Food fat content is one of the most controversial factors from a consumer’s point of view. Aim: (1) The trends in consumer attitudes towards pork and the fat and meat compositions in Duroc and Altai meat breeds and Livny and Mangalitsa meat and fat breeds were studied. (2) Methods: Netnographic studies were used to assess Russian consumer purchasing behavior. Protein, moisture, fat, backfat fatty acid content from pigs, longissimus muscles, and backfat from (A) Altai, (L) Livny, and (M) Russian Mangalitsa breeds were compared with those from (D) Russian Duroc. Raman spectroscopy and histology were applied to the backfat analysis. (3) Results: The attitude of Russian consumers to fatty pork is contradictory: consumers note its high fat content as a negative factor, but the presence of fat and intramuscular fat is welcomed because consumers positively associate them with better taste, tenderness, flavor, and juiciness. The fat of the ‘lean’ D pigs did not show a “healthy” fatty acid ratio, while the n-3 PUFA/n-6 PUFA ratio in the fat of the M pigs was the best, with significant amounts of short-chain fatty acids. The highest UFA content, particularly omega 3 and omega 6 PUFA, was found in the backfat of A pigs with a minimum SFA content. The backfat of L pigs was characterized by a larger size of the adipocytes; the highest monounsaturated and medium chain fatty acid contents and the lowest short-chain fatty acid content; the ratio of omega 3 to omega 6 was 0.07, and the atherogenicity index in L backfat was close to that of D, despite the fact that D pigs are a meat type, while L pigs are a meat and fat type. On the contrary, the thrombogenicity index in L backfat was even lower than the D one. (4) Conclusions: Pork from local breeds can be recommended for functional food production. The requirement to change the promotion strategy for local pork consumption from the position of dietary diversity and health is stated.

The role of natural antioxidants in preventing of age-relating diseases is evident. The vegetable industry generates a large amount of waste, which is a good source of antioxidants.

The effective management of agro-industry organic waste for developing high-commercial-value products is a promising facet of the circular economy. Annually, more than 550,000 tons of waste that is potentially rich in biologically active substances is generated worldwide while processing onions (Allium cepa L.). The antioxidant potential of red, yellow, and white onion husks was studied using FRAP, ORAC, chemiluminescence, and UPLC-ESI-Q-TOF-MS analysis methods. The extraction of phenolic compounds from onion husks was more effective when using an aqueous solution of 70% ethanol as compared with water. Ethanolic extract from red onion husks exhibited the highest TAC_ORAC and TAC_FRAP values, averaging 2017.34 µmol-equiv. Trolox/g raw material and 2050.23 µmol-equiv. DQ/g raw material, respectively, while the white onion exhibited much lower levels of antioxidants. According to the chemiluminescence results, it was determined that the red and yellow onion husks contained antioxidants of three types of power, while white onion husks only contained medium and weak types. The highest content of flavonoids was found in red onion husks, averaging 1915.90 ± 9.92 µg-eq. DQ/g of raw material and 321.42 ± 2.61 µg-eq. DQ/g of raw material for ethanol and water, respectively, while yellow onion husks exhibited 544.06 ± 2.73 µg-eq. DQ/g of raw material and 89.41 ± 2.08 for ethanol and water, respectively. Quercetin and its glycosides were the most representative flavonoids, and a number of substances with different pharmacological and biological properties were also identified.

The aim of the study was to investigate the functional properties of extracts and utrafiltrates prepared from pig aorta tissues using Guinea pigs with an experimental atherosclerosis model to determine the possibility of their implementation against cardiovascular disorders. Serum total cholesterol content, atherogenic index (AI), low density lipoproteins (LDL) and residual cholesterol (VLDL, IDL) reduction was noted (44.1%, 43.7%, 43.7% and 79.5%, respectively) in animals treated with low-molecular weight ultrafiltrate (LMU). Serum C-reactive protein (CRP) and Vascular endothelial growth factor (VEGF) concentrations declined by 34.0% and 58.3% on average, respectively in animals treated with LMU

The article summarizes some scientific and practical prerequisites for creating multicomponent foods with desirable quality characteristics and consumer properties. Mathematical methods were used to model a multicomponent product according to the selected parameters of adequacy and quality, depending on the nutritional and biological value of raw materials. The Russian methodology of food design originated in the works of N.N. Lipatov. His six basic principles of designing balanced multicomponent foods are still relevant today. Further development was proposed by A.B. Lisitsyn who took into account individual protein digestibility of every component in the mixture and its effect on the amino acid composition of total protein. At the next stage, Yu.A. Ivashkin improved formulations using the methods of system analysis, modelling, and product range optimization. Modern food chemistry, food biotechnology, and information technologies allow for effective computer design and optimization of multicomponent food formulations for specific population groups. As a result, an increasing number of food scientists are engaged in improving food products. Literature analysis showed that the current stages of designing (modelling) multicomponent foods are mainly based on information and algorithms, using linear, experimental and statistical programming methods or an object-oriented approach. Russian food scientists still use the methodology developed by A.M. Brazhnikov, I.A. Rogov, and N.N. Lipatov. It allows for designing multicomponent foods with specified nutritional indicators and energy value. The Russian Academy of Sciences pointed to a need for “digital nutritiology” (Decree No. 178 of November 27, 2018 “On Current Problems of Optimizing the Population of Russia: Role of Science”). This new scientific direction could enable digital transformation of data on human physiological needs for nutrients, biologically active substances, and energy, as well as the chemical composition of basic foods. There is also a need for computer programs to give personalized recommendations for optimal nutrition.