Theoretical and practical aspects of using animal proteins in combination with anthocyanins as a dietary supplement in the design of aerated desserts

The object of research: the technology for producing a protein-anthocyanin complex as a dietary supplement for aerated desserts. Investigated problem: the instability and degradation of anthocyanins during processing, and the lack of structure-forming supplements combining animal proteins and plant polyphenols. The main scientific results: a new dietary supplement "VitCanGel" was developed based on a three-stage sorption of cranberry anthocyanins onto a protein matrix consisting of collagen hydrolysate and L-ascorbic acid. Optimal drying conditions (40±2 °C, 94.2% dry matter) were established. The formation of a stable protein-anthocyanin complex was confirmed by infrared spectroscopy and electron transfer catalysis. The supplement contains 192.5 mg/100 g of anthocyanins, shows strong antioxidant activity, and ensures enhanced protection of bioactives due to the gelatin matrix. Biomedical studies confirmed the absence of toxic effects and significant changes in hematological and biochemical parameters in rats. Microbiological stability was preserved for 3 months at 0–4 °C in both glass and polypropylene packaging. The area of practical use of the research results: food enterprises involved in the development of functional dessert products. Innovative technological product: a dietary supplement "VitCanGel" combining animal proteins with berry polyphenols, ensuring structural stability and enrichment of aerated desserts. Scope of the innovative technological product: functional food production, particularly in the HoReCa sector and wellness-oriented product lines