Volume 55, Issue 1, 2025

Convergent biomimetic technologies are a popular biotechnological direction. They include approaches that rely on biological and membrane processes, which require special engineering support, e.g., hybrid biomembrane systems. This article reviews scientific achievements in the sphere of biomembrane systems, their design, technological capabilities, and development prospects. The review covered scientific publications on the development, research, application, problems, and prospects of biomembrane systems published in 2013–2024 and registered in Web of Science, Google Scholar, Scopus, Elsevier, and eLIBRARY.RU. The scientific and technical data made it possible to identify the main features of biomembrane systems and classify them. Biomembrane systems improve the cultivation of yeast, lactic and acetic acids, and other metabolites. In lactic acid production, biomembrane systems increase the process efficiency by tenfold: the yield reaches 50 g/L×h with a product content of 100 g/L. Biomembrane systems demonstrate excellent prospects as a source of new progressive biotechnologies. However, they remain understudied for industrial use. The organization, structure, performance, and development of biomembrane processes and systems are highly relevant as part of new effective and economical convergent biomimetic technologies but require additional research.

Traditionally, grain distillates are left to age in oak barrels. This process needs intensification, and this problem remains understudied despite numerous scientific publications. The study expands and clarifies the data on the chemical composition of grain distillates after a long-term contact with oak wood. The research featured samples of 60% immature grain distillate from wheat harvested in 2023 and model solutions prepared from immature grain distillate in industrial oak chips (1.0×0.5 cm, Ecochips, France) subjected to a weak, medium, and strong heat treatment modes and stored in the dark for 7, 14, 21, and 28 days. The study relied on a combination of gas chromatography, chromatography / mass spectrometry, and capillary electrophoresis. The thermal treatment mode and extraction time were variables. The authors developed a set of express methods to define the composition of volatile organic impurities and the ionic composition of grain distillates. Isoamylol, isobutanol, and 1-propanol were the most abundant higher alcohols (≤ 80% total volatile organic impurities). The variation ranges were 1 354.3–1 489.3 mg/dm3 for isoamylol, 235.0–261.9 mg/dm3 for isobutanol, and 119.6–134.9 mg/dm3 for 1-propanol. The Whiskey22 thematic spectral library provided a 90% identification accuracy. The aging affected not only the mass concentrations but also the list of ions. In the model solution with the highest degree of thermal treatment, the maximal concentrations belonged to acetates (67.3 mg/dm3), potassium (4.2 mg/dm3), phosphates (2.9 mg/dm3), lactates (2.4 mg/dm3), and chlorides (2.3 mg/dm3). The optimal ratios and ranges were as follows – isoamylol:isobutanol (5.7–5.9), isobutanol:1-propanol (1.9–2.0), ethyl caprate:ethyl laurate (2.1–2.3), and ethyl caprate:ethyl caprylate (2.9–3.2). The new methods proved effective in determining the chemical composition of grain distillates and can be recommended for commercial production of alcoholic beverages

Kumquat, known as the little jewel of the citrus family, is a fruit of the plant Citrus japonica Thunb. or Fortunella japonica Swingle. Kumquat is widely grown for its fruit, but such parts of the plant as leaves and bark are left as waste without being utilized. Therefore, we aimed to determine the chemical composition of essential oils from kumquat fruit and leaves (main species and 6 mutants) grown at the Mersin Alata Horticultural Research Institute.
The fruits and leaves of Citrus fortunella trees were collected and their essential oils were obtained by hydrodistillation. Gas chromatography-mass spectrometry (GC-MS) was performed to analyze the components of the essential oils.
Among the essential oil components determined by GC-MS analysis, limonene (69.9–94.4%) was detected at the highest levels in the fruit essential oil, while the leaf essential oil was rich in elemol (13.2–14.8%), ß-eudesmol (9.3–11.0%), α-guaiol (8.5–10.8%), spathulenol (8.1–10.5%), and alismol (6.5–7.9%). Our results showed that essential oil can be produced as a by-product from the leaves and fruits of C. fortunella trees.
Kumquat fruit and leaf essential oils contain large amounts of chemical components with potential biological activity, both major and minor. Therefore, they can be used as an herbal resource in different industrial fields such as medicine, perfumery, and cosmetics.

