Determining the content of macronutrients in berry sauces using a method of IR-spectroscopy

Authors

DOI:

https://doi.org/10.15587/1729-4061.2020.213365

Keywords:

wild and cultivated berries, algae raw materials, iodine-containing additives, berry sauces, IR spectroscopy

Abstract

This paper has substantiated the possibility of using an IR spectroscopy method to study patterns in the chemical composition of wild and cultivated raw materials with the addition of algae as iodine-containing supplements.

It has been found that the IR spectra of sauces based on the mashed blueberry and sea buckthorn or cranberry with or without algae demonstrate a set of absorption bands attributed to the respective types of oscillations. The valence fluctuations in the hydroxyl groups in the molecules of organic acids, carbohydrates, flavonoids are observed at 3,365 cm -1 to 3,400 cm -1 ν(ОН). The bands of valence and deformation fluctuations of the ‒CH double bond of polyunsaturated fatty acids manifest themselves in the range of 3,005 cm-1 and722 cm-1. The bands of 2,925 cm-1, 2,855 cm-1 belong to the asymmetric and symmetric valence oscillations of the n(С–Н) carbon skeleton in -CH2-. The presence of the carboxylic, amino-, and fatty acids is indicated by the following absorption bands: 1,746 cm-1 ‒ ν (C=O) valence fluctuations in the protonated carboxyl group ‒COOH; 1,545 cm–1 ‒ νas(C=O; 1,415 cm–1 ‒ νs(C=O) ‒ the asymmetric and symmetric valence fluctuations of the СОО-groups; and 1,240 cm–1 ‒ the valence fluctuations of ν(C‒O). The presence of flavonoids is confirmed by the presence of bands at 1,380 cm-1 and 1,050 cm-1 ‒ the deformation δ(O‒H) and symmetrical fluctuations of O‒H groups. The fluctuations of pyranose cycles of pectins are manifested in the range of 1,163 cm– 1.

It is noted that the composition of berry raw materials and sauces include polyunsaturated fatty acids, anthocyanins, flavonoids, organic acids, and pectin substances.

An analysis of the IR spectra of berry sauce samples with the addition of algae has shown that the use of these additives in sauce technologies ensures a significant increase in the content of the physiological and functional ingredients and improves the hydrophobic properties of the raw materials

Author Biographies

Gregoriy Deynichenko, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Doctor of Technical Sciences, Professor, Head of Department

Department of Food and Hotel Industry Equipment named after M. I. Belyaev

Tamara Lystopad, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Postgraduate Student

Department of Food and Hotel Industry Equipment named after M. I. Belyaev

Anna Novik, Oles Honchar Dnipro National University Haharina str., 72, Dnipro, Ukraine, 49010

PhD, Associate Professor

Department of Food Technology

Line Chernushenko, Oles Honchar Dnipro National University Haharina str., 72, Dnipro, Ukraine, 49010

PhD, Associate Professor

Department of Food Technology

Andrii Farisieiev, Oles Honchar Dnipro National University Haharina str., 72, Dnipro, Ukraine, 49010

PhD, Associate Professor

Department of Food Technology

Yuliiа Matsuk, Oles Honchar Dnipro National University Haharina str., 72, Dnipro, Ukraine, 49010

PhD, Associate Professor

Department of Food Technology

Tatiana Kolisnychenko, University of Customs and Finance Volodymyra Vernadskoho str., 2/4, Dnipro, Ukraine, 49000

PhD, Associate Professor

Department of International Economic Relations, Regional Studies and Tourism

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Published

2020-10-31

How to Cite

Deynichenko, G., Lystopad, T., Novik, A., Chernushenko, L., Farisieiev, A., Matsuk, Y., & Kolisnychenko, T. (2020). Determining the content of macronutrients in berry sauces using a method of IR-spectroscopy. Eastern-European Journal of Enterprise Technologies, 5(11 (107), 32–42. https://doi.org/10.15587/1729-4061.2020.213365

Issue

Vol. 5 No. 11 (107) (2020): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2020 Gregoriy Deynichenko, Tamara Lystopad, Anna Novik, Line Chernushenko, Andrii Farisieiev, Yuliiа Matsuk, Tatiana Kolisnychenko

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