## 4 Discussion
(2014) suggest a relationship between the internal factors of fruit and vegetable raw materials (shape, surface) and the microbial count, which can directly affect the microbiological quality of the products made from them. Researchers report that the Enterobacteriaceae family is the dominant microflora of vegetables. Their count in fruits is significantly lower (2014), which, in addition to the use of heat treatment to fix the mousses, may indirectly confirm the absence of this group of microorganisms in the fruit mousse samples we studied. Current regulations in the EU (2014) define criteria (food safety and process hygiene) that indicate limits related to the presence of pathogens and other undesirable microorganisms. There are no specified limits for fruit mousses in the regulations; however, fruit mousses intended for children and adults are classified as ready-to-eat food. Two variants of sample storage did not affect the development of pathogenic microflora or other microbiological indicators determined in this study. The requirements were met, even with different storage conditions. Although the microbiological quality of these products is high, longer storage at room temperature can lead to an increase in the number of aerobic mesophilic bacteria, as well as mold and yeast, which can affect the flavor and safety of the product with prolonged storage. Although the product remains safe to eat and does not show visible quality changes, storage conditions have a significant impact on its nutritional value and microbiological stability. The fruit mousses studied were characterized by different TPC and TFC, and the differentiating factors were the type of producer and the percentage of each component in the mousses. Although the composition of each mousse was the same (100% apple), the A1 mousse had significantly more TPC relative to the A2, A3, and A4 mousses. There was a similar trend for flavonoids; the A1 mousse had the most of these compounds. In pear mousses, significant differences in the content of phenolic compounds were noted in the P4 mousse. The reason for this may be the use of different varieties of apples to make mousses, the country of origin of the apples, and the storage conditions of the fruit before thermal processing (2014). Improper fruit storage conditions lead to the loss of polyphenol compounds and antioxidant vitamins (2014). Of the three types of mousses, the multi-component ones (M1, M2, M3, and M4) had the highest phenolic and flavonoid contents. The reason for this is the almost 30% share of strawberry pure in the composition of the mousse. According to the literature data, berries contain the highest levels of phenolic compounds (2014), which resulted in this study in higher levels in mousses containing strawberries in the composition. Strawberries are classified as fruits with a high content of nutrients and phytochemicals, including phenolics such as anthocyanins, proanthocyanidins, and ellagitannins (2014). In a study by [PERSON] et al. (2014), the content of phenolic compounds in a mousse with strawberries was 48.5 mg/100 g, while that with blueberries was 77 mg/100 g. In addition, mousses containing more than one fruit in the composition may have a higher content of phenolic compounds due to a more diverse composition. [PERSON] et al. (2014) studied 23 commercial fruit-based baby foods, of which the product containing four fruits in the formulation and the one containing berries (blueberries) had the highest content of phenolic compounds. In each of the three flavor variants of the mousses, the contents of phenolic compounds and flavonoids were correlated with AC (determined by the DPPH assay). It was found that the M2 mousse had the highest of the three determined parameters (TFC, TPC, and AC).