Volume 50, Issue 2, 2020

Introduction. Rabbit meat is an excellent source of dietetic food. High-quality and safe meat production is a priority of the scientific and technological development of the Russian Federation. The research objective was to determine the optimal dose of Echinacea purpurea L. extract in the rabbit diet and study its effect on the physicochemical and morphological quality parameters of rabbit meat.
Study objects and methods. At 70 days of age, the experimental animals started to receive various doses of a phytobiotic feed additive based on the Echinacea purpurea extract. The experiment lasted 30 days.
Results and discussion. The daily dose of 1.0 g and 1.5 g per animal proved to stimulate the redox processes in the rabbit metabolism. The body weight of the test animals significantly increased compared with the control group. The test slaughter revealed a high level of meat productivity. The animals in experimental groups II and III showed the best slaughter indicators. Each animal received 1.5 g of the extract per day. The morphological composition of chilled carcass indicated that the additive had a positive effect on the mass indicators. According to the physical and chemical analysis, the contents of water, protein, and ash in the experimental group was the same as in the control group. The ratio of unsaturated and saturated fatty acids in the control group was 1.34:1, while in the experimental group III is was 1.39:1. This optimal proportion proved a high biological value of rabbit meat, which makes it a dietary product. The phytobiotic additive proved commercial as the test animals demonstrated an intensive weight gain compared with the control group. Experimental groups II and III showed the best slaughter indicators.
Conclusion. 1.5 g of the extract of Echinacea purpurea had a positive effect on the composition and physicochemical parameters of rabbit meat, as well as meat production.

Introduction. Soy pulp, or okara, is a soy milk by-product. It contains a complex of valuable macro- and micronutrients, including fat-soluble vitamins. Recently, there has been a growing interest in replacing synthetic antioxidants with a mix of natural tocopherols. Soy beans and their by-products contain vitamin E and therefore can be used in food production, cosmetic, etc.
Study objects and methods. The present research featured soy pulp. The content of tocopherols in the soy product was determined by high performance liquid chromatography using Sigma Aldrich standards and corresponding calibration dependencies. The research also involved spectrophotometry for determining tocopherols in standard solutions followed by chromatographic separation using fluorimetric detection.
Results and discussion. To determine tocopherols in the okara, the test samples were treated with hexane. The filtered solution was exposed to low temperatures, after which the phases formed by centrifugation were separated. The samples were tested for all forms of tocopherols with the exception of β- and γ-forms. The chromatographic separation of the peaks of these forms was difficult due to the fact that their structural formulas were similar and differed only in the arrangement of methyl groups, i.e. the ortho- and paraposition. As a result, it was decided to determine the sum of the β- and γ-forms, which did not affect the objectivity of the analysis, since, according to published data, the content of β-tocopherol in soy products stays within 5%.
Conclusion. The proposed method for sample preparation made it possible to improve the separation of the lipid fraction, which had a positive effect on the results of the analysis. The method also determined not only the quantitative, but also the qualitative content of tocopherols in the product. This reduced the risk of malfunctioning chromatographic equipment: the method proved more economical in terms of labor and reagent use. The obtained results corresponded to the existing scientific data on the content of tocopherols in soy products. The content of tocopherols in soy okara was 109 mg%.

Introduction. Functional foods help to improve the diet, maintain health, and prolong active longevity. Therefore, food science constantly develops new formulations of functional products. Caramel can hardly be called healthy food as it possesses low nutritional and high energy value. Moreover, caramel contains easily digested sugars but no physiologically functional ingredients, e.g. vitamins, minerals, etc. In order to increase the nutritional value of caramel, we fortified the traditional formulation with ascorbic acid and Valetek-3 vitamin premix.
Study objets and methods. The research featured laboratory and pilot samples of caramel. The quality indicators of the finished product were determined according to the industry standards.
Results and discussion. The research provided advanced formulations and technology for the development of the new functional caramel fortified with ascorbic acid and a vitamin complex. A set of experiments resulted in a nomenclature of regulated quality indicators and functional properties. The changes in the quality of the caramel during storage made it possible to define the shelf-life of the product.
Conclusion. The research defined the optimal formulation for the new kind of functional caramel and determined its quality indicators. The present article introduces a list of quality standards for caramel fortified with vitamin C (ascorbic acid) and Vitalek-3 vitamin premix, as well as the indicators of its functional properties. The research provided the new functional food with the regulatory and technical documentation necessary for its mass production.

