The aim of the study is to identify the kinetic patterns of a three-stage technology for obtaining fatty acids from soapstocks, including alkaline saponification of hydrated vegetable oil, desalination with sodium chloride, hydrolysis and decomposition of the soap core with sulfuric acid, as well as washing of the obtained fatty acids. The kinetic patterns of each of the three stages of soapstock processing were investigated. The hydrated vegetable oil was subjected to alkaline saponification with a sodium hydroxide solution with a concentration of 30-45% in an amount of 15% by weight of the raw material for 240 minutes at a temperature of 90-95 ° C with stirring until a soap glue was obtained. It was found that the duration has a greater effect on the acid yield than the concentration of the sodium hydroxide solution. Increased saponification time from 60 to 240 minutes. increases the yield of fatty acids by 1.58 times. The resulting saponified mass was salted with sodium chloride at a concentration of 16-20 % for 75-80 minutes at boiling point and constant mixing. The rational salting conditions were determined: duration (80 min.) and concentration of sodium chloride (20%). The resulting soap core was decomposed with a solution of sulfuric acid in two stages: in the first stage, with sulfuric acid with a concentration of 10-12% at a hydrolysis temperature of 110-115 ° C for 40 minutes; in the second stage, with sulfuric acid with a concentration of 80-92% at a decomposition temperature of 90 ° C for 85 minutes, stirring the mass until the soap completely decomposes. The resulting fatty acids had a significantly lower mass fraction of moisture and volatile substances and an increased cleavage depth.

The paper presents the results of a study of the food preferences of the Voronezh population. The purpose of the study was to study the level of consumer awareness about fortified meat products, to evaluate various types of meat products in terms of their significance and acceptability to consumers. The research was conducted in 2024-2025. In order to identify consumer preferences in the consumption of meat products in Voronezh and the Voronezh region, a survey was conducted. The sample size was 450 people. The sample was formed taking into account the distribution by gender and age groups. A study was conducted on consumer attitudes towards fortified meat products, including the frequency of consumption, type of product and meat, price, and importance of functional products. About 46% of consumers are increasingly inclined to choose products fortified with vitamins and/or minerals, 29.1% fortified with dietary fiber and 14% antioxidants. According to the study, 62.4% of the respondents are aware of the positive impact of functional products on health. 37.6% of the population remains unaware of this information. According to the survey, 18% of respondents are ready for a significant change in the taste of products. Nevertheless, 43.6% are still inclined to minor changes. On the other hand, 38.4% are not ready for such changes and believe that the meat product should remain classic. According to the data, protein enrichment is the most significant direction for a significant part of the respondents, gaining 37.1% of the votes. In the second place in terms of the interest in enriching meat products was the use of protein and carbohydrate additives that have a preventive effect on chronic diseases, with an indicator of 32.2%, fiber fortification of 26.9% of votes and 32.9% of consumers who do not pay attention to the composition of products. The data obtained are the basis for further research aimed at designing meat products, taking into account the identified limitations and consumer attitudes formed in the current conditions.

One of the key trends in the food industry's development in Russia and globally is the expansion of the range of functional food products. This study aimed to investigate technological methods for producing functional yogurt with increased milk protein content. The research objectives included examining the effect of the chemical composition of the standardized mixture on yogurt consistency, substantiating the fat/protein ratio and the type of bacterial starter. Direct-inoculation dry starters were used: pure cultures of bifidobacteria, mesophilic, and thermophilic lactic acid bacteria. Standard and generally accepted chemical, physicochemical, and analytical methods were employed. The study examined the influence of two biologically complete components—milk fat and protein—on the moisture-retaining capacity of fermented milk curds. It was found that a decrease in the fat/protein ratio reduces the amount of whey released from the curd, and, accordingly, increases its moisture-retaining capacity. Methods for improving yogurt consistency, the roles of protein and fat in the formulation, and their impact on curd viscosity and density were explored. The addition of skim milk powder in quantities of 10.0% and 12.0% is sufficient in the yogurt composition. Higher protein values of 5.1–5.2% are not recommended due to the occurrence of a consistency defect – flouriness. Based on the study of the density of the curd, the chemical composition of the yogurt mixture is recommended: the mass fraction of fat is 2.5–6.0%, the mass fraction of dry matter is 10.0–12.0%. Combinations of DVS cultures are recommended for yogurt production: St-Body 3 + YF-L811 and St-Body 3 + ABT-5, and optimal fermentation temperatures are set at 41–42°C.

