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

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXIV
Written by Iulia-Elena SUSMAN, Alina CULEȚU, Livia APOSTOL, Mona Elena POPA

Nowadays gluten-free (GF) products represent a growing sector in the food industry due to the increasing interest of gluten-intolerant and also for healthy people who are preoccupied in special diets and a healthy lifestyle. This paper reviews recent studies about different ingredients used in gluten-free baking products. The main flour sources for developing gluten-free products are cereals (rice, corn, sorghum), pseudo-cereals (buckwheat, quinoa, amaranth), minor cereals (teff, millet), and legumes (soybean, chickpea, lentil, pea). Apart from these, there are other types of flours used in baking gluten-free products from seeds (flax seeds, chia seeds, pumpkin seeds), nuts (almonds, hazelnuts, chestnuts, walnut, cashew nut), and tubers (arrowroot, tapioca, jicama, taro, potato). This research focused on the literature review regarding identification and quality parameters of various flours and ingredients used in the manufacture of gluten-free baking products.

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Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXIII
Written by Elisabeta Elena POPA, Amalia Carmen MITELUȚ, Mona Elena POPA

Food is a perishable commodity. The primary objective of food preservation is to prevent or slow down the growth of microorganisms including moulds, yeasts and bacteria as their growth causes spoilage of food but also to reduce the speed of enzymatic reactions which take place during postharvest or post-slaughter life of raw material or during food product shelf-life. Refrigeration has become an essential part of the food chain. It is used in all stages of the value chain, from farm, food processing, to distribution, retail and final consumption at home. The food industry employs both chilling and freezing processes where the food is cooled from ambient to temperatures above 0°C in chilling and between -18°C and -35°C in freezing to slow the physical, microbiological and chemical activities that may cause deterioration in foods. The use of refrigeration for food production and its preservation is undoubtedly the most extensive technique. The aim of this study is to present the latest trends in refrigeration techniques used for food preservation.

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Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXIII
Written by Denisa CIOTEA, Mona Elena POPA

Filling and packaging are very important processes in the pharmaceutical sector. Packaging is important as it provides protection of the dosage form, from the environment and keeps them safe until is opened by the customer. Environmental sustainability has to be also taken into account in this field. Pharmaceutical packaging materials should be eco-friendly. These materials are derived from natural resources, like plant or animal derived proteins, cellulose, starch etc. A type of primary packaging material is the capsule. It has the advantage that provide a slippery, smooth and a tasteless shell. This article is reviewing various aspects of eco-friendly pharmaceutical packaging materials, as: types of packaging materials like capsules as well as recent trends of pharmaceutical packaging in pharmaceutical market.

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Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXIV, Issue 2
Written by Viorica CORBU, Tatiana VASSU, Ortansa CSUTAK

Yeasts have been used for food processing since ancient times due to their special fermentative characteristics. In present, they represent a major group of microorganisms used in food industry as well in related domains of biotechnology. Yeasts are a rich source of proteins, vitamins (especially those from B complex) and are main producers of biocatalysts (lipases, esterases, phospholipases) used to improve aromas and flavours and of different natural additives such as food colorants. Yeasts isolated from traditional dairy products produce inulinases and β- galactosidases important for production of foods intended for weight loss or for people with lactose intolerance. Inulinases exhibit also prebiotic potential, catalysing the growth of probiotic microorganisms. Certain yeast species are used as probiotics since they not participate in horizontal antibiotic resistance genes exchanges. Recently, the yeasts with antioxidant activity are considered as attractive for development of biopreservatives, an economic alternative for classical food preservatives of chemical origin. With a great history developed in the food field, the yeasts continue to surprise the scientific world even in the 21st century through their special metabolic abilities.

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Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXV, Issue 1
Written by Roxana GHEORGHIŢĂ, Sonia AMARIEI, Gheorghe GUTT

Environmental pollution due to packaging waste requires solutions. Food supplements packaging is usually disposable and is obtained from materials difficult to sort and recycle. For this purpose, new materials were developed; entirely obtained from biopolymers, that can be used as packaging material for food supplements that require solubilisation before consumption. Thus, were developed eight films, with different compositions of agar, sodium alginate, and glycerol. The films were tested in order to evaluate physical and optical properties (thickness, retraction ratio, colour, transmittance or opacity), mechanical (tensile strength, elasticity), but also for the evaluation of humidity or rehydration capacity. The sample obtained from higher amounts of alginate and glycerol showed the best results and was completely solubilized in a very short time, in water, at a temperature of 35°C. For the safety of use and consumption, the films were microbiologically tested. No bacteria, yeasts or moulds developed on the culture media. All substances used are accepted in quantum statis doses. According to the results obtained, biopolymers have properties that can be successfully exploited in order to obtain zero-waste, eco-friendly, biodegradable and compostable packaging.

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Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXV, Issue 1
Written by Mircea-Cosmin PRISTAVU, Camelia Filofteia DIGUŢĂ, Ionuţ MORARU, Florentina MATEI

The paper aims to present the review of the recent research on anti-aging effect of bioactive plant compounds studied by the use of Saccharomyces cerevisiae as a model organism. Numerous features, such as the chronological lifespan (CLS) and / or the replicative lifespan (RLS) or the measurement of the yeast telomere length, associated with the aging process have been the targets of many studies around the world. The yeast, S. cerevisiae has emerged as a powerful genetic and chemical screening platform because it combines a fast workflow with experimental facilities and the availability of a wide range of mutants. Given these aspects and the mechanisms of aging between yeast and humans, the testing of candidate anti-aging substances has proven to be very successful in finding potential molecular targets. The mentioned methods are very difficult to apply in humans and therefore the side effects are unpredictable and because of this it is very important to quickly discover biologically active plant compounds that can mimic the antiaging action as close to the truth as possible.

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Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXIV, Issue 2
Written by Aglaia POPA (BURLACU), Florentina ISRAEL-ROMING, Ana-Maria HADDAD

Apple products are considered to be one of the major fruit products consumed globally. In apple processing industries, the remaining mixture of seeds, peels and pulp are collectively referred to as “apple pomace”. Although this waste has a lot of potential for biodegradation, its disposal lead to concerns regarding the impact on the environment. This study is focused on valorization of apple pomace, by using it as a substrate for pectin extraction. Extraction was optimized by varying several factors such as: extraction solvent (HCl, HNO3, acetic acid or citric acid), temperature (60 or 75°C) or extraction period (1 or 2 hours). The best extraction was registered with citric acid, at 60°C for 2 hours. These results are significant for further studies on pectin extraction from apple pomace.

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Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXIV, Issue 2
Written by Felicia STOICA, Camelia MUNTEAN, Nicolae GIUGEA, Liviu MĂRĂCINEANU, Roxana IONETE

To investigate the behaviour of volatile compounds during a traditional alembic distillation, large numbers of important volatile compounds were identified and quantified by GC/MS and GC/FID analysis in different fractions of fruits mash distillates made from two pears varieties, one peach variety and blackberry and cranberry fruits. The purpose of this investigation was to determinate the volatile compounds distribution of higher alcohols, esters, aldehydes and terpenes in some fruits fraction of distillates. Because of the abundance in odoriferous monoterpenes, utilization of the tail fraction as a raw material for re-distillation was considered appropriate.

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