Tag Archives: meadowsweet (Filipendula ulmaria)

xxx D. Baranenko, V. Bespalov, L. Nadtochii, I. Shestopalova, A. Chechetkina, A. Lepeshkin and V. Ilina
Development of encapsulated extracts on the basis of meadowsweet (Filipendula ulmaria) in the composition of functional foods with oncoprotective properties
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Development of encapsulated extracts on the basis of meadowsweet (Filipendula ulmaria) in the composition of functional foods with oncoprotective properties

D. Baranenko¹*, V. Bespalov¹², L. Nadtochii¹, I. Shestopalova¹, A. Chechetkina¹, A. Lepeshkin¹ and V. Ilina¹

¹ITMO University, International research centre "Biotechnologies of the Third Millennium", Lomonosov street 9, RU191002 Saint-Petersburg, Russia
²N.N Petrov National Medical Research Center of Oncology, Laboratory of Cancer Chemoprevention and Oncopharmacology, Leningradskaya street 68, RU197758 St. Petersburg, Russia
*Correspondence: denis.baranenko@niuitmo.ru

Abstract:

Meadowsweet (Filipendula ulmaria) is a quite common plant throughout the European countries, including Russia. Therapeutic and prophylactic properties of the meadowsweet are mainly associated with the action of biologically active substances (BAS), in particularly tannins, phenolic compounds, phenolcarboxylic acids, catechins, flavonoids, essential oils etc. The main substances with proven clinical effects are salicylates and flavonoids, what allows to consider meadowsweet as an anti-inflammatory, immunostimulating, antioxidant, hepatoprotective, nootropic, adaptogenic and antihypoxic agent.
The aim of this study was to analyze the content of BAS in water and 70% ethyl alcohol extract of F. ulmaria flowers from different regions of Russia and develop their encapsulated forms for further use as an ingredient for functional food products.
To increase the shelf life of meadowsweet extracts and create a stable form for their delivery to the human body with various food products, encapsulated forms of extracts in the form of micro- and nanosized capsules were developed. The method of encapsulation was carried out using a spray dryer. It was shown that encapsulated meadowsweet BAS can be added to a chicken pate without negative effect on the organoleptic properties of the finished product. The calculation of the cost of the meat product with the complex functional dry mixture showed a slight increase in the cost of the final product compared to the traditional analogue. This study shows that encapsulated meadowsweet BAS can be used for inclusion in various food products, to ensure the functional properties of food and optimize the population’s rations.

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