Volume 56, Issue 2, 2026

Professor Alexander Yu. Prosekov is a prominent scientist in food and agricultural biotechnology, a academician of the Russian Academy of Sciences, and a Doctor of Science in Biology and Engineering. In 2008, he was awarded the Russian Federation Government Prize in Science and Technology for Young Scientists. This review highlights his extensive contributions to innovative food technologies and functional foods. Carrying forward Professor L. A. Ostroumov’s scientific school, which received a 2020 Presidential Grant for the support of leading national research schools (NSh-2694.2020.4), Professor Prosekov has supervised 44 PhD and 15 Doctoral theses. His students follow an integrated approach to biotechnological challenges, developing novel methods for bioactive substance recovery and advanced biomedicines. Their research significantly contributes to national food security, sustainable production, and food innovation. Under Professor Prosekov’s leadership, his research school continues to advance the frontiers of biotechnology and the food industry, ensuring the quality and safety of domestic products.

Insufficient iodine intake is recognized by the World Health Organization as one of the most significant nutritional problems of our time. More than half of the global population suffers from iodine deficiency, which is often aggravated by chronic stress. This combination leads to endocrine, nervous, cognitive, and immune disorders. This article describes the functional efficacy of a fortified whey protein hydrolysate in mitigating the consequences of chronic stress in laboratory animals.
The research featured an experimental sample of whey protein hydrolysate fortified with iodine and zinc. Unfortified protein hydrolysate served as the control. The study determined acute toxicity (via a single intragastric dose of 5,000 mg/kg) and acute irritant effects (via skin application with reaction monitoring for 72 h). Efficacy was evaluated in C57Bl/6N laboratory mice under chronic stress conditions using Open Field and O-Maze behavioral tests. Other parameters included body weight changes, hormonal profiles (cortisol, TSH, T4, T3), and the relative weight of internal organs.
The fortified sample exerted no acute toxic or irritant effects (LD₅₀ > 5,000 mg/kg) and was classified as low-hazard (Hazard Class IV). The experimental hydrolysate containing organic iodine and zinc significantly reduced chronic anxiety. The median distance in the Open Field test reached 14.35 m (compared to 11.30 m in the control); the time spent in the open zones of the O-Maze increased to 36.31 s. Furthermore, the product contributed to body weight recovery and partial hormonal normalization, maintaining active T3 at a level comparable to the intact control. Unlike the stress-control group, the relative brain weight of the experimental animals did not decrease.
Whey protein hydrolysate with organic iodine and zinc proved to be a safe food ingredient, capable of preventing stress-induced iodine deficiency and maintaining neuroendocrine stability. Further clinical trials will follow to validate its use in functional foods.

Cereals are crucial to food security, but intensive agrochemical farming depletes soil ecosystems and increases environmental risks. In this regard, microbial biological control agents hold great promise. The bacterial genus Pantoea stimulates plant growth and suppresses phytopathogens. However, its practical application requires a molecular genetic assessment of its biosafety and metabolic potential. A genome-wide bioinformatic analysis of the biosynthesis of Pantoea pleuroti B-14756 secondary metabolites was conducted to assess its genetic and metabolic potential as a biocontrol agent for phytopathogens of cereal crops.
The strain of P. pleuroti B-14756 was obtained from the National Bioresource Center at the Kurchatov Institute (Moscow, Russia). Genome-wide sequencing was performed on the MGIseq-2000 and Polyseq One platforms. The genome was assembled de novo, polished, and annotated using the following bioinformatics tools: Flye, Raven, Trycycler, Medaka, Polypolish, POLCA, BUSCO, Bakta, and antiSMASH.
The sequencing and assembly yielded the P. pleuroti B-14756 genome with a size of 4,735,406 bp and a GC content of 53%. The genome annotation revealed 4,416 coding sequences, seven rRNA clusters, and 78 tRNAs. The antiSMASH analysis revealed nine clusters of secondary metabolite biosynthesis, including clusters associated with the synthesis of aerobactin, desferrioxamine E, and carotenoids. Aerobactin and desferrioxamine E demonstrate the ability to bind, chelate, and subsequently import iron ions, while carotenoids perform an antioxidant function, protecting the cell from reactive oxygen species under stressful conditions.
P. pleuroti B-14756 was proved to possess biosynthetic clusters of secondary metabolites (including NRPS, RiPP, phosphonate, and terpene pathways). This finding confirms the pronounced antagonistic potential of the strain and its promising application in the biological control of phytopathogens.

