Quick freezing of garden strawberries to obtain biologically active ingredients

Blinnikova, O M; Novikova, I M; Perfilova, O. V.; Blinnikova, D A

doi:10.1088/1755-1315/845/1/012079

Cited by 2 publications

(2 citation statements)

References 2 publications

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“…Given a short shelf life of these berries, to use them year-round in the production of new types of food products, it is necessary to use modern methods that could facilitate maximum preservation of biologically active substances. The most promising method that has a sparing effect on the preservation of the native nutritional value of raw materials is shock freezing [9][10][11][12].…”

Section: Methodsmentioning

confidence: 99%

“…The effectiveness of using shock freezing of berries and fruits has been investigated by some researchers [2,[12][13]. Freezing blocks several oxidation-reduction processes, inactivates pathogenic microflora, and reduces the activity of free water in products, which allows preserving biologically active substances and components that determine the nutritional and energy value with greater efficiency than it is done by thermal preservation [2,[12][13][14][15][16][17].…”

Section: Methodsmentioning

confidence: 99%

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Shock freezing of edible honeysuckle berries for obtaining biologically active dietary ingredients

Blinnikova,

Novikova,

Ilyinsky

et al. 2024

BIO Web Conf.

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Edible honeysuckle berries are a unique source of the most important biologically active substances for human beings. Shock freezing of these berries will provide the food industry with raw materials for enriching many products with physiologically functional ingredients of honeysuckle berries. To determine the suitability of edible honeysuckle berries for freezing the varieties were selected that have the highest quality, providing the daily requirement of the human beeing with biologically active substances and antioxidants, characterized by a high content of soluble solids, sugars, protopectin (at least 0.5%). Screening of berries according to these indicators revealed that these requirements were met by varieties Goluboi Desert, Zhimorodok, Goluboe Vereteno. They were used in our shock freezing experiments. The optimum temperature for shock freezing of honeysuckle berries has been determined experimentally - minus 35ºС. The berries were frozn in a fluidized freezing apparatus in a vibro-boiling layer 4 cm thick at -35ºС to the final temperature in the berry flesh minus 20ºС. This temperature provides the minimum loss of biologically active substances of honeysuckle berries during the shock freezing process and preservation of their properties during the following long-term storage at -18ºC. Organoleptic, physico-chemical and microbiological parameters of frozen berries have been determined. The changes in these indicators in the process of berry storage have been revealed. The maximum storage time of frozen berries without significant changes in their consumer properties, which is 12 months, has been established.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Shock freezing of edible honeysuckle berries for obtaining biologically active dietary ingredients

Blinnikova,

Novikova,

Ilyinsky

et al. 2024

BIO Web Conf.

View full text Add to dashboard Cite

show abstract

Quality assessment of garden strawberries of foreign selection

Novikova,

Blinnikova,

Ilyinsky

2024

Novye tehnologii

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At present, «Strategy for Improving the Quality of Food Products in the Russian Federation until 2030» is the main document in the field of healthy nutrition. According to it, the main direction in this area is to provide the Russian population with nutritious food products, which will ensure the prevention of nutritional diseases and lead to to increase the life expectancy of the population, as well as improve their quality of life and to stimulate the production of quality products. At the same time, the need to use domestically produced raw materials, as well as functional ingredients from these raw materials in the production of a wide range of products for healthy and preventive nutrition, is clear lystated. The importance of using local plant, fruit and other raw materials, which are a source of many deficient vitamins, minerals, insoluble and soluble dietary fiber, as well as other valuable nutrients should be noted. In addition, local fruit raw materials are climatically adapted to the living conditions of humans in a particular region. In this regard, research aimed at analyzing the nutritional value of common regional fruit raw materials of the Central Chernozem Region (CCHR) and other regions of Russia is necessary. Of particular importance in the study of the nutritional value of berries and fruits as multivitamin crops that have a complex of medicinal and preventive properties. Among them are, undoubtedly, garden strawberries. The goal of the research is to study the consumer qualities and nutritional value of new varieties of garden strawberries. The article presents the results of a comprehensive assessment of the consumer qualities of the berries of seven new, currently zoned varieties of garden strawberries of foreign selection grown in the Tambov region: Aprika, Vivara, Zephyr, Kwiki, Letitia, Lord and Sibilla. The quality of berry raw materials is determined by a combination of organoleptic and physicochemical indicators, nutritional value, as well as safety indicators. The results of organoleptic studies showed that the berries of all studied varieties had excellent taste. At the same time, the berries of the Aprica, Kwiki, Zephyr and Vivara varieties had excellent quality. These fruits are classified as having an excellent quality. The berries of Laetitia, Sibylla and Lord varieties have been classified in the first quality category due to their good quality. Studies of the nutritional value of berries have shown that the berries of the Laetitia variety are leading in terms of ascorbic acid content, and the berries of the Zephyr variety in terms of anthocyanins. In terms of safety indicators, the berries of all studied varieties of garden strawberries meet the requirements of TR CU 021/2011 «On the safety of food products».

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Quick freezing of garden strawberries to obtain biologically active ingredients

Cited by 2 publications

References 2 publications

Shock freezing of edible honeysuckle berries for obtaining biologically active dietary ingredients

Shock freezing of edible honeysuckle berries for obtaining biologically active dietary ingredients

Quality assessment of garden strawberries of foreign selection

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