BACKGROUNDThis investigation provides an important insight into Eurasian consumers' food safety beliefs and trust issues influenced by the COVID‐19 pandemic. An online survey was conducted in 15 European and Asian countries involving more than 4000 consumers.RESULTSIt has confirmed that different socioeconomic characteristics, cultural aspects and education levels shape food safety perceptions within Eurasian countries. The COVID‐19 pandemic influenced their beliefs and trust in food safety, which is relatively low on average. However, it is significantly higher for European consumers (especially European Union ones) compared to their Asian counterparts. Both Asian and European respondents agreed that food fraud and climate changes represent a food safety issue. However, European consumers were less concerned regarding the food safety of genetically modified foods and meat and dairy analogs/hybrids. Asian consumers were, to a greater extent, worried about the risk of getting COVID‐19 from food, restaurants, food retail establishments and home food deliveries.CONCLUSIONEurasian consumers have put their greatest extent of trust, when food safety assurance is concerned, into food scientists and food producers holding a food safety certificate. Broadly, they are uncertain to what extent their federal governments and food inspectors are competent, able and efficient in ensuring food safety. Higher education of Eurasian consumers was followed by increased food safety confidence in all parts of the food chain. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

The aim of the work was to isolate the associate of Fe+3 with NADPH containing lipoprotein from Saanen and local goat milk, to determine O2 −-producing reaction to show the immune activity of milk. Results showed that the content of the associate in Saanen milk was lower by 1.7 times compared with the local, which means that its prooxidant status is higher.

О2−-producing complexes or associates have recently been isolated from blood serum, goat milk, erythrocyte, leukocyte membranes, and medicinal plant membranes. Fe(III) ions in these complexes act as bridges for electron transfer from NADPH-containing lipoprotein (NCL) to molecular oxygen, reducing it up to О2−. On the other hand, NADPH oxidase (Nox) of erythrocytes and leukocytosis are activated by NCL in vitro. In fact, both serum and milk contain NCL. The main systems for the production of О2− in mammalian milk and blood, as previously stated, are polymorphonuclear leukocytes, as well as О2−-producing complex between NCL and Fe (III). At the same time, Fe(III) ions can be found in milk, and anemia can result from a Fe(III) deficiency in milk. The superoxide (О2−) - producing thermostable complex between NCL and Fe(III): NCL-Fe(III) was isolated and purified from raw and boiled cow milk, for the first time. The specific О2−-producing activity of NCL-Fe(III) complex from milk, before and after boiling, practically does not change as a result of milk boiling (this activity decreases by only 7-8%). After incubating an aqueous mixture of NCL (5 mg/ml) with an aqueous solution of Nox1 + Nox2 (erythrocytes or leukocytes membranes) isoforms, 5 mg/ml, at 37°C for 40 minutes, an ion exchange chromatography was performed on the column of DE cellulose, equilibrated by water at pH9.5. The hNCL-Nox associate eluates from this column with water at pH9.5 The specific О2−-producing activity of hNCL-Nox isoforms of EM and LM basically does not decrease when compared to the NCL-Fe(III) complex. This is a promising finding, suggesting that milk NCL has stimulating the Nox from erythrocytes or leukocyte membranes in vitro does not decrease even after boiling. In contrast to these О2−-producing associates or complexes, NCL isolated from them, suppresses the oxidation of adrenaline to adrenochrome, exerting a reducing-antioxidant effect due to NADPH electrons in its composition (the Cu, Zn-SOD does not inhibit this process). The NCL isolated from this complex, at the expense of NADPH, has a reductive (antioxidant) influence and forms a hybrid О2−-producing associate with isoforms of the NADPH oxidase from erythrocytes and leukocytes membranes. Thus the properties of the thermostable complex NCL-Fe(III): О2−-producing activity, as well as the reductive (antioxidant) activity of NCL, are practically preserved after milk boiling during 10-12 min.