It is well–known that cranberry is an especially rich and heterogenic source of phytochemical substances. Modern technologies allow to produce food products of wild fruits and berries, but they use their diverse and useful chemical composition insufficiently. The aim of the work was in studying features of the chemical composition and content of biologically active substances in cranberries, harvested at the territory of Ukraine, and the influence of processing technologies of cranberry on main indicators of its chemical composition at producing juices. It was established, that the maximal extraction of biologically active substances is possible at juices production using biocatalysis method, because the essential part of functional elements in the raw material is in the bound condition and is a base of cellular walls that is why it is expedient to disturb nativity and integrity of these natural biopolymers. There was experimentally grounded the influence of a processing technology on the quality of cranberry juice. There was studied the phenol composition of cranberry composition and influence of different ways of fermentolysis on PS extraction. It was confirmed by results of the study of the fraction composition of phenol substances, that their maximal extraction is achieved after the enzymatic processing of pulp and momentary heating to inactivate the effect of enzymatic preparations. It was proved, that enzymatic biocatalysis of cranberry pulp also favors the essential increase of the output of organic acids (lemon, apple, amber), sugars (fructose, glucose), sorbite polyalcohol and also phenol substances of cranberries. The mechanism of the enzymatic complex influence on cranberry pulp at fermentolysis was demonstrated. The use of products of cranberries processing at food products manufacturing will allow: to enrich the chemical composition, to compensate deviations of functional–technical properties of the raw material and to introduce resource–saving technologies. Based on the researches there were substantiated perspectives of using juices and marc of cranberry in different branches of the food industry: non–alcoholic, meat processing and at manufacturing products of the restaurant industry.

Представлено дослідження хімічного скла-ду ягід журавлини. Визначено фракційний склад органічних кислот, цукрів та фенольних речовин, що містяться в продуктах переробки журавли-ни. Експериментально підтверджено позитивний вплив ферментативного каталізу на вилучення фенольних речовин та якість соку з журавлини. Встановлені раціональні умови проведення фер-ментативного каталізу. Запропоновано комплек-сну переробку ягід журавлини з використанням соку в технології фруктових соусів, а вичавок сокового виробництва -у технології безалкоголь-них напоїв та м'ясних паштетів Ключові слова: ферментні препарати, феноль-ні сполуки, леткі ароматичні речовини, журавли-на, сік, соус, напої, паштети Представлено исследование химического состава ягод клюквы. Определены фракционный состав органических кислот, сахаров и феноль-ных веществ, содержащихся в продуктах пере-работки клюквы. Экспериментально подтверж-дено положительное влияние ферментативного катализа на извлечение фенольных веществ и качество клюквенного сока. Установлены раци-ональные условия проведения ферментативного катализа. Предложена комплексная переработ-ка ягод клюквы с использованием сока в техно-логии фруктовых соусов, а выжимок соково-го производства -в технологии безалкогольних напитков и мясных паштетов Ключевые слова: ферментные препараты, фенольные соединения, летучие ароматические вещества, клюква, сок, соус, напитки, паштеты UDC 547.56:634.73

In the article were considered the topical problems, connected with health worsening and human existence. The use of vegetable raw material as a source of biologically active components is prospective in production foodstuff. There were offered the rational methods of processing of chaenomeles for getting juice and puree. There were carried out an analysis of expedience of using chaenomeles and products of its processing for enrichment foodstuff. It was established, that maximal amount of phenol substances is contained in fruit peel and L-ascorbic acid - in flesh. It was determined, that apple acid prevails among organic ones, fructose - among sugars and phenol substances are mainly presented by procyanidins. Using chromotographic analysis in the products of chaenomeles processing were identified 48 names of aromatic compounds, alcohols, acids, ethers and unsaturated carbohydrates prevail among them. There were studied the physical-chemical parameters of fruit sauces and flour products with addition of chaenomeles processing products. The received results prove that the ready foodstuff that contain puree and juice of chaemomeles have the high organoleptic, physical-chemical parameters and also heightened biological value.

The expediency of implementing a particular technology was determined by selecting the best ones from the point of view of environmental, economic and social aspects. The expediency of implementing a particular technology was determined by selecting the best ones from the point of view of environmental, economic and social aspects. The waste re-use is the second most acceptable technology, after waste prevention or minimization during production. This scientific work is dedicated to the waste re-use in food production. The article presents the results of the research and development of the technologies involving the use of organic waste-pomace of the juice production from Chaenomeles fruits. It was determined that the vegetable waste occupies a significant place among the total amount of food waste. The ways of using the waste from the production of Chaenomeles juice was developed and analyzed, which involve obtaining extract, gelling agent, powder, and the ways of their use in the technology of flour-based products were proposed. It was determined that the use of the powder from the pomace of Chaenomeles is the most effective, which allows not only the maximum use of raw materials, but also to improve the technology of production of flour-based products, shorten the fermentation process, extend the shelf life of the finished products and increase their biological value.

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