Polyvinyl Polypyrrolidones Use for Stabilizing Phenol Compounds in the Sea Buckthorn Juices Production
Evgeny D. Rozhnov, Alexey O. Kazarskikh, Marina N. Shkolnikova
The article discloses the specific use of polyvinylpolypyrrolidone (PVPP) in the sea buckthorn juices production. The authors obtained data on the PVPP use possibility for selective polyphenols sorption with low molecular weight leading to the oxidation tones appearance and non-enzymatic absorption in the sea buckthorn juices production. The research relevance is to develop a technological solution that allows preserving the attractive appearance of sea buckthorn juices and ensuring long-term products storage. The research objects were commercially available PVPP, especially Kollidon CL-M, Plasdone C-15 and Polyclar V. The researchers determined organoleptic parameters by standard methods, mass concentration of total phenolic substances by the Folin–Ciocalteu method, and procyanidins by the BATE-Smith method; determined optical and chromatic characteristics of the studied sea buckthorn juices samples before and after treatment with PVPP preparations in accordance with the current OIV guidelines. Obtained results allowed to develop recommendations for the PVPP use, particularly Polyclar V, in the production of juice products based on sea buckthorn. The research states that this drug in dosages of 0.5-0.7 g / dm3 can effectively correct the organoleptic beverages characteristics, in particular eliminate brown tones in the color, as well as improve the taste and aroma characteristics of sea buckthorn juices.
sea buckthorn; polyvinylpolypyrrolidone; phenolic substances; procyanidins; black discoloration; stabilization
For citation: Evgeny D. Rozhnov, Alexey O. Kazarskikh, Marina N. Shkolnikova. Polyvinyl Polypyrrolidones Use for Stabilizing Phenol Compounds in the Sea Buckthorn Juices Production. Индустрия питания|Food Industry. 2020. Vol. 5, No. 2. Pp. 37–43 DOI: 10.29141/2500-1922-2020-5-2-5