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Kruma</title> <meta name="description" content="Search results for: Zanda Kruma"> <meta name="keywords" content="Zanda Kruma"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block d-lg-none navbar-toggler ml-auto" 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class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="Zanda Kruma"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 7</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: Zanda Kruma</h1> <div class="card publication-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7</span> Aroma Composition and Polyphenol Content of Ciders Available in Latvian Market</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/search?q=Rita%20Riekstina-Dolge">Rita Riekstina-Dolge</a>, <a href="https://publications.waset.org/search?q=Zanda%20Kruma"> Zanda Kruma</a>, <a href="https://publications.waset.org/search?q=Daina%20Karklina"> Daina Karklina</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Aroma forming volatiles are important components of fermented beverages. The aim of current research is to evaluate the volatile compounds and phenolic compounds of commercial ciders. Volatile aroma compounds and TPC of seven commercial ciders were determined. Extraction of aroma compounds was performed using solid phase microextraction (DVB/Car/PDMS fibre). Analysis of volatile aroma compounds was made using a Perkin Elmer Clarus 500 GC/MS. Total phenol content (TPC) was determined according to the Folin-Ciocalteu spectrophotometric method and results were expressed as gallic acid equivalents. The highest volatile compounds were in apple ciders with pear flavor. The highest TPC and lower content of volatile compounds were detected in French ciders. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/search?q=cider" title="cider">cider</a>, <a href="https://publications.waset.org/search?q=TPC" title=" TPC"> TPC</a>, <a href="https://publications.waset.org/search?q=volatile%20compounds" title=" volatile compounds"> volatile compounds</a> </p> <a href="https://publications.waset.org/5533/aroma-composition-and-polyphenol-content-of-ciders-available-in-latvian-market" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/5533/apa" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">APA</a> <a href="https://publications.waset.org/5533/bibtex" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">BibTeX</a> <a href="https://publications.waset.org/5533/chicago" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">Chicago</a> <a href="https://publications.waset.org/5533/endnote" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">EndNote</a> <a href="https://publications.waset.org/5533/harvard" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">Harvard</a> <a href="https://publications.waset.org/5533/json" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">JSON</a> <a href="https://publications.waset.org/5533/mla" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">MLA</a> <a href="https://publications.waset.org/5533/ris" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">RIS</a> <a href="https://publications.waset.org/5533/xml" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">XML</a> <a href="https://publications.waset.org/5533/iso690" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">ISO 690</a> <a href="https://publications.waset.org/5533.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">2823</span> </span> </div> </div> <div class="card publication-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">6</span> Effect of Pretreatment Method on the Content of Phenolic Compounds, Vitamin C and Antioxidant Activity of Dried Dill</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/search?q=Ruta%20Galoburda">Ruta Galoburda</a>, <a href="https://publications.waset.org/search?q=Zanda%20Kruma"> Zanda Kruma</a>, <a href="https://publications.waset.org/search?q=Karina%20Ruse"> Karina Ruse</a> </p> <p class="card-text"><strong>Abstract:</strong></p> <p>Dill contains range of phytochemicals, such as vitamin C and polyphenols, which significantly contribute to their total antioxidant activity. The aim of the current research was to determine the best blanching method for processing of dill prior to microwave vacuum drying based on the content of phenolic compounds, vitamin C and free radical scavenging activity. Two blanching mediums were used – water and steam, and for part of the samples microwave pretreatment was additionally used. Evaluation of vitamin C, phenolic contents and scavenging of DPPH˙ radical in dried dill was performed. Blanching had an effect on all tested parameters and the blanching conditions are very important. After evaluation of the results, as the best method for dill pretreatment was established blanching at 90 °C for 30 seconds.</p> <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/search?q=blanching" title="blanching">blanching</a>, <a href="https://publications.waset.org/search?q=microwave%20vacuum%20drying" title=" microwave vacuum drying"> microwave vacuum drying</a>, <a href="https://publications.waset.org/search?q=TPC" title=" TPC"> TPC</a>, <a href="https://publications.waset.org/search?q=vitamin%20C." title=" vitamin C."> vitamin C.