Pub Date : 2019-06-07DOI: 10.15835/buasvmcn-fst:2018.0021
E. Topal, M. Stranț, C. Pocol, M. Kösoğlu
Beekeeping activity implies a series of intensive processes and a variety of risks. After examining studies on beekeeping activity, it became obvious that beekeeping risk factors and beekeeping health studies are quite limited throughout world. This study aimed to reveal the possible effects of this activity on beekeepers health and to bring recommendations to be applied during practice. The beekeeper is often exposed to adverse effects such as mechanical and physical difficulties, environmental and climatic conditions: high temperature, time related stress, colonies transfer stress, insomnia, bee venom and smoke exposure during production activities. Any disadvantages that might occur in an environmentally friendly production context can be attributed to possible disruptions, injuries, psychological disorders and/or occupational accidents. The difficulties of living away from home and an irregular diet are constantly placing beekeeper’s health under pressure. The difficult process of bringing bee products to the table, influences on beekeeper’s health. In this production process, the beekeeper must make proof of his own health as well. Despite the reduction of labour force and risks through modern tools and equipment support in the developed countries, there are multiple risks in every stage of honey production, which is dependent on natural conditions. The results of the present research should bring awareness on the subject of beekeepers health and establish grounds about occupational health and safety in beekeeping activities.
{"title":"A Critical Point in Beekeeping: Beekeepers’ Health","authors":"E. Topal, M. Stranț, C. Pocol, M. Kösoğlu","doi":"10.15835/buasvmcn-fst:2018.0021","DOIUrl":"https://doi.org/10.15835/buasvmcn-fst:2018.0021","url":null,"abstract":"Beekeeping activity implies a series of intensive processes and a variety of risks. After examining studies on beekeeping activity, it became obvious that beekeeping risk factors and beekeeping health studies are quite limited throughout world. This study aimed to reveal the possible effects of this activity on beekeepers health and to bring recommendations to be applied during practice. The beekeeper is often exposed to adverse effects such as mechanical and physical difficulties, environmental and climatic conditions: high temperature, time related stress, colonies transfer stress, insomnia, bee venom and smoke exposure during production activities. Any disadvantages that might occur in an environmentally friendly production context can be attributed to possible disruptions, injuries, psychological disorders and/or occupational accidents. The difficulties of living away from home and an irregular diet are constantly placing beekeeper’s health under pressure. The difficult process of bringing bee products to the table, influences on beekeeper’s health. In this production process, the beekeeper must make proof of his own health as well. Despite the reduction of labour force and risks through modern tools and equipment support in the developed countries, there are multiple risks in every stage of honey production, which is dependent on natural conditions. The results of the present research should bring awareness on the subject of beekeepers health and establish grounds about occupational health and safety in beekeeping activities.","PeriodicalId":44020,"journal":{"name":"Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.7,"publicationDate":"2019-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89564998","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:2018.0018
D. Pătraș, C. Moraru, C. Socaciu
Microalgae (green or blue-green ones) are among the most important organisms on the world, with a versatile and adaptive metabolism. They are able to synthesize bioactive molecules (mainly secondary metabolites such as unsaturated fatty acids, pigments, amino acids) with biomedical applications, enhancement of the nutritional value of food, animal feed/aquaculture, as well with impact on the environmental protection ( as raw materials for biofuels). Last decade, by a targeted selection of wild microalgae strains, their cultivation in farms developed in parallel with the bioreactors’products. There are nowadays cultivated at industrial scale especially Dunaliella salina p., Spirulina platensis, Hematococcus pluvialis or Chlorella vulgaris as valuable resources of polyunsaturated lipids and sterols, proteins, polysaccharides, carotenoid pigments, vitamins, minerals with antioxidant, antibacterial or antiviral effects. This review presents a systematic approach on the recent literature data collected the last years, underlying their morphologic and biochemical potential, the advanced technologies to use the bioactive components of different microalgae, new formulations which incorporate, stabilize and store their bioactivity and increase the bioavailability of their components in food and feed. Although their morphologic and biochemical potential is well described, there are presented new data on their bioactive components and formulations using emerging technologies for new application approaches which aims their use as ingredients in added value products for food, cosmetics and feed industry, to be exploited for commercial use. This review updated the last findings in these areas, underlined the reason for the scientific and technological advances, due to their huge potential, not only in environment, energy, but more and more as ingredients for food and feed/ aquaculture products, in the future.
