Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 88926 10.21603/2074-9414-2024-3-2522 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Pectin Changes during Freezing and Storage of Plant Products Изменение состава пектиновых веществ при замораживании и хранении растительной продукции https://orcid.org/0000-0003-2032-6617 Румянцева Ольга Николаевна Rumyanceva Olga N. rumiantseva@itmo.ru Университет ИТМО Санкт-Петербург Россия ITMO University St. Petersburg Russian Federation 02 10 2024 02 10 2024 54 3 495 507 19 01 2024 05 03 2024 https://fptt.ru/en/issues/22856/22824/

Производство и потребление замороженных растительных продуктов в последние годы продолжает увеличиваться. Перед производителями стоит задача разработки технологий замораживания овощной и плодово-ягодной продукции с оптимальными органолептическими свойствами и сохранением максимального количества биологически активных веществ. Важными структурными и влагосвязывающими компонентам растительных клеток, влияющими на их устойчивость при воздействии высоких и низких температур, являются пектиновые вещества. Цель данной работы заключалась в исследовании влияния бланширования и различных методов замораживания на состав пектиновых веществ при длительном хранении плодов и овощей. Объекты исследования – скорцонера, овсяный корень, кольраби, яблоки и сливы. В ходе исследования проводили бланширование, воздушное (естественная, искусственная конвекция, флюидизация) и иммерсионное (смесь воды, этилового спирта, сахарозы, хлорида натрия) замораживание при температурах –24, –35 °С. Замороженные образцы растительной продукции хранили в герметичной упаковке при –18 °С в течение 7–12 мес. Колориметрическим карбазольным методом определяли полученные экстракцией водорастворимый пектин, промежуточную фракцию, протопектин. Качественный анализ проводили методом ИК-спектроскопии. Результаты свидетельствовали о том, что бланширование снижало содержание пектинов в овощах на 2–10 %, яблоках на 18–21 %. Флюидизация и иммерсионное замораживание оказывали наименьшее повреждающее действие на пектины. Наибольшие потери протопектина выявлены при замораживании в воздушной среде с естественной конвекцией. При хранении максимальные потери пектинов установлены в овсяном корне (–24 °С, естественная воздушная конвекция 66 %), наименьшие – в кольраби (–24 °С, ледяная среда 9 %). Выявлено, что чем больше влагосодержание тканей в нативном состоянии, тем меньше потери пектиновых веществ к концу холодильного хранения. Проведена идентификация полос поглощения пектиновых веществ в замороженных скорцонере и овсяном корне. На потери пектиновых веществ оказывали влияние влагосодержание тканей, процесс бланширования и способ замораживания. После замораживания всех образцов были выявлены потери протопектина и увеличение промежуточной фракции. Интенсификация процесса замораживания положительно влияет на содержание пектинов при длительном хранении, однако хранение более 6 мес. приводит к значительным фракционным изменениям и потерям пектиновых веществ.

To keep up with the growing demand, producers of frozen plant products have to develop new freezing technologies that would preserve the sensory and biological properties of fruits and vegetables. Pectins are important structural and moisturebinding components of plant cells that improve their stability at high and low temperatures. The research objective was to study the effect of blanching and various freezing methods on the composition of pectin substances during long-term storage of fruits and vegetables. The research featured scorzonera, salsify, kohlrabi, apples, and plums. The freezing modes included two temperature modes (–24 and –35°C) and three freezing methods, i.e., blanching, air-freezing represented by natural air-freezing, artificial convection, and fluidization, and immersion in a mix of water, ethyl alcohol, sucrose, and sodium chloride. The frozen samples were stored in sealed bags at –18°C for 7–12 months. The water-soluble pectin, intermediate fraction, and protopectin obtained by extraction were determined using the colorimetric carbazole method. The qu alitative analysis relied on infrared spectroscopy. Blanching reduced the pectin content by 2–10% in vegetables and by 18–21% in apples. Fluidization and immersion freezing had the least damaging effect on pectins. Air-freezing with natural convection caused the greatest damage to protopectin. During storage, the maximal loss of pectins (66%) occurred in the salsify sample subjected to natural air convection at –24°C. The least damage (9%) was detected in the kohlrabi sample frozen at –24°C in ice environment. A higher moisture content in the native state correlated with minimal losses of pectins by the end of refrigerated storage. The research also included identification of absorption bands for pectic substances in fro zen scorzonera and salsify. In this study, pectin content depended on moisture content in tissues, blanching process, and freezing method. All frozen samples demonstrated losses of protopectin and an increase in the intermediate fraction. An intense freezing process had a positive effect on the pectin content during long-term storage. However, after six months of storage, the samples demonstrated significant fractional changes and pectin losses.

