Metabiotic food systems are a complex of non-viable probiotic microorganisms and products of their lifetime metabolism, which maintain stability in a wide range of рН and temperature values. At the same time, sublimated metabiotic substances have suboptimal physicochemical characteristics associated with high hygroscopicity, unsatisfactory flowability, which complicates the industrial use of these systems. In order to justify the use of sublimated metabiotic substance in the technology of solid forms and for its further use in the development and production of new biologically active substances, specialized, including dietary, food products, physicochemical and technological characteristics were studied. Analysis of the flow and angle of repose parameters showed suboptimal values for the studied metabiotic food form, the numerical values of the studied parameters were 2,6 g/s and 35 and 57,5 degrees, the moisture content corresponded to 14,99%. Based on the sieve analysis data, it was established that the lyophilized metabiotic substance under study is heterogeneous, the degree of grinding varies from medium to very small, which is confirmed by low flowability indicators. The calculated Hausner and Carr coefficients for the metabiotic substance were 2,35 and 57,45, indicating insufficient attraction and adhesion under pressure. As a result of experimental tests, it was established that the substance under study has suboptimal technological properties, which determines the feasibility of using wet granulation technology for the development of rational forms and subsequent use in the food industry.

This study presents a comprehensive investigation of the physicochemical properties and quality of shea butter using standardized laboratory methods. The experiment included determining oxidative stability and freshness parameters, as well as analyzing the fatty acid profile using modern instrumental techniques. Laboratory analysis demonstrated that shea butter is of high quality and has a good shelf life. This is evidenced by a set of interrelated parameters characterizing its freshness and stability. A key indicator of raw material freshness is its low acid value (0.06 mg KOH/g), indicating the absence of significant fat hydrolysis and rancidity. This result is consistent with the minimal moisture content in the sample (0.04%), since water typically acts as a catalyst for hydrolytic spoilage and microbial growth. The identified characteristics are directly related to the natural fatty acid composition, as indicated by the iodine value (47.23 g I₂/100 g). This value, typical of shea butter, reflects the balance of monounsaturated and saturated acids. This composition ensures not only a firm consistency but also natural oxidation stability compared to more unsaturated oils. The established characteristics confirm the oil's potential as a functional raw material for various industries. In the food industry, particularly confectionery, shea butter can replace artificially processed fats in glazes and fillings, creating a more natural flavor. However, its naturally light nutty aroma is not suitable for all products, and it sometimes needs to be removed, which increases the cost of the process. Based on these data, shea butter can be recommended as a natural ingredient for cosmetic, food, and pharmaceutical products where oxidation stability and improved textural properties are required.

Currently, the main range of functional food products is fermented dairy products. The aim of the study was to evaluate the effect of the berberine alkaloid in native as well as in encapsulated form on the probiotic properties of dairy products. The use of berberine alkaloid expands the range of functional dairy products, but there is a possibility of its unpredictable effect on the vital activity of probiotic microorganisms. The berberine alkaloid, which was added to skimmed milk before the fermentation process, was used as a functional ingredient in the study. The introduced berberine alkaloid is presented in its native powdered form, as well as beta–glucan encapsulated in the polysaccharide. The following starter cultures were used during fermentation: BK-Uglich-LD, BK-Uglich-No. 6 and Bifilact-B. To assess the effect of the forms of berberine used in the study on the probiotic properties of the fermented dairy product, the content of probiotic microorganisms was determined according to a standard procedure in freshly prepared samples, as well as after 5 days of storage. The method of laser desorption mass spectrometry was used to determine the degree of effect of berberine on the growth of probiotic microorganisms. The positive effect of native powdered and encapsulated forms of berberine on the development of probiotic microorganisms in fermented dairy products has been determined. The results of the study helped to establish the absence of negative effects of both forms of the berberine alkaloid on the development of probiotic microorganisms in fermented dairy products. After 5 days of storage, a decrease in the number of probiotic microorganisms was observed in the studied samples, however, in the sample with the encapsulated form of berberine, the number of probiotics remained at the acceptable level for functional dairy products.

In today's hectic lifestyle, chips are often a popular snack choice. However, due to their imbalanced chemical composition, there is a pressing need to enrich chips with macro- and micronutrients, in line with healthy eating principles. The aim of this study was to develop a multi-component chip formulation based on the rational use of apple refuse combined with chokeberry puree, oat flour, and St. John's wort powder. A new technological solution was proposed for preparing the apple refuse, which involves sequentially blanching, straining, and pureeing. The resulting pulp is then dried and ground into a powder, which is then mixed with the finished puree. Experimental chip recipes included a mixture of apple and rowan puree in proportions of 80:20, 70:30, 60:40, and 50:50, oat flour at a dosage of 5 to 20%, and St. John's wort powder at 1%. A decrease in the moisture content of the chip mixture was observed with increasing dosages of rowan puree and oat flour, while an increase in viscosity was observed. The chip blanks were dried using infrared convection at a temperature of 50-55°C to a moisture content of 8%. A dosage of 30% rowan puree was found to ensure maximum chip brittleness of 0.23 kg/cm2. Increasing the proportion of rowan berry puree in the fruit and berry mass from 20 to 50% significantly increases the total antioxidant content, due to the higher content of water-soluble antioxidants in rowan berry puree. The best quality is achieved with a 70:30 ratio of apple refuse and rowan berry puree in the chip recipe, with oatmeal and St. John's wort powder at 10% and 1% of the fruit and berry mass, respectively. This yields an antioxidant value (based on quercetin) of 341.32 mg/100 g (371 mg/100 g dry matter).

Increasing the nutritional and consumer value of bakery products through the introduction of functional plant ingredients is a key trend in the development of the baking industry. The article presents the results of a study on the effect of beetroot powder, used as a functional ingredient, on the rheological properties of rye dough after kneading, as well as on the quality of finished bakery products. A comprehensive assessment of the quality of enriched bread was carried out based on organoleptic, physico-chemical, and rheological indicators. The experimental part of the work was based on the use of modern instrumental analysis methods, including a "Do-corder C3" farinograph to monitor the kneading process and a CT-2 structure meter for precise measurement of dough viscosity, which ensured high reliability of the obtained data. During the study, varying the dosage of beetroot powder (from 0 to 8% in 2% increments) made it possible to comprehensively study its technological effect. The influence of the beetroot powder dosage on the rheological parameters of rye dough after kneading was established. It was revealed that the addition of the powder regularly increases the water absorption capacity of the flour and the amount of mechanical energy required for kneading, which indicates the structuring effect of beet dietary fiber. The most optimal introduction of the powder is in an amount of 6% by weight of flour. At this value, the effective viscosity was 145 kPa*s, and the best indicators of gas-forming ability of the dough during fermentation were recorded, which directly correlates with the final volume and pore structure of the bread. It is shown that the optimal dosage of 6% powder not only improves the consumer properties of the product but also enriches its composition with biologically active substances, while the physico-chemical parameters (porosity reached 63%, specific volume — 1.85 cm³/g) meet and even exceed the control values. The results of the work are of practical interest for the development of new types of functional rye-based bread products and can be recommended for implementation in baking industry enterprises to expand the range of healthy food products.