Introduction. Semi-finished products require various additives that increase shelf life, improve sensory properties, or decrease raw material costs. Unfortunately, most additives improve neither nutrition nor biological value of the finished product. The present research featured precooked thin pancakes fortified with a chlorella concentrate. This microalgal supplement with scientific-based healthy properties is a unique project of Russian developers. The chlorella concentrate possesses a balanced amino acid composition, vitamins, major nutrient elements, and dietary minerals. Therefore, it can improve the nutrient and biological value of the pancakes.
Study objects and methods. The research featured laboratory and industrial samples of precooked pancakes. 3%, 6%, and 10% of the milk were replaced with chlorella concentrate. The quantitative ratio of the components was determined empirically to obtain pancakes of the optimal quality. The batter-making and baking technologies were traditional. The mixing of milk and chlorella concentrate caused no protein aggregation.
Results and discussion. The obtained batter was similar with the control sample in viscosity. The sensory properties did not deteriorate. As the proportion of the concentrate increased, the color of the batter changed from pale green to bright green. The sample with 10% of chlorella concentrate had a distinct algae smell. After the milk was replaced with the chlorella concentrate in the amount of 3%, 6%, and 10%, the amino acid composition demonstrated the following changes. The amount of lysine increased by 4.36%, 8.54%, and 14.72%, respectively. The amount of tryptophan increased by 5.46%, 10.75%, and 18.37, respectively. The amount of methionine + cystine increased by 4.04%, 7.94%, and 13.61%, respectively. The introduction of chlorella concentrate raised the content of certain minerals and vitamins, e.g. iron, vitamins of β-carotene, and vitamin C.
Conclusions. Chlorella concentrate improved the production technology of flour-based foods. Therefore, it helps to expand the range of this group of precooked products while improving their biological and nutrition value.

Introduction. Deep-sea fauna of the North Atlantic has a great potential for the development of food industry. Rabbitfish (Chimaera monstrosa) is a hydrobionts that makes up a significant proportion of bycatch in the traditional trawl and longline fishery. The research objective was to determine the technochemical composition and biochemical properties of organs and tissues of rabbitfish. Study objects and methods. The size-mass and total chemical composition was performed by standard methods. The amino acid composition of proteins was determined by chromatographic separation of amino acid derivatives obtained by reaction with orthophthalic aldehyde and β-mercaptoethanol. The method of one-dimensional thin-layer chromatography made it possible to determine the fractional composition of lipids. The fatty acid composition was determined using an S-180 gas-liquid chromatograph (Yanaco, Japan). The fat-soluble vitamins were determined by the saponification of samples with alkali, extraction, and separation of the unsaponifiable part. The fractional composition of proteins became clear after a planar polyacrylamide gel electrophoresis on (MultiPhor II, Sweden). Results and discussion. The research featured the size-mass and chemical composition of body parts, the fractional and amino acid composition of proteins, as well as the fractional and fatty acid composition of lipids, vitamins, heavy metals, and organochlorine compounds in the tissues and organs of the rabbitfish. The sensory properties of the samples proved quite high. Hot smoked rabbitfish meat can be recommended for snack foods. Waste (heads, entrails, skin, cartilage, fins) makes up more than 50% of total body weight and can be used in feed production or as a protein-containing raw material for hydrolysates in microbiology, medicine, and food industry. Conclusion. The research involved a complex biochemical study of the rabbitfish organs and tissues. The performed technochemical studies made it possible to give preliminary recommendations on the directions of its most rational integrated use.

