The paper introduces some experimental data on activated carbons of Granucol series that can improve the colour of sea-buckthorn wines and stabilize them during storage. Such treatment is necessary because sea buckthorn contains reactive phenolic compounds that trigger non-enzymatic oxidative browning in sea-buckthorn wine. A di- rect regulation of the amount of phenolic compounds can improve sensory characteristics of sea-buckthorn wines, as well as increase their shelf-life. The research featured table dry wine made of 10 varieties of sea buckthorn grown in the Altai region. The chromatic characteristics were studied according to the existing guidelines of the International Organization of Vine and Wine (OIV, France). The index of yellowness served as an additional indicator for the co- lour assessment of the sea-buckthorn wines. Another objective indicator of colour assessment was the index of the displacement of the colour of x and y coordinates that corresponded with the green-red and yellow-blue chromatic axes. When 20–60 mg/100 ml of Granucol activated carbon was used during the winemaking process, it significantly improved the harmony of the sea-buckthorn wines. In particular, it had a positive effect on the colour characteristics. Granucol carbon reduced such unfavourable taste characteristics as excessive roughness (the total amount of polyphe- nolic compounds fell by 1.5–2 times) and significantly improved the aroma by erasing the yeasty and fusel odours.

The hue and color intensity are referred to optical properties of soft drinks made from fruit and berry raw materials that are crucial for control of their quality and identification. In addition, a natural color of raw materials is attractive for consumers since it provides a more appealing natural appearance to the drink. Sea buckthorn drinks are prone to browning during storage due to the specific chemical composition of berries, which necessitates the control of their optical properties. The study aimed to investigate optical properties of different groups of sea buckthorn drinks during storage, namely clarified juice and dry wine material made from sea buckthorn of the Chuiskaya variety, and to establish the possibility of using some calculated parameters that characterize the drink color in techno-chemical control practices. Optical properties of drink samples were determined with a UV-1800 spectrophotometer, and the values obtained were used to calculate the parameters of intensity, hue, and yellowness. It is shown that physical methods can be used to control optical properties of sea buckthorn drinks in order to objectively assess the color as one of the basic organoleptic parameters of drink quality. It is established that the results of optical analysis are consistent with visual assessment of the sea buckthorn drink samples during storage, which opens up prospects for implementation of this research method in the laboratories of enterprises involved in processing of sea buckthorn to produce various groups of drinks.

This article shows the main directions of industrial processing of sea buckthorn fruits: obtaining oil and oil extracts, juice and its concentrates, dry and thick extracts. The article presents information about sea buckthorn, which grows throughout the Siberian region and is an insurance raw material for the region's economy. A description of the properties of this shrub depending on the geographical location and soil and climatic conditions is given, which served as the basis for compiling the characteristics of intensive varieties of Siberian sea buckthorn and considering the directions of processing depending on the composition. It has been established that a large-tonnage waste - defatted meal containing a significant amount of biologically active substances, is not subjected to deep processing, having a good industrial potential. The chemical composition of the sea buckthorn meal of the Altai selection, the extractive substances of which contain organic acids, sugars, vitamins, phenolic, pectin and mineral substances, has been studied. The role of bioflavonoids as the largest group of natural phenolic substances for maintaining human health is noted in view of their high and multidirectional biological activity. The aim of the work was to find an effective way to utilize defatted sea buckthorn meal into a complex of phenolic substances with the possibility of implementation in the conditions of industrial production in Siberia. It has been established in the experiment that the intensification of the technological process for obtaining a complex of bioflavonoids using enzymatic lysis of raw materials and ultrasonic treatment at the stage of extraction of fermented sea buckthorn meal makes it possible to reduce the extraction time from 1.5 h to 15 min with an increase in the yield of the target product by 27%. The possibility of industrial application of the developed technology is determined, the cost price of the complex of bioflavonoids is predicted. Directions for the use of individual flavonoids, which are part of the complex, as physiologically active ingredients have been established. It is shown that the application of the developed technology is possible not only in Siberia, but also in those regions of the Russian Federation where there are industrial plantations and natural thickets of sea buckthorn bushes.

The article presents the study results of the antibacterial activity of rutin and quercetin, as well as flavonoids sum extract obtained from the fat-free common sea buckthorn meal (Hippophae rhamnoides L.), in comparison with the state standard sample (SSS) of rutin. According to one of the strategies for effectiveness and therapeutic potential evaluating of biologically active substances (BAS), a man studied the physicochemical parameters of fat-free sea buckthorn meal and the component composition of the flavonoid complex isolated from it. Inhibition of test microorganism cultures by the studied flavonoids showed that quercetin detected the maximum antibacterial activity against B. subtilis and B. mesentericus: the zones diameter of microbial growth suppression exceeds the lysis zones diameter of the SSS rutin comparison sample – 20.0 ± 0.1 mm and 16.0 ± 0.1 mm, respectively, whereas in SSS rutin – 1.0 ± 0.1 mm and 10.0 ± 0.1 mm. The researchers determined the quercetin influence on changes in morphological characteristics of B. subtilis and B. mesentericus by comparing micro-preparations, samples of which were taken from the area of bacterial growth after treatment with quercetin. Thus, the cells of the hay bacillus noticeably decreased in size, and the cells of the potato bacillus changed shape – from stringformed to coccoid-formed, indicating the cells forwardness to a quiescent state, which is a way of survival in the adverse conditions caused by quercetin treatment. To quantify the antibacterial effect of flavonoids, a man developed the inhibition coefficient (Ki) of microbial growth; its maximum value in the quercetin sample is 1900.0% for B. subtilis and 60.0 % for B. mesentericus, which allows to consider this sea buckthorn meal flavanol as a promising micro-ingredient for food bioconservation.

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