vguitВестник Воронежского государственного университета инженерных технологийProceedings of the Voronezh State University of Engineering Technologies2226-910X2310-1202VSUET10.20914/2310-1202-2019-3-158-167vguit-2318Research ArticleПищевая биотехнологияFood biotechnologyРазработка технологии производства снэков на основе ягод черной смородины (Ribes nigrum)Development of a technology for the production of snacks based on blackcurrant berries (Ribes nigrum)https://orcid.org/0000-0002-0112-0085МакароваН. В.MakarovaN. V.

д.х.н., профессор, кафедра технологии и организации общественного питания, ул. Молодогвардейская 244, г. Самара, 443100, Россия

Dr. Sci. (Chem.), Professor, technology and organization of catering department, ul. Molodogvardeiskaya str., 244, Samara, 443100, Russia

makarovanv1969@mail.ruhttps://orcid.org/0000-0002-1478-039XИгнатоваД. Ф.IgnatovaD. F.

к.т.н., кафедра технологии и организации общественного питания, ул. Молодогвардейская, 244, г. Самара, 443100, Россия

Cand. Sci. (Engin.), technology and organization of catering department, Molodogvardeiskaya str., 244, Samara, 443100, Russia

dinara-bakieva@mail.ruhttps://orcid.org/0000-0002-5250-7677ВасильеваЕ. А.VasilevaE. A.

аспирант, кафедра технологии и организации общественного питания, ул. Молодогвардейская, 244, г. Самара, 443100, Россия

graduate student, technology and organization of catering department, Molodogvardeiskaya str., 244, Samara, 443100, Russia

katerinavasileva99@yahoo.comhttps://orcid.org/0000-0003-3254-9463СолинаЮ. И.SolinaY. I.

студент, кафедра технологии и организации общественного питания, ул. Молодогвардейская, 244, г. Самара, 443100, Россия

student, technology and organization of catering department, Molodogvardeiskaya str., 244, Samara, 443100, Russia

u.solina@ya.ruhttps://orcid.org/0000-0001-9179-2194ЕлисееваЕ. А.EliseevaE. A.

студент, кафедра технологии и организации общественного питания, ул. Молодогвардейская, 244, г. Самара, 443100, Россия

student, technology and organization of catering department, Molodogvardeiskaya str., 244, Samara, 443100, Russia

e11seevaml@ya.ruСамарский государственный технический университетРоссияSamara State Technical UniversityRussian Federation201921112019813158167Copyright © Макарова Н.В., Игнатова Д.Ф., Васильева Е.А., Солина Ю.И., Елисеева Е.А., 20192019Макарова Н.В., Игнатова Д.Ф., Васильева Е.А., Солина Ю.И., Елисеева Е.А.Makarova N.V., Ignatova D.F., Vasileva E.A., Solina Y.I., Eliseeva E.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vestnik-vsuet.ru/vguit/article/view/2318

Интерес к потреблению ягод во многом обусловлен содержанием в них биологически активных веществ и их значением как диетических антиоксидантов. Полифенольные соединения, обнаруженные в ягодах черной смородины, известны как агенты, действующие профилактически и терапевтически на организм человека. Были определены: общее содержание фенольных веществ, флавоноидов, антирадикальная активность по методу DPPH, восстанавливающая сила по методу FRAP, антоцианов, органолептические характеристики, содержание пищевых волокон, содержание витамина С для исходного сырья, полуфабрикатов (ягод черной смородины, пюре черной смородины, двух видов снэков сублимационной сушки из ягод черной смородины). По результатам исследования выявлено, что ягода, подвергшаяся сублимационной сушке (снэки двух видов сублимационной сушки), показала высокие результаты: 42,05 ммоль Fe2+/1 кг (снэки со структурообразователем, пектин 5%), 38,6 ммоль Fe2+/1 кг (снэки) восстанавливающая сила по методу FRAP, 47,1 Ес 50 мг/мл (снэки), 79,4 Ес 50 мг/мл (снэки со структурообразователем, пектин 5%) антирадикальная активность по методу DPPH, 766 мг ГК/100 г (снэки), 835 мг ГК/100 г (снэки со структурообразователем, пектин 5%) общее содержание фенольных веществ, 374 мг К/100 г (снэки), 392 мг К/100 г (снэки со структурообразователем, пектин 5%) общее содержание флавоноидов, 166,07 мг ЦГ/100 г (снэки), 174,21 мг ЦГ/100 г (снэки со структурообразователем, пектин 5%) содержание антоцианов, 50,1% (снэки), 66,9% (снэки со структурообразователем, пектин 5%) содержание витамина С, 76,8% (снэки), 90% (снэки со структурообразователем, пектин 5%) пищевые волокна, 1,92% (снэки), 2,13% (снэки со структурообразователем, пектин 5%) – титруемая кислотность. Таким образом, можно сделать вывод о том, что вакуумная сушка обеспечивает образцы с хорошими физико-химическими свойствами и лучше, чем обычно высушенный образец.

