This study's object is the potential of fresh and dried corn silk (CS) as functional ingredients for fortifying the national fermented milk product – ayran. There is an obvious need for comprehensive research into fermented products based on plant-milk synergy. The current study is aimed at solving the task of increasing the nutritional value of ayran by fortifying it with extracts from local raw materials. A series of comprehensive studies were conducted to reveal the potential of fermented ayran products with CS extracts using the synergistic effect of plant and dairy matrices. A technology for ayran fortified with biologically active compounds of CS extract has been devised. It has been established that under the influence of CS extract, the content of polyphenols and flavonoids increases by 22.2%, which accompanies the antioxidant activity of corn silk in products. In the experimental sample, a significant increase (by 10.49%) in protein content was observed, which exceeds the control value. This activation led to the conclusion that corn silk significantly improves the amino acid profile of the product. The concentration of some amino acids increased significantly. The most pronounced increase is observed for proline (by 18.28%), methionine (by 15.67%), valine (by 13.36%), arginine (by 13%), and tyrosine (by 12.7%). An increase in the level of phenylalanine (by 10%), histidine (by 6.47%), alanine (by 6.7%), serine (by 4.9%), glycine (by 3.8%), lysine (by 2.1%), and isoleucine with leucine (by 0.98%) was also noted. Ayran with aqueous extract of corn silk demonstrated an improved mineral profile. The contents of important minerals such as sodium (4.77%), magnesium (1.21%), phosphorus (10.90%), potassium (18.08%), calcium (10.68%), chlorine (11.25%), and sulfur (0.71%) increased significantly. These changes indicate that the designed product could be considered an improved functional food and with the potential for commercialization

This study investigates the development of technology for functional combined meat cutlets “Turkestan”, enriched with tomato pomace powder, aiming to enhance their nutritional value, oxidative stability, and safety while maintaining sensory appeal. The research addresses the challenge of improving the nutritional profile of meat products by incorporating tomato pomace, a byproduct of tomato processing rich in bioactive compounds such as β-carotene, lycopene, pectin, and vitamin C. These compounds contribute to the product's antioxidant and functional properties. The study examines the effects of incorporating different concentrations of tomato pomace powder (1 %, 3 %, 5 %, and 7 %) into a mutton-turkey meat blend (50:50) on the physicochemical, microbiological, and organoleptic characteristics of the final product. The results indicate a significant increase in essential minerals, amino acids, and antioxidant capacity. Sensory evaluation determined that cutlets containing 1 % and 3 % tomato pomace powder exhibited the best flavor, texture, and overall acceptability. The amino acid profile of “Turkestan” cutlets improved notably, with arginine increasing by 56.6 %, lysine by 49.7 %, and threonine by 17.3 %. Additionally, the mineral content was enriched, particularly in potassium, magnesium, and calcium. Microbiological analysis confirmed the product's safety, meeting food safety standards and ensuring the absence of harmful pathogens, including Salmonella and Listeria monocytogenes. The developed formulation sustainably enhances the nutritional and functional properties of meat cutlets using a plant-based byproduct. These findings demonstrate the potential for practical application in developing functional meat products for health-conscious consumers

Cheese contains a lot of biologically active compounds; among them, peptides with functional properties are important assembles. In this study, camel milk cheese samples are studied. The camel milk was fermented by mesophilic and thermophilic cultures. Cheese samples were ripened for 30 days, and the peptides released from casein were analyzed using liquid chromatography-tandem mass spectrometry. Identified peptides were analyzed by applying chemometrics. Furthermore, peptides from camel milk cheeses ((3-CN-and alpha-CN-derived) were identified using the milk bioactive peptides database (MBPDB) and Peptide Ranker. A total of 52 peptides were identified. In all, 21 peptides were identified from (3-CN in cheeses using mesophilic culture and five peptides from alpha-CN besides 17 peptides from (3-CN and nine peptides from alpha-CN in cheeses using thermophilic culture. From a biological point of view, the peptides identified in camel milk cheese were homologous to sequences that were previously reported in the literature to exhibit angiotensin-converting enzyme inhibitory, antioxidant, antimicrobial, and dipeptidyl-peptidase IV inhibitory activities based on peptide sequence databases.

