Tag Archives: anthocyanins

1330–1347 M. Kremenevskaya, O. Sosnina, A. Semenova, I. Udina and A.Glazova,
Meat industry by-products for berry crops and food production quality improvement
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Meat industry by-products for berry crops and food production quality improvement

M. Kremenevskaya¹, O. Sosnina¹, A. Semenova², I. Udina³ and A.Glazova¹,*

¹ ITMO University, Faculty of Food Biotechnologies and Engineering, Department of Meat and Fish Processing and Refrigeration, 49 Kronverksky Pr., St. Petersburg, 197101, Russia
² The Gorbatov’s All-Russian Meat Research Institute (VNIIMP), Deputy director for scientific work, 26 Talalikhina Str., Моscow, 109316, Russia
³ LLC JTI Russia, Scientific and Regulatory Affairs Department, Scientific and Regulatory Affairs Manager, 1st Krasnogvardeysky proezd, Moscow, 123100, Russia
*Correspondence: sosnina.olga.ITMO@yandex.ru

Abstract:

This paper describes the problem of obtaining a hydrolysate from animal industry byproducts. A new innovative protein-containing product has been created to stimulate the growth and development of berry and fruit crops. The paper describes a technique for a plant treatment with a hydrolysate invented, its concentrations being determined. We have studied the chemical composition of fruit and berry raw materials in a native form after rapid freezing and refregiration. The possibility of creating a new confectionery product made from quick-frozen berries treated with a stimulator is predetermined.

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1316–1329 L. Klavins, J. Kviesis, M. Klavins
Comparison of methods of extraction of phenolic compounds from American cranberry (Vaccinium macrocarpon L.) press residues
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Comparison of methods of extraction of phenolic compounds from American cranberry (Vaccinium macrocarpon L.) press residues

L. Klavins, J. Kviesis, M. Klavins*

University of Latvia, 19 Raina Blvd., LV–1586, Riga, Latvia
*Correspondence: maris.klavins@lu.lv

Abstract:

American cranberries (Vaccinium macrocarpon L.) contain significant quantities of
various phenolic compounds. Most of these compounds are recovered when berry juice is
produced. However, a considerable part of polyphenols remain in berry press residues and are
discarded as food industry waste. The aim of the study was to compare the methods of extraction
of polyphenols (ultrasound, microwave-assisted, Soxhlet) from press residues of American
cranberry. The impact of main extraction parameters (e.g., extraction time, solid/solvent ratio,
solvent type) on the yield of extracted polyphenols. Ultrasound-assisted extraction showed the
highest potential from all studied methods, given its fast, convenient use and low cost. Aqueous
ethanol and methanol in the presence of acid (anthocyanin extractions should be assisted with
trifluoroacetic acid, polyphenol extractions – with HCl) were assessed as the best solvents for
extraction. The obtained extracts were characterised using the Folin-Ciocaulteu method for
determination of total phenolics and the pH-differential method for determination of total
anthocyanins, and UPLC–PDA was used to determine the content of individual anthocyanins.
Cyanidin-3-O-arabinoside, peonidin-3-O-galactoside, peonidin-3-O-glucoside and peonidin-3-
O-arabinoside were identified as the main anthocyanins in cranberry press residue extracts.

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892-899 D. Arslan
Effects of degradation preventive agents on storage stability of anthocyanins in sour cherry concentrate
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Effects of degradation preventive agents on storage stability of anthocyanins in sour cherry concentrate

D. Arslan

Division of Food Sciences, Department of Food Engineering, Faculty of Engineering and Architecture, Necmettin Erbakan University, Konya, Turkey e-mail: dears@konya.edu.tr

Abstract:

In this study the effects of sugar (sucrose, 25%), gallic acid (700 mg kg-1) and ascorbic acid (700 mg kg-1) were used in sour cherry concentrate in order to prevent the degradation of main anthocyanin compounds (cyanidin-3-glucosylrutinoside (Cy-3GR), cyanidin-3-rutinoside (Cy-3R) and cyanidin-3-glucoside (Cy-3G)) which are natural bioactive pigments responsible for red, blue and purple color of many fruits and vegetables. Thermal degradation of anthocyanins was evaluated by determination of anthocyanin content and calculation of the reaction rate constant, half-life of degradation, activation energy. Anthocyanin content decreased at all of the storage temperatures, as an example; there were 75, 51 and 55% reductions in Cy-3G contents of control samples (with no preventive agent) stored at 45, 24 and 4°C, respectively. The values of half-life time were above 200 days in most cases at all storage temperatures for sugar treated samples. Cy-3-GR (activation energy values 35.6-84.4 kJ mol-1) was found to be the most unstable among the other anthocyanins. The most contributing agent on anthocyanin stability was sugar, whereas ascorbic acid exhibited the lowest effect in terms of preventing anthocyanin degradation.

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