Open AccessThe effect of freezing currant berries on their chemical composition and the content of heavy metals
Author(s) -
О. А. Новикова,
O. V. Smolenkova,
M G Asadova
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/677/2/022095
Subject(s) - ascorbic acid , titratable acid , berry , chemistry , food science , ribes , cadmium , manganese , composition (language) , raw material , zinc , chemical composition , botany , organic chemistry , biology , linguistics , philosophy
Blackcurrant is the most attractive source of ascorbic acid compared to other berries and fruits. The seasonality of berry production makes think about ways to preserve them. One of the most environmentally friendly ways is to freeze berries. However, in terms of biochemical value, frozen berries differ from fresh ones. After defrosting, a decrease in the content of ascorbic acid, soluble solids and titratable acids is observed in the berries. Analysis of currant berries during the harvest period for the content of heavy metals makes it possible to evaluate the quality of the finished product, used fresh and as raw material for further processing. Preservation of currant berries by freezing led to a change in the content of heavy metals: an increase in manganese, copper, iron and a decrease in nickel, zinc, cadmium, cobalt.