Том 16, №1, 2028

Sprouted brown rice (Oryza sativa L.) has significantly higher levels of bioactive compounds than unsprouted rice, such as phenolics, γ-aminobutyric acid, and vitamins. This study aimed to optimize processing parameters to develop a germinated brown rice beverage combined with green tea that has superior sensory quality, nutritional value, and storage stability. The main parameters under study included soaking time (0–24 h) and germination time (0–4 days). After germination, the rice was subjected to high-temperature treatment at 180°C for different durations (4–16 min). The extraction time using water as the solvent ranged from 5 to 20 min, and the mixing ratios of germinated rice extract and green tea were 4:6, 5:5, and 6:4. Based on the results, the optimal conditions for producing high-quality products were: soaking for 12 h to achieve maximum moisture content, germinating for 3 days to maximize germination rate and polyphenol content, high-temperature treatment for 8 min to achieve the desired color and sensory characteristics, extracting for 15 min, and a 6:4 mixing ratio (germinated rice:green tea) for a balanced and acceptable flavor. The resulting beverage showed stability when stored at 30°C, retaining approximately 70% of the total polyphenol content after 72.68 days, as predicted by the Q10 shelf-life model. These findings provide a scientific basis for developing functional beverages derived from sprouted brown rice with enhanced biological properties and extended shelf life.

The article introduces a novel low-glycemic-index ice cream targeted at improving the lipid profile and managing oxidative stress. Conventional dairy components were replaced with non-dairy natural sources, i.e., coconut (Cocos nucifera L.) and tiger nut (Cyperus esculentus L.). The research focused on the effect of this substitution on the sensory, glycemic, and hypocholesterolemic properties of the functional ice cream. The experimental formulations combined dairy components (whipping cream, skimmed milk), coconut milk, tiger nut milk, and orange (Citrus × sinensis (L.) Osbeck) peel powder. The samples were evaluated for their glycemic index, total phenolics, total flavonoids, amylose, and amylopectin contents. The developed formulations were fed to high-fat diet-fed rats for 21 days to assess their lipid profile, as well as the levels of malondialdehyde and reactive oxygen species. The rats fed the ice cream formulated with coconut milk, tiger nut milk, and orange peel powder demonstrated lower total cholesterol, triglycerides, and low-density lipoprotein cholesterol levels while the high-density lipoprotein cholesterol level was increased. Higher concentrations of coconut milk, tiger nut milk, and orange peel powder correlated with reduced malondialdehyde and reactive oxygen species levels in the rat plasma. They were also associated with a lower glycemic index whereas the phenolic content and amylose-to-amylopectin ratio were significantly higher. The partial or total replacement of dairy components with coconut milk and tiger nut milk combined with orange peel powder produced ice creams with acceptable sensory properties, a reduced glycemic index, and improved hypocholesterolemic properties.

Recently, yeasts of the genus Saccharomyces have been increasingly used to make ciders. However, spontaneous microflora has been traditionally used to bring out unique sensory characteristics determined by the terroir. Although the use of Saccharomyces has been extensively studied, there has been little research into use of natural microflora (bacteria and fungi, including yeasts) of apple must in Russian cider production. Therefore, we aimed to analyze the diversity, role, and metabolic products of microorganisms involved in various biochemical processes during cider production, as well as to review the methods for identifying Saccharomyces and non-Saccharomyces yeasts. We reviewed scientific papers published in 2001–2026 and studying microbial communities involved in cider production, as well as methods for their isolation and identification. The publications were sourced from the bibliographic databases of Scopus, PubMed, Elsevier Science, ResearchGate, Google Scholar, and eLIBRARY.RU. The data were analyzed, summarized, and systematized. Ciders with the most complex and harmonious sensory characteristics are produced by mixed fermentation using non-Saccharomyces and Saccharomyces yeasts. The most commonly methods used for microorganism identification are polymerase chain reaction and high-throughput sequencing. The diversity of natural microflora depends on many factors, including the geographic location (terroir) of cider production. Further research is needed to identify which Saccharomyces species and non-Saccharomyces genera predominate in the natural microflora of apple fruits used for cider production in Russia. Also, we need to improve the existing methods, or develop new techniques, for identifying microflora and assessing its effect on the quality of the beverage as early as during fermentation.

This article describes the physicochemical, techno-functional, and antioxidant properties of leaves, stems, green seeds, and mature seeds of black nightshade (Solanum nigrescens M. Martens & Galeotti), evaluating its potential for functional food formulations. The plant materials were dehydrated at 60°C, ground, and analyzed using standardized methods for chemical composition, techno-functional properties, and antioxidant activity. The results indicated significant variations (p < 0.05) in moisture, ash, lipid, protein, fiber, and carbohydrate contents across the plant parts, reflecting their potential nutritional uses. S. nigrescens leaves demonstrated the highest protein content (22.58 g/100 g) while mature seeds exhibited the highest lipid content (6.32 g/100 g), suggesting suitability as functional lipid sources. In terms of techno-functional properties, stems presented superior water absorption capacity (9.76 g/g), which could be valuable in food formulations requiring high hydration. Additionally, the leaf extract showed the highest total phenolic content (12,038.33 mg GAE/g) and total flavonoids (13,192.15 mg EC/g), which correlated with significant antioxidant activity (90.55% DPPH•+ inhibition). These results highlighted the high potential of S. nigrescens leaves as a bioactive ingredient in functional foods. S. nigrescens proved to be a rich source of nutrients and bioactive compounds that can be used in food products, including protein-rich supplements, lipid-based functional ingredients, hydrating agents in bakery products, and natural antioxidant additives in beverages, nutraceuticals, and health-promoting formulations.