foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2024-7-3-355-362foodsyst-561Research ArticleСтатьиCurrent state and prospects of dihydroquercetin application in food industryСостояние и перспективы применения дигидрокверцетина в пищевой промышленностиhttps://orcid.org/0009-0007-8460-378XУшкаловаА. А.UshkalovaA. A.

Ушкалова Анастасия Андреевна — аспирант

Цзилинь, Чанчунь, ул. Цинлун, 818

Тел.: +861–672–201–99–99

Anastasiia A. Ushkalova - Postgraduate (Doctoral) Student, College of Food Science and Engineering

18, Qinglong, Changchun, Jilin

Tel.: + 861–672–201–99–99

ushkalova23@mails.jlu.edu.cnhttps://orcid.org/0000-0003-4299-6160ЧжанТ.ZhangT.

Чжан Техуа — доктор технических наук, профессор, декан

 Цзилинь, Чанчунь, ул. Цинлун, 818

Тел.: +861–375–607–30–39

Tiehua Zhang -  Doctor of Technical Sciences, Professor, Dean

18, Qinglong, Changchun, Jilin

Tel.: +861–375–607–30–39

zhangth@jlu.edu.cnhttps://orcid.org/0000-0001-7563-7856БаочэньЛ.BaochenL.

Баочэнь Лигэнь — аспирант

 Цзилинь, Чанчунь, ул. Цинлун, 818

Тел.: +861–894–313–91–86

Ligen Baoсhen - Postgraduate (Doctoral) Student

18, Qinglong, Changchun, Jilin

Tel.: +861–894–313–91–86

bao98294@163.comИнститут пищевых наук и инженерии, Цзилиньский университетКитайCollege of Food Science and Engineering, Jilin UniversityChina20242010202473355362Copyright © Ushkalova A.A., Zhang T., Baochen L., 20242024Ушкалова А.А., Чжан Т., Баочэнь Л.Ushkalova A.A., Zhang T., Baochen L.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/561

This review is a detailed analysis of the results of the experimental studies carried out by scientists from different countries and devoted to the practical application of dihydroquercetin in food products. The main attention is paid to the antioxidant and functional properties of the bioflavonoid in the composition of milk and dairy products. Currently, dihydroquercetin is considered the most powerful natural antioxidant, which use prolongs the shelf-life of products and has a beneficial effect on the human body. Although much time has passed since dihydroquercetin discovery by Russian scientists, today a significant part of research of the bioflavonoid is focused on the pharmaceutical sphere, while its use in the food industry is at the initial stage of the development. In the article, studies carried out by Russian, Chinese, Japanese, European, American and other foreign authors are systemized, which allowed describing quite thoroughly trends in the use of dihydroquercetin in the global industry. Having focused on the influence of the antioxidant on the characteristics of dairy products, scientists found that it increases the stability of acidity and pH, inhibits the development of the pathogenic microflora, favorably affects taste and aroma. Prospect directions for its use have been revealed, and directions for further research of the use of this antioxidant in the dairy industry have been identified. It is concluded that the addition of dihydroquercetin into a recipe will allow obtaining new functional (parapharmaceutical) food products with the antioxidant stability to prevent socially significant diseases and improve the health of the population.

Данный обзор представляет собой подробный анализ результатов экспериментальных исследований, проведенных учеными из разных стран, по практическому применению дигидрокверцетина в  пищевых продуктах. Основное внимание уделяется антиоксидантным и функциональным свойствам биофлавоноида в составе молока и молочной продукции. На современном этапе дигидрокверцетин признан наиболее сильным природным антиоксидантом, использование которого продлевает срок хранения продуктов и оказывает благоприятное воздействие на организм человека. Несмотря на то, что с момента обнаружения дигидрокверцетина российскими учеными прошло достаточно времени, на сегодняшний день значительная часть исследований биофлавоноида сосредоточена в фармацевтической сфере, в то время как в пищевой отрасли его применение находится на начальной стадии развития. В статье систематизированы работы российских, китайских, японских, европейских, американских и других зарубежных авторов, что позволило достаточно полно описать тенденции использования дигидрокверцетина в  мировой промышленности. Остановившись более подробно на влиянии антиоксиданта на свойства молочных продуктов, ученые обнаружили, что он повышает устойчивость кислотности и pH, сдерживает развитие патогенной микрофлоры, благоприятно влияет на вкус и аромат. Выявлены перспективные направления его использования, а также определены направления дальнейших исследований применения этого антиоксиданта в молочной отрасли. Сделан вывод о том, что добавление дигидрокверцетина в рецептуру позволит получить новые функциональные (парафармацевтические) продукты питания с антиоксидантной устойчивостью для профилактики социально значимых болезней и с целью улучшения состояния здоровья населения.

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