Volume 56, Issue 1, 2026

Fish processing waste is a secondary raw material that can be used as part of value-added product systems. Fish protein hydrolysates contain essential amino acids and biologically active peptides that can be included in food formulations. This article introduces an improved enzymatic hydrolysis technology for obtaining protein hydrolysates from secondary fish raw materials.
The study featured Central-East Atlantic cod (Gadus morhua) and its processing waste, which included protein-containing backbones, muscle tissue, and fins. Five different enzymes (Pancreatin, Collagenase, Protozyme B, Alcalase 2.4 L FG, and Enzy-Mix U) were applied in a wide range of concentrations. The new technology involved one additional step to improve the sensory properties: protein hydrolysates were treated with an acetic acid solution. The alkaline dissolution stage was also optimized to increase the degree of protein solubility. The resulting hydrolysates underwent a chemical analysis and high-performance liquid chromatography. Other tests made it possible to reveal their amino acid composition and molecular weight distribution.
The fish protein hydrolysates demonstrated a high protein content of 85–90% and a high amino acid ratio (110–190%) for virtually all essential amino acids. The product yield ranged from 22 to 55%. As the concentration increased from 1 to 8 g per 1 kg of raw material, the yield of protein hydrolysate and the degree of protein hydrolysis also increased. However, the amount of lowmolecular-weight peptides also grew, which spoilt the sensory profile (bitter taste, strong fishy smell).
Only Protozyme proved suitable for the food industry: its concentration could be varied whereas the enzymolysis time could be shortened, if necessary. Pancreatin and Alcalase 2.4 L FG provided high-yield protein hydrolysates for microbiological use.

Oxidative spoilage of fresh food products results in significant economic losses in the food industry. Active packaging with natural antioxidants is a promising alternative to synthetic preservatives: it extends shelf life and provides consumer safety. The growing regulatory restrictions on synthetic antioxidants necessitate the development of natural analogs with GRAS status, i.e., generally recognized as safe. This study compared the antioxidant activities of different leaf extracts from Armenian tree species for active packaging prospects.
Leaves of Quercus robur, Quercus iberica, Salix alba, and Lycium barbarum were collected during the full growing season in the Republic of Armenia. Their antioxidant properties were assessed using the kinetic method of cumene oxidation, which involved total antioxidant content (f[InH]) and the reaction rate constant with peroxide radicals (k₇). This method provided a comprehensive description of the antioxidant mechanisms. The extract yields ranged from 3.4 ± 0.3% (S. alba) to 6.8 ± 0.3% (Q. iberica). The highest antioxidant content belonged to Q. iberica (1.34×10^–4 mol/L) while the highest reactivity belonged to the S. alba extract (k₇ = 1.01×10⁵ L/mol·s). In DPPH equivalents, the antioxidant activity was 3.5–13.4 μg/mL, which was similar to that of green tea (8–20 μg/mL) and superior to rosemary fractions. The lack of correlation between the antioxidant content and the activity was due to the structural differences in the ph enolic components and their reaction mechanisms.
The ethyl acetate extracts of Armenian wood species demonstrated high antioxidant activity at a low cost of raw materials ($5–10/kg vs. $15–50/kg of commercial antioxidants), which makes them a cost-effective and environmentally sustainable alternative to imported antioxidants.

Modern cheese-making trends require a specialized approach to domestic starter cultures adapted to specific cheese production parameters. Studying and systematizing the properties of collection strains of propionic acid bacteria will enable their use in specific technological schemes of production, thereby increasing stability and reducing the risk of defects. The aim of the study is to identify strains of propionic acid bacteria from the VNIIMS microorganism collection that possess industrially significant properties and are promising for the production of semi-hard cheeses with low-temperature second heating.
Ten strains of propionic acid bacteria were investigated. Gas-forming activity was determined using graduated Dunbar vessels; antagonistic activity of the main and protective starter microbiotas against the strains was assessed by the well diffusion method; development in model nutrient media with varying pH levels, nitrate concentrations, lysozyme, and salt was measured spectrophotometrically at a wavelength of 600 nm. In cheeses, the dynamics of the development of the studied bacteria and the formation of organoleptic properties were evaluated using standardized methods.
Based on gas-forming activity results, 6 promising strains of propionic acid bacteria were selected for further studies of technologically significant properties and cheese production trials. For active gas formation, the investigated strains require nitrogenous substances in an accessible form. Active acidity below 5.6 units was a critical factor for their development. Lysozyme at a dose of 2.5 g/100 L had no negative effect on the development of propionic acid bacteria, while nitrates at doses of 5–15 g/100 L reduced the growth rate of most selected strains in the majority of cases. Protective cultures Lacticaseibacillus rhamnosus, Lacticaseibacillus casei, Lacticaseibacillus paracasei exhibited selective antagonistic effects on some of the studied strains, while Lactiplantibacillus plantarum cultures inhibited their development. Antagonism toward propionic acid bacteria from the main starter microbiota – lactococci – is strain-specific. Cheese ripening with the studied bacteria under optimal temperature regimes in polymer packages selected for gas permeability influenced the development of the eye pattern in the cheese matrix, while the use of concentrated brine during salting contributed to reducing the number of eyes in the sub-cortical layer.
Promising strains of propionic acid bacteria were selected based on their gas-forming ability and resistance to adverse environmental factors, which, in combination with targeted use of specific technological techniques, ensure cheese quality stability.

