Pub Date : 2021-11-30DOI: 10.15835/buasvmcn-fst:2021.0006
Alina Nistor, M. Mihai, A. Rotar, C. Pop
Antimicrobial resistance (AMR) represents the ability of microorganisms to resist antimicrobial treatments. AMR occurs when microorganisms change in order to reduce or eliminate the effect of antimicrobials, which they were previously susceptible. There were reported animal food products contaminated with antimicrobial resistant strains, like methicillin-resistant Staphylococcus aureus (MRSA), Camylobacter spp., extended spectrum-beta-lactamase (ESBL) producing-Enterobacteriaceae (Salmonella spp., Escherichia coli, Klebsiella spp., Shigella spp. etc.). The aim of this paper is to analyze the frequency of antimicrobial resistant bacteria in broiler meat, at European level. Data were obtained based on the latest EFSA and ECDC Reports, comparing the year 2016 with the year 2018 of the incidence of Salmonella spp., different serovars of Salmonella enterica subs. enterica and Escherichia coli producing ESBL and AmpC, in broiler meat. The incidence of resistant Salmonella spp. showed a decrease between 2016 and 2018. However, the incidence increased for different resistant serovars. Salmonella Infantis showed a decrease in the two years taken into consideration. Regarding the incidence of ESBL E. coli in broiler meat, the results showed an increase for resistance to ceftazidime, ciprofloxacin and ampicillin.
{"title":"Frequency of Antimicrobial Resistant Bacteria in Broiler Meat","authors":"Alina Nistor, M. Mihai, A. Rotar, C. Pop","doi":"10.15835/buasvmcn-fst:2021.0006","DOIUrl":"https://doi.org/10.15835/buasvmcn-fst:2021.0006","url":null,"abstract":"Antimicrobial resistance (AMR) represents the ability of microorganisms to resist antimicrobial treatments. AMR occurs when microorganisms change in order to reduce or eliminate the effect of antimicrobials, which they were previously susceptible. There were reported animal food products contaminated with antimicrobial resistant strains, like methicillin-resistant Staphylococcus aureus (MRSA), Camylobacter spp., extended spectrum-beta-lactamase (ESBL) producing-Enterobacteriaceae (Salmonella spp., Escherichia coli, Klebsiella spp., Shigella spp. etc.). The aim of this paper is to analyze the frequency of antimicrobial resistant bacteria in broiler meat, at European level. Data were obtained based on the latest EFSA and ECDC Reports, comparing the year 2016 with the year 2018 of the incidence of Salmonella spp., different serovars of Salmonella enterica subs. enterica and Escherichia coli producing ESBL and AmpC, in broiler meat. The incidence of resistant Salmonella spp. showed a decrease between 2016 and 2018. However, the incidence increased for different resistant serovars. Salmonella Infantis showed a decrease in the two years taken into consideration. Regarding the incidence of ESBL E. coli in broiler meat, the results showed an increase for resistance to ceftazidime, ciprofloxacin and ampicillin.","PeriodicalId":44020,"journal":{"name":"Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology","volume":"24 1","pages":""},"PeriodicalIF":0.7,"publicationDate":"2021-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89268402","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-11-30DOI: 10.15835/buasvmcn-fst:2021.0028
R. Ciceoi, V. Luchian, Andrei Florin Tabacu, M. Gutue, M. Stavrescu-Bedivan
In Europe, the goji crop is expanding rapidly, to satisfy the increased market demand for functional foods, with effects in chronic diseases treatment (cancer, diabetes, atherosclerosis, etc.). Romania has become in recent years one of the most important growers of goji berry, especially for organic production, as the species was quite resistant to main pests and diseases. Still, in 2008, a non-indigenous species of Eriophyid mites, called Aceria kuko, was identified on goji plants in UK and spread rapidly throughout the EU. The plant protection institutions took eradication measures, however the pest continued to spread in new plantations and recently on spontaneous plants. Based on GBIF, iNaturalist, personal observations and communication, the paper presents the current distribution of goji berry gall mite in Europe and in Romania and also suggests the use of new citizen science tool - ProtectGoji maps, that aims both to increase awareness of goji producers and consumers about this pest and to geolocate the species expansion in Romania for a better containment and control strategy.
