Improving the marmalade technology by adding a multicomponent fruit-and-berry paste




fruit-and-jelly marmalade, fruit-and-berry paste, structural and mechanical properties, physiologically functional components, quality indicators, gelation


The necessity to optimize the nutritional value of marmalade by using physiologically functional ingredients containing vitamins, dietary fiber, minerals, and other useful substances in its composition has been substantiated. Specifically, using the multicomponent fruit-and-berry paste from apples, quince, black currant has been proposed, which is obtained by an improved technique. The technique is characterized by the rapid dehydration (30...45 s, at 50 °C) of the blended paste in a rotor plant to 28...30 % of dry matter. When studying the dependences of the effective viscosity of paste compositions on the shear rate, it was found that the paste that demonstrated the best indicators contained apple in the amount of 40 %; quince ‒ 50 %; black currant ‒ 10 %.

It has been experimentally proven that the rational amount of fruit-and-berry paste is 30 % with a decrease in agar by 30 %. This makes it possible to obtain the jelly-fruit marmalade on agar with a mass fraction of moisture of 18 %, a total acidity of 10 degrees, and a mass fraction of reducing substances not more than 28 %. The products have a sweet-sour taste, with a pleasant aftertaste and the smell of black currant, rich purple color, jelly-like form, and non-tight consistency. The strength of the new samples of marmalade with a decrease in the amount of agar is 18.9 kPa, similar to that of control.

The improved technology makes it possible to expand the range of "healthy products", which is achieved by the partial replacement of raw materials with a fruit-and-berry paste, which contains a significant number of physiologically functional components. This allows for an increase in the nutritional value of marmalade, as well as a decrease in the formulation amount of agar, which is expensive, by 30 %.