Sturgeon waste is a raw material base for industrial food production. Sturgeon heads are responsible for the majority of waste, and their rational processing will allow for sustainable utilization of fish resources. This study focused on the chemical composition and biological value of sturgeon head tissues.
The research featured muscle tissue, heads, and processed products of Russian sturgeon (Acipenser gueldenstaedtii). While the chemical composition was studied by standard methods, the biological value of protein was calculated according to the FAO/WHO Food Committee methodology.
A topography of various body sections demonstrated the presence of light and dark muscles. Fat tissue accumulated in the subcutaneous, cartilaginous, and abdominal zones, while connective tissue was registered in different body parts. The chemical analysis of flesh from head, body, and tail revealed 76.0–82.9% water contents, 14.2–18.5% protein, 2.4–4.9% fat, and 0.1–0.6% minerals. The average fat content was 2.8 times lower than in commercial sturgeon. Soft tissues of sturgeon head contained 18.6–20.4% protein and 12.2–16.2% fat. These data are similar in composition but differ in nutritional value. The biological value of proteins in the flesh from sturgeon head was 44.1%, which was 2.6% higher than that of soft tissues. Sturgeon head fat contained 45.8% monounsaturated fatty acids, 11.0% ω-3 polyunsaturated fatty acids, and 15.2% ω-6 polyunsaturated fatty acids.
As reliable sources of valuable protein and fat, sturgeon head recyclables proved to be promising ingredients of multi-component foods.

Birch chaga is a popular functional component. This fungus is rich in chemical and biologically active substances, but the composition is so complex that their extraction remains a challenge. This article describes the functional and medicinal status of Inonotus obliquus Pil. in terms of its prospects for the food industry.
The research featured the conk of I. obliquus, its in-vitro cell suspension culture, and callus cell culture. A set of standard research methods made it possible to study such aspects as microscopic parameters, chemical composition, and methods of introducing chaga into in-vitro culture, as well as the antioxidant and antimicrobial activity of chaga extract.
I. obliquus proved to contain such beneficial elements as P⁰, Na⁺, K⁺, Ca²⁺, and Mg²⁺. The list of biologically active substances included melanin, vitamins C and E, selenium, β-carotene, etc. The main biological component was a polyphenoloxycarbonate complex, an aqueous extract that formed a colloidal polydisperse system. The rational conditions for I. obliquus suspension culture were as follows: cultivation for 30 days in the dark at 27 °C and 60–70% humidity. The optimal nutrient medium consisted of 40.0 glucose, 5.0 peptone, 2.0 yeast extract, 1.0 KH₂PO₄, 0.5 MgSO₄, 8–9 agar, and 0.5 g/L potato starch. The highest growth index was 15.9 g. The antioxidant activity across the experimental aqueous extracts were similar, ranging from 27 to 31 kC/100 g. The highest antimicrobial effect was detected against Escherichia coli, Proteus mirabilis, Proteus vulgaris, and Pseudomonas aeruginosa.
The experimental functional product from wheat flour and I. obliquus was reliably rich in beneficial bioactive substances, which rationalizes the current popularity of chaga fungus in the modern food industry.

