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Journal articles on the topic 'Aromatic and pectin substances'

Author: Grafiati

Published: 5 June 2025

Last updated: 16 July 2025

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1

DROFICHEVA, N. V. "CHEMICAL QUALITY INDICATORS OF SWEET CHERRY FRUITS GROWING IN THE CONDITIONS OF SOUTHERN RUSSIA." Scientific Works of North Caucasian Federal Scientific Center of Horticulture Viticulture Wine-making 37 (September 2023): 163–69. http://dx.doi.org/10.30679/2587-9847-2023-37-163-169.

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The article presents the results of the study of chemical indicators of the quality of sweet cherry fruits, taking into account varietal characteristics. Experimental data on commodity quality indicators, as well as the content of dry substances, sugars, organic acids, vitamins, anthocyanins, leucoanthocyanins, amino acids, pectin, mineral and aromatic substances were obtained. The results of the research allow to identify sweet cherry varieties with good commercial qualities and a high content of biologically active substances growing in the conditions of the Krasnodar region, for fresh consu

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2

Kharitonova, Irina Borisovna. "DEVELOPMENT OF THE COMPOSITION AND TECHNOLOGY OF YOGURT WITH SPICY-AROMATIC MEDICINAL PLANTS." SCIENTIFIC LIFE 18, no. 4 (2023): 582–89. http://dx.doi.org/10.35679/1991-9476-2023-18-4-582-589.

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The article substantiates the possibility of using spicy-aromatic medicinal plants in the production of yogurt. Medicinal herbs contain a complex of biologically active substances, vitamins, organic acids, flavonoids. It is also advisable to use vegetables as vegetable additives, since they are the main sources of substances necessary for the normal maintenance of human health: vitamins, pectin fibers and active fiber, mineral elements, organic acids and carbohydrates. For this purpose, a composition of spicy-aromatic plants with therapeutic and prophylactic properties was compiled and, based

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3

Aligozhina, N., T. Nazarenko, and L. Nurmukhambetova. "Improving the technology of fruit and vegetable semi-finished products with natural aromatic and spicy additives." Bulletin of the Innovative University of Eurasia 82, no. 2 (2021): 90–96. http://dx.doi.org/10.37788/2021-2/90-96.

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The sharp deterioration of the environmental situation in the Republic of Kazakhstan, associated with human activity and the impact of harmful factors on the environment, affected the quality of food consumed by insufficient consumption of domestic fruit and vegetable products containing vitamins, minerals of an alkaline nature, carbohydrates, vegetable proteins, pectin substances and active fiber. The problem of improving the quality of growing and processing fruits and vegetables is one of the main tasks of the food independence of the Republic of Kazakhstan. Currently, the share of large ve

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4

Donchenko, Lyudmila V., and Anna I. Belousova. "Economic justification of the use of bicomponent beverages based on pectin substances on the example of vegetable juices." E3S Web of Conferences 285 (2021): 05025. http://dx.doi.org/10.1051/e3sconf/202128505025.

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Modern food technologies are not able to preserve the healthy components of original natural raw materials in finished products. The example is the production of industrial juices. It is known that freshly squeezed juices quickly deteriorate. In order to preserve their vitamins, useful components and increase the shelf life, water is immediately removed from freshly squeezed juices in a vacuum at a temperature of 30°C. It is known that water is not only an environment favorable for the bacteria reproduction, but also a strong chemical reagent that easily decomposes all the useful components co

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5

A.A.Aytmuratova and S.Y. Sharipov. "PHYSICAL METHODS OF PLUMS DRYING WITH THE HELP." Eurasian Journal of Academic Research 1, no. 7 (2021): 149–52. https://doi.org/10.5281/zenodo.5577070.

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Development of consulting, marketing services and organization of intensive agro-industrial system based on scientific research, further development of the food industry, increasing the investment attractiveness of the industry and the introduction of modern technologies in the agricultural sector. This is the basis of the policy pursued in our country today. In this regard, a number of measures are being taken at the governmental level to support this sector in the country, to create opportunities for them, and relevant laws and decrees are being signed in this area. Among them is t

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6

Gabdukaeva, Liliya, Timofei Gumerov, and Olga Reshetnik. "The influence of organic amendments on the consumer features of jelly products." Food Industry 5, no. 1 (2020): 50–57. http://dx.doi.org/10.29141/2500-1922-2020-5-1-6.

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New products development improving human nutritional status and increasing the ingredients use efficiency with high functional properties in the production are key components of the State Policy Concept of the Russian Federation in the field of population healthy nutrition. Pectin containing raw materials with detoxifying and radioprotective properties belong to the main group of biologically active substances. Recently, natural products from fruit and vegetable raw materials without the artificial improvers use have become very popular, despite the short shelf life and higher cost. Among the

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7

Polishchuk, Galyna, Uliana Kuzmyk, Tetiana Osmak, Mykhailo Kurmach, and Oksana Bass. "Analysis of the nature of the composition substances of sour-milk dessert with plant-based fillers." Eastern-European Journal of Enterprise Technologies 6, no. 11 (114) (2021): 68–73. http://dx.doi.org/10.15587/1729-4061.2021.246309.