The nutritional value of bread can be increased by adding plant ingredients. The radish (Raphanus sativus L. var. sativus) is a root plant with valuable physiologically active compounds, e.g., glucosinolates, phenolics, etc. However, its bitter-spicy taste makes it commercially unpopular. The article describes a new technology of using byproducts of radish processing in wheat bread. The research relied on standard methods and featured dough and bread samples with 5, 10, and 15% crushed and puree radish. The bread was stored in plastic bags at 20 ± 2 ºC and a relative air humidity of ≤ 85%. The rheological characteristics of dough and breadcrumb were tested in texture analyzer Structurometer ST-2 (Russia). The sensory assessment involved a 5-point scale developed by the Research Institute of Bread Baking. A dispersion analysis (SNEDECOR) revealed the effect of application form, share of radish, and storage time on the sensory and physicochemical indicators of the finished product. Radish reduced the elasticity and extensibility of dough but increased its resilience and acidity. The dough samples with radish puree had better a rheological profile and higher acidity than the samples with crushed radish. In addition, radish reduced the dough fermentation time by 28 min. The resulting bread demonstrated specific sensory properties but acceptable physicochemical, rheological, and microbiological parameters. Radish fiber increased the nutritional value of the finished product by 1.7 times. The shelf life was 72 h for the bread samples with ≤ 10% radish and 48 h for the samples with ≤ 15% radish. The new bread with R. sativus L. var. sativus might interest gourmet customers that look for new products with non-trivial sensory properties and enhanced nutritional value. The research expanded the knowledge about non-traditional plant ingredients in functional bakery.

Pastry dough differs in technological properties and requires optimal production modes. The article describes the effect of technological variables of flour from wheat samples with different grain hardness on the rheological profile of dough and the quality of sugar and hard-dough cookies. The research featured wheat grain, flour, and dough for sugar and hard-dough cookies. The grain hardness was assessed using the granulometric method. The amylographic profile of the flour was measured with a Brabender amylograph (Brabender, LLC, Russia), the rheological properties of the dough were analyzed with a Rheotest-2 rotational viscometer (Mettingen, Germany), and the strength characteristics of the cookies were tested with an ST-2 structure meter (Laboratoria Kachestva, LLC, Russia). The dough viscosity went down together with the grain hardness. The dependence of the shear stress of the dough on the deformation rate was described by power functions. The extra-hard wheat flour raised the strength by 55–60% in sugar cookies and by 45–50% in hard cookies. The maximal amylogram height was 237 amylograph units for soft wheat and 852 amylograph units for extra-hard wheat. The cookies with low grain hardness demonstrated the highest water-absorption with a 60% difference from the extra-hard wheat samples. The grain hardness indicator made it possible to develop new cookie formulations by varying the amounts of sugar and fat. A systematic approach to technological variables of dough-making from wheat grain with different hardness yielded a new control method to program the rheological properties of dough and the quality of sugar and hard-dough cookies. Further research will provide new quality management systems for different pastries.

Sac roe makes up 20% of all industrial fish waste. Due to its high nutritional and biological value, sac roe can be recycled into protein concentrates and fractionated lecithin. However, the extraction is a complex technological operation that requires sophisticated hardware. The article describes the kinetic patterns of the extraction processes of target components from sac roe and refined sax roe obtained after the first stage of selective extraction. The study involved fresh and refined sac roe of silver carp, carp, pike perch, and catfish, as well as acetone and alcohol extracts. The main methods included tensometry, colorimetry, and pycnometry; the data obtained were subjected to mathematical statistics in line with the system approach. The experiments involved an air thermostat with constant atmospheric pressure and temperature, as well as a laboratory shaker with three modes. The acetone extraction lasted 45 min for the dry sample and 65 min for the fresh sample; the alcohol extraction of the refined sample was 35 min. The rate data analysis based on experimental mass transfer curves revealed that the extraction time could be rationalized to optimal values. The mass transfer stages on the kinetic curves did not contradict the extraction theory, which means that the obtained data can be used in engineering practice.

