Influence of freezing on changes in the structure of black currant fruits

Osokina, Nina; Kostetska, Kateryna; Herasymchuk, Olena; Tkachenko, Hennadii; Podpriatov, Hryhorii; Pusik, Ludmila; Falendysh, N.; Bobel, Inna; Belinska, Kristina

doi:10.21303/2313-8416.2021.001811

Cited by 1 publication

(6 citation statements)

References 8 publications

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“…According to N.M. Osokina et al (2021), the content of cellular juice in blackcurrant fruits is 88-94%. However, upon extracting the juice, it has never been possible to completely separate the liquid and solid phases of the fruit.…”

Section: I T E Rat U R E R E V I E Wmentioning

confidence: 99%

“…In black currant fruits, the total amount of bound water in the form of osmotically bound and colloidal bound is 78%. Osmotically bound water in currant fruits occupies only about 46%, while in apple, pear, and cherry fruits -60-70% (Osokina et al, 2021). It forms flabby fibrous structures of pectin substances between which there is a spatial grid, the cells of which are filled with water molecules, which can be extracted during the production of juice under conditions of preliminary preparation of raw materials -heat treatment and others that destroy the structural grid.…”

Section: I T E Rat U R E R E V I E Wmentioning

confidence: 99%

“…water in currant fruits is 32%, while in apple, pear, and cherry fruits it is 15-25% (Osokina et al, 2021). It occurs because of the concentration of water molecules in the surface layer of colloidal particles of the product, which is part of the micelles of various hydrophilic colloidal solutions -proteins, polysaccharides.…”

Section: I T E Rat U R E R E V I E Wmentioning

confidence: 99%

“…Therefore, fruit juice production depends on the cellular permeability of the fruit tissue. The juice in fruits is located in cellular vacuoles, protoplasm and partially in intercellular spaces and is firmly retained by a living cell (Osokina et al, 2021). The main factor that inhibits juice production is the protoplasm of cells.…”

Section: Introductionmentioning

confidence: 99%

“…In addition, the data presented in the scientific literature on changes in the quality indicators of blackcurrant juices are ambiguous (Osokina et al, 2019;Osokina et al, 2021;Flaumebaum et al, 1986), they are difficult to compare due to the lack of research in the dynamics of production; there is no single approach to evaluating the results.…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of Methods of Heat Treatment of Black Currant Fruits to Increase Juice Production

Osokina

Herasymchuk

Kostetska

et al. 2022

Scientific Horizons

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Black currant is a multivitamin crop with high dietary and medicinal properties and is a source of exceptionally valuable raw materials for juice production. The essence of the problem of this paper is the scientific substantiation of ways and methods of efficient juice extraction while preserving the natural chemical composition and biologically active substances. The purpose of this study is to compare the methods of heat treatment of black currant fruits to increase juice production. Evaluation of the efficiency of juice output from black currant fruits should be carried out differentially according to the level of desirability of Harrington: exceptionally good – more than 55%, good – 48-55%, satisfactory – 40-48%, unsatisfactory – 35-40%, very unsatisfactory – less than 35%. The fruits of black currant, as a rule, yield 18-24% of the juice, which is devoid of its inherent colouring. Heat treatment of raw materials increases the juice yield by 1.5-2.5 times compared to grinding, and at the same time, at 50-55°C, the cells die within 5 minutes. Good juice yield indicators upon pressing the pomace of crushed fruits (49-55%), satisfactory – upon heating whole fruits with the addition of 15% water (38-45%), as well as blanching fruits in water with a temperature of 95-100°C (42-45%). Juice extraction by blanching fruits and pomace in their own juice is inefficient (33-36%). In terms of chemical composition, freshly pressed juices, regardless of the method of processing raw materials, are close to fresh fruits. Heat treatment of raw materials does not adversely affect the taste and aroma of juices. The content of ascorbic acid in juices (142-225 mg/100 g) depends on the variety of fruits and weather conditions of the year. Its preservation in freshly pressed juices during heat treatment is 95-97%, including blanching – 83-90%. In juices with sugar, its content is 1.7 times lower, but the preservation is 98-99%. During the storage of juices with sugar, the preservation of ascorbic acid decreases during the first three months – by 1.5-2%, in 6 months – by 5.5-7%, in 9 months – by 10-13%, in 12 months – by 16-19% or 7-10 times. Factors for stabilising ascorbic acid in juices are sugar, hot bottling, and short-term heating at elevated temperatures

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Section: I T E Rat U R E R E V I E Wmentioning

confidence: 99%

Section: I T E Rat U R E R E V I E Wmentioning

confidence: 99%

Section: I T E Rat U R E R E V I E Wmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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