Федеральный научный центр пищевых систем им. В.М. Горбатова РАН
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Physicochemical and technological properties of tortilla bread produced from maize grains cultivated under drought conditions
Bread production from maize is technologically challenging due to the poor viscoelastic properties of its dough. This study evaluated three maize cultivars cultivated under drought-exposed conditions with calcium foliar fertilization: one Egyptian cultivar (SCP3444, V1) and two early-maturing, high-yielding Nigerian cultivars (Sammaz‑35, V2; EVDT, V3). These were compared with their respective control samples (Con1, Con2, Con3) were also evaluated to determine their effects on tortilla bread quality. Physicochemical, chromatic, and rheological properties of maize flour were evaluated, alongside sensory attributes and storage quality (AWRC) of the tortilla bread. Con1 and Con2 exhibited the highest values for 1000‑kernel weight, hectoliter weight, and bulk density. The white maize cultivars, Con3 and V3 demonstrated the highest lightness (L) values, while protein content was significantly higher in Con2 and V2. Mineral analysis revealed that V2 had the highest calcium and zinc contents, whereas V3 was richest in iron. Rheological evaluation assessments suggested that V1 flour was optimal for producing softer tortilla bread, which exhibited enhanced tenderness after cooling. The most consumers’ acceptable tortilla samples were TCon1, TV1, TCon2, and TV2, which were prepared from yellow maize. TV1 and TCon2 recorded the highest weight after baking. TV2 demonstrated the greatest loaf diameter increase before and after baking, while TV3 recorded the highest lightness and TCon2 the highest yellowness. For dietary reference intake in children (3–10 years), TV2 provided the highest contributions to daily requirements for protein, calcium, and zinc, whereas TV3 had the highest iron content. Regarding storage, TV1 showed the highest AWRC, indicating superior freshness and moisture retention, reflecting extended shelf life. These results highlight the potential for using drought-tolerant, calcium-fertilized maize cultivars to improve the technological, nutritional, and storage quality of tortilla bread.
Study of technological properties of cereals from grain of corn hybrids of domestic breeding for extrusion processing
This paper presents the results of a study of groats from domestically bred corn hybrids (Belozerniy 250, Belozerniy 300, K 350, Yantarniy, K 500 and Mashuk 510): color characteristics, particle size distribution, bulk density, gelatinization temperature and starch suspension viscosity. An increased bulk density of particles from the grain of corn hybrid K 500 was found, indicating a monolithic endosperm structure. Increased viscosity of starch suspensions from the grain of corn hybrids K 350, K 500 and Mashuk 510 was noted – 7012 cP, 5930 cP and 4871 cP, respectively. This indicates the possible prevalence of amylopectin molecules in the starch, which can ensure the uniformity of the microstructure of extruded products. The criteria for evaluating the extrusion process were specific mechanical energy during processing and extrudate expansion coefficient. The production of groats in a twin–screw extruder with particle sizes of 250–670 μm from the grain of corn hybrid K 500 occurred at a lower torque (52 ± 1 %) and a pressure at screw chamber of 4.9 ± 0.2 MPa, resulting in lower specific energy (0.174 ± 0.003 kW · h/kg) compared to the processing of other samples of corn groats. The maximum expansion coefficient (12.0 ± 0.2) was established for the extrudate from this cereal. The study demonstrated the feasibility of using groats from the grains of corn hybrids K 350, K 500 and Mashuk 510, which are characterized by a monolithic endosperm structure and better thermodynamic properties of starch under thermal exposure. High expansion coefficients of extrudates of all studied fractions of cereals from the grain of the corn hybrid K 500 were established, which indicates the feasibility of using its processed products for extrusion processing.
Aspects of establishing the shelf life and spoilage of ice cream. A review
The aim of this research is to analyze approaches to establishing ice cream shelf life and determining its defects and the causes of their occurrence during production and storage. Structural elements of ice cream are distributed and migrate within the non-freezing concentrated plasma, which can lead to crystal fusion and the enlargement of air bubbles during long-term storage. These processes, along with oxidative changes in the fat phase, are recognized as the main causes of ice cream spoilage during storage. It has been established that the dispersion of structural elements in ice cream significantly changes with repeated temperature fluctuations during storage. Therefore, it is important to establish objective shelf life for ice cream. Given the reserve, the research process for standardizing shelf life is lengthy, necessitating its prediction and determination using accelerated methods. Reliable analysis of structural elements requires the use of non-destructive testing methods such as Raman spectroscopy, synchrotron X-ray tomography, and cryoscanning electron microscopy. A key requirement for longterm storage of ice cream without loss of quality is achieving the glass transition temperature, which is influenced by the presence of low-molecular-weight substances in the product and the freezing rate. Differential scanning calorimetry is widely used to determine the glass transition in food products. Air bubbles are particularly unstable during the production process due to the abrupt pressure change when the ice cream exits the freezer. At temperatures above –18 °C, air bubble instability manifests itself as disproportionation, aggregation, and drainage. During long-term ice cream storage, the interaction between air bubbles led to the formation of channels, which cannot be studied using optical microscopy. The chemical type of spoilage (oxidation of the fat phase) is taken into account to a lesser degree in ice cream production. Research is underway to objectively assess this phenomenon and validate the research methods. The possibility of using generally accepted methods for determining oxidation indicators (peroxide and anisidine values) and their combined assessment using the TOTEX value is being considered. Less commonly used is the spectrophotometric method, which uses thiobarbituric acid to determine malondialdehyde levels. A review of the literature indicates a lack of data on ice cream quality parameters during storage and the need for further research to obtain reliable, objective data.
