Chapter 2. The advantages of using sublimation for preserving the antioxidant properties of cranberries
Keywords:
Cranberry, drying technology, sublimation, nutritional value, antioxidant properties, polyphenolic compounds, anthocyanins
Synopsis
Food technology progressive solutions
The benefits of using the sublimation method for preserving the antioxidant properties of cranberries have been studied. Cranberries are known for their antioxidant properties, which help combat infections, reduce the risk of heart disease, and improve arterial pressure. This berry is particularly beneficial in prostate cancer.
Most of the beneficial compounds in cranberries are found in their skin, which may lose its properties during traditional juice extraction. Drying is an alternative method for preserving antioxidants, but traditional methods can lead to a loss of product quality.
Sublimation drying has proven to be the most efficient and innovative method, as it ensures the preservation of cranberry antioxidant properties. After the sublimation cycle, the final moisture content of the material is only 2-5% of the initial content, guaranteeing the maximum retention of beneficial properties and the production of a high-quality product. This method is promising for maintaining the quality of raw materials during drying and preserving their medicinal properties.
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References
Palamarchuk, I., Kiurchev, S., Kiurcheva, L., Verkholantseva, V. (2019). Analysis of Main Process Characteristics of Infrared Drying in the Moving Layer of Grain Produce. Modern Development Paths of Agricultural Production, 317–322. https://doi.org/10.1007/978-3-030-14918-5_33
Sublimation dryers (lyophilizers) "Bulova" - equipment for the secretion of snail mucus and processing of snail slime from Mucus pro. Available at: https://mucus.pro/freeze-dryers/?languk
High-quality freezing and freeze-drying thanks to PIGO technologies. Yagidnyk Magazine. Available at: http://www.jagodnik.info/vysokoyakisne-zamorozhuvannya-ta-sublimatsijna-sushka-zavdyaky-tehnologiyam-pigo/
A new trend in the art of storage and processing of products - sublimation. Storage and freezing news, berry farming as a business. Yagidnyk Magazine.
Priss, O., Bulhakov, P., Kolisnychenko, T., Gazzavi-Rogozina, L. (2023). Using protective coating for reduction of losses while storing asparagus. Proceedings of Tavria State Agrotechnological University, 1 (23), 188–198. https://doi.org/10.31388/2078-0877-2023-23-1-188-198
Technology of drying fruits and vegetables (2002). Kyiv: NUHT, 84.
Sublimation drying of berries. TEN 24. Available at: https://ten24.com.ua/ua/blog/sublimatsionnaya-sushka-yagod/
Hutsol, T., Priss, O., Kiurcheva, L., Serdiuk, M., Panasiewicz, K., Jakubus, M. et al. (2023). Mint Plants (Mentha) as a Promising Source of Biologically Active Substances to Combat Hidden Hunger. Sustainability, 15 (15), 11648. https://doi.org/10.3390/su151511648
Sublimation drying of food products. Available at: https://ten24.com.ua/blog/sublimatsionnaya-sushka-produktov
Dried cranberries: useful properties of northern berries. Native Kyiv. Available at: https://kyiv.ridna.ua/2016/11/sushena-zhuravlyna-korysni-vlastyvosti-pivnichnoji-yahody/
Kuznetsova, V. Yu., Kislichenko, V. S. (2019). Proanthocyanidins of cranberry and black currant fruits. Norwegian Journal of development of the International Science, 30 (1), 50–52. Available at: https://nor-ijournal.com/wp-content/uploads/2023/09/NJD_30_1.pdf
Kurlovich, T. V. (2013). Features of cultivation and medicinal properties of large-fruited cranberry. Medicinal plant growing: from past experience to modern technologies: Materials of the II Intern. Scientific-practical. Internet-conf. Poltava, 51–55.
