Нетермические методы обработки фруктового пюре: влияние на микробиологическую безопасность и сохранение нутриентов. Обзор

Традиционные термические способы обработки фруктового пюре эффективно снижают микробную обсеменённость и активность ферментов, однако нередко сопровождаются ухудшением органолептических показателей, потерями термолабильных нутриентов и изменением реологических свойств продукта. В связи с этим растёт интерес к нетермическим технологиям, способным обеспечить безопасность при более щадящем воздействии на качество. Цель исследования – систематизация и критический анализ данных о применении нетермических методов обработки фруктового пюре и их эффективности в обеспечении микробиологической безопасности, инактивации ферментов и сохранении пищевой и функциональной ценности. В работе использованы научные публикации на русском и английском языках, изданные в 2015–2025 гг. Зарубежные исследования по теме подбирались через базы Scopus, PubMed и Web of Science, а русскоязычные материалы – в РИНЦ на основе релевантных ключевых запросов. Далее отобранные источники были структурированы, подвергнуты критической оценке и обобщены. Анализ результатов научных исследований показал, что обработка фруктового пюре с использованием высокого гидростатического давления демонстрирует высокую эффективность в снижении микробных популяций и подавлении ферментативной активности при лучшем сохранении исходных свойств по сравнению с термической обработкой. Метод импульсного электрического поля и ультразвуковая технология в ряде работ ассоциируются с повышенным удержанием и/или биодоступностью биоактивных соединений и с улучшением функциональных характеристик, однако общая эффективность зависит от режима обработки и состава фруктового пюре. Воздействие холодной плазмы рассматривается как перспективный подход для стабилизации антиоксидантных свойств и повышения безопасности при минимизации теплового действия. Нетермические методы обработки в целом позволяют получать безопасные, стабильные и высококачественные фруктовые пюре, снижая деградацию нутриентов и нежелательные изменения свойств, характерные для термообработки. Дальнейшие исследования должны быть направлены на оптимизацию параметров процессов, комбинирование технологий и развитие масштабируемого оборудования для промышленного внедрения.

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