Healthy Food Products Research Articles

THE USE OF MARE'S MILK POWDER AND SEAWEED POLYSACCHARIDE IN THE DEVELOPMENT OF SPECIALIZED CHOCOLATE FOR HEALTHY DIET

Currently, one of the global problems of world health is the widespread occurrence of chronic non-communicable diseases caused by individual psychological and social correlates of nutrition, as well as insufficient physical activity. One of the ways to solve this problem is to conduct an effective policy of rationalizing the population's nutrition by introducing new specialized food products for dietary and preventive nutrition into the diet. In this regard, it is relevant to develop new healthy food products from the range of confectionery products enriched with various natural biologically active compounds that have pronounced restorative and immunomodulatory properties, using modern biotechnological approaches. The purpose of this research was to study the technological features of the enrichment of chocolate products with sulfated polysaccharide – fucoidan, isolated from brown algae. The article presents data on the use of mare's milk powder and fucoidan in the design of chocolate products with desired properties. In the course of the study, the optimal doses of adding fucoidan powder to the composition of chocolate were studied, and the organoleptic and physicochemical properties of the developed products were evaluated. The applied doses of fucoidan powder were studied at concentrations of 0.001%, 0.005%, 0.01% and 0.05%. The results of the assessment of organoleptic and physico-chemical parameters of laboratory batches of chocolate products showed that the optimal dose of fucoidan powder, as a functional component, is a concentration of 0.01 g per 100 g of the product. Based on the results of the study, the composition and technology for the production of specialized chocolate products was developed.

Marketing research of honey consumer preferences in the markets of Kostanay region

Bee honey is a valuable, multicomponent unique product produced by bees from the nectar of honey plants. In the human diet, honey is an alternative to sugar and sugar-containing foods as a healthier food product.
 Within the framework of this article, a marketing study and analysis of preferences among consumers of honey and other bee products among residents of Kostanay and the region were conducted.
 Today, about 50% of honey is produced in China, Argentina, the USA, Ukraine, Turkey, and Russia. Honey exporting countries are characterized by flexible economic and organizational interaction. The main role is played by the mechanisms of legal protection and the developed infrastructure of the industry, which ensures full-fledged work, sales of products, and the receipt of foreign exchange earnings to the country's budget.
 The materials of this article contain an analysis of the types of bee products consumed, quality criteria when choosing honey, other bee products, as well as factors determining the choice of consumers. Also, the priorities of the origin of honey (apiaries) have been determined among consumers.
 The study grouped the key characteristics of honey consumers in the areas of Kostanay region that affect their behavior, desires and preferences. By quantitative analysis of the results of the survey of the target audience, an average portrait of buyers of honey and other bee products has been compiled, which can be used by entrepreneurs at all stages of planning and promoting their products.
 A literary review of the state of knowledge of this issue was conducted, citing articles from domestic and foreign sources.
 The results obtained can be used by domestic producers in the development and optimization of a strategy for promoting bee products.

Food: God’s Gift to All People. Case Study from Croatia

In the light of the biblical message, food is God’s gift to all people. Church’s documents emphasize that food is a natural human need, and every human has a natural right to food. This, however, presents new challenges to humanity today, because market-oriented agriculture often prevails, which does not focus so much on the quality and availability of food for all people, especially the poor, but puts profit at the center. The first part of paper attempts to concisely present the attitude of the Holy Scriptures towards food, which contribute to today’s reflection on solving the problem of production and availability of healthy food. The second part presents church’s guidelines, aimed to overcome today’s injustices in the world and provide everyone with access to food, and highlights the importance of producing healthy food for the protection of health. The third part of the paper deals with certain decrees on food production and control and the promotion of ecological production in the Republic of Croatia. Nevertheless, adopting the legislation of the European Union and accepting its guidelines on the development of agriculture has brought a certain shift in recent years. This legislative framework will contribute to the strengthening of the Croatian rural community, the encouragement of small family farms, and the increase of food production, especially healthy, ecologically grown food.

