To maintain a normal life, a person needs food. Food contains substances that serve to build the cells of the body, provide it with energy and contribute to the flow of all life processes in the body.
According to the chemical composition, all food substances are divided into:
Inorganic:
Minerals.
Organic:
Carbohydrates;
Enzymes;
Vitamins.
Water is the most common compound in living organisms.
Water is involved in the processes of blood circulation, respiration, digestion.
The daily requirement is 2.5-3 liters, or 40 g per 1 kg of weight.
The body receives water with drinking-1l, with food-1.2l, 0.3-0.5l
It is formed in the process of metabolism.
Reducing or increasing the water content affects the quality of the product.
Fruits and vegetables - 70-95%
Meat -38-78%
Fish -57-89%
Milk -88%
Groats -10-14%
Sugar -0.14%
The more water in the products, the lower its nutritional value and the shorter the shelf life, because. water is a good environment for the development of microorganisms and enzymatic processes, resulting in food spoilage.
All quickly perishable products: milk, meat, vegetables, fruits, fish contain a lot of moisture, and non-perishable - cereals, sugar - little moisture.
Many products are hygroscopic, the ability to absorb water (sugar, salt, dried fruits)
Changes in humidity affect not only quality, but also mass, i.e. for many products, moisture is the main indicator of quality (bread, cereals,
Water quality requirement:
transparent, colorless, odorless and tasteless, the total amount of mineral salts should not exceed the norms established by the standard.
Minerals
Minerals- are an essential part food products.
In the human body, minerals are among the essential ones. They are involved in the construction of tissues, in maintaining the acid-base balance in the human body, in the normalization of water-salt metabolism, in the activity of the central nervous system, and are part of the blood.
Daily requirement-20-25g.
Depending on their content in food products, minerals are divided: macroelements, microelements, ultramicroelements.
Macronutrients are in high doses.
Calcium/SA- for teeth, tissues, for the normal functioning of the nervous system and heart: eggs, bread, dairy products, vegetables.
Phosphorus/R- is part of the bones, participates in the metabolism of proteins and fats: meat, fish, eggs, legumes.
Iron/ Fe - plays an important role in the normalization of blood composition, is part of hemoglobin: liver, oat groats, apples, berries.
K and NA- regulate water metabolism in the human body: To- in dried fruits, milk, fish. NA- in the composition of table salt.
CL- in the regulation of pressure and the formation of hydrochloric acid in the stomach.
trace elements- found in small doses
Some elements - lead, zinc, arsenic - can cause poisoning.
I- to normalize the activity of the thyroid gland (fish, seaweed).
F- formation of teeth and bone skeleton (in drinking water)
Copper and cobalt - for the formation of blood (beef liver, fish, beets)
Ultramicroelements - gold, mercury, silver.
organic matter
Carbohydrates- are a source of energy. Daily requirement-400-500g, incl. sugar no more than 100 g.
Depending on the structure, carbohydrates are divided into monosaccharides(simple sugars) disaccharides, consisting of two molecules of monosaccharides, and polysaccharides- high-molecular substances, consisting of many monosaccharides.
Monosaccharides:
Glucose(grape sugar) - in berries, fruits.
Fructose(fruit sugar) - berries, vegetables, honey.
Galactose- component of milk sugar.
Disaccharides:
sucrose(beet sugar) - beets and sugar cane.
Maltose ( malt sugar) - in malt
L actose (milk sugar) in dairy products.
Properties of disaccharides
caramelization- this is the ability of sugars to form a golden crust when baked under the influence of temperature.
Hydrolysis- the decomposition of sugars to glucose and fructose under the action of enzymes.
Inversion- decomposition of sugars under the action of acid with the formation invert syrup
Fermentation- decomposition of sugars under the action of microorganisms.
Polysaccharides:
Starch(in wheat, rice, potatoes)
Cellulose(in vegetables, fruits, cereals)
Inulin(chicory root, Jerusalem artichoke)
Properties of polysaccharides
Hydrolysis- decomposition of starch to glucose and dextrins under the action of enzymes.
Gelatinization- the formation of a paste when combined with hot water and when baking.
Saccharification- decomposition to glucose under the action of acids.
Fats
Fats are one of the main sources of energy. Daily requirement - 80-150 gr.
Fats are complex compounds of glycerol and various fatty acids.
The nutritional value and the properties of fats depend on the fatty acids included in its composition.
Fatty acids are classified into:
-rich(marginal) - which are found in animal fats (lamb, beef)
- unsaturated(unsaturated) - found in vegetable fats.
The chemical composition of fatty acids affects the consistency of fat. Depending on which fatty acids go into the composition of fat, fats are distinguished:
-hard;
- greasy;
-liquid.
The more saturated acids in fats, the higher the melting point. Such fats are called refractory. Fats, where fatty unsaturated acids predominate, are called fusible.
