ASSESSMENT OF QUALITY AND FOOD SAFETY OF MEDICINAL PLANTS FOR ENRICHMENT OF FERMENTED MILK PRODUCTS

The article presents the results of a study of the quality and safety of medicinal plants (purple echinacea, safflower leuzea, rose hips) for use as biologically active additives (BAA) in fermented milk products. The aim of the work was to assess the content of biologically active substances (polyphenols, flavonoids, phenolic substances, tannins and vitamin C) in plant materials, as well as to determine the level of radionuclides to confirm their safety. The studies were conducted using standard analytical methods. The results showed that the studied plants contain a large number of biologically active substances. The highest content of polyphenols and flavonoids was found in rose hips, and the highest content of tannins - in purple echinacea. Saponins have been found in Echinacea purpurea and Leuzea carthamoides. All samples meet regulatory requirements for radionuclides, which makes them suitable for use in the food industry. This is especially important for ecologically unfavorable regions, such as the Abay district, where environmental pollution can affect the quality of food raw materials. The obtained data confirm the great potential of using these plants to improve the functional properties and nutritional value of fermented milk products. The results of the study can be useful in developing new functional food products aimed at strengthening immunity and preventing diseases.

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