The Impact of Cluster Fig Fruits Powder Addition on Nutritional and Organoleptic Properties of Some Healthy Food Products

Cluster fig, also known as goolar in Hindi, is a medicinal fruit abundant in India, offering a rich source of iron and other essential micronutrients. Wheat, a staple in the Indian diet, is energy-dense and provides valuable carbohydrates and proteins. Pearl Millet, the most commonly grown type of millet, is renowned for its high calorie, vitamin, and mineral content. Mung beans, part of the legume family, are calorie-dense and a great source of protein and polyunsaturated fatty acids. In this study, cluster fig powder, germinated wheat flour, germinated mung bean flour, germinated pearl millet, carrot powder, and beetroot powder were utilized for product development. Two products were developed with three treatments, varying the quantity of ingredients. Sensory and proximate analysis were conducted on the developed products, with each treatment having three different replications to minimize errors during analysis. Based on the sensory evaluation, T1 is considered the best among all treatments, with a moderate ratio of cluster fig contributing to its taste and flavor. The ash content varied across replications, with the control product having the highest ash content of 11.03%, likely due to experimental errors. Treatments T1, T2, and T3 had ash content values of 10.19%, 10.55%, and 10.89%, respectively. Organoleptic evaluation indicated that as the quantity of cluster fig increased, the taste became bitter, leading to decreased acceptability. Proximate analysis revealed that an increase in the quantity of cluster fig resulted in higher iron and zinc content in the products. This study highlights the organoleptic acceptability and nutritive & medicinal properties of cluster fig, providing insights into the appropriate quantities of cluster fig powder and other ingredients for various processed convenience healthy foods. The research emphasizes the use of cluster fig, a readily available fruit in India, which has not been previously utilized in convenience food products.

Survey on Soil Micro-Nutrients Analysis and Crop Recommendation System in Smart Agriculture

Healthy and sufficient crop and food production are very much essential for everyone as the population is increasing globally. At present, many advancements have been made in recent times, mainly, the roles of the data analysis and machine learning tools help a farmer to analyze and make better decisions in each stage of cultivation. Once suitable crop seeds are chosen, the farmer shall proceed with seeding, monitoring crop growth, disease detection, finding the ripening stage and then crop cutting. The main objective is to provide a continuous support system to a farmer so that he can obtain regular inputs about his field and crop. This survey thoroughly analyzes different soil micro nutrients such as nitrogen, boron, potassium and sulphur to improve Crop Recommendation Systems. It explores soil analysis components, various algorithms, and datasets used in precision agriculture.

Education on the Introduction of Livestock and Animal-Derived Food Products for Improving Students’ Knowledge in Elementary School

The community service aimed to enhance students’ knowledge of various livestock and the importance of animal-derived food products as the foundation for a healthy and nutritious life. One of the potentials for children's intelligence comes from consuming healthy food products. Activities were carried out using exposure and evaluation methods through pre-test and post-test. The activity results showed increased students' knowledge, with the average pre-test score being 50.74 and the average post-test score after the material presentation being 83.70. During the activity, students were seen as enthusiastic about the material presented. In conclusion, this activity improved knowledge regarding the recognition of various livestock and animal-derived food products. Students were able to enhance their understanding of various ruminant and poultry livestock based on their characteristics and names. Additionally, students better understood the sources of healthy and nutritious animal protein food products.

Design and development of control and monitoring hydroponic system

The global agriculture system faces significant challenges in meeting the growing demand for food production, particularly given projections that the world's population will reach 70% by 2050. Hydroponic farming is an increasingly popular technique in this field, offering a promising solution to these challenges. This paper will present the improvement of the current traditional hydroponic method by providing a system that can be used to monitor and control the important element in order to help the plant grow up smoothly. This proposed system is quite efficient and user-friendly that can be used by anyone. This is a combination of a traditional hydroponic system, an automatic control system and a smartphone. The primary objective is to develop a smart system capable of monitoring and controlling potential hydrogen (pH) levels, a key factor that affects hydroponic plant growth. Ultimately, this paper offers an alternative approach to address the challenges of the existing agricultural system and promote the production of clean, disease-free, and healthy food for a better future.

