Применение обработки низкотемпературной плазмой в пищевых производствах для интенификации технологических процессов и повышения качества продукции

Введение. Интенсификация технологических процессов является актуальной задачей в пищевых производствах. Одним из способов ее решения является применение прогрессивных приемов, в том числе, базирующихся на обработке низкотемпературной плазмой. Анализ публикаций, посвященных данному технологическому приему, позволил выявить спектр проблем, которые могут быть устранены за счет воздействия холодной плазмой, показать преимущества и ограничения этого метода.
Цель. Анализ информации о целях, режимах и результатах применения прямого и опосредованного воздействия атмосферной плазмой на объекты и процессы пищевых производств.
Материалы и методы. При подготовке обзора использовали рецензируемые статьи, опубликованные в период с 2001 по 2023 год на английском языке. Была проанализирована информация 128 источников в изданиях, индексируемых в зарубежных и отечественных базах данных Scopus, Web of Science, eLibrary (РИНЦ), в социальной сети ResearchGate, архивах журналов Innovative Food Science & Emerging Technologies, Journal of the Institute of Brewing, Applied Biochemistry and Microbiology, Kvasny prumysl, Foods and raw materials, Хранение и переработка сельхозсырья, Пиво и напитки, Вестник ВГУИТ, Вестник биотехнологии и физико-химической биологии имени Ю. А. Овчинникова. На базе первичного анализа по ключевым словам были отобраны 74 источника для дальнейшего детального исследования.
Результаты. Анализ информации позволил заключить, что применение низкотемпературной плазмы является многофакторным воздействием на обрабатываемые объекты, так как плазма является не только ионизированным газом, но и источником ультрафиолетового излучения, тепла и электрически заряженных частиц. Изучаемый способ воздействия позволяет подавлять нежелательную грибную и бактериальную микрофлору и даже вирусы, интенсифицировать экстракцию целевых компонентов сырья, инактивировать нежелательные ферменты и, напротив, повышать активности нужных биокатализаторов, улучшать функционально-технологические свойства сырья, полупродуктов и их отдельных компонентов, снижать содержание микотоксинов. Отмечены существующие ограничения применения атмосферной плазмой, обусловленные недостатком информации о вызываемых ею изменениях химического состава пищевого продукта и его органолептических характеристик, потенциальным накоплением ксенобиотиков в результате разрушения микробных клеток, а также отсутствием единого принципа разработки устройств для генерации плазмы и параметров ее применения.
Выводы. Обработка низкотемпературной плазмой может быть эффективным инструментом решения широкого спектра задач в пищевых технологиях, однако для ее внедрения в индустриальном масштабе требуется отработка режимов ее проведения, применение рационального оборудования и доказательства отсутствия негативных последствий применения такого приема в рамках конкретной технологии.

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