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: Articles are published under the Creative Commons Attribution–NonCommercial–NoDerivatives 4.0 International License (CC BY-NC-ND 4.0). This license permits non-commercial use, sharing, distribution, and reproduction of the work in any medium or format, provided that: appropriate credit is given to the author(s) and the original publication in Scifood, a link to the license is provided, the work is not modified, adapted, or transformed.
items: Biodegradable organic waste as a substrate for edible insect production: regional availability and conversion potential in Slovakia
items: The effect of an enzyme preparation containing phytase on the microstructure and some indicators of the composition of wheat grain
items: Comparative analysis of grape yield regulation techniques as ways for improving the quality of harvested grapes and musts
items: Tofu processing: selected parameters from the seeds to the final products and by-products
items: The influence of ripening duration on the mineral composition of craft hard goat cheeses
items: Effectiveness of dragon fruit ice cream with Yakult in relieving constipation among preschool children
items: Are climate taxes used as tools to tackle environmental challenges in food industry?
items: The safety of wild boar (Sus scrofa) meat hunted in different European countries
items: Advancements in post-harvest techniques for preserving fresh produce: a comprehensive review
items: Evaluation of the physicochemical and sensory properties of yogurt produced from camel and cow milk
items: Effect of storage and packaging on physicochemical and functional properties of Es Puter powder enriched with ginger extract
items: Smart and sustainable food packaging: recent advances in active/intelligent technologies and future directions
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

Biodegradable organic waste as a substrate for edible insect production: regional availability and conversion potential in Slovakia
type: item
description: The global demand for sustainable protein sources is rapidly increasing due to environmental pressures associated with conventional livestock production. This study integrates regional waste statistics, spatial analysis, and species-specific bioconversion modelling to estimate the theoretical potential of compostable municipal waste for insect-derived protein production in Slovakia. Regional data on municipal waste generation and treatment were obtained from the Statistical Office of the Slovak Republic for eight NUTS-3 administrative regions (2024 baseline). Two complementary approaches were applied: a conservative empirical approach based on R03 organic recovery flows, and a model-based estimation using 40% of total municipal waste as the organic fraction (OFMSW). Four insect species were evaluated: Hermetia illucens (black soldier fly), Tenebrio molitor (yellow mealworm), Acheta domesticus (house cricket), and Locusta migratoria (migratory locust). Biomass conversion was modelled using deterministic mass-balance equations with species-specific bioconversion efficiencies (0.16–0.20 kg DM per kg substrate DM) and protein content coefficients (47–60% DM), each selected as the mid-range estimate from primary experimental literature. The results reveal pronounced regional heterogeneity in compostable substrate availability, with western and densely populated regions exhibiting the highest absolute quantities. Protein production potential varied substantially across species and regions, with T. molitor demonstrating both the highest biomass yield and the highest protein production density per unit substrate, while L. migratoria exhibited the highest protein content per unit produced biomass. Expanded sensitivity analysis (±30% for bioconversion yield coefficients, ±15% for dry matter fraction, ±10% for protein content) confirmed the directional robustness of model outputs while quantifying the substantial uncertainty range inherent in regional bioconversion estimates. …
subject: Articles
  topic: section
subject: edible insects
  topic: keywords
subject: organic waste
  topic: keywords
subject: bioconversion
  topic: keywords
subject: Slovakia
  topic: keywords
subject: protein production
  topic: keywords
creator: Radoslav Židek
creator: Vladimír Vietoris
creator: Radovan Kasarda
creator: Nina Moravčíková
creator: Miroslav Palko
creator: Maroš Palko
creator: Ľubomír Belej
rights: Copyright (c) 2026 Radoslav Židek, Vladimír Vietoris, Radovan Kasarda, Nina Moravčíková, Miroslav Palko, Maroš Palko, Ľubomír Belej (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2026-03-06
publication date: 2026-03-06
starting page: 178
ending page: 191
doi: 10.5219/scifood.106