Oil binding capacity and related physicochemical properties of commercial plant protein products

Providing sufficient food to a growing population while addressing the rise of food-related diseases requires innovative solutions. The use of plant proteins as structuring agents for oils has shown potential because of their healthier fatty acid profiles compared to solid fats. Thus, this study aims to investigate the potential correlations between the properties of proteins and their oil binding capacity (OBC) to provide insights into their applicability in structuring oil. Two samples each of sunflower, rapeseed, and soy protein products obtained from different manufacturers were denatured by heat and dispersed in oil after freeze-drying. Whey protein isolate (WPI) was used as a reference. The results indicate that, with some modifications, rapeseed and sunflower proteins can bind amounts of oil (3.7 oil [g]/protein [g]) comparable to that of WPI (4.04 oil [g]/protein [g]). However, the extraction process affects the final results and the texture of the protein-oil dispersion. Moreover, the protein solubility in NaCl, carbohydrate content, particle size, and the quantity of α-helical structures are positively correlated with the OBC, whereas an increase in the firmness of the dispersion is negatively associated with it. There was no correlation found between the changed β-sheet structure resulting from the heat treatment and the OBC. This study emphasizes the ability of plant proteins to structure oil and explains how to evaluate the physical and structural properties of plant proteins. Technical insights that may lead to the production of more sustainable and healthier food products are provided.

Waffle Ice Cream Based on Jackfruit Seed Flour: Optimization of Ingredient Content Using Response Surface Methodology

Jackfruit seeds have excellent nutritional quality, so they can help obtain healthy and nutritious food products. In this research, some wheat flour was replaced with jackfruit seed flour as the base ingredient for waffle cone ice cream. The amount of wheat flour added to the dough is the same as the amount of jackfruit seed flour added. Jackfruit seed flour was added after the effectiveness of using response surface methodology in the batter base for waffle ice cream. The waffle ice cream cone was made from 100% wheat flour, was considered a control, and was used to compare the waffle ice cream cone supplemented with jackfruit seed flour. Replacing wheat flour with jackfruit seed flour affects the nutritional content and characteristics of the waffle cone cream for protein content, ice cream permeability density, crunchiness, and overall acceptability. Protein content increased (14.55%) after adding jackfruit seed flour to 80% of the control level. The cone added with 60% jackfruit seed flour resulted in higher overall crunchiness and acceptability scores than other waffle ice cream cones because jackfruit seed flour has a high water/oil absorption capacity, jackfruit seed flour can be used to make other value-added food products as a substitute for wheat flour in whole or part.

Effect of an ultra-high frequency electromagnetic field on the physical properties of spelt grain

Since spelt grain is one of the most promising non-conventional types of plant material for healthy food products, it is important to investigate environmentally friendly technologies for post-harvest processing of this crop. The purpose of this study was to determine the physical changes in spelt wheat grain under the influence of microwave electromagnetic radiation. The study presented the results of research on how the electromagnetic field of ultra-high frequencies and the duration of processing affect the quality characteristics of spelt grain of the Holikovska wheat variety harvested in Cherkasy region in 2020 and 2021. During the experimental study, physical methods of grain quality research were used following the developed and existing methods and industry standards. The complex structural changes in spelt grains during their treatment with an ultra-high frequency electromagnetic field with an increase in grain size, shape, and volume were investigated. Analysis found that the grain fractional composition changed towards reducing the passage depending on the processing time by 1.5-4.0 times. It was found that the treatment of spelt grain with high-frequency waves for 20-180 s reduces grain moisture content by 2-36% compared to the control, with a significant decrease after the first minute of exposure. Moreover, during the first minute of intensive grain heating, the grain temperature increased, while during the next two minutes, the intensity of grain heating decreased by 1.5-3 times. It was also proved that irradiation with ultra-high frequencies decreased the number of vitreous grains, while the number of floury grains, on the contrary, increased. The analysis also found that the vitreousity of treated spelt wheat grain by electromagnetic waves of ultra-high frequency decreases by 1.3-1.5 times during the last 2-3 minutes of treatment. The developed recommendations for the use of ultra-high frequency electromagnetic waves in the technological processes of storage and processing of spelt grain can be used by enterprises to intensify the production of environmentally friendly products

New National and International Processes of Human Dimensions of the Environmental Rights

Due to activities such as illegal deforestation, production of chemicals and plastics, exploitation of fossil fuels, and other large-scale extractive activities, businesses operating in the global economy routinely compromise human rights to have a healthy, clean, and sustainable environment. This human right was recognized by the United Nations Human Rights Council in 2021 and it includes fundamental rights related to clean air, safe climate, access to safe water and adequate sanitation, healthy and sustainable food production, informal environments for living and working, studying and playing, and biodiversity and a healthy ecosystem. By jeopardizing this human right related to nature, life, health, livelihood, and sustainable development, business activists threaten the life prospects of billions of people. The most vulnerable beneficiaries affected by commercial activities such as children, women, indigenous peoples, local communities, farmers, people with disabilities, and especially those whose identity exists in multiple vulnerable groups usually face the most difficult barriers, including financial, language, information barriers, social labeling associated with human rights violations, lack of access to legal representation, and corruption of law enforcement officials, to adopt effective solutions. When victims in countries with limited law enforcement and economic capacity face corruption and other weaknesses in the rule of law, and when justice must be served through transnational legal actions that are beyond the capacity of most human rights victims, solutions effectively are particularly elusive.

