Dina Khamitova

This study investigated non-conventional crops as raw materials for plant-based fermented functional products with potential neuromodulatory properties, assessing antioxidant activity, amino acid composition, neuroactive metabolites, and aroma profile. Antioxidant activity depended not only on total phenolic content but also on the composition and extractability of other bioactive and reducing constituents released during processing. Free amino acid and γ-aminobutyric acid (GABA) profiles differed markedly from the raw grains, reflecting the effects of enzymatic hydrolysis, formulation, and microbial fermentation. The naked oat fermented product (NOFP) had the highest total, essential and branched-chain free amino acid contents and contained serotonin (811 µg/kg). The triticale fermented product (TFP) showed high phenylethylamine (440 µg/kg), proline and glutamine, and the highest diacetyl content (502 ng/g), potentially contributing to its nutritional and sensory properties. The amaranth fermented product (AFP) was distinguished by high GABA (648.9 mg/kg DW) and L-DOPA (15,272 µg/kg). Kynurenine, kynurenic acid, indole-3-lactic acid, tryptamine, and other tryptophan and tyrosine metabolites were also detected. Volatile profiles were strongly matrix-dependent; AFP was the most diverse, with high levels of aldehydes, pyrazines, furans, and sulfur-containing compounds. Overall, the grain matrix and the processing and formulation sequence strongly influence the nutritional, antioxidant, neuroactive, and aroma characteristics of the products.

Enteral nutrition (EN) is known to promote mucosal healing in inflammatory bowel disease, and multi-omics data suggest that the gut microbiome mediates its therapeutic effects. However, the impact of EN and its components on the gut community during recovery from acute epithelial injury remains incompletely understood. We used whole-genome metagenomic sequencing to investigate the effect of an EN formula based on extruded amaranth flour and pea protein on the gut microbiome in a dextran sulfate sodium (DSS) rat model of acute colonic injury. Three groups were compared, as follows: an unchallenged control (n = 9) with standard chow, a colonic injury (5% DSS; n = 9) group with standard chow, and a colonic injury (5% DSS; n = 9) group with EN. Injury was confirmed histologically (median MCHI score was 2, indicating epithelial damage without inflammation). DSS caused significant weight loss. Animals receiving EN regained baseline weight faster, by day 14, whereas animals on standard chow achieved recovery only by day 21. Differences in energy intake should be further investigated to validate the effect of EN on body weight recovery. At day 21, both injury groups demonstrated higher relative abundances of Bacteroidaceae and Erysipelotrichaceae, including the mucin-degrader Allobaculum mucilyticum, compared with the control group. Conversely, Lactobacillus abundance, notably Lactobacillus acidophilus, was higher in the EN group than in both other groups, as was the inferred capacity for lactate-producing fermentation. These findings suggest that EN is associated with a distinct microbial composition and inferred metabolic profile during the post-injury period, with lactobacilli as one of the potential mediators of its effects.

The development of plant-based meat analogues with defined physicochemical, textural, techno-functional, and sensory properties is relevant amid the growing demand for sustainable protein sources. This study aimed to develop and mathematically model a plant-based meat analogue based on textured soy, pea, and wheat proteins in a minced meat form. Seven models of minced meat mixtures were prepared with the help of Mixture Design module of the Minitab program. Extreme Vertices was selected as the Type of Design and three types of textured vegetable protein were chosen as the variable components. Physicochemical indicators; techno-functional properties, including water absorption capacity, water absorption index, and oil absorption capacity; texture profile parameters; and sensory attributes were determined. Protein content ranged from 18.42 to 21.29% and caloric value from 181.11 to 184.02 kcal/100 g. All models of minced plant-based meat analogue formulations showed high techno-functional indicators. Texture profile analysis revealed differences between raw samples, whereas after cooking their textural characteristics approached those of the cooked beef control. Sensory evaluation showed that the best characteristics were obtained in formulations containing all three plant proteins, with predominance of soy and pea components. Mixture regression analysis and response surface optimization were used to evaluate protein effects and identify the optimal ratio in the Mixture Design module of the Minitab program. The composite sensory index and the hardness of the raw minced mixtures were used as the two responses. The composite sensory index was maximized while hardness was set to a target value of 4 N, corresponding to that of raw beef mince. Optimization determined the optimal textured protein mass fraction ratio: textured soy protein (0.598): textured pea protein (0.250): textured wheat gluten (0.152). These results can support further modelling of plant-based meat analogue formulations with improved sensory and textural properties.

