This review is dedicated to exploring recent advancements in the study of amaranth grain and presents research primarily on Amaranthus species such as Amaranthus cruentus, Amaranthus hypochondriacus, and Amaranthus caudatus, and to a lesser extent Amaranthus hybridus, Amaranthus mantegazzianus, Amaranthus muricatus, Amaranthus tuberculatus, Amaranthus viridis, Amaranthus spinosus, and Amaranthus tenuifoliu. Amaranth (Amaranthus spp.) is a promising, high-yield pseudocereal crop with significant commercial potential for developing functional food products. It contains a wide range of bioactive compounds, including squalene, tocopherols, phenolic compounds, phytates, and vitamins, which possess important physiological properties. Amaranth grain is characterized by high levels of starch, proteins, minerals, and dietary fiber. Moreover, amaranth proteins are distinguished by a balanced amino acid composition and exhibit greater resistance to external factors compared to animal-derived proteins. Grains of amaranth are free of gliadin, making it a valuable nutritional source for individuals with celiac disease, an immune-mediated disorder. Unlike traditional cereals, where prolamins and glutelins dominate the protein composition, the proteins of pseudocereals like amaranth primarily consist of albumins and globulins. The processing methods of amaranth grain influence their quantitative and qualitative composition, often significantly improving their physicochemical, antioxidant, functional, and rheological properties. This work provides a detailed analysis of amaranth’s chemical composition and bioactive components, along with its evaluation of therapeutic and preventive properties. Amaranth protein fractions (albumin, globulin, and glutelin) and squalene exhibit increased antioxidant activity, contributing to notable resistance to radiation and X-ray exposure. Bioactive compounds such as phytol, α-tocopherol, and a lunasin-like peptide (AhLun) with potential anticancer properties have also been identified in amaranth. Furthermore, six bioactive peptides were isolated and identified from amaranth, which, according to predictive models, demonstrate a high capacity to inhibit angiotensin-converting enzyme (ACE) activity, suggesting potential hypotensive effects. Certain amaranth peptides are considered promising functional food ingredients for the prevention and comprehensive treatment of conditions such as diabetes, inflammatory bowel diseases, hypercholesterolemia, cardiovascular diseases, and obesity. Amaranthus spp. and its processed products hold significant interest for the development of innovative food products, contributing to the expansion of their range and enhancement of nutritional value.

This study evaluates the potential of natural and thermally modified starches from Kazakhstan, including cassava, potato, wheat, corn, pea, and rice, for the production of biodegradable films. Key physicochemical properties were analyzed using Fourier Transform Infrared Spectroscopy (FTIR), Differential Scanning Calorimetry (DSC), X-ray diffraction (XRD), Scanning Electron Microscopy (SEM), and a Rapid Visco Analyzer (RVA). The results show that cassava starch, with the highest magnesium content (43.07 mg/100 g) and peak viscosity (1300 RVU), exhibits superior mechanical strength and elasticity, making it ideal for durable agricultural films. Corn starch, with high crystallinity and moderate viscosity (1150 RVU), exhibits excellent stability for long-term applications. In contrast, wheat and rice starches, with lower viscosities (750 and 650 RVU, respectively) and high biodegradability, are more suitable for short-term eco-friendly applications. Modification processes improved moisture resistance and reduced retrogradation tendencies, particularly in cassava and corn starches. SEM analysis revealed that modified starches from cassava and corn have dense and uniform surface structures, enhancing film durability and flexibility. These findings highlight the potential of utilizing Kazakhstan’s starch resources for localized biodegradable film production, reducing reliance on imports while promoting sustainable agriculture.

