ISSN 2285-1364, ISSN CD-ROM 2285-5521, ISSN ONLINE 2285-1372, ISSN-L 2285-1364
 

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

The metal cans are used to preserve food and beverages for long periods of time, proving to be one of the most versatile packaging materials nowadays. Some of their vital functionalities are represented by ensuring that foods are not contaminated, providing physical protection and extending the shelf life of it.Metal cans are protected on the inside by a thin coating layer, which can be affected by stroke. Thus, the canned food or beverage comes in direct contact with packaging metal. The coating is an epoxy lacquer that separates the liquid from the packaging material. Normally, the metal cans are affected by corrosion (primary, secondary or stress corrosion). However there are several factors which can accelerate the corrosion processes.This study is conducted to determine the degree in which the damages caused by hitting causes the existence of substance traces in canned food or beverages (product contamination). While the final product is stored, the coating is damaged and the intensity and the type of damages are depending on the products characteristics, e.g. acidity, resulting higher pore-gaps in coating surface, which allow direct contact between the food and the metal from which the can is actually made (e.g. aluminium alloys, iron etc.) and also between the food and the coating epoxy resin.In this paper were summarized the literature scientific approaches which revealed until now the chemical contamination occurring in canned food considering the packaging materials. This information have been completed by various tests carried out in specialized laboratories in order to determine aspects like: which type of mechanical actions generate damages to the cans coating integrity, the remanence of metals or other chemical substances within the product, the optimal variances of the internal coating, considering the various types of can strokes and other research evidence which may be needed. The measurement results are compared considering the food matrix remanence revealed through other researches (local, international). All in all, the study aims to offer a better approach regarding handling canned food and beverages without or with minimum damaging of their coating, in order to maximize the product’s safety and guarantee its long shelf life.

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Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XVII
Written by Florentina MATEI, Mioara VARGA, Silvana DANAILA-GUIDEA, Mariana IORDACHE, Stefana JURCOANE, Camelia DINGUTA

The biotech high-education in Romanian has started relative recently, the first accredited college being registered in 1996 in Bucharest, in the University of Agronomical Sciences and Veterinary Medicine. Since then, more than 1000 license students have graduated in different specializations as Agricultural Biotechnology, Industrial Biotechnology and Veterinary Biotechnology. Recently, during the implementation of a structural funds project for human resources (POSDRU/109/2.1/G/81570) has been conducted a survey on how the biotech graduates have been placed on the labour market. The statistics shows that less than 27% from the graduates have found jobs in biotech fields, such as scientific research and education, food and beverages production, environmental protection, including biofuel production, pharmaceutical products, instrumentation and suppliers. In this regard, educators, professionals and counsellors, on regional level, have started to take important measures to develop and implement activities to increase the absorption level of the biotech graduates. Aside the curricula improvement, an important step it has been the counselling of 100 students, between 20 and 30 years old about self-knowledge, neuro-linguistic programming, CV content, letter of intention writing, as well as about behaviour during an interview. Also, it has been underlined the importance of the continuous learning. More than 93% from the counselled students has found it very useful. Further, a network of 12 economical biotech operators have been developed and 38% of the counselled students have been involved in internships in fields as agriculture and food production, pharmaceutical industry, food safety and consumer protection, hygiene products design and biotech research. As preliminary result, all the graduated counselled students have decided to continue their studies in master courses, and 27% has already been employed in biotech field. The program will continue in the next years, with the aim to increase the employability for the biotech graduates.

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Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XVII
Written by Mihaela POPA, Narcisa BABEANU, Georgeta DICU, Andreea TEODORESCU, Nicolae BOAGHE

The sunflower oil is very important in human food because it contains a high percentage of unsaturated fatty acids. This oil ideally combines high nutritional value due to its content in linoleic acid with the high stability resistance during cooking because of oleic acid. This paper aims to show the variation of the main fatty acids in sunflower oil depending on environmental conditions and sowing date. In the studied area, adjusting the planting date and considering climatic factors, we can obtain the desired fatty acid percentage in our inbreed lines, used further for obtaining valuable hybrids. The same set of sunflower inbred lines was planted in two stages: April 10 and the May 27. In this period the environmental factors varied from low temperatures and rainfalls up to very high temperatures and severe drought, year 2012 being marked by extreme phenomen.

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Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XVII
Written by Ionica DELIU, Daniela GIOSANU, Constantin STĂNESCU

The microorganisms present in food could be beneficial (for example in the fermentation’s process) or could cause human health risk. For this reason, is necessary a good control of microorganisms in food. There are two kinds of factors that affect growth and survive of pathogenic microorganisms in food:1) intrinsic factors such as: acidity, pH, water activity, redox potential, the presence of nutrience;2) extrinsic factors: storage conditions (temperature, time and humidity) and the type of processing and packaging.In our days, the traditional thermal process used for pasteurization of liquid foods is replaced with new methods:electronic pasteurization, high-pressure processing, and pulsed electric field technology. In this paper we present a report about the microwaves field on different microorganisms from liquid foods (fresh milk).It was used a microwave source with 2.4 GHz frequency and max. 1500 W power, for different exposure times. It was determined the total number of germs per ml, from every samples and compared with the standard. It remarks that the microwaves effects on microorganisms depend on electric fields strength, the treatment time and the shape of the pulse wave.

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Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XVII
Written by Dorica BOTAU, Vanda BOLDA

Our research aimed the obtaining a proliferative tissue at 7 bilberry (Vaccinium mytillus L.) local population, to select some anthocyanins producing tissue lines by in vitro culture. The tissue lines selected from Arieseni, Semenic, Retezat, Valea Sebesului, Buces-Vulcan, Vadul Dobrii and Cornereva local population, with good results of callus growth capacity in subculture, produced anthocyanins (646 mgC3GE/100g). These results demonstrated the possibility to elaborate a production system of these metabolites in controlled conditions.

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