For several years, Biozevtika, together with the Institute of Beverages (All-Russian Research Institute of the Brewing, Non-Alcoholic and Wine Industry – FGBNU VNIIPBiVP) has been researching the use of CO2 extracts in the oil and fat industry and their effect on the properties of such common industrial products as margarine. What is the relationship between the Beverage Institute and the oil and fats industry?
Everything is very simple – what is waste for some producers (seeds and leaves of grapes in the wine industry) is (after being processed into an extract) a valuable ingredient for other producers; especially for manufacturers of edible fats (grape seeds and leaves are powerful natural antioxidants that can potentially extend the shelf life of oil and fat products and enrich them with new beneficial properties due to natural biologically active compounds). So why not close the loop and make wine production almost waste-free? On this basis, the interest in joint research in this area arose.
Below you will find the latest scientific article by the research team of VNIIPBiVP dedicated to the topic of the influence of CO2 extracts on the properties and shelf life of margarine. The article convincingly demonstrates that the properties of the tested product improved significantly after adding CO2 extracts, not only compared to the control sample that did not contain CO2 extracts, but also compared to those samples to which hydrophilic extracts were added.
For a list of previous work on this topic, see the bibliography at the end of the article. Separately, we would like to point out that the co-authors of some articles were employees of our company.
The use of biologically active additives from the secondary resources of winemaking in the preparation of margarine emulsions
L.A. Oganesyants, Academician of the Russian Academy of Sciences, Doctor of Technical Sciences, Professor
A.L. Panasyuk, Doctor of Technical Sciences
E.I. Kuzmina, Candidate of Technical Sciences,
D.A. Sviridov, junior researcher
Federal Budgetary Institution All-Russian Research Institute of Brewing, Non-Alcoholic and Wine Industry
Russia, 119021 Moscow, st. Rossolimo, 7
Email: institute@vniinapitkov.ru
As you know, the value of food is determined not only by consumer properties, but also by its ability to preserve its properties over a long period of time. This applies in particular to oil and fat products, since when they are stored, especially at elevated temperatures, oxidative processes produce substances that can harm the human body. To slow down these processes, various artificial stabilizers or natural antioxidants are used, which are not always effective and, moreover, are imported.
It is known that by-products of winemaking, such as grape pomace and in particular the seeds contained therein, have pronounced antioxidant properties and preparations derived from them can serve as an effective replacement for additives currently used in the future.
In addition to vegetable oils, another type of oil and fat products, margarine, is in great demand among consumers. Margarines retain their quality well at low temperatures and withstand storage at positive temperatures rather poorly. As fat-water emulsions, they are not only subject to oxidative but also active hydrolytic changes. In this regard, the study of the kinetics of oxidation of margarine emulsions during storage at various positive temperatures is a very urgent task.
The results of previous studies have shown that adding CO2 extract from grape seeds to vegetable oils can significantly increase their resistance to oxidation, enrich the oil with valuable biologically active substances and extend the shelf life of the oil when stored at room conditions in terms of its oxidative damage [1-2 ].Fat-water emulsions of the “margarine” type with a mass fraction of fat of 82.0% were produced under laboratory conditions. CO2 extracts from white grape seeds (sample no. 1) and red grape skins (sample no. 2) were introduced into the fat phase of the emulsions.
Studies previously conducted at the All-Russian Research Institute of the Brewing, Non-Alcoholic and Wine Industry showed that red grape leaves contain a large amount of biologically active compounds [3-5]. In this connection, a hydrophilic extract of red vine leaves (Sample No. 3) and a hydrophilic extract of green tea (Sample No. 4), which are used in the industry to stabilize margarine, were added to the aqueous phase of the emulsion. All additives were introduced at a level of 0.05% by weight of the product.
For use as a control, a margarine emulsion was prepared without the addition of CO2 extracts and hydrophilic extracts (sample #5).
Samples of margarine emulsions were stored at different temperatures in order to subsequently examine the fat phase isolated from them with regard to oxidative and hydrolytic spoilage. Data on oxidative changes in the fat phase isolated from margarine emulsions are shown in Table 1.
