Industrial waste leads to pollution and deterioration of the environment, as well as harming the living population and animals. Whey, being a by-product of milk processing, is a source of protein and nitrogenous compounds, carbohydrates, lipids, mineral supplements, vitamins, organic acids, enzymes and macro- and microelements. Amino acid content of whey is represented by amino acids of protein substances and free amino acids. The next valuable secondary raw material is grape pomace, which is practically not processed and becomes a factor of anthropogenic load, polluting the environment. Grape pomace has a rich chemical composition, especially a large number of phenolic compounds, which have antioxidant properties. Currently, there is a significant increase in the production and consumption of soft drinks with various additives, the composition of which is replete with unnecessary colors and flavors. The aim of the work is to use milk whey for the development of technology of drinks of functional purpose, which will directly increase the efficiency of its processing, as a secondary raw material in industrial production, as well as serve the purpose of improving the environmental situation in places where milk processing plants are located. In particular, the creation of functional drinks on the basis of milk whey with the addition of grape pomace, fruit juices and pectin, will enrich the milk drink with a complex of biologically active substances, trace elements, antioxidants, vitamins. Using organoleptic and physico-chemical parameters, two technologies of functional drinks based on milk whey with 25% Husein Black grape pomace extract, in the first 25% cherry and in the second 25% peach juices were developed. The first formulation demonstrated noteworthy macro- and microelement content, including calcium (12.10%), sodium (5.04%), magnesium (1.60%), phosphorus (7.31%), and potassium (24.61%). Similarly, the second formulation exhibited significant macro- and microelement composition, including calcium (9.50%), sodium (4.28%), magnesium (1.33%), phosphorus (6.37%), and potassium (21.91%). All microbiological indicators meet the requirements of GOST and indicate the absence of pathogenic microflora, which is one of the indicators of guaranteed sanitary well-being of the proposed products. The developed drinks have pleasant organoleptic indicators, high biological value and low cost price.

Oat grain is characterized by the presence of a number of biologically active substances that contribute to the normalization of the gastrointestinal tract and maintain vascular health. Oat grains are used in diet food as they do not contain gluten. The germination of oat grains contributes to increasing the content of biologically active substances in it. The proposed method for producing cereal drinks based on oats includes the stages of washing the grains, disinfecting, germinating the grains, obtaining a liquid grain base, stabilizing the structure of the grain base, sterilization, adding flavoring components. The developed technology makes it possible to produce oat-based cereal drinks with a stable structure and improved organoleptic characteristics without additives and with vegetable additives, which are dried chokeberry meal (2 %) and rosehip syrup (16 %). The organoleptic characteristics of the drinks obtained correspond to the requirements of regulatory documentation. Drinks with herbal additives are superior to drinks without additives in taste, aroma, color and texture. The storage capacity of drinks established in the course of microbiological examination and analysis of viscosity and acidity is five days.

Collagen is a biodegradable polymer with many beneficial properties, such as high biocompatibility with skin, excellent film-forming ability, antimicrobial and antioxidant actions, etc. It has received increasing attention in various research and practical fields for its potential applications. However, the use of collagen can be problematic due to its high molecular weight, which can be resolved by hydrolysis into smaller polypeptides. Efforts have also been made to find alternative sources of collagen and its hydrolysates. One such promising source is poultry by-products rich in type I collagen, the most important collagen for practical use. This article analyzes the physico-chemical properties of collagen hydrolysates isolated from the superficial soft tissues of chicken paws. The results obtained show that the use of Neutrase yields a hydrolysate that exhibits greater surface activity at the liquid-gas interface, enhanced wetting ability, and better adhesion to hydrophobic surfaces. Therefore, it can be recommended as a multifunctional ingredient for skin care cosmetics. A cream formula with collagen hydrolysate was developed. Cream is characterized as a multiple emulsion with a moisturizing effect.

The article presents the developed formulation of a new variety of light beer with the dry extract of the Empetrum nigrum added. For this purpose, the authors obtained Empetrum nigrum dry extract, which contains 3.40% phenolic substances, including 0.56 % simple phenols; 1.16 % flavonoids, represented by coumarins, chalcones and aurones; and 79.8 % carbohydrates. A man added dry extract Empetrum nigrum to the hopped wort before fermentation in an amount of 0.5 g/l. At this concentration of the added extract, there is an alcoholic fermentation activation, which is evident as an increase in acidity, color and the number of yeast cells in the wort during fermentation to 7.725·107 CFU/ml. The researchers revealed that the beer, obtained according to the developed recipe, had improved organoleptic properties; the taste and aroma of a drink are notable for the pleasant sweetness and herbaceous shade.

