Juice Of Berries Research Articles

БИОХИМИЧЕСКАЯ ХАРАКТЕРИСТИКА ТЕХНИЧЕСКИХ ГИБРИДОВ ВИНОГРАДА СЕЛЕКЦИИ АЗОСВиВ

The aim of the study is to investigate new hybrid grape forms by their main biochemical parameters with the prospect of obtaining new high-tech varieties from them. The paper presents the results of scientific studies of biochemical parameters of new technical hybrid grape forms. These forms were obtained by breeders of the Anapa Zonal Experimental Station of Viticulture and Winemaking, a branch of Federal State Budget Scientific Institution North Caucasian FSC of Horticulture, Viticulture, Wine-making (AZOSViV, a branch of the North Caucasus FSC for Horticulture, Viticulture and Winemaking) and are characterized by late ripening, high productivity, winter hardiness and phylloxera tolerance. Biochemical analysis of the berry must of the studied hybrids was carried out at the institute. Sugars, titratable acids, ammonium compounds, cations and organic acids were studied. The technical grape variety of late ripe-ning Krasnostop Anapsky was used as a control for a comparative analysis of the main biochemical cha-racteristics. A pressing issue for breeders has always been the creation of new sustainable and high-tech grape varieties with their subsequent recommendation for implementation in the production process. The research results showed that the studied hybrids 59-39 and 62-23 annually have stable yields, high sugar accumulation compared to the control variety: 59-39 – 24.2 g / 100 cm3, 62-23 – 24.1, control – 24.0 g/100 cm3. The content of ammonium compounds in hybrid forms is small and comparable to the control. For example, in form 59-39, the content of ammonium compounds is 20 mg/dm3, which is at the level of the control variety. The concentration of metal cations in the juice of berries indicates a high content of these compounds in the soil. The content of potassium in the must is especially high. The studied hybrid forms of grapes have prospects for further study in order to obtain a new variety.

НОВЫЙ БЕССЕМЯННЫЙ СОРТ ВИНОГРАДА КИВИН

Interspecific hybridization is a common method in the selection of grape varieties with resistance to diseases and adverse environmental conditions. The main direction of the breeding programs of ARRIV&W - branch of FSBSI “FRARC” is the breeding of varieties with disease resistance and high adaptive potential to the adverse effects of weather conditions. The novelty of the research lies in the creation of a new seedless grape variety, the study of its adaptive potential, economic usefulness and value in the growing conditions of the Rostov region. The research was carried out according to the generally accepted methods of M.A. Laza- revsky, N.N. Prostoserdov, P.N. Nedov, K.V. Smirnov. The origin of the Kivin variety and the results of agrobiological and ampelmetric studies are given. The characteristics of the main indicators of the variety according to research data for 5 years (2018–2022) are presented. The main parameters of the leaf were performed according to the coding program of the grape variety according to the OIV ampelometric descriptors for 33 indicators. The Kivin grape variety is very early ripening, the berries are white with a medium-thick skin, meaty flesh and harmonious taste with light berry tones, weighing 2.3 g. The sugar content in the juice of berries at the time of removal of maturity averages 170 g/dm3 , the content of total acids is 5.9 g/dm3 . The yield is above average (147 c/ha). Its withstands frost down to minus 25 °C, damage by mildew, oidium, Alternaria at the level of 2.0 points. Admitted to the State Test in 2022, it is characterized by high biological plasticity, resistance to temperature stresses and fungal diseases. The crop is used for fresh consumption, the production of dried products and ordinary table wine. The variety is recommended for cultivation in the North Caucasus (the sixth region) in an uncovered culture. According to the sum of the active temperatures required for the ripening of grapes, the variety is suitable for cultivation in the central regions of Russia and the Southern Urals.

