Doxorubicin (DXR)-induced nephrotoxicity remains a major concern in cancer treatment and calls for potential prevention of kidney injury. This study aims to evaluating the nephroprotective potentials of green tea and moringa used as 1% and 2% water extracts in DXR‑induced kidney damage in female Balb/C mice with breast cancer. Thirty six female Balb/C mice were divided into six groups as follows: healthy control; 4T1 cells cancer-induced; healthy mice with DXR treatment; cancer-induced with DXR treatment; cancer-induced under DOX and treated with 1% green tea and moringa combination; cancer-induced under DOX and treated with 2% green tea and moringa combination. The variables of the experiment were body weight, tumor volume, antioxidant enzyme activities (CAT, GPx, SOD), oxidative stress markers (TOS, TAC, OSI), pro-inflammatory cytokines (IL‑1, TNF‑α), and apoptosis and inflammation-related genes (BAX, BCL2, NLRP3, NFKB). Histological analysis of the kidneys was also done to check for cellular changes. DXR treatment led to a decrease in the body weight and an increase in kidney enzymes, which is an indication of kidney damage. The levels of these enzymes were significantly lowered by the combination of herbal extracts, especially at 2%, indicating nephroprotective properties. The herbal extracts brought back the antioxidant enzyme activities to normal and reduced the oxidative stress markers in the kidney through raising the CAT, GPx, and SOD and decreasing the TOS and OSI levels. Furthermore, the herbal treatment also decreased the levels of pro-inflammatory cytokines and affected the apoptosis related gene expressions; the BAX was down-regulated and BCL2 was up-regulated, which helped in increasing the cell survival and decreasing inflammation. The extracts also reduced the NLRP3/NFKB in the kidneys of DXR‑treated mice in a dose dependent manner. Based on these results, 1% and 2% mixture of green tea and moringa leaf aqueous extracts (1:1 ratio) can be considered an appropriate combination to reduce DOX‑induced nephrotoxicity and kidney injury in cancer patients.

Gluten-related disorders (GRD), including celiac disease, are managed through a strict gluten-free diet (GFD), the only established treatment. However, widespread awareness and understanding of GFD remains limited, particularly in countries like the Republic of Moldova, where celiac disease prevalence is under-researched. The primary objective of this study is to assess the knowledge, perceptions, and challenges associated with the adoption of a gluten-free diet (GFD) among the Moldovan population. A stratified sampling method was employed to collect 778 responses via an online questionnaire distributed across social media and educational platforms. The questionnaire assessed respondents’ knowledge of gluten and GFD, perceptions of wheat and gluten, and purchasing behavior regarding GF products. Data were analyzed using descriptive statistics and ANOVA to explore differences across education levels and professional domains. Of the respondents, 77.3% could correctly define gluten, yet only 16.1% achieved a knowledge score above 50% regarding gluten-containing products and hidden gluten sources. Education level significantly influenced GFD knowledge (p < 0.05), with respondents holding postgraduate degrees demonstrating higher knowledge scores. Perceptions of gluten and wheat were predominantly neutral among GFD followers and non-followers. However, 21.1% of GFD followers perceived maintaining the diet as highly difficult, primarily due to limited availability and high costs of GF products.The study revealed a significant gap in knowledge of gluten and GFD in the Moldovan population, despite general awareness. Education level and profession were critical determinants of understanding. There is a clear need for targeted educational programs and improved access to GF products to enhance GFD adherence and management of GRD in Moldova. Public health interventions must prioritize raising awareness and addressing the economic barriers associated with GFD.

