INFLUENCE OF PROCESSING TECHNOLOGY ON BIOACTIVE COMPONENTS OF SOUR CHERRY
Journal Title: Technologica Acta - Year 2017, Vol 10, Issue 1
Abstract
Cherry (Prunus cerasus var. Oblačinska) is one of the most common varieties in Bosnia and Herzegovina and the region. Owing to the excellent sensory and physico-chemical characteristics and the very high concentration of biologically active ingredients, it is a very good potential for obtaining value added products or products with high content of bioactive, nutritionally and biologically valuable ingredients. The processing techniques of fresh fruit have a large influence on the content of bioactive components. The aim of this study was to analyse the effects of processing technologies of sour cherries on the content of bioactive compounds (total phenols, total flavonoids and anthocyanins) and the antioxidant capacity. Products that were analysed were juice, concentrate, extra jam and lyophilisate. The content of bioactive components and antioxidant capacity of these products was compared with fresh cherries. The results showed that the greatest influence on the content of bioactive ingredients has process where vacuum concentration is applied. More sophisticated technology such as lyophilization would contribute to the retention of bioactive omponents and could increase product competitiveness at the market.
Authors and Affiliations
Zahida Ademović, Jasna Mehić, Jasmin Suljagić, Midhat Jašić, Nils Juul
Keywords
Related Articles
- EP ID EP241344
- DOI -
- Views 103
- Downloads 0
EFFECTS OF BARLEY FLOUR ADDITION AND BAKING TEMPERATURE ON Β-GLUCANS CONTENT AND BISCUITS PROPERTIES
The aim of this study was to investigate opportunities to improve the nutritional value of biscuits. Therefore, the content of β-glucans, physical, chemical and sensory properties of biscuits were determined in relation...
Possibility of crosslinking of raw xanthan with divalent and trivalent metal ions
Biopolymers are biodegradable, biocompatible and non-toxic natural compounds with large molecular masses. Xanthan is a biopolymer produced by bacteria of genus Xanthomonas. Nowadays scientists are focused on examining th...
Determination of the biomethanic potential of corn grain
Although it is primarily grown as food, corn also represents a very good raw material for the production of biogas due to the favourable starch and fibre ratio that is the basis of its structure. In addition, an importan...
Impact of the fermentation process with immobilized yeast cells on the aroma profile and sensory quality of distillates produced from carob pods (Ceratonia siliqua L.)
The aim of this research was to investigate the influence of immobilized cell fermentation on aroma and sensory characteristics of distillates produced from carob pods (Ceratonia siliqua L.) commonly grown in coastal Cro...
ANTI-INFECTIVE AND ANTI-TUMOR ACTIVITY OF SOME METAL COMPLEXES (MII-MIV) WITH SCHIFF BASES
Research and application of metal complexes of ruthenium, platinum, palladium and other d-block elements has been popular in recent time because the complexes of said metals with a wide range of organic ligands shown to...