{"title":"Goji Berry Gall Mite Expansion in Europe, with Emphasis on Southeastern Part of Romania","authors":"R. Ciceoi, V. Luchian, Andrei Florin Tabacu, M. Gutue, M. Stavrescu-Bedivan","doi":"10.15835/buasvmcn-fst:2021.0028","DOIUrl":"https://doi.org/10.15835/buasvmcn-fst:2021.0028","url":null,"abstract":"In Europe, the goji crop is expanding rapidly, to satisfy the increased market demand for functional foods, with effects in chronic diseases treatment (cancer, diabetes, atherosclerosis, etc.). Romania has become in recent years one of the most important growers of goji berry, especially for organic production, as the species was quite resistant to main pests and diseases. Still, in 2008, a non-indigenous species of Eriophyid mites, called Aceria kuko, was identified on goji plants in UK and spread rapidly throughout the EU. The plant protection institutions took eradication measures, however the pest continued to spread in new plantations and recently on spontaneous plants. Based on GBIF, iNaturalist, personal observations and communication, the paper presents the current distribution of goji berry gall mite in Europe and in Romania and also suggests the use of new citizen science tool - ProtectGoji maps, that aims both to increase awareness of goji producers and consumers about this pest and to geolocate the species expansion in Romania for a better containment and control strategy.","PeriodicalId":44020,"journal":{"name":"Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology","volume":"5 1","pages":""},"PeriodicalIF":0.7,"publicationDate":"2021-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89947664","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-11-30DOI: 10.15835/buasvmcn-fst:2021.0018
A. Ottombrino, Adelia Picariello, Annachiara Oliviero, M. Rossi
Cereal bars are eaten regularly due to their nutritive values and ease of consumption. Furthermore, new cereal bars were recently introduced to serve the growing market of functional food. In this work, we aimed at developing an innovative sugar-free cereal bar with high protein and fibre content, showing functional effects and with improved sensory properties over cognate commercial bars. We developed an innovative recipe by substituting honey with a xanthan gum/erythritol mixture as binder, and by manufacturing bars in a conventional industrial apparatus. The new formula was characterised by high content of proteins (27.7%) and fibres (8.7%), whereas carbohydrates resulted drastically reduced (26.7%). Panel test analysis showed that bars hold satisfactory sensory properties (aroma, flavour and taste), whereas some texture parameters were positively changed, as hardness and adhesiveness were significantly reduced. In vitro challenge experiments showed that the phenolic components isolated from the bar matrix significantly increased the levels of glutathione and glutathione reductase in Caco-2 cells, a model of enterocytes (P<0.05). In conclusion, we produced a sugar-free cereal bar on an industrial scale with antioxidant properties, and with improved nutritional and texture parameters in comparison with a conventional product.
{"title":"Formulation of a Sugar-Free Cereal-Based Bar with Improved Nutritional Value: Biological and Sensory Analysis","authors":"A. Ottombrino, Adelia Picariello, Annachiara Oliviero, M. Rossi","doi":"10.15835/buasvmcn-fst:2021.0018","DOIUrl":"https://doi.org/10.15835/buasvmcn-fst:2021.0018","url":null,"abstract":"Cereal bars are eaten regularly due to their nutritive values and ease of consumption. Furthermore, new cereal bars were recently introduced to serve the growing market of functional food. In this work, we aimed at developing an innovative sugar-free cereal bar with high protein and fibre content, showing functional effects and with improved sensory properties over cognate commercial bars. We developed an innovative recipe by substituting honey with a xanthan gum/erythritol mixture as binder, and by manufacturing bars in a conventional industrial apparatus. The new formula was characterised by high content of proteins (27.7%) and fibres (8.7%), whereas carbohydrates resulted drastically reduced (26.7%). Panel test analysis showed that bars hold satisfactory sensory properties (aroma, flavour and taste), whereas some texture parameters were positively changed, as hardness and adhesiveness were significantly reduced. In vitro challenge experiments showed that the phenolic components isolated from the bar matrix significantly increased the levels of glutathione and glutathione reductase in Caco-2 cells, a model of enterocytes (P<0.05). In conclusion, we produced a sugar-free cereal bar on an industrial scale with antioxidant properties, and with improved nutritional and texture parameters in comparison with a conventional product. ","PeriodicalId":44020,"journal":{"name":"Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology","volume":"70 1","pages":""},"PeriodicalIF":0.7,"publicationDate":"2021-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88333863","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-11-30DOI: 10.15835/buasvmcn-fst:2021.0022
P. Popescu, V. Popa, A. Miteluț, E. Popa, M. Drăghici, M. Popa
Nowadays, consumer’s awareness regarding edible and functional coatings used in the food industry is increasing because of their novel approach on prolonging the shelf life of agri-food products that during storage, are subjected to a loss of quality attributes, which inevitably contributes to food waste. In order to combat this problem, functional coatings and edible films can be used because of their capability to extend the shelf life of food products by providing gas and water barrier properties and delaying microbial spoilage. The aim of this study is to review the literature and outline the most recent findings and developments regarding edible and functional coatings used in the food industry. Functional and edible coatings can be applied on different types of food products, like meat products, different kinds of cheeses and fruits and vegetables. mainly because they help maintain the organoleptic proprieties, such as aroma, taste and appearance and prologue their shelf life. The new concept of functional coatings and edible packaging has significantly influenced the marketing and safety aspects of food products and further studies and developments are needed to improve these technologies.
