Immobilization of Daurian Rosehip Antioxidants by Protein-Lipid Inclusion

• Main Authors: Bayana A. Bazhenova, Anastasia G. Burkhanova, Yuliya Yu. Zabalueva, Roman А. Dobretsky
• Format: Article
• Language: Russian
• Published: Kemerovo State University 2021-06-01
• Series: Техника и технология пищевых производств
• Subjects: daur rosehip; microwave extraction; water-alcohol extract; antioxidants; polyphenols; anthocyanins; immobilization; protein-lipid complex
• Online Access: http://fptt.ru/eng/?page=archive&jrn=61&article=8

Introduction. Antioxidant system is one of the main cellular mechanisms of adaptation. It is able to neutralize the destructive effect of free radicals, both external and internal. Functional products, especially of meat origin, can provide necessary antioxidant properties. Some types of plant raw materials possess a high content of polyphenol complexes with antioxidant properties. Therefore, introduction of phytonutrients into the composition of meat products can help to expand the range of foods with an antioxidant effect. Daurian rosehip is rich in biologically active substances and can increase their safety during processing. The research objective was to study the possibility of immobilization of Daurian rosehip antioxidants by protein-lipid inclusion. Study objects and methods. The research featured fruits of Daurian rosehip, its aqueous alcoholic extract, and protein-lipid complex. Results and discussion. The article presents experimental data on the chemical composition of Daurian rosehip. The optimal method with the best antioxidant results was a microwave phytoextraction by an aqueous alcoholic solution at a power of 800 W for 6–7 min. The antioxidants were immobilized by including the protein-lipid complex into the gel. The experiment demonstrated excellent functional and technological characteristics of the resulting system. Conclusion. The research revealed the optimal modes of microwave extraction of biologically active substances of Daurian rosehip. The rosehip extract was included into the protein-lipid complex and immobilized antioxidants, thus increasing their efficiency.