Venetsiansky A.S., Ivantsova E.A., Bokova M.I., Venetsianskaya S.A. DEVELOPMENT OF A FUNCTIONAL DRINK FOR IRON DEFICIENCY CORRECTION

DOI: https://doi.org/10.15688/nsr.jvolsu.2026.3.6

UDC:664.8 

Alexey S. Venetsiansky, Candidate of Sciences (Agriculture), Associate Professor, Department of Biology and Bioengineering, Volgograd State University, Prosp. Universitetsky, 100, 400062 Volgograd, Russian Federation, This email address is being protected from spambots. You need JavaScript enabled to view it.  

Elena A. Ivantsova, Doctor of Sciences (Agriculture), Professor, Director of the Institute of Natural Sciences, Volgograd State University, Prosp. Universitetsky, 100, 400062 Volgograd, Russian Federation, This email address is being protected from spambots. You need JavaScript enabled to view it.  

Marina I. Bokova, General Director, LLC “BUSTFERRUM”, Chitinskaja St, 72, 400138 Volgograd, Russian Federation, This email address is being protected from spambots. You need JavaScript enabled to view it.  

Sofia A. Venetsianskaya, Student, Volgograd State Socio-Pedagogical University, Prosp. Lenina, 27, 400005 Volgograd, Russian Federation, This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract. The health food market has been showing significant growth and development in recent years. With increased attention to health and quality of life issues, people are striving to diversify their diets with healthy and natural products, which contributes to the expansion of the range and the emergence of new offers from manufacturers focused on creating healthy alternatives to traditional products. As a result of the project, a jelly formulation was developed, prototypes of the product were obtained, and their physicochemical properties and elemental composition were studied. Dry powdered jelly KISELAN for the prevention of iron deficiency anemia consists of powders of dried berries and plants. It contains potato starch, powdered spinach, powdered Jerusalem artichoke, powdered rosehip, sesame, dried barberry, dried goji berries, dried black currant, dried apple, dried black mulberry (mulberry), and stevia (sweetener). Potential consumers of this product include women of childbearing age, pregnant and lactating women, athletes, people with already diagnosed iron anemia, children, adolescents, and the elderly. 

Key words: functional foods, dry powdered jelly, natural ingredients, iron deficiency anemia, additional source of iron. 

Citation. Venetsiansky A.S., Ivantsova E.A., Bokova M.I., Venetsianskaya S.A. Development of a Functional Drink for Iron Deficiency Correction. Prirodnye sistemy i resursy [Natural Systems and Resources], 2026, vol. 16, no. 3, pp. 49-58. DOI: https://doi.org/10.15688/nsr.jvolsu.2026.3.6