The article presents an improved model of an automated heat treatment system (ASUTP) for a tomato juice canning machine. The main focus is on the development and verification of a model that optimizes control actions in order to improve the quality of the finished product at minimal energy and economic costs. The methodological basis of the study was statistical and mathematical methods describing the change in the textural characteristics of tomato juice during pasteurization. The analysis of the heat treatment revealed the key parameters affecting the sensory and microbiological properties of the product. The developed automated control system model has been tested on a laboratory installation using modern control and measuring equipment and software based on the Siemens S7-1200 controller and the SCADA interface. Optimal pasteurization parameters (85 °C, 5 minutes) have been experimentally established, ensuring the preservation of color, texture and organoleptic characteristics with guaranteed microbiological stability. The developed adaptive control model makes it possible to significantly increase the efficiency of the technological process, demonstrating a reduction in energy consumption by 12-15% while minimizing product quality deviations of less than 5%. The practical significance of the study lies in the possibility of increasing the profitability of production by reducing scrap by 18-20%, reducing energy consumption and stabilizing product quality. The proposed methodology has significant potential for applications in the processing of other liquid food products and can be adapted to modernize existing production lines. Integration with Industry 4.0 systems, the development of predictive algorithms based on machine learning, and the creation of digital counterparts for various types of food raw materials are considered promising areas for further development of the research. The results obtained confirm the high efficiency of the proposed approach from both technological and economic points of view, opening up new opportunities for improving heat treatment processes in the food industry.

Pastry (cakes) are an attractive position for production as a specialized product, their recipes can be designed in accordance with the needs of the consumer, with the specified properties. The shelf life of such products is limited to 7 days. Complex logistics to remote uluses of the Republic of Sakha (Yakutia) potentiates the development of recipes and technologies for products with a long shelf life. For pastry, this solution may be the use of partial baking. In this regard, the aim of the study is to apply the technology of delayed partial baking of specialized pastry (cakes) for use in remote areas of the Republic of Sakha (Yakutia). Research objectives: to develop parameters of delayed partial baking of whole-grain gluten-free cakes; study of quality indicators at different stages of production and during storage; study of the content of precursors to acrylamide formation (aspartic acid and asparagine). The proposed recipe and technology allow increasing the shelf life of products based on a mixture of whole grain rice flour and green whole grain buckwheat up to 180 days when storing partially baked products at minus 180C. The products can be recommended as a gluten-free product and a source of dietary fiber, with the content of the latter 16% of the recommended daily intake. The organoleptic properties of the products after additional baking meet the requirements of regulatory documents. Data on the content of asparagine as a precursor to the formation of acrylamide were obtained. The total content of aspartic acid and asparagine in traditional baking is 10.6% lower than in additionally baked products. This result allows us to predict a decrease in the concentration of acrylamide in such partially baked products with additional baking after freezing. The proposed technology of partial baking for whole grain gluten-free cakes allows us to obtain a product of standard quality regardless of the place of its production, to increase the shelf life of the product, while leaving a "clean label", without the use of food additives and to ensure the stability of supplying the population of hard-to-reach areas of the Republic of Sakha (Yakutia) with specialized products.

A study was conducted to determine the optimal parameters for ultrasonic extraction of biologically active compounds (BAC) from St. John's wort (Hypericum perforatum L.). The selected variable factors included extractant temperature (X1), solid-to-liquid ratio (X2), and exposure time (X3). The experimental design was based on a central composite rotatable uniform design and a full factorial experiment with a total of 20 runs. The collected experimental data were processed using mathematical methods, resulting in second-order nonlinear regression models describing the dry matter yield (Y1) and antioxidant activity (Y2) of the extracts. An analysis of the regression coefficients revealed that extractant temperature had the strongest influence on both output parameters, while exposure time had the weakest. The optimal parameter ranges were identified as follows: X1 = 47–50.8 °C, X2 = 1:19.8–1:21 g/cm³, X3 = 14.7–21.6 minutes. Under these conditions, the yield of dry matter ranged from 49.362 to 50.5 g/kg and antioxidant activity from 387.89 to 410.50 mg/dm³. A direct-flow extractor design was proposed, enabling a continuous extraction process with ultrasonic treatment. The implementation of this equipment improves the efficiency of BAC extraction, reduces extraction time and solvent consumption, and preserves the biological properties of the extract. The results obtained are suitable for scaling up and can be applied in the development of industrial technologies for producing herbal medicinal products and functional food ingredients based on St. John’s wort.

