Scientific methodical and practical innovations of the Institute of Horticulture NAAS of Ukraine on making healthy nutritional products from the fruits of viburnum, dewberry, dogwood and wild plum tree

Abstract

The paper presents the results of evaluating the primary components (pasteurized natural monojuices) for the production of blended juices and syrups from the fruits of pre-selected species and cultivars of minor fruit and small fruit crops according to the biochemical (dry substances, sugar, acidity), physicochemical (sediment) and organoleptic (color, aroma, transparency) indicators. The authors have described some elements of the methods of processing the berries of the above mentioned crops. The test technological works have enabled to establish the modes of the pasteurization of blended juices by means of the continuous pasteurization. In particular, when producing blended apple-wild plum tree and apple-viburnum juices and syrups the packing temperature is to be 85 °С. The temperature in the pasteurizer zones should be: for the first zone 85 °С, the second 28 and the third 20 °С. The time of exposure in the mentioned zones must be - 26, 6 and 3 minutes respectively. The elaboration the methodological recommendations on the technology for making healthy food products (juices and syrups from the fruits of minor crops) as well as the preparation of technological instructions for the manufacturing of blended blackberry juice, has been substantiated; blended apple-wild plum tree and viburnum-apple juices, dogwood-blackberry and dogwood-field syrups. The technologies for making blended juices from blackberries, dogwood-blackberry syrup, blended apple-wild plum tree juice, dogwood-wild plum tree syrup, blended viburnum-apple juice have passed successfully the production testing at the IH NAAS. The characteristics of ready-made healthy food products are presented: blended unclarified wild plum tree-apple juice "Kozatska mits", blackberry-apple juice "Medova ozhynka", viburnum-apple juice "Kalynonka" and blackberry-dogwood syrup "Medovyi rubin" and dogwood-honey "Medova badioris

Ecological Aspects of the Comparative Study of <i>Cornus mas</i> L. Genotypes According to Morphological Characteristics of the Fruits, the Content of Functional Groups of Biochemical Substances and Suitability for Healthy Food Production

“…It is worth noting that for the system of processing and production of fruit products in tandem, an equivalent system of fruit production must function (Lytovchenko et al, 2022). For example, in Turkey, the annual harvest is 14.8 thousand tons of dogwood fruits, which, according to experts (Vildan Beşe&Polatoğlu), is enough for the processing and production of jams, marmalade, pastilles, paste, sherbet, or ordinary dried fruits, both for own needs and for export.…”

“…However, according to nutritionist Taylor Wolfram, who runs a private practice in Chicago, Illinois (United States of America), it is not the superfoods themselves that are valuable, but the healthiest diverse and balanced diets based on them. Therefore, McMullin et al (2019) claim that although sufficient fruit consumption can alleviate the deficiency of micronutrients and reduce the risk of a number of associated diseases, for better assimilation of nutrients, a scientifically based technology of processing and manufacturing quality products for healthy nutrition is needed (Lytovchenko et al, 2022). According to experts (Moskalets, T.Z., et al, 2019), within the framework of Ukraine food security, it is possible to double the gross production of fruit and berry products, due to the expansion of areas for domestic varieties of less common fruit and berry crops -blackberry, viburnum, honeysuckle, dogwood, chequer tree, serviceberry, chokeberry, cranberry, rowan, quince, sea buckthorn, medlar, and blackthorn -as well as intensification and modernization of processing fruit and berry raw materials, in addition to manufacturing finished products.…”