The purpose of the editorial article is to comment on the significance of forecasting and modeling future trends in the development of the food industry. The author argues that the integration of production decisions into the global context requires algorithmic control of efficiency and specific process routing. The universality of these basic principles for maintaining the operability of various industrial transformation models is discussed, as well as highlighting the inevitability of stagnation for local solutions that do not integrate into global values. The author emphasizes the importance of interdisciplinary analysis for forecasting the development of the food industry, taking into account global demographic changes and recent events. The need to model macro-trends and cycles in various spheres to optimize societal management and minimize risks at the global, regional, and national levels is commented upon. Multiparametric tasks associated with the analysis of global processes, including demographic changes, wars, conflicts, and pandemics, are discussed. In conclusion, the author focuses on the importance of accounting for digitalization and the potential problem of technological singularity, calling for the formation of adaptive production strategies.

Introduction: Electrochemically activated aqueous solutions are widely used in medical institutions, animal husbandry, as well as in large food processing facilities. This work presents a literature review on the use of electrochemically activated solutions in the food industry. These solutions can be used as a safe means for processing food raw materials, equipment, food containers, and surfaces of foodservice facilities. The question of using activated aqueous solutions in relation to foodservice establishments is not fully explored in the scientific literature.

Purpose: The aim of the research is to study the possibility of using electrochemically activated aqueous solutions as safe and environmentally friendly means for treating objects in the production environment to eliminate the risk of contamination by microorganisms.

Materials and Methods: Surfaces of the production environment were selected as the objects of study, including a table, scales, a knife, a slicer, and a gastronorm container. Sweet pepper fruits of the "Avangard" variety were chosen as non-heat-treated food products. An electrochemically activated aqueous solution of chlorine dioxide and hydrogen peroxide compounds with a concentration of active substances of 0.5 ± 0.05 g/L (Anolyte ANK-SUPER) was chosen as the treatment agent. Microbiological studies were conducted using XLD Agar medium and petrifilms. To assess the effectiveness of treatment, microbiological studies were conducted with the determination of Coliform Bacteria (BGKP) and Mesophilic Aerobic and Facultative Anaerobic Microorganisms (KMAFAnM). To achieve acceptable microorganism counts for counting purposes, the tenfold dilution method was used. The residual active chlorine concentration was determined using the iodometric method to determine the actual concentrations of working solutions.

Results: The use of undiluted disinfectant with a concentration of 0.5 ± 0.05 g/L confirmed the effectiveness of electrochemically activated solutions against Coliform Bacteria (BGKP), with a significant reduction in the content of Mesophilic Aerobic and Facultative Anaerobic Microorganisms (KMAFAnM) compared to control samples. However, the results of the experiments suggest that parameter selection is required, specifically the concentration of the disinfectant and the duration of treatment depending on the object. The data obtained from preliminary experiments characterize the potential use of reduced concentrations of the working solution (no less than 0.05 ± 0.005 g/L of active chlorine), but do not confirm the possibility of full-scale application of the used concentrations due to the lack of quantitative data on the degree of contamination of the initial surfaces. The possibility of using the solutions as a single agent for treating both working surfaces and fruit and vegetable products has been demonstrated.

Conclusion: As a result of the conducted research, the effectiveness of disinfectants based on electrochemically activated solutions against Escherichia coli bacteria (BGKP) and the reduction of Mesophilic Aerobic and Facultative Anaerobic Microorganisms (KMAFAnM) has been confirmed. In addition, among the possible prospects for research, determining the minimum concentrations and contact times for achieving stable disinfecting effects can be mentioned. The results obtained showed that the use of electrochemically activated solutions ensured the biological safety of treated production objects and surfaces of thermally untreated food products. An alternative method of using electrochemically activated solutions as a universal environmentally friendly agent has been proposed. Thus, in foodservice establishments, an effective "green" technology based on electrochemically activated solutions can be implemented.