The effect of an enzyme preparation containing phytase on the microstructure and some indicators of the composition of wheat grain
type: item
description: With the growing demand for products fortified with biologically active substances, consumer interest in whole-grain products is also growing. Whole grains are rich in fiber, vitamins, minerals, and antioxidants. However, biotechnological solutions are required to increase the nutritional value of grain products, including the use of enzyme preparations such as carboxylases and phytases. The purpose of this study was to study the effect of a complex enzyme preparation containing cellobiohydrolase, xylanase, beta-glucanase, and phytase on changes in the microstructure of the wheat grain surface and the aleurone layer, trace element, carbohydrate composition, fatty acid profile, and antioxidant activity. The study's objects were whole grains and the aleurone layer of Moskovskaya 39 wheat. After fermentation, cross sections of the grain surface and the aleurone layer were examined using a scanning electron microscope. The study of the aleurone layer revealed incorrect packaging of protein balls and fuzzy boundaries. It was shown that the content of phosphorus, sulfur, calcium, and copper in the grain after fermentation was significantly lower than in the native grain, by an average of 1.5 – 2 times. The rate of phosphoric acid release from wheat grain treated with the enzyme preparation was higher than under the action of the endogenous phytase of the grain when soaked in water. The total sugar content in grains soaked in the enzyme solution increased significantly by 22.22% (p <0.05) compared to native grains. After soaking, the levels of unsaturated fatty acids in wheat increased, including linoleic acid, α-linolenic acid, γ-linolenic acid, and erucic acid. At the same time, the content of oleic acid decreased. The increase in unsaturated fatty acid content is probably due to their synthesis during the grain swelling period. The antioxidant activity of grain soaked in an enzyme preparation solution was significantly (p <0.001) higher than that of native grain and gra…
subject: Articles
  topic: section
subject: grain
  topic: keywords
subject: wheat
  topic: keywords
subject: phytase
  topic: keywords
subject: microstructure
  topic: keywords
subject: composition
  topic: keywords
creator: Elena Kuznetsova
creator: Maksim Rebezov
creator: Gyunesh Nasrullaeva
creator: Dmitry Uchasov
creator: Victoria Simonova
rights: Copyright (c) 2026 Elena Kuznetsova, Maksim Rebezov, Gyunesh Nasrullaeva, Dmitry Uchasov, Elena Kuznetsova, Victoria Simonova (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2026-02-25
publication date: 2026-02-25
starting page: 146
ending page: 165
doi: 10.5219/scifood.88

Comparative analysis of grape yield regulation techniques as ways for improving the quality of harvested grapes and musts
type: item
description: This study presents a comparative analysis of three grape yield regulation methods as means to improve grape and must quality in the white wine grape variety Welschriesling (Vitis vinifera L.). The experiment was conducted during the 2024 growing season in the Nitra wine-growing region (Slovakia). Three experimental and one control variants were used, each represented by 12 grapevines in three field replications. Treatments were applied manually. Variant 1 was the control variant with no interventions; variant 2 at BBCH 57 was inflorescence reduction; variant 3 at BBCH 75 was cluster tipping; and variant 4 at BBCH 77 was cluster thinning. Treatment effects were evaluated using Tukey’s test (p <0.05). Inflorescence reduction resulted in the highest cluster weight (177.58 g), which was higher than in cluster tipping (110.28 g) and in cluster tipping variants (117.39 g). The applied treatments had no significant effect on berry weight (p >0.05). All yield-regulation treatments significantly reduced yield per vine compared with the control, with the greatest reduction observed under cluster thinning; yields per hectare declined by 25.27–36.37%. The highest total sugar content was recorded in the inflorescence removal variant (214.58 g/l), while this variant also showed a reduced total acid content (6.17 g/l) (p <0.05). The results confirm that grape yield regulation represents an effective tool for improving technological grape quality, while the choice of reduction technique determines the balance between yield and quality enhancement under Central European growing conditions for the given grape variety.
subject: Articles
  topic: section
subject: cluster weight
  topic: keywords
subject: grape yield
  topic: keywords
subject: tipping
  topic: keywords
subject: thinning
  topic: keywords
subject: grapevine
  topic: keywords
creator: Adrián Selnekovič
creator: Martin Janás
creator: Štefan Ailer
creator: Ján Mezey
rights: Copyright (c) 2026 Martin Janás (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2026-02-26
publication date: 2026-02-26
starting page: 166
ending page: 177
doi: 10.5219/scifood.82

