Aromatic Addition Research Articles

NUTRITION PROPERTIES OF SMOKED PRODUCTS FROM HYDROBIONTS

The paper substantiates the expediency of improving the technology of cold smoking titu kippers fish. On the basis of the analysis of literary sources, the priority directions of processing fish raw materials and expanding the assortment of smoked fish are determined. An analysis of existing technologies of smoked fish products was carried out. The expediency of using spices to create a food product with improved organoleptic indicators and increased nutritional value is theoretically substantiated. The effectiveness of combining various types of spices with fish raw materials has been experimentally confirmed. Recipes of new types of smoked fish based on fish raw materials with the addition of spicy and aromatic additives have been developed. A study of organoleptic, physico-chemical indicators of quality and nutritional value of finished products was conducted. Based on the research results, the compliance of the indicators with the requirements of the standard was established. According to the organoleptic tests, the experimental samples received higher overall scores compared to the control, sample No. 2 received the highest score. As a result of the assessment using the flavor profile method, it was established that the addition of spicy and aromatic additives allows to obtain a product with high organoleptic indicators and to reduce the duration of processing of the semi-finished product with smoking smoke, which increases the safety of the finished product. Physico-chemical studies confirmed that the salt and moisture content in the developed samples correspond to the established norms. In terms of chemical composition, the control sample has the highest protein content - 25.39 ± 0.18%, the highest fat content in sample No. 3 - 12.29 ± 0.15%. The results of chemical composition studies indicate the high nutritional value of the developed product.

Additive engineering in CH3NH3PbBr3 single crystals for terahertz devices and tunable high-order harmonics

A cost-effective technique to grow high-quality transparent MAPbBr3 (MA) perovskite single crystals (SCs) using various aliphatic, aromatic, and chiral additives was demonstrated for tunable high harmonics generation (HHG) studies.

Improving the efficiency and stability of perovskite solar cells using π-conjugated aromatic additives with differing hydrophobicities

Perovskite solar cell efficiency and stability are improved by π-conjugated aromatic additives that are hydrophobic or hydrophilic due to strong binding with the perovskite.

Fabrication of Thermally Stable Sulfonated Poly(arylene ether sulfone) Containing Sulfonic Acid Based Additives for Proton Exchange Membrane Fuel Cells

AbstractA systematic investigations on the effect of sulfonic acid additives for the fabrication of thermally stable sulfonated poly(arylene ether sulfone) (PAES) composites for proton exchange membranes fuel cell applications were carried out. A uniform microstructure containing different concentration (1, 5 and 10 vol.%) of aromatic sulfonic acid additives (aniline‐2‐sulfonic acid (ASA), 3‐aminobenzenesulfonic acid (ABSA) and 3‐amino‐4‐hydroxy‐benzenesulfonic acid (AHBSA)) and biphenol‐based disulfonated poly(arylene ether sulfone) copolymer (PAES) as the matrix were successfully prepared. Phase segregation of the additives with sizes ranging from 1 to 2 μm was confirmed using scanning electron microscopy (SEM). Both thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC) confirmed that additive derived PAES were thermally stable up to 400 °C. Proton conductivity of ASA‐PAES membranes was found to increase gradually with ASA concentration. Among all membranes PAES‐10 %ASA exhibited the highest conductivity of 0.123±0.01 S⋅cm−1 at 100 % relative humidity. However, PAES‐1 %ASA and PAES‐10 %ABSA membranes demonstrated the lowest leaching. Water uptake, ion exchange capacity and leaching parameters were correlated to additive concentration. This study will serve as a guide for the fabrication of PAES membranes with high concentration of sulfonated group in the polymer chain with enhanced thermal stability and proton conductivity.

Interplay of the Influence of Crosslinker Content and Model Drugs on the Phase Transition of Thermoresponsive PNiPAM-BIS Microgels.

The phase transition behavior of differently crosslinked poly(N-isopropylacrylamide)/N,N’-methylenebisacrylamide (PNiPAM/BIS) microgels with varying crosslinker content is investigated in presence of aromatic additives. The influence of meta-hydroxybenzaldehyde (m-HBA) and 2,4-dihydroxybenzaldehyde (2,4-DHBA), chosen as model drugs, on the volume phase transition temperature (VPTT) is analyzed by dynamic light scattering (DLS), differential scanning calorimetry (DSC), and 1H-NMR, monitoring and comparing the structural, calorimetric, and dynamic phase transition, respectively. Generally, the VPTT is found to increase with crosslinker content, accompanied by a drastic decrease of transition enthalpy. The presence of an additive generally decreases the VPTT, but with distinct differences concerning the crosslinker content. While the structural transition is most affected at lowest crosslinker content, the calorimetric and dynamic transitions are most affected for an intermediate crosslinker content. Additive uptake of the collapsed gel is largest for low crosslinked microgels and in case of large additive-induced temperature shifts. Furthermore, as temperature is successively raised, 1H NMR data, aided by spin relaxation rates, reveal an interesting uptake behavior, as the microgels act in a sponge-like fashion including a large initial uptake and a squeeze-out phase above VPTT.

