bluuebunny/crossref_metadata_2025 huggingface dataset:
BEHAVIOUR OF ANIMAL-ORIGIN GELATINS TO ARTIFICIAL AGEING IN THE PROCESS OF RESTORING GILDED WOOD
Authors: Miu Lucretia , Carsote Cristina , Vacalie Emanuel , Niculescu Mihaela , Catrina Nicolae , Ionescu Marcel
Published: April 2024

Animal-origin glues are adhesives made by boiling animal tissues for a long time, and from the chemical point of view they are gelatinous and albuminoid protein substances bearing different names. The most frequently used are gelatins. They are extracted from raw animal hide residues, from cartilages, tendons, and from the gelatinous matter extracted from bones, on which the name and quality of gelatin depends. The gelatin extracted from unhaired hide waste/pelt waste resulting from unhairing bovine hide from tanneries was used in this article to study the behaviour to accelerated ageing of two types of gelatins used for gilding some wood samples with gold leaf. In this paper we aimed to find the damaging effects of heat and relative humidity on the gelatines (extracted from bovine hide and rabbit skin) based adhesives used for wood gilding. Therefore, a gold leaf was applied to a fir wood (pine tree) conditioned for ten years using commercial gelatin extracted from rabbit skin as well as gelatin extracted from bovine hide by-products. The gilding technique followed the traditional recipe in which adhesive, multiple layers of plaster, bolus were employed in order to fix the gold leaf. The gilded wood prepared as such was artificially aged in a special Binder-type aging chamber at 60? for 7 days, followed by conditioning in an incubator at 70% R.H., at 25? for 2 days, in nine cycles. The physical�chemical changes of gelatin-based adhesives resulting from these conditions, as well as stratigraphic and microstructural characteristics of gilding layers were analyzed by applying optical microscopy, colorimetric measurements and infrared spectroscopy with attenuated total reflection (FTIR-ATR). The obtained results showed that both gelatins have very good adhesive and structural properties and could be successfully used in the field of conservation and restoration.
BIOACTIVE COMPOUNDS FROM HORSERADISH FOR BIOTECHNOLOGICAL APPLICATIONS
Authors: Rosu Magdalena , Dragomirescu Monica
Published: April 2024

The horseradish (Armoracia rusticana) is a root vegetable that belongs to the botanical family Brassicaceae and due to the high content of bioactive compounds, it has of great interest in many biotechnological fields. The high content of polyphenols, phenols, flavonoids, vitamin C and detoxification enzymes makes horseradish to have a great antioxidant potential and positive effects on the health, being used from ancient times as medicinal plant. The abundance of minerals, vitamins and dietary fibre make horseradish worth to be considered as a natural functional food with a high energy value. In addition to all these biologically active compounds with specific properties for the pharmaceutical and food industry, peroxidase from horseradish (HRP) is known as a green biocatalyst for degradation of wastewater containing phenol. For economical efficient biocatalysts processes, and for a better stability of HRP in the harsh conditions of phenol degradation, immobilized enzymes are frequently used. All the immobilization methods have proven to be effective for HRP, starting to binding methods (physical adsorption, covalent binding), crosslinking, encapsulation and entrapment in porous biomaterials. The immobilized enzymatic preparations showed high specificity and selectivity and very good efficiency in removing the hazardous substants. HRP in immobilized form was also used to develop smart biosensors for detection of pollutants from wastewaters resulted from industrial processes.
CHARACTERISATION OF GENETIC DIVERSITY OF SOME BREAD WHEAT GROWN IN SEMI-ARID ENVIRONMENT IN ALGERIA USING SSR MARKERS
Authors: Kara Karima , Rached-Kanouni Malika , Zerrouki Alia
Published: April 2024

The assessment of genetic diversity is a key step in evaluating the adaptation of populations to new environmental conditions, and thus in the selection of new cultivars. The present investigation aimed to assess genetic variability of bread wheat (Triticum aestivum L.) genotypes grown in Algeria. The 17 hexaploid genotypes of bread wheat were assessed using 16 molecular microsatellites of SSR (Simple Sequence Repeat). Among the 16 microsatellite markers tested, only 11 markers were the most polymorphic and reproducible. The Polymorphism Information Content (PIC) values per locus varied from 0.14 to 0.70 with an average of 0.48 and 0.49. Genetic similarity between genotypes varied from 0.27 and 0.92 with an average of 0.60. The highest genetic distance value of 0.92 has been scored between Kauz/Pastor/Fiscal and Wbll1*2/Brambling. The lowest value of 0.27 scored between Cham6 and Pastor/Wbll1. Genetic similarity calculated from molecular data and used to produce a dendrogram. The genotypes involved were divided into two clear groups according to their origin and pedigree. The first cluster included wheat genotypes Ain Abid (local genotypes), Attila/2 Pastor, and 5119 (introduced genotypes). The second group revealed high polymorphism and subdivided into four sub-groups. The high diversity revealed among the wheat accessions grown in Algeria is likely to be used in genetic improvement programmes.
CHEMICAL AND RHEOLOGICAL CHARACTERIZATION OF HOMEMADE SOY MILK
Authors: Rotariu Lia Sanda , Popescu Georgeta-Sofia , Varsandan Adrian , Amzoiu Manuel-Ovidiu , Radu Florina
Published: April 2024

