Key words
lupine flour, alkaloids, anti-nutritional factors, enzyme treatment of the substrate, a consortium of lactic and propionic acid bacteria, fermentation, culture liquid, dry fermentolizates and filtrates

Abstract
The development of technology for bioconversion of non-traditional types of local renewable plant materials and enzyme preparations of domestic production, taking into account the sanctions policy, is a popular and urgent task. The production of fermented products using non-traditional types of plant raw materials, the processing of which with a complex of enzymes and microorganisms improves the quality characteristics of substrates, makes it possible to improve traditional and develop new innovative technologies for the production of food additives with the required set of functional properties for the production of specialized food products. In fermented foods, lactic and propionic acid bacteria shape the taste, texture, and nutritional value of foods through the processes of glycolysis (fermentation of carbohydrates), lipolysis (breakdown of fat), and proteolysis (breakdown of protein). Their use as starter cultures is due not only to the formation of organic acids, but also to the formation of useful metabolites that affect the taste and properties of food products, including lactic, acetic and propionic acids, alcohols, aldehydes, esters, sulfur compounds, polyols, exopolysaccharides, vitamins, antioxidant and antimicrobial compounds. Optimization of technological approaches to the production of food products using lupine flour enzyme lysates with improved nutritional, technological and functional properties to prevent possible negative effects associated with antialimentary factors based on the cultivation of lactic and propionic acid bacteria is recognized as the most effective and safe. Lactic acid and propionic acid bacteria lower pH, inhibit the growth of pathogenic bacteria, improve food organoleptic properties, improve nutrient profile and optimize health benefits.

Key words
sports nutrition, hydroxymethylbutyrate (HMB), muscle destruction during exerciseы, muscle growth, cholesterol de novo, coenzyme Q10, maximum oxygen consumption, fat metabolism.

Abstract
Hydroxymethylbutyrate (beta-hydroxy-beta-methyl-butyrate - HMB) is a natural transformation product in the human body of the essential amino acid with a branched carbon chain, leucine. The purpose of the work was to analyze the effect of HMB on the body of athletes, consider the mechanism of this effect, evaluate recommendations for the use of this product in sports practice and to have a positive effect on the health of ordinary people. The paper shows that the intake of HMB helps to reduce the damage to the muscles of athletes that occurs during high training loads, which allows increasing the adaptation of athletes and reducing the likelihood of an overtraining state. This makes HMB a promising compound, especially for those athletes who resort to pre-competition weight loss through calorie restriction. Taking HMB at the stage of "weight loss" can significantly reduce the loss of "lean" (fat-free) muscle mass and almost halve the loss of previously achieved physical strength indicators. The pronounced anabolic effect of HMB, which this compound has on athletes, is associated with an increase in cholesterol synthesis (de novo). The newly formed endogenous cholesterol contributes to the restoration of the cell membranes of muscle fibers damaged as a result of training, and provides the possibility of forming strong walls of newly growing muscle cells. It has also been shown that taking HMB provides a number of other valuable health benefits - increased oxygen uptake, increased fat oxidation for bioenergy production, and overall health benefits. The results of the trials indicate that the use of HMB allowed to reduce blood cholesterol, reduce systolic blood pressure and achieve a decrease in low-density lipoprotein. Of interest is also the discovered positive effect of HMB, which it can have on the degradation of muscle tissue that occurs due to human aging. It has been shown that HMB can exert its effects both when taken immediately before training and on a regular basis. HMB has been shown to be safe in all age groups from adolescence to the elderly. The paper ultimately concluded based on the analysis that it has appeared a promising product in the arsenal of sports nutrition products, interesting in its physiological capabilities, which allows athletes of many sports to reduce the degree of muscle breakdown during intense training, stimulate muscle mass growth, increase physical strength and speed up the process of recovery.

Key words
specialized nutrition, food industry, ingredients, manufacturers

Abstract
Currently, due to sanctions and the termination of the activities of major foreign manufacturers, the range, quantity and quality of specialized products are decreasing, which may become critical for ensuring health in special population groups. The existing dynamics due to decreasing imports of dietary, therapeutic and sports nutrition products, food ingredients and additives for such products indicates the need to increase the competitiveness of domestic producers through the development of technical equipment, food systems and applied biotechnology. Since the purpose of this paper is to analyze the production and availability of specialized nutrition in the Russian Federation it is necessary to answer the following research questions: What are the companies producing specialized nutrition for special population groups? What ingredients or specialized nutrition are imported into the Russian Federation? Using the method of systematization of scientific and technical literature for the time period from 2011 to 2023, 467 articles and key results of patent research for the period 2018-2023 were identified. Scientific publications on the subject were analyzed. Priority analysis of domestic and foreign data from open sources of information 2019-2023 showed that the forecast of the global specialized nutrition market development until 2028 includes a significant annual market growth (compound annual average growth rate of 7.2 %) in the countries of the Asia-Pacific region (due to government investments in the health care system). The share of Russian products in the Russian specialized nutrition market is about 28 %. The rest of such products are imported from partner countries. In the current geopolitical conditions, there is a risk of developing a deficit of specialized nutrition. The development and production of domestic products have a high potential to ensure quality rehabilitation of the seriously ill, development of children through the consumption of the necessary amount of macro- and microelements. The development and support of Russian producers of food ingredients, specialized nutrition and equipment (including production and analytical equipment) will contribute to the achievement of both technological sovereignty and food security in general.

