Abstract
Sufficient consumption of natural biologically active substances (BAS) – vitamins, dietary fiber, mineral compounds – reduces the risk of developing diseases associated with negative external factors. A large number of BAS are contained in the cherry plum fruits. Cherry plum is characterized by storage short term, during which quality changes are possible. Studies have been conducted on the low temperatures effect the change of BAS in cherry plum fruits. Studied objects were five cherry plum varieties grown in the Russian southern regions – Dinnaya, Zhemchuzhina, Obilnaya, Puteshestvennitsa, Neberdzhayskaya ranyaya. It was found that during storage, the physical and chemical parameters change slightly, the dry substances content decreases (within 1.3-3.2 %), sugars (5.5-7.0 %), the total acids content increases (2.8 3.3 %). The BAS content slight decrease during storage does not significantly affect the nutritional value of cherry plum fruits. The ascorbic acid reduction is 9.8-17.3 %, the anthocyanins content decreases on average from 16.9 to 19.7 %, the beta-carotene content decreases by 8.7-14.8 %, the reduction level of pectin substances is 15.75-22.2 %. Thus, the freezing method application allows to preserve valuable BAS in cherry plum fruits and use them in the future as a basis for the production of functional food products.
Highlights
In the modern world, a human is exposed to a large number of negative factors, which include: a polluted environment, a high content of synthetic chemicals in food, the consumption of high-caloric products, an increase in the number of chronic diseases associated with stress and metabolic disorder
This method allows to preserve the content of biologically active substances in plant raw materials as much as possible [5-9]
Average samples with a mass of 3 kg were taken from the selected samples and three separate samples with a mass of 1 kg were formed, which were packed in plastic bags
Summary
A human is exposed to a large number of negative factors, which include: a polluted environment, a high content of synthetic chemicals in food, the consumption of high-caloric products, an increase in the number of chronic diseases associated with stress and metabolic disorder To reduce this impact, scientists have developed and are introducing into production functional food products containing substances necessary for the body, supporting correct metabolism, increasing resistance to stress and diseases [1-4]. This method allows to preserve the content of biologically active substances in plant raw materials as much as possible [5-9]
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