Сравнительное изучение сохранности антоцианов в гранатовых соках-заготовках горячего розлива

Abstract

Abstract. Taking into account the biological and antioxidant activity of anthocyanins and their responsiveness to various technological factors, the purpose of this work was to identify a balance between the total losses of anthocyanins and anthocyanins of sediment in experimental samples of pomegranate juice-semi-finished product. The juice of pomegranates of the Guleisha pink variety from Geokchai (Azerbaijan), obtained from their grains using a laboratory press, was used as the starting material. The freshly squeezed juices were filtered through a multilayer gauze filter, additives were introduced into some of them to stabilize the color, after which they were stabilized by hot filling (heated to 85 оC in 15 minutes), using preservatives (sorbic acid, sodium benzoate) or by instant heating and cooling in tubular heat exchangers. The juices were stored in a regular warehouse at a lower temperature limit of 5 оC and an upper temperature limit of 18 оC. Cold storage of one of the hot filling juices and juice from instant heating to 85 оC and cooling to 15-20 оC (both in 10 seconds) at a temperature of 0...+ 1 оC was also tested. Changes in anthocyanins were judged by the optical density of the tested solutions at a wavelength of 520 nm before and after treatment with hydrogen peroxide, which discolors anthocyanins and does not act on newly formed dark-colored pigments. It was found that at the end of the specified shelf life, the total color intensity of semi-finished juices increased by 6.2...10.2 % was determined by dark-colored products of the melanoidin formation process and other processes that took place without the participation of anthocyanins; the percentage of preservation of anthocyanins proper in semi-finished juices with and without various additives, such as vitamin B1, vitamin E, etc., varied from 40.31 to 60.84, and the total loss of anthocyanins was almost 100 % associated with loss they are precipitated. Keywords: pomegranate juice purchases of long-term storage, glass cylinders, hot filling, anthocyanins of settled juice, anthocyanins of sediment, dark-colored pigments