Оцінка фізико-хімічних властивостей та біоактивності похідних продуктів з чорноплідної горобини, отриманих при осмотичній дегідратації
Year: 2025
Type: article
Abstract: The object of the study was black chokeberry derivatives, namely syrup and powder obtained by osmotic dehydration. The problem solved in the study is the lack of a comprehensive definition of the physicochemical properties and bioactivity of Aronia melanocarpa derivatives obtained by osmotic dehydration. The described problem limits the effective use of black chokeberry syrup and powder in the production of food products with increased biological value. During the study, an assessment of the complex of physicochemical characteristics (acidity, moisture, dry matter content) of black chokeberry derivatives obtained by osmotic dehydration was carried out. The content of bioactive compounds, such as anthocyanins, flavonoids, polyphenolic and hydroxycinnamic acids, was studied. As a result of the studies, it was found that they contain a high level of anthocyanins, flavonoids, polyphenolic compounds and tannins. The moisture content of the raw material was 7.6 ± 0.5%, and soluble solids – 58.9 ± 0.2%. In addition, a significant concentration of coloring substances (10.07 ± 0.05 g/dm3 in syrup and 82.7 ± 0.05 g/kg in powder) and bioactive components was found, which determines the high antioxidant activity of the product. The results obtained are explained by the high natural bioactivity of black chokeberry in combination with the use of the osmotic dehydration process for its processing. The results obtained during the study allowed us to assess the potential of using osmotic dehydration for black chokeberry processing. In practice, the results of the study can be used to develop new technologies for processing and storing black chokeberry-based products, in particular for the production of natural dyes and additives to functional foods or beverages. Such additives can be used in the food industry to create products with increased antioxidant properties, as well as to improve taste and preserve the beneficial properties of the product during storage.
Authors: Самілик, Марина Михайлівна, Ілляшенко, Яна Іванівна, Ткачук, Світлана Алімівна, Приліпко, Тетяна Миколаївна, Коваль, Тетяна Вячеславівна
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
Open Access status: green
OpenAlex ID: W7076971177
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