Biotechnological modification of dried plant raw materials – an innovative method of obtaining natural food ingredients

Purpose. Study of the possibility of using dried red rowan berries, that have undergone biotechnological manipulations as a functional component in the development of food product recipes. Materials and Methods. The chemical composition of dried red rowan was studied using extraction, chromatography and spectrophotometry. Membrane separation (UPM-10, UPM-200 membranes) after enzymatic treatment and vacuum concentration were used to isolate and fractionate biologically active substances (vitamin C, phenolic compounds, carotenoids). The effectiveness of the membranes was assessed by analyzing the fractions. The quality of the syrup was assessed according to GOST 28499-2014, including organoleptic and physicochemical assessment. Results. Enzyme systems containing enzymes of pectolytic, cellulolytic, hemicellulolytic, amylolytic and proteolytic action were selected based on the biochemical composition of red rowan. The optimal composition of enzymatic complexes required for hydrolysis of plant materials for the purpose of maximum extraction of biologically valuable components was selected. The use of an enzyme complex is most promising in relation to obtaining rowan extracts with an increased content of biologically valuable components – carotenoids, vitamin C and phenolic compounds. The formation of a syrupy form began to occur at a content of soluble dry substances at the level of 67-69% during the concentration process, this indicator reached 73.0% upon completion of the process. The fermentolysate was concentrated 15 times. A study of the effect of different types of membranes on the yield of biologically active substances after fractionation showed that the fraction of vitamin C and phenolic compounds on the UPM-10 membrane is concentrated by 11 and 20%, respectively, and the fraction of carotenoids on the UPM-200 membrane is concentrated by 38%. Conclusion. This ingredient (syrup) can be recommended as a functional component in the development of food product recipes. The use of membrane processes will make it possible to obtain various fractions of biologically active substances, which can be used as individual components in the enrichment of natural products.