Study of the process of isolation of the squalene fraction from white lupine
Squalene is a polyunsaturated hydrocarbon triterpene (C30H50) with numerous beneficial properties. Extracting squalene from wild white lupine is currently economically feasible and a promising area for the food and pharmaceutical industries. The aim of this study was to investigate the process of isolating a squalene fraction from white lupine. The lipid fraction of lupine samples obtained by Soxhlet extraction was used for the research. Gas chromatography was used to determine the content of biologically active substances in the test sample and to detect squalene. Squalene and related substances were visualized using chemical detection (iodine vapor staining). The amount of lipid fraction isolated from white lupine was found to be 9.65±0.32%. The lipid fraction of white lupine was shown to contain up to 34.57% squalene and 10.24% campesterol. The test sample was found to contain 2‑methyloctacosane (9.62% relative to other components), heneicosane (8.33% relative to other components), and beta-sitosterol (8.99% relative to other components). Lupeol (a triterpenoid) was also noted to be present in the lipid fraction during extraction. Using HPLC, a fraction containing pure squalene was obtained. It has been established that squalene can be isolated from the lipid fraction of lupine using a mixture of 95% ethanol and 50% KOH. The process involves multi-stage extraction with the hexane-water system, treatment of the resulting phase with sodium sulfate, and subsequent purification by liquid chromatography, achieving a purity of 98%. It is believed that squalene isolated from white lupine can be used to manufacture dietary supplements and functional foods for the prevention of human cardiovascular diseases.
Antimicrobial evaluation of the hydro-soluble extract from opuntia ficus-indica seeds against bacterial and fungal pathogens
The increasing emergence of antimicrobial resistance requires the development of alternative natural bioactive compounds. This research describes the evaluation of the antimicrobial activity of hydro-soluble extracts from Opuntia ficus-indica seeds. Seeds of Opuntia ficus-indica were collected from the Bordj Bou Arreridj region (Algeria). Hydro-soluble extracts were prepared and tested against selected bacterial and fungal strains using the disk diffusion method. Different concentrations were applied, and inhibition zones were measured to assess the antimicrobial activity. The extract exhibited low antibacterial activity, with inhibition observed only at 110 mg/mL against specific bacterial strains. In contrast, the significant antifungal activity was recorded, with clear inhibition zones against several fungi and yeasts. The results indicate a selective antimicrobial effect, suggesting that the bioactive compounds present in the extract are more active against fungal microorganisms than bacteria. Hydro-soluble extracts of Opuntia ficus-indica seeds constitute a potential natural source of antifungal agents with limited antibacterial effects. These findings support their potential application in antifungal formulations and encourage further studies to identify active compounds and elucidate their mechanisms of action.
Risks of reducing safety of cheese-making products depending on the composition of antibiotics in milk
The study is aimed at assessing risks of reducing the safety of semi-hard and soft cheeses during processing of milk containing residual amounts of antibiotics. Using the method of model production, the effect of six classes of antibiotics on the development of starter microflora and their distribution between the cheese dough and cheese whey in the technologies of Gollandsky and Adygeysky cheeses was studied. In order to make the analysis results informative, the amount of added antibiotics significantly exceeded the level standardized in raw milk: ampicillin – 35.0 mcg/kg; tetracycline – 250.0 mcg/kg; chlortetracycline – 250.0 mcg/kg; doxytetracycline – 250.0 mcg/kg; streptomycin – 4000.0 mcg/kg; ciprofloxacin – 50.0 mcg/kg; erythromycin – 2500.0 mcg/kg; chloramphenicol – 200.0 mcg/kg. Ampicillin was found to have the most pronounced bactericidal effect, leading to critical suppression of the starter microbiome. Streptomycin, erythromycin, and tetracycline exhibit moderate inhibition, while ciprofloxacin and chloramphenicol have no significant effect on starter cultures. Analysis of the proportional distribution of antibiotics from various groups showed that most of the studied antibiotics are predominantly transferred to the whey (at a level of 85–89 %), which corresponds to the whey-cheese mass distribution. The exception is tetracycline, up to 35 % of which is transferred to the cheese mass. The type of cheese is noted to be one of the determining factors for the final antibiotic content. In Gollandsky cheese, 50–55 % of tetracycline antibiotics (tetracycline, chlortetracycline, and doxytetracycline) accumulate in the cheese dough, posing a direct threat to consumers. In Adygeysky cheese, 81–88 % of the studied antibiotics migrate into the whey, which reduces the load on the cheese but leads to by-product contamination and poses a problem for whey recycling. The experimental data obtained highlight the need to consider not only the initial concentration of antibiotics in milk, but also their nature and the process parameters of cheese production when developing cheese safety management systems.
