High-quality Food Products Research Articles

Functional characteristics and molecular structural modification of plant proteins. Review

Protein preparations from plant raw materials are widely used in the food industry as improvers, replacers or enrichers for products. However, their functional properties, as a rule, are less pronounced than those of proteins of animal origin. The aim of the review is to analyze and summarize the results of investigations dedicated to studying and characterizing the main functional properties of plant proteins (hydration, solubility, water binding capacity, fat binding capacity and gel-forming capacity, stability of emulsions, foams, rheological properties, texturization) and their modification. The objects of the research were scientific publications, most of which were published in 2017–2024. Functional properties of proteins were characterized; their dependence on the nature and variety of crop, methods of extraction, technological factors of processing and methods of modification was revealed. The search and selection of papers were carried out in the bibliographic databases eLIBRARY.RU, RSCI, Google Scholar, Scopus, Web of Science, Elsevier, and PubMed. Data analysis was performed with their systematization, generalization, intermediate conclusions and general conclusion. The special attention was paid to chemical, physical, physico-chemical and enzymatic methods for modification of protein properties, their advantages and disadvantages, as well as the interrelation of structural and physico-chemical features of proteins with their functional properties. The main regularities were revealed for an effect of modification methods on the secondary and tertiary structures of proteins, surface hydrophobicity, the ratio from fractions, aggregation, denaturation and biological activity obtained by the modern methods of investigations (IR‑spectroscopy, fluorescent microscopy, SDS-PAGE, circular dichroism, spectrophotometry and so on). It has been concluded that it is necessary to carry out further investigations aimed to studying interrelation of molecular structural features of proteins with indicators of functionality and regularities of their behavior in food systems due to an increase in the production of protein preparations from alternative raw materials (pea, chickpea, sunflower, kidney bean, rice and others). Based on the revealed and newly obtained theoretical information, the targeted modification and regulation of properties of protein ingredients for production of high-quality foods are possible.

Enhancing physicochemical properties of papaya through osmotic dehydration with various natural sweeteners

Osmotic processes play a crucial role in developing high-quality intermediate moisture food products. This study investigates the role of osmotic dehydration focusing on using natural sweeteners to reduce health risks from refined sugar. Jaggery and honey were used for osmosis of papaya cubes, with a Box-Behnken design to determine optimal conditions: osmosis temperature (30, 40, 50 °C), osmotic solution concentration (40, 50, 60°Brix), and osmosis time (3, 4, 5 h). Simultaneous optimization of these parameters considered responses such as water loss, solid gain, weight reduction, colour change, ascorbic acid content, lycopene content, and phenolic content. The optimized conditions were identified as 49.46 °C, 40°Brix, and 5 h for jaggery osmosed samples and 39.64 °C, 60°Brix, and 4.92 h for honey osmosed samples. Drying the osmosed samples using advanced domestic solar dryer revealed superior quality (total phenolic content and lycopene content) in jaggery osmosed papaya compared to honey osmosed papaya. The study suggests that introducing a new osmotic agent, jaggery, can enhance the nutritional value of osmosed papaya cubes.

Milk and dairy products market: creation of dairy clusters

In modern conditions, public health as a strategic resource is one of the most important indicators that determine the level and quality of life, and is ensured by saturating the market with high-quality food products with high consumer properties. The authors have studied the current state of production of milk and its processed products, which are in the second place in demand after bakery products. In each region of the republic there are processing enterprises of the dairy industry, but not all producers supply goods of high quality. Purpose - development of practical recommendations to provide the domestic market with high-grade and competitive dairy products on the basis of formation and development of dairy clusters. Methods - the system approach was used to determine the value chain from raw materials to finished products, statistical and comparative analysis - to study the dynamics, state, potential opportunities of the dairy subcomplex, economic entities, generalization method - to summarize the results of the study. Results - the main problems existing in the dairy industry of Kazakhstan are revealed: insufficiency of milk for food products, underutilization of production capacities, lack of large farms producing conditioned raw materials in the required volumes, high import dependence, purchase prices for raw milk. Conclusions - the authors recommend the formation of territorial dairy cluster structures. The implementation of this direction will allow to meet the needs not only of the domestic market, but also to achieve a high export potential of the dairy industry, to solve the issues of supply of necessary equipment, fodder for livestock, to increase the competitive advantages of dairy products, the level of utilization of the existing production potential, as well as to expand the raw material base. Of particular importance is the study of promising areas of the dairy industry, since milk and dairy products are necessarily present in the food basket of every family.

