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, Issue 2
Written by Denisa CIOTEA, Mona Elena POPA

Essential oils have been used in aromatherapy for centuries because they are easily found in plants and they are usually extracted through a popular method named water distillation. The present study investigates the chemical composition and antioxidant activity of some essential oils. The investigated oils are Basil oil (Ocimum basilicum), Rosemary oil (Rosmarinus officinalis) and Peppermint oil (Mentha piperita and Mentha arvensis). They were purchased from Romanian market and they are produced by four different manufacturers. The main volatile constituents of these essential oils are analyzed by Gas Chromatography coupled with Mass Spectrometry Detector (GC-MSD) and Gas Chromatography coupled with a Flame Ionized Detector (GC-FID). The main compounds detected in Basil essential oil were Estragol and β-Linalool, in Rosemary oil were Eucalyptol (1.8-Cineole), d-Camphor and α-Pinene and in Peppermint oil were Menthan-1-ol and I-Menthone. The antioxidant activity of these oils is evaluated using DPPH method. The highest value for antioxidant activities of Basil essential oil is IC50 = 49.17 mg/ml, for Rosemary essential oil is IC50 = 14 mg/m and for Peppermint essential oil is IC50 = 69.65 mg/ml.

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Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXIV
Written by Nicolò MONTEGIOVE, Eleonora CALZONI, Alessio CESARETTI, Husam ALABED, Roberto Maria PELLEGRINO, Carla EMILIANI, Alessia PELLEGRINO, Leonardo LEONARDI

In a balanced diet for companion animals, the lipid component represents an important nutrient and source of energy, moreover it increases the palatability of the food. Dogs and cats are unable to synthesize essential fatty acids (EFAs) needed for their metabolism, therefore, they must be taken with the diet. The majority of dry pet food nowadays on the market are produced starting from fresh meats and meat meals which have a different lipid composition. This study was conducted to analyse the lipid component of the raw materials used for the production of dry pet food, paying particular attention to the polyunsaturated fatty acids (PUFAs), the ω-3 and ω-6, whose presence is fundamental for pet health. The crude fats of both fresh meats and meat meals were analysed by a gravimetric method while the lipid profile was determined by LC/MS-QTOF (Liquid Chromatography/Mass Spectrometry-Quadrupole Time Of Flight) in order to evaluate the lipid component, in terms of saturated, monounsaturated and polyunsaturated fatty acids of the different raw materials used for dry pet food production. The results demonstrated that fresh meats have a better lipid profile, having a higher concentration of PUFAs compared to meat meals, thus making fresh meats the best choice as raw materials for dry pet food production from the lipid point of view.

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Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXIII
Written by Huub LELIEVELD, Veslemøy ANDERSEN

Not only the general public, but particularly also politicians and opinion makers judge the safety and desirability of technologies on information that comes free from many media, often provided by self-proclaimed experts. Few people take the time and effort to check the facts. The result is often that beneficial technologies are dismissed while these benefits have the potential of increasing the standards of living. While in some parts of the world the benefits are seen and the technologies accepted and applied, on other parts they are not, even in cases where these technologies have the potential of solving huge problems. The use of genetically modified (GM) food and the use of irradiation to preserve food for example, are heavily emotionalised and in parts of the world antis tend to win the battles.

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Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXIV, Issue 2
Written by Virgil VRĂJMAȘU, Camelia DIGUȚĂ, Florentina MATEI

In the wine and in the grape must, there is a complex microbial ecosystem that harbours a great diversity of yeast species, amongst other, non-Saccharomyces yeasts (Issatchenkia orientalis, Metschnikowia pulcherrima, Torulaspora delbrueckii, Candida zemplinina and Hanseniaspora spp.). The paper aimed to develop a molecular method for quantifying Hanseniospora populations during the winemaking process. Specific primers and SYBR Green probe have been used for real-time qPCR method and dilutions from a reference strain of Hanseniospara uvarum, it also hs been used for the calibration curve. After the method was developed, it was used to study different samples of grape must and wine, following a natural or controlled fermentation with commercial yeast strains. This study is necessary, useful and shows the relevance of qPCR for studying non-Saccharomyces yeasts in the complex ecosystem of grape must and wine.

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Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXIV
Written by Imana PAL

Malnutrition is a global issue that no country can afford to avoid. According to recent reports, the number of hungry people rises from 785 to 822 million from the year 2015 to 2018. Though food production is increased from the past few decades to make up the increasing demand for food, the loss of food and the wastage of food that occurs from the agricultural field to the consumer end are highly alarming. About one- third of agricultural production gets wasted every year. The judicious use of these food wastes can attenuate the crisis of hunger and malnutrition. Food loss and wastage of food not only signify wastage of wasting food particles but also inevitably address the wastage of most important available resources like land capable of agriculture, water footprints, energy, manure, chemical compounds, money and manpower. Climate change is another factor that disrupts food production. These two factors together challenge food security which is a basic human right. To a certain extent, food loss can be reduced by the use of proper food handling, use of technology etc., and edible wasted biomass can be transformed to harmless, alimental and simpatico products that can alleviate the nutrient deficiencies as well as undernutrition and enhance the sustainability of the total food system. Though loss and waste of food are not only the principal reason behind undernutrition through the reduction of the loss and wastage of food, the global problem of hunger and malnutrition can be eradicated to a certain extent. Thus, this research paper tries to discuss the cause, revival of the loss of food and wastage of food along with how the conversion of these wastes can produce nutritious food products that can not only maintain a sustainable food chain but also can alleviate the global problem of malnutrition.

