INNOVATIVE APPROACHES TO ENHANCING THE NUTRITIONAL VALUE OF BUTTER TO PROMOTE PUBLIC HEALTH
DOI:
https://doi.org/10.31548/humanhealth.2.2026.71Keywords:
milk fat, antioxidants, plant-based ingredients, nutrients, preventive nutritionAbstract
This article provides a systematic review of current scientific research on innovative approaches to enhancing the nutritional value of butter as a traditional food product. The relevance of this work stems from the growing demand among the population for products with enhanced nutritional value amid socio-economic challenges, food insecurity, and limited access to a balanced diet, which particularly exacerbates the problem of nutrient deficiencies.
The aim of this study is to summarize and analyze current scientific research on enhancing butter's nutritional value by adjusting its chemical composition and incorporating natural functional ingredients. The study employed methods of analytical review of scientific publications, comparative analysis, systematization, and logical generalization of information. Information retrieval was conducted using the international scientometric and bibliographic databases PubMed, Scopus, Web of Science, Google Scholar, and Index Copernicus.
The results of the analysis indicate that the key direction in the development of butter production technologies is the optimization of the fatty acid profile by increasing the content of polyunsaturated fatty acids, as well as enrichment of the product with micronutrients, antioxidants, and other biologically active compounds. Particular attention is given to the use of natural plant-based ingredients, fruit and berry processing products, and bioactive components derived from secondary food resources, which enhance the product's functional effectiveness.
Research and analysis of current innovations in global practices aimed at enhancing the nutritional and biological value of butter have identified promising trends, namely the use of natural antioxidants and bioactive additives. It has been established that the use of natural antioxidant additives in butter production technology improves the product’s functional properties and confers health-promoting benefits. The results of these analytical studies are important for domestic researchers and manufacturers, as they identify innovative ways to improve butter production technology, enhancing its nutritional value and extending its shelf life by adding plant-based ingredients.
The practical significance of the study lies in the potential application of the summarized findings to the development and improvement of butter production technologies with health-promoting and preventive properties, thereby expanding the range of functional food products and improving nutrient intake among the population.
Received: March 4, 2026; Accepted: May 20, 2026; Published: June 22, 2026.
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