ABSTRACT BOOK - ceefood.conferences.ulbsibiu.roceefood.conferences.ulbsibiu.ro/2018/wp-content/uploads/2019/01/Abstract-Book.pdf · participants the opportunity to have contact with

UNDER THE PATRONAJ:

MINISTRY OF RESEARCH AND INNOVATION, RO

LUCIAN BLAGA UNIVERSITY OF SIBIU, RO

ABSTRACT BOOK

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HONORARY PRESIDENT

Prof. Dr. h.c. Hubertus Lelieveld, EFFoSTT and EHEDG Executive Committee,

GHI President, Netherlands

CONGRESS PATRONAGE

Prof. Ioan Bondrea Ph.D., Rector, Lucian Blaga University of Sibiu, Romania

CONGRESS CHAIR

Prof. Ovidiu TIŢA Ph.D., University Lucian Blaga, Sibiu, Romania

CONGRESS CO-CHAIRS

Prof. Mark Shamtsyan Ph. D., St. Petersburg State Institute of Technology, Technical

University, St. Petersburg, Russia

Prof. Nedovic Viktor, Ph. D., University of Belgrade, Serbia

Prof. Liviu Gaceu Ph.D., Transilvania University of Brasov, Romania

INTERNATIONAL SCIENTIFIC COMMITTEE

Prof. Adrian Riviș Ph.D., University of Agronomic Science and Veterinary Medicine

– Timișoara, Romania

Prof. Adriana-Luminita FÎNARU, Ph.D., ”Vasile Alecsandri” University of Bacău,

Bacău, Romania

Prof. Brian McKennaPh.D., Scientific Coordinator, ETP Food for Life, Ireland

Prof. Dr. Dietrich Knorr, Ph.D., Berlin University of Technology, IUFoST President,

Germany

Prof. Diana Banati, Ph.D., Executive and Scientific Director. International Life

Science Institute, Brussels, Belgium

Prof. Dumitru Mnerie Ph. D., University Politehnica Timisoara, Romania

Prof. Dumitru Tucu, Ph. D., University Politehnica Timisoara,Romania

Prof. Dan Vodnar, Ph. D., University of Agricultural Sciences and Veterinary

Medicine Cluj-Napoca, Romania

Gabriela Mohan, Senior Researcher, Technological Information Centre Manager,

National Research Institute for Food Bioresources Bucharest, Romania

Prof. Ganesh Bora Ph. D., Mississippi State University , USA

Prof. Gaceu Liviu Ph.D., Transilvania University of Brasov, Romania

Prof. Gustavo Barbosa Ph. D., Washington State University, USA

Prof. Dr. h.c. Hubertus Lelieveld, EFFoSTT and EHEDG Executive Committee,

GHI President, The Netherlands

Prof. Felicia Gligor Ph.D., University Lucian Blaga of Sibiu, Romania

Prof. Henrik Zielinsky Ph. D.,, Institute of Animal Reproduction and Food Research

of the Polish Academy of Sciences, Olsztyn, Editor in Chief of Polish Journal of

Food and Nutrition sciences, Poland

Prof. Kata Galic Ph. D., University of Zagreb, Croacia

Dr. Kostadin Fikiin Ph. D., Technical University of Sofia, Bulgaria

Prof. Lilia Ahrne Ph. D., Director Department for Process & Technology

Development, SIK, Gothenburg, Sweden, EFFoST President

http://ceefood.conferences.ulbsibiu.ro/2018/committees/#citem_72e0-275b

http://ceefood.conferences.ulbsibiu.ro/2018/committees/#citem_f6fd-60a3

http://ceefood.conferences.ulbsibiu.ro/2018/committees/#citem_c128-fa01

http://ceefood.conferences.ulbsibiu.ro/2018/committees/#citem_2242-318c

http://ceefood.conferences.ulbsibiu.ro/2018/committees/#citem_db5d-ab6c

Ludvig Josefsberg Ph. D., EHEDG President, Senior Director at Tetra Pak

Processing Systems Sweden

Prof. Mathe Endre Ph.D., University of Debrecen, HU, Hungary

Prof. Miklos Herdon Ph. D., University of Debrecen, Hungary

Prof. Mona Popa Ph. D., University of Agronomic Science and Veterinary Medicine

– Bucharest, Romania

Prof. Nastasia Belc, Ph.D,General Director of the National Research Institute for

Food Bioresources Bucharest, Romania

Prof. Ovidiu Tita, Ph. D., University Lucian Blaga, Sibiu, Romania

Prof. Patrizia Restani Ph. D., University of Milano, Italy

Prof. Petru Alexe Ph.D.,”Dunărea de Jos” University of Galați, Romania

Prof. Peter Raspor Ph.D., University of Ljubljana, Slovenia

Prof. Peter Siekel Ph. D., General director of the Naționale Agricultural and Food

Centre,Bratislava, Slovakia Prof. Rimantas Venskutonis Ph. D., Kaunas University

of Technology, Lithuania

Prof. Tetiana Mostenska Ph. D.,, vice-rector of National University of Food

Technologies, Kiev, Ukraine

Prof. Viktor Nedovic Ph. D., University of Belgrade, Serbia

Prof. Vladimir Kakurinov Ph. D., Consulting and Training Center “KEY” Republic

of Macedonia

Prof. Vladimir Telichkun, Ph. D., Hab., NUFT, Ukraine

Prof. Werner Hofacker Ph. D., University of Applied Science, Konstanz, Germany

Prof. Yaroslav Zasyadko Ph. D., vice-rector of National University of Food

technologies, Kiev, Ukraine

ORGANIZING COMMITTEE

Prof. Ovidiu Tita Ph.D., University Lucian Blaga of Sibiu, Romania

Eng. Mircea Ureche, General Manager Boromir SA, President of the Association of

Specialists in Milling and Bakery in Romania

Prof. Adrian Riviș Ph.D., University of Agronomic Science and Veterinary Medicine

– Timișoara, Romania

Prof. Liviu Gaceu Ph.D., Transilvania University of Brasov, Romania

Prof. Dan Chicea Ph.D, Director of Doctoral School, University Lucian Blaga of

Sibiu, Romania

Prof. Gruia Romulus Ph.D., University Transilvania of Brasov, Romania

Prof. Dumitru Tucu Ph.D., University Politehnica Timisoara, Romania

Prof. Dumitru Mnerie Ph.D., University Politehnica Timisoara, Romania

Prof. Felicia Gligor Ph.D., University Lucian Blaga of Sibiu, Romania

Prof. Mihaela Tita Ph.D., University Lucian Blaga of Sibiu, Romania

Prof. Neli Darie Ph.D., University Lucian Blaga of Sibiu, Romania

Prof. Nastasia Belc, Ph.D,General Director of the National Research Institute for

Food Bioresources Bucharest, Romania

Prof. Oancea Simona Ph.D., University Lucian Blaga of Sibiu, Romania

Prof. Popa Mona Ph.D., University of Agronomic Science and Veterinary Medicine

– Bucureşti, Romania

http://ceefood.conferences.ulbsibiu.ro/2018/committees/#citem_3eca-5a94

C.S. Sorin Corneliu Iorga, Ph.D, National Research Institute for Food Bioresources

Bucharest, Romania

Assoc. Prof. Cecilia Georgescu Ph.D., University Lucian Blaga of Sibiu, Romania

Assoc. Prof. Cretu Monica Ph.D., University Lucian Blaga of Sibiu, Romania

Assoc. Prof. Gabriela-Victoria Mnerie Ph.D., National R&D Institute forWelding

and Materiel Testing (ISIM Timi;oara), Romania

Assoc. Prof. Irina-Loredana IFRIM, Ph.D. , ”Vasile Alecsandri” University of

Bacău, Bacău, Romania Assoc. Prof. Mironescu Monica Ph.D.,University Lucian

Blaga of Sibiu, Romania

Assoc. Prof. Mironescu Ion Ph.D.,University Lucian Blaga of Sibiu, Romania

Assoc. Prof. Turtureanu Adrian Ph.D., University Lucian Blaga of Sibiu, Romania

C.S.II. Alina Culetu, National Research Institute for Food Bioresources Bucharest,

Romania

C.S. Oana M. Dumitru Ph.D, National Research Institute for Food Bioresources

Bucharest, Romania

Lecturer Cristea Ramona, Ph.D.,University Lucian Blaga of Sibiu, Romania

Lecturer Draghici Olga, Ph.D.,University Lucian Blaga of Sibiu, Romania

Lecturer Danciu Cristina, Ph.D.,University Lucian Blaga of Sibiu, Romania

Lecturer Iancu Maria Lidia, Ph.D.,University Lucian Blaga of Sibiu, Romania

Lecturer Ketney Otto Ph.D.,University Lucian Blaga of Sibiu, Romania

Lecturer Lengyel Ecaterina,Ph.D., University Lucian Blaga of Sibiu, Romania

Lecturer Ognean Mihai, Ph.D., University Lucian Blaga of Sibiu, Romania

Lecturer Ognean Claudia, Ph.D., University Lucian Blaga of Sibiu, Romania

Lecturer Pacala Mariana, Ph.D., University Lucian Blaga of Sibiu, Romania

Lecturer Gabriela Cioca, Ph.D., University Lucian Blaga of Sibiu, Romania

Tifrea Anca Maria, Ph.D., University Lucian Blaga of Sibiu, Romania

Frum Adina, Ph.D. Student, University Lucian Blaga of Sibiu, Romania

Sandru Daniela, Ph.D., University Lucian Blaga of Sibiu, Romania

Eng. Roșca Rodica, University Lucian Blaga of Sibiu, Romania

Editors –in –Chief

Prof. Ovidiu TIŢA Ph.D., University Lucian Blaga, Sibiu, Romania

Editors:

Prof. Gaceu Liviu Ph.D., Transilvania University of Brasov, Romania

Assoc. Prof. Mironescu Monica Ph.D.,University Lucian Blaga of Sibiu, Romania

Gabriela Mohan, Senior Researcher, Technological Information Centre Manager,

National Research Institute for Food Bioresources Bucharest, Romania

https://drive.google.com/file/d/0B-uR4zsIDIjzbXhtZWg4VjZ2LWM/view

ISBN 978-606-12-1546-1

WELCOME !

After the very successful meetings in Ljubljana, Slovenia

(2002), Budapest, Hungary (2004), Sofia, Bulgaria (2006), Cavtat,

Croatia (2008), Bratislava, Slovakia (2010), Novi Sad, Serbia

(2012), Ohrid, Macedonia (2014) and Kyiv, Ukraine (2016), the

Central European Congress on Food comes for the first time in

Sibiu, Romania.

This congress offers us the opportunity to combine the beauty and

hospitality of the city of Sibiu with some of the outstanding

research accomplished on the important topics of food science

and technology.

The congress is placed under the high patronage of the

Ministry of Research and Innovation and the 'Lucian Blaga'

University of Sibiu.

We are honored to be supported by professional associations of

the highest level, sponsors and exhibitors that are part of the most

representative companies from food industry and manufacturing

of equipment for food industry.

It is a great opportunity to have amongst us prestigious

specialists from the fields of education, research and food

manufacturing. Their experience can ensure the finding of

indubitable solutions for the great challenges that are faced

nowadays and the ones that are to come.

Regarding the papers of the congress, there are registered

over 200 participants with valuable research results. The

presentation sections cover fields that are of maximum

importance for the scientific world.

The social programs during the congress give the

participants the opportunity to have contact with the past and

present regarding the culture and tradition of Transilvania, which

is a well known area that is filled with history.

We wish all the participants a very pleasant and useful stay

in Sibiu, may you have joy and health in order to create

knowledge and progress.

Prof. Eng. Ovidiu Tita, Ph.D. Chair of the organizing Committee

Part I

CEFood Abstracts

9th Central European Congress on Food (CEFood)

24-26 May 2018, Sibiu, Romania

1

Content

TOPIC I

FOOD INGREDIENTS, FOOD STRUCTURE, ADDITIVES, SUPPLEMENTS, FORTIFICATION. FOOD

LABELING AND NUTRITION & HEALTH CLAIMS

Title Authors Pg.

Overview on bee hive products Doștețan-Abălaru C., Mironescu M.,

Vlăsceanu G.

12

Dalmatian autochthonous herbs’ aroma

improvement and novel nutraceuticals design by

spray drying

Drvenica I.,Kalušević A., Lević S., Bugarski

B., Nedović V., Marijanović Z., Režek

Jambrak A., Bilušić T.

13

Long term stabilized bovine and porcine

hemoglobin solid forms produced by spray and

freeze drying with maltose

Drvenica I., Stančić A., Bukara K., Kalušević

A., Nedović V., Bugarski B., Ilić V.

14

Rheologycal parameters of alternative cereal

cookies

Diósi G., Surányi B., Jevcsák Sz., Máthé E. 15

Characterization, antioxidant and antimicrobial

activity of essential oils and embedding them into

biodegradable material followed by freeze-drying

Kokina M, Shamtsyan M, Nikšić M, Pantić M,

Salević A, Kalušević A, Lević S, Nedović V,

Despotović S, Pljevljakušić D, Šavikin K

16

Grape seeds addition influence on rheological

behavior of dough

Mironeasa S., Iuga M. 17

Optimization of grape peels particle size and

flour substitution in white wheat flour dough/

Mironeasa S., Iuga M., Zaharia D., Mironeasa

C.

18

Effect of heating, pH and enzymatic activity on

the content of furosine and antioxidant capacity

of milk

Žilić S., PešićM., BaraćM., Stanojević S.,

GokmenV.

19

Thermal and alkaline stability of glycosidic and

acylated forms of cereal anthocyanins

Žilić S, Simić M, Maksimović V., Dodig D.

Vančetovićj ., Grčić N.

20

Improving sensory characteristics and texture of

fermented dairy fiber added

Tita, M.A., Ketney O., Bradauskienė V.,

Tamošaitienė L.

21

Recovery the food potential of products, by-

products and residues of hemp seeds and

artichoke - a source of valuable food supplements

Savescu P. 22

Research on improving the quality and food

safety for tartinable cheeses

Tita, M.A., Ketney O. 23

Some topical issues about food nutritional

labeling in Black Sea Region countries

Mnerie D., Shamtsyan M., Tița O., Gaceu L.,

Gubenia O., Stefanov S., Mnerie G. V.

24

An integrated approach of food labeling Țucu D., Cernicova M. 25



2

TOPIC II

FOOD PRODUCTION, ENGINEERING, PROCESSING AND SUSTAINABILITY

Title Authors Pg.

Replacing chemical dough conditioners with

enzymes

Arghire C., Codină G.G. 27

Utilization of lyophilized Jerusalem artichoke to

bakery development

Babka B., Harmati A., Borsi N., Kaszás L. 28

Improving functionality of whole avocado

powder by the addition of maltodextrin, inulin

and xanthan gum

Koç B., Kerti M. 29

Valorisation of active compounds form spinach

and radish leaves

Birtea (Măciucă) A.M., Tâmpu R.I., Patriciu

O.-I., Tâmpu N.C., Herghelegiu E., Gavrilă L.,

Fînaru A.L.

30

Intelligent valorisation of agro-food industrial

waste into high value products

Popovici C., Migalatiev O., Golubi R., Caragia

V., Cartasev A., Coev G., Bogdan N., Grumeza

I.

31

Influence of wheat grain mechanical properties

on grinding energy assessment

Danciu C., Tulbure A. 32

Vacuum drying characteristics of mahlab puree Gurlek G., Isleroglu H. 33

Freeze drying behaviour of kefir Isleroglu H. 34

Analysis of the aromatic profile of beverages

elderflowers

Iancu M. L. 35

Study of some effects on support metal trays

resulting after the foodstuff lyophilization process

Mnerie G.V., Binchiciu E.F., Duma I., Mnerie

D.

36

ESL milk – a novel product or myth Nayil Dinkci 37

ESL milk – one concept different technologies Nayil Dinkci 38

ESL milk – packaging Nayil Dinkci

39



3

Title Authors Pg.

Preservation properties of cheese manufactured

with vegetable rennet - a literature review

Nitu S., Geicu-Cristea M., Popa O., Babeanu

N.

40

The effect of different drying methods on the

antioxidant properties of blackberry fruits

Stevanović S., Petrović T., Stevanović S.,

Leposavić A., Popović B.

41

Gluten free biscuits in local market from Sibiu Cherățoiu C.-M., Ognean M., Ognean C.F,

Danciu I.

42

Evaluation of the effects of raising agent and

maturation time on the gingerbread properties

Tulbure A., Ognean M., Ognean C.F. 43

Application of exopolysaccharide-producing

lactic acid bacteria isolated from sauerkraut as

functional yoghurt starters

Upeksha K. Jayarathne, Chathudina J.

Liyanage, H.R.N. Jinadasa and P. S. Fernando

44

Grain protein content and thousand kernel weight

of some Romanian winter barley genotypes

Vasilescu L., Sirbu A., Petcu E. 45

Assessment of the potential extract yield for

someRomanian winter barley genotypes

Vasilescu L., Sirbu A., Petcu E. 46

TOPIC III47

FOOD ANALYSIS, FOOD MICROBIOLOGY, CHEMISTRY, BIOCHEMISTRY, SENSORY AND

INFORMATION TECHNOLOGY SCIENCES

A study of milk aggregation using dynamic light

scattering

Chicea D. 48

Monitoring yeast cells size during fermentation

using dynamic light scattering

Chicea D., Rei S., Leca C. 49

Research regarding the electrodeposition of

copper from acid electrolyte

Cretu C. M. 50

Isotopic analysis of honey imported from China

and Ukraine

CristeaR, Lengyel E

51

Determination of food and feed protein and

amino acid composition by photometric methods

Kiss D., Tóth Juhászné, R. Csapó J. 52

Miscellaneous bees honey and propolis integral

antioxidant capacity estimated by PCL assay

Darie N. 53



4

Title Authors Pg.

Benefits of apilarnil – a Romanian product Doștețan-Abălaru C., Vlăsceanu G., Mironescu

M.

54

Drying kinetics of meat products under

isothermal conditions

Draghici O. 55

Phytonutrients regulating cellular processes and

their human health-promoting effects

Mathe E., Georgescu C., Turcus V., Olah Nelli

K., Neamtu A., Abid A., Diósi G., Szöke-

Kovács R.

56

Enhanced electrochemical detection of

carbohydrates

Festinger N., Poštulková J., Smarzewska S.,

Metelka R., Ciesielski W.

57

The influence of freezing on the phenolic content

of three types of berries

Frum A, Georgescu C. , Gligor F., Lengyel E.,

Stegarus D., Tita O.

58

Chemical characterization of some extracts from

Romanian bilberry fruits

Georgescu C., Frum A.,Mironescu M., Mathe

E.

59

Ubidecarenone quantification in food

supplements - a novel hplc method / a new hplc

method to assay resveratrol in food supplements

Gligor F, Crăciun I , Dobrea C, Chiş A. 60

Malolactic fermentation in red wines Lengyel E 61

Identification and quantification of some valuable

volatile compounds from indigenous distillates

Lengyel E., Stegăruș D. 62

A new HPLC method to assay resveratrol in food

supplements

Gligor F., Chiş A, Crăciun I.,Rus L., Dobrea C. 63

Biosynthesis of phytase on mediums with wheat

bran

Lisitskaia , V. Shmelyova 64

Phytochemical properties and exopolysaccharide

production from apple peel

Melih G., Özlem A. 65

Electroanalytical studies of sesamol Morawska K., Smarzewska S., Metelka R.,

Ciesielski W.

66

The influence of different sweeteners on in vitro

starch digestion on biscuits with wheat flour and

whole barley flour

Nakov G.,Jukić M., Vasileva N., Stamatovska

V., Necinova L., Koceva Komlenić D.

67



5

Title Authors Pg.

ESL milk – techniques for the detection of

different heat loads

Dinkci N. 68

Dynamics of some polyphenolic compounds

during vinification of grape varieties Cabernet

Sauvignon

Lisov N., Madzgalj V., Čakar U., Despotović

S., Petrović A., Gojković-Bukarica Lj.

69

Extraction kinetic of resveratrol and total

phenolic compounds during vinification of grape

varieties Merlot and Smederevka

Petrović A., Lisov N., Madzgalj V., Čakar U.,

Despotović S., Gojković-Bukarica Lj.

72

Physico-chemical and microbiological stability

study on fresh seabuckthorn (Hippophae

rhamnoides) fruits

Popescu C., Manea Ş., Ivopol L., Popiniuc C.,

Dune A.

71

The extractive procedures of anthocyanin

compounds in food macerates

Şandru D M. 72

The quantification of esters from autochthonous

plants with gc/fid system

Şandru D M. 73

Factors influencing wine-making authenticity in

terms of geographical origin

Tița O., Radu E., Tița M.A., Stoica G., Anton

S., Tița M.A.

74

Influence of accidental environmental and

technological factors on wine quality in the

region of Moldova

Tița O., Rebenciuc I.,Tița M., Mihai Țițu 75

Cadmium removal from diluted aqueous

solutions by colloidal adsorption-flotation

Turtureanu A. 76

TOPIC IV

FOOD QUALITY AND SAFETY. HAZARDS. RISKS ANALYSIS

Antimicrobial activity of Kaqun water enriched

with oxygen on pathogenic strainsPopa

Belyaev D., Mathe E., Mironescu M. 78

Interference between food and psychotropic

medication

Ciubara A. 79

Honey authentication based on physicochemical

properties, sugar content and δ13c isotopic

signature

Geana E.-I., Ciucure C., Costinel D. 80

Determination of phenolic acids and flavonoids in

honey by UHPLC-DAD-ESI/MS

Geana E.-I., Ciucure C. 81



6

Title Authors Pg.

Assessment of contamination of dried thyme by

aflatoxigenic fungi in period from 2012 to 2017

Grigoryan K.M., Hakobyan L.L., Sargsyan

M.P, Ovsepyan V.

82

Development of DNA methods for the

identification of food substitution by poultry

species in meat and processed meat products

Czegledi L., Gulyas G., Csernus B., Simon A. 83

Determination the nitrite content of traditional

Romanian meat products+

Jurcovan M., Nicolae F., Fănuța –Mihailă D.,

Galan C.

84

Biodegradable functionalized polymeric materials

for food packaging applications

Popescu P. A., Popa M. E. 85

HILIC applications for food components and/or

contaminants analysis

Tâmpu R.I., Fînaru A.L., Elfakir C. 86

Mycotoxin exposure biomarkers and

(un)regulated mycotoxins in Croatia

Šarkanj B. 87

Methods and recommendations for improving the

quality of fresh milk the farms dairy

Butoi S., Tita M., Butoi L., Pravariu L., Tita O. 88

On some hidden risks of non-hygienic operation

of the technical system on the quality of

processed foods

Nagy V., Mnerie D., Mnerie G.V., Țucu D. 89

New trends in risk assessment under ISO/IEC

17025: 2017

Savescu P., Poenaru M.M., Iacobescu F. 90

Recovery the food potential of products, by-

products and residues of hemp seeds and

artichoke - a source of valuable food supplements

Savescu P. 91

TOPIC V

FOOD BIOTECHNOLOGY. NOVEL BIO-PRODUCTS. FUNCTIONAL FOODS

Influence of fortification of dairy products by

Pleurotus ostreatus beta-glucans on product

characteristics

Antontceva E., Sorokin S., Sedykh V.,

Krasnikova L, Shamtsyan M.

93

Isolation of microorganisms with lipolytic

activity from foodstuffs

Belyaev D., Mironescu M.., Kozlov G.,

Pushkarev M., Sorina B., Ștefania I.

94

Effect of calcium and magnesium from gluconate

salts on white bread quality

Codină Georgiana Gabriela, Dumitru Zaharia,

Adriana Dabija, Silviu Gabriel Stroe

95



7

Title Authors Pg.

Physicochemical and sensory properties of yogurt

with acorn flour and apple fiber

Dabija, A., Oroian, M.A., Codină, G.G., Stroe,

G.S.

96

Effects of diferent methods of extraction on

chemichal properties of Ganoderma lucidum

extract

Despotovic S., Pecic S., Veljovic M., Niksic

M., Nedovic V., Klaus A., Leskosek-Cukalovic

I.

97

Effect of wine packaging on sensory attributes

and volatile composition

Coarfă E., Popa M. E. 98

Encapsulation essential oils for food packaging

application

Olaru G., Popa M. E. 99

Researches on vegetable products conservated by

natural acidification

Iancu M. L., Moraru I.,Văduva A.V. 100

Production of wheat gluten hydrolysates with

improved functional properties: optimization of

operating parameters by statistical design

Jovanović J., Stefanović A., Šekuljica N.,

Knežević-Jugović Z.

101

Production of anthocyanin-rich powders by

freeze drying

Kalušević Ana, Despotović Saša, Lević Steva,

Veljović Mile, Čalija Bojan, Žilić Slađana,

Nedović Viktor

102

Production of hydrophobins from submerged

cultured fungus Trichoderma viride for use in

food industry

Khrapatov N. A., Kolesnikov B.A., Shamtsyan

M.M.

103

Influence of Pleurotus ostreatus beta-glucans on

the growth and activity of certain lactic acid

bacteria

Kokina M., Frioui M., Shamtsyan M., Sibirtsev

V., Krasnikova L.

104

Mushrooms as a source of bioactive compounds

for food and feed industries

Shamtsyan M. 105

Sericine, a novel food ingredient? Matran I, Stefan L, Cioca A 106

Bioactive compounds of citrus wastes Melih G., Özlem A. 107

Screening and extracting of bioactive compounds

from cucumber peels

Melih G., Özlem A. 108

Diverse properties and food application of

arabinoxylan extracted from wheat chaff at

different conditions

Antov M., Đorđević T., Knežević-JugovićZ. 109



8

Title Authors Pg.

Enzymatic hydrolysis as a tool for enhancing

antioxidant capacity and sensory qualities

of soy proteins

Knežević-Jugović Z., Culetu A., Duta D.,

Mohan G., Jovanović J.

110

Obtaining of innovative foods from styrian

pumpkin seeds – a sustainable resource in south-

east Europe

Mironescu M., Mironescu I.D. 111

Comparative analysis of yoghurts obtained with

bioactive compounds

Onstantinescu A., Tita M. A., Georgescu C. 112

Utilization of kiwifruit peels for bacterial

cellulose production

Melih G., Ozlem A. 113

Biological activities of food wastes Ozlem A., Melih G., Tugba D. 114

Buckwheat-white quinoa mixture for gluten-free

beverages processing

Păcală M. L., Favier L., Brudiu L. 115

From mycelium to spores: neuroprotective

potential of mosaic puffball (Handkea utriformis)

Petrović P., Carević M., Vunduk J., Klaus

A.,Volić M., Đorđević V., Bugarski B.

116

Novel tacklings on food waste management - a

bibliometrics research

Iorga Sorin, Dumitru Oana, Popa Mona Elena 117

Spray-dried particles with encapsulated saffron

extract

Trifković K., Kalušević A., Lević S., Balanč

B., Bugarski B., Nedović V., Pittia P.,

Đorđević V

118

Liposomes with β-sitosterol as carriers for

gentisic acid

Balanč B., Jovanović A., Ota A., Đorđević V.,

Poklar-Ulrih N., Nedović V., Bugarski B.

119

TOPIC VI

CONSUMERS. FOOD CHAIN MANAGEMENT, MARKETING, ECONOMICS.

EDUCATION, INNOVATION AND KNOWLEDGE TRANSFER

First sensory evaluation of jellyfish Catostylus

tagi appetizers by untrained panellists

Silva Teresa, Lopes Marco, Santos João,

Patrício Henrique, Saraiva Ariana, Morais

Zilda, Raposo António

121

Milk and dairy products consumers behavior and

preferences in sibiu county from Romania

Constantinescu A., Tita M.A.,Tita O.,Batusaru

C.

122

Competitiveness of a honeybee processing unit in

the context of supply-demand

Cristea R.

123



9

Title Authors Pg.

Understanding the context in which it operates an

organization in the food industry. Case study:

brewery

Păcală M. L., Favier L., Brudiu L. 124

Enhancing youth (18-26) employability in

bakery sector

Iorga S., Mohan G., Duta D., Dumitru O 125

Educational market requirements in the field of

food biotechnology in Romania

Mironescu M., Georgescu C., Mironescu I.D.,

Ognean M.

126

Collaborative environment to design novel foods

as crossroad between tradition, sustainability and

innovation

Mironescu I.D., Mathe E., .Kostov G., Dupeux

P., Piper O.

127

Differences of generations: how to engage a

multigenerational workforce in wellbeing benefits

Statnickė G., Savanevičienė A. 128

Improving sensory characteristics and texture of

fermented dairy fiber added

Tita, M.A., Ketney O., Bradauskienė V.,

Tamošaitienė L.

129

Intellectual property policy enhancement in

knowledge-based organizations

Titu M. A., Pop A. B., Tita Ovidiu., Titu S.,

Tita M.

130

Plantvalor –enhancing knowledge transfer and

innovation in the field of plant-based food and

non-food materials

Rätsep, R., Kaldmäe, H., Bleive, U., Kikas, A.,

Kersti, K., Pääso, P.

131

TOPIC VII

HEALTH AND NUTRITION

The composition of bioactive compounds in wine

and their possible influence on osteoporosis and

on bone consolidation

Ciubara A. B., Tudor R. C., Tita O., Ciubara

A.

133

New recipes for food - a rich source of nutrients Apostol L., Belc N., Iorga S. 135

Comparative study of antioxidant activity of

hydroalcoholic extracts from certain romanian

and bulgarian plants

Oprea O.B., Gaceu L., Damyanova S. 136

Characterization of different chestnut varieties

based on phenolic compounds profile and

bioactive properties coupled with sugar and

elemental composition

Ciucure C.T., Sandru C., Tita O., Botu M.,

Scutelnicu A., Geana E.-I.

137

Bioactive compounds from Cucurbita maxima:

qualitative and quantitative screening

Sorescu Ana – Alexandra, Nuţă Alexandrina,

Ion Rodica – Mariana, Radu Nicoleta

138



10

Total starch content and properties of two proso

millet (panicum miliaceum l.) Varieties

Jevcsák Sz., Pesti-Asbóth G., Bíróné Molnár

P., Remenyik J., Murányi E., Diósi G., Sipos P.

139

Total polyphenols, vitamin C and antioxidant

capacity by photochemiluminescence of some

fruits and vegetables

Zahia M., Multescu M., Iorga E. 140

Intestinal microbiome – its role in inducing and

treating inflammatory rheumatismal diseases.

Chicea L. 141

The prevalence of coeliac disease in the world

depends on wheat consumption

Bradauskienė V., Vaičiulytė-Funk L.,

Tamošaitienė L., Andruškienė J., Serin Y.

142

Anti-caries bubble gum Homoki J., Gyémánt G., Balogh P., Stündl L ,

Bíró-Molnár P. Szarvas M.M., Varadi J.,

Fenyvesi F., Kelentey B., Nemes J., Remenyik

J.

143

Oral microbiota – how closely linked to our

health?

Chicea L., Stef L. 144

Effect of allithiamine in neuropathic pain

sensation

Biro A., Hegedus Cs., Gyemant Gy, Stundl L.,

Paholcsek M.,Remenyik J.

145

Effect of anthocyanin-rich tart cherry extract on

blood antioxidat status in a high fat diet induced

obesity mouse model

Kun-Nemes A., Homoki J.R., Kiss R., Stündl

L., Remenyik J.

146

Production of selenium enriched cheese Réka Juhászné Tóth, Dóra Kiss, János Csapó 147

Nutritional value of spirulina-added baby

chocolates and baby biscuits

Oya Irmak Sahin 148



11

TOPIC I

FOOD INGREDIENTS, FOOD STRUCTURE, ADDITIVES,

SUPPLEMENTS, FORTIFICATION.

FOOD LABELING AND NUTRITION & HEALTH CLAIMS



12

OVERVIEW ON BEE HIVE PRODUCTS

Doștețan-Abălaru C.1, Mironescu M.2*, Vlăsceanu G.3

1Apilife SRL, Sibiu, Romania 2Faculty of Agricultural Sciences Food Industry and Environmental Protection, University

Lucian Blaga of Sibiu, Romania 3Hofigal SA, București, Romania

*Corresponding author: [email protected]

Introduction:Because of their composition, bee products contain all the necessary

substances to support life, namely proteins, sugars, fats, minerals, vitamins. The study

aims at giving a general overview on bee hive products in terms ofchemical

composition and compounds with beneficial action on humans.

Materials and methods:Bee hive products, namelyhoney, pollen, bee bread, propolis,

royal jelly, apilarnil were investigated. Research papers, speciality books, together with

personal results of the authors were used to summarise the data.

Results:Bee products contain sugars, minerals and vitamins, in different percentages,

depending on the pollenised flower source. Honey has the median composition: water

18%, fructose 37%, glucose 36%, sucrose 2%, other sugars (dew honey has over 18%

trisaccharides), together with minerals (sodium, potassium, phosphorus, magnesium,

copper, aluminium, manganese, iron, chlorine, sulphur, silicon and some microelements

such as beryllium, gallium, vanadium, zirconium, titanium, silver), vitamins (B1, B2,

B6, PP, H, B12, C, folic acid, rutin, A, K) in very small amounts or even traces and

pigments. Dry pollen has max. 8% water, min. 20% proteins and min.18% sugars, fatty

acids (from 1.2-1.3 to 5.8), same vitamins and minerals as honey. Bee bread has a

higher content in simple sugars, vitamin K, enzymes and amino acids as pollen, as well

as increased acidity, making it easily assimilable; its antimicrobial action is 3 times

higher as pollen. The chemical composition of the bee bread is: 35% sugars, 1-6%

lipids, vitamins and pigments in much higher amounts as honey or pollen. The

composition of the propolis varies according to the plant species from which it is

harvested, but on average it contains 55% resins and conditioners, 30% waxes, 10%

essential oils. Fresh royal jelly has more than 2/3 water, together with proteins

(including all essential amino acids), fatty acids (with 10-hidroxi-2-decanoic acid as

representative), salts (with prevalence of potassium salts), very rich content in vitamins

found in honey, too (excepting A, D, E, K, not found in royal jelly), hormones

(testosterone, progesterone, oestrogens).Apilarnil has a composition similar with royal

jelly, with 65-75% water, 9-12% proteins, 6-10% sugars, 5-8% fats, max. 2% ash,

vitamins (carotenoids, A, E, B1, B2, B6, coline), minerals Conclusions:The composition of bee have products is rich in all compounds necessary

for the human body, as proteins (including all essential amino acids in bee bread and

pollen), sugars (in honey), fatty acids in royal jelly), vitamins and minerals (in all

products), hormones (in royal jelly and apilarnil). This composition is depending on

plants species from which the bee have products were harvested.

mailto:[email protected]



13

DALMATIAN AUTOCHTHONOUS HERBS’ AROMA IMPROVEMENT AND

NOVEL NUTRACEUTICALS DESIGN BY SPRAY DRYING

Drvenica I.1*,Kalušević A.2,3, Lević S.2, Bugarski B.4, Nedović V.2 Marijanović Z.5, Režek

Jambrak A.6, Bilušić T.5 1Institute for Medical Research, University of Belgrade, Serbia

2Faculty of Agriculture, University of Belgrade, Serbia 3Institute of Meat Hygiene and Technology, Belgrade, Serbia

4Faculty of Technology and Metallurgy, University of Belgrade, Serbia 5Faculty of Chemistry and Technology, University of Split, Croatia

6Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia


Introduction: Due to the proven beneficial effects of traditional herbs on human health

for centuries, it is not surprising that investigation related to the use of such herbs and

their functional ingredients in foods or design of novel herbal based nutraceuticals has

been continued even today. This study concerns designing of adequate delivery systems

by spray drying in order to improve aroma profiles and gastrointestinal stability, as well

as to maintain biological activity of phytochemicals extracted from four Dalmatian

herbs: oregano, rosemary, sage and thyme.

Materials and methods: Encapsulation of extracts from lyophilized herbs into spray

dried powders was performed using whey (WPI)and soy (SPI)proteins isolateas carrier

materials. The obtained powders were characterized and compared based on particle

size, uniformity, surface morphology, porosity (SEM), interactions between

phytochemicals and matrix (FTIR), water activity (aw) and content of the active

compounds and aromas (HS-SPME/GC-MS).

Results: The process of spray drying of herbal extracts gave higher yields of fine

powders with WPI (~75%) in comparison to SPI (~48%). All produced herbal powders

revealed low water activity (0.2-0.3) and non-porous, smooth, hollow particles

morphology with mean diameter of 1-3µm, depending on herbal extract/carrier material

combination. FTIR analysis confirmed that the extracts could be successfully

encapsulated by spray drying, since specific bands from carrier materials mostly

overlapped those from extracts.Aroma profiles of obtained powders were -humulene

(16.63%), -thujone (14.95%), 1,8-cineole (13.17%) and -thujone (12.70%) in sage,

thymol (23.55%), carvacrol (14.01%), -bisabolene (11.82%), and trans-sabinene

hydrate (6.31%) in thyme, carvacol (50.36%), thymol (30.72%), -bisabolene (5.46%),

and p-cymene (3.26%) in oregano, and 1,8-cineole (17.73%), -pinene (16.68%), trans-

-caryophyllene (14.68%), and camphor (10.15%) in rosemary.

Conclusions: The analyzedphysicochemical parameters indicated that herbal

extracts/WPI or SPI powders obtained by spray drying method could serve as good raw

material for further production of functional foods.



14

LONG TERM STABILIZED BOVINE AND PORCINE HEMOGLOBIN SOLID

FORMS PRODUCED BY SPRAY AND FREEZE DRYING WITH MALTOSE

Drvenica I.1*, Stančić A.1, Bukara K.2, Kalušević A.3,4, Nedović V.3, BugarskiB.2,

Ilić V.1 1Institute for Medical Research, University of Belgrade, Serbia

2Faculty of Technology and Metallurgy, University of Belgrade, Serbia 3Faculty of Agriculture, University of Belgrade, Serbia

4Institute of Meat Hygiene and Technology, Belgrade, Serbia


Introduction: Iron deficit, one of the most common nutritional disorders can be

efficiently treated by highly bioavailable heme-iron supplementation or food

fortification.A valuable source of heme-iron through hemoglobin molecules represents

slaughterhouse blood, well-known underutilized by-product of meat industry.

Materials and methods: In order to obtain marketable stable heme-iron protein food-

grade ingredient, bovine and porcine hemoglobins were converted to solid forms by

spray- and freeze- drying with addition of 30% of maltose. Hemoglobins (Hbs) were

isolated from slaughterhouse blood by gradual hypotonic hemolysis and additionally

purified by tangential ultrafiltration. After two year storage at room temperature (25°C),

solid formulations were reconstituted and physicochemical characterization was

performed using dynamic light scattering and VISspectroscopy.

Results: Spray- and freeze dried forms of bovine and porcine Hbs with maltose,

reconstituted after two year storage showed significant difference even at visual

examination, possessing bright red color, same as starting Hbs solution, while

reconstituted powders produced without maltose were brown. Dynamic light scattering

analysis demonstrated presence of Hbs molecules as monomers, without presence of

agglomerates. Mean hydrodynamic diameter of bovine freeze and spray dried Hbs were

6.06±1.32 nm and 6.10±1.40 nm respectively, and of porcine freeze and spray dried

Hbs were 6.19±1.41 nm and 6.97±1.49 nm, respectively. Results of VIS spectrometry

confirmed prevention of methemoglobin formation in samples of bovine and porcine

Hbs-maltose freeze dried formulations, while spray dried forms of both maltose-Hbs

samples revealed presence of absorption maximum at 630 nm, indicating occurrence of

biologically inactive methemoglobin.

Conclusions: Our results indicated less deteriorating effect of freeze drying method on

examined heme -iron proteins in comparison to spray drying. The usage of maltose,

already extensively used sugar in food industry might be acceptable approach in design

of solid stable forms of high-added-value ingredients based on hemoglobin isolated

from porcine and bovine slaughterhouse blood.



15

RHEOLOGYCAL PARAMETERS OF ALTERNATIVE CEREAL COOKIES

G. Diósi1*, B. Surányi2, Sz. Jevcsák1, E. Máthé1

1 University of Debrecen,

Faculity of Agricultural and FoodSciences and Environmental Management,

Institute FoodTechnology

H-4032 DEBRECEN, BÖSZÖRMÉNYI ÚT 138.

*[email protected]

2 University of Debrecen,

Faculity of Medicine,Institute

Program in Nutrition and Food Science

H-4012 DEBRECEN, NAGYEREDEI KRT 94.

Introduction: Nowadays important of alternativecerelsareincreasing,

thesegrainsarespecialfoods (glutensensitivity) ingredients. The biscuitsare a favorite

snack, preparedin sweet, salty, colored, flavoredform.[1, 2]. In our research our goal

was to improve the texture of biscuits with different enrichment material, to make less

brittle and smoother structure.

Materials and methods: Ingredients of biscuits are gluten free flour, margarin, baking

powder, sugar, egg, vanillia sugar, enrichment material (konjak flour, bamboo fiber,

psyllium seed husks). We mixed and formulated the doughts, the baking was at 180 oC

for 7 min. In the lab the structure of the biscuit was tested by TextureAnalyzer.

Results: All the enrichment used improved the structure of biscuits. Amongst all the

enrichment substance, the bamboo fiber and the konjac flour are the most prominent in

every flour.

Conclusions: In sorghum and amaranth the higher value was found by psyllium seed

husks. The bamboo fiber was the highest in the millet, the konjac flour was the highest

in the buckwheat the best.

Literature

[1]Biesiekierski, R. J. 2017: What is gluten. Journal of Gastroenetorology and Hepatology 32

32(Suppl.1):78–

81JournalofGastroenterologyandHepatologyFoundationandJohnWiley&SonsAustralia,Ltd 78-81

pp.

[2] MÉ 2-82/01/1 –Biscuits

The research/thesis/dissertation is supportedbythe EFOP 3.6.1-16-2016-00022 project. The project is co-financedbythe European Union and the European SocialFund.




16

CHARACTERIZATION, ANTIOXIDANT AND ANTIMICROBIAL ACTIVITY

OF ESSENTIAL OILS AND EMBEDDING THEM INTO BIODEGRADABLE

MATERIAL FOLLOWED BY FREEZE-DRYING

Kokina M1*, Shamtsyan M1, Nikšić M2, Pantić M2, Salević A2, Kalušević A2, Lević S2, Nedović

V2, Despotović S2, Pljevljakušić D3, Šavikin K3

1 Department of Technology of Microbiological Synthesis, Saint Petersburg State Institute of

Technology (Technical University), 26 Moskovsky Prospect, 190013, Saint Petersburg, Russia

2 Department of Food Technology and Biochemistry, Faculty of Agriculture, University of

Belgrade, Nemanjina 6, 11080, Belgrade, Serbia

3 Institute of Medicinal Plant Research “Dr Josif Pančić”, 11000 Tadeusa Koscuska 1,

Belgrade, Serbia


Introduction: In this study, four commonly used and commercially available essential

oils (EOs) were subjected to the antioxidant and antimicrobial activity assays as a

natural alternative to synthetic preservatives.

Materials and methods: The plant sources for EOs were as following: lavender

(Lavandula angustifolia), tea tree (Melaleuca alternifolia), bergamot (Citrus bergamia)

and peppermint (Mentha × piperita). DPPH, ABTS and micro-dilution broth

susceptibility assays were applied.

Results: The antimicrobial activity assay revealed that lavender and bergamot EOs

were more efficient at inhibiting the bacterial growth than other tested oils with the

MIC values of 5 µLmL-1. Concerning free radical-scavenging activity, peppermint oil

exhibited the strongest activity for both DPPH and ABTS methods. The antioxidant

activity of tea tree oil showed a weak ability to reduce DPPH free radicals when

compared to that of other tested oils. On the other hand, the same oil had a higher

antioxidant capacity when measured through the ABTS methods. The correlation

between DPPH and ABTS free radical-scavenging capacity values of EOs identified.

Conclusion: The technique of ionotropic gelation of the alginate/essential oil emulsion

together with freeze-drying was found to be implementable concerning the

enhancement of the stability of EOs. Also, the morphology of obtained capsules was

assumed to be independent of the essential oil used, offering advantages, which could

make their incorporation into food products accessible and feasible, with adjustable

characteristics concerning the desired sensory properties of the foods. The combination

of methods, applied in the research, was a convenient tool to assess the biological

properties of the EOs and may be suggested for further studies.




17

GRAPE SEEDS ADDITION INFLUENCE ON RHEOLOGICAL BEHAVIOR

OF DOUGH

Silvia Mironeasa1*, Mădălina Iuga1

1Faculty of Food Engineering, Stefan cel Mare University of Suceava,

13 Universitatii Street, Suceava, Romania

*Corresponding author: [email protected]; [email protected]

Introduction: Winemaking by-products were valorised in many innovative food

products [1]. Grape seeds are rich in fibres and antioxidants [2], so they can be used to

improve bread nutritional value. Grape seeds flour (GSF) addition influence rheological

properties of white wheat flour (WWF) dough.

The aim of this study was to observe the rheological changes following the

addition of GPF at different levels and particle sizes on WWF. For this purpose, some

empirical and dynamic rheological properties were investigated.

Materials and methods: Wheat – grape seeds composite flour was made of GSF from

red wine pomace at different levels (3, 5, 7, 9%) and particle sizes (L > 500 mm, 200

mm > M < 500 mm and S < 200 mm) and WWF of 550 type. As an empirical

measurement the Alveograph was used to achieve dough tenacity (P), extensibility (L),

configuration ratio of the curve (P/L) and baking strength (W). Dough dynamical

rheological properties indicated by the storage (G') modulus, loss (G'') modulus and loss

tangent (tan ) were measured with a HAAKE MARS 40 rheometer, within the linear

viscoelastic region of wheat flour dough, at a constant stress and during heating from

20oC to 100oC at the rate of 4oC/min.

Results: Dough with added GSF presented the variation of tenacity and extensibility

depending of the particle size and addition level. Both storage (G') and loss (G'')

modulus increased with temperature increase until the gelatinisation temperature has

been reached and then they decreased. The increase and decrease trend line also

depended on the addition level and particle size of each sample.

Conclusions: The presence of GSF influenced initial and final gelatinization temperature of

wheat-grape seeds flours dough. Particle size and addition level induce variation in dough

tenacity, extensibility and baking strength. The results obtained can be used to optimisation

the wheat-grape seed flour bread formulation.

Acknowledgements: This work was supported by a grant of the Romanian National

Authority for Scientific Research and Innovation, CNCS/CCCDI – UEFISCDI, project

number PN-III-P2-2.1-BG-2016-0136, within PNCDI III.

Literature: [1] Lavelli V., Torri L., Zeppa G., Fiori L., Spigno G., Recovery of winemaking by-products for

innovative food applications, IJFS, 2016, 542-564.

[2] Mironeasa S., Valorisation of secondary products from wine making, 2017, Publishing

House Performantica, Iasi, Romania.





18

OPTIMIZATION OF GRAPE PEELS PARTICLE SIZE AND FLOUR

SUBSTITUTION IN WHITE WHEAT FLOUR DOUGH

Mironeasa Silvia1*, Iuga Mădălina1, Zaharia Dumitru 2, Mironeasa Costel3

1Faculty of Food Engineering, Stefan cel Mare University of Suceava, 13 Universitatii Street,

Suceava, Romania 2S.C. Dizing S.R.L. Brusturi, Neamţ, Romania

3Faculty of Mechanical Engineering, Mechatronic and Management,

Stefan cel Mare University of Suceava, MANSiD affiliated, 13 Universitatii Street, Suceava,

Romania


Introduction: Grape peels, the major component of grape pomaces [1] is a valuable

source of nutrients and compounds with functional properties suggesting that they can

be incorporated as an ingredient in various food formulations [2]. Grape peels use as

ingredient in wheat bread results in improved nutritional attributes. The particle size

and the amount of grape peels flour (GPF) added in wheat flour are essential

formulation factors which affect viscoelastic properties and bread quality. This study

aimed to optimize formulation factors, level of GPF and particle size addition using

response surface methodology (RSM) with a full factorial design and multiple

responses optimization approach.

Materials and methods: Different samples with white wheat flour of 480 type and

different combinations of GPF levels (0, 3, 5, 7 and 9%) and particle sizes (L > 500 m;

200 m > M 500 m and S 200 m), quantifying of 15 formulations, were

performed using full factorial design. The Rheofermentometer parameters and dynamic

oscillatory rheological properties were selected as response variables.

Results: Statistical models were generated to predicted the effects of GPF levels and

particle sizes addition on dough rheological properties during fermentation and on the

moduli G' and G'' and, tan . The statistical models accurately predicted all the ten

responses.

Conclusions: The optimum value of formulation factors was found to be composite

grape peels-wheat flours containing 4.67% GPF of S particle size when desirability

function method was applied.

Acknowledgements: This work was supported by a grant of the Romanian National

Authority for Scientific Research and Innovation, CNCS/CCCDI – UEFISCDI, project

number PN-III-P2-2.1-BG-2016-0136, within PNCDI III.

Literature: [1] Mendes, J.A.S., Xavier, A.M.R.B., Evtuguina, D.V., Lopes, L.P.C. Integrated utilization of grape

skins from white grape pomaces. Ind. Crops Prod., 2013, 49, 286–291.

[2] Mironeasa, S. Valorisation of secondary products from wine making, Publishing House

Performantica, Iasi, Romania, 2017.



19

EFFECT OF HEATING, pH AND ENZYMATIC ACTIVITY ON THE

CONTENT OF FUROSINE AND ANTIOXIDANT CAPACITY OFMILK

Žilić S1a*, PešićM2, BaraćM2, Stanojević S2, GokmenV3

1Maize Research Institute, Department of Food Technology and Biochemistry,Slobodana Bajića

1, 11085 Zemun-Belgrade, Serbia 2Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade,

Nemanjina 6, 11081 Belgrade, Serbia 3Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey

*Corresponding author:[email protected]

Introduction:One mechanism involved in the deleterious consequence of heat

treatment is the Maillard reaction that leads to the decrease in nutritional value of

proteins and formation of brown compounds in milk. Furosine, as the Maillard reaction

product, was determined to evaluate effect of heating, pH and chymosine activity

onmilk quality.Furosine was monitored as the indicator of the loss of lysine, which is

the most important consequence of Maillard reaction in thermally processed milk.

Materials and methods:The content of furosine and antioxidant capacity of raw cow,

sheep and goat milk was measured. In addition, the samples of skim milk were adjusted

to pH 6.5 and 7.1,heated at 90oC for 10 min and used for the analysis. In order to

determine the effect of enzymatic hydrolysis on analyzed parameters, chymosine was

added to the milk samples before thermal treatment at pH 6,7 and 5°C during 3h.

Results:The raw sheep milk had the highest content of furosine (459.55 mg/kg), as

well as the highest antioxidant capacity (78.69 mmol TroloxEq/kg) compared to the raw

cow and goat milk.After heating, the furosine content increased with increasing of milk

pH from 6.5 to 7.1,but it was statistically no significant. Much more significant effect

on furosine content had an elevated temperature during 10 min of cooking. Heated milk

with adjusted pH at 6.5 and 7.1 had 1.3 to 1.8 times higher content of furosine than raw

milk. However, except in the sample of heated sheep and cow milk adjusted to pH 7.1,

the chymosine added before heating contributed to a reduction in the content of furosine

compared tothat in the initial sample.

Conclusions:Obtained results indicate that the content of furosine was primarily coused

by elevated temperature and activity of enzyme, while the antioxidant capacity also

depends on pH of milk



20

THERMAL AND ALKALINE STABILITY OF GLYCOSIDIC AND

ACYLATED FORMS OF CEREAL ANTHOCYANINS

Žilić S1a*, SimićM1a, Maksimović V2, Dodig D1b, VančetovićJ1b, GrčićN1b

1Maize Research Institute, aDepartment of Food Technology and Biochemistry and bBreeding

Department, Slobodana Bajića 1, Zemun-Belgrade, Serbia 2Institute for Multidisciplinary Research, University of Belgrade, Kneza Višeslava 1, Belgrade,

Serbia


Introduction:The aim was to determine the composition of anthocyanins in grain of

blue popping maize, deep purple maize and purple wheat, as well as the changes in the

content of glycosidic and acylated forms of cereal anthocyanins under the influence of

elevated temperature and alkaline environmental conditions.

Materials and methods:The content of anthocyanins was measured in extracts of

cereal anthocyanins before and after alkaline hydrolysis with 10% KOH and in crumb

and crust of blue popping maize mix-bread after baking at 230oC for 30 min.

Results:The composition of anthocyanins in the grain of blue popping maize and

purple wheat was almost identical. Ten anthocyanins have been identified, with

acylated forms as dominant. The content of cyanidin derivatives acylated with malonic

acid was higher by 13 and 3.5 times in relation to the content of its glucosidic form in

popping maize and wheat, respectively. Vice versa was observed in the grain of deep

purple maize.The content of cyanidin-3-glucoside (Cy-3-Glu) and cyanidin-3,6-

malonylglucoside in deep purple maize was 1037.2 and 423.1 μg/g, respectively. After

the alkaline reaction, the acylated forms have not been identified in the extracts of

cereal anthocyanins. It seems that 62 and 40% of the acylated formsof Cy-3-Gluizolated

from blue popping maize and purple wheat grains,respectively, were converted

primarily to their glucosidic form. However, the content of Cy-3-Glu was reduced for

11% in the anthocyanins extract of deep purple maize after alkaline hydrolysis. At the

expense of acylated forms, the percentage contribution of Cy-3-Glu to the total

anthocyanins of bread crumb and crust was about 2 to 2.5-fold higher in comparison

with those in maize flour.

Conclusions:Obtained results indicate that the acylated forms of anthocyanin provide a

kind of protection to the glycosidic forms present in cerealsin conditions of alkaline

environment, as well as elevated temperatures.



