Info: Zenodo’s user support line is staffed on regular business days between Dec 23 and Jan 5. Response times may be slightly longer than normal.

Published October 3, 2022 | Version v1
Journal article Open

Research of medical and biological indicators of eggplant powder

Creators

  • 1. Kherson State Agrarian and Economic University
  • 2. Kyiv National University of Culture and Arts
  • 3. National University of Life and Environmental Sciences of Ukraine
  • 4. State University of Trade and Economics

Description

The aim of the work is to study the medical and biological properties of eggplant powders. Eggplant food powder is a raw material, an important characteristic of which is its chemical composition, in particular dietary fibers (pectin and fiber). Eggplant powders obtained by infrared drying of raw materials with subsequent grinding to 0.41/0.43 mm were used for the research. The low degree of esterification gives the powders increased sorption and detoxification properties for a number of heavy metal cations. It has been established that the ability of eggplant powder to bind heavy metals reaches 40‒50 %, a detoxification effect occurs, exogenous and endogenous poisons are adsorbed, and the putrefactive intestinal microflora decreases. It was established that the binding effect is influenced by the amount of protopectin and the pH of the medium, which is determined by the content of organic acids in eggplant powders. The obtained results confirm the complex-forming ability of the powders. Adding eggplant powder to the diet of rats reduces cholesterol by an average of 12 %. 10 % content of eggplant powder in the diet reduces the content of lipoproteins in the blood (up to 3.2 %), cholesterol (up to 1.9 %). Medical and biological studies establish the positive effect of raw materials on the animal body and determine the expediency of using a functional ingredient. In general, eggplant powder can be used as an effective supplement to reduce cholesterol and lipoproteins, which does not affect the main physiological systems of the body.  The prospect of further research is an in-depth study of the chemical composition of raw materials, the development of recipes for dishes using eggplant powders.

Files

Research of medical and biological indicators of eggplant powder_zenodo.pdf

Files (862.4 kB)

Additional details

References

  • Burgain, J., Petit, J., Scher, J., Rasch, R., Bhandari, B., Gaiani, C. (2017). Surface chemistry and microscopy of food powders. Progress in Surface Science, 92 (4), 409–429. doi: https://doi.org/10.1016/j.progsurf.2017.07.002
  • Dag, D., Singh, R. K., Kong, F. (2020). Developments in Radio Frequency Pasteurization of Food Powders. Food Reviews International, 38 (6), 1197–1214. doi: https://doi.org/10.1080/87559129.2020.1775641
  • Dzyundzya, O., Burak, V., Averchev, A., Novikova, N., Ryapolova, I., Antonenko, A. et. al. (2018). Obtaining the powder-like raw materials with the further research into properties of eggplant powders. Eastern-European Journal of Enterprise Technologies, 5 (11 (95)), 14–20. doi: https://doi.org/10.15587/1729-4061.2018.143407
  • Fitzpatrick, J. J., van Lauwe, A., Coursol, M., O'Brien, A., Fitzpatrick, K. L., Ji, J., Miao, S. (2016). Investigation of the rehydration behaviour of food powders by comparing the behaviour of twelve powders with different properties. Powder Technology, 297, 340–348. doi: https://doi.org/10.1016/j.powtec.2016.04.036
  • Kostenko, E. E., Butenko, E. N., Bondarenko, M. A. (2020). Investigation into complexation of Pb(II), Hg(II) and Cd(II) with ethyl maltol by complexometric indicator method. Voprosy Khimii i Khimicheskoi Tekhnologii, 5, 30–35. doi: https://doi.org/10.32434/0321-4095-2020-132-5-30-35
  • Kublìnskaya, I. A., Kravchenko, M. F., Lesiyshina, J. O. (2018). Vitamin activity of Flammulina velutipes powder. Young Scientist, 7, 173–177. Available at: http://molodyvcheny.in.ua/files/journal/2018/7/38.pdf
  • Mitchell, W. R., Forny, L., Althaus, T., Dopfer, D., Niederreiter, G., Palzer, S. (2017). Compaction of food powders: The influence of material properties and process parameters on product structure, strength, and dissolution. Chemical Engineering Science, 167, 29–41. doi: https://doi.org/10.1016/j.ces.2017.03.056
  • Martins, A. N. A., Pasquali, M. A. de B., Schnorr, C. E., Martins, J. J. A., de Araújo, G. T., Rocha, A. P. T. (2019). Development and characterization of blends formulated with banana peel and banana pulp for the production of blends powders rich in antioxidant properties. Journal of Food Science and Technology, 56 (12), 5289–5297. doi: https://doi.org/10.1007/s13197-019-03999-w
  • Pogozhikh, M., Pavliuk, I., Borysova, A., Dyakov, A., Zatula, A. (2016). Usage of microscopic method to analyze dispersion of food powders. Prohresyvni tekhnika ta tekhnolohiyi kharchovykh vyrobnytstv restorannoho hospodarstva i torhivli, 2 (24), 352–360. Available at: http://elib.hduht.edu.ua/handle/123456789/1190
  • Petrova, Zh., Snezhkin, Yu. (2018). Complexing Properties of Functional Powders. Yaderna ta radiatsiyna bezpeka, 2 (78), 59–64. doi: https://doi.org/10.32918/nrs.2018.2(78).10
  • Rifna, E. J., Singh, S. K., Chakraborty, S., Dwivedi, M. (2019). Effect of thermal and non-thermal techniques for microbial safety in food powder: Recent advances. Food Research International, 126, 108654. doi: https://doi.org/10.1016/j.foodres.2019.108654
  • Son, Y.-J., Lee, J.-C., Hwang, I.-K., Nho, C. W., Kim, S.-H. (2019). Physicochemical properties of mealworm (Tenebrio molitor) powders manufactured by different industrial processes. LWT, 116, 108514. doi: https://doi.org/10.1016/j.lwt.2019.108514
  • Snegkin, Υ., Petrova, Ζ., Pazyuk, V., Dub, V. (2016). Creating new thermotehnologi obtaining quality folate containing functional powders. Prohresyvni tekhnika ta tekhnolohiyi kharchovykh vyrobnytstv restorannoho hospodarstva i torhivli, 1 (23), 80–89. Available at: https://repo.btu.kharkov.ua//handle/123456789/1101
  • Vos, B., Crowley, S. V., O'Sullivan, J., Evans-Hurson, R., McSweeney, S., Krüse, J. et. al. (2016). New insights into the mechanism of rehydration of milk protein concentrate powders determined by Broadband Acoustic Resonance Dissolution Spectroscopy (BARDS). Food Hydrocolloids, 61, 933–945. doi: https://doi.org/10.1016/j.foodhyd.2016.04.031