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The nature and interaction of the constituent substances that make up the sour-milk dessert with plant-based fillers have been studied by the method of IR spectroscopy. This method is used to study the diverse nature of substances. The spectral range applied was in the range of 500–4,000 s -1. It was found that the intensity of functional groups absorption in the range of 2,500–3,500 s-1 is due to the valence vibrations of NH-, CH and S-H-groups, indicating the presence of free organic acids, aromatic substances. In addition, in the spectra of sour-milk dessert with plant-based fillers, an abs

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8

Zemlyanova, Marina А., Yuliya V. Koldibekova, and Ekaterina V. Peskova. "APPROACHES TO RATIONAL NUTRITION OF THE POPULATION OF INDUSTRIALIZED REGIONS EXPOSED TO AEROGENIC IMPACT OF AROMATIC HYDROCARBONS." Siberian Journal of Life Sciences and Agriculture 14, no. 4 (2022): 89–104. http://dx.doi.org/10.12731/2658-6649-2022-14-4-89-104.

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In the process of sustainable development of regions, negative consequences arise in the form of (1) depletion of natural and energy resources, (2) reduction of biological diversity, (3) violation of the stability of ecosystems, and (4) pollution of environmental objects, including atmospheric air. The constant prolonged chronic aerogenic impact of aromatic hydrocarbons on the human body can make a significant contribution to the formation of additional morbidity and mortality in the population. The ability to neutralize and correct the effect of these compounds is ensured not only by continuo

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9

Galyna, Polishchuk, Kuzmyk Uliana, Osmak Tetiana, Kurmach Mykhailo, and Bass Oksana. "Analysis of the nature of the composition substances of sour-milk dessert with plant-based fillers." Eastern-European Journal of Enterprise Technologies 6, no. 11 (114) (2021): 68–73. https://doi.org/10.15587/1729-4061.2021.246309.

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The nature and interaction of the constituent substances that make up the sour-milk dessert with plant-based fillers have been studied by the method of IR spectroscopy. This method is used to study the diverse nature of substances. The spectral range applied was in the range of 500–4,000 s <sup>-1</sup>. It was found that the intensity of functional groups absorption in the range of 2,500–3,500 s<sup>-1</sup> is due to the valence vibrations of NH-, CH and S-H-groups, indicating the presence of free organic acids, aromatic substances. In addition, in the spectra

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10

Al-Hadidy, Yasmeen I. Al-Hadidy, Chalang M. Werdi, and Anwer Ahmad Khalaf. "Anti-microbial Edible Films and Their Applications to Improve Food Quality and Reduce Environmental Pollution: A Review." Diyala Agricultural Sciences Journal 16, no. 2 (2024): 97–112. https://doi.org/10.52951/dasj.24160208.

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In view of modern trends towards protecting the environment of food packaging materials, along with preserving food quality and safety, especially about the use of industrial packaging materials, especially non-degradable plastic materials, and the health and environmental damage resulting from their widespread use. Therefore, the current article included highlighting the preparation of anti-microbial Edible Films from natural biological sources, as many types of bacteria, algae and yeasts can produce biopolymers with properties suitable for food packaging, at the same time they are automatica

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11

Liu, Renchan, Ning Ji, Ni Zhang, et al. "Postharvest Quality Exploration of “Crystal” Grapes in Karst Mountainous Area: Regulatory Effect of High Concentration 1-MCP Fumigation." Agronomy 13, no. 10 (2023): 2450. http://dx.doi.org/10.3390/agronomy13102450.

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The comprehensive exploration and thorough understanding of the physicochemical characteristics of “Crystal” grapes in the Karst area of Southwest China can not only produce edible table grapes, but also offer significant theoretical backing for the management of rocky desertification in the Karst area and consequently generate enhanced social and ecological benefits. This study explored the regulatory effect of 1-MCP fumigation on the postharvest storage quality of "Crystal” grapes, aiming to provide some technical support for the development of the grape industry in the Karst mountainous are

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12

Pogarskaya, Viktoriya, Raisa Pavlyuk, Kateryna Balabai, Aleksey Pogarskiy, Tetyana Stukonozhenko, and Tetyana Abramova. "DEVELOPMENT OF NEW METHOD OF PRODUCTION OF HEALTHFUL COTTAGE COTTAGE CHEESE DESSERTS WITH USING VEGETABLE ADDITIVES IN THE FORM OF CRYOPASTES AND EXTRACTS." EUREKA: Life Sciences 3 (May 31, 2019): 54–60. http://dx.doi.org/10.21303/2504-5695.2019.00921.