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Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXIV, Issue 2
Written by Madiha ABD EL-HAY

Chia and quinoa seeds considered as a powerful medicinal plants and an excellent dietary source of bioactive constituents i.e. flavonoids and phenolic compounds and plenty of omega-3 and omega-6 fatty acids, I hypothesize that chia and quinoa seeds powder and extracts may have a role in lowering lipid accumulation in non-alcoholic fatty liverinduced by high fat high fructose diet. Thirty-six male rats were randomly divided into 6 dietary groups, containing 6 rats in each; normal control group, high fat high fructose diet (HFHFrD) control group, HFHFrD with CS powder 10 g/kg (BW), HFHFrD with QS powder10 g/kg (BW), HFHFrD with CS extract 50 mg/kg (BW), HFHFrD with QS extract 50 mg/kg (BW). After 8 weeks, it was revealed that the consumption of CS & QS extracts were found to normalize many indicators which were shifted to pathological values as a consequence of HFHFrD-induced nonalcoholic fatty liver disorders: there was a significant increase in HDL-C and a significant decrease in total cholesterol, TG, LDL-C and VLDL-C. In addition, level of lipids peroxidation (LP) was reduced as compared to HFHFrD normal group. Thus, these observations suggest that chia and quinoa seeds are potential agents on management of fat accumulation in nonalcoholic fatty liver rats.

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Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXIV, Issue 2
Written by Radu Cristian TOMA, Gabriela MĂRGĂRIT, Diana CONSTANTINESCU-GROPOŞILĂ, Dana BARBA, Gabriela POPA

As technology evolves and we evolve with it, this means using optimal equipment. Thus, certain segments of the education area in the field of biotechnology could be improved. For example, the teaching support could be managed much better by teachers and students through mobile applications. The aim of the paper is to describe the making of an electronic mobile application suitable in the field of e-learning education. eBIODEX is an application for smartphones and tablets, integrated in the e-learning system of the Faculty of Biotechnologies, which will contain theoretical courses and working protocols for the various laboratories that are carried out within the faculty. It is hoped that the eBIODEX application will be a modern and friendly alternative to having the study materials accessible to the students of the Faculty of Biotechnologies.

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Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXIII
Written by Cristina MOISESCU, Ana-Valentina ARDELEAN, Daniel NEGUT, Ioan I. ARDELEAN

Microalgae are microorganisms very important for fluxes of matter, energy and information on planet Earth as well as for a plethora of biotechnological applications. In this paper, we present our original results concerning the use of acute gamma irradiation (0.9 Gy/s) to challenge the cells of Chlorella sorokiniana UTEX 2130 and Synechocystis PCC 6803.The main results obtained on Chlorella sorokiniana UTEX 2130 are: a) a great decrease in the generation time to 56% after 10 Gy irradiation, to 60% after 50 Gy irradiation, and to77% after 100 Gy irradiation, whereas b)the relative lipid content increased by 20% and 50% after 10 Gy and 100 Gy (as compared with the non-irradiated control). The main results obtained on Synechocystis PCC 6803 are: a) the generation time decreased to 90% after 10 Gy irradiation, to 85% after 50 Gy irradiation, whereas b) there is an increase in the chlorophyll a content (by 33%) and carotene (by 22%) after an irradiation of 50 Gy.

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

Grape maturation is a very complex biochemical process which influences wine quality. During maturation, grapes accumulates the sugars content, polyphenols, flavors, nitrogenous compounds, mineral substances, enzymes, vitamins, and other chemical compounds that participate in the formation of the wine quality. Grape maturation is strongly influenced by climatic conditions, so the quality of raw materials for wine varies widely from one year to another, from one vineyard to another. The aim of the present work is o evaluate the effects of pedo climatic influence of the year 2017 on grape maturation and quality parameters for 3 red cultivars in Valea Călugărească vineyard. For this purpose, three grapes cultivars: Cabernet Sauvignon, Merlot and Fetească neagră were analised from characteristics such us : sugar content, total acidity, 1000 grain weight , glucoacidimetric index. The experimental measurements were conducted during august-september of 2017 year. The research established the relation between the heliothermal regime of those year and quality indicators of the raw material for obtaining a good technological, phenolic and aromatic maturation for a superior quality of red wine.

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Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXIV
Written by Andreea VOINEA

The aim of this work was to characterise the rheological changes of wheat doughs with dry sourdough addition on mixing and pasting characteristics. Nowadays, it is well known that there is an increased demand for bakery products, obtained from natural ingredients, with good sensory characteristics. The use of sourdough in wheat flour improves bread sensory characteristics of bakery products which may present a better taste and flavour and longer shelf-life. Our study meets the demands of bakery consumers which desire products close, if it is possible to the traditional ones, by using the sourdough in the bread recipe. The advantage of this process is that the sourdough is directly introduced in the bread recipe fact that now in the "century of speed" facilities the bakery process. In order to know the way in which sourdough may change the bakery technological behaviour it is important to study dough rheological characteristics. For this purpose our study analyzes by using modern devices such as Farinograph, Extensograph and Amylograph the way in which sourdough addition changes dough rheological characteristics.

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