{"title":"State of the Art on Functional Coatings for Applications in The Agri-Food Industry","authors":"P. Popescu, V. Popa, A. Miteluț, E. Popa, M. Drăghici, M. Popa","doi":"10.15835/buasvmcn-fst:2021.0022","DOIUrl":"https://doi.org/10.15835/buasvmcn-fst:2021.0022","url":null,"abstract":"Nowadays, consumer’s awareness regarding edible and functional coatings used in the food industry is increasing because of their novel approach on prolonging the shelf life of agri-food products that during storage, are subjected to a loss of quality attributes, which inevitably contributes to food waste. In order to combat this problem, functional coatings and edible films can be used because of their capability to extend the shelf life of food products by providing gas and water barrier properties and delaying microbial spoilage. The aim of this study is to review the literature and outline the most recent findings and developments regarding edible and functional coatings used in the food industry. Functional and edible coatings can be applied on different types of food products, like meat products, different kinds of cheeses and fruits and vegetables. mainly because they help maintain the organoleptic proprieties, such as aroma, taste and appearance and prologue their shelf life. The new concept of functional coatings and edible packaging has significantly influenced the marketing and safety aspects of food products and further studies and developments are needed to improve these technologies.","PeriodicalId":44020,"journal":{"name":"Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology","volume":"117 1","pages":""},"PeriodicalIF":0.7,"publicationDate":"2021-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80503069","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-11-30DOI: 10.15835/buasvmcn-fst:2021.0020
B. Er Demİrhan, B. Demirhan
In the present study, the effect of different salt concentrations on some quality properties such as the total number of coliform bacteria, texture, cooking loss, total salt content, metmyoglobin, pH, the water activity of steaks prepared from longissimus dorsi muscle of fresh beef was investigated. For this purpose, steaks prepared from longissimus dorsi muscle were dipped in marination brine in four different concentrations; 0% (control group), 1.5% NaCl, 2% NaCl and 2.5% NaCl, and marinated for 24 hours at +4 °C. The initial crude protein, crude fat, pH, moisture, and ash contents of beef were determined as 20.50%, 5.80%, 6.13, 72.63%, 1.07%, respectively. In the cooked meat samples, the hardness, chewiness and gumminess of the samples marinated with 1.5% and 2% NaCl was found to be higher than the control group. Metmyoglobin content of the meat samples marinated with NaCl is lower than the control group. The results revealed that the total number of coliform bacteria decreased drastically in parallel with the increase in salt concentration. As a result, the changes in the quality of the bovine longissimus dorsi muscle with different salt concentrations and marination were investigated, and positive effects on the textural properties and coliform bacterial load of the meat were observed.
