Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXVIII, Issue 1
Written by Izabela ACATRINEI, Amalia Carmen MITELUȚ

In present times, natural bioactive substances are of great interest, especially appreciated by consumers whose preferences tend towards functional local foods. Among the most well-known natural resources are beehive products, recognized for their beneficial effects on the human body. This article aims to highlight current studies on the nutritional composition of various bee products, including honey, beeswax, propolis, bee pollen, royal jelly, and bee venom. In the same time, current trends in exploiting beehive products indicate a continuous search for ways to enhance their utilization. Through innovative methods such as extractions, fermentations, and ingredient combinations, new horizons are being explored regarding the nutritional benefits and applications of these products. The present work outlines the review of processing methods applied for enhancing utilization of bee products emphasizing the effects of their consumption on health and their potential applications in the food and pharmaceutical industries.

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Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXVIII, Issue 1
Written by Carmen Mihaela TOPALA, Sorin Ionut PRITA, Loredana Elena VIJAN

Honey is one of the most valuable natural product used for thousands of years in human nutrition. The quality of honey must be controlled analytically with the aim of preserving the consumer from commercial speculation. The values of the physicochemical parameters for ten commercial honey samples attest that all samples appeared to conform to the European Legislation. However, food products such as honey are easily adulterated both in domestic and foreign trade. An alternate analytical technique used to detect adulterations and authenticity of honey implies both FTIR spectrum screening and multivariate analysis of samples. The spectral data of ten honey samples were acquired in the range of 4000–400 cm-1. Out of them, there were two adulterant materials. A spectral range of 1800 to 650 cm−1 was selected in order to achieve a satisfactory cluster discrimination. Based on spectral variations, cluster analysis may also be used to categorize and differentiate between pure and contaminated honey.

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STUDIES ON SOME BIOACTIVE COMPOUNDS FROM COLORED WHEAT

Written by Gabriela POPA, Matilda CIUCA, Alexandru DUMITRU
Pages 7 to 12

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STUDY ON THE EVALUATION OF POMOLOGICAL, BIOCHEMICAL, AND ORGANOLEPTIC PARAMETERS OF VARIETIES APRICOT

Written by Imad Al-SUWAID, Cosmin MIHAI, Aurora DOBRIN, Ana BUTCARU, Florin STĂNICĂ
Pages 13 to 21

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THE CHALLENGES AND ALTERNATIVES OF FOOD SUSTAINABILITY: MEAT ANALOGUES & CULTURED MEAT

Written by Adina NICHITA, Mona Elena POPA
Pages 22 to 30

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IMPACT OF HEAT TREATMENTS ON THE ANTIOXIDANT ACTIVITY AND TOTAL PHENOLIC CONTENT OF SWEET CHESTNUTS (Castanea sativa MILL.)

Written by Silvia FEDORKOVÁ, Janette MUSILOVÁ, Monika ŇORBOVÁ, Alena VOLLMANNOVÁ, Natália ČERYOVÁ, Judita LIDIKOVÁ
Pages 31 to 36

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THE EFFECT OF THERMAL PROCESSING ON ANTIOXIDANT ACTIVITY AND TOTAL POLYPHENOLS IN JERUSALEM ARTICHOKE (Helianthus tuberosus L.)

Written by Monika ŇORBOVÁ, Alena VOLLMANNOVÁ, Silvia FEDORKOVÁ, Janette MUSILOVÁ, Natália ČERYOVÁ, Judita LIDIKOVÁ
Pages 37 to 43

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SUBMERGED CULTIVATION OF SOME SPECIES OF EDIBLE BASIDIOMYCETES FOR THE SIMULTANEOUS BIOSYNTHESIS OF BIOMASS AND LACCASE ENZYME

Written by Mariana FERDES, Mirela Nicoleta DINCĂ, Mariana IONESCU, Elena Mădălina ȘTEFAN, Alina Daiana IONESCU, Mariana Gabriela MUNTEANU
Pages 44 to 49

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NUTRITIONAL COMPOSITION OF BEE PRODUCTS AND CURRENT TRENDS ON THEIR PROCESSING

Written by Izabela ACATRINEI, Amalia Carmen MITELUȚ
Pages 50 to 62

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TOTAL PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY EVALUATION OF OLIVE MILL POMACE EXTRACT

Written by Katerina PIKULI, Ariola DEVOLLI
Pages 63 to 70

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QUALITY EVALUATION OF SOME COMMERCIAL HONEY SAMPLES

Written by Carmen Mihaela TOPALA, Sorin Ionut PRITA, Loredana Elena VIJAN
Pages 71 to 78

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JUJUBE, NUTRITIOUS FRUIT ON CHINESE TRADITIONAL DIET

Written by Yajie Zhang, Dongdong Cao, Jia Yao, Meng Li, Mengli Wang, Junyi Li, Jiancan Feng, Jidong Li
Pages 79 to 86

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THE POTENTIAL OF Candida lipolytica ICCF 214 (ATCC 16618) TO PRODUCE BIOSURFACTANS

