Development of formulas for collagen-containing drinks based on plant-based raw materials for functional nutrition
T. S. Kovaleva,
T. I. Romanyuk,
L. V. Antipova,
S. F. Yakovleva,
E. A. Korotkikh,
S. S. Dyadishcheva https://doi.org/10.20914/2310-1202-2025-4-55-62
Abstract
Currently, there is a growing demand for functional drinks in Russia. They help replenish the deficiency of vitamins, minerals and other beneficial substances, thereby increasing resistance to various diseases. The objective of the work is to substantiate the component composition and formulation of functional drinks based on soluble collagen. The following recipes have been developed for non-alcoholic collagen-containing functional drinks: "Raspberry", "Sea Buckthorn", "Kalinka", "Kryzhovnikovy", "Boyarynka", "Orange", "Solodushka", "Vitaminny", which have a beneficial effect on physiological processes in the body. The developed drinks make it possible to expand the range of functional drinks using fish raw materials, to obtain products with high organoleptic properties, long-lasting shelf life, and high nutritional and biological value. Research and experiments with collagen-containing drinks have been conducted. Such drinks are able to fully or partially satisfy certain requirements: have an antidote property; accelerate or slow down metabolism; accelerate the elimination of harmful substances from the body; Enhance the body's overall resistance; target the most vulnerable organs with individual nutrients; and compensate for increased expenditure of nutrients and biologically active substances associated with dietary changes. Results of beverage analysis during shelf life confirm the stability of the test samples, allowing for a shelf life of 6 months under storage conditions of 12 ± 2°C and 70 ± 5% relative humidity.
About the Authors
T. S. Kovaleva
Voronezh State University of Engineering Technologies
Cand. Sci. (Engin.), senior lecturer, fermentation and sugar production department, Revolution Av., 19 Voronezh, 394036, Russia
T. I. Romanyuk
Voronezh State University of Engineering Technologies
Cand. Sci. (Engin.), assistant professor, fermentation and sugar production department, Revolution Av., 19 Voronezh, 394036, Russia
L. V. Antipova
Voronezh State University of Engineering Technologies
Dr. Sci. (Engin.), professor, animal products technology department, Revolution Av., 19 Voronezh, 394036, Russia
S. F. Yakovleva
Voronezh State University of Engineering Technologies
Cand. Sci. (Engin.), assistant professor, biochemistry and biotechnology department, Revolution Av., 19 Voronezh, 394036, Russia
E. A. Korotkikh
Voronezh State University of Engineering Technologies
Cand. Sci. (Engin.), assistant professor, fermentation and sugar production department, Revolution Av., 19 Voronezh, 394036, Russia
S. S. Dyadishcheva
Voronezh State University of Engineering Technologies
assistant, fermentation and sugar production department, Revolution Av., 19 Voronezh, 394036, Russia
References
1. Novikova I.V., Antipova L.V., Romanyuk T.I. et al. Development of technology for "Shorley"-type drinks with collagen. Bulletin of Voronezh State University of Engineering Technologies. 2020. vol. 82. no. 3. pp. 50–57. doi: 10.20914/2310-1202-2020-3-50-57 (in Russian)
2. Novikova I.V., Grebenshchikov A.V., Romanyuk T.I. et al. Development of non-alcoholic beverages based on plant raw materials and collagen and study of their preclinical safety in in vivo experiments. Proceedings of Universities. Food Technology. 2025. no. 1 (399). pp. 108–114. (in Russian)
3. Antipova L.V., Storublevtsev S.A., Getmanova A.A. Collagen-containing beverages for functional nutrition. Bulletin of Voronezh State University of Engineering Technologies. 2018. no. 3. pp. 97–103. doi: 10.20914/2310-1202-2018-3-97-103 (in Russian)
4. Mezenova N.Yu., Semenova O.A., Petrova E.K. et al. Production and application of collagen compositions in the technology of functional food products. Food technologies of the future: innovations in the production and processing of agricultural products: collection of articles. Ed. by [Editor's Name]. [City]: [Publisher], 2021. pp. 341–346. (in Russian)
5. Pekhtereva N.T. Functional beverages based on plant raw materials. Proceedings of Universities. Food Technology. 2004. no. 1. pp. 79–80. (in Russian)
6. Al Hajj W., Smith A., Johnson B. et al. Hydrolyzed collagen: Exploring its applications in the food and beverage industries and assessing its impact on human health – A comprehensive review. Heliyon. 2024. vol. 10. no. 16. p. e38562. doi: 10.1016/j.heliyon.2024.e38562
7. Lin Y.K., Chen H.M., Wang L.J. et al. Anti-Aging Effects of Hydrolyzed Collagen Beverage with Herbal Extracts on Facial Skin: A Double-Blind, Randomized, Placebo-Controlled Trial. Journal of Food Science and Nutrition. 2022. vol. 8. no. 128. pp. 1–10.
