The use of ultrasonic exposure in the production of functional beverages based on natural raw materials

Abstract

Abstract The technology of drinks production makes it possible to create a variety of tastes and use various natural foundations. Expanding the assortment of “wholesome” and “functional” drinks reveals possibilities for controlling the process of biologically active substances entering the body. From a technological point of view, the drink is the most convenient model for creating new products, including the use of natural plant materials. For creating them, traditional extraction methods are often used. They have several drawbacks: they are long, laborious, occur when exposed to high temperatures, which leads to the loss of raw materials of biologically active substances, the taste of aroma, and a decrease in biological value. In this regard, the actual direction of improving technological solutions in this area is the application of the ultrasonic intensification of the extraction process method. Ultrasound can significantly reduce the duration of the process, increase the yield of biologically active target components and improve the organoleptic characteristics of beverage extracts [2]. The work is devoted to the study of the ultrasonic extraction method in the preparation of functional beverages. The obtained data indicate that the use of this method helps to reduce the time of the extractant saturation, increase the antioxidant activity and yield of extractive substances. This result helps to ensure higher organoleptic characteristics of drinks.