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The complex of BAR was determined in chlorophyll-containing vegetables (cabbage broccoli, spinach, Brussels sprouts, green bean beans). The presence of 100 grams of fresh airway complexes of the BAR (chlorophyll, phenolic compounds, L-ascorbic acid, β-carotene) in a quantity that is capable of meeting the daily requirement of human organism is established. It was established that in comparison with cooking in the traditional equipment during steam-thermal treatment of IVV in a steam-convection machine, the inactivation of oxidative enzymes occurs more intensively. It is shown that after 10 minutes of thermothermal treatment of XVI there is a complete inactivation of enzymes. Wellness nano-products with high chlorophyll content are developed. As an innovation, a complex action on the raw materials of the processes of steam-thermal treatment and mechanolysis with the use of a new generation of equipment for heat treatment and fine-grained grinding is used. The regimens of steam-thermal treatment of XVI are established, during which there is not only preservation of chlorophylls a i b, β-carotene, as well as thermal destruction and extraction of hidden forms. In comparison with fresh airway transport, the mass fraction of chlorophyll increases in 1,33-1,4 times, β-carotene – in 2 times. The mechanism of the process involves the inactivation of oxidative enzymes and the thermodestruction of hydrogen and other connections between hidden forms of chlorophylls in nanocomplexes with proteins and polysaccharides. It has been established that significantly greater effect of sequestering of latent forms of BAR occurs when finely divided chopping of thermally treated chlorophyll-containing vegetables. Increase in the production of finely divided mashed potatoes for chlorophyll and β-carotene is 2,0-2,1 times and 2,0-3,3 times respectively. With the help of the innovations used, it was possible to establish the existence of hidden forms of chlorophylls, carotenoids and to transfer the product into easily digestible nanomorphs. It has been shown that the quality of fine-dispersed mashed potatoes obtained with the use of these innovations exceeds the quality of the raw material. On the basis of fine-grained mashed potatoes, a wide range of health food products was developed. The products are in an easily irradiated nanosized form. Developed: soup-puree, nano-napos, nanosorbets, dressings-sauces. The quality has been studied, a comparison with analogues has been made. It has been established that new types of products from chlorophyll-containing vegetables on the content of the BAR complex (chlorophyll, ascorbic acid, β-carotene, phenolic compounds, etc.) exceed existing ones. In one portion of the product contains from 1/3 to the daily requirement of a person in BAR. The contents of the BAR obtained nanoproducts can be attributed to the products of health and recommend the immunization of the population. The complex of BAR was determined in chlorophyll-containing vegetables (cabbage broccoli, spinach, Brussels sprouts, green bean beans). The presence of 100 grams of fresh airway complexes of the BAR (chlorophyll, phenolic compounds, L-ascorbic acid, β-carotene) in a quantity that is capable of meeting the daily requirement of human organism is established. It was established that in comparison with cooking in the traditional equipment during steam-thermal treatment of IVV in a steam-convection machine, the inactivation of oxidative enzymes occurs more intensively. It is shown that after 10 minutes of thermothermal treatment of XVI there is a complete inactivation of enzymes. Wellness nano-products with high chlorophyll content are developed. As an innovation, a complex action on the raw materials of the processes of steam-thermal treatment and mechanolysis with the use of a new generation of equipment for heat treatment and fine-grained grinding is used. The regimens of steam-thermal treatment of XVI are established, during which there is not only preservation of chlorophylls a i b, β-carotene, as well as thermal destruction and extraction of hidden forms. In comparison with fresh airway transport, the mass fraction of chlorophyll increases in 1,33-1,4 times, β-carotene – in 2 times. The mechanism of the process involves the inactivation of oxidative enzymes and the thermodestruction of hydrogen and other connections between hidden forms of chlorophylls in nanocomplexes with proteins and polysaccharides. It has been established that significantly greater effect of sequestering of latent forms of BAR occurs when finely divided chopping of thermally treated chlorophyll-containing vegetables. Increase in the production of finely divided mashed potatoes for chlorophyll and β-carotene is 2,0-2,1 times and 2,0-3,3 times respectively. With the help of the innovations used, it was possible to establish the existence of hidden forms of chlorophylls, carotenoids and to transfer the product into easily digestible nanomorphs. It has been shown that the quality of fine-dispersed mashed potatoes obtained with the use of these innovations exceeds the quality of the raw material. On the basis of fine-grained mashed potatoes, a wide range of health food products was developed. The products are in an easily irradiated nanosized form. Developed: soup-puree, nano-napos, nanosorbets, dressings-sauces. The quality has been studied, a comparison with analogues has been made. It has been established that new types of products from chlorophyll-containing vegetables on the content of the BAR complex (chlorophyll, ascorbic acid, β-carotene, phenolic compounds, etc.) exceed existing ones. In one portion of the product contains from 1/3 to the daily requirement of a person in BAR. The contents of the BAR obtained nanoproducts can be attributed to the products of health and recommend the