Aromatic feed additives when phase feeding of steers

research results of some scientists indicate an increase in the average daily gain of live weight in steers by 17–20 % and a decrease in feed expenditures by 15–18 % with periodic changes in the nutritional content of ration from 80 to 120 % of the norm. The purpose of the research was to establish the infl uence of phase feeding when using aromatic feed additives on the feeding behavior, physiological state and beef productivity of steers of Simmental breed. The research was carried out in the Private agricultural farm “Agrofi rma Privolye” in the Troitsk area in the Luhansk region and the Peasantry farm “Tananov K. A.” in the Sukhinichi area in the Kaluga region. Three scientifi c and economic experiments were conducted to study a new way to increase the productivity of young cattle on fattening by organizing phase feeding of steers with periodic changes in the nutritional content of their rations from 80 to 120 % of the norm (without changing the structures) and using aromatic feed additives VANILLA 12033, ANIMAL FEED FLAVOR 08004168 and CITRO FENNEL 09005559. It has been established that beef production using the improved method of phase feeding of steers with the periodic use of VANILLA 12033 aromatic additive was more economically effi cient than traditional rearing of young animals. Thus, the profi t from the conditional realization of the weight gain of steers from the age of 12 to 18 months was higher by 3200–7800 rubles (per 1 head) with the increase in the level of profi tability of beef production.

The influence of the japanese millet flour and the method of dough preparation on the formation of the aroma of bakery products

The article presents the results of a study of the formation of aroma-forming substances in bakery products with the addition of paize flour to the recipe. Instrumental assessment of the smell of products was carried out on the smell analyzer «MAG-8» with the methodology «electronic nose». The variants of the experiment differ in the content of paize flour 15–20%, according to the method of preparing the dough: the biological method of loosening – bread, bread sticks, unleavened dough – bread skewers. With the help of an «electronic nose», it was instrumentally proved on the MAG-8 odor analyzer that for the samples submitted for testing, the smell is correct and not pronounced, aromatic additives and odor enhancers, as well as the presence of destructive processes and mold formation are absent. When comparing the volatile compounds in the samples quantitatively, it should be noted that since the semi-finished bread undergoes longer fermentation than breadsticks, the content of alcohols and ketones is 22% higher, and compared with bread skewers, where there is no fermentation process, they are 93% more, a similar picture with acids. However, when comparing the content of individual components in samples, especially oxygen-containing compounds, they are almost twice as large in the absence of a biological method of loosening in bread skewers. For consumer evaluation, such changes are not significant for those samples in the formulation of which the content of paize flour is no more than 15% and recognized by consumers according to organoleptic indicators.

Dynamic flux regulation for high-titer anthranilate production by plasmid-free, conditionally-auxotrophic strains of Pseudomonas putida

Anthranilate, an intermediate of the shikimate pathway, is a high-value aromatic compound widely used as a precursor in the production of dyes, fragrances, plastics and pharmaceuticals. Traditional strategies adopted for microbial anthranilate production rely on the implementation of auxotrophic strains—which requires aromatic amino acids or complex additives to be supplemented in the culture medium, negatively impacting production costs. In this work, we engineered the soil bacterium Pseudomonas putida for high-titer, glucose-dependent anthranilate production by repurposing elements of the Esa quorum sensing (QS) system of Pantoea stewartii. The PesaS promoter mediated a self-regulated transcriptional response that effectively knocked-down the expression of the trpDC genes. Next, we harnessed the synthetic QS elements to engineer a growth-to-anthranilate production switch. The resulting plasmid-free P. putida strain produced the target compound at 3.8 ± 0.3 mM in shaken-flask cultures after 72 h—a titer >2-fold higher than anthranilate levels reported thus far. Our results highlight the value of dynamic flux regulation for the production of intermediate metabolites within highly-regulated routes (such as the shikimate pathway), thereby circumventing the need of expensive additives.

