Abstract
Research on the composition of new types of food products, including those enriched with physiologically functional ingredients, is relevant and promising, since it allows us to organize public nutrition on a scientific and hygienic basis. The aim is experimental justification of the use of wild medicinal raw materials in food production. The methodological basis is a systematic analysis of the technology for the production of bakery products, non-alcoholic carbonated drinks and poultry sausages enriched with wild medicinal raw materials. In accordance with the chosen method, the problem of choosing and justifying the use of wild-growing phyto-enrichment agents of different species has been solved. It has been established that the introduction of phyto-enrichment agents has a positive effect on maturation processes of the dough. The use of wild medicinal raw materials is more justified in the form of herbal infusions. In the production of non-alcoholic carbonated drinks, drinks containing hawthorn, echinacea grass, linden flowers, lingonberry leaves, rose hips and thyme herbs have the most harmonious taste. In the production of sausages, wild-growing medicinal raw materials can be used as water-alcohol infusions and crushed raw materials. A water-alcohol infusion of fireweed narrow-leaved has the greatest inhibitory effect on the development of bacteria.
Highlights
IntroductionOne of the urgent areas of modern research is the study of the use of wild-growing medicinal raw materials in the production of traditional food products
The research results prove that the phytochemicals contained in wild medicinal raw materials are bioactive plant compounds that can be used as antimicrobial, antibacterial agents
The introduction of phyto-enrichment agents has a positive effect on dough maturation processes due to the high content of mono- and disaccharides, organic acids and minerals
Summary
One of the urgent areas of modern research is the study of the use of wild-growing medicinal raw materials in the production of traditional food products. The research results prove that the phytochemicals contained in wild medicinal raw materials are bioactive plant compounds that can be used as antimicrobial, antibacterial agents. They prevent cancer, cardiovascular and inflammatory diseases [12]. The possible dose of additional wild-growing medicinal raw materials is often limited by sensory restrictions [15], which does makes it impossible to use them in high concentrations for suppressing pathogenic microorganisms in food and prolonging the shelf life
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