Due to the constant increase in population and the growing demand for food products with a high content of biologically valuable protein, there is a growing interest in obtaining such products from sources alternative to animal raw materials. The production of proteins from plant raw materials with high biological value is a promising area for research. Plant proteins have relatively low digestibility and have functional and technological properties that limit their use in food products. To increase digestibility and change the functional and technological properties, plant proteins are modified by chemical, physicochemical and biotechnological methods. The most environmentally friendly and cost-effective is biotechnological processing of raw materials with both the original microorganisms (lactic acid bacteria of the genera Lactobacillus, Staphylococcus, Pediococcus, Enterococcus, Staphylococcus, Micrococcus and Leuconostoc, bacteria of the genus Bacillus, fungi of the genera Aspergillus, Rhizopus, Saccharomyces and Candida spp.) and proteolytic enzyme preparations obtained from them. Enzymatic modification makes it possible to solve the problem of low digestibility of plant proteins, improve their functional and technological properties, reduce allergenicity and neutralize specific taste. Enzymatic modification allows us to solve the problem of low digestibility of plant proteins, their functional and technological properties, reduce allergenicity and neutralize specific taste. In addition, the biotechnological method of modification with microorganisms and enzyme preparations is also used for hydrolysis of proteins to bioactive peptides intended for functional nutrition: with high antioxidant, antitumor, antidiabetic and mineral-binding activity. In the process of modification, it is necessary to take into account the type of enzyme or microorganism used, its concentration, degree of hydrolysis, type of raw material, molecular weight of its proteins and other factors affecting the quality of the obtained hydrolysates and peptides. Otherwise, enzymatic modification causes undesirable changes: a decrease in functional and technological properties and nutritional value, as well as deterioration in organoleptic indicators, in particular an increase in the bitterness of hydrolysates. This review presents an analysis of a wide range of research results of Russian and foreign scientists in recent years in the field of enzymatic modification of plant proteins. The main focus is on obtaining protein hydrolysates and high-quality bioactive peptides that can compete with proteins of animal origin.

The paper presents a review of scientific literature devoted to the problem of food product contamination with various types of substances from packaging materials. The problem under consideration is large-scale — there are many types of compounds that can enter food products from packaging. Food product contamination can occur due to migration of substances used for production of packaging materials. Plastic polymer packages represent the highest risk of food product contamination. The interest of the scientific community and the need for studying the described theme are determined by the fact that the prevailing proportion of all compounds that migrate into a food product from packaging possesses toxic or carcinogenic activity, and thus, presents the potential risk for human health. Bisphenols are most studied among all contaminants described in this paper. Many studies on their migration into food products have shown that bisphenols were found practically in all types of food products: meat, dairy, fish, fruit and vegetable. The significant migration of bisphenols has been observed in juice products and bottled water. Due to the adverse effect of bisphenol A on the human body, its use in the production of packaging materials for food products is forbidden. However, this ban has led to distribution of analogs, namely, bisphenols B, C, F, AF and others, which are found in food products. The performed review has shown that the problem of food product contamination with contaminants from packaging materials requires serious attention of the scientific community.

In modern economic conditions, waste management and food security are important areas of sustainable development. Currently, there are many technologies for organic waste recycling. One common method of processing is aerobic fermentation. Food waste is difficult to process due to its physicochemical and organoleptic characteristics, unstable composition, high moisture, and various pH values. This significantly limits the choice of processing technologies. One way to improve efficiency is by combining different types of waste. This article analyzes the process of aerobic fermentation of mixed organic waste, and determines the parameters influencing the fermentation process (optimal temperature, presence of oxygen, and microorganisms). The key factors (moisture, acidity, carbon, and nitrogen ratio) influencing the production of a high-quality secondary product with high added value are defined, and the optimal ranges of these factors and methods for improving the conditions for starting the fermentation process of food waste in combination with other organic waste are determined. The scientific research has been conducted since the 1996 study to the present, with particular emphasis on the period 2012–2024. The main results of the study are confirmation that the optimal values of the initial criteria for food waste differ from the acceptable values of other organic waste. The key task in the preparation of organic mass is to determine the optimal ranges of factors and the content of various types of waste depending on the final goal and the choice of secondary product. The key task in preparing organic matter is to determine the optimal ranges of factors and the content of various types of waste depending on the final goal and the choice of secondary product. Information on the optimal indicators of the resulting product is provided. In addition, fermentation patterns and quality requirements for the final product, as well as six basic principles of this process, are found based on the analysis of factors.

