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Technology of a functional drink for preventing iron deficiency in the human body

DOI: 10.17586/1606-4313-2025-24-1-42-49
UDC 613.2.577

Technology of a functional drink for preventing iron deficiency in the human body

Melnikov Alexander M., Petrov Alexander Yu., Minnikhanova Ekaterina Yu.

For citation: Melnikov A.M., Petrov A.Yu., Minnikhanova E.Yu. Technology of a functional drink for preventing iron deficiency in the human body. Journal of International Academy of Refrigeration. 2025. No 1. p. 42-49. DOI: 10.17586/1606-4313-2025-24-1-42-49

Abstract
Anemia is a condition in which the level of hemoglobin (the oxygen carrier in red blood cells) decreases, which negatively affects the functioning of the body. Iron deficiency in the human body is a serious problem. In this regard, functional drinks aimed at preventing and compensating for iron deficiency are of particular importance for human health. The aim of the research is to analyze available functional drinks for the prevention of iron deficiency in the human body and to develop a recipe for our own product that meets all the requirements and preferences of consumers. The materials and methods for the study were the data from the Unified Register of State Registration Certificates and technological methods. Currently, there are 5.039 types of drinks on the food market. Among them there are 3.023 milk-based functional drinks (60%), 1.208 wine-based functional drinks (23.98%), 819 juice-based ones (16%), and one drink contains iron (0.02%). Based on the data obtained, a recipe for the juice base "Iron juice" was developed. This functional drink contains the following ingredients: apple juice from Bely Naliv apples, pomegranate juice from Iridana pomegranates, dried bananas, potassium sorbate, fructozyme, and porcine hemoglobin. The following key processes were used in the production: weighing, crushing, sorting, washing, pressing, straining, filtering, and mixing. As a result of the work, a composition of components, drink technology, and its functional indicators, as well as the recipe for a functional drink were developed.

Keywords: functional drink, content analysis, composition, active components, excipients, juice base.

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