The problems of synthesis and analysis of multidimensional controlled models of population dynamics are of both theoretical and applied interest. The need to solve numerical optimization problems for such a class of models is associated with the expansion of ecosystem control requirements. The need to solve the problem of stochastization is associated with the emergence of new problems in the study of ecological systems properties under the influence of random factors. The aim of the work is to develop a new approach to studying the properties of population dynamics systems using methods of numerical optimization, stochastization and machine learning. The synthesis problems of nonlinear three-dimensional models of interconnected species number dynamics, taking into account trophic chains and competition in prey populations, are studied. Theorems on the asymptotic stability of equilibrium states are proved. A qualitative and numerical study of the models is carried out. Using computational experiments, the results of an analytical stability and permanent coexistence study are verified. The search for equilibrium states belonging to the stability and permanent coexistence region is made using the developed intelligent algorithm and evolutionary calculations. The transition is made from the model specified by the vector ordinary differential equation to the corresponding stochastic model. A comparative analysis of deterministic and stochastic models with competition and trophic chains is carried out. New effects are revealed that are characteristic of three-dimensional models, taking into account the competition in populations of prey. The formulation of the optimal control problem for a model with competition and trophic chains is proposed. To find optimal trajectories, new generalized algorithms for numerical optimization are developed. A methods for the synthesis of controllers based on the use of artificial neural networks and machine learning are developed. The results on the search for optimal trajectories and generation of control functions are presented.The obtained results can be used in modeling problems of ecological, demographic, socio-economic and chemical kinetics systems.

The collective monograph presents a comprehensive overview of modern trends and scientific advancements aimed at improving food quality, nutritional value, and environmental impact. The chapters explore diverse topics such as the development of gluten-free granola technologies for the restaurant sector, optimization strategies for candied cherry production using frozen raw materials, and the enhancement of vegetable oil blends and ice cream with plant-based components. Emphasis is placed on functional foods - buckwheat, oats, and whey derivatives - for health-conscious consumers, as well as innovations in animal feed to improve meat quality. The book also addresses sustainable practices including the use of food industry by-products, like asparagus waste and sea buckthorn pectin, and post-harvest antioxidant protection techniques. These interdisciplinary contributions reflect cutting-edge solutions for advancing food processing technologies with a strong focus on sustainability and functional benefits.--------------------------------------------------------------------------------------------------------------How to Cite: Priss, O., Serdiuk, M., Kolisnychenko, T., Bandura, V., Sefikhanova, K., Opanashcuk, Y. et al.; Priss, O. (Ed.) (2025). Innovative approaches in food processing and sustainability. Tallinn: Scientific Route OÜ. doi: https://doi.org/10.21303/978-9908-9706-2-2--------------------------------------------------------------------------------------------------------------Introduction. Innovations for the sustainable development of food systemsOlesia Priss Chapter 1. Improvement of gluten-free granola production technology in the restaurant segmentMarina Serdiuk, Tetiana Kolisnychenko, Valentyna Bandura, Kateryna Sefikhanova, Yurii Opanashcuk, Tetyana Semko Chapter 2. A multi-criteria strategy for assessing the quality of frozen raw cherry fruitsIryna Ivanova, Marina Serdiuk, Tetiana Tymoshchuk, Antonina Drobitko, Olga Pyurko, Yana Mulienok Chapter 3. Сhemical composition and properties of vegetable oil blendsIgor Dudarev, Oksana Tsisar, Volodymyr Say Chapter 4. Development and characterisation of ice cream containing vegetable oilsSvitlana Panasyuk, Iryna Taraymovich, Tamara Sydoruk Chapter 5. Compositional analysis and potential of buckwheat and oats as functional food ingredientsVasylyna Shemet, Iryna Moroz, Olha Hulai Chapter 6. Justification and development of biotechnology of cooked sausage products for health purposesLarysa Bal-Prylypko, Nataliia Slobodianiuk, Maksym Ryabovol, Nataliia Holembovska, Ihor Ustymenko, Mykola Nikolayenko, Halyna Tolok, Maryna Nazarenko Chapter 7. Optimization of goose meat quality through oat and alfalfa-based feed additivesDaniil Maiboroda, Olena Danchenko, Viktoriya Gryshchenko Chapter 8. Reducing losses during storage of fruit vegetables: regulation of postharvest metabolismOlesia Priss, Liudmyla Kiurcheva, Serhii HoliachukChapter 9. Essential oils in pig diet as a means of improving pork qualityТaras Prudyus, Oleg Vishchur, Mykola Danchenko Chapter 10. Changes in quality parameters of sweet peppers during low-temperature storage after freezingNadiia Zahorko, Igor Dudarev, Valentyna Tkachuk Chapter 11. Sunflower lecithin as an alternative to soy lecithin: technological approaches to improving its rheological, sensory and functional propertiesAnastasiia Demydova, Svitlana Panasyuk, Yurii Hunko Chapter 12. Use of asparagus waste to fortify bakery productsOlesia Priss, Кateryna Kostetska, Pavlo Bulhakov Chapter 13. Innovative potential of sea buckthorn pectin in providing textural properties to food and pharmaceutical productsOlha Sumska, Olena Ishchenko, Kostiantyn Yermakov, Kateryna Smykalo, Igor Chernyshov, Oleksandr KarpenkoChapter 14. Innovative technology for high-quality functional alcoholic beverages based on tea-aromatic raw materials with antioxidant activityOleh Kuzmin, Oleksandra Niemirich, Olena Podobii, Liudmyla Mamchenko, Andrii Murzin, Mariia Omelchenko, Dmytro Kuzmin, Anton KuzminChapter 15. Technology improvement of cooked sausage products with the addition of non-traditional raw materialsNataliia Holembovska, Nataliia Slobodianiuk, Valentyna Israelian, Vladyslav Dorozhko, Sergii Gryshchenko, Mykola Gruntkovskyi, Vita Mykhalska, Petro Drozd