Unraveling a role of molecular linker in nanoparticles self-organization by SERS spectroscopy: Comparative study of three aromatic diamines

The preparation of controllable small noble metal nanoparticle (NP) aggregates is required for plasmon-enhanced spectroscopy and metamaterials development. In this work, we present a systematic study of three aromatic diamines as possible linkers of silver NPs. Symmetric 4,4′-derivatives of bibenzyl, stilbene and tolane have been selected to reveal the effect of linker rigidity and conjugation degree on the morphology and optical properties of the obtained aggregates. Surface-enhanced Raman scattering spectra of colloidal solutions with different aromatic amine additives have been acquired to assess the surface equilibria and adsorbate state. The non-monotonic concentration profiles have been obtained in the case of effective NPs linking and can be considered as its feature. Transmission electron microscopy and absorption spectroscopy have been involved for the analysis of size and morphology of NPs aggregates. Effective linking of silver NPs is established for stilbene and tolane compounds, which give quasi-spherical aggregates and elongated dimers/trimers. Surface-initiated azo conversion is revealed for bibenzyl compound instead of NPs bridging. The tendency to decrease the degree of NP aggregation with increasing aromaticity and “springiness” of molecular linker is observed. The capability of rigid diamines to assemble the nanoparticles with a finite degree of aggregation, even at high concentrations, distinguishes them advantageously from aliphatic bifunctional linkers. Highly stable plasmonic aggregates can be obtained in this way and implemented further as building blocks for nano- and meta-materials, as well as for tags in imaging applications.

QUALITY EVALUATION OF COCONUT SHELL ACTIVATED CARBON AND ITS APPLICATION AS PRECURSOR FOR CITRONELLAL-SCENTED AROMATIC BRIQUETTE

Coconut shell, as a lignocellulosic material, has a great potential to be developed as a briquette for energy production. In this research, the aromatic briquette is obtained from a mixture of carbon and activated carbon from coconut shell waste using citronellal as an aromatic additive. A tremendous advantage can be gathered compared to the use of other briquettes. The methods used are carbonization and activation of coconut shell raw material followed by the production of briquette with carbon, activated carbon, adhesive, and aromatic addition. The activated carbon quality results meet all the requirements set by the Indonesian National Standard through a series of analysis procedures. Moreover, the briquette surface successfully adsorbs the citronellal aromatic group. The proximate analysis of briquette, consisting of moisture, ash content, volatile matter content, and fixed carbon, were 8-11%, 2-3%, 8-14.5, 82-87%, respectively. Meanwhile, the briquette's density, compressive strength, and calorific value were 0.7-0.8; 222-393 kg, and 6400- 6700 Kcal/kg. This green aromatic-functionalized briquette produced from a mixture of carbon and activated carbon offers an alternative energy source for a society that mainly gives an economic benefit

Relevant safety aspects of raw milk for dairy foods processing.

The concern with food safety in the milk chain begins with the quality of the raw milk. Due to the health hazard that this food can carry when contaminated, the focus of studies has turned to microbiological and chemical contaminants that may be present in raw milk. There is an essential concern about conventional pathogens (Shiga toxin-producing Escherichia coli, Salmonella spp., Listeria monocytogenes, Campylobacter spp., Salmonella spp., and coagulase-positive Staphylococcus spp.) and emerging pathogens (Arcobacter butzleri, Yersinia enterocolitica, Mycobacterium avium ssp. paratuberculosis, Helicobacter pylori, and Cronobacter sakazakii) found in raw milk and dairy products. In addition, a growing public health issue has been raised regarding antimicrobial-resistant pathogens and commensal strains found in milk and dairy products. The antibiotic residues in milk can also damage health, such as allergies, and cause technological problems in dairy products processing. This health issue extends to other chemical contaminants such as heavy metals, pesticides, polycyclic aromatic hydrocarbons, melamine, dioxins, polychlorinated biphenyls, plasticizers, and additives in milk and dairy products. Other chemical substances formed by microorganisms are also of high importance, such as biogenic amines and mycotoxins. Therefore, this chapter aimed to revise and discuss relevant biological and chemical risks to ensure the safety and quality of raw milk and dairy products.