{"title":"Bioactive Ingredients from Microalgae: Food and Feed Applications","authors":"D. Pătraș, C. Moraru, C. Socaciu","doi":"10.15835/buasvmcn-fst:2018.0018","DOIUrl":"https://doi.org/10.15835/buasvmcn-fst:2018.0018","url":null,"abstract":"Microalgae (green or blue-green ones) are among the most important organisms on the world, with a versatile and adaptive metabolism. They are able to synthesize bioactive molecules (mainly secondary metabolites such as unsaturated fatty acids, pigments, amino acids) with biomedical applications, enhancement of the nutritional value of food, animal feed/aquaculture, as well with impact on the environmental protection ( as raw materials for biofuels). Last decade, by a targeted selection of wild microalgae strains, their cultivation in farms developed in parallel with the bioreactors’products. There are nowadays cultivated at industrial scale especially Dunaliella salina p., Spirulina platensis, Hematococcus pluvialis or Chlorella vulgaris as valuable resources of polyunsaturated lipids and sterols, proteins, polysaccharides, carotenoid pigments, vitamins, minerals with antioxidant, antibacterial or antiviral effects. This review presents a systematic approach on the recent literature data collected the last years, underlying their morphologic and biochemical potential, the advanced technologies to use the bioactive components of different microalgae, new formulations which incorporate, stabilize and store their bioactivity and increase the bioavailability of their components in food and feed. Although their morphologic and biochemical potential is well described, there are presented new data on their bioactive components and formulations using emerging technologies for new application approaches which aims their use as ingredients in added value products for food, cosmetics and feed industry, to be exploited for commercial use. This review updated the last findings in these areas, underlined the reason for the scientific and technological advances, due to their huge potential, not only in environment, energy, but more and more as ingredients for food and feed/ aquaculture products, in the future.","PeriodicalId":44020,"journal":{"name":"Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.7,"publicationDate":"2019-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88785990","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:2019.0011
A. Fǎrcaş, S. Socaci, C. Socaciu, C. Maxim, Maria Tofană
In recent years many studies have shown that brewers spent grain (BSG), the major by-product of the brewing industry, is no longer regarded as waste but rather as a rich source of bioactive compounds. With a hypothesis that this by-product could be efficiently valorized in developing new added-value food products this study evaluates the content of BSG in several bioactive compounds and assessed their influence on enhancing the nutritional quality of a basic snack composition. The substitution of wheat flour with 10%, 20% and 30% ground BSG led to development of three breadsticks formulations with increased nutritional value (protein, fiber, lipid and minerals) and enhanced antioxidant properties, in a dose dependent manner. Also, the sensorial analysis revealed that, compare with a control sample, the prototype with 10% and 20% BSG had good organoleptic attributes and overall acceptability. The obtained results emphasize the great opportunity to reuse this by-product in developing innovative added-value food products.
