ОПТИМИЗАЦИЯ ПАРАМЕТРОВ ТЕПЛОВОЙ ОБРАБОТКИ ПЛОДОВО-ЯГОДНЫХ ДЕСЕРТОВ ПО КРИТЕРИЮ СОХРАНОСТИ АНТИОКСИДАНТНОЙ АКТИВНОСТИ

Abstract

Fruit and berry raw materials serve as the basis for functional food products; however, a key barrier is the thermolability of natural antioxidants, which undergo irreversible degradation during heat treatment. Therefore, establishing the kinetic patterns of changes in antioxidant activity (AOA) under various thermal-time regimes is of current relevance. The aim of the study is to optimize the kinetics of AOA changes and determine the optimal heat treatment parameters for functional fruit and berry desserts, ensuring maximum preservation of target nutrients. The work was carried out within the framework of project AP23483970. It was experimentally established that fat-soluble antioxidants (AS1) are thermostable, while water-soluble antioxidants (AS2) are thermolabile, and their degradation follows an exponential pattern. Adequate second-order polynomial models were obtained, describing the dependence of AS1 and AS2 on temperature and processing time. Three-dimensional contour diagrams were constructed, visualizing the kinetics of transformation of the antioxidant complex. The results allow predicting the antioxidant properties of desserts and recommending optimal technological parameters for industrial implementation.