A study of the chemical composition and antioxidant properties of products of wild berries processing

Нилова, Людмила Павловна; Malyutenkova, Svetlana; Ikramov, Ruslan

doi:10.1088/1755-1315/337/1/012025

Cited by 3 publications

(3 citation statements)

References 21 publications

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“…In addition, Piłat et al, in a study regarding the effect of lyophilization on the transformations of phenolic compounds in lingonberry, reported a total phenolic content in lyophilized fruit of 2428.81 GAE mg/100 g dry weight, which is lower than that determined by us in thermally dehydrated lingonberries [50]. Nilova et al indicated a polyphenols level in fresh lingonberry fruit of 425.5 ± 14.5 mg GAE/100 g fresh fruit, which means 2263.29 mg GAE/100 g dry weight, which is close to that reported by Pilat et al [51].…”

Section: Total Phenolic Content (Tpc) Of Fortified Flours and Pastry ...supporting

confidence: 66%

Insights into the Development of Pastry Products Based on Spelt Flour Fortified with Lingonberry Powder

Raba,

Radulov,

Alexa

et al. 2023

Agronomy

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The lingonberries represent a valuable resource for many sectors of the food industry in a wide variety of both organic and conventional products. In the context of little information on the use of dried and ground lingonberries mixed with flour in bakery processing, this study aimed to evaluate how the use of spelt wheat flour fortified with dried lingonberry powder in the preparation of cookies, muffins, and brioches with different types of dough can improve their nutritional, functional, and sensory properties, and the degree to which the rheological properties of the dough are affected. The results of the proximate composition analysis revealed that the use of fortified flour in the pastries matrix led to a significant increase in mineral content by an average of 9% and a reduction in protein content up to 7% progressively with the concentration of fruit powder in fortified flour, relative to control samples. The phytochemical profile of pastry products led to a statistically significant enhancement by using fortified flour in their manufacturing formula, with results showing increases of 10 times in total flavonoids content, 9.3 times in total phenolic content, up to 2 times in DPPH (1,1-diphenyl-2-picrylhydrazyl) radical inhibition ability, and for FRAP (ferric-reducing antioxidant power), with values of 14.8 times relative to the control in cookies. The rheological behavior highlighted that the mixing of lingonberry powder with spelt flour is suitable for dough prepared with liquid in order to form gluten up to 15% of fruit addition. The best rated from a sensory point of view were muffins prepared from flour fortified with 10% lingonberry powder. The data resulted from this research suggest that the inclusion of lingonberry powder in spelt wheat flour consists of a promising solution to develop innovative pastry products with improved functional properties.

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Section: Total Phenolic Content (Tpc) Of Fortified Flours and Pastry ...supporting

confidence: 66%

Insights into the Development of Pastry Products Based on Spelt Flour Fortified with Lingonberry Powder

Raba,

Radulov,

Alexa

et al. 2023

Agronomy

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“…Gelatin jellies were obtained on the basis of water extracts in the ratio: for cranberries 1.5: 10, for lingonberries 1.5: 10, for bilberries 1:10, for blueberries 1:10, as the sources of antioxidants [24,25]. A microwave (magnetron power 800 W, frequency 2450 MHz) was used to maximize the transfer of antioxidants from berry press residues to the extract.…”

Section: Methodsmentioning

confidence: 99%

Implementation of a differentiated approach to the use of microwaves processing in the production of gelatin jellies

2021

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The market for jelly products based on natural raw materials is promising and is constantly expanding. For the production of gelatin jellies based on extracts from berry press residues, microwave technology was used, which made it possible to exclude the operation of swelling of gelatin for renaturation of proteins. The differentiated approach to the use of microwaves in the production of gelatin jellies influenced the technological parameters (time of heating the recipe mixture in a microwave oven; time of formation of the gelatin jellies structure upon cooling) and quality characteristics (plasticity, antioxidant activity). The absence of the gelatin swelling operation increased the microwave processing by 30-50% and the gelatin jellies structure formation time increased by 20-30%, depending on the volume of the recipe mixture for processing and the weight of the finished product. Microwave processing increased the plasticity and antioxidant activity of gelatin jellies, which depended on the type of berry press residues used for extracts. The higher the antioxidant activity values (DPPH & FRAP) of gelatin jellies were, the more their deformation values decreased. Gelatin jellies based on extract from blueberry press residues had the highest antioxidant activity and the lowest deformation values, while retaining their shape.

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“…Lingonberries and cranberries are widely used in traditional medicine as an antipyretic, diuretic, stimulant and tonic, also to prevent colds and increase immunity [1,2]. Various wild berries have been investigated in field bioassays and then in laboratory studies and have been shown to be capable of dose-dependent inhibition of pro-inflammatory cytokines that are associated with metabolic syndrome and inhibit aldose reductase, an enzyme associated with diabetic retinopathy [3].…”

Section: Introductionmentioning

confidence: 99%

Methodological approaches for the efficient production of parapharmaceuticals based on wild raw materials

2021

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The foundations of efficient production are laid at the stage of developing a high-tech product. The object of research is wild berries (lingonberry, honeysuckle, viburnum, cranberry, cloudberry, sea buckthorn, mountain ash, aronia), which are used as a source of a natural complex of biologically active substances and trace elements as the main substance of a new parapharmaceutical. The primary technological task of food engineering of paramarceuticals is the maximum extraction of biologically active substances of plant raw materials and their preservation in their native form during the warranty period of storage. Therefore, as the main criterion for changing the properties of raw materials during processing, we used the amount of change in the redox potential of the system. A set of methodological approaches has been developed to ensure the quality and safety of the new parapharmaceutical.

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A study of the chemical composition and antioxidant properties of products of wild berries processing

Cited by 3 publications

References 21 publications

Insights into the Development of Pastry Products Based on Spelt Flour Fortified with Lingonberry Powder

Insights into the Development of Pastry Products Based on Spelt Flour Fortified with Lingonberry Powder

Implementation of a differentiated approach to the use of microwaves processing in the production of gelatin jellies

Methodological approaches for the efficient production of parapharmaceuticals based on wild raw materials

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