The Journal of Almaty Technological University
Peer-reviewed journal "The Journal of Almaty Technological University"
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Study of quality and safety indicators of a functional product developed on the basis of milk
To improve the living conditions of the population, the use of functional food products is a promising direction. This paper presents a recipe according to which a complex bio-yogurt has been developed based on cow's milk and vegetable raw materials – pumpkin pulp. Pumpkin extract is added to the composition of the prepared biological product in various quantities (10%,15%,20%). Analyses of the finished product were carried out, such as its compliance with organoleptic, physico-chemical and microbiological parameters, and the level of titrated acidity (°T) and pH was determined. According to the measurement results, the pH level of all samples was in the range of 4.16 – 4.18. The pH value of yogurt should be in the range of 4.0-4.6, therefore, the results obtained comply with regulatory requirements. Particularly dangerous substances in dairy products are: antibiotics and sulfonamide substances, nitrofurans, pesticides, surfactants, chlorine disinfectants, hydrogen peroxide, formalin, acetic acid. Therefore, the finished product was developed and the remains of antibiotics in the finished yogurt were investigated. It is known that the presence of antibiotics in yogurt directly affects the safety of the product, the viability of lactic acid bacteria and the effectiveness of the fermentation process. According to the microbiological data obtained, yogurt with pumpkin pulp did not contain pathogenic microflora, is safe, and its shelf life depends on storage conditions.
Development of technology for biologically active bakery products and their production efficiency
This article presents an analysis of the technological results of the development of wheat bread using non-traditional raw materials. Modern research shows that certain groups of the population do not follow the rules of food consumption and consume very few foods with a high content of biologically active substances. To increase these indicators, it is necessary to use a number of non-standard raw materials, one of which is to improve the composition of the finished product by using a valuable biological resource of plant origin, for example, flour from sprouted chickpeas. A sufficient dose of adding flour from sprouted chickpeas to the formulation of wheat bread ranges from 10 to 20%, while the amount of profit and profitability of financing depend on the volume of production of such products, which directly depends on the technical level of production, the adopted technology and organization of processes, and the profitability of the developed product. This will give very good results for the production of the modern bakery industry. Modern production and ensuring the functional properties of food products are methods of increasing or decreasing the concentration of nutrients present in a food product to a level with the required percentage. In this regard, a functional bioactive bread made from local raw materials has been developed in this work.
Improvement of the system for reducing the content of toxic substances in milk
This article discusses the reduction of radionuclide and heavy metal salt content in milk through the improvement of a system based on the adsorption method. Milk is a valuable food product with high biological and nutritional value. It contains proteins, fats, vitamins, and trace elements necessary for the human body, making it an important part of the daily diet. However, under conditions of environmental instability and anthropogenic pollution, dairy products may contain toxic substances, including radionuclides and heavy metal salts, which pose a threat to human health. An important task is the development of effective methods for purifying milk from harmful contaminants. This work presents the improvement of an experimental setup based on the adsorption method, designed to reduce the content of toxic substances in milk. Research was conducted to select optimal parameters and natural adsorbents under adsorption conditions. The improvement of the system for purifying liquid food products made it possible to vary the liquid flow scheme (through one, two, or three columns in different combinations), which allows controlling the purification process, contamination level, and type of toxic substances. The adsorption method ensures the removal of toxic substances without damaging valuable food components such as proteins, vitamins, and trace elements. The system does not require complex automation and is easy to maintain, making it suitable for laboratory use. The use of available and inexpensive natural adsorbents reduces the cost of the purification process.
Influence of food coatings on preserving the quality of chilled poultry meat during storage
Ensuring long-term storage of chilled poultry meat and maintaining its quality indicators is an urgent task of the modern food industry, requiring the use of effective and safe preservation methods. The purpose of this study is to evaluate the effectiveness of using food film-forming compositions (FFC) containing organic acids and bacteriocin nisin to preserve the quality of poultry meat during refrigeration storage. During the experiments, changes in the physicochemical characteristics of adipose tissue, such as acid and peroxide values, during storage of chilled poultry meat were studied. The effect of food film-forming coatings obtained on the basis of monoglycerides and whey (MS) with the addition of lactic acid (LA) and bacteriocin nisin on changes in pH, Eh values was also studied, and the effect of the inclusion of nisin in the coating (MS) on the effectiveness of reducing the bacterial contamination of poultry samples was determined. The results of the studies showed that the inclusion of organic acids (lactic and citric) in solutions of food film-forming compounds leads to a significant decrease in active acidity (pH) and provides oxidation-reduction potential (Eh) values that inhibit the active growth of aerobic microorganisms. When applying food coatings to the surface of poultry meat, hydrolytic processes slow down to a lesser extent than oxidative and microbiological processes. The coating with the addition of 2% lactic acid and nisin turned out to be the most effective in reducing these indicators and exhibiting an antibacterial effect.
