Impact of Production Methods and Storage Time on the Bioactive Compounds and Antioxidant Activity of Confitures Made from Blue Honeysuckle Berry (<i>Lonicera caerulea</i> L.)
The blue honeysuckle berry is a fruit known as a rich source of many bioactive substances with proven health-promoting effects. Due to its sour taste with a noticeable hint of bitterness, fruits of this plant are rarely consumed and the consumer prefers the processed form. The purpose of this study...
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MDPI AG
2023-12-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/13/24/12999 |
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| author | Stanisław Kalisz Natalia Polak Grażyna Cacak-Pietrzak Andrzej Cendrowski Bartosz Kruszewski |
| author_facet | Stanisław Kalisz Natalia Polak Grażyna Cacak-Pietrzak Andrzej Cendrowski Bartosz Kruszewski |
| author_sort | Stanisław Kalisz |
| collection | DOAJ |
| description | The blue honeysuckle berry is a fruit known as a rich source of many bioactive substances with proven health-promoting effects. Due to its sour taste with a noticeable hint of bitterness, fruits of this plant are rarely consumed and the consumer prefers the processed form. The purpose of this study was to evaluate the effect of the cooking method on the biological quality of honeysuckle berry confiture. The selected recipe was used to make confiture in a vacuum evaporator using lowered pressure and in a thermomix vessel under atmospheric pressure. Then, the content of the chosen compounds and antioxidant activity of the two types of confitures were compared. The confitures were analyzed right after production and through 180 days of refrigerated storage. The pH, TA and TSS parameters remained unchanged regardless of the production process and storage time. Ascorbic acid, polyphenol and anthocyanin concentrations were greater in the confiture from vacuum cooking. Also, the same confiture showed a lower rate of degradation of bioactive substances during storage. The antioxidant activity of the two types of confiture was significantly different shortly after production, but equal at the end of 180-day storage. HMF content was four times higher in confitures cooked under atmospheric pressure than under vacuum. The confiture made from the honeysuckle berry was very rich in bioactive compounds, especially polyphenols. Vacuum cooking proved to be the best method for confiture production as a result of lower temperatures used and less aeration of the mass. |
| first_indexed | 2024-03-08T21:02:55Z |
| format | Article |
| id | doaj.art-c3c8fd5f577b4f8d95b76c8af45271e3 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-08T21:02:55Z |
| publishDate | 2023-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-c3c8fd5f577b4f8d95b76c8af45271e32023-12-22T13:50:05ZengMDPI AGApplied Sciences2076-34172023-12-0113241299910.3390/app132412999Impact of Production Methods and Storage Time on the Bioactive Compounds and Antioxidant Activity of Confitures Made from Blue Honeysuckle Berry (<i>Lonicera caerulea</i> L.)Stanisław Kalisz0Natalia Polak1Grażyna Cacak-Pietrzak2Andrzej Cendrowski3Bartosz Kruszewski4Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-776 Warsaw, PolandDepartment of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-776 Warsaw, PolandDepartment of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-776 Warsaw, PolandDepartment of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-776 Warsaw, PolandDepartment of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-776 Warsaw, PolandThe blue honeysuckle berry is a fruit known as a rich source of many bioactive substances with proven health-promoting effects. Due to its sour taste with a noticeable hint of bitterness, fruits of this plant are rarely consumed and the consumer prefers the processed form. The purpose of this study was to evaluate the effect of the cooking method on the biological quality of honeysuckle berry confiture. The selected recipe was used to make confiture in a vacuum evaporator using lowered pressure and in a thermomix vessel under atmospheric pressure. Then, the content of the chosen compounds and antioxidant activity of the two types of confitures were compared. The confitures were analyzed right after production and through 180 days of refrigerated storage. The pH, TA and TSS parameters remained unchanged regardless of the production process and storage time. Ascorbic acid, polyphenol and anthocyanin concentrations were greater in the confiture from vacuum cooking. Also, the same confiture showed a lower rate of degradation of bioactive substances during storage. The antioxidant activity of the two types of confiture was significantly different shortly after production, but equal at the end of 180-day storage. HMF content was four times higher in confitures cooked under atmospheric pressure than under vacuum. The confiture made from the honeysuckle berry was very rich in bioactive compounds, especially polyphenols. Vacuum cooking proved to be the best method for confiture production as a result of lower temperatures used and less aeration of the mass.https://www.mdpi.com/2076-3417/13/24/12999fruit preserves qualityvacuum cookingsingle-phase methodascorbic acidanthocyaninstotal polyphenols content |
| spellingShingle | Stanisław Kalisz Natalia Polak Grażyna Cacak-Pietrzak Andrzej Cendrowski Bartosz Kruszewski Impact of Production Methods and Storage Time on the Bioactive Compounds and Antioxidant Activity of Confitures Made from Blue Honeysuckle Berry (<i>Lonicera caerulea</i> L.) Applied Sciences fruit preserves quality vacuum cooking single-phase method ascorbic acid anthocyanins total polyphenols content |
| title | Impact of Production Methods and Storage Time on the Bioactive Compounds and Antioxidant Activity of Confitures Made from Blue Honeysuckle Berry (<i>Lonicera caerulea</i> L.) |
| title_full | Impact of Production Methods and Storage Time on the Bioactive Compounds and Antioxidant Activity of Confitures Made from Blue Honeysuckle Berry (<i>Lonicera caerulea</i> L.) |
| title_fullStr | Impact of Production Methods and Storage Time on the Bioactive Compounds and Antioxidant Activity of Confitures Made from Blue Honeysuckle Berry (<i>Lonicera caerulea</i> L.) |
| title_full_unstemmed | Impact of Production Methods and Storage Time on the Bioactive Compounds and Antioxidant Activity of Confitures Made from Blue Honeysuckle Berry (<i>Lonicera caerulea</i> L.) |
| title_short | Impact of Production Methods and Storage Time on the Bioactive Compounds and Antioxidant Activity of Confitures Made from Blue Honeysuckle Berry (<i>Lonicera caerulea</i> L.) |
| title_sort | impact of production methods and storage time on the bioactive compounds and antioxidant activity of confitures made from blue honeysuckle berry i lonicera caerulea i l |
| topic | fruit preserves quality vacuum cooking single-phase method ascorbic acid anthocyanins total polyphenols content |
| url | https://www.mdpi.com/2076-3417/13/24/12999 |
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