Key words
iodine deficiency states, specialized product, thyroid diseases, prevention and treatment, dietary supplement

Abstract
The article presents characteristics of the main groups functional ingredients in the components used in the development dietary supplements. The main stages of the technological process are described. The feasibility of developing dietary supplements and its role in nutrition are substantiated. Developed technology for the production of a specialized product based on plant raw materials and the effectiveness of its use for prevention and complex treatment has been studied iodine deficiency conditions and thyroid diseases. The article discusses a new biologically active complex in the form of dietary supplements based on the use local plant materials. A scientific rationale for the choice of prescription drugs is provided. ingredients for the production of a specialized biotechnological product prescription intended for the correction of possible metabolic disorders, maintaining human health and performance. An analysis of functional properties of the ingredients of a dietary supplement (BAA) to select it qualitative and quantitative composition. A dietary supplement formulation was proposed and developed technology for the production of a new specialized product. Designed by a specialized product in the form of a dietary supplement (BAA). The characteristics of the main active ingredients of the prescription composition are presented. IN the composition of the developed product includes physiologically functional ingredients, having a general strengthening effect, recommended as an additional source of iodine, vitamins, microelements and generally aimed at prevention and complex treatment of iodine deficiency conditions and thyroid diseases. The qualitative and quantitative composition of the formulation was determined based on biochemical and pharmacological characteristics of the ingredient composition. Installed regulated quality indicators, terms and storage modes of dietary supplements based on the results research on physical-chemical, sanitary-hygienic and sanitary toxicological criteria. The formulation and technology of dietary supplements have been tested in laboratory and industrial conditions, a technical project has been developed documentation. Adjustable technological parameters provide high safety of biologically active substances, technological and organoleptic characteristics of the finished product. The product is tested on the basis of biotechnological cluster of the Art Life company (Tomsk) according to the requirements of ISO 22,000 series standards and GMP, providing confidence in the stability of specified quality characteristics and safety.

Key words
grain, feed, risks, critical control points, quality management

Abstract
For many years, Russia has been one of the world's largest exporters of grain crops, as evidenced by the annual reports of the Ministry of Agriculture. However, in a market economy, a high level of competition requires constantly improving both the safety indicators and the quality of exported grain. And this, in turn, forces domestic farmers to master more modern science-intensive technologies for growing and processing grain. The safety and quality of harvested grain is directly dependent on the control of its production and storage. Grain and products of its processing are a national treasure and a powerful factor in ensuring the food and economic security of the country. Every year, the areas under crops of agricultural crops are increasing, the yield and gross harvest are growing. The article presents the developed preliminary system for managing technological risks in the production of grain for the feed industry. In order to manage technological risks in grain production, all possible hazards were identified and an assessment was made of the likely severity of the consequences when exposed to each factor. At the same time, the probability of the realization and severity of the hazardous factor was measured by the position of its point on the risk analysis diagram. Based on the position of the point relative to the border on the diagram, we concluded that each risk is admissible. Determined all kinds of physical, chemical and biological sources of grain contamination; determined normalized indicators and maximum permissible values of hazardous factors. Since deviation from these regulatory parameters is prohibited by the legislation of the Russian Federation and is controlled both by the enterprise itself and by state control (supervision), since failure to comply with the established standards for grain can harm the life and health of the end consumer. Critical control points were identified, there are four of them: CCP1, CCP2, CCP3, CCP4. Then, based on the developed procedures, a preliminary system for managing technological risks in the production of grain for the feed industry is presented.

Key words
food security, Central Asia, sustainable development, export, import

Abstract
Food security is a critical issue that affects both the global community and individual countries, especially in the context of turbulent international political and economic relations. Recent events such as the COVID-19 pandemic and unprecedented sanctions against the Russian Federation have highlighted the importance of maintaining effective food security measures in the face of such challenges. The ability to ensure an adequate food supply is a key challenge for every country to ensure its sovereignty and independence, regardless of the region or the international political and economic environment. The Central Asian region is of particular importance for the Russian Federation due to common cultural, historical, social, political, and economic ties. Partners in the region, including Kazakhstan, Kyrgyzstan, Uzbekistan, and Tajikistan, play an important role in the Russian Federation's efforts to maintain food security. As a result, there have been many initiatives aimed at strengthening cooperation between Russia and the Central Asian countries in agriculture and food production. The importance of food security in the region is underlined by the fact that many Central Asian countries face considerable challenges in this field. These problems include insufficient arable land, water scarcity, inadequate infrastructure, limited access to modern technology and insufficient investment in the agricultural sector. Such problems have a significant impact on the ability of these countries to produce enough food to meet the needs of their populations. As a result, Central Asian countries are becoming increasingly dependent on food imports from other countries, which could pose significant problems for food security. In response to these challenges, the Russian Federation has launched a few initiatives to improve food security in the region. These initiatives included efforts to increase investment in the agricultural sector, improve infrastructure, increase access to modern technology and promote local food production. In addition, the Russian Federation has partnered with other countries and international organizations to strengthen regional cooperation on food security.

Key words
delayed release peptide, in vitro model of digestion, antitumor activity, bactericidal action, microcapsulation

Abstract
At the first stage of the complex study, by hydrolytic cleavage of cow colostrum protein with pepsin, a bioactive peptide, conventionally called RR3, with a molecular weight of 18.0 kDa and the presence of 11 amino acids in the structure, located in the sequence MANRKLRARSR, was isolated. The molecular modeling method revealed that the secondary structure of the peptide RR3 is represented by an a-helix, the isoelectric point is at the level of 12.96, the charge is +5, the hydrophilicity (hydrophobicity) is +18.3 Kcalomol-1. At the second stage, by the disco-diffusion method on gram-positive and gram-negative bacteria and diploid fungus, it found that RR3 has a bactericidal effect against E. coli ATCC 25922 and B. Subtilis and antifungal activity against C. Albicans, however, this activity is lower than the activity of antibiotic and antifungal drugs. In addition, at the third stage, studies were conducted on the effect of RR3 on the viability of rat glioblastoma C6 (ATCC CCL-107™) tumor cells, the hypothesis of the anti-cancer activity of the peptide in vitro was confirmed and the mechanism of the antitumor activity of the peptide was suggested. A 50 % decrease in the population of C6 tumor cells found at a peptide concentration of 296.3 micrograms/ml after 48 hours. After that, at the final stage, the bioavailability of the developed peptide was investigated, the stability of free RR3 and microcapsulated in maltodextrin (10% aqueous solution) was tested on an installation with a pseudo-boiling layer of RR3 in an in vitro model of digestion in the gastrointestinal tract at 3 levels (oral cavity / stomach / intestine model). It found that microcapsulated RR3 reaches the intestine, where its hydrolytic cleavage occurs.

