INVESTIGATION OF THE ANTIOXIDANT AND ANTIMICROBIAL PROPERTIES OF JUICE PROCESSING BY-PRODUCTS FOR USE AS INGREDIENTS FOR THE ENRICHMENT OF FOOD PRODUCTS

Abstract

This paper is aimed at investigating the antimicrobial and antioxidant properties of dried cranberry and cowberry extracts, as well as assessing the possibility for cranberry extract to be used in the production of biscuits having antioxidant attributes. By-products from berry processing contain biologically active substances, such as phenolic compounds and benzoic acid, the extraction and concentration of which allowed dried berry extracts to be obtained for further use as possible functional ingredients. The radical binding and Fe 2+ -chelating ability of the extracts and their antimicrobial action towards Escherichia coli, Staphylococcus aureus, Bacillus cereus, Salmonella typhimurium, Listeria monocytogenes are determined. The possibility for dried extracts obtained from berry processing by-products to be used in the production of sugar-containing biscuits of increased biological value is investigated. The level of antioxidants in the experimental sample is shown to exceed that of the control sample by 5.2 times, proving the extract to be an effective ingredient in the production of confectionery and other food products.