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.

Potato virus Y (PVY), Potato virus S (PVS), and Potato virus M (PVM) infection of potato plants leads to decreased dry matter and starch content in tubers. Starch samples from potato tubers infected with PVY, PVS, and PVM had higher amylose content. Granules of starch isolated from potato tubers infected by PVS exhibit larger granules than starch granules isolated from tubers of healthy plants. In contrast, in the case of PVM and PVY infection, starch granules were significantly smaller in diameter. A decrease in the degree of crystallinity has been observed in all samples of starches obtained from the tubers of infected plants compared to starch isolated from tubers of healthy plants. A slight decrease in gelatinization temperature was noted for starch samples isolated from tubers infected by PVY and PVM, and a slight increase in gelatinization temperature for starch samples isolated from tubers infected by PVS compared to starch isolated from tubers of healthy plants. In all samples of starch obtained from tubers of infected plants, an increase in the value of gelatinization enthalpy was observed. Thus, it can be concluded that damage to potato plants by PVM and PVY leads to a significant decrease in the quality of starch in tubers. At the same time, infection by PVS had practically no considerable effect.

The role of the total viable microbial count on eggshells is of significant interest, as it relates to egg safety and product shelf life.The aim of this study was to assess the influence of various disinfectants on the overall bacterial contamination of duck eggshells. For this purpose, fresh high-quality duck eggs were obtained from a farm, and solutions of disinfectants were prepared: 6% hydrogen peroxide, 4% calcium hydroxide, 4% sodium carbonate, and 3% acetic acid. When disinfecting duck or goose eggs, the dosage of substances is doubled compared to chicken eggs. The eggs were treated with prepared disinfectant solutions, with varying exposure times. The exposure times for hydrogen peroxide were 4 and 8 minutes, for calcium hypochlorite – 2 and 5 minutes, for sodium carbonate – 10 and 30 minutes, and for acetic acid – 5 and 15 minutes. Samples of washings from the eggshells were collected both before and after disinfection. Dilutions were prepared and subsequently plated on Petri dishes with non-selective media, followed by incubation at 30°C for 72 hours. As a result of colony counting, the number of mesophilic aerobic and facultatively anaerobic microorganisms (CFU/egg) was determined.The results of the study showed a direct correlation between the inactivation of microorganisms and exposure time when using acetic acid, hydrogen peroxide, and calcium hypochlorite. A longer contact period of the eggs with sodium carbonate did not result in a measurable reduction in the number of viable microorganisms. It was also found that 4% calcium hypochlorite could completely inactivate microbes on the eggshell within 5 minutes. With a 2-minute exposure, the total microbial contamination was 9.2*10¹±0.7 CFU/egg.Thus, in this study, solutions of calcium hypochlorite, hydrogen peroxide, and acetic acid demonstrated high bactericidal properties and can be considered effective agents for disinfecting duck eggshells.Most scientific articles are devoted to the study of chicken eggs. In this work, the object of research is duck eggs, the best disinfectants for processing eggshells have been identified, which is an urgent task in poultry farming.The obtained results can help farmers implement more effective strategies for combating foodborne infections.

Duck eggs are rich in essential nutrients, such as amino acids, vitamins, and polyunsaturated fatty acids. However, their application in the food industry is hindered by glucose, which contributes to undesirable darkening during the Maillard reaction in processing. The present study examined the effect of the desugarization of duck eggs using baker’s yeast on their chemical composition. The results showed that the desugarization process reduces the content of glucose and minerals (Cu, Fe, and Zn) and alters the vitamin composition depending on the treatment conditions. Changes were also observed in the fatty acid profile, including increased levels of oleic acid (C18:1), palmitoleic acid (C16:1), and linoleic acid (C18:2, ω − 6). A high intragroup correlation among saturated fatty acids indicates the stability of their distribution. An increase in the content of essential amino acids—glycine, leucine, valine, and phenylalanine—was also recorded. Correlation analysis of the amino acid composition revealed significant relationships among both essential and non-essential amino acids. Overall, the desugarization process using baker’s yeast not only improves the nutritional profile of duck egg powder but also enhances its functional properties, positioning it as a promising ingredient for the food processing industry.

The article presents the results of comprehensive studies aimed at improving the efficiency of citric acid recovery from a fermentation broth obtained using the Aspergillus niger R5/4 strain. Particular attention was paid to evaluating the impact of different ozonation regimes, applied at the equipment sterilization stage, on the microbiological purity and stability of the fermentation process. Optimization was carried out for the key stages of the technological process, including neutralization, clarification, evaporation, and crystallization. It was established that ozonation at a concentration of 200 ppm, with a feed rate of 10 g/min and a residual content of 1 ppm, ensured the maximum yield of citric acid, whereas sterilization without ozonation resulted in decreased efficiency. The optimal parameters of subsequent processing stages were identified: neutralization with calcium carbonate (CaCO₃) at a concentration of 75 g/L and 50 °C, as well as clarification at 20 °C with 1.5 h of stirring. The combination of these factors enabled achieving a citric acid yield of 91.6%. The obtained results scientifically substantiate the effectiveness of combining ozonation with subsequent processing stages, providing a practical basis for improving citric acid production at the industrial level. This, in turn, paves the way for the development of new solutions aimed at enhancing the stability and economic efficiency of biotechnological production.

The development of structurally stable and nutritionally enhanced gluten-free bread is a major technological challenge due to the absence of a gluten network. This study investigates the role of zein, a hydrophobic corn prolamin, in green buckwheat dough systems and its impact on bread properties. Zein was extracted from corn gluten and incorporated at 0, 10, 20, and 30%. Zein incorporation significantly modified starch–protein interactions, promoting a composite matrix with enhanced thermomechanical stability. The 20% zein formulation showed optimal performance, with increased peak viscosity, higher C2 and C3 torque values, improved starch gelatinization, and a more cohesive microstructure. The scanning electron microscopy analysis confirmed a continuous protein–starch network, with the highest elasticity and cohesiveness (0.85 and 0.57, respectively). The optimized formulation maintained functional value and reduced the conditional glycemic index. In the 20% zein formulated sample, the rapidly digestible starch fraction decreased from 48.1% to 41.6%, while slowly digestible and resistant starch increased from 22.4% and 7.8% to 26.3% and 10.4%, respectively. Overall, zein enrichment effectively compensates for the absence of gluten, resulting in improved bread quality and controlled starch digestibility. These findings provide new insights into protein–starch interactions in gluten-free systems and support the application of zein as a functional structuring agent in pseudocereal-based bakery products.