The Application Of The Peleg Model In Order To Obtain Completely Soluble Materials For Food Product Packaging

The aim of this study was to create a completely hydrosoluble edible films based on biopolymers that can be used as packaging material for powdered foods.10 edible films were obtained from various mixtures of hydrocolloids (agar, starch, sodium alginate) plasticized with glycerol and water. To assess their solubility, it was used the Peleg model which confirmed that increasing the temperature of the hydration medium, increases the water absorption rate. The sample obtained from agar and starch was less hydrophilic than sample with a high amount of sodium alginate, which was completely soluble after 3 minutes maintenance in 20° water. To determine the characteristics of novel food packaging material it is important to know the behavior of these hydrocolloids. The completely hydrosolubility of biofilm obtained from a higher amount of sodium alginate in a very short time successfully qualifies it for producing environmentally friendly edible packaging materials for various products which can be consumed with the product, resulting zero waste

Chemical composition and temperature influence on the rheological behaviour of honeys

The purpose of this work was to examine the viscoelastic properties of Spanish honeys with various sugar contents [fructose (32 42 g/100 g honey), glucose (24 35 g/100 g honey), sucrose (0.0 3.4 g/100 g honey)]; concentrations (79 83 ◦Brix), and moisture levels (16 19 g/100 g honey) at different temperatures (5, 10, 15, 20, 25, 30, and 40◦C). Honey showed Newtonian behaviour, presenting a highly viscous part (loss modulus was much greater than the elastic modulus). The loss modulus (G ) and viscosity increased with moisture content and a decrease with temperature. Exponential and power law models were applied to fit loss modulus and viscosity data. Polynomial models were proposed to describe the combined effect of temperature, fructose, glucose, sucrose content, other sugars, non-sugar substance, and moisture content.Oroian, MA.; Amariei, S.; Escriche Roberto, MI.; Leahu, A.; Damian, C.; Gutt, G. (2014). Chemical composition and temperature influence on the rheological behaviour of honeys. International Journal of Food Properties. 17(10):2228-2240. doi:10.1080/10942912.2013.791835S222822401710Kaya, A., Ko, S., & Gunasekaran, S. (2008). Viscosity and Color Change During In Situ Solidification of Grape Pekmez. Food and Bioprocess Technology, 4(2), 241-246. doi:10.1007/s11947-008-0169-4Bhandari, B., D’Arcy, B., & Chow, S. (1999). Rheology of selected Australian honeys. Journal of Food Engineering, 41(1), 65-68. doi:10.1016/s0260-8774(99)00078-3CHEN, Y.-W., LIN, C.-H., WU, F.-Y., & CHEN, H.-H. (2009). RHEOLOGICAL PROPERTIES OF CRYSTALLIZED HONEY PREPARED BY A NEW TYPE OF NUCLEI. Journal of Food Process Engineering, 32(4), 512-527. doi:10.1111/j.1745-4530.2007.00227.xYanniotis, S., Skaltsi, S., & Karaburnioti, S. (2006). Effect of moisture content on the viscosity of honey at different temperatures. Journal of Food Engineering, 72(4), 372-377. doi:10.1016/j.jfoodeng.2004.12.017Saravana Kumar, J., & Mandal, M. (2009). Rheology and thermal properties of marketed Indian honey. Nutrition & Food Science, 39(2), 111-117. doi:10.1108/00346650910943217Oroian, M., Amariei, S., Escriche, I., & Gutt, G. (2011). Rheological Aspects of Spanish Honeys. Food and Bioprocess Technology, 6(1), 228-241. doi:10.1007/s11947-011-0730-4Oroian, M. (2012). Physicochemical and Rheological Properties of Romanian Honeys. Food Biophysics, 7(4), 296-307. doi:10.1007/s11483-012-9268-xCohen, I., & Weihs, D. (2010). Rheology and microrheology of natural and reduced-calorie Israeli honeys as a model for high-viscosity Newtonian liquids. Journal of Food Engineering, 100(2), 366-371. doi:10.1016/j.jfoodeng.2010.04.023Witczak, M., Juszczak, L., & Gałkowska, D. (2011). Non-Newtonian behaviour of heather honey. Journal of Food Engineering, 104(4), 532-537. doi:10.1016/j.jfoodeng.2011.01.013Gómez-Díaz, D., Navaza, J. M., & Quintáns-Riveiro, L. C. (2005). Rheological behaviour of Galician honeys. European Food Research and Technology, 222(3-4), 439-442. doi:10.1007/s00217-005-0120-0Gómez-Díaz, D., Navaza, J. M., & Quintáns-Riveiro, L. C. (2012). Physicochemical characterization of Galician Honeys. International Journal of Food Properties, 15(2), 292-300. doi:10.1080/10942912.2010.483616Mora-Escobedo, R., Moguel-Ordóñez, Y., Jaramillo-Flores, M. E., & Gutiérrez-López, G. F. (2006). The Composition, Rheological and Thermal Properties of Tajonal (Viguiera Dentata) Mexican Honey. International Journal of Food Properties, 9(2), 299-316. doi:10.1080/10942910600596159Bhandari, B., D’Arcy, B., & Kelly, C. (1999). Rheology and crystallization kinetics of honey: Present status. International Journal of Food Properties, 2(3), 217-226. doi:10.1080/10942919909524606Mossel, B., Bhandari, B., D’Arcy, B., & Caffin, N. (2003). Determination of Viscosity of Some Australian Honeys Based on Composition. International Journal of Food Properties, 6(1), 87-97. doi:10.1081/jfp-120016626Zaitoun, S., Ghzawi, A. A.-M., Al-Malah, K. I. M., & Abu-Jdayil, B. (2001). RHEOLOGICAL PROPERTIES OF SELECTED LIGHT COLORED JORDANIAN HONEY. International Journal of Food Properties, 4(1), 139-148. doi:10.1081/jfp-100002192Yoo, B. (2004). Effect of temperature on dynamic rheology of Korean honeys. Journal of Food Engineering, 65(3), 459-463. doi:10.1016/j.jfoodeng.2004.02.006Abu-Jdayil, B., Al-Majeed Ghzawi, A., Al-Malah, K. I. ., & Zaitoun, S. (2002). Heat effect on rheology of light- and dark-colored honey. Journal of Food Engineering, 51(1), 33-38. doi:10.1016/s0260-8774(01)00034-6Mossel, B., Bhandari, B., D’Arcy, B., & Caffin, N. (2000). Use of an Arrhenius Model to Predict Rheological Behaviour in some Australian Honeys. LWT - Food Science and Technology, 33(8), 545-552. doi:10.1006/fstl.2000.0714Küçük, M., Kolaylı, S., Karaoğlu, Ş., Ulusoy, E., Baltacı, C., & Candan, F. (2007). Biological activities and chemical composition of three honeys of different types from Anatolia. Food Chemistry, 100(2), 526-534. doi:10.1016/j.foodchem.2005.10.010Giner, J., Ibarz, A., Garza, S., & Xhian-Quan, S. (1996). Rheology of clarified cherry juices. Journal of Food Engineering, 30(1-2), 147-154. doi:10.1016/s0260-8774(96)00015-5Ibarz, A., Pagán, J., & Miguelsanz, R. (1992). Rheology of clarified fruit juices. II: Blackcurrant juices. Journal of Food Engineering, 15(1), 63-73. doi:10.1016/0260-8774(92)90040-