This paper investigates the effect of precursors on the formation of 3-MCPD esters (3-MCPD-E) and glycidol esters (GE) and discusses ways to reduce the concentration of these toxic esters in deodorised oils. As the content of oxidation products in sunflower oil increases, the amount of MCPD esters formed after deodorisation increases too: from 560 μg/kg (for oil with the peroxide value 1.06 mmol 1/2О/kg and the anisidine value 0.55) to 1290 μg/kg (for oil with PV=6.73 mmol 1/2O/kg and PAV=10.38). Thus, peroxides and aldehydes should be classified as the initiators of the formation of 3-MCPD-E. Accordingly, a way to reduce toxic 3-MCPD-E in deodorised oils is by preventing the formation of oxidation products during the extraction and processing of oils, or by reducing the content of oxidation products in oils before deodorisation. On the contrary, there is no correlation between the content of oxidation products and the amount of glycidol esters in deodorised oil. No relationship has been found between the content of natural antioxidants of oils, tocopherols, and the amount of 3-MCPD-E and GE. Increasing the pH of oils leads to a higher content of 3-MCPD-E resulting from deodorisation. As the number of acid groups increases, the amount of 3-MCPD-E increases too. Conversely, with bigger amounts of acid introduced into the oil, no additional quantities of glycidol esters are formed in the course of deodorisation.

The food industry generates a large amount of waste and by-products of processing, which becomes a problem for the environment. Potato and onion peel, tomato seeds and peel are agro-industrial wastes of the world's main vegetable crops. However, the potential for antioxidants from them is not yet fully known. In this work, the influence of extracts obtained from these wastes on the process of inhibition of the rate of oxidation of sunflower oil was studied. Regression equations describing the process of extraction of biologically active substances from crop production waste as a result of water-ethanol extraction at a temperature of 60°C were obtained. It was established that the optimum concentration of ethanol in the water-ethanol mixture of extractants is in the range of 70–80%. Increasing the extraction time has a positive effect on the yield of extractive substances (at an interval of 2–15 hours). The kinetics of oxidation of sunflower oil by the accelerated method was studied and the antioxidant activity of the obtained antioxidants was determined, which is: for onion peel 2.29 (ie at a concentration of antioxidant 200 mg/kg oil the induction period of sunflower oil oxidation is more than doubled). For potato peels, this figure is 3.17, and for tomato peels – 1.85. All antioxidants obtained from plant waste were no less effective than butylhydroxyanisole (antioxidant activity – 1.93). The effectiveness of antioxidants varied as follows: onion peel > potato peel > butylhydroxyanisole > tomato residues. The expediency of using ascorbic acid in the course of water-alcohol extraction of antioxidants from vegetable raw materials has been proven. It has a positive effect on increasing the output of antioxidants and on extending the induction period of sunflower oil as a result of its own antioxidant properties. The existence of a synergistic effect between ascorbic acid and substances extracted from potato, onion and tomato peel has been proven, which in numerical value is 163, 126, and 180%, respectively.

Innovative approaches in food processing and sustainability Soy lecithin remains the primary industrial source of lecithin; however, increasing concerns regarding its GMO origin have driven interest toward alternative sources. Among them, non-GMO sunflower lecithin has emerged as a high-quality and economically viable substitute. Despite its advantages, sunflower lecithin presents several technological drawbacks, including an intense flavor and odor, dark color, and high viscosity, which can lead to a plastic, non-flowable consistency.The objective of this study was to develop technological strategies to produce decolorized, deodorized, and liquid sunflower lecithin. Deodorization was achieved by dissolving lecithin in ethyl alcohol at concentrations ≥ 40% (w/w), resulting in the complete removal of characteristic fatty, sweet, and nutty notes, while caramel and floral undertones became barely perceptible. This process led to the fractionation of lecithin into alcohol-soluble and alcohol-insoluble components. The use of absolute ethanol significantly reduced the yield of the alcohol-soluble fraction (from 23% to 13%).Furthermore, it was found that the incorporation of specific diluents into wet gum prior to drying prevented the formation of a plastic consistency and ensured a stable liquid state during storage. Among the diluents tested, calcium salts proved to be the most effective. The optimal concentrations for maintaining lecithin liquidity were identified as follows: calcium acetate – 0.4%, calcium orthophosphate – 0.4%, and calcium chloride – 0.35%.Decolorization conditions were also optimized, with the most effective parameters being 0.7% hydrogen peroxide (calculated as 100% H2O2), a temperature of 90 °C, and a treatment time of 120 minutes. Under these conditions, the color value of sunflower lecithin decreased from 18 to 4–6 mgJ2/100 cm3.To evaluate the role of individual phospholipid groups in thermal darkening, fractionation was performed. Results indicated that phosphatidylcholines were most susceptible to darkening upon heating, followed by phosphatidylinositols, while phosphatidylserines and phosphatidylethanolamines exhibited the least color change. No correlation was observed between the sugar content of phospholipid fractions and their tendency to darken under thermal treatment.