Introduction. Radioactive contamination of the biosphere is a significant problem facing modern humanity. The consequences of the Chernobyl nuclear power plant accident, the existing sources of ionizing radiation, and the radiation-biological technologies used in Russia necessitate monitoring the radiation safety of the country's population. Agricultural products are among the main types of consumer goods, and therefore monitoring the level of radionuclides in food raw materials and finished products is an important state task. Agricultural radiology is the main tool for ensuring the radiological safety of feed and food products. 

Purpose. To analyze the results of laboratory tests of agricultural products for radionuclides cesium-137  (¹³⁷Cs) and strontium-90 (⁹⁰Sr)  by the reference centers of the Federal Center for Animal Health (ARRIAH) for 2 years.

Materials and methods. The study subjects were veterinary surveillance specimens submitted for testing to the testing laboratories of the Federal Center for Animal Health (ARRIAH) between 2023 and 2024. The research methods included laboratory studies measuring radionuclide activity, which were conducted using spectrometry in accordance with current regulatory requirements. The parameters studied included Cs-137 and Sr-90.

Results. Establishing the geographic distribution of samples with elevated specific activity of cesium-137 (¹³⁷Cs) and strontium-90 (⁹⁰Sr) in Russia: Bryansk, Chelyabinsk, Pskov, Leningrad, and Moscow regions. No hypotheses regarding the migration path of ionizing radiation sources in these regions have been established. The detection of samples contaminated above the standard in agricultural products used for food and animal feed indicates radiation contamination of environmental objects in the sampling regions.

Conclusions. Over the analyzed period, a downward trend was observed in the number of samples with radionuclide concentrations above the regulatory limits. However, the very presence of such samples indicates the need for further monitoring of the radiation situation.

Introduction. A technology for the ESG transformation of plant-based raw materials has been developed as an alternative source of food ingredients for product enrichment and the creation of a green health-preserving technology. Ten types of aromatic and spice raw materials were studied (echinacea flowers and roots, chicory and calamus roots, rose hips, calendula flowers, coriander seeds, mint, oregano, and thyme flowers, leaves, and stems). The following cryogenic transformation modes were established using liquid nitrogen: crushing to 10–20 mm, cryogenic grinding to 5–50 µm at –20°C, heating, and sifting. The cryogenic powders contain antioxidants, radioprotectors, and immunomodulators (flavonol glycosides, catechins, phenolic compounds, including chlorogenic acid, terpenes, and tannins). Compared to the original raw materials, they are enriched by 30–80%, and their quality is stable during storage.

Purpose. To develop a health-preserving technology based on the ESG transformation of medicinal aromatic plant materials using cryogenic grinding.

Materials and Methods. Ten types of medicinal aromatic plant materials (MAPs) were studied: echinacea flowers and roots, chicory and calamus roots, rose hips, calendula flowers, coriander seeds, and the flowers, leaves, and stems of mint, oregano, and thyme. The materials were grown in the Bryansk region. ESG transformation was performed by cryogenic grinding of dried materials in a vibratory ball mill with liquid nitrogen. Nitrogen consumption, temperature, particle size, moisture, and the content of ascorbic acid, essential oils, phenolic compounds, carotene, fiber, sugars, nitrogen, amino acids, and peptides were monitored. The content of biologically active substances was determined using methods. Samples were obtained at the Training and Production Facility of the Bryansk State Agrarian University.

Results. The biologically active substance content of ten LPARS samples was studied (echinacea flowers and roots, chicory and calamus roots, rose hips fruits, calendula flowers, coriander seeds, mint, oregano, and thyme flowers, leaves, and stems). The ESG transformation modes for the raw materials into cryopowders were determined (crushing 10–20 mm, cryogenic grinding 5–50 µm at –20°C, heating, and sifting). Cryopowders are multicomponent systems consisting of a mixture of biologically active substances suitable for food fortification. Cryogenic grinding increases bioavailability and digestibility. The quality of the cryopowders remains virtually unchanged during storage.

Conclusions. The biologically active substance content of ten LPARS samples was studied. ESG transformation modes for raw materials into fine powders using liquid nitrogen were established: crushing to 10–20 mm, cryogenic grinding to 5–50 µm at –20°C, heating, and sifting. Based on the obtained data, a technology for producing cryogenic powders from medicinal and aromatic raw materials was developed—the basis for a health-preserving technology. Cryogenic powders from LPARS are enriched by 30–80% compared to the original raw materials.

Introduction. Currently, there is a growing number of studies devoted to pectins, which are gaining increasing importance and are widely used in the food and pharmaceutical industries, as well as in biomedical research.

