Cider is a low-alcohol fermented apple beverage with a unique aroma and flavor. Non-Saccharomyces yeasts have a reliable positive impact on the sensory profile of ciders. Cider apple varieties grown in the Krasnodar Region are rich in sugar (≤ 180 g/dm3)  due to the local natural and climatic conditions. This study investigates the effect of non-Saccharomyces yeasts Lachancea thermotolerans, Metschnikowia pulcherrima, and Torulaspora delbruecki on the quality of Krasnodar apple cider. 
The cider samples were produced from the fresh apple juice obtained by fermenting apple varieties cultivated at the North Caucasus Federal Scientific Center for Cider Production with pure yeast cultures of L. thermotolerans, T. delbrueckii, M. pulcherrima, and S. cerevisiae. The physicochemical and sensory properties were determined using the current interstate and state standards. The color profile was described by the spectrophotometric method; the volatile components were identified using gas chromatography.The fermentation process induced by non-Saccharomyces enzyme systems proceeded slower (by 5 days on average) than the fermentation triggered by S. cerevisiae. The non-Saccharomyces ciders demonstrated lower mass concentrations of titrated acids by (14–22%) and sugars (31–39%) while the mass concentration of the residual extract was higher by 33–46. The sequential inoculation of non-Saccharomyces and S. cerevisiae made it possible to obtain ciders with a lower alcohol content (by 2–21%) after 72 h. The samples with a higher concentration of hexanol demonstrated herbaceous aroma. 
Based on the co-fermentation and sequential inoculation, the optimal timing for introducing S. cerevisiae yeasts was as follows: after 72 h for L. thermotolerans; after 24 h for M. pulcherrima; after 48 h for T. delbrueckii.

Commercial hydrolysis requires maximizing product yields while minimizing operational costs. This article describes the optimal parameters for pepsin-catalyzed hydrolysis (enzyme origin, temperature, and pH) to achieve the highest efficiency using biologically valuable whey, casein, and meat protein substrates.
WPC-80 whey protein concentrate (79.05% protein), sodium caseinate (93.70% protein), and dry bovine heart powder (76.0% protein) served as substrates. The hydrolysis involved porcine and chicken pepsin preparations at temperatures ranging from 35 to 50°C and a pH range of 2.0–4.0. The degree of hydrolysis was spectrophotometrically assessed based on the content of TCAsoluble products. The statistical analysis relied on a two-way analysis of variance (ANOVA).
Within the pH range of 2.0–4.0, the highest yield of casein and meat protein hydrolysates occurred at pH 2.0. For the whey protein substrate, the peak yields were observed at pH 2.9 using chicken pepsin and at pH 2.3 using porcine pepsin. Increasing the temperature from 35 to 50°C consistently enhanced the yield of hydrolysis products. Although pH 2.0 corresponded to the highest initial enzyme activity, the hydrolysis of dairy proteins was less effective due to the compact native structure of whey proteins and the formation of casein aggregates at this pH.
Pepsins proved to be highly effective for hydrolyzing meat proteins as substrate accessibility increased significantly at pH 2.0. Consequently, these enzymes can be recommended for the commercial hydrolysis of denatured and aggregated meat proteins subjected to intense thermal treatment.

The growing demand for minimally processed dairy products increases the need to improve the microbiological safety of raw milk while preserving its natural composition, nutritional value, and sensory properties. This review describes key non-thermal processing technologies, combined treatment schemes, and digital tools for quality and traceability management.
The literature analysis encompassed English-language publications indexed in Scopus, PubMed, and Web of Science, as well as Russian-language articles from the Russian Science Citation Index. The evaluation focused on core technologies, including ultraviolet radiation, cold plasma, high hydrostatic pressure, pulsed electric fields, and microfiltration, alongside AI-driven optimization of processing parameters and digital traceability based on distributed ledger technologies.
Compared to conventional thermal treatments, these methods offer superior efficacy in reducing microbial contamination and inactivating major pathogens, such as Escherichia coli and Listera monocytogenes, while preserving vitamins, enzymes, and bioactive proteins like lactoferrin. Multistage synergistic systems demonstrate the greatest potential because they combine physical barriers and inactivation mechanisms, thereby increasing process reproducibility and enabling a flexible balance between safety and quality. Furthermore, digital tools facilitate optimal parameter selection, predictive quality control, and the optimization of safety parameters throughout the supply chain.
Non-thermal technologies leveraging combined schemes and digital monitoring enhance raw milk safety while maintaining its natural quality profile. Future research should focus on standardizing validation protocols, evaluating these technologies on an industrial scale, and comprehensively assessing their impact on nutrients, sensory attributes, and process economics.