21

IMPROVING SENSORY CHARACTERISTICS AND TEXTURE OF

FERMENTED DAIRY FIBER ADDED

Tita, M.A1*., Ketney O.1, Bradauskienė V.2, Tamošaitienė L.2

1Faculty of Agricultural Food and Environmental Protection Industry, Lucian Blaga University

of Sibiu, Dr.Ion Raţiu Street, 550 012, Sibiu, Romania 2 Klaipeda State University of Applied Sciences, Lithuania


Introduction: The consumption of fermented dairy products is very high due to

beneficial effects on health, demonstrated by nutritional and medical research. This

study consists of trying to obtain a yogurt with improved composition by adding an

ingredient in order to provide the consumer with something other than fruit flavors.

Chia seeds (Salvia hispanica) have been used because of the essential fatty acids,

proteins, antioxidants, vitamins and minerals.

Materials and methods: In order to improve the consistency and appearance, two

samples of yoghurt were made using different proportions of ingredients: one whole

chia seed sample, the other with chia seeds. The yogurt samples obtained have

undergone marketing research to test the market demand for such a product. The

yoghurt samples were analyzed at a 3, 5 and 10 day interval, respectively, according to

SR 6345, using scoring and physico-chemical scattering: acidity, water activity, dry

matter content. The results obtained from the physico-chemical analysis were

statistically processed using the Anova test (unifactorial variant analysis).

Results: Sensory analyzes reveal that chia seeds have a beneficial role in keeping

sensory characteristics for a shorter period. The variation in acidity, water activity and

dry matter depends on the amount of chia seeds used. Conclusions: Using chia seeds to obtain a type of yogurt has led to changes in sensory

and physicochemical properties, which, following marketing research, this new product

is of interest to be consumed.

Literature: [1] Mckinley,M,C,The nutrition and helath benefits of yoqurt, International journal of dairy technology,

2005,58 (1), 1-12;

[2] P. Sfakianakis, C.Tzia, Conventional and innovative processing of milk for yoqurt

manufacture;development of texture and flavor, Foods, 2014, 3(1), 176-193;

[3] Sakin-Yilmazer,M.S.N. Dirim,D.Di Pinto, F.Kaymak-Ertekin, Youqurt with candied chestenut: Freeze

drying, physical and rheological behavior, Journal of Food Science and Technology, 2014, 51 (12), 3949-

3955.




22

RECOVERY THE FOOD POTENTIAL OF PRODUCTS, BY-PRODUCTS AND

RESIDUES OF HEMP SEEDS AND ARTICHOKE - A SOURCE OF

VALUABLE FOOD SUPPLEMENTS

Savescu P.* University of Craiova, Romania, 13, A.I.Cuza Street, PC 200585, Craiova, Romania


Introduction: A current responsibility of food technologies - in the context of the food

crisis - is the best use of natural resources (agricultural raw materials) and the reduction

of their waste. Thus, using few but valuable resources, lot of important food

supplements can be developed.

Materials and methods: Using an adapted personal method [1], the heavy metal and

pesticide residues in the raw materials used (hemp seeds and edible parts of artichoke)

were analyzed - using Atomic Absorption Spectrometry and Gas GC-MS/ECD

Chromatograph Performance System. They are separated - concentrate a series of

bioactive compounds through special techniques using SFE Helix Supercritical Fluid

Systems for Natural Products.

Results: These separated bioactive compounds from the hemp seeds and artichoke were

used, together with ecological raw materials, to build very valuable food supplement.

The level of used food additives has been adjusted by continuously monitoring of the

desired oxidation status of the final product [2]. This food supplement can give the

optimal amounts of protein, inulin and silicon by providing daily needs for vegetarian

diet.

Conclusions: Through proper processing of these bio-components, can be produced

valuable dietary supplements for vegetarian, diabetic and prevent of Alzheimer or

Parkinson's disease.

Literature: [1] Petre Savescu, Rev Chim. (Bucharest), 2017, vol.68, nr.2, pages 294-299

[2] Petre Savescu, Rev Chim. (Bucharest), 2017, vol.68, nr.6, pages 1406-1412



23

RESEARCH ON IMPROVING THE QUALITY AND FOOD SAFETY

FOR TARTINABLE CHEESES

Tita, M.A1*.,Ketney O.1 1Faculty of Agricultural Food and Environmental Protection Industry, Lucian Blaga University

of Sibiu, Dr.IonRaţiu Street, 550 012, Sibiu, Romania


Introduction: Cheese cream is a fresh cheese that has a short shelf life and has a

smooth and creamy texture. This assortment of cheese is an American invention

developed in 1872 in New York. This study consists of obtaining a spreadable cream

with leeks. Leek (Allium porrum) is rich in polyphenols, but also in carbohydrates,

proteins, lipids, mineral salts (Ca, Mg, K, P) and vitamins (C, PP, B6). It has an

antiseptic, bacteriostatic role, stimulates immunity and favors the elimination of toxins

in the body.

Materials and methods: In order to obtain a tartinable cheese cream with the addition

of leeks, a marketing research was conducted to test consumer preferences. A

questionnaire was designed and delivered to 109 people. Following the result, the

tartinable cheese cream using leeks was analysed for 20 days (from 5 to 5 days), from

sensorial perspective according to SR 6345-1995, using scoring method, and then was

analysed the quality level of the product and the results obtained from the physico-

chemical analysis (determination of acidity, water activity, fat and dry matter) were

statistically processed by the Anova method.

Results: Following sensory analyses and qualitative assessment, the product has been

rated very well. From the statistical results it is observed that the evolution of the

analysed characteristics is not influenced by the addition of leeks.

Conclusions: Tartinable leek cheese is an innovative product with an essential role in

nourishment, which will certainly be appreciated by consumers.

Literature:

[1] Gobbetti M., Minervini F., Rizzello C. G. Bioactive peptides in dairy products In: Hui Y. H.,

editor. Handbook of food products manufacturing. John Wiley & Sons, Inc.; 2007. pp. 489–517.

[9]Park, Y.W. (2009). Overview of Bioactive Components in Milk and Dairy Products.In: Park,

Y.W. (ed. Bioactive components in milk and dairy products. Ames, IA: Wiley-Blackwell, pp. 3-

4;

[3] Tiţa Mihaela, Ketney Otto, Tiţa Ovidiu, Ramzan Muhammad, The influence of degree of

cheese maturation used as raw materials in the manufacture of processed traditional cheese on

emulsifying salts consumption, Roumanian Biotechnological Letters, vol.18, No.4, 2013,

p.8521-8527.




24

SOME TOPICAL ISSUES ABOUT FOOD NUTRITIONAL LABELING IN

BLACK SEA REGION COUNTRIES

Mnerie D.1*, Shamtsyan M.2, Tița O.3, Gaceu L.4, Gubenia O.5, Stefanov S.6, Mnerie G.V.7

1Politehnica University Timisoara, 1, Mihai ViteazuBlv., 300222, Timișoara, România 2Technological Institute, 26 Moskovsky Prospect, Sankt Petersburg, 190013, Russia

3LUCIAN BLAGA University of Sibiu, 10 VictorieiBlv., Sibiu, 550024, Sibiu, România 4TRANSILVANIA University of Brasov, 29 EroilorBlv., 500036, Brașov, Romania

5National University of Food Technologies, 68 Volodymyrska Street, Kiev, Ukraine 6University of Food Technology, 26 Maritza Blv.,4000, Plovdiv, Bulgaria

7ISIM Timișoara, 30, Mihai ViteazuBlv., 300222, Timișoara, România


Introduction:The role of food labeling is to guarantee consumer access to complete

information on the content and composition of products, to protect their health and

interests. Food Nutritional Labeling was the main theme of the NUTRILAB project

(FP7-PEOPLE-2012-IRSES, 318946), concluded on December 31, 2015. [1] It was

considered necessary to made a comparative study between the existing situation, after

3 years from the end of the project.

Materials and methods:The study was realized in the period February-April 2018, on

the evolution of the food nutritional labeling existing on the markets of the study

countries: Moldova, Ukraine Russia Bulgaria, and Romania.T he comparison was made

between foods of the same category, taking into consideration a range of foods of that

category, based on some statistical situations. It was followed also: legislation, label

structure, consumer attitudes.

Results:Unfortunately, the overall average fulfillment of criteria for meat products is

23.5% (44 products out of 187). Comparative analysis for dairy products shows an

overall average fulfillment of criteria of only 44.1% (86 products out of 195). The best

results were achieved for chocolate products with a rate of compliance of the mandatory

criteria of 59.1% (97 products out of 164).

In most of the countries surveyed, there was a considerable increase in interest in label

content, averaging 61.4% (97 out of 158 interviewees)

Conclusions:As a general conclusion, it results from the fact that producers need to

give much more important to respect the 16 mandatory criterions from the requirements

1169/2011, 1924/2006, and as well as the newest ones.Comparing the results of the

study from Romania with the similar studies undertaken in countries around the Black

Sea, like Bulgaria, Russia, Ukraine, and Moldova, show efforts to expand the supply

market to Eastern Europe need to be preceded by more actions to standardize and more

much monitor the compliance of its legislation. Literature: [1] Popovici, C., Mija, N. Birca, A., Iatco I., (2013), Compliance with labeling legislation of the

Republic of Moldova in the field of confectionery products, Acta UniversitatisCibiniensis Series E:

FOOD TECHNOLOGY DOI: 10.2478/aucft-2013-0013, Vol. XVII (2013), no.2, pg.61-67.



25

AN INTEGRATED APPROCH OF FOOD LABELING

Dumitru ȚUCU1*, Mariana CERNICOVA1

1Politehnica University, PiațaVictoriei, No2, 300006 Timişoara, jud. Timiş, România


Introduction: Currently, the issue of food labeling is addressed mainly in connection

with the technical and legal dimensions, especially in terms of restrictive or binding

regulations. Research literature also analyses the attitude-triggering function of label.

This paper proposes an integrated matrix model, which allows for a complex analysis

and understanding of food labels.

Materials and methods: The investigation regarding labels was implemented by

empirical study based on survey results, to verify the validity of a hypothetic model. A

series of measurement models were used, such as internal motivators, internal

constraints, external motivators, and behavioural measures, to investigate the

encouraging and discouraging factors that affected consumers’ behaviours towards food

labels. Finally a multi-dimensional and matrix approach was developed, to investigate

the consumer behaviour in a multicriteria environment.

Methodology uses the past experiences in such research endeavours, based on previous

studies regarding the investigation of consumer behaviour. For the spatial approach, the

analysis uses the five-stage model in consumer buying processes.

Results: Based on data

from experiments, the

respondents’ opinions are

presented in the next

graphic pies.

Conclusions: This paper

provides a systemic and

integrated approach to

understanding the

consumers’ perception on

food labelling, by visually showing how the number of

consumers is varied, to investigate the key factors

influencing on consumers’ purchasing choice, thus to

validate the empirical findings of the previous studies.

The interpretation of responses represents an important

package of solutions for the design or redesign of food

labels considered in the study, but it can be applied to a

larger variety of food products.



26

TOPIC II

FOOD PRODUCTION, ENGINEERING, PROCESSING AND

SUSTAINABILITY



27

REPLACING CHEMICAL DOUGH CONDITIONERS WITH ENZYMES

Arghire C.*, Codină G.G.

Enzymes &Derivates S.AP, Costisa, Romania



Introduction:

The trends for all the food products and for the bread also is to reduce the list of

ingredients to get „clean label” for a high nutritional value.

Dough conditioners are ingredients or chemical products added to bread dough to

improve the quality of the bakery products like volume, texture, crumb, freshness.

Emulsifiers, oxdizing agent like ascorbic acid, reducing agents like cysteine, yeast

nutrients like sulfates, pH regulators are the compounds of dough conditioners which

can be substituted by the enzymes.Emulsifiers help dough strengthening, white color

and softnessof the crumb, freshness of the bread.

Materials and methods:

For this study, to substitute a bread improver (content: soy flour, wheat flour,

emulsifiers DATEM, mono- and diglicerides, ascorbic acid, cysteine) in recipe formula,

medium dosage 0.25% w/w, are used one mix of enzymes (alpha-amilase, lipase,

xilanase, glucose-oxidase), medium dosage 0.012% w/w. To improve the fermentation

and to obtain volume, crust color of the bread and anti-staling effect, alpha-amylase in

combination with xylanaseis used. The strengthen dough was obtained by the glucose-

oxidase enzymes. The emulsifiers are substituted by using lipase.

Results:

The optimal formula for the mix enzymes was detrminated after the complex analysis

of the dough by Mixolab and the sensory analysis of the bread samples for thee storage

days.

Conclusions: Results indicated that using the optimised mix enzymes formula, the bread obtained

with superior quality was similar to the bread obtained with bread conditioner.




28

UTILIZATION OF LYOPHILIZED JERUSALEM ARTICHOKE TO BAKERY

DEVELOPMENT

Babka Beáta*1, Harmati Andrea1, Borsi Noémi1, Kaszás László2

*Corresponding author ([email protected]) 1Institute of Food Technology, University of Debrecen, Hungary

2Department of Agricultural Botanics, Plant Physiology and Biotechnology, University of

Debrecen, Hungary

Introduction:The Jerusalem artichoke (Helianthus tuberosus) tubers, as a hardly

utilized temperate zone plant for human consumption [1], contain health-promoting

compounds such as inulin and phenolic compounds. The tubers have low caloric value

and high content of minerals. Inulin is a soluble dietary fiber and has prebiotic effect

since humans are not able to digest only beneficial bacteria in the gut [3]. The

consumption of the tubers are suitable for a diet for diabetics because inulin decreases

the blood glucose level as opposed to other carbohydrates [2].

Materials and methods:Three different species of Jerusalem artichoke were

lyophilized and grinded into powder of flour character. The powder samples were

measured to establish any differences valuable from the point of view of bakery

development.

Results:We baked bread and other types of bakery products from milky and egg

enriched dough with different concentration of lyophilized Jerusalem artichoke

addition. The shape, size, flavour, taste and texture of the products were measured and

compared to the unenriched products.

Conclusions: Our results showed that the measured parameters of the lyophilized

Jerusalem artichoke containing products changed. Their size and texture became

smaller and tenser. The flavour and taste were pleasant, more suitable for sweet

products. We can suggestthe lyophilized Jerusalem artichoke to use as prebiotic

enriching material for bakery products.

Literature: [1] I’SÓ I., A csicsókatermesztéseésnemesítése. AkadémiaiKiadó, Budapest, 1955

[2] Niness KR., Inulin and oligofructose: what are they?, J Nutr., 1999, vol (129), 1402-1406

[3]Victor R. Preedy, Processing and Impact on Active Components in Food, Elsevier, 2015



29

IMPROVING FUNCTIONALITY OF WHOLE AVOCADO POWDER BY THE

ADDITION OF MALTODEXTRIN, INULIN AND XANTHAN GUM

KOÇ B*, KERTİ M

Gaziantep University, Faculty of Fine Arts,Department of Gastronomy and Culinary Arts,

Gaziantep, Turkey

*[email protected]

Introduction: Avocado fruit (Perseaamericana Mill.) has been increasing lyrecognized

for its high levels of bioactive compounds. It is known as one of the most nutrient-rich

fruits because of its abundant bioactive phytochemicals, such as unsaturated fatty acids,

dietary fiber, vitamins, carotenoids and phenols. Biological materials are highly

perishable due to their high moisture content. Therefore, these materials must be

processed to improve their shelf life.The main objective of this study is to evaluate the

effect of adding maltodextrin, inulin and xanthan gumto avocado as drying agent prior

to freeze drying on physical properties of avocado powder

Materials and methods: Avocados (Perseaamericana Mill.) were obtained from the

local market. pulps were mechanically ground in a food processor. Food grade

maltodextrin (MD), inulin (IN) and xanthan gum (XG) were obtained from

Hammaddeler San. Tic.A.S.,(Istanbul, Turkey).The total solids concentrations (drying

agent and avocado pulp) and amount of feeding emulsions were fixed at 15 % and 150

g, respectively. The avocado concentration of the emulsions was fixed at 83 % in dry

basis. CMC (Carboxymethyl cellulose) was added to mixture as a stabilizer and fixed at

0.3 % (w/w). The mixture was then homogenized at 15000rpm for 3minand the

mixtures were frozen at -22°C immediately after the homogenization to prevent any

coalescence or flocculation. Fully frozen mixtures were dried in a freeze drier. Moisture

content (MC), water content (aw), bulk (bulk (ρb) and tapped(ρt)densities, flowability

(CI), hygroscopicity (H) and caking degree(CD))reconstitution properties (wett ability

(W), dispersibility (D) and solubility (S)) and particle density(ρp) of powder was

determined.

Results: Table 1 shows the physical characteristics of the different avocado powders.

The bulk density and tapped density of avocado powder containing maltodextrin were

lower compared to sample containing IN and XG. Adding XG decreased the powder

hygroscopicity, adding MD increased this value. Table 1.physical characteristics of the different avocado powders

Powder MC

(%) aw D (%) S (s) W (s)

ρp

(kg/m3)

ρb

(kg/m3)

ρt

(kg/m3) CI

H (kg/100 kg

solids)

CD

(%) Plain

Avocado 4,909 0,204 25,96 253,0 2,280 778,0 144,7 231,5 69,3 0,025 56,82

(XG) 4,409 0,262 97,90 221,5 12,06 938,2 124,5 194,1 79,31 0,029 34,28

(IN) 3,424 0,110 98,82 246,5 3,810 955,1 131,3 205,2 78,52 0,033 34,18

(MD) 3,175 0,169 97,80 148,5 6,410 834,2 138,0 234,9 71,84 0,040 41,34

Conclusions: For purposes of understanding predicting product quality and evaluating

the behavior of freeze-dried powder during reconstitution, this information will provide

a helpful approach.



30

VALORISATION OF ACTIVE COMPOUNDS FORM SPINACH AND RADISH

LEAVES

Birtea (Măciucă) A.M., Tâmpu R.I., Patriciu O.-I., Tâmpu N.C., Herghelegiu E.,

Gavrilă L., Fînaru A.L. 1”Vasile Alecsandri” University of Bacau, Calea Marasesti, 157, Bacau-600115, Romania


Introduction: Nowadays, more and more molecules extracted from plants are used as

drugs active compounds, additives (preservatives, colorants, flavouring agents) for

cosmetics or foods. The literature presents examples of plant extracts that being used as

green corrosion inhibitors for metals or alloys used in food, pharmaceutical or

aerospace industries.

The aim of our research was to extract new active compounds from spinach (Spinacia

oleracea) and radish (Raphanus sativus) leaves and to investigate the corrosion

inhibition potential of these extracts.

Materials and methods: Microwave assisted extractions were realised using a

domestic microwave oven. The concentrated extracts were stored at 4-6 ºC. Reversed

phase liquid chromatography in gradient elution mode (acetonitrile/water with 1 %

formic acid) on a Hypurity C18 column (LxØ = 150 x 3 mm, 5 µm) was used to obtain

the extracts chromatographic fingerprint. The DAD-UV detection allowed the selection

of 3 different wavelengths.

Results: Spinach and radish leaves powders were extracted using 70 % ethanol as

biodegradable extraction solvent. The extracts analysis (figure 1) showed, as expected,

different chromatographic profiles.

Figure 1. Chromatographic profile of the spinach (orange) and radish (blue) leaves extracts

The corrosion inhibition tests realised for different alloys in different corrosive media

showed that both extracts present a protective activity.

Conclusions: Our preliminary results showed that both extracts present corrosion

inhibition activity. These results ofer opportunities to valorize the radish leaves,

considered wastes in the food industry.

-1000

99000

199000

299000

399000

499000

599000

699000

799000

0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15

Spinach

leaves

extract

Radish

leaves

extract



31

INTELLIGENT VALORISATION OF AGRO-FOOD INDUSTRIAL WASTE

INTO HIGH VALUE PRODUCTS

Popovici C.1*, Migalatiev O.2, Golubi R.2, Caragia V.2, Cartasev A.2, Coev G.2,

Bogdan N.2, Grumeza2 I. 1Technical University of Moldova, 168 Stefan cel Mare si Sfant str., MD 2004,

Chisinau, Republic of Moldova 2Scientific and Practical Institute of Horticulture and Food Technologies, Moldova


Introduction: Cultivation of tomatos is an important agro-economic activity in the

European Union (EU). Tomato processing industry entails the generation of large

volumes of organic waste in the form of tomato seeds and skin. Keeping in focus the

antioxidant and health benefits associated with the bioactive compounds present in

tomato waste, research was conceived based on the biorefinery concept in adding value

to the tomato waste.

Materials and methods: Initially, industrial tomato waste was dried from an initial

humidity of 80.0% to a final moisture content of 6.5%. In order to increase the contact

surface with CO2, the tomato waste was milled. Samples of CO2 extracts were obtained

at different extraction parameters. The content of bioactive compounds and their

antioxidant profile were evaluated.

Results: The bioactive compounds concentration was taken as the output factor, and it

was established the final form of the second order regression equation characterizing

the CO2 extraction process of bioactive compounds in the fat-soluble fraction from the

tomato waste. The regression equations allowed the optimization of the response using

the gradient ascension method, thus establishing the optimal extraction parameters of

the bioactive compounds.

Conclusions: The CO2 extracts from tomato waste are rich in bioactive compounds, for

example, lycopene concentration ranging from 10.8 to 47.1 mg/100 g. The optimal

parameters for bioactive componds extraction are the temperature 60–75 °C, the

pressure 33–42 MPa and the extraction time 62–68 min. The untapped potential for

industrial tomato waste is in line with the current zero waste sustainability concept

(Directive 2008/98/EC). Literature: [1] Saykova I., Tylkowski B., Popovici C., Peev G. Extraction of phenolic and flavonoid

compounds from solid wastes of grape seed oil production by cold processing. Journal of

Chemical Technology & Metallurgy. 2018, Vol. 53, Issue 2, p. 177-190.



32

INFLUENCE OF WHEAT GRAIN MECHANICAL PROPERTIES ON

GRINDING ENERGY ASSESSMENT

Danciu C *1, Tulbure A.1

1Faculty of Agricultural Sciences, Food Industry and Environmental Protection,

"Lucian Blaga" University of Sibiu

*[email protected]

Introduction: This paper aims to deliver an insight into current and emerging

equipment, to estimate the energy requirements in the grinding process of the cereals,

related to the grain mechanical properties. The mechanical properties of wheat grain

indicates the way to optimize the machine design [1] and to asses the forces endured by

wheat grains through milling process and also leads to advanced improvements in

energy consumming [2] .

Materials and methods: The investigations were carried out on Romanian winter

wheat variety (Triticum aestivum, ssp. vulgare) Dropia and Pegasus, harvested in 2017.

The energy consumption in the compression–shear type grinder was determined with

the universal testing Z 005, ZWICK-ROELL equipment, with a maximum crushing

force of 5 kN. The analysed wheat grains are grounded with a crosshead speed of 25

mm/min. The equipment is conected to a PC computer and managed with a software

program TestExpert. The testing was made on 12 grains for each wheat variety. Each

grain was cutted under a 30 degree angle. Were choosed grains with the thickness of

2.84-3.04 mm. The obtained values for the 24 grounded samples (12 samples for each

wheat variety) were analysed with ANOVA-simple method.

Results: The energy obtained in the Pegasus wheat grinding is higher than the value of

Dropia grinding energy. Interpretation of the result analysis: F (1.22) = 41.091, P-value

≈ 0.000 <0, it follows that there are significant differences between groups (two

varieties of wheat) in terms of energy consumption trends, research hypothesis is

validated.

Conclusions: Z 005 universal testing devices, manufactured by Zwick-ROELL can be

used to estimate the energy requirements in the grinding process of the cereals, related

to the grain variety. The energy required to durum wheat milling Pegasus has a higher

value, than the energy corresponding to the milling of

Dropia wheat variety, due the differences between the vitreousness for each wheat

variety.

Literature: [1] Ahmed, Z. A., Nadulski, R., Kobus, Z., & Zawiślak, K., The Influence of Grain Moisture

Content on Specific Energy During Spring Wheat Grinding, Agriculture and Agricultural

Science Procedia, 2015, vol. 7, 309-312.

[2] Hourston, J. E., Ignatz, M., Reith, M., Leubner-Metzger G., Steinbrecher,T., Biomechanical

properties of wheat grains: the implications on milling, Journal of the Royal Society Interface,

2017, 14(126), 1-12.




33

VACUUM DRYING CHARACTERISTICS OF MAHLAB PUREE

Gurlek Gokhan1, Isleroglu Hilal2*

1Ege University, Faculty of Engineering, Mechanical Engineering Department, Izmir/TURKEY 2Gaziosmanpasa University, Faculty of Natural Sciences and Engineering, Food Engineering

Department, Tokat/TURKEY


Introduction: Mahlabhas bitter taste, strong aroma and high anthocyanin content and it

might be used for producing different fruit snack bars which the drying step is very

important for the manufacture. Thus, in the present study, drying characteristics of

mahlab puree were investigated using avacuum dryer at different temperatures.

Materials and methods:A commercial mahlab puree composed of only fruit was used

for the vacuum drying processes.Thin-layer drying processes were performed using a

temperaturecontrolled vacuum drying oven at 50, 60 and 70°C under 50 mbar absolute

pressure and the weight data were collected at certain time intervals. The drying curves

was fitted to eight different thin-layer drying models and nonlinear regression analysis

was used to evaluate the parameters of the selected models. Additionally,effective

diffusion coefficient wasobtained from the Fick’s diffusion modeland the activation

energy was determined using Arrhenius equation.

Results: The best drying model defining the vacuum drying characteristics of mahlab

puree was selected according to statistical criteria such as the coefficient of

determination (R2), adjusted regression coefficient (adj-R2), root mean square error

(RMSE), mean bias error (MBE), the Chi-square (χ2)and the modelling efficiency

(EF).According to statistical analysis results for three drying temperatures, Midilli et al.

drying model has shown a better fit to the experimental drying data of mahlab puree

with a coefficient of determination R2 of 0.9975, 0.9977 and 0.9984 respectively. The

effective diffusion coefficients were found as 1.71x10-10, 6.21x10-10 and8.64x10-10m2/s

at 50, 60, and 70ºC, respectively. The activation energy that expresses the temperature

dependency of the diffusion coefficients was calculated as 75.2 kJ/mol.

Conclusions: The results obtained from this study would be useful for drying

applications concerning mahlabwhich has potential use in fruit bars.




34

FREEZE DRYING BEHAVIOUR OF KEFIR

Isleroglu Hilal1*

1Gaziosmanpasa University, Faculty of Natural Sciences and Engineering, Food Engineering

Department, Tokat/TURKEY


Introduction: Kefir is a traditional product produced by the fermentation of milk by

lactic acid bacteria and yeasts.Kefir has several health beneficial properties such

asantioxidant, anti-carcinogenic and anti-allergenic activity, anti-inflammatory and

antibacterial effect, and also it can improve digestion and tolerance to lactose. The aim

of this study is to evaluate the freeze drying behaviour of kefir, hence to obtain instant

kefir powder.

Materials and methods: Commercial form of kefir was freeze dried under vacuum (1

mbar absolute pressure) at −55°C condenser temperature. Each experiment for

increasing time periods was carried out with new samples of equal mass and weight of

sample was recorded at certain time intervals until constant weight was achieved. The

experimental drying data was fitted to ten different thin layer drying models namely

Midilli et al., Henderson and Pabis, Wang and Singh, Lewis, Logarithmic, Page,

Parabolic, Two term, Two term exponential, Verma and drying constants were

determined using nonlinear regression analysis. Furthermore, effective diffusion

coefficient was calculatedby Fick’s diffusion model.

Results: The model giving the highest regression coefficient (R2), adjusted regression

coefficient (adj-R2) and the lowest chi-square (χ2), root mean square error (RMSE)

values was selected as the best model defining the drying behaviour of freeze drying of

kefir. According to the selection criteria, Wang and Singhmodel was found to be the

best model representing the drying characteristics of kefir (R2=0.998, adj-R2=0.997,

χ2<=0.001 RMSE=0.019).The effective moisture diffusion coefficient(Deff) of freeze

dried kefir was found to be as 2.56x10-10 m2/s.

Conclusions: Kefir powder is an alternative product to kefir due to long shelf life, ease

of use, low storage and packaging costs. The results obtained from this study would be

useful for producing freeze dried kefir powder.




35

ANALYSIS OF THE AROMATIC PROFILE OF BEVERAGES

ELDERFLOWERS

*Iancu M. L.

”Lucian Blaga" University from Sibiu, Faculty of Agricultural Sciences, Food Industry

and Environmental Protection, 5-7, Ion Raţiu Street, Sibiu, 550012, Romania *Corresponding author: [email protected]

Introduction: Elderberry (Sambucus nigra L.) grows in the wild at the edge of the

deciduous forests in Romania. It is used in nutrition for anthocyanins, fruit, in the form

of jam, juice [1,2] and flowers for bioactive components [3]. In this study, 2 beverage

were prepared which were based on the principle of abiosis. The solvent used was water

and apple juice. It's done a comparative analysis of the liquid fractions of the beverages

consumed.

Materials and methods: They were used fresh flowering flowers, tap water, sugar,

lemon and freshly prepared apple juice. Using a known technique 2 samples were

prepared: one with water as solvent code-701 and the other with apple juice code- 432.

Methods of analysis: the Duo-Trio sensory method [4]. For the preparation of the

aromatic profile were tested 12 flavor descriptors.

Results and discussions:The sensory profile and flavor descriptors were outlined for

the two variants analyzed and obtained: the apple juice variant obtained the highest

value of 2.94 for the floral-sweet descriptor just like the water version, 3.68, followed

by the value of 2.89 for the floral-green decay descriptor in both variants. The apple

descriptor has not been identified, the elderflowers aroma is predominant. The

elderflowers aroma intensity was 3.45 for apple and 3.05 for sample with water. In

conclusion, it seems that the apple juice solution as a solvent has created a potency for

the flavor of the drink. This elderflowers aroma is predominant irrespective of the

solvent used and according to the preference of the consumer tested with the differential

method, the apple juice variant was chosen as different, but very good.

Conclusions: At work variant with apple juice, as a solvent, there has been found a

potentiation of the specific elderflower aroma. The applied technological combination

has led to a strong, natural and which can be preserved for a very long time. We have

obtained innovative products and a new variant of capitalizing on sustainable, free,

offered by nature.

Selective Bibliography: [1]. Kaack K ., Fruit Var J., 1997, 51, pag. 28–31 [2]. Jensen K., Christensen L.P., Hansen M., Jørgensen U., Kaack K., J Sci Food Agric., 2001,

81, pag. 237–244 [3]. Mlynarczk K., Wakowiak-Tomczak, D., Bioactive properties of elderflowers (Sambucus

nigra L.), WSN 73(2), 2017, pag.115-119, EISSN 2392-2192

[4]. SR EN ISO 5495:2007/A1:2016,ver. eng., Analiza senzorială. Metodologie. Încercare de

comparare prin perechi.




36

STUDY OF SOME EFFECTS ON SUPPORT METAL TRAYS RESULTING

AFTER THE FOODSTUFF LYOPHILIZATION PROCESS

Mnerie G.V. 1, Binchiciu E.F.2, Duma I.3, Mnerie D.4

1 ISIM Timișoara, 30, Mihai Viteazul Blv., 300222, Timișoara, România 2 ISIM Timișoara, 30, Mihai Viteazu Blv., 300222, Timișoara, România 3ISIM Timișoara, 30, Mihai Viteazu Blv., 300222, Timișoara, România

4Politehnica University Timisoara, 1, Mihai Viteazu Blv., 300222, Timișoara, România

* Corresponding author: [email protected]

Introduction: In the food industry, food safety depends on the quality of the

equipment, especially on materials quality those that have some surfaces in contact with

the food during technological processes. There is an increased attention to research into

the effects of the food due to contacts with different metallic materials during several

technological processes. But for exploitation, it is very important to maintain the

integrity of metallic materials, especially in case of repeat operations. [1]

Materials and methods: The process of lyophilizing food has been considered for

research. It is used the food support trays during the lyophilization of milk and

tomatoes. [2] , [3] The evolution over time of certain characteristics of the surfaces and

structure of the stainless-steel materials that have been in contact with the tomatoes and

the milk during the lyophilization technological process was followed. There have been

some microscopic investigations and others analysis.

Results: From the investigations made, some modifications, both of the roughness and

of the metal structure, are obtained in the proximal contact area, differently in relation

to the chosen food.

Conclusions: Although the changes are small, it is considered necessary to design

special materials for the manufacture of food support trays during lyophilization from

composite materials.

Literature:

[1] Anghel, G.V., 2010, Cercetări privind optimizarea sistemelor de uscare prin congelare a

alimentelor – analiza comportamentală a materialelor metalice și a alimentelor, Editura

Politehnica, Timișoara.

[2] Antal, T. – Kerekes, B. – Sikolya, L.: 2011., Characterization of freeze dried and hot-air dried,

lemon balm (Melissa officinalis L.). 9th International, Multidisciplinary Conference. Nyíregyháza,

Hungary, 19-21 May, 2011. 19-24.

[3] Bhat, R, A. K. Alias, G. Paliyath, 2012, “Progress in Food Preservation”, John Wiley & Sons

Ltd.



37

ESL MILK – A NOVEL PRODUCT OR MYTH

Dinkci N.*

Ege University Faculty of Agriculture Department of Dairy Technology

35100 Bornova-Izmir, Turkey


Introduction:The shelf life of milk is an important concept that defines the ability to

widen the distribution chain. Extended shelf life (ESL) milk has a shelf life of about 3

weeks under chill chain conditions.

Materials and methods:ESL milk fills the gap between high-temperature short-time

(HTST)-heated milk, which typically is assigned a shelf life of 10 days and ultra-high

temperature (UHT)-heated milk, which can be stored for a few months without

cooling.A thermal treatment or combination of heat treatment and membrane filtration

are involved in the production ofESL milk.

Results:The nutritional quality of ESL milk is frequently questioned, independent of

the manufacturing process.Although neither the analyses of individual ESL milk

samples nor the results of systematic investigations of ultra-high-heated (UHT) milk

justify this assumption, it is alleged that heating causes significant and relevant mineral

(calcium) and vitamin losses.Thus, furosine and native, non-denatured ß-lactoglobulin

offer fast and reliable tools to evaluate and control the heat load of milk samples. Mayer

et al. (2010) reported that approximately 55% of ESL milk samples had a surprisingly

low amount of native, non-denatured ß-lactoglobulin and a high furosine content, which

was almost comparable to the excessive heat-load of UHT milk. Lorenzen et al (2011)

indicated that Microbial analysis of milk samples at theend of the declared shelf life

showed that Total Viable Counts from directly or indirectly heatedESL milk were

significantly lower than those frommicrofiltered ESL milk and HTST-heated

milk.Evaluation of the indigenous enzyme activityrevealed that consumer milk

productswere heated adequately during treatment. Sensory analysisshowed a slight

preference for HTST heated and microfiltered ESL milk.

Conclusions:Altogether, ESL milk is a valuable food and its nutritional quality is

dependent on the manufacturing process, comparable between HTST heated and UHT

milk.



38

ESL MILK – ONE CONCEPT DIFFERENT TECHNOLOGIES

Dinkci N.*




Introduction:Processing of ultra-high temperature (UHT) milk is accompaniedby

undesired thermal reaction products.Therefore, novel processing technologies have

been developed.The aimwas to produce a product with high bacteriological quality and

safety but also very good organoleptic and nutritionalcharacteristics.

Materials and methods:This new category of pasteurized milk fulfils the producer’s

and customer’s requirements for more convenience due to a longer storage ability. It

has arefrigerated shelf-life of 21–45 days.It isproduced by two principal technologies:

(1) Thermal processing using more severe conditions thanpasteurization but less severe

than UHT processing; and (2) Non-thermalprocesses such as microfiltration and

bactofugation, usually combined with a final thermalpasteurization treatment to meet

regulatory requirements.

Results:ESL milk can be either produced by direct or indirectheat treatment or through

a combined gentle heat treatment(pasteurization) with a mechanical filtration step

(microfiltration/deep-bed filtration). During microfiltration, skimmed milk isfiltered

through a ~1.4 mm ceramic membrane coupled with asubsequent pasteurization. Using

alternative bactofugation technology,raw milk is treated with two centrifugal separators.

The accumulated bacteria in the retentate areremoved afterwards in the separator

sludge. However, deep-bedfiltration and bactofugation processing reveal a lower

efficiencythan microfiltration and are much more expensive. ConsideringESL (and

UHT) heat treated milk, directly processed milk undergoesless chemical degradation

due to its shorter processing time andmore gentle treatment with steam

infusion/injection technologycompared to indirectly heated milk processed in plate heat

exchangers.

Conclusions:Different heat loads (time/temperature combinations) appliedto liquid

milk influence the quality of the final product and lead toenormous nutritional (e.g.,

vitamin loss, protein denaturation),sensorial (e.g., cooked flavour, brown colour) and

chemical (e.g.,Maillard reaction products, unfolding of proteins) modifications. As a

result, the term “ESL” can imply different qualities due tovarying technologies.



39

ESL MILK – PACKAGING

Dinkci N.*




Introduction:Extended shelf-life (ESL) milk has gained substantial market share in

many countries. It has a refrigerated shelf-life of 21–45 days with some manufacturers

claiming a shelf-life of up to 90 days.

Materials and methods:It is produced by two principal technologies: (1) Thermal

processing using more severe conditions than pasteurization but less severe than ultra-

high-temperature (UHT) processing; and (2) Non-thermal processes such as

microfiltration and bactofugation, combined with a final pasteurization treatment.

Results:It is apparent that the shelf-life of thermally-produced UHT milk packaged

under non-aseptic conditions is limited by post-processing contamination (PPC). While

aseptic packaging is usually associated with UHT products, it is recognized that it is

highly desirable, though not essential, for ESL products. It has been suggested that a

refrigerated shelf-life of 90 days is possible; by comparison, with very clean rather than

aseptic filling, a shelf-life of 30–40 days can be expected. Very long refrigerated shelf-

lives can be achieved with aseptic packaging and, provided heat treatment is sufficient

to inactivate the spores of any psychrotrophic pathogenic spore-formers, such as B.

cereus.The storage temperature of the ESL milk has also a major effect on its shelf-life.

Conclusions:A practical issue for ESL milk is that the temperature of the market cold

chain and consumers’ refrigerators cannot be guaranteed to be ≤6°C; for this reason,

several researchers have carried out storage trials of ESL milk at 7 °C and even up to 10

°C. The only bacteria that should grow in ESL milk are psychrotrophic bacteria, but if

the temperature of storage exceeds ~6 °C, some mesophilic bacteria can grow and

contribute to spoilage. Such organisms could be the result of PPC or could be from

heat-resistant spores surviving the ESL process.



40

PRESERVATION PROPERTIES OF CHEESE MANUFACTURED WITH

VEGETABLE RENNET - A LITERATURE REVIEW

Niţu S. 1, Geicu-Cristea M. 2*, Popa O. 2, Băbeanu N. 2

1PhD student at USAMV Bucharest

2USAMV Bucharest: 59, Mărăşti Blv., 011464, Bucharest, Romania


Introduction: Nowadays, when food resources are becoming limited because of the

constant growth of population, there are serious concerns about the identification of

new natural sources for food and food ingredients. In order to meets the consumer

preferences the dairy industry need to focus on identifying new methods to produce and

preserve foodstuffs, that targets the extension of the products shelf life and use more of

natural ingredients. This study presents a literature review on cheese preservation

properties manufactured with different vegetable rennet.

Materials and methods: Microbiological quality indicators such as total plate, mould

and coliform count were monitored throughout the period of cheese storage. The

nutritional value was determinated by fat, protein, calcium and moisture content

analysis. The assessment of the organoleptic properties was carried out using

questionares to establish the people preference.

Results: The results underline the microbiological, nutritional, organoleptic and

physico-chemical properties of the cheese manufactured with vegetable rennet used as

alternative source of animal rennet that can also serve as cheese preservatives due to

their acidity, reducing the cost of production. Conclusions: Cheese manufacturation with vegetable rennet could consequently

improve the traditional diary products quality due to the interest that could present.

Literature: [1] Benyahia-Krid F.A. et al., Fresh Cheese “Peulh Type”: Characterization and Sensory

Aspects, J Adv Dairy Res, 2016, vol. 4:4, 1-5.

[2] Orhevba B.A., Taiwo A.D., Comparative Assessment of Wara (Local Cheese) Produced

using three Natural Additives as coagulants, Journal of Food and Dairy Technology, 2016, vol.

4:3, 1-7.



41

THE EFFECT OF DIFFERENT DRYING METHODS ON THE ANTIOXIDANT

PROPERTIES OF BLACKBERRY FRUITS

Stevanović Snežana1*, Petrović Tanja1, Stevanović Simo1,

LeposavićAleksandar2, PopovićBranko2 1Unviversity of Belgrade, Faculty of Agriculture, Department of Food

Technology and Biochemistry,Nemanjina 6, Belgrade–Zemun, Serbia 2Fruit Research Institute, Čačak, Serbia.


Introduction:Blackberry fruits have a short postharvest shelf life; therefore, the most

of harvest are preserved by freezing, drying or by processing into juices, jams, jellies,

etc. Drying may be used to extend the shelf life of blackberries at room temperature.

However, water removal during dehydration leads to a loss of quality property of the

fruits. Considering the possible beneficial effect of the phytonutrients present in the

blackberry fruits, it is of great importance to measure their changes during processing.

The objective of this study was to evaluate the effect of different drying methods on

antioxidant properties, total phenolic and anthocyanins content, and vitamin C of the

blackberry.

Materials and methods: Whole blackberry fruits were dried by convective air-drying,

osmotic dehydration and freeze-drying. The extracts of fresh and dried blackberries

were analyzed for total phenolic content by Folin-Ciocalteau method and for total

anthocyanins content by pH differential method. DPPH assay were applied for

determining antioxidant activity of the samples and it was expressed as EC50 value.

Results: The blackberry preserved by freeze-drying demonstrated significantly better

retention of theantioxidant activity,vitamin C, total phenolic and anthocyanins content.

The convective drying significantly influenced changes of vitamin C and total

anthocyanins content, while osmotic dehydration caused significant decrease of all the

investigated parameters compared to the fresh samples.

Conclusions:Generally, anthocyanins and vitamin C in the blackberry fruits have been

found more sensitive to dehydration process. The results confirmed that

superiorblackberryquality was obtained by freeze-drying method.

Key words: freeze-drying, dehydration, blackberry, antioxidant activity, total phenolic,

anthocyanins, vitamin C.



42

GLUTEN FREE BISCUITS

IN LOCAL MARKET FROM SIBIU

Cherățoiu C.-M1,*, Ognean M.1, Ognean C.F. 1 and Danciu I. 1

1Lucian Blaga University of Sibiu, Faculty of Agricultural Sciences, Food Industry and

Environmental Protection


Introduction: Persons with celiac-disease have permanent restriction to ingest gluten.

[1.2]. Therefore food industry developed proper food. Biscuits are one of the most

consumed baked goods world-wide because they are ready-to-eat, they supply energy to

human body and they are a snack during the day. The aim of the study was to evaluate

the gluten free biscuits in regards to their moisture, alkalinity, total sugar, proteins,

water activity, nutritional information on the label and acceptability of the consumers.

Materials and methods: There have been taken 8 types of gluten free biscuits (GFB)

from local market. Evaluation of samples includes: physical (weight, volume, density

and textural), chemicals (moisture, alkalinity, ash, water activity and proteins) and

sensorial (form/visual aspect, colour, smell, taste, moth feel, aftertaste, firmness, crisp,

break between teeth, dryness, sweetness and aroma).

Results: The weight ranged between 7.87 and 11.23 g per biscuits. The moisture

content was approximately 5%. The highest amount of minerals was in biscuits sample

with coffee. 6 samples have water activity lower then 0.3. Breaking point goes from

0.88 to 1.56 kg force. Among the 8 samples, the sample with sugar and chocolate chips

had recorded the highest acceptability. Average price for biscuits is 7.63 Romanian

currency and is pretty big compared with normal biscuits price.

Conclusions: Demand for healthy, natural and functional product in the help of celiac

persons is increased and GFB are now available on the market in Romania. GFB had

similar characteristics with wheat biscuits, the differences pointed out were those of

sensory quality. This can be the cause of using different flours without gluten.

Literature:

[1] Rybicka I., Gliszczyńska-Świgło A., Journal of Food Composition and Analysis, vol. 59,

2017, 6-67

[2] Caponio, F. Summo C., Clodoveo M.L., Pasqualone A., European Food Research and

Technology, vol.227(1), 2008, 135-139

https://www.sciencedirect.com/science/article/pii/S0889157517300455#!



43

EVALUATION OF THE EFFECTS OF RAISING AGENT AND MATURATION

TIME ON THE GINGERBREAD PROPERTIES

Tulbure A.1,*, Ognean M.1, Ognean C.F.1

1Lucian Blaga University of Sibiu, Faculty of Agricultural Sciences, Food Industry and

Environmental Protection *Corresponding author: [email protected]

Introduction: Gingerbread is a popular food product which is consumed especially

during the winter season but because pleasant taste it is consumed now all year long as

a short fragrant snack. Efforts are taken to improve the quality of gingerbread,

especially freshness and texture.

Materials and methods: Starting gingerbread recipe contained 1.02% ammonium

bicarbonate and 2.04% sodium bicarbonate, on flour basis. We replaced ammonium

bicarbonate with sodium bicarbonate with respect to keep the same amount of gases and

we add supplementary SAPP28 according with its neutralising value. We investigate

also the effects of dough maturation time (0, 60, 120 and 150 min).

Results: The effects of ammonium bicarbonate replacement with sodium bicarbonate

and maturation time on gingerbread characteristics are shown in figure below. In short,

at short time of maturation and high replacement of sodium bicarbonate the gingerbread

spread more and the volume increased more, in result the volume of gingerbread was

higher.

Fugure 1. Effects of replacement of ammonium bicarbonate and maturation time on the

characteristics of gingerbread

Textural tests were performed too. The hardness and deformation energy of samples

decrease when a higher proportion of ammonium bicarbonate was replaced with sodium

bicarbonate and was higher at longer maturation time. Conclusions: Geometrical and

textural properties of gingerbreads prepared with different recipes varied with a similar

pattern which could suggest that porosity of gingerbread could have more importance

that the composition of product.



44

APPLICATION OF EXOPOLYSACCHARIDE-PRODUCING LACTIC ACID

BACTERIAISOLATED FROM SAUERKRAUT AS FUNCTIONAL YOGHURT

STARTER CULTURES

Upeksha Jayarathne1, Janitha Liyanage1*, Rasika Jinadasa2 and Palika Fernando3 1Department of Food Science and Technology, Faculty of Applied Sciences, Sabaragamuwa

University of Sri Lanka, Belihuloya 70140, Sri Lanka 2Department of Veterinary Pathobiology, Faculty of Veterinary Medicine and Animal Sciences,

University of Peradeniya, Peradeniya 20400, Sri Lanka 3Division of Bacteriology, Veterinary Research Institute, Peradeniya 20400, Sri Lanka


Introduction: Exopolysaccharides(EPS) are naturalbiopolymers produced by certain

Lactic Acid Bacteria (LAB) strains. They arerecognized as natural alternatives for

commercial stabilizers and texturizersforfermented dairy products. The aim of this

research was to isolate LAB strains with the ability to produce EPS from sauerkraut,to

be used as analternative starter culture for yoghurt production.

Materials and methods: Sauerkraut samples (n=10) were prepared using cabbage

purchased from fivelocations in Sri Lanka. LABcolonies were isolated at intervals of 2

days, 1 week and 2 weeks.Specific biochemical tests were performed to confirm the

Lactobacillusspecies in the isolated colonies [1]. EPS was extracted from the isolates

and quantified [2]. Isolated LAB were inoculated in 10% skim milk and incubated at

37°C for 24 hours.Yoghurt samples were produced from isolates witha curdling

effect,according to the standard procedure [3]. Textural properties (Brookfield CT-3

Texture Analyzer) and sensory attributes (hedonic rating test) of youghurt samples were

evalauted and compared with a sample inoculated with a commercial DVS starter

culture (STI-12, Chr. Hansen).

Results:A maximum total plate count of 4.98 ± 0.02 log10 cfu/g was recorded from the

primary isolates obtainedfrom sauerkraut after two days of fermentation (pH~3.9). The

isolateswereconfirmed as Lactobacillus spp.(L. plantarum and L. brevis, presumably)by

the biochemical tests.All LABisolates demonstrated the potential for EPS production

which ranged between 61.5 – 156.5 mg/l. Curdling of the milk after 24 hours of

incubation was observed only with four isolates of LAB (pH~5.5.). All yoghurt samples

were significantly different (p<0.05) with regard to textural parameters. The flavor

profile of the yoghurt prepared by commercial DVS starter culture was evalauted to be

better than that of yoghurt with LAB isolates.

Conclusions:Pure isolates of homofermentativeLactobacillusspp.capable of producing

EPS can be obtained from sauerkraut in two days of fermentation which can be used as

potential yoghurt starters with a natural thickening effect.

Literature:

[1] W.F. Harrigan and M.E. McCance, Laboratory methods in food and dairy microbiology,

1966, Academic Press Inc.(London) Ltd

[2] A. Savadogo, C.A.T. Ouattara, P. W. Savadogo, N. Barro, A.S. Ouattara, and A.S. Traore,

Afr. J. Biotechnol., 2004, 3, 189-194

[3] W.J. Lee and J.A. Lucey, Asian-Aust. J. Anim. Sci., 2010, 23(9), 1127-1136



45

GRAIN PROTEIN CONTENT AND THOUSAND KERNEL WEIGHT OF

SOME ROMANIAN WINTER BARLEY GENOTYPES

Vasilescu L*1.,Sîrbu A2., Petcu E1. 1National Agricultural Research Development Institute Fundulea, N. TitulescuSt, no. 1,

Fundulea, 915200Calarasi, Romania 2"Constantin Brancoveanu" University, FMMAE RamnicuValcea

NicolaeBalcescu Bld., No. 39, RamnicuValcea, 240210Valcea, Romania


Introduction Barley has different uses in food and feed depending on their biochemical composition.

In this respect, grain protein content (GPC) is an important qualitative determinant

forbreeding barley cultivars [1]. Also, it is known thebarley samples with a low grain

size have higher grain protein content[2].

The objective of this study has beenthe assessment of GPC and 1,000 kernel weight

(TKW) of different size fractions(2.8 mm; 2.5 mm and >2.2 mm) for Romanian barley

varieties and breeding linesgrain samples in order to establish further industrial usage.

Materials and methods

Fifteen winter barley genotypes were tested during 2015-2016 year at NARDI

Fundulea, in the experimental barley breeding field. A screening machine Sortimat was

used for sieving fractionsat differentgrain size (>2.8 mm, >2.5 mm,>2.2 mm); and each

grain sub-sample was assessed accordingly. Barley samples have beenanalyzed for

GPC using aInfratech 1241 grain analyser; andTKWperformed with a Counter seeds.

Also, weather datawere obtained from the meteorological weather station located close

to the trial site. Experimental data were correlated to weather data through statistical

calculation at a significance p-value at 0.05.

Results

GPC of all grain size fractions was negatively related to grain yield.Excepting two

genotypes,within a barley sample thethin grainshad more protein than plump ones

especially when TKW of theseed size waslower. Althoughanalyzed barley samples with

a low grain size tend to have a higher protein content, important differences among

Romanian genotypes were registered.

Conclusions Romanian winter barley genotypes are important for further revaluation in industry.

These preliminary results show that GPC and TWK are considerably influenced by

genotype andgrowing conditions. Further attempts need to be performed for an in-depth

assessment of Romanian barley cultivars for industrial purpose in food and feed.

Literature: [1]Fan C.,ZhaiH., WangH., YueY., ZhangM., LiJ., WenS., GuoG., ZengY., NiZ.andYouM..

BMC Plant Biology, 2017, 17:122, pag. 1-14.

[2]MaglianoP.N., PrystupaP.andGutiérrez-BoemF. H.. J. Inst. Brew., 2014, pag. 347-352.




46

ASSESSMENT OF THE POTENTIAL EXTRACT YIELD FOR

SOMEROMANIAN WINTER BARLEY GENOTYPES

Vasilescu L*1., Sîrbu A2., Petcu E1. 1National Agricultural Research Development Institute Fundulea, N. Titulescu St, no. 1,

Fundulea, 915200 Calarasi, Romania 2"Constantin Brancoveanu" University, FMMAE Ramnicu Valcea

Nicolae Balcescu Bld., No. 39, Ramnicu Valcea, 240210 Valcea, Romania


Introduction Percent extraction or maximum yield is an important parameter for quality assessment

of the barley grains and malt used to make up the wort in brewery. A typical yield is

quantified under laboratory conditions after barley malting.Other mash methods or

correlations between different qualitative parameters have been taken into account in

order to predict the malt fermentability or extract yield, because its variability is

concern for both brewers and barley breeders.

This study aims at evaluating the potential yield of some varieties and breeding lines of

Romanian winter barley, based on a calculation formula, in order to determine the

grains quality without malting.

Materials and methods

Fifty winter barley genotypes (25 six-row and 25 two-row genotypes) were tested

during 2014-2015period at NARDI Fundulea, in three experimental conditions

(referring nitrogen input in cultivation). The protein content and thousand kernel

weight(TKW) for each barley samples have been analyzed. On the basis of modified

Bishop's mathematical formula [1], the yield of each sample was calculated

accordingly. The experimental data have been assessed through statistical analysis.

Results

Depending on genotypes and cultivation conditions, TKW ranged from 38.2gto 63.6g,

whilst the protein content varied between 9.4%-14.6%. Two-row barley genotypes had

higher TKW for all experimental conditions. A maximum extract value was registered

for six-row barley without nitrogen additionat cultivation, the behavior being similarly

for two-row barley within the same experimental condition.

Conclusions The potential yield generally shows a decreasing trend from one experimental condition

to another, their variation being closely related to TKW and protein content. Protein

content tends to be stable for some genotypes, no matter the cultivation conditions.

Increasing the dose of nitrogen used during cultivation leads to a higher protein content

in two-row barley in comparison with the six-row barley, which significantly affects the

extract yield.