Biochemical characteristics of wheat sprout sublimated juice and pomace from the grain of the «Yubileinaya 60» variety
The aim of the work was to determine the biochemical composition of wheat sprout freeze-dried juice and pomace from grain of the modern variety «Yubileinaya 60». The study revealed that the juice had a rich green color, herbaceous aroma, and sweet taste. Its composition (on a dry matter basis) included 70.37 % nitrogenous substances, 17.87 % carbohydrates, 7.95 % ash, and 3.81 % fat. The total amino acid content of the juice was 37.35 % on a dry matter basis, of which 14.24 % were essential. The amino acid score of juice proteins was 109–190 %, digestibility was 70.62 %, and PDCAAS was 0.77 units. The carbohydrates in the juice consisted of glucose (52.95 %), high molecular weight compounds (HMWC – 32.52 %), fructose (7.04 %), sucrose (3.07 %), maltotriose (2.28 %) and maltose (2.14 %). The lipids in the juice consisted of saturated (SFA – 64.66 %), monounsaturated (MUFA – 24.10 %) and polyunsaturated (linoleic – 11.24 %) fatty acids. The sprout pomace had a light green color, herbaceous aroma, taste characteristic of cellulose with a sweetish aftertaste and contained (on a dry matter basis) 67.66 % carbohydrates, 27.77 % nitrogenous substances, 3.17 % fat and 1.40 % ash. The content of total amino acids in the pomace (on a dry matter basis) was 26.91 %, essential amino acids – 12.71 %, amino acid score – 115–250 %, digestibility – 47.05 %, PDCAAS – 0.54 units. The carbohydrates of the pomace contained glucose (43.53 %), HMWC (40.15 %), fructose (9.80 %), sucrose (3.81 %), maltose (1.40 %) and maltotriose (1.31 %). The lipids of the pomace contained SFA (71.56 %), MUFA (17.91 %) and linoleic acid (10.53 %). The results obtained demonstrate a significant increase in the biological value of proteins in sprouted grain freeze-dried juice and pomace compared to unsprouted grain, making them suitable for use as dietary supplements. Specifically, these supplements can be used in sports nutrition products, plant-based drinks and cocktails, confectionery, bakery products, pasta, and other products.
Detection of adulteration of dairy products with beef fat by comprehensive assessment of the fat phase
An effect of added beef fat on changes in quality indicators of the fat phase of dairy products has been examined and the possibility of their complex use for the identification purpose has been assessed. Physico-chemical parameters of the fat phase were assessed: the composition of fatty acids and their ratio, melting temperature, iodine value and the Reichert-Meissl number, acidity and organoleptic properties. In addition, the spectral analysis was carried out with the use of Raman spectroscopy. Comparative examinations of milk and beef fats, model mixtures of the fat phase of the falsified product with a proportion of beef fat in the fat phase from 5 to 30 % were carried out. The results showed significant differences between milk and beef fat by all studied indicators. In the model mixtures of the given range, significant differences with the control were revealed for organoleptic parameters (upon addition of beef fat at a level of 10 % and higher), the Reichert-Meissl number (at 15 % and higher) and a С18:0 /С14:0 ratio (at 5 % and higher). The iodine value, melting temperature, and acidity of the fat phase did not show a significant difference of the falsified fat phase from milk fat. The main bands of Raman spectra of the studied samples were ascribed to vibrations of saturated and unsaturated structures of fatty acids in the regions of 1265 cm–1, 1300 cm–1, 1440 cm–1, 1650 cm–1 and 1747 cm–1. The spectral analysis showed significant differences between milk fat and beef fats in terms of the intensity of the spectrum signals. In the sample of beef fat with emulsifiers and flavoring agents, a clear bifurcation of the signal in the region of 1720–1760 cm–1 was observed, as well as the appearance of a band at 1175 cm–1 in the spectrum characterizing vibrations of ester carbonyl group of the glycerol backbone in the molecules of glycerides. In the model samples of the fat phase of the falsified product, differences in the results of the Raman spectroscopy were revealed upon adding more than 15 % of beef fat, which can be an additional criterion of the assessment of the fatty phase of a product after conducting further systemic investigations on this issue.