The relevance of the article is due to the fact that full-fledged fish feed used in the industry is easily soluble in water and, when it enters the water, it is quickly washed out and does not enter the fish's body in sufficient quantities. The article presents a new approach to the formulation of recipes for pseudo-encapsulated production feed for valuable fish breeds, based on the use of the "Liebig Barrel" feeding principle, which aims to create a balanced content of all amino acids. In particular, a deficiency of any essential amino acid leads to the fact that an excess of other amino acids does not increase productivity, because the fish's body spends energy on deaminating the excess amino acids rather than on its own growth. Therefore, when developing new-generation formulations, it is necessary not only to eliminate the deficiency of any amino acid, but also to balance the content of all essential amino acids in the fish feed at an optimal level to achieve high productivity. In the developed pseudo-encapsulated compound feed, the content of fish meal was reduced by increasing the amount of protein concentrates such as amaranth meal, as well as lysine, probiotics, premix, phytase, mineral supplements, calcium, and phosphorus, and ß-carotene capsantal for coloring the muscles of trout and salmon. In addition, autotrophic microorganisms (yeast, bacteria) were added to the compound feed, which convert simple sugars, ammonium salts, alcohol, acetic acid, etc., into valuable feed proteins. The products of microbiosis were used in the starter feed for certain fish species, whose larvae do not yet have a sufficiently developed digestive system when they begin to feed actively. As a result, recipes for pseudo-capsulated production feed for valuable fish species were developed: for sturgeon (OPO – optimal, production; OPE – economical, production; for the breeding stock, OM), for trout-sturgeon (OPF – optimal, production; EPF – economical, production; for the FM broodstock), for whitefish (OPS – optimal, productive; EPS – economical, productive; for the SM broodstock). The test of experimental batches of pseudo-capsulated compound feed was carried out on one-year-old and fry of Russian sturgeon in the Malakhov A.E. peasant farm with full control of the growing environment conditions. The authors studied the growth rate of fish, the mortality rate, the feed conversion ratio, and the indicators of body condition and average daily growth. The authors prove that the developed formulations of pseudo-encapsulated production feed for valuable fish species have increased the fish's digestibility of feed by 11-13%, increased the weight gain of valuable fish species by 10-12 %, reduced the cost of fish farming products by 8-11 %, and reduced the feed conversion ratio by 13 %.

The presence of anti-nutritional substances in plant raw materials reduces its nutritional and nutritional value. Phytic acid and its salts are an anti-inflammatory factor and have a negative effect on the bioavailability and assimilation of important nutrients. Effective ways to reduce the content of phytins are the use of technological techniques: peeling, soaking, cooking, germination, extrusion. The aim of the work was to determine the presence and content of phytic acid salts by qualitative and quantitative methods in native lentils and in its processed products (extrudate, dried and sprouted lentils, lentil extract (aquafaba)). For the qualitative determination of phytic acid salts, the method of titration of a phytic acid solution of the studied objects using Wade's reagent was used. The quantitative method consists in measuring the weakening of the color of the iron-rhodanide complex due to the competitive binding of iron by phytic acid. The research results showed that the phytin content in soaked KDC "Kermit" and "Orlovskaya Krasnozernaya" lentils decreased by 7.7 % and 6.6 %, respectively, compared with native ones. When boiled unsoaked and soaked lentils in water, phytic acid and its salts physically diffuse into the aqueous phase and their content in the extract ranged from 17.7 to 19.3 %, the remaining 80.7–82.3 % remained in boiled lentils. After extrusion and drying of boiled lentils, the phytin content in the extrudate decreased by 3.3 % and 3.8 %, and in dried lentils, respectively, by 1.6 % and 2.2 %. When lentil extract was obtained, the phytin content in the solution was 0.32 % and 0.35 %, and pre-soaking the lentils allowed to reduce the phytin content to 0.30 % and 0.33 %. The most effective way to reduce phytins is to germinate lentils, in which the phytin content decreased by 37 % and 41 %.

This article presents basic information about the characteristics of aromatic plants, their influence on the flavor profile, antioxidant activity, bactericidal effect, and medicinal properties of food products containing them. The presence of limonene, carvone, phelanthrene, terpinene, and cineole in spice essential oils allows for the adjustment of flavor characteristics. Products acquire a distinct aroma and pungency. This is important when preparing dishes from pollock, which has a high concentration of trimethylamine and a pungent odor, especially after prolonged storage. Therefore, adjusting the sensory characteristics of fish products by adding aromatic substances while simultaneously regulating shelf life is a significant scientific challenge. Analysis of aromatic raw materials revealed the relationship between the type of spices and their combination with pollock and shelf life. Twenty spices were added to a model fish mince recipe at a concentration of 0.01 g per 100 g of sample and compared with a control sample (recipe no. 364 of the Recipe Collection). The effect of flavor intensity duration on the sensory characteristics of mince samples and products made from them (meatballs) was examined. Rational storage parameters for semi-finished and culinary products were established. This served as the basis for regulating the flavor characteristics of fish products at varying degrees of readiness. The aim of the development is to study the compatibility of spicy-aromatic raw materials and the fish component of minced meat products, and the influence of spices on the shelf life of the product. This article presents data on optimizing the ingredient composition of fish culinary products, taking into account the technological properties of the raw materials and storage conditions. A list of ingredients with immunomodulatory and antioxidant properties and the possibility of their use in the preparation of fish culinary products for the balanced nutrition of the population, including individuals with disabilities, is scientifically substantiated. The formulation of a semi-finished fish product with an extended shelf life is substantiated in accordance with SаnРiN 2.3/2.4.3590–20

The use of frozen semi-finished products with a high degree of readiness in the production of bread and bakery products forms one of the priority and strategically significant directions for the sustainable development of the modern bakery industry, taking into account production, logistical and economic factors. The use of this technology provides high operational flexibility of production facilities of various scales, allowing timely replenishment of the product range in accordance with the dynamics of market demand. The final stage that determines the quality of bread from semi-finished products of a high degree of readiness is baking. A set of interrelated thermophysical and biochemical processes takes place during baking. However, the scientific base describing the heating process and determining the rational parameters of baking semi-finished products with a high degree of readiness remains incomplete and requires a systematic approach. The paper presents the results of an experimental study aimed at studying the effect of different ratios of wheat and triticale flour in a grinding mixture on the temperature conditions of the inner layers when baking wheat-triticale bread from semi-finished products with a high degree of readiness. The beginning and duration of thermophysical processes, during which crumb formation and crust formation occur, were established. To determine the quality of wheat-triticale bread, the obtained semi-finished products were baked for 5 minutes at a temperature of (230 ± 5) ° C. The analysis of the obtained wheat-triticale bread samples according to organoleptic and physico-chemical parameters was carried out. Research has shown that a 50/50 ratio of wheat and triticale flour in the grinding mixture is the most optimal for producing high-quality bread.

