East Siberia State University of Technology and Management

In the context of the increasing aridization of the climate, an urgent task is to develop pre-sowing seed coatings capable of retaining moisture on the surface and ensuring germination in case of a shortage of soil water. A comparative study of the thermal behavior and moisture retention capacity of wheat seeds treated with a collagen biopolymer, its enzymatic hydrolysate, and a zinc chelate complex with hydrolysate has been performed using methods of synchronous thermal analysis (TG/DSC). It was found that treatment with hydrolysate leads to the formation of a hydrate shell with a low-temperature endothermic peak at 107.2 °C, and the introduction of zinc shifts this peak to 102.5 °C. At the same time, the loss of mass at the dehydration stage for the zinc-peptide complex turns out to be the lowest, which, combined with a significant endothermic effect, indicates a stronger water retention by a cross-linked metallopeptide matrix. Laboratory germination of seeds increased from 11 % (control) to 41 % when treated with hydrolysate and to 55.5 % when using a zinc complex with collagen hydrolysate; the root length reached 2.67 cm versus 1.65 cm in the control. The maximum total antioxidant activity was 3.01±0.06mg/g in seeds with zinc-peptide coating. The data obtained substantiate the prospects of using a chelated complex of collagen hydrolysate with zinc as a multifunctional coating for presowing seed treatment in rain-fed agriculture.

One of the key challenges bakery industry faces is the development of diverse products enriched with physiologically beneficial ingredients. Scientific and industrial practice shows that to achieve this goal it is effective to add processed grains to bakery products. These products, as natural biocorrectors, are rich in biologically valuable proteins, fiber (indigestible polysaccharides), vitamins, minerals and other compounds having beneficial effect on human health. Research and development are currently underway in the field of bread products with improved nutritional properties, for which unconventional raw materials are used. Whole-grain spelt flour can be considered a promising raw material. The research purpose is to improve the recipe and production technology of breadsticks. The paper studies the effect of adding whole-grain spelt flour (up to 50 % of the total amount of flour) and apple powder on baking properties of dough and the quality of finished product, as well as baking breadsticks with improved nutritional characteristics.

Statistics shows a steady increasing trend in consumers’ interest in functional healthy foods. Pasta products enriched with useful ingredients are gaining particular popularity. This is especially true in the context of the growing trend of organic and eco-friendly products among health-conscious individuals. The pasta products developed by the study, contains powdered secondary sea buckthorn processing products as additives. They are characterized by high organoleptic quality indicators, which correspond to regulatory requirements for physical and chemical quality indicators of dough and finished products, high biologically active substances content. To manage quality and safety, risk management measures have been developed for pasta production with powder from secondary sea buckthorn processing materials.

Food allergy, which manifests itself as an oversensitivity of the body’s immune system to certain kinds of foods, affects a significant share of the world’s population and represents a serious issue. The aim of this study was to evaluate the allergenic potential of beef exposed to a probiotic microbial consortium. The developed consortium, which consisted of strains: Lactobacillus plantarum 7K, Lactobacillus paracasei k406, Pediococcus acidilactici PDA27 and Staphylococcus carnosus SPHC108, exhibited high proteolytic activity against beef proteins (after three days of fermentation, the degree of hydrolysis reached up 21.5 %). The allergenic potential of fermented beef and unfermented beef was studied in the experimental animals (rats) that were exposed to simulation of artifi cially induced systemic anaphylactic reaction to ovalbumin. It was found that, against the background of ovalbumin sensitization, the inclusion of fermented meat into the rats’ diet reduced the severity of the anaphylactic reaction by 43.5 % compared to the cor responding parameters among the rats that were fed with unfermented meat. The concentration of specific antibodies (IgG) to oval bumin in the blood serum of the experimental animals, that were fed with fermented meat, was also significantly lower (p ≤ 0.05). Animals that received the fermented food along with the sensitization background featured greater body weight gain at the end of the experiment. The fecal counts of lactobacteria and bifidobacteria in the animals in this group fed with fermented meat along with ovalbumin sensitization and along with anaphylactic reaction development increased fourfold in comparison with to the group of rats fed with unfermented meat. Histological studies showed that introducing fermented meat into the diet along with food sensitization did not cause significant morphofunctional changes in the mesenteric lymph node structures, whereas the animals fed with unfermented meat demonstrated the signs of decompensation and immune mechanisms stress. These results demonstrate the potential of using meat fermented with probiotic microorganisms consortium as promising approach to reducing food allergies risk.

In the context of stricter food safety requirements and risk-based approach implemened in meat processing industry, technological risk management becomes crucial. The article presents a risk analysis for airdried beef production (basturma) based on a multi-stage technology that includes dry curing, soaking, pressing, coating (fenugreek), dehydration in a dryer, and aging. Microbiological, physicochemical, and organoleptic risks at each stage are examined, critical control points are identified, critical limits are established, and measures to minimize identified hazards are proposed within the HACCP framework. The results of this work can be used in development and updating of food safety management systems at enterprises specializing in dried meat production.