Quality assessment of US-extracts from cranberries

Abstract

The article presents experimental results of determining physical and chemical parameters, antioxidant activity and macronutrient content in the obtained extracts prepared from fresh and previously frozen cranberries, using the method of ultrasonic extraction. As the experimental setup used the extractor with a submersible ultrasonic emitter. The essence of his work is as follows: the mixture of extractant, and a vegetable substrate in different proportions loaded in a container with emitter, and then include ultrasonic generator. Vibrations of ultrasonic frequency (22 kHz), high frequency excited mechanical vibrations under the effect of which in the treated mixture formed in the zone of intensive cavitation and diffuse to the dissolution of the cellular substrates in the extractant. The extraction process was carried out at a temperature of 20–22 °C for 15 min. Freezing was performed according to the technology shock freezing at a temperature from -35 to -40 °C and to achieve the internal product temperature of -18 °C. As a control examined the extract obtained according to the traditional technology by steeping at a temperature of 85–90 for 5 minutes and further cooling for 2–3 hours. The aim of this work is to evaluate the influence of pre-freezing on the physical-chemical characteristics of the ex-tracts from cranberries, obtained using the method of ultrasonic extraction. The results of the research showed the feasibility of pre-freezing the berries before extraction, the possibility of obtaining extracts with improved functionality(antioxidant activity, content of macroelements, organic acids) and quality (mass fraction of dry substances) of frozen berries that is necessary to substantiate the technological regimes in the practical implementation of the production of extracts using the sequential freezing and ultrasound seasonally adjusted production of berry raw materials.