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Документ Functional nutrition to support the health of the population of Ukraine under wartime conditions(2023) Stetsenko, Natalia; Simahina, Galina; Goyko, Iryna; Bashta (Sheremet), AllaThe population of Ukraine has been living in conditions of Russian aggression for more than a year and is in a state of stress due to shelling, uncertainty of the future, risks of loss of life and property, worries for the lives of relatives who are in the ranks of the defense forces or found themselves in territories temporarily not controlled by Ukraine. Under these conditions, the quality of food, drinking water, and the environment deteriorate, with complex negative impacts on people's health. They need particular special nutrition with a full set of necessary essential nutrients, capable of providing physical and psychological endurance, preventing the occurrence and development of somatic, nervous and other types of various diseases. For this, health and functional food products and drinks are needed, which will include a scientifically based selection of physiologically functional ingredients with the necessary medical and biological indicators and directed therapeutic and preventive properties. The research analyses the positive effects of micronutrients that affect physiological processes in the human body during periods of stress and poststress. It is known that in such conditions the metabolism takes place more actively, the consumption of some vitamins and minerals increases, therefore the need for antioxidant vitamins and vitamin cofactors of the body's enzymatic systems increases. There are a number of factors that increase the impact of stress on the human body and, as a result, should be excluded. These include food toxins, alcohol, oxidants, and free radicals. One of the most promising ways to prevent stress and reduce its consequences is to include functional foods and beverages as part of the diet. Their composition should include these functional ingredients, the deficiency of which disrupts the body's adaptive capabilities.Документ Комбінована ресурсоефективна технологія заморожених плодово-ягідних напівфабрикатів(2023) Сімахіна, Галина Олександрівна; Кочубей-Литвиненко, Оксана Валер'янівнаУ нинішніх несприятливих умовах довкілля – роки пандемії Covid-19, воєнний стан – живі організми перебувають під постійним оксидантним стресом унаслідок дії вільних радикалів, реакційноздатних форм сполук кисню і прооксидантів, інших шкідливих чинників. І тому особливо важливою постає роль плодово-ягідної сировини як джерела сполук антиоксидантної дії – токоферолів, аскорбінової кислоти, фенольних сполук, каротиноїдів, ферментів, мікроелементів, ароматичних амінів тощо. Мета роботи – на основі теоретичних умовиводів та результатів експериментальних досліджень розробити універсальну технологічну схему отримання заморожених плодово-ягідних напівфабрикатів з різними модифікаціями та варіантами застосування штучного холоду і отриманням продукції, яка відповідає головним принципам харчування ХХІ століття – якість, безпека, ефективність. It is evident that all the live entities in current malignant environmental conditions (Covid-19 pandemic, military state) are exposed to constant oxidant stress due to the activity of free radicals, reactive forms of oxygen, prooxidants and other harmful factors. Therefore, the role of fruit and berry raw materials as the sources of antioxidant substances (tocopherols, ascorbic acid, phenol substances, carotenoids, enzymes, trace elements, aromatic amines, etc.) is gaining more importance. As a matter of fact, seasonality appears to be the conceptual disadvantage of fruit and berry raw materials .Hence the creation of reliable natural antioxidant protection for human body during the whole year is possible, providing that the raw is effectively preserved with maximal retention of all the valuable components of natural origin in the final products. Unfortunately, it is the antioxidant substances (primarily L-ascorbic acid) that undergo the utmost destruction, especially when it comes to berries with tender texture, like blueberries, raspberries or strawberries, which gets ruined in defrosting: in turn, it can result in the loss of cellular juice with antioxidants dissolved in it. Therefore, this work is aimed at improvement of the method to freeze fruit and berry cultures, which is the topical task oriented at the elaboration of multi-variant technology of high-quality frozen half products with proven expedience of selecting the certain freezing method, regarding the industrial conditions.