Melting temperature:
Lamb-44-51˚C;
Pork-36-46˚C;
Cow butter -28-34˚C;
Properties of fats
1) Not soluble in water. They form an emulsion with water, i.e. they are distributed in the form of balls. This property is used to make mayonnaise.
2) During storage and, especially under the influence of light and elevated temperature, fats are oxidized by atmospheric oxygen (rancid), acquire an unpleasant taste, smell.
3) Under the influence of high temperatures, acids, alkalis, fats undergo hydrolysis, i.e. broken down into fatty acids and glycerol.
4) Hydrogenation - the transformation of fats from a liquid state into a solid state (in the production of margarine).
Squirrels
Squirrels are complex organic compounds made up of amino acids.
Squirrels- this is the main building, plastic and energy material. Daily requirement - 100g.
According to the complexity of the composition of proteins are:
-simple- consist only of amino acids (albumins, globulins, collagen)
-complex- consist of amino acids and a non-protein part (milk casein)
The main properties are:
swelling, denaturation, hydrolysis, foaming, decay.
Proteins are capable of swelling, which can be observed when kneading the dough, and when whipping, they form foam. This property is used in the preparation of puddings, mousses, creams.
Under the influence of temperature - 60˚C, salts of heavy metals, ultraviolet radiation, acids, alkalis, the beams are denatured, i.e. coagulate and lose their ability to bind water. This explains the loss of moisture in meat, fish during heat treatment, which leads to a decrease in weight.
Under the action of enzymes, acids and alkalis, proteins undergo hydrolysis (decomposition to amino acids).
This process occurs when preparing sauces on meat broths seasoned with tomato or vinegar.
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Fortified products are increasingly appearing on the shelves: juices with vitamins, iodine-containing salt, milk with macro- and microelements. In a word, products are produced that are a cross between food and drugs. According to experts, the use of such products will increase by 20% in the near future. This direction of preventive nutrition and food biotechnologies will create real conditions for increasing the average life expectancy and improving its quality.
Nowadays, consumers are increasingly paying attention to their health, and the problems of functional nutrition are increasingly being discussed not only in scientific circles.
This term was born in Japan in 1984, where the concept of functional nutrition was formulated.
The pursuit of a healthy lifestyle is gaining momentum.
A person in a modern urbanized society with a traditional diet, in essence, is doomed to one or another type of nutritional deficiency, which is accompanied by a decrease in the body's defense systems, which dramatically increases the risk of developing many diseases.
There is evidence-based scientific evidence of the relationship of malnutrition with obesity, atherosclerosis, hypertension, diabetes, decreased immunity, and cancer.
On this wave, the food industry focuses on the creation of new products, if only to promote the health and wellness of people.
Experts pay special attention to micro-ingredients, which have received worldwide recognition as functional products of the 21st century.
What is it? This refers to products that are created in such a way that they begin to bring specific benefits due to the addition of certain food ingredients to them. Functional food is based on ingredients of natural origin.
The winner of the international prize in the field of oncology A. Zhuayo in the book "Nutrition and Cancer" writes about that. That malnutrition leads to obesity and cancer, "...50% of all cancers present today and those that will appear after the year 2000 are the result of malnutrition ...".
But it is not only advances in science and technology that are supporting this development: through rising spending on "health", every individual is now more interested in self-supporting health.
It is functional foods that can correct this process.
Now the market of micro-ingredients (bioadditives), nutritional supplements is ahead of the market of food products in terms of development. And this is a global trend. More and more new products come to the market, the average annual growth of the food ingredients market is 5…10%.
It should be noted that the status of micro-ingredients has changed significantly in recent years.
If at the beginning of the 90s the ingredients were mainly used to reduce the cost finished products Today, food additives are considered as a way to improve the quality and flavor properties of food products, as a factor that can extend the shelf life of products.
However, the more often micro-ingredients are used in products, the more often the question of the safety of bioactive additives and nutritional supplements for human health arises.
The fundamental difference between functional foods and bioactive food supplements is only the form in which functional ingredients are added, if necessary, to the human body. If in the form of a drug or supplement similar to a drug (tablets, capsules, powders, etc.), then we should talk about a bio-active supplement.
The creation of new food products with a health-improving effect is relevant for all countries of the world.
In Japan, the only country with a special law on functional nutrition, there are, among other things:
Ready soups against circulatory disorders;
Chocolate against myocardial infarction;
Beer against cell damage.
The prospects of bio-supplements and functional foods as a factor in maintaining health and reducing the risk of diseases are evidenced by the fact For example,
what in Germany Since 1995, the annual increase in sales of this category of food products has been 17-20%.
The annual growth of the Japanese market for similar food products in recent years has been about 8%.
As for the domestic market of food additives, it is difficult to analyze here (statistics do not record such figures, there is no targeted monitoring yet), but we can say with confidence that, despite the progress of recent years, the volume of production and the range of food additives of domestic production lag behind demand on them.
