Hidden hunger, also known as micronutrient deficiency, is a form of undernutrition, which is exacerbated when food security is fragile. However, the amount of phytonutrients in the diet can be increased by using underutilized species, such as fresh mint greens (Mentha). These plants have a high biological value due to the high content of biologically active substances. Plants of the genus Mentha, however, differ significantly in their chemical composition and, thus, nutritional value. The main objective of this study was to evaluate the content of phytonutrients in different Ukrainian species of mint: peppermint (Mentha piperita), horsemint (Mentha longifolia L.), silver-leaved horsemint (Mentha longifolia S.), and spearmint (Mentha spicata L.), and to determine their stability after drying and freezing. After studying the chemical composition of fresh, dried, and frozen plants of these species, it was established that Ukrainian mint species offer a robust set of phytonutrients and can be used as ingredients of the so-called “functional foods.” The biologically active substances in mint are concentrated during drying. Moreover, such raw materials are easily stored and used as an ingredient. However, the losses of ascorbic acid due to drying mint reach 70%; of carotenoids—approximately 10–15%; of chlorophylls—21–38%; and of phenols—19–29%. Peppermint and spearmint were observed to have higher stability of biologically active compounds. As for the freezing, the best stability of the chemical composition was demonstrated by field mint and spearmint samples. Therefore, a targeted selection of mint types and varieties prior to processing will allow preserving maximal preservation of a maximum amount of biologically active substances, increasing the content of phytonutrients in finished products, and preventing the development of hidden hunger.

This paper proposes a method to determine the optimal parameters for the drying of soybean using a kinematic vibration dryer. Among the main parameters of the investigated vibroconveyor are heat and mass transfer, physical and mechanical. The paper presents a mathematical model of the dependence of parameters of the soybean drying process of soybean built based on experimental data obtained by organizing an effective experiment plan with a sufficiently large number of factor levels. To determine the rational parameters for drying soybean, it is important to build the most accurate and adequate mathematical model, which will determine the most accurate values of the required parameters. For this purpose, it is recommended to conduct an experiment with as many levels of factors as possible. The article proposes an experiment established on a dedicated balanced orthogonal plan, which is optimal according to the D-efficiency criterion. Based on the experimental data, an adequate mathematical model of the dependence of the drying characteristics of soybean (moisture of the processed material (%), temperature inside the product layer ( ^° С) on the parameters – vibration amplitude (mm), distance from the conveyor surface (mm), radiation power (Wt), weight (g·min ⁻¹ ). Following the analysis of the constructed mathematical model, optimal parameters of the developed vibroconveyor infrared dryer were substantiated. The main characteristics of the vibroconveryor mechanism of interoperational transportation of bulk products in the working area were also determined, and a technical and economic analysis of the developed oscillatory system was conducted.

In recent decades, cataclysmic events, deterioration of air and water quality, and loss of biodiversity have forced us to look for ways to save nature. One of the ways to solve the problems is to ensure rational environmental management, which is possible by establishing an effective balance between consumption and compensation by creating an effective financial mechanism. The purpose of the study is to assess the efficiency of the current financial mechanism for environmental management in Ukraine and to determine the prospects for its improvement. The study uses analysis, synthesis, specification, systematization, and generalization. The graphical method was used to assess environmental taxes, and mathematical modelling was used to analyze the dependence of emissions on direct costs and capital investments in air protection and climate change. Environmental taxes in Ukraine are an ineffective instrument of the financial mechanism of environmental management. Their share in the structure of domestic GDP is lower than the share in the EU. The author suggests ways to improve them: to replace the CO2 tax with an energy tax; to cancel the tax-free limit of 500.000 tons of CO2 emissions per year; to change the structure of tax distribution; to introduce tax rebates. The correlation and regression analysis of the dependence of air pollutant emissions on current expenditures and capital investments in air protection and climate change issues showed the existence of a feedback loop. Investment support for environmental management should be provided from various sources in the following areas: national, local and international finances - primarily for the restoration of air, water and contaminated areas; own funds and international investments - for the modernization and greening of production.