Hyssopus officinalis L. is a valuable essential oil plant of the Lamiaceae family, which owes its pharmacological properties to phenolic compounds, flavonoids, and hydroxycinnamic acids. Cultivation in vitro makes it possible to control morphogenesis and the accumulation of secondary metabolites by adding growth regulators to the nutrient medium. Since this requires knowledge of optimal concentrations, the aim of this in vitro study was to investigate the effect of cytokinin-type growth regulators on the micropropagation and content of bioactive substances in H. officinalis.The research featured in vitro microplants of H. officinalis (cv. Lekar). The seeds were sterilized using H₂O₂, AgNO₃, NaClO, and H₂SO₄ as disinfectants. They were then sown on a Murashige and Skoog medium without growth regulators. The resulting seedlings were cultured on an medium supplemented with different concentrations of cytokinins (6-benzylaminopurine, kinetin, thidiazuron, and 6-(γ,γ-dimethylallylamino)purine). The experiment lasted for 30 days under a 16/8-h light/dark regimen at 25 ± 1°C. The obtained microplant extracts underwent spectrophotometry to determine the total contents of phenolic compounds, flavonoids, hydroxycinnamic acids, and antioxidant activity. Statistical data processing was performed using a one-way analysis of variance and hierarchical cluster analysis.
The treatment of H. officinalis seeds with concentrated sulfuric acid resulted in 98% sterility and 99% germination, exceeding previously published data. Among the growth regulators, 6-benzylaminopurine at 0.1 mg/L was found to be the most effective for morphogenesis, resulting in the highest shoot length (4.6 cm), shoot number (3.2), and node number (9.6). Cluster analysis confirmed that concentrations of 0.1 mg/L 6-benzylaminopurine, 1.0 mg/L kinetin, and 0.1 mg/L thidiazuron were optimal for microplant development. In terms of bioactivity, 6-benzylaminopurine (0.1 mg/L) maximally increased the content of phenolic compounds (5-fold), hydroxycinnamic acids (5-fold), and antioxidant activity, while thidiazuron (0.1 mg/L) selectively stimulated flavonoid accumulation.
The novel methods of seed sterilization combined with specific growth regulators for H. officinalis ensured the production of plant material with a targeted biochemical profile.

In scalded breadmaking technology, scalded rye mixes are complex microbiological systems based on consortia of lactic acid bacteria (Lactiplantibacillus plantarum, Lactobacillus delbrueckii, Fructilactobacillus sanfranciscensis) and yeasts (Saccharomyces cerevisiae, Kazachstania humilis). They determine the sensory, rheological, and nutritional properties of the finished products. The stability and activity of the starter microflora depend on the composition of the medium and the presence of external modulators, which may include non-traditional plant components – sources of polyphenols, terpenoids, and essential oils. The aim of the study was to establish quantitative patterns of the effect of oak bark (Quercus robur), Echinacea purpurea, Salvia officinalis, and Artemisia absinthium powders on the growth dynamics, acid accumulation, and metabolic activity of lactic acid bacteria and yeasts cultivated in scalded rye mixes under varying technological parameters (temperature and duration) in a discrete scalded bread produc- tion mode.
The experimental fermented scalded mix was based on a saccharified and thermophilic sourdough starter with oak bark powder  (≤ 0.180% of flour weight), Echinacea purpurea (≤ 0.050%), sage leaf (≤ 0.140%), and Artemisia absinthium (≤ 0.015%). A pure culture of L. delbrueckii strain 76 was used as the starter. The experiments were conducted at the laboratories of the Belarusian State University of Food and Chemical Technologies (Republic of Belarus) and the Unified Laboratory Complex of the Ural State University of Economics (Yekaterinburg, Russia). The research involved standard microbiological, physicochemical, and statist- ical methods.
The fermentation lasted 60–480 min at 45–55°C for the sourdough samples and 25–35°C for the scalded mixes. Oak bark provided the maximum increase in lactic acid bacteria (1695.4 × 106 CFU/g), while Artemisia absinthium inhibited the microflora at concentrations above 0.015%. The addition of phytogenic components reduced lactic acid content (from 6.79 to 3.60–5.21 g/kg) and increased acetic acid content (from 0.20 to 0.40–0.85 g/kg), thus expanding the flavor profile of the scalded mixes.
These correlations enable the targeted regulation of biotechnological processes in rye semi-finished products during discrete scalded bread production. The plant additives expand the flavor profile of fermented scalded mixes while improving the consumer properties of the finished products

