Fruit growing
and viticulture of South Russia

Annotation

The possibility and feasibility of creating functional food products is considered. It has been shown that grapes can and should be used as an antioxidant with dietary and therapeutic properties. The modern ideas about the formation of food rations, which imply the need to take into account the individual characteristics of the physiology of people for whom the product will be developed, are considered. Abnormalities of the human body, such as oxidative stress and metabolic syndrome, are among the main objects of control. In developing a scheme for analyzing functional ingredients of grapes, the main regulatory provisions of international standards, guidelines of the Codex Alimentarius Commission, Russian standards, reference data on the chemical composition of Russian food products were taken into account. The analysis of the available information base, the use of which makes it possible to establish the functionality of a food product and/or an ingredient for a functional purpose, has been carried out. A table of contained in grape nutrients that allowed to select the desired composition of grapes has been developed. The work was carried out on the example of the available and obtained properties of resveratrol and flavonoids, sufficiently mastered and recommended compounds of the vine with the studied chemical composition and structure. For the development and systematic use of food products with proven properties, following concepts are disclosed: Functional ingredients and functional products. Three samples of semi-finished products were obtained from the Rylines pink seedlings grape variety: juice, must, juice with the addition of mint. The samples were tested for the content of polyphenols and ascorbic acid. According to the test results, it was determined that juices have the best biochemical parameters for functional purposes. Using the obtained results, on the basis of proven quality control techniques, the feasibility of developing a new methodology for creating demanded and controlled indicators of a recommended for development functional food product was determined.