The results of the studies showed that margarine emulsions with the addition of CO2 extracts from white grape seeds and red grape skins have better resistance to oxidative processes when stored at different high temperatures compared to the control.
Hydrolysis processes in samples with the introduction of hydrophilic extracts also proceed 1.4-1.6 times slower than in the control sample of margarine.
If we compare samples #1 and #2, we see that the increase in acid number in sample #1 is minimal and their peroxide number values are quite close. The anisidine number at the end of the storage times both at a temperature of 20 ± 1°C and at a temperature of 5 ± 1°C was lower for sample No. 2.
Hydrophilic extract of red vine leaves has a positive effect on hydrolytic processes and keeps the latter at the level of hydrophilic green tea extract used in the margarine industry, thanks to which the acid value of margarine sample No. 3 is on average 1.5 times lower than that for control #5 (calculated as the arithmetic mean of two storage temperatures).
The hydrophilic extract of red vine leaves is characterized by an increase in the peroxide value of the fat phase of the margarine compared to control No. 5, regardless of the temperature and duration of storage (at certain points examined), which may be due to the nature of the extract. At the same time, the anisidine count of sample No. 3 was lower than that of control No. 5, and when stored at a temperature of 20 ± 1°C for 30 days, it was 1.3 lower than that of the green tea extract sample number 4
It should be noted that sample #4 also showed an increase in peroxide value after 180 days storage at a temperature of 5 ± 1°C compared to control #5.
The organoleptic properties of the margarine emulsions No. 1-4 at the end of the entire storage period at the studied temperatures did not have a discrediting taste and smell, remained practically unchanged, with the exception of sample No. 3, which has a slight aftertaste due to the added extract. Control Sample No. 5 stored under the same conditions was characterized by a greasy aftertaste and a slightly bitter aftertaste, indicating the occurrence of hydrolytic and oxidative spoilage.
The research results obtained allow the conclusion that the investigated CO2 extracts in this experiment proved to be even better when used in margarine emulsions than in individual oils and can serve in the margarine industry as an alternative to the currently used imported hydrophilic green tea extract.
In general, it can be concluded that the use of CO2 extracts from the secondary resources of the wine industry as a food additive will allow to obtain novel fat and oil products with a long shelf life, enriched with native biologically active compounds.
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LITERATURE
1. Oganesyants L.A. The use of CO2 extracts from the secondary raw materials of winemaking as a food additive for vegetable oils / L.A. Oganesyants, A.L. Panasyuk, E.I. Kuzmina, D.A. Sviridov, N.V. Komarov, T.E. Kostsova//Food industry. 2014. No. 3. P.42-43.
2. A.L. Panasyuk Deep Processing of Winemaking Waste by Carbon Dioxide Extraction / A.L. Panasyuk, E.I. Kuzmina, D.A. Sviridov, T.E. Kostsova//Food industry. 2014. No. 8. P. 17-19.
3. Oganesyants L.A. Perspectives for the use of red grape leaves as a secondary raw material / L.A. Oganesyants, A.L. Panasyuk, E.I. Kuzmina, D.A. Sviridov, T.A. Sokolskaya, T.D. Dargaeva, V.N.Dul//Winemaking and Viticulture. 2012. No. 5. P. 24-26.
4. Oganesyants L.A. Chemical composition and biologically active substances of red grape leaves / L.A. Oganesyants, A.L. Panasyuk, E.I. Kuzmina, D.A. Sviridov, T.A. Sokolskaya, T.D. Dargaeva // Drinks. technology and innovation. 2012. No. 10. P. 63-65.
5. Oganesyants L.A. Red Grape Leaf Extracts – A Natural Source of Biologically Active Compounds / L.A. Oganesyants, A.L. Panasyuk, E.I. Kuzmina, D.A. Sviridov, A.N. Trubnikov//Food industry. 2013. No. 3. P.40-42.