In the context of climate change, it is of utmost importance to study the transformation of carbohydrate-acid and phenolic complexes of grapes as they reach technical and phenolic ripeness, the discrepancy between which is increasing against the background of climate change. Studies in this direction are relevant, and in future they will open the way to predict the response of a grape plant to abiotic environmental factors, the formation of quality indicators of raw materials and finished products. The studies conducted allowed revealing the effect of various factors on the formation of phenolic complex of red grapes. It was shown that the total anthocyanin potential in the studied grape samples varied from 735 to 1976 mg/dm³ and was characterized as average → excellent. The dependence of the percentage of extracted anthocyanins on the mass concentration of sugars in grapes, expressed by a cuspidal function, was established. The maximum degree of anthocyanin extractability was observed at grape sugar content of 19–23 g/100 cm³, and amounted to 53–65%. The positive effect of the cold night index on the total anthocyanin potential of grapes was confirmed (r = –0.58). At the same time, a direct dependence (r = 0.75) was observed between the degree of anthocyanin extraction from grapes and the cold night index. The authors established a decrease in the content of phenolic substances in must after pressing whole berries as the value of the glucoacidimetric indicator increased (r = –0.70), as well as a decrease in the mass concentration of phenolic substances after 4 hours of infusion (r = –0.59). From 82.7 to 96.3% of all phenolic substances in grapes were represented by flavan3-ols and anthocyanins. The predominant anthocyanins in grapes were malvidin3-Oglucoside and malvidin3-Ocoumaroylglucoside. The mass concentration of malvidin3-Oglucoside ranged from 580 to 1224 mg/kg or 47.4–81.3% of all grape anthocyanins. The proportion of malvidin3-Ocoumaroylglucoside amounted to 9.3–23.8% of anthocyanin complex components.

The inevitable consequence of population growth is the development of agriculture and food production, which in turn has an impact on the volumes of secondary raw materials production. The processing of these materials can present significant challenges. One of the most effective solutions to this problem is the use of microbiological synthesis to create products with high added value. A notable example is xanthan gum, a biopolymer that has been utilized in a multitude of industries, including food, oil, pharmaceutical, and medicine. The value of xanthan gum is contingent upon its distinctive physicochemical properties, particularly its capacity to enhance the viscosity of solutions. The process of obtaining xanthan gum is conducted through the fermentation of liquid high-carbon media. The primary producer is the bacterium Xanthomonas campestris, a phytopathogen of cruciferous plants, which converts carbohydrates into a biopolymer of commercial value. This literature review examines several topics related to xanthan gum and its synthesis by X. campestris, with particular attention paid to the success of obtaining the target product using food production waste and secondary agricultural raw materials.

The emergence of new technologies for food production and current trends in the use of alternative sources of raw materials require improved approaches to the analysis of the chemical composition of food products. In the course of planning work to carry out analytical research, a number of challenges arise: identification of the research objects themselves; selection of research methods and tools; ensuring the representativeness and validity of the results obtained. When choosing and justifying research methods, it is necessary to rely on a large number of factors, which include both confirmation of the actual composition of food products, including the determination of unintentionally present substances, and the reliability of the data obtained, taking into account the selected instrumental methods. The purpose of this work is to generalize and systematize the essence and characteristics of the main methods of food analysis and evaluate existing approaches to the justification and application of instrumental methods of analysis in relation to new types of food products. This paper reviews the literature on instrumental research methods used to obtain values in the most representative international databases on the composition of food products (FAO/INFOODS Food Composition Databases, USDA NDL, Fineli, Frida), as well as databases of the chemical composition of food products in Russia, Japan and Australia. To search for descriptions and features of the use of analytical equipment and analytical methods, electronic library systems Web of Science, Scopus, Elibrary, ResearchGate, Google Scholar, Microsoft Academic, Science Direct were used. This review highlights the role of various research methods: photometric and electrophoretic, titrimetric, extraction, chromatographic, spectroscopic, immunoenzymatic, as well as those based on the polymerase chain reaction and the use of nuclear magnetic resonance, lateral flow and electropheresis.

