All-Russian Scientific Research Institute of Confectionery Industry

The gut microbiota is called the “main organ” of the host organism due to its important role in maintaining the normal functioning of the body. Dysbacteriosis is one of the risk factors for chronic diseases. It can cause metabolic and neural disorders, inflammatory and other reactions that reduce a healthy lifespan. This calls for developing bioactive supplements with a geroprotective effect to promote health. In this review, we aimed to study the relationship between the gut microbiota and the host organism. This systematic review covered scientific papers published from 2013–2024 and indexed by eLIBRARY.RU, the National Center for Biotechnology Information, and Scopus. Dysbacteriosis can lead to a number of diseases that have a cumulative negative effect on the gut microbiota. Regardless of the state of health, the following factors affect the gut microbiota in the decreasing order: diet > sleep > circadian rhythm > physical activity. There is a need for developing bioactive supplements with geroprotective potential to normalize the functioning of the microbiota. In particular, these supplements can contain probiotics, prebiotics, and plant metabolites. Lactococcus, Lactobacillus, and Bifidobacterium can be used as probiotics. Prebiotics include arabinogalactan, galactooligosaccharides, inulin, lactulose, oligofructose, xylo-oligosaccharide, fructooligosaccharide, or their mixtures. Among plant metabolites, especially important are polyphenols, including the ones from green tea, fruits and berries, as well as resveratrol, allicin, quercetin, curcumin, and others. However, not all of them are easily bioavailable and soluble. Encapsulation is often used to address the problem of bioavailability. The ketogenic diet and fasting-mimicking diets have the potential to increase a healthy life expectancy. The potential of dietary supplements to normalize the gut microbiota can be studied by in vitro experiments that use artificial gastrointestinal tracts. Our results can provide a foundation for further research into the role of the gut microbiota in maintaining the health of the host organism.

The metabolic syndrome, also known as syndrome X or insulin resistance syndrome, is a global human health issue. It is associated with visceral obesity, insulin resistance, high blood pressure, hypoglycemia, hypocholesterolemia, and cardiovascular diseases. This article describes the anti-metabolic syndrome effect of several biologically active mixes that consisted of rutin, quercetin, and trans-cinnamic acid. The experimental mixes differed in composition and ratio, with trans-cinnamic acid being the most abundant component. Mix 1 included rutin, quercetin, and trans-cinnamic acid (1:1:2), Mix 2 consisted of rutin and trans-cinnamic acid (1:3), Mix 3 was a combination of rutin, quercetin, and trans-cinnamic acid (4:1:15), Mix 4 consisted of quercetin and trans-cinnamic acid (3:1). The effective dose was 100.0 mg/kg for all samples. The hypocholesterolemic activity was studied on 48 male black C57Bl/6 mice with hypercholesterolemia induced by lipoprotein lipase inhibitor Poloxamer 407 (400.0 mg/kg). The hypoglycemic activity was determined in vivo on 42 white Wistar rats. Each rat was administered with an individual concentration of the experimental mix (effective doses: 100.0 mg/kg for the mixes, 5.0 mg/kg for glibenclamide, and 2 000.0 mg/kg for glucose). Blood was sampled from the tip of the tail to record the input data on glucose and total cholesterol. The study revealed a reliable decrease (p < 0.01) in the area under curve for glucose concentration and time (Mix 3), which indicated hypoglycemic potential. All groups demonstrated a certain decrease in glucose, but it was statistically significant only in the animals that received Mix 3. All the mixes exhibited a reliable hypocholesterolemic effect. The tests on triglycerides and low-density lipoproteins revealed no statistically significant differences between the experimental groups. However, those treated with Mixes 2 and 3 demonstrated a trend towards lower triglycerides, and those that received Mixes 1 and 4 had a lower level of low-density lipoproteins. Mixes 2 (rutin + trans-cinnamic acid, 1:3), 3 (rutin + quercetin + trans-cinnamic acid, 4:1:15), and 4 (quercetin + trans-cinnamic acid, 3:1) proved to be suitable for anti-metabolic syndrome bioactive additives.

The paper presents a review of wheat classification accepted in various countries — producers of wheat and products of its processing (USA, Canada, Italy, France, Germany, China and others). Much attention is given to differences in the classification systems. Criteria for assigning wheat to certain classes based on physical and chemical properties of grain are examined. Differences in wheat classification by types, including morphological features and merits of grain such as size, color and gluten content, are highlighted. The authors discuss specific requirements and norms of wheat quality dictated by the regulatory authorities and requirements of the market of each country such as the mass fraction of moisture, content of impurities, density of grain and others. Based on the analysis of wheat classification in various world countries, it has been concluded that it is necessary to establish unified and generally accepted systems of wheat classification. This will allow simplifying international grain trade, make the market more transparent, strengthen trust between exporting and importing countries and will also facilitate the development of the international cooperation in the sphere of production and processing of wheat flour. Despite the wide assortment of flour confectionery products on the Russian market, baker’s flour of general purpose is mainly produced in the country. Its specific feature is a high content of flour from hard wheat varieties that are distinguished by higher protein content, strong gluten and large particle size. By its properties, this flour is not suitable for production of most flour confectionery products. Flour confectionery products produced from it are significantly inferior to import analogues in terms of their quality characteristics, which reduces their competitiveness. This dictates the need for the development of a standard for flour intended for production of confectionery products, which will include physico-chemical indicators for various flour types with consideration for their purpose.

