foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2024-7-1-114-124foodsyst-419Research ArticleСтатьиProduction and biochemical characterization of freeze-dried blueberry juice from enzymatically processed berriesПолучение и биохимическая характеристика сублимированного сока черники из ферментативно обработанных ягодhttps://orcid.org/0000-0001-6208-0999АлексеенкоЕ. В.AlekseenkoE. A.

Алексеенко Елена Викторовна — доктор технических наук, профессор, кафедра биотехнологии и технологии продуктов биоорганического синтеза125080, Москва, Волоколамское шоссе, 11Тел.: +7–499–750–01–11

Elena V. Alekseenko, Doctor of Technical Sciences, Professor, Department of Biotechnology and Technology of Bioorganic Synthesis Products

11, Volokolamskoe highway, 125080 MoscowTel.: +7–499–750–01–11

AlekseenkoEV@mgupp.ruhttps://orcid.org/0000-0002-3848-1482КаримоваН. Ю.KarimovaN. Yu.

Каримова Наталья Юрьевна — аспирант, начальник испытательного лабораторного центра, инжиниринговый центр «Передовые пищевые технологии и безопасность продуктов питания»125080, Москва, Волоколамское шоссе, 11Тел.: +7–499–750–01–11

Natalya Yu. Karimova, Postgraduate Student, Head of the Testing Laboratory Center, Engineering Center “Advanced Food Technologies and Food Safety”

11, Volokolamskoe highway, 125080 MoscowTel.: +7–499–750–01–11

karimovanyu@mgupp.ruhttps://orcid.org/0000-0003-2320-9985СеменовГ. В.SemenovG. V.

Семенов Геннадий Вячеславович — доктор технических наук, профессор, старший научный сотрудник, лаборатория композитных материалов,ЦКП «Перспективные упаковочные решения и технологии рециклинга»125080, Москва, Волоколамское шоссе, 11Тел.: +7–499–750–01–11

Gennadiy V. Semenov, Doctor of Technical Sciences, Professor, Senior Researcher, Laboratory of Composite Materials, Center for Collective Use “Advanced Packaging Solutions and Recycling Technologies”

11, Volokolamskoe highway, 125080 MoscowTel.: +7–499–750–01–11

sgv47@yandex.ruhttps://orcid.org/0000-0002-6658-0373КрасноваИ. С.KrasnovaI. S.

Краснова Ирина Станиславовна — кандидат технических наук, старший научный сотрудник лаборатории композитных материалов, ЦКП «Перспективные упаковочные решения и технологии рециклинга»125080, Москва, Волоколамское шоссе, 11Тел.: +7–499–750–01–11

Irina S. Krasnova, Candidate of Technical Sciences, Senior Researcher, Laboratory of Composite Materials, Center for Collective Use “Advanced Packaging Solutions and Recycling Technologies”

11, Volokolamskoe highway, 125080 MoscowTel.: +7–499–750–01–11

ira3891@mail.ruhttps://orcid.org/0000-0001-9532-6131БакуменкоО. Е.BakumenkoO. E.

Бакуменко Олеся Евгеньевна — доктор технических наук, доцент, профессор, кафедра конструирования функциональных продуктов питания и нутрициологии125080, Москва, Волоколамское шоссе, 11Тел.: +7–499–750–01–11

Olesya E. Bakumenko, Doctor of Technical Sciences, Professor, Docent, Professor, Department of Functional Design Food and Nutritional Science

11, Volokolamskoe highway, 125080 MoscowTel.: +7–499–750–01–11

oebakumenko@mgupp.ruРоссийский биотехнологический университетРоссияRussian Biotechnological UniversityRussian Federation20242204202471114124Copyright © Alekseenko E.A., Karimova N.Y., Semenov G.V., Krasnova I.S., Bakumenko O.E., 20242024Алексеенко Е.В., Каримова Н.Ю., Семенов Г.В., Краснова И.С., Бакуменко О.Е.Alekseenko E.A., Karimova N.Y., Semenov G.V., Krasnova I.S., Bakumenko O.E.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/419

