Introduction: Describing the limitations of current research and recommendations for further studies in original and review papers is a mandatory step, demonstrating critical self-assessment and the author's level of expertise. To affirm their contribution to existing knowledge in a subject area, scholars must demonstrate methodological rigor and critical understanding of the nature of knowledge in their field. Linguistic embodiment becomes fundamentally important in implementing this step.

Purpose: To explore the role of interpersonal strategies in academic writing in the context of acknowledging research limitations and formulating recommendations for future studies.

Materials and Methods: The study is based on the analysis of articles in the field of agricultural sciences, published over the last three years, using genre and corpus analysis methods.

Results: The strategies authors of scientific papers use to discuss their research are described, demonstrating critical reflection and a commitment to transparency in presenting results. Particular attention in the article is given to various interpersonal linguistic strategies, such as the use of evaluative phrases, negation, and modal verbs, in the context of discussing research limitations and recommendations for future studies. The authors emphasize the importance of such strategies for establishing trustful relationships with readers and demonstrating scientific rigor. The article also discusses metadiscursive and textual references, which help authors present limitations and recommendations as an integral part of the academic research process.

Conclusions: The study underscores the interconnection between the sections on research limitations and recommendations for future studies in academic writing, showing that the quality of one section directly influences the quality of the other. This interaction fosters the development of scientific dialogue and constructive discussion within the academic community. The article makes a significant contribution to understanding how improving one of these sections can enhance the effectiveness and significance of the other, providing valuable recommendations for researchers, especially those who use English as a second language, in their quest to improve their writing and publishing skills.

Introduction: With increasing pressure on the environment, there is an increasing need to eliminate the use of chemicals as antimicrobial agents in the packaging industry, which raises the need to find innovative natural solutions to replace these substances. In this study, starch-based packaging materials with the introduction of a natural antimicrobial additive were developed as a potential answer to this problem. The use of new environmentally friendly materials can extend the shelf life of food products, ensuring preservation and safety. 

Purpose: Development of active packaging film from biopolymer with introduction of clove essential oil into it, determination of antimicrobial properties of the obtained polymeric material.

Materials and Methods:  In this work, starch-based film was prepared by mechanical mixing of initial reagents with the introduction of essential oil of different concentrations. Then antimicrobial properties of polymeric packaging material were determined by disk-diffusion method in accordance with MUK 4.2.1890-04 in relation to (Bacillus subtilis), (Escherichia coli), (Candida albicans) and (Aspergillus niger), also an experiment was conducted to determine the ability of films with essential oil to reduce the amount of CMAFANM on the surface of sausage products during their storage.

Results: It was found that samples of packaging film based on starch with clove essential oil have antimicrobial activity against Escherichia coli, Bacillus subtilis, Candida albicans, Aspergillus niger and reduce the number of microorganisms colonies on the surface of the food product.

Conclusions: The developed material has a high potential for use in the food industry, as it allows to improve the quality and safety of products, in particular sausage products, as well as to reduce the amount of plastic synthetic packaging materials that have a negative impact on the environment. The obtained material with antimicrobial properties can be used for packaging of various food products.

Introduction: Watermelon and pumpkin are traditional melon crops cultivated in Kazakhstan and many countries worldwide. The recent decade has seen an increase in the production and consumption of melon crops due to growing consumer interest in healthy eating. There is a significant demand for watermelon juice production, not only because of its organoleptic properties like color, taste, and aroma, but also due to significant bioactive compounds such as carotenoids (lycopene), flavonoids, phenolic compounds, amino acids, and vitamins. Utilizing local melon crops to develop new types of mixed juices is a relevant and promising direction.

Purpose: To develop a recipe for the production of mixed juice based on melon crops (watermelon).

Materials and Methods: The objects of study were mixed juices based on watermelon juice. The obtained watermelon juice samples were characterized by nutritional value, determined amino acid composition, and vitamin and mineral content. Organoleptic, physicochemical, and microbiological indicators of the juices were studied.

