USE OF ELDER (SAMBUCUS NIGRA L.) IN THE FOOD INDUSTRY: STATE AND FURTHER PROSPECTS. OVER-VIEW

Abstract

A steady trend towards a healthy lifestyle contributes to a significant increase in consumer demand for natural food products for functional and preventive purposes. Such products have a balanced chemical composition, provide a balanced diet, promote health, improve physical and mental performance, increase the body's resistance to adverse environmental influences. In order to meet the needs of the consumer, the food industry develops new food products and makes changes to the recipes of traditional products. Over the past decades, many natural sources of raw materials have been explored that can significantly increase the nutritional value of food products and fully replace synthetic food additives. Numerous studies confirm that black elder (Sambucus nigra L.) has high antioxidant activity and is a good source of many important biologically active compounds. Therefore, in many countries, elderberry is used in the food industry as a raw material and food additive. The high content of anthocyanins, as well as other polyphenols and vitamins in elderberry, confirms that it can be used not only as a dye, but also as an antioxidant. Due to the presence of bioactive compounds in elderberry, its use in food production as a raw material component will allow obtaining functional products with a high antioxidant capacity. However, it is necessary to study and correctly use the required amount of elderberry additive and the technology of adding elderberries to food in order to ensure a positive effect on the nutritional and technological properties of the finished food product, without worsening the organoleptic characteristics of food products. The purpose of this article is to review the main biologically active compounds present in elderberry, as well as its potential use in the food industry.