Studies of the reliability of modern agricultural, food and mining machines and mechanisms show that up to 40% of failures occur in transmission units, the performance of which is largely regulated by gears, which are operated in conditions of high air dust and insufficient tightness of internal cavities. As a result of wear on the teeth of the wheels, vibrations appear, and dynamic loads in the drives increase. All this is largely due to the change in gear gearing kinematics during wear. The purpose of this work is to study changes in the geometry and kinematics of gears under conditions of abrasive wear. The objects of research were the evaluation of the distribution of contact stresses and loads, which is a key point in the development of wear-resistant and reliable gears. Additional factors were determined: the influence of operational loads, changes in the shape of teeth during operation and their impact on the accuracy of motion transmission. As a result of the research, analytical dependencies have been developed that make it possible to calculate the geometric, kinematic and qualitative characteristics of the transmission and predict the wear rate of gears and wheels, estimate the magnitude of contact stresses and the coefficient of specific slip along the engagement line of a pair of teeth at various stages of wear. During the wear process, the engagement line bends, and its beginning and end shift in the direction of rotation of the gears. The overlap coefficient gradually decreases, but with a degree of wear above 18-20% it stabilizes in the range of 1.03–1.1. During the abrasive wear of heavily loaded gears, not only the shape of the tooth profiles changes, but also the law of relative movement of the wheels changes.

The article discusses modern approaches to the development and application of smart packaging for food products, which integrates sensor technologies and the Internet of Things (IoT). While conventional packaging provides only mechanical protection, smart packaging enables monitoring of the actual condition of products at all stages of production and logistics. Examples of sensors used in such systems are presented, including gas indicators (O₂, CO₂, NH₃, H₂S), temperature and humidity sensors, RFID/NFC tags, as well as wireless communication protocols (BLE, LoRaWAN, NB-IoT). Particular attention is given to the integration of chemical and biosensors capable of detecting pathogens and decomposition metabolites. Industrial case studies are reviewed, such as NFC tags for spinach freshness monitoring, the Wiliot IoT platform, and Sealed Air’s QR code solutions, along with prospects for nanomaterials and biodegradable composites. Issues of data security, energy efficiency, standardization, and electronics disposal are analyzed. It is noted that despite high costs and integration challenges, smart packaging has considerable potential to enhance supply chain transparency, extend shelf life, reduce food waste, and improve consumer engagement. Promising directions include the development of energy-autonomous sensors, unification of data exchange standards, and integration with artificial intelligence and blockchain platforms.

 Profilins contained in tomatoes are one of the most common allergens. These substances have been identified as pan-allergens that can cause allergic reactions in response to ingestion of various foods and plant pollen. Sensitization to profilin is observed in approximately 20% of patients with pollen allergy. IgE, which is specific to pollen profilins, causes a cross-reaction with fruit and vegetable profilins. In patients with tomato allergy and multiple sensitisation to other food sources and pollen, IgE is directed to Lyc e1. Lyc e1 has demonstrated allergenic activity due to its ability to induce the release of inflammatory mediators from human basophils in vitro. Therefore, it is likely that Lyc e1 contributes significantly to the development of clinical symptoms in patients with tomato allergy. As part of the study, the irritant and allergic effects of\supernatants were studied. Studies have shown that supernatants have a moderate irritating effect on the mucous membranes of the eyes during the first 2 days of treatment. Two highly sensitive tests for determining allergizing activity - "histamine shock" and mast cell degranulation reaction — showed that when parenterally administered, all samples do not potentiate the effect of histamine and do not cause mast cell degranulations of experimental animals that go beyond the established norms. The absence of a pronounced irritant effect and autoimmune activity in supernatants allows them to be used as a component of soft drinks, including for special purposes.)

