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Development of the technology of juice fruit and vegetable products enriched with collagen

https://doi.org/10.21323/2618-9771-2021-4-2-106-110

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Abstract

The beauty and aging of the human body is associated with such a protein substance as collagen. Our body’s ability to produce this biologically active component naturally and in the right amount becomes limited as we age. Collagen slows down the aging process of the skin, prevents injury, promotes wound healing, improves the absorption of amino acids, can help maintain or improve the biophysical properties of the skin (elasticity, moisture), reduce transepidermal water loss and solve the problem of skin roughness. The purpose of the research work is the development of the technology, recipes for food products — fruit and vegetable juices, drinks, enriched with animal or plant collagen. As a result, the assortment and quality of different types of collagen (tomato, beef, pork and fish) were studied. The organoleptic characteristics of this food additive were studied and the most preferred collagen sample for drinks was selected. The required amount of this substance has been determined, while ensuring the required quality of the drinks. The preservation of the active properties of various types of collagen in a drinking product was investigated. It was proved that beef collagen in an amount of 5% to the mass of the drink retains its active properties as much as possible, in terms of fractional composition — salt, alcohol, alkaline protein fractions. It has been shown that the amino acids methionine, tryptophan and hydroxyproline, which confirm the presence of collagen in the product, are contained in ready-made juice drinks enriched with collagen of beef origin. This type of collagen makes it possible to obtain drinks of “potable” quality, which is confirmed by organoleptic and physicochemical indicators. In general, the studies have shown that a new assortment of juice-containing fruit and vegetable products supplies the important biologically active component (collagen) to the human body.

About the Authors

Ya. G. Verkhivker
Odessa National Academy of Food Technologies
Russian Federation

Yakov G. Verkhivker — doctor of technical sciences, professor, Department of Bioengineering and Water

112, Kanatna str., 65039, Odessa



E. M. Myroshnichenko
Odessa National Academy of Food Technologies
Russian Federation

Elena M.  Mirishnichenko  — candidate of technical sciences, docent, Department of Bioengineering and Water

112, Kanatna str., 65039, Odessa



S. I. Pavlenko
Odessa National Academy of Food Technologies
Russian Federation

Svetlana I.  Pavlenko — graduate student, Department of Bioengineering and Water

112, Kanatna str., 65039, Odessa



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For citation:


Verkhivker Y.G., Myroshnichenko E.M., Pavlenko S.I. Development of the technology of juice fruit and vegetable products enriched with collagen. Food systems. 2021;4(2):106-110. (In Russ.) https://doi.org/10.21323/2618-9771-2021-4-2-106-110

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