Volume 54, Issue 4, 2024

Lactulose is a well-studied prebiotic popular in medicine and the food industry. β-Galactosidases offer an alternative to traditional chemical methods of lactulose production. The article describes lactulose biosynthesis with crude enzyme preparations of β-galactosidases obtained by separate and joint cultivation of lactose-fermenting yeasts and lactic acid bacteria in whey permeate. The research featured the following producers of β-galactosidases: lactose-fermenting yeasts of Kluyveromyces lactis VKM Y-1333 and Y-1339, Kluyveromyces marxianus VKM Y-459 and Y-1338, and viscous strains of lactic acid bacteria of Lactobacillus acidophilus and Streptococcus thermophilis. The β-galactosidase activity was measured using the method of o-nitrophenyl-β-D-galactopyranoside hydrolysis. The method of high-performance liquid chromatography made it possible to reveal the carbohydrate composition. The lactulose formation by yeast enzymes demonstrated the following pattern: its concentration increased rapidly during the first 30 min of reaction with subsequent decrease or stabilization. Some combined unpurified enzyme preparations of yeasts and lactic acid microorganisms were more active than β-galactosidases obtained by separate cultivation. The patterns of lactulose formation depended on both the yeast strain and the type of lactic acid bacteria. The highest yields of lactulose belonged to the samples that combined β-galactosidases of all yeast strains with Streptococcus thermophilis. Co-cultivation of yeast and lactic acid bacteria in some combinations produced combined crude enzyme preparations with higher activity and greater lactulose yields than separate yeast cultivation. These results can help to obtain purified enzyme preparations of β-galactosidases and lactulose-containing products from secondary dairy raw materials.

Hyssopus officinalis L. is a valuable medicinal plant. Its extracts have good commercial prospects as biologically active substances. Biotechnological production methods that yield valuable secondary metabolites often involve callus cultures, which differ in qualitative and quantitative content of target substances. This research compared phenolic secondary metabolites, antioxidants, and antimicrobial activities in extracts of three callus cultures in vitro, native plants, micro-plants and a commercial preparation of H. officinalis. The extracts were obtained using 70% ethanol. The content of phenolic compounds, flavonoids, hydroxycinnamic acids, and tannins was determined by standard methods. The method of high-performance liquid chromatography revealed the content of individual phenolic compounds. The antioxidant activity tests relied on DPPH, FRAP, and ABTS. The antimicrobial and fungicidal activity was assessed by the disc-diffusion method. The Murashige-Skoog medium with 0.2 mg/L 6-benzylaminopurine and 1 mg/L 2,4-dichlorophenoxyacetic acid demonstrated a high growth index of callus crude biomass (11.6 ± 1.4). The same culture was rich in phenolic compounds (35.5 ± 1.2 mg-eq. gallic acid/g solids), hydroxycinnamic acids (82.5 ± 2.6 mg-eq. rosmarinic acid/g solids), tannins (49.6 ± 0.8 mg-eq. gallic acid/g solids), rosmarinic acid (20.25 ± 1.84 mg/g solids), and caffeic acid (1.48 ± 0.08 mg/g solids). Its extracts showed significant antioxidant activity according to DPPH (127.8 ± 5.6 mg-eq. ascorbic acid/g solids) and FRAP (15.9 ± 1.3 mg-eq. ascorbic acid/g solids). However, they had a rather weak antibacterial and fungicidal activity against Bacillus subtilis (7.2 ± 0.2 mm) and Candida albicans (7.0 ± 0.2 mm) at a concentration of 2 mg/disk. The antibacterial and fungicidal activity against Escherichia coli was equally weak at 1 mg/disk (7.0 ± 0.3 mm) and 2 mg/disk (7.3 ± 0.1 mm), respectively. The extracts of H. officinalis callus cultures and micro-plants in vitro produced the best yield of secondary metabolites compared to the native plant extract. Biotechnological methods proved effective in obtaining valuable compounds from cell cultures.