Lee, E. J., Patil, B. S., Yoo, K. S. (2015). Antioxidants of 15 onions with white, yellow, and red colors and their relationship with pungency, anthocyanin, and quercetin. LWT - Food Science and Technology, 63 (1), 108–114. https://doi.org/10.1016/j.lwt.2015.03.028
Serdyuk, M. Ye., Priss, O. P., Gaprindashvili, N. A. et al. (2020). Research workshop. Part 1. Methods for studying fruit and berry products. Melitopol: Lux, 364.
Rupasinghe, H. P. V., Parmar, I., Neir, S. V. (2019). Biotransformation of Cranberry Proanthocyanidins to Probiotic Metabolites byLactobacillus rhamnosusEnhances Their Anticancer Activity in HepG2 CellsIn Vitro. Oxidative Medicine and Cellular Longevity, 2019, 1–14. https://doi.org/10.1155/2019/4750795
Sublimation dryers (lyophilizers) "Bulova" - equipment for the secretion of snail mucus and processing of snail slime from Mucus pro. Available at: https://mucus.pro/freeze-dryers/?languk
High-quality freezing and freeze-drying thanks to PIGO technologies. Yagidnyk Magazine. Available at: http://www.jagodnik.info/vysokoyakisne-zamorozhuvannya-ta-sublimatsijna-sushka-zavdyaky-tehnologiyam-pigo/
A new trend in the art of storage and processing of products - sublimation. Storage and freezing news, berry farming as a business. Yagidnyk Magazine.
Priss, O., Bulhakov, P., Kolisnychenko, T., Gazzavi-Rogozina, L. (2023). Using protective coating for reduction of losses while storing asparagus. Proceedings of Tavria State Agrotechnological University, 1 (23), 188–198. https://doi.org/10.31388/2078-0877-2023-23-1-188-198
Technology of drying fruits and vegetables (2002). Kyiv: NUHT, 84.
Sublimation drying of berries. TEN 24. Available at: https://ten24.com.ua/ua/blog/sublimatsionnaya-sushka-yagod/
Hutsol, T., Priss, O., Kiurcheva, L., Serdiuk, M., Panasiewicz, K., Jakubus, M. et al. (2023). Mint Plants (Mentha) as a Promising Source of Biologically Active Substances to Combat Hidden Hunger. Sustainability, 15 (15), 11648. https://doi.org/10.3390/su151511648
Sublimation drying of food products. Available at: https://ten24.com.ua/blog/sublimatsionnaya-sushka-produktov
Dried cranberries: useful properties of northern berries. Native Kyiv. Available at: https://kyiv.ridna.ua/2016/11/sushena-zhuravlyna-korysni-vlastyvosti-pivnichnoji-yahody/
Kuznetsova, V. Yu., Kislichenko, V. S. (2019). Proanthocyanidins of cranberry and black currant fruits. Norwegian Journal of development of the International Science, 30 (1), 50–52. Available at: https://nor-ijournal.com/wp-content/uploads/2023/09/NJD_30_1.pdf
Kurlovich, T. V. (2013). Features of cultivation and medicinal properties of large-fruited cranberry. Medicinal plant growing: from past experience to modern technologies: Materials of the II Intern. Scientific-practical. Internet-conf. Poltava, 51–55.
Lee, E. J., Patil, B. S., Yoo, K. S. (2015). Antioxidants of 15 onions with white, yellow, and red colors and their relationship with pungency, anthocyanin, and quercetin. LWT - Food Science and Technology, 63 (1), 108–114. https://doi.org/10.1016/j.lwt.2015.03.028
Serdyuk, M. Ye., Priss, O. P., Gaprindashvili, N. A. et al. (2020). Research workshop. Part 1. Methods for studying fruit and berry products. Melitopol: Lux, 364.
Rupasinghe, H. P. V., Parmar, I., Neir, S. V. (2019). Biotransformation of Cranberry Proanthocyanidins to Probiotic Metabolites byLactobacillus rhamnosusEnhances Their Anticancer Activity in HepG2 CellsIn Vitro. Oxidative Medicine and Cellular Longevity, 2019, 1–14. https://doi.org/10.1155/2019/4750795