The cuisine of Tatars is abundant with national and cultural traditions. It is a unique ethnic cuisine developed over the course of centuries-long history that has retained its authentic traits to the present time (Fedotov, 2010). Together with the ancient traditions that have been instrumental in the shaping of the Tatar cuisine are the geography and nature of Tatarstan.

The aim of this study was to use the extract of Potentilla erecta (tormentil) for the development of craft bright beer recipes with a reduced production cycle and increased shelf life. For this purpose, the tormentil aqueous extract with phenolic compounds high content (up to 30%) was obtained. It was found that the extract has a pronounced antioxidant activity. A preliminary effect study of the tormentil extract on the brewer's yeast vital activity was shown that the extract use does not adversely effect on yeast development, leads to yeast's cell concentration and budding cells number increasing compared to the control. To obtain beer, the extract was added at the main fermentation stage in a dosage of 40, 400 and 800 mg per 1 wort daL. In the obtained finished beer samples, the alcohol and carbon dioxide contents, foam retention, color, as well as organoleptic characteristics were determined. It was noted that the samples with the tormentil extract addition had a clean, fresh, pronounced aroma and a full, harmonious taste with the soft, well-formed hop bitterness. According to the results of the study, it can be concluded that the biologically active substances contained in the Potentilla erecta extract shorten the main fermentation process by about a day and participate in beer flavor profile formation. In addition, the extract addition in the amount of 800 mg per 1 wort dal allows to increase the shelf life of “live” unfiltered beer by 3 days compared to the control

The extracts from fungus Inonotus obliquus (Pers.:Fr.) Pilat (chaga), which have been widely used in medicine and cosmetics due to their high antioxidant properties, are in evergrowing demand currently. Since fungus natural resources are limited, the search for new highly productive Inonotus obliquus strains and the methods for its cultivation development with the high production ability of the main active component - melanin, are relevant. The aim of the present study was to isolate a new Inonotus obliquus strain from natural chaga, introduce it into a standard culture registered in an international database, as well as determine the optimal cultivation environment for the procurement of melanins with high antioxidant properties. A new strain of the fungus Inonotus obliquus SUB2092728 was isolated. For its growth, an agar nutrient medium was selected. It was shown that Inonotus obliquus SUB2092728 has a maximum growth rate of 2.18 mm/day in a glucose-potato medium with the onset of pigmentation on the 8th day of growth. The introduction of the hydrolysed lignin-containing drug Polyphepan into the environment made it possible to intensify the growth of the fungus and increase its growth rate up to 3.60 mm/day. It was established that the obtained melanins differ from the natural chaga melanin in terms of a lower degree of aromaticity and a higher degree of aliphaticity, as well as exhibiting antioxidant properties 16 % higher than natural melanin, making them suitable for use in the development of biologically active additives having antioxidant properties.

Extracts and melanins from Inonotus obliquus are widely used in medicine due to their high antioxidant properties. This study is dedicated to define the influence of the physicochemical and antioxidant properties of Inonotus obliquus melanins and their bifidogenic effects on Bifidobacterium bifidum 1 and Bifidobacterium animalis subsp. lactis. For this purpose, melanins precipitated from Inonotus obliquus aqueous extracts, obtained by a few methods, and separated melanin fractions by organic solvents were used. For the melanin physicochemical properties analysis spectrophotometry, electron paramagnetic resonance (EPR) spectroscopy and dynamic light scattering methods were applied. Melanins and their fractions difference in particle size and charge, antioxidant properties, and redox potential were revealed. It was shown that the redox potential, the size of melanin particles and the z-potential had maximum influence on bifidobacteria growth. The greatest activating effect on bifidobacteria was established by using melanin isolated from aqueous microwave extracts in concentrations of 10−13, 10−10, 10−5 g/cm3. The use of this melanin with antioxidant activity 0.67 ± 0.06 mg/g (expressed as ascorbic acid equivalent), and with redox potential −5.51 ± 2.22 mV as a prebiotic allowed the growth of Bifidobacterium bifidum 1 s to increase by 1.4 times in comparison with ascorbic acid by 24 h of cultivation.

