Introduction: In editorial practice, a substantial share of manuscripts demonstrate methodological rigor and formally “positive” results yet fail to provide a verifiable answer to a fundamental question of scholarly communication: what, exactly, has changed in our knowledge, and why does that change matter to the field.

Purpose: To offer authors and reviewers a shared language for describing a study’s added value by distinguishing between types of knowledge gaps and forms of contribution as operationalizable ways of addressing those gaps.

Results: Drawing on an analysis of a gap typology (theoretical, methodological, empirical, conceptual, temporal, spatial, and stakeholder gaps) and aligning it with criteria of theoretical contribution to existing knowledge and with the logic of problematizing a knowledge gap, the article proposes a practical framework that converts the mere localization of a “knowledge gap” into a diagnostically meaningful uncertainty. The paper systematizes seven typical forms of verifiable contribution: mechanism elaboration, specification of scope conditions, comparative testing of alternatives, replication, negative results obtained under sufficient methodological rigor, creation of a tool or dataset as a reusable resource, and theoretical integration. For each form, the article demonstrates how it relates to different types of gaps and which requirements for research design, argumentation, and transparency make the contribution verifiable rather than declarative.

Conclusion: The practical outcome of the article is a set of template formulations and editorial criteria that can be incorporated into a manuscript’s abstract and introduction. Authors are expected to report not only what was done but also the verifiable transformation of existing domain knowledge by specifying which prior claim is being refined, which alternatives are being discriminated, and which conditions delimit the inference. The proposed framework aims to improve publication incentives by reducing reliance on “empty novelty rhetoric” when justifying a knowledge gap and by increasing the value of studies that strengthen the reliability and cumulativeness of knowledge through replications, null results, transparent comparisons, and reusable resources.

ABSTRACT

Introduction: Lactose crystallization is a key stage in milk sugar production, determining both yield and product quality. It takes place during cooling of the crystallizate and is associated with substantial lactose losses (70–75% of total process losses). In industrial practice, cooling regimes are mainly selected empirically and are not based on quantitative relationships describing crystallization kinetics and changes in supersaturation, which leads to increased losses and non-uniform crystal size.

Purpose: To develop a theoretically justified cooling regime for the crystallizate based on a mathematical model of the cooling rate that accounts for lactose crystallization kinetics and the temperature dependence of lactose solubility, and to experimentally verify the proposed regime under pilot-scale conditions.

Materials and Methods: The object of the study was lactose crystallization in concentrated ultrafiltrate of cheese whey with a total solids content of 55–60%. The crystallizate, crystals, and intercrystalline solution (mother liquor) obtained after centrifugation were analysed. Total solids in the syrup and mother liquor were determined using an RL-3 refractometer; lactose content was measured polarimetrically according to GOST R 54667. The mean crystal size and particle size distribution were assessed microscopically according to GOST 33567 using an OLYMPUS CX31 microscope and ToupView software; all experiments were performed in triplicate. The theoretical part included the analytical derivation of a cooling rate equation based on lactose crystallization kinetics and mathematical modelling.

Results: It was shown that the technological parameters of the crystallizate during cooling must be aligned with crystal growth conditions and prevent the formation of new nuclei, which is achieved when the cooling rate matches the crystallization rate of the supersaturated solution. An equation for the cooling rate was obtained that incorporates lactose crystallization rate, mass fractions of total solids and crystals, and saturation and supersaturation coefficients, and on this basis a stepwise cooling regime (in terms of both rate and temperature) was developed. Its application increased the mean crystal size to 275.5 µm (39% above the control), the uniformity coefficient to 0.79 (11.3% above the control), reduced lactose losses in the mother liquor by 7.5%, and increased crystal yield to 41.3% (8% above the control). The regime was tested in the experimental plant of JSC “Training and Experimental Dairy Plant of Vologda State Dairy Farming Academy”.

Conclusions: The results provide a basis for a scientifically grounded choice of time–temperature parameters of lactose crystallization when scaling the process up to industrial conditions.

