Том 15, №2, 2027

Bovine leukemia virus is an RNA virus of the Retrovivridae family. It causes a chronic infectious disease in farm animals that poses a serious threat to global cattle farming. According to phylogenetic studies, the pathogen is classified into 12 genotypes. This comprehensive bioinformatic analysis featured new bovine leukemia virus isolates (n = 57) sampled from various regions of the Russian Federation with different epizootic situations. The analysis featured both new sequences and old samples from Russia available in the National Center for Biotechnology Information. This large-scale approach made it possible to cover all known genotypes. G4 genotype was associated with major amino acid substitutions in gp51 (T47A, A73P, R121H in epitope G; S56F in epitope H; I144T in ND2; D166G in CD8+). These substitutions provide a selective advantage through immune evasion mechanisms, including escape from humoral immunity, impaired T-cell recognition, and increased receptor affinity. G4 also correlated with rapid progression. The rapid replacement of G7 by G4 in the Tyumen Region and the general dominance of G4 in Russia were due to a more aggressive course of infection resulting from the genetic ability of the pathogen to adapt to the host immune system. The obtained data underscore the necessity of developing genotype-specific diagnostic systems and implementing routine molecular-genetic monitoring to control the spread of bovine leukemia virus. New data on genetic variability and its impact on genotype-phenotype correlations may help curb the infection.

The escalating environmental concerns associated with traditional plastic packaging materials have prompted a paradigm shift towards sustainable and eco-friendly alternatives. Starch, a naturally abundant and renewable polysaccharide, has emerged as a promising raw material source for the development of biodegradable plastic packaging films. This review aimed to provide a comprehensive overview of the current state of starch-based bioplastics, highlighting their potential as a sustainable alternative to conventional plastics. A comprehensive search of peer-reviewed articles and reviews was conducted in the period of 2022–2024 using Google scholar. We examined the latest research on starch-based bioplastics focusing on the starch structure, extraction, modification, and processing, as well as applications, challenges, and future directions. The data were systematically gathered, evaluated, and organized into logical sections. We also discussed the processing methods employed to fabricate starch-based films, including casting, extrusion, and blown film extrusion. We explored the structural and functional properties of starch, its modification techniques, and its blending with other biopolymers to enhance performance. Furthermore, we examined the physical, mechanical, and barrier properties of starchbased films, as well as their biodegradability and compostability. The challenges and limitations associated with starch-based packaging films include moisture sensitivity and poor mechanical properties. Finally, starch-based packaging films have potential applications in the food, pharmaceutical, and cosmetic industries. By providing a comprehensive analysis of starch-based bioplastics, this review stimulates further research and development in this field, contributing to a more sustainable and environmentally friendly packaging industry.

Tripe has a high protein level, which could serve as a functional ingredient in the meat industry.
Raw and boiled beef tripe and frozen beef meat were examined for proximate composition, mineral and amino acid content, fatty acid profile, protein quality indices, microbiological safety, and functional parameters. Tripe was incorporated into corned beef and sausage formulations, which were analyzed for their nutritional quality, microbial stability, and consumer acceptability.
The raw tripe exhibited a favorable pH (6.83 ± 0.08), moderate water holding capacity (58.86%), and acceptable cooking yield (64.88%), indicating functional suitability. The boiled tripe demonstrated a superior protein content (24.15%) and energy value (146.71 kcal/100 g), compared to the raw tripe and frozen beef meat. Mineral analysis showed significantly higher levels of calcium (up to 112.5 mg/100 g), iron (4.19 mg/100 g), and copper (0.28 mg/100 g) in the raw tripe. The boiled tripe had a wellbalanced amino acid profile, with its essential amino acid content (37.98%) exceeding the FAO/WHO standards. It also showed improved protein quality indices, namely the computed protein efficiency ratio of 2.38 and the biological value of 74.19%. Boiling also enhanced the lipid quality by increasing unsaturated fatty acids. Microbial analysis confirmed the safety of the boiled tripe, with pathogen counts below permissible limits. The tripe-based corned beef and sausage showed higher fat, ash, and energy contents than their beef counterparts, while maintaining acceptable protein levels and sensory qualities. Sensory evaluation revealed that the overall acceptability of tripe-based products was comparable to that of traditional meat products.
These findings highlight that boiled beef tripe is a safe, nutrient-rich, and sensory-acceptable ingredient. They also support its use as a sustainable, cost-effective ingredient in value-added meat products such as sausages and canned meats.

