RATIONAL USE OF THE SECONDARY RESOURCES OF THE VINEYARD AND WINEBRANDING INDUSTRY
In the grape processing, secondary resources are primarily the remnants of the generative plant organs (berries) — sweet and fermented husks of grapes, seeds, peels, etc. However, the use of vegetative organs — vines, which are more promising, of grape leaves is promising. It is shown, that red leav...
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| Format: | Article |
| Language: | Russian |
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Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2019-07-01
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| Series: | Пищевые системы |
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| Online Access: | https://www.fsjour.com/jour/article/view/37 |
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| author | L. A. Oganesyants A. L. Panasyuk E. I. Kuzmina |
| author_facet | L. A. Oganesyants A. L. Panasyuk E. I. Kuzmina |
| author_sort | L. A. Oganesyants |
| collection | DOAJ |
| description | In the grape processing, secondary resources are primarily the remnants of the generative plant organs (berries) — sweet and fermented husks of grapes, seeds, peels, etc. However, the use of vegetative organs — vines, which are more promising, of grape leaves is promising. It is shown, that red leaves of grape are a source of phenolic compounds, resveratrol and other antioxidants, and also contain activators of enzymes, that cause venotonic and angioprotective properties. The most valuable in this respect are red grape leaves, which grow in covering areas, because on the eve of winter, as a defense against the cold, they accumulate a greater amount of resveratrol. The use of CO2 -extraction technology in the processing of red leaves makes it possible to obtain extraction cake with a high content of biologically active substances due to the destruction of the cell structure during the extraction process. At the same time, the hydrophilic extract of the extraction cake after CO2 -extraction has the greatest value, it is well soluble in water and is intended to enrich the soft juice based on grape juice with biologically active substances. A technology was developed for using CO2 extracts of grape seeds to stabilize margarine emulsions against oxidation and to increase the thermal stability of frying fats. |
| format | Article |
| id | doaj-art-4baf8d25e63240b4ba20a9fbffc7b3ab |
| institution | DOAJ |
| issn | 2618-9771 2618-7272 |
| language | Russian |
| publishDate | 2019-07-01 |
| publisher | Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems |
| record_format | Article |
| series | Пищевые системы |
| spelling | doaj-art-4baf8d25e63240b4ba20a9fbffc7b3ab2025-08-20T03:19:59ZrusRussian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food SystemsПищевые системы2618-97712618-72722019-07-0122202610.21323/2618-9771-2019-2-2-20-2631RATIONAL USE OF THE SECONDARY RESOURCES OF THE VINEYARD AND WINEBRANDING INDUSTRYL. A. Oganesyants0A. L. Panasyuk1E. I. Kuzmina2All-Russian Scientific Research Institute of the Brewing, Non-Alcoholic and Wine Industry — Branch of the V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of SciencesAll-Russian Scientific Research Institute of the Brewing, Non-Alcoholic and Wine Industry — Branch of the V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of SciencesAll-Russian Scientific Research Institute of the Brewing, Non-Alcoholic and Wine Industry — Branch of the V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of SciencesIn the grape processing, secondary resources are primarily the remnants of the generative plant organs (berries) — sweet and fermented husks of grapes, seeds, peels, etc. However, the use of vegetative organs — vines, which are more promising, of grape leaves is promising. It is shown, that red leaves of grape are a source of phenolic compounds, resveratrol and other antioxidants, and also contain activators of enzymes, that cause venotonic and angioprotective properties. The most valuable in this respect are red grape leaves, which grow in covering areas, because on the eve of winter, as a defense against the cold, they accumulate a greater amount of resveratrol. The use of CO2 -extraction technology in the processing of red leaves makes it possible to obtain extraction cake with a high content of biologically active substances due to the destruction of the cell structure during the extraction process. At the same time, the hydrophilic extract of the extraction cake after CO2 -extraction has the greatest value, it is well soluble in water and is intended to enrich the soft juice based on grape juice with biologically active substances. A technology was developed for using CO2 extracts of grape seeds to stabilize margarine emulsions against oxidation and to increase the thermal stability of frying fats.https://www.fsjour.com/jour/article/view/37red grape leavesphenolic substancesresveratrolangeoprotective propertiesco2 - extractionphysiological value |
| spellingShingle | L. A. Oganesyants A. L. Panasyuk E. I. Kuzmina RATIONAL USE OF THE SECONDARY RESOURCES OF THE VINEYARD AND WINEBRANDING INDUSTRY Пищевые системы red grape leaves phenolic substances resveratrol angeoprotective properties co2 - extraction physiological value |
| title | RATIONAL USE OF THE SECONDARY RESOURCES OF THE VINEYARD AND WINEBRANDING INDUSTRY |
| title_full | RATIONAL USE OF THE SECONDARY RESOURCES OF THE VINEYARD AND WINEBRANDING INDUSTRY |
| title_fullStr | RATIONAL USE OF THE SECONDARY RESOURCES OF THE VINEYARD AND WINEBRANDING INDUSTRY |
| title_full_unstemmed | RATIONAL USE OF THE SECONDARY RESOURCES OF THE VINEYARD AND WINEBRANDING INDUSTRY |
| title_short | RATIONAL USE OF THE SECONDARY RESOURCES OF THE VINEYARD AND WINEBRANDING INDUSTRY |
| title_sort | rational use of the secondary resources of the vineyard and winebranding industry |
| topic | red grape leaves phenolic substances resveratrol angeoprotective properties co2 - extraction physiological value |
| url | https://www.fsjour.com/jour/article/view/37 |
| work_keys_str_mv | AT laoganesyants rationaluseofthesecondaryresourcesofthevineyardandwinebrandingindustry AT alpanasyuk rationaluseofthesecondaryresourcesofthevineyardandwinebrandingindustry AT eikuzmina rationaluseofthesecondaryresourcesofthevineyardandwinebrandingindustry |