Introduction. Diet therapy is one of the main approaches to the treatment of various diseases of the digestive system. A strict lifetime diet is the main method of treatment for gluten intolerance. However, young patients, who are particularly sensitive to dietary restrictions, often fail to follow the diet due to the limited menu of recommended foods and dishes. The diet for children with gluten intolerance should include a sufficient amount of gluten-free grain-based products. They provide children with carbohydrates, dietary fibers, vegetable proteins, fats, B vitamins, and minerals, e.g. potassium, magnesium, selenium, etc. In this regard, it is urgent to develop new types of specialized gluten-free products to expand the diet both in terms of nutritional value and taste diversity.
Study objects and methods. The research is part of a project on the development of dry gluten-free mixes based on buckwheat and amaranth with fruit, vegetable, and berry raw materials. The new formulations are intended for children older than three years of age with gluten intolerance. The research objective was to study the main nutrients in amaranth and buckwheat flours. The study involved the method of infrared spectroscopy using a SpectraStar 2500 analyzer. The data obtained made it possible to calculate the nutritional and energy value of products based on amaranth and buckwheat flours, as well as fruit, vegetable, and berry powders intended for children older than three years of age with gluten intolerance.
Results and discussion. Amaranth flour proved to be rich in protein (13.4%), lipids (5.1%), and ash (2.8%). Native buckwheat flour contained 7.5% of protein, 3.6% of lipids, and 1.4% of ash. The carbohydrate content appeared approximately the same in both samples (56–58%). The dry gluten-free mixes can serve as an important source of vegetable protein (up to 9.44 g per 100 g of the finished product), carbohydrates (up to 40.08 g per 100 g of the finished product, and energy (from 158.12 to 221.85 kcal per 100 g of the finished product).
Conclusion. The high nutritional and biological value of amaranth and buckwheat flours, as well as fruit, vegetable, and berry powders, confirmed the prospect of using them as the main components for functional foods. Amaranth and buckwheat contain no gluten but are rich in protein, amino acids, saturated and unsaturated fatty acids, minerals, and biologically active elements, which makes them an important source of nutrition for children with gluten intolerance.

Introduction. As a trace element, selenium is present in humans as part of selenoproteins. It improves the work of the antioxidant defense system and produces a strong immunomodulatory effect. Selenium is part of about 30 biologically active compounds of human body. However, selenium deficiency is considered a global problem. The research objective was to determine the selenium content in the developed pasta products.
Study objects and methods. The study featured laboratory samples of pasta made from a mix of whole wheat spelt flour, buckwheat, and low-temperature drying powders of broccoli and celery. The selenium content was determined by atomic absorption spectroscopy with electrothermal atomization with a palladium nitric acid matrix modifier. The experiment employed a Hitachi 180-80 atomic absorption spectrophotometer. To determine the selenium content, the samples underwent wet mineralization in nitric and perchloric acids. Adding hydrogen peroxide and ethanol made it possible to convert selenium from inorganic and organic forms into selenite ions.
Results and discussion. The research involved domestic natural raw materials. The components proved to be good sources of selenium, which means that they can be used to produce functional products. The selenium content ranged from 105.7 ± 22 mkg/kg to 302.5 ± 17 mkg/kg in the samples. Taking into account the loss of selenium during cooking, the selenium content in 100 g of the finished product ranged from 13.5% to 38.5 %.
Conclusion. The developed pasta products proved excellent sources of selenium. The use of buckwheat flour and vegetable powders in the formulation of wholegrain spelt dough increased the selenium content in the pasta by 40.7–186.2 %. The obtained results can be used for tables of the chemical composition of Russian food products.

