Article information

Views: 287

Title of article GRAPE POMACE EXTRACT AND PEAR IN SNACK PRODUCTION TECHNOLOGY
Authors

Valiulina D.F. , Samara State Technical University , Molodogvardeyskaya Str. 244, Samara, 443100, Russian Federation , dinara-bakieva@mail.ru

Makarova N.V. , Samara State Technical University , Molodogvardeyskaya Str. 244, Samara, 443100, Russian Federation

Kustova I.A. , Samara State Technical University , Molodogvardeyskaya Str. 244, Samara, 443100, Russian Federation

Section: FOOD PRODUCTION TECHNOLOGY
Year 2017 Issue 1 DOI 10.21179/2308-4057-2017-1-63-72
Annotation The article is devoted to the study of the influence of process parameters for the production of pear snacks with the addition of grape extract secondary raw materials on the chemical composition and antioxidant activity of the resulting product. This paper describes the selection of the most optimum conditions for production of high quality, competitive product with the highest antioxidants activity. The object of the study were temperature, time of soaking pear slices in the extract, drying process. Analysis on the content of total amount of phenolic compounds the content of Gallic acid, flavonoids and tannins content of catechin, anthocyanin content cyanidin-3-glycoside, antiradical capacity using the free radical DPPH method (2,2-diphenyl-1-picrylhydrazyl), antioxidative activity by the method of ABTS (2,2'-settlement Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), which restores the force by the method of FRAP (ferric reducing antioxidant power), antioxidant activity in linoleic acid system. The obtained results are vivid enough and allow us to conclude that the best way to obtain high-quality resulting product out of pear fruit crop is freeze-drying, and the shelf life of an opened package in no longer than 38 hours. This study was financially supported by the Ministry of Education and Science of the Russian Federation within the basic part of the government task number 2014/199 Samara State Technical University by the project «Creating Scientific Methodology of Developing Formulation and Technologies of Food Products Fighting Oxidant Stress in Human’s Body» code 974.
Keywords Pears, snack, antioxidant activity, extract, grape, freeze drying
Artice information Received April 21, 2016
Accepted September 10, 2016
Available online June 29, 2017
Imprint article Valiulina D.F., Makarova N.V., and Kustova I.A. Grape pomace extract and pear in snack production technology. Food and Raw Materials, 2017, vol. 5, no. 1, pp. 63-72. doi: 10.21179/2308-4057-2017-1-63-72.
Download the full article
Bibliography
  1. Sedov E.N. Selektsiya i sortiment yabloni dlya tsentral'nykh regionov Rossii [Selection and apple crops for the central regions of Russia]. Orel: All-Russian Research Institute of Fruit Crop Breeding Publ., 2005. 311 p.
  2. Shobinger U. Fruktovye i ovoshchnye soki: nauchnye osnovy i tekhnologii [Fruit and vegetable juices: scientific basis and technologies]. St. Petersburg: Professija Publ., 2004. 640 p.
  3. Kulkarni S., DeSantos F.A., Kattamuri S., et al. Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system. Meat Science, 2011, vol. 88, no. 1, pp. 139–144. DOI: https://doi.org/10.1016/j.meatsci.2010.12.014.
  4. Guendez R., Kallithraka S., Makris D.P., and Kefalas P. Determination of low molecular weight polyphenolic constituents in grape (Vitis uinifera sp.) seed extracts: Correlation with antiradical activity. Food Chemistry, 2005, vol. 89, no. 1, pp. 1–9. DOI: https://doi.org/10.1016/j.foodchem.2004.02.010.
  5. Sun T., Powers J.R., and Tang J. Evaluation of the antioxidant activity of asparagus, broccoli and their juices. Food Chemistry, 2007, vol. 105, no. 1, pp. 101–106.
  6. Rockenbach I.I., Rodrigues E., Gonzaga L.V., et al. Phenolic compunds content and antioxidant activity in pomace from selected red grapes (Vitis vinifera L. and Vitis Labrusca L.)widely produced in Brazil. Food Chemistry, 2011, vol. 127, no. 1, pp. 174–179. DOI: https://doi.org/10.1016/j.foodchem.2010.12.137.
  7. Škerget M., Kotnik P., Hadolin M., et al. Phenols, proanthocyanidins, flavones and flavonols in some plant materials and their antioxidant activities. Food Chemistry, 2005, vol. 89, no. 1, pp. 191–198. DOI: https://doi.org/10.1016/j.foodchem.2004.02.025.
  8. Harbourne N., Jacquier J.C., Morgan D.J., and Lyng J.G. Determination of the degradation kinetics of anthocyanins in a model juice system using isothermal and non-isothermal methods. Food Chemistry, 2008, vol. 111, no. 2, pp. 204–208. DOI: https://doi.org/10.1016/j.foodchem.2008.03.023.
  9. Crespy A. Tannins de pepins de raisin: possibilites de stabilization de la couleur, de protection contre l'oxydation et d'amelioration de la tenue en boushe sur vins rouges et roses. Rev. fr. Oenol., 2002, vol. 195, pp. 23–27.
  10. Rufino M.S.M., Fernandes F.A.N., Alves R.E., and de Brito E.S. Free radical-scavenging behaviour of some north-east Brazilian fruits in a DPPHradical dot system. Food Chemistry, 2009, vol. 114, no. 4, pp. 693–695. DOI: https://doi.org/10.1016/j.foodchem.2008.09.098.
  11. Nilsson J., Stegmark R., and Åkesson B. Total antioxidant capacity in different pea (Pisum sativum) varieties after blanching and freezing. Food Chemistry, 2004, vol. 86, no. 4, pp. 501–507. DOI: 10.1016/j.foodchem.2003.09.002.
  12. Arts Mariken J.T.J, Dallinga J Sebastiaan, Voss Hans-Peter, et al. A new approach to assess the total antioxidant capacity using the TEAC assay. Food Chemistry, 2004, vol. 88, no. 4, pp. 567–570. DOI: https://doi.org/10.1016/j.foodchem.2004.02.008.
  13. Li Y., Jiang B., Zhang T., et al. Antioxidant and free radical-scavenging activities of chickpea protein hydrolysate (CPH). Food Chemistry, 2008, vol. 106, no. 2, pp. 444–450. DOI: https://doi.org/10.1016/j.foodchem.2007.04.067.
  14. Korotkiy I.A. Analysis of the energy efficiency of the fast freezing of blackcurrant berries. Foods and Raw Materials, 2014, vol. 2, no. 2, pp. 3–14. DOI: 10.12737/5454.

Copyright © 2017, KemIFST. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and statesitslicense. This article is published with open access at http://frm-kemtipp.ru.