The growing consumer interest in healthy foods increases the demand for new functional products. Mare’s milk and its products possess some unique nutritional properties. This article introduces a new fermented functional food that combines mare’s milk, cow’s milk, lactic acid, and probiotic microorganisms. The research featured fermented milk products based on mare’s milk, cow’s milk, and their mixes. The preclinical studies involved clinically healthy female mice (C57BL/6J). The biochemical analysis of blood plasma was performed on a BioChem FC-360 automatic analyzer while the histological preparations relied on an AxioImaiger A1 light microscope. The quantitative assessment employed the ImageJ software (USA). The mice obtained the so-called Western diet and the experimental product. Their low-density lipoprotein cholesterol (LDL-C) decreased by 254-30.0% while the high-density lipoprotein cholesterol (HDL-C) went up. The mice that were given the experimental product demonstrated lower creatinine, urea, and alanine aminotransferase activity in the blood plasma, which indicated a certain hepatoprotective effect. The experimental product caused a statistically significant decrease in granulocytes, i.e., the microbiome had an anti-inflammatory effect on the gut microbiota, which, in its turn, affected the cytokine expression. The new product demonstrated strong biological activity, which rendered it functional properties. Further research will determine the effect of fermented milk products as part of a comprehensive diet on non-alcoholic fatty liver disease.

Peptides offer a promising analogue to synthetic drugs in treating hyperuricemia. This article introduces reliable amino acid patterns that cause the inhibitory xanthine oxidase (CSR) activity of peptides. The research objective was to propose new antihyperuricemic peptides and prove their effectiveness by predictive analytics in silico. The study featured peptides with inhibitory xanthine oxidase activity. The authors developed a protocol for searching, identifying, and quantifying patterns of amino acid residues in target peptide sequences. The identified peptides were tested for physicochemical properties, pharmacokinetic profile, inhibitory xanthine oxidase activity, general and target biological activity, and toxicity. The research revealed amino acid patterns responsible for inhibiting the xanthine oxidase enzyme, as well as generated new peptide sequences. Forty-nine non-toxic peptides with different lengths of amino acid sequences demonstrated high antimicrobial and inhibitory potential against the targeted drugs used to treat hyperuricemia and type 2 diabetes mellitus. The peptides were low-molecular compounds of predominantly hydrophilic and hydrophobic nature, 4-7 amino acids long. They contained negatively charged amino acid residues of proline, tryptophan, and phenylalanine with an average molecular weight of 723 Da. The study offers an important insight into the molecular mechanisms of xanthine oxidase inhibition and opens up new prospects for developing novel antihyperuricemic peptide drugs.

Peanut butter is a popular, versatile food spread globally known for its nutritional value and unique flavor. As consumer preferences evolve, there is an increasing demand for fortified products. Coconut flour and milk powder are potential fortification agents due to their nutritional benefits and compatibility with various food matrices. We explored the effects of incorporating coconut flour and milk powder into peanut butter, analyzing its nutritional composition and sensory qualities. Various combinations (0, 5, 10, and 15% w/w) of coconut flour, milk powder, and their mixture were introduced into peanut butter followed by a thorough physicochemical and sensory analysis. The results showed notable changes in both physical and chemical attributes. Coconut flour and its combination with milk powder increased the moisture content in peanut butter, while milk powder had the opposite effect. The protein content peaked in the peanut butter with 15% coconut flour, while the fat content diminished with higher concentrations of coconut flour and milk powder. Carbohydrate levels in the supplemented samples surpassed those of the control and commercial peanut butters. All the variants exhibited a pseudoplastic flow behavior, with coconut flour and milk powder concentrations affecting viscosity. The textural analysis revealed differences in oil separation, spreadability, and firmness, with 15% coconut flour yielding the highest firmness and oil separation. Noteworthy color changes were evident, particularly with the inclusion of 15% milk powder. Sensory assessments favored the peanut butter with a 15% blend of coconut flour and milk powder, while the color preference leaned towards the 15% milk powder variant. The consumers preferred the peanut butter fortified with a 15% blend of coconut flour and milk powder. Our research can help food manufacturers create healthier, more appealing products that cater to evolving consumer preferences and dietary requirements.

