Introduction. Starch is widely used in the food industry as a functional ingredient; however, its rapid hydrolysis in the small intestine is accompanied by a sharp release of glucose and hampers the development of low-glycemic-index foods. Accordingly, there is growing interest in resistant starch (RS), which in its physiological action is close to dietary fiber. Physical, chemical, and enzymatic methods are used to modify starch digestibility and increase the proportion of RS; however, the behavior of legume starches, in particular red lentil starch, under microwave treatment, as well as the combined effect of its parameters, remains insufficiently studied.

Purpose. To establish the patterns by which microwave treatment regimes influence the distribution of starch fractions in red lentil starch, in order to substantiate the conditions for the directed formation of resistant starch and its application in functional foods.

Materials and Methods. Starch was isolated from red lentil seeds. Samples with an initial moisture content of 10.0 ± 0.2% were subjected to microwave treatment (2450 MHz) while varying the power (280, 460, and 700 W), duration (60, 90, and 120 s), and moisture content (20, 25, and 30%). After treatment, the samples were slowly cooled and held at 4.0 ± 1.0 °C for 48 h to induce retrogradation and the formation of resistant starch. The contents of the rapidly digestible (RDS), slowly digestible (SDS), and resistant (RS) starch fractions were determined by an in vitro enzymatic method. The data were processed using response surface methodology based on a Box–Behnken design with analysis of variance.

Results. Power and treatment duration, as well as their interaction, significantly affected the distribution of the fractions (for RDS, F = 18.94, p < 0.001; for RS, F = 12.87, p < 0.001). The highest RDS content (56.88%) was achieved at a power of 700 W and a duration of 120 s. The SDS content decreased in all treated samples. The maximum RS content (58.77%) was obtained at a power of 460 W, a duration of 60 s, and a sample moisture content of 20%, which corresponds to an approximately 1.6-fold increase in this fraction relative to the native starch (36.6%) (p < 0.001 for the linear effects of power and duration). The effect of moisture content on RDS was moderate (p ≈ 0.05).

Conclusion. Microwave treatment is an effective method for the directed modification of starch digestibility: by selecting the appropriate regimes, the content of either resistant or rapidly digestible starch can be increased depending on the intended application. The accumulation of resistant starch under moderate regimes indicates amylose retrogradation with the formation of structures resistant to enzymatic hydrolysis. The results are promising for the development of functional foods. At the same time, further research into the structural mechanisms is required, employing modern methods including X-ray diffraction and electron microscopy, together with an assessment of the feasibility of scaling the technology to an industrial level.

Background: The growing use of cereals, pulses, oilseeds, and plant-processing by-products in protein-rich foods makes protein-polysaccharide interactions a central processing issue. These interactions affect solubility, water binding, rheology, gelation, texture, storage stability, and enzyme accessibility. 

Purpose: To critically synthesize evidence on how raw-material structure, protein fractionation, and subsequent processing reshape the protein-polysaccharide matrix and determine both techno-functional properties and protein digestibility. 

Materials and Methods: A critical narrative review was conducted using PubMed, Crossref, Google Scholar, and publisher platforms. Evidence was compared by raw material, fractionation route, processing parameters, matrix composition, structural methods, and endpoints. 

Results: Total protein and dietary-fibre contents are insufficient predictors of product performance. Dry and wet fractionation yield ingredients that differ in purity, retained native matrix, hydration, and aggregation. Milling and moderate heating may improve protein accessibility by disrupting cell walls and inactivating protease inhibitors, whereas intensive heating, extrusion, and drying may generate dense aggregates and limit proteolysis. Extrusion effects are not uniform and depend on moisture, temperature, shear, formulation, and sample preparation. Native cell walls and added hydrocolloids are not equivalent because they enter the system at different structural levels. 

Conclusion: Product quality is determined by the sequence of processing operations rather than composition alone. Process design should jointly assess microstructure, protein solubility and aggregation, polysaccharide hydration, rheology, texture, storage stability, and standardized protein digestibility.

