Biologically active substances in cans of black currant berries under complex processing

Osokina, Nina; Herasymchuk, Olena; Kostetska, Kateryna

doi:10.31521/2313-092x/2019-3(103)-6

Cited by 1 publication

(3 citation statements)

References 3 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In modern environmental conditions in the field of nutrition, there is an urgent task of organising healthimproving nutrition for the population. Scientific developments (Sloan, 2022;Veerapandi et al, 2022;Osokina et al, 2019) aimed at searching for raw materials with a high content of biologically active substances and developing new food technologies using it.…”

Section: Introductionmentioning

confidence: 99%

“…A valuable technical raw material is a multivitamin culture of black currant, the fruits of which have high dietary and medicinal properties with a natural content of functional ingredients, as a complex non-medicinal complex that provides a reliable therapeutic and preventive effect. In terms of the content of essential substances that should regularly enter the human body -ascorbic acid (100-300 mg/100g) and polyphenolic substances (over 1,000 mg/100g), it has no equal among fruit and berry crops (Veerapandi et al, 2022;Osokina et al, 2019;Ongkowijoyo et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

“…In addition, the data presented in the scientific literature on changes in the quality indicators of blackcurrant juices are ambiguous (Osokina et al, 2019;Osokina et al, 2021;Flaumebaum et al, 1986), they are difficult to compare due to the lack of research in the dynamics of production; there is no single approach to evaluating the results.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Evaluation of Methods of Heat Treatment of Black Currant Fruits to Increase Juice Production

Osokina

Herasymchuk

Kostetska

et al. 2022

Scientific Horizons

View full text Add to dashboard Cite

Black currant is a multivitamin crop with high dietary and medicinal properties and is a source of exceptionally valuable raw materials for juice production. The essence of the problem of this paper is the scientific substantiation of ways and methods of efficient juice extraction while preserving the natural chemical composition and biologically active substances. The purpose of this study is to compare the methods of heat treatment of black currant fruits to increase juice production. Evaluation of the efficiency of juice output from black currant fruits should be carried out differentially according to the level of desirability of Harrington: exceptionally good – more than 55%, good – 48-55%, satisfactory – 40-48%, unsatisfactory – 35-40%, very unsatisfactory – less than 35%. The fruits of black currant, as a rule, yield 18-24% of the juice, which is devoid of its inherent colouring. Heat treatment of raw materials increases the juice yield by 1.5-2.5 times compared to grinding, and at the same time, at 50-55°C, the cells die within 5 minutes. Good juice yield indicators upon pressing the pomace of crushed fruits (49-55%), satisfactory – upon heating whole fruits with the addition of 15% water (38-45%), as well as blanching fruits in water with a temperature of 95-100°C (42-45%). Juice extraction by blanching fruits and pomace in their own juice is inefficient (33-36%). In terms of chemical composition, freshly pressed juices, regardless of the method of processing raw materials, are close to fresh fruits. Heat treatment of raw materials does not adversely affect the taste and aroma of juices. The content of ascorbic acid in juices (142-225 mg/100 g) depends on the variety of fruits and weather conditions of the year. Its preservation in freshly pressed juices during heat treatment is 95-97%, including blanching – 83-90%. In juices with sugar, its content is 1.7 times lower, but the preservation is 98-99%. During the storage of juices with sugar, the preservation of ascorbic acid decreases during the first three months – by 1.5-2%, in 6 months – by 5.5-7%, in 9 months – by 10-13%, in 12 months – by 16-19% or 7-10 times. Factors for stabilising ascorbic acid in juices are sugar, hot bottling, and short-term heating at elevated temperatures

show abstract

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation