The fight against illegal tobacco products

This paper addresses the pressing issue of combating illicit tobacco products, emphasising the legal frameworks at both the national and European levels. It explores the roles and activities of various authorities dedicated to preventing illegal tobacco trade, including the European Anti-Fraud Office (OLAF) and the Criminal Office of the Financial Administration of the Slovak Republic. The study delves into the legislative landscape governing tobacco products, assessing its effectiveness in adapting to the evolving tactics of smuggling networks. In particular, the paper scrutinises how Slovak and European regulations align to counteract the sophisticated and increasingly complex strategies employed in illegal tobacco trafficking. Statistical data highlights the prevalence of contraband tobacco in Slovakia, illustrating the financial, health, and societal ramifications of the black market. The findings also point to a correlation between high tobacco prices and an increased likelihood of exposure to illicit products. Furthermore, the research supports hypotheses regarding the adaptability of Slovak legislation to contemporary tobacco consumption trends and the critical role of inter-European collaboration in enforcement efforts. However, it also identifies potential areas for legislative improvement, particularly in streamlining tobacco regulation. This study contributes valuable insights into the challenges and successes of the Slovak Republic’s ongoing fight against the illegal tobacco trade

Quality characteristics of the shape preservation of cooked pasta with millet addition at different time intervals

The current study presents the indicators of shape preservation of cooked pasta by adding 7.7% millet in various time intervals. The experiments were conducted immediately after the pasta cooking process and after two hours. In the Eurasian Economic Union and the Republic of Kazakhstan, the quality indicators were produced by considering the established methodologies stated in the standardized papers. The interstate standard GOST 31964-2012, "Pasta products. Acceptance rules and methods of quality determination," was used to determine the shape preservation of cooked pasta. The study aimed to determine and compare cooked pasta's shape preservation indicators (consumer properties), considering a certain time interval. Pasta needs five minutes to cook. These days, though, pasta manufacturers specify the required cooking time – eight, nine, ten, or eleven minutes – on their packages. The study's findings indicate that the safety of pasta containing "7.7% millet after 2 (hours) from the moment of cooking" and "with the addition of 7.7% millet after cooking" is negligible by 1-2 N; however, data from 4-24 N show a more notable difference in a comparable scenario. The experiments were conducted at the Federal State Autonomous Scientific Institution "Scientific Research Institute of the Bakery Industry", Moscow, Russian Federation. The corresponding data was obtained according to the results of the conducted studies

Enhancing food packaging with nanofillers: properties, applications, and innovations

Food packaging is undergoing a revolutionary change because of nanotechnology. This paper examines the influence of nanofillers on improving food packaging materials. Due to their distinctive qualities, nanofillers like nanoparticles and nanocomposites change food product protection, preservation, and appearance. The advantages of nanofillers, which may be controlled in terms of mechanical, barrier, thermal, optical, and surface characteristics, are described in the article along with their definition. Systematic examination exposes the many functions of nanofillers, from maintaining food safety with antibacterial Nano silver to increasing shelf life with better barriers. They also support sustainability and clever packaging. Innovative applications for real-time food monitoring are investigated, along with case examples demonstrating their efficacy, including nanocomposite materials, nanosensors, and nanotags. The use of nanofillers is evaluated concerning safety, compliance, cost-effectiveness, and environmental impact. Future research trends that will influence food packaging are outlined. A critical step toward developing safer, more robust, and environmentally friendly packaging solutions is represented by nanofillers. This review is a valuable tool for anyone involved in food packaging since it provides information on disruptive technology transforming food packaging into an intelligent, environmentally friendly guardian of food quality and safety

Biometric analysis of food products of hybrid hypoophthalmichthys (Hypophthalmichthys spp.) to determine their nutritional value and use in the food industry

This scientific work describes research, the purpose of which was to study the spectrum of nutrition and the composition of the food lump, as studies aimed at assessing specific weight (%) of essential nutrients (glycogen, proteins, and lipids) in particular organs and tissues of different size and mass groups of the hybrid of Silver carp and Bighead carp in ponds and reservoirs in different periods of the year. In 2018, and 2019, the juveniles of the hybrid of Silver carp and Bighead carp in ponds and reservoirs mainly consumed phytoplankton organisms (from 30 to 90% by mass), among which green, diatom, and euglena algae predominated by mass in the food group. Zooplankton occupied an insignificant place in fish nutrition (up to 5%), even though its quantity and biomass were sufficient in reservoirs. The hybrid of Silver carp and Bighead carp does not hurt zooplankton communities, so it can be included in the stocking volume of Silver carp. The feeding spectrum and rations of different groups of Silver carp and Bighead carp in ponds and reservoirs had a well-defined seasonal character related to the composition of feed objects. In all size and mass groups of the hybrid of silver and bighead carp from ponds and reservoirs in 2018, and 2019, mostly satisfactory values of general metabolism indicators were found – glycogen, proteins, and lipids in the liver, gills, and muscles of fish. The difference found in the availability of essential nutrients in the body of the studied fish indicates a change in the intensity and direction of their metabolic processes

