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Food and Environment Safety
Number of Followers: 3  

  This is an Open Access Journal Open Access journal
ISSN (Print) 2068-6609 - ISSN (Online) 2559-6381
Published by Stefan cel Mare University of Suceava Homepage  [5 journals]
  • FIRST PAGES

    • Authors: FENS 3 2022
      Abstract: 30 SEPTEMBER 2022
      PubDate: 2022-11-11
      Issue No: Vol. 21, No. 3 (2022)
       
  • EXTRACTION OF NATURAL ANTIOXYDANTS FROM ALGERIAN ROSMARINUS OFFICINALIS L.
           WITH GRAS-SOLVENT AND KINETIC STUDY

    • Authors: Linda LOUCIF SEIAD, Soraya DEMIM, Mohamed LOUCIF SEIAD, Hassina BOUSSAK, Souad HAMMADOU
      Abstract: The objective of this study was to improve extraction of natural antioxidants (NAs) found in Algeria Rosmarinus officinalis L. using cleaner extraction processes. To verify the single factors effects, a Factorial design (FD) was used to study the impact of the main process variables (time, solid-to-liquid ratio, and temperature) on extraction efficiency. Total Polyphenol Content (TPC), Total Flavonoids Content (TFC) and Antioxidant Activity (AA) were measured to control the extraction process efficiency on different experimental conditions. The best experimental result was obtained at 30°C for 30 min and 0.05 g/mL. The value of TPC, TFC and AA was respectively, 121.80 mg GAE/g DW, 44.01 mg QE/g DW and 96.36 %. The correlation between TPC, TFC and AA remains unclear. The extraction of polyphenols was shown to obey first order kinetic with a 0.045 min-1coefficient for the fast period and 0.05 min-1 for the slow period. Finally, the plant morphology investigated by SEM revealed physical changes on plant material.
      PubDate: 2022-11-11
      Issue No: Vol. 21, No. 3 (2022)
       
  • STUDY OF HEAT TREATMENT EFFECT ON THE BIOLOGICAL VALUE OF PINE NUTS
           KERNELS

    • Authors: Artur MYKHALEVYCH, Uliana KUZMYK
      Abstract: The aim of the research was to determine the optimal modes of heat treatment of pine nut kernels in order to preserve their biological value to the optimal, which will allow in the future to use this type of raw material in the technology of various types of sauces with the addition of dry whey. The article analyzes the drying kinetics of Pinus pinea Linneus pine nut kernels for 120 minutes under 4 heat treatment regimes: 20, 40, 60 and 80 ˚C. The effect of heat treatment on the composition of essential amino acids, the content of vitamin C and β-carotene was studied. Thus, the temperature of 20 and 40 ˚C ensures the maximum preservation of the biological value of the raw material, but it does not allow to achieve a significant decrease in the mass fraction of moisture, which will negatively affect the microbiological indicators of the raw material. During processing at 60 ˚С, the mass fraction of moisture in the kernels of pine nuts decreases from 7 to 5.28 %, which is likely to reduce water activity and positively affect the duration of storage. An increase in temperature to 80 ˚С significantly reduces the content of essential amino acids and β-carotene, as well as makes it impossible to achieve a technological effect (a significant decrease in moisture content) with the irrational use of energy resources. It was established that the optimal mode of heat treatment of pine nut kernels is drying at a temperature of 60 ˚С, which ensures the preservation of the biological value of the raw material and meets the recommendations for achieving satisfactory microbiological indicators.
      PubDate: 2022-11-11
      Issue No: Vol. 21, No. 3 (2022)
       
  • COMPARISON BETWEEN THE PARAMETERS OF THROUGHFALL AND BULK DEPOSITION
           MEASURED IN TWO LABORATORIES USING THE SAME METHODS

