This study developed a technology for restructured meat products (RMPs) from culled cow meat using the bioprotective culture Lactobacillus sakei (SafePro B-2, 10¹¹ CFU/g) and fortification with L-selenomethionine or zinc citrate. Four variants (Control, SafePro B-2, SafePro B-2 + Se, and SafePro B-2 + Zn) were produced under identical processing conditions and assessed for microbiological, physicochemical, textural, colorimetric, antioxidant, histological, mineral, and amino acid properties. Protein content remained high across all samples (up to 18.7%), while moisture increased by up to 1.4% compared to the control. The Zn-enriched sample showed the greatest cohesiveness and resistance to deformation (p < 0.05), with color stability under light exposure improving by up to 12.5%. Despite a reduction in FRAP antioxidant activity (up to 30.8% in buffer extract), the Zn-fortified product exhibited the highest levels of key essential amino acids, including leucine (12.9 mg/g) and lysine (12.6 mg/g). Microbiological analysis confirmed low total aerobic mesophilic counts (≤3.1 log CFU/g), with no detection of Salmonella spp. or Listeria monocytogenes. Histological evaluation revealed denser and more homogeneous protein matrices in fortified variants. Overall, L. sakei-driven bioprotection combined with Se/Zn fortification improved the safety and functional and nutritional characteristics of RMP from low-value beef, supporting sustainable and circular meat production.

Currently, the main task of domestic producers of milk and dairy products is to provide consumers with high-quality and safe dairy products. At the same time, the main guarantee of safe production is the introduction of the HACCP system at enterprises.The main advantage of the HACCP system is error detection, namely prevention and prevention, through step-by-step control of the entire food production chain.The research work was carried out on the basis of the national standard SS RK 1179-2003 «Quality systems. Food quality management based on the principles of HACCP. General requirements». At the first stage, the necessary information about the fermented milk product from camel milk was collected (composition, organoleptic characteristics, indicators characterizing quality and safety, application, type of packaging, storage and delivery conditions) and a flowchart of its production process was compiled. At the second stage, the results of scientific research by other authors and regulatory documents related to the quality and safety of camel milk and products from it were examined to analyze chemical, biological and physical risks. Then an assessment of the probability of the identified dangerous risks was carried out. Further, using the Decision Tree tool, critical control points in the technology of the research object were identified, allowing to manage safety and improve quality in their production.

Iodine deficiency remains a major nutritional concern worldwide, and fermented dairy products are considered promising vehicles for iodine fortification. However, the chemical form of iodine may influence the physicochemical and microbiological stability of fermented dairy systems. This study aimed to compare potassium iodide and iodocasein as iodine sources for the fortification of a fermented dairy product and to evaluate their effects on product quality and iodine retention during refrigerated storage. Three formulations were produced: a control sample without iodine fortification and samples fortified with potassium iodide or iodocasein at a level of 25 µg iodine per 100 g of product. Samples were stored at 4 ± 1 °C for 7 days. Changes in pH, titratable acidity, syneresis, viscosity, viable counts of starter lactic acid bacteria, iodine retention, and sensory properties were evaluated during storage. The results showed that the iodine source significantly affected product stability. The potassium iodide-fortified sample exhibited greater post-acidification, increased syneresis, lower viscosity, and a more pronounced reduction in viable lactic acid bacteria during storage. In contrast, the iodocasein-fortified sample maintained physicochemical and microbiological characteristics closer to the control and demonstrated higher iodine retention. Fortification at the studied level did not significantly affect the basic composition or amino acid profile of the product. The findings indicate that iodocasein can improve iodine stability while preserving the quality characteristics of fermented dairy products, supporting its potential application in the development of iodine-enriched functional dairy foods.

The article presents the results of research on the development of a cranberry powder-enriched curd paste technology aimed at improving the nutritional and biological value of the product. Various amounts of cranberry powder (4%, 8%, 12%) were used in the study, allowing the evaluation of their impact on the organoleptic and physicochemical properties of the curd paste. The optimal amount was found to be 8% cranberry powder, which improved the taste, texture, and nutritional value of the product without negatively affecting its physical stability. Organoleptic evaluation showed that the product with 8% cranberry powder had the best flavor and aroma characteristics. Physicochemical analysis revealed that cranberry enrichment increased the carbohydrate and dietary fiber content, enhancing the product's functional properties. Cranberry, as a plant-based component, contributes to increasing the antioxidant activity of the product, making it more beneficial for health. The results of the study can be applied to the development of new types of fortified products based on dairy raw materials with low technological properties and expand the range of functional products in the market.

The present study develops and optimizes a jet-cutting encapsulation method using a laboratory-scale encapsulator to incorporate herbal dietary supplements into fermented milk products. Sodium alginate and pullulan were selected as core and coating polymers, respectively, after rheological screening demonstrated that 1% alginate (η ≈ 350–450 Pa·s at 22–25 °C) and 2% pullulan (η ≈ 400 Pa·s at 25–30 °C) provide a balance between atomization, shell integrity, and fluidity. Under optimized conditions, capsules of 1.00 ± 0.05 mm diameter and high sphericity (aspect ratio 1.08 ± 0.03) were produced. In vitro gastrointestinal simulation confirmed capsule stability in simulated gastric fluid (pH 2.0) and complete disintegration within 120 min in simulated intestinal fluid (pH 7.2). Inclusion of 8% (w/w) capsules in a fermented milk beverage preserved appearance, texture, flavor, and color while increasing viscosity from 2.0 to 4.0 Pa·s. Titratable acidity rose from 87 °T at 24 h to 119 °T at 120 h, with sensory quality remaining acceptable; substantial gas formation and excessive sourness occurred only after 168 h, defining a 5-day refrigerated shelf life. These findings demonstrate that the 1% alginate–pullulan capsule system successfully protects plant extracts during gastric transit and enables targeted intestinal release, while maintaining the sensory and rheological properties of the fortified fermented milk product.

This study evaluated the effects of alginate–pullulan-encapsulated herbal bioactives on the processing characteristics, quality, and refrigerated storage stability of cottage cheese spread. Capsules containing rosehip, echinacea, and levzeya extracts were incorporated at levels of 0–5%, and the resulting samples were assessed for physicochemical properties, bioactive composition, antioxidant activity, rheological behavior, capsule integrity, sensory acceptability, and safety. The formulation containing 3% capsules was selected as the formulation providing the best balance between enrichment and product quality. It contained 0.94 mg/100 g vitamin C, 6.75 mg/100 g polyphenols, and 4.50 mg/100 g flavonoids, with DPPH antioxidant activity of 6.0% and a mean sensory score of 4.69/5. Capsule levels of 4–5% further increased bioactive content but reduced sensory scores to 4.11 and 3.71 because of more visible inclusions and lower taste and consistency ratings. During 7 days of refrigerated storage, moisture content and water activity remained statistically stable, and lactic acid bacteria remained close to 7 log₁₀ CFU/g. Meanwhile, pH decreased, whereas titratable acidity and syneresis increased, with sensory deterioration becoming more evident after day 3. By day 7, vitamin C, polyphenols, and antioxidant activity retained 92.6%, 95.6%, and 94.0% of their initial values, respectively. Pathogenic microorganisms were not detected, and the tested safety indicators remained within permissible limits. These results demonstrate that 3% capsule incorporation provides a suitable balance between bioactive enrichment, processability, sensory acceptability, and refrigerated quality retention.