Tomato (Lycopersicon esculentum) is one of the most popular and valuable vegetables in the world. The most common products of its industrial processing in the food industry are juice, tomato paste, various sauces, canned or sun-dried fruits and powdered products. Tomato fruits are susceptible to bacterial diseases, and bacterial contamination can be a risk factor for the safety of processed tomato products. Developments in bioinformatics allow researchers to discuss target probiotic strains from an existing large number of probiotic strains for any link in the soil–plant–animal-human chain. Based on the literature and knowledge on the “One Health” concept, this study relates to the suggestion of a new term for probiotics: “One Health probiotics”, beneficial for the unity of people, animals, and the environment. Strains of Lactiplantibacillus plantarum, having an ability to ferment a broad spectrum of plant carbohydrates, probiotic effects in human, and animal health, as well as being found in dairy products, vegetables, sauerkraut, pickles, some cheeses, fermented sausages, fish products, and rhizospheric soil, might be suggested as one of the probable candidates for “One Health” probiotics (also, for “One Health—tomato” probiotics) for the utilization in agriculture, food processing, and healthcare.
The use of natural ingredients is one of the ways to handle the problems related to the development of new technology for specialized domestic bakery production, whereas in case of their deficit the complete use of food nutrients becomes rather difficult.
So, we have set up a goal to develop a technology for functional biscuit production by using semi-finished fig products and at the same time replacing sugar with sugar substitutes of natural origin and low cost price.
Since the production of such food varieties is rather restricted in our country, the new product obtained through the recommended technology would provide an additional opportunity to develop the sector of dietary food production.
Functional food production has become relevant, particularly in recent years, related to technical advancement, reduction of physiological energy consumption and imbalance in labor capacity. Healthy diet is one of the most important factors describing the health of country’s population.
In this regard development of new technologies for manufacturing new range of flour confectionery products is considered to be quite actual, while functional food production technology is of significant importance from the prospect of food industry development on the whole.
The recommended technology can be easily introduced in the production with no need for additional technological equipment.
Development of the technologies for manufacturing new product ranges in chocolate production industry is related to the market demand. An objective has been set to produce dark chocolate rich in food fibers. Wheat bran has been used as a functional ingredient, which contains large amount of valuable substances and dietary fibers. The latter are highly significant for the regular functioning of a human organism.
The aim of the current research is to produce new chocolate products with some amount of vitamin content. At the same time, a more cost-effective raw material has been used as a leguminous mass, namely apricot kernel, which usually serves as a secondary raw material in the juice production. The technology of functional milk chocolate production has been developed based on the sprouted apricot kernel, which is a source for B1, B2 vitamins.
The developed technology can be easily introduced in the production and will promote the development of national chocolate industry
Most of the sugar substitutes differ from each other in chemical composition, ways of their production, exerted effect on the metabolism of organism, as well as in their assimilability.
The main goal of the current research is to develop a recipe for new functional food product by applying alternative natural sugar substitute. The extract produced from the licorice roots has been used as a natural substitute.
The recommended product range is a single type of food product in the domestic market of functional foods and can stimulate the development of the mentioned branch.
The grain market is currently being expanded due to the technological development. The new and nontraditional bread types are in great demand now.
When applying supplemental raw materials during the research, such as spelt flour and mint extract, fermentation and maturation times are reduced, and high quality, useful bread products with high consumer properties are produced. Besides, no additional technological equipment and investments are required.
Thus, the recommended functional bread production technology can be introduced in the production sector.
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