In Uzbekistan, the main food product is bread, which is produced in various forms from local and imported wheat. Most of it is not studied by microelement analysis. The objective of this study is to quantify trace elements in locally produced wheat from various cultivated regions of Uzbekistan. Four different varieties of wheat are cultivated in Sirdarya, Tashkent region, Kashkadarya and Fergana were selected for analysis. Next, a comparative analysis of the elemental composition like iron, zinc, potassium, calcium etc., in the selected samples were studied. To carry out the above aims, an innovative research method was chosen, which is called improved instrumental neutron activation analysis. This method differs from others in its high accuracy in determining trace elements and its multi-element nature. Using this method, we can understand how insufficient nutrients are in baked goods made from wheat grain grown in Uzbekistan. Based on the results of the study, it can be recommended to enrich the soil with fertilizers high in iron and zinc. As a result, in turn, will have a positive effect on the health of the population, since today there is a shortage of the above listed elements. It was also revealed that the concentration of potassium and calcium in wheat cultivated in Uzbekistan is in a high state than other elements. Using the chosen method, two toxic elements were determined and according to the analysis for toxic elements, all four samples are recommended for consumption, as they do not exceed the permissible level for food safety.

Rosemary (Salvia rosmarinus) is an aromatic herb with a multitude of uses. It is both a seasoning in various dishes, and a natural remedy for several diseases mainly due to its anti-inflammatory and anti-oxidative effects. Plus, it is also used in cosmetic industry and for improving agriculture practices and helping the environment, since it may be a natural antimicrobial. It is worth noting that this plant is also grown and commercialized in Uzbekistan, thus, if added value is given to rosemary’s products, it has potential for improving living conditions and helping in the economy of local farmers and entrepreneurs. In this work, we discuss a technique for obtaining rosemary essential oil, rich in terpenes, by vacuum assisted hydrodistillation. This is a solventless environmentally friendly and safe technique that allows the obtention of an added value rosemary product where terpenes, compounds responsible for most of rosemary’s properties, are the most abundant. Two samples of locally acquired rosemary were sourced, essential oil was extracted, and characterization was then performed by Solid Phase Micro Extraction (SPME) and Gas Chromatography – Mass Spectrometry (GC-MS). As a comparison, a direct injection of a dilution of one of the essential oil samples was also performed. It was concluded that samples of essential oil obtained from both sources were entirely composed of terpenes or terpene derivatives. Besides, SPME was a superior method when compared to direct injection, since a larger number of volatiles was able to be identified.

Melon seeds have been recognized as a nutritional powerhouse, offering a range of essential vitamins and fatty acids that play a critical role in maintaining and enhancing our health. This study aims to analyse the fatty acid profile and water-soluble vitamins in melon seeds in order to highlight the importance of incorporating melon seeds into our diets, not only as a source of nutrients but also as a means of promoting overall health and well-being. It delves into the rich nutritional profile of melon seeds, underscoring their valuable contribution to a balanced diet. Water soluble vitamins C, PP and B1 were detected in melon seeds in this study. Regarding fatty acid profile, PUFA C18:2 was the most abundant (35.31%), followed by MUFA C18:1 (25.83%), although other unsaturated and saturated fatty acids were also determined. This comprehensive analysis of melon seeds’ nutritional benefits encourages further exploration of their potential in enhancing diet quality and supporting long-term health objectives.

Food rescue has emerged as a promising approach to address the interrelated issues of food insecurity and food waste. According to the food waste hierarchy, the next best strategy after food waste prevention is to donate surplus food for human consumption. However, while some countries have well-established networks of charities and government support to promote surplus food donation and food rescue in most developing countries is often less structured and smaller in scale. To gain insights into the current landscape of food rescue, this study thoroughly examined existing food rescue operations and systems, mainly from the UK, Singapore, Malaysia, India, and the Philippines. The study also analysed several countries' food rescue policy environments to understand how an enabling environment can be created. A particular focus was set on food safety being a critical consideration when rescuing and donating surplus food. Simplified food safety guidelines, staff training, and adequate storage and transportation facilities are crucial to food safety. Effective partnerships between food rescue organizations, food businesses, government agencies, and other stakeholders are also critical to the success of food rescue efforts. The study found a need to develop such partnerships in developing countries, where they may be less established than in the Global North. To facilitate the development of an enabling environment for food rescue in low- and middle-income countries (LMICs), the study developed a set of templates, including relevant food safety guidelines, partnership contracts, and policy templates. These resources can serve as valuable tools for stakeholders in LMICs to promote and enhance food rescue efforts that can help address food insecurity and reduce food waste.