The article discusses the neuroprotective effects of the peptidomimetic CC‑18 with the sequence CTKSICTKKTLRTCPPIC obtained by the method of molecular peptide transplantation. The aim of the study was to evaluate the effect of the peptidomimetic on the level of reactive oxygen species (ROS) in the mitochondria of human neuroblastoma cells (SH-SY5Y) under oxidative stress caused by rotenone. The peptidomimetic was synthesized by Fmoc solid-phase synthesis (SPPS) followed by purification using high performance liquid chromatography (HPLC). The effect of the peptidomimetic on viability of SH-SY5Y cells was evaluated in the concentration range from 5 to 150 micrograms/ml by the MTT test. The biological properties of the peptidomimetic were also predicted using the Cybase, APD, and ADMET databases. The results showed that the CC‑18 peptidomimetic has a neuroprotective effect, reducing the level of ROS in the mitochondria of SH-SY5Y cells. The mechanism of action of the peptidomimetic is associated with the activation of expression of genes responsible for antioxidant protection, such as SOD1, SOD3, NQO1, GSS and GAPDH. This helps to prevent the death of neurons. The data obtained confirms the potential of the CC‑18 peptidomimetic as an effective antioxidant agent for the prevention and treatment of neurodegenerative diseases associated with oxidative stress. A promising area of further research are studies proving the effectiveness of the CC‑18 peptidomimetic in clinical practice.

hard) produced in Iran, Saudi Arabia, and Turkey and marketed in Iraq. Samples were analyzed over storage periods of up to 60 days at 4°C. Hydroxymethylfurfural (HMF) was quantified using HPLC-DAD, while total viable counts, Staphylococcus aureus, Escherichia coli, and yeasts/molds were determined by plate count methods. Antioxidant activity and reducing power of watersoluble extracts were assessed using DPPH and ferric reducing assays, respectively. Results showed a wide range of HMF content, with higher values generally observed in semi-hard and hard cheeses. Microbial analysis revealed that soft cheeses had the highest total viable counts and yeast/mold counts, though all values were within permissible limits except for some E. coli occurrences. Antioxidant activity and reducing power were highest in hard cheeses, particularly those from Turkey. Storage time significantly influenced moisture content and peroxide values across all cheese types. This study highlights considerable variability in cheese quality across origins and types. Findings support the need for routine quality control and stricter storage guidelines to ensure consumer safety.

Phenolic compounds are important biologically active substances that are responsible for color, taste and aroma of plant raw materials. The paper presents the results of the study of the plant raw material, namely Sórbus aucupária (mountain ash), in terms of the content of phenolic compounds. For investigation, three samples were taken from dried and frozen fruits of mountain ash of the Nevezhinskaya variety each. Methods for the analysis of phenolic compounds in the mountain ash fruits were chosen based on the study of the normative documentation regulating methods for determining biologically active phenolic substances as well as the scientific-technical publications on this theme. Acetone and ethanol were chosen for extraction. Quantification was performed by the photoelectrocolorimetric and titrimetric methods. The comparison of the results obtained by different methods was carried out. It has been established that the highest quantity of phenolic compounds was extracted by ethanol (40%). Frozen mountain ash fruits were found to be the most suitable raw material. The data obtained can be used in the development of the methods for analysis of phenolic compounds in plant raw materials.