Tofu processing: selected parameters from the seeds to the final products and by-products
type: item
description: The efficiency of soy food production, particularly tofu, depends on a complex of physicochemical properties of soybean seeds (Glycine max). This study analyzes 187 soybean samples to evaluate the primary determinants of tofu yield/production. The main objective was to analyze the relationships among selected physicochemical properties of soybeans and tofu production. The methods applied were Near-Infrared Spectroscopy (NIR), physical parameters (hydration coefficient, thousand seed weight [TSW]), and correlation and regression analyses to identify relationships among hydration potential, seed properties, dry matter content, and the amino acid profile. Our results show that the hydration potential is strongly positively associated with seed dry matter content, indicating that dry matter is a critical predictor of water absorption efficiency. Raw tofu yield demonstrated a clear positive correlation with the physical properties of the seeds, including TSW and the hydration coefficient. An original contribution of this work is the identification of a negative amino-acid signature associated with reduced tofu yield. Aspartic acid, histidine, alanine, and glycine showed significant negative correlations with tofu raw yield, whereas proline content showed a slight positive association.
subject: Articles
  topic: section
subject: soybean
  topic: keywords
subject: tofu
  topic: keywords
subject: yield
  topic: keywords
subject: amino acids
  topic: keywords
subject: hydration
  topic: keywords
creator: Daniela Lukáčová
creator: Martina Fikselová
creator: Radoslav Židek
creator: Jozef Čapla
creator: Peter Zajác
rights: Copyright (c) 2026 Daniela Lukáčová, Martina Fikselová, Radoslav Židek, Jozef Čapla, Peter Zajác (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2026-02-25
publication date: 2026-02-25
starting page: 135
ending page: 145
doi: 10.5219/scifood.101

The influence of ripening duration on the mineral composition of craft hard goat cheeses
type: item
description: The production of craft goat cheeses is becoming increasingly widespread worldwide and in Ukraine's domestic market. A distinctive feature of such hard goat cheeses is their production from unpasteurised milk, which imparts a unique combination of flavour, aroma, and beneficial microflora. In addition, goat milk cheeses are a source of nutritional and biologically active compounds, including macro- and microelements, as well as potentially toxic contaminants, including heavy metals. This involves controlling their accumulation during the ripening process and assessing quality and safety. The study employed craft hard goat cheeses, namely Alpine and Yoghurt varieties, made from unpasteurised goat milk, which ripen with the involvement of Acarus siro mites for 12 and 18 months, respectively. Optical emission spectrometry was used to study the mineral composition of cheeses. During ripening, an increase in the content of macroelements (Ca, P, Na, K, Mg) and microelements (Zn, Fe, Mn, Cu, Mo, Co) was detected in Alpine and Yoghurt cheeses. In terms of the level of accumulation in Alpine and Yoghurt cheeses, the series of macroelements took the following form: Ca > P > Na > K > Mg, and microelements, respectively: Zn > Fe > Mn = Cu > Mo > Co > Se. In addition to essential elements, during the ripening process of Alpine and Yoghurt cheeses, heavy metals accumulated in the following order: Al > Pb = Ni > Cr > Cd > Hg > As/Sb, but their content did not exceed the permissible regulatory values. Research results indicate that hard craft goat cheeses, Alpine and Yoghurt, are a safe source of essential elements for the human body, and their mineral composition can serve as a component of geographical and ecological criteria for craft production.
subject: Articles
  topic: section
subject: Alpine cheese
  topic: keywords
subject: Yoghurt cheese
  topic: keywords
subject: macronutrients
  topic: keywords
subject: micronutrients
  topic: keywords
subject: heavy metals
  topic: keywords
creator: Viktor Davydovych
creator: Larysa Shevchenko
creator: Nataliia Slobodianiuk
creator: Nataliia Holembovska
creator: Oksana Pylypchuk
creator: Vasyl Shynkaruk
creator: Alona Altanova
creator: Mykola Gruntkovskyi
rights: Copyright (c) 2026 Viktor Davydovych, Larysa Shevchenko, Nataliia Slobodianiuk, Nataliia Holembovska, Oksana Pylypchuk, Vasyl Shynkaruk, Alona Altanova, Mykola Gruntkovskyi (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2026-02-23
publication date: 2026-02-23
starting page: 119
ending page: 134
doi: 10.5219/scifood.92