Introduction. The quality of fermented milk products directly depends on the bacterial starter cultures involved, which contain lactic acid microorganisms. One of the most effective ways to store bacterial ferments is freezing as it improves the survival rate and preserves the morphological and cultural properties. Changing the phase state of water affects the chemical and biochemical processes during freezing. The present research dealt with the issue of moisture crystallization during freezing of bacterial starter cultures.
Study objects and methods. The study featured bacterial starter cultures of Lactobacillus bulgaricus and Lactobacillus acidophilus. The authors used standard methods to determine their physical and chemical properties; the first buffer method of two temperature and time intervals made it possible to describe the thermal characteristics.
Results and discussion. A set of experiments helped to define the mass fractions of total protein and dry matter, the content of lactic acid, as well as cryoscopic temperatures and thermophysical characteristics of the bacterial cultures in question. The values of the thermophysical characteristics of bacterial ferments proved to depend on the amount of moisture in them. The authors constructed a model of moisture crystallization during freezing of bacterial starter cultures, taking into account the content of lactose and lactic acid. The model made it possible to define the cryoscopic temperatures. Their proved close to the experimental ones. The model of moisture crystallization also provided the freezing time and a method for calculating thermal characteristics and their values. The differences between the calculated and experimental values did not exceed 5.3 %.
Conclusion. The experimental and calculated values of the thermophysical characteristics appeared similar, which means that the proposed model of moisture crystallization during freezing of bacterial ferments proved effective. The model can be used in commercial freezing to calculate thermal characteristics and freezing time.

Introduction. According to the Lighthouse research company, energy consumption in Russian industry exceeds the level of similar enterprises in other countries by 40–220%. In this regard, the urgent task is to find ways to improve the technological level of production in the country. The article features multi-assortment low-tonnage complex food technological in agriculture.
Study objects and methods. Industrial agro-complexes that implement agricultural production technologies, storage, and processing technologies can solve the problem of food security in Russia. The research focused on food technology of open-type system complexes. To design such complexes, one has to pay attention to the entire production chain, from production of raw materials with programmed quality indicators to finished products that meet particular requirements.
Results and discussion. The study summarized various data on the conditions of self-organization of system technological complexes and their main characteristics, e.g. openness, nonlinearity, instability, etc. The article describes the principles that underlie such complexes in agrifood industry, as well as the dialectic character of the synergy of several technologies united into one complex. The authors believe that agricultural industrialization is inevitable as industrial agro-complexes implement a new stage of the innovation revolution in agriculture. Therefore, priorities in agricultural development should be based on forecasts that rely on the current data and take into account the projection horizon.
Conclusion. Research organizations and universities should implement complex technological systems.

Introduction. The world market of instant drinks is a highly competitive environment. New mechatronic production systems can help food companies maintain their competitiveness: they determine process modes, analyze them, and choose the optimal parameters, thus increasing the efficiency of the whole food enterprise. Another problem is the low biological and nutrient value of the finished product. New biologically active instant drinks could solve the problem that occurs in conditions of unsocial hours and unbalanced diet. Products of plant origin contain a lot of useful substances. Amaranth flour increases the biological value of the final products. The research objective was to develop mechatronic systems that could be used to produce instant drinks fortified with amaranth flour at the granulation stage.
Study objects and methods. The present research featured a new line of production of instant granular drinks fortified with amaranth flour. The study focused on the granulation section. A drum vibro-granulator with controlled segregated flows was used to make a hardware design of the granulation process. The granulation process often demonstrates an unstable particle size distribution, which is associated with non-uniform mixing of the dry bulk components with the binder solution. A mechatronic module can solve this problem. However, it requires detailed information about the process conditions.
Results and discussion. The research determined the specific energy consumption on the operating and design parameters for the granulation process in the new drum vibro-granulator. The experiment made it possible to obtain the optimal process parameters and improve the quality of the finished product. The flow rate of the binder solution depended on the readings of the power consumed by the kneading body engine, which stabilized the system. The value of this parameter is so small that its direct regulation is technically impossible. The paper introduces a block diagram of a multi-circuit cascade system to control the quality of the mixture automatically. The authors installed a valve on the pipeline that feeds the binder fluid in the pressure tank. The valve made it possible to control the process with sufficient accuracy.
Conclusion. In the new mechatronic module of the drum vibro-granulator, the quality indicators of the resulting mix depend on the amount of power consumed by the kneading body engine and on the level of the binder solution in the pressure vessel.