Introduction: Balanced nutrition is essential for maintaining human health. Apple fruits are the most consumed fruits produced in temperate regions of the world. Red-colored sweet apple cultivars (Jeromin) are in high demand among consumers. Storage technologies with regular (RA), controlled atmosphere with ultra-low oxygen (ULO) and dynamic controlled atmosphere (DCA) regulate/manage fruit ripening with different efficiency, which provides year-round access to fruits of high/acceptable quality with healthy components for consumers. The influence of post-harvest factors on susceptibility to physiological diseases and effective storage period for a relatively new apple cultivar Jeromin has not been studied, DCA technology is being developed for the first time.

Purpose: To identify the susceptibility of apple fruits cv. Jeromin to physiological storage diseases, to track the influence of meteorological conditions of the pre-harvest period on the development of physiological diseases, to study the influence of 4 existing (RA-control, RA+1-MCP, ULO-control, ULO+1-MCP) and 2 storage technologies under development (DCA-control, DCA+1-MCP) on physiological, biochemical and other quality indicators of apples, its susceptibility to diseases, and the storage duration to create a year-round storage system for the cultivar.

Materials and Methods: The objects of the study were the apple fruits cv. Jeromin; some of the fruits were treated with 1-MCP, the control and treated lots were stored under RA, ULO and DCA conditions; ethylene, α-farnesene and its oxidation products (CT281), fruit firmness, dry soluble substances content, titratable acidity, losses from diseases, etc. were determined.

Results: Depending on the presence of factors inhibiting fruit metabolism, the effective storage periods of the apple fruits cv. Jeromin using the 6 studied technologies are: RA-control (up to 3.5 months), RA+1-MCP (up to 5 months), ULO-control (4–5 months), ULO+1-MCP (8–9 months), DCA-control (9–10 months), DCA+1-MCP (9–11 months). Storage of the apple fruits cv. Jeromin using DCA-control technology with an effective arsenal of fruit ripening inhibition agents provides protection from superficial scald, minimizes losses from bitter pit, eliminates losses from leather blotch, increases the storage period to 9–10 months, with maximum consumer tasting assessment.

Conclusion: The storage system of the apple fruits cv. Jeromin (6 technologies) ensures the preservation of high-quality products and the possibility of their successful sale on the Russian market for the period from 3.5 to 11 months after harvesting, i.e. practically until the new harvest. The high level of preservation of commercial and consumer quality (taste, aroma), the absence of post-harvest chemical treatments determine the preference of the DCA-control technology for the consumers and serious grounds for its industrial development. Due to increasing consumer demands for the quality and safety of fruits, as well as the risks of damage to fruits by MCP-mediated diseases, the competitiveness of storage technologies with post-harvest 1-MCP treatment (RA + 1-MCP, ULO + 1-MCP) is decreasing.

Introduction: The intensity and depth of extraction from essential-oil-bearing plant materials, as well as the chemical composition of the resulting essential oils, determine overall process efficiency in the sector. Despite advances in ultrasound-, microwave-, and other electrophysical intensification techniques, the effect of low-current spark discharge pretreatment of essential-oil raw materials on distillation processes remains insufficiently studied. Existing evidence is limited to isolated studies that neither address lavender inflorescences nor compare different water-based extraction (distillation) methods. The current research gap concerns the lack of data on how low-current spark discharge influences distillation kinetics, the microstructure of internal tissues in lavender inflorescences, and the quality of the essential oil obtained via hydrodistillation and steam distillation. The novelty of this study lies in experimentally substantiating low-current spark discharge pretreatment as a preparatory stage for lavender raw material, accompanied by an integrated assessment of yield, extraction rate, and essential-oil quality.

Purpose: To investigate the effectiveness of water based methods for extracting essential oil from lavender inflorescences when low current spark discharge treatment is applied at the raw material preparation stage. To assess extraction kinetics, microstructural changes in the processed material, and the quality of the resulting essential oil.

Materials and Methods: A comparative analysis of distillation methods—hydrodistillation and steam distillation—was conducted to extract essential oil from lavender inflorescences with preliminary electrophysical treatment of the raw material. Low-current spark discharge was used as the pretreatment modality. Treatment parameters were selected to ensure that local overheating of the material did not exceed 3 °C. The component composition of lavender essential oil was determined by gas chromatography. Microstructural changes in the essential-oil-bearing raw material were examined using scanning electron microscopy.

