Editorial

3 pages, 197 KiB

Open AccessEditorial

Current Research in Food Safety and Biotechnology

by Mircea Oroian and Georgiana Gabriela Codină

Appl. Sci. 2022, 12(13), 6640; https://doi.org/10.3390/app12136640 - 30 Jun 2022

Viewed by 1318

Biotechnology is a field at the interface of biology and industry, being part of the applied sciences field [...] Full article

(This article belongs to the Special Issue Selected Papers from the 8th International Conference of Biotechnologies, Present and Perspectives)

Research

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12 pages, 1867 KiB

Open AccessArticle

Effect of Hemp Seed Oil Addition on the Rheological Properties of Dough and Bread

by Sorina Ropciuc, Laura Carmen Apostol, Cristina Damian and Ancuța Elena Prisacaru

Appl. Sci. 2022, 12(6), 2764; https://doi.org/10.3390/app12062764 - 08 Mar 2022

Cited by 7 | Viewed by 1674

Abstract

The aim of the study was to determine the influence of hemp seed oil on the rheological properties of the dough and the properties of white and black wheat flour bread. In this work, the dough was obtained from wheat flour types 550, [...] Read more.

The aim of the study was to determine the influence of hemp seed oil on the rheological properties of the dough and the properties of white and black wheat flour bread. In this work, the dough was obtained from wheat flour types 550, 650, and 1350 to which hemp seed oil was added in percentages ranging from 0–15% (flour-based). The empirical and fundamental rheological properties of the dough were characterization using an alveograph test and a rotational rheometer. The rheological properties determined by the alveograph test indicated a correlation between the dough extensibility index and the bread volume. The obtained results led to the conclusion that the addition of oil in the dough, at a maximum percentage of 15%, modifies rheological properties by decreasing the modulus of viscosity and elasticity. Textural properties were used to determine hardness, springiness, cohesiveness, and adhesiveness. The hardness and softness of the bread decreased as the percentage of added oil increased and the elasticity of the bread samples increased with the addition of more oil. Supplementing bread with oil has led to improved textural features and sensory scores. Generally, the best quality was obtained at the optimum usage level of 5–10% hemp oil. Full article

(This article belongs to the Special Issue Selected Papers from the 8th International Conference of Biotechnologies, Present and Perspectives)

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15 pages, 2808 KiB

Open AccessArticle

Study on Contamination with Some Mycotoxins in Maize and Maize-Derived Foods

by Alina Mihalcea and Sonia Amariei

Appl. Sci. 2022, 12(5), 2579; https://doi.org/10.3390/app12052579 - 02 Mar 2022

Cited by 9 | Viewed by 1924

Abstract

Crops can be contaminated by fungi which produce mycotoxins. Many fungal strains are responsible for producing varied mycotoxins. The research carried out so far has described over 400 different mycotoxins. They have chemical and physical properties that significantly differ, and they are produced [...] Read more.

Crops can be contaminated by fungi which produce mycotoxins. Many fungal strains are responsible for producing varied mycotoxins. The research carried out so far has described over 400 different mycotoxins. They have chemical and physical properties that significantly differ, and they are produced by several different existing fungi. The intake of mycotoxins through food can be achieved directly, by feeding on contaminated food, or indirectly from foods of animal origin. The mycotoxin contamination of food and food products for certain animals is a phenomenon studied worldwide, in countries in Europe but also in Asia, Africa and America. The purpose of this study is to develop an evaluation of the mycotoxins prevalent in corn and corn-derived products produced in Romania. A total of 38 maize samples and 19 corn-derivative samples were investigated for the presence of mycotoxins specific to these products, such as deoxynivalenol, zearalenone and fumonisins. Fumonisins had the highest presence and zearalenone had the lowest. The limits determined for the three mycotoxins were always in accordance with legal regulations. Full article

(This article belongs to the Special Issue Selected Papers from the 8th International Conference of Biotechnologies, Present and Perspectives)