Results: A recipe for mixed juice based on watermelon was developed using apple, pumpkin juices, and diffusion juice of rose hips. Organoleptic, physicochemical, and microbiological indicators of the juices were studied. The juice samples have original organoleptic indicators, a uniform consistency, a harmonious, well-balanced taste, and a bright color. Physicochemical research showed that the titratable acidity of the analyzed juices is within 0.9-1.9 mmol H+/100 g, active acidity - 3.9-4.3 pH units. Yeast and total microbial counts are within sanitary standards and regulations, molds and coliforms not detected. Adding rosehip juice positively affects the content of vitamins C, B1, and B3, increasing by 47%, 14%, 23% respectively. Besides vitamins, mixing juices also significantly increases the content of arginine, methionine, proline, and magnesium.

Conclusions: As a result of the conducted research, a recipe for mixed juice based on watermelon with the addition of pumpkin juice and diffusion rosehip juice was developed. The mixed juice is a valuable source of bioactive compounds, providing a refreshing and strengthening effect on the body. Watermelon processing will solve the problem of processing melon raw materials and expand the range of domestic beverages with high nutritional and biological value.

Introduction: Biologically active substances found in bee royal jelly and bovine colostrum are a valuable source of active components with potential for creating innovative complex dietary supplements. The modern human need for specialized products is assessed.

Purpose: To develop technological solutions for creating a comprehensive dietary supplement — nutraceutical using bee royal jelly, collected and adsorbed using a method developed by “KazNIIPPP”. 

Materials and Methods: Bovine colostrum, collected within the first “0”, “6” hours after calving from healthy animals negative for tuberculosis, brucellosis, and leukemia, of the third calving, with a density of (1,080–1,045) g/cm, pH — from 5.9 to 8.3 units. Microbiological indicators of the studied colostrum samples in accordance with the requirements of TR TS 27; bee royal jelly, collected and adsorbed using a method developed by “KazNIIPPP” researchers: biological activities of raw material compositions. The developed method for stabilizing royal jelly included criteria assessing amino acid and vitamin compositions. Special attention was given to the content of 10 hydroxy-2-decenoic acid in the adsorbed product.

Results: The choice of nutraceutical sources and functional properties of the complex dietary supplement — nutraceutical are justified. The processes of collection and storage of raw materials are described. Results of the storage of raw materials according to the main criteria are presented: microbiological safety, titers of immunoglobulins (IgG) in colostrum, content of decenoic acids in royal jelly. The obtained results served as a basis for the development of dietary supplement recipes. Ratios of bee royal jelly and bovine colostrum are established, and the effectiveness of the complex dietary supplement is assessed according to the regulatory requirements for dietary supplements - nutraceuticals.

Conclusions: Standardization of collection and storage of true colostrum, stabilization of biological activities of royal jelly obtained using the developed technology of forming a caregiver family and the application of gentle methods of freezing and adsorption ensure the creation of functional compositions of royal jelly and bovine colostrum in a controlled process. The substantiated technological solutions for obtaining dietary supplements based on royal jelly and bovine colostrum are unique in terms of the composition of functional ingredients and are effective from a practical point of view.

Introduction: During the freezing of biological samples, especially animals, there are often losses in their viability and functional characteristics. The main cause of cell damage is the formation of ice crystals growing in the direction of sharp angles when water freezes. It is assumed that influencing the dipole moment of water molecules can weaken intermolecular bonds, helping to reduce the sizes of structures that serve as nuclei for future ice crystals, and increasing their number in frozen water, which affects the sizes of sharp angles of crystals. As a method of influence, the use of an alternating magnetic field is considered, the effectiveness of which in this context has not yet been fully studied.

Purpose: To determine the influence of low-frequency magnetic fields on the size and configuration of formed crystals and crystalline compounds of ice by affecting water before and during freezing.

Materials and Methods: Distilled water was used as a material, excluding the presence of external impurities to ensure the purity of the experiment. The main method of assessing the effect of a magnetic field on the process of water crystallization was a comparison of microphotographs of ice samples obtained in transmitted polarized light. The selection of criteria for image analysis was based on characteristics related to the sizes of crystals. Based on these features, experimental samples were classified as affected, weakly responsive, or non-responsive to influence. Micrographs of ice were taken using a microscope with a video camera and a simple polarizer directly in the freezer at a temperature of –7.2ºC. A variable magnetic field with periodic pulses of 1 second duration and a pause of 50 seconds, an induction of 50 mT, and a current frequency of 600 Hz was used. The device for holding water and freezing ice consisted of a wire frame with a diameter of 3 mm. During the experiments, freezing conditions for control and experimental samples (except for magnetic influence) were identical.

