High-quality Food Products Research Articles

Novel Alleles of the Potato Leaf Gene Identified in Italian Traditional Varieties Conferring Potato-like Leaf Shape in Tomato

The genetic diversity of tomato in Italy and the growing interest in high-quality food products highlight the importance of establishing varietal distinctiveness through molecular strategies to ensure agrifood product quality and traceability. In this study, four Italian potato-like leaf (PL) landraces were analyzed: “Spagnoletta di Formia e di Gaeta” (SPA) from southern Lazio, “Giagiù” (GIA) and “Patanara” (PTN) from Campania, and “Pomodoro di Mola” (MOL) from Apulia. These landraces were genotyped for the potato leaf gene (C), with two PL American genotypes and a non-allelic PL mutant line included as outgroups. Nagcarlang served as control. An allelism test confirmed C as determinant gene. The SCAR marker for C revealed that the Italian landraces presented determinants other than the most representative one responsible for PL. Whole-genome sequencing of SPA identified a private novel nonsense SNP variant allele, confirmed through dCAPS marker analysis. Additionally, two novel PL alleles responsible for missense variations were identified in GIA/PTN and MOL. In silico protein analysis suggested that novel C alleles could be functional determinants for the protein activity. Overall, PL mutations identified for the first time could serve as molecular tools for agrifood chain traceability, enabling early differentiation and recognition of genotypically similar varieties.

Results of pilot comparisons in the field of measuring the nutritional value of milk powder COOMET 880/RU-a/23

A necessary condition for obtaining high-quality food products that satisfy human physiological needs for essential nutrients and energy is continuous monitoring of the macronutrient content. The correctness of measurements in the process of such monitoring is verified by analyzing, in parallel with working samples reference materials of the composition of food products and food raw materials. The certified values of these reference materials shall be traceable to measurement standards and/or measurement results of national metrology institutes. For mutual recognition of the calibration and measurement capabilities of national metrology institutes, they must obtain equivalent results in key comparisons. The possibility of organizing key comparisons is assessed during pilot comparisons. The article presents the results of pilot comparisons in the field of measuring the nutritional value of milk powder COOMET 880/RU-а/23 with the participation of national metrology institutes of the Russian Federation, Republic of Belarus, Kyrgyz Republic and China. Samples of skim and whole milk powder were selected as the objects of comparison. The measured characteristics are mass fraction of moisture, nitrogen, protein, fat, ash, carbohydrates (lactose). Each participant in the comparison used measurement procedures, measurement instruments and equipment that ensure the highest accuracy. When assessing the uncertainty of the values of the specified measured characteristics, the participants took into account the standard deviation of the results of parallel determinations, uncertainties from the quantities included in the measurement equations, and methodological factors. The comparisons demonstrated the consistency of most of the measurement results presented by the participants. Some deviating measurement results of operationally determined quantities (mass fraction of ash, mass fraction of moisture) are due to the empirical nature of the methods used, i.e. the dependence of the measurement results on the applied drying or ashing conditions. For rational values (mass fraction of nitrogen), the discrepancies are probably due to incomplete extraction of the component from the test sample, as well as the lack of established traceability of the sample used to standardize the titrant. The results of the comparisons will be used in preparing proposals for conducting key comparisons for the purpose of mutual recognition of national standards and calibration and measurement certificates in the field of measuring the nutritional value of milk powder.

Efficiency of the method of quantitative coproovoscopic diagnostic of nematodirosis in cattle

Cattle breeding plays a major role in increasing the production of meat and other high-quality food products. However, various parasitic diseases often hinder the increase of livestock and the increase of milk and meat productivity of animals. Strongyloidoses of the gastrointestinal tract, in particular nematodirosis, are the most common infestations among cattle. The aim of the work was to determine the effectiveness of the proposed method of quantitative coproovoscopic diagnosis of nematodirosis in cattle. The proposed useful model refers to the field of veterinary medicine, namely, veterinary parasitology, methods of coproovoscopy, in particular, quantitative methods of detecting eggs of causative agents of nematodirosis of cattle. In laboratory conditions, well-known methods of quantitative coproovoscopy were compared, namely: the method of counting helminth eggs in feces (according to Liashenko et al., 2012), the centrifuge-flotation method (according to Taylor et al., 2015), as well as the proposed method for laboratory diagnosis of nematodirosis cattle. It was determined that when using the proposed method and the centrifuge-flotation method, 100 % of positive samples were detected. At the same time, when using the method of counting helminth eggs in feces, 70 % of positive samples were detected in the diagnosis of nematodirosis in cattle. The proposed method turned out to be the most effective in terms of indicators of the intensity of nematodirous invasion, where its sensitivity was significantly higher by 1.3 times – compared to the centrifugal-flotation method according to Taylor and by 6.5 times – compared to the method of counting helminth eggs in feces according to Liashenko. In the proposed method of quantitative coproovoscopic diagnosis of nematodirosis of cattle, a combined flotation solution is used, which exhibits coagulation properties relative to undigested fodder residues, which facilitates the microscopy process. The obtained results of experimental studies allow recommending the proposed method of quantitative coproovoscopic diagnosis of cattle nematodirosis for more accurate laboratory diagnosis of this infestation

Recent Advances in the Mechanisms of Quality Degradation and Control Technologies for Peanut Butter: A Literature Review.

