TECHNOLOGICAL FACTORS IMPACT ON THE COLOR OF PLANT RAW MATERIAL
Journal Title: Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі - Year 2017, Vol 2, Issue
Abstract
The aim of the work is to analyze the literature data concerning the influence of various technological factors on the color of plant raw materials during processing. The general characteristic of natural dyes – chlorophylls, carotenoids and substances of phenolic nature is given. It is established that the structure of chlorophyll a and chlorophyll b are the derivatives of pyrrole. The molecules of chlorophylls have a common structure – hydrophilic porphyrin ring with Mg2+ ion in the center, which coordinates with nitrogen atoms, and lipophilic residue of high molecular unsaturated phytol alcohol. Functional analysis revealed the presence of methyl group in chlorophyll a, and aldehyde group – in chlorophyll b. Carotenoids, from the chemical point of view, are polyenes with a longC5-isoprene fragments. The carotenoid complex of each plant species is a mixture of basic carotenoids, including isomers and their derivatives in various ratios. All natural flavonoids are O-heterocyclic compounds, the structural basis of which is the tricyclic molecule of flavone or flavanum. The characteristic features of phenolic compounds are light oxidation with the formation of high-reactive intermediate products of f semiquinone radicals or ortho-benzoquinone type; the ability to interact with proteins due to the formation of hydrogen bonds, as well as the propensity to complex formation with metal ions. Taking into account the main carbohydrate skeleton, phenolic compounds can be divided into the following groups: the simplest phenolic compounds (compounds of C6 – series); compounds of C6-C1 – series (hydroxybenzoic acids and their derivatives); compounds of C6-C3 – series (phenylpropanoids – hydroxy acids and their derivatives, oxycumarines); flavonoids (compounds of C6-C3-C6 – series). The review of literature data concerning the influence of such technological factors as light, pH, high temperatures, active oxygen of air, the presence of metal ions on the color of plant raw materials is presented in the article. As a result, chemical composition of the pigment complex, discoloration, change in the natural color, the appearance of unusual raw material shades irreversibly change. The degree of these changes depends on the composition of the pigment complex, the overall chemical composition of fruits and vegetables, and on technological treatment regimes. Changes in the color of plant pigments under different conditions are analyzed. The conclusion is made about the expediency of taking into account the above data during the selection of optimal parameters of the technological process of processing plant raw materials.
Authors and Affiliations
Антоніна Дубініна, Тетяна Щербакова, Юрій Хацкевич, Світлана Ленерт, Аліна Борисова
Keywords
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- EP ID EP248124
- DOI 10.5281/zenodo.1108648
- Views 105
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