hfbHealth, Food & BiotechnologyHealth, Food & Biotechnology2712-7648РОСБИОТЕХ10.36107/hfb.2019.i2.s224hfb-13Research ArticleПИТАНИЕFOODФункциональная значимость семян льна и практика их использования в пищевых технологияхFunctional Significance of Flax Seeds and Practice of Their Use in Food TechnologiesМиневичИ. Э.MinevichI. E.

Миневич Ирина Эдуардовна

170041, город Тверь, Комсомольский пр., 17/56

Irina E. Minevich

17/56, Komsomolsky ave., Tver, 170041

irina_minevich@mail.ruФГБНУ «Федеральный научный центр лубяных культур»РоссияThe Federal State Budget Research Institution Federal Research Center for Bust Fiber CropsRussian Federation2019040520211297120Copyright © Миневич И.Э., 20212021Миневич И.Э.Minevich I.E.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.hfb-journal.ru/jour/article/view/13

Благодаря своим уникальным свойствам семена льна вызывают пристальный интерес как источник биологически активных веществ, необходимых для функционального питания и поддержания активного здоровья человека. Они богаты эссенциальными полиненасыщенными жирными кислотами, пищевыми волокнами, полноценным белком, полипептидами и лигнанами, относящимся к классу фитоэстрогенов, которые поддерживают важнейшие физиологические функции организма человека. Данные о практическом использовании семян льна в пищевых технологиях, направленных на создание продуктов здорового питания, в отечественной научной литературе разрознены. Цель настоящего обзора – обобщение опубликованной в отечественной и зарубежной литературе информации по анализу функциональной значимости семян льна и их практическому использованию в продуктах питания, доказывающих перспективность и необходимость широкого внедрения данной культуры в пищевые технологии. на основе анализа функциональной значимости семян льна и продуктов их переработки обосновать практическую целесообразность их широкого использования в пищевых технологиях. В работе приведены краткие сведения об истории культуры льна и динамике производства семян льна в России. На основании анализа научных источников показана роль биологически активных веществ и функциональных ингредиентов семян льна в снижении риска и профилактике ряда заболеваний (онкологических, сердечнососудистых и пр.). Приведена информация о результатах исследований (в том числе собственных) по введению семян льна в широкий ряд разнообразных продуктов. Семена льна используют, в основном, в целом, измельченном виде, или в виде муки. Помимо муки и масла перспективными функциональными пищевыми ингредиентами являются белковые и полисахаридные продукты переработки семян льна. Показано, что семена льна и продукты их переработки используются для повышения пищевой ценности хлебобулочных, мучных кондитерских, молочных, мясных, экструдированных и прочих продуктов. Приведены данные об оптимальном содержании семян льна и их ингредиентов в пищевых продуктах, при котором улучшались их органолептические и повышались физико-химические свойства. Множество научных исследований семян льна являются обоснованным подтверждением необходимости широкого внедрения этой многофункциональной культуры в пищевые технологии 21 века.

Due to the unique properties, flax seeds arouse our interest as a source of biologically active substances necessary for functional nutrition and maintaining active human health. The seeds are rich in essential polyunsaturated fatty acids, dietary fibre, high-grade protein, polypeptides and lignans, which belong to the class of phytoestrogens that support the most important physiological functions of the human body. The data of the practical usage of flax seeds in food technologies that are aimed at creating healthy food products are scattered in the domestic scientific literature. The purpose of this review is to summarise information published in domestic and foreign literature on the analysis of the functional significance of flax seeds and their practical usage in food products. The data prove the promising qualities and the necessity of the widespread introduction of this crop in food technology. Based on the analysis of the functional significance of flax seeds and the processed products, the practical feasibility of their widespread usage in food technology was investigated. The paper gives brief information about the history of flax and the dynamics of flax seed production in Russia. Based on the analysis of scientific sources, the role of biologically active substances and functional ingredients of flax seeds in reducing the risk and preventing a number of diseases (oncological, cardiovascular, etc.) is shown. The information is based on the results of studies on the introduction of flax seeds into a wide range of products. Flax seeds are used mainly in a whole, crushed form or in the form of flour. In addition to flour and oil, upcoming functional food ingredients are protein and polysaccharide that are the byproducts of flax seed processing. It is shown that flax seeds and the products of the stages of processing are used to increase the nutritional value of baked products; they are useful for flour, confectionery, dairy, meat, and other products including extruded ones. The data on the optimal content of flax seeds and their ingredients in food products are presented. It was shown that their organoleptic and physicochemical properties could be improved. A lot of scientific research of flax seeds is a reasonable confirmation of the need for the widespread introduction of this multifunctional crop in food technology of the 21st century.

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