In the context of the rapid growth of scientific information, graphical abstracts (GAs) have become an increasingly important tool for the concise and visually structured communication of key research findings. This article offers a comprehensive analysis of both the theoretical foundations and practical considerations involved in the development of graphical abstracts. Particular attention is devoted to current standards of visual design, the typology of GAs, and the sequential stages of their creation. The discussion also addresses empirical evidence on the effectiveness of graphical abstracts, including their impact on citation rates and altmetric indicators, as well as future prospects for their advancement (the integration of multimedia formats, automation through artificial intelligence tools, and the institutionalization of standard design practices).

Introduction: Technologies for storing and processing of agricultural raw materials play a key role in ensuring food security and minimizing product losses, but traditional methods are often not fully effective and can lead to significant losses of raw materials. The analysis of the current state and prospects for the introduction of digital technologies into these processes in order to improve the efficiency, quality and safety of production, as well as reduce losses and increase the profitability of agricultural production is an important scientific and social task.

Purpose: Critical understanding, systematization and generalization of existing digital methods and technologies used in the storage and processing of agricultural raw materials in order to identify their potential, limitations and prospects for implementation in Russian agriculture, considering the specifics of the industry and existing barriers.

Materials and Methods: To analyze the current state of the development of digital methods and technologies used in the storage and processing of agricultural raw materials, this paper conducted a review of research articles and conference materials. The study covers the period from 2017 to 2024. The search for relevant literature was carried out through the scientific databases Scopus, Web of Science, and RSCI. The regulatory and legal documentation of the Government of the Russian Federation in the field of implementation of digital technologies, which came into force from 2010 to 2023, published on the Consultant Plus official website, was also analyzed. Internet sources published in the period from 2023 to 2024 were also analyzed. The study included works published in Russian and English. The PRISMA protocol was used to systematize the literature review.

Results: In the process of analyzing existing digital methods and technologies used in the storage and processing of agricultural raw materials three research trends were identified: (1) the level of digitalization of the agro-industrial complex in the Russian Federation, (2) the restraining aspects of the level of the agro-industrial complex digitalization and presents ways to overcome them, (3) inventions in the field of storage and processing of agricultural raw materials. 

Conclusion: Digital technologies used in the storage and processing of agricultural raw materials have significant potential to optimize production processes, reduce costs and increase efficiency. However, existing digital solutions are fragmented and poorly integrated, both with each other and with traditional laboratory methods of quality determination. The creation of a single integrated system using artificial intelligence capabilities would contribute to increasing the efficiency, safety and quality of the entire agricultural sector. To create such a system, it is necessary to move from fragmented solutions to comprehensive platforms integrating data from different systems; it is also necessary to integrate artificial intelligence with the traditional laboratory methods of quality determination. However, the lack of uniform standards for data exchange and the lack of coordination between systems hinder the comprehensive implementation of digital solutions.

Introduction: Despite the known biological properties of red mountain ash (Sórbus aucupária), the extraction methods and optical characteristics of extracts from its vegetative parts and fruits are not well examined. Deepening this knowledge is important for creating technologies for processing plant raw materials, which opens up new opportunities for the food industry and the use of poorly studied vegetative parts of the plant.

Purpose: To study the spectrophotometric characteristics of extracts obtained from vegetative parts (leaves, branches) and fruits of red mountain ash (Sorbus aucuparia Nevezhinskaya) to optimize extraction processes.

Materials and Methods: Extracts from dried vegetative parts (leaves, branches) and fruits of Nevezhinskaya red mountain ash, obtained using purified and ozonized water, were investigated. The analysis was carried out according to the following parameters: active acidity (ionometric method), optical density and absorption coefficient (photoelectric concentration colorimeter KFK-2). Statistical processing of data with calculation of standard deviation was carried out in MS Excel program. The experiments were carried out in threefold repetition.

Results: The active acidity of the extracts was: for fruits - pH 3.16 ± 0.20, for leaves - pH 5.50 ± 0.40, for branches - pH 4.85 ± 0.10. Thermodynamic stability indicators varied as follows: for extracts from fruits - 1038.2-1044.1 mV, from leaves - 898.4-913.7 mV, from branches - 937.9-944.9 mV. In terms of color characteristics, extracts from fruits were slightly colored (0.03-0.04 e.u.), extracts from leaves were characterized as intensely colored, and extracts from branches were characterized as moderately colored. The results are presented as graphs, tables and regression equations.

