title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐ¾ÐºÐ¾ÑÐ¾Ð´ÐµÑÐ¶Ð°ÑÐ¸Ñ Ð½Ð°Ð¿Ð¸ÑÐºÐ¾Ð² Ñ Ð²ÑÑÐ¾ÐºÐ¸Ð¼ Ð°Ð½ÑÐ¸Ð¾ÐºÑÐ¸Ð´Ð°Ð½ÑÐ½ÑÐ¼ ÑÑÐ°ÑÑÑÐ¾Ð¼ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ ÑÐ»ÑÑÑÐ°Ð·Ð²ÑÐºÐ¾Ð²Ð¾Ð¹ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÐ¸ ÑÐ³Ð¾Ð´Ð½Ð¾Ð³Ð¾ ÑÑÑÑÑ
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¼Ð°Ð³Ð¸ÑÑÑÐ°
titleType: Subtitle
title: Development of juice-based drinks with high antioxidant status using ultrasonic pro-cessing of berry raw materials
Creators: name: Ð¨ÐµÑÑÐ¸ÐºÐ¾Ð²Ð°, Ð¡Ð¾ÑÑÑ
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2024
Subjects: ÐÐ¸Ð¾ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ñ
Ð£Ð»ÑÑÑÐ°Ð·Ð²ÑÐº
ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½ÑÐµ Ð½Ð°Ð¿Ð¸ÑÐºÐ¸
ÑÐ¾ÐºÐ¾ÑÐ¾Ð´ÐµÑÐ¶Ð°ÑÐ¸Ðµ Ð½Ð°Ð¿Ð¸ÑÐºÐ¸
Ð¿Ð»Ð¾Ð´Ð¾Ð²Ð¾-ÑÐ³Ð¾Ð´Ð½Ð¾Ðµ ÑÑÑÑÑ
Ð°Ð½ÑÐ¸Ð¾ÐºÑÐ¸Ð´Ð°Ð½ÑÐ½Ð°Ñ Ð°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÑ
ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½ÑÐµ ÑÐºÑÑÑÐ°ÐºÑÑ
Ð¿ÐµÑÐµÐ³Ð¾ÑÐ¾Ð´ÐºÐ¸ Ð¾ÑÐµÑ Ð° Ð³ÑÐµÑÐºÐ¾Ð³Ð¾
functional drinks
juice-based drinks
fruit and berry raw materials
antioxidant activity
plant extracts
walnut septums

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description: This research is devoted to the development of technology for cranberry mors, enriched with phenolic compounds from extract from walnut septums, using ultrasonic treatment of berry raw materials for the extraction of antioxidant substances. In the study, various technological modes of ultrasonic processing of berry raw materials were tested. The optimal mode for ensuring the high antioxidant status of mors is the use of ultrasonic exposure with a power of 60 W for 8 minutes. A single 200 ml portion of mors obtained using this treatment can satisfy the daily requirement for vitamin C by 23,4 % and anthocyanins by 53,2%, which makes it possible to classify this drink as functional. As a result of the research, a recipe and technology for a functional drink was developed â cranberry mors, enriched with phenolic compounds from walnut septum extract. The combination of phenolic compounds of the extract with ascorbic acid of cranberries made it possible to increase the antioxidant effect of the experimental drink by 22 % compared to the control sample, as well as the digestibility of antiox-idants. A single 200 ml serving of fruit drink satisfies the bodyâs need for phenolic compounds by 114 %, anthocyanins by 53 % and ascorbic acid by 23 %. A technological scheme for the production of a new drink was drawn up and technological documentation (Technical conditions and technological instructions) was developed.