THE EFFECT OF ASCORBIC ACID ON THE COLOR OF SEA BUCKTHORN JUICE AS AN INGREDIENT OF SPORTS NUTRITION

DOI: https://doi.org/10.14529/hsm22s113
Keywords: sea buckthorn juice, ascorbic acid, Maillard reaction, non-enzymatic browning, color characteristics, sports nutrition

Abstract

Aim. The paper aims to study technological approaches to sea buckthorn juice to obtain a consumer-attractive product for sports nutrition. Materials and methods. Freshly-pressed sea buckthorn juice was used as study material. Juice clarification was performed with GranuBent PORE-TEC bentonite (ERBSLOEH Geisenheim AG, Germany) in combination with pretreatment with fruit processing enzymes (Rapidase Clear, DSM Nutritional Products Ltd, Switzerland). Final filtration was performed with Seitz KS80 filter sheets. For the purpose of the study, standard and nonstandard methods of data analysis were used along with statistical processing of the data obtained. Results. The results obtained confirm that fruit and berry juices are of particular importance for sports nutrition. Ascorbic acid contributes to non-enzymatic browning of clarified sea buckthorn juice and creates the need for an additional technological stage to make the juice look attractive. The study of technological approaches to sea buckthorn juice for sports nutrition was performed. The use of bentonite for juice clarification in combination with fruit pro­cessing enzymes made it possible to obtain consumer attractive clarified sea buckthorn juice for sports nutrition. Conclusion. Studies of technological approaches to clarified sea buckthorn juice as a consumer-attractive product for sports nutrition are quite promising and contribute to the development of production technologies in sports nutrition.

Author Biographies

E. Rozhnov , Biysk Technological Institute (branch) of the Polzunov Altai State Technical University, Biysk, Russia

Candidate of Technical Sciences, Associate Professor, Department of Biotechnology, Biysk Technological Institute (branch) of the Polzunov Altai State Technical University, Biysk, Russia.

M. Shkolnikova , Ural State University of Economics, Yekaterinburg, Russia

Doctor of Technical Sciences, Professor, Department of Nutrition Technologies, Ural State University of Economics, Yekaterinburg, Russia.

I. Pushmina , Siberian Federal University, Krasnoyarsk, Russia

Doctor of Technical Sciences, Professor, Department of Technology and Organization of Catering Industry, Siberian Federal University, Krasnoyarsk, Russia.

M. Kudryavtsev , Siberian Federal University, Krasnoyarsk, Russia; Reshetnev Siberian State University of Science and Technology, Krasnoyarsk, Russia; Siberian Law Institute of the Ministry of Internal Affairs of Russia, Krasnoyarsk, Russia

Doctor of Pedagogical Sciences, Associate Professor, Professor of the Department of Physical Education, Siberian Law Institute of the Ministry of Internal Affairs of Russia, Krasnoyarsk, Russia; Professor of the Department of Physical Education, Reshetnev Siberian State University of Science and Technology, Krasnoyarsk, Russia; Head of the Valeology Department, Professor, Siberian Federal University, Krasnoyarsk, Russia.

A. Galimova , East Siberian Institute of the Ministry of Internal Affairs of Russia, Irkutsk, Russia

Candidate of Pedagogical Sciences, Associate Professor, Department of Physical Education, East Siberian Institute of the Ministry of Internal Affairs of Russia, Irkutsk, Russia.

References

References on translit

Published
2022-06-16
How to Cite
Rozhnov, E., Shkolnikova, M., Pushmina, I., Kudryavtsev, M., & Galimova, A. (2022). THE EFFECT OF ASCORBIC ACID ON THE COLOR OF SEA BUCKTHORN JUICE AS AN INGREDIENT OF SPORTS NUTRITION. Human. Sport. Medicine, 22(S1), 72-84. https://doi.org/10.14529/hsm22s113
Issue
Vol 22 No S1 (2022)
Section
Sports nutrition

Copyright (c) 2022 Human. Sport. Medicine

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