In food processing, enzymatic hydrolysis has become a revolutionary biotechnological instrument that provides consistency and sustainability that are unmatched by traditional techniques. This work thoroughly analyzes current developments in enzymatic hydrolysis and examines its uses in various food processing contexts. The biotechnological aspects—such as substrate specificity, enzyme engineering, and sustainable process optimization—are the main focus. The historical background and development of enzymatic hydrolysis in food processing are explored at the study's outset, highlighting the process's transformation from a specialized use to a critical component of contemporary biotechnological food production. A thorough literature review underscores the specificity of enzymes in dissolving various dietary components, offering insights into the biotechnological nuances controlling substrate-enzyme interactions. A careful examination of the many enzymes used in enzymatic hydrolysis and a full assessment of their uses and specificities are provided. Enzymatic hydrolysis selection criteria are outlined, taking regulatory compliance, thermostability, pH sensitivity, and substrate specificity into account. The integration of enzymatic hydrolysis into workflows for food processing is also covered, focusing on compatibility with current infrastructure and processing parameters. The case studies that demonstrate the effective use of enzymatic hydrolysis in various food production situations are the core of the research. These examples illustrate the adaptability and effectiveness of enzymatic processes in improving food quality, from developing gluten-free products to optimizing fermentation in baked goods. In its futuristic conclusion, the article imagines how enzymatic hydrolysis will continue to influence food processing in the years to come. The biotechnological viewpoint strongly emphasizes current research directions, such as integrating enzymatic processes into sustainable food production techniques and engineering enzymes for increased specificity. This biotechnological investigation highlights how enzymatic hydrolysis may completely change the food processing industry by providing accuracy, sustainability, and creativity in pursuing wholesome, nutrient-dense, and aesthetically pleasing food items.

A high intake of saturated fats and cholesterol from processed meats is associated with increased cardiovascular disease risk. This study aimed to develop a nutritionally enhanced Bologna-type sausage by partially replacing the beef content with a structured emulsion gel (EG) formulated from pine nut oil, inulin, carrageenan, and whey protein concentrate. The objective was to improve its lipid quality and functional performance while maintaining product integrity and consumer acceptability. Three sausage formulations were prepared: a control and two variants with 7% and 10% EG, which substituted for the beef content. The emulsion gel was characterized regarding its physical and thermal stability. Sausages were evaluated for their proximate composition, fatty acid profile, cholesterol content, pH, cooking yield, water-holding capacity, emulsion stability, instrumental texture, microstructure (via SEM), oxidative stability (TBARSs), and sensory attributes. Data were analyzed using a one-way and two-way ANOVA with Duncan’s test (p < 0.05). The EG’s inclusion significantly reduced the total and saturated fat and cholesterol, while increasing protein and unsaturated fatty acids. The 10% EG sample achieved a PUFA/SFA ratio of 1.00 and an over 80% reduction in atherogenic and thrombogenic indices. Functional improvements were observed in emulsion stability, cooking yield, and water retention. Textural and visual characteristics remained within acceptable sensory thresholds. SEM images showed more homogenous matrix structures in the EG samples. TBARS values increased slightly over 18 days of refrigeration but remained below rancidity thresholds. This period was considered a pilot-scale evaluation of oxidative trends. Sensory testing confirmed that product acceptability was not negatively affected. The partial substitution of beef content with pine nut oil-based emulsion gel offers a clean-label strategy to enhance the nutritional quality of Bologna-type sausages while preserving functional and sensory performance. This approach may support the development of health-conscious processed meat products aligned with consumer and regulatory demands.

