Refrigeration TechnologyRefrigeration Technology0023-124X2782-4241Eco-Vector10502910.17816/RF105029Research ArticleChange in the content of phenolic compounds in semi-finished products from endive Cichorium endivia during low-temperature processingKolodyaznayaValentina S.<p>Dr. Sci. (Engin.), Professor</p>kvs_holod@mail.ruhttps://orcid.org/0000-0002-6339-4583KiprushkinaElena I.<p>Dr. Sci. (Engin.), Associate Professor</p>eikiprushkina@itmo.ruRumiantsevaOlga N.rumiantseva@itmo.ruMironovaDaria Yu.mironova@itmo.ruITMO University15022022111129361703202216052022Copyright © 2022, Kolodiaznaia V.S., Rumiantceva O.N., Kiprushkina E.I., Mironova D.J.2022<p><strong><em>BACKGROUND</em></strong><em>:</em> Research on changes in the content of monomeric and dimeric phenolic compounds and their amount during freezing and storage of semi-finished products is relevant because the varieties of endive Cichorium endivia, which have many useful elements, are applicable for medical and dietary nutrition.</p>
<p><strong><em>AIM</em></strong><em>:</em> This article aimed to analyze the kinetics of the oxidation and hydrolysis reactions of phenolic compounds of three varieties of endive during freezing and storage.</p>
<p><strong><em>MATERIALS AND METHODS</em></strong><em>:</em> The total content of phenolic compounds and the amount of phenolcarboxylic acids and flavonoids in fresh vegetables and semi-finished products from Russian varieties Kruzhevo and Elvira endive, as well as the Italian variety Kornetto K-56, were determined by spectrophotometry in fresh endive after harvesting, then after homogenization, freezing, and periodically in the process of low-temperature storage.</p>
<p><strong><em>RESULTS</em></strong><em>:</em> Kinetic dependencies of changes in the content of phenolic compounds on the duration of storage of semi-finished products from endive varieties Kruzhevo, Elvira, and Kornetto K-56 in a frozen state were revealed. The constants of the reaction rate (pseudo-first order) of the change in the content of the studied substances during storage of endive semi-finished products were calculated. To reduce the loss of cell sap during defrosting to maintain the amount of phenolic compounds during storage of endive semi-finished products, adding pectin in the homogenization stage at an amount of 3.0% by weight of the homogenized endive of the varieties under study is recommended.</p>
<p><strong><em>CONCLUSIONS</em></strong><em>:</em> During storage of endive, phenolic compounds are preserved to the maximum, and cell sap losses are reduced within 180 days in the Elvira and Kruzhevo varieties, and within 150 days in the Kornetto K-56 variety. The frozen semi-finished product from homogenized endive of the studied varieties is recommended for use in healthy nutrition technologies, particularly in the production of low-calorie drinks and bakery and confectionery products.</p>endive Cichorium endiviafreezingcold storagedefrostingphenolic compoundsreaction kineticscell sap lossfunctional productsсалатный цикорий Эндивийзамораживаниехолодильное хранениедефростацияфенольные соединениякинетика реакцийпотеря клеточного сокафункциональные продукты[Pivovarov VF, Pyshnaja ON, Gurkina LK. Ovoshhi – produkty i syr’e dlja funkcional’nogo pitanija. Voprosy pitanija. 2017;(3): 121–127. (In Russ.). doi: 10.24411/0042-8833-2017-00054][Kiprushkina EI, Kolodjaznaja VS, Filippov VI, et al. Znachenie faktora pitanija v formirovanii kishechnogo mikrobioma. Vestnik Mezhdunarodnoj akademii holoda. 