{"title":"Development of Novel Added-Value Products, Using Brewers Spent Grain as Ingredient","authors":"A. Fǎrcaş, S. Socaci, C. Socaciu, C. Maxim, Maria Tofană","doi":"10.15835/buasvmcn-fst:2019.0011","DOIUrl":"https://doi.org/10.15835/buasvmcn-fst:2019.0011","url":null,"abstract":"In recent years many studies have shown that brewers spent grain (BSG), the major by-product of the brewing industry, is no longer regarded as waste but rather as a rich source of bioactive compounds. With a hypothesis that this by-product could be efficiently valorized in developing new added-value food products this study evaluates the content of BSG in several bioactive compounds and assessed their influence on enhancing the nutritional quality of a basic snack composition. The substitution of wheat flour with 10%, 20% and 30% ground BSG led to development of three breadsticks formulations with increased nutritional value (protein, fiber, lipid and minerals) and enhanced antioxidant properties, in a dose dependent manner. Also, the sensorial analysis revealed that, compare with a control sample, the prototype with 10% and 20% BSG had good organoleptic attributes and overall acceptability. The obtained results emphasize the great opportunity to reuse this by-product in developing innovative added-value food products.","PeriodicalId":44020,"journal":{"name":"Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.7,"publicationDate":"2019-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83078416","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:2019.0005
R. Michalski, J. Konczyk, E. Muntean, J. Gęga, Aleksandra Frymus
Mineral waters are important sources of micro- and macroelements for humans, thus its composition ought to be supported with good knowledge on their chemical composition and be controlled systematically. The aim of the study was to analyze the content of common inorganic cations in 9 Romanian and 9 Polish bottled waters, and compare the results of the analyses with the product label’s data. The novelty was the application of new analytical method (atomic emission spectrometry with microwave plasma) for this approach. A short chemometric evaluation of the obtained results was carried out, highlighting in many cases significant differences between the values declared by the producers and the obtained results; possible reasons of this situation are discussed.
{"title":"Major Inorganic Ions in Bottled Waters from Several Polish and Romanian Mineral Waters","authors":"R. Michalski, J. Konczyk, E. Muntean, J. Gęga, Aleksandra Frymus","doi":"10.15835/buasvmcn-fst:2019.0005","DOIUrl":"https://doi.org/10.15835/buasvmcn-fst:2019.0005","url":null,"abstract":"Mineral waters are important sources of micro- and macroelements for humans, thus its composition ought to be supported with good knowledge on their chemical composition and be controlled systematically. The aim of the study was to analyze the content of common inorganic cations in 9 Romanian and 9 Polish bottled waters, and compare the results of the analyses with the product label’s data. The novelty was the application of new analytical method (atomic emission spectrometry with microwave plasma) for this approach. A short chemometric evaluation of the obtained results was carried out, highlighting in many cases significant differences between the values declared by the producers and the obtained results; possible reasons of this situation are discussed.","PeriodicalId":44020,"journal":{"name":"Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.7,"publicationDate":"2019-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86667415","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:2019.0007
Oana-Cristina Cînpeanu, V. Rus, M. Tarcea
Since the 1990s, nutritionists have concluded that poor food hygiene, as well as environmental and food pollution, are the cause of the major serious diseases affecting humanity: overweight and obesity, which induce persistent systemic pro-inflammatory status, and hence all complications metabolic disorders, cancers, joint diseases, skin disorders, psychological disorders. The human body hosts a large number of microbes, including bacterial, fungal and protozoal microorganisms, which together constitute our microbe. Dysbiosis, generated by a sedentary lifestyle, consuming highly industrialized food, and non-compliance with the mass program, can lead to obesity, with a decrease in quality of life and shortening it. Obesity and metabolic disorders related to obesity are characterized by specific changes in the composition and function of the human intestinal microbe. Among the possible strategies for preventing and/or treating obesity, the microbiota is intended to restore or modulate its composition by consuming probiotics, prebiotics or both (synbiotics).