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16 pages, 1575 KiB

Open AccessArticle

Physico-Chemical and Sensory Quality of Oven-Dried and Dehydrator-Dried Apples of the Starkrimson, Golden Delicious and Florina Cultivars

by Cristina Ghinea, Ancuta Elena Prisacaru and Ana Leahu

Appl. Sci. 2022, 12(5), 2350; https://doi.org/10.3390/app12052350 - 24 Feb 2022

Cited by 13 | Viewed by 5386

Abstract

Apple fruits are high in phenolic compounds, sugar and dietary fiber content and are rich in malic acid and vitamins, with a significant impact on the organoleptic quality and its health-promoting properties. They can be turned out in value-added product such as apple [...] Read more.

Apple fruits are high in phenolic compounds, sugar and dietary fiber content and are rich in malic acid and vitamins, with a significant impact on the organoleptic quality and its health-promoting properties. They can be turned out in value-added product such as apple chips due to the low cost of raw material. The aim of the study was to obtain apple chips, fat-free, healthy, traditionally dried and without added sugar, which can be easily obtained and capitalized economically, as well as the evaluation of their physico-chemical and sensory qualities. The apple chips were produced from three apple cultivars (‘Starkrimson’, ‘Golden Delicious’ and ‘Florina’) by drying the apple fruits in an oven and a dehydrator at 65 °C. To inactivate the browning enzymes, the apple slices were immersed in a solution of lemon salt (4%) for 7 min before drying. Apple chips were sensory-evaluated and relevant parameters were analyzed at defined intervals during storage at room temperature up to 21 days. The water activity (aw) values of apple chip samples dried in the oven ranged from 0.544 to 0.650, while for the samples dried in the dehydrator, aw values were between 0.374 and 0.426. During the storage, the pH of apple chips varied very little, while titratable acidity increased for all samples. Compared with fresh apple slices, it was observed that the total soluble solids (TSS) content of all dried apple chip samples decreased. Color parameters and browning and whitening indexes differed depending on the apple cultivars and dryer type used. Full article

(This article belongs to the Special Issue Selected Papers from the 8th International Conference of Biotechnologies, Present and Perspectives)

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15 pages, 3335 KiB

Open AccessArticle

Amaranth Seed Polyphenol, Fatty Acid and Amino Acid Profile

by Ovidiu Procopet and Mircea Oroian

Appl. Sci. 2022, 12(4), 2181; https://doi.org/10.3390/app12042181 - 19 Feb 2022

Cited by 7 | Viewed by 4069

Abstract

In this paper, the extraction of polyphenols from amaranth seed using a Box–Benhken design using four factors—ultra-turrax speed, solid-to-liquid ratio (RSL), methanol concentration and extraction time—were studied. There were two responses studied for the model: total phenolic content (TPC) and total flavonoid content [...] Read more.

In this paper, the extraction of polyphenols from amaranth seed using a Box–Benhken design using four factors—ultra-turrax speed, solid-to-liquid ratio (RSL), methanol concentration and extraction time—were studied. There were two responses studied for the model: total phenolic content (TPC) and total flavonoid content (TFC). The factors which influenced the most the extraction of the TPC and TFC were the RSL, methanol concentration and ultra-turrax speed. Twelve phenolic acids (rosmarinic acid, p-coumaric acid, chlorogenic acid, vanillic acid, caffeic acid, p-hydroxybenzoic acid, protocatechuic acid and gallic acid) and flavonoids (kaempferol, quercetin, luteolin and myricetin) were studied, and the most abundant one was kaempferol followed by myricetin. The amaranth seed is a valuable source of fatty acids, and 16.54% of the total fatty acids determined were saturated fatty acids, while 83.45% of the fatty acids were unsaturated ones. Amaranth seed is a valuable source of amino acids, with 9 essential amino acids being reported: histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine. Full article

