The microbiological safety of whole wheat flour remains a critical issue due to its susceptibility to contamination by spore-forming thermophilic bacteria. In this study, two thermophilic species, Bacillus subtilis and Bacillus mesentericus, were isolated from locally produced wheat grains and used as target microorganisms to evaluate the antibacterial potential of freshly pressed cabbage juices. Juices obtained from five cabbage varieties-red cabbage, white cabbage, napa (Chinese) cabbage, broccoli, and cauliflower-were comparatively assessed using the broth dilution method to determine their minimum inhibitory and bactericidal effects (n = 3). The results revealed pronounced differences in antibacterial efficacy among the tested samples. White cabbage juice exhibited selective inhibitory activity against B. subtilis at a dilution of 1:4, whereas napa cabbage and broccoli juices demonstrated the highest antibacterial activity against both Bacillus species at a dilution of 1:3. Importantly, napa cabbage juice showed no inhibitory effect on Saccharomyces cerevisiae, indicating its compatibility with dough fermentation processes. Spectroscopic analysis of the bioactive fraction obtained from napa cabbage juice revealed characteristic absorption bands at 3422 cm-1 (O-H stretching), 2907-2840 cm-1 (aliphatic C-H stretching), 1740 cm-1 (ester carbonyl group), and 1641 cm-1 (C=C stretching). The predominance of lipophilic compounds, including fatty acid esters, terpenes, and sulfur-containing compounds (734 cm-1), suggests a molecular basis for the observed antibacterial activity against Bacillus spp. Overall, these findings identify napa cabbage as a promising source of selective natural antimicrobial agents capable of enhancing the microbiological safety of whole wheat flour-based bakery products without compromising yeast activity.
This study explores the process of shell fracture in a locally cultivated walnut variety in a reciprocating millstone setup that implements combined compression, shear, and torsion loading. The task addressed is to enable cracking across the entire shell surface while maintaining kernel integrity, which determines the yield of marketable produce. In the first stage, shell fracture forces were experimentally determined under localized loading from a natural cleft and a whole shell, followed by statistical processing using a two-parameter Weibull distribution. It was found that fracture from the cleft side occurs at lower loads than from the whole shell side, confirming the anisotropy of the shell's mechanical properties. In the second stage, the effect of roughness pitches of 10, 13, and 16 mm on the fracture force was studied. Experiments have shown that at a 10 mm pitch, fracture occurs with the lowest force; increasing the pitch to 13 and 16 mm increases the fracture force due to a decrease in local stress concentration. A comparison of the two experimental stages revealed that the geometry of the working surfaces determines the conditions for fracture without changing the general pattern: when loading from a natural cleft, lower forces are required. For a fracture probability of at least 0.95 for any nut orientation, a load of approximately 350 N is required. Additionally, the strength characteristics of the kernel were determined using an ST-2 structure analyzer; the average fracture force under direct loading is approximately 1200 grams (≈ 120 N). The results provide a mechanically sound basis for selecting the parameters of the working parts of a nut cracking machine and a safe range of operating loads
This study evaluates the effectiveness of natural zeolite (Shankhanai deposit, Kazakhstan) as a functional hydroponic substrate compared to a commercial foamed-glass control (GrowPlant). Using the Nutrient Film Technique (NFT), we assessed the growth and metabolic responses of Medicago sativa L. and three cultivars of Lactuca sativa L. Brunauer-Emmett-Teller (BET) analysis confirmed that zeolite (particle size 3.70 ± 1.20 mm) possesses a high specific surface area (21.80 m2/g), significantly exceeding the control (0.49 m2/g). This structure ensured superior moisture retention and cation exchange, even after a moderate decrease in surface area to 16.66 m2/g post-cultivation due to organic pore-filling. In M. sativa experiments, zeolite increased seedling viability and promoted a more branched root system compared to the artificial substrate. Gas chromatography-mass spectrometry (GC-MS) metabolic profiling of L. sativa revealed a significant substrate-driven reprogramming: zeolite increased the relative proportion of fatty acids and their derivatives (up to +51.27% in May King variety roots), suggesting membrane-protective adaptation. Genotype-specific responses were observed, with the Yeralash cultivar showing increased polyol synthesis (+2.93%) for osmoregulation. The results demonstrate that natural zeolite is an efficient, stable substrate for intensive hydroponics, optimizing root development and physiological stability through enhanced nutrient and water management.
This study was carried out to determine the reliability of the methods of transmission of information about the location of a train to the train control center using a digital radio channel and a method based on Distributed Acoustic Sensing (DAS) technology. The study results were obtained based on the MATLAB R2024b model and showed resistance to external noise in fiber-optic communication with DAS technology. The proposed information transmission method allows the joint use of fixed- and moving-block section concepts in train traffic control systems. The effectiveness of the joint application of the concept of fixed and moving-block sections was analyzed using OpenTrack V1.10 microscopic simulation using the parameters of the operating railway section Kurozek-Ekpindi-Jarsu, locomotive TE33A series, trains No. 3002 and No. 3004, and the interval control system. The obtained research results in the form of a diagram showed the effectiveness of the proposed method of duplicating the concept of moving- and fixed-block sections. The reduction in inter-train intervals contributes to increasing the capacity of the railway line and is the key to the economic efficiency of railway transport.
The increasing occurrence of antibiotic residues in poultry meat represents a serious food safety concern associated with antimicrobial resistance and potential risks to human health. This study investigated the effects of electron beam irradiation on antibiotic residues and nutritional quality parameters of poultry meat. All experiments and data collection were carried out in 2025. Fresh poultry samples were irradiated using an ILU-10 pulsed linear electron accelerator at doses of 2, 4, 6, 8, and 10 kGy. Antibiotic residues were determined by HPLC-DAD, amino acid composition was analyzed using HPLC, and fatty acid profiles were evaluated by gas chromatography. Electron beam irradiation produced significant dose-dependent changes in the chemical composition of poultry meat. Total amino acid content decreased progressively with increasing irradiation dose, with reductions of up to 60–73% at 10 kGy depending on tissue type. Branched-chain and essential amino acids showed similar trends. Fatty acid analysis revealed a shift toward higher proportions of saturated fatty acids and a decline in monounsaturated and polyunsaturated fatty acids. The PUFA/SFA ratio decreased from 0.48 in control samples to 0.25 at 10 kGy. Tetracycline residues were not detected in any samples, whereas chloramphenicol residues were present in control meat but were progressively reduced after irradiation and became undetectable at doses ≥ 8 kGy. These results demonstrate that electron beam irradiation can effectively reduce antibiotic residues in poultry meat; however, higher irradiation doses may significantly alter amino acid and lipid composition. Therefore, optimization of irradiation parameters is necessary to balance improvements in food safety with the preservation of nutritional quality for the production of safe and sustainable food products. Optimization of irradiation parameters is therefore necessary to balance food safety benefits with preservation of nutritional quality. Furthermore, this research contributes to the achievement of Sustainable Development Goal (SDG) 2, while the obtained results also support SDG 3 by promoting safer food systems and protecting public health.