{"title":"Insight about Colonic Microbiota Imbalance and Obesity","authors":"Oana-Cristina Cînpeanu, V. Rus, M. Tarcea","doi":"10.15835/buasvmcn-fst:2019.0007","DOIUrl":"https://doi.org/10.15835/buasvmcn-fst:2019.0007","url":null,"abstract":"Since the 1990s, nutritionists have concluded that poor food hygiene, as well as environmental and food pollution, are the cause of the major serious diseases affecting humanity: overweight and obesity, which induce persistent systemic pro-inflammatory status, and hence all complications metabolic disorders, cancers, joint diseases, skin disorders, psychological disorders. The human body hosts a large number of microbes, including bacterial, fungal and protozoal microorganisms, which together constitute our microbe. Dysbiosis, generated by a sedentary lifestyle, consuming highly industrialized food, and non-compliance with the mass program, can lead to obesity, with a decrease in quality of life and shortening it. Obesity and metabolic disorders related to obesity are characterized by specific changes in the composition and function of the human intestinal microbe. Among the possible strategies for preventing and/or treating obesity, the microbiota is intended to restore or modulate its composition by consuming probiotics, prebiotics or both (synbiotics).","PeriodicalId":44020,"journal":{"name":"Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.7,"publicationDate":"2019-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88665340","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:2018.0017
S. Mironeasa, M. Iuga, D. Zaharia, Costel Mironeasa
The use of grape peels flour to improve the nutritional value of wheat flour bread has received considerable interest due to their high fibers content and bioactive compounds compared to white wheat flour. The aim of this study was to establish the optimal combination of grape peels particle size (PS) and flour replacement (FR) level with grape peel flour on the dynamic and empirical rheological properties of mix flour dough to develop innovative bakery products. The results obtained highlighted that the small PS resulted in increased Farinograph water absorption and Amylograph peak viscosity and decreased dough development time. The FR showed a significant (p < 0.05) effect on Rheofermentometer parameters. The dynamic moduli increased when increasing FR and decreasing PS, while the loss tangent decreased with FR increase. The white wheat flour with 3.80% small particle size of GPF was found to be the best formulation in order to achieve the desirable dough rheological properties.
{"title":"Optimization of White Wheat Flour Dough Rheological Properties with Different Levels of Grape Peels Flour Addition","authors":"S. Mironeasa, M. Iuga, D. Zaharia, Costel Mironeasa","doi":"10.15835/buasvmcn-fst:2018.0017","DOIUrl":"https://doi.org/10.15835/buasvmcn-fst:2018.0017","url":null,"abstract":"The use of grape peels flour to improve the nutritional value of wheat flour bread has received considerable interest due to their high fibers content and bioactive compounds compared to white wheat flour. The aim of this study was to establish the optimal combination of grape peels particle size (PS) and flour replacement (FR) level with grape peel flour on the dynamic and empirical rheological properties of mix flour dough to develop innovative bakery products. The results obtained highlighted that the small PS resulted in increased Farinograph water absorption and Amylograph peak viscosity and decreased dough development time. The FR showed a significant (p < 0.05) effect on Rheofermentometer parameters. The dynamic moduli increased when increasing FR and decreasing PS, while the loss tangent decreased with FR increase. The white wheat flour with 3.80% small particle size of GPF was found to be the best formulation in order to achieve the desirable dough rheological properties.","PeriodicalId":44020,"journal":{"name":"Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.7,"publicationDate":"2019-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85143528","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:2019.0013
Raluca Țiplea, Ramona Suharoschi, L. Leopold, Florinela Fetea, S. Socaci, D. Vodnar, O. Pop
Utilization of new or unusual sources of nutrients has led to a wider market regarding food product diversity. The utilization of alfalfa in food products leads to an increase in nutrients as proteins, from macro elementary point of view and in polyphenols, chlorophylls, and carotenoids if is to look in the micro elementary system. The present paper proposes the increase of the bioavailability of alfalfa powder by adding in a raw vegan chocolate. Characteristics as total phenolic content, antioxidant activity, FTIR fingerprint, and antimicrobial activity were investigated.