Nanotechnology in the food industry represents one of the most promising and simultaneously controversial areas of industrial development, opening up broad opportunities for improving the quality, safety, and preservation of food products. The article examines the legal aspects of the application of nanotechnology in the food industry, with special attention paid to the use of nanopackaging and nanomaterials that come into contact with food products. The authors analyze current achievements in the development of active, smart, and antimicrobial packaging, providing examples of domestic and foreign developments, including the use of copper oxide nanoparticles, membrane technologies, and natural additives such as birch bark extract. The paper systematizes the advantages of using nanopackaging: extending shelf life, increasing protection against microbiological spoilage, optimizing logistics processes, and reducing product losses. Based on an analysis of scientific literature and regulatory sources, the authors identify key problems hindering the widespread implementation of nanotechnology in the domestic food industry. These include the lack of specialized legislative regulation, insufficient development of standardization and certification methods for nanomaterials, high production costs, and the need for additional research into the toxicological effects of nanoparticles on human health and the environment. Particular attention is paid to the analysis of the current regulatory framework of the Eurasian Economic Union, in particular Technical Regulation TR CU 005/2011 "On Packaging Safety" and Methodological Recommendations MR 1.2.0023-11, which regulate the control of nanomaterials in food products. The necessity of adopting a Federal Law "On Food Security of the Russian Federation" is substantiated, which would create a comprehensive system of legal regulation in this area. The results of the study can be used in improving legislation, as well as in the practical activities of organizations involved in the development and implementation of innovative packaging materials for the food industry.)

"Drinking cottage cheese" differs from regular cottage cheese by its more liquid consistency, which makes it convenient to consume. The product is approved for use in preschool and school-age children. Currently, dairy industry enterprises produce a small volume of the fermented milk product "Drinking cottage cheese". However, there are prospects for expanding this product segment. An analysis of literary sources showed an insufficient number of studies on the quality indicators of the fermented milk product "Drinking cottage cheese", new developments in its recipe-component composition, and proposals for improving the technology. "Drinking cottage cheese" was produced using membrane technologies. Physicochemical indicators of the resulting product were determined daily for 15 days, organoleptic and microbiological indicators (baseline indicators and final shelf life of the product.). "Bottlenecks" in the technology of the fermented milk product "Drinking cottage cheese" affecting its consistency were identified. The following process operations requiring adjustment to obtain a product with the specified properties were experimentally established: mixture fermentation, product homogenization, product cooling before packaging. Suggestions were made to improve the "Drinking Curd" technology. The optimal starter culture was selected, using which a curd with the most suitable ratio of physicochemical parameters and fermentation time was obtained, and the produced fermented milk product "Drinking Curd" has quality indicators that meet the requirements. The need to increase the homogenization pressure from 10±2 to 12±2 MPa at a temperature of 45-50 ºС and to decrease the cooling temperature of the finished drinking curd product from 10-15 to 6-8 ºС before packaging was determined. The specified measures led to ensuring a stable structure of the fermented milk drink "Drinking Curd" throughout the shelf life

To reduce the spread of obesity and diabetes, WHO recommends limiting the consumption of foods high in easily digestible carbohydrates and following low-calorie diets. The recommendation also plays a significant role in suppressing glycation processes, which provoke various diseases and the aging of the body. Consequently, reformulating high‑calorie confectionery products is essential. The purpose of the study was to develop cream masses with a modified carbohydrate profile and reduced calorie content, enriched with biologically active substances. The object of the study was cream masses with a modified carbohydrate profile. Standard methods were used to investigate the organoleptic and physicochemical properties of the experimental samples. A formula for preparing cream masses based on the natural sweeteners erythritol and stevioside has been developed. Replacing sugar with sweeteners in the product formula significantly reduced the mass fraction of easily digestible carbohydrates (by 82,0–84,2% compared to similar masses containing sugar), which will contribute to a decrease in sugar intake from the finished product and is expected to suppress glycation processes and premature aging. Additionally, the cream masses were enriched with dried blueberry fruit extract containing biologically active substances – anthocyanins. Anthocyanins in the product will also contribute to suppressing glycation and thrombosis processes, as well as to preventing and reducing the risk of chronic diseases. The amount of the added extract was calculated based on the recommended adequate and upper permissible daily intake levels of anthocyanins (67.5-93.3 mg per 100 g of product mass), which allowed classifying the developed products as fortified food items. The introduction of zero‑calorie sweeteners with a low glycemic index has made it possible to obtain a product of reduced energy density and to recommend its use in the diet of individuals with overweight, carbohydrate metabolism disorder, as well as those suffering from obesity. An additional advantage of the developed product is its sensorially original taste of chocolate‑and‑cream ice cream with a cooling effect.

The article presents the scheme and principle of operation of an energy-efficient drying unit using heat pump technology with recirculation and air purification, which is focused on obtaining germinated flax seeds coated with a thermosensitive shell based on vegetable glycerin. The relevance of the work is due to the specific requirements for the drying regime of products such as sprouted flax seeds, which have a high content of vitamins, antioxidants and polyunsaturated fatty acids (especially omega-3). The delicate structure of the seedlings and the sensitive shell require extreme care during heat treatment. The authors present the optimal operating parameters of the drying process of this product, which make it possible to achieve high efficiency of the process and its environmental expediency. At the same time, savings in specific energy resources can reach up to 70% due to the use of heat pump technologies that extract heat from exhaust air (which is usually released into the atmosphere) and transfer it to fresh air, which is prepared for the drying process. In addition, studies have been conducted to determine the optimal exhaust air recirculation coefficient. It was found that the control panel setting in the range of 55-65% is optimal, providing peak energy efficiency and maintaining fluidized bed stability. During the study of the results of the experiment on drying drained flax seeds on the presented installation, as well as on the basis of parametric modeling of the process, the authors concluded that constant monitoring and regulation of the process parameters is necessary in automatic mode by monitoring changes in fresh air parameters. Thus, the presented drying installation and technology allows not only to significantly reduce the energy consumption of the enterprise, but also ensures high speed and uniformity of drying of the product, which is critically important for preserving its biological value and presentation.

