The wild passion fruit (Passiflora cincinnata Mast.) is an edible fruit with a great agro-industrial potential. Its peel is highly nutritious; however, it is often discarded as waste. This study aimed to produce and evaluate the physicochemical and nutritional properties of flour made from the peel of wild passion fruit ‟Cerro Corá”. The fruit was grown under both irrigated and rainfed conditions and harvested at different times. The completely randomized factorial design (2×3) comprised two cultivation systems (irrigated and rainfed) and three harvest times (60, 80, and 100 days after anthesis). The moisture content and water activity of the flours did not depend on the cultivation system. The greatest preservation of phenolic compounds was observed in the samples grown under rainfed conditions. The best physicochemical profile and bioactive content belonged to the flour samples produced 80 days after anthesis. These flours can be used as ingredients for functional food products due to their antioxidant potential.

Intestinal microbiome of commercial aquatic species is an important fish farming factor that prevents or reduces economic losses. Heterotrophic bacteria that inhabit intestinal mucosa are involved in digestion, vitamin synthesis, immune modulation, and resistance to pathogens. Age-related changes in the composition of heterotrophic bacterial flora affect health status, nutrient absorption efficiency, and growth rate during ontogenesis. Most studies focus on the luminal microbiota, while the mucosal layer remains understudied despite its reliable impact on the immune system. The current lack of data on the agerelated bacterial dynamics limits the development of age-specific diet strategies and disease prevention. This article presents data on the correlation between the age of rainbow trout (Parasalmo mykiss (Walbaum, 1792)) and the composition of cultured heterotrophic microflora. The research featured 40 fish aged from one to two years and grown on fish farms in the Republic of Karelia, Russia. The bacteria isolated from their intestinal mucosa were identified using standard microbiological methods. The analysis involved the morphotype and biochemical activity, as well as the tinctorial and cultural characteristics of the isolates. The species identification relied on the MALDI-TOF technology. The indices of dominance (Simpson, Berger–Parker), evenness (Pielou), diversity (Shannon), and richness (Margalef, Menhinick) made it possible to reveal that the heterotrophic component of the rainbow trout intestinal bacteria was a stable microbial community with a predominance of Bacillaceae and Enterobacteriacae enterobacteria, as well as Gram-negative non-fermentative bacteria. The index values corresponded to moderate α-diversity, which is typical of natural communities that tend to combine several abundant species with some rare taxa. These results may help develop a scientific system for managing the gastrointestinal microflora of commercial fish to improve their health and productivity.

In this study, we investigated the effect of adding Artemisia absinthium L. flower extract on the properties of sesame oil. At first, A. absinthium essential oil was extracted and analyzed for free radical scavenging power (DPPH), total phenols, flavonoids, and the main constituent compounds by gas chromatography and high-performance liquid chromatography. Then, 5 sesame oil samples were prepared, namely a control sample (without A. absinthium e xtract), s amples w ith 0.5, 1, a nd 1.5% ethanolic extract of A. absinthium), as well as a sample containing tert-butyl hydro quinone. The samples were kept in an incubator at 40°C for 35 days. They were analyzed on days 0, 7, 14, 21, 28, and 35 for the values of peroxide, acid degree, thiobarbituric acid-reactive substances, p-anisidine, total oxidation, conjugated dienoic acid, and oxidative stability (Rancimat method). As the storage period progressed, physical and oxidative changes increased in all the samples. On day 35, the control sample demonstrated high peroxide value, acid degree value, thiobarbituric acid-reactive substances, p-anisidine value, total oxidation index, as well as conjugated dienoic acid. These results were significantly (p < 0 .05) h igher t han t hose i n t he s ample with 1.5% A. absinthium extract. The extract had nearly the same protective effects as synthetic antioxidant tert-butyl hydro quinone. Thus, A. absinthium extract at the concentration of 1.5% was more effective than the other samples in reducing the rate of lipid oxidation in sesame oil. A. absinthium extract demonstrated good potential as an effective natural antioxidant that is able to extend the shelf life of sesame oil.