Key words
enzyme preparations, fermentalizates, pectin substances, general phenolic substances, turbidity, multi-enzyme compositions

Abstract
The use of figs for the preparation of alcoholic beverages is a promising direction, since currently there is a small amount of alcoholic beverages on the market based on it. Figs have high nutritional properties, which makes them a valuable fruit crop. Its fruits contain organic acids, tannins, proteins, fats, vitamins, minerals, flavonoids and anthocyanins. Fig fruits contain pectin, cellulose and hemicellulose, which make it difficult to process it in the production of semi-finished alcoholic beverages. In this regard, for the processing of figs, it is advisable to use enzyme preparations with pectolytic and cellulolytic activities. The article presents the results of a study of the influence of multi-enzyme compositions: Fructozyme Flux - Cellozyme Plus, Fructozyme P6-L - Cellozyme Plus on physicochemical and rheological parameters. The study showed that the processing of figs without the use of enzyme preparations is practically impossible due to low juice yield and high kinematic viscosity of the resulting juice, which could not even be determined in the control sample (without processing). Analysis of the data obtained shows that the preliminary enzymatic treatment of fig pulp, preliminary enzymatic processing of fig pulp during the production of juice significantly affects its yield, as well as rheological and physico-chemical parameters, which in the experimental samples were better compared to the control. As a result of a more complete hydrolysis of pectin substances, the yield of free-flowing juice after treatment increased by 4-7 times, the total juice yield by 8-9 times compared to the control, the viscosity decreased, and turbidity decreased by 3-15 times. Treatment with multi-enzyme compositions contributed to the biocatalysis of high-molecular polymers of fig pulp. Hydrolysis of the cell walls of figs contributed to the release of phenolic and coloring substances (anthocyanins). An increase in the mass concentration of soluble substances in fermentalizates indicates a more complete depletion of raw materials due to the hydrolysis of cell walls. The best indicators of fig fermentalizates were noted in the experiment with the use of the multi-enzyme composition Fructozim Flux - Cellozyme Plus.

Key words
biocatalytic method, animal fats, hunting animals, heating

Abstract
Currently, the issue of searching for new types of raw materials for the isolation of biologically active substances, including from non-traditional sources, is relevant. When producing biologically active additives from alternative types of resources, for example, processed products obtained from animals that are objects of hunting, special attention should be paid to raw materials. One of the promising types of raw materials obtained as a result of hunting today are derivatives of commercial animals: antlers, bile, castoreum and much more. In alternative medicine, fats of winter-sleeping hunting animals, primarily brown bear (Lat. Ursus arctos), common badger (Lat. Meles meles) and the steppe marmot (Latin Marmota bobak). The fats of these animals contain a large amount of mono - and polyunsaturated fatty acids in their composition. The quality of raw fat significantly affects the quality of the finished product. The process of processing raw fat obtained from hunting animals for the production of melted fat consists of several stages: licensed removal of the animal, veterinary and sanitary examination, collection and initial preparation of raw materials for processing, extraction of fat, separation of fat from the protein fraction, fat purification, cooling and supercooling, packing and storage. One of the most important steps is the fat extraction process. There are several ways to extract fats that differ in the way they affect the raw materials, but all of them have significant losses. Under laboratory conditions, the possibility of intensifying the process of extracting lipids from the adipose tissue of winter-sleeping animals that are objects of hunting was investigated. The process of fat extraction was intensified by a biocatalytic method. As enzyme preparations, a complex of proteolytic enzymes Protozym B, Fan Boost, Neutrase, Ondea Pro was used in an amount from 0.01 to 1 % by weight of raw materials. The duration of treatment varied from 30 to 120 minutes. As a result of processing, the yield of melted fat increased by 20 %.

Key words
secondary raw materials, wheat bran, Acinetobacter radioresistens, submersible cultivation, lipase activity, proteolytic activity, glucosamine

Abstract
Every year in Russia more than 5 million tons of secondary raw materials are generated, the level of use of which is not high enough. A significant part of the secondary resources of grain crops today is not subject to further processing, and transportation and storage of such raw materials is difficult. At the same time, the structure and characteristics of the chemical composition allow this raw material to serve as a valuable source of necessary ingredients for various industries. Wheat bran is a major by-product of wheat milling and is a promising raw material for biotechnological production. The global wheat bran market is projected to grow at a CAGR of 4.5 % during the forecast period (2020-2025). Today, bran is usually used for feed purposes and only 15 % of the total volume of wheat bran is used in baking and as a dietary product, the remaining 85 % is not used in industry and is disposed of. Russian food industrial enterprises lack enzyme preparations from domestic producers. Among foreign manufacturers on the Russian market, the largest volume comes from the Danish companies Novozymes and Danisco, with China in second place. The most significant enterprises in the enzyme production industry in Russia at the moment are LLC PA Sibbiopharm, NPC AgroSystem, LLC Agroferment. In light of the Russian policy of increasing food security, the development of the domestic enzyme industry is an extremely urgent task. Currently, the demand for lipase and protease along with enzyme preparations of other hydrolases is growing. The paper presents the results of a study of the hydrolytic activity of the bacterial culture Acinetobacter radioresistens during periodic submerged cultivation on native wheat bran, previously exposed to elevated temperature and pressure by autoclaving, in a laboratory bioreactor Biostat® A (Sartorius, Germany). It was experimentally established that the native solution obtained after removing biomass from the culture liquid contains hydrolytic enzymes, namely lipase and protease. In the native solution on the 5th day of the biotechnological process, lipase activity predominates, which amounted to (22.8±0.7) U/cm3, and on the 6th day proteolytic activity - (56.4±2.3) U/cm3. The glucosamine content ranged from 3.46 to 7.19 mg/cm3 of plant-microbial biomass during seven days of the biotechnological process.

