Using gas chromatography with preliminary derivatization of samples, the composition of the biologically active substances of wild-growing cranberries (Vaccinium oxycoccos L.) and lingonberries (Vaccinium vitis idaea L.) was studied. Biologically active substances contain phenolic compounds, tocopherols and phytosterols. Flavonoids prevail in the composition of phenolic compounds, the amount of which increases in berry press residues. Cranberries and lingonberries differ in the quantitative and qualitative composition of flavonoids and phenolic acids. In fresh cranberry berries, taxifolin and morin predominate among flavonoids; catechin and taxifolin predominate in lingonberries. In berry press residues, the number of flavonoids increases due to taxifolin and qercetin B, and in lingonberries, additionally due to catechin. Chlorogenic acid predominates in the composition of phenolic acids of fresh cranberries; 4-Oxybenzoic acid predominates in fresh lingonberries. Tocopherols quantitatively prevail in whole lingonberries, and phytosterols predominate in cranberries. In the berry press residues, their number increases.

In order to promote functional foods, the consumer should be informed about the health benefits that can be done through e-commerce. A survey of consumers living in St. Petersburg showed that only 18% of respondents carry out the order of food products via the Internet with the immediate prospect of increasing their number by 19%. An analysis of the websites of online stores, the assortment of food products on the example of bread and bakery products and the terms for their delivery and return revealed the main reasons for restricting online purchases of food products: the absence of significant differences in the assortment between online stores and retail outlets; lack of confidence in the delivery of quality and fresh products; the difficulty of returning products. An additional restriction on the purchase of functional foods is the lack of information about their health benefits, both on the websites of online stores and in the labelling. It is proposed to clearly position functional products on the websites of online stores in the bread and bakery segment, providing them with additional information resources about health benefits; create an additional service “Baking to order” with special delivery terms.

No abstract

No abstract

The article presents the results of studies of the chemical composition and composition of individual antioxidants of bilberries and lingonberries and their marc, which are waste products after squeezing the juice from the berries. The yield of juice from berries averaged 64%. Dry substances, acidity, composition of sugars, pectin substances and individual antioxidants - total phenolic compounds, total flavonoids, total anthocyanins were determined in berries and in the marc. During squeezing of the juice, a redistribution of chemical components was occurred with a predominance of total phenolic compounds, total flavonoids and total anthocyanins in the marc. As a result, the marc showed higher antioxidant properties than juices, which were investigated using the DPPH and FRAP methods. The antioxidant properties of the marc are due to the transition in them of anthocyanins, which make up 64% and 59%, respectively, of their total amount in bilberries and lingonberries. The correlation between DPPH and FRAP tests for anthocyanins was more than 0.952.