Publication: Bacteriostatic action of biopectin Accion bacteriostatica de la biopectina
Дата
2019
Авторы
Nikolaevna, B. S.
Dmitrievna, S. I.
Yurevich, M. M.
Valerevna, K. Y.
Vladimirovna, T. V.
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© 2019, Sociedad Venezolana de Farmacologia y de Farmacologia Clinica y Terapeutica. All rights reserved.In recent times, a rapid development of industry and adverse environmental conditions have led to a deterioration in the health of the population. Thus, in order to limit the adverse effect of harmful environmental factors and eating disorders, the healthcare policies should be focused on using curative and preventive nutrition as a part of strategic approach to the well-being of the nation. The use of pectin-containing substances and additives is, in the opinion of experts, a promising trend in the modern food industry. Pectic substances, according to WHO, are absolutely safe and biocompatible with the tissues of human body. Health-promoting properties of pectic substances are now actively used in the treatment of various gastrointestinal, cardiovascular diseases and metabolic disorders. Today, one of the promising trends in biochemistry is enzymatic extraction of pectin from plant materials. This article is devoted to the study of sensory, biochemical, physicochemical and microbiological indicators of pectin obtained by the fermentation of black currant, citrus and apple pomace, zucchini, carrots and pumpkin, as well as to the study of the bacteriostatic activity of ‘biopectin’. According to the results of all studies, it was found that all biopectins demonstrated bacteriostatic properties. The greatest bacteriostatic activity was shown by biopectin from black currant. The bacteriostatic activity of biopectin makes it possible to use it in food products with curative and preventive properties.
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Bacteriostatic action of biopectin Accion bacteriostatica de la biopectina / Nikolaevna, B.S. [et al.] // Archivos Venezolanos de Farmacologia y Terapeutica. - 2019. - 38. - № 3. - P. 180-186