Substantiation of the use of vegetable raw materials in granola production
The purpose of this work is to justify the choice of vegetable raw materials (cereals, berries, vegetable crops) based on the study of their chemical composition in order to expand the raw material base and the possibility of using them in the technology of functional foods, in particular granola. As a result of the study of chemical composition it was found that the protein content in oats is 11.07 g, in corn - 13.32 g, in rice - 7.21 g, in buckwheat - 12.69 g, in pumpkin - 0.91 g, in cranberry fruits - 0.8 g, in blueberries - 1.01 g per 100 g of product. The carbohydrate content is 58.24; 63.97; 69.48; 59.0; 6.88; 6.4 and 9.72 g, respectively, fat content - 6.2; 5.28; 2.1; 3.08; 0.06; 0.4 and 1.2 g, ash - 3.65; 3.1; 1.01; 1.67; 0.49; 0.5 and 0.64 g. The content of dietary fiber in oats is 12.0 g, in corn - 8.35 g, in rice - 6.1 g, in buckwheat - 13.0 g, in pumpkin - 2.17 g, in cranberry fruits - 3.3 g and in blueberries - 3.1 g. Along with proteins, fats, carbohydrates, dietary fibers, other components of food - vitamins, minerals, organic acids - were studied. The study of the nutritional value of plant raw materials determines the feasibility and validity of their use as functional ingredients in the production of functional food products.
The effect of hawthorn concentrate on improving the functional properties of corn slices
Due to the increased interest in functional foods, more and more attention is being paid to the production of products with not only high nutritional value, but also high biological value. This research paper is devoted to the study of the effect of concentrate obtained from hawthorn berries on the quality and content of biologically active substances in slices of corn kernels. The aim of the work is to provide scientific evidence of the possibility of fortifying food products with natural ingredients to obtain a functional product with high antioxidant and preventive properties. The scientific and practical significance of the work lies in the use of hawthorn as a source of a natural antioxidant that helps improve health. In the course of the research, modern research methods were used, namely, the mass fraction of polyphenolic compounds, beta-carotene and flavonoids was determined by the spectrophotometric method, the organoleptic properties of the product by sensory assessment, the total composition of proteins, fats and carbohydrates by chemical methods, as well as the content ratio of individual bioflavonoids is determined by the chromatographic method. As a result, the mass fraction of polyphenols was 3.85%, flavonoids – 2.33%, beta-carotenoids – 0.344 mg/100 g. Corn slices enriched with hawthorn syrup showed high results in organoleptic parameters, and these products also had a high overall nutritional value. A significant proportion of rutin was found – 65.4±6.54 mg, quercetin – 28.2±2.82 mg, catechin – 1.676±0.08 mg and other antioxidants, which were enriched with hawthorn syrup. These indicators indicate a high biological activity of the developed product. Thus, the conducted research can contribute to the development of the production of functional food products and can be used for the prevention of chronic diseases. This result will help expand the domestic healthy food market and improve food safety.
Statistical analysis of color parameters of sausages: processing with one-way ANOVA and Tukey test in SPSS
This article presents a detailed analysis of the color parameters of sausage products using statistical processing methods. The aim of the study was to identify differences in the lightness (L*) values between control samples and T1, T2, and T3 sausage samples made from turkey meat with the addition of apple pomace powder in amounts ranging from 3% to 8%. The study employed one-way analysis of variance (One-Way ANOVA) and Tukey HSD pairwise comparison tests using the SPSS program. According to the ANOVA results, statistically significant differences in mean values between the samples were identified (p<0.05). The Tukey test grouped the samples into homogeneous groups, each designated by Latin letters from "a" to "c." The study results demonstrated the high effectiveness of statistical methods in describing and evaluating the color parameters of sausage products. The findings can be used to improve the quality of sausage products and develop new recipes. Additionally, the research outcomes may prove valuable for students, young researchers, and professionals in the food industry. This work lays the foundation for future studies aimed at enhancing methods for evaluating food quality and improving the physical and chemical characteristics of products.
Study of the effect of enzymes on protein hydrolysis to obtain protein hydrolysate
The aim of the work is to develop technological modes and parameters for obtaining dry peptone based on protein hydrolysis with increased biological activity. The main areas of research are studies on the influence of the hydrolyzing action of the enzyme complex of animal proteases on changes in the properties of meat and fish raw materials. The article presents the results of studying the effect of hydrolysis duration on the quality of protein hydrolysate. Optimal technological modes and parameters of enzymatic hydrolysis of raw materials (substrate and enzyme concentrations, pH value, temperature, process time) are determined to achieve the depth of hydrolysis. The physicochemical, organoleptic, and biochemical parameters of the hydrolysate were studied. It was established that the quality parameters of the protein hydrolysate correspond to the requirements of regulatory documents. The studies used generally accepted chemical, organoleptic, and biochemical methods. The research results will be used in protein hydrolysis during the processing of livestock raw materials. Involving by-products in production allows for the maximum extraction of all valuable components of raw materials. The practical significance of the work lies in obtaining a high-quality hydrolysate with optimal physicochemical and biochemical properties, using an enzymatic-acid method of processing protein-containing raw materials, which allows increasing the depth of hydrolysis and ensuring the yield of the target product.
