Hydrocolloids of stabilization systems are necessary components in ice cream production. They influence viscosity, stabilization of structural elements and melting rate. Their role is especially important in production of ice cream with the low content of fat and nonfat milk solids. Today, specialized stabilization systems for production of such ice cream are absent. Moreover, when choosing stabilization systems, there are problems of economic character that are linked with an increase in prices on the effective polysaccharide — locust bean gum. The aim of the research was substantiation of the composition of the effective formulation of hydrocolloids using their available variety, xanthan gum, to use in production of milk-containing ice cream (with the reduced content of fat and dry nonfat milk substances). To achieve the best quality indicators, a whey protein microparticulate was introduced into milk-containing ice cream. Based on the synergetic properties of hydrocolloids in terms of dynamic viscosity, the composition of four formulations was determined with the content of xanthan gum of 8.6% (in samples 1 and 2), 16% (in sample 3) and 3% (in sample 4). Ice cream with the complex stabilization system of the trademark Cremodan 334 was produced as a control sample. The following indicators were determined in all samples: dynamic viscosity, viscoelastic characteristics (hardness, adhesion strength, gumminess), melting rate, condition and dispersity of the air phase and ice crystals. All developed formulations were superior to the control sample in terms of viscosity by 1.2–2 times. It has been found that replacement of the kappa-carrageenan fraction with iota-carrageenan in combination with guar gum and xanthan gum in an amount of 50% leads to a decrease in viscosity by 1.3 times. A reduction of visco-elastic characteristics was noted in the samples of hydrocolloid formulations under study. When using iota-carrageenan (samples 2 and 4), a notable reduction of thermal stability of ice cream was revealed in sample 4. Furthermore, a decrease in dispersity of the air phase was observed; the content of air bubbles with a size of 50 µm reduced by almost 30%. Based on the results of the investigations, it has been established that the formulation of hydrocolloids of ice cream sample 1, which consists of mono- and di-glycerides of fatty acids, guar gum, xanthan gum and kappa-carrageenan, allows obtaining a product with technologically necessary quality indicators and the most cream-like consistency.

Industrial hemp (Cannabis sativa L.) is a multifunctional raw material with a wide spectrum of applications. A huge interest in hemp has arisen in the food industry comparatively recently. Seeds and cake of hemp have the high protein content (20.00-38.70% and 27.90-40.70%, respectively), which makes them a promising raw material for production of concentrates, isolates, and hydrolysates for the food industry. Hemp cake is distinguished by the high content of fiber (17.41-60.38%) and can be used as a prebiotic component of food. In terms of the amino acid content, the amino acid composition of hemp exceeds the corresponding indicators of the reference protein recommended by WHO. The content of lysine is the only indicator, in which hemp protein is inferior to the “ideal” protein. Digestibility of protein of hulled hemp seeds is in a range from 90.8% to 97.5%, which is comparable to digestibility of casein. Digestibility of hemp isolate is 88-91%, which is 21.9% higher than that of soy protein isolate. Peptides and amino acids contained in hydrolysates of hemp protein can show the high biological activity. Hydrolysates attract interest among researchers not only because of their bioactivity but also because of their high digestibility and nutritional value. Targeted proteolysis is a tool that facilitates an improvement in the functional-technological properties of protein. Seeds and cake are a promising raw material for using in food technologies to produce vegetable oil, dietary fiber, protein preparations and functional products. The aim of this paper is to analyze the main methods for industrial hemp processing and promising directions of using protein products from waste of hemp oil production in the food industry.

