Background: Crataegus almaatensis, an endemic hawthorn species from Kazakhstan, is known for its rich content of phenolic compounds and flavonoids with significant pharmacological potential. This study aimed to optimize and compare conventional solid–liquid extraction (SLE) and ultrasound-assisted extraction (UAE) processes for maximizing the extractability of bioactive compounds from hawthorn leaves powder. Methods: The effects of temperature, extraction time, ethanol concentration, and solid-to-liquid ratio (or ultrasound power in the case of UAE) on total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity (FRAP, DPPH, and ABTS assays) were systematically evaluated. Results: The UAE method yielded higher concentrations of TPC and TFC, with up to 16% improvement in TPC and reduced ethanol usage (40% (v/v)) compared to SLE (75% (v/v)), demonstrating its efficiency and sustainability. Optimal extraction conditions were identified as 70 °C, 75% ethanol, 34 min, and an S/L ratio of 0.05 g/mL for SLE, 70 °C, 40% ethanol, 44 min, and 100 W US power for UAE. High-resolution HPLC-DAD and LC-Q/TOF-MS analyses confirmed the presence of key phenolic acids and flavonoid glycosides, including chlorogenic acid and apigenin-8-C-glucoside-2′-rhamnoside as the most abundant compounds identified. Conclusions: These findings validate UAE as an innovative, eco-friendly method for extracting bioactive compounds from hawthorn leaves and highlight its potential for developing natural antioxidants for pharmaceutical and nutraceutical applications.

This paper considers the possibility of improving the functional and technological properties of boiled camel sausage with the addition of hump fat and chicken fillet. The effect of pumpkin peel powder on lipid oxidation, functional and technological properties of sausages from combined meat was investigated. Camel meat as a meat product has many advantages, for example, low fat content, high nutritional value, and its taste is barely distinguishable from beef. At the same time, it has the following disadvantages: sweetish taste, coarse-fiber structure; camel sausage has a lower shelf life compared to beef sausage; it is harder due to the content of hydroxyproline. To improve the functional and technological properties, dried rowan powder and pumpkin peel powder of the "Winter Sweet" variety, a zoned variety, were added in different quantities for comparison. The control sample was made in accordance with GOST for boiled sausage, with the replacement of fat with hump fat, and the replacement of beef with camel meat. For experimental samples, a plan for a full-factor experiment was built, taking into account the material balance. Additives varied in 3 levels, from 3 to 6 %. 7 samples with control were in total with the control sample being the sausage prepared according to the same recipe but without additives. There were three parallel experiments in each sample. It was revealed that hydrated rowan powder has a negative effect on taste but, at lower doses, it gives a spicy taste to the sausage while the addition of hydrated powder from pumpkin peels improves taste and organoleptic characteristics. Thus, one can conclude that waste in the form of pumpkin peels is also a valuable and useful product for improving the functional, technological, and organoleptic characteristics of sausage. The result of this study shows that when hydrated rowan powder and pumpkin peel powder are added, the problem of taste, aftertaste, smell, and shelf life is solved in the selected ratio, while the sausage also becomes more tender overall

The article presents the results of a research of the influence of extraction agents with different ethanol concentrations (30%, 40%, 50%, 60%, 70%, 80% and 96%) on the yield of extractives and found that the highest yield of extractives have been obtained when using 40% ethyl alcohol as an extraction agent. Therefore, this concentration has been chosen as the main extractive agent for further experiments. Ethanol, in particular, is a widely used extractive agent for plant materials due to its ability to extract a wide range of compounds, including phenolic compounds, flavonoids and organic acids. In recent years, ultrasonicassisted extraction has gained attention due to its ability to improve extraction efficiency, reduce extraction time, and minimize the use of solvents, making it an environmentally friendly and cost-effective method. The optimal parameters of ultrasonic-assisted extraction have been established for obtaining an alcoholic extract from hips of Rosa canina (RosaCanina L.) – the highest yield of extractives was obtained with extraction duration of 30 minutes, extraction temperature was 500С, ultrasound power was 35 kHz. It is possible to obtain the maximum amount of biologically active compounds from raw materials by optimizing these parameters, which leads to a higher quality of the final product.