The objective of this work was to evaluate the physical, chemical and rhelogical characteristics of vegetable milk of soybean (soymilk homemade prepared, and some types of soymilk purchased from Romanian supermarkets). Soymilk is an alternative to dairy products and it has long been a traditional drink in China, Japan and other parts of Asia. The soybean (Glycine max) is the most important bean in the world, providing a wide range of vegetable proteins. Soybean is an important source of many bioactive compounds, which are important for the health benefits conferred. Soymilk is a colloidal solution obtained in the form of water extract from swollen and ground soybeans. Soymilk is rich in protein, calcium and has no saturated fat. It is low in calories, being the perfect alternative for people with lactose intolerance. This kind of drink is especially used for vegetarian people, people with lactose intolerance, and those who hold religious fasting. The soymilk has been prepared from analyzed grains and then some chemical and physical characteristics of milk have been assessed. We investigated moisture and total dry content substance (TDC), total mineral content- ash content, macronutrients content (fat, protein and carbohydrates content) for soybeans and soymilk samples. For soymilk, we established total solid content (brix grade), pH, sensory evaluation, and some rheological characteristics.
COCONUT MILK-BASED CHEESE ALTERNATIVES - ANTIOXIDANT, NUTRITIONAL AND SENSORY PROPERTIES
Authors: Dumbrava Delia-Gabriela , Breica Borozan Aurica , Raba Diana-Nicoleta , Popa Viorica-Mirela , Moldovan Camelia
Published: April 2024

Vegan alternatives to cheeses are in growing demand in European markets as more and more people are either lactose intolerant or switching to a plant-based diet. When the consumer chooses to buy a vegan cheese, his expectations are that the vegan product has the nutritional and organoleptic characteristics as similar as possible to those of conventional cheeses. This work aimed to obtain two variants of vegan alternative to cheese, using coconut milk as the raw material: one with the addition of white pepper and garlic powder (C1) and the second with the addition of turmeric and paprika (C2). Also, the finished products obtained were analyzed regarding the total content of polyphenols (Folin-Ciocalteu assay), antioxidant activity (DPPH free radical method), proximate composition, energy value and sensory properties (five points hedonic scale assay). The C2 product variant with the addition of turmeric and paprika stood out for the highest content of total polyphenols (5,17�0,14 mg gallic acid/g) and the best DPPH free radical inhibition activity (55,86�0,34 %). Concerning the proximate composition and energy value, the differences between the two products were small, and at the sensory analysis the C1 variant obtained good scores (over 4) and C2 very good scores (over 4.5) in all sensory characteristics.
COMPARATIVE STUDY ON THE BENEFITS OF THE USE OF GAME MEAT IN THE PHYSICO-CHEMICAL AND SENSORY CHARACTERISTICS OF A COMMON CONSUMER PRODUCT
Authors: Alexandru Rinovetz , Petru Bogdan Radoi , Ariana Velciov , Florina Radu , Cocan Ileana
Published: April 2024

In recent years, consumers, including domestic meat consumers, have been looking for new products with high biological and nutritional value, plus flavour. Consumer concern for a healthy diet has led to increased demand for low-fat, low-cholesterol products, coupled with growing interest in returning to traditional products as an option to advanced processing. Game meat could meet consumer needs and requirements as an alternative to meat from domestic animals, with the following recommendations: 1. low fat content; 2. optimal unsaturated/saturated fatty acid ratio; 3. high protein content; 4. low calorie content; 5. outstanding texture, taste and flavour. The main aim of the work was to obtain a salami-type product from wild boar (Sus scrofa) and roe deer (Capreolus capreolus) meat, from the Western area of Romania, followed by a comparative study of quality indicators with a similar advanced processed product from domestic pork. From a physico-chemical point of view, the determination of water, ash, protein, fat, NaCl, and finally the carbohydrate content and nutritional value were calculated. From a sensory point of view, appearance, consistency, taste, smell and general acceptability were investigated.
CONTROL TECHNIQUES USED TO MANAGE AND MITIGATE FOOD FRAUD
Authors: Raducu Branescu Geronimo , Canja Cristina Maria , Lupu Mirabela Ioana , Maier Alina , Mazarel Adrian
Published: April 2024

This paper aims to synthesize in a logical and coherent approach the main control techniques used in managing and combating food fraud, as well as to discuss their effectiveness. Given the impact that food fraud can have on consumers' health and well-being, anti- fraud control techniques used throughout the food chain are an important and relevant topic, still insufficiently addressed and accepted in the relevant economic environment. The objectives of the article include presenting the current context of food fraud, different anti-fraud control techniques and relevant examples, as well as drawing conclusions and recommendations for the future. By addressing this topic, the article aims to contribute to raising awareness about the importance of preventing and combating fraud of any kind in the food industry. Preventing and combating food fraud involves a multidimensional approach that includes food monitoring and control, enforcement of regulations and standards, and international cooperation. By implementing these measures, authorities can help protect consumers against fraudulent practices in the food industry. In conclusion, monitoring and controlling food supply chains is a proactive and essential approach to effectively combat food fraud. By applying these measures, it can be ensured that food reaches consumers with guaranteed authenticity and safety, thereby protecting public health and strengthening trust in industry.
CYTOLOGICAL DIAGNOSTIC TECHNIQUES FOR ENHANCING RESILIENCE IN BREEDING PROGRAMS
Authors: Emilian Onisan , Irina Petrescu , Ioan Sarac , Dorin Camen , Ciprian Stroia
Published: April 2024