Protein concentrates have a high biological value and contain significantly less lactose in comparison with dry skimmed milk. The use of protein concentrates in ice cream without the content of non-fat milk solids allows not only making up for protein but also developing the component composition of a product with the low content of lactose. In this regard, the study of technologically significant quality indicators of ice cream with the low content of lactose without non-fat milk solids when using milk and whey protein concentrates is an urgent task. The rheological, microstructural, color and thermostatic characteristics, as well as the oxidative stability of fat of the test samples were determined in the research. It has been found that viscosity decreased by 1.8-2.6 times when using whey proteins. The use of protein concentrates led to an increase in hardness and adhesiveness by 2.2-4.1 and 1.6-5.0 times, respectively, but did not significantly affect the thermal stability. The mass fraction of fat had the greatest influence on these characteristics. The study of color characteristics of ice cream made it possible to reveal a decrease in the yellowness index when using milk protein concentrate. It has been established that color differences in most of the samples were not recognizable to the human eye. The induction period was characterized by the lowest value in the samples with whey proteins, thus indicating a probability of a faster oxidation process in them. The use of protein concentrates did not have a significant effect on ice crystals. The stability of the air phase was significantly reduced when using the whey proteins. A multivariate analysis of the studied samples divided them into the control and the samples containing protein concentrates. Based on the technologically significant quality indicators, the use of milk protein concentrates in the production of low-lactose ice cream is more preferable than the use of whey protein concentrates.

The understanding of the reaction of HAA formation in foods is a key for finding methods for reduction of their quantity. Currently, more and more experimental works are dedicated to the question of HAA formation in model matrices to establish the main precursors, intermediate products, catalysts and inhibitors in the reaction of their formation. It is believed that HAAs are formed in foods in the course of the Maillard reaction. Amino acids, carbohydrates and creatin(in)e are assigned to the main precursors in the reaction of their formation. In this work, therefore, investigations of experimental matrices were carried out. The experimental matrices consisted of amino acids (eight essential, glutamic acid and aspartic acid), carbohydrates (glucose, fructose, saccharose, lactose) and creatine. The performed investigations have shown that carbohydrates can behave differently (both as catalysts and inhibitors) in the reaction of HAA formation. Among all studied matrices, the highest quantity of PhIP was found in the samples with phenylalanine; its content varied in a range from 7,159.79 to 27,837.79 ng/g. Based on this result, it is reasonable to suggest that among all amino acids, phenylalanine is the main precursor in the reaction of PhIP formation. High concentrations of PhIP were also observed in the samples with tryptophan in a range from 1,791.19 to 4,891.36 ng/g. The results obtained show that the use of certain sources of carbohydrates upon thermal processing of meat can theoretically lead to a reduction in the quantity of formed HAA.

Agro-industrial by-products contain valuable components such as polyphenols that can play a significant role in producing milk with specific properties through rumen fermentation. In Egypt, the buffalo milk chain has a potential market, which is larger than that for cow milk, especially in small villages. Therefore, this study aims to explore different feed ingredients from agro-waste for enhancing the functional properties of raw buffalo milk including polyphenols, flavonoids, vitamins A, C, α-tocopherol, and conjugated linoleic acid (CLA) contents. For this purpose, thirty dairy water buffalo (Bubalus bubalis) with a weight of about 520 kg were randomly divided into five groups of six animals each. The first group was fed a basal diet (silage) without agro-waste, while the other four groups were fed the basal diet after replacing 25% of the diet with different agro-wastes including barley (snack/bakery waste), sweet potato/carrot, biscuit/cake waste and tomato pomace. The feeding experimental period lasted 90 days, then milk samples (n = 150) were collected. Our results show that adding sweet potato/ carrot or tomato pomace to the basal diet enhanced the contents of vitamins A, C, and phenolic compounds reflecting on the enhancement of the antioxidant capacity of raw buffalo milk. Concerning the CLA content, the milk samples collected from buffalo fed the basal diet fortified with tomato pomace and biscuit/cake waste had the highest CLA and α-tocopherol content. Therefore, this study recommends using the tested agro-waste ingredients for producing functional buffalo milk, especially for small-medium milk producers.