Effectiveness of dragon fruit ice cream with Yakult in relieving constipation among preschool children
type: item
description: Children aged 3-6 years, also known as preschoolers, are at a stage when independence begins to develop, including in eating. Children in the preschool age group experience a decrease in appetite or become more selective in their food choices. They prefer playing and interacting with their environment over eating. A common health issue during this age is constipation. Parents play a crucial role in providing proper nutrition to prevent constipation in their children. Objective: To determine the effectiveness of dragon fruit ice cream, Yakult, and dragon fruit ice cream on constipation in preschool children. Method: This study is a quasi-experimental study with two treatment groups. The first treatment group received a combination of dragon fruit ice cream and Yakult, while the second received dragon fruit ice cream alone. The sample consisted of 60 preschool-aged children from a preschool and a community health centre in Kedung Badak Village, Tanah Sareal District, Bogor City, selected purposively. Results: There was effectiveness of the intervention after the administration of dragon fruit ice cream and Yakult (p <0.000) and after the administration of dragon fruit ice cream alone (p<0.003). This study indicates that dragon fruit ice cream is more effective than Yakult in treating constipation in preschool-aged children (p < 0.000). Conclusion: Dragon fruit ice cream and Yakult are more effective than dragon fruit ice cream alone in treating constipation in preschool-aged children.
subject: Articles
  topic: section
subject: dragon fruit
  topic: keywords
subject: ice cream
  topic: keywords
subject: constipation
  topic: keywords
subject: preschool children
  topic: keywords
subject: Yakult
  topic: keywords
creator: Siti Nur Halimah
creator: Nawat
creator: Camalia Suhertini Sahat
creator: Yuliastati
creator: Gurid Pramintarto Eko Mulyo
rights: Copyright (c) 2026 Siti Nur Halimah, Nawat, Camalia Suhertini Sahat, Yuliastati, Gurid Pramintarto Eko Mulyo (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2026-02-19
publication date: 2026-02-19
starting page: 106
ending page: 118
doi: 10.5219/scifood.71

Are climate taxes used as tools to tackle environmental challenges in food industry?
type: item
description: This paper examines the nexus between climate taxes and environmental expenditures, which affect industries that significantly contribute to pollution and greenhouse gas emissions, including the food and agriculture industry. The expectation of a statistically significant positive relationship between climate tax revenues and environmental protection expenditure assumes that when countries aim to mitigate the negative impacts of climate change on the environment by introducing climate taxes, they should spend the revenue generated on environmental protection. The regression analysis is conducted on a sample that comprises 30 European countries from 2000 to 2023, including 27 current European Union members and Norway, Iceland, and Switzerland. To address potential differences across countries, the sample is divided into subsamples using cluster analysis, and the time period is divided into subperiods to capture potential turbulence caused by economic and non-economic shocks. The regression analysis results are ambiguous and presented in a descriptive rather than causal manner. By testing the expectation about the positive relationship between climate tax revenues and environmental protection expenditures several turnovers in the relationship are revealed, which corresponds to the periods of crises hampering the economies and causing the a shift away from policies improving the environment in favor of countercyclical government interventions, and other external factors, such as changes in environemtal policy, mainly adopted in the EU countries.
subject: Articles
  topic: section
subject: climate tax
  topic: keywords
subject: public expenditure
  topic: keywords
subject: fiscal policy
  topic: keywords
subject: environmental policy
  topic: keywords
subject: environmental protection
  topic: keywords
subject: food industry
  topic: keywords
creator: Lenka Maličká
rights: Copyright (c) 2026 Lenka Maličká (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2026-02-19
publication date: 2026-02-19
starting page: 92
ending page: 105
doi: 10.5219/scifood.84

The safety of wild boar (Sus scrofa) meat hunted in different European countries
type: item
description: The wild boar (Sus scrofa) is a popular game animal worldwide. Boar populations in Europe and Asia are numerous and widespread. However, these animals pose numerous problems: they damage agricultural crops, spread infectious diseases that are dangerous to pigs (e.g., African swine fever, ASF), encroach on human settlements, cause traffic accidents, and are an increasing threat to humans. Attempts to reduce the number of wild boars have a low success rate, since, thanks to their rapid reproduction, their herds quickly recover after periods of intensive shooting. In addition, they perform well even in hostile environments and readily colonize new areas. Hunting and systematic culling of wild boars are aimed at reducing their numbers and population density. In 2019-2023, the annual harvest of wild boar carcasses ranged from 221,000 to 420,000. After mandatory veterinary inspection, wild boar meat can be a more environmentally friendly, low-cost alternative to pork. Considering the findings of various authors, the rules for marketing and consuming this meat should be followed. Only meat from wild boar carcasses that have undergone mandatory testing for Trichinella spiralis and Alaria alata should be consumed. The consumption of wild boar offal, especially liver and kidneys, should be strictly avoided due to the accumulation of heavy metals and radioactive contamination in these organs. Venison is an organic food, free of antibiotics and growth promoters. However, due to the risks presented, it requires special treatment and veterinary control.
subject: Articles
  topic: section
subject: wild boars
  topic: keywords
subject: meat
  topic: keywords
subject: safety
  topic: keywords
creator: Władysław Migdał
creator: Čedomir Radović
creator: Vladimir Živković
creator: Łukasz Migdał
rights: Copyright (c) 2026 Władysław Migdał, Čedomir Radović, Vladimir Živković, Łukasz Migdał (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2026-02-03
publication date: 2026-02-03
starting page: 74
ending page: 91
doi: 10.5219/scifood.94

