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Документ Antioxidant properties of water-alcohol infusions of teaherbal compositions based on yerba mate(2022) Shevchenko, Oleksandr; Kuzmin, Oleg; Melnyk, Oksana; Khareba, Volodymyr; Frolova, Natalia ; Polyovyk, VolodymyrДля технології виробництва лікеро-горілчаних напоїв ресторанного господарства запропоновано використання водно-спиртових настоїв чайно-трав'яних композицій на основі йерба мате (Ilex paraguariensis), що мають підвищені антиоксидантні властивості та сенсорні показники.Документ Reducing ability of infusions from waste of spicy-aromatic raw materials in the technology of alcoholic beverages(2020) Kuzmin, Oleg; Isaienko, Volodymyr; Koretska, Iryna; Rakhmetov, Dzhamal; Guts, Viktor; Oliynyk, SvitlanaМетою дослідження є вивчення відновної здатності водно-спиртових настоїв з відходів пряно-ароматичної сировини у технології алкогольних напоїв. The aim of the research is to study the reducing ability of aqueous-alcoholic infusions from waste of aromatic raw materials in the technology of alcoholic beverages.Документ Antioxidant characteristics of tea-herbal compositions(2021) Kuzmin, Oleg; Stukalska (Ivanova), Nataliia; Mykhonik, Larysa; Koval, Olga; Polyovyk, Volodymyr; Berezova, GannaIntroduction. The aim of the study was to determine the antioxidant capacity of herbal infusions and evaluate the possibility of using them to create herbal tea compositions. Materials and methods.Antioxidant capacity of tea-herbal compositions was determined by redoxmetry and pH-metry; sensory indicators were evaluated by expert method; results of mathematical and statistical processing were assessed by the method of linear Pearson correlation. Results and discussion.The рН for water infusions from raw materials has a value of 2.35 for Hibiscus sabdariffa and 6.55 for Calamintha nepeta. The minimum theoretical value of RP (Ehmin) for plant water infusions was obtained, which has a value from 267.0 mV for Calamintha nepeta to 519.0 mV for Hibiscus sabdariffa. The actual measured RP of infusions (Ehact) was established as 37.0 mV for Daucus carota and 203.0 mV for Hibiscus sabdariffa. Water infusions from vegetable raw materials have the value of regenerative capacity (recovery energy, REinf) in the range from REinf 150.8 mV for Vitis vinifera) to REinf 316.0 mV for Hibiscus sabdariffa. For the restaurant business in the manufacture of beverages are promising water infusions of Hibiscus sabdariffa and Citrus limonum, which received increased antioxidant characteristics REinf 316.0 mV and 298.0 mV, respectively, and positive sensory evaluation. It is proved that the energy of reduction/oxidation of vegetable raw materials (REplant) relative to the solvent – prepared water is in the range of values from 45.8 mV for Vitis vinifera to 211.0 mV for Hibiscus sabdariffa. Based on mathematical and statistical analysis, it was found that physicochemical parameters in the range of values with very high correlation (r 0.9–1.0) includes the following indicators: pH, Ehmin, REinf, REplant. Rational composition of tea-herbal composition was found: Hibiscus sabdariffa, 30 %; Matricaria chamomilla, 20 %; Ilex paraguariensis, 10 %; Rosae fructus, 10 %; Mentha piperita, 10 %; Citrus sinensis, 8 %; Citrus limonum, 7 %; Calendulae flores, 5 %. Conclusions.For the technology of the restaurant industry, the use of tea-herbal compositions from plant materials Hibiscus sabdariffa, Matricaria chamomilla, Ilex paraguariensis, Rosae fructus, Mentha piperita, Citrus sinensis, Citrus limonum, Calendulae flores, which have increased antioxidant characteristics, is proposed.Документ Improvement of alcoholic beverages technology for restaurant business(2020) Kuzmin, Oleg; Mishurovskyi, AnatoliiThe purpose of the work is to develop the scientific basis of antioxidant activity of water-alcohol infusions from plant raw materials and to identify the most promising plants as sources of natural antioxidants in the creation of alcoholic cocktails in restaurants.Документ Prospects for the use of alcohol infusions in alcoholic beverage technologies for restaurants(2020) Kuzmin, Oleg; Rudyi, VladyslavThe purpose of the work is to develop the scientific bases of antioxidant activity of water-alcohol infusions from vegetable raw materials and to identify the most promising plants as sources of natural antioxidants in the creation of alcoholic beverages in restaurants.