Safflower oil is a very valuable product for the body and human health. It is rich in macro- and microelements, vitamins and minerals, and also has antioxidant properties. The primary purification of safflower oil is an important stage of its production and directly affects the quality of the final product and its storage ability. Purifying safflower oil using a combination of filtration and sedimentation processes in an experimental cone-shaped centrifuge is a new direction in its processing. The purpose of this study was to determine the effects of flax fiber as a filter material for safflower oil. The Akmai variety of the safflower was tested. The results showed that the quality indicators of safflower oil before and after filtration through flax fiber are different. The amount of unsaturated fatty acids such as oleic (18.31 ± 0.874%) and cis-linoleic acid (82.52 ± 1.854%) increased, as well as the content of arginine (2.1), tyrosine (0.57), methionine (0.4), cystine (2.5), tryptophan (2.6), and other amino acids (in oil g per 100 g of protein). The increase in the total amount of phenols (322.12 ± 6 mgEAG/kg of oil) was observed, which directly caused the higher antioxidant activity (42.65 ± 8%) of the safflower oil. These results demonstrate that flax fiber can enrich safflower oil. To find the optimal conditions for safflower oil centrifugation in a cone-shaped sedimentary-filtering centrifuge, the thickness of the flax fiber and the distance between the inner and outer perforated filter rotor were tested. It was found that the optimal and effective thickness of the flax fiber is 1.5 × 10⁷ nm, while the thickness of the sediment is 0.5 × 10⁷ nm.

An important aspect of food technology is that vitamin compounds can be used for a variety of purposes, such as developing methods to enhance the nutritional value of foods. This paper discusses the synthesis and properties of β-cyclodextrin (β-CD)-functionalized silver nanoparticles, and the use of the resulting β-CD-AgNP inclusion complex when loading vitamin D₃ (cholecalciferol, VD₃) molecules. β-Cyclodextrin was used as a reducing agent and a stabilizer in the production of silver nanoparticles. The preparation of VD₃-β-CD-AgNP nanocompositions was confirmed by UV spectroscopy, transmission electron microscopy, and X-ray diffraction spectroscopy. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) revealed that the resulting β-CD-VD₃-AgNP nanocomposite was well dispersed with particle sizes ranging from 6 to 15 nm. ¹H-, ¹³C-NMR and FTIR spectroscopy showed the reduction of silver ions and the formation of β-CD-encapsulated AgNPs. The kinetic parameters of the thermal decomposition reaction of the VD₃-β-CD-AgNP nanocomposition have been determined under nonisothermal conditions that ensure the preservation of the kinetic triplet and a more accurate description of the process. The nanocomposition of VD₃ with silver nanoparticles demonstrated antibacterial activity against the used bacteria.

This article discusses methods for enriching soft brine cheeses with vegetable raw materials. Our daily body must be provided with foods rich in vitamins, minerals, fats and carbohydrates, proteins, as well as micro- and macroelements, dietary fiber. Today, gastrointestinal diseases, diabetes, overweight and cardiovascular diseases are widespread among humanity. Dietary fiber plays an important role in the prevention or treatment of such diseases. Dietary fiber normalizes the microflora of the digestive system in the human body, reduces cholesterol levels in the blood, has a prebiotic effect and is a source of energy, and also helps eliminate toxins, heavy metals and radionuclides from the body. The study presents the recipe and technology for the production of salted soft cheese with the addition of wheat bran, which is a waste product from flour production. The physicochemical properties of cow's milk, the main raw material for cheese production, as well as the amount of dietary fiber in cereals and the presence of the required daily requirement of vitamins and minerals in wheat bran were determined. Research results have shown that wheat bran contains, in addition to a large amount of dietary fiber, vitamins and minerals, as well as essential and non-essential amino acids. The nutritional and biological value of soft cheese prepared with the addition of 5% wheat bran according to the proposed recipe turned out to be high.

Currently, due to changes in the lifestyle of people and the impact of the environment on the body, the requirements for the diet are also changing. To this end, expanding the range of lactic acid products based on the use of mixed dairy products, the development of high-quality products is an important direction in the development of the food industry. The proposed article is devoted to the preparation of a lactic acid drink based on various ratios of mare and cow's milk. The study revealed the effect of mare's milk and cow's milk and various starters (traditional and acidophilic) on the fermentation process, physicochemical, microbiological and organoleptic indicators of the products. As a result of the experiment, the results of various types of lactic acid drinks (mare's milk – 100%, cow's milk – 100%, as well as in the ratio of 70:30, 50:50, 30:70) were made and analyzed. According to the results of the studies, fermented milk products prepared from acidophilic starter and added in a ratio of 50% mare's and cow's milk showed the best results in organoleptic, microbiological and physicochemical indicators. It was also proved that a fermented milk drink made from mixed milk has high safety and nutritional value, all indicators meet the requirements and it is recommended to use this product as a recommended product for the purpose of functional nutrition. A functional drink is very useful for the body and contributes to the regulation of the body.