{"title":"Effects of Marination with Different Salt Concentrations on Some Quality Criteria of Beef Meat","authors":"B. Er Demİrhan, B. Demirhan","doi":"10.15835/buasvmcn-fst:2021.0020","DOIUrl":"https://doi.org/10.15835/buasvmcn-fst:2021.0020","url":null,"abstract":"In the present study, the effect of different salt concentrations on some quality properties such as the total number of coliform bacteria, texture, cooking loss, total salt content, metmyoglobin, pH, the water activity of steaks prepared from longissimus dorsi muscle of fresh beef was investigated. For this purpose, steaks prepared from longissimus dorsi muscle were dipped in marination brine in four different concentrations; 0% (control group), 1.5% NaCl, 2% NaCl and 2.5% NaCl, and marinated for 24 hours at +4 °C. The initial crude protein, crude fat, pH, moisture, and ash contents of beef were determined as 20.50%, 5.80%, 6.13, 72.63%, 1.07%, respectively. In the cooked meat samples, the hardness, chewiness and gumminess of the samples marinated with 1.5% and 2% NaCl was found to be higher than the control group. Metmyoglobin content of the meat samples marinated with NaCl is lower than the control group. The results revealed that the total number of coliform bacteria decreased drastically in parallel with the increase in salt concentration. As a result, the changes in the quality of the bovine longissimus dorsi muscle with different salt concentrations and marination were investigated, and positive effects on the textural properties and coliform bacterial load of the meat were observed.","PeriodicalId":44020,"journal":{"name":"Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology","volume":"247 1","pages":""},"PeriodicalIF":0.7,"publicationDate":"2021-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89172152","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-11-30DOI: 10.15835/buasvmcn-fst:2021.0024
Alexandra-Ioana Glogovețan, Peter Šedík, C. Pocol
The Ministry of Agriculture and Rural Development defines quality schemes as "a way of recognizing the quality of agri-food products that have a sensory characteristic influenced by the geographical area" (MARD, 2019). The advantages of honey protection with the PDO and PGI quality schemes lead to the increase of the added value of Romanian honey and the increase of the consumers' credibility regarding the honey quality (MARD, 2021a). The research was based on a questionnaire survey, which was distributed online in Romania, during 2020-2021. The final sample consists of 433 Romanian beekeepers, out of which 59.4% are members of an association and over 15% own over 150 hives, being included in the category of professional beekeepers. The results showed that most beekeepers participating in the study recognize PDO (59%) and PGI (67,1%) logos, and some have tried to associate with other beekeepers to obtain certain quality certifications. At the same time, a correlation was identified between beekeepers who accessed support measures to increase the economic efficiency of the apiary (making business plans in this regard) and those associated with the purpose of obtaining quality certification for honey.
{"title":"The Importance of Certification with PDO and PGI Quality Schemes: A Critical Analysis of the Romanian Beekeeping Sector","authors":"Alexandra-Ioana Glogovețan, Peter Šedík, C. Pocol","doi":"10.15835/buasvmcn-fst:2021.0024","DOIUrl":"https://doi.org/10.15835/buasvmcn-fst:2021.0024","url":null,"abstract":"The Ministry of Agriculture and Rural Development defines quality schemes as \"a way of recognizing the quality of agri-food products that have a sensory characteristic influenced by the geographical area\" (MARD, 2019). The advantages of honey protection with the PDO and PGI quality schemes lead to the increase of the added value of Romanian honey and the increase of the consumers' credibility regarding the honey quality (MARD, 2021a). The research was based on a questionnaire survey, which was distributed online in Romania, during 2020-2021. The final sample consists of 433 Romanian beekeepers, out of which 59.4% are members of an association and over 15% own over 150 hives, being included in the category of professional beekeepers. The results showed that most beekeepers participating in the study recognize PDO (59%) and PGI (67,1%) logos, and some have tried to associate with other beekeepers to obtain certain quality certifications. At the same time, a correlation was identified between beekeepers who accessed support measures to increase the economic efficiency of the apiary (making business plans in this regard) and those associated with the purpose of obtaining quality certification for honey.","PeriodicalId":44020,"journal":{"name":"Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology","volume":"35 1","pages":""},"PeriodicalIF":0.7,"publicationDate":"2021-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78378007","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-11-23DOI: 10.15835/buasvmcn-fst:2019.0004
A. Aniță, D. Porea, A. Cozma, D. Anita, G. Savuta
Hepatitis E virus (HEV) has significantly impacted humans due to its potential to cause acute viral hepatitis. Discovery of hepatitis E virus in domestic pigs and wild boars worldwide and the realization that it is highly prevalent, raised concerns of the implications for food-borne transmission of HEV in Europe. Present work focusses on molecular detection of hepatitis E virus in wild boar liver samples, underlining the possible role of wildlife as a source of HEV transmission to humans. During hunting season 2016-2017, liver samples were collected from 37 wild boars in Iași and Suceava County. All tissues samples were submitted for RNA isolation followed by nested RT-PCR. Genetic characterization of wild boar HEV targeted the structural gene in the ORF2 region of hepatitis E virus genome. After specific amplification by nested RT-PCR of a 348 nt fragment from HEV ORF2, five liver samples positive for hepatitis E virus genotype 3 RNA were identified. In the present study HEV detection in Romanian fresh liver from wild boars highlights the importance of swine as a possible source of foodborne transmission. Moreover, our results along with the reviewed literature data emphasize the necessity of efficient food safety control measures implementation.
