Влияние современных методов обработки на антиоксидантную активность и антимикробную способность меда (обзор)

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.

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