Investigation of the properties of camel hump fat Bactrian breed
This study aimed to investigate the organoleptic properties, chemical composition, fat oxidation criteria, fatty acid composition and microstructural features of hump, kidney and mesenteric fat. Based on the obtained data, it can be concluded that camel fat from different parts of camel carcass differs in qualitative parameters. Fat oxidation criteria (acid, peroxide and iodine number) showed that all camel fat types show good lipid stability. The gray color of young fat is due to the higher content of connective tissue, which reduces the lightness value. Saturated fatty acids such as palmitic and stearic acids have high melting points (65-70°C) and their presence favors the formation of hard fat, while unsaturated fatty acids such as palmitoleic and oleic acids have low melting points (0-15°C) and impart softness. Thus, the overall melting point of the fat depended largely on the proportion of these individual fatty acids. It is established that hump fat can be used in minced and restructured meat products. Kidney and mesenteric fat is recommended to be used in production of emulsion type products.
Fractional composition of Kazakhstan-breed triticale grain as a factor in the formation of its flour-milling properties
Triticale is a promising grain crop for the agricultural sector of Kazakhstan, with high productivity and adaptability. However, the technological suitability of triticale grain for flour processing requires detailed study. The purpose of this study is to establish the relationship between the fractional composition of triticale grain of Kazakhstan selection and its main flour-milling characteristics (ash content, whiteness, flour yield). As part of the work, a sieve analysis of grain, classification of fractions by size (2.8 × 20 mm, 2.5 × 20 mm, 2.2 × 20 mm, 2.0 × 20 mm and less), as well as laboratory determination of flour-milling indicators were carried out. Correlation and regression analyses were performed, which made it possible to identify stable relationships between the content of individual fractions and the quality of flour. It was found that an increase in the proportion of large fractions (2.8×20 mm and 2.5×20 mm) is accompanied by a decrease in ash content and an increase in flour whiteness. On the contrary, an increase in the proportion of medium fractions (2.0×20 mm and 2.2×20 mm) correlates with a deterioration in quality indicators. The most significant dependencies are presented by linear regression equations confirming the influence of the morphological composition of grain on its processability. The scientific significance of the work lies in clarifying the criteria for assessing triticale grain for milling purposes, and the practical significance lies in the possibility of using the obtained data in sorting and standardizing raw materials, as well as in selection. The study contributes to the development of technologies for assessing the quality of grain crops and can be used for applied and scientific purposes.
Justification of the choice of pectin for the production of functional cheese
The ability of pectin as a hydrocolloid to bind and retain moisture is very important in the production of cheeses that are prone to syneresis during storage. The use of pectin in the production of functional cheese is a necessary technological way to improve quality indicators. A larger number of active groups of low-esterified pectin molecules, forming hydrogen bonds with water molecules, help to retain more moisture in the cheese, and thus is characterized by a higher moisture retention capacity. These studies indicate a low value of the hardness of cheese obtained without the use of pectin, which is due to the fact that milk proteins form a weak gel network without additional stabilizers. The study of the effect of different concentrations of low-esterified and highly esterified pectins on the main qualitative characteristics of cow's milk cheese confirms the expediency of using low-esterified pectins for the preparation of soft cheese. The optimal amount of pectin applied has been determined, which achieves the best combination of quality and taste characteristics. The use of low-esterified pectin in the preparation of cheese in an amount of 0.75% by weight of milk makes it possible to obtain soft cheese with an improved structure. This is especially useful for functional products where stability and organoleptic properties are important. The addition of pectin in cheese preparation provides them with benefits beyond those provided by traditional cheeses.
Technology and quality of a fermented milk product with natural sweetener addition
This article addresses the current issue of improving the dietary regimen for individuals with diabetes, in response to the increasing number of diagnosed cases. The adverse effects of artificial sweeteners and the potential health risks they pose are described. As a natural alternative, the use of stevia extract as a sugar substitute is proposed. The study details the technological process of producing yogurt from goat milk with the addition of stevia extract, and evaluates its nutritional, physicochemical, and organoleptic properties. To comprehensively assess the product's quality and safety, organoleptic, microbiological, and physicochemical analysis methods were applied. The yogurt production process included milking, deaeration, filtration, cooling, quality assessment, fat standardization, homogenization, pasteurization, fermentation, further cooling, addition of stevia extract, maturation, and storage of the final product. The study was conducted at the milk processing pilot plant of S. Seifullin Kazakh Agrotechnical Research University. Based on the results, a functional yogurt product was developed containing: fat – 5.8 ±0.05%, protein – 5.425 ±0.05%, carbohydrates – 4.21 ±0.05%, sucrose – 0.54 ±0.01%, and lactose – 1.23 ±0.01%. Goat milk yogurt with stevia extract stands out for its low caloric value, low glycemic index, and natural composition, making it a recommended dietary product for individuals with diabetes and those following a healthy lifestyle.