This article discusses the application of industrial cascade-selective membrane filtration techniques for the purification of enzymatic hydrolysates of whey proteins and the fractionation of bioactive peptides. The main focus is on a comprehensive assessment of the impact of this technological process on the amino acid composition, biological value, and in vitro digestion kinetics of the obtained peptide fractions in comparison with intact proteins. Native and heat-denatured whey protein concentrates were hydrolyzed using a two-enzyme system (Alcalase and Formea CTL) and fractionated by ultrafiltration, nanofiltration, and reverse osmosis. The key results showed that the developed cascade-selective ultra-nanodiafiltration process effectively removes highmolecular-weight protein compounds, minerals, and free amino acids. The hydrolysates retain a peptide fraction with a molecular weight of 0.4–5 kDa, which exhibits maximal antioxidant (1280 and 979 µM TE/g protein equivalent) and ACE-inhibitory (IC50 =0.10 and 0.19 mg/mL) activities. The purified hydrolysates were characterized by a balanced amino acid profile (EAA/NEAA ratio of 0.77–0.78), a high content of BCAA (19.07–19.20 g/100 g protein), and an increased coefficient of utility (0.71–0.72) compared to the initial whey protein concentrates. Digestibility assessment using the INFOGEST 2.0 model confirmed high bioavailability, as well as faster and more complete digestion of the fractionated hydrolysates compared to intact proteins. The obtained results open prospects for the industrial scaling of the technology for producing whey protein hydrolysates and their use as functional ingredients. Such ingredients can be applied in the development of functional and specialized food products, including protein formulas for sports nutrition, nutritional support for metabolic syndrome and age-related sarcopenia, as well as for the correction of chronic oxidative stress and the prevention of hypertension.

specialists when developing formulations of protein-containing foods (meat, confectionery, etc.). In this study, optimal/rational parameters of biosynthesis of new pea, sunflower and wheat concentrates, with tyrosinase and microbial transglutaminase enzymes, belonging, respectively, to the class of oxidoreductases and transferases, have been developed in order to modify the functional properties of commercial protein preparations. At the same time, patterns of the effect of enzyme concentration, reaction duration, and the hydromodule on the mass fraction of amino nitrogen and soluble protein in the medium as effective indicators for monitoring the course of the reaction in the medium have been established. Compared to the control sample, the new protein concentrate obtained from dry wheat gluten, synthesized with the sequential addition of both types of enzymes has a 44% higher water-binding capacity and almost 2 times higher fat-binding capacity. The pea and sunflower concentrates prepared with separate addition of enzymes have a 24–56% higher water-binding capacity, 2.3–2.4 times higher foaming capacity and 1.6–5.7 times higher foam stability. The sunflower concentrate has increased fat-binding and fat-emulsifying capacity compared to the original concentrate. The results of the effect of tyrosinase and microbial transglutaminase on the functional properties of protein concentrates, despite their different principle of action, were practically the same. Therefore, to modify the properties, it is advisable to use also the enzyme tyrosinase instead of transglutaminase for the production of food products, taking into account the identified parameters of transglutaminase action on pea, sunflower proteins and wheat gluten.

The results of storability studies, as well as antioxidant characteristics of composite wheat-cedar flour and bakery products produced on its basis, are presented. It has been established that the developed technology for producing composite wheatcedar flour provides an increase in fat content by 4.5 times and protein by 9.6% compared to a control sample of flour without nuts. Products made from composite flour acquire a characteristic cedar aroma, which positively influences their organoleptic assessment. A comparative analysis of the quality indicators of laboratory samples of wheat and composite wheat-cedar flour showed that the addition of pine nut kernels reduces the moisture content, whiteness, falling number, and gluten content, and changes its characteristics in the direction of relaxation and greater extensibility. The character of the change in the acid value of fat (AVF) of wheat and wheat-cedar flour during storage for 180 days at temperatures of 20±0.5, 30±0.5 and 40±0.5°C was revealed, which made it possible to predict the shelf life of composite wheat-cedar flour. It has been established that the use of pine nut kernels in the composition of composite wheat-pine nut flour does not increase the growth of the AVF indicator. The predicted shelf life of the composite wheat-cedar flour is at least 8 months. The antioxidant properties of composite wheat-cedar flour were established, revealing values of 0.32±0.03 and 5.22±0.14 μm TEAC/g DM for the lipophilic and hydrophilic fractions, respectively. For the samples of bakery products produced on its basis, the Prior criterion value was 0.26, which exceeds similar values for wheat products made from whole grain flour (0.10) and from grade 1 wheat bakery flour (0.07). Thus, composite wheatcedar flour can be recommended for industrial production and the manufacture of products with increased nutritional value.