(This article belongs to the Special Issue Selected Papers from the 8th International Conference of Biotechnologies, Present and Perspectives)

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9 pages, 252 KiB

Open AccessArticle

Assessment of Potentially Toxic Elements and Associated Health Risk in Bottled Drinking Water for Babies

by Elena L. Ungureanu, Gabriel Mustatea and Mona Elena Popa

Appl. Sci. 2022, 12(4), 1914; https://doi.org/10.3390/app12041914 - 11 Feb 2022

Cited by 5 | Viewed by 1749

Abstract

Potentially toxic elements are chemical pollutants which are dangerous to human health, especially for babies and children. Because their presence has been detected in baby food and baby drinking water, exposure to these elements is mainly due to ingestion. For this reason, the [...] Read more.

Potentially toxic elements are chemical pollutants which are dangerous to human health, especially for babies and children. Because their presence has been detected in baby food and baby drinking water, exposure to these elements is mainly due to ingestion. For this reason, the main objective of this study was quantification of 12 potentially toxic elements, including Ba, Co, Cu, Zn, Mn, Ni, Li, Fe, Pb, Cd, Cr, Sb, by ICP–MS, from 19 samples of bottled baby water. Based on the levels obtained, a health risk assessment was performed of the risk caused by their consumption, as well as an analysis of the quality of the samples. Excep iron, the values obtained for all other metals were below the limits imposed by the legislation in force. The risk analysis shows that Hazard index values were included in Risk Class 1, with a very low hazard level. The order of Cancer Risk values is as follows, Cd < Cr < Ni < Pb. As a general conclusion, we can say that the samples can be intended for consumption by children and infants. Full article

(This article belongs to the Special Issue Selected Papers from the 8th International Conference of Biotechnologies, Present and Perspectives)

14 pages, 1815 KiB

Open AccessArticle

Plant-Based Milks: Alternatives to the Manufacture and Characterization of Ice Cream

by Ana Leahu, Sorina Ropciuc and Cristina Ghinea

Appl. Sci. 2022, 12(3), 1754; https://doi.org/10.3390/app12031754 - 08 Feb 2022

Cited by 12 | Viewed by 6664

Abstract

This study investigated the potential use of dietary fibers (psyllium and pectin fibers added in different proportions of 0–10%) to improve the rheological, textural, and sensory characteristics of vegetable ice cream using vegetable milk (almond and hemp milk). Hemp milk was obtained from [...] Read more.

This study investigated the potential use of dietary fibers (psyllium and pectin fibers added in different proportions of 0–10%) to improve the rheological, textural, and sensory characteristics of vegetable ice cream using vegetable milk (almond and hemp milk). Hemp milk was obtained from the peeled seeds of the industrial hemp plant, which includes varieties of Cannabis sativa, which have a low content of the psychotropic substance tetrahydrocannabinol (THC) and are grown for food. The rheological characteristics of the mix and ice cream were determined by using the Haake Mars rheometer. Compared with the control sample, the viscosities of the mix in all samples analyzed were enhanced with the addition of dietary fibers, due to the occurrence of interactions and stabilizations. The viscoelastic modules G′ G″ were determined on ice cream samples at a temperature of −10 °C. The elastic and viscous modulus showed high values with the increase of the addition of 6% dietary fibers. The textural characteristics were assessed by the shear strength of a layer of ice cream at a temperature of −4 °C. Hardness, firmness, and adhesiveness were influenced by the size of their ice crystals, the fat content, and the percentage of dietary fibers added. The sensory analysis of the ice cream showed higher overall scores for the almond milk ice cream, because the sweet taste was appreciated with a maximum score, while the hemp milk ice cream was evaluated for flavor and taste. Full article

(This article belongs to the Special Issue Selected Papers from the 8th International Conference of Biotechnologies, Present and Perspectives)

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12 pages, 778 KiB

Open AccessArticle

The Quantification of Fatty Acids, Color, and Textural Properties of Locally Produced Bakery Margarine

by Sergiu Pădureţ

Appl. Sci. 2022, 12(3), 1731; https://doi.org/10.3390/app12031731 - 08 Feb 2022

Cited by 9 | Viewed by 4475

Abstract

This study focused on the analysis of bakery margarine samples divided into three groups according to physical-chemical analyses of their fat and water content. A Gas Chromatograph-Mass Spectrometer (GC-MS) was used for the evaluation of fatty acids, and from 37 fatty acids studied, [...] Read more.