Literature: [1] GregorT., CerkalR., HřivnaL., SottníkováV.. KvasnyPrum. 57/2011 (7-8), p. 236-241




47

TOPIC III

FOOD ANALYSIS, FOOD MICROBIOLOGY, CHEMISTRY,

BIOCHEMISTRY, SENSORY AND INFORMATION TECHNOLOGY

SCIENCES



48

A STUDY OF MILK AGGREGATION USING DYNAMIC LIGHT

SCATTERING

Chicea Dan1* 1 Department of Environmental Sciences, Lucian Blaga University of Sibiu, Dr. Ion Ratiu str., no

5-7, Sibiu, 550012, ROMANIA *Corresponding author: [email protected]

Introduction: Milk proteins aggregation has been induced by Calcium lactate, in its

most common form of pentahydrate C6H10CaO6·5H2O. The mean size variation of the

suspended particles in time has been monitored. Materials and methods: A simple experimental setup consisting of a Laser source, a

cuvette, a detector for scattered light and a PC for recording the time series has been

assembled for a Dynamic Light Scattering (DLS). The recorded DLS time series has

been processed in a conventional manner, by computing the autocorrelation function of

each time series and by fitting the theoretical exponentially decaying function on the

data. The result of the fit provided the diffusion coefficient of the suspended particles

and, here from, the average diameter of the particles. Results: Depending on the Calcium lactate concentration, the protein aggregation is

very fast, and can last from seconds to a few tens of seconds. As time pases the average

diameter of the protein remains constant, within the systematic method errors.

Conclusions: The work and the method presented in this work stand as a proof of

concept in using DLS as a simple and fast procedure for monitoring the particle size in

suspensions used in food industry.



49

MONITORING YEAST CELLS SIZE DURING FERMENTATION USING

DYNAMIC LIGHT SCATTERING

Chicea Dan1*, Rei Silviu2, Leca Cristian3 1 Department of Environmental Sciences, Lucian Blaga University of Sibiu, Dr. Ion Ratiu str.,

no. 5-7, Sibiu, 550012, ROMANIA 2Faculty of Engineering, Lucian Blaga University of Sibiu, Emil Cioran str., no. 4, Sibiu

550025, ROMANIA 3Continental Automotive Systems SRL, Sibiu, Romania, cristian.leca@ continental-

corporation.com Sibiu, ROMANIA *Corresponding author: [email protected]

Introduction: A small amount of solid bakers’ yeast (Saccharomyces cerevisiae) was

dissolved in water. A concentrated brown sugar solution was prepared and yeast

suspension was added. The average size of the yeast cell was monitored during an

experiment that lasted for one week. Materials and methods: The brown sugar syrup concentration was 15% weight in

water. 0.2 cm3 of yeast suspension was added in 3.5 cm3 of syrup in a cuvette that was

the target of a laser beam, having the wavelength of 632 nm. Time series were recorded

at equal time intervals during an experiment that lasted for one week. The temperature

was constant at 22 oC during the experiment. The time series were processed using the

Dynamic Light Scattering (DLS) procedure where the autocorrelation function was

computed and the exponential decaying was fit to the data providing the average

diameter of the particles that scattered light. Results: In the beaning of the experiment the size of the particles decreased, as the

solid yeast dissolved. It was followed by a slight increase of the average diameter as the

yeast cells were consuming glucose and were multiplying by budding. Conclusions: The experiment and the results stand as a proof of concept for using the

relatively simple experimental setup and the DLS data processing procedure for

monitoring average particle size during different processes in food industry. Literature: [1] Kurtzman C.P., Fell J.W., Yeast Systematics and Phylogeny—Implications of

Molecular Identification Methods for Studies in Ecology, in Biodiversity and

Ecophysiology of Yeasts, The Yeast Handbook, C. Rosa & G. Péter editors, Springer-

Verlag, 11-30, 2006. [2] Buescher W.A., High Alcohol Wine Production from Grape Juice Concentrates,

Am. J. Enol. Vitic. 52(4), 345-351, 2001.




50

RESEARCH REGARDING THE ELECTRODEPOSITION OF COPPER FROM

ACID ELECTROLYTE

Cretu C.M.

“Lucian Blaga” University of Sibiu, Department of Agricultural Sciences and Food

Engineering, 7-9 Dr. Ion Ratiu Street, 550012 Sibiu, Romania

Emailaddress: [email protected]

Introduction

The researche presents the studyof the electrochemical deposition of copper on brass,

using a CuSO4electrolyte in presence of H2SO4. The influences of CuSO4 concentration,

H2SO4 concentration,temperature and current density on character and thickness of the

deposited copper layer and on current efficiency were studied.

Materials and methods The electrolyte used for this researcheis with the following concentrations: CuSO4 25 -

75 g/l, H2SO4 15 – 45 g/l,thiourea 0.05 g/l. The electrodeposition of copper on brass

was achieved by galvanostatic electrolysis for 30 minutes. The copper anode was a strip

with 99.99% purity.The cathode was a brass strip. Current density was controlled by

research galvanostat.

Results

The influence of CuSO4 concentration

Increasing the CuSO4concentrationresults in an increase of current efficiency and a

decrease of the copper deposit thickness. The formation of bright copper layer, with

fine granulation, takes place atconcentrations of CuSO4, 25 - 50 g/l.

The influence of H2SO4 concentration

Small concentrations of H2SO4lead to the bright deposits.When the H2SO4

concentration increases, the results show a decrease of current efficiency.

The influence of current density

The experimental results show a decrease of current efficiency and an increase of the

copper layer thickness when the current density increases. The cooper layer is brightat

low current densities,butit becomes dull at higher current densities.

The influence of temperature

The increase of temperature leads to a decrease of current efficiency and an increase of

the copper layer thickness.

Conclusions

This set of electrodeposition experiments was to be able to obtain a bright copper layer

with fine granulation and anticorrosive properties at high current efficiency.Optimal

CuSO4 and H2SO4 concentrations, current density and temperature values were

determined.




51

ISOTOPIC ANALYSIS OF HONEY IMPORTED FROM CHINA AND

UKRAINE

CristeaR1*, Lengyel E2

.1,2“Lucian Blaga” University of Sibiu, Faculty of Agricultural Sciences, Food Industry and

Environmental Protection, 7, Dr. I. Ratiu Street, 550012, Sibiu, Romania


Introduction: The purpose of the paper is to inform the scientific community about the

economic importance of honey, but also its scientific, ecological, and social

importance.[2] Romania's aim in the beekeeping sector is to become a key player in the

global honey market of high quality. In order to preserve and consolidate this position

in a dynamic, globalized and highly competitive world, marketing must be implemented

within beekeepers companies and beekeepers working on their own.[1]

Materials and methods: This research paper makes a significant contribution to

existing beekeeping research, providing a novelty perspective by carrying out 13C

isotopic analysis, identifying protein content, fructose, glucose, and falsifying Delta

d13C (FG, not more than + - 1.0% 0) for imported honey from China and Ukraine.

Delta d13C calculation can be affected by high yeast content. The method used is EA /

LC-IRMS (C4 / C3 - Sugars).

Results: With regard to the results of the research, the following results were obtained

for honey from China / Ukraine as follows: protein (-24.70 / -25.58 d13C% 0), fructose

(-25.03 / -25.39 d13C% 0), glucose (-25.11 / -25.73 d13C% 0), disaccharides (-26.53 / -

26.48 d13C% 0). In the analysed samples there were no sugar added.Regarding the

analyzed parameters and the mentioned limits of detection the sugar content of the

sample corresponds to the legal regulations (Honey directive 2001/110/EC from Dec.

20th, 2001; Article 1 in connection with Annex II. The F/G ratio is within the naturally

occurring range (according to relevant literature.

Conclusions: In conclusion, each distribution channel has its advantages and

disadvantages.[3] Honey producers in China and Ukraine prefer an extremely simple

labeling with succinct information but with organoleptic properties different from the

preference of the Romanian consumer. From the point of view of isotopic analysis, the

results of honey meet the requirements of the Romanian national legislation.

Literature: [1]Cuevas-Glory L. F., Pino J. A., Santiago L. S., Sauri-Duch E., 2007. A review of

volatile analytical methods for determining the botanical origin of honey. Food

Chemistry, 103(3), 1032-1043

[2] Ochi T., 2005. Former Japanese beekeeper speaks out about antibiotics in Chinese

honey [2]. American Bee Journal, 145(12), 937-938.

[3] Woodcock T., Downey G., Kelly J. D., O'Donnell C., 2007. Geographical

classification of honey samples by near-infrared spectroscopy: A feasibility study.

Journal of Agriculture and Food Chemistry, 55(22), 9128-9134.




52

DETERMINATION OF FOOD AND FEED PROTEIN AND AMINO ACID

COMPOSITION BY PHOTOMETRIC METHODS

D. Kiss*, R. Tóth Juhászné, J. Csapó

University of Debrecen,Faculty of Agricultural and Food Sciences and Environmental

Management,Institute of Food Technology, 4032 Debrecen, Böszörményi street 138. Hungary *[email protected]

Introduction

Considering that proteins are the most important and the most expensive components of

food and feed, we can see the importance of the fast and exact definition of their

quantity and quality. The purpose of our research is developing a protein content

diagnosing method, which can be performed even in low-mounted laboratories, without

the need of expensive instruments, however being able to provide proper results

corresponding the Kjeldahl method used in well-mounted laboratories.

Materials and methods During our laboratory tests, we chose three of the several well-known protein analysing

methods. We determined the protein content of wheat, corn, soy and sunflower seeds

with the methods of Kjeldahl, Biuret and Nessler. Lot of laboratories use the Kjeldahl

method or automatic instruments based on that for analysing the protein content,

therefore these results came as a resembling base compared the results of the two other

methods used in our tests.

The Biuret and Nessler methods arebased on spectrophotometric measurement, which

fundamentally provides rapid and accurate measurement. As the preparation of the

samples for these methods is complex and takes too much time, we decided to use the

Kjeldahl disruption.

Results Overall, our studies were successful. Compare the two spectrophotometric methods

with Kjeldahl-method, we had approximately equal results, although the scatters of

results are lower in Kjeldahl-method than the other two methods, but their accuracy is

acceptance (Diagram 1). Diagram 1: Crude protein represented by various test methods

Conclusion In the future we will continue our research and we would like to work out photometric

methods, with using it to the determination of the proteins is simple without using of

large instruments. In addition we would like to develop photometric methods for some

essential amino acids (for example: lysine, methionine, tryptophan etc.) and semi-

essential cystine.

0

10

20

30

Wheat Corn Soy Sunflower

Cru

de

pro

tein

co

nte

nt

(%) Kjeldahl

NesslerBiuret



53

MISCELLANEOUS BEES HONEY AND PROPOLIS INTEGRAL

ANTIOXIDANT CAPACITY ESTIMATED BY PCL ASSAY

Darie N.*

“Lucian Blaga” University of Sibiu, Department of Agricultural Sciences and Food Industry, 7-

9 Dr. Ion Ratiu Str., 550012 Sibiu, Romania

*[email protected]

Introduction: Different honey sorts and propolis, with antioxidant antiviral features are

like better in the current trend towards a life quality growth [1,2,3]. The study aim was

to estimated by PCL assay the AC of ACW-ACL compounds in miscellaneous bees

honey and proper propolis.

Materials and methods: Chemicals used: water soluble (ACW), lipid soluble (ACL)

Analityk Jena kits, analytical grade chemicals. All samples were collected on 2016-

2017 from Transylvanian beekeepers’ stationary apiarries, different honey harvesting,

from species Apis mellifera carpatica [4]. Each sample was severally prepared for PCL

(phochemiluminescence) measurements; the antioxidant capacity (AC) was triplicate

evaluated. The ACL samples were quantified by comparison with Trolox calibration

curve and those with ACW by ascorbic acid curve [5]. The results were expressed as

the mean±SD values of three outcomes and submitted to F-Test.

Results: AC was measured in 16 honey samples: locust tree, linden, polyfloral, rape

(spring and summer honey) and in 16 proper propolis samples, in the hill meadows and

abundant forest area, on 2016-2017 harvesting. All the 32 samples had AC, in ACL and

ACW extracts. The polyfloral AC was the highest in measured samples, 7.6 times

greater than locust tree honey, 5.0 times than rape and 3.8 times than linden honey.

Summer honey AC were 2.5 times greater than spring sorts. The colored honey samples

(riched in antioxidant pigments) had 3.2 times ACL greater than ACW and the AC 4.4

times greater than non-coloured honey. In regard to propolis collected same time with

honey harvesting, AC was 10% greater than in honey samples.

Conclusions: Sensible ACW and ACL in all honey and propolis samples, in spring and

summer harvesting were found. The AC values varyed with geographic area, honey

colour, proper propolis sorts, season. The PCL assay had high sensitivity, the ACW-

ACL were measured on a single system.

Literature: [1] Pascoal, A., Rodriques, S., Teixeira, A., Feas, X., Food Chem., 63, 2013, p. 233

[2] Sammataro, D., Avitable, A., Beekeepers Handbook, Cornell Univ. Press, Ithaca, SUA,

2011, p. 380

[3] Mot, A., Silaghi-Dumitrescu, Sarbu, C., J. Food Compos. Analys., 24, 2011, p. 516

[4] ACA din Romania, Manualul apicultorului, Edit. Crepuscul, Ploiești, 2007, p. 205

[5] Analytik Jena AG, ACL-Kit, ACW-Kit protocol with Photochem, Jena, 2007, p.1-79

mailto:*[email protected]



54

BENEFITS OF APILARNIL – A ROMANIAN PRODUCT

Doștețan-Abălaru C.1, Vlăsceanu G.2,Mironescu M.3*

1Apilife SRL, Sibiu, Romania 2 Hofigal SA, București, Romania

3Faculty of Agricultural Sciences Food Industry and Environmental Protection, University

Lucian Blaga of Sibiu, Romania


Introduction:Apilarnil is a natural apiculture product obtained first time by the

Romanian specialist NicolaeIlieșiu from the male bee larvae, which are harvested intact

(the entire contents of the honeycomb cell) in the 7-day of living by using a special

technique [1].This research investigates the beneficial antimicrobial action of apilarnil

from Sibiu County against six types of pathogens.

Materials and methods:Antimicrobial action was tested on pathogenic yeastCandida

albicans 103101 and 601and pathogenic and facultative pathogenic bacteria:

Enterococcus faecalisATCC 29212, Staphylococcus aureus ATCC 25293,

StaphylococcusepidermidisATCC12228, PseudomonasaeruginosaATCC 15442

andEscherichia coliATCC 25922.Minimal Inhibitory Concentration (MIC) and

Minimum Concentration for Biofilm Eradication (MCBE) were determined. MIC was

measured in microtiter plates with liquid samples containing the pathogens and diluted

apilarnil, starting from 1/20 (one part apilarnil and 20 parts liquid broth containing

microorganisms) to 1/80; the inhibition action was measured spectrophotometrically.

MCBE was determined in Petri dishes containing films of microorganisms.

Results:MIC can be used to determine the administration dose of apilarnil in infections.

Apilarnil is less efficient against Staph.aureus(a concentration of 1/20 was identified as

MIC); it shows medium efficiency against E.faecalis, Staph. epidermidisand E.coli

(with a concentration of 1/40 for microorganisms growth) and is very efficient

againstC. albicansspecies and Ps. aeruginosa, for whicha ratio of 1/80 (app. 1.25%) is

enough to inhibit the microoganisms growth. Once the pathogenic microorganisms

form films, apilarnil is no more so effective; it has no effect against films formed by

Staph epidermidisand has small action against films produced by the other pathogens (a

concentration of app. 10% is necessary for all films formed by the pathogens tested).

Conclusions:Apilarnil shows antimicrobial activity against all microorganisms

investigated, with MIC growing in the order: Candida albicans = Ps. aeruginosa > E.

faecalis=Staph. epidermidis= E. coli > Staph. aureus. Once the pathogens formed a

film, it is difficult to destroy it by using apilarnil.

Literature: [1] Doşteţan C.C., Veninul de albine şiApilarnilul – tehnologii de recoltare, condiţionare,

ambalare, depozitare şi livrare, ConferinţaNaţională de Api-Fitoterapie,

ApinutriţieşiApipuncturăApimedexpo, 11-13 mai 2013, Arad




55

DRYING KINETICS OF MEAT PRODUCTS UNDER ISOTHERMAL

CONDITIONS

Drăghici O*

Faculty of Agricultural Sciences Food Industry and Environmental Protection, University



Introduction: There are many foods that are subject to drying as a conservation

method. On the other hand, there are situations where the loss of moisture is not

desired. Process kinetics can be used to highlight the efficiency of a drying process or

to find a way to reduce the loss of moisture,.

The purpose of this article is to present a simplified kinetic calculation under isothermal

conditions for the drying process of food

Materials and methods: TGA was carried out using a SDT Q600 instrument (TA

instruments, USA). The accurately weighed samples (5 ± 0.01 mg), which had

approximately the similar thickness, were placed in the platinum sample pan and heated

isothermally at different temperatures, for different durations, in a nitrogen atmosphere

(50 ml min-1). Weight loss was then determined over a period of time. The results were

analyzed using TA universal analysis software. The SDT Q600 apparatus was

previously calibrated for weight and temperatures.

Results: If a single mechanism predominates, it is often possible to describe the

reaction by a general rate law: d/dt= k (1- )n, where: = degree of conversion; t = time

(min); k = rate constant (min-1); n = reaction order.

Considering U be the concentration of water existing in food initial and U- be the

concentration of water existing at any other time, the simplest calculation formula the

reaction for desorbtion is: d/dt=k(U-)

After integration a formula is obtained, which allows rate constant (k) to be calculated

according to experimentally determined values (U, , t)

Conclusions: this kinetic calculation of the drying process is a simplistic variant, in

which the rate constant, k, can be calculated at any point in the reaction.

Literature: [1] Ferrão P., Figueiredo A.& Freire F., Drying Technology, 2007, 16:8, 1687-1702.

[2] Sampaio R. M., Neto J. P., Perez V. H., Marcos S. K., Boizan, M. A. and Silva L.R., Journal

of Food Processing and Preservation, 2017, 41: e12789




56

PHYTONUTRIENTS REGULATING CELLULAR PROCESSES AND THEIR

HUMAN HEALTH-PROMOTING EFFECTS

Endre Mathe1,3*, Cecilia Gerogescu2, Violeta Turcus3, Nelli Kinga Olah3, Adriana

Neamtu1,Areha Abid1, Gerda Diósi1, Rita Szöke-Kovács1

1University of Debrecen, 138.BöszörményiStr., H-4032, Hungary, 2Lucian Blaga University of Sibiu, 10.Victoriei Bd., Sibiu, 550024, Romania

3VasileGoldis Western University of Arad, 91-93.LiviuRebreanu, Arad, 310414, Romania


Introduction: Most of our research is focused on the chemomapping of different plant

extracts,while their health-promoting effects associated mechanism of action is assessed

using Drosophila melanogaster based genetically sensitized systems.

Materials and methods: For chemomapping we make use of UHPLC-ESI-MS, GC-

MS, MALDI-TOF, while for mechanism of action studies are appliedgenetics,

genomics, biochemistry, molecular cell biology and bioinformatics.

Results: we have identified severalplant extracts with putative hypoglycaemic and anti-

inflammatory phytochemicals. We have developed genetically sensitized multiple

models to study the plant extracts molecular and/or cellular mechanism of action with

respect to the regulation of chromatin organization, gene expression, redox potential,

metabolic profile, etc. Among the characterized extracts, blueberries and fenugreek

looks to most promising as they can reduce hyperglycaemia, insulin-resistance and

inflammation.

Conclusions: Identification and characterization of several plant extracts that can

significantly reduce hyperglycaemia, insulin-resistance and inflammation will allow us

to formulate novel nutraceuticals that further strengthen the complementary treatment

of metabolic syndrome.



57

ENHANCED ELECTROCHEMICAL DETECTION OF CARBOHYDRATES

Natalia Festinger1*, JitkaPoštulková2, Sylwia Smarzewska1, Radovan Metelka2, Witold

Ciesielski1 1University of Lodz, Faculty of Chemistry, Department of Inorganic and Analytical Chemistry,

Tamka 12 Street, 91-403 Lodz, Poland 2University of Pardubice, Faculty of Chemical Technology, Department of Analytical Chemistry,

Studentská 95, 532 10 Pardubice II, Czech Republic

*[email protected]

Introduction: Carbohydrates are organic compounds consist of carbon, hydrogen, and

oxygen. They are widely present in plants and animals and play an important role in

structural and metabolic functions. Fructose, glucose, and sucrose were chosen as

model samples of saccharides in amperometricexamination.These compounds have

sweetening properties and are widely used in nourishment. The developed analysis is of

great importance, when monitoring these carbohydrates, which are mainly associated

with diabetes mellitus, a very serious illness, which became a civilization disease of the

21stcentury [1-2].

Materials and methods: The examination of selected carbohydrates (fructose, glucose,

sucrose) were carried out by amperometric method. Two different working electrodes

were used: screen-printed carbon electrodes with ex situ copper film or with a porous

copper layer, prepared by the colloidal crystal templating.

Results: The chronoamperometricresponses of modified electrodes forglucose,

fructose, and sucrose were studiedin order to choose the optimal composition of

modified fabricated electrodes.The linear amperometric response was received in

concentration range 0.002 – 0.01 mmol·L-1for all studied saccharides.

Conclusions: Macroporous copper screen-printed carbon electrodes have been

successfully fabricated with different pore diameter of porous structures in order to find

appropriate size of pores for the most sensitive amperometricdetection of saccharides:

fructose, glucose, and sucrose, very important nutrients and sweeteners.

Literature: [1] S.Sattayasamitsathit,P. Thavarungkul, C. Thammakhet, W. Limbut, A. Numnuam, C.

Buranachai, P.Kanatharana,Electroanal., 2009, 21, 2371-2377.

[2] X. Cao, N. Wang, Analyst, 2011, 136 (20), 4241-4246



58

THE INFLUENCE OF FREEZING ON THE PHENOLIC CONTENT OF

THREE TYPES OF BERRIES

Frum A.1*, Georgescu C.2 , Gligor F.1, Lengyel E.2, Stegarus D.3, Tita O.2

1"Lucian Blaga" University of Sibiu, Faculty of Medicine, 2A, Lucian Blaga Street, 5500169,

Sibiu, Romania 2"Lucian Blaga" University of Sibiu, Faculty of Agricultural Sciences, Food Industry and

Environmental Protection, 7, Dr. I. Ratiu Street, 550012, Sibiu, Romania 3National Research and Development Institute for Cryogenics and Isotopic Technologies - ICIT,

4, Uzinei Street, 240050, Rm. Valcea, Romania


Introduction: Berries are a source of food that provides a lot of health benefits for the

consumers. The determined health benefits for some highly consumed berries, as:

blueberries, raspberries and red currant, are linked to their content in phenolic

compounds, which are known to possess antioxidant properties. The aim of this study is

to determine the content in phenolic compounds and to analyze their stability during

freezing.

Materials and methods: The content in phenolic compounds was determined for

berries preserved in two different ways, by freezing and then drying and by drying

immediately after harvesting. The compounds of interest were extracted by using four

methods and they were analyzed by using a spectrophotometrical method for the

determination of the total polyphenols and an optimized HPLC method for the

identification and quantification of several phenolic compounds.

Results: The greatest quantity of total phenolic compounds was determined for

blueberries, followed by raspberries and then red currant. Regarding the phenolic

compounds analyzed, blueberries were the best source of quercetin, rutin, gallic acid,

caffeic acid and chlorogenic acid and red currant was the best source of (+)-catechin.

The identification of (+)-catechin, rutin, caffeic acid and chlorogenic acid was not

possible for raspberry, and gallic acid and caffeic acid for red currant.

Conclusions: The small differences between the quantities of phenolic compounds

found regarding the preservation methods lead us to believe that in terms of the

phenolic compounds determined, the analyzed berries are stable if frozen.




59

CHEMICAL CHARACTERIZATION OF SOME EXTRACTS FROM

ROMANIAN BILBERRY FRUITS

Georgescu C.*1, Frum A.2, Mironescu M.1, Mathe E.3,4


”Lucian Blaga” of Sibiu, Romania 2Faculty of Medicine, University ”Lucian Blaga” of Sibiu, Romania

3Faculty of Medicine, ”VasileGoldis” Western University of Arad, Romania 4Faculty of Agriculture and Food Science and Environmental Management, University of

Debrecen, Hungary

Corresponding author: [email protected]

Introduction.Bioactive components from plants are nowadays an important source of

exploitation for many applications in various fields such as: pharmaceutical, medical,

food and cosmetic.Bilberry (VacciniummyrtillusL.) is a dark blue fruit, similar in

appearance to blueberries but smaller, softer and darker. Romanian bilberries are

growing in the mountain area and are appreciated byconsumers for their taste and for

their characteristicsthat are good for health. Dietary supplements and innovative

foodscan be obtained by exploiting the beneficial effects of bilberries,such as: the

strenghtening of the blood vessels,the improvement of thebloodcirculation,the treatment

ofdiarrhea, etc. The aim of this study is to obtain different extracts and todescribe their

chemical composition.

Materials and methods: Three types of extracts obtained from Romanian bilberry

fruits were analysed under different working conditions. 500 mg bilberries were

extracted using 10 mL solvent, at 40ºC, for 30 minutes in the ultrasound bath. For the

first extraction the solvent was distilled water, for the second one, methanol and for the

third one, methanol and distilled water (1:1).

The extracts were analysed by LC-MS and their antioxidant activity was evaluated

using DDPH.

Results: The results obtained showed different compositions of the analysed extracts.

Inthe first extract 69 compounds have been separated and identified, inthesecond

extract 85 compounds and in the third extract 88 compounds. Thesecompoundsbelong

to different classes,like: aminoacids, carbohydrates, vitamins, flavonoids, polyphenols,

lactones, anthocyanins and organic acids. The antioxidant activity of the analysed

extracts, expressed as a percentage, was between 75 and80%.

Conclusions: Interestingforthe first extract is the presence of choline, an aminoacid

responsible forthe good functioning oftheliver.The extracts contain some essential

aminoacids,like: lysine, tyrosine, tryptophan and. All the extracts contained compounds

responsible forthe antioxidant activity, like: polyphenols, flavonoids and vitamins.




60

UBIDECARENONE QUANTIFICATION IN FOOD SUPPLEMENTS -A

NOVEL HPLC METHOD

Gligor F 1, Crăciun I*2, Dobrea C 1, 2, Chiş A1, 2

1”Lucian Blaga”University of Sibiu, Faculty of Medicine,Preclinical Department, Pharmacy

Specialization, 2A Lucian Blaga Street, 550169 Sibiu, Romania 2Polisano Pharmaceuticals SA, 156 Alba Iulia Avenue, 550052, Sibiu, Romania


Introduction: Ubidecarenone, also known as coenzyme Q10 or CoQ10, is a

biologically active compound similar in chemical structure to vitamins K and E[1].

CoQ10 is naturally produced in the body. It is a fat soluble antioxidant and plays an

important part for the Krebs cycle.Coenzyme Q10 levels decrease with age and may be

low in people with heart diseases, Parkinson's disease, cancers, muscular dystrophies,

and diabetes[2].In order to supply this molecule in high concentrations, the food

supplements market offers several products.

The aim of this study consisted in the development of a rapid and reliable high

performance liquid chromatography (HPLC) method for ubidecarenone identification

and assay in food supplements, trying to offer a robust, direct and convenient solution.

Materials and methods: A number of food supplements containingubidecarenone

were tested.Detection and quantification were achieved at 275 nm

Analytical grade ethanol was used as solvent for extraction, HPLC separation was

performed using a chromatographic column C18 and a mobile phase consisting of a

mixture of methanol and anhydrous ethanol at a flow rate of 2 mL/min.

Results: The ubidecarenonecontent of the tested products was in accordance to

quantities mentioned by the producers. Most analytical methods currently available

involve a reversed-phase high-performance column liquid chromatographic (HPLC)

separation of CoQ10 from excipient materials followed by UV quantification [3].

Conclusions: Ubidecarenone was successfully separated using this method. The

method is rapid, efficient and does not involve equipment not commonly found in an

analytical chemistry laboratory.

Literature: [1] Orozco D, Skamarack J, Reins K, Titlow B, Lunetta S, Li F, Roman M,Determination of

ubidecarenone (coenzyme Q10, ubiquinol-10) in raw materials and dietary supplements by high-

performance liquid chromatography with ultraviolet detection: single-laboratory validation, J

AOAC Int,2007, 90(5), 1227-36

[2] Hernández-Camacho JD, Bernier M, López-Lluch G, Navas P. Coenzyme Q10

Supplementation in Aging and Disease. Front Physiol, 2018, 9, 44, 1-11 [3] Temova-Rakuša Ž, Srečnik E, Roškar R.Novel HPLC-UV Method for Simultaneous

Determination of Fat-soluble Vitamins and Coenzyme Q10 in Medicines and Supplements.

ActaChimSlov, 2017, 64(3), 523-529



61

MALOLACTIC FERMENTATION IN RED WINES

Lengyel E

.1“Lucian Blaga” University of Sibiu, Faculty of Agricultural Sciences, Food Industry and



Introduction: Malolactic fermentation is a biological process of wine and consists in

the degradation of malic acid from wine to lactic acid and CO2. Lactic bacteria produce

small amounts of acetoline, some of which can be oxidized into diacetyl, a substance

with a specific odor of butter. Increasing the diacetyl concentration is one of the most

important contributions of lactic bacteria to the aroma of wine. In high concentrations,

they give the wine a strong flavor of butter, while in low concentrations, diacetyl

contributes to the aroma of nuts, yeasts or caramel[1,2]. Materials and methods: six red sweet wine from Miniș Cellar

Identification of the concentration of malolactic bacteria in wine and quantitative

determination of L-malic and L-lactic acid in order to highlight the degradation of malic

acid were comparison with a malic acid control by the chromatography paper method.

Results: In the experiment, by estimating malic acid by ch. paper, we analyzed several

samples of wine stored in environmental conditions (temperature and humidity factors)

identical to pursue malolactic fermentation at different times.

Sample 1 shows the standard culture of lactic bacteria present in malic acid; sample 2

(there is a significant culture of malolactic bacteria present in wine during its

fermentation), in samples 2 and 3 these lactic bacteria lack due to the conclusion of the

fermentation process and in the last three samples due to fermentation of lactic bacteria

we already observe the presence of L- malic and L-lactic acid (as well as L-tartaric acid

present only in the 6th sample).

Conclusions: The malolactic fermentation is influenced by the temperature, humidity

and the physico-chemical characteristics of the wines (pH, total acidity, alcoholic

content in free and total dioxide).

Literature:

[1] Gheorghiță M. și colab., 2006 - Oenologie, vol.1, Editura Sitech, Craiova, p. 314-326 [2]

Alexandru A., 2002 - Manual de lucrări practice în oenologie, Editura Fundației Universitatea

”Dunărea de jos”, Galați, p.61-62




62

IDENTIFICATION AND QUANTIFICATION OF SOME VALUABLE

VOLATILE COMPOUNDS FROM INDIGENOUS DISTILLATES

Lengyel E1, Stegăruș D2


Environmental Protection, 7, Dr. I. Ratiu Street, 550012, Sibiu, Romania 2 National Research and Development Institute for Cryogenics and Isotopic Technologies -

ICIT, 4, Uzinei Street, 240050, Râmnicu Vâlcea, Romania


Introduction:The distillates, especially the trade mark consecred ones, marketed under

the designation of origin depend to a large extent on the quality of the raw material,

technology but also on the pedoclimatic factors in which the plant develops [1]. An

aromatic characterization of these leads to the selection of the optimal variants

necessary for a valuable appreciation of the final product [2]. The aims of this paper is

to analyze by GC-FID methods a series of samples of plum distillates from the southern

part of our country. Materials and methods: 9 plums distillates; the determination of the ethanol, methanol

and flavor concentration was performed by the method GC / FID (gas-chromatograph

coupled with flame ionization detector, using the HeadSpace method in advance. The

system includes a Varian 450 GC FID Gas Chromatograph equipped with a Thermo

Scientific TG-WAXMS capillary column (Waltham, MA USA) (60 m x 0.32 x 0.25

μm). The GC-FID method used has been validated so that the results obtained can be

considered by the specialists [3].

Results: In the distillates studied, higher alcohols, esters, aldehydes and terpenes have

been identified and quantitated, compounds which contribute to the formation of

aromas in the fruit but also in the distillate. The values obtained for superior alcohols

were in the range of 394.8462 mg/L to 1422.3559 mg/L, the esters between 1.3587 mg

L and 5.9482 mg/L and the aldehydes did not exceed 1426.719 mg/L and also, the

terpenic compounds amounted to 2853,438 mg/L.

Conclusions: The results obtained show that for the same fruit variety, the distillate

obtained has a distinctive fingerprint of its flavor compounds, depending on the area of

origin.

Literature: [1] Ding X, Wu C, Huang J, Zhou R, Changes in Volatile Compounds of Chinese Luzhou-

Flavor Liquor during the Fermentation and Distillation Process, J Food Sci. 2015,80(11):C2373-

81

[2] Awad P, Athès V, Decloux ME, Ferrari G, Snakkers G, Raguenaud P, Giampaoli P,

Evolution of Volatile Compounds during the Distillation of Cognac Spirit, J Agric Food Chem.

2017, 65(35):7736-7748.

[3] Stegarus D.I. Botoran O, Ciucure C, Ionete R, Lengyel E, The aromatic evaluation of

distillates made from sour cherries from well-known regions, SGEM2017 Vienna GREEN

Conference Proceedings, 2017, 17, ( 63), 365-372


https://www.ncbi.nlm.nih.gov/pubmed/?term=Ding%20X%5BAuthor%5D&cauthor=true&cauthor_uid=26444440

https://www.ncbi.nlm.nih.gov/pubmed/?term=Wu%20C%5BAuthor%5D&cauthor=true&cauthor_uid=26444440

https://www.ncbi.nlm.nih.gov/pubmed/?term=Huang%20J%5BAuthor%5D&cauthor=true&cauthor_uid=26444440

https://www.ncbi.nlm.nih.gov/pubmed/?term=Zhou%20R%5BAuthor%5D&cauthor=true&cauthor_uid=26444440

https://www.ncbi.nlm.nih.gov/pubmed/26444440

https://www.ncbi.nlm.nih.gov/pubmed/?term=Awad%20P%5BAuthor%5D&cauthor=true&cauthor_uid=28756673

https://www.ncbi.nlm.nih.gov/pubmed/?term=Ath%C3%A8s%20V%5BAuthor%5D&cauthor=true&cauthor_uid=28756673

https://www.ncbi.nlm.nih.gov/pubmed/?term=Decloux%20ME%5BAuthor%5D&cauthor=true&cauthor_uid=28756673

https://www.ncbi.nlm.nih.gov/pubmed/?term=Ferrari%20G%5BAuthor%5D&cauthor=true&cauthor_uid=28756673

https://www.ncbi.nlm.nih.gov/pubmed/?term=Snakkers%20G%5BAuthor%5D&cauthor=true&cauthor_uid=28756673

https://www.ncbi.nlm.nih.gov/pubmed/?term=Raguenaud%20P%5BAuthor%5D&cauthor=true&cauthor_uid=28756673

https://www.ncbi.nlm.nih.gov/pubmed/?term=Giampaoli%20P%5BAuthor%5D&cauthor=true&cauthor_uid=28756673

https://www.ncbi.nlm.nih.gov/pubmed/28756673



63

A NEW HPLC METHOD TO ASSAY RESVERATROL IN FOOD

SUPPLEMENTS

GligorF1, Chiş A1, 2

, Crăciun I2,Rus L1, Dobrea C* 1, 2

1”Lucian Blaga”University of Sibiu, Faculty of Medicine,Preclinical Department, Pharmacy

Specialization, 2A Lucian Blaga Street, 550169 Sibiu, Romania 2Polisano Pharmaceuticals SA, 156 Alba Iulia Avenue, 550052, Sibiu, Romania


Introduction: Resveratrol has numerous benefits for human health: antioxidant, anti-

inflammatory and cytoprotective [1]. In order to supply this molecule in high

concentrations, the food supplements market offers several products. Also innovative

pharmaceutical forms containing resveratrol are being tested [2].

The aim of this study consisted in the development of a rapid and reliable high

performance liquid chromatography (HPLC) method for resveratrol identification and

assay in food supplements, trying to offer a robust, direct and convenient solution.

Materials and methods: Resveratrol extract and food supplements containing

resveratrol were tested.

Analytical grade methanol was used as solvent for extraction, HPLC separation was

performed using a chromatographic column C18 and a mobile phase consisting of a

mixture of methanol and water at a flow rate of 1.5 mL/min. The UV detection was

performed at 303 nm.

Results: The resveratrol content of the tested products was in accordance to quantities

mentioned by the manufacturers. Several more laborious methods for the assay of

resveratrol are available: HPLC method, HPLC-PDA-MS/MS, constant-wavelength

synchronous spectrofluorimetry[3].

Conclusions: Resveratrol was successfully separated using this method. The method

provided a fast and cost efficient way to be used for assay of resveratrol in food

supplements.

Literature: [1] Malhotra A, Bath S, Elbarbry F. An Organ System Approach to Explore the Antioxidative,

Anti-Inflammatory, and Cytoprotective Actions of Resveratrol. Oxid MedCelLongev, 2015,

2015(803971), 1-15

[2] Francioso A, Cossi R, Fanelli S, Mastromarino P, Mosca L. Studies on Trans-

Resveratrol/Carboxymethylated (1,3/1,6)-β-d-Glucan Association for Aerosol Pharmaceutical

Applications. IntJMolSci, 2017, 18(5), 967-978

[3] E. Moretón-Lamas, M. Lago-Crespo, M.A. Lage-Yusty, J. López-Hernández, Comparison of

methods for analysis of resveratrol in dietary vegetable supplements. Food Chem, 2017,

224,219-223



64

BIOSYNTHESIS OF PHYTASE ON MEDIUMS WITH WHEAT BRAN

Lisitskaia T., Shmeleva V. Department of technology of microbiological synthesis, St. Petersburg State Technological

Institute (technical university), Saint-Petersburg Moskovsky prospect, 26 [email protected]

Introduction: An important role in the cleavage of phytates in products of plant origin

is played by the enzymes phytases (EC 3.1.3.72). In many cases processing of products

by phytase allows to increase their nutritional value. In previous studies, we isolated

the phytase producer -micromycetes Aspergillus niger van TieghemTI 12 which forms

an extracellular enzyme duaring cultivation on a liquid glucose-asparagine medium

with phytin [1]. We have studied the possibility of replacing the expensive components

of the nutrient medium for the biosynthesis of phytase to cheaper ones.

Materials and methods: A.niger was cultivated on a mediums of the following

composition, g/l: wheat bran - 15-40, K2SO4 - 0,2, MgSO4 - 0,2, yeast extract — 0,2.

Activity of phytase was expressed as the number of micromoles of phosphates which

are cleaved during hydrolysis of phytic acid for one minute at 300C.

Results:The biosynthesis of phytase was studied on media with different contents of

wheat bran.The concentration of bran was varied in a nutrient medium from 15 to 40

g/l. It was found that the maximum specific activity of phytase is observed when the

content of bran in the medium is 30 g/l. Analysis of the culture liquids showed that

during the cultivation of Aspergillus niger van TieghemTI 12 for 8 days there is an

accumulation of free phosphates, the amount of which reaches 57% of the phosphate

content in the phytates of bran. Since the accumulation of phosphates in the medium

can lead to repression of phytase synthesis, we have studied the possibility of replacing

part of the bran in the nutrient medium with starch. For this, nutrient media with

different ratios of bran and starch were used. The data obtained indicate that it is not

advisable to replace any part of bran in the medium with starch.

Conclusions: Thus, for a cultivation of the phytase producer A.niger van TieghemTI 12,

a cheap nutrient medium containing wheat bran as the source of carbon, phytates and

phosphorus can be used.

Literature: [1] T.Lisitskaia, V.Shmeleva Journal of EcoAgriTourism, 2016.- V.12.- № 1(32).- P.66-68.




65

PHYTOCHEMICAL PROPERTIES AND EXOPOLYSACCHARIDE

PRODUCTION FROM APPLE PEEL

Melih G1*, Özlem A2

1 The University of Gümüşhane, Şiran Mustafa Beyaz Vocational School, Department of Food

Processing, Gümüşhane/ Turkey 2The University of Gaziosmanpaşa, Faculty of Natural Sciences and Engineering, Department of

Food Engineering, Tokat/Turkey


Introduction: There are intensive studies around the world for the valorization of the

food waste. In this study, the potentials of exopolysaccharide production and

phytochemical properties ofapple peels was investigated.

Materials and methods: Total carotenoid, beta-carotene, ascorbic acid, anthocyanin,

total phenolic and flavonoid contents of the peels were determined. The antioxidant

activity was analysed according to TEAC, FRAP and DPPH methods. For the bacterial

cellulose (BC) production, previously isolated cellulose-producing bacteria

Komagataeibacterhansenii GA2016 was used. The peel was hydrolysed with dilute

acidand its composition was determined. Hydrolysatewas used for BC production and

the production was carried out at 28-32°C for 21 days under static conditions.The

physicochemical, thermal, structural and morphological properties of BC were

determined and the results were compared with plant cellulose.

Results: It was determined that apple peelswere rich in phytochemicals. The produced

BC from the apple peel hydrolysates had thinnerfiber diameter than plant cellulose. Its

crystallinity and thermal stability were found to be higher than plant cellulose.

Conclusions: It was concluded that apple peels could be a potential sources of

phytochemicals and exopolysaccharide production.




66

ELECTROANALYTICAL STUDIES OF SESAMOL

Morawska K. 1*, Smarzewska S. 1, Metelka R.2, Ciesielski W.1

1 Department of Inorganic and Analytical Chemistry, University of Lodz, Tamka 12, 91-403

Lodz, Poland 2 Department of Analytical Chemistry, University of Pardubice, 53210 Pardubice, Czech

Republic

* e-mail: [email protected]

Introduction: Sesamol (SES, 1,3-benzodioxol-5-ol, Fig. 1) is the predominant active

component of sesame oil obtained from Sesamum indicum. Sesamol is a phenolic

derivative which acts as a neuroprotective agent and exhibits a broad range of

biological effects such as hepatoprotective, anti-cancer, anti-inflammatory and anti-

aging properties [1-3].

Fig. 1 Chemical structure of sesamol

In this paper, electrochemical behavior of SES is presented.

Materials and methods: The analysis was carried out on bare glassy carbon electrode.

For analytical purposes square wave voltammetry (SWV) was utilized. The influence of

various factors such as pH, buffer composition and SW parameters was studied.

Results: The best results in terms of signal shape and intensity were recorded in

Britton-Robinson buffer at pH 2.0. Linearity of peak current on concentration of

sesamol was found in the range from 3.0 to 100.0 μM with a detection limit of 0.5 μM.

Conclusions: The obtained results allow us to state that it is possible to carry out

quantitative analysis of sesamol on glassy carbon electrode. Additionally, short

determination time, low cost and environmental friendliness are the main advantages of

the proposed procedure.

Literature: [1] N.R. Prasad, T. Mahesh, V.P. Menon, R.K. Jeevanram, K.V. Pugalendi, Environ Toxicol.

Pharmacol, 2005, 20, 1–5

[2] R.C. Hou, Y.S. Chen, C.H. Chen, Y.H. Chen, K.C. Jeng, J Biomed Sci, 2006, 13, 89–99.

[3] S. Sharma, I.P. Kaur, Int J Dermatol, 2006, 45, 200–208.



67

THE INFLUENCE OF DIFFERENT SWEETENERS ON IN VITRO STARCH

DIGESTION ON BISCUITS WITH WHEAT FLOUR AND WHOLE BARLEY

FLOUR

Nakov G.1*,Jukić M.2, Vasileva N.1, Stamatovska V.3, Necinova L.4, KocevaKomlenić D.2 1Department of Biotechnology and Food Technology,University of Ruse “Angel Kanchev” –

branch Razgrad, blv. AprilskoVastanie, 47 Razgrad 7200, Bulgaria 2Josip JurajStrossmayer University of Osijek, Faculty of Food Technology Osijek,

FranjeKuhača 20, HR-31000 Osijek, Croatia

3"St. KlimentOhridski” University of Bitola, Faculty of Technology and Technical Sciences,

DimitarVlahovbb, 1400 Veles, Republic of Macedonia 4Health Food Zegin, MajkaTereza 25 Skopije 1000, Republic of Macedonia


Introduction: Biscuits are products in which the qualitative characteristics depend

primarily on the flour used. Digestion of starch influence on the glycemic index. It is

important to know the percentage of starch digestion (degradation) in the body.

Materials and methods: Biscuits were produced at the laboratory at the University of

Ruse “Angel Kanchev” – branch Razgrad, department of Biotechnology and Food

Technology, in accordance with AACC Method 10-50D [1].In vitro starch digestionof

produced biscuits from wheat flour and barley flour in different proportion (0%, 30%,

50%, 70% and 100%) with various sweeteners was studied: sucrose, solution of glucose

and a mixture of sucrose and a glucose solution for 0 min, 60 min, 12 min and 180 min

according to a method presented by Barbaraet al., (2015) [2].

Results: It has been established that with extension of time, digestion of starch

increases. The lowest starch digestion had biscuits produced with sucrose as sweetener,

while the highest digestion grade had biscuits produced with a sweetener solution of

glucose (except for biscuits produce form 100% barley flour).

Conclusions: According to the test carried, it has been established that all types of

biscuits produced from wheat flour and barley flour (in different ratio) have the lowest

In vitro digestion when sucrose is used as a sweetener.The highest In vitro digestion is

when a glucose solution is used as a sweetener, except in biscuits produced form 100%

barley flour, where the largest In vitro digestion is when a mixture of glucose solution

and sucrose is used as a sweetener.

Literature: [1] AACC 10-50D (2000). Baking Quality of Cookie Flour, Approved Methods of the

Association of Cereal Chemists, 10th ed. AACC, St. Paul, MN.

[2]Barbara S., Andrea C., Gabriella P. Food Chemistry, 2015, 174, 219–225.



68

ESL MILK – TECHNIQUES FOR THE DETECTION OF DIFFERENT HEAT

LOADS

Dinkci N.*




Introduction:Different heat loads (time/temperature combinations) appliedto liquid

milk influence the quality of the final product and lead toenormous nutritional (e.g.,

vitamin loss, protein denaturation),sensorial (e.g., cooked flavour, brown colour) and

chemical (e.g.,Maillard reaction products, unfolding of proteins) modifications.

Materials and methods: Toevaluate changes induced during processing, a number of

biologicaland chemical indicators have been proposed. Practically, heat load

indicators/thermal time integrators (TTIs) describe heat sensitive components, already

present or formed in milk during heat treatment, allowing a direct and quantitative

assessment of the prior process impact without the detailed knowledge of the actual

heat treatment history of the product.

Results:TTIs can be distinguished as follows: type I-indicators include degradation,

denaturation and inactivation processes of heat-labile components (e.g., whey proteins,

vitamins, enzymes). Type II-indicators describe the formation of substances which are

(almost) not present in raw milk (e.g., furosine, hydroxymethylfurfural and lactulose).

Type I-indicators are suitable tools for the evaluation of lowheat treatment, whereas

type II-indicators are more effective for the assessment of a higher heat load applied

and high-heated products. Heat induced unfolding occurs above 70-80ºC (α-

lactalbumin) and 65ºC (β-lactoglobulin).

Conclusions:The remaining concentration of undenatured α-lactalbumin and β-

lactoglobulin after a thermal treatment can be used as a useful tool to estimate the heat

load of processed milk. The type II-indicator furosine, is associated with the early stage

of Maillard reaction. As milk constitutes a lactose-rich product, type II-indicator

lactulose can be determined as well. Lactulose is not detectable in raw milk and its

concentration increases with increasing heat load applied on milk.Therefore;remaining

acid-soluble α-lactalbumin and β-lactoglobulin as well as type II-indicators, furosine

and lactulose can be used as indicators for ESL milk.



69

DYNAMICS OF SOME POLYPHENOLIC COMPOUNDS DURING

VINIFICATION OF GRAPE VARIETIES CABERNET SAUVIGNON

Lisov N.* (1), Madzgalj V.(2), Čakar U.(3), Despotović S.(1), Petrović A.(1), Gojković-

Bukarica Lj. (4) 1Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade,

Serbia 2 „13. Jul Plantaže” a.d., Podgorica, Montenegro

3 Department of Bromatology, Faculty of Pharmacy, University of Belgrade, Serbia

4Institute of Clinical pharmacology and Pharmacology and toxicology, Medical School,

University of Belgrade, Serbia

*[email protected]

Introduction: Phenolic compounds have beneficial effects on human health (anti-

inflammatory, antioxidative and anticancer activity). The aim of this study was to

determine the moment during alcoholic fermentation when the maximum amount of

certain phenolic compounds was extracted. In focus were gallic acid, catechin, and

myricetin. Materials and methods: Grape variety Cabernet Sauvignon have been harvested in the

state of technological maturity. Phytosanitary state: 100% health, sugar and must 23%

and total acid in must 6,8 g/l. Alcohol fermentation with maceration carried out by

micro vinification method at temperatures of 25◦C using piggeagé. Free sulfur dioxide

(5 g/hl) was added to grape pomace. Saccharomyces cerevisiae was used (BDX,

Lallemand, Canada) in the amount of 20 g/hl and pectolytic Enzyme Color Plus

(Enartis, Italy) in the amount of 2 g/hl. Liquid parts were separated after 3, 5, 7, 14, 21

day, respectively and fermented without contact with the solid phase (seeds and skin).

Determination of the amount of catechin, gallic acid, and myricetin was performed

using Waters Acquity UPLC H-Class with the mass detector (Waters TQ -Tandem

Quadrupole, WAT-176001263).

Results: It was found that the dynamics of extraction during alcohol fermentation all

three phenolic compounds take place exponentially. [1] Maximum of extraction for

gallic acid was at fourteen day of maceration (0.0014 mg/l), and for myricetin (0,0288

mg/l) and catechin (0,1770 mg/l) fifth day of maceration. After these maxims, there is

an exponential decrease in the number of phenolic compounds detected, which can be

explained by their mutual interactions (oxidation, polymerization, condensation). [2]

Conclusions: These results indicate that optimal time for the maximal value of

extraction of catechin and myricetin was at the beginning of fermentation (fifth day)

and for some phenolic acid, as gallic acid, was close to ending of fermentation.

Literature: [1] Encarna G.,P., Rocio G.,M., Jose María L.,R., Adrián M., C., and Jose Ignacio F., F.,

Phenolic compounds and color stability of red wines: effect of skin maceration time, Am. J.

Enol. Vitic. 2001, 52, 266-270

[2] Urska, V., Andreja, V., Julij, N., Effect of red wine maceration techniques on oligomeric and

polymeric proanthocyanidins in wine, cv. Blaufränkisch, Vitis, 41 (1), 2002, 47-51




70

EXTRACTION KINETIC OF RESVERATROL AND TOTAL PHENOLIC

COMPOUNDS DURING VINIFICATION OF GRAPE VARIETIES MERLOT

AND SMEDEREVKA

Petrović A. (1)*, Lisov N. (1), Madzgalj V.(2), Čakar U. (3), Despotović S.(1), Gojković-

Bukarica Lj. (4) 1Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade,

Serbia 2 „13. Jul Plantaže” a.d., Podgorica, Montenegro

3 Department of Bromatology, Faculty of Pharmacy, University of Belgrade, Serbia 4 Institute of Clinical pharmacology and Pharmacology and toxicology, Medical School,

University of Belgrade, Serbia

*[email protected]

Introduction: Resveratrol (trans-3,5,40-trihydroxystilbene) is a phenolic phytoalexin

produced by grapevines in response to fungal infection. It exists in trans- and cis-

isomeric forms. Numerous studies supported a role of dietary resveratrol in the

prevention of cardiovascular diseases.

Materials and methods: Wines were made at the oenological station Radmilovac of

Faculty of Agriculture, Zemun, Belgrade from grapes Merlot and Smederevka. After

destemming, the grapes were crushed and free sulfur dioxide was added 5 g/hl.

Alcoholic fermentation with maceration is carried out by micro vinification method.

The grapes of Smederevka variety were processed according to the procedure for

obtaining red wines. Alcoholic fermentation was conducted with BDX yeast

(Lallemand, Canada) added to a concentration of 20 g/hl. The determination of trans-

resveratrol is performed using reverse phase HPLC with UV detection. (Hitachi 655A-

11, column Bishoff Hyperchrome Hypersil 25cm x 4.6mm). The total phenols were

determined using the Folin-Ciocalte method.

Results: The maximal value of extraction of resveratrol from the grape skin is achieved

after the ninth day of maceration (2.30 mg/l) in the Merlot variety, while in the

Smederevka variety max peak was after eight days (1.20 mg/l) from the beginning of

fermentation. Maximum extraction of phenolic compounds in the Merlot variety was

achieved after 14 days (2090 mg/l), and in Smederevka after 10 days (500 mg/l). [1][2]

Conclusions: Extraction of resveratrol follows the kinetics of extraction of other

phenolic compounds. Also, when the white grapes (Smederevka) are processed

according to the technology of red wines, eight times more resveratrol is obtained

compared to control.

Literature: [1] Gambuti, A., Strollo, D., Ugliano, M., Lecce, L., Moio, L. trans-Resveratrol, Quercetin, (+)-

Catechin, and (-)-Epicatechin Content in South Italian Monovarietal Wines: Relationship with

Maceration Time and Marc Pressing during Winemaking. J. Agric. Food Chem. 2004, 52 (18),

5747-5751

[2] Eder, R., Wendelin, S., Vrhovsek, U. Influence of viticultural and enological factors on the

concentracion of resveratrols in grapes and vine. XXV CongresMondial de la Vigneet du Vin,

2000, 79-86




71

PHYSICO-CHEMICAL AND MICROBIOLOGICAL STABILITY STUDY ON

FRESH SEABUCKTHORN (HIPPOPHAE RHAMNOIDES) FRUITS

Popescu C.*1, 2, Manea Ş.1, Ivopol L.1, Popiniuc C.3, Dune A.1

1S.C. Hofigal Export Import S.A., Bucharest, Romania 2Faculty of Pharmacy, “Vasile Goldiş” Western University, Arad, Romania

3Innergy (SC INNER Chi Nature srl), Constanta, Romania - working point, Voluntari, Romania


Introduction: Sea buckthorn (Hippophae rhamnoides) [1] fruits are rich in some of the

rarest antioxidants in the world or combination of antioxidants that provide a powerful

defence against many health conditions, high levels of natural Vitamin C, carotenoids,

and phenolic compounds, tocopherols, phenols, flavonoids, tannins, and more than 20

minerals. Sea buckthorn berries are also a great and huge source of essential fatty acids

and can protect the skin from premature aging and reduce the effects of environmental

pollution. The stability studies carried out were aimed at identifying the conditions in

which the fresh fruits of the Sea buckthorn can keep as long as possible their physico-

chemical and microbiological properties.

