Undesirable Transformations of Certain Nutrients during Pre- processing and Protection against Them

The article discusses the issues of ensuring the safety and preservation of the biological activity of food products during processing and storage

This paper examines one of the most relevant aspects of food production in modern conditions – the issues of their processing and quality preservation, namely, the creation of high-quality feed for bees using inexpensive, non-traditional raw materials. When solving this problem, it turned out that previous technologies cannot ensure the production of safe products: compounds harmful to both humans and bees are formed: oxidized flavonoids, 5-hydroxymethylfurfural. At the same time, the organoleptic properties (color, odour, taste) of fruit-based products have sharply deteriorated. Moreover, these substances have pronounced toxic properties. To prevent these undesirable phenomena, the author has developed a new method for concentrating solutions and liquid mechanical mixtures at low temperatures (<70°C)  (Madzgarashvili, 6), which made it possible to avoid the formation of the above substances; -Using modern biotechnological methods, in particular, through enzyme preparations, it was decided to create a fundamentally different way of producing one of the promising bee products – bee bread: It was obtained directly from pollen, by lactic acid fermentation in laboratory or industrial conditions, which eliminated of bee hive impurities, honeycomb damage, risk of residues of the embryo feed getting into finished products, and expanded the possibilities of bee bread production and export.