scholarly journals Ascorbic Acid Influence on the Extraction Intensity of the Anthocyanin Pigment from Black Currant Berries and Its Stability

Food Industry ◽  
2020 ◽  
Vol 5 (4) ◽  
pp. 68-73
Author(s):  
Natalia Chesnokova ◽  
Egor Ashikhmin
Keyword(s):  
Ascorbic Acid ◽  
Optical Density ◽  
Raw Materials ◽  
Solvent System ◽  
Intensity Increase ◽  
Anthocyanin Pigment ◽  
Black Currant ◽  
Plant Raw Materials ◽  
Acid Effect ◽  
Extraction Degree

The article considers the ascorbic acid effect on the extraction rate and stability of anthocyanin pigment exuded from black currant berries. The researchers treated defrosted and crushed black currant berries with 0.2–10.0 % solutions of ascorbic acid at temperatures of 20–90 °C for 5–150 minutes and 100 °C for 2.5 minutes, then filtered the solution out. They determined the color intensity of the solutions by the optical density using spectrophotometer SHIMADZU UV-1800 (Japan). To determine the anthocyanin pigment content, a man diluted samples with solvent system ethanol/water/hydrochloric acid (69/30/1) and measured their optical density at a wavelength of 540 nm. The authors calculate anthocyanins content in solutions using the formula and determine that the use of 0.2–1.0 % solution of ascorbic acid as an extractant leads to the extraction intensity increase of anthocyanin pigment from plant raw materials. Adding a 1.0 % ascorbic acid solution of to the system increases the extraction degree of anthocyanin pigment by 1.4 times. A further increase in the amount of ascorbic acid in the solution to 2.0–10.0 % leads to a slight increase in the extraction intensity of anthocyanin pigment. The most complete anthocyanin pigment is extracted from plant raw materials in the presence of ascorbic acid at exposure temperatures of 20-80 °C for 30 minutes and 100 °C for 2.5 minutes. An increase in the exposure time to 60-150 minutes leads to a drop in the extraction degree of anthocyanin pigment and a change in the solution color. The solution of the pigment color becomes brown.

scholarly journals DEVELOPMENT OF RECIPTURES OF CANNED SMOTHIES MADE FROM ZUCCHINI AND FRUITS

2018 ◽  
Vol 4 ◽  
pp. 56-62
Author(s):  
Anastasiia Tokar ◽  
Liudmyla Matenchuk ◽  
Zinaida Kharchenko ◽  
Iryna Haidai ◽  
Nadiia Zahorko ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Nutritional Value ◽  
Raw Materials ◽  
Treatment Temperature ◽  
Black Currant ◽  
Plant Raw Materials ◽  
Vegetables And Fruits ◽  
Technology Of Production ◽  
Constant Interest ◽  
Acid Index

Rational nutrition for a whole year is possible with a well-established system of storage and processing of plant raw materials. Products with vegetable and fruit raw materials due to their availability and nutritional value are in demand among the population. There is a constant interest in new products with increased biological value. The preservation of ascorbic acid, the main source of which is vegetables and fruits, is also affected by the technology of production. Despite the damaging effect of the heat treatment temperature of canned products on thermolabile components, the sterilization regimes should be relaxed. To this end, it has been proposed to produce beverages from vegetables and fruits for scientifically-based recipes, which allows them to be processed at a temperature of 100 °C, as well as juices with pulp and sugar. Smoothie, made on the basis of zucchini with the addition of gooseberries and blackcurrant puree contain respectively 13.3 and 41.8 mg/100 g of ascorbic acid, have an optimal for good perception of the sugar-acid index 21,4-21,5 compared with juices from soft pulp and sugar from gooseberry and black currant, which produces industry. The latter is explained by the fact that instead of sugar syrup, natural juice from zucchini was used in the recipe.

