Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 65608 10.21603/2074-9414-2023-2-2430 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Effect of Elevated Storage Temperatures on the Physicochemical and Sensory Properties of Apple Puree Изменение физико-химических и органолептических характеристик яблочного пюре при повышенных температурах хранения https://orcid.org/0000-0002-5982-3162 Сергеев Андрей Иванович Sergeev Andrey I. nismpa@mail.ru https://orcid.org/0000-0003-4615-6185 Калинина Ирина Георгиевна Kalinina Irina G. https://orcid.org/0000-0002-9825-947X Шилкина Наталия Георгиевна Shilkina Natalia G. https://orcid.org/0000-0002-7781-3662 Барашкова Ирина Ивановна Barashkova Irina I. https://orcid.org/0000-0001-9226-3032 Градова Маргарита Алексеевна Gradova Margaret A. https://orcid.org/0000-0001-8040-7844 Мотякин Михаил Викторович Motyakin Mikhail V. https://orcid.org/0000-0002-4647-6296 Иванов Виктор Борисович Ivanov Victor B. Федеральный исследовательский центр химической физики им. Н. Н. Семенова Российской академии наук Москва Россия N.N. Semenov Federal Research Center for Chemical Physics, Russian Academy of Sciences Moscow Russian Federation Федеральный исследовательский центр химической физики им. Н. Н. Семенова Российской академии наук Москва Россия N.N. Semenov Federal Research Center for Chemical Physics, Russian Academy of Sciences Moscow Russian Federation Федеральный исследовательский центр химической физики им. Н. Н. Семенова Российской академии наук Москва Россия N.N. Semenov Federal Research Center for Chemical Physics, Russian Academy of Sciences Moscow Russian Federation Федеральный исследовательский центр химической физики им. Н. Н. Семенова Российской академии наук Москва Россия N.N. Semenov Federal Research Center for Chemical Physics, Russian Academy of Sciences Moscow Russian Federation Федеральный исследовательский центр химической физики им. Н. Н. Семенова Российской академии наук Москва Россия N.N. Semenov Federal Research Center for Chemical Physics, Russian Academy of Sciences Moscow Russian Federation Федеральный исследовательский центр химической физики им. Н. Н. Семенова Российской академии наук Москва Россия N.N. Semenov Federal Research Center for Chemical Physics, Russian Academy of Sciences Moscow Russian Federation Федеральный исследовательский центр химической физики им. Н. Н. Семенова Российской академии наук Москва Россия N.N. Semenov Federal Research Center for Chemical Physics, Russian Academy of Sciences Moscow Russian Federation 23 06 2023 23 06 2023 53 2 259 271 15 11 2022 10 01 2023 https://fptt.ru/en/issues/21711/21722/

Изменение качества пищевых продуктов в процессе хранения обусловлено не только многофакторным воздействием окружающей среды, но и сложным составом продуктов. Разработка методов контроля этих изменений является важной задачей. Цель работы – изучить изменение физико-химических характеристик яблочного пюре при хранении при повышенных температурах (40–60 °С), определить масштабы этих изменений, выявить наиболее значимые изменяющиеся параметры и сравнить их с изменением органолептических свойств пюре. Объектом исследования служило гомогенизированное пюре из яблок в упаковке из комбинированного материала. Термическую обработку проводили при 40, 50 и 60 °С. Определение цветометрических характеристик осуществляли в режиме: 45°/0°, источник света D65. Исследования времени протонной релаксации и измерение коэффициента диффузии воды (метод импульсного градиента) проводили на частоте 20 МГц. Анализ молекулярной динамики выполнен методом электронного парамагнитного резонанса спиновых зондов. При изучении содержания некристаллизирующейся воды методом дифференциальной сканирующей калориметрии охлаждение образцов осуществляли до –70 °С. Установлено, что изменение цветового различия яблочного пюре при хранении происходит с постоянной скоростью в соответствии с кинетическим уравнением реакции нулевого порядка и энергией активации 92 кДж/моль. Выявлена корреляция изменений цвета, параметров протонной релаксации и органолептических характеристик при выдерживании образцов при 50 и 60 °С. Характер и масштабы изменения времени магнитной релаксации, коэффициента диффузии воды и содержания некристаллизующейся воды, а также результаты оптической микроскопии свидетельствуют о том, что основные изменения физической структуры пюре при термической обработке обусловлены агрегацией фрагментов клеток яблока. Длительное выдерживание яблочного пюре при температурах 40–60 °С приводит к изменениям цвета, релаксационных характеристик протонов воды и количества некристаллизующейся при –70 °С воды, а также размеров агрегатов фрагментов клеток яблока. Соответствие значений энергий активации, определяемых методами цветометрии и протонной релаксации, указывают на общность процессов, ответственных за образование окрашенных структур и изменение состояния воды при термообработке пюре. Полученные результаты свидетельствуют о возможности и целесообразности использования данных физико-химических характеристик для количественной оценки изменения свойств яблочного пюре при термическом воздействии.

Food products change their quality during storage not only under the external impact, but also because they are complex in composition. As a result, food scientists look for new methods to control these internal changes. The research objective was to describe the changes in the physicochemical properties of apple puree during storage at elevated temperatures (40–60°C) and link them with the changes in the sensory profile. The study featured homogenized apple puree packaged in composite material and heated up to 40, 50, and 60°C. The colorimetric studies were conducted at 45°/0°, light source D65. The proton relaxation time and the water diffusion coefficient (impulse gradient method) were studied at a frequency of 20 MHz. The analysis of molecular dynamics involved the method of electron paramagnetic resonance of spin probes. The samples were cooled down to –70°C to measure the content of non-crystallizing water by the method of differential scanning calorimetry. The color change rate was constant and followed the zero-order kinetic reaction equation with an activation energy of 92 kJ/mol. The changes in color, proton relaxation, and sensory properties correlated when the samples were stored at 50 and 60°C. The analysis of the magnetic relaxation time, the diffusion coefficient of water, and the content of non-crystallizing water indicated that the main changes in the physical structure of the puree during heat treatment occurred as a result of the aggregation of apple cell fragments. These findings were confirmed by the optical microscopy. A prolonged exposure to 40–60°C affected the color, the relaxation of water protons, and the size of aggregates of apple cell fragments. It also affected the amount of water that did not crystallize at –70°C. The correspondence between the values of the activation energies was determined by the methods of colorimetry and proton relaxation. Therefore, the coloration and the water changes depended on the same processes. These physical and chemical properties can be used for quantitative assessment of apple puree under thermal treatment.

 Пищевые продукты хранение качество цветометрия протонная релаксация диффузометрия дифференциальная сканирующая калориметрия электронный парамагнитный резонанс Food products storage quality colorimetry proton relaxation diffusometry differential scanning calorimetry electron paramagnetic resonance Работа выполнена в рамках программы фундаментальных научных исследований РФ. The research was part of the program of Fundamental Scientific Research of the Russian Federation.

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