hfbHealth, Food & BiotechnologyHealth, Food & Biotechnology2712-7648РОСБИОТЕХ10.36107/hfb.2024.i2.s217hfb-217Research ArticleБИОТЕХНОЛОГИИBIOTECHNOLOGYПрименение обработки низкотемпературной плазмой в пищевых производствах для интенификации технологических процессов и повышения качества продукцииApplication of Low-Temperature Plasma Treatment in Food Production to Intensify Technological Processes and Improve Product Qualityhttps://orcid.org/0000-0002-7885-1150КарпенкоДмитрий ВалерьевичKarpenkoDmitry V.

Технология бродильных производств и виноделия

д.т.н., профессор, профессор кафедры

7628-4311

DoKa.65@mail.ruhttps://orcid.org/0000-0003-2360-3149ГришинАртём ГеннадиевичGrishinArtem G.

Технология бродильных производств и виноделия

старший преподаватель

grishin3@gmail.comФГБОУ ВО "РОСБИОТЕХ"РоссияRussian Biotechnological University (BIOTECH University)Russian Federation202412082024622741Copyright © Карпенко Д.В., Гришин А.Г., 20242024Карпенко Д.В., Гришин А.Г.Karpenko D.V., Grishin A.G.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/217

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.

Introduction

Introduction. Intensification of technological processes is an urgent task in food production. One of the ways to solve this problem is to use progressive techniques, including those based on low-temperature plasma treatment. An analysis of publications devoted to this technological technique made it possible to identify a range of problems that can be eliminated by exposure to cold plasma and to show the advantages and limitations of this method.

Purpose

Purpose. Analysis of information on the purposes, modes and results of the use of direct and indirect treatment by atmospheric plasma on objects and processes of food production.

Materials and Methods

Materials and Methods. To prepare the review, we used peer-reviewed articles published between 2001 and 2023 in English. Information from 128 sources was analyzed in publications indexed in foreign and domestic databases Scopus, Web of Science, eLibrary (RISC), in the ResearchGate social network, archives of the journals Innovative Food Science & Emerging Technologies, Journal of the Institute of Brewing, Applied Biochemistry and Microbiology, Kvasny prumysl, Foods and raw materials, Storage and processing of agricultural raw materials, Beer and drinks, VSUIT Bulletin, Bulletin of biotechnology and physical and chemical biology named after Yu. A. Ovchinnikov. Based on the primary analysis, 74 sources were selected using keywords for further detailed research.

Results

Results. Analysis of the information allowed us to conclude that the use of low-temperature plasma is a multifactorial effect on the objects being processed, since plasma is not only an ionized gas, but also a source of ultraviolet radiation, heat and electrically charged particles. The studied method of influence makes it possible to suppress undesirable fungal and bacterial microflora and even viruses, intensify the extraction of target components of raw materials, inactivate undesirable enzymes and, on the contrary, increase the activity of the necessary biocatalysts, improve the functional and technological properties of raw materials, intermediates and their individual components, and reduce the content of mycotoxins. The existing limitations of the use of atmospheric plasma are noted, due to the lack of information about the changes it causes in the chemical composition of the food product and its organoleptic characteristics, the potential accumulation of xenobiotics as a result of the destruction of microbial cells, as well as the lack of a unified principle for the development of devices for generating plasma and parameters for its use.

Conclusions

Conclusions. Low-temperature plasma treatment can be an effective tool for solving a wide range of problems in food technology, but its implementation on an industrial scale requires development of its implementation modes, the use of rational equipment and proof of the absence of negative consequences of using such a technique within a specific technology.

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