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December 2024 (published: 13.12.2024)
Number 4(62)
Home > Issue > Antioxidant properties of canned cranberry with sugar during processing and storage
Nilova L.P.
The article presents the results of the influence of various technological factors on the antioxidant properties of canned cranberries with sugar during processing and refrigerated storage. The canned goods were made from wild cranberries and sugar (1:1) in different ways: heating the berries with sugar for 20 minutes (T1); heating the berries for 20 minutes and then mixing with sugar (T2); heating the berries with sugar for 5 minutes (T3). Crushed berries with sugar without heating were used as an object of comparison (T4). The canned goods were stored at a temperature of 4°C for 12 months. Flavonoids, anthocyanins, hydroxycinnamic acids (HCAs), vitamin C, and antioxidant activity (FRAP and DPPH) were determined in freshly canned goods and every three months during storage. In freshly canned goods, the amount of bioactive compounds and antioxidant activity depended on the technology, forming a series: T4> T3> T1> T2. Increasing the duration of heat treatment from 5 minutes (T3) to 20 minutes (T1, T2) decreased the amount of bioactive compounds in the canned goods by 1.5–2 times. The technology of canned goods production affected the preservation of bioactive compounds during refrigerated storage. Grinding berries without heat treatment (T4) led to the acceleration of degradation of bioactive compounds, the amount of which decreased by 1.5–2.1 times during three months of storage, by almost 4 times for anthocyanins and HCA, and by 8–11 times for flavonoids and vitamin C during 12 months. Degradation of bioactive compounds during storage of heat-treated canned goods depended on the duration of their processing. Canned goods T3 contained more bioactive compounds during 12 months of storage than canned goods T1 and T2. Heat-treated canned cranberries with sugar, when consumed up to 40 g daily, can provide the daily physiological requirement for low-molecular antioxidants – anthocyanins – by more than 12% over 12 months of refrigerated storage.
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Keywords: fruit canning; canned cranberry with sugar; refrigerated storage; antioxidant activity; bioactive compounds; daily value
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 664.858
Antioxidant properties of canned cranberry with sugar during processing and storage
The article presents the results of the influence of various technological factors on the antioxidant properties of canned cranberries with sugar during processing and refrigerated storage. The canned goods were made from wild cranberries and sugar (1:1) in different ways: heating the berries with sugar for 20 minutes (T1); heating the berries for 20 minutes and then mixing with sugar (T2); heating the berries with sugar for 5 minutes (T3). Crushed berries with sugar without heating were used as an object of comparison (T4). The canned goods were stored at a temperature of 4°C for 12 months. Flavonoids, anthocyanins, hydroxycinnamic acids (HCAs), vitamin C, and antioxidant activity (FRAP and DPPH) were determined in freshly canned goods and every three months during storage. In freshly canned goods, the amount of bioactive compounds and antioxidant activity depended on the technology, forming a series: T4> T3> T1> T2. Increasing the duration of heat treatment from 5 minutes (T3) to 20 minutes (T1, T2) decreased the amount of bioactive compounds in the canned goods by 1.5–2 times. The technology of canned goods production affected the preservation of bioactive compounds during refrigerated storage. Grinding berries without heat treatment (T4) led to the acceleration of degradation of bioactive compounds, the amount of which decreased by 1.5–2.1 times during three months of storage, by almost 4 times for anthocyanins and HCA, and by 8–11 times for flavonoids and vitamin C during 12 months. Degradation of bioactive compounds during storage of heat-treated canned goods depended on the duration of their processing. Canned goods T3 contained more bioactive compounds during 12 months of storage than canned goods T1 and T2. Heat-treated canned cranberries with sugar, when consumed up to 40 g daily, can provide the daily physiological requirement for low-molecular antioxidants – anthocyanins – by more than 12% over 12 months of refrigerated storage.
Read the full article
Keywords: fruit canning; canned cranberry with sugar; refrigerated storage; antioxidant activity; bioactive compounds; daily value
DOI 10.17586/2310-1164-2024-17-4-3-11
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License