Today, energy-saving issues are relevant. Drying of materials in various industries of the fuel and energy complex is one of the energy-intensive technologies. The literature review showed that the proposed measures to improve drying plants’ efficiency are mainly technological. To improve the drying plants’ operation, we propose an approach using regression methods and control algorithms based on them. It is relevant to apply the exergy balance. Since the calculation of exergy balance is complex and time-consuming, we propose building a simplified model based on it. To obtain a mathematical description of a drying unit, we use models based on the equations of mass balance and exergy. A diagram of a spray closed-type drying unit is given. We provide a model of a drying plant based on exergy balance. The results of calculating the exergy of fuel gas, thermomechanical exergy of combustion products, and exergy for moisture evaporation were obtained. The proposed methodology consists of a sequence of steps: calculating material and thermal balances, calculating the exergy balance, providing a training sample based on a balance model, constructing a simplified regression relationship between input and output parameters, optimizing the model taking into account restrictions on quality indicators, and developing control algorithms for the drying plant. The selected methods allow completing the above steps. To derive the regression dependence, we use a rotatable central compositional plan. An optimization criterion is the exergy efficiency of a gas furnace and a drying chamber. We obtained the regression dependence of the exergy efficiency of the drying chamber on the temperature of the drying agent at the inlet, the humidity of the incoming slurry, and the fuel gas consumption. The coefficient of determination is 0,96, indicating that the model adequately fits the original data. A block diagram of the drying unit control is given, taking into account the selected control and disturbing parameters. The proposed method can be used to determine the optimal control parameters of the drying unit. Further research may be aimed at the details and programmatic implementation of this technique.

This article focuses on the development of a technology for berry fruit drinks (mors) enriched with bioactive compounds. The modern market for functional foods is a dynamically developing area in which the enhanced nutritional value of products becomes an important aspect of consumer health and well-being. Mors are non-alcoholic beverages based on berries, fruits, and vegetables that contain many beneficial substances, such as vitamins, minerals, and antioxidants. Berry mors, as a drink with high nutritional properties, is gaining increasing popularity due to its naturalness and positive effects on the body. This study aimed to develop a recipe and the basics of a technology for a berry mors with increased biological value based on berry raw materials. A review of scientific and technical literature and the results of preliminary studies have shown the promise of using black currants, peppermint leaves, and fermented carrot tops, as well as secondary raw materials: pomace and pulp of currant berries. A preliminary study of the chemical composition of black currants, peppermint, and carrot tops revealed that these ingredients are incredibly rich in various vitamins, minerals and other biologically active substances important for health. These components make berries, leaves and tops valuable ingredients for creating functional drinks that can significantly improve our health. The technology of berry mors with increased biological value obtained as a result of research is a valuable and comprehensive development capable of contributing to the development of the functional beverage industry.

According to regulatory documents, the color of bakery products is determined by organoleptic analysis, an essential fault of which is the assessment subjectivity. Instrumental analysis is widely used currently in world practice to evaluate the color characteristics of various food products, including bakery products. The most widely used colorimetric system is the CIE Lab. The aim of the study was to determine the effect of baking time in an electrical sole oven on the color characteristics of bakery products made from patent wheat flour. The objects of the study were products prepared according to the recipe for long loaf with different baking times (15-40 min). Samples of bakery products were examined by organoleptic analysis (taste, crust color, crumb color, bread aroma, crumb aroma, crumb condition). The analysis of the color characteristics of the crust and crumb was performed using a colorimeter Chroma meter CR-410 (Konica Minolta, Japan) in the CIE Lab system. The studies have shown that with increasing baking time, the lightness (L*) decreases from 72.60±1.75% to 48.75±1.43%; the parameter b* decreases significantly starting from 35 minutes of baking from 23.43±0.28° to 15.42±1.30°; while the parameter a* initially increases from 6.40±1.12° to a peak value of 10.57±0.43° by 30 minutes of baking, and then decreases. Comparison of the results of the color characteristics of the bakery product with the results of the organoleptic analysis made it possible to establish the ranges of color characteristics L* (55-68%) and a* (9-11°), at which the color of the bread crust and the product as a whole is positively assessed by tasters. The b* parameter did not have an unambiguous correlation with the results of the organoleptic analysis. Using the international CIE Lab system for measuring bakery product color characteristics, it has been proven that the most informative values for assessing the crust color of wheat flour products are the characteristics “L*” and “a*”, which correlate with the organoleptic assessment of these products. These characteristics can be used as visual indicators in the automatic baking time control process.

A comprehensive study of the functional and technological properties of ground lentils and their effect on the quality of minced meat semi-finished products was conducted. The main goal was to develop a technology for producing cutlets with partial replacement of meat raw materials with lentil flour. The work studied the adhesive, emulsifying, and water-binding properties of lentil flour, as well as the effect of its degree of hydration on these parameters. It was established that hydrated lentil flour possesses adhesion 3-5 times higher than that of meat mince and has high emulsifying capacity (96.4%), which contributes to the improvement of the structure of combined mince systems. Using two-factor experimental design, the optimal technological parameters for producing cutlets from mince (70% beef, 30% pork) were determined. Analysis of expert evaluation results allowed for the derivation of a regression equation and established that the highest product quality (9.6 out of 10 points) is achieved using coarsely ground mince (particle size ~2.5 mm) and a lentil flour content of 7.2%. These conditions ensure the best organoleptic indicators while preserving the traditional taste and aroma of meat products. The study of water-holding capacity (WHC), water-binding capacity (WBC), and fat-binding capacity (FBC) showed that the introduction of 7% hydrated lentil flour (optimal flour:water ratio – 1:3) as a partial replacement for meat raw material leads to a significant improvement in these functional and technological properties. The maximum values of WHC, WBC, and FBC are observed precisely at this dosage, which is explained by the synergistic interaction of plant and muscle proteins, contributing to the stabilization of meat emulsions and reducing technological losses during heat treatment. Thus, partial replacement (7%) of meat raw material with hydrated lentil flour (1:3) in the production of minced cutlets is technologically feasible and effective. This solution enhances the nutritional value of the finished product by improving the amino acid composition, enriches it with dietary fiber and biologically active substances, and optimizes the functional and technological characteristics of the mince (adhesion, emulsifying, and water-binding capacity) without deteriorating the organoleptic properties. The research results provide a scientific basis for expanding the range of combined meat products with a functional orientation.