Since the inception of modern plant breeding, especially with the discovery of heterosis and the development of hybrids, which are known for their ability to enhance crop yields, plant breeders have consistently strived to advance and identify an efficient method for developing inbred lines. In this endeavor, breeders have encountered various challenges, including the complexity of requiring multiple generations to develop inbred lines and the struggle to find effective ways to optimize this process. In our research, we aim to present a method for cytological diagnosis and the identification of high levels of inbreeding. Our study involves the analysis of sunflower genotypes, both hybrids and inbred lines, regarding the mitotic index and its correlation with leaf area and root development in an automatic rhizotron. During our research, we observed significant differences between hybrid genotypes and inbred lines in terms of the mitotic index and variations in leaf area and root development. Therefore, this research provides insight into the applicability of cytology for timely identification and elimination of inbred genetic material, thereby contributing to increased resilience and economic efficiency in breeding programs through the adoption of cytological diagnostic techniques.
CYTOTOXIC EFFECT OF CHELIDONIUM MAJUS FREEZE DRYED EXTRACT: IN VITRO STUDY ON SKIN CANCER LINE
Authors: Romanu Ramona Maria , Alina Anton , Tripon Maria Roberta , Dehelean Cristina , Tulcan Camelia
Published: April 2024

The multiple therapeutic properties of Chelidonium majus are known and well documented in the bibliography, being used for a long time in Chinese homeopathic medicine [1]. At the level of the skin, in traditional folk medicine, C. majus is used to treat warts, condylomas, and papillae, which are due to human papillomavirus (HPV) infections [2, 3]. In this context, the aim of this study was to assess the potential antitumor effects of C. majus extracts on human melanoma cells - A375 - and to evaluate it in terms of cell viability and morphology changes. Thus, an extract of C. majus (C_ex) was obtained in order to assess its potential antitumor effects. This extract was then tested on human melanoma cells - A375 - and evaluated in terms of cell viability and morphology changes. The results of the study highlighted the potential cytotoxic effect of C_ex on melanoma cells. It was observed that cell viability decreased in a dose-dependent manner after 24 hours. Moreover, the morphological changes are consistent with those observed following a cell viability test, exhibiting the characteristic signs of cell death.
EFFECT OF CABBAGE INTERCROPPING ON SOIL MICROBIAL AND ENZYME ACTIVITIES
Authors: Mladenova Gergana , Malcheva Boyka , Yordanova Milena
Published: April 2024

Intercropping increases biodiversity in vegetable fields. It affects both above-ground and soil communities. The aim of the research was to study and analyze the soil microbiological and enzymatic activity in intercropping of cabbage with leek, green bean, tagetes, flower mix, and dill. The studies were carried out in two directions: 1) of microflora, as a sensitive indicator of the microbiological status of soils; 2) enzyme research, such as functional characterization and expression of microbial activity. Soil biogenicity increases at the end of the growing season in all variants. In the middle of the growing season, the biogenicity is highest with "cabbage and flower mix", while at the end of the growing season with "cabbage and tagetes". For the entire vegetation period, the biogenicity and catalase are consistently the lowest when intercropping cabbage and leeks, as well as cabbage and dill in the middle of the growing season. A regrouping was found in the composition of the general microflora in the variants: "cabbage and leek", "cabbage and beans" and "cabbage and flower mix" the bacilli began to dominate the non-spore-forming bacteria. Catalase and cellulase have the highest values at the end of the growing season in most combined variants.
EFFECT OF EXTRUSION PARAMETERS ON THE EXTRUDED PRODUCTS FEATURES
Authors: Cotovanu Ionica , Mironeasa Silvia , Ungureanu-Iuga Madalina , Mironeasa Costel
Published: April 2024

The extrusion process is recognized as the most versatile processing technology, and it can be used to produce food with higher nutritional, functional, and sensory qualities. The extrusion process involves forcing a mixture of ingredients through a small die under controlled conditions of temperature, pressure, and shear. This review highlights the main effects of the process parameters (feed rate, feed moisture, screw speed, barrel temperature, raw material characteristics, etc.) and system parameters (specific mechanical energy, residence time, product pressure, and temperature, etc.) on the features of extruded products (expansion ratio, bulk density, texture and color parameters, water absorption capacity, swelling capacity, thermal properties, sensory characteristics, etc.). Extrusion conditions can decrease the expansion ratio and increase bulk and apparent density. When humidity decreases and temperature increases, the Maillard reaction improves, while screw speed negatively affects color change because it influences residence time. Product final porosity, texture, and moisture content are also subject to various changes. The extrusion process can lead to changes in particle size distribution, influencing the mouthfeel and sensory attributes of the product. At high temperatures, screw speed and low moisture, water absorption capacity can decrease, whereas, at low screw speed, it increases. The effects of extrusion parameters on these properties can vary depending on the specific ingredients and formulations used, and the interactions between different parameters can be complex, leading to intricate changes in the features of extruded products. Thus, more advanced research needs to be done.
EFFICACY OF ENTOMOPATHOGENIC MICROORGANISMS FOR ECOFRENDLY MANAGEMENT OF HELICOVERA ARMIGERA (HUB) LARVAE IN CORN CROP
Authors: Virteiu Ana-Maria , Grozea Ioana , Stef Ramona , Chis Codruta , Arsinte Ion
Published: April 2024

