An emulsion gel was developed to replace animal fats in meat products while preserving desirable sensory and structural attributes. The gel was prepared by emulsifying pine nut oil and sunflower oil with whey protein concentrate (WPC) and polysaccharides (inulin and carrageenan). Process parameters, including the inulin-to-water ratio, homogenization speed, and temperature, were optimized to achieve stable gels exhibiting high water- and fat-binding capacities. Scanning electron micrographs revealed a cohesive network containing uniformly dispersed lipid droplets, with carrageenan promoting a denser matrix. Chemical assessments demonstrated a notably lower saturated fatty acid content (10.85%) and only 0.179% trans-isomers, alongside an elevated proportion (71.17%) of polyunsaturated fatty acids. This fatty acid profile suggests potential cardiovascular health benefits compared with conventional animal fats. Texture analyses showed that carrageenan increased gel strength and hardness; Experiment 4 recorded values of 15.87 N and 279.62 N, respectively. Incorporation of WPC at moderate levels (3–4%) further enhanced the yield stress, reflecting a robust protein–polysaccharide network. These findings indicate that the developed emulsion gel offers a viable alternative to animal fats in meat products, combining superior nutritional attributes with acceptable textural properties. The substantial polyunsaturated fatty acid content and minimal trans-isomers, coupled with the gel’s mechanical stability, support the feasibility of creating reduced-fat, functional formulations that align with consumer demands for healthier alternatives.

The present study develops and optimizes a jet-cutting encapsulation method using a laboratory-scale encapsulator to incorporate herbal dietary supplements into fermented milk products. Sodium alginate and pullulan were selected as core and coating polymers, respectively, after rheological screening demonstrated that 1% alginate (η ≈ 350–450 Pa·s at 22–25 °C) and 2% pullulan (η ≈ 400 Pa·s at 25–30 °C) provide a balance between atomization, shell integrity, and fluidity. Under optimized conditions, capsules of 1.00 ± 0.05 mm diameter and high sphericity (aspect ratio 1.08 ± 0.03) were produced. In vitro gastrointestinal simulation confirmed capsule stability in simulated gastric fluid (pH 2.0) and complete disintegration within 120 min in simulated intestinal fluid (pH 7.2). Inclusion of 8% (w/w) capsules in a fermented milk beverage preserved appearance, texture, flavor, and color while increasing viscosity from 2.0 to 4.0 Pa·s. Titratable acidity rose from 87 °T at 24 h to 119 °T at 120 h, with sensory quality remaining acceptable; substantial gas formation and excessive sourness occurred only after 168 h, defining a 5-day refrigerated shelf life. These findings demonstrate that the 1% alginate–pullulan capsule system successfully protects plant extracts during gastric transit and enables targeted intestinal release, while maintaining the sensory and rheological properties of the fortified fermented milk product.

The scientific article provides a systematic analysis of the relevance of developing yogurt technology using biologically active additives from plant raw materials based on theoretical research. Based on empirical studies, the composition of medicinal plants growing in the East Kazakhstan region has been studied, the composition of medicinal plants with the optimal content of active substances has been selected, the effect of medicinal plant extract on yogurt quality indicators has been studied, and the technology and formulation of functional yogurt have been developed. To conduct the study, standard and generalized methods were used to study the chemical, physico-chemical, microbiological and organoleptic parameters of dairy raw materials, medicinal plants, medicinal plant extract and yogurt. A method for obtaining a thick extract has been developed to obtain a functionally oriented bio-yogurt. For the experimental development of the technology for obtaining a thick extract, the following modes were set-the extraction temperature was 50-55° C, the duration was 5 hours, the ratio of raw materials to extractant was 1:20, 95% ethyl alcohol was selected as the extractant. The technology of introducing a thick extract into the yogurt has been developed. The quality indicators of bioyogurt produced using an extract of medicinal plants have been studied. The optimal dose for the administration of medicinal plant extract is 6%. Bio-yogurt thick extract of medicinal plants should be stored from 4 to 6% for up to 24 hours, including no more than 12 hours at the factory at a temperature of 4-6°C.

