This editorial outlines the rationale for requiring authors to provide an institutional email address when submitting a manuscript to a scholarly journal. It highlights the role of institutional emails in verifying authorship and affiliation, enhancing the transparency of the editorial process, and fostering greater trust in published research. While the editorial acknowledges that exceptions may apply in certain cases, it emphasizes that the use of a verified institutional address is a mandatory requirement for authors formally affiliated with academic or research institutions.

Background: The growing prevalence of celiac disease and the global shift toward health-conscious eating are driving sustained demand for gluten-free baked goods. In the context of import substitution, the development of bakery products based on locally sourced plant materials is gaining particular relevance. Amaranthus cruentus L. is rich in protein, squalene, and biologically active compounds, yet its use is limited by the absence of gluten. Combining amaranth with Vitis vinifera seed extract and partial dehydration technology helps compensate for structural deficiencies and enhances the functional value of the final product.

Purpose: To develop and experimentally validate a gluten-free bakery technology based on germinated amaranth, incorporating grape seed extract and partial dehydration, aimed at improving nutritional value, enhancing textural properties, and increasing accessibility of preventive nutrition for individuals with celiac disease and consumers of functional foods.

Materials and Methods: The study employed Amaranthus cruentus seeds (‘Karakula’ cultivar, 2023 harvest), grape seed extract (GSE 95% series), supporting ingredients (buckwheat and brown rice flour, apple), and purified water. Sensory evaluation was conducted according to GOST 5667-2022 using a tasting panel. Physicochemical parameters (moisture content, acidity, porosity, and gluten content) were determined according to GOST 34835-2022.

Results: The developed formulation demonstrated high porosity (72%), balanced acidity (2.8°), optimal moisture content (47.2%), and complete gluten absence (<1 mg/kg), confirming the product’s suitability for gluten-free diets. The proposed technology preserves bioactive components, improves structural properties, and extends shelf life. Economic feasibility is achieved through the use of local raw materials and energy-efficient dehydration processes.

Conclusion: The proposed technology offers an effective solution to the challenges of gluten-free baking by delivering improved sensory and physicochemical characteristics, high nutritional value, and enhanced product accessibility. Further research will focus on scaling production, diversifying product lines, and clinically validating the nutraceutical effect.

Introduction: Ensuring the safety of ready-to-eat food products requires contamination control at all stages of their life cycle—from the procurement of food raw materials to storage and distribution. In light of the introduction of new technologies and materials in the chemical, pharmaceutical, food, and agricultural sectors, as well as updated data on the toxicity of certain compounds, there is a growing need to regularly update information on potential food contaminants, methods for their detection, and strategies for reducing contamination levels.

Purpose: To provide an updated overview of chemical contamination in food products, covering key stages of its formation (raw materials, production, packaging, storage), modern methods of contaminant detection, and approaches to reducing their presence.

Materials and Methods: The literature search was conducted in the Scopus, ScienceDirect, PubMed, and RSCI databases, covering sources published between 2011 and 2024. The following descriptors were used: chemical contamination, chemical risk/hazards, food raw materials, ready-to-eat products/dishes, processed food. Source selection followed the PRISMA-ScR protocol, using Mendeley as a reference manager. Microsoft Excel was used for bibliographic mapping and data visualization. Additional information was drawn from the Russian national veterinary information system Vetis (component “Vesta”) and official reports from relevant regulatory agencies in Russia and abroad (including Rospotrebnadzor and ANSES).

Results: Against the backdrop of rapid technological advancement, the range of chemical contaminants has expanded significantly, particularly due to the inclusion of micro- and nanoplastics as well as transformation products of pharmaceutical substances and pesticides. Analysis of antibiotic residues in livestock raw materials and processed products (2020–2024) indicates frequent detection of fluoroquinolones, tetracyclines, penicillins, amphenicols, and sulfonamides. A promising direction involves the use of natural bioactive compounds that not only help reduce contamination (especially from polycyclic aromatic hydrocarbons (PAHs) and nitrosamines) but also serve as alternatives to synthetic food additives. The need for highly sensitive and reliable analytical methods capable of detecting both long-established and emerging contaminants has been clearly identified.

Conclusion: The results of this scoping review may be applied in the planning and implementation of governmental and industrial food safety monitoring programs, as well as in the development of improved chemical safety control measures for food production facilities.

Background: Bacteriocins produced by lactic acid bacteria (LAB) are natural antimicrobial peptides capable of effectively inhibiting the growth of pathogenic and antibiotic-resistant microorganisms. Their application in the food, medical, and biotechnological industries requires stable and high-yield production. Enhancing the productivity of producer strains is a key factor for expanding the industrial use of bacteriocins.

Purpose: A comparative analysis of biochemical, technological, and genetic factors affecting bacteriocin yield in members of the Lactobacillaceae family, with a focus on practical strategies to enhance their synthesis.

Manerials and Methods: A systematic literature review was conducted using the PRISMA protocol, covering publications from 2015–2025. The study analyzed the effects of cultivation conditions (pH, temperature, medium composition, agitation rate), carbon and nitrogen sources, and interspecies microbial interactions. Special attention was given to genetic engineering, including regulated expression systems and CRISPR-Cas9. Co-culturing methods and quorum-sensing inducers were also evaluated.

Results: Optimization of the growth medium, selection of carbohydrate and nitrogen supplements, and the use of biological inducers (PlnA, AI-2) were found to increase bacteriocin yield by 30–70%. Co-cultivation with Bacillus subtilis enhanced the expression of gene clusters regulating plantaricin synthesis. Heterologous expression using nisin-based systems enabled the production of active PlnJ and PlnK peptides with pronounced antimicrobial activity. Analysis of Lactiplantibacillus plantarum strains revealed that maximum cell density, achieved between 28 and 34 hours, correlated with peak bacteriocin production. Genetic engineering technologies, particularly CRISPR-Cas9, demonstrated high potential for improving production strains.

Conclusion: The findings indicate that a combined approach can significantly increase bacteriocin yields. A rational strategy, tailored to strain characteristics, production goals, and technical feasibility, ensures efficient scalability without increasing production costs.