Conclusion: The comparative analysis showed no significant differences between the extracts obtained using purified and ozonized water. The measured parameters were within 0.05 error range. Extracts obtained from vegetative parts and fruits of red mountain ash have antioxidant potential for their use in the production of beverages, sauces, confectionery products and other foodstuffs.

Introduction: Milk-based multicomponent systems form the basis of most dairy products. Due to the broad variability of their composition, food system developers have virtually unlimited possibilities for creating new types of products. Nevertheless, the use of non-traditional components, such as nut flours, inevitably presents challenges in achieving desirable consumer characteristics. These challenges can be mitigated through the careful selection of stabilization systems. Despite the promising potential of integrating nut components into food matrices, existing international scientific data do not allow for reliable prediction of their behavior within complex dairy systems.

Materials and Methods: The study focused on model systems composed of milk, pectin, and walnut flour (WF), varying in the mass fractions of pectin and WF. The research procedure included two sequential stages: preparation of the model systems and their subsequent evaluation. A total of 100 model “milk–pectin–WF” systems were prepared. The parameters assessed included active acidity (pH), titratable acidity, and sensory attributes. Both standardized and original research methods were employed. Data analysis was carried out using Microsoft Excel 2010 (Microsoft Corporation Inc.) and TableCurve 3D software.

Results: The analysis of the relationship between the pH of the three-component system and its overall sensory evaluation revealed a clearly defined boundary of the experimental data set in the "pH – sensory index" coordinate space. Near the points where this boundary is intersected, the uncertainty of the relationship was minimal, whereas it increased with greater deviation from these points. The data suggest that the farther the pH value deviates from a certain intermediate level, the more pronounced its influence on the sensory properties of the system becomes. Conversely, at pH values close to this intermediate level, there may be a masking effect or a reduction in the stabilizing effect caused by unidentified components. Thus, the intermediate pH value can be considered a zone of maximum sensitivity of the system to compositional changes, while deviation from this value serves as a factor that increases the predictability of the sensory response.

Conclusion: The complex interactions within the “milk–WF–pectin” system require further in-depth study to verify foundational hypotheses and assumptions, and they point to possible approaches for ingredient-based system adjustment. One such approach may involve the introduction of an additional component aimed at selectively modulating the basic processes involved in system formation.

Introduction: Considering the high rates of import substitution processes in the brewing industry, the most promising direction is the use of non-traditional plant raw materials grown in the Russian Federation and their subsequent use in malt and beer technology. Due to the combination of genetic and technological properties, winter triticale holds significant interest in the field of biotechnology of fermentation industries.

Purpose: To study organoleptic and physicochemical indicators of beer quality using malt and grain of a new variety of winter triticale bred in the Samara region for the implementation of the import substitution program.

Materials and Methods: The obtained experimental samples of beer with different contents of malted and unmalted raw materials of Spica winter triticale variety served as the materials for the research. The organoleptic indicators were determined according to GOST 30060-22 and with a tasting assessment of the drink by the respondents. The physicochemical properties were determined using: GOST 12787-2021, GOST 12788-87, 12789-2022, GOST 12789-2022, GOST 34789-2021.

Results: Experimental samples of beer with 10, 15 and 25% malt and triticale grain of the Spica variety were obtained. The analysis of the organoleptic properties demonstrated that a 15% triticale malt inclusion (by total grain product volume) yielded superior results compared to the other experimental samples.

Conclusion: During the experiment, it was found that the best properties were demonstrated by a beer sample containing 15 % triticale malt, but the best foam stability was observed in a sample containing 20 % winter triticale malt. In general, the experimental studies showed a direct dependence of the mass fraction of added malt and triticale grain of the Spica variety on the organoleptic and physicochemical properties of the finished drink. The obtained research results will allow specialists in the fermentation industry to expand the range of products manufactured from domestic raw materials, use triticale malt as a replacement for previously used imported malts (for example, wheat or rye), and significantly reduce the time required to develop new or adjust existing recipes for obtaining various brands of beer on the domestic brewing market.