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The aim of the work is the development of the new production method of healthful cottage cheese desserts with the record content of BAS of the prolonged storage term, based on sour-milk cheese in the nanosize form, using two types of vegetable additives as fruit-vegetable cryopastes and extracts. The new method includes BAS improvers, structure creators, coloring agents of fruit-vegetable fine-dyspersated vegetable additives of fruits and vegetables in the nanopaste form. At the same time vegetable additives as extracts of natural spices are used in the composition of desserts for prolonging t

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13

Viktoriya, Pogarskaya, Pavlyuk Raisa, Balabai Kateryna, Pogarskiy Aleksey, Stukonozhenko Tetyana та Abramova Tetyana. "DEVELOPMENT OF NEW METHOD OF PRODUCTION OF HEALTHFUL COTTAGE COTTAGE CHEESE DESSERTS WITH USING VEGETABLE ADDITIVES IN THE FORM OF CRYOPASTЕS AND EXTRACTS". EUREKA: Life Sciences 3 (31 травня 2019): 54–60. https://doi.org/10.21303/2504-5695.2019.00921.

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The aim of the work is the development of the new production method of healthful cottage cheese desserts with the record content of BAS of the prolonged storage term, based on sour-milk cheese in the nanosize form, using two types of vegetable additives as fruit-vegetable cryopastes and extracts. The new method includes BAS improvers, structure creators, coloring agents of fruit-vegetable fine-dyspersated vegetable additives of fruits and vegetables in the nanopaste form. At the same time vegetable additives as extracts of natural spices are used in the composition of desserts for prolonging t

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14

Волкова, Г. С., Е. Н. Соколова, В. В. Ионов, А. А. Толокнова, and Е. М. Серба. "Rationale for the choice of enzyme complex for biocatalytic treatment of black chokeberry cake." Food processing industry, no. 5 (April 25, 2023): 23–25. http://dx.doi.org/10.52653/ppi.2023.5.5.006.

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В статье приводятся анализ основных способов глубокой переработки плодово-ягодного жмыха и теоретическое обоснование подбора ферментных препаратов для гидролиза жмыха черноплодной рябины с целью получения ингредиентов, обогащенных биологически активными веществами сырья. Данное сырье обладает исключительно ценным химическим составом, позволяющим создавать новые виды обогащенной пищевой продукции. Известен ряд способов переработки, в том числе экстракция биологически активных веществ различными экстрагентами, фракционирование жмыха на кожицу ягод и семена и их раздельная переработка, ферментати

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15

Alieva, Dj E., A. Y. Kiiikbaeva, and D. A. Moldokanova. "PECTIN SUBSTANCES." Herald of KSUCTA, №2, Part 1, 2022, no. 2-1-2022 (April 30, 2022): 517–22. http://dx.doi.org/10.35803/1694-5298.2022.2.517-522.

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This article provides information about pectin substances. Information is given on the chemical structure of pectin macromolecules, their physiological activity and physicochemical properties. Clause contains the data, concerning applications of pectin in medicine and pharmacology. Pectin is effective detoksicant, possesses selective properties in relation to cations polyvalent, heavy and radioactive metals. It is used as plasmasubstitude of gemostatika.

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16

Turakhozhaev, M. T., and M. A. Khodzhaev. "Plant pectin substances. Methods of isolating pectin substances." Chemistry of Natural Compounds 29, no. 5 (1993): 558–65. http://dx.doi.org/10.1007/bf00630196.

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17

Manoli, Tatiana, Tatiana Nikitchina, Natalia Kameneva, Yana Barysheva, and Viktoria Deli. "Isomolar series methodology in sensory analysis of fish culinary products for HEALTHY-CAFE." Technology audit and production reserves 6, no. 3(74) (2023): 37–42. http://dx.doi.org/10.15587/2706-5448.2023.293826.

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The object of research is the technology of fish products for HELTHY-CAFE with regulated histamine content for the development of health food diets for the population. One of the most problematic places in the technology of food products from raw materials of aquatic origin is microbiological spoilage and, as a result, the formation and accumulation of HisA, which in a certain amount causes a toxic effect. In the course of the study, the methods of isomolar series, sensory analysis, and the study of quality indicators were used. The methodology chosen in the work allows to determine the optima

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18

Хоконова, М. Б., та Р. Б. Гучева. "Анализ химического состава яблок, произрастающих в Кабардино-Балкарской Республике". Food processing industry, № 3 (5 березня 2025): 110–13. https://doi.org/10.52653/ppi.2025.3.3.021.

