The development of targeted drinks is a priority in the field of healthy eating. For their production, plant raw materials are actively used, containing a wide variety of biologically active substances. The presence of these ingredients helps to improve many physiological processes in the body, as well as to increase its immune status. Numerous studies have confirmed the high efficiency of ultrasonic effects on various technological processes. Ultrasonic extraction was carried out at t = 20 °C and an ultrasonic wave frequency of 22 kHz. As a result of research, it was found that with ultrasound exposure, an equilibrium state is achieved within 15 minutes. In order to develop new recipes for drinks, natural raw materials, their chemical composition and the effects on the human body have been studied. The selected ingredients in a certain quantitative ratio made it possible to obtain drinks with improved bio-corrective properties, which allows satisfying the daily requirement of the human body for biologically active substances. Ultrasonic exposure has a positive effect on the organoleptic characteristics of the drink and the aftertaste, as evidenced by the comparative organoleptic evaluation of the samples. The functional properties of the developed drinks have been confirmed experimentally. In the drinks, the following were determined: the content of macronutrients, antioxidant activity, the content of vitamin C, the duration of the shelf life. The use of the method of ultrasonic extraction in the technology of preparing drinks allows one: to reduce the preparation time by half, to reduce the amount of raw materials by 15 %, to increase the content of macronutrients by 45 %, to increase the content of vitamin C by 35 %, to increase the antioxidant activity by 45-50 %, increase stability during storage by 50 – 60 %, increase organoleptic characteristics. The results obtained prove the intensifying effect of ultrasonic exposure in the production of functional drinks.
In this experimental work, the method of ultrasonic extraction was used to intensify the preparation of the extract. The maximum extraction of nutrients during the preparation of extracts with the maximum preserved initial bio-corrective effect on the body is possible with the help of ultrasonic extraction. The article presents experimental data on the determination of the content of macronutrients in the obtained drinks, such as potassium, sodium, calcium, magnesium, which, in comparison with other nutrients, are the most stable during the production and storage of drinks. As a result of experimental studies, it was found that, in comparison with control samples, the content of macronutrients in drinks prepared using the ultrasonic extraction method increases by 45 %, which makes up the body’s daily need for these nutrients from 3 % to 25 %. In drinks prepared using ultrasonic extraction, the vitamin C content increases by 50 %, and meets the daily requirement by 100 %. The values of antioxidant activity in samples prepared using the method of ultrasonic extraction exceed the control samples by 45-50 %. The studies carried out prove the high biological value of beverages.
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