THEORETICAL ASPECTS OF THE CREATION OF FOOD HYDROGELS WITH GLUCURONIC ACID

Autor:	Natalia Kondratjuk, Yehor Polyvanov, Oleksyi Vienko, Iryna Honcharenko
Rok vydání:	2020
Předmět:	chemistry.chemical_compound chemistry Self-healing hydrogels technology industry and agriculture General Medicine Food science Glucuronic acid Glycyrrhizin Xenobiotic complex mixtures
Zdroj:	Bulletin of the National Technical University "KhPI". Series: Innovation researches in students’ scientific work. :86-92
ISSN:	2663-8738 2220-4784
DOI:	10.20998/2220-4784.2020.05.13
Popis:	The article presents the possibility of developing the technology of food hydrogels based on substances (xanthan and glycyrrhizin) containing glucuronic acid. The expediency of regulating the amount of glucuronic acid in the composition of hydrogels by modeling the content of xanthan and glycyrrhizin, which will further enrich the finished product with useful substances for the human body with a detoxifying effect was demonstrated. Methods of neutralizing a wide range of xenobiotics and activating the absorption of flavonoids in the case of consumption foods containing xanthan-glycyrrhizin hydrogels are described. The possibility of using such hydrogels in the technology of domestic soft drinks in order to improve the quality of finished products that have a detox-effect has been experimentally confirmed.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::96232327b6852e4dbbb5b72365e44f6c https://doi.org/10.20998/2220-4784.2020.05.13 Zobrazit plný text záznamu