Key words
bioproducts, biochemical activity, bifidobacteria, propionic acid bacteria, probiotic properties

Abstract
Probiotics, as one of the means of intervention in human flora, are gradually being studied and widely used. The adhesive ability of bacterial strains is closely related to colonization of the intestine, so it can make strains play a better probiotic role. The effects of probiotics in vivo include strengthening the barrier function of the intestinal mucosa, improving the balance of intestinal flora and stimulating the growth of beneficial bacteria [1]. Providing modern humans with probiotic functional nutrition products is a strategic direction of biomedicine and food biotechnology. The high probiotic potential of bifidobacteria and propionic acid microorganisms allows combining them with lactic acid microflora, and creating biological products with targeted therapeutic and prophylactic properties. The article presents a brief justification of the need to create new fermented dairy bioproducts with probiotic properties based on microbial consortia consisting of propionic acid bacteria, bifidobacteria and thermophilic lactic streptococcus. The biochemical activity of consortia has been investigated. The article shows the dynamics of changes in titrated acidity depending on the temperature regimes of cultivation. Data on the synthesis of vitamin B12 in various microbial consortia are presented. It is necessary to note the high level of viable cells of propionic acid microorganisms and bifidobacteria when co-cultured with thermophilic streptococcus. The results of the conducted studies have shown the possibility of using microbial consortia for the production of protein fermented dairy bioproducts.

Key words
oats, plant-based drinks, b-glucan, polysaccharide, functional properties, colorimetric analysis

Abstract
The content of b-glucan in vegetable drinks made from oats was studied. The characteristics of b-glucan, its structure and chemical composition are presented, and information on the localization of b-glucan in oats is also given. Systematization of literary sources on the effect of b-glucan on health has made it possible to establish that its regular consumption reduces cholesterol in the blood, and it also has a positive effect on the digestion process, slows down the absorption of sugars and reduces the glycemic index of foods. An analysis of the works of foreign scientists devoted to the effect of b-glucan on human health was carried out. Information on recommended intakes of b-glucan is provided. b-glucans belong to the group of soluble dietary fibers. They consist of D-glucose monomers linked through b-glycosidic bonds. Sources of b-glucans are grain crops (barley, oats, etc.), yeast, fungi, and various types of bacteria. b-glucans in cereal grains form the basis of cell walls. The primary structure of mixed-linked cereal b-glucans is a linear chain of glucopyranose monomers linked by a mixture of single b-(1-3) bonds and sequential b-(1-4) bonds. A colorimetric analysis of 12 industrial samples of herbal drinks made from oats was carried out for the presence of b-glucan. Colorimetric analysis for the quantitative determination of high molecular weight b-glucan was performed on an automatic 8-channel photometer Ledetect 96. A Velocity 13-u tabletop mini-centrifuge was used to centrifuge the plant beverage samples. The concentration of b-glucan in the studied oat drinks varied in a fairly wide range from 220 to 850 mg/dm3. The results showed that commercial oat products are a source of b-glucan, which contributes to their functional properties. Currently, information on plant-based oat drinks does not provide a minimum b-glucan content, but using our data, it is possible to derive qualitative criteria for the b-glucan content in plant-based oat drinks. This will allow you to control the quality of products.

Key words
oleogel, vitamin D3, vitamin K2, beeswax, structure-forming composition

Abstract
Insufficient supply of vitamins is associated with a number of nutrition-related diseases, and therefore research is constantly being conducted to increase the ways in which vitamins enter the human body. Oleogels are hydrophobic systems capable of dissolving a large number of hydrophobic biologically active molecules; therefore, they are of great interest as matrices for the delivery of biologically active substances. The properties of oleogels depend on various factors: the type of oil on which the gels are based, the component composition of the structure former, production conditions and the introduction of additional substances (for example, vitamins). A significant drawback in the preparation and study of wax oleogels is the variability in the ratio of the main classes of compounds included in the wax, which leads to the impossibility of obtaining oleogels with stable properties. The purpose of the study was a comparative analysis of the properties of oleogels containing fat-soluble vitamins D3 and K2 with different composition of the structure-forming agent to obtain enriched food ingredients of a lipid nature. To achieve this goal, 6 samples of oleogels were obtained. Beeswax and a composition of beeswax fractions, the distinctive feature of which is the absence of wax monoesters, were used as structuring agents. Fat-soluble vitamins D3 and K2 were added to the composition of oleogels structured with various agents. The resulting oleogels were analyzed for their microstructure, oil-binding capacity, textural and thermal characteristics. As a result of the studies, the influence of the component composition of the structure former on the properties of the formed oleogels was established. It has been shown that the addition of fat-soluble vitamins D3 and K2 can lead to both an increase and a decrease in the hardness of oleogels. It has been established that the effect of adding vitamins on gel-forming properties may depend on the component composition of the structure former, as shown by the example of a comparative study of oleogels structured with compositions of beeswax fractions and beeswax.