Molecular peptide grafting (MPG) is the isolation/synthesis of a bioactive fragment of a peptide/protein and its subsequent transfer to a target protein/peptide to create a new protein product with specified unique biological properties. This is one of the methods together with molecular stapling and peptide backbone circularization to strengthen the structural organization of short peptides. Nowadays research on MPT is mainly focused on demonstrating its usefulness and applicability, rather than on the development of next-generation biopeptides. The purpose of the mini-review is to demonstrate the applicability of MPT to create stable and bioavailable peptides of a new generation with enhanced biological properties. Choosing the right scaffold for subsequent inoculation of a biologically active peptide sequence into it is the most important task in creating targeted biopeptides. Peptides with the necessary framework, such as cyclotides, can be obtained by three-phase synthesis. Cyclotides have a common mechanism of action. Their biological activity is determined both by the ability to bind proteins with the formation of pores and destruction of biological target-membranes, and by the properties necessary to create new peptides in the scaffold. Various peptide inserts can be used to ensure the functionality of new biopeptides obtained by the MPT method. Different peptide drugs are an example of the effective practical use of MTP. Consequently, MPT makes it possible to effectively design a new generation of biopeptides characterized by high epitope thermodynamic and metabolic stability with new or enhanced biological functions. However, the effectiveness of the peptides obtained by the MPT must be proved in vitro and in vivo.

A recipe of snacks based on flour composite mixtures has been developed and scientifically substantiated with the aim of extending an assortment of flour snack products belonging to the category of specialized products. These snacks are intended for consumers adhering to the health nutrition principles and, first of all, for patients with celiac disease. Gluten-free types of flour fortified with the asafoetida spice are used in the recipe. Preliminary studies demonstrated that the formulation with a ratio of 60% rice flour, 20% pea flour and 20% chickpea flour had the highest biological value among six variants of flour mixtures. Using the mass-spectrometry method, a wide spectrum of aromatic substances belonging to different classes of organic compounds was revealed in the composition of the asafoetida spice, including aliphatic alcohols, oxo-compounds, aliphatic and aromatic carboxylic acids, esters, terpenes, phenol derivatives, heterocyclic aromatic compounds (derivatives of furan and thiophene). They have a wide spectrum of action: determine taste and aroma, show the antioxidant properties, and prevent fat rancidification. The investigations showed that addition of 0.2% of asafetida to the flour mixture not only increased the oxidative stability of snacks (induction period increased by 1.5 times), but also reduced the content of lipids. This was achieved due to a decrease in fat absorption during deep-fat frying (approximately by 1.5 times). As a result, the caloric content of the product reduced by 6.8% compared to the control, the oxidation processes were retarded and the shelf-life of snacks was extended. The results of the organoleptic assessment show that gluten-free snacks with the addition of asafetida are significantly superior to the control sample. The total score of snacks with asafetida was 24 points compared to 19 points given to the control sample. They had the most harmonious appearance, color, taste, and odor according to the profilogram of organoleptic indicators among products such as gluten-free snacks based on flour composite mixtures without additives (control), with addition of dietary fibers, with addition of the asafoetida spice and dietary fibers.

From agricultural production to domestic consumption of products, the food industry produces huge amounts of waste every year, which leads to contamination of soil, water and air. Waste created upon processing agricultural raw materials and using axillary materials, such as additives, certain chemical components, fuel and so on, enhances an impact of the food chain on the environment leading to depletion of natural resources. In the last few years, production branches of economy, including the agro-industrial complex, have made attempts to maintain the balance between their impact on the environment, the use of resources, well-being of the population and economic benefits. This trend stimulates the intensive development of the theory of circular (cyclic) economy or closed-loop economy and facilitates a search for methods of its realization in the real economic system. The paper summarizes the main specific features typical of circular economy: strengthened control of supply of limited natural resources and maintenance of the stable balance of renewable resources; optimization of consumption processes by development and use of products, components and materials that correspond to the highest level of their reuse; detection and prevention of negative external effects of current production activities to increase efficiency of the economic and ecological systems. With that, despite the fact that the concept of circular economy was formulated several decades ago, its comprehensive definition is still a subject of discussions. Ambiguity of the existing definitions shows that the concept of closed-loop economy has different meaning for stakeholders. The paper examines several aspects of using elements of closed-loop economy in certain branches of the agro-industrial complex, including the meat industry. A special attention in this work is given to the introduction of modern technologies and equipment for efficient processing of waste from crop husbandry, animal husbandry and meat production to include it into the economic turnover. In addition, ecological problems arising in the course of activities of enterprises of the food and processing industries are examined and the possibilities of solving these problems by introduction of the model of circular economy have been established. Risks and barriers preventing transition of Russia to the model of circular economy have been revealed. The authors propose measures and directions of scientific research aimed at the development and introduction of elements of closed-loop economy in the meat sub-complex, including related branches of the agro-industrial complex.

