The current state of the agro-industrial complex and the food industry allows to satisfy the needs of various consumers groups. Among those needs, functional foods enriched with beneficial nutrients are becoming more and more popular. Polyphenols are sometimes used as such additives. The bioflavonoid resveratrol, among the group of polyphenols, has very promising antioxidant, therapeutic, antimicrobial properties. In this regard, studying the potential of its use in the food is highly relevant. Resveratrol is naturally present in the dark grapes. It is localized in the skin of the fruit and passes into the food substance during technological processing. This transition has its own patterns which are outlined in this article. Three varieties of grapes were chosen as the objects of the study: Cabernet Sauvignon, Merlot, Krasnostop. Clarified musts from these grape varieties, concentrated musts and wines were researched. High performance liquid chromatography (HPLC) was utilized as the research method. This method allows to separate liquids of complex composition into components with subsequent identification of the mixture composition. To calibrate the chromatograph, the standard “25 mg European Pharmacopoeia”, produced in France, was used as a standard for the pure substance of resveratrol. As the result of the study, it was found that resveratrol is present in the studied samples in various amounts from 4,4 to 7,0 mg / dm³ in the grape juice, from 6,9 to 12,6 mg/dm³ in the wine materials, from 12,4 to 21,3 mg / dm³ in the concentrated juice. These data help establishing the influence of the processing technology of wine and juice concentrates on the resveratrol content. The article also discusses the potential of using concentrated grape juice, rich in resveratrol, to obtain various food products.

Изучали возможность использования мицеллярного казеина (МК) и изолята сывороточных белков (ИСБ) с массовой долей белка 85,5 и 95% соответственно в качестве основных компонентов высокобелковой смеси мороженого. В эксперименте использованы высококачественные сухие ингредиенты Ingredia S.A. (Франция), которые восстанавливали определенной порцией молока коровьего до массовой доли белка, равной 18%. Органолептический анализ ингредиентов показал наличие у МК более традиционного для молочных продуктов цвета, а также высокую способность к гелеобразованию по сравнению с ИСБ. Очевидно, что высокая способность к гелеобразованию ингредиента влечет к увеличению вязкости смеси, ограничивая возможность ее применения в данном технологическом процессе. Изучено 8 комбинаций МК и ИСБ в смесях мороженого. Наиболее приемлемые вкусовые характеристики выявлены в образцах с отношениями МК и ИСБ как 15:85; 20:80 и 25:75. Оптимизируя показатели вязкости, обусловленные ограничениями в технологии фризерования смеси, исследовали условную вязкость образцов отобранных комбинаций с вариацией массовой доли белка от 18 до 26% при температуре 5 и 10°С. В результате исследования выбран образец смеси мороженого с отношением МК:ИСБ как 20:80 и массовой долей белка от 24 до 26%. Оценка качественных показателей белка смеси мороженого выявила переизбыток содержания незаменимых аминокислот в разработанной рецептуре по сравнению со смесью традиционного мороженого, что подтверждает расчет биологической ценности образцов с различием в показателях на 6%. Ключевые слова: мороженое; высокобелковая смесь; массовая доля белка; мицеллярный казеин; изолят сывороточных белков; органолептические свойства; биологическая ценность; белковая составляющая.

Native plant-derived polyphenols are widely represented in nature and are used by humans. Resveratrol is such a substance. Its antimicrobial, antioxidant and other useful functions are being actively studied, which creates the prerequisites for the discovery of its new properties and the explanation of existing ones. The proposed study provides data on the interaction of resveratrol phytoalexin with a biological object - radish seeds. Plant seeds are biological objects that are very susceptible to external stress factors. In these studies, ethanol in concentrations from 0.5% to 12% was used as such a negative factor. Resveratrol in concentrations from 0.1% to 0.3% was used as a protective factor. The exposure of the germinated material was 64 hours. The criterion for the effectiveness of resveratol was the fact of seed germination. The data obtained prove a significant protective function of resveratrol. Thus, in environments with an alcohol concentration of 12% and a resveratrol concentration of 0.3% a significant increase in the germination of the studied seeds was noted. The data obtained allow us to simulate the behavior of resveratrol on biological systems, which may be useful for future studies with other biological objects. In recent years, there has been an actual increase in the need to examine the exact composition of plant raw materials and their tissues in order to obtain new preparations containing biologically active substances.