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Background Zeaxanthin is a carotenoid pigment found in several fruits and vegetables. Belonging to the xanthophyll family, it is widely present in human and some animals skin and eyes, performing important physiological functions due to its antioxidant and anti-inflammatory effects. Several studies have explored its health benefits against important disorders such as neurological diseases, allergies, and cancer. Scope and approach The aim of this study we to explore the sources, health benefits, and biological properties of zeaxanthin and analyzes its drug interaction with β-carotene. Key findings and conclusion Severela vegetable sources in particularly fruits parts contains zeaxanthin. Biological investigations showed that zeaxanthin has been found to exhibit a protective effect against excessive light and oxidative stress side effects, preventing the development of several neurological, skin, and eye disorders. It exhibits also antioxidant, antiparasitic, anthelmintic activity, and antiosteoporosis effects. Zeaxanthin can also play a role in the inflammatory response, contributing to the treatment or prevention of diseases like allergies and AIDS. Additionally, zeaxanthin can exhibit anticancer, anti-osteoporotic, and ophthalmologic effects. These different properties are mediated by diffetent cellular and molecular mechanisms exhibited by zeaxanthin such as its activation and/or blocker of cell receptors, its actions on signaling pathways, and also its effects on gene expression. Moreover, the safety as a dietary supplement has also been confirmed and its interaction with other carotenoids, such as β-carotene, has been studied and validated in pharmacokinetic investigations. However, further investigations are needed to explore the full potential of zeaxanthin and to elucidate more its molecular pharmacodynamic actions behind its effects on human health, and to investigate also its clinical applications.

The quality of bread produced from wheat, cashew nut flour and pro-vitamin –A- cassava flour blends were evaluated. Pro-vitamin -A -cassava flour and Cashew nut flour were prepared. Wheat, pro-vitamin A cassava flour and cashew nut flour were made into blends ration of 100%:0%:0% sample A, 90%:5%:5% sample B, 80%:15%:5% sample C, 85%:10%:5% Sample D and sample E, 75% 20%:5% respectively. Result analysis revealed increase in physiochemical properties as blending increased. The moisture content, Protein content, Fat content, Carbohydrate and Pro-vitamin A contents increased constantly with increase in blending. The oil absorption capacity decreased with blending. Other functional properties such as Water absorption capacity, Bulk density, swelling index, loaf height, and loaf volume increased as blends ration increases. Sensory characteristic reflected a down turn progression as blending was increased. Increase in cashew nut flour led to increase in chemical and functional quality values of the bread samples hence cheap bio functional ingredient which could also alleviate hidden hunger in rural populations with supplies of macro and micro nutrients.

This paper considers and analyzes the results of examining samples for cadmium content by determining them on a Kvant-2AT atomic absorption spectrometer, taking into account the use of the PLP-01M microwave laboratory system and during sample preparation in accordance with GOST 26929 “Raw materials and food products. Sample preparation. Mineralization to determine the content of toxic elements”. The PLP-01M microwave laboratory system uses a fundamentally new method of sample preparation. The decomposition was carried out in a closed system - sealed fluoroplastic vessels under the influence of high temperature, pressure and microwave field. The microwave field in the working chamber of the furnace was created by a special generator-magnetron. Based on the results of the assessment of the operational control of the measurement procedure using samples for cadmium control during the implementation of the PLP-01M microwave laboratory system in the laboratory, the analysis procedure was recognized as satisfactory.

The hue and color intensity are referred to optical properties of soft drinks made from fruit and berry raw materials that are crucial for control of their quality and identification. In addition, a natural color of raw materials is attractive for consumers since it provides a more appealing natural appearance to the drink. Sea buckthorn drinks are prone to browning during storage due to the specific chemical composition of berries, which necessitates the control of their optical properties. The study aimed to investigate optical properties of different groups of sea buckthorn drinks during storage, namely clarified juice and dry wine material made from sea buckthorn of the Chuiskaya variety, and to establish the possibility of using some calculated parameters that characterize the drink color in techno-chemical control practices. Optical properties of drink samples were determined with a UV-1800 spectrophotometer, and the values obtained were used to calculate the parameters of intensity, hue, and yellowness. It is shown that physical methods can be used to control optical properties of sea buckthorn drinks in order to objectively assess the color as one of the basic organoleptic parameters of drink quality. It is established that the results of optical analysis are consistent with visual assessment of the sea buckthorn drink samples during storage, which opens up prospects for implementation of this research method in the laboratories of enterprises involved in processing of sea buckthorn to produce various groups of drinks.