According to the "Scientific Concepts of Functional Food in Europe", developed at the end of the 20th century, food products can only be classified as functional if it is possible to demonstrate their positive effect on one or another key human functions and have a real confirmation of these relationships.
Living according to the diet chosen by each person is a direction of preventive medicine and food biotechnology, which in the 20th century creates real prerequisites for increasing the average life expectancy, ensures the quality and safety of food and the quality of life.
It should be noted that the problem of functional nutrition and scientific developments in the field of functional products are becoming increasingly acute. Especially in regions of increased environmental pressure, which include the Donetsk region.
Functional Ingredients
Scientifically based nutrition of various age and professional groups of the population, at this stage, is based on the doctrine of the functions of food and on the physiological and hygienic requirements for the diet, diet and eating conditions.
We know that each food product contains certain prevailing food components for special purposes. Therefore, there are 4 main product groups:
Energy purpose (cereals, bakery, confectionery, potatoes, fats, sugar)
Plastic purpose (meat, fish, milk, eggs)
Bioregulatory, protective and rehabilitation purposes (vegetables, fruits, animal liver, children's products)
Signal-motivational purpose (onion, garlic, parsley and spices).
If all these components are present in the diet, the body maintains the activity of all functional systems at a high level. Prolonged absence of any of these groups in the diet causes metabolic disorders and the activity of various organs and systems.
To assess the quality of food products, we take into account their energy, biological and nutritional value and their safety.
Food quality- this is a set of properties that provide the body's needs for nutrients, it is based on a wide range of requirements for them - organoleptic, safety, chemical composition, etc.
The energy value - the amount of energy that is released in the body during the biochemical oxidation of food substances. It must be taken into account when formulating diets. energy value it, in the development of products for dietary and treatment-and-prophylactic purposes.
Biological value - the content in food products of plastic and catalytic substances that ensure the physiological adequacy of metabolism in the body.
The nutritional value- these are consumer properties of products, these are organoleptic properties, the ability to prepare certain products or dishes from them, the ability to break down in the body into separate components that are absorbed by the body.
Food safety - it is the absence of toxic, carcinogenic, mutagenic or other inadmissible effects on the human body.
To characterize water quality and household items hygienists use two indicators:
Sanitary good quality - when there are no signs of microbial or physico-chemical denaturation in the products, the remnants of chemical and poisonous substances, radionuclides or their presence does not exceed the maximum allowable amount (MPE)
Epidemiological safety is the absence or limited contamination of foodstuffs with pathogenic or potentially pathogenic microorganisms.
Microbiological food safety criteria include 4 groups of indicators:
Sanitary-indicative (E. coli, etc.)
Potentially pathogenic microorganisms (staphylococci), bacteria of the genus Proteus, etc.
Pathogenic microorganisms (salmonella)
Indicators of microbiological stability of products (yeast, fungi).
Food products are considered harmless if they do not contain harmful substances or their content does not exceed the established norm.
Based on this information, it can be concluded that chemical composition food and the parapharmacological activity of its components are the most important indicators that can modify the pharmacotoxicological activity of foreign components that enter the human body.
Carbohydrates carry out the removal of metabolic products at the final stage of digestion of food and the synthesis of glucuronic acid in the liver. In this situation, the most important role belongs to dietary fiber, because. the free carboxyl groups contained in them bind metal ions, radionuclides, endo- and exotoxins in cells and remove them from the body in the form of insoluble complexes.
Squirrels play a role in the regulation of xenobiotic biotransformation processes. Therefore, with a protein deficiency, the absorption of salts of heavy metals and radionuclides increases, the synthesis of endogenous proteins and protein structures in the body decreases, the synthesis of enzymes that take part in the processes of xenobiotic metabolism is inhibited. The activity of oxidative enzymes decreases, and therefore the antioxidant system is weakened. Some amino acids react with certain chemicals and form non-toxic complexes.
So, methionine and choline normalize fat metabolism in the liver, so half of the proteins in the diet "should be" proteins of milk, eggs, fish, meat.
Many vitamins perform coenzymatic functions directly in the enzymatic systems of xenobiotic biotransformation, and vitamins A, E, C, b-carotene are involved in the functioning of the antioxidant system.
Polyunsaturated fatty acids are involved in protecting the body from the action of xenobiotics. They increase the process of biotransformation of xenobiotics.
Mineral substances maintain the acid-base status of the body, prevent the accumulation of acidic metabolic products, contribute to the active removal of xenobiotics and their metabolic products from the body.
3. Characterization of functional ingredients.
Healthy nutrition is ensured by the presence of appropriate food products, which must contain various ingredients - proteins, fats, carbohydrates, minerals, vitamins and other biologically active substances.
The development of food production technology has led to the fact that a person began to consume both natural foods and those obtained as a result of their processing.
And the latter carried not only positive components, but also negative ones.
Example: obtaining high-grade flour, obtaining refined vegetable oils etc.