Key words
pectin, prebiotics, bifidobacteria, lactic acid bacteria, pectin oligosaccharides, probiotics

Abstract
Pectin-containing agricultural by-products are potential sources of a new class of prebiotics known as pectin oligosaccharides (POS). The use of secondary dairy and vegetable raw materials to obtain a liquid solution of prebiotic components with the prospect of use for food purposes may become a new promising direction of processing. The aim of the study is to obtain a prebiotic mixture of curd whey with apple pomace containing pectin oligosaccharides obtained by sequential thermal acid and enzymatic hydrolysis and subsequent evaluation of its prebiotic potential. The necessary parameters of pretreatment of apple pomace in the medium of curd whey have been established: hydromodule with curd whey is 1:5, temperature is 70 °C, duration is 3 hours, pH is 3.5-4.0 units. With these parameters, the content of soluble pectin in the filtered extract was 0.34-0.36 %. Then the resulting mixture was cooled to 35 °C, the pectinolytic enzyme LALLZYME C-MAX was introduced in an amount of 10 mg% and thermostated for 1 hour. LALLZYME C-MAX contains a high level of specific endo-acting enzymes (pectinliase and polygalacturonase) and pectinesterase, which gives it unique properties. Thus, at the first stage, a solution of pectin substances has been obtained by thermoacid hydrolysis in the medium of apple pomace whey, at the second stage, enzyme hydrolysis of pectin substances with LALLZYME C-MAX has been carried out. Further, the resulting mixture containing dietary fiber, pectin and fragments of pectin destruction of various molecular weights has been used in 'in vitro' conditions to assess its effect on the growth of bifidobacteria B. bifidum, B. longum and B. infantis and lactic acid cultures L. acidophilus, L. delbrueckii subsp. bulgaricus and Streptococcus thermophilus. It is found that the maximum accumulation of biomass has been observed after 48 hours at an incubation temperature of 37…38 °C. The intensity of growth of bifidobacteria and lactic acid bacteria depended on the food source. The main result of the experiment should be considered a significant activation of the growth of bifidobacteria relative to the control. The mixture of pectin hydrolysis products had practically no effect on the growth of lactic acid bacteria.

Key words
laminaria, processing, organic acids, activated carbon, heat treatment, quality

Abstract
Before technological processing, algae are subjected to long-term washing followed by soaking. Such processing leads to a partial loss of water-soluble mineral salts and organic substances, and the nutritional value of algae decreases. It is necessary to provide for such modes of technological processing, in which the loss of physiologically valuable substances will be minimal, while the organoleptic characteristics of algae will improve. The use of rational processing modes will expand the range of use of this type of raw material and products based on it. Japanese kelp (Laminaria japonica) was chosen as the object of study. Chemical, organoleptic, mathematical methods of analysis were used in the work. The overall scoring of kelp after primary treatment in different ways showed that the second method of processing kelp, including three heat treatment of algae in water at a temperature of 85…95 °C, with the addition of organic acids (acetic or citric), in the aggregate of all organoleptic indicators, received the maximum number of points - 4.88. Laminaria treated by the first method, consisting of a double heat treatment of algae in water at a temperature of 40…50 °C for 15-20 minutes, and by the third method, providing for preliminary exposure of algae in an aqueous 4 % solution with activated carbon for 1 hour, followed by thermal processing in water at a temperature of 85…95 °C, was inferior in terms of sensory characteristics. The first method of processing gave a denser consistency of algae, and the third method did not provide a neutral smell and taste. Fresh algae contain 94.5 % water, after one or another primary treatment, its amount decreases and ranges from 90.6 to 93.6 %, depending on the method. During heat treatment with organic acids, moisture becomes less than if cooking is carried out without them. Extraction of algae with activated carbon, on the contrary, contributes to the least loss of moisture during heat treatment, 93.2 % of water remains in kelp. With any processing method, there is a loss of minerals. The maximum loss of mineral substances, in comparison with other methods, is observed when processing algae in the first way. Processing the algae in the third way contributes to the least loss of minerals, after this method of processing they remain in kelp 1.15 %. Processing reduces the amount of mannitol in the algae. The amount of mannitol in fresh algae before treatment was 16.8 %, during treatment by the second method, significant losses were observed, its amount decreased to 7.74 %. The addition of organic acids to the cooking waters led to an increase in alginic acid in algae. The amount of alginic acid in fresh algae was 27.44 %, and after cooking with the addition of organic acids, it increased to 33.82-33.87 %, depending on the method. The conducted studies have shown that of all the proposed options for the primary treatment of kelp, the smallest losses of organic and mineral substances occur in the second method.

Key words
brewer's spent grain, extracts, organic compounds, physical treatment, sorption, desorption

Abstract
The article is devoted to the question of studying the processed brewer's spent grain plant matrix structure's ability to transfer alcoholic hop extracts aromatic compounds into the environment. The article presents the main flavor and aroma hop's compound that form the beer's flavor profile. The various fractions composition is described in detail: bitter resins, essential oils and phenolic compounds. The authors are exploring the possibility of extracting organic compounds that form the beer's aroma profile from alcoholic extracts of bitter and aromatic hop varieties using instrumental methods of analysis (GC-MS), using the processed brewer's spent grain active sites. Thus, the authors in the work achieve a solution to the studies goal - to investigate the processed brewer's spent grain ability to undergo sorption-desorption processes in relation to compounds of hop extracts. It has been shown that physicochemical treatment of the brewer's spent grain structure makes it possible to obtain a cellulose-lignin complex with active binding sites, which allows the processes of sorption-desorption of aromatic compounds of hop extracts to be carried out. The authors noted that humulene and b-pinene are sorbed regardless of the type of initial hop (bitter or aromatic), and terpene derivatives (limonene, murolene), as well as oxygen-containing sesquiterpenoids humulene epoxide II, humulenol II are present in alcohol extracts after desorption in the case of Magnum hop variety use. The sorption-desorption of bitter resins is shown to be more intense in the case of Magnum bitter hop extracts (a- and b-fractions) in contrast to the Tettnanger aromatic hop extract (b-fraction) use. The fraction of a-bitter resins is characterized by hulupic and dehydro-cohumulic acids. It has been shown that the proportion of desorbable compounds, regardless of the hop variety, has a limited possibility of sorption, regardless of the brewer's spent grain physicochemical treatment type (excessive pressure or ultrasound). In the case of Tettnanger hop extracts, the minimum of desorbable compounds of the essential oil fraction is compensated by a larger proportion of bitter acids, and in the case of Magnum hop extracts, in the presence of a larger amount of desorbable ether compounds, a smaller amount of bitter resins is observed.