Characteristics of probiotic glutinous rice tapai with the addition of Lactobacillus plantarum 1 RN2-53 and some natural dyes

Tapai is a traditional Indonesian food usually made from cassava and glutinous rice. The study aims to determine natural dyes that produce the highest quality probiotic glutinous rice tapai. The study was conducted experimentally using a complete randomized design consisting of four treatments, and each treatment was repeated four times. The treatment in this study was the soaking of glutinous rice into natural dye extracts, namely red dragon fruit extract, purple sweet potato extract, and suji leaf extract, with different concentrations, namely 10%, 15%, 20%, and 25%. The data obtained were statistically analyzed using variance analysis and continued with Duncan's new multiple-range test (DNMRT) at a level of 5%.  The results showed that natural dye extracts with different concentrations have a noticeable influence on total lactic acid, alcohol content, total lactic acid bacteria, antioxidant activity, and sensory characteristics of color, aroma, taste, and hardness.  The soaking treatment in red dragon fruit extract and purple sweet potato extract with a concentration of 20% resulted in glutinous rice tapai, preferred by panelists. Furthermore, the characteristic pH value of 3.35-3.41, total lactic acid 0.61-0.70%, alcohol content 0.33-0.42%, total lactic acid bacteria 9.11-9.40 CFU/mL, and antioxidant activity 167.35-102.51 ppm

Upcycling agricultural byproducts into eco-friendly food packaging

This investigation looks at the transformative potential of upcycling agricultural waste to make ecologically friendly food packaging. Agricultural wastes, which are frequently ignored, might be valuable resources in reversing the sustainable destiny of the packaging sector. We review recent research on plant-based byproducts, including proteins, polysaccharides, lipids, pigments, and minerals, that are isolated from agricultural waste. Creating edible and (bio)degradable packaging solutions that can include biobased active components, including flavorings, antioxidants, and antimicrobials, can begin with these compounds. Utilizing plant fibers from agricultural waste reduces environmental contamination while increasing packing efficiency. The review concentrates on packaging solutions that are good for the environment, like edible coatings and films with antioxidant and antibacterial qualities and active packaging made of phenolic chemicals. These innovations, derived from various foods and agricultural waste, satisfy customer demand for premium foods with longer shelf lives. A practical way to lessen the excessive use of non-biodegradable plastics is to create edible materials, especially in light of the global push for sustainability. These formulations can enhance food packaging performance since they are made from biowastes and biopolymers. Our comprehensive research synthesizes existing knowledge to shed light on the extraction, processing, and application of agricultural byproducts in packaging materials. The broad spectrum includes regulatory systems, processing techniques, biodegradability parameters, and the properties of various byproducts. By providing an all-encompassing viewpoint, this evaluation draws attention to current achievements and indicates avenues for more research and development. It provides a roadmap for the ecologically friendly upcycling of agricultural waste into sustainable food packaging, which helps to shift the packaging industry's paradigm continuously

Mathematical modelling and optimization of the granulation process of loose compound feed for broilers

The article presents the results of studying the indicators of the crumbling of granules and the specific energy costs of experimental batches of granulated feed for broilers. The process of granulation of compound feed for broilers was studied using the statistical planning method of a multifactorial experiment using a granulation line, including a granulator press. The dependence of the crumbling of granules and the energy consumed on the selected factors has been established. The moisture content of the feed mixture W (%) and steam pressure P (MPa) were chosen to optimise the granulation process. A matrix plan of the experiment was compiled. With the optimal values of the factors obtained in the study using the experimental planning method, an experimental batch of granulated feed was developed. At the selected levels of factors, the calculated value of the crumbling of granules was 20.11%, which fits into the optimum according to the standard of the crumbling of granulated feed for poultry (no more than 22%). The specific electricity consumption was 9.23 kWh/ton. Experiments have shown that the discrepancies between the experimental and calculated data are insignificant and within these indicators' experimental error determination. Mathematical modelling of the granulation process of loose compound feed for broilers made it possible to solve an important practical problem – to optimize the granulation mode, which ensures the production of good quality granules with minimal energy consumption. The obtained optimal granulation parameters can serve as the basis for producing granulated feed for broilers

