The transition to a circular bioeconomy enhances the valorization of agricultural by-products. Hawthorn leaves (Crataegus spp.), generated in large quantities from orchard maintenance, represent a promising yet underutilized biomass. This comprehensive narrative review synthesizes recent advances regarding their bioactive compounds, extraction methods, and applications. A systematic literature search was conducted to identify relevant studies. The analysis reveals that hawthorn leaves are rich in polyphenols (e.g., flavonoids, procyanidins), with their content often exceeding that found in fruits. Modern “green” extraction techniques (e.g., ultrasound- and microwave-assisted) demonstrate superior efficiency in recovering these thermolabile compounds compared to conventional methods. The broad spectrum of associated biological activities—including antioxidant, cardioprotective, neuroprotective, antimicrobial, and insecticidal effects—underpins their potential in nutraceuticals, cosmetics, and functional foods. Crucially, this review highlights the significant promise of hawthorn leaf extracts as a source for developing natural, plant-based biopesticides, aligning with sustainable agriculture and integrated pest management principles. To fully realize this “waste-to-wealth” potential, future research should prioritize the scaling of eco-friendly extraction, field trials for crop protection efficacy, and the standardization of extracts.

To improve the quality of life of the population, currently a promising direction is the use of functional foods. The article presents the results of the conducted analysis of the quality and safety of symbiotic yogurt from goat milk enriched with a mixture of vegetable raw materials.Purpose of the study: to study the effect of quince syrup on the quality and safety of fermented milk products.This paper presents the results of the study of the developed fermented milk product (yogurt) for functional purposes. The composition of the added ready-made starter includes the cultures Str.thermophiIlus, Lb.bulgaricus, Lb. acidophilus. Quince fruit syrup was used as a natural ingredient of plant origin.Addition of quince syrup in the production of yogurt from goat's milk contributes to obtaining a product enriched with dietary fiber, vitamins, macro-microelements, as well as increasing the range and improving the organoleptic properties of dairy products, including pectin-containing.The presented article provides comprehensive microbiological indicators of the studied yogurt samples and the dynamics of changes in lactic acid microflora during storage.The results showed that according to microbiological indicators, the yoghurts met the requirements of TR CU 033/2013, QMAFAnM did not exceed the specified standards, and coliform bacteria were absent. The growth of lactic acid bacteria in the studied samples was intense on the fifth day – 6.4×109 CFU, then the number of microorganisms decreased. On the seventh day, the number of lactic acid bacteria in the studied sample was – 4.5×108 CFU, the indicator of the control sample for this period was – 2.4×107 CFU.

Background: This study proposes a cascade strategy for the comprehensive valorization of Rosa canina L. leaves, considered an underutilized agricultural by-product. Methods: The approach is based on a combination of optimized Ultrasound-assisted extraction (UAE) followed by High-pressure homogenization (HPH) of the residual biomass from both whole and ground leaves. UAE parameters (temperature, process duration, and ethanol concentration) were optimized to maximize the yield of total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity (DPPH, FRAP). Results: The optimal conditions (55.5 °C, 69.7 min, 40.8% ethanol) yielded extracts with a high TPC (289.55 mg GAE/g) and TFC (177.88 mg CE/g), reducing the processing time by 22% while increasing the TPC yield by 31% compared to the conventional solid–liquid extraction (SLE). It was found that primary extraction from whole leaves is more efficient than extraction from ground leaves, suggesting that the energy-intensive preliminary grinding step could be eliminated. The application of HPH to the residual biomass provided a significant secondary release of bioactive compounds, exceeding high-shear mixing (HSM) by up to 1.5 times for whole leaves. Kinetic analysis showed a higher release of bioactive compounds from whole leaves compared to ground leaves. Conclusions: The proposed UAE + HPH cascade process is a sustainable approach, ensuring rational use of resources and a significant increase in the total yield of antioxidants from Rosa canina L. leaves. Overall, the study may contribute to the circular economy by promoting valorization of agricultural by-products through an energy-efficient, sustainable cascade approach.

The article substantiates the need to use ingredients of plant origin for the manufacture of fermented milk products of functional and preventive purpose, the systematic use of which contributes to the elimination of deficiency conditions of essential substances required by the body, and increase the body's resistance to adverse environmental factors. The aim of this work is to study the effect of ingredients of plant origin on the quality of fermented milk products.The biochemical composition of yogurt samples prepared with the addition of sesame and pumpkin flours rich in vitamins and minerals, as well as water-soluble vitamins and minerals contained in them, were analyzed. The results of the analysis showed that the use of ingredients of natural plant origin as components of fermented milk products affects the increase in the content of macro- and microelements and vitamins.The results of the analysis show that the addition of vegetable ingredients to yogurt has a positive effect on the dynamics of vitamin proliferation, therefore, the content of vitamins B1, B2, C, PP, B6 increased. The addition of vegetable ingredients to yogurt led to an increase in the mineral content compared with without additives: calcium – 0,46-1,49%, magnesium – 5,92-3,38%, phosphorus – 12,33-7,57%, potassium – 8,09-3,97%, iron – 0,15-0,14%, sodium – 0,06-0,39%, zinc-0,02-0,07%.

Ғылыми-техникалық дамудың қазіргі кезеңінде шикізатты кешенді пайдалану және қалдықсыз технологияларды жетілдіру басты бағыт болып табылады. Экологиялық жағдайды ескере отырып, табиғи ресурстарды үнемдеу маңызды. Сүт өндірісінде сүт тапшылығы мәселесіне байланысты сарысу сүт компоненттерінің қосымша көзі ретінде қолданылып, функционалдық өнімдер жасау үшін ерекше мәнге ие. Сарысудың көмірсулар мен ақуыздық құрамының артықшылығы - бұл негізгі шикізат тапшылығын шешудің тиімді әдісі. Зерттеудің мақсаты сүт сарысуынан үйеңкі шәрбаты қосылған сүтқышқылды сусын әзірлеу және оның сапасы мен қауіпсіздігін зерттеу. Алынған сарысу сусынының органолептикалық (түсі, иісі, дәмі, консистенциясы), физика-химиялық (қышқылдығы), реологиялық (синергетикалық қабілеті) және микробиологиялық көрсеткіштері (МАжФАнМС, ІТТБ, Salmonella туысының бактериялары, Staphylococcus aureus, ашытқылар мен зеңдер) бойынша талдау жүргізілді. Органолептикалық, физика-химиялық және микробиологиялық көрсеткіштері бойынша жүргізілген зерттеулер нәтижесінде үйеңкі шәрбаты қосылған ұсынылатын сарысу сусынының сапасы, тағамдық және биологиялық құндылығы жоғары екені анықталды. Сүт сарысуынан үйеңкі шәрбатын қосып алынған сүтқышқылды сусынның дәмі жағымды, нәзік, орташа тәтті болды. Сүтқышқылды сусынның сақтау мерзімі (4±2) °C температурада 7 тәулік. Алынған сүт сусыны асқазан-ішек жолдарындағы бактериялық және саңырауқұлақ инфекцияларының алдын алу үшін пайдалы болады, сонымен қатар жалпы мақсаттағы асхана сусыны ретінде қолдануға болады. Төмен калориялы сүтқышқылды сусындар сүт өнімдерінің ассортиментін кеңейтіп, тұтынушылардың сұранысын арттыруға ықпал етеді.