DEVELOPMENT AND ANALYSIS OF FRUIT BEVERAGES WITH ANTIOXIDANT PROPERTIES
The interest for developing functional beverages by using fruits is increasing every day. This article presents an improved technology for the production of fruit beverages that does not use primary deep heat treatment of raw materials. The obtained beverages were analyzed regarding several physical...
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| Format: | Article |
| Language: | English |
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Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2020-12-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
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| Online Access: | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=202004&vol=4&aid=5195 |
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| author | ELENA А. SOLOMATINA NIKOLAY М. SOLOMATIN VLADIMIR N. SOROKOPUDOV OLGA A. SOROKOPUDOVA NINA I. MYACHIKOVA ADINA FRUM CECILIA GEORGESCU |
| author_facet | ELENA А. SOLOMATINA NIKOLAY М. SOLOMATIN VLADIMIR N. SOROKOPUDOV OLGA A. SOROKOPUDOVA NINA I. MYACHIKOVA ADINA FRUM CECILIA GEORGESCU |
| author_sort | ELENA А. SOLOMATINA |
| collection | DOAJ |
| description | The interest for developing functional beverages by using fruits is increasing every day. This article presents an improved technology for the production of fruit beverages that does not use primary deep heat treatment of raw materials. The obtained beverages were analyzed regarding several physical indicators, content in compounds that possess antioxidant properties and a sensorial assessment. Beverages obtained from chokeberry, hawthorn and rose hip, had the highest levels of biologically active substances and strawberries, blackberries, black currant and cherry, the highest overall rating for the sensorial analysis. All the developed beverages have great market potential due to their content in bioactive compounds and their appeal to consumers. |
| format | Article |
| id | doaj-art-1cda41706cdf4feb9be2cd515c90fbe5 |
| institution | Kabale University |
| issn | 1582-540X 1582-540X |
| language | English |
| publishDate | 2020-12-01 |
| publisher | Alma Mater Publishing House "Vasile Alecsandri" University of Bacau |
| record_format | Article |
| series | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| spelling | doaj-art-1cda41706cdf4feb9be2cd515c90fbe52025-08-20T03:49:08ZengAlma Mater Publishing House "Vasile Alecsandri" University of BacauScientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry1582-540X1582-540X2020-12-01214555561DEVELOPMENT AND ANALYSIS OF FRUIT BEVERAGES WITH ANTIOXIDANT PROPERTIESELENA А. SOLOMATINA 0 NIKOLAY М. SOLOMATIN 1VLADIMIR N. SOROKOPUDOV 2 OLGA A. SOROKOPUDOVA3 NINA I. MYACHIKOVA 4ADINA FRUM 5CECILIA GEORGESCU 6Michurinsk State Agrarian University, Department of Technology of Plant Products Production, Storage and Processing, 101 Internatsionalnaya, 393760, Michurinsk, RussiaMichurinsk State Agrarian University, Department of Technology of Plant Products Production, Storage and Processing, 101 Internatsionalnaya, 393760, Michurinsk, RussiaRussian State Agrarian University - Moscow Timiryazev Agricultural Academy, Horticulture and Landscape Engineering, 49 Timiryazevskaya, 127550, Moscow, RussiaRussian State Agrarian University - Moscow Timiryazev Agricultural Academy, Horticulture and Landscape Engineering, 49 Timiryazevskaya, 127550, Moscow, RussiaFederal State Autonomous Educational Institution of Higher Education Belgorod National Research University, Institute of Pharmacy, Chemistry and Biology, 85 Pobedy, 308015, Belgorod, Russia”Lucian Blaga” University of Sibiu, 10 Victoriei Bvd, 550024, Sibiu, Romania”Lucian Blaga” University of Sibiu, 10 Victoriei Bvd, 550024, Sibiu, RomaniaThe interest for developing functional beverages by using fruits is increasing every day. This article presents an improved technology for the production of fruit beverages that does not use primary deep heat treatment of raw materials. The obtained beverages were analyzed regarding several physical indicators, content in compounds that possess antioxidant properties and a sensorial assessment. Beverages obtained from chokeberry, hawthorn and rose hip, had the highest levels of biologically active substances and strawberries, blackberries, black currant and cherry, the highest overall rating for the sensorial analysis. All the developed beverages have great market potential due to their content in bioactive compounds and their appeal to consumers.http://pubs.ub.ro/?pg=revues&rev=cscc6&num=202004&vol=4&aid=5195antioxidantsfruit beveragesfunctional productssensorial analysistechnology |
| spellingShingle | ELENA А. SOLOMATINA NIKOLAY М. SOLOMATIN VLADIMIR N. SOROKOPUDOV OLGA A. SOROKOPUDOVA NINA I. MYACHIKOVA ADINA FRUM CECILIA GEORGESCU DEVELOPMENT AND ANALYSIS OF FRUIT BEVERAGES WITH ANTIOXIDANT PROPERTIES Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry antioxidants fruit beverages functional products sensorial analysis technology |
| title | DEVELOPMENT AND ANALYSIS OF FRUIT BEVERAGES WITH ANTIOXIDANT PROPERTIES |
| title_full | DEVELOPMENT AND ANALYSIS OF FRUIT BEVERAGES WITH ANTIOXIDANT PROPERTIES |
| title_fullStr | DEVELOPMENT AND ANALYSIS OF FRUIT BEVERAGES WITH ANTIOXIDANT PROPERTIES |
| title_full_unstemmed | DEVELOPMENT AND ANALYSIS OF FRUIT BEVERAGES WITH ANTIOXIDANT PROPERTIES |
| title_short | DEVELOPMENT AND ANALYSIS OF FRUIT BEVERAGES WITH ANTIOXIDANT PROPERTIES |
| title_sort | development and analysis of fruit beverages with antioxidant properties |
| topic | antioxidants fruit beverages functional products sensorial analysis technology |
| url | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=202004&vol=4&aid=5195 |
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