Interest in the consumption of berries is largely due to the content of biologically active substances in them and their importance as dietary antioxidants. Polyphenolic compounds found in blackcurrant berries are known as agents that act prophylactically and therapeutically on the human body. The following were determined: total content of phenolic substances, flavonoids, anti-radical activity according to the DPPH method, restoring power according to the FRAP method, anthocyanins, organoleptic characteristics, dietary fiber content, vitamin C content for feedstock, semi-finished products (blackcurrant berries, blackcurrant puree, two types freeze-dried snacks from blackcurrant berries). According to the results of the study, it was found that the freeze-dried berry (snacks of two types of freeze-drying) showed good results: 42.05 mmol Fe2 +/1 kg (snacks with a structure-forming agent, 5% pectin), 38.6 mmol Fe2 +/1 kg ( snacks) restoring power according to the FRAP method, 47.1 Ec 50 mg/ml (snacks), 79.4 Ec 50 mg/ml (snacks with a builder, pectin 5%) anti-radical activity according to the DPPH method, 766 mg HA/100 g ( snacks), 835 mg HA/100 g (snacks with a builder, pectin 5%) total phenolic content, 374 mg K/100 g (snacks), 392 mg K/100 g (snacks with by a touring agent, 5% pectin) total flavonoid content, 166.07 mg CG/100 g (snacks), 174.21 mg CG/100 g (snacks with a structuring agent, 5% pectin) anthocyanins content, 50.1% (snacks), 66.9% (snacks with a builder, pectin 5%) vitamin C content, 76.8% (snacks), 90% (snacks with a builder, pectin 5%) dietary fiber, 1.92% (snacks), 2.13 % (snacks with a builder, pectin 5%) – titratable acidity. Thus, we can conclude that vacuum drying provides samples with good physicochemical properties and is better than a dried sample.