{"title":"Food Safety Risks Associated with Hepatitis E Virus Detection in Wild Boar Liver","authors":"A. Aniță, D. Porea, A. Cozma, D. Anita, G. Savuta","doi":"10.15835/buasvmcn-fst:2019.0004","DOIUrl":"https://doi.org/10.15835/buasvmcn-fst:2019.0004","url":null,"abstract":"Hepatitis E virus (HEV) has significantly impacted humans due to its potential to cause acute viral hepatitis. Discovery of hepatitis E virus in domestic pigs and wild boars worldwide and the realization that it is highly prevalent, raised concerns of the implications for food-borne transmission of HEV in Europe. Present work focusses on molecular detection of hepatitis E virus in wild boar liver samples, underlining the possible role of wildlife as a source of HEV transmission to humans. During hunting season 2016-2017, liver samples were collected from 37 wild boars in Iași and Suceava County. All tissues samples were submitted for RNA isolation followed by nested RT-PCR. Genetic characterization of wild boar HEV targeted the structural gene in the ORF2 region of hepatitis E virus genome. After specific amplification by nested RT-PCR of a 348 nt fragment from HEV ORF2, five liver samples positive for hepatitis E virus genotype 3 RNA were identified. In the present study HEV detection in Romanian fresh liver from wild boars highlights the importance of swine as a possible source of foodborne transmission. Moreover, our results along with the reviewed literature data emphasize the necessity of efficient food safety control measures implementation.","PeriodicalId":44020,"journal":{"name":"Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology","volume":"5 1","pages":""},"PeriodicalIF":0.7,"publicationDate":"2019-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78483727","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-11-23DOI: 10.15835/buasvmcn-fst:2019.0032
C. Maxim, A. Fǎrcaş, D. Vodnar, Maria Tofană, S. Socaci
Although there is still no legal definition, functional foods are considered by the scientific community as providing additional benefits beyond the general benefits of nutrient intake and satisfaction of hunger. The bioactive compounds present in these products should provide a scientifically proven health benefit for the prevention, management or treatment of chronic disease. The aim of the present study was to investigate the consumers’ awareness, knowledge and interest for functional food consumption. The study was conducted on 120 respondents that answered a 16-questionaire distributed online. The participants were adults from rural and urban area, with different levels of education. The data collected from the respondents showed that women are more aware and interested in functional foods than the male respondents. Only 15% of the participants said that they do not know the meaning of the term “functional foods”. This study has shown that the knowledge and interest of consumers’ for the functional foods is influenced by factors such as gender, age, education or income level. The prices together with the sensorial and health benefits were among the decisive factors.
{"title":"Consumers’ Requirements for Functional Foods","authors":"C. Maxim, A. Fǎrcaş, D. Vodnar, Maria Tofană, S. Socaci","doi":"10.15835/buasvmcn-fst:2019.0032","DOIUrl":"https://doi.org/10.15835/buasvmcn-fst:2019.0032","url":null,"abstract":"Although there is still no legal definition, functional foods are considered by the scientific community as providing additional benefits beyond the general benefits of nutrient intake and satisfaction of hunger. The bioactive compounds present in these products should provide a scientifically proven health benefit for the prevention, management or treatment of chronic disease. The aim of the present study was to investigate the consumers’ awareness, knowledge and interest for functional food consumption. The study was conducted on 120 respondents that answered a 16-questionaire distributed online. The participants were adults from rural and urban area, with different levels of education. The data collected from the respondents showed that women are more aware and interested in functional foods than the male respondents. Only 15% of the participants said that they do not know the meaning of the term “functional foods”. This study has shown that the knowledge and interest of consumers’ for the functional foods is influenced by factors such as gender, age, education or income level. The prices together with the sensorial and health benefits were among the decisive factors.","PeriodicalId":44020,"journal":{"name":"Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology","volume":"98 1","pages":""},"PeriodicalIF":0.7,"publicationDate":"2019-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80552579","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-11-23DOI: 10.15835/buasvmcn-fst:2019.0031
D. Toma, C. Socaciu
Food contact materials have high societal importance due to their influence on food quality and safety. In the food chain production, food matrix may interfere with many types of materials, particularly with food packaging. During the last decades, the concerns related to food packaging (especially plastics) and the migration of chemicals from food contact materials increased significantly, being affected by the nature and complexity of the food, the contact time and temperature, the type of food packaging material and the molecular size of the migrators. Some of these migrators are toxic and/or have endocrine disrupting activity. This overview reveals recent data (since 2015) about food contact materials as a source of food chemical contamination, their compliance in Europe, the analytical characterization of chemicals migrating from food contact materials as well the human exposure to such chemicals. There are mentioned the most recent scientific articles and experimental data on these topics, available from official, public reports or web sources. The major point in defining shortcomings in the current food contact risk assessment mechanism and legislation is that safety of food contact materials is currently less guaranteed due to different risk assessment, authorization processes across the Europe and their problematic enforcement.