Today, consumer interest in alternative foods is not only continuing but also growing rapidly. As a result, the development and use of fortified foods and the elimination of certain traditional ingredients have become commonplace in the catering industry. This study aimed to develop a new recipe for pancakes using pumpkin pulp flour and to evaluate its impact on the quality of the final product. During laboratory testing, three samples of pancakes were prepared: one using only wheat flour, another using only pumpkin pulp flour, and a third using a combination of wheat and pumpkin pulp flours. Based on the research, a recipe for "Pumpkin Pancakes" was developed. The replacement of 17% of wheat flour with pumpkin pulp flour was shown to affect the qualitative and quantitative composition of the final product. According to the organoleptic characteristics, the main difference between the "Pumpkin Pancakes" and the traditional ones is their unusual taste and softer consistency. The caloric content of the control sample, which was 365 kcal per 150 grams, was significantly lower than that of the Pumpkin Pancake dish, which was 274 kcal per 150 g. This difference is due to changes in the nutrient content of the products. Protein content decreased by 23.7%, fat by 7.4%, and carbohydrates by 35.4%, while fiber content increased by 178%, which is a popular trend among those following a healthy diet.

Chickpea variety Khabib (Cicer arietinum L.) is a mid-season, large-seeded variety registered for the Central Black Earth and North Caucasus regions of the Russian Federation, with protein content up to 25%, 1000-seed weight of 299–399 g, and maximum yield of 44.4 centners per hectare. Chickpea seeds contain 17–25% protein (digestible indispensable amino acid score 0.67–0.84), starch with amylose content of 32–45%, dietary fibre of 18–22% dry matter (DM), and lipids of 4–8% DM dominated by linoleic acid (43–62%). Functional and technological properties (FTP) of chickpea flour and protein preparations are: water absorption capacity 1.2–2.1 g/g, water holding capacity 3.5–5.0 g/g protein, emulsifying activity 60–75%, minimum gelation concentration 10–14%. Bioactivation by germination at 20–25°C for 48–72 h reduces antinutritional factors: protease inhibitors by 30–70%, phytates by 20–50%, oligosaccharides by 40–80%. Germination in dairy media (buttermilk, whey) at a 1:2 ratio with water increases free amino acid content in sprouts by 15–30% relative to the water control. Alkaline extraction at pH 8–10 followed by isoelectric precipitation at pH 4.5 yields protein isolates with 85–95% protein; air classification produces concentrates of 50–65% while fully preserving native FTP. Enzymatic hydrolysis at a degree of hydrolysis of 5–10% improves solubility and FTP; at 15–25% it generates bioactive peptides with antihypertensive and antioxidant activity. Paste-like products from bioactivated chickpea contain 25–40% more free amino acids than unprocessed raw material at a moisture content of 65–75%. Comparative analysis with varieties Privo 1, Triumf, Nominal, and Krasnokutsky 36 confirms the advantages of variety Khabib in grain size, total protein yield per unit area, and phytosanitary resistance, substantiating its priority as a raw material for protein preparation and functional food production.

Licorice root (Glycyrrhiza glabra L.) is a valuable medicinal raw material containing a complex of biologically active substances with antioxidant activity. Optimization of the extraction process allows to increase the efficiency of target components extraction. The aim of the study is to determine the optimal extraction parameters for maximum extraction of phenolic compounds and achieving high antioxidant activity of licorice root extracts. The Box-Behnken experimental design method with three factors was used to optimize the extraction process: extraction time (60-120 min), hydromodulus (1:10-1:30), and temperature (50-70°C). As responses, antioxidant activity was determined by DPPH method (FRSA, %), total phenolic content by Folin-Ciocalteu method (TPC, mg GAE/g), and dry matter yield (DM, %). Statistical data processing was performed with construction of mathematical models of response dependence on variable factors. Regression equations describing the dependence of antioxidant activity, phenolic content, and dry matter yield on extraction parameters were obtained. It was found that hydromodulus has the greatest influence on all studied responses. For antioxidant activity (Y1) and dry matter yield (Y3), the linear and quadratic terms of hydromodulus are determining. Total phenolic content (Y2) depends on extraction time, hydromodulus, and their interaction. Maximum antioxidant activity (16.4%) and highest dry matter yield (3.05%) are achieved at extraction time of 120 min, hydromodulus 1:10, and temperature 60°C. Optimal parameters for extraction of biologically active substances from licorice root were determined by experimental design method. The obtained mathematical models allow predicting qualitative characteristics of extracts depending on process conditions. The research results can be used for developing technology for obtaining standardized licorice extracts with specified properties.

Sea buckthorn (Hippophae rhamnoides L.) is a valuable source of bioactive compounds, including phenolic compounds with pronounced antioxidant activity. The aim of this study was to optimize ultrasound-assisted aqueous extraction parameters from sea buckthorn berries to maximize phenolic compounds yield and antioxidant activity using Box-Behnken experimental design. Extraction temperature (50–90 °C), ultrasonic treatment time with sonotrode (0–5 min within 45 min total extraction time), and liquid-to-solid ratio (1:10–1:30) were selected as independent variables. Three responses were evaluated: free radical scavenging activity FRSA (%), total phenolic content TPS by Folin-Ciocalteu method, and dry matter content DM (%). Fifteen experiments were conducted, including three replicates at the center point. Second-order mathematical models with high determination coefficients were developed (R² = 0.898 for IC50, R² = 0.983 for TPC, R² = 0.889 for DM). It was established that extraction temperature has a significant positive effect on IC50 (-2,45), and TPC (+3.74). As for liquid-to-solid ratio – negative effect (-1,11). Ultrasound treatment time had no statistically significant effect on all studied responses. Optimal parameters were determined: for IC50 miniization – temperature 90 °C, liquid-to-solid ratio 1:12–15 (predicted FRSA ≈ 5,4–7,6); for TPC maximization – temperature 50 °C, liquid-to-solid ratio 1:30 (predicted TPS ≈ 22 mg GAE/g). The developed models can be applied for industrial production of sea buckthorn extracts with specified properties

Currently, in the field of functional food products development, there is a steady trend towards the use of natural plant raw materials and ingredients obtained as a result of its processing. The combination of a traditional curd product with fermented wheat bran and fruit and berry filling is an urgent trend in the development of specialized nutrition. This not only allows us to solve the problem of enriching the diet, but also responds to the challenges of modern society in the field of improving the quality of nutrition, preventing various diseases such as obesity, diabetes, and cardiovascular diseases associated with an unbalanced diet. A recipe for a curd dessert using fermented wheat bran and fruit and berry filling has been developed. Wheat bran and a fruit and berry filling consisting of apples, cranberries and rosehips were used as vegetable ingredients. To eliminate the specific bran taste and odor, wheat bran was biotransformed. After 5 hours of biotransformation of wheat bran with enzyme preparations (AF) Amylosubtilin, Glucoavamorin, CelloLux A, the amount of glucose is 1.5 times higher compared to native wheat bran. According to the results of the study of physico-chemical parameters, it was found that the moisture content in the finished product was 71.08 ± 0.20%, dry matter – 28.72 ± 0.20%, protein – 13.94 ± 0.25%; fat – 3.49 ± 0.49%; carbohydrates – 11.26 ± 0.50%. The titrated acidity of the produced curd dessert is 244 °T. Thus, the use of fermented wheat bran in a curd dessert makes it possible to level the taste, which improves not only the organoleptic properties, but also increases its nutritional value.