</a> </p> <a href="https://publications.waset.org/8819/effect-of-pretreatment-method-on-the-content-of-phenolic-compounds-vitamin-c-and-antioxidant-activity-of-dried-dill" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/8819/apa" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">APA</a> <a href="https://publications.waset.org/8819/bibtex" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">BibTeX</a> <a href="https://publications.waset.org/8819/chicago" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">Chicago</a> <a href="https://publications.waset.org/8819/endnote" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">EndNote</a> <a href="https://publications.waset.org/8819/harvard" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">Harvard</a> <a href="https://publications.waset.org/8819/json" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">JSON</a> <a href="https://publications.waset.org/8819/mla" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">MLA</a> <a href="https://publications.waset.org/8819/ris" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">RIS</a> <a href="https://publications.waset.org/8819/xml" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">XML</a> <a href="https://publications.waset.org/8819/iso690" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">ISO 690</a> <a href="https://publications.waset.org/8819.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">3103</span> </span> </div> </div> <div class="card publication-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">5</span> Comparison of Different Solvents and Extraction Methods for Isolation of Phenolic Compounds from Horseradish Roots (Armoracia rusticana)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/search?q=Lolita%20Tomsone">Lolita Tomsone</a>, <a href="https://publications.waset.org/search?q=Zanda%20Kruma"> Zanda Kruma</a>, <a href="https://publications.waset.org/search?q=Ruta%20Galoburda"> Ruta Galoburda</a> </p> <p class="card-text"><strong>Abstract:</strong></p> <p>Horseradish (Armoracia rusticana) is a perennial herb belonging to the Brassicaceae family and contains biologically active substances. The aim of the current research was to determine best method for extraction of phenolic compounds from horseradish roots showing high antiradical activity. Three genotypes (No. 105; No. 106 and variety ‘Turku’) of horseradish roots were extracted with eight different solvents: n-hexane, ethyl acetate, diethyl ether, 2-propanol, acetone, ethanol (95%), ethanol / water / acetic acid (80/20/1 v/v/v) and ethanol / water (80/20 by volume) using two extraction methods (conventional and Soxhlet). As the best solvents ethanol and ethanol / water solutions can be chosen. Although in Soxhlet extracts TPC was higher, scavenging activity of DPPH˙ radicals did not increase. It can be concluded that using Soxhlet extraction method more compounds that are not effective antioxidants.</p> <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/search?q=DPPH%CB%99" title="DPPH˙">DPPH˙</a>, <a href="https://publications.waset.org/search?q=extraction" title=" extraction"> extraction</a>, <a href="https://publications.waset.org/search?q=solvent" title=" solvent"> solvent</a>, <a href="https://publications.waset.org/search?q=Soxhlet" title=" Soxhlet"> Soxhlet</a>, <a href="https://publications.waset.org/search?q=TPC" title=" TPC"> TPC</a> </p> <a href="https://publications.waset.org/8584/comparison-of-different-solvents-and-extraction-methods-for-isolation-of-phenolic-compounds-from-horseradish-roots-armoracia-rusticana" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/8584/apa" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">APA</a> <a href="https://publications.waset.org/8584/bibtex" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">BibTeX</a> <a href="https://publications.waset.org/8584/chicago" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">Chicago</a> <a href="https://publications.waset.org/8584/endnote" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">EndNote</a> <a href="https://publications.waset.org/8584/harvard" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">Harvard</a> <a href="https://publications.waset.org/8584/json" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">JSON</a> <a href="https://publications.waset.org/8584/mla" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">MLA</a> <a href="https://publications.waset.org/8584/ris" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">RIS</a> <a href="https://publications.waset.org/8584/xml" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">XML</a> <a href="https://publications.waset.org/8584/iso690" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">ISO 690</a> <a href="https://publications.waset.org/8584.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">14497</span> </span> </div> </div> <div class="card publication-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4</span> Carotenoids and Colour Before and After Storage of Organically and Conventionally Cultivated Potato Genotypes in Latvia</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/search?q=Irisa%20Murniece">Irisa Murniece</a>, <a href="https://publications.waset.org/search?q=Zanda%20Kruma"> Zanda Kruma</a>, <a href="https://publications.waset.org/search?q=Ilze%20Skrabule"> Ilze Skrabule</a> </p> <p class="card-text"><strong>Abstract:</strong></p> <p>Potatoes are a good source of carotenoids, which are lipophilic compounds synthesized in plastids from isoprenoids. The aim of this research was to determine the content of carotenoids in relationship with the colour of organically and conventionally cultivated potato genotypes before and after period of storage. In cooperation with the State Priekuli Plant Breeding Institute (Latvia), six potato genotypes were studied: 'Agrie dzeltenie', 'Prelma', 'Imanta', 'S-03135-10', 'S-99108-8' and 'S-01063-5'. All the genotypes were cultivated under three different conditions: organically and conventionally (two conditions). The content of carotenoids was determined by using spectrophotometer and the colour – L*a*b* system. The results of current research show that after the period of storage, carotenoid amount has increased and in conventionally cultivated potatoes it varies from 228.514 to 552.434 μg 100 g-1 while in organically cultivated potato genotypes – from 45.485 to 662.699 μg 100 g-1 FW. Colour of potato flesh was changing during storage.