Myricetin is a polyphenolic flavonol that is commonly present in tea, grapes, fruits, vegetables, and a number of medicinal plants. It is known to have a number of biological actions that are important for human health. Myricetin stands out for its multifunctional potential in the prevention and treatment of different infectious and degenerative disorders, especially as interest in natural bioactive chemicals grows. The primary mechanism entails robust antioxidant action by scavenging reactive oxygen species (ROS) and inducing the endogenous enzymes like catalase and superoxide dismutase. Furthermore, myricetin has anti-inflammatory properties via inhibiting the activation of the MAPK (mitogen-activated protein kinase) and NF-κB (nuclear factor kappa-light-chain-enhancer of activated B cells) pathways, which lowers the synthesis of proinflammatory cytokines. Numerous in vitro and in vivo investigations have demonstrated its capacity to suppress the growth of cancer cells, trigger apoptosis, and stop metastasis in the context of oncology. Myricetin decreases cholesterol, promotes endothelial function, and guards against atherosclerosis in the cardiovascular system. Its neuroprotective benefits are also encouraging, especially in terms of protecting dopamine in Parkinson’s disease and preventing β-amyloid buildup in Alzheimer’s disease. Furthermore, myricetin is important for preventing diabetes and obesity because it regulates blood glucose, improves insulin sensitivity, and modifies lipid metabolism. Antimicrobial and antiviral activities have also been documented, although they are still limited to experimental studies. Nevertheless, two significant obstacles to its conversion to practical applications are the lack of extensive clinical trials and the limited oral bioavailability. Future studies will concentrate on developing novel formulations, investigating safe and efficient dosages, and conducting thorough clinical trials. All things considered, myricetin shows significant promise as a  multipurpose natural therapeutic candidate that promotes human health.

Despite the increased research interest in the field of food loss and waste (FLW), understanding the true extent of food losses, both overall and by product type, remains a challenge at each stage from production to consumption. Emphasizing the importance of FLW reduction, current Russian and international studies focus mainly on identifying ways to prevent them, without paying due attention to assessing the total volume of lost products in the food supply chain. The dairy industry of the Russian Federation is a strategic sector that ensures food security, but the level of self-sufficiency in milk is still below the planned indicators of the Food Security Doctrine. This creates the potential for further increase in dairy resources, including by reducing losses. The data already available in literature on estimates of milk losses at different stages of the food supply chain cannot be aggregated due to the incomparability of the studied range of dairy products, different methodological approaches to assessment, differences in the methods of identifying sources of losses and low degree of reliability of the initial information. This paper presents the results of quantification of milk and dairy product losses at the stages from agricultural production up to retail, excluding the latter, based on the methodology developed by the authors. This approach made it possible to identify the real scale of milk losses in Russia: physical volume in the equivalent of raw materials, the economic cost of losses, as well as in relative values to the total volume of resources at each stage of the milk supply chain. Verification of the obtained results indicates their comparability with FAO estimates for the world and other scientific studies for individual countries. In addition, for the first time for Russia, this paper presents a quantitative assessment of the possible effects of preventing milk and dairy product losses from the point of view of improving food security, and demonstrates how reducing losses can contribute to solving various economic, social and environmental issues.

