hfbHealth, Food & BiotechnologyHealth, Food & Biotechnology2712-7648РОСБИОТЕХ10.36107/hfb.2024.i1.s204hfb-204Research ArticleБИОТЕХНОЛОГИИBIOTECHNOLOGYУлучшение технологических свойств продовольственного зерна за счет использования современных технологий: Обзор предметного поляImproving Technological Properties of Food Grain Through the Use of Modern Technologies: Scoping Reviewhttps://orcid.org/0000-0002-6613-439XБуракЛеонид ЧеславовичBurakLeonid Ch.leonidburak@gmail.comhttps://orcid.org/0000-0002-8579-2689СапачАлександр НиколаевичSapachAleksandr N.info@belrosakva.byООО "БЕЛРОСАКВА"БеларусьLLC“BELROSAKVA”Belarus202427042024614065Copyright © Бурак Л.Ч., Сапач А.Н., 20242024Бурак Л.Ч., Сапач А.Н.Burak L.C., Sapach A.N.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/204Введение

Введение. За последние десятилетия значительно вырос интерес научного сообщества к современным технологиям термической и нетермической обработки. Снижение времени обработки и отрицательного влияния на качество продукта позволяет рассматривать данные технологии в качестве эффективной альтернативы традиционной термическим методам. Технологические свойства зерновых продуктов включает в себя многие важные свойства, которые играют значительную роль для выбора продукта потребителем.

   Цель статьи провести критический анализ, систематизацию и обобщение результатов научных исследований фундаментальных принципов и преимуществ технологий термической и нетермической обработки и их влиянию на технологические свойства продовольственного зерна.  

 Материалы и методы

 Материалы и методы: В обзор включены  зарубежные статьи опубликованные на английском языке за период 2015- 2024 год.  Поиск зарубежной научной литературы на английском языке по данной теме проводили в библиографических базах Scopus, Web of Science, Elsevier и Google Scholar. Материалами для исследования послужили 143 статьи. При отборе публикаций для обзора приоритет отдавали высокоцитируемым источникам.

Результаты

Результаты. Современные нетермические и термические методы являются экологичной и эффективной альтернативой традиционной химической и термической обработке продовольственного зерна. Обзор результатов научных исследований показал, что помимо безопасности и качества пищевых продуктов, использование новых технологий в большинстве случаев положительно коррелирует с качеством продовольственного зерна.  Обработка ультразвуком приводит к разрыву внутренних водородных связей между молекулами белка, тем самым ослабляя их третичную и четвертичную структуры. Кроме того, обработка ультразвуком усиливает гидролиз крахмала и снижает его вязкость. Обработка импульсным электрическим  полем может вызывать конфигурационные и молекулярные изменения в биомакромолекулах сырья. В результате радиочастотного нагрева происходит увеличение набухания гранул, что приводит к незначительной желатинизации и ретроградации крахмала, одновременно снижая стабильность крахмального теста. Микроволновой нагрев приводит к образованию плотных и более однородных пор и структур внутри образца, тем самым способствуя образованию сетки гидратного геля крахмала. Вместе с тем,  в процессе использования современных технологий обработки зерна существуют нерешенные проблемы. Различие в конструкции оборудования, режимах, условиях эксплуатации не позволяет в полной мере провести оценку  влияния этих методов на консистенцию пищевого зерна.   

Выводы

Выводы.  С целью максимального использования  преимуществ современных нетермических и термических технологий необходимы углубленные исследования их влияния на текстурные свойства различных видов зерновых и бобовых культур, обеспечив при этом подбор и разработку параметров обработки для каждого вида  продовольственного зерна. Результаты данного обзора могут представлять интерес для дальнейших научных исследований, а также для специалистов пищевой промышленности с целью внедрения этих передовых технологий. Промышленное внедрение современных технологий может стать эффективной альтернативой традиционным методам обработки  зерновых и бобовых культур. 

Introduction. Over the past decades, the interest of the scientific community in modern technologies of thermal and non-thermal processing has grown significantly. Reducing processing time and the negative impact on product quality allows us to consider these technologies as an effective alternative to traditional thermal methods. Purpose. The purpose of the article is to conduct a critical analysis, systematization and generalization of the results of scientific research on the fundamental principles and advantages of thermal and non-thermal processing technologies and their impact on the textural properties of food grains.Materials and Methods. The review includes foreign articles published in English for the period 2015-2024. The search for foreign scientific literature in English on this topic was carried out in the bibliographic databases Scopus, Web of Science, Elsevier and Google Scholar. The materials for the study included 143 articles. When selecting publications for review, priority was given to highly cited sources.Results. Modern non-thermal and thermal methods are an environmentally friendly and effective alternative to traditional chemical and thermal processing of food grains. A review of scientific research has shown that in addition to food safety and quality, the use of new technologies is, in most cases, positively correlated with the textural quality of food grains. Sonication causes the internal hydrogen bonds between protein molecules to break, thereby weakening their tertiary and quaternary structures. In addition, ultrasound treatment enhances the hydrolysis of starch and reduces its viscosity. Treatment with a pulsed electric field can cause configurational and molecular changes in the biomacromolecules of raw materials. As a result of radio frequency heating, an increase in the swelling of granules occurs, which leads to easier gelatinization and retrogradation of starch, while reducing the stability of the starch dough. Microwave heating results in the formation of denser and more uniform pores and structures within the sample, thereby promoting the formation of a starch hydration gel network. However, there are unresolved problems in the process of using modern grain processing technologies. Differences in equipment design, modes, and operating conditions do not allow us to fully assess the impact of these methods on the consistency of food grains.Conclusions. In order to maximize the benefits of modern non-thermal and thermal technologies, in-depth studies of their influence on the textural properties of various types of grains and legumes are required, while ensuring the selection and development of processing parameters for each type of food grain. The results of this review may be of interest for further scientific research, as well as for food industry specialists in order to introduce these advanced technologies. Industrial implementation of modern technologies can become an effective alternative to traditional methods of processing grains and legumes.

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