Биологически активные вещества бузины: свойства, методы извлечения и сохранения

Антоцианы и полифенолы являются основными биологически активными веществами, содержащимися в  ягодах бузины. Методы экстракции оказывают существенное влияние на эффективность извлечения, биодоступность и сохранение биологически активных соединений. Цель данной работы — обзор опубликованных результатов научных исследований бузины и продуктов ее переработки, их воздействия на организм, а также рассмотрение методов извлечения и инкапсуляции биологически активных соединений бузины. В обзор включены статьи на английском и русском языках. Поиск зарубежной научной литературы на английском языке по данной теме проводили в библиографических базах Google Scholar, Scopus, Web of Science, Elsevier, ResearchGate. Для отбора научных статей на русском языке провели поиск по ключевым словам в «Научной электронной библиотеке eLIBRARY.RU». Обзор научных публикаций показал, что результаты многочисленных исследований подтверждают высокую антиоксидантную активность бузины (Sambucus nigra L.), а также дикой бузины (Sambucus ebulus), произрастающей на территории Республики Беларусь, а также в других странах Европы, Азии, Северной Африки и Северной Америки. Благодаря наличию в химическом составе бузины (Sambucus nigra L.) биоактивных флавоноидов, таких как кверцетин, кемпферол и рутин, а также за счет присутствия других фенольных соединений, это растение используется в традиционной медицине и  применяется в  качестве сырья в  пищевой промышленности для создания продуктов профилактического и  функционального назначения. Биоактивные соединения бузины обладают некоторыми уникальными биологическими и  фармакологическими свойствами, включая антиоксидантную, противоопухолевую, антидепрессивную, антидиабетическую, противовирусную и антибактериальную активность. Для извлечения биоактивных веществ из ягод бузины используются традиционные методы экстракции, такие как мацерация и  экстракция Сокслета, а также современные перспективные «зеленые» технологии: сверхкритические флюиды, импульсное электрическое поле, экстракция жидкой эмульсии, микроволновая и ультразвуковая экстракция. Для сохранения и защиты биологически активных веществ, содержащихся в плодах бузины, применяются методы инкапсуляции, являющиеся наиболее эффективными. Материалы данной статьи могут быть использованы при проведении дальнейших исследований по оптимизации процессов экстракции с целью повышения пищевой ценности и антиоксидантной активности новых функциональных продуктов питания, пищевых добавок, а также продуктов фармацевтической промышленности.

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