ИННОВАЦИОННЫЕ ТЕХНОЛОГИИ В ПРОИЗВОДСТВЕ ПРИПРАВ И СПЕЦИЙ

Abstract

The article reviews technological innovations in the production of seasonings and spices from 2015 to 2023. Key methods such as ultrasonic extraction and nano and microencapsulation, which improve the extraction and preservation of bioactive components of spices, have been identified. It has been established that the development of “clean label” seasonings minimizes the use of artificial additives and preservatives. Modern processing technologies, including drying and fermentation, have been found to improve the quality and taste of products. The use of spices as natural preservatives to extend the shelf life of products and ensure their safety has been studied. Trends in the production of seasonings and spices have been identified, including environmentally friendly technologies, clean labeling, safety and preservation, innovative production processes, and the retention of nutritional value.