Materials and methods: We used fresh fruits from organic farming harvested in 2016,

in south west of Romania. The samples were kept for the same period of time under two

conditions: room temperature and refrigeration conditions.

Methods of analysis for this complex study were those provided by the European

Pharmacopoeia 9th Edition, the edition in force [2] and the specialty literature.

Results: Samples keep their physico-chemical parameters – Appearance: Color; Odor;

Drying loss, %; Ash, %; mineral and microelements content, but not microbiological

ones (degraded fruits, with mouldy points, with strong fermentation smell) after about

24 days on the fresh fruits kept in the refrigerator and three days at room temperature.

Conclusions: The results of the stability study conducted on freshly refrigerated fruit

(20C - 80C) completely preserves its physico-chemical and microbiological properties

for at least 24 days, in the same manner as those stored at room temperature for no

more than 3 days.

Literature: [1] Shafqat U., Muhammed K., World Journal of Dairy & Food Sciences 2013, 8 (1): 67-73,

ISSN 1817-308X © IDOSI Publications, 2013 DOI: 10.5829/idosi.wjdfs.2013.8.1.1119

[2] European Pharmacopoeia 9th ed. (2017), Strasbourg, FR: European Directorate for the

Quality of Medicines.




72

THE EXTRACTIVE PROCEDURES OF ANTHOCYANIN COMPOUNDS IN

FOOD MACERATES

Şandru D M1




Introduction:Anthocyanins can protect the body from adverse reactions and free

radicals [1]. Anthocyanins can also provide protection against degenerative diseases. In

technology, anthocyanins are used as natural dyes [2].This study aimed at identifying

and quantifying the anthocyanin compounds in Hawthorn, a plant with high bioactive

potential and superior antioxidant activity.

Materials and methods:Crataegusmonogyna fruit pre-crushed in the ball mill, 96% v/v

alcohol for concentration analysis

The samples were incubated at 40C, 70C and 140C for 24 h, 48 h, 72 h. The extraction

was done with potassium chloride and sodium acetate. The pH of the potassium

chloride solution is 1, and that of the sodium acetate is 4.5. We used a 1:10 dilution.

Results: The experimentshows a comparative amount of anthocyanins identified in

Crataegus monogyna fruit in macerates that were incubated for 24 hours, 48 hours şi 72

hours at 40C.It can be observed that, at 72 hours, the amount of anthocyanins is twice

higher than at 48 maceration hours, and 8 times higher than at 24 hours.

Conclusions: The highest amount of anthocyanidin related to 1 l alcoholic extract was

found in the case of samples macerated after 72 hours.

Literature:

[1]Scalbert A., Williamson G., 2000-Dietary intake and bioavailability of polyphenols. J Nutr.,

130 (8s): 2073S-85S.

[2]Socaciu C., 2007-Food colorants: chemical and functional properties, Boca Raton: Taylor &

Francis, p. 616-617




73

THE QUANTIFICATION OFESTERS FROM

AUTOCHTHONOUS PLANTS WITH GC/FID SYSTEM

Şandru D M1




Introduction:The Bilberry (Vaccinium myrtillus) have a positive impact on capillaries

[1].The Artichoke (Cynara scolymus) contains a polyphenols, and other bioactive

compounds [3]. Chicory (Cichorium intybus) is known for his antimicrobial activity

and high anthelmintics [11, 13, 5]. The most significant are

the esters, the way to dose and identify them being possible by using modern methods

like gas phase chromatography.

Materials and methods:Plants with bioactive potentially: blueberries, artichoke,

chicory, dumb, fennel, thorn, juniper, mint, cranberry, hawthorn, wormwood, willow

herb, lemon balm, St.John'sworth, oregano, centaury. The plants was dried and ground.

The powder was homogenized in ethanol 50% for extraction of bioactive components

in a ratio of 1:10 for 24 hours. The samples were filtered and brought to dryness. The

extract was dissolved in ultrapure water 1:1. The esters were performed by using the

GC / FID system (gas chromatograph coupled with ionisation flame). The standards

used was purchased from Sigma Aldrich.

Results: There is a significant variation in theconcentration of esters from the studied

plants. It is notedappreciable values on Teucriumchamaedrys 27.0172 mg/L and

decreased values by 17% for Vacciniummyrtillus.

Conclusions: Every single plant we used in this study has amounts ofbioactive

compounds that contribute to their use in food and pharmaceutical industries. It was

detected that the lowest amounts of esters were found in juniper (Juniperuscommunis)

and the maximum in dumb (Teucriumchamaedrys). The intermediate values can be

seen on artichoke (Cynarascolymus), oregano (Origanumvulgare),

St. John's wort (Hypericumperforatum).

Literature:

[1]Oancea S., Grosu C., 2013- Effect of Vaccinium myrtillus anthocyanin extract on lipid

oxidation in cod liver oil, Rom. Biotech. Lett, 18(1), p. 7897-7903.

[2]Street A.R., Sidana J., and Prinsloo G., 2013- Cichorium intybus: Traditional Uses,

Phytochemistry, Pharmacology and Toxicology, Evidence-Based Complementary and

Alternative Medicine,13 pages http://dx.doi.org/10.1155/2013/579319.

[3] . Wider B., Pittler M.H., Thompson-Coon J., Ernst E., 2013- Artichoke leaf extract for

treating hypercholesterolaemia,Cochrane Database Syst Rev




74

FACTORS INFLUENCING WINE-MAKING AUTHENTICITY IN TERMS OF

GEOGRAPHICAL ORIGIN

Tița O.1*, Radu E.2, Tița M.A.1, Stoica G.3, Anton S.3, Tița M.A.1 1LucianBlaga University of Sibiu, 10 Victoriei, Street, 550 012, Sibiu, Romania

2Ialomita County School Inspectorate, Lacului Street, 920 012, Ialomița, Romania 3Feteşti Food Technology Technological Highschool, Sirenei Street,925150, Fetești, Ialomița,

Romania


Introduction: Wine must be personified and bear the specific imprint of the factors

underlying its realization: the variety, the natural conditions and the production

technology.

Materials and methods: The analysis of mineral elements of wines is the main means

of authenticating the geographical origin of wines, especially for elements that are least

influenced by technological factors. Thus Li and Rb have the greatest relevance being

analyzed by ICP-MS inductively coupled plasma mass spectrometry.

Results: Authentication of the geographical origin of wines is quite difficult because

the results of the sensory and analytical investigations must be correlated with the

factors in the given wine ecosystem, which often show very large variations. At present,

instrumental analysis is being used, which, with the help of some performing

techniques and equipment, manages to separate and identify compounds in very small

amounts or even traces and to highlight the presence of foreign components.

Conclusions: The mineral analysis of the soils on which the vine is cultivated provides

precise elements regarding the authentication of the geographical origin of the wines.

Although they are in small quantities or only in the form of traces

a number of elements such as Al, Ba, Fe, K, Rb, Sr, Zn, Li, Mn, Cr, Cd, Ni, Cu, Cb, Ga

can provide valuable information on the authenticity of wines according to the area of

origin.

Literature: [1] Banu C. şi col., Manualul inginerului de industrie alimentară, Editura Tehnică, Bucureşti,

1999.

[2] Bulancea, M., Autentificarea, expertizarea şi identificarea falsificărilor produselor

alimentare, Editura Academica, Galaţi, Romînia, 2002




75

INFLUENCE OF ACCIDENTAL ENVIRONMENTAL AND

TECHNOLOGICAL FACTORS ON WINE QUALITY IN THE REGION OF

MOLDOVA

Tița O.1*, Rebenciuc I.2, Tița M.1, Mihai Țițu1

1LucianBlaga University of Sibiu, 10 Victoriei, Street, 550012, Sibiu, Romania 2Ștefancel Mare University of Suceava, 12 Universității Street, 720 229, Suceava, Romania


Introduction: Obtain new information on the bioavailability of pollutants in wine,

useful information for monitoring and managing them in terms of quantity and harmful

effects. Detailed observations will be made on ecoclimatic conditions specific to the

researched areas and their effects in the pollution / contamination phenomenon. Materials and methods: Heavy metals are non-essential and dangerous because they

are bioaccumulable, meaning their concentration increases over time, being stored in

the body. The most important radioactive elements with long half-life Pb, Cs, Sr, Pu.

Atomic absorption spectrometry IC_PMS is used which allows the determination with

an accuracy of approx. ± 1 of the concentrations of the elements of interest in the

sample to be analyzed, using the calibration curves for those elements. Results: The wine normally contains very small amounts of lead 0.1-0.94 mg/L. Cd is a

natural component of wine that comes from grapes but in small quantities 1-2μg/L. Sr

and Cs was determined for the first time in Moldova's wine region Dealurie with a

value of 9.37pg/mL and 6.9 pg/mL, respectively.

Conclusions: It is important to know the main sources that lead to the presence of

heavy metals in wine and at the same time it is necessary to take all measures to reduce

the content of these metals by using various treatments permitted by the legislation in

force. There are a number of endogenous but also exogenous factors that directly

influence the presence of compounds with harmful effects, namely the grape variety,

the location of the vineyards, the soil, the climatic conditions of the year. Literature: [1] Banu C. şi col.,Manualulinginerului de industrie alimentară, EdituraTehnică, Bucureşti,

1999.

[2] Ţârdea, C., Sârbu, Ghe.,Ţârdea, A.,Tratat de vinificaţie, Editura Ion Ionescu de la Brad, Iaşi,

2000.




76

CADMIUM REMOVAL FROM DILUTED AQUEOUS SOLUTIONS BY

COLLOIDAL ADSORPTION-FLOTATION

Turtureanu A.*,


Introduction: Cadmium is one of the most toxic heavy metal for animals and human.

In humans, cadmium is accumulated in the kidneys which will begin to malfunction at

overdoses, spilling proteins in the urine and disrupting potassium metabolism. It is well

known that chronic cadmium toxicity has been the cause of Japanese Itai-Itai disease.

Cadmium may damage male reproductive glands and may affect the female

reproductive cycle. Exposure to cadmium may increase the risk of lung, prostate and

kidney cancer in humans. Cadmium has a long biological half-life in the human body,

ranging from 10-33 years. The aim of this study is to remove cadmium from diluted

aqueous solutions by flotation (dispersed-air flotation) using oleic acid as collector and

activated expanded perlite as adsorbent.

Materials and methods: From cadmium chloride (CdCl2H2O p.a.) was prepared

solution with 100 mg Cd(II)/dm3, as work solutions. As anionic collector was used 1 M

oleic acid solution in ethanol. As the adsorbent, the expanded, milled and activated

perlite was used, the particle size being below 50 µm. It was used a bench-scale

equipment for dispersed-air flotation technique. Determination of cadmium

concentration before and after flotation was done using a Pye Unicam atomic

absorption spectrophotometer. The studied parameters were: solution pH, molar ratio

oleic acid:Cd, initial cadmium concentration, air flow rate, flotation time, perlite dose.

Results: The results obtained show that if the molar ratio oleic acid:Cd = 1, the process

efficiency is over 99% at pH = 10, without the addition of perlite. At the molar ratio

oleic acid:Cd = 0.25 at pH = 10, the efficiency is only 55% without perlite. At the same

molar ratio of oleic acid:Cd, but by the addition of a dose of 0.25 g perlite/dm3

efficiency is over 99% from pH = 9, under the same working conditions.

Conclusions: The use of the expanded, milled and activated perlite as adsorbent in the

colloidal adsorption-flotation of cadmium from diluted aqueous solutions allows obtain

over 99% yields at lower pH values than in its absence and at lower molar ratio oleic

acid:Cd. Thus, significant economies of alkalizing reagents and collector are achieved.

The used dose for perlite is very low.




77

TOPIC IV

FOOD QUALITY AND SAFETY.

HAZARDS.

RISKS ANALYSIS



78

ANTIMICROBIAL ACTIVITY OF KAQUN WATER ENRICHED WITH

OXYGEN ON PATHOGENIC STRAINS

Belyaev D.1, Mathe E.2, Mironescu M.3*

1 Faculty of Chemical and Biotechnology, St. Petersburg State Institute of Technology, Russia;

2 Faculty of Agricultural and Food Sciences and Environmental Management, University of

Debrecen, Hungary; 3Faculty of Agricultural Sciences Food Industry and Environmental Protection, University



Introduction: Most pathogenic microorganisms for humans are anaerobic or

facultative anaerobic, so oxygen may inhibit their growth. In this study, the

antimicrobial action of Kaqun water enriched with oxygen is investigated, in order to

identify its putative effects on the facultative anaerobic pathogens.

Materials and methods: The microorganisms used were: Escherichia coli ATCC

11775, Salmonella anatum ATCC 9270 and Candida albicans ATCC 10231. Pathogens

were first activated on gelose for 24h. The initial cells concentration was determined by

cultivating the microorganisms on PCA in Petri dishes. The Kaqun water is obtained

through a patented technological procedure and contains high levels of oxygen. Kaqun

water was used to analyse the antimicrobial activity; 9 ml of this special water was

mixed with 1 ml of diluted inoculum from each pathogen and the tubes were sealed

with paraffin (to not allow to the oxygen going out). Sterile water was used as control.

Results: The initial concentrations of the microorganisms were relatively high, as Table

1 shows.

Table 1: Number of microorganisms (UFC/ml) in the initial samples, in control samples

and in water enriched with oxygen

Pathogenic

microorganims

Initial

(inoculum)

Control (inoculum in

water)

Inoculum in water

with oxygen

UFC/ml x 105

S. anatum 1500 1400 4

E. coli 780 708 58

C. albicans 456 430 33

After 24 h of cultivation in water enriched with oxygen, the concentration of pathogens

decreased more than 10 times for E.coli and Candida and more than 100 times for

Salmonella, the result showing the strong inhibitory action of Kaqun water on these

microorganisms. In the control samples the concentration of pathogens decreased

slightly after 24 hrs, showing that microorganisms can survive in normal water.

Conclusions: the Kaqun water has a strong sterilisation effect on the studied

microorganisms, and the strength of inhibitory effect is the following: Salmonella

anatum Escherichia coli Candida albicans.




79

INTERFERENCE BETWEEN FOOD AND PSYCHOTROPIC MEDICATION

Anamaria Ciubara

1”Dunarea de Jos” University, Galati, Romania


Introduction: Under the current conditions when foods are highly processed and have

unbalanced nutritional profiles and low biological value, the interaction of synthetic

food additives and natural-identical (artificial) flavorings that are fully used in food

production with detoxification systems of the body .

Materials and methods: E 102 Carmin - color, red, natural - the major component of

the dye is carminic acid, aluminum is associated with Alzheimer's disease; E173, 517,

520, 521, 522, 523 Aluminum and its compounds - associated with Alzheimer's and

Parkinson's disease; E 951 Aspartame - possible side effects depending on individual

sensitivity; fatigue, dizziness, hallucinations, irritability, headache, anxiety,

palpitations, memory loss. Conclusions: It is absolutely necessary to deepen the studies for the interaction

between nutrition and nutrition, especially when the people are under the influence of

psychotropic medication.



80

HONEY AUTHENTICATION BASED ON PHYSICOCHEMICAL

PROPERTIES, SUGAR CONTENT AND δ13C ISOTOPIC SIGNATURE

Geana E.I.*, Ciucure C.T, Costinel D.

National R&D Institute for Cryogenics and Isotopic Technologies – ICSI Rm. Valcea, 4th Uzinei

Street, 240050, Rm. Valcea, Romania


Introduction: Honey is a natural product of high quality and medicinal properties. An

increase in the demand for honey, together with its limited production and relatively

high price, lead to adulteration by different cheap sugar syrups, mostly difficult to

detect. The objective of this work was to develop analytical tools able to detect syrup

adulterants in honey.

Materials and methods: Thus, physicochemical properties (acidity, pH, electrical

conductivity, refraction index, Brix, moisture content), sugar composition (fructose,

glucose and sucrose, fructose/glucose ratio), HMF content, determination of δ13C in

honey, δ13C in honey protein and the percent of adulteration (C4 sugar %) of authentic

and commercial honeys samples of different botanical origin (acacia, polifloral,

honeydew, sunflower and linden) and different types of industrial syrup adulterants in

order to generate a database which will be used for the detection of adulterated honeys

with C4 plants sugar (e.g. cane, corn syrup). Sixty honey samples and eighteen sugar

syrups were analysed by multivariate statistical analysis in order to discriminate

between honey types. Correlations between the analysed parameters were also

evaluated.

Results: The acidity, pH, electrical conductivity and moisture content ranged from

0.436-5.448 mL NaOH 0.1 N, 3.585-5.383, 112.7-1007.1 µS/cm and 13.0-22.2 %,

respectively. Honeys showed HMF level below 40 mg/kg, except four older honey

samples. Authentic honeys samples and sugar syrups have shown similar sugar

(fructose, glucose, sucrose) content and for that, sugar profile cannot be used to

distinguish between adulterated and pure honeys. The δ13C values from authentic

honeys were more negative than -23.5‰ and for some commercial honey samples, the

isotopic fingerprint δ13C from honey and protein extracted from honey indicating

adulteration more than 7 % with C4 plants sugar.

Conclusions: Routine quality control methods for honeyin combination with LDA,

were found to be able to classify the honey and adulterantssyrups.




81

DETERMINATION OF PHENOLIC ACIDS AND FLAVONOIDS IN HONEY

BY UHPLC-DAD-ESI/MS

Geana E.I.*, Ciucure C.T.

National Research & Development Institute for Cryogenics and Isotopic Technologies,

Rm.Valcea, Romania


Introduction: Traditionally, honey has been considered to have therapeutic properties

since ancient times and among the factors responsible for such activity are phenolic

compounds including phenolic acids and flavonoids.

Materials and methods: A ultra-high-performance liquid chromatography (UHPLC)

separation with diode array (DAD) and electro-spray ionisation tandem mass

spectrometry detection (ESI/MS) in a negative full scan mode was developed and used

for the characterization of phenolic compounds of honey with different botanical origin

(acacia, sunflower, linden, rape, polyfloral, honeydew). Chromatographic separation

was performed at 30 °C with 2 Accuacore PFP reversed phase columns and gradient

elution of two solvents (A - water with 0.1% formic acid and B - methanol with 0.1%

formic acid) at 0.3 ml/min flow rate.

Results: The phenolic compounds were isolated and pre-concentrated from the honey

matrix by solid-phase extraction using Amberlite XAD-2 resin and injected into

analysing system after filtering through a 0.45 µm pour size membrane filter. The

phenolic acids (gallic, caffeic, chlorogenic, p-coumaric, ferulic, 4-hydroxybenzoic, 3,4-

dihydroxybenzoic, syringic, t-cinnamic, acids) and flavonoids (apigenin, hesperetin,

kaempferol, isorhamnetin, rutin, quercetin, myricetin, naringenin, pinocembrin,

pinostrobin, chrysin, galangin, catechin, epicatechin) were identified using reference

standards, while pinobanksin, genistein, luteolin, rhamnetin, fisetin were tentatively

identified through the retention time, m/z and UV spectrum. The amount of phenolic

compounds in the extracts were calculated as mg/100 g honey using external calibration

curves (within the test ranges 0.01-10 mg/L), which were obtained for each phenolic

standard.

Conclusions: The honey samples had similar, but quantitatively different, flavonoid

profiles. Relatively high amounts of chrysin, pinocembrin and galangin were identified

in all honey extracts. Hesperetin was predominant in linden honeys while rutin in rape

honey and larger amount of gallic acid was found in the sunflower honey in comparison

with other honeys. The samples were classified according to the botanical origin using

multivariate statistical analysis.




82

ASSESMENT OF CONTAMINATION OF DRIED THYME BY

AFLATOXIGENIC FUNGI IN PERIOD FROM 2012 TO 2017

Grigoryan K.M. 1, Hakobyan L.L. 2*,Sargsyan M.P. 2, Ovsepyan V.3

1Research Institute of Biology, Yerevan State University

2Faculty of Biology, Yerevan State University

3Vanadzor State Universitet

*[email protected]

Introduction:It is well known that Thymus vulgaris andother Thymus species are

widely used not only for medical purposes but also in food and aroma industries due to

their aromatic compounds. That is why the microbiological and mycological quality of

thyme is an essential issue.

The purpose of this work is performing a comparative analysis of mycoflora of thyme

(T. vulgaris) at different stages of its processing (drying, grinding, packaging) from

2012 to 2017, to establish the percentage content of potentially aflatoxigenic species.

Materials and methods: The analyses were carried out with direct and dilution plating

methods [1]. Fungi were identified morphologically based on their macro- and

microscopic characteristics according to [2], [3], [4].

Results:Over 123 samples of thyme were analyzed after drying in production and

farming conditions. 1430 strains were isolated. In analyzed thyme samples during 2012-

2014 the dominance of potentially aflatoxigenic strains from genus Aspergillus was

observed. No aflatoxins were found in packaged tea samples. There is a noticeable

increase in frequency of occurrence of aflatoxigenic strains during processing and

storage. Thedifferent frequency of occurrence of aflatoxigenic fungi has been noticed

before and after processing, as well during storage. This is because of cross

contamination and noncompliance of hygienic conditions during grinding and

packaging of dried thyme.

In thyme samples analyzed from 2016 to 2017 there is a dominance of fungi belonging

to Dematiacea family from generaAlternaria, Stemphillium and Cladosporium. There is

a sharp decrease in contamination level of tea by aflatoxigenic species from 85% to 6%

and strains from section A.Flavi.

Conclusions: Decrease of contamination degree of thymus by aflatoxigenic fungi is

associated with climatic changes. There is a tendency to increase summer aridity, which

leads to the dominance of fungi from family Dematiaceae in the mycoflora of thymus.

Literature: [1] Pith J.I., Hocking A.D.Fungi and Food Spoilage. 2nd Edition.Blackie Academic and

Professional. London. 1997. 593 pages.

[2]Raper K.P., Fennell D.I. The genus Aspergillus. (Robert E. Krieger Publ. Co. Inc. Florida,

USA, 1977.

[3] Pith J.I. The genus Panicillium,Sidney, Australia, Academic press. Inc., 1979.

[4] Samson R.A, Noonim P., Meijer M., Houbraken J., Frisvad J.C., Varga J., In Mycology,

2007, 59, 13, p.129-145.




83

DEVELOPMENT OF DNA METHODS FOR THE IDENTIFICATION OF

FOOD SUBSTITUTION BY POULTRY SPECIES IN MEAT AND PROCESSED

MEAT PRODUCTS

Czegledi L1*, Gulyas G1, Csernus B1, Simon A1

1Department of Animal Science, Faculty of Agricultural and Food Sciences and Environmental

Management, University of Debrecen; 138. Boszormenyi Street, H-4032 Debrecen, Hungary


Introduction: Development of methods for detection of food substitution has become a

significant issue in the last decades. Methods developed for identifying species in

foodstuffs could be based on fatty acid profiling, protein or DNA analysis. SNP

detection in mitochondrial DNA has become one of the most frequently used technique,

due to its reliability, cost and in some protocols its simplicity.

Materials and methods: Meat samples were collected from chicken, guineafowl,

pheasant, turkey, goose, duck and muscovyduck. Poultry food products were purchased

from department stores. DNA was isolated by phenol-chloroform extraction. Primers

were designed for 12S rRNAmothocondrialgene of investigated bird species and

amplifiedby PCR and conformers were detected using single-strand conformation

polymorphism. Primers for capillary electrophoresis were labeled with fluorescent dyes.

The amplified regions were in therange of 277-285 nucleotides.

Results[1]: In our study a simple, sensitive, low cost PCR-SSCP protocol and a fast

and sensitive CE-SSCP method were developed for the identification of poultry species

in raw and processed meat as well. Each bird species showed unique pattern and

electropherogram using PCR SSCP and CE SSCP, respectively. Applicability of

methods were tested on 36 meat products to prove correct labelling or reveal food

fraud. Meat products were analysed by gel based SSCP, capillary electrophoresis SSCP

and DNA sequencing targeting the same gene fragment.

Conclusions: Protocols for polymerase chain reaction-single strand conformation

polymorphism and capillary electrophoresis-single strand conformation polymorphism

methods were developed to identify seven poultry species. The detection limit was

0.5% DNA for gelbased and gel free methods as well. Both methods are proved to be

appropriate for raw and processed meat products.

Literature: [1] Tisza A, Csikos A, Simon A, Gulyas G, Javor A, Czeglédi L, Food Control, 2016, 59, 430-

438

The work is supported by the EFOP-3.6.3-VEKOP-16-2017-00008 project. The project

is co-financed by the European Union and the European Social Fund.



84

DETERMINATION OF NITRITES FOR

TRADITIONAL ROMANIAN MEAT PRODUCTS

Jurcovan M.1, Nicolae F.1, Mihăilă D.-F.1 Galan C.1

1University "BIOTERRA" of Bucharest, 81 Garlei Street, 013722, Bucharest, Romania *[email protected]

-

Introduction: Meat plays an important role as a high protein food in most cultures and

societies. Traditional Romanian products are considered high sensory quality foods,

being highly appreciated by consumers, produced in a small scale, using ingredients

and procedures from ancient times. All over the world, different processes are used to

preserve meat. These traditional processes, their particularities, and their effect on the

quality and safety of meat products are important research topics. This study aimed to

evaluate if some traditional meat assortments respected the product specifications

imposed by the legislation and producer regarding the maximum permissible limit for

nitrites.

Materials and methods: Several methods have been used for the determination of

nitrites, but the Griss method has proved to be the most optimal, repeatable and

reproductible. The preparation of solutions and standard solutions for tracing the

calibration curves was performed on the day of the analytical determinations.

Results: The concentrations of nitrite were within a wide range without exceeding the

maximum allowable level (0,65 mg/ g in the semi-smoked sausage sample, respectively

30,53 mg/kg in frankfurters chicken sample).

Conclusions: The results of this study have shown that the legislation in force for Romanian

traditional products has been observed. Nitrites (E 249–250) are needed as a

preservative in meat products to control the possible growth of harmful bacteria, in

particular Clostridium botulinum. The use of nitrites in meat may however lead to

formation of nitrosamines which are carcinogenic substances. The current authorisation

of nitrites as food additives makes a balance between these effects, taking into account

the scientific opinion of the Authority and the need to maintain certain traditional foods

on the market. Various methods are currently used to reduce the harmful effect of

nitrosamines in food. One of the methods is the concomitant use of nitrites and ascorbic

acid as additives in meat preparations, the latter blocks the excess of nitrite and inhibits

the formation of nitrosamines. For some traditionally manufactured meat products

maximum residual limits were set out in Commission Regulation (EU) No 1129/2011

of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 of the

European Parliament and of the Council by establishing a Union list of food additives.




85

BIODEGRADABLE FUNCTIONALIZED POLYMERIC MATERIALS FOR

FOOD PACKAGING APPLICATIONS

Popescu P. A.1*, Popa M. E.1

1University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd,

District 1, Bucharest,Romania


IntroductionA wide variety of synthetic petroleum-based polymers are produced

around the world and the vast majority of these polymers are introduced into the

ecosystem as industrial waste. Between 1980 and 2016, 300 million tons of plastic

material was thrown into the environment, so the need to develop new biopolymers is

critical for the packaging industry.

Materials and methods. Biopolymers and bio composite materials have been

described as sustainable materials in terms of the use as renewable resources as raw

materials with low ecotoxicity and biodegradability properties as opposed to traditional

synthetic polymers and composite materials reinforced with synthetic fibres.

Polymeric materials derived from renewable resources may be biodegradable or

compostable under specific environmental conditions. To adapt the physicochemical

properties of polymeric materials obtained from renewable resources to the specific

processing requirements, taking into account their functional and structural

characteristics, several types of chemical materials and additives, such as stabilizers and

antioxidants, are added to the polymeric matrices.

Results. In recent years, research in the field of biopolymers has been concentrated on

obtaining 100% organic composite materials by replacing non-biodegradable polymer

matrices with biodegradable matrices. There are several biodegradable natural polymers

derived such as polysaccharides (starch, chitin, cellulose, chitosan, etc.), proteins

(casein, collagen, gluten, gelatine), polyesters (polyhydroxyalkanoates,

polyhydroxybutyrate, polylactic acid) fats and oils, natural rubber.

Conclusions. In this review will be studied the most common functionalized

biopolymers used in biodegradable food packaging.




86

HILIC APPLICATIONS FOR FOOD COMPONENTS AND/OR

CONTAMINANTS ANALYSIS

Tâmpu R.I., Fînaru A.L., Elfakir C.

1”Vasile Alecsandri” University of Bacau, Calea Marasesti, 157, Bacau-600115, Romania 2Institut de Chimie Organique et Analytique CNRS FR 2708 UMR 6005, University of Orléans,

45067 Orléans, France


Introduction: Hydrophilic interactions liquid chromatography (HILIC) is the most

suitable chromatographic mode for the analysis of small, polar, water soluble

molecules. HILIC main advantage over reversed phase chromatography for the

separation of these compounds comes from the lack of the ion pairing agent often

necessary for their retention. Moreover the presence of high organic modifiers content

in the mobile phase makes it very compliable with mass spectrometric detection [1].

Our aim is to briefly present the HILIC mechanism and method optimisation steps and

also to present several applications, of this chromatographic mode, for food matrices

analysis.

Materials and methods: Different compounds (amino acids, proteins, pesticides,

sugars, veterinary antibiotics, melamine and related compounds, toxins or vitamins)

from various food samples (energy drinks, milk, cheese, meat, egg, fruits or

vegetables).The separations were carried out using the following HILIC compatible

columns: ZIC HILIC (Sequant), Astec aphera NH2 (Advanced Separation Technologies

Inc.), TSK-Gel Amide-80 (Tosoh Bioscience), Atlantis HILIC (Waters), Luna diol

(Phenomenex), Fused-core Ascentis Express HILIC (Supelco) [1-3].

Results: For the optimisation of the separation different parameters like organic

modifier nature and percentage, salt nature and concentration or the mobile phase pH

need to be investigated.

Method validation ensures easy method transposition between laboratories or from the

research laboratory to the industry.

Conclusions: HILIC proves to be a powerful tool in food analysis as it can be used for

the products quality control or the determination of the undesirable substances that

might be present in the samples.

Literature: [1] Bernal J, Ares AM, Pol J, Windemer SK, J. Chromatogr. A, 2011, 1218 (42), 7438-7452

[2] de Person M, Hazotte A, Elfakir C, Lafosse M, J. Chromatogr. A, 2005, 1081 (2), 174-181

[3] Chirita RI, Dascalu C, Gavrila L, Elfakir C, Rev Chim (Bucuresti), 2010, 61 (12), 1173-1176



87

MYCOTOXIN EXPOSURE BIOMARKERS AND (UN)REGULATED

MYCOTOXINS IN CROATIA

Šarkanj B1*

1University of Josip Juraj Strossmayer in Osijek, Faculty of Food Technology, Department of

Applied Chemistry and Ecology, Franje Kuhača 20, 31000 Osijek


Introduction: Mycotoxins are toxic secondary metabolites of the fungi, many of which

are occurring frequently in food, but due to their low toxicity, or unavailable data on

toxicity, they are not yet regulated. To be able to assess the exposure to mycotoxins,

urine is one of the most often used matrix for mycotoxin biomarkers.

Materials and methods: The presence of regulated but also unregulated mycotoxins

was determined in Croatian cereals during four years. During this time, several different

weather conditions were exchanging from rainy 2014. season to dry 2017., and in

accordance to the weather conditions, different mycotoxins were detected in cereals.In

addition, two studies on the mycotoxin biomarkers were conducted. All methods used

validated HPLC-FLD or LC-MS/MS methods for quantification of mycotoxins [1-4].

Results: The exposure to mycotoxins can be assessed by the known amount of

mycotoxins in food, and the intake of the food by individuals, and this is often very

difficult task. On the other hand, the exposure can be assessed by the determination of

mycotoxin biomarkers in urine (as the media for primary mycotoxin excretion). There

were two studies on the exposure of Croatian pregnant population to mycotoxins, and

their metabolism – one revealed different glucuronidation of ochratoxnin A and

ochratoxin α [1], and other high exposure to deoxynivalenol [2]. To be able to detect

other mycotoxins in urine more sensitive methods had to be developed, since in Europe

exposure to mycotoxins in mainly low. Therefore, new ultra-sensitive method for

quantification of multiple urinary mycotoxin exposure biomarkers was developed, and

used for screening of mycotoxin exposure at ppq levels [3].

Conclusions: All tested samples had at least one of tested mycotoxin positive, so

nonregulated mycotoxins are highly occurring in Croatian cereals. Due to relative low

concentrations of detected mycotoxins, not all urine samples were positive on the

mycotoxin exposure biomarkers.

Literature: optional, referred using TNR 10 single spaced, as showed below: [1] Klapec T, Šarkanj B, Banjari I, Strelec I: Food Chem Toxicol,2012, 50, 4487-4492.

[2] Šarkanj B, Warth B, Uhlig S, Abia WA, Sulyok M, Klapec T, Krska R, Banjari IFood Chem

Toxicol,2013, 62, 231-237.

[3] Šarkanj B, Ezekiel NC, Turner CP, Abia AW, Rychlik M, Krska R, Sulyok M, Warth

BAnalChimActa, 2018, 1019, 84-92.

[4] Malachová A, Sulyok M, Beltrán E, Berthiller F, Krska R J Chromatogr A2014, 1362, 145 –

156.



88

METHODS AND RECOMMENDATIONS FOR IMPROVING THE QUALITY

OF FRESH MILK THE FARMS DAIRY

Butoi S.1, Tita, M.A.2, Butoi L1., Pravariu L3., Tita O.1

1Technical College of Food Industry Sibiu, Postavarilor Street, 550081,Sibiu, Romania, 2Faculty of Agricultural Food and Environmental Protection Industry, Lucian Blaga University

of Sibiu, Dr.Ion Raţiu Street, 550 012, Sibiu, Romania 3European Hospital Polisano,Izvorului Street,550253,Sibiu, Romania


Introduction:The hygienic quality of milk regroups all the sanitation criteria demanded

by consumers and processors, this being a requirement of food security. Milk quality is

not only important for the farmer but also for the processing plants that turn milk into

products. The quality of the milk determines: the maximum milk storage period, the

range of products that can be manufactured, the taste of the products and the shelf life

of the resulting products, as well as the processing losses of the processor.

Materials and methods: Under laboratory conditions, the quality of the raw milk from

7 farms in the counties of Sibiu, Alba, Brasov. The analyzes performed were as follows:

Determination of the number of somatic cells using different methods of analysis, and

the results obtained compared: CMT test methods, Witeside method, electronic method

with Fossomatic 90 and DCC Delaval analyzer; determination of microbiological

quality by reducosal sample with methylene blue and resazurin - total germ count

(NTG) with Bactosan FC. The obtained results were compared with the maximum

permitted limits laid down in Regulation (EC) No. 853/2004 and Regulation 1441/2006

respectively.

Results. The results of the experiments carried out have led to the conclusion that in

farms where a closed shelter system is used, milking is done in buckets, rinsing the

udder with water and where disinfection measures are not used, the microbiological

quality of milk collection tanks is generally less. Conclusions. The research carried out aimed to assess the correlation of hygienic

quality parameters of raw milk by determining the factors that depend on the

microclimate in the shelter, the hygiene of the recipients for milking, the hygiene of the

mammary gland and the decontaminating action of some disinfectants, which is an

important requirement regarding the quality of the milk at processing. Literature: [1] Kousta, M., M. Mataragas, P. Skandamis, E. H. Drosinos, Prevalence and sources of cheese

contamination with pathogens at farmand processing levels,Food Control, 2010, 21:805-815.

[2] Gulbe G., Valdovska A. Microbiological quality of cows’ milk in organic farming (preliminary report).

In: Treija S. and Skuja I. (eds) Research for Rural Development 2012. 18th Annual International Scientific

Conference, Latvia University of Agriculture, Jelgava, Latvia, 2012 pp. 196 – 202.



89

ON SOME HIDDEN RISKS OF NON-HYGIENIC OPERATION OF THE

TECHNICAL SYSTEM ON THE QUALITY OF PROCESSED FOODS

Mnerie D.1, Nagy V.2, Mnerie G.V.3, Țucu D4.

1Politehnica University Timisoara, 1, Mihai Viteazu Blv., 300222, Timișoara, România 2Politehnica University Timisoara, 1, Mihai Viteazu Blv., 300222, Timișoara, România

3ISIM Timișoara, 30, Mihai Viteazu Blv., 300222, Timișoara, Români 4Politehnica University Timisoara, 1, Mihai Viteazu Blv., 300222, Timișoara, România


Introduction: In the food industry the risk factors may be considered, at one time,

some risk controllable factors and uncontrollable others. The hygienic design is not

important for the equipment which are in the contact with the foodstuff. Is must to

apply these principles for all technical system from around.

Materials and methods: The paper highlights some of the situations analyzed in a hog

casings processing section. Possible cases of contamination of some hog casings are

presented as hidden risks. The examination was made after the lyophilization of these.

Results: Although technological equipment that comes into direct contact with the food

is designed according to rules and conditions based on hygienic design, other sources of

contamination of food products from some components and subassemblies of the

infected technical systems occur, or insufficiently sanitized.

Conclusions: Greater attention is needed on the hygiene of all surfaces and bodies that

are in the production and / or processing of food products. In the food industry, there

must be a better knowledge of the obligation to respect and apply the principles of

hygienic design. Literature: [1] ENSCA. (2017). Nutritional values of Natural Sausage Casings, European Natural Sausage

Casings Association, URL: www.ensca.eu. Accessed 23 March, 2016.

[2] EHEDG. (2009). EHEDG Doc. No. 23, Part 1: Use of food-grade lubricants, (2nd Ed.).;

[3] Kakurinov V., Jankovski V., Cilev G., Gatzovska M. (2012). Legislation and other issues

about hygienic engineering aspects in EU and Balkan countries. Journal of Hygienic

Engineering and Design, Vol. 1, pp. 19-21.

[4] Lelieveld H. L. M. (1990). Processing Equipment and Hygienic Design. Microbiological and

Environmental Health Issues Relevant to the Food and Catering Industries Symposium

Proceedings, Campden & Chorleywood Food Research Association Group, Chipping Campden,

UK.

http://www.ensca.eu/



90

NEW TRENDS IN RISK ASSESSMENT UNDER

ISO/IEC 17025: 2017

Savescu P.1*, Poenaru M.M.2*, Iacobescu F.3*

Author’s affiliation and full address: 1-3*University of Craiova, Romania, 13, A.I.Cuza Street,

PC 200585, Craiova, Romania


Introduction: The Study of the third edition of the standard ISO / IEC 17025: 2017 is

very important for the certification and accreditation of physical, chemical and

microbiological laboratories; the correct application of this standard, contribute to

increased of the confidence in these laboratories and to access into important

Romanian and international markets.

Materials and methods: In order to study the new introduced trends by this important

standard in the area of testing laboratories, were used official documents, creating a

cross reference table for detect all of introduced changes, the correlation with the

development of new technologies in the last 12 years [1].

Results: The new standard offers more flexibility and brings more options in the

requirements for process, procedures, and organizational responsibilities [2]. There

have been significant changes in "Non-conforming Working", in risk analysis, in two

distinct A and B approaches to corrective, preventive and improvement actions, in a

new off-the-shelf development (OTF) software (with the emergence of new

technologies)[3].

Conclusions: For all accredited food analysis laboratories, it is very important to know

and implement the requirements of the new ISO / IEC 17025: 2017 standard during the

pass-through period.

Literature: [1] https://www.iso.org/standard/66912.html

[2] https://www.iso.org/home/standards/popular-standards/isoiec-17025-testing-and-

calibra.html

[3] https://www.iso.org/news/ref2250.html



91

RECOVERY THE FOOD POTENTIAL OF PRODUCTS, BY-PRODUCTS AND

RESIDUES OF HEMP SEEDS AND ARTICHOKE - A SOURCE OF

VALUABLE FOOD SUPPLEMENTS

Savescu P.* Author’s affiliation and full address *University of Craiova, Romania, 13, A.I.Cuza Street, PC

200585, Craiova, Romania


Introduction: A current responsibility of food technologies - in the context of the food

crisis - is the best use of natural resources (agricultural raw materials) and the reduction

of their waste. Thus, using few but valuable resources, lot of important food

supplements can be developed.

Materials and methods: Using an adapted personal method [1], the heavy metal and

pesticide residues in the raw materials used (hemp seeds and edible parts of artichoke)

were analyzed - using Atomic Absorption Spectrometry and Gas GC-MS/ECD

Chromatograph Performance System. They are separated - concentrate a series of

bioactive compounds through special techniques using SFE Helix Supercritical Fluid

Systems for Natural Products.

Results: These separated bioactive compounds from the hemp seeds and artichoke were

used, together with ecological raw materials, to build very valuable food supplement.

The level of used food additives has been adjusted by continuously monitoring of the

desired oxidation status of the final product [2]. This food supplement can give the

optimal amounts of protein, inulin and silicon by providing daily needs for vegetarian

diet.

Conclusions: Through proper processing of these bio-components, can be produced

valuable dietary supplements for vegetarian, diabetic and prevent of Alzheimer or

Parkinson's disease.

Literature: [1] Petre Savescu, Rev Chim. (Bucharest), 2017, vol.68, nr.2, pages 294-299

[2] Petre Savescu, Rev Chim. (Bucharest), 2017, vol.68, nr.6, pages 1406-1412




92

TOPIC V

FOOD BIOTECHNOLOGY.

NOVEL BIO-PRODUCTS.

FUNCTIONAL FOODS



93

INFLUENCE OF FORTIFICATION OF DAIRY PRODUCTS BY PLEUROTUS

OSTREATUS BETA-GLUCANS ON PRODUCT CHARACTERISTICS

Antontceva E.V.1,*, Sorokin S.S.1, Sedykh V.A.1, Krasnikova L.V.2, Shamtsyan M.M.1

1Department of technology of microbiological synthesis, St. Petersburg State Technological

Institute (technical university), Saint-Petersburg Moskovsky prospect, 26 2Department of Chemistry and Molecular Biology, Saint Petersburg ITMO University,

Lomonosova street 9, 191002, Saint Petersburg, Russia

*[email protected]

Introduction: Dairy products are often used as base for functional food products. They

have variety of beneficial for human health properties.

Pleurotusostreatus is a popular, commercially important edible mushroom.

Preparations, obtained from its fruiting bodies, submerged mycelia and native liquids,

possess antitumour, immunomodulating, anti-inflammatory, antioxidant, antibiotic,

radioprotective and hypoglycemic actions [1]. Especially notice must be taken for beta-

glucans, which are structural polysaccharides of fungal cell walls and are demonstrating

significant biological activities.The aim of our research was the study ofthe influence

of fortification of dairy products by Pleurotusostreatus beta-glucans on product

characteristics.

Materials and methods: The object of our study was preparations of beta-glucans,

obtained from submerged cultured P. ostreatus biomass.Three different preparations of

beta-glucans were obtained using different extraction protocols. Preparation P1, which

was a residue after removing lipids and low-molecular compounds from biomass by

80% ethanol and contain a mixture of water soluble and insoluble beta-glucans;

preparation P2, obtained by water extraction of soluble beta-glucans from previous

fraction (P1); and preparation P3, taken as the residue remaining after the ethanol and

aqueous extractions, containing mainly water insoluble polysaccharides. Concentration

of beta-glucans in obtained preparations was measured using the enzymatic assay kit

(Megazyme, USA).

Preparations were added to the milk in different concentrations just before its

inoculation with starter cultures. Various acid-milk products fortified with beta-glucans

were obtained. Influence of addition of different dozes of mushroom preparations on

characteristics of produced dairy products was studied.

Results: Fermentation time for yogurts with added β-glucans was shortened. Viscosity

of dairy products with β-glucans significantly increased.

Conclusions: Addition of beta-glucans allows to obtain dairy products with added

functionality and at the same time did not worsen the characteristics of dairy products.

Literature: [1] Giavasis, I. Bioactive fungal polysaccharides as potential functional ingredients in food and

nutraceuticals. Current Opinion in Biotechnology 2014,vol. 26, pp. 162–173.



94

ISOLATION OF MICROORGANISMS WITH LIPOLYTIC ACTIVITY

FROM FOODSTUFF

Belyaev D.1, Mironescu M.2*, Kozlov G.3, Pushkarev M.3, Sorina B.2, Ștefania I.2

1Faculty of Chemical and Biotechnology, St. Petersburg State Institute of Technology, Russia;


Lucian Blaga of Sibiu, Romania; 3Department of Technology of Microbiological Synthesis, SPbSIT(TU)


Introduction: One of the actual interests of different industries (as food industry or

detergent industry) is to develop novel products having enzymes strong lipolytic

action. In our study, the aim was to isolate and identify microorganisms with lipolytic

activity growing on cocoa butter.

Materials and methods:Cocoa butter used for the obtaining of chocolate, stored in

non-adequate conditions, was used as source of microorganisms. Microscopy was used

to analyse the microstructural features; the macrostructural analysis was made in Petri

dishes. Results: One microorganism was isolated and then analysed. Results showed that this

microbe belongs to the Kingdom of fungi. Its macrostructural characteristics are: the

colour of the colony is green; the colony reproductive mycelium is light grren; the

exudate of red colour wasfound in the early stage of evolution; the reverse side of the

colonies is white, with a red area. Also, due to the ability of this culture to grow on

cocoa butter, it should be noted that this strain has lipolytic activity. Its microstructural

characteristics are: septa are present and therefore the fungus belongs to the higher

fungi; on the reproductive hyphae, the conidial apparatus is represented by a cyst: Two

metulae are presented on each conidia, with two or three phialides. The mould belongs

to the genus Penicillium.

Conclusions:In this research, a microoganism growing on cocoa butter solidwaste was

isolated. Based on the identified characteristics, it was stated that it is a mushroom of

the genus Penicillium. This fungus is of particular interest as a source of specific lipases

for the utilization of food wastes rich in fats.




95

EFFECT OF CALCIUM AND MAGNESIUM FROM GLUCONATE SALTS ON

WHITE BREAD QUALITY

Codină, G.G.1*, Zaharia, D.2, Dabija1, A., Stroe, G.S.1

1Faculty of Food Engineering, Stefan cel Mare University of Suceava,13 Universitatii Street,

720 229 Suceava, Romania, 2S. C. Dizing S. R. L. Brusturi, Neamţ, Romania


Introduction:

Calcium and magnesium are major minerals needed by the human body. Both of them

are important for bone density and presents an important effect on muscle, nerve and

clotting activity. During the wheat milling process in order to produce white flour the

major part of these minerals are lost due to the high amount of bran and germ that are

removed. Thats way the addition of magnesium and calcium ions in white bread will

improve it quality from the nutritional point of view. Compared to whole wheat flour,

white wheat flour is more suistanable for calcium and magnesium addition due to the

fact that this type of flour does not contain phytates which can prevent the absortion of

these minerals from the wheat bread. The aim of this study was to analyzed the effect of

magnesium and calcium ions from gluconate salts at the level of 0, 100, 150 and 200

mg/100g addition on bread quality from the wheat flour type 550.

Materials and methods: The bread samples physical characteristics were analyzed

according to the Romanian standard methods. The bread microstructure were

determined by using the MoticSMZ–140 stereo microscope and the crumb colour were

determined by using the Konica Minolta CR–400 colorimeter. The bread samples

textural properties were analyzed with a Perten TVT 6700 and the bread sensory

characteristics were determined using a 9 point hedonic scale.

Results: The bread crumb structure becomes denser with the increase level of

gluconate salts addition in wheat flour for both types of ions used. The bread colour

becomes darker more when magnesium ions were incorporated than when calcium salt

were added. The bread sensory properties presented a higher score in the case of

calcium salt that in the case of gluconate one. According to textural data bread

preservation increased when calcium gluconate were added.

Conclusions: The best results were obtained for the bread samples in which 150

mg/100 g magnesium or calcium ions from gluconate salts were incorporated. Acknowledgement: This work was supported by a grant of the Romania National Authority for

Scientific Research and Innovation, CNCS/CCCDI – UEFISCDI, project number PN-III-P2-2.1-

BG-2016-0079, within PNCDI III.

Literature: [1] Sehn, G.A.R., Nogueira, A.C., Almeida, E.L., Chang, Y.K. and Steel, C.J., Fortification of wheat dough

with calcium and magnesium ions affects empirical rheological properties. Cereal Chemistry, 2015, 92,

405-410

[2] Codină, G.G., Zaharia, D., Ropciuc, S. and Dabija, A., Influence of magnesium gluconate salt addition

on mixing, pasting and fermentation properties of dough. The EuroBiotech Journal, 2017, 3, 222-225





96

PHYSICOCHEMICAL AND SENSORY PROPERTIES OF YOGURT WITH

ACORN FLOUR AND APPLE FIBER

Dabija, A*., Oroian, M.A., Codină, G.G., Stroe, G.S.

1Faculty of Food Engineering, Stefan cel Mare University of Suceava,13 Universitatii Street,

720 229 Suceava, Romania,


Introduction: Yogurt is a widely consumed dairy product due to the beneficial effects

demonstrated by nutritional and medical research. The connection between yogurt

consumption and proper functioning of the digestive, circulatory and even immune

system is just one of the reasons why consumers are increasingly attracted to this food.

The aim of the proposed study is to generate original results on the achievement of the

yogurt with acorn flour and apple fiber studying the effect of these additives on the

quality of yogurt. The addition of the two natural ingredients can improve the yogurt

quality, especially to reduce the separation of whey and yogurt texture.

Materials and methods: Laboratory conditions yielded yogurt with the addition of

acorn meal and apple fiber (0-2%). The yogurt samples were analyzed from

physicochemical and sensory point of view. The titratable acidity, pH, syneresis, colour

and water holding capacity were determined according to the standardizations method

and other methods used by researchers. The yogurt samples textural properties were

analyzed with a Perten TVT 6700, while the yogurt preference sensory characteristics

were assessed using a 9 point hedonic scale.

Results: As a result of the experiments optimum formulation was obtained based on

minimum pH and syneresis, in range acidity and colour parameters, and maximum

overall average score. Using this approach a set of combination of acorn flour and apple

fiber was found.

Conclusions: The addition of acorn flour and apple fiber in the yogurt formulation

modified their physicochemical, texture and sensory properties. This new yogurt can be

obtained at the industrial level without changing the technological procedure and with a

good quality for the consumers.

Acknowledgement

This work was supported by a grant of the Romania National Authority for Scientific Research

and Innovation, CNCS/CCCDI – UEFISCDI, project number PN-III-P2-2.1-BG-2016-0089,

within PNCDI III.

Literature: [1] Caleja, C., Barros, L, Amilcar, A., Carocho, M., Oliveira, B. and Ferreira, I., Fortification of yogurts

with different antioxidant preservatives: A comparative study between natural and synthetic additives,

Food Chemistry, 2016, 210, 262–268

[2] Dabija, A., Codină, G.G. and Sidor, A.M., Effect of different fibre addition on the yogurt’s quality. 17th

International Multidisciplinary Scientific GeoConference SGEM. Section: Advances in Biotechnology,

2017, 61, 655-663




97

EFFECTS OF DIFERENT METHODS OFEXTRACTION ON

CHEMICHALPROPERTIES OF GANODERMA LUCIDUM EXTRACT

Despotovic S.1*, Pecic S.1,Veljovic M.1, Niksic M.1, Nedovic V.1, Klaus A.1, Leskosek-

Cukalovic I.1 1Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade,

Serbia

*[email protected]

Introduction: Mushrooms have always been known for their nutritional and medical

characteristics. Ganodermalucidumhas been used in traditional medicine of the Far East

for thousands of years; it was used in religious ceremonies and was a precious gift and

inspiration for many artists, it was a part of many legends and today it represents a

valuable product with a market of over 2.5 billion US $. It gained its fame in the

treatment of various diseases and deservedly got the titles such as "Elixir of Life",

"Food of the Gods" and "Mushroom of the universe". More than 400 different

components have been discovered by chemical characterization of the fruitful body,

spores and mycelia of Ganodermalucidum. Polysaccharides and triterpenes represent

dominant groups of compounds in the fruitful body of the mushroom, and they are

followed by phenols, steroids, amino-acids, spiramycin, vitamins, nucleosides, fatty

acids, nucleotides and trace elements.

Materials and methods: The dried fruiting bodies of the fungus were used to produce

crude alcoholic and aqueous extracts, and as an extractantwas used 40% v/v and 70%

v/v ethanol. Two methods of desegregation of mushrooms (finely chopped and milled)

have been applied, as well as the use of ultrasound treatments of 45kHz and 60kHz. The

ratio of fungus and extractant was 1: 4, and identical in obtaining all the samples. Basic

chemical analysis, polyphenol content (Folin-Ciocalteu), antioxidant properties (DPPH,

TEAC, FRAP), glucan content and antimicrobial properties of selected samples were

done.

Results: The highest content of nitrogen (0,51 g/100g) was found in the aqueous

extract, which was the result of ultrasound treatment (60 kHz), while fat content was

almost similar in all samples (0,243 - 0,340 g/100g). Carbohydrate content was higher

inaqueous extracts (63,70 g/100g), comparing to ethanol extracts (32,77-36,88 g/100g).

The content of phenolic substances was lowest in the samples obtained by aqueous

extraction (1,76g /100g), while in the extracts resulting from alcohol extraction their

content was up to 5,45g/100g.Content of α-glucans was similar in all samples, while

content ofβ-glucans was significantly higher in a aqueous extract with ultrasound

treatment of 60 kHz.