2020;(2):52–59. (In Russ.). doi: 10.17586/1606-4313-2020-19-2-52-59][Shelenga TV, Kerv YA, Perchuk IN, et al. The Potential of Small Grains Crops in Enhancing Biofortification Breeding Strategies for Human Health Benefit. Agronomy. 2021;11:1420. doi: 10.3390/agronomy11071420][Fernandes I, Oliveira J, Pinho A, et al. The Role of Nutraceutical Containing Polyphenols in Diabetes Prevention. Metabolites. 2022;12(2):184. doi: 10.3390/metabo12020184][Spinelli S, Prescott J, Pierguidi L, et al. Phenol-Rich Food Acceptability: The Influence of Variations in Sweetness Optima and Sensory-Liking Patterns. Nutrients. 2021;13(3):866. doi: 10.3390/nu13030866][Shevchenko JuP, Harchenko VA, Ushakova IT, et al. Cikorij salatnyj – vitluf. Ovoshhi Rossii. 2016;(31):64–67. (In Russ.).][Klement’ev DA, Kolodjaznaja VS. Biologicheski aktivnye veshhestva cikorija salatnogo i kinetika ih izmenenija pri holodil’nom hranenii. Refrigeration Technology. 2019;6:46–51. (In Russ.). doi: 10.17816/RF104209][Sajbel’ OL. Izuchenie fenol’nyh soedinenij travy cikorija obyknovennogo (Cichorium Intybus L.). Himicheskij zhurnal. 2016;(1):53–58. (In Russ.).][Moiseev DV. Antimikrobnaja aktivnost’ rastitel’nogo syr’ja, soderzhashhego fenol’nye soedinenija, v zavisimosti ot tipa upakovki i temperaturnyh rezhimov hranenija. Vestnik VGMU. 2014;(5): 130–136. (In Russ.).][Hajrullina ZA, Kanarskij AV, Shuvaeva GP. Sravnitel’naja ocenka antioksidantnoj aktivnosti produktov iz cikorija. Vestnik VGUIT. 2016;(1):203–206. (In Russ.).][Hajrullina ZA, Kanarskij AV. Fitohimicheskij sostav produktov iz cikorija (Cichorium Intybus L.). Vestnik Mezhdunarodnoj akademii holoda. 2016;(2):21–25. (In Russ.).][Gins MS, Shevchenko JuP, Kolesnikov MP. Frakcionnyj sostav polifenolov cikornogo salata vitluf jetiolirovannyh rastenij i vyrashhennyh pri osveshhenii. Ovoshhi Rossii. 2009;(1):31–32. (In Russ.). doi: 10.18619/2072-9146-2009-1-31-32][Perović J., Tumbas Šaponjac V, Kojić, et al. Chicory (Cichorium intybus L.) as a food ingredient – Nutritional composition, bioactivity, safety, and health claims: A review. Food Chemistry. 2021;30(336):127676. doi: 10.1016/j.foodchem.2020.127676][Perović J, Tumbas Šaponjac V, Kojić J, et al. Polyphenolic profile of green/red spotted Italian Cichorium intybus salads by RP-HPLC-PDA-ESI-MSn. J. of Food Composition and Analysis. 2017;(63): 189–197. doi: 10.1016/j.jfca.2017.08.010][Mamedov JeP, Solodchenko EG, Tokbaeva AA, et al. Vlijanie fermentativnoj obrabotki mezgi na soderzhanie fenol’nyh veshhestv v vishnevyh natural’nyh i spirtovannyh sokah i ih stabil’nost’. Vestnik Mezhdunarodnoj akademii holoda. 2020;(3):52–57. (In Russ.).][Fam VW, Charoenwoodhipong P, Sivamani RK, et al. Plant-Based Foods for Skin Health: A Narrative Review. J. of the Academy of Nutrition and Dietetics. 2022;122(3):614–629. doi: 10.1016/j.jand.2021.10.024][Ahmad Mohammad Salamatullah, Khizar Hayat, Fohad Mabood Husain, et al. Effects of Different Solvents Extractions on Total Polyphenol Content, HPLC Analysis, Antioxidant Capacity, and Antimicrobial Properties of Peppers (Red, Yellow, and Green (Capsicum annum L.). Evidence-Based Complementary and Alternative Medicine. January 19, 2022. Article ID 7372101. doi: 10.1155/2022/7372101][Gusejnova BM, Asabutaev IH, Daudova TI. Ocenka prigodnosti abrikosov k shokovoj zamorozke po fiziko-tehnologicheskim pokazateljam kachestva. Vestnik Mezhdunarodnoj akademii holoda. 2021;(1):74–83. doi: 10.17586/1606-4313-2021-20-1-74-83][Bazarnova JuG. Metody issledovanija svojstv syr’ja i pishhevoj produkcii. Saint Petersburg: NIU ITMO; 2012. 76 p.]