In the western part of Romania, Helicoverpa armigera larvae cause significant damage to several types of agricultural and horticultural crops leading to considerable economic losses, so the purpose of this paper was the use of some ecofrendly agricultural practices, namely the use of entomopathogenic microorganisms. The field experiment was conducted at the Research farm of West Land Company SRL, Jimbolia, (Timis County). The trial was laid out during 2022 vegetation season, in randomized block design with seven treatments: control plot, Bacillus sphericus + Glomus (2%) � 5 l/ ha, Metarhizium anisopliae + Glomus (2%) � 5 l/ ha, Bacillus thuringiensis var. kurstaki � 1 kg/ ha, chlorantraniliprole � 125 ml/ ha, indoxacarb � 250 ml/ ha (withdrawn from the market in 2022) and chlorantraniliprole 50 EC - 150 ml/ ha; replicated thrice having a plot size of 3042 sqm. The larval population of H. armigera was recorded before spraying and at 48 hours, 7 and 14 days after spraying. All treatments were significantly superior to control plots in reducing larval populations. Among the chemicals, percent larval reduction over control was highest at 7 days after spraying in chlorantraniliprole - 125 ml/ha plots, with an efficiency coefficient of 87.88%. Looking into the efficacy of the bioinsecticides, it was highlighted that the treatments with Bacillus thuringiensis var. kurstaki proved to be the most effective in minimizing the larval population of H. armigera in corn crop, showing an efficiency coefficient of 87.88% at 7 days, respectively 81.96% at 14 days after spraying.
ELETTARIA CARDAMOMUM: CHEMICAL COMPOSITION AND ANTIMICROBIAL ACTIVITY. AN IN VITRO STUDY
Authors: Obistioiu Diana , Hulea Anca , Imbrea Ilinca , Popescu Iuliana , Imbrea Florin
Published: April 2024

Recent years have seen an increase in microbial resistance, which has led to great challenges for the medical community in terms of treating diseases and the food industry in terms of contamination and the loss of shelf life. This research aimed to evaluate the chemical composition and antimicrobial activity of the essential oil of Elettaria cardamomum against the following reference strains: Streptococcus pyogenes (ATCC 19615), Staphylococcus aureus (ATCC 25923), Shigella flexneri (ATCC 12022), Pseudomonas aeruginosa (ATCC 27853), Escherichia coli ( ATCC 25922), Salmonella typhimurium (ATCC 14028), Haemophilus influenzae type B (ATCC 10211), Listeria monocytogenes (ATCC 19114), Bacillus cereus (ATCC 10876) Clostridium perfringens (ATCC 13124), Candida parapsilopsis (ATCC 22019) and Candida albicans ( ATCC 10231). The chemical analysis revealed 24 GC-MS- identified compounds using a Shimadzu QP 2010 Plus apparatus (Columbia, SC, USA) equipped with an AT WAX 30 m 0.32 mm 1 ?m capillary column. The antimicrobial activity and MIC evaluation using the microdilution method suggested a higher efficacy against Gram-positive bacteria and fungi than Gram-negative bacteria.
ENHANCING THE ANTIOXIDANT ACTIVITY OF CHAMOMILE: EXPLORING THE IMPACT OF ULTRASOUND ON PROTEIN EXTRACTION
Authors: Lupaescu Ancuta-Veronica , Flutur Nicoleta , Petre Brindusa-Alina , Iavorschi Monica , Ursachi Florin
Published: April 2024

Chamomile flower, a well-known medicinal plant, possesses significant antioxidant properties attributed to its diverse array of bioactive compounds, including antioxidant proteins. These proteins are vital in combating oxidative stress and neutralizing harmful free radicals. To fully harness the antioxidant potential of chamomile, it is imperative to optimize the extraction methods. This study evaluates the effectiveness of nonconventional mechanical extraction methods using ultrasound to extract antioxidant compounds from chamomile, comparing it with a traditional agitation-based technique. The extracts obtained using green solvents such as basic aqueous solutions or phosphate-buffered saline (PBS) showed that while the ultrasound extraction requires a shorted extraction time compared to traditional methods, it yields a more active extract in terms of antioxidant activity. These active constituent-rich extracts were then subjected to thorough characterization and quantification using advanced analytical techniques, such as gel electrophoresis, mass spectrometry, UV-vis, and FTIR spectroscopy. Finally, the antioxidant capacity of the aqueous extract was determined using the DPPH free radical method and the FRAP assay.
EVALUATION OF HIGH NUTRITIONAL BREAD OBTAINED FROM WHOLE WHEAT FLOUR, KONJAC AND PSYLLIUM BLENDS
Authors: Negrea Monica , Cocan Ileana , Alexa Ersilia , Obistioiu Diana , Stoin Daniela
Published: April 2024