Introduction. According to the World Health Organization, unhealthy diets are a major risk for noncommunicable diseases. These risks begin in childhood and develop throughout life. Scientists around the world are busy establishing optimal requirements for children’s diet that would contribute to their healthy development throughout the entire period of growing up. The quality of nutrition in childhood is a critical factor, since the physiological need for nutrients and energy during this period is especially high. Nutrition for preschool and school age children has its own specifics, e.g. lack of variety and functional products, preference for products with a high content of added sugar, fat, and salt, etc.
Results and discussion. The article summarizes various recommendations on nutrition and physiological requirements for basic nutrients and energy. The recommendations are based on modern research on the nature and structure of children’s diet in Russia and abroad. The authors analyzed the Unified Register of State Registration Certificates of targeted functional foods. The paper also describes the main directions of improving the formulation of targeted confectionery products for preschool and school age children, based on taking global trends and principles of healthy eating.
Conclusion. Most confectionery products have extreme content of critical substances, high energy value, and almost no dietary fiber, vitamins, or mineral matter. Therefore, new formulations of targeted confectionery products for children over three years of age are relevant and promising if developers take into account the principles of healthy nutrition. The existing regulatory framework for the production and sale of this group of products requires improvement.

Introduction. The lack of micronutrients in the diet of the Russian population continues to arouse the interest of the scientific community in the development of fortified foods. The range of enriched products on the domestic market remains quite poor. Bouillon cubes are popular in home cooking and catering. The data of the scientific and technical literature indicate an almost complete absence of micronutrients, e.g. vitamins, minerals, and trace elements, in bouillon cubes, with the exception of iodine when the formulation included iodized salt. There have also been successful attempts to fortify bouillon cubes with iron. Taking into consideration the high level of vitamin B deficiency in Russian population, the research objective was to assess the possibility of fortification of dry food concentrates to obtain bouillons rich in vitamins and iron.
Study objects and methods. The research featured dry food concentrate “Dry bouillon with chicken flavor” and the vitamin and mineral premix “Kolos Forte” containing five B vitamins and iron in the form of sulfate. The content of vitamin B1 was determined fluorometrically by thiochrome method, and vitamin B2 was determined by fluorometric titration with riboflavin-binding protein.
Results and discussion. The premix was selected based on a thorough analysis and systematization of the material on the research topic. The addition of a vitamin-mineral premix to the food concentrate did not affect the sensory properties of both dry concentrate and reconstituted bouillon. The added vitamins proved highly stable, amounting to 95–100%. The vitamin-mineral premix containing B vitamins and iron made it possible to increase the content of these micronutrients in a 200 mL bouillon portion to 19–30% of the recommended daily intake.
Conclusion. The diet of different population groups still remains poor in micronutrients, which makes food fortification an urgent task. The present article offers a comparative analysis of the nutritional value of chicken broths and those obtained from cubes fortified with vitamin and mineral premix. The vitamin value of one portion of reconstituted broth fortified with a vitamin and mineral premix which contained 19–30% of the recommended daily intake of vitamins and iron proved 2–5 times higher than that of actual meat broths. The research resulted in a new formulation for bouillon cubes with a vitamin-mineral premix containing five B vitamins and iron. The increased micronutrient value of the developed fortified product made it possible to recommend it as an additional source of vitamins and iron.

