ПЕРСПЕКТИВЫ ИСПОЛЬЗОВАНИЯ ТЕХНОЛОГИИ СВЕРХКРИТИЧЕСКОГО ДИОКСИДА УГЛЕРОДА В ПИЩЕВОЙ ПРОМЫШЛЕННОСТИ. ОБЗОР ПРЕДМЕТНОГО ПОЛЯ: OVLGSU

Леонид Чеславович Бурак

doi:10.25712/ASTU.2072-8921.2025.01.004

Авторы

Леонид Чеславович Бурак Общество с ограниченной ответственностью «Белросаква»

DOI:

https://doi.org/10.25712/ASTU.2072-8921.2025.01.004

Ключевые слова:

консервирование, , нетермическая технология,, СК- СО2, микроорганизмы, ферменты, инактивация, биологически активные соединения, пищевая ценность, антиоксидантная активность

Аннотация

Технология сверхкритического диоксида углерода ( СК- СО₂) используется для экстрагирования и извлечения соединений из пищевого сырья и продуктов его переработки. В последнее десятилетие данная технология рассматривается как нетермический метод консервирования пищевых продуктов, так как сочетание СО₂ с умеренным давлением и температурой вызывает инактивацию микробных вегетативных клеток и денатурацию ферментов, максимально сохраняя при этом органолептические показатели свежего продукта, его биологически активные соединения и пищевую ценность. Цель статьи - критический обзор результатов научных исследований использования технологии СК-CO ₂ для консервирования пищевых продуктов, механизмов микробной инактивации и влияние на физико-химические, технологические и сенсорные свойства, а также сохранении пищевой ценности. В обзор включены статьи, опубликованные на английском и русском языках за период 2014–2024г. Для поиска были использованы базы данных PubMed, Scopus, Webof Science, Elibrary и Google Scholar. Материалом для исследования послужили 64 научные публикации. В ходе оценки результатов научных исследований установлено, что использование технологии СК-CO ₂ способствует снижению микробиологической обсемененности более 5 log КОЕ/мл), инактивации ферментов и улучшении стабильности при хранении фруктовых и овощных соков, мясных и молочных продуктов.Для достижения максимальных результатов необходимо оптимизация параметров обработки , таких как,температура, давление, объем CO ₂ и время обработки. Дальнейшие научные исследования должны быть направлены на возможность расширения использования технологии сверхкритического диоксида углерода для различных видов пищевого сырья и продуктов переработки, оценки срока годности, биодоступности биологически активных соединений, а также исследований in vitro и in vivo, с целью определения преимущества использования технологии СК-CO₂ перед другими способами и методами обработки и консервирования пищевых продуктов

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