The development of plant-based meat analogues with defined physicochemical, textural, techno-functional, and sensory properties is relevant amid the growing demand for sustainable protein sources. This study aimed to develop and mathematically model a plant-based meat analogue based on textured soy, pea, and wheat proteins in a minced meat form. Seven models of minced meat mixtures were prepared with the help of Mixture Design module of the Minitab program. Extreme Vertices was selected as the Type of Design and three types of textured vegetable protein were chosen as the variable components. Physicochemical indicators; techno-functional properties, including water absorption capacity, water absorption index, and oil absorption capacity; texture profile parameters; and sensory attributes were determined. Protein content ranged from 18.42 to 21.29% and caloric value from 181.11 to 184.02 kcal/100 g. All models of minced plant-based meat analogue formulations showed high techno-functional indicators. Texture profile analysis revealed differences between raw samples, whereas after cooking their textural characteristics approached those of the cooked beef control. Sensory evaluation showed that the best characteristics were obtained in formulations containing all three plant proteins, with predominance of soy and pea components. Mixture regression analysis and response surface optimization were used to evaluate protein effects and identify the optimal ratio in the Mixture Design module of the Minitab program. The composite sensory index and the hardness of the raw minced mixtures were used as the two responses. The composite sensory index was maximized while hardness was set to a target value of 4 N, corresponding to that of raw beef mince. Optimization determined the optimal textured protein mass fraction ratio: textured soy protein (0.598): textured pea protein (0.250): textured wheat gluten (0.152). These results can support further modelling of plant-based meat analogue formulations with improved sensory and textural properties.

Safflower seed is a valuable source of vegetable oil. Despite current advances in processing technology, the oil extraction efficiency during cold pressing remains relatively low, which is attributable to the seed morphology and the dense seed hull that acts as a barrier. Traditional oil extraction methods are relatively inefficient; therefore, considerable attention is focused on seed pretreatment prior to oil pressing, as this stage plays a critical role in the overall oil production process. The possibility of increasing oil yield by treating safflower seeds prior to pressing was studied using response surface methodology (RSM). Three factors were investigated: NaOH solution concentration from 1% to 2%, treatment temperature from 40 °C to 60 °C, and treatment time interval from 40 min to 60 min. A Box–Behnken design was applied to evaluate the effect of the three independent variables on oil yield. Following a series of experiments, the RSM tool was applied, which identified the optimal pretreatment parameters: NaOH concentration—1.64%, temperature—53.54 °C, and duration—51.11 min. The predicted oil yield was 20.5%, while the experimentally determined oil yield under optimal conditions reached 21.47%. The application of response surface methodology increased the oil extraction efficiency by 37.52%.

Petroleum-based packaging remains a major source of fossil-resource consumption, greenhouse-gas emissions, and persistent plastic waste, creating a need for packaging systems aligned with cleaner production and circular-economy principles. Starch is an abundant, low-cost, and biodegradable biopolymer, but its moisture sensitivity, weak mechanical performance, and poorly controlled degradation limit large-scale substitution of conventional plastics. This review synthesizes recent progress in starch-based packaging from the perspective of degradation control, nanocomposite development, and life-cycle sustainability. The multiscale structure of starch is first linked to enzymatic accessibility and environmental degradation kinetics. Biological, physical, and chemical degradation pathways are then discussed in relation to service stability and end-of-life disintegration. Strategies involving individual nanofillers, synergistic combinations of nanofillers, and environmentally friendly nanocomposite preparation are evaluated for their ability to improve barrier and mechanical performance while regulating degradation behavior. Life-cycle assessment, carbon-footprint accounting, and degradation-product safety are further integrated to identify trade-offs among material performance, processing emissions, agricultural inputs, nanofiller fate, and disposal scenarios. The review highlights that cleaner production of starch-based packaging requires simultaneous optimization of renewable feedstocks, low-carbon modification processes, controllable degradation, and standardized environmental assessment. Future development should prioritize scalable and environmentally friendly production of starch-based nanocomposites, smart degradation triggers, multi-scenario life-cycle evaluation, and industrial processing windows to support verifiable environmental benefits.

Structural and functional properties of soy and pea protein isolates have been comparatively studied. The composition and structure of protein fractions, colloidal-physical properties (ζ-potential, electrophoretic mobility, particle size, conductivity), thermal stability (DSC analysis), and protein profiles (SDS-PAGE) of SPI and PPI were examined. The results demonstrate that SPI exhibits higher thermal stability and can form denser gel-like structures, whereas PPI is characterized by smaller particle size and higher dispersion, leading to superior emulsifying properties. The findings suggest the need for differentiated application of SPI and PPI in the food industry and indicate that combining these isolates could achieve optimal functional performance in food products.