Safety assessment of herbal ingredients used in thick herbal pastes (appetizers)

Functional food products based on fruit, berry, vegetable, and nut raw materials are gaining increasing popularity due to their positive impact on health. This article explores the prospects of using thick plant-based pastes (appetizers) as sources of biologically active compounds, antioxidants, and dietary fiber. The study analyzes modern production technologies, including minimal heat treatment, the use of probiotics, and innovative grinding methods. Various local and unconventional plant raw materials were used in the research, such as Torpedo melon, sugar beet, carrot, table beet, rapeseed, safflower, flaxseed, and peanuts. The study examines chemical analysis methods that assess safety (toxic elements, microbiological indicators, radionuclides, and mycotoxins) and the nutritional value of these raw materials, as well as the acid number, which indicates freshness. Special attention is given to food safety issues, including heavy metal content, microbiological indicators, and radionuclide activity. The results confirm the potential for developing enriched appetizers based on domestic raw materials, which will enhance the competitiveness of local enterprises and expand the range of functional food products on the market.

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