The collective monograph presents a comprehensive overview of modern trends and scientific advancements aimed at improving food quality, nutritional value, and environmental impact. The chapters explore diverse topics such as the development of gluten-free granola technologies for the restaurant sector, optimization strategies for candied cherry production using frozen raw materials, and the enhancement of vegetable oil blends and ice cream with plant-based components. Emphasis is placed on functional foods - buckwheat, oats, and whey derivatives - for health-conscious consumers, as well as innovations in animal feed to improve meat quality. The book also addresses sustainable practices including the use of food industry by-products, like asparagus waste and sea buckthorn pectin, and post-harvest antioxidant protection techniques. These interdisciplinary contributions reflect cutting-edge solutions for advancing food processing technologies with a strong focus on sustainability and functional benefits.--------------------------------------------------------------------------------------------------------------How to Cite: Priss, O., Serdiuk, M., Kolisnychenko, T., Bandura, V., Sefikhanova, K., Opanashcuk, Y. et al.; Priss, O. (Ed.) (2025). Innovative approaches in food processing and sustainability. Tallinn: Scientific Route OÜ. doi: https://doi.org/10.21303/978-9908-9706-2-2--------------------------------------------------------------------------------------------------------------Introduction. Innovations for the sustainable development of food systemsOlesia Priss Chapter 1. Improvement of gluten-free granola production technology in the restaurant segmentMarina Serdiuk, Tetiana Kolisnychenko, Valentyna Bandura, Kateryna Sefikhanova, Yurii Opanashcuk, Tetyana Semko Chapter 2. A multi-criteria strategy for assessing the quality of frozen raw cherry fruitsIryna Ivanova, Marina Serdiuk, Tetiana Tymoshchuk, Antonina Drobitko, Olga Pyurko, Yana Mulienok Chapter 3. Сhemical composition and properties of vegetable oil blendsIgor Dudarev, Oksana Tsisar, Volodymyr Say Chapter 4. Development and characterisation of ice cream containing vegetable oilsSvitlana Panasyuk, Iryna Taraymovich, Tamara Sydoruk Chapter 5. Compositional analysis and potential of buckwheat and oats as functional food ingredientsVasylyna Shemet, Iryna Moroz, Olha Hulai Chapter 6. Justification and development of biotechnology of cooked sausage products for health purposesLarysa Bal-Prylypko, Nataliia Slobodianiuk, Maksym Ryabovol, Nataliia Holembovska, Ihor Ustymenko, Mykola Nikolayenko, Halyna Tolok, Maryna Nazarenko Chapter 7. Optimization of goose meat quality through oat and alfalfa-based feed additivesDaniil Maiboroda, Olena Danchenko, Viktoriya Gryshchenko Chapter 8. Reducing losses during storage of fruit vegetables: regulation of postharvest metabolismOlesia Priss, Liudmyla Kiurcheva, Serhii HoliachukChapter 9. Essential oils in pig diet as a means of improving pork qualityТaras Prudyus, Oleg Vishchur, Mykola Danchenko Chapter 10. Changes in quality parameters of sweet peppers during low-temperature storage after freezingNadiia Zahorko, Igor Dudarev, Valentyna Tkachuk Chapter 11. Sunflower lecithin as an alternative to soy lecithin: technological approaches to improving its rheological, sensory and functional propertiesAnastasiia Demydova, Svitlana Panasyuk, Yurii Hunko Chapter 12. Use of asparagus waste to fortify bakery productsOlesia Priss, Кateryna Kostetska, Pavlo Bulhakov Chapter 13. Innovative potential of sea buckthorn pectin in providing textural properties to food and pharmaceutical productsOlha Sumska, Olena Ishchenko, Kostiantyn Yermakov, Kateryna Smykalo, Igor Chernyshov, Oleksandr KarpenkoChapter 14. Innovative technology for high-quality functional alcoholic beverages based on tea-aromatic raw materials with antioxidant activityOleh Kuzmin, Oleksandra Niemirich, Olena Podobii, Liudmyla Mamchenko, Andrii Murzin, Mariia Omelchenko, Dmytro Kuzmin, Anton KuzminChapter 15. Technology improvement of cooked sausage products with the addition of non-traditional raw materialsNataliia Holembovska, Nataliia Slobodianiuk, Valentyna Israelian, Vladyslav Dorozhko, Sergii Gryshchenko, Mykola Gruntkovskyi, Vita Mykhalska, Petro Drozd