vestiagИзвестия Национальной академии наук Беларуси. Серия аграрных наукProceedings of the National Academy of Sciences of Belarus. Agrarian Series1817-72041817-7239The Republican Unitary Enterprise Publishing House "Belaruskaya Navuka"10.29235/18177204-2026-64-2-165-176vestiag-864Research ArticleПЕРАПРАЦОЎКА І ЗАХАВАННЕ СЕЛЬСКАГАСПАДАРЧАЙ ПРАДУКЦЫІPROCESSING AND STORAGE OF AGRICULTURAL PRODUCTIONКинетика и механизм деградации каротиноидов в тыквенном порошке: роль температуры и состава упаковочной атмосферыKinetics and mechanism of carotenoid degradation in pumpkin powder: effect of storage temperature and packaging atmospherehttps://orcid.org/0000-0002-3982-9700РожновЕ. Д.RozhnovE. D.

Рожнов Евгений Дмитриевич – доктор технических наук, профессор кафедры биотехнологии, научный сотрудник лаборатории «АлтайБиоЛакт»

пр. Ленина, 46, Барнаул, 656038

Evgeny D. Rozhnov – Dr. Sc. (Engineering), Professor of the Department of Biotechnology, Researcher of the La- boratory “AltaiBioLakt”

46, Lenin Ave., Barnaul, 656038

red.bti@yandex.ruhttps://orcid.org/0000-0002-9146-6951ШкольниковаМ. Н.ShkolnikovaM. N.

Школьникова Марина Николаевна – доктор технических наук, доцент, профессор кафедры биотехнологии, ведущий научный сотрудник лаборатории «АлтайБиоЛакт»

пр. Ленина, 46, Барнаул, 656038

Marina N. Shkolnikova – Dr. Sc. (Engineering), Associate Professor, Professor of the Department of Biotechnology, Leading Researcher of the Laboratory “AltaiBioLakt”

46, Lenin Ave., Barnaul, 656038

shkolnikova.m.n@mail.ruhttps://orcid.org/0000-0002-4938-8136МусинаО. Н.MusinaO. N.

Мусина Ольга Николаевна – доктор технических наук, доцент, профессор кафедры технологии продук­ тов питания, главный научный сотрудник лаборатории «АлтайБиоЛакт»

пр. Ленина, 46, Барнаул, 656038

Olga N. Musina – Dr. Sc. (Engineering), Associate Professor, Professor of the Department of Food Technology, Chief Researcher of the Laboratory “AltaiBioLakt”

46, Lenin Ave., Barnaul, 656038

musinaolga@gmail.comАлтайский государственный технический университет им. И. И. ПолзуноваPolzunov Altai State Technical University202629042026642165176Copyright © Рожнов Е.Д., Школьникова М.Н., Мусина О.Н., 20262026Рожнов Е.Д., Школьникова М.Н., Мусина О.Н.Rozhnov E.D., Shkolnikova M.N., Musina O.N.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://vestiagr.belnauka.by/jour/article/view/864

Каротиноиды обладают высокой чувствительностью к окислению и термическому разложению, что ограничивает их стабильность в пищевых порошках растительного происхождения. Целью настоящего исследования являлось установление кинетических закономерностей и параметров деградации каротиноидов в порошке ферментолизованного тыквенного пюре при различных температурах хранения (+4, +20 и +30 °С) и газовых средах (вакуум, азот, диоксид углерода и воздух). Содержание каротиноидов отслеживали спектрофотометрически в течение 12 мес. Установлено, что во всех условиях деградация подчиняется кинетике первого порядка (R2 > 0,998). Показано, что наличие кислорода является ключевым фактором окисления: константы скорости деградации в воздухе в 2,4–5,1 раза превышали аналогичные показатели в инертных средах. Энергия активации в инертных атмосферах (48,8–59,4 кДж/моль) оказалась выше, чем в воздухе (41,4 кДж/моль), что указывает на смену механизма деградации с окислительного на термический при удалении кислорода. На основе полученных моделей рассчитаны сроки годности тыквенного порошка (потеря ≤ 20 % каротиноидов): при холодовом хранении (0...+4 °С) предпочтительна упаковка в атмосфере азота или CO2 (срок ~20 мес.), тогда как при возможных температурных отклонениях (до +30 °С) наиболее эффективна вакуумная упаковка (~13 мес. против 9,5–11,0 мес. в инертных средах). Упаковка в воздушной среде не рекомендована: при холодовом хранении срок годности ≤ 7,5 мес., а при комнатной температуре ~2,5 мес. Практическая значимость работы заключается в научном обосновании выбора упаковки: для длительного хранения с риском температурных колебаний рекомендована вакуумная упаковка, а для гарантированного холодового хранения – упаковка в атмосфере азота или диоксида углерода.

Carotenoids are highly susceptible to oxidative and thermal degradation, which compromises the nutritional and functional quality of plant-based food powders. This study aimed to establish the kinetic parameters governing carotenoid degradation in enzyme-hydrolyzed pumpkin powder under varying storage temperatures (4, 20, and 30 °C) and gas atmospheres (vacuum, nitrogen, carbon dioxide, and ambient air). Carotenoid content was monitored spectrophotometrically over 12 months, and degradation kinetics were modeled using first-order reaction kinetics and the Arrhenius equation. The degradation process followed first-order kinetics in all conditions (R2 > 0.998). Oxygen presence dramatically accelerated carotenoid loss: degradation rate constants in air were 2.4–5.1 times higher than in inert or vacuum environments. Activation energies (Eₐ) were significantly higher in oxygen-free systems (48.8–59.4 kJ/mol) compared to air (41.4 kJ/mol), indicating a shift from oxidation-driven to thermally driven degradation mechanisms. Based on the kinetic models, shelf life (defined as 20 % carotenoid loss) was predicted across temperature – atmosphere combinations. For cold-chain storage (0...4 °C), nitrogen or CO2 packaging provided the longest shelf life (~20 months), whereas vacuum packaging proved superior under temperature abuse (e.g., 30 °C), extending shelf life to ~13 months versus 2.5–7.5 months in air. The practical significance of this work lies in providing a scientific basis for packaging selection: vacuum packaging is recommended for long-term storage, especially with the risk of temperature fluctuations, while packaging under a nitrogen or carbon dioxide atmosphere is optimal for guaranteed cold chain storage.

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