Results: In extracting essential oil from lavender inflorescences, the maximum yield was observed for direct steam distillation combined with low-current spark discharge pretreatment. Low-current spark discharge promoted deeper oil recovery from lavender inflorescences, while the concentration of the principal component, linalool, increased from 51.7% to 53.0%. Micrographs are presented showing the microstructure of internal essential-oil reservoirs in lavender inflorescences, modified as a result of electrophysical treatment.

Conclusion: Combining low-current spark discharge pretreatment with steam and water distillation reduces extraction time, increases the yield of the target product, and maintains high essential-oil quality. The findings may be applied to modernise existing and develop new energy-efficient technologies for essential oil production in the food, perfumery and cosmetics, and pharmaceutical industries, as well as in small-scale manufacturing.

Introduction: Potato losses caused by germination and changes in the biochemical balance of tubers during the storage reach 14 % of the whole harvest volume around the Russian Federation. The application of the ionizing radiation is known as an effective method of germination inhibiting but its effect on the enzymatic activity and protein precipitation profile of potato tubers has not been sufficiently studied.

Purpose: To evaluate the effect of bremsstrahlung at doses of 50–150 Gy recommended by the IAEA (International Atomic Energy Agency) on mechanical firmness, protein structure as well as enzyme activity of the potato antioxidant system and metabolism.

Materials and methods: Red Scarlett variety of potatoes is the subject of the given study. The research aims to apply bremsstrahlung (10 MeV) at doses of 0, 50, 100 and 150 Gy and as a result to measure mechanical firmness by a penetrometer, to carry out salting out of protein with ammonium sulfate, to determine the total protein content by Lowry's method as well as to define the activity of acid phosphatase and catalase (spectrophotometrically and titrimetrically).

Results: The research has shown that firmness of potato tubers at a dose of 150 Gy increases by 34 % as compared with the controlled one. Mass of protein precipitation at a dose of 100 Gy reaches its maximum exceeding the control by 8.81 times. The total protein content exceeds the control by 6.60 times at a dose of 150 Gy. The activity of acid phosphatase increases up to 2.8 times at a dose of 100 Gy leading to its further decrease. According to the given research, the activity of catalase increases with an increasing dose and reaches a maximum at a dose of 150 Gy (2.14 times higher than the control).

Conclusions: The obtained results confirm the sensitivity of the metabolic and structural parameters of potatoes to ionizing radiation doses and demonstrate the greatest potential of the ionizing radiation application for the storage technology.

Background: Lupin is considered a promising high-protein crop, comparable to soybean in its amino acid composition and free from protease inhibitors, which makes it a potentially valuable raw material for the food industry. However, its widespread application is limited by the high content of quinolizidine alkaloids, which impart a bitter taste and pose toxicological concerns. Conventional alkaloid-reduction methods, predominantly based on liquid extraction, are associated with significant nutrient losses and limited technological scalability. Therefore, the development of alternative approaches for reducing alkaloid content in lupin grain without the use of liquid extraction represents a relevant and timely research objective, which determined the focus of the present study.

Purpose: To provide a comparative assessment of the efficiency of three technological approaches (thermal treatment, microwave treatment, and baro-hydrothermal treatment) for reducing alkaloid content in lupin grain while preserving its sensory properties.

Materials and Methods: The study used seeds of narrow-leafed lupin (Lupinus angustifolius L., cultivars ‘Belozerny 110’ and ‘Raduzhny’) and white lupin (Lupinus albus L., cultivar ‘Dega’). Thermal treatment was carried out at 120–180 °C for 10–20 min, microwave treatment at 2450 MHz for 5–25 min, and BHT included preliminary heating at 90–100 °C followed by exposure to steam at 10 atm for up to 28 s. Alkaloid content was determined by a photocolorimetric method (VNIILupin modification). All experiments were performed in triplicate; statistical processing included calculation of mean values and standard deviations.

Results: All methods provided a substantial reduction in alkaloid content, although efficiency and sensory acceptability depended on cultivar and processing conditions. The maximum reduction reached 69.5 % under BHT, 66 % under microwave treatment, and 64.5 % under thermal treatment. Thermal processing above 150 °C and microwave exposure longer than 20 min led to deterioration of sensory properties. For BHT, the optimal treatment time was 28 s; longer exposure also resulted in kernel darkening and the appearance of off-flavours.