Functional, nutritional, and sensory quality of bread produced from wheat-carrot-date (Phoenix dactylifera L.) composite flours
This study investigated the functional, nutritional, physical, and sensory properties of bread produced from wheat-carrot-date composite flours. Carrot roots and date fruits were processed into flours. Wheat flour was progressively substituted with carrot flour (0–25 %) while date flour was fixed at 10 %, generating four composite flours (80/10/10, 75/15/10, 70/20/10, and 65/25/10 wheat/carrot/date). Wheat flour (100/0/0) was used as a control. Bread samples were produced from each composite flour and the control flour (100 % wheat flour). Analysis of the functional properties of the flours as well as the physical, proximate, and sensory properties of bread samples were performed using standard methods. Results for functional properties of the flours showed decreasing bulk density (0.82–0.65 g/cm³) and swelling index (7.45–4.45), alongside increasing oil absorption capacity (0.77–1.31 g/g) and water absorption capacity (4.60–6.60 g/g) with higher carrot inclusion. In bread samples, physical properties such as loaf height declined from 10.95 to 3.95 cm, loaf volume from 4.73 to 2.47 cm³, and specific volume from 1.10 to 0.48 cm³/g, while loaf weight increased from 231.9 to 241.9 g as carrot flour increased. Proximate analysis of the bread samples indicated rising moisture (21.45–29.95 %), fiber (0.14–0.63 %), and ash (0.15–1.70 %) contents, with concomitant reductions in protein (15.35–8.45 %) and fat (6.76–3.54 %) as the proportion of carrot flour increased. Sensory evaluation revealed that 80/10/10 bread sample achieved the highest overall acceptability (8.60), whereas higher substitution levels significantly reduced preference.
Selection of yeast strain for fermentation of wheat-blackcurrant wort in grain-fruit distillate technologies
The results of recent studies showed the prospects of introducing black currant pomace into the technology of grain-fruit distillates. However, practically no attention was paid to selection of yeasts that ensure effective fermentation and formation of the beverage quality characteristics. The aim of this study was a selection of Saccharomyces cerevisiae yeast strain with high fermentation activity and ability to synthesize aroma-producing metabolites during the fermentation of wheat-blackcurrant wort. The objects of the study were alcohol (985-T and 1054) and wine (Moskva 30 and Chernosmorodinovaya) yeasts strains. It was shown that the use of alcohol yeast strains resulted in more intensive wort fermentation: by 18 h, the carbohydrate content decreased more than 7 times, while in samples containing wine yeast, it decreased 4 times. It was found that the highest fermentation activity in terms of the amount of released CO2 (12.3 g) and ethanol concentration (10.5–10.6 % vol.) was demonstrated by the 985-T alcohol yeast strain. The method of grain-fruit wort preparation did not exert a significant effect on alcoholic fermentation efficiency. It was established that the composition of fermentation metabolites mainly depended on the yeast strain. The concentration of higher alcohols in wash samples with the 985-T and 1054 yeast strains was lower by more than 30 %, and the proportion of aroma-producing compounds was higher and amounted to 22.9…28.9 % of the total amount of side metabolites, while for wine strains it was 16.8…18.9 %. The choice of 985-T yeast was justified by the resulting improved quality of wheat-blackcurrant wash: an increase in alcohol yield by 3.7–4.7 %, an increased content of aromaproducing metabolites (26.7–28.9 %), and reduced concentrations of higher alcohols (440.9–480.9 mg/dm3) and methanol (79.0–84.0 mg/dm3). Further research into the transformation of aroma-producing compounds of raw materials at various processing stages is promising for improving grain-fruit distillate technologies: in the process of fermentation during wort preparation, as a result of metabolic transformations under the action of yeast enzymes, and during distillation.
The use of tangerine peel as a component in food products
The information from global literature sources has been summarized regarding the use of ground mandarin peel in the formulation of various food products and beverages. Data on worldwide mandarin cultivation volumes are provided, along with the data on content of carbohydrates, dietary fibers, proteins, various acids, tannins, and ash. Additionally, data on the presence of certain phenolic compounds and monosaccharides in mandarin peel are included. The possibility of using mandarin peel powder due to its high content of dietary fiber and phenolic compounds with antioxidant activity in the formulation of various food products is substantiated. The effect of adding mandarin peel powder to bakery and confectionery products on the functional, baking, textural, antioxidant and sensory properties of wheat bread, grocery and confectionery products made from it has been demonstrated. Additionally, information is provided regarding the use of mandarin peel powder in formulations for the production of meat products (such as cutlets) and dairy products. Data are also presented on adding of mandarin peel powder and its extracts into various beverages and jams. It has been demonstrated that mandarin peel and pomace can be used for the production of both alcoholic and non-alcoholic drinks. It has been shown that adding the mandarin peel powder and its extracts into bakery, confectionery, meat and dairy products, as well as into the formulation of various alcoholic and non-alcoholic beverages, leads to an improvement in the nutritional, nutritious and sensory characteristics of various food products. A conclusion has been made about the prospects of mandarin peel powder as a valuable additive to food products.