Conclusions: Using different extraction methods and extraction mediums can results in

obtaining extracts withspecific chemical composition.Disintegration significantly

increased the chemical content of almost all samples. Water extract had higher content

of β-glucans while the content of polyphenols increased with increasing the frequency

of ultrasound and ethanol concentration.




98

EFFECT OF WINE PACKAGING ON SENSORY ATTRIBUTES AND

VOLATILE COMPOSITION

Coarfă E.1* Popa M.E.1

1University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd,

District 1, Bucharest, Romania

*Corresponding author email: [email protected] Introduction

Nowadays for the consumers it is well known that almost all the time ”first taste is

given by the eye”. Therefore the appearance and packaging of food products and in

particular of wine play an important role not only in maintaining the characteristics

of the product, but also in influencing the perception of the consumer and his

acceptance in buying or not a certain product.

Materials and methods In the past years, there have been undertaking numerous studies regarding bottling and the

influence of the packaging over the preservation of this food product. The research

demonstrated the importance of the packaging, being bottle, Bag-in-Box or plastic, over

sensorial attributes and wine’s composition. The studies had been taken before and after

bottling, within a period of 6, 12 of 18 months of preservation in different volumes (18.5 cL,

75 cL sau 300 cL) and analysing some parameters as O2 and CO2 along with sensorial and

quality parameters.

Results The results demonstrated that the type of packaging reflected as a wine storage condition

affects wine quality, wine being better conservated against oxidation in bottles compared

with those in Bag-in-Box, and in terms of sensory characteristics wine stored at 4 ° C in glass

bottles has a much better aromatic profile than wine packed in Tetra Brik dose. Conclusions

This study aims to present a literature review regarding the effect of wine packaging

on sensory attributes and volatile composition.

Key words: bottling, wine packaging, storage conditions, wine conservation, Bag-

in-Box




99

ENCAPSULATION ESSENTIAL OILS FOR FOOD PACKAGING

APPLICATION

Olaru G.1*Popa M.E.1

University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd,

District 1, Bucharest, Romania

*Corresponding author email: [email protected] Introduction: Recently natural antimicrobials have attracted a great deal of attention

from the food industry. Innovations in food packaging have also been focused on the

incorporation of various active compounds in polymer matrices with the purpose of

extending food’ss shelf life.

Materials and methods: Essential oils are volatile, natural plant-derived substances

that are used in food flavoring, food preservation and medicine. As natural products,

they have interesting physicochemical features with high added environmental values.

Results: Essential oils have diverse and relevant biological activities that could be

better exploit in industrial applications.

Active packaging, with the goal of releasing antimicrobials into food, is getting much

attention due role in extending foods shelf- life, minimizing or even eliminating the

presence of food borne microorganisms. The compounds which are responsible for the

active function of packaging may be in a separate container or be directly incorporated

into the packaging material.

Active packaging is an innovative approach to maintaining or prolonging the shelf life

of food while ensuring its quality, safety and integrity.

Conclusions: This study aims to present a literature review regarding essential oils

encapsulation and their application into food packaging.




100

RESEARCHES ON VEGETABLE PRODUCTS CONSERVATED BY

NATURAL ACIDIFICATION

Iancu M. L*., Moraru I., Văduva A.V.

”Lucian Blaga" University from Sibiu, Faculty of Agricultural Sciences, Food Industry

and Environmental Protection, 5-7, Ion Raţiu Street, Sibiu, 550012, Romania


Introduction: The method of preservation by natural acidification with the formation

of lactic acid as a preservative, along with sodium chloride is a simple technique.

White cabbage (Brassica oleracea) and red cabbage (Brassica oleracea L. Convar

capitata (L.) Alef var. Rubra) are the raw materials used. MS has published new

guidelines on sodium salt consumption [1]. Various ways to reduce salt content have

been attempted the pickled cabbage [2]. This is, in fact, the main objective of this study,

to obtain products with specific flavor but without salt or separation of the salt by

simple distillation.

Materials and methods: white and red cabbage, water, salt, and a pasteurized liquid

fraction of home-made pickled cabbage. Methods of analysis: total acidity, TSS,

humidity, vitamin C, pH, viscosity, relative density[3], aroma and taste profile[4].

Results and discussions: The quality indicators for the raw material were in line with

the values of the internal rules. It has been found, visual, color change. At fermentation

control for 40 days salt-free samples had higher total acidity and the red cabbage

sample and the higher sugar content. It is noted that on the 28th day fermentation may

be stopped. TSS increases to 5% on day 12, after which it remains constant until day

40. Fermentation losses were higher in red cabbage samples (3.65-3.95%). The relative

density of the liquid fraction was 1.005-1.0226 and the kinematic viscosity between

1.0136 and 1.573 cP. When separating the liquid fractions from the juice of pickled

cabbage, 2 fractions were obtained. The flavor descriptors present in the samples were:

salinity and acidic aroma (home-made-sauerkraut juice); kraut sulfur (cabbage white

with salt-distillate); dusty dirty, astringent and tempered cabbage (distilled cabbage red

with salt). To the general impression was very good for the full sample (home-made) in

the detrimental to the distillate samples that have obtained 9p (cabbage white with salt-

distillate) and 8p (cabbage red with salt - distilled).

Conclusions: Distillation of the liquid fraction can be a good way for desalting,

preservation of specific flavors but it destroys the activity of probiotics.

Selective Bibliography: [1]. WHO, Guideline: Sodium intake for adults and children. Geneva: World Health

Organisation, 2012

[2] Wolkers-Rooijackers, J.C.M., Thomas, S.M., Nout, M.J.R., LWT Food Sci Technol, 2013, 54,

383-388

[3] Official Methods of Analysis of AOAC International, 17th Edition

[4]. Johanningsmeier, S., Thompson, R.L., Mcfeeters, R., J. Food Sci., 2005, vol.70, nr. 5




101

PRODUCTION OF WHEAT GLUTEN HYDROLYSATES WITH IMPROVED

FUNCTIONAL PROPERTIES: OPTIMIZATION OF OPERATING

PARAMETERS BY STATISTICAL DESIGN

Jovanović J.1, Stefanović A.1, Šekuljica N.1, Knežević-Jugović Z.1*

1Department of Biochemical Engineering and Biotechnology, Faculty of Technology and

Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia


Introduction: Native wheat gluten is a deluxe bread improver and may be utilized as a

functional protein additive in multifarious nonbakery foodstuffs due to its desirable

structure-enhancing properties. Also its utilization would be economically interesting,

but lack of some desirable functional properties limited their expanding utilization in

foodstuff formulations [1]. This study was designed to examine the relationship

between process parameters and functional properties of the obtained hydrolysates

using Box-Benken experimental design and response surface methodology (RSM). The

hydrolysate showing the highest improvement of solubility and foaming ability was

further separated by sequential ultrafiltration to obtain molecular weight distribution

profile.

Materials and methods: The progress of wheat gluten hydrolysis was followed by

monitoring the degree of hydrolysis (DH) using the pH-stat method and functional

properties were measured by our methods already adopted [2]. The effects of process

parameters (pH, T, [S], [E]/[S] ration) and their interactions were investigated by the

means of the four-factor Box-Behnken experimental design with 29 experimental points

(5 central points).

Results: The obtained results showed that the second-order models developed for DH,

solubility and foaming properties of gluten hydrolysates were significant (p<0.05) with

a high value of coefficients of determination (0.944-0.981). The statistical analysis

showed that each variable had a significant effect on degree of hydrolysis and the

functional properties of tested system. Almost the linear increase in DH was observed

with the rise in temperature at the highest substrate concentration, while on the other

hand increasing the concentration of the substrate leads to a decrease in DH. In terms of

foaming properties results showed that foam capacity range are in the range of 24.2-

80.3%, depending on the independent variables that were tested.

Conclusions: Results are relevant to the protein ingredient industry because of the

economic importance of novel gluten–based functional products and can provide useful

information for the design an efficient enzymatic process for their production in high

yield and with improved functionality.

Literature: [1] Koehler, P., Wieser, H., Chemistry of cereal grains. In: Gobbetti, M., Gänzle, M. (Eds.),

Handbook on Sourdough Biotechnology, 2013.

[2] Stefanović A.B., et al., Impact of ultrasound on egg white proteins as a pretreatment for

functional hydrolysates production, Eur Food Res Technol, 2014, 239(6), 979-993.



102

PRODUCTION OF ANTHOCYANIN-RICH POWDERS BY FREEZE DRYING

Kalušević A1,2*, Despotović S1, Veljovic M1, Lević S1, Čalija B3, Žilić S4, Nedović V1 1University of Belgrade, Faculty of Agriculture, Department of Food Technology and

Biochemistry, Nemanjina 6, Belgrade-Zemun, Serbia 2Institute of Meat Hygiene and Technology, Kaćanskog 13, Belgrade, Serbia

3University of Belgrade, Faculty of Pharmacy, Department of Pharmaceutical Technology and

Cosmetology, Serbia, Vojvode Stepe 450, Belgrade, Serbia 4Maize Research Institute, Department of Food Technology and Biochemistry, Slobodana Bajića

1, Zemun-Belgrade, Serbia


Introduction: The goal of this study was to investigate the characteristics of

encapsulated anthocyanin-rich extracts obtained from grape skin and black soybean

coat as food industry by-products, and freeze dried with gum Arabic as carrier material. Materials and methods: The morphology of the powders, their thermal, chemical and

physical properties (water activity, bulk and tapped densities, compressibility index,

Hausner ratio, solubility, yield), as well as release studies in different pH conditions

were analyzed. Antioxidant capacity, total anthocyanin content and total phenolic

content were determined by spectrophotometric methods while individual anthocyanins

were determined by HPLC method. The colour of samples was measured before and

after storage period of six months. Results: Freeze drying of anthocyanin-rich extracts resulted in formation of non-

uniform and porous encapsulates with irregular shapes. The process of freeze drying

produced powders with low water activity (~0.2), fair flow characteristics, high yields,

and solubility about 90 %. Both samples exhibited significant antioxidant capacity,

good colour stability after six months of storage (ΔE = 0.8 - 1.2). High content of total

anthocyanins were achieved, with malvidin-3-glucoside and cyanidin-3-glucoside as

predominant in grape skin and soybean coat extracts, respectively. The obtained

dissolution/release profiles indicated prolonged release of anthocyanins and phenolic

compounds in different mediums.

Conclusions: These results have implied that grape skin and soybean coat as by-

products of food processing could be used as a source of natural colorants and bioactive

compounds, and freeze drying as a promising and effective technique for producing of

natural pigments and/or functional food ingredients. In addition, freeze drying and

carrier material such as gum Arabic could be used for the protection of bioactive

compounds, their stabilization in longer periods and prolonged release.



103

PRODUCTION OF HYDROPHOBINS FROM SUBMERGED CULTURED

FUNGUS TRICHODERMA VIRIDE FOR USE IN FOOD INDUSTRY

Khrapatov N. A., Kolesnikov B.A., Shamtsyan M.M.

Department of technology of microbiological synthesis, St. Petersburg State Technological

Institute (technical university), Saint-Petersburg Moskovsky prospect, 26 [email protected]

Introduction: Hydrophobins are a large class of low-molecular structural fungal

proteins, which have extremely high surface activity. Hydrophobins even at low

concentrations in the solution can create highly stable foams and emulsions [1]. The

effect of foaming caused by hydrophobins is much higher than that of all known natural

foam stabilizers used in the food industry. The taste and consistency of the emulsions

formed by hydrophobins are resembling food fats. The use of hydrophobins in the food

industry will allow development of fundamentally new textures, reducing calories and

increasing functionality of food products. In this study Trichoderma viride was used as

a source of hydrophobins. We have resurched the dynamics of biomass and

hydrophobin-type protein accumulation in submerged cultivation of this fungus.

Materials and methods: Submerged cultivation was performed with 100 ml of nutrient

medium (composition: glucose 10 g/l, peptone 2.5 g/l, and other.), in Erlenmeyer flasks,

at a temperature of 28-30 ° C on a rotary shaker. The culture liquid was filtered through

a paper filter to separate biomass from native liquid and the dry weight of biomass was

determined. Hydrophobins have a solubility in a 60% solution of ethanol. In this regard,

the native liquid was treated with 70% ethanol, so that the alcohol concentration in the

final solution was 60%. The resulting solution was kept at a temperature of 4 °C., then

separated from the precipitated insoluble in ethanol substances by centrifugation.

Ethanol was removed by evaporation and the preparation was freeze-dried. The protein

concentration was determined by the Lowry method. Surface-active properties were

measured by measuring of the contact angle.

Results: The maximum concentration of hydrophobin-type proteins was detected 52

hours of cultivation and was 1.35±0.2 mg/ml. The maximum biomass weight was

5,6±0.1 g /l of culture medium after 29 hours of cultivation.

Conclusions: Trichoderma viride could be a promising producer of hydrophobins.

Adjustment of the composition of nutritive media is required to increase the production

yield of hydrophobins.

Literature: [1] H.A. Wosten, O.M. de Vries, J.G. Wessels, /Interfacial Self-Assembly of a Fungal

Hydrophobin into a Hydrophobin Rodlet Layer // Plant Cell. - 1993. - Vol. 5. - v. 11. – P. 1567-

1574.




104

INFLUENCE OF PLEUROTUS OSTREATUS BETA-GLUCANS ON THE

GROWTH AND ACTIVITY OF CERTAIN LACTIC ACID BACTERIA

- Kokina M.1., Frioui M.1, Shamtsyan M.1, Sibirtsev V.2., Krasnikova L. 2,

1Department of technology of microbiological synthesis, St. Petersburg State Institute of

Technology(Technical University), Saint-Petersburg Moskovsky prospect, 26 2Department of Chemistry and Molecular Biology, Saint Petersburg ITMO University,

Lomonosova street 9, 191002, Saint Petersburg, Russia

*[email protected]

Introduction: The medicinal effect of mushrooms has long been recognized by

Oriental cultures, especially in China and Japan. [1]. In recent years, however, fungi

have been the focus of scientists around the world as a source of biologically active

compounds with beneficial effects on human health. Some fungi and derived from them

biologically active substanceswere included in the product group, defined as "functional

foods", i.e. as food, whose health benefits were documented by scientific research and

whose beneficial effects can not be attributed only to the availability of nutrients.

The use of functional foods containing beta-glucans leaves no doubt. With the aim of

imparting new properties to functional fermented products by introducing into their

composition beta-glucans of fungal origin, the effect of water-soluble beta-glucans

obtained from the deep mycelium of oyster mushroom (Pleurotusostreatus) on the

activity of lactobacillus bacteria (Lactobacillus acidophilus, Streptococcus

salivariussubsp ., thermophiles, Lactobacillus bulgaricus).

Materials and methods: The effect of beta-glucans on the growth of microorganisms

and acid formation was determined from the change in pH, redox potential and specific

linear conductivity.

Results: It was found that the addition of beta-glucan significantly increases the

electrical conductivity of the culture liquid of lactic acid bacteria. This indicates a more

active growth of microorganisms in comparison with control samples. Lower pH values

may indicate greater glycolytic activity of lactic acid bacteria in test samples compared

to control samples.

It is also shown that the introduction of beta-glucan does not lead to a significant

change in the indicator of the oxidation-reduction potential of lactic cultures. beta-

glucans do not have an inactivating effect on the enzyme systems of lactic acid bacteria

and do not have a negative effect on the vital activity of the culture.

Conclusions: The obtained results show the possibility of using beta-glucans of the

Pleurotusostreatus in fermented milk products as a biologically active additive, having a

positive effect on the growth of lactic acid bacteria and imparting additional functional

qualities to the probiotic product.

Literature: 1. Chang ST, Buswell JA. Mushroom nutriceuticals. World Journal of

Microbiology&Biotechnology 12: 1996; 473-476.




105

MUSHROOMS AS A SOURCE OF BIOACTIVE COMPOUNDS FOR FOOD

AND FEED INDUSTRIES

Shamtsyan M.

Department of technology of microbiological synthesis, St. Petersburg State Institute of

Technology (Technical University), Saint-Petersburg Moskovsky prospect, 26 [email protected]

Introduction: Varieties of biological activities of different types of mushrooms are

known for centuries. Many of derived from mushrooms bioactive compounds possess

significant health benefits. Being main bio-destructors in nature, mushrooms are

producing large variety of enzymes.

Results: Mushrooms can be a source of various types of bioactive compounds, which

can be used for food production. Some of this compounds can be used as biologically

active food supplement, or for fortification of ordinary food products to develop new

functional food. Others, like various enzymes or novel, highly active surfactants can

allow sustainable use of by-products, development of new efficient processes and

products with novel, beneficial properties.

Bioactive compounds of mushroom origin can be used also as feed supplements,

increasing survival rate and productivity of animals and fish.

Conclusion: All these could have a significant impact in solving the problem of food

shortage in different regions of our planet, improving public health and the quality of

life of the population.




106

SERICINE, A NOVEL FOOD INGREDIENT?

Matran I1,2,*, Stefan L2, Cioca A2

1"Iuliu Hatieganu"Medicine and Pharmacy University, No. 8, Victor Babeş Street, Cluj-Napoca

- 400012, Romania 2S.C.Expertarom Food Ingredients S.R.L., No.150, Alba Iulia Str., 550052-Sibiu, România


Introduction: The need to identify new food resources from unconventional sources,

as well as the processing of the resulting residues from the processing of silk threads

produced by Bombyxmori have led to new researches in the food, cosmetics,

pharmaceuticals and medicine industry. The aim of this study is to identify and

establish the safety, the functional and technological quality of sericine, a silk protein

woven from silkworm cocoons (Bombyxmori),in order to be authorized by EFSA as a

novel food ingredient.

Materials and Methods: The ResearchGate, PubMed, Medline and Embase databases

were reviewed, andsericine assays were performed, in vivo and in vitro.

Results:Numerous bio-medical properties of sericinwas demonstrated by experimental

research and clinical trials.Theantioxidant capacity of sericin in bakery products and the

tensioactivecharacteristics in emulsionshas been demonstrated by laboratory researches.

In vitro analyses [1] showed that the biochemical parameters of urine (urobilinogen,

glucose, bilirubin, ketone bodies, density, blood, pH, proteins, nitrites and leucocytes)

were not altered. Physicochemical analyses indicate that sericine did not change the

faeces pH, which remained in the alkaline range, but it increased the plastic

deformation and the soluble refractometric dry substance). By increasing the amount of

IgA and butyrate in the colon, sericinhas a prebiotic potential [2]. Analyses conducted

in simulated gastric fluid demonstrated the lack of changes in its physicochemical

parameters.

Conclusions: Following the biochemicaltests of urine, no alterations of the renal

andhepatic systems were found with the administrationof 13 mg

sericin/animal/day.Sericinis a potential ingredient for the food industry.

In order to obtain the authorization of sericin as a novel food ingredient in EU, there has

to be performed a lot of analysis and studies:mammalian toxicological assessment,

genotoxicity and mutagenicity tests, developmental toxicity and reproductive

toxicology studies, carcinogenicity, allergenicity and immonotoxicity, as well as

toxicokinetic-toxicodynamic studies.

Literature: [1] Matran IM, Botan E. Applicability of sericulture in the food industry and medicine,

LucrariStiintifice, SeriaAgronomie, 2017, 60(1), 183-186.

[2] Okazaki Y, Tomotake H, Tsujimoto K, Sasaki M, Kato N.Consumption of a resistant protein,

sericin, elevates fecal immunoglobulin A, mucins, and cecal organic acids in rats fed a high-fat

diet. J Nutr. 2011, 141(11), 1975-81.



https://www.ncbi.nlm.nih.gov/pubmed/?term=Okazaki%20Y%5BAuthor%5D&cauthor=true&cauthor_uid=21940508

https://www.ncbi.nlm.nih.gov/pubmed/?term=Tomotake%20H%5BAuthor%5D&cauthor=true&cauthor_uid=21940508

https://www.ncbi.nlm.nih.gov/pubmed/?term=Tsujimoto%20K%5BAuthor%5D&cauthor=true&cauthor_uid=21940508

https://www.ncbi.nlm.nih.gov/pubmed/?term=Sasaki%20M%5BAuthor%5D&cauthor=true&cauthor_uid=21940508

https://www.ncbi.nlm.nih.gov/pubmed/?term=Kato%20N%5BAuthor%5D&cauthor=true&cauthor_uid=21940508



107

BIOACTIVE COMPOUNDS OF CITRUS WASTES

Melih G1*, Özlem A2,





Introduction: For the past decades, researches have been focused to find alternative

ways to utilization of fruits and vegetables wastes. Scientists reported that food wastes

were rich in bioactive compounds. Bioactive compounds, non-nutrient plant

compounds, are present in fruit and vegetables and provide health benefits, beyond

basic nutrition, such as reducing the risk of cancer, cardiovascular diseases, alzheimer,

or some of disease associated with oxidative stress. These chemicals can reduce the free

radicals that damage to the cells. In the present study, the bioactive compounds and

antioxidant properties of citrus peels were examined.

Materials and methods: Citrus peels were obtained from lemon (Citrus limon), orange

(Citrus sinensis), mandarin (Citrus reticulata) and grapefruit (Citrus paradisi). Total

carotenoid, beta carotene, ascorbic acid, anthocyanin, total phenolic and flavonoid

content were determined and the total antioxidant activities were analysed according to

TEAC, FRAP and DPPH methods.

Results: It was found that mandarin and lemon peels were rich in carotenoid and

ascorbic acid, respectively while grapefruit and lemon peels were rich in phenolics and

flavonoid compounds. It was found that all of themhad highantioxidant capacities.

Conclusions: It was concluded that citrus peels were a potential source of bioactive

components.



108

SCREENING AND EXTRACTINGOF BIOACTIVE COMPOUNDS FROM

CUCUMBER PEELS

Melih G1*, Özlem A2,





Introduction: The plant derived bioactive compounds such as polyphenols, carotenoids

and anthocyanins are receiving interest because of their potential antioxidant activity.

They may not have nutritional property, but they may help the protect humans against

some diseases. These compounds can reduce the free radicals that damage to the cells.

They can reduce the risk of major chronic diseases such as cancer, cardiovascular

disease, obesity and other disease. In the present study, the screening and extracting of

bioactive compounds fromcucumber peels was studied.

Materials and methods: Bioactive compounds were extracted from cucumber peels

using different concentration of ethanolwere determined.

Results: It was found thatthe highest total phenolic, flavonoid, monomeric anthocyanin

was extracted in 50% ethanol concentration at selected ethanol concentrations (0, 25, 50

and 75%), the highest antioxidant capacity was in 50% ethanol concentrate,in all 3

methods, carotenoid and beta-carotene contents were very high and extraction of

quinone, cardiac glycoside and coumarin increased with increasing ethanol

concentration.

Conclusions: It was concluded that cucumber peels were a potential source for

bioactive components.



109

DIVERSE PROPERTIES AND FOOD APPLICATION OF ARABINOXYLAN

EXTRACTED FROM WHEAT CHAFF

AT DIFFERENT CONDITIONS

Antov M1*, Đorđević T1, Knežević-JugovićZ2

1Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1,

21000 Novi Sad, Serbia 2Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4,

11000 Belgrade, Serbia


Introduction: Arabinoxylans (AXs) are an important group of hemicelluloses found in

the out-layer and endosperm cell walls of cereals. As dietary fibers they represent

highly functional value-added product that can be prepared from agro-industrial by-

products. Differences in AXs characteristics originate from cereal source but also from

extraction conditions. The aim of research was to explore the impact of different

hydrothermalextractions of AX from wheat chaffon their molecular, functional and

biological propertiesrelevant for food application

Materials and methods: AX was extracted from wheat chaff at different extraction

conditions (concentration of NaOH, temperature and time)and constant solid:liquid

ratio 1:10. AX was separated from extract and partially purified by ethanol

(re)precipitation, and vacuum dried. Molecular weight (Mw) andferulic acid content of

extracted AXs were estimated by viscosimetric and spectrophotometric method,

respectively. Biological activities of AXs were determined by ABTS and CUPRAC

assays and functional properties by measuring water (WHC) and oil (OHC) holding

capacities.

Results: Different sets of hydrothermal extractions produced arabinoxylans with

different Mw and ferulic acid content. The lowest Mwof AX, 1400 g/mol, was extracted

at 170 oC after 60 min with no alkali. Lowest applied temperature and time at 3 M

NaOH yielded AX with the highest extracted Mw(62,600 g/mol). Conditions that

produced the shortest AX were also suitable for the highest ferulic acid content

resulting in the highest antioxidant activities as well as in the lowest WHC. On the

other side, AX with the highest Mwshowed the highest WHC – 5.6 g/g. The highest

OHC, 3.5 g/g, expressed AX with Mw44,900 g/moland relatively high ferulic acid

content, which was extracted at 80 oC during 1.5 hours at 3 M NaOH.

Conclusions:Present study indicated that parameters of hydrothermal extraction can be

adjusted to produce AX with desired molecular, biological and functional

characteristics which would be best suited for particular food application.



110

ENZYMATIC HYDROLYSIS AS A TOOL FOR ENHANCING ANTIOXIDANT

CAPACITY AND SENSORY QUALITIES OF SOY PROTEINS

Knežević-Jugović Z.1*, Alina Culetu2, Denisa Duta2, Gabriela Mohan2, Jovanović J.1,

Stefanović A.1, Šekuljica N., Đorđević V.1

1 Faculty of Technology and Metallurgy, University of Belgrade, Republic of Serbia, 2 National Institute of Research&Development for Food Bioresources - IBA Bucharest,

6 Dinu Vintila Str., 021102, Bucharest, Romania


Introduction: Soy proteins are widely used in several food products in the forms of soy

flour, soy protein concentrate (SPC) and soy protein isolate (SPI) to improve water and

fat binding ability and improve nutritional content. Recent research efforts in this field

continue to look at novel functional properties of soy proteins through physical,

chemical or enzymatic modifications [1]. Although it has been demonstrated that the

enzymatic hydrolysis of SPI is a suitable route to improve its antioxidant properties,

there is a general lack of knowledge about the potential for beneficial effects of

protease hydrolysis on soy products other than SPI, such as soy flour or SPC. The aim

of this study was to investigate the antioxidant activities, and color of spray-dried

hydrolysates of SPC obtained with several proteases.

Materials and methods: A commercial SPC (protein content 71.24%) was a gift from

the SOJAPROTEIN, Bečej. The proteases used were: alcalase® 2.4L, neutrase® 0.8L,

papain, everlase 16.0 L (Sigma) and umamizyme (Amano Enzyme Inc). The

antioxidant activity was tested by using several methods: DPPH, ABTS, and linoleic

acid emulsion system [2].

Results: Process parameters like substrate concentration, E/S ratio, temperature, and

DH have been optimized for each selected enzyme or their combination. The five

proteolytic enzymes used for hydrolysis of SPC led to different reaction kinetics

resulting also in different peptide profiles determined by gel filtration chromatography

using Sephadex G-50.

Conclusions: The alcalase hydrolysate seemed to be the most effective antioxidant

determined by DPPH, ABTS, and linoleic acid emulsion system assays. The enzymatic

hydrolysis in all cases resulted in an increase in the antioxidant activity of hydrolysate

and all hydrolysates showed significantly changed color compared to SPC.

Acknowledgment: Grant of the Romanian National Authority for Scientific Research and

Innovation, CCCDI – UEFISCDI, and the Ministry of Education, Science and Technological

Development, Republic of Serbia, project SOYZYME E!9936.

Literature: [1] Castro, R.J.S., Sato, H.H. Int. J.Food Sci. Tech., 2014, 49 (2), 317-328.

[2] Stefanović, A.B., Jovanović, S.Ž., Šekuljica, N.Ž., Manojlović, V.B., Bugarski, B.M.,

Knežević-Jugović, Z.D., Eur. Food Res.Technol. 2014, 239 (6), 979-993.



111

OBTAINING OF INNOVATIVE FOODS FROM STYRIAN PUMPKIN SEEDS –

A SUSTAINABLE RESOURCE IN SOUTH-EAST EUROPE

Mironescu M.*, Mironescu I.D.




Introduction:Styrian pumpkin is a relatively new pumpkin variety growing in south-

eastern Europe, cultivated for his seeds without hull and rich in fats. Seeds are used as

such or for the production of pumpkin oil; seeds are rich in lipids (more than 1/3),

proteins (1/3) and antioxidants, with nutritional and medical effects; the derived oil is

rich in fatty acids (linoleic acid). In south-eastern Europe, cultivation of Styrian

pumpkin and production of oil is very suitable for small farms. This research

investigates the obtaining of two food products, namely pumpkin butter and halva by

using seeds and oil from styrian pumpkin.

Materials and methods:Pumpkin oil was obtained by cold pressing of seeds. Flour

from styrian pumpkin seeds, honey (as sugar replacer), egg white and condiments were

used for obtaining the products. Hedonic tests on 200 people were madefor establishing

the adequate flavours, the granulation of flour and the final recipes.Four types of seeds

flour were tested, with different dimensions of the particles: 1-10 m; 10-20 m; 20-30

m and mixed (equal parts from all three dimensions).Different recipes for mixing

pumpkin oil with seeds flour, honey, condiments and vanilla as flavour were tested, by

maintaining oil as reference.

Results:For pumpkin butter, hedonic tests indicated the flour with mixed dimensions of

particles as being the most adequate; too small particles give a tasteless butter (probably

because the flavours specific to pumpkin seeds are lost during milling) and too big

particles give an unpleasant texture, not similar with butter. For halva, the same results

were obtained. In both cases, the consumers accept better a product with a quasi-

distributed dimension of particles from 1-10 m to 20-30 m.The acceptance tests for

the condiments tested indicated the order: cinnamon>> nutmeg> clove > juniper >

ginger >> cardamom > pepper > chili. The recipe for pumpkin butter having the ratio

Oil: Seeds flour: Honey: Cinnamon: Vanilla= 1:6:4:0.5:0.5 was identified as being the

most accepted by the consumers. The ratio of compounds in halva was: Oil: Seeds

flour: Honey: Egg white: Cinnamon: Vanilla= 1:6:4:0.5:0.5:0.5.

Conclusions:Two recipes for two innovative foods, pumpkin butter and halva were

established, based on pumpkin seeds flour with granulation between 1-30 m. The most

adequate condiment for these products was identified as being cinnamon, which is

completed by vanilla as flavour.

Acknowledgement: This research was realised in the frame of the Erasmus+ program,

project “Knowledge triangle for food innovation by harnessing the tradition and

assuring sustainability” project code 2016-1-RO01-KA203-024797.




112

COMPARATIVE ANALYSIS OF YOGHURTS OBTAINED WITH BIOACTIVE

COMPOUNDS

Constantinescu M.A.1*, Tiţa M.A.1, Georgescu C1. 1 Faculty of Agricultural, Food and Environmental Protection Industry, Lucian Blaga University

of Sibiu, Dr.Ion Raţiu Street, 550 012, Sibiu, Romania


Introduction:The yoghurt is a basic dairy product that has been appearing in man's diet

centuries ago [1]. Sodium alginate is a viscous liquid, which if added gradually to a

calcium chloride solution forms alginate balls [2]. The objectives of this study are to

examine the decision makers in the process of purchasing a dairy product obtained with

bioactive compounds and the sensory analysis of several types of yogurt by a team of

tasters.

Materials and methods: The data contained in this research was obtained from a study

which consisted of completing a questionnaire by yogurt consumers. This study was

attended by 200 people between 18-25 years, 26-40 years old, 41-55 years old, over 55

years of age and with different levels of education. For the sensory analysis has been

formed a group of 5 tasters, ordinary dairy products tasters, who have analyzed four

different types of yoghurt obtained with bioactive compounds: with basil, with fennel,

with mint and with sea buckthorn. Each taster gave grades from 0 to 5 for taste, flavor,

smell, texture and creaminess.

Results: Most consumers have chosen as the main reason to purchase yogurt, health

benefits. Most young people surveyed buy dairy products approximately 2-3 times a

month, and those over 40 years old about once a week.As regards the desire to purchase

a yoghurt obtained with bioactive compounds, most consumers with higher education

have decided to try and buy it, and those with high school and vocational school have

been more reserved.In sensory analysis, the highest score in terms of taste was obtained

by yoghurt with mint and, in terms of flavor by the yogurt with basil. The texture, smell

and creaminesswere almost the same in all four yogurt varieties.

Conclusions: In this study we can see that the results of the questionnaire were

influenced by the age and educational level of the respondents.In the sensory analysis,

the highest scores were obtained from yoghurt with mint and basil, followed by yoghurt

with sea buckthorn and then by yoghurt with fennel.

Literature: [1] Routray, Winny and Mishra, Hari N. Scientific and Technical Aspects of Yogurt Aroma and

Taste: A Review. 2011, pages 208-220.

[2] Mandal, Sanchita; Kumar, S. Senthil; Krishnamoorthy, Balakrishnam; Basu, Sanat Kumar.

Development and evaluation of calcium alginate beads prepared by sequential and simultaneous

methods.2010, pages 785-793.

Acknowledgement: This research was realised in the frame of the Erasmus+ program,

project “Knowledge triangle for food innovation by harnessing the tradition and

assuring sustainability” project code 2016-1-RO01-KA203-024797.




113

UTILIZATION OF KIWIFRUIT PEELS FOR BACTERIAL CELLULOSE

PRODUCTION

Melih Guzel1, Özlem Akpinar2*

1Gumushane University, Şiran Mustafa Beyaz Vocational School, Department of Food

Processing, Gümüşhane/ Turkey 2GaziosmanpaşaUniversity, Faculty of Natural Sciences and Engineering, Department of Food

Engineering, Tokat/Turkey


Introduction: Cellulose can be also produced by various bacterial species, as an

extracellular polymer of their metabolism and known as bacterial cellulose (BC).It has

many superior properties compared to plant cellulose.In the present study,

kiwifruit peelswere used for the BC productionand the physicochemical,thermal,

morphological and crystal structureof the BC were determined.

Materials and methods: The peels were hydrolysed withsulphuric acid at 100˚C for 2

hours and the hydrolysate was used for BC production. The moisture, ash, production

yield and liquid holding capacities,thermal, morphological, crystal structure and

characterization (FTIR) of the BC were determined.

Results: The BC production yields were found to be 11.53%. It was found that the

FTIR spectrums of the BCfromkiwifruit peel hydrolysates were similar to BC produced

in standard medium (Hestrin-Schramm medium). The result of this study showed that

BCfromkiwifruit peels were had high water holding capacity, thin fiber diameter, high

thermal stability and high crystallinity.

Conclusions: Due to the high production yield of BC from kiwifruitpeels and the

superior properties, the result is that kiwifruit wastes may be potential BC source.

Furthermore, the use of food wastes in BC production can reduce BC production costs

and contribute to waste recycling.




114

BIOLOGICAL ACTIVITIES OF FOOD WASTES

Özlem Akpinar1*, Melih Guzel2TugbaDemir3

1Gaziosmanpasa University Faculty of Natural Sciences and Engineering, Department of Food

Engineering, Tokat/Turkey 2GümüşhaneUniversity, Şiran Mustafa Beyaz Vocational School, Department of Food

Processing, Gümüşhane/ Turkey 3Cumhuriyet University, Hafik Vocational School, Sivas/ Turkey


Introduction:Food industries produce large amount of fruit wastes. They

contain large amounts of suspended solids and present high biochemical and

chemical oxygen demand. Therefore, themanagement of food wastes is

important for the industry due to the environmental effects induced by their

disposal. Since the prevention/reduction of food waste is sometimes not

economically feasible or technologically possible. In this case food waste should

be valorized, and it can be used as a resource for many other processes. Studies

have shown that wastes such as fruit peels and rinds have more biological

activity than edible part of the fruit. For the past decades, efforts have been

made extensively to improve methods and find alternative ways to utilization of

wastes. Recently, scientists are able to develop high value products from their

by-products. Furthermore, these wastes are inexpensive and available in large

quantities. In this study biological activities of food wastes were reviwed.

Materials and Methods: The different biological activities of (antioxidant,

antimicrobial, antidiabetic, antiinflamatuary and sitotoxic activies of different

food wastes)of food wastes were investigated.

Results: The results of the studies showed thatfoodwastes had antioxidant,

antimicrobial, antidiabetic, antiinflamatuary and sitotoxic activities.

Conclusion: Food wastescould potentially be used as important sources to

produce health suplements, food additives and supplementsboth in the food and

non-food industries.



115

BUCKWHEAT-WHITE QUINOA MIXTURE FOR GLUTEN-FREE

BEVERAGES PROCESSING

Păcală M.L.1*, Favier L.2, Brudiu L.3

1 Lucian Blaga University of Sibiu, Faculty of Agricultural Sciences, Food Industry and

Environment Protection 7-9 Dr. I. Ratiu St., 550012 Sibiu, Romania 2 Ecole Nationale Supérieure de Chimie de Rennes, France, 11, Allée de Beaulieu - CS 50837 -

F-35708 Rennes Cedex 7, France. 3 S.C.Management Solutions & Assistance S.R.L., 900581 Constanta, Romania

* [email protected]

Introduction: In present, food scientists recognize the nutritional and health

implications of pseudocereals, like quinoa (Chenopodium quinoa) and buckwheat

(Fagopyrum esculentum). Consumption of gluten-free products has increased in the last

years and for that it is necessary to create new products of this category.[1] This study

was aimed at evaluating the tehnological potential of some buckwheat-quinoa mixtures

fermented with lactic acid bacteria (LAB) for beverages processing.

Materials and methods: The buckwheat-white quinoa grist mixtures (Mi:%(w/w)-

%(w/w), i=1,7; M1:100-0; M2:90-10; M3:80-20; M4:70-30; M5:60-40; M6:50-50; M7:0-

100) were obtained with 1:11 w/w of the ratio pseudocereal grist:water. Thermal

treatment of the mashes (1ºC/min.) was done with a mashing bath up to 80ºC with a 10

minutes rest at this temperature. To achieve the lactic fermentation was used 1%w/w

lactic acid starter culture for all mashes (LAB-1 series: with natural yogurt culture at

42ºC and LAB-2 series: with Bifidus yogurt culture at 40ºC). Main physical-chemical

characteristics (pH, total and volatile acidity and dynamic viscosity) and sensory quality

(texture, taste, aroma and visual aspect) of fermented mixtures were analyzed.

Results: Experimental data indicate that, for both variants of fermentation, the addition

of quinoa grist is a good way to improve the total acidity of buckwheat-based mashes;

M4 blend was the optimum for LAB-1 series and M5 for LAB-1 series and the LAB-1

series showed higher values of the total acidity compared to the LAB-2 series. Lactic

acid fermentation with Bifidus yogurt culture has generated dynamic viscosities and

sensory quality superior compared to natural yogurt culture, this finding is also

confirmed by the slightly higher volatile acidity values of the LAB-1 series. Referring to

the shelf-life estimation, the evolution of the physical-chemical characteristics of the

LAB-2 series was better, even after 14 days of monitoring at 6ºC.

Conclusions: Results of this research suggest that a mixture of buckwheat and quinoa

can be used in cereal-based fermented beverages production to provide gluten-free

foods with acceptable sensorial attributes and positive shelf-life. Literature: [1] Giménez-Bastida J.A., Piskuła M., Zieliński H., Recent advances in development of gluten-

free buckwheat products, Trends Food Sci. Technol., vol. 44(1), 2015, pg. 58-65.

mailto:*%[email protected]



116

FROM MYCELIUM TO SPORES: NEUROPROTECTIVE POTENTIAL OF

MOSAIC PUFFBALL (HANDKEA UTRIFORMIS)

Petrović P.1, Carević M1, Vunduk J2, Klaus A2,Volić M.1, Đorđević V.1*, Bugarski B1. 1Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11060 Belgrade,

Serbia 2Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia


Introduction:Because of the limited therapy choices, there’s a need of constant search

for products that may help in prevention and treatment of neurodegenerative diseases.

Studies showed that altering acetylholinesterase and tyrosinase activitymay reduce the

risk of Alcheimer’s and Parkinson’s disease incidence.Mosaic puffball is an edible

mushroom characterizedby enclosed, globose fruiting bodies that go through the

autolysis process upon maturation, which turns their insideintopowdery spore-bearing

mass. The goal of this study was to evaluate antioxidative, tyrosinase inhibitory (TI)

and acetylholinesteraseinhibitory (AcHEI) activity of the fungi, in all stadiums of its

lifecycle –mycelium (HUMIC), young (HUY) and mature (HUM) fruting bodies, using

methanol extracts.

Materials and methods:Total phenols (TPC) were estimated using Folin-Ciocalteu

assay (Skotti et al., 2014)and antioxidativepotentialby ABTS radical-scavenging assay

(Re et al.,1999). TI and AcHEIactivity was tested according to Neagu et al., 2016.

Kojic acid, the known inhibitor of AcHE, was determined by HPLC.

Results:The highest amount of TPC was found in HUM (19.8±1.0mgGAE/g), followed

by HUY(10.5±0.7 mgGAE/g) and HUMIC(4.2±0.3mgGAE/g). There’s an excellent

correlation between TPC and antiradical activity (EC50=5.2±0.2, 2.7±0.1 and 0.5±0.1

for HUMIC, HUY and HUM, respectively). There’s also a link between TPC and

enzyme-inhibitory activityboth in AcHEI and TI analysis(HUM>HUY>HUMIC).

AcHEI is moderate and similar in the samples with IC50 values of 5.98±1.06, 4.48±0.10

and 2.84±0.11 for HUMIC, HUY and HUM, respectively. However there’s a greater

difference in TI; while the activity of HUMIC and HUY was barely detectable, HUM

showed excellent inhibition (IC50=0.22±0.01mg/mL). Kojic acid wasn’t detected

although phenolics were reported to show TI,so the active compound(s) should be

searched for in theHUM’s phenolic fraction.

Conclusion:Mosaic puffball, especially mature fruiting bodies, is an excellent source of

compounds that may exhibit neuroprotective activity.




117

NOVEL TACKLINGS ON FOOD WASTE MANAGEMENT - A

BIBLIOMETRICS RESEARCH

Sorin Corneliu IORGA1,2, Oana Mihaela NICULAE2*, Mona Elena POPA1

1University of Agronomic SciencesandVeterinary Medicine of Bucharest, 59 MarastiBlvd,

District 1, Bucharest, Romania 2 National ResearchandDevelopment Institute for FoodBioresources-IBA Bucharest, 5

BaneasaAncuta, District 2, Bucharest, Romania

Corresponding author email: [email protected]

Introduction:The interest for food waste management (FWM) has been constantly

increasing in the last years. The number of the publications (articles and proceedings

papers) as well as sectorial revues available on relevant databases as Wiley (WL),

Taylor&Francis (TF), Science Direct (SD) or Springer Link (SL) reflects such interest.

However the evolution of the entire field on its bibliometric parameters is needed.

Materials and methods:The present study is focusing on over 226 FWM articles

published between 2000 – 2017. The study emphasized the impact relevance, citations,

publications and countries, as well as main topics summarized.Data processing was

made on IBM SPSS 24 PS IMAGO 4.0 program and on Microsoft Excel (version

2010).

Results:

Time distribution: of which 94.9% were published between after 2010 and 173 were

published between2014 – 2017.

Independent citations distribution: the articles summed up 2854 independent citations,

with a range from 1 to 483 independent citations. 2010 and 2014 are main citations

years, with more than 450 citations/year.

The first authors are originated from 184 affiliating institutions, which reveal the wide

spread interest of the FWM around the world. 32 institutions generated more than 2

articles, with a total of. 72 articles. City University of Hong Kong and Politecnico di

Milano have 4 articles with first authors. Theare 44 residence countries, of wich first 10

countries generated 134 articles (59.29%). UK (28 articles), Italia (26) and China (17)

are most productive of all.

The articles were hosted in 102 publications, of which 41 in Journal of Cleaner

Production, and 21 in Waste Management. ISI factor range is from 0 to 8.192 (Critical

Reviews in Microbiology).

Conclusions:

The FWM management proved to remain one of the main issue of the latest years world

wide. Social and economical impacts are analysed, as well as solutions available, like

food waste reuse or circular economy are most explored.




118

SPRAY-DRIED PARTICLES WITH ENCAPSULATED SAFFRON EXTRACT

Trifković K.1*, Kalušević A.2,3, Lević S.2, Balanč B.1, Bugarski B.1, Nedović V.2,

Pittia P.4, Đorđević V.1 1 Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of

Belgrade, Karnegijeva 4, 11120 Belgrade, Serbia 2 Department of Food Technology and Biochemistry, Faculty of Agriculture, University of

Belgrade, Nemanjina 6, 11080 Belgrade-Zemun, Serbia 3 Institute of Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia

4 Faculty of Bioscience and Technology for Food Agriculture and Environment, University of

Teramo, via C.R. Lerici 1 , Mosciano Sant’Angelo (TE), 64023, Italy


Introduction: Saffron (Crocus sativus L.) is a natural source of pigments and aroma

compounds typically used as spice in quite a wide range of food products. In addition to

the three major constituents (crocin, picrocrocin and safranal), saffron is a rich source

of carotenoids, carbohydrates, proteins, anthocyanins, vitamins and minerals. Numerous

health benefits have been ascribed to the saffron compounds. However, saffron

bioactives are prone to oxidation and isomerisation reactions that lead to losses of

biological activity and nutritive value. The aim of this research is to protect saffron

extract via encapsulation in order to be feasibly used in design of innovative healthy

and functional food products.

Materials and methods: Saffron extract was prepared via ultrasound-assisted water

extraction, and encapsulated utilizing spray-drying technique; blends of alginate (ALG)

and soy protein isolate (SPI) in different ratios were used as a carrier material. The

obtained encapsulates were characterized in terms of determining zeta-potential, surface

morphology (SEM), water activity and composition (Raman spectroscopy).

Results: SEM analysis revealed that spray-dried particles containing higher amount of

alginate have more spherical shape and smoother surface. Zeta-potential values

indicated less stable particles with increased amount of SPI, since the absolute values of

zeta-potential decreased from 37.2±2.54 mV (ALG:SPI 3:1) to 19.8±1.13 mV

(ALG:SPI 1:3); this can lead to particles flocculation/agglomeration. All particles

showed values of water activity <0.4, which is considered as a critical value.

Composition showed the bands and peaks characteristic for the compounds present in

the encapsulated systems (e.g. carrier biopolymers and most abundant saffron

compounds - crocins, crocetin and its glycosyl esters).

Conclusions: This study demonstrates the potential of alginate/SPI matrix to be used

for encapsulation of saffron extract. From the physical point of view, obtained particles

showed good characteristics regarding stability, morphology and overall possibility to

be applied in development of functional foods.




119

LIPOSOMES WITH Β-SITOSTEROL AS CARRIERS FOR GENTISIC ACID

Balanč B.1*, Jovanović A.1, Ota A. 2, Đorđević V.1, Poklar-Ulrih2 N., Nedović V.3, Bugarski B.1

1 Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of

Belgrade, Karnegijeva 4, 11120 Belgrade, Serbia 2 Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana,

Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia

3 Department of Food Technology and Biochemistry, Faculty of Agriculture, University of

Belgrade, Nemanjina 6, 11080 Belgrade-Zemun, Serbia


Introduction: The protection of actives (such as gentisic acid, GA) by encapsulation in

liposomes is promising due to the biocompatibility of lipids used for its preparation. It

is common to add sterols during preparation to increase lipid membrane rigidity. In this

paper we used β-sitosterol, which is similar to the cholesterol in chemical structure, but

unlike cholesterol β-sitosterol is phytosterol, therefore, amore preferable constituent of

lipid carriers intended for application in function foods.

Materials and methods: Liposomes used for encapsulation of GA were prepared using

thin film method, and the same procedure was applied for liposomes without (L+GA)

and with β-sitosterol (L+β+GA). As additional step ultrasound probe was used to obtain

small unilamellar liposomes. The liposome particles were characterized in terms of

determining size, polydispersity index (PDI) and zeta-potential. Also, thermotropic

changes (DSC) were monitored.

Results: Size measurements showed that L+β+GA had somewhat higher average size

(127.6±2.1) compared to L+GA (107.2±0.2), but GA itself did not affect the size of

liposomes. The values of PDI for all samples indicated narrow size distribution, while

zeta-potential values were less than 6 mV. The addition of GA caused a decrease in the

gel-to-liquid crystalline phase transition enthalpy, in both samples, but the decrease was

less pronounced in samples containing β-sitosterol (11% vs. 25%). This result justifies

addition of β-sitosterol which obviously gives rigidity to the lipid membrane disturbed

by GA incorporation.

Conclusions: These results give the first insights to the idea of β-sitosterol

incorporation into liposomes intended to be GA carriers. The small size and narrow size

distribution of liposomes are convenient for their application in food stuff, while the

less significant changes in enthalpy promote the usage of β-sitosterol, and even

encourage the addition of higher amounts. Overall, the obtained results qualify

liposomes with β-sitosterol to be used as GA carriers for application in functional

foods.




120

TOPIC VI

CONSUMERS.

FOOD CHAIN MANAGEMENT, MARKETING, ECONOMICS.

EDUCATION, INNOVATION AND KNOWLEDGE TRANSFER



121

FIRST SENSORY EVALUATION OF JELLYFISH CATOSTYLUS TAGI

APPETIZERS BY UNTRAINED PANELLISTS

Teresa Silva1, Marco Lopes1, João Santos1, Henrique Patrício1, Ariana Saraiva2,

Zilda Morais3*, António Raposo4*

1 -Estoril Higher Institute for Tourismand Hotel Studies, 2769-510 Estoril, Portugal.

2 - PharmacyFaculty, University of Coimbra, Azinhaga de Santa Comba, 3000-548 Coimbra,

Portugal.

3- CiiEM (Centro de Investigação Interdisciplinar Egas Moniz), Egas Moniz - Coop de Ensino

Superior,Quinta da Granja - Monte de Caparica, 2829-511 Caparica, Portugal.

4 - CBIOS (Research Center for BiosciencesandHealth Technologies), Universidade Lusófona

de Humanidades e Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal.

*Corresponding authors [email protected] ; [email protected]

Introduction: Our previous studies with the jellyfish Catostylustagiled to the

production of a pâté which was consumed with toasted bread or cracker biscuit, as a

snack. Thereafter we have developed appetizers of C. tagi with low fat content in order

to enlarge the consumption options of this seafood whose abundance seems to be

favoured by climate changes.

Materials and methods: the medusa product was prepared as

previously described. Components of appetizers (Fig.1): Ceviche:

purple onion, sweet cucumber, lime scrap, cherry tomato,

salicornia,salt flower, olive oil, medusa. Skewer: roasted quince,

sesame seeds, salicornia, medusa. Salad: green endive, sweet

cucumber, sesame oil, sesame seeds, flower salt, medusa.The

panellists were marine researchers who attended to a seminar about

Cnidarians in Vasco da Gama Aquarium, Lisbon, in 2017. The 25

volunteers were 16 women (20-55 years old) and 9 men (21-47 years

old). A previous questionnaireabout food neophobia scored the

panellists profile at 3.3±2.3, in a 1-10 neophobia scale.

Results: Ceviche, Skewer and Salad were scored as 69.5%, 65.6% and 64.1%

respectively, so, it can be proposed that the highest score was positively related to the

highest jellyfish content in the appetizer. The statistical comparison, made by

MANOVA with p <0.05, indicated that of the seven studied variables, namely general

appearance, colour, flavour, texture, savour, sea perception, and global appreciation, the

sole statistical difference was the one between the general appearance of ceviche and

the salad. In the other six variables there was no statistical difference between the

dishes.

Conclusions: New trials are underway which seek to clearly highlight the taste of the

jellyfish and alsoto distinguish the appetizers from each other.

Fig.1. Ceviche, Skewer and Salad appetizers

https://mail.egasmoniz.edu.pt/owa/redir.aspx?C=GvoOLlFDzE670WHrpnQ_AtFEvTdqi9UIX6p3PI9yXl1leXLZmDrqeht6vL_GMFRzN4lBzz5esDY.&URL=mailto%3azmorais%40egasmoniz.edu.pt

https://mail.egasmoniz.edu.pt/owa/redir.aspx?C=GvoOLlFDzE670WHrpnQ_AtFEvTdqi9UIX6p3PI9yXl1leXLZmDrqeht6vL_GMFRzN4lBzz5esDY.&URL=mailto%3aantonio.raposo%40ulusofona.pt



122

MILK AND DAIRY PRODUCTS CONSUMERS BEHAVIOR AND

PREFERENCES IN SIBIU COUNTY FROM ROMANIA

Constantinescu M.A.1, Tița M.A1., Tiţa O.1, Bătuşaru C.2 1 Faculty of Agricultural, Food and Environmental Protection Industry, LucianBlaga University

of Sibiu, Dr.IonRaţiu Street, 550 012, Sibiu, Romania 2Academy of Land Forces "NicolaeBălcescu" of Sibiu, Revoluţiei Street, 550 170, Sibiu,

Romania


Introduction:Milk and dairy products are an important source of nutrients like protein,

calcium, phosphorus, vitamin B2 and vitamin B12 [1]. The main objective of this study

is to examine the decisional psychological factors correlated with the personal factors in

the process of purchasing dairy products in Sibiu.

Materials and methods:The data contained in this research was obtained after a study

that was made online and face to face. This study consisted in completing a

questionnaire by consumers of milk and dairy products from Sibiu. This study was

attended by 300 people residing in the city of Sibiu between 18-25 years, 26-40 years

old, 41-55 years old, over 55 years of age and with different levels of education:

vocational school, high school , university studies, postgraduate studies.

Results:The following results were obtained: most consumers chose the main reason

for purchasing milk and dairy products, the benefits to the consumer’s health and the

second reason was their taste.In terms of purchasing frequency, most consumers choose

to buy dairy products once a week and then at most 2-3 times a month.As regards

purchasing preference, as a packaged or unpackaged dairy product, the difference was

made by the educational level, most consumers with higher education choosing to buy

packaged dairy products and those with high school or vocational schools choosing to

buy unpackaged dairy products.

Conclusions: In a marketing study, it is very important to take into account several

consumer-related factors (economic, educational, age, etc.) in order to obtain the most

relevant results [2]. In this study we can see that the results of the questionnaire were

influenced by the age and educational level of the respondents.