Written by Georgiana-Gabriela IORDACHE, Narcisa-Elena BABEANU
Pages 87 to 94

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CORRELATION OF THE CHEMICAL PARAMETERS WITH THE SENSORIAL PROPERTIES OF WINE

Written by Georgiana CERCHEZAN, Florentina ISRAEL-ROMING
Pages 95 to 104

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ANTIOXIDANT AND ANTIPROLIFERATIVE ACTIVITY OF SMALL PEPTIDES ISOLATED FROM MARINE ALGAE BY GREEN METHODS

Written by Elena MIHAI, Alexandra GASPAR-PINTILIESCU, Laura Mihaela STEFAN, Rodica TATIA, Viorica COROIU, Oana CRACIUNESCU
Pages 105 to 112

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MICROSCOPIC CHARACTERISTICS OF RHIZOMES OF Curcuma longa AND Zingiber officinale (Zingiberaceae) - A SELECTION OF LIGHT MICROSCOPY IMAGES

Written by Dănuț-Mihai PETRE, Monica ENACHE
Pages 113 to 118

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BIOSURFACTANT PRODUCTION BY Pseudomonas fluorescens STRAIN

Written by Roxana Mădălina STOICA, Mișu MOSCOVICI, Cristina BÂZDOACĂ, Elena Simina LAKATOS, Lucian Ionel CIOCA
Pages 119 to 124

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EXPLORING CURRENT FRONTIERS OF ENVIRONMENTAL CHALLENGES BY BIOINDICATORS AND BIOMARKERS

Written by Laura FEODOROV, Mihai NITA-LAZAR, Calina Petruța CORNEA
Pages 125 to 138

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CLASSIFICATION AND INDUSTRIAL APPLICATIONS OF BIOSURFACTANTS – MINIREVIEW

Written by Georgiana-Gabriela IORDACHE, Narcisa-Elena BABEANU
Pages 139 to 148

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ISOLATION OF MICROORGANISMS TO ENHANCE THE DIGESTIBILITY OF ORGANIC SUBSTRATE FOR BIOGAS PRODUCTION

Written by Mirela-Nicoleta DINCĂ, Mariana FERDEȘ, Gigel PARASCHIV, Bianca-Ștefania ZĂBAVĂ, Georgiana MOICEANU
Pages 149 to 155

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HORSERADISH, A RESERVOIR OF USEFUL BIOACTIVE COMPOUNDS

Written by Magdalena ROSU, Despina-Maria BORDEAN, Adina BERBECEA, Isidora RADULOV, Ionela HOTEA, Gabriela PREDA, Monica DRAGOMIRESCU
Pages 156 to 160

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Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXVIII, Issue 1
Written by Gabriela POPA, Matilda CIUCA, Alexandru DUMITRU

The varieties of colored wheat registered are very limited, and those available have a low agronomic value. The anthocyanin compounds present in colored wheat vary depending on the wheat variety as well as the growing conditions. Due to their antioxidant activity, anthocyanins are of increasing interest to nutritionists, food researchers and plant breeders. The objective of this work was to determine some bioactive compounds from wheat genotypes H171-I with purple grains and H171-III - with red-purple grains. The samples were evaluated by UV-VIS spectrophotometry for anthocyanins, phenols, enzymes and total antioxidant capacity. The determinations showed that the highest level of anthocyanins was found in the genotype H171-I, followed by Pitar and H171-III; phenolic compounds were present in all wheat genotypes, but unlike the other samples, they were synthesized at higher levels in the genotype H171-I. This genotype also had the highest total antioxidant capacity. Data on the activity of polyphenol oxidase and peroxidase enzymes showed a high level for both enzymes in the red grains Pitar genotype. The analyzed compounds varied according to the investigated wheat variety.

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Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXVIII, Issue 1
Written by Imad Al-SUWAID, Cosmin MIHAI, Aurora DOBRIN, Ana BUTCARU, Florin STĂNICĂ

Fruit production influences people's health due to its biochemical compounds. Apricot fruit is rich in potassium, magnesium, and calcium and contains sufficient glucose, sucrose, fructose, vitamins A and E, antioxidant compounds, beta-carotene, and lycopene. Cultivars are an essential factor in determining the final yield of the product, the quality of the fruits produced, the vegetative growth of the plant, and the stress resistance. Several studies have been conducted to increase fruit quality in important fruit indicators such as color, taste, carbohydrate content, titratable acidity, fruit size, firmness, time of fruit harvest, and ripening time. The present study presents the results for more than 25 cultivars of fruit quality parameters correlated to canopy shape or rootstock.

