Open AccessThe antioxidant properties mineral processing for specialized food products
Author(s) -
É. D. Polyakova,
О. В. Евдокимова,
О В Сафронова,
Tetiana Lazareva,
T M Blinkova,
L V Strelnikova
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/677/3/032055
Subject(s) - antioxidant , food science , sugar , chemistry , selenium , functional food , food additive , raw material , food processing , food products , manganese , organic chemistry
The article contains data on the antioxidant properties of fortifiers for the production of specialized food products. Developed and scientifically proven a polycomponent plant food preparation from sugar-reducing plant raw materials, as well as a food additive with high anti-radical activity in comparison with the known analog. The degree of increase in the anti-radical activity of the developed food additive in comparison with the known one is 50.24%. Giving the polycomponent plant food preparation antioxidant properties is achieved due to the presence of functional food ingredients in it, such as vitamins E and C, selenium, manganese, zinc, P-active substances and chromium. The highest content of phenolic substances and flavonoids has a polycomponent plant food preparation freshly processed and after 12 months of storage.