Comparative Fingerprint of Aromatic Herbs and Yeast Alcoholic Extracts used as Ingredients for Promen, a Prostate Preventive Nutraceutical

The aim of this study was to characterize and identify different bioactive compounds in plant sources and yeast powders  to obtain an original nutraceutical (Promen) which has beneficial effects in prostate disease prevention. Seven plant and fruit sources, namely nettle (Urtica dioica), green tea (Camellia sinensis), fluff with small flowers (Epilobium parviplorum), tomato (Solanum licopersicum),  sea buckthorn (Hippophae rhamnoides), pumpkin (Cucurbita maxima), sunflower (Helianthus annus) and lyophilized beer yeast (Saccharomyces cerevisiae) were investigated. Methanolic extracts were prepared using 15% plant concentration and the purified fractions were analyzed using high throughput techniques like UV-VIS spectroscopy, high performance liquid chromatography coupled with photodiode array detection (HPLC-DAD) and mass spectrometry LC-QTOF -MS. The majority of the investigated plants were rich in phenolic derivatives, polyphenols (flavonoid glucosides), while yeast was rich in aminoacids, peptides and vitamins B. The major compounds identified were: Juglone, Resveratrol, Quercetin, Epigallocatechin, Gallocatechin, Biochanin A, Isorhamnetin 3-O-glucoside 7-O-rhamnoside, Quercetin 3-O-galactoside 7-O