The current orientation towards a healthy, calorie-free, high nutritional diet requires the identification and study of new ingredients with high nutritional properties, which introduced into the bread consumed daily, contribute to a suitable diet both for people with special diet needs and for healthy people. In this regard, the use of vegetal matrices such as konjac flour and psyllium bran in the bakery products represents a new idea that could be implemented in the food industry in order to diversify the range of low glycemic and high fiber bakery products. The aim of the study is to investigate the effect of konjac flour and psyllium bran as sources of dietary fibre at different level of substitution of whole wheat flour (0%, 5%, 10%) on the physical-chemical composition, textural and sensorial properties of developed bread. Results showed that the nutritional value of the studied bread samples increased significantly with increasing levels of konjac flour and psyllium bran. The mean sensory scores obtained showed that bread with 10% substitution KF5PB5 (5% konjac flour + 5% psyllium husk) had the highest taste, texture, crust and overall acceptability scores in all the attributes evaluated showing high acceptability from consumers. This study aimed to obtain seven types of bakery products with high fibre content and gluten free: control bread � CB; 5% konjac flour � KF5; 10% konjac flour � KF10; 5% psyllium bran � PB5; 10% psyllium bran - PB10; 5% konjac flour and 5% psyllium bran � KF5PB5; 10% konjac flour and 10% psyllium bran � KF10PB10 and evaluate their bakery parameters, nutritional value and consumer acceptance.
EVALUATION OF THE CHARACTERISTICS OF OLEOGELS BASED ON CARNAUBA WAX AND THE ROLE OF THEIR ADDITION IN THE WHEAT DOUGH
Authors: Codina Georgiana Gabriela , Ropciuc Sorina , Oroian Mircea Adrian , Dranca Florina , Leahu Ana
Published: April 2024

Different oleogels were obtained from olive oil (OL), grape seed oil (GO), sunflower oil (SO), walnut oil (WO) and hemp oil (HO) using carnauba wax as a gelling at different concentrations of 5%, 7%, and 9% (w/w). The physical characteristics of the oleogels obtained, such as oil binding capacity (OBC), peroxide index (IP) and color, were determined. From a structural point of view, the oleogels were further investigated by Fourier transform infrared spectroscopy (FT-IR). It was found that a higher concentration of oleogelator resulted in a denser structure of the oleogels, which provided a stronger oil retention capacity in the structure. The use of oleogels with carnauba wax in wheat flour dough was analyzed from a rheological point of view using a rheofermentometer device. The Rheofermentometer parameters namely the total CO2 volume production (VT, mL), maximum height of gaseous production (H�m, mm), volume of the gas retained in the dough at the end of the test (VR, mL) and retention coefficient (CR, %) were determined. According to our data, all the oleogel additions contributed to the formation of stable dough. Generally, compared to the control sample (prepared only from wheat flour) the dough rheological properties during fermentation have been improved by oleogels addition in wheat flour.
EVALUATION OF THE FATTY ACID PROFILE OF SOME VEGETABLE OILS OF ROMANIAN ORIGIN
Authors: Popa Viorica- Mirela , Dumbrava Delia-Gabriela , Misca Corina � Dana , Moldovan Camelia , Raba Diana-Nicoleta
Published: April 2024

Waste from the food industry is of considerable value and is a valuable raw material, containing proteins, minerals, carbohydrates, lipids, etc. Large quantities of fruit kernels are currently wasted every year from processing plants all over the world, including Romania. This not only means the loss of a potentially valuable resource, but also creates serious problems regarding their storage and logistics in terms of environmental pollution. In order to value such by-products, the aim of this work was to study and evaluate 7 samples of vegetable oils obtained under laboratory conditions, as well as their saturated and unsaturated fatty acid profile. The oils were extracted from plant material of Romanian origin: apricot, plum, sour cherry kernels, apple seed and linseed, almond and walnuts. GC-MS gas chromatographic method was used to determine the fatty acid composition. The dominant fatty acids were the unsaturated ones, i.e. oleic acid (apricot kernel oil,) in the range 51.72- 61.74 % and linoleic acid (apple seed and walnut oil) in the range 57.38 -59.46 %, while linolenic acid (53.15%) predominated mainly in linseed oil. Saturated fatty acids (palmitic and stearic) were also identified in all 7 oil samples, but in lower amounts (palmitic in the range 6.71 - 17.97% and stearic acid in the range 0.40-9.15%). With a high fat content and unsaturated fatty acid composition, these kernel and seed oils can be used in the food industry.
EVALUATION OF THE INFLUENCE OF GOJI FRUIT ADDITION ON THE NUTRITIONAL, BIOACTIVE AND SENSORY CHARACTERISTICS OF CHICKEN MEAT PATE
Authors: Cocan Ileana , Negrea Monica , Alexa Ersilia , Obistioiu Diana , Radoi Bogdan
Published: April 2024

The main aim of the paper was to obtain a chicken meat pate in which different proportions of goji berries were added in order to increase its functionality and protect it against lipid oxidation. The biofunctional properties of goji berries were initially evaluated by determining total polyphenol content (TPC), total flavonoid content (TFC) and total antioxidant activity using the DPPH method. The values obtained allowed estimation of the amount of goji fruit that could successfully replace the synthetic antioxidant (sodium nitrite) commonly used in meat preparations. Three samples of chicken pate with different proportions of goji fruit and two samples of pate were obtained, one of which had sodium nitrite added and the other without any addition. The five pate samples were obtained following the same basic recipe and the same technological process. All five pate samples were analysed from a physical-chemical point of view by evaluating their proximate composition, i.e. moisture, ash, protein, fat, salt and carbohydrate content, and finally their nutritional value was calculated. The sensory analysis aimed to evaluate the taste, smell, appearance, consistency and general acceptability of the pate samples obtained. The values obtained for the five samples were compared to highlight the nutritional, oxidative stability and sensory benefits of goji berries.
EVALUATION OF THE OILS STABILITY OBTAINED BY CULTIVATING
SOME SUNFLOWER HYBRIDS HIGH OLEIC HIGH STEARIC ( HOHS) IN
THE WESTERN REGION OF ROMANIA
Authors: Popescu Iuliana , Okros Adalbert , Nita Simona , Alexa Ersilia
Published: April 2024

