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PROTECTIVE-STIMULATING PROPERTIES OF CHITOSAN IN THE VEGETATION AND STORING TOMATOES

100%

Kiprushkina E. I. , Shestopalova I. A. , Pekhotina A. M. , Kuprina E. E. , Nikitina O. V.

Progress on Chemistry and Application of Chitin and its Derivatives

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2017

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tom 22

77-81

EN

Data for using natural chitosan for plant-induced resistance to diseases and physiological stresses are presented. Provision on the possibility of combining resistance inducer properties not only to diseases, but also to physiological stresses, is postulated. It is shown that treatment of tomatoes and tomato seeds with chitosan leads to both increased resistance and increased reproductive abilities of tomato plants. The biogenic elicitor chitosan, based on a "Agrohit" ("АгроХит") preparation, induces the resistance of tomatoes to Phytophtora infestan and Alternaria solani. The plants grown from seeds processed by chitosan exhibit less damage from pathogens during the vegetation period. The action of the elicitor influenced a change in terpenoid biogenesis (formation of a phytoalexinari chitin). Beside protection functions, this preparation has stimulating activity and can be used to achieve higher yields of tomatoes, which are tolerant to stress conditions. The use of elicitors for plant-induced resistance provides ecological safety and an economically significant improvement of the parameters of plant produce and storage.

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FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF MEAT-AND-VEGETABLE EMULSIONS WITH THE ADDITION OF CHITOSAN DERIVATIVES

86%

Shestopalova I. A. , Kolodyaznaya V. S. , Kiprushkina E. I. , Kuprina E. E. , Petrova V. A. , Rogozina E. A. , Danko V. O.

Progress on Chemistry and Application of Chitin and its Derivatives

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2018

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tom 23

170 - 178

EN

This article provides data on the analysis of the properties of chitosan derivatives as a functional ingredient used in food technologies as a structure-forming agent, immunomodulator, enterosorbent of xantobiotics, anti-sclerotic and anti-arthritic factor, and as a regulator of the acidity of gastric juice. The expediency of the use of N-methylallyl-chitosan (chitosan derivative) as a substance that improves the functional-technological (moisture and fat-retaining power) and rheological properties of meat-and-vegetable emulsions is shown. The modes of micronising the emulsion depending on the chitosan derivative mass concentration, the speed of rotation of the knives of the microniser and the processing time were studied. Dependences on the change of moisture and fat-retaining power (MRP, FRP) and effective viscosity (η) on the above-mentioned parameters were investigated. The parameters of micronising were validated: the speed of rotation of the knives (υ) was 2500 rpm, the processing time (τ) was 60 s, υ was 3000 rpm, and τ was 50 s; also, the mass fraction of chitosan derivatives was 0.06%, which ensures the production of meat-and-vegetable emulsions of high quality.

3

DYNAMICS OF PHYSIOLOGICAL AND BIOCHEMICAL PROCESSES IN AVOCADO FRUIT TREATED WITH PREPARATIONS DURING STORAGE

72%

Kolodyaznaya V. S. , Burova T. E. , Kiprushkina E. I. , Shestopalova I. A. , Broyko Y. V. , Filippov V. I. , Klementiev D. A. , Kostyuk V. A.

Progress on Chemistry and Application of Chitin and its Derivatives

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2020

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tom 25

111 - 123

EN

This article presents data on the effect of processing avocado fruit on the dynamics of physiological and biochemical processes during low-temperature storage. The aim was to explore the effect of processing Fuerte avocado fruit with ‘Agrokhit’, ‘KHAN-8’ and ‘Extrasol-90’ preparations on the dynamics of physiological and biochemical processes during storage. The effectiveness of the preparations on the change in physiological and biochemical processes during storage of avocado fruit was evaluated by the release of carbon dioxide during their respiration, by the activity of terminal oxidases and the hydrolysis of pectin substances. The respiration rate, the activity of terminal oxidases – catalase, peroxidase, phenol oxidase, tyrosinase – and the kinetics of the hydrolysis of protopectin and pectin depended on the type of preparation and the duration of storage. Processing avocado fruit with the examined preparations did not violate metabolism, which was regulated by change in the activity of terminal oxidases of the plant cells, a reduced respiration rate and the rate of hydrolysis of protopectin and pectin. As a result, there was an increase in the storage period and fruit ripening. To slow down the physiological and biochemical processes – to increase the duration of ripening and storage of avocado fruit – it is recommended that they be treated with chitin derivatives Agrokhit and KHAN-8.

4

RESEARCH OF THE INFLUENCE OF CHITIN-CONTAINING FOOD ADDITIVES ON THE RHEOLOGICAL PROPERTIES AND BIOLOGICAL VALUE OF MINCED FISH

72%

Kuprina E. E. , Kiprushkina E. I. , Shestopalova I. A. , Yakkola A. N. , Manuylov A. N. , Odegova N. V. , Shcherbakova E. E. , Mushits A. I.

Progress on Chemistry and Application of Chitin and its Derivatives

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2018

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tom 23

114 - 119

EN

The problem of the deficiency of dietary fibre and mineral substances in the diet of modern man is well known. This problem is proposed to be solved by making a food product - fishballs - based on a combination of minced fish meat from pollock and salmon belly, containing the biologically active chitin mineral food supplement "Hizitel". Dietary supplementation is derived from the waste of processing shrimp shells. The influence of chitin-mineral nutritional supplement on the rheological properties of minced fish and the biological value of products based on it has been studied. The optimum modes of mixing minced fish compositions were identified and the nutritional and biological value of the functional foods developed were defined.