- Email: [email protected]
Food labels – promotion tools in sales
Abstracts / Journal of Biotechnology 208 (2015) S5–S120
Chitosan coatings, a natural and sustainable food preservation method Adriana Laura Mihai ∗ , Mona Elena Popa University of Agronomic Sciences and Veterinary Medicine of Bucharest, Romania E-mail address: mihai [email protected] (A.L. Mihai). The current trend to use natural preservations has led to the investigation and use of chitosan, a natural polysaccharide obtained from chitin, which present antimicrobial and antioxidant activity. Chitosan is a successful edible coating material that can be used in food industry as a protective coating against different spoilage microorganisms. It has been shown that chitosan coatings present antimicrobial activity against foodborne pathogens on food. It is used to form edible coatings due to its good film-forming ability, non-toxicity and high biodegradability. Chitosan coatings can control the internal gas atmosphere of fruits and vegetables, reducing the respiration and transpiration rates. It serves as a barrier to water vapor, reduce moisture and weight loss, retard lipid oxidation, preserve firmness, and delay fruits dehydration. Chitosan treatment can be applied directly on food matrix as minimally processed fruits and vegetables, meat, dairy products, fish products. These coatings can prevent the spoilage of food products, being an efficient technique to prolong their shelf life. All these characteristics make chitosan coatings a potential preservative of natural origin which can be used in active packaging. Chitosan coatings can be used to improve food appearance and preserve the quality of food products, being considered environmentally friendly. Acknowledgements: This paper was published under the frame of European Social Fund, Human Resources Development Operational Programme 2007–2013, project no. POSDRU/159/1.5/S/132765. http://dx.doi.org/10.1016/j.jbiotec.2015.06.250 Comparative studies of physical, chemical and biological honey reported at bees development in altered environmental conditions Manea Iuliana 1 , Manea Laur Constantin 2,∗ 1
Food Engineering Department, Faculty of Environmental Engineering and Food Science, Valahia University of Targoviste, Romania 2 Environmental Engineering Department, Faculty of Environmental Engineering and Food Science, Valahia University of Targoviste, Romania
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linators are not sufficiently conclusive to demonstrate that there is a worldwide pollinator and related crop production crisis. Chemicals can poison pollinators or impair their reproduction, eliminate nectar sources and destroy larval host plants for moths and butterflies and deplete bees’nesting materials. The European Food Safety Authority has the responsibility to collect and analyze data on biosafety risk assessment bee products, reduce risks and monitoring bee activities. http://dx.doi.org/10.1016/j.jbiotec.2015.06.251 Asparagine and sweeteners – how they influence acrylamide formation in wheat flour biscuits? Gabriel Mustatea 1,∗ , Mona Elena Popa 1 , Mioara Negoita 2 , Florentina Israel Roming 1 1
Faculty of Biotechnologies, USAMV Bucharest, Romania 2 National Research and Development Institute for Food Bioresources – IBA Bucharest, Romania E-mail address: mustatea [email protected] (G. Mustatea). It is well known that acrylamide is mainly formed in foods at high temperatures, during Maillard reaction, from Asparagine in the presence of a reducing sugar. Using the same baking conditions (time and temperatures) different biscuits samples containing two types of flours (650 white wheat flour and 2200 whole wheat flour) and several sweeteners (sugar, glucose, honey and fructose) were obtained. Asparagine content in wheat flours was determined by ion chromatography with pulsed amperometric detection while reducing sugars content in wheat flours and sweeteners was determined using Schoorl method. Acrylamide content in biscuits samples was determined using gas chromatography coupled with tandem mass spectrometry (GC/MS/MS). Asparagine content was higher in whole wheat flour, all biscuit samples obtained from this type of flour having high amount of acrylamide than the biscuits obtained from white wheat flour. Biscuits containing sugar as sweetener had the lowest acrylamide content. The higher amount of acrylamide (877.23 g/kg), was found in biscuits made of whole wheat flour containing fructose as sweetener. Acknowledgements: This paper was published under the frame of European Social Fund, Human Resources Development Sectorial Operational Programme 2007–2013, project no. POSDRU/159/1.5/S/132765. http://dx.doi.org/10.1016/j.jbiotec.2015.06.252