Introduction. Uncontrolled post-oxidation during storage of fermented dairy products with probiotics limits their shelf life and worsens consumer properties. Microencapsulation of probiotic cultures is considered as a promising approach, however, the effect of this technology on the metabolic activity of probiotics and their interaction with the starter microflora during fermentation and storage has not been sufficiently studied.

Purpose. Сomparative study of the effect of free and microencapsulated forms of Lactiplantibacillus plantarum on the kinetics of acid formation and rheological properties in co-cultivation with Streptococcus salivarius subsp. thermophilus, as well as the dynamics of post-oxidation and the survival of microorganisms during storage of fermented milk products.

Materials and Methods. Samples of the fermented milk product were prepared using cultures of Str. thermophilus and Lpb. plantarum (free and encapsulated forms, microcapsule size - 250 ± 12 μm) in three ratios (3.5 %/1.5 %; 2.5 %/2.5 %; 1.5 %/3.5 %). During fermentation (4 hours) and subsequent storage at 4 ± 2 °C (18 days), the titratable acidity (GOST R 54669-2011), pH, dynamic viscosity (Brookfield DV-E rotational viscometer), and the number of viable cells (CFU/g) (GOST 10444.11-2013) were determined. The morphology of microcapsules was studied using light microscopy.

Results. It was found that samples with the encapsulated form of Lpb. plantarum exhibited a lower initial rate of acid production compared to the free culture. During storage, the sample with a culture ratio of 1.5 % Lpb. plantarum (encapsulated form) / 3.5 % Str. thermophilus reached a maximum acidity of 120 °T on day 12, whereas the sample with the free form exceeded this threshold on day 6. The use of the encapsulated form was associated with higher curd viscosity across all ratios studied, as well as higher viability of Lpb. plantarum (≥10⁷ CFU/g) by day 18 of storage.

Conclusion. Microencapsulation of Lpb. plantarum can serve as a tool for slowing acid formation both during fermentation and during storage. For a sample with a ratio of 1.5%/3.5%, the use of a capsule form made it possible to maintain the normalized acidity values for up to 12 days. The observed increase in cell viscosity and survival requires further investigation of the mechanisms underlying these effects.

Introduction. Existing systems for describing food objects solve partial tasks: ontologies provide terminological unification and product classification, composition databases record nutrient profiles, traceability systems register product movement and production-logistics events, and laboratory data reflect the results of individual measurements. However, such data remain distributed across different descriptive contours and do not provide a transition to a unified system for food object authentication.

Purpose. To develop and test an operational architecture of the Food Bioinformational Matrix (FBM) that links the declared identity of a food object, its matrix organization, methods of data acquisition, verification criteria, and production history into a single verifiable model.

Materials and Methods. The methodological basis of the study was provided by the systems engineering standards ISO/IEC/IEEE 42010:2022 and ISO/IEC/IEEE 15288:2023. These standards were used to distinguish architectural representations of a food object, representation levels, verification procedures, and the production layer. The research object was the operational architecture for representing a dairy food object in the FBM system. The subject of the study was the product-specific signature, which included the identification, description, measurement, and verification levels, as well as the production layer. Six dairy products with different matrix organizations were selected as the material for testing: pasteurized milk, kefir, unsalted butter, salted butter, whole milk powder, and yoghurt. The methodology included sequential signature formation, distribution of attributes across levels, selection of measurement methods and verification criteria, pairwise comparison of signatures, and localization of differences between related food objects. The production layer was described using a graph model in Neo4j with the Cypher query language.

Results. Product-specific FBM signatures were formed for six dairy products, including the identification, description, measurement, and verification levels. The signatures were presented in tabular form and contained attributes required for the description, comparison, and verification of each object. Pairwise comparison of the signatures made it possible to localize differences between related dairy products at the level of matrix organization, microbial profile, measurement method, verification criterion, or production layer. A fragment of the kefir production layer was represented as a graph model.

Conclusion. The FBM provides a formalized transition from data to an authentication model for a food object. The study formed product-specific signatures for six dairy products, demonstrated the cascade relationship between identification, description, measurement, and verification, compared related products, and represented a fragment of the kefir production layer as a graph model. Quality control, raw material management, recycling, additive technologies, and decision-support systems are considered as potential areas for further application of the proposed architecture.

