Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 от 04.09.2013
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ISSN:2310-1164

September 2019 (published: 24.09.2019)

Number 3(41)

Home > Issue > The effect of the sulforaphane aqueous extract on the quality indicators of the fermented product

UDC 663.885

The effect of the sulforaphane aqueous extract on the quality indicators of the fermented product

Belyakova T.N., Zabodalova L.A.,

The possibility of using plant raw materials with oncoprotective properties in the production of fermented milk-based beverage was investigated. The turnip root (Brassica rapa L) was chosen as the carrier component of oncoprotective properties. A research on the determination of glucoraphanin, the precursor of sulforaphane, in different varieties of turnips was carried out. The method is based on hydrolysis of non-fat-free air-dried raw materials with concentrated alkali to form sulfides, treatment of the hydrolysate with concentrated hydrochloric acid to produce hydrogen sulfide, and its subsequent distillation with water vapor in a flask with an absorber. An aqueous extract of sulforaphane from a turnip of Petrovskaya-1 variety was obtained, as it is the most accessible in the North-West region and has a high content of glucoraphanin. Its influence on the process of fermentation of milk and quality indicators of the finished product when introduced in various doses was investigated. It was established that the content of sulforaphane in 1 g of dry turnip biomass is (35.2 ± 0.4) mg; in 1 cm3 of extract – (0.83 ± 0.03) mg. The introduction of sulforaphane extract into milk results in a decrease in the viscosity of the product, but increases its thixotropic properties. The difference in organoleptic characteristics is due to the nature of the component being introduced and is manifested in the presence of a slight aftertaste.Adding extract in the amount of 17.5% allows to provide the therapeutic dose of sulforaphane with a portion of the product (200 ml), the product with the minimum dosage (3.5%) can be used for prophylactic purposes.
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Keywords: biotechnology, glucoraphanin, sulforaphane extract, fermented drink, quality indicators

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