Open AccessScientific justification for the composition and technology of a phospholipid-plant food complex
Author(s) -
Владимир Григорьевич Попов,
I. V. Mozzherina,
Marina Shkolnikova
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/640/2/022009
Subject(s) - composition (language) , rapeseed , food science , chemistry , food additive , food industry , germination , food chain , functional food , biology , biochemistry , botany , ecology , philosophy , linguistics
One of the promising and effective ways to make food products functional today is to use complex functional food ingredients (FFI), in particular, a phospholipid-plant food complex. Scientifically-based selection of ingredients provides balanced in terms of vitamin and mineral composition, capable of providing a corrective effect on the physiological systems of the body. FFI technology has been developed, consisting of fat-free rapeseed phospholipids, dry extracts of germinated seeds of naked oats and Melissa officinalis, succinic acid. The global trend in the food industry is the conversion of biologically active substances into a nanoform the main advantage of which is an increase in their digestibility. Amphiphilic molecules of long-chain phospholipids in an aqueous medium can spontaneously form liposomes that have prospects for use in food technologies as stabilizers of labile biologically active substances. Naked oats are well balanced in the composition of essential amino acids. The maximum number of free amino acids and short-chain peptides was found with a shorter seed germination time (up to 12 hours). The nutrient content of extracts of germinated seeds of naked oats and Melissa officinalis was determined. A range of concentration of ingredients at which antioxidant and immunomodulating properties of the complex are manifested is proposed. It is recommended to include in the daily food ration 40-60 g of a complex, both independently and as a part of foods. The purpose of the complex is to increase the body’s resistance to stress, primarily for people performing prolonged physical exertion in difficult climatic or environmental situations.