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PRODUCTION OF DIETARY SUPPLEMENT BASED ON HONEY AND BILBERRY POMACE
Šavikin, Katarina
Ćujić Nikolić, Nada
Zdunić, Gordana
Živković, Jelena
Pljevljakušić, Dejan
Bigović, Dubravka
The aim of the study was to obtain a high-quality dietary supplement based on honey and bilberry pomace obtained after juice pressing. Formulation included optimization of the lyophilization process of bilberry pomace by varying the length of freezing, pressure, duration of lyophilization; chemical characterization in order to select sample that contains the highest amount of anthocyanins; selection of the type of honey and percent of bilberry through different trial formulations in order to achieve the best sensory and technological properties as well as the stability of the product. Freezing for 24h at -85°C; main drying at -50°C, p=0.04 mbar and final drying: -75°C, p=0.0012 mbar was chosen as optimal. Optimal bilberry sample was dark purple, homogeneous powder with 2.31% total anthocyanins and 42.28 mg GAE/g total phenolics. According to HPLC, the most abundant anthocyanins were delphinidin 3-glucoside (0.37 mg/g) and cyanidin-3-O-glucoside (0.29 mg/g). Selected parameters for final product were acacia honey, 7% lyophilizate of bilberry pomace, mixing for 30 min in a mixer, and then passing through a colloidal mill. Product characteristics were: thick homogeneous purple mass with a pleasant sweet taste, total anthocyanins content of 0.14% and 23.36 mg GAE/g of total phenolics, microbiologically and organoleptically stabile under different storage conditions i.e. in a thermostat at 37°C for 6 months; at room temperature for 12 months and under stressful conditions (24 hours shift of exposure to 400C in the thermostat and 40C in the refrigerator, 8 cycles). Average decrease in total anthocyanins was 13.6% and 4.1% in total phenolics.
engleski
2025
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