Abstract

An alarming increase in stressful situations, psycho-emotional stress, physical inactivity, global indicators of overweight caused by the achievements of civilization, aggressive advertising and the availability of food products lead to the emergence of modern chronic diseases of the population in many countries of the world. The urban population was isolated from the use of a sufficient amount of natural plant materials with corrective and healing effects. As a result, the growth of new nutritionally dependent diseases is diagnosed. The solution to these problems can be found in the production of vegetable multicomponent functional food ingredients with a given chemical and biological composition, intended for inclusion in food formulations. A pragmatic approach allows you to make small changes to the traditional food environment and provide the population with healthy food. The aim of the work was to investigate modern scientific approaches to the design, development and production of food ingredients from non-traditional plant materials, their use in the food industry with the availability of scientific evidence of beneficial effects. Plants are a valuable source of biologically active substances. In many countries of the world, researchers study the national flora in terms of their nutritional and pharmacological properties, improve extraction methods, and design complex compounds to increase bioavailability. Discussions are continuing on methods for modeling multicomponent ingredients based on modern information systems, with the goal of optimizing and predicting the final product. There is a growing demand for healthy products manufactured using non-traditional types of food healing local plant materials: thistle meal (Lat. S?lybum mari?num), marsh saber root extract (Lat. C?marum pal?stre), etc. The use of a wide range of ingredients pays attention to foreign countries from non-traditional plant materials, for example, encapsulated banana peels in Australia, the use of lyophilized nettle extract in chocolate production in Croatia.

Highlights

  • Министерство здравоохранения Канады, тущие овощи – щавель, цикорий, черемшу, эстещё в 2003 году определило функциональную рагон

  • Рынок функциональных продуктов в мире за 2018 год составил 69,60 млрд долл., так как он очень динамично развивается, то, по мнению специалистов, уже к 2030 он превысит 94,21 млрд долл. [5]

  • Многие виды нетрадиционного растительного сырья за счёт полезных биологически активных веществ знаменитому корню женьшень, собранных в арктических регионах Тюменской области [10]

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Summary

Introduction

Министерство здравоохранения Канады, тущие овощи – щавель, цикорий, черемшу, эстещё в 2003 году определило функциональную рагон. Научный подход в производстве Nekrasova K.L., Popov V.G. Scientific approach to the production of функциональных пищевых ингредиентов на основе нетрадиционного functional food ingredients based on unconventional plant materials. Данный патентно-информационный обзор показывает повышенное внимание исследователей к производству функциональных продуктов питания на основе растительных многокомпонентных функциональных ингредиентов, определяющих физиологические свойства конечных приправ в кулинарии, кондитерской, ликероводочной, парфюмерной и фармацевтической промышленности.

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