The development of plant-based meat substitutes is imperative for reducing animal fat intake and promoting dietary diversification. However, the flavor profiles of these products frequently fall short of consumer expectations. This study sought to optimize the production process of meat flavorings for plant-based products using the Taguchi method. The study investigated the effects of sugar type, concentration, and reaction temperature on the Maillard reaction products, sensory characteristics, and volatile organic compounds. The thermal process flavors were obtained from the flavor precursor by heating in a laboratory microwave station at 30 bar for 15 min. The variable factors were the type of sugar (fructose, glucose, xylose), its concentration (25, 50, and 100 mM), and the temperature of the reaction (140, 150, and 160 °C). The study’s findings indicated that temperature emerged as the predominant factor influencing the formation of Maillard reaction products and the sensory characteristics of the flavorings. Specifically, 25 mM xylose-based flavorings prepared at 140 °C demonstrated the most notable meat flavor and the highest level of acceptability. Moreover, the analysis of volatile organic compounds revealed the presence of a diverse array of substances, including aldehydes, ketones, and alcohols, that are characteristic of meat flavor. A heat map of the volatile content was constructed to facilitate a comparison of the samples. The study demonstrates the effectiveness of the Taguchi method in optimizing the production process of meat flavorings for plant-based products and provides valuable insights for the development of more balanced odor profiles.

Phycocyanins are biologically active substances of spirulina platensis biomass and have antioxidant, anti-inflammatory and immunomodulatory properties. Research is being carried out at the Federal State Budgetary Institution “Federal Research Center for Nutrition and Biotechnology” to create a food module - a carrier of these biologically active substances. In this work, the interaction of phycocyanin with casein micelles was studied by fluorescence spectroscopy. As a result of the studies carried out, it was shown that at an excitation wavelength of 280 nm and an emission range of 300-450 nm, which is characteristic of tryptophan, a fluorescent marker of casein, the fluorescence of an aqueous solution of casein is completely suppressed by phycocyanins.

Phycocyanins isolated from the biomass of Spirulina platensis are biologically active substances with antioxidant, anti-inflammatory and immunomodulatory properties. At the Federal State Budgetary Institution “Federal Research Center for Nutrition and Biotechnology” research is being conducted to create a food module - a carrier of these biologically active substances. In this work, the possible formation of contacts of phycocyanins with egg proteins was studied using molecular fluorescence spectroscopy. As a result of the studies, it was shown that a mixture of egg white and phycocyanin has a fluorescence maximum in the region characteristic of egg white (361 nm; 125 a.u.) and the fluorescence of phycocyanin has not been established. The results of the study indicate the formation of a bond between phycocyanin and the amino acids that make up the egg white, followed by shielding of phycocyanin molecules from the action of exciting radiation.

Произведен скрининг штаммов молочнокислых бактерий (далее – МКБ), идентифицированных с применением метода MALDI–TOF MS, пригодных для производства пищевых продуктов, отобраны высокопродуктивные штаммы. На базе отобранных штаммов созданы образцы напитка, обладающие функциональными свойствами. Количество колониеобразующих единиц пробиотического микроорганизма в приготовленных напитках составило от 2,8×10¹² до 1,5×10¹³ КОЕ/см³, что является высокими значениями и способствует увеличению профилактического воздействия на макроорганизм. Проведена органолептическая оценка образцов на соответствие требованям ТР ТС 033/2013.

The aim of this study was to investigate the effects of caffeine, vanillin, and epigallocatechin gallate on salivation and swallowing and to find ways to correct their negative effects. Solutions of these substances with an equivalent intensity of bitter taste were compared for this purpose. To compensate for their effect, solutions of adenosine monophosphate, saliva substitute, and their combination were used. The results of the sialometric and surface electromyographic analyses demonstrate that all of the bitter substances studied exert a significant influence on the physiology of salivation and swallowing while exhibiting distinct modes of action. Caffeine has been shown to increase the area under the swallowing electromyographic curve, which is indicative of an increase in maximal amplitude. Epigallocatechin gallate has been linked to a reduction in salivation rate, an increase in duration, and a decrease in maximal intensity of the sEMG curve. Vanillin is demonstrated to reduce the area under the swallowing electromyographic curve due to a decline in both duration and maximal intensity. The addition of adenosine monophosphate to solutions of all substances under study resulted in a convergence of the salivary secretion and swallowing profile toward a profile that is characteristic of water. The findings can be utilized to modify the physiological responses to bitter-tasting substances when developing novel food formulations.

   Introduction. It is generally recognized that an adequate supply of protein with high nutritional and biological value is the most important nutritional factor necessary for maintaining the human immune system.    The goal of the research is to develop a composition of a dry mix of whey protein concentrate (WPC), demineralized whey with a demineralization degree of 40% (DS40), and vitamin-enriched water for the creation of specialized multi-purpose food products.    The objects and methods of the research. The state of dispersed systems was assessed visually, taste and odor - organoleptically. Foam stability was determined in seconds as the time for the foam volume to decrease by 50 %. The volume of entrapped air and the foam stability coefficient were calculated. Active acidity was measured, and density and relative viscosity were determined.    The results and discussion. With the selected ratio of ingredients after their dissolution in water, the active acidity of the dispersions did not differ significantly between the formulation variants and did not depend on the dissolution temperature. The density of the samples increased with an increase in the proportion of WPC and a decrease in the amount of DS40. The proteins forming the colloidal phase had the greatest effect on the viscosity of the samples. It was found that foam stability and its stability coefficient increased with increasing WPC content in the studied mixture. Based on the combined organoleptic and physicochemical parameters, as well as taking into account the higher protein content, a base formula containing 20 g of WPC, 10 g of DS40, and 70 g of water was deemed optimal. The addition of vitamins to the formula only affected the taste; a slight sourness appeared, which lingered in the aftertaste, slightly lowering the overall perception score.    Conclusion:  The macronutrient composition of a vitamin-enriched dry mix of WPC and DS40 was substantiated for the creation of specialized multi-purpose food products, which can be used, among other things, to enhance the body immune response.