Oilseed flax (Linum usitatissimum L.) is a valuable crop characterized by a high content of fats, dietary fiber, protein and various biologically active substances, in particular cyclopeptides. Cyclic peptides are a group of cyclic hydrophobic peptides consisting of eight to ten amino acids with a molecular weight in the range of 950–2300 Da. Flax oil and seeds contain from 0.1 to 0.3% cyclopeptides, which can exhibit antioxidant, anti-inflammatory, immunosuppressive, antihypertensive and antitumor activity. The aim of this review was to systematize and summarize the available literature data on methods of extraction, separation and identification of cyclopeptides from flaxseed oil. It was found that the main methods for obtaining cyclopeptides are solid-liquid, liquid-liquid or solid-phase extraction. Commonly used solvents include methanol, hexane, ethyl acetate, dichloromethane, acetonitrile and deionized water. Preparative flash chromatography on silica gel or polymer adsorbents is used to purify and concentrate cyclopeptides, and high-performance liquid chromatography (HPLC) is used to obtain individual standards. The most commonly used stationary phases are non-polar modified sorbents — octadecyl (C18) and phenylhexyl functional groups. Identification is carried out using instrumental methods of analysis: IR spectroscopy, NMR, HPLC with a diode array detector (HPLC-PDA/DAD), high-resolution tandem mass spectrometry with electrospray ionization (ESI-HR-MS/MS). For the qualitative and quantitative determination of cyclopeptides, the HPLC with a diode array detector at a wavelength of 214 nm is sufficient. In turn, mass spectral methods, including tandem mass spectrometry, make it possible to confirm the qualitative composition and establish the amino acid sequence of cyclic peptides.

One of the frontiers of science is the development of a digital twin for a food product to predict composition and properties of a future product. Today, however, computer simulation (modeling) is used for predicting the composition of a food product. The aim of our research is to compare the levels of the nutritional value parameters from a digital model and a real food product and to assess adequacy of the obtained data. The objects of the research were the emulsified meat-and-plant product based on the traditional meal “Mukhamar” and a digital model (computer simulator) of the recipe of the emulsified meat-andplant product. By the example of the development of the emulsified meat-and-plant product based on the traditional meal “Mukhamar”, stages of the development of a digital twin of a food product are shown. It was demonstrated that it is incorrect to use a digital model without supporting it with data (numerical values) obtained from apparatus, sensors. The calculated parameters were compared with the data obtained empirically (as a result of the laboratory experiment) in three blocks: physicochemical indicators, vitamins and minerals. Simulation and calculation of the absolute and relative errors were performed in the program environment R Studio. Differences between the calculated and empirical data can be explained, firstly, by the average values of parameters in food product databases. As for now, databases contain averaged data, which do not take into account individual characteristics of animal and plant raw materials. Secondly, it is necessary to take into consideration the coefficient of losses (or coefficient of preservation) of food nutrients during thermal treatment of food. It has been established that only the development of the precise digital twin with regard to all parameters will help to trace quality parameters at each stage of the production, which will allow reacting timely to deviations and improving quality of the final product.

For the development of competitive alcoholic beverages with interesting sensory characteristics, it is promising to introduce fruit and berry raw materials into the grain wort, which allows distillates to be given an original taste and aroma. However, in the process of processing fruit and berry raw materials, difficulties arise due to its high acidity and high content of fiber and pectin substances, which require additional research to develop efficient technologies. The purpose of this work was to study the conditions for the preparation of grain-fruit wort using biotechnological methods for the conversion of polymers of wheat and blackcurrant raw materials. The objects of the study were berries and blackcurrant cake; wheat grain; enzyme preparations — sources of amylases, hemicellulases, proteases and pectinases; wort samples. The possibility of complex processing of black currant berries to obtain fermented juice as an additional product, and cake for use in grain–fruit wort has been substantiated. It was shown that as a result of the biocatalytic destruction of the protein-pectin complex of berry raw materials, the main part of fiber passed into the cake. The concentration of amine nitrogen was 315 mg%, soluble carbohydrates — 6.8%, phenolic substances — 94.75 mg%, pH — 3.0. It was found that with the combined hydrodynamic and enzymatic processing of grain and fruit raw materials, the introduction of blackcurrant cake into the composition of raw ingredients had a negative effect on the rheological properties of the wort, the viscosity of which increased almost three times. Rational conditions for the preparation of wort from mixed wheat raw materials and blackcurrant cake when used together have been selected: the hydromodule of the wort is 1:3; the dosage of hemicellulase enzymes is 0.3 units /g (может быть units KS/g) of raw materials; the content of the raw components of the cake is not more than 30%. The advantage of separate preparation of the raw components (wheat batch and fermented cake) of wort followed by combination at the stage of saccharification and proteolysis was revealed. With this method, the viscosity of the wort was significantly reduced. The concentration of total and soluble carbohydrates increased. Analysis of the carbohydrate profile showed that in wheat wort glucose was prevalent (8.1%). In grain-fruit wort, glucose and fructose were present in almost equal proportions. A block diagram has been developed for the separate preparation of raw materials (grain and blackcurrant cake) in the technology of grain-fruit distillates.

