Determination of quality indicators of sugar fortified with a by-product of elderberry processing

Authors

DOI:

https://doi.org/10.15587/1729-4061.2023.284885

Keywords:

enriched sugar, elderberry syrup, antioxidant properties, amino acid composition, simple carbohydrates

Abstract

Granulated and pressed beet sugar consists of 99.61–99.7 % sucrose, which is a source of energy for the body. However, this product does not contain other vital nutrients. The object of the study is the method of non-waste processing of elderberry fruits. Wild-growing fruits of black elder Sambucus nigra L were used as the subject of the study. Pre-cleaned elder fruits were frozen at a temperature of –18±2 °C, and after defrosting they were subjected to osmotic dehydration. For this, a 70 % sugar solution with a temperature of 50±5 °C was used (hydromodule 1). The duration of osmosis was 1 hour. The derivative product formed as a result of osmotic dehydration of elderberries (elderberry syrup) was used to enrich granulated sugar in an amount of 10 % by weight of sugar. After thorough mixing with the solution, the sugar was dried in a laboratory vacuum dryer. Anthocyanin dyes contained in the elderberries gave the sugar a bright pink color. The resulting product had a characteristic smell and taste of elderberry. The composition of sugar was studied by high-performance liquid chromatography. It was found that sugar enriched with an elderberry derivative contains 0.03±0.02 mg/100 g of vitamin C and 0.28±0.02 % flavonoids. This gives it certain antioxidant properties. In addition to sucrose, glucose (0.20±0.02) and fructose (0.27±0.02) were found in the product by the polarimetric method. Analysis of the amino acid spectrum of enriched sugar showed the presence of 18 amino acids (total amount of 5.547 mg/100 g), including all essential ones. The most found in enriched sugar, mg/100g: tyrosine (0.93), alanine (0.79), phenylalanine (0.752) and leucine (0.749). The results obtained indicate an increase in the biological value and additional functional properties of fortified sugar

Author Biographies

Maryna Samilyk, Sumy National Agrarian University

PhD, Associate Professor

Department of Technology and Food Safety

Larysa Bal’-Prylipko, National University of Life and Environmental Sciences of Ukraine

Doctor of Тechnical Sciences, Professor, Academician of the Academy of Sciences of Higher Education of Ukraine, Dean

Faculty of Food Technologies and Product Quality Management of the Agro-Industrial Complex

Daria Korniienko, Sumy National Agrarian University

Postgraduate Student

Department of Technology and Food Safety

Mariia Paska, Lviv State University of Physical Culture

Doctor of Veterinary Sciences, Professor

Department of Hotel and Restaurant Business

Taisia Ryzhkova, State Biotechnological University

Doctor of Technical Sciences, Professor

Department of Processing Technology and Quality of Animal Husbandry Products

Ivan Yatsenko, State Biotechnological University

Doctor of Veterinary Sciences, Professor

Department of Sanitation, Hygiene and Forensic Veterinary Medicine

Ihor Hnoievyі, State Biotechnological University

Doctor of Agricultural Sciences, Professor

Department of Biotechnology, Molecular Biology and Water Bioresources

Svetlana Tkachuk, National University of Life and Environmental Sciences of Ukraine