Kazakhstani village: the need for radical transformation

Purpose - the tendencies of development of rural areas of Kazakhstan are shown. Methods - economic analysis, statistical methods were used in analyzing the data on the number of rural population in dynamics, graphical - for structuring the information and its visual presentation. Results - the article outlines the current trends and prospects of rural settlements (RS) of the republic, considers demographic processes, economic factors, migration flows. Special attention is paid to the state support initiatives aimed at improving the living standards of rural residents. The authors highlight the stages of building up the resources of rural areas of the country in the context of the implementation of state programs, each of which has specific goals and objectives aimed at improving the lives of rural residents, reducing their outflow from rural to urban areas caused by limited employment opportunities, low standard of living, insufficient access to quality services: education, health care. It is noted that in 20 regions of Kazakhstan adapted and implemented the program "One Village - One Product" (OVOP), focused on the production of the most promising products with high market potential, the creation of sustainable value chains of agricultural products for agricultural enterprises and farmers, promoting saturation of the domestic market with high-quality competitive food products. Conclusions - solving the problems of strengthening rural areas is in direct dependence on the effective policy of the state in the sphere of agro-industrial complex. Currently, emphasis is placed on the future of the Kazakhstani village, its modern infrastructure. Organizational, managerial and economic approaches, digitalization in agriculture allows to accelerate the pace of integrated socio-economic development of RS, increase the income of the rural population, stabilize the demographic situation and increase the investment attractiveness of territories.

ANALYSIS OF INDUSTRIAL FOOD PRODUCTION SYSTEMS TO ENSURE FOOD SAFETY AND QUALITY

To ensure the economic security of the country, it is necessary to ensure the safe production and processing of food products. This article reflects the analysis of hazards and critical control points (HACCP), as well as the analysis of the Food Safety Management System based on ST RK ISO 22000/ISO 22000. Food safety and quality assurance systems are essential to reduce risks and ensure compliance with the strictest standards. HACCP plays an important role in the food safety management system based on ISO 22000/ISO 22000 standards in the Republic of Kazakhstan, helping companies identify, assess and manage food-related hazards during their production, processing and distribution. An analysis of existing food production systems will identify opportunities for the development of more effective and comprehensive food safety and quality assurance systems. These improved systems will be vital to meet the growing needs and expectations of consumers, as well as to ensure safe and high-quality food products for future generations. By introducing HACCP and SMBPP at enterprises based on ISO 22000/ISO 22000 ST RK, food manufacturers can improve the safety and quality of their products.

Online Grocery Shopping Intention after the COVID-19 Pandemic

Grocery shopping is a vital activity in people’s lives. During the Coronavirus 19 (COVID-19) pandemic, many consumers turned to online platforms to purchase food, resulting in a significant increase in online grocery shopping. Hence, this study aims to investigate the post COVID-19 online grocery shopping intentions in the USA using quantitative research conducted via online surveys on Amazon’s Mechanical Turk (MTurk). The sample of this study is composed of two hundred fifty-two (252) validated data collected for analysis. The majority of participants perceive online grocery shopping as a reassuring, useful, and convenient method for purchasing food. Merits of online grocery shopping include reduced impulse buying and a lower risk of injury compared to traditional grocery shopping. Suggestions regarding online grocery shopping from peers or other influential people do not directly impact participants’ future purchasing decision. Participants diligently review grocery items on website before making online purchases. The availability of a wide range of high-quality food products in online grocery stores encourages continued online shopping post-pandemic. It is anticipated that in the near future, online grocery stores may become the preferred choice for consumers to purchase their foods.