Introduction: Algae are a valuable source of various biologically active substances (BAS), which are widely used in medicine, food industry, cosmetology and other areas due to their antioxidant, anti-inflammatory and immunomodulatory properties. Despite the significant potential of algae, there are currently no comprehensive technological solutions that ensure maximum extraction of BAS from this type of raw material using carbon dioxide extraction, and there is no information on the chemical composition and biological activity of algal CO2 extracts. The development of new approaches, including optimization of BAS extraction processes, will be a key factor in increasing the efficiency of algae use and expanding the areas of their application.

Purpose: To evaluate the possibility of sequential use of CO2 and water extractions for the purpose of obtaining polysaccharides during the complex processing of macrophyte algae, which are used in the food industry as thickeners and gelling agents, as well as CO2 extracts containing substances with biological activity.

Materials and Methods: Brown and red algae of the following species were used to get the extracts: Ascophyllum nodosum, Fucus distichus, F. vesiculosus, Ahnfeltia plicata, A. tobuchiensis, Vertebrata fucoides. CO2 extracts of algae were obtained using the KOERS1 unit. The composition, antimicrobial and antioxidant properties of the CO2 extracts were compared with alcohol and ether extracts of algae. The composition of the algae extracts was analyzed using modern analytical equipment (Shimadzu GCMS-TQ 8040 gas chromatography mass spectrometry system, Agilent 8890GC System Custom gas chromatograph, Cary 3500 Compact UV-Vis spectrophotometer) using generally accepted techniques. The antimicrobial properties of algae extracts were tested against Salmonella abony, Candida albicans, Proteus vulgaris, Enterococcus faecalis, Staphylococcus aureus, Listeria monocytogenes, Pseudomonas aeruginosa, Escherichia coli using the disk diffusion method. The antioxidant activity was assessed in accordance with Russian Patent No. 2170930. Polysaccharides were isolated from algae and meal formed after CO2 extraction by their aqueous extraction at temperatures of 98 and 120°C in a neutral and alkaline environment. 

Results: It was found that the composition of the obtained CO2 extracts of algae is more influenced by the extraction conditions than by the type of algae used. In terms of qualitative composition, CO2 extracts of brown and red macrophyte algae differ mainly in two components: gamma-sitosterol and stigmasta-5,24(28)-dien-3-ol, (3.beta.,24Z). Water-soluble polysaccharides isolated from algal meal were practically no different in their physicochemical characteristics from those isolated from algae.

Conclusion: The possibility of sequential use of CO2 and water extraction for the extraction of BAS and polysaccharides in the complex processing of algae was proved.

Introduction: Significant economic costs and potential environmental risks associated with improper use of mineral fertilizers necessitate the development of alternative strategies for nitrogen nutrition of agricultural crops. One of such approaches is biological nitrogen fixation by nitrogen-fixing microorganisms. The process of biological fixation has been studied best in the context of symbiotic interactions with legumes, but modern research is focused on expanding its application to non-legumes. In this context, non-symbiotic diazotrophs of the genus Pseudomonas are of considerable interest; their nitrogen-fixing potential requires further study and verification. This study characterizes the functional potential of domestic Pseudomonas strains and forms a scientific basis for their effective combined use to improve nitrogen nutrition of non-legumes.

Purpose: To characterize the nitrogen-fixing capacity of Pseudomonas koreensis В-3481 and Pseudomonas plecoglossicida В-13802 and to investigate the prospects of their combined application for enhancing plant nitrogen nutrition.

Materials and Methods: The study analysed the strains Pseudomonas koreensis B-3481 and Pseudomonas plecoglossicida B-13802 obtained from the National Bioresource Center of the All-Russian Collection of Industrial Microorganisms of the National Research Center «Kurchatov Institute». The nitrogen-fixing activity of the strains was studied using a Rapid N analyzer, and the ability to produce ammonia was evaluated spectrophotometrically. Laboratory testing was carried out on «Siberian Alliance» spring soft wheat (Triticum aestivum L. emend.). The amount of nitrogen and protein in the aboveground part of plants in the sprout phase on a decimal code scale was determined using the Dumas method.