ВЛИЯНИЕ СОРТОВЫХ ОСОБЕННОСТЕЙ НА УРОЖАЙ И КАЧЕСТВО НЕКОТОРЫХ ТЕМНОЯГОДНЫХ СОРТОВ ВИНОГРАДА В НЕУКРЫВНОЙ ЗОНЕ В УСЛОВИЯХ ЦЕНТРАЛЬНОЙ ЗОНЫ КРАСНОДАРСКОГО КРАЯ

The paper describes the results of research on the influence of varietal characteristics on the yield capacity and quality of some dark-berry grape varieties in the uncovered zone in the conditions of the Central zone of the Krasnodar region. Three dark-berry grape varieties have been studied: Kurchanskiy, Dmitriy, Vecherniy. During the research, the following tasks were performed: the yield capacity index, the average load of bunches on the bush, the mechanical structure of the bunch, the sugar content in the juice of berries of technical dark-berry grape varieties were determined. The most suitable variety for cultivation in the conditions of the central zone of the Krasnodar region has been identified.

ВЛИЯНИЕ МЕДЬСОДЕРЖАЩЕГО АГРОХИМИКАТА НА ПОКАЗАТЕЛИ ПРОДУКТИВНОСТИ ВИНОГРАДА

The studies were carried out to determine the biological effectiveness and fungicidal activity of the copper-containing agrochemical, as well as its effect on productivity of grape plants. The work was carried out in Rostov region in 2019-2021 on fruit-bearing grape plants of the Cabernet Sauvignon variety. The experiment scheme included the following options: without top dressing (control); copper-containing agrochemical (3-fold foliar feeding) at doses of 0.5, 1.0 and 1.5 l/ha. The first feeding was carried out after flowering, the second and third - 20 and 40 days after the first. Top dressing was carried out in the morning or evening hours in the absence of precipitation and gusts of wind. The consumption of the working solution is 1000 l/ha. The repetition of the experiment is three times. The most significant increase in the mass of bunches from one bush, compared with the control, was noted in the variant with a dose of 0.5 l/ha. A significant increase in the number of berries in a bunch and their weight was noted in the variants with top dressing at doses of 0.5 and 1.0 l/ha. A significant increase in the average weight of one berry, compared with the control, was noted in all variants of the experiment. The productivity of plants when using the drug at a dose of 1.5 l/ha was greater than in the control, but less than in other variants of the experiment. The most significant increase in the yield of grape bushes of the Cabernet Sauvignon variety (by 26.2%), compared with the control, was noted with top dressing at a dose of 0.5 l/ha. The concentration of sugars in the juice of berries at all doses of top dressing was significantly higher (by 0.7...1.0 g/100 cm2) than in the control. Fertilizing grape plants at doses of 0.5, 1.0, 1.5 l/ha increased the resistance of plants to mildew, compared with the control, especially at a dose of 1.5 l/ha. To increase the productivity of grape plants, it is advisable to use a copper-containing agrochemical at doses of 0.5 and 1.0 l/ha. To reduce the pesticide load against the background of protective treatments against mildew, it is recommended to use the drug at a dose of 1.5 l/ha.

Production of yogurt from goat and sheep milk with a fruit and berry concentrate

The production and use of fruit and berry concentrates in combination with fermented milk products is attractive for many manufacturers because as a result it is possible to obtain unique recipes with a bright and attractive taste for consumers, and high functional properties. However, the use of fruit and berry concentrates in combination with fermented milk products leads to a reduction in the shelf life or absolute spoilage of products. Thus, after the initial analysis of modern technologies, the method of encapsulation of juice concentrates will create unique products – fruit and berry concentrates in the form of soft capsules for a safe combination with yogurt. The creation of culinary delights of molecular cuisine is already using methods for preparing alginate capsules containing a juice-containing filler. However, there are no regularities for establishing a widespread production of capsules from alginate and a filler from the juice of fruits and berries to this day. In turn, it should be noted that this method makes it possible to obtain a product with high functional properties and pronounced taste. The results of the research confirmed the successful possibility of mixing plant ingredients with yogurt and ultimately the possibility of obtaining a natural and healthy product with a pronounced and original taste. The effect of capsules with fruit and vegetable extract on the organoleptic and structurally mechanical properties of yogurt was investigated. Recipes of fruit and berry concentrates were considered. In total, 3 varieties of one-component concentrates (apple, cherry, grape) were selected, which can be encapsulated in the alginate shell in their original form. 3 varieties of concentrates (raspberry, strawberry, currant) were obtained, which can be used as an additional component to the main ones to create a wide range of capsules for different age categories