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В данной работе исследовали изменения химического состава плодов яблони различных сортов, произрастающих на территории Кабардино-Балкарской Республики. Исследования проводились в ООО «Сады Баксана», с. Кишпек Баксанского района КБР и на кафедре «Технология производства и переработки сельскохозяйственной продукции» Кабардино-Балкарского ГАУ в 2023–2024 гг. В качестве объектов исследований служили плоды яблони сортов Гала, Гренни Смит, Ред Чиф, Делишес, Старкримсон. Исследование яблок в различных фазах зрелости показало, что количество фенольных веществ в плодах по мере созревания уменьшается. И

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19

Sosnina, N. A., R. Sh Khaziev, I. I. Bandyukova, et al. "Pectin substances ofAmaranthus cruentus." Chemistry of Natural Compounds 32, no. 1 (1996): 4–6. http://dx.doi.org/10.1007/bf01373777.

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20

Khatko, Z. N., S. A. Titov, A. A. Ashinova, and E. M. Kolodina. "Effect of combination of pectin substances on viscosity of their aqueous solutions." Proceedings of the Voronezh State University of Engineering Technologies 81, no. 2 (2019): 133–38. http://dx.doi.org/10.20914/2310-1202-2019-2-133-138.

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Viscosity is one of the characteristic properties of pectin substances, as well as other lyophilic colloids. Pectin molecules are easily associated with each other or with large molecules of related substances. This article contains the results of the study of dynamic viscosity, internal friction, thixotropic index of aqueous solutions (1 % and 4%) of various types of pectin substances and their combinations. The article presents the results of the study of the influence of different types of pectin substances and their combinations on the dynamic viscosity of pectin solutions and their intern

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21

Pavliuk, V. V., and N. S. Kovalchuk. "Perlyna as a new strawberry (Fragaria ananassa L.) cultivar for the berries con-sumption as fresh and for freezing." Horticulture: Interdepartment Subject Scientific Collection, no. 75 (2020): 50–58. http://dx.doi.org/10.35205/0558-1125-2020-75-50-58.

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Strawberry is the most spreaded small fruit crop in many countries. In Ukraine sn 2018 this crop total area was 8.3 thus. ha, among them 7.9 thus. ha fruit-bearing in all the categories of farms. The gross berries output was 62.3 thus. tons, the average yield being 7.7 t/ha. The Dutch bank «Rаdobank» carried out in April of 2016 the researches on the small fruit production in Europe and revealed that strawberry even now is the most popular small fruit crop. The strawberry Ukrainian and foreign cvs and elite forms were studied applying the methods of the primary strain inves-tigation and state

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22

Sobol, Irina, Ludmila Rodionova, Ludmila Donchenko, and Albina Varyvoda. "Changes in analytical characteristics of pectic substances when freezing berries." E3S Web of Conferences 285 (2021): 03016. http://dx.doi.org/10.1051/e3sconf/202128503016.

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Pectin substances are valuable components of plant cells. They have properties that allow them to be used in various industries - water retaining, gel-forming and complexing abilities. The most important property that has a positive impact on human health is the complexing ability. It is the property of pectin substances to bind heavy and toxic metals, radioactive nuclides, free radicals and other toxins in insoluble complexes and remove them from the human body. Due to their complexing ability pectin substances are used in medicines aimed at reducing cholesterol in the body, prolonging the ef

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23

Ashinova, A. A. "Antioxidant properties of different pectin-containing solutions." Proceedings of the Voronezh State University of Engineering Technologies 80, no. 4 (2019): 199–202. http://dx.doi.org/10.20914/2310-1202-2018-4-199-202.

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At the present stage, the tasks of state policy is to preserve the functions of life support for the stable development of society, improving the health of the population, ensuring environmental safety of the country. Antioxidant activity is manifested in the ability of substances to delay the radical oxidation of organic and high-molecular compounds, and thereby reduce the yield of alcohols, hydroperoxides, fatty acids, aldehydes and ketones. Pectin substances are contained in all plants and some algae and are able to exhibit antioxidant activity. The article presents the study of antioxidant

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Kasymalieva, K. K., A. A. Khidoyatov, and Z. Dzh Ashubaeva. "Pectin substances of the mulberry." Chemistry of Natural Compounds 25, no. 6 (1989): 654–56. http://dx.doi.org/10.1007/bf00598258.

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25

Ovodov, Yu S. "Current views on pectin substances." Russian Journal of Bioorganic Chemistry 35, no. 3 (2009): 269–84. http://dx.doi.org/10.1134/s1068162009030017.

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26

Adzhiakhmetova, Similla Leont'yevna, Nadezhda Mikhaylovna Chervonnaya, Dmitriy Igorevich Pozdnyakov, and Eduard Tonikovich Oganesyan. "STUDY OF THE TOTAL CONTENT OF ANTIOXIDANTS, POLYSACCHARIDES, ELEMENT COMPOSITION AND AMINO ACIDS OF VEGETABLE RAW MATERIAL OF RIBES NIGRUM L." chemistry of plant raw material, no. 3 (September 27, 2021): 265–74. http://dx.doi.org/10.14258/jcprm.2021037774.

