Study of the effect of enzymes on the clarification of juice from the fruits of Amur grapes

Abstract

Most of the territory of the Russian Far East is located either in the zone of a sharply continental climate or a monsoon climate, characterized by short summers and long cold winters. Under such climatic conditions, the population of this region has the possibility of year-round availability for eating their own fresh vegetables, berries and fruits, which is sharply reduced compared to similar opportunities for residents of the central and southern regions of the country. The basis of the food diet of the inhabitants of the Far East is cereals, potatoes, pasta, carbohydrate-containing products. Such food imbalance leads to a lack of a number of important and necessary phytochemicals contained in fruits and berries. The way out of this situation is the use of wild plants growing in the Far Eastern territories as a source of these phytochemicals, as well as functional products based on them. One of these promising plants is the Amur grape, which has a high antioxidant activity due to the content of a significant amount of resveratrol, which is one of the most effective ingredients that has an anti-inflammatory effect. Due to the fact that the period of consumption of fresh berries is not long (1-2 months), the production of juice is a good option for the food industry. In order to influence the perception of consumers, the developed product must have an attractive color. The color of the juice is associated with the content of anthocyanins and has a strong connection with the antioxidant ability, and the transparency of the juice increases its consumer rating. As a result, the study of the effect of enzymes on the clarification of juice from wild fruits of Amur grapes is of particular practical interest.