Publications on functional condensed dairy foods focus on the formulation without considering the intermolecular interaction between a particular sweetener and casein micelles. Consequently, the structuring processes remain largely understudied. Electron microscopy and rheological studies may provide important data about the structure and mechanics of this interaction. This article introduces a comparative structural analysis of a condensed dairy product with sugar and its low-calorie substitute allulose.
The research included fresh and 14-month-old original prodct with sugar and its experimental samples where sucrose was substituted with 40 and 60% allulose. The structural analysis involved the methods of electron microscopy and rheology. The physicochemical parameters and sensory profile were studied using standard methods.
The electron-microscopic studies of the structures formed by casein micelles showed that 40% allulose had no effect on their morphometry. However, replacing 60% sucrose with allulose destroyed casein micelles, encapsulating them with saccharide and forming dense aggregates, which spoiled the sensory and physicochemical quality of the final product. The excessive fluidity of the product was due to a 27% decrease in viscosity. In this study, replacing more than 40% of conventional sweetener with allulose damaged the quality of the functional condensed dairy product.

Reliable measurements are critical for the food industry. The measurement uncertainty assessment is an obligatory procedure stipulated in modern standards, e. g., general requirements for the competence of testing and calibration laboratories (ISO/IEC 17025); Guide to the Expression of Uncertainty in Measurement (GUM), etc. This research applied the hydrometer and pycnometer techniques to the uncertainty associated with milk density tests.
The tests employed both hydrometer and pycnometer methods. Measurement uncertainty was calculated using the simulationbased approach and uncertainty distribution laws. The hydrometer method revealed such uncertainty sources as thermometer calibration, hydrometer calibration, and repeatability. For the pycnometer method, they included balance calibration, balance resolution, weighing repeatability, pycnometer calibration, and repeatability. Both techniques were provided with mathematical models that incorporated input variables with assigned distribution laws, standard uncertainties for these variables, and the total relative standard uncertainties.
The total standard uncertainty for milk density measurement was 31 kg/m³ for the hydrometer method and 21 kg/m³ for the pycnometer method. The expanded uncertainties were computed at a 95% confidence level with a coverage factor of two. The measurement uncertainty depended on the method and the instrumental errors.
The hydrometer and pycnometer tests showed different measurement uncertainty, depending on the method and instruments employed. The pycnometer method had lower uncertainty and provided more reliable and accurate measurements. Selecting an optimal method and accurate calibration minimize uncertainty; however, additional factors require further research to adapt the models for industrial applications.

Advanced food production relies heavily on functional additives. Polysaccharides are functional food additives that combine the technological properties of thickeners, stabilizers, and emulsifiers. The absence of domestic cellulose and hemicellulose production remains a significant barrier to import substitution in Russia. This article introduces new processing technologies for producing commercial cellulose and hemicellulose from depectinized and delignified sugar beet pulp.
The experiment featured the effect of such variables as sodium hydroxide concentration and processing time on the efficiency of hemicellulose extraction. The obtained cellulose and hemicellulose were tested for the effect of washing on purity, as well as the effect of hydrochloric acid treatment on cellulose yield. The sensory and physicochemical tests involved standard research methods.
The most effective production conditions were as follows. Hemicellulose was extracted with a 2% sodium hydroxide solution at 25°C for 3 h and washed with 70% ethanol. Cellulose was treated with a 15% hydrochloric acid solution for at 60°C 5 h.
The resulting cellulose and hemicellulose met the sensory and physicochemical standards in all aspects but raw material.
Beet pulp proved to be a promising source of cellulose and hemicellulose with good import substitution and recycling prospects. However, the use of beet cellulose and hemicellulose in the food industry requires updating the existing regulatory documentation.

Barley (Hordeum vulgare L.) is a versatile crop utilized for food, feed, and industrial purposes; however, it remains highly sensitive to water stress. Chitosan-based biofertilizers reduce soil drought, thus improving the growth rate and yield of cereal crops. The article describes the effect of the chitosan biofertilizer Yunigel Plantum on barley resistance to soil drought.
The study involved the Biom barley variety subjected to two triplicated series of experiments with Yunigel Plantum. The experiments featured the effect of Yunigel Plantum on seed germination energy under optimal conditions, as well on drought resistance.
Yunigel Plantum improved the water status, reduced the oxidative damage, and stabilized the accumulation of such protective metabolites as anthocyanins and proline. The high levels of photosynthetic pigments reduced the negative impact of water stress on the photosynthetic system. Yunigel Plantum contained hydrogel structures that promoted water retention in the soil, making it more available to plants and reducing the stress. The synergy of these positive factors increased the drought resistance and reduced the damage caused by water deficiency.
In this research, Yunigel Plantum showed good prospects for field trials in the sphere of barley farming.