Literature: [1] Kurajdová, Klaudia, Táborecká-Petroviþová, Janka and Kašþáková, Alena. Factors

Influencing Milk Consumption and Purchase Behavior. Faculty of Economics Matej Bel

University,Tajovského, 2015, pages 573-580.

[2]Voicu, Mirela Cristina. Characteristics of the consumer preferences. Faculty of Economic

Sciences, „Nicolae Titulescu” University, Bucharest, 2013, pages 126-134



123

COMPETITIVENESS OF A HONEYBEE PROCESSING UNIT IN THE

CONTEXT OF SUPPLY-DEMAND

Cristea R1*




Introduction:The purpose of this market research was to understand the current and

commercial state of the Romanian honey sector in order to increase its exports to the

European Union, especially Italy and Germany.The main findings have shown that

countries in the European Union, such as Italy and Germnaia, are a constant importer of

honey from Romania. Honey consumption in the European Union is on the rise, but

Romania's production is in a process of strong decline [3]. The Romanian demographic

characteristics, such as purchasing power, consumer habits and market size [1], are

encouraging for the export of honey from Romania. Romania faces more price

competitors on the European market [2], but due to a relatively good quality and real

opportunities, problems can be constructively addressed. Yet, honey imports from

China and Ukraine are growing year on year.

Materials and methods: When selecting the relevant sector (product) to be analyzed in

this study, aspects related to the development of commerce at the production unit level

were taken into account. Within the production unit located in Sibiu in the period 2014-

2017 there was a good commercial performance in the Romanian honey field,

completing by the imports from China and Ukraine.

Results: The imports achieved managed to stabilize the level of orders when the

Romanian production was declining. Although the quality of bee honey, and its price is

different, some European processors have managed to meet the demands of consumers.

Conclusions: Honey consumption trends in the EU are expected to remain high; export

opportunities for organic and monoflorous honey products are also promising,

especially for companies that have signed trade agreements with China and Ukraine.

Competitive quality and prices, as well as large quantities, are extremely important for

success on the EU honey market.Trends in the honey sector in Italy and Germany could

be reasons for honey exports in Romania, covering the Italian and German quantitative

consumption deficits.

Literature:

[1]Gheorghe Ciobanu (coord.), Tranzacţii economice internaţionale, Imprimeria

ARDEALUL Cluj Napoca 2004, ISBN 973-86547-8-5

[2] Lengyel, E., The importance of the wine managment in the context of accessing

european funds, International Conference Agricultural and Food Sciences, Processes

and Technologies, ISSN 1843-0694, pp. 358-364, 2012

[3] Popovici, A., Mărghitaş, L.A., 2013. Antreprenoriatul în apicultură. Editura

AcademicPres, Cluj-Napoca.




124

UNDERSTANDING THE CONTEXT IN WHICH IT OPERATES AN

ORGANIZATION IN THE FOOD INDUSTRY.

CASE STUDY: BREWERY

Păcală M.L.1*, Favier L.2, Brudiu L.3

1 Lucian Blaga University of Sibiu, Faculty of Agricultural Sciences, Food Industry and

Environment Protection 7-9 Dr. I. Ratiu St., 550012 Sibiu, Romania 2 Ecole Nationale Supérieure de Chimie de Rennes, France, 11, Allée de Beaulieu - CS 50837 -

F-35708 Rennes Cedex 7, France. 3 S.C. Management Solutions & Assistance S.R.L., 900581 Constanta, Romania

* [email protected]

Introduction: According to the definition, the organization represents the

combination and use of human, financial and material resources to achieve objectives.

Within the organization are clearly defined objectives, distribution of authorities and

responsibilities, expectations regarding the functions, communication channels and

methods to achieve the objectives. Top management and other designated persons will

identify the internal and external context, taking into account internal and external

issues that may affect the organization's ability to achieve the desired results.[1] An

organization can be significantly influenced by both internal and external conditions.

Materials and methods: In order to understand the organization, a strategic analysis

should be carried out on what is happening in the environment in which the

organization operates. In this regard, the internal and external context of the

organization is defined and two questions will be answered: "How can the organization

be affected by what is happening?" and "What could be the organization's response to

any changes?".[2] In order to determine the organizational context factors that can

influence the achievement of objectives, to identify future and current opportunities, the

risks that may arise from the organizational context, the SWOT analysis was used.

Results: Based on an understanding of the internal context (the internal environment in

which the organization attempts to achieve its strategic objectives including quality

objectives, food safety and environmental targets) and the external context of the

organization (includes external institutions or influences that may affect the

organization's management system and the ability to achieve the established strategic

objectives, including quality, food safety and the environment), the SWOT analysis of

the brewery analysis was drawn up in the case study.

Conclusions: According to the SWOT analysis, regardless of the set actions, the

decision-making process will include the following priority elements: building

strengths, eliminating weaknesses, exploiting opportunities, removing threats.

Literature: [1] SR EN ISO 9001:2015 - Quality management systems. Requirements.

[2] SR EN ISO 9000:2015 - Quality management systems. Fundamentals and vocabulary.

mailto:*%[email protected]



125

ENHANCING YOUTH (18-26) EMPLOYABILITY IN BAKERY SECTOR

Iorga S.*, Mohan G., Duta D., Dumitru O.

National Institute of Research and Development for Food Bioresources – IBA

Bucharest


Introduction:

Why the Project is needed?

High rate of unemployment (the average youth unemployment rate is 21.4% in

EU countries and 18.4% in Turkey according to Eurostat data).

Low competence of youth (uneducated, early school leaving, inability to follow

developments in specific sectors).

Lack of innovative training materials (Effective training and education

materials are needed to reconnect members of this group with the labour market

and improve their career prospects)


Target groups:

Youth employees in bakery sector

Unemployed youth

Universities

NGOs

Trainers

Results:

Output 1 Evaluation of Need Assesment Survey of Each Country and European

Union Situation Survey

Output 2 Best bread production training material and handbook

Output 3 Sensory Assesment Training Material and Handbook

Output 4 Hygiene and Sanitation Handbook

Output 5 EU and Turkey Legislation Handbook

Output 6 Curricula of bread production training

Output 7 Open Educational Tools

Output 8 Smart-phone application

Output 9 Impact Analyses Report

Conclusions:

The project priority:

Achievement of relevant and high quality skills and competences

Social inclusion

Promoting quality youth work.




126

EDUCATIONAL MARKET REQUIREMENTS IN THE FIELD OF FOOD

BIOTECHNOLOGY IN ROMANIA

Mironescu M.*,Georgescu C., Mironescu I.D., Ognean M.


”Lucian Blaga” of Sibiu, Romania


Introduction. Education in the food area in Romania faces to the actual demand of

industry for trained students. This research aims to investigate the needs of the industry

for competencies to be acquired by students and the way for obtaining them, to improve

the curricula and to adapt the educational process to the industry.

Materials and methods. A short questionnaire was made, with competencies to be

achieved by students graduating the specialty Food Biotechnology at the University

Lucian Blaga of Sibiu, Romania. Representatives of 30 food companies from the region

near Sibiu filled the questionnaire, by giving a score, depending on the importance of

competence for graduates, as follows: 1- not at all important; 2- Not important; 3-

Important; 4- Very important; 5- Essential. The companies were asked to propose

solutions for acquiring the competencies.

Results. As Table 1 shows, most of the companies consider the competencies as being

important to essential. The response on the way for obtaining the competencies was:

30% by organising internships under the supervision of a team formed by a university

teacher and an engineer from the factory at the end of courses; 54 by a theoretical and

virtual training organised at the university, followed by application of knowledges in

the factory; 16% by practical and theoretical study at the faculty.

Table 1. Competencies obtained by students graduating the field Food Biotechnology No

Competencies 1 2 3 4 5 Weighted

Average

1 Appropriate identification, description and use of concepts specific to the field

2 3 9 8 8 3.6

2 Driving general processes, operation of industrial

facilities and equipment

2 4 6 10 8 3.6

3 Supervising, conducting, analyzing and designing food biotechnologies from raw materials to finished products

2 3 7 9 9 3.7

4 Appropriate use of internet and computer for

accomplishing the tasks

0 3 7 10 10 3.9

5 Management and marketing activities 0 1 5 15 9 4.1

Percentage 4.0 9.3 22.7 34.7 29.3

Conclusions. All competencies proposed for the field Food Biotechnology are

important to essential. More than 50% of the industry representatives appreciate that the

combination of practical and virtual training could be the solution for the future

education in the field.

Acknowledgment: The research was realised in the frame of the Erasmus+ project

”Strategic platform for ameliorating Tunisian higher education on food sciences and

technologies” no. 585729-EPP-1-2017-1-TN-EPPKA2-CBHE-JP.




127

COLLABORATIVE ENVIRONMENT TO DESIGN NOVEL FOODS AS

CROSSROAD BETWEEN TRADITION, SUSTAINABILITY AND

INNOVATION

Mironescu I.D.1*, Mathe E.2, .Kostov G.3, Dupeux P.4, Piper O.5


Lucian Blaga of Sibiu, Romania 2Faculty of Agricultural and Food Sciences and Environmental Management, University of

Debrecen, Hungary;

3 Faculty of Technology, Unversity of Food Technologies, Plovdiv, Bulgaria 4 Institute Universitaire de Technologie, University Claude Bernard Lyon 1, France

5 Solina S.A., Alba-Iulia, Romania


Introduction:Europe is facing with the loss of its cultural and material identity,

inclusive the culture of traditional foods and the endangerment of the sustainable food

resources. In the same time, there is a new imperative to add innovation in food.The

European Erasmus+ project “Knowledge triangle for food innovation by harnessing the

tradition and assuring sustainability” KNOWinFOOD is offering a solution for these

challenges. One of the goals of this project is to design and realise a collaborative

environment to assess innovation in food starting from traditional products and using

sustainable raw materials.

Materials and methods:The activities organised to develop the web platform were:

User experience design; Implementing the role system an defining the roles and

permissions; Implementing the content management system and document management

system; Defining the workflows; Integrating the collaborative application in the

personal and collective contexts; Developing the web interfaces; Adapting for mobile

platforms. The web platform was developed in moodle.

Results:The web platform contains folowing features: collaborative environment

allowing users to work together on different tasks and topics and produce new content;

role based access control; e-learning functionalities; integration with social media

(facebook, twitter, instagram feeds) for project dissemination through testimonials;

multilingualism (the platform will be available in English and translated in other four

languages: Romanian, Bulgarian, French, Hungarian).

The platform contains: Knowledge Base (KB) with tasks for innovation; KBwith

Traditional Products; KB with Sustainable Resources and Processes; KB with

Innovative Processes and Ingredients. Each KB is structured according to its knowledge

domain.KBs are available to students and also to food specialists or food industry.

Conclusions:A collaborative environment was developed within the frame of the

KNOWinFOODproject with different functionalities to supportthe design of innovative

foods by harnessing the tradition and assuring sustainability.

Acknowledgement:This research was supported by the Erasmus+ program, project

“Knowledge triangle for food innovation by harnessing the tradition and assuring

sustainability” project code 2016-1-RO01-KA203-024797.




128

DIFFERENCES OF GENERATIONS: HOW TO ENGAGE A

MULTIGENERATIONAL WORKFORCE IN WELLBEING BENEFITS

Gita Statnickė1,2, Asta Savanevičienė1

1 Kaunas University of Technology, Lithuania, 2 Klaipeda State University of Applied Sciences,

Lithuania

Generational diversity management, i.e. how to engage a multi-generational workforce

in wellbeing benefits, is one of the most important parts of the human resources

management process, there is still a lack of research works, which could not only help

to accurately identify generations and determine their essential differences in the labour

market, but also would provide generational diversity management opportunities in an

organization. The research on generational differences in work values has produced

conflicting results that are complicated by the impact of age on values. While progress

has been made on investigating the influence of generation and age on values, several

shortcomings of this body of research exist. Managing generational diversity in the

organization is essential for a variety of work-related variables, including personality,

work values, work attitudes, leadership, teamwork, work-life balance and career

patterns.

Wellbeing, as one of the majority of scientific research trends, is directly or indirectly

reflected in research and studies of the majority of researchers from the western

countries (Meacher, 2001; Royo et al., 2006). Wellbeing is various and conceived

differently. There is a great variety of wellbeing concepts met in scientific literature

(Schuessler, Fisher, 1985; Fahey et al., 2003; McGregor, 2006), which within the

period of human development has had distinctive meanings: quality of life, life quality;

welfare, wellbeing; wellbeing; happy life, happiness; satisfaction with life, life

satisfaction. After the analysis of wellbeing concept it becomes obvious that it

disclosesfeatures and properties of material and cultural living conditions of people,

comparing them with a standard or proper level and a proper meeting of these

conditions. It was noticed that the wellbeing of modern society and individual social

groups, a person is assessed as an important basis of all-round development, and this

fact actualises the importance of wellbeing research in modern social sciences.

By creating a positive, healthy working environment for employees, employers can

increase morale, improve their employees’ work-life balance and positively impact their

business. Employee health and wellbeing benefits can have a significant impact on the

wellbeing of a workforce by promoting good health. Balancing work and life is the

biggest challenge in every generation. According Malia (2017), the level of wellbeing

differs not only among different generations, but also among people in general. Quality

of life is a multi-dimensional and it includes more than just standards of living.

Physical, emotional, mental and spiritual health, as well as working environment,

leisure time, satisfaction with life and job, positive emotions and other important

aspects are also taken into account. Wellbeing benefits it is important to choose the

benefits that will most appeal to multi-generational workforce.



129

IMPROVING SENSORY CHARACTERISTICS AND TEXTURE OF

FERMENTED DAIRY FIBER ADDED

Tita, M.A1., Ketney O.1, Bradauskienė V.2, Tamošaitienė L.2

1Faculty of Agricultural Food and Environmental Protection Industry, Lucian Blaga University

of Sibiu, Dr.Ion Raţiu Street, 550 012, Sibiu, Romania 2 Klaipeda State University of Applied Sciences, Lithuania


Introduction: The consumption of fermented dairy products is very high due to

beneficial effects on health, demonstrated by nutritional and medical research. This

study consists of trying to obtain a yogurt with improved composition by adding an

ingredient in order to provide the consumer with something other than fruit flavors.

Chia seeds (Salvia hispanica) have been used because of the essential fatty acids,

proteins, antioxidants, vitamins and minerals.

Materials and methods: In order to improve the consistency and appearance, two

samples of yoghurt were made using different proportions of ingredients: one whole

chia seed sample, the other with chia seeds. The yogurt samples obtained have

undergone marketing research to test the market demand for such a product. The

yoghurt samples were analyzed at a 3, 5 and 10 day interval, respectively, according to

SR 6345, using scoring and physico-chemical scattering: acidity, water activity, dry

matter content. The results obtained from the physico-chemical analysis were

statistically processed using the Anova test (unifactorial variant analysis).

Results: Sensory analyzes reveal that chia seeds have a beneficial role in keeping

sensory characteristics for a shorter period. The variation in acidity, water activity and

dry matter depends on the amount of chia seeds used. Conclusions: Using chia seeds to obtain a type of yogurt has led to changes in sensory

and physicochemical properties, which, following marketing research, this new product

is of interest to be consumed. Literature: [1] Mckinley,M,C,The nutrition and helath benefits of yoqurt, International journal of dairy

technology, 2005,58 (1), 1-12;

[2] P. Sfakianakis, C.Tzia, Conventional and innovative processing of milk for yoqurt

manufacture;development of texture and flavor, Foods, 2014, 3(1), 176-193;

[3] Sakin-Yilmazer,M.S.N. Dirim,D.Di Pinto, F.Kaymak-Ertekin, Youqurt with candied

chestenut: Freeze drying, physical and rheological behavior, Journal of Food Science and

Technology, 2014, 51 (12), 3949-3955.




130

INTELLECTUAL PROPERTY POLICY ENHANCEMENT IN KNOWLEDGE-

BASED ORGANIZATIONS

- Țîțu A. M.1,*, Pop A.B.2,Tița O.3,Țîțu Ș.4, Tița M.5 1Lucian Blaga University of Sibiu, Victoriei Street no. 10, code 550024, Sibiu, România

[email protected] 2SC TechnoCAD SA, Vasile Alecsandri no. 72, code 430351Baia Mare, România

[email protected] 3Lucian Blaga University of Sibiu, Victoriei Street no. 10, code 550024, Sibiu, România

[email protected] 4The Oncology Institute "Prof. Dr. Ion Chiricuta", Republicii Street no. 34-36, 400012 Cluj

Napoca, Romania, [email protected] 5Lucian Blaga University of Sibiu, Victoriei Street no. 10, code 550024, Sibiu, România

[email protected]


-

Introduction: The aim of this research paper is to highlight the intellectual property

place and role within an industrial knowledge-based organization which performs

design activities.

Materials and methods: The research begins by presenting the importance of

integrating intellectual property policy implementation with quality policy. The

research is based on the setting of objectives in the intellectual property field. This

research also establishes some intellectual property strategies, and improvement

measures for intellectual property protection management.

Results: The basis for these activities is correlation of the quality policy with an

intellectual property policy, as well as the points of strength identified in the studied

organization.

Conclusions: The issues discussed in this scientific paper conclude on the possibility of

the implementation of standards in the intellectual property field.









131

PLANTVALOR –ENHANCING KNOWLEDGE TRANSFER AND

INNOVATION IN THE FIELD OF PLANT-BASED FOOD AND NON-FOOD

MATERIALS

Rätsep, R.*, Kaldmäe, H., Bleive, U., Kikas, A., Kersti, K., Pääso, P.

Polli Horticultural Research Centre, Institute of Agricultural and Environmental Sciences,

Estonian University of Life Sciences, Uus 2, Polli, Mulgi parish, Viljandi county, 69108, Estonia


Increasing demand on healthy/ high quality products has posed the global and local

challenges in food science and technology. Therefore knowledge transfer and

networking between different parts of food chain is of crucial importance. PlantValor –

Competence Centre for Knowledge-Based Health Goods and Natural Products was

established in 2010 by the initiation and cooperation of Polli Horticultural Research

Centre of the Estonian University of Life Sciences (EULS) and interested partners of

agricultural and food sector.

The main goals are: 1) to consolidate and mobilize relevant know-how and resources

raising thus the sectorial competitiveness; 2) to develop supporting structure together

with EULS and its local/ international partners for increasing research and innovation

capacity of the local enterprises and enhancing the quality of sectorial research and

developmental applications.

PlantValor comprises mainly revalorization of plant-based materials such as

agricultural by-products, gathers knowledge regarding their use for food and non-food

purposes, and couples it with the most advanced technological capabilities in the

Baltics. By enhancing the visibility of the region and supporting the cooperation of

research institutes, the public sector and enterprises will be updated continuously and

provided with the relevant expertise concerning newest technologies and know-how on

the sector. PlantValor has achieved successful cooperation and reached to numerous

local SME’s, large-scale companies, and international research and development

institutions also.

Knowledge transfer is an important bridge between different food chain parts in order

to increase and enhance competitiveness and innovation in agricultural and food sector.

PlantValor is meant to be such bridge in Estonia by gathering the know-how and people

who need it by offering modern methods and up-to-date solutions. Acknowledgements: The European Regional Development Fund is gratefully acknowledged for

the financing. Authors are most grateful to all the people and partners involved in the

establishment and development of PlantValor.



132

TOPIC VII

HEALTH AND NUTRITION



133

THE COMPOSITION OF BIOACTIVE COMPOUNDS IN WINE AND THEIR

POSSIBLE INFLUENCE ON OSTEOPOROSIS AND ON BONE CONSOLIDATION

- Ciubara A.B1, Tudor R.C.2, Tita O3, Ciubara A.1

1”Dunarea de Jos” University, Galati, Romania; 2Vaslui county Emergency Hospital, Vaslui,

Romania; 3”Lucian Blaga” University Sibiu, Sibiu, Romania


Introduction: Given that bone consolidation (callus formation) has two important

phases in terms of vascular factors, the inflammatory phase and the vascular invasion

phase, on the one hand, and, the existence of biologically active compounds in the

composition of wine (compounds that influence inflammation and vascular

development), on the other hand, we can conclude that there is definitely a link between

wine consumption and bone consolidation or bone structure.

Materials and methods: Considering the idea stated above, in conducting our research

we have pursued the following objectives: to set thresholds for defining occasional and

chronic alcohol consumption, according to literature; to investigate how chronic or

occasional wine consumption and non-consumption influence bone quality; to

investigate how chronic or occasional wine consumption and non-consumption

influence the conformation of trajectories of distal radius fractures (DFRs); to

investigate the secondary displacement of DFRs in chronic or occasional wine

consumers and nonconsumers; to determine the phenolic composition for a number of

five wines of designated origin.

Results: There is certainly a positive influence in the bone consolidation process in

people who chronically or occasionally consume wine compared to other groups.

Conclusions: The substantial accumulation of phenolic compounds in red wines

recommends their consumption for curative purposes. Literature: 1. Bolos, A; Ciubara, AM; Chirita, R. MORAL AND ETHICAL ASPECTS OF THE

RELATIONSHIP BETWEEN DEPRESSION AND SUICIDE, REVISTA ROMANA DE

BIOETICA, 2012, 10(3): 71-79

2. V. V. Lupu, A. Ignat, G. Paduraru, A. Ciubara, I. Ioniuc, A. B. Ciubara, C. Gheonea, M.

Burlea –The study of effects regarding ingestion of corosive substances in children –Revista

de Chimie 2016, 67(12), 2501-2503

3. A. Ciubara, R. Chirita, L. S. Burlea, V. V. Lupu, C. Mihai, S. M. Moisa, I. Untu (2016)

Psychosocial particularities of violent acts in personality disorders –– Revista de Cercetare și

Intervenție Socială, 52, 265-272

4. D. I. Bulgaru, G. Costea, A. Scripcaru, A. M. Ciubara, Homicide and alcohol consumption.

A medico-legal and psychiatric interdisciplinary approach. Multivariate analysis, Rom J Leg

Med23(2)137-142(2015)

5. Lupu, Vasile Valeriu MD, PhD; Ignat, Ancuţa MD; Paduraru, Gabriela MD, PhD; Ciubara,

Anamaria MD, PhD; Moscalu, Mihaela PhD; Marginean, Cristina Oana MD, PhD; Burlea,

Marin MD, PhD ,Correlation between the different pH-metry scores in gastroesophageal

reflux disease in children, , Medicine: June 2016 - Volume 95 - Issue 26 - p e3804, doi:

10.1097/MD.0000000000003804

6. Lupu V. V., Ignat A., Ciubotariu G., Ciubară A., Moscalu M., Burlea M. Helicobacter pylori

infection and gastroesophageal reflux in children – Lupu V. V., Ignat A., Ciubotariu G.,


http://www.umfiasi.ro/Cercetare/sr/Publications/Pages/bolosa.aspx

http://www.umfiasi.ro/Cercetare/sr/Publications/Pages/chiritar.aspx

http://eng.bioetica.ro/bioeng/ie2/info.jsp?item=10871&node=1316

http://eng.bioetica.ro/bioeng/ie2/info.jsp?item=10871&node=1316

http://www.umfiasi.ro/Cercetare/sr/Publications/Pages/sp2012.aspx

http://journals.lww.com/md-journal/toc/2016/06280



134

Ciubară A., Moscalu M., Burlea M. – Diseases of the Esophagus, 2015 Oct 12. doi:

10.1111/dote.12429

7. Sirbu, P. D., Tudor, R., Veringa, V., Ciuntu, B. M., Radu, V., Ciubara, B., & Badulescu, O.

V. (2017). Strontium Ranelate in the Healing of Fractures Complicated with Delayed Union.

It is Really Effective? REVISTA DE CHIMIE, 68(8), 1825-1828



135

NEW RECIPES FOR FOOD - A RICH SOURCE OF NUTRIENTS

Apostol L.*, Belc N., Iorga S.

National Research&Development Institute for Food Bioresources – IBA Bucharest, 6 Dinu

Vintila Street, Bucharest, Romania


Introduction: Cannabis sativa L., non-drug varieties of Cannabis, with a low level of

d-9-tetrahydrocannabinol (THC), commonly referred to as hemp, has been grown for

thousands of years for use as bast fibre (textile and paper), food and medicine.

In recent years clinical trials have identified oil hemp seeds as a functional food. Other

studies have demonstrate that bioactive properties of proteins in hemp seeds are of

high-quality and they are easily digested; they are rich in all essential amino acids.

Hemp seeds contain vitamins and minerals of biological importance.The partially

defatted hemp seeds are an interesting by-product, obtained during the manufacturing

process of hemp seeds oil, which can be utilized as a valuable source of proteins,

minerals, fatty acids and fibers in human consumption.

Materials and methods: Defatted hemp seeds flour, a by-product obtained during

manufacture of the hemp seeds oil, at low temperatures, less than 400C.

Total protein was analysed following Kjeldahl method. Using ¹H-NMR spectral

technique, the fatty acids composition was determined, especially the concentrations of

short-chain saturated fatty acids, di-unsaturated fatty acids, mono-unsaturated fatty

acids and long-chain saturated fatty acids. Crude fiber determination was performed

using Fibretherm–Gerhardt and the minerals evaluation was done by using an atomic

absorption spectrophotometer.

Results: The presentation refers to the study of the nutritional values of partially

defatted hemp seeds.

Nutritional values of partially defatted hemp seeds are: Protein – 36.7%; Lipids –

12.8%; Crude fiber – 15.3%; Calcium – 330 mg/100 g; Magnesium – 480 mg/100 g;

Zinc – 7.01 mg/100 g; Iron – 68 mg/100 g; Unsaturated Fatty Acids – 84.05%;

Saturated Fatty Acids – 15.95%.

From performed analyses regarding minerals content, it can be observed that partially

defatted hemp seeds represent a material having important mineral content, 100 g

assuring the daily intake for some of these elements (Mg and Fe) according to The

Reference Daily Intake (RDI) of macronutrients and micronutrients recommended by

the FDA.

Conclusions: The high nutritional value of partially defatted hemp seeds and their

complex physiological effects make possible the using of these in various food

products.




136

COMPARATIVE STUDY OF ANTIOXIDANT ACTIVITY OF

HYDROALCOHOLIC EXTRACTS FROM CERTAIN

ROMANIAN AND BULGARIAN PLANTS

Oprea O.B.1*, Gaceu L.1, Damyanova S.2

1Transilvania University of Bradov, Faculty of Food and Tourism 2Angel Kanchev University of Ruse, Filiala Razgrad


Introduction: Nowadays, researchers are looking for cheaper and safer antioxidants

from natural origins, especially from plants. The major plant compounds characterized

by antioxidant activity are polyphenols. The antioxidant activity of polyphenols is

accredited to their redox properties, adsorbing and neutralizing free radicals.

Materials and methods: The paper presents a comparative study between the

antioxidant capacity of hydroalcoholic extracts from lofant (Lophanthus Anisatus),

grape seeds, grape pericarp and lavanda.

The extraction process was done from 2g of dried and milled raw materials, at ratio of

raw material to solvent (ethanol) = 1 : 10.

For each product, there were made 27 varients of extractions at different solvent

concentration (95, 70 and 50 vol. % ethanol), different temperatures (20°, 40° and

60°C), and different extraction periods (1, 3 and 5h).

Results: The spectrophotometric method and electrochemical method were used for

analyzing the antioxidant activity of extracts.

Significant differences were found in connection with raw material, concentration,

period and temperature, used for extraction process.

Conclusions: Certain plants provide a significant antioxidant activity depending on the

method and parameters of extraction process (Lophanthus Anisatus has an important

potential for use as food supliments, because of its antioxidant and antimicrobial

properties).




137

CHARACTERIZATION OF DIFFERENT CHESTNUT VARIETIES BASED ON

PHENOLIC COMPOUNDS PROFILE AND BIOACTIVE PROPERTIES

COUPLED WITH SUGAR AND ELEMENTAL COMPOSITION

Corina Teodora Ciucure1, Claudia Sandru1, Mihai Botu2,3, Anca Scutelnicu3, Ovidiu Tita4,

Elisabeta-Irina Geana1* 1 National R&D Institute for Cryogenics and Isotopic Technologies – ICSI Rm. Valcea, 4th

Uzinei Street, 240050, Rm. Valcea, Romania 2University of Craiova, Faculty of Horticulture, Department of Horticulture and Food

Science, 13 Al. I. Cuza Str., Craiova 200585, Romania, 3University of Craiova - SCDP Valcea, 464 Calea lui Traian Str., Rm. Valcea 240273, Romania

4Faculty of Agricultural Sciences, Food Industry and Environmental Protection “Lucian

Blaga”, University of Sibiu, Romania

*Corresponding author: [email protected] ,

Introduction: In this study, we report the results obtained for the concentration of

phenolic compounds, elemental and sugar compositions and bioactive properties (total

polyphenols, total flavonoids and antioxidant activity) of 6 varieties of chestnut

(Marigoule, Maraval, Precoce Migoule, Bournette, Marinsare, Marsol) obtained in two

consecutive seasons.

Materials and methods: Quantification of phenolic acids and flavonoids was carried

out by HPLC-DAD/ESI-MS after an appropriate extraction method. Total polyphenols,

total flavonoids and antioxidant activity were recorder by spectrophotometric

measurements. Sucrose, fructose, glucose and maltose were determined by HPLC-

ELSD, while the elemental content (Ca, Mg, Na, K, Fe, Ni and Cu) was determined by

AAS after the microwave acid extraction of the samples.

Results: Our results demonstrated that the bioactive compounds and bioactive

properties vary considerably depending on the chestnut variety. Catechin, epicatechin,

gallic, chlorogenic and 3,4-dihydroxybenzoic acids were the most important identified

phenolic compounds in chestnuts extracts. Total polyphenols ranged from 1.08-8.48 mg

GAE/g, while total flavonoids ranged from 137.0 – 200.9 mg rutin/100 g and

antioxydant activity from 9.99-14.03 µmoli Trolox eq/g chestnut liophilized powder.

The antioxidant activity and the total phenols content of the extracts had a positive

linear correlation. The sucrose was the sugar with the highest content, especialy for

Marigoule and Bournette varieties. K was the predominant essential element, with the

highest concentrations for Precoce Migouele variety, while the smallest values

correspond to Marsol variety.

Conclusions: This characterization study provide information regarding the

composition and quality of different chestnut varieties, which is required since these

natural matrix is commercialised as ingredients of food supplements, due to their

biochemical properties.




138

BIOACTIVE COMPOUNDS FROM CUCURBITA MAXIMA: QUALITATIVE

AND QUANTITATIVE SCREENING

Sorescu A.A.1,2, NuţăA.1,3, Ion R.M.1,2, Radu N.1

1The National Research and Development Institute for Chemistry and Petrochemistry –

ICECHIM, 202 SplaiulIndependentei Street, district 6, 060021, Bucharest, Romania 2Valahia University, Materials Dept., 13thSinaia Alley, 130004, Targoviste, Romania

3The Romanian Academy “Stefan S. Nicolau” Institute of Virology, 285 Mihai Bravu Avenue,

District 3, 030304, Bucharest, Romania *Corresponding author: [email protected]

Introduction: Cucurbita maxima is one the most diverse cultivated species of

pumpkin, a plant with numerous and important uses in phytopharmacy. Almost every

part (e.g.: shell, seeds, leaves, core) of Cucurbita maxima plants are edible and full of

nutrients beneficial for human health [1, 2]. In this paper, two species of pumpkin (Valenciano and Waltham Butternut) are studied

by means of qualitative and quantitative analyses and a phytochemical screening is

carried out to evaluate the phytocomponents found in these two species.

Materials and methods: The pumpkin used in this research was bought from the local

market, dried and grinded in order to prepare aqueous extracts that are further used for

phytochemical screening using standard analytical methods.

Results: Different pumpkin parts (e.g.: seeds, shell and core) are dried, milled and

further used to prepare aqueous extracts. By means of qualitative analyses, we were

able to determine whether the aqueous extracts contain saponins, flavonoids, terpenoids

or other phytocomponents and the results are presented by comparison between the

aqueous extracts.

Conclusions: The qualitative screening of phytochemicals revealed the presence of

saponins, proteins, aminoacids and carbohydrates in all the aqueous extracts.

Literature: [1] Oloyede F.M., Adebooye O.C., Obuotor E.M., Scientia Horticulturae, 2014, vol. 168, pages

46-50

[2] Oloyede F.M.,Agbaje G.O., Obuotor E.M.,Obisesan I.O., Food Chemistry, 2012, vol. 135,

pages 460-463




139

TOTAL STARCH CONTENT AND PROPERTIES OF TWO PROSO MILLET

(PANICUM MILIACEUM L.) VARIETIES

1Sz. Jevcsák,2G. Pesti-Asbóth,2P. BírónéMolnár,2J. Remenyik,3E. Murányi,2G. Diósi,4P. Sipos

1University of Debrecen, KálmánKerpely Doctoral School,

Faculty of Agricultural and Food Sciences and Environmental Management,

Institute of Food Technology,

H-4032 Debrecen, Böszörményi str. 138. Hungary

[email protected] 2University of Debrecen, Faculty of Agricultural and

Food Sciences and Environmental Management,Institute of Food Technology,

H-4032 Debrecen, Böszörményi str. 138. Hungary 3University of Debrecen,

Institutes for Agricultural Research and Educational Farm Research Institute of Karcag 4University of Debrecen, Institute of Nutrition

H-4032 Debrecen, Böszörményi str. 138. Hungary

Introduction:Millet is one of the most ancient and important cereal worldwide and get

more attention as healthy food since do not contain gluten, therefore suitable for people

with coeliac disease. In addition, it has a hypoglycemicproperty, what is related to the

amylose content. Furthermore, the starch damage what is because of the milling process

is an important parameter in evaluating flour quality. Our aim was to determine the

effect of different doses of fertilizers on total starch content and starch properties of two

proso millet varieties.

Material and methods:Maxi and Lovászpatonaipirosmagvúmillet varieties were

treated by 0, 80 and 160 kg/ha nitrogen fertilizer in two years at Institutes for

Agricultural Research and Educational Farm Research Institute of Karcag. Different

starch parameters were measured. The total starch content was determined

withlaboratory polarimeter instrument(method: MSZ 6830/18-1988). The amylose and

amylopectin contents of starch were determined by Megazymeenzimatic method. The

starch damage content was determined by AACC 76-31.01.

Results:Total starch content of Maxi millet flourwas 72,2% – 75,8%. The

Lovászpatonaipirosmagvú millet contained 73,9% - 79% of total starch content.

Amylose content of Maxi millet flour was 25,0% - 28,6% in 2016and 28,2% - 31,3% in

2017. The amylose content of Lovászpatonaipirosmagvú millet flour was 27,0% -

30,5% in 2016 and 29,5% - 32,3% in 2017. Starch damage in Maxi millet was 1,4% -

2,2%, 1,6% - 2,1% in Lovászpatonaipirosmagvú millet. These values were higher in

2016 in both varieties.

Conclusions:The amylose contents of millet varieties were between 27,0% and 32,3%.

The fertilizer did not influenced this parameters. Starch damagewas between 1,4% -

2,2%, which is a good value, this starch has better properties in absorption water than

native starch, but too much starch damage could cause stickiness of dough.



140

TOTAL POLYPHENOLS, VITAMIN C AND ANTIOXIDANT CAPACITY BY

PHOTOCHEMILUMINESCENCE OF SOME FRUITS AND VEGETABLES

Zahia M.*, Multescu M., Iorga E. National R&D Institute for Food Bioresources - IBA Bucharest, 6 Dinu Vintila, 021102

Bucharest, Romania


The antioxidants found in food can interact among themselves and result in synergistic,

additive, and antagonistic interactions. Naturally occurring antioxidants, including

antioxidant vitamins (e.g., vitamin C) and phytochemical antioxidants (e.g.,

polyphenols), when combined, can result in synergistic interactions with application in

food systems. The synergistic effects provided by these antioxidants have implications

in the biological systems as a defense mechanism against oxidative stresses, but also

can be applied to food quality and food shelf life. In this research work we tried to find

out the interactions among polyphenols, ascorbic acid and the effect in the antioxidant

capacity using photochemiluminscence methods in hydrophilic and lipophilic systems

for some fruits and vegetables.

Introduction: Many compounds can act as antioxidants, and they can be classified according to their

source, function, mechanisms of action, and chemical structures. Depending on the

sources of antioxidants, they can be divided into natural antioxidants, synthetic

antioxidants, and nature-identical synthetic antioxidants. Materials and methods:

The fruits and vegetables (pomegranate, papaya, white cabbage, red cabbage, black

grape, red bell pepper, green bell pepper, yellow bell pepper, lemon, kiwi,

broccoli)were purchased from Romanian local supermarkets. The fresh material was

stored for no more than 3 days at 4 0C prior to analysis.

The following methods were used: determination of ascorbic acid (AOAC, 2006),

determination of total phenolics (Folin-Ciocalteau reagent), determination of total

antioxidant capacity (using the PCL assay).

Results:

Determinations have been made on the content of the two classes ofbioactive

compounds analysed in various fruits and vegetables.

Excluding the values obtained from the red cabbage, it has established a good

correlation between the antioxidant capacity of the analyzed samples in the hydrophilic

system (expressed as mg vitamin C equivalent/g fresh weight) and the values of the

content of vitamin C expressed as mg/g fresh weight.

In the lipophilic system, the results had a weaker correlation; the antioxidant capacity

expressed in mg Trolox /g fresh weight in relation to the content of polyphenols

expressed in mg gallic acid /g fresh weight) was poor.




141

INTESTINAL MICROBIOME – ITS ROLE IN INDUCING AND TREATING

INFLAMMATORY RHEUMATISMAL DISEASES

Chicea L,

University Lucian Blaga Sibiu – Faculty of Medicine, Academic Emergency Hospital -

Rheumatology Department ,Sibiu, Romania

[email protected]

Introduction: Intestinal microbiome, weighting as much as our brain, is considered to

be a newly discovered and specific organ of the human body. Recently, a large

scientific interest was focused on its role in human diseases and as a possible

therapeutic target.The goal of this article was to provide some insights into the potential

role of the intestinal microbiome in the aethiology and pathogenesis and also in the

treatment of inflammatory rheumatic diseases.

Materials and methods: this is a literature review of data on the role of intestinal

microbiome in rheumatologic diseases, with special emphasis on rheumatoid arthritis

and spondilarthropathies. Pathogenetic mechanisms of disease with microbiome

involvement are discussed, together withthe results from interventional studies on the

intestinal microbiom,that may further add to the inflammatory rheumatic diseases

armamentarium. Results: Intestinal microbiome is a powerful permanent passenger of each human body.

It silently influences many physiologic and pathologic mechanisms and may be

responsible of a large palette of symptoms and diseases, including bone and joints

disorders. Intestinal microbiome is involved in promoting and progression of

rheumatoid arthritis, spondiloarthrites and other inflammatory rheumatic diseases.

Nutrition, microbiome composition, gut permeability and immunomodulation are a new

paradigm in the onset of these diseases. Thus, new intervention studies are targeting

diet, food supplements, lifestyle modifications and also probiotics, prebiotics and

sinbiotics as potential disease modifying factors. For the moment, results on

inflammatory rheumatic diseases remain controversial.

Conclusions: The intestinal microbiomeinfluences a large number of metabolic and

immune mechanisms. It may turn into a dangerous promoter of autoimmunity and

inflammation progression in inflammatory rheumatologic diseases. The intestinal

microbiome can be modified by diet, other environmental factors and by probiotics,

prebiotics, sinbiotics.Such interventions on the intestinal microbiome and food-based

therapies might then have an impact on disease manifestations and treatment in

inflammatory rheumatologic diseases.




142

THE PREVALENCE OF COELIAC DISEASE IN THE WORLD DEPENDS ON

WHEAT CONSUMPTION

Bradauskienė V.1,2, Vaičiulytė-Funk L.1, TamošaitienėL.2, Andruškienė J.2, Serin Y.3

1Food Institute of Kaunas University of Technology, Radvilėnų road 19, LT–50254, Kaunas,

Lithuania 2Department of Food Technology, Faculty of Technology, Klaipeda State University of Applied

Sciences, Bijunu str. 10, Klaipeda, Lithuania 3Department of Nutrition and Dietetics, Faculty of Health Science, Gazi University,

Ankara/Turkey


Introduction: Coeliac disease (CD) is a proximal small intestine disorder, which

occurs in autoimmune mechanisms of genetically predisposed individuals, causing a

permanent intolerance against gluten in wheat and gluten-like proteins in rye, barley,

oat etc. The onset of CD is rising significantly in recent years with significant

geographical differences [1].It thought to have followed the mankind wheat

consumption. Aim of research - to assess the influence of wheat consumption on the

prevalence of Coeliac disease in different countries of the world.

Materials and methods: PubMed (PubMed Central), ScienceDirect, Taylor & Francis,

EBSCO and Google scholar were searched for full text articles published between 2004

and 2018. The associated keywords: coeliac disease or celiac disease + prevalence or

incidence or frequency were used, and papers described the prevalence of CD were

identified.Wheat consumption in different countries of the world was taken from

statistical data tables [2]. The relationship between wheat consumption and celiac

frequency in adult healthy population has been determined by using a special program

for statistical analysis IBM SPSS version 22.

Results: The overall prevalence of coeliac disease varies widely according to the

diagnostic criteria used in the original papers. Prevalence obtained with tissue

transglutaminase antibodies only was significantly higher than that obtained through a

histological diagnosis.Estimated total prevalence of coeliac disease in the world–1.04%.

Conclusions: Established positive linear correlationbetween the wheat consumption

and the prevalence of coeliac disease in different countries of the world.Pearson's

correlation coefficient (r=+.416) has shownmediumpositive relationship.

Literature: [1] Kang, J. Y., Kang, A. H. Y., Green, A., Gwee, K. A., &Ho, K. Y. Systematic review:

worldwide variation in the frequency of coeliac disease and changes over time. Alimentary

pharmacology &therapeutics,2013,38(3), 226-245.

[2] FAO, FAOSTAT. In http://faostat.fao.org/site/291/default.aspx, Food and Agriculture

Organization: 2018.



143

ANTI-CARRIES BUBBLE GUM

Homoki J.1, Gyémánt G.2, Balogh P.3, Stündl L 1, Bíró-Molnár P.1 Szarvas M.M.1, Varadi J.4,

Fenyvesi F.4, Kelentey B.5, Nemes J. 6, Remenyik J.1,*

1Institute of Food Technology, Faculty of Agricultural and Food Sciences and Environmental

Management, University of Debrecen, H-4032 Debrecen, Hungary 2Department of Inorganic and Analytical Chemistry, Faculty of Sciences and Technology,

University of Debrecen, H-4032 Debrecen, Hungary 3Institute of Sectoral Economics and Methodology, Faculty of Economics and Business,

University of Debrecen, H-4032 Debrecen, Hungary 4Department of Pharmacentical Technology, Faculty of Pharmacy, University of Debrecen, H-

4032 Debrecen, Hungary 5Department of Restorative Dentistry, Faculty of Dentistry, University of Debrecen, H-4032

Debrecen, Hungary 6Department of Pediatric Dentistry and Orthodontics, Faculty of Dentistry, University of

Debrecen, H-4032 Debrecen, Hungary

Introduction: In this study we tried to determine if sour cherry extract contained

bubble gum has effect on salivary alpha-amylase activity (sAA) and on level of

Streptococcus mutans in human saliva. Materials and methods: There were 22 children involved in this study. Saliva was

measured for sAA and salivary S. mutans levels before and after bubble gums. One

group chewed without sour cherry extract in gums and the other group with sour cherry

extract in gums.

Results: Based on all of our results we can declare that the anthocyanins are very

effective inhibitors of HAS. We measured higher number of S. mutans in the control

group, however, in the group who chewed the anthocyanin containing gum the S.

mutans colonies were completely eliminated in the microbiological examination.

Conclusions: Bubble gum eating regularly containing sour cherry extract may prevent

dental caries.



144

ORAL MICROBIOTA– HOW CLOSELY LINKED TO OUR HEALTH?

Chicea L1, Ștef L2

1University Lucian Blaga Sibiu – Faculty of Medicine, Academic Emergency Hospital,Sibiu,

Romania 2University Lucian Blaga Sibiu – Faculty of Medicine

[email protected]

Introduction: A large body of evidence indicates that the humanmicrobiome,has a

particular role in metabolic, immunologic and endocrine homeostasis. Oral microbiota

is specifically addressed by a large number of studies on its role in human disease, as

well as a modifiable risk factor for both local and general health problems.The goal of

this article was to provide some insights into the potential role of the localmicrobiotain

systemic and oralhealth – disease balance and the potential interventional targets.

Materials and methods: this is a literature review of data on the role of oral

microbiotain local disorders and different types of systemic diseases. Pathogenic

mechanisms of disease with oral microorganisms involvement are discussed, together

withthe results from interventional studies on the local specific types of

microorganisms. Results: New evidence indicates that the oral microbiotamay be responsible of a large

palette of symptoms and diseases, including local, general and organ specific disorders.

It is involved in promoting and perpetuating diseases. Interventions on diet, food

supplements, lifestyle modifications together with probiotics, prebiotics and

sinbioticsare potential health promoting tools, and research is continuing.

Conclusions: The updated knowledge on oral microbiota gives us a few directions for

future research and intervention for oral and general health promotion.




145

EFFECT OF ALLITHIAMINE IN NEUROPATHIC PAIN SENSATION

Biro A1, Hegedus Cs2, Gyemant Gy 3 Stundl L1, Paholcsek M4,Remenyik J1* 1Institute of Food Technology, University of Debrecen, H-4032 Debrecen, Hungary

2Institute of Pharmacology and Pharmacotherapy, Faculty of Medicine, University of Debrecen,

H-4032 Debrecen, Hungary 3Department of Inorganic and Analytical Chemistry, Faculty of Sciences and Technology,

University of Debrecen, H-4032 Debrecen, Hungary 4Department of Human Genetics, University of Debrecen, H-4032, Hungary

*[email protected]

Introduction. Diabetic neuropathy (DN) is one of the most common consequences of

the diabetes mellitus. Aim of this study to investigate effects ofa natural fat-soluble

thiamine derivative,allithiamine in diabetic mice with neuropathy.

Materials and methods:Forty-five male C57BL/6J mice (29-35 g) were used during

the experiments. Animals weredivided into 3 groups. In 2 groups insulin dependent

diabetes was induced by means of streptozotocin (STZ). Third group were injected

intraperitoneally with the vehicle of STZ. These mice served as the healthy control

(HC) group. Drug treatment was commenced after a week of STZ treatment. Animals

were treated with once a day oral dose of 100 mg/kg allithiamine (STZ-A group) over 7

weeks. Both HC and diabetic control (STZ-C group) mice received vehicle of

allithiamine.The effect of allithiamine on pain sensation in diabetic mice was assessed

by means of tail immersion test.

Results: Before the initiation of drug treatment, there were no significant difference in

the tail flick latencies among the study groups and the average latency time was 8.58 ±

0.5 s, 9.21 ± 0.6 s and 9.35 ± 0.5 s in the HC, STZ-C, STZ-A groups. After a 7 week of

drug treatment, average latency time was 8.93 ± 1.08 s, 6.10 ± 0.59 s, 8.4 ± 0.94 in the

HC, STZ-C, STZ-A groups.Allithiamine were able to effective increase the tail flick

time latency,indicating improvement in neuropathic pain sensation in STZ-treated

diabetic mice.

Conclusions:We tested effect of an organic active agent, allithiamine in diabetic mice

with neuropathy. These data are results of pilot study thereforeit is not suitable for far-

reaching conclusion. Nevertheless, these results are very interesting, which can be basis

of further experiments. More integrated studies must be conducted. It should be

examined the phenomenon from molecular biological point of view.




146

EFFECT OF ANTHOCYANIN-RICH TART CHERRY EXTRACT ON BLOOD

ANTIOXIDAT STATUS IN A HIGH FAT DIET INDUCED OBESITY MOUSE

MODEL

Kun-Nemes A1, Homoki JR1, Kiss R2, Stündl L1,Remenyik J1*

1Institute of Food Technology, University of Debrecen, H-4032 Debrecen, Hungary 2Institute of Pharmacology and Pharmacotherapy, Faculty of Medicine, University of Debrecen,

H-4032 Debrecen, Hungary

*[email protected]

Introduction: The aim of the present study was to determine the possible therapeutic

effects of our previously described tart cherry extract in a chronic obesity mouse model

on antioxidant capacity.

Materials and methods: Male C57BL/6J mice were used in our research. The animals

were randomly divided into three groups (1-control group, 2-high fat and sugar diet

group, 3- high fat and sugar diet with anthocyanin-rich tart cherry extract group). The

daily dosage was 60 mg/kg. The tart cherry extract and sucrose solutions were freshly

prepared every day.After six weeks the antioxidative capacities of water-solube (ACW)

compounds[1], SOD activity of boold[2] were measured.

Results: High fat diet significantly decreased ACW levels, but the anthocyanin

treatment can prevented this decrease. The high fat+anthocianin mice even showed a

slight, but significant increase in ACW levels compared to healthy controls.

In high fat control mice the levels of SOD increased singnificantly by the end of 6 week

period. Anthocyanin treatment effectively prevented the differences seen in high fat

controls.

Conclusions: Our results show that anthocyanin intake has a potential to enhance redox

status.

Literature: [1] Popov IN, Lewin G. Free Radic Biol Med, 1994, 17, 267–271.

[2] Popov IN, Lewin G. Methods Enzymol, 1999, 300, 437-456.




147

PRODUCTION OF SELENIUM ENRICHED CHEESE

R. Juhászné Tóth*, D. Kiss, J. Csapó

University of Debrecen, Faculty of Agricultural and FoodSciences and Environmental

Management, Institute of Food Technology.

H-4032 Debrecen, Böszörményi street 138. *[email protected]

In the beginning of the 20thcentury, selenium has regarded as a toxic element. In 1957,

Schwarz and Foltz published their animal experiments and they proved that selenium is

an essential mineral. The role of selenium has increased in the last years. Hungary

belongs to the selenium deficient areas (in Europe). The easiest way for the population

is to consume selenium-enriched foods to make up the shortage.

In our research, we are trying to make selenium-enriched milk by feeding animals, so

we fed three‘Hungarian red spotted’ cows with selenium-enriched fodder. We have

measured the selenium content of the basic feed, the milk before and during the

experiment. We found out that the oral selenium supplementation have an effect on the

selenium level of the milk, so it is possible to make cheese with high selenium level.

We produced fresh cheese and whey cheese, called “zsendice”.

We determined the selenium content after proper preparation by using ICP-MS method.

Our results were the followings (table 1):

Dairy products Selenium content(µg/kg)

Control sample During Se-enrichment

Milk 18 53

Fresh cheese 88,6 200

“Zsendice”(whey cheese) 80,8 167,2

Table 1: Selenium content of our dairy products.

According to our measurements, the Se-enriched dairy products may be suitable for

satisfying the daily Se-needs.




148

NUTRITIONAL VALUE OF SPIRULINA-ADDED BABY CHOCOLATES AND

BABY BISCUITS

Oya Irmak SAHIN

1Yalova University, Faculty of Engineering, Process Engineering Department, 77200, Yalova,

Turkey

*[email protected]

Introduction: Microalgae have received an increasing interest ant attention due to be a

promising source for protein and other biologically active functional ingredients,

especially high biological valuedprotein (60-70 g/100g), with significant therapeutic

applications such as a protective effect against diabetes and obesity. These advantages

make spirulina a good raw material and ingredient for food production. The aim of this

study was to evaluate how the addition of spirulina effect the nutritional value of

chocolate and biscuits formulated for babies and children, focusing on the protein

content and amino acid profile with total phenolic content and antioxidant activity.

Materials and methods: Spirulina biomass was obtained from the cultivation of

Spirulina platensis at MembiO research laboratory: Protein 70±0,09 g.100g-1, fat

2,5±1,45 g.100g-1, total phenolics 1,39±0,14mg. g-1(GAE), antioxidant activity

1,10±0,07 µgTE. g-1. Chocolate samples were prepared as 30% butter, 25% cacao, %45

grape molasses and biscuits were prepared as 28% whole wheat flour, 10 % semolina,

25% oat flour, 13% butter, 14% yoghurt and 10% yoghurt juice(water). 2 g Spirulina

biomass was added to all samples. Protein and fat content, amino acid profileswere

determined, total phenolic content and antioxidant activity will be determined.

Results: Performed analysis were compared to control samples and commercial baby

biscuits and chocolate served in markets, especially famous brands for Turkey.

Commercial baby biscuits’ protein content is 4,6 g.100 g-1 and commercial chocolate’s

protein content is 4,9 g.100 g-1. Protein content of modified baby biscuit and baby

chocolate are 18,29 and 11,81 g.100 g-1, respectively.

Conclusions: Spirulina biomass is an important source for important natural

compounds for nutrition. Spirulina added food can be formulated and designed for baby

and children nutrition. Baby biscuits and chocolates designed with spirulina biomass

exhibited adequate protein content and rich amino acid profile. However, these baby

snack food formulas fat contentneed to be reduced.


