INTRODUCTIONPublic nutrition attracts attention of medical scienceand affects the development of biotechnology in foodindustry [1]. As a result, most solutions lie in the sphereof functional products designed for particular groupsof population [2]. Miners, geologists, polar explorers,astronauts, submariners, athletes, and programmersare prone to various diseases as a result of adverseworking conditions. Unsocial working hours makethem vulnerable to diseases of digestive system, liver,thyroid gland, cardiovascular system, and bones. Lowincomefamilies still experience the consequences ofunhealthy diet that lacks natural meat, dairy products,and fresh vegetables. As a result, a lot of people sufferfrom deficiency of proteins, vitamins, and otherbiologically active substances. Functional products cancompensate for the missing elements as they are fortifiedwith biologically active substances of plant origin,e.g. minerals, macro- and microelements, bioactivepeptides, enzymes, etc. [3, 4, 20].As a rule, food habits are as old as the nations orstates they belong to. However, they were shaped notonly by the local flora, fauna, climate, soil fertility, wateravailability, national traditions, and culture, but also bythe genetic ability of the people to digest certain types offood [14–16]. Some researchers recommend introducingancient Eastern traditions to the achievements ofWestern medicine. In fact, European diet includes lessthan 2–3% of edible plants while in the East peopleenjoy a variety of 1000 different edible species [17]. TheJapanese, whose life expectancy is one of the longestin the world, consume equal amounts of meat andvegetables [24].European scientists believe that saturated fats andcholesterol in meat can be reduced by introducing safefibers into processed foods [5, 6]. Nitrites and polycyclicaromatic hydrocarbons (PAH) are often found inprocessed meat products and can have a disastrous effecton human health [7]. Functional ingredients extractedfrom medicinal plants can significantly improve meat,fish, and dairy products [8, 9, 16]. Russian food sciencehas achieved great success in developing new functionaldairy products based on whey, cottage cheese, andbuttermilk [14–16].The relevance of the present research lies in the factthat a few plant species are actually used in functionalproducts, including the rose root (Rhodiola rosea L.).According to scientific sources, it is usually used inherbal tea mixes, water tinctures, or wine products.As for the scullcup (Scutellaria galericulata L.), thisplant is protected by law, and this is the first time ithas become focus of the attention of food science. Itsproperties and prospects for functional food industryremain understudied. Thus, the research objective wasto identify the biologically active substances that can beextracted from these plants and study their potential forthe production of new functional foods based on wheyand cottage cheese.STUDY OBJECTS AND METHODSThe present research featured biologically activesubstances (BAS) extracted from two plants: the roseroot (Rhodiola rosea) and the skullcap (Scutellariagalericulata).The rose root can be found all over Russia, from itsEuropean part to the Far East. It is especially abundanton the fragmental soil of the Altai-Sayan mountainsystems. The plant proliferates on the variety of localminerals and macro- and microelements. They addunique medicinal properties to the phytochemicalcomposition of the plant organs [21, 22, 24]. In fact, therose root has nearly become extinct due to uncontrolledherborization. As a result, it is now listed in the regionalendangered-species lists and in the Red Book of Russia.The scullcap is endemic to Eastern Siberia: it growsin the Tomsk and Kemerovo regions, in the Republic ofTuva, in Khakassia, and in the Mongolian areas of theAltai Mountains [13]. The plant prefers moist forestwoodlands, steep river banks, and sandy terraces.The scullcap is a popular medicinal plant with uniqueadaptogenic, antioxidant, apoptotic, and antiviralproperties. It is also known for its ability to inhibitthe development of free radicals in cells [23–26]. Theresearch featured aerial parts, rhizomes, and roots.The content of BAS was determined using ShimadzuLC-20 Prominense chromatography unit. The devicewas equipped with a Shimadzu SPD20MA diode arraydetector and a RID refractometric detector with aKromasasil C-18 250 × 4.6 mm column.The TLC chromatography was performedusing Sorbfil PTCX-AF-A plates with subsequentdensitometry on a TLC Sorbfil plate. The experimentinvolved a densitometer with a Sony photofixationsystem (Handycam HDR-CX-405) purchased fromIMID