Application of the mycelial fungus Aspergillus oryzae in food biotechnology
Aspergillus oryzae (A. oryzae) is one of the most widely used microorganisms in food biotechnology due to its high secretory capacity, genetic stability, and lack of toxigenicity. For thousands of years, this fungus has been utilized in East Asian countries for the fermentation of food products, including sake, miso, soy sauce, and mirin. In recent decades, A. oryzae has attracted significant attention from researchers due to its ability to produce a wide range of enzymes and secondary metabolites used in the food, pharmaceutical, feed, and chemical industries. The present review systematizes current data on the morphology, physiology, and genetics of A. oryzae, highlighting its unique features that ensure efficiency in various technological processes. The main groups of enzymes synthesized by the fungus are considered in terms of their ability to produce proteases, amylases, lipases, cellulases, and pectinases. These enzymes play a crucial role in raw material processing and in the formation of the organoleptic properties of final products. Special attention is paid to genomic studies that reveal the mechanisms of A. oryzae domestication, its evolutionary relationships with toxigenic species of the genus Aspergillus, and the presence of mutations responsible for the absence of aflatoxin production. Optimal cultivation conditions of the fungus are discussed, including parameters of solid-state and submerged fermentation. The potential use of A. oryzae in sustainable production systems focused on the utilization of agricultural waste is also highlighted. Current trends in synthetic and metabolic engineering aimed at the development of high-performance strains and the expansion of the biotechnological potential of the fungus are described. The review emphasizes the importance of A. oryzae as a reliable and promising tool for the development of innovative food technologies and next-generation bioproducts.
Extraction and characterization of chicken pepsin with evaluation of its milk-clotting activity in skim milk
The development of poultry farming creates opportunities to obtain pepsin, a proteolytic enzyme with milk-clotting activity, from the chicken proventriculus (Gallus gallus). This organ, considered a by-product, can serve as a source of proteases, including milk-clotting enzymes that may be used as substitutes for conventional milk-clotting agents in the dairy industry. This study aims to extract pepsin from chicken proventriculus, characterize it, and evaluate its potential use as a rennet substitute. It also attempts to determine the optimal milk clotting conditions (enzyme volume, pH, temperature, and CaCl2 concentration) based on milk flocculation and clotting times. According to the obtained results, the clarified extract of chicken pepsin showed a milk-clotting activity of 63.48 ± 0.21 RU/ml, a specific milk-clotting activity of 1.56 ± 0.19 (RU mg–1), a clotting strength of 12957 ± 399 (SU), a protein content of 43.49 ± 0.75 mg/mL, and a proteolytic activity of 0.91 ± 0.140 μg/mL·h. The highest milk-clotting activity of chicken pepsin was observed between 38 °C and 40 °C, at pH 6.6 and 6.8, with an enzyme volume of 3 mL, and at a CaCl2 concentration of 5 mM. The obtained results indicate the potential use of chicken pepsin as a substitute for rennet in milk clotting. It could also be used in other biological or industrial applications.
Modern biotechnological substances for food system processing
The modern food industry is seeing a growing demand for minimally processed foods. Consumers are increasingly choosing minimally processed foods because of their significant health benefits. This trend is driven by growing consumer interest in healthy eating. The key value of such products lies in their high content of dietary fiber, macro- and micronutrients, and bioactive compounds. Maintaining the quality of minimally processed foods during storage is a significant challenge. For example, fruits and vegetables, being perishable, rarely retain their quality at room temperature, forcing producers to develop effective methods for preserving their freshness and nutritional value. During industrial processing, even minimal technological operations initiate biochemical processes that negatively impact product shelf life. These processes trigger undesirable changes: products begin to darken, produce increased ethylene, respire more rapidly, and develop the risk of harmful microorganism growth. All of these processes reduce the product’s presentation, nutritional value, and shelf life. As people increasingly choose natural foods, finding safe ways to preserve food is becoming increasingly important. In the face of increasingly stringent regulatory requirements, the development of organic preservatives and clean-label formulations, which require minimal ingredients and the absence of synthetic additives, is becoming increasingly important. Optimizing the shelf life of minimally processed foods is a complex scientific and technological challenge that requires the integration of knowledge from food chemistry, microbiology, and biotechnology. Under current conditions, the most promising strategy is the synergistic combination of various classes of biologically active compounds, including enzyme inhibitors, antimicrobial peptides, natural essential oils, organic acids, and synthetic biocides with an established safety profile. This approach is based on the principle of creating multi-layered barrier systems, where each component contributes to the suppression of key spoilage mechanisms, microbial contamination, oxidative reactions, and enzymatic degradation. The rational combination of biotechnological substances and natural compounds forms a methodological basis for the development of innovative food preservation solutions. This approach not only meets modern requirements for naturalness and safety but also opens up prospects for developing products with extended shelf lives while maintaining their nutritional value and consumer properties. The purpose of this review was to examine modern biotechnological products and methods for their application to improve the quality and extend the shelf life of food products.