Obtaining market cocoa beans generated by-products considered as waste discarded in the plantations. Among these, there is the placenta on which the beans are attached. This study aimed to identify and quantify by HPLC some metabolites (phenolic compounds, organics acids,, methylxanthines and soluble sugars) in powders from unfermented and fermented cocoa placenta. Profile of phenolic compounds showed a number of 14 and 11, respectively for the unfermented and fermented extracts. These were essentially the major classes of phenolic compounds, namely, phenolic acids, flavonoids and tannins, with the addition of coumarin and hydroquinone. Catechin displayed the highest level of 0.6346 ± 0.0004 mg/kg in unfermented placenta whereas condensed tannins scored highest concentration of 0.0736 ± 0.0005 mg/kg in fermented placenta. Regarding organic acids, the HPLC‑profile allowed the detection of fumaric, lactic, oxalic, citric, acetic and tartaric acids. Quantitatively, lactic and acetic acids were the major organic acids in both cocoa placenta with respective contents of 5.5179 ± 0.0001 and 1.2036 ± 0.0004 mg/kg in the unfermented placenta; 5.6519 ± 0.0004 and 1.3830 ± 0.0003 mg/kg in the fermented placenta. HPLC analysis of methylxanthines, showed the presence of theobromine and caffeine in unfermented and fermented placenta. Theobromine was the predominant methylxanthine with 0.0975 ± 0.0013 and 0.0464 ± 0.0004 mg/kg for unfermented and fermented placenta, respectively. Respect to soluble sugars, the HPLC analysis showed the presence of glucose, fructose and sucrose in both cocoa placenta. In fermented placenta, fructose exhibited the highest due to its low fermentability, well below that of glucose. The presence of these metabolites found in cocoa beans could suggest the use of cocoa placenta powders as ingredients in the development of new cocoa-based food derivatives.

Representatives of pseudomonads can be assigned to undesirable microorganisms frequently isolated in the food industry, including the dairy industry. Opportunistic pathogenic bacterium Pseudomonas aeruginosa is of particular importance and its role in contamination of industrial equipment and secondary contamination of finished dairy products is growing steadily. This Gram-negative bacterium is ubiquitous in the nature and is characterized by multifactor resistance to a broad spectrum of antimicrobials and the ability of quickly adapt to changing conditions of the habitat. Being quite an active biofilm former, P. aeruginosa can effectively colonize various surfaces. The ability to grow in a wide temperature range allows the bacterium to multiply directly in milk upon storage in a refrigerator. Entry of P. aeruginosa into enterprises of the food industry leads to economic losses due to food spoilage. Being a cause of a broad spectrum of acute and chronic diseases, P. aeruginosa can present a direct threat to human health when entering the food chains. The present review is devoted to the problems linked to P. aeruginosa contamination in food enterprises as well as methods of identification and control of this bacterium. The authors confirmed the topicality and necessity of the active search for and development of means to counteract P. aeruginosa, which uses multiple mechanisms of stress resistance. The system of prophylactic actions in food industry enterprises should contemplate a possibility of rapid correction of a complex of disinfection measures. To eliminate successfully such a difficult pathogen as P. aeruginosa, combinations of strategies developed with participation of specialists of different areas of expertise are desirable.