Flavorings give commercial alcoholic beverages a recognizable sensory profile. Their quality, chemical composition, acceptable levels, and control methods are standardized by the state. For home-made alcoholic beverages, the market offers a wide range of flavorings that imitate popular brands. However, their composition is seldom labelled, and their quality control methods remain unknown. The research objective was to study the component composition of imitation flavorings in order to develop appropriate analytical measurement protocols. The research featured flavorings of different brands that imitate flavor profiles of cognac, chacha, tequila, brandy, gin, and liqueur. It included a FT-801 Fourier spectrometer (SPF SIMEX, Russia) with SIMEX attachment (Russia) for attenuated total internal reflectance, as well as a Crystal-5000.2 gas chromatograph (Russia) with a TR-5MS column and an ISQ quadrupole mass spectrometric detector (Thermo Fisher Scientific, USA). To detect the solvents (carriers), 0.050 cm3 of each sample solution was mixed with 10 cm3 of methanol. To detect the flavoring agent, the sample solutions were pre-extracted with trichloromethane (chloroform). The obtained IR-NIR spectra were processed using the OMNIC software; the mass spectra were processed with NIST MS Search 2.0 (NIST, USA). The research revealed the following data on the nature of solvent carriers and flavoring agents. Propylene glycol, glycerol, and triacetin acted as solvents (carriers). As few as 1-5 substances were responsible for the sensory profile, but they made up ≥ 70% of the total composition. The cognac flavoring of the Elix brand contained 4-hydroxy-3-methoxybenzaldehyde (vanillin, 78.5%); the chacha flavor (Alcotec) was provided by 3,7-dimethyl-1,6-octadien-3-ol and methyl-2-aminobenzoate (94.4%); the brandy taste (Alcotec) was imitated by vanillin and ethyl laurate (81.7%); the tequila flavoring (Alcostar) contained 3-methyl-1-butanol, ethyl decanoate, ethyl laurate, and vanillin (73.7%); the gin-tonic flavor (Etol) resulted from a combination of phenylmethanol, 3,7-dimethyl-1,6-octadien-3-ol, (1R)-1-isopropyl-4-methyl-3-cyclohexen-1-ol, and 2-(4-methyl-3-cyclohexen-1-yl)-2-propanol (83.5%). None of the artificial additives had the same flavoring agents in the same relative content as the original drinks. In this study, a combination of FTIR-ATR spectrometry and GC-MS spectrometry with subsequent mathematical processing provided comprehensive information on the chemical composition of flavoring agents that could be used to assess their sensory profiles, food safety, and authenticity.

Russian food market is striving to substitute imported blueberry products and planting material. This research featured the effect of various substrates and growth stimulators on the survival rate and morphometric parameters of blueberry ex vitro in the climate of Moscow. The study involved six cultivars of Vaccinium corymbosum L. (Bluecrop, Bluegold, Denise Blue, Duke, Kaz Pliszka, Patriot) and six cultivars of V. angustifolium Ait. (Northblue, Northcountry, Lakomka, Nerl, Neya, Pomorochka). The ex vitro experiment included various compositions of peat substrates and growth-stimulating preparations (Zircon, Epin-Extra) at the stage of adaptation to non-sterile conditions. Mulching with litter and sawdust of coniferous trees and treatment with Zircon and Epin-Extra were used in the field conditions. The highest survival rate (82–89%) of V. angustifolium in non-sterile conditions ex vitro belonged to the Russian cultivars treated with Epin-Extra 0.5 mL/L on mixes of peat and vermiculite (3:1) and peat and zeolite (3:1). The largest number of shoots (4.5–5.0 pcs.) was registered on peat and perlite (3:1). The highest survival rate on high-moor peat was 100% for annual V. angustifolium and 75–90% for V. corymbosum. The largest number of shoots (5.0–8.7 pcs.) was obtained from the samples treated sawdust and pine-and-spruce waste. The survival rate was 95–100% for perennial V. angustifolium and 84–90% for V. corymbosum. The maximal total shoot growth was observed after Epin-Extra 0.5 mL/L. The optimal substrates and growth regulators could be used to improve blueberry propagation for industrial cultivation in the soil and climate of Russia’s Central Non-Chernozem Zone. Epin-Extra made it possible to increase the number of shoots during ex vitro adaptation and on high-moor peat. Sawdust and pine litter had a positive effect on shoot formation for annual blueberry plants in the field.

Information technologies and statistical modeling have become an inherent part of technological management in sugar beet production. They provide a comprehensive analysis of all industry processes, as well as make it possible to implement technological socio-economic measures and identify problem areas and risks. The article describes the technological efficiency of resource-saving processes based on economic and mathematical methods. The study focused on the domestic sugar beet production; the R&D was tested at an enterprise in the Central Federal District of the Russian Federation. It involved standard research methods, as well as expert assessment, historical retrospective, and economic and statistical modeling. The linear multiple regression model and the technological efficiency calculation model supported the empirical results. Better equipment and technology reduce fuel consumption without implementing high-cost energy saving projects and increase the efficiency of beet processing (+32%). In addition, they reduce the resource intensity of limestone (~23%), fuel (~18%), and auxiliary materials (~14%). The calculation model can be used to strategize the industry management and assess the efficiency of factory shifts. The model promptly identifies threats of technological disruption and allows for a real time comparative analysis.