Processing snakehead fish as a high-protein modern healthy food product in the snakehead fish farmers' group

This activity is a response to the impact of the Covid-19 pandemic, which has led to a high unemployment rate in Gresik since March 2020. Several industries have conducted layoffs, affecting 2,300 employees and leading to an increase in poverty levels. The Community-Based Empowerment Program in Tenggor Balongpanggang Village was initiated as a solution. This village is rich in snakehead fish resources but requires human resource development in its distribution. Through training, the villagers will learn how to enhance the added value of snakehead fish, turning it into a high-protein modern healthy food product that can be marketed, providing economic benefits for both the commodity and UD Sumber Rejeki Lestari. The main objectives of this activity are to introduce UD Sumber Rejeki Lestari as the source of raw materials for snakehead fish, provide information about business opportunities through partnerships, create business opportunities for the community through partnerships, and improve the community's skills in processing snakehead fish.

Computer aided aptamer selection for fabrication of electrochemical sensor to detect Aflatoxin B1

Aflatoxin B1 (AFB1) is a naturally occurring toxin produced by Aspergillus flavus and Aspergillus parasiticus. The AFB1 is classified as a potent carcinogen and poses significant health risks both to humans and animals. Early detection of the toxin in post-harvest agricultural products will save lives and promote healthy food production. In this study, stratified docking approach was utilized to screen and identify potential aptamers that can bind to AFB1. ssDNA sequences were acquired from the Mendeley dataset, secondary and tertiary structures were predicted through a series of bioinformatics pipelines. Further, the final DNA tertiary structures were minimized and SiteMap algorithm was used to probe and locate binding cavities. According to the final XP docking result, a 34 nt sequence (5′-ATCCTGTGAGGAATGCTCATGCATAGCAAGGGCT-3′) aptamer with a docking score of −5.959 kcal/mol was considered for 200 ns MD Simulation. Finally, the screened DNA-aptamer was immobilized over the gold surface based on Au-S chemistry and utilized for the detection of AFB1. The fabricated DNA-aptamer electrode demonstrated a good analytical performance including wide linear range (1.0 to 1000 ng L−1), detection limit (1.0 ng L−1), high stability, and reproducibility. Communicated by Ramaswamy H. Sarma

Heterogenous Market Preferences on Cryogenic Frozen Jackfruit in Malaysia

The recent national policy continues to strategize for higher value and more competitive value-added commodities, including jackfruit, particularly for the export markets. The most crucial challenge of the jackfruit industry is to maintain the fruit's quality due to its limited shelf-life and the consequences of being fragile and perishable, exposing the fruits to higher losses. Fresh jackfruit can be stored no longer than 14 days to maintain its physical and nutritional qualities, limiting not only market activities along the supply chains but also market access, particularly for export purposes that often take 30-60 days depending on the logistics and destination. In line with the market need for frozen fresh products, the Malaysian Agricultural Research and Development Institute (MARDI) has developed the frozen jackfruit technology using cryogenic freezing techniques as an alternative marketing solution for fresh tropical fruits. Different from other freezing techniques, cryogenic applies liquid nitrogen as a freezing agent and could extend the shelf-life up to six months, while maintaining the quality of freshness, taste, colour and most importantly, nutritional values. Previous studies revealed that rapid freezing of fruits provides better quality and improves the internal microstructure. Recent market trends showed that frozen fruit is experiencing rapid growth, becoming more aggressive and one of the most promising market segments of the agribusiness sector, as consumers are increasingly shifting toward healthier food products. Additionally, the demand for frozen fruits has shown substantial growth due to their high nutritional values, progressively being used in industry applications, and thus gaining momentum in research activities along with the growing food markets.

