ИССЛЕДОВАНИЕ ВЛИЯНИЯ АСКОРБИНОВОЙ КИСЛОТЫ НА ПРОЦЕСС ПОТЕМНЕНИЯ СОКА ИЗ ОБЛЕПИХИ КАК ИНГРЕДИЕНТА СПЕЦИАЛЬНОГО ПИТАНИЯ СПОРТСМЕНОВ
Ключевые слова:
облепиховый сок, аскорбиновая кислота, реакция Майяра, неферментативное покоричневение, цветовые характеристики, спортивное питание
Аннотация
Цель – исследование технологических подходов к получению облепихового сока с привлекательными потребительскими свойствами как ингредиента спортивного питания. Материалы и методы. Материалом для исследования послужили соки прямого отжима из ягод облепихи. Осветление соков проводили бентонитом GranuBent PORE-TEC (ERBSLOEH Geisenheim AG, Германия) в сочетании с предварительной обработкой ферментным препаратом пектолитического действия Rapidase Clear (DSM Nutritional Products Ltd, Швейцария). Финишную фильтрацию соков осуществляли через фильтр-картон марки SEITS-KS80. В исследованиях применялись стандартные и оригинальные методики, статистическая обработка экспериментальных данных. Результаты. Представленные сведения подтверждают, что фруктово-ягодные соки являются важной составляющей рациона спортивного питания, свидетельствуют о влиянии аскорбиновой кислоты на процесс неферментативного потемнения осветленного облепихового сока и необходимости введения дополнительного технологического этапа в схему производства с целью придания ему внешней привлекательности. Проведено исследование технологических подходов к получению облепихового сока с привлекательными потребительскими свойствами как функционального ингредиента спортивного питания. Применение бентонита для осветления соков в сочетании с предварительной обработкой ферментным препаратом пектолитического действия позволило получить осветленный облепиховый сок с аттрактивными внешними характеристиками для последующего использования в специализированном спортивном питании. Вывод. Исследования технологических подходов к получению осветленного облепихового сока с привлекательными потребительскими свойствами как самостоятельного компонента и функционального ингредиента специализированных продуктов спортивного питания достаточно перспективны и позволяют внести вклад в развитие технологий производства продуктов для спортивного питания.
Литература
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2. ГОСТ 25555.0-82. Продукты переработки плодов и овощей. Методы определения титруемой кислотности. – М.: Стандартинформ, 2009. – 4 с.
3. ГОСТ 13192-73. (с Изменениями № 1, 2, 3) Вина, виноматериалы и коньяки. Метод определения сахаров. – М.: Стандартинформ, 2011. – 11 с.
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6. Осветленный сок – продукт комплексной переработки облепихи / А.И. Чумичев, Е С. Баташов, Ю.А. Кошелев, В.П. Севодин // Пиво и напитки. 2009. – № 4. – C. 34–35.
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9. Analysis of Lipophilic and Hydrophilic Bioactive Compounds Content in Sea Buckthorn (Hippophaë rhamnoides L.) Berries / M. Teleszko, A. Wojdyło, M. Rudzińska et al. // Journal of Agricultural and Food Chemistry. – 2015. – Vol. 63 (16). – Р. 4120–4129. DOI: 10.1021/acs.jafc.5b00564
10. Antioxidant activity, total phenolics and flavonoids contents: should weban in vitro screening methods / D. Granato, F. Shahidi, R. Wrolstad et al. // Food Chemistry. – 2018. – Vol. 264. – Р. 471–475. DOI: 10.1016/j.foodchem.2018.04.012
11. Bharate, S.S. Non-enzymatic browning in citrus juice: Chemical markers, their detection and ways to improve product quality / S.S. Bharate, S.B. Bharate // J. Food Sci. Technol. – 2014. – Vol. 51 (10). – Р. 2271–2288. DOI: 10.1007/s13197-012-0718-8
12. Biel, W. The chemical composition and antioxidant properties of common dandelion leaves compared with sea buckthorn / W. Biel, A. Jaroszewska, E. Łysoń, A.W. Telesiński // Cana-dian Journal of Plant Science. – 2017. – Vol. 97 (6). – Р. 1165–1174. – DOI: 10.1139/cjps-2016-0409
13. Characterization of model melanoidins by the thermal degradation profile / A. Adams, K. Abbaspour Tehrani, M. Kersiene et al. // Journal of Agricultural and Food Chemistry. – 2003. – Vol. 51. – Р. 4338–4343.
