Selection of functional ingredients for fortification of soft beverages

The creation of functional soft drinks enriched with biologically active substances of natural origin necessary for human health is relevant and of great practical importance. The fortification of soft drinks is aimed at creating functional drinks by introducing sources of physiologically functional ingredients during their industrial production. Functional ingredients are classified into several groups: vitamins, omega-3 fatty acids, dietary fiber, minerals, antioxidants, essential amino acids, probiotics, prebiotics, synbiotics, postbiotics. The natural sources containing the relevant functional ingredients and the functions performed by these substances in the human body are indicated. The directions of application of physiologically functional ingredients in the technology of soft drinks are considered. To fortify soft drinks with biologically active substances, a number of additives have been proposed: vitamins, vitamin premixes, β-carotene; vitamin and mineral mixtures, compositions, premixes; seaweed additives; vegetable milk; a complex of polyunsaturated fatty acids; modified cellulose, pectin, inulin, gums from tree bark, tree seeds, root tubers, algae and biochemically produced; salts of micro- and macroelements; fruit and vegetable supplements; phytoextracts; plant protein extracts, protein mixtures; probiotic cultures of microorganisms, immunotropic ingredients of bacterial origin; bee products. It has been shown that natural additives have advantages over synthetic ones, since their components – proteins, vitamins, minerals, etc. – are in an easily digestible form, and the complexity of their chemical composition leads to a comprehensive enrichment of beverages with biologically active substances. When developing functional soft drinks, it is necessary to take into account that fortification has a number of limitations due to the technological capabilities of introducing certain functional ingredients into the beverage and ensuring their effective bioavailability.