Том 15, №1, 2027

The wild passion fruit (Passiflora cincinnata Mast.) is an edible fruit with a great agro-industrial potential. Its peel is highly nutritious; however, it is often discarded as waste. This study aimed to produce and evaluate the physicochemical and nutritional properties of flour made from the peel of wild passion fruit ‟Cerro Corá”. The fruit was grown under both irrigated and rainfed conditions and harvested at different times. The completely randomized factorial design (2×3) comprised two cultivation systems (irrigated and rainfed) and three harvest times (60, 80, and 100 days after anthesis). The moisture content and water activity of the flours did not depend on the cultivation system. The greatest preservation of phenolic compounds was observed in the samples grown under rainfed conditions. The best physicochemical profile and bioactive content belonged to the flour samples produced 80 days after anthesis. These flours can be used as ingredients for functional food products due to their antioxidant potential.

Efficient water management in agriculture is crucial for sustainable crop production, particularly in regions facing water scarcity. This article introduces a comprehensive predictive model for optimizing the current irrigation of Dutch roses in the Beni Mellal region of Morocco. The model addressed the need for precise water management across four distinct plant growth stages. The integrated system proved able to estimate the daily irrigation requirements based on historical weather data and crop-specific factors. The model incorporated four main components: weather prediction for temperature, net radiation, wind speed, and dew point; calculating the reference evapotranspiration using the Penman-Monteith equation; applying the crop coefficients specific to each growth stage; as well as estimating the crop evapotranspiration and determining daily water needs. The system offered a systematic approach to predicting the daily water requirements for Dutch roses across the entire growth cycle. By leveraging historical weather patterns and growth stage-specific crop coefficients, the system provided a predictive tool for proactive irrigation management. The model proved highly adaptable as it was able to generate forecasts based on weather trends and plant growth stages, potentially leading to a more efficient water use than conventional irrigation methods. This integrated approach is expected to allow the rose farmers of Beni Mellal to optimize their irrigation practices. While field validation is needed to quantify its impact, the model’s framework already shows potential for enhancing water use efficiency in cultivating roses and other crops in arid environment.

In this study, we investigated the effect of adding Artemisia absinthium L. flower extract on the properties of sesame oil. At first, A. absinthium essential oil was extracted and analyzed for free radical scavenging power (DPPH), total phenols, flavonoids, and the main constituent compounds by gas chromatography and high-performance liquid chromatography. Then, 5 sesame oil samples were prepared, namely a control sample (without A. absinthium e xtract), s amples w ith 0.5, 1, a nd 1.5% ethanolic extract of A. absinthium), as well as a sample containing tert-butyl hydro quinone. The samples were kept in an incubator at 40°C for 35 days. They were analyzed on days 0, 7, 14, 21, 28, and 35 for the values of peroxide, acid degree, thiobarbituric acid-reactive substances, p-anisidine, total oxidation, conjugated dienoic acid, and oxidative stability (Rancimat method). As the storage period progressed, physical and oxidative changes increased in all the samples. On day 35, the control sample demonstrated high peroxide value, acid degree value, thiobarbituric acid-reactive substances, p-anisidine value, total oxidation index, as well as conjugated dienoic acid. These results were significantly (p < 0 .05) h igher t han t hose i n t he s ample with 1.5% A. absinthium extract. The extract had nearly the same protective effects as synthetic antioxidant tert-butyl hydro quinone. Thus, A. absinthium extract at the concentration of 1.5% was more effective than the other samples in reducing the rate of lipid oxidation in sesame oil. A. absinthium extract demonstrated good potential as an effective natural antioxidant that is able to extend the shelf life of sesame oil.

Intestinal microbiome of commercial aquatic species is an important fish farming factor that prevents or reduces economic losses. Heterotrophic bacteria that inhabit intestinal mucosa are involved in digestion, vitamin synthesis, immune modulation, and resistance to pathogens. Age-related changes in the composition of heterotrophic bacterial flora affect health status, nutrient absorption efficiency, and growth rate during ontogenesis. Most studies focus on the luminal microbiota, while the mucosal layer remains understudied despite its reliable impact on the immune system. The current lack of data on the agerelated bacterial dynamics limits the development of age-specific diet strategies and disease prevention. This article presents data on the correlation between the age of rainbow trout (Parasalmo mykiss (Walbaum, 1792)) and the composition of cultured heterotrophic microflora. The research featured 40 fish aged from one to two years and grown on fish farms in the Republic of Karelia, Russia. The bacteria isolated from their intestinal mucosa were identified using standard microbiological methods. The analysis involved the morphotype and biochemical activity, as well as the tinctorial and cultural characteristics of the isolates. The species identification relied on the MALDI-TOF technology. The indices of dominance (Simpson, Berger–Parker), evenness (Pielou), diversity (Shannon), and richness (Margalef, Menhinick) made it possible to reveal that the heterotrophic component of the rainbow trout intestinal bacteria was a stable microbial community with a predominance of Bacillaceae and Enterobacteriacae enterobacteria, as well as Gram-negative non-fermentative bacteria. The index values corresponded to moderate α-diversity, which is typical of natural communities that tend to combine several abundant species with some rare taxa. These results may help develop a scientific system for managing the gastrointestinal microflora of commercial fish to improve their health and productivity.

