This article reviews the issues of applying various types of innovations in the food industry which innovations have been developed in order to maintain the required scope of food supply to population along with observing the environmental standards and rules. It is noted that achieving sustainable development of the food industry based on innovative approaches is a complex task that requires focusing efforts on several fields of activity. Attention is drawn to a number of challenges in the agricultural sector that have arisen due to the natural resources depletion, environmental pollution and due to other factors. These include, in particular, the presence of a systemic issue of interaction between agricultural business and science due to insufficient funding allocated for scientific research in the innovations field of and various approaches to the methods of their results evaluation. The current state of the economy does not allow any longer for further intensification of food production by traditional methods. Accordingly, the importance of those innovative projects finding is increasing, as their implementation will not only strengthen the financial well-being of the food products producers, but will also ensure high quality of food products. Commercial success dramatically depends on the real consideration of the consumers’ demands, based on the increased requirements for not only ensuring high quality of the manufactured food products, but also their safety for public health. This article analyzes parameters and indicators which evidence the degree of innovative activity in the food industrial enterprises, and analyzes information on actual expenses in various areas of innovative activities. Some forms of state support for innovation in the Russian Federation are summarized, including review of legislative regulation of this field of activity.

The paper presents the development and validation of a multiplex real-time polymerase chain reaction (real-time PCR) method forspecies identification of canned products from saury (Cololabis saira) and Far Eastern sardine (Ivasi) (Sardinops melanostictus). The method is based on the use of the oligonucleotide system «Saury-Ivasi-VKO» and is aimed at solving the problem of adulteration of fish products, which is widespread in the Russian market. To assess the specificity of the method, a control panel of 90 fish species and 195 food fish samples were used. The method demonstrated high sensitivity, allowing detection of DNA of target species at up to 0.01% in the sample. The specificity of primers was confirmed by the absence of DNA amplification of unrelated species. The conducted experiments showed that the declared fish species were correctly identified in 100% of cases, and there were no false negative results. The results of food product testing revealed nonconformities in 34% of canned saury samples, of which 21 % were replaced by sardine and 6% by Pacific herring. The developed methodology reduces the cost of analysis due to the lack of dependence on imported reagents and can be implemented in laboratories working with GMOs and species identification. The conclusions confirm the effectiveness of the proposed approach for quality control and prevention of adulteration of fish products.

Every year juice processing plants produce tons of berry pomace containing a lot of useful substances. A huge place among them is occupied by polyphenolic substances with antioxidant properties. Extraction of substances with antioxidant properties from this raw material is a promising direction for the creation of functional ingredients for food products. The aim of the research is to establish the optimal parameters for the extraction of polyphenolic compounds from cherry berry pomace. A two-factor experiment was used to determine the optimal conditions for the extraction process. The dependent variables were the content of polyphenols and flavonoids, and the variable factors were the duration (from 10 to 50 min) and temperature of extraction (from 40 to 60°C). Extraction was carried out with a 50% ethanol solution. Before extraction, the experimental samples of pomace were subjected to enzymatic treatment with cellulase for 1 hour at a temperature of 50°C. The obtained extracts were analyzed for flavonoid content spectrophotometrically, as well as polyphenols using the Folin-Ciocalteu method. The results of the studies showed that for the most effective extraction of flavonoids, it is recommended to use an extraction temperature of 47.17°C, and the extraction period is 49.9 min. With these parameters, the predicted total flavonoid content in terms of rutin will be 5.22%. To achieve a polyphenol content of 1.21 mg equiv. of gallic acid, it is recommended to maintain the extraction temperature at 49.8°C with the extraction period of 38.1 min. The content of polyphenols in the extracts obtained according to the optimal parameters was 4.5% higher than the predicted value, and content of flavonoids was 5% lower. The content of bioflavonoids after enzymatic treatment of the pomace increased approximately 2 times, and polyphenols 1.4 times. Thus, mathematical modeling of the extraction process allows for quick and fairly accurate prediction of the optimal process parameters for obtaining extracts with a high content of bioactive substances. Preliminary enzymatic treatment of pomace allows for an increase in the yield of bioactive substances.