Zirconium dioxide (ZrO2) for active food packaging: physicochemical traits, multifunctional mechanisms, comparative advantages, safety, and prospects
Food spoilage driven by microbial contamination and oxidative degradation remains a central challenge in global supply chains, contributing significantly to the 1.3 billion tons of food lost annually. Conventional packaging, which acts merely as a passive barrier, is often insufficient to prevent deterioration and meet consumer demand for fresh, safe, and minimally processed products. Active packaging based on nanomaterials offers a promising solution, with zirconium dioxide (ZrO2) emerging as a candidate of growing interest. ZrO2 combines high mechanical strength, chemical inertness, and thermal stability with bioactive functions that are advantageous for food preservation. When incorporated into polymer matrices, ZrO2 exhibits antimicrobial activity through the generation of reactive oxygen species and membrane disruption, antioxidant capacity by limiting oxygen diffusion and scavenging free radicals, and barrier improvements by reducing gas permeability. These mechanisms collectively delay microbial growth, lipid oxidation, and undesirable changes in color, flavor, and texture. Experimental studies confirm that ZrO2-containing films and coatings can extend the shelf-life of perishable foods, including meat, dairy, oils, and fresh produce, while maintaining optical clarity and material durability. Importantly, ZrO2 generally shows low migration under standard food storage conditions, though nanoscale applications necessitate comprehensive toxicological evaluation and regulatory oversight. In addition to its functional properties, ZrO2 supports sustainability goals when integrated with biodegradable polymers such as PLA, PVA, chitosan, or cellulose. Overall, ZrO2 offers a balanced combination of efficacy, stability, and safety, positioning it as a promising component in the next generation of clean-label, environmentally responsible active food packaging systems.
Chemoinformatic prioritization of bioactive compounds associated with the bread matrix based on ChEMBL pharmacological annotations and machine learning
Bread and cereal-based products represent not only a source of macronutrients but also a complex food matrix containing low-molecular-weight phenolic, aromatic and fermentation-derived compounds. A number of these molecules have been associated with antioxidant, anti-inflammatory, antifungal and receptor-mediated effects in experimental studies and pharmacological databases. However, these records mainly describe test systems for individual compounds and do not demonstrate the corresponding effects directly in bread products. The objective was to develop a reproducible chemoinformatics framework for internal prioritization of compounds associated with bread and cereal matrices based on structural features and ChEMBL pharmacological annotations. The study included 43 curated compounds. After structural standardization and InChIKey deduplication, 2,058 molecular features were calculated, including physicochemical descriptors and topological fingerprints. Functional labels were generated from ChEMBL records for four activity classes: antioxidant, anti-inflammatory, antifungal, and AhR-modulating. Logistic regression, random forest, CatBoost, and XGBoost were compared using nested repeated multilabel cross-validation; no independent external dataset was used in this study. Random forest showed the best balance of performance and robustness, with a macro average precision of 0.8041 (95 % CI: 0.7766–0.8320) and a macro ROC-AUC of 0.8056. The anti-inflammatory class showed the most stable performance, whereas the antioxidant class was more heterogeneous. The highest-ranking compounds were protocatechuic, caffeic, gallic and ferulic acids, quercetin, and (+)-catechin. Evaluation with molecular scaffold-based splitting reduced macro average precision to 0.6245, indicating limited transferability to structurally distant compounds. The proposed approach should be regarded as a tool for preliminary candidate selection for further external and biological validation, rather than as experimental confirmation of their functional effects in the bread matrix.
Nutritional profiles of Persea Americana and Telfairia occidentalis seeds: potential applications in food formulations
Underutilized plant seeds represent a valuable but often overlooked resource for improving food security, promoting sustainable agriculture, and expanding the availability of nutrient-dense ingredients. Avocado (Persea americana) and fluted pumpkin (Telfairia occidentalis) seeds have gained attention due to their health benefits and nutritional advantages. P. americana seeds are not agro-waste; rather, they are an excellent supplier of bioactive chemicals that may find use in the food and pharmaceutical industries. T. occidentalis seeds mostly re-cultivated for its consumable leaves are rich in antioxidants and other essential nutrients, serving functional roles and demonstrating diverse health-enhancing properties. This review investigates the nutritional profile of two underexploited seeds – P. americana seeds and T. occidentalis seeds – with emphasis on their nutritional composition, health benefits and approaches to emphasize their use as functional food components and their prospective incorporation into dietary supplements. To find pertinent research on the nutritional makeup of P. americana and T. occidentalis seeds, an organized search for literature was carried out across several web-based databases (Google Scholar, PubMed, ScienceDirect, Google Search Engine, Springer Link, and Web of Science). The seeds of P. americana and T. occidentalis exhibit a comparable nutritional profile which include macronutrient, mineral content, and phytochemical constituents that together provide their therapeutic benefits including antimicrobial, antioxidant, anti-obesity, anti-inflammatory, antidiabetic, anticancer, and enhancing fertility. Both seeds can be processed and effectively integrated into various food products, thereby improving their functional attributes. The review highlights the underutilized nutritional and functional potential of these seeds, providing scientific support for their incorporation into food formulations and value-added product development. Valorizing T. occidentalis and P. americana seeds could therefore contribute to waste reduction, economic diversification, and improved dietary quality, especially in regions where these crops are abundant.
