SCIENTIFIC COMMODITY RESEARCH ON CHANGES IN THE QUALITY OF FOOD PRODUCTS DURING STORAGE
Abstract
The article presents the results of scientific commodity research on changes in the quality of
food products associated with oxidative processes during storage. The aim of the article is to study food
additives (phytoadditives) with antioxidant properties to slow down negative changes in quality during storage.
Lipids that are part of food products are the least resistant to oxidation by atmospheric oxygen compared to
other chemical components. Therefore, resistance to oxidative processes during storage is one of the main
requirements for the properties of fats and fat-containing products, along with nutritional value and proper
organoleptic indicators. As a result of such quality changes – oxidation processes – harmful compounds are
formed for the body, in particular toxic ones. This leads to spoilage and unsuitability for consumption of food products. Anti-radical mechanisms of phytoadditives from powders of violet tricolor (Viola tricolor) and flowers
of chamomile (Matricaria chamomilla) on margarine were experimentally established. Such phytoadditives
have antioxidant activity, which is 0.385 and 0.212 units, respectively. The introduction of these phytoadditives
into the fat system allows to significantly slow down the oxidation process, since the formation of primary
products is slowed down by 1.1–1.7 times and secondary products by 1.2–1.74 times. The valuable chemical
composition of phytoadditives, which explains the antioxidant effect, also causes the potential enrichment of
food products with biologically active substances. Taking into account the data obtained, we can conclude
that it is advisable to develop a scientific direction in the search for new natural additives that will prevent
negative changes in the quality of food products during storage, in particular, the study of combining various
phytoadditives.
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