Total content of polyphenols, flavonoids, rutin, and antioxidant activity of sea buckthorn juice

The antioxidant activity, total polyphenol content (TPC), and total flavonoids content (TFC) of sea buckthorn juice was analyzed with electron paramagnetic resonance (EPR) and ultraviolet-visible (UV-VIS) in ethanol, methanol, and acetone extracts. The choice of a suitable solvent system is necessary so as not to skew the results. Undiluted juice of sea buckthorn berries is not suitable for the mentioned analyzes. Sea buckthorn juices were evaporated under vacuum until completely dry and then dissolved in 100% methanol, 96% ethanol, 70% ethanol, and 50% acetone. The 70% ethanol extract of sea buckthorn juice had an average of 1.3- and 1.6-times greater TPC and TFC values than other extracts, respectively. The 70% ethanol extract of juice contained 29 mg gallic acid equivalents (GAE)/g dw and 4 mg catechin equivalents (CE)/g dw. The results of the antioxidant activity of the extracts determined by EPR spectroscopy had an error rate ~ 2.5 times lower than the UV-VIS analysis. The highest antioxidant activity (123 mmol of Trolox equivalents/kg extract) was determined with EPR and ABTS radical in the 70% ethanol extract. This method correlated well with the TFC levels.

Influence of various factors (temperature, humidity, light) on the chemical composition and antioxidant activity of bisquis

Confectionery - food products, usually with a high sugar content, characterized by high calorie content and digestibility. They are divided into groups: sugar, flour confectionery, chocolate, cocoa. The following types of products are used as the main raw materials for the preparation of confectionery products: flour (wheat, rye, corn, rice, oatmeal, etc.), sugar, honey, fruits and berries, milk and cream, fats, eggs, yeast, starch, cocoa, nuts, food acids, gelling agents, flavoring and aromatic additives, food dyes and baking powder. The high content of carbohydrates, proteins and fats, as well as polyunsaturatedfatty acids and some vitamins determines the significant value of confectionery products. The influence of shelf life on biscuit semi-finished products prepared according to the classical recipe using pomace powder and concentrated juice of black currant and blueberry berries is shown. Methods used in the experimental part: measurement of the total phenolic content using the Folin-Chekelau reagent, the total content of flavonoids and anthocyanins, the level of free radical capture DPPH (2,2-diphenyl-1-picrilhydrazyl), the total antioxidant activity by the FRAP method and the antioxidant activity in the linoleic acid system. It was found that the content of phenolic substances, flavonoids, anthocyanins and antioxidant activity is greatly influenced by high humidity and a constant light source. These indicators are significantly reduced, but when stored in a vacuum, this decrease in indicators can be slowed down.

DEVELOPMENT OF A METHODOLOGY TO INCREASE THE NUTRITIONAL VALUE OF SEMI-FINISHED PRODUCTS FOR FLOUR CONFECTIONERY

Confectionery products have always been in high demand among consumers, but the consumption of a large number of high-calorie desserts, buns, cakes and other food products leads to excess body weight and a number of diseases. To reduce the caloric content and increase the usefulness, it is necessary to develop confectionery products with functional properties. The authors of the article propose an introduction to confectionery flour products ofpomace and concentrated juice from cherries, black currants, mountain ash and blueberries. Pomace is the most promising waste of the food industry and the least studied product. In connection with the above, it is necessary to study the properties ofpomace and concentrated juice and their effect on the final product - flour confectionery. The authors analyzed the content of vitamin C according to GOST 24556-89 and fiber according to the method of Kurschner and Ganek in the concentrated juice and pomace of berries: cherries, black currants, blueberries and mountain ash. The physical and chemical parameters of baked sponge cake and experimental cream containing pomace and concentrated juice from cherries, black currants, mountain ash and blueberries are given: humidity, protein content, fat, carbohydrates, mass fraction of sugar, titrated acidity, alkalinity, porosity and wetting of the crumb, and in the cream, in addition, the stability of emulsions, density. The most attractive were the sponge cake samples containing blueberry and black currant pomace, and the best experimental cream was obtained on the basis of concentrated juice of blueberries and black currants.

