Raw Materials Research Articles

Impact of the unconventional extraction on antioxidants and antimicrobial characteristics of hibiscus and olive leaves extracts.

The antioxidant extracts considered a very important food additive which promoting the protection of lipid and prolong the shelf life of food products. The aim of this investigation was decrease the time of extraction of hibiscus leaves extract (HLE) and olive leaves extract (OLE) from 48h to only 6h without reducing efficiency of these extracts. HPLC assay, scavenging radical activity by DPPH˙ (IC50), inhibition lipid peroxidation by both β-Carotene/Linoleic Acid Bleaching (βCB) and Thiobarbituric Acid Reactive Substances (TBARs) assays, antibacterial and antifungal activities measured for different concentrations of ethanolic extracts by conventional extraction (CE) and difference in pressure extraction (DPE) methods, and the results shown a considerable in mean difference (P<0.05) between the mean values of all extracts of same raw material and also extraction methods, a positive effect for the extracts by DPE method. The absolute ethanolic extracts registered high efficiency (P<0.05) and the olive leave extract was the highest (273.5±1.5mg GAE g-1 of dried extract, 18.1±0.8μgmL-1 to IC50, 86.2±0.2% to βCB, 91.16±0.45% to TBARs, 34.94±0.7 (P<0.05) to inhibitor the growth of Staphylococcus aureus, and 1.25±0.5 (P<0.05) to diameter the colony of Aspergillus ochraceus). The results also showed that DPE extraction not only reduced the extraction time to 12.5% (P<0.05) (from 48h to only 6h), but also registered higher efficiency in antioxidant and antimicrobial activity compared with the conventional extraction method.

Quantitative determination of cellulose content of peels of selected plants growing in Enugu Urban

Recycling agricultural waste into industrial raw materials can lessen pollution in the environment and encourage entrepreneurship among the increasing number of unemployed life science graduates. This study created cellulose from plantain and cassava peels that had physicochemical characteristics similar to those of cellulose that are made commercially. For 16 hours, 90% ethanol was used to defat the powdered cassava and plantain peels (CPP and PPP, respectively), with sporadic shaking using a mechanical shaker set to 150 rpm. Every defatted PP was dried for seven hours at 800C in a hot air oven. Deproteination was accomplished by soaking in 1mol of NaOH solution at a PH of 11.6 for 24 hours at a ratio of 1.10w/v (100g PP/1000ml). For three hours, the deflated and deproteinated PPP and CPP were immersed in 15% hydrogen peroxide. Hausner's Quotient of CPC and PPC, bulk density, packed density, hydrated density, emulsifying activity, and water and oil retention capabilities were all examined. For CPP and PPP, the peel powders have crude fat concentrations of 3.20% and 2.18%, respectively, and protein contents of 4.50% and 3.85%. The bulk densities of CPC, PPC, and CC are 0.52, 0.55, and 0.21, respectively, while their packed densities are 0.68, 0.73, and 0.28. The CC (1.98) has a lower water retention capacity (WRC) than the CPC (3.09) and PPC (2.96). The ORC of 3.23 for the CC was higher than that of the PPC and CPC (0.11).

Synergy of supermarket system and human resources in manufacturing industry

This case study explores the supermarket concept to control raw material supplies and improve process flow between departments in the manufacturing industry, PT PI in the Sidoarjo industrial area, East Java province, Indonesia. This research is combination qualitative-quantitative research. Using observations and interviews with employee and management representatives. Use brainstorming to create a Failure Mode and Effects Analysis to find recommended actions and prioritize them. Annual panel data collection to determine safe stock and minimum – maximum stock levels. The research results show that the supermarket concept provides significant improvements to distribution flows, reduces inventory levels by up to 90%, improves production inventory and increases employee maturity, all of these improvements make production more reliable. Many papers only discuss the concept, model and quantity of inventory control but rarely discuss how to apply it in limited conditions (warehouse space, production space, operator behaviour, etc.). This paper suggests several approaches and actions that can provide great benefits regarding the implementation of supermarket systems in the manufacturing industry.

