Abstract
Scientific research is devoted to the processes of cultivation of garden Spinach (Spinacia oleracea) and further stages of preparation of evacuated powder (dietary supplements) and eco-soap from the grown plant. The main object of research is Garden spinach, which is currently one of the generally recognized leaders of vegetable greens in the diet of modern humans. This fact is due to the presence of a wide range of biologically important chemical components in this plant. In this regard, within the framework of this study, the task was set to create a modern product with a long shelf life, convenient for daily use, preserving a fullfledged biochemical composition, affordable from an economic point of view. An important aspect of the experiment was the control of cultivation conditions, which does not allow the use of chemical fertilizers, since spinach has the property of accumulating these substances in biomass in large quantities. The process of green biomass cultivation was accompanied by monitoring of temperature, humidity, lighting, and watering frequency, which allowed for a comparative analysis of growth dynamics over time by the end of cultivation.Research aimed at creating experimental biotechnological products – evacuated powder from dried spinach leaves, allowed us to obtain a biologically active food additive for long-term storage (for one year). The proposed additive, which is an alternative to fresh spinach, has the advantage of off-season products that fully preserve biological activity in a vacuum state. The range of spinach powder applications is also important, both in the traditional formulation, as well as in cocktails and smoothies, and as a natural colorant in confectionery technology. In order to compare the preservation of biological activity in the evacuated powder and in freshly harvested spinach leaves, a chromatographic analysis was performed. The indicator of biological activity was chlorophylls a and b contained in fresh and dried spinach leaves.At the final stage of the research, a technology was developed for using freshly squeezed young spinach juice, the so-called «baby spinach», to make eco-soap. The «baby spinach» crop was harvested in the second week of cultivation under the specified conditions, then it was harvested and crushed by liquid extraction. The stage of introduction of liquid plant biomass (spinach extract) was included in the traditional technological process of cooking soap mass.