IR spectroscopic studies of pomace samples from wild berries

The design of food products that meet the principles of healthy nutrition is directly connected with the search for new and/or non-traditional ingredients characterized by an increased content of dietary fiber, vitamins, biologically active substances. Such ingredients include products of processing berries of wild plants - shikshi, lingonberries, cranberries. In this work, studies of the composition of dried by infrared method pomace of wild berries obtained as a secondary product in the technology of direct-pressed juice by IR spectroscopy were carried out. The study of dried and crushed samples of pomace berries of shiksha, cranberries and cranberries by infrared spectroscopy was carried out in the range of wave numbers from 400 to 4000 cm-1 on the device IR-Fourier spectrometer Bruker Vertex 70 in the single-beam mode of disturbed total internal reflection using the prefix Platinum ATR. The spectral characteristics demonstrate a fairly close functional composition of the components of the samples of pomace of wild plants. It is established that the basis of dried samples of pomace of wild berries is cellulose. In the composition of berry pomace samples, oxygen-containing compounds with primary and secondary alcohol groups, carboxyl and ester groups, as well as nitrogen-containing substances with amide bonds and secondary amino groups were identified. These include carbohydrates, carboxylic acids and their salts, amino acids and peptides, as well as vitamins. The difference in intermolecular interaction due to the binding of N-H groups of amide bonds of peptides and proteins in cranberry and lingonberry pomace in comparison with shiksha has been established. The conducted studies confirmed the previously conducted studies of the material composition of pomace of wild plants and showed the feasibility of using pomace of shiksha berries, cranberries and lingonberries as ingredients in the design of fortified foods.