The metabolic syndrome, also known as syndrome X or insulin resistance syndrome, is a global human health issue. It is associated with visceral obesity, insulin resistance, high blood pressure, hypoglycemia, hypocholesterolemia, and cardiovascular diseases. This article describes the anti-metabolic syndrome effect of several biologically active mixes that consisted of rutin, quercetin, and trans-cinnamic acid. The experimental mixes differed in composition and ratio, with trans-cinnamic acid being the most abundant component. Mix 1 included rutin, quercetin, and trans-cinnamic acid (1:1:2), Mix 2 consisted of rutin and trans-cinnamic acid (1:3), Mix 3 was a combination of rutin, quercetin, and trans-cinnamic acid (4:1:15), Mix 4 consisted of quercetin and trans-cinnamic acid (3:1). The effective dose was 100.0 mg/kg for all samples. The hypocholesterolemic activity was studied on 48 male black C57Bl/6 mice with hypercholesterolemia induced by lipoprotein lipase inhibitor Poloxamer 407 (400.0 mg/kg). The hypoglycemic activity was determined in vivo on 42 white Wistar rats. Each rat was administered with an individual concentration of the experimental mix (effective doses: 100.0 mg/kg for the mixes, 5.0 mg/kg for glibenclamide, and 2 000.0 mg/kg for glucose). Blood was sampled from the tip of the tail to record the input data on glucose and total cholesterol. The study revealed a reliable decrease (p < 0.01) in the area under curve for glucose concentration and time (Mix 3), which indicated hypoglycemic potential. All groups demonstrated a certain decrease in glucose, but it was statistically significant only in the animals that received Mix 3. All the mixes exhibited a reliable hypocholesterolemic effect. The tests on triglycerides and low-density lipoproteins revealed no statistically significant differences between the experimental groups. However, those treated with Mixes 2 and 3 demonstrated a trend towards lower triglycerides, and those that received Mixes 1 and 4 had a lower level of low-density lipoproteins. Mixes 2 (rutin + trans-cinnamic acid, 1:3), 3 (rutin + quercetin + trans-cinnamic acid, 4:1:15), and 4 (quercetin + trans-cinnamic acid, 3:1) proved to be suitable for anti-metabolic syndrome bioactive additives.

Transition processes need a new paradigm. At each new stage of development, an industry has to reconsider its basic concepts and terms. Public catering is important from the national food safety perspectives, which makes innovative development a priority. To complete a paradigm shift, it requires new theoretical and methodological foundations. The article generalizes and structures new terms and concepts needed for a theoretical and methodological rationalization of modeling the innovative development in the public catering sector. The research featured concepts and terms that reflect the current theory and practice of public catering and adjacent spheres related to innovative development and its modeling. The review covered scientific articles and legal documents indexed in the Garant, Google Scholar, and eLIBRARY.RU databases in 2019–2024. Public catering represents a wide variety of small businesses, which complicates any attempts at unifying the development processes. The authors designed a three-level methodology for innovative development with a comprehensive and detailed description. The methodology includes theoretical, empirical, and technological levels, i.e., from principles, approaches, and concepts through methods, techniques, and tools to specifics, conditions, logic, and temporal structure. The article provides the theory and methodology needed to rationalize the modeling of innovative development in the sphere of public catering. The methodology supports the shift from classical to innovative management, with invariants that could be applied to individual cases.

The original flavor and other sensory properties are important for alcoholic drinks made of fruits or berries. Strawberries, with their exceptional sensory and nutritional profile, are an excellent raw material for functional alcoholic beverages. The article describes the aroma compounds that develop in dry and sweet strawberry alcohol during fermentation. The research featured strawberries of the Brilla variety (Fragaria Brilla) processed into dry and sweet alcoholic beverages. The physicochemical parameters of the distillates were determined using the method of gas chromatography (Kristall-2000M, Russia). The isolation of aroma components involved the method of fluid-fluid extraction. The method of gas chromatographymass spectrometry (Agilent, USA) made it possible to analyze the components of the extract. The physicochemical indicators complied with State Standard GOST 59942-2021. The gas chromatography analysis revealed substances typical of alcoholic fermentation. The aroma compounds in dry/sweet alcoholic beverages were compared with those in three different strawberry varieties. The test identified 61 aroma compounds. Alcohols, esters, furans, and hydrocarbons remained the same as in the raw strawberries. Alcohols (≤ C6), ethyl esters of carboxylic acids, furans, and carboxylic acids developed during fermentation. Aldehydes, ketones, and terpenes were completely destroyed by yeast during fermentation. The obtained results confirmed the high sensory potential of strawberries and improved the technologies of fruit alcohol production. Further research will focus on the transformation of aroma compounds at different fermentation stages.

