The article is devoted to the study of antioxidant activity (AOA) food ingredients (FI) containing fucoidan used as dressers bakery and dairy products, and evaluate their impact on the quality and persistence of the products. The use of FI possessing AOA in food production will ensure their functionality from the point of view of increasing the resistance of the body to noninfectious diseases. Objects of research were fucoidan from different manufacturers, as well as experimental samples of bread wheat and yoghurt-based products restored dry milk. Evaluation of antioxidant activity of FI based on fucoidan showed that the total concentration of antioxidants varies in significant range from (43,32 ± 0,2) to (69,17 ± 0,2) mg of ascorbic acid per 100 g was Also determined the effect of any FI on the organoleptic and physico-chemical quality parameters of bread and yogurt product in storage. The use of FI in the technology of bread contributes to the prolongation of periods of storage. Thus the deviation values increased humidity decreases by 1.3%, porosity – by 1.4%. In addition, we studied the temperature stability of fucoidan after baking bread. The residual content of his made up 0,196 ± 0.0015 mg/g when introducing 0.2 g. study of the effect of FI with fucoidan on the inhibition of the processes of molding bread confirmed the strong bactericidal properties of fucoidans, due to the high AOA. During storage of yoghurt for 120 hours was observed decrease in the activity of capacity operated of acidity that may be due to the action of FI.

antioxidant activity, coulometric titration, fucoidan, specialized food products, bakery, bread, yogurt drink, adaptogens, food ingredients

1. TU 4215-003-41541647-98 Analiticheskii kulonometr “Ekspert-006” [Analytical coulometer "Expert 006". Technical conditions]. (in Russian)

2. Reports on the state of health, 2013-2015. VOZ [World Health Organization] Available at: http://www.who.int/en (in Russian)

3. Kozochkin DA, Potoroko I.Yu., Paymulina A.V. Application of functional food ingredients in bread technology that increases the resistance of the organism to stressors. Konditerskaya I khlebopekarnaya promyshlennost’ [Confectionery and bakery industry] 2017.no. 2 (69). pp. 44-47. (in Russian)

4. Lapin A.A., Gorbunova E.V., Zelenkov V.N., Gerasimov M.K. Opredelenie antioksidantnoi vin kulonometricheskim metodom [Determination of antioxidant activity of wines by coulometric method (scientific and methodical manual)] Moscow, RAEN, 2009. 64 p. (in Russian)

5. Paimulina A.V., Potoroko I.Yu. Influence of cavitated water and natural adaptogen on the quality of bread during storage. Innovatsionnye puti v razrabotke resursosberegayushchikh tekhnologii [Innovative ways in developing resource-saving technologies for storage and processing of agricultural products: Proceedings of the All-Russian Scientific and Practical Conference. Conf.] Kurgan, Publishing House of the Kurgan State Agricultural Academy, 2017. pp. 133-138. (in Russian)

6. Uskova D.G., Potoroko I.Yu., Popova N.V. Formation of improved consumer properties of yoghurts based on ultrasound and the use of fucoidan polysaccharide. Vestnik YuUrGU [Proceedings of SUSU. A series of "Food and biotechnologies"] 2016. vol. 4. no. 3. pp. 80-88. (in Russian)

7. Usov A.I., Smirnova G.P., Klochkova N.G. Polysaccharide composition of some brown seaweed of Kamchatka. Bioorganicheskaya khimiya [Bioorgan. chemistry] 2001. vol. 27. no. 6. pp. 444-448. (in Russian)

8. Berteau O., Mulloy B. Sulfated fucans, fresh perspectives: structures, functions, and biological properties of sulfated fucans and an overview of enzymes active toward this class of polysaccharide. Glycobiology.  2003.  vol. 13. no. 6. pp. 29–40.

9. Bilan M.I., Grachev A.A., Ustuzhanina N.E. et al. Structure of a fucoidan from the brown seaweed Fucusevanescens C. Ag.  Carbohydr. Res.  2002. vol. 337, no. 8.  pp. 719–730.

10. Camara R.B.G., Costa L.S., Fidelis G.P., Nobre L.T. et al. Heterofucans from the brown seaweed Canistrocarpuscervicornis with anticoagulant and antioxidant activities. Mar. Drugs. 2011. no. 9 (1). pp. 124–138.

11. Honya M., Mori H., Anzai M. et al. Monthly changes in the content of fucans, their constituent sugars and sulfate in cultured Laminaria japonica. Hydrobiologia.  1999. vol. 399. no. 4.  pp. 411–416.

12. Hu J.F., Geng M.Y., Zhang J.T. et al. An in vivo study of the structure-activity relationship of sulfated polysaccharide from brown algae to its antioxidant effect. J. Asian Nat. Prod. Res.  2001.  vol. 3. no. 4. pp. 353–358.

13. Hu T., Liu L., Chen Y. et al. Antioxidant activity of sulfated polysaccharide fraction extracted from Undariapinnatifida in vitro. Int. J. Biol. Macromol.  2010.  vol. 46. no. 2.  pp. 193–198.

14. Lee N.Y., Ermakova S.P., Zvyagintseva T.N. et al. Inhibitory effect of fucoidan on activation of epidermal growth factor receptor and cell transformation in JВ6 С141 cells. Food Chem. Toxicol. 2008. vol. 46. no. 5.  pp. 1793–1800.

15. Ryu M., Chung H. Fucoidan reduces oxidative stress by regulating the gene expression of HO1 and SOD1 through the Nrf2/ERK signaling pathway in НаСаТ cells. Mol Med Rep. 2016.

16. Mabeau S., Kloareg B. Isolation and analysis of the cell walls of brown algae: Fucus spiralis, F. ceranoides, F. vesiculosus, F. Serratus, bifurcariabifurcata and laminariadigitata. Journal of Experimental Botany.  1987.  vol. 38. no. 9.  pp. 1573.

17. Mori H., Kamei H., Nishide E. et al. Sugar constituents of some sulfated polysaccharides from the sporophylls of wakame (Undariapinnatifida) and their biological activities. Mar. Algae Pharm. Sci.  1982.  vol. 2.  pp. 109–121.

18. Ruperez P., Ahrazem O., Leal J.A. Potential antioxidant capacity of sulfated polysaccharides from the adible seaweed Fucusvesiculosis. J. Agric J. Food Chem. 2002. no. 50. pp. 840–845.

19. Badretdinova ZA, Kanarskii AV, Shuvaeva GP Comparative evaluation of antioxidant activity of products from chicory. Vestnik VGUIT [Proceedngs of Voronezh State University of Engineering Technologies] 2016. no. 1. pp. 203-206. doi: 10.20914 / 2310-1202-2016-1-203-206

20. Liang Z., Liang Y., Zheng J., Wang J. et al. Low molecular weight fucoidan ameliorates streptozocin-induced hyperressponsiveness of aortic smooth muscles in type 1 diabetes rats. J. Ethnopharmacol. 2016.

21. Golubeva L.V., Titov S.A., Gubanova A.A., Golubeva L.N. The storage capacity of milk-containing canned foods with the addition of maltodextrin. Vestnik VGUIT [Proceedings of Voronezh State University of Engineering Technology] 2016. no. 1. pp. 101-105. doi: 10.20914 / 2310-1202-2016-1-101-105

22. Zhou J., Hu N., Pan Y. Preliminary studies on the chemical characterization and antioxidant properties of acid polysaccharides from Sargassumfisiforme. J. Zheiang Univ. Science B. 2008. no. 9(9). pp. 721–727.