Introduction. Rapeseed protein peptides are considered promising biologically active compounds capable of interacting with enzymatic targets associated with the development of cardiovascular and metabolic disorders. In this study, molecular docking was used to evaluate the complementarity of the peptides to the active sites of myeloperoxidase, dipeptidyl peptidase-IV, and angiotensin I-converting enzyme.

Purpose. Establish in silico the complementarity of rapeseed protein hydrolysate peptides to the active centers of ACE, DPP-IV, and MPO using molecular docking and to select the most promising sequences for subsequent chemical synthesis and experimental verification.

Materials and Methods. Peptides were obtained from rapeseed protein hydrolysate using the enzyme preparation Alcalase 2.4 L FG. Peptide profiling was performed using HPLC-MS/MS. Potential antioxidant and hypoglycemic activity were determined using the BIOPEP-UWM database, and the antihypertensive effect was assessed using the AHTpin database. The selected sequences were subjected to molecular docking with myeloperoxidase, dipeptidyl peptidase IV, and angiotensin I-converting enzyme using AutoDock Vina and PyMOL. The complex was analyzed based on binding energies and interaction patterns with the targets active sites using Discovery Studio 2025 Client.

Results. Rapeseed protein hydrolysate peptides were screened using molecular docking with ACE, DPP-IV, and MPO molecules for further chemical synthesis. The most negative binding energies were used as the selection criterion, corresponding to the most favorable prediction of peptide interactions with the target molecules. The lowest binding energies were obtained for the YWDHNNPQIR-MPO complexes (-10.75±0.53 kcal/mol), YWDHNNPQIR-ACE (-9.54±0.47 kcal/mol), and DRNLRPF-DPP-IV (-8.36±0.41 kcal/mol).

Conclusion. Docking results demonstrate that rapeseed peptides can form strong complexes with ACE, DPP-IV, and MPO molecules and potentially exert antihypertensive, antioxidant, and hypoglycemic properties. Peptides YWDHNNPQIR and DRNLRPF were selected for subsequent chemical synthesis and experimental verification of their biological properties based on their lowest binding energies.

Introduction. Traditional soft waffles have low biological value and insufficient dietary fiber. Despite the high nutritional potential of rye flour, systematic studies on its use as a key ingredient in soft waffle recipes are lacking. The main challenge lies in the technological complexity of replacing wheat flour with rye flour without compromising the structural, mechanical, and sensory properties of the product..

Purpose.  Optimization of the soft waffle recipe with the addition of rye flour to obtain a product with increased dietary fiber content and attractive organoleptic characteristics..

Materials and  Methods. The experiment included seven composition variants obtained using the simplex-centroid design method with variation boundaries: rye flour 40-70%, wheat flour 25-55%, and apple fiber 5-35%. Sample quality was assessed based on dietary fiber content (calculated) and organoleptic properties. Statistical processing and construction of composition-property models were performed in Statistica 12.0 using ANOVA (α = 0.05). The optimal composition was selected using the Excel Solver tool.

Results. A statistically significant linear model of the relationship between the quality of soft wafers and the recipe composition was obtained (p = 0.003; R2 = 0.944). It was found that achieving the target level of dietary fiber (6%) is impossible without the addition of apple fiber. However, its concentration above 20% led to a sharp decrease in the organoleptic assessment of the finished products. The optimal ratio of the mixture components was determined: rye flour - 46.0%, wheat flour - 37.3%, apple fiber - 16.7%. This composition provided a dietary fiber content of 6% (3.8 times higher than in soft wafers made from wheat flour) and an organoleptic rating of 8.5 points. Validation of the model confirmed the high accuracy of the forecast (deviation of the expert estimate from the calculated one is 0.2 points).

Conclusion. The feasibility of creating soft wafers using rye flour and apple fiber that meet the "high dietary fiber content" criterion (TR CU 022/2011) has been substantiated. The developed methodological approach enables an effective balance between the functional value and consumer properties of flour confectionery products.