Results: Research has shown that the studied strains fixed nitrogen when grown on a nitrogen-free nutrient medium, and also had the ability to produce ammonia. The present study is the first to report the nitrogen-fixing ability of Pseudomonas koreensis B-3481 and Pseudomonas plecoglossicida B-13802. The strains did not inhibit each other's growth, which made it possible to construct consortia based on them. The optimal ratio of 2:1 (P. koreensis: P. plecoglossicida) intensified nitrogen fixation (289.76 μg/mL) and ammonia production (344.20 μg/mL). Laboratory testing showed a statistically significant increase in germination, the length of the aerial and root parts of Triticum aestivum L. emend. when treated with a consortium in comparison with the control option by 17% (2.4 and 1.7 cm, respectively). Also, the aerial part of Triticum aestivum L. emend., treated by the consortium, contained 0.51% more nitrogen and 1.15% more protein than the control variant.

Conclusion: It is promising to use a consortium consisting of Pseudomonas koreensis B-3481 and Pseudomonas plecoglossicida B-13802 in a ratio of 2 to 1 as a biofertilizer to increase nitrogen nutrition and wheat yield.

Introduction: Modern grain drying technologies aim to improve energy efficiency while preserving the quality characteristics of the final product. The energy performance of drying processes directly influences the technological and economic competitiveness of grain processing enterprises. In the context of increasing volumes of processed raw materials and the associated rise in energy consumption, the need for alternative drying methods is becoming increasingly relevant. At the same time, the application of electrohydrodynamic (EHD) flow in grain drying processes remains insufficiently explored, indicating a scientific and technological gap that necessitates further research in this area.

Purpose: To study the drying process of grain material in the EHD flow on pilot equipment with continuous flow and to determine drying efficiency, energy consumption and the possibility of scaling the equipment. 

Materials and Methods: Feed grain of wheat was used as the drying object. A pilot drying unit with a capacity of 50 kg/hour was used as an EHD-flow drying technology. The equipment operates on a cyclic principle, acting on the feed grain of wheat alternately with a corona and spark discharge, repeatedly passing the grain material through the electrode blocks until a preset moisture level is reached. The electric field strength in the treatment area reached 8 kV/cm. The drying efficiency was analyzed by evaluating the drying kinetics, total energy consumption, and exergetic drying index. All experiments were repeated three times, and the results were statistically processed using ANOVA analysis methods.

Results: It is shown that the superposition of electrohydrodynamic flow on grain material causes a combination of the effects of "etching" the grain surface with the appearance of a fine-mesh structure and promotes volumetric heating due to Joule heat. When drying grain using electrohydrodynamic flow, the decrease in grain moisture in one pass in the equipment was 0.28%. The unit cost of the proposed equipment is 1.85 kW/kg of moisture, which is 30% lower than traditional drying using a thermal agent under similar temperature conditions. 

Conclusions: The equipment for drying grain material with the application of electrohydrodynamic flow can be used in low-productivity technical lines for the purpose of drying or full-fledged drying of grain material. The results obtained can be used in the development of new drying plants and the modernization of existing technologies in agriculture and food industry.

Introduction: Combined feed additives that incorporate probiotic microorganisms and β-carotene have the potential to enhance the nutritional efficiency and health status of farm animals. However, such formulations are not currently represented among registered feed products, and microbial sources of β-carotene are used only to a limited extent. This highlights the need for novel biotechnological solutions in feed production.

Purpose: To develop a carotene-containing probiotic feed additive (FA) and to evaluate its safety and effectiveness when included in the diets of broiler chickens and fattening pigs.

Materials and Methods: The experimental FA sample contained spore-forming bacteria Bacillus subtilis BKM B–3826D and Bacillus licheniformis BKM B–3825D (5×10⁷ CFU/g of each strain), along with inactivated biomass of Mycolicibacterium neoaurum BKM Ac–3067D (containing at least 250 µg of β-carotene per gram). Toxicological evaluation was performed in accordance with GOST 32296–2013, and toxicity class was determined according to GOST 12.1.007–76. Biological activity was assessed using standard methods in broiler chickens and piglets.

Results: The developed probiotic feed additive was classified as hazard class 4 (low toxicity). When included in broiler diets at 1.0 kg/ton, it resulted in a 4.3% increase in average daily weight gain and a 1.4-fold increase in liver vitamin A content. In piglets, live weight gain increased by 6.7% compared to the control group.

Conclusion: The safety and biological effectiveness of the new carotene-containing probiotic feed additive with microbial β-carotene were confirmed. This additive may be recommended for use in specialized and small-scale farming operations.