черная смородинавакуумная сушкафенольные веществаантоцианыорганолептикаblackcurrantvacuum dryingphenolic substancesanthocyaninsorganolepticReferencesOrsavov? J., Hlav??ov? I., Ml?ek J., Snopek L. et al. Contribution of phenolic compounds, ascorbic acid and vitamin E to antioxidant activity of currant (Ribes L.) and gooseberry (Ribes uva-crispa L.) fruits // Food Chemistry. 2019. V. 284. P. 323–333.Orsavov? J., Hlav??ov? I., Ml?ek J., Snopek L. et al. Contribution of phenolic compounds, ascorbic acid and vitamin E to antioxidant activity of currant (Ribes L.) and gooseberry (Ribes uva-crispa L.) fruits. Food Chemistry. 2019. vol. 284. pp. 323–333.Xu Y., Liu G., Yu Z., Song X. et al. Purification, characterization and antiglycation activity of a novel polysaccharide from black currant // Food Chemistry. 2016. V. 199. P. 694–701.Xu Y., Liu G., Yu Z., Song X. et al. Purification, characterization and antiglycation activity of a novel polysaccharide from black currant. Food Chemistry. 2016. vol. 199. pp. 694–701.Mikulic-Petkovsek M., Slatnar A., Schmitzer V., Stampar F. et al. Chemical profile of black currant fruit modified by different degree of infection with black currant leaf spot // Scientia Horticulturae. 2013. V. 150. P. 399–409.Mikulic-Petkovsek M., Slatnar A., Schmitzer V., Stampar F. et al. Chemical profile of black currant fruit modified by different degree of infection with black currant leaf spot. Scientia Horticulturae. 2013. vol. 150. pp. 399–409.Mikulic-Petkovsek M., Koron D., Veberic R. Quality parameters of currant berries from three different cluster positions // Scientia Horticulturae. 2016. V. 210. P. 188–196.Mikulic-Petkovsek M., Koron D., Veberic R. Quality parameters of currant berries from three different cluster positions. Scientia Horticulturae. 2016. vol. 210. pp. 188–196.Mattila P.H., Hellstr?m J., Karhu S., Pihlava J.-M. et al. High variability in flavonoid contents and composition between different North-European currant (Ribes spp.) varieties // Food Chemistry. 2016. V. 204. P. 14–20.Mattila P.H., Hellstr?m J., Karhu S., Pihlava J.-M. et al. High variability in flavonoid contents and composition between different North-European currant (Ribes spp.) varieties. Food Chemistry. 2016. vol. 204. pp. 14–20.Burgos-Edwards A., Jim?nez-Aspeeb F., Theodulozc C., Schmeda-Hirschmann G. Colonic fermentation of polyphenols from Chilean currants (Ribes spp.) and its effect on antioxidant capacity and metabolic syndrome-associated enzymes // Food Chemistry. 2018. V. 258. P. 144–155.Burgos-Edwards A., Jim?nez-Aspeeb F., Theodulozc C., Schmeda-Hirschmann G. Colonic fermentation of polyphenols from Chilean currants (Ribes spp.) and its effect on antioxidant capacity and metabolic syndrome-associated enzymes. Food Chemistry. 2018. vol. 258. pp. 144–155.Bakowska-Barczak A.M., Kolodziejczyk P.P. Black currant polyphenols: Their storage stability and microencapsulation // Industrial Crops and Products. 2011. V. 34. P. 1301–1309.Bakowska-Barczak A.M., Kolodziejczyk P.P. Black currant polyphenols: Their storage stability and microencapsulation. Industrial Crops and Products. 2011. vol. 34. pp. 1301–1309.Paunovi? S.M., Ma?kovi? P., Nikoli? M., Mileti? R. Bioactive compounds and antimicrobial activity of black currant (Ribes nigrum L.) berries and leaves extract obtained by different soil management system // Scientia Horticulturae. 2017. V. 222. P. 69–75.Paunovi? S.M., Ma?kovi? P., Nikoli? M., Mileti? R. Bioactive compounds and antimicrobial activity of black currant (Ribes nigrum L.) berries and leaves extract obtained by different soil management system. Scientia Horticulturae. 2017. vol. 222. pp. 69–75.Jim?nez-Aspee F., Theoduloz C., Vieira M.N., Rodr?guez-Werner M.A. et al. Phenolics from the Patagonian currants Ribes spp.: Isolation, characterization and cytoprotective effect in human AGS cells // ScienceDirect. 2016. V. 26. P. 11–26.Jim?nez-Aspee F., Theoduloz C., Vieira M.N., Rodr?guez-Werner M.A. et al. Phenolics from the Patagonian currants Ribes spp.: Isolation, characterization and cytoprotective effect in human AGS cells. ScienceDirect. 2016. vol. 26. pp. 11–26.Xie L., Mujumdar A.S., Fangc X.-M., Wang J. et al. Far-infrared radiation heating assisted pulsed vacuum drying (FIR-PVD) of wolfberry (Lycium barbarum L.): Effects on drying kinetics and quality attributes // Food and Bioproducts Processing. 2017. V. 102. P. 320–331.Xie L., Mujumdar A.S., Fangc X.-M., Wang J. et al. Far-infrared radiation heating assisted pulsed vacuum drying (FIR-PVD) of wolfberry (Lycium barbarum L.): Effects on drying kinetics and quality attributes. Food and Bioproducts Processing. 