The purpose of this study is to identify hepatoprotective properties of melanins from aqueous extracts of Inonotus obliquus distinguished by microwave modes used in extraction in both in vitro and in vivo studies. In vitro tests were used in studies of the effect of Chaga mushroom melanins on the vitality of cells of a normal human hepatocyte line Chang Liver, as well as their hepatoprotective effect and influence on the cell cycle. The hepatoprotective effect was studied in the context of the influence of the toxicant d-galactosamine, at a concentration of 150 mM. The results show that the melanin of the aqueous extract of Chaga, obtained in the process of microwave-assisted extraction at 180 W, at concentrations of 10−5 and 10−3 g/l, displays a hepatoprotective effect, as it increases the vitality of cells under the toxic influence of d-galactosamine by 2–2.5 times. In vivo tests were used in studies of the hepatoprotective properties of the melanin of the aqueous extract of Chaga obtained in the process of microwave-assisted extraction at 180 W on white male Sprague Dawley rats. The melanin was administered to rats for 14 days at a dose of 100 mg/kg. Toxic damage was inflicted on the liver using carbon tetrachloride on days 5 to 12 of administering the melanin; the liver was studied and the blood biochemical parameters were determined on day 15. It was shown that melanin produces a hepatoprotective effect which is expressed in the minimization of liver injury signs such as steatosis, necrosis, fat accumulation, and normalization of the total and unconjugated bilirubin, total protein, serum cholinesterase, and gamma-glutamyl transpeptidase levels.

This paper investigates the process of stimulating the growth of probiotics by means of antioxidants and the possibility of developing prophylactic functional food products exhibiting antioxidant properties. In this study, melanins derived from Inonotus obliquus (chaga mushroom) were used as antioxidative compounds. The study was aimed at assessing the effect of chaga melanins taken at low concentrations on the growth of Lactobacillus acidophilus. This culture with the addition of Bifidobacterium bifidum and chaga melanins was subsequently used as a basis for the development of a functional daily product. Lactobacillus acidophilus bacteria were cultivated in a skimmed milk medium at a temperature of 37 +/- 1 degrees C for 72 hours. It is shown that the introduction of chaga melanins at a concentration of 10-10 g/cm(3) into a Lactobacillus acidophilus culture medium significantly intensifies the growth of these bacteria. A functional fermented milk product was developed on the basis of Lactobacillus acidophilus with the addition of Bifidobacterium bifidum and chaga melanins taken at a concentration of 10-10 g/cm(3). Our comparison of the obtained product with the reference sample has shown the former to be superior over the latter with respect to the Bifidobacterium bifidum titre, the Lactobacillus acidophilus titre, the viscosity level and the amino acid content (on the fifth day of storage) by 50%, 14,2%, 8,3% and 11,2%. respectively. It is established that the use of the antioxidants under study contributes to the maintenance of the Bifidobacterium bifidum titre at a stable level throughout the entire shelf life (five days).

Chaga can be extracted with EtOAc to afford ~0.88% extracted substances, of which ~58% are lipophilic compounds with the remainder being phenolic compounds. Tetracyclic triterpenes, sterols and their esters, sesquiterpenes (azulenes), bicyclic monoterpenes (iridoids), phenolcarboxylic acids, simple phenols, and flavonoids were identified in the extract. Stilbene-type compounds, a phenanthrene derivative, and 9(11)-dihydroergosteryl benzoate were observed in chaga for the first time.

The biologically active melanin fraction was isolated from the mushroom chaga and investigated. Terpenic and phenolic compounds were found in it by using mass spectrometry. The total contents of lipids, phenols, and carbohydrates were determined. It was found that the isolated fraction possessed antioxidant, fungicidal, fungistatic, and prebiotic activity for several microorganism groups.

Data on the chemical composition of triterpenic and steroid compounds, isolated from the chaga mushroom grown in natural environment or in a synthetic culture have been summarized. Special attention has been paid to the biological activity of chaga mushroom extracts and these particular compounds against various cancer cell lines in vitro and in vivo. This analysis has demonstrated some common features in inhibition of growth of various cell lines by chaga mushroom components. In this context, the most active are triterpene compounds containing OH group at C-22 and a side chain unsaturated bond.

Data on the chemical composition of triterpenic and steroid compounds, isolated from the chaga mushroom grown in natural environment or in a synthetic culture have been summarized. Special attention has been paid to the biological activity of chaga mushroom extracts and these particular compounds against various cancer cell lines in vitro and in vivo. This analysis has demonstrated some common features in inhibition of growth of various cell lines by chaga mushroom components. In this context, the most active are triterpene compounds containing OH group at C-22 and a side chain unsaturated bond.

The composition of the fraction extracted by petroleum ether from chaga melanin was investigated for the first time. Saturated hydrocarbons with normal and iso-branched structures in addition to pristane, phytane, steranes, and terpanes were identified.