The review presents the most common proteomics methods based on separation and identification of proteins, with examples of their use for studying the protein system of milk and dairy products. The essence of electrophoretic and chromatographic methods for separating proteins and peptides and their identification using Western blotting and mass spectrometry is described. The main types of electrophoresis methods (native, two-dimensional, in polyacrylamide gel with urea, immunoelectrophoresis, capillary) and chromatography methods (gas, liquid, ion exchange, gel filtration, affinity) are given. It is noted that the main direction of research using these methods, which has both scientific and applied significance, is the detection of falsifications in the composition of milk and dairy products. Such falsifications are associated with the deliberate addition of dry milk and cheese whey, as well as with the replacement of raw milk by milk from other animals, which is unacceptable in the production of cheeses with a protected designation of origin (PDO) or a protected geographical indication (PGI). Another area is research into the proteolytic processes that occur during the maturation of cheeses, on the basis of which their degree of maturity and species can be determined depending on the manufacturing technology. Given the wide range of cheeses from different countries, such research is clearly insufficient.

The prospects of using some chelated forms of zinc to develop new enriched food products are substantiated in the work. The authors give a brief description of the synthesis of chelated double forms: Zn diglycinate, Zn pantothenate-glycinate, Zn thiaminate-glycinate, Zn citrate, Zn cysteinate-glycinate. Synthesis of chelates included the stages of treatment of Zn compounds with amino acids and vitamins with partial heating, as well as ultrasound treatment at a frequency of 25 kHz to create micro-nanoparticles and to accelerate formation of chelates. Authenticity of obtained compounds was determined using IR spectroscopy by comparison with reference databases. The ability of chelates not to form insoluble compounds when adding to food systems was examined on several food groups: bakery products, multi-fruit juice-containing beverages, fermented food products (kefir and whey-containing beverages), products of meat processing and sugary confectionary products. Preservation of the soluble forms of Zn was determined by the method of direct extractive titration with the use of metallochromic indicator dithizone with the following photocolorimetry in the visible spectrum (530–550 nm) in the medium of carbon tetrachloride or hexane. The ability to be extracted from a food system for chelated compounds of Zn increased in the following order: whey-based beverages < bread and products containing phytic acids < juice-containing beverage < yogurt, including yogurt with fruit filling < marmalade based on agar-agar and other sugary confectionery products with the similar consistency < products from meat raw materials. The data obtained indicate significant prospects of developing food products enriched with chelated compounds of Zn to satisfy the needs of some groups of the population in this microelement.

Iodine has an undeniable effect on the vital systems of the human body, and its deficiency or excess can have harmful consequences. Measures for the mass prevention of iodine deficiency diseases mainly include the fortification of publicly available food products with iodine-containing food ingredients. The results of the study showed that the amount of iodine in ingredients such as iodized salt and dried kelp can decrease during storage, even if storage conditions and expiration dates are met. Quantitative analysis of iodine and iodotyrosines in dietary supplements containing the organic form of iodine showed good stability of the compounds throughout the shelf life. Quantitative analysis of molecular iodine in the objects was carried out using the voltammetric method, based on the results of which “box-and-whisker” diagrams were compiled, displaying the measurement error, with a tendency for iodine in the research objects to decrease during storage. Quantitative analysis of the organic form of iodine (iodotyrosines) was carried out by high-performance liquid chromatography with mass spectrophotometric detection. Based on the results obtained, histograms were compiled, reflecting changes in the ratio of monoiodotyrosines and diiodotyrosines and a decrease in the concentration of iodotyrosines depending on the shelf life.

