Physical factors relevant for efficient Hawthorn fruit extraction

Authors

  • Ivan Fiodorovich Gorlov Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production, Rokossovsky Str., 6, Volgograd, 400131 Russia; Volgograd State Technical University, Lenin Avenue, 28, 400050 Volgograd, Russia, Tel: +78442391048 https://orcid.org/0000-0002-8683-8159
  • Olga Vyacheslavovna Drucker Don State Agrarian University, Kryvoshlukova, 26, p. Persyanovsky, Rostov-on-Don, Russia, Tel: +79882509672
  • Vera Vasilievna Kryuchkova Don State Agrarian University, Kryvoshlukova, 26, p. Persyanovsky, Rostov-on-Don, Russia, Tel: +79882509672 https://orcid.org/0000-0003-2058-2370
  • Marina Ivanovna Slozhenkina Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production, Rokossovsky Str., 6, Volgograd, 400131 Russia; Volgograd State Technical University, Lenin Avenue, 28, 400050 Volgograd, Russia, Tel: +79047729999 https://orcid.org/0000-0001-9542-5893
  • Natalya Ivanovna Mosolova Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production, Rokossovsky Str., 6, Volgograd, 400131 Russia, Tel.: +79033735182
  • Olga Andreevna Knyazhechenko Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production, Rokossovsky Str., 6, Volgograd, 400131 Russia; Volgograd State Technical University, Lenin Avenue, 28, 400050 Volgograd, Russia, Tel: +78442391048, +79616696630 https://orcid.org/0000-0003-1508-2179

DOI:

https://doi.org/10.5219/1141

Keywords:

dietary fiber, extraction, fermented milk product, hawthom fruit, pectic substances, tannins

Abstract

Today, the healthy nutrition market is one of the most promising market niches; modern consumers increasingly claim fortified products for their diets. One of the ways to increase the biological and physiological value of products is their enrichment with extracts of plant origin. The aim of the work was to study the influence of various factors on the process of hawthorn fruit extraction and determine the optimal parameters of the technological process. The study objects were hawthorn fruit extracts produced by the statistical method of maceration (with stirring). In the extracts obtained, there were determined the quantitative content of tannins and pectin substances, dietary fiber and vitamins. Currently, the global health and wellness food market is steadily growing due to changes in consumer behaviour patterns and developing of healthy self-consciousness. The studies conducted by the authors have shown that extracting of plant materials and the efficiency of biologically active substances extraction are influenced by the following factors: the extractant pH, grinding type and size of raw materials and process parameters. The optimal technological regimes have been established. They are the extraction temperature of 60 °C and extraction time of 30 minutes. The appropriate grinding size of dry hawthorn fruit has been determined to be up to 2.8 mm of a particle. In case of milk being an extractant, a high extraction dynamic of pectic substances and dietary fibers was observed. So, the hawthorn milk extract has been revealed to have higher organoleptic characteristics.

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Published

2019-08-28

How to Cite

Gorlov, I. F., Drucker, O. V., Kryuchkova, V. V., Slozhenkina, M. I., Mosolova, N. I., & Knyazhechenko, O. A. (2019). Physical factors relevant for efficient Hawthorn fruit extraction. Potravinarstvo Slovak Journal of Food Sciences, 13(1), 651–657. https://doi.org/10.5219/1141

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