This study presents the results of isolation and comprehensive characterization of lactic acid bacteria and yeasts obtained from traditional Kazakh fermented beverages – kumis and shubat. Cultural, morphological, and biochemical properties of the isolates were examined, and their species identification and potential for carbohydrate fermentation were evaluated. Lactic acid bacteria were cultivated on MRS medium, and yeasts on Sabouraud agar supplemented. Identification was performed using Gram staining, colony morphology, microscopy, and biochemical tests. The ability of strains to ferment glucose, lactose, sucrose, maltose, and mannitol was assessed. The isolates were preliminarily identified as Lactobacillus plantarum, L. sakei, Candida kefir, and Kazachstania unispora. The most active strains showed the ability to ferment multiple carbohydrates with gas and sediment formation, indicating their potential for inclusion in starter cultures. The results confirm the biotechnological value of the native microflora and its promise for developing authentic starter cultures for dairy production.

In the modern world, great importance is attached to healthy and safe nutrition. With increasing awareness of health and well-being, consumers are increasingly paying attention to the composition of products, their nutritional value and their effect on the body. In the context of mass production of food, there is a need to develop high-quality and safe ingredients that contribute to improving health. Bread and bakery products are important components of the diet of many peoples. Their diversity, taste and nutritional value make them an integral part of culture and traditions. Bakery products are an important part of the diet, provide our body with building materials for growth and development, as well as energy. Currently, in order to expand the range and improve the consumer qualities of bread, work is actively underway to develop technologies and improve recipes. But the issue of optimizing and selecting the recipe and technology for the production of gluten-free bread remains relevant. Gluten-free bread is becoming increasingly popular among people who are gluten intolerant or who choose a gluten-free diet. To achieve the desired texture and taste, a combination of various gluten-free flours is often used in the production of gluten-free bread. In this article, we will look at the use of flaxseed and rice flour and psyllium, their properties and advantages in the production of gluten-free bread.

The development of functional cereal-based products with enhanced nutritional and biological value is a priority in modern food science, as single-grain cereals often exhibit limitations in amino acid balance and micronutrient composition. This study aimed to develop, optimize, and evaluate a multicomponent cereal-based food mixture with improved functional and nutritional properties. A mixture composed of rice, buckwheat, oats, and corn was formulated using computer-based modeling to optimize essential amino acid composition and energy value in accordance with WHO recommendations. The technological process included cleaning, sorting, hydrothermal treatment, dehulling, drying, cooling, grinding, and subsequent blending of the cereal components. Standard methods were used to assess organoleptic properties, chemical composition, mineral and vitamin content, microbiological safety, and shelf life at a moisture content of 13–14%. The developed mixture demonstrated favorable sensory characteristics and a balanced chemical composition, with a protein content of 14.43 g/100 g, carbohydrates of 59.92 g/100 g, fat of 4.48 g/100 g, and an energy value of 322.74 kcal (1351 kJ) per 100 g. The product was rich in essential macro- and microelements and B-complex vitamins, met all microbiological safety requirements, and exhibited a shelf life of 4–5 months. These findings indicate that the proposed multicomponent cereal mixture is nutritionally balanced, safe, and suitable for functional and health-oriented food applications.

The article presents research on the development of a test system for the determination of organophosphate compounds in milk. Based on our research, we selected a hydrolytic enzyme with the highest specific activity and, accordingly, highly sensitive to the inhibitory properties of carbophos in milk, namely, acetylcholinesterase. The basis for the creation of express methods for the determination of pesticides are physico-chemical, microbiological, biochemical, molecular biological and immunological methods, and they are constantly being improved. Theoretical and experimental studies were applied in the article. Experimental studies were conducted on the basis of generally accepted, modified and standard research methods of physico-chemical, organoleptic, rheological, hygienic safety indicators of research objects, as well as the specific activity of enzymes. Since milk is a complex polydisperse system, the choice of an enzyme with a higher specific activity is an important factor. According to literature data, hydrolytic enzymes (acetylcholinesterases and butyrylcholinesterases) are highly sensitive to the inhibitory properties of carbophos, which is manifested in a decrease in the specific activity of the enzyme. The results of the experimental studies have shown that of the two hydrolytic enzymes, the highest specific activity is shown by acetylcholinesterase versus butyrylcholinesterase in both aqueous and milk environments.