Development of New Biodegradable Agar-Alginate Membranes for Food Packaging

The paper analyzes the possibility of replacing the polyethylene packaging from food products with biodegradable packaging obtained from biopolymers. The proposed packaging materials were obtained from polysaccharides (alginate, agar), glycerol as plasticizer. To improve the properties necessary for the coating materials, two groups of membranes were made, one with ascorbic acid (AA, 0.1–0.45 g) in 150 mL filmogenic solution and the other with calcium chloride (CaCl2, 0.02–0.1 g) in 150 mL filmogenic solution. The membranes were analyzed for mechanical properties, light transmission, transparency and barrier properties (water vapor, oxygen, or fatty substances). The results demonstrated that the addition of AA (0.1 g), increases tensile strength, transparency, oxygen and water barrier properties. On the other hand, the addition of calcium chloride (0.08 g) increased the hardness, tensile strength and opacity of the membranes. Moreover, it ensured a uniform distribution of the mixture components. The uniformization of the mixture components in the presence of AA and CACl2 was observed by SEM and roughness analysis. Hydrogen bonding interactions between the biopolymers and the additives used were highlighted by FTIR analysis. All membranes have shown very good UV absorption. The results suggest that agar/alginate/glycerol membranes with AA and CaCl2 have the potential to be used in an active food packaging system

