The paper considers the topicality of the development of methodological approaches to the method for accelerated aging of soft drinks on the market. Selection principles for the controlled indicators that essentially influence finished product quality are presented and the method for sample processing that allows modeling conditions of product spoilage is examined. The investigations enabled establishing the most important criteria (acetaldehyde content, sucrose transformation, CO₂ concentration, organoleptic indicators) that allow predicting expiry dates of soft drinks by express methods. The comparative assessment of quality and safety of soft drinks in the conditions of “accelerated” and “natural” aging (over the shelf life with regard to the reserve ratio) by the selected criteria was carried out. The criteria parameters for tasting assessment of soft drinks that allow more correct assessment of nuance descriptors of a product were developed. It is shown that cyclic impact of temperature regimes (warmth 50 °C / cold 6 °C) during the exposure time of 30 days enables modeling soft drink storage over the shelf-life of 12 months in the conditions of natural aging. In this study, the expiry date was confirmed for the studied soft drinks based on plant raw materials and was established for drinks based on flavoring agents.

The concept of adequate nutrition envisages the compliance of a diet or a multicomponent product with multiple specific criteria, including the balance of proteins, fats and carbohydrates (P: F: C), biological value of protein, the presence of necessary vitamins and minerals in the composition and so on. Adherence to the theory of adequate nutrition is a multicriterion task, which solution in the full measure is not considered possible. The paper examines specific indicators and makes an attempt to construct multicomponent groats that meet two main criteria — protein completeness and balance (P: C). The value of the criteria is based on the recommendations of the Federal Hygienic and Epidemiological Center of the RF. Complete protein corresponds to the minimal essential amino acid (EAA) score not lower than one. The B: C ratio, in general, depends on a human gender, age and physical load. The B: C was taken as averaged for men of different ages and different physical loads. In this study, traditional groats (fine-ground barley, rice, maize, millet), groats from grains of leguminous crops (chickpea, lentil, kidney bean, pea) and oil seeds (flax, hemp) were examined as ingredients. Using the computational method and data on the nutritional value of food products from several databases, the authors developed recipes of two- and threecomponent groats that meet the indicated criteria. The proportion of leguminous and oil crops in the obtained mixtures is 17–45%, which can affect taste of porridge. During the study, tasting of fine-ground barley porridge with addition of chickpea and lentil upon legume addition at a level of 10–35% was carried out. The porridge taste remained to be pleasant even at the maximum level of legume addition. Off-flavor typical of legumes was absent.

In the modern world, due to the consumers’ pace of life and lifestyle, there is a need for production of frozen food products that are ready-to-eat after defrosting or heating. An important task, therewith, is preservation of the micro- and macrostructure of flour products and aerated desserts. The paper presents an analysis of studies of aspects of production and realization of frozen finished products with the preserved micro- and macrostructure. A possibility of positioning aerated fermented dairy desserts as functional products is substantiated. In investigation of this product category, particular emphasis is placed on the role of the nutrient composition (proteins, fats, stabilizers and emulsifiers) and an importance of technological operations (freezing and fermentation). Attention is given to the state of the structural elements in the frozen and defrosted states. Despite the absence of crystals in defrosted desserts, it is necessary to take into account their influence on dispersity of the air phase in a frozen product. It was found that frozen noodles are a common product type in Asian countries and consumption of this product is growing every year. Other flour products (macaroni, bakery and confectionery products) are in demand as fast-food products. A promising direction in production of finished food products is a search for solutions and components for preservation of the product macrostructure. Among important tasks are maintenance of the marketable appearance of a defrosted product, prevention of the ice crystal growth in the frozen state and preservation of the protein structure. An important place in production of macaroni and bakery products is occupied by selection of cryoprotectants — components having an ability to inhibit the ice crystal growth and facilitating preservation of the product macrostructure. An important aspect of frozen product quality is its safety upon defrostation. In particular, the control of microbiological indicators and the related water activity value is necessary.