Quality estimation of crustaceans and mussels based on the recovery of high value-added compounds and properties of their exoskeletons

Large amounts of marine by-products generated during the processing of crustaceans, such as exoskeletons of shrimp, crabs, lobsters and mussels, are often discarded as waste despite their potential to serve as valuable raw materials. Exoskeletons of these species are rich in high-value compounds such as chitin, chitosan, bioactive peptides, lipids, and minerals, all of which have vast industrial, biomedical, and agricultural applications. Therefore, efficient quality estimation of these exoskeletons is crucial to optimize the recovery of these compounds and ensure sustainable practices in the seafood industry.

The use of modern materials and technologies in the development and production of forged art objects

The article discusses the trends and features of the use of modern materials, as well as technological solutions in the field of the development and production of forged art objects. Indeed, modern raw materials and technologies open up new horizons for artistic forging, turning it into an actual tool for forming an aesthetic environment. At the same time, despite the rapid progress, several contradictions are associated with the choice of materials, optimization of technologies, applied techniques, and methods, as well as preserving the value of products (in an artistic context). The study aims to identify the possibilities of integrating material and technological developments into the process of creating forged art objects, taking into account their functional and aesthetic features. This paper analyzes approaches to the selection of materials, including stainless steel, composites, textured coatings, etc. D., and also studied innovative options, in particular, the tools and potential of 3D printing, and heat treatment. The conclusions formulated in the article emphasize the importance of achieving and maintaining a balance between traditions and the latest production methods. The above will be useful for craftsmen in the field of forging, designers, architects, and researchers who study the nuances of applying breakthrough developments in art

Detection and characterization of pathogenic Bacillus haynesii from Tribulus terrestris extract: ways to reduce its levels.

Plant parts such as roots, bark, leaves, flowers, and fruits that hold ethnopharmacological significance are naturally prone to microbial contamination, influenced by environmental factors like moisture and humidity. This study focuses on assessing the microbial load in the raw material of Tribulus terrestris (TT). The primary bacterium isolated from the pulverized raw material was identified as Bacillus haynesii through 16S rRNA sequencing. Biochemical assays revealed the organism's ability to utilize lysine and ornithine, produce urease, and generate hydrogen sulfide. The bacterium exhibited resistance to multiple antibiotics and caused 21.5% hemolysis in RBC lysis assays. To reduce microbial contamination, Glutaraldehyde (GA) and polyhexamethylene biguanide (PHMB) were tested, with GA at 1% reducing the microbial load by 99% without affecting the yield (0.5%) or bioactive saponin content. High-Performance Liquid Chromatography (HPLC) confirmed the absence of residual GA, ensuring an eco-friendly and safe process. This highlights the importance of quality control measures, including Hazard Analysis and Critical Control Points (HACCP) regulations, in maintaining the integrity of herbal extracts.

Ecdysteroids in Native Trees and Callus Cultures of the Genus Vitex L. of the Flora of Russia and Vietnam.

Vitex L. is a large genus of tropical and subtropical trees used in medicine of many nations. Some species are used in gynecology due to flavonoids, iridoids, and diterpenes. Other species were shown to contain ecdysteroids and are used as tonic remedies. This study aimed to investigate content and patterns of distribution of ecdysteroids in native trees and their accumulation in in vitro cell cultures as potential biotechnological agents of Vitex species growing in remote flora of Russia and Vietnam. Targeted UPLC-MS/MS was used for the quantitation of the ecdysteroids in samples of plants and callus cultures of Vitex species. Determination of nucleotide sequences was carried out on ABI PRISM 3730xl sequencer. Phylogenetic tree was constructed using Mega v.7.0. Samples of Vitex agnus-castus L. from Russian Black Sea coast of the Caucasus, as well as samples of nine species of Vitex from Vietnam were collected for ecdysteroids quantification. Relationships between the content of ecdysteroids and the systematic position of the Vitex species were shown. Higher levels of ecdysteroids were revealed in different plant parts of Vitex canescens Kurz, Vitex pinnata L., Vitex quinata (Lour.) F.N.Williams, and Vitex tripinnata (Lour.) Merr. It has been established that species rich in ecdysteroids, as well as those containing trace amount of ecdysteroids (V. agnus-castus L., Vitex negundo L., and Vitex rotundifolia L.f.) are grouped in certain clades isolated from each other on the molecular phylogenetic tree of the genus. The most promising raw materials are the young leaves of V. tripinnata (8562 μg/g of dry biomass), as well as the bark of V. canescens (16,520 μg/g) and V. quinata (19,130 μg/g). The bark of V. canescens could be a good source of turkesterone (11α-oxyecdysteroid) that has pronounced pharmacological effects. Its content reaches up to 1400 μg/g in the bark. Discovering ability of callus cultures for synthesis of ecdysteroids allows us to outline experimental ways to increase the level of ecdysteroid biosynthesis in biotechnological systems as alternative source of ecdysteroids.