</p> <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/search?q=carotenoids" title="carotenoids">carotenoids</a>, <a href="https://publications.waset.org/search?q=colour" title=" colour"> colour</a>, <a href="https://publications.waset.org/search?q=organic%20and%20conventional%0D%0Acultivation" title=" organic and conventional cultivation"> organic and conventional cultivation</a>, <a href="https://publications.waset.org/search?q=potato%20genotypes" title=" potato genotypes"> potato genotypes</a>, <a href="https://publications.waset.org/search?q=storage" title=" storage"> storage</a> </p> <a href="https://publications.waset.org/13401/carotenoids-and-colour-before-and-after-storage-of-organically-and-conventionally-cultivated-potato-genotypes-in-latvia" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/13401/apa" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">APA</a> <a href="https://publications.waset.org/13401/bibtex" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">BibTeX</a> <a href="https://publications.waset.org/13401/chicago" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">Chicago</a> <a href="https://publications.waset.org/13401/endnote" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">EndNote</a> <a href="https://publications.waset.org/13401/harvard" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">Harvard</a> <a href="https://publications.waset.org/13401/json" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">JSON</a> <a href="https://publications.waset.org/13401/mla" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">MLA</a> <a href="https://publications.waset.org/13401/ris" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">RIS</a> <a href="https://publications.waset.org/13401/xml" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">XML</a> <a href="https://publications.waset.org/13401/iso690" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">ISO 690</a> <a href="https://publications.waset.org/13401.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">1785</span> </span> </div> </div> <div class="card publication-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3</span> Effect of Blanching on the Quality of Microwave Vacuum Dried Dill (Anethum graveolens L.)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/search?q=Evita%20Straumite">Evita Straumite</a>, <a href="https://publications.waset.org/search?q=Zanda%20Kruma"> Zanda Kruma</a>, <a href="https://publications.waset.org/search?q=Ruta%20Galoburda"> Ruta Galoburda</a>, <a href="https://publications.waset.org/search?q=Kaiva%20Saulite"> Kaiva Saulite</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Dill (Anethum graveolens L.) is a popular herb used in many regions, including Baltic countries. Dill is widely used for flavoring foods and beverages due to its pleasant spicy aroma. The aim of this work was to determine the best blanching method for processing of dill prior to microwave vacuum drying based on sensory properties, color and volatile compounds in dried product. Two blanching mediums were used – water and steam, and for part of samples microwave pretreatment was additionally used. Evaluation of dried dill volatile aroma compounds, color changes and sensory attributes was performed. Results showed that blanching significantly influences the quality of dried dill. After evaluation of volatile aroma compounds, color and sensory properties of microwave vacuum dried dill, as the best method for dill pretreatment was established blanching at 90 °C for 30 s. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/search?q=dried%20dill" title="dried dill">dried dill</a>, <a href="https://publications.waset.org/search?q=sensory%20panel" title=" sensory panel"> sensory panel</a>, <a href="https://publications.waset.org/search?q=sensory%20properties" title=" sensory properties"> sensory properties</a>, <a href="https://publications.waset.org/search?q=aroma%0Acompounds" title=" aroma compounds"> aroma compounds</a>, <a href="https://publications.waset.org/search?q=color" title=" color"> color</a> </p> <a href="https://publications.waset.org/13074/effect-of-blanching-on-the-quality-of-microwave-vacuum-dried-dill-anethum-graveolens-l" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/13074/apa" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">APA</a> <a href="https://publications.waset.org/13074/bibtex" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">BibTeX</a> <a href="https://publications.waset.org/13074/chicago" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">Chicago</a> <a href="https://publications.waset.org/13074/endnote" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">EndNote</a> <a href="https://publications.waset.org/13074/harvard" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">Harvard</a> <a href="https://publications.waset.org/13074/json" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">JSON</a> <a href="https://publications.waset.org/13074/mla" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">MLA</a> <a href="https://publications.waset.org/13074/ris" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">RIS</a> <a href="https://publications.waset.org/13074/xml" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">XML</a> <a href="https://publications.waset.org/13074/iso690" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">ISO 690</a> <a href="https://publications.waset.org/13074.