Scifood
type: channel
description: Aims & Scope: Scifood is an international peer-reviewed scientific journal. We publish high-quality original scientific articles and review articles as OPEN ACCESS. Articles are freely available online. The journal covers areas including food hygiene, food safety and quality, food microbiology, food laws and regulations, ingredients and ingredient functionality, nutraceuticals, product formulation, sensory science and sensory statistical analysis, process control and its contribution to food processing operations, food chemistry, food toxicology, food engineering, food technology and biotechnology, nourishment, public health, primary production of food, food adulteration, food economics and marketing, the environmental effect on food and food machinery. We welcome articles created by an international collective of authors that bring a new perspective to food science.
publisher: HACCP Consulting
language: en
publication name: Scifood
issn: 2989-4034
copyright: This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.
items: Smart and sustainable food packaging: recent advances in active/intelligent technologies and future directions
items: Effect of storage and packaging on physicochemical and functional properties of Es Puter powder enriched with ginger extract
items: Comparative analysis of consumer food complaints and returns regulations
items: Micro- and nanoplastics in food contact materials: a comprehensive synthesis of release mechanisms, analytical evidence, and risk implications
items: Bread made from Triticum dicoccum grain with buckwheat starter culture as a source of valuable nutrients
items: Development and physicochemical evaluation of a biologically active additive based on powders of melons and vegetables
items: The microstructure of the liver in broiler chickens under the administration of a probiotic complex of Bifidobacteria and Lactobacilli
items: Factors influencing the purchasing of organic food by Slovak consumers: Quality or promotion?
items: Koji – the only one domesticated fungi: characterization, enzymology, and use
items: Susceptibility of microflora to antibacterial drugs at different stages of hard rennet cheese production
items: Development of functional extruded crispbreads enriched with wild plant concentrates
items: Physicomechanical and drying properties of soybean seeds under low-temperature convective drying
items: Development and quality control of craft breads
items: Comparative evaluation of quality composition, fatty acid profiles, and seasonal variability of kumys from mare’s milk
items: Evaluation of the biological value and food safety of restructured yak meat product
items: Development of a functional meat roll enriched with natural antioxidants from plant raw materials
items: Optimization of the recipe of cooked sausage products with the addition of cuttlefish liver, red caviar, and spelt flour
items: Synthesis and research of the intelligent automatic control system for a fruit drying apparatus
items: The physicochemical and sensory profiles of spreadable dairy matrix obtained from kidney bean milk-like extract and cow milk blends
items: Mathematical modeling and optimization of the granulation process of biomass-based products with potential applications in the feed and food industries
items: Effects of a probiotic complex on liver morphology in broiler chickens
items: Beef quality and sensory traits in relation to subcutaneous fat color in dairy bulls
items: Global and regional trends in public interest in cola and energy drinks across English-speaking countries
items: Comparative assessment of the quality of meat and lard products of three-way crossbred pigs
items: Legal regulation of labeling extra virgin and virgin olive oil
items: The current state of carbon footprint quantification and tracking in the agri-food industry
items: Enhancing fish pâté with non-traditional ingredients: maca root, broccoli, and beetroot
items: Microbiological changes in craft hard cheeses from raw goat milk during ripening with the use of mites Acarus siro
items: Sprouted grain-based non-alcoholic beverages: a review
items: Organic food consumption dynamics in Germany during economic crises

Smart and sustainable food packaging: recent advances in active/intelligent technologies and future directions
type: item
description: This narrative review synthesizes current knowledge and technological advances in smart and sustainable food packaging and focuses on active, intelligent, and bio-based systems. No experimental units, treatments, or controlled interventions were applied because this study is based solely on structural assessments of published scientific literature, regulatory documents, and technical reports. The goal is to clarify how new packaging technologies contribute to food quality, food safety assurance, and environmental performance. Active packaging technology incorporating antimicrobial agents, antioxidant emitters, gas removers, and natural bioactive compounds has demonstrated strong potential to extend shelf life and reduce microbial and oxidative degradation across various food categories. Intelligent packaging systems, including time-temperature indicators, freshness sensors, and biosensing materials, monitor product status in real time, improving transparency across the supply chain. At the same time, bio-based and biodegradable materials such as plant-derived polymers, starch composites, and cellulose films provide environmentally responsible alternatives to existing plastics and support circular economic strategies. Sustainability assessments, environmental burdens, and regulatory reviews indicate ongoing challenges related to safety assessments, movement controls, and global harmonization. Consumer Acceptance Studies further emphasize that perceived safety, environmental benefits, and usability strongly influence the willingness to adopt new packaging systems. This comment suggests that integrating active, intelligent, and bio-based components is essential to developing safe and sustainable next-generation packaging solutions. To accelerate the commercial adoption of innovative and sustainable packaging technologies in the future, the focus should be on regulatory alignment, scalable industrial manufacturing, and digital integration.
subject: Articles
  topic: section
subject: smart food packaging
  topic: keywords
subject: active packaging
  topic: keywords
subject: intelligent packaging
  topic: keywords
subject: sustainable materials
  topic: keywords
subject: food safety
  topic: keywords
subject: waste reduction
  topic: keywords
creator: Eunjeong Park
creator: Ki Han Kwon
rights: Copyright (c) 2026 Eunjeong Park, Ki Han Kwon (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2026-01-12
publication date: 2026-01-12
starting page: 1
ending page: 19
doi: 10.5219/scifood.83

Effect of storage and packaging on physicochemical and functional properties of Es Puter powder enriched with ginger extract
type: item
description: Ginger (Zingiber officinale Rosc.) contains bioactive compounds, such as phenols, that could enrich Es Puter, a traditional Indonesian frozen dessert, and transform it into a functional food. Consumer demand for practical food has driven the development of Es Puter powder, which can be stored and redissolved in water to restore its soft texture after freezing. This study aimed to determine the effect of storage time (0 and 14 days) and selection of packaging types (plastic clips and foil sachets) on the physical quality (rehydration, dissolving time, emulsion stability, and microstructure profile with SEM) and the chemical quality (moisture content, pH value, and antioxidant activity, as well as functional group profile with FTIR) of Es Puter powder enriched with ginger extract. Packaging type and storage time significantly affected (p<0.05) rehydration, dissolving time, moisture content, pH value, emulsion stability, and antioxidant activity. Storage time showed effects on SEM and FTIR analyses.
subject: Articles
  topic: section
subject: Es Puter
  topic: keywords
subject: ginger
  topic: keywords
subject: packaging
  topic: keywords
subject: physicochemical quality
  topic: keywords
subject: storage
  topic: keywords
creator: Ahmad Nimatullah Al-Baarri
creator: Laila Rahmawati
creator: Azalia Rachma Tara
creator: Nabillah Theodora Aurelia Avanti
creator: Swastika Dewi
rights: Copyright (c) 2026 Ahmad Nimatullah Al-Baarri, Laila Rahmawati, Azalia Rachma Tara, Nabillah Theodora Aurelia Avanti, Swastika Dewi (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2026-01-14
publication date: 2026-01-14
starting page: 20
ending page: 40
doi: 10.5219/scifood.62

Comparative analysis of consumer food complaints and returns regulations
type: item
description: The article aims to analyze the legal regulation of food complaints and returns from the perspective of European Union law and the legal systems of selected Central European countries (the Slovak Republic, the Czech Republic, Austria, Poland, and Hungary). Special attention is paid to the relationship between consumer law, food law, and food safety rules, especially for perishable and hygienically sensitive foods. The article emphasizes that although Directive 2011/83/EU on consumer rights harmonizes the general 14-day right of withdrawal for distance contracts, foods often fall under the exceptions under Article. 16 letters d) and e), which, however, do not limit the consumer's rights from liability for defects and from general food law. The core of the work is a comparative analysis of the legal regulation in five countries, supplemented by a synthetic table. Based on the findings, specific de lege ferenda measures are proposed for Slovak legislation, in particular the introduction of a special food complaint regime in Act No. 108/2024 Coll., an explicit link between the recall of a batch and the individual consumer's right to a refund, as well as a clearer link between misleading food labeling and the right to a complaint and a refund of the purchase price
subject: Articles
  topic: section
subject: food law
  topic: keywords
subject: consumer protection
  topic: keywords
subject: complaint
  topic: keywords
subject: food return
  topic: keywords
subject: Directive 2011/83/EU, Regulation (EC) No. 178/2002
  topic: keywords
subject: de lege ferenda
  topic: keywords
creator: Katarína Zajác Ševcová
rights: Copyright (c) 2025 Katarína Zajác Ševcová (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2025-12-04
publication date: 2025-12-04
starting page: 627
ending page: 641
doi: 10.5219/scifood.85

