Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 100435 10.21603/2074-9414-2025-2-2575 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Effect of Production Process and Raw Material Quality on Carotenoid Content in Pumpkin Pulp and Its Optical Properties Оптические характеристики и индивидуальные каротиноиды пюре из мякоти тыквы в зависимости от сорта сырья и способа получения https://orcid.org/0000-0002-3982-9700 Рожнов Евгений Дмитриевич Rozhnov Evgeny D. red@bti.secna.ru https://orcid.org/0000-0002-9146-6951 Школьникова Марина Николаевна Shkolnikova Marina N. https://orcid.org/0000-0002-2009-8856 Аббазова Венера Нагимовна Abbazova Venera N. Уральский государственный экономический университет Екатеринбург Россия Ural State University of Economics Yekaterinburg Russian Federation Уральский государственный экономический университет Екатеринбург Россия Ural State University of Economics Yekaterinburg Russian Federation Уральский государственный экономический университет Екатеринбург Россия Ural State University of Economics Yekaterinburg Russian Federation 23 06 2025 23 06 2025 55 2 315 330 26 07 2024 01 04 2025 https://fptt.ru/en/issues/23587/23626/

Тыква (Cucurbita) – бахчевая, кормовая и масличная культура, богата полезными макро- и микронутриентами, благодаря чему обладает антибактериальными, противопаразитарными, антиоксидантными и прооксидантными, противораковыми, противодиабетическими, обезболивающими и противовоспалительные свойствами. Для сохранения и стабилизации качественных характеристик тыквы, как и других свежих овощей, используются различные методы консервации. Цель данной работы заключалась в исследовании изменений оптических характеристик и содержания индивидуальных каротиноидов в пюре из мякоти тыквы в зависимости от сорта сырья и способа его получения. Объектами исследования послужили свежие плоды тыквы шести среднеспелых сортов – Россиянка, Улыбка, Кустовая оранжевая, Грибовская зимняя, Зимняя сладкая и Алтайская 47. В исследовании использованы колориметрические (для определения цвета и цветовых различий), хроматографические (для анализа индивидуальных каротиноидов) и статистические (для обработки результатов) методы. Для получения образцов сухого пюре применены традиционный способ высушивания и ферментолиз препаратами Амилоризин и Протозим. Установлено, что сорт тыквы оказывал влияние на показатели светлоты, цветовую координату b* и индекс потемнения, содержание лютеина и транс-β-каротина в пюре; технология получения – на показатели цветовой координаты а*, цветовое различие, насыщенность и угол оттенка тона, содержание виолоксантина, α- и цис-β-каротина. Образцы пюре из тыквы, полученные путем ферментолиза, характеризовались лучшими значениями показателей светлоты, меньшими изменениями цветовых координат а* и b* и насыщенности цвета, большим содержанием виолоксантина, лютеина, α-каротина, транс-β-каротина, меньшим – цис-β-каротина, по сравнению с образцами, высушенными традиционным способом. Определены лучшие сорта тыквы для получения пюре: по оптическим характеристикам – Россиянка, Улыбка и Кустовая оранжевая; по содержанию индивидуальных каротиноидов – Улыбка, Грибовская зимняя, Россиянка, Зимняя сладкая и Алтайская 47. Значимые прямые тесные корреляционные зависимости установлены между содержанием транс-β-каротина в пюре из тыквы и изменениями светлоты / цветовых координат а*, виолоксантина и изменениями цветовых координат а* и b*, α-каротина и изменениями цветовых координат а*, обратные тесные корреляционные зависимости – между содержанием цис-β-каротина и изменениями светлоты / цветовых координат а* / b*. Представленные в работе результаты имеют практическую значимость для предприятий, занимающихся переработкой тыквы, поскольку их применение позволит организовать производство тыквенного пюре высокого качества со стабильными оптическими характеристиками.

Pumpkin (Cucurbita) is a melon, fodder, and oilseed crop. It is rich in macro- and micronutrients that give it its antibacterial, antiparasitic, antioxidant, prooxidant, anticancer, antidiabetic, analgesic, and anti-inflammatory properties. Various storage and preservation methods make it possible to preserve and stabilize the initial quality of pumpkin. This article describes the changes in the optical properties and carotenoid content in pumpkin pulp depending on the cultivar and the production method. The research featured fresh pumpkins of six mid-season varieties, i.e., Rossiyanka, Ulybka, Kustovaya Oranzhevaya, Gribovskaya Zimnaya, Zimnaya Sladkaya, and Altaiskaya 47. The colorimetric methods made it possible to determine the color differences during storage while the carotenoid content was analyzed by chromatography. The data obtained underwent statistical processing. The dry puree samples were obtained by conventional drying and enzymolysis with Amilorizin and Protozyme. The pumpkin variety affected the lightness indices, the b* color coordinate, and the browning index, as well as the content of lutein and trans-β-carotene in the puree. The production method affected the a* color coordinate, the color difference, the saturation, and the hue angle, as well as the content of violaxanthin, α-carotene, and cis-β-carotene. Compared with the conventional drying, the enzymolysis samples demonstrated better lightness indices, smaller a*, b*, and saturation changes, a higher content of violaxanthin, lutein, α-carotene, trans-β-carotene, and a lower content of cis-β-carotene. The best optical properties belonged to the cultivars of Rossiyanka, Ulybka, and Kustovaya Oranzhevaya. The optimal carotenoid content belonged to Ulybka, Gribovskaya Zimnyaya, Rossiyanka, Zimnyaya Sladkaya, and Altaiskaya 47. Some significant direct correlations were registered between the content of trans-β-carotene and the a* changes; violaxanthin correlated with a* and b*; α-carotene correlated with a*. An inverse correlation occurred between the content of cis-β-carotene and the changes in a* and b*. The results may help pumpkin farms to improve the production of high-quality pumpkin puree with stable optical properties.

 Пюре овощное тыква консервация ферментолиз оптические характеристики индивидуальные каротиноиды цис-транс-изомеризация Vegetable pulp pumpkin preservation enzymolysis optical properties individual carotenoids cis-trans-isomerization

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