Persimmon fruits are one of the most widely cultivated fruit crops worldwide, they are widely distributed in Asian and European countries, and their production is growing along with consumer demand, including in Russia. Persimmon is a good source of nutrients and bioactive compounds, especially dietary fiber, carotenoids and phenolic compounds, among other bioactive phytochemicals. Persimmon is one of the fruits that not only has a limited shelf life but also significant losses at harvest, i.e. it is a seasonal perishable fruit that is difficult to store and transport, due to which almost one-fifth of all fruits grown are simply discarded. Currently, there is an increase in the valorization of unsaleable and storable persimmon fruits to create opportunities for their complex processing and full use in various food processing industries. This article considers the possibility of potential use of dry powder from persimmon fruits that have passed the extraction processing stage in the production of whole-grain spelt pasta for their enrichment with dietary fiber. It is well known that pasta products are considered to be good carriers of biologically active substances, in connection with which the aim of this study was set, which was to improve the technology of whole-grain pasta products with increased content of dietary fiber due to the use of persimmon powder in their formulation. To achieve this goal, experimental studies were carried out both drying of the obtained persimmon fruit raffinate and determining the rational share of the obtained powder in the pasta dough composition. The result of the study confirmed the feasibility of using dried persimmon fruit powder in the production of whole-grain spelt pasta, including due to the conducted organoleptic analysis of the obtained pasta products in both initial and boiled forms.

This study aimed to comprehensively evaluate the influence of the probiotic strain Bacillus subtilis on behavioral responses and serum biochemical parameters in mice under conditions of lipopolysaccharide (LPS)-induced systemic inflammation. The experimental model using C57BL/6 mice demonstrated the probiotic's pronounced modulating effect on key behavioral aspects. The administration of B. subtilis significantly reduced the frequency of grooming acts, which is interpreted as a reduction in anxiety and a manifestation of an anxiolytic effect. Simultaneously, an increase in exploratory activity was observed, manifested by a rise in the number of hole pokes and vertical rearings in the Open Field test, indicating a potential positive impact on cognitive functions. In contrast, LPS-induced inflammation caused suppression of exploratory activity and a decrease in defecation, reflecting a negative impact on intestinal peristalsis and the general stress state of the animals. Biochemical analysis revealed a duality of B. subtilis effects: alongside behavioral improvement, a statistically significant increase in serum urea levels was recorded, which may be indirectly related to microbiome restructuring and metabolic shifts. Concurrently, a decrease in cholesterol concentration was detected in the LPS group, likely due to macrophage activation and disruption of its synthesis. The obtained data emphasize the complex nature of the interaction between the probiotic and host physiology, indicating the need for further study of the mechanisms of B. subtilis influence on the gut-brain axis and metabolism under inflammatory conditions to develop effective strategies for correcting LPS-induced disorders.

This article reviews and systematizes approaches to active food packaging, with emphasis on mechanisms and category-specific efficacy. The aim is to identify which solutions—oxygen and moisture scavengers, ethylene traps, antimicrobial systems, and modified-atmosphere packaging (MAP)—deliver the greatest shelf-life extension and microbial risk reduction, and when their combination is justified. We synthesize peer-reviewed data and industrial cases and provide indicative quantitative effects. Iron-based O₂ scavengers used under vacuum or together with MAP lower residual oxygen to hundredths of a percent and extend chilled meat storage to 21–28 days; for fish and seafood, freshness periods typically double or more. For fresh produce, the most effective pairing is an ethylene scavenger with an optimized O₂/CO₂ balance, adding ~2–4 weeks while preserving sensory quality. In bakery products, high-CO₂ MAP yields 14–21 mold-free days. Moisture absorbers reduce exudate and indirectly slow spoilage, whereas antimicrobial coatings/films add 2–5 days and achieve ~1–2 log reductions in target microorganisms. The best outcomes arise from tailoring and combining technologies to product physiology (oxygen and moisture sensitivity) and safety constraints (e.g., anaerobic growth). A summary table is provided to support practical selection and integration.

