atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2023-3-52-56atu-1698Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYВлияние параметров сублимационной сушки на содержание полифенолов и антоцианов в ягодах клубникиInfluence of freeze-drying parameters on the content of polyphenols and anthocyanins in strawberrieshttps://orcid.org/0000-0003-1078-928XАльдиеваА. Б.AldiyevaA. B.

010000, г. Астана, проспект Женис 62

Zhenis avenue, 62, Astana 010000

akylinaakmaral@mail.ruhttps://orcid.org/0009-0001-9265-8496ХамитоваД. Д.KhamitovaD. D.

010000, г. Астана, проспект Женис 62

Zhenis avenue, 62, Astana 010000

НАО "Казахский агротехнический исследовательский университет им. С. Сейфуллина"КазахстанSaken Seifullin Kazakh Agrotechnical Research UniversityKazakhstanНАО «Казахский агротехнический исследовательский университет им. С.Сейфуллина»КазахстанSaken Seifullin Kazakh Agrotechnical Research UniversityKazakhstan202308092023135256Copyright © Альдиева А.Б., Хамитова Д.Д., 20232023Альдиева А.Б., Хамитова Д.Д.Aldiyeva A.B., Khamitova D.D.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://atu.ejournal.kz/jour/article/view/1698

Ягоды клубники - ценный продукт, богатый витаминами, антоцианами и полифенольными соединениями, оказывающими антиоксидантное воздействие на здоровье человека. Однако из-за быстрой порчи и сезонной доступности ягод, вопросы их длительного хранения являются весьма актуальными. Одним из современных способов переработки ягод с целью сохранения их свойств при хранении является сублимационная сушка. Так как процесс сушки может влиять на внешний вид, содержание питательных веществ и антиоксидантную активность ягод, целью данной работы было изучение влияния параметров сублимационной сушки на содержание антоцианов и полифенолов в ягодах клубники сорта «Альбион». Температура нагрева полок сублиматора при досушивании составила 35 °С, 40 °С, 45 °С, 50 °С, а время процесса сублимации 18, 20, 22 часа. Установлено, что температура полок 45 °С и длительность сушки 18 часов являются оптимальными и позволяют сохранить не только первоначальные органолептические показатели клубники, но и высокое содержание антоцианов, так количество антоцианов снизилось на 8,4 % в сравнении со свежей ягодой, содержание полифенолов на 3,9 %, сохраняя высокую антиоксидантную активность ягод клубники.

Strawberry berries are a valuable product rich in vitamins, anthocyanins, and polyphenolic compounds that have antioxidant effects on human health. However, due to the deterioration and seasonal availability, the issue of their long-term storage is highly relevant. Freeze-drying, a modern preservation method, preserves their properties during storage. Since the drying process can affect the appearance, nutrient content, and antioxidant activity of berries, the purpose of this study was to investigate the effects of freeze-drying parameters on the content of anthocyanins and polyphenols in Albion variety strawberries. The heating temperatures of the freeze-drying were 35°C, 40°C, 45°C, and 50°C, and the sublimation process times were 18, 20, and 22 hours. Optimal conditions were found: a shelf temperature of 45°C and 18 hours of drying. These conditions preserved both the strawberries' initial qualities and their high anthocyanin content, with only an 8.4% decrease. Similarly, polyphenol content decreased by 3.9%, while the strawberries maintained strong antioxidant activity.

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The authors declare that there are no conflicts of interest present.