Rosa rugosa Thumb., Rosa davurica Pall., and Rosa acicularis Lindl. contain a large number of target analytes which are bioactive compounds. High performance liquid chromatography (HPLC), in combination with the ion trap (tandem mass spectrometry), was used to identify target analytes in MeOH extracts of R. rugosa, R. davurica, and R. acicularis, originating from the Russian Far East, Trans-Baikal Region, and Western Siberia. The results of initial studies revealed the presence of 146 compounds, of which 115 were identified for the first time in the genus Rosa (family Rosaceae). The newly identified metabolites belonged to 18 classes, including 14 phenolic acids and their conjugates, 18 flavones, 7 flavonols, 2 flavan-3-ols, 2 flavanones, 3 stilbenes, 2 coumarins, 2 lignans, 9 anthocyanins, 3 tannins, 8 terpenoids, 3 sceletium alkaloids, 4 fatty acids, 2 sterols, 2 carotenoids, 3 oxylipins, 3 amino acids, 5 carboxylic acids, etc. The proven richness of the bioactive components of targeted extracts of R. rugosa, R. davurica, and R. acicularis invites extensive biotechnological and pharmaceutical research, which can make a significant contribution both in the field of functional and enriched nutrition, and in the field of cosmetology and pharmacy.

The article analyzes the microstructure of collagen of animal raw materials, modified by a chemical method by exposing the tripe tissue in dry sodium bicarbonate and subsequent exposure in a solution of acetic acid to improve its technological characteristics. The objects of research were beef tripe tissue from a freshly slaughtered animal before (control) and after modification (experiment). The modification was carried out in accordance with the following scheme: sequential exposure of the tripe tissue for 60 min with sodium bicarbonate in dry form, distributed over the surface of the tripe tissue, at a ratio of 10: 1, then rinsing in running cool water, then subsequent exposure in 2% food grade acetic acid for 30 minutes. In the course of the experiment, the following studies were carried out: microstructural analysis, changes in the indicators of cutting force and the content of amine nitrogen. The obtained experimental data showed that the treatment causes a change in the collagen microstructure of the tripe tissue: there is a widespread loosening of the cicatrix wall and destructive changes in collagen and muscle fibers, swelling and loosening the muscle fibers, while the striation of the fiber structure is significantly changed. In individual muscle bundles, elongated nuclei are noticeable, which are located eccentrically; in some areas of the stratified epithelium, cell nuclei were absent. Microstructural and biochemical analysis proves the presence of morphological and structural processes in the tripe tissue after the proposed method of chemical treatment, which improves its characteristics for further technological processing and the addition of sausages.

ФГБНУ «ФНЦ пищевых систем им. В.М. Горбатова»

ФГБНУ «ФНЦ пищевых систем им. В.М. Горбатова»