Wheat dough is a popular binder in many food formulations. It is also the most promising material for 3D-printed innovative food products. The article describes the effect of dairy ingredients on the rheological profile of wheat dough and its prospects for extrusion 3D printing. The test samples involved flour mixed with different amounts of water and various dairy components, e.g., milk powder, whey protein, and low-fat yogurt. The rheological properties were tested using the reverse extrusion method in a texture analyzer and a spindle viscometer. The best wheat dough sample had 65% moisture content, 5% milk powder (by weight), and 0–2.5% whey protein isolate or 20% yogurt. The sample demonstrated the optimal rheological properties that were close to those of the control sample: 1900–2100 Pa•s complex viscosity, 0.14–0.16 mechanical loss tangent, and 20–23.5 N resistance. The results can be used to develop innovative 3D-printed flour products. Further research will involve experiments in 3D printing of wheat dough with various dairy ingredients to determine the optimal kinematic and geometric parameters for extrusion 3D printing.

New technologies provide comprehensive processing of raw materials, increase the yield of the finished product, and improve the marketability of dairy products. For instance, microfiltration is popular in cheese production. It makes it possible to obtain micellar casein concentrate, as well as to change the ratio between casein and whey proteins from 80:20 to 90:10 or even 95:5. This article introduces some technological recommendations for hard cheese production from a standardized mix with a micellar casein concentrate. The authors used standard research methods to study the chemical composition and properties cheese raw milk, micellar casein concentrate, standardized mixes, and hard Gruyere cheeses. Casein micelles were destroyed faster at pH = 6.1 in the test sample. The standardized mix with micellar casein concentrate developed a more elastic gel. It happened as a result of rennet coagulation due to a change in the ratio between calcium and phosphorus ions associated with casein. It was 0.54 in the standardized mix with 10% micellar casein concentrate and 0.46 in the control sample. The yield of the finished product increased by 17% due to a more active protein involvement in the rennet curd. The test sample demonstrated a longer lag phase in the development of lactic acid microorganisms. The nonfat substance in the experimental cheese sample had a 15% lower moisture content than the control sample. This variable indicated a less intensive development of starter microflora during ripening. The experimental standardized mix had a higher content of plasmin (327 nmol AMC/cm3) than the control (149 nmol AMC/cm3). The ratio indicated that the cheese sample with micellar casein concentrate ripened without starter cultures due to primary proteolysis. In this study, the optimal share of micellar casein concentrate to be added to standardized mix was 10%, and the experimental cheese was of high-quality.

Natural preservatives make it possible to maintain the quality and safety of fish products, which makes this matter a relevant and promising research area. This article describes the effect of supercritical extracts of marine brown algae Undaria pinnatifida and Ascophyllum nodosum on the quality and safety of fish preserves from Pacific herring in oil and mayonnaise. The experimental samples contained 3% of supercritical extracts of brown algae in the fillings. The samples were stored at 0–5℃ for six months. The authors used standard research methods to study the microbiological, sensory, and physicochemical variables. The safety indicators were established by standard methods in the accredited test center of the Far Eastern Federal University. The acid number was determined by neutralizing free fatty acids with an alcohol solution of sodium hydroxide while the peroxide number was determined by the titrimetric method. The sensory profile included appearance, consistency, color, smell, taste, and the general state of the filling, which were assessed on a five-point scale. The supercritical extracts of brown algae affected the development of microorganisms in both kinds of preserves during storage. The QMAFAnM in the test samples approached that in the control during 6 months of storage, which indicated an opportunity to extend the shelf life of the experimental samples by two months. The experimental samples had lower peroxide and acid numbers, as well as better sensory indicators. In this research, supercritical extracts of U. pinnatifida and A. nodosum improved the quality and safety status of oil and mayonnaise herring preserves. The extracts reduced the accumulation of QMAFAnM and microscopic fungi while slowing down lipid oxidation and hydrolysis.