Plant-based enteral formulas represent a hypoallergenic alternative to dairy-derived products, but incorporation of underutilized pseudocereals into enteral formulas remains insufficiently characterized. This study developed a laboratory-scale prototype of a fortified beverage for enteral administration (FBEA) from the soluble fraction of Amaranthus hypochondriacus, with added pea protein isolate, safflower oil, and carbohydrate components. Sequential enzymatic treatment with α-amylase and Alcalase hydrolyzed amaranth grain flour into soluble fraction, increasing free amino acid content relative to the unhydrolyzed flour, including arginine from 0.52 to 241.39 mg kg⁻¹, lysine from 3.91 to 129.10 mg kg⁻¹, and glutamic acid from 103.62 to 368.54 mg kg⁻¹. Fortification yielded a protein content of 25.46% DW, a lipid content of 24.95% DW, and an energy density of 1014 kcal L⁻¹, consistent with isocaloric formulas, with seven essential amino acids meeting FAO/WHO/UNU reference adequacy values. In vitro digestion showed that the soluble fraction and FBEA exceeded amaranth flour in bioaccessibility of antioxidant activity and phenolic content, with FBEA achieving the highest intestinal phenolic release. The formula met ESPEN physicochemical recommendations, with osmolality at 292 mOsm kg⁻¹ and viscosity at 51 mPa·s, and simulated tube flowability comparable to two commercial formulas. These findings indicate that enzymatically hydrolyzed amaranth shows potential as a plant-based enteral formulation prototype, though clinical suitability requires further safety, shelf-life, and tolerance data.

The aim of this study was to produce oleogels based on a vegetable oil blend (high-oleic sunflower, safflower, and linseed oils at a ratio of 60:30:10, respectively) structured with a binary beeswax–monoglyceride system (1:1), as well as to examine the effect of the total structuring agent concentration (3, 6, 9 and 12% (w/w)) on the textural, oil-binding, microstructural, thermal, and rheological characteristics of the resulting oleogels, in order to determine the rational total concentration of the binary structuring agent system. The structuring capacity of the binary system was concentration-dependent: at 6 and 9% (w/w), the hardness of the oleogels exceeded the values of the corresponding single-component systems, whereas at 12% (w/w), no further increase in hardness was observed compared with the monoglyceride oleogel. Increasing the concentration altered crystal morphology: at 6 and 9% (w/w) a more uniform, finely dispersed structure was formed, whereas at 12% (w/w), crystal coarsening and elongation were noted. Overall, a total concentration of 6% (w/w) was considered rational, providing the required balance of characteristics at a relatively low structuring agent content. The resulting oleogel may be regarded as a potential fat base for further research on the development of spreads.

This study aimed to design and optimize an edible antimicrobial film incorporating thermally modified starches using a systematic experimental approach. A comprehensive analysis of six starch types—both native and dry heat–modified—was conducted to evaluate their gelatinization clarity, freeze–thaw stability, microstructure (CLSM), and in vitro digestibility. Corn and cassava starches were selected as optimal components based on their physicochemical performance. A series of single-factor experiments and a Box–Behnken design were employed to assess the influence of starch concentration, gelatinization time, glycerol, and chitosan content on film properties including tensile strength, elongation at break, water vapor permeability (WVP), and transparency. The optimized formulation (5.0% starch, 28.2 min gelatinization, 2.6% glycerol, 1.4% chitosan) yielded a transparent (77.64%), mechanically stable (10.92 MPa tensile strength; 50.0% elongation), and moisture-resistant film. Structural and thermal analyses (SEM, AFM, DSC, TGA) confirmed the film’s homogeneity and stability. Furthermore, the film exhibited moderate antioxidant activity and antibacterial efficacy against Escherichia coli and Staphylococcus aureus. These findings demonstrate the feasibility of using dry heat–modified Kazakhstani starches to develop sustainable antimicrobial packaging materials. However, further studies are needed to explore sensory attributes, long-term storage performance, and compatibility with different food matrices.

Germination is a biotechnological process that activates enzymatic reactions and alters the chemical content of grain, improving its nutritional and functional value. However, the duration of the germination process significantly affects grain composition and properties. Prolonged and uncontrolled germination can lead to undesirable changes, such as excessive enzymatic activity, microbial contamination of sprouted grains, and loss of dry matter. While short-term germination is preferable for producing various food products, including whole-grain porridge, this article analyzed the impact of short-term germination of triticale grain (for 18, 20, 22, and 24 h) on its biochemical indicators and functional-technological properties. This research established that changes in biochemical values accompany the germination of triticale grain. The most significant increase in protein content was observed after 20 h of germination (GT 20), which increased by 4.43%. In contrast, after 24 h (GT 24), a decrease of 3.27% was noted compared to the original content in the whole grain (WGT). The contents of fats, carbohydrates, and ash tended to decrease. Germination promoted an increase in the amount of essential amino acids and improved the amino acid profile, particularly during the 20 and 22 h germination intervals. At 24 h of germination, the highest increase in total phenolic compounds (28.6%) and antioxidant activity (20.8%) was recorded. B-group vitamins, thiamine, and riboflavin, were detected in the sprouts only after 22 and 24 h of germination. The highest thiamine content (0.17 mg/kg) was observed at the 22nd hour, and the highest riboflavin content (2.51 mg/kg) was observed at the 24th hour. Niacin content showed a steady increase throughout the germination period. The maximum magnesium (0.200%) and molybdenum (0.589%) contents were recorded after 24 h of germination, while the calcium content increased at all germination intervals. The functional and technological properties of sprouted triticale grain improved, while the pasting (gelatinization) properties tended to decrease. Thus, it has been established that short-term germination enhances the biochemical indicators and functional-technological properties of triticale grains, indicating their potential for use in the production of whole-grain porridge.

