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Relevant issues have been considered regarding a method for increasing the biological value of vegetable carrot juice. The expediency of treatment of carrots with electrochemically activated (ECHA) water during storage has been substantiated. We investigated influence of acid-base conditions of vegetable juice on the activity of glutamate decarboxylase enzyme. It was found that pH values in the range of 5.4...6.0 contribute to the release of the enzyme with maximum activity. Studies showed that one can increase the amount of γ-aminobutyric acid in plant tissues by changing the metabolism in raw materials. We studied influence of temperature and exposure time of raw materials on the rate of conversion of glutamic acid to γ-aminobutyric acid (GABA). A pattern was revealed in an increase in the activity of glutamate decarboxylase at changes in aerobic and anaerobic conditions of exposure of raw materials for 24 hours. It was found that exposure of vegetables for 10...60 min in a rarefied atmosphere at the relative humidity of 95 % does not affect changes in dry matter. We substantiated a choice of the pressure supply mode for conversion of glutamic acid of plant materials to γ-aminobutyric acid (GABA). It was proven that the method of exposure of raw materials at multiple changes in cycles of increase and decrease of pressure makes it possible to obtain finished products (juices, drinks, etc.) with the increased content of γ-aminobutyric acid. We proposed a method of treating raw materials for production of vegetable juices and beverages with the increased content of γ-aminobutyric acid based on a set of analytical studies, experimental studies, and mathematical calculations. The study indicated the expediency of producing vegetable juices and functional drinks. One can implement it at canning processing enterprises

Influence of preliminary processing of vegetables on increasing the content of γ­amino­butyric acid in juices

Influence of preliminary processing of vegetables on increasing the content of γaminobutyric acid in juices