Eco-friendly zinc oxide nanoparticle biosynthesis powered by probiotic bacteria.

The rapid advancement of nanotechnology, particularly in the realm of pharmaceutical sciences, has significantly transformed the potential for treating life-threatening diseases. A pivotal aspect of this evolution is the emergence of "green nanotechnology," which emphasizes the environmentally sustainable synthesis of raw materials through biological processes. This review focuses on the biological synthesis and application of zinc oxide (ZnO) nanoparticles (NPs) from probiotic bacteria, particularly those sourced from wastewater. Microorganisms from wastewater tolerate harmful elements and enzymatically convert toxic heavy metals into eco-friendly materials. These probiotic bacteria are instrumental in the synthesis of ZnO NPs and exhibit remarkable antimicrobial properties with diverse industrial applications. As the challenge of drug-resistant pathogens escalates, innovative strategies for combating microbial infections are essential. This review explores the intersection of nanotechnology, microbiology, and antibacterial resistance, highlighting the importance of selecting suitable probiotic bacteria for synthesizing ZnO NPs with potent antibacterial activity. Additionally, the review addresses the biofunctionalization of NPs and their applications in environmental remediation and therapeutic innovations, including wound healing, antibacterial, and anticancer treatments. Eco-friendly NP synthesis relies on the identification of these suitable microbial "nano-factories." Targeting probiotic bacteria from wastewater can uncover new microbial NP synthesis capabilities, advancing environmentally friendly NP production methods. KEY POINTS: • Innovative strategies are needed to combat drug-resistant pathogens like MRSA. • Wastewater-derived probiotic bacteria are an eco-friendly method for ZnO synthesis. • ZnO NPs show significant antimicrobial activity against various pathogens.

Molecular docking-guided in-depth investigation of the biological activities and phytochemical and mineral profiles of endemic Phlomis capitata.

Phlomis capitata is an endemic species of flowering aromatic and medicinal plant in the family Lamiaceae, native to regions of the Mediterranean and nearby areas. Understanding the chemical compounds present in P. capitata can reveal potential medicinal properties. The present study examines the quantification of bioactive phytochemicals, antioxidant capacity and enzyme inhibitory evaluation of P. capitata extract against key enzymes involved in the pathogenesis of Alzheimer's, diabetes mellitus, epilepsy and glaucoma for the first time. The mechanisms of enzyme inhibition activity of the predominant compounds in extract were also interpreted by molecular docking studies. Chemical characterization of the extract was performed by liquid chromatography-tandem mass spectrometry (LC-MS/MS) (phytochemical profile) and inductively coupled plasma-mass spectrometry (mineral composition) analysis. Furthermore, the binding interactions of major phytochemicals with all enzymes were investigated by molecular docking studies. LC-MS/MS analysis of the P. capitata revealed the identification of 19 compounds predominated by quinic acid (4.883 mg g-1), followed by chlorogenic acid (4.36 mg g-1), vanilic acid (3.405 mg g-1), naringenin (2.571 mg g-1) and cyranoside (1.101 mg g-1). It was determined that the mineral element was rich (K, Ca, Al and Mg) and did not exceed the toxicity limits. The P. capitata extract demonstrated remarkable antioxidant activities in the order: 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (IC50: 20.533 μg mL-1) < 2,2-diphenyl-1-picrylhydrazyl (IC50: 23.151 μg mL-1) < N,N-dimethyl-p-phenylenediamine (IC50: 45.221 μg mL-1) and cupric reducing antioxidant capacity (0.889 μg mL-1) < Fe3+ reducing (0.969 μg mL-1) < ferric reducing antioxidant potency (0.974 μg mL-1). Moreover, of all the enzyme inhibitory assays (acetylcholinesterase, butyrylcholinesterase, α-amylase, α-glucosidase, and human carbonic anhydrases I and II), the extract showed outstanding inhibitory activities (IC50 values of 3.26, 7.15, 6.15, 6.81, 15.21 and 11.93 μg mL-1, respectively). In summary, the findings show that P. capitata is a versatile raw material that can be used in the pharmaceutical, cosmetic and food industries to develop products that promote health. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Durability of a thermally decomposed iridium(IV) oxide–tantalum(V) oxide coated titanium anode in aqueous ammonium citrate