Fusarium fungi are among the most prevalent pathogens of cereal crops, producing phyto- and mycotoxins that severely reduce grain yield and quality. Developing novel, effective biocontrol agents is a pressing agricultural priority, and plant-associated bacteria offer a promising solution. This article evaluates the antagonistic and growth-promoting activities of Pantoea strains against phytopathogenic Fusarium species, as well as their capacity to mitigate pathogen-induced toxic effects on cereal crops.
The strains Pantoea agglomerans B-14726, P. vagans B-14727, and P. pleuroti B-14756 were obtained from the National Bioresource Center of the All-Russian Collection of Industrial Microorganisms at the Kurchatov Institute (Moscow, Russia). Their antagonistic activity was assessed against Fusarium culmorum, F. poae, and a strain belonging to the F. tricinctum species complex using well diffusion and co-cultivation methods. The study also evaluated the antifungal activity of volatile organic compounds and the effect of Pantoea strains on seed germination under phytopathogenic pressure.
All tested strains exhibited distinct antagonistic activity against the phytopathogens. P. vagans B-14727 demonstrated the highest efficacy, achieving maximum growth suppression of the F. tricinctum species complex during co-cultivation (68.8%) and producing the largest zones of inhibition (≤ 6.0 cm). P. agglomerans B-14726 showed stable antifungal activity and effective pathogen growth suppression via volatile metabolites. Meanwhile, P. pleuroti B-14756 exhibited a robust protective effect during co-cultivation and significantly enhanced seed germination under infestation conditions. Across all tests, the F. tricinctum complex proved to be the most sensitive pathogen, whereas F. culmorum was the most resistant.
In conclusion, these Pantoea strains possess reliable biocontrol and growth-promoting potential, making them promising candidates for developing commercial bioproducts to protect cereal crops against Fusarium infections.

Manual quality control of fruit and berries remains a major challenge in the food industry. Existing visual assessment methods are subjective, labor-intensive, and dependent on operator skills, which limits their effectiveness in modern production environments. However, convolutional neural network models of the YOLO type can be used to classify cherries by commercial grade at the raw material acceptance stage.
The study focused on cultivated cherries (Prunus subg. Cerasus) harvested in the Kemerovo Region (Russia) in 2024. The research was conducted at the Zdorovye Pitanie Research and Production Association (Kemerovo, Russia). The comparative analysis evaluated images across four quality categories using five YOLO models (YOLOv8m, YOLOv9m, YOLO11m, YOLO12m, YOLO26m) and three YOLO12 architectural variants of different sizes. Hyperparameter optimization was performed for the selected YOLO12m model, assessing eight optimizers, four batch sizes, and five Dropout regularization coefficient values.
The medium-sized YOLO12 model demonstrated the highest accuracy. Among the optimizers, SGD yielded the best performance metrics. The optimal training batch size was determined, while adjusting the Dropout parameter had no significant effect on the results. Increasing the number of final training epochs improved recognition performance across all four categories. The model’s performance was validated on an industrial sample. Based on this model, a prototype software application with a graphical user interface (GUI) was developed for image loading, detection visualization, and report generation.
The results confirm the suitability of YOLO models for automating incoming cherry quality control, providing objective and reproducible analysis instead of subjective manual assessment, thereby paving the way for advanced industrial quality control systems.

Smallholder farms and their product distribution channels are important components of Russia’s food security. This article describes the current state of commercial family farms in Russia and their distribution channels, summarizing the experience of agricultural aggregators in the Volgograd Region.
The research focused on smallholder farms, agricultural aggregators, and farm product distribution channels. The data were subjected to standard research and statistical processing methods.
Small farms account for approximately 14.0% of the national gross agricultural output. In 2025, the output of smallholder farms and individual entrepreneurs reached 1,518.5 billion rubles, which was by 14.4% higher than in 2024. Farms concentrate mostly in the Southern, Volga, and North Caucasus Federal Districts. Agricultural aggregators were studied for their role in addressing marketing challenges and distributed by region. The comprehensive analysis of aggregators in the Volgograd Region showed that traditional markets, cooperatives, digital platforms, marketplaces, and agritourism remain effective distribution channels.
These findings can be applied to develop efficient distribution systems for farm products amid the digitalization of the agricultural sector.