    • Authors: Carmen IACOBAN, Marius CURCĂ, Cosmin Ilie CUCIUREAN, Zitta CSERGO, Amelia BUCULEI
      Abstract: Among the main concerns of the researchers is the comparability of the analysis methods, in order to highlight possible errors. Several statistical approaches and graphical tools are available to investigate sources of analytical error and for decision-making. In this article, we present an operative protocol for the comparison of the precision for two laboratories with the same quantitative analytical methods. This paper describes the importance of achieving sequential stages, including experimental design, familiarization with the method of optimal research analysis, quality evaluation, selection of sample, definition of acceptability criteria. Sample measurement, data analysis and evaluation, final decision and reporting are also discussed and exemplified. The reason for performing a comparison experiment is to estimate the type and magnitude of systematic error between two laboratories with the same method and to judge if the two laboratories are identical within the inherent imprecision methods or within preset analytical quality specifications. Finally, the purpose was to check if same ranges of concentrations and fluxes of pollutants are obtained using the same methods of analysis, but in two different labs.
      PubDate: 2022-11-11
      Issue No: Vol. 21, No. 3 (2022)
       
  • HAEMATOLOGICAL PROFILE OF CATFISH (CLARIAS GARIEPINUS BURCHELL, 1822)
           FOLLOWING THE STRESS ASSOCIATED WITH TRANSPORTATION AND HANDLING IN THE
           MARKET

    • Authors: Olaniyi Alaba OLOPADE, Henry Eyina DIENYE, Kingsley Kenechukwu AGBO
      Abstract: This study aimed to investigate the haematological profile of Clarias gariepinus after stress from transportation and handling in the market. C. gariepinus mixed sexes and siblings reared in the same fish tank were subjected to transportation and market stressors associated with transportation and handling in the market. Ten fish were collected at random at successive time intervals at the fish farm (A), another immediately after arriving at the Choba market (B), and then after 3 hours (C), 6 hours (D), and 9 hours (E) at the same location. The results revealed that red blood cell (RBC) levels were higher in the non-stressed group (Group A) than in the test populations (Groups B-E).The differences in values were not statistically significant (p<0.05). Haemoglobin levels were consistent with the RBC. The non-stressed group had the highest value of 14.87±0.81g/dL. Mean values of the platelets ranged from 195.00±12.50×10 /L to 242.33±12.99×10 /L for all the samples, and this parameter showed a significant difference. The mean packed cell volume (PCV) values differed significantly between different population groups. There was no statistically significant difference (p<0.05) in neutrophils, lymphocytes, or monocytes values, but eosinophils showed a significant difference (p <0.05) across all treatments. The glucose mean values did not differ significantly across the populations, with the lowest value of 24.3±52.71g/dL recorded for the control relative to the test populations. It can be concluded that acute stress alters blood parameters in fish, and all the haematological parameters determined in the present study are important stress markers.
      PubDate: 2022-11-11
      Issue No: Vol. 21, No. 3 (2022)
       
  • EVALUATION OF THE QUALITY OF WHEAT WITH ADDED IMPROVERS

    • Authors: Amelia BUCULEI, Anca GATLAN, Adriana COJOCARIU
      Abstract: One of the main indicators of quality of grain flours is the enzyme content. The most important enzymes on the wheat flour are the a - amylase and the b - amylase. Unique for wheat flour dough are its rheological properties, namely elasticity and extensibility, which are largely due to the properties of gluten formed during kneading and how it interacts with other components of flour and product ingredients. In the present paper are presented the experimental results regarding the falling index Hagberg and determination the main rheological properties - tenacity, extensibility, elasticity, and baking strengthfor differently wheat flour types produced, from 2021 production. The research is important for specialists in the field, in terms of the need to apply the corrections that must be made to flour in the technological process of baking, in order to obtain quality products. The main objective of this work was to improve the knowledge regarding the qualitative analysis of wheat and to improve the quality of flour by adding improvers in the field of the variability of the quality parameters of wheat, which is an annoying feature of the Romanian crops.
      PubDate: 2022-11-11
      Issue No: Vol. 21, No. 3 (2022)
       