Study on Contamination with Some Mycotoxins in Maize and Maize-Derived Foods

Crops can be contaminated by fungi which produce mycotoxins. Many fungal strains are responsible for producing varied mycotoxins. The research carried out so far has described over 400 different mycotoxins. They have chemical and physical properties that significantly differ, and they are produced by several different existing fungi. The intake of mycotoxins through food can be achieved directly, by feeding on contaminated food, or indirectly from foods of animal origin. The mycotoxin contamination of food and food products for certain animals is a phenomenon studied worldwide, in countries in Europe but also in Asia, Africa and America. The purpose of this study is to develop an evaluation of the mycotoxins prevalent in corn and corn-derived products produced in Romania. A total of 38 maize samples and 19 corn-derivative samples were investigated for the presence of mycotoxins specific to these products, such as deoxynivalenol, zearalenone and fumonisins. Fumonisins had the highest presence and zearalenone had the lowest. The limits determined for the three mycotoxins were always in accordance with legal regulations

A Novel Approach about Edible Packaging Materials Based on Oilcakes—A Review

Due to the growing global population and subsequent environment degradation, as well as changes in the climate, changing consumers’ dietary habits is necessary to create strategies for the most efficient use of natural resources to eliminate waste in the food supply chain. The packaging of food is essential to preserve the food’s properties, extend its shelf life and offer nutritional information. Food products are packaged in various materials of which the most used are plastics, but they have a negative impact on the environment. Various efforts have been made to address this situation, but unfortunately, this includes recycling rather than replacing them with sustainable solutions. There is a trend toward edible packaging materials with more additional functions (antioxidant, antimicrobial and nutritional properties). Edible packaging is also a sustainable solution to avoid food waste and environment pollution. Oilcakes are the principal by-products obtained from the oil extraction process. These by-products are currently underused as animal feed, landfilling or compost. Because they contain large amounts of valuable compounds and are low-cost ingredients, they can be used to produce materials suitable for food packaging. This review covers the recent developments in oilcake-based packaging materials. Special emphasis is placed on the study of materials and technologies that can be used to make edible film in order to research the most suitable ways of developing oilcake-based film that can be consumed simultaneously with the product. These types of materials do not exist on the market

Physicochemical Properties of Apple Purees and Peel Extract for Potential Use in Pastry Products

In recent years, the consumption of pastry and bakery products has grown considerably, and consumers are increasingly tempted to choose products from an organoleptic point of view. At the same time, consumers are also interested in having a healthy diet, respectively, products with special sensory properties, but with a low sucrose content. Substituting the sucrose in these products with apple puree represents an alternative to obtaining cakes with a lower sugar content and, in addition, in obtaining products with high nutritional value, with the bioactive compounds from apples having special properties on health. The purpose of this work was to analyze both the physicochemical properties, the total content of polyphenols and the antioxidant activity of the apple puree samples, as well as their variation during the storage period. The physicochemical properties analyzed were: moisture content, titratable acidity, ash content, pH, water activity, total soluble solids content and color. Regarding the content of the bioactive compounds, the total content of polyphenols and the antioxidant capacity were determined by the Folin–Ciocalteu method, respectively, the DPPH method. The results showed that apple puree is an important source of polyphenols, and these are the main factors influencing antioxidant activity. The analysis of the properties of the three products obtained from the apple will allow you to choose one of them or a combination of them in order to obtain the highest degree of sugar substitution and the highest nutritional value of the products. The degree of substitution will be correlated with technological parameters, baking temperature and time

NEW TRENDS IN FOOD PACKAGING TECHNOLOGY: BIOPOLYMERS BASED MATERIALS ENRICHED WITH STEVIA REBAUDIANA

The purpose of this paper is the development of fully biodegradable and edible biopolymer materials used for the packaging of powdered food products. Stevia is a natural sweetener used in the food and beverage industry. The films were obtained through cast method, from agar and sodium alginate, plasticized with glycerol. Stevia was added in proportion of 1,25% of the total ingredients used. The films made with stevia added were fine, soft, transparent, odorless, but sweet, resilient and elastic. Their surface was free of cracks and, where there were pores, they did not pierce the material. Microbiological determinations and the absence of tested microorganisms indicate the safety of consumption of these membranes. The results indicate the possibility of using these materials to the detriment of the synthetic ones, as well as their transposition on an industrial scale

