Optimizing Component Composition of Functional Foods with Beneficial Effects on the Cardiovascular System

N. D. PENOV¹, S. A. KATSHAROVA² and B. P. BRUSHLYANOVA^2
1 University of Food Technology, BG – 4002 Plovdiv, Bulgaria
² Food Research and Development Institute, BG – 4003 Plovdiv, Bulgaria

Abstract

PENOV, N. D., S. A. KATSHAROVA and B. P. BRUSHLYANOVA, 2014. Optimizing component composition of functional foods with beneficial effects on the cardiovascular system. Bulg. J. Agric. Sci., 20: 199-202

 

The raw materials included in the food formulas with beneficial effects on the cardiovascular system were selected based on literary sources. The content of the biologically active substances - functional components in the raw materials - anthocyans, polyphenols and their antioxidant activity were used to draw mathematical models for optimal component composition of the feedstock - blueberries, raspberries, sour cherries. The experiment design was made by using simplex lattice (second degree) for a ternary system. Quantitative blueberries, raspberries, sour cherries and their anthocyans, polyphenolic substances contain and antioxidant activity were involved in a composition. The models were used to obtain functional foods containing the listed biologically active substances and antioxidant activity. After applying the appropriate process technology, they retained its functional properties.

Key words: anthocyans, polyphenols, antioxidant activity, cardiovascular disease, mathematical models, functional foods
Abridgments: BAS - biologically active substances, ANTH – anthocyans, ANT – antioxidants, TPF – total polyphenolic substances, ORAC - antioxidant activity

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