Prospects for using fucoxanthin as a functional component of food products and beverages
| Autor: | E. E. Fedotova, V. P. Korchagin, D. D. Vingorodova |
|---|---|
| Jazyk: | ruština |
| Rok vydání: | 2022 |
| Předmět: | |
| Zdroj: | Известия ТИНРО, Vol 202, Iss 1, Pp 225-233 (2022) |
| Druh dokumentu: | article |
| ISSN: | 1606-9919 2658-5510 |
| DOI: | 10.26428/1606-9919-2022-202-225-233 |
| Popis: | Brown algae can be used as raw materials for pharmacological and functional extracts, in particular carotenoids of brown alga Sargassum pallidum are a source for biologically active substances, as a carotenoid fucoxanthin with a wide spectrum of properties useful both for daily preventive consumption and therapeutic diets. Prospects for using S. pallidum as a raw material for extracting the carotenoid fucoxanthin and its further using as a biologically active component in the food industry are considered. The algae were collected in the coastal zone of Peter the Great Bay (Novik Bay of Russky Island) in October 2020, then frozen. Before freezing, the algae were washed and excess moisture was removed. Small pieces of the alga tissue were cut, put into closed packages, and processed for 24 hours by ethyl alcohol with 80 % concentration in a dark place in refrigerator under temperature +7 oC. The obtained alcohol extract was used as a functional addictive for beverages, as iced black tea and juice concentrates. These beverages were examined for organoleptic properties (by the group of 10 experts) and economic value. The apple and red grape juice concentrates with the fucoxanthin extract have the best organoleptic properties. As the final result, technology of functional drinks with alcohol extract of fucoxanthin from brown alga S. pallidum is developed. |
| Databáze: | Directory of Open Access Journals |
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