Optimizing Component Composition of Functional Foods with Beneficial Effects on the Cardiovascular System
Keywords:
anthocyans, polyphenols, antioxidant activity, cardiovascular disease, mathematical models, functional foodsAbstract
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.
Abridgments: BAS - biologically active substances, ANTH – anthocyans, ANT – antioxidants, TPF – total polyphenolic substances, ORAC - antioxidant activity
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