Development of yogurt technology based on a mixture of cow’s and millet milk
In the last decade, plant-based alternatives to dairy products have gained increasing popularity due to their hypoallergenic properties, nutritional value, and sustainable production. Among these alternatives, millet stands out as a cereal rich in carbohydrates, minerals, and B vitamins. However, its limited protein content and essential amino acids reduce its nutritional value, necessitating technological adjustments. This study examines the production process of yogurt based on a mixture of 60% cow’s milk and 40% millet milk. The stages of millet milk production, its chemical composition, the impact of fermentation on nutritional value, and the analysis of physicochemical and organoleptic properties of the final product are considered. The results show that yogurt with 40% millet milk retains traditional flavor characteristics while significantly improving its nutritional profile. Specifically, the protein content increases to 3.31%, carbohydrates to 6.58%, and titratable acidity reaches 90°T. A moderate increase in viscosity (up to 5.80 mPa·s) and enhanced probiotic activity indicate high product stability. It was found that 40% millet milk is the optimal substitution level for cow’s milk, as higher concentrations negatively affect texture and organoleptic properties.
Investigation of physico-chemical properties of a combined extract from vegetable raw materials for bread production
In this article, the methods of extraction of vegetable raw materials, in the form of grape seed and sunflower cake, are experimentally investigated. To obtain dry substances from grape seed and sunflower cake, three extraction options are available: option 1 involves using 5%, option 2 uses 10%, and option 3 employs 15% of vegetable raw materials relative to the mass of the extractant. The method proposed utilizes low-frequency ultrasound in a vacuum for 15 minutes, maintaining a residual pressure of 0.09 MPa, with an oscillation frequency of 22 kHz and an ultrasonic intensity of 70 W/cm². When obtaining a combined extract, three options for combining grape seeds and sunflower cake were considered: option No. 1 - 40:60; option No. 2 - 50:50; option No. 3 - 60:40. According to organoleptic indicators , of all the considered combination options, the best option is: the ratio of vegetable raw materials in a combination of grape seed and sunflower cake: 50:50. As a result of the study of the yield of dry substances, it was revealed that the optimal amount of extracted raw materials in the composition of the extractant is 10 ... 12%.
The effect of radiation treatment with braking radiation on the reduction of nitrites and nitrates in root crops and tuberous agricultural products
In recent decades, the accumulation of nitrates and nitrites in vegetables and root crops has become a pressing issue due to the increasing use of mineral fertilizers and the growing demand on the agro-industrial sector. Excessive levels of these compounds pose risks to human health, reducing the nutritional value of products and contributing to the formation of carcinogenic compounds. The aim of this study was to investigate the effect of braking (X-ray) radiation on the reduction of nitrates in root crops and tuberous agricultural products, as well as to determine optimal treatment doses for practical use in the food industry. The scientific significance of the work lies in identifying an effective radiation treatment method that ensures product safety and prolongs storage life. The methodology included irradiation of potato, carrot, and beet samples using the ILU-10 industrial electron accelerator at doses of 0.1–0.5 kGy, followed by nitrate determination using the potentiometric method. Results demonstrated that nitrate content in potatoes and beets significantly decreased at doses above 0.2 kGy, whereas carrots exhibited an opposite trend with increased accumulation. This indicates crop-specific sensitivity to radiation exposure related to physiological and varietal characteristics. The contribution of this research is the clarification of nitrate metabolism alterations under ionizing radiation and the development of approaches for applying braking radiation as a method for nitrate reduction. The practical significance lies in the potential application of radiation treatment in the agro-food sector of Kazakhstan and beyond to enhance food safety and extend shelf life.
Research of composite cutter knives for meat grinding
The article is devoted to the research of composite cutter knives for grinding meat. As a result of mechanical action on any product, its physical properties (muscle tissue structure, density, consistency, color, etc.) and technological parameters (water-holding capacity, emulsifying capacity, protein extractability, etc.) change. In order to obtain the necessary particle sizes during grinding, the product must be exposed to a certain amount of useful energy, which is spent on overcoming the strength of the material and destroying its structure in order to reduce the particle sizes. During grinding, the raw materials go through the stages of coarse, medium, fine and very fine grinding. For medium grinding of meat raw materials, meat grinders and spinning tops are used, and for fine and fine grinding, a cutter, a cutter mixer, and fine grinding machines. For cutters, chopping is often carried out using crescent-shaped knives. During this process, the knife is affected by the forces of friction, bending, impact, vibration, etc. To increase the wear resistance of cutter knives, a composite cutter knife has been developed. The knives provide high-quality finely ground minced meat, while maintaining the required properties through the use of a set of steel plates of various thicknesses and hardness. The design of cutter knives with different plate hardness improves the quality of minced meat grinding, increases its wear resistance and service life through the use of a multilayer blade structure.