Introduction. According to the World Health Organization, unhealthy diets are a major risk for noncommunicable diseases. These risks begin in childhood and develop throughout life. Scientists around the world are busy establishing optimal requirements for children’s diet that would contribute to their healthy development throughout the entire period of growing up. The quality of nutrition in childhood is a critical factor, since the physiological need for nutrients and energy during this period is especially high. Nutrition for preschool and school age children has its own specifics, e.g. lack of variety and functional products, preference for products with a high content of added sugar, fat, and salt, etc. Results and discussion. The article summarizes various recommendations on nutrition and physiological requirements for basic nutrients and energy. The recommendations are based on modern research on the nature and structure of children’s diet in Russia and abroad. The authors analyzed the Unified Register of State Registration Certificates of targeted functional foods. The paper also describes the main directions of improving the formulation of targeted confectionery products for preschool and school age children, based on taking global trends and principles of healthy eating. Conclusion. Most confectionery products have extreme content of critical substances, high energy value, and almost no dietary fiber, vitamins, or mineral matter. Therefore, new formulations of targeted confectionery products for children over three years of age are relevant and promising if developers take into account the principles of healthy nutrition. The existing regulatory framework for the production and sale of this group of products requires improvement.

Ensuring the quality of confectionery products and controlling factors affecting changes in organoleptic characteristics during storage requires studying processes that affect lipase activity, one of which is the process of moisture migration. Lipase activity, the rate of the moisture transfer process, and the change in microbiota in various parts of the model samples of raw gingerbread with fruit filling, glazed with confectionery glaze based on lauric type fats, packed in a polypropylene film 40 ?m thick in an average layer-by-layer sample were studied: top layer with glaze, filling, baked semi-finished product. Studies have shown a correlation between analytical results and organoleptic evaluation. During storage during moisture transfer, moisture migrates from the filling to the baked semi-finished product and then to the upper layer with glaze, while in all layers the mass fraction of moisture stably remains above 5%, which is higher than the value at which lipase activity is maintained. The moisture transfer rate in the top layer was 1.12, in the baked semi-finished product – 1.34 and in the filling – 7.03 g/m2·s (· 10-4). Water activity decreased, but did not reach a threshold value of 0.6 after 12 weeks of storage. At the same time, at 6-8 weeks of storage, there is an increase in the activity of water in the baked semi-finished product, which indicates the release of free moisture. Organoleptic analysis revealed a “soapy” taste, starting from the 8th week of storage, which correlates with an increase in water activity. Microbiological studies showed a significant increase in the content of QMAFAnM from 8 weeks of storage, mold growth up to 410 CFU/g was observed at 10 weeks of storage. Studies have shown a correlation of lipase activity with moisture transfer processes and microbiota growth, which requires more stringent quality control of raw materials and storage conditions to prevent lipolytic damage to flour confectionery products glazed with confectionery glaze based on lauric type fats.

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The problem of adequate and wholesome food is one of the most discussed in the world in the conditions of the deteriorating environmental situation, which entails a decrease in the level of health of the population. Significantly increases the need for vitamins, macro - and micronutrients, as in the most important protective factor. Marmalade has a number of advantages over other confectionery products: low energy value, the ability to bind and excrete toxins and salts of heavy metals, a relatively low price. The article presents the results of research work on the development of formulations of marmalade products based on vegetable puree of pumpkin, carrot and beet. The assessment of organoleptic, physico-chemical and rheological properties of raw materials. It was found that when making mashed potatoes from pumpkins, carrots and beets, it is necessary to ensure the introduction of a larger amount of gelatinizer in the preparation of jelly shaped marmalade to obtain products with a good gelatinous consistency. Defined organoleptic and physical-chemical indicators of quality and microelement composition of the finished products. It was found that the use of vegetable based puree, carrots, pumpkins or beets significantly increases the content of macronutrients in jelly marmalade (up to 9.5 times). Thus, the actual task of finding and introducing into production confectionery products containing in their composition non-traditional types of raw materials of vegetable origin, possessing high food and biological value and the ability to improve the consumer properties of the finished product.

Activity within the food and manufacturing industries is based on factors that affect the state of the food market and improve the quality of life. A subject of inquiry for scientists who work in this sphere is systems of transforming plant and animal raw materials into foods. In the course of production, the nutrition and energy value of foods, their safety for humans and the environment, and consumer properties are controlled. The success of studies is determined by the multidisciplinary approach, perfectly interfacing different scientific trends—medicine, biology, physics, chemistry, agriculture, etc.