The quality of nutrition in correctional facilities plays a crucial role in the health of incarcerated individuals. This review investigates dietary patterns within these institutions, examining their nutritional adequacy and compliance with established guidelines. The review aims to assess the nutritional content of meals provided in correctional settings and their impact on inmate health. A systematic literature review was conducted, analyzing studies that evaluate meal composition, adherence to nutritional standards, and associated health outcomes for inmates. Data was synthesized from diverse correctional facilities to highlight common trends and disparities. Findings reveal pervasive nutritional deficiencies across correctional facilities. Many meals lack adequate fresh fruits, vegetables, and whole grains, relying heavily on processed foods high in sodium and sugar. Such imbalances can lead to significant health issues, including obesity, hypertension, and metabolic disorders among the incarcerated population. The review also highlights disparities based on facility types, geographic locations, and budgetary constraints, which influence the nutritional quality of meals. Addressing the nutritional deficiencies in correctional facilities is imperative for improving inmate health and facilitating rehabilitation. Implementing comprehensive meal planning, increasing access to fresh produce, and ensuring adherence to nutritional standards can enhance the dietary landscape in these settings. Future research should focus on effective interventions and policies aimed at improving nutritional offerings to support the health and well-being of incarcerated individuals.

The article presents the results of studies of the effect of spore-forming bacteria on the quality and storability of butter depending on the method of its production  — cream churning (CC) or high-fat cream transformation (HFCT). A simulation approach was used in conducting the research, including the following stages: reduction of microbial contamination of raw cream and its contamination with a test culture of spore-forming microorganisms; production of butter according to existing technological schemes; control over the development of the test culture at the stages of production and storage of butter. The objects of the study were: cream before and after pasteurization; pasteurized cream contaminated with a test culture of Bacillus subtilis; butter made by CC and HFCT from contaminated cream. Storage of butter samples was carried out at temperatures of 3±2 °C, 10±1 °C and 25±1 °C. The quality and storability of butter were assessed taking into account significant rejection criteria reflecting the requirements of standardization documents. For this purpose, microbiological and physicochemical indicators were determined using standardized methods, including the content of vegetative cells and spore forms of the Bacillus subtilis test culture, milk plasma acidity, and indicators of oxidative spoilage of the fat phase. Organoleptic indicators were assessed by taste, smell, consistency, and appearance. As a result of the studies, it was established that during the production and storage of butter, the greatest microbiological risks associated with spore-forming bacteria of the genus Bacillus and leading to a decrease in its quality and storability were observed during production by the churning method, which is due to the technological features of production (duration of processes, temperature conditions). When producing butter using the HFCT method, the risks associated with spore-forming aerobic microorganisms were less significant. This ensures long-term preservation of the initial safety and quality indicators of butter at a regulated temperature of 3±2 °C, as well as higher storability at elevated storage temperatures in comparison with butter produced using the churning method.

Beverages are among the most popular types of products that attract attention of researchers for enrichment with functional ingredients. The introduction of probiotics into the food matrix can increase the usefulness of food products, including beverages. However, probiotics are extremely sensitive to extreme environmental conditions, which significantly limits their ability to survive in food. The aim of the research is to establish an effect of encapsulation on the preservation of bifidobacteria in an enriched juice-containing beverage. Capsules from sodium alginate were used to protect probiotic microorganisms (bifidobacteria of six strains in the symbiotic starter) from unfavorable conditions of the environment of the food system and the gastrointestinal tract. The capsules were obtained by the drip method. The stability of the capsules was determined under different conditions. Their solubility in water and at pH values typical for the stomach (1.1–1.6), small intestine (7.8–8.2), and large intestine (8.0–8.5) were studied. The tests were carried out upon keeping in buffer solutions for 15 and 30 min. In addition, the stability of the capsules in apple juice with a pH of 3.82 when stored at 4±1°C for 7, 14, 21, and 28 days was assessed. Capsule losses during heat treatment were analyzed. The amount of bifidobacteria extracted from the capsules after mechanical destruction with their subsequent inoculation on the GMK1 medium was also monitored during juice storage. The results of the studies showed that the greatest destructive effect was observed in an acidic environment typical for the stomach, where losses amounted to 47.4% after 30 min. Capsule losses at pH values typical for different parts of the intestine ranged from 25.3 to 30.9%. The selected food system, apple juice, turned out to be a less aggressive environment for the capsules, in which the destruction of capsules was 8.7% after 28 days of storage. Capsule losses under the selected juice pasteurization modes ranged from 60.17% during processing for 10 minutes at 85°C to 67.42% during juice processing for 30 minutes at 98°C. The differences were statistically significant (p≤0.05). Thus, using the obtained data, it is possible to predict the total loss of capsules and probiotic microorganisms during the digestion and storage of the product and inoculate the required amount to impart probiotic properties to the product. The research has development prospects taking into account the possibility of varying the taste and aroma properties of both the food system and the capsules.