Introduction. Desserts with reduced added sugar and increased dietary fiber content are in demand; however, existing research primarily focuses either on replacing sucrose with sweeteners or on the use of dietary fiber alone. The combined effect of these modifications on the quality attributes and storage stability of berry-based desserts remains insufficiently studied.

Purpose. This study aimed to evaluate the effect of sucralose and psyllium on the properties and stability of a quick-frozen strawberry dessert during storage.

Materials and Methods. Desserts formulated with quick-frozen strawberries (sucrose/sucralose; ± psyllium) were packaged in glass containers and stored at 23 ± 2°C for 29 months. The following parameters were assessed: sensory properties, soluble solids, sugars, titratable acidity, dietary fiber, ash, vitamin C, phenolic compounds, anthocyanins, and color (CIEL*a*b*, ΔE). Data were analyzed using analysis of variance (p < 0.05).

Results. Replacing sucrose with sucralose reduced soluble solids by a factor of 1.3-2.6 and sugars by a factor of 2.7-2.9, while phenolic compound content increased by a factor of 1.4-2.0 and anthocyanins by a factor of 1.6–2.3; however, product consistency deteriorated substantially. The addition of psyllium increased dietary fiber content by a factor of 4.6-4.8 (soluble fraction by a factor of 9.2-9.8) and ash content by a factor of 1.1-1.6, improving consistency and appearance. The combination of sucralose and psyllium yielded a high overall sensory score, which was maintained after 29 months of storage, along with greater retention of vitamin C and anthocyanins and less pronounced changes in titratable acidity (losses of 28%, 32%, and 13.8%, respectively); ΔE_t was 2.59.

Conclusion. Sucralose and psyllium enable recipe modification of the dessert, characterized by a reduced sugar content and an increased dietary fiber content, while the addition of psyllium contributed to maintaining product homogeneity and quality under the studied storage conditions. The results can be used in the development of dessert products with targeted compositional parameters and stable quality indicators during storage.

Introduction. Beta-glucans are a diverse group of compounds found in the cell walls of various microorganisms, including bacteria, fungi, yeasts, algae, and plants. These compounds have a wide range of properties that make them useful in various applications. However, research on beta-glucans has been fragmented, with technological and biological aspects often treated in isolation. This lack of systematic analysis prevents us from fully understanding the relationships between different types of beta-glucans, their extraction methods, and their properties.

Purpose: To systematize and organize information about the properties, production methods, and applications of beta-glucans in order to identify key factors that determine their functionality, as well as to identify areas where further research is needed in order to improve their use in the food and related industries. 

Materials and Methods. The sources for this review were selected from the Scopus, OpenAlex, and RSCI databases. We chose a chronological interval between 2020 and 2025 as the criteria for including materials, in order to ensure that the data we collected was relevant. The search, selection, and cataloging of publications were carried out in accordance with the PRISMA-ScR protocol.

Results: The review provides a detailed chemical characterization and classification of beta-glucans, depending on their source (cereal, non-cereal, or spore). The structural organization and localization of these compounds are described, as well as the main extraction methods used to obtain them (aqueous, chemical, enzymatic, ultrasonic, microwave). The effect of these methods on the molecular weight and spatial conformation of beta-glucans is analyzed, and their consequent effects on functional properties are demonstrated. Data on the use of beta-glucans in food technology (meat, dairy products, bakery) and biomedicine is systematized. Emphasis is placed on the dual nature of their technological and physiological functions.

Conclusion. The functionality of beta-glucans depends not only on their natural source, but also on the conditions of extraction. This makes extraction methods an important tool for controlling the properties of beta-glucans. The practical significance of our research lies in the ability to select the type of beta-glucan and its production method based on the desired properties, and to recommend its use as a multifunctional ingredient in food and other related fields.

Purpose. To substantiate the need to incorporate food processing into the One Health framework as an independent target of hygienic and process-oriented surveillance of antimicrobial resistance in the production of foods from animal-derived raw materials.