E-mail address: laur [email protected] (M.L. Constantin). Microbiological and toxicological effects of bee-induced environmental factors (pollution, intensive farming), can be used to make an estimate of the risks to which it is subjected to the work of very well reflected by the honey, the main product of bees, the major human food supplement with multiple meanings (nutritional, pharmaceutical, medical). The premise of investigation is to know the etiologic factors involved in reducing families and their influence on honey bees. The latest generation of pesticides (eg. organophosphorus pesticide residues, lethal concentration 0,02 mg/kg, pyrethroids and neonicotinoids) are studied to ascertain the suspicion that these chemicals are used, in particular for the control of pests of agricultural crops, causes adverse effects on the families of bee colony, causing Colony Collapse syndrome. Currently available global data and knowledge on the decline of pol-
Food labels – promotion tools in sales Elena Pet 1,∗ , Ioan Pet 1 , Gabi Dumitrescu 1 , Ioana Niculae 2 , Dumitru Popescu 1 1 Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Romania 2 University of Agricultural Sciences and Veterinary Medicine, Bucharest, Romania
E-mail address: petz [email protected] (E. Pet). In modern economy, with its ongoing increase and diversification of products meant to meet human needs, with the increase of international economic exchange and in the context of the globalisation of economies and markets, the issue of communicating with the
S82
Abstracts / Journal of Biotechnology 208 (2015) S5–S120
consumers are increasingly difficult and need more considerable and varied efforts for mutual knowledge and understanding. The solution adopted for the achievement of these requirements consist in designing a system that ensures permanent communication of producers and traders, on one hand, and between consumers, on the other hand. Labels are means of identifying products, of informing the consumers simply and quickly, of educating consumers, of easing trade operations and of promoting products on the market. Consumers need to be informed completely, correctly and accurately about the main features of the products supplied by economic actors so that they can make rational choices in agreement with their interests and be able to use them depending on their use and completely safely. http://dx.doi.org/10.1016/j.jbiotec.2015.06.253 Sensory evaluation of some sweet gluten-free bakery products based on rice and buckwheat flour Iovan Minodora Loredana ∗ , Radoi Bogdan Petru, Stoin Daniela, Trasca Teodor Ioan, Negrea Monica Facultatea de Tehnologia Produselor Alimentare, Universitatea de Stiinte Agricole a Banatului “Regele Mihai I al Romaniei”, Timisoara, Romania E-mail address: [email protected] (I.M. Loredana). Coeliac disease or gluten intolerance affects an increasing number of people, and due to its symptoms, it remains unrecognised. Once diagnosed with gluten intolerance, and without a specific treatment, the patient is directed to a gluten-free diet all his life long. The aim of this study was to optimize the obtaining technologies for sweet gluten-free bakery products (cake, cookies, muffins) based on rice and buckwheat flour, products designed for coeliac people. The experiments were taken in the Technology of Milling and Baking Laboratory of the faculty of Food Processing Technology, Banat’s University of Agricultural Science and Veterinary Medicine “King Michael I of Romania” from Timisoara, Romania. In order to establish the recipe and the specific parameters for the sweet gluten-free products obtaining technology, various amounts of buckwheat and rice flour were used (0:100, 10:90, 20:80, and 30:70). Based on the scores assigned according to Romanian scoring scale of the analyzed gluten free products, it resulted that the optimum proportion of buckwheat flour varied. Thus, for gluten-free cake baking, the optimum amount of buckwheat flour is 30% (5,7 points for aspect and shape out of 6), 10% for gluten-free cookies (3,6 points out of 4 for the aspect and 3,8 points out of 4, for taste, respectively), while the optimum amount of buckwheat flour for muffins baking was 20% (3 points out of 3 for the consistency to mastication and 3,7 points out of 4, for the taste). http://dx.doi.org/10.1016/j.jbiotec.2015.06.254
Compositional study on wheat flour enriched in bioactive compounds with functional role Livia Apostol 1,∗ , Mona Elena Popa 1 , Nastasia Belc 2 1