Key words
dry dairy products, control methods, scorched particles, computer vision systems

Abstract
Providing the population with food in the required quantity and quality, as well as a sufficient assortment for our country is one of the most important issues of food security. In the context of globalization, the food supply of the population is also becoming an important factor of socio-economic development. The production of canned milk powder is one of the promising directions in the dairy industry. The range of applications of canned milk powder is directly related to the qualitative characteristics of the finished product, which must meet the required criteria for parameters such as humidity, flowability, completeness and dissolution rate with minimal free surface fat content and preservation of organoleptic characteristics. The system of quality control methods is an integral part of the process of producing quality products. The task of improving the effectiveness of food quality assessment requires the search and further development of modern approaches to food control methods. One of the promising directions opens up the possibility of using computer (machine) vision, capable of providing maximum measurement accuracy and high speed of operation. New technologies based on machine learning open up real prospects for the instrumental solution of visual image recognition tasks. The article present the analysis and systematization of information on the regulation and control methods of such characteristics of milk powder as the number of burnt particles. The regulatory framework has been studied, as well as methods for determining this quality indicator in Russia, the EAEU countries and in world practice. Given the subjectivity of the organoleptic (visual) assessment of the content of burnt particles in milk powder, the possibility of creating machine vision systems for the purpose of instrumental solution of problems related to the control of visual assessment of the number and size of burnt particles is considered. To create a program for processing, identifying and analyzing data, it is necessary to conduct a scientific search, which involves the creation of objective qualitative and quantitative criteria, through which it is possible to verify and interpret the obtained images.

Key words
soybean, germination, sprouts, protein, amino acids, amino acid score

Abstract
The biological value of food and feed is determined by the quantity and quality of total protein and the balance of its amino acid composition in accordance with the needs of the body. Amino acids are not only raw materials for the biosynthesis of biologically important compounds, but also regulate many physiological functions in the body. Soy is considered one of the leaders in the content of high-quality vegetable protein (on average 37-40 %) with a balanced amino acid composition and is of interest as an alternative to animal proteins needed in the diet of humans and animals. The grain germination, including soybean, is considered one of the methods that increase the nutritional value and functional properties of grain. During the grain germination under the action of moisture and numerous enzymes, various metabolic processes occur: the breakdown of reserve nutrients, the synthesis of new proteins, lipids, and carbohydrates. The research purpose is to study the amino acid composition of the soybean protein in the process of its germination. The soybean variety VNIIS 18 bred by the Federal State Budget Scientific Institution of the Federal Scientific Center of the All-Russian Soybean Research Institute was chosen as the study object. The amino acid composition of soybean was determined on a Kapel-205 capillary electrophoresis system equipped with a photometric detector and a quartz capillary. The paper presents the results of studies of the amino acid composition in the soybean protein at different stages of germination. There were slight fluctuations in the protein content of soybean seedlings throughout the whole time. With that, after 48 hours of germination, there was an increase in the total content of essential amino acids, with a maximum concentration of lysine, phenylalanine, leucine with isoleucine, methionine, valine and threonine in the protein. Soybean germination for more than 36 hours revealed a decrease in sulfur-containing amino acids (methionine with cystine), the score of which, by the end of the experiment was less than 100 %. The optimal germination time of 36 hours was determined, at which the protein in terms of the content of essential amino acids fully corresponded to the FAO WHO reference protein.

Key words
olive oil, fatty acids, oleic acid

Abstract
Olive oil samples (15 pcs.) were obtained from olives collected at the site of the breeding and seed-growing center for subtropical fruit crops in the Foros (Yalta, Republic of Crimea) in 2022. Oil samples were separated by liquid-liquid extraction and analyzed by gas chromatography (Agilent Technologies model 7820A) with flame ionization detector for 14 fatty acids, the main ones are: palmitic (C16:0), palmitoleic (C16:1n9c), stearic (C18:0), oleic (C18:1n9c) and linoleic (C18:3n3). As technological parameters of olive oil, the oil reserve as a percentage of the wet weight of the berries and the average weight of one berry were also measured. The cluster analysis of the fatty acid composition of the oils made it possible to differentiate all selected forms of olive into three different groups, differing in morphological characteristics (average berry size), tasting assessment and fatty acid composition of the oil. Olive form type-1 was a small-fruited form (1.5±0.4g) and had the lowest values: oil content (8.5±2.4 %), tasting score (9.7±1.2) and oleic acid content (62.1±0.6 %). The form of olive type-2 was a form with average values: berry size (2.6±0.4g), oil content (9.9±4.1 %), tasting assessment of oils (11.3±1.8) and oleic acid content (73.6±0.7 %). Olive form type-3 was a large-fruited form, which had maximum values for: average berry weight (4.4±0.6g), tasting score (11.6±1.2), oil content (12.3±3.4 %) and oleic acid content (79.7±1.2 %). Further cluster analysis of the fatty acid composition of oils revealed three more groups of forms, where the differences in fatty acid composition were minimal. Also, these three forms had few differences in the measured technological parameters (average berry size, oil content and tasting rating). Such similarity could mean that these forms are most likely clones and were obtained through vegetative propagation. Forms with codes 2/5, 3/4, 4/7, 5/5 had high oil content and high quality, and are also recommended by us for inclusion in the register of new olive varieties.