USE OF DRY EXTRACTS OF FRUIT AND BERRY RAW MATERIALS TO INCREASE THE NUTRITIONAL VALUE OF KVASSES OF FERMENTATION

2021 ◽  
Author(s):  
Е.С. КЕЛЕНКОВА ◽  
Е.Ю. ЕГОРОВА
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Nutritional Value ◽  
Raw Materials ◽  
Age Groups ◽  
Sea Buckthorn ◽  
Vacuum Drying ◽  
Black Currant ◽  
Organoleptic Characteristics ◽  
Standard Quality

Разработаны квасы брожения с использованием сухих экстрактов ягод малины, плодов черной смородины и облепихи. Исследованы экстракты плодов облепихи, ягод малины и черной смородины, полученные методом импульсно-вакуумной сушки (ООО «Вистерра», Бийск). Квасы готовили по промышленной технологии на концентрате квасного сусла. Экстракты добавляли в квас до начала брожения в дозировке от 2 до 8%. Образцы квасов с использованием экстрактов обладали приятным послевкусием, слабовыраженным плодовым ароматом. Полученные квасы характеризует высокое содержание аскорбиновой кислоты, мг/100 г, и полифенольных веществ, мг/100 мл, соответственно: контроль – менее 0,1 и 42,6; с добавлением экстракта малины 2,7 и 58,7; облепихи 6,9 и 47,7; черной смородины 4,6 и 66,2. Определено, что потребление одного стакана (200 мл) свежеприготовленного кваса с плодовым (ягодным) экстрактом позволяет удовлетворить от 100 до 150% суточной потребности в флавоноидах (85 мг/сут) и фенолокислотах (10 мг/сут), преобладающих в составе полифенольных веществ. С учетом уточненных норм МР 2.3.1.2432-08 определено, что квасы с экстрактами облепихи и смородины способны удовлетворить 10–15% физиологической потребности в витамине С взрослых и 15–45% – детей разных возрастных групп. Установлено, что добавление 6% плодово-ягодного экстракта к купажу перед брожением дает возможность вырабатывать квасы стандартного качества с оригинальными органолептическими характеристиками и повышенной пищевой ценностью. The kvasses of fermentation using dry extracts of raspberries, black currant and sea buckthorn have been developed. Extracts of sea buckthorn fruits, raspberries and black currants obtained by pulse-vacuum drying in LLC «Visterra» (Biysk) were studied. Kvasses was prepared according to industrial technology on a concentrate of kvass wort. The extracts were added to the kvass before fermentation in a dosage of from 2 to 8%. Samples of kvasses using extracts had a pleasant aftertaste, slightly pronounced fruit aroma. The resulting kvasses is characterized by a high content of ascorbic acid, mg/100 g, and polyphenolic substances, mg/100 ml, respectively: control – less than 0,1 and 42,6; with the addition of raspberry extract 2,7 and 58,7; sea buckthorn 6,9 and 47,7; black currant 4,6 and 66,2. It was determined that the consumption of one glass (200 ml) of freshly prepared kvass with fruit (berry) extract can satisfy from 100 to 150% of the daily need for flavonoids (85 mg/day) and phenolic acids (10 mg/day), which are predominant in the composition of polyphenolic substances. Taking into account the recommendations of MR 2.3.1.2432-08, it was found that kvasses with buckthorn and currant extracts can meet 10–15% of the physiological need for vitamin C in adults and 15–45% in children of different age groups. It was found that the addition of 6% fruit and berry extract to the blend before fermentation makes it possible to produce kvasses of standard quality with original organoleptic characteristics and increased nutritional value.

TECHNOLOGY OF LINGERING COOKIES OF FUNCTIONAL PURPOSE WITH THE USE OF MEDICINAL AND TECHNICAL RAW MATERIALS

2020 ◽  
Author(s):  
Т.Н. ЛАЗАРЕВА ◽  
С.Я. КОРЯЧКИНА ◽  
И.М. ЖАРКОВА ◽  
Ю.Ф. РОСЛЯКОВ
Keyword(s):  
Ascorbic Acid ◽  
Medicinal Plant ◽  
Wheat Flour ◽  
Human Body ◽  
Raw Materials ◽  
Energy Value ◽  
Plant Raw Materials ◽  
Maximum Loading ◽  
Functional Product ◽  
Functional Purpose