Abstract Ti/IrO2–Ta2O5 coated anodes were widely used in the production process of aluminum foil that is vital raw material for high-performance electronic components, exhibits excellent service durability in sulfuric acid medium, but its lifespan is significantly reduced when used in ammonium citrate neutral electrolyte. The evolution of constant current accelerated lifetime process of Ti/IrO2–Ta2O5 anodes in 100 g/L ammonium citrate aqueous solution was systematically studied. The corrosion mechanism was revealed by physical characterization and electrochemical measurements. During electrolysis, IrO2 was gradually dissolved due to the interaction of IrO2 coating and the electrolyte. Consequently, the corrosion mechanism of the compact IrO2–Ta2O5 coating is the effect of substantial dissolution of the active components.

ИСПОЛЬЗОВАНИЕ БИОКАТАЛИЗА ДЛЯ ПОЛУЧЕНИЯ ПИЩЕВЫХ ИНГРЕДИЕНТОВ НА ОСНОВЕ РАЗЛИЧНЫХ ВИДОВ ЗЕРНОВОГО СЫРЬЯ

The purpose of the work is to develop methods for the effective biotechnological transformation of grain types of raw materials to obtain new food ingredients. The chemical composition of various types of grain raw materials for the main polymers, as well as the quantitative content of phytic acid, was studied. Studies have been carried out on the selection of various enzyme systems for the hydrolysis of grain raw materials, taking into account the use of the enzyme lysate as a functional response in food products. In the course of the work, five different variants of enzymatic treatment were investigated, containing enzymes: proteases, alpha- and glucoamylases, lipases and phytases for the bioconversion of various types of grain. It has been established that the maximum degree of hydrolysis is ensured by the use of a complex that exhibits proteolytic, cellulolytic, phytolytic and lipase hydrolytic abilities. In the process of enzymatic treatment, a maximum increase in low-molecular products of hydrolysis of raw materials was revealed: amino acids – by 20–40 %, reducing substances – by 40–60 % and a decrease in phytic substances – by 20–45 % when exposed to the enzyme system (option 5). The use of this enzyme complex will increase the nutritional and biological value of ingredients, reduce anti-nutritional properties by reducing phytic acid and increasing the availability of trace elements for absorption by the body. Based on the experimental data, a block diagram for obtaining ingredients with improved properties has been developed. The ingredients obtained on the basis of the presented technology can be used in the preparation of food products for functional and preventive purposes.

Substitutes for Industrial Trans Fats in Packaged Foods: A Scoping Review.

The World Health Organization recommended the global elimination of industrial trans fats by 2023, leading to a decrease in their use in packaged foods. Nevertheless, a gap remains in the scientific literature regarding the ingredients adopted as substitutes by the food industry. This study aimed to map evidence on substitutes for industrial trans fats in packaged foods, discussing their possible designation in the ingredients lists. For this, a scoping review was conducted according to recommendations from the Joanna Briggs Institute. Systematic searches were performed in 6 databases using terms related to industrial trans fats, identification of possible substitutes, and trans fats exemption. The search retrieved 5072 articles. Of these, 233 (152 original articles and 81 review studies) were included in the scoping review. A total of 87 different raw materials were cited as trans fats substitutes in the selected studies, with palm stearin being the most frequent. The processing methods were categorized in 8 groups, with interesterification being the most cited (46% of studies). Food items belonging to 15 food groups were found to contain trans fats substitutes, mainly margarine, shortenings, and spreads. From the collected data, it was estimated that there are at least 690 distinct terms for referring to industrial trans fats substitutes in the ingredients list. Despite the extensive body of research on the subject, the Codex Alimentarius guidelines and some national labeling regulations do not address the reporting of such materials in the ingredients lists. Furthermore, there is limited understanding of the short- and long-term effects of novel technological ingredients on human health. The disclosure of industrial processes to modify oils and fats, as well as the raw materials used, is suggested to be made mandatory in the ingredients list, aiming to safeguard consumers' right to information and enhance monitoring efforts.