Development of a recipe for a functional whey drink enriched with rose hips
Functionalities of susyndarga suranys turakty osude, al sarysu (beloktar men mineraldar kozi) men itmuryn (With vitamin, polyphenoldar) ylesimi daleldengen tagamdyk zhane sensorlyk kundylygy bar Onimdi zhasau ushіn perspectives of a large number of tabyladas. Maksaty rastalgan organoleptical, physics-chemistry and microbiology sapa korsetkishteri bar itmurynmen baiytylgan sarysu susyninny formulasyn azirleu zane ontaylandyru. 2–5% itmuryn sygyndysy bar ulgiler (courts alu 80–90 °C, 30–60 min) zertteldi; homogenization of zhane kyska merzimdi pasterley zhurgizildi; tasting taktasy boyynsha bagalau (n=20, 5 point scale), pH, titlernetin kyshkyldyk, tұtқyrlyk, C vitaminin molsheri olshendi, microbiology synovaktar zhurgіzildi; functionalities of kospalar (probiotic, D3 dorumeni, mineraldar, stevia) kosymsha synaktan otti. Ontails 4% sygyndyda belgіlandі: ortasha sensory score ≥ 4.6; pH = 4.2; қishқyldyқ = 0.8%; tұtқyrlyқ = 2.1 mPa s; Vitamin C ≈ 120 mg/100 ml; microtardyn zhalpy sana = 1×10³ CTB/ml; ashytky zhene = 5 KKB/ml; Kozdyrgyshtar anyqtalmada. Probiotic, D3, mineraldar and stevia combinations sensory and payardy kosymsha arttyrdy (4.9 days). Øzirlengen formula technology túrgydan múmkіn, qauіpsіz zhane scale zharamdy; Onim zhogary organolepticalak kassietterdi densaulykka aleuetti paidasymen biriktiredi, bűl on kommertsiyalanuyn zhane salauatty tamaktanu tendenlaryna saikestigin Coldaids.
Research of the development process of dried-melon products
In Kazakhstan, garden and melon crops are grown mainly by peasant and farm households, as well as individual entrepreneurs. Residents grow them in their own gardens and summer cottages. Their main task is to preserve and process the grown fruits, vegetables and greens. In the 2024 Address of the President of the Republic of Kazakhstan, it was specifically emphasized that improving the quality of processing and storage of agricultural products is a "strategic task for the state." Furthermore, a modern requirement is to bring the quality of horticultural products produced in our country up to international demand through innovative methods and ensure their export to foreign countries. The main regions for growing melons in Kazakhstan are Turkestan (59%), Zhambyl (19.7%) and Kyzylorda (6.9%) regions. Peasants, farms and individual entrepreneurs of these regions received a record harvest of garden, fruit and vegetable crops in 2024, but were unable to fully process it on site.This article provides a rationale for the use of a mobile solar drying unit, which reveals the use of mobile solar drying units using innovative methods for the primary processing of horticultural and fruit and vegetable crops. The main focus is on the development and implementation of energy-efficient drying technology that ensures the preservation of product quality, waste reduction and lower production costs. The article presents the experimental part of the work, investigating the drying process of melon slices, including changes in product weight, drying time and organoleptic properties. The device operates on solar energy, which, as economic assessment shows, allows to reduce processing costs, while increasing its availability and attractiveness for farms.The proposed mobile drying unit using solar energy and innovative methods is an important direction for improving the primary processing of garden and fruit and vegetable crops, as well as livestock products in remote areas.
Choosing the optimal composition of the spray with the oil extract of Chelidonium majus l
According to the healthcare development concept of Kazakhstan until 2026, the share of domestic medicinal products is planned to increase to 30%. In this regard, the production of preparations from the plant Chelidonium majus L. (greater celandine) is of great importance. This plant has long been used for the treatment of skin diseases, particularly viral herpes, eczema, and warts. The biologically active compounds it contains exhibit anti-inflammatory and antibacterial properties, as well as the ability to inhibit the growth of malignant tumors. Developing a spray-based medicinal form from greater celandine represents one of the promising directions for ensuring effective treatment of skin diseases. The study was conducted at the Scientific Research Institute of Fundamental and Applied Medicine named after B. Atchabarov at the S.D. Asfendiyarov Kazakh National Medical University. The selection of the appropriate emulsifier was based on the merging of solution components when the emulsifier was added to the oil extract, as well as the amount of sediment formed within 24 hours and its ease of reconstitution after shaking. Seven different emulsifiers were tested during the study. Using the optimally selected emulsifier, several sample spray formulations based on the oil extract were developed. The selection of the optimal spray formulation was carried out using methods approved by the State Pharmacopoeia of the Republic of Kazakhstan. Various emulsifier options compatible with the oil extract were tested for spray production. The best result was demonstrated by the composition based on Tween-80. This emulsifier quickly emulsified the components, forming a transparent, homogeneous system and providing easy restoration of sediment structure after shaking during storage. Other emulsifiers either failed to create a homogeneous system or demonstrated low stability; thus, the composition based on Tween-80 was chosen for further research. Various excipients were tested for the development of a spray based on the oil extract of greater celandine. Composition No. 8, developed on the basis of polyethylene oxide (PEO), was recognized as optimal. It successfully passed tests for resistance to cold and thermal exposure, maintained its organoleptic properties, and prevented sediment formation. The remaining compositions did not meet the requirements for stability, pH, or consistency, so further research was continued with Composition No. 8.