The current trend in the development of the dairy industry includes the search for optimal ways to produce lactose-free products in conditions of consistently high demand from people with lactose intolerance and low volumes of domestic production. The economically and technologically effective method includes the production of dairy analogues using secondary resources. The aim of the study is to develop a method for producing lactose-free dairy products with the production of lactose-free albumin from whey. The effectiveness of the selected technology of enzymatic hydrolysis of beta-galactosidase lactose of samples of subcutaneous and curd whey was evaluated according to the degree of hydrolysis and the effect of this process on the organoleptic, microbiological and physico-chemical parameters of the released albumin, and the indicators were compared with lactose-free cottage cheese made in the laboratory. As a result of the conducted research, it was found that the type of whey used does not affect the quality of the lactose-free albumin released, which has better structural parameters compared to lactose-free cottage cheese, thus it can be used in the production of viscous or sticky components without loss of structural and mechanical properties of the finished product, from the moment of receipt, the shelf life of albumin is 72 hours at a temperature of 4 ± 2 °C and humidity of at least 95%. Comparison with lactose-free cottage cheese showed that albumin has a looser structure, lower fat content (< 1%) and comparable protein content (~ 10%). At the same time, its moisture-binding capacity is 5-6% lower, and its viscosity allows it to be used in the production of products with the addition of fruit or vegetable puree without losing its structural properties. Based on the research conducted, a technology for the production of lactose-free albumin was developed and patented (No. 2023106023 dated 13.03.2023), which can be used in the food industry to create specialized products for people with lactase deficiency.

The presented material highlights the analysis of trends in the development of intellectual property in the field of biotechnology, including food technologies and bioeconomy. Key trends in patent activity and dynamics of intellectual property objects have been identified, which will help to understand the effectiveness of the university's scientific activities and its contribution to the development of the bioeconomy, as well as address the problem of assessing the effectiveness of the university's scientific activities through intellectual property. The author obtained data from 2020 to 2024 on all intellectual property objects in the fields of biotechnology and food technology at Far Eastern Federal University, a leading university in the Eurasian region. The following conclusions were drawn: despite a decline over the five-year period in the registration of new intellectual property objects, patents are primarily based on intellectual property in the areas of food technology and biotechnology, with an increase also seen in certificates for computer programs and databases in the field of bioeconomy. It was concluded that there is indeed a trend comparable to the national one towards increasing the number of intellectual property objects in the fields of biotechnology and bioeconomy within the university, with food sciences leading in terms of registered patents, possibly due to both the established culture of paying special attention to patenting and the development of food technologies and biotechnology within the university and the country as a whole. The article will be useful to researchers dealing with issues of innovation and commercialization of scientific achievements, as well as specialists in the fields of biotechnology and food industry.

In the context of increasing requirements for food safety and quality, it is important to develop effective methods of protection against microbial contamination. One of the innovative solutions is active packaging with natural antimicrobial additives that prevent the growth of microorganisms on the surface of products. These additives must retain their properties both during production and during further use. The main objective of this study was development of an active packaging film made of biopolymer with the introduction of rosemary essential oil in various concentrations, as well as determination of the antimicrobial, physical, mechanical and barrier properties of the resulting polymer material.  The starch-based film was prepared by mechanical mixing of the initial reagents with the introduction of rosemary essential oil with a concentration of 0.5%; 1%; 3%; 5%. The antimicrobial properties of the polymer packaging material were determined by the disk-diffusion method in accordance with MUK 4.2.1890-04 in relation to Bacillus subtilis, Escherichia coli, Candida albicans, and Aspergillus niger. To assess the fungal resistance of the materials, the methods of GOST 9.049 (method 1) and GOST 9.048 (method 4) were selected. Determination of vapor permeability using the "PERME W3/030" device according to GOST GB1037. The method for determining the physical and mechanical properties on a tensile testing machine according to GOST 28840-90. It was found that samples of packaging film based on starch with rosemary essential oil have antimicrobial activity against Candida albicans at concentrations of 3% and 5%, reducing the number of microorganisms on the film surface. In addition, its physical, mechanical and barrier properties are improved.Analysis of existing studies has shown that rosemary essential oil is an effective natural antimicrobial component. Its use in active starch-based packaging not only prevents the growth of microorganisms such as Candida albicans, but also helps improve the physical, mechanical and barrier properties of the packaging film. This makes it a promising solution for ensuring the safety and quality of food products.