Gamma irradiation is a well-known method for sterilizing different foodstuffs, including fresh cow milk. Many studies witness that the low dose irradiation of milk and milk products affects the fractions of the milk protein, thus reducing its allergenic effect and make it potentially appropriate for people with milk allergy. The purpose of this study is to evaluate the relationship between the gamma radiation dose and size of the protein fractions, as potential approach to decrease the allergenic effect of the milk. In this paper, an approach for prediction of the dose in gamma irradiated products by using a Bayesian regularized neural network as a mean to save recourses for expensive electrophoretic experiments, is developed. The efficiency of the proposed neural network model is proved on data for two dairy products – lyophilized cow milk and curd.

The potential of plant-based bioactive peptides to be used as an alternative or complementary therapy for the safe management of metabolic diseases such as diabetes is garnering increasing attention. In this in vivo study, the hypoglycemic effect of bromelain hydrolysates of hemp seed cake protein is analyzed in streptozotocin-induced diabetic mice. The results demonstrate that treatment of mice with the hydrolysate at a dose of 200 mg/kg/day for 4 weeks leads to a significant decrease in blood glucose levels (by 39%), serum triglyceride levels (16.44%), total cholesterol (13.50%), and low-density lipoprotein LDL (23.60%) compared to the untreated streptozotocin (STZ) group. The obtained values are comparable to those of the group treated with acarbose, which is used as a reference drug in the study. The applied hydrolysate significantly reduces serum alanine aminotransferase levels (by 39.38%) compared to the values of the untreated STZ group, while the change in superoxide dismutase levels was comparable to that of the group treated with acarbose. This study demonstrates the capacity of the applied hydrolysate to improve hyperglycemic conditions and reveals opportunities for future research into its potential as a functional ingredient.

The aim of the study was to determine the influence of the application of different types of essential oils in the preparation of white brine cheese with the addition of es-sential oils in different concentrations on the organoleptic, physicochemical and bio-chemical indicators and assessment of the fat fraction. White brine cheese was ob-tained by the standard method and six concentrations of essential oils were used to determine the optimal dose of the additive. The organoleptic indicators of the cheese have the best ratings at 0.75 and 1% mint oil, 0.5 and 0.75% thyme, 0.5 and 0.75% ore-gano, 0.75% rosemary, 0.5% lemon balm, 0.5% basil and 0.75% turmeric and black pepper oil /3:1/. The use of essential oils increases the fat and protein content in the brine cheese at 24 h, but after ripening and storage for 6 and 12 months, the influence of the ongoing lipolysis and proteolytic changes was established, as a result of which both indicators decreased. The use of different types of essential oils in 6 concentra-tions reduces the antioxidant activity of white brine cheese by 8 to 10 times, while the total polyphenols increase by 4-5 times. Saturated fatty acids decrease with the addi-tion of mint, oregano, rosemary, lemon balm, basil to 1.5% (P≤0.001), and increase with thyme and turmeric with black pepper (P≤0.001) at the expense of unsaturated / mono and polyunsaturated / fatty acids (P≤0.001).

The aim of this study was to determine the influence of the application of different types of essential oils in the preparation of white brine cheese, with the addition of essential oils in different concentrations, on the organoleptic, physicochemical and biochemical indicators and assessment of the fat fraction. White brine cheese was obtained by the standard method and six concentrations of essential oils were used to determine the optimal dose of the additive. The organoleptic indicators of the cheese have the best ratings at 0.75 and 1% mint oil, 0.5 and 0.75% thyme, 0.5 and 0.75% oregano, 0.75% rosemary, 0.5% lemon balm, 0.5% basil and 0.75% turmeric and black pepper oil /3:1/. The use of essential oils increases the fat and protein content in the brine cheese at 24 h, but after ripening and storage for 6 and 12 months the influence of the ongoing lipolysis and proteolytic changes is established, as a result of which both indicators decrease. The use of different types of essential oils in six concentrations reduces the antioxidant activity of white brine cheese by 8 to 10 times, while the total polyphenols increase by 4–5 times. Saturated fatty acids decrease with the addition of mint, oregano, rosemary, lemon balm, and basil to 1.5% (p ≤ 0.001), and increase with thyme and turmeric with black pepper (p ≤ 0.001) at the expense of unsaturated/mono and polyunsaturated/fatty acids (p ≤ 0.001).

The use of non-traditional oilseeds for food purposes has increased significantly in recent years. Due to the high content of unsaturated fatty acids, the production of cold-pressed oils from pumpkin and hemp seeds is growing at a steady pace. This results in the accumulation of a by-product (oilseed press cake), from which high-quality proteins can be derived. Protein hydrolysates based on these raw materials offer further potential for valorization. This review summarizes classical and modern methods for obtaining protein isolates from pumpkin and industrial hemp oilseed cakes, as well as possible approaches for their modification to enhance their nutritional and functional properties. Furthermore, it provides an overview of the methods for producing protein hydrolysates rich in bioactive peptides. The presence of peptides with antioxidant, antihypertensive, or hypoglycemic properties makes hydrolysates a valuable source of nutraceutical components with potential applications in the development of functional foods or dietary supplements. However, most studies to date have been conducted using in vitro systems. Further research involving animal models or clinical observations is required to determine dosage regimens and applications of these hydrolysates. Regarding protein isolates, the challenges for their broader use in the food industry are related to increasing solubility, removing anti-nutritional factors, and improving techno-functional properties.