Effect of natural carotenoids and anthocyanins on properties of healthy food products

The results of studies on the use of concentrated ethanol extracts of hydrophilized natural carotenoid compounds from red carrot root crops and pumpkin fruits, obtained under the developed conditions, consisting in a gradient-step heat treatment of a plant biosystem with subsequent extraction of car...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2021-02, Vol.640 (5), p.52001
Main Authors: Bolotov, V M, Savvin, P N, Komarova, E V, Koshevarova, I B
Format: Article
Language:English
Subjects:
Alcoholic beverages
Anthocyanins
Antioxidants
Beverages
Blackcurrants
Blueberries
Caramel
Carotenoids
Confectionery
Distillation
Ethanol
Food
Food production
Food products
Heat treatment
Heat treatments
Plant extracts
Polyphenols
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Summary:The results of studies on the use of concentrated ethanol extracts of hydrophilized natural carotenoid compounds from red carrot root crops and pumpkin fruits, obtained under the developed conditions, consisting in a gradient-step heat treatment of a plant biosystem with subsequent extraction of carotenoids with ethanol and concentration of extracts by removing the solvent are present in work. The concentrates of natural anthocyanins are produced using an acid-free technology for extracting polyphenols from various anthocyanin-containing plant materials (squeezed blueberries, blackcurrants, Isabella grapes, etc.), followed by concentration of the extract by distillation of ethanol under vacuum. The introduction of natural polyphenolic compounds of various plant materials in the form of anthocyanins with high inhibitory properties of oxidative radical processes into the composition of confectionery products (marmalade, caramel, and candy canes) can significantly increase the antioxidant properties of these food products. For example, the addition of concentrates of extracts of natural anthocyanins to jelly marmalade allows increasing its antioxidant properties by 1.5 - 2.5 times. The use of carotenoid and composite carotenoid-anthocyanin antioxidants in the production of alcoholic beverages with low AOA (tinctures, liquors) can increase their antioxidant properties by 1.5 - 3.5 times.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/640/5/052001