RU2484671C1 - Common blueberry syrup - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to production of a biologically active food additive in the form of syrup. Common blueberry syrup contains evaporated blueberry juice - 10.0%, sorbitol - 57.3%, purified water - 32.2% and citric acid - 0.5%.

EFFECT: invention allows to manufacture a syrup stable during storage and having increased anthocyans sum content.

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Description

The invention relates to the food industry, in particular to the production of biologically active food additives in the form of a syrup with the addition of pre-evaporated juice of common blueberries.

The developed product has antioxidant, anti-inflammatory. capillary-strengthening activity, the ability to accelerate the regeneration of rhodopsin and is intended to prevent a decrease in visual acuity, to prevent the development and progression of a number of ophthalmic diseases, such as myopia, age-related macular degeneration, etc., including in diabetic patients.

In the modern world, in many respects due to the massive spread of information technologies, the load on the visual apparatus is increasing and in this connection the need for effective and safe means to relieve visual fatigue and prevent visual acuity is increasing. Such activity is possessed by funds based on the fruits of blueberries Vaccinium myrtillus L. due to the anthocyanins contained in them [1, 2, 3, 4, 5]. We have developed a syrup, since anthocyanins are dissolved and are in molecular form in syrups, and therefore their bioavailability when taken orally is higher than from tablets with biological activity.

For the prototype of the invention, we took syrup from the fruits of common blueberries [6, 7], however, in this example, air-dried fruits of common blueberries are used as feedstock, which, from our point of view, is impractical due to significant losses of active substances in the process drying, which is confirmed by quantitative data on the content of anthocyanins in terms of absolutely dry raw materials and electronic spectra. Figure 1 shows that in the spectrum of extraction of blueberries from air-dried fruits — curve 2 — the ratios of optical densities in the UV region and in the visible region of the spectrum change in favor of a short-wave maximum in comparison with a solution of an individual anthocyanidin — cyanidin-3-glucoside — curve 3. The electronic spectrum of extraction from fresh raw materials — curve 1 — for this indicator corresponds to a solution of cyanidin-3-glucoside. It should also be noted that in the prototype, sodium benzoate is used as a stabilizer, which creates an alkaline reaction in an environment in which anthocyanins are unstable. In addition, the proposed technology for producing syrup is characterized by complexity and multi-stage, includes multi-stage extraction in a battery of 4 diffusers, evaporation of the extract and its dissolution in a taste syrup based on sucrose or fructose.

The aim of the invention is the development of syrup with a higher content of anthocyanins in comparison with the prototype and more stable during storage.

This goal is achieved by the fact that the components used pre-evaporated juice of fresh blueberries and other excipients - sorbitol, citric acid - with the following ratios of components,%:

stripped blueberry juice 10.0 sorbitol 57.3 purified water 32,2 citric acid 0.5

The essence of the proposed method is to create a biologically active food product from one stripped off blueberry juice, different in comparison with the prototype composition, providing a higher content of the sum of anthocyanins in the finished product and providing greater storage stability.

The content of anthocyanins in the juice and samples of syrups was quantitatively determined by direct spectrophotometry using the specific absorption coefficient of cyanidin-3-glucoside, which we previously isolated from ordinary blueberries by the chromatographic method.

As the basis of the syrup, we used sorbitol. When determining the amount of added condensed juice to the syrup, we proceeded from the content of anthocyanins in the juice and the recommended daily intake of anthocyanins [5]. According to calculations, the optimal concentration of juice in the syrup was 10% of the total mass of the finished product; method of application: one teaspoon 3-4 times a day. A series of samples were prepared with and without citric acid. Citric acid was used as a stabilizer due to the fact that when diluted with juice, the carbohydrate concentration falls below the minimum value necessary to create an osmotic pressure that provides a bacteriostatic effect. Citric acid also creates an acidic reaction necessary for the stability of anthocyanins.

The use of sorbitol instead of sucrose in the syrup will expand the scope of the biologically active food product and use it also in diabetes mellitus to prevent the development of diabetic retinopathy [10].

The inventive biologically active food product is implemented by the following examples.

Example 1. As a feedstock, fresh or freshly frozen fruits of common blueberries can be used. When using freshly frozen fruits, they are previously thawed at room temperature. Juice is obtained from the fruits by pressing. The juice yield is 80-85% of the initial fruit mass. The pulp obtained after squeezing the fruits is dried at 40 ± 1 ° C in a vacuum drying oven. The mass of pulp is 4-6% of the initial weight of the fruit. 95% ethyl alcohol is added to squeezed juice at the rate of 25 parts of alcohol per 75 parts of juice, so that its content in the final mixture is at least 20% to stabilize and purify the juice from related substances that do not have pharmacological activity of interest, and settle at a temperature of not more than 8 ° C for 3 days, followed by filtration through a vacuum filter.

The juice is evaporated at a temperature of 50-55 ° C under vacuum at a residual pressure of not more than 5 kPa to a residual moisture content of 20-23%.