Study of the properties of pectin substances for the production of healthy food products

The article is devoted to the research in the field of using frozen grapes in the technology of production of products for a healthy diet. The main objectives of the research are to substantiate technological significance of frozen table grapes for the development of functional desserts. To study the influence of negative temperatures on the gelling and complexing ability of pectin substances in frozen grapes with subsequent defrosting of the raw material. The object of the research was table grapes of 5 varieties grown in the Krasnodar region. Experimental studies of technological and biochemical parameters of fresh and frozen grapes in order to study and confirm the use of grapes in the food industry for the development of desserts with different functional areas were carried out on the territory of the Kuban State Agrarian University named after I.T. Trubilin in the laboratories of the Faculty of Food Production and Biotechnology. Biochemical methods of analysis, generally accepted in the food industry, were used as research tools. It is well known that low-temperature freezing helps to maximize the preservation of the nutritional value of plant materials, however, in the health food industry, recipes and technologies for processing frozen grapes are practically not represented. An information search of scientific literature has shown that there are no studies on the study and selection of grape varieties for canning by freezing and the production of functional products from defrosted raw materials, which indicates the need to conduct experimental studies, study the kinetics of the chemical and biochemical composition of fresh, frozen and defrosted grapes in order to differentiate raw materials for the production of desserts with different functional orientations. Using biochemical analysis methods, it has been established that, regardless of varietal characteristics, the main components of the chemical composition of grapes are preserved during freezing and further defrosting.

Agriculture evolution, sustainability and trends, focusing on Brazilian agribusiness: a review

The world’s population is expected to grow by 30%–35% over the next 60 years. Forecasts indicate that the world’s population will reach almost 10 billion by 2050, with India and China as the most populous countries. As a result, the demand for global food production, particularly protein and dairy products, and their nutritional quality will need to increase by 50%–75%. In addition to increasing food production, it is also necessary to consider and reduce the impact on the environment and ecosystem. On the one hand, the threat of climate change, the reduction of arable land for agricultural expansion, the economic impact of geopolitical conflicts, the human and animal health pandemics, the conjuncture of the domestic political environments, and the demand for new technologies are the main bottlenecks to increasing sustainable food production worldwide. In contrast, notable technological advances have been achieved in current agriculture through basic and advanced scientific research, development, innovation, and technology transfer to the agribusiness sector. Technological advances in various sectors will become increasingly important to increase food production and minimize environmental impacts. This review study briefly highlights the major technological advances in world agriculture that have contributed to the substantial increase in food production from the early days of extractive agriculture to high-performance agriculture. It then highlights the key breakthroughs, disruptive technologies, the impact of climate change on agriculture, and contributions from molecular sciences that are revolutionizing global agriculture, focusing on Brazilian agriculture, livestock, and agribusiness. Subsequently, the evolution of Brazilian agriculture is highlighted based on the market share of agricultural products and its relevance to the national GDP. Finally, the potential decision-making that could have a positive impact on the Brazilian agribusiness sector and that will affect the import and export of agribusiness products were addressed. Therefore, the importance of supporting the agribusiness sector to increase healthy food production with higher nutritional quality and with less impact on the environment and human life was highlighted.

Development of Low Glycemic Index Pancakes Formulated with Canary Seed (Phalaris Canariensis) Flour.

Consumers prefer food products that, in addition to nutritional properties, also have effects beneficial to health. Non-conventional food plants such as canary seed (Phalaris canariensis) constitute an alternative in the food industry due to nutritional properties, chemical, and bioactive potential. The aim of this research was to develop pancake formulations with the inclusion of canary seed flour to evaluate their proximate composition, overall score, taste and texture sensory acceptability, and glycemic index. Pancakes based on whole-wheat flour mixed with canary seed flour were developed at four substitution levels (control 0, 10, 30, and 50%). The formulations exhibited attractive nutritional properties, mainly due to the levels of protein (~ 8.7%), minerals (~ 5.1%), and total dietary fiber (4.7-5.9%). The overall score and taste showed a statistical difference (p < 0.05) between the formulations. The flours with 10 and 30% showed high sensory acceptability with scores of 6.22 and 6.67 respect to 7-point hedonic scale, between the categories "I like it" and "I like it a lot". All formulations presented a low glycemic index (34-39%) that was significantly influenced (p < 0.05) as the level of substitution increased. The findings represent a new approach to the use of canary seed in the development of healthy food products.