Key words
elevated temperature, UV radiation, amino acids, volatile components, organoleptic characteristics, fermentation drinks from fruit raw materials

Abstract
The most important qualitative parameters of fermented beverages, including ciders, include their organoleptic characteristics, often aroma and taste. Both volatile (responsible for the aromatic component) and non-volatile components (mainly responsible for taste characteristics) are largely involved in the addition of these parameters. The formation of organoleptic characteristics of finished ciders depends on many factors: the variety and degree of maturity of raw materials; yeast used for fermentation; fermentation conditions; as well as on the technological parameters of production. At the same time, the issue of the formation of volatile aromatic components in the cider production process has been studied quite deeply. At the same time, little is known about the transformation of compounds responsible for changes in the organoleptic characteristics of ciders during storage, including when exposed to adverse external factors. In this work, the influence of elevated temperature and UV radiation on changes in the composition of amino acids, volatile compounds and organoleptic properties of fermented beverages from fruit raw materials during storage was studied. It was found that the qualitative composition of amino acids in the experimental samples of cider had minimal differences, in all samples were found: asparagine, aspartic acid, alanine, threonine, glutamic acid, arginine, histidine, tryptophan, glycine, tyrosine, valine, lysine. The qualitative composition of the volatile compounds of the prototypes included several different classes of substances: higher alcohols, aldehydes, esters. Some differences in the content of individual amino acids and volatile components in experimental samples of ciders have been established. At the same time, the most noticeable differences of all the studied parameters were found in cider, which was stored under UV radiation exposure. It is noted that the formation of elevated concentrations of some volatile aromatic compounds, in all probability, caused the appearance of negative tones in the aroma and taste of this sample.

Key words
honey, honey drinks, identification, beekeeping, isotopic mass spectrometry, indicators of isotopic characteristics of nitrogen and carbon

Abstract
Due to the increasing demand of the population for bee products and their noticeable high cost, the probability of falsification of honey due to the introduction of sugar-containing substances increases. This affects, among other things, the quality of food products that include honey, including honey drinks and meads. To solve this problem, it is necessary to develop new highly effective methods of analysis and identification. In recent years, there have been works devoted to establishing the authenticity of honey by the isotopic composition of the main components contained in it by the SCIRA, EA-IRMS method, aimed at identifying counterfeits made using syrups that mimic the profile of honey sugars. Our study included 17 honey samples from different regions: Russia, Turkey and Abkhazia. The values of the d13C and d15N indices were determined using the DELTA V Advantage isotope mass spectrometer (Thermo Fisher Scientific, USA - Germany) in the EA-ConfloIV-MS configuration, which provides connection of the mass spectrometer with the Flash IRMS element analyzer. Analytical studies of the ethanol isotope composition of fermented honey samples were carried out using the DELTA V Advantage isotope mass spectrometer (Thermo Fisher Scientific, USA - Germany) in the EA-ConfloIV-MS configuration, which provides a connection of the mass spectrometer with the Flash IRMS element analyzer with the AI-AS 1300 autosampler, which allows determining carbon isotope ratios in automatic mode, oxygen and hydrogen in the studied samples relative to international reference samples. The protein fraction of honey was isolated in accordance with the European protocol AOAC 998.12. A method for determining exogenous sugar-containing substances in bee honey based on the analysis of isotopic characteristics of carbon, hydrogen and oxygen in ethanol of fermented samples has been developed. A new version of the formula is proposed, which allows calculating the percentage of sugars of C4-type plants based on the available data on the isotopic composition of honey and its protein part. Out of 17 honey samples, exogenous sugars in the amount of 23 to 33 % were found in 4 of them. It is shown that the measurement of nitrogen isotope ratios in the protein fraction of honey provides broad prospects for establishing its authenticity and can be used as an additional criterion for identifying bee products.

Key words
vegetable purees, ultrasonic exposure, cavitation, antioxidant activity

Abstract
The desire of consumers for natural products containing biologically active substances in the native state, including antioxidants, as well as for natural biologically active additives (dietary supplements) with functional properties, is constantly increasing. One of the effective sources of native antioxidants are plant products - vegetables, fruits, processed products, tea, medicinal plants, etc. Pumpkin and carrot have pronounced antioxidant properties, since in the native state they contain a significant amount of flavanoids (catechins, quercetin, etc.), as well as beta-carotene. The purpose of this work is to study the effect of ultrasonic exposure on the AOA change of vegetable purees. Pumpkin and carrot puree (varietal mixture) obtained by traditional technology at the experimental stand of VNIITeK were used as objects of research. All types of puree were subjected to ultrasound exposure on the laboratory unit SYRINX-250 (VNIIKP), the processing time is 30 minutes. The control was samples of mashed potatoes before processing. Antioxidant activity was determined by calculation according to the previously developed method. The obtained results of the study demonstrate an increase in AOA in the analyzed samples of vegetable purees after cavitation treatment: in carrot puree by ~48 %, and in pumpkin puree by ~34 %. This fact may indicate that substances with antioxidant properties, localized mainly in the vacuoles of plant cells, are released from intracellular membranes and membranes under ultrasound exposure and are extracted together with cell juice into the total mass of puree, thereby increasing its antioxidant activity.

Key words
oats, plant-based drinks, biochemical composition, raw materials, quality criteria

Abstract
Plant-based drinks are in demand on the Russian market. In recent years, in the Russian Federation, as well as throughout the world, there has been a rapid growth in the market for food products made from plant raw materials, but in their organoleptic and sometimes physicochemical characteristics imitating traditional food products of animal origin [1]. In accordance with GOST R 70650-2023 "Plant-based drinks (from grain, nuts, coconut). General technical conditions", the name of the product is formed by combining the term "plant-based drink" and information about the type of grain, nut, and coconut raw materials used. There is a high risk of selling counterfeit products in this group. The indicators normalized by the specified standard for this type of product do not allow them to be identified by the type of raw material. The purpose of the work is to develop scientifically based additional quality criteria for plant-based drinks made from oats. Raw materials for producing drinks, more than 50 types of drinks from oats, obtained in the laboratory and purchased in the retail chain. In the production of drinks from oats, various raw materials and schemes for obtaining drinks were used. The composition of the raw materials was assessed by moisture content, mass fraction of protein substances in the dry matter of oats, and carbohydrates. The quality of the drinks was confirmed by indicators standardized by GOST R 70650, as well as by indicators of the content of total nitrogen, polyphenols, and b-glucan. Significant differences in the biochemical composition of raw materials have been established. Analysis of the resulting plant-based drinks showed that they can be identified by their nitrogen and b-glucan content. The method of preparing grain raw materials does not have a significant impact on the differentiation of the values of the proposed identification indicators. The results of the study allow us to recommend the studied indicators as additional ones for monitoring the quality of plant-based drinks made from oats.