In parallel, sorbitol-based syrup is prepared according to the standard technology for sugar syrup - 64% by weight [8, 9]. The flavoring agent is moistened with a small amount of water, the remaining water is added and dissolved by heating. After preparing the taste syrup, it is cooled to room temperature and brought to its original mass, filtered if necessary, and the quality is evaluated according to the refractive index and density. In chilled syrup, one stripped off the juice in the amount of 10% of the total weight of the finished product. The average amount of anthocyanins in the finished product is 0.42%.

Example 2. In the implemented example, the stages of the technological process for producing syrup based on blueberries are carried out in accordance with example 1, but with the addition of a stabilizer. To the resulting syrup add citric acid - 0.56% by weight of the taste syrup; 0.5% by weight of the finished product. After cooling to room temperature, one stripped off juice is dissolved in the resulting syrup in an amount of 10% by weight of the finished product. The content of active substances is 0.44%.

The technological scheme for the production of syrup is presented in Figure 2.

Example 3. In the implemented example, the stages of the technological process for producing syrup based on blueberries are carried out in accordance with example 2, but without preliminary purification of the juice using 95% ethanol, followed by settling and filtering.

The juice obtained by pressing after filtration was immediately evaporated at a temperature of 50-60 ° C under vacuum to a residual moisture content of not more than 25%. To the resulting syrup add citric acid - 0.56% by weight of the taste syrup; 0.5% by weight of the finished product. After cooling to room temperature, one stripped off juice is dissolved in the resulting syrup in an amount of 10% by weight of the finished product. The content of active substances is 0.45%.

The resulting syrups are viscous liquids of dark red color, for which the characteristics are studied in a comparative aspect.

Samples were stored in natural storage for 6 months. Anthocyanins were quantified periodically to assess the effect of citric acid on product stability.

From the results obtained, shown in Figure 3, it can be concluded that the addition of citric acid, which creates an acidic reaction of the medium, contributes to the preservation of anthocyanins and reduces the rate of their destruction compared to the unstabilized series. The juice pre-treatment method has a negligible effect on the quality of the finished product.

A comparative characteristic of the proposed method and the prototype method indicates that the claimed methods allow to obtain a product with a higher content of active substances - about 0.4% in the proposed method and 0.23-0.25% in the prototype method, in the claimed method is less cumbersome production scheme.

Thus, the use of the inventive biologically active food product provides the following advantages:

1. The inventive composition of a biologically active food supplement based on juice from blueberries is approximately 1.5 times greater than the content of anthocyanins in terms of the content of active ingredients, the composition taken as a prototype of the invention has a more simplified production scheme.

2. The use of citric acid as a preservative in contrast to sodium benzoate in the prototype method creates an acidic environment, thereby ensuring the stability of anthocyanins during storage,

3. The use of fresh blueberries as a raw material and minimization of the thermal effect during processing of raw materials make it possible to preserve the complex of biologically active substances of the fruits in their native state.

INFORMATION SOURCES

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2. Kurkin V.A. Fundamentals of herbal medicine: A manual for students of pharmaceutical universities. - Samara: Etching LLC, GOU VPO SamGMU of Roszdrav, 2009. - 963 p.

3. Slueva E.K. A tool with a restorative, tonic and regenerative effect // Pat. RF 2196594, A61K 35/78, 9/00. - Publ. January 20, 2003 - Bull. Number 4.

4. The state register of medicines. Official publication as of April 1, 2009: in 2 volumes - T.1. - M .: Publishing house "Medical Council", 2009. - 1359 p.

5. Recommended levels of intake of food and biologically active substances. Guidelines. MP 2.3.1.1915-04 "(approved by Rospotrebnadzor July 2, 2004).

6. Molchanov MV Development of the technology of extracts and syrup from the fruits of common blueberries: abstract. dis. Cand. farm. Sciences: 15.00.01 / Molchanov Maksim Vasilevich. - Pyatigorsk, 2008 .-- 24 p.

7. Molchanov M.V. Studying the possibility of producing syrups based on aqueous extracts from blueberries / M.V. Molchanov, V.I. Pogorelov // Technology of medicines and dietary supplements: searches and solutions. - Iss. 59. - Pyatigorsk, 2004 .-- S.128-130.

8. Technology of dosage forms / Ed. L.A. Ivanova. - T. 2, M.: Medicine, 1991 .-- 544 p.

9. Chueshov V.I. Industrial Drug Technology: A Textbook for University Students. In 2 volumes - T. 2 / V.I. Chueshov, M.Yu. Chernov, L.M. Khokhlova et al. - Kharkov: NFAA MTK - Book, 1999. - 704 p.

10. Kowalczyk, E., Krzesiñski P., Kura M., Szmigiel B., Blaszczyk J. Anthocyanins in medicine. - Pol. J. Pharmacol. - 2003. - Vol. 55. - P. 699-702.

Claims (1)

Syrup from common blueberries, characterized in that the components used are pre-evaporated juice of fresh blueberries and other excipients - sorbitol, citric acid, purified water - in the following ratio of components,%:
Stewed Blueberry Juice 10.0 Sorbitol 57.3 Purified water 32,2 Citric Acid 0.5

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