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PROTECTIVE-STIMULATING PROPERTIES OF CHITOSAN IN THE VEGETATION AND STORING TOMATOES

100%
Kiprushkina E. I., Shestopalova I. A., Pekhotina A. M., Kuprina E. E., Nikitina O. V.
Progress on Chemistry and Application of Chitin and its Derivatives
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2017
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vol. 22
77-81
EN
Data for using natural chitosan for plant-induced resistance to diseases and physiological stresses are presented. Provision on the possibility of combining resistance inducer properties not only to diseases, but also to physiological stresses, is postulated. It is shown that treatment of tomatoes and tomato seeds with chitosan leads to both increased resistance and increased reproductive abilities of tomato plants. The biogenic elicitor chitosan, based on a "Agrohit" ("АгроХит") preparation, induces the resistance of tomatoes to Phytophtora infestan and Alternaria solani. The plants grown from seeds processed by chitosan exhibit less damage from pathogens during the vegetation period. The action of the elicitor influenced a change in terpenoid biogenesis (formation of a phytoalexinari chitin). Beside protection functions, this preparation has stimulating activity and can be used to achieve higher yields of tomatoes, which are tolerant to stress conditions. The use of elicitors for plant-induced resistance provides ecological safety and an economically significant improvement of the parameters of plant produce and storage.
2
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FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF MEAT-AND-VEGETABLE EMULSIONS WITH THE ADDITION OF CHITOSAN DERIVATIVES

86%
Shestopalova I. A., Kolodyaznaya V. S., Kiprushkina E. I., Kuprina E. E., Petrova V. A., Rogozina E. A., Danko V. O.
Progress on Chemistry and Application of Chitin and its Derivatives
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2018
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vol. 23
170 - 178
EN
This article provides data on the analysis of the properties of chitosan derivatives as a functional ingredient used in food technologies as a structure-forming agent, immunomodulator, enterosorbent of xantobiotics, anti-sclerotic and anti-arthritic factor, and as a regulator of the acidity of gastric juice. The expediency of the use of N-methylallyl-chitosan (chitosan derivative) as a substance that improves the functional-technological (moisture and fat-retaining power) and rheological properties of meat-and-vegetable emulsions is shown. The modes of micronising the emulsion depending on the chitosan derivative mass concentration, the speed of rotation of the knives of the microniser and the processing time were studied. Dependences on the change of moisture and fat-retaining power (MRP, FRP) and effective viscosity (η) on the above-mentioned parameters were investigated. The parameters of micronising were validated: the speed of rotation of the knives (υ) was 2500 rpm, the processing time (τ) was 60 s, υ was 3000 rpm, and τ was 50 s; also, the mass fraction of chitosan derivatives was 0.06%, which ensures the production of meat-and-vegetable emulsions of high quality.
3
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RESEARCH OF THE INFLUENCE OF CHITIN-CONTAINING FOOD ADDITIVES ON THE RHEOLOGICAL PROPERTIES AND BIOLOGICAL VALUE OF MINCED FISH

73%
Kuprina E. E., Kiprushkina E. I., Shestopalova I. A., Yakkola A. N., Manuylov A. N., Odegova N. V., Shcherbakova E. E., Mushits A. I.
Progress on Chemistry and Application of Chitin and its Derivatives
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2018
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vol. 23
114 - 119
EN
The problem of the deficiency of dietary fibre and mineral substances in the diet of modern man is well known. This problem is proposed to be solved by making a food product - fishballs - based on a combination of minced fish meat from pollock and salmon belly, containing the biologically active chitin mineral food supplement "Hizitel". Dietary supplementation is derived from the waste of processing shrimp shells. The influence of chitin-mineral nutritional supplement on the rheological properties of minced fish and the biological value of products based on it has been studied. The optimum modes of mixing minced fish compositions were identified and the nutritional and biological value of the functional foods developed were defined.
4
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DEVELOPMENT OF BIODEGRADABLE PACKAGING FILMS AND EDIBLE COATINGS FOR FOOD PRODUCTS BASED ON COMPOSITE MATERIALS

73%
Kuprina E. E., Yakkola A. N., Manuylov A. N., Kabysh O., Zhirkova M. G., Zhernyakova A. V., Shmelkova M. A., Vitalyevich T. S., Stepanov A.
Progress on Chemistry and Application of Chitin and its Derivatives
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2020
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vol. 25
124 - 131
EN
Plastic is undoubtedly the most convenient type of packaging, but at the same time it is not ecologically friendly. The widespread use of packaging materials all over the world makes us think more and more about the harm of plastic to the environment and humans. It does not decompose in natural conditions and accumulates in huge quantities, because it is mostly used as a single-use packaging. Therefore, the development of environmentally friendly biodegradable edible films and coatings is relevant. Edible food packaging is an important step in food production and one of the innovative directions of food packaging development. This article presents materials on the development of the formulation and manufacturing technology of new composite materials based on sodium alginate and chitosan for the production of edible coatings and films. The results of the physical, chemical and bactericidal properties of these materials are presented.
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