preparations are obtained from plant materials by alkaline extraction (pH 6.0–12.0) followed by isoelectric precipitation. This article describes the effect of extraction and isoelectric precipitation parameters on protein yield from hydrolyzed hemp cake.
Calculating the theoretical and experimental isoelectric point made it possible to improve the procedure and increase the yield.
The study featured hemp cake of the Vera variety. A three-factor Box–Behnken design (15 experimental points) optimized the extraction parameters of pH, temperature, and time.
The resulting regression model adequately described the process (R² = 0.983) with the optimal extraction conditions as pH 11.2; 52°C; 3 h. Sodium chloride reduced extraction efficiency by 6.8–13.5% compared to the alkaline method. The optimal protein purity (92.6–93.1%) was achieved with isoelectric precipitation in the pH range of 4.4–4.6, which did not correspond to the modeled isoelectric point (6.95–7.22). The protein profile analysis of the isolated fraction demonstrated the predominance of edestin (~ 38 kDa) and albumin (~ 21 kDa). The resulting hemp protein isolate contained 89.53 to 92.28% protein, according to the Barnstein and Kjeldahl methods, respectively, which indicated a high-quality product.
The use of alkaline extraction followed by protein precipitation in isoelectric point provided efficient protein isolation with a yield reaching 80% relative to its content in the raw material, containing 34.32 ± 3.43% crude protein.

Fish quality control demands efficient analytical solutions. While conventional (targeted) assessment methods are reliable, their labor-intensive and destructive nature drives the development of rapid, non-destructive (untargeted) technologies. This review features rainbow trout (Oncorhynchus mykiss) as a key global aquaculture species.
It compares, systematizes, and summarizes data on the capabilities, limitations, and prospects of applying targeted and untargeted assessment methods to fish raw materials in general and rainbow trout in particular. The review spans a decade of publications, comparing conventional quality assessment approaches (sensory, physicochemical, and microbiological methods) with advanced instrumental techniques (infrared spectroscopies, Raman spectroscopy, hyperspectral imaging, nuclear magnetic resonance spectroscopy).
Untargeted methods, e.g., spectroscopy and imaging, enable rapid, non-invasive assessment of such key freshness parameters as chemical composition, lipid oxidation degree, spoilage, and storage time. In contrast, targeted methods remain crucial for validation and precise quantification of specific indicators, especially at later stages of spoilage. Untargeted methods show strong suitability for integration into real-time monitoring systems at fish processing facilities. However, their implementation requires robust calibration, specialized mathematical mode ls, and representative reference databases.
Rainbow trout (Oncorhynchus mykiss) demonstrates the effectiveness of spectroscopic fish quality control methods, combining speed, non-invasiveness and the potential for online monitoring.

Advances in pea protein isolate technology are driving interest across research and industrial food sectors. Without defatting stage, pea protein isolate tends to demonstrate lower quality and protein content (80–85%), compared to animal or vegetable analogues (≥ 90%). This article introduces an improved pea protein isolate technology with increased protein mass fraction.
Protein isolate samples were obtained from pea flour by alkaline extraction with isoelectric deposition. N-hexane, acetone, and ethanol served as defatters. The chemical composition, whiteness, solubility, amino acid composition, and IR spectra of proteins were studied using standard physicochemical methods.
The solvent used at the defatting stage proved to affect the properties of protein isolate and protein flour. The defatted flour was whiter, and the color of the finished product was better. The protein content in the defatted protein isolate was 84.7% when using n-hexane, 88.0% for acetone, and 89.6% for ethanol. The protein was rich in essential amino acids; the water solubility improved. The IR spectra revealed no structural changes. Acetone proved to be the most suitable solvent, yielding a protein-rich product with improved characteristics.
Defatting significantly increased protein yield and improved the color profile of protein isolate. These insights are applicable for optimizing the processing of both plant and animal-derived proteins.

