Abstract
In recent years, emphasis has been placed on the improvement of production technology and the use of natural food additives that improve the taste, aroma and nutritional value of food. The article prepared and studied the extract of wild rose hips and ginger, basil extract in the form of a mixture. The technological characteristics of the dry extract are given, the possibility of using it as a raw material, which is of practical importance for accelerating extraction processes in the production of food products; first, because extraction processes take a long time; secondly, the stability and organoleptic characteristics of the finished products significantly depend on the quality of the extracts. This indicator determines the need for research on the extraction, development and improvement of extracts from plant materials, aimed at regulating their properties. The adaptation phase of the CO2 extraction method has developed in the food industry over the last 20 years. In production, product manufacturers and consumers are convinced of the effective use of dry spices and CO2 extracts.In this regard, a mixture of sea buckthorn extracts and extracts of ginger and basil was prepared and studied in the laboratory. It is concluded that the extracts obtained have an antioxidant effect and can be used in the production of food products, including sausages, and the use of sea buckthorn extract and sea buckthorn oil in sausage production has improved the functional and technological properties of the product. According to the results of the study, extracts obtained from plant materials are promising for the production of products with an antioxidant effect.