Micro- and nanoplastics in food contact materials: a comprehensive synthesis of release mechanisms, analytical evidence, and risk implications
type: item
description: Micro- and nanoplastics (MNPs) have emerged as a critical group of contaminants in food systems, particularly due to their release from food contact materials (FCMs). In 2025, the European Food Safety Authority (EFSA) published an extensive literature review analysing the mechanisms, extent, and implications of MNP release from common packaging polymers. Polymers such as polyethylene (PE), polypropylene (PP), polyethylene terephthalate (PET), polystyrene (PS), and polylactic acid (PLA) can emit micro- and nanosized particles during production, handling, heating, or storage. Physicochemical degradation processes, including thermo-oxidation, photo-oxidation, hydrolysis, and mechanical abrasion, mainly drive the release. Analytical studies have identified significant variability in particle detection using methods such as Fourier-transform infrared (FTIR) and Raman microspectroscopy, pyrolysis–gas chromatography/mass spectrometry (Py-GC/MS), and laser direct infrared (LDIR) imaging. Reported concentrations typically range from 10² to 10⁶ particles per litre, depending on polymer type, exposure time, and temperature. Despite technological progress, a lack of harmonised protocols, certified reference materials, and unified reporting metrics continues to limit comparability among studies. Although the toxicological significance of MNP exposure from packaging is not yet fully understood, cumulative intake through packaging, environmental, and dietary sources remains an emerging concern. EFSA emphasised the urgent need for method harmonisation, development of reference materials, and comprehensive risk assessment integrating analytical, exposure, and toxicological data.
subject: Articles
  topic: section
subject: microplastics
  topic: keywords
subject: nanoplastics
  topic: keywords
subject: food contact materials
  topic: keywords
subject: migration
  topic: keywords
subject: packaging
  topic: keywords
subject: analytical methods
  topic: keywords
subject: EFSA
  topic: keywords
subject: risk assessment
  topic: keywords
creator: Jozef Čapla
creator: Peter Zajác
creator: Jozef Čurlej
creator: Martina Fiksleová
creator: Simona Kunová
rights: Copyright (c) 2025 Jozef Čapla, Peter Zajác, Jozef Čurlej, Martina Fiksleová, Simona Kunová (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2025-11-07
publication date: 2025-11-07
starting page: 596
ending page: 611
doi: 10.5219/scifood.80

Bread made from Triticum dicoccum grain with buckwheat starter culture as a source of valuable nutrients
type: item
description: This study aimed to evaluate the nutritional value of bread prepared from Triticum dicoccum grain on thick buckwheat sourdough. Products made from Triticum dicoccum grain are attracting significant interest among consumers and researchers due to their higher nutritional value, unique taste and aroma, and beneficial properties. Our data showed that the studied variety of Triticum dicoccum grain had a higher protein content than commercial wheat. The quantity and quality of gluten in Triticum dicoccum grain are inferior to those of commercial wheat (Triticum aestivum). The ratio of gliadin to glutenin in emmer was higher than in common wheat. This indicates that to obtain high-quality bread from Triticum dicoccum grain, technological methods are necessary. Triticum dicoccum grain has hard, tightly adhering husks. Therefore, to soften the husks and improve bread quality, the grain was pre-treated with an enzyme preparation containing cellulase, β-glucanase, and xylanase. Fermentation of the grain led to changes in the microstructure of the surface and cross-sections. After fermentation under optimal enzyme conditions, the Triticum dicoccum grain was dispersed. Thick buckwheat sourdough was prepared using flour from whole-ground buckwheat grain and kefir grain culture Lc3/P1/Ac1. The kefir grain culture contained the following microorganisms: Lactococcus lactis, Lactococcus cremoris, Leuconostoc dextranicum, Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus fermenti, Acetobacter aceti, Saccharomyces cerevisiae, Saccharomyces lactis. Additionally, no baker’s yeast was added. Experimental data show that the sourdough exhibits high fermentative activity. To improve the bread's physicochemical properties, 4% dry wheat gluten was added. It was established that the optimal amount of thick buckwheat sourdough is 50% of the mass of dispersed Triticum dicoccum grain. The resulting bread possessed good sensory, physicochemical, and nutritional properties. The bre…
subject: Articles
  topic: section
subject: Triticum dicoccum grain
  topic: keywords
subject: buckwheat sourdough
  topic: keywords
subject: bread
  topic: keywords
subject: chemical composition
  topic: keywords
creator: Elena Kuznetsova
creator: Maksim Rebezov
creator: Zhyldyz Irmatova
creator: Victoria Simonova
creator: Sukhrab Makhmudov
creator: Sanavar Azimova
creator: Damira Tattibayeva
rights: Copyright (c) 2025 Elena Kuznetsova , Maksim Rebezov, Zhyldyz Irmatova, Victoria Simonova, Elena Kuznetsova, Sukhrab Makhmudov, Sanavar Azimova, Damira Tattibayeva (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2025-12-13
publication date: 2025-12-13
starting page: 656
ending page: 672
doi: 10.5219/scifood.74

Development and physicochemical evaluation of a biologically active additive based on powders of melons and vegetables
type: item
description: Tomato and watermelon powders are promising sources of functional ingredients containing lycopene, citrulline, vitamins, and minerals. Due to their antioxidant, anti-inflammatory, and cardioprotective properties, they are considered valuable for the prevention of cardiovascular and oncological diseases and for supporting general health. Lycopene is recognized as one of the most effective natural antioxidants and is actively studied in the context of chronic disease prevention. The objective of this controlled experimental study was to develop a lycopene-enriched dietary supplement (DS) using local varieties of tomatoes and watermelons, combined with auxiliary ingredients to enhance bioavailability and consumer properties. For lycopene extraction, tomatoes and watermelons were subjected to infrared drying at 50–60 °C until a residual moisture of 10–13 %, followed by hexane extraction (raw material: solvent ratio 1:5) at 40 °C for 45 min. The developed supplement included lycopene, pumpkin seed powder, safflower oil, tomato powder, and watermelon powder. Five formulations were tested, with experimental units randomly allocated to recipes for organoleptic evaluation. Sensory analysis identified the formulation with the ratio 1:3:1:8:7 as the most preferred. This composition was further characterized for its chemical profile, including dietary fiber, ash, protein, fat, carbohydrates, vitamins, water- and fat-soluble antioxidants, and trace elements. The results confirmed that the selected formulation combines high antioxidant potential with balanced nutritional composition and acceptable sensory quality. These findings support the feasibility of producing lycopene-based functional foods and dietary supplements from local plant resources in Kazakhstan, thereby contributing to population health and the development of innovative agri-food technologies. This study was conducted within the framework of the project “Development of technology for the production of biologically…
subject: Articles
  topic: section
subject: lycopene
  topic: keywords
subject: tomato powder
  topic: keywords
subject: watermelon powder
  topic: keywords
subject: extraction
  topic: keywords
subject: food additive
  topic: keywords
creator: Gulzhan Zhumaliyeva
creator: Gulmira Kenenbay
creator: Urishbay Chomanov
creator: Assiya Shoman
creator: Ainel Baizakova
rights: Copyright (c) 2025 Gulzhan Zhumaliyeva, Gulmira Kenenbay, Urishbay Chomanov, Assiya Shoman, Ainel Baizakova (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2025-10-28
publication date: 2025-10-28
starting page: 580
ending page: 595
doi: 10.5219/scifood.72

The microstructure of the liver in broiler chickens under the administration of a probiotic complex of Bifidobacteria and Lactobacilli
type: item
description: The global consumption of broiler chicken meat is increasing annually, which involves the use of intensive technologies in poultry farming and the application of a significant number of additives aimed at preventing infectious diseases in livestock. One such means is the probiotic preparation TIMM-P, which includes Bifidobacterium gallinarum, Lactobacillus rhamnosus, Lactobacillus plantarum, and Lactobacillus paracasei subsp. paracasei. To determine the effectiveness of its use, two groups of one-day-old Cobb 500 broiler chickens, each comprising 50 birds, were formed. The probiotic TIMM-P was administered via drinking over 2 hours in the morning, before feeding, on days 1–5, 21–25, and 30–35 of the rearing period. The liver microstructure of one-day-old broiler chickens did not differ between the groups, more pronounced changes were recorded at an older age. On the 14th day of growth in broiler chickens that received the basic diet, the cytoplasm of hepatocytes was characterised by a reduced optical density and contained small lipid droplets. During the administration of the probiotic TIMM-P to the chickens in this period, the cytoplasm of hepatocytes had a uniform and intense colouration while maintaining the radiality of the tubular structure of the liver lobules. On the 28th day of growth in broiler chickens of the control group, the development of fatty liver dystrophy was observed. The administration of probiotics to broiler chickens was associated with the development of small-droplet fatty liver dystrophy. On the 42nd day of growth, the phenomena of apoptosis, necrosis of hepatocytes, and fatty liver dystrophy with sections of the portal tracts in a state of interstitial inflammation, with stasis in various sections of the venous bed were detected in the liver of broiler chickens of the control group. The use of probiotics in broiler chickens partially reduced the intensity of pathological changes in the liver; however, in some animals, destruction of the tu…
subject: Articles
  topic: section
subject: Bifidobacterium gallinarum
  topic: keywords
subject: Lactobacillus rhamnosus
  topic: keywords
subject: Lactobacillus plantarum
  topic: keywords
subject: Lactobacillus paracasei ssp. paracasei
  topic: keywords
subject: broiler chicken rearing
  topic: keywords
creator: Artem Vivych
creator: Olha Iakubchak
creator: Leonid Horalskyi
creator: Larysa Shevchenko
creator: Lyudmila Beyko
creator: Anastasia Lialyk
creator: Yuliya Kryzhova
creator: Tatyana Naumenko
rights: Copyright (c) 2025 Artem Vivych, Olha Iakubchak , Leonid Horalskyi, Larysa Shevchenko, Lyudmila Beyko, Anastasia Lialyk, Yuliya Kryzhova, Tatyana Naumenko (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2025-09-24
publication date: 2025-09-24
starting page: 537
ending page: 560
doi: 10.5219/scifood.68