Doctor of Veterinary Sciences, Professor

Department of Veterinary Hygiene named after Professor A. K. Skorokhodko

Natalia Bolgova, Sumy National Agrarian University

PhD, Associate Professor

Department of Technology and Food Safety

Viktoriia Sokolenko, Sumy National Agrarian University

Senior Lecturer

Department of Technology and Food Safety

References

  1. Rao, G. P., Singh, P. (2021). Value Addition and Fortification in Non-Centrifugal Sugar (Jaggery): A Potential Source of Functional and Nutraceutical Foods. Sugar Tech, 24 (2), 387–396. doi: https://doi.org/10.1007/s12355-021-01020-3
  2. Domínguez, R., Pateiro, M., Munekata, P. E. S., Santos López, E. M., Rodríguez, J. A., Barros, L., Lorenzo, J. M. (2021). Potential Use of Elderberry (Sambucus nigra L.) as Natural Colorant and Antioxidant in the Food Industry. A Review. Foods, 10 (11), 2713. doi: https://doi.org/10.3390/foods10112713
  3. Marțiș (Petruț), G. S., Mureșan, V., Marc (Vlaic), R. M., Mureșan, C. C., Pop, C. R., Buzgău, G. et al. (2021). The Physicochemical and Antioxidant Properties of Sambucus nigra L. and Sambucus nigra Haschberg during Growth Phases: From Buds to Ripening. Antioxidants, 10 (7), 1093. doi: https://doi.org/10.3390/antiox10071093
  4. Baeza, R., Sánchez, V., Salierno, G., Molinari, F., López, P., Chirife, J. (2020). Storage stability of anthocyanins in freeze-dried elderberry pulp using low proportions of encapsulating agents. Food Science and Technology International, 27 (2), 135–144. doi: https://doi.org/10.1177/1082013220937867
  5. da Silva, R. F. R., Barreira, J. C. M., Heleno, S. A., Barros, L., Calhelha, R. C., Ferreira, I. C. F. R. (2019). Anthocyanin Profile of Elderberry Juice: A Natural-Based Bioactive Colouring Ingredient with Potential Food Application. Molecules, 24 (13), 2359. doi: https://doi.org/10.3390/molecules24132359
  6. Najgebauer-Lejko, D., Liszka, K., Tabaszewska, M., Domagała, J. (2021). Probiotic Yoghurts with Sea Buckthorn, Elderberry, and Sloe Fruit Purees. Molecules, 26 (8), 2345. doi: https://doi.org/10.3390/molecules26082345
  7. Domínguez, R., Zhang, L., Rocchetti, G., Lucini, L., Pateiro, M., Munekata, P. E. S., Lorenzo, J. M. (2020). Elderberry (Sambucus nigra L.) as potential source of antioxidants. Characterization, optimization of extraction parameters and bioactive properties. Food Chemistry, 330, 127266. doi: https://doi.org/10.1016/j.foodchem.2020.127266
  8. Jeon, S., Kim, M., Kim, B. (2021). Polyphenol-Rich Black Elderberry Extract Stimulates Transintestinal Cholesterol Excretion. Applied Sciences, 11 (6), 2790. doi: https://doi.org/10.3390/app11062790
  9. Liu, D., He, X.-Q., Wu, D.-T., Li, H.-B., Feng, Y.-B., Zou, L., Gan, R.-Y. (2022). Elderberry (Sambucus nigra L.): Bioactive Compounds, Health Functions, and Applications. Journal of Agricultural and Food Chemistry, 70 (14), 4202–4220. doi: https://doi.org/10.1021/acs.jafc.2c00010
  10. Ağalar, H. G. (2019). Elderberry (Sambucus nigra L.). Nonvitamin and Nonmineral Nutritional Supplements, 211–215. doi: https://doi.org/10.1016/b978-0-12-812491-8.00030-8
  11. Młynarczyk, K., Walkowiak-Tomczak, D., Łysiak, G. P. (2018). Bioactive properties of Sambucus nigra L. as a functional ingredient for food and pharmaceutical industry. Journal of Functional Foods, 40, 377–390. doi: https://doi.org/10.1016/j.jff.2017.11.025
  12. Khan, M., Mortuza, A., Blumenthal, E., Mustafa, A. (2022). Role of elderberry (Sambucus nigra) on the modulation of stress and immune response of Nile tilapia, Oreochromis niloticus. Journal of Applied Aquaculture. doi: https://doi.org/10.1080/10454438.2022.2026269
  13. Veberic, R., Jakopic, J., Stampar, F., Schmitzer, V. (2009). European elderberry (Sambucus nigra L.) rich in sugars, organic acids, anthocyanins and selected polyphenols. Food Chemistry, 114 (2), 511–515. doi: https://doi.org/10.1016/j.foodchem.2008.09.080
  14. Kahraman, G., Özdemir, K. S. (2021). Effects of black elderberry and spirulina extracts on the chemical stability of cold pressed flaxseed oil during accelerated storage. Journal of Food Measurement and Characterization, 15 (5), 4838–4847. doi: https://doi.org/10.1007/s11694-021-01004-7
  15. Młynarczyk, K., Walkowiak-Tomczak, D., Staniek, H., Kidoń, M., Łysiak, G. P. (2020). The Content of Selected Minerals, Bioactive Compounds, and the Antioxidant Properties of the Flowers and Fruit of Selected Cultivars and Wildly Growing Plants of Sambucus nigra L. Molecules, 25 (4), 876. doi: https://doi.org/10.3390/molecules25040876
  16. Cais-Sokolińska, D., Walkowiak-Tomczak, D. (2021). Consumer-perception, nutritional, and functional studies of a yogurt with restructured elderberry juice. Journal of Dairy Science, 104 (2), 1318–1335. doi: https://doi.org/10.3168/jds.2020-18770
  17. López-Fernández, O., Domínguez, R., Pateiro, M., Munekata, P. E. S., Rocchetti, G., Lorenzo, J. M. (2020). Determination of Polyphenols Using Liquid Chromatography–Tandem Mass Spectrometry Technique (LC–MS/MS): A Review. Antioxidants, 9 (6), 479. doi: https://doi.org/10.3390/antiox9060479
  18. Przybylska-Balcerek, A., Szablewski, T., Szwajkowska-Michałek, L., Świerk, D., Cegielska-Radziejewska, R., Krejpcio, Z. et al. (2021). Sambucus Nigra Extracts–Natural Antioxidants and Antimicrobial Compounds. Molecules, 26 (10), 2910. doi: https://doi.org/10.3390/molecules26102910
  19. Hearst, C., McCollum, G., Nelson, D., Ballard, L. M., Millar, B. C., Goldsmith, C. E. et al. (2010). Antibacterial activity of elder (Sambucus nigra L.) flower or berry against hospital pathogens. Journal of Medicinal Plant Research, 4, 1805–1809. Available at: https://www.researchgate.net/publication/285528990_Antibacterial_activity_of_elder_Sambucus_nigra_L_flower_or_berry_against_hospital_pathogens
  20. CXS 212-1999. Standard for sugars. Codex alimentarius. Available at: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B212-1999%252FCXS_212e.pdf
  21. Özkan-Karabacak, A., Özcan-Sinir, G., Çopur, A. E., Bayizit, M. (2022). Effect of Osmotic Dehydration Pretreatment on the Drying Characteristics and Quality Properties of Semi-Dried (Intermediate) Kumquat (Citrus japonica) Slices by Vacuum Dryer. Foods, 11 (14), 2139. doi: https://doi.org/10.3390/foods11142139
  22. Rastogi, N. K., Raghavarao, K. S. M. S., Niranjan, K., Knorr, D. (2002). Recent developments in osmotic dehydration: methods to enhance mass transfer. Trends in Food Science & Technology, 13 (2), 48–59. doi: https://doi.org/10.1016/s0924-2244(02)00032-8
  23. Tortoe, C. (2010). A review of osmodehydration for food industry. African journal of food science, 4 (6), 303–324. Available at: https://academicjournals.org/journal/AJFS/article-abstract/76B260924389
  24. Farooq, M., Landers, A. J. (2004). Interactive Effects of Air, Liquid and Canopies on Spray Patterns of Axial-flow Sprayers. 2004, Ottawa, Canada August 1 - 4, 2004. doi: https://doi.org/10.13031/2013.16120
  25. Samilyk, M., Helikh, A., Bolgova, N., Potapov, V., Sabadash, S. (2020). The application of osmotic dehydration in the technology of producing candied root vegetables. Eastern-European Journal of Enterprise Technologies, 3 (11 (105)), 13–20. doi: https://doi.org/10.15587/1729-4061.2020.204664
  26. Samilyk, M., Demidova, E., Bolgova, N., Kapitonenko, A., Cherniavska, T. (2022). Influence of adding wild berry powders on the quality of pasta products. EUREKA: Life Sciences, 2, 28–35. doi: https://doi.org/10.21303/2504-5695.2022.002410
  27. Edwards, C. H., Rossi, M., Corpe, C. P., Butterworth, P. J., Ellis, P. R. (2016). The role of sugars and sweeteners in food, diet and health: Alternatives for the future. Trends in Food Science & Technology, 56, 158–166. doi: https://doi.org/10.1016/j.tifs.2016.07.008
  28. Zaitoun, М., Ghanem, М., Harphoush, S. (2018). Sugars: Types and Their Functional Properties in Food and Human Health. International Journal of Public Health Research. 6 (4), 93–99. Available at: https://www.culinarymd.org/uploads/2/0/4/0/2040875/sugars.pdf
  29. Samilyk, M., Demidova, E. (2022). Use of Non-traditional Raw Materials in Yogurt Production Technology. Restaurant and Hotel Consulting. Innovations, 5 (2), 281–291. doi: https://doi.org/10.31866/2616-7468.5.2.2022.270113
Determination of quality indicators of sugar fortified with a by-product of elderberry processing

Downloads

Published

2023-08-31

How to Cite

Samilyk, M., Bal’-Prylipko, L., Korniienko, D., Paska, M., Ryzhkova, T., Yatsenko, I., Hnoievyі I., Tkachuk, S., Bolgova, N., & Sokolenko, V. (2023). Determination of quality indicators of sugar fortified with a by-product of elderberry processing. Eastern-European Journal of Enterprise Technologies, 4(11 (124), 65–72. https://doi.org/10.15587/1729-4061.2023.284885

Issue

Vol. 4 No. 11 (124) (2023): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2023 Maryna Samilyk, Larysa Bal’-Prylipko, Daria Korniienko, Mariia Paska, Taisia Ryzhkova, Ivan Yatsenko, Ihor Hnoievyі, Svetlana Tkachuk, Natalia Bolgova, Viktoriia Sokolenko

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

The consolidation and conditions for the transfer of copyright (identification of authorship) is carried out in the License Agreement. In particular, the authors reserve the right to the authorship of their manuscript and transfer the first publication of this work to the journal under the terms of the Creative Commons CC BY license. At the same time, they have the right to conclude on their own additional agreements concerning the non-exclusive distribution of the work in the form in which it was published by this journal, but provided that the link to the first publication of the article in this journal is preserved.

A license agreement is a document in which the author warrants that he/she owns all copyright for the work (manuscript, article, etc.).
The authors, signing the License Agreement with TECHNOLOGY CENTER PC, have all rights to the further use of their work, provided that they link to our edition in which the work was published.
According to the terms of the License Agreement, the Publisher TECHNOLOGY CENTER PC does not take away your copyrights and receives permission from the authors to use and dissemination of the publication through the world's scientific resources (own electronic resources, scientometric databases, repositories, libraries, etc.).
In the absence of a signed License Agreement or in the absence of this agreement of identifiers allowing to identify the identity of the author, the editors have no right to work with the manuscript.
It is important to remember that there is another type of agreement between authors and publishers – when copyright is transferred from the authors to the publisher. In this case, the authors lose ownership of their work and may not use it in any way.