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Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXVIII, Issue 1
Written by Mariana FERDES, Mirela Nicoleta DINCĂ, Mariana IONESCU, Elena Mădălina ȘTEFAN, Alina Daiana IONESCU, Mariana Gabriela MUNTEANU

Five species of edible basidiomycetes - Pleurotus ostreatus, Flammulina filiformis, Ganoderma lucidum, Lentinula edodes, and Polyporus squamosus - were isolated and cultivated as submerged mycelium for the biosynthesis of laccase enzymes and biomass production. The selected mushrooms were grown on different agar media to determine the average growth rate, tested on the Potato Dextrose Agar medium supplemented with guaiacol to determine the laccase enzyme index, and then grown submerged in a rotary incubator, in Erlenmeyer flasks. The development of these species was studied in a medium with sugarcane molasses and mineral salts. The dry biomass of the culture media was determined, and the laccase activity was analysed in the filtrate.

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Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXVIII, Issue 1
Written by Adina NICHITA, Mona Elena POPA

The present paper is based on a bibliographic study of over 100 articles published between 2001 and 2023 with general aim of the identification of the most causes that led to the need to replace meat of animal origin with meat analogues and/or cultured meat. The identification of new protein sources and the characterization of the nutritional profile, textural behaviour, sensorial attributes, etc. of meat analogues open new research horizons. The review of the most relevant studies on how to obtain plant-based meat analogues brings to the attention of researchers various pretreatments such as extrusion, hydrogenation, hydrolysis, as well as other technological challenges in improving the quality of plant-based meat analogues. Current research on the new food products development highlights the need regarding the risks and benefits analysis of plant-based and cultured meat analogues, which require in-depth studies in many directions.

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Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXVIII, Issue 1
Written by Monika ŇORBOVÁ, Alena VOLLMANNOVÁ, Silvia FEDORKOVÁ, Janette MUSILOVÁ, Natália ČERYOVÁ, Judita LIDIKOVÁ

The Jerusalem artichoke (Helianthus tuberosus L.) is high in protein, inulin, and other bioactive ingredients. In this study, the effect of heat treatment methods as well as the effect of the variety on its total polyphenol content and antioxidant activity were investigated. The total polyphenol content ranged from 0.36 to 0.87 mg GAE.g-1 DW in raw flesh and from 0.41 (baking) to 1.01 mg GAE.g-1 DW (boiling) in heat-treated tubers. The antioxidant activity (AA) was determined by the methods of DPPH and FRAP. DPPH values ranged from 0.18 to 1.09 (raw flesh), 3.03 to 4.74 (boiled samples), 2.34 to 2.94 (baked samples), 2.88 to 3.22 (microwaved samples), and 2.25 to 6.17 (steamed samples) μmol TE.g-1 DW. AA values by the method FRAP ranged from 3.5 to 3.82 (raw flesh), 7.51 to 8.53 (boiled samples), 4.26 to 6.80 (baked samples), 4.98 to 6.72 (microwaved samples), and 4.89 to 8.04 (steamed samples) μmol TE.g-1 DW. All studied heat treatment methods had a positive effect on the TPC and AA. Our results confirm the promising potential of artichoke use in functional food preparation.

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Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXVIII, Issue 1
Written by Georgiana-Gabriela IORDACHE, Narcisa-Elena BABEANU

Biotechnological processes, particularly those involved in biosurfactant production, can pose significant financial challenges. The viability of biosurfactant production hinges on the creation of processes that make use of cost-effective raw materials. This study focuses on exploring the potential of Candida lipolytica ICCF 214 (ATCC 16618) reference strain for biosurfactant production using a mixture of vegetable oil and other chemical compounds used for fermentation medium (1% glutamic acid, urea, or glucose) as carbon sources. Based on the obtained results, we can conclude that all three fermentation media stimulated Candida lipolytica ICCF 214 strain to produce biosurfactants, but further analysis of surface tension and antimicrobial activity of the obtained biosurfactants is required. Additionally, we observed that media with a volume of 100 ml produced higher quantities of biosurfactants, due to the good aeration of the fermentation medium. However, even the ones with 150 ml showed decent performance during the bioprocess.

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Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXVIII, Issue 1
Written by Katerina PIKULI, Ariola DEVOLLI

Olive oil production generates different by-products such as olive mill wastewater and olive pomace OP, considered low-cost sources of bioactive compounds including polyphenols that show remarkable antioxidant properties. The objective of this work study was to conduct an assessment of the total polyphenol content TPC and antioxidant activity of different OP extracts recovered through liquid-liquid solvent extraction. OP samples were obtained from both two and three-phase extraction processes of olive oil production. Several solvents (water, methanol, ethanol, and n-hexane) have been used to extract phenolic compounds with ultrasound-assisted techniques (UAE). Folin-Ciocalteu assay was used to determine the TPC in olive oil pomace samples. The total antioxidant activity of phenolic extracts was evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and phosphomolybdate assay. The highest extraction efficiency of phenolic compounds was obtained using a combination of ethanol:water (80:20). Three-phase decanter system showed higher values of TPC (0.7-0.8 g gallic acid equivalent/L extract), antioxidant activity (80-105% antiradical activity), and total antioxidant capacity (90-109% TAC) compared with the two-phase. Based on the results, OP has antioxidant qualities and may be useful in food formulation.

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