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The possibility of using microwaves to obtain extracts from berry press residues and jelly products with bioactive characteristics

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dc.contributor.authorNilova, L.
dc.contributor.authorIkramov, R.
dc.contributor.authorMalyutenkova, S.
dc.date.accessioned2020-04-20T18:00:08Z
dc.date.available2020-04-20T18:00:08Z
dc.date.issued2020
dc.description.abstractThe 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.eng
dc.identifier.issn1406-894X
dc.identifier.publicationAgronomy Research, 2020, vol. 18, Special Issue 3, pp. 1829–1843eng
dc.identifier.urihttp://hdl.handle.net/10492/5633
dc.identifier.urihttps://doi.org/10.15159/ar.20.044
dc.rightsCreative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) ; openAccess
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectbilberrieseng
dc.subjectcranberrieseng
dc.subjectberry press residueseng
dc.subjectextractseng
dc.subjectmicrowaveseng
dc.subjectjelly productseng
dc.subjectantioxidant activityeng
dc.subjectdeformationeng
dc.subjectarticleseng
dc.titleThe possibility of using microwaves to obtain extracts from berry press residues and jelly products with bioactive characteristicseng
dc.typeArticleeng

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2020, Vol. 18, Special Issue 3