UDC 635.015:664.8
https://doi.org/10.25630/PAV.2026.88.92.003
Yankovskaya V.S., Dunchenko N.I., Kuptsova S.V.
The article presents an assessment of the possibility of expanding the range of domestic healthy food products, including functional foods by including vegetables in their formulations, in particular sweet Bulgarian pepper in the form of cryopowder used as sources of functional food ingredients (FPI). Standard methods for the determination of vitamins C, K, group B, carotene, protein, solids, and dietary fiber were used; the content of trace elements was determined on a Shimadzu AA-7000 double-beam atomic absorption spectrometer. The results of a study of the content of the main food components, vitamins, and micro- and macronutrients in cryopowders of bell pepper compared with fresh pepper are presented. It has been shown that the content of all nutrients is 10 times higher in cryopowders compared with fresh pepper. Recommendations are formulated for the inclusion of fresh pepper and cryopowders of sweet pepper in the formulation of food products to enrich the FPI to levels of 15 or more % from the daily intake rate. It was found that the studied sweet pepper cryopowders from various domestic manufacturers contain approximately the same amount of FPI. 0.5 g or more of the studied cryopowders are recommended for vitamin C enrichment, silicon – more than 2.2 g, carotenes – more than 4.1 g and cobalt – more than 5.2 g, respectively. Thus, sweet pepper cryopowders can be considered as sources of FPI. In addition, sweet pepper cryopowder samples have pronounced flavor, color, and aroma-forming properties and can participate in the formation of organoleptic properties of enriched products instead of artificial flavors and dyes.
Key words: cryopowders, bell pepper, functional food ingredients, healthy nutrition, functional food products
Yankovskaya V.S., D.Sci. (Techn.), professor of Department of quality management and food sciences. Tel.: +7(903)571-61-72. E-mail: vs3110@yandex.ru
Dunchenko N.I., D.Sci. (Techn.), professor of Department of quality management and food sciences. Tel.: +7(916) 693-07-55. E-mail: ndunchenko@rgau-msha.ru
Kuptsova S.V., Cand. Sci. (Techn.), assistant professor of Department of quality management and food sciences. Tel.: +7 (929) 984-20-44. E-mail: skuptsova@rgau-msha.ru Russian State Agrarian University – Moscow Timiryazev Agricultural Academya after K.A. Timiryazev
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For citing: Yankovskaya V.S., Dunchenko N.I., Kuptsova S.V. Evaluation of the prospects of using sweet pepper cryopowder as a source of functional food ingredients. Potato and vegetables. 2026. No6. Pp. 33-37. https://doi.org/10.25630/PAV.2026.88.92.003 (In Russ.).