This study focused on the analysis of bakery margarine samples divided into three groups according to physical-chemical analyses of their fat and water content. A Gas Chromatograph-Mass Spectrometer (GC-MS) was used for the evaluation of fatty acids, and from 37 fatty acids studied, only 18 were quantified. The highest concentration was occupied by the long-chain saturated fatty acids category (C14:0–C20:0), ranging between 85.61 μg/mg and 127.30 μg/mg. The dominant fatty acid was palmitic acid for all margarine samples. The texture parameters (hardness, mechanical work of plastic deformation, and fracturability) analyzed in this study with three different penetrometers and a puncture test showed that bakery margarine is a hard plastic material with a pronounced fracturability. The margarine’s fracturability varied from 0.35 N to 8.23 N. The highest values were measured using the 10 mm diameter spherical penetrometer. Of the outside and inside evaluated color parameters, only the b* color parameter indicated an influence on the principal component analysis samples’ projections; its values are also positively correlated with polyunsaturated fatty acids (PN). Full article

(This article belongs to the Special Issue Selected Papers from the 8th International Conference of Biotechnologies, Present and Perspectives)

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11 pages, 665 KiB

Open AccessArticle

Effect of Biostimulants on the Yield and Quality of Selected Herbs

by Joanna Majkowska-Gadomska, Krzysztof Jadwisieńczak, Anna Francke and Zdzisław Kaliniewicz

Appl. Sci. 2022, 12(3), 1500; https://doi.org/10.3390/app12031500 - 30 Jan 2022

Cited by 2 | Viewed by 1344

Abstract

The aim of this study was to determine the effect of amino acid biopreparations on the yield of summer savory, marjoram, and lemon balm, and the concentrations of selected biochemical and mineral compounds in their herbage. The first experimental factor was plant species: [...] Read more.

The aim of this study was to determine the effect of amino acid biopreparations on the yield of summer savory, marjoram, and lemon balm, and the concentrations of selected biochemical and mineral compounds in their herbage. The first experimental factor was plant species: summer savory (Satureja hortensis L.) var. Saturn, marjoram (Origanum majorana L.) var. Miraż, and lemon balm (Melissa officinalis L.). The second experimental factor was the effect exerted by two biopreparations, Calleaf Aminovital and Maximus Amino Protect, on herbage yield and quality. In the control treatment, plants were sprayed with water. The analyzed herb species differed considerably in yield and the concentrations of selected biochemical compounds and minerals. Lemon balm was characterized by the highest yield (1.73 kg m⁻²). Marjoram var. Miraż was characterized by the highest concentrations of reducing sugars (0.89 g 100 g⁻¹ FM) and L-ascorbic acid (39.7 mg 100 g⁻¹ FM). Summer savory was most abundant in total N, K, and Ca. The tested biostimulants contributed to a decrease in nitrate concentrations in the studied plants. The interaction between the experimental factors significantly affected the content of nitrates and mineral compounds and total N, P, K, and Ca in the herbage of the analyzed plant species. Full article

(This article belongs to the Special Issue Selected Papers from the 8th International Conference of Biotechnologies, Present and Perspectives)

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13 pages, 793 KiB

Open AccessArticle

Study on Kinetics of Trans-Resveratrol, Total Phenolic Content, and Antioxidant Activity Increase in Vine Waste during Post-Pruning Storage

by Alina Lenuța Crăciun and Gheorghe Gutt

Appl. Sci. 2022, 12(3), 1450; https://doi.org/10.3390/app12031450 - 29 Jan 2022

Cited by 10 | Viewed by 1854

Abstract

There is increasing evidence surrounding the health benefits of E-resveratrol; this has triggered interest in stilbenoids in grapes, wine, and by-products. On the one hand, there is an enormous amount of underutilized vine waste, rich in bioactive substances during wine production. On the [...] Read more.