Development of technology for collecting and harvesting the herb of Linum pallescens and Linum heterosepalum
Development of an optimal technology for the collection and harvesting of Linum pallescens Bunge. and Linum heterosepalum Regel. herb is aimed at ensuring the preservation of biological activity, raw material quality, high technological efficiency and environmental sustainability of the processes. The implementation of the “Quality by Design” (QbD) concept in the development of technological processes makes it possible to systematically account for risks influencing critical quality attributes and to establish conditions for their optimization. The aim of the present study is to develop an optimal technology for the collection and harvesting of Linum pallescens and Linum heterosepalum herb to ensure quality based on the QbD concept. The plant specimens were identified by employees of the RSE REM «Institute of Botany and Phytointroduction». Within the framework of the QbD concept, statistical analysis with Minitab software was performed to establish the design space for the drying and harvesting processes of plant raw materials from both Linum species. The integration of the QbD concept into the process of developing the technology for the collection and harvesting of Linum pallescens and Linum heterosepalum herb demonstrated high efficiency. The results confirm the potential of applying QbD to improve quality, efficiency and control at all stages of medicinal plant raw material harvesting.
Emerging innovations in pet food (2023–2025): alternative proteins, microbiome-targeted nutrition, and safety-by-design processing
The pet-food sector has experienced rapid innovation between 2023 and mid-2025 driven by sustainability goals, advances in microbiome science, and new processing and packaging scrutiny. This review synthesizes recent developments across four major domains: (1) alternative and novel proteins (insects, single-cell proteins, and cultivated meat), (2) microbiome-targeted nutrition with emphasis on postbiotics and early precision approaches, (3) safety-by-design processing—particularly high-pressure processing (HPP) for raw and minimally processed diets—and (4) contaminant and packaging concerns (mycotoxins, antimicrobial resistance, PFAS). We discuss regulatory milestones, summarize key data (nutrient compositions, validated processing parameters, surveillance outcomes), identify critical knowledge gaps (feline requirements, long-term feeding trials, formulation-specific process validation), and propose an R&D agenda for industry and academic stakeholders. In the near term, research should focus on well-designed feeding trials specific to pets, validation of processes at the formulation level, and clear supply-chain traceability to ensure that sustainability claims are supported by nutrient-adjusted impact data. Progress will also depend on close collaboration among industry, academia, and regulators to advance innovations from pilot projects into safe, affordable, and beneficial pet foods for the wider market.
Influence of berry juices on the profile and organoleptic characteristics of young beer
Beer, being one of the oldest and most popular alcoholic beverages, continues its evolution due to the constant introduction of new brewing technologies and the use of various ingredients. The development of the brewing industry in Kazakhstan, taking into account global trends, contributes to the desire of manufacturers to expand the range of their products and reduce their cost, which is especially important against the backdrop of growing competition and consumer demands. In recent years, craft breweries focused on the production of drinks that are distinguished by the originality of taste and natural ingredients have attracted special attention in the brewing industry. One of these areas is the use of natural additives to improve the taste and aromatic qualities of beer, in particular, the addition of juices of local berries such as cranberries, blueberries and blackberries. The purpose of this study is to investigate the features of adding berry juices to young beer at the post-fermentation stage, as well as to assess the impact of these additives on the organoleptic characteristics. During the experiments, it was found that adding local berry juices to brewing significantly improves the taste and aroma of beer, reduces its pH and enriches the drink with additional biologically active substances, such as vitamins and antioxidants. These results open up new prospects for brewers seeking to create unique varieties of beer that will have not only good organoleptic qualities, but also additional beneficial properties. The use of berry additives also allows for a significant expansion of the range of beer products, which is an important step in diversifying production and meeting the growing needs of consumers. Thus, the study confirms the effectiveness of using berry juices in beer production and expands the horizons for further development and innovation in the brewing industry.
