Influence of storage duration on the chemical composition and antioxidant activity of confectionery cream with the addition of fruit and berry juices
Dynamics of the content of antioxidants and indicators of antioxidant activity in confectionery cream made according to TU 9134-003-45031498-04, without additives and with the addition of concentrated juices of cherries, black currants, mountain ash, blueberries when stored for 1 and 120 hours at a temperature of (4 ± 2)°C is considered. It was found that when storing confectionery cream without additives and with the addition of fruit and berry juices for 120 hours, a decrease in the content of phenolic substances, flavonoids and indicators of antioxidant activity determined in three systems, complete destruction of anthocyanins (except for the sample with the addition of blueberry juice) occurs. A more dramatic decrease in these indicators was observed in cream samples with the addition of fruit and berry juices compared to the control sample of cream without additives. However even after 120 hours of storage, the content of phenolic substances and flavonoids and indicators of antioxidant activity in the cream samples with the addition of fruit and berry juices were higher than in the freshly prepared cream without additives stored for 1 hour. After storage for 120 hours, the cream sample with the addition of blueberry juice had the highest content of phenolic substances and flavonoids - 294 mg of gallic acid/100 g of raw materials and 276 mg of catechin/100 g of raw materials respectively, the lowest - with the addition of cherry juice - 168 mg of gallic acid/100 g of raw materials and 180 mg of catechin/100 g of raw materials respectively; cream samples with the addition of rowan and blueberry juice retained the highest antioxidant activity in the linoleic acid system - 12,5 and 11,7% respectively.