ELABORATION THE TEHNOLOGY OF FUNCTIONAL CANNED FOODS WITH HIGHER CONTANT
OF CHLOROPHYLL AND GAMMA AMINOBUTYRIC ACID
Zubkova K., Kuznecova K.
Given the growing popularity of the concept of healthy
food in the world actively growing category of functional foods, which are
characterized by a change in the quality due to correction in the orientation
of the modern theory of nutrition. These foods, known as “functional foods,” are thought to provide benefits
beyond basic nutrition and play great
role in reducing or minimizing the risk of certain diseases and other health
conditions. An important component of the overall nutritional system are drinks
that are the most promising system for nutritional enrichment of the human body
by biologically active substances.
Foods fortified with nutritional and
disease-preventing qualities are developing the Ukrainian food industry.
Health-conscious consumers are driving the demand for products that aim to
promote better health, increase longevity and prevent the onset of chronic
diseases[4,5].
Known as “functional foods” these products
include essential nutrients that often go beyond the initial purpose of
fostering normal growth and development. These supplements are derived from
natural foods and can be added to other foods to impart specific health
benefits. Among the assortment
of functional foods is the most suitable products based
on fruit and vegetable juices, as they may operate simultaneously in many
different classes of functional additives.
The Japanese Ministry of Health and Welfare have
highlighted three conditions that functional foods must satisfy. Firstly, they
are foods, not capsules, tablets or powders, which are derived from
naturally-occurring ingredients. Secondly, they can and should be consumed as
part of the daily diet, and thirdly, they have a particular function when
ingested, serving to regulate a particular body process, such as enhancement of
the biological defence mechanisms, prevention of a specific disease (e.g. heart
and artery disease, cancer, hypertension, or obesity), control of physical and
mental conditions, or slowing down the ageing process [6,7].
Functional component of developed products is γ-amino
butyric acid (GABA). It is
also natural amino acid and neurotransmitter. GABA participates in many metabolic changes, most of which have value associated with the
exchange of
dicarboxylic amino
acids and glucose in regulating the
physiological condition of
the nervous system, affecting the activity of
neurons and
synaptic transmission in them causes
the braking effect.
The main source of GABA could be vegetable
raw materials in which GABA is in the state. It accumulates in plant tissues
due to metabolic (anaerobic conditions, heat denaturation of tissue to
temperature, cooling, etc.). Regulation
of synthesis of certain compounds in living organisms is under the influence of
enzymes and exposure to physical factors (temperature, atmosphere, etc.).
Changing conditions of the enzyme leads to their induction, adaptation, leading
to the synthesis of other metabolites. Glutamic acid under glutamate decarboxylase
goes into γ-amino butyric. This phenomenon occurs when moving the body with
aerobic to anaerobic conditions when shutter speed in these conditions,
pumpkin, carrots.
Results of numerous studies allowed to
make a general conclusion about the relationship with different respiratory phases
vital activity of healthy
plant products: the intensity of breath directly
proportional to life
activity, and conversely, its inhibition reduces the need for cost of organic
substances and, consequently, reduces respiration.
Thus our proposed integrated scientific
research to justify the technology, fruit and vegetable juices and beverages,
which is one of the most promising products of great demand and can be produced
as functional products. The possibility to convert the free glutamic acid
vegetables in γ-amino butyric acid by induction fruit enzyme system,
namely glutamatdekarboxilaza under pulsating pressure.
The healing power of green plants is caused by
chlorophyll content in them. Chlorophyll has bacteriostatic properties, increases
cell resistance to the effects of free radicals, stimulates the production of
interferon, promotes normal intestinal microflora and improves digestion. It
helps the body remove the remnants of drugs, salts of heavy metals, toxins,
supports the heart muscles, strengthens the vascular wall, improves
microcirculation, increases the body's energy production. Provides stability of
mood, sleep, resistance to stress.
Today, consumption of green leafy
crops (spinach, sorrel, lettuce, parsley, dill, leaves of savoy cabbage, etc.)
is almost half to the level of rational
norms established by the Ukrainian Scientific Research Institute of Nutrition.
Therefore, the domestic industry should establish a sufficient number of foods that contain extremely important biomolecule
- chloorophyll with preventive effect that
reduce the risk of cancer, have anti-inflammatory and antiallergic
properties.
Development ways of saving chlorophyll and GABA in raw materials and
introduction of new products based on chlorophyll and GABA will enrich the diet
of new food products, able to protect the body from exposure to adverse
environmental factors.
Literature
1. «Chlorophylls» ed. H. Scheer, CRC Press, Boca Raton, Ann Arbor,
Boston, London, 1991
3.Bellisle F., Diplock A.T., Hornstra G. et al.
Functional Food Science in Europe/ // British J. Nutrition. 1998, v.80,
Suppl.1, 1-193
4. Heasman, M. (1997) The regulation of functional
foods and beverages in Japan, in Proceedings of the 1st Vitafoods International
Conference (ed D.E. Blenford), FoodTech Europe, Copenhagen
5.
Verschuren P.M. Functional Foods: Scientific and Global
Perspectives ( Summary Report) // British J. Nutrition. 2002, v.88, Suppl.2,
125-130
6. Yi D., Youg P., Wenkui L. Chinese Functional Food. 1999. Beijing, New
World Press, 19-20