In light of the increasing prevalence of metabolic disorders and immune-deficiency conditions, the development of complex plant-based biologically active supplements (BAS) represents a pressing challenge in modern food science. The aim of this study was to develop an immunomodulatory BAS using Jerusalem artichoke, sprouted oats, sprouted barley, and licorice root. Physicochemical, organoleptic, and microbiological analyses of raw materials and experimental samples were performed. It was established that sprouted grains are characterized by increased protein content (oats—12.64%, barley—11.87%) and elevated levels of amino acids (lysine—1.42% in sprouted barley). Jerusalem artichoke demonstrated high levels of dietary fiber (24.65%) and vitamin C (31.95 mg/100 g), while licorice root contained significant amounts of glycyrrhizic acid and vitamin B₂ (0.77 mg/100 g). The combination of Jerusalem artichoke, sprouted grains, and licorice root forms a solid foundation for the development of a complex BAS capable of normalizing metabolism and supporting the immune system, particularly in individuals with diabetes mellitus. This approach aligns with current trends in functional nutrition and contributes to import substitution and the advancement of Kazakhstan’s agro-industrial sector. Four BAS formulations were evaluated, and Sample 4 (Jerusalem artichoke—60 g, sprouted oats—12.5 g, sprouted barley—12.5 g, licorice root—15 g) was identified as optimal due to its balanced composition and high technological performance. It demonstrated good flowability (angle of repose—34°), satisfactory water-holding capacity (0.701 g/g), and the highest stability in organoleptic characteristics. The protein content of this sample was 11.97%, fiber—9.24%, and vitamin E—57.75 mg/100 g. The results confirm that the developed BAS is a valuable source of dietary fiber, amino acids, vitamins, and minerals, providing a pronounced synergistic immunomodulatory effect. The practical significance of the study lies in the potential application of the developed composition in the production of functional foods aimed at metabolic correction and diabetes prevention.

Қызанақ және қарбыз сияқты бақша дақылдары мен көкөністерден алынатын ұнтақтар ликопиннің жоғары концентрациясымен және арзандығымен ерекшеленетін ликопин алудың тиімді шикізаты болып саналады. Дегенмен, органикалық еріткіштерді пайдаланып экстракциялау әрқашан қосылыстың максималды шығымына әкелмейді. Осыған байланысты бұл ұнтақтардан ликопинді алудың оңтайлы технологиялық режимдерін анықтау экстракция тиімділігін арттырады және процесті жеңілдетеді. Зерттеу барысында қызанақ пен қарбыздың ұнтақ үлгілері пайдаланылды. Экстракция процесі органикалық еріткіш гександы және шикізатты қолдану арқылы жүргізілді: еріткіш пен шикізат қатынасы 1:5. Оңтайлы процесс параметрлері орнатылды: температура 40 °C және ұзақтығы 45 минут. Мұндай жағдайларда ликопин концентрациясы қызанақ ұнтағы үлгілерінде 1580,4 мг-ға, қарбыз ұнтағында 1274,8 мг-ға жетті. Алынған нәтижелер алынған өнімді тамақ өндірісінде функционалдық компонент ретінде пайдалану мүмкіндігін растайды.

Oxidative stress plays a key role in the development of chronic diseases, which determines the relevance of the development of multicomponent antioxidant systems based on natural compounds. The aim of the study was a comprehensive evaluation of a lycopene-based dietary supplement (DS) and an investigation of the possibility of its use in flour products. The DS was obtained from tomato and watermelon powders with the addition of plant components; the composition was analyzed spectrophotometrically and chromatographically, and the antioxidant activity was determined using the DPPH method. A high content of lycopene (20.08%) and polyphenolic compounds, which form the antioxidant potential of the system, was established. The antioxidant activity of the DS was 300.0 ± 5.7 μmol Trolox equivalents/g and was statistically lower compared to lycopene concentrate (p < 0.05), reflecting the influence of the multicomponent matrix. The addition of 2–10% of the dietary supplement to the oatmeal cookie recipe affects the product’s organoleptic properties, with the optimal dosage being 5%, which ensures the best sensory perception without degrading the texture. The obtained results demonstrate the potential of using the developed dietary supplement in functional flour product technology.

The development of functional bakery products enriched with plant-based biologically active ingredients has attracted increasing attention due to their potential nutritional and technological benefits. This study aimed to evaluate the effects of a plant-based biologically active additive composed of Jerusalem artichoke powder, sprouted oat powder, sprouted barley powder, and licorice root powder on the physicochemical and rheological properties of wheat flour and its application in crackers. The additive was incorporated into first-grade wheat flour at levels of 5%, 10%, and 15% (w/w). Physicochemical properties (moisture, protein, gluten, ash content, falling number, and whiteness index), dough rheological characteristics (farinograph and alveograph analyses), and the technological and sensory properties of crackers were evaluated. The addition of the plant-based additive significantly (p < 0.05) affected flour functionality and dough behavior. The falling number decreased from 397 to 172 s, while the whiteness index decreased from 88.60 to 84.44. Dough development time increased from 7.9 to 15.4 min. Alveograph analysis showed an increase in dough tenacity (P) from 108 to 168 mm H₂O, a decrease in extensibility (L) from 98 to 41 mm, a reduction in deformation energy (W) from 346 to 238 × 10⁻⁴ J, and an increase in the P/L ratio from 1.10 to 4.10. Crackers containing the plant-based additive at levels of up to 10% retained acceptable technological and sensory properties, whereas the 15% formulation adversely affected product quality. Overall, the results demonstrate that the developed plant-based biologically active additive can be incorporated into wheat flour at levels of up to 10% without adversely affecting technological quality and can be used in the production of functional crackers with satisfactory technological and sensory characteristics.