Production of freeze-dried juice semi-finished products is a promising direction in the technology of processing blueberries. This direction allows complex problem solving regarding seasonality of berry processing with optimization of logistics costs, extension of the geography of sources of raw material supply while preserving high sensory properties of a freeze-dried product. The main advantages of such a product are characteristics determining properties of fresh berries, including taste, color, aroma, nutritional and biological value. The aim of the study was the development of technological solutions to produce freeze-dried blueberry juice from enzymatically processed blueberry pulp, as well as determination of its biochemical characteristics. Chemical (titrimetric and gravimetric) methods and modern physico-chemical methods (HPLC, atomic absorption spectrometry, potentiometric and spectrophotometric methods) were used in the work. As a result of the performed investigations, parameters have been determined for the process of freeze-drying of native blueberry juice: freeze-drying temperature of –23 ±2 °С and pressure of 70–80 Pa, secondary drying at a temperature of 38–40 °С. Duration of the freeze-drying process was 16 hours until reaching the final moisture of 4%. It is shown that freeze-dried juice preserves all quality attributes of the native juice: taste, color and aroma. The native and freeze-dried blueberry juice was characterized by the chemical composition. The profile of flavonoids, anthocyans, phenolic and organic acids, composition of sugars, vitamins and minerals were studied. It has been established that the chosen parameters of freeze-drying ensure preservation of biologically active and minor substances at a level of no less than 77% of the initial content in the native juice. High preservation was demonstrated for quercetin and resveratrol. Losses were 9.6% for epicatechin, 13.7–23.0% for phenolic acids, and 14–22% for vitamins. As a result of juice processing by freeze-drying, an increase was noticed for the content of delphinidin-3-glucoside, cyanidin-3-arabinoside, cyanidin-3-glucoside by 20–35%. The proportion of cyanidin-3-galactoside + delphinidin-3-arabinoside decreased by 65% and that of delphinidin-3-galactoside by 2.85 times. A decrease in the content of macro-elements (up to 6.0%) was established in the freeze-dried juice; more noticeable losses were recorded for micro-elements (up to 14.8%). The results obtained show prospects of using the technology and chosen regimes of freeze-drying in production of freezedried blueberry juice. This technology combines a possibility of producing a manufacturable berry ingredient with maximum preservation of natural biologically active and minor components of berries for using in products of healthy nutrition.

Перспективным направлением в технологии переработки ягод черники является получение сублимированных соковых полуфабрикатов. Это направление позволяет комплексно решать вопросы, связанные с сезонностью переработки ягод, с оптимизацией логистических расходов, с расширением географии источников поставки сырья, сохраняя при этом высокие органолептические качества лиофилизированного продукта. Главными преимуществами такого продукта являются характеристики, определяющие свойства свежих ягод, такие как вкус, цвет, аромат, а также их пищевая и биологическая ценность. Целью исследования является разработка технологических решений для получения сублимированного сока ягод черники, выработанного из ферментативно обработанной мезги ягод, а также определение его биохимических характеристик. В работе использовали химические (титриметрический и гравиметрический методы) и современные физико-химические методы анализа (ВЭЖХ, атомно-абсорбционный спектральный анализ, потенциометрический и спектрофотометрический методы). В результате проведенных исследований были определены параметры процесса сублимационной сушки нативного сока ягод черники: температура сублимации — минус 23 ±2 ºС и давление 70–80 Па, досушивание — при температуре 38–40 °С. Продолжительность процесса сублимационной сушки составила 16 часов до достижения конечной влажности 4%. Показано, что сублимированный сок сохраняет все атрибуты качества нативного сока: вкус, цвет, аромат. Дана характеристика нативному и сублимированному соку черники по химическому составу: исследованы профили флавоноидов, антоцианов, фенолои органических кислот, состав сахаров, витаминов и минеральных веществ. Установлено, что выбранные параметры сублимации обеспечивают сохранность биологически активных и минорных веществ на уровне не менее 77% от их исходного содержания в нативном соке. Высокую сохранность продемонстрировали кверцетин и ресвератрол, потери эпикатехина составили 9,6%, фенолокислот — 13,7–23,0%, витаминов — 14–22%. В результате обработки сока методом сублимации замечено увеличение содержания дельфинидин-3-глюкозида, цианидин-3-арабинозида и цианидин-3-глюкозида на 20–35%. Доля цианидин-3-галактозида + дельфинидин-3-арабинозида уменьшилась на 65%, а дельфинидин-3-галактозида — в 2,85 раза. Установлено уменьшение в сублимате сока содержания макроэлементов (до 6,0%); более заметные потери зафиксированы по микроэлементам (до 14,8%). Полученные результаты показали перспективность использования технологии и выбранных режимов сублимации при получении сокового черничного сублимата. Такая технология сочетает в себе возможности получения технологичного ягодного ингредиента с максимальным сохранением природных биологически активных и минорных компонентов ягод для применения в продуктах здорового питания.

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The authors declare that there are no conflicts of interest present.