The study investigates the hydrodynamic processes occurring during the whipping of cream in a device with a working element shaped like a double Möbius strip. The relevance of the work stems from the need to improve the efficiency of butter production, particularly for small-scale farms, where traditional churning methods are often energy-intensive and insufficiently productive. The aim of the research is to analyze the flow characteristics generated by the working element and their impact on the cream-whipping process. The object of the study was a butter churn with a double Möbius strip working element, located at the «Agromechanics» Research Institute (Ganja, Azerbaijan). Methods included mathematical modeling to analyze centrifugal and vortex flows, as well as the determination of key parameters such as rotational speed (n=700→900 rpm) and strip width (b=0.03→0.05 m). Formulas for calculating centrifugal velocity, force, and turbulent flows were applied. The results showed that increasing the rotational speed to (n=900 rpm) and the strip width to (b=0.05 m) leads to maximum values of centrifugal velocity (v=12.5 m/s) and force (F=1408.5 N), significantly intensifying the churning process. The turbulent flows generated by the Möbius strip promote uniform mixing and the disruption of fat globule membranes. The theoretical investigations show that the highest hydrodynamic activity is formed in the peripheral zone of the working chamber, where according to the calculated data, the most favorable conditions are created for coalescence of fat globules and formation of butter grains. The results obtained make it possible to predict that realization of the indicated hydrodynamic regimes can facilitate reduction of the duration of the churning process and specific energy consumption. The experimental assessment of these effects requires additional studies and is the subject of the further work.

Gluten-free breads typically exhibit rapid firming and limited natural color diversity, which issues are usually addressed through multiple additives. This study evaluated the properties of adding fresh elderberry (Sambucus nigra) and spinach (Spinacia oleracea) purées (15–35%, flour basis) as multifunctional ingredients for sorghum (Sorghum oryzoidum) gluten-free bread. Nine bread recipes were analysed for their instrumental texture, crumb CIELAB color, sensory profile, and consumer acceptability at 6 h and 24 h post-baking. At 6 h, bread with added spinach puree at 35% achieved wheat-like softness, while bread with added elderberry pureeincreased crumb firmness. After 24 h, all breads firmed, but bread with added 35% of spinacj puree remained substantially softer than the sorghum reference sample. Elderberry purée shifted crumb color towards redviolet hues, spinach puree did it towards green-yellow hues, while the variants of bread with added spinach showed the lowest 24 h color change (ΔE*ab<3.5). Consumer scores were consistently high (≥7.0 on day 1), with 35% elderberry-enriched bread which retained the highest liking rating after 24 h. These findings demonstrate that fresh plant purées can expand natural colours diversity and attenuate early firming in gluten-free bread, supporting their application as clean-label alternatives to the conventional additives.

Given the growing interest in natural beetroot betalains, the production of natural pigments of this class is a pressing issue. Concentrates produced from beetroot juice are in demand in the food, pharmaceutical, and medical industries. The properties specified by industry consumers require a stable system during long-term storage, preserving betanin, which has antioxidant activity. The stabilizing properties of citric acid (0.5%) and a mixture of citric (0.25%) and ascorbic (0.25%) acids on the optical properties of Bordeaux‑237 beet juice were studied during concentration and subsequent storage at 4±0.5°C using chemical analysis, electron microscopy, and Fourier transform infrared spectroscopy. The influence of the nature of the stabilizing agents on the kinetics of changes in betanin content and the composition of protein-carbohydrate components during beet juice concentration was determined. It was found that the nature of the stabilizer exerts a stabilizing effect on betanin, even with minor changes in beetroot juice pH during concentration. The increase in betanin content relative to the sample without the stabilizer (0.20%) reached 0.39% in the juice sample with citric acid and 0.35% in the juice sample stabilized with citric and ascorbic acids. The addition of citric acid significantly altered the concentration kinetics. As the 540 nm band maximum shifted to 535 nm, the 490 nm band decreased in intensity, and the weaker 455 nm band became more prominent. Betanin degradation in beetroot juice concentrates was determined to depend on concentration time. The change in spectral characteristics with concentration time is characterized by a delay of up to 10 minutes, followed by a sharp increase. The best system performance is achieved with a 15‑minute concentration at a temperature of 60±0.2°C and a pressure of 72±10 mbar. The minimum betanin loss in concentrates stabilized with citric acid after four months of refrigerated storage at 4±0.5°C was 5%.

