SAFETY USE OF FRUIT AND BERRIES IN FOOD PRODUCTION

Author:

Cheliabiieva Viktoriia, Chernihiv National University of Technology (95 Shevchenka Str., 14027 Chernihiv, Ukraine)

Havryk Maryia, Chernihiv National University of Technology (95 Shevchenka Str., 14027 Chernihiv, Ukraine)

Lytvynenko Alena, Chernihiv National University of Technology (95 Shevchenka Str., 14027 Chernihiv, Ukraine)

Language: russian

Annotation:

Urgency of the research. Modern food products have a low biological value. One of the reasons - poor ecological state of the environment.

Target setting. Increased biological value of food by enrichment with vitamins, essential amino acids, dietary fiber, essential macro- and microelements and other vital components - a goal pursued by the leading food manufacturers worldwide.

Actual scientific researches and issues analysis. Adding fruits and berries in the bread, dairy products, and drinks can not only expand the range of products but also can to improve product quality, to ensure delivery of micronutrients with the products of mass consumption without increasing calories. Limited number of articles that focus on the need for security controls of fruit and berries used for food fortification.

Uninvestigated parts of general matters defining. In the research work is limited information on the relationship between the accumulation of toxic and essential macro- and micronutrients in fruits and pectin content.

The research objective. The article presents data on the content and nature of the accumulation of toxic and essential macro- and micronutrients in apples, bananas, black currant.

The statement of basic materials. In the outer shell of the fruit is mainly accumulates elements zinc and copper. Calcium, magnesium interact with pectin fruit pulp. We evaluate the use of powders and extracts from fruits and berries in the production of health products. Selection of research subjects is due to nutritional value, palatability, affordability.

It is shown that the use of fruits and berries as a source of basic food components - pectin, macro- and micronutrients, vitamins, polyphenols - a promising direction in obtaining healthy food.

The fruit and berry raw materials might contain dangerous levels of toxic trace elements. The method of stripping voltammetry shows the excess of the allowable concentrations of lead in the composition of black currants in 1.55, in bananas 4.75 times.

Conclusions. Accumulation and distribution of essential and toxic trace elements in the fruit depends on the content of pectin. Use fruits and berries (powder, puree, pulp, etc.) in the production of high biological value of food - a promising direction, but must be accompanied by strict control of raw material security.

Key words:

essential macro and trace minerals, fruit and berry raw materials, toxic minerals, pectin

References:

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