EFFICIENCY OF APPLICATION OF A COMPLEX OF ENZYMES FOR PROCESSING OF COMMON LINGONBERRY CAKE INTO A FOOD INGREDIENT

UDK 663.835.022.3:577.15

  • Galina Sergeevna Volkova All-Russian Research Institute of Food Biotechnology - branch of the Federal Research Center for Nutrition, Biotechnology and Food Safety Email: galina.volkova@bk.ru
  • Elena Nikolaevna Sokolova All-Russian Research Institute of Food Biotechnology - branch of the Federal Research Center for Nutrition, Biotechnology and Food Safety Email: elenaniksokolova@inbox.ru
  • Vladislav Vitalievich Ionov All-Russian Research Institute of Food Biotechnology - branch of the Federal Research Center for Nutrition, Biotechnology and Food Safety Email: ionow.vlad2014@gmail.com
  • Vera Evgenievna Davydkina All-Russian Research Institute of Food Biotechnology - branch of the Federal Research Center for Nutrition, Biotechnology and Food Safety Email: ver2137@yandex.ru
  • Natalya Aleksandrovna Fursova All-Russian Research Institute of Food Biotechnology - branch of the Federal Research Center for Nutrition, Biotechnology and Food Safety Email: pekardroj@yandex.ru
  • Elena Mikhailovna Serba All-Russian Research Institute of Food Biotechnology - branch of the Federal Research Center for Nutrition, Biotechnology and Food Safety Email: serbae@mail.ru
DOI_disc_logo https://doi.org/10.14258/jcprm.20240112766
Keywords: enzyme complex, lingonberry, phenolic substances, anthocyanins, food ingredient

Abstract

The development of a comprehensive end-to-end technology of processing berries for juice and the resulting berry cake into food ingredients with increased biological value is an urgent scientific task and requires comprehensive research. The relevance of the use of common cranberry cake as a vegetable raw material for the production of food ingredients is due to its rich chemical composition, cheapness of the raw material base used to isolate valuable biologically active substances, since cranberry cake is a multi-tonnage waste of technological processes in juice production. Biocatalytic treatment of cranberry cake was carried out with the following enzymatic system - pectinase 0.25 units. Pcs/g, cellulase 0.75 units. Cs/g, protease 0.05 units. PS/g, lipase 0.05 units. LS/g., at hydromodules 1:1 and 1:2 at 50ºC and pH 4.8. As a result of studies obtained fermentolysate cake lingonberry at 2-hour hydrolysis with selected enzyme complex at pH 4.8 and 500C, which is a liquid of dark red color with a strong smell of cranberry, sour taste, dry substance content 5,0%,, the content of phenolic substances 470 mg/cm3 and antioxidant activity 912.7 mg%. Fermentolysate contains a complex of anthocyanins, presumably such as cyanidin-3-galactoside, cyanidin-3-arabinoside, peonidin-3-galactoside, peonidin-3-arabinoside. The experimental data obtained testify to the prospects of creating food ingredients enriched with biologically valuable substances of berry raw materials contained in the fermentolysate of cranberry cake intended to compensate nutrient deficiencies in nutrition and expand the range of fast cooking products.

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Author Biographies

Galina Sergeevna Volkova , All-Russian Research Institute of Food Biotechnology - branch of the Federal Research Center for Nutrition, Biotechnology and Food Safety

Doctor of Technical Sciences, Head of the Laboratory of Biotechnology of Organic Acids, Food and Feed Additives

Elena Nikolaevna Sokolova , All-Russian Research Institute of Food Biotechnology - branch of the Federal Research Center for Nutrition, Biotechnology and Food Safety

Candidate of Biological Sciences, Leading Researcher at the Department of Biotechnology of Enzymes, Yeasts, Organic Acids and Dietary Supplements

Vladislav Vitalievich Ionov , All-Russian Research Institute of Food Biotechnology - branch of the Federal Research Center for Nutrition, Biotechnology and Food Safety

process engineer of the department of biotechnology of enzymes, yeast, organic acids and dietary supplements

Vera Evgenievna Davydkina , All-Russian Research Institute of Food Biotechnology - branch of the Federal Research Center for Nutrition, Biotechnology and Food Safety

process engineer, department of biotechnology of enzymes, yeast, organic acids and dietary supplements

Natalya Aleksandrovna Fursova, All-Russian Research Institute of Food Biotechnology - branch of the Federal Research Center for Nutrition, Biotechnology and Food Safety

head of the laboratory of biotechnology of baker's yeast

Elena Mikhailovna Serba, All-Russian Research Institute of Food Biotechnology - branch of the Federal Research Center for Nutrition, Biotechnology and Food Safety

Doctor of Biological Sciences, Corresponding Member of the Russian Academy of Sciences, Deputy Director for Scientific Work, Head of the Department of Biotechnology of Enzymes, Yeasts, Organic Acids and Dietary Supplements

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Published
2024-02-27
How to Cite
1. Volkova G. S., Sokolova E. N., Ionov V. V., Davydkina V. E., Fursova N. A., Serba E. M. EFFICIENCY OF APPLICATION OF A COMPLEX OF ENZYMES FOR PROCESSING OF COMMON LINGONBERRY CAKE INTO A FOOD INGREDIENT // chemistry of plant raw material, 2024. № 1. P. 310-319. URL: http://journal.asu.ru/cw/article/view/12766.
Issue
No 1 (2024)
Section
Biotechnology

Copyright (c) 2024 chemistry of plant raw material

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