Factors influencing the purchasing of organic food by Slovak consumers: Quality or promotion?
type: item
description: This study explores the purchasing behaviour of Slovak consumers regarding organic food. Using data collected by CAWI from 318 respondents, the research aims to examine the relationship between the socio-economic characteristics of Slovak consumers and their purchasing behaviour, with particular attention to the factors influencing their decision to buy organic food. Based on the chi-square test of independence, results show that the purchase of organic food depends on consumers' income and education levels. Organic food consumption is primarily driven by factors related to high quality, nutritional content, sensory attributes of organic food and healthy lifestyle, rather than by external social trends such as celebrity endorsement, curiosity, fashion, and trendiness, which are considered the least important. Additionally, the purchase of organic food is most frequently initiated for personal use and general household consumption, while purchases for children or individuals with allergies are less common. Using hierarchical cluster analysis, the study identifies three clusters of conumers who make decisions about purchasing organic food based on the same factors: (1) fashion and celebrities, (2) high quality, sensory quality, nutrient content, healthy lifestyle and traditional production methods, (3) fair trade, locally produced, family, curiosity, environmental impact, absence of GMOs and additives and controlled production process). The first cluster was the smallest. These were marginalized, niche factors. The second cluster consisted of respondents for whom the quality of the product, its features, as well as health and traditional production methods were important. The third cluster of respondents included people for whom social, environmental, and safety factors were important. These findings provide valuable insights for segmenting the organic food market and for developing product labelling policies and marketing communication strategies.
subject: Articles
  topic: section
subject: organic food
  topic: keywords
subject: factors
  topic: keywords
subject: consumption
  topic: keywords
subject: cluster analysis
  topic: keywords
subject: Slovak consumer
  topic: keywords
creator: Malgorzata Jarossová
creator: Paulina Krnáčová
creator: Julia Wojciechowska Solis
creator: Renáta Benda Prokeinová
creator: Joanna Smoluk Sikorska
creator: Magdalena Śmiglak Krajewska
creator: Mariusz Malinowski
creator: Stanislav Rojík
rights: Copyright (c) 2025 Malgorzata Jarossová, Paulina Krnáčová, Julia Wojciechowska Solis, Renáta Benda Prokeinová, Joanna Smoluk Sikorska, Magdalena Śmiglak Krajewska, Mariusz Malinowski, Stanislav Rojík (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2025-08-27
publication date: 2025-08-27
starting page: 451
ending page: 466
doi: 10.5219/scifood.67

Koji – the only one domesticated fungi: characterization, enzymology, and use
type: item
description: Koji mold (Aspergillus oryzae) is the only known domesticated fungal species, playing a central role in traditional East Asian fermented foods such as soy sauce, miso, and sake. This filamentous fungus is highly valued for its exceptional enzymatic capabilities, as it secretes diverse hydrolytic enzymes, including proteases and amylases. A. oryzae possesses 65 endopeptidase and 69 exopeptidase genes, supporting efficient protein degradation. In contrast, A. sojae contains 83 endopeptidase and 67 exopeptidase genes. Key enzymes include alkaline protease (optimal at pH 9.0 and 40 °C), neutral protease I (broad specificity), and acid protease (optimal at pH 3.7, 39 kDa). α-Amylase and glucoamylase production are also prominent; the former exhibits thermal stability up to 75 °C, while the latter displays optimal activity at 60 °C and has a molecular weight of between 60–70 kDa. Genomic studies reveal that A. oryzae contains three amylase genes, in contrast to only one in A. sojae, which correlates with its superior saccharification performance. Importantly, A. oryzae is genetically incapable of producing aflatoxin due to critical mutations in the aflR regulatory gene and deletions within the aflatoxin biosynthesis cluster, particularly in Group 1 and 2 strains that dominate industrial use. Koji mold is traditionally cultivated through solid-state fermentation, primarily on steamed, polished rice, under controlled conditions (30–35°C, 90% humidity). This review provides a comprehensive overview of the enzymology, genomic adaptations, and fermentation technologies associated with A. oryzae, emphasizing its unique domestication, safety profile, and industrial relevance in enzyme production and sustainable food biotechnology.
subject: Articles
  topic: section
subject: koji
  topic: keywords
subject: fermentation
  topic: keywords
subject: microbial enzymes
  topic: keywords
subject: Aspergillus oryzae
  topic: keywords
creator: Dušan Straka
creator: Lukáš Hleba
creator: Štefan Ailer
rights: Copyright (c) 2025 Dušan Straka, Lukáš Hleba, Štefan Ailer (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2025-07-23
publication date: 2025-07-23
starting page: 426
ending page: 436
doi: 10.5219/scifood.63

Susceptibility of microflora to antibacterial drugs at different stages of hard rennet cheese production
type: item
description: The research aimed to analyze the susceptibility of milk microflora isolated at different stages of hard rennet cheese production and its evaluation. The susceptibility to antibacterial drugs of isolated cultures of bacteria Escherichia coli, Klebsiella pneumoniae, and Acinetobacter baumannii, which were found in the finished product, was determined. For each study, 15 samples of bacterial cultures were selected, and the experiment was conducted in triplicate. A total of 180 bacterial culture samples were examined. The disk diffusion method was used to determine the susceptibility of bacteria to antibacterial drugs. Studies of the resistance of bacteria isolated at different stages of hard rennet cheese “Ukrainian” production showed that the final product contains Escherichia coli, Klebsiella pneumoniae, and Acinetobacter baumannii resistant to certain antibacterial drugs, which may pose a health threat to consumers. Among the microflora isolated from raw milk, Escherichia coli was resistant to fluoroquinolones, penicillins, cephalosporins, tetracyclines, aminoglycosides, trimethoprim, and fosfomycin. In the normalized mixture, Escherichia coli was resistant to gentamicin and amikacin and moderately resistant to doxycycline. After pasteurization, Escherichia coli was susceptible to ciprofloxacin and resistant to all other tested antibacterial drugs. Resistance to gentamicin and amikacin, as well as moderate resistance to doxycycline, was maintained at almost every stage of production and in the final product. After pasteurization, these bacteria isolated from the brine became resistant to most antibacterial drugs, except for ciprofloxacin, gentamicin, amikacin, and fosfomycin. Klebsiella pneumoniae, isolated from the brine, was resistant to ampicillin after its pasteurization. It was resistant to fosfomycin both before and after pasteurisation of the brine. The bacterium isolated from the finished cheese retained resistance to fosfomycin and ampicillin. Acinetobacte…
subject: Articles
  topic: section
subject: milk
  topic: keywords
subject: cheese
  topic: keywords
subject: bacteria
  topic: keywords
subject: antibacterial drugs
  topic: keywords
subject: antimicrobial resistance
  topic: keywords
creator: Olha Iakubchak
creator: Olha Martynenko
creator: Tetiana Taran
creator: Alina Menchynska
creator: Mykola Nikolaenko
creator: Oleksandr Savchenko
creator: Yevheniia Marchyshyna
creator: Alina Omelian
rights: Copyright (c) 2025 Olha Iakubchak, Olha Martynenko, Tetiana Taran, Alina Menchynska, Mykola Nikolaenko, Oleksandr Savchenko, Yevheniia Marchyshyna, Alina Omelian (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2025-09-24
publication date: 2025-09-24
starting page: 520
ending page: 536
doi: 10.5219/scifood.58