Разработаны рецептура и технология производства затяжного печенья функционального назначения с использованием сухих экстрактов мелиссы, пустырника, шалфея, боярышника и валерианы, обогащающих изделия антиоксидантами. Исследовано влияние добавления сухих экстрактов в качестве обогащающей добавки и взамен части пшеничной муки. Обоснована целесообразность замены 7 муки сухими экстрактами, что обеспечило повышение намокаемости на 10,4, снижение предельного усилия нагружения на 36,0 и сохранение высоких значений органолептических показателей печенья. Приведена рецептура разработанного затяжного печенья Энергия природы . Показано, что внесение экстрактов лекарственно-технического сырья взамен 7 муки позволило снизить энергетическую ценность изделий на 3,4, повысить содержание в-каротина в 2,7 раза, аскорбиновой кислоты в 2 раза, флавоноидов в 2,6 раза. Установлено, что при употреблении 100 г разработанного печенья в организм человека поступает 58,03 мг антиоксидантов, что соответствует 16,6 суточной потребности и позволяет рекомендовать печенье Энергия природы как изделие функционального назначения. Recipes and technologies for the production of lingering functional cookies have been developed using dry extracts of melissa, motherwort, sage, hawthorn and valerian, which enrich the products with antioxidants. The effect of adding dry extracts as an enriching additive and instead of part of wheat flour was investigated. The expediency of replacing 7 of flour with dry extracts is justified, as evidenced by an increase in wetting by 10,4, a decrease in the maximum loading force by 36,0 and the preservation of the values of organoleptic indicators of cookies. The recipe of the developed lingering cookies Energiya prirody is given. It is shown that the introduction of extracts of medicinal plant raw materials instead of 7 flour allowed to reduce the energy value of products by 3,4, increase the content of в-carotene by 2,7 times, ascorbic acid by 2 times, flavonoids by 2,6 times. It was found that when using 100 g of the developed cookies, the human body receives 58,03 mg of antioxidants, which corresponds to 16,6 of the daily requirement, which allows us to recommend cookies Energiya prirody as a functional product.

scholarly journals Changes in analytical characteristics of pectic substances when freezing berries

2021 ◽  
Vol 285 ◽  
pp. 03016
Author(s):  
Irina Sobol ◽  
Ludmila Rodionova ◽  
Ludmila Donchenko ◽  
Albina Varyvoda
Keyword(s):  
Positive Impact ◽  
Raw Materials ◽  
The Body ◽  
Raw Material ◽  
Black Currant ◽  
Plant Raw Materials ◽  
Radioactive Nuclides ◽  
Complexing Ability ◽  
And Storage ◽  
Pectin Substances

Pectin substances are valuable components of plant cells. They have properties that allow them to be used in various industries - water retaining, gel-forming and complexing abilities. The most important property that has a positive impact on human health is the complexing ability. It is the property of pectin substances to bind heavy and toxic metals, radioactive nuclides, free radicals and other toxins in insoluble complexes and remove them from the human body. Due to their complexing ability pectin substances are used in medicines aimed at reducing cholesterol in the body, prolonging the effect of drugs, reducing the body’s allergic reactions to various substances. This property depends on the analytical characteristics of pectin substances and may vary depending on the type of raw material and the method of its processing. Currently, freezing is commonly used to preserve various types of fruits and berries, especially perishable ones. There are data in the literature about changes of pectin substances in various plant raw materials, but there are not enough data about changes of analytical characteristics of pectin substances during freezing and storage and their influence on the complexing ability. The article presents a study of the analytical characteristics of pectin substances contained in red and black currant berries during the process of their freezing and storage at low temperatures. Studies on their influence on the change in the complexing ability are presented.

scholarly journals Development of the Technology of Obtaining a Non-Alcoholic Beverage for Preventing Iodine Deficiency Disorders with the Use of Nonconventional Plant Raw Materials

2019 ◽  
Vol 9 (1) ◽  
pp. 3795-3805
Keyword(s):  
Iodine Deficiency ◽  
Raw Materials ◽  
Juglans Regia ◽  
Alcoholic Beverage ◽  
Daily Intake ◽  
Experiment Planning ◽  
Iodine Deficiency Disorders ◽  
Black Currant ◽  
Total Iodine ◽  
Plant Raw Materials