Particular attention is paid to the factor of growing products in an ecologically unfavorable environment, etc.
The development of civilization and the decrease in physical activity caused the growth of "diseases of civilization" (diabetes, allergies, hypertension, obesity, malignant tumors), etc.
All this led to the fact that at the end of the twentieth century. mankind has begun to think more and more about returning to natural food products and developing new ones enriched with biologically active substances.
The place of functional foods in nutrition is defined as intermediate between conventional foods and medical products.
Functional products can be divided into natural - which naturally contain many functional ingredients and artificial - which have received these functions as a result of special technological processing. Functional foods are also characterized by the absence of antinutrients and an increased balance of micronutrients - nutraceuticals.
Natural functional products consist mainly of functional ingredients, while artificial ones are obtained by adding “food ingredients” that are added to the main ones to improve their quality and nutritional value, to give them functional or therapeutic and prophylactic properties.
Food ingredients used in functional product technologies can be divided into three groups:
Nutritional supplements
Biologically active additives
Food improvers and fortifiers.
The ingredients that make up functional products must meet the following requirements:
Have a natural origin
Consumed as normal food;
Do not reduce the nutritional value of food
Be balanced in terms of nutrition
Be healthy.
At the present stage of development of food science and technology, the following main categories of functional ingredients of food products are distinguished:
vitamins
Minerals
Glycosides and isoprenoids
Polyunsaturated fatty acids
Alimentary fiber
Non-digestible oligosaccharides, resistant starches
Amino acids and peptides
Enzymes
Antioxidants
probiotic bacteria
vitamins- low molecular weight organic compounds with high biological activity, are necessary for the body in small quantities. They are not synthesized in the body or are synthesized in small quantities, are found in foods 10-100 mg per 100 g. They take part in metabolism, regulate biochemical and physiological processes - enzymatic catalysis, maintain homeostasis, biochemical support of body functions.
Lack of vitamins - reduces mental and physical capacity for work, increases the tendency to infectious diseases, stress, etc. - this is beriberi (no 1 vitamin) and polyavitaminosis (no several vitamins).
More than 30 vitamins and vitamin-like substances are known, which are divided into water- and fat-soluble.
Water-soluble vitamins (C, PP, gr. B, choline, linoleic acid, etc.) do not accumulate in the body, most of them are part of enzyme systems, performing coenzyme functions.
(Repeat the characteristics, need and content of vitamins from the course of physiology.)
Fat-soluble vitamins - A, E, D and K.
The effectiveness of the biological action of vitamins depends on the balance of the diet in terms of nutritional components - proteins, trace elements, etc. Violation of the ratio between individual vitamins can also be the cause of their poor absorption.
Minerals - necessary for the normal course of the vital processes of the body, ensure the normal course of metabolic and energy processes, maintain osmotic pressure, acid-base balance, etc.
They are found in the body in the form of organic and inorganic compounds and in the ionic state. Most of them are involved in the creation of complexes with biopolymers (proteins, nucleic acids), which act as bioligands, their feature is the presence in the molecules of various functional groups capable of forming coordination bonds with metal ions. Most often these are Fe, Ca, Mg ions, etc.
An important role in the body is played by biocomplexes that contain ions of Cu, Mn, Cr, Al, etc. Each element in the body performs its own special role.
So, Fe 2 - for hematopoiesis and respiration, is part of hemoglobin, myoglobin, cytochrome and other enzymes that provide electron transport through the respiratory chain system. In the human body, 2 - 3 g of iron, 70% of which is included in hemoglobin, 5% - in myoglobin, this hemic iron , and the rest in the iron-protein complex - ferritin.
Phytic compounds of vegetable products interfere with the absorption of iron in the body, therefore the iron of grain products is absorbed only by 40%.
Ca, Mg, H, Zn, I - their role and significance from the course of physiology, repeat)
Glycosides and isoprenoids- physiological activity is shown in certain doses, above which they can be toxic to the body. But some of them play an important role in food production.
So, the taste and aroma of mustard is due to the presence of glucoside sinigrin . In the stones of almonds, apricots, plums, peaches - glucoside amygdalin , in potatoes - solanine .
Vanillin is obtained by enzymatic hydrolysis of glucoside glucovanillin .
Vegetables, fruits, legumes contain isoflavones and saponins - flavonoids.
Flavonoids have antioxidant properties, they exhibit immunostimulatory, radioprotective and antitumor activity, participate in the prevention of the cardiovascular system, metabolic disorders, etc.
Isoprenoids- (terpenes) - these are carbohydrates of the cyclic series, have a bacteriostatic effect, which has been used for embalming since the time of Ancient Egypt. Contained in oranges, hops, cumin, mint, etc.
Polyunsaturated fatty acids - (omega-3 and omega - 6) ingredients of fats, which are esters of glycerol and fatty acids. The most important function of PUFA is its participation in the synthesis of tissue hormones. prostaglandins .