Development of functional extruded crispbreads enriched with wild plant concentrates
type: item
description: In the context of growing interest in functional nutrition, enriching food products with naturally active compounds is an important task. This research aimed to develop extruded cereal crackers enriched with concentrates from wild plants in Kazakhstan, such as hawthorn (Crataegus laevigata), chokeberry, rosehip, and sea buckthorn. The concentrates were obtained by ultrasound-assisted extraction and concentrated using vacuum evaporation. Wheat and buckwheat crispbreads were prepared by high-temperature extrusion. Afterwards, a plant-based syrup containing the concentrates was applied. This was a controlled experimental study. Samples were prepared using a fixed recipe and analyzed for bioflavonoid content and quality indicators. The bioactive composition was evaluated in the accredited laboratory of Nutritest LLP according to the methodology Р 4.1.1672-2003. The highest content of rutin (157.8 ± 7.9 mg/100 g) was observed in hawthorn samples, dihydroquercetin (181.93 ± 9.10 mg/100 g) in chokeberry samples, and chlorogenic acid (42.75 ± 2.14 mg/100 g) in sea buckthorn samples. All samples met physicochemical standards (moisture, acidity, ash content). The study confirmed the high antioxidant activity and potential of wild plants for the development of functional foods. These products have attractive sensory characteristics and are promising for use in preventive nutrition.
subject: Articles
  topic: section
subject: bioflavonoids
  topic: keywords
subject: concentrates
  topic: keywords
subject: crispbreads
  topic: keywords
subject: ultrasound
  topic: keywords
subject: wildplants
  topic: keywords
creator: Assel Izembayeva
creator: Zilikha Moldakulova
creator: Koylanov Kasymkhan
creator: Togzhan Akhlan
creator: Erik Askarbekov
creator: Azhar Kerimbayeva
creator: Asemgul Abdreeva
rights: Copyright (c) 2025 Assel Izembayeva, Zilikha Moldakulova, Koylanov Kasymkhan, Togzhan Akhlan, Erik Askarbekov, Azhar Kerimbayeva, Asemgul Abdreeva (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2025-10-06
publication date: 2025-10-06
starting page: 561
ending page: 579
doi: 10.5219/scifood.55

Physicomechanical and drying properties of soybean seeds under low-temperature convective drying
type: item
description: The peculiarity of the soybean drying process is that it slowly releases moisture, making it easily damaged by mechanical movements. The soybean shell dries faster, with the surface quickly dehydrating, while the central part remains moist. Soybeans must be dried so that the rate of moisture evaporation from the surface of the grain does not exceed the rate of moisture movement from the centre of the grain to its surface. Soybeans contain more protein and fat compared to grains of other crops. The large amount of protein in soybeans creates favourable conditions for the development of mould fungi. Additionally, soybeans are highly hygroscopic. Therefore, it is relevant to conduct a study of the characteristics of soybean seeds. The primary objective is to optimize the low-temperature convective drying process of soybean seeds by analyzing their physicomechanical and thermophysical properties, as well as evaluating the impact of drying temperature on seed germination and quality. In particular, an analysis of physico-mechanical, thermophysical, heat and mass transfer, kinetic, and biochemical characteristics was carried out. In the article, alongside a review of the literature concerning the properties of soybean seeds by various authors, original research has also been conducted. These properties depend on the action of a complex of factors, including the temperature and humidity of the heat carrier, seed humidity, and other variables. Knowledge of these properties enables the drying process to be carried out effectively and to be intensified. The properties presented, based on both the findings of other authors and the author's research, provide an opportunity for a comprehensive assessment of these characteristics. The original research can be divided into three stages, aimed at determining the following properties of soybean seeds as a drying object: physico-mechanical, thermophysical, and heat and mass transfer properties. The heat and mass transfer characterist…
subject: Articles
  topic: section
subject: properties
  topic: keywords
subject: soybean
  topic: keywords
subject: convective drying
  topic: keywords
subject: intensity
  topic: keywords
subject: germination
  topic: keywords
creator: Vadim Paziuk
creator: Valentyna Bandura
creator: Serhii Biriukov
creator: Andriy Martynyuk
creator: Petro Drozd
creator: Alina Menchynska
creator: Yevheniia Marchyshyna
creator: Mykola Gruntkovskyi
rights: Copyright (c) 2025 Vadim Paziuk, Valentyna Bandura, Serhii Biriukov , Andriy Martynyuk, Petro Drozd, Alina Menchynska, Yevheniia Marchyshyna, Mykola Gruntkovskyi (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2025-08-27
publication date: 2025-08-27
starting page: 484
ending page: 500
doi: 10.5219/scifood.54

Development and quality control of craft breads
type: item
description: Craft bakeries that use local raw materials set themselves the task of providing the population with high-quality food products. This problem requires significant efforts in finding local raw materials of high nutritional value available for mass consumption and their effective use. It is also important to identify the available reserves of food nutrients in regional raw materials to ensure a balanced diet for Ukrainians during periods of psycho-emotional stress under martial law conditions. The results of our research, described and confirmed in a previous article (1964), showed the correct choice of functional additives, such as sprouted wheat grain, pumpkin puree and milk thistle flour in bread dough recipes, which indicates a significant progress in the popularization of healthy nutrition. The tested dough samples had increased nutritional value. This article will continue research on obtaining ready-made craft bread products, such as "Family", "Slavic", and "Peasant", which are high in biological value and serve a functional purpose, meeting the modern requirements of healthy nutrition. Our further scientific research aims to substantiate the technological modes of formation and baking of the aforementioned types of bread. Our research and work on craft bread using local ingredients is important to provide the population with high-quality food. We have already researched the use of functional additives such as sprouted wheat grain, pumpkin puree and milk thistle flour to increase the nutritional value of bread dough. Thesesupplements are important for popularizing healthy nutrition among Ukrainians, especially in conditions of psycho-emotional stress and martial law. In the article, we will take concrete steps to further improve the technology of craft breads and expand the assortment of craft breads.
subject: Articles
  topic: section
subject: craft bread
  topic: keywords
subject: pumpkin puree
  topic: keywords
subject: milk thistle
  topic: keywords
subject: dietary supplements
  topic: keywords
creator: Tetiana Semko
creator: Olga Ivanishcheva
creator: Olena Pakhomska
creator: Tetiana Yudina
rights: Copyright (c) 2025 Tetiana Semko, Olga Ivanishcheva, Olena Pakhomska, Tetiana Yudina (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2025-09-19
publication date: 2025-09-19
starting page: 501
ending page: 519
doi: 10.5219/scifood.53

Comparative evaluation of quality composition, fatty acid profiles, and seasonal variability of kumys from mare’s milk
type: item
description: Kumys, a traditional fermented dairy product derived from mare’s milk, possesses unique nutritional properties with significant potential in the functional food market. This study presents a comparative evaluation the chemical composition, and fatty acid profiles of kumys obtained from Kazakh mare’s milk across two key regions in southern Kazakhstan (Almaty and Zhambyl) over five months of lactation (July to November). A total of 240 kumys samples were analyzed using MilkoScan FT1 for standard milk parameters and gas chromatography GC Shimadzu GC-2010 Plus for fatty acid profiling. Principal component analysis (PCA), ANOVA, and correlation analysis were applied to explore regional and seasonal variation. The results revealed significant differences in the composition between regions and across lactation months. Kumys from the Almaty region exhibited higher levels of protein (1.59% vs. 1.41%), lactose (5.68% vs. 5.12%), and solids-not-fat, while Zhambyl samples showed higher fat content (1.86% vs. 1.52%) and more favorable thrombogenic index (TI) values. Notably, linoleic acid (C18:2n6c) content increased by 28% from July (0.46 g/100g fat) to November (0.59 g/100g fat), and alpha-linolenic acid (C18:3n3c) increased by 21% over the same period.. The n-6/n-3 ratio improved significantly in autumn months, particularly in Zhambyl, suggesting enhanced health-promoting qualities. PCA distinguished samples based on both geographic and seasonal factors, with lactation stage having a more substantial impact on kumys composition than region. These findings underscore the importance of lactation month and regional pasture characteristics in shaping the nutritional value of kumys and provide a scientific basis for optimizing their production and valorization in the dairy sector.
subject: Articles
  topic: section
subject: mare’s milk
  topic: keywords
subject: kumys
  topic: keywords
subject: fatty acid
  topic: keywords
subject: lactation
  topic: keywords
subject: fermented dairy product
  topic: keywords
creator: Togzhan Boranbayeva
creator: Zhanna Dossimova
creator: Dulat Zhalеlov
creator: Ayazhan Bolat
creator: Aida Abzhaliyeva
creator: Maxat Toishimanov
rights: Copyright (c) 2025 Togzhan Boranbayeva, Zhanna Dossimova, Dulat Zhalеlov, Ayazhan Bolat, Aida Abzhaliyeva, Maxat Toishimanov (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2025-08-26
publication date: 2025-08-26
starting page: 437
ending page: 450
doi: 10.5219/scifood.52

