Bacteriostatic action of biopectin

Butova Svetlana Nikolaevna, Tarasova Veronika Vladimirovna, Shhegoleva Irina Dmitrievna, Musika Maxim Yurevich, Krasnova Yuliya Valerevna


In recent times, a rapid development of industry and adverseenvironmental conditions have led to a deterioration in thehealth of the population. Thus, in order to limit the adverseeffect of harmful environmental factors and eating disorders,the healthcare policies should be focused on using curativeand preventive nutrition as a part of strategic approach to thewell-being of the nation. The use of pectin-containing substancesand additives is, in the opinion of experts, a promisingtrend in the modern food industry. Pectic substances, accordingto WHO, are absolutely safe and biocompatible with thetissues of human body. Health-promoting properties of pecticsubstances are now actively used in the treatment of variousgastrointestinal, cardiovascular diseases and metabolicdisorders. Today, one of the promising trends in biochemistryis enzymatic extraction of pectin from plant materials. This articleis devoted to the study of sensory, biochemical, physicochemicaland microbiological indicators of pectin obtained bythe fermentation of black currant, citrus and apple pomace,zucchini, carrots and pumpkin, as well as to the study of thebacteriostatic activity of ‘biopectin’. According to the results ofall studies, it was found that all biopectins demonstrated bacteriostaticproperties. The greatest bacteriostatic activity wasshown by biopectin from black currant. The bacteriostatic activityof biopectin makes it possible to use it in food productswith curative and preventive properties


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