Assessment of the prospects of using chelated forms of zinc to create new types of food products
The prospects of using some chelated forms of zinc to develop new enriched food products are substantiated in the work. The authors give a brief description of the synthesis of chelated double forms: Zn diglycinate, Zn pantothenate-glycinate, Zn thiaminate-glycinate, Zn citrate, Zn cysteinate-glycin...
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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
2025-02-01
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| Series: | Пищевые системы |
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| Online Access: | https://www.fsjour.com/jour/article/view/629 |
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| author | V. V. Gorbachev I. A. Nikitin S. L. Tikhonov M. S. Balashova S. N. Tefikova D. M. Ziborov D. A. Velina E. E. Kleyn |
| author_facet | V. V. Gorbachev I. A. Nikitin S. L. Tikhonov M. S. Balashova S. N. Tefikova D. M. Ziborov D. A. Velina E. E. Kleyn |
| author_sort | V. V. Gorbachev |
| collection | DOAJ |
| description | The prospects of using some chelated forms of zinc to develop new enriched food products are substantiated in the work. The authors give a brief description of the synthesis of chelated double forms: Zn diglycinate, Zn pantothenate-glycinate, Zn thiaminate-glycinate, Zn citrate, Zn cysteinate-glycinate. Synthesis of chelates included the stages of treatment of Zn compounds with amino acids and vitamins with partial heating, as well as ultrasound treatment at a frequency of 25 kHz to create micro-nanoparticles and to accelerate formation of chelates. Authenticity of obtained compounds was determined using IR spectroscopy by comparison with reference databases. The ability of chelates not to form insoluble compounds when adding to food systems was examined on several food groups: bakery products, multi-fruit juice-containing beverages, fermented food products (kefir and whey-containing beverages), products of meat processing and sugary confectionary products. Preservation of the soluble forms of Zn was determined by the method of direct extractive titration with the use of metallochromic indicator dithizone with the following photocolorimetry in the visible spectrum (530–550 nm) in the medium of carbon tetrachloride or hexane. The ability to be extracted from a food system for chelated compounds of Zn increased in the following order: whey-based beverages < bread and products containing phytic acids < juice-containing beverage < yogurt, including yogurt with fruit filling < marmalade based on agar-agar and other sugary confectionery products with the similar consistency < products from meat raw materials. The data obtained indicate significant prospects of developing food products enriched with chelated compounds of Zn to satisfy the needs of some groups of the population in this microelement. |
| format | Article |
| id | doaj-art-77ac975ee12e4da191d4f5f771a72adf |
| institution | DOAJ |
| issn | 2618-9771 2618-7272 |
| language | Russian |
| publishDate | 2025-02-01 |
| publisher | Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems |
| record_format | Article |
| series | Пищевые системы |
| spelling | doaj-art-77ac975ee12e4da191d4f5f771a72adf2025-08-20T02:49:26ZrusRussian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food SystemsПищевые системы2618-97712618-72722025-02-017456857410.21323/2618-9771-2024-7-4-568-574296Assessment of the prospects of using chelated forms of zinc to create new types of food productsV. V. Gorbachev0I. A. Nikitin1S. L. Tikhonov2M. S. Balashova3S. N. Tefikova4D. M. Ziborov5D. A. Velina6E. E. Kleyn7Plekhanov Russian University of EconomicsPlekhanov Russian University of EconomicsUral State Agricultural University; Ural State Forestry UniversityI. M. Sechenov First Moscow State Medical University (Sechenovskiy University)Plekhanov Russian University of EconomicsPlekhanov Russian University of EconomicsPlekhanov Russian University of EconomicsPlekhanov Russian University of EconomicsThe prospects of using some chelated forms of zinc to develop new enriched food products are substantiated in the work. The authors give a brief description of the synthesis of chelated double forms: Zn diglycinate, Zn pantothenate-glycinate, Zn thiaminate-glycinate, Zn citrate, Zn cysteinate-glycinate. Synthesis of chelates included the stages of treatment of Zn compounds with amino acids and vitamins with partial heating, as well as ultrasound treatment at a frequency of 25 kHz to create micro-nanoparticles and to accelerate formation of chelates. Authenticity of obtained compounds was determined using IR spectroscopy by comparison with reference databases. The ability of chelates not to form insoluble compounds when adding to food systems was examined on several food groups: bakery products, multi-fruit juice-containing beverages, fermented food products (kefir and whey-containing beverages), products of meat processing and sugary confectionary products. Preservation of the soluble forms of Zn was determined by the method of direct extractive titration with the use of metallochromic indicator dithizone with the following photocolorimetry in the visible spectrum (530–550 nm) in the medium of carbon tetrachloride or hexane. The ability to be extracted from a food system for chelated compounds of Zn increased in the following order: whey-based beverages < bread and products containing phytic acids < juice-containing beverage < yogurt, including yogurt with fruit filling < marmalade based on agar-agar and other sugary confectionery products with the similar consistency < products from meat raw materials. The data obtained indicate significant prospects of developing food products enriched with chelated compounds of Zn to satisfy the needs of some groups of the population in this microelement.https://www.fsjour.com/jour/article/view/629zn chelateszn diglycinateir spectrometrymetallochromic detectionphotocolorimetryfood systemspreservation of compoundsultrasonic treatment |
| spellingShingle | V. V. Gorbachev I. A. Nikitin S. L. Tikhonov M. S. Balashova S. N. Tefikova D. M. Ziborov D. A. Velina E. E. Kleyn Assessment of the prospects of using chelated forms of zinc to create new types of food products Пищевые системы zn chelates zn diglycinate ir spectrometry metallochromic detection photocolorimetry food systems preservation of compounds ultrasonic treatment |
| title | Assessment of the prospects of using chelated forms of zinc to create new types of food products |
| title_full | Assessment of the prospects of using chelated forms of zinc to create new types of food products |
| title_fullStr | Assessment of the prospects of using chelated forms of zinc to create new types of food products |
| title_full_unstemmed | Assessment of the prospects of using chelated forms of zinc to create new types of food products |
| title_short | Assessment of the prospects of using chelated forms of zinc to create new types of food products |
| title_sort | assessment of the prospects of using chelated forms of zinc to create new types of food products |
| topic | zn chelates zn diglycinate ir spectrometry metallochromic detection photocolorimetry food systems preservation of compounds ultrasonic treatment |
| url | https://www.fsjour.com/jour/article/view/629 |
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