2017. vol. 102. pp. 320–331.Michalska A., Wojdy?o A., ?ysiak G.P., Lech K. et al. Functional relationships between phytochemicals and drying conditions during the processing of blackcurrant pomace into powders // Advanced Powder Technology. 2017. V. 28. P. 1340–1348.Michalska A., Wojdy?o A., ?ysiak G.P., Lech K. et al. Functional relationships between phytochemicals and drying conditions during the processing of blackcurrant pomace into powders. Advanced Powder Technology. 2017. vol. 28. pp. 1340–1348.Nikolidaki E.K., Chiou A., Christea M., Gkegka A.P. et al. Sun dried Corinthian currant (Vitis Vinifera L., var. Apyrena) simple sugar profile and macronutrient characterization // Food Chemistry. 2017. V. 221. P. 365–372.Nikolidaki E.K., Chiou A., Christea M., Gkegka A.P. et al. Sun dried Corinthian currant (Vitis Vinifera L., var. Apyrena) simple sugar profile and macronutrient characterization. Food Chemistry. 2017. vol. 221. pp. 365–372.?umic Z., Vakula A., Tepic A., Cakarevic J. et al. Modeling and optimization of red currants vacuum drying process by response surface methodology (RSM) // Food Chemistry. 2016. V. 203. P. 465–475.?umic Z., Vakula A., Tepic A., Cakarevic J. et al. Modeling and optimization of red currants vacuum drying process by response surface methodology (RSM). Food Chemistry. 2016. vol. 203. pp. 465–475.Gagneten M., Corfield R., Mattson M.G., Sozzi A. et al. Spray-dried powders from berries extracts obtained upon several processing steps to improve the bioactive components content // Powder Technology. 2019. V. 342. P. 1008–1015.Gagneten M., Corfield R., Mattson M.G., Sozzi A. et al. Spray-dried powders from berries extracts obtained upon several processing steps to improve the bioactive components content. Powder Technology. 2019. vol. 342. pp. 1008–1015.Nowak A., Czyzowska A., Efenberger M., Krala L. Polyphenolic extracts of cherry (Prunus cerasus L.) and blackcurrant (Ribes nigrum L.) leaves as natural preservatives in meat products // Food Microbiology. 2016. V. 59. P. 142–149.Nowak A., Czyzowska A., Efenberger M., Krala L. Polyphenolic extracts of cherry (Prunus cerasus L.) and blackcurrant (Ribes nigrum L.) leaves as natural preservatives in meat products. Food Microbiology. 2016. vol. 59. pp. 142–149.ГОСТ 33407–2015. Определение содержания фенольных и фурановых соединений методом высокоэффективной жидкостной хроматографии.GOST 33407–2015. The definition of the content of phenolic and furan compounds by high performance liquid chromatography. (in Russian).ГОСТ Р 55312–2012. Метод определения флавоноидных соединений.GOST R 55312–2012. Method of determination of flavonoid compounds. (in Russian).ГОСТ 32709–2014. Продукция соковая. Методы определения антоцианинов.GOST 32709–2014. Juice Products. Methods for determining anthocyanins. (in Russian).ГОСТ ISO 750–2013. Продукты переработки фруктов и овощей. Титруемая кислотность.GOST ISO 750–2013 Products of processing fruits and vegetables. Titratable acidity. (in Russian).ГОСТ 28562–90. Продукты переработки плодов и овощей. Рефрактометрический метод определения растворимых сухих веществ.GOST 28562–90. Fruit and vegetable processing Products. Refractometric method for determination of soluble solids. (in Russian).ГОСТ Р 54014–2010. Продукты пищевые функциональные. Определение растворимых и нерастворимых пищевых волокон ферментативно-гравиметрическим методом.GOST R 54014–2010. Functional food Products. Determination of soluble and insoluble dietary fibers by enzymatic gravimetric method. (in Russian).ГОСТ 8756.13–87. Продукты переработки плодов и овощей. Методы определения сахаров.GOST 8756.13–87. Fruit and vegetable processing Products. Methods for determining sugars. (in Russian).ГОСТ 24556–89. Продукты переработки плодов и овощей. Методы определения витамина С.GOST 24556–89. Fruit and vegetable processing Products. Methods for determining vitamin C. (in Russian).Zduni? G., ?avikin K., Pljevljaku?i? D., Djordjevi? B. Black (Ribes nigrum L.) and Red Currant (Ribes rubrum L.) Cultivars // Nutritional Composition of Fruit Cultivars. 2016. V. 10. P. 101–126.Zduni? G., ?avikin K., Pljevljaku?i? D., Djordjevi? B. Black (Ribes nigrum L.) and Red Currant (Ribes rubrum L.) Cultivars. Nutritional Composition of Fruit Cultivars. 2016. vol. 10. pp. 101–126.Petrov N., Maslennikova G.A. Physical and chemical aspects of vacuum drying of berry raw materials // Foods and Raw Materials. 2016. V. 26. P. 129–134.Petrov N., Maslennikova G.A. Physical and chemical aspects of vacuum drying of berry raw materials. Foods and Raw Materials. 2016. vol. 26. pp. 129–134.

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