Numerous studies of the chemical composition of black elderberries have shown that they contain biologically active compounds with high antioxidant capacity. The purpose of the work is to study the effect of thermoultrasonic treatment on the content of biologically active substances and antioxidant activity of elderberry (Sambucus nigra L.) juice. The research objects were freshly squeezed elderberry juice, pasteurized elderberry juice, and juice subjected to thermoultrasonic treatment. The color was determined by the calorimetric method, the total content of flavonoids, anthocyanins and antioxidant activity by DPPH radical scavenging activity of the juice samples were determined using a spectrophotometric method. Thermal treatment with ultrasound was carried out in an ultrasonic homogenizer. It has been found that elderberry juice treated with thermoultrasound had a higher color index (CD), juice brightness values (L*), overall color difference (ΔE) and lower values of hue angle (h), yellow index (YI). The total content of phenols, flavonoids and anthocyanins in the sample treated with thermoultrasound with a power of 600 W, frequency of 20 kHz, and a temperature of 65 °С for 15 minutes was higher by 13.32%, 251.72% and 94.12%, respectively, compared to the untreated sample and sample pasteurized at 65 °С for 30 minutes. The 1,1-diphenyl‑2-picrylhydrazyl (DPPH) and hydroxyl radical (·OH) scavenging activities were increased to 65.22% and 51.13%, respectively, which was significantly higher than those of the control sample. The content of the main anthocyanins cyanidin‑3-O‑sambubioside, cyanidin‑3-O‑glucoside and cyanidin‑3-O‑sambubioside‑5-O‑glucoside was 987.5 mg/dm3, 752.4 mg/dm3 and 191.4 mg/dm3. Correlation analysis has shown that the antioxidant content has a significant effect on the color index of elderberry juice, and cyanidin‑3-O‑glucoside and cyanidin‑3-O‑sambubiositol determine the brightness or darkness of the juice. Heat treatment with ultrasound significantly improves the content of total phenolic compounds, flavonoids and anthocyanins, and helps to increase the antioxidant activity of elderberry juice. The results suggest that this method can be an effective method for pasteurizing elderberry juice while maintaining the quality and antioxidant activity.

Food hydrocolloids are among the most popular ingredients in the food industry. They act as thickeners, gelling agents, emulsifiers, stabilizers, fat replacers, clarifying agents, flocculants, and foaming agents. In addition, these compounds are widely used in additive technologies, for production of biodegradable packaging and for encapsulation of biologically active substances, colorants and flavors. Depending on the source, food hydrocolloids are divided into four main categories: hydrocolloids of plant origin, hydrocolloids of animal origin, hydrocolloids of microbial origin, and chemically modified hydrocolloids of plant origin (synthetic gums). This review focuses on current trends and technological advances in the use of hydrocolloids to provide the required consumer properties of various food products. New research shows that some food hydrocolloids can significantly change the composition and structure of the intestinal microbiota and positively affect human health due to their physicochemical and structural properties. As hydrocolloids are increasingly used in various industries, this review on their functionality and nutritional value in food products may be of interest to researchers in developing innovative technological solutions. Given the significant achievements and rapid development of research in recent years, it can be predicted that the study of food hydrocolloids will be actively continued. The main areas will be: managing their interaction with food components, creating functional food matrices, studying the effect on cellular processes and the body as a whole, as well as assessing in vivo metabolism and safety.

Henna, scientifically known as Lawsonia inermis, is long used for its therapeutic benefits in several civilisations. This study examines the antibacterial, anticancer, and antioxidant properties of the leaf extract from L. inermis. The phytochemical study indicated the existence of alkaloids, flavonoids, glycosides, phenolic compounds, and tannins. GC–Mass Spectrometry detected notable bioactive chemicals, including tetracosamethyl-cyclododecasiloxane and cyclohexasiloxane. The extracts demonstrated strong antioxidant properties, as evidenced by their values of 254.32 and 121.25%, as well as their high FRAP values, demonstrating their effective ability to scavenge radicals. The antibacterial effectiveness, assessed by the disc-diffusion technique, demonstrated substantial inhibition zones against both Gram positive and Gram-negative microorganisms. The MTT experiment exhibited significant anticancer efficacy against MCF‑7 breast cancer cell lines, with an IC₅₀ value of 1.682 μg/mL. The results indicate that extracts from L. inermis contain significant bioactive substances that have the potential to be utilised in the development of innovative medications aimed at addressing oxidative stress, bacterial infections, and cancer.

