msiСовременная наука и инновацииModern Science and Innovations2307-910XNorth-Caucasus Federal University10.37493/2307-910X.2023.3.13msi-1528Research ArticleТЕХНОЛОГИЯ ПРОДОВОЛЬСТВЕННЫХ ПРОДУКТОВTECHNOLOGY OF FOOD PRODUCTSВлияние современных методов обработки на антиоксидантную активность и антимикробную способность меда (обзор)The impact of modern techniques treatments for antioxidant activity and antimicrobial ability of honey (review)https://orcid.org/0000-0002-6613-439XБуракЛ. Ч.BurakL. Ch.

Леонид Чеславович Бурак – кандидат технических наук, директор,

ул. Пономаренко, д. 35А, пом. 610, г. Минск, 220015

Leonid Ch. Burak – Cand. Sci. (Tech.), Manager, 

35А, 610 room, Ponomarenko st., Minsk, 220015

leonidburak@gmail.comЯблонскаяВ. В.YablonskayaV. V.

Вероника Владимировна Яблонская – главный технолог,

ул. Колхозная, д. 1, г. Джержинск, 222112

Veronika V. Yablonskaya – Chief Technologist, 

1, st. Kolhoznaya, Dzerjinsk, 222112

v_taiy@mail.ruhttps://orcid.org/0000-0002-8579-2689НиколаевичС. А.SapachA. N.

Александр Николаевич Сапач – инженер-химик,

ул. Пономаренко, д. 35А, пом. 610, г. Минск, 220015

Aleksandr N. Sapach – Chemist,

35А, 610 room, Ponomarenko st., Minsk, 220015

sapabra7@gmail.comОбщество с ограниченной ответственностью «Белросаква»БеларусьBelrosakva Limited Liability CompanyBelarusСовместное общество с ограниченной ответственностью «Ароматик»БеларусьAromatik Joint Limited LiabilityBelarus20232612202303141155Copyright © Бурак Л.Ч., Яблонская В.В., Николаевич С.А., 20232023Бурак Л.Ч., Яблонская В.В., Николаевич С.А.Burak L.C., Yablonskaya V.V., Sapach A.N.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://msi.elpub.ru/jour/article/view/1528

Результаты исследований влияния обработки на антиоксидантные и противомикробные свойства мѐда вызывают заинтересованность научного сообщества, поскольку параметры и способ обработки влияет на качественные показатели мѐда. Цель статьи – обзор научных исследований результатов воздействия современных методов обработки на антиоксидантную активность и антибактериальные свойства меда. В обзор включены статьи, опубликованные на английском и русском языке за период 2010–2023 гг. В процессе научного поиска были использованы базы данных Scopus, Web of Science, PubMed и Elsevier и электронной библиотеки eLIBRARY. Результаты научных исследований показали, что компоненты, оказывающие влияние на антиоксидантную активность и антимикробные свойства меда, могут изменяться во время обработки, и обработанный мед может иметь низкий уровень антиоксидантной и антибактериальной активности. Термическая обработка и микроволновая обработка меда отрицательно влияют на антиоксидантную и антимикробную активность меда. В отличие от других нетермических методов, обработка высоким давлением и гаммаоблучение не влияют на антибактериальную активность и антиоксидантные свойства меда. Ультразвуковая обработка повышает антиоксидантную активность меда. Представленный научный обзор может быть использован для проведения дальнейших научных исследований, а также предприятиями, осуществляющими сбор и переработку меда в выборе оптимальных способов обработки в процессе производства продукции.

The results of studies of the effect of processing on the antioxidant and antimicrobial properties of honey are of interest to the scientific community, since the parameters and method of processing affect the quality of honey. The purpose of the article is to review scientific studies of the results of the impact of modern processing methods on the antioxidant activity and antibacterial properties of honey. The review includes articles published in English and Russian for the period 2010–2023. In the process of scientific research, the Scopus, Web of Science, PubMed and Elsevier databases and the eLIBRARY electronic library were used. The results of scientific studies have shown that components that affect the antioxidant activity and antimicrobial properties of honey can change during processing, and processed honey may have a low level of antioxidant and antibacterial activity. Heat treatment and microwave treatment of honey adversely affect the antioxidant and antimicrobial activity of honey. Unlike other nonthermal methods, high pressure treatment and gamma irradiation do not affect the antibacterial activity and antioxidant properties of honey. Ultrasonic treatment increases the antioxidant activity of honey. The presented scientific review can be used for further scientific research, as well as by enterprises that collect and process honey in choosing the best processing methods in the production process.

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