Iodine performs a number of important functions in the body, participating in the synthesis of thyroid hormones, which creates the need for constant replenishment of the element in adequate amounts. Continuous monitoring of micronutrient deficiency in the Russian Federation reveals low average daily iodine intake and an increase in the number of cases of thyroid diseases in the period from 2010 to 2020. This actualizes the need to develop new therapeutic and preventive approaches to replenish iodine deficiency. The aim of the review is to analyze the problem of iodine deficiency in Russia and existing practices of its leveling in order to develop a new approach to the prevention and treatment of iodine deficiency conditions. The sample includes publications in Russian and English in the period from 2002 to 2023, using the resources of scientific metric databases Elibrary, Google Scholar, CyberLeninka, PubMed and ScienceDirect. The research work showed that the common practice of eliminating iodine deficiency is to increase the level of consumption of the trace element in the diet, the consequence of which is the availability of a wide range of iodized food supplements and products on the market. However, the analysis of the current functional nutrition sector has revealed a number of drawbacks associated with low bioavailability of the element and its resistance to technological factors in the production of food products. The article presents the key factors influencing the effectiveness of nutritional supplements being developed for nutritional correction of iodine deficiency. They are based on the evaluation of existing means of prevention. The study proposes the development of the technology of whey hydrolysates enriched with iodine and zinc. Application in food production of a food additive based on protein components of milk whey opens new opportunities for processing of secondary dairy raw materials and for full utilization of all milk components. The rich amino acid composition of the additive helps to increase the concentration of essential trace elements in products, as amino acid residues are able to bind iodine and chelate zinc.

The research was aimed at studying the combined effect of micro- and ultrafiltration technological parameters for justification of rational modes in the production of whey protein isolate. The process flow of whey protein isolate production was determined. It includes whey purification from casein dust and fat, pasteurization, ultrafiltration, microfiltration, ultrafiltration (combined with diafiltration), spray drying. Concentration was carried out from a dry matter mass fraction of 5.4-5.6% to 11.3-12.6% (protein concentration factor is 6.5-13). Microfiltration of the resulting retentate was used to maximize disposal of milk fat. The process was carried out using ceramic membranes (pore size from 0.14 pm to 1.4 pm). Their protein retention capacity was 0.2-0.4%, fat retention capacity was 64.6-76.2%. Rational microfiltration modes were selected. They are inlet pressure 0.15-0.2 MPa and temperature 10-15 °C. The microfiltration permeate was treated via repeated ultrafiltration combining it with diafiltration. It was possible to achieve the protein content in dry matter of the product not more than 87% using diafiltration with half the volume of water. However, it does not meet the requirements for the isolate. Increasing the amount of water for diafiltration caused a rise in the protein content in dry matter of the concentrate. The protein mass fraction in the whey protein isolate before drying was at least 17%. The whey protein isolate powder was characterized by the high protein content (93% in terms of SNF), quality and safety indicators met the requirements of regulatory documentation.

Reliable information about meat quality at all stages of the production process is necessary to ensure high quality of meat products. The structure of muscle, connective and fat tissues plays a direct role in formation of meat quality. Microscopic methods allow investigating the meat structure and determining its change depending on a range of endo- and exogenous factors (animal species, breed, sex, conditions of raising and slaughter) and on a type of technological processing. The paper presents the main directions of using microscopic analysis in investigation of meat and finished meat products. An advantage of microscopy is presentation of results in a visual form as well as a possibility of performing morphometry, including with the use of computer systems of image analysis, and obtaining quantitative characteristics of structures. Most common are light microscopy and electron microscopy. Due to various staining procedures, light microscopy enables detecting different components of a sample, studying topography and morphology of tissues and cells. Electron microscopy gives information about the ultrastructure of cells and their chemical composition. The paper discusses possibilities of microscopy in assessment of composition and detection of falsification of finished meat products. It has been noted that the use of several approaches and methods of staining allows reliable identification of many components, including components of plant origin. Histological methods can ensure detection of falsification and control of meat product composition at the state level.