This study examines the Aflatoxin Intervention Program being implemented by the Department of Agriculture Regional Field Office 10 in Bukidnon, Northern Mindanao, Philippines, through the lenses of the Health Belief Model (HBM) and Social Cognitive Theory (SCT). Using a descriptive, correlational, survey design, the data from 34 corn farmers across six municipalities were analyzed. The design analyzes their awareness of aflatoxin toxicity, adoption of mitigation protocols and access to media platforms. Findings show high awareness and adoption of aflatoxin mitigation protocols, but a significant part of the participants remains unaware, thus indicating growth points for improvement. High awareness of the mitigation protocols suggest that communication strategies have been effective and observational learning is critical in the awareness process. High adoption rates among early and mainstream adopters of the mitigation protocols convey practical impact of the awareness and educational programs of the department. Media platform access shows weak impact, highlighting the need for more interactive educational strategies. Strong correlations between awareness and adoption rates validate HBM and SCT principles, emphasizing perceived severity, benefits, and self-efficacy. Insights into effective communication strategies underline the importance of targeted, community-based interventions that promote adoption of aflatoxin mitigation protocols. These findings contribute to food safety and wider adoption of good agricultural practices in corn cultivation, providing a framework for future studies and interventions to enhance aflatoxin management in Northern Mindanao.

The global desire for ethical, sustainable, and nutritional food choices has intensified interest in plant-based meat alternatives. Researchers and food manufacturers have prioritized the development of superior alternatives to meat and dairy products due to the increasing popularity of vegetarian and vegan diets among consumers. Chickpeas, a leguminous source abundant in protein and fiber, and mushrooms are rich in umami chemicals and can potentially be essential ingredients in plant-based meat products. Plant-based foods’ nutritional profile and sensory attributes can be improved through fermentation, a conventional method frequently employed in food production. This process can increase the allure of these foods to consumers. Therefore, this research aims to create a new product from plant sources that substitutes for meat products. The chickpea was fermented by Aspergillus oryzae (AUMC B2) for different fermentation periods (7, 10, and 14 days) to determine the optimum fermentation time to enhance the umami taste (meat flavor). Chickpeas and mushrooms were the primary raw materials for plant-based burgers. Fermented chickpeas were used to prepare vegan burgers at different fermentation times (7 days: FC7, 10 days: FC10, and 14 days: FC14). The sensory attributes of vegan burgers were compared to those of the nonfermented control sample. The results showed that the samples of FC10 meatless burgers recorded the highest score of taste and odor compared to the control. Based on these results, a chemical analysis was conducted for the meatless product FC10 and its control. The findings showed that the fermentation process increased the protein content and decreased the content of fats and carbohydrates in the fermented meatless burger.

An increase in the nutritional value and improvement of technological parameters of semi-finished products and final fish products correspond to the modern trends of healthy nutrition and ensure the rational use of raw materials. The labile structure of components of fish raw materials and especially their lipid constituents facilitates negative changes linked to oxidative processes during processing and storage. Dietary fiber with proven antioxidant activity can inhibit peroxidation of lipids in biological systems and food raw materials exerting at the same time the stabilizing effect on rheological properties of products. The aim of the work was to study an effect of products of processing of brown alga Fucus evanescens (namely gels with sulfated fucoidan and the extract of water-soluble polyphenols) on the oxidative stability of lipids and structure formation in fish muscle tissue by the example of humpback salmon minced meat. Processing of fucoidan gels with ultrasound allowed obtaining a product with the high antioxidant activity (AOA) and increased viscosity. The AOA of gels and extracts was 45 and 91% per 1 mg of dry matter, respectively. Introduction of gels into the composition of minced meat mixtures from muscle tissue of humpback salmon ensured a decrease in their viscoelastic characteristics (strength, adhesiveness and elasticity), which exerted a positive effect on the consistency of semi-finished products and final products. Addition of dry extracts of polyphenols into humpback salmon minced meat led to the loss of its shaping ability linked to a decrease in the water holding capacity of proteins. Cooking losses in minced meat with addition of gel were two times lower than those in the control samples and remained stable during frozen storage. The study of the dynamics of accumulation of primary and secondary products of lipid oxidation, Schiff bases and malondialdehyde during frozen storage showed that the initial oxidative changes in the humpback salmon minced meat affected phospholipids, and then they were spread to triglycerides. After five months of frozen storage, accumulation of malondialdehyde up to the values of 1.27 and 1.60 mg/kg minced meat was observed in the control samples and the samples with the addition of the extract. When adding fucoidan gels, the content of malondialdehyde was 0.16 mg/kg minced meat by the end of the indicated storage period. The results obtained make it possible to recommend fucoidan gels with increased AOA to stabilize the structure of fish muscle tissue and antioxidant protection of its components.