Evaluation of the biological value and food safety of restructured yak meat product
type: item
description: The article aims to study the qualitative parameters of the restructured yak meat product. Yak meat was treated with a brine solution containing cherry plum juice, a rich source of organic acids. The raw meat material for the restructured product was ground on a spinner with a 16-25 mm diameter grate. Then salting was carried out for 6 hours at t = 10 -12 °C, with brine poured at 10 % by mass into the meat material. The raw meat material was sent to a stirrer for 60 minutes of massaging. Massaged raw meat was sent for maturation (τ = 24-48 h at t = 18ºC). During the maturation of yak meat, a certain degree of protein extraction occurred, as well as a muscle-relaxing effect caused by the presence of cherry plum juice and salt. Meat raw material, chopped and cooled at a temperature of 0 to +2 °C, was placed in a stirrer and stirred for 20-30 min with gradual introduction of hydrated lentil meal, spices, sodium nitrite, and water (ice) in an amount of 10% of the weight of the meat raw material. Then sausages were moulded into casings, and precipitation was carried out at τ =3 h and t =4-8ºC. The prepared sausage products were heat-treated. The chemical, mineral, amino acid, vitamin, and fatty acid compositions of the finished restructured products were studied. The use of cherry plum juice in massaging yak meat and lentil flour in the recipe of the experimental product also contributes to its enrichment with amino acids, vitamins, and minerals. Analysis of the amino acid composition of experimental and control products showed that in the experimental product, the amount of all essential amino acids significantly prevails in comparison with the control product. Thus, valine is more by 3289 mg, isoleucine by 1154 mg, leucine by 567 mg, lysine by 266 mg, methionine+cystine by 797 mg, threonine by 234 mg, tryptophan by 175 mg, phenylalanine+tyrosine by 1103 mg. Analysis of the mineral composition of the restructured products showed that the experimental product contains mo…
subject: Articles
  topic: section
subject: yak
  topic: keywords
subject: meat
  topic: keywords
subject: restructured meat product
  topic: keywords
subject: lentil flour
  topic: keywords
subject: cherry plum juice
  topic: keywords
subject: micronutrient profile
  topic: keywords
subject: nutritional prevention
  topic: keywords
subject: biological value
  topic: keywords
subject: food safety
  topic: keywords
creator: Leila Kaimbayeva
creator: Salamat Abdykalykova
creator: Zhanat Iskakova
creator: Saule Kazikhanova
creator: Kenesh Alymbekov
creator: Aijan Satybaldieva
creator: Lyazat Kalashinova
creator: Daniyar Zhantleuov
rights: Copyright (c) 2025 Leila Kaimbayeva, Salamat Abdykalykova, Zhanat Iskakova, Saule Kazikhanova, Kenesh Alymbekov, Aijan Satybaldieva, Lyazat Kalashinova, Daniyar Zhantleuov (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2025-12-08
publication date: 2025-12-08
starting page: 642
ending page: 655
doi: 10.5219/scifood.48

Development of a functional meat roll enriched with natural antioxidants from plant raw materials
type: item
description: Incorporating plant-derived antioxidants into meat products aligns with the demand for clean-label, functional foods, offering a strategy to improve nutritional value and oxidative stability. However, optimized formulations that balance functionality and sensory acceptance remain underexplored. Methods: A controlled 3×3 factorial experiment was conducted to evaluate the impact of eggplant peel (5%, 10%, 15%) and barberry powder (1, 3, 5 g/100 g meat) on antioxidant activity, vitamin B (B1+B2) content, microbiological safety, and sensory properties of meat rolls. Analytical methods included Folin–Ciocalteu spectrophotometry (ISO 14502-1), HPLC (ISO 20633:2015), total viable count assessment (ISO 4833-1), and sensory evaluation using a trained panel and 5-point hedonic scale. The highest antioxidant activity (0.130 ± 0.003 mg gallic acid equivalents/g) was achieved at 10% eggplant peel and 3 g barberry powder. Vitamin B content increased from 0.060 ± 0.001 mg/100 g at 1 g barberry to 0.100 ± 0.002 mg/100 g at 5 g barberry. Sensory scores ranged from 2.97 ± 0.15 to 4.2 ± 0.1, peaking at 15% eggplant and 3 g barberry. Microbiological counts remained below the hygienic limit of 5 log CFU/g in all samples, indicating compliance with safety standards. The combination of 10–15% eggplant peel and 3 g barberry powder effectively enhanced antioxidant capacity and sensory appeal while maintaining microbiological safety, confirming the research hypothesis. These findings support the development of functional, plant-enriched meat products with improved nutritional and organoleptic qualities, meeting clean-label requirements and offering commercial potential. Limitations include the absence of extended shelf-life assessment and large-scale consumer studies.
subject: Articles
  topic: section
subject: meat
  topic: keywords
subject: antioxidant
  topic: keywords
subject: eggplant
  topic: keywords
subject: barberry
  topic: keywords
subject: sensory analysis
  topic: keywords
creator: Gulnara Shambulova
creator: Dinara Tlevlessova
creator: Zeinep Nurseitova
creator: Gulbagi Orymbetova
creator: Elmira Kanseitova
creator: Gaukhar Kuzembayeva
creator: Zhanat Iskakova
rights: Copyright (c) 2025 Gulnara Shambulova, Dinara Tlevlessova, Zeinep Nurseitova, Gulbagi Orymbetova , Elmira Kanseitova, Gaukhar Kuzembayeva , Zhanat Iskakova (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2025-12-02
publication date: 2025-12-02
starting page: 612
ending page: 626
doi: 10.5219/scifood.47

Optimization of the recipe of cooked sausage products with the addition of cuttlefish liver, red caviar, and spelt flour
type: item
description: The increasing demand for functional meat and fish products has prompted the search for innovative formulations enriched with bioactive and nutritionally valuable components. This study investigates the effect of incorporating non-traditional raw materials such as chicken meat, spelt flour, dried vegetables, cuttlefish ink, and red caviar into the formulation of cooked fish sausages based on hake. Three experimental sausage formulations were developed by partially replacing fish meat with 10% chicken meat and adding 6% spelt flour, along with the addition of bell pepper, olives, or garlic. Physicochemical parameters (moisture, protein, fat, ash), water-holding and moisture-binding capacity, structural–mechanical properties (shear stress), oxidative stability (acid and peroxide values), and sensory quality were assessed. Protein content in the experimental samples increased by 8–10% compared to the control (17.2 and 15.1 g/100 g). Sample 1 exhibited the highest water-holding capacity (86.3%), while samples 2 and 3 showed an 18–20% increase in structural density. During refrigerated storage (10 days), sample 3 demonstrated the best oxidative stability, with acid value rising only from 1.7 to 2.3 mg KOH/g fat. Organoleptic scores improved notably, with sample 1 scoring 4.6 points and sample 3 scoring 4.5, compared to 3.8 for the control. The formulated cooked fish sausages, which included added chicken meat, spelt flour, and dried vegetables, exhibited enhanced nutritional, technological, and sensory properties. The study confirms the feasibility of using non-traditional components to develop functional sausage products. Further investigations should explore microbial stability during long-term storage and evaluate consumer acceptance for potential commercial applications.
subject: Articles
  topic: section
subject: hake
  topic: keywords
subject: vegetable raw materials
  topic: keywords
subject: cuttlefish ink
  topic: keywords
subject: red caviar
  topic: keywords
subject: sausage products
  topic: keywords
creator: Nataliia Holembovska
creator: Taisiia Volkhova
creator: Valentyna Israelian
creator: Olha Statkevych
creator: Vladyslav Dorozhko
creator: Petro Drozd
creator: Nataliia Hryshchenco
creator: Nina Tverezovska
rights: Copyright (c) 2025 Nataliia Holembovska, Taisiia Volkhova, Valentyna Israelian, Olha Statkevych, Vladyslav Dorozhko, Petro Drozd, Nataliia Hryshchenco, Nina Tverezovska (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2025-07-07
publication date: 2025-07-07
starting page: 376
ending page: 393
doi: 10.5219/scifood.46

