foodmetaFOOD METAENGINEERINGFOOD METAENGINEERING2949-6497All-Russian Dairy Research Institute10.37442/fme.2024.2.41foodmeta-41Research ArticleОбзорная статьяScoping ReviewМетоды получения и применение янтарной кислоты в пищевой промышленностиMethods for Obtaining and Using Succinic Acid in the Food Industry: A Scoping Reviewhttps://orcid.org/0000-0002-4921-8997БабичОльга ОлеговнаBabichOlga Olegovna Babich

Доктор технических наук, директор НОЦ "Промышленные биотехнологии"

olich.43@mail.ruhttps://orcid.org/0000-0002-6105-8631КалашниковаОльга БорисовнаKalashnikovaOlga Borisovna

аспирант

kalashnikova_14@bk.ruhttps://orcid.org/0000-0003-4107-7277УльрихЕлена ВикторовнаUlrichElena Viktorovna

профессор

elen.ulrich@mail.ruhttps://orcid.org/0000-0001-7910-8388СухихСтанислав АлексеевичSukhikhStanislav Alekseevich

заведующий лабораторией микробиологии и биотехнологий

stas-asp@mail.ruБалтийский федеральный университет им. И. КантаРоссияImmanuel Kant Baltic Federal UniversityRussian FederationБалтийский федеральный университет им. И. Канта, КалининградРоссияImmanuel Kant Baltic Federal UniversityRussian FederationКалининградский государственный технический университетРоссияKaliningrad State Technical UniversityRussian FederationБалтийский федеральный университет имени Иммануила КантаРоссияImmanuel Kant Baltic Federal UniversityRussian Federation202430062024223546Copyright © Бабич О.О., Калашникова О.Б., Ульрих Е.В., Сухих С.А., 20242024Бабич О.О., Калашникова О.Б., Ульрих Е.В., Сухих С.А.Babich O.O., Kalashnikova O.B., Ulrich E.V., Sukhikh S.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fme-journal.org/jour/article/view/41Введение

Введение: Янтарная кислота является конечным метаболитом многих микроорганизмов. Она обладает антиоксидантными, тонизирующими свойствами, а также принимает участие в обменных процессах живого организма. Её применение в рецептуре продуктов питания будет способствовать расширению ассортимента функциональных продуктов питания, направленных на улучшения метаболизма.

Цель

Цель: описание методов получения и особенностей применения янтарной кислоты в пищевой промышленности для производства функциональных продуктов питания и биологически активных добавок к пище.

Материалы и методы

Материалы и методы: Поиск информации реализовывался в базах данных Scopus, Web of Science, PubMed, РИНЦ за период с 01.01.1994 г по 01.03.2024. Также были проанализированы отчеты о маркетинговых исследованиях в области использования янтарной кислоты в пищевой промышленности за период 2016-2023 гг. В обзор включены обзорные и эмпирические статьи, отвечающие критериям отбора, на английском и русском языках. Данный обзор предметного поля выполнен с опорой на протокол PRISMA-ScR.

Результаты

Результаты: В настоящее время янтарную кислоту получают химическим или биотехнологическим методом. Наибольшую распространенность имеет химический метод (окисления парафинов, каталитического гидрирования, малеиновой кислоты или малеинового ангидрида). Существует также биотехнологический метод, основанный на культивировании микроорганизмов-продуцентов янтарной кислоты. Для культивирования микроорганизмов можно использовать различные органические субстраты, в том числе отходы пищевой промышленности. Показано, что янтарная кислота включена в список безопасных пищевых добавок и применяется при производстве пищевых продуктов в качестве регулятора кислотности. Однако в связи с тем, что она обладает доказанной биологической эффективность янтарную кислоту можно включать в рецептуры различных пищевых продуктов, тем самым наделяя их дополнительно функциональными свойствами.

Выводы

Выводы: Для внедрения биотехнологического метода в реальный сектор экономики необходимо решить ряд ограничительных факторов. Установлено, что янтарная кислота может быть использована не только в качестве традиционной пищевой добавки (регулятора кислотности), но и в качестве биологически активной добавки. Объемы производства и спроса янтарной кислоты медленно, но увеличиваются, что свидетельствует о необходимости внедрения новых технологий по производству янтарной кислоты для того, чтобы удовлетворить спрос на данный продукт.

Introduction

Introduction: Succinic acid is the final metabolite of many microorganisms. It has antioxidant, tonic properties, and also takes part in the metabolic processes of a living organism. Its use in food formulations will help expand the range of functional food products aimed at improving metabolism.

Purpose

Purpose: description of methods for obtaining and features of the use of succinic acid in the food industry for the production of functional foods and biologically active food additives.

Materials and Methods

Materials and Methods: Information search was carried out in the databases Scopus, Web of Science, PubMed, RISC for the period from 01/01/1994 to 03/01/2024. Marketing research reports on the use of succinic acid in the food industry for the period 2016-2023 were also analyzed. The review included review and empirical articles that met the selection criteria in English and Russian. This review of the subject field is based on the PRISMA-ScR protocol.

Results

Results: Currently, succinic acid is produced by chemical or biotechnological methods. The most common method is the chemical method (paraffin oxidation, catalytic hydrogenation, maleic acid or maleic anhydride). There is also a biotechnological method based on the cultivation of microorganisms that produce succinic acid. Various organic substrates, including food industry waste, can be used to cultivate microorganisms. It has been shown that succinic acid is included in the list of safe food additives and is used in food production as an acidity regulator. However, due to the fact that it has proven biological effectiveness, succinic acid can be included in the formulations of various food products, thereby providing them with additional functional properties.

Conclusion

Conclusion: To introduce the biotechnological method into the real sector of the economy, it is necessary to solve a number of limiting factors. It has been established that succinic acid can be used not only as a traditional food additive (acidity regulator), but also as a dietary supplement. The volumes of production and demand for succinic acid are slowly but increasing, which indicates the need to introduce new technologies for the production of succinic acid in order to meet the demand for this product.

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