An original method of treating sea buckthorn seeds has been proposed, which allows to increase the biological value of the feedstock. The analysis of the bioactivation of sea buckthorn seeds in vitro allowed us to identify common methodological approaches in the registration of the initial stages. As a criterion for the effectiveness of swelling and tempering parameters, the bioactivation ability was analyzed. The process of bioactivation of sea buckthorn seeds was investigated by the dynamics of changes in the geometric parameters of seeds, using the automated Zerno program and determining the microstructure. The study of the microstructure of seeds is of great importance to identify the relationship between the structure and their biological value. Identification of critical points makes it possible to integrate the process, and taking into account the morphological features, microstructure and chemical composition of seeds – the content of protein, fat, vitamins allows you to navigate the dynamics of the bioactivation process. A method for producing bioactivated sea buckthorn seeds involves soaking the seeds, sonication, aging for 24 hours, drying and grinding. Under the influence of its own enzymes, the morphology and microstructure of the anatomical parts of the seeds undergoes irreversible changes. The bioactivation method improves the quality of sea buckthorn seeds by increasing their biological value. The modernization of the technological process for the treatment of sea buckthorn seeds, which allows to obtain an innovative product while maintaining functional properties. The technical result of bioactivation of sea buckthorn seeds is to improve the quality of the finished product, reducing the duration of the process, increasing the biological value of seeds, expanding the range of food additives of plant origin.
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Zolotareva et al. (2021) studied this question.