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Aim. The aim of this study is to overcome the problem of nutrient bioavailability in drinks for athletes, which is the result of their low permeability in metabolic processes of the body. For this purpose, we used sonochemical micronization of taxifolin -the most effective antioxidant. Materials and methods. To improve taxifolin solubility and bioavailability we used ultrasound treatment, which allowed us to provide taxifolin micronization on the following conditions: 5-, 15-and 25-minute treatment of 20 ± 2 kHz with radiation intensity of at least 10 W/cm 2 , power of 170, 400 and 630 W and temperature within 50 °С. The study was conducted using the following methods: microstructural analysis of native taxifolin and its solutions, including those obtained with sonochemical micronization; analysis of the disperse composition of taxifolin solutions; assessment of the total antioxidant activity of these solutions; assessment of taxifolin solubility and colloidal stability of its solutions. Results. We established that sonochemical micronization allows us to obtain solutions with the predominance of particles of no more than 100 nm. The morphological structure of taxifolin particles has significantly changed, particles are characterized by more homogenous and amorphous structure. We noticed some decrease in antioxidant activity under increased ultrasound exposure. Optimization of ultrasound exposure with the controlling parameter "average particle size" allowed us to establish the most effective mode (600 W, 18 minutes), which helped us to improve the colloidal stability of taxifolin solution and taxifolin solubility 6 times in comparison with the control sample. Conclusion. Sonochemical micronization should be regarded as convenient for the development of a new form of taxifolin with increased solubility and bioavailability, which can be used for the production of drinks for athletes.

Aim. The article deals with the analysis of the effect of sport nutrition products enriched by taxifolin encapsulated into nanoemulsion on people involved in low-intensity sports for forecasting changes in homeostasis. Materials and methods. 3 groups of volunteers aged 25–35 (n = 30) and involved in sports on a regular basis (low-intensity training, 2 times per week) participated in a placebo-controlled study. The extract and nanoemulsion of taxifolin were used as antioxidants. To estimate the effect of enriched products on homeostasis, we performed a non-invasive study of hematological and biochemical indicators. Results. This paper demonstrates the results of the study of oil-water emulsions obtained with ultrasonic treatment for the encapsulation of biologically active substance – taxifolin – to improve and preserve its bioactive properties. We conducted an analysis of metabolism after the inclusion of taxifolin-enriched products in a diet. We established that the inclusion of taxifolin-enriched products does not result in worsening of lipid, carbohydrate, and protein metabolism. Conclusion. The paper demonstrates the reason for the inclusion of products enriched with taxifolin encapsulated into nanoemulsion in the diet of people involved in low-intensity sports for minimizing the risk of oxidative stress and providing homeostasis regulation.

We are what we are eating. It is critically important to know you are eating a safe and quality meal. And the big companies have not to be excluded. Checking of the manufacturing technologies can show points which need more attention for getting a useful product. The aim of the research was to evaluate the yogurt production process according to biotechnology qualitative and safety. The authors have studied technical regiments of the yogurt "Dolce" and "Bios" ("Foodmaster" joint-stock company) preparation. The study results declare the milk-products by the "Foodmaster" joint-stock company meets the requirements for fermented milk products raw materials production. Specialized microorganisms for dairy products manufacturing from lactic acid bacteria and bifidobacteria strains were tested: "Bios" yogurt B. longum-B-5-M, "Dolce" yogurt lactic acid bacteria Str. thermophilus-SV-M, L. acidophilus-L1-M. Microorganisms starter cultures were meet the requirements for fermented milk products manufacturing with prophylactic and therapeutic purposes. We have checked the yogurt "Bios" and "Dolce" manufacture process in the "Foodmaster" joint-stock company. And can conclude the checked products can be getting a useful product in our meal list.

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