STUDY ON THE INFLUENCE OF HEAT TREATMENTS ON THE ANTIOXIDANT PROPERTIES OF GINGER

The purpose of this paper is to study the influence of thermal treatments such as refrigeration, freezing, boiling, and drying on the antioxidant properties of ginger. The determination of antioxidant activity was performed by the spectrophotometric method with the DPPH reagent (2,2diphenyl-1-picrylhydrazyl) and the photometric dosing of the polyphenols by the FOLIN-CIOCALTEU method. The vitamin C concentrations were also determined by HPLC as well as the spectrophotometric β-carotene content. The analyses performed showed that thermal processes have a significant influence on the antioxidant capacity of ginger. In the drying process there occurs an increase in antioxidant capacity, and in the case of frozen ginger the polyphenol content is higher than in the fresh form or aqueous extract. Also, the content of β-carotene and vitamin C was higher in the case of dried ginger than in the refrigerated one

STUDY ON THE CONTENT OF POLYPHENOLS IN SOME PLANTS FROM THE SPONTANEOUS FLORA FROM THE MOUNTAINOUS AREA OF SUCEAVA COUNTY

In recent years, there has been a growing trend towards natural remedies and treatments, based on plants and plant extracts. In the mountain area of Suceava county there are plants that the locals use for therapeutic purposes, but which are very little known, or are not known as medicinal plants. Among them are Sorbus aucuparia, used as a tonic and energizer, in the form of wine, Carlina acaulis, popularly used to relieve coughs or the Centaurea Jacea, used as a remedy for liver diseases. Among the recently researched bioactive compounds are polyphenols, a large category of natural organic compounds, characterized by multiple phenolic groups. Recent studies associate the presence of polyphenols in medicinal plants with a multitude of health benefits, many of them due to the antioxidant potential of polyphenols, which explains their role in the prevention of several major chronic diseases associated with oxidative stress, such as cardiovascular diseases, cancers, type II diabetes, neurodegenerative diseases, age-related cognitive disorders or osteoporosis, along with the anti-inflammatory, antiviral, antibacterial effects of polyphenols. The aim of the study is to identify and determine the content of polyphenols in ethanolic, ethereal and benzene extracts of fruits of Sorbus aucuparia, of Carlina acaulis flowers and leaves and Centaurea jacea, flowers, leaves and stems. The fruits of Sorbus aucuparia contain significant amounts of polyphenols: gallic acid, 4-hydroxybenzoic acid, caffeic acid, p-coumaric acid, rosmarinic acid, myricetin and a very high amount of quercetin, surpassed only by black elderberry, according to current data. Gallic acid and vanillic acid also occur in the aerial parts of Carlina acaulis, along with chlorogenic acid, p-coumaric acid, rosmarinic acid, quercetin and kaempferol, in varying proportions between flowers and leaves. The presence of gallic acid and vanillic acid is noted in all aerial parts of Centaurea jacea, as well as chlorogenic acid, p-coumaric acid and kaempferol. Significant amounts of rosmarinic acid, myricetin and quercetin occur in greater quantity in the flowers and less in the other aerial parts. The determinations made recommend the advanced study of these plants in order to use them as health remedies

RESEARCH ON OBTAINING HIGH Β-GLUCANS CONTENT FROM DIFFERENT SOURCES OF YEAST BY HARNESSING THEIR BIOLOGICALLY ACTIVE POTENTIAL

Isolated polysaccharides from different natural sources have gained a real interest from the scientific community due to biologically active effects on body functions such as: lipid metabolism correction, immune stimulating, glycemic control in type II diabetes, antitumor activity, etc. A category of these polysaccharides is β-glucans, β-D-glucose polymers produced by various organisms such as bacteria, yeasts, algae and plants. This paper presents the experimental results obtained from the analysis of four types of yeast available on the market in order to select the one with the highest content of β-glucan, which can be later exploited in various fields: medical, pharmaceutical, food or cosmetics. According to the experimental data, the highest level of β-glucans content is represented by beer yeast, 21.49% higher than bakery yeast and 36.36% higher than wine yeast