Dispersion obtaining food vitamin-containing concentrates

The objective of the study is to develop a technology for obtaining food vitamin-containing concentrates from natural raw materials using the high-frequency dispersion method. Tasks: to develop extraction conditions for obtaining a vitamin-containing concentrate based on sea buckthorn with maximum efficiency; to conduct an organoleptic and physicochemical analysis of the obtained sea buckthorn concentrate; to study the shelf life of the obtained concentrates; to determine the content of heavy metals in the sea buckthorn concentrate to confirm the environmental safety of the obtained product and the purity of the experiment. The objects of the study are technologies for producing food concentrates from natural plant materials. The developed technology was tested on the fruits of sea buckthorn (Hippophae rhamnoides L.), collected in the territory of the Republic of North Ossetia - Alania. The optimal extraction conditions for obtaining a vitamin-containing concentrate are presented, comparative results of the analysis of the vitamin composition of concentrates obtained using traditional technology and a concentrate prepared using the developed technology are given. Comparison of the results of the yield of products using the classical and proposed technologies for the production of sea buckthorn concentrates confirms the effectiveness of high-frequency dispersion in the process of obtaining food vitamin-containing concentrates. The proposed technology has an increased yield compared to classical ones by an average of 2 times. The developed technology for processing raw materials is a promising innovative approach to increasing the content of vitamins and preserving the beneficial properties of a natural product, since among the existing production technologies there is no method for extracting nutrients by dispersion using ultrasonic treatment in an organic medium. The shelf life of the concentrate was studied. To confirm the environmental safety of the product and the purity of the experiment, the content of heavy metals in the sea buckthorn concentrate was determined. According to the results of organoleptic analysis carried out in accordance with GOST ISO 6658-2016, the obtained sea buckthorn concentrate retains its main organoleptic characteristics, which increases its potential for use in the food industry. It is shown that the proposed technology allows solving the problem of import substitution and obtaining high-quality products using natural raw materials.