The article is devoted to the development and experimental research of the technology of complex processing of sunflower meal in order to obtain valuable protein concentrates. The relevance of the work is due to the need for rational and in-depth use of secondary products of the fat and oil industry to create food and feed additives with high nutritional value. During the research, a multi-stage technological process was tested, including such key operations as crushing and fractionation of raw materials, hydrolysis, centrifugation, baromembrane separation and final dehydration of the obtained fractions. The central place in the work is given to the selection of optimal parameters of baromembrane separation. Ceramic and polymer membranes with different pore sizes were tested. It was found that the polymer membrane (200 Da) retains the entire protein, but does not provide selectivity, while the ceramic membrane (1.4 microns) passes over 60% of the target product. As a result of a comprehensive analysis of performance and selectivity, a ceramic membrane with a pore size of 0.14 microns, 23 channels and a filter surface of 0.35 m2 was found to be optimal. The second important part of the work was the study of the drying process of liquid protein concentrate on a spray dryer. Rational modes have been identified to ensure the production of a dry bulk product with specified quality parameters. The highest efficiency was achieved using a 2.0 mm diameter nozzle, a coolant inlet temperature of 384.3–390 K and an outlet temperature of 348.0–352.5 K, and a product feed rate of 3.09–3.42 kg/h. This made it possible to obtain a ready-made powder of light brown color with a moisture content of 6.48–6.83%. As a result of the work, the effectiveness of the proposed technology was scientifically substantiated and experimentally confirmed, the optimal parameters of the key stages of the process were determined, which makes it possible to recommend it for practical implementation in the conditions of processing enterprises.

Production of high-quality microbiologically pure products is an important task for food industry enterprises. Given the high microbiological contamination of raw materials (mainly flour), for the production of bakery products, it is necessary to use complex technologies, as well as products with antibacterial or antibiotic properties to prevent microbiological spoilage. St. John's wort has such an antibacterial effect due to the high content of substances with bactericidal properties (tannins, phytoncides, flavonoids, essential oils) and antioxidants. Modern trends in the development of the theory of thermal processes have prepared the conditions for a scientific approach to the creation of industrial energy-saving and environmentally friendly fluid technologies for obtaining dry CO2-extracts from plant materials based on heat pump heating. The choice of working cycles of heat pumps, ozone-safe working fluids, rational schemes of involving heat pump equipment in the structure of technological sweat constitutes a significant volume of research in the field of alternative energy. For effective substitution in heat supply systems of non-renewable energy sources for heat of renewable and secondary energy resources, a heat pump technology for obtaining dry CO2-extracts from St. John's wort is proposed, which considers two related processes – fluid CO2-extraction and spray drying, for realization of temperature modes of which a cascade three-stage heat pump is used. Organoleptic and physicochemical indicators, as well as the chemical composition of the dry extract of St. John's wort, obtained according to the proposed technology, are determined, indicating high antibacterial properties.

There is a shortage of high-quality raw materials at cheese-making plants in the Russian dairy industry. Magnetic treatment of raw milk is one of the most cost-effective ways to improve the suitability of milk for cheese production. Magnetic treatment fits well with conventional cheese production technologies. The aim of the work was to study the influence of magnetic treatment of normalized milk mixture on the efficiency of production of rennet cheeses from it. The objects of the study were normalized milk mixture, rennet curds, whey and finished cheese "Dutch Lilliputian" made from milk treated with a magnetic field (experiment) and milk without treatment (control). Standard research methods prescribed by regulatory documents were used during the study. The amount of water-soluble nitrogen in the cheese was determined using the Kjeldahl-Gunning method. The rennet coagulation time was monitored using a unique capillary method. The end of cheese ripening was determined when the amount of water-soluble nitrogen in it increased by 23-24% of the initial protein nitrogen content. The result of the study is an experimental justification of the optimal magnetic field strength during the processing of milk formula. Electromagnetic treatment of the milk mixture before enzyme addition reduced rennet coagulation time by 19-20%, resulting in denser curds with improved whey extraction. The resulting whey contained less fat and protein. Magnetic treatment of raw materials accelerated cheese ripening by 20% and improved its organoleptic quality. The results of the experiment suggest the feasibility of using magnetic treatment of dairy raw materials in cheesemaking.