Curcumin, the principal bioactive compound in turmeric (Curcuma longa L.), is widely recognized for its pharmacological properties, including antioxidant, anti-inflammatory, and anticancer activities. However, its low bioavailability remains a major obstacle in the development of curcumin-based applications in food and pharmaceutical sectors. This review provides a comprehensive overview of recent technological advancements aimed at enhancing curcumin’s bioavailability, including encapsulation techniques, lipid-based delivery systems, and chemically modified curcumin derivatives. These innovations have demonstrated significant potential in improving the solubility, stability, and absorption of curcumin in the human body. Furthermore, recent trends in research utilizing natural carriers such as plant-derived proteins and polysaccharides are discussed, aligning with sustainable and food-safe delivery approaches. The review emphasizes an interdisciplinary approach that integrates food material science, biodegradable packaging, bioactive compound chemistry, and nanotechnology engineering. As formulation technologies continue to evolve, the application of curcumin in functional foods and health supplements becomes increasingly promising. The article also highlights existing research gaps and future directions, focusing on biological efficacy, long-term safety, and production scalability. This review aims to serve as a valuable reference for researchers and industry stakeholders in accelerating the utilization of curcumin through effective and sustainable smart delivery systems.

In the modern world, there is a growing interest in the production and consumption of minimally processed food products. Consumers increasingly prefer fresh vegetables and fruits, as the consumption of these products is associated with numerous health benefits. Fruits and vegetables are a rich source of phytochemicals with anti-inflammatory, antioxidant and phytoestrogenic properties. In this regard, the primary task for producers is to maximize the freshness and beneficial properties of fruits and vegetables over a long shelf life. Fruits and vegetables are classified as perishable products, since only a few of them can retain their qualities for a long time at room temperature. Consumers strive to purchase high-quality products with a long shelf life that do not contain chemical preservatives. Edible coatings are becoming increasingly popular as a replacement for traditional plastic packaging. A thin protective layer of edible coatings helps to increase the shelf life of products after harvesting, processing, transportation and storage. Due to their properties, these coatings prevent spoilage and dehydration of products, preserve their quality and organoleptic characteristics. They do not affect the nutritional value of fruits and vegetables, but can be modified by adding ingredients that improve their nutritional value. An important advantage of such coatings is the ability to introduce various active substances into the polymer structure, which are subsequently consumed with the product, improving its organoleptic characteristics. The purpose of this review was to consider the types of materials, methods of using edible coatings to improve the quality of fruits and vegetables and extend shelf life after harvest.

Obesity refers to fat accumulation in patients’ adipose tissue and is widespread globally. It is necessary to develop anti-obesity foods and promote a healthy lifestyle before it reaches epidemic proportions. This study aimed to evaluate the effects of zincwhey protein nanoparticles (Zn-WPNPs), incorporated into fermented milk (FM), on oxidative stress, inflammation, and liver fibrosis in obese rats. Chemical analysis included the determination of total solids, protein, fat, carbohydrates, ash contents, and pH. Zn efficacy was within 91.22–97.12%, with particle size within 41.4–228 nm. Zn-WPNPs demonstrated stability after encapsulation, as confirmed by transmission electron microscopy photographs. Moreover, forty female albino rats were divided into five groups and were orally treated for 30 consecutive days: a control group, high-fat diet (HFD; Ch; 1%), FM alone, FM-Zn, and FM-Zn-WPNPS. Blood and liver samples were then collected for analysis. Highly significant increases in body weight, lipid profile (TG and LDL), and malonaldehyde, along with decreases in the levels of hepatic Ch, HDL, and enzyme activity (AST and ALT) were found in the HFD group. On the other hand, the animals treated with FM-Zn-WPNPs showed reduced levels of all the oxidative stress markers (MDA, CAT, and GSH) to 1.19, 1.89, and 43.25, compared to 2.29, 1.20, and 27.40 in the HFD group, respectively, along with improvements in all the liver measurements. Thus, FM-Zn-WPNPs may serve as an appropriate food for nonalcoholic fatty liver disease (NAFLD) patients to improve their health.

