SEA BUCKTHORN JUICE AS A FUNCTIONAL INGREDIENT FOR BEVERAGES: EFFECTS ON TASTE AND MICRONUTRIENT PROFILE

Abstract

The article investigates the feasibility of using sea buckthorn juice as a functional ingredient in beverage production and substantiates its effect on organoleptic characteristics and the micronutrient composition of products. It is shown that sea buckthorn juice is a valuable source of biologically active compounds, including vitamins, carotenoids, polyphenols, and minerals, which provide high antioxidant potential and contribute to increasing the biological value of beverages. The aim of the study was to determine the optimal concentrations of sea buckthorn juice in multinutrient beverages to achieve a balance between health benefits and sensory attractiveness. Three beverage formulations were developed using apple, orange, elderberry, and sea buckthorn juices, as well as lemon balm extract, flax seeds, and sprouted grains. Experimental studies of macronutrient content (potassium, calcium, magnesium, sodium) confirmed an increase in the micronutrient value of beverages with a higher proportion of sea buckthorn juice. Sensory evaluation of samples based on sour, sweet, bitter, salty, and astringent tastes demonstrated that all experimental beverages have individual flavor profiles. The most balanced sample in terms of organoleptic properties was identified as the one with a medium content of sea buckthorn juice, characterized by a harmonious combination of sweet and sour tastes with minimal undesirable aftertastes. An important direction is the use of sea buckthorn juice in multinutrient compositions in combination with other plant-based ingredients, which makes it possible to create beverages with targeted functional properties. This approach opens up opportunities for the development of specialized products for different consumer groups, including individuals with increased physical activity, impaired immune function, or a need for rehabilitation. The obtained results confirm the перспективність use of sea buckthorn juice in functional beverage technology as a natural fortifying and flavor-forming component. It has been established that a rational combination of ingredients allows for the creation of products with high nutritional value and attractive consumer properties, in line with current trends in the food industry.