There is increasing evidence surrounding the health benefits of E-resveratrol; this has triggered interest in stilbenoids in grapes, wine, and by-products. On the one hand, there is an enormous amount of underutilized vine waste, rich in bioactive substances during wine production. On the other hand, there is a growing demand for promising phytochemicals, for dietary and pharmaceutical purposes. Vine shoots are promising sources of stilbenoids; they have economic potential because they are sources of high-value phytochemicals. Recent studies have shown that, due to biosynthesis pathway genes, especially STS (forming trans-resveratrol), which is abundant during storage periods of vine shoots—trans-resveratrol accumulates up to 40-fold. The objective of this research was to determine the most economical part of vine waste to be exploited, and to study the kinetics of resveratrol increase in a 90-day period, to determine the optimal storage period to reach a maximum trans-resveratrol content. Total phenolic content (TPC) and antioxidant activity (AA) were studied to determine possible correlations. In Fetească Neagră vine shoot varieties stored at laboratory temperatures, trans-resveratrol content increased to a maximum (2712.86 mg/kg D.W.) at day 70, and then slightly decreased until day 90. TPC remained constant and there was a slight increase in AA. Vine shoots contained the largest amounts of trans-resveratrol (1658.22 mg/kg D.W.), followed by tendrils (169.92 mg/kg D.W.), and leaves (43.54 mg/kg D.W.). Full article

(This article belongs to the Special Issue Selected Papers from the 8th International Conference of Biotechnologies, Present and Perspectives)

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19 pages, 3185 KiB

Open AccessFeature PaperArticle

Features of Bread Made from Different Amaranth Flour Fractions Partially Substituting Wheat Flour

by Ionica Coţovanu and Silvia Mironeasa

Appl. Sci. 2022, 12(2), 897; https://doi.org/10.3390/app12020897 - 17 Jan 2022

Cited by 9 | Viewed by 2179

Abstract

Amaranth flour (AF) is recognized as high-quality raw material regarding nutrients and bioactive compounds, essential in supplying human health benefits, compared with white flour (WF). In this study, the effects of factors, different particles sizes (large, medium, and small), and levels of AF [...] Read more.

Amaranth flour (AF) is recognized as high-quality raw material regarding nutrients and bioactive compounds, essential in supplying human health benefits, compared with white flour (WF). In this study, the effects of factors, different particles sizes (large, medium, and small), and levels of AF (5, 10, 15, and 20%) substituting WF on the responses, empirical and dynamic dough rheological properties, and some quality parameters of bread were successfully modeled using predictive models. Finally, the optimization of a formulation to maximize the AF level whilst maintaining bread quality for each type of particle size (PS) was performed based on the response surface methodology models generated. The rheological properties of the composite flour formulated were evaluated using Mixolab, alveograph, rheofermentometer, and dynamic rheometer. In addition, bread quality parameters, loaf volume, instrumental texture features, and firmness were evaluated. The anticipation of the optimal value for each response in terms of dough rheological properties during mixing, protein weakening, starch gelatinization and retrogradation, biaxial extension, fermentation, viscoelastic moduli, and creep and recovery compliance depending on PS. The optimal addition level was determined by a multi-objective optimization approach. The optimal addition level was 9.41% for large, 9.39% for medium, and 7.89% for small PS. The results can help manufacturers to develop bread products with the desired particle size with optimal technological and physical features. Full article

(This article belongs to the Special Issue Selected Papers from the 8th International Conference of Biotechnologies, Present and Perspectives)

