Data on distribution, stocks of commercial and potentially commercial brown algae in the Sakhalin-Kuril region, their extraction, industrial processing, and chemical composition are presented. It is shown that for the preservation of biologically active substances and technically valuable components of laminaria, the use of an IR dryer for its preservation at LLC FIG «BINOM», Aniva, Island Sakhalin was an innovative technological solution. The products that are produced at this enterprise, in particular, dried shredded laminaria (IR drying), dried thalloms in heat dryers equipped with gas air heaters with forced air circulation are high — quality products containing all the biologically active components of natural brown alga. Expanded quality indicators of dried products from the laminaria of Sakhalin-Kuril region are presented. Based on the obtained data, recommendations were developed for the integrated use of algae as an annually renewable aquatic biological resource, traditionally extracted and used as raw materials in the production of food products and biologically active substances. It is shown that, despite the significant reserves of kelp in the far Eastern seas of Russia, they are currently poorly developed by fishing, with the exception of the coastal zone of Western Sakhalin.

The paper presents research data justifying the relevance of developing a ready-to-eat food product in the form of freeze-dried snacks based on a homogenized fish-vegetable system. Recipe formulations are substantiated and the technology of four freeze-dried snacks using fish and vegetable raw materials is developed, which allows to obtain a high-protein product containing polyunsaturated fatty acids, dietary fiber and minerals. Studies of the quality indicators of the developed finished products made it possible to establish its high nutritional, in particular biological value: snacks in their composition contain dietary fiber), in particular fiber (7.05-23.77%) and inulin (4.35%), polyunsaturated fatty acids of the omega - 3.6 group (ω-3: 45.52-49.43% and ω-6: 5.48-6.98% of the total fatty acids), as well as trace elements such as iodine (0.021%), which allows us to recommend them as functional foods for the diet of the population.

Data are presented that determine the directions of processing and use of brown algae, including the hydration coefficient (HC) of dried thalli or crushed into pieces of various sizes, which is an important indicator used in setting the parameters of technological processes, as well as the yield of finished products. The results are presented demonstrating the ability of the dried algae Saccharina japonica to limit hydration. It has been shown that during deep treatment of S. japonica in order to increase the HC, about 80% of biologically active substances are lost, with the exception of fiber, some part of the protein, the organic form of iodine, as well as alginates associated with polyvalent metal cations in water-insoluble complexes with alginic acids. It was determined that when soaking dried S. japonica in water, the relative content of alginic acid increases, while the HC of kelp also increases. It has been established that HC equal to 20-26 corresponds to a significant removal of extractive biologically active substances (BAS) from S. japonica. At HC 14-16, up to 50% of biologically active substances remain in the tissues of algae, giving taste to kelp algae and their biological value. It has been shown that with the content of biologically active substances in algae up to 50% of the initial value, a real opportunity is created to obtain food, therapeutic and prophylactic products from dried S. japonica.

In this research, recipes were developed for beverages and desserts based on ”Vitalgar Cardio”, abiogelthat contains alginate, has therapeutic and prophylactic properties, and was produced from laminaria at the SPC ”Vita-Li” LLC. ”Vitalgar Cardio”, in its liquid form, as well as desserts based on it, is a source of soluble dietary fiber (alginates) and chemical elements such as potassium, magnesium and iodine, and is an adsorbent of various toxins, including radionuclides and heavy metals. The developed products have traditional appeal, with a focus on healthy nutrition, which is currently being promoted among the population. Keywords: Lamibaria, Alginate, Fucoidan

When agarophytes are processed, 16-89% algal waste (AW) is formed. Due to the high content of minerals in this waste and the presence of proteins that are resistant to the action of proteolytic enzymes, such AW is mainly used in the production of feed for farm animals. The significant content of polysaccharides in dry AW indicates that it could be used as a raw material for the production of dietary fiber (DF). Due to the difference in the chemical composition of AW depending on the type of red algae, different approaches for its deproteinization have been used. Thus, a 3% alkali solution should be used for the deproteinization of algal waste from the red algae Gracilaria, a 0.5% alkali solution for GelidiumAW, and a 1% sodium carbonate solution for A. plicataAW.The duration of the deproteinization process is 30 min at a temperature of 97±2 ∘C for all types of AW. In this study, functional and technological solutions of DF from AW were developed. The results showed that their water binding capacity was 6-22 g of water per 1 g of the preparation, the fat binding capacity was 1.6-3.3 g of fat per 1 g of the preparation, and the swelling capacity was 46-312% depending on the type of red algae.The obtained DF was used in the production of minced fish food products of the ‘fish sticks’ type, based on minced fish and consisting of cod and pink salmon. The study of the chemical composition and calorie content of the developed food product showed the possibility of its use in dietary nutrition. Keywords: red algae, algal waste, deproteinization, dietary fiber