Ultrasonic separation of milk with high-frequency ultrasound (0.4–3 MHz) is a subject of interest for the dairy industry since it separates milk without centrifugal separators. The article introduces the optimal sonication modes for separation of nonhomogenized pasteurized milk. The research featured non-homogenized pasteurized milk sonicated at 0.88 MHz. The fat content analysis involved an Expert Profi ultrasonic analyzer (NPP Laboratorika, LLC). The experiments focused on the correlation between the milk fractionation and the processing time. The conditions were as follows: 880 kHz at continuous and pulsed sonication at 10 and 40℃. Both temperatures made it possible to accelerate the fractionation process. At 10℃, the fat content gradient between the upper and lower fractions was non-monotonic at continuous sonication. The pulse sonication (1 min sonication, 1 min exposure) made it possible to achieve a linear dependence. Ten minutes of sonication corresponded to a gradient of 4.74 wt.% after 24 h of refrigeration. The fat content of the original milk was 3.8%. Milk fat melted at 40℃, changing the correlation: the dependence of the fat content gradient on the sonication time became linear, and the separation rate was constant after sonication. To minimize the exposure to high temperatures, the longest separation time was 1 h at room temperature. The fat content gradient equaled 0.90 wt.% with the fat content of the original milk being 2.8%. In this study, sonication with 880 kHz accelerated the separation of homogenized milk. Pulse sonication was optimal at 10℃ while continuous sonication was most effective at 40℃.

Wild ungulates are a convenient object for environmental monitoring. The authors used the histological structures in deer’s liver to assess the well-being of populations in unfavorable anthropogenic and natural habitats. The research featured liver tissues of red deer (Cervus elaphus), sika deer (Cervus nippon), and fallow deer (Dama dama). The histosections were examined in a MEIJI TECHNO microscope using the Vision Bio (Epi) software. The statistical processing involved traditional methods using the correlation and one-factor analysis of variance. The null hypothesis was rejected at an ingenuity level of ≤ 0.05. The structure of the hepatic plates, blood vessels, foci of necrosis, and inflammation proved suitable as indicators. The cell count, structure, shape, ratio of mono- and binuclear hepatocytes, as well as their nuclei and cytoplasm, were assessed by microscope. The areas of cells, nuclei, and cytoplasm, as well as the value of the nuclear-cytoplasmic index, demonstrated diagnostic significance. A number of parameters depended on age and sex. The indicators demonstrated reliable correlations. The animals had a similar histological picture, even when the samples were obtained from geographically separated areas. The samples showed pathological transformations, including necrotic foci and binucleate hepatocytes. The structure and microvasculature of hepatic plates were disturbed. Well-being assessment is a relevant issue for populations of economically important animal species. An environmental monitoring system with wild ungulates as biological indicators could improve the monitoring system for the state of biota and its qualitative parameters, as well as ensure the well-being of the livestock and the high quality of the resulting products. The obtained histomorphometric parameters can be used as reference values in the norm-pathology gradient.

Low-temperature concentration of milk and dairy products is a prospective alternative to such traditional concentration methods as evaporation or membrane technologies. This energy-effective method preserves the native properties of dairy raw materials. In this research, the kinetics of moisture freezing made it possible to determine the effect of time, temperature, and composition on the amount of frozen ice on the cooled surface. The study featured the main physical and chemical parameters of milk, i.e., water, fat, protein, and solids. Chromel-copel thermoelectric converters were used to identify the freezing temperature. Experimental laboratory equipment made it possible to describe the kinetics of low-temperature concentration. The ice growth rate curves were similar and not linear at temperatures between –2 and –8°C. At all temperature conditions, the solids increased together with the freezing time as the coolant temperature went down. The experiment yielded a regression equation that revealed the mass fraction of solids in concentrated skim milk depending on the temperature and freezing time. The temperature and freezing time affected the transition rate of milk solids into ice. The coolant temperature had the greatest effect on the cryoconcentration of skim milk. When the temperature of the coolant was reduced from –2 to –8℃, it increased the share of solids in the finished product and sped up its transition into ice. The optimal temperature for milk concentration in the experimental capacitive-type crystallizer proved to be –4°C.

