Кинетика и механизм деградации каротиноидов в тыквенном порошке: роль температуры и состава упаковочной атмосферы

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.

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