METHOD FOR INCREASING ANTIOXIDANT ACTIVITY OF FRESH VEGETABLES Russian patent published in 2018 - IPC A01N63/00 A01F25/00 

FIELD: food industry.

SUBSTANCE: invention is represented by a method for increasing the antioxidant activity of fresh vegetables by means of short-term high-temperature treatment and exposure to ultraviolet A-band radiation. When the method is implemented, fresh vegetables that are intact, clean, without the signs of bacterial damage, contamination with microscopic fungi, moulds, without excessive moisture, are taken, washed with tap water, dried at room temperature for 60 minutes, exposed to a short-term temperature of 50.0-70.0 °C for 1.0-5.0 min, after which the fresh vegetables are treated with ultraviolet A-band radiation with a wavelength of 353-365 nm for 4.0-6.0 hours (the distance to the UV lamp is 50 cm) and packed in individual bags with barrier properties by a mechanized method.

EFFECT: invention makes it possible to simplify the technological process, to increase the antioxidant activity and the shelf life of fresh vegetables without loss of original consumer qualities and biological value.

5 cl, 8 tbl, 3 ex