The Russian wine industry permits the use of concentrated grape must. Due to its shortage on the market, it often becomes subject to adulteration. The article introduces a comprehensive system for assessing the quality of concentrated grape must that prevents adulteration of semi-dry and semi-sweet wines. The research featured 446 samples of fresh and concentrated grape must, commercial preparations of concentrated white grape must, and sugar or glucose-fructose syrups. The method of high-performance liquid chromatography made it possible to identify the profile of organic acids and sugars. After introducing authentic concentrated grape must, the samples were tested for colloidal turbidity and crystalline destabilization. The authentic samples retained the chemical composition of the original grape variety, as evidenced by such authenticity markers as pH, disaccharide content, tartaric and malic acids, and glucose-fructose index. In the adulterate samples, these values did not fit the standard limits. The experiment involved 179 samples of commercial preparations: 21% proved to be mixes of authentic must with other products; 9% proved to be syrup substitutes, and 1% was concentrated apple juice. Authentic concentrated must aggravated the trend to colloidal opacity (17%) and crystalline destabilization (13%); a combination of both trends occurred in 13%. Low-quality preparation of fresh grape must before vacuuming increased the content of high- molecular components, tartrate anions, and potassium cations in the concentrated product. The following two-step assessment of concentrated grape must quality made it possible to adopt a rational technological solution: I – confirming the grape origin; II – assessing the effect of the authentic product on the colloidal and crystalline stability of wine. This protocol demonstrated a good potential for ensuring the authenticity and bottling stability of semi-dry and semi-sweet wines.

Sugar is among the least beneficial foods for health and is often referred to as a sweet poison due to its numerous health hazards. To address this issue, the food industry needs to explore, study, and shift to healthier food choices, such as agave syrup, which has a good potential as a natural sweetener. This study explores the acceptance level of traditional Indian desserts seviyan kheer and rawa sheera where sugar was substituted with agave syrup. Sensory parameters were recorded for both the experimental samples and controls. The sensory evaluation involved two panels represented by culinary experts and semi-experts. The study included a nine-point hedonic scale test and a paired comparison test. Consumer acceptability was checked by calculating significant differences between the standardized formulations and the control samples. Seviyan kheer made with agave syrup showed better acceptance rates in both expert and semi-expert panels (p > 0.05). Both panels preferred the formulations with agave syrup. The results were confirmed by a high-reliability score (Cronbach’s alpha = 0.925); no significant differences occurred between the controls and the experimental samples after consumer acceptability trials. Seviyan kheer demonstrated a higher acceptance rate while rawa sheera was only marginally accepted. The results revealed a good potential of agave syrup as a substitute for sugar in traditional Indian desserts and helped to understand customers preferences for healthier sweeteners. The research also highlighted the value of sensory assessment in determining customer acceptability and provided guidance for future initiatives to create healthier food substitutes. Further research is needed to test the commercial viability and nutritive properties of agave syrup for a wider range of traditional Indian sweets with different combinations of ingredients.

Increasing the yield of wheat, barley, and oats is a pressing issue. It largely depends on soil fertility. Mineral fertilizers, however, may be ineffective and unsustainable. As a result, microorganisms seem to be a promising alternative. The authors isolated endophytic microorganisms with growth-stimulating properties and assessed their effect on the growth rate of wheat, barley, and oats in laboratory conditions. The research involved spring soft wheat of the Sibirsky Alyans variety, spring oats of the Maruchak variety, spring barley of the Nikita variety, and standard bacterial strains (Azospirillum brasilense B-11094, Azotobacter chrococcum B-8739). The isolated bacteria were identified using a Vitex 2 Compact automatic microbiological analyzer. The production potential for indole-3-acetic and gibberellic acids was assessed spectrophotometrically. The nitrogen fixation potential was determined using a Rapid N Cube. The phosphate-solubilizing potential was tested on a calcium phosphate medium. The effect of the most promising strains on the growth rate was assessed in laboratory conditions. Seven isolates of endophytic microorganisms were identified as Pantoea allii Tri, Bacillus subtilis Tri 2, Bacillus subtilis Ave 1, Pantoea allii Ave 2, Bacillus subtilis Hor 1, Bacillus subtilis Hor 2, and Bacillus subtilis Hor 3. The most promising growth promoters ranged as follows. Bacillus subtilis Ave 1 fixed 790 μg/mL nitrogen, solubilized phosphates with index 1.60, and produced 7100 μg/mL indolyl-3-acetic acid and 343 μg/mL gibberellic acid. Bacillus subtilis Hor 1 fixed 760 μg/mL nitrogen, solubilized phosphates with index 1.44, and synthesized 4490 μg/mL indolyl-3-acetic acid and 409 μg/mL gibberellic acid. Bacillus subtilis Ave 1 demonstrated the greatest growth-stimulating activity. Bacillus subtilis Ave 1 could synthesize phytohormones, fix atmospheric nitrogen, and solubilize phosphates, which indicated good agricultural prospects. The strain increased the length of shoots and roots in wheat and barley, as well as boosted germination and shoot length in oats.

