E3S Web Conf.
Volume 203, 2020Ecological and Biological Well-Being of Flora and Fauna (EBWFF-2020)
|Number of page(s)||9|
|Section||Industrial Ecology and Biotechnology of Food Production|
|Published online||05 November 2020|
Optimal parameters and modes of extraction of biologically active substances from natural fruit and berry raw materials
Stavropol State Agrarian University, lane Zootechnical 12, 355017, Stavropol, Russia
* Corresponding author: email@example.com
Vegetable raw materials serve as a source of a large number of organic compounds of various structures with a variety of preventive and curative nutritional properties. The article presents the results of a study on the establishment of parameters and modes of extraction of biologically active substances from fruit and berry raw materials in order to obtain extracts for the preparation of functional beverages. The work was carried out on the basis of the educational and scientific laboratory of technology of winemaking and food from vegetable raw materials of the Stavropol State Agrarian University according to generally accepted methods in accordance with GOST (State standards). When preparing the extracts, water treatment of the crushed mass of feijoa and blackberries was used. The extraction process was controlled by changing the mass fraction of dry substances. As a result of the research, the optimal conditions for the process of extracting dry substances from feijoa and blackberries were established: hydromodule – 1:1, the duration of the process – 24 hours; the extraction temperature is 25 degrees C. Such conditions of the process provided the greatest extraction of dry substances without destroying the functional ingredients, allowed the extraction to be carried out within a short period of time and reduced the cost of temperature treatment of the medium. The paper presents the results of tasting evaluation of the obtained extracts.
© The Authors, published by EDP Sciences, 2020
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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