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This paper presents information on the total content of antioxidants, polysaccharides, micro and macro elements and amino acids of Ribes nigrum L. leaves. The purpose of this work is to study the chemical composition of Ribes nigrum L. leaves. The flavonoids were quantified spectrophotometrically, pectin substances gravimetrically, and the percentage of functional groups in pectin substances was carried out by the titrimetric method. The determination of the lipid-cholesterol blood profile of pectin substances isolated from of Ribes nigrum L. leaves was performed on 30 rats. The procedure for

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27

G., Deynichenko, Guzenko V., Omelchenko O., Melnik O., and Malych V. "INTENSIFICATION OF THE PROCESS OF EXTRACTING PECTIN FROM SUGAR PRODUCTION WASTES." INTENS IFICATION OF THE P ROCESS OF EXTRACTING P ECTIN FROM S UGAR P RODUCTION WAS TES 1(29) (June 30, 2019): 103–14. https://doi.org/10.5281/zenodo.3263706.

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<em>Experimental research of acid extraction of pectin containing raw materials (beet pulp) is highlighted with the use of a new model of the mixing element compared to the usual lattice mixer. The experimental setting and the method of processing the results of the study of extracting pectin substances from pectin containing raw materials (beet pulp) with the use of a new combined mixing element have been developed. Mathematical models are constructed in the form of nonlinear regression equations based on the method of planning a multifactor experiment with the input parameters of temperature

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28

Deynichenko, Gregoriy, Vasyl Guzenko, Dmytro Dmytrevskyi, et al. "INVESTIGATION OF THE APPLICATION OF A NEW METHOD OF EXTRACTION INTENSIFICATION OF PECTIN SUBSTANCES FROM A BEET PULP." EUREKA: Physics and Engineering 4 (July 31, 2018): 21–28. http://dx.doi.org/10.21303/2461-4262.2018.00685.

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The aim of research is studying a new method for intensifying extraction of pectin substances during acid extraction of pectin-containing raw materials. The description of the experimental setup and the procedure for processing the results of the investigation of the application of a new method for intensifying the beet pulp extraction are described. The results of experimental studies on the application of a new combined mixing element for intensifying the extraction of pectin-containing raw materials (beet pulp) and its effect on quantitative and qualitative output characteristics are presen

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Gregoriy, Deynichenko, Guzenko Vasyl, Dmytrevskyi Dmytro, et al. "INVESTIGATION OF THE APPLICATION OF A NEW METHOD OF EXTRACTION INTENSIFICATION OF PECTIN SUBSTANCES FROM A BEET PULP." EUREKA: Physics and Engineering, no. 4 (July 31, 2018): 21–28. https://doi.org/10.21303/2461-4262.2018.00685.

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The aim of research is studying a new method for intensifying extraction of pectin substances during acid extraction of pectin-containing raw materials. The description of the experimental setup and the procedure for processing the results of the investigation of the application of a new method for intensifying the beet pulp extraction are described. The results of experimental studies on the application of a new combined mixing element for intensifying the extraction of pectin-containing raw materials (beet pulp) and its effect on quantitative and qualitative output characteristics are presen

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30

Artikova, Rano, Mutabar Khuzhanazarova, Dildora Azimova, and Mehriniso Temirova. "Isolation of pectin from vegetable waste and study of its physical and chemical properties." E3S Web of Conferences 389 (2023): 03104. http://dx.doi.org/10.1051/e3sconf/202338903104.

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Currently, the deterioration of the environmental situation is due to the fact that tens of thousands of substances are introduced into the environment every year, which are characterized by toxic properties for humans and affect the change in the nutritional status of the population. A significant part of substances with carcinogenic and mutagenic effects enter the human body with water and food. As known, pectin has the ability to bind these substances and remove them from the body. This principle is based on the use of pectin as an additive in various products for therapeutic and prophylact

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AZIMBAEVA, G. E., and M. S. ABDIKERIM. "Determination of the chemical composition of the ground part of Xanthium Strumarium plants and isolation of pectin substances." Bulletin of the National Engineering Academy of the Republic of Kazakhstan 4, no. 78 (2020): 108–13. http://dx.doi.org/10.47533/2020.1606-146x.39.

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This article defines the chemical composition and content of biologically active substances, macromicro elements of plants Xanthium strumarium. In addition, pectin substances were isolated from the ground part (stem and leaves) of the Xanthium strumarium plant; the composition and structure of pectin substances were determined by elemental analysis, IR, UV, NMR spectral methods.

