Development of technology for production of functional fruit drinks
DOI:
https://doi.org/10.15587/2706-5448.2021.237867Keywords:
fruit and vegetable functional juice products, plant and animal collagen, organoleptic and biochemical parameters, heat sterilizationAbstract
The object of research is the technology of functional fruit and vegetable juice products enriched with collagen. The subject of research is various types of collagen, formulations and parameters of technological operations for the production of functional juice drinks. The research is aimed at the develop technology, recipes for a new assortment of fruit and vegetable drinks enriched with collagen. Also it is aimed at the preserve the functional properties of collagen in canned juice products after high-temperature processing and create food products for everyday consumption to solve age-related and other problems associated with human health. In the course of the study, standard methods were used to determine the organoleptic indicators of various types of collagen, juice products, as well as to determine the mass fraction of moisture, carbohydrates, fats, proteins in the developed fruit and vegetable drinks enriched with collagen. Also, to confirm the presence and preservation of collagen in finished products, the electrophoresis method was used to determine the atomic mass unit of the constituent substances after complete drying of the samples. The proposed methods make it possible to assess the quality of the developed collagen-enriched drinks, prove the presence and preservation of a biologically active additive in the finished product after using the sterilization mode parameters – temperature and time, when receiving canned products. The developed formulations and technology make it possible to consider functional fruit and vegetable juice-containing products enriched with a biologically active additive collagen as effective and useful. An easily digestible food product for everyday consumption is proposed for solving age-related and other problems related to human health, with regulation of the pH value for effective use of the beneficial properties of this additive. In contrast to existing functional juice products, the proposed formulations and technology make it possible to obtain juice-containing fruit and vegetable blended products with a biologically active additive collagen. The technology minimizes the impact of collagen on the organoleptic characteristics of the developed recipe compositions of finished products and preserves its beneficial biologically active properties in the finished canned product after heat sterilization.
References
- Paul, C., Leser, S., Oesser, S. (2019). Significant Amounts of Functional Collagen Peptides Can Be Incorporated in the Diet While Maintaining Indispensable Amino Acid Balance. Nutrients, 11 (5), 1079. doi: http://doi.org/10.3390/nu11051079
- Bilek, S. E., Bayram, S. K. (2015). Fruit juice drink production containing hydrolyzed collagen. Journal of Functional Foods, 14, 562–569. doi: http://doi.org/10.1016/j.jff.2015.02.024
- Novikova, I. V., Antipova, L. V., Romanyuk, T. I., Bovva, O. A., Kudryashov, M. S. (2020). Development of technology for “Shorley” type beverages with collagen. Proceedings of the Voronezh State University of Engineering Technologies, 82 (3), 50–57. doi: http://doi.org/10.20914/2310-1202-2020-3-50-57
- Lima, R. B. de, Amaral, C. L., Minatti, J. (2020). Collagen peptides combined with type II in joint pain of the elderly. Revista Científica Multidisciplinar Núcleo Do Conhecimento, 115–127. doi: http://doi.org/10.32749/nucleodoconhecimento.com.br/nutrition/collagen-peptides
- Gorelikova, G. A., Mayurnikova, L. A., Stepanova, O. A. (2008). Vliyanie rastitelnykh ekstraktov na kachestvo i funktsionalnye svoystva sokosoderzhaschikh napitkov. Pivo i napitki, 4, 40–41.
- Kollagen GELITAAG Germaniya. Luchshiy v mire peptidniy gidrolizat, pitevoy. Available at: https://mfin.com.ua/cosmo/?query
- Antipova, L. V., Storublevtsev, S. A., Getmanova, A. A. (2018). Collagen drinks for functional nutrition. Proceedings of the Voronezh State University of Engineering Technologies, 80 (3), 97–103. doi: http://doi.org/10.20914/2310-1202-2018-3-97-103
- Zyuzina, A. V., Makarova, N. V. (2009). Napitki na osnove yablochnogo soka. Izvestiya vuzov. Pischevaya tekhnologiya, 4, 5–7.
- Borisenko, E. V., Alekseeva, YU. I., Dikun, M. YU., Klimova, S. A. (2003). Bezalkogolnye napitki na naturalnom rastitelnom syre. Pivo i napitki, 5, 50–52.
- Filonova, G. L., Kovaleva, I. L., Komarkova, N. A. (2012). Pischevaya kombinatorika v tekhnologiyakh polikomponentnykh kontsentratov s ispolzovaniem rastitelnogo syrya i napitkov na ikh osnove. Pivo i napitki, 4, 22–25.
- Verkhivker, Y. G., Miroshnichenko, E. М. (2018). Modern types of consumer packaging and food packaging. Journal of biochemical Engineering & Bioprocess Technology, 3, 52–56.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2021 Svitlana Pavlenko, Yakov Verkhivker, Оlena Myroshnichenko
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.
