HAZARD ANALYSIS AND CRITICAL CONTROL POINTS SYSTEM OPTIMIZATION IN A STARCH FACTORY

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XVIII
Written by Georgiana DECIU, Arina Oana ANTOCE

The starch is a product obtained through the wet-milling of corn after the germs, hulls and protein separation. Because it is used as raw material in the food industry, safety assurance during its production is important. The hazard analysis and critical control points is a management system which aims to assure the safety of the food products by the identification, controlling and prevention of microbiological, chemical and physical hazards. Even if the production process of the corn starch is an aggressive one and unfavorable to the microorganism’s multiplication, some food safety hazards still exist. This paper aims to review the international literature and the general guidelines of food safety assurance in order to optimize the HACCP system already implemented in a starch factory. Several control and critical control points were identified and for each one a specific monitoring procedure was elaborated. Also, several preliminary programs were identified and centralized in order to prevent the hazards occurrence.

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Deciu G., Antoce A. O. 2014, HAZARD ANALYSIS AND CRITICAL CONTROL POINTS SYSTEM OPTIMIZATION IN A STARCH FACTORY. Scientific Bulletin. Series F. Biotechnologies, Vol. XVIII, ISSN 2285-1364, 249-257.

IN VITRO APPROACHES ON THE DEVELOPMENT AND PROLIFERATIVE GROWTH OF INDUCING CALLUS FROM SOMATIC EXPLANTS OF HOT CHILI PEPPER (C. ANNUUM L. CV. PINTEA AND THE CV. DE CAYENNE)

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XVIII
Written by Roxana STOICA, Silvana Mihaela DANAILA-GUIDEA, Ioana IORDANESCU, Narcisa BABEANU

Starting from the fact that synthesis and accumulation of secondary metabolites can be stimulated by in vitro cellculture from somatic tissues, the purpose of this study was to obtain biologically active substances from callus cellproliferation of varieties of hot chili pepper, like Pintea and De Cayenne genotype (C. annuum L.).Somatic explants taken after 21 days from the regenerated plantlets from germinated seeds in aseptic in vitroconditions, like hypocotyls, cotyledons, young leaves and apex were inoculated on several variants of hormonalcombinations, added to the recipe of basal Murashige and Skoog (1962) culture medium.For the tested variants we used phytohormones, like auxins (NAA and 2.4-D) and cytokinins (kinetin) in concentrationsranging from 0.5 mg/L for kinetin and 0.3-1.0 mg/L for NAA and 2.4 D. The best results on the active growth of callus,were obtained for Pintea variety when there were utilized the cotyledons and apex (100%) and in the case of youngleaves, the result was 58% on media supplemented with kinetin 0.5 mg/L .Comparing with this genotype, for explants of De Cayenne variety cultivated on the same combination of tested culturemedium (MS supplemented with 0.5 mg/L kinetin), the results of 100% were obtained only at the apex level and for theother types of tested somatic explants, the values recorded was 94% in the case of young leaves and only 55% forcotyledons.

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Stoica R., Danaila-Guidea S. M., Iordanescu I., Babeanu N. 2014, IN VITRO APPROACHES ON THE DEVELOPMENT AND PROLIFERATIVE GROWTH OF INDUCING CALLUS FROM SOMATIC EXPLANTS OF HOT CHILI PEPPER (C. ANNUUM L. CV. PINTEA AND THE CV. DE CAYENNE). Scientific Bulletin. Series F. Biotechnologies, Vol. XVIII, ISSN 2285-1364, 73-76.

