Structural and mechanical properties of the jostaberry jelly
Abstract: Keywords:Jostaberry Jelly Pectin Structure Adhesion
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Cited by 2 publications
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Ascorbic Acid and Phenolic Substances in Fruit and Berry Unforced Wines
Various fruit and berry raw materials are characterized by a high content of biologically active substances, in particular ascorbic acid and phenolic substances, the content of which in unfortified wine materials and wines has not been sufficiently studied. Ascorbic acid participates in oxidation-reduction processes as an antioxidant, supports the normal functional work of the main systems of the human body. Phenolic substances have antioxidant properties, biologically active substances included in their composition increase the therapeutic and preventive properties of wines. Unfortified fruit and berry wine materials suitable for the preparation of varietal and blended wines contain ascorbic acid and phenolic substances. The studied raw materials do not contain a sufficient amount of natural sugars, therefore, to ensure the necessary volume fraction of ethyl alcohol in wine materials, the calculated amount of sugar was added to the wort. In addition, the considered raw materials differ in the content of titrated acids. In particular, only some varieties of apples, cherries, strawberries, mulberries can be used for the preparation of unfortified wines with an optimal content of titrated acids. To prepare must, natural juices from pears were concentrated, and from black currants, gooseberries, gooseberries, and blackberries, on the contrary, they were diluted with water, which leads to a significant decrease in the content of ascorbic acid and phenolic substances in wine materials and wines. Reducing the content of titrated acids in the juices used for the preparation of wort, during the processing of berries with a high content of the latter, was brought to a level not higher than 9.5 g/dm3 in order to maximize the preservation of natural biologically active substances. Fermentation of must from black currants, gooseberries, gooseberries, blackberries is recommended to be carried out with berries, from cherries - with the addition of 10% of fruits with stones removed. From apples, strawberries, black mulberries and cherries, wort was prepared from natural juices. The wort was pasteurized at a temperature of 85ºС for 3 minutes (with the exception of pear worts), regenerated active dry yeast of the ES-1118 race was used for wort fermentation. The results of research on the content of ascorbic acid and phenolic substances in unfortified fruit and berry wine materials made from the fruits of apple, pear, blackberry, black mulberry, strawberry, cherry, gooseberry, joshta, black currant grown in the conditions of the Central Forest Steppe of Ukraine are presented in the article. It is important to remember to protect the human body from the adverse effects of the environment. Various fruit and berry raw materials are characterized by a high content of biologically active substances, in particular ascorbic acid (AA) and phenolic substances (PS), the content of which in unfortified wine materials and wines has not been sufficiently studied. Ascorbic acid (AA) participates in oxidation-reduction processes as an antioxidant, supports the normal functional work of the main systems of the human body. Phenolic substances (PS) have antioxidant properties, biologically active substances included in their composition increase the therapeutic and preventive properties of wines. Unfortified fruit and berry wine materials suitable for the preparation of varietal and blended wines contain AAK and PS. In particular, in apple wine with a 14.9% volume fraction of ethyl alcohol of natural fermentation, the mass concentration of AA is equal to 96 mg/dm3, PS - 620 mg/dm3; pear from concentrated juice, respectively 14.6, 102, 650; blackberry - 14.9, 132, 1800; black mulberry - 14.1, 230, 1850; strawberry - 14.1, 280, 1500; cherry - 16.5, 204, 2100; gooseberry – 14.9, 238, 1350; yoshta – 14.2, 370, 1320; blackcurrant - 14.5, 306, 2150. Unfortified fruit and berry wine materials in 100 cm3 contain from 13.7% to 52.8% of the daily need of an adult for ascorbic acid, in terms of FR content they are not inferior to grape wines, and unfortified fruit berry wines from them can be considered as products capable of protecting the human body from the adverse effects of the environment. Apple wines are characterized by optical characteristics close to table white grape wines, pear wines from concentrated juice go beyond the latter. Unfortified wine materials from blackberry, black mulberry, cherry, gooseberry, yoshta and black currant correspond to the characteristics of grape table red wines. According to the optical characteristics, unfortified wine materials from strawberries should be classified as pink wines.
