Prospective Plant Raw Materials for New Fermented Beverages

Roman Hrushetskyi, Iryna Hrinenko, Lubomyr Khomichak
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Abstract

Topicality. The relevance of this research grounds on the fact that fermented drinks are gaining huge popularity nowadays due to their competitive advantages, including improving the immune system and gut health. Expanding the assortment of plant raw materials in the composition of fermented drinks will allow to create a whole range of new health products that will interest the consumer. The aim of the article. The aim of this study is a selection of promising raw materials for the production of fermented beverages and getting the methods of their processing. Research methods. Standard organoleptic, physico-chemical and chromatographic research methods were used in this article. Results. The conducted studies established that the highest content of volatile substances among the researched plants is lemon verbena (1074.5 mg per 100 g of dry matter), varieties and hybrids of mint with a “dessert” aroma (chocolate – 987.0, orange – 982.7 and strawberry – 975.2 mg per 100 g of dry matter), as well as Tibetan Lofant (834.8 mg per 100 g of dry weight). This provides them with a high potential for use in the production of fermented beverages. Other studied plants also have the prospect of being used in the production of drinks with a specific taste or aroma due to their pleasant scent and high content of volatile substances (782.8 – 934.4 mg per 100 g of dry matter). A decrease in the oxidative and restorative potential indicator of selected plants extracts, compared to water, indicates the presence of substances with antioxidant activity. The high potential of such an activity was found in spicy-aromatic plants: wild strawberry leaves, Chinese lemongrass, hazel, Bacopa Monier, chokeberry and common horsetail. Conclusions and discussion. It was proven that the most promising method of obtaining the basis for fermented drinks is an extraction, while hydrolats and distillates should be used as natural flavoring agents and disinfectants. The results of this study can serve as a ground for the production technologies development of new fermented beverages.
新型发酵饮料的植物原料前景
主题性。这项研究的相关性是基于这样一个事实,即发酵饮料由于其竞争优势,包括改善免疫系统和肠道健康,如今正变得越来越受欢迎。在发酵饮料的成分中扩大植物原材料的种类,将有助于创造一系列消费者感兴趣的新健康产品。这篇文章的目的。本研究的目的是选择有前景的发酵饮料生产原料,并获得其加工方法。研究方法。本文采用了标准的感官、理化和色谱研究方法。后果所进行的研究表明,在所研究的植物中,挥发性物质含量最高的是柠檬马鞭草(每100克干物质1074.5毫克)、具有“甜点”香气的薄荷品种和杂交品种(巧克力–987.0、橙子–982.7和草莓–975.2毫克/100克干物质),以及西藏洛凡特(每100克干重834.8毫克)。这为它们在发酵饮料生产中的应用提供了很高的潜力。其他研究的植物也有可能用于生产具有特定味道或香气的饮料,因为它们气味宜人,挥发性物质含量高(每100克干物质782.8–934.4毫克)。与水相比,所选植物提取物的氧化和恢复潜力指标降低,表明存在具有抗氧化活性的物质。这种活性在辛辣芳香的植物中发现了很高的潜力:野生草莓叶、柠檬草、榛子、白果、樱桃和普通马尾。结论和讨论。事实证明,获得发酵饮料基础的最有前途的方法是提取,而水解物和蒸馏物应用作天然调味剂和消毒剂。研究结果可为新型发酵饮料的生产技术开发提供依据。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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