This work presents the advantages of using ultrasound (US) in the procedure of antimicrobial functionalization of cotton knitwear. Ultrasound-assisted extraction of bioactive components from plant material reduced the extraction time by 40% and increased the degree of utilization by 12.5% in comparison with conventional extraction. By optimizing the H₂O₂ bleaching process, it was found that the application of ultrasound resulted in reducing the temperature from 100 °C to 60 °C, the processing time by 30 min and the H₂O₂ concentration from 4% to 2%, while retaining the same weight loss, the appropriate degree of whiteness with preserved mechanical properties compared with treatment carried out without using ultrasound. Dyeing with the plant extract of Achillea millefolium L. using the ultrasonic atomization resulted in even coloration and antibacterial activity against Staphylococcus aureus and Escherichia coli, with using minimum quantities of extract and 6.67 times shorter processing time in comparison with the bath exhaustion method.

Introduction. Non-meat proteins are widely used in meat processing. In our study, we analyzed the effects of whey and soy protein isolates on the physicochemical and sensory properties of domestic fermented sausage. Study objects and methods. Five groups of sausages were traditionally fermented under industrial conditions. The sausage group without the additives was labelled the control, while other sausages were manufactured with the addition of 0.5% and 1.5% protein isolates of whey and soybean. Using a quantitative descriptive test, we assessed the sensory characteristics of the sausages and instrumentally determined their color, hardness, water activity (aw), and pH. Results and discussion. The proteins added to fermented sausages improved emulsification, texture, as well as water and fat binding capacity, which was confirmed by the results for hardness. Using a 0.5% soy protein isolate resulted in a firmer product. The additives had a minor effect on the color: the samples with the additives had a slightly lower L* value, and those with a soy protein had higher yellowness (b*). Conclusion. Using the additives did not have a significant effect on the chemical composition and overall sensory quality of all tested samples (P > 0.05).