Technology for processing blueberries into concentrated extracts

Abstract

Relevance. The production of food products using fruit and berry raw materials is one of the main directions in the creation of products with high nutritional value. The greatest prospects in this direction as ingredients are concentrated fruit and berry extracts due to the convenience of storage and the simplicity of the method of adding to products. The development of technologies for obtaining concentrated extracts of a functional orientation from fruit and berry raw materials, which ensure the safety of substances useful for the body, has recently become more and more relevant.Methods. The objects of the study were dried berries and pomace of blueberries, extracts obtained from them. As the main indicators in the objects, the content of vitamin C, bioflavonoids, tannins, organic acids, etc. was determined by generally accepted standard methods. The antioxidant activity of the extracts was determined by the kinetic method.Results. A technology for the production of extracts from fruit and berry raw materials has been developed, which ensures minimal influence of negative factors on the complex of biologically active substances of fruit and berry raw materials during processing and their high safety, which makes it possible to obtain extracts of functional orientation and high antioxidant activity.