Влияние муки из зерна светлозёрной ржи и продуктов переработки овощей на формирование аромата изделий

The results of studies of the formation of aroma forming substances in flour confectionery products based on flour from grain of light grain rye with the use of vegetable processing products are presented. The instrumental assessment of the smell of the products was carried out in the research laboratory on the laboratory odor analyzer «MAG-8» with the methodology «electronic nose». During the study, it was proved that for the samples submitted for testing, the smell is correct and not pronounced, the presence of aromatic additives and odor enhancers, as well as destructive processes and mold formation are absent. For custard cakes, the alcohol content (ketones, PEG-2000) in sample №2 is lower than in the control and sample №3 by 7,89 % and 4,88 %, respectively. The highest acid content (MO­/MNT) in sample №3 is equal to 26,86, more than in the control and sample №2 by 3,95 and 1,86 %. There is also an increase in the acid content (Tween) in sample №3 equal to 29,59, less than in the control and sample №2 by 4,33 and 4,21 %. For shortbread cookies «Kisher», the content of all components decreases, except for the content of alcohols (ketones, PEG-2000), which increases by 11,23 %. While sample №2 has a richer flavor compared to the control, due to an increase in the alcohol content (ketones, PEG-2000) by 12,86 %, the amine content (BCS/MNT) by 1,67 % and the amine content (PDEGS) by 3,59 %. For the shortbread «Kisher» from rye flour, an increase in the alcohol content (ketones, PEG-2000) by 6,14 and 7,03 %, the acid content (MO/MNT) by 2,65 and 4,45 % and a decrease in the acid content (Tween) by 6,97 and 8,85 %, respectively, is observed for sample №2 and sample №3.

Dirhodium Carboxylate Catalysts from 2-Fenchyloxy or 2-Menthyloxy Arylacetic Acids: Enantioselective C-H Insertion, Aromatic Addition and Oxonium Ylide Formation/Rearrangement.

A new class of dirhodium carboxylate catalysts have been designed and synthesized from 2‐fenchyloxy or 2‐menthyloxy arylacetic acids which display excellent enantioselectivity across a range of transformations of α‐diazocarbonyl compounds. The catalysts were successfully applied to enantioselective C−H insertion reactions of aryldiazoacetates and α‐diazo‐β‐oxosulfones affording the respective products in up to 93 % ee with excellent trans diastereoselectivity in most cases. Furthermore, efficient desymmetrization in an intramolecular C−H insertion was achieved. In addition, these catalysts prove highly enantioselective for intramolecular aromatic addition with up to 88 % ee, and oxonium ylide formation and rearrangement with up to 74 % ee.

Exploiting Continuous Processing for Challenging Diazo Transfer and Telescoped Copper-Catalyzed Asymmetric Transformations.

Generation and use of triflyl azide in flow enables efficient synthesis of a range of α-diazocarbonyl compounds, including α-diazoketones, α-diazoamides, and an α-diazosulfonyl ester, via both Regitz-type diazo transfer and deacylative/debenzoylative diazo-transfer processes with excellent yields and offers versatility in the solvent employed, in addition to addressing the hazards associated with handling of this highly reactive sulfonyl azide. Telescoping the generation of triflyl azide and diazo-transfer process with highly enantioselective copper-mediated intramolecular aromatic addition and C–H insertion processes demonstrates that the reaction stream containing the α-diazocarbonyl compound can be obtained in sufficient purity to pass directly over the immobilized copper bis(oxazoline) catalyst without detrimentally impacting the catalyst enantioselectivity.

Табиғи хош иісті дәмдеуіш қоспалары бар жемісті көкөніс жартылай фабрикаттарының технологиясын жетілдіру

The sharp deterioration of the environmental situation in the Republic of Kazakhstan, associated with human activity and the impact of harmful factors on the environment, affected the quality of food consumed by insufficient consumption of domestic fruit and vegetable products containing vitamins, minerals of an alkaline nature, carbohydrates, vegetable proteins, pectin substances and active fiber. The problem of improving the quality of growing and processing fruits and vegetables is one of the main tasks of the food independence of the Republic of Kazakhstan. Currently, the share of large vegetable farms in the Republic of Kazakhstan is only 10%. The volume of industrial processing of fruit and vegetable crops in Kazakhstan is insignificant. The demand for domestic fruit and vegetable products in the country is met only by 35-40%, most of it is imported from countries such as Russia, Kyrgyzstan, Uzbekistan and China. There is a need for the development of organic vegetable growing in Kazakhstan and the creation of new types of domestic fruit and vegetable products containing a sufficient amount of useful and active substances that can bind and remove toxic substances and radioactive elements from the human body. The purpose of the work is to improve the technology of fruit and vegetable semi-finished products with natural spicy and aromatic additives, to develop a multi-component recipe for vegetable mixtures and a method for producing quick-frozen vegetable mixtures with high quality indicators. These studies were aimed at studying the chemical composition and functional and technological properties of vegetables and spicy - aromatic plants for the content of biogenic compounds: carbohydrates, proteins, vitamins, essential oils, minerals and other substances. The structure of plant tissues was studied and the mass fraction of moisture, dry matter, fiber, mono - and disaccharides, pectin substances, vitamin C was determined, the formulation and production technology of Assorted vegetable mixtures were developed, and quality indicators were determined.