LLC, Russia. Sulfuric acid and 25% ethanolicsolution of phosphoric-tungsten acid were used fortargeted derivatization. After that, photofixation wasperformed at wavelengths of 254 and 365 nm in thevisible range. Elution was conducted in mobile phasesystems: chloroform – methanol – water (62:32:6) andethyl acetate – formic acid – glacial acetic acid – water(100:11:11:26).During the preparative stage, the chromatographiczones were excised and subjected to further analysis. Thetargeted BAS were screened and identified using HPLC,TLC, and IR. The obtained statistical data were processedusing the Microsoft® Excel program. The tables show thearithmetic mean values. All experiments were performedin triplicates. The quantitative content of the BAS wasdetermined using calibration curves constructed in theconcentration range of 0.05–200 μg/mL.The new functional products were based on wholemilk whey and cottage cheese.RESULTS AND DISCUSSIONIn the industrially developed regions of Siberia,165Zaushintsena A.V. et al. Foods and Raw Materials, 2020, vol. 8, no. 1, pp. 163–170public health is especially vulnerable. Its maintenancerequires an active use of biological resources in foodbiotechnology [22, 23]. The present research featuredthe content of BAS in the rhizomes and roots of therose root (Rhodiola rosea) harvested in the subalpinezone of the Kuznetsk Alatau mountains (Figs. 1 and 2).The BAS were isolated using chromatographic methods(Figs. 1 and 2). Rosavin (peak 1) and salidroside (peak 3)appeared to be the most abundant substances. Methylgallate (peak 5), rosin (peak 2), and rosarin (peak 4) alsoproved significant. Rosavin, rosarian, and rosin belongto phenylpropanoids.These compounds possess a lot of beneficialproperties. First of all, they have scientifically provenadaptogenic and antioxidant properties [17]. Phenylpropanoids(rosavin, rosin, rosarin) are known to havetonic, antiviral, and immunomodulatory properties.Salidroside is regarded as one of the most promisingsubstances for solving gerontology problems. This factconfirms the hypothesis that BAS extracted from roseroot can be used in functional food industry. The actualvalue of rosavin was 16.9 mg/g, which exceeded otherBAS by 15.4–88.2%.Baicalin has good antioxidant properties. It alsoneutralizes oxidation processes and prevents theformation of free radicals. Scutellarein and vogoninexhibit mutual synergism and have anticonvulsantand antitoxic properties. Luteolin and vogoninhave apoptotic, anti-inflammatory, and other usefulproperties. The BAS complex obtained from theScutellaria genus is actively used for the treatment andrecovery of cancer patients.The analysis of scullcap roots showed highconcentrations of the following BAS: baicalin (peak 13),scutellarein (peak 6), baicalein (peak 17), apeginin (peak18), chrysin (peak 14), luteolin (peak 16), and vogonin(peak 7) (Figs. 3 and 4).As for quantification, the content of BAS within thisgroup varied from 5.4 to 34.4 mg/g. Baikalin had thebiggest share compared with other BAS: 34.37 mg/g. Itsadvantage over other components was 35.2–84.3%. TheFigure 1 Chromatogram of ethanol extract from rhizomesand roots of Rhodiola rosea L.Figure 2 Content of biologically active substances in Rhodiolarosea L., mg/gFigure 3 Chromatogram of ethanol extract from rootsof Scutellaria galericulata L.Figure 4 Content of biologically active substancesin Scutellaria galericulata L., mg/g302520151050mAU0.0 2.5 5.0 7.5 10.0 12.5 15.0 17.5min12345Rosavin Salidroside Rosin Rosarian Methyl Gallate8006004002000mAU0.0 5.0 10.0 15.0 20.0 25.0 30.0 35.0 40.0minScutellarin Baicalin Baicalein ApeginineChrysin Luteolin VogoninTable 1 Formulation of the whey drink fortified with Rhodiolarosea L. concentrateComponentAmount1 2 3 4 5 6Whey, mL 70.0 60.0 50.0 70.0 60.0 50.0Apple juice, mL 30.0 40.0 50.0 20.0 20.0 20.0Sugar, g 3.0 3.0 3.0 3.0 3.0 3.0Apple pecin, g 0.5 0.5 0.5 0.5 0.5 0.5Concentrate ofRhodiola rosea, mL 0.1 0.1 0.1 0.1 0.1 0.1Lemon acid, g 0.04 0.04 0.04 0.04 0.04 0.04Drinking water, mL – – – 10.0 20.0 30.0166Zaushintsena A.V. et al. Foods and Raw Materials, 2020, vol. 8, no. 1, pp. 163–170obtained data prove that both plants have good prospectsfor functional food industry.Whey and cottage cheese are high-protein dairyproducts and are beneficial for human health. Theyserved as bases for formulations of two new functionalproducts: a whey drink fortified with BAS extractedfrom rose root concentrate and cottage cheese fortifiedwith BAS extracted from scullcap roots.The formulation of the whey drink included cottagecheese whey, apple juice, sugar, rose root concentrate,and drinking water. Citric acid served