The article presents the results of the research on the development of the formulation and the technology for obtaining a non-alcoholic beverage for preventing iodine deficiency disorders based on an extract from the nontraditional plant raw materials of the North-Caucasian region. Using the experiment planning module of the STATISTICA suite, the optimal formulation of the phytocomposition mixture for enriching the developed beverage was obtained, which contained the herb of common thyme (lat. Thimus serpyllum L), the herb of purple coneflower (lat. Echinacea Angustifolia), leaves of black currant (lat. Ríbes nígrum); leaves of walnut (lat. Juglans regia L.), with the predictive total iodine content of 82.001 µg/100 g. Laboratory and modeling experiments were performed for obtaining an extract and developing the technology of making the beverage based on it. The developed non-alcoholic beverage has a distinctive taste and a distinct herbal aroma with light notes of dried fruit; it has a preventive effect for the iodine deficiency conditions, which has been confirmed experimentally – the content of functional ingredient (iodine) in it is 48.0 mg/100 cm3 (32 % of the recommended daily intake of iodine), which corresponds to the requirements of GOST R 56543-2015 applicable to functional drinks. In terms of quality and safety, the beverage meets the requirements of regulatory documents of the Russian Federation and the Eurasian Economic Union and may be included in the diets of various age groups as a taste beverage and a functional beverage for preventing iodine deficiency.

Influence of ecological and geographical conditions on the content of phenolic compounds and ascorbic acid of medicinal plants

Biomics ◽  
2020 ◽  
Vol 12 (4) ◽  
pp. 475-479
Author(s):  
E. Bimenyindavyi ◽  
O.A. Timofeeva
Keyword(s):  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Medicinal Plants ◽  
Raw Materials ◽  
Chenopodium Album ◽  
Urtica Dioica ◽  
Plant Raw Materials ◽  
Bidens Tripartita ◽  
Different Parts

The aim of our study was to evaluate the dependence of the accumulation of phenolic compounds (soluble phenolic compounds and tannins) and ascorbic acid in different parts of three medicinal plants: Bidens tripartita, Urtica dioica and Chenopodium album on the place of growth. The plants were collected from three regions of Tatarstan (Vysokogorsky, Laishevsky and Spassky region. The results showed that the accumulation of these substances in the studied plants differs in different parts of the plants, depending on the place of growth. B. tripartita is the richest in the studied substances. Vysokogorsky and Spassky regions turned out to be areas with the best plant raw materials.

scholarly journals Application of fruit and berry raw materials in hot drink recipes

2020 ◽  
Vol 10 (4) ◽  
pp. 39-52
Author(s):  
O.V. Chugunova ◽  
◽  
D.V. Graschenkov ◽  
A.V. Vyatkin ◽  
◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Green Tea ◽  
Negative Impact ◽  
Raw Materials ◽  
Antioxidant Properties ◽  
Black Tea ◽  
Daily Consumption ◽  
Black Currant ◽  
Total Antioxidant

The article presents research on the development of organoleptically compatible recipes and technologies for hot drinks of the pronounced antioxidant properties based on fruits and berries of varieties growing in the Sverdlovsk region with the addition of English Breakfast black tea, Earl Gray black tea, Tie Guan Yin green tea, Milk Oolong green tea, and Sencha green tea, as well as various brands of tea blends and tea-bags. In addition, we used dried medicinal and technical raw materials and spices. It was found that the values of the antioxidant activity (AOA) of tea bags and tea drinks are in the range from 0.274 to 12.809 mmol-eq/dm3; in the pekoe teas they are in the range from 9.375 to 14.531 mmol-eq/dm3; in the raw materials of plant origin growing in the Sverdlovsk region they are from 0.513 to 8.227 mmol-eq/dm3. The greatest total antioxidant activity has been observed in: Prevoshodnaya sea buckthorn cultivar– 2.204 mmol-eq/dm3; Vladimirskaya cherry variety – 4.971 mmol-eq/dm3; Chernoplodnaya aronia variety – 8.026 mmol-eq/dm3; Globus black currant variety– 8.227 mmol-eq/dm3. According to the research results, the total AOA value for developed hot drinks prepared from fresh fruits and berries was from 13.641 to 20.815 mmol-eq/dm3, and for hot drinks prepared on the basis of Frozen semi-finished product from fruits and berries – from 13.576 to 20.772 mmol-eq/dm3, which is 42-65% of the recommended daily consumption rate in terms of ascorbic acid (ascorbic acid AOA values – 32.024 ± 0.350 mmol – eq/dm3). The developed hot drinks have high values of antioxidant activity, which means that they can increase the amount of antioxidants in the diet of consumers and thereby reduce the negative impact of oxidative stress. The proposed technique of hot drinks manufacturing with the use of frozen semi-finished product allows to increase the rate of technological process significantly.