The paper presents a review of different approaches to solving problems arising upon greenhouse gas emission from activities of animal husbandry enterprises. The sector of ruminant animal production is under close attention for ecological reasons due to its significant contribution to emission of enteric methane (CH4) and an effect on global climate change. Moreover, analysis of the main sources of methane emission in the agricultural sector of the agro-industrial complex, including by species of livestock and poultry, is given. An impact of a feeding system, feeds and feed additives in use and manure storage on nitrogen losses is estimated. In this connection, the authors examine several promising scientific and practical development results that are aimed to reducing emissions and formulating a strategy for controlling direct emissions of greenhouse gases in animal husbandry that do not jeopardize animal productivity, especially in the context of sustainability. Practical activities that envisage the development of the complex of measures for reduction of greenhouse gas emissions are examined. Potential strategies for mitigating their consequences were divided into the following main categories: animal raising, changes in animal diets and manipulations with rumen. Furthermore, several other measures facilitating an increase in livestock productivity and reduction of the negative effect on the environment were taken. Eco-economic methods for assessing emissions of harmful gases in production of animal husbandry products are considered and the necessity of developing simpler cost-effective technologies for quantitative assessment of greenhouse gas emissions and a search for solutions to preserve favorable climate is emphasized. When assessing greenhouse gas emissions, the loss sizes and cumulative ecological damage are taken into account. Realization of strategies for emission reduction should lead to an increase in animal productivity and a decrease in the negative effect of animal husbandry on the environment.

Microalgae are rich in biologically active substances: proteins, carbohydrates, lipids, polyunsaturated fatty acids, vitamins, pigments, phycobiliproteins, enzymes, which are able to provide antioxidant, immunostimulating, antibacterial, antiviral, antitumor, antihypertensive, regenerative and neuroprotective effects on a body. The aim of this study is to run in vitro study of the antioxidant, antibacterial, fungicidal, antihypertensive and prebiotic properties of protein concentrate (PC), lipid-pigment complex (LPC) and carbohydrate-mineral complexes (CMC) obtained from the biomass of microscopic algae. To determine in vitro the antioxidant, antibacterial, fungicidal, antihypertensive and prebiotic properties of protein concentrates, lipid-pigment complexes and carbohydratemineral complexes obtained from the biomass of microscopic algae, the following methods were used: method of diffusion (on a solid nutritional medium); optical density method (in a liquid nutritional medium); the method for determining the antioxidant activity of the researched samples by their ability to restore free radicals; the method of inhibition of the angiotensin-converting enzyme. It was shown in this study that among the studied samples the carbohydrate-mineral complex provided the most pronounced antioxidant effect. It was found that both protein concentrates, and lipid-pigment complexes and carbohydrate-mineral complexes feature antibacterial and fungicidal properties. It was proven that among the studied samples the carbohydrate-mineral complex provided the least pronounced antihypertensive effect. It was found that the lipid-pigment complexes and carbohydrate-mineral complexes practically have no prebiotic properties. The biological activity (antimicrobial, fungicidal, antioxidant and prebiotic activities), as well as the antihypertensive properties, were confirmed in the protein concentrates, lipid-pigment complexes and carbohydrate-mineral complexes obtained from the biomass of microscopic algae (Chlorella vulgaris, Arthrospira platensis, Nostoc sp., Dunaliella salina, Pleurochrysis carterae). All these factors open up promising prospects for the practical application of protein concentrates, as well as lipid-pigment complexes and carbohydrate-mineral complexes.

Over the last century the people’s mode of life and eating habits has dramatically changed: the people of developed countries began to consume fast food, and also started disorderly and frequent snacking. The production of dietary meals and the increase of food assortment, including food produced from low-quality ingredients, led to the manufacturer’s necessity to use a large number of functional ingredients, i. e. those that improve taste of the food. Monosodium glutamate (MSG) is one of the widely used additives. Monosodium L-Glutamate (E621) is the sodium salt of glutamic acid found in all protein foods; it is used throughout the world as a food flavor enhancer. The legislation of the Russian Federation limits the content of monosodium glutamate, or additive E621, in a food product. Due to the fact that the glutamic acid takes the major weight in the monosodium glutamate molecule, which molecule is naturally present in almost all food products, the weight of the molecule of the E621 additive was determined by content of this amino acid expressed in terms of monosodium glutamate. In connection with the foregoing, it became necessary to develop a method for the quantitative determination of the mass fraction of monosodium glutamate introduced into food during the production of food products. Within the framework of this research a new method for determining the share of added monosodium glutamate is proposed, which is not associated with the natural content of glutamic acid. The authors have developed a method for determining the mass fraction of monosodium glutamate in food products with the help of high performance liquid chromatography with precolumn derivatization. This research presents metrological assessment of the developed methodology, determines accuracy rates and reproducibility factors in two concentrations ranges. For a range of 0.1 to 1%, the reproducibility is set at 17% and the accuracy rate is set at 30%. For the range of 1–10%, the reproducibility is 6%, the accuracy rate is 10% respectively. Also, during the development of the method, the lower limits for the quantitative determination (Limit of Detection — LOD) and qualitative determination (Limit of Quantification — LOQ) of the method were calculated. LOQ was equal to 0.01% and LOD accounted for 0.1%. The method has successfully passed the metrological certification and is included in the Register of Measurement Methods of the Russian Federation. It can be used by accredited laboratories for assessment and control of food quality.