CANNING PRODUCTION OF “ZHELRYBAˮ IN 1923–1929

The article is devoted to a little-studied topic – the canning production of “Zhelrybaˮ (abbreviation of the Russian words “ZHELeznaya dorogaˮ, railway, and “rybaˮ, fish). The source base is the materials of the periodical press of 1923-1929 and unpublished materials of the central and local (Murmansk) archives. The article attempts to identify the economic and technical features associated with the production of canned food of “Zhelrybaˮ enterprise. Based on extensive archival material, the specifics of canned food production at the enterprise associated with the colonisation of Kola Peninsula, the range of products produced, as well as economic indicators of the effectiveness of the canning production of the enterprise, are studied. Data on possible options for a different geographical location of the enterprise’s production facilities are provided, with an economic justification of the pros and cons of certain localities. The author concludes that “Zhelrybaˮ was able to start industrial production of high-quality canned food from scratch and at the same time contribute to the economic development of those areas where its production was located.

Research on the Food Service Industry in Central Taiwan

This study examined the changes in business models in the food service industry of Taiwan in the postpandemic era. After staying at home for a more prolonged period during the pandemic. More consumers choose to cook at home to save costs, leading to a booming homemade food market. This trend greatly increases the popularity of convenient meal kits, semi-finished products, and do-it-yourself (DIY) meal sets. It not only caters to consumers’ interest in cooking but also provide convenient and quick solutions for food preparation. Food and beverage businesses have successfully expanded their market reach by developing high-quality homemade food products and utilizing social media and e-commerce platforms for sales. The immediacy and wide audience coverage of social media economy have enabled influencers and food bloggers to directly demonstrate the use and effects of meal kits and DIY dining through live streams and short videos. This approach attracts large numbers of followers to purchase these products, thereby quickly enhancing product awareness and sales. Collaborating with social media has become an effective marketing strategy for food and beverage businesses because it increases brand exposure and allows for product adjustments and improvements based on immediate consumer feedback. This study aims to analyze the post-pandemic restaurant industry through the lens of business models. By conducting interviews with restaurant owners across various sectors in central Taiwan, the research will explore how they confronted the challenges during the pandemic and how they have adjusted their business strategies in the aftermath. The objective is to identify future strategies suitable for the Taiwanese culinary market. This study employs business model theory and interview methodology to investigate six companies within Taiwan's restaurant industry. Through comprehensive analysis, the research aims to determine how the restaurant industry should adjust its strategic direction in the post-pandemic era. The interviewed restaurants implemented various adjustments during the postpandemic period, including arranging for industry–academia collaboration, enhancing employee training and incentives, strengthening restaurant recognition and sense of pride among employees, diversifying dish presentation, improving customer service systems, providing customized services, increasing investment in social media, reinforcing supplier relations, and expanding into new distribution channels. The study results indicate that food and beverage businesses can further explore the potential of social media economy, develop more products suitable for online promotion, and continually optimize marketing strategies by leveraging data analysis and market research to meet consumer demands.

Аспекты безопасного использования современных дезинфицирующих средств на молочных предприятиях

The article analyzes the main aspects of safe application of chemical disinfectants widely used at dairy enterprises. Effective disinfection at dairy enterprises is directly related to the production of high-quality, safe and competitive food products. When selecting a disinfectant for use at a dairy enterprise, a comprehensive evaluation is necessary not only for effectiveness, but also a multilateral consideration of its safe use. Increasing requirements to ecologization of milk processing enterprises dictate the search for new combinations of functional components in the formulations of chemical sanitizers. The article shows the necessity of consideration of adhesion properties of disinfectants, their corrosive activity and indifference to various materials used at food processing enterprises. It is suggested to control working chloroactive disinfectant solutions, first of all, obtained by electrolysis method, not only by the content of active chlorine, but also by the value of redox potential. The relevance of research aimed at studying the inhibitory properties of active substances and residual quantities of disinfectants on starter microflora and the importance of a systematic approach to the integrated assessment of all elements of safe use of disinfectants at dairy enterprises is formulated. Keywords: disinfectants, toxicity and hazard, effect on human body, environmental safety, redox potential, corrosivity, chemical contamination, inhibition.