14. Characterization of phenotypic and nutritional properties of valuable Amaranthus cruentus L. mutants / A. Hricova, J. Fejer, G. Libiakova et al. // Turk J Agric For. – 2016. – Vol. 40. – Р. 761–771.
15. Chemical characterization, antioxidant properties and oxygen consumption rate of 36 commercial oenological tannins in a model wine solution / A. Vignault, M.R. Gonzalez-Centeno, O. Pascual et al. // Food Chemistry. – 2018. – Vol. 268. – P. 210–219. DOI: 10.1016/j.foodchem.2018.06.031
16. Compendium of international analysis of methods – OIV Chromatic Characteristics. Method OIV-MA-AS2-11. Determination of chromatic characteristics according to CIELab. – http://www.oiv.int/public/medias/2478/oiv-ma-as2-11.pdf.
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18. Contreras-Calderón, J. Indicators of non-enzymatic browning in the evaluation of heat damage of ingredient proteins used in manufactured infant formulas / J. Contreras-Calderón, E. Guerra-Hernández, B. García-Villanova // Eur. Food Res. Technol. – 2008. – Vol. 227. – Р. 117–124.
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27. Non-enzymatic browning in clarified cashew apple juice during thermal treatment: Kinetics and process control / L.F. Damasceno, F.A.N. Fernandes, M.M.A. Magalhães, E.S. Brito // Food Chemistry. – 2008. – Vol. 106 (1). – Р. 172–179. DOI: 10.1016/j.foodchem.2007.05.063
28. Nonenzymatic browning in synthetic systems containing ascorbic acid, amino acids, organic acids and inorganic salts / M.H. Yu, M.T. Wu, D.J. Wang, D.K. Salunkhe // Canadian Institute of Food Science and Technology Journal. – 1974. – Vol. 7. – Р. 279–282.
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30. Sea buckthorn: Monograph / Yu.A. Koshelev, L.D. Ageeva, E.S. Batashov et al. – Biysk: Publishing house of Polzunov Altai State Technical, 2015. – 410 p.
31. The Maillard Reaction: Chemistry, Biochemistry and Implications By Harry Nursten (The University of Reading, Reading, U.K.). – Royal Society of Chemistry: Cambridge, 2005. – 214 p.
32. Wine industry by-product: Full polyphenolic characterization of grape stalks / N. Teixeira, N. Mateus, V. de Freitas, J. Oliveira // Food Chemistry. – 2018. – Vol. 268. – Р. 110–117. DOI: 10.1016/j.foodchem.2018.06.070
33. Zakynthinos, G. Sea Buckthorn (Hippophae Rhamnoides) Lipids and their Functionality on Health Aspects / G. Zakynthinos, T. Varzakas, D. Petsios // Curr Res Nutr Food Sci. – 2016. – Vol. 4 (2). DOI: 10.12944/CRNFSJ.4.3.04
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26. Rogacheva S.M., Kuntcheva M.J., Panchev I.N., Obretenov T.D. Melanoidin Formation in L-Ascorbic Acid Alpha-Amino Acids Interaction. A Comparative Study. Nahrung-Food, 1999, vol. 43, pp. 105–108. DOI: 10.1002/(SICI)1521-3803(19990301)43:2<105::AID-FOOD105>3.0.CO;2-#
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33. Zakynthinos G., Varzakas T., Petsios D. Sea Buckthorn (Hippophae Rhamnoides) Lipids and their Functionality on Health Aspects. Curr Res Nutr Food Sci, 2016, vol. 4 (2). DOI: 10.12944/ CRNFSJ.4.3.04
Опубликован
2022-06-16
Как цитировать
Рожнов, Е., Школьникова, М., Пушмина, И., Кудрявцев, М., & Галимова, А. (2022). ИССЛЕДОВАНИЕ ВЛИЯНИЯ АСКОРБИНОВОЙ КИСЛОТЫ НА ПРОЦЕСС ПОТЕМНЕНИЯ СОКА ИЗ ОБЛЕПИХИ КАК ИНГРЕДИЕНТА СПЕЦИАЛЬНОГО ПИТАНИЯ СПОРТСМЕНОВ. Человек. Спорт. Медицина, 22(S1), 72-84. https://doi.org/10.14529/hsm22s113
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