The oil obtained from linoleic sunflower hybrids grown mainly by Romanian farmers shows a low oxidation stability. In the period 2021-2023, high oleic and high oleic high stearic sunflower hybrids were cultivated experimentally in the western part of Romania. A good climatic and pedological adaptability was observed both in the intensive conventional culture and in the biologic one. The fatty acid profile showed the same characteristics. The oil obtained from linoleic sunflower hybrids grown mainly by Romanian farmers shows a low oxidation stability. Oils were extracted from the obtained products by different methods: cold pressing, hot extraction, microwave extraction. The fatty acid profile of the oils was determined by gas chromatography. The oxidation stability testing of the oils was done with the Oxitest aparatus, under conditions of accelerated oxidation at different temperatures, from the values of the induction periods until the appearance of the oxidation products, determining the shelf life of the oils.
FOOD ATTRIBUTES OF FORTIFIED FOODS: AN ANALYSIS OF CONSUMPTION BEHAVIOUR
Authors: Chinnici Gaetano , Zarba Carla , Privitera Donatella , Matarazzo Agata , Scuderi Alessandro
Published: April 2024

The issue of food security, in the face of threats as resource scarcity, climate change, population growth, pollution etc confronts the agri-food systems all over the world with the challenge of pursuing resilience and sustainability. Western populations do not currently experience food shortages, but others do not have enough food available and some others suffer from hunger. Besides, a topic gaining much attention is the malnutrition condition of the global population. International research present fortification as a novel approach to promote public health in the fight against severe nutritional deficiencies (vitamin A, iron, and zinc), particularly in developing Nations, in the context of micronutrient malnutrition. Consumers� acceptance of fortified products are receiving more and more attention from the institutional, scientific and industrial sphere. The present survey aims at investigating the level of consumer�s knowledge regarding fortified products, the factors influencing their purchasing decisions, their food value systems in terms of sensory evaluation and economic valuation compared to conventional ones and the traits influencing the higher willingness to pay for these foods.. to identify The investigation on the factors that may influence the propensity and frequency of fortified products� consumption bases on a survey sample. Specifically, following the administration of an ad hoc questionnaire, the methodology comprehend statistical analyses: the Principal Component Analysis (PCA) that synthetized the food values and the consumption motivations comprised in the questionnaire and a non-hierarchical Cluster Analysis to categorize fortified products consumers. The investigation conducted identified the Italian customer profile of fortified food product.
FORMULATION OF OLEOGELS BASED ON CANDELILLA WAX: PHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERIZATION
Authors: Ropciuc Sorina , Codina Georgiana Gabriela , Oroian Mircea Adrian , Dranca Florina , Leahu Ana , Prisacaru Ancuta Elena
Published: April 2024

The aim of the study was to characterize the gelling effect of candelilla wax (DW) using different types of cold-pressed vegetable oil (sunflower oil, olive oil, walnut oil, grape seed oil and hemp seed oil). The structuring of the oleogels was achieved by hot incorporation of oil with different percentages of carnauba wax, as follows: 3%, 5% and 11%. Characterization of the oleogels was done by determining the chemical and physical properties of the oleogels, the oil binding capacity and the texture of the oleogels were determined. The color differences were highlighted by the CIE Lab color scale for evaluating the lightness index (L*), components a and b. Candelilla wax showed a strong gelling capacity of over 99.70% for the addition of 11% and capacity minimum of 74.34% for the 5% addition. The value of the peroxide index decreased when the oleogelator concentration increased. The rheological properties were determined by measuring the viscoelastic parameters. The frequency sweep test showed that the storage modulus, loss modulus and viscosity of candelilla wax oleogels were increased with increasing wax concentration. The obtained results demonstrate the fact that candelilla wax can be used in small concentrations to obtain oleogels with a solid texture and easy to incorporate into food products as solid fat substitutes. Harder oleogels, obtained by adding 11% wax, can be effective in delaying oil oxidation during storage. Therefore, these oleogels illustrate that candelilla wax can be of great value in the food field.
IMPACT OF TEMPERATURE AND SOWING DEPTH ON GERMINATION, GROWTH AND DEVELOPMENT OF THE INVASIVE SPECIES ASCLEPIAS SYRIACA
Authors: Ramona Stef , Grozea Ioana , Kincel Klaudia , Virteiu Ana-Maria , Carabet Alin
Published: April 2024

Asclepias syriaca is a perennial species, native to North America. In Romania, being introduced as an ornamental species, in present being found in different habitats (agroecosystems) and on ever wider areas causing damage. Although the basic biological characteristics of Asclepias syriaca are known, its control is a significant problem. As a result, we hypothesized that temperature and sowing depth can be used to reduce the population of Asclepias syriaca. To test this, the seeds were put at 5?C, 27?C, room temperature, after which they were sown at a depth of 0.5 cm and 1 cm respectively, the responses regarding the germination and growth of Asclepias syriaca plants were studied in the laboratory. Following protocol was determined: the length of the roots, the height of the plants and the fresh weight. Asclepias syriaca seeds sown at 1cm depth showed a higher germination percentage compared to those sown at 0.5 cm. The seeds exposed at 27?C were the first to germinate exerting a higher height. Those subjected to the clipping method did not show a stimulation of the germination percentage and the roots and height showed the lowest values. At 5?C the germination percentage is reduced.
IMPROVING THE QUALITY OF UNHEATED TOMATO JUICE BY USING PLANTS RICH IN BIOACTIVE COMPONENTS
Authors: Popescu Georgeta-Sofia , Ienciu Anisoara , Pirvulescu Luminita , Radu Florina , Bordean Despina Maria
Published: April 2024