The paper presents the developed and validated method for quantification of six out of seven selected bisphenols in foods by gas chromatography with mass spectrometric detection after silylation derivatization. Sample preparation is based on extraction of analytes using QuEChERS with the following purification of extracts using SPE and concentration before chromatographic analysis. The procedure of sample preparation includes defatting using hexane and dispersive solid phase purification. Derivatization is carried out with the use of MSTFA under controlled temperature to obtain stable volatile derivatives suitable for GC–MS analysis. The quantitative characteristics of the method were obtained that included limits of detection (LOD) and limits of quantification (LOQ) for each of the studied bisphenols. For each analyte, a degree of extraction at three levels of introduction was calculated, being no less than 88%, which corroborates reproducibility and sufficient performance of the chosen scheme of sample preparation. Chromatographic conditions ensure separation of the studied bisphenols, except one critical pair, and stability of retained signals during serial analysis. For all compounds, characteristic mass spectra were obtained and ion transitions used for identification were determined. The presented method is suitable to a larger extent in research on studying factors that increase a degree of migration of bisphenols into foods. The paper presents all necessary stages for analysis of food products: detailed description of the process of sample preparation, protocol of derivatization, equipment for the GC–MS system. The process of sample preparation is designed for complex food matrices that require a high degree of purification for the following analysis.

Population growth and the projected shortage of animal protein by 2050 necessitate the development of effective methods for recycling organic waste, which amounts to 1.3 billion tons annually. Hermetia illucens (black soldier fly) larvae are recognized as a key element of the circular bioeconomy, capable of transforming low-value organic matter into high-quality biomass. The aim of this study is to analyze global research trends to identify strategies for overcoming the technological gap in industrial bioconversion. Based on the PRISMA protocol, a database of 283 Scopus publications (2010–2025) was formed and subjected to cluster and temporal analysis using the VOSviewer software environment. The study identified four thematic clusters structuring the knowledge field from fundamental descriptors to applied valorization models. It was established that the most dynamically developing segment is associated with the concept of deep processing of organic waste (including food waste) by black soldier fly larvae to obtain high-value-added products. Temporal trend analysis revealed a shift in focus from simple waste reduction toward studying the symbiotic interaction between larvae and the microbiome, as well as optimizing the processing of specific waste streams. The findings indicate that the primary barrier for the industry remains the instability of the biochemical composition of the products, which depends on both uncontrolled input substrates and the dominance of manual rearing. The integration of automated cultivation systems is proposed as a solution, enabling management of larval metabolic plasticity and ensuring a stable yield of bioactive substances during the processing of various organic substrates.

Fermentation is an ancient preservation method that can improve the nutritional profile of food. This method enhances the organoleptic characteristics and shelf life of food. The use of microorganisms has become a pillar of cultural identity and technological advancement in food, resulting in highly nutritious foods such as peyeum, brem, terasi, tauco, dadih, tape ketan, oncom, and acar. This review study aims to present a comprehensive and in-depth data of the variety of traditional fermented foods found across the Indonesian archipelago. This review will systematically explore the practice of food fermentation in Indonesia. It will cover the local raw materials used, production methods passed down from generation to generation, the role of microbes in improving nutritional quality, and the taxonomic identification of lactic acid bacteria and fungi involved in the fermentation process of these traditional foods. In addition, the nutritional content and potential health benefits will also be analyzed in this review. Through extensive literature review, this study seeks to summarize and synthesize the existing knowledge regarding the richness and uniqueness of Indonesian fermented foods. In the face of globalization that threatens culinary diversity, a deep understanding and efforts to preserve traditional fermentation practices have become increasingly urgent. Such actions are not only crucial to protect invaluable culinary heritage from potential degradation but also plays a vital role as a supporting instrument to meet nutritional needs of the community sustainably and potentially empowering local economic growth through the optimal utilization of abundant food resources in various regions.