Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 89218 10.21603/2074-9414-2024-3-2525 ОБЗОРНАЯ СТАТЬЯ REVIEW ARTICLE ОБЗОРНАЯ СТАТЬЯ Prospects for Integrated Processing of Black Currant Перспективы комплексной переработки ягод черной смородины https://orcid.org/0000-0002-5288-1132 Коденцова Вера Митрофановна Kodentsova Vera M. https://orcid.org/0000-0002-3389-8115 Рисник Дмитрий Владимирович Risnik Dmitry V.

кандидат биологических наук;

candidate of sciences in biology;

 https://orcid.org/0000-0002-1660-2634 Серба Елена Михайловна Serba Elena M. serbae@mail.ru https://orcid.org/0000-0001-9297-0554 Абрамова Ирина Михайловна Abramova Irina M. https://orcid.org/0000-0002-6084-7786 Соколова Елена Николаевна Sokolova Elena N. elenaniksokolova@inbox.ru

кандидат биологических наук;

candidate of sciences in biology;

 https://orcid.org/0000-0001-8012-0907 Крючкова Елизавета Романовна Kryuchkova Elizaveta R. https://orcid.org/0000-0003-3097-0836 Римарева Любовь Вячеславовна Rimareva Liubov V. Федеральный исследовательский центр питания, биотехнологии и безопасности пищи Москва Россия Federal Research Center for Nutrition, Biotechnology and Food Safety Moscow Russian Federation Московский государственный университет имени М. В. Ломоносова Москва Россия Lomonosov Moscow State University Moscow Russian Federation Всероссийский научно-исследовательский институт пищевой биотехнологии Москва Россия All-Russian Scientific Research Institute of Food Biotechnology Moscow Russian Federation Всероссийский научно-исследовательский институт пищевой биотехнологии Москва Россия Russian Scientific Research Institute of Food Biotechnology Moscow Russian Federation ВНИИ пищевой биотехнологии Москва Россия ВНИИ пищевой биотехнологии Moscow Russian Federation Всероссийский научно-исследовательский институт пищевой биотехнологии Москва Россия All-Russian Research Institute of Food Biotechnology Moscow Russian Federation Всероссийский научно-исследовательский институт пищевой биотехнологии Москва Россия All-Russian Scientific Research Institute of Food Biotechnology Moscow Russian Federation 02 10 2024 02 10 2024 54 3 621 632 09 02 2024 02 04 2024 https://fptt.ru/en/issues/22856/22849/

Чёрная смородина (Ribes nigrum L.) является одной из самых доступных в России ягод, которую можно использовать в здоровом питании. Цель исследования – характеристика пищевой ценности ягод чёрной смородины и продуктов их переработки с позиции удовлетворения физиологической потребности человека в витамине С, антоцианах, пищевых волокнах, и оценка их использования в пищевой промышленности и питании. В ходе работы провели анализ оригинальных исследовательских и обзорных статей на русском и английском языках, опубликованных в научных журналах в ретроспективе с 2015 по 2023 гг., индексируемых базами данных РИНЦ и Pubmed. Поиск осуществляли по ключевым словам: «blackcurrant» и ли «чёрная смородина». Ягоды чёрной смородины содержат значительные количества пищевых волокон, полифенольных соединений, антоцианов, витамина С и калия, благодаря чему являются источником этих пищевых веществ, в значительной мере покрывая потребность человека в этих нутриентах. Добавление ягод или вторичных продуктов их переработки в кисломолочные, зерновые пищевые продукты в количестве 5–20 % взамен основного сырья позволяет достигнуть их обогащения пищевыми волокнами, витамином С, антоцианами, снизить калорийность. Ягоды чёрной смородины и вторичные продукты их переработки, содержащие цвето-, вкусо- и ароматобразующие соединения, используются при производстве различных спиртных напитков. В технологическом отношении выжимки ягод являются функциональным ингредиентом, обладающим влагоудерживающей способностью, повышающим антиоксидантную способность продукта. Сок (1,43 %) и водный экстракт выжимок применяют в составе маринадов для рыбной и мясной продукции, что повышает их микробиологическую безопасность и увеличивает срок годности. Результаты исследований подтверждают целесообразность комплексной переработки ягод чёрной смородины, которые являются ценным источником пищевых волокон, витамина С и антоцианов. Вторичные продукты их переработки представляют собой концентрат пищевых волокон, содержащий значительное количество природных антиоксидантов. При разработке функциональных пищевых продуктов – источников биологически активных веществ – необходимо руководствоваться критериями, предъявляемыми к обогащенным продуктам. Добавление небольших количеств ягодного сырья и побочного сырья из них, потенциально являющихся источником ценных биологически активных веществ, хотя и послужит расширению ассортимента пищевых продуктов, но не позволит достигнуть цели обогащения дефицитными в рационе человека биологически активными веществами и снизить общую калорийность.

Black currant (Ribes nigrum L.) is one of the most popular berries in Russia. Its biochemical properties make it part of a healthy diet. This review describes the role of black currant and its by-products in the food industry and defines its nutritional value, i.e., vitamin C, anthocyanins, and dietary fiber. It covered original Russian and English research articles and reviews published in 2015-2023 and indexed in the Russian Research Citation Index or Pubmed databases. The keywords were black currant in Russian and English. Black currant berries are rich in dietary fiber, polyphenolic compounds, anthocyanins, vitamin C, and potassium. They cover human needs for these nutrients. Added to fermented dairy and grain foods at 5-20%, fresh or processed berries fortify them with dietary fiber, vitamin C, and anthocyanins while reducing energy value. As ingredients with color, taste, and aromatic compounds, black currant berries and their secondary products can be introduced into the formulations of various alcoholic beverages. Berry pomace is a technologically functional ingredient with a moisture-retaining ability that increases the antioxidant capacity of the final product. Juice and aqueous extracts of black currant pomace are used as picklers for fish and meat products to increase their microbiological safety and shelf-life. Complex processing of black currant berries is feasible as they are a valuable source of dietary fiber, vitamin C, and anthocyanins. Products of their processing provide a concentrate of dietary fiber with natural antioxidants. However, functional foods as sources of biologically active substances need to follow special criteria for fortified products. Black currant and its by-products are a potential source of valuable biologically active substances. In small quantities, they can expand the range of food products but fail to satisfy human diet with biologically active substances or reduce the overall energy value.

 Чёрная смородина выжимки ягод пищевые волокна фенольные соединения витамин С пищевые продукты обогащение Black currant black currant berry pomace dietary fiber phenolic compounds food products vitamin C fortification Исследование выполнено в рамках поисковых научных исследований по теме № FGMF-2023-0004. The study was carried out as part of exploratory scientific research on topic No. FGMF-2023-0004.

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