COMPARATIVE ANALYSIS OF BIOACTIVE SUBSTANCES CONTENT IN THE LEAVES AND FRUITS OF A ROWAN-TREE (SORBUS AUCUPARIA FRUCTUS) AND ASSESSMENT OF PROSPECTS IN MEDICINE AND PHARMACY

2020 ◽  
pp. 58-62
Author(s):  
Chernichkina A.D.
Keyword(s):  
Raw Materials ◽  
Wide Distribution ◽  
Biologically Active ◽  
Bioactive Substances ◽  
Plant Raw Materials ◽  
Mountain Ash ◽  
The Russian Federation ◽  
Materials Used ◽  
Active Substances ◽  
Pectin Substances

A large number of biologically active substances, organic acids, tannins, and pectin substances were detected during the study of fruits, leaves, and pulp of the fruits of mountain Ash. The content of these substances in leaves and pulp will significantly expand the arsenal of medicinal plant raw materials used. Given the wide distribution of mountain Ash in the territory of the Russian Federation, harvesting leaves from the same plants after harvesting the fruit and using pulp will make it possible to obtain new phytopreparations.

TECHNOLOGICAL ASPECTS OF HIGH QUALITY RAW MATERIAL OBTAINING FOR PECTIN PRODUCTION

1970 ◽  
pp. 47-50
Author(s):  
I. A. Ilina ◽  
I. A. Machneva ◽  
E. S. Bakun
Keyword(s):  
Raw Materials ◽  
Thermal Characteristics ◽  
Environmental Safety ◽  
Raw Material ◽  
High Quality ◽  
Temperature Conductivity ◽  
Drying Temperature ◽  
Plant Raw Materials ◽  
Gel Forming Ability

  The article is devoted to the study of the chemical composition, physical and thermal-pfysical characteristics of damp apple pomaces and the identifying patterns of influence of drying temperature the functional composition and gel-forming ability of pectin. The research is aimed at obtaining initial data for the subsequent calculation of the main technological, hydro-mechanical, thermal, structural and economic characteristics of devices for drying the plant raw materials, ensuring the environmental safety and high quality of pectin-containing raw materials, the reducing heat and energy costs. As a result of the study of the thermal characteristics of apple pomaces, the critical points (temperature conductivity – 16.5 x 10-8 m2/s, thermal conductivity – 0.28 W/m K, heat capacity – 1627 j/(kg K)) at a humidity of 56 % are determined, which characterizing the transition from the extraction of weakly bound moisture to the extraction of moisture with strong bonds (colloidal, adsorption). It was found that the pomaces obtained from apples of late ripening have a higher content of solids (21-23 %), soluble pectin and protopectin (2.5-4.5 %). Dried pomaces obtained from apple varieties of late ripening contain up to 25 % pectin, which allow us to recommend them as a source of raw materials for the production of pectin. The optimum modes of preliminary washing of raw materials are offered, allowing to the remove the ballast substances as much as possible. It is established that when the drying temperature increases, the destructive processes are catalyzed: the strength of the pectin jelly and the uronide component and the degree of pectin esterification are reduced. The optimum drying temperature of damp apple pomaces is 80 0C, at which the quality of pectin extracted from the dried raw materials is maintained as much as possible. It is shown that the most effective for the pectin production is a fraction with a particle size of 3-5 mm, which allow us to extract up to 71 % of pectin from raw materials.

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