Conclusion: The comparative analysis confirmed the effectiveness of all three methods for reducing alkaloid content, with BHT showing the greatest potential for practical implementation due to a favourable balance between the reduction of toxic compounds and the preservation of product quality. The findings can be used in the development of lupin processing technologies for the production of high-protein plant-based foods.

Background: A food gel complex can be defined as a spherical complex three-dimensional colloidal system in which active substances (functional food ingredients) can be dispersed or enclosed in a core surrounded by a continuous protective shell. Domestic and foreign researchers have reported that functional food ingredients are effectively encapsulated and used for controlled oral delivery using gel complexes based on biopolymers.

Purpose: To analyze domestic and foreign studies on the principles of creation, materials, characteristics and practical application of gel complexes for encapsulating functional food ingredients (using the example of anthocyanin encapsulation).

Materials and Methods: Domestic and foreign scientific publications on the principles of manufacturing, materials, characteristics and practical application of gel complexes for the creation of encapsulated forms of anthocyanins, published in the period from 2001 to 2025 was studied when compiling the review. A systematic search of scientific literature was conducted using the RSCI, PubMed, Scince Direct databases and Google Scholar systems.

Results: It has been revealed that the most popular encapsulators of anthocyanins are hydrocolloids such as maltodextrin, whey protein, soy protein isolate, and recently researchers have tended to use combinations of biopolymers instead of individual polymers due to their higher encapsulation efficiency and lower cost. Various methods are used to encapsulate bioactive compounds in gel complexes, taking into account the nature of the finished complexes, their purpose, the nature of the base material, the place of release, particle size, etc. It is shown that when developing gel complexes, it is necessary to take into account the basic principles of manufacturing: the composition of gel complexes, release mechanisms, structure and size, biocompatibility and stability.

Conclusion: An analysis of publications by domestic and foreign researchers devoted to the principles of manufacturing, materials, characteristics and practical application of gel complexes for encapsulating functional food ingredients (using the example of anthocyanin encapsulation) has shown the relevance of conducting such studies. Further research in the field of more efficient production processes should be aimed at developing new approaches to the stabilization of natural plant pigments using gel complexes to expand their use in the food industry.

Introduction: Universal MES (Manufacturing Execution System) solutions are not adapted to bakery production: they do not provide flexible configuration of baking parameters and do not account for the influence of process conditions on product quality characteristics. Integrating such a system is time-consuming and requires careful configuration or further customization, which highlights the need for applied solutions that reflect industry-specific requirements.

Purpose: To develop and pilot-test an information system for optimal control (ISOC) of the baking process for bakery products while complying with specified standards.

Method: Within the study, an ISOC for the baking process of bakery products was developed. The system is based on a mathematical optimization model built using correlation–regression analysis and the gradient descent method. The empirical basis comprises data obtained through an expert survey of process engineers and parameters from process specification sheets. Pilot testing was conducted in a model-based emulation environment.

Results: An information system for optimal control of the baking process for bakery products is presented, implemented as a software module with the option of integration into an MES environment. The scientific novelty of the study lies in the mathematical formulation of the optimization problem and the development of a mathematical model for controlling the baking process, on which the solution is based. Unlike existing studies that focus on production line scheduling or quality assessment without integration into automated control loops, the proposed model enables optimization of both formulation and baking regimes within a unified control loop. Testing in an emulation environment demonstrated a 15% reduction in mean quality deviations and up to a 7% reduction in raw material costs (R² from 0.48 to 0.79; MSE from 0.0009 to 7.89 for the regression models).

Conclusion: The developed system can be integrated into an MES system as a specialized module for optimal control of the baking process. The proposed approach formalizes control and optimization processes in bakery production and can be scaled to other segments of the food industry.