The quality of life is a complex characteristic of the level and conditions of people’s life. This indicator reflects the degree of satisfaction, as well as the subjective perception of life and its individual aspects. In this regard, the quality of life is the most important indicator of the socio-economic development for separate communities and the nation as a whole. However, science has no unified system of indicators to determine the quality of life or its correlation with various threats, i.e., downside risks. Food consumption is an important element in assessing the quality of life, and food risk is a component of the overall downside risks. The research objective was to develop a methodology for determining food risks as an indicator of the quality of life. The authors studied the level of food consumption by the population of Russia as a whole and the population of the Kemerovo Region. The consumer food price index served as an indicator of food risks in the system of the quality of life. The study relied on standard research methods and involved a review of scientific sources and official documentation. Statistics for 2012–2022 underwent a comparative analysis of regional vs. federal data to determine the degree of deviation, which reflected the food risks to the quality of life. The Kemerovo Region proved to lag behind the Russian average in five out of nine food products, i.e., vegetables and melons, vegetable oil, fruits and berries, dairy products, and sugar. The regional deviation was smaller in the case of meat and meat products. The consumption of bread products and eggs approximated the federal level. Potato consumption was above average. Food prices appeared to grow at a slower pace than in the country as a whole. The comparative analysis of actual vs. standard food consumption in the region demonstrated a severe long-term shortage of fresh fruits, berries, vegetables, melons, dairy products, oil, and meat in the diet of local residents, who try to compensate for this shortage with potatoes, eggs, bread, and bakery products, not to mention sugar. The estimated level of food risks for the quality of life proved to be 10–11%, i.e., a stable lag behind the all-Russian indicators of food availability. Food risk assessment is an important indicator of the quality of life. It reveals problems in the regional food security and makes it possible to develop the necessary measures. Food risks can be reduced by increasing the local agricultural production, improving the trade logistics for specific goods, optimizing the regional food supply management, and promoting the healthy lifestyle.

The gastrointestinal microbiome of ruminants is a complex ecological system. It ferments feed components and protects the body from opportunistic and pathogenic microflora. The interaction between the microbiota and the host organism depends on the diet, which complicates the scientific understanding of their impact on digestive processes, immunity, and yield. The article describes the composition and functional profile of microbiome in the rumen of young Edilbay rams fed with organic additives based on essential microelements. The samples were obtained from seven-month-old Edilbay rams, which received Ioddar-Zn and DAFS-25 feed additives. The study involved four groups of animals: control (no additives), experimental group I (Yoddar-Zn), experimental group II (DAFS-25), and experimental group III (Yoddar-Zn + DAFS-25). The composition and functional profile of the microbiome were studied using the NGS sequencing. The bioinformatics data analysis involved Qiime2 ver. 2020.8 and standard statistical methods. The feed additives had a positive effect on the growth and development of the rams. The highest live weight indicators belonged to experimental group III, which received Yoddar-Zn and DAFS-25. The ratio of Firmicutes and Bacteroidetes phylum changed, indicating a potential shift in metabolic processes towards an increase in the ratio of volatile fatty acids (acetate / propionate). The greatest changes were observed in animals that consumed the selenium additive DAFS-25, both separately and with Ioddar-Zn. The additives did not increase the count of Proteobacteria, Mycoplasma, and Escherichia-Shigella, which are associated with inflammatory processes. The feed additives affected the functional profile of rumen microbiome in young rams: they improved the carbohydrate and energy metabolism, as well as the synthesis of vitamins and cofactors. In addition, the research revealed some patterns of microbiome modification, which indicated a positive effect of the additives on metabolic processes, resulting in a more efficient digestion of feed ingredients and, eventually, in increased meat yield.

