Nuray Battalova

Целью данного исследования было изучение применения полифенолов скорлупы арахиса для обогащения молочного йогурта, а также их влияние на физико-химические и органолептические свойства йогурта. Полифенолы были извлечены из скорлупы арахиса и добавлены в состав йогурта в количестве 0,25%, 0,5%, 0,75%. Добавление полифенолов скорлупы арахиса повысило влагоудерживающую способность, снизило синерезис и улучшило стабильность в течение периода хранения (15 дней) по сравнению с контрольным образцом. Титруемая кислотность увеличивалась в течение срока хранения, а влагоудерживающая способность улучшалась при добавлении экстракта полифенолов. Органолептический анализ показал, что йогурт, обогащённый 0,5%-ной добавкой полифенолов скорлупы арахиса, был предпочтительнее по органолептическим параметрам. Эти результаты дают представление о том, как оптимизировать обогащение йогурта полифенолами арахиса для улучшения его физико-химических и органолептических свойств.

Honey is a valuable carrier for phytochemicals, yet data on halophyte-based fortification remain scarce. This study evaluated the impact of Portulaca oleracea and Salicornia perennans, applied as powders 1.5–4.5% or ethanol extracts 1.2–1.8%, on the antioxidant and functional properties of rapeseed and multifloral honeys. Antioxidant capacity (DPPH, ABTS), total phenolic (TPC), and flavonoid contents (TFC) increased significantly in a concentration-dependent manner, with powders consistently outperforming extracts. The strongest effects were obtained with 4.5% powders, yielding up to 77.83% DPPH, 99.11% ABTS, 14.85 mg gallic acid equivalents (GAE) per 100 g TPC, and 44.15 mg QE/100 g TFC-values surpassing controls and synthetic standards. Colorimetric and oxidative stability assays confirmed that enriched honeys exhibited slower browning and reduced peroxide/TBARS accumulation during storage. Sensory analysis further indicated improved color, aroma, taste, and overall acceptability. Between species, Salicornia showed slightly stronger effects than Portulaca, while multifloral honey provided greater synergy than rapeseed. These results demonstrate that halophyte powders are effective natural enhancers of honey’s antioxidant, technological, and sensory qualities, supporting their use in functional food development.

Oxidative reactions accelerate quality loss in emulsified meats. This study evaluated a clean-label strategy in goat meat pates by co-fortifying Portulaca oleracea powder 1% and honey 4%. Control and treatment batches were cooked to 72 °C and stored as opened packs at ≤6 °C for 10 days. Oxidative stability of lipid and protein was monitored by peroxide value (PV), TBARS, acid value, and baseline protein carbonyls; total antioxidant capacity was assessed by FRAP and DPPH; color was quantified in CIE Lab; fatty acids were profiled by GC-FID; and protein integrity was examined by SDS-PAGE. The treatment modestly increased α-linolenic acid (ALA) (1.2% vs. 0.8%) in the control and markedly enhanced antioxidant status (FRAP 10.5 ± 0.04 mg GAE/g vs. not detected; DPPH 33.02 ± 0.009% vs. 22.33 ± 0.007%; IC₅₀ 106.10 ± 10.01 vs. 138.25 ± 11.15 µg/mL). Across storage, PV showed a small, non-significant delay on day 10 (13.0 ± 0.9 vs. 14.0 ± 0.9 meq/kg), while secondary and hydrolytic indices were consistently lower (TBARS day 10: 1.91 ± 0.13 vs. 3.29 ± 0.23 mg MDA/kg; acid value day 10: 7.0 ± 0.5 vs. 8.5 ± 0.6 mg KOH/g). Protein carbonyls at baseline were comparable (99.19 vs. 95.73 nmol/mg). L* and b* remained similar before and after light exposure, with a modest, non-significant reduction in color stability and greater a* loss in the treatment. These results show that purslane–honey co-fortification nutritionally enriches pates and attenuates oxidative spoilage during refrigerated storage, with minor color trade-offs that merit process optimization.

Modern food production is increasingly driven by the need to replace synthetic preservatives and antioxidants with natural compounds that can ensure product safety and extend shelf life without compromising consumer health. In this study, we developed a method for obtaining an ethanolic extract of Portulaca oleracea L., which demonstrated pronounced antibacterial activity against multidrug-resistant strains of Staphylococcus aureus and Escherichia coli. The antimicrobial potential of P. oleracea is attributed to its rich content of bioactive molecules, including phenolic compounds and omega-3 fatty acids. A review of recent studies confirms the effectiveness of P. oleracea extracts against a broad spectrum of pathogenic microorganisms. This activity is consistent with the plant’s high levels of flavonoids, phenolic acids, and essential oils. The results highlight the potential of P. oleracea extract as a multifunctional natural ingredient for the meat industry, combining both antioxidant and antimicrobial properties. Such applications could enable the development of functional meat products with enhanced microbiological safety and oxidative stability, aligning with current trends in sustainable and health-conscious nutrition

This study investigated the incorporation of Salicornia perennans powder as a natural antioxidant and functional ingredient in cooked sausages, with the aim of improving product quality and promoting sustainable production strategies. The inclusion of 3% Salicornia perennans resulted in a nutritionally favorable shift in the fatty acid profile, with a 1.5-fold increase in α-linolenic acid ALA and the presence of long-chain ω-3 fatty acids EPA and DHA, along with improved PUFA/SFA and ω-6/ω-3 ratios. Lipid and protein oxidation were significantly suppressed during refrigerated storage, as evidenced by the reduced peroxide value of 10.6 vs. 12.8 meq/kg, thiobarbituric acid-reactive substance value of 0.158 vs. 0.210 mg MDA/kg, acid value of 4.6 vs. 5.5 mg KOH/g, and carbonyl compound value of 101.9 vs. 112.3 nmol/mg protein compared to the control. Color stability was enhanced, with ΔE* values remaining below perceptible thresholds in Salicornia perennans-supplemented sausages, highlighting its role in preserving visual quality. Antioxidant capacity was markedly higher, with FRAP values of 14.5 mg GAE/g undetected in the control and improved DPPH radical-scavenging activity of 22.6% vs. 12.5%. These findings demonstrate that Salicornia perennans not only enriches meat products with bioactive compounds and health-promoting lipids but also reduces oxidative spoilage, thereby extending shelf life. The results emphasize the potential of halophyte-based ingredients to support technological innovation, environmental impact reduction, and the development of clean-label functional meat products aligned with sustainable production strategies.