Results:  In the conducted experiments (38 microphotographs), the positivity of the physical effect of the variable magnetic field was manifested in 70% of experiments, weakly manifested in 20%, and not manifested in 10%. Based on this, the method for detecting influence can be considered acceptable for use, and the effect of a variable magnetic field contributes to reducing crystals and sharpness on them. 

Conclusions: The obtained result suggests the necessity of continuing further research on physical effects on water crystallization, approaching practical application in freezing technologies in selective works and storage of food raw materials and products.

Introduction: Ultrasonic processing generates cavitation effects, leading to mechanical and sonochemical impacts. Collectively, these factors can contribute to the manifestation of an antimicrobial effect. However, to date, there is no comprehensive understanding of the extent to which ultrasonic radiation parameters influence different types, groups, and forms of microorganisms, enabling adequate prediction of ultrasonic antimicrobial processing regimes.

Purpose: To systematize knowledge about the peculiarities of the influence of ultrasonic cavitation processing parameters, including accompanying technological factors, on microflora and the biofilms they form.

Materials and Methods: Data analysis on the reaction of microorganisms to ultrasonic radiation was based on scientific articles, dissertations, monographs available in open access, or through legal scientific communication platforms. Searches were conducted in databases such as ScienceDirect, PubMed, Mendeley, Google Scholar, ResearchGate, and РИНЦ. The criteria for selecting sources included research works related to the use of ultrasound in processing microorganism cultures identified taxonomically, presented as spore suspensions or vegetative cells, as well as biofilms. The search covered the period from 1993 to 2023. Non-peer-reviewed, less informative, and off-topic sources were excluded. When necessary for contextual analysis, references to works older than 30 years were used, constituting no more than 5.45% of the total. Figures and tables were adapted for presentation in this article. Numerical data from analyzed sources were processed using Microsoft Excel 2010 (Microsoft Co.) and TableCurve 2D v.5.01 to detect the presence or absence of synergistic effects.

Results: Views on the potential mechanisms and factors of ultrasonic processing's influence on microorganisms were systematized. The influence of cell envelope structure and composition on the resistance of gram-positive and susceptibility of gram-negative microorganisms was shown. The manifestation of the antimicrobial effect can be enhanced by combining the acoustic cavitation process with pressure and thermal impact. Such combinations allow for a significant increase in effect while maintaining mild processing conditions. The effectiveness of ultrasonic treatment is likely related to the occurrence of acoustic cavitation not only in the medium but also within the intracellular space. The antimicrobial effect is observed for both vegetative and spore forms of microorganisms. The impact of ultrasonic treatment on biofilms is determined by the combination of intensity and frequency of radiation.

Conclusions: In this study, existing knowledge on the antimicrobial effects of ultrasonic treatment has been systematized, considering the treatment modes, cell wall structure, and accompanying factors. The collapsing cavitation effect plays a crucial role. The variety of results underscores the need for further research, focusing on the intensity and saturation of cavitation. These findings could stimulate the development of energy-efficient and gentle technologies to enhance the microbiological safety of food products.

Introduction: Wheat is an important agricultural crop. Its yield largely depends on the phytopathogenic load of soils and seed material. In the difficult climatic conditions of Kuzbass, the search for biological means of protecting wheat is relevant to ensure food security in the region.

Purpose: of the study is to evaluate the growth stimulating properties and antagonistic activity of bacterial isolates of the wheat rhizosphere, and to select promising options for the creation of commercial biofungicidal preparations.

Materials and Methods: To isolate promising strains of rhizobacteria, we used sequential cultivation of the wheat rhizosphere on a nitrogen-free nutrient medium, on a medium with a sparingly soluble phosphorus compound, and on a medium with a low content of nutrients. To select representative isolates, the seed germination index was examined; ability to fix nitrogen and solubilize phosphorus. For isolates characterized by high activity, the ability to synthesize phytohormones was studied using the spectrophotometric method and antagonistic activity against phytopathogens using the agar block method. Identification of promising rhizobacteria was carried out based on biochemical characteristics. The study of the effect of bacterial isolates on the growth and development of wheat under biotic stress conditions was carried out according to generally accepted methods.