The market of plant-based soft drinks responds to the growing demand for functional products that combine pleasant sensory properties with health benefits. This article describes the impact of formulation factors (raw material, sweetener, ascorbic acid) on the quality, functional properties, and stability of plant-based soft drinks during storage.
The study featured plant-based semi-finished products combined into 12 beverage formulations. They were subjected to standard physicochemical, microbiological, and spectrophotometric analytical methods. The sensory assessment involved a five-point scale. The statistical data processing relied on the analyses of variance and correlation.
The beverages varied in three factors. The semi-finished plant material (coffee infusions, cinnamon, Rhodiola rosea CO2-extract) determined the content of solids, phenolic compounds, flavonoids, color coordinates (η²_p = 89.7–99.6%), QMAFAnM (η²_p = 26.5%), and sensory properties (η²_p = 50.2–52.2%). The sweetening agent (sucrose/sucralose) affected the content of solids and sucralose (η²_p = 100.0 %), QMAFAnM (η²_p = 42.3%), flavonoids ( η²_p = 24.0%), and the color indicators L*, a*, H° (η²_p = 41.9–56.2%). Ascorbic acid (η²_p = 99.9%) ensured at least 15 mg of vitamin C per 100 cm³ of the finished product. It also affected the b*, C* indicators and solids (η²_p = 17.4–26.5%). The beverages retained acceptable sensory profile, functional properties, and microbiological safety over 7 days of storage.
The experimental sucralose-based beverages proved to be low-calorie functional drinks able to ensure glycemic control. A 200 cm³ serving, fortified with ascorbic acid, delivered 30% of the recommended daily intake of Vitamin C. These findings contribute to the diversification of the functional food market.

Selenium is an essential micronutrient, but its bioavailability and toxicity depend on its chemical form. Selenium nanoparticles (SeNPs) are of significant interest due to their increased bioavailability, low toxicity, and pronounced antioxidant properties compared to organic and inorganic forms of selenium. However, particle aggregation, leading to a loss of colloidal stability, remains a key challenge in their industrial application. The research investigated the method of obtaining selenium nanoparticles by chemical reduction of a selenium-containing precursor using various reducing agents. The research objective was to study the size, morphology, and stability of the resulting nanoparticles and to evaluate the prospects for their application.
Stable selenium nanoparticles were synthesized by chemical reduction of selenious acid (H₂SeO³) in an aqueous medium. Ascorbic acid and sodium thiosulfate were studied as reducing agents. Polysorbate 80 (Tween 80), sodium alginate, and corn starch were used to stabilize the resulting nanoparticles. The resulting solids were characterized by UV spectrophotometry to determine the selenium concentration and construct calibration curves. Particle size, morphology, elemental composition, and distribution within the samples were analyzed using scanning electron microscopy (SEM) with an energy-dispersive detector. The tests also included viscosity of the stabilized systems.
Ascorbic acid proved to be a more effective reducing agent than sodium thiosulfate. The best stabilization results belonged to Polysorbate 80. The sample based on ascorbic acid and Polysorbate 80 showed a uniform distribution of selenium with the smallest particle size (0.2–0.7 microns) and the highest selenium content (3.62%). Highly viscous stabilizers provoked agglomeration. The optimal ratio of H₂SeO₃:reducing agent was 1:4.
When ascorbic acid served as a reducing agent and Polysorbate 80 as a stabilizer, the dispersion of selenium nanoparticles was uniform, the hydrodynamic radius was tens of nanometers, and the colloidal stability was high. Such systems are promising as a source of selenium in the fortification of bakery, dairy and meat food products, as well as in innovative biofortification of crops.

Plant raw materials are a key source of nutrients for humans and animals. However, their nutritional value is limited by the presence of anti-nutritional substances (antinutrients). This review systematizes the research on the chemical nature, functions, and reduction methods available for anti-nutritional compounds in food systems of plant origin.
The review covered Russian and foreign scientific articles in the public domain (Google Scholar) registered in PubMed, eLIBRARY.RU, and CyberLeninka in 2021–2026.
Anti-nutritional substances include enzyme inhibitors (proteases and α-amylase), phytic acid (phytates), lectins, tannins, and saponins. The publications under review feature such aspects as their chemical nature, sources, and dual physiological roles, including the negative impact on the bioavailability and digestibility of macro- and micronutrients. Some studies focus on their potential benefits, e.g., antioxidant, anti-inflammatory, and hypoglycemic properties in controlled concentrations. The review includes a comparative analysis of traditional methods (soaking, germination, fermentation, heat treatment) and innovative technologies (extrusion, ultrasound treatment, high hydrostatic pressure, pulsed electric field).
Combined processing technologies prove to be the most effective approach to reducing anti-nutritional factors in plant-based food systems while preserving their beneficial components.

