The Usage of Calendula Cryopowder in Food Technology

Introduction. Among the main tasks of the state policy regarding the quality and safety of food products is the development of a strategy for the creation of new scientifically based technologies for environmentally friendly food products, including functional purposes. Market relations make food manufacturers introduce a wide range of competitive products with high consumer properties. These tasks can be solved by using food additives that improve the organoleptic properties of products, increase their biological value and shelf life. It is also urgent to develop and implement resource-saving low-waste and non-waste technologies for complex processing of vitamin-containing plant raw materials, obtaining cryopowders from them, reducing the loss of vitamins and other biologically active substances, using non-traditional sources of biologically active substances - medicinal plant raw materials, creating vitamin products of targeted therapeutic and preventive action enriched with natural vitamin carriers and antioxidants.

Purpose. This article aims to substantiate the relevance and prove the feasibility of using cryogenic technology in the production of cryopowders, to investigate and review the chemical composition of the powder from calendula inflorescences, to investigate the qualitative composition of polyphenolic compounds of cryopowders from calendula inflorescences and to confirm the possibility of application in food technology

Materials and Methods. Based on the analysis of data from the review of scientific literature on the quality and safety of food products, the principle of cryomechanical activation of raw materials, the physico-chemical composition of phytopowders from calendula inflorescences was considered and justified, and the effectiveness of cryopowder application in food technology was proved. The study of the qualitative composition of polyphenolic compounds of cryopowders from calendula inflorescences was carried out by spectroscopy in the ultraviolet and visible regions of the spectrum on SPECORD M40, quantitative determination of polyphenols was carried out on a CFK-3 photometer by determining the concentration of the substance by measuring the optical density of a water-alcohol extract. The vitamin content in the powders was determined according to standard methods, mineral substances were determined using a HITACHI 180-80 atomic absorption spectrophotometer.

Results. An effective way to optimize the structure and individualization of the nutrition of the population is the development of the production of functional products by using ingredients in their composition – concentrates of natural food components – vitamins, macro - and microelements, dietary fibers, which reduces the deficiency of essential substances aimed at changing metabolism, enhance and accelerate the excretion of xenobiotics, increase the nonspecific resistance of the human body in a safe way. 

Conclusions. Studies of antioxidant activity have shown that cryopowder from calendula inflorescences has sufficiently strong antioxidant properties. This allows us to recommend the use of cryopowder in the production of products containing fats to improve their quality and prolong shelf life.

1. Yudina, S.B. (2008). Technology of functional food products. Moscow: Delhi print. Tekhnologiya produktov funkcional'nogo pitaniya. M.: DeLi print, 280.

2. Stepycheva, N.V. (2013). Scientific foundations of food production: studies. stipend. Ivan. gos. chem.-technol. un-T. Ivanovo. Nauchnye osnovy proizvodstva produktov pitaniya: ucheb. posobie. Ivan. gos. him.-tekhnol. un-t. Ivanovo, 80.

3. Kasyanov, G.I. (2019). Technologies of food production. [Tekhnologii pishchevyh proizvodstv. Drying of raw materials: a textbook for universities Moscow: Yurayt Publishing House. Sushka syr'ya : uchebnoe posobie dlya vuzov Moskva : Izdatel'stvo Yurajt], 116.

4. Zabodalova L.A. (2015). Scientific foundations of the creation of functional products: Textbook-method. stipend. ITMO University, IHiBT. Nauchnye osnovy sozdaniya produktov funkcional'nogo naznacheniya: Ucheb.-metod. posobie. Universitet ITMO, IHiBT, 86.

5. Rekhviashvili, E.I. (2014). Biotechnological aspects of bread production with the addition of calendula officinalis powder. [Biotekhnologicheskie aspekty proizvodstva hleba s dobavleniem poroshka kalenduly lekarstvennoj]. Agrarian Bulletin of the Urals, [Agrarnyj vestnik Urala], 1 (119).

6. Matveeva I.V. (2001). Food additives and baking improvers in the production of flour products: studies. manual. [Pishchevye dobavki i hlebopekarnye uluchshiteli v proizvodstve muchnyh izdelij: ucheb. posobie], 2001, 116.

7. Bryksina, K.V. (2018). Prospects for the use of natural antioxidants in the technology of products for healthy nutrition. Science and Education. Perspektivy primeneniya prirodnyh antioksidantov v tekhnologii produktov dlya zdorovogo pitaniya. Nauka i Obrazovanie, 1 (1), 54.

8. Kobrakov, K.I. (2011). Development of a technique for quantifying the amount of flavonoids in various calendula flowers. Butler's Messages. Razrabotka metodiki kolichestvennogo opredeleniya summy flavonoidov v cvetkah kalenduly lekarstvennoj razlichnyh. Butlerovskie soobshcheniya 28 (19), 16-20.

9. Kashchenko, N.I. (2013). Quantitative analysis of phenolic compounds of calendula officinalis by microcolumn HPLC. Butler's Messages. Kolichestvennyj analiz fenol'nyh soedinenij kalenduly lekarstvennoj metodom mikrokolonochnoj VEZhH. Butlerovskie soobshcheniya, 36 (12), 66-174.