A more efficient extraction of bioactive plant substances is a major biotechnological and pharmaceutical challenge. The composite structure of wood fiber creates a major diffusion barrier to the extraction of valuable secondary metabolites. This research established some reliable correlations between the mechanical activation modes, the structural and physical profile of tree bark, and the bioactive extraction kinetics.
The study involved aspen (Populus tremula L.) bark harvested in the Tomsk Region, Russia. The mechanical activation was performed in an AGO-2S planetary mill.
At a centrifugal acceleration of 300 m/s² for 5–10 min, the yield of water-alcohol fractions increased by 9.5–19%; when it was raised to 600 m/s², the yield increased by 40–44%. The yield of extracted polyphenols reached 34.6% at 1,395 rpm (7–10 min) and 61.5% at 1,820 rpm. The highest yield of salicin occurred at 1,820 rpm for 1–3 min and was between 0.80 ± 0.01 and 1.00 ± 0.02% by weight. A three-minute dispersion of aspen bark at 1,395 rpm increased the share of the carbohydrate component D1080/D1460, alcohol D1140/D1460, carboxyl groups D1280/D1460, -C=C- D1600/D1460, and OH groups D3400/D1460 while the number of alkyl substituents D2920/D1460 and carbonyl groups D1720/D1460 decreased. The mechanical activation of raw material during one-minute grinding at 1,395 rpm raised the antioxidant content to 1.15 ± 0.02 mol/kg and led to the formation of second type inhibitors. When the reactor speed remained 1,820 rpm for 5 min, the increase reached 1.66 ± 0.03 mol/kg, with an induction period of 90 min.
The identified patterns of mechanical pretreatment increased the profitability and sustainability of producing valuable bioactive substances from renewable plant raw materials.

As a staple food product, milk requires special standards of quality and safety at all production stages. As cross-regional competition in the dairy sector continues to escalate, understanding consumer behavior is now a critical priority for domestic market studies. This article describes the drivers that determine consumer behavior on regional dairy markets in Russia.
The research featured milk and other dairy products produced in the Republic of Crimea, Russia. The empirical research relied on a two-stage consumer survey (n₁ = 400; n₂ = 300) using a random sample. The statistical approach employed descriptive and multivariate techniques, e.g., factor analysis with Varimax rotation and agglomerative hierarchical clustering (SPSS 23.0).
The study revealed significant gender differences in the factors of choice. Men focused on the taste, price, fat content, and shelf life (47%) while women paid more attention to the composition, compliance with state standards, and local production (53%). The factor analysis made it possible to identify a two-stage model of consumer choice, where safety parameters dominated at the cognitive stage (R² = 0.834), and image-assortment properties prevailed at the final stage (R² = 0.794). Price proved to be a major quality indicator when choosing between brands. At the macro level, however, price served as a determinant of accessibility, as evidenced by a reliable negative correlation between price dynamics and consumption volumes in 2016–2023. The cluster analysis revealed three groups of brands based on the degree of perception: mass brands, intermediate brands, and niche brands.
The differentiated regional marketing strategies based on consumption patterns can be used to support local brands and stimulate demand for local dairy products. The effect of sensory properties on loyalty to regional brands is a promising research direction.

Availability of micronutrients remains a major global concern. Fortified foods are inherently rich in vitamins and minerals; for instance, folic acid, or vitamin B₉, is essential for preventing such health issues as neural tube defects in newborns. However, the efficacy of functional food depends on the bioavailability and solubility of the fortifying nutrients.
This study focused on the solubility folic acid in aqueous solutions with citric, ascorbic, and succinic acids at various concentrations (3, 5, and 10%). The methods of UV spectroscopy and high-performance liquid chromatography (HPLC) were employed to analyze the solubility of folic acid, with the resulting data processed using standard statistical methods.
The dissolution medium had a reliable impact on the solubility of folic acid. Selecting an appropriate dissolution medium proved crucial for enhancing the bioavailability of folic acid in food fortification. The 10% aqueous solution of aminoacetic acid (glycine) demonstrated the greatest potential under standard conditions. This solution achieved the highest levels of folic acid absorption and release, surpassing those for the aqueous solution of folic acid. The absorption curves suggested a uniform molecular distribution within the solution, as well as the stability of the dissolved form.
The results can be used to optimize existing food fortification technologies, thereby helping to prevent folic acid deficiency.