Purpose. This review shows that the targeted design of supramolecular pectin systems and the creation of building blocks of highly ordered supramolecular compounds with a given structure and properties from them have become one of the most important tasks of modern chemistry.

Materials and Methods. The object of study in this work was scientific publications, most of which were published between 2009 and 2024. The search and selection of research on pectin conjugates were carried out in the bibliographic databases eLIBRARY.RU, RSCI, Scopus, Web of Science, PubMed, taking into account the structural features of various types of pectins, including modified ones, based on ideas about the supramolecular structure of pectin polysaccharides.

Results. As a result, it can be concluded that there is a wide range of chemical compounds and biopolymers compatible with pectin polysaccharides, which makes it possible to obtain supramolecular structures with new properties that can be purposefully modified, including for specific biomedical applications.

Conclusion. The analysis shows that the combination of pectin with other biopolymers, hybrid nanoparticles and mineral compounds is currently being actively studied to improve its functional properties, including solubility, stability, antioxidant activity and physiological compatibility.

Introduction. The global food crisis is having an increasing impact on the market and the development of the food industry, creating demands for alternative sources of biologically valuable substances. The transition to renewable resources and microbial technologies can enhance the sustainability of the food system. Microbial oils have high nutritional value and environmental benefits compared to traditional plant oils and animal fats.

Purpose. The aim of the study is to summarize current data on various lipid-producing microorganisms, and, in particular, on the use of oleaginous yeasts for producing microbial oil, as well as to assess the prospects for their biotechnological use. 

Materials and Methods. Systematic review of scientific publications using PRISMA protocol, theoretical analysis and grouping of the obtained results. 

Results and Discussion. A targeted search was performed for scientific publications for 2018-2025 in the Web of Science, Scopus, PubMed, Google Scholar and eLibrary databases by keywords in English and Russian ("oleaginous yeasts", "microbial oil", "yeast fatty acids", etc). The review includes 71 sources, the vast majority of which are articles in English from peer-reviewed journals relevant to the research topic. The trends of the global market of vegetable, animal and microbial oils are considered. The leading groups of lipid-producing microorganisms are analyzed and their features are described.  The main attention is paid to the consideration of oleaginous yeasts:  their lipid profile is presented, the process of lipid biosynthesis in yeast cells is described, and methods for increasing microbial oil yield through mutagenesis and genetic engineering are shown. The use of biotechnology for applying oleaginous yeasts in the production of biodiesel, analogues of food oils and feed additives has been studied. 

Conclusions. Oleaginous yeast is a promising source of fats capable of diversifying the raw material base of the food and fuel industry. Further improvement of strain breeding methods and cultivation technologies is required to increase the efficiency of microbial oil production.

Introduction. Low-fat yogurt is often characterized by reduced textural and rheological properties due to the removal of fat. Resistant starch derived from red lentils is a multifunctional ingredient capable of improving the structure and stability of dairy products, while also providing additional health benefits owing to its prebiotic properties.

Objective. To evaluate the effect of adding resistant starch RS3 isolated from red lentils on the rheological, textural, and syneretic properties of fat-free yogurt and to determine its optimal concentration for improving product quality.

Materials and Methods. Samples of  low-fat yogurt were prepared with the addition of resistant starch at concentrations of 0.5–2.0 %. Rheological parameters (viscosity, syneresis index, and water-holding capacity) were determined using a rheometer. Syneretic stability was assessed by evaluating cohesive stability and resistance to water separation. The volume of separated whey was measured after a specified storage period at a constant temperature, and the percentage of separation was calculated.

Results. The addition of resistant starch RS3 resulted in pronounced concentration-dependent changes in yogurt properties. The data showed that RS3 incorporation enhanced the water-holding capacity of yogurt and reduced whey separation. The optimal effect on viscosity and sensory-related properties was observed at RS3 concentrations of 1–1.5 %, whereas the addition of 2 % provided the highest water-holding capacity but could be accompanied by a reduction in viscosity. Furthermore, RS3 supplementation influenced textural parameters (hardness and cohesiveness), bringing the consistency characteristics closer to those of yogurts with higher fat content.

Conclusions. Resistant starch RS3 obtained from red lentils demonstrates high applied potential as a functional ingredient for improving the properties of fat-free yogurt. Its use contributes to increased viscosity, strengthening of the gel structure, and enhanced resistance to syneresis. This component may be considered promising for the development of functional low-fat dairy products; however, optimization of its concentration is necessary to avoid possible adverse effects on organoleptic characteristics.