The present study is aimed to explore the influence of laser irradiation and coating with chitosan and pomegranate peel extract on the physico-chemical properties, weight loss, firmness, functional, microbiological, color, and sensory characteristics of strawberry for fifteen days of cold storage. Four treatments of strawberry were conducted with laser irradiation for 6 min. The second, third, and fourth groups were coated with chitosan, pomegranate peel extract (PPE), and mixture of chitosan and PPE at ratio 1:1. Compared to untreated strawberries, the exposure to laser radiation decreased the weight loss of strawberries by 43.44%. Also, the laser irradiation reduced the negative effect of storage on the total phenolic content, anthocyanin, ascorbic acid, and antioxidant ability of strawberry. The exposure of strawberry to laser irradiation reduced the counts of fungi and psychrotrophic bacteria and provided the positive effect on the color and sensory attributes. The coating with PPE and chitosan enhanced the positive effect of laser irradiation on the functional and quality properties of strawberry during its cold storage. It can be concluded that laser irradiation and coating with PPE may be applied as novel techniques for the preservation of strawberry properties during its storage period.

Flat bread is considered a staple food worldwide and especially balady bread in Egypt and the Middle East region. The most common flat bread types produced all over the world, contents, used leavening agents, properties, and countries were reviewed. Also, balady bread ingredients, formula, preparation, dough rheology, baking conditions, as well as physical characteristics, color attributes, sensory evaluation, and freshness or staling retardation of loaves were presented. Flat bread (balady bread) is processed from attened dough of wheat our, sodium chloride, water, and yeast and is often served freshly baked and produced in both bakeries and homes. The main features of a balady bread oven, such as composition, construction, dimensions, fuels, emissions, and its effect on the environment and energy consumption, were also mentioned. The common specifications and general design of a balady bread industry oven in Egypt on a commercial scale were presented as follows: Oven length could be more or less than 600 cm depending on available space in the baking building. Also, oven width could be more or less than 90 cm, depending on the needed productivity of bread per hour. To “keep the environment, minimize heat losses, maximize quantity and quality of production, and assure economic visibility,” the determination of oven dimensions, selecting construction materials and transmission systems must be done by oven designers using the oven general model.

This investigation aimed to utilize wheat germ to improve the nutritional value and sensory properties of date pastes. Wheat germ was added to the soft date paste at different concentrations (5, 10%, and 15%). Chemical composition, bioactive compounds, browning index, fatty acids, microbiological quality, and peroxide values were estimated. Substitution with wheat germ significantly increased the ash, protein, and fat contents of the treatments, and decreased total sugars and total carbohydrates. In addition, the incorporation of wheat germ into the date paste led to a decrease in water activity. The color index of fortified date paste was improved and unsaturated fatty acids, such as oleic acid, linoleic acid, and linolenic acid, increased. A reduction in the total bacterial, yeast, and mold counts was observed. The highest score of the index of acceptance was recorded for 15%, followed by 10% and 5%, and the lowest score was for the control sample.

Indonesia produced 56.54 million tons of paddy (Oryza sativa) dried grain in 2018, with rising demand leading to increased production of by-products such as rice bran. Rice bran, a nutrient-rich by-product, contains high levels of dietary fiber and bioactive compounds with notable anti-cholesterol and anti-diabetic properties. Numerous in vitro and in vivo studies highlight the antioxidant capabilities of rice bran, mainly due to tocopherol, γ-oryzanol, and β-carotene, which function as primary and secondary antioxidants. Effective extraction and fractionation techniques can isolate these antioxidants from rice bran. Cultivation practices significantly impact the nutritional composition of rice bran. The nitrate reductase enzyme (NRA) test can assess growth conditions, which may reflect metabolic activity in paddy plants. Enhanced dietary fiber components (hemicellulose, cellulose, and lignin) and niacin levels make rice bran a promising alternative nutrient source in Indonesia, where unhealthy lifestyles are prevalent. With Indonesia’s significant rice production and bran demand, processed rice bran products hold substantial potential as functional foods for routine consumption, promoting a healthier diet and aiding in prevention of degenerative diseases.