Optimizing Inventory Control Using Min-Max Method for Sustainable Manufacturing Process

Inventory plays an important role in a company's production process, especially in the sustainable manufacturing industry. The inventory of raw materials such as rayon, polyester, and cotton is an essential element that needs to be controlled to maintain a smooth production process. This research aims to plan and control raw materials through the min-max method, with a focus on evaluating inventory control to identify and overcome existing problems in the raw material warehouse at a yarn and textile manufacturing company. The results show that each type of raw material has a different reorder level, which guides the company in avoiding the risk of shortage or excess stock. By applying the right reorder level, the company can improve its production efficiency and inventory management. This research contributes to the practice of inventory control in the sustainable manufacturing industry, which supports operational stability and minimizes resource wastage. The implications of the findings could expand the application of min-max method-based inventory control in other industries to support operational sustainability.

РАЗРАБОТКА РЕЦЕПТУРЫ БЕЗГЛЮТЕНОВОГО ХЛЕБОБУЛОЧНОГО ИЗДЕЛИЯ С ИСПОЛЬЗОВАНИЕМ МУКИ ИЗ СОРГО

The purpose of the study is to develop a recipe for a gluten-free bakery product using sorghum flour. Objectives: development of recipes and technology for preparing baked goods using sorghum flour; assessment of organoleptic quality indicators of the finished product. The objects of the study are hearth bakery products made from sorghum flour. When developing the recipe and technology project, an analysis of current trends in the bakery products market was used. Practical research was carried out in the conditions of the Higher Biotechnological School of Samara State Technical University, Samara. In the laboratory, using the test laboratory baking method, several samples of bakery products were prepared according to different recipes. As part of the experiment, the first sample was prepared with wheat flour brew, the second sample with rye flour brew, and the third with sorghum brew. Then the dough was kneaded using sorghum flour. Sorghum flour was added after special treatment (kept in the oven for 20 minutes at a temperature of 160 °C until it acquired a caramel-golden color and a neutral aroma). The dough pieces were baked for 20 minutes at a temperature of 220 °C. An organoleptic assessment of the performance of the resulting products after cooling was carried out. The sample made from wheat flour had a better crust condition than the sample made from sorghum flour. The sample made from rye flour had a dense structure and a bitter taste. However, the product made from sorghum flour also had satisfactory organoleptic characteristics. This suggests that these raw materials can be used for the preparation of gluten-free baked goods.

Effect of Pulsed Electric Fields and Osmotic Dehydration on the Quality of Modified-Atmosphere-Packaged Fresh-Cut and Fried Potatoes

The aim of this research was to study the effect of osmotic dehydration (OD) and/or pulsed electric field (PEF) on the quality of MAP-packed potatoes, both as raw materials and after deep frying. Fresh-cut potato strips (from Naxos island) were osmotically dehydrated using a solution of 20% glycerol, 5% sodium chloride, and 1% ascorbic acid (wt) at a 5:1 liquid-to-food ratio at 35 °C for 120 min. OD-treated and untreated samples were packaged at MAP (0.2% O2 + 12% CO2) and stored at 4, 8, and 12 °C. Color (Browning Index, BI), texture (hardness, Fmax), sensory characteristics (including total sensory quality), and microbial stability (total aerobic and anaerobic counts, Pseudomonas, Entrobacteriaceae, and yeasts/molds) were monitored during storage. After package opening, samples were deep-fried at 180 °C for up to 8 min, and the oil content of fried samples was quantified. Sensory evaluation of raw and fried samples was conducted. Untreated fresh-cut potatoes were characterized by detrimental color degradation starting from the third day of storage at 4 °C and presented microbial growth (total viable counts: 6 log (CFU)/g) on the sixth day, whereas pre-treated potato samples retained their color and microbiological stability after 15 and 18 days of cold storage, respectively. OD pre-treatment reduced the oil uptake during frying (up to 30%).