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17 pages, 1690 KiB

Open AccessArticle

Effects of Dry Heat Treatment and Milling on Sorghum Chemical Composition, Functional and Molecular Characteristics

by Ana Batariuc, Mădălina Ungureanu-Iuga and Silvia Mironeasa

Appl. Sci. 2021, 11(24), 11881; https://doi.org/10.3390/app112411881 - 14 Dec 2021

Cited by 7 | Viewed by 2907

Abstract

This study aimed to highlight the effects of grains dry heat treatment, flour particle size and variety on sorghum flour nutritional, functional, and molecular characteristics. The results obtained showed that dry heat treatment led to fat, fiber and water absorption capacity increase, while [...] Read more.

This study aimed to highlight the effects of grains dry heat treatment, flour particle size and variety on sorghum flour nutritional, functional, and molecular characteristics. The results obtained showed that dry heat treatment led to fat, fiber and water absorption capacity increase, while the moisture, protein, ash, water retention capacity, solubility index, foaming capacity, and FT-IR absorption bands characteristic to phytic acids decreased with temperature applied raised. Particle size reduction determined lower protein, solubility index, and emulsifying activity and higher fat content, oil absorption capacity, swelling power, and foaming capacity. White sorghum flour fractions presented lower protein content, except when they were treated at 140 °C, lower carbohydrates and fibers and higher fat content compared to those made of red sorghum. Moderate significant correlations (p < 0.05) were observed between some of the functional properties and proximate composition of flours. Thus, both dry heat treatment conditions and particle size exerted significant influences of sorghum flour chemical and functional properties. These results showed the importance of particle size and dry heat treatment on sorghum flours functionality, being helpful for further optimizations and choices for bakery products use. Full article

(This article belongs to the Special Issue Selected Papers from the 8th International Conference of Biotechnologies, Present and Perspectives)

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15 pages, 1642 KiB

Open AccessArticle

Advance on the Capitalization of Grape Peels By-Product in Common Wheat Pasta

by Mădălina Ungureanu-Iuga and Silvia Mironeasa

Appl. Sci. 2021, 11(23), 11129; https://doi.org/10.3390/app112311129 - 24 Nov 2021

Cited by 7 | Viewed by 1932

Abstract

Capitalization of winery by-products has received high interest among scientists, producers and consumers concerned with healthy diet and environment protection. Grape peels are rich in fiber and polyphenols and can be used as ingredients in pasta matrix in order to increase the nutritional [...] Read more.

Capitalization of winery by-products has received high interest among scientists, producers and consumers concerned with healthy diet and environment protection. Grape peels are rich in fiber and polyphenols and can be used as ingredients in pasta matrix in order to increase the nutritional and functional value of such a staple food. The aim of this paper was to investigate the effects of grape peel flour added in various amounts (1–6%) to common wheat pasta dough viscoelasticity and texture and on pasta chemical composition, color, cooking behavior and texture, revealing at the same time the relations between characteristics. Grape peel flour induced the increase of the elastic (G′) and viscous (G″) moduli, dough hardness, springiness, cohesiveness, pasta crude ash, crude fat, crude fiber, total polyphenols and resistant starch contents, pasta water absorption, cooking loss and breaking force as the addition level was higher and compared to the control. On the other hand, dough resilience, pasta luminosity, chewiness and firmness decreased as the amount of grape peel flour raised. Significant correlations (p < 0.05) were obtained between the chemical composition and color parameters, while crude fiber, protein and fat were correlated with dough and pasta texture, total polyphenols with resistant starch content, cooking loss with crude fiber and dough textural parameters. The obtained results underlined the opportunity to use a valuable byproduct such as grape peels in novel pasta formulations, being helpful for processors to extend the product variety and to optimize the processes in order to better satisfy consumer’s demand for functional foods. Full article

(This article belongs to the Special Issue Selected Papers from the 8th International Conference of Biotechnologies, Present and Perspectives)

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