As the quality of life continues to improve globally, there is an increasing demand for nutritious and high-quality food products. Peanut butter, a widely consumed and nutritionally valuable product, must meet stringent quality standards and exhibit excellent stability to satisfy consumer expectations and maintain its competitive position in the market. However, its high fat content, particularly unsaturated fatty acids, makes it highly susceptible to quality deterioration during storage. Key issues such as fat separation, lipid oxidation, and rancidity can significantly compromise its texture, flavor, and aroma, while also reducing its shelf life. Understanding the underlying mechanisms that drive these processes is essential for developing effective preservation strategies. This understanding not only aids food scientists and industry professionals in improving product quality but also enables health-conscious consumers to make informed decisions regarding the selection and storage of peanut butter. Recent research has focused on elucidating the mechanisms responsible for the quality deterioration of peanut butter, with particular attention to the intermolecular interactions among its key components. Current regulatory techniques aimed at improving peanut butter quality encompass raw material selection, advancements in processing technologies, and the incorporation of food additives. Among these innovations, plant protein nanoparticles have garnered significant attention as a promising class of green emulsifiers. These nanoparticles have demonstrated potential for stabilizing peanut butter emulsions, thereby mitigating fat separation and oxidation while aligning with the growing demand for environmentally friendly food production. Despite these advances, challenges remain in optimizing the stability and emulsifying efficiency of plant protein nanoparticles to ensure the long-term quality and stability of peanut butter. Future research should focus on improving the structural properties and functional performance of these nanoparticles to enhance their practical application as emulsifiers. Such efforts could provide valuable theoretical and practical insights into the development of stable, high-quality peanut butter, ultimately advancing the field of food science and technology.

Sensitivity of an improved method for post-life laboratory diagnosis of chicken eimeriosis

Poultry farming is vital in providing the population with high-quality food products – eggs and poultry meat. Poultry farming is characterized by rapid livestock reproduction rates, the lowest per unit of output compared to other livestock industries. To maintain high economic performance and produce high-quality products, it is necessary to ensure veterinary well-being concerning invasive diseases. The dangerous protozoan disease eimeriosis cause significant financial losses, high mortality of young poultry, decreased chicken productivity, and the quality of products from sick birds. The work aimed to improve and determine the sensitivity of the method of post-life laboratory diagnostics of eimeriosis in chickens. The proposed useful model relates to veterinary medicine, namely, veterinary parasitology, to methods of ovoscopic studies of chicken droppings, particularly a quantitative method for detecting eimeriosis oocysts. It was found that when examining chicken droppings for the presence of Eimeria oocysts, the most effective method was the improved method, which is based on using a combined hypertonic solution with a high specific gravity and well-defined coagulation properties. When using it, it was possible to detect the most significant number of oocysts – 1285.20 oocysts/g of droppings, which was 8.24 % more compared to the analog method (the method of quantitative coproscopic diagnostics of nematodoses of the digestive tract of ruminants) and 33.17 % (P < 0.01) – compared to the known method (Stall's method). Also, the improved method is the most optimal regarding the number of positive samples, the number of detected invasive elements in 1 g of droppings, and the coagulation ability of the flotation solution concerning undigested feed residues detected during microscopy. The obtained research results allow us to recommend implementing the proposed method for quantitative detection of Eimeria sp. oocysts in chicken droppings for effective, sensitive, and timely laboratory diagnostics of Eimeria sp.

Fermented pumpkin puree effect on the activity of fermented milk products probiotic microflora and organoleptic indicators

The issues of providing the population with high-quality food products with functional properties are given special attention not only by the state, but also by food industry enterprises. Of particular importance is the preservation of fermented milk product technologies, modernization of existing ones and creation of innovative food technologies for their production. The purpose of this study is to examine the effect of fermented pumpkin puree on the activity of probiotic microflora using the example of the complex of probiotic microorganisms "Evitalia" and the formation of organoleptic properties of fermented milk drinks obtained with its use. To conduct the research, samples were produced with the addition of fermented pumpkin puree in a volume of 1 to 5%. It was found that the addition of various concentrations of fermented pumpkin puree to pasteurized milk (fat content 3.2%, protein content 2.9%) inoculated with the probiotic starter culture "Evitalia" promotes an increase in the biomass growth rate by 1.43-3.21 times in the first 12 hours. The authors calculated parameters characterizing the development of the probiotic start er culture. It was found that the specific growth rate of probiotics in the experiment using 5% fermented pumpkin puree increased by 1.8 times, and the generation time decreased by 1.18 hours. Samples of fermented milk drinks were obtained, their organoleptic evaluation was carried out, as a result of which it was found that the addition of 5% fermented pumpkin puree to the fermented milk drink seems optimal for developing a commercial product recipe. The results of the study showed that fermented pumpkin puree can be a promising alternative for the food industry, including the dairy industry, in terms of enriching fermented milk drinks with carotenoids.