The current study looked at the biochemical variations that occurred in rats after they were given menthol flavoured candies and soft drinks. Seventy male Wistar albino rats in total were acquired, split up into ten treatments of seven rats each, and treated with the following regimen for forty-two days. Group 1 is the control. Groups 2, 3, and 4 received 8, 5, and 2.5 ml of La Casera/kg body weight. Groups 5, 6, and 7 received 0.34, 0.22, and 0.11 g of Tom-Tom/kg body weight. The dosages for groups 8, 9, and 10 were 8, 5, and 2.5 ml of La Casera/kg body weight, as well as 0.34, 0.22, and 0.11 g of Tom-Tom/kg body weight correspondingly. The results showed that the groups given Tom-Tom and La Casera had lower levels of total protein (TP) and albumin (Alb), and significantly (p < 0.05) higher serum levels of alanine transaminase (ALT), aspartate transaminase (AST), alkaline phosphatase (ALP), total cholesterol (T-Chol), triacylglycerol (TAG), and low-density lipoprotein cholesterol (LDL–C). Furthermore, there was a substantial (p < 0.05) increase in the serum levels of TP, Alb, and ALT between groups 7 and 5. Prolonged use of Tom-Tom mixed with La Casera should be avoided due to the detrimental alterations in biochemical parameters and subsequent health repercussions.

Anemia is a global public health problem, the main cause of which is iron deficiency in the body. The difficulty of enriching the diet with iron is explained by the oxidative nature of iron, which leads to undesirable sensory changes and a decrease in the quality and shelf life of food. The work is devoted to the selection of bioavailable forms of iron, which, when added to food in an appropriate amount, are not rejected by the body. The aim of the work was to study in experiments on laboratory rats the chronic toxicity and effectiveness of the developed dietary supplement “PoliFerVit” in comparison with commercial preparations of iron oxides E172 (Fe₂O₃ + FeO) and iron sulfate (FeSO₄ × 7H₂O). The objects of the study were iron (II) sulfate heptahydrate (FeSO₄ × 7H₂O), a mixture of iron oxides E172 (Fe₂O₃ + FeO), dietary supplement “PoliFerVit” for use as a source of iron (FeO, Fe₂O3, Fe₃O₄), vitamin C, and dihydroquercetin. In the process of work, a biologically active food additive (dietary supplement) “PoliFerVit” was developed, the iron content in the additive is 136% of the daily requirement. A comparison of the biological activity and chronic toxicity of the dietary supplement “PoliFerVit” and commercial iron preparations showed that all studied objects, when administered daily to laboratory animals for 32 days, did not affect the body weight of animals and their physiological state, and also did not cause changes in the main indicators of the general blood test, in particular, in the leukocyte formula. The revealed dynamics towards an increase in serum iron content when using a mixture of iron oxides (up to 17%) and dietary supplement “PoliFerVit” (up to 22%) indicates similar bioavailability, and the bioavailability of dietary supplement “PoliFerVit” is higher, which is probably due to the nanoscale size of iron particles and the combined composition of the additive. An important advantage of the dietary supplement “PoliFerVit” is a less pronounced negative effect on the antioxidant system, which was expressed in an increase in the superoxide dismutase index to 44%.