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32

AZIMBAEVA, G. E., and M. S. ABDIKERIM. "Determination of the chemical composition of the ground part of Xanthium Strumarium plants and isolation of pectin substances." Bulletin of the National Engineering Academy of the Republic of Kazakhstan 4, no. 78 (2020): 108–13. http://dx.doi.org/10.47533/2020.1606-146x.39.

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This article defines the chemical composition and content of biologically active substances, macromicro elements of plants Xanthium strumarium. In addition, pectin substances were isolated from the ground part (stem and leaves) of the Xanthium strumarium plant; the composition and structure of pectin substances were determined by elemental analysis, IR, UV, NMR spectral methods.

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33

Abdullaeva, Rano Abdumuminovna, and Nodira Takhirovna Farmanova. "COMPOSITION AND PROPERTIES OF THE POLYSACCHARIDE COMPLEX OF BIDENS FRONDOSA L. GROW-ING IN UZBEKISTAN." chemistry of plant raw material, no. 1 (March 16, 2025): 87–94. https://doi.org/10.14258/jcprm.20250114677.

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The qualitative and quantitative composition of the polysaccharide complex of Bidens frondosa L. has been studied. Water-soluble polysaccharides (WSPS-C – 7.3%, WSPS-H – 8.1%), pectin substances (PS – 4.8%) and hemicelluloses (HMC-A – 1.0% and HMC-B – 2.5%) were isolated from the aerial part of a series of medicinal plants (Bidens frondosa L.) growing in Uzbekistan. According to the results of chromatographic analysis, glucose, sucrose and traces of fructose were identified in an alcoholic solution. By gas chromatography (GC), rhamnose (HMC-A and HMC-B), arabinose and xylose (in all PS), gluco

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34

Farzaliyev, E. B., V. N. Golubev, and G. K. Hafizov. "Structure and properties of pectin substances of wild sea buckthorn (Hippophae rhamnoides L.) growing in Azerbaijan." BIO Web of Conferences 42 (2022): 01028. http://dx.doi.org/10.1051/bioconf/20224201028.

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The use of sea buckthorn fruits in medicine, cosmetology and as a source of ingredients that improve the quality of food has already been studied and continues to be studied. One of these ingredients can serve as pectin substances of sea buckthorn, isolated from it in its pure form. Considering the relevance of this direction, the main task of this work was the study and identification of pectin substances isolated from the fruits of wild sea buckthorn growing in Azerbaijan. Using cavitation-membrane technology, samples of pectin substances from sea buckthorn pomace were obtained under optimal

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Gulyaev, Dmitry K., Valentina D. Belonogova, Irina P. Rudakova, and Il’ya V. Korotkov. "Study of polysaccharides of common raspberry shoots and their sorption activity." Человек и его здоровье 25, no. 3 (2022): 72–80. http://dx.doi.org/10.21626/vestnik/2022-3/08.

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A comparative study of the water-soluble polysaccharide complex and pectin substances of first and second year shoots of common raspberry. Objective - comparative study and sorption activity of polysaccharides of common raspberry shoots. Materials and methods. The samples for the research were collected in a dark coniferous forest on the territory of the Ilyinsky district of Perm Region. The content of polysaccharide fractions was determined by the modified Dreywood anthrone- sulfurous method. A water-soluble polysaccharide complex and pectin substances were sequentially obtained from differen

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Branovickaya, T., T. Kalinovskaya, and V. Kalinina. "STUDY OF ANALYTICAL CHARACTERISTICS OF PECTIN SUBSTANCES OF CORNUS MAS L. AS A PROMISING PECTIN-CONTAINING RAW MATERIAL OF THE REPUBLIC OF CRIMEA." Scientific Notes of V.I. Vernadsky Crimean Federal University. Biology. Chemistry 11, no. 2 (2025): 325–32. https://doi.org/10.29039/2413-1725-2025-11-2-325-332.

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The results of the investigation of analytical characteristics of pectins from fruit Cornus mas L. of wild plants of the Republic of Crimea have been given. It was determined that the content of water-soluble pectin ranges from 0,2 to 0,3 % by weight of dry matter. It has been established that the number of esterified groups of dogwood pectin is 65,0–67,0 %, which indicates that it belongs to highly esterified pectins. It was determined that the number of free carboxyl groups in dogwood pectin is 2,0 %. The presence of free carboxyl groups of galacturonic acid in pectin promotes the formation

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Pantić, Milica, Gabrijela Horvat, Željko Knez, and Zoran Novak. "Preparation and Characterization of Chitosan-Coated Pectin Aerogels: Curcumin Case Study." Molecules 25, no. 5 (2020): 1187. http://dx.doi.org/10.3390/molecules25051187.