Synthesis and Performance of Epoxy-Terminated Hyperbranched Polymers Based on Epoxidized Soybean Oil

Epoxy-terminated hyperbranched polymers (EHBPs) are a class of macromolecular polymers with a hyperbranched structure containing epoxy groups. They possess characteristics such as low viscosity, high functionality, and thermal stability, which endow them with broad application potential in materials science and chemical engineering. This study uses epoxidized soybean oil (ESO) as the raw material, which undergoes ring-opening reactions with glycerol and is esterified with 2,2-bis(hydroxymethyl)propionic acid (DMPA) to obtain epoxy soybean oil polyol (EGD) with a high hydroxyl value. Subsequently, four types of EHBPs are synthesized by incorporating epichlorohydrin (ECH) in mass ratios of 1:3, 1:4, 1:5, and 1:6 under strong alkaline conditions. The product structure is characterized using FT–IR and GPC. The degree of branching of EGD is calculated using 1H NMR and 13C NMR spectroscopy. The epoxy value of EHBPs is tested using the hydrochloric acid–acetone method, and the water contact angle, adhesion properties, rheological properties, and thermal properties of the EHBPs are also evaluated. The results show that the degree of branching of EGD is 0.45. The epoxy values of the EHBPs are 0.73, 0.79, 0.82, and 0.89 mol/100g, respectively. As the epoxy value and molecular weight of the epoxy hyperbranched polymers (EHBPs) increase, the water contact angle and adhesion strength of the EHBPs rise progressively and the viscosity decreases. Additionally, the glass transition temperature increases with the increase in the epoxy value. These epoxy hyperbranched polymers with low viscosity and high adhesion strength offer a promising approach for modifying surface coatings or formulating adhesives.

Cattle on the rocks: Understanding cattle mobility, diet, and seasonality in the Iberian Peninsula. The Middle Neolithic site of Cova de les Pixarelles (Tavertet, Osona).

Reconstructing past herd mobility, reproduction, and diet is crucial for understanding animal management practices among the first sedentary farming communities. It can also shed light on how domestic animals were integrated into the existing exchange networks of goods, products, and raw materials, and how they contributed to broader economic and social changes during the Neolithic. Despite the longstanding importance of cattle (Bos taurus) to herders, the role of cattle in the daily, seasonal, and annual cycle of activities of early farming communities remains relatively poorly understood. This study focuses on the Middle Neolithic site of Cova de les Pixarelles (3942-3632 cal. BCE) one of the few sites in the Iberian Peninsula from this period with a substantial collection of faunal remains. The site is particularly notable for its high proportion of cattle remains. Previous research on the cattle bone assemblage from Cova de les Pixarelles has included comprehensive archaeozoological, palaeopathological, and biomechanical analyses-an innovative, integrative approach in Mediterranean archaeology that offers an exceptional level of biographical detail. This study uses bulk bone collagen carbon (δ13Ccoll) and nitrogen (δ15N) isotopes, and sequential analysis of enamel bioapatite oxygen (δ18O) and carbon (δ13Ccarb) isotopes to further enhance our understanding of animal management practices during the Middle Neolithic, providing new insights on the diet, mobility and reproduction patterns of cattle. Results indicate that the Neolithic communities that used Cova de les Pixarelles managed these animals to obtain optimal pastures, moving them seasonally from lowland areas to higher mountain plateaus and carefully managing their reproduction cycles. We suggest a nuanced herding approach, combining open-range grazing with an ecological division of herds based on age, sex, and reproductive function, and seasonal vertical mobility, contributing to a complex but efficient herding system during the Middle Neolithic.