This study introduces a novel functional sugar-free dessert fortified with mahua (Madhuca longifolia (L.) J.F. Macbr.) flowers. Mahua flowers are rich in valuable nutrients that may provide functional status and give added value to traditional desserts. In this research, we modified a traditional dairy kheer dessert by substituting some ingredients with roasted mahua flowers. The research included a control sample (a traditional dessert) and four experimental ones (desserts with 150, 200, 250, and 300 g of mahua flowers). The bioactive profile and metabolomics of the desserts were described using the method of high-resolution mass-spectrometry. The sample with 250 g of mahua flowers had higher organoleptic characteristics compared to the other experimental samples and was selected for further study. This sample demonstrated higher total phenolics, total flavonoids, and DPPH compared to the control dessert. We detected a total of 39 major bioactive metabolites in the dessert with mahua flowers, including rhusflavanone, miquelianin, catechin, quercetin, rutin, robinetinidol 3-O-gallate, eriocitrin, ferulic acid, and kaempferol 3-apioside-7-rhamnosyl-(1- > 6)-(2"-(E)-caffeoyl glactoside). All these substances are associated with numerous health benefits. As mahua flowers have antioxidant, antibacterial, and anti-inflammatory properties, they can be used in commercial production of functional food products.

Avian pathogenic Escherichia coli (APEC) strains are causative agents of colibacillosis, an infectious disease that inflicts substantial commercial losses on poultry farms worldwide. The growing resistance of E. coli to antibiotics necessitates the search for alternative approaches to treat and prevent avian colibacillosis, phage therapy being one of them. This review covers 25 years of experimental studies (PubMed, Google Scholar) that examine various aspects of phage therapy with a particular focus on comparing different administration routes (with drinking water; injected orally, intratracheally, or intramuscularly; sprayed as aerosols). It also compares various techniques of introducing phage preparations to avian embryos (injections in ovo). The review describes such aspects as the general efficacy of the administration routes and their specific advantages (e. g., convenience of the aerosol-spraying technique for treating large flocks). It focuses on the advantages of multi-phage cocktails over single-phage preparations, combined antibiotic/phage therapy during colibacillosis epidemics, and administering phage preparations in nanocapsules. The review also discusses the possible interference of the avian immune system with the delivery of phage particles to the infected organs and the importance of phage selection for the success of the therapy.

The increasing demand for natural antimicrobial agents in food preservation has led to a growing interest in Hibiscus sabdariffa L. due to its antimicrobial properties. We conducted a bibliometric analysis to assess the scientific production of antimicrobial extracts and compounds from H. sabdariffa, identifying research trends, relevant applications in the food industry, and knowledge gaps. A structured search was performed in the Web of Science database, retrieving articles published between 1984 and 2025. Bibliometric indicators, including annual publication trends, most influential journals, research collaboration networks, and keyword co-occurrence, were analyzed using R and VOSviewer. The results indicated a yearly growth rate of 8.15% in H. sabdariffa antimicrobial research, with significant contributions from Mexico, Egypt, and India. Studies have demonstrated that H. sabdariffa extracts, particularly ethanolic and aqueous fractions, exhibit potent antibacterial activity against Escherichia coli, Listeria monocytogenes, and Staphylococcus aureus, attributed to phenolic compounds, flavonoids, and anthocyanins. Despite promising applications, challenges remain regarding the stability of H. sabdariffa compounds in food matrices, standardization of extraction methods, and regulatory approval for commercialization. Future research should optimize extraction techniques, develop nanoencapsulation strategies to enhance stability, and explore synergistic effects with other natural antimicrobials. Additionally, interdisciplinary studies combining food science, pharmacology, and biotechnology could further elucidate H. sabdariffa’s antimicrobial mechanisms and facilitate its integration into sustainable food preservation systems. This analysis provides valuable insights into the current research landscape and outlines strategic directions for advancing the application of H. sabdariffa-based antimicrobials in the food industry.