The Integration of Phosphorus-Solubilizing Rhizobacteria, Eisenia fetida and Phosphorus Rock Improves the Availability of Assimilable Phosphorus in the Vermicompost

Due to increasing soil degradation caused by unsustainable agricultural practices and the continued demand for quality food for the human population, it is imperative to find sustainable strategies for high-quality food production. For this reason, the objective of the present study was to evaluate the interaction between the factors of consortium of phosphorus-solubilizing rhizobacteria, addition of phosphate rock and worm load in horse manure to produce an organic fertilizer fortified with phosphorus. For this, consortia of phosphate-solubilizing rhizobacteria of the genus Bacillus (Bacillus aryabhattai, Bacillus subtilis and Bacillus cereus) isolated from the rhizosphere of Distichlis spicata were inoculated. Igneous phosphate rock (0 and 2%) was added in the vermicomposting process (with 25 and 50 g of E. fetida worms per kg of horse manure). The results obtained show that there is a significant interaction between the factors of inoculation with bacterial consortia (1 × 108 CFU mL−1), phosphate rock (2%) and earthworm biomass (50 g kg−1 of manure), and that this interaction promotes the production of assimilable forms of phosphorus for plants (such as monobasic phosphate ions H2PO4−1 or dibasic phosphate ions HPO4−2) within the vermicomposting process, having as a product an organic substrate supplemented with the optimal nutritional requirements for the development and growth of crops. This work can serve as a basis to produce high-quality organic fertilizer. However, field studies are required in order to observe the impact of vermicompost on the yield and quality of the fruits, and it can be compared with other types of fertilizers and the relevance of their use in different types of climates.

Effect of high hydrostatic pressure treatment on food composition and applications in food industry: A review

Nowadays, with the diversification of nutritious and healthy foods, consumers are increasingly seeking clean-labeled products. High hydrostatic pressure (HHP) as a cold sterilization technology can effectively sterilize and inactivate enzymes, which is conducive to the production of high-quality and safe food products with extended shelf life. This technology reduces the addition of food additives and contributes to environmental protection. Moreover, HHP enhances the content and bioavailability of nutrients, reduces the anti-nutritional factors and the risk of food allergen concerns. Therefore, HHP is widely used in the processing of fruit and vegetable juice drinks, alcoholic, meat products and aquatic products, etc. A better understanding of the influence of HHP on food composition and applications can guide the development of food industry and contribute to the development of non-thermally processed and environmentally friendly foods.

Quality and safety of products using GM soybeans in the diet of bulls

The production of high-quality and safe food products in areas contaminated by radiation due to the Chornobyl Nuclear Power Plant accident remains a pressing issue. The aim of this study was to determine the concentration and transfer factors of 137Cs, Pb, Cd, Cu, and Zn in bull products when including various high-protein feeds, such as narrow-leaved lupin and genetically modified soybean, in their diets. The study employed zootechnical methods (design and conduct of a scientific-economic experiment on animals), radiological and spectrometric methods (determination of the concentration of 137Cs, Pb, Cd, Cu, and Zn in feeds, longissimus dorsi muscle, liver, kidneys, and testes of bulls), and statistical methods. It was established that when using GM soybean in the grain mixture, the concentration of 137Cs in the muscle tissue of animals in Group II (experimental) decreased relative to the control by 2.57 Bq/kg, or by 40.5% with a statistically significant difference between groups (P > 0.99). Furthermore, the transfer factor of the radionuclide into the muscle tissue of animals in Group II compared to Group I also had 2.15% abs. lower. The content of Pb in the muscle tissue of bulls in both experimental groups exceeded the maximum permissible concentration by 2.52-2.78 times, while the concentration of Cd in the longissimus dorsi muscle and Cu in the liver of animals in Group II also exceeded sanitary-hygienic requirements by 10.0% and 2.0%, respectively. The introduction of 40% (by mass) of maize grain and 30% of GM soybean into the grain mixture instead of the same amount of wheat and lupin chop during the fattening of animals in the third zone of radioactive contamination contributed to significantly higher content and transfer of heavy metals into muscle tissue: Pb – by 10.3% and 0.10% abs., Cd – 10.0 and 0.03, Cu – 17.2 and 0.53, and Zn – by 17.2% and 2.40% abs. The results of the research can be used in agricultural enterprises and private households that produce livestock products in areas with a high anthropogenic load

Current Status of Non-Thermal Sterilization by Pet Food Raw Ingredients.

Recently, as the concept of pet food that satisfies both nutritional needs and the five senses has evolved, so too has the demand for effective pet food non-thermal sterilization methods. Prominent non-thermal technologies include high-pressure processing, plasma, and radiation, which are favored for their ability to preserve nutrients, avoid residues, and minimize compositional changes, thereby maintaining quality and sensory properties. However, to assess their effectiveness on pet food, it is essential to optimize operational parameters such as pressure levels, plasma intensity, radiation dosage, and temperature. Further studies are needed to evaluate microbial sterilization efficacy and sensory attributes. This exploration is expected to lay the groundwork for preventing zoonotic diseases and improving the production of high-quality pet food.