Results: : During the study, 17 isolates were isolated, 2 of which were characterized by maximum activity in terms of growth-stimulating and antagonistic indicators. Biochemical identification showed that they were Bacillus velezensis and Pantoea ananatis. Bacillus velezensis is characterized by the following growth-stimulating properties: nitrogen fixation (850 μg/ml), phosphorus solubilization (1.60 cm), germination index (1.26), synthesis of indolyl-3-acetic acid (8.16 mg/ml), gibberellic acid (366.90 µg/ml) and kinetin (11.86 µg/ml). The Pantoea ananatis strain exhibited the following growth-stimulating properties: nitrogen fixation (80 μg/ml), phosphorus solubilization (2.00 cm), germination index (1.19), synthesis of indolyl-3-acetic acid (9.00 mg/ml), gibberellic acid acid (346.20 µg/ml) and kinetin (6.28 µg/ml). The strains had high antagonistic activity against the phytopathogenic fungi Fusarium graminearum F-877, Botrytis cinerea F-1006, Bipolaris sorokiniana F-529. Testing of the strains on wheat seeds infected with phytopathogens showed that they successfully reduce plant biotic stress.

Conclusions: The further use of strains as biological control agents for the development of complex preparations aimed at improving wheat nutrition is promising.

Introduction: The issues of improving the quality of food 3D printing with chocolate and chocolate glaze have been addressed in many modern studies. Most of the works is devoted to the development of extruders, cooling systems and changes in the composition of raw materials, but the 3D food printing process has not been considered from the point of view of automation. In this work, it is proposed to evaluate the aggregate state of the top layer of the applied material for adaptive control of printing modes. Correct determination of the current state of the material will allow you to increase or decrease the application speed, influence the quality of the product and the overall time of constructing the model. The study conducted practical experiments on cooling chocolate mass using a vision system.

Purpose: To reveal the dependence of the shade of the applied chocolate mass on its temperature during natural cooling, in order to evaluate the possibility of using technical vision as a visual sensor an automated control system for the process of 3D printing with chocolate mass. According to the research hypothesis, the aggregate state of the applied material can be controlled using a technical vision system, based on changes in its shade.

Materials and Methods: The object of the study was the process of natural cooling of liquid chocolate mass (Belgostar chocolate glaze and Belgian Callebaut chocolate). Practical experiments on cooling raw materials were carried out, as a result of which numerical data were obtained. Using the method of data analysis and cleaning, filtered values were obtained, from which graphs were constructed of the dependence of the average color values of the channels: “R”, “G”, “B” in the RGB color space on temperature and cooling time. To study the graphs, the method of visual analysis was used. To control the color of raw materials, a Web camera, a computer and auxiliary software based on the OpenCV library were used. Lighting conditions were studied to conduct a visual assessment of the state of aggregation of chocolate using a Web camera. To conduct the experiment, a light diffuser and several light sources (3000K, 4000K, 5000K) were used.

Results: The dependence of the shade of the applied material on its temperature during natural cooling was revealed. In the course of visual analysis of the constructed graphs, a tendency was established for a sharp change in the color of the samples in all color channels "R", "G", "B" at the time of the onset of crystallization. The most informative color channel was revealed - "B", which showed the largest amplitude of change at the moment of crystallization in all experiments, both for glaze and for chocolate. The lighting conditions for visual assessment of the state of aggregation of chocolate using a Web camera have been studied. The greatest change in color is observed under illumination with a color temperature of 3000K (warm light).

Conclusion: The technical vision system is capable of recording a change in the color of the chocolate mass during its cooling: the moment of the beginning of crystallization of the chocolate mass coincides with the moment of a sharp change in its color, which indicates the presence of an interdependence between the shade of the chocolate mass and its state of aggregation. To actually determine the crystallization process begins, it is necessary to analyze the graph of color changes and find an anomalous and uncharacteristic change.

Introduction: In the modern world, a key direction of healthcare is the support of the general health of the population, especially in the area of preventing food-related diseases. In dietetics, when adjusting diets for people subjected to intense physical activity, dry protein mixes with high biological value are actively used. Whey protein isolate, due to its balanced amino acid composition and easy digestibility, is ideally suited as a base for such mixes. The development of own production technologies for specialized products, including dry mixes, is an important step in this direction.

Purpose: To explore the potential use of whey isolate obtained through domestic technology.