Advancements in post-harvest techniques for preserving fresh produce: a comprehensive review
type: item
description: One of the biggest constraints in the food industry is the economic transportation of healthy food products with reduced post-harvest losses. Edible coatings are bio-based films applied to fruits and vegetables to enhance their shelf life during post-harvest storage and distribution. This review critically evaluates recent advances in edible coating and packaging technologies for post-harvest preservation of fruits and vegetables. Food packaging designed from nature's building blocks, such as sugars, amino acids, and fats, has long reflected exemplary success in maintaining the freshness and quality of fresh foods. The literature is categorised into polysaccharide, protein, lipid-based, and composite edible coatings, as well as active and intelligent packaging systems. Emerging technologies, especially 3D printing, hold great promise for developing unprecedented surface topography and tailored features, enabling the controlled addition of beneficial compounds. In contrast, food packaging is a functional barrier, offering essential protection against environmental assailants such as UV light, oxygen, microbial penetration, and water vapor. Freshness-retaining packaging technologies employ agents such as antioxidants, charcoal for gas management, and moisture managers, which play a valuable role in preserving the quality and nutritional content. Across the reviewed studies, these systems demonstrated shelf-life extensions ranging from several days to multiple weeks, along with reduced weight loss, delayed microbial spoilage, and improved physicochemical quality. Further, the growing use of intelligent packaging with sensors and freshness indicators enables real-time quality and safety inspections along the supply chain. Despite these advancements, challenges remain regarding large-scale applicability, cost-effectiveness, sensory acceptance, and regulatory standardisation. This study concludes that a sensible, well-designed blend of tailored food wraps and advanced sto…
subject: Articles
  topic: section
subject: Post-harvest technology
  topic: keywords
subject: edible coating
  topic: keywords
subject: active packaging
  topic: keywords
subject: intelligent packaging
  topic: keywords
subject: storage
  topic: keywords
creator: Dharshini Ramakrishnan
creator: Darshini Alagammai Ramasamy
creator: Vishnupriya Subramaniyan
creator: Prathiba Subramanian
creator: Suriyaprakash Rajadesingu
rights: Copyright (c) 2026 Dharshini Ramakrishnan, Darshini Alagammai Ramasamy, Vishnupriya Subramaniyan, Prathiba Subramanian, Suriyaprakash Rajadesingu (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2026-01-27
publication date: 2026-01-27
starting page: 41
ending page: 61
doi: 10.5219/scifood.87

Evaluation of the physicochemical and sensory properties of yogurt produced from camel and cow milk
type: item
description: This study investigates the feasibility and quality outcomes of producing yogurt from various proportions of dromedary camel (Camelus dromedarius) and zebu cow (Bos indicus) milk. Six treatment formulations were prepared: T1 (90% camel, 10% cow), T2 (80% camel, 20% cow), T3 (70% camel, 30% cow), T4 (60% camel, 40% cow), T5 (50% camel, 50% cow), and a control (100% cow milk). A completely randomized design was employed to assess the physicochemical properties and sensory acceptability of the resulting yogurt. The analysis was done according to standard methods for the examination of foods. The blending ratios significantly influenced yogurt properties, including pH (5.32–5.79 in raw milk vs. 4.25–4.48 in yogurt), titratable acidity (1.301–1.398% in milk vs. 1.317–1.412% in yogurt), and specific gravity (1.021–1.039 in milk vs. 1.025–1.048 in yogurt). Nutritional composition varied across treatments, with moisture content ranging from 81.05% to 83.40%, fat content from 3.53% to 4.20%, protein content from 4.14% to 4.42%, lactose content from 4.49% to 5.34%, and ash content from 1.55% to 1.64%. Sensory evaluation indicated that panelists preferred treatments T1, T2, and T5. The findings demonstrate that blending camel milk with cow milk can produce acceptable yogurt products with distinct physicochemical and sensory profiles, thereby offering a viable strategy for enhancing the utilization of camel milk in dairy processing.
subject: Articles
  topic: section
subject: camel milk
  topic: keywords
subject: cow milk
  topic: keywords
subject: blended yogurt production
  topic: keywords
subject: physicochemical properties
  topic: keywords
subject: sensory evaluation
  topic: keywords
creator: Tadewos Hadero Medalcho
rights: Copyright (c) 2026 Tadewos Hadero Medalcho (Author) https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2026-01-27
publication date: 2026-01-27
starting page: 62
ending page: 73
doi: 10.5219/scifood.75

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

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

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