The study was conducted to evaluate food safety knowledge and practices of food handlers in twenty-four food premises at nine campuses of Sudan University of Science and Technology (SUST), Khartoum State, Sudan. A structured questionnaire about demographic characteristics, food safety knowledge and practices of one hundred and five respondents was used. Data showed that 95.2% of respondents were Sudanese; 99% were males, the majority were singles, 43.8% were university graduates, 64.8% were in the age group 20-30 years, 100% had good knowledge regarding the importance of maintaining a clean environment in food premises, preparing food in a safe way, danger of food poisoning and 95.4% agreed that it is their responsibility to prevent food poisoning. Food handlers had in general satisfactory practices of personal hygiene; however, 64.8 to 69.5% had some poor practices, particularly not wearing clean aprons, masks, gloves and hair nets. Among the respondents 68.6% received basic training in food safety. The study suggests that mandatory food safety education and training should be organized to strengthen food handlers' knowledge, attitudes and practices in food safety areas which are either weak or lacking. The HACCP system should be implemented in food premises at the university campuses.

Glaze, giving confectionery products an aesthetically attractive appearance, provides the possibility of prolonging their shelf life. The main raw components of the glaze are sugar and fat, which determines its high caloric content. Modern trends dictate the need to create confectionery products enriched with essential nutrients found in vegetables, berries and fruits. The introduction of finely ground additives in the form of fruit and vegetable powder into the glaze formulation may entail changes in the rheological and crystallization properties of the glaze. The aim of the research is to develop technological methods of fruit and vegetable confectionery glaze production with increased content of dietary fibers and reduced amount of added sugar, as well as to establish requirements for fruit and vegetable powders as raw materials used in the production of confectionery glaze. The objects of the research were industrial samples of fruit and vegetable powders from raspberry, apple, carrot and beet, as well as samples of confectionery glaze produced in laboratory conditions. Common and special research methods were used in the work. The technological acceptability of using fruit and vegetable powders in the production of confectionery glaze according to their physical and chemical parameters has been determined. The yield stress of the glaze increased as the content of fruit and vegetable powder increased from 3 to 15% to varying degrees depending on its fat-absorbing capacity. The crystallization characteristic of the glaze changed: the solidification temperature decreased by 1-2 °C, the crystallization duration increased by 27-40% compared to the control sample. The nomenclature is substantiated and numerical values of quality criteria of fruit and vegetable powders to ensure technological properties of glaze are given. The influence of step-by-step introduction of surfactants on the value of yield stress of confectionery glazes with fruit and vegetable powders is shown. The technology of fruit and vegetable confectionery glaze with a high content of dietary fiber (9 g/100 g) and with a reduced amount of added sugar has been developed.