Siberian cedar pine (Pinus sibirica) seeds are rich in polyunsaturated fatty acids, tocopherols, phytosterols, and minerals. Pine nut oil possesses antioxidant, anti-inflammatory, and cardioprotective properties, making it a valuable functional food component. However, production methods are often chosen empirically without considering their impact on biologically active components. This study substantiates rational process parameters for the cold and hot pressing of Siberian pine nut oil and evaluates their impact on key quality indicators and the biological value of the finished product.
The research featured Siberian pine nut kernels harvested in 2024 (Kedr Export LLC, Kemerovo, Russia) complying with State Standard GOST 31852–2012. The experiment examined the effects of temperature (10–35°C for cold pressing, 60–85°C for hot pressing), pressure (20–200 kg/cm²), and processing time (5–40 min) on the yield of lipids, vitamin E, phosphorus, potassium, and magnesium, as well as standard quality parameters (moisture, acidity, peroxide, and iodine values). The analytical methods included gravimetric analysis, high-performance liquid chromatography, and inductively coupled plasma atomic emission spectrometry. All measurements were performed in triplicate and subjected to statistical analysis using Student’s t-test (p ≤ 0.05).The optimal conditions were established as follows: cold pressing – 20°C, 160 kg/cm², 20 min; hot pressing – 75°C, 140 kg/cm², 20 min. Cold-pressed oil demonstrated higher levels of vitamin E, phosphorus, potassium, and magnesium, alongside a lower moisture content and lower peroxide and acidity values, indicating better preservation of bioactive components. Hot pressing provided a significantly higher lipid yield with a slight decrease in these parameters. Both samples exceeded their commercial counterparts in key nutrient content.
The developed methods ensured the production of high-quality cedar oil. Cold pressing demonstrated more effective preservation of bioactive substances, while hot pressing increased the yield.

Direct incorporation of brown-seaweed biomass into foods is limited by its fibrous texture and by the challenge of retaining desirable marine and umami notes without an excessive fishy odor. This study evaluated whether fermented commercial Sargassum spp. biomass could be incorporated into a dry seafood seasoning for rice and whether a constrained mix design could identify a formulation with high preliminary hedonic acceptability.
Commercial dried Sargassum spp. biomass was rehydrated for 6 h, washed, pretreated with 1.5% sodium bicarbonate  at 90–100°C for 2 h, reduced to 1–2-mm fragments, and fermented with a mixed lactic starter containing Companilactobacillus farciminis and Lactiplantibacillus pentosus. The fermentation involving 2.15% starter culture and 5.0% sugar lasted for 86 h at 30°C. The methods of hot-air, low-temperature, and freeze drying were compared using moisture content and handl- ing attributes. Seven variable ingredients were optimized within predefined ranges in an 18-run constrained mix design comprising 15 unique formulations. The response was the mean overall hedonic score for each run, based on evaluations by 30 assessors on a nine-point scale.
The fermented biomass had a pH of 4.56 ± 0.05. The freeze-drying processing at −50 ± 2°C for 40 h yielded material with 4.51 ± 0.20% moisture and a crisp, loose, non-clumped structure. It was selected on the basis of handling properties. The drying routes were not compared by nutrient or volatile retention. The first-order mix model was significant (F = 45.40,  p < 0.001, R² = 96.12%, adjusted R² = 94.00%). The selected formulation comprised 30% fermented seaweed biomass, 10%  Porphyra/Pyropia-type dried red seaweed, 10% dried tuna, 5% dried shrimp, 25% roasted sesame, 10% mung bean, 5% carrot, 3% sugar, and 2% sodium chloride. The observed acceptability score was 8.30 ± 0.54 versus a predicted score of 8.43.  The final product contained 4.64 ± 0.30% moisture, 28.50 ± 1.58% protein, 15.30 ± 0.32% total ash, and 15.00 ± 0.64% lipid on an as-received basis.
The sequential combination of fermentation, drying-route selection, and constrained mix optimization demonstrated the feasibility of the tested prototype and identified a formulation for independent confirmation. Because the selected solution lay on several formulation bounds, it represents the most favorable region within the tested domain rather than a universal optimum. The evidence was limited to preliminary hedonic testing and did not establish nutrient retention, shelf-life stability, comprehensive food safety, health effects, or market-level acceptance.

