Аннотация. Влияние фенольных соединений растительного происхождения на пищевую ценность продуктов в последние десятилетия вызывает повышенный интерес со стороны как потребителей, так и научного сообщества. Цель статьи– обзор результатов научных исследований извлечения растительных белков и фенольных соединений из отходов растительного сырья с целью устойчивого развития, ресурсосбережения и создания продуктов с высокой пищевой ценностью. В качестве материалов исследования послужили научные статьи, опубликованные в период с 2015 по 2024 гг. Научный поиск провели в научных базах данных PubMed, Scopus и Web of Science. Поиск проводился с применением дескрипторов: «фенолы, фенольные соединения», «извлечение», «усвояемость», «белки», «углеводы», «пищевая ценность», «биодоступность». Среди статей, соответствующих критериям включения, для составления данного обзора было выбрано 48 исследований. Критический обзор результатов научных исследований показал, что последние тенденции в валоризации пищевых продуктов из отходов подчеркивают возможность использования соединений, полученных из побочных продуктов жизнедеятельности, во время переработки и производства, для создания новых продуктов питания с высокой пищевой ценностью и благотворно влияющих на организм. Валоризация растительной пищи для получения фенольных соединений включает в себя оптимизацию методов экстракции, максимальное использование побочных продуктов растительного происхождения и изучение различных способов применения в пищевой, фармацевтической и косметической промышленности. Дальнейшие научные исследования должны быть сосредоточены на оптимизации методов извлечения фенольных соединений, белков и других функциональных ингредиентов из отходов пищевой промышленности с целью максимального применения, обеспечивая ресурсосбережение и дальнейшее устойчивое развитие. Данный обзор может быть использован в качестве материала для дальнейших исследований по извлечению фенольных соединений и их применению в создании функциональных продуктов.
Annotation. The influence of plant phenolic compounds on the nutritional value of foods has attracted increased interest from both consumers and the scientific community over the past decade. The purpose of the article is to review the results of scientific research on the extraction of plant proteins and phenolic compounds from waste plant materials, with the aim of sustainable development, resource conservation and the creation of products with high nutritional value. The research materials were scientific articles published between 2015 and 2024. A scientific search was conducted in scientific databases PubMed, Scopus and Web of Science. The search was carried out using the following descriptors: «phenols, phenolic compounds», «extraction», «digestibility», «proteins», «carbohydrates», «nutritional value», «bioavailability». Among the articles meeting the inclusion criteria, 48 studies were selected for this review. A critical review of scientific research has shown that recent trends in waste-to-food valorization highlight the potential for using compounds derived from waste by-products during processing and production to create new food products with high nutritional value and beneficial effects on the body. Valorization of plant foods for phenolic compounds involves optimizing extraction methods, maximizing the use of plant by-products, and exploring various applications in the food, pharmaceutical, and cosmetic industries. Further research should focus on optimizing methods for extracting phenolic compounds, proteins and other functional ingredients from food processing waste, with the aim of maximizing utilization, ensuring resource conservation and further sustainable development. This review can be used as material for further research on the extraction of phenolic compounds and their use in the creation of functional products.
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