Документ Antioxidant ability of alcoholic infusions from vegetable raw materials for the technology of alcoholic beverages(2020) Kuzmin, Oleg; Kucherenko, Volodymyr; Stukalska (Ivanova), Nataliia; Kuts, Anatoly; Oliynyk, Svitlana; Rakhmetov, DzhamalThe work is devoted to the development of scientific foundations of the antioxidant activity of aqueous-alcoholic infusions from plant raw materials and the identification of the most promising plants as sources of natural antioxidants. The creation of alcoholic tinctures with an antioxidant effect makes it possible to bring to the market new products that favorably distinguish the range of manufacturers from the range of competitors, creating a positive image of the company. Expansion of the range of alcoholic beverages with the use of alcoholic beverages from plant raw materials to enhance the antioxidant effect has been substantiated.Документ Antioxidant capacity of alcoholic beverages based on infusions from non-traditional spicy-aromatic vegetable raw materials(2020) Kuzmin, Oleg; Kucherenko, Volodymyr; Sylka, Iryna; Isaienko, Volodymyr; Furmanova, Yuliia; Pavliuchenko, Elena; Hubenia, VyacheslavAntioxidant ability of infusions of spicy-aromatic plants: Perilla frutescens; Elsholtzia stauntonii Benth; Artemisia abrotanum; Monarda didyma; Agastache foeniculum; Satureja hortensis; Ruta graveolens; Nepeta transcaucasica Grossch was determined by redoxmetry and pHmetry; sensory evaluation – by expert method; the results of mathematical and statistical processing – by the method of linear Pearson correlation. Results and discussion. The minimum theoretical value of redox potential (RP) for plant aqueous-alcoholic infusions was obtained, which has a value from 228.0 mV (Satureja hortensis) to 260.4 mV (Agastache foeniculum). The actual measured RP of infusions was established – from 117 mV (Elsholtzia stauntonii Benth) to 134 mV (Nepeta transcaucasica Grossch). The hydrogen index for aqueous-alcoholic infusions from spicy-aromatic raw materials has a value of 6.66 units pH (Agastache foeniculum) to 7.20 units pH (Satureja hortensis). Aqueous-alcoholic infusions from vegetable raw materials and a volume fraction of ethanol of 40% have the value of recovery energy (RE) in the range from 100.0 mV (Nepeta transcaucasica Grossch) to 138.2 mV (Ruta graveolens). Aqueous-alcoholic infusions from spicy-aromatic raw materials have values of sensory evaluation (S.e.) from 9.50 to 9.69 points. The highest value of S.e. 9.69 points is characteristic of Nepeta transcaucasica Grossch: color – light brown; taste – mint; aroma – soft, pleasant, sweet. Conclusion. It is proposed for the technology of alcoholic beverages the use of aqueous-alcoholic infusions from Ruta Gravelens and Nepeta transcaucasica Grossch, which received increased antioxidant characteristics RE 138.2 mV and RE 100.0 mV, respectively, and positive S.e. 9.57 and S.e. 9.69 points on a 10-point scale.Антиоксидантну здатність настоїв з пряно-ароматичних рослин: Perilla frutescens; Elsholtzia stauntonii Benth; Artemisia abrotanum; Monarda didyma; Agastache foeniculum; Satureja hortensis; Ruta graveolens; Nepeta transcaucasica Grossch визначали за методом редоксметрії та рН-метрії; сенсорні показники – за експертним методом; результати математико-статистичної обробки – за методом лінійної кореляції Пірсона. Результати. Отримано мінімальне теоретичне значення окисно-відновного потенціалу для рослинних водно-спиртових настоїв, яке змінюється від 228.0 мВ (Satureja hortensis) до 260.4 мВ (Agastache foeniculum). Встановлено фактичний виміряний окисно-відновний потенціал настоїв – від 117.0 мВ (Elsholtzia stauntonii Benth) до 134.0 мВ (Nepeta transcaucasica Grossch). Водневий показник для водно-спиртових настоїв з пряно-ароматичної сировини має значення від 6.66 од. рН (Agastache foeniculum) до 7.20 од. рН (Satureja hortensis). Водно-спиртові настої з рослинної сировини та об’ємною часткою етанолу 40% мають величину енергії відновлення (ЕВ) в межах від 100.0 мВ (Nepeta transcaucasica Grossch) до 138.2 мВ (Ruta graveolens). Водно-спиртові настої з пряно-ароматичної сировини мають значення сенсорних показників (S.e.) від 9.50 до 9.69 балів. Найбільше значення S.e. – 9,69 балів характерне для Nepeta transcaucasica Grossch: колір – світло-коричневий; смак – м'ятний; аромат – м'який, приємний, солодкуватий Висновки. Запропоновано для технології алкогольних напоїв застосування водноспиртових настоїв з Ruta graveolens та Nepeta transcaucasica Grossch, які отримали підвищені антиоксидантні характеристики ЕВ – 138.2 мВ та ЕВ – 100.0 мВ відповідно, та позитивні сенсорні показники S.e. – 9.57 та S.e. – 9.69 балів за 10-бальною шкалою.Документ Improvement technologies of aqueous-alcoholic infusions for the production of syrups(2017) Kuzmin, Oleg; Kovalchuk, Yana; Velichko, Vladimir; Romanchenko, NataliaThe most promising sources of natural antioxidants for usage in syrups technology for impregnation of confectionery product were defined.