Minimization of food losses with ecotechnology approaches being used

The article analyses the approaches of minimizing food losses in processing such a growth as apples. This growth occupies a leading place in volumes of cultivation both in the Russian Federation and in the world in common. Possible losses arising in the process of traditional production of apple juice and its concentrates data presented. A comparative characteristic of the values of quality indicators (titratable acidity in terms of malic acid, mass fraction of total sugar, mass fraction of pectin and antioxidant activity) of variety components of the presented samples was provided. It has been found that antioxidant activity for juice (3.37 ± 0.25 mg Ak/ml), for received apple leavings (0.23 ± 0.15 mg Ak/ml) from the mesocarp (pulp) is decreased in comparison with the corresponding samples from the rest of the structural elements of apples (juice 4.47 ± 0.20 mg AA/ml, apple leavings 1.44 ± 0.15 mg AA/ml). The data obtained is showed the possibility of using apple leavings after the process of producing apple juice and its concentrates as a source of antioxidants, pectin and dietary fibers. As one of the methods for extracting these raw ingredients, the article represented the use of ultrasonic exposure. This technological method allowed to increase the antioxidant activity of water extracts from apple leavings in 2-2.5 times and reduced the rate of extraction of biologically active substances.