as a regulatorof acidity, while apple pectin was used as a stabilizer(Table 1). We tested six formulations of the newproduct. The first three samples had a different amountof apple juice. The remaining three samples differed inthe amount of water, while the volume of apple juiceremained the same. Water affects sensory properties andregulates the acidity of the finished product.In order to determine the optimal formulation, thedrink underwent a sensory evaluation for appearance,consistency, flavor, and color on a five-pointscale (Fig. 5).Variants 3 and 6 received the highest score. Whenthey were compared with each other, preference wasgiven to variant 6. It had the highest sensory evaluationboth in terms of flavor and color. Therefore, variant 6was selected for the production of the functional product.The technological process for the whey drinkfortified with rose root concentrate included thefollowing stages: raw material delivery and sensoryevaluation, mixing the components, pasteurization,cooling, bottling, packaging, and storage (Fig. 1).At the first stage, the raw material was evaluatedaccording to the main quality indicators. Raw materialsthat met the requirements of regulatory and technicaldocumentation passed on to the next stage. The initialmix was made up of the main ingredients, i.e. wheyand drinking water, which entered the tank through apipeline. Apple juice and rose root concentrate wereintroduced manually. The rose root concentrate wasa dense, homogeneous dark brown mass. The dryingredients, i.e. sugar, pectin, and citric acid, weregradually added to the resulting solution. A continuouslyworking stirrer prevented lump formation. To suppressthe development of vegetative microorganisms, the mixwas pasteurized at 80–85°C for 15–20 s. The resultingdrink was cooled to 10°C, bottled, and capped inuniform vessels.Tables 2 and 3 show the content of BAS in thefinished product and the results of sensory, physicochemical,and microbiological evaluation. All theBAS introduced into the formulation of the functionaldrink were represented in quantities that were foundsufficient for practical use. State-issued Recommended(a) (b) (c)Figure 5 Sensory evaluation of the whey drink: (a) formulations 1–3; (b) formulations 4–6; (c) formulations 3 and 6, which provedoptimalFigure 6 Flow chart for the whey drink fortified with biologicallyactive substances extracted from Rhodiola rosea L.Table 2 Biologically active substances in the functional wheydrink fortified with Rhodiola rosea concentrate L.Component Content in theconcentrate, mg/gContent in the finisheddrink, mg/100 gRosavin 16.89 ± 2.11 0.31 ± 0.077Salidroside 14.35 ± 2.52 0.49 ± 0.08Rosin 5.04 ± 0.93 0.11 ± 0.001Rosarin 2.01 ± 0.37 0.17 ± 0.012Methyl gallate 6.8 ± 1.05 0.12 ± 0.032Appearance and consisntencyFlavor ColorAppearance and consisntencyFlavor ColorAppearance and consisntencyFlavor Color167Zaushintsena A.V. et al. Foods and Raw Materials, 2020, vol. 8, no. 1, pp. 163–170Practice MP 2.3.1.1915-04 highlights the level of BASconsumption. According to the data provided in thedocument, the new functional drink satisfied 40–45% ofthe reference daily intake for phenolic compounds andphenylpropanoids. The performed evaluation of sensory,physico-chemical, and microbiological properties ofthe drink showed that it corresponded to another stateissuedstandard – Technical Requirements 10.51.55-001-02068309-2019.The unique properties of skullcap, or Scutellariagalericulata, have never become an object of foodtechnology. However, it is rich in flavonoids, and afunctional product fortified with its BAS will have abeneficial effect on various systems of human body.Using the above techniques, we obtained anotherfunctional dairy product – cottage cheese fortified withskullcap concentrate. The experiment involved fivevariants: a control sample, two samples with cranberryjam, and two samples with cherry jam.Table 4 demonstrates the formulation, while Fig. 7shows the flow chart for the producing of cottage cheeseenriched with skullcap concentrate.The sensory analysis of the cherry jam samplesrevealed good monogenicity, consistency, andappearance in both variants. Variant 3 was given the bestscores for flavor (Fig. 7a). This sample contained 81 mLof cherry jam, 9 g of sugar, and 0.025 mL of scull-capconcentrate per 81 g of cottage cheese. The samples withcranberry jam showed no significant differences. Aftera comparative analysis of all the options, variant 3 wasannounced best according to taste properties.The technology for the new cottage cheese productincluded the following stages: preparation of the rawmaterial, mixing, heating, homogenization, cooling,packaging, and storage (Fig. 8). Raw materials wereevaluated according to the main quality indicators andregulatory documentation. To prepare the mix, cottagecheese was put into the kneading machine. Jam, sugar,and scull-cap concentrate were added manually. Theobtained mix underwent a thermal treatment at 62°Cfor 15–20 s to suppress the development of vegetativemicroorganisms. To obtain a homogeneous texture, thecottage cheese was homogenized at 62°C. After that,the finished cottage cheese was cooled to 20°C andpackaged. The product was stored at 4 ± 2°C.A biochemical analysis of the finished productrevealed sufficient quantities of BAS (Table. 