The result of the research is the development of a technology for the production of germinated flaxseed using plasma-chemically activated aqueous solutions. The object of research was flaxseed. An urgent technological problem is the intensification of the bioactivation process of flaxseed and its effective disinfection. The expediency of using plasma-chemically activated aqueous solutions as an intensifier of the process of flaxseed germination and an effective disinfectant of food raw materials was experimentally proven. It is shown that the use of plasma-chemical activation of process solutions not only accelerates flaxseed germination, but also contributes to a more active accumulation of biologically valuable components in flax raw materials. The composition of flaxseed as a raw material derivative was analyzed. Germinated flaxseed, which is considered a high-value component of food products, was studied separately. An increase in the moisture content of flaxseed during the soaking process by 0.7–1.7 % was recorded. Seedling development increases by 2–9 mm. The germination energy and capacity increase by 5–12 %. The biomass of germinated seeds increases by 39–56 %. In the process of germination, the content of proteins in flaxseed increases from 21.88 to 23.71 %, reducing sugars from 2.37 to 4.02 %. The total content of amino acids increases from 3.64 to 10.38 % compared to the control, and 10 times compared to the raw material. A significant accumulation of vitamins was noted: B1, B2, B3, B5, B6, B7, B9, C, E. In addition, plasma-chemically activated solutions effectively disinfect germinated flaxseed.
The technology can be applied in the production of enrichment components of food products. The developed technology will receive special attention in the production of functional food products

Development of a technology for the production of germinated flaxseed using plasma-chemically activated aqueous solutions

Food sustainability is a new concept of sustainability, which is complemented by the criteria of culture, eating traditions and food availability. However, the technology of sausage products was not created for the criteria of food sustainability. Technology was developed using dietary, local, seasonal and economically available semi-finished products with a long shelf life, which is a component of food sustainability, public health and zero hunger. Dried semi-finished products from beets and snails are used as a food coloring, a source of nitrites, complete protein, unsaturated fatty acids and minerals. Research shows the technology of red sausages, which is based on white sausages in Poland (Biała kiełbasa) and Germany (Weißwurst) and its analysis in terms of food sustainability. Dried beetroot was added to recipe in amount of 0 % (B0), 0.5 % (B1), 1.0 % (B2), 1.5 % (B3), 2.0 % (B4) and 2.5 % (B5) to chicken fillet. Pork rind is replaced in recipe with snail powder 0 % (B0), 15 % (B1), 30 % (B2), 45 % (B3), 60 % (B4) and 75 % (B5). Color of red sausages for B3 was best combined with Ukrainian cuisine. Texture profile analysis for B3 had similar values to B0 for chewiness at 306.6. Overall acceptability of B3 was higher than B0 by 8.92 % and amounted to 8.67. Physicochemical indicators for B3, such as pH 5.81, peroxide value 0.248 g/100 g and thiobarbituric acid reactive substances 0.667 mg/100 g were better than B0. For B3 moisture content was 57.81 %, protein 15.72 %, ash 3.36 % and fat 3.40 %. This research is development of method for production of other food products to meet the criteria of food sustainability. Red sausages can be used for food in households, restaurants, fairs and festivals

Sausage technology for food sustainability: recipe, color, nutrition, structure

Plant Diversity Conservation in the Nepal Himalaya: Status, Policies, and Legislative Frameworks

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Separation of Wild Captured from Captive Bred Ring-Necked Pheasant Using Methylation Rate of Skeletal Muscle DNA

Securing Multifunctional Landscapes in Africa: What Is the Future Policy, Research and Development Direction?

The use of wild species is extensive in both high- and low-income countries. At least 50,000 wild species are used by billions of people around the world for food, energy, medicine, material, education or recreation, contributing significantly to efforts to achieve the United Nations Sustainable Development Goals. However, overexploitation remains a major threat to many wild species. Ensuring and enhancing the sustainability of use of wild species is thus essential for human well-being and biodiversity conservation. Globally, the use of wild species is increasing due to growing human demand and efficiency, but its sustainability varies and depends on the social-ecological contexts in which the use occurs. Multiple environmental and social (including economic) drivers affect the sustainability of use of wild species, posing major current and future challenges. In particular, climate change has already increased the vulnerability of many uses and is expected to increase it further in the coming decades, while global and illegal trades are, in many cases, key drivers of unsustainability. There is no single “silver bullet” policy to address these and other major challenges in the sustainable use of wild species. Rather, effective policies need to integrate inclusive actions at multiple scales that adopt right-based approaches, pay attention to equitable distribution of access and costs and benefits, employ participatory processes, strengthen monitoring programs, build robust customary or government institutions and support context-specific policies, as well as adaptive management. 

Status, challenges and pathways to the sustainable use of wild species

Sustainable Use of Wild Species is Not a Myth, But Remains Challenging

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Status, challenges and pathways to the sustainable use of wild species

Sustainable Use of Wild Species is Not a Myth, But Remains Challenging