Among plant protein sources, lentils offer a number of significant advantages, primarily related to the botanical properties and nutritional and biological value of the grains, which surpass those of soybeans. Biomodification of the chemical composition during the sprouting process helps mitigate existing deficiencies in organoleptic properties, increase biological value, and minimize the content of anti-nutritional substances. Sprouted grains significantly increase the content of vitamins and essential amino acids, while reducing oligosaccharide levels. This study analyzes in detail the biomodification of lentils during sprouting. It has been established that a 3-4-day sprouting period is optimal for technological processing, achieving maximum biological activity without losing the grain's structural and improvement of organoleptic properties. Experiments have confirmed that sprouting significantly transforms the chemical composition: protein content increases from 26.15 to 29.56 g/100 g, while the total amino acid pool increases from 26.15 to 29.56 g/100 g, and the total pool of essential amino acids increases by 40.5%, with a particularly noticeable increase in the concentration of essential amino acids – by 60.7%, such as valine, isoleucine and methionine. At the same time, the level of oligosaccharides responsible for flatulence decreases (from 5% to 3.4%), significantly improving product tolerability. An additional advantage is the ability to further enrich the raw material with microelements, particularly iodine, during the sprouting stage. Using biomodified raw materials, processes and parameters for producing lactose-free dairy products of plant origin, including milk, cheese, and frozen dessert, have been substantiated and patented. A comparative assessment of the amino acid rate and biological value (BC) demonstrates the superiority of the developed lentil products over their soy analogues. Installed, the biological value of lentil cheese was 69.9%, significantly exceeding that of traditional tofu (34.6%), indicating a better-balanced amino acid composition and a higher potential for the body's own protein biosynthesis. These finished products, characterized by a balanced composition, low allergen content, and lack of lactose, are recommended for a wide range of consumers, including the elderly, children requiring dietary therapy, individuals with lactose intolerance, and those committed to a healthy lifestyle. The developed technologies open up prospects for the creation of new product lines of domestically produced functional foods.

The development of bioinformatics research methods facilitates the in-depth study of various biological objects, including those of animal and plant origin, with the goal of producing products from them that can be effectively used in medicine and various sectors of the food industry. It can be assumed that the results of numerous studies demonstrating the advantages of sourdough bread over yeast bread in a number of respects (reduced glycemic load and allergenic properties of proteins, higher antioxidant activity, better digestibility of minerals, etc.) are due, among other factors, to the presence of certain biologically active peptides. The purpose of this study was to identify, systematize, and analyze scientific and technical information related to the study of proteolysis in semi-finished bakery products, the release of peptides, and their biological activity. The conducted analysis of the scientific and technical literature indicates that biologically active peptides are the focus of attention of scientists worldwide. Research into methods for extracting them from a variety of raw materials and the conditions that determine the quantity and properties of released or synthesized biologically active peptides remains relevant. Oxidative stress, associated with the production of reactive oxygen species, is a common factor in the pathogenesis of most chronic inflammatory diseases. Therefore, dietary antioxidants currently represent a new, effective strategy for counteracting this condition. Therefore, research aimed at identifying the role of peptides contained in food products, including sourdough bakery products, in the prevention of a number of socially significant diseases, primarily cardiovascular diseases, is particularly relevant.

An urgent topic for the food industry is the extension of the shelf life of products while preserving all their properties. The realization of this goal is achieved at this time mainly with the help of synthetic preservatives. But at the same time, they have a negative impact on human health, and this has led consumers to look for products with a more environmentally friendly and "clean" composition. Natural preservatives can be a solution to this problem, because even at high concentrations compared to synthetic ones, they are safe for humans. To create them, waste can be used after the production of such products from vegetable raw materials as juices, mashed potatoes, canned vegetables, tomato paste. This makes natural preservatives both more economical and environmentally friendly. Due to the high content of biologically active substances, especially phenolic compounds, plant extracts can exhibit antioxidant, antimicrobial properties, prolonging the shelf life of products and slowing the growth of microorganisms. Phenols and flavonoids are secondary metabolites found in fruits, seeds and leaves of plants and have a wide range of health benefits due to their protective properties against oxidation and the growth of undesirable microorganisms. Thus, extracts of orange peel, sea buckthorn juice and green tea showed high antioxidant and antimicrobial activity. The positive effect and benefits of plant biologically active compounds will open up prospects for the creation of useful, inexpensive and harmless food preservatives. In the future, it is possible to continue studying the economic and environmental benefits of using bioactive compounds of plant origin in the production of natural preservatives for the food industry.

