Physical factors relevant for efficient Hawthorn fruit extraction

Abstract

Today, the healthy nutrition market is one of the most promising market niches; modern consumers increasingly claim fortified products for their diets. One of the ways to increase the biological and physiological value of products is their enrichment with extracts of plant origin. The aim of the work was to study the influence of various factors on the process of hawthorn fruit extraction and determine the optimal parameters of the technological process. The study objects were hawthorn fruit extracts produced by the statistical method of maceration (with stirring). In the extracts obtained, there were determined the quantitative content of tannins and pectin substances, dietary fiber and vitamins. Currently, the global health and wellness food market is steadily growing due to changes in consumer behaviour patterns and developing of healthy self-consciousness. The studies conducted by the authors have shown that extracting of plant materials and the efficiency of biologically active substances extraction are influenced by the following factors: the extractant pH, grinding type and size of raw materials and process parameters. The optimal technological regimes have been established. They are the extraction temperature of 60 °C and extraction time of 30 minutes. The appropriate grinding size of dry hawthorn fruit has been determined to be up to 2.8 mm of a particle. In case of milk being an extractant, a high extraction dynamic of pectic substances and dietary fibers was observed. So, the hawthorn milk extract has been revealed to have higher organoleptic characteristics.

Hawthorn pectin: Extraction, function and utilization

“…Conventional methods for hawthorn pectin extraction include microwave extraction ( Liu and Jiang 2014 ), ultrasonic extraction ( Wang et al., 2015 ), acid extraction ( Yarligan and Yıldırım 2014 ), chelating agent extraction ( Chen and Zhu 2019 ) and enzyme extraction ( Dranca and Oroian 2018 ; Gorlov et al., 2019 ). The pectin quality is directly affected by the extraction methods and the raw materials used.…”

Innovative creations for the development of agricultural and food technologies

“…Выполнена оценка функционально-технологической совместимости компонентов в составе новых пищевых систем с целью повышения технологической адекватности разработанных рецептур. Разработаны технологии производства новых мясных и молочных продуктов повышенной пищевой и биологической ценности [4,8,11].…”