Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XIX
Written by Maria VARSTA (Pop), Mona Elena POPA
Berries are forest fruit characterized by rich content on active - biologically compounds (phyto-hormones, plant pigments - carotenoids, flavonoids and indole quinone pigments etc., metabolic products - derivatives of carbohydrates, lipids, proteins, glycosides, lignin, tannins, essential oils, resins, balsams, alkaloids, antibiotics and other fitoncide substances). This article aims to present the results of several studies regarding the determination of the influence of processing on active - biologically substances of eco-berries. In preparing this article, a review of the state of the art literature has been done and based on it a synthesis of the research results obtained by specialists will be presented. In general, the transformation of fresh berries in food products (juice, natural syrups etc.) is done through a specific technology which consists of the concentration of active - biologically substances from fruit and removing a significant amount of water. Active - biologically substances existing in raw fruit, consisting of vitamins, minerals, enzymes, hormones etc. remain in a big proportion in juices, after cold processing. Absence of thermal processing of fruit protects many nutrients and catalytic compounds which should be finding also in final juices. Berries processed at 1000C, for up to 20 minutes, retains important amount of active - biological compounds, then their bioactivity decreased significantly with the time. Berry juices with pulp contain important components of the raw fruit and maintain good flavour and aroma of raw material.
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active - biologically compounds