The technology of conventional spreads is quite well tested due to the works: Research Institute of Fats (St. Petersburg), VNIIS (Vyshemirsky F.A. with students.), VNIMI (Moscow), VGUIT (Voronezh), etc., the practical part is quite successfully carried out in the industry (Zemlyansky dairy plant of the Voronezh region), St. Petersburg, Moscow and others. As for the sublimated spread, it is not yet worked out and requires great efforts. Import substitution in Russia is the process of replacing foreign goods with domestic ones, that is, those produced within the country. This process is aimed at reducing dependence on imports and stimulating the development of domestic industry and production. The creation of a milk-based product (dry creamy-vegetable spread) with increased nutritional value and improved quality characteristics is carried out at the Omsk State Agrarian University together with the Federal Research Center for Basic and Translational Medicine (FRC FTM) in Novosibirsk within the framework of a grant from the Russian Science Foundation (No. 23 -26-10019 "New biotechnologies for producing specialized dairy products with increased nutritional value and storage capacity for remote areas of the Omsk region and regions with limited resources of natural dairy raw materials") for the period 2023-2024. Today, the development of scientific principles, techniques and methods for creating technologies for canned dry milk with increased storage capacity and nutritional value for general and specialized nutrition in remote areas of the Russian Federation with limited milk resources, including the Arctic, is extremely relevant. In accordance with the objectives of the scientific project, research was carried out, the scientific concept of which consisted in the targeted formation of quality indicators of a creamy-vegetable spread, increased nutritional value and storage capacity, through the development of innovative technologies with the replacement of part of animal fat with fats of vegetable origin, rich in unsaturated fatty acids, and as well as antioxidant complexes to stabilize the product during long-term storage in order to prolong their shelf life. The objects of the study were a dry creamy vegetable spread. Research has been conducted to determine the quality and safety indicators of dry creamy vegetable spread in freeze-dried form. The produced product meets the specified requirements and belongs to the category of organic products produced from environmentally friendly raw materials, having high nutritional value, long-term storage stability, good transportability and high organoleptic, quality and safety results.

Nutrition is a constant factor of external influence, on which a large degree depends of the human health state, energy, employability and longevity. Modern food production technologies leave out the specific nutrition of older age groups. The purpose of the study was to develop a cookie formula and technology adapted for gerodietetic nutrition. The object of the study was a cookie, in the formulation of which a combination of several enriching ingredients was used: an extract of ground sugar cane with isolated polyphinols (phytolin), collagen hydrolysate and trehalose. The optimal amount of enriching ingredients in the cookie recipe has been determined, providing the maximum positive physiological effect on the body. It was proposed to replace sugar with the natural sugar substitute isomalt in the developed cookie formula, and stevioside was introduced to enhance the sweet taste. Studies of the quality of the developed cookies showed that when phytolin was added in an amount from 1.4 to 5%, the taste and smell of the cookies were enhanced by shades corresponding to the additive used. The values of alkalinity, humidity and wetness corresponded to standard norms. Cookies have been developed, the composition of which will contribute to maintaining a healthy state of collagen-containing body tissues, reducing the risk of developing type 2 diabetes, as well as reducing the glycemic index of the product. The technology of cookie for gerodietetic nutrition has been developed, adapted to the actual conditions of enterprises producing flour confectionery products.

Currently, there is clear interest in expanding the range of fish products by introducing new types of freshwater fish raw materials into mass production, particularly the African sharptooth catfish Clarias gariepinus. The popularity of this fish in global aquaculture is due to its low production costs, high growth rate, and tolerance to many environmental factors. The aim of this study was to investigate the technological, chemical, rheological, and biological properties of fillets and minced meat from hybrid African catfish and their parental groups raised in a recirculating aquaculture system (RAS). The results show that first-generation sharptooth catfish hybrids (Mikhailovskaya × Tamanskaya) reached a minimum weight of 1,450 g within 8 months of rearing. Hybrid specimens were found to outperform their parental forms in a number of morphometric parameters, including absolute and commercial length, head length, and body length. Hybrid catfish demonstrated improved processing properties: a carcass yield of 51% (800 g) and skin-on fillet yield of 32.5% (500 g). Analysis of the chemical composition of fillets and minced meats under various storage conditions revealed that the protein and fat levels in the raw fish, chilled sample, and minced meat of the hybrid group were at least 20% and 3.4%, respectively; in the Mikhailovskaya group, 18.3% and 4.0%, and in the Taman group, 18.9% and 5.0%. The study found that C. gariepinus hybrids possess improved processing characteristics, and the resulting fish products have enhanced biological properties, which holds great promise for commercial aquaculture.

The study investigated the effect of grain–blackcurrant distillers’ stillage as a secondary raw material of the distillation process on the extrusion parameters, structural–mechanical properties, and nutritional characteristics of corn–rice crispbreads. The stillage was obtained after distillation of mash produced by fermenting a mixture of wheat and blackcurrant pomace remaining after juice pressing. Extrusion of mixtures containing 5–15% stillage proceeded steadily; with an increase in its proportion, the process pressure decreased from 2.3 to 1.9 MPa without changes in temperature and torque. A reduction in the vertical expansion ratio of the strand from 9.7 to 7.3 was observed, which is typical for starch-containing systems when non-starch components are incorporated. At the same time, extrudate hardness remained unchanged, whereas the number of microfractures increased from 10.9 to 13.2, indicating the formation of a more uniform, fine-pored structure with improved crispness. Nutritional evaluation of the crispbreads demonstrated that the addition of 15% stillage increased protein content by 69%, dietary fiber by 110%, and phenolic compounds by 62% compared with the control. Comparison of calculated and experimental values revealed a consistent excess of actual phenolic content over theoretical estimates by up to 50% at the maximum dosage. This effect is attributed to the enzymatic treatment of blackcurrant pomace, as well as the thermomechanical action of extrusion, which facilitate the breakdown of cell walls and release of bound polyphenols. The results confirm the potential of grain–blackcurrant distillers’ stillage as an ingredient for the production of extruded crispbreads enriched with protein, dietary fiber, and phenolic compounds. Incorporation of this resource allows for targeted improvement of the nutritional and sensory profile of products without compromising technological stability of the process.)