immunization of the population. The complex of BAR was determined in chlorophyll-containing vegetables (cabbage broccoli, spinach, Brussels sprouts, green bean beans). The presence of 100 grams of fresh airway complexes of the BAR (chlorophyll, phenolic compounds, L-ascorbic acid, β-carotene) in a quantity that is capable of meeting the daily requirement of human organism is established. It was established that in comparison with cooking in the traditional equipment during steam-thermal treatment of IVV in a steam-convection machine, the inactivation of oxidative enzymes occurs more intensively. It is shown that after 10 minutes of thermothermal treatment of XVI there is a complete inactivation of enzymes. Wellness nano-products with high chlorophyll content are developed. As an innovation, a complex action on the raw materials of the processes of steam-thermal treatment and mechanolysis with the use of a new generation of equipment for heat treatment and fine-grained grinding is used. The regimens of steam-thermal treatment of XVI are established, during which there is not only preservation of chlorophylls a i b, β-carotene, as well as thermal destruction and extraction of hidden forms. In comparison with fresh airway transport, the mass fraction of chlorophyll increases in 1,33-1,4 times, β-carotene – in 2 times. The mechanism of the process involves the inactivation of oxidative enzymes and the thermodestruction of hydrogen and other connections between hidden forms of chlorophylls in nanocomplexes with proteins and polysaccharides. It has been established that significantly greater effect of sequestering of latent forms of BAR occurs when finely divided chopping of thermally treated chlorophyll-containing vegetables. Increase in the production of finely divided mashed potatoes for chlorophyll and β-carotene is 2,0-2,1 times and 2,0-3,3 times respectively. With the help of the innovations used, it was possible to establish the existence of hidden forms of chlorophylls, carotenoids and to transfer the product into easily digestible nanomorphs. It has been shown that the quality of fine-dispersed mashed potatoes obtained with the use of these innovations exceeds the quality of the raw material. On the basis of fine-grained mashed potatoes, a wide range of health food products was developed. The products are in an easily irradiated nanosized form. Developed: soup-puree, nano-napos, nanosorbets, dressings-sauces. The quality has been studied, a comparison with analogues has been made. It has been established that new types of products from chlorophyll-containing vegetables on the content of the BAR complex (chlorophyll, ascorbic acid, β-carotene, phenolic compounds, etc.) exceed existing ones. In one portion of the product contains from 1/3 to the daily requirement of a person in BAR. The contents of the BAR obtained nanoproducts can be attributed to the products of health and recommend the immunization of the population. The complex of BAR was determined in chlorophyll-containing vegetables (cabbage broccoli, spinach, Brussels sprouts, green bean beans). The presence of 100 grams of fresh airway complexes of the BAR (chlorophyll, phenolic compounds, L-ascorbic acid, β-carotene) in a quantity that is capable of meeting the daily requirement of human organism is established. It was established that in comparison with cooking in the traditional equipment during steam-thermal treatment of IVV in a steam-convection machine, the inactivation of oxidative enzymes occurs more intensively. It is shown that after 10 minutes of thermothermal treatment of XVI there is a complete inactivation of enzymes. Wellness nano-products with high chlorophyll content are developed. As an innovation, a complex action on the raw materials of the processes of steam-thermal treatment and mechanolysis with the use of a new generation of equipment for heat treatment and fine-grained grinding is used. The regimens of steam-thermal treatment of XVI are established, during which there is not only preservation of chlorophylls a i b, β-carotene, as well as thermal destruction and extraction of hidden forms. In comparison with fresh airway transport, the mass fraction of chlorophyll increases in 1,33-1,4 times, β-carotene – in 2 times. The mechanism of the process involves the inactivation of oxidative enzymes and the thermodestruction of hydrogen and other connections between hidden forms of chlorophylls in nanocomplexes with proteins and polysaccharides. It has been established that significantly greater effect of sequestering of latent forms of BAR occurs when finely divided chopping of thermally treated chlorophyll-containing vegetables. Increase in the production of finely divided mashed potatoes for chlorophyll and β-carotene is 2,0-2,1 times and 2,0-3,3 times respectively. With the help of the innovations used, it was possible to establish the existence of hidden forms of chlorophylls, carotenoids and to transfer the product into easily digestible nanomorphs. It has been shown that the quality of fine-dispersed mashed potatoes obtained with the use of these innovations exceeds the quality of the raw material. On the basis of fine-grained mashed potatoes, a wide range of health food products was developed. The products are in an easily irradiated nanosized form. Developed: soup-puree, nano-napos, nanosorbets, dressings-sauces. The quality has been studied, a comparison with analogues has been made. It has been established that new types of products from chlorophyll-containing vegetables on the content of the BAR complex (chlorophyll, ascorbic acid, β-carotene, phenolic compounds, etc.) exceed existing ones. In one portion of the product contains from 1/3 to the daily requirement of a person in BAR. The contents of the BAR obtained nanoproducts can be attributed to the products of health and recommend the immunization of the population.

