OPTIMIZATION OF TECHNOLOGY FOR COMBINED BIOPRODUCTS FOR PREVENTIVE NUTRITION BASED ON MILK WHEY ENRICHED WITH A COMPLEX OF BIOLOGICALLY ACTIVE SUBSTANCES

Polskikh Svetlana Valerievna, Gryzlov Valery Aleksandrovich

Relevance: In the context of global increases in non-communicable diseases, micronutrient deficiencies, and intestinal dysbiosis, there is a growing need for scientifically substantiated and technologically advanced preventive nutrition solutions. Whey, previously regarded as a secondary by-product, is now recognized as a unique functional base due to its high content of bioactive peptides, minerals, and prebiotic carbohydrates. Object: Technological processes and solutions employed in the development of combined (synbiotic) products based on whey. Subject: Optimization methods aimed at enhancing the stability of bioactive compounds (BACs), ensuring high viability of probiotic strains, improving organoleptic and rheological properties, and strengthening the synergistic preventive effect of components. Scientific novelty of the review: For the first time, all key directions of technological optimization over the past five years (2019–2024) have been systematically organized and critically analyzed, including innovative encapsulation techniques, staged ingredient addition, application of protective matrices, and adaptive fermentation regimes. An integrated model of an optimized technological cycle is proposed. Main conclusions: The analysis demonstrates that the success of modern whey-based bioproducts depends not on individual components but on a systemic technological approach. The most effective strategies include: 1) demineralization and ultrafiltration of whey as preparatory steps; 2) encapsulation of thermo- and pH-unstable BACs; 3) application of prebiotics (GOS, inulin) to provide trophic support for probiotics; 4) addition of probiotics prior to fermentation and BACs after cooling; 5) use of natural flavor-masking agents to improve taste. These approaches enable the creation of products with proven in vitro and in vivo efficacy, stability exceeding 28 days, and high consumer appeal.

Keywords:whey, preventive nutrition, combined bioproduct, technological optimization, synbiotic, encapsulation, probiotic viability, galactooligosaccharides, bioactive compounds, organoleptic properties