 Растительные продукты пектиновые вещества замораживание бланширование ИК-спектры качество Plant products pectin substances freezing blanching infrar ed spectra quality Работа выполнена на базе Университета ИТМО (ранее в Санкт-Петербургском государственном университете низкотемпературных и пищевых технологий) по результатам многолетних исследований под руководством д.т.н., профессора Валентины Степановны Колодязной. The research was carried out on the premises of the ITMO University (formerly at the St. Petersburg State University of Low Temperature and Food Technologies) and show the results of long-term studies under the supervision of Dr. Valentina S. Kolodyaznaya.

Frozen Fruits and Vegetables Market Outlook. [Internet]. [cited 2023 Nov 18]. Available from: https://www.futuremarketinsights.com/reports/frozen-fruits-and-vegetables-market Frozen Fruits and Vegetables Market Outlook. [Internet]. [cited 2023 Nov 18]. Available from: https://www.futuremarketinsights.com/reports/frozen-fruits-and-vegetables-market Burdo OG. The role of food energy technologies in solving global mankind problems. Problems of the Regional Energetics. 2021;3(51):99–110. https://doi.org/10.52254/1857-0070.2021.3-51.09; https://www.elibrary.ru/GVEEGB Burdo OG. The role of food energy technologies in solving global mankind problems. Problems of the Regional Energetics. 2021;3(51):99–110. https://doi.org/10.52254/1857-0070.2021.3-51.09; https://www.elibrary.ru/GVEEGB Raising frozen temperatures could slash emissions. [Internet]. [cited 2023 Dec 1]. Available from: https://www.coolingpost.com/world-news/raising-frozen-temperatures-could-slash-emissions/ Raising frozen temperatures could slash emissions. [Internet]. [cited 2023 Dec 1]. Available from: https://www.coolingpost.com/world-news/raising-frozen-temperatures-could-slash-emissions/ Kolodyaznaya VS, Rumyantseva ON, Kiprushkina EI. The history and the prospects of food refrigeration. Journal of International Academy of Refrigeration 2023;(1):47–54. (In Russ.). https://doi.org/10.17586/1606-4313-2023-22-1-47-54; https://www.elibrary.ru/QAIWHZ Kolodyaznaya VS, Rumyantseva ON, Kiprushkina EI. The history and the prospects of food refrigeration. Journal of International Academy of Refrigeration 2023;(1):47–54. (In Russ.). https://doi.org/10.17586/1606-4313-2023-22-1-47-54; https://www.elibrary.ru/QAIWHZ Fikiin K, Akterian S. A lauded refrigeration technique and resource-efficiency of frozen food industry. Trends in Food Science and Technology. 2022;128:185–187. https://doi.org/10.1016/j.tifs.2022.05.008; https://www.elibrary.ru/DZVQSP Fikiin K, Akterian S. A lauded refrigeration technique and resource-efficiency of frozen food industry. Trends in Food Science and Technology. 2022;128:185–187. https://doi.org/10.1016/j.tifs.2022.05.008; https://www.elibrary.ru/DZVQSP Guseynova BM, Asabutaev IH, Daudova TI. Effect of freezing modes, storage time, and defrosting methods on microbiological quality parameters of apricots. Food Processing: Techniques and Technology. 2021;51(1): 29–38. (In Russ.). https://doi.org/10.21603/2074-9414-2021-1-29-38; https://www.elibrary.ru/EIHBAN Guseynova BM, Asabutaev IH, Daudova TI. Effect of freezing modes, storage time, and defrosting methods on microbiological quality parameters of apricots. Food Processing: Techniques and Technology. 2021;51(1): 29–38. (In Russ.). https://doi.org/10.21603/2074-9414-2021-1-29-38; https://www.elibrary.ru/EIHBAN Schudel S, Prawiranto K, Defraeye T. Comparison of freezing and convective dehydrofreezing of vegetables for reducing cell damage. Journal of Food Engineering. 2021;293:110376. https://doi.org/10.1016/j.jfoodeng.2020.110376 Schudel S, Prawiranto K, Defraeye T. Comparison of freezing and convective dehydrofreezing of vegetables for reducing cell damage. Journal of Food Engineering. 2021;293:110376. https://doi.org/10.1016/j.jfoodeng.2020.110376 Короткий И.А., Сахабутдинова Г.