№ 74-2 (том 3): ОБРАЗОВАНИЕ И НАУКА В XXI ВЕКЕ, Май, 2026
Научно-образовательные статьи

SYNTHESIS OF INNOVATIVE PROCESSING TECHNIQUES FOR GLOBAL FUNCTIONAL FOOD DEVELOPMENT

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  • O. Soltanova,
  • Jeren Halylova
O. Soltanova
OGUZ HAN ENGINEERING AND TECHNOLOGY UNIVERSITY OF TURKMENISTAN
Jeren Halylova
OGUZ HAN ENGINEERING AND TECHNOLOGY UNIVERSITY OF TURKMENISTAN

Опубликован 17.05.2026

Ключевые слова

  • functional foods; bioactive compounds; high-pressure processing; encapsulation; ultrasound extraction; cold plasma; fermentation; nutraceuticals; food bioavailability; global food innovation

Как цитировать

O. Soltanova, & J. Halylova. (2026). SYNTHESIS OF INNOVATIVE PROCESSING TECHNIQUES FOR GLOBAL FUNCTIONAL FOOD DEVELOPMENT. ОБРАЗОВАНИЕ И НАУКА В XXI ВЕКЕ, 74-2 (том 3). https://mpcareer-google.ru/index.php/journal/article/view/5592

Аннотация

The global functional food market is undergoing a profound transformation driven by escalating consumer demand for health-promoting products combined with technological breakthroughs in food processing. This review synthesizes the most recent and impactful innovative processing techniques — including high-pressure processing (HPP), ultrasound-assisted extraction (UAE), cold plasma technology, encapsulation nanotechnology, and fermentation bioengineering — and evaluates their applicability to global functional food development. The study critically examines how these methods preserve and enhance bioactive compounds, improve bioavailability, extend shelf life, and satisfy cross-cultural dietary requirements. Furthermore, the paper discusses the regulatory landscape, sustainability challenges, and future research trajectories shaping the convergence of food science, nutritional medicine, and advanced engineering. Findings underscore that a multi-technology, interdisciplinary approach is essential for the successful commercialization of functional foods that address diverse global health challenges.

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Библиографические ссылки

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