The article presents the results of a study of the influence of monospecies gas-aroma-forming cultures Lactococcus lactis subsp. lactis biovar. diacetylactis (L. diacetylactis) and Leuconostoc subsp. on the peculiarities of pattern formation in cheeses with a low second heating temperature molded from a layer. The studied cultures were used at a dose of 0.6% of the total milk volume as as single starter microflora in the model cheeses (1-M and 2-M) and additional microflora along with the main lactococcal microflora (Lactococcus lactis subsp. lactis; Lactococcus cremoris) in the control cheeses (1-K and 2-K). The model and control cheeses were subjected to microbiological tests (total number of lactic acid microorganisms, number of L. diacetylactis and Leuconostoc subsp.), physicochemical (mass fraction of moisture, pH), biochemical (mass fraction of lactose) and organoleptic studies after pressing and during ripening at the age of 15, 30, 45, 60 days. It has been established that the use of a culture of citrate-fermenting lactococci L. diacetylactis ensures a stable lactic acid fermentation process during the production and ripening of the model and control cheeses, the formation of an elastic consistency and the desired pattern with eyes of a regular round shape. The use of the hetero-fermentative culture Leuconostoc subsp., as single starter microflora, does not guarantee the required level of lactic acid fermentation during cheese production and leads to an increase in the moisture content of the cheese mass after pressing and overacidification of the cheese in the first stages of ripening, which together contributes to the formation of an overly plastic consistency and an overdeveloped pattern in the form of cracks. The use of Leuconostoc subsp. as a gas-aroma-forming component of a traditional starter culture for semi-hard cheeses, also consisting of mesophilic lactococci Lc. lactis subsp. lactis and Lc. cremoris, causes the development of a nest-like pattern, which does not fully ensure the formation of the desired pattern with regular rounded eyes.

Tea or tea shrub is a plant of the Camellia sinensis species, the leaves of which, previously prepared in a special way, are the traditional raw material for the production of tea products. Varietal gene identification of tea allows us to increase the level of assessment of the authenticity of tea raw materials and tea products. It is predominantly based on DNA technologies for the detection and interpretation of SNP markers (Single Nucleotide Polymorphism), represented by a wide arsenal of both expensive high-tech methods and publicly available laboratory approaches. Species gene identification of the raw material composition of tea-based soft drinks is an equally important area of research due to the risk of falsification of this type of product. The purpose of this study was to find methodological approaches to the varietal gene identification of tea raw materials and to the species gene identification of the raw material composition of tea-based soft drinks. As a result of a bioinformatics study to identify polymorphic restriction sites in the nucleotide sequences of Camellia sinensis genome loci, diagnostically significant restriction enzymes were selected that were capable of detecting SNPs and identifying tea genotypes using the analyzed markers. At the same time, 16 loci had potential for practical application, of which 11 belonged to the group of the most informative SNP markers. A post-analytical assessment of tea varieties was carried out with them regarding their genotypic affiliation and identifiability as part of solving the first task of the study. To achieve the second task, a molecular genetic approach to the species identification of the raw composition of soft drinks based on green tea was tested. The study included the analysis of experimental drinks (with natural flavoring “Lemon” and synthetic flavoring “Peach 716”), as well as commercial concentrates “TIAKVA” (based on extracts from the coarse stems of green or black tea). The methods used in the work were PCR (Polymerase Chain Reaction), RFLP (Restriction Fragment Length Polymorphism) and direct sequencing of the amplified chloroplast DNA locus. The combination of two methods (PCR and sequencing) showed its effectiveness in establishing the belonging of the analyzed nucleic acid samples to the Camellia sinensis species, the raw material base of the studied drinks and concentrates. However, to unlock the authentication potential of PCR with primers #1 and #2 combined with RFLP analysis, it will be necessary to select diagnostically significant restriction enzymes suitable for generating species-specific combinations of PCR-RFLP profiles of marker sequence.

According to the results of review of the regulatory legal acts and standardization documents, the necessity has been determined to develop a methodology for risk assessment in production of functional food products and its introduction into operation for implementation of the quality control system of food products fortified with iodine. This article represents the description of development of risk assessment methodology assigned for assessing the quality control system for functional foods fortified with iodine. The hazardous event in this case is the non-compliance of the food product with the regulatory requirements, in particular the decrease of iodine content in the functional foods down to a level below 30 mcg/100g of the product, which is less than 15% of an adult person's daily requirement. To assess the probable risks that can affect the peculiar features of the functional foods, RCA root cause mapping system was proposed that includes the standard methods: Ishikawa cause and effect diagram, fault tree analysis FTA, failure mode and effect analysis FMEA, and Pareto analysis. The technology of producing of the cooked sausages fortified with iodine-containing food ingredients was chosen as the object of research, as this technology is associated with a wide variety of technological modes and methods of raw materials processing, as well as the storage conditions of the ready products. The results of the study included a review of the collected data, consideration of the hypothesis, expert opinion on the most probable root causes of failures and losses, and the recommended preventive and corrective actions.