Tomatoes (Solanum Lycopersicum) are fruits rich in bioactive substances, especially compounds with antioxidant characteristics. Tomato fruits are a source of vitamin C, having beneficial properties for health. Current indications lead us to the conclusion that tomato fruits are potential candidates for the study of bioactivity, as well as for functionally developed fruits. The activity of these bioactive compounds is to combat the activity of free radicals. Tomatoes are the most popular vegetable crop in the world. These vegetables are important due to their high contribution to human health and nutrition. The attractive colour and flavour of tomato have made it a dietary staple in many parts of the world One of the most popular options for consuming tomatoes is tomato juice. Raw tomato juice is known as a good energy drink, tasty, and filled with health benefits. The motivation, in this case, was to obtain food products with superior taste and nutritional properties that fall within the scope of food engineering. The main objective of our study was to obtain and reveal some physicochemical and nutritional properties of some varieties of raw tomato juice with the addition of green chillies and horseradish. These additions increased the antioxidant content of the juice and also improved the sensory characteristics of the two types of juice.
JAPANESE HONEYSUCKLE (LONICERA JAPONICA L.): A VALUABLE SOURCE OF ANTIOXIDANT AND ANTIBACTERIAL METABOLITES
Authors: Tripon Maria Roberta , Gaspar Cristina Mirabela , Enea Mihaela Elisabeta , Camen Dorin Dumitru , Tulcan Camelia
Published: April 2024

The use of natural products for healing purposes has gained great attention worldwide. Increased interest in certain plant products has been achieved mainly due to their ability to limit antibiotic resistance. Also, as the hypothesis that all biological processes at the cellular level are severely affected by the formation of free radicals has been confirmed, it is attempted to highlight some active principles in plants and their use as agents to counteract the oxidative process [1, 2]. This paper aims to demonstrate the antioxidant and antibacterial capacity of the alcoholic extracts from the flowers and leaves of Lonicera japonica, a widespread ornamental plant, as well as to carry out volatile compounds profiling from the essential oil of L. japonica. For the quantification of the antioxidant properties, the following assays were carried out: total antioxidant capacity (TAC), superoxide dismutase activity (SOD), total polyphenolic content and total flavonoid content. The antibacterial and antibiofilm activity of the extracts and essential oil were evaluated on multidrug-resistant Staphylococcus aureus and Escherichia coli strains. For the identification of the biologically active volatile compounds, GC-MS chromatographic analysis was carried out, with the NIST database as the identification source. The obtained results support the antioxidant, antibacterial, and antibiofilm potential of Lonicera japonica [3]. Regarding the flowering stage of the plant, the silver flower extract demonstrated a significant antimicrobial effect, mainly against E. coli. Thus, during the evaluation of the antioxidant potential of the extracts, considerable values were obtained for all tested parameters, supporting the antioxidant potential of this plant.
NUTRITIONAL AND PHYTOCHEMICAL ENRICHED MUFFINS BASED ON WHEAT FLOUR AND BAOBAB PULP FLOUR (ADANSONIA DIGITATA L.)
Authors: Dossa Sylvestre Agossou , Dragomir Christine , Plustea Loredana , Negrea Monica , Rivis Adrian
Published: April 2024

This study was examined to assess the beneficial effects of baobab flour (BF) on wheat flour (WF) muffins. Four (4) types of muffins, including control and 3 with 10, 20, and 30% BF, were produced and analyzed from a nutritional, phytochemical, and organoleptic point of view. The results of the nutritional analyses revealed that partial substitution of WF by BF significantly improved the nutritional characteristics of the muffins. There was a significant increase in mineral and lipid content in the muffins as BF became more abundant. The muffin with 30% BF (BWM3) was the richest in macro and microelements apart from Mn (Zn: 11.12�0.12 mg/kg; Fe: 19.87�0.01 mg/kg; Mn: 3.17�0.06 mg/kg; Ca: 347.76�5. 27 mg/kg; Mg: 289.92�2.47 mg/kg; K: 688.59�3.02 mg/kg; Cu: 3.29�0.02 mg/kg and Ni: 0.316�0.007 mg/kg) and was 2 times richer in mineral substances than the control sample (MC). BF also significantly improved the phytochemical properties of the muffins. Between MC and BWM3, there was an increase of 31.74 mg/100g, 124.43 mg/100g, and 286.97% respectively in total polyphenol, total flavonoid, and antioxidant activity. Among the samples with BF, the one with 10% was the most appreciated by the evaluators. Not only was it the most appreciated, but it also obtained values close to MC. Our analyses and the literature suggest that BF can be used as an ingredient in bakery products to improve nutritional and phytochemical composition. However, due to its acrid taste, it is recommended that its level of substitution in muffins should not exceed 10%, to obtain a product acceptable to consumers.
NUTRITIONAL AND SENSORIAL CHARACTERISATION OF RAW DRY SALAMI WITH ADDITION OF GOJI AND NUTS
Authors: Velciov Ariana - Bianca , Cozma Antoanela , Heghedus � Mindru Ramona � Cristina , Rinovetz Alexandru � Erne , Rivis Adrian
Published: April 2024

