Formulation development and production technology of innovative specialized food product under conditions of agriculture digitization

Abstract

The article deals with scientifically based specialized food product formulation under conditions of agriculture digitization. It characterizes the formulation components and their synergetic properties in terms of prolonged anti-oxidant body protection. The authors have developed a new skeleton method of innovative food product pelleting, which ensures its long shelf life and its functional components efficacy. The innovative production technology of new pellet-filled capsules allows programmed release of active substances from a tablet skeleton at specific time and in specific order. It also eliminates oxygen exposure, which, along with low moisture content, prevents oxidative and hydrolytic processes. This technology as well as favorable production parameters provides high usability properties of the product and stability of its biologically active ingredients. The authors determined the product nutrition value, which characterizes the product functional properties. These functional properties are confirmed by field studies. Development of a new specialized product formula and its production technology under conditions of agriculture digitization result in a wider range of functional products, a safer, more effective and useful high quality product, intake of which prevents alimentary diseases development and improves both overall health and working capacity. It is important to note that the new product is certified in accordance with the requirements of international standards of the ISO 9001: 2000 series and GMP rules. It also has a sanitary-epidemiological certificate and is included in the Federal BAA (biologically active additives) List. The developed innovative technology has been tested by the enterprises of the company “Artlife” (Tomsk), which ensures its competitiveness and quality stability.