Prospects and Ways of Berries Oil Seed Meal


Elena V. Averyanova1, Marina N. Shkolnikova, Evgeniy D. Rozhnov


One of the effective ways to solve the problem of polyhypovitaminous states of the Siberian and Northern regions population of the Russian Federation is the fresh fruits, berries and vegetables use as a source of biologically active substances and products of its processing. A special role is given to the local raw materials, particularly sea buckthorn (Hippophae rhamnoides) containing a significant amount of carotene and carotenoids, Tocopherols, ascorbic acid and polyphenols. Sea buckthorn is the most common cultivated culture in the Altai region. The region ranks first by the wild thickets of sea buckthorn. However, there is a limited field of practical sea buckthorn application in the sea buckthorn oil and concentrated juice and extracts production, after which the region remains with about 100 t/year of waste – fat-free oilseed meal with a certain biological value and a relatively stable chemical composition. In this regard, further sea buckthorn meal processing is of scientific interest and practical importance. The article considers the possibility of using sea buckthorn oilseed meal as a raw material for the low-esterified pectin production, which has been tested as a structure-forming agent in mayonnaise sauce technology. The authors revealed that the mayonnaise sauce sample met the regulatory documentation requirements on quality indicators and the sea buckthorn pectin introducing allowed not only to preserve the consistency, improve the uniformity and appearance of the product, but also to consider the experimental sauce sample as a dietary fiber source. The research demonstrated that valuable components of sea buckthorn oilseed meal are polyphenolic compounds, and gave the main directions of its use. The polyphenols amount in sea buckthorn oilseed meal varies slightly within two years, which confirms the possibility of its use as a raw material for micronutrients for a year or more.


sea buckthorn; oilseed meal; pectin; structure forming agent;mayonnaise sauce; polyphenolic compounds

For citation: Elena V. Averyanova, Marina N. Shkolnikova, Evgeniy D. Rozhnov. Prospects and Ways of Berries Oil Seed Meal. Индустрия питания|Food Industry. 2019. Vol. 4, No. 2. P. 20–27. DOI 10.29141/2500-1922-2019-4-2-3