foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2021-4-4-255-258foodsyst-133Research ArticleСтатьиJuice nanotechnology: A mini reviewНанотехнологии сока. Мини-обзорhttps://orcid.org/0000-0002-9919-8760АммарА. С.AmmarA. S.

Аммар Абдалла С. — профессор, Кафедра науки о питании, Сельскохозяйственный факультет

12613, Гиза, ул. ГамааТел.: +2–0101–997–17–99

Abdalla S. Ammar, Professor, Department of Food Science, Faculty of Agriculture

Gamaa Street, Giza, 12613Tel.: +2–0101–997–17–99

abdallaammar@agr.cu.edu.eghttps://orcid.org/0000-0003-4696-9848БазарааВ. А.BazaraaW. A.

Базараа Ваэль А. — профессор, Кафедра науки о питании, Сельскохозяйственный факультет

12613, Гиза, ул. ГамааТел.: +2–0100–415–49–49

Wael A. Bazaraa, Professor, Department of Food Science, Faculty of Agriculture

Gamaa Street, Giza, 12613Tel.: +2–0100–415–49–49

waelbazaraa@agr.cu.edu.egКаирский УниверситетЕгипетCairo UniversityEgypt20210501202244255258Copyright © Ammar A.S., Bazaraa W.A., 20222022Аммар А.С., Базараа В.А.Ammar A.S., Bazaraa W.A.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/133

In the past two decades, nano-science is widely used in different applications and the increased interest in the utilization of nanoparticles in food processing is clear. Such applications include processing, packaging, development of functional food, safety, foodborne pathogens detection, and shelf-life extension. In this article, the essential facts and the latest uses of nano-science in fruit and vegetable juices were described. The green synthesis of nanoparticles with antioxidant, antibacterial and antifungal characteristics is of great interest in food preservation. These nanoparticles such as metals, oxidized metals and its bioactivity in juice were reviewed. The current procedures to prepare nanojuice including nanofiltration and the most recent nanomilling were presented. Beside the preparation, special emphasis has also been given to the chemical as well as the biological (microbial and enzymatic) quality of the produced nanojuice. The role of nanotechnology in the development of the smart and the active food packaging systems for the improvement of food shelf- life and quality was also discussed. Since the physical and chemical characteristics of nanoparticles are completely different from those of macro-size. Therefore, special and urgent attention by responsible authorities should be given and effective policies should be applied for food products to ensure product quality, customer health and safety as well as the environmental protection.

В последние два десятилетия нанонаука широко используется в различных областях и очевиден повышенный интерес к применению наночастиц при переработке пищевых продуктов. Такие области включают переработку, упаковку, разработку функциональных продуктов, безопасность, обнаружение пищевых патогенов и продление сроков хранения. В данной статье описаны важнейшие факты и современное применение нанонауки для фруктовых и овощных соков. Большой интерес вызывает зеленый синтез наночастиц с антиоксидантными, антибактериальными и противогрибковыми свойствами для увеличения сроков хранения пищевых продуктов. Сделан обзор наночастиц, таких как металлы, некоторых видов их оксидов и окислов, и их биологическая активность в соке. Приведены современные процедуры для производства нано-соков, включая нано-фильтрацию и самое современное нано-измельчение. Помимо производства, особый акцент в обзоре сделан на химических, а также биологических (микробиологических и ферментативных) качественных характеристиках произведенных нано-соков. Также обсуждена роль нано-технологии в развитии систем «разумной» и активной упаковки для увеличения сроков хранения и улучшения качества пищевых продуктов. Показано, что физические и химические характеристики наночастиц полностью отличаются от характеристик частиц макроразмера. Сделан вывод о том, что производителям пищевой продукции при использовании новых технологий должно уделяться особое внимание обеспечению ее качества для сохранения доверия потребителей. При этом контролирующими и регулирующими организациями должна проводится эффективная политика по обеспечению безопасности пищевой продукции, сохранности здоровья потребителей и защиты окружающей среды.

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