Innovation in Food Industry for Health Savin

The article provides results of developing innovation resource-saving technology for processing non-traditional vegetable raw material to produce functional foods necessary to strengthen health and prevent alimentary dependent diseases. In the context of global challenges connected with a drop in population immune status special attention is paid to study and complex use of home officinal and spicy-aromatic raw material (OSARM), such as coneflower, dog-rose, chicory, marigold, mint, thyme and marjoram that possess evident immune-modulating, radio-protective and antioxidant properties. The author’s technology of getting highly-active ingredients, such as micronized cryo-powder of OSARM was substantiated and described in detail. The use of the method of cryogen crushing helps retain biologically active matter in raw material, raise bio-access and effectiveness of the end product. On the basis of worked-out additions formulas and technology for two new types of dragees ‘Kislinka’ and ‘Tuta’ were developed. These products are complicated poly-component systems enriched by the complex of bioactive combinations: beta-carotene, ascorbin acid, flavonoids, phenol compounds (including CGA), catechins and tannins. Dragees were designed with regard to daily need in key vitamins-antioxidants and meant for regular use in order to correct oxidation stress and strengthen protection functions of the organism. The research confirms serious potential of using local vegetable raw materials for import-substitution and development of effective functional foods that can promote health saving, increase in non-specific organism resistance and shaping well-balanced food allowance in today’s conditions.