5). Table 6shows sensory, physico-chemical, and microbiologicalindicators of the fortified cottage cheese.Figure 7 shows the results of the sensory evaluationof appearance, consistency, flavor, and color on a fivepointscale.Table 3 Sensory, physico-chemical, and microbiologicalindicators of the functional whey drink fortified withRhodiola rosea L. concentrateIndex PropertyAppearance and texture Opaque liquid with slight phaselayeringColor Intrinsic, uniformTaste and smell Characteristic, no extraneous flavorsand odors; tastes a little sourMass fraction of solids, % 9.7 ± 0.3Mass fraction of fat, % 0.02 ± 0.03Acidity, °Т 47.5 ± 0.8Release temperature, °C 4 ± 2Coliform bacteria, per0,01 cm3Not detectedYeast and mold, CFU/cm3 ≤ 1,0×10–1Pathogens, includingsalmonellaNot detectedTable 4 Formulation of the cottage cheese fortified withScutellaria galericulata L. concentrateComponent Amount1 2 3 4 5Cottage cheese, g 91.0 86.0 81.0 86.0 81.0Cherry jam, mL – 5.0 10.0 – –Cranberry jam, mL – – – 5.0 10.0Sugar, g 9.0 9.0 9.0 9.0 9.0Concentrate of Scutellariagalericulata, mL0.025 0.025 0.025 0.025 0.025(a) (b) (c)Figure 7 Sensory evaluation of the cottage cheese: (a) formulations 2 and 3; (b) formulations 4 and 5; (c) control formulation 1 andformulations 3 and 5, which proved optimalAppearance and consisntencyFlavor ColorAppearance and consisntencyFlavor ColorAppearance and consisntencyFlavor Color168Zaushintsena A.V. et al. Foods and Raw Materials, 2020, vol. 8, no. 1, pp. 163–170Figure 8 Flow chart for the cottage cheese fortified withbiologically active substances extracted from Scutellariagalericulata L.Table 5 Main flavonoids in the cottage cheese fortified withbiologically active substances extracted from Scutellariagalericulata L.Component Content in theconcentrate, mg/gContent in the finishedcottage cheese, mg/100 gScutellarein 22.27 ± 2.23 0.26 ± 0.019Baicalin 34.37 ± 3.47 0.48 ± 0.11Baicalein 16.3 ± 2.19 0.26 ± 0.019Apigenin 18.80 ± 1.98 0.23 ± 0.019Chrysin 6.50 ± 1.13 0.14 ± 0.012Luteolin 5.40 ± 1.00 0.09 ± 0.02Vogonin 3.60 ± 0.90 0.12 ± 0.014Table 6 Sensory, physico-chemical, and microbiologicalindicators of the cottage cheese fortified with biologicallyactive substances extracted from Scutellaria galericulata L.Index PropertyAppearanceand consistencyHomogeneous, pasty, softColor White, with the hue characteristicof the introduced componentsFlavor Pure, sour-milk, sweet, witha touch of added ingredientsMoisture content, % 59.3 ± 3.9Mass fractionof protein, %12.4 ± 0.7Mass fraction of fat, % 3.8 ± 0.7Acidity, °Т 149.3 ± 10.9Release temperature, °C 4 ± 2Lactic acidmicroorganisms, CFU/cm31×107Coliform bacteria,per 0,01 cm3Not detectedYeast and mold, CFU/cm3 Not detectedPathogens, includingsalmonellaNot detectedRaw material delivery and qualityevaluationMixingThermal treatmentt = 62 ± 3°C, τ = 15–20 sHomogenizationt = 62 ± 3°CCoolingt = 20 ± 3°CPackagingStoraget = 4 ± 2°СCONCLUSIONThe present research established the content ofbiologically active substances obtained from twomedicinal plants of the Kemerovo Region. It featuredthe rhizomes and roots of Rhodiola rosea harvested inthe subalpine belt of the Kuznetsk Alatau mountains andthe roots of the Scutellaria galericulata harvested on therocky outcrops along the Tom’ River.The biomass was tested for biologically activesubstances and revealed good pharmacologicalprospects, i.e. high antioxidant, anti-inflammatory,antibacterial, antiviral, and apoptotic properties.A set of experiments resulted in two formulations ofnew functional dairy products: a whey drink fortifiedwith biologically active substances extracted fromRhodiola rosea concentrate and cottage cheese fortifiedwith biologically active substances extracted fromScutellaria galericulata.CONTRIBUTIONThe authors were equally involved in writing themanuscript and are equally responsible for plagiarism.CONFLICT OF INTERESTThe authors declare that there is no conflict ofinterest related to the publication of this article.