Materials and Methods: We conducted qualitative and quantitative amino acid analysis of experimental and control samples using high-performance liquid chromatography (HPLC). The experimental sample was a whey protein isolate (STO DVFU 02067942-014-2019), characterized by advanced technological regimes and ultrafiltration. The control sample was a whey protein isolate (Pure Iso Whey, VP Laboratory, UK), produced by standard technology using micro- and ultrafiltration.

Results: The experimental whey protein isolate sample showed no significant difference from the commercial (control) sample in terms of essential amino acid content and in some cases even surpassed it. The experimental sample exhibited a high content of branched-chain amino acids – valine, leucine, and isoleucine, which support normal metabolism in muscles, brain, and spinal cord, facilitate regeneration, and maintain nitrogen balance in the body. These amino acids are also used as an energy source by muscles. Therefore, the experimental whey protein isolate sample can be used to produce specialized dry mixtures, including for athletes and people with increased physical demands.

Conclusion: The study provides insights into the amino acid composition of whey protein isolate using high-performance liquid chromatography (HPLC), revealing a 5% increase in essential amino acids in the experimental sample compared to the control. This increase may be attributed to the gentle thermal treatment regimes in the technological process.

Introduction: In modern human diet, saturated fats, simple carbohydrates, and salt often predominate, while there is a deficit in protein, dietary fiber, and polyunsaturated fatty acids. Balancing the chemical composition of the daily diet is key to healthy nutrition. In this context, narrow-leaf lupine can be an effective plant source of protein. This type of lupine is less demanding in terms of growing conditions compared to other annual species cultivated in the country. Its resilience to various climatic conditions makes it suitable for widespread use. The development and application of narrow-leaf lupine varieties with such characteristics will provide food manufacturers with an affordable protein source. 

Purpose: To study the characteristics of promising varieties and breeding samples of narrow-leaf lupine in terms of raw protein (RP) content, fat, lysine, alkaloids, grain yield, and protein yield per unit area for possible use in food production. 

Materials and Methods: Biochemical indicators of grain of varieties and breeding samples of narrow-leaf lupine of our own selection are presented for two years (2020-2021). Research was conducted using equipment of the VNIIL laboratory – a branch of the FGBNU “V.R. Williams FNC Feed Production and Agroecology” based on plant biochemical research methods and quantitative determination of alkaloids in lupine. 

Results: High protein content (35% and above) and low alkaloid content (no more than 0.04%) were recorded in most of the studied samples. Protein collection per unit area amounted to > 10 c/ha. The identified differences in the studied indicators are associated with the genetic characteristics of the presented varieties and breeding samples of narrow-leaf lupine. 

Conclusion: Promising samples of narrow-leaf lupine have been identified, which can be used for further breeding to create new varieties - sources of inexpensive protein raw materials for the food industry. 

Introduction: To maintain the high quality of apple fruits during storage, it is important that they are collected at an optimal ripeness level, and that the temperature conditions of the refrigerator are optimized, differentiated and specified for new, previously unstudied varieties.

Purpose: Determination of the influence of different temperature storage regimes on the keeping quality and quality of fruits of various apple varieties, taking into account their maturity when harvested in the garden and the duration of storage.

Materials and Methods: We analyzed the weather conditions of three accounting periods of the growing season before harvesting fruits in the garden in 2021 and 2022 (1st period – flowering – date of harvesting; 2nd – a month before harvesting; 3rd – two weeks before harvesting). The keeping quality of fruits of 5 new varieties of apple trees was studied depending on the temperature conditions of storage (+ 2 ºС and – 1 ºС).

Results: Fruits of early maturity (2022) had better keeping quality and suffered less from functional disorders (FDs) than fruits that were more mature at harvest (2021). This, along with a shorter storage period, affected the better keeping quality of fruits in 2022.There were more healthy fruits for all varieties in 2022 – 82.39% (in 2021 – 69.71%). For varieties Ivanovskoye, Patriot and Rozhdestvenskoye, the best fruit storage regime was –1 °C, for varieties Vavilovskoye and Minister Kiselev – + 2 °C. The storage mode of – 1 °C was significantly better on average for the varieties. Fetuses were affected by FDs – 16.7% (general average) and microbiological diseases (MD) – 7.2%. The mode of storage had a significant impact on the FDs of fruits.. On the contrary, there were less damaged fetuses in the mode + 2 °C than in the mode – 1 °C. Based on the analysis of the resistance of the studied varieties to the FDs and MD of fruits, a relative resistance coefficient (RCR) was developed. According to the degree of resistance to most lesions and damages, the varieties Vavilolvskoe, Ivanovskoye and Rozhdestvenskoye are classified as relatively resistant – RCR < or = 1.