Ф. Совершенствование и анализ процессов низкотемпературной обработки овощных смесей // Холодильная техника. 2019. № 9. С. 51–55. https://www.elibrary.ru/ONMKRO Korotkiy IA, Sakhabutdinova GF. Improvement and analysis of processes of vegetable mixture low-temperature processing. Kholodilnaya Tekhnika. 2019;(9):51–55. (In Russ.). https://www.elibrary.ru/ONMKRO Jha PK, Xanthakis E, Chevallier S, Jury V, Le-Bail A. Assessment of freeze damage in fruits and vegetables. Food Research International. 2019;121:479–496. https://doi.org/10.1016/j.foodres.2018.12.002 Jha PK, Xanthakis E, Chevallier S, Jury V, Le-Bail A. Assessment of freeze damage in fruits and vegetables. Food Research International. 2019;121:479–496. https://doi.org/10.1016/j.foodres.2018.12.002 Gubanenko GA, Pushkareva EA, Rechkina EA, BalyabinaTA, KorbmakherTV, Strupan EA. The study of indicators on quality of pectins from secondary plant raw materials of Krasnoyarsk region. Conference Series: Earth and Environmental Science. 2021. https://doi.org/10.1088/1755-1315/640/6/062021 Gubanenko GA, Pushkareva EA, Rechkina EA, BalyabinaTA, KorbmakherTV, Strupan EA. The study of indicators on quality of pectins from secondary plant raw materials of Krasnoyarsk region. Conference Series: Earth and Environmental Science. 2021. https://doi.org/10.1088/1755-1315/640/6/062021 Sergeev AI, Kalinina IG, Shilkina NG, Barashkova II, Gradova MA, Motyakin MV, et al. Effect of elevated storage temperatures on the physicochemical and sensory properties of apple puree. Food Processing: Techniques and Technology. 2023;53(2):259–271. (In Russ.). https://doi.org/10.21603/2074-9414-2023-2-2430; https://www.elibrary.ru/SDZLSC Sergeev AI, Kalinina IG, Shilkina NG, Barashkova II, Gradova MA, Motyakin MV, et al. Effect of elevated storage temperatures on the physicochemical and sensory properties of apple puree. Food Processing: Techniques and Technology. 2023;53(2):259–271. (In Russ.). https://doi.org/10.21603/2074-9414-2023-2-2430; https://www.elibrary.ru/SDZLSC Li Y, Zhao H, Xiang K, Li D, Liu C, Wang H, et al. Factors affecting chemical and textural properties of dried tuber, fruit and vegetable. Journal of Food Engineering. 2024;365:111828. https://doi.org/10.1016/j.jfoodeng.2023.111828. Li Y, Zhao H, Xiang K, Li D, Liu C, Wang H, et al. Factors affecting chemical and textural properties of dried tuber, fruit and vegetable. Journal of Food Engineering. 2024;365:111828. https://doi.org/10.1016/j.jfoodeng.2023.111828. Kameshwar AKS, Qin W. Structural and functional properties of pectin and lignin–carbohydrate complexes de-esterases: a review. Bioresources and Bioprocessing. 2018;5(43). https://doi.org/10.1186/s40643-018-0230-8 Kameshwar AKS, Qin W. Structural and functional properties of pectin and lignin–carbohydrate complexes de-esterases: a review. Bioresources and Bioprocessing. 2018;5(43). https://doi.org/10.1186/s40643-018-0230-8 Satapathy S, Rout JR, Rout JR, Kerry RG, Santi T, Sahoo SL. Biochemical Prospects of Various Microbial Pectinase and Pectin: An Approachable Concept in Pharmaceutical Bioprocessing. Frontiers in Nutrition. 2020;7:117. https://doi.org/10.3389/fnut.2020.00117 Satapathy S, Rout JR, Rout JR, Kerry RG, Santi T, Sahoo SL. Biochemical Prospects of Various Microbial Pectinase and Pectin: An Approachable Concept in Pharmaceutical Bioprocessing. Frontiers in Nutrition. 2020;7:117. https://doi.org/10.3389/fnut.2020.00117 Feng S, Bi J, Laaksonen T, Laurén P, Yi J. Texture of freeze-dried intact and restructured fruits: Formation mechanisms and control technologies. Trends in Food Science and Technology. 2024;143:104267. https://doi.org/10.1016/j.tifs.2023.104267 Feng S, Bi J, Laaksonen T, Laurén P, Yi J. Texture of freeze-dried intact and restructured fruits: Formation mechanisms and control technologies. Trends in Food Science and Technology. 2024;143:104267. https://doi.org/10.1016/j.tifs.2023.104267 Колодязная В. С., Соколов В. Н. Массообменные характеристики при замораживании растительных продуктов в айс-сларри // Холодильная техника. 