The effect of microwave heating of fruit and vegetable raw materials on the water-soluble antioxidants content

Abstract

Abstract In the food industry, when processing fruits and vegetables, heat treatment is used. Most often, the pretreatment processing of plant materials is carried out with steam or water, as a result of which there is a loss of nutrients valuable for the human body, including antioxidants. The article proves the advantage of using microwave heating as a preliminary heat treatment of apple and beet refuse in order to increase nutritional value by increasing the content of water-soluble antioxidants in them. Thus, the content of vitamin C increases by 1.32 - 1.57 times, flavonoids by 1.77 - 2.01 times.