Meeting the growing global demand for protein leads to supply-side problems. The expansion of the use of animal proteins through the wider use of meat offal could be part of the solution, subject to consumer approval. In this study, the prospects of using offal from beef carcass such as kidneys, heart, tongue, tripe, as well as local vegetable raw materials container powder in the production of chopped semi-finished products (cutlets) were studied. In addition, increasing the assortment of meat products will allow enterprises to be more flexible and adaptive to changing market conditions. New products can attract the attention of consumers and become a key competitive advantage of processing enterprises. The expansion of the product line also helps to increase revenues and improve the financial situation of the company by increasing sales volumes.The aim of the study is the rational use of secondary meat raw materials for the production of new products of therapeutic and preventive nutrition with increased biological value. In this article, sensory and organoleptic parameters, physico-chemical parameters (protein, fats, carbohydrates, moisture, ash,), vitamin composition, as well as textural profile analysis of new chopped semi-finished products from offal with the addition of local vegetable powder containers were studied.

The development of new functional food products containing probiotics and prebiotics of plant origin has actual scientific and practical values. The presented study purpose is the creation of fermented milk products based on L.acidophilus with the introduction of an extract of the Sanguisorba officinalis or great burnet as a prebiotic. Extracts from the great burnet rhizomes and roots have an antimicrobial activity, specifically against the bacteria Escherichia coli, Pseudomonas aeruginosa, and Staphylococcus aureus with pronounced bactericidal effect on various microbes of the dysenteric and paratyphoid groups, a detrimental effect on Trichomonas, fungi of the genus Candida and Giardia. Physicochemical and microbiological indicators during ripening and storage of the obtained fermented milk products based on L.acidophilus with great burnet extracts are considered. Titratable acidity, water-holding capacity, the number of lactobacilli, viscosity, and organoleptic values of fermented milk products are analyzed. It is established that the product with great burnet dry extract at a concentration of 10^-3 g/cm^3 has maximum scores for organoleptic, physicochemical, and microbiological indicators. The developed bio-fermented milk product enriched by antioxidants from extracts of biologically active compounds of great burnet will meet the national and international consumers’ demands with recommendations for therapeutic and preventive nutrition and a healthy lifestyle.

This study addresses the challenge of enhancing the activation of Bifidobacterium animalis subsp. lactis (BB-12) to improve the quality and functionality of kefir-based products. The objective was to develop a kefir product enriched with Bifidobacterium animalis subsp. lactis, activated using an extract of Sanguisorba officinalis L., a natural antioxidant, to reduce activation time and boost probiotic efficacy. Two kefir samples were prepared: a control and an experimental product enriched with Bifidobacterium animalis subsp. lactis activated by Sanguisorba officinalis L. at 10⁻⁵ g/cm³ concentration. The experimental sample exhibited a significant increase in Bifidobacterium animalis subsp. lactis count, reaching 9.52 lg(CFU/cm3), within 30 minutes at 37±1 °C, outperforming the control. This rapid activation led to improved physicochemical properties, including enhanced flavor, consistency, and a slower increase in titratable acidity over 14 days, indicating prolonged shelf life. The amino acid profile was enriched, with higher levels of essential amino acids such as valine, leucine, methionine, as well as increased water-soluble vitamins including riboflavin, ascorbic acid, and pantothenic acid. The slower decline in Bifidobacterium animalis subsp. lactis population during storage further highlighted the probiotic stability of the enriched kefir. These findings demonstrate that activating Bifidobacterium animalis subsp. lactis with Sanguisorba officinalis L. extract enhances the nutritional and functional qualities of kefir. This product holds potential for commercial application in the functional food industry, offering consumers a probiotic-rich, nutritionally superior fermented dairy option