РАЗРАБОТКА РЕЦЕПТУРЫ САХАРИСТЫХ КОНДИТЕРСКИХ ИЗДЕЛИЙ С ПРИМЕНЕНИЕМ РОМАШКИ

The purpose of research is to study the possibility of using chamomile in confectionery, the development of caramel recipes and the determination of organoleptic indicators, and a tasting assessment of the developed product. In recent years, the production of functional confectionery products has been actively developing, the combination of applications softens the effect of technogenic factors and provides the human body with the necessary daily norm of vital components. The use of bioadditives from vegetable raw materials (chamomile, Jerusalem artichoke, oregano, etc.) in sugary confectionery products makes it possible to develop products with a functional effect. The release of these products is especially relevant for children's, dietary, diabetic and special nutrition of people employed in industries that are harmful to health. However, the release of these products is constrained by insufficient knowledge of the use of plant materials and the lack of financial resources from processing enterprises. The main experimental and theoretical studies were carried out at the Institute of Food Production of the Krasnoyarsk State Agrarian University. The initial raw materials and finished products were studied according to standard methods in accordance with GOST 33276-2015. The object of research in the work is the technology for obtaining caramel using vegetable raw materials in the technology. The subject of this study is the number of prescription components. It has been established that the addition of chamomile extract to caramel to an amount of 10 % has a positive effect on organoleptic characteristics and tasting evaluation.

Effects and Determinants of Implementing Digital Customer Service Tools in Polish SMEs

The article aims to identify the effects and determinants of implementing digital customer service tools in Polish SMEs in terms of digital customer requirements. Quantitative research was conducted among Polish SMEs using a survey. The following statistical methods were used to analyze the survey data: Dunn’s post hoc tests, ANOVA Kruskal–Wallis test, Kendall’s rank correlation coefficient, and Multivariate Adaptive Regression Splines (MARSplines). Research results showed that Polish SMEs demonstrating better preparedness to serve digital customers achieve higher financial results, an increase in the rapidity and agility of customer service, increased customer satisfaction, and improved image. In addition, they gain sustainability benefits in the form of reduced emissions of hazardous substances or waste, recycling of waste, and reduced consumption of water, electricity, and other raw materials. The main determinants of digital transformation in customer service are the type of business (Polish Classification of Activities—PKD), the age of the company, and the educational level of its manager. The article contributes to promoting digitization among SME managers and motivates them to support customer service with digital tools. The identified effects and determinants provide practical guidance and encourage the implementation of digital technologies to meet the demands of digital customers. Using this approach, SMEs can increase their satisfaction and loyalty, resulting in better financial performance and improved competitiveness. This article identifies the economic and sustainability effects and determinants of implementing digital customer service tools in Polish SMEs in the context of digital customer requirements. This study has an original approach to the issue of digital transformation in the SME sector in Poland.

ВЛИЯНИЕ ДОЗИРОВКИ ЛЮПИНОВОЙ МУКИ НА ПОКАЗАТЕЛИ КАЧЕСТВА ХЛЕБА ИЗ ПШЕНИЧНОЙ МУКИ ВЫСШЕГО СОРТА

Promising objects for the development of new food products include bread and bakery products, which are products of mass consumption, accessible to all groups of the population. Expanding the range of bread through the production of products with increased nutritional value is a current trend in the food industry, aimed at preventing the development of nutrition-related diseases. The greatest demand among consumers is for bakery products made from premium wheat flour, and one of the most popular food ingredients are processed products of various legumes, including lupine as well. The purpose of research is to study the effect of the dosage of lupine flour on quality indicators and increasing the nutritional value of bread made from premium wheat flour. To conduct research, various mixtures of wheat and lupine flour were selected as raw materials, as well as samples of finished products made from them. A recipe for molded wheat bread with the addition of lupine flour has been developed. It was established that the addition of lupine flour in an amount of 10 to 50 % to the mass of premium wheat flour worsened the quality of bread. It was revealed that the best indicator for the quality of baked goods (specific volume, porosity) is found in bread samples when adding lupine flour in an amount of 2 % by weight of premium wheat flour. At the same time, the specific volume of bread with the addition of 2 % lupine flour was 3.45 cm3/g, and the porosity was 81 %. It was established that the biological value of the protein component of wheat bread with the addition of 2 % lupine flour is 4 % higher compared to the control sample.