The effect of ascorbic acid on the color of sea buckthorn juice as an ingredient of sports nutrition

Aim. The paper aims to study technological approaches to sea buckthorn juice to obtain a consumer-attractive product for sports nutrition. Materials and methods. Freshly-pressed sea buckthorn juice was used as study material. Juice clarification was performed with GranuBent PORE-TEC bentonite (ERBSLOEH Geisenheim AG, Germany) in combination with pretreatment with fruit processing enzymes (Rapidase Clear, DSM Nutritional Products Ltd, Switzerland). Final filtration was performed with Seitz KS80 filter sheets. For the purpose of the study, standard and nonstandard methods of data analysis were used along with statistical processing of the data obtained. Results. The results obtained confirm that fruit and berry juices are of particular importance for sports nutrition. Ascorbic acid contributes to non-enzymatic browning of clarified sea buckthorn juice and creates the need for an additional technological stage to make the juice look attractive. The study of technological approaches to sea buckthorn juice for sports nutrition was performed. The use of bentonite for juice clarification in combination with fruit processing enzymes made it possible to obtain consumer attractive clarified sea buckthorn juice for sports nutrition. Conclusion. Studies of technological approaches to clarified sea buckthorn juice as a consumer-attractive product for sports nutrition are quite promising and contribute to the development of production technologies in sports nutrition.