Absract. Introduction. With the advent of membrane filtration technologies, milk whey stopped being a “by-product” of cheese, cottage cheese, and casein production. The combination of various whey-processing technologies, e.g. enzymatic hydrolysis and membrane fractionation, made it possible to obtain concentrates, isolates, and hydrolysates of whey proteins with various biologically active effects.
Study objects and methods. The article features research results of Russian and foreign scientific teams in the development of functional antidiabetic ingredients from hydrolyzed proteins of milk and whey.
Results and discussion. According to foreign studies, Ile-Pro-Ile (diprotin A) with an IC50 value of 4.7 μM is one of the most effective low molecular mass peptides with an inhibitory potential against DPP-IV. Various studies of trypsin hydrolysis of β-lactoglobulin described the production of IPAVF peptide fragment with the most potent inhibitory activity of DPP-IV (IC50 = 44.7 μM). Other studies featured pepsin-treated lactoglobulin production of fragments LKPTPEGDL and LKPTPEGDLEIL with inhibitory activity DPP-IV IC50 = 45 and 57 μM, respectively. A jnumUni of studies described similar fragments obtained by the sequential action of the enzyme preparation Neutrase 0.8 LTM on β-lactoglobulin, followed by pepsin hydrolysis. As for the hydrolysis of α-lactalbumin with pepsin, scientists identified peptides WLAHKALCSEKLDQ, LAHKALCSEKL, and TKCEVFRE. They revealed a high inhibitory potential against DPP-IV (IC50 = 141, 165, and 166 μM, respectively). Tryptic hydrolysates of bovine β-lactoglobulin proved to be able to inhibit DPP-IV in vitro (IC50 of 210 μM). Peptide VAGTWY was the major compound responsible for this effect, displaying an IC50 of 174 μM. In other research, tryptic hydrolysate inhibited DPP-IV with an IC50 value of 1.6 mg/mL, also demonstrating antioxidant and ACE-inhibitory activities. This hydrolysate became source of VAGTWY, the most potent DPP-IV inhibitor (IC50 of 74.9 μM).
Conclusion. An analysis of Russian and foreign studies proved that milk protein hydrolysis has a great potential for antidiabetic additives used in the treatment of type II diabetes. This are requires further research in order to define the safety of biologically active peptides.

Introduction. Malt production requires low-protein barley. Unfortunately, bad environmental conditions often lead to higher protein content than specified in the related standards. The research objective was to study the effect of barley steeping conditions on the level of albuminous substances in malt and to assess the possibility of reducing nitrogenous substances by changing the steeping regime.
Study objects and methods. The research featured two varieties of barely, namely “Primorsky 89” and “Primorsky 98”. Both varieties were harvested in 2013, 2015, and 2016 in the Primorye Region of Russia. The protein content in the grain of each variety differed significantly, depending on the year of harvest, and ranged from 1.75% to 2.5%. Two micromalting modes differed only in the steeping time and were performed at 17°C. The malt samples were analyzed for total protein content, total soluble nitrogen, Kolbach Index, and free amino nitrogen.
Results and discussion. The “Primorsky 89” variety proved insensitive to a longer steeping time, thus maintaining the same characteristics of the malt. The decrease in the protein level in the malt compared to the raw material was approximately the same for each mode and amounted to 0.3%. The Kolbach Index ranged between 30.31% and 35.1%. The experiment failed to produce the desired degree of dissolution, while the difference in this indicator under various modes was less than 1%. The long steeping mode proved optimal for the “Primorsky 98” variety. An increase in the steeping time made it possible to reduce the content of nitrogenous substances in the malt by 1%, compared to the raw material. Higher initial protein content in the grain resulted in lower content of nitrogenous substances during malting. The long steeping mode also resulted lowered the Kolbach Index by 3%: it was 34.7% – 39.5% for the long steeping mode and 31.1–36.8% for the short steeping mode.
Conclusion. The barley variety and the malting method affected the dynamics of nitrogenous substances. For some varieties, a longer steeping period proved to reduce the content of nitrogenous substances in the malt and increase the Kolbach Index.