Introduction: In the bakery industry, the key task is to produce quality products from diverse raw materials for healthy public nutrition. Technologies include the use of additives to enhance quality, biotransformation methods with starters, and the selection of enzymes and microorganisms. Biotransformation modifies the raw material, resulting in a product with superior taste qualities and nutritional value. The use of starters requires careful selection of microorganisms to optimize product quality.

Materials and Methods: The objects of research in the work were bakery products obtained by biotransformation of the studied plant raw materials, which was carried out by pure cultures of probiotic microorganisms - mesophilic homo- and heterofermentative lactic acid and propionic acid bacteria: Lactobacillus casei, L.plantarum, L.acidophilus, L.fermenti, L.brevis, Propionibacterium freudenreichii subsp. Shermanii. The work uses generally accepted standard methods for determining organoleptic and physico-chemical quality indicators of semi-finished products and finished bakery products. The indicator of resistance to microbiological spoilage of the developed bakery product was determined.

Results: Results: The use of defatted soy flour and sunflower protein as sources of plant protein has been justified. Based on comprehensive experimental studies, a rational method was identified for introducing defatted soy flour into the starter at 25% of the flour mass, which involves acid and enzymatic hydrolysis followed by biotransformation with a bacterial starter based on a composition of lactic acid microorganisms. Additionally, to increase the content of protein balanced in amino acid composition, as well as macro and microelements, vitamins, and antioxidants, a dosage of sunflower protein was selected at 10% of the flour mass in the product recipe.

Conclusion: A technology for enriched bakery products has been developed, and the nutritional value has been calculated. A comprehensive assessment of the quality of the finished products based on organoleptic and physico-chemical indicators has been conducted, and the shelf life has been determined.

Introduction: In connection with the acquisition of new data in the field of metabolic aspects of food pharmacology and toxicology, the production volume of functional products is growing every year and is one of the important priority directions for the development of the food industry. To enrich bakery products, bioactivated grain, flour from whole wheat and rye, and bakery mixes using these types of flour have been widely used lately. The preparation of grain bread based on a bakery mix made from wheat and rye bioactivated by the disintegration-wave method leads to products with a sticky, highly kneadable crumb.

Purpose: To develop a bakery mix using flour from whole grain bioactivated wheat and rye and a technology for functional bread of improved quality based on it.

Materials and Methods: The objects of research were ten samples from baking mixes with different compounding components. In the fermentation test, the fermentation activity was determined on the National rhizograph, the acidity was determined by titration. The quality of bread after 20 hours of storage and its chemical composition were evaluated in accordance with generally accepted methods specified in current standards.

Results: The best dough properties and bread quality were observed in the sample made based on the bakery mix without the use of dry wheat gluten, with an increased dosage of ascorbic and citric acids, whey, in which 100 grams contained equal parts of flour from whole grain bioactivated rye and wheat, peeled rye flour, and first-grade wheat flour (each at 23.63%). As a result of evaluating the chemical composition of the developed product, it was found that it is classified as a functional food due to its significant content of magnesium, phosphorus, iron, thiamine, and riboflavin.

Conclusion: The choice of a bakery mix composition using flour from whole grain bioactivated rye and wheat has been justified to produce functional bread with a nearly non-kneadable crumb. A preparation technology has been developed, which will intensify the technological cycle of product production by eliminating the dough fermentation stage.

Introduction: In aseptic filling systems, packaging materials are sterilized using various methods to eliminate microorganisms. One of the most popular methods for sterilizing packaging materials is the use of hydrogen peroxide. The wetting property of the surface plays a crucial role in ensuring effective inactivation of microorganisms and uniform treatment of the aseptic packaging. Improving the wetting properties of hydrogen peroxide solutions by adding surfactants will enhance the contact of the sterilant with the lyophobic multilayer packaging material's treated surface, providing the necessary sterilizing ability and disinfectant action during the aseptic filling of milk and dairy products.

Purpose: To study the wetting properties of concentrated hydrogen peroxide solutions on various substrates and the possibility of their correction with surfactants to ensure better packaging wetting and safe disinfection processes.

