The antiradical activity (ARA) of 11 species of macrophyte algae in the northern part of the Sea of Okhotsk was analyzed for the first time. The highest ARA indicators were established for cystozera, ulva and fucus and exceeded the traditionally eaten kelp by 1.2-2.2 times. Oil infusions of kelp showed an increase in ARA scores by 13% compared to its alcoholic extracts. Average ARA values decreased in the following sequence: brown (with scatter of data), green, red algae. Despite the low ARA values, in red algae (≈ 33% of the maximum value), the effect of an increase in the viscosity of hot solutions was found when using algae of the genus Chondrus, which, in our opinion, was explained by the presence of caraginans. Assessment of the fall in ARA during storage of dried products from whole algae revealed a decrease in the value of this parameter ≈ 2.5% per month.

Dietary fiber is an essential component for the intestinal microflora. The state of the intestinal microflora is important for the human body, and is also necessary for reducing allergenicity and improving general well-being. Insufficient consumption of prebiotic components leads to a number of pathological conditions, ranging from intestinal disorders to intoxication of the entire body. Today, the market offers a wide range of confectionery products, the consumption of which is an integral part of the human diet, but they are characterized by low nutritional and high energy value. Improving the technology of confectionery products by introducing functional ingredients into the recipe, which improves the state of the intestinal microbiota, will allow a scientifically sound approach to solving the problem of the lack of bifidogenic confectionery products, improving their range and ensuring wide consumption in everyday life. The paper presents the results of research on the development of marshmallow technology of increased nutritional value. It is justified to replace part of the recipe amount of sugar with Jerusalem artichoke syrup as a source of inulin and milk whey used instead of organic acids and sodium lactate. To expand the prebiotic components, part of the Apple puree is replaced with a puree of black currant, blueberry and strawberry berries. The presented range of marshmallows is characterized by a reduced energy value, low sugar content, enriched with dietary fibers, B and C vitamins, potassium, calcium and iron. The storage capacity of the developed marshmallow was investigated, which showed a longer preservation of freshness due to the presence of whey in the formulation, which serves as a moisture-retaining component.

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The article presents the results of research on the development of a technology for low-sugar cake with the use of date syrup and avocado puree intended for nutrition of pregnant women. Based on the storage capacity results, it was found that the weight loss of the control cake sample does not depend on the addition of date syrup and avocado puree to the recipe. The results of the organoleptic evaluation of the samples showed that at the end of the shelf life the muffins were suitable for consumption with only a slight loss of the severity of taste and smell. Calculation of the nutritional value of the developed products showed that the consumption of 100 g of the developed cake will increase the coverage of the daily requirement of pregnant women in potassium by 4,9 % compared to the control sample, in calcium – by 0,7 %, in magnesium – by 3,2 %, in iron – by 0,7 %, in vitamins B9 – by 3,5 % and E – by 2,4 %. The energy value of the developed product is reduced by 64 kcal in comparison with the control sample.