The possibility of using microwaves to obtain extracts from berry press residues and jelly products with bioactive characteristics
Laen...
Kuupäev
2020
Kättesaadav alates
Autorid
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Abstrakt
The paper explores the possibility of development a microwave technology for
obtaining water extracts from berry press residues (wild bilberries and cranberries as the objects)
and jelly products based on them, which will allow using the waste of freshly squeezed juices in
business, such as restaurants and catering services. The antioxidant activity (DPPH and FRAP
methods), content of phenolic compounds, flavonoids, anthocyanins, ascorbic acid were
determined in berries and in berry press residues. The antioxidant activity of bilberry press
residues was due to anthocyanins, and the activity of cranberry press residues was due to
flavonoids. Using the microwave oven (magnetron power 800 W, frequency 2,450 MHz), water
extracts were obtained in the ratio: for cranberries 1.5:10, for bilberries 1:10. The antioxidant
activity of extracts depended on the type of berries and was greater in extracts from bilberry press
residues. Extracts of bilberries and cranberries and their compositions (sugar-free and sugaradded) with gelatin as a gelling agent were used to produce the jelly products. Combining bilberry
and cranberry extracts (70:30) with gelatin makes it possible to obtain jelly products without
sugar. Heating of the ready recipe mixture after preliminary swelling of gelatin and without
swelling of gelatin was carried out in the microwave oven. The antioxidant activity of jelly
products was higher when using bilberry extracts than cranberries. An increase in the antioxidant
activity of the extracts led to a slowdown in structure formation, but increased the plasticity of
the products.
Kirjeldus
Märksõnad
bilberries, cranberries, berry press residues, extracts, microwaves, jelly products, antioxidant activity, deformation, articles