A diverse food product range makes the consumer more demanding and pickier in terms of choice, safety, and price. As a result, food producers turn to alternative protein sources, such as microalgae. Microalgae are rich in protein (60%), unsaturated fatty acids, and other nutrients. The article describes the consumer preferences and patterns in the city of Omsk, Russia, regarding spirulina-containing products. The research objective was to determine the marketing and research prospects for Limnospira fusiformis phytomass. The authors used both experimental and marketing methods to study the range of spirulina-containing products on the food market of Omsk and its surroundings. The marketing survey involved 1000 Omsk residents. According to the survey, 19.2% bought spirulina-containing products regularly; 20.8% bought them at least once a week; 79.2% consumed spirulina as dietary supplements. The respondents explained their choice by the composition and certification data (58.4%), as well as by health care reasons (75.3%); 48.1% preferred online platforms; 42.9% studied the pricing policy before purchasing. The survey revealed two distinct profiles of an average spirulina consumer. The resulting roadmap for spirulina marketing in the Omsk Region included the following steps: promotion; scientific and technical documentation; technical and economic production indicators; pricing; technological optimization. The marketing research revealed a number of socio-economic effects of introducing spirulina products to the local food market, which included economic, social, environmental, scientific, resource, and budgetary consequences. The two profiles of an average spirulina consumer from the Omsk Region made it possible to develop some recommendations for local spirulina producers and businesses.

Collagen has a complex beneficial effect on human health, which makes it a popular component in various therapeutic diets. Deer antlers are a promising source of collagen. It has been used in traditional Chinese medicine for more than 20 centuries as an additive that supports the musculoskeletal system. The article describes the effect of extraction technology on the amino acid and biochemical composition of collagen obtained from the Altai wapiti, or maral (Cervus Canadensis). The research featured hydrolysates obtained from ground skin and tendons of ten marals. The mass fraction of collagen was determined by the concentration of oxyproline. The yield of dry solids was calculated in line with State Standard GOST 316402012. The method of atomic adsorption spectroscopy made it possible to calculate the mass concentration of macro- and microelements. Amine nitrogen was detected by formol titration while the general amino acid composition was studied using the method of high-performance liquid chromatography. The list of amino acids included glycine (14.36 g/100g), proline (8.87 g/100g), and oxyproline (7.83 g/100 g). Their concentration depended on the production technology. The content of arginine and lysine increased 4–5 times during fermentation and 1.5–2.3 times during high-temperature extraction of oxyproline, glutamic acid, and threonine. A step-by-step hydrolysis protocol with fermentation and high-temperature extraction provided the maximal yield of dry solids and amino acids. In this study, the collagen hydrolyzed from maral skin and tendons was rich in glycine, proline, and oxyproline, which makes it a prospective additive to be used in products that lack these amino acids. The effect of hydrolyzed maral collagen on the human body needs further research

Reclamation solves environmental problems caused by opencast coal mining. Soil contamination with heavy metals is a major problem in restoring the ecosystem of disturbed lands. Plants with good phytoremediation potential may be an optimal solution at the stage of biological reclamation. The research featured the heavy metals accumulation potential in legumes and cereals planted on coal mine dumps. The research objects included soil and plant samples from a coal mine dump near the town of Prokopyevsk, Kemerovo Region. The testing ground (2023) consisted of sections with different options for root formation. The physicochemical properties of soil samples and plant materials were determined by standard methods in accredited laboratories. The sections were planted with herbs, shrubs, and trees; the research reported in this article focused on legumes and cereals. The content of heavy metals in the plant samples stayed below the maximum permissible levels for animal feed. The lead content in plant mass solids fluctuated within 0.35–2.64 mg/kg for cereals and 1.54–5.25 mg/kg for legumes. The cadmium content was 0.13–0.25 mg/kg for cereals and 0.19–0.32 mg/kg for legumes. However, the content of iron in some samples was far above the permissible level and reached 400 mg/kg. In this study, legumes and cereals were able to accumulate potentially hazardous substances, thus reducing their concentration in post-mining soil.