DEVELOPMENT OF NEW TYPES OF TEA DRINKS WITH TARGETED PREVENTIVE PROPERTIES

Abstract

Recently, interest in the production of tea and tea drinks has increased due to its nutritional and medicinal properties. The composition of tea is complex and is still not fully understood. Therefore, the development of new technology of tea and functional tea drinks opens a unique opportunity for domestic manufacturer to produce competitive products.In this study the technology of three types of tea drinks based on raw components of fruits, berries and medicinal plants «Antioxidant», «Immunostimulating», «Cardiovascular» with targeted preventive properties was developed, where the physicochemical, mineral composition and organoleptic parameters were studied.The results of the analysis showed that the highest concentrations of vitamin C (mg/100 g) were found in sea buckthorn fruits (215.7±18.4), black currant fruits (196.5±14.3), melissa leaves (100.1±9.9), lemon peel (90.5±8.4) and Goji berries (49.5±3.8). High β-carotene content (mg/100 g) was observed in Goji berries, lemon balm leaves and sea buckthorn fruits – 91.3±7.6; 47.2±3.6 and 33.7±2.9 mg/100 g, respectively. In addition, fruits, berries and medicinal plants selected as raw components had high levels of flavonoids, xanthophylls, tocopherols, phenolic compounds and other biologically active substances. Cranberry berries (44.8±3.2), Goji berries (31.0±2.6), black tea leaves (25.4±1.9), black currant fruits (21.6±1.2) and peppermint leaves (15.2±1.1) had high levels of total antioxidants (mg/100 g) due to the increased content of catechins, anthocyanins, carotenoids, vitamin C, tannin and bioflavonoids, contributing to the reduction of oxidative stress and protecting cells from the destructive effects of free radicals. Prophylactic tea blends have been studied and shown to have high taste, fine exquisite aroma and actively stimulating and therapeutic properties, according to the created formulations, taking into account antioxidant immunostimulating activity.