The article considers the physico-chemical, organoleptic parameters, mass concentrations of organic acids and their salts in dumplings using dietary fibers obtained from vegetable raw materials of Jerusalem artichoke. Dietary fibers obtained from Jerusalem artichoke tubers of the East Kazakhstan region and semi-finished meat products were used. In the course of experimental studies, standard and modern methods of physico-chemical analysis are considered. HPLC and fluorometry were used to determine the amount of protein, fat and vitamins, and conductometric titration methods were used to determine the analytical characteristics of dietary fibers. In the course of the work, a functional nutrition product with therapeutic and prophylactic properties and a safe long shelf life was developed, and an assessment of the quality and safety indicators of fresh meat semi-finished products with dietary fibers obtained from domestic vegetable raw materials of Jerusalem artichoke was also carried out. The novelty of this work lies in the scientific demonstration that the addition of dietary fibers from Jerusalem artichoke enhances the effectiveness of semi-finished meat products and their sorption properties in removing heavy metals from the body.

The safety and shelf life of wheat bread depend not only on recipe formulation and fermentation but also on post-baking handling, particularly the packaging stage. This study focused on evaluating the effect of the temperature of the bread crumb at the moment of packaging (30, 40, and 45 °C) on acrylamide content and microbiological spoilage during storage. Wheat bread samples prepared with 5, 10, and 15% Lactiplantibacillus plantarum sourdough were compared to control bread without sourdough. The results revealed that packaging at elevated temperatures (40–45 °C) led to higher residual acrylamide levels and accelerated mold growth due to condensation and increased humidity inside polyethylene bags. In contrast, packaging at 30 °C significantly reduced acrylamide formation, limited microbial proliferation, and extended the shelf life of bread up to 7 days while maintaining acceptable sensory qualities. The combined effect of sourdough concentration and packaging temperature demonstrated that the optimal conditions for ensuring safety and extending shelf life are the use of 5–10% sourdough and packaging at 30 °C. These findings underline the critical role of sourdough content and packaging temperature in controlling chemical contaminants and microbiological spoilage in bread production.

In this work, a technology for producing yogurt has been developed in order to expand the range of fermented milk products, taking into account the properties of starter cultures and fruit additives included in the composition, and as a result of studying its physico-chemical properties, the shelf life has been determined. The purpose of the study: to develop a new type of product that will be useful for the child's body using dairy raw materials and preserving the physico-chemical properties of additives of plant origin. Expanding the range of dairy products for children. The novelty of the study: the technology and processing modes of a new dairy product for children are substantiated; the raw materials of plant origin included in the product are justified; a rational combination of selected starter cultures is selected. Research methods: methods for determining organoleptic, physico-chemical, microbiological, safety indicators of raw materials and finished products using normative and technical documentation (GOST, TU, etc.). In the course of the work, an analysis of the vitamin, amino acid composition and microbiological parameters of the product was carried out. The product has its share in the baby food of the domestic food industry, not only expands the range, but also produces products with high biological value. A yogurt product with banana puree has been developed for baby food. The composition of yogurt is enriched with potassium trace element and B vitamins due to banana puree.

This article examines the role of biodegradable packaging in addressing the issue of extending the shelf life of food products. The ecological and economic advantages of biodegradable packaging, as well as its properties that contribute to preserving product quality, are discussed. A review of scientific studies and literature in the field of biodegradable packaging is conducted. Research by various scientists on biodegradable packaging, their key findings, and recommendations are analyzed. Furthermore, an overview of international practices and standards is provided, and the current state and prospects for the use of biodegradable packaging in Kazakhstan are assessed. Special attention is given to the positive impact of such packaging on the environment, particularly the decomposition rate of waste. Priority is placed on improving the properties of biodegradable packaging based on natural polymers and their efficient use in ensuring the safety of food products such as bakery items. These packages not only reduce harm to nature but also enhance the quality of food products. Currently, such technologies contribute to the development of environmentally friendly production and economic efficiency. Additionally, increasing the production and use of biodegradable packaging is considered an essential part of achieving sustainable development goals.

Food quality and safety is one of the most important aspects of the food industry. One of the key factors to ensure food safety is packaging. Increasing number of food packaging materials is creating a demand for promoting products and brands that are safe for consumption. Food spoilage due to poor quality packaging causes huge loss not only to businesses but also to consumers. Despite the effectiveness of existing practices, retailers still face many challenges, including the materials used and their possible interaction with food. In addition, the transfer of harmful materials from packaging materials to food is still an issue. This study presents the results of determining the migration of heavy metals used in different types of food packaging in the Republic of Kazakhstan. Determination of heavy metal migration was carried out in aqueous extract by atomic absorption spectrometry. The practical value of the above research is to study the content of lead, zinc and chromium in the composition of various types of paper food packaging. The study revealed that the average amount of chromium migration in food packaging was in compliance with the requirements set out in TR/TC 005 2011 ‘On safety of packaging’, the values of lead and zinc migration were close to the limits set out in the Technical Regulation, which should be considered as a potential risk to human health if they can be reused without any pre-treatment as a source of recycled cellulose fibre.

This article investigates the influence of biodegradable packaging on the shelf life and suitability of food products. A bun was chosen as the research object, and its preservation efficiency in various types of biodegradable packaging was evaluated. As packaging materials, environmentally safe natural and semisynthetic polymers were used: gelatin, agar, starch, chitosan, sodium carboxymethylcellulose (NaCMC), and polyvinyl alcohol (PVA). During the study, the physicochemical stability of these materials, their ability to interact with food products, and their resistance to temperature and humidity were analysed.The research was conducted in accordance with the United Nations Sustainable Development Goal (SDG) 12 – «Responsible Consumption and Production», which focuses on reducing waste and promoting efficient use of resources through environmentally safe solutions. This study substantiates the scientific and practical importance of introducing biodegradable packaging into the food industry.The results demonstrated that the storage efficiency of biodegradable materials is not uniform. Some samples maintained product quality for a longer period, while others showed insufficient structural stability. Furthermore, it was confirmed that the decisive factors affecting packaging performance are the type of polymer, its thickness, and moisture permeability.