This article examines consumer preferences in the mushroom-based semi-finished products market in the Russian Federation. The relevance of the study is due to the steady growth of consumer interest in fast food products that combine ease of use, high nutritional value and compliance with the principles of healthy nutrition. Modern lifestyle changes, an increase in the pace of urban life, as well as the spread of ideas of rational and environmentally oriented consumption contribute to the expansion of demand for mushroom semi-finished products as an alternative to traditional meat products. The purpose of the study is to identify the key factors influencing the formation of consumer preferences, as well as to analyze the level of consumer satisfaction with the range and quality of products presented on the market. The study examines such parameters as taste characteristics, affordability, composition and nutritional value of products, convenience of packaging and the level of customer awareness about the properties of mushroom semi-finished products. The methodological basis of the research was the methods of analysis and generalization of scientific literature, the study of statistical data, as well as the results of marketing research. Additionally, a survey was conducted among consumers in order to obtain primary information about the motives of choice and preferences when buying semi-finished products based on mushrooms. The results obtained can be used in the development of recommendations for improving assortment policy and increasing the competitiveness of domestic producers.

This article presents a comprehensive analysis of modern approaches to preserving the quality and shelf life of baked semi-finished custard products, with an emphasis on shock freezing technology. The research covers the fundamental physico-chemical aspects of this process, its impact on the structural, mechanical and organoleptic properties of products, as well as the economic efficiency of integration into production cycles. The main purpose of the work is a comprehensive systematization of scientific data on shock freezing as a conservation method, an objective assessment of its advantages and limitations, as well as the presentation of experimentally confirmed results of its use in the food industry. In the course of the research, a detailed analysis of relevant scientific publications was carried out, practical examples of technological solutions using functional raw materials were summarized, and promising directions for the development of this method were identified. Special attention is paid to the issues of preserving the quality of custard products during long-term storage, which is essential for optimizing logistics chains and expanding the geography of product sales. The results of the study demonstrate the high efficiency of shock freezing in preserving the structural, mechanical and organoleptic characteristics of custard products, as well as its economic feasibility. The introduction of this technology makes it possible to significantly increase the shelf life of products, reduce quality losses and expand the possibilities for their transportation and sale.

The interest in shortbread products is related to the variety of types, technological features of production and the possibility of decorating these products. Increasing the nutritional value of shortbread dough products with non-traditional ingredients will have an impact on consumer demand. The purpose of the study was to develop the formulation and technology of a shortbread dough product - cheesecake "Royal" - using oatmeal talkan from sprouted grain and rosehip fruit powder. To do this, in the recipe of the traditional Royal cheesecake with cottage cheese made from shortbread dough, a portion of premium wheat flour was replaced with oatmeal from sprouted grain (in the amount of 15% of the total flour weight) and rosehip fruit powder (in the amount of 5% of the total flour weight). The introduction of these ingredients into the recipe of the Royal cheesecake entailed a change in technological modes and the sequence of operations. Butter should be heated to room temperature before kneading the dough.: it should not be too warm or melted. This condition makes it possible to obtain a homogeneous crumb of shortbread dough when mixing flour with sugar. Flour application, unlike traditional technology, where flour is mixed simultaneously with other ingredients, is carried out at the final stage of dough preparation. In this case, the moisture content of the dough should be 18-20%. The kneading operation should not exceed 2-3 minutes in time. An increase in the moisture content of the dough and the kneading time will negatively affect the quality of the dough and the finished product.

This study highlights the task of creating resource-efficient methods for the production of protein preparations from plant raw materials. It is emphasized that beans, which have significant protein potential, still do not have well-developed technologies for processing into isolates and concentrates. The aim of the work was to develop and optimize an environmentally friendly biotechnological platform for the production of bean protein concentrate using enzymatic degradation of ballast polysaccharides. During the research, the fractional composition of bean flour proteins was analyzed, a rational selection of enzyme preparations (amylosubtilin G10x and glucavamorin G20x) was made, and key parameters of the hydrolysis process (hydromodule, temperature, pH level, duration and ratio of enzymes) were optimized. It was found that the maximum level of starch hydrolysis (76%) is achieved when using an enzyme composition in a ratio of 65:35, a dosage of 2.5 units / g of starch, a temperature of 40 °C, pH 4.6 and a process duration of 4 hours. An integrated technological scheme has been developed, including the stages of fermentation, protein sedimentation at an isoelectric point, washing and freeze drying. The yield of the target product was 65.5% of the initial protein content in the raw material. The proposed technology is characterized by reduced energy consumption, the exclusion of the use of aggressive chemicals and the possibility of recycling recycled products.

The article addresses the improvement of the apple drying process as one of the most widespread methods of preserving fruit and vegetable raw materials, ensuring retention of nutritional value, extended shelf life and convenient transportation. The relevance of applying electrophysical heating methods – microwave (MW), infrared (IR) and convective, as well as their combinations – is substantiated in comparison with traditional drying techniques. A review of studies by Russian and foreign scientists in the field of heat and mass transfer and electrophysical processing of plant raw materials is presented. The aim of the work is to optimize the apple drying process by minimizing energy consumption and maximizing the quality indicators of the finished product. To achieve this goal, design solutions and optimal hardware configuration of the process are proposed, and an experimental plan is developed in the form of a matrix of six basic factors at four levels of variation: distance from the object to the emitters, sample thickness, initial chamber and sample temperature, initial raw material mass and drying duration. The optimization functions include drying time, specific energy consumption, organoleptic assessment on a five-point scale and product mass loss. Experimental studies were carried out on a laboratory multifunctional oven with a 24 L working chamber with real-time recording of sample mass changes. Mathematical processing of the results was performed by the least squares method with adequacy verification using a significance criterion at the 5% level and construction of a generalized multiplicative dependence according to the M.M. Protodyakonov formula. It was established that combined heat treatment modes provide the best ratio of energy consumption, process duration and quality indicators of the finished product, meeting the requirements of GOST 32896–2014. The proposed hardware design and identified optimal modes contribute to increased productivity with simultaneous raw material loading and high-quality product output.

