The prospects of using hawthorn fruits for the production of biologically active food additives and food products based on them

Abstract

Due to the wide range of pharmacological properties and the presence of bioactive components with antioxidant action hawthorn fruits can be widely used as part of dietary supplements for the prevention or improvement of diseases associated with oxidation and (or) obesity, as well as concomitant cardiovascular diseases. An urgent task of the modern pharmaceutical and food industry in the development of biologically active food additives is the use of hawthorn varieties that are resistant to the accumulation of heavy metals and have increased resistance to excess toxic elements. The chemical composition and safety indicators of fresh hawthorn fruits have been studied and it has been established that the studied fruits of zoned hawthorn varieties in terms of safety indicators meet the requirements of the State Pharmacopoeia of the Russian Federation and can subsequently be used in the development of biologically active food additives. An analysis of the safety indicators of powders made from hawthorn fruits dried at different temperatures was carried out. It has been established that maximum preservation of ascorbic acid in hawthorn fruit processing products is facilitated by drying fresh fruits at 50°C.