The article presents the results of studies of the content of fatty acids in the lipids of the muscle tissue of young rams, and the composition of fatty acid of the internal fat of young rams, obtained from purebred genotypes (Soviet merino) and crossbred sheep genotypes: Soviet merino x Dzhalginsky merino and Soviet merino x Stavropol variety. Sheep were raised by moderate fattening. For the purposes of research the control group of sheep was slaughtered at the age of 8 months. As a result of analyzing the composition of fatty acid in the samples of muscle tissue and internal fat of the considered animals, 13 and 11 fatty acids, respectively, were identified. The lipids of muscle tissue showed an increased share of saturated fatty acids (53.93–56.34%) in reference to the total composition of fatty acids. In all studied groups, the internal fat of young rams contained a large amount of saturated fatty acids: from 64.46 (purebred) to 67.71% (crossbred). The calculated atherogenicity indices of muscle tissue (IA = 0.99–1.18) and fat tissue (IA = 1.11–1.21) in all groups of animals were at a low level; thrombogenicity indices of muscle tissue (IT = 1.98–2.28) and fat tissue (IT = 2.97–3.71) proved to be higher.

The effect of the type (bovine chymosin (Chy-max Extra), camel chymosin (Chy-max M), and modified camel chymosin (Chy-max Supreme)) and applied dose (1500, 2500, or 3500 IMCU/100 kg of milk) of milk-clotting enzyme (MCE) on the proteolysis degree, microstructure, rheological and sensory properties of Crescenza soft cheese was studied. The proteolysis degree of cheeses was directly proportional to the general proteolytic activity (PA) and dose of the MCEs added into milk during the cheese production. With an equal dose of the MCEs added into milk, the highest level of proteolysis was noted in the cheese options produced with recombinant bovine chymosin (Chy-max Extra). There were no statistically significant differences (p > 0.05) in the proteolysis degree between the cheese options made with the same doses of the camel chymosin (Chy-max M) and modified chymosin (Chymax Supreme). After 21 days of storage, the cheeses with Chy-max Extra MCE had the most plastic consistency, while the cheeses with Chy-max Supreme MCE had the hardest and most elastic one. Cheeses produced with Chy-max M MCE occupied an intermediate position in terms of consistency density. Recombinant MCEs based on camel chymosin (Chy-max M) and modified chymosin (Chy-max Supreme) with low level of PA, may be recommended for use in the production of soft cheeses. This will extend the shelf life of cheeses by slowing-down the plasticization rate of their consistency.

Food products unbalanced by their composition that are included in a diet are one of serious causes of the onset and development of noncommunicable diseases in the whole world. At present, the tasks of extending the market of products created on the healthy nutrition principles are set at the state level. Production of flour confectionery, in particular biscuits, is an important part of the Russian food industry. The traditional assortment of biscuits and its existing classification by types and groups have almost one-hundred-year history, are recognizable and appreciated by all age categories. A large part of biscuits recipe composition is wheat flour of the highest grade. It conditions the low nutritional value of this product category. A targeted change in the recipe composition is an effective strategy for quality optimization of the existing food products. In this case, the main task facing producers is transformation of the nutrient composition with simultaneous maintenance of the structure, taste and traditionalism of a product. The paper examines the topical direction of food product improvement, including flour confectionery, namely, introduction into their composition of whole grain raw materials that contain a wide spectrum of wholesome substances: vitamins, minerals, dietary fibers, including beta-glucans, phenolic acids, tocols. It is shown that the use of whole grains and products made from them has a clinically proved effectiveness, reduces the risk of appearance of cardiovascular diseases, diabetes, cancer. The paper presents the recommended levels for consumption of whole grains and products based on them, norms of the physiological requirements in dietary fibers for children and adult population of the RF and different countries of the world, gives data on the content of B group vitamins, tocopherols, tocotrienols, nutritional and energy value of some whole grain products. The definitions of "whole grain", "whole grain food" and "food with whole grain ingredients" are considered. Several legislative aspects of production of enriched products in the RF are described.

