This editorial analyses the role and regulatory requirements for ethical statements in modern biomedical research involving humans and animals. With the growing number of studies in health, nutrition, and biotechnology, adherence to ethical standards is no longer a formality and is becoming the foundation of scientific integrity, data reliability, and public trust. The article substantiates the mandatory approval of an independent ethics committee as an essential condition for publication in peer-reviewed scientific journals. Based on an analysis of international guidelines (the Declaration of Helsinki, GCP principles, the 3Rs, and ARRIVE), the information regarding ethical approval required of authors in the "Materials and Methods" section is detailed. Standard disclaimer formulations for various types of studies are presented, along with practical recommendations for their implementation. The focus is on a systematic approach to ethical statements, which should encompass not only an assessment of the study design but also animal welfare conditions, personnel qualifications, and compliance with the principles of Good Laboratory Practice for preclinical trials. This article is intended for researchers, project managers, and members of ethics committees to scientific ethics standards when preparing publications.

Introduction. The inclusion of various plant-derived components in food formulations has become a relevant area of research, driven by the need to diversify product ranges, enrich food products with biologically active substances and enhance their organoleptic characteristics. The use of plant components derived from marigold (Tagetes patula L) and calendula |( Calendula officinalis L) as an analogue of dried saffron stigmas (Crocus sativus L.) in confectionary products, specifically in butter shortbread moulded cookies, is scientifically novel, as prior research has focused exclusively on bakery products, bread and candies.

Objective: To develop plant-based recipe components derived from the ligulate flowers of pot marigold (Calendula officinalis L.) and French marigold (Tagetes patula L.) and to compare the effect of their powders on the quality of rich shortbread cut-out cookies.

Materials and Methods. The research objects include plant-based recipe components derived from dried ligulate flowers of Calendula officinalis L. and marigold Tagetes patula L. and a flour confectionery product – rich shortbread cut-out cookies. Standard methods were used in the study, including organoleptic evaluation, determination of moisture content and assessment of dry matter loss from the product.

Results. The application of plant components demonstrates that marigold spice leads to significant changes in the dough color. The tasting did not reveal any significant differences between confectionary products containing different plant ingredients. From the economic perspective the cultivation of this plant (Tagetes patula L.) appears to be more profitable than the cultivation of Calendula. Marigolds are characterized by higher productivity and form larger inflorescences, which facilitates their harvesting. The final product yield (powder from crushed ligulate flower) from dried inflorescences is 46.7 %, which is higher than that of calendula 40.0 %.

Conclusion. The findings from the discussion of the results confirm the feasibility of using powders from dried and crushed French marigold and Calendula officinalis flowers as ingredients in bakery products. Their use is justified by their coloring capacity due to the content of xanthophylls, the increase in the biological value of the final product, and the improvement of the organoleptic properties characteristic of the finished goods.

Introduction.  Microbial contamination by mold fungi remains a serious problem for the dairy industry. Traditional disinfectants are often ineffective against resistant forms, which necessitates the development of new control approaches based on understanding the structure of the resident mycobiota of specific production facilities.

Objective — a comparative analysis of the composition, frequency of occurrence, and spatial distribution of mycobiota in the air and on equipment surfaces at three dairy processing plants.

Materials and Methods. The study was conducted at three enterprises. Air sampling (200 L) was carried out using the aspiration method with deposition on Sabouraud agar. Surface swabs were taken from an area of 100 cm². Species identification of fungi and yeasts was performed using MALDI-TOF mass spectrometry.

Results. It was established that the core of the resident mycobiota in all environments is formed by three species: Penicillium gladioli (21.3% in air and 33.3% in swabs), Penicillium polonicum (18.0% and 16.7%), and Cladosporium pseudocladosporioides (16.4% and 22.2%). P. polonicum was detected at all enterprises. Concurrently, unique profiles reflecting the specifics of each production were identified: at the cheese factory, Geotrichum candidum and the soil pathogen Thanatephorus cucumeris were identified; at the plant with a wide product range, maximum diversity of Penicillium species was recorded, along with the presence of Aspergillus wentii and Botrytis cinerea. Hidden contamination foci were discovered: Penicillium chrysogenum and P. rubens were detected only in swabs despite negative air analysis results. A significant proportion (11.5%) consisted of microorganisms not identified by the standard MALDI-TOF database.

Conclusions. The microbial ecosystem of the production environment represents a complex consisting of a universal core of highly adapted contaminants and a unique set of species determined by technological processes. The obtained data demonstrate the necessity of transitioning from universal protocols to the development of personalized microbiological control programs based on the analysis of the resident mycobiota of a specific enterprise.

Introduction. Keratin hydrolysates have been shown to be effective in restoring hair structure, forming a protective film, and providing elasticity. Traditional chemical methods for producing keratin, however, are not environmentally friendly. A biotechnological approach using keratinolytic microorganisms presents a more sustainable alternative. Although several keratinase drugs are available on the market, only one is produced in Russia, by Biopreparat Trading House.Purpose. This study aims to develop a biotechnological method for producing keratin hydrolysate using two newly isolated strains of Bacillus licheniformis, BAL-1 and BAL-2, and to assess its efficacy in a cosmetic hair serum formulation.Materials and methods. Bacillus licheniformis strains BAL-1 and BAL-2 were used for the study. Chicken feathers with a moisture content of 75% were used as a source of keratin. SPEV and MDBK cell lines were employed for biotesting.Cultivation was carried out on a modified medium with feather at 5 g/100 ml at 28°C and 80 rpm for 72 hours. The parameters were optimized to include temperature (20-40°C), stirring (80-160 rpm), feather content (5-20 g), and adding up to 8 g of urea to the nutrient medium. Keratinase activity was determined spectrophotometrically.Results. Optimization of the conditions resulted in an increase in keratinase activity by 2.4 times, up to 39 KA/cm³ for BAL-1 and 44 KA/cm³ for BAL-2. The hydrolysate was safe for use on SPEV and MDBK cell lines, with cell viability ≥65%. The serum (containing 3% hydrolysate) improved hair condition in a focus group of 5 people over 2 months, with 100% reporting increased smoothness and 80% reporting elasticity and shine.Conclusions. The developed method of enzymatic hydrolysis of feathers has been shown to be effective in creating a cosmetic ingredient, keratin hydrolysate. Future research will focus on identifying biologically active peptides in feather hydrolysate and assessing their potential contribution to the efficacy of cosmetic hair serums.

Introduction. The article examines methods for producing microcapsules and their application in the food and pharmaceutical industries to protect sensitive substances and enhance product functionality.

The purpose. To analyze the current state and prospects of applying encapsulation technologies in the food and pharmaceutical sectors, as well as to assess the development of this market in the Russian Federation.

Materials and Methods. A systematic review of 106 relevant scientific publications (1991–2025) from international and Russian databases was conducted using comparative and systemic analysis methods.

Results. The findings highlight the relevance and demand for encapsulation technologies to improve the quality and functionality of products in the food and pharmaceutical industries.

Conclusions. Spray drying has proven to be the most versatile method for the food industry, while interfacial polymerization is optimal for targeted delivery in pharmaceuticals. The encapsulation technology market in the Russian Federation is steadily growing due to the demand for functional products, but its development is constrained by economic risks and the need to update standards.