This study focuses on creating new types of minced semi-finished meat-and-vegetable products with improved properties. The study included a detailed analysis of how partial substitution of meat raw materials with a composite mixture of buckwheat flour and dietary fiber affects the key quality parameters of the finished product. The results showed that recipe adjustments optimized the chemical composition: a 16% increase in protein content and a 5.6% reduction in fat content. The amino acid score for tryptophan in the modified sample was 170%, indicating its increased biological value. Organoleptic testing revealed no statistically significant differences between the control and experimental groups. For an in-depth analysis of sensory characteristics, piezoelectric quartz microgravimetry was used for the first time, enabling the recording of changes in the aroma profile and the determination of the most effective concentration of functional ingredients. Microstructural analysis data confirmed enhanced structural and mechanical properties of the samples with the modified recipe. The resulting product meets established standards for functional foods. The study presents the results of a comprehensive quality assessment of meat-plant semi-finished products, including determination of chemical composition, amino acid balance, organoleptic characteristics, and aroma profiles using piezoelectric quartz microgravimetry and microstructural analysis. The optimal dosage of the composite plant additive, amounting to 10% of the raw material weight, was experimentally validated to ensure maximum preservation of sensory properties while significantly improving the nutrient profile. The study's results have practical significance for meat processing companies focused on expanding their range of healthy food products with improved consumer properties.

Thermoplastic elastomers (TPEs) are materials possessing a unique two-phase structure that combines the elasticity of rubbers with the processability of thermoplastics. Today, TPEs produced by dynamic vulcanization (thermoplastic vulcanizates, TPVs), which demonstrate superior performance characteristics, are of particular importance. The aim of this work was to create dynamically vulcanized TPEs based on nitrile butadiene rubber (NBR-40 AMN) and polyvinylidene fluoride (PVDF) containing a peroxide curing system, as well as to study the influence of the peroxide system concentration on the structure and properties of the resulting materials. The microstructure of the obtained materials was studied using FTIR spectroscopy and differential scanning calorimetry. It has been shown that an increase in the degree of vulcanization of the elastomeric phase leads to an improvement in the complex of operational characteristics: tensile strength, elongation at break, thermal stability, and resistance to aggressive media. The materials demonstrate excellent resistance to water, oil, and petroleum, as well as good resistance to gasoline. Samples with a curing agent content of 0.75 phr possess the best characteristics and the target morphology, where the thermoplastic forms a continuous matrix and the cross-linked elastomer is dispersed within it as particles. For these samples, resistance to thermal aging and recyclability were additionally determined. It was found that the change in key performance characteristics after recycling does not exceed 10%. The obtained materials meet the requirements for oil- and fuel-resistant compositions and may be of interest for use in the automotive, oil, and gas industries. The use of domestic raw materials for their production (nitrile butadiene rubbers are produced by PJSC "SIBUR Holding," and PVDF is produced by JSC "GaloPolymer") ensures the import substitution potential of the development.

The color-changing effect during thermally stimulated shrinkage of a combined package of metallized, heat-shrinkable, and biaxially oriented films made of thermoplastic polymers has been studied. The color-changing effect occurs and can only be detected in polarized light. In the absence of light polarization, the package of linearly oriented heat-shrinkable and biaxially oriented dichroic films is transparent and colorless, and the metallized film layer is monochrome. It has been experimentally established that in the process of thermally stimulated shrinkage of a transparent linearly oriented polyvinyl chloride film with dichroism, the transmission coefficient of ordinary and polarized light differs significantly, depending on the wavelength of the light and the level of internal stresses in the film. It is proposed to use this difference in the manufacture of an innovative indicator of the insulation quality of electrical contacts. In electrical engineering, there is a need to "smooth out" the surges of electric field strength in the area of cable connection and reduce the complexity of the assembly of a bundle of wires. Many patented technical solutions combining the use of mechanochromic polymer composites and electronic devices have been devoted to the development of indicators and methods for indicating (visualizing) compressive stresses in the field of wire connection. The present study shows the possibility of visual indication of internal stresses compressing contacts by the color of multilayer insulation made of metallized, heat-shrinkable and biaxially oriented films in polarized light. Polarized light reflected from the mirror surface of the metallized film causes the pleochroism effect (the appearance of bright color) due to the interference of electromagnetic waves on thin transparent polymer films that make up the "insulation package" with a stepped layer. The stepped layer is formed by spiral overlapping of a dichroic biaxially oriented polypropylene film. The article shows the product result of optical research and provides an example of the practical use of heat-shrinkable polymer materials in electrical engineering. According to the reflection spectra of polarized light, the variable color of multilayer insulation with an upper layer of a polyvinyl chloride film of domestic production is quantitatively characterized.)

The influence of formulation and technological parameters on the formation of the morphology of open-cell elastomeric materials based on ethylene-propylene-diene rubber (EPDM), intended for the sorption of petroleum products, was investigated. A two-stage foaming technology, providing temporal and temperature separation of gas evolution and vulcanization processes, was employed as the key approach. In the first stage at 120°C and excess pressure, decomposition of the low-temperature blowing agent (sodium bicarbonate, SB) occurred, laying the foundation for an open macroporous structure. In the second stage at 180°C and atmospheric pressure, the main pore growth proceeded via the high-temperature blowing agent (azodicarbonamide) with simultaneous structure fixation by the vulcanization network. It was established that the material's morphology (ranging from quasi-spherical to stochastically trabecular) and the fraction of open pores (from 1 to 91%) are determined by the SB concentration (2–10 phr) and the duration of the first stage (5–9 min). It was shown that the trabecular structure with high tortuosity of pore channels exhibits maximum sorption capacity (up to 17.5 g/g for 15W40 oil) and effectively retains the sorbate due to capillary forces. A tendency of the material to swell in hydrocarbons was identified, which limits its service life during multiple "sorption-pressing" cycles. The developed solution paves the way for the targeted design of structure with predetermined sorption properties.

The present study is devoted to the modification of wood using ethenylnaphthalene (EN) in order to improve its performance characteristics, such as water resistance, moisture resistance and resistance to biodegradation. The main objective of the work is to develop an effective method for impregnating softwood (using birch as an example) to create a wood-polymer composite with enhanced protective properties. The relevance of the study is due to the need to expand the range of environmentally friendly and cost-effective impregnating compounds for wood, especially low-value species. The results of the study showed a significant improvement in the performance properties of the modified wood. It was found that an increase in the content of PEN in wood (from 9.3% to 24.6%) leads to a decrease in water absorption and swelling, which confirms an increase in the water and moisture resistance of the material. In addition, the modified samples demonstrated antiseptic properties, which helps to increase the service life of products. Control experiments confirmed the high reactivity of EN and its effectiveness as a modifier. The developed method of wood modification using EN can be applied in the construction, furniture and woodworking industries, especially for low-value wood species. The results of the study are of interest for solving problems of ecology and rational use of resources, since EN is an accessible and cost-effective material, and its use allows to reduce the use of expensive and scarce compounds. The study confirmed the prospects of using ethenylnaphthalene for wood modification. The obtained wood-polymer composites have improved physical, mechanical and protective properties, which makes them suitable for wide industrial use. The method is highly efficient, environmentally friendly and can be scaled up for production. Further research can be aimed at optimizing the impregnation process and studying the long-term stability of modified materials.

