Fermented food products from raspberries and blackberries - a new formulation for functional beverages

Kostadinovic Velickovska, Sanja and Todevska, Daniela and Lelova, Zorica and Ilieva, Fidanka (2024) Fermented food products from raspberries and blackberries - a new formulation for functional beverages. In: The 12th Conference on Medicinal and Aromatic Plants of Southeast European Countries, 17-19 Oct 2024, Izmir, Republic of Turkey.

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Abstract

The healing effect of wines and vinegars from fruits with high amount of natural antioxidants is well
known and scientifically confirmed in treatments of anemia, diabetes, hypertension, arteriosclerosis and
other cardiovascular and cancer diseases. However, the most powerful natural pigments such
anthocyanins, proanthocyanins and condensed tannins are presented in raspberry and blackberry fruits.
In addition, anthocyanins and proanthocyanidins are the most stable antioxidants in an acidic
environment (pH= 2-4) such as vinegars and wines. Production of healing wines and vinegars by
technology of interrupted fermentation and a maximum of 5-6% alcohol has been developed as a new
technology for production of healtly functional beverages. For production of healing wines and vinegars,
raspberries and blackberries were collected and pressed, separately, in order to completely squeeze the
liquid from the fleshy part of the fruit. The berry liquid was separated from pomace and subjected to
fermentation by yeast Lalvin ICV D80 (Lalemand, France). Yeast nutrient was added, (FERMAID E,
Lallemand, France), to prevent slow fermentation. During alcoholic fermentation, the temperature was
controlled and maintained between 14-18 °C. After fermentation, sedimentation and flitration, the
obtained wines and vinegars had high amounts of natural antioxidants, pleasant flavor and taste. The
amount of D-glucose+D-fructose was bellowing 0.5 g/L, while the amount of sucrose was less than 0.85
g/L. The level of total phenols was higher than 850 mg/L wine and vinegars, the amount of higher
molecular proanthocyanidins was over 1115 mg/L, while the amount of lower proanthocyanidins was
800 mg/L. The level of total anthocyanins was over 950 mg/L expressed as cyanidin-3-O-glucoside. This
new technology of interrupted fermentation is promising for production of high-valuable functional
beverages due to the facts that 5% of alcohol was sufficient for extraction of all phenolic compounds and
natural antioxidant presented in raspberries and blackberries.

Item Type:	Conference or Workshop Item (Poster)
Subjects:	Natural sciences > Chemical sciences Agricultural Sciences > Other agricultural sciences
Divisions:	Faculty of Agriculture
Depositing User:	Sanja Kostadinovik
Date Deposited:	17 Jan 2025 07:57
Last Modified:	17 Jan 2025 07:57
URI:	https://eprints.ugd.edu.mk/id/eprint/34915

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