Evaluation of cheese whey protein precipitation methods based on efficiency and fractional composition
Cheese whey is a large-scale by-product of milk processing, characterized by high biological value. However, its irrational use can lead to a serious environmental burden. One of the ways to solve this problem is the isolation of proteins and their fractionation, the efficiency of which significantly depends on the method used. In this work, a comparative assessment of four methods of processing reconstituted cheese whey (6.0 % dry matter mass fraction) was carried out, such as chitosan precipitation (pH 4.5; 20 °C; 1 % gel; 20 min), thermal acid coagulation (pH 4.65; 90 °C; 15 min) using lactic, citric, phosphoric and hydrochloric acids, cryo-acid precipitation (pH 4.5; –18 °C; 24 h) and ultrafiltration (spiral membranes with a cutoff threshold of 10 kDa). The study determined the proportion of precipitated protein, the fractional composition of soluble nitrogenous compounds using gel filtration, and specific operating costs. Ultrafiltration provided the highest efficiency of protein separation (65.92 ± 0.59 %), which also turned out to be an order of magnitude cheaper (≈112 rubles/m3) than all chemical methods. Among the thermal acid options, citric (57.83 ± 0.51 %) and hydrochloric (56.63 ± 0.55 %) acids proved to be the most effective. Chitosan and cryo-acid treatment showed low overall efficiency (26.51 ± 0.20 % and 25.30 ± 0.15 %, respectively). Analysis of the fractional composition of the supernatant showed that thermal acid coagulation and ultrafiltration completely removed β-lactoglobulin and BSA. Chitosan precipitation preserved the native profile of all major whey proteins, removing only ballast impurities. The cryoacid method demonstrated unique selectivity, virtually completely removing peptides while preserving native α-lactalbumin and β-lactoglobulin. A step-by-step fractionation strategy is proposed: treatment with chitosan to remove impurities, cryoacid separation of peptides, followed by isolation of native proteins by ultrafiltration or the thermal acid method.
Evaluation of the influence of zoohumus extract on biochemistry and vegetative growth of Stevia Rebaudiana
One of the provisions of Russia’s food security doctrine regulates the development of sustainable and effective technologies for the organic cultivation of plants that produce sweet substances as natural sugar substitutes. This is largely due to the high prevalence of diseases associated with excessive consumption of refined carbohydrates. Therefore, systematic modification of the lifestyle and diet of high-risk individuals is required. Stevia rebaudiana Bertoni stands out among the plants used as sugar substitutes. Currently, zoned varieties have been developed for cultivation in specific climatic regions of Russia. However, when growing the crop outdoors, farmers often face the problem of poor germination of the original seed material, which for most cultivated genotypes does not exceed 15–25 %. A promising alternative to this approach is growing stevia on artificial neutral substrates, indoors using intensive photoculture, with minimal or no application of mineral fertilizers. Currently, there are virtually no technological solutions adapted for organic cultivation of this crop that maximize its growth rate and optimize its final morphological and biochemical parameters. Therefore, the aim of this study was to conduct a comparative assessment of the impact of different fertilization methods on yield and metabolism in the green biomass of plant leaves. As an organic option, a method of growing plants in protected soil using a new type of organic fertilizer in the form of liquid extracts obtained from the zoohumus of the black soldier fly (Hermetia illucens) was proposed. The vegetation period was 60 days. The experimental design was randomized, with ten replicates for each treatment. The experimental data obtained from collecting and analyzing the green biomass, in addition to traditional statistical processing methods, were analyzed using a specialized predictive neural network developed by the authors. The neural network allows for the calculation of cognitive salience indices (Cognitive Salience Index), which are used to quantitatively assess the intensity of mass accumulation and biochemical processes in plants when determining their optimal nutritional regimen. Calculations were based on a comparison of changes in the component content of the final amino acid, fatty acid, and essential element profiles, with variability in total chlorophyll accumulation and shoot biometric characteristics. The fertilization regimen also included a pure control variant, involving plant cultivation in filtered water. As a result, for all the indicators obtained, minimal values in growth and development were recorded here. Differences in weight gain, height, metabolism, and nutrient accumulation between the mineral- and organic-grown plants were insignificant, demonstrating the potential for using the latter as an environmentally friendly alternative. Furthermore, the level of nutrient consolidation in the biomass of plants grown using H. illucens zoohumus exceeded that of the mineral fertilizer, according to the CSIfract index.
Optimization of enzymatic extraction conditions for phenolic antioxidants from wheat bran
Wheat bran (WB) is a promising source of bound phenolic compounds (PC) with antioxidant properties. However, a significant portion of PC is bound to the cell wall polysaccharide matrix and is characterized by limited bioavailability. The aim of this study was to optimize the conditions for the enzymatic extraction of antioxidants (AO) from wheat bran using a complex of α-amylase, β-glucanase, and xylanase. In the first stage, the effect of α-amylase and β-glucanase concentrations ranging from 0.001 % to 1 % was investigated at a fixed xylanase concentration of 2 %. In the second stage, the effect of extraction duration in the range from 1 to 9 hours was evaluated. The antioxidant potential (AOP) of the extracts was determined by measuring total antioxidant capacity (TAC) using FRAP, DPPH, and ORAC methods, as well as the total phenolic compounds (TPC) and total flavonoid compounds (TFC). Enzymatic treatment was found to increase TAC and phenolic compound content compared to the control sample obtained without added enzymes. Increasing enzyme concentration from 0.001 % to 1 % was accompanied by a 56.7 % (p < 0.05) increase in TACFRAP and more than twofold (p < 0.05) increase in TACORAC, while the content of phenolic compounds increased to 13.32 ± 0.23 μmol-eq. G/g of bran. Increasing extraction duration led to a further increase in the AOP of the extracts, with the maximum values of TACORAC and TPC reached upon 7–8 hours of treatment and amounted to 5.31 ± 0.18 μmol-eq. Q/g and 14.19 ± 0.18 μmol-eq. G/g of bran (p < 0.05), respectively. The results obtained indicate the potential of enzymatic treatment of wheat bran for obtaining extracts with increased antioxidant potential, which can be considered sources of natural antioxidants and functional ingredients for the food industry.