Evaluation of characteristics and microbial community of anaerobic granular sludge under microplastics and aromatic carboxylic acids exposure

The influences of polyether sulfone (PES) microplastics and different structures aromatic carboxylic acids such as benzoic acid (BA), phthalic acid (PA), hemimellitic acid (HA), and 1-naphthoic acid (1-NA) on the performances and characteristics of anaerobic granular sludge as well as the microbial community were investigated. The chemical oxygen demand (COD) removal efficiency was the highest in the experimental group with 40 mg/L BA, reaching 90.1%. The inhibitory effect of aromatic carboxylic acids addition on the 2,3,5-triphenyltetrazolium chloride (TTC) activity was more obvious than that on 2-para (iodo-phenyl)-3(nitrophenyl)-5(phenyl) tetrazolium chloride (INT) activity. Compared with the control group (only 0.5 g/L PES microplastics, 60.6 mg TF·g TSS·h−1), the inhibition effect of TTC activity was 32.5 mg TF·g TSS·h−1 and 44.3 mg TF·g TSS·h−1 in the 40 mg/L HA and 40 mg/L 1-NA experimental groups, respectively. When aromatic carboxylic acids were added, the activities of acetate kinase and coenzyme F420 in the anaerobic granular sludge decreased. The excitation-emission matrix (EEM) fluorescence spectra indicated that loosely bound extracellular polymeric substances (LB-EPS) began to decay. After the addition of different aromatic carboxylic acids, the CC and CH functional groups of the anaerobic granular sludge increased, suggesting that aromatic carboxylic acids migrated to the surface of anaerobic granular sludge, such a transfer would lead to changes in anaerobic granular sludge performance. High-throughput sequencing technology showed that the dominant microbial communities in the anaerobic granular sludge were Proteobacteria, Methanothrix, and Methanomicrobia. After the addition of aromatic carboxylic acids, the relative abundances of Proteobacteria, Methanobacterium, and Methanospirillum increased. In the presence of PES, 1-NA had the most serious toxicity to the anaerobic granular sludge.

The impact of medicinal and aromatic plant addition on antioxidant, total phenolic, antimicrobial activities, and microbiological quality of Mozzarella cheese

In the present work, the antioxidant, antimicrobial activities, total phenolic content, and microbiological quality of Mozzarella cheeses added with medicinal and aromatic plants namely rosemary (Rosmarinus officinalis L.), basil (Ocimum basilicum L.), peppermint (Mentha piperita L.), and Turkish oregano (Origanum onites L.) were investigated. Results demonstrated that peppermint and Turkish oregano increased antioxidant and antimicrobial activities, while Turkish oregano and basil increased the total phenolic content of the Mozzarella cheese samples. Mozzarella cheese samples added with Turkish oregano exhibited antimicrobial activity against Escherichia coli, Listeria monocytogenes, and Enterococcus faecalis during 30 days of storage. Mozzarella cheese sample added with rosemary and peppermint exhibited antimicrobial activity against Staphylococcus aureus in early storage, and Mozzarella cheese sample added with rosemary and Turkish oregano exhibited antimicrobial activity against Bacillus cereus on the 10th day of storage. It was determined that the highest activity against the tested microorganisms was observed in Mozzarella cheese sample added with Turkish oregano and peppermint. It was also determined that Lactobacillus spp. and Streptococcus thermophilus counts were above log 4 CFU/g for 30 days. The addition of medicinal and aromatic plants to the Mozzarella cheese samples did not affect yeast and mould development, and the yeast and mould counts increased during the storage period.

Property Modulation of Two-Dimensional Lead-Free Perovskite Thin Films by Aromatic Polymer Additives for Performance Enhancement of Field-Effect Transistors.

