foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2021-4-3-213-219foodsyst-126Research ArticleСтатьиAssessment of microstructural changes in processed products from green peasОценка микроструктурных изменений в переработанных продуктах из зеленого горошкаhttps://orcid.org/0000-0001-5655-174XСамойловА. В.SamoilovA. V.

Самойлов Артем Владимирович — кандидат биологических наук, заместитель директора, руководитель Испытательного центра.

142703, Московская обл. Видное, ул. Школьная, 78.

Teл.: +7-495-541-87-00

Artem V. Samoilov — candidate of biological sciences, deputy director, head of the testing center, Russian Research Institute of Canning Technology.

Shkolnaia str. 78, 142703, Vidnoe, Moscow region.

Tel.: +7-495-541-87-00

molgen@vniitek.ruhttps://orcid.org/0000-0002-0144-8128СураеваН. М.SuraevaN. M.

Сураева Наталья Михайловна — доктор биологических наук, главный научный сотрудник, лаборатория качества и безопасности пищевой продукции.

142703, Московская обл. Видное, ул. Школьная, 78.

Тел.: +7-495-541-87-00

Natal'ya M. Suraeva — doctor of biological sciences, chief researcher, laboratory of quality and safety of food products, Russian Research Institute of Canning Technology.

Shkolnaia str. 78, 142703, Vidnoe, Moscow region.

Tel.: +7-495-541-87-00

nsuraeva@yandex.ruhttps://orcid.org/0000-0002-6624-883XЗайцеваМ. В.ZaytsevaM. V.

Зайцева Мария Вячеславовна — младший научный сотрудник, лаборатория качества и безопасности пищевой продукции.

142703, Московская обл. Видное, ул. Школьная, 78.

Teл.: +7-495-541-87-00

Mariya V. Zaytseva — junior researcher, laboratory of quality and safety of food products, Russian Research Institute of Canning Technology.

Shkolnaia str. 78, 142703, Vidnoe, Moscow region.

Tel.: +7-495-541-87-00

mascha.zajtseva2014@yandex.ruВсероссийский научно-исследовательский институт технологии консервированияРоссияRussian Research Institute of Canning TechnologyRussian Federation20211610202143213219Copyright © Samoilov A.V., Suraeva N.M., Zaytseva M.V., 20212021Самойлов А.В., Сураева Н.М., Зайцева М.В.Samoilov A.V., Suraeva N.M., Zaytseva M.V.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/126

A demand for canned vegetables and fruit depend, first of all, on their consumer characteristics. These products should correspond to high requirements regarding their nutritional and biological value, as well as sensory properties. The aim of the work was to study the microstructural changes in the cells of green peas in the products of their processing. Fresh, frozen and canned peas made from fresh and rehydrated raw materials were used as objects of the research. Components such as chlorophyll and starch were characterized in the cells of the hypodermis and parenchyma, respectively, using light microscopy. It was found that plastids with chlorophyll stained in the bright green color were present only in cells of the hypodermis of frozen peas. Moreover, the same color of the pigment was also recorded in the samples of fresh peas. Appearance of brown hues in these cells was observed in the canned product from fresh peas, which was associated with transformation of chlorophylls into pheophytins and pyrophephytins. The hypodermis in the samples of canned peas from rehydrated raw materials was represented by almost colorless cells. When analyzing the preparations of the parenchymal cells of the indicated processed products stained with iodine, it was shown that starch grains in the samples of frozen and canned green peas from fresh raw materials maintained their concentric shape, while swelling of starch grains was observed in the stained preparations of the parenchyma of canned peas from rehydrated raw materials. The comparative microstructural analysis of processed products from green peas showed that maximum quality had the frozen product from fresh raw materials as the studied indicators (chlorophyll and starch grains) showed.

Спрос на консервированные овощи и фрукты зависит в первую очередь от их потребительских характеристик. Эти продукты должны соответствовать высоким требованиям в отношении их пищевой и биологической ценности, а также органолептических свойств. Цель работы заключалась в изучении микроструктурных изменений клеток зеленого горошка в продуктах его переработки. В качестве объектов исследования были выбраны такие виды горошка, как свежий, замороженный и консервированный, изготовленный из свежего и восстановленного сырья. С помощью световой микроскопии в клетках гиподермы и паренхимы были охарактеризованы такие их компоненты, как хлорофилл и крахмал соответственно. Было обнаружено, что окрашенные в ярко-зеленый цвет пластиды с хлорофиллом присутствовали только в клетках гиподермы замороженного гороха. Более того, такая же окраска пигмента была зафиксирована и в образцах свежего гороха. В консервированном продукте из свежего гороха было отмечено появление коричневых оттенков в этих клетках, связанное с превращением хлорофиллов в феофитины и пирофеофитины. В образцах консервированного горошка из восстановленного сырья гиподерма была представлена в виде почти бесцветных клеток. Анализ окрашенных йодом препаратов паренхимных клеток указанных продуктов показал, что зерна крахмала, в образцах замороженного и консервированного горошка из свежего сырья сохраняли свою концентрическую форму. Тогда как в окрашенных препаратах паренхимы консервированного горошка из восстановленного сырья было продемонстрировано набухание зерен крахмала. Сравнительный микроструктурный анализ переработанных продуктов из зеленого горошка показал, что в соответствии с выявленными показателями (а именно хлорофилла и зерен крахмала) максимально качественным был замороженный продукт из свежего сырья.

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The authors declare that there are no conflicts of interest present.