Trends in production of functional marmalade
https://doi.org/10.20914/2310-1202-2020-2-72-76
Abstract
The scientific review article allows to assess the relevance of scientific research of marmalade on the basis of modern sources of non-traditional types of fruit and berry raw materials, innovative technologies, functional ingredients intended to strengthen and preserve the health of the population, especially those living or working in extreme climatic conditions. Much attention is paid to the use of marmalade, not only as a favorite children 's dessert, but as a food product that can have a preventive effect on various body systems. In particular, for patients with type 2 diabetes mellitus, with the inclusion of an inulin preparation with a weight fraction of dietary fibres of up to 90% as a functional ingredient, the use of black carrot marmalade as a source of polyphenols with high bioavailability, polyunsaturated fatty acids containing more than 60% omega-3 and omega-6. Marmalade production technology continues to improve. For example, the use of the method of "syringe" with the help of a vacuum syringe, the possibility to preserve biologically active substances contained in fruit and berry raw materials to ensure long shelf life. This technology is in demand in the organization of nutrition of the population in hard-to-reach regions, for medical purposes. In some countries, marmalade is used as a mandatory breakfast element containing a complete complex of biologically active substances, toning and thinning thirst. Despite common approaches to marmalade production, there are differences in quality, composition, food and energy value across the world. Despite centuries of marmalade history, it remains the subject of increased scientific attention from scientists and consumers.
About the Authors
K. R. Piskunenko
Tyumen Industrial University
Russian Federation
assistant trainee, commodity science and food technology department, Vladarskiy Str., 38, Tyumen, 625000, Russia
Russian Federation
assistant trainee, commodity science and food technology department, Vladarskiy Str., 38, Tyumen, 625000, Russia
V. G. Popov
Tyumen Industrial University
Dr. Sci. (Engin.), professor, commodity science and food technology department, Vladarskiy Str., 38, Tyumen, 625000, Russia
Dr. Sci. (Engin.), professor, commodity science and food technology department, Vladarskiy Str., 38, Tyumen, 625000, Russia
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Review
For citations:
Piskunenko K.R., Popov V.G. Trends in production of functional marmalade. Proceedings of the Voronezh State University of Engineering Technologies. 2020;82(2):72-76. (In Russ.) https://doi.org/10.20914/2310-1202-2020-2-72-76
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