The effect of natural dyes on the strength of the leather
The article examines the process of assessing the ergonomic indicators of the anthropometric conformity of clothing made using various design methods, most often used in individual tailoring. The main focus is on the dynamic fit of the products, which affects their fit quality. In the experimentally produced mock-up samples, an external indicator was determined, characterized by such single parameters as "the range of hand movements of a clothed person", "the degree of movement of the bottom of the product when lifting the arms" and the convenience of performing movements, evaluated on a 4-point scale. These parameters ensure that clothing matches a person's functional abilities, psychophysiological characteristics, and anthropometric data. The convenience of using the product during operation is of key importance, as it directly affects comfort, freedom of movement and convenience of clothing in everyday life. This methodological approach can be effectively applied in the field of individual tailoring, where high accuracy of product compliance with the parameters of the customer's figure is required. The level of comfort of clothing in dynamics is explained by the peculiarities of their design solution, indicating a reasonable choice of the product construction methodology. A comparative analysis of the methods of constructing product designs made it possible to identify the main qualitative characteristics of clothing, which not only improves the appearance of the product, but also increases its overall quality.
The use of natural dye from zhuzgin plants growing in the southern regions of Kazakhstan in the decoration of textile materials
Currently, the use of synthetic dyes in light industry creates serious environmental and economic problems and is becoming more and more obvious. Many scientific studies have noted that in the textile and leather industries, it is the finishing processes that cause the greatest damage to the environment. To successfully solve the environmental problems of finishing production in light industry, it is necessary to develop special eco-technologies for finishing textiles, leather and fur, ensuring the creation of non—toxic materials - ecotextiles that meet the requirements of international standards. The aim of the work is to use extracts from local plant raw materials for the ecological finishing of light industry materials as one of the ways to solve this problem. In this paper, textile materials are considered for the application of shoe upper parts, their types, physical and mechanical properties of fabrics, as well as environmental methods of dyeing materials. For the study, 5 different samples of fabrics of different thicknesses produced in the Republic of Uzbekistan and used in the manufacture of shoes were selected: stretch fabrics of two different thicknesses, denim and cotton fabrics and extracts from zhuzgin plants for finishing work. Zhuzgin (Latin: Calligonum aphyllum) is a genus of perennial branching shrubs of the buckwheat family native to southern Kazakhstan. These plants are widely used as medicines in many countries. For the purpose of staining, the sequence of work on the production of extracts from leaves, branches and roots has been determined. It has been revealed that fabrics can be dyed in a variety of colors using extracts prepared from different parts of the zhuzgin plant. The use of vegetable dyes in light industry can improve the ecology and obtain high-quality environmental materials.
"Saukele"- clothing collection: integration of traditions in the context of slow fashion
The research topic focuses on studying the symbolism of the traditional Kazakh bridal headdress "Saukele" as a constant in sustainable clothing design in Kazakhstan. The scientific significance of the work lies in the theoretical justification of Kazakh cultural and historical traditions and the principles of ethnic style as a form of identification in the context of globalization, shaping sustainable clothing design. The practical significance of the research is reflected in the identification of visual codes and their adaptation to contemporary Kazakhstani fashion. The research methodology is determined by the historical and cultural context of Saukele, a theoretical overview of the global Slow Fashion market and sustainable design, and the integration of traditional motifs into modern fashion. The main results of the research include an analysis of the Slow Fashion principles in the Art-collection of evening wear under the motto of Saukele by the Kazakh brand GLOBAL NOMADS. The research findings highlight the cultural and historical value of the traditional Kazakh headdress "Saukele" and the adaptation of its visual codes in modern Kazakh fashion through the integration of ethnic motifs into the global fashion discourse. The value of the conducted research lies in the scientific and theoretical justification of the Slow Fashion principles for the sustainable design of the traditional Kazakh headdress "Saukele," contributing to the development of an environmentally conscious clothing industry. The practical significance of the findings is in identifying the visual codes of the traditional Kazakh headdress "Saukele" and their successful adaptation in clothing collections, which promotes the popularization of Kazakhstan's cultural heritage on a global level, the development of sustainable fashion within the Slow Fashion context, and the implementation of environmentally and culturally oriented approaches in contemporary clothing design.
Study of antimicrobial activity and physico-chemical properties of knitted fabric modified with silver ions
This article presents the results of a comprehensive study on the antimicrobial activity and physicochemical properties of cotton-based knitted fabric modified with silver ions. The relevance of the study stems from the growing demand for functional textile materials in medical applications with prolonged antibacterial effects. The object of the study was warp-knitted cotton fabric treated with silver nitrate solutions at concentrations of 0.1%, 0.5%, and 1.0%. The treatment involved macro-finishing followed by thermofixation. Analytical methods included FTIR spectroscopy to detect structural changes in cellulose, XRD to confirm silver phase presence, SEM with EDS to visualize particle distribution, and microbiological testing per ISO 20743 using Staphylococcus aureus, Escherichia coli, and Klebsiella pneumoniae cultures. Silver nanoparticles (30–70 nm) were evenly distributed across the fiber surface without aggregation. FTIR spectra showed a decrease in O–H and C–O bands, indicating possible chemical interaction between silver and cellulose. Antibacterial activity increased with silver concentration; at 1.0%, inhibition zones exceeded 20 mm. After 5 washing cycles, up to 80% of antimicrobial efficacy was retained. Mechanical tests showed increased strength (+4.8%) and moisture absorption (+6.2%) compared to untreated samples. Scientific novelty: Demonstrates the effectiveness of silver modification while preserving consumer properties of the fabric. Practical significance: The modified textile is promising for use in wound dressings, surgical pads, and medical clothing.