INHIBITORY EFFECT AND PRIMARY MECHANISM OF PROANTHOCYANIDINS FROM GRAPE SEEDS AGAINST ACRYLAMIDE FORMATION IN A MAILLARD REACTION MODEL SYSTEM

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XVIII
Written by Harold CORKE, Yizhong CAI, Fan ZHU, Ke JINXIA

Acrylamide, a potential health hazard with carcinogenic risk, is formed during frying or baking carbohydrate-rich foods such as potatoes and cereal products. Addition of phytochemicals during food processing may be a feasible way to reduction of acrylamide formation in food processing. Proanthocyanidins from grape seeds (PGS) consist of monomeric flavan-3-ol units (the degree of polymerization DP = 2-10, sometimes > 10-25) which are mainly linked through C4 → C8 or C4 → C6 bonds. We demonstrated that a suitable concentration of PGS could cause a significant reduction of acrylamide formation in an asparagine-glucose Maillard reaction model system at pH 6.8. The presence of PGS substantially mitigated the extent of Maillard browning. Possible inhibitory pathways and primary mechanism of PGS against acrylamide formation is discussed. PGS, a kind of condensed tannins, could precipitate amino acids through complexation, thus possibly making asparagine less available for the corresponding Maillard reaction so as to reduce acrylamide formation.

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Corke H., Cai Y., Zhu F., Jinxia K. 2014, INHIBITORY EFFECT AND PRIMARY MECHANISM OF PROANTHOCYANIDINS FROM GRAPE SEEDS AGAINST ACRYLAMIDE FORMATION IN A MAILLARD REACTION MODEL SYSTEM. Scientific Bulletin. Series F. Biotechnologies, Vol. XVIII, ISSN 2285-1364, 207-210.

INHIBITORY EFFECTS OF ESSENTIAL OILS WITH POTENTIAL TO BE USED IN FOOD INDUSTRY

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XVIII
Written by Adriana Laura MIHAI, Mona Elena POPA

Lately, essential oils are trying to be used in food industry because of their biological activity. Essential oils (EOs) are natural compounds with a complex composition which have the potential to be used as antimicrobial agents in food system due to the fact that contain active principles present in plants, as many research have been already demonstrated. The objective of this study is to show that EOs have the potential to be used in food system like antifungal agents by inhibiting the growth of pathogenic moulds. The method used to evaluate the in vitro inhibition effect of essential oils is Agar diffusion disk method. A known amount of limonene, nonane, pinene and nerol was applied on 6 mm diameter disks and placed onto the agar surface where an inoculum with filamentous fungi from the genus Aspergillus was spread. After this, the plates were incubated for 9 days at 250C under aerobic conditions. By evaluating and measuring the colony diameter of the fungus colonised daily and comparing it with the diameter of the control it could be told that nerol and pinene have antifungal activity. Essential oils can be used in consumer goods as a natural alternative to conventional food preservatives because it can prevent the spoilage of the products and can increase the shelf life, this way ensuring the microbiological safety of food products.

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Mihai A. L., Mona Elena Popa 2014, INHIBITORY EFFECTS OF ESSENTIAL OILS WITH POTENTIAL TO BE USED IN FOOD INDUSTRY. Scientific Bulletin. Series F. Biotechnologies, Vol. XVIII, ISSN 2285-1364, 220-225.

LOSS OF THE INTEGRITY IN BEER ALUMINIUM CANS

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XVIII
Written by Marius Cristian BODA, Mona Elena POPA

Canned beer samples obtained from Romania factories were analyzed for the double sealed parameters like body hookand seam gap. Sampling location was Bucharest (Romania). Deviant variation from standard was found in 12 from 18samples analyzed. Also several measurements showed how standard cans look like and were compared with the otherones. The results of previous studies showed that the defective values of double seam may conduct to leakage of liquidsor vapors into or out of the can or to the bacteria contaminations. The double seam, then, is an interlocked metal-tometaljoint that provides the hermetic seal. The small voids that naturally occur in this metal-to-metal joint are filled bythe sealing compound when it is under proper compression (seam tightness). The experiments revealed that voids canbecome larger and more apt to cause leakage through the double seams when these common conditions exist.

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Boda M. C., Popa M. E. 2014, LOSS OF THE INTEGRITY IN BEER ALUMINIUM CANS. Scientific Bulletin. Series F. Biotechnologies, Vol. XVIII, ISSN 2285-1364, 101-106.