Introduction. Pathogens keep evolving and develop resistance to antimicrobial drugs. As a result, science is constantly searching for new antimicrobial agents. Their complex forms based on organic and inorganic ligands exhibit a stronger synergistic antimicrobial effect, if compared to free ligands. The Scopus database contains 73 thousand scientific articles about antimicrobial activity descriptors published during the last five years. This selection includes ten thousand reviews and three thousand publications that feature the antimicrobial activity of platinum complexes. The research objective was to screen the antimicrobial properties of platinum nitrite complexes. The present paper highlights some of the current domestic and foreign trends in this field of research: the biochemical synthesis of peptides as metabolites of bacteria; the development of anti-biofilm agents that act on the protective systems of pathogens; the creation of antimicrobial nanosystems; the synthesis of antimicrobial surfactants; the synthesis and study of the antimicrobial activity of platinum complexes, etc. The authors also give a brief description of the mechanisms of antibacterial action.
Study objects and methods. Five previously synthesized complexes of platinum (II) and platinum (IV), both mononuclear and bionuclear, were tested for antimicrobial activity. The platinum complexes contained terminal and bridged nitrite ligands. The test cultures included Bacillus subtilis and Aspergillus niger. The experiment involved the disk-diffusion method and the macro method of serial dilutions.
Results and discussion. All the complexes inhibited the metabolic growth of microorganisms to various degrees. The results depended on the composition and structure of the complex, the jnumUni and charge of the coordination centers, the degree of platinum oxidation, and the thermodynamic stability and lability of ligand bonds with the complexing agent. The response to Aspergillus niger proved more pronounced. The Pt+2 nonelectrolyte complex containing both terminal and bridged nitrite ligands was less active than the Pt+2 cationic complex, which contained only bridged NO2– ligands. The highest antibacterial activity belonged to the bionuclear complex of PtIV-PtII [(NH3)2 (NO2)2PtIV(µ-NO2)2PtII(NH3)2](NO3)2 in relation to Bacillus subtilis B4647 and Aspergillus niger. The minimum inhibitory concentration (MIC) was > 125 μmol.
Conclusion. The complexing resulted in a synergistic effect between the ligand and the complexing substance. The poly-core complexes contain two or more linked platinum centers that can covalently bind to DNA. They form a completely different type of DNA adducts compared to mononuclear complexes, as well as cross-links between DNA chains with fixation on different parts. The octahedral platinum complexes are kinetic and thermodynamically inert. Unlike similar squamous complexes, they proved to be able to act as prodrugs, recovering inside or outside the bacterial cell. The antimicrobial activity of the mixed-valence PtIV-PtII bionuclear complex [(NH3)2 (NO2)2PtIV(µ-NO2)2PtII(NH3)2](NO3)2 produced inhibitory effect comparable to the existing antimicrobial drugs. A further research will focus on composite mixtures of platinum complexes with other existing antimicrobial agents, as well as on other bacterial strains.

Introduction. Service quality and variety is currently the key success factor in retail trade. Retail service assessment can improve customer experience. The SERVQUAL method makes it possible to evaluate the service quality and solve the detected problems in customer service, thus securing the brand loyalty.
Study objects and methods. The present research was based on a customer service survey conducted among 500 customers of the Lenta hypermarket in Kemerovo (Russia) in 2018. The results of the questionnaire underwent a SERVQUAL analysis. The obtained data on the customers’ needs and the degree of their satisfaction with the hypermarket customer service made it possible to develop recommendations for the retail chain.
Results and discussion. The respondents answered three groups of questions: expectations, experience, and importance. The assortment of goods proved to be the most important factor, and there were no complaints in this respect regarding the Lenta retail chain. The attended time was rated second. Its assessment demonstrated a gap between the expectations and the experience (Q = –1.3). Retail space service also proved important; however, this aspect of service quality demonstrated the greatest gap between expectations and experience.
Conclusion. The three-part SERVQUAL questionnaire helped to reveal the problems in the organization of the shopping service. The subsequent improvement will be important for consumers and the retail chain.