Comparison of essential indicators related to the personal income tax burden in the EU countries

Agriculture performs productive functions and is an essential provider of job opportunities. The labour force is one of the important factors affecting agricultural and food production. In general, the business environment affects, among other things, employers' and employees' personal income tax burden. Increasing the efficiency of business activity is inevitably associated with achieving the lowest possible costs. It can be concluded that labor and other personal costs represent, on average, 30-60% of the costs of the agricultural product. In general, taxation of individuals engaged in agriculture with personal income tax does not differ from taxation of individual's income in other sectors of the national economy. The paper focuses on assessing indicators related to the personal income tax burden in the EU countries for the years 2008-2020 based on the data from the Eurostat Tax Classification presented by descriptive characteristics. Achieved results are compared within the EU Member States and for particular countries with an EU-27 average. The West EU countries implement tax and fiscal policies compared to the East EU countries, which are not subject to significant changes in the tax system and thus ensure relatively stable tax revenues to public budgets regarding total taxes and employment income, including unchanged personal income tax rates. The East EU countries declare a lower tax burden of personal income tax. Still, due to the competitiveness of the countries, this burden is also being gradually reduced in the reviewed period in the case of the West EU countries, thus bringing closer unification of the tax policies. Slovakia achieved below-average values of all assessed indicators and at the same time high variability

Effect of soy flour and flour improvers on nutritional value, texture, colour and sensory characteristics of wafer biscuits

Biscuits are a popular and desirable snack food by consumers. Still, the quality of these products decreases during the storage process, so this study focuses on improving the wafer's quality and nutritional value and reducing their fragility by partially replacing wheat flour with soybean flour in the following proportions: 5% (T1),  10%  (T2),  15% (T3), 20% (T4), and adding ammonium carbonate in different quantities. The sensory evaluation showed that the best wafer treatment was supported with 15% soy flour and 150 g of ammonium carbonate. At the same time, the mean for sensory evaluation is 8.80. Also, the results of the chemical analysis (protein, moisture, fat, carbohydrate, ash, fibre) texture and colour after direct manufacturing and after three months of storage. The result showed a significant increase in the percentage of protein and fat from 6.56±0.30 to 12.19 ± 0.35,  11.56±0.10 to 19.64±0.55, respectively the moisture content was higher in the control was 3.88±0.02 for wafer sample 2.47±0.13, while fibre was 1.93±0.15. The carbohydrates in the control sample were higher than in other treatments. Texture and colour were improved compared with the control. Commercial-batter biscuits with high nutritional value content and high-quality properties can be prepared by replacing wheat flour with 15% soy flour and adding 150 g of ammonium carbonate

Development of wheat composite bread using barley β-glucan rich flour

The study highlights the potential for enhancing the nutritional value of wheat bread by incorporating β-glucan-enriched flour derived from barley.  Initially, the study explores the air separation of barley flour into fractions rich in β-glucans. The procedure significantly increases the β-glucan concentration from 4.5% in barley to 8.0-10.5% in the separated coarse fractions, with yields varying from 33% to 77%. The optimal fraction of β-glucan-rich flour (β-GRF), balancing β-glucan concentration and yield, was chosen for subsequent evaluations. The impact of different levels of β-GRF supplementation (ranging from 0% to 30%) on the dough texture and sensory characteristics of the mixed wheat bread was tested. The addition of β-GRF has a noticeable influence on the rheological properties of the dough, resulting in longer development times and decreased stability compared to control samples. As the concentration of β-GRF increases to 10%, the specific volume generally rises, reaching 3.5 cm³/g, compared to the control bread with a specific volume of 3.2 cm³/g. However, beyond the 10% β-GRF level, the specific volume starts to decrease. Furthermore, β-GRF addition affects sensory and texture aspects, including bread volume, crumb, and crust characteristics. Despite these alterations, the bread remains within acceptable sensory parameters, and the final product, with 3g of β-glucan per 100 g of bread, meets the criteria for a health claim related to cholesterol reduction. This research underscores the potential to create healthier bread options by harnessing the nutritional benefits of dry concentrated β-glucans from barley, offering a promising avenue for improving the nutritional profile of bread products