Technology for processing blueberries into concentrated extracts
https://doi.org/10.32634/0869-8155-2023-374-9-191-195
Abstract
Relevance. The production of food products using fruit and berry raw materials is one of the main directions in the creation of products with high nutritional value. The greatest prospects in this direction as ingredients are concentrated fruit and berry extracts due to the convenience of storage and the simplicity of the method of adding to products. The development of technologies for obtaining concentrated extracts of a functional orientation from fruit and berry raw materials, which ensure the safety of substances useful for the body, has recently become more and more relevant.
Methods. The objects of the study were dried berries and pomace of blueberries, extracts obtained from them. As the main indicators in the objects, the content of vitamin C, bioflavonoids, tannins, organic acids, etc. was determined by generally accepted standard methods. The antioxidant activity of the extracts was determined by the kinetic method.
Results. A technology for the production of extracts from fruit and berry raw materials has been developed, which ensures minimal influence of negative factors on the complex of biologically active substances of fruit and berry raw materials during processing and their high safety, which makes it possible to obtain extracts of functional orientation and high antioxidant activity.
About the Authors
S. N. Kravchenko
Kuzbass State Agricultural Academy
Russian Federation
Russian Federation
Sergey Nikolaevich Kravchenko, Doctor of Technical Sciences, Associate Professor
5 Markovtsev Str., Kemerovo, 650056
D. M. Popov
Kuzbass State Agricultural Academy
Russian Federation
Russian Federation
Dmitry Mikhailovich Popov, Candidate of Technical Sciences
5 Markovtsev Str., Kemerovo, 650056
A. S. Sankin
Kuzbass State Agricultural Academy
Russian Federation
Russian Federation
Anatoly Sergeevich Sankin, Graduate Student
5 Markovtsev Str., Kemerovo, 650056
N. V. Kuznetsov
Kuzbass State Agricultural Academy
Russian Federation
Russian Federation
Nikolay Valerievich Kuznetsov, Graduate Student
5 Markovtsev Str., Kemerovo, 650056
References
1. Sharikov A.Yu., Sokolova E.N., Amelyakina M.V., Polivanovskaya D.V., Serba E.M. The use of cranberries in extruded products ready for consumption. Storage and Processing of Farm Products. 2022; (4): 191–200 (In Russian). https://doi.org/10.36107/spfp.2022.379
2. Alekseenko E.V., Karimova N.Yu., Tsvetkova A.A. The Current State and Prospects for the Development of Methods for Processing Bilberries: Scoping Review. Storage and Processing of Farm Products. 2023; (1): 22–44 (In Russian). https://doi.org/10.36107/spfp.2023.353
3. Krekker L.G., Kolosova E.V. Antioxidant Activity as a Functional Advantage of a Fermented Milk Product During Storage. Storage and Processing of Farm Products. 2022; (2): 147–160 (In Russian). https://doi.org/10.36107/10.36107/spfp.2022.348
4. Kotova T.V., Maltseva E.M., Valnyukova A.S., Bhatia N., Tikhonova O.Yu. Antioxidant activity of Icelandic Cetraria (Cetraria islandica (L.) Ach.), used as a dietary supplement. Storage and Processing of Farm Products. 2022; (2): 107–119 (In Russian). https://doi.org/10.36107/spfp.2022.305
5. Nilova L.P., Malyutenkova S.M., Lebedeva P.S. Evaluation of Antioxidant Properties of Commercial Pomegranate Juices. Storage and Processing of Farm Products. 2023; (1): 83–96 (In Russian). https://doi.org/10.36107/spfp.2023.401
6. Gorobtsov E.I. The development of energy saving technology for the fruit and fruit crop sublimation drying using microwave and ultrasonic radiation. Bulletin of KSAU. 2013; (10): 235–239 (In Russian). https://elibrary.ru/rdcopd
7. Gribova N.A., Berketova L.V., Akimova N.A. Development prospects of processing industry in the sphere of processing fruits and berries. Nauchnoe obozrenie. 2015; (24): 107–110 (In Russian). https://elibrary.ru/vogmpb
8. Paraman I., Sharif M.K., Supriyadi S., Rizvi S.S.H. Agro-food industry byproducts into value-added extruded foods. Food and Bioproducts Processing. 2015; 96: 78–85. https://doi.org/10.1016/j.fbp.2015.07.003
9. Chowdhary P., Gupta A., Gnansounou E., Pandey A., Chaturvedi P. Current trends and possibilities for exploitation of Grape pomace as a potential source for value addition. Environmental Pollution. 2021; 278: 116796. https://doi.org/10.1016/j.envpol.2021.116796
10. Tereshchuk L.V., Pavlov S.S. Obtaining biologically valuable products from sea buckthorn fruits. Izvestiya vuzov. Food technology. 2000; (1): 46–48 (In Russian). https://elibrary.ru/qbwdah
11. Kravchenko S.N., Miller E.S., Plotnikova I.O., Popov A.M. Improvement of the Extraction Process in the Production of Instant Drinks. Storage and Processing of Farm Products. 2018; (1): 5–10 (In Russian). https://elibrary.ru/ywnyon
12. Kravchenko S.N., Popov D.M., Renzyaev A.O., Miller E.S. Optimization of the process of concentrating extracts from fruit and berry raw materials. Izvestiya vuzov. Food technology. 2019; (4): 82–86 (In Russian). https://doi.org/10.26297/0579-3009.2019.4.21
Review
For citations:
Kravchenko S.N., Popov D.M., Sankin A.S., Kuznetsov N.V. Technology for processing blueberries into concentrated extracts. Agrarian science. 2023;(9):191-195. (In Russ.) https://doi.org/10.32634/0869-8155-2023-374-9-191-195
Views:
273
Email this article 