ISSN 1694-6286
e-ISSN 1694-9250
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Вестник Кыргызcкого национального аграрного университета

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Инновации в производстве пищевых продуктов

Ж Жамила Сманалиева
Получено 01.03.2025
Доработано 24.05.2025
Опубликовано 14.06.2025

Аннотация

В условиях растущих требований к качеству рациона и повышенного интереса к здоровой пище, разработка инновационных технологий и функциональных продуктов приобретает особую актуальность. Целью исследования был анализ современных научных основ и подходов, лежащих в основе создания инновационных пищевых продуктов. Систематический анализ современных научных и практических исследований, посвященных разработке инновационных продуктов питания, осуществлялся в базах данных Scopus, Web of Science, ScienceDirect, PubMed, Google Scholar, eLIBRARY и др. Были проанализированы ключевые направления исследований, включая поиск альтернативных источников белка, использование функциональных ингредиентов, биотехнологические методы (точное ферментирование, микопротеины, культивирование мышечных клеток в биореакторах), использование искусственного интеллекта, а также цифровизацию процессов разработки новых пищевых продуктов и контроля их качества. Использование высокого давления в целях пастеризации или стерилизации пищевых продуктов также было рассмотрено как многообещающая технология. Обзор показал, что существует большое количество новых разработок в области упаковки пищевых продуктов. Инновационные упаковки могут быть биоразлагаемыми, активными, умными или многоразовыми. Переработка отходов сырья (жмыхи, сыворотка, кожура и т.п.) для производства муки, сывороточных белков, клетчатки, полифенольных концентратов – направление, развивающееся на стыке устойчивости и функциональности. Особое внимание в статье было уделено вопросам разработки новых функциональных продуктов. Показана роль междисциплинарных исследований в формировании научной базы для инноваций в пищевой отрасли. Проведенный анализ позволил выявить перспективные пути развития и определить стратегические ориентиры для дальнейших исследований в области пищевых технологий и внедрения инноваций в производство

Ключевые слова

инновационные пищевые продукты; альтернативные белки; микробное мясо; функциональные ингредиенты; технологии; умные упаковки; платформы инноваций
ЦИТИРОВАНИЕ
Smanalieva, J. (2025). Innovations in food production. Bulletin of the Kyrgyz National Agrarian University, 23(2), 73-83. https://doi.org/10.63621/bknau./2.2025.73

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