DEVELOPMENT OF BLACK MULBERRY, RED GRAPE AND BLACKCURRANT JUICE

Petrova, Todorka and IVANOVA, Petya (2022) DEVELOPMENT OF BLACK MULBERRY, RED GRAPE AND BLACKCURRANT JUICE. International Journal of Food Technology and Nutrition, 5 (9-10). pp. 77-89. ISSN 2671-3071

Text IJFTN 2022-77-89.pdf Download (767kB)

Abstract

Raw materials from black mulberry, red grapes, and blackcurrants, rich in biologically active components and secondary metabolites (polyphenols), were studied to participate in the development of model prototypes of fruit-based juices. Based on the analyzed fruit varieties and genotypes shown in our previous publications technologies juices were developed. Model prototypes of monocomponent, bicomponent and multicomponent juices from the listed raw materials, received by cold pressing, were developed. We used the planned simplex zitroid plan, based on which they prepared juices based on fruits (black mulberry, red grape, and blackcurrant). Characterization of the developed prototypes was performed based on the conducted biochemical, sensory, and spectral studies on the day of their receiving. As a result of the obtained mathematical models for the content of total polyphenols, and antioxidant capacity, estimated by determining the radical scavenging ability (DPPH-test), sensory evaluation, and color parameters, the composition of developed test samples of fruit-based juices was optimized and the following composition was recommended: black mulberry from 60 to 75%, red grapes up to 40% and blackcurrants from 30 to 90%. The products are rich in bioactive substances and polyphenols with the content of total polyphenols ranging from 130 to 360 mg% and anthocyanins from 180 to 750 mg%. Different content of biologically active substances determines the different antioxidant activity of products whose values are from 4417 to 5242 μmolTE/100g. It was found that the antioxidant ability of the tested samples was mainly due to the antioxidants acting as electron donors and the synergistic and antagonistic effects of other components in the system as the physical interaction between the phenolic compounds.

Item Type:	Article
Uncontrolled Keywords:	total polyphenols, color, antioxidant activity, sensory evaluation
Subjects:	T Technology > T Technology (General)
Divisions:	Faculty of Engineering, Science and Mathematics > School of Engineering Sciences
Depositing User:	Unnamed user with email zshi@unite.edu.mk
Date Deposited:	31 Oct 2022 09:28
Last Modified:	31 Oct 2022 09:28
URI:	http://eprints.unite.edu.mk/id/eprint/1048

Actions (login required)

View Item