Pre-clinical studies of cold exposure to evaluate the efficiency and functionality of a specialized product

Strengthening the adaptive capabilities of the human body during cold exposure is one of the conceptual elements of solving the problem of the well-being of the population of the northern regions of Russia. The aim of the work was to determine the dynamic performance, endurance and to study the morphological parameters of the rat tracheal mucosa against the background of the consumption of functional confectionery products containing the juice of Chinese lemongrass berries (Schisandra chinensis) and dry extract of eleutherococcus (Eleutherococcus) in regular exposure to cold. Material and methods. The study was carried out on albino rats weighing 190±10 g. Functional confectionery were not introduced into the diet of rats of the 1st group. Rats of the 2nd and 3rd experimental groups were fed 1 g of marmalade and 1 g of caramel three times a day. Rats of the 3rd group were additionally regularly exposed to cold in the Memmert climate chamber (Germany) for an hour three times a day for 30 days. The groups were formed according to the principle of analogs, using body weight as a criterion (the difference in average weight did not exceed 10%), while each group had the same number of males and females. The physical performance was evaluated by the swimming time of the albino rats until complete exhaustion. The endurance to static load was determined by the retention time on a vertical metal grid. To study the morphological parameters of the rat tracheal mucosa after removal from the experiment, the isolated lung tissue, carefully treated without crushing, was fixed in 9% formaldehyde, then added to paraffin and stained with a hematoxylin-eosin solution. Results. The studied indices of physical performance and static endurance indicate that the cold exposure statistically significantly increased the swimming time and the hanging time of rats on the grid after thirty days of consumption of functional confectionery. The morphological parameters of the tracheal mucosa of the 2nd experimental group did not differ significantly from those of the 1st experimental group. The content of ciliated and goblet cells in the 3rd experimental group was higher than in the 2nd and 1st groups of laboratory animals (p<0.05). The ratio of goblet cells to ciliated cells in rats of the 3rd group was 1:3.1, in the 2nd group - 1:3.5 vs 1:4.6 in the 1st group (p<0.05). This indicates an important role of secretion in the functioning of the epithelium when consuming functional confectionery products against the background of regular cold exposure. In this regard, it can be assumed that functional confectionery products can serve as a mean of protecting the mucociliary apparatus of rats during prolonged exposure to cold. Conclusion. The inclusion of sugary confectionery products, containing Schisandra chinensis berries juice and dry Eleutherococcus extract, in the diet of albino rats increased physical performance and endurance and the regeneration of the epithelial layer of the tracheal mucosa during cooling.

Эффективный метод управления продукционным процессом винограда с использованием некорневого питания в аридных условиях Северо-Западного Прикаспия

Abstract. Scientific novelty and practical significance. The research area is relevant due to the fact that in viticulture the use of new water-soluble complex fertilizers in chelated form is not yet widespread due to their insufficient knowledge. In this regard, it became necessary to determine their influence on the basic vital processes of grape plants in arid conditions. The purpose of the research is to identify the effect of foliar nutrition by “Plantafol” and “Boroplus” fertilizers on economically valuable grape indicators in the arid conditions of the North-Western Caspian during irrigation. Methods. Experience is two-factor. Factor A – varieties: Kodryanka (early ripe), Rizamat (mid-ripening), Moskovskiy (late ripening). Factor B: option 1 – control (water treatment); option 2 – “Plantafol;” option 3 – “Boroplus”; option 4 – “Plantafol” + “Boroplus”. The experience was laid and statistical data processing was carried out according to the method of B. A. Dospekhov. The counts and observations were carried out according to the method of M. A. Lazarevskiy. The mass fraction of sugars and titratable acidity in the juice of berries was found by the method of biochemical study of plants A. I. Ermakova. The content of vitamin C in grapes was determined by the guidelines for determining the quality of plant products. Results. The maximum yield increase for all varieties was provided by the combined use of “Plantafol” and “Boroplus” fertilizers. The variety Kodryanka has 6.6 t/ha for control. The variety Rizamat has 6.7 t/ha for control. Foliar top dressing contributed to a significant increase in the mass fraction of sugars in all varieties. The use of “Boroplus” in its pure form and together with “Plantafol” positively affected the vitamin C content in berries. The sugar acid index of the varieties “Rizamat” (29.8) and Moskovskiy (28.1) had optimal values for the variant without the use of fertilizers, and the varieties Kodryanka (25.3) – for the variant with their combined use.

