Stinging nettle Urtica dioica L. is of interest as a non-conventional plant raw material rich in nutrients and biologically active compounds. The aim of this review is to analyse the current state of research on the chemical composition of stinging nettle, its food applications, and its technological potential as an ingredient in foods with enhanced nutritional value. The review has been conducted as an analysis of the research landscape incorporating bibliometric and thematic approaches. Publications issued between 2005 and 2026 were searched using the Google Scholar and Semantic Scholar platforms. The final dataset comprised 327 sources, of which 133 were directly related to food technologies. Zotero and VOSviewer software were used for processing bibliographic information and mapping the structure of the research field, respectively. The findings have shown that the current research landscape is centred on several major areas: the chemical composition and biologically active components of stinging nettle, its pharmacological effects, and its applications in food products. Stinging nettle is found to be used most extensively in bakery, pasta, confectionery, dairy, and meat products, as well as in beverages, primarily as a enriching ingredient that increases the content of dietary fibre, minerals, carotenoids, and phenolic compounds and enhances antioxidant activity. At the same time, increasing the level of nettle supplementation is often associated with deterioration in technological and sensory properties indicating the need to optimise both the form and the amount of the added ingredient. It has been concluded that Urtica dioica has considerable potential as an ingredient in functional food systems provided that the raw material is standardised and technologically adapted to specific food matrices.
The bark of Populus tremula L. (aspen) is a promising source of biologically active compounds (BAC), in particular salicin phenylglycoside and a complex of polyphenols (phenolic acids, flavonoids) with pronounced antioxidant and anti-inflammatory potential. The aim of this study is to evaluate the influence of the geographical area of harvesting and seasonal dynamics on the content of extractive substances, salicin and polyphenolic compounds, and antioxidant activity in aspen bark to optimize its use in functional food systems. The objects of the study are aspen bark samples collected during 2025 in different geographical locations: Altai Krai and Tomsk Region. It has been found that the dormant phase is the optimal time for harvesting aspen bark as a raw material enriched in salicin. The samples from Altai Krai are characterized by lower salicin content (up to 40 % on average), total extractive pool (up to 30 % on average), and polyphenols compared to the samples from Tomsk Region, both in the dormant phase and during vegetation (sap flow). The aspen bark extract obtained from Altai Krai is characterized by a relatively low antioxidant activity (0.56 ± 0.01 mol/kg). The kinetics of initiated oxidation of the model substrate (cumene) in the presence of this extract has revealed a low oxidation rate constant. Aspen bark samples brought from Tomsk Region have demonstrated a significant change in the antioxidant profile of the aqueous extract. The total content of antioxidant compounds increases by 35 % (0.76 ± 0.01 mol/kg), and chromatographic analysis reveals the presence of type II inhibitors. The obtained data are of great practical importance for the development of standardized aspen bark extracts. Such extracts, with guaranteed and reproducible salicin and polyphenol content, can be used as functional food ingredients corresponding to modern trends in personalized nutrition and nutraceuticals.
In recent years, food manufacturers have shown significant interest in developing non-dairy probiotic products based on fruits and vegetables, driven by lifestyle changes and the increasing popularity of vegetarianism and veganism. The aim of this study is to analyze and review research on the role of microorganisms in the natural fermentation and artificial inoculation of fermented fruits and vegetables in terms of health benefits, flavor formation, and influence on changes in biologically active substances. The sources used are scientific publications in Russian and English published between 2010 and 2025. A search for international publications has been conducted in Scopus, PubMed, and Web of Science; Russian-language sources have been selected using the Russian Science Citation Index (RSCI) system with the help of relevant keywords. The selected sources are systematized, critically analyzed, and summarized. Fermentation technology is a processing method that combines tradition and innovation, using microbial biotransformation to significantly improve the chemical composition and biological activity of fruits and vegetables. Fermentation not only extends the shelf life of foods but also enhances their nutritional value and health benefits. A review of scientific research shows that the health effects of fermented fruits and vegetables depend largely on the microorganisms involved in the fermentation process and the bioactive components they produce. The health benefits of fermented fruits and vegetables are primarily due to the formation of bioactive compounds during fermentation, such as phenols, vitamins, minerals, and organic acids. These compounds are formed through complex biochemical reactions catalyzed by microorganisms and interact with each other, exerting antioxidant and anti-inflammatory effects, resulting in health benefits such as a reduced risk of chronic diseases. Bioactive compounds in fermented fruits and vegetables exhibit antioxidant, anti-inflammatory, and hypoglycemic effects. The development of fermented fruit and vegetable products represents a promising approach to meeting the needs of modern consumers, reducing waste of plant materials, and expanding the range of functional foods that contribute to improved public health. Further research should be aimed at in-depth study of the interaction of microorganisms with fruit and vegetable raw materials and optimization of the fermentation process, with the aim of increasing their nutritional value and beneficial effects on health.
