THE EFFECT OF THERMAL PROCESSING ON THE CONTENT OF BIOACTIVE COMPOUNDS IN CRANBERRY(Vaccinum macrocarpon) FRUITS
DOI:
https://doi.org/10.15414/jmbfs.2016.5.special1.36-39Keywords:
Cranberry fruits, thermal processing, bioactive components, antioxidantsAbstract
Cranberries fruits like other fresh products lose their basic in particular bioactive components with the course of time and therefore there is a need of their immediate fixation. Drying and freezing are the most commonly used methods of extending the shelf life in the processing of these fruits. The aim of the study was to investigate the effect of thermal processing on the content of biologically active compounds in cranberry (Vaccinium macrocarpon) fruits. Samples of fresh fruits were frozen (-20ºC) and dried in various temperature condition (59 and 65ºC). Moreover, for comparison market cranberry was used. In the fresh and processed samples of cranberry, the content of vitamin C (Tillmans), total phenolic compounds (Folin-Ciocalteau) and antioxidant activity (FRAP) as well as titratable acidity and anthocyanins were determined. Fresh fruits were characterized by the highest level of all tested parameters. Freezing causes the least possible loss of valuable ingredients. Significant losses of biologically active components in convective dried fruits were temperature-dependent but they were more abundant in antioxidant components than sweetened dried cranberry available in market.Downloads
Download data is not yet available.
Downloads
Published
2016-02-08
How to Cite
Dżugan, M., Rut, K., & WesoÅ‚owska, M. (2016). THE EFFECT OF THERMAL PROCESSING ON THE CONTENT OF BIOACTIVE COMPOUNDS IN CRANBERRY(Vaccinum macrocarpon) FRUITS. Journal of Microbiology, Biotechnology and Food Sciences, 5(special 1), 36–39. https://doi.org/10.15414/jmbfs.2016.5.special1.36-39
Issue
Section
Food Sciences
License
Copyright (c) 2016 Małgorzata Dżugan, Katarzyna Rut, Monika Wesołowska
This work is licensed under a Creative Commons Attribution 4.0 International License.
All papers published in the Journal of Microbiology, Biotechnology and Food Sciences are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).