Synthesis and research of the intelligent automatic control system for a fruit drying apparatus
type: item
description: Modern drying technologies are essential for extending the shelf life of fruits and vegetables while minimizing energy consumption and maintaining product quality. This study presents the development and implementation of an intelligent automatic control system for a conveyor-type fruit drying apparatus, integrating fuzzy logic and artificial neural network (ANN) methodologies. The novelty of the work lies in the first real-time application of a NARMA L2 neural network controller for regulating the air relative humidity in the drying chamber. Ripe fruits (apples, pears, apricots, and plums) with high moisture content were selected and processed under industrial conditions using a G4-KSK-15 conveyor-type dryer. A dynamic mathematical model of the drying process was constructed by approximating transient characteristics via a second-order transfer function. This model served as the foundation for simulating three control strategies in MATLAB/Simulink: classic PID, PID-Fuzzy, and PID-NARMA L2. Experimental validation demonstrated that the NARMA L2 controller significantly outperformed the other methods, achieving a 57% reduction in settling time and a 74% reduction in overshoot compared to the conventional PID regulator. The improved control response directly contributed to reduced energy consumption during the drying phase. This work confirms that intelligent control systems—particularly those incorporating ANN—enhance process stability, product quality, and energy efficiency in industrial fruit drying operations. The findings provide a foundation for broader application of AI-driven control systems in the food industry.
subject: Articles
  topic: section
subject: fruit
  topic: keywords
subject: drying
  topic: keywords
subject: apparatus
  topic: keywords
subject: intelligent system
  topic: keywords
subject: computer model
  topic: keywords
subject: Fuzzy controller
  topic: keywords
subject: Narma L2 regulator
  topic: keywords
subject: synthesis
  topic: keywords
creator: Avtandil Bardavelidze
creator: Khatuna Bardavelidze
creator: Otari Sesikashvili
rights: Copyright (c) 2025 Avtandil Bardavelidze, Khatuna Bardavelidze, Otari Sesikashvili (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2025-06-04
publication date: 2025-06-04
starting page: 343
ending page: 359
doi: 10.5219/scifood.42

The physicochemical and sensory profiles of spreadable dairy matrix obtained from kidney bean milk-like extract and cow milk blends
type: item
description: As consumer interest in plant-based alternatives to traditional dairy products increases, incorporating legumes such as white beans into dairy products presents a promising opportunity for developing nutritious and palatable options. This study investigates the physicochemical and sensory properties of a dairy matrix (DM) created by mixing cow's milk with a milk-like extract of white kidney beans in various ratios. Dried white kidney beans (Phaseolus vulgaris) were sourced from a local market in Talas, Kyrgyzstan. The beans were soaked overnight, washed, ground with added water, and filtered to obtain a milk-like extract (BMLE), stored at 4°C. The DM was prepared by mixing BMLE with cow’s milk in five proportions (0%:100%, 30%:70%, 50%:50%, 70%:30%, and 100%:0%) and pasteurizing at 95°C for 25 minutes. Adding 40% CaCl2 at 95°C resulted in protein precipitation, forming a curd-like matrix, which was then self-pressed to a moisture content of 68–79% and stored at 4°C. A spreadable dairy matrix was formed in samples containing up to 50% BMLE. These experimental DMs exhibited significantly higher spreadability than the control (100% cow’s milk). Higher BMLE content correlated with increased water holding capacity (WHC) and spreadability. Samples containing BMLE had higher acidity levels compared to the control. Color analysis revealed that samples with BMLE had a more pronounced reddish hue (a*), whereas the control exhibited stronger yellowish and bluish tones (b*). Sensory analysis indicated distinct taste differences between experimental and control samples, although overall acceptability remained comparable.
subject: Articles
  topic: section
subject: cow’s milk
  topic: keywords
subject: white kidney bean
  topic: keywords
subject: milk-like extract
  topic: keywords
subject: dairy matrix
  topic: keywords
subject: hybrid cheese
  topic: keywords
creator: Ibaratkan Kurbanova
creator: Lina Lauciene
creator: Loreta Serniene
creator: Vitalijs Radenkovs
creator: Alvija Salaseviciene
creator: Sandra Kiselioviene
creator: Mukarama Musulmanova
rights: Copyright (c) 2025 Ibaratkan Kurbanova, Lina Lauciene, Loreta Serniene, Vitalijs Radenkovs, Alvija Salaseviciene, Sandra Kiselioviene, Mukarama Musulmanova (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2025-05-27
publication date: 2025-05-27
starting page: 292
ending page: 308
doi: 10.5219/scifood.39

Mathematical modeling and optimization of the granulation process of biomass-based products with potential applications in the feed and food industries
type: item
description: This study aimed to develop and validate a mathematical model for optimizing the granulation process of compound feed for cattle, with a focus on minimizing pellet crumbliness and specific energy consumption. A two-factor central composite design was used to evaluate the effects of feed mixture moisture, granulation temperature, steam pressure, and energy input. The crumbliness index was selected as the primary quality indicator. Experimental data were processed using Microsoft Excel 2010 and Statistica 10, and model adequacy was assessed using Fisher’s criterion. The resulting second-degree polynomial models enabled the prediction of optimal granulation parameters: a moisture content of 18.9%, a steam pressure of 0.31 MPa, and an energy consumption of 8.3 kWh/t, corresponding to a pellet crumbliness of 22%. The application of mathematical modeling proved effective in enhancing product quality by enabling real-time control of key technological factors. These findings support the use of optimized granulation parameters in industrial feed production to improve efficiency and reduce material losses.
subject: Articles
  topic: section
subject: modeling
  topic: keywords
subject: steam pressure
  topic: keywords
subject: granulation
  topic: keywords
subject: feed
  topic: keywords
subject: cattle
  topic: keywords
creator: Azhar Amantayeva
creator: Zheksenkul Alimkulov
creator: Nurgul Batyrbayeva
creator: Eva Mrkvicová
creator: Maya Bektursunova
creator: Kyzdygoy Shayliyeva
creator: Kuldariha Fazulova
rights: Copyright (c) 2025 Azhar Amantayeva, Zheksenkul Alimkulov , Nurgul Batyrbayeva, Eva Mrkvicová, Maya Bektursunova, Kyzdygoy Shayliyeva, Kuldariha Fazulova (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2025-07-21
publication date: 2025-07-21
starting page: 412
ending page: 425
doi: 10.5219/scifood.38

Effects of a probiotic complex on liver morphology in broiler chickens
type: item
description: In industrial livestock farming, probiotic complexes of bifidobacteria and lactobacilli are used to improve the morphofunctional state of the domestic animals of the class Mammalia. In poultry farming, they are almost not used. That is why the study of the morphofunctional state of the broiler chicken organism, namely, the macro- and histoarchitectural morphology of their liver with the use of a probiotic complex of bifidobacteria and lactobacilli is an urgent issue. The absolute liver weight of the experimental broiler chickens, one-, 14-, and 42-day-old, when fed with complete feed and drinking water with the addition of a probiotic agent, did not essentially change in comparison with the indicators of the control broiler chickens. Still, a trend in its increase became visible. During ontogenetic development, the value of the absolute liver weight directly depends on the weight increase of the poultry organism during the experimental period. In pre-weaned chickens of 28 days of age, compared with the control group of birds of the same age, the absolute weight of the liver (32.3±1.07 g) was significantly (p<0.05) 1.15 times greater. With regard to the above-mentioned, the relative liver weight of the broiler chickens is the highest at the early stages of ontogenetic development, one-day-old (4.39±0.53%) and 14-day-old (4.25±0.27%) age. In comparison with the previous age groups of the chickens, the relative liver weight of the broiler chickens at 28 and 42 days of age is significantly reduced, equal to 2.27±0.12% and 1.72±0.08%, respectively, which indicates a progressive increase in their organ weight relative to the absolute liver weight. The relative liver weight in the experimental broiler chickens is similar in all age groups compared to the control ones. This confirms the positive effect of the probiotic complex of bifidobacteria and lactobacilli on the chicken organism of the experimental groups. The linear indicators and absolute weight of the liver, in the…
subject: Articles
  topic: section
subject: probiotic complex
  topic: keywords
subject: bifidobacteria
  topic: keywords
subject: lactobacilli
  topic: keywords
subject: liver morphology
  topic: keywords
subject: absolute weight
  topic: keywords
subject: relative weight
  topic: keywords
creator: Artem Vivych
creator: Olga Iakubchak
creator: Leonid Horalskyi
creator: Tetiana Lebedenko
creator: Dmytro Umanets
creator: Anastasiia Ivaniuta
creator: Iryna Kharsika
creator: Oksana Pylypchuk
rights: Copyright (c) 2025 Artem Vivych, Olga Iakubchak , Leonid Horalskyi, Tetiana Lebedenko, Dmytro Umanets, Anastasiia Ivaniuta, Iryna Kharsika, Oksana Pylypchuk (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2025-05-30
publication date: 2025-05-30
starting page: 309
ending page: 326
doi: 10.5219/scifood.36