Abstract. Introduction. Domestic food production based on the regional market characteristics can expand the range of functional foods. The research objective was to develop a new technology for desserts based on soy and pumpkin.
Study objects and methods. The research featured soybeans of the “Yurna” variety and pumpkin of the “Nadezhda” variety. Soaked soybeans were mixed with mashed pumpkin and drinking water. The mass was heated and kept at 100°C for 30 min with simultaneous grinding and extraction of soluble dry matter. The soy and pumpkin liquid fraction was separated by filtration. A 2.5% aqueous solution of ascorbic acid was added to the liquid fraction at 75–80°C to coagulate protein and other substances. The soy and pumpkin coagulate had a moisture content of 75.0 ± 1%. It was mixed with sea buckthorn syrup and homogenized. The finished product was called “Nadezhda+”. The “Nezhnyi” dessert consisted of gelling solution mixed with soy and pumpkin coagulate and sea buckthorn syrup, after which the mass was homogenized.
Results and discussion. The expert assessment helped to identify the most significant indicators of the sensory evaluation of the desserts, namely taste and consistency. The sensory evaluation also made it possible to define the optimal homogenization time for the mix: 60 s for “Nadezhda+” and 90 s for “Nezhnyi”. The developed desserts contained protein (5.75 and 4.70 g/100 g), phosphatides (334 and 102 mg/100 g), β-carotene (2.86 and 1.62 mg/100 g), vitamin E (28.60 and 16.00 mg/100 g) and vitamin C (35.10 and 10.60 mg/100 g), respectively.
Conclusion. The content of β-carotene and vitamin E exceeded 15 % of the daily intake in one portion (100 g) of the desserts, as well as vitamin C in “Nadezhda+”. According with State Standard R 52349-2005, the new desserts could be referred to functional foods.

Introduction. Cod is of great importance for fishing and fish processing. The main cod-based food products are frozen fish, frozen fillet, and canned cod liver. To increase the degree of processing and reduce the amount of waste, fish producers obtain minced cod from mechanically deboned leftovers of filleting. Minced fish has specific technological parameters, which limits its use in food industry. The research objective was to develop a new commercial technology of minced cod products.
Study objects and methods. The research featured minced Atlantic cod. The fish was processed without thawing to reduce losses from defrosting, microbiological spoilage, and oxidation. The final product was obtained by cutting blocks of frozen minced cod on a cutter and then stabilizing the food mass with vegetable textures and food additives. The methods included selection and determination of the rheological and sensory properties of samples processed on industrial equipment. The optimal formulation was chosen according to the best results of coextruder processing.
Results and discussion. Using a cutter improved the processing quality of the mechanically deboned minced cod. The samples of cold minced cod proved easier to process at a lower temperature of –7°C and below, if compared to the samples of warm minced fish (0°C and above). Adding 15% of a sunflower oil and water emulsion improved the sensory properties of finished products, e.g. fish balls in bread crumbs. Adding 4% of wheat fiber improved the texture of the products, while a higher dose made them dry and crumbly. 20% of crushed soy granules resulted in a rough texture, typical of chopped fish products.
Conclusion. Rheological and organoleptic properties of highly watered mechanically deboned minced cod, as well as the texture of the finished products, could be improved by adding vegetable fillers and emulsions at a low temperature.

Introduction. Enterprises of the grain industry make up an important part of the domestic agro-industrial complex. They are strategically important for food security and social stability. The present research featured the prospects for the use of innovative technologies by industry management in the conditions of economy digitalization and a chaotically changing market. The theory and practice of management has proved that the main component of improving the competitiveness of flour mills is the product quality. Study objects and methods. The research objectives were to identify dynamics of the world and Russian grain market using statistical methods; to define the role of Russia in the world production and export of grain crops and flour; to assess the trends of the competitiveness of flour-milling enterprises in the Central black earth region of the Russian Federation; to identify problems and potential opportunities for improving the quality of grain and flour products; to analyze the business processes of leading enterprises in the region. Results and discussion. The article introduces some recommendations on the use of digital technological solutions, modern software, and electronic mobile devices (probes) on grain harvesting and processing enterprises to ensure the safety and high standards of grain. The research confirmed that functional flour products can expand sales and strengthen the image of socially responsible companies. The list of raw technological innovations included fortification, mixing, and flour dying. The authors calculated the profits of management innovations, e.g. flour quality assessment in outsourcing laboratories. Conclusion. The results can help flour milling enterprises to expand the profile of their activities and increase the competitiveness