Anthocyanins Remain Stable during Commercial Blackcurrant Juice Processing

Abstract: It remains important to establish the stability of anthocyanins throughout commercial processing in order to maintain the bioactivity of the processed food/s. The present study aimed to assess the recovery and formation of anthocyanins and their free phenolic acid degradation products during the commercial processing of blackcurrant juice concentrate. A bench-scale processing model was also established to allow for alteration of predefined parameters to identify where commercial processes could be modified to influence anthocyanin yield. No significant loss in anthocyanins was observed throughout the commercial processing of blackcurrants, from whole berry through milling, to pectin hydrolysis and sodium bisulphite addition (P = 0.7). No significant loss in anthocyanins was observed following the subsequent processing of pressed juice, through pasteurization, decantation, filtration, and concentration (P = 0.9). Similarly, the bench-scale model showed no significant losses in anthocyanin content except during pasteurization (22%± 0.7%, P < 0.001). In the full-factorial Design of Experiment model analysis, only sodium bisulphite concentration had an impact on anthocyanin recovery, which resulted in an increase (23% to 27%; P < 0.001) in final anthocyanin concentration. No phenolic degradation products (free protocatechuic acid or gallic acid derived from cyanidin and delphinin species, respectively) were identified in any processed sample when compared to authentic analytical standards, analyzed by ultra-performance liquid chromatography DAD. Practical Application: This article provides crucial data directly applicable to commercial juice processing, such as improving anthocyanin yield and practical considerations for anthocyanin stability and degradation. This aspect is particularly pertinent considering the current commercial interest in anthocyanin-derived phenolic acids and their health-related benefits. Further research and development targets in the area of commercial juice product development are identified

Possibilities for Providing Healthy Nutrition for Developing Children in Primary Schools in Latvia

The resources for optimal growth are biologically valuable substances that ensure life, and their consumption needs to be balanced and moderate with an adequate eating plan. Survey showed that 84% of respondents chose food products with low nutritional value and high energy value. The general aim of the research was to evaluate the eating habits of primary school pupils and to compare the tendencies in city and regional schools. Catering services are very different schools of Latvia in terms of both mealtimes and prices. Basic criteria were elaborated for estimation of catering quality for children in schools. It was found that 36% of school children in out-of-school conditions regularly consumed snacks with simple carbohydrates on a daily basis. For better utilisation of food, fresh unprocessed fruits and berries with high mineral and vitamin content have great significance. Pectin found in black currants is used as a natural gelling agent. Structured fruit puree was found to have the most important physical-chemical and sensory parameters. Recommendations to improve healthy eating habits of school children were developed