Beef quality and sensory traits in relation to subcutaneous fat color in dairy bulls
type: item
description: The study examines the impact of subcutaneous adipose tissue color on beef quality traits in 18–24-month-old Ukrainian Black-and-White dairy bulls. Using a 7-point scale adapted from Japanese beef grading standards, carcasses were divided into two groups based on fat color: moderately white and moderately yellow. Results showed that yellower fat was generally associated with heavier animals and carcasses, darker beef color, and increased connective tissue content. A tendency was observed for improved carcass muscle structure, such as larger muscle eye area and higher-grade muscle tissue, among carcasses with more yellowish fat. However, this was also associated with lower subcutaneous fat thickness, a slightly reduced water-holding capacity, and minor decreases in meat moisture and broth flavor characteristics. Notably, the fat color did not significantly influence the broth’s transparency or the tenderness and chewability of boiled meat. These findings suggest that adipose tissue color can reflect certain technological and sensory traits of beef, offering potential utility in carcass grading systems.
subject: Articles
  topic: section
subject: meat
  topic: keywords
subject: productivity
  topic: keywords
subject: carcass
  topic: keywords
subject: color
  topic: keywords
subject: tissue
  topic: keywords
subject: morphological composition
  topic: keywords
subject: sensory evaluation
  topic: keywords
creator: Olha Kruk
creator: Anatolii Ugnivenko
creator: Dmytro Nosevych
creator: Tetiana Antoniuk
creator: Nataliia Slobodyanyuk
creator: Valentyna Israelian
creator: Nataliia Holembovska
creator: Tatyana Naumenko
rights: Copyright (c) 2025 Olha Kruk, Anatolii Ugnivenko, Dmytro Nosevych, Tetiana Antoniuk, Nataliia Slobodyanyuk, Valentyna Israelian, Nataliia Holembovska, Tatyana Naumenko (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2025-06-03
publication date: 2025-06-03
starting page: 327
ending page: 342
doi: 10.5219/scifood.35

Global and regional trends in public interest in cola and energy drinks across English-speaking countries
type: item
description: A Google-linked plugin was used to investigate the trend in the public’s interest in cola and energy drinks. Seven English-speaking countries and the global context were studied for the time period between 2004 and 2022. The influence of time, the financial income situation in a given country, and the level of human development were investigated as potential independent variables concerning the population's interest in cola and energy drinks. The results of the current study indicate differences in interest in cola drinks and energy drinks among the populations of the seven English-speaking countries studied here. There are also differences between the country-specific context and the global one concerning the population’s interest in cola and energy drinks. Cola drinks are decreasing in significance as a topic of Google searches in Australia, India, South Africa, New Zealand, the United Kingdom, the United States, and Canada. A slightly different trend was observed for energy drinks, where the countries’ populations seem to search for specific brand names rather than general information related to energy drinks. The health impacts of energy drinks are of interest to the populations in the studied countries and globally. Therefore, it is likely that the public searching on Google will receive health promotion interventions related to energy drinks positively. Results from this study can form the foundation for public health approaches tackling the risk factors of non-communicable diseases in the studied countries and South Africa. Future studies should focus on a comparative analysis of public health policies and legislation in addressing the consumption of cola and energy drinks as a potential risk factor for non-communicable diseases in the studied countries and in the global context.
subject: Articles
  topic: section
subject: Google search volumes
  topic: keywords
subject: Spearman correlation coefficient
  topic: keywords
subject: cola
  topic: keywords
subject: energy drinks
  topic: keywords
subject: public interest
  topic: keywords
creator: Katlego Sharon Mphahlele
creator: Roman Tandlich
rights: Copyright (c) 2025 Katlego Sharon Mphahlele, Roman Tandlich (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2025-07-10
publication date: 2025-07-10
starting page: 394
ending page: 411
doi: 10.5219/scifood.34

Comparative assessment of the quality of meat and lard products of three-way crossbred pigs
type: item
description: A comparative assessment analysis of meat and back fat quality of crossbred boars of Duroc (D) and Pietrain (P) breeds, mated with sows obtained from direct and back crossing is presented in the article: the combination of Large White (LW) gilts and Landrace (L) boars and the combination of Landrace (L) gilts and Large White (LW) breed boars. No significant differences were found in the meat active acidity of slaughtered animals in different groups. This indicator was within the 5.69-5.79 unit range and corresponded to the regulatory values. The difference was noted between various groups in the tenderness index, which is connected with using boars of different breeds as the final paternal form. Thus, when using D boars, tenderness values varied from 7.92 to 9.75 sec., while when using P boars, the values of this indicator were within 11.40-11.71 sec. Moisture-retention power indicators were within the normal range for all groups of animals. The animals with ½ D genotype and young stock obtained from the combination of (LW×L) sows with P boars were characterized by insignificant differences in this indicator. Instead, the combination (L×LW)×P was characterized by the lowest moisture-retention power values, yielding to the other groups. In comparison with the (L×LW)×D group, this difference was 5.27% and had a significant value (p < 0.05). The combination of (L×LW)×P was characterized by the highest values of cooking loss, surpassing those of the other groups. When compared with the (L×LW)×D group, this difference had a significant value of 3.02% (p < 0.05). The total moisture content in the meat was 73.55 - 74.97%. Regarding ash content, meat samples from pigs with the ½ D genotype, compared with young stock of the ½ P genotype, had lower values of this indicator. The highest values of protein content were in meat samples obtained from young pigs with ½ D genotype. Fat content in the meat of the experimental groups was within 2.14-3.22%, corresponding to physiologic…
subject: Articles
  topic: section
subject: pork
  topic: keywords
subject: meat quality
  topic: keywords
subject: longissimus dorsi muscle
  topic: keywords
subject: back fat
  topic: keywords
subject: crossbred
  topic: keywords
creator: Oleksandr Tsereniuk
creator: Oleksandr Akimov
creator: Anatoliy Paliy
creator: Ivan Buhai
creator: Kateryna Rodionova
creator: Mykola Balta
creator: Olena Pavlichenko
creator: Mariia Кhimych
rights: Copyright (c) 2025 Oleksandr Tsereniuk , Oleksandr Akimov , Anatoliy Paliy, Ivan Buhai , Kateryna Rodionova, Mykola Balta, Olena Pavlichenko, Mariia Кhimych (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2025-06-23
publication date: 2025-06-23
starting page: 360
ending page: 375
doi: 10.5219/scifood.30

Legal regulation of labeling extra virgin and virgin olive oil
type: item
description: Labeling extra-virgin and virgin olive oils has received minimal attention in domestic and foreign legal doctrine. The European Union is the world's leading producer, exporter, and consumer of olive oil. In this paper, the authors summarize the legal regulation of labeling for extra-virgin and virgin table olive oils, drawing primarily on European Union standard-setting, the case law of the Court of Justice of the European Union, and relevant legal and food literature. In particular, the authors use the methods of synthesis and analysis to analyze the legal regulation of selected mandatory and voluntary information on extra-virgin and virgin olive oils, focusing on the name of the food, information on the categories of olive oils, the specific storage conditions of extra-virgin and virgin olive table oils and their place of origin. The paper aims to provide the reader with a comprehensive overview of the legal provisions governing the labeling of extra-virgin and virgin table olive oils, and to offer solutions to the problematic and contentious issues surrounding their labeling.
subject: Articles
  topic: section
subject: Food Law
  topic: keywords
subject: Virgin Olive Oil
  topic: keywords
subject: Food Labelling
  topic: keywords
subject: Place of Origin of Food
  topic: keywords
subject: Common Agricultural Policy
  topic: keywords
creator: Samuel Rybnikár
creator: Martin Pogádl
rights: Copyright (c) 2025 Samuel Rybnikár, Martin Pogádl (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2025-08-27
publication date: 2025-08-27
starting page: 467
ending page: 483
doi: 10.5219/scifood.31

The current state of carbon footprint quantification and tracking in the agri-food industry
type: item
description: The agri-food sector is a major contributor to greenhouse gas (GHG) emissions, accounting for approximately 30% of global energy consumption and a substantial share of CO₂, CH₄, and N₂O emissions. As global food systems transition toward sustainability, carbon footprint quantification has become critical for reducing environmental impacts and achieving carbon neutrality goals aligned with the European Green Deal. This paper provides a comprehensive review of methodologies for carbon footprint assessment, including the GHG Protocol – Product Standard, ISO 14064, ISO 14067, Life Cycle Assessment (LCA), and PAS 2050, and their applications in food production systems. A case study on the wheat-to-bread supply chain illustrates the practical application of these frameworks in carbon footprint calculation. The study explores key challenges in carbon footprint tracking, such as data availability and quality issues, complexity of global supply chains, standardization gaps, and financial constraints for small and medium-sized enterprises (SMEs). It further highlights emerging digital technologies, including artificial intelligence (AI), blockchain, and IoT sensors, which enhance emission monitoring, optimize agricultural inputs, and improve transparency in food supply chains. Additionally, the study examines the role of policy frameworks, particularly EU regulations, and the impact of consumer behavior on sustainable food choices. Findings indicate that livestock and fisheries remain the highest-emitting subsectors, while plant-based foods have significantly lower carbon footprints. Integrating digital solutions, standardized methodologies, and regulatory incentives is crucial for improving carbon accounting accuracy and accelerating decarbonization efforts. The paper concludes with recommendations for policymakers, industry stakeholders, and researchers, emphasizing harmonized reporting frameworks, improved access to open carbon databases, and investment in climate-smart ag…
subject: Articles
  topic: section
subject: carbon footprint
  topic: keywords
subject: food industry
  topic: keywords
subject: GHG Protocol
  topic: keywords
subject: ISO 14064
  topic: keywords
subject: sustainable food production
  topic: keywords
subject: decarbonization
  topic: keywords
creator: Jozef Čapla
creator: Peter Zajác
creator: Jozef Čurlej
creator: Ondrej Hanušovský
rights: Copyright (c) 2025 Jozef Čapla, Peter Zajác, Jozef Čurlej (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2025-02-18
publication date: 2025-02-18
starting page: 110
ending page: 127
doi: 10.5219/scifood.28