Foodborne illnesses, mainly infectious, are a leading cause of morbidity and mortality worldwide. Pathogenic bacteria are present at virtually every stage of the food production chain, compromising company food safety programs and causing out-breaks of foodborne illnesses in various regions of the world. Finding new solutions that provide adequate microbiological stability to minimally processed foods is key to controlling bacterial pathogens that cause foodborne illnesses. The use of chemical and physical methods of food preservation often leads to a deterioration in their nutritional value, physical and organoleptic properties. Minimally processed foods produced without any radical preservation methods may be at particular risk of developing microorganisms, including pathogens. Low-temperature production processes and refrigerated storage promote the development of psychrophilic microorganisms; another threat is posed by high microbiological contamination of raw materials. To preserve the quality of food products, the most commonly used physicochemical methods include modified atmosphere packaging, membrane methods or ultrasound. Alternatively, biological methods can be used: bacteriophages and phage cocktails, bacteriocins, inactivation of plant tissue degradation enzymes, phytochemicals, edible coatings. Moreover, they can be used either individually to limit the growth of bacteria in the food environment, or in combination with other methods in order to achieve maximum effect. This article discusses the main biological methods of combating pathogenic bacteria most commonly found in the food environment. The purpose of this review was to consider existing biological methods for processing plant objects, as well as to identify the advantages and disadvantages of each method.

The important component in the activities of the collection of starter microorganisms is the preservation of the pool of the strains valuable for industrial production. Lyophilization (also known as freeze drying) is a widely used method for the long-term storage of the collection cultures. The critical parameter of the process of lyophilization is the pre-freezing temperature. This article brings forward the results of researches of the rate of survival of lactococcus strain cultures during their lyophilization with pre-freezing at the temperatures of minus 20 °C, minus 30 °C and minus 55 °C. Reconstituted 10% skim milk was used as the medium for strain culturing and lyophilization. Different reactions were detected among the microorganisms of Lactococcus lactis subsp. lactis, Lactococcus cremoris and Lactococcus lactis subsp. lactis biovar. diacetylactis for their freezing and lyophilization under the tested conditions. The highest rate of survival of lactococcus strains was observed at the freezing temperature of minus 20 °C. The most resistant cultures appeared to be Lactococcus lactis subsp. lactis biovar. diacetylactis — their rate of survival after lyophilization at minus 20 °C amounted to 42.6-57.9%. The lowest survival rate was recorded for Lactococcus cremoris in all freezing modes (from 3.1 to 15.7%). Lyophilization of lactococcus collection cultures ensures high survival rate of the cells.

Alizarin is a polycyclic compound isolated from roots of Rubia tinctorum that has potential as a breast anticancer candidate. Increasing anticancer activity can be done through structural modification to produce derivatives in the form of group substitution in the meta position using acyl. The purpose of this work is to forecast the anticancer activity of alizarin and its derivatives on the MMP-9 receptor using. Important biological activity factors will be identified by Quantitative Structure Activity molecular docking Relationship (QSAR) and projected absorption, distribution, metabolism, elimination, and toxicity (ADMET). Using Molegro Virtual Docker (MVD), molecular docking was carried out on the MMP 9 receptor (4WZV.pdb). LogP, Etot, and MR are the physicochemical parameters that are examined in order to produce QSAR. Statistical Package for the Social Science (SPSS) was used for the QSAR analysis. The pkCSM was utilized to determine ADMET prediction. The acyl alizarin derivatives have a lower rerank score than alizarin, according to the docking results so that they are predicted to have more potent anticancer activity. The QSAR analysis's findings indicated that logP and Etot had the greatest effects on the alizarin compound's and its derivatives' activity. The results of the ADMET prediction indicate that acyl alizarin is less harmful and superior to alizarin. Research findings show that it is possible to synthesize acyl alizarin derivatives, especially alizarin octanoate, which will then be tested in vitro or in vivo to determine its anti-breast cancer activity and toxicity.