The Use of Fruit Extracts in the Production of Functional Juices

Abstract

Drinks saturated with biologically active substances can be obtained from non-alcoholic drinks or mixed berry juices. Natural plant materials were used as a source of physiologically valuable food components: citrus, stone fruits, berries, medicinal herbs, etc. We have developed new functional drink recipes based on directly pressed grape juice and natural raw materials rich in organic acids, vitamins, minerals, and other macro-elements and micro-elements such as feijoa, and blackberry. The Armenian Khndoghn grape variety was chosen to produce juices with the first pressing. This juice has a high biological value and harmonious taste with aromatic compounds. Three drinks were prepared, each containing grape juice and blackberry juice in 80:20, 90:10, and 70:30 ratios. Based on the results, optimal parameters and methods for extracting biologically active substances from plant raw materials (by extraction) were determined, and their organoleptic and dietary properties were improved. Due to the high content of vitamins, phenolic carbonic, organic acids, macro-elements, and micro-elements, new drinks have acquired excellent sensory and functional properties, so including them in serial production is recommended.