Part II

Abstracts

The 27th

Symposium of the Romanian Flour Milling &Backery Specialist

Association

25 May 2018

Sibiu

Romania

The role of fermentative processes in obtaining traditional

Romania products

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

Content

No. Autors

Title

Pg

1. Apostol L., Belc N., Iorga S.

NEW RECIPES FOR FOOD - A RICH SOURCE OF

NUTRIENTS

148

2. Bicher D., Gherghel M.

THE QUALITY OF PASTRY PRODUCTS MADE OF

FERMENTED DOUGH, DETERMINED BY LABORATORY

ANALYSES

149

3. Chiș M.S, Păucean A, Man S, Muste S, Pop A.

REINTERPRETATION OF CHEESE PIE USING SOURDOUGH

MADE WITH STARTER CULTURE INSTED OF

TRADITIONAL SOURDOUGH

150

4. Culețu A., Duță D.E., Mohan G., Iorga E.

CURRENT GLUTEN-FREE PRODUCTS MARKET 151

5. Dobre A.A., Cucu E. M., Smeu I., Vătuiu I.

CURRENT TECHNOLOGIES FOR RAPID DETECTION OF

SALMONELLA IN FOOD PRODUCTS

152

6. Gagiu V.

EVOLUTION OF WHEAT, RYE AND TRITICALE CROPS IN

ROMANIA DURING 1961 - 2016 AND CONTAMINATION

WITH MYCOTOXINS IN THE CONTEXT OF CLIMATE

CHANGE

153

7. Grădinariu L., Asănăchescu S. PASTRY PRODUCTS MADE OF FERMENTED AND NON –

FERMENTED DOUGH, PRODUCED BY THE STUDENTS

FROM THE „GHEORGHE MIRON”, TECHNOLOGICAL HIGH

SCHOOL IN CONSTANTA

155

8. Ungureanu E. L., Iorga E., Mustăţea G.

ASSESSMENT OF HEAVY METAL CONTENT IN WHEAT

FLOUR AVAILABLE ON THE BUCHAREST MARKET

156

9. Mihai A.L., Negoiță M., Adascălului A.C., Iorga E., Belc N

DETERMINATION OF ACRYLAMIDE LEVEL FROM BREED, BISCUITS AND OTHER SIMILAR PRODUCTS BY GAS

CROMATOGRAPHY COUPLED WITH MASS

SPECTROMETRY

157

10. Popa C., Cheran M.

THE IMPORTANCE OF QUALITY OF FLOUR AS

REFLECTED IN THE QUALITY OF BREAD

158

11. Popa N.C., Tamba-Berehoiu R.M., Vișan L.V.

SUPERIOR CAPITALIZATION OF OAT, BARLEY AND MILLET FLOURS IN ROMANIAN TRADITIONAL BAKERY

PRODUCTS

159


No. Autors

Title

Pg

12. Șerbancea F., Stănescu A., Belc N.

INSTRUMENTS FOR ANALYSIS OF FOOD PRODUCTS

GENERATED BY MANAGEMENT OF KNOWLEDGE

160

13. Tulbure A., Danciu C.

THE CONTROL OF THE WHEAT RECEPTION IN THE

ROMANIAN MILLING INDUSTRY. HAZARD ANALYSIS

FROM THE RECEPTION TO THE CLEANING PROCESS

161

14. Zahia M., Mulțescu M., Iorga E.

TOTAL POLYPHENOLS, VITAMIN C AND ANTIOXIDANT

CAPACITY BY PHOTOCHEMILUMINSCENCE OF SOME

FRUITS AND VEGETABLES

162

15. Zaharescu D., Gîrjoabă S.

FRESH COW CHEESE USED TO FILL LEAVENED DOUGH 163

16. Arghire C. , Codină, G. G.

REPLACING CHEMICAL DOUGH CONDITIONERS WITH

ENZYMES

164

17. Belc. N, Mohan, G., Catană, L., Catană, M.

FERMENTATION – METHOD OF PRESERVING AND

IMPROVING THE NUTRITIONAL QUALITY OF BAKERY

PRODUCTS

165

18. Dabija, A., Rebenciuc, I., Codină, G.G.

ASPECTS CONCERNING TO THE ROLE OF YEASTS IN THE

FERMENTATIVE INDUSTRY

166

19. Grigoriu A. M., Iacobescu C. G., Stoica, A., Alexandru, Ș.

ACRYLAMIDE LEVELS REDUCTION IN FOOD INDUSTRY -

ACRYLAWAY

167

20. Iorga,S., Mohan G., Duță. E., Dumitru, O.

ENHANCING YOUTH (18-26) EMPLOYABILITY IN BAKERY

SECTOR

168

21. Ognean, M. , Ognean, C. F.

FACTORS AFFECTING THE PROPERTIES OF SOURDOUGH

169

22. Sîrbu, A., Vasilescu, L.

CONSUMERS‟ PERCEPTION ON ROMANIAN TRADITIONAL

FOOD

170

23. Șerbancea, F., Belc, N., Moșoiu, C., Drăgancea, B., Stănescu, A.

EXPLOITATION OF AGROFOOD RESEARCH EXPERTISE

THROUGH KNOWLEDGE TRANSFER TO THE PRIVATE

SECTOR, IN ORDER TO OBTAIN NUTRITIONAL OPTIMIZED

AND SAFE FOOD

171

148

NEW RECIPES FOR FOOD - A RICH SOURCE OF NUTRIENTS

Apostol L.*, Belc N., Iorga S.

National R&D Institute for Food Bioresources - IBA Bucharest, 6 Dinu Vintila, 021102 Bucharest, Romania


Introduction:

Cannabis sativa L., non-drug varieties of Cannabis, with a low level of d-9-tetrahydrocannabinol (THC), commonly referred to as hemp, has been grown for

thousands of years for use as bast fibre (textile and paper), food and medicine.

In recent years clinical trials have identified oil hemp seeds as a functional food. Other studies have demonstrate that bioactive properties of proteins in hemp seeds are of

high-quality and they are easily digested; they are rich in all essential amino acids.

Hemp seeds contain vitamins and minerals of biological importance. The partially

defatted hemp seeds are an interesting by-product, obtained during the manufacturing process of hemp seeds oil, which can be utilized as a valuable source of proteins,

minerals, fatty acids and fibers in human consumption.

Materials and methods: Defatted hemp seeds flour, a by-product obtained during manufacture of the hemp

seeds oil, at low temperatures, less than 40 0C.

Total protein was analysed following Kjeldahl method. Using ¹H-NMR spectral

technique, the fatty acids composition was determined, especially the concentrations of short-chain saturated fatty acids, di-unsaturated fatty acids, mono-unsaturated fatty

acids and long-chain saturated fatty acids. Crude fiber determination was performed

using Fibretherm–Gerhardt and the minerals evaluation was done by using an atomic absorption spectrophotometer.

Results:

The presentation refers to the study of the nutritional values of partially defatted hemp seeds.

Nutritional values of partially defatted hemp seeds are: Protein – 36.7%; Lipids –

12.8%; Crude fiber – 15.3%; Calcium – 330 mg/100 g; Magnesium – 480 mg/100 g;

Zinc – 7.01 mg/100 g; Iron – 68 mg/100 g; Unsaturated Fatty Acids – 84.05%; Saturated Fatty Acids – 15.95%.

From performed analyses regarding minerals content, it can be observed that partially

defatted hemp seeds represent a material having important mineral content, 100 g assuring the daily intake for some of these elements (Mg and Fe) according to The

Reference Daily Intake (RDI) of macronutrients and micronutrients recommended by

the FDA.

Conclusions:

The high nutritional value of partially defatted hemp seeds and their complex

physiological effects make possible the using of these in various food products.



149

THE QUALITY OF PASTRY PRODUCTS MADE OF FERMENTED DOUGH,

DETERMINED BY LABORATORY ANALYSES

Bicher D., Gherghel M.

ColegiulTehnic de Industria Alimentara “Terezianum”, Sibiu

Corresponding authors: [email protected], [email protected]

Introduction: Besides flour, liquids and other ingredients, the fermented dough has as a component bakery yeast that, through the fermentation process, offers its products an increased

porosity, volume, as well as a specific taste. Porosity is a means of alleviating the

digestion process, because it increases the action of saliva and gastric juice. At the same time, the chemical reactions inside the dough create a number of substances that

improve the flavor of products and degrade some components, making them more

accessible to assimilation.

Materials and methods: Pastry products made of fermented dough are obtained by associating the dough (in

which the raw materials are dosed according to the specific product) with different

fillings (apple, cheese, jam, Turkish delight, nuts, etc.), with the aim of supplementing the content and proportion of the nutritive factors, fostering the creation of shapes that

contribute to the consumer‟s appetite.

Results:

During the practical classes, the students from our school prepared pastry products made of fermented dough, such as: buns, braided pies, cheese pies, jam pies. These

products are delivered to a shop inside our school where they can be bought by the

students and teachers. Students from the upper grades perform the sensory and physical-chemical analysis in order to determine if these products meet the given

standards. For example, they determine the sensory characteristics of the cheese pies,

that have to be envelope shaped, to have risen well, to have a golden colour, with a bright surface. Inside the product can be seen the cheese filling having a white-yellow

colour. The cheese pies have a good taste, sweet and without extra tastes, and a specific

vanilla flavour.

Literature: Bordei D., Teodorescu, F., Toma, M., Ştiinţa şi tehnologiapanificaţiei, Editura Egir, Bucureşti,

2000

Leonte, M., Biochimia şi tehnologia panificaţiei, Editura Crigarus, Piatra Neamţ 2000



150

REINTERPRETATION OF CHEESE PIE USING SOURDOUGH MADE WITH

STARTER CULTURE INSTED OF TRADITIONAL SOURDOUGH

Chis M.S.

1, Păucean A.1*, Man S.1, Muste S.1, Pop A.1

University of Agricultural Sciences and Veterinary Medicine, Faculty of Food Science and

Technology, 3-5 Mănăştur street, 3400, Cluj-Napoca, Romania


Introduction:

Sourdough is defined by researchers as being a ”traditional product with a great

future”, one of the oldest food biotechnologies [1] which improves the nutritional, sensorial, textural and shelf life characteristics of the final baked goods [2].

The objective of this study was to compare the performance of a traditional sourdough

with a starter culture existing in the market, aiming to re-interpret the cheese pie recipe,

a traditional product from Bistrita County.


The raw materials were purchased from specialized stores in Romania. The dehydrated

sourdough was kindly offered by a company from France. In order to analyse the sourdough fermentation, the pH and the total titratable acidity

(TTA) were determined. A sensorial analysis was performed by 20 panellists with ages

between 20-55 years old, according to the method described by [3] with some modification. Elasticity, acid taste, dryness, flavour, overall acceptability and

appearance were considered as sensory attributes, using a scale from 0 to 10, 10 being

the highest score.

Results: The final results showed that traditional fermented sourdough might be successfully

replaced by the selected dehydrated sourdough, having more technological advantages

compared to a traditional fermentation: a better control of the fermentation, the same quality of the final product, winning time production.

Conclusions:

The advantages of the new sourdough technology help the industrial producers to keep the same sensorial, aromatic and textural characteristics as a traditional product

homemade.

Literature: Gobbetti, M., M. De Angelis, A. Corsetti, and R. Di Cagno.Trends in Food Sci Technol, 2005, 16 (1–3), 57-69.

Gobbetti, Marco, Carlo G Rizzello, Raffaella Di Cagno, and Maria De Angelis. Food

Microbiology, 2014, 37, 30-40.

Rizzello, Carlo Giuseppe, Anna Lorusso, Marco Montemurro, and Marco Gobbetti. Food

Microbiology, 2016, 56, 1-13.



151

CURRENT GLUTEN-FREE PRODUCTS MARKET

Culețu A.*, Duță D.E., Mohan G., Iorga E.

National R&D Institute for Food Bioresources - IBA Bucharest, 6 Dinu Vintila, 021102

Bucharest, Romania


Introduction: Celiac disease (CD) is a chronic enteropathy which affects approximately 1% of the

global population. Currently, the only treatment for CD is strict lifelong adherence to a gluten-free diet [1]. In general, the nutritive and quality value of the gluten-free

products (GFP) – with a reduced content in dietary fiber, vitamins, iron and folate – is

lower than the corresponding conventional products [2]. The aim of this study was to identify the main raw materials and ingredients used for GFP production as well as to

screen the Romanian market on these products.


This study used scientific literature from the ScienceDirect database. The market research involved collecting data on GFP from the main supermarkets in Bucharest.

Results:

The main gluten-free flours identified for GFP development are coming from cereals (rice, maize, oat, millet, sorghum, teff, soryz), pseudocereals (buckwheat, amaranth,

quinoa), legumes (soy, pea, carob, chickpeas, lupine), tubers (potatoes, tapioca) and

other plants (flax seeds, acorns). The use of hydrocolloids represents an approach to imitate gluten in the manufacture of gluten-free bakery products. The specific

hydrocolloids used in GFP formulations were: alginate, carboxymethylcellulose,

carrageenan, gellan, guar gum, gum arabic, hydroxypropylmethylcellulose (HPMC),

pectin or xanthan. Most GFP found on the market, contained in the list of ingredients: gluten-free flour

(rice, maize, soy, oat, pea or buckwheat), starch (potatoes, maize or rice) and

hydrocolloids (HPMC or guar gum). The range for the energy value (kcal/100 g) for the identified products was: 326–365 (flour), 224–246 (bread), 335–370 (pasta), 381–473

(cookies), 364–512 (biscuits), 367–391 (rice crisp breads), 367–400 (corn flakes) and

437–460 (crackers).

Conclusions:

The market of GFP is continuously increasing. The use of pseudocereals and other

nutritive flours represents an alternative to enhance the quality and healthy aspects of

gluten-free cereal products. This study was achieved through Core Program, with the support of the Ministry of

Research and Innovation (MCI), contract 25N/2018, project PN 18 02 02 01.

Literature: [1] Vici G., Belli L., Biondi M., Polzonetti V. Clin. Nutr. 2016, 35 (6), 1236-1241

[2] Arendt E.K., Dal Bello F. Gluten-free cereal products and beverages. 2008




152

CURRENT TECHNOLOGIES FOR RAPID DETECTION OF SALMONELLA

IN FOOD PRODUCTS

Dobre A.A.*, Cucu E.M., Smeu I., Vatuiu I.


Bucharest, Romania


Introduction: Salmonella is a major foodborne pathogen responsible for many illnesses. In European Union the number of human salmonellosis tended to increase since 2013 with more new

countries that had for the first time confirmed cases. There has been a trend to develop

much faster methods to detect and identify Salmonella especially in food and

environmental samples. The rapid chromogen methods with potential application in food industry based on their

advantages and disadvantages are highlighted in this review.

Materials and methods: This review will focus on the current culture dependent methods while highlighting

advantages but also the limitation and presents the importance of the methodologies to

rapid detect pathogens in different food products.

Results: Rapid methods based on new variations of selective media, increased selectivity

without reducing Salmonella spp. recovery, and can be of high value to the food

industry by providing several key advantages such as speed, specificity, sensitivity, cost efficiency, but also work efficiency.

Conclusions:

There is a need to speed up detection and to improve the conventional microbiological culture procedures, but also to increase the accuracy of the results.



153

EVOLUTION OF WHEAT, RYE AND TRITICALE CROPS IN ROMANIA

DURING 1961 - 2016 AND CONTAMINATION WITH MYCOTOXINS IN THE

CONTEXT OF CLIMATE CHANGE

Gagiu, V.


Bucharest, Romania


Introduction: Romania is located in Southeast Europe (43-480N, 20-29°E), with a

temperate continental climate with multiple influences. The main crops are wheat and

maize, as well as rye and triticale. Climate change raises concerns about the agricultural

area, crop production and productivity. During 1961-2016, a special interest shows the period 2012-2014, with extreme weather events (drought: 2012, 2013; abundant

rainfall: 2014) that affected crops by decreasing production/productivity and increasing

contamination with mycotoxins. The objective of the study was to evaluate wheat, rye

and triticale crops during the period 1961-2016, with emphasis on the period 2012-

2014, in the context of present and future climate conditions. Materials and methods:

The study is based on the official data on wheat, rye and triticale crops in Romania [1],

global climate change [2,3,4] and in Romania [5] and contamination with mycotoxins in the context of climate change [6,7,8]. Results. The global production in the period

1961-2016, places Romania in the following groups: wheat – Ist

group (>3,629,022.75

to), rye – IInd

group (<=53,650.3 to) and triticale – IIIrd

group <=104,945.0 to). The industrialization of Romania has led to a decrease in cultivated areas of wheat but to an

increase in the production and productivity of wheat, rye and triticale crops. Reported to

the average of 2012-2014, productivity recorded significant negative values in dry 2012

(-6% for rye, -18% for wheat, -14% for triticale), but showed positive values in 2013 and especially in the rainy year 2014 (+11% for wheat, +7% for rye,

+7% for triticale). In Romania, the period 1997-2015 was the warmest and wettest (9.85

± 0.670C; 56.00 ± 8.59 mm), where the period 2012-2014 had average annual

temperatures of 10.46 ± 0.220C, with drought in 2012 and 2013 (51.04 mm, 56.53 mm)

and abundant rainfall in 2014 (65.78 mm). Global climate change is most evident in

Africa, while Europe has low (1-10), sub-medium (11-20) and medium (11-20) risk indexes. Romania has a medium climate risk index (21-50), with differences between

regions: southern part is most affected by drought and northwest part is humid. In

Romania, cereals‟ contamination with aflatoxins is more evident in southeast region

with arid temperate continental climate, and deoxynivalenol is more evident in northwest, west and sub-Carpathian regions with humid temperate continental climate.

Conclusions: The cultivated areas, production and productivity of crops varied

depending on geographic position, agro-climatic conditions and industrialisation during 1961-2016. Drought in 2012 and 2013 had decreased the crop production/productivity

and favoured contamination with aflatoxins, while the 2014 rainfall had caused

widespread deoxynivalenol contamination. It is necessary to take agricultural and

official control measures to prevent and counteract the adverse effects of the present/future climate conditions and to decrease the food safety and security risks. Literature:



154

[1] Food and Agricultural Organisation (FAO), 2018. FAOSTAT. Statistics division of food and

agriculture organization of the united nations.

[2] Climate Change Knowledge Portal (CCKP), 2018. The World Bank Group. For

Development Practitioners and Policy Makers.

[3] Intergovernmental Panel on Climate Change (IPCC), 2014. Climate Change 2014: Synthesis

Report. Contribution of Working Groups I, II and III to the Fifth Assessment Report of the

Intergovernmental Panel on Climate Change [Core Writing Team, R.K. Pachauri and L.A.

Meyer (eds.)]. IPCC, Geneva, Switzerland, 151 pp.

[4] Climate Risk Index, 2018. World Map of the Global Climate Risk Index 1997-2016. Source:

Germanwatch and Munich Re NatCatSERVICE.

[5] Busuioc A., Caian M., Bojariu R., Boroneant C., Baciu M., Dumitrescu A., 2012. Scenarii de schimbare a regimului climatic in Romania pe perioada 2001-2030. Administrația Națională de

Meteorologie, p. 1-25.

[6] Battilani P., Toscano P., Van der Fels-Klerx H.J., Moretti A., Camardo Leggieri M., Brera

C., Rortais A., Goumperis T., Robinson T., Scientific Reports 2016, 6:24328.

[7] Gagiu V., Mateescu E., Smeu I., Dobre A.A., Cucu M.E., Oprea O., Iorga E., Belc N.,

Romanian Biotechnological Letters 2017, vol. 22(1), p. 12240–12249.

[8] Gagiu V., Cucu M., Dobre A., Mateescu E., Oprea O., Belc N., 2014. Contaminarea cu

micotoxina deoxinivalenol a recoltei de grâne a anului agricol 2013-2014, pp. 113, Ed. Inovativ

Media, București. ISBN 978-973-0-18158-6.


155

PASTRY PRODUCTS MADE OF FERMENTED AND NON –

FERMENTED DOUGH, PRODUCED BY THE STUDENTS

FROM THE „GHEORGHE MIRON”, TECHNOLOGICAL HIGH

SCHOOL IN CONSTANTA

Grădinariu L., Asănăchescu S.

„Gheorghe Miron Costin” Technological High School in Constanta


Introduction:

The pastry products made of fermented dough are an important part of people‟s food; they can be consumed either as a dessert during the main meals, supplementing the

content and proportion of the nutritional factors and ensuring the satiability of the

human body, or as a snack, at different times of the day. These products have a high gustative and caloric value, are easy to assimilate, being a basic type of food for people

(20-50% of food consumption). The nutritional value and digestive capacity of the

pastry products made of fermented dough are determined by the content of

carbohydrates, protids (by the quantity of amino-acids), by mineral substances and vitamins.The chemical composition of the pastry products made of fermented dough

depends on the chemical composition of the flour, and on the chemical components

from the auxiliary materials such as sugar, fats, milk, etc.

Materials and methods: The students from our school make specific Dobrudjan pastry products such as:

Dobrudjan cheese pie, Dobrudjan meat pie (șuberek), Macedonian leek pie, Dobrudjan

„mucenici”, „nalagâte” or doughnuts, Norhtern Dobrudja „bocănețe”, baklava with nuts, „uscățele”.

Results: Due to their diversity, preparation methods, and processing of the dough and

fillings, these products allow the students to improve their practical skills and abilities which are so necessary for their qualification and access to the increasing requirements

of the labour market.

Conclusions: All these delicacies from Dobrudja emphasize the keeping of the Romanian tradition (as a type of consumption, flavour, manufacturing technology),

harmoniously interwined with the evolution of customs under integration conditions

and the regional peculiarities of Dobrudja, seen as a multicultural island.

Literature: Leonte, M., Tehnologii, utilaje, reţete şi controlul calităţii in industria de panificaţie, patiserie-

cofetărie, biscuiţi şi paste făinoase, Editura Mileniuum, Piatra Neamţ 2003

Mănăilescu, A., Nicolau Eugenia., ş. a. Tehnologia produselor de cofetărie şi patiserie, Editura

didactică şi pedagogică R.A. Bucureşti, 1993

Moldoveanu, G., Drăgoi, M. Utilajul şi tehnologia panificaţiei şi produselor făinoase, Editura

didactică şi pedagogică R.A Bucureşti, 1993




156

ASSESSMENT OF HEAVY METAL CONTENT IN WHEAT FLOUR

AVAILABLE ON THE BUCHAREST MARKET

Ungureanu E. L., Iorga E., Mustăţea G.*


Bucharest, Romania


Introduction:

Flour is a powder obtained by grinding cereal grains or other plant seeds to be used in diet. Cereals are the main source of food in many countries [1]. Concerning human diet,

in Romania, the most important cereal is wheat, being the most consumed and spread.

Due to the fact that cereal industry and its derived products have a big economic and social importance worldwide, and wheat flour is a commodity for all bread and bakery

industry, the aim of this study was to evaluate the heavy metal content (Lead and

Cadmium) in 15 wheat flour samples purchased from different hypermarkets in

Bucharest.


Heavy metal content was analyzed by atomic absorption spectrometry (GF-AAS), using

an AAnalyst 600 (Perkin Elmer) equipment, after microwave assisted digestion using an Advanced Microwave Digestion System ETHOS EASY (Milestone).

Results:

Lead content in wheat flour samples was between less than limit of detection of the equipment (2 μg/kg) and 235 μg/kg. The cadmium content was between 2 and 8.2

μg/kg. The cadmium content was very low. The average lead content of analyzed

samples was 40.3 μg/kg while the average cadmium content was 4.6 μg/kg.

Conclusions: Excepting one of the samples (having a high lead content) for all the other samples, the

level of heavy metals (lead and cadmium) is low and does not endanger human health.

Literature: [1] Tejera R. L., et al., Nutr Hosp. 2013, 28(2):506-513



157

DETERMINATION OF ACRYLAMIDE LEVEL FROM BREED, BISCUITS

AND OTHER SIMILAR PRODUCTS BY GAS CROMATOGRAPHY

COUPLED WITH MASS SPECTROMETRY

Mihai A.L., Negoiță M.*, Adascălului A.C., Iorga E., Belc N.


Bucharest, Romania


Introduction: In this paper are presented values of the acrylamide (AA) level of assortments of bread,

biscuits and other similar products, obtained by applying a developed method, validated

"in house" and accredited RENAR, according to Commission Regulation (EU)

2017/2158.

Materials and methods: The level of AA in bread, biscuits and ginger bread from different suppliers in

Romania was evaluated between 2016 and 2018. The AA determination of the samples under study was performed by gas chromatography type TRACE GC Ultra, coupled

with triple quadrupole mass spectrometer (TSQ Quantum XLS) from Thermo Fisher

Scientific (USA).

The method is characterized by good accuracy, with RSD(r) below 6%. The detection (LOD) and quantification limits (LOQ) of the method were 1.23 μg/kg, respectively,

3.7 μg/kg. Recovery ranged from 96.57 to 104.63%. The characteristics of the method

meet the criteria required by Commission Regulation (EU) 2017/2158. The method is authorized by ANSVSA and accredited by RENAR since 2016.

Results: The results of the analyses obtained were compared with the reference level from Regulation 2017/2158, provided for each product category, as follows:

- from the 9 assortments analysed for "soft wheat based bread", 4 exceeded the AA

level of 50 μg/kg,

- for biscuits, 7 assortments out of 12 exceeded the AA level of 350 μg/kg, - between two different lots of the same assortment of biscuits, the AA level varies by

about 10%, but both exceed the reference level of 350 μg/kg,

- for biscuits and rusks for infants and young children, 3 assortments out of 7 exceeded the AA level of 150 μg/kg,

- for ginger bread, 1 assortment out of 3 exceeded the AA level of 800 μg/kg.

Conclusions: In the cases where the AA reference levels are exceeded, food business operators are required by „EC Regulation 2017/2158 to establish mitigation measures and benchmark

levels for the reduction of the presence of acrylamide in food” to review their products,

to apply mitigation measures, to adjust their processes and controls in order to reach very low AA levels below the reference levels established by this Regulation.



158

THE IMPORTANCE OF QUALITY OF FLOUR AS REFLECTED

IN THE QUALITY OF BREAD

Popa C., Cheran M.

ColegiulTehnic de Industria Alimentara “Terezianum”, Sibiu


Introduction: Flour resulting from grinding the wheat in different extraction varieties, is the main raw

material used for obtaining bakery products. White flour is usually the raw material for

obtaining bread and baguettes, due to its special physical-chemical and technological characteristics. The two important chemical components of flour, which are further

present in large quantities inside the dough, are gluten and starch. Depending on the

qualities and quantities of these components, we can obtain a good dough by which can result good quality products. The sugar components (sucrose, maltose and glucose) that

favour the alcohol fermentation produced by yeast are also important, by ensuring a

better porosity of bread and baguettes.

Materials and methods: Both during the theoretical and the practical classes, our students are trained both by

classical and modern methods regarding the importance of the quality of flour in

producing bread and baguettes. During the laboratory classes, the students acquire knowledge which is further developed into specific skills and abilities.

The teacher – student relationship is also reconsidered, by creating the possibility to

discover and cultivate the latter‟s abilities. The modern didactic materials and adequate

laboratory equipment allow the teacher to better know the students, their personalities and resources.

Results:

During the laboratory classes our students perform the sensory and physical-chemical analysis of the flour types, determining their acidity, hidration capacity, humidity and

the wet gluten, with the aim of establishing the quality of the flour, which is the raw

material in the bakery industry.

Conclusions: A good quality gluten flour forms a porous dough, uniform and with a dry aspect,

elastic, non-sticky, with a pleasant alcohol flavour. From this type of dough can be

obtained a well risen bread, with a good porosity, an elastic core, and a pleasant taste and flavor.

Literature: Moldoveanu, G., Drăgoi, M. Utilajul şi tehnologia panificaţiei şi produselor făinoase, Editura

didactică şi pedagogică R.A Bucureşti, 1993; Bordei D., Teodorescu, F., Toma, M., Ştiinţa şi tehnologia panificaţiei, Editura Egir, Bucureşti,

2000




159

SUPERIOR CAPITALIZATION OF OAT, BARLEY AND MILLET FLOURS

IN ROMANIAN TRADITIONAL BAKERY PRODUCTS

Popa N.C.

1, Tamba-Berehoiu R.M.2*, Vișan L.V.2 1Farinsan SA, Grăsiștea village, Giurgiu County, Romania, [email protected]

2 University of Agronomic Sciences and Veterinary Medicine Bucharest,59 Marasti Blvd,

District 1, 011464, Bucharest


Introduction: The bakery industry reintegrates now into traditional assortments, cereals used in the past, such as oat, barley, millet [1, 2]. The aim of the research was to

highlight the correlations between rheological and technological parameters of dough,

made from mixtures of cereals: wheat, oat, barley, millet.

Materials and methods: Seven experimental variants were analyzed, namely: dark wheat flour (control) and 6 mixtures of dark flour with oat, barley and millet whole

flours, in 15% and 30% proportions. Dough analysed rheological parameters were:

farinographic water absorption WAf and stability S, alveographic mechanical work W, P/L ratio (resistance/extensibility). Technological analysed parameters were:

technological WAt, temperature T0C and pH after kneading and fermentation. The

bread analyzed parameters were: moisture M, volume V, pH and porosity P (three

repetitions each analysis). The descriptive statistics of all parameters can be studied in previous papers [1, 2].

Results: The technologic WAt correlated (Spearman) with P/L ratio (r=0.847*,

p<0.05), but did not correlate significantly with WAf (r=0.739). Dough T0C after

kneading, acidified pH (r=-0.821*, p<0.05) and decreased S (r=-0.964***, p<0.001).

Farinographic S correlated positively with dough pH after kneading (0.786*, p<0.05).

Dough pH after fermentation correlated extremely significant with pH after kneading (r=0.955***, p<0.001). Correlations between bread M, V, pH, P and WAf, S, W and

P/L ratio can be seen in the table below. Param. M (%) V(cm

3/g) pH WAf (%) S (min) W(10E

-4 J/g) P/L

M (%) 1.000 0.821* 0.321 0.757

* 0.679

V(cm3/g) -0.643 1.000 -0.750 0.143 -0.468 -0.821

*

pH 0.018 0.180 1.000 0.288 0.883**

0.009 -0.144

P (%) -0.643 0.500 -0.559 -0.929**

-0.679 -0.523 -0.714

The higher influence on bread pH had dough T0C after kneading (r=-0.883**, p<0.01).

Bread with higher P came from flours with lower WAf (r=-0.929**, p<0.01).

Conclusions: The most important predictor of bread V was P/L ratio (r=-0.821*,

p<0.05). Flours mixtures with a lower P/L ratio had higher bakery potentials. Dough

rheology is a powerful tool for selecting flours mixtures, in order to obtain diversified and fibers-rich bakery products.

Literature: [1] Tamba-Berehoiu R. M., Turtoi M.O., Visan L. V., Popa C. N., The Annals of

the University Dunarea de Jos of Galati - Fascicle VI Food Technology, 2017, 41(2), 102-114;

[2] Popa N. C., Tamba-Berehoiu R. M., Simion V., Visan L., Scientific Papers Series-

Management, Economic Engineering in Agriculture and Rural Development, 2017, 17(3), 313-322.



160

INSTRUMENTS FOR ANALYSIS OF FOOD PRODUCTS GENERATED BY

MANAGEMENT OF KNOWLEDGE

Șerbancea F.

1*, Stanescu A.2, Belc N.1

1National R&D Institute for Food Bioresources - IBA Bucharest, 6 Dinu Vintila, 021102

Bucharest, Romania 2Academia de Studii Economice din București, Facultatea de Management


Knowledge Management introduces a one-stop-shop approach, namely knowledge, bringing together a set of intellectual property transfer processes. The main challenge in

assessing the compliance of a food product derives from the presence of investigative

tools. The paper presents the importance of knowledge management in the development

of food conformity analysis tools, exemplified by the database of analytical markers and analysis techniques used in the development of new methods of food quality

monitoring.

Introduction: An important aspect in knowledge management is the identification of criteria for the

selection of knowledge captured and disseminated within and outside the organization

so as to keep up with the pace of change in the field. Knowledge Management provides

solutions related to the creation of integrated databases that allow users to evaluate both structured and unstructured knowledge.


Between 2016 and 2017, more than 100 bibliographic sources were analyzed and processed by keywords relevant to the database of markers and analytical techniques

used to assess food compliance. European regulations, regulatory harmonization and

new trends in food quality monitoring have been sources of information in research [1].

Results:

Database of analytical markers and appropriate analytical techniques used in the food

conformity assessment, integrated into the Lactatfals Protocol elaborated within the

INCD IBA Bucharest [2].

Conclusions:

The implementation of knowledge management allowed generation of the results included in the database. The information recorded in the database facilitated the

fingerprinting of 22 samples of cow's milk using the 1 H-NMR technique.

Literature: [1] EFSA, 2017. List of competent organisations designated by the member states which may

assist EFSA with its mission. Parma, 11th October

[2] ȘERBANCEA Floarea, BELC Nastasia, STĂNESCU Aurelia, Risk factors in the assessment

of the conformity of falsified dairy products, Quality - Access to Success, 2018, vol.19 (no 163),

pages 133-139



161

THE CONTROL OF THE WHEAT RECEPTION IN THE ROMANIAN

MILLING INDUSTRY. HAZARD ANALYSIS FROM THE RECEPTION TO

THE CLEANING PROCESS

Tulbure A.*, Danciu C

Faculty of Agricultural Sciences, Food Industry and Environmental Protection,

"Lucian Blaga" University of Sibiu


Introduction: According to COCERAL (The European Organization of Traders of Agricultural Raw Materials), in Romania, in 2017, approximately 2 million hectares of

wheat are farmed, the main cultivated species being Triticum aestivum (the subspecies

vulgare and spelta) and Triticum durum. The pedoclimatic conditions, as well as the cultivated wheat species, provide the special qualities of Romanian wheat, whose main

destination is bread manufacture [1]. This paper emphasis the need to assess and to

determine the preventive measures related to biological, physical and chemical hazards

which occur along the process flow, from reception, to the preparation of wheat for milling (process flow control from reception to cleaning), proving the importance

associated to the implementation of systems for the management of food product quality

and safety, from the agricultural producer to the end user [2]. Materials and methods: To establish the real quality of the stored wheat, the Grading

Handbook is used as a work instrument. Furthermore, the wheat quality at the reception

was assessed using the following SMCSA instruments [3]: Process flow for cereal cleaning, The Self-check program. Acceptance of wheat, Risk analysis, preventive

actions upon wheat reception, Determining CCPs in wheat reception and Monitoring

form for CCPs upon wheat reception. Results: The following aspects have been highlighted: - the upstream and downstream stages of the analysed operation;

- the equipment, the provided utilities, the environment;

- the connections within the food chain; - the laws in the field;

- the customer‟s requirements;

- the envisaged use of the products. Conclusions: The considerations recorded throughout this work lead to the following

conclusions: the need for a careful assessment of the suppliers, based on pre-established

criteria; the need to audit the suppliers according to the procedure; the need to control

the documents which accompany the transport; the need to sample and test the batches in view of reception.

Literature: [1] Banu I. and collab., 2011, Galați University Press, ISBN 978-606-8008-99-8

[2] Bratu, I, 2013, Publishing House of “Lucian Blaga” University of Sibiu, ISBN 978-606-12-

0454-3 [3] XXX, SR EN ISO 22000:2005 Food safety management systems. Requirements for any

organization in the food chain.



162

TOTAL POLYPHENOLS, VITAMIN C AND ANTIOXIDANT CAPACITY BY

PHOTOCHEMILUMINESCENCE OF SOME FRUITS AND VEGETABLES

Zachia M.*, Multescu M., Iorga E.


Bucharest, Romania


The antioxidants found in food can interact among themselves and result in synergistic,

additive, and antagonistic interactions. Naturally occurring antioxidants, including antioxidant vitamins (e.g., vitamin C) and phytochemical antioxidants (e.g.,

polyphenols), when combined, can result in synergistic interactions with application in

food systems. The synergistic effects provided by these antioxidants have implications in the biological systems as a defense mechanism against oxidative stresses, but also

can be applied to food quality and food shelf life. In this research work we tried to find

out the interactions among polyphenols, ascorbic acid and the effect in the antioxidant

capacity using photochemiluminscence methods in hydrophilic and lipophilic systems for some fruits and vegetables.

Introduction:

Many compounds can act as antioxidants, and they can be classified according to their source, function, mechanisms of action, and chemical structures. Depending on the

sources of antioxidants, they can be divided into natural antioxidants, synthetic

antioxidants, and nature-identical synthetic antioxidants.


The fruits and vegetables (pomegranate, papaya, white cabbage, red cabbage, black

grape, red bell pepper, green bell pepper, yellow bell pepper, lemon, kiwi, broccoli)

were purchased from Romanian local supermarkets. The fresh material was stored for no more than 3 days at 4

0C prior to analysis.

The following methods were used: determination of ascorbic acid (AOAC, 2006),

determination of total phenolics (Folin-Ciocalteau reagent), determination of total antioxidant capacity (using the PCL assay).

Results:

Determinations have been made on the content of the two classes of bioactive compounds analysed in various fruits and vegetables.

Excluding the values obtained from the red cabbage, it has established a good

correlation between the antioxidant capacity of the analyzed samples in the hydrophilic

system (expressed as mg vitamin C equivalent/g fresh weight) and the values of the content of vitamin C expressed as mg/g fresh weight.

In the lipophilic system, the results had a weaker correlation; the antioxidant capacity

expressed in mg Trolox /g fresh weight in relation to the content of polyphenols expressed in mg gallic acid /g fresh weight) was poor.



163

FRESH COW CHEESE USED TO FILL LEAVENED DOUGH

Zaharescu D., Gîrjoabă S.

Colegiul Tehnic de Industrie Alimentară Terezianum Sibiu,

*Corresponding authors: [email protected], [email protected]

Introduction:

Fresh cow's cheese is an assortment of cheese that is highly appreciated due to its high

nutrient content, mineral salts and vitamins, its pleasant taste and its light digestibility.


Determination of the acidity of the cheese

Principle of method. Acidification is determined by titration with alkaline solution. Working mode: Weigh 5 g of cheese with an accuracy of 0,01. It is placed in a

porcelain mortar where it is homogenized with warm water at 35-40 ° C. The water is

gradually added in small amounts until a total volume of 50 ml is reached. Place 3-4

drops of phenolpheline and titrate with NaOH n / 10 to persistent pink.

Results:

The acidity of the cheese is expressed in degrees Thorner (T0)

Conclusions: The fresh cow's cheese is presented in the form of a creamy, soft creamy, white to

yellowish-white paste. The taste is pleasant, grainy, without a hint of sour or bitter.

The water content varies between 70 and 80% and the fat, relative to the product as

such, varies between 8 and 10% in the fatty cheese. The sensory properties, physico-chemical and microbiological conditions to be met by

fresh cow's cheese are as follows:

a) Sensory properties Attractive appearance: homogeneous, clean, no whey leakage

Consistency: Fine, creamy, non-friable paste, the poorly grungy structure is admitted to

semigraphy and lean types. Color: white to yellowish, uniform throughout the table

Smell and taste: Pleasant, characteristic of lactic fermentation, no odor and foreign taste

(sour, bitter, moldy, smoked, yeast etc.)

b) Physical and chemical properties




164

REPLACING CHEMICAL DOUGH CONDITIONERS WITH ENZYMES

Arghire C.*, Codină G.G.



Introduction:

The trends for all the food products and for the bread also is to reduce the list of

ingredients to get „clean label” for a high nutritional value. Dough conditioners are ingredients or chemical products added to bread dough to

improve the quality of the bakery products like volume, texture, crumb, freshness.

Emulsifiers, oxdizing agent like ascorbic acid, reducing agents like cysteine, yeast nutrients like sulfates, pH regulators are the compounds of dough conditioners which

can be substituted by the enzymes. Emulsifiers help dough strengthening, white color

and softness of the crumb, freshness of the bread. Materials and methods:

For this study, to substitute a bread improver (content: soy flour, wheat flour, emulsifiers DATEM, mono- and diglicerides, ascorbic acid, cysteine) in recipe formula,

medium dosage 0.25% w/w, are used one mix of enzymes (alpha-amilase, lipase,

xilanase, glucose-oxidase), medium dosage 0.012% w/w. To improve the fermentation and to obtain volume, crust color of the bread and anti-staling effect, alpha-amylase in

combination with xylanase is used. The strengthen dough was obtained by the glucose-

oxidase enzymes. The emulsifiers are substituted by using lipase.

Results: The optimal formula for the mix enzymes was detrminated after the complex analysis

of the dough by Mixolab and the sensory analysis of the bread samples for thee storage

days.

Conclusions: Results indicated that using the optimised mix enzymes formula, the bread obtained

with superior quality was similar to the bread obtained with bread conditioner.



165

FERMENTATION – METHOD OF PRESERVING AND IMPROVING THE

NUTRITIONAL QUALITY OF BAKERY PRODUCTS

Belc N.*, Mohan G., Catană L., Catană M.


Bucharest, Romania


Introduction: Fermentation produced by microorganisms is one of the oldest ways of preserving food

by preventing them from spoilage, thus being referred to as a biological preservation

method, biopreservation, method of preserving food using beneficial microorganisms. Foods subjected to the fermentation process undergo remarkable changes in sensorial

attributes, especially taste, which in principle allowed, over time, the creation of new

innovative food products.

Materials and methods: Studies and literature have highlighted the importance of biotechnological applications

of lactic bacteria in cereal based products, creating new opportunities to improve

functional and nutritional quality and texture of conventional or gluten-free products using lactic bacteria sourdougs.

Results:

In bioconservation, beneficial microorganisms are used to prevent food spoilage and

prevent their contamination with pathogens. Lactic bacteria are probably the most commonly used due to their unique properties, to release bacteriocins and other

antimicrobial compounds (ethanol, H2O2, diacetyl, etc.) but also because they are

harmless to humans. Because they are non-oxygenated microaerophiles, they can not cause extreme changes in food and, due to their diversity and complexity, they can

adapt to different conditions.

In their functioning as an effective bioconservant, lactic acid bacteria do not necessarily have to start the fermentation process, and in this sense, lactic bacteria are selected

either for their metabolic properties that determine fermentation or for their

antimicrobial activity that is important for preserving food. The United Nations Food

and Agriculture Organization (FAO) has often mentioned that the process of fermenting food is an alternative with low energy conservation process ideal for all areas of the

world because it does not need refrigeration.

Conclusions: Studies and literature have highlighted the importance of biotechnological applications

of lactic bacteria in cereal based products, creating new opportunities to improve

functional and nutritional quality and texture of conventional or gluten-free products using lactic bacteria sourdougs.



166

ASPECTS CONCERNING TO THE ROLE OF YEASTS IN THE

FERMENTATIVE INDUSTRY

Dabija, A.*, Rebenciuc, I., Codină, G.G. 1Faculty of Food Engineering, Stefan cel Mare University of Suceava,13 Universitatii Street,

720 229 Suceava, Romania,


Introduction: The most widespread use of yeasts today is that of performance agents in alcoholic fermentation. These yeasts are "true" yeasts belonging to the genus Saccharomyces

Meyen Rees with stable fermenting properties and maintenance of enzymatic activity

until the end of the process. Yeast has been used by humankind for thousands years in fermenting beverages and food. By evolution of these activities, new Saccharomyces

species were created by interspecies hybridization or polyploidization. The yeast most

used and best known from the biochemical and genetic point of view belongs to the

species Saccharomyces cerevisiae. Traditional industrial attributes of this yeast take account of its primary role in food fermentations such as beers, cider, wines, sake,

alcoholic beverages, bakery products, dairy products, sausages, and other fermented

foods. Additional established industrial processes involving Saccharomyces cerevisiae yeasts are production of fuel ethanol, single-cell protein (SCP), feeds and fodder,

industrial enzymes, and small molecular weight metabolites.

Materials and methods: Several specialized Saccharomyces cerevisiae strains were obtained in recent years,

possessing a wide range of optimized or novel biotechnological properties, capable of

satisfying the demanding nature of modern food-making trade. In this paper we review

the most recent practices of Saccharomyces cerevisiae in the food industry and account recent advances in yeast strain improvement. Finally, we discussed the current state and

future perspectives for using yeast in the bakery industry which it is near wheat flour

and water one of the principal raw materials used in bread making.

Conclusions:

The industrial importance of Saccharomyces cerevisiae in food industry is continuously

enlarged. Acknowledgment. This work was supported by a grant of the Romanian National Authority for

Scientific Research and Innovation, CNCS/CCCDI – UEFISCDI, project number PN-III-P2-2.1-

BG-2016-0079, within PNCDI III.

Literature: [1] Dabija, A., Drojdia de panificatie – utilizari, perspective, Editura Tehnica-INFO, Chisinau,

2001

[2] Ermakova, A., M., et al., Indo American Journal of Pharmaceutical Sciences, 2017, 4(9),

3044-3049

[3] Johnson, E.A., Applied microbiology and biotechnology, 2013, 97 (2), 503-517 [4] Sicard, D. and Legras, J.L., Comptes rendus biologies, 2011, 334 (3), 229-236



167

ACRYLAMIDE LEVELS REDUCTION IN FOOD INDUSTRY -ACRYLAWAY

Grigoriu A. M.

1*, Iacobescu C.G.1, Stoica A.2, Alexandru S.2

1 SC GAMA SERV 95 SRL & NOVOYZMES A/S Denmark

2 Politehnica University of Bucharest, Faculty of Applied Chemistry and Materials Science


Introduction: A new EU regulation (Commission Regulation 2017/2158 of 20 November 2017) on

acrylamide is setting benchmark values in several categories that will affect the bakery and snacks sectors. This regulation on acrylamide reduction came into force on April

11, 2018. Acrylamide is a suspected carcinogen that forms when starch foods are

treated at high heat. The new EU regulation sets lower „benchmark values‟ in product categories that include French fries, potato crisps and other products made from potato

dough, bread, breakfast cereals, fine bakery such as cookies, cereal bars, coffee and

coffee substitutes and bay food. Starting in April, food business operators who „produce

and place‟ foods in these food categories on the European market must provide evidence that they have taken steps to reduce acrylamide in the production and

products.

Acrylamide forms naturally in foods during frying, baking or extrusion with low moisture content and high temperature (around 120 °C and higher). Acrylamide is a by-

product of the Maillard reaction. The process involves reducing sugars and amino acid

asparagine. Asparaginases are able to reduce acrylamide levels because they convert asparagine

into aspartic acid before heating and Maillard reaction. This bypass the formation of

acrylamide. Asparaginases are specific to asparagine and do not affect any other amino

acids.

Results:

Reducing acrylamide should avoid affecting consumers acceptance of texture, taste,

flavour and smell; labelling; chemical and microbial safety; nutritional quality and other factors.The level of acrylamide varies in different products with different production

processes. Solutions must be tailored to the specific manufacturing process.

Conclusions: Acrylaway is Novozymes asparaginase for food application that effectively reduces

acrylamide (up to 90%) in dough – based products without influencing product, taste or

appearance. Acrylaway is a non-GMO enzyme produced by submerged fermentation of

Aspergillus oryzae.



168

ENHANCING YOUTH (18-26) EMPLOYABILITY IN BAKERY SECTOR

Iorga S.*, Mohan G., Duta D., Dumitru O.


Bucharest, Romania


Introduction:

Why the Project is needed?

High rate of unemployment (the average youth unemployment rate is 21.4% in

EU countries and 18.4% in Turkey according to Eurostat data).

Low competence of youth (uneducated, early school leaving, inability to follow

developments in specific sectors).

Lack of innovative training materials (Effective training and education

materials are needed to reconnect members of this group with the labour market

and improve their career prospects)


Target groups: Youth employees in bakery sector

Unemployed youth

Universities

NGOs Trainers

Results: Output 1 Evaluation of Need Assesment Survey of Each Country and European

Union Situation Survey

Output 2 Best bread production training material and handbook

Output 3 Sensory Assesment Training Material and Handbook Output 4 Hygiene and Sanitation Handbook

Output 5 EU and Turkey Legislation Handbook

Output 6 Curricula of bread production training Output 7 Open Educational Tools

Output 8 Smart-phone application

Output 9 Impact Analyses Report

Conclusions:

The project priority:

Achievement of relevant and high quality skills and competences

Social inclusion

Promoting quality youth work.



169

FACTORS AFFECTING THE PROPERTIES OF SOURDOUGH

Ognean M.*, Ognean C.F.

Lucian Blaga University of Sibiu, Faculty of Agricultural Sciences, Food Industry and

Environment Protection 7-9 Dr. I. Ratiu St., 550012 Sibiu, Romania


Introduction:

Despite of long history, breadmaking is an evolving technology. The technologist and

science researcher found different methods, machines and ingredients in help to reduce the costs of production, to control the time, to better preservation and to keep the bread

fresh. All of these change the bread and perception of bread as a traditional, safe and

healthy food. Sourdough could improve the perception of bread [1][2].


Using different flours we prepared sourdough from scratch, using only the

microorganism present in raw material, in different condition (flour:water ratio,

temperature, time of fermentation, refreshment ratio). We analysed the total titratable acidity (TTA), pH, and sensory characteristics, power of gas production and lactic acid

and acetic acid by HPLC.

Results: Graham flour and black flour showed better acidification than white flour but pH was

very similar in sourdough. At high temperature of fermentation stabilisation of

sourdough occurs faster than at low temperature. At low ratio water:flour (0.6:1), the TTA of sourdough was higher and more acetic acid is developed. At high ratios, the

yield of acids is higher and more lactic acid is developed.

Conclusions:

By changing the parameters during the preparation of sourdough it is possible to obtain a very large array of possibilities. By manipulation of these the bakers could obtain

different products with specific properties and sourdough prepared by them could create

a new image in the market.

Literature: [1] Gobbetti, M., Rizzello, C.G., Di Cagno, R., De Angelis, M., Food Microbiology, 2014, vol.

37, 30-40

[2] Sadeghi, A., Biotechnology, 2008, vol. 7, 413-417



170

CONSUMERS’ PERCEPTION ON ROMANIAN TRADITIONAL FOOD

Sîrbu A.1,2*, Vasilescu L.3

1"Constantin Brancoveanu" University, FMMAE Ramnicu Valcea

Nicolae Balcescu Bld., No. 39, Ramnicu Valcea, 240210 Valcea;

2University of Agronomic Science and Veterinary Medicine Bucharest, Marasti Bld., No. 59,

011464 Bucharest, Romania 3National Agricultural Research Development Institute Fundulea, N. Titulescu St, no. 1,

Fundulea, 915200 Calarasi, Romania


Introduction: In the last decades, different international bodies as Slow Food foundation and Terra

Madre movement have voiced up preventing the disappearance of local gastronomic traditions; and asked consumers to pay more attention to food quality; they proposed to

encourage people‟s education for a finest gourmet sense. Different innovative projects

as TRAFOON secured knowledge transfer regarding traditional food to SMEs across the Europe, too.

So, the interest to valorize the national heritage and local food has increased, especially

as a reaction of globalization, in order to keep national cultural identity and ensure a

fair access for local food small businesses on regional markets. In that way, food production associated to local or region habits and/or traditions has

been promoted. For instance, in Romania national regulations about the conditions and

criteria to certify traditional food have been put in force since period of 2004-2014; and different local associations and a national federation grew up afterwards.

Generally speaking, traditional food is a food produced according to the heritage of at

least three generations by using traditional and/or local ingredients, composition and/or recipes without additives; or traditional type of production and/or processing methods.

The objective of this study aims at assessing the perception of the consumers about

Romanian traditional food.

Materials and methods: According to a marketing methodology based on interview, a survey was performed in

2018. Data analysis was performed by Statistical Package for the Social Sciences (SPSS

11.0) for Windows.

Results:

Results showed that traditional food are correctly associated with gastronomic heritage

from a certain local area, but no-knowledge about certification and fair trade. Preference for traditional food has been expressed especially for dairy and meat

foodstuffs and less for bakery products.

Conclusions: Consumers‟ behaviour should be improved through a suitable information.



171

EXPLOITATION OF AGROFOOD RESEARCH EXPERTISE THROUGH

KNOWLEDGE TRANSFER TO THE PRIVATE SECTOR, IN ORDER TO

OBTAIN NUTRITIONAL OPTIMIZED AND SAFE FOOD

Șerbancea F.

1*, Belc N.1, Moșoiu, C.1, Drăgancea, B.1, Stănescu A.2

1National R&D Institute for Food Bioresources - IBA Bucharest, 6 Dinu Vintila, 021102

Bucharest, Romania 2Academia de Studii Economice din București, Facultatea de Management


Introduction:

IBA Bucharest is a food research institute involved in developing innovative solutions

to the current issues facing the food sector and to make steps forward on applied research on food sector. IBA Bucharest‟s activity is focused on four major research

areas of interest, as follows: Food safety (Food preservation, food contaminants and

food packaging), Nutrition (the influence of diet on health and food intolerances,

functional foods), Food (Bio)technologies, Consumer science.


The Interest of IBA Bucharest is an active participation in R&D projects at national and

international levels, by building partnerships with companies in the food sector and connexes areas as biotechnologies and agriculture, with other research organisations or

scientific institutes, in order to create high-quality food and also to promote good

nutrition and a healthy lifestyle: Laboratories: Nutrition, Food Chemistry, Colloidal Biochemistry, Packages and

packaging technologies, Microbiology-Elisa, Molecular biology, Nuclear Magnetic

Resonance (NMR), Sonsory analysis, Chromatography.

Pilot plants: Grain and flour processing pilot plant, Meat processing pilot plant Vegetables and fruits processing pilot plant.

The project promotes IBA Bucharest‟s services through thematic events and individual

meetings with companies in the private sector, thus encouraging them to seek technical assistance and advice them in order to develop their business or to solve some of their

specific business issues.

Results:

It consists in capitalizing expertise through research in food quality - sensory, hygienic,

technological, nutritional and ethical - through knowledge transfer to private economic

environment, in order to achieve safe and nutritional optimized food.

Conclusions:

The project will facilitate the food industry companies access to IBA Bucharest‟s

research facilities and it will develop innovative solutions in order to obtain new, safe

and sustainable products and technologies.


