Use of elder juice in production food products
The study of natural dyes is an extensive and active field of research. Food manufacturers are trying to replace synthetic food dyes with natural ones. In the food industry, there are several permitted pigments derived from natural sources. Among them are anthocyanins, which show high potential for use as natural food dyes due to their attractive orange, red and purple colors and water solubility (Lee and Finn, 2007; Del Caro and Piga, 2008). Buzina is a potential source of natural food dyes due to the large amount of anthocyanins. Boozy juice is used as a natural dye in the production of wine, fruit juice and other beverages. Berries themselves can be the basis for liquors and infusions. Given that boozy juice was a valuable raw material for providing nutrients and biologically active substances, its use in juice- containing products would cause competition from the import of similar products. With the use of boozy juice of various concentrations, beverages with good properties were obtained. The nectar developed had a high level of natural antioxidants, namely, a high content of anthocyanins and polyphenols. The experimental data obtained are necessary for the development of new formulations of juice-containing products with antioxidant effect, in connection with which an optimal composition with a maximum content of phenol and anthocyanins in juices and juice-containing beverages can be obtained.