Microbial biomineralization is a ubiquitous natural process involving the formation and accumulation of inorganic minerals. It plays a crucial role in biogeochemical cycles and the development of biological structures. Despite recent progress in studying this phenomenon, the underlying molecular mechanisms mediated by proteins and extracellular polymers remain insufficiently systematized. This study reviews and synthesizes existing data on the molecular mechanisms of microbial biomineralization, with an emphasis on the role of proteins in the nucleation, growth, and stabilization of mineral phases.
The research material comprises peer-reviewed publications indexed in Scopus, ScienceDirect, Google Scholar, MDPI, and PubMed from 2000 to 2026. The literature search focused on the molecular mechanisms of microbial biomineralization, including the effects of proteins and extracellular polymers on mineral phase nucleation and growth.
Biomineralization occurs via both intracellular and extracellular pathways. In magnetotactic bacteria, intracellular magnetite formation takes place within magnetosomes; this process encompasses magnetosomal membrane development, iron uptake, intra-vesicular transport, and Fe3O4 crystallization. These processes involve specific proteins: MamB, MamM, MamH, and MamZ are responsible for iron transport; MamP, MamT, MamX, and MamE regulate redox reactions; while MamC, MamD, MamF, MamG, Mms6, and MmsF control crystal size and morphology. During extracellular biomineralization, cell surfaces and extracellular polymeric substances serve as mineral nucleation sites, whereas acidic proteins, carbonic anhydrases, flavoproteins, and c-type cytochromes participate in carbonate precipitation, electron transfer, and metal reduction.
Proteins serve as key regulators of microbial biomineralization by driving ion transport (iron and calcium), pH maintenance, electron transfer, metal reduction, and crystal nucleation, while also controlling crystal shape, size, and polymorphism. These mechanisms find practical application in biomedical nanomaterials, biosensors, wastewater treatment, and the restoration of mineral-based building materials.

Fish oil provides valuable natural compounds, such as omega-3 polyunsaturated fatty acids and fat-soluble vitamins, which are essential for human health. Its use in sausage production as a substitute for animal and poultry fats improves the nutritional and biological value of the fat fraction, thereby expanding the range of functional and therapeutic products. This review examines scientific literature on the use of fish oil to improve the nutritional value and biological efficacy of sausage fats, while also assessing the prospects and impact of the finished products on human health.
The review covers scientific publications on the chemical composition of fish oil, the bioactive properties of its components, and its practical application in sausage products, indexed in ScienceDirect, PubMed, Springer Link, and eLIBRARY.RU.Traditional sausage products are often associated with potential health risks due to their high content of saturated fatty acids and cholesterol, which increase the risk of cardiovascular diseases and obesity. Adding fish oil to sausage formulations, alone or with vegetable oils, can reduce the saturated fat content in the finished product by shifting the fatty acid profile toward a higher proportion of unsaturated fats. Fish oil is an effective means of adjusting and improving the fat composition of sausages. However, in some cases, this substitution requires additional measures to stabilize the fat against oxidation, preserve the sensory profile, and maintain the consistency of the finished product.
Sausages containing fish oil serve as a dietary substitute for traditional sausage products, as they reduce the risk of cardiovascular diseases and help regulate lipid metabolism.

Whole milk powder is one of the most sought-after dairy ingredients due to its high nutritional value, long shelf life, and wide range of functional and technological properties. However, milk powder is rich in lipids, which makes it sensitive to oxidative and hydrolytic spoilage, resulting in the accumulation of milk fat degradation products and quality deterioration. New rapid, non-destructive testing methods can identify the early stages of spoilage in whole milk powder. This research evaluated the use of Raman spectroscopy for the early detection of spoilage in whole milk powder during storage.
The study featured samples of whole milk powder stored at 45 ± 2°C for 15 weeks, with analysis performed in 3-week increments. Raman spectra were recorded using a portable EnSpectr R785 Raman spectrometer (Russia). Changes in the fatty acid composition were analyzed using a Crystallux 4000M gas chromatograph (Russia).
The most informative spectral ranges included the regions at 325–370, 375–425, 800–900, and 2840–2970 cm–1. The highest statistical significance belonged to the range of 800–900 cm–1 (F = 7.36; p < 0.001), which reflected the structural transformations of the lipid-protein component of the milk matrix. Principal component analysis (PCA) showed the non linear nature of spectral changes during storage. Gas chromatography analysis revealed a relatively stable fatty acid composition, with the exception of palmitic, stearic, and oleic acid isomers. The strongest correlation with changes in fatty acid composition during storage was observed in the low-frequency range of 325–370 cm–1.
In conclusion, the 325–370 cm–1 region exhibited the closest correlations with the gas chromatography results, while the 800–900 cm–1 region had the highest statistical significance.

