NSTU has been the first to develop field-ash powder with high concentration of biologically active substances. The field-ash berries are ‘packed’ into a special shell protecting the food taste from getting bitter. The healthy powder will make the traditional food a source of necessary vitamins and antioxidants.
Novosibirsk State Technical University has worked out the technology of field-ash (Sórbus aucupária) powder encapsulation for producing cheap food supplements. First the scientists dried the field-ash berries down with infrared radiation—this method helps eliminate the maximum amount of moisture while preserving 90% of the macro- and microelements, vitamins, organic acids and other biologically active substances including antioxidants. The dried berries were grinded up into powder in the Institute of Solid State Chemistry and Mechanochemistry of the Siberian Branch of the RAS, and then the powder undergone further research.
As far as the main problem of making biologically active substances from field ash is its bitter taste, the scientists used the technology of field ash powder encapsulation. Encapsulation is the process of putting a bitter substance into a shell preventing its influence on the surrounding substances. The scientists packed the small particles of field ash powder together with a vegetable polysaccharide eliminating the unpleasant taste of the supplement. The field ash was chosen for economic and accessibility reasons because it is widely spread in Siberia. The field ash berries are the source of essential multivitamin as they contain vitamin C, carotene, ascorbic acid, antioxidants, antibacterial substances and numerous microelements.
According to the technology developers, biologically active substance added to partially prepared food is not supposed to cure diseases, but it might help improve the immunity and get rid of oxidative radicals causing strokes, heart attacks, cancer and other diseases.
On a trial basis the scientists of NSTU and ISSCM of SB RAS added 14 grams of encapsulated powder into 100 grams of cottage cheese dessert to compare the taste and the contents of healthy substances with those of a control sample without any supplements. The results have shown that the technology of encapsulation neutralized the bitterness of the raw material in the prepacked product, not only making it healthier but also without negative impacts on its taste, color and smell. The technology is yet to pass clinical trials.
One of the authors of technology is Irina Matseychik, Candidate of Technical Sciences, Associate Professor in the Department of Technology of Food Production Organization in NSTU. She said, “Now we are planning to complete the working out of the recipe of the product, and then introduce the biologically active substance into production of partially prepared food at local food manufactures.”
The encapsulated powder from the field ash berries dried with infrared radiation was developed by Irina Matseychik, Candidate of Technical Sciences, Associate Professor in the Department of Technology of Food Production Organization in NSTU, a senior student Elizaveta Georgievna Martynova and Igor Olegovich Lomovskoy, Candidate of Chemical Sciences, senior researcher and the Head of the laboratory in ISSCM of SB RAS.