Research of cranberry main indicators of chemical composition and its processing products
Електронний архів Полтавського університету економіки і торгівлі
Переглянути архів Інформація| Поле | Співвідношення | |
| Title |
Research of cranberry main indicators of chemical composition and its processing products
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| Creator |
Хомич, Галина Панасівна
Олійник, Наталія Вікторівна Мацук, Юлія Антатоліївна Наконнчна, Юлія Григорівна Медведь, Лоліта Миколаївна |
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| Subject |
enzymatic preparations, phenol substances, anthocyans, cranberries, cranberry juice.
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| Description |
It is well-known that cranberry is an especially rich and heterogenic source of phytochemical substances. Modern technologies allow to produce food products of wild fruits and berries, but they use their diverse and useful chemical composition insufficiently. The aim of the work was in studying features of the chemical composition and content of biologically active substances in cranberries, harvested at the territory of Ukraine, and the influence of processing technologies of cranberry on main indicators of its chemical composition at producing juices. It was established, that the maximal extraction of biologically active substances is possible at juices production using biocatalysis method, because the essential part of functional elements in the raw material is in the bound condition and is a base of cellular walls that is why it is expedient to disturb nativity and integrity of these natural biopolymers. There was experimentally grounded the influence of a processing technology on the quality of cranberry juice. There was studied the phenol composition of cranberry composition and influence of different ways of fermentolysis on PS extraction. It was confirmed by results of the study of the fraction composition of phenol substances, that their maximal extraction is achieved after the enzymatic processing of pulp and momentary heating to inactivate the effect of enzymatic preparations. It was proved, that enzymatic biocatalysis of cranberry pulp also favors the essential increase of the output of organic acids (lemon, apple, amber), sugars (fructose, glucose), sorbite polyalcohol and also phenol substances of cranberries. The mechanism of the enzymatic complex influence on cranberry pulp at fermentolysis was demonstrated. The use of products of cranberries processing at food products manufacturing will allow: to enrich the chemical composition, to compensate deviations of functional-technical properties of the raw material and to introduce resource-saving technologies. |
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| Publisher |
«EUREKA: Life Sciences»
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| Date |
2018-04-26T06:15:29Z
2018-04-26T06:15:29Z 2017 |
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| Type |
Article
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| Identifier |
(2017), «EUREKA: Life Sciences» Number 6 P 29-36
2504-5695 http://dspace.puet.edu.ua/handle/123456789/6163 |
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| Language |
en
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| Relation |
Food Science and Technology;
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