spfpХранение и переработка сельхозсырьяStorage and Processing of Farm Products2072-96692658-767XРОСБИОТЕХ10.36107/spfp.2023.447spfp-447Research ArticleТЕОРЕТИЧЕСКИЕ АСПЕКТЫ ХРАНЕНИЯ И ПЕРЕРАБОТКИ СЕЛЬХОЗПРОДУКЦИИTHEORETICAL ASPECTS OF FARM PRODUCTS STORAGE AND PROCESSINGФакторы, влияющие на качество и сроки годности напитков брожения из плодового сырья: обзор предметного поляFactors Affecting the Quality and Shelf Life of Fermented Beverages from Fruit Raw Materials: Scoping Reviewhttps://orcid.org/0000-0003-0463-605XЕгороваОлеся СергеевнаEgorovaOlesya S.Olesyaeg@yandex.ruhttps://orcid.org/0000-0003-2209-7141АкбулатоваДиляра РамилевнаAkbulatovaDilyara R R.labvin@yandex.ruhttps://orcid.org/0000-0003-1223-0703ШилкинАлексей АлександровичShilkinAleksey A.labvin@yandex.ruВНИИ пивоваренной, безалкогольной и винодельческой промышленности - филиал ФНЦ пищевых систем им. В.М. Горбатова РАНРоссияAll-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry – Branch of V.M. Gorbatov Federal Research Center for Food SystemsRussian Federation202330062023021432Copyright © Егорова О.С., Акбулатова Д.Р., Шилкин А.А., 20232023Егорова О.С., Акбулатова Д.Р., Шилкин А.А.Egorova O.S., Akbulatova D.R., Shilkin A.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.spfp-mgupp.ru/jour/article/view/447Введение

Введение: В данном обзоре предметного поля проанализированы научные литературные источники (с 2004 по 2023 гг.), посвященные вопросу изменения качества напитков брожения из плодового сырья в процессе их производства и хранения, с целью выявления факторов, которые могут оказывать влияние на изменение сроков годности таких напитков.

 

 

Целью обзора явились изучение и анализ научных работ по вопросам формирования физико-химических, биохимических и органолептических показателей сидра, а также обобщение существующих данных по влиянию различных факторов, оказывающих влияние на изменение качественных характеристик сидров в процессе их производства и хранения.

 

 

Материалы и методы

Материалы и методы: Для обзора использованы научные публикации российских и зарубежных ученых по вопросам формирования и изменения качественных характеристик напитков брожения из плодового сырья. Поиск научных источников по исследуемой теме на русском и английском языках осуществлялся в базе данных Scopus, а также в электронной библиотеке eLibrary. В качестве метода исследования использовано обобщение результатов.

 

 

Результаты

Результаты: Обобщены данные о влиянии отдельных групп химических веществ, входящих в состав плодового сырья, на формирование качественных характеристик напитков брожения. Проанализирована информация о применении различных методов обработки сидров с целью обеспечения микробиологической стабильности и предотвращения реакций потемнения. Выявлено, что новые методы нетермической обработки такие как импульсные электрические поля, ультрафиолетовый свет, высокоинтенсивные световые импульсы, ультразвук имеют широкие перспективы применения в качестве альтернативы традиционной термической пастеризации фруктовых напитков. Приведены результаты исследований, свидетельствующие об эффективности инновационных нетермических методов, для инактивации патогенных микроорганизмов. При этом отмечается необходимость проведения более глубоких исследований влияния ультрафиолетовых лучей и световых импульсов на органолептические свойства напитков, так как повышенные дозы или время воздействия могут стать причиной изменения цвета и снижения питательной ценности сидра. Проанализирована информация об изменениях химического состава напитков брожения под воздействием повышенной температуры и солнечного света. Выявлено, что указанные параметры окружающей среды оказывают вредное воздействие цвет, аромат и вкус напитков из плодового сырья.

 

 

Выводы

Выводы: Обзор химического состава и качества плодового сырья, методов обработки и внешних факторов выявил, что для обеспечения сохранности напитков брожения необходимо глубокое изучение процессов, протекающих при их производстве, хранении, транспортировании и реализации. Выявление факторов риска, которые могут привести к интенсификации процессов, приводящих к ухудшению потребительских свойств данного продукта, может стать основой при разработке методов прогнозирования сроков годности новых наименований напитков брожения из плодового сырья.

Introduction

Introduction: During the technological processes of processing blueberries (Vaccinium myrtillus), the amount of natural biologically active substances (BAS), in particular polyphenolic complexes and proanthocyanidins, is reduced to varying degrees. The analysis of publications of domestic and foreign researchers devoted to the complex and deep processing of blueberries made it possible to identify a problematic field of research — an insufficient degree of study and systematization of the influence of technological parameters on the safety of biologically active complexes of blueberries.

Purpose

Purpose: The authors set a goal to critically analyze the existing blueberry processing technologies in order to identify the prospects for complex blueberry processing technologies, including those using biotechnological techniques that allow obtaining various functional products.

Materials and Methods

Materials and Methods: Literature sources containing up-to-date information on the methods of processing blueberries (Vaccinium myrtillus L.), published in the period from 2010 to 2022, were analyzed. The following search engines and electronic libraries were used: Scopus, Web of Science, Google Scholar, Medline, E-library.

Results

Results: It is revealed that the most promising methods, from the point of view of the preservation of the complex of bioactive substances of blueberries and the intensity of technological processes, are sublimation and IR drying, freezing. These methods make it possible to obtain products (concentrated juice, blueberry powder) with minimal losses of raw materials and with maximum preservation of vitamin-mineral and anthocyanin complexes of blueberries. It is shown that complex technologies, deep processing technologies based on the use of a combination of physical and physico chemical processes, and biotechnology with the use of highly specific enzyme preparations, including complex action, are of particular interest.

Conclusions

Conclusions: The analysis of the publications of domestic and foreign researchers devoted to the complex and deep processing of blueberries has revealed a problematic field of research — the insufficient degree of knowledge and systematization of the influence of technological parameters on the safety of biologically active blueberry complexes. Of particular importance for the organization of innovative and technologically advanced processing industries are complex technologies and technologies of deep processing, which make it possible to increase the efficiency of technological processes and obtain a wide range of food ingredients and biologically active substances from secondary products.

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The authors declare that there are no conflicts of interest present.