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The following study describes the preparation of pectin aerogels and pectin aerogels coated with an external layer of chitosan. For the preparation of chitosan-coated pectin aerogels, a modified coating procedure was employed. Since pectin as well as pectin aerogels are highly water soluble, a function of chitosan coating is to slow down the dissolution of pectin and consequently the release of the active substances. Textural properties, surface morphologies, thermal properties, and functional groups of prepared aerogels were determined. Results indicated that the coating procedure affected th

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Yuldasheva, N. P., D. A. Rakhimov, and A. Dzhabbarov. "Pectin substances of promising Citrus hybrids." Chemistry of Natural Compounds 21, no. 6 (1985): 794. http://dx.doi.org/10.1007/bf00576225.

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Yuldasheva, N. P., M. A. Khodzhaeva, M. T. Turakhozhaev, and Zh Nurmukhamedova. "Pectin substances of sugar beet pulp." Chemistry of Natural Compounds 30, no. 4 (1994): 520. http://dx.doi.org/10.1007/bf00630414.

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Zheldybaeva, A. A., S. T. Azimova, S. E. Aman, A. Temirbekkyzy, and Z. T. Sarsenbayeva. "Application and safety of pectin substances from vegetable raw materials in bread production." Journal of Almaty Technological University 144, no. 2 (2024): 33–43. http://dx.doi.org/10.48184/2304-568x-2024-2-33-43.

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Currently, pectin substances and their compounds are often used in cooking as an anionic surfactant. In the technology of food preparation, such properties of pectin substances as swelling, thickening, gel-forming, crystalforming, water-absorbing ability, and emulsifying ability are of great importance. Like any gel-forming fiber, pectin helps remove heavy metals from the body such as lead, mercury, cadmium, etc. MCP may be better suited for these purposes, as it has been used in four clinical studies of heavy metal detoxification. Considering the accumulation of radioactive elements, heavy me

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Bezysov, Anatoli, and Tatiyna Nikitchina. "Influence of effectors pectin methylesterase alfalfa deesterification kinetics of pectin substances." Bulletin of the National Technical University «KhPI» Series: New solutions in modern technologies, no. 12 (1184) (April 19, 2016): 145. http://dx.doi.org/10.20998/2413-4295.2016.12.21.

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Salykova, V. S., and L. V. Shtil’. "The content of biologically active substances in fruits of golden currant accessions breeding of research institute of horticulture of Siberia." Pomiculture and small fruits culture in Russia 61 (August 3, 2020): 95–102. http://dx.doi.org/10.31676/2073-4948-2020-61-95-102.

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Berries of golden currant have a nutritional value and a high content of biologically active substances (BAS). Variability and a high level of manifestation of accession parameters indicate the possibility of breeding for improving the biochemical composition of berries. The purpose of the work is to evaluate and select of golden currant accessions according to its high content of carotenoids, pectin and sum of pectin substances in fruits. The work was carried out at the Research Institute of Horticulture of Siberia, Department of Federal Altai Scientific Center of Agro-Biotechnologies, in 201

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Iskakova, Galiya, Maigul Kizatova, Meruyet Baiysbayeva, Sanavar Azimova, Assel Izembayeva, and Zhuldyz Zharylkassynova. "Justification of pectin concentrate safe storage terms by pectin mass ratio." Eastern-European Journal of Enterprise Technologies 4, no. 11(112) (2021): 25–32. http://dx.doi.org/10.15587/1729-4061.2021.237940.

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The problem of removing heavy and radioactive metals from the human body is relevant all over the world. Recent research has shown that it is more effective to use substances contained in natural food products, including pectin. Pectin has a favorable effect not only under acute exposure to metals, but also with their prolonged entry into the body, which is typical for an environmental load of residents of industrial regions and modern megalopolis. The use of pectin substances as natural detoxicants requires research to preserve these substances in products and further use. Therefore, an impor

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Zokirova, Mashkhura Sodikzhonovna, Mavdzhuda Khafizovna Malikova, and Эркин Хожиакбарович Ботиров. "PECTIN SUBSTANCES OF THE FRUIT OF TWO TYPES OF HAWTHORN GROWING IN UZBEKISTAN." chemistry of plant raw material, no. 2 (June 12, 2024): 118–25. https://doi.org/10.14258/jcprm.20240213399.

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The article is devoted to the isolation and study of the physicochemical properties of pectin substances (PS) of the fruits of two species of hawthorn – Crataegus songarica and Crataegus turkestanica, growing in Uzbekistan. The yield of PS from the fruits of C. songarica and C. turkestanica is 9.58, 11.25%, respectively. In the hydrolysis products of the obtained PS, monosaccharides galactose, glucose, arabinose, xylose, uronic acids and traces of rhamnose were found. The data of titrimetric analysis show that there is no strong difference in the values of namber of free hydroxyl groups, ester

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Galiya, Iskakova, Kizatova Maigul, Baiysbayeva Meruyet, Azimova Sanavar, Izembayeva Assel, and Zharylkassynova Zhuldyz. "Justification of pectin concentrate safe storage terms by pectin mass ratio." Eastern-European Journal of Enterprise Technologies 4, no. 11 (112) (2021): 25–32. https://doi.org/10.15587/1729-4061.2021.237940.