Devices with mechanical mixing devices are widely used in chemical and related industries. When such devices are operating, a compressive force and a torque from the drive side act on the fitting for the mixing device. The result of their action is the deformation of the drive fitting, which leads to vibrations and a decrease in structural strength. Thus, an important task is to reduce vibration on the body of the device, this can be achieved by strengthening the fitting. The paper presents the results of designing a support unit for the lid of the device, reinforced with stiffeners and a reinforcing ring. Using the Autodesk Inventor Professional system, a calculation scheme was created and various parameter ratios were obtained that meet the requirements of structural rigidity. To determine the number of stiffeners, the dependence of the load generated by the drive on the angle of application acting on the support was investigated. In order to select the width of the reinforcing ring, a graph was constructed of the dependence of the radius of the reinforcing ring on the number of edges. The length of the stiffener is determined by analyzing the graph of the voltage dependence in the fitting. Based on the analysis of the data obtained, a method was developed for strengthening the flange using a ring and adding stiffeners that meet the requirements of strength and the minimum allowable deflection angle.

This study addresses the pressing issue of monitoring the ionic composition of aqueous media, which is of significant importance for the energy sector. Particular attention is paid to the development of new ionophores, environmentally friendly plasticizers, miniaturization technologies, and methods for increasing the service life of sensors. In the experimental portion of the study, a laboratory conductivity meter based on a unique cell manufactured using 3D printing was developed and tested. A comparative evaluation of electrodes made of various materials was conducted: copper, graphite and composite polymers with added graphite powder. The results showed that copper electrodes provide high measurement accuracy, while graphite electrodes exhibit overestimated readings at low concentrations due to their surface properties. This study confirms the effectiveness of the proposed approach and forms the basis for further research into the development of optimized electrode materials for ion-selective elecrodes.

The work focuses on the use of plant-based products as biodegradable additives in polypropylene-based compositions. Polypropylene is a synthetic material that does not undergo biodegradation. Natural rubber, a product obtained from the milky sap of the «Hevea Brasiliensis» tree, does not accumulate in the environment due to the presence of proteins and phospholipids that promote its biodegradation. In the study, unpurified natural rubber (UNR) and rubber tree seed oil (RSO) were added to polypropylene to obtain biodegradable compositions. The biodegradability of the investigated compositions was evaluated using methods for assessing surface roughness, contact angle and water absorption. It was found that the use of unpurified natural rubber in amounts of up to 15% by weight, rubber tree seed oil up to 5% by weight and their mixtures in a total amount of up to 10% by weight leads to a significant increase in surface roughness. The rubber tree seed oil, acting as a plasticizer, is distributed within polypropylene more uniformly than natural rubber, which reduces the pronounced surface roughness of the samples. The hydrophilicity of the compositions containing biodegradable additives was evaluated using the sessile drop method. With increasing content of unpurified natural rubber, the contact angle decreases, reaching 66° at a content of 15% by weight UNR compared to 85° for neat polypropylene. The combined incorporation of UNR and RSO increases the hydrophilicity of the composite, however, this effect is less pronounced than that observed when UNR is introduced alone in the same amount. The behavior of polypropylene and its compositions containing unpurified natural rubber and rubber tree seed oil after 25 months of exposure in an aqueous environment was also evaluated. With an increase in the amount of introduced unpurified natural rubber, there is a significant mass loss of the composite. The introduction of a mixture of 5% by weight unpurified natural rubber and 5% by weight of rubber tree seed oil into polypropylene resulted in a 71% mass reduction after 13 months of exposure in an aqueous environment.

This research is development of a laboratory-scale method for synthesizing silicon oxycarbide phosphor via hot-filament chemical vapor deposition and the characterization of the phosphor's properties in the form of thin films and dispersions. Silicon oxycarbide films in this study were characterized using advanced analytical techniques. Scanning electron microscopy (SEM) was performed on an Auriga 3916-FESEM microscope operating at 1 kV, providing high resolution for imaging surface morphology and structural features. Systematic variation in the amount of MCM-41 mesoporous silica granules (granule weights of 5, 10, and 15 g) allows for a detailed analysis of the effect of precursor ratios on the properties of thin films. Energy-dispersive X-ray diffraction analysis of films prepared from varying amounts of tetraethoxysilane (TEOS) and mesoporous silica MCM-41 granules confirms the presence of carbon, oxygen, and silicon, consistent with the use of controlled amounts of tetraethoxysilane (TEOS) and silica (MCM-41). Scanning electron microscopy reveals distinct morphologies in thin silicon oxycarbide films: using only tetraethoxysilane, a surface with compact, heterogeneously distributed aggregates is observed, while the introduction of both mesoporous TEOS and mesoporous silica MCM-41 granules leads to the formation of porous clusters. Enhanced photoluminescence was observed in films containing MCM-41 silica. The study reveals the synergistic interaction between TEOS and mesoporous silica beads MCM-41, providing valuable insights for the optimization of silicon oxycarbide thin films for a variety of applications ranging from microelectronics to optoelectronics.

In this study, a method for preparing bilayer films based on a polyelectrolyte complex of sodium hyaluronate and chitosan is presented, with a view toward biomedical applications. The effects of the component mass ratio, layer deposition sequence, and film thickness on the structure, morphology, and mechanical properties of the resulting films were investigated. Formation of the polyelectrolyte complex was confirmed by FTIR spectroscopy, which revealed characteristic changes in the absorption bands of the polymers’ functional groups. The morphological features of the polymer films were evaluated by optical microscopy, and tensile testing was used to determine their mechanical performance. The optimal film properties were achieved at a hyaluronic acid (HA-Na) to chitosan (CH) mass ratio of 1:7 and a layer deposition sequence of HA-Na → CH. Increasing film thickness by increasing the volume of the deposited layers resulted in a pronounced improvement in tensile strength and elongation at break. Overall, the findings demonstrate that the properties of sodium hyaluronate/chitosan bilayer films can be purposefully tuned by varying processing parameters, making these materials promising biomedical film matrices for the treatment of injuries and tissue damage.