In addition, gentle concentration modes improve the process of paste making

Author Biographies

Olga Samokhvalova, State Biotechnological University

PhD, Professor

Department of Technology of Grain Products and Confectionery

Kateryna Kasabova, State Biotechnological University

PhD, Associate Professor

Department of Technology of Grain Products and Confectionery

Nataliа Shmatchenko, State Biotechnological University

PhD, Associate Professor

Department of Technology of Grain Products and Confectionery

Aleksey Zagorulko, State Biotechnological University

PhD, Associate Professor

Department of Equipment and Engineering and Food Production

Andrii Zahorulko, State Biotechnological University

PhD, Associate Professor

Department of Equipment and Engineering and Food Production


  1. O’Beirne, D. (2003). JAMS AND PRESERVES | Chemistry of Manufacture. Encyclopedia of Food Sciences and Nutrition, 3416–3419. doi:
  2. De Marco, I., Iannone, R. (2017). Production, packaging and preservation of semi-finished apricots: A comparative Life Cycle Assessment study. Journal of Food Engineering, 206, 106–117. doi:
  3. Wolf, B. (2016). Confectionery and Sugar-Based Foods. Reference Module in Food Science. doi:
  4. Picard, K., Griffiths, M., Mager, D. R., Richard, C. (2021). Handouts for Low-Potassium Diets Disproportionately Restrict Fruits and Vegetables. Journal of Renal Nutrition, 31 (2), 210–214. doi:
  5. Kasabova, K., Zagorulko, A., Zahorulko, A., Shmatchenko, N., Simakova, O., Goriainova, I. et. al. (2021). Improving pastille manufacturing technology using the developed multicomponent fruit and berry paste. Eastern-European Journal of Enterprise Technologies, 3 (11 (111)), 49–56. doi:
  6. Zahorulko, A., Zagorulko, A., Kasabova, K., Shmatchenko, N. (2020). Improvement of zefir production by addition of the developed blended fruit and vegetable pasteinto its recipe. Eastern-European Journal of Enterprise Technologies, 2 (11 (104)), 39–45. doi:
  7. Mohammadi-Moghaddam, T., Firoozzare, A. (2021). Investigating the effect of sensory properties of black plum peel marmalade on consumers acceptance by Discriminant Analysis. Food Chemistry: X, 11, 100126. doi:
  8. Salgın, Uŀ., Salgın, S., Ekici, D. D., UludaĿ, G. (2016). Oil recovery in rosehip seeds from food plant waste products using supercritical CO 2 extraction. The Journal of Supercritical Fluids, 118, 194–202. doi:
  9. Herath, H. M. P. D., Dissanayake, M. D. M. I. M., Dissanayake, D. R. R. P., Chamikara, M. D. M., Kularathna, K. W. T. R., Ishan, M., Sooriyapathirana, S. D. S. S. (2016). Assessment of the Variations in Selected Industrially Desirable Morphological and Biochemical Traits of Eleven Citrus Species in Sri Lanka. Procedia Food Science, 6, 176–180. doi:
  10. Jahurul, M. H. A., Azzatul, F. S., Sharifudin, M. S., Norliza, M. J., Hasmadi, M., Lee, J. S. et. al. (2020). Functional and nutritional properties of rambutan (Nephelium lappaceum L.) seed and its industrial application: A review. Trends in Food Science & Technology, 99, 367–374. doi:
  11. Barba, F. J., Putnik, P., Bursać Kovačević, D., Poojary, M. M., Roohinejad, S., Lorenzo, J. M., Koubaa, M. (2017). Impact of conventional and non-conventional processing on prickly pear ( Opuntia spp.) and their derived products: From preservation of beverages to valorization of by-products. Trends in Food Science & Technology, 67, 260–270. doi:
  12. Horobets, O., Levchenko, Y., Boroday, A. (2020). Innovative Technology of Confectionery Using Sea Buckthorn Puree. Restaurant and Hotel Consulting. Innovations, 3 (1), 80–93. doi:
  13. Tsuglenok, N. V., Tsuglenok, G. I., Krivov, D. A. (2014). Modeling of the technological line for the non-alcoholic apple beverage production. Vestnyk Krasnoiarskoho hosudarstvennoho ahrarnoho unyversyteta, 8. Available at:
  14. Abbasi, H., Shah, M. H., Mohiuddin, M., Elshikh, M. S., Hussain, Z., Alkahtani, J. et. al. (2020). Quantification of heavy metals and health risk assessment in processed fruits’ products. Arabian Journal of Chemistry, 13 (12), 8965–8978. doi:
  15. Kasabova, K., Sabadash, S., Mohutova, V., Volokh, V., Poliakov, A., Lazarieva, T. et. al. (2020). Improvement of a scraper heat exchanger for pre-heating plant-based raw materials before concentration. Eastern-European Journal of Enterprise Technologies, 3 (11 (105)), 6–12. doi:
  16. Kamiloglu, S., Pasli, A. A., Ozcelik, B., Van Camp, J., Capanoglu, E. (2015). Influence of different processing and storage conditions on in vitro bioaccessibility of polyphenols in black carrot jams and marmalades. Food Chemistry, 186, 74–82. doi:
