STUDY OF THE SPHERIFICATION PROCESS OF CHERRY JUICE

Abstract

This article investigates the spherification process of cherry juice, a promising direction within molecular gastronomy that has evolved over recent decades from a tool for creating visual and textural illusions into a rigorous scientific discipline integrating biotechnology, physical chemistry, and nutrition science. Microencapsulation via spherification preserves thermolabile bioactive compounds of fruit and berry raw materials, particularly anthocyanins and polyphenols abundant in cherry, a fruit traditional to Ukrainian cuisine, without the degradation typical of classical thermal processing. The relevance of this work stems from the broader paradigm shift in the food industry and restaurant business toward integrating healthy-eating principles into aesthetically distinctive functional culinary products.

The purpose of the study was to investigate the direct spherification of "Shpanka" cherry juice and to substantiate the influence of technological factors – gelation time, thermal treatment temperature, refrigerated storage conditions, and contact with hydroalcoholic media – on the mechanical strength (elasticity) and organoleptic quality of the resulting spheres.

The research objects were spheres obtained by direct spherification of frozen, freshly-pressed cherry juice using sodium alginate (0.75%) and calcium chloride (0.8%); since the organic acids of cherry juice hinder gelation, the initial pH (4.0) was corrected to 4.9 with sodium citrate. Elasticity was calculated as the ratio of instantaneous to maximum deformation.

The optimal exposure time in the coagulation bath was established at 90 s (elasticity 86%); shorter exposure yields a shell unable to withstand load, while longer exposure causes loss of the liquid core. Heating trials (60–90°C) revealed a nonlinear relationship: an initial 10% elasticity drop at 60°C, gradual recovery at 65–75°C, and catastrophic structural failure above 80°C, establishing 75±2°C as the technological optimum (elasticity 84%). Comparative eight-day refrigerated storage (4±1°C) showed that untreated control spheres lost measurable elasticity by day 3–4, with fermentation-related organoleptic signs suggesting microbiological spoilage, whereas heat-treated samples remained stable throughout. Conversely, contact with ethanol solutions (8–16%) produced the opposite effect: elasticity increased due to osmotic dehydration of the alginate gel, indicating potential use as a decorative ingredient in alcoholic beverages.

The findings constitute a comprehensive, experimentally grounded technological protocol for producing spherified cherry juice, applicable to restaurant enterprises seeking to expand functional product offerings based on regional raw materials.