Unprocessed and acid-extruded rapeseed meal (RSM) was fed to broiler chickens, with and without addition of commercial pectolytic enzymes. Nonstarch polysaccharide (NSP) fermentability and unfermented NSP structures from RSM were studied in the excreta in detail. From unprocessed RSM, 24% of the nonglucose polysaccharides could be fermented. Acid treatment did not have a significant effect, but enzyme addition did improve fermentability to 38%. Most likely, the significant increase in NSP fermentability can be ascribed to the addition of pectolytic enzymes, which decreased branchiness of the water-soluble arabinan. Mainly xyloglucan, (glucurono-)xylan, (branched) arabinan, and cellulose remained in the excreta. The proportion of unextractable carbohydrates increased in excreta from broilers fed acid-extruded RSM. Probably, acid extrusion resulted in a less accessible NSP matrix, also decreasing the accessibility for pectolytic enzymes added in the diet. During alkaline extraction of the excreta, 39 to 52% (wt/wt) of the insoluble carbohydrates was released as glucosyl- and uronyl-rich carbohydrates, probably originally present via ester linkages or hydrogen bonding within the cellulose-lignin network. These linkages are expected to hinder complete NSP fermentation and indicate that digestibility of RSM may benefit substantially from an alkaline treatment or addition of esterases.