The inevitable oxidation of Sn2+ and p-type self-doping has plagued the development of two-dimensional (2D) Sn-based perovskite field effect transistors. In this work, we demonstrate the modulation of the properties of phenethylammonium tin iodide ((PEA)2SnI4) perovskite thin films by introducing the aromatic polymer additives of poly(4-vinylphenol) (PVP) and poly(vinyl pyrrolidone) (PVPD) during the crystallization processes, keeping the 2D layered structure of (PEA)2SnI4 unchanged. The proposed formation mechanisms of the polymer-assisted (PEA)2SnI4:PVP and (PEA)2SnI4:PVPD films disclose that the interactions between the polymers and (PEA)2SnI4, such as hydrogen bonds, π-π interactions, and coordination bonds, lead to the improvement of the morphology and crystallization as well as the inhibition of Sn2+ oxidation of the films. However, the field-effect transistors based on the two polymer-assisted (PEA)2SnI4 thin films constructed on the dielectric of poly(vinyl alcohol) (PVA) modified by crosslinking PVP (CL-PVP) exhibit quite a different performance. Compared with the (PEA)2SnI4 transistor, without sacrificing the hole mobility, the on-off current ratio of the (PEA)2SnI4:PVP device increases by one order of magnitude, and the subthreshold slope declines slightly due to the reduced leakage current, which results from the reduction of p-type self-doping of the perovskite film and the improved quality of the perovskite/dielectric interface because of the strong π-π interactions between the benzene rings in CL-PVP and (PEA)2SnI4:PVP. In contrast, the (PEA)2SnI4:PVPD transistor exhibits relatively poor overall performance because of the N-vinylpyrrolidone of PVPD. More importantly, employing PVP and PVPD as additives can effectively enhance the chemical stability of (PEA)2SnI4 as well as the operational stabilities of the corresponding transistors. Our work provides an effective strategy for selecting chemical additives to improve 2D perovskite properties and suppress the oxidation of Sn-based perovskites, and paves a way toward the future applications of Sn-based perovskite optoelectronic devices with high performance and stability.

Spectrophotometric method for evaluating proteolysis in cheeses and aromatic additives with a cheesy taste

The spectrophotometric method for measuring protein content can be used to evaluate the degree of proteolysis in cheeses. At a wavelength of 280 nm, tryptophan and tyrosine are absorbed, a high amount of them is found in casein, the main protein of cheese mass. It was found that the value of the absorbance coefficient of the solution of proteins extracted from flavoring additives with cheese flavor (FA) and cheeses depends on the degree of proteolysis of proteins in the cheese mass and differs in FA and different types of cheeses. The highest absorbance coefficient is observed in the FA samples A1%1cm = 10.30, in which from 65 to 81% of the protein is converted into a soluble state. In cheeses, the degree of proteolysis is from 23 to 33%, and the absorbance coefficient of solution is from 1.1 to 2.4 (with the exception of Cheddar cheese), which indicates an incomplete transition of amino acids absorbing radiation at 280 nm into the extract released from cheeses. Using the spectrophotometric method, the results of measuring the content of soluble protein in cheeses and FA, strictly correlating with the results achieved by the Kjeldahl method (R2 > 0.81), can be obtained. To get reliable results of evaluating the content of water-soluble protein in cheeses, it is necessary to carry out measurements on a sample of cheeses belonging to the same species group, having the same specificity of proteolysis and slightly different absorbance coefficient between samples within the instance.

Influence of various factors (temperature, humidity, light) on the chemical composition and antioxidant activity of bisquis

Confectionery - food products, usually with a high sugar content, characterized by high calorie content and digestibility. They are divided into groups: sugar, flour confectionery, chocolate, cocoa. The following types of products are used as the main raw materials for the preparation of confectionery products: flour (wheat, rye, corn, rice, oatmeal, etc.), sugar, honey, fruits and berries, milk and cream, fats, eggs, yeast, starch, cocoa, nuts, food acids, gelling agents, flavoring and aromatic additives, food dyes and baking powder. The high content of carbohydrates, proteins and fats, as well as polyunsaturatedfatty acids and some vitamins determines the significant value of confectionery products. The influence of shelf life on biscuit semi-finished products prepared according to the classical recipe using pomace powder and concentrated juice of black currant and blueberry berries is shown. Methods used in the experimental part: measurement of the total phenolic content using the Folin-Chekelau reagent, the total content of flavonoids and anthocyanins, the level of free radical capture DPPH (2,2-diphenyl-1-picrilhydrazyl), the total antioxidant activity by the FRAP method and the antioxidant activity in the linoleic acid system. It was found that the content of phenolic substances, flavonoids, anthocyanins and antioxidant activity is greatly influenced by high humidity and a constant light source. These indicators are significantly reduced, but when stored in a vacuum, this decrease in indicators can be slowed down.