Functional foods containing probiotics and/or prebiotics are of scientific and practical importance. The method of pre-activating bifidobacteria before their use in the production of fermented milk products has a profound impact on enhancing the quality of the resulting products. Finding ways to shorten the activation time of bifidobacteria in the production of functional foods with probiotics is an urgent task. Shortening the activation time and optimizing enzyme systems of bifidobacteria with antioxidants are crucial for innovative probiotic fermented milk technology. The object of this research is the technology of fermented acidophilic products enriched with bifidobacteria activated using Prunus padus (bird cherry) extract, known for its antioxidant properties. The finished product showed a significant increase in bifidobacteria count, reaching 1×109 CFU, and a 25.7 % boost in L. acidophilus after 7 days. Furthermore, the activation of bifidobacteria by Prunus padus extract resulted in a threefold increase in the histidine content and increased the content of oleic, eicosanoic, linoleic, arachidonic, and docosahexaenoic acids by 10.0 %, 26.4 %, 14.4 %, 22.6 %, and 66.6 % in the experimental sample compared to the control sample, respectively. Moreover, pentadecanoic, selacholeic, eicosatrienoic acids and tyrosine were present in the experimental but not in the control sample. Microbiological safety tests found no pathogenic microorganisms in the fermented acidophilic product, yet lactic acid microorganism levels exceeded norms in the experimental sample, confirming the product's probiotic properties and high physiological value. Thus, the developed product is characterized by better taste, a longer shelf life, and the preservation of bacterial titers

The rising interest in functional foods has increased the use of probiotics and prebiotics in fermented dairy products to enhance gut health. This study focuses on developing a symbiotic fermented milk product using Lactobacillus acidophilus and Bifidobacterium bifidum activated with hawthorn extract as a prebiotic. Three versions of the product were tested: a control and two variants with B. bifidum activated with 10−5 g/cm3 and 10−10 g/cm3 hawthorn extract, respectively. Key characteristics such as microbiological safety, sensory properties, amino acid profile, vitamin and mineral content, antioxidant capacity, and nutritional values were evaluated. Results showed that products enriched with hawthorn extract had favorable sensory properties and sustained high levels of lactic acid bacteria while being free of pathogens. Product 1 based on L. acidophilus and enriched with B. bifidum activated with hawthorn extract at a concentration of 10−5 g/cm3 demonstrated significant increases in L. acidophilus (24.1%) and B. bifidum (14.7%) after 7 days compared to the control. Both enriched products exhibited slower titratable acidity increases and higher viscosities over 14 days, indicating better preservation and texture stability. Product 1 was notably enriched with essential amino acids, vitamins, and minerals, alongside enhanced antioxidant properties due to increased flavonoid content. The technology developed ensures probiotic viability at 109–1010 CFU/cm3 after 14 days, making it viable for dairy production.

Now consumer interest in the use of natural ingredients and products in nutrition for therapeutic purposes is increasing. Such kind of the products include milk whey. In our country, they are produced in limited quantities. In connection with such recommendations, it is necessary to look for ways and means of solving the problems of rational processing of secondary raw materials by developing functional foods. This paper shows results of the textural analyses, sensory evaluation and some physicochemical parameters, also content or mineral elements of the developed mousse samples based on milk whey. For the stabilization and to reach foamy consistency were used pectin and agar. From the results of texture analyzer, sample with the use of pectin as a fixative, the mousse becomes more resistant to mechanical stress, and the strength of the mousse increases. The peak strength of the sample was 1,605 N. The sample with pectin has an elasticity – 1,569 N, the viscosity is – 1,448 N. It can be established that the sample with pectin has a more delicate consistency. Based on the study's findings, it can be noted that all physicochemical indicators are acceptable, according to the standards. The results shows that the composition of whey-based mousse samples contains basic microelements. For mousse with pectin are carbon – 12,45%, potassium – 14,14%, sodium – 10,84% and phosphorus – 9,10%, calcium – 8,33% of the total mineral content. For mousse with agar are carbon – 18,97%, potassium – 15,99%, sodium – 9,20% and chlorine – 6,93%, phosphorus – 7,39%, calcium – 5,23% of the total mineral content.

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.

The development of new functional food products containing probiotics and prebiotics of plant origin has actual scientific and practical values. The presented study purpose is the creation of fermented milk products based on L.acidophilus with the introduction of an extract of the Sanguisorba officinalis or great burnet as a prebiotic. Extracts from the great burnet rhizomes and roots have an antimicrobial activity, specifically against the bacteria Escherichia coli, Pseudomonas aeruginosa, and Staphylococcus aureus with pronounced bactericidal effect on various microbes of the dysenteric and paratyphoid groups, a detrimental effect on Trichomonas, fungi of the genus Candida and Giardia. Physicochemical and microbiological indicators during ripening and storage of the obtained fermented milk products based on L.acidophilus with great burnet extracts are considered. Titratable acidity, water-holding capacity, the number of lactobacilli, viscosity, and organoleptic values of fermented milk products are analyzed. It is established that the product with great burnet dry extract at a concentration of 10^-3 g/cm^3 has maximum scores for organoleptic, physicochemical, and microbiological indicators. The developed bio-fermented milk product enriched by antioxidants from extracts of biologically active compounds of great burnet will meet the national and international consumers’ demands with recommendations for therapeutic and preventive nutrition and a healthy lifestyle.

