Сравнительный анализ технологически значимых характеристик сахарного сиропа и свекловичной мелассы

Продукты глубокой переработки сахарной свеклы, такие как сироп и меласса, представляют значительный интерес для пищевой и биотехнологической промышленности в качестве источников не только углеводов, но и широкого спектра биологически активных соединений. Детальное знание их состава необходимо для оптимизации использования и разработки новых функциональных продуктов. В данном обзоре систематизированы современные данные о химическом составе сиропа из сахарной свеклы и свекловичной мелассы на основе анализа более 80 научных публикаций. Основное внимание уделено количественному содержанию углеводов, минеральных веществ, органических кислот, витаминов, аминокислот и специфических компонентов, таких как бетаин. Проанализированы и сравнены профили продуктов на разных стадиях переработки. Установлено, что оба продукта характеризуются высоким содержанием сахарозы (45–65 %), но существенно различаются по уровню несахаров. Свекловичная меласса содержит в 2–3 раза больше минеральных веществ (7–12 % против 2–4 % в сиропе), в особенности калия (3,5–5,5 %), и является концентрированным источником бетаина (4–6 %). Показаны качественные отличия от тростниковой мелассы, включая минимальное содержание инвертных сахаров (< 1 %) и наличие бетаина. Обсуждена пищевая, кормовая и биотехнологическая ценность продуктов. Сироп и меласса из сахарной свеклы являются ценными многокомпонентными продуктами с высокой пищевой и биологической ценностью. Их состав определяет широкие возможности применения не только в качестве подсластителей, но и как источников минералов, витаминов группы B и функциональных ингредиентов для производства пробиотиков, пребиотиков и обогащенных пищевых систем. Для расширения сфер применения необходимы дальнейшие исследования, направленные на стандартизацию состава и разработку технологий модификации.

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