Millets are rich sources of nutrients that exhibit excellent functional and health benefits. This study aimed to investigate the engineering and physical properties of kodo and little millet kernels, as well as the physicochemical, nutritional, functional, rheological, and thermal properties of their flours, with refined wheat flour used as a control.
The physicochemical and functional properties of Kodo and Little millet flours were systematically investigated using standard protocols, including rheological assessment of pasting behavior and color determination via a Chroma meter.
According to our results, kodo millet kernel exhibited significantly (p < 0.05) higher geometric mean diameter, thousand kernel weight, and sphericity, whereas little millet kernel showed higher length, porosity, and angle of repose. Refined wheat flour had significantly higher protein content, whereas kodo millet flour had higher fiber and carbohydrate contents. Kodo flour also exhibited higher swelling and solubility indices, while little millet showed superior water absorption, oil absorption, bulk density, and foaming capacity. Little millet had higher protein, fat, and mineral contents, whereas kodo millet exhibited higher fiber and carbohydrate contents. Furthermore, kodo millet flour had higher peak, trough, breakdown, setback, and final viscosities, as well as higher pasting temperature and peak time compared to little millet. The rheological properties such as peak torque, water absorption, stability, softening, and mixing tolerance index were determined to be higher in kodo millet flour as compared to little millet flour.
All the millets under study exhibited high nutritional and functional attributes. The underutilized minor millets could be considered for development of functional food for a sustainable approach with maintained human health and minimizing nutritional security. Moreover, the underutilized millet and their nutritional bioavailability and accessibility should be further investigated in future.

Functional components from animal by-products fortified by plant-based functional ingredients constitute a contemporary strategy that is congruent with the objectives of clean-label reformulation.
This research examined a cooked sausage matrix fortified with hydrolyzed collagen (5–15%) and cranberry powder (1–3%). The sausages were evaluated in terms of hardness, cohesiveness, color stability, total antioxidant capacity (FRAP), and sensory profile. A full 3 × 3 design incorporated second-order response surfaces and composite desirability. It made it possible to quantify the effects of factors via response surface methodology.
Cranberry powder predominantly enhanced color stability and FRAP across the factor space, while hydrolyzed collagen primarily modulated hardness, cohesiveness, and other sensory attributes. Cranberry powder exhibited substantial enhancements in pigment protection and redox status. This effect was attributable to polyphenols, which functioned through electron donation and metal chelation, thereby retarding the oxidation of myoglobin and lipids in cooked sausages. As a result, peptide mediated softening occurred at higher amounts of hydrolyzed collagen, and maximum cohesion was reached at moderate amounts.
The optimal combination, according to overall desirability profiles, was hydrolyzed collagen – 10.0% and cranberry powder – 2.0%. At this specific point, the responses were as follows: hardness – 3.746 g/mm², cohesiveness – 81.92%, color stability – 89.62%, FRAP – 552.75 a.u., and sensory profile – 4.10 points. The predictability at the optimum level was high, with a mean relative error of 0.61%.

Collagen is a popular component of edible coatings that protect food products during storage. This article introduces a new antioxidant and antibacterial edible coating made from broiler chicken skin as a source of collagen. The coating was tested on meat and dairy products with high moisture and fat content, namely sausage, jellied beef, and soft cheese.
A set of standard research methods made it possible to determine the physicochemical, sensory, and microbiological properties of broiler chicken skin and the experimental edible coating, as well as to compare the coated and uncoated meat and dairy products. A digital micrometer and a DVT Devotrans GPUG model revealed the structural and mechanical properties of the test products. The protein fraction was described using a method based on the extraction of sarcoplasmic proteins from muscle tissue in a low-ionic-strength buffer solution to produce fractions of water-soluble, salt-soluble, and alkali-soluble proteins. The water activity coefficient was obtained using an Aqualab 4TE analyzer with a dielectric humidity sensor.
Alcalase (Novozymes, Danmark) was chosen as the optimal enzymic preparation available on the Russian market for the hydrolysis of collagen-containing raw materials. Its optimal concentration was 0.3% of the raw material weight after preliminary swelling in water. The optimal hydrolysis conditions were as follows: heating medium temperature – 52°C, exposure time – 5 h. The research resulted in a production algorithm and a formulation modeled in the MultiMit automated expert system.
The new technology for edible coating from chicken skin collagen can be used in the meat and dairy industries to extend the shelf-life of final products due to antibacterial and antioxidant effects.