{"title":"Chemicals Migrating from Food Contact Materials: European Regulations, Characterization and Human Exposure (An Overview)","authors":"D. Toma, C. Socaciu","doi":"10.15835/buasvmcn-fst:2019.0031","DOIUrl":"https://doi.org/10.15835/buasvmcn-fst:2019.0031","url":null,"abstract":"Food contact materials have high societal importance due to their influence on food quality and safety. In the food chain production, food matrix may interfere with many types of materials, particularly with food packaging. During the last decades, the concerns related to food packaging (especially plastics) and the migration of chemicals from food contact materials increased significantly, being affected by the nature and complexity of the food, the contact time and temperature, the type of food packaging material and the molecular size of the migrators. Some of these migrators are toxic and/or have endocrine disrupting activity. This overview reveals recent data (since 2015) about food contact materials as a source of food chemical contamination, their compliance in Europe, the analytical characterization of chemicals migrating from food contact materials as well the human exposure to such chemicals. There are mentioned the most recent scientific articles and experimental data on these topics, available from official, public reports or web sources. The major point in defining shortcomings in the current food contact risk assessment mechanism and legislation is that safety of food contact materials is currently less guaranteed due to different risk assessment, authorization processes across the Europe and their problematic enforcement.","PeriodicalId":44020,"journal":{"name":"Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology","volume":"30 1","pages":""},"PeriodicalIF":0.7,"publicationDate":"2019-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84298664","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-06-07DOI: 10.15835/buasvmcn-fst:2018.0022
R. Vlaic, C. Mureșan, S. Muste, V. Mureșan, A. Pop, Georgiana S. Petruț, A. Mureșan
Mushroom powder was added to bread in different proportions, namely: 3%, 6% and 9%, in order to improve the nutritional properties of bread. Thus, the new products, had increased contents of protein from 6.60% to 7.79% and fat from 0.78% to 1.43%. Moreover, the content of polyphenols also increased from 39.88 to 84.46 mg GAE/100 g, and the antioxidant activity increased from 16.81% to 27.91%. According to the sensory analysis, performed by means of the hedonic test, the most appreciated bread was that fortified with 6% of mushroom powder. In terms of texture profile, the sample with 6% of mushroom powder recorded the best results. Nowadays, this product has a positive impact on the consumers, who take a growing interest in functional products, that are rich in active compounds. Bread enriched with more than 3 % mushroom powder is a product with high nutritional value.
{"title":"Boletus Edulis Mushroom Flour-Based Wheat Bread as Innovative Fortified Bakery Product","authors":"R. Vlaic, C. Mureșan, S. Muste, V. Mureșan, A. Pop, Georgiana S. Petruț, A. Mureșan","doi":"10.15835/buasvmcn-fst:2018.0022","DOIUrl":"https://doi.org/10.15835/buasvmcn-fst:2018.0022","url":null,"abstract":"Mushroom powder was added to bread in different proportions, namely: 3%, 6% and 9%, in order to improve the nutritional properties of bread. Thus, the new products, had increased contents of protein from 6.60% to 7.79% and fat from 0.78% to 1.43%. Moreover, the content of polyphenols also increased from 39.88 to 84.46 mg GAE/100 g, and the antioxidant activity increased from 16.81% to 27.91%. According to the sensory analysis, performed by means of the hedonic test, the most appreciated bread was that fortified with 6% of mushroom powder. In terms of texture profile, the sample with 6% of mushroom powder recorded the best results. Nowadays, this product has a positive impact on the consumers, who take a growing interest in functional products, that are rich in active compounds. Bread enriched with more than 3 % mushroom powder is a product with high nutritional value.","PeriodicalId":44020,"journal":{"name":"Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology","volume":"12 1","pages":""},"PeriodicalIF":0.7,"publicationDate":"2019-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89968904","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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