University of Agronomic Sciences and Veterinary Medicine of Bucharest, Romania 2 National Research & Development Institute for Food Bioresources, Bucharest, Romania E-mail address: apostol [email protected] (L. Apostol). In this work, Cannabis sativa L. partially skimmed flour and Helianthus tuberosus L. leaves flour have been used for enrichment of wheat flour with functional ingredients such as: bioactive protein, bioactive carbohydrates, essential fatty acids (Omega 3 and Omega 6), organic silicon and minerals. Within the laboratory experiments, the potential functional of wheat flour enriched with the Cannabis sativa L., partially skimmed flour and Helianthus tuberosus L. leaves flour, in different proportions, was evaluated concerning chemical composition and rheological behaviour of the doughs. Protein, fiber, fat, ash and minerals content were determined. Sample with mixture of 10% Cannabis sativa L., respectively, 4% of Helianthus tuberosus L. leaves flour added to wheat flour maintains the rheological parameters within recommended values for a better technological behavior and further good quality of the bakery products. At the same time, these ingredients increase the nutritional values of the flours. Acknowledgements: This paper was published under the frame of European Social Fund, Human Resources Development Operational Programme 2007–2013, project no POSDRU/159/1.5/S/132765. http://dx.doi.org/10.1016/j.jbiotec.2015.06.255 Qualitative evaluation of European catfish meat preserved by cold smoking Emanuel Magdici ∗ , Ionut Bogdan Pagu, Catalin Emilian Nistor, Cezar Cioran, Bogdan Vlad Avarvarei, Gabriel Vasile Hoha, Benone Pasarin Departament of Management of Animal Production, University of Agricultural Science and Veterinary Medicine “Ion Ionescu de la Brad”, Iasi, Romania E-mail address: [email protected] (E. Magdici). Current study aims to establish storage period of European catfish fillet traditionally cold smoked, using sensorial analysis (hedonic scale with 9 points), but also through evaluation of microbiological charge (total viable count, S. aureus, Salmonella, E. coli). Traditionally cold smoking is not only a preservation method, but also it’s a superior way of European catfish capitalization. Fish was smoked for 3 days, 4 h/day, at 35 ◦ C. Sensorial analysis were made on days 5, 15, 25, 30, 35, 40 from launching point of preservation method. Evaluated sensorial characteristics were: aspect, color, smell, consistency, taste. To appreciate products’ global quality was realized a mean score obtained by summing the evaluated sensorial characteristics at which is applied an importance coefficient, function of each sensorial attribute, as well as a transformation factor (from 9 to 20 qualitative points). So the product was appreciated as being “very good” in day 5 (19.7p), “good” in day 15 (17.4p) and “satisfactory” in days 20, 25 and 35 (11.4p). In day 40 European catfish fillet cold smoked is evaluated as “altered” (6.1p). Between studied samples were founded significant differences (p < 0.001). Total viable count (TVC), was
Chitosan coatings, a natural and sustainable food preservation method Adriana Laura Mihai ∗ , Mona Elena Popa University of Agronomic Sciences and Veterinary Medicine of Bucharest, Romania E-mail address: mihai [email protected] (A.L. Mihai). The current trend to use natural preservations has led to the investigation and use of chitosan, a natural polysaccharide obtained from chitin, which present antimicrobial and antioxidant activity. Chitosan is a successful edible coating material that can be used in food industry as a protective coating against different spoilage microorganisms. It has been shown that chitosan coatings present antimicrobial activity against foodborne pathogens on food. It is used to form edible coatings due to its good film-forming ability, non-toxicity and high biodegradability. Chitosan coatings can control the internal gas atmosphere of fruits and vegetables, reducing the respiration and transpiration rates. It serves as a barrier to water vapor, reduce moisture and weight loss, retard lipid oxidation, preserve firmness, and delay fruits dehydration. Chitosan treatment can be applied directly on food matrix as minimally processed fruits and vegetables, meat, dairy products, fish products. These coatings can prevent the spoilage of food products, being an efficient technique to prolong their shelf life. All these characteristics make chitosan coatings a potential preservative of natural origin which can be used in active packaging. Chitosan coatings can be used to improve food appearance and preserve the quality of food products, being considered environmentally friendly. Acknowledgements: This paper was published under the frame of European Social Fund, Human Resources Development Operational Programme 2007–2013, project no. POSDRU/159/1.5/S/132765. http://dx.doi.org/10.1016/j.jbiotec.2015.06.250 Comparative studies of physical, chemical and biological honey reported at bees development in altered environmental conditions Manea Iuliana 1 , Manea Laur Constantin 2,∗ 1
Food Engineering Department, Faculty of Environmental Engineering and Food Science, Valahia University of Targoviste, Romania 2 Environmental Engineering Department, Faculty of Environmental Engineering and Food Science, Valahia University of Targoviste, Romania
S81