Overconsumption of sucrose is a global problem in the health care system. In order to replace it in ice cream completely, it is necessary to use 14–16 % of other ingredients which can affect quality indicators of a finished product. The aim of the study was a comparative assessment of quality indicators of traditional ice cream and ice cream with sucrose replaced by a composition of substitutes that reduce the glycemic index of the finished product. The study was carried out during the production process and storage. Modern research methods were used: chemical, structural-mechanical, microstructural and differential scanning calorimetry. Ice cream samples with sucrose replaced by a composition of maltitol and inulin, erythriol and inulin, fructose or trehalose (in a ratio of 4:3 and 3:4), fructose or trehalose with inulin were the objects of the study. It has been established that the glycemic index decreased by 1.4–4.5 times in the experimental ice cream samples compared to the control (14 % sucrose). With replacement of sucrose by the composition of inulin and polyols, the caloric content of ice cream decreased by 30 %. The viscosity values of the mixtures with erythritol, as well as with fructose and trehalose (with a ratio of 3:4) were not different from the control sample. Among the experimental samples, the softest consistency was noticed with the domination of fructose in the composition with trehalose, and the hardest one was in the sample with erythritol and inulin. Studies of thermophysical properties of ice cream have shown that the use of erythritol in the composition with inulin causes a significant decrease in the glass transition, freezing and cryoscopic temperatures, which negatively affects the consistency of the product. The samples with maltitol and inulin, and the samples with trehalose and inulin demonstrated thermophysical properties that were the closest to the control sample of ice cream. It has been established that the dispersion of ice crystals decreased most in the samples with maltitol and inulin, as well as with fructose and inulin: crystal sizes increased by 15 and 21 %, respectively, after 3 months of storage. It has been found that the introduction of fructose and inulin, fructose and trehalose increases the duration of the induction period of fat oxidation by 11 hours in comparison with the control sample. On the whole, the studies have shown that full replacement of sucrose with ingredients having different molecular weight, in particular erythritol and inulin, leads to a noticeable change in the consumer and technological properties of the product.

The article presents the results of studies aimed at developing a cost-effective technology for producing microbial carotenoids using secondary raw materials from the agro-industrial sector. The article provides data on the fermentation of media made from wheat bran, soybean meal, rapeseed cake, and the biosynthesis of bacterioruberin, a rare microbial carotenoid. The article uses the Arthrobacter agilis wb28 strain, isolated from wheat bran, as the producer. Cultivation was carried out on solid and liquid media; in rocking flasks and a bioreactor. The pigment was isolated from the biomass using a well-known extraction method, modified to suit the specific characteristics of the producer. When cultured on medium with agar, visible growth of colonies was observed after 48 hours. In liquid media, the stationary growth phase was reached within 16–24 hours. Active aeration during fermentation in a bioreactor increased the pigment yield compared to the process in rocking flasks. Active aeration during fermentation in a bioreactor increased the pigment yield compared to the process in rocking flasks. The dependence of pigment synthesis on the composition of the nutrient medium and the aeration regime was revealed. It was shown that A. agilis wb28 selectively consumes substrates. It has the ability to hydrolyze poly- and oligosaccharides, lipids, and fatty acid esters, as well as complex proteins. It can use citrate as the only source of carbon and energy. Glucose is poorly assimilated by the strain’s enzyme system. The main stress factor in the composition of nutrient media from secondary raw materials for pigment formation was the concentration of carbohydrate. Protein components were mainly used for biomass production. The highest pigment yield was observed during fermentation of media from wheat bran (4.28 mg/g), while the lowest yield was observed from rapeseed cake (1.16 mg/l). The resulting bacterioruberin yield was comparable to the yield of carotenoids for known Arthrobacter strains.

