CONSUMER AND BIOLOGICALLY ACTIVE QUALITY INDICATORS OF SUBLIMATED FRUITS AND BERRIES

DOI: 10.35205/0558-1125-2022-77-162-171
UDC 57.086.13:664.853:006.83

CONSUMER AND BIOLOGICALLY ACTIVE QUALITY INDICATORS OF SUBLIMATED FRUITS AND BERRIES

Yu.Yu. VINTSKOVSKA, PhD
R.I. HRYNYK, Post Graduate Student
Institute of Horticulture, NAAS of Ukraine, 03027, Kyiv-27, str. Sadova, 23, e-mail: yuliyavintskovskaya@gmail.com

The article describes in detail the technological process of lyophilization and the stages of which it consists, namely: product preparation, freezing, sublimation, which is divided into primary and secondary drying, and packaging of the dried product.

During the theoretical study of the question of the influence of sublimation on the quality of products, the ambiguity of the data was established, which contributes to further, more detailed study, taking into account varietal and weather factors. For example, a number of scientists Pérez-Gregorio, Robles-Sánchez R.M., Patthamakanokporn O., Pérez-Gregorio M.R., Pérez-Gregorio M.R., Rodrigues A.S., Que F., Mao L., Wojdylo A., Figiel A., Wojdylo A., Figiel A., Skrovankova S., Sumczynski D., Wojdyło A., Figiel A. note that post-harvest processes, including various types of fruit drying, negatively affect their chemical composition, in particular, the content of vitamin C, polyphenols and their antioxidant activity. The claim of a high percentage of ascorbic acid retention in freeze-dried fruits was confirmed by Dario Donno, Rupasinghe H.V., Fernandes F.A.N., Hawlader M.N.A.

Studies on the effect of lyophilization on changes in the polyphenolic complex and bioactivity of fruits are quite controversial. Researchers Scheuermann E. et all proved that phenolic content and antioxidant activity increased during sublimation, while Kaya, Skrovankova S., Değirmencioğlu N. reported that drying fruits during the production of snacks does not significantly change their qualitative polyphenolic profile. The fact of an increase in the polyphenolic complex in freeze-dried blueberries was proven by the American researcher Esteban I. Other data contradicting the above data were obtained in the course of their research by researchers Paes J., Dotta R., who note that lyophilization reduces the amount of phenolic compounds.

Key words: sublimation (liophilization), fruits, vitamin C, sugars, titrated acids, polyphenolic substances, anthocyanins.

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