linators are not sufficiently conclusive to demonstrate that there is a worldwide pollinator and related crop production crisis. Chemicals can poison pollinators or impair their reproduction, eliminate nectar sources and destroy larval host plants for moths and butterflies and deplete bees’nesting materials. The European Food Safety Authority has the responsibility to collect and analyze data on biosafety risk assessment bee products, reduce risks and monitoring bee activities. http://dx.doi.org/10.1016/j.jbiotec.2015.06.251 Asparagine and sweeteners – how they influence acrylamide formation in wheat flour biscuits? Gabriel Mustatea 1,∗ , Mona Elena Popa 1 , Mioara Negoita 2 , Florentina Israel Roming 1 1
Faculty of Biotechnologies, USAMV Bucharest, Romania 2 National Research and Development Institute for Food Bioresources – IBA Bucharest, Romania E-mail address: mustatea [email protected] (G. Mustatea). It is well known that acrylamide is mainly formed in foods at high temperatures, during Maillard reaction, from Asparagine in the presence of a reducing sugar. Using the same baking conditions (time and temperatures) different biscuits samples containing two types of flours (650 white wheat flour and 2200 whole wheat flour) and several sweeteners (sugar, glucose, honey and fructose) were obtained. Asparagine content in wheat flours was determined by ion chromatography with pulsed amperometric detection while reducing sugars content in wheat flours and sweeteners was determined using Schoorl method. Acrylamide content in biscuits samples was determined using gas chromatography coupled with tandem mass spectrometry (GC/MS/MS). Asparagine content was higher in whole wheat flour, all biscuit samples obtained from this type of flour having high amount of acrylamide than the biscuits obtained from white wheat flour. Biscuits containing sugar as sweetener had the lowest acrylamide content. The higher amount of acrylamide (877.23 g/kg), was found in biscuits made of whole wheat flour containing fructose as sweetener. Acknowledgements: This paper was published under the frame of European Social Fund, Human Resources Development Sectorial Operational Programme 2007–2013, project no. POSDRU/159/1.5/S/132765. http://dx.doi.org/10.1016/j.jbiotec.2015.06.252
E-mail address: laur [email protected] (M.L. Constantin). Microbiological and toxicological effects of bee-induced environmental factors (pollution, intensive farming), can be used to make an estimate of the risks to which it is subjected to the work of very well reflected by the honey, the main product of bees, the major human food supplement with multiple meanings (nutritional, pharmaceutical, medical). The premise of investigation is to know the etiologic factors involved in reducing families and their influence on honey bees. The latest generation of pesticides (eg. organophosphorus pesticide residues, lethal concentration 0,02 mg/kg, pyrethroids and neonicotinoids) are studied to ascertain the suspicion that these chemicals are used, in particular for the control of pests of agricultural crops, causes adverse effects on the families of bee colony, causing Colony Collapse syndrome. Currently available global data and knowledge on the decline of pol-
Food labels – promotion tools in sales Elena Pet 1,∗ , Ioan Pet 1 , Gabi Dumitrescu 1 , Ioana Niculae 2 , Dumitru Popescu 1 1 Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Romania 2 University of Agricultural Sciences and Veterinary Medicine, Bucharest, Romania
E-mail address: petz [email protected] (E. Pet). In modern economy, with its ongoing increase and diversification of products meant to meet human needs, with the increase of international economic exchange and in the context of the globalisation of economies and markets, the issue of communicating with the
S82
Abstracts / Journal of Biotechnology 208 (2015) S5–S120
consumers are increasingly difficult and need more considerable and varied efforts for mutual knowledge and understanding. The solution adopted for the achievement of these requirements consist in designing a system that ensures permanent communication of producers and traders, on one hand, and between consumers, on the other hand. Labels are means of identifying products, of informing the consumers simply and quickly, of educating consumers, of easing trade operations and of promoting products on the market. Consumers need to be informed completely, correctly and accurately about the main features of the products supplied by economic actors so that they can make rational choices in agreement with their interests and be able to use them depending on their use and completely safely. http://dx.doi.org/10.1016/j.jbiotec.2015.06.253 Sensory evaluation of some sweet gluten-free bakery products based on rice and buckwheat flour Iovan Minodora Loredana ∗ , Radoi Bogdan Petru, Stoin Daniela, Trasca Teodor Ioan, Negrea Monica Facultatea de Tehnologia Produselor Alimentare, Universitatea de