  17. Kamiloglu, S., Pasli, A. A., Ozcelik, B., Van Camp, J., Capanoglu, E. (2015). Colour retention, anthocyanin stability and antioxidant capacity in black carrot (Daucus carota) jams and marmalades: Effect of processing, storage conditions and in vitro gastrointestinal digestion. Journal of Functional Foods, 13, 1–10. doi:
  18. Belović, M., Pajić-Lijaković, I., Torbica, A., Mastilović, J., Pećinar, I. (2016). The influence of concentration and temperature on the viscoelastic properties of tomato pomace dispersions. Food Hydrocolloids, 61, 617–624. doi:
  19. Wang, T., Liu, L., Rakhmanova, A., Wang, X., Shan, Y., Yi, Y. et. al. (2020). Stability of bioactive compounds and in vitro gastrointestinal digestion of red beetroot jam: Effect of processing and storage. Food Bioscience, 38, 100788. doi:
  20. Agafonova, S. V., Pankova, E. V. (2018). Technology of fruit jelly of the increased biological value. Vestnik nauki i obrazovaniya Severo-Zapada Rossii, 4 (2). Available at:
  21. Shmatchenko, N., Artamonova, M., Aksonova, O., Oliinyk, S. (2018). Investigation of the properties of marmalade with plant cryoadditives during storage. Food Science and Technology, 12 (1), 82–89. doi:
  22. Nepochatykh, T., Sheremet, S. (2018). Ensuring the Quality of the New Fruit and Berry Marmalade by Adding Kelp. Path of Science, 4 (2), 3001–3007. doi:
  23. Figueroa, L. E., Genovese, D. B. (2019). Fruit jellies enriched with dietary fibre: Development and characterization of a novel functional food product. LWT, 111, 423–428. doi:
  24. Kapetanakou, A. E., Ampavi, A., Yanniotis, S., Drosinos, E. H., Skandamis, P. N. (2011). Development of a model describing the effect of temperature, water activity and (gel) structure on growth and ochratoxin A production by Aspergillus carbonarius in vitro and evaluation in food matrices of different viscosity. Food Microbiology, 28 (4), 727–735. doi:
  25. Garrido, J. I., Lozano, J. E., Genovese, D. B. (2015). Effect of formulation variables on rheology, texture, colour, and acceptability of apple jelly: Modelling and optimization. LWT - Food Science and Technology, 62 (1), 325–332. doi:
  26. Matias, D., Kambulova, J., Goncharuk, O. (2018). Regularity of structuralization of jelly mammelade on agar polyeshaharides and pectins with low content of sugars. Ukrainian Journal of Food Science, 6 (2), 168–183. doi:
  27. Dorohovich, A., Goncharuk, O., Matias, D., Kambulova, J. (2018). Influence of sugars on the formation of structural and mechanical characteristics of of agar polysaccharides’ gels. Ukrainian Journal of Food Science, 6 (1), 20–31. doi:
  28. Mykhaylov, V., Samokhvalova, O., Kucheruk, Z., Kasabova, K., Simakova, O., Goriainova, I. et. al. (2019). Influence of microbial polysaccharides on the formation of structure of protein-free and gluten-free flour-based products. Eastern-European Journal of Enterprise Technologies, 6 (11 (102)), 23–32. doi:
  29. Samokhvalova, O., Kucheruk, Z., Kasabova, K., Oliinyk, S., Shmatchenko, N. (2021). Effect of microbial polysaccharides on the quality indicators of protein-free and gluten-free products during storage. Eastern-European Journal of Enterprise Technologies, 1 (11 (109)), 61–68. doi:
  30. Di Monaco, R., Miele, N. A., Cabisidan, E. K., Cavella, S. (2018). Strategies to reduce sugars in food. Current Opinion in Food Science, 19, 92–97. doi:
  31. Tavani, A., Giordano, L., Gallus, S., Talamini, R., Franceschi, S., Giacosa, A. et. al. (2006). Consumption of sweet foods and breast cancer risk in Italy. Annals of Oncology, 17 (2), 341–345. doi:
  32. Basu, S., Shivhare, U. S., Chakraborty, P. (2017). Influence of Sugar Substitute in Rheology of Fruit Gel. Advances in Food Rheology and Its Applications, 355–376. doi:
  33. Magomedov, G. O., Lobosovа, L. A., Zhurahova, S. N. (2017). Jelly-fruit marmalade of high nutritional value with juice from sand buckthorn berries. Food Processing: Techniques and Technology, 46 (3), 50–54. Available at:
  34. Pavlova, N. S. (2000). Sbornik osnovnyh receptur saharistyh konditerskih izdeliy. Sankt-Peterburg: GIORD, 232. Available at:
  35. Gorbatov, A. V., Maslov, A. M., Machihin, Yu. A. et. al.; Gorbatov, A. V. (Ed.) (1982). Strukturno-mehanicheskie harakteristiki pischevyh produktov. Moscow: Legkaya i pischevaya promyshlennost', 296. Available at:




How to Cite

Samokhvalova, O., Kasabova, K., Shmatchenko, N., Zagorulko, A., & Zahorulko, A. (2021). Improving the marmalade technology by adding a multicomponent fruit-and-berry paste. Eastern-European Journal of Enterprise Technologies, 6(11 (114), 6–14.



Technology and Equipment of Food Production