8. Aslanova M.A., Semenova A.A., Derevitskaya O.K. Formulating a functional drink with antiosteoporosis effects. Foods and Raw Materials. 2021. vol. 9. no. 2. pp. 215–224. doi: 10.21603/2308-4057-2021-2-215-224
9. Afifah A., Nugraha A.W., Larassati D.P. The Application of Collagen Extract for Collagen Drink: A Review. Jurnal Agroindustri Pangan. 2023. vol. 2. no. 2. pp. 28–43. doi: 10.31941/agroindustri.v2i2.3327
10. Ma G., Dunchenko N.I., Voloshina E.S. The Use of Collagens in Structured Dairy Products Technologies. Food Science and Technology. 2025. vol. 13. no. 1. pp. 26–35.
11. Evrendilek G.A. Collagen: Structure, Synthesis and Common Use. Dates. 2022. vol. 2. pp. 1–10. doi: 10.57762/date.v2i1.15
12. Sukhikh S., Ivanova S., Lukin A. et al. Comparative analysis of collagen-containing waste biodegradation, amino acid, peptide and carbohydrate composition of hydrolysis products. Applied Sciences. 2021. vol. 11. no. 23. p. 11511. doi: 10.3390/app112311511
13. Dille M.J., Haug I.J., Draget K.I. Gelatin and collagen. Handbook of Hydrocolloids. 3rd ed. Ed. by G.O. Phillips, P.A. Williams. Duxford: Woodhead Publishing, 2021. pp. 1073–1097. doi: 10.1016/B978-0-12-820104-6.00006-7
14. Pates G., Miller R., Davies J. et al. UC-II® undenatured type II collagen data show retention during functional food and beverage prototype processing. Data in Brief. 2023. vol. 48. p. 109216. doi: 10.1016/j.dib.2023.109216
15. Musayeva F., Özcan S., Kaynak M.S. A review on collagen as a food supplement. Journal of Pharmaceutical Technology. 2022. vol. 3. no. 1. pp. 7–29. doi: 10.47277/jpt/3(1)29
16. Kairatkyzy Zh., Baigazieva G.I. Development of a recipe for a functional beverage based on sea buckthorn with the addition of a sweetener and collagen. Bulletin of the Almaty Technological University. 2025. vol. 148. no. 2. pp. 34–39. (in Russian)
17. Kosenko I.S., Novikova O.P., Smirnov V.V. et al. Nutritional value and balance of functional products for gerodietetic nutrition. Bulletin of Voronezh State University of Engineering Technologies. 2025. vol. 87. no. 1. pp. 213–222. (in Russian)
18. Wu Y., Li H., Zhang M. et al. Oral collagen-based supplement as a bioactive component in functional foods. Collagen and Leather. 2025. vol. 7. no. 1. p. 15. doi: 10.1186/s42825-025-00141-5
19. Verkhivker Y., Myroshnichenko O., Pavlenko S. Development of collagen-containing drinks. Food Science and Technology. 2021. vol. 15. no. 2. pp. 78–85.
20. Holwerda A.M., van Loon L.J.C. The impact of collagen protein ingestion on musculoskeletal connective tissue remodeling: a narrative review. Nutrition Reviews. 2022. vol. 80. no. 6. pp. 1497–1514. doi: 10.1093/nutrit/nuab083
Review
For citations:
Kovaleva T.S., Romanyuk T.I., Antipova L.V., Yakovleva S.F., Korotkikh E.A., Dyadishcheva S.S. Development of formulas for collagen-containing drinks based on plant-based raw materials for functional nutrition. Proceedings of the Voronezh State University of Engineering Technologies. 2025;87(4):55-62. (In Russ.) https://doi.org/10.20914/2310-1202-2025-4-55-62
Views:
18
Email this article 
Post a Comment 