HIGH-MOLECULAR COMPOUNDS IN THE MUST OF NEW VARIETIES AND CLONES OF THE GRAPES

The stability of grape plant to low temperatures depends on many factors, including the synthesis of proteins, polyphenols, polysaccharides, which fulfill shielding functions in the plant. A deep reconstruction of respiratory system and linked biochemical processes occur in the process of hardening, which lead to the accumulation of high-molecular compounds (especially starch) in leaves and the rod, that are been basic spare substances in the winter period. Meanwhile changes of the high-molecular connections in the juice of berries are virtually not investigated. This problem is urgent for the grape processing industries, since high-molecular connections affect the quality of finished production. Purpose of the work is to evaluate the concentrations of high-molecular connections in the juice of berries from the new types, including hybrids and the clones, which possess stress resistance to the external factors. Laboratory investigations are carried out on the base of CCU “Instrument-analytical” and of scientific center “Winemaking” FSBSO NCFSCHVW with the application of spectral method (spectrophotometers UNICO 2800, LEKI SS1207) and electrophoresis in polyacryl gel. It is established that protein concentration in the must of classical types and their clones has close values. The most higher concentration of proteins was found in the must of hybrid varieties (up to 45 mg/dm3, Bianka variety). The analysis of electrophoresis spectra testifies the heterogeneity of the molecular weights of proteins in the must of classical and hybrid varieties. The starch is identified in mature grapes of white varieties with the mass concentration of sugar 12–14 g/100 cm3 from 8.6 to 28.7 mg/dm3 and in the juice of the mature grapes of red varieties from 12.4 (to 38.6 mg/dm3 that correlates with the frost resistance of the studied varieties and clones. Starch concentration in the juice decreases with the complete technical maturity of berries. However, a starch amount was significantly smaller in a number of the varieties with average and low frost resistance. Thus, the represented results testify about a substantial change of the high-molecular compounds in the stress-resistant varieties and the clones in the comparison with the classical European types.

Staining of RNA and DNA on electrophoretic gels and in cytology with juice of Vaccinium myrtillus berries

BackgroundMy early results of cytological chromosome staining with berry juice of blueberry or bilberry (Vaccinium myrtillus) was re-evaluated with staining of electrophoretic agarose and polyacrylamide gels, fractionating DNA, RNA, and proteins. ResultsElectrophoretic gels were stained with juice from berries of V. myrtillus, only filtered, or the diluted filtrate was mixed with acetic acid and 2-propanol. The staining starts in 2 min, with the highest intensity over the background usually appearing in about 30 min. The berry juice stains RNA, DNA, and an unidentified contaminant of molar mass 200–700 g. After differentiation of the gel background, the stained zones appear purple or black. The berry juice staining with or without acetic 2-propanol shows sharp RNA and DNA zones on gels in Vis (visible) light, and the berry juice displaces a preceding staining with ethidium bromide. A secondary staining with ethidium bromide is not able to displace the berry juice in nucleic acids. Cytological staining of sectioned mature barley (Hordeum vulgare) grains with Vaccinium myrtillus juice followed by differentiation in dilute acetic acid shows nuclei and apparent RNA storing compartments in the aleurone cells and stains suberin-containing chalazal cells of the grain crease deeply red, which keeps long. The anthocyanins faintly stain some proteins on gels. The preparation of polymers from cytochrome c and myoglobin was described. ConclusionsThe staining molecules of V. myrtillus anthocyanins apparently intercalate in the nucleic acids competing for the sites, which could be intercalated by ethidium bromide. The juice is suggested to have use in the exchange of intercalating toxic molecules from DNA and RNA, in the inactivation of viruses, and phytotherapy. The juice may have a use as a nontoxic stain in cytology.

