| Issue |
BIO Web Conf.
Volume 48, 2022
The 2nd International Conference “Sport and Healthy Lifestyle Culture in the XXI Century” (SPORT LIFE XXI)
|
|
|---|---|---|
| Article Number | 02002 | |
| Number of page(s) | 9 | |
| Section | Actual Issues of Healthy Food Production from Vegetable Raw Materials | |
| DOI | https://doi.org/10.1051/bioconf/20224802002 | |
| Published online | 29 June 2022 | |
The use of orange peel in the technology of drinks fermentation
1
Peter the Great St. Petersburg Polytechnic University (SPbPU), 29 Politekhnicheskaya str., St. Petersburg, 195251, Russia
2
Faculty of Biotechnologies (BioTech), ITMO University, 49 Kronverksky Ave., Saint Petersburg, 197101, Russia
3
Laboratory of Cancer Chemoprevention and Oncopharmacology, N.N. Petrov National Medical Research Center of Oncology, St. Petersburg, Russia
* Corresponding author: obivanchenko@yandex.ru
Nutrition is one of the most important factors determining human health. Enrichment of food products with minerals, antioxidant compounds, and vitamins are relevant today. In this work, dry orange peel was used to enrich a fermented drink based on kvass wort with phenolic compounds and vitamin C. The following indicators were determined: the content of vitamin C, the amount of phenolic compounds and anthocyanins, the antioxidant activity of orange peel dried to a moisture content of 18%. The drink fermentation lasted 12 hours at 30 °C. Secondary fermentation was carried out for 48 hours. At this stage, orange peel was added in the amount of 10 g/l. During the experiment, the concentration of dry matter content, the acidity of the medium, and the content of ethyl alcohol were measured. Organoleptic indicators were determined during the tasting of the finished product. In the finished drink, the content of ethyl alcohol was 0.98%. It was found that the finished drink with peel contains 4 times more phenolic compounds and 1.5 times more vitamin C.
© The Authors, published by EDP Sciences, 2022
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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