ОПТИМИЗАЦИЯ УЛЬТРАЗВУКОВОЙ ЭКСТРАКЦИИ ВОДОРАСТВОРИМЫХ УГЛЕВОДОВ ИЗ ПЛОДОВ FRAGARIA × ANANASSA (DUCHESNE EX WESTON) DUCHESNE EX ROZIER, КУЛЬТИВИРУЕМОЙ НА ТЕРРИТОРИИ КОЛЬСКОГО ПОЛУОСТРОВА:

Maria Aleksandrovna Yartseva; Lidiya Nikolaevna  Sereda; Lubov Andreevna Ivanova; Marina Vyacheslavovna Slukovskaya; Nikita Sergeevich Tsvetov

doi:10.14258/jcprm.20260117544

Maria Aleksandrovna Yartseva N.A. Avrorin Polar-Alpine Botanical Garden-Institute, Kola Science Center, Russian Academy of Sciences Email: m.yarceva@ksc.ru
Lidiya Nikolaevna Sereda Research Center for Medical and Biological Research of Human Adaptation in the Arctic, Kola Science Center, Russian Academy of Sciences Email: l.sereda@ksc.ru
Lubov Andreevna Ivanova N.A. Avrorin Polar-Alpine Botanical Garden-Institute, Kola Science Center, Russian Academy of Science Email: la.ivanova@ksc.ru
Marina Vyacheslavovna Slukovskaya Laboratory of Nature-Like Technologies and Technosphere Safety of the Arctic, Kola Science Center, Russian Academy of Sciences Email: m.slukovskaya@ksc.ru
Nikita Sergeevich Tsvetov Research Center for Medical and Biological Research of Human Adaptation in the Arctic, Kola Science Center, Russian Academy of Sciences Email: tsvet.nik@mail.ru

https://doi.org/10.14258/jcprm.20260117544

Keywords: Fragaria × ananassa (Duchesne ex Weston) Duchesne ex Rozier, fruits, ultrasound-assisted extraction, optimization, carbohydrates, Arctic

Abstract

Strawberry (Fragaria × ananassa (Duchesne ex Weston) Duchesne ex Rozier) is a perennial herbaceous plant of the genus Strawberry (Fragaria L.) of the Rosaceae family (Rosaceae Juss.), whose fruits have a pronounced sweet taste and high nutritional value. The «Khibiny Krasavitsa» № 9907676 is a breeding achievement of the Polar Experimental Station (FRC VIR), registered in 2007. The variety is recommended for cultivation in the northern regions. In connection with the prospects of using the fruits of strawberry plants in the food industry, the optimization of the conditions of the ultrasonic extraction of water-soluble carbohydrates using single-factor analysis and the Box-Behnken algorithm has been carried out in this work. The kinetics of the extraction process is approximated by a second-order reaction equation. The optimal extraction duration, ultrasonic exposure power, hydraulic module, and extraction temperature were determined. The content of water-soluble carbohydrates was determined. The dependence of carbohydrate synthesis on growing conditions is analyzed. The linear nature of the dependence on the proportion of the applied conditioner is noted. The results obtained can contribute to the development of technologies for growing pineapple strawberries of the «Khibiny Krasavitsa» variety and the production of extracts from its fruits for use in the food industry.

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Author Biographies

Maria Aleksandrovna Yartseva , N.A. Avrorin Polar-Alpine Botanical Garden-Institute, Kola Science Center, Russian Academy of Sciences

Senior Engineer Laboratory of Plant Introduction and Acclimatization

Lidiya Nikolaevna Sereda , Research Center for Medical and Biological Research of Human Adaptation in the Arctic, Kola Science Center, Russian Academy of Sciences

Junior Researcher Laboratory for Medical and Biological Technologies

Lubov Andreevna Ivanova , N.A. Avrorin Polar-Alpine Botanical Garden-Institute, Kola Science Center, Russian Academy of Science

Candidate of Biological Sciences, Chief Researcher

Marina Vyacheslavovna Slukovskaya , Laboratory of Nature-Like Technologies and Technosphere Safety of the Arctic, Kola Science Center, Russian Academy of Sciences

Candidate of Biological Sciences, Senior Researcher laboratories of nature-like technologies and technosphere safety of the Arctic

Nikita Sergeevich Tsvetov, Research Center for Medical and Biological Research of Human Adaptation in the Arctic, Kola Science Center, Russian Academy of Sciences

PhD in chemistry, Head of the Laboratory for Medical and Biological Technologies RCHAA, Associate Professor of Department of Physics, Biology and Engineering Technologies

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