Efficient water management in agriculture is crucial for sustainable crop production, particularly in regions facing water scarcity. This article introduces a comprehensive predictive model for optimizing the current irrigation of Dutch roses in the Beni Mellal region of Morocco. The model addressed the need for precise water management across four distinct plant growth stages. The integrated system proved able to estimate the daily irrigation requirements based on historical weather data and crop-specific factors. The model incorporated four main components: weather prediction for temperature, net radiation, wind speed, and dew point; calculating the reference evapotranspiration using the Penman-Monteith equation; applying the crop coefficients specific to each growth stage; as well as estimating the crop evapotranspiration and determining daily water needs. The system offered a systematic approach to predicting the daily water requirements for Dutch roses across the entire growth cycle. By leveraging historical weather patterns and growth stage-specific crop coefficients, the system provided a predictive tool for proactive irrigation management. The model proved highly adaptable as it was able to generate forecasts based on weather trends and plant growth stages, potentially leading to a more efficient water use than conventional irrigation methods. This integrated approach is expected to allow the rose farmers of Beni Mellal to optimize their irrigation practices. While field validation is needed to quantify its impact, the model’s framework already shows potential for enhancing water use efficiency in cultivating roses and other crops in arid environment.

The research featured fortified fermented drinks from pasteurized buttermilk with such natural additives as Jerusalem artichoke syrup and beetroot dietary fiber. The optimal symbiotic culture included Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus: it provided rapid fermentation and a creamy, homogeneous structure with delta pH time = 3.5 h. Jerusalem artichoke syrup was added in amounts of 3, 6, and 9%. Its optimal share proved to be 6% by the weight of the finished product. Beet dietary fiber was added in amounts of 2, 4, and 6%, where the optimal amount was 4%. A higher percentage affected the consistency of the finished product but not its clotting or taste. The experimental drinks were produced by the tank method and fermented at 42 ± 2°C until dense clotting and titratable acidity = 72 ± 2°T. The finished product was stored at 4 ± 2°C. The shelf-life was 12 days for the sample with Jerusalem artichoke syrup and 14 days for the drink fortified with beetroot fiber. The physical and chemical indicators showed that the energy value of the fortified fermented buttermilk drinks was on average 45.3% lower compared to conventional fermented dairy drinks. As a result of research, it has been established that the use of plant components, namely Jerusalem artichoke syrup and beet dietary fiber in the production technology of fermented milk drink from buttermilk makes it possible to obtain a finished product with improved consumer properties.

Malnutrition is a global problem that is caused by insufficient sources of vitamins, microelements, and other nutrients. This creates a need for developing long-term preservation techniques. One of the solutions is to pre-treat food materials before freeze-drying by applying advanced and safe electrophysical techniques instead of traditional thermomechanical methods. We reviewed three of the most promising electrophysical techniques (low-temperature plasma, ultrasound, and pulsed electric field) which have proven effective for a wide range of food materials. In particular, we focused on their mechanism of action and the equipment required, drawing on successful laboratory and large-scale studies in Russia and abroad. The electrophysical techniques under review had an etching effect on the material, caused electroporation, and changed the material’s internal structure. In addition to these effects, we described their process and technology, as well as their advantages and disadvantages in industrial applications. Based on literature analysis, we stressed the importance of developing innovative electrophysical techniques for the food industry. These techniques should ensure high energy efficiency of the freeze-drying process and maintain good quality characteristics of food products.

The wood pigeon (Columba palumbus) is the largest pigeon in Russia: an adult bird weighs max. 620 g. Its population in Central Ciscaucasia is quite numerous, which makes it a popular object of sports hunting. However, very little is known about its diet and feeding habits. This article describes the seasonal features of C. palumbus diet during the hunting season in the Stavropol Region, Russia. The study relied on the analysis of foods extracted from 66 crops and stomachs of wood pigeons killed by hunters or hit by road vehicles in various biotopes in 25 districts of the Stavropol Region. In the steppe areas, wood pigeons usually inhabit summer gardens, orchards, vineyards, and green belts along fields, roads, and railways. Wood pigeons are phytophages, which means they feed on plants. Their autumn diet includes sunflower seeds (17.98% occurrence rate, 19.68% total diet), corn grains (15.11 and 9.56%, respectively), wheat (14.39 and 9.98%), flax (6.47 and 10.4%), and millet (2.88 and 4.82%), as well as seeds of wild plants, e.g., wild vetch (7.19 and 3.14%), catchweed (5.75 and 6.25%), trailing bindweed (2.88 and 4.27%), etc. The wood pigeon inhabits all districts of the Stavropol Region, which makes it a promising game bird species. In addition to cultivated plants, e.g., wheat, sunflower, peas, and corn, wood pigeons feed on a wide range of weeds. The research results contribute to scientific data on C. palumbus as a game bird and cast light upon some of its feeding patterns.

