Prospects for the development of bakery products enriched with seaweed lipid fractions

The paper presents the results of studying the lipid composition of bakery products (HBI) with the addition of new ingredients to its formulation - water-ethanol extracts, four types of seaweed: green algae – Ulva lactuca; two types of brown algae – Sargassum pallidum and Japanese saccharin; red algae – Anfeltia tobuchinskaya, containing the main lipids – neutral lipids and glycolipids. The data obtained showed a change in the lipid composition of the developed bread. A statistically significant increase in all fractions of neutral lipids was registered in the developed CBI, a decrease in the amount of cholesterol and its cholesterol esters, compared with those in control samples. An increase in the amount of phosphatidylcholine (lecithin) in bread with the addition of kelp and anfeltia extracts was noted; a significant increase in phosphatidylethanolamine in bread with the introduction of all algal extracts. The revealed facts demonstrate the stability of lipid fractions in the composition of CBI with the addition of algae extracts and are positive in terms of giving them preventive properties. Particularly indicative is the appearance of the phosphatidylglycerol fraction in bread, which is the basis for the synthesis of other phospholipid compounds from it, which are essential substances that enter the human body exclusively through food, reducing the risks and consequences of adverse environmental factors affecting the body.