Effects of ultrasonic-assisted osmotic pretreatment on convective air-drying assisted radio frequency drying of apple slices

Convective air-drying assisted radio frequency drying (CARFD) is an innovative method with the merits of rapid volumetric heating, energy efficiency, as well as high quality food products. However, knowledge about how pretreatment methods impact on the physicochemical characteristics of pretreated apples and the performance of subsequent CARFD is limited. In present work, apple slices were subjected to osmotic pretreatment (OP) and ultrasonic-assisted osmotic pretreatment (USOP) with different intensities (1.0, 2.0 and 3.0 W/g); and the physicochemical properties of pretreated samples (such as mass transfer behavior, water migration status, dielectric loss factor and the others) were compared. The drying duration, energy consumption and a series of quality characteristics (color index, texture, nutrient compositions, antioxidant activity, and so on) of the CARFD produced apple slices were also investigated. The microstructure observations revealed that acoustic waves induced the structural changes and created microchannels. Meanwhile, physicochemical properties of pretreated samples also demonstrated that OP and USOP methods significantly facilitated the water migration status and heightened the dielectric loss factor. In comparison with control and OP methods, three USOP methods were successful in reducing the drying time (14.6%∼27.1%) and total energy consumption (4.5 ∼ 19.8%) of entire processing steps. Concomitantly, USOP (2.0 W/g) samples after drying showed an enhanced quality characteristics in terms of good texture, higher retention of bioactive compounds, higher rehydration ratio, better antioxidant capacity. This study highlights the application of USOP as an effective pretreatment method for enhancing the process efficiency and quality of CARFD produced apple slices.

Multifunctional Applications of Lactic Acid Bacteria: Enhancing Safety, Quality, and Nutritional Value in Foods and Fermented Beverages.

Lactic Acid Bacteria (LAB) have garnered significant attention in the food and beverage industry for their significant roles in enhancing safety, quality, and nutritional value. As starter cultures, probiotics, and bacteriocin producers, LAB contributes to the production of high-quality foods and beverages that meet the growing consumer demand for minimally processed functional and health-promoting food products. Industrial food processing, especially in the fresh produce and beverage sector, is shifting to the use of more natural bioproducts in food production, prioritizing not only preservation but also the enhancement of functional characteristics in the final product. Starter cultures, essential to this approach, are carefully selected for their robust adaptation to the food environment. These cultures, often combined with probiotics, contribute beyond their basic fermentation roles by improving the safety, nutritional value, and health-promoting properties of foods. Thus, their selection is critical in preserving the integrity, quality, and nutrition of foods, especially in fresh produce and fruits and vegetable beverages, which have a dynamic microbiome. In addition to reducing the risk of foodborne illnesses and spoilage through the metabolites, including bacteriocins they produce, the use of LAB in these products can contribute essential amino acids, lactic acids, and other bioproducts that directly impact food quality. As a result, LAB can significantly alter the organoleptic and nutritional quality of foods while extending their shelf life. This review is aimed at highlighting the diverse applications of LAB in enhancing safety, quality, and nutritional value across a range of food products and fermented beverages, with a specific focus on essential metabolites in fruit and vegetable beverages and their critical contributions as starter cultures, probiotics, and bacteriocin producers.

Разработка липидного комплекса заменителя молочного жира высокой биологической эффективности

The article introduces a new milk fat substitute that meets all standard requirements in fatty acid composition and biological efficiency. The authors used standard research methods to describe the effect of natural and modified oils and fats introduced into the fat base on the fatty acid composition and technological properties. The study involved tropical oils (palm oil and its fractions), liquid vegetable oils (sunflower, soybean, and linseed), and samples of various milk fat substitutes. The results obtained made it possible to develop optimal compositions of liquid and solid vegetable oils that were balanced in fatty acids, as well as in structural and rheological properties. The ratio calculations for raw ingredients yielded theoretical models that produced a desired composition and properties. The rationalized and experimentally-obtained compositions underwent quality tests. The best technological properties belonged to the compositions that consisted of palm oil (70–85%), soybean oil (10–15%), and palm superolein (20%). They demonstrated an optimal ratio of ω-6/ω-3 fatty acids and had a melting point that met standard requirements. The physicochemical, sensory, and safety indicators also corresponded to the state standard, which renders the experimental product good prospects in commercial production of high-quality milk-containing foods.

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.