The composition of iodized milk proteins containing iodotyrosines has iodine covalently bonded to the carbon atom. The authors proposed a term “CI” for it, which denotes a promising source of safe “organic” iodine in feedstuff for poultry. The aim of using this component is production of a functional product enriched with bonded iodine, namely, marketable eggs. The paper presents investigations of an effect of bonded iodine (CI component) included in the feedstuff for laying hens on the content of total iodine and iodotyrosines in eggs as well as on the balance of intake and accumulation of iodine in eggs. The experiment was carried out for eight weeks on laying hens of Lohman-lsl-classic cross. Birds of the control group received combined feed containing iodine in the form of calcium iodate on the basis of 1 mg/kg feed during the whole experiment. The hens of the experimental group received the CI component in addition to the basic diet. From the 1st to the 28th day, an amount of iodine added to the feedstuff of the birds of the experimental group in the composition of iodized milk proteins (IMP) was 0.5 mg/kg feed, and from the 29th to the 56th day it was 0.7 mg/kg feed. The content of total iodine was determined in egg yolk and white by inductively coupled plasma mass spectrometry, amounts of mono- and di-iodotyrosines by highperformance liquid chromatography with mass spectrometry detection. It has been found that inclusion of IMP containing the CI component into the diet of laying hens allows obtaining eggs with a high content (50–74 µg/egg) of iodine, which was significantly higher than the values in the control (14.99 µg/egg). Iodine in eggs was mainly (75%) in bonded, “organic” form as mono- and di-iodotyrosines. A level of iodine assimilation upon its entry into the bird’s body in a form of iodotyrosines was 25–32%, which is significantly higher than this indicator when the inorganic iodine form was used (11%). An absence of side effects for birds and improvement of their health, first of all, the reproduction system was noticed. The experiment on laying hen watering using water enriched with mono- and di-iodotyrosines also showed a positive effect in terms of accumulation of iodine in eggs. The experiment on assessment of preservation of mono- and di-iodotyrosines in eggs after heat treatment supported their high stability to an effect of high temperatures. A degree of preservation was 91%.

Glucose is one of the most important medicines and strategic food products. The glucose market is highly competitive on a global level and is actively developing. According to the forecast of the Business research company, in the period from 2025 to 2034, the glucose market volume will grow rapidly from $6.81 to $9.2 billion. The growth of the glucose market is explained by the growing demand for the production of confectionery, functional food and beverages, animal feed, pharmaceuticals, and biofuel. Over the past decade, data have been accumulated regarding the physico-chemical properties of glucose, their role in human carbohydrate metabolism and the creation of new foods and medicines. The purpose of this review was to analyze current research reflecting the market, versatility of properties and uses of glucose. The glucostatic theory of obesity deserves attention, as well as the previously unknown ability of brain neurons to glycolysis. A sweetness receptor has been discovered and the mechanism of its influence on excessive food intake and human health has been investigated. Fructose and artificial sweeteners have a particularly harmful effect. Much of the researchers' attention is focused on increasing glucose stability. The analysis of the glucose market and its physico-chemical properties revealed the current direction of the development of glucose production linked with the expansion of the fields of its use. It includes obtaining new crystalline forms, expanding the production of anhydrous glucose, introducing spray drying and lyophilization technologies, creating products of the co-crystallization of glucose with other substances for the food, pharmaceutical, healthcare, veterinary and other industries.

Legumes are valuable food raw materials due to the content of plant protein, essential amino acids and fiber. However, they contain anti-nutrients such as tannins, phytates, oligosaccharides, oxalates, saponins and protease inhibitors, which upon excessive intake or improper technological processing can have a negative and even toxic effect on the human body. In the conditions of the growing demand for food products from plant raw materials, including legumes, there is a necessity to reduce risks associated with excessive intake of anti-nutrients. The aim of this work was to analyze studies carried out over the last five years that are dedicated to an assessment of the efficiency of the main methods for technological processing of legumes (soaking, thermal processing, sprouting and fermentation) to reduce the content of anti-nutrients. Also, the comparison of the obtained data was carried out to reveal the most effective methods. The results of the review prove the expediency of combination of several methods of legume treatment to reduce the content of anti-nutrients and increase the nutritional value of products from leguminous raw materials. Based on the analyzed data, the most efficient approach to legume processing was determined. This approach significantly reduces the main anti-nutrients in legumes. An effect of the key anti-nutrients on human health has been examined and the main problems of the food industry linked to legume fermentation have been analyzed.

