Аннотация
The objective of this study was to develop vegetable-based canned snack products enriched with natural antioxidants and to optimize sterilization conditions to preserve their functional properties. Methods/Analysis: The antioxidant potential of selected vegetable raw materials was evaluated by determining the contents of polyphenols, flavonoids, vitamins C and E, and β-carotene. Three formulations of vegetable canned products with different antioxidant levels were developed. The effects of sterilization temperature (115–125 °C), processing time (20–40 min), and pressure (110–130 kPa) on antioxidant preservation were investigated. Hydrophilic and lipophilic antioxidant fractions were separately quantified using an amperometric method. Mathematical modeling based on a second-order rotatable design and response surface methodology was applied to evaluate the influence of processing parameters. Findings: Sweet pepper exhibited the highest antioxidant potential, containing 0.31 ± 0.02% polyphenols, 0.18 ± 0.01% flavonoids, and 226.4 ± 5.1 mg/100 g vitamin C. Thermal processing caused a multidirectional effect: lipophilic antioxidants increased by 24.5–102.6% due to cell structure disruption and release of bound compounds, whereas hydrophilic antioxidants decreased by 37.9–67.9% because of thermal and oxidative degradation. Optimal sterilization conditions were identified at 120–125 °C, 27–31 min, and 117–122 kPa. Novelty/Improvement: The study provides scientifically substantiated sterilization regimes for vegetable canned products enriched with natural antioxidants and demonstrates the possibility of balancing microbiological safety with preservation of functional and nutritional properties.