Selenium (Se) deficiency is a pressing biomedical issue across the Russian Federation. According to domestic epidemiological studies, over 80% of Russians have suboptimal levels of this essential trace element, a deficit partially attributed to the unique biogeochemistry of Russian soils. This article evaluates the selenium content in popular nut and seed varieties, using the Kemerovo Region as a case study to clarify their actual contribution to the national diet.
The study featured 28 samples representing 14 types of nuts and seeds, with two samples of differing geographic origins analyzed for each type. The selenium content was determined using stripping voltammetry (independent sample preparation in triplicate; detection limit: 0.05–0.2 µg/dm3; analytical error: ≤ 10% at p = 0.95. 
Excluding the two Brazil nut and two pine nut samples, the mean actual selenium content across the remaining 24 samples with quantifi- able levels was 17.59 µg/100 g, compared to an established mean reference value of 17.03 µg/100 g. Selenium levels in pine nuts fell  entirely below the detection limit. Among the other products, values ranged from 3.76 ± 0.13 µg/100 g (almonds) to 50.38 ± 0.36 µg/100 g (sunflower seeds). The two Brazil nut samples exhibited remarkably high levels of 873.00 ± 12.50 µg/100 g  and 1,409.52 ± 12.50 µg/100 g, respectively, yielding a mean value of 1,141.26 µg/100 g. Except for the Brazil nuts, the intraspecific variation between samples of the same species remained below 5%. The most significant positive deviations from reference values occurred in pistachios (+132.4%), pecans (+80.3%), and hazelnuts (+45.1%), while the most pronounced negative deviation was observed in walnuts (−26.1%). The smallest deviations were documented for flaxseeds (−2.1%) and peanuts (+3.2%).
The correlation analysis revealed no statistically significant associations between reference protein or fat profiles and the actual selenium content. Crucially, single standard servings of none of the tested samples (with the sole exception of Brazil nuts) fulfilled the target daily intake of 70 µg of selenium.
Because the actual selenium content varied dramatically across the studied matrix, standard reference tables for dietary nutrient composition require ongoing analytical verification for specific food products.

The Kaliningrad Region generates over 200,000 tons of straw annually, and its disposal often causes environmental degradation. However, straw-derived biochar can be utilized in the production of lithium-ion batteries. This article describes the most effective processing methods and structural parameters for this application. 
The study utilized winter wheat straw collected from farms in the Kaliningrad Region. The raw material was subjected to hydrothermal carbonization with varying temperatures (200–260°C), residence times (1–3 h), and water-to-biomass ratios (1:6, 1:12, 1:18). The optimal hydrothermal carbonization conditions proved to be 260°C for 60 min with a water ratio of 1:12. The resulting biochar was then subjected to multi-stage pyrolysis at temperatures up to 800°C. The products were characterized using elemental analysis, gravimetry, laser diffraction, and electrochemical testing in laboratory coin-cell lithium-ion batteries, which were compared against commercial AGP-2 graphite.
The elemental composition of the precursor straw revealed a high carbon content (44.2%), confirming its suitability for thermochemical conversion. The hydrothermal carbonization under optimal conditions raised the carbon mass fraction to 61.3%, while the subsequent pyrolysis increased it to 80–95%. The average particle size of the resulting biochar (D50 = 26.2 μm) complied 
with industrial standards for anode materials. The electrochemical analysis demonstrated that the prototype possessed a higher initial specific capacity than commercial graphite but lower cycling stability, which could be attributed to its amorphous structure and the formation of a solid electrolyte interphase layer. 
Winter wheat straw proved to be an effective precursor for synthesizing biochar suitable for lithium-ion battery anodes. This approach reduces the consumption of non-renewable resources and lowers the carbon footprint of the agricultural sector. Further research is required to enhance the stability of its electrochemical properties.