ОПТИМИЗАЦИЯ РЕЖИМОВ ТЕПЛОВОЙ ОБРАБОТКИ ОВОЩНЫХ ЗАКУСОЧНЫХ КОНСЕРВОВ С ПРОГНОЗИРУЕМЫМ АНТИОКСИДАНТНЫМ СТАТУСОМ

Abstract

Processing of vegetable raw materials leads to degradation of biologically active compounds. To enhance the biological value of canned vegetable snacks, a technology aimed at maximizing the preservation of native antioxidants was developed within the framework of project AP23483970. Formulations with predicted antioxidant levels (high, medium, and minimal) were created. The effect of autoclaving parameters - temperature, duration, and pressure - on the content of fat-soluble (AS₁) and water-soluble (AS₂) antioxidant fractions was investigated. It was established that fat-soluble antioxidants are thermostable, and their concentration increases during heat treatment due to release from cellular structures. Water-soluble fractions are thermolabile and require gentle processing conditions. The results obtained allow predicting the antioxidant properties of finished canned products and recommending optimal technological parameters for industrial implementation.