This review is dedicated to exploring recent advancements in the study of amaranth grain and presents research primarily on Amaranthus species such as Amaranthus cruentus, Amaranthus hypochondriacus, and Amaranthus caudatus, and to a lesser extent Amaranthus hybridus, Amaranthus mantegazzianus, Amaranthus muricatus, Amaranthus tuberculatus, Amaranthus viridis, Amaranthus spinosus, and Amaranthus tenuifoliu. Amaranth (Amaranthus spp.) is a promising, high-yield pseudocereal crop with significant commercial potential for developing functional food products. It contains a wide range of bioactive compounds, including squalene, tocopherols, phenolic compounds, phytates, and vitamins, which possess important physiological properties. Amaranth grain is characterized by high levels of starch, proteins, minerals, and dietary fiber. Moreover, amaranth proteins are distinguished by a balanced amino acid composition and exhibit greater resistance to external factors compared to animal-derived proteins. Grains of amaranth are free of gliadin, making it a valuable nutritional source for individuals with celiac disease, an immune-mediated disorder. Unlike traditional cereals, where prolamins and glutelins dominate the protein composition, the proteins of pseudocereals like amaranth primarily consist of albumins and globulins. The processing methods of amaranth grain influence their quantitative and qualitative composition, often significantly improving their physicochemical, antioxidant, functional, and rheological properties. This work provides a detailed analysis of amaranth’s chemical composition and bioactive components, along with its evaluation of therapeutic and preventive properties. Amaranth protein fractions (albumin, globulin, and glutelin) and squalene exhibit increased antioxidant activity, contributing to notable resistance to radiation and X-ray exposure. Bioactive compounds such as phytol, α-tocopherol, and a lunasin-like peptide (AhLun) with potential anticancer properties have also been identified in amaranth. Furthermore, six bioactive peptides were isolated and identified from amaranth, which, according to predictive models, demonstrate a high capacity to inhibit angiotensin-converting enzyme (ACE) activity, suggesting potential hypotensive effects. Certain amaranth peptides are considered promising functional food ingredients for the prevention and comprehensive treatment of conditions such as diabetes, inflammatory bowel diseases, hypercholesterolemia, cardiovascular diseases, and obesity. Amaranthus spp. and its processed products hold significant interest for the development of innovative food products, contributing to the expansion of their range and enhancement of nutritional value.

Duck eggs are rich in essential nutrients, such as amino acids, vitamins, and polyunsaturated fatty acids. However, their application in the food industry is hindered by glucose, which contributes to undesirable darkening during the Maillard reaction in processing. The present study examined the effect of the desugarization of duck eggs using baker’s yeast on their chemical composition. The results showed that the desugarization process reduces the content of glucose and minerals (Cu, Fe, and Zn) and alters the vitamin composition depending on the treatment conditions. Changes were also observed in the fatty acid profile, including increased levels of oleic acid (C18:1), palmitoleic acid (C16:1), and linoleic acid (C18:2, ω − 6). A high intragroup correlation among saturated fatty acids indicates the stability of their distribution. An increase in the content of essential amino acids—glycine, leucine, valine, and phenylalanine—was also recorded. Correlation analysis of the amino acid composition revealed significant relationships among both essential and non-essential amino acids. Overall, the desugarization process using baker’s yeast not only improves the nutritional profile of duck egg powder but also enhances its functional properties, positioning it as a promising ingredient for the food processing industry.

This study evaluates the potential of natural and thermally modified starches from Kazakhstan, including cassava, potato, wheat, corn, pea, and rice, for the production of biodegradable films. Key physicochemical properties were analyzed using Fourier Transform Infrared Spectroscopy (FTIR), Differential Scanning Calorimetry (DSC), X-ray diffraction (XRD), Scanning Electron Microscopy (SEM), and a Rapid Visco Analyzer (RVA). The results show that cassava starch, with the highest magnesium content (43.07 mg/100 g) and peak viscosity (1300 RVU), exhibits superior mechanical strength and elasticity, making it ideal for durable agricultural films. Corn starch, with high crystallinity and moderate viscosity (1150 RVU), exhibits excellent stability for long-term applications. In contrast, wheat and rice starches, with lower viscosities (750 and 650 RVU, respectively) and high biodegradability, are more suitable for short-term eco-friendly applications. Modification processes improved moisture resistance and reduced retrogradation tendencies, particularly in cassava and corn starches. SEM analysis revealed that modified starches from cassava and corn have dense and uniform surface structures, enhancing film durability and flexibility. These findings highlight the potential of utilizing Kazakhstan’s starch resources for localized biodegradable film production, reducing reliance on imports while promoting sustainable agriculture.