The influence of red currant berries pretreatment on phytoingredients extraction and juice complexing properties. A.G. CHERNOBROVINA, N.E. KULIKOVA, N.N. ROEVA, О.Yu. POPOVA

Abstract

The influence of red currant berries pretreatment on phytoingredients extraction and juice complexing properties. A.G. CHERNOBROVINA, N.E. KULIKOVA, N.N. ROEVA, О.Yu. POPOVA (Moscow State University of Food Production, Moscow).

In order to maximize the modification of polymers of berry raw materials, increase the yield of extractive substances and enrich the juice fraction of red currant berries with valuable phytocomponents with antioxidant and anti-carcinogenic properties, modern biotechnological methods of processing berries were used. For this purpose, biocatalysts were used in the multienzymatic composition, based on pectolytic and cellulolytic AF (Fructocim-Color-and Xybitene-Cele)action.
The results obtained indicate that the enzymatic processing of red currant berries with the use of multienzymatic composition contributes to the transfer of a significant part of the valuable ingredients of berries to the juice. Studies have shown an increase in the yield of pectin – 1.6 times bioactive polyphenolic compounds – 2 times, anthocyanins and catechins – 1.2 times, vitamin C – 1.3 times. In addition, data were obtained on the content of organic acids in FGS (citric 18.92 g/l and malic 8.22 g/l), as well as micro – and macronutrients, including calcium (166 mg/l).
The data obtained from the study of the chemical composition of the enzymatic hydrolysate of red currant berries convincingly demonstrate a rare combination of natural ingredients that have the ability to bind and remove heavy metals and radionuclides from the body. In this regard, the complexing ability of the enzymatic hydrolysate of red currant berries (for example, lead) was studied, which was determined by the difference of lead content introduced into the hydrolysate and detected after incubation. After that, the current-voltage curves of the enzymatic hydrolysate of red currant berries were removed. The experimental data obtained indicate a high complexing ability of the enzymatic hydrolysate of red currant berries. It was found that the enzymatic hydrolysate of red currant is able to bind 17.00 ± 3.4 % of the total amount of lead introduced into the sample.