METHOD FOR DETERMINATION OF PROVITAMIN A IN MEAT BASED SAMPLES

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XVIII
Written by Daniela BĂLAN, Gabriela LUȚĂ, Evelina GHERGHINA, Florentina ISRAEL-ROMING, Tamara MIHOCIU

The method described in this paper was adapted for determination of provitamin A from meat based products that weresupplemented with plant oils contain carotenes. The first step consisted in grease saponification with alcoholic KOHsolution and antioxidant, for 30 minutes. Acetone and hexane were used for the extraction of carotenes several times.Finally the absorbance was determined at 450 nm. Quantification was realised with a calibration curve prepared using 5 μg/ml β-carotene solution. The method was tested for determination of β-carotene in three samples of meat productssupplemented with sea-buckthorn (Hippophae rhamnoides) oil. For comparison non supplemented meat products wasconsidered too. The provitamin A content ranged between 0.109 and 0,218 mg/100g and after one week between 0.079 and 0.195 mg/100g in the product tested. Different values were obtained according to the preparation technology.

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Bălan D., Luță G., Gherghina E., Israel-Roming F., Mihociu T. 2014, METHOD FOR DETERMINATION OF PROVITAMIN A IN MEAT BASED SAMPLES. Scientific Bulletin. Series F. Biotechnologies, Vol. XVIII, ISSN 2285-1364, 97-100.

MODERN TECHNIQUES OF ANALYSIS FOR THE PESTICIDE RESIDUES ASSESSMENT IN PLANT MATERIALS

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XVIII
Written by Veronica DRUMEA, Crina SAVIUC, Roxana NITA, Laura OLARIU

Organochlorine pesticides were tested in order to establish optimal conditions for rapid detection in dried leafy matrices, using DRS software. In tests we have used dried Trifolium pratense herba fortified with OC pesticide mix, processed with modified QuEChERS method. Instrumental analysis was carried out complying Agilent "key" condition, column of 15 m, in which case the retention time for chlorpyrifos-methyl was 8,296 min. DRS allows linear calibration in the concentrations range 0,05-1 mg/kg for most of pesticides; for concentrations ≤, of 0.05 mg / kg is needed most advanced purification method or acquisition in SIM mode.

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Drumea V., Saviuc C., Nita R., Olariu L. 2014, MODERN TECHNIQUES OF ANALYSIS FOR THE PESTICIDE RESIDUES ASSESSMENT IN PLANT MATERIALS. Scientific Bulletin. Series F. Biotechnologies, Vol. XVIII, ISSN 2285-1364, 211-215.

NEW APPROACHES TO REMOVING ALKYL-METHOXYPYRAZINES FROM GRAPE JUICE AND WINE

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XVIII
Written by Gary PICKERING, Debra INGLIS, Andreea BOTEZATU, Ailin BEH, Eric HUMES, Ian BRINDLE

Grape-based products, including wine, are amongst the world’s most important value-added horticultural commodities, both economically and culturally. 3-isobutyl- (IBMP) and 3-isopropyl- (IPMP) 2-methoxypyrazine are important grapeand insect-derived flavour compounds in some grape juices and wine, and are responsible for undesirable green characters associated with under-ripe grapes or infestation from Coccinellidae. Here we present data on two novel approaches to removing these compounds from juice and wine. Firstly, we describe a protein-based technology that binds and removes IPMP and IBMP in juice. The lipocalin Mouse Major Urinary Protein 1 (mMUP) was expressed in Pichia pastoris, secreted, and purified using anion exchange chromatography. mMUP, combined with a 10 KD cut-off PES membrane filtration system, resulted in a reduction of IPMP and IBMP in juice of > 98%. However, removal of methoxypyrazines from wine using this technique may be limited by ethanol-induced changes in the mMUP structure. Therefore, a 2nd approach is being developed that takes advantage of the sorptive properties of various polymeric materials. A range of food-grade polyethylene-, polypropylene- and silicon- based polymers were evaluated for their capacity to remove IPMP and IBMP from red wine. Candidate polymers were standardized to a common surface area and added to red wine for 2 hrs. Quantification of IPMP and IBMP using HS-SPME-MD-GC-MS showed reductions of up to 40% for some polymers, and minimal changes to the sensory characteristics of the wine. We conclude there is capacity to significantly mediate the impact of methoxypyrazines on juice and wine quality using these biotechnology tools.

