Development of sublimation drying modes of rose hip fruits Freezing drying of rose hip

The aim of the study was the selection of effective modes of rosehip sublimation dehydration. An Iney-6M unit was used for freeze drying. The selection of the duration of the sublimation stage and the final drying temperature was carried out. At the same time, such indicators as the duration of drying, organoleptic assessment and the preservation of vitamin C were analyzed. The duration of freeze drying of rose hips with a period of sublimation of 4, 5, 6 and 7 hours was 6, 7, 8 and 8.5 hours, respectively. It was found that with a decrease in the duration of the sublimation stage, a decrease in the quality characteristics of dry rose hips is observed. It was found that when the drying temperature changes from 70 to 40 °C, the drying time increases from 6.5 to 9.5 hours. At the same time, the loss of vitamin C also decreases. Based on the research, the most favorable modes of sublimation dehydration of rose hips have been determined - the final drying temperature is 50 °C and the duration of the sublimation stage is 5 hours. Under these modes, the duration of lyophilization is 8 hours, the total organoleptic assessment is 18.25 points out of 20, and the preservation of vitamin C is 27%. Lyophilized rose hips can be used as an independent product, or ground into powder for adding to other products - confectionery, dairy, bakery products, as well as biologically active additives and functional food.

The effect of rose hip on experimental anti-GBM glomerulonephritis in systemic lupus erythematosus murine models

Background: Systemic lupus erythematosus (SLE or lupus) is a chronic autoimmune disease with ominous end organ manifestations significantly affecting the kidneys and joints. One of the most frequent manifestations is glomerulonephritis (GN), a renal disease distinguished by inflammation of the glomeruli that often leads to end stage kidney failure. Treatments often have severe side effects. Rose hip (RH) is derived from Rosa canina L. and has been used as a medicinal plant for centuries; it contains numerous beneficial constituents, and has the capacity to counter lipid peroxidation, oxidative stress, and inflammation. Methods: Nephritis was induced in 129/svJ strain mice using anti-glomerular basement membrane antibodies (anti-GBM). The experimental group was fed whole RH preparation (100mg/kg body weight per day) by oral gavage from D5 to D10; the control group was fed the diluent used to dissolve RH (10 mice per group). Mice were sacrificed on D11 and phenotyped for disease. Blood urea nitrogen (BUN) and proteinuria were measured; flow cytometry of kidneys was performed on both groups. Results: RH treatment decreased proteinuria, blood urea nitrogen, CD4+, CD8+, CD11b+Gr-1+ (neutrophil), and CD11b+CD11c+ (myeloid cells) compared with nephritis control. The presence of vitamin C was confirmed. RH largely maintained its total antioxidant capacity and some vitamin C content for 24 hours, as well as at least 7 days after preparation. Conclusion: Our preliminary results confirmed that RH has antioxidative properties, significant anti-inflammatory effects, and may be useful in managing glomerulonephritisKeywords: Rose hip, glomerulonephritis, systemic lupus erythematosus, lupus, proteinuria, blood urea nitrogen, CD4+, CD8+, CD11b+Gr-1+(neutrophil), and CD11b+CD11c+ (myeloid cells)

Valorization of Rose Hip (Rosa canina) Puree Co-Product in Enriched Corn Extrudates

Serious issues and challenges of the world’s population are represented by dwindling natural food resources and the scale-up of sustainable food manufacturing. Therefore, the valorization of co-products from the food industry represents new methods for food development. The principal goal of the study was to capitalize rose hip (Rosa canina) co-product powder in extrudates, highlighting its influence on extrusion parameters, physicochemical, and nutritional characteristics. The water absorption index, swelling index, and hygroscopicity increased with the rose hip co-product addition. Furthermore, water solubility index, expansion index, porosity, image parameters (area and perimeter) of the extrudates decreased. Lycopene, β-Carotene, Zea-esters, and lutein were the main carotenoids identified in the extrudates; whereas Catechin, Di-gallic acid, Procyanidin dimmer 1, Procyanidin dimmer 2, and Isorhamnetin-glucuronide were the main flavonoids. Strong Pearson correlations were identified between carotenoids, total flavonoids, vitamin C, total folate, and antioxidant activity. Valorization of the Rosa canina powder co-product led to value-added products—corn extrudates—rich in bioactive compounds.

Selected dried fruits as a source of nutrients

Dried fruits are an excellent alternative to unhealthy snacks. Twelve commercially available dried fruits were selected: dates, raisins, prunes, Goji berry, chokeberry, rose hip, sea buckthorn, berberis, physalis, haritaki, noni and juniper. The nutritional value in terms of moisture, ash, protein, fat, carbohydrate, dietary fiber, energy value, mineral composition, antioxidant activity and tannins was compared. It is a novelty in the literature in relation to the particular analytes (e.g., minerals, tannins) and/or fruits (e.g., berberis, noni, haritaki). Especially rich in protein were Goji berry (13.3%), sea buckthorn (9.3%), noni (8.9%) and physalis (8.0%); in fat − sea buckthorn (11.2%); in dietary fiber (4.4–53.0%) − most of analyzed products. High antioxidant capacity was noticed for haritaki, berberis, rose hip, Goji berry, and physalis. An important source of minerals was 100 g of: noni (345 mg of Ca; 251 mg of Mg), rose hip (844 mg of Ca; 207 mg of Mg), juniper (564 mg of Ca), sea buckthorn (58 mg of Fe), berberis (24 mg of Fe) and haritaki (14 mg of Fe). The nutritionally attractive dried fruits have the potential for wider application in food formulations.