7th International Conference

BIOATLAS on Food and Tourism

SIBIU, ROMANIA 25-26 MAY 2018

http://bioatlas.rosita.ro

http://neefood2015.rosita.rohttp:// ORGANIZERS

Romanian Association for Information Technology in

Agriculture, Food and Environment University "Lucian Blaga", Sibiu, Romania Centre for Complexity American Hotel Academy Romanian Society for Etnopharmacology

CONGRESS CHAIR

Prof. univ. dr. ing. ROMULUS GRUIA

PARTNERS

o S.C. HOFIGAL EXPORT IMPORT S.A. o ROPAM – ROMANIAN ASOCIATION OF HERB GROWERS o CLARION Publishing House

INTERNATIONAL SCIENTIFIC COMMITTEE

Prof. Michael Mulvey Ph.D. Faculty of Tourism and Food, DIT, Ireland Prof. Ganesh Bora Ph.D., University of Mississippi, USA Prof. Miklos Herdon Ph.D., University of Debrecen, Hungary Prof. Werner Hofacker Ph.D., University of Applied Science, Konstanz, Germany Acad. Prof. Valerii Sukmanov, Hab., DonNUET, Ucraine Prof. Monica Tereza Buscaiu Neagu Ph.D., Polytechnic Univ. of Valencia, Spain Prof. Gilles Bedoux Ph.D University Bretagne Sud Vanne, France Prof. Maria Isabel Berruga Fernandez, Univ. Castilla La Mancha, Spain Prof. Mark Shamtsyan Ph.D. St. Petersburg, State Institute of Technology, Rusia Prof. Stefan Stefanov, Univ of Food Technology, Bulgaria Prof. Gianluca Schillaci Ph.D., Univ. of Catania, Italy Prof. Patrizia Restani Ph.D., University of Milano, Italy Prof. Usanee Suthammaporn, Ph.D., International School of Tourism, Thailand Prof. Vladimir Telichkun, Ph.D., Hab., NUFT, Ucraine Prof. Mona Popa, Ph.D., USAMV Bucharest, Romania Prof. Mihaela Badea PhD, Transilvania University of Brasov, Romania Prof. Gheorghe Voicu, Ph.D., Univ. Politehnica Bucuresti, Romania Prof. Tucu Dumitru, Ph.D., University Politehnica Timisoara, Romania Prof. Dumitru Mnerie Ph.D., Univ. Politehnica Timisoara, Romania Prof. Ovidiu Tita, Ph.D., Univ. Lucian Blaga, Sibiu, Romania Prof. Mihaela Tita, Ph.D., Univ. Lucian Blaga, Sibiu, Romania Prof. Petru Alexe Ph.D., Univ. "Dunarea de Jos" Galati, Romania Prof. Stanka Damianova Ph.D., Univ. of Ruse, branch Razgrad, Bulgaria.

ORGANIZING COMMITTEE President: Prof. Romulus Gruia, Ph.D, Faculty of Food and Tourism, Transilvania University of Brasov, Romania.

MEMBERS

Prof. Liviu GACEU, Ph.D., Transilvania University of Brasov, Romania Prof. Nicolae Tane, Ph.D., Transilvania University of Brasov, Romania Prof. Angela Marculescu, Ph.D., Transilvania University of Brasov, Romania Prof. Ovidiu Tita, Ph.D., Univ. Lucian Blaga, Sibiu, Romania Prof. Mihaela Tita, Ph.D., Univ. Lucian Blaga, Sibiu, Romania Prof. Mihaela Badea Ph.D., Transilvania University of Brasov, Romania Prof. Dumitru Mnerie Ph.D., Univ. Politehnica Timisoara, Romania Prof. Birca Adriana, Ph.D., George Baritiu University, Brasov, Romania Prof. Stanka Damianova Ph.D., Univ. of Ruse, branch Razgrad, Bulgaria Prof. Thierheimer Walter Ph.D., Transilvania University of Brasov, Romania

CONFERENCE SECRETARY MEMBERS Drd. Eng. Oana Bianca Oprea Amalia Adam Raisa Samoila Luiza Voicila

Andrei Aparaschiv



Title Autors Pg.

Study on antibacterial effects of cinnamon

essential oil and cinnamon extracts Andriş A., Gruia R. 172

Explore ICT usage characteristics in business

relationship of agro-food supply chain

Boros-Papp S., Várallyai L.,

Péntek Á. 173

Relation between corporate size and ICT usage in

agro-food SMES

Botos Sz. , Várallyai L. , Szilágyi

R., Felföldi J. 174

Baked goods consumption habits in the gluten

free diet Csapóné Riskó T, Péntek Á. 175

A system of sustainable resource management

indicators for restaurants Florescu G. I. 176

Ayurvedic plants extracts embedded in a

bioactive glass matrix for antimicrobial thin films

Floroian L., Gaceu L., Manea A.,

Enache D., Puchianu Ghe., Badea M. 177

Analysis of application of ERP systems at

Hungarian meat companies

Füzesi I., Felföldi J., Csordás A.,

Lengyel P. 178

Psycho – gastronomy study, with applications in

„body meloimpact” on direction of melo-psycho-

nutrition

Gruia R. 179

Bioeconomic principles in the field of agri-food

and responsible tourism, through biocomplexity

paradigm

Gruia R., Gaceu L. 180

Decision support system applications in the

hungarian food industry

Herdon M., Debrenti A. S., Csordás

A. 181

Development support of diversified food

production and agrotourism by innovative

agroforestry education

Herdon M., Tamás J., Burriel C.,

Várallyai L., Lengyel P., Pancsira

J., Botos Sz.

182

Possibility of agri- and food industry applications

in higher education Kovács T., Várallyai L., Szilágyi R. 183

Co-authorship network analysis of scientific

articles on wine production

Lengyel P., Török É, Pancsira J.,

Füzesi I. 184

Short review upon some functional bakery

products in Romania Oprea O. B., Gaceu L. 185

Benefits of operating a webshop in rural development Péntek Á., Csapóné Riskó T. 186

Wine road - an instrument for the promotion of

rural tourism in southern Dobrogea

Popescu M., Gruia R. Ranca A. 187

Management of healthcare waste in the m'sila

region (Algeria)

Rebbas K., Bounar R., Miara M. D.,

Benhissen S., Habbachi W., Merniz N. 188

Research of calorific power for wood species in

Romania

Spirchez Gh. C., Lunguleasa A.,

Gaceu L. 189

Experimental research in handling of human

target on road events in mountain turistic areas

Thierheimer A., Alexandru C.,

Ţane N., Thierheimer W. 190

Wine list optimization – a customer behaviour

perspective Turcas I., Enache I.C. 191

Correlation between chemical parameters of apple

fruits and postharvest quality preservation during storage Vasile Scăeţeanu G. 192

A look at tourism sustainability of Riobamba-

Ecuador through economic indicators Verdugo C.M. 193

Survey study concerning of mycotoxins general

Characteristics and their possible presence in

Agricultural and food derived products

Scollo A. S., Huzuna A., Floroian L.,

Panait D., Gaceu L., Marculescu A.,

Oprea O.B., Restani P., Badea M.

194



172

STUDY ON ANTIBACTERIAL EFFECTS OF CINNAMON ESSENTIAL OIL

AND CINNAMON EXTRACTS

Andriş A.1*, Gruia R. 1 1 Transilvania University of Brasov, Faculty of Food and Tourism


Introduction: Taking into account that pathogens of food origin are responsible for

many infectious diseases and increase public health problems in the world,

counterfeiting techniques are the subject of many research.

The theme is important because food-borne diseases are not limited to

developing countries and research on preservatives that can inhibit the bacterial

degradation of food and cosmetics is useful for permanent maintenance and

improvement of health.

Materials and methods: Starting from the idea that one of the main properties of

extracts, volatile oils and the main cinnamon compounds is antimicrobial activity

against Gram-positive and Gram-negative bacteria, it is appropriate to study this plant

because by its intake to fight against bacteria responsible for diseases infectious

diseases in humans, and are also responsible for the degradation of food or cosmetics.

Results: In recent years, several investigations have shown in vitro the presence of an

antibacterial activity of volatile scrap oil against bacteria that can cause food

poisoning.

Conclusions: The aim of the paper is to contribute by investigating the effects of

cinnamon on nutrients and molecular bonds, on cosmetics and on active (intelligent)

packaging. It is desirable to demonstrate the bactericidal ability of volatile oil and

cinnamon extracts, respectively, to inhibit the development of pathogens without

adding chemical preservatives, in many cases being less appreciated by consumers.

Literature: [1] Chaudhari, L.K.; Jawale, B.A.; Sharma, S.; Sharma, H.; Kumar, C.D.; Kulkarni, P.A.

Antimicrobial activity of commercially available essential oils against Streptococcus mutans.

J. Contemp. Dent. Pract. 2012, 13, 71–74

[2] Gupta, A.; Duhan, J.; Tewari, S.; Sangwan, P.; Yadav, A.; Singh, G.; Juneja, R.; Saini, H.

Comparative evaluation of antimicrobial efficacy of Syzygium aromaticum, Ocimum sanctum

and Cinnamomum zeylanicum plant extracts against Enterococcus faecalis: A preliminary

study. Int. Endod. J. 2013, 46, 775–783.




173

EXPLORE ICT USAGE CHARACTERISTICS IN BUSINESS RELATIONSHIP

OF AGRO-FOOD SUPPLY CHAIN

Boros-Papp S.1, Várallyai L.1, Péntek Á.1* 1Department of Business Informatics, University of Debrecen, Hungary,

*Corresponding author: e-mail: [email protected]

Introduction: Food sector is increasingly becoming a closely interconnected system

with a whole network of complex relationships. Supply chains are highly complex

systems and they are built on a lot of partnerships and forms of cooperation.

The length and complexity of the chains have a significant effect on the quality

of information flow among chain members and the amount of inventory levels.

Information and Communication Technologies (ICTs) play an increasingly important

role in supply chain management. Use of ICT is unavoidable in business relationships.

Materials and Methods: The usage of ICT supporting transactions is lagging behind

in business relationships of chain actors. At the same time there is a demonstrable and

measurable link between enterprise performance and ICT use. Maintaining or enhancing

competitiveness is easier by taking advantage of opportunities provided by ICT tools.

Which ICT tools are used by enterprises, of course, depends largely on the degree of IT

development.

Results: Our main task is to identify the chain actors and explore the chain management

toolbox for food products produced from agricultural raw materials. In the quantitative

phase of our research we made survey relating to use of ICT among the agricultural

small and medium sized enterprises (SME) sector and in the primary producer sector,

focusing on the Northern Great Plain region.

Conclusions: Overall, domestic enterprises and mainly primary producers do not use

even basic ICT tools at a level - which would be useful for their operating – than what

would be expected, so productivity and the growth of efficiency are also inhibited. One

of the reasons is the lack of appropriate ICT knowledge of owners and employees so

they cannot take advantage of the opportunities offered by ICT properly.

Literature: [1] Gilmore, A., Carson, D., and Grant, K., 2001. SME marketing inpractice, Marketing

Intelligence&Planning, 19 (1), 6-11

[2] Motwani, J. A., Jiang, J.J., and Kumar, A., 1998: A comparative analysis of manufacturing

practices of small vs. large Western Michigan organizations. Industrial Management & Data

Systems, 98 (1), 8-11.




174

RELATION BETWEEN CORPORATE SIZE AND ICT USAGE

IN AGRO-FOOD SMES

Botos Sz. 1*, Várallyai L. 1, Szilágyi R. 1, Felföldi J. 2 1Dept. of Business Informatics, University of Debrecen, Hungary,

2Dept. Dept. of LogisticsManagement, University of Debrecen, Hungary,

email:[email protected] *Corresponding author: email:[email protected]

Introduction: In our article differences between corporate size categories have been

analysed on the basis of survey data from enterprises operating in the primary

agricultural production and the secondary food manufacturing part of the agro-food

supply chain.

Our aim is to reveal whether a close relationship between the small and medium

size categories as treated officially. It could be also determine how wide the gap is

between enterprise sizes (micro, small, medium and large) categories regarding the use

of Information and Communication Technologies (ICT).

Materials and methods: Data set about ICT usage of 500 enterprises were recruited

for our survey by a market research company and the survey was conducted in the fourth

quarter of 2017. Enterprises involved from all four size categories, however, as the

number of surveyed large companies operating in the agro-food sector was not suitable

for further analysis, this category was excluded.

Additionally, Eurostat data set with 12 indicator and broken down to 3 size

categories (small, medium and large) is also involved and analysed.

Results: Our results suggest the difference in ICT usage characteristics between small

and medium categories is not higher than between medium and large ones on the basis

of analysis of the secondary data set. ICT use of large and small categories, however,

shows a significant difference.

Conclusions: The analysis made on our survey data shows no significant difference

between small and medium enterprises regarding ICT usage features, however, between

micro enterprises and the larger ones, there is.

The growing complexity of the vertical and horizontal cooperation within the

chain may motivate smaller, mainly micro enterprises to stimulate their ICT usage and

use of advanced technologies, in our opinion a dedicated ICT strategy is needed and it

should focus on this size class as these enterprises mean an important part in the agro-

food sector.

Literature: [1] Felföldi, J., Botos, Sz., Péntek, Á., Szilágyi, R., Várallyai, L.: Studying the ICT management

of agri-food sector on supply chain level - the first stage: analysis of agricultural ICT usage. In:

Anastasios Karasavvoglou, Persefoni Polychronidou (editors) Agricultural Sector Issues in the

European Periphery: Productivity, Export and Development Challenges. Wilmington: Vernon

Press, 2017. pp. 35-50.

[2] Füzesi, I., Lengyel, P., Szilágyi, R., Ráthonyi, G.: Application of EDI Technologies in the Food

Supply Chains. In: Journal of EcoAgriTourism, vol. 121(32), 2016, pp. 69-77.





175

BAKED GOODS CONSUMPTION HABITS IN THE GLUTEN FREE DIET

Csapóné Riskó T.1, Péntek Á.2

1University of Debrecen, Faculty of Economics and Business, Institute of Marketing and

Commerce, email: [email protected] 2University of Debrecen, Faculty of Economics and Business, Institute of Applied Informatics

and Logistics, email: [email protected]

Introduction: Celiac disease is one of the most frequent and well defined of all lifelong

diseases. It is a chronic, autoimmune disorder which is the result of an immune system

response to the ingestion of gluten.

A lifelong strict adherence to gluten-free diet is the only treatment currently

available. Since bread and baked goods are basic and frequently consumed food in

Hungary and made principally from wheat, the aim of our empirical research was to

investigate the gluten-free bread and baked goods consumption habits of people

following gluten-free diet.

Materials and Methods: The empirical research was carried out using Google forms

in January 2017. Size of the sample is 196. The online form was shared in four closed

gluten free Facebook groups in Hungary since they are really active in sharing

information concerning gluten-free lifestyle and diet.

Results: Bread proved to be essential part of the Hungarian dining habits even in the

gluten-free diet. Gluten-free bread is consumed mostly several times per day and

breakfast almost cannot be imagined without bread in Hungary.

Choice and quality of gluten free breads and baked goods is almost acceptable,

while the price is considered to be high in Hungary. It is still a challenge for bakeries to

improve the quality of gluten-free breads and baked goods.

Conclusions: Since the prices of gluten-free foodstuffs are higher than the conventional

ones, there is an economic burden for people with celiac disease, because it is not

optional for them to choose these special gluten-free foodstuffs. Loyalty to certain

brands is strong among the respondents that provides opportunity for producers to

develop new products that could be introduced into this special market presumably

easier.

Literature: [1] Arendt E. K, O’Brien C. M, Schober T. J, Gallagher E, Gormley T. R. (2002): Development

of gluten-free cereal products. Farm Food 12:21-27.

[2] Ciclitira P. J, Cerio R, Ellis H. J, Maxton D, Nelufer J. M, Macartney J. M. (1985): Evaluation

of a gliadin containing gluten free product in celiac patients. Human Nutr. Clin. Nutr. 39:303-

308.




176

A SYSTEM OF SUSTAINABLE RESOURCE MANAGEMENT INDICATORS

FOR RESTAURANTS

Florescu G. I.1 1Transilvania University of Brasov, Faculty of Food and Tourism,

E-mail: [email protected]

Introduction: Assessing the impact of hotels and restaurants on the environment proves

that, despite expectations, compared to economic benefits, the hospitality sector is one

of the least sustainable. This reality can be changed by decoupling the development of

the hospitality sector from the increase in resource consumption.

Materials and Methods: This paper aims at defining the concept of Sustainable

Resource Management and highlighting its peculiarities in the hospitality sector, as well

as the development of a set of indicators for hotel and restaurant sustainable

management of resources, which is coherent, perfectible and adaptable to the realities

of each unit in the hospitality sector.

To this end, a combination of techniques was applied, including the study of

relevant scientific papers in the field of sustainable tourism and resource management,

qualitative interviews with managers and owners of hospitality entities, and direct

observation of the activity of three restaurants in the touristic destination of Brașov.

Results: The results show that for restaurant and hotel managers, cost constraints are a

hindrance to the application of sustainability principles, as well as the notion that

environment-friendly policies do not provide guarantees on the incidence of food risks.

Difficulties also arise from the lack of experience in applying performance assessment

methods to ensure the sustainability of business in hospitality.

Conclusions: A system of Sustainable Resource Management indicators can play the

role of a guide in this direction, the one proposed in this paper having four main

dimensions: food and energy management, restaurant hardware management (capital

goods, kitchen tools and inventory of serving salons), restaurant software management

(human resources, consumer behavior, social responsibility) and financial performance

of sustainable resource management.

Literature: [1] Cîrstea, S.-D., (2015), „Why Restaurants Should Go Green? – Main Environmental Practices

in Restaurants Industry”, Management Intercultural, vol. XVII, Nr. 2(34).

[2] Davies, T., Konisky, D. M., (2000), „Environmental Implications of the Foodservice and Food

Retail Industry”, Resources for the Future, Washington, DC.




177

AYURVEDIC PLANTS EXTRACTS EMBEDDED IN A BIOACTIVE GLASS

MATRIX FOR ANTIMICROBIAL THIN FILMS

Floroian L.1*, Gaceu L.1, Manea A.1, Enache D.1,2,

Puchianu Ghe.1,2, Badea M.1 1Transilvania University of Brasov, 29 Eroilor Blvd., Brasov 500036, Romania

2 Directia Sanitar Veterinara şi Siguranţa Alimentară, Brasov *Corresponding author: [email protected]

Introduction: Ayurvedic medicine is one of the world’s oldest medical systems. It is an

example of a coherent traditional system which have a time tested and precise algorithm

for medicinal plant selection, based on several ethnopharmacophore descriptors whose

knowledge endows the user to adequately choose the optimal medicinal plant for the

treatment of certain pathology.

This work tries to link traditional knowledge with biomedical science by using

traditional ayurvedic plants with antimicrobial effect in manufacture of thin films for

implant protection.

Materials and Methods: We report on the transfer of novel polymer- ayurvedic extract-

bioactive glass composites by matrix assisted pulsed laser evaporation to uniform thin

layers onto dental implant. The targets were prepared by freezing in liquid nitrogen of

mixtures containing polymer and ayurvedic extract, reinforced with bioglass powders and

then were submitted to multipulse ablation with an UV KrF* laser source. The behaviour

of polymer- ayurvedic extract -glass/implant structure in condition which simulates the

physiological environment was evaluated in vitro by complementary techniques.

Results: When are in contact with body fluids, the coatings demonstrate the ability to

stimulate the growth of biological hydroxyapatite on their surface, which validates the

film bioactivity. Bioglass dissolution in human body fluids is accompanied by a

prolonged release of antibiotic active molecules, an ideal circumstance for prevention of

local infections.

Both polymer and apatite layer that grows on the implant surface four weeks after

samples introduction into simulated body fluid, ensure a good protection against

degradation and release of harmful metallic ions into the body.

Conclusions: The printed polymer - ayurvedic extract - bioactive glass structures are

highly biocompatible and resistant to microbial colonization and induce a significant

delay in the microbial biofilm initiation and their further development.

Acknowledgement: This work was supported by a grant of the Romanian National

Authority for Scientific Research and Innovation, CNCS/CCCDI UEFISCDI, project

number PN-III-P2-2.1-PED-2016-0621, within PNCDI III.




178

ANALYSIS OF APPLICATION OF ERP SYSTEMS AT HUNGARIAN

MEAT COMPANIES

Füzesi1* I., Felföldi1 J., Csordás A.1, Lengyel1 P. 1Faculty of Economic and Business, University of Debrecen, Hungary,

*Correspondind author: e-mail: [email protected]

Introduction: Companies involved in the meat supply chain are facing even tighter

laws and regulations and in recent years (sometimes due to scandalization exaggerated

by the media) people's concern has been growing rapidly against this field of the food

industry.

Materials and Methods: These problems pose a serious burden on companies in the

meat industry, so interest and demand for enterprise resource planning (ERP) systems

are constantly increasing.

Results: Therefore, the introduction and development of information systems is

indispensable for the competitiveness of meat companies. Nowadays, the effective use

of information systems not only improves the efficiency of corporate activity, but is also

a precondition for staying on the market.

Conclusions: The purpose of our research was to evaluate the application of

information systems at Hungarian meat companies, find out which modules of the

systems are used and what benefits they gain for them. For our investigations, we have

designed a survey in which a larger group of companies can be chosen to answer the

questions relevant to the topic

Literature: [1] Balogh, P., Bai, A., Popp, J., Huzsvai, L., Jobbágy, P.: Internet-orientated Hungarian car

drivers' knowledge and attitudes towards biofuels. Renewable & Sustainable Energy Reviews

2015. 48: pp. 17-26.

[2] Dupuy, C., Botta-Genoulaz, V., Guinet, A.: Batch dispersion model to optimise traceability

in food industry. Journal of Food Engineering 70, 2005. pp. 333-339.




179

PSYCHO – GASTRONOMY STUDY, WITH APPLICATIONS IN „BODY

MELOIMPACT” ON DIRECTION OF MELO-PSYCHO-NUTRITION

Gruia R.1

1Transilvania University of Brasov, Department for Engineering and Management in Food and

Tourism, 500068 Brasov, Romania, email:[email protected]

Introduction: The study gathers fragmentary notices of gastro physics linked to aspects

of sound psychological impact in relation to the feeding manner, to gastronomy, in the

idea to achieve a unitary concept of psycho-gastronomy on direction of phonic impact

upon nutrition.

Materials and Methods: The paper methodologically approaches vibration frequencies

in the relation between harmonious sounds and the living body.

There are defined the collocations „body meloimpact” (for all positive, neuter

or negative situations, at all species) and „melotherapy” (when the effect is a positive

one, especially in relation to the human species).

Results: There is emphasized the melo-psycho-nutrition method necessary to

harmonize all the elements of the process of body meloimpact, with consequences upon

the equilibrium of the metabolic balance concerning nutrition and food assimilation.

Conclusions: It is aimed to increase productivity at plant or animal level, as well as to

improve the dynamic equilibrium concerning food digestion at human species too. In

this last case there are especially analyzed aspects linked to culinary production, to

psycho-gastronomy and to practical applications at the level of restoration system and,

in general, at hospitality industry.

Literature: [1] Emoto, M., 2006: Mesajele ascunse din apă, Ed. Adevăr divin Brasov, ISBN (10) 973-87595-

3-6, 17-20.

[2] Gaceu, L., 2016: Assessment method for hygienic design in food industry. water drainage

and water saving study case, Journal of EcoAgriTourism, Vol.13, Nr.2, 53-56.



180

BIOECONOMIC PRINCIPLES IN THE FIELD OF AGRI-FOOD AND

RESPONSIBLE TOURISM, THROUGH BIOCOMPLEXITY PARADIGM

Gruia R.1*, Gaceu L.1 1Transilvania University of Brasov, Department for Engineering and Management in Food and

Tourism, 500068 Brasov, Romania *Corresponding author:[email protected]

Introduction: Agri-rural Ecosystems as a production bases in food and tourism are

profoundly disturbed at world and European level as a result of migration and socio-

economic changes.

Materials and Methods: In this context the paper proposes to analyze how to find

solutions both to attract youngsters in depopulated villages, and to adapt rural life of those

who at a given moment establish themselves in this zone. The basic solution the study

emphasizes is responsible tourism complementary to agri-food production, bringing

into discussion as news the biocomplexity paradigm, with methodological aspects on

direction of multi-criteria analyses and integronic dynamics.

Results: Biocomplexity is analyzed, which implies complex structures and behaviors that

appear from interactions of biologic entities (molecules, cells, organisms), with

ecosystem entities of biologic nature, but depending on environment factors (economic,

social, cultural).

Conclusions: In these conditions, in agro-rural ecosystems, if there is applied the

biocomplexity theory, it is de facto achieved the study of the emergence of self

organized elements, resulting from the interaction of simple agents, which implicitly

leads to an emergent complexity, with a superior level and bioeconomic transdisciplinary

and systemic efficacy between food and tourism.



181

DECISION SUPPORT SYSTEM APPLICATIONS IN THE HUNGARIAN

FOOD INDUSTRY

Herdon M.1*, Debrenti A. S.2, Csordás A.3 1Faculty of Economics and Business, University of Debrecen, Hungary

2Dept. of Economics, Faculty of Economics and Social Sciences, Partium Christian University,

Romania, e-mail: [email protected] 3Faculty of Economics and Business, University of Debrecen, Hungary, e-mail:

[email protected] *Corresponding author: e-mail: [email protected]

Introduction: The food market has changed dramatically in the past decades. It is likely

that the economics of scale will continue to be important when competing for the

attention of consumers with decreasing buying power.

Materials and Methods: For the production industry in general, there are various

reasons why companies choose to invest in traceability systems and decision support

systems. Today businesses in the food sector are faced with a number of problems:

decreasing profitability, increasing competition and rapidly changing consumer

demands, resulting from the global crisis.

Results: Decision support systems have recently proved themselves to be helpful tools

and are becoming essential to stay competitive within most sectors of the food industry.

Concluions: If they want to effectively carry out their everyday tasks, react quickly to

control the operation of the business while complying with statutory requirements, it is

indispensable for them to use ICT tools, different applications, such as ERP, DSS, CRM,

BI, DM. We analyzed the trends and current situation in Hungary based on secondary

and primary based research.

Literature: [1] Baranyi, J., Jóźwiak A., Varga L., Mézes M., Beczner J., Farkas J.: Application Potentials of

Network Science, Bioinformatics and Systems Biology to Food Science. In: Hungarian Science

174 (9): 2013. p. 1094–1102.

[2] Botos Sz., Herdon M., Várallyai L.: Readiness for future internet services in rural areas. In.

Procedia Economics and Finance 19. 2015. p. 383-390.






182

DEVELOPMENT SUPPORT OF DIVERSIFIED FOOD PRODUCTION

AND AGROTOURISM BY INNOVATIVE AGROFORESTRY EDUCATION

Herdon M.1*, Tamás J., Burriel C., Várallyai L.1, Lengyel P.1,

Pancsira J.1, Botos Sz1. 1Faculty of Economics and Business, University of Debrecen, Hungary,


Introduction: The family farmers can produce quality organic products. The food and

nutrition needs of the family are amply fulfilled with a production including rice (black,

red), pigs, poultry, goats, fish, roots, fruits, vegetables, culinary herbs and feed for

livestock.

The main project objective of the AgroFE (Leonardo) and Agrof-MM

(Erasmus+) European projects is to develop an agroforestry training system, based on a

common framework and core content, and to promote training at European level.

Materials and Methods: The Method as backbone of an organised, planned process

was from training design, development, experimentation and assessment. Developing a

European level training system there was established a common professional referential

whose training declination called 'Core Content'. The process was based on 3 stages. 1)

Collecting of information from actors and stakeholders; 2) Organizing of the

information collected in a structured document; 3) Validating the reference book).

In developing ICT tools the phases were 1) Design the architecture; 2) Building

the prototype; 3; Testing; 4) Using the services (website, e-learning system; knowledge

base; etc.).Trainings should involve professionals, agroforestry farmers, and should be

as innovative as possible: field based trainings, usages of ICTs, development of training

materials.

Results: Supporting these objectives a collection of different resources were made, the

professional book of references has been developed, the knowledge data base and more

collaborative and dissemination systems have been also developed. The knowledge

databank is a component of the project training system which consist of the RUBEDO

which uses a data base management software (DBMS-SGBD), type 'NoSQL',

MongoDB, and the user interface with the ElasticSearch search engine.

Conclusions: The agroforestry will be important for rural areas and farms according to

more aspects. Environmental, economic, agricultural production, rural living are very

important issues and the trainings need innovative ICT support.

Literature: [1] Helle, T. (1995): Reindeer husbandry and hunting. In: Hytönen M (ed) Multiple-use forestry

in the Nordic countries. Gummerus Printing, Jyväskylä, Finland.

[2] Mosquera-Losada, MR., McAdam, J., Romero-Franco, R., Rigueiro-Rodríguez, A. (2008):

Definitions and components of agroforestry practices in Europe. In: Rigueiro-Rodríguez A,

McAdam, J., Mosquera-Losada, MR. (eds.) (2008): Agroforestry in Europe, vol 6. Springer,

Dordrecht, The Netherlands.




183

POSSIBILITY OF AGRI- AND FOOD INDUSTRY APPLICATIONS IN

HIGHER EDUCATION

Kovács T.1, Várallyai L.1, Szilágyi R.1* 1Faculty of Economic and Business, University of Debrecen, Hungary,

*Corresponding author: e-mail: [email protected]

Introduction: With the growing up the so-called net generations, Innovative solutions

came into focus. These solutions do not intend to motivate students by placing them

under external duress, rather they create an inner dem and in the students in accordance.

Nowadays, gamification is a more and more widely applied method, thus it can satisfy

both corporate and educational purposes, depending on its field of application. This is

the reason why the new approach towards education is becoming more and more

popular at an international level (Kapp, 2012). Moreover, the problem of the lack of

motivation can also be solved by the application of this (Pásztor, 2014).

Materials and Methods: The purpose of this research is to reveal the correlations

between gamification and the motivation of students, besides estimating the possibilities

of the introduction of a gamified business application into higher education in

Hungary.From the applied methods, we would like to highlight the questionnaire (Pilot),

which was distributed among the students of agricultural science, in the Faculty of

Economics and Business at the University of Debrecen. In the questionnaire, which was

anonymous, besides generic questions like sex, age, qualifications, etc., we also covered

fields such as education, the knowledge of gamification, and educational programs.

Results: With help of the pilot questionnaire, we could get a closer look at the

relationship of agrarian students with gamification and their knowledge about the

method. It can be stated, that this new form of studying is generally not known by the

students of our faculty but those who had heard the term before, used the technique in

connection with an application e.g. a language-learning program. Most students have a

positive attitude towards the introduction of gamification, which could be used in many

other fields according to them. As a result, we would like to emphasise the discussion

of the possibilities of introducing this into food industry related majors.

Conclusions: Based on their opinion, it can be concluded that students could imagine

introducing it into other areas as well, so the development of an application that aims

the students in food industry related majors specifically is not out of the question. This

would explain and test the knowledge of the material in the most important subjects

with the help of gamification. The agricultural and food sciences play a strategically

important role in countries like Hungary, thus with help of gamification we could help

the recruitment of qualified professional and make their education a bit more interesting.

Literature: [1] Deterding, S., Khaled, R., Nacke, L., Dixon, D. (2011): Gamification: Toward a Definition,

CHI 2011 Gamification Workshop Proceedings, Vancouver

[2] Giannakos, M. N. (2013). Enjoy and learn with educational games: Examining factors

affecting learning performance. Computers & Education, 68, 429–439.




184

CO-AUTHORSHIP NETWORK ANALYSIS OF SCIENTIFIC ARTICLES ON

WINE PRODUCTION

Lengyel P. 1*, Török É.2, Pancsira J.1, Füzesi I.1

1Faculty of Economics and Business, University of Debrecen, Hungary, 2Faculty of Economics and Social Sciences, Szent István University, Hungary, e-mail:

[email protected] *Corresponding author: e-mail: [email protected]

Introduction: Social Network Analysis (SNA) has developed as a specialty in parallel

with scientometrics since the end of the 1970s. The SNA point of view on social

relationships in terms of network theory can consist of nodes and edges.

The research analyses 381 publications on wine production based on several

criteria (appearance time, geographic location, authors' connections, and outstanding

co-author cliques).

Materials and Methods: In this research, we examine how the number of publications

is changing over the years, which countries and journals are dealing with the chosen

topic. Regarding the relationship between authors of publications, we seek to find out

how the authors relate to each other; alone, small or large groups are most commonly

publicized, or can the authors of the subject matter be highlighted.

Results: We have analysed the interactions of publications about sparkling wines on

various aspects. We have examined the countries from which most of the articles have

been published, and we have studied which journals and the topics that the sparkling

wine has played.

Each of the results was illustrated by a diagram. After that, we created the social

network based on the authors' relationships with Gephi.

Conclusions: At the end of the research we came to the conclusion that the social

network analysing is a very useful method. We can easily analyse relationships between

individuals by having the right skills. We will continue the research by analysing the

citation network. We will look at who most people refer to and what can be the reason

for that.

Literature: [1] Bastian, M., Heymann, S., Jacomy, M.: Gephi: an open source software for exploring and

manipulating networks. In International AAAI Conference on Weblogs and Social Media, 2009;

Vol. 8, pp 361-362;

[2] Bukowska, G., Fałkowski, J., Łopaciuk-Gonczaryk, B.: Teaming up or writing alone-

authorship strategies in leading Polish economic journals. Working Papers No. 29/2014 (146);

University of Warsaw, Faculty of Economic Sciences: Warsaw, Poland, 2014; 1-26;





185

SHORT REVIEW UPON SOME FUNCTIONAL BAKERY PRODUCTS

IN ROMANIA

Oprea O. B.1*, Gaceu L1. 1 Transilvania University of Brasov, Faculty of Food and Tourism


Introduction: This paper aim to study the possibility to obtain functional bakery foods,

taking in consideration a few most available specific raw material from Romania.

Materials and Methods: The first example is bread with pumpkin seeds, a valuable by-

product wiith high benefit.Pumpkin seeds are known for their important properties in

proteins, fibers, antioxidants, unsaturated fatty acids, and vitamins like carotenoids and

tocopherols (Stevenson, F.J. et. al. 2007) and also an important content of minerals.

Studies have showed that pumpkin seeds can help in treatment of benign prostatic

hyperplasia, to the reduction of cholesterol in blood and to reduce the risks of somw types

of cancer (Mi-Young, K., et. al. 2012).

The second study was about establishing the optimum dose of Jerusalem

artichoke (Helianthus tuberosus L.) flour than was used as a functional ingredient in

bakery products, from both a nutritional and technological point of view. H. tuberosus

has functional properties, high content of inulin, minerals, amino acids, and organic

silicon. H. tuberosus flour was used to enrich wheat flour with functional biocompounds.

The laboratory experiments evaluated the functional potential of wheat flour enriched

with H. tuberosus flour, in different proportions, by examining the chemical composition

and rheological behaviour of doughs. Recent research has proven that the chemical

composition of H.tuberosus has a positive influence on gastrointestinal system

mechanisms, because of the plants high mineral concentration (Somdaet al., 1999; Terzic

et al., 2012;) and inulin (Ramnani et al., 2010).

The third study aim to evaluate the potential of grape skin added in bakery

tehnologies.Grape skin is considered to be a valuable by-product because of its

antioxidant and antibacterial properties. Grape skin contains active compounds, like,

dietary fibre, polyphenols, and resveratrol. The aim of the study was to establish the

optimum dose of grape skin flour, used as a functional ingredient in bakery products,

from both chemical and rheological point of view. The laboratory experiments evaluated

the functional potential of wheat flour enriched with grape skin flour, in different

proportions, by examining the chemical composition and rheological behaviour of

doughs. Protein, crude fibre, fat, ash and mineral contents were determined.

Results: Recent research had shown that the grape skin flour is a valuable source of crude

fiber, fat with a high percentage of unsaturated fatty acids and minerals, especially

calcium, magnesium, iron potassium and copper.

Conclusions: The main conclusion of the study concerning the rheological properties of

dough (pure wheat flour and mixtures of wheat flour with grape skin flour) is that

rheological parameters were maintained within 15% limits that can assure a good

technological behavior towards obtaining high quality bakery products.




186

BENEFITS OF OPERATING A WEBSHOP IN RURAL DEVELOPMENT

Péntek Á. 1, Csapóné Riskó T.2

1University of Debrecen, Faculty of Economics and Business, Institute of

Marketing and Commerce 2University of Debrecen, Faculty of Economics and Business, Institute of Applied Informatics

and Logistics, email. [email protected]


Introduction: The importance of e-commerce in Hungary is unquestionable. 66% of

the population is regular internet users (I3), every fourth person uses it on a daily basis.

Online sales have increased from 137 billion HUF in 2010 to 427 billion HUF in 2016,

while offline sales were not able to reach this growth (I1). Undoubtedly, online sale has

become a very valuable market. The age groups really valuable as consumers spends

about 6 hours a day online, out of which 3 hours is active usage (I2).

Materials and Methods: The Internet is also the most important source of information

and keeping in contact, as 41% of the population uses it method. The availability of the

Internet access in Hungary is literally independent of the geographic location, thanks to

the Digital Renewal Action Plan in Hungary's current strategy, as one of its main points

is "Enhanced and Secure Infrastructure for All." (Botos 2013) plan.

Results: There are many unfavourable processes in Hungary's rural areas. Of these,

emigration and the abandonment of the local economy are outstanding. To stop these

processes, the "National Rural Strategy" (2012-2020) was created. Its most important

areas are employment growth, balanced and diverse land and forest management,

production structure, restoration of local food production and food markets, local energy

production, strengthening the local communities, improvement of population patterns

and conservation of natural systems and the biodiversity. The integration of rural

economies into the on-line marketplace and their linkage to different DBEs not only

vertically but horizontally can be one of the keys to their survival and development.

Conclusions: The situation of businesses on the on-line marketplace in the countryside

is very special. On the one hand, they are more favourable in many aspects of their

operation, but in some cases they have disadvantages that fundamentally threaten their

survival. The purpose of this article is to get to know this environment, map its benefits

and drawbacks. For this, we use the results of in-depth interviews conducted with

businesses operating on an on-line market in rural settlements.

Literature: [1] Anvari, R. D. - Norouzi D. (2016). The Impact of E-commerce and R&D on Economic

Development in Some Selected Countries, Procedia - Social and Behavioral Sciences. Volume

229. 354–362. http://dx.doi.org/10.1016/j.sbspro.2016.07.146

[2] Botos (2013): Új generációs hálózatok fejlettségi- és használati jellemzőinek mérése, a

fejlesztések gazdasági és vidékfejlesztési aspektusai



http://dx.doi.org/10.1016/j.sbspro.2016.07.146



187

WINE ROAD - AN INSTRUMENT FOR THE PROMOTION OF RURAL

TOURISM IN SOUTHERN DOBROGEA

Popescu M.1*, Gruia R.1, Ranca A.2 1Transilvania University of Brasov, Faculty of Food and Tourism, 148 Castelului, 500014

Brașov, ROMANIA 2Research Station for Viticulture and Enology, Murfatlar, ROMANIA


Introduction: The main purpose of this paper is to highlight the specific activity of

wine tourism, and opportunities of its valorization for sustainable economic

development of rural communities in this area. Southern Dobrogea is a predominantly

rural area in South-Eastern part of Romania, situated between Danube and Black Sea

Coast, providing natural environment favorable to viticulture, as a traditional activity in

this region. It’s a multicultural geographic area , with many touristic attractions, as:

South part of the Black Sea Coast with sunny bio-climate and beaches for seaside

resorts, marine and Danubian lakes, protected areas, cultural and historical sights, rural

collections of traditional folk art, villages with local customs of Southern Dobrogea’s

inhabitants

Material and Method: The research methodology consists of bibliographic

documentation and field research to identify villages with high wine-growing potential,

specific customs and traditions, and opportunities of its valorization for this kind of

tourism. It was considered the presentation of rural aspects of some villages focused on

identify local resources, the infrastructure, opportunities for patent approval and licensing

experts in enotourism and enotouristic equipments, recreative or cultural touristic

activities, opportunities of organization and practice of wine tourism.

Results: Wine-growing resources of Southern Dobrogea totals about 10,000 ha,

dispersed distributed, but concentrated in two main vineyards: Murfatlar and

Ostrov. It highlights other secondary areas, which include villages with small

vineyards, named by the main village, as Topalu or Cobadin. Figure 1 shows a

distribution of wine-growing potential of studied area. Conclusions: The potential of wine tourism consists of vineyards, resources of natural

landscape and cultural heritage. By mapping are proposed and highlighted touristic

routes named “wine road” in the studied region. Management efficiency of wine tourism

from Southern Dobrogea is an important factor to promote the sustainability of rural

tourism in this region.

Literature: [1] Nicoară, V.: Dobrogea. Spațiu geografic multicultural. Constanța. Editura Muntenia, 2006.

[2] Păltineanu, Cr., Mihăilescu, I. Fl., Dragotă, Carmen, Vasenciuc, Felicia, Prefac, Zoia, Popescu,

M.: Crop water requirements for table-grape vineyards in Romania. Analele Universităţii Ovidius

din Constanța, Seria Geografie, Nr. 2, 2005, p. 125-136.




188

MANAGEMENT OF HEALTHCARE WASTE IN THE M'SILA REGION

(ALGERIA)

Rebbas K.1*, Bounar R.1, Miara M. D.2, Benhissen S.1, Habbachi W.3, Merniz N.1

1Département des sciences de la nature et de la vie, faculté des sciences,

Université Mohamed Boudiaf de M’Sila, Algérie.

2Département de Biologie, faculté des sciences de la nature et de la vie,

Université Ibn Khaldoun de Tiaret, Algérie.

3Département de Biologie, faculté des sciences, université de Badji Mokhtar, Algérie.


Introduction: This study is part of the management of healthcare waste in the M'Sila

region. The Health care waste (HCW) is defined as all waste from a healthcare facility,

consisting of both potentially infectious waste and non-infectious waste.

The infectious waste consists notably of infectious perforating objects and

perforating non-infectious waste. In addition, it includes the same types of waste from

minor and dispersed sources, including wastes produced in the context of home health

care.

Materials and Methods: We carried out four types of surveys at the level of fourteen

daïras: Ain El Melh, Ain Hadjel, Ben Srour, Bou Saâda, Chellal, El Khoubana,

Hammam Dalaa, Magra, Medjedel, M’Sila, Ouled Derradj, Ouled Sidi Brahim, Sidi

Ameur, Sidi Aissa.The 140 investigations included 04 questionnaires:

Questionnaire 1: Activity of collection of the waste of care with the communes.

Questionnaire 2: Survey on waste disposal practices of health care activities with health

professionals practicing in an out-of-hospital environment.

Questionnaire 3: Investigation of health care waste disposal practices among health

professionals practicing in hospital.

Questionnaire 4: Survey of the general population.

Results: The only institution responsible for collecting all types of waste, including

hospital "HCW" is the APC "commune". The results of the survey on HCW collection

activities in the wilaya of M'Sila show an absence of a HCW collection activity in an

extra-hospital setting, health professionals practicing on a liberal basis; Contract

between the CPA and the health professionals practicing on a liberal basis.

Conclusions: Human activity is mainly directed towards the production of health goods

and services. Waste, which does not naturally integrate into this activity, has long been

neglected. Their uncontrolled and uncontrolled proliferation, apart from these profitable

recycling activities, was carried out to the detriment of the natural environment with

ultimately a negative impact on human health and the environment.

It is essential that those responsible for the management of healthcare waste should have

a better understanding of all the factors that contribute to optimum safety.

Literature: [1] Bussy, A. 2014. Pratiques de consommation et de gestion des médicaments. SIPIBEL, 43p.

[2] Chartier, Y., Emmanuel, J., Pieper, U., Prüss, A., Rushbrook, P., Stringer, R., Townend, W.,

Wilburn, S. & Zghondi, R . 2014. Safe management of wastes from health-care activities. World

Health Organization. 329p.




189

RESEARCH OF CALORIFIC POWER FOR WOOD SPECIES IN ROMANIA

Spirchez Gh. C.1* Lunguleasa A. Gaceu L.1

1Transilvania University of Brasov, Faculty of Wood Engineering;


Introduction: Biomass in the form of wood was and will remain a fuel material that

remains deep in people`s consciousness as a material that can provide the energy needs

of the population at a low price.

The importance of using wood biomass also results from the fact that it belongs

to the category of renewable energy sources, it is a neutral fuel source in terms of carbon

in dioxide emissions in nature and is found in large quantities in nature in various forms.

Biomass is considered a renewable source with a major potential in green energy

production, which deserves to be capitalized in the field of energy production on the

world market. Biomass is one of the oldest known combustible materials.

Materials and Methods: The installation used to determine the calorific value of wood

biomass was the XRY-1C explosive type burner produced by Shanghai Changji

Geological Institute in China.

The method of determining the calorific value of wood material refers firstly to the

preparation of the raw material, the to the actual determination and ultimately to the final

result.

Results: The initial period aim to determine the the temperature variations of the water

in the calorimetric vessel due to the heat exchange with the outside before the

combustion.The main period start with the ignition of the sample and consequently

increases the temperature of the water in the calorimetric vessel.

The final period aim to determine the average temperature variation of the water

in the calorimetric vessel due to heat exchange with the outside.

Conclusions: Wood biomass is made up of all the remains of timber exploitation and

processing. That is why the dimensional categories are very varied. Variability also exists

in terms of wood moisture, starting with humidities of 10-12%, up to its considered a

renewable energy source, a renewable fuel material;

Combustion of wood biomass is a ecological combustion, because it is a

renewble regenerable material.

Literature: [1] Abassi, S.A, Nipaney, P.C., Schaumberg, G.D. Bioenergy potential of eight common aquatic

weeds, Biological Wastes, vol.34, No.4, pag.359-366, 1990;

[2] Gavrilescu, D Energy from biomass in pulp and paper mills, Environmental Engineering and

Management Journal, pag.537-546, 2009;




190

EXPERIMENTAL RESEARCH IN HANDLING OF HUMAN TARGET ON

ROAD EVENTS IN MOUNTAIN TURISTIC AREAS

Thierheimer A., Alexandru C., Ţane N.1, Thierheimer W.1*

1Transilvania University of Brasov, Faculty of Food and Tourism *Corresponding author:[email protected]

Introduction: The importance of the experimental test results from the fact that the

different types of tests as an integral part of the research, development, construction,

manufacture, operation and repair of cars contribute decisively to their continuous

improvement at all stages.

The tests are designed to verify that the main engineering, engineering, performance,

performance, operational safety and wear resistance of the vehicle correspond to the

technical documentation.

Materials and Methods: The paper presents a facility for the research of the demands

of pregnant woman's abdomen during collisions in traffic conditions in the mountainous

areas, which allows the simultaneous measurement, storage and simultaneous processing

of 16 human body parameters of movement of the human body independently and also

in the ratio with the movement of the vehicle.

Results: Partial information resulting from processing on a numerical PC computer

allows assessment of the behavior of these occupants in all phases of a road event: before,

during, separating and after collision, as well as specifying constructive measures to

ensure non-lethal space in occupant-interior-vehicle elements.

Conclusions: The information provided by the technical measurement and data

acquisition systems resulting from the experimental research implies their easy

processability and a number of practical considerations such as the correct choice of the

measurement method, the adaptation and connection of the apparatus making up the

technical system, ensuring normal operating conditions by isolating them from external

interference, simple user interface.



191

WINE LIST OPTIMIZATION – A CUSTOMER BEHAVIOUR PERSPECTIVE

Turcas I.1*, Enache I.C.1 1American European Education of American European Education


Introduction: The present article aims at providing an analysis for one of the most

important tools in Food and Beverage Management – the wine list. The current market

situation in Romania offers a challenging perspective on the interaction between

customer behaviour and the wine list.

Materials and methods: A quantitative marketing research technique was used, and the

resulted data was analysed in relation with both customers’ characteristics and literature

findings.

Results: The relation between wine list perception and several important demographics

is presented in Figure 1.

Another important finding is describing the importance of the wine list from a wine

selection perspective – 23% of the respondents are considering that the wine list structure

impacts the wine selection. Furthermore, 39% are using the wine list as the main tool to

choose the wine in a restaurant.

Conclusions: The results are underlying the importance customers give to wine lists and

how they interact with this important Food and Beverage Management tool. These

findings and conclusions are in accordance with other perspectives provided by

Henderson and Rex [1] and La Villa [2].

Literature: [1] Henderson, J. P., Rex, D., About wine, 2012

[2] La Villa, J., The Wine, Beer, and Spirits Handbook: A Guide to Styles and Service, 2010.




192

CORRELATION BETWEEN CHEMICAL PARAMETERS OF APPLE FRUITS

AND POSTHARVEST QUALITY PRESERVATION DURING STORAGE

Vasile Scăeţeanu G.1 1USAMV Bucuresti, Marasti 59, sector 1, Bucuresti, Romania Email:

[email protected]

Introduction: Apples are known as valuable sources of soluble fibers which control

insulin levels, ascorbic acid, potassium, sugars, phytochemicals and low levels of

proteins and lipids. All these characteristics evidence that eating apples may be associated

with important nutraceutical benefits.

Material and methods: The objective of the study developed during 2016-2017 was to

investigate the changes of apples quality parameters during storage. For the study was

selected 4 apple varieties (Golden Delicios, Ionathan, Starkrimson, Reinette) that were

stored at 4oC and humidity of 60%. Monthly (November 2016, December 2016, January

2017, February 2017) it was determined the water content, dry matter, unmetabolized

forms of nitrate, phosphorus and potassium, ascorbic acid levels, titratable acidity.

Results: All apple varieties present during storage decrease of water content associated

with increase of dry matter. At the initial moment of the analyses, Reinette variety

presents nitrate level over maximum admitted level, but during storage this parameter

decreased for all apple varieties due to conversion to nitrites. The highest potassium level

of 2230 mg/kg was found also in the case of Reinette variety; during storage the

concentration decreased to 1738 mg/kg, but overall the potassium levels were high and

this explains that during storage, apples were well preserved. Titratable acidity (as malic

acid) presents the following variation: Reinette (0.954 g/100g) > Ionathan (0.459 g/100g)

> Starkrimson (0.335 g/100g) > Golden Delicious (0.214 g/100g), and during storage this

parameter decreased.

The highest ascorbic acid content it was found for Ionathan variety (8.83 mg/100g),

followed by Reinette (8.62 mg/100g), Golden Delicious (7.20 mg/100g) and Starkrimson

(6.29 mg/100g) and during storage, ascorbic acid decreased significantly for all apples

varieties.

Conclusions: During storage, apples suffer transformations that are associated with a

decrease in quality and nutritional properties. According to the obtained results and the

data from the literature, fruits suffer loss of ascorbic acid during storage, by dehydrate

lose their commercial appearance and in some cases can no longer be consumed.




193

A LOOK AT TOURISM SUSTAINABILITY OF RIOBAMBA- ECUADOR

THROUGH ECONOMIC INDICATORS

Verdugo C.M.1 1Transilvania University of Brasov, Escuela Superior Politécnica de Chimborazo, Ecuador,

Email: [email protected]

Introduction: Customarily the sustainability of a territory has been measured through

economic and political indicators linked to the process of redistribution of wealth;

determining a categorization of countries. At the end of the 70's the social dimension of

development was integrated, always privileging the economic. However, in the 1980s,

the stagnation of well-being in humanity was witnessed. (Bifani, 2008) A 2013 report

shows that income disparity and climate change are aggravating. (WEF, 2013, page 4)

Materials: Therefore, companies such as tourism have to adopt technologies that

guarantee sustainability. Governments, together with civil society, must establish

deadlines for these changes to occur. Ecuador needs to improve the quality and

sustainability of production processes, as well as the responsible supply of services, since

it reached a modest economic growth and reduction in urban poverty at the beginning of

the 1990s, but increased social inequality.

Conclusions: Under this scenario, the local government of the city of Riobamba together

with the Polytechnic School of Chimborazo aim to measure the sustainability of urban

tourism through the research project that collects indicators in economic, social, cultural,

environmental, technological and political-institutional, those that will feed a database

that in the future can average the tourist sustainability of Riobamba and help generate

public policies based on current and reliable indicators to improve the management of

tourism in the city as a basis, indicators raised at a global and local level were analyzed

from sources with a proven track record that affect the creation of public policies that

favor all tourism stakeholders and therefore improve the image of the city. However, the

question remains: Are the chosen indicators those that best reflect the sustainability of a

region? (Arocena & Sutz, 2007).




194

SURVEY STUDY CONCERNING OF MYCOTOXINS GENERAL

CHARACTERISTICS AND THEIR POSSIBLE PRESENCE IN

AGRICULTURAL AND FOOD DERIVED PRODUCTS

Scollo A. S.1, Huzuna A.2, Floroian L.2, Panait D.2, Gaceu L.2,

Marculescu A.2, Oprea O.B.2, Restani P.1, Badea M.2* 1 University of Milan, Department of Pharmacological and Biomolecular Sciences, 9

Balzaretti Str., 20133, Milan, Italy 2 Transilvania University of Brasov, Eroilor 29, 500039 Brasov, Romania

Email: [email protected]

Introduction: Mycotoxin contamination of food and feed depends on environmental /

climatic /storage conditions, harvesting techniques and some others factors.

A survey study was performed using students from Transilvania University of Brasov

(UTBV) and Erasmus students in UTBV in 2013/2014 in order to identify the level of

their knowledge concerning the topic of mycotoxins in agricultural and food derived

products.

The results were compared and the differences and similarities between the groups were

indicated, also in the context of the demonstrated data coming from the scientific

literature.

Materials: It was created a questionnaire with 28 questions. The first five questions

concern the general information of the people who filled out the questionnaire, and all

other questions regarding the topic of mycotoxins. For some questions we decided to give

the possibility of "multiple answer", ie, have the possibility to choose more options for

the same question.

Instead, for all other questions there is the possibility of only one answer. The

questionnaire was first pre-tested and verificated using a small group (5 persons).

The six groups involved in the study were:

Students from Food and Tourism Faculty in “Universitatea Transilvania din

Brașov” in Romania - (G1 – Ro. Romanian),

Erasmus students in “Universitatea Transilvania din Brașov” in the Academic

Year 2013/2014 - (G2 - Erasmus).

Conclusions: This results of this study indicated that young people have a limited

information concerning the topic of mycotoxins which can cause health problems even

now. It is very important to have food materials stored for consumption in well dried

conditions and stored properly, in order to prevent the fungi development and mycotoxins

appearance.

It is very important to have a good information of young consumers about the possible

sources of mycotoxins in order to increase the quality of the products and also to diminish

the diseases related to these contaminations. Manufacturers, consumers and researchers

need to improve the processing methods for quality control of agri-food products.

Literature: [1]. Alshannaq A., Yu J.H., Occurrence, Toxicity, and Analysis of Major Mycotoxins in Food,

Int J Environ Res Public Health. 2017 Jun; 14(6): 632;

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