An Overview of Cryomilling within the Realm of Spices

Cryogenic milling, a method that utilizes extremely low temperatures to grind materials, shows great potential for the processing of spices within the food industry. This article offers an examination of cryogenic milling in the context of spice processing, emphasizing its possible advantages and obstacles. Through the preservation of the aroma and volatile compounds found in spices, cryogenic milling provides benefits such as improved retention of flavor, reduced particle size, and improved product quality. Nevertheless, it also has drawbacks such as high equipment costs, high energy consumption, safety issues, and difficulties related to moisture levels and particle size distribution. Despite these challenges, cryogenic milling holds promise for producing top-quality spices with enhanced flavor profiles. Future research and development should concentrate on refining cryogenic milling techniques, addressing safety and regulatory concerns, and exploring potential applications in emerging food products and markets. In general, cryogenic milling is a valuable technology for spice processing and has the capacity to contribute to the creation of innovative and high-quality food products.

Индикаторы цифрового развития малых форм хозяйствования АПК Волгоградской области

The successful adaptation of the regional agro-industrial complex to a new technological order is impossible without activating the maximum number of resources available to national agriculture: management, production, economic, financial, technological, demographic, and climatic, as well as any other factors that stimulate the transition of the agricultural sector of the Russian economy to a qualitatively new level of scientific and technological development. The fourth technological order in agriculture will become the basis for a qualitatively different level of automation and digitalization of agro-industrial production, within which the role of the business entity will be largely limited only to making key managerial, production, and economic decisions. Technological processes will be fully automated through the widespread use of robotics, digital twins, predictive and cognitive technologies, EFR and CRM systems, the Internet of Things, etc. The need to optimize these solutions and integrate them into a single production and digital network will stimulate the creation of so-called digital ecosystems in the agricultural economy. These ecosystems are “a set of technological platforms, applied Internet services, analytical, and information systems created on the basis of a computer network infrastructure with the characteristics of self-regulation, adaptability, and sustainability for the purpose of joint production or promotion of a given benefit, information exchange, and evolutionary development of the system” aimed at satisfying people’s needs for high-quality and safe food products based on the use of resource-saving and environmentally friendly technologies. The article examines the most significant indicators of the digital development of small agricultural businesses in the context of their ability to function within the framework of regional digital business ecosystems, as well as the prospects for the integration of small businesses into global ecosystems of the digital economy. A set of statistical data was studied that gives an idea of the use of digital technologies in the agricultural sector of the regional economy. A set of statistical data on the use of digital technologies in the agricultural sector of the regional economy has been studied, some indicators of the level of digitalization of small agribusiness entities have been identified and analyzed, making it possible to determine the trajectory of the digital development of micro-farm enterprises and to develop the general contours of a forecast scenario for the integration of small agricultural forms into the digital business ecosystem of the agricultural economy.

“Green” business in agricultural sector of Kazakhstan: socio-economic and environmental stability

The goal is to show the advantages and opportunities of “green” business in agriculture. One of the main directions of implementation of the Action Plan for the implementation of the Concept of transition of the Republic of Kazakhstan to “green” economy for 2021-2030 is to solve the problems of ensuring food security, increasing soil fertility, using innovative, resource-saving technologies, combating the destruction of biodiversity, etc. Methods - the article analyzed statistical data series, studied the scientific works of domestic and foreign researchers. Results - the main elements of organizing “green” activities in agricultural sector are identified and factors contributing to the expansion of the scope of ecological farming, “green” technologies, development of research projects, and creation of jobs for development of sustainable agricultural production are considered as condition for the supply of high-quality and healthy food products, maintaining a balance of renewable and non-renewable resources, minimizing harm to ecosystems. Promising directions for functioning of agribusiness during transformation to “green” economy are outlined. Conclusions - regions need to develop strategy that will improve the state of the environment and improve the level and quality of life of the population. The main principle of “green” entrepreneurship is expanding zones of organic agricultural production and increasing export of environmentally friendly products, stimulating the influx of investments, introducing certification, labeling and marketing strategies, cooperation with international organizations and research centers. For these purposes, effective and efficient public policy measures are required. Using integrated approach based on digital economy will reduce costs, increase investment attractiveness, reduce production costs and attract agricultural producers to agribusiness.