{"title":"Alfalfa Leaf Powder and its Potential Utilisation in Raw Vegan Chocolate","authors":"Raluca Țiplea, Ramona Suharoschi, L. Leopold, Florinela Fetea, S. Socaci, D. Vodnar, O. Pop","doi":"10.15835/buasvmcn-fst:2019.0013","DOIUrl":"https://doi.org/10.15835/buasvmcn-fst:2019.0013","url":null,"abstract":"Utilization of new or unusual sources of nutrients has led to a wider market regarding food product diversity. The utilization of alfalfa in food products leads to an increase in nutrients as proteins, from macro elementary point of view and in polyphenols, chlorophylls, and carotenoids if is to look in the micro elementary system. The present paper proposes the increase of the bioavailability of alfalfa powder by adding in a raw vegan chocolate. Characteristics as total phenolic content, antioxidant activity, FTIR fingerprint, and antimicrobial activity were investigated.","PeriodicalId":44020,"journal":{"name":"Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.7,"publicationDate":"2019-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85832859","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:2019.0010
S. Andrei, A. Bunea, D. Dumitras, A. Pintea
The purpose of our study was to determine the influences of thermal processing of tomato juice, in a manner similar to that commonly used in traditional cuisine, on the concentration of antioxidant compounds: total carotenoid and their profile; concentration of lycopene; concentration of ascorbic acid and total polyphenols. The boiling of tomato juice resulted in a significant increase in the concentration of total carotenoids and lycopene. No statistically significant differences in total carotenoids and lycopene content occurred depending on the boiling time. In fresh juice, ascorbic acid had average values of 20.73 mg /100g and significant decreased depending on the boiling time. Processing of tomato juice by boiling for 15 minutes or 30 minutes causes a slight increase in the concentration of phenols. The results obtained in this study have shown that, in the case of tomato juice, cooking by boiling determines the decrease of ascorbic acid concentration, but on the other hand makes the carotenoids and phenolic compounds more available, thus being nutritionally beneficial.
{"title":"Comparative Study of the Antioxidants Compounds in Fresh and Thermally Processed Tomatoes Juice","authors":"S. Andrei, A. Bunea, D. Dumitras, A. Pintea","doi":"10.15835/buasvmcn-fst:2019.0010","DOIUrl":"https://doi.org/10.15835/buasvmcn-fst:2019.0010","url":null,"abstract":"The purpose of our study was to determine the influences of thermal processing of tomato juice, in a manner similar to that commonly used in traditional cuisine, on the concentration of antioxidant compounds: total carotenoid and their profile; concentration of lycopene; concentration of ascorbic acid and total polyphenols. The boiling of tomato juice resulted in a significant increase in the concentration of total carotenoids and lycopene. No statistically significant differences in total carotenoids and lycopene content occurred depending on the boiling time. In fresh juice, ascorbic acid had average values of 20.73 mg /100g and significant decreased depending on the boiling time. Processing of tomato juice by boiling for 15 minutes or 30 minutes causes a slight increase in the concentration of phenols. The results obtained in this study have shown that, in the case of tomato juice, cooking by boiling determines the decrease of ascorbic acid concentration, but on the other hand makes the carotenoids and phenolic compounds more available, thus being nutritionally beneficial.","PeriodicalId":44020,"journal":{"name":"Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.7,"publicationDate":"2019-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83055371","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:2019.0014
A. Fǎrcaş, S. Socaci, Delia Michiu, Suzana E. Biriș, Maria Tofană
Large amounts of wastes are generated annually by the vegetable processing industry, their efficient management and valorization representing a priority research area. Recent research suggested the possibility of reusing tomato pomace as a cheap source of many bioactive compounds, such as antioxidants, soluble dietary fibers and vitamins. The high initial moisture of fresh tomato pomace and the presence of considerable levels of nutrients make this waste susceptible to microbial degradation. Therefore, the fresh pomace of three tomato varieties were preserved by two different methods and then analyzed regarding the total phenolics content, flavonoids, lycopene and antioxidant activity. The results showed that all samples contained considerable amounts of phenolic compounds and exhibit good antioxidant properties. A higher lycopene content was obtained for dehydrated samples, other similar studies explaining that heat processing can breakdown the cellular walls and the chromoplast membranes, leading to a better release. The obtained results highlight the potential of reusing tomato processing waste as source of bioactive compounds and encourages the implementation of a sustainable valorization plan.