Intensifying agricultural production involves an active use of agrochemicals, which results in disrupted ecological balance and poor product quality. To address this issue, we need to introduce biologized science-intensive technologies. Bacteria belonging to the genera Azotobacter and Pseudomonas have complex growth-stimulating properties and therefore can be used as a bioproduct to increase plant productivity. We aimed to create a growth-stimulating consortium based on the strains of the genera Azotobacter and Pseudomonas, as well as to select optimal cultivation parameters that provide the best synergistic effect. We studied strains Azotobacter chroococcum B-4148, Azotobacter vinelandii B-932, and Pseudomonas chlororaphis subsp. aurantiaca B-548, which were obtained from the National Bioresource Center “All-Russian Collection of Industrial Microorganisms” of Kurchatov Institute. All the test strains solubilized phosphates and produced ACC deaminase. They synthesized 0.98–1.33 mg/mL of gibberellic acid and produced 37.95–49.55% of siderophores. Their nitrogen-fixing capacity ranged from 49.23 to 151.22 μg/mL. The strain had high antagonistic activity against phytopathogens. In particular, A. chroococcum B-4148 and A. vinelandii B-932 inhibited the growth of Fusarium graminearum, Bipolaris sorokiniana, and Erwinia rhapontici, while P. chlororaphis subsp. aurantiaca B-548 exhibited antagonism against F. graminearum and B. sorokiniana. Since all the test strains were biologically compatible, they were used to create several consortia. The greatest synergistic effect was achieved by Consortium No. 6 that contained the strains B-4148, B-932, and B-548 in a ratio of 1:3:1. The optimal nutrient medium for this consortium contained 25.0 g/L of Luria-Bertani medium, 8.0 g/L molasses, 0.1 g/L magnesium sulfate heptahydrate, and 0.01 g/L of aqueous manganese sulfate. The optimal cultivation temperature was 28°C. The microbial consortium created in our study has high potential for application in agricultural practice. Further research will focus on its effect on the growth and development of plants, in particular cereal crops, under in vitro conditions and in field experiments.

The demand for freshly squeezed natural fruit juices has increased in recent years, however their shelf life is quite short. Thermal processes applied to extend the shelf life of such products and increase their storage stability cause significant losses in color and other sensory properties, depending on the temperature applied. Therefore, the preference for high-pressure homogenization as an alternative to thermal processes is on the rise. We aimed to determine effects of ultra-high-pressure homogenization and production stages on some quality properties of chicory root juice. Ultra-high-pressure homogenization was applied at the pressure levels of 0 (Control), 50, 100, 150, and 200 MPA. The samples also included juice after homogenization with an ULTRA-TURRAX disperser and after a water bath. Ultra-high-pressure homogenization affected such quality characteristics of chicory root juice as total soluble solids (p < 0.01), pH (p < 0.01), L* (p < 0.01), a* (p < 0.01), b* (p < 0.01), a*/b* (p < 0.01), chroma (p < 0.01), hue angle (p < 0.01), and total color difference ΔE (p < 0.01). Higher levels of ultra-high-pressure homogenization pressure increased pH (p < 0.05), a* values (p < 0.05), and the a/b* ratio (p < 0.05) but reduced L* (p < 0.05), b* (p < 0.05), chroma (p < 0.05), and hue angle (p < 0.05) values of the juice samples. Thus, the use of ultra-high-pressure homogenization (100 and 200 MPa) contributed to improving the total soluble solids and redness values of chicory root juice. Our study showed that the ultra-high-pressure homogenization process improved the quality of chicory root juice.

This study explores the potential of utilizing quinoa protein as an egg substitute in bakery products for customers with health, culture/religion, or dietary restrictions. Quinoa protein was prepared from quinoa seed by alkaline solubilization followed by isoelectric precipitation and drying. Four different formulations of egg-free cakes were prepared by incorporating quinoa protein in egg equivalents of 50 g (Formulation 1), 75 g (Formulation 2), 100 g (Formulation 3), and 150 g (Formulation 4). The research involved Fourier-transform infrared spectroscopy and revealed such functional properties as proximate composition, physical properties, color, texture, microstructure, and sensory characteristics for the batters and the cakes. The incorporation of different quinoa protein concentrations significantly (p < 0.05) affected all the functional properties of the batters and the cakes. Such variables as crude protein and ash increased while moisture and fat contents decreased. The baking loss went down as the share of quinoa protein went up. The structural analysis showed an increase in gumminess and chewiness accompanied by a decrease in cohesiveness and elasticity. The analysis also revealed hardness and non-uniform changes. The lightness (L*) and yellowness (b*) of the cake surface and crumb decreased while the redness (a*) increased. The cakes prepared according to Formulation 4 with the greatest share of quinoa protein had a high nutritional value with reasonable concentrations of essential amino acids in general and a high level of lysine in particular. The same sample also received the highest score for overall sensory properties. The sensory assessment proved that quinoa protein could meet consumer expectations of egg-free cakes.