Key words
salting, fish, technological instructions, salted fish food products, regulations

Abstract
The strategy for improving the quality of food products in the Russian Federation until 2030 provides for mandatory legal regulation of food quality issues in order to improve the standard of living and preserve the health of citizens within the framework of technical regulation carried out in accordance with the law of the Eurasian Economic Union and the legislation of the Russian Federation on technical regulation. This thesis involves the revision and updating of not only state standards (GOST, GOST R) for fish food products, but also technological instructions according to which these products are produced taking into account the requirements of technical regulations. Due to the introduction of technical regulations, work is underway to update national and interstate standards for the production of salted fish food products. Along with this, technological instructions for the production of salted fish developed more than 30 years ago have not been harmonized with the modern regulatory and legal framework. By virtue of improving the regulation of the quality of fish food products, work on updating technological instructions, taking into account the requirements of the Technical Regulations of the Eurasian Economic Union, is timely and promising. A critical analysis of the current technological instructions for salting fish was carried out for further consolidation and development on their basis of a combined technological instruction for the manufacture of salted fish food products, which will meet modern requirements for technology, quality and safety for this type of product. Based on the analysis of the collection of technological instructions of volumes 1 and 2, in terms of salting fish, a selection of instructions was made on raw materials, types of cutting, methods of salting (technology), which will be consolidated into a single instruction, harmonized with the current standards and technical regulations. Not all instructions for the production of salted fish products are subject to updating, therefore, a selection was also made to exclude some instructions, due to the use of outdated technological equipment and the regulatory framework. The results of the critical analysis carried out will be used in subsequent work related to the development of the first edition of the technological instructions for the manufacture of salted fish food products.

Key words
quality, vegetables, fruits, microstructure, authenticity

Abstract
Microscopy is used in various branches of the food industry. Numerous types of microscopy are used, ranging from classical light to electron and atomic, as well as their combinations with chemical, immunochemical and physical methods. The range of analyzed food products is increasing every year, since these methods make it possible to monitor the texture and structure of the food matrix during various technological treatments, storage conditions, and also assess the authenticity of finished products. The presented review is devoted to the analysis and structuring of literature data on the identification of microstructural elements responsible for the quality indicators of products of plant origin. When storing vegetables and fruits at low temperatures (up to 0 °C), metabolic disturbances of the cytomembrane and the shape of starch grains, and plasmolysis were observed. Freezing and drying of vegetables and fruits could be associated with even more destructive processes in relation to both the cell wall and cell organelles. At the same time, various methods of preparing plant material and combining physical types of influence significantly influenced its structural and textural preservation. Thermal treatment of plant tissues is associated with swelling and stratification of cell walls with their subsequent degradation, affecting the safety, bioavailability and bioactivity of the main macronutrients (proteins, carbohydrates, dietary fiber), as well as the structural stability of various biologically active compounds. As a result of the microscopic studies carried out, as well as taking into account physicochemical indicators, conclusions can be drawn about the most gentle heat treatment modes in order to preserve the nutritional value of these products. Classical light microscopy has proven indispensable in monitoring the effectiveness of biotechnological and chemical processing processes, both in products and dispersion systems. Microscopic methods for identifying counterfeit products have been used for a long time, but even now their capabilities are only expanding. Since species differences in plant tissues and cellular structures make it possible to quickly and cheaply identify counterfeit products.

Key words
sparkling wine, storage conditions, visible light, qualitative indicators, phenolic compounds, redox potential

Abstract
Recently, there has been a tendency to increase the volume and expand the range of pink sparkling wines. The purpose of this work was to study the effect of visible light in the middle range of the spectrum on the transformation of the quality indicators of pink sparkling semi-dry wines bottled in colorless glass bottles. Control samples were stored in the dark and under natural light, experimental samples were stored under continuous illumination at l=440-485 nm (blue light), l=500-565 nm (green light), l=565-590 nm (yellow light). The effect of electromagnetic radiation was assessed for 180 days by changes in the main controlled parameters, the total content of phenolic substances, the total content of anthocyanins, color intensity (I), hue (T) and redox potential (ORP). It was found that the controlled physico-chemical parameters of the samples did not change significantly after the expiration of the storage period. During organoleptic evaluation, in all experimental and control samples, a decrease in the intensity of previously pronounced floral shades was noted, to varying degrees. In the samples that were under the influence of blue light and natural illumination, the appearance of "boiled" tones, a decrease in harmony in taste, and the appearance of yellow shades in color were also recorded. It is shown that the change in the quality indicators of experimental and control samples of pink sparkling wines during storage is largely due to the transformation of their phenolic complex. It was found that during storage, the chromatic characteristics of the wine change, directly affecting its color, and the value of the ORP increases. The most significant changes in the phenolic complex of pink sparkling wines occurred under storage conditions in natural light, as well as under the influence of electromagnetic radiation in the range of 440-485 nm (blue light). Minimal changes in organoleptic and physico-chemical parameters are observed in storage conditions in the dark, as well as when exposed to electromagnetic radiation in the range of 500-565 nm (green light). Thus, the results of the study allow us to recommend storing pink sparkling wines in the dark or using lighting with a wavelength in the range of 500-565 nm (green light) for maximum preservation of the original quality of pink sparkling wines.