The aim of this study is to develop a technology for producing beverages using non-traditional raw materials for consumers with gastrointestinal disorders and to investigate the physicochemical properties of the resulting products. A comprehensive approach was used to conduct the study, including an analysis of scientific literature, including the potential for beer consumption by people with gastrointestinal issues, and an examination of functional beverage production technology. The study involved beverage samples produced using quinoa malt, Jerusalem artichoke powder, and berry and vegetable juices. The technological processes for producing beer beverages with an alcohol content of 2.5-3.0% by volume were studied. Physicochemical studies, namely, extract content, color, active (pH 5.2), and titratable acidity, demonstrated that all developed beverage samples meet regulatory standards for this type of product. The organoleptic properties of the beverages were found to have a balanced flavor profile, owing to the inclusion of quinoa malt, Jerusalem artichoke powder, and berry and vegetable juices such as apricot, lingonberry, pumpkin, and carrot. The study demonstrated the potential of using quinoa malt and Jerusalem artichoke powder to create specialized food products. The developed technology not only addresses the needs of certain population groups but also expands the product range by producing functional, gluten-free beverages with an improved nutrient profile. Further research could focus on optimizing flavor balance, studying the stability and shelf life of these products, and evaluating their prebiotic effect in vivo.

The nutritional value of legumes is significantly reduced due to the presence of anti-nutritional substances in them. Lentils also contain a certain amount of antinutrients. Tannins form complexes with proteins, which causes inactivation of many digestive enzymes and reduces protein digestibility. Various traditional processing methods are used to increase the nutritional value of products. The presence of tannins was determined by qualitative and quantitative methods in lentils of two different varieties of KDC "Kermit" and "Orlovskaya Krasnozernaya", as well as their processed products (lentil extrudates, dried lentils, sprouted lentils, lentil extracts (aquafaba)). In this work, the method of precipitation of proteins with a gelatin solution was used for the qualitative determination of tannins. The presence of tannins in native lentils is most pronounced, less pronounced properties were shown in samples of dried lentils, sprouted lentils and lentil extract had a negative reaction with gelatin, which indicates the absence of tannins or their insignificant amount in these semi-finished products. To determine the group affiliation of tannins, a qualitative reaction of the obtained filtered extracts with trivalent iron salts was carried out. A qualitative reaction in a sample of native lentils showed a predominant amount of tannins of the condensed group due to a weak black-green staining. In the sample of lentil extrudate, the same reaction was slightly less, and in the samples of dried, sprouted lentils, and lentil extract, no reaction occurred, which also indicates the absence of tannins or their insignificant amount. The quantitative content of tannins in the studied samples was assessed by photoelectrocolorimetry. The results showed that the most effective method of reducing the concentration of tannins is 4.1–3.4 times when germinating lentils. The process of lentil extrusion helps to reduce tannins by 1.68–2.5 times. Upon receipt of the lentil suspension (aquafabs), the tannin content decreased by 1.5–1.93 times (in terms of an absolutely dry substance).

In order to provide the population with nutrition appropriate to their physiological needs, government policy is focused on finding ways to restore biologically active resources. The Concept of Long-term Socio-economic Development of the Russian Federation until 2030 and the Strategy for Improving the Quality of Food Products in the Russian Federation until 2030 indicate the prospects for ensuring a healthy diet for the population. Due to the lag in meat production of some animal species, Russia is interested in animals and birds with accelerated maturation, whose meat can be increased at the expense of domestic stocks. Research in the field of sausage production in the modern food industry focuses on the search for new sources of nutrients and the introduction of various types of raw materials to increase the usefulness and biological activity of the final product. The proposal to use a mixture of Masha's Pobeda 104 and Moskovskaya 39 wheat varieties as a plant component arose after analyzing the composition of cereals and beans. The optimal ratio of these components, where one part of wheat corresponds to six parts of mash, makes it possible to obtain an ingredient with an improved amino acid profile and an increased content of valuable trace elements. The development of a recipe for boiled and smoked sausage includes a combination of rabbit meat and broiler chickens in a 1:3 ratio. The organoleptic properties of this product do not differ from the sample without the addition of plant components due to the studied production approach. The products belong to the category of food products with a high content of protein, iodine, selenium, which provides coverage of more than 15% of a person's daily need for them. The economic analysis showed that the introduction of the vegetable component not only does not affect the quality of the sausage, but also increases its shelf life in accordance with the requirements of the standards. The new products have improved nutritional and biological value characteristics, and are recommended for a variety of diets for different population groups.