Бас редактор: ЖҰРЫНОВ Мұрат Жұрынұлы, химия ғылымдарының докторы, профессор, ҚР ҰҒА академигі, Қазақстан Республикасы Ұлттық ғылым академиясының президенті, АҚ «Д.В.Сокольский атындағы отын, катализ және электрохимия институтының» бас директоры (

Currently, a significant value for a correct nutrition and human metabolism has available the fermented milk products, as a cottage cheese that is produced by a culture of Lactis Lactococcus lactis subsp and Cremoris Lactococcus lactis subsp with pepsin. Moreover, the enrichment of the functional specificity of such products by vitamins C, E, A, D, K, macro - and microelements is a topical direction. The purpose of this study was to develop new cottage cheese compositions fortified by natural additives: ginger, topinambour and radish. For the achieving of it, following tasks were considered: creating of the cottage cheese production, sensory assessment, analyzing of the organoleptic and physicochemical characteristics, identifying of the macro- and microelements contents in the cottage cheese. From the available sources - ginger, topinambour and radish consist in following antioxidants: retinol (vitamin A), thiamine (B1), folacin (B9), riboflavin (vitamin B2), tocopherol (vitamin E), ascorbic acid (vitamin C) and others. The organoleptic characteristics, such as: appearance and consistency, taste and smell, colour and physicochemical properties confirmed that the developed compositions meet the standard requirements for cottage cheese. Specifically, the samples had a milky-white color, a pleasant uniform consistency with additives particles, without odour and a moderate taste. In addition, the mineral content in the cottage cheese was determined by the Massspectrometry method and using the Scanning Electron Microscope. The presented samples have nutritional values and following valuable macro- and microelements: potassium (15.43-26.90 mg/kg), calcium (6.83-14.37 mg/kg), magnesium (0.85-1.24 mg/kg), phosphorus 97.91-21.77 mg/kg), sodium (3.25-7.36 mg/kg) and others.

The useful nutritional value of plum is related to the most quantity of vitamins like Vitamin A - beta carotene, Thiamin (B1), Riboflavin (B2), Niacin (B3), Pantothenic acid (B5), Vitamin B6, Folate (B9), Vitamin C, Vitamin E, Vitamin K; and minerals: Ca, Fe, Mg, Mn, Ph, K, Na and other. Plum is available in the receipts of various confectioneries: sweets, caramels, creams, jellies, cookies and others. The objective of the presented study was to develop a new of natural origin with antioxidants capacity - plum filling for the confectionery. Sensory assessment of the researched samples was provided by “JustAbout-Right-Test” questionnaire for the following main characteristics: taste, colour, odour, texture or consistence and acceptance of the product. Organoleptic and physicochemical characteristics were analyzed in accordance with the GOST 32741-2014 (Interstate standard) requirements. The content of mineral substances was determined by the method of Mass-spectrometry with inductively coupled plasma (ICP-MS) and using a Scanning Electron Microscope (SEM). As a result of the «Just-About-Right-Test» most of the respondents selected a plum filling sample with gelatin and lemon. This statement was confirmed by organoleptic and physicochemical characteristics. The mass-spectrometry database verified availability of essential macro- and microelements: sodium, magnesium, phosphorus, sulphur, potassium, calcium, iron and other. The proposed plum filling has wide range applications, as inside and outside for the covering of confectionery, thereby organoleptic properties and nutritional value of final product could be enriched.

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 role of micronutrients for human organism is considered in the article. An inadequate diet and deficiency of macro- and microelements are the reasons of various kinds of illnesses. Obtained research results show that tomato juice enriched by greenery additives and with pectin has useful minerals. By physicochemical research methods, particularly Mass-spectrometry and Scanning Electron Microscope ( were discovered) has been found new information about the macro- and microelements compositions of raw components grown in the South Kazakhstan region: tomatoes, dill, parsley and celery.