Prostaglandins reduce the secretion of gastric juice, reduce its acidity, regulate the functioning of the kidneys, affect the endocrine glands, and reproductive functions.
In medicine, they are used as a source of PUFAs - sea buckthorn oil, mint, flax, wheat germ oil, daily requirement is 2-6 g.
Functional foods enriched with omega-3 fatty acids are used for cardiovascular diseases, cancer, diabetes, obesity, psoriasis, etc.
Alimentary fiber- a complex of biopolymers that forms the walls of a plant cell - lignin, cellulose, hemicellulose, pectin substances, etc.
Dietary fiber is divided into homogeneous and heterogeneous.
Deficiency of dietary fiber in the diet is a factor in the development of cancer and colon dyskinesia, cholelithiasis, diabetes mellitus, vein thrombosis, etc.
Their most important property is water binding, the most hygroscopic are hemicellulose, pectin; bran fibers have the ability to retain water only on the surface.
In addition, they (dietary fibers) bind and then remove from the body bile acids, from 8 to 50% of heterocyclic amines, which cause tumors in the intestines, adsorb metabolites, toxins, electrolytes, salts of heavy metals and other xenobiotics.
In the colon, up to 50% of dietary fiber is broken down by microorganisms into components and has a therapeutic and prophylactic effect on diseases of the colon. They affect the metabolism of fats and provide prevention of cardiovascular diseases and obesity.
Dietary fiber contributes to the bacterial synthesis of vitamins B 1, B 2, B 6, PP, but their increased use causes a decrease in the absorption of trace elements and B vitamins.
In accordance with the characteristics of the physiological action, they are classified according to the functional effect on:
lipid metabolism- wheat sifting, herbs, grape pomace, pectin, cellulose, lignin;
carbohydrate metabolism- herbs, pectins, b-glucans;
amino acid and protein metabolism glucomannans
exchange minerals- wheat sifting, beets.
Dietary fiber concentrates are obtained from the processing of wheat, rye, oats, soybeans, triticale, corn, and barley.
Based on grain dietary fibers, dietary supplements have been developed containing enzymes, antioxidants and lipotropic factors, which are recommended for various diseases In addition, they perform the regulatory functions of metabolism and the functions of the digestive organs.
Oligosaccharides, which are not absorbed - fructoomegosaccharides, galactoomegosaccharides, isomaltoomegosaccharides - these are mixtures with different degrees of polymerization (3-19 monomers).
They are not hydrolyzed and not absorbed in the upper part of the intestine, and when they enter the large intestine, they act as a substrate for bacteria, incl. bifidobacteria essential for the human intestine.
They are used as additives in various food products - dairy, confectionery, fruit, pates, semi-finished products.
Obtained from soybeans, seedlings, plant cell walls, or by enzymatic hydrolysis. At pH less than 4 under the influence of high temperatures or when long-term storage oligosaccharides are hydrolyzed and lose their properties.
Their low sweetness allows them to be used as fillers, anti-caries sweeteners in the manufacture of chewing gum, yogurt, drinks, etc.
The high water absorption capacity of oligosaccharides allows them to be used as cryogenic additives, as odor carriers.
Oligosaccharides are used, which are not absorbed, as substitutes and imitators of fats, providing them with rheological, organoleptic and physiological properties. They are stable during heat treatment, but since Since they absorb moisture, they should not be used for frying, they are recommended for baking or autoclaving.
Their use as sweeteners is carried out along with intensive sugar substitutes.
Resistant starches– as functional food ingredients recognized at the end of the 20th century. Starches in the body are completely absorbed, partially and persistent, this property depends on the amount of “residual dextrins” that enter into their composition.
The amount of resistant starch contained in products depends on the length of the amylose chain, the ratio of amylose / amylopectin, the size of starch granules, the presence of starch-protein and starch-lipid complexes, heat treatment conditions, storage time of the starch gel, etc.
Resistant starches are an important component of functional foods, and the development of methods for their production is a current trend in food technology.
Amino acids- there are about 200 of them. In the human body, 60, 20 of them are constantly included in the composition of proteins. In plants, almost all amino acids are synthesized, and in the body of humans and animals - only a part, because. Essential amino acids must come from food.
Each essential amino acid performs a specific function in the body, and its absence is expressed by certain disorders.
The absence of valine - the coordination of movements is disturbed, lysine - the number of red blood cells decreases, growth slows down, muscle and bone dystrophy, methionine-atherosclerosis, threonine - growth and body weight retardation, arginine - liver and immune system function, prevention of osteoporosis, lowers cholesterol, glutamine - prevention of gastrointestinal diseases, renewal of the colonic mucosa, wound healing, renewal of the immune system, etc.
Peptides- exhibit immunomodular activity, regulate protein metabolism and glycogen biosynthesis, inhibit fat accumulation and regulate lipid metabolism.