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Pickering G., Inglis D., Botezatu A., Beh A., Humes E., Brindle I. 2014, NEW APPROACHES TO REMOVING ALKYL-METHOXYPYRAZINES FROM GRAPE JUICE AND WINE. Scientific Bulletin. Series F. Biotechnologies, Vol. XVIII, ISSN 2285-1364, 130-134.

OLFACTOMETRIC CHARACTERIZATION OF TAMAIOASA ROMANEASCA WINE COME FROM DIFFERENT WINE REGIONS

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XVIII
Written by Luminița VIȘAN, Ricuta DOBRINOIU, Gabriela MARGARIT, Silvana GUIDEA-DANAILA

The work refers to the analysis of aroma compounds identified in Tamaioasa Romanian wines from 2 distinct Romanian wine-growing areas: vineyard Stefanesti-Arges and Pietroasa, watching, and in particular the variation of flavorings depending on the region of origin. Gas chromatographic method coupled with mass Spectrometry were identified 6 esters, 3 higher alcohols, 1 aromatic alcohol, 2 terpenes, 1 lactone, 1 acid and 1 aldehyde. The high concentration of ethyl acetate, ethyl butanoate, isoamyl alcohol were identified; flavor specific Tamaioasa Romanian wine is given by 1-α-terpineol, terpenic alcohol has been identified in this wine in large quantities. Research has shown that wine-growing region influence the organoleptic characteristics of wine and aromatic content of their wines, so the wines can be very quickly recognized when tasting.

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Vișan L., Dobrinoiu R., Margarit G., Guidea-Danaila S. 2014, OLFACTOMETRIC CHARACTERIZATION OF TAMAIOASA ROMANEASCA WINE COME FROM DIFFERENT WINE REGIONS. Scientific Bulletin. Series F. Biotechnologies, Vol. XVIII, ISSN 2285-1364, 141-144.

OPTIMIZATION OF PROANTOCYANIDINE EXTRACTION PROCESS FROM FRAGARIA VESCA L. LEAVES

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XVIII
Written by Van IVANOV, Nadezhda PETKOVA, Atanas PAVLOV, Panteley DENEV

Wild strawberries Fragaria vesca L. have been traditionally used in herbal medicine in treating rashes, as well as internally for treating gastrointestinal catarrh (mucous), diarrhea, intestinal toning, liver health maintenance, catarrh of respiratory passages, rheumatism, nervousness, bladder health maintenance, gravel, fever, in support of vascular health and as a diuretic. The leaves of Fragaria vesca L. are natural source of biologically active substance, such as condensed tannins (epigallocatechins), ellagitannins (pedunculagin and agrimoniin), flavonoids (kampferol and quercetin glucosides) and proantocyanidins (catechin, procyanidin B1). The aim of the current investigation is connected with selection of the best conditions for proanthocyanidins extraction. The influence of the duration of the ultrasonic extraction and solvent system (acetone-water) in different concentration ratio over the extraction process was studied. The optimal conditions for the extraction of proantocyanidins from strawberries leaves were as follow 56% acetone-water solvent system, time of ultrasonic extraction 50 min in ultrasonic bath with frequency 35 kHz. Under these conditions the maximum amount of proantocyanidins 124.0 mg/100 g dry biomass were obtained.

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Ivanov V., Petkova N., Pavlov A., Denev P. 2014, OPTIMIZATION OF PROANTOCYANIDINE EXTRACTION PROCESS FROM FRAGARIA VESCA L. LEAVES. Scientific Bulletin. Series F. Biotechnologies, Vol. XVIII, ISSN 2285-1364, 115-118.


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