{"title":"Tomato Waste as a Source of Biologically Active Compounds","authors":"A. Fǎrcaş, S. Socaci, Delia Michiu, Suzana E. Biriș, Maria Tofană","doi":"10.15835/buasvmcn-fst:2019.0014","DOIUrl":"https://doi.org/10.15835/buasvmcn-fst:2019.0014","url":null,"abstract":"Large amounts of wastes are generated annually by the vegetable processing industry, their efficient management and valorization representing a priority research area. Recent research suggested the possibility of reusing tomato pomace as a cheap source of many bioactive compounds, such as antioxidants, soluble dietary fibers and vitamins. The high initial moisture of fresh tomato pomace and the presence of considerable levels of nutrients make this waste susceptible to microbial degradation. Therefore, the fresh pomace of three tomato varieties were preserved by two different methods and then analyzed regarding the total phenolics content, flavonoids, lycopene and antioxidant activity. The results showed that all samples contained considerable amounts of phenolic compounds and exhibit good antioxidant properties. A higher lycopene content was obtained for dehydrated samples, other similar studies explaining that heat processing can breakdown the cellular walls and the chromoplast membranes, leading to a better release. The obtained results highlight the potential of reusing tomato processing waste as source of bioactive compounds and encourages the implementation of a sustainable valorization plan.","PeriodicalId":44020,"journal":{"name":"Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.7,"publicationDate":"2019-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90446152","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:2018.0020
M. Iuga, Costel Mironeasa, S. Mironeasa
In the present study, the influence of grape seeds flour (GSF) addition on the physico-chemical and white wheat flour dough rheological properties were investigated. GSF of two grape varieties, white and red, was added at three particle sizes (L, M and S) and different addition levels (0, 3, 5, 7, 9%) to the white wheat flour. The fundamental rheological properties were investigated by applying oscillatory tests using a dynamic rheometer. The storage (G’) and loss (G”) moduli in function of frequency and temperature respectively, were measured. Creep-recovery tests were also applied to evaluate grape peels-wheat flour dough behaviour. The results showed that the GSF incorporation increased protein content and alpha-amylase activity in composite flour with particle size decrease, affecting gelatization temperature. The changes in dough viscoelasticity depend on the particle size, addition level and grape variety, factors which affected dough capacity to deform. The effects of GSF from white grape were more pronounced compared to GSF from red grape variety. GSF addition exhibited an increase in values of both dynamic moduli, which was more pronounced for the white variety than for the red one. The knowledge of this information is useful in new products development, especially for bakery products manufactory.
{"title":"Oscillatory Rheology and Creep-Recovery Behaviour of Grape Seed-Wheat Flour Dough: Effect of Grape Seed Particle Size, Variety and Addition Level","authors":"M. Iuga, Costel Mironeasa, S. Mironeasa","doi":"10.15835/buasvmcn-fst:2018.0020","DOIUrl":"https://doi.org/10.15835/buasvmcn-fst:2018.0020","url":null,"abstract":"In the present study, the influence of grape seeds flour (GSF) addition on the physico-chemical and white wheat flour dough rheological properties were investigated. GSF of two grape varieties, white and red, was added at three particle sizes (L, M and S) and different addition levels (0, 3, 5, 7, 9%) to the white wheat flour. The fundamental rheological properties were investigated by applying oscillatory tests using a dynamic rheometer. The storage (G’) and loss (G”) moduli in function of frequency and temperature respectively, were measured. Creep-recovery tests were also applied to evaluate grape peels-wheat flour dough behaviour. The results showed that the GSF incorporation increased protein content and alpha-amylase activity in composite flour with particle size decrease, affecting gelatization temperature. The changes in dough viscoelasticity depend on the particle size, addition level and grape variety, factors which affected dough capacity to deform. The effects of GSF from white grape were more pronounced compared to GSF from red grape variety. GSF addition exhibited an increase in values of both dynamic moduli, which was more pronounced for the white variety than for the red one. The knowledge of this information is useful in new products development, especially for bakery products manufactory.","PeriodicalId":44020,"journal":{"name":"Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.7,"publicationDate":"2019-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88085439","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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