The honey market offers a wide variety of brands and types. However, honey is a highly counterfeited product. Yet the features that affect consumer loyalty and preferences remain understudied. The article describes consumer preferences on the Crimean natural honey market and the most attractive honey products. The research featured five samples of natural honey. The assessment involved digital technologies for data collecting and processing adapted to the technological processes on the consumer market. The questionnaire method made it possible to identify the criteria that shape consumer preferences on the Russian and regional honey market, e.g., price, taste, trademarks, etc. Most respondents at least once purchased counterfeit honey. The selection criteria depended on the purpose, i.e., honey as food, as a therapeutic or prophylactic additive, as a cosmetic product, as a food ingredient, etc. Based on the consumer tasting method, the honey of the Berestov A.S. brand had the best sensory profile. The pairwise correlation method revealed a strong connection between price and purpose, which made it possible to substantiate the factor effect on consumer choice. A three-dimensional graphical profile of competitiveness included a consumer assessment of competitive advantages, a general assessment of the sensory profile, and a souvenir potential. The Crimean samples demonstrated a good sensory profile but a poor design and packaging, which limits consumer demand. Crimean honey could get a competitive advantage if the local honey shifted to a differentiation strategy, promoting the local honey as a unique regional product, thus optimizing the supply and increasing the sales. The strategizing methods can be applied to a wide variety of food products.

Coal miners work underground, which means they are likely to be at greater risk of developing Vitamin D deficiency due to reduced sunlight exposure. Other industrial health risks may include oxidative stress, respiratory diseases, and inflammatory pathologies. Leaves of nightshade plants are rich in antioxidants, which means they can prevent mining-related diseases, compensate for vitamin D deficiency, and counteract oxidative stress at the cellular level. The article describes the component composition of the leaves of various Solanaceae plants to be used in functional foods fortified with antioxidants and vitamin D. The research featured dried leaves of tomato (Solanum lycopersicum L.), potato (S. tuberosum L.), black nightshade (S. nigrum L.), and bittersweet nightshade (S. dulcamara L.). The antioxidant studies involved a comprehensive analysis of flavonoids, chlorophyll, carotenoids, and volatile organic compounds using ABTS and DPPH radicals. The vitamin D content was studied by high performance liquid chromatography. The leaves proved to be rich in flavonoids, chlorophyll, carotenoids, and volatile organic compounds. The high antioxidant potential was confirmed by ABTS and DPPH tests. The highest content of vitamin D belonged to potato leaves (224.7 μg/100 g) and black nightshade (22.8 μg/100 g), demonstrating good prospects for food fortification. The high antioxidant content in the leaves of tomato, potato, black nightshade, and bittersweet nightshade makes them a promising raw material for the functional food industry. They may be able to improve the health of miners and prevent industrial diseases.

Grain milling is one of the most complex and energy-consuming procedures in the technology of concentrated mixed fodders. Unfortunately, manufacturers provide hammer grain crushers only with technical characteristics, supplying neither technological nor economic performance indicators, which makes it difficult for consumers to select the optimal machine. The article introduces a classification of hammer grain crushers and a methodology for assessing their energy efficiency. The design, technical, and economic indicators of agricultural hammer crushers were obtained by calculation and analysis of specific metal intensity and energy consumption. The data pool consisted of technical and economic indicators of domestic and foreign hammer crushers, divided into mechanical and pneumatic ones by the type of loading. The classification relied on the following properties: the type of design, working chamber, feeding, removal, and orientation of the rotor shaft; the presence or absence of grates and decks; the number of stages and discs. The classification was structured as a table of technical and economic indicators for different types and brands. The authors introduced a complex performance index to assess the efficiency of pneumatic and mechanical grain crushers. It took into account the metal consumption and energy consumption. For pneumatic and mechanical hammer crushers with a productivity of ≤ 1, 1–3, 3–5, 5–10, and ≥ 10 t, the index varied from 0.1 to 2.22 (kWt/h/tm)/t: the more efficient the crusher, the lower the index value. The complex performance index and its graphical representation simplify the selection procedure for the consumer. The results obtained demonstrate the improvement prospects for hammer crushers design.