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

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXVI, Issue 1
Written by Mădălina GIURESCU, Luminița DIMITRIU, Florin OANCEA

This paper reviews the technological solutions used to stabilize the sea buckthorn (Elaeagnus rhamnoides, syn. Hippophae rhamnoides) juice. Sea buckthorn is a nutraceutical crop of growing interest due to the health benefits of its berries active ingredients - essential (unsaturated) fatty acids, vitamins, antioxidants, and minerals. The turbid juice produced from the whole berries without enzymatic clearance has a higher biological value due to the extraction of the main active ingredients. However, the turbid juice made from sea buckthorn berries has poor physical and chemical stability. The lipids from berry pulp, rich in monounsaturated palmitoleic acid (16∶ 1n-7), separate from juices and are prone to rapid oxidation. Syneresis also occurs due to the low water-holding ability of the pulp polysaccharides. Oxidation reduces the content of the antioxidant (pro) vitamins. Stabilization is done by physical homogenization and/or utilization of additives with emulsification and/or antioxidant characteristics. The paper analyzes and discusses the advantages and drawbacks of the existing solutions.

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Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXVI, Issue 1
Written by Mihaela Monica DINU, Ana-Cristina FĂTU2, Narcisa BĂBEANU

Entomopathogenic fungi are well known for their role in the biological control of pests. The manipulation techniques of filamentous entomopathogenic fungi belonging to order Hypocreales (Beauveria bassiana, B. brongniartii, Metarhizium anisopliae, Lecanicillium longisporum, etc.) are already well developed in the biotechnological industry. At the moment, these types of fungi are the only ones authorized for inundative biological control of pest. However, numerous studies from recent years draw attention to some ecological attributes of order Entomophthorales as being more advantageous than order Hypocreales. In this review, we discuss the general characteristics of the Entomophthorales, the differences between Hypocreales and Entomophthorales, and the advances and challenges of using entomophthoralean fungi as myco-insecticides.

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Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXVI, Issue 1
Written by Sabina-Andreea BOBEA, Nastasia BELC, Călina Petruța CORNEA

Bread is one of the main products of Romanian food industry that is always present in the human daily diet. Current trends are to return to traditional bread making methods using biotechnological processes based on the use of certain bacterial cultures and yeasts. Thus, different types of dough fermentation are used in the bakery industry, such as: acidic substances, pure microbial cultures and microbial cultures developed on a nutritious support (acid sourdough). Lactic acid bacteria (LAB) represent an important group of GRAS (Generally recognized as safe) microorganisms, as they are used industrially mainly in the production of fermented foods and beverages. They have a major advantage, being recognized as safe elements in the food industry. Lactic acid bacteria are also used in starter cultures, thus contributing to the sensory characteristics of finished products. The present study review acid dried sourdough starter and how it can improved the sensory properties and bdread's shelf life.

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Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXVI, Issue 1
Written by Florentina BADEA, Camelia Filofteia DIGUȚĂ, Florentina MATEI

As a result of biochemical transformation and microbiological contamination that can occur during storing and commercialization, freshly picked fruits and vegetables tend to be very perishable products, thus having a shortened shelf life. Lactic acid bacteria (LAB) are microorganisms that play a crucial role in a wide variety of fermentation processes. Using microorganisms Generally recognized as safe (GRAS), LAB, including their metabolites, is proven to be a promising alternative of food preservation by respecting food safety measures in a natural way. Such metabolites produced and released by probiotic lactic bacteria strains are known as postbiotics. Vegetables and fruits can benefit from the antagonistic activity of postbiotics due to their content of bioactive products, such as short-chain fatty acids, antimicrobial peptides, organic acids, carbohydrates, vitamins and enzymes. This review is focused on the advances of the sustainable biopreservation products to extend the shelf life of perishable fruits and leafy vegetables, by the use of synergic postbiotics from LAB strains.

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