Background: This study proposes a cascade strategy for the comprehensive valorization of Rosa canina L. leaves, considered an underutilized agricultural by-product. Methods: The approach is based on a combination of optimized Ultrasound-assisted extraction (UAE) followed by High-pressure homogenization (HPH) of the residual biomass from both whole and ground leaves. UAE parameters (temperature, process duration, and ethanol concentration) were optimized to maximize the yield of total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity (DPPH, FRAP). Results: The optimal conditions (55.5 °C, 69.7 min, 40.8% ethanol) yielded extracts with a high TPC (289.55 mg GAE/g) and TFC (177.88 mg CE/g), reducing the processing time by 22% while increasing the TPC yield by 31% compared to the conventional solid–liquid extraction (SLE). It was found that primary extraction from whole leaves is more efficient than extraction from ground leaves, suggesting that the energy-intensive preliminary grinding step could be eliminated. The application of HPH to the residual biomass provided a significant secondary release of bioactive compounds, exceeding high-shear mixing (HSM) by up to 1.5 times for whole leaves. Kinetic analysis showed a higher release of bioactive compounds from whole leaves compared to ground leaves. Conclusions: The proposed UAE + HPH cascade process is a sustainable approach, ensuring rational use of resources and a significant increase in the total yield of antioxidants from Rosa canina L. leaves. Overall, the study may contribute to the circular economy by promoting valorization of agricultural by-products through an energy-efficient, sustainable cascade approach.

Prototypes of pastille marmalade products with starters of lactic acid microorganisms have been developed. Pastille marmalade products that contain live cells of probiotic culture (from 1 to 3 CFU/g) help strengthen and maintain immunity. The macro and micromorphology of the probiotic culture were investigated, which confirmed the belonging of microorganisms to lactic acid. The studies reported here were scientifically substantiated by the method of mathematical modeling. Based on the regression equation, it was revealed that the growth of lactic acid microorganisms in the product is affected by the volume of whey (250 ml), the volume (0.02 g) and the time of revival of the starter culture (6 hours). A more significant factor was the volume of application of lactic acid microorganisms, from 0.01 to 0.02 g, which affects the growth of lactic acid microorganisms (increases) in the product. The antimicrobial activity of isolated crops in relation to E. coli was studied. The zones of illumination of the isolated colonies in relation to E. coli range from 0.1 mm to 0.5 mm. The results show that antagonistic properties affect pathogenic and conditionally pathogenic microorganisms in the gastrointestinal tract. The antioxidant properties of pastille marmalade products have been established. When applying starters of lactic acid cultures, the volume of antioxidants increased by 1.7 and 2.2 times compared with control. In this regard, the development of pastille marmalade products with starters of lactic acid microorganisms is a relevant and promising task because they are natural, have an immunostimulating effect, and expand the range of confectionery products

In the process of storage and delivery, food products are subjected to physical changes, resulting in moisture exchange between the product and the environment, mechanical damage, chemical processes occurring in the product itself, as well as microbiological damage. The use of packaging materials on the basis of polyolefins, reduce the influencing factors leading to rapid corruption of food products. However, by their nature, polyethylene and polypropylene films do not have antimicrobial properties. Therefore, in order for the packaging based on them to protect the product from microbiological damage, various technological techniques are used for the processing of packaging, as well as the introduction of special antimicrobial agents into the composition of the film. The present study developed a method of synthesis of copper oxide nanoparticles stabilized with gelatin and pectin. The synthesis was carried out by direct chemical sedimentation. Copper chloride was used as a precursor to the synthesis of copper oxide. Gelatin and pectin were used as stabilizers. The results showed that CuO nanoparticles, stabilized with gelatin and pectin, have a high potential for use in food packaging – both as a stand-alone nanoplane and as part of other packaging materials.