Scientific and practical aspects of functional food technology

The article presents a literature and patent review in the field of production of functional and specialized (curative and preventive) food products. Approaches of various scientific schools in the application of unconventional types of raw material for the formation of new properties and improving of the nutritional value of food products are given. The reasons resulted in the need to create products of this purpose are indicated. In particular, the position of the World Health Organization (WHO) on minimizing the risks of non-communicable diseases caused by the quality of nutrition has been considered. The use of a functional food ingredient containing fucoidan in the technology of bakery and cultured milk products has been scientifically and practically justified. When fucoidan is added into fermented milk drink, an increase in the mass fraction of the biologically active substance, that is kefiran exopolysaccharide, is observed at 19.1mg/g compared with the classical product. The volume of the separated whey is less by 29% for a sample of a fermented milk drink obtained with the addition of fucoidan compared to the conventional technology. The results of the evaluation of the composition of lactic acid bacteria indicate that the use of fucoidan makes it possible to form microbial flora peculiar to the fermented milk products. The effect of fucoidan on the organoleptic and physical and chemical parameters of bread quality has been determined 3, 24, 48 and 72 hours after baking. At the same time the deviation of the moisture content is reduced by 1.3 %, porosity is reduced by 1.4 %. In addition, the thermal stability of fucoidan has been studied after bread baking. The residual content of fucoidan is (0.196 ± 0.0015) mg/g when applied in an amount of 0.2 mg/g. The obtained data confirm the possibility of using fucoidan in the technology of fermented milk drinks and bakery products in order to ensure their functional properties.