foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2025-8-3-335-342foodsyst-848Research ArticleСтатьиOptimization of the extraction process of bioactive substances from cherry pomaceОптимизация процесса экстракции биоактивных веществ из вишневого жмыхаhttps://orcid.org/0000-0003-4817-1645ЗининаО. В.ZininaO. V.

Зинина Оксана Владимировна — доктор технических наук, профессор, кафедрa «Пищевые и биотехнологии»

454080, Челябинск, пр. Ленина, 76

Oksana V.  Zinina, Doctor of Technical Sciences, Professor, Department of Food and Biotechnology

76, Lenin Av., Chelyabinsk, 454080

zinoks-vl@mail.ruhttps://orcid.org/0000-0002-8557-9239ВишняковаЕ. А.VishnyakovaE. A.

Вишнякова Елена Александровна — магистрант

454080, Челябинск, пр. Ленина, 76

Elena A. Vishnyakova, master's student

76, Lenin Av., Chelyabinsk, 454080

l_vishny@mail.ruhttps://orcid.org/0000-0002-9520-3251НауменкоН. В.NaumenkoN. V.

Науменко Наталья Владимировна — доктор технических наук, профессор, кафедра «Пищевые и  биотехнологии»

454080, Челябинск, пр. Ленина, 76

Natalia V.  Naumenko, Doctor of Technical Sciences, Professor of Department of Food and Biotechnology

76, Lenin Av., Chelyabinsk, 454080

Naumenko_natalya@mail.ruhttps://orcid.org/0000-0003-0857-5143РебезовМ. Б.RebezovM. B.

Ребезов Максим Борисович — доктор сельскохозяйственных наук, профессор, главный научный сотрудник

109316, Москва, ул. Талалихина, 26

Maksim B.  Rebezov, Doctor of Agricultural Sciences, Professor, Chief Researcher

26, Talalikhin str., Moscow, 109316

rebezov@ya.ruЮжно-Уральский государственный университет (национальный исследовательский университет)РоссияSouth Ural State UniversityRussian FederationФедеральный научный центр пищевых систем им. В. М. Горбатова РАНРоссияV. M. Gorbatov Federal Research Center for Food SystemsRussian Federation20251610202583335342Copyright © Zinina O.V., Vishnyakova E.A., Naumenko N.V., Rebezov M.B., 20252025Зинина О.В., Вишнякова Е.А., Науменко Н.В., Ребезов М.Б.Zinina O.V., Vishnyakova E.A., Naumenko N.V., Rebezov M.B.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/848

Every year juice processing plants produce tons of berry pomace containing a lot of useful substances. A huge place among them is occupied by polyphenolic substances with antioxidant properties. Extraction of substances with antioxidant properties from this raw material is a promising direction for the creation of functional ingredients for food products. The aim of the research is to establish the optimal parameters for the extraction of polyphenolic compounds from cherry berry pomace. A two-factor experiment was used to determine the optimal conditions for the extraction process. The dependent variables were the content of polyphenols and flavonoids, and the variable factors were the duration (from 10 to 50 min) and temperature of extraction (from 40 to 60°C). Extraction was carried out with a 50% ethanol solution. Before extraction, the experimental samples of pomace were subjected to enzymatic treatment with cellulase for 1 hour at a temperature of 50°C. The obtained extracts were analyzed for flavonoid content spectrophotometrically, as well as polyphenols using the Folin-Ciocalteu method. The results of the studies showed that for the most effective extraction of flavonoids, it is recommended to use an extraction temperature of 47.17°C, and the extraction period is 49.9 min. With these parameters, the predicted total flavonoid content in terms of rutin will be 5.22%. To achieve a polyphenol content of 1.21 mg equiv. of gallic acid, it is recommended to maintain the extraction temperature at 49.8°C with the extraction period of 38.1 min. The content of polyphenols in the extracts obtained according to the optimal parameters was 4.5% higher than the predicted value, and content of flavonoids was 5% lower. The content of bioflavonoids after enzymatic treatment of the pomace increased approximately 2 times, and polyphenols 1.4 times. Thus, mathematical modeling of the extraction process allows for quick and fairly accurate prediction of the optimal process parameters for obtaining extracts with a high content of bioactive substances. Preliminary enzymatic treatment of pomace allows for an increase in the yield of bioactive substances.

Ежегодно сокоперерабатывающие предприятия производят тонны ягодного жмыха, содержащего в  себе массу полезных веществ, среди которых огромное место занимают полифенольные вещества, обладающие антиоксидантными свойствами. Извлечение веществ с  антиоксидантными свойствами из данного сырья является перспективным направлением для создания функциональных ингредиентов для продуктов питания. Целью исследований является установление оптимальных параметров экстракции полифенольный соединений из жмыхов ягод вишни. Для определения оптимальных условий процесса экстракции использовали двухфакторный эксперимент. Зависимыми переменными являлись содержание полифенолов и флавоноидов, варьируемыми факторами — продолжительность (от 10 до 50 мин) и температура экстракции (от 40 до 60°C). Экстракцию проводили 50%-ным раствором этанола. Опытные образцы жмыхов перед экстракцией подвергали ферментной обработке целлюлазой в течение 1 ч при температуре 50°C. У полученных экстрактов определяли содержание флавоноидов спектрофотометрически, а также полифенолов методом Фолина-Чокальтеу. Результаты исследований показали, что для наиболее эффективной экстракции флавоноидов рекомендуется использовать температуру экстракции 47,17°C, а период экстракции составляет 49,9 мин. При данных параметрах прогнозируемое суммарное содержание флавоноидов в пересчете на рутин составит 5,22%. Для достижения содержания полифенолов 1,21 мг экв. галловой кислоты температуру экстракции рекомендуется поддерживать на уровне 49,8°C, а период экстракции составит 38,1 мин. Содержание полифенолов в экстрактах, полученных по оптимальным параметрам, составило на 4,5% выше прогнозируемого значения, а флавоноидов — на 5% ниже. Содержание биофлавоноидов после ферментной обработки жмыха увеличилось примерно в 2 раза, а полифенолов — в 1,4 раза. Таким образом, математическое моделирование процесса экстракции позволяет быстро и достаточно точно спрогнозировать оптимальные параметры процесса для получения экстрактов с высоким содержанием биоактивных веществ. Предварительная ферментная обработка жмыха позволяет повысить выход биоактивных веществ.

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