Metabolite and Elastase Activity Changes in Beach Rose (Rosa rugosa) Fruit and Seeds at Various Stages of Ripeness

Rose hips are the fruits of the beach rose (Rosa rugosa). To determine the optimal harvest time and to obtain the maximum functional compounds, rose hips at various stages of ripeness (immature, early, mid, and late) were harvested, and the flesh tissue and seeds were separated. The rose hip flesh showed the highest total phenolic content at the mid-ripeness stage (8.45 ± 0.62 mg/g gallic acid equivalent concentration (dry weight)). The early-, mid-, and late-ripeness stages of rose hip flesh did not show significantly different 2,2-diphenyl-1-picrylhydrazyl antioxidant capacities. The elastase inhibitory activity of the 95% ethanol extract from the rose hip seeds was highest at the mid-ripeness stage; however, the elastase inhibitory activity of the rose hip tissue was not significantly different from that of the seeds. Pathway analysis using MetaboAnalyst showed that sucrose, fructose, and glucose gradually increased as the fruit ripened. Ursolic acid was detected in the seeds but not in the flesh. Of the fatty acids, linoleic acid concentrations were highest in rose hip seeds, followed by linolenic acid, oleic acid, and palmitic acid. Fatty acids and ursolic acid might be the active compounds responsible for elastase inhibitory activity and can be utilized as a functional cosmetic material.

THE NAMES OF BERRIES IN THE KOMI-PERMYAK LANGUAGE OF THE LATE 18th CENTURY (ON THE MANUSCRIPTS OF ANTONY POPOV)

The article deals with fifteen Komi-Permyak names of berries noted at the end of the 18th century: ди́каꙗ ка́лина [díkaya kálina] ‘elderberry (Sambucus racemosa L.)’, е́жевика [ézhevika] ‘European dewberry (Rubus caesius L.) (?)’, же́лнегъ [zhélneg] ‘rose hip (Rosa L.)’, жи́молость [zhímolost'] ‘honeysuckle (Lonicera L.)’, жо́ [zhó] ‘viburnum (Viburnum L.)’, л ѣ ́ мъ [lém] ‘bird cherry (Prunus padus L.)’, мы́рпонъ [mýrpon] ‘cloudberry (Rubus chamaemorus L.)’, на́мыръ [námyr] ‘stone bramble (Rubus saxatilis L.)’, о́зъ [óz] ‘strawberry (Fragaria L.)’, пу́лъ [púl] ‘cowberry (Vaccinium vitis-idaea L.)’, ря́бина [ryábina] ‘rowan (Sorbus L.)’, сэ́тэръ [séhtehr] ‘currant (Ribes L.)’, с ѣ ́ ́ла о̀зъ [séla òz] ‘creamy strawberry (Fragaria viridis (Duch.) Weston)’, ту́ри моль [túri mol'] ‘cranberry (Vaccinium subgen. Oxycoccus (Hill) A. Gray)’, э́мидзь [éhmidz'] ‘raspberry (Rubus idaeus L.)’. The research is based on the material of two handwritten Komi-Permyak-Russian dictionaries (alphabetical and thematic) of 1785 authored by the archpriest of the Peter and Paul Cathedral in Perm Antony Popov (1748-1788). The purpose of this study is to establish the history, etymology and ethnocultural features of the Komi-Permyak names of berries noted in A. Popov’s manuscripts. Among the methods and approaches used in this study: a) methods of historical knowledge; b) the empirical method; c) methods and techniques of comparative historical and comparative linguistics. The names of berries from A. Popov’s dictionaries are compared with the material of other later sources on the Komi-Permyak language, and are also compared with the data of the Komi-Permyak literary language and modern Komi dialects. The ethnolinguistic data and versions about the origin of all the considered Komi-Permyak words are given. Etymological analysis has shown that the native names of berries originated in ancient times, most of them belong to the pre-Permic (Finno-Permic, Finno-Ugric, Uralic) era; also there is a possible substrate heritage. Some words have lost the ability to be used independently, while others can now be classified as archaisms, dialectisms, and passive vocabulary.

Study of properties of jelly-fruit marmalade with herbal additives

The results of studies of the properties of jelly-fruit marmalade with plant additives from Sudanese rose, rose hip and pumpkin during storage for 3 months are presented. It is shown that during the shelf life organoleptic, physicochemical quality indicators of marmalade with plant additives meet the requirements of current regulations, the color intensity is maintained. New products have a high content of β-carotene, anthocyanins, minerals, tannins and pectin.