This article discusses modern methods of producing yogurts with the addition of plant-based biologically active additives. The article describes the main components used to enrich yogurts with plant extracts, their impact on the organoleptic and physicochemical properties of the product, as well as the role of such additives in improving the functional properties of yogurts. The article also considers methods that help preserve the beneficial properties of plant additives during production and storage of yogurt. An important aspect is the use of natural plant components to enhance flavor and increase the nutritional value of the product, which helps meet the needs of consumers interested in healthy eating. The article also discusses the prospects of developing this technology and its influence on market trends in dairy product production. The scientific significance of the work is in expanding knowledge about the possibilities of using plant additives in the dairy industry, while the practical value is in the implementation of new technologies for producing functional products with improved health benefits. A method for obtaining a thick extract for the production of functional bio-yogurt has been developed. To develop the technology for obtaining a thick extract, the following modes have been experimentally established: extraction temperature of 50-55 ºС, duration of 5 hours, with a ratio of raw materials and extractant of 1:20, 95% ethyl alcohol has been selected as the extractant.

This study evaluated the effects of alginate–pullulan-encapsulated herbal bioactives on the processing characteristics, quality, and refrigerated storage stability of cottage cheese spread. Capsules containing rosehip, echinacea, and levzeya extracts were incorporated at levels of 0–5%, and the resulting samples were assessed for physicochemical properties, bioactive composition, antioxidant activity, rheological behavior, capsule integrity, sensory acceptability, and safety. The formulation containing 3% capsules was selected as the formulation providing the best balance between enrichment and product quality. It contained 0.94 mg/100 g vitamin C, 6.75 mg/100 g polyphenols, and 4.50 mg/100 g flavonoids, with DPPH antioxidant activity of 6.0% and a mean sensory score of 4.69/5. Capsule levels of 4–5% further increased bioactive content but reduced sensory scores to 4.11 and 3.71 because of more visible inclusions and lower taste and consistency ratings. During 7 days of refrigerated storage, moisture content and water activity remained statistically stable, and lactic acid bacteria remained close to 7 log₁₀ CFU/g. Meanwhile, pH decreased, whereas titratable acidity and syneresis increased, with sensory deterioration becoming more evident after day 3. By day 7, vitamin C, polyphenols, and antioxidant activity retained 92.6%, 95.6%, and 94.0% of their initial values, respectively. Pathogenic microorganisms were not detected, and the tested safety indicators remained within permissible limits. These results demonstrate that 3% capsule incorporation provides a suitable balance between bioactive enrichment, processability, sensory acceptability, and refrigerated quality retention.

This study presents the results of testing a strain-oriented approach for the primary selection of postbiotic producers. The approach employs a morphological-tintorial screening of cultures isolated from three contrasting matrices: kumis, shubat, and sauerkraut. For kumis, a dominance of the yeast morphotype (Saccharomyces s.l.) was observed; in shubat, both rod-shaped and coccoid lactic acid bacteria were detected alongside yeasts; and in sauerkraut, lactic acid microorganisms exhibited mucoid phenotypes indicative of exopolysaccharide production. Based on combined micromorphological and colony characteristics, a collection of candidate strains was assembledthese show potential to yield postbiotic fractions with targeted functional properties (antioxidant, anti-inflammatory, immunomodulatory) and are technologically compatible with dairy products. The practical significance lies in the rapid and reproducible identification of relevant candidate strains by the proposed primary screening. It also establishes clear criteria for progressing to confirmatory identification (using biochemical and molecular methods) and defines initial parameters for producing postbiotic fractions. The findings can be directly applied in planning subsequent laboratory and technological trials for the development of functional dairy products. While the morphological approach is limited to genus-level taxonomic precision, this is addressed through planned validation using instrumental methods. Overall, this work provides a methodologically sound foundation for further selection of postbiotic producers and their integration into functional dairy product technologies.