Materials and Methods: The objects of the study included the disinfecting substance and sterilant - hydrogen peroxide, surfactants used as technological aids in the food industry, and combined multilayer packaging materials based on paper, cardboard, aluminum foil, and polymer materials used in aseptic milk filling processes. Wetting ability was evaluated by the contact angle in a 3-phase system: adhesive (hydrogen peroxide, water, surfactant solutions) - substrate (packaging material, steel plate, glass) - air using the drop shape analysis based on the Young-Laplace method; surface tension was determined by the optical drop shape analysis using the DSA25S device; surface tension of solutions at temperatures ranging from 30 to 70 °C was determined using the maximum bubble pressure method. The presence of residual amounts of the surfactant polysorbate on the sterilized packaging material was analyzed by HPLC.

Results: The Tetra Brik®Aseptic packaging material exhibits pronounced lyophobic properties. The introduction of 0.1% polysorbate surfactant into the hydrogen peroxide solution (~35% w/w) reduced the contact angle by more than 50%, from 93.75° to 40.99°, and significantly decreased the surface tension (45-48%).

Conclusion: Improving the wetting properties of hydrogen peroxide solutions will enhance the contact of the sterilant with the treated surface of the lyophobic multilayer packaging material by adding a surfactant, ensuring the necessary sterilizing ability and disinfectant action during the aseptic filling of milk and dairy products. The application conditions of hydrogen peroxide solutions with the addition of 0.1% nonionic surfactant polysorbate in aseptic filling, considering both effectiveness in disinfecting packaging material and safety related to the removal of its residual amounts, allow considering it as a technological aid.

Introduction: There are a significant number of scientific publications dedicated to the analysis of lactose-free and low-lactose fermented milk products, primarily in the context of studying specific microorganisms or starter cultures and their functioning under conditions of limited lactose content. Nevertheless, the synthesis of accumulated data has not been sufficiently highlighted, considering that a large part of the research was conducted over the past 10 years, and an intensive examination of this issue has only begun in the recent past.

Purpose: To systematically and critically analyze scientific research that sheds light on the specifics of fermented milk products with a reduced lactose level, focusing on a comparative study of standard fermented milk products and their low-lactose or lactose-free modifications. Special attention is paid to fermented milk products containing microorganisms that are part of the kefir fungus consortium.

Materials and Methods: Sources for the review were selected from the Scopus, ScienceDirect, RISC (Russian Index of Science Citation), and Google Scholar databases. Out of 208 publications relevant in terms of keywords, 34 were selected for analysis. The main criterion for selecting articles was a description in them of studies on the use of low-lactose or lactose-free milk as a medium for cultivating starter cultures. This review of the subject area is based on the PRISMA-ScR protocol.

Results: Many scientific studies indicate that the prepared low-lactose or lactose-free fermented milk products exhibited similar or improved physicochemical and organoleptic characteristics compared to standard fermented milk products. In experiments aimed at evaluating microbiological characteristics, it was observed that the concentration of lactic acid bacteria in the analyzed products either matched, was lower, or was higher than in traditional fermented milk products. In some publications, scientists found that the final fermented milk product had deteriorated organoleptic and physicochemical parameters. However, all reviewed low-lactose or lactose-free fermented milk products met the standards and regulatory requirements of the countries in which the respective research was conducted.

Conclusion: The development of low-lactose and lactose-free fermented milk products is a relevant direction in the food industry, considering their similarity to conventional products and adaptability for consumption by individuals with varying degrees of lactose intolerance. There are nuances related to the duration of the fermentation process, organoleptic characteristics, acidity level, syneresis, preservation, and growth dynamics of microorganisms. These features can be dictated by specific strains of microflora used in the starter and, most often, their influence remains minimal. The results obtained in this study may be useful for selecting starter cultures when designing various fermented milk products, including yogurt, fortified yogurt, kefir, ayran, ryazhenka, and acidophilus. For a deeper understanding of the interaction of the modified glucose-galactose medium with various strains and species of lactic acid bacteria, further experimental work is needed, considering that the activity of these bacteria directly determines the quality characteristics of the final fermented milk product.