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">2178</span> </span> </div> </div> <div class="card publication-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2</span> Physical-Chemical Parameters of Latvian Apple Juices and Their Suitability for Cider Production</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/search?q=Rita%20Riekstina-Dolge">Rita Riekstina-Dolge</a>, <a href="https://publications.waset.org/search?q=Zanda%20Kruma"> Zanda Kruma</a>, <a href="https://publications.waset.org/search?q=Daina%20Karklina"> Daina Karklina</a>, <a href="https://publications.waset.org/search?q=Fredijs%20Dimins"> Fredijs Dimins</a> </p> <p class="card-text"><strong>Abstract:</strong></p> <p>Apple juice is the main raw material for cider production. In this study apple juices obtained from 14 dessert and crab variety apples grown in Latvia were investigated. For all samples soluble solids, titratable acidity, pH and sugar content were determined. Crab apples produce more dry matter, total sugar and acid content compared to the dessert apples but it depends on the apple variety. Total sugar content of crab apple juices was 1.3 to 1.8 times larger than in dessert apple juices. Titratable acidity of dessert apple juices is in the range of 4.1g L<sup>-1</sup> to 10.83g L<sup>-1</sup> and in crab apple juices titratable acidity is from 7.87g L<sup>-1 </sup>to 19.6g L<sup>-1</sup>. Fructose was detected as the main sugar whereas glucose level varied depending on the variety. The highest titratable acidity and content of sugars was detected in ‘Cornelia’ apples juice.</p> <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/search?q=Apple%20juice" title="Apple juice">Apple juice</a>, <a href="https://publications.waset.org/search?q=hierarchical%20cluster%20analysis" title=" hierarchical cluster analysis"> hierarchical cluster analysis</a>, <a href="https://publications.waset.org/search?q=sugars" title=" sugars"> sugars</a>, <a href="https://publications.waset.org/search?q=titratable%20acidity." title=" titratable acidity."> titratable acidity.</a> </p> <a href="https://publications.waset.org/9997789/physical-chemical-parameters-of-latvian-apple-juices-and-their-suitability-for-cider-production" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/9997789/apa" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">APA</a> <a href="https://publications.waset.org/9997789/bibtex" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">BibTeX</a> <a href="https://publications.waset.org/9997789/chicago" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">Chicago</a> <a href="https://publications.waset.org/9997789/endnote" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">EndNote</a> <a href="https://publications.waset.org/9997789/harvard" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">Harvard</a> <a href="https://publications.waset.org/9997789/json" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">JSON</a> <a href="https://publications.waset.org/9997789/mla" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">MLA</a> <a href="https://publications.waset.org/9997789/ris" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">RIS</a> <a href="https://publications.waset.org/9997789/xml" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">XML</a> <a href="https://publications.waset.org/9997789/iso690" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">ISO 690</a> <a href="https://publications.waset.org/9997789.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">3513</span> </span> </div> </div> <div class="card publication-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1</span> Influence of Active Packaging on the Quality of Pumpkin - Rowanberry Marmalade Candies</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/search?q=Solvita%20Kampuse">Solvita Kampuse</a>, <a href="https://publications.waset.org/search?q=Elga%20Berna"> Elga Berna</a>, <a href="https://publications.waset.org/search?q=Sandra%20Muizniece-Brasava"> Sandra Muizniece-Brasava</a>, <a href="https://publications.waset.org/search?q=Lija%20Dukalska"> Lija Dukalska</a>, <a href="https://publications.waset.org/search?q=Irisa%20Murniece"> Irisa Murniece</a>, <a href="https://publications.waset.org/search?q=Martins%20Sabovics"> Martins Sabovics</a>, <a href="https://publications.waset.org/search?q=Zanda%20Kruma"> Zanda Kruma</a>, <a href="https://publications.waset.org/search?q=Karina%20Ruse"> Karina Ruse</a>, <a href="https://publications.waset.org/search?q=Svetlana%20Sarvi"> Svetlana Sarvi</a>, <a href="https://publications.waset.org/search?q=Kaspars%20Kampuss"> Kaspars Kampuss</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Experiments with pumpkin-rowanberry marmalade candies were carried out at the Faculty of Food Technology of the Latvia University of Agriculture. The objective of this investigation was to evaluate the quality changes of pumpkin-rowanberry marmalade candies packed in different packaging materials during the storage of 15 weeks, and to find the most suitable packaging material for prolongation of low sugar marmalade candies shelf-life. An active packaging in combination with modified atmosphere (MAP, CO2 100%) was examined and compared with traditional packaging in air ambiance. Polymer Multibarrier 60 and paper bags were used. Influence of iron based oxygen absorber in sachets of 500 cc obtained from Mitsubishi Gas Chemical Europe Ageless® on the marmalade candies’ quality was tested during shelf life. Samples of 80±5 g were packaged in polymer pouches (110 mm x 110 mm), hermetically sealed by MULTIVAC C300 vacuum chamber machine, and stored in a room temperature +21±0.5 °C. The physiochemical properties –moisture content, hardness, aw, pH, changes of atmosphere content (CO2 and O2), ascorbic acid, total carotenoids, total phenols in headspace of packs, and microbial conditions were analysed before packaging and in the 1st, 3rd , 5th, 8th, 11th and 15th weeks of storage. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/search?q=Active%20packaging" title="Active packaging">Active packaging</a>, <a href="https://publications.waset.org/search?q=marmalade%20candies" title=" marmalade candies"> marmalade candies</a>, <a href="https://publications.waset.org/search?q=shelf%20life" title=" shelf life"> shelf life</a> </p> <a href="https://publications.waset.org/4667/influence-of-active-packaging-on-the-quality-of-pumpkin-rowanberry-marmalade-candies" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/4667/apa" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">APA</a> <a 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