The nutritional value, quality, and safety of original meat products developed using rabbit slaughter by-products (offal and intestines) and plant raw materials were studied. The objects of the study were liver sausage with millet, brawn, stuffed stomach, and crispy snack. Chemical analysis showed that all products have a high protein content (15.6–28.4%) and are low-calorie: the energy value ranged from 134 kcal/100 g (brawn) to 300 kcal/100 g (crispy snack). The amino acid composition of the proteins was determined: the products contain a complete set of proteinogenic amino acids, with a predominance of lysine, leucine, alanine, and glycine. The calculation of the amino acid score revealed that the limiting amino acid in all samples is tryptophan, while for other essential amino acids, the products meet or exceed the reference protein. The amino acid score difference coefficient was 33–43.8%, indicating a potential excess of some amino acids not used for plastic needs. Organoleptic evaluation on a 9-point scale confirmed the high consumer properties of the products: the overall average score ranged from 7.8 to 8.2 points. Physico-chemical indicators (mass fraction of moisture, fat, protein, table salt) comply with regulatory requirements for meat products. Microbiological studies and analysis for the content of toxic elements (mercury, arsenic, cadmium, lead) confirmed the safety of the products in accordance with TR CU 034/2013. Thus, the use of rabbit slaughter by-products allows for the creation of original, safe meat products with high nutritional value, balanced amino acid composition, and good organoleptic characteristics, which contributes to the expansion of the assortment and the solution of the task of rational use of raw materials.

Modern trends in the food industry are focused on the creation of functional products enriched with dietary fiber, which not only improve the technological characteristics, but also increase the biological value of meat products. In this paper, a comparative study of the effect of wheat fiber and IntensFlor soluble corn fiber (NewBio LLC) on the quality of semi-finished poultry meat products has been conducted. It was found that the sample with soluble corn fibers demonstrated a statistically significant superiority, showing the highest values of water-binding (82.4%), fat-retaining (88.1%) abilities, which subsequently led to minimal losses of moisture and fat during heat treatment and the yield of finished products was 97.2%. It was found that the sample with soluble corn fibers and maltodextrin demonstrated a statistically significant superiority in consistency, a more delicate and juicy texture of the product without foreign flavors was noted, which confirms the technological feasibility of using soluble corn fibers in the formulations of semi-finished meat products. The nutritional value analysis revealed a modification of the nutrient profile of the experimental samples: a significant decrease in fat (by 0.7-0.9%), a mass fraction of protein (by 1.1-1.4%), an increase in moisture content, complex carbohydrates and ash compared with the control. Thus, the use of IntensFlor soluble corn fibers with prebiotic properties has been recognized as more effective for creating high-quality semi-finished meat products with increased biological value, which corresponds to modern trends in a healthy lifestyle and is attractive to a wide range of consumers. The developed formulation and technology are easy to implement and adapted for mass industrial production, which will further increase the volume of production and ensure its competitiveness in the market of healthy nutrition.

Optimization of tuberculosis therapy remains one of the urgent tasks of modern medicine. Pulmonary delivery of antibiotics can improve the effectiveness of tuberculosis treatment, as it ensures high local drug concentrations in the lungs and reduces the risk of systemic side effects. The aim of the study was to substantiate the effectiveness of an inhaled anti-tuberculosis formulation with sustained release of isoniazid using pharmacokinetic and pharmacodynamic modeling. To describe pharmacokinetics, multi-compartment pharmacokinetic models were constructed for oral and pulmonary delivery of isoniazid. Model parameters for oral delivery were determined based on published clinical trial data. The absorption rate for the pulmonary formulation was determined from experimental data on isoniazid permeability through a membrane in an in vitro system. The pharmacodynamic model considered the growth and death of the extracellular population of Mycobacterium tuberculosis depending on drug concentration. Combined pharmacokinetic–pharmacodynamic modeling showed that pulmonary delivery of the drug provides higher local exposure in the epithelial lining fluid at lower plasma concentrations and contributes to more effective suppression of the bacterial population than oral delivery. For a dose of 300 mg over two days, early bactericidal activity (EBA) was: EBA = 0,568 log₁₀ CFU/mL/day (oral delivery); EBA = 0,677 log₁₀ CFU/mL/day (pulmonary delivery, respirable fraction (RF) = 0,6); EBA = 0,688 log₁₀ CFU/mL/day (pulmonary delivery, RF = 1). Total drug exposure in epithelial lining fluid (AUC) over 48 hours was: AUC = 15,31 mg·h/L (oral delivery); AUC = 29,06 mg·h/L (pulmonary delivery, RF = 0,6); AUC = 48,44 mg·h/L (pulmonary delivery, RF = 1). Calculation of extracellular bacterial population dynamics under pulmonary delivery of isoniazid (15 – 450 mg) showed that a daily dose of 50 – 100 mg (RF = 0,6) achieves early bactericidal activity values close to the maximum. Mathematical modeling confirms the advantages of the pulmonary route and serves as an effective tool for dose justification and the development of pulmonary drug formulations.