Enhancing the pro-health and physical properties of ice cream fortified with concentrated golden berry juice.

Ice cream is a product rich in calories, due to its high carbohydrate, protein, and fat contents, but poor in antioxidants, fibers, and vitamins. The golden berry is a fruit rich in phenols, fibers, minerals, and vitamins. This study was carried out to improve the functional properties of ice cream by incorporating concentrated golden berry juice (CGBJ) in its formulation. The fresh juice of mature golden berries was concentrated (41.01% total solids) and added at the level of 0, 3, 6 and 10% respectively to the ice cream formulations. The CGBJ contained a high level of total soluble solids (37.69 Brix), total phenolic compounds (21.31 mg TAE/100 g) and ascorbic acid (97.15 mg/100 g). It was also rich in some elements, including K (1522.8 mg/100 g), Fe (9.49 mg/100 g) and Zn (3.05 mg/100 g). The antioxidant activity of CGBJ measured using DPPH and ABTS methods were 440.4 and 420.4 &mu;g TE/g, respectively. The acidity, surface tension, and apparent viscosity of the ice cream mixture increased, but the pH value and freezing point decreased as the level of CGBJ in the formulation increased. The addition of 6% CGBJ improved both the whipping ability and overrun of the ice cream with more acceptability and quality. Inversely, ice cream containing 10% CGBJ had the lowest overrun and melting properties, while also having the highest fat destabilization compared to any other ice cream. The physical and sensory properties of ice cream can be improved by adding CGBJ up to 6%. In addition, CGBJ can be used to produce a functional ice cream rich in bioactive components including antioxidants, vitamins, and some elements.

Investigation of luminescence quantum yields of carbon dots synthesized from ethylene glycol, citric acid and berries

The paper describes the investigation of luminescencequantum yields of carbon dots (CDs) synthesized from different carbon precursors. In the synthesis, were used precursors such as ethylene glycol (EG), citric acid (CA) and juice of berries grown in the Far North.Synthesis was carried out by two methods of hydrothermal synthesis using microwave and a polytetrafluoroethylene autoclave. The photoluminescence quantum yields of these CDs were determined to befrom 0.008 to 0.46. The obtained CDs can be used to develop detectors for chemical elements and various optoelectronic applications, as well as in biomedicine and bioimage production.

Resveratrol and inflammatory bowel disease: the evidence so far.

Despite the fact that inflammatory bowel disease (IBD) has still no recognised therapy, treatments which have proven at least mildly successful in improving IBD symptoms include anti-inflammatory drugs and monoclonal antibodies targeting pro-inflammatory cytokines. Resveratrol, a natural (poly)phenol found in grapes, red wine, grape juice and several species of berries, has been shown to prevent and ameliorate intestinal inflammation. Here, we discuss the role of resveratrol in the improvement of inflammatory disorders involving the intestinal mucosa. The present review covers three specific aspects of resveratrol in the framework of inflammation: (i) its content in food; (ii) its intestinal absorption and metabolism; and (iii) its anti-inflammatory effects in the intestinal mucosa in vitro and in the very few in vivo studies present to date. Actually, if several studies have shown that resveratrol may down-regulate mediators of intestinal immunity in rodent models, only two groups have performed intervention studies in human subjects using resveratrol as an agent to improve IBD conditions. The effects of resveratrol should be further investigated by conducting well-designed clinical trials, also taking into account different formulations for the delivery of the bioactive compound.