Enzymes- Accelerators of chemical reactions in the body. Life exists thanks to the presence of proteins with enzymatic functions, and the metabolism in each cell is determined by a complete set of enzymes. They are found only in living organisms. Their synthesis and catalytic activity is controlled at the genetic level. In the human body, about 2000 enzymes provide metabolism and energy.
Reception of enzymes with food is caused in case of their deficiency. For the correction of digestion, proteases, amylases, lipases are used.
Pepsin- a proteolytic enzyme secreted by the gastric mucosa, hydrolyzes the internal bonds in the protein molecule, resulting in the formation of oligopeptides of different molecular weights.
trypsin- proteolytic enzyme of the pancreas, provides hydrolysis of proteins with the formation of polypeptides.
Amylase- provide hydrolysis of starch and glycogen, while accumulating - glucose, disaccharides, oligosaccharides.
Lipases- lipid hydrolysis catalysts, used in the absence of fat digestion.
Lactulase- to digest lactose. Due to the lack of this enzyme, up to 20% of the population does not digest whole milk.
As part of dietary supplements, it is used pankryotin - obtained from the pancreas of animals, contains trypsin and amylase.
In dietary supplement "Bromelain" - add an enzyme obtained from the leaves of pineapple and other tropical plants, it improves the breakdown of food proteins, has an anti-inflammatory effect. More than 30 types of enzymes are obtained from the human placenta, which are used in medicine.
The drug "Panziprom" contains extracts of the mucous membrane of the stomach and bile, pancreatin, pepsin, trypsin, etc. and is used for indigestion.
The drug "Wobenzym" is used for the prevention and treatment of arthritis, the immune system, thrombophlebitis, etc.
For the use of enzymes in dietary supplements, special methods are being developed for their encapsulation in the form of liposomes on lignin and dietary fibers.
Antioxidants- These are natural multifunctional compounds that take part in the metabolism, synthesis and digestion of biologically active metabolites, capable of themselves preventing the oxidation of active chemicals in the body. Bioantioxidants are present in the human body, which reduce the effect of free radical oxidation on most metabolic processes, enhancing enzymatic oxidation.
Antioxidants are divided into fat and water soluble.
The use of antioxidants as a way to increase the body's resistance to physical and chemical environmental factors has shown the feasibility of their use to reduce pollution of the body's inner world by harmful agents and increase its resistance to harmful effects (show the table).
Fat-soluble antioxidants - vitamins (tocopherol, retinol).
Probiotics- These are living microorganisms that improve human health by creating the balance of microflora in the large intestine necessary for normal physiology.
More than 50 genera of bacteria, which are represented by hundreds of species, live in the large intestine. They ferment food substances that are not digested in the upper intestines. Violation of the normal activity of the intestine causes a number of diseases.
The positive role of the intestinal microflora is that the development of pathogenic bacteria is prevented, the immune system is stimulated, and vitamins are synthesized. the negative effect of the intestinal microflora causes putrefactive processes, forms toxic and carcinogenic compounds that cause inflammation in the gastrointestinal tract, intestinal disorders, liver disease, and cancer.
The intestinal microflora is quite stable over time, but sometimes factors arise that seriously affect the course of fermentation, as well as the number and activity of microorganisms in the large intestine. The most important factor is nutrition, which affects the microflora. Therefore, to correct the intestinal microflora, special substances are taken with food - probiotics.
Probiotics are believed to have a positive effect on health by stimulating the growth of beneficial bacteria in the colon. These include:
Substances that are not hydrolyzed and not absorbed in the upper part of the gastrointestinal tract;
Acting as a substrate for beneficial bacteria;
Having the ability to change the balance of intestinal microflora in the direction necessary for the body;
The ability of probiotics is shown by individual proteins (glycopeptides, lactoglobulins), vitamins and their derivatives.
Most of the prebiotics are carbohydrate in nature - fructooligosaccharides, xylooligosaccharides, isomaltooligosaccharides, raffinose, dietary fiber, heteroglucans, resistant starches, etc.
They are obtained from natural sources or by synthesis using enzymes.
In the literature, the concept is used "promoter". These are substances that stimulate the growth of intestinal microflora in conditions of poor substrates.