Licorice is scientifically known as Glycyrrhiza glabra; it belongs to the legume family. Glycyrrhiza glabra is a medicinal herb found throughout Asia and in some European regions. The aim of the present work was to study the chemical composition and biologically active properties of Glycyrrhiza glabra extracts produced by different methods. It has been established that Glycyrrhiza glabra raw materials (leaves) contain protein, fat, fiber and ash: 9.844±0.29%, 2.284±0.06%, 20.377±0.61% and 4.605±0.13%, respectively. In Glycyrrhiza glabra raw materials, mineral components were found, such as: Fe (289.00±8.67 mg/kg), Sr (165.00±4.95 mg/kg), Ca (89.0±0.6 mg/kg), Mn (18.00 ± 0.54 mg/kg) and Zn (23.00 ± 0.69 mg/kg). It is shown that Glycyrrhiza glabra raw materials contain vitamins: С (121.75 ± 3.62 mg/kg), В2 (49.59 ± 1.48 mg/kg) and В6 (21.99 ± 0.66 mg/kg). The highest yield of the Glycyrrhiza glabra extract (21.31 ± 0.64 mass%) was achieved when using the extraction method by Soxhlet with methanol. In these Glycyrrhiza glabra extracts, the highest amounts of biologically active substances were identified: 3,4-dihydroxybenzoic acid, p-coumaric acid, luteolin-7-glucoside, acacetin, apigenin-7-O-glucoside, chicoric acid and hesperetin. When using the maceration method with the mixture of solvents methanol+ NaOH, rosmarinic acid was identified, while in the extract obtained using maceration with the mixture of solvents methanol+ TFA, catechin was found in large quantities. Upon exposure to the Glycyrrhiza glabra extracts obtained by the Soxhlet method with methanol, the growth inhibition zones of test microorganisms were as follows: 13.6 ± 0.41 mm for Escherichia coli, 10.8 ± 0.32 mm for Pseudomonas aeruginosa, 16.1 ± 0.48 mm for Bacillus subtilis and 13.2 ± 0.39 mm for Candida albicans. The antioxidant activity of Glycyrrhiza glabra extracts obtained by the Soxhlet method was the highest in the ABTS method (117.62 ± 7.91 μmol Trolox eq/g) and the lowest in the FRAP method (23.91 ± 1.12 μmol Trolox eq/g). The antioxidant activity of the extracts in the DPPH method had the intermediate value: 58.16 ± 3.90 μmol Trolox eq/g. The antibacterial and antioxidant activities were manifested due to the presence of polyphenolic compounds and flavonoids in the Glycyrrhiza glabra methanol extract obtained by the Soxhlet method. Such an extract of Glycyrrhiza glabra can be a natural alternative to the existing therapy to eliminate bacterial diseases and early aging and oxidative stress of the human body emerging because of free radicals.

In the modern world, shelf life extension of foods with a possibility of controlling their freshness and quality in real time is gaining increasing importance. To solve this task, the development of pH-sensitive films based on edible biopolymers with addition of anthocyans as a color indicator can be proposed. For this experiment, sodium caseinate/ agar-agar biocomposite films with different content of anthocyans from black carrot (Scorconera hispanica) in a range of 0 to 15 mass% in increments of 5 mass% were prepared. It was established that the anthocyan content did not affect the thickness and moisture content of the films; however, it significantly reduced their moisture absorption and transparence. Water vapor permeability of the biocomposite films increased with an increase in the content of the aqueous extract of anthocyans from black carrot, which can be linked with the formation of pores and microcracks in the biocomposite matrix. All films with anthocyans showed changes in color depending on the environmental pH, which intensities depended on the anthocyan content. Edible films based on the mixture of sodium caseinate and agar-agar can potentially be used in the food industry to determine freshness of foods, which spoilage results in pH changes.