The effect of natural antioxidants on the rate of accumulation of oxidation products in the fat phase of butter cream

Describes the main finishing prefabricated pastries and cakes-cream. Researched range of cream depending on the fruit components and method of production. Aim: to study the degree of oxidation cream with natural antioxidants from fruits and berries processing products, namely in the form of concentrated juice of fruits and berries. Outlines the process of oxidation of lipids, one of the fundamental processes of loss of quality food products. Describes the action of antioxidants as antioxidants on accumulation intensity concentrations of primary and secondary oxidation products, making the final product unsuitable for the consumer and the bounding its shelf life. Presents the results of a study of the contents of primary and secondary oxidation products in butter cream immediately after cooking, as well as samples, stored for five days with the addition of antioxidants in the form of concentrated juice of fruits and berries in the amount of 2–7% by weight of cream. As a control sample has been used cream with no additives. Quality indicators to characterize the degree of oxidation of the product: acid, peroxide, anizidin and tioburbit number. The study found that adding a concentrated juice of fruits and berries as antioxidant in recipe cream reduces the growth rate of the concentration of free fatty acids on the fifth day, as compared with the reference sample. Adding concentrated juice of fruits and berries slows down the process of dissolution of the fat molecules in fat fraction of cream with the formation of free fatty acids; intensity decay reaction of peroxides and hydroxides slows down and, consequently, decreases the formation of aldehydes, deteriorating the taste and smell of the cream; quantitatively reduced the growth of education malondial′degida.

The effect of natural antioxidants on the rate of accumulation of oxidation products in the fat phase of butter cream

Describes the main finishing prefabricated pastries and cakes-cream. Researched range of cream depending on the fruit components and method of production. Aim: to study the degree of oxidation cream with natural antioxidants from fruits and berries processing products, namely in the form of concentrated juice of fruits and berries. Outlines the process of oxidation of lipids, one of the fundamental processes of loss of quality food products. Describes the action of antioxidants as antioxidants on accumulation intensity concentrations of primary and secondary oxidation products, making the final product unsuitable for the consumer and the bounding its shelf life. Presents the results of a study of the contents of primary and secondary oxidation products in butter cream immediately after cooking, as well as samples, stored for five days with the addition of antioxidants in the form of concentrated juice of fruits and berries in the amount of 2–7% by weight of cream. As a control sample has been used cream with no additives. Quality indicators to characterize the degree of oxidation of the product: acid, peroxide, anizidin and tioburbit number. The study found that adding a concentrated juice of fruits and berries as antioxidant in recipe cream reduces the growth rate of the concentration of free fatty acids on the fifth day, as compared with the reference sample. Adding concentrated juice of fruits and berries slows down the process of dissolution of the fat molecules in fat fraction of cream with the formation of free fatty acids; intensity decay reaction of peroxides and hydroxides slows down and, consequently, decreases the formation of aldehydes, deteriorating the taste and smell of the cream; quantitatively reduced the growth of education malondial′degida.

Effects of Cyclodextrin Type on Vitamin C, Antioxidant Activity, and Sensory Attributes of a Mandarin Juice Enriched with Pomegranate and Goji Berries

The effects of the addition of cyclodextrins (CDs), β-CD, or HP-β-CD (1%), on the protection of antioxidant compounds of mandarin juices enriched with pomegranate extract and goji berries juice, was studied. Juices were prepared and after their thermal treatment (98 °C, 30 s) they were stored at 4 °C during 75 d. Vitamin C content, CIE L*a*b* color, antioxidant capacity, retinol equivalents, and sensory properties were studied. Losses on vitamin C were higher (6%) for juices with β-CD than juices with HP-β-CD. Retinol equivalents degradation was lower (3.4%) in juices with HP-β-cyclodextrins than in those treated with β-CD. Lower losses were observed for the instrumental and sensory color intensity in juices with HP-β-CD addition. Finally, the antioxidant capacity was also higher in juices treated with HP-β-CD. Finally, the overall sensory quality of juices with HP-β-CD was the best one after 30 d of cold storage. Even though β-CD addition did not cause any improvement compared with control juice (without CD addition), the benefits of adding HP-β-CD to this particular juice were shown in almost all parameters under study. The present study deals with the practical aspects of the utilization of CDs and CD-complexes in the food industry. The molecular encapsulation of lipophilic food ingredients with CD are supposed to improve the stability of flavors, vitamins, colorants, and antioxidant activity, leading to extended product shelf life. The HP-β-CD treated mandarin juice enriched with pomegranate extract and juice of goji berries will have a more intense color, higher vitamin C content, retinol equivalents, and antioxidant activity during storage and shelf life than control juices, with no CD addition.