Tomatillo is widely cultivated in Mexico but is little known in other countries. The chemical composition of fruit from field grown plants was investigated during several vegetative seasons. Tomatillo contained a relatively high percentage of dry matter (7-10%) and extract (6.6-7.4%). Its potassium content was lower than that of tomato growing in the same conditions. The content of iron was higher, and that of other elements was comparable, depending on the conditions during the given year. The total sugar content amounted to 2.8-5.7%, depending on the selected population. The percentage of glucose and fructose decreased during ripening and that of saccharose increased. The content of pectic substances was similar as in tomato but the proportions of particular fractions was different. Tomatillo contained more acids than tomato, and showed an especially high citric and malic acid content. The latter decreased drastically during ripening. The content of oxalic acid was 11-18 mg 100 g-1 in ripe fruit and up to 54 mg in unripe. The vitamin C content depended on the selected population and amounted to 8-21 mg 100 g-1, dehydroascorbic acid prevailing. The content of vitamin PP was 0.8-1.3 mg 100 g-1.

This study aimed to investigate the influence of 1 - methylcyclopropene (1-MCP) on the substances involved in the softening of strawberry, cultivar Oso Grande, stored at room temperature, from the municipality of Itutinga, State of Minas Gerais. The parameters evaluated were: firmness, total pectin, percentage of solubilization, activities of the enzymes pectinmethylesterase (PME) (EC 3.1.1.11) and polygalacturonase (PG) (EC 3.2.1.15). It was concluded that 1-MCP delayed the softening of the fruits, since the fruits that were treated with 1-MCP after storage, have shown greater firmness, lower activities of PG and PME, and lower contents of total pectin, soluble pectin and percentage of solubilization.

Pectic substances are structural heteropolysaccharides that occur in the middle lamellae and primary cell walls of higher plants. They are composed of partially methyl-esterified galacturonic acid residues linked by alpha-1, 4-glycosidic bonds. Pectinolytic enzymes are complex enzymes that degrade pectic polymers and there are several classes of enzymes, which include pectin esterases, pectin and pectate lyases and polygalacturonases. Plants, filamentous fungi, bacteria and yeasts are able to produce pectinases. In the industrial world, pectinases are used in fruit juice clarification, in the production of wine, in the extraction of olive oil, fiber degumming and fermentation of tea, coffee and cocoa.

To enable structural characteristics of individual cell wall polysaccharides from rapeseed (Brassica napus) meal (RSM) to be studied, polysaccharide fractions were sequentially extracted. Fractions were analysed for their carbohydrate (linkage) composition and polysaccharide structures were also studied by enzymatic fingerprinting. The RSM fractions analysed contained pectic polysaccharides: homogalacturonan in which 60% of the galacturonic acid residues are methyl-esterified, arabinan branched at the O-2 position and arabinogalactan mainly type II. This differs from characteristics previously reported for Brassica campestris meal, another rapeseed cultivar. Also, in the alkali extracts hemicelluloses were analysed as xyloglucan both of the XXGG- and XXXG-type decorated with galactosyl, fucosyl and arabinosyl residues, and as xylan with O-methyl-uronic acid attached. The final residue after extraction still contained xyloglucan and remaining (pectic) polysaccharides next to cellulose, showing that the cell wall matrix of RSM is very strongly interconnected.

International audience; Passion fruit fiber pectin gels represent a new alternative pectin source with potential for food and non-food applications on a commercial scale. Pectic polysaccharides were extracted from passion fruit (Passiflora edulis) fiber using citric acid as a clean catalyst and autoclaved for 20 to 60 min at $121^{circ}C$. The best condition of pectin yield with the highest molecular weight was obtained with 1.0% of citric acid (250 mg/g dry passion fruit fiber pectin) for 20 min of autoclaving. Spectroscopic analyses by Fourier transform infrared, enzymatic degradation reactions, and ion-exchange chromatography assays showed that passion fruit pectin extracted for 20 min was homogeneous high methoxylated pectin (70%). Gel permeation analysis confirmed that the pectin extract obtained by autoclaving by 20 min showed higher molecular weights than those autoclaved for 40 and 60 min. Passion fruit pectin extracted for 20 min was enzymatically modified with fungal pectinmethylesterase to create restructured gels. Short autoclave treatment (20 min) with citric acid as extractant resulted in a significant increase of gel strength, improving pectin extraction in terms of functionality. The treatment of solubilized material (pectic polysaccharides) in the presence of insoluble material (cellulose and hemicellulose) with pectinmethylesterase and calcium led to the creation of a stiffer passion fruit fiber pectin gel, while syneresis was not observed.