Objectives: Utilization of the forbidden organochlorine pesticides demands searching of new ways of their neutralization. In such way there can be a photochemical oxidation of pesticides. As a research objects we chose γ-hexachlorocyclohexane (lindane) and 4,4 '- dichlorodiphenyldichloroethylene (DDE). Radiation treatment of solution is carried out by the UF-lamp with a wavelength of 254 nanometers. Methods: Residual concentrations of pesticides were determined by "Lyumakhrom" liquid chromatograph. The infrared spectrum of initial lindane, DDE solutions in the process of photochemical oxidation of pesticides by hydrogen peroxide is observed in ZnSe precision cell by Infrared Fourier Transform Spectroscopy "Infralyum of FT-02". The kinetics of photochemical oxidation process of γ-hexachlorocyclohexane (lindane) and 4,4 '- dichlorodiphenyldichloroethylene (DDE) is studied. Findings: The analysis of obtained results shows that use of the homogeneous catalysts, initiating the process of H2O2 and H2O photolysis, reduces the concentration of lindane and DDE in the first hour of treatment. Without catalyst the residual concentration of lindane is 0,289×10-6 mol/dm3, DDE – 0,235×10-6 mol/dm3, while addition of iron (III) to H2O2 leads lindane concentration dilution up to 0,029×10-6 mol/dm3, DDE – to 0,046×10-6 mol/dm3. Addition as the Zn (II) catalyst to hydrogen peroxide decreases the concentration of lindane to 0,129×10-6 mol/dm3, DDE – to 0,163×10-6 mol/dm3 in 2 hours. In the presence of iron ions (III) as the homogeneous catalyst initiating the photolysis of hydrogen peroxide and water, the constant rates are increased by six times. The analysis of pesticides photochemical oxidation products by IR spectrums allowed assuming mechanisms of photochemical oxidation of pesticides by hydrogen peroxide. As may be supposed, there is a cycle rupturing in lindane leading to formation of the aliphatic ketones which are restored to secondary alcohols; and DDE have a rupture of C (1) atom benzene ring with formation of chlorophenols and alkenes. From then on chlorophenols are oxidized by hydroxyl radical to the carbon dioxide and water, and alkenes are hydrated to primary alcohols. Conclusion: The conducted research showed high efficiency of photochemical oxidation process of pesticides in the presence of homogeneous catalyst – iron ions (III).

In this paper, a new technology for meatball production is presented. The ingredients in the formulation used are low value parts of poultry meat (neck and back part), rice, sea cabbage (Laminaria) and carrot. Three variants of meatball were prepared with different weight ratios of Laminaria: variant 1 – 15%, variant 2 – 10% and variant 3 – 5%. The comparative quality and organoleptic indicators of meatballs are studied. As a result, when compared with the control meatballs, the developed meatballs have soft consistency, a pleasant flavor, better sensory characteristics and balanced composition. The highest level of protein was obtained in variant 2 (19.7%) while the lowest one was determined in the control sample (10.1%). Variant 2 meatball also showed an increased level of mineral elements – 3.11%, compared with variant 1 (2.6%) and variant 3 (1.6%). The moisture content of the developed meatballs varied from 67.1% to 69.3% and these values are much higher than in the control sample (61.64%). Also, the developed meatballs show a higher content of fat compared with the control sample. Different proportions of Laminaria in meatball formulations caused significant changes in content of I, Mg, K and Na. The concentrations of these elements were reduced when the Laminaria weight ratio in meatballs was lowered. Using Laminaria demonstrated a positive effect to the food quality of meatball.

The article presents experimental data on some mechanisms for the formation of 5-hydroxymethylfurfural (HMF) in the production of sea-buckthorn wines and wine drinks with the addition of honey. Conducted research is necessary because, despite the unconditionally useful properties of honey, it is possible that it has a high content of such chemicals as heavy metals, alkaloids (even in minimal quantities), as well as HMF, the unwanted effect of the latter on the body is mutagenic, genotoxic, organotoxic effects, accompanied by inhibition of a number of metabolic enzymatic processes in the living cell, in addition, the concentration of HMF is used as a parameter characterizing the freshness of honey. In this regard, the Codex Alimentarius Commission has set a maximum limit for HMF in honey - 40mg/kg (80 mg/kg for honey originating from tropical regions), ensuring that honey is not subjected to intense heating during processing and is safe for consumption. Thus, the identification of the kinetic patterns of formation of HMF will allow establishing the optimal parameters for the production of high-quality and safe honey wines and sea-buckthorn wines. It is shown that when preparing this group of drinks, the heating temperature of the product (at the stages of preparing the wort, pasteurizing the finished drink, etc.) should not exceed 60°C with a total heating time of not more than 6 hours and the content of total titrated acids in the drink not more than 7g/dm 3 . The research has scientific and practical significance for beverage producers who use natural honey and vegetable raw materials with high acidity in production, as well as for the regions of Russia engaged in industrial production of honey, since the creation of scientifically based technologies and modes of its storage and processing will improve quality and safety of food produced on its basis.

The research identified and proposed technological parameters of production of creamy bioadditive, which is the source of probiotic microorganisms in the activated form, and intended to be used in the process cheese recipe, together with other components of milk or vegetable origin. The composition of the leaven microflora of Bifilakt-U contributes to combination of cultures of lactic acid bacteria and bifidobacteria; the concentration of protein and carbohydrates contributes to active life and growth of bifidobacteria; combination of probiotics and probiotic cultures has a positive effect on synbiotic properties of experimental products.