Enhancing fish pâté with non-traditional ingredients: maca root, broccoli, and beetroot
type: item
description: The article substantiates the feasibility of using and combining freshwater fish with non-traditional raw materials (maca root, broccoli, beetroot). Positive results of sensory, organoleptic, colorimetric analysis of fish pâtés using the flavor profile method and establishing their compliance with a hypothetical standard are presented. The feasibility of using the flavor profile method and colorimetric methods to assess the overall impression of fish pâtés for expanding biologically significant food products was shown. Based on the results of consumer preferences, the authors used 10 descriptors of the flavor method to describe flavor. Sensory analysis and colorimetric studies were carried out using current standards. DSTU ISO 6564:2005 "Sensory research. Methodology. Methods for creating a flavor spectrum" was used to create descriptors. It was found that the preliminary heat treatment of pâtés affects the color formation of the finished product. Positive results of organoleptic and colorimetric studies showed the feasibility of using maca root, broccoli, and beetroot in pâté technology.
subject: Articles
  topic: section
subject: fish pâtés
  topic: keywords
subject: maca root
  topic: keywords
subject: broccoli
  topic: keywords
subject: beetroot
  topic: keywords
creator: Vladyslav Dorozhko
creator: Nataliia Holembovska
creator: Nataliia Slobodianiuk
creator: Valentyna Israelian Israelian
creator: Inna Stetsyuk
creator: Oksana Pylypchuk
creator: Alina Omelian
creator: Yaroslav Rudyk
rights: Copyright (c) 2025 Vladyslav Dorozhko, Nataliia Holembovska, Nataliia Slobodianiuk, Valentyna Israelian, Inna Stetsyuk, Oksana Pylypchuk, Alina Omelian, Yaroslav Rudyk (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2025-04-22
publication date: 2025-04-22
starting page: 192
ending page: 207
doi: 10.5219/scifood.24

Microbiological changes in craft hard cheeses from raw goat milk during ripening with the use of mites Acarus siro
type: item
description: The nutritional and biological values of craft hard cheeses made from raw goat milk, in combination with their unique flavor characteristics, increase consumer demand and expand their range on the market. Production of such cheeses is concentrated on small farms and is becoming increasingly common in Ukraine. Ripening of such hard cheeses made from raw goat milk is provided by a significant species diversity of their biome, particularly bacteria, molds, yeasts, and mites, which requires a quality and safety assessment of such cheeses at different ripening periods. Microbiological indicators of Alpine and Yoghurt hard cheeses made from raw goat milk were determined during the study. A study was carried out using traditional methods of microbial analysis, as well as MALDI-TOF technology. Alpine cheese was characterized by relative stability in QMAFAnM at 7 days, 6, and 12 months. In Alpine cheese, the maximum amount of yeast was detected at 7 days of age, and the maximum amount of moulds was detected at 6 months of ripening. Lactic acid bacteria, in particular, Lactococcus lactis and Lactobacillus plantarum, formed the microbiome basis of Alpine cheese during all ripening periods. Staphylococcus simulans, S. equorum, Enterococcus faecalis, E. durans, Escherichia coli and Bacillus cereus were isolated in small amounts from Alpine cheese. The number of QMAFAnM in Yoghurt cheese increased throughout the ripening period, while the number of yeasts and moulds reached a maximum at 6 months. Lactic acid bacteria, in particular, Lactococcus lactis and Lactobacillus paracasei, dominated at all ripening periods of Yoghurt cheese (7 days, 6 and 18 months). Staphylococcus equorum, Enterococcus faecalis, Escherichia coli, Raoultella ornithinolytica, Providencia stuartii, and Kurthia gibsonii were isolated in small amounts from Yoghurt cheese. Alpine and Yoghurt hard cheeses made from raw goat milk are ripened with mycoid mites Acarus siro, which are involved in forming the cheese …
subject: Articles
  topic: section
subject: Alpine
  topic: keywords
subject: yoghurt bacteria
  topic: keywords
subject: moulds
  topic: keywords
subject: yeast
  topic: keywords
subject: mites Acarus siro
  topic: keywords
subject: Acarus siro
  topic: keywords
subject: hard cheese
  topic: keywords
creator: Viktor Davydovych
creator: Larysa Shevchenko
creator: Tetiana Brovenko
creator: Nataliia Nesterenko
creator: Alona Altanova
creator: Ruslana Umanets
creator: Yaroslav Rudyk
creator: Nataliia Kovalenko
rights: Copyright (c) 2025 Viktor Davydovych, Larysa Shevchenko, Tetiana Brovenko, Nataliia Nesterenko, Alona Altanova, Ruslana Umanets, Yaroslav Rudyk, Nataliia Kovalenko (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2025-03-25
publication date: 2025-03-25
starting page: 176
ending page: 191
doi: 10.5219/scifood.26

Sprouted grain-based non-alcoholic beverages: a review
type: item
description: The sprouting process, or germination, activates hydrolytic enzymes that enhance the nutritional profile of grains, making them ideal for health-conscious consumers. Sprouted grain-based soft drinks are a new product category in the food industry, and their popularity is increasing. This review article focuses on the processes and benefits of sprouted grain beverages, highlighting their nutritional enhancements and functional properties. The germination process, which includes soaking, sprouting, and drying, improves the availability of vitamins, minerals, and bioactive compounds while reducing anti-nutritional factors. Optimal conditions for germination, such as temperature and soaking duration, significantly influence the nutritional quality of the final product, with various grains like wheat, barley, and brown rice exhibiting enhanced protein, fiber, and antioxidant levels. Innovative production techniques, including enzyme-assisted extraction and fermentation using beneficial bacteria, further enhance the nutritional profiles of these beverages. However, challenges such as shelf life, flavor stability, and consumer acceptance remain. Sustainable agricultural practices and advancements in food processing technologies are essential for addressing these challenges and meeting the growing consumer demand for healthy, environmentally friendly products. The review emphasizes the potential of sprouted grain beverages as functional foods, offering a rich source of nutrients and health benefits while also addressing the importance of sustainable practices in their production.
subject: Articles
  topic: section
subject: sprouted grains
  topic: keywords
subject: beverages
  topic: keywords
subject: germination
  topic: keywords
subject: food processing
  topic: keywords
subject: technology
  topic: keywords
creator: Almaz Moldakarimov
creator: Auelbek Iztayev
creator: Saida Shintassova
creator: Gulnur Daribayeva
creator: Diana Abdraimova
rights: Copyright (c) 2025 Almaz Moldakarimov, Auelbek Iztayev, Saida Shintassova, Gulnur Daribayeva , Diana Abdraimova (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2025-03-20
publication date: 2025-03-20
starting page: 164
ending page: 175
doi: 10.5219/scifood.25

Organic food consumption dynamics in Germany during economic crises
type: item
description: This study investigates the effects of the 2008 global economic crisis and the 2020 COVID-19 pandemic on organic food consumption in Germany, the largest organic market in Europe. Specifically, it examines (1) the relationship between Gross Domestic Product (GDP) and organic food consumption during crisis and non-crisis periods (disposable income is also employed as an alternative measure instead of GDP to verify the stability of the results), (2) the presence of a long-term equilibrium between these variables, (3) the short-term dynamics governing the adjustment toward this equilibrium, and (4) the differences in these dynamics under stable economic conditions and crisis periods. To analyze these relationships, the study employs an Error Correction Model (ECM) with Markov Regime Switching (MRS) and Threshold Cointegration Methodology (TCM), as both modeling frameworks allow for the identification of structural changes in the data. The findings indicate a significant dependence of organic food consumption on GDP (income), but only in non-crisis periods. While a long-term equilibrium relationship between GDP (income) and organic food consumption is confirmed, the adjustment mechanism toward this equilibrium varies considerably between economic stability and crisis periods.
subject: Articles
  topic: section
subject: consumption
  topic: keywords
subject: organic food
  topic: keywords
subject: Markov Regime Switching (MRS) model
  topic: keywords
subject: Error Correction Model (ECM)
  topic: keywords
subject: crisis
  topic: keywords
subject: Germany
  topic: keywords
creator: Šárka Čížková
rights: Copyright (c) 2025 Šárka Čížková (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2025-05-06
publication date: 2025-05-06
starting page: 268
ending page: 291
doi: 10.5219/scifood.21