Conclusion: The degree of maturity and duration of storage of fruits affect the yield of healthy fruits by variety. The reasons for the fall or increase in the resistance of fruits to damage and damage during storage may be due to various conditions that occur both before and during their long-term storage. All technological methods used, both when harvesting fruits in the garden and during their storage, should be reduced to creating the most favorable conditions for them, ensuring the preservation of their inherent stability. The group of studied varieties has a very short period of commercial implementation. It is necessary to adjust the temperature conditions and the duration of storage of the fruits of the studied varieties.

Background: Insects are considered a promising alternative source of protein for animals. They can be grown on organic waste, which simultaneously reduces disposal costs and reuses agricultural by-products. However, further use of the obtained biomass may be unsafe, because insects are capable of accumulating heavy metals and transmitting them further along the food chain. Moreover, heavy metals also affect the growth rate and microbiome of larvae.

Purpose: Thus, the purpose of this work is to analyze modern ideas about the influence of the accumulation of heavy metals in the larvae of the black soldier fly on the potential of using this type of insect for waste processing with further use as a feed additive.

Materials and Methods: The search for information was carried out in the PubMed and ScienceDirect databases using the keywords: “black soldier fly heavy metals”, “black soldier fly heavy metals bioaccumulation”, “Hermetia illucens heavy metals”, “Hermetia illucens heavy metals bioaccumulation”. Works published from 2000 to 2023 were taken into account. As a result, 54 English language sources were used as the basis for this review.

Results: The main factors determining the influence of heavy metals on the use of Black Soldier Fly larvae obtained from processing organic waste as feed additives are: the ability of bioaccumulation of heavy metals by insects, the content of metals in the feed substrate, the stage of development of the Black Soldier Fly, methods of processing larvae before use as feed additives, as well as the ability of animals that eat black soldier fly to accumulate heavy metals.

In most of the studies reviewed, the objects of study were elements such as Cd, Cu, Fe, Hg, Pb, Zn, which is justified and necessary in the case of feed production due to the toxicity of the listed metals. However, in the case of using black soldier fly larvae for cleaning bottom sediments and recycling waste, attention should also be paid to other heavy metals. 

Conclusion: Methods that reduce the content of the studied elements in this type of insect include: using a “clean” feed substrate, diluting waste with a “clean” feed substrate, and cleaning the biomass of larvae into feed during further processing. Research shows that it is advisable to use black soldier fly as a feed additive, rather than as a feed on its own, from the point of view of reducing further transmission of heavy metals through the food chain.

Introduction: The trend towards a more balanced diet by people has contributed to an increase in demand for bakery products, in the formulations of which proteins, including from aquatic organisms, are used. Studies have been carried out on the effect of additives from little-demanded integumentary tissues of fish used in bread recipes on its quality.Purpose: Evaluation of the quality of bread obtained with the use of additives from the integumentary tissues of fish.

Materials and Methods: Additives obtained from the skin and scales of pike perch, which were mixed with apple juice (fish dispersions), as well as samples of bread with their addition, were studied. Physicochemical, rheological and organoleptic indicators of the quality of bread samples were determined using standard methods.

Results: Bread recipes with the use of fish dispersions have been developed. Fish scale additives (powder and collagen-containing fiber) in the form of dispersions with apple juice (method - 1), and hydrolyzed skin with the addition of scale powder (method - 2) were used in bread recipes. When replacing water in the recipe with fish dispersion (method-1), the mass fraction of bread moisture increased from 40.7% (control) to 46.4% (experiment), and the mass yield of the product increased by 14.5%, in the second method, the mass the proportion of moisture increased accordingly from 37.1% to 42.2%, and the output by 3%.

Conclusion: Additives from the integumentary tissues of fish in the bread recipe increase its mass yield, nutritional value, mass fraction of moisture in the finished product and improve the taste.