vguitВестник Воронежского государственного университета инженерных технологийProceedings of the Voronezh State University of Engineering Technologies2226-910X2310-1202VSUET10.20914/2310-1202-2025-3-78-86vguit-3714Research ArticleПищевые системыFood systemsОценка антиоксидантной, антимикробной активности растительного сырья и применение в пищевой промышленностиEvaluation of the antioxidant, antimicrobial activity of plant raw materials and products of their processinghttps://orcid.org/0000-0002-1657-5162АльСухаймиС. А.ElSuhaimyS. A.

д.б.н., профессор, кафедра технология продукции и организация общественного питания, 454080, Уральский федеральный округ, Челябинская область, г. Челябинск, пр-кт Ленина, д. 76

Dr. Sci. (Bio..), professor, product technology and catering organization department, 76 Lenin Ave., Chelyabinsk, 454080, Ural Federal District, Chelyabinsk Region

elsohaimys@gmail.comhttps://orcid.org/0000-0001-8517-2888ТошеваЗ. А.ToshevaZ. A.

д.т.н., профессор, кафедра технология продукции и организация общественного питания, 454080, Уральский федеральный округ, Челябинская область, г. Челябинск, пр-кт Ленина, д. 76

Dr. Sci. (Tech.), professor, product technology and catering organization department, 76 Lenin Ave., Chelyabinsk, 454080, Ural Federal District, Chelyabinsk Region

toshevaza@susu.ruhttps://orcid.org/0009-0007-4854-1788ВоробьеваВ. А.VorobievaV. A.

студент, кафедра технология продукции и организация общественного питания, 454080, Уральский федеральный округ, Челябинская область, г. Челябинск, пр-кт Ленина, д. 76

student, product technology and catering organization department, 76 Lenin Ave., Chelyabinsk, 454080, Ural Federal District, Chelyabinsk Region

valeriavorbeva@gmail.comhttps://orcid.org/0000-0001-5760-6159КоломиецЛ. Д.KolomietsL. D.

студент, кафедра технология продукции и организация общественного питания, 454080, Уральский федеральный округ, Челябинская область, г. Челябинск, пр-кт Ленина, д. 76

student, product technology and catering organization department, 76 Lenin Ave., Chelyabinsk, 454080, Ural Federal District, Chelyabinsk Region

kolomiets.lada22@ya.ruhttps://orcid.org/0009-0007-0676-2355ГоршенинаС. П.GorsheninaS. P.

студент, кафедра технология продукции и организация общественного питания, 454080, Уральский федеральный округ, Челябинская область, г. Челябинск, пр-кт Ленина, д. 76

student, product technology and catering organization department, 76 Lenin Ave., Chelyabinsk, 454080, Ural Federal District, Chelyabinsk Region

gorshenina.sofia@mail.ruhttps://orcid.org/0009-0009-6877-1526ЛяминаА. А.LyaminaA. A.

студент, кафедра технология продукции и организация общественного питания, 454080, Уральский федеральный округ, Челябинская область, г. Челябинск, пр-кт Ленина, д. 76

student, product technology and catering organization department, 76 Lenin Ave., Chelyabinsk, 454080, Ural Federal District, Chelyabinsk Region

nlyamina2002@gmail.comЮжно-Уральский государственный университет (национальный исследовательский университет)South Ural State University (National Research University)Южно-Уральский государственный университет (национальный исследовательский университет)Ural State University (National Research University)2025171220258737886Copyright © АльСухайми С.А., Тошева З.А., Воробьева В.А., Коломиец Л.Д., Горшенина С.П., Лямина А.А., 20252025АльСухайми С.А., Тошева З.А., Воробьева В.А., Коломиец Л.Д., Горшенина С.П., Лямина А.А.ElSuhaimy S.A., Tosheva Z.A., Vorobieva V.A., Kolomiets L.D., Gorshenina S.P., Lyamina A.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vestnik-vsuet.ru/vguit/article/view/3714

Актуальной темой для пищевой промышленности является продление срока годности продукции с сохранением всех её свойств. Осуществление этой цели достигается на данное время в основном с помощью синтетических консервантов. Но при этом они имеют негативное воздействие на здоровье человека, и это привело к тому, что потребители стали искать продукты с более экологичным и «чистым» составом. Натуральные консервирующие вещества могут стать решением данной проблемы, ведь даже при больших концентрациях по сравнению с синтетическими они безопасны для людей. Для их создания можно использовать отходы после производства такой продукции из растительного сырья, как соки, пюре, овощные консервы, томатной пасты. Это делает натуральные консерванты и более экономичными, и экологичными. Благодаря высокому содержанию биологически активных веществ, в особенности фенольных соединений, растительные экстракты могут проявлять антиоксидантные, антимикробные способности, продлевая срок годности продукции и замедляя рост микроорганизмов. Фенолы и флавоноиды являются вторичными метаболитами, которые содержатся во фруктах, семенах и листьях растений и обладают широким спектром полезных свойств для здоровья благодаря их защитным свойствам против окисления и роста нежелательных микроорганизмов. Так, экстракты апельсиновой корки, облепихового сока и зеленого чая показали высокую антиоксидантную и антимикробную активность. Положительный эффект и польза растительных биологически активных соединений откроют перспективы для создания полезных, недорогих и безвредных для здоровья пищевых консервантов. В будущем возможно продолжение изучения экономических и экологических выгод от использования биоактивных соединений растительного происхождения при производстве натуральных консервантов для пищевой промышленности

An urgent topic for the food industry is the extension of the shelf life of products while preserving all their properties. The realization of this goal is achieved at this time mainly with the help of synthetic preservatives. But at the same time, they have a negative impact on human health, and this has led consumers to look for products with a more environmentally friendly and "clean" composition. Natural preservatives can be a solution to this problem, because even at high concentrations compared to synthetic ones, they are safe for humans. To create them, waste can be used after the production of such products from vegetable raw materials as juices, mashed potatoes, canned vegetables, tomato paste. This makes natural preservatives both more economical and environmentally friendly. Due to the high content of biologically active substances, especially phenolic compounds, plant extracts can exhibit antioxidant, antimicrobial properties, prolonging the shelf life of products and slowing the growth of microorganisms. Phenols and flavonoids are secondary metabolites found in fruits, seeds and leaves of plants and have a wide range of health benefits due to their protective properties against oxidation and the growth of undesirable microorganisms. Thus, extracts of orange peel, sea buckthorn juice and green tea showed high antioxidant and antimicrobial activity. The positive effect and benefits of plant biologically active compounds will open up prospects for the creation of useful, inexpensive and harmless food preservatives. In the future, it is possible to continue studying the economic and environmental benefits of using bioactive compounds of plant origin in the production of natural preservatives for the food industry.

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