Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 57542 10.21603/2074-9414-2023-1-2411 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Sonochemical Microstructuring of Sodium Alginate to Increase its Effectiveness in Bakery Сонохимическое микроструктурирование альгината натрия для повышения его эффективности в технологии хлебобулочных изделий https://orcid.org/0000-0003-4981-717X Паймулина Анастасия Валерияновна Paymulina Anastasia V. aaaminaaa@mail.ru https://orcid.org/0000-0002-3059-8061 Потороко Ирина Юрьевна Potoroko Irina Yu. https://orcid.org/0000-0002-9520-3251 Науменко Наталья Владимировна Naumenko Natalia V. https://orcid.org/0000-0003-2298-3549 Мотовилов Олег Константинович Motovilov Oleg K. Сибирский федеральный научный центр агробиотехнологий Российской академии наук Краснообск Россия Siberian Federal Scientific Center of Agro-BioTechnologies of the Russian Academy of Sciences Krasnoobsk Russian Federation Южно-Уральский государственный университет (национальный исследовательский университет) Челябинск Россия South Ural State University (national research university) Chelyabinsk Russian Federation Южно-Уральский государственный университет (национальный исследовательский университет) Челябинск Россия South Ural State University (national research university) Chelyabinsk Russian Federation Сибирский федеральный научный центр агробиотехнологий Российской академии наук Краснообск Россия Siberian Federal Scientific Center of Agro-BioTechnologies of the Russian Academy of Sciences Krasnoobsk Russian Federation 27 03 2023 27 03 2023 53 1 13 24 14 04 2022 04 07 2022 https://fptt.ru/en/issues/21374/21377/

Использование в пищевом производстве биологически активных соединений, в том числе экстрагированных из водорослей, позволяет повышать функциональность продуктов питания. Комплексом доказанных биологически активных свойств обладает альгинат натрия. В пищевой промышленности он используется в качестве загустителя, стабилизатора, гелеобразователя и водоудерживающего агента. Биологическая активность альгината натрия и его влияние на технологические свойства пищевых систем зависят от молекулярной массы и однородности размера частиц данного полисахарида. Целью работы являлось исследование возможности применения метода сонохимического микроструктурирования альгината натрия для повышения его биологической активности и эффективности в составе хлебобулочных изделий. Объектами исследования являлись альгинатные гели, дрожжевые суспензии на основе Saccharomyces cerevisiae и хлеб из пшеничной муки первого сорта. Для микроструктурирования альгината натрия применяли низкочастотную ультразвуковую обработку мощностью 240, 435 и 630 Вт/л при температуре 50 °С в течение 20, 25 и 30 мин. Проводились исследования свойств альгинатных гелей: морфология частиц в сопоставлении с распределением в дисперсной среде их гидродинамического диаметра, антиоксидантная активность, вязкость, биоактивность in vitro и биодоступность на Paramecium сaudatum и S. cerevisiae. Исследовали качество хлебобулочных изделий по ГОСТ Р 58233-2018. Сонохимическое микроструктурирование привело к деполимеризации крупных частиц альгината натрия на более короткие (5670 нм – 30,6 %, 502 нм – 53,4 %, 56,1 нм – 16 %). Отметили увеличение антиоксидантной активности в 7 раз и потенциальной биоактивности на 3,9 %. Использование микроструктурированного альгината натрия способствовало увеличению бродильной активности S. cerevisiae и приросту биомассы дрожжей на 8 %. Образцы хлеба с использованием микроструктурированного альгината натрия отличались повышенной пористостью (на 5,9 %) и функциональностью (увеличение антиоксидантной активности в 3,7 раз). Предлагаемый подход сонохимического микроструктурирования позволяет снизить размер частиц альгината натрия, а также повысить его биологическую активность. Сонохимически микроструктурированный альгинат натрия обладает большим потенциалом в технологии пищевых систем, в том числе хлебобулочных изделий.

Algae are a source of many biologically active compounds that can be used in food production to expand the range of functional products. For instance, sodium alginate possesses a complex of scientifically proven biologically active properties. In the food industry, it usually serves as a thickener, stabilizer, gelatio n agent, and water-retaining agent. The biological activity of this polysaccharide and its effect on the technological properties of food systems depend on the molecular weight and particle size uniformity. The present research objective was to study the method of sonochemical microstructuring of sodium alginate to increase its biological activity and efficiency as part of v arious bakery formulations. The research featured alginate gels, yeast suspensions of Saccharomyces cerevisiae, and bakery products. The sonochemical microstructuring of sodium alginate involved a low-frequency ultrasonic treatment at 240, 435, and 630 W/L and 50°C for 20, 25, and 30 min. The effect of the treatment included the following indicators: particle morphology vs. distribution of the hydrodynamic particle diameter in a dispersed medium, antioxidant activity, dynamic viscosity, in vitro bioactivity, and bioavailability against Paramecium caudatum and S. cerevisiae. The quality assessment of bakery products followed State Standard 58233-2018. The process of sonochemical microstructuring depolymerized large particles of sodium alginate into shorter ones: 5670 nm – 30.6%, 502 nm – 53.4%, 56.1 nm – 16%. It increased the antioxidant activity by 7 times and the potential in vitro bioactivity by 3.9%. The microstructured sodium alginate improved the fermentation activity of S. cerevisiae and reduced the yeast biomass by 8%. The resulting bakery products had a greater porosity by 5.9% and antioxidant activity by 3.7 times. The sonochemical microstructuring reduced the particle size of sodium alginate, as well as increased its biological activity. The sonochemically microstructured sodium alginate demonstrated a great potential for baked foods.

 Бурые водоросли микроструктурирование ультразвук антиоксидантная активность биоактивность биодоступность дрожжи хлебобулочные изделия Brown algae microstructuring ultrasound antioxidant activity bioactivity bioavailability yeast bakery products Работа была выполнена на базе Южно-Уральского государственного университета (национальный исследовательский университет) (ЮУрГУ (НИУ)) в научно-исследовательских лабораториях кафедры пищевых и биотехнологий, НОЦ «Нанотехнологии» и Сибирского федерального научного центра агробиотехнологий Российской академии наук (СФНЦА РАН) в рамках соглашения № 16/1 от 16.11.2021, заключенного между ЮУрГУ (НИУ) и СФНЦА РАН. Исследование выполнено при поддержке Российского научного фонда (РНФ) в рамках проекта 22-26-00079. The research was carried out on the premises of the South Ural State University (national research university) (SUSU (NRU)) in the laboratories of the Department of Food and Biotechnology, the Research and Academic Center of Nanotechnology, and the Siberian Federal Scientific Centre of Agro-BioTechnologies of the Russian Academy of Sciences (SFSCA RAS) under agreement No. 16/1 of November 16, 2021, between the SUSU (NRU) and the SFSCA RAS. The study was supported by the Russian Science Foundation (RSF) as part of project No. 22-26-00079.

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