New approaches to designing clothing with structural and decorative elements
The article proposes solutions and criteria for selecting design elements in garment construction, taking into account model-specific features. In this context, a classification system is developed using various types of pockets as an example. The main structural and decorative components are identified, including their names, functions, shapes and sizes, additional elements, placement, and technological characteristics. The basic requirements for the selection process are given and the combined elements that form and complete the elements of clothing details are combined. The variants of mutually substituting various components are systematized, divided into groups of purposes and names of individual parts used in sewing products and compiled to create a database. A classification of CTE has been compiled and a category of varieties of types of parts has been determined using the example of various pockets with a certain system of combinations of interacting elements assembled into groups, their geometric, spatial and decorative parameters reflect. These groups are created as a basis for creating a database intended for integration into clothing design information systems. The presented research results can be used to create a database in an information technology system, thus increasing the efficiency of providing variations of flexible productivity systems in the garment industry.
Manufacture of shoe insoles by environmental treatment of cattle skin
This research work is aimed at considering the scientific and practical foundations of the use of cattle skins for shoe insoles through environmentally friendly processing methods. Currently, one of the most pressing problems is the negative impact of traditional chrome tanning technology on the environment and human health. The purpose of the research work is to identify effective ways of processing cattle skin by environmentally safe methods and to study the possibilities of using the resulting leather for shoe insoles. In the course of the study, the main directions of bioprocessing, that is, enzymatic processing, tanning using microorganisms, plant-based Kneaders and chromium-free technologies were considered. The environmental, technological and qualitative advantages of each method were compared with traditional methods and a comprehensive analysis was carried out. The scientific novelty of the study is aimed at summarizing environmental methods of skin treatment and demonstrating on a scientific basis the possibilities of their application in the production of insoles. In the methodological context of the research work, methods of comparative analysis, ethical review, structural systematization were used. This study paves the way for the introduction of new approaches to leather production aimed at protecting the environment. Using the presented technologies in domestic production, it is possible to prepare high-quality, safe and durable shoe insoles. The results of the study contribute to the areas of leather processing and light industry.
Modifying cotton fabrics with copper nanoparticles to impart antibacterial properties
This article is dedicated to the development of antimicrobial cellulose textile materials based on copper nanoparticles, obtained following the principles of «green chemistry». The main goal of the research was to create an environmentally friendly method for modifying cotton fabrics, ensuring a stable antibacterial effect. Ascorbic acid was used as a reducing agent, while gelatin and glucose served as stabilizers. This choice allowed for the formation of stable colloidal systems of copper nanoparticles and their uniform distribution within the fibrous structure. To enhance the fixation of the nanoparticles, tetraethoxysilane was additionally used to form a silicon oxide matrix. The paper describes the synthesis and modification methods for cotton fabrics and analyzes the properties of the selected stabilizers. Scanning electron microscopy confirmed the differences in nanoparticle morphology: using gelatin resulted in smaller and more uniform particles (30–74 nm), whereas glucose led to the formation of larger aggregates (56– 143 nm). These data are consistent with the results of microbiological tests: the treated samples showed a zone of inhibition of E. coli growth up to 0.4 mm. The practical value of the research lies in the development of a method that can be used to create functional cotton fabrics with antimicrobial and protective properties, which are in demand in the light and medical industries.
Dyeing of genetically modified cotton varieties considering their structural characteristics
This study presents the results of a comprehensive investigation into the dyeing processes of genetically modified cotton varieties—Porlok-1 (P-1), Porlok-2 (P-2), and Porlok-4 (P-4)—with consideration of their morphological and structural characteristics. Particular attention is given to the comparative analysis of the newly zoned variety C-6524, developed through RNA interference technology and hybridization with various recipient genotypes. It was found that the chemical composition of the fibers in terms of cellulose, hemicellulose, and lignin does not differ significantly; however, notable variations were observed in α-cellulose content, degree of polymerization, fiber strength, staple length, and volumetric-structural parameters. X-ray diffraction analysis and scanning electron microscopy revealed changes in crystallinity, crystallite size, and interplanar spacing, which directly affect the sorption properties of the fibers. The amount of absorbed and fixed dye depends on the micro- and macrostructure of the fibers, including total pore volume, number of fibers in the yarn, cross-sectional void area, and macromolecular orientation. The findings demonstrate that the structural features of genetically modified fibers enhance the efficiency and quality of the dyeing process, ensuring more uniform dye distribution, improved resistance to external factors, and better aesthetic properties of textile materials. The work opens up prospects for further improvement of textile dyeing technologies.