Technology of Functional Egg Products for Diabetes Prevention with the Use of Cranberry Anthocyanins

The paper is devoted to the development of new technological approaches for the creation of technologies and functional food products for the prevention of human metabolic disorders based on increasing the bioavailability of food polyphenols by sorption on a protein matrix. Egg white is an ideal product for preparing food matrices. The total content of anthocyanins in the complex obtained by thermal heating of egg white with cranberry juice using undiluted 100% and 50% cranberry juice with egg white at their various ratios was established, on the basis of which their rational ratio was substantiated. The profile of individual anthocyanins in the composition of food matrices was determined at various ratios of egg white and cranberry juice, which is represented mainly by cyanidin-3-galactoside, cyanidin-3-arabinoside, peonidin-3-galactoside, and peonidin-3-arabinoside. It was found that when more than 25% of the cranberry juice is added to the protein mass, a bitter taste and a pronounced violet tint of the product appears, while when the juice is introduced in an amount of 20%, the product has a pinkish color, berry smell and a pleasant taste. The total content of anthocyanins and their profile in the composition of the resulting food matrices were determined depending on the final temperature of coagulation. On the basis of the obtained data, the rational conditions of sorption were determined. A functional food product has been developed for the nutrition of people with type 2 diabetes and metabolic disorders. This product has been clinically tested.