Development of Anthocyanin-Rich Gel Beads from Colored Rice for Encapsulation and In Vitro Gastrointestinal Digestion.

Colored rice anthocyanins are water-soluble natural pigments that can be used as an active ingredient in healthy food and pharmaceutical products. However, anthocyanin utilization is limited because of its instability. This work produced anthocyanin-rich gel beads from colored rice using a modified ionotropic gelation technique for encapsulation, and their efficacy was studied in vitro in the gastrointestinal tract. In total, 15 colored rice samples of three types (whole grain rice, ground rice, and ground germinated rice) were screened to identify the highest anthocyanin content. The anthocyanin content of the whole grain rice was significantly (p < 0.05) higher than it was in the ground and ground germinated rice. The sample with the highest anthocyanin content (1062.7 µg/g) was the black glutinous rice grain from Phrae, chosen based on its anthocyanin-rich crude extract. A new formula using a modified ionotropic gelation technique was prepared for the inclusion of the extract in gel beads. The results indicated that the incorporation of oil and wax significantly increased the encapsulation efficiency of the gel beads (% EE value of 85.43%) and improved the bioavailability of the active ingredient. Moreover, after simulated digestion, the release of anthocyanin and total phenolic content occurred more than five times. Scanning electron microscopy revealed that the surface of the gel beads was smooth. Furthermore, the presence of polyphenols and polysaccharides in the gel beads was confirmed using FTIR. The oil-wax-incorporated, anthocyanin-rich gel beads could be implemented for antioxidant delivery into the gastrointestinal tract to further improve healthy food and nutraceutical products.

Analysis of activity structure in Szabolcs-Szatmár-Bereg County.

Agriculture has become multifunctional, its task is no longer only the production of healthy food, but it has also expanded with the functions of regional development, landscape management, environmental protection and tourism. This research seeks to explore the multifaceted nature of agriculture, extending beyond traditional food production, by investigating the interconnectedness of various functions, including energy conversion, utilization, and job creation, within the cohesive framework of rural development. According to another claim, agriculture cannot solve the problems of employment and job creation, but at the same time, it forms an economic basis for the quality of the cultural environment. Food production, energy conversion, use, and job creation systems form the unified structure of rural development. Their properties and characteristics, which are embodied in projects, can be interpreted in a system. This way of thinking prevails and strengthens even more when we examine spatial environments adjacent to borders since the connecting role and nature of development processes can be demonstrated for different social, economic and natural environments and its validity can be examined in adaptive solutions.

РОЗВИТОК ДЕРЖАВНОГО РЕГУЛЮВАННЯ ЕКОЛОГІЗАЦІЇ СІЛЬСЬКОГО ГОСПОДАРСТВА В УКРАЇНІ

The article highlights the problems of forming an effective mechanism of state regulation of the greening of agricultural production in Ukraine in accordance with global trends in the greening of public production and wartime problems in the country. The indicator of the degree of environmental friendliness of production is the main indicator of the degree of development of the corresponding modern economy, as well as the degree of safety of each country for people to live in it. The agricultural sector is the basic industry that forms the conditions for the development of the social economy and provides the population with the basic needs of food and clothing, therefore it requires a high degree of environmentalization in the first place. Unfortunately, the current market principles of management in Ukraine often place current benefits above the interests of future generations, which negatively affects public health. Accordingly, the task of effective long-term state regulation is the combination in the system of activity of the national economy, primarily the agricultural sector, the tasks of increasing environmentalization and economic benefit, creating socially useful, healthy food production as the basis of national security. In the peacetime state regulation of ensuring the ecological focus of agricultural production in Ukraine was focused on diversifying the ways of increasing the pace of production of ecologically clean products, the use of environmentally safe and energy-saving technologies in agriculture, the wide implementation of innovative developments capable of minimizing the negative impact of production and processing of products on the environment. The full-scale military invasion that began on February 24, 2022, crossed out all strategies for promoting the development of the ecological economy of Ukraine. Since the beginning of the war, our country has faced significant consequences of hostilities, which caused not only direct destruction, large-scale loss of life and economic losses, but also had an extremely negative impact on the ecological situation. The article outlines the necessary tasks of modern state regulation of the ecological situation in the region, its focus on the restoration of the natural environment and the return to world standards of the natural environment after the end of the war.