||The aim of this study was to create formula and technology of multifunctional nutritional products with prebiotics (inulin) and probiotics (L. plantarum).
During the study 10 different formulations of nutraceuticals were prepared. K – control samples, without additives, GS1, GS2, GS3, GS4, GS5 – samples with cranberry juice, Lactobacillus plantarum, and 0 g, 6 g, 12 g, 18 g, 24 g of inulin, respectively. GT1, GT2, GT3, GT4 - samples with cranberry puree, Lactobacillus plantarum, and 0 g, 6 g, 12 g, 18 g of inulin, respectively.
It was found that nutraceutical technology is suitable for maintaining the viability of LAB by keeping products for 1 month and longer: in nutraceuticals with cranberry products, inulin and LAB, L. plantarum remained viable for 40 days in all the samples, except GT3 and GS1.
Different amounts of added inulin affected the colour coordinates of the nutraceuticals with cranberry puree, inulin and L. plantarum (the highest lightness coordinates were of the GT1 samples (35.76 NBS). The antioxidant activity of nutraceuticals with cranberry products, inulin and LAB decreased depending on the amount of added inulin (the highest antioxidant activity showed samples GS1 (70.39 %), lowest – in GS5 (38.60 %)). In all the cases, the LAB CFU/g of nutraceuticals with cranberry products, inulin and L. plantarum were higher than of the samples without inulin (maximum LAB CFU/g in GT2 samples (8.72 CFU/g), lowest – in GT3 (6.19 CFU/g)). Cranberry juice and/or cranberry puree in the nutritional formulations increases overall acceptability of the products. To ensure a high content of viable LAB in nutraceuticals we recommend to produce nutraceuticals with cranberry juice, Lactobacillus plantarum and 18 g of inulin. Finally, cranberry products, inulin and L. plantarum are suitable ingredients for nutraceuticals preparation as increases sensory, technological and functional characteristics of the product.