Comparative analysis of technologically significant characteristics of sugar beet syrup and molasses
Deep processing products of sugar beet, such as syrup and molasses, are of significant interest to the food and biotechnology industries as sources not only of carbohydrates but also of a wide range of biologically active compounds. Detailed knowledge of their composition is essential for optimizing their use and developing new functional products. This review systematizes current data on the chemical composition of sugar beet syrup and beet molasses based on the analysis of more than 80 scientific publications. Primary focus is placed on the quantitative content of carbohydrates, minerals, organic acids, vitamins, amino acids, and specific components such as betaine. The profiles of the products at different processing stages are analyzed and compared. It has been established that both products are characterized by a high sucrose content (45–65 %), but differ significantly in the level of non-sugars. Beet molasses contains 2–3 times more minerals (7–12 % vs. 2–4 % in syrup), especially potassium (3.5–5.5 %), and is a concentrated source of betaine (4–6 %). Qualitative differences from cane molasses are shown, including minimal invert sugar content (<1 %) and the presence of betaine. The nutritional, feed, and biotechnological value of the products is discussed. Sugar beet syrup and molasses are valuable multicomponent products with high nutritional and biological value. Their composition determines wide possibilities for application not only as sweeteners but also as sources of minerals, B vitamins, and functional ingredients for the production of probiotics, prebiotics, and enriched food systems. Further research aimed at standardizing the composition and developing modification technologies is necessary to expand their fields of application.
Modern blockchain and artificial intelligence technologies for biofilm control in the food industry. Review
Biofilm formation and its resistance to traditional cleaning and disinfection methods during food processing pose a significant threat to food safety and quality. These resilient microbial communities contribute to contamination, spoilage, and ultimately foodborne illness, highlighting the need for innovative and technology-driven control strategies. The objective of this scientific review is to analyze the current and potential roles of blockchain and artificial intelligence in biofilm management and to identify areas for future research and practical application of these technologies in food safety. This review focused on scientific publications published between 2022 and 2025. Keyword searches were conducted in the scientific databases Scopus and Web of Science, Google Scholar, and the Scientific Electronic Library «eLIBRARY.RU.» Publications were selected in two stages: at first, by titles and abstracts, then based on the analysis of full-text papers corresponding to the inclusion criteria. The analysis of the scientific research of the last years showed that modern digital tools, such as artificial intelligence, offer new opportunities for improving biofilm management. Blockchain enables real-time traceability of sanitary status, contamination events, and compliance activities throughout the supply chain. Machine learning and sensorbased monitoring facilitate operative control of microbiological stability and risk assessment of microbial multiplication. Together, these tools support data-driven decision-making and more active pollution prevention. However, it should be noted that data integration is costly. Further research should focus on refining AI models by improving data quality and complementing it, assessing the reliability of sensors in industrial settings, and exploring regulatory frameworks that balance innovation and safety compliance.
Vacuum and convection drying of Tenebrio molitor and Acheta domesticus insects
Insects are a promising source of protein and lipids for food and feed purposes. The most common form of their use is flour obtained by drying and grinding. The method and conditions of insect processing significantly affect the physicochemical, microbiological, and organoleptic characteristics of the final product. This study compared convection and vacuum drying of yellow mealworm (Tenebrio molitor) and house cricket (Acheta domesticus) larvae at temperatures of 50 °C, 80 °C, and 105 °C. The influence of the drying method and conditions on the process rate, appearance, and microbiological safety of the resulting product was assessed. Increasing the drying temperature was found to reduce the drying time for both insect species. At temperature 50 °C, vacuum drying of A. domesticus samples achieved a moisture of less than 5 % more quickly than the convection method. Increasing the convection drying temperature led to pronounced darkening of T. molitor larval flour, whereas the color change for A. domesticus was minor. Vacuum drying under all studied conditions better preserved the original color and shape of the insects. Drying at temperature 105 °C yielded a product that met microbiological safety requirements. Therefore, the choice of drying method should be determined by the intended use of the product: vacuum drying is optimal for whole insects, preserving their marketable appearance, whereas for flour production, the more economical convection drying at high temperatures, which ensures microbiological purity, is acceptable.