Ascorbic Acid and Phenolic Substances in Fruit and Berry Unforced Wines
Various fruit and berry raw materials are characterized by a high content of biologically active substances, in particular ascorbic acid and phenolic substances, the content of which in unfortified wine materials and wines has not been sufficiently studied. Ascorbic acid participates in oxidation-reduction processes as an antioxidant, supports the normal functional work of the main systems of the human body. Phenolic substances have antioxidant properties, biologically active substances included in their composition increase the therapeutic and preventive properties of wines. Unfortified fruit and berry wine materials suitable for the preparation of varietal and blended wines contain ascorbic acid and phenolic substances. The studied raw materials do not contain a sufficient amount of natural sugars, therefore, to ensure the necessary volume fraction of ethyl alcohol in wine materials, the calculated amount of sugar was added to the wort. In addition, the considered raw materials differ in the content of titrated acids. In particular, only some varieties of apples, cherries, strawberries, mulberries can be used for the preparation of unfortified wines with an optimal content of titrated acids. To prepare must, natural juices from pears were concentrated, and from black currants, gooseberries, gooseberries, and blackberries, on the contrary, they were diluted with water, which leads to a significant decrease in the content of ascorbic acid and phenolic substances in wine materials and wines. Reducing the content of titrated acids in the juices used for the preparation of wort, during the processing of berries with a high content of the latter, was brought to a level not higher than 9.5 g/dm3 in order to maximize the preservation of natural biologically active substances. Fermentation of must from black currants, gooseberries, gooseberries, blackberries is recommended to be carried out with berries, from cherries - with the addition of 10% of fruits with stones removed. From apples, strawberries, black mulberries and cherries, wort was prepared from natural juices. The wort was pasteurized at a temperature of 85ºС for 3 minutes (with the exception of pear worts), regenerated active dry yeast of the ES-1118 race was used for wort fermentation. The results of research on the content of ascorbic acid and phenolic substances in unfortified fruit and berry wine materials made from the fruits of apple, pear, blackberry, black mulberry, strawberry, cherry, gooseberry, joshta, black currant grown in the conditions of the Central Forest Steppe of Ukraine are presented in the article. It is important to remember to protect the human body from the adverse effects of the environment. Various fruit and berry raw materials are characterized by a high content of biologically active substances, in particular ascorbic acid (AA) and phenolic substances (PS), the content of which in unfortified wine materials and wines has not been sufficiently studied. Ascorbic acid (AA) participates in oxidation-reduction processes as an antioxidant, supports the normal functional work of the main systems of the human body. Phenolic substances (PS) have antioxidant properties, biologically active substances included in their composition increase the therapeutic and preventive properties of wines. Unfortified fruit and berry wine materials suitable for the preparation of varietal and blended wines contain AAK and PS. In particular, in apple wine with a 14.9% volume fraction of ethyl alcohol of natural fermentation, the mass concentration of AA is equal to 96 mg/dm3, PS - 620 mg/dm3; pear from concentrated juice, respectively 14.6, 102, 650; blackberry - 14.9, 132, 1800; black mulberry - 14.1, 230, 1850; strawberry - 14.1, 280, 1500; cherry - 16.5, 204, 2100; gooseberry – 14.9, 238, 1350; yoshta – 14.2, 370, 1320; blackcurrant - 14.5, 306, 2150. Unfortified fruit and berry wine materials in 100 cm3 contain from 13.7% to 52.8% of the daily need of an adult for ascorbic acid, in terms of FR content they are not inferior to grape wines, and unfortified fruit berry wines from them can be considered as products capable of protecting the human body from the adverse effects of the environment. Apple wines are characterized by optical characteristics close to table white grape wines, pear wines from concentrated juice go beyond the latter. Unfortified wine materials from blackberry, black mulberry, cherry, gooseberry, yoshta and black currant correspond to the characteristics of grape table red wines. According to the optical characteristics, unfortified wine materials from strawberries should be classified as pink wines.
Phytochemical, Antimicrobial, and Antioxidant Activity of Different Extracts from Frozen, Freeze-Dried, and Oven-Dried Jostaberries Grown in Moldova
In this paper, the qualitative and quantitative profile is evaluated of the bioactive compounds, antioxidant activity (AA), microbiostatic properties, as well as the color parameters of jostaberry extracts, obtained from frozen (FJ), freeze-dried (FDJ), and oven-dried berries (DJ). The optimal extraction conditions by ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE) were selected after determination of the total polyphenol content (TPC), total flavonoid content (TFC), total antocyanin content (TA), AA by 2,2-diphenyl-1-picrylhydrazyl-hydrate (DPPH), and the free radical cation 2,2-azinobis-3-ethylbenzothiazoline-6-sulfonates (ABTS). Non-conventional extraction methods are less destructive to anthocyanins, while drying the berries reduced TA, regardless of the extraction method. The oven-drying process reduced the concentration of TA in DJ extracts by 99.4% and of ascorbic acid by 92.42% compared to FJ. AA was influenced by the jostaberry pretreatment methods. The DPPH and ABTS tests recorded values (mg Trolox equivalent/g dry weight) between 17.60 and 35.26 and 35.64 and 109.17 for FJ extracts, between 7.50 and 7.96 and 45.73 and 82.22 for FDJ, as well as between 6.31 and 7.40 and 34.04 and 52.20 for DJ, respectively. The jostaberry pretreatment produced significant changes in all color parameters. Mutual information analysis, applied to determine the influence of ultrasound and microwave durations on TPC, TFC, TA, AA, pH, and color parameters in jostaberry extracts, showed the greatest influence on TA (0.367 bits) and TFC (0.329 bits). The DPPH and ABTS inhibition capacity of all FJ’ extracts had higher values and varied more strongly, depending on pH, heat treatment, and storage time, compared to the AA values of FDJ’ and DJ’ extracts. A significant antimicrobial effect was observed on all bacterial strains studied for FJP. FDJP was more active on Bacillus cereus, Staphylococcus aureus, and Escherichia coli. DJP was more active on Salmonella Abony and Pseudomonas aeruginosa. The antifungal effect of DJP was stronger compared to FDJP. Jostaberry extracts obtained under different conditions can be used in food production, offering a wide spectrum of red hues.
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