The processes of cryomechanochemistry and cryomechanodestruction are studied during the development of food nanotechnologies of additives (frozen pastes) from chlorophyll-containing vegetables (CCV) in nanoscale form and the hidden bound forms of chlorophyll are detected. Nanotechnologies are based on the use of cryogenic «shock» freezing and low-temperature fine-dispersed grinding as innovative methods, which are accompanied by cryomechanodestruction and cryomechanochemistry. The CCV, such as

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... pinach, celery and parsley were used as the raw materials. The developed nanotechnologies allow it possible not only preserving chlorophylls a i b, β-carotene and other biologically active substances of the feedstock, but also revealing the hidden inactive forms of biologically active substances associated with biopolymers (protein, polysaccharides) into a free digestible form fuller. The bound inactive forms of chlorophyll and other biologically active substances were discovered in CCV during the processing them with thee help of cryotechnology into the healthy products – frozen pastes in nanoscale form. It has been determined that there is 3,0–3,5 times more chlorophyll in a bound form in the CCV than can be extracted from fresh chlorophyll-containing vegetables. It is shown that the use of the complex effect of cryogenic «shock» freezing on the CCV to a temperature in the product of minus 35 °C and subsequent fine-grinding leads to a high degree of extraction of hidden (latent) forms of chlorophyll, β-carotene, L-ascorbic acid, phenolic compounds from vegetables, mass fraction of which is 2,5–3,5 times more than in fresh vegetables. The mechanism of magnification processes is discovered. It is determined that the activity of oxidative enzymes (peroxidase and polyphenol oxidase) in the cryogenically frozen with a high speed CCV depends on the final temperature of the product freezing. It is determined that the freezing to a temperature – [...]