Introduction: The composition of volatile organic compounds (VOCs) in agricultural products provides information about their quality. The standard approach to VOC analysis involves sample preparation and resource- and time-intensive chromatographic separation methods. Recently developed direct sample introduction mass spectrometry methods significantly accelerate and simplify analysis. One such method, proposed by the authors and named APLPI (Atmospheric Pressure Laser Plasma Ionization), stands out. The key feature of this analytical method is the analyte ionization occurring at atmospheric pressure under UV radiation from laser-induced plasma. The method's advantage lies in ion formation efficiency for VOCs exceeding that of common approaches by over an order of a half magnitude for certain compounds, with minimal dependence on the analyte's nature.​

Purpose: To investigate the feasibility of using the novel direct sample introduction mass spectrometric analysis method APLPI for determining alcohol and ketone concentrations in vegetable oils without sample preparation, target compound extraction, or chromatographic separation.​

Materials and Methods: Vegetable oil samples (olive, linseed, sunflower) purchased from local supermarkets served as research objects. All samples remained within their shelf life throughout the experiment. Mass spectra of VOCs released from oil samples were recorded using a reflectron time-of-flight mass spectrometer with orthogonal injection. Laser plasma generated by a pulsed Nd:YAG laser (wavelength 1.06 μm, pulse duration 0.5 ns) ionized the organic compounds. Volatile compounds from the oil sample vial were delivered via argon gas flow.​

Results: For the first time, a method was implemented using a direct sample introduction mass spectrometer with laser plasma radiation ionization of VOCs to determine alcohol and acetone concentrations in vegetable oil samples across the 0.4 ng/mL – 20 μg/mL range. The relative standard deviation of three parallel experiments did not exceed 5%. Measurements were performed on unprepared oil samples without chromatographic separation, with each analysis taking 200 seconds. Complex mass spectra characteristic of each oil type were recorded.​

Conclusion:  APLPI mass spectrometry with direct sample introduction, tailored for VOC analysis, eliminates concentration and chromatographic separation steps while reducing analysis time and maintaining high sensitivity. The method suits high-throughput sample measurements. The obtained complex VOC mass spectra of vegetable oils can identify oil origins and detect potential adulterations.​

enhance the nutritional value of products. In this regard, flaxseed meal, rich in protein, polyunsaturated fatty acids, and dietary fiber, is of significant interest. However, its impact on the rheological properties of dough and bread quality remains insufficiently studied. Analyzing the effect of flaxseed meal on starch gelatinization, dough mixing, and fermentation is of scientific interest. It remains unclear how different concentrations of this additive influence dough preparation processes and interact with flour components. The lack of such data makes it difficult to scientifically justify the optimal concentration of flaxseed meal for improving bread quality.

Purpose: To investigate the effect of flaxseed meal on starch gelatinization kinetics and flour water absorption capacity, the rheological properties of wheat dough during kneading, gas formation dynamics, changes in the structural-mechanical properties of dough during fermentation, and bread quality characteristics. The goal is to optimize the formulation, develop scientifically based recommendations for the use of flaxseed meal in the baking industry, and create functional food products.

Materials and Methods: The study used premium wheat flour and flaxseed meal as research materials. Flaxseed meal was incorporated into the formulation by replacing premium-grade wheat flour at levels of 3, 8, and 13%. Starch gelatinization kinetics were analyzed using an Amylograph-E, while flour water absorption capacity and dough rheological properties were determined using a Farinograph-AT. Gas formation dynamics and changes in the structural-mechanical properties of dough during fermentation were assessed using a Rheo F4. Bread products were prepared using a straight-dough method and analyzed according to standard methodologies.

Results: The incorporation of flaxseed meal within the concentration range of 6.92–8.57 % increased the water absorption capacity of the flour by 7.5–9.9 % and the dough stability by 86.5–91.6 %, while reducing the time to reach the maximum dough rise by 30.4–37.5 %. Samples with an 8 % dosage of the studied recipe component demonstrated the best organoleptic and physicochemical characteristics: crumb porosity increased by 13.5%, and the total quality score increased by 7.5 % compared to the control.

Conclusion: The study findings recommend incorporating 8 % flaxseed meal into wheat bread formulations to enhance its nutritional value and improve consumer characteristics. The obtained data are of practical relevance for bakery enterprises. A limitation of the study is the use of flaxseed meal from a single fraction and laboratory-scale experiments, which may affect the reproducibility of results in industrial-scale production.