Bismuth (III) trifluoromethanesulfonate, also known as bismuth triflate, is an economical, efficient, and environmentally friendly catalyst for the synthesis of organic products. Currently, bismuth triflate is not produced in Russia, so developing a technology for producing bismuth triflate is an important task. Bismuth triflate can be obtained using two methods: by reacting bismuth hydroxide with triflic acid, and by reacting bismuth oxide with triflic acid. The production of bismuth triflate from bismuth hydroxide is a long process that does not proceed to the end and has a yield of no more than 40%. The bismuth oxide obtained by thermal decomposition of bismuth hydroxide has several polymorphic modifications. Heating was carried out to 750 °C and cooled for 8 hours. The γ-bismuth oxide obtained in this way is dissolved in triflic acid for 2 hours and forms high-concentration solutions. The solubility values of bismuth triflate were determined at different acidity levels. X-ray analysis showed that bismuth nonahydrate triflate formed needle-like crystals. The α-phase of bismuth oxide obtained by decomposition of bismuth hydroxide at 450 °C did not dissolve completely in the acid. The process was carried out for 4 hours, and the yield was 92%. The resulting crystals of a bipyramidal shape were studied by differential thermal analysis, which showed that the crystals are pentahydrate of bismuth triflate, which loses crystallization water in the temperature range of 64-130 °C. Up to 320 °C, the substance is thermally stable. At a temperature of 327 °C, it melts with decomposition, which is accompanied by the formation of bismuth oxo-sulfates. According to X-ray diffraction data, the composition of the resulting phases is Bi28O32(SO4)10 and Bi34.7O100S16. Further heating to 380 °C leads to the decomposition of bismuth oxo-sulfates, resulting in the formation of the stable monoclinic modification of bismuth oxide, α-Bi2O3.

The paper focuses on mathematical description of vacuum freeze-drying applied to dispersed and biologically active materials used in the production of finished dosage forms and composite polymer systems. The aim of the study was to develop a modeling approach supporting technology transfer of freeze-drying from laboratory to industrial scale while maintaining product uniformity and quality. The proposed method combines a one-dimensional drying kinetics model with computational fluid dynamics for simulation of water vapor distribution inside the lyophilizer chamber. The model describes the first and second drying periods, layer-by-layer movement of the sublimation front, coupled heat and mass transfer in frozen and dried regions, and diffusion-controlled moisture removal during secondary drying. Experimental investigations were carried out on a Labconco pilot freeze-dryer operated at 5–10 Pa with a condenser temperature of 188 K using a model peptide solution. Calculated temperature profiles showed good agreement with experimental data: the difference factor equaled 1.76 and the similarity factor reached 54.77, confirming model adequacy. Computational fluid dynamics simulations demonstrated nonuniform water vapor distribution within the chamber and increasing vapor concentration near the condenser during sublimation. The results indicate that integration of drying kinetics modeling with gas-dynamic simulations enables rational selection of operating regimes, reduction of drying time, and decrease in batch rejection risk. The developed approach is recommended for efficient scale-up and industrial implementation of vacuum freeze-drying technologies.

An analog of a polymer material based on homopolypropylene modified with styrene butadiene thermoplastic (SBS TEP), which is similar in operational and physico-mechanical properties, has been developed. The optimal ratio of the mass parts of the most suitable raw materials of domestic brands, namely propylene homopolymer and linear styrene butadiene thermoplastic, was selected. The effect of styrene-butadiene thermoplastics, which is a copolymer consisting of butadiene and styrene blocks with a different ratio of rigid, acting as a mesh and filler, and soft phases, defining a flexible elastomeric nature, with a linear or branched structure, on the homopolymer of propylene, has been studied. The process of mixing the components was carried out using the extrusion method and subsequent rearrangement. The temperature regime of processing and mixing of polymer materials was selected through experimental work with raw materials. By studying the physico-mechanical properties of the obtained polymer materials, it was revealed that the introduction of styrene-butadiene thermoplastic into polypropylene makes it possible to obtain a material that has improved performance characteristics compared to the "original" polypropylene. The developed polymer material is more resistant to work under elastic loads. The resulting polymer composite material has an extended operating temperature range by reducing the brittleness temperature by 30 °C and increasing the impact strength at -30°C. At the same time, the polypropylene obtained during the experiment, modified with styrene butadiene thermoplastic, is similar in performance properties to some foreign materials, while it consists of raw materials of domestic production. From the point of view of technology, this material has the potential to be cheaper due to the introduction of mineral fillers into its composition, as in foreign analogues.