Globally grown and handled citrus fruits produce a lot of by-products, including pulp, seeds, and peels. Often considered agroindustrial waste, rich in significant bioactives such as flavonoids, phenolic acids, limonoids, pectin, and essential oils, these materials are now considered attractive sustainable sources. This review explores recent developments in green extraction techniques, including ultrasonic-assisted, microwave-assisted, enzyme-assisted, supercritical fluid, pressurized liquid extraction, and natural deep eutectic solvents. Key parameters like solvent type, temperature, duration, and particle size are evaluated for their influence on yield and quality. Green methods provide better selectivity, scalability, and environmental benefits than traditional approaches. Citrus-derived compounds have promise in antimicrobial packaging and cosmetics beyond their application as nutritional supplements and food preservatives. Combining intelligent optimization techniques with circular biorefinery designs indicates a bright future for citrus waste valorization. The review emphasizes the change toward environmentally friendly technology for sustained value recovery despite difficulties in cost and regulation.

Water distillation (WD) is a traditional technique for extracting essential oils (EOs). This technique yields significant amounts of water residue (WR) and solid residue (SR) as by-products. The goal of this study was to examine the effectiveness of using WR and SR by-products as antioxidant and antimicrobial agents. The chemical profile of EOs extracted from some aromaticplants rich in phenolic compounds (ajwain, summer savory and oregano) was analyzed by Gas Chromatography-Mass Spectrometry (GC–MS). The most abundant compounds were phenolic monoterpenes, such as thymol and carvacrol. The polyphenol characteristics of the analysed WR and SR extracts were defined by High Performance Liquid Chromatography (HPLC). The HPLC analysis indicated the presence of chlorogenic acid, catechin, ρ-hydroxy benzoic acid, ferulic acid, rutin and hesperidin as major components in WR. Total phenolic and total flavonoid contents were determined using Folin-Ciocalteu and aluminum chloride assays, respectively. The antioxidant potential was evaluated by 2,2-diphenyl‑1-picrylhydrazyl (DPPH) and ferric-reducing antioxidant power (FRAP) assays. The WRO (water residue from oregano) and WRS (water residue from savory) extracts exhibited higher DPPH radical scavenging activity and reducing power than butylated hydroxytoluene (BHT). The antibacterial activity of WR and SR extracts was evaluated on the example of their efficiency against six bacterial strains. The antibacterial activity of WRO extract against Salmonella typhimurium 14028 and Serratia marcescens 37 exceeded those of the standard ampicillin. Meanwhile, WRS extract exhibited greater antibacterial activity than ampicillin against Bacillus cereus 33018.

The mineral composition of the phytomass of common fennel (Foeniculum vulgarе) growing in the mountainous regions of Uzbekistan has been studied. A high content of biogenic elements, including calcium, potassium, magnesium, phosphorus, sodium and iron has been established in this type of raw material. Water-soluble polysaccharides have been isolated from Foeniculum vulgare. The carbohydrate content in the purified polysaccharide samples was tested by the phenol-sulfuric acid method and amounted to 95.0–99.4%. The analysis of the monosaccharide composition showed that the neutral polysaccharide composition is represented by monosaccharides in the following composition: glucose — 54.1±2.5%, galactose — 21.5±0.95%, mannose — 12.9±0.61%. The composition of the acidic polysaccharide is represented by the following monosaccharides: glucose — 42.6±2.11%, galactose — 22.9±1.13%, mannose — 14.5±0.68%. The results of IR spectroscopic studies showed that the isolated polysaccharides consist mainly of α-linked pyranose units. The study of acute toxicity of polysaccharides showed that they belong to class V of practically non-toxic compounds. LD50 when administered orally to mice was more than 10000 mg/kg. The therapeutic action of Foeniculum vulgare polysaccharides had a positive effect on the lipid background of rabbits with atherosclerosis caused by cholesterol, as well as a hypercoagulation effect in rabbits with atherosclerosis both by the extrinsic pathway of blood coagulation and by the intrinsic one due to thrombin inhibition. The revealed biological activity of polysaccharides of Foeniculum vulgare will serve to develop a biologically active supplement based on them.