The term "synbiotic" is also used - therapeutic and prophylactic products and preparations containing complexes of probiotics and prebiotics.
lactobacilli – required component about biotic products and preparations, they carry out the synthesis of B and K vitamins, essential amino acids, reduce cholesterol in the blood, etc.
bifidobacteria - bacteria of the large intestine, do not form spores, maintain a normal balance of intestinal microflora, reduce the concentration of ammonia and amines in the blood, they have antitumor activity, immunomodulatory effects, participate in the restoration of normal microflora after exposure to antibiotics. Fermentation of dairy products with bifidobacteria has a positive effect on those who have dairy intolerance.
| Functional Ingredients of Kharchovy Produktіv of the Organic Taste of the Plant | ||
| Product | Bioactive component | Physiological activity |
| riba | Fatty acids | Decreased risk of cardiovascular disease, improved mental and visual functions |
| M'yaso and m'yasnі virobi | ||
| Gelatin | collagen hydrolyzate | Improvement of symptoms associated with osteoarthritis |
| Milk, dairy products | Conjugated linoleic acid | Lowering the risk of any type of cancer |
| Lactobacteria | Improving the activity of the intestinal tract | |
| eggs | Zeaxanthin | Support for a healthy dawn |
| Soybeans, soybeans | Soy protein | Reduce the risk of heart disease |
| Saponini | Decreased level of LDL-cholesterol; anticarcinogenic activity | |
| Isoflavoni - daidzein, genistain | Relief of menopausal symptoms | |
| Stanolovy ether | ||
| Oats | beta glucan | Decreased risk of heart disease |
| Llyane nasinnya, oliya | Lignan | Anti-carcinogenic; lower risk of heart disease |
| Cross-flowered vegetables (cabbage, cauliflower, cauliflower, kohlrabi, brussels, broccoli) | Indoli, glucosinolates | Anticarcinogenic |
| Alіlmethyltrisulfide, dithiolthioni | Lowering the level of LDL-cholesterol; boosting the immune system | |
| Sulforaphane | Anticarcinogenic; activation of detoxification enzymes | |
| Tomati (ketchup, toscho sauce) | Lycopene | Lower risk of prostate cancer |
| Cowberry sik | Tanini (proanthocyanidins) | Reduced risk of infection of the sichovovidny canal |
| Citrus | Monoterpenes (limonene) | Anticarcinogenic |
| Carotenoids (zeaxanthin) | Support for visual functions | |
| Phenoli | Reduced risk of degenerative ailments, sickness of the heart and eyes | |
| Flavonoids | Zvyazuvannya free radicals; anticarcinogenic | |
| Allilovі ovochi (chasnik, tsibula) | Dialylovy sulfide, alicin | Decrease in the level of LDL-cholesterin; zmіtsnennya imunnoї system; anti-carcinogenic (cancer of the duct, rectum); antihypertensive |
| Artichoke | Silimarin, fructoolhygosaccharides | Decrease in blood cholesterol levels |
| green tea | Catechins | Anticarcinogenic |
| Grape sik, red wine | Phytoalexini (transresveratrol) | Anticarcinogenic; decreased platelet aggregation |
Lecture 3 and 4
Topic: "Nutritional supplements"
1. The current state of the issue of the use of food additives.
2. Classification of food additives.
3. Food additives and their purpose.
4. Characteristics of the properties of food additives.
Consistency improvers.
Surfactants.
Technological additives.
Process improvers.
Food colorings.
Flavorings and flavor enhancers.
Sugar substitutes and sweeteners.
food preservatives.
Complex nutritional supplements.
In accordance with the modern classification, all food products can be divided into three large groups (Fig. 1).
Rice. 1. Food classification
Mass consumption products developed according to traditional technology and intended for nutrition of the main groups of the population.
Functional food products may be otherwise referred to as products healthy eating, positive nutrition products, physiologically significant food products. These include mass consumption products that look like traditional food and are intended to be eaten as part of a normal diet, but, unlike mass consumption products, contain functional ingredients that have a positive effect on individual functions of the body or the body as a whole.
The main distinguishing features of functional foods are:
The nutritional value;
Taste qualities;
Physiological effect on the body.
These requirements should apply to the product as a whole, and not to individual ingredients that make up its composition.
Not only fortified foods can be functional, but also any natural foods that are good for health, such as carrots, cabbage, onions, parsley, apples and much more.
Therefore, the following groups of products are functional (Fig. 1):
- natural food products that naturally contain a large amount of a functional ingredient , For example, oat bran, rich in fiber, fish oil as a source of polyunsaturated fatty acids, citrus fruits containing a large amount of vitamin C, meat as one of the main sources of B vitamins, direct-pressed juices obtained from fruit or vegetable raw materials by mechanical processing;
- traditional food products, in which the amount of unhealthy components is reduced;
The latter components include cholesterol, animal fats with a high content of saturated fatty acids, low molecular weight carbohydrates such as sucrose, sodium, etc. The technology for the production of this group of functional products is to extract or destroy harmful components: the extraction of cholesterol from egg white using CO 2 -extraction, destruction of cereal phytate, which binds and impedes the absorption of calcium, zinc and iron, treatment with the enzyme phytase.
Food products additionally enriched with functional ingredients using various technological methods, for example, bran bread, calcium-fortified fruit purees, vitamin-fortified juices and drinks, bifidokefir, drinks or candies with antioxidants, juices with echiniacea.