Probiotics are live microorganisms that confer documented health benefits upon the host. Among these, Lactobacilli remain the most popular probiotic cultures, largely due to their efficacy in preventing metabolic disorders. This article evaluates the probiotic potential of several Lactobacillus strains as key functional ingredients in metabolic dietary supplements and functional foods.
The research featured Lactobacillus plantarum (B-5772, B-11264, B-3242), Lactobacillus fermentum (B-7574, B-7573), Lactobacillus acidophilus (B-194, B-2585, B-2900), and Lactobacillus casei (B-7951). The disc diffusion method revealed the degree of antibiotic resistance while the agar diffusion method made it possible to assess their antagonistic activity. The nutrient media were tested for carbohydrate sources to maximize the biomass accumulation in optical density units. The chromatographic analysis demonstrated the qualitative and quantitative composition of metabolites, i.e., B vitamins, organic acids, and amino acids. The biocompatibility of the strains was determined by co-cultivation.
B-194 and B-7951 were resistant to streptomycin. B-7951 exhibited intermediate resistance to azithromycin while B-7573 and B-7951 were resistant to gentamicin, and B-3242 and B-7573 demonstrated a lack of susceptibility to streptomycin. B-11264 and B-7573 showed high antagonistic activity (≥23 mm) against Pseudomonas aeruginosa; B-7573 was effective against Bacillus cereus; B-11264, B-3242, and B-7951 resisted Enterococcus faecalis; B-11264, B-3242 and B-7573 showed good resistance to Klebsiella pneumoniae. The strains accumulated biomass better in the presence of lactulose. The chromatographic analysis showed that B-3242 produced vitamin B₁ (25.98 ± 0.33 mg/g); B-7573 generated vitamin B₃ (5.60 ± 0.03 mg/g); B-7573 yielded citric acid (52.6 ± 0.7 mg/L); B-2585 produced citric (58.0 ± 0.8 mg/L) and succinic (326.5 ± 3.2 mg/L) acids; B-7951 generated oxalic (17.1 ± 0.2 mg/L) and tartaric (17.1 ± 0.2 mg/L) acids. B-11264 produced tryptophan (16.2 ± 0.2 mg/g), glutamic acid (15.1 ± 0.2 mg/g), glycine (19.1 ± 0.2 mg/g), and proline (21.8 ± 0.3 mg/g). The strains demonstrated biocompatibility in co-cultivation.
The strains involved in this research represent promising candidates for integration into probiotic nutraceuticals and functional food formulations.

Food safety being a primary concern for food producers, viticulture and winemaking are subject to strict regulations and quality control procedures. Before a food additive can be incorporated into a food formulation, it must be investigated for stereoisomers and associated potential risks. Selecting a specific isomeric form of an optically active compound to be used as a food additive is a critical task.
This review explores scientific publications and regulatory documentation regarding such stereoisomers of tartaric acid (2,3-dihydroxybutanedioic acid) as natural dextrorotatory L(+) isomer of plant origin, synthetic levorotatory D(–) and dextrorotatory L(+)- isomers, racemic mixture (DL form), and mesotartaric acid. The research specifically focuses on L(+)-tartaric acid (food additive E334), obtained from grapes and their derivatives, as well as D(–)- and L(+)-tartaric acids synthesized from hydrocarbon raw materials. In addition, the article reviews the methods for monitoring the properties of different forms of tartaric acid as well as the methods for evaluation of origin of L(+)-tartaric acid.
Based on toxicological data and regulatory standards, L(+)-tartaric acid is preferred in winemaking due to its natural origin and metabolic compatibility. In contrast, the synthetic D(–)- and L(+)-tartaric acid form is poorly metabolized, which may pose potential health risks.

As the current agricultural production capacity fails to meet the growing demand for meat products, the global market might soon face meat shortages. Cultured, or cultivated, meat is a prospective solution to protein security challenges. Its bioproduction relies on a three-dimensional scaffold that defines the structural and mechanical properties of the final product. The food science is seeking new scaffolding materials that would yield cultured meat with targeted sensory and textural properties. This article describes the physical and chemical properties of marine collagen to evaluate its biotechnological potential as raw material for cultured meat scaffolds.
The study investigated collagen derived from jellyfish (Aurelia aurita) and zander skin (Sander lucioperca) obtained by acid extraction. The physicochemical characterization involved the Laemmli electrophoretic method, capillary electrophoresis, FTIR spectroscopy, MTT assay, and 3D bioprinting.
The collagen consisted of two polypeptide chains (α and β) with molecular weights of 240 kDa (A. aurita) and 220 kDa (S. lucioperca). The samples exhibited an optimal isoelectric point, which supported cell culture growth and development. Hydroxyproline, glycine, and proline provided molecules with robust scaffolding properties. The marine collagen demonstrated biocompatibility but no cytotoxicity.
The collagen samples from A. aurita biomass and S. lucioperca skin demonstrated good prospects as biomaterial for scaffolds in cultured meat production.