Lactic acid strains require a comprehensive analysis prior to their use in new consortia with valuable production properties. Streptococcus thermophilus can be considered the second most important culture after Lactococcus lactis subsp. lactis. The natural intraspecific diversity of S. thermophilus makes it a promising consortium component for functional fermented products.
This study investigated S. thermophilus strains (All-Russian Dairy Research Institute, Moscow, Russia) and their consortia using microbiological, biochemical, physicochemical, and proteomic methods. The S. thermophilus strains were tested for organic acids, vitamins, and enzymatic activity.
The highest lactic acid content recorded was 6,643.5 mg/kg while the ability to synthesize vitamins B₂ and B₉ was straindependent. The cultures were rich in β-galactosidase. A proteomic analysis was performed to construct a matrix of functional protein distribution, revealing that several metabolic categories demonstrated pronounced strain specificity. To create microbial consortia with predictable properties, the strains were tested for biocompatibility with various probiotic cultures. The resulting data were used to design variants of microbial consortia, which were evaluated for sensory properties, fermentation activity, titratable and active acidity, and relative viscosity.
The most promising S. thermophilus strains were incorporated into 18 multistrain consortia, nine of which demonstrated superior production-related characteristics.

The Kyrgyz food industry relies on significant raw material potential. Improving public health through healthy food is one of the state’s priorities, especially due to the growing incidence of anemia and thyroid diseases associated with iron and iodine deficiencies. This article describes a novel yak meatloaf fortified with plant-based iodine. To evaluate its ability to address micronutrient deficiencies, the authors conducted a comprehensive assessment of its mineral composition, sensory properties, and microbiological safety.
The experimental meatloaf consisted of shoulder-blade yak meat and dried kelp (imported from China). Its mineral composition was determined using inductively coupled plasma atomic emission spectroscopy. The microbiological parameters, toxicity levels (mercury, arsenic, lead, cadmium), and pesticide content were analyzed using standard methods. The optimal dose of the iodinecontaining supplement was determined via sensory assessment based on a nine-point scale.
The iodine content in the yak meat and kelp was 3.82 μg/100 g and 516.0 μg/100 g, respectively. The optimal proportion of kelp was found to be 1.5% of the raw material weight. The iodine content in the finished product reached 20.9 μg/100 g, compared to 4.87 μg/100 g in the control sample without kelp. The iron content in the final meatloaf reached 5.03 mg/100 g, compared to 2.61 mg/100 g in the control sample.
Despite heat-induced losses, the final meatloaf contained 20.9 μg/100 g of iodine and 5.03 mg/100 g of iron. This kelp-fortified meatloaf demonstrated reliable functional properties and can be recommended for therapeutic diets fortified with iodine and iron.

Folic acid (vitamin B₉) deficiency is a significant health issue because excessive food processing often leads to nutritional deficiencies. This article describes the effect of glycine on the thermal stability of folic acid in bakery products.
The research featured bakery samples made from high-grade wheat flour, drinking water, salt, folic acid, sugar, and glycine. Quantitative analysis of the folic acid was performed using High-Performance Liquid Chromatography (HPLC).
Glycine significantly affected the preservation of folic acid during baking. The samples without glycine lost 82% or more of their folic acid after heat treatment, whereas the samples with glycine lost 10% or less. An aqueous solution of folic acid and glycine mixed with flour and other solids improved the distribution of folic acid throughout the dough.
Glycine significantly increased the preservation of folic acid during baking, thereby facilitating the production of fortified foods. This method may yield more effective technologies for producing bakery goods fortified with folic acid to eliminate its deficiency in the diet. Future research will determine the nature and mechanism of the effect that glycine exerts on the properties of folic acid.