2004. Т. 93. № 3. С. 5–8. Kolodyaznaya VS, Sokolov VN. Mass transfer characteristics during freezing of vegetable products in ice slurry. Refrigeration Technology. 2004;93(3):5–8. (In Russ.). Дерябина С. С. Разработка технологии замораживания косточковых плодов в жидких хладоносителях: автореф. канд. техн. наук. СПб.; 2007. 16 c. https://elibrary.ru/NHMEIF Deryabina SS. Technology for freezing stone fruits in liquid coolants. Author’s abstract. Ph.D. Tech. Sci. St. Petersburg: St. Petersburg State University of Refrigeration and Food Processing Technologies, 2003. 16 p. (In Russ.). https://elibrary.ru/NHMEIF Peregudova DA, Kolodyaznaya VS, Skuridina DA. Kinetics of pectinaceous substances’ transformation reactions of autumn grades’ apples during storage at low positive temperatures. Journal of International Academy of Refrigeration. 2018;(2):48–54. (In Russ.). https://doi.org/10.17586/1606-4313-2018-17-2-48-54; https://elibrary.ru/XYOYVF Peregudova DA, Kolodyaznaya VS, Skuridina DA. Kinetics of pectinaceous substances’ transformation reactions of autumn grades’ apples during storage at low positive temperatures. Journal of International Academy of Refrigeration. 2018;(2):48–54. (In Russ.). https://doi.org/10.17586/1606-4313-2018-17-2-48-54; https://elibrary.ru/XYOYVF Донченко Л. В., Фирсов, Г. Г. Пектин: основные свойства, производство и применение. Москва: ДеЛи принт, 2007. 276 с. Donchenko LV, Firsov GG. Pectin: basic properties, production, and application. Moscow: DeLi Print, 2007. 276 p. (In Russ.). Muthukumarappan K, Marella C, Sunkesula V. Food freezing technology. In: Kutz M, editor. Food freezing technology Handbook of Farm, Dairy and Food Machinery Engineering. New York: Delmar; 2019. pp. 389–415. https://doi.org/10.1016/B978-0-12-814803-7.00015-4 Muthukumarappan K, Marella C, Sunkesula V. Food freezing technology. In: Kutz M, editor. Food freezing technology Handbook of Farm, Dairy and Food Machinery Engineering. New York: Delmar; 2019. pp. 389–415. https://doi.org/10.1016/B978-0-12-814803-7.00015-4 Dalvi-Isfahan M, Jha PK, Tavakoli J, Daraei-Garmakhany A, Xanthakis E, Le-Bail A. Review on identification, underlying mechanisms and evaluation of freezing damage. Journal of Food Engineering. 2019;255:50–60. https://doi.org/10.1016/j.jfoodeng.2019.03.011 Dalvi-Isfahan M, Jha PK, Tavakoli J, Daraei-Garmakhany A, Xanthakis E, Le-Bail A. Review on identification, underlying mechanisms and evaluation of freezing damage. Journal of Food Engineering. 2019;255:50–60. https://doi.org/10.1016/j.jfoodeng.2019.03.011 Sun L, Zhu Z, Sun D-W. Regulating ice formation for enhancing frozen food quality: Materials, mechanisms and challenges. Trends in Food Science and Technology. 2023; 139:104116. https://doi.org/10.1016/j.tifs.2023.07.013 Sun L, Zhu Z, Sun D-W. Regulating ice formation for enhancing frozen food quality: Materials, mechanisms and challenges. Trends in Food Science and Technology. 2023; 139:104116. https://doi.org/10.1016/j.tifs.2023.07.013 Semenov EV, Nikitin IA, Belozerov GA, Suchkov AN. Calculation of the process of freezing of a moisture-containing substance. Chemical and Petroleum Engineering. 2023;58(9-10):721–731. https://doi.org/10.1007/s10556-023-01154-z; https://elibrary.ru/IEBZJC Semenov EV, Nikitin IA, Belozerov GA, Suchkov AN. Calculation of the process of freezing of a moisture-containing substance. Chemical and Petroleum Engineering. 2023;58(9-10):721–731. https://doi.org/10.1007/s10556-023-01154-z; https://elibrary.ru/IEBZJC Frozen food in a resilient and sustainable food system. [Internet]. [cited 2023 Dec 18]. Available from: https://www.sustainablecooling.org/wp-content/uploads/2023/11/The-Three-Degrees-of-Change_Summary-Report_November-2023.pdf Frozen food in a resilient and sustainable food system. [Internet]. [cited 2023 Dec 18]. Available from: https://www.sustainablecooling.org/wp-content/uploads/2023/11/The-Three-Degrees-of-Change_Summary-Report_November-2023.pdf