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Анотація
Метою даного дослідження є обґрунтування доцільності переробки плодів дикорослих рослин (Viburnum opulus, Sorbus, Hippophae, Sambucus nigra) у функціональні харчові інгредієнти. В статті проаналізовано структуру порошків з дикорослих ягід Viburnum opulus, Sorbus, Hippophae, Sambucus nigra, досліджено вміст мікро- та макроелементів у порошках; фізико-хімічні показники порошків із дикорослих ягід (сухі речовини, масова чатка вологи, дисперсність, масова частка редукувальних цукрів,озчинність, кислотність) та вміст харчових волокон у порошках Viburnum opulus, Sorbus, Hippophae, Sambucus nigra. Дослідні зразки були виготовлені із якісної плодово-ягідної сировини не пошкодженої хворобами та шкідниками. Для виготовлення порошків ягоди зневоднювали методом осмотичної дегідратацію, потім висушували у інфрачервоних сушарках протягом 2 годин за температури 50°С до масової частки вологи 6–8 %. Висушені ягоди подрібнювали на лабораторному млині ЛЗМ-1. Методом електронної мікроскопії досліджено структуру ягідних порошків. Встановлено, що порошки мають кристалічну пористу структуру, а відповідно гідрофільні властивості. Це дає можливість їх використання при виробництві харчових продуктів в якості стабілізаторів структури, емульгаторів та вологоутримувачів. Дослідження вмісту деяких мінеральних речовин в зразках проводили за допомогою детектора SEM та EDS на основі мікроскопа. Встановлено, що порошки містять макроелементи (К, Са, Р, Cl, S, N), незамінні мікроелементи (Mg) та умовно життєво необхідний мікроелемент Si, який виявлено в порошках з калини та обліпихи. Отримані порошки з дикорослих ягід Hippophae rhamnoides L., Viburnum opulus, Sambucus nigra та Sorbus aucuparia містять значну кількість вітаміну С. За всіма фізико-хімічними показниками зразки рослинних порошків із ягід калини, бузини, обліпихи, горобини відповідають вимогам ДСТУ 8498:2015. Такі результати свідчать про доцільність переробки Viburnum opulus, Sorbus, Hippophae, Sambucus nigra у функціональні харчові інгредієнти.
Ключові слова:
Viburnum opulus, Sorbus, Hippophae, Sambucus nigra, функціональні харчові інгредієнти, зневоднення, структура, мінеральні речовини, вітамін C
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Як цитувати
Demidova, E., & Samilyk, M. (2024). ПЕРСПЕКТИВИ ВИКОРИСТАННЯ ПРОДУКТІВ ПЕРЕРОБКИ ДИКОРОСЛИХ ЯГІД ЯК ФУНКЦІОНАЛЬНИХ ХАРЧОВИХ ІНГРЕДІЄНТІВ. Food Science and Technology, 17(4). https://doi.org/10.15673/fst.v17i4.2780
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Розділ
Хімія харчових продуктів і матеріалів. Нові види сировини
Посилання
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4. Jiménez-Moreno N, Esparza I, Bimbela F, Gandía LM, Ancín-Azpilicueta C. Valorization of selected fruit and vegetable wastes as bioactive compounds: opportunities and challenges. Crit Rev Environ Sci Technol [Internet]. 2019 Nov 29 [cited 2023 Nov 1]; 50(20): 2061-108. https://doi.org/10.1080/10643389.2019.1694819
5. Shafiee-Jood M, Cai X. Reducing food loss and waste to enhance food security and environmental sustainability. Environ Sci Amp Technol [Internet]. 2016 Aug 4 [cited 2023 Nov 1];50(16):8432-43. https://doi.org/10.1021/acs.est.6b01993
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