DEVELOPMENT AND ANALYSIS OF FRUIT BEVERAGES WITH ANTIOXIDANT PROPERTIES
ELENA А. SOLOMATINA ,
NIKOLAY М. SOLOMATIN ,
VLADIMIR N. SOROKOPUDOV ,
OLGA A. SOROKOPUDOVA,
NINA I. MYACHIKOVA ,
ADINA FRUM ,
CECILIA GEORGESCU
Affiliations
ELENA А. SOLOMATINA
Michurinsk State Agrarian University, Department of Technology of Plant Products Production, Storage and Processing, 101 Internatsionalnaya, 393760, Michurinsk, Russia
NIKOLAY М. SOLOMATIN
Michurinsk State Agrarian University, Department of Technology of Plant Products Production, Storage and Processing, 101 Internatsionalnaya, 393760, Michurinsk, Russia
VLADIMIR N. SOROKOPUDOV
Russian State Agrarian University - Moscow Timiryazev Agricultural Academy, Horticulture and Landscape Engineering, 49 Timiryazevskaya, 127550, Moscow, Russia
OLGA A. SOROKOPUDOVA
Russian State Agrarian University - Moscow Timiryazev Agricultural Academy, Horticulture and Landscape Engineering, 49 Timiryazevskaya, 127550, Moscow, Russia
NINA I. MYACHIKOVA
Federal State Autonomous Educational Institution of Higher Education Belgorod National Research University, Institute of Pharmacy, Chemistry and Biology, 85 Pobedy, 308015, Belgorod, Russia
ADINA FRUM
”Lucian Blaga” University of Sibiu, 10 Victoriei Bvd, 550024, Sibiu, Romania
CECILIA GEORGESCU
”Lucian Blaga” University of Sibiu, 10 Victoriei Bvd, 550024, Sibiu, Romania
The interest for developing functional beverages by using fruits is increasing every day. This article presents an improved technology for the production of fruit beverages that does not use primary deep heat treatment of raw materials. The obtained beverages were analyzed regarding several physical indicators, content in compounds that possess antioxidant properties and a sensorial assessment. Beverages obtained from chokeberry, hawthorn and rose hip, had the highest levels of biologically active substances and strawberries, blackberries, black currant and cherry, the highest overall rating for the sensorial analysis. All the developed beverages have great market potential due to their content in bioactive compounds and their appeal to consumers.