Plant polyphenols have recently been recognized as promising new-generation prebiotics. However, the concentrations and profiles of polyphenols vary significantly among different plants, so the effects of their extracts on probiotic strains are also highly variable. This study assessed the effects of ethanol and supercritical fluid extracts of black currant and sea buckthorn on the growth of bifidobacteria and their antagonism against intestinal pathogens.
Extracts of black currant and sea buckthorn were obtained using reflux ethanol extraction or supercritical fluid extraction. Total phenols in the extracts were determined by the Folin-Ciocalteu colorimetric method. Individual phenolic compounds were identified by UV-Vis spectroscopy. Effects of the extracts on bifidobacteria and the intestinal pathogens Bacillus cereus and Staphylococcus aureus were evaluated in monoculture. Antagonism of bifidobacteria against the pathogens was evaluated in coculture in the media with various ethanol extracts. Concentrations of organic acids were determined using HPLC.
Phenolic components of the berries had stimulated, neutral, or negative effects on probiotic growth and organic acid production, depending on the type of raw material and the extraction method. Bifidobacterium adolescentis and Bifidobacterium longum were the most sensitive to, and strongly inhibited by, the extracts, while no pronounced growth-stimulating effect was observed for any of the studied bifidobacteria strains. Additionally, the effect of total phenolic concentrations in the extracts on the strain growth was evaluated by diluting the native extracts. Minimum inhibitory concentrations in the ethanol extracts for bifidobacteria ranged from 30 to 140 μg GAE/mL, while those in the supercritical fluid extracts were lower (13–32 μg GAE/mL). The sea buckthorn supercritical fluid extract stimulated Bifidobacterium bifidum growth, while the ethanol extract of sea buckthorn and the supercritical fluid extract of black currant stimulated the growth of Bifidobacterium breve and B. longum subsp. infantis. B. cereus was not sensitive to changes in total phenolic concentrations. The minimum inhibitory concentration of total phenols for S. aureus was the lowest (7 μg GAE/mL) in the supercritical fluid extract of sea buckthorn. The extracts had mostly neutral or positive effects on lactic and acetic acids production by bifidobacteria. The greatest increase in acid concentrations was observed for B. breve in the medium with black currant ethanol extract. The greatest suppression of pathogen growth was achieved by a combination of B. breve with either of the ethanol extracts.
The results demonstrate that black currant and sea buckthorn extracts are highly selective prebiotics that exert different effects on the antagonism of bifidobacteria against pathogens. The study revealed the most effective combination of the bifidobacteria and berry extracts against the pathogens, as well as the most effective symbiotic composition.

Dragon fruit (Hylocereus spp.) peel is a waste product rich in bioactive components.
This study developed and evaluated three experimental formulations of functional dragon peel squash with different acidulants, nutritional values, and sensory profiles. The acidulants were amla juice, citric acid, and lemon juice. The experimental samples were compared with the control sample and analyzed using standard methods, which included the proximate analysis, the Folin-Ciocalteu assay for phenolics, the DPPH assay for antioxidant activity, and a nine-point hedonic scale for sensory evaluation. The color degradation was evaluated over three successive one-week storage intervals.
The proximate composition (wet basis) showed that the peel consisted of 92.81% moisture, 1.49% ash, 0.528% protein, 0.20% fat, and 4.9% carbohydrates. The squash showed 40–47°Brix of total soluble solids, pH 2.32–4.83, 0.18–1.5% titratable acidity, and ≤ 108 mg/100 mL ascorbic acid. The sample with amla juice possessed the highest phenolic content (5.20 mg GAE/100 g) and the control has highest antioxidant level (IC₅₀ = 0.725 mg/mL), as well as the lowest microbial load (1.3×10³ CFU/mL) after three weeks of storage. As for the sensory assessment, the amla juice sample was preferred for color and aroma, while the sample with lemon juice received a higher score for taste. The ANOVA test (df = 2.4) showed a stable L* over 21 days, whereas the b* values tended to increase in all four formulations, and the a* value increased in the sample with lemon juice (p < 0.05). The significant change in b* indicated poor storage stability, which is to be improved by reformulation with color stabilizers.
In this research, dragon fruit peel was converted into a nutritious and organoleptically attractive squash. This functional beverage offers a sustainable strategy for valorizing agricultural waste.