Materials and Methods. This opinion article is based on an analytical comparison of international guidance on integrated antimicrobial-resistance surveillance and studies of food-processing environments, biofilms, microbial persistence, and genomic source tracking of contamination. The argument distinguishes evidence that can inform technological risk management from evidence sufficient to support conclusions regarding risks to human health.

Results. The dissemination and persistence of antimicrobial resistance in the food chain depend not only on prior antimicrobial use in animal production, but also on the capacity of the processing environment to permit, eliminate, or redistribute microbial populations. Routine control of raw materials, the production environment, and finished products remains fundamental to food safety; however, it does not always establish whether recurrent detection of a microorganism reflects a new introduction or the persistence of a genetically related strain within a specific production niche. To address this limitation, a risk-oriented surveillance model is proposed that integrates spatially referenced sampling, archiving of significant isolates, targeted assessment of phenotypic susceptibility, typing of recurrent isolates, and whole-genome sequencing or metagenomic analysis when a specific technological question arises. The analysis demonstrates the need to distinguish between sanitary non-compliance, technological persistence, phenotypic resistance, the presence of genetic resistance determinants, and confirmed risks to human health.

Conclusion. Antimicrobial-resistance surveillance at food-processing facilities should be regarded as a tool for identifying sources of contamination, verifying the effectiveness of corrective actions, and generating comparable data for integration with veterinary and clinical surveillance. The detection of a resistant microorganism or a resistance gene should not automatically justify classifying a food batch as unsafe without evaluation of the microbiological, technological, and epidemiological context.

Introduction. Blackcurrant pomace is a promising secondary raw material due to its high content of dietary fiber and biologically active substances. Its use in fruit-nut and fruit-grain bars can increase the nutritional value of the product, but it may significantly affect the organoleptic characteristics. In this regard, the relevant task is to form a sensory profile of such products and evaluate its stability during storage.

Purpose. To identify the key descriptors of the sensory profile of fruit-nut and fruit-grain bars with the addition of blackcurrant pomace, as well as to assess the influence of recipe composition and storage on changes in their organoleptic characteristics. The sensory descriptor panel allows for the objectification of the evaluation of appearance, aroma, taste, and texture of the product, as well as the identification of characteristics most significant for consumer perception.

Materials and Methods. The objects of the study were fruit-nut and fruit-grain bars with the addition of dried blackcurrant pomace. Sensory analysis was conducted at the laboratory of the Federal State Budgetary Scientific Institution All-Russian Research Institute of Confectionery Industry (FSBSI VNIISPK, Orel). The laboratory complies with the requirements of GOST ISO 8589-2014 and GOST R 53701-2021. The evaluation of fruit-nut and fruit-grain bars was performed using the descriptor-profile method of sensory analysis. The panelists, numbering 11 people, underwent preliminary testing of sensory abilities in accordance with GOST ISO 11037-2013, GOST ISO 3972-2014, and GOST ISO 5496-2014. The sensory panel was formed in accordance with the requirements of GOST ISO 5492-2014 and GOST ISO 13299-2015.

Results. As a result of descriptor-profile analysis involving 11 selected panelists, a panel of 35 descriptors was formed, of which 3 (M<15%) were excluded. It was established that the "core" of the sensory profile is formed by the descriptors "surface smoothness" (M=86.3%), "ruby color" (M=85.3%), and "attractiveness" (M=83.8%). The intensity of nutty taste in the fruit-nut bar was 2.91 points versus 1.33 in the grain bar, and the intensity of seed taste was 1.75 and 3.25 points, respectively. Syneresis was 2.34% for the nut sample and 3.28% for the grain sample. After 96 hours of storage, the intensity of ruby color increased from 73% to 79%, while surface smoothness decreased from 75% to 58%. At the same time, the frequency of "attractiveness" reached 100%, and off-flavors and odors were absent (0%).

Conclusion. The use of dried blackcurrant pomace in the formulation of fruit-nut and fruit-grain bars enables the utilization of by-products of fruit and berry raw materials while ensuring the desired organoleptic properties of the final product. The developed sensory profile can be used for the identification and quality assessment of fruit-nut and fruit-grain bars with blackcurrant pomace.