Bioactive peptides and proteins can be administered orally. However, this method remains largely ineffective because of enzymatic degradation in the gastrointestinal tract, the mucus layer, the selective epithelial barrier, the acidic stomach environment, and a short half-life. As a result, bioactive protein molecules have little prospect as functional food ingredients unless appropriate delivery systems are used. This review describes scientific trends and strategies aimed at solving the problem of the instability of peptides and proteins in the gastrointestinal tract during oral administration.
The review analyzed scientific publications on the oral administration, stability, and bioavailability of peptides and proteins in the gastrointestinal tract registered in eLIBRARY.RU, MEDLINE, PubMed, EMBASE, Scopus, Web of Science, and Google Scholar between 2020 and 2025 (alongside some fundamental earlier works). Of the 1,346 manually selected publications, the review included 116 articles.
Peptides can be encapsulated in solid lipid nanoparticles, nanostructured lipid carriers, liposomes, or polymer nanocarriers. Encapsulation increases stability and bioavailability during oral administration. Cell-penetrating peptides and their integration with various drug carriers create multifunctional delivery systems. Modified living biotherapeutic products are promising carriers for the targeted delivery of peptides and proteins. Novel methods include matrix protein amplification, protease inhibitors, permeability enhancers, chemical modification, and cyclization.
The article also describes new cyclic biopeptides, a recombinant protein, and a native antiviral peptide with reliable bioactive properties. The maltodextrin-encapsulated antiviral peptide demonstrated a 1.8-fold increase in intestinal stability in vitro.

Functional foods provide nutrients, but their therapeutic properties are even more important than their nutritional and energy value. The biological diversity of marine flora and fauna makes them a unique source of beneficial chemical compounds.
It covered scientific literture on fucoidan extraction, purification, structure, bioactive profile, and applications published in ScienceDirect (Scopus), Springer Link, MDPI and Google Scholar in 1999–2023.
Fucoidan varies in monosaccharide composition, degree of sulfation, and molecular weight. Microwave extraction provides the highest yield. The biological properties depend on molecular weight, sulfation, and monosaccharide composition. Fucoidan is a safe and promising ingredient for the functional food industry. However, very few publications report fucoidan-based commercial products or results clinical trials.
As a bioactive polysaccharide, fucoidan holds significant promise for the food industry. However, its use is limited by the lack of standardized extraction and purification methods. Therefore, optimizing production parameters and developing standardized urification protocols are the key attention areas within modern biotechnology. Novel approaches will enable fucoidan to become a fully-fledged functional ingredient and expand the range of functional foods.

The food industry requires continuous safety improvements for raw materials and finished products. In this context, microbiological safety is a critical aspect of ensuring food safety from farm to fork. This research evaluated various antimicrobial protocols across different technological stages, as well as validated freezing and storage equipment for compliance with microbiological standards for poultry products.
The study focused on a broiler chicken processing line at the Kurinoye Tsarstvo joint-stock company (a branch of the Uzlovskaya Poultry Farm, Pashkovo, Russia). The assessment methodology relied on HACCP principles and the food safety management system (FSSC 22000 v.6.0). The sampling was conducted after stunning and bleeding, defeathering, deep-tank immersion treatment in a 500 ppm peracetic acid solution, manual evisceration, and spray cabin chilling. The microbiological analysis included the determination of aerobic plate counts (QMAFAnM), Salmonella spp., and Listeria monocytogenes, alongside the validation of refrigeration equipment based on freezing time and temperature profile.
The deep-tank immersion treatment significantly reduced the aerobic plate counts from 8×10⁵ to 4×10³ CFU/g. However, the manual evisceration was identified as a critical stage for secondary contamination: it increased total bacterial counts to 2.4×10⁴ CFU/g, with the prevalence of Salmonella spp. on the carcasses reaching 100%. The freezing validation confirmed that the internal product temperature successfully reached ≤ –12 °C, with the microbiological parameters of the final frozen products remaining safely below 5.0×10⁵ CFU/g.
Although the established food safety management system proved effective overall, the findings highlight the need for stricter control during the evisceration stage. A higher concentration of peracetic acid (700 ppm) and mandatory monitoring of hand hygiene and equipment sanitation are strongly recommended.