METHODOLOGY FOR THE DEVELOPMENT OF FOOD PRODUCTS WITH HIGH ANTIOXIDANT ACTIVITY

doi: 10.25712/ASTU.2072-8921.2021.04.012

Abstract

Regular exposure to adverse environmental factors on the body is the main cause of the accumulation of free radicals that damage cells and provoke the development of non-infectious diseases (oncological, cardiovascular and others). The development and evaluation of the quality of food products with high antioxidant activity (AOA) is appropriate. In order to obtain an effective result, a systematic sequential approach to the design of a new product is important. At the initial stage, it is advisable to study the methodology for the formation of the quality of a functional food product with a high AOA. The article presents the basic principles of the development of food products in the composition with antioxidants and suggests an algorithm for their formation. There is a variety of ways to extract antioxidants from plant raw materials. When choosing the optimal technology for obtaining antioxidant substances, one should be guided by the most effective scientifically based methods that reveal the full potential of the initial components. Microencapsulation and mechanochemical activation technologies have been selected for the production of biologically active additives (dietary supplements) of high AOA. The article presents algorithms for the development of a high-quality food additive according to selected technological solutions. In order to implement a method for obtaining a food product with a high AOA, it is also necessary to provide a scientific justification for the direction of the choice of food products and public food products for enrichment. Minimal heat treatment or its absence, the presence of bitter, viscous, tart foods in the composition, short shelf life and favorable conditions of sale provide higher indicators of antioxidant activity and bioavailability of phenolic components in the finished food product. The developed principles, algorithms and mechanisms for the development of a food product with antioxidants provide an integrated approach to development, allow us to systematize knowledge and guarantee a high level of productivity of a new development.