Development of technology for complex processing of Jerusalem artichoke
According to global analytical agencies the most promising area of development of the food industry is the enrichment of food products with physiologically functional ingredients – dietary fiber, vitamins, minerals, etc. Analysis of the market for functional ingredients indicates the prospects of or...
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| Format: | Article |
| Language: | Russian |
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Maykop State Technological University
2024-01-01
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| Series: | Новые технологии |
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| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/699 |
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| author | A. K. Vologirov A. S. Dzhaboeva A. T. Vasyukova Z. N. Khatko A. I. Blyagoz |
| author_facet | A. K. Vologirov A. S. Dzhaboeva A. T. Vasyukova Z. N. Khatko A. I. Blyagoz |
| author_sort | A. K. Vologirov |
| collection | DOAJ |
| description | According to global analytical agencies the most promising area of development of the food industry is the enrichment of food products with physiologically functional ingredients – dietary fiber, vitamins, minerals, etc. Analysis of the market for functional ingredients indicates the prospects of organizing the production of domestic inulin and other biologically active components from various anatomical parts herbaceous tuberous plant of the Sunflower genus – Jerusalem artichoke, the distinctive features of which are high yield of tubers, unpretentiousness to cultivation conditions, resistance to diseases and pests. The purpose of the research was to develop a technology for the production of inulin and chlorophyll from Jerusalem artichoke tubers and leaves. The work used generally accepted physical and chemical methods for studying plant objects. The results of the research made it possible to establish optimal technological parameters for the process of extracting inulin from Jerusalem artichoke tubers with a 60% aqueous-alcohol solution. The technology has been proposed for the production of inulin from Jerusalem artichoke tubers, based on the fractionation of a mixture of components with different molecular weights, by passing them through polyamide composite membranes of reverse osmosis roll type. It has been established that the molecular weight of inulin isolated from Jerusalem artichoke tubers of the «Interes» variety is 5.84 kDa. It has been revealed that Jerusalem artichoke leaves contain a and b chlorophyll in amounts of 6.98 and 0.74 mg/g of wet matter. Copper chlorophyll derivatives isolated from Jerusalem artichoke leaves are promising not only as food colorings, but also as biologically active substances with a wide spectrum of action. The target products obtained using the proposed technology – inulin and copper derivatives of chlorophylls – can find wide practical application in the food industry and in public catering. |
| format | Article |
| id | doaj-art-ba79a54082944b96aecc5060da306c28 |
| institution | DOAJ |
| issn | 2072-0920 2713-0029 |
| language | Russian |
| publishDate | 2024-01-01 |
| publisher | Maykop State Technological University |
| record_format | Article |
| series | Новые технологии |
| spelling | doaj-art-ba79a54082944b96aecc5060da306c282025-08-20T02:49:18ZrusMaykop State Technological UniversityНовые технологии2072-09202713-00292024-01-01194566210.47370/2072-0920-2023-19-4-56-62629Development of technology for complex processing of Jerusalem artichokeA. K. Vologirov0A. S. Dzhaboeva1A. T. Vasyukova2Z. N. Khatko3A. I. Blyagoz4FSBEI HE «Kabardino-Balkarian State Agrarian University named after. V.M. Kokov»FSBEI HE «Kabardino-Balkarian State Agrarian University named after. V.M. Kokov»FSBEI HE «Russian Biotechnological University (ROSBIOTECH)»FSBEI HE «Maikop State Technological University»FSBEI HE «Maikop State Technological University»According to global analytical agencies the most promising area of development of the food industry is the enrichment of food products with physiologically functional ingredients – dietary fiber, vitamins, minerals, etc. Analysis of the market for functional ingredients indicates the prospects of organizing the production of domestic inulin and other biologically active components from various anatomical parts herbaceous tuberous plant of the Sunflower genus – Jerusalem artichoke, the distinctive features of which are high yield of tubers, unpretentiousness to cultivation conditions, resistance to diseases and pests. The purpose of the research was to develop a technology for the production of inulin and chlorophyll from Jerusalem artichoke tubers and leaves. The work used generally accepted physical and chemical methods for studying plant objects. The results of the research made it possible to establish optimal technological parameters for the process of extracting inulin from Jerusalem artichoke tubers with a 60% aqueous-alcohol solution. The technology has been proposed for the production of inulin from Jerusalem artichoke tubers, based on the fractionation of a mixture of components with different molecular weights, by passing them through polyamide composite membranes of reverse osmosis roll type. It has been established that the molecular weight of inulin isolated from Jerusalem artichoke tubers of the «Interes» variety is 5.84 kDa. It has been revealed that Jerusalem artichoke leaves contain a and b chlorophyll in amounts of 6.98 and 0.74 mg/g of wet matter. Copper chlorophyll derivatives isolated from Jerusalem artichoke leaves are promising not only as food colorings, but also as biologically active substances with a wide spectrum of action. The target products obtained using the proposed technology – inulin and copper derivatives of chlorophylls – can find wide practical application in the food industry and in public catering.https://newtechology.mkgtu.ru/jour/article/view/699jerusalem artichokenutritional valueextracttechnological parametersinulinultrafiltrationtechnologychlorophyllpheophytin |
| spellingShingle | A. K. Vologirov A. S. Dzhaboeva A. T. Vasyukova Z. N. Khatko A. I. Blyagoz Development of technology for complex processing of Jerusalem artichoke Новые технологии jerusalem artichoke nutritional value extract technological parameters inulin ultrafiltration technology chlorophyll pheophytin |
| title | Development of technology for complex processing of Jerusalem artichoke |
| title_full | Development of technology for complex processing of Jerusalem artichoke |
| title_fullStr | Development of technology for complex processing of Jerusalem artichoke |
| title_full_unstemmed | Development of technology for complex processing of Jerusalem artichoke |
| title_short | Development of technology for complex processing of Jerusalem artichoke |
| title_sort | development of technology for complex processing of jerusalem artichoke |
| topic | jerusalem artichoke nutritional value extract technological parameters inulin ultrafiltration technology chlorophyll pheophytin |
| url | https://newtechology.mkgtu.ru/jour/article/view/699 |
| work_keys_str_mv | AT akvologirov developmentoftechnologyforcomplexprocessingofjerusalemartichoke AT asdzhaboeva developmentoftechnologyforcomplexprocessingofjerusalemartichoke AT atvasyukova developmentoftechnologyforcomplexprocessingofjerusalemartichoke AT znkhatko developmentoftechnologyforcomplexprocessingofjerusalemartichoke AT aiblyagoz developmentoftechnologyforcomplexprocessingofjerusalemartichoke |