The study addresses the problem of imparting electrical conductivity to conventional polymer materials for 3D printing by means of surface modification. Polylactide, polyethylene terephthalate glycol, and thermoplastic polyurethane were used as the polymer matrices. The conductive polymer complex poly(3,4-ethylenedioxythiophene) poly(styrene sulfonate) (PEDOT:PSS) was applied as a surface modifier. The modification procedure consisted of impregnating polymer samples with an aqueous PEDOT:PSS dispersion followed by thermal treatment. Electrical properties of the obtained composites were evaluated by measuring resistance and calculating specific electrical conductivity. Surface modification was shown to increase the conductivity of the polymers by 12–14 orders of magnitude compared to the initial dielectric materials. The highest specific conductivity was achieved for the polyethylene terephthalate glycol + PEDOT:PSS composite and reached 9.26×10^-2 S/m. The conductivity of the polylactide-based composite was 2.73×10^-3 S/m, while thermoplastic polyurethane exhibited the lowest value of 3.97×10^-6 S/m, which is attributed to the structural features and reduced wettability of the elastomer surface. Optimal processing parameters were established as 30 minutes of ultrasonic treatment and a drying temperature of 100 ℃. Dispersion dilution with water was found to reduce electrical conductivity, whereas the addition of organic solvents to the modifier was ineffective. A synergistic effect was revealed when combining bulk filling of polylactide with multiwalled carbon nanotubes and subsequent surface modification with PEDOT:PSS, with maximum conductivity observed at a nanotube content of 7 %. The results demonstrate the practical potential of the proposed method for manufacturing electrically conductive functional components using additive manufacturing technologies.

The paper presents the results of a comprehensive study of the functional properties of electrically conductive composites obtained by surface modification of polymer materials for 3D printing – polylactide (PLA), polyethylene terephthalate glycol (PETG), and thermoplastic polyurethane (TPU) – with a conducting polymer complex of poly(3,4-ethylenedioxythiophene):poly(styrene sulfonate) (PEDOT:PSS). The piezoresistive response of the samples was studied under mechanical bending deformation in the range of 0–2%. The gauge factor (GF) was calculated. The PETG + PEDOT:PSS composite demonstrated the highest sensitivity with a maximum GF of ≈ 47, which is due to the formation of a rigid and well-adhered conductive layer that is prone to cracking during deformation. For the PLA + PEDOT:PSS and TPU + PEDOT:PSS composites, the maximum GF values were ≈ 19.5 and ≈ 13.5, respectively. A study of the Joule heating effect under a constant voltage of 70 V revealed a slight increase in the sample temperature (ΔT = 0.5–1.9 °C), which is due to the high resistivity of the surface layer. It was shown that, despite their limited effectiveness for active heating purposes, the materials exhibit stability when subjected to current flow. These findings demonstrate the potential of these composites for the development of passive strain sensors and flexible electronic components using additive manufacturing techniques in nuclear power plants (NPPs).

The study addresses the improvement of sorption properties of polypropylene films through surface modification with aqueous solutions of cationic and amphoteric surfactants. Biaxially oriented polypropylene film was used as the research object and treated at a temperature of about 99 °C with and without a subsequent washing step. Sorption behavior was evaluated by water vapor sorption isotherms, swelling in organic solvents of different polarity, and gasoline resistance tests. The untreated polypropylene exhibited very low affinity for water, with a characteristic sorption energy of 1298 J/mol. Surfactant treatment resulted in significant surface modification accompanied by a marked increase in hydrophilicity and sorption potential. For films treated with cocamidopropyl betaine, the characteristic water vapor sorption energy increased to 8338 J/mol. A substantial rise in swelling degree was observed, from 0.13% to 7.05% in acetone and from 0.57% to 2.53% in hexane, indicating enhanced interactions with both polar and nonpolar sorbates. The washing of treated samples was identified as a key factor governing sorption efficiency and improved gasoline resistance. The results demonstrate that surfactant-assisted surface modification is an effective approach for controlling the sorption properties of polypropylene materials and provides a basis for extending their application in industrial, medical, and environmental fields.