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The problem of removing heavy and radioactive metals from the human body is relevant all over the world. Recent research has shown that it is more effective to use substances contained in natural food products, including pectin. Pectin has a favorable effect not only under acute exposure to metals, but also with their prolonged entry into the body, which is typical for an environmental load of residents of industrial regions and modern megalopolis. The use of pectin substances as natural detoxicants requires research to preserve these substances in products and further use. Therefore, an impor

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Abdirayimov, Azizbek Roziqul Oglu Jabbarova Zebuniso Akhmadovna Rajabov Doniyorbek Bakhtiyorovich. "THE POSSIBILITY OF DEVELOPING PECTIN RAW MATERIALS RESERVES IN UZBEKISTAN AND THE CREATION OF MODERN PRODUCTION TECHNOLOGIES." JOURNAL OF AGRICULTURE & HORTICULTURE 3, no. 5 (2023): 54–58. https://doi.org/10.5281/zenodo.7928054.

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This article highlights the peculiarities of pectin substances their quality and safety, their use on an industrial scale and the organization of their production system, the improvement of modern innovative technologies in the production of pectin and their effective use, the development of pectin raw material reserves.

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Odun-Ayo, Frederick, and Lalini Reddy. "Potential Biomedical Applications of Modified Pectin as a Delivery System for Bioactive Substances." Polysaccharides 4, no. 1 (2023): 1–32. http://dx.doi.org/10.3390/polysaccharides4010001.

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Pectin is a polysaccharide that has been recently gaining attention because it is renewable, inexpensive, biocompatible, degradable, non-toxic, non-polluting, and has mechanical integrity. The recent extraction techniques and modification to the structural property of pectin have led to the modified pectin whose chemical and surface functional groups yield galacturonic acid and galactose contents which are primarily responsible for its improved and better use in biomedical applications including drug delivery and thus producing high-value products. Major attention on modified pectin has been f

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Sniezhkin, Yu F., and P. I. Petrov. "RESEARCH AND DEVELOPMENT OF HEAT TECHNOLOGY OF PREBIOTIC COMPLEX-FORMING POWDER PRODUCTION." Thermophysics and Thermal Power Engineering 46, no. 2 (2024): 25–31. http://dx.doi.org/10.31472/ttpe.2.2024.3.

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The process of dehydration of the prebiotic squash-apple mixture is investigated, taking into account the properties of the material and drying modes. Prebiotic raw materials are maximally represented by dietary fibers, which include pectin substances, the content of which in raw materials is from 6 to 12%. Optimal modes of grinding and separation into different fractions of dry prebiotic materials for obtaining functional powders were determined. The complexing property of prebiotic mixtures is determined, which is 15-20% higher than pure pectin, due to an increase in the open surface of powd

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Stratilová, Eva, Emília Breierová, Renáta Vadkertiová, Eva Machová, Anna Malovíková, and Elena Sláviková. "The adaptability of the methylotrophic yeast Candida boidinii on media containing pectic substances." Canadian Journal of Microbiology 44, no. 2 (1998): 116–20. http://dx.doi.org/10.1139/w97-142.

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The methylotrophic yeast Candida boidinii is able to utilize pectic substances as the only carbon source. The primary utilization of methanol released from pectin is followed by adaptation to pectate medium. The duration of activation of a secondary pathway was critical for survival of yeast in the absence of other carbon sources. The utilization of pectin-containing media is associated with the production of pectic enzymes. The main polygalacturonase activities were found within the upper layer of the cell wall as shown by the method of gradual ultrasonication.Key words: pectic substances, pe

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Pozdnуakova, T. A., and R. A. Bubenchikov. "Polysaccharide content and composition analysis in the herb <i>Astragalus albicaulis</i> DC." Aspirantskiy Vestnik Povolzhiya 23, no. 4 (2023): 72–76. http://dx.doi.org/10.55531/2072-2354.2023.23.4.72-76.

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Aim – to isolate and analyze the polysaccharides content in the herb Astragalus albicaulis. Material and methods. The object of the study was the herb Astragalus albicaulis harvested in the Kursk region in 2022 during the period of mass flowering. To isolate the polysaccharide complex, polyphenolic compounds were previously removed from the raw material. After drying, a water-soluble polysaccharide complex, pectin substances, hemicellulose A and hemicellulose B were sequentially isolated from the extraction cake. As extractants, purified water was used to isolate the water-soluble polysa

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