  • CHANGES IN TEXTURE PROFILE OF AMARANTH SEEDS SUBJECTED TO SOUS VIDE
           TREATMENT

    • Authors: Ovidiu PROCOPEȚ, Mircea OROIAN
      Abstract: Amaranth seeds represent an important category of pseudocereals that showed growth over time both in terms of cultivated areas and food products containing amaranth seeds. In different geographical areas, amaranth occupies an important place in terms of pseudocereal consumption, especially in Latin America and China where amaranth cultivation has been documented for over 3000 years. Due to the chemical composition in general but also due to the physical structure in particular, the cooking possibilities of amaranth seeds are limited to a certain extent. The purpose of this study was to examine and determine the impact of a new heat treatment method that can be applied to amaranth seeds in order to design and obtain new functional foods from a physical and sensory point of view. Sous-vide technology is mostly used for cooking meat or vegetables. Cereals and pseudocereals have so far not been considered suitable for sous-vide cooking due to their physical structure and low moisture content. In this study, the method adapted to these factors is described, which allows the heat treatment specific to sous-vide technology to be carried out for amaranth seeds as well. The sous vide treatment was applied at different temperature (75 °C, 80 °C and 85°C), times (60, 120, 180 and 240 min) and solid-liquid ratios (1/4, 1/5 and 1/6). The exposure time had a major influence on the textural characteristics up to the value of 180 minutes, after which the relevance of this parameter decreased.
      PubDate: 2022-11-11
      Issue No: Vol. 21, No. 3 (2022)
       
  • INFLUENCE OF DRY HEAT TREATMENT ON ANTIOXIDANT ACTIVITY AND TOTAL
           POLYPHENOL CONTENT OF DIFFERENT SORGHUM PARTICLE SIZES

    • Authors: Ana BATARIUC, Ionica COŢOVANU, Silvia MIRONEASA
      Abstract: Sorghum is the fifth most used cereal and contains many bioactive compounds which enhance the antioxidant capacity. The aim of this study was to investigate the antioxidant capacity and the total phenolic content by applying different organic solvents and extraction times on sorghum grain at different particle sizes which were subjected dry heat treatment. The antioxidant capacity values varied between 53.5% to 100%, and the total phenols content ranged from 6.58 mg GAE/g to 54.90 mg GAE/g for the sorghum flour particles sizes, indicating a significant increase when the dry heat treatment was applied. From the solvent used point of view, it can be seen a rise in antioxidant capacity and concentration of total phenols extracted in the following order: methanol > water > ethanol. Also, when the particle size of sorghum flour decreased and extraction time increased, the values of antioxidant capacity and total polyphenols components increased. This study revealed the potential of different sorghum particles size from the total polyphenols and antioxidant capacity point of view and to use them as ingredients to raise the shelf life of food products.
      PubDate: 2022-11-11
      Issue No: Vol. 21, No. 3 (2022)
       
  • CHARACTERIZATION OF TORTILLAS MARKETED IN TLAZALA, MEXICO BY USING
           HIERARCHICAL CLUSTER ANALYSIS

    • Authors: Mădălina UNGUREANU-IUGA, Víctor D. ÁVILA AKERBERG, Tanya M. GONZÁLEZ MARTÍNEZ
      Abstract: Tortillas are one of the most important foods for the Mexican’s nutrition. The industrialization of the manufacturing process led to changes in final product quality. The aim of this study was to group and to identify the best tortilla from Tlazala, Mexico market. Ten industrial and artisanal samples were analyzed from chemical, textural and sensory point of view. Taking into account these characteristics, the samples were grouped by using hierarchical cluster analysis. The differences between groups were interpreted by mean comparison and analysis of variance. Three groups resulted, the first composed of machine made tortillas, the second from 100% maize grain nixtamalized in situ and the third comprised blue tortilla mechanically made from maize grain. The best characteristics were observed for the second group, mostly composed of artisanal tortillas. The results showed that the best tortilla is traditionally made, from 100% local maize grain, using a wood griddle.
      PubDate: 2022-09-30
      Issue No: Vol. 21, No. 3 (2022)
       
 
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