In response to the growing demand for functional foods, "LactoZen", a fermented plant-based beverage with antioxidant and probiotic properties, has been developed. The product is based on an almond beverage made by grinding almonds pre-soaked in water and then filtering the resulting suspension. To ensure antioxidant activity and increase protein and dietary fiber content, carrot and rosehip powder, wheat germ oil, and defatted apricot kernel flour have been added to the fermented beverage. The addition of apple pectin increases the beverage's dietary fiber content and helps stabilize its texture. Fermentation of the almond beverage has been carried out using a commercial sample of the dry starter culture "Yogurt," which includes pure cultures of Streptococus salivarius ssp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Lactobacillus casei at a concentration of 0.2 % of the beverage's weight. The developed production technology includes the stages of almond beverage preparation, hydration of fortifying additives, homogenization, pasteurization, fermentation, and aseptic packaging. The finished fermented beverage is characterized by a uniform creamy color with a slight orange tint and a harmonious flavor with a soft sourness from fermentation, complemented by sweet notes of almond and a light fruity hint of rosehip. The aroma combines lactic and nutty aromas with subtle herbal notes. The consistency is smooth and moderately viscous, which overall ensures a pleasant consumer experience. The nutritional value of a 200 g serving of the developed beverage "LactoZen" is 4.2 g protein, 14.2 g fat, 4.7 g carbohydrates, 73.6 mcg vitamin A, 10.1 mg vitamin C, and 11.4 mg vitamin E, with an energy value of 163 kcal. The product is recommended for the prevention of oxidative stress, strengthening the immune system and supporting intestinal microbiota, especially for vegetarians, people with lactose intolerance and healthy eating advocates.
Chitin is the second most common natural polymer after cellulose being the main component of the exoskeletons of marine crustaceans, such as crabs, lobsters, and shrimp. Chitosan and carboxymethylated chitin derivatives are non-toxic, have biocompatibility, biological activity, and exhibit antibacterial, immunostimulating, antitumor, wound-healing and other properties. The unique properties of this biopolymer and its derivatives determine their wide use in the food industry, medicine, pharmaceuticals, cosmetology, agriculture, chemistry and catalysis, biotechnology and aquaculture. The goal of our research is to develop a method for producing a chitin derivative, carboxymethyl chitin, with good solubility in water. The raw material used is chitosan obtained from the shells of king crab and opilio snow crab caught in the Barents Sea. The necessary technological conditions for the acetylation of chitosan and subsequent carboxymethylation of chitin have been established. Studies of the resulting carboxymethyl chitin by conductometric titration have shown that the content of carboxymethyl groups is 38 %. The solubility of carboxymethyl chitin obtained by the developed method increases with increasing pH and at pH 8.0 it is about 82 % by weight of the polymer. Studies of X-ray phase analysis data show that the degree of crystallinity of the original chitosan, acetylated and carboxymethylated samples differs slightly and amounts to 52–57 %. Carboxymethyl chitin, obtained from the snow crab shell, is characterized by a wide molecular weight distribution according to high-performance liquid chromatography. The presence of six main fractions with molecular weights from 0.05 to 656 kDa is discovered, the largest contribution (67 %) of which is made by a fraction with a low molecular weight (35 kDa). The conducted research may be useful for enterprises involved in the industrial extraction and complex processing of crabs to solve problems of non-waste use of raw materials and obtain additional commercially in demand products.
