Comparative analysis of the composition of wild berries as enriching food ingredients

The adjustment of diets through the introduction of enriching food ingredients into prescription formulations refers to developments that contribute to the formation of a healthy nutrition market. The implementation of such developments is possible only with a comprehensive study of the properties of ingredients, including their material composition, manufacturability, accessibility, functional, technological and other properties at earlier stages of research. Among the promising enriching components are wild berries, including berry processing products, including secondary ones. The material composition of pomace of shiksha, lingonberries, cranberries obtained in the low-temperature technology of concentrated juice of direct extraction has been studied. To preserve the properties and ensure the manufacturability of pomace as ingredients of food systems, they were subjected to low-temperature infrared drying. It has been established that the extracts from wild berries have a different composition depending on the species. Thus, pomace from shiksha berries are characterized by a higher content of fiber, nitrogenous substances, minerals, including calcium, iron, manganese, copper and zinc in comparison with pomace from cranberries and cranberries, have a significantly higher content of anthocyanins. According to the content of common sugars, cranberry pomace differs, organic acids - cranberry pomace. Analyzing the material composition of dried pomace from wild berries by the ability to provide the effect of a functional food ingredient, it is necessary to isolate such nutrients as dietary fiber and anthocyanins in the pomace of shiksha, calcium, copper and manganese in the pomace of shiksha, cranberries and lingonberries. From the standpoint of the preservation of properties and material composition, cranberries should be distinguished, characterized by a high content of organic acids. In general, dried pomace of shiksha, cranberries and cranberries can be considered as food ingredients for the design of enriched and/or functional foods.