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CNAA / Theses / 2021 / June /

Obtaining and stabilizing dyes, antioxidants and preservatives of plant origin for functional foods, dissertation of PhD habilitatus of engineering sciences


Author: Ghendov-Moșanu Aliona
Degree:doctor habilitat of engineering
Speciality: 05.18.03 - Technology of storage and processing of vegetable products
Year:2021
Scientific consultant: Rodica Sturza
doctor habilitat, professor, Technical University of Moldova
Institution: Technical University of Moldova

Status

The thesis was presented on the 3 June, 2021
Approved by NCAA on the 30 July, 2021

Abstract

Adobe PDF document – 3.09 Mb / in romanian
Adobe PDF document – 2.70 Mb / in english

Thesis

CZU 664:(667.27+678.048):613.2(043.2)

Adobe PDF document 12.50 Mb / in romanian
72 pages

Keywords

extracts, vegetable powders, biologically active compounds, dyes, antioxidants, preservatives, functional foods, quality

Summary

Ghendov-Moșanu Aliona: Obtaining and stabilizing dyes, antioxidants and preservatives of plant origin for functional foods, dissertation of PhD habilitatus of engineering sciences, Chisinau, 2021. Thesis structure: The thesis consists of an introduction, 7 chapters, general conclusions and recommendations, bibliography - 488 sources, 9 annexes, 212 pages of the main text, 99 figures, 69 tables. The results are published in 72 scientific articles. Keywords: extracts, vegetable powders, biologically active compounds, dyes, antioxidants, preservatives, functional foods, quality. The purpose of the work: Establishing the theoretical and practical principles of obtaining and stabilizing dyes, antioxidants and preservatives of natural origin by elucidating chemical, physico-chemical and biochemical transformations that take place under conditions of extraction, storage and addition of plant matter in food, with the formulation of technology of some functional foods. Objectives: Determination of the optimal hydromodule for the extraction of the BAC complex and application of empirical mathematical models to describe the kinetics of the extraction process; the influence of conventional extraction conditions, of different “green extractions” techniques and heat treatments on the yield of BAC from berries and grape marc, of antioxidant activity and chromatic parameters; the influence of pH and the effect of metal ions present in food on the color stabilization of extracts and their antioxidant activity; determination of the microbiostatic activity of the vegetal matter, of the bioavailability BAC in vitro; elaboration of functional food manufacturing technologies, determination of quality and food safety indicators, of chromatic parameters and antioxidant activity and their evolution during storage. Scientific novelty and originality: For the first time, all stages of obtaining and stabilizing BAC from berries and grape marc with the use of secondary metabolites of plant matter with coloring, antioxidant and antimicrobial properties were examined in order to replace synthetic dyes, antioxidants and preservatives in the formulation of functional foods. Main results: The optimal hydromodule for the extraction of the water-soluble complex from berries and grape marc was determined, which ensures the obtaining of an important BAC content and an optimal solvent consumption; the influence of conventional extraction conditions, various “green extractions” techniques and heat treatments on the water-soluble and fat-soluble BAC yield of berries and grape marc, antioxidant activity and CIELab chromatic parameters was elucidated; the influence of pH and the effect of metal ions present in food on the color stabilization of extracts and antioxidant activity has been demonstrated; the microbiostatic activity of the vegetal matter on the pathogenic microorganisms was determined; the bioavailability of carotenoids was determined in vitro; technologies for the manufacture of functional foods have been developed with the determination of quality indicators, chromatic parameters, in vitro antioxidant activity and their evolution during storage. Theoretical significance: For the first time, the methodology for determining the optimal hydromodule for the extraction of the water-soluble complex in solid-liquid system was elaborated; for the first time various Informatics methods such as analysis of mutual information and sensitivity, canonical correlation, mathematical models as cubic spleen function and fuzzy sets were applied to determine the influence of extraction conditions and technological parameters on the yield of BAC, quality, food safety and on biological value of functional foods. Applicative value: Processes for obtaining and stabilizing the color of plant extracts were proposed and performed; technologies for manufacturing functional foods, including flour, sugar, dairy products. 8 patents have been obtained. Implementation of scientific results: The research results were implemented at “Rose Line” LTD and at “Ungar” LTD. Certain chapters of the thesis are included in the curricula for the training of specialists in bachelor's and master's degree programs: Food Technology, Technology and Management in Public Catering, Food and Nutrition, Food Quality and Safety, Restaurant Management and Catering Services and Oenology, Wine Tourism and Wine Markets.