Functional products must meet the following requirements:
Be natural;
Have the appearance of ordinary food, that is, not produced in dosage forms such as tablets, capsules, powders;
To be consumed orally, that is, as ordinary food;
Be beneficial for nutrition and health, while the beneficial qualities must be scientifically justified, and daily doses must be approved by experts;
Be safe in terms of a balanced diet;
Do not reduce the nutritional value of foods;
Have established values of physical and chemical parameters and accurate methods for their determination.
Functional products are intended:
To compensate for the deficiency of biologically active components in the body;
Maintaining the normal functional activity of organs and systems;
Reducing risk factors for a disease, such as normalizing cholesterol levels;
Maintaining beneficial microflora in the human body, maintaining the normal functioning of the gastrointestinal tract.
Functional foods should be separated from medical foods, examples of which are dietary, therapeutic, specialized foods, the purpose of which is indicated below.
Diet foods designed for people suffering from certain diseases. Dietary products should prevent the exacerbation of these diseases, help mobilize the body's defenses. Depending on the type of disease diet foods may additionally contain protective food components or, conversely, be cleared of nutrients that contribute to the course of the disease. For example, diabetes mellitus and obesity require a reduction in the content of easily digestible sugars in foods, with liver disease, cardiovascular pathology, it is recommended to consume foods with a low content of table salt.
Specialized food characterized by a narrow focus on the correction of any body functions. For example, for the optimal implementation of the metabolic processes of the body, athletes need food products with a high content of B vitamins (B 1, B 2, B 6, nicotinic and pantothenic acids), as well as vitamins C and E, which play an important role in redox processes. in the body. The needs of the cosmonauts' organisms are satisfied thanks to diets additionally enriched, first of all, with vitamins, essential amino acids, fiber, macroelements Ca, K, Mg.
Products for medical and preventive purposes intended for persons exposed to adverse factors of the working environment or used in therapeutic practice. Therapeutic and prophylactic food products contain components that compensate for the deficiency of biologically active substances, improve mainly the functions of the affected organs and systems, neutralize harmful substances, and contribute to their rapid removal from the body.
Therapeutic products can be:
Based on well-known general purpose products with the introduction of one or more components into their formulation that give direction to the product, or with the replacement of part of the product with other components; in this case, the product produced according to the state standard is taken as a basis, then the orientation of the product and the amount of functional additives introduced are determined;
New products without taking into account the basis of recipes and technologies of existing food products. In this case, the modeling of the product formulation with the specified therapeutic and prophylactic properties is carried out. When developing a recipe, the amount of enriching additive will be a constant value, and the selection of other components is carried out taking into account the properties of the additive and the organoleptic characteristics of the product.
Fortified foods- products in which certain ingredients are added or substituted. This group of products differs from the functional ones in that the amount of the functional ingredient is below the level of physiologically significant concentrations.
Thus, functional foods are a special group that does not belong to the category of medicines and medicinal foods, although they are used to improve the functioning of body systems and improve the quality of human health.
Therefore, they occupy a middle position between conventional products made according to traditional technology and therapeutic food products (Fig. 2).
Every day, almost every person on the globe uses with food at least one of the most popular food additives.
These are food additives such as salt, sugar, pepper, citric acid.
In the modern world, it is no longer possible to do without nutritional supplements.
Let's ask ourselves a question: What are nutritional supplements?
Definition of food additives
As defined by the World Health Organization nutritional supplements are naturally occurring compounds and chemicals that are not normally eaten per se, but are deliberately introduced into foods in limited quantities.
In different countries, about 500 food additives are used in food production.
Additives regulate the moisture content of products, grind and loosen, emulsify and compact, bleach and glaze, oxidize, cool and preserve, etc.
For classification of additives numbering system was developed.
The European Commission for Food Additives labels a chemical compound with the letter "E". Each additive is assigned a three or four digit number.
Classification of food additives
Classification according to the purpose according to the proposed system of digital codification of food additives as follows:
E 100 - E 182 - Dyes, i.e. color enhancers or restorers;
E 200 - E299 - Preservatives, which increase the shelf life, sterilize and protect the product from bacteria;
E300 - E399 - Antioxidants designed to contain the oxidation process;
E400 - E499 - Stabilizers that retain the consistency of the product;
E500 - E599 - Emulsifiers;
E600 - E699 - Flavor and aroma enhancers;
E900 - E999 - Anti-flamings, so called anti-foaming substances;
E1000 and above - Glazing agents, sweeteners juices and various confectionery products.
Since there are a lot of food additives, it makes no sense to describe in detail all the existing ones. Firstly, there are many of them, and secondly, only the most popular ones are used in production.
This is E251 - sodium nitrate and E252 - potassium nitrate. Without these additives, it is impossible to imagine sausages.
In the process of processing, minced sausage loses its pale pink color, turning into a gray-brown mass. Then nitrates and nitrites are used, and now from the window it is already “looking” at us boiled sausage fresh veal color.
Nitro additives contained not only in sausages, but also in smoked fish, sprats, canned herring. They are also added to hard cheeses to prevent swelling.