While many fermented products grace the market, seera stands out as a traditional delicacy from the hilly regions of Himachal Pradesh. The microflora found in seera includes yeasts such as Saccharomyces cerevisiae and Cryptococcus laurentii, as well as bacteria such as Lactobacillus amylovorus and Bacillus spp., which are crucial due to their distinct characteristics. Our research focuses on optimizing seera made from wheat and sorghum millet to enhance its quality. We used a mixture design approach to explore the effects of three independent variables: wheat (X1, 30–90 g), sorghum (X2, 30–90 g), and temperature (X3, 25–45°C). The key performance indicators were bulk density (Y1), water absorption capacity (Y2), and oil absorption capacity (Y3). The optimal formulation, comprising 90 g of wheat, 30 g of sorghum, and a fermentation temperature of 25°C, achieved impressive results: a bulk density of 538 kg/m³, water absorption capacity of 1.605 g/g, and oil absorption capacity of 1.98 g/g. Compared to the control sample, sorgwheat seera exhibited higher protein and crude fiber content, while moisture levels were lower. Additionally, the morphology of the sorgwheat seera revealed fragmented particles, a testament to the fermentation process. This study highlights the potential of optimizing traditional fermented foods to improve their nutritional profile and functional properties.

Guar (Cyamopsis tetragonoloba) is a valuable crop grown to produce gum used in the food industry. At the same time, guar biomass can be used to feed animals. Guar is not inferior to soybean oil meal in nutritional value. The main criteria for choosing a guar variety are: plant growth rate, grown plant biomass and their nutritional value. When growing guar in artificial and closed ground, special attention should be paid to the organomineral fertilization system. In this paper, we studied an effect of zoohumus extract (ZG) produced by the Black Soldier fly (Hermetia illucens Linnaeus) during the processing of food organic waste, and fulvic acid extract (FA) from lake sapropel on guar plants. An effect of three types of organomineral fertilizers on seven guar varieties taken from the collections of the Caspian Agrarian Federal Research Center of the Russian Academy of Sciences and the N. I. Vavilov All-Russian Institute of Plant Genetic Resources (VIR) was studied. The plants were grown under controlled lighting and in closed artificial soil conditions. The control used a mineral solution of Hoagland's NPK. In the variants with the use of organic fertilizers, the dose of Hoagland's NPK solution was reduced by 4 times. At the end of the 20-day experiment, biometric indicators and profiles of chemical elements in the plants were measured. The profiles of chemical elements were processed by the authors' computational neural network program, which calculates the dimensionless index of cognitive significance CSI = 0…10 (Cognitive Salience Index), representing the level of fractal composition of chemical elements in plants and the rate of mass-accumulative biochemical processes in them. The highest CSI values were observed in guar plants of the Pobeda-17 and Avangard varieties grown with NPK + FA. Guar plants of the Nakhodka variety demonstrated the highest rate of mass accumulation processes with NPK+ZG. This confirms the feasibility of partial replacement of mineral fertilizers with organic additives.

3D‑printing, also known as additive manufacturing, is a technology that is used to produce objects through the layer-by-layer printing process based on digital models. It is employed in the food industry to personify nutrition, optimize the supply chains and extend a range of available products. Moreover, it has been shown that this technology helps solve global tasks including a reduction of food waste due to the optimization of technological processes and rational use of raw materials, including by introducing recovered nutritional substances from by-products of agro-industrial production into printed food products. The paper examines advantages and risks of additive manufacturing, key trends and peculiarities of their use in the food industry, as well as the current state of the world market of 3D technologies. Possibilities of 3D printing of various types of products based on the latest scientific developments are analyzed, problems of printing meat products and their analogs are examined, and prospects of using 3D printing to personify nutrition with account for consumers’ requirements and preferences are discussed. Obstacles for launching 3D food printers and technologies on the consumer market were assessed. The authors analyzed properties of initial materials (food inks) that exert a significant impact on food products printed on a 3D printer, especially their mechanical strength and viscosity, which affect accuracy and formability of printed products. It has been shown that the method of mixing functional components and materials for printing has a high potential for tailoring functional foods according to needs of various consumer groups. Furthermore, methods for assessment of the efficiency of 3D food printing are summarized and an effect of 3D printing on achieving Sustainable Development Goals is determined.