Effects of timing and rate of N supply on leaf nitrogen status, grape yield and juice composition from Shiraz grapevines grafted to one of three different rootstocks

Yeast cells have a minimum N requirement to ferment a must through to dryness, so that grape N content (hence must N) becomes critical in meeting that prerequisite. Viticultural practices aimed at meeting that N requirement are of special relevance because interactions between rootstock and vineyard nitrogen supply strongly influence scion mineral nutrient status as well as shoot vigour, and via those processes, fruit composition. Such outcomes were investigated in a field trial involving Shiraz on three rootstocks viz. Teleki 5C, Schwarzmann and Ramsey. Five N supply regimes, varying from 0 to 80 kg/(ha.season), were imposed through a drip-irrigation system during two periods (either flowering to veraison, or post-harvest to leaf-fall, or both) over three successive growing seasons. Post-harvest N supply increased scion leaf N and nitrate N concentrations at flowering for vines on Teleki 5C and Schwarzmann. By veraison, N recently applied in the flowering to veraison period elevated these indicators of N status in all vines on all rootstocks. Grape yields from vines on Teleki 5C and Schwarzmann were elevated by N supply after harvest, whereas juice soluble solids levels were lowered. Free amino acids in Shiraz juice were dominated by non-assimilable N, amounting to about 50% or more of the total free amino-N in the juice. Increasing N supply increased free amino acid concentrations in the juice of berries from vines on all rootstocks, but only vines on Schwarzmann derived any benefit from N supplied after harvest. The highest concentrations of free amino acids were measured in the berries from vines on Schwarzmann receiving 80 kg N/(ha.season). Of immediate practical relevance for N management of Shiraz grapevines on either Teleki 5C or Ramsey rootstocks, the minimum value for assimilable free amino-N concentration required to ferment a must through to dryness was not achieved if vineyard N application was limited to the post-harvest period.

Biotechnology for the production of plant secondary metabolites

The production of plant secondary metabolites by means of large-scale culture of plant cells in bioreactors is technically feasible. The economy of such a production is the major bottleneck. For some costly products it is feasible, but unfortunately some of the most interesting products are only in very small amounts or not all produced in plant cell cultures. Screening, selection and medium optimization may lead to 20- to 30-fold increase in case one has producing cultures. In case of phytoalexins, elicitation will lead to high production. But for many of the compounds of interest the production is not inducible by elicitors. The culture of differentiated cells, such as (hairy) root or shoot cultures, is an alternative, but is hampered by problems in scaling up of such cultures. Metabolic engineering offers new perspectives for improving the production of compounds of interest. This approach can be used to improve production in the cell culture, in the plant itself or even production in other plant species or organisms. Studies on the production of terpenoid indole alkaloids have shown that the overexpression of single genes of the pathway may lead for some enzymes to an increased production of the direct product, but not necessarily to an increased alkaloid production. On the other hand feeding of such transgenic cultures with early precursors showed an enormous capacity for producing alkaloids, which is not utilized without feeding precursors. Overexpression of regulatory genes results in the upregulation of a series of enzymes in the alkaloid pathway, but not to an improved flux through the pathway, but feeding loganin does result in increased alkaloid production if compared with wild-type cells. Indole alkaloids could be produced in hairy root cultures of Weigelia by overexpression of tryptophan decarboxylase and strictosidine synthase. Alkaloids could be produced in transgenic yeast overexpressing strictosidine synthase and strictosidine glucosidase growing on medium made out the juice of Symphoricarpus albus berries to which tryptamine is added. Metabolic engineering thus seems a promising approach to improve the production of a cell factory.