Analysis of anthocyanins content and microbiological quality control in fresh and frozen raspberry fruit
Raspberry (Rubus idaeus L.) is a plant from the rose family and the most important berry-type fruit in our country. The most significant sorts of raspberries grown in Serbia are the red sorts, namely Willamette, Meeker, Gradina, Malling exploit and Skina. Raspberry fruit may be used either fresh or...
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Published in | Acta Periodica Technologica Vol. 2023; no. 54; pp. 301 - 311 |
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Main Authors | , , , |
Format | Journal Article |
Language | English |
Published |
Faculty of Technology, Novi Sad
2023
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Subjects | |
Online Access | Get full text |
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Summary: | Raspberry (Rubus idaeus L.) is a plant from the rose family and the most
important berry-type fruit in our country. The most significant sorts of
raspberries grown in Serbia are the red sorts, namely Willamette, Meeker,
Gradina, Malling exploit and Skina. Raspberry fruit may be used either fresh
or as a raw material in food industry, for the production of fruit juice,
nectar, syrup, concentrate, dried and frozen fruit. The goal of this paper
is to determine pH, titratable acidity (as citric acid), soluble solids,
concentration of anthocyanins, vitamin C and total polyphenols, and to
perform sensory analysis and microbiological quality control in both fresh
and frozen fruit. pH value was measured with pH-meter. The concentration of
acids was determined by the volumetric method, by titration with NaOH. The
dry matter was measured by a refractometer. The concentration of
anthocyanins was determined by the spectrophotometry method. The
concentration of vitamin C was determined using the volumetric method. The
concentration of polyphenol compounds was determined according to the
Singleton method. The microbiological methods of detection and counting
microorganisms were performed according to ISO standards. The results of
this study have shown that both fresh and frozen raspberries are a good
source of anthocyanins, indicating that their consumption is favorable for
human health and that they may be useful in the production of functional
food. The microbiological analyses have shown the absence of L.
monocytogenes and Salmonella spp., while the concentration of
Enterobacteriaceae and E. coli was below 10 cfu/g in both fresh and frozen
raspberry fruit. |
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ISSN: | 1450-7188 2406-095X |
DOI: | 10.2298/APT2354301R |