Background: Rainbow trout (Oncorhynchus mykiss) is among the most commercially important freshwater fish species worldwide. Rainbow trout fillets are recognized for their high nutritional value and beneficial biological properties. However, fresh fish is a highly perishable food with a limited shelf life. Ensuring consistent quality and safety of fresh fish products remains a critical challenge for processors and suppliers. Among non-destructive quality evaluation techniques, Raman spectroscopy emerges as a promising approach for quality and safety monitoring in the food industry. Despite its proven effectiveness, Raman spectroscopy remains significantly understudied for assessing freshness and shelf-life in fish products. This research gap was addressed by providing novel insights into the application of Raman spectroscopy for fish freshness monitoring.

Purpose: To investigate the potential of Raman spectroscopy for assessing the shelf life and freshness of refrigerated rainbow trout fillets, and to determine key spectral characteristics that enable monitoring of product quality changes during storage.

Materials and Methods: The study object was refrigerated rainbow trout (Oncorhynchus mykiss) fillets stored at +2±2 °C. The shelf-life assessment, freshness evaluation and quality monitoring were performed using a Nanoscope NS100 series Raman spectrometer with 785 nm excitation wavelength and 100-3200 cm⁻¹ spectral range. Measurements were conducted during 16 days of refrigerated storage.

Results: The Raman spectral analysis demonstrated distinct variations in the spectra of rainbow trout samples and corresponding to different storage durations, revealing lipid oxidation levels. The lowest intensity was observed in fresh samples stored for 0–3 days, enabling clear differentiation from other groups. Sample fluorescence was detected during the analysis, introducing additional noise to the spectra. The 3D mathematical model demonstrated the highest percentage of total variance (92%) for chilled rainbow trout.

Conclusion: The obtained results demonstrate the potential of Raman spectroscopy as a rapid-assessment and non-destructive monitoring techniques for fish quality and shelf-life evaluation. This method holds practical significance for food safety regulatory authorities and consumers. Successful implementation of the technique requires minimization of fluorescence background interference, including the application of chemometric approaches, which would improve the accuracy of predictive models.

Introduction: The deficiency of protein in the diet worsens health and reduces performance. Fish, due to its complete amino acid composition, is a promising source of protein. An important bycatch object, which is practically not used in processing, is the Far Eastern sculpin (genus Gymnocanthus, fam. Cottidae). The peculiarity of the sculpin is a low yield of muscle tissue and a significant amount of secondary raw materials. An effective solution can be the production of molded products with the addition of chickpea flour and fish emulsion from secondary raw materials.

Purpose: To develop food compositions based on muscle tissue and by-products of sculpin of the genus Gymnocanthus.

Materials and Methods: The object of the study was the Far Eastern sculpin (genus Gymnocanthus, fam. Cottidae). The content of proteins, lipids, minerals and water in the raw materials and finished products were determined by standard analytical methods. The amount of carbohydrates was calculated mathematically as the difference between 100% and the total percentage content of the listed components. Effective viscosity was measured using a Reotest 2.1 device. The collection and statistical processing of experimental data were performed using Microsoft Excel. The relative biological value of fish pate was determined by biotesting using the test culture Tetrahymena pyriformis. The energy value of the product was calculated using Rubner coefficients. Organoleptic analysis was carried out using five-point scales for such indicators as taste, color, smell, consistency and appearance; the results were visualized on profilograms.

Results: It was found that the muscle tissue of the Far Eastern sculpin contains more than 20% proteins, up to 2.5% lipids and up to 2% minerals. A pate was developed based on fish mince with the addition of chickpea flour (5-7%) and fish emulsion containing collagen (15-20%). The effective viscosity of the fish mince depends mainly on the content of chickpea flour, and to a lesser extent on the fish emulsion; the combined effect of the components is insignificant. The biological value of the product, confirmed by the test culture of Tetrahymena pyriformis, is high. Organoleptic analysis revealed positive consumer characteristics of the product: rich taste, juicy consistency, pleasant smell and attractive appearance. The energy value of the pate was on average 195 kcal (816 kJ).

Conclusion: Investigation confirmed the prospects of using the muscle tissue of the Far Eastern sculpin as a valuable protein raw material with high rheological properties. The results obtained substantiate the possibility of creating food products with a controlled chemical composition, high biological value and reduced caloric content.