Goji fruits (Lycium barbarum) are known for their very high content of antioxidants, supplemented by a high intake of vitamins, (including vitamins A, C and vitamins from the B complex), minerals (calcium, magnesium, selenium), proteins, fibers and amino acids. Thus, goji fruits have a very high nutritional potential, which is why their inclusion in the daily menu or their use for therapeutic purposes have proven extremely beneficial for the human body. Hazelnuts (Corylus avelana) and pistachios (Pistachia vera) are a great source of phytosterols, fibers and protein, also containing vitamins and minerals such as magnesium and vitamin E. The purpose of this study was to obtain a raw-dry salami with addition of goji fruits, hazelnut and pistachio, and to characterize our new formula in comparison with two types of salami from the local market, from the nutritional and sensory point of view. The total contents of fats, proteins, carbohydrates, mineral content, sodium chloride and moisture were determined. The results show that, compared to the salami sold on the market, our new formula - raw � dry salami with goji, hazelnut and pistachio has higher nutritional values. Regarding the sensory analysis, the tasters' preference was demonstrated for the salami with hazelnuts, pistachios and goji, this obtaining the highest scores in terms of texture, color, smell, taste and general acceptability. Consequently, we can observe that addition of goji berries, hazelnuts and pistachios when obtaining dry raw salami can optimize its nutritional and sensory quality.
OPTIMIZING A PROTOCOL FOR INDUCING AND SYNCHRONIZING ESTRUS IN SHEEP DURING NON-BREEDING SEASON
Authors: Caraba Ion Valeriu , Caraba Marioara Nicoleta , Dumitrescu Gabi , Pet Elena , Popescu Roxana
Published: April 2024

Induction and synchronization of estrus during non-breeding season is the most frequently used biotechnological method of assisted reproduction in sheep. Synchronization of estrus in sheep is a very important breeding technique as it can effectively improve the reproductive performance of sheep, minimize the effects of seasonal factors on sheep reproduction, extend the breeding season of sheep, shorten the estrus interval, increase the gestation rate, increase the birth rate, it can also lead to the shortening of the time between generations. The study proposes a method of inducing and synchronizing estrus during non-breeding season in Turcan sheep, which uses vaginal sponges with FGA (20 mg), supplemented by the administration of PGF2? (0.20 mg) and GnRH (7 �g). The analyzed parameters were: sponge loss rate, vaginitis onset rate, total percentage of ewes in estrus and gestation rate. The results obtained for the induction rate and synchronization of estrus during non-breeding, the reproductive period in sheep from the Turcana breed of 88.88%, respectively for the rate of pregnancy deception of 81.25% indicate that the method used was an efficient one.
OXIDATIVE STABILITY OF COCONUT OIL AND WALNUT OIL BY PHYSICO-CHEMICAL ANALYSIS AND FTIR SPECTROSCOPY
Authors: Moigradean Diana , Poiana Mariana-Atena , Bordean Despina-Maria , Stoin Daniela , Alda Liana-Maria
Published: April 2024

The indicator of the quality of edible oils is its oxidative stability. The oxidative reactions can be influenced by several factors (light, heat, oxygen reaction with unsaturated lipids) and by chemical and enzymatic mechanisms (autoxidation, photooxidation and lipoxygenases). These factors can accelerate lipid oxidation, decrease oxidative stability and cause significant modification on sensory properties, what lead to nutritional depreciation of edible oil and decrease in the shelf life. The aims of this study are to evaluate the oxidative stability of coconut oil and walnut oil during storage (12 month) because this has a significant influence on degree of oil freshness. The lipid oxidation gives rise to the existence of toxic compounds in the food products and contribute to the development of heart disease, cancer and atherosclerosis. The progress of lipid oxidation was assessed by measuring peroxide value (PV), p-anisidine value (AV) and total oxidation value (TOTOX). The low peroxide value signifies a high oxidative stability. The Totox value gives clear overall data analysis of the freshness of the oil; the lower the Totox value, the better the quality of oils. FTIR spectral data were used to determine the bands, which can be considered as the fingerprints of the oxidation. The results suggest that walnut oil quickly go rancid but the coconut oil keeps its good chemical properties during storage.
POSSIBILITIES FOR IMPROVING THE PRODUCTION AND CONSUMPTION OF MEAT AND MEAT PREPARATIONS IN TIMIS COUNTY, ROMANIA
Authors: Vaduva Loredana , Tirlea Ioana Cristina , Neamtu Alin , Suciu Aliodor Marius , Petroman Cornelia
Published: April 2024

To improve individual and total meat production, it is necessary to implement control models of anthropogenic influence on meat production, i.e., the readjustment and diversification of mammal and poultry meat productions to the needs of the processing industry and the regional market trend. Depending on the evolution of herds and productions, the implementation of measures to improve organizational management is aimed at ensuring, in addition to nutrition, environmental control and favourable maintenance conditions, obtaining maximum growth in all phases of the technological flow and good production of meat, in the context of an efficient use of feed and other inputs necessary for the expression of the species� biological characteristics at optimal parameters. Direct or indirect intervention through integrated management along the supply chain contributes to the stimulation and increase of individual productions, based on the attitude and level of knowledge, and on appropriate solutions, procedures, techniques, and operational facilities to reduce weight losses, exits from the herd, individual and total meat productions. The analysis of the evolution of the content and structure of the rural market depending on the differences between exports and imports requires the implementation of integrated management solutions to stimulate local production.