The scientific community shows an increasing interest to plant antioxidants as a means of alimentary restoration of functional reserves of the body after physical and emotional stresses. The aim of the work was to assess the adaptogenic activity of herbal tea developed on the basis of by-products of pine growing on the territory of Buryatia. The object of the research was a plant composition (herbal tea) consisted of tea leaves, sea-buckthorn press cake, pine microstrobiles and needles. Adaptogenic properties of herbal tea were studied on the model of immunosuppression caused by the cytostatic drug azathioprine administered to experimental animals every day orally. Behavioral reactions of animals were assessed in the open field test; the general physical endurance in the forced swim test with weight load. Histomorphological analysis of the organs was carried out using the standard methods. In the state of immunosuppression caused by azathioprine, the exploratory activity and physical endurance of animals decreased, anxiety increased, the relative weight of immune organs (thymus and spleen) decreased and the relative weight of the organ that detoxifies xenobiotics, liver, increased. Morphometric studies showed that after administration of azathioprine significant morphofunctional changes were observed in the thymus and spleen of mice, which suggested a decreased functional activity of the organs. A decrease in the number and size of thymic Hassal’s bodies and a reduction of nucleated cells were observed in the thymus, while a significant two-fold decrease in the average area of follicles and a decrease in thickness of germinal centers were noticed in the spleen compared to those in the intact group. Introduction of herbal tea upon administration of azathioprine make it possible to alleviate its negative effect; with that, some indicators of the structures of the thymus and spleen corresponded to the values of the intact group. The summary content of antioxidants in herbal tea was 430.48 mg / 100 ml. Restoration of the non-specific reactivity of the body of the experimental animals subjected to immunosuppression apparently is linked with the antioxidant activity of the biologically active substances in the composition of herbal tea.

The objective of the study was to obtain protein ingredients from mussel shell valves and to examine their potential application in the production of dry sauce with regard to the impact on organoleptic and physicochemical parameters, and rheological properties. The organic component of the shells, designated as conchix, is primarily composed of proteinaceous substances with low solubility in water (14.86% at pH 7), as well as in diluted solutions of acids (13.56% at pH 3 and 13.06% at pH 5) and alkalis (16.51% at pH 9 and 28.48% at pH 11). The enzymatic treatment of conchix with pancreatin resulted in the production of a hydrolysate with a high content of readily available protein substances (53.19%) and a degree of hydrolysis of 17.54%. Four product samples with varying proportions of hydrolysate added (1–3% of hydrolysate, 2–6%, 3–9%, and 4–12%) and a control sample were prepared to investigate the impact of hydrolysate dosage on sauce characteristics. Dry sauces with hydrolysate supplementation had higher protein concentrations (17.97%, 18.21%, 18.71%, and 19.01% in samples 1, 2, 3, and 4, respectively) than the control sample (17.60%). An organoleptic evaluation was conducted to ascertain the impact of the hydrolysate on the appearance, color, taste and aftertaste, odor and consistency of the prepared sauces. Sample 4 scored lowest, while sample 1 scored highest. The recommended dosage of hydrolysate in the sauce formulation is between 3 and 9%. The hydrolysate had no significant impact on the rheological characteristics of sauces. The obtained results indicate the possibility of processing shellfish shells into a valuable protein ingredient applicable in the technology of dry sauces.

The paper presents a review of scientific publications devoted to investigation of an action of enzyme preparations and their compositions on various grain substrates, production of enzymatic hydrolysates and structurally modified secondary products of grain processing. Depending on the set goals, the main of which is the industrial use of products of enzymatic modification, a method is proposed for separation of hydrolysates into two groups: (1) with isolation and purification of protein from ballast compounds with the following hydrolysis and (2) without preliminary isolation of protein. The present review is based on the results of studies by national and foreign scientists with the use of search systems and databases: eLibrary, CyberLeninka, Google Scholar, ScienceDirect, Springer open, PubMed. Analysis of the subject field shows a very wide range of publications related to characteristics of enzymatic hydrolysates produced using biopolimers of animal and plant raw materials as a substrate. Over the last ten years, the number of studies on enzymatic modification of various types of grain and leguminous crops, and composite grain mixtures has increased significantly; the possibilities of their use as enriching, functional-technological and functional components of feedstuff and food products have been studied. The revival of the microbiological branch, including production of domestic enzyme preparations, is based on experimental studies on the search for new producer strains and improvement of methods for isolation, purification and stabilization of enzymes. All studies by national and foreign authors support the topicality and good prospects of increasing a range of the use of enzymatic hydrolysates obtained from the grain raw material and secondary products of its processing in various areas of the feedstuff production, food industry and pharmacology.