Particularities of the agricultural development of contemporary Russia: The issues of healthy food cost and affordability

Subject. This article discusses the impact of a healthy diet on human health and the development of the country's economy. Objectives. The article aims to assess opportunities to improve the availability and affordability of healthy food in Russia. Methods. For the study, I used the general scientific research methods. Results. The article finds that an integrated approach to the development of agriculture, implying the modernization of production and scientific research, will help solve the problems associated with the choice of food, and provide the population with healthy and high-quality food products. Conclusions. The population's health depends on the diet directly. The health of people is one of the main components of national wealth.

Advancements in artificial intelligence-imaging analysis (IA) systems technology for comprehensive quality evaluation of pet food productshensive Quality Evaluation of Pet Food Products

The increasing demand for high-quality pet food products and the need for strict safety standards have led to the exploration and development of technologies that can accurately and quickly assess the quality of these products. One such technology is Imaging Analysis (IA) systems, which offers automation, non-destructiveness, and costeffectiveness to meet these evolving requirements. Imaging Analysis (IA) systems electronically replicate human visual perception, enabling precise and efficient evaluation of images. Extensive research has highlighted its potential and demonstrated successful applications in examining and grading pet food products. This review paper introduces the fundamental components of computer vision systems, while also discussing their advantages and disadvantages. Additionally, it explores image processing techniques and provides a comprehensive analysis of recent advancements and potential applications in evaluating the quality of pet food products.

Application of a new brine of sprouted grains for delicatessen products from horse meat, beef, and pork

The main task of the meat processing industry is to produce meat products as the primary source of animal protein that ensures the vital activity of the human body in the necessary volumes, high quality, and a diverse assortment. Providing the population with high-quality food products that are biologically complete, balanced in the composition of the primary nutrients, and enriched with target physiologically active components is one of the most priority scientific and technical problems to be solved. In this regard, a recipe for a new brine from sprouted grains for delicatessen products from horse meat, beef, and pork was developed. The composition of the new brine includes flavoring and aromatic ingredients, juice of sprouted grains, and juices of raw vegetable materials. The viscosity of horse meat, beef, and pork during massaging was studied. Thermodynamic parameters such as water activity and moisture binding energy of horse meat, beef, and pork using a new brine were studied. The data analysis shows that the values of the “aw” indicator and the moisture binding energy in the experimental samples of meat products are higher than in the control samples. Studies have found that with an increase in the activity of water and the moisture binding energy, the tenderness of finished delicatessen meat products with a new brine increases. As a result, it was found that the maximum amount of brine in horse meat is retained at 160 minutes of continuous massaging, in beef – at 130 minutes, in pork – at 120 minutes of mechanical processing.

Sustainability implications of the EU's bioeconomy transition along global supply chains

The EU has set ambiguous targets for the development of a bioeconomy (BE) that not only ensures sufficient production of high-quality foods but also contributes to decarbonization, green jobs and reducing import dependency through biofuels and bio-based chemical products. However, the various and complex interrelations between the BE, the natural environment as well as wider economy and society risk that the EU's targets might indirectly compromise achieving the UN Sustainable Development Goals (SDGs) globally. Here, we assess the impacts of the EU's BE on the achievement of a broad range of SDG indicators using the hybrid econometric input-output model that covers 64 countries plus a region rest of world with 36 industries and 28 agricultural production sectors each. We compare the impacts of the EU's BE across three different scenarios based on SSP2 combined with corresponding IEA and FAO scenarios describing different futures of population and GDP growth, climate policy and structural changes in the energy and agriculture sector. Our results show that, especially without further measures focusing on the circular use of biomass, the EU's BE is likely not contributing to a general improvement in SDG indicators. Instead, there are major trade-offs between various SDGs. Firstly, between the goals of climate change mitigation, on the one hand, and preservation of ecosystems through the protection of natural land, especially forests, and water bodies on the other. The second major trade-off is between the EU's goals of fostering the economic competitiveness and lowering the import dependency of fossil energy and food security especially in low income countries outside Europe.