Stiinte Agricole a Banatului “Regele Mihai I al Romaniei”, Timisoara, Romania E-mail address: [email protected] (I.M. Loredana). Coeliac disease or gluten intolerance affects an increasing number of people, and due to its symptoms, it remains unrecognised. Once diagnosed with gluten intolerance, and without a specific treatment, the patient is directed to a gluten-free diet all his life long. The aim of this study was to optimize the obtaining technologies for sweet gluten-free bakery products (cake, cookies, muffins) based on rice and buckwheat flour, products designed for coeliac people. The experiments were taken in the Technology of Milling and Baking Laboratory of the faculty of Food Processing Technology, Banat’s University of Agricultural Science and Veterinary Medicine “King Michael I of Romania” from Timisoara, Romania. In order to establish the recipe and the specific parameters for the sweet gluten-free products obtaining technology, various amounts of buckwheat and rice flour were used (0:100, 10:90, 20:80, and 30:70). Based on the scores assigned according to Romanian scoring scale of the analyzed gluten free products, it resulted that the optimum proportion of buckwheat flour varied. Thus, for gluten-free cake baking, the optimum amount of buckwheat flour is 30% (5,7 points for aspect and shape out of 6), 10% for gluten-free cookies (3,6 points out of 4 for the aspect and 3,8 points out of 4, for taste, respectively), while the optimum amount of buckwheat flour for muffins baking was 20% (3 points out of 3 for the consistency to mastication and 3,7 points out of 4, for the taste). http://dx.doi.org/10.1016/j.jbiotec.2015.06.254
Compositional study on wheat flour enriched in bioactive compounds with functional role Livia Apostol 1,∗ , Mona Elena Popa 1 , Nastasia Belc 2 1
University of Agronomic Sciences and Veterinary Medicine of Bucharest, Romania 2 National Research & Development Institute for Food Bioresources, Bucharest, Romania E-mail address: apostol [email protected] (L. Apostol). In this work, Cannabis sativa L. partially skimmed flour and Helianthus tuberosus L. leaves flour have been used for enrichment of wheat flour with functional ingredients such as: bioactive protein, bioactive carbohydrates, essential fatty acids (Omega 3 and Omega 6), organic silicon and minerals. Within the laboratory experiments, the potential functional of wheat flour enriched with the Cannabis sativa L., partially skimmed flour and Helianthus tuberosus L. leaves flour, in different proportions, was evaluated concerning chemical composition and rheological behaviour of the doughs. Protein, fiber, fat, ash and minerals content were determined. Sample with mixture of 10% Cannabis sativa L., respectively, 4% of Helianthus tuberosus L. leaves flour added to wheat flour maintains the rheological parameters within recommended values for a better technological behavior and further good quality of the bakery products. At the same time, these ingredients increase the nutritional values of the flours. Acknowledgements: This paper was published under the frame of European Social Fund, Human Resources Development Operational Programme 2007–2013, project no POSDRU/159/1.5/S/132765. http://dx.doi.org/10.1016/j.jbiotec.2015.06.255 Qualitative evaluation of European catfish meat preserved by cold smoking Emanuel Magdici ∗ , Ionut Bogdan Pagu, Catalin Emilian Nistor, Cezar Cioran, Bogdan Vlad Avarvarei, Gabriel Vasile Hoha, Benone Pasarin Departament of Management of Animal Production, University of Agricultural Science and Veterinary Medicine “Ion Ionescu de la Brad”, Iasi, Romania E-mail address: [email protected] (E. Magdici). Current study aims to establish storage period of European catfish fillet traditionally cold smoked, using sensorial analysis (hedonic scale with 9 points), but also through evaluation of microbiological charge (total viable count, S. aureus, Salmonella, E. coli). Traditionally cold smoking is not only a preservation method, but also it’s a superior way of European catfish capitalization. Fish was smoked for 3 days, 4 h/day, at 35 ◦ C. Sensorial analysis were made on days 5, 15, 25, 30, 35, 40 from launching point of preservation method. Evaluated sensorial characteristics were: aspect, color, smell, consistency, taste. To appreciate products’ global quality was realized a mean score obtained by summing the evaluated sensorial characteristics at which is applied an importance coefficient, function of each sensorial attribute, as well as a transformation factor (from 9 to 20 qualitative points). So the product was appreciated as being “very good” in day 5 (19.7p), “good” in day 15 (17.4p) and “satisfactory” in days 20, 25 and 35 (11.4p). In day 40 European catfish fillet cold smoked is evaluated as “altered” (6.1p). Between studied samples were founded significant differences (p < 0.001). Total viable count (TVC), was