Pectic substances are structural heteropolysaccharides that occur in the middle lamellae and primary cell walls of higher plants. They are composed of partially methyl-esterified galacturonic acid residues linked by alpha-1, 4-glycosidic bonds. Pectinolytic enzymes are complex enzymes that degrade pectic polymers and there are several classes of enzymes, which include pectin esterases, pectin and pectate lyases and polygalacturonases. Plants, filamentous fungi, bacteria and yeasts are able to produce pectinases. In the industrial world, pectinases are used in fruit juice clarification, in the production of wine, in the extraction of olive oil, fiber degumming and fermentation of tea, coffee and cocoa.

Pectic substances are structural heteropolysaccharides that occur in the middle lamellae and primary cell walls of higher plants. They are composed of partially methyl-esterified galacturonic acid residues linked by alpha-1, 4-glycosidic bonds. Pectinolytic enzymes are complex enzymes that degrade pectic polymers and there are several classes of enzymes, which include pectin esterases, pectin and pectate lyases and polygalacturonases. Plants, filamentous fungi, bacteria and yeasts are able to produce pectinases. In the industrial world, pectinases are used in fruit juice clarification, in the production of wine, in the extraction of olive oil, fiber degumming and fermentation of tea, coffee and cocoa.

Peaches were harvested in three stages of ripeness (treshold-mature-I, firm-ripe-II and ripe-II).Firm ripe (II) peaches were stored for 9 days at 4 and 22 oC.The amount of water-soluble, oxalate-soluble and alkali-soluble pectin were extracted and quantitatively determined as galacturonic acid, neutral sugars were determined as glucose. Jams were made with all peach samples as well as gels from extracted fractions. Gel strength of jams and gels was measured. Dry matter, sugar composition (amount of sucrose and reducing sugars) and pH value were determined and very little change was found during the ripening period and storage, too. Alkali-soluble fraction was more abounding than water-soluble fraction. The oxalate-soluble pectic fraction was found to be a minor fraction in all peach samples. The amount of total pectin and the amount of alkali-soluble pectin fraction dropped markedly after te 1st stage ripening, after the 2nd day of storage at 22 oC and slightly after the 6th day of storage at 4 oC. The level of alkali-soluble pectin in total pectin was inversely proportional to the level of water-soluble pectic fraction, and the level of oxalate soluble pectic fraction in total pectin content was fairly constant during the ripening and storage. Gel strength of jams and gels correleted vary well with changes of the amount of alkali soluble pectic fraction. The extracted alkali-soluble pectic fraction was capable of forming an acidic gel. Extracted oxalate-soluble pectic fraction forms a gel in the presence of calcium and solid matter more than 77%. It seems that the amount of alkali-soluble pectic fraction in peaches in responsible in producing peach jams according to gel strength.

Pretreatments by immersion in 10 and 100 mM CaCl2 prevent the loss in firmness of sweet frozen cherries. This effect can even be detected in fruits preserved for 6 months in a frozen state. The increase in firmness, through the treatments, is mostly apparent after freezing and is attributed to the formation of calcium bridges in the pectic material, caused by a decrease in the degree of esterification of pectins and an increase in the pectic fraction soluble in EDTA and the Ca2+ cation content in the cell wall. These changes in the pectic materials are of an enzymatic origin, since we observed an increase in the pectinesterase activity of the fruits after treatments with increasing calcium concentrations. © 1995 American Chemical Society., This work has been financed by the Comisión Interministerial de Ciencia y Tecnologia (C.I.C.y.T., Projects ALI9110728 and ALI941943)