Garlic is used in traditional medicine due to its diverse bioactive components.
The study focused on three garlic varieties, namely the multi-clove Honan and Tawangmangu cultivars and the single-clove Lanang garlic. To evaluate their biochemical profiles, a comprehensive analytical approach was employed, involving LC-MS/MS and HPLC for phenolic compound quantification, GC-FID for fatty acid analysis, and HS-SPME-GC-MS for the identification of volatile organosulfur compounds, followed by PCA and ANOVA for statistical evaluation.
This study investigated the biochemical composition of a new Indonesian single-clove garlic variety (Lanang) in comparison with two multi-clove varieties (Honan and Tawangmangu) in order to assess its potential as a traditional medicinal source. A total of 23 phenolic compounds, 9 volatile organosulfur compounds, and 8 types of fatty acids were identified and quantified using UPLC-MS/MS and GC-MS analyses. Lanang garlic exhibited the highest concentration of kainic acid among the phenolic compounds (80.774 μg/g) and showed a dominant presence of such volatile compound as diallyl disulfide (86.41%). Meanwhile, Honan garlic recorded the highest concentrations of most fatty acids, particularly linoleic (27.90%) and oleic acid (17.16%). The principal component analysis revealed that Lanang garlic contributed most significantly to PC1 for volatile compounds (76.90%) and phenolic compounds (69.93%), while Honan garlic did so for fatty acids (88.24%). Tawangmangu garlic showed lower biochemical diversity compared to the other varieties.
These findings demonstrate that Lanang garlic has a unique and enriched biochemical profile, particularly in phenolic and volatile compounds, indicating its strong potential as a medicinal garlic variety.

The substitution of imported supplements and flavorings with domestic products is the key to food security in Russia and Belarus. Essential oils are used in a variety of sectors, including medicine, cosmetics, perfumery, food, and confectionery. The depth and rate of their extraction determine the efficiency of the essential oil industry. Cold plasma treatment increases the rate of extraction by 15–20%. The use of this treatment can make Russian producers more competitive in the domestic market, as well as give them a competitive advantage internationally by ensuring high quality.
This review examines the use of cold plasma treatment in preparation for essential oil extraction, briefly describing its mechanism of action, as well as process and equipment. The scientific papers published between 2010 and 2025 were subjected to retrospective analysis.
Essential oil materials were classified and their essential oil receptacles were examined structurally to determine the type of cold plasma treatment to be used. We analyzed the surface and penetrating cold plasma effects on the morphology and microstructure of material tissues. Cold plasma generation methods were classified and their applications were presented for materials with external and internal essential oil receptacles. We described factors that affect the efficiency of essential oil extraction. Finally, potential applications were outlined for cold plasma technology in essential oil extraction and production of high-quality target products.
This review demonstrates the critical importance of developing innovative electrophysical technologies for the food and essential oil industries. Cold plasma treatment of freshly harvested essential oil materials is a promising approach to ensure high extraction efficiency and high quality of the resulting products.

Cashew apples are often discarded after nut extraction, despite their potential for juice production. This study aimed to clarify cashew apple juice using pectinases extracted from the epicarp of papaya cultivar Solo 8.
These enzymes were previously purified using ammonium sulfate precipitation followed by dialysis and isoelectric focusing. Cashew apples were sourced from a village plantation in Bondoukou, Gontougo region. Clarification tests were conducted using standard methods.
According to the results, the juice clarity improved significantly over 120 minutes: from 44.67% to 83.18% with pectin methylesterase, to 93.32% with polygalacturonase, and to 72.44% with pectin lyase. The browning index and color intensity of the raw juice decreased from 82.98 to 41.69% and from 75.86 to 26.91%, respectively. The vitamin C content declined from 327.82 to 202.94 mg/100 mL (pectin methylesterase), 280.99 mg/100 mL (polygalacturonase), and 208.70 mg/100 mL (pectin lyase). Viscosity reductions were also notable: 67% with pectin methylesterase, 72% with polygalacturonase, and 59% with pectin lyase. Among enzyme combinations, the most effective was a mix of pectin methylesterase (0.087 mg/mL) and polygalacturonase (0.264 mg/mL), which reduced the juice’s viscosity by over 76% and increased its clarity by more than 50%.
These findings highlight the potential of papaya-derived pectinases in improving cashew apple juice quality and marketability.