OPTIMIZING COMPONENT COMPOSITION OF FUNCTIONAL FOODS WITH BENEFICIAL EFFECTS ON THE CARDIOVASCULAR SYSTEM

S. A. Katsharova, B. P. Brushlyanova, N. D. Penov

Abstract: The raw materials included in the food formulas with beneficial effects on the cardiovascular system were selected based on literary sources. The content of the biologically active substances - functional components in the raw materials - anthocyans, polyphenols and their antioxidant activity were used to draw mathematical models for optimal component composition of the feedstock - blueberries, raspberries, sour cherries. The experiment design was made by using simplex lattice (second degree) for a ternary system. Quantitative blueberries, raspberries, sour cherries and their anthocyans, polyphenolic substances contain and antioxidant activity were involved in a composition. The models were used to obtain functional foods containing the listed biologically active substances and antioxidant activity. After applying the appropriate process technology, they retained its functional properties.

Keywords: anthocyans; antioxidant activity; cardiovascular disease; functional foods; mathematical models; polyphenols

Date published: 2017-10-26