Determination of the antioxidant potential of processing products of osmotically dehydrated chokeberry fruits and beer enriched with them

Authors

DOI:

https://doi.org/10.15587/1729-4061.2024.301159

Keywords:

non-traditional raw materials, chokeberry, special beer, antioxidant properties, osmotic dehydration

Abstract

The demand for functional and health products, as well as the depletion of traditional raw materials, encourages the use of new types of resources. Aronia melanocarpa is a non-traditional plant raw material that has significant potential but is almost never used in the food industry. The aim of this study is to determine the antioxidant potential of processed products of osmotically dehydrated chokeberry fruits and beer enriched with them. The object of the study is the processing products of osmotically dehydrated chokeberry fruits and beer enriched with them.

Chokeberry fruits were dehydrated by osmotic dehydration and drying, ground into powders, and their antioxidant properties were determined. Osmotic solutions and fresh fruits were analyzed for flavonoids, anthocyanins and antioxidant activity. Three experimental samples of beer were produced using traditional technology (K) and with the addition of 6 % (D1) and 10 % (D2) osmotic solutions separated from partially dehydrated fruits. An organoleptic analysis of beer was carried out and its antioxidant activity was determined. The results showed that when using osmotic dehydration, the loss of flavonoids was significantly less (29.74 mg K/100 g) than when using the traditional drying method (39.13 mg K/100 g). When applying the proposed regime of fruit dehydration, about 70 % of anthocyanins are retained. While the traditional method preserves only 59 % of these pigments. The sugar solution on the surface of the fruit prevents significant loss of antioxidant compounds. This explains the higher antioxidant activity (9.86 mmol Trolox/100 g) in samples dehydrated using osmotic dehydration. Adding a chokeberry osmotic solution to beer in an amount of 6–10 % leads to an increase in its antioxidant activity by 9–16 mmol Trolox/100 g

Author Biographies

Maryna Samilyk, Sumy National Agrarian University

PhD, Associate Professor

Department of Technology and Food Safety

Yana Illiashenko, Sumy National Agrarian University

Postgraduate Student

Department of Technology and Food Safety

Yevhen Rudichenko, SUMY CRAFT BREWERY LLC

Brewer-Technologist

Yevhen Yevtushenko, Sumy National Agrarian University

PhD, Associate Professor

Department of Physical Education

Svitlana Huba, Sumy National Agrarian University

Department of Technology and Food Safety

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

Taisia Ryzhkova, State Biotechnological University

Doctor of Technical Sciences, Professor

Department of Technology and Quality of Animal Husbandry Products

Iryna Heida, State Biotechnological University

Senior Lecturer

Department of Technology and Quality of Animal Husbandry Products

Hanna Lysenko, State Biotechnological University

PhD, Associate Professor, Head of Department

Department of Technology and Quality of Animal Husbandry Products

Raisa Severin, State Biotechnological University

PhD, Associate Professor, Head of Department

Department of Epizootology and Microbiology

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Determination of the antioxidant potential of processing products of osmotically dehydrated chokeberry fruits and beer enriched with them

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Published

2024-04-30

How to Cite

Samilyk, M., Illiashenko, Y., Rudichenko, Y., Yevtushenko, Y., Huba, S., Tkachuk, S., Ryzhkova, T., Heida, I., Lysenko, H., & Severin, R. (2024). Determination of the antioxidant potential of processing products of osmotically dehydrated chokeberry fruits and beer enriched with them. Eastern-European Journal of Enterprise Technologies, 2(11 (128), 26–33. https://doi.org/10.15587/1729-4061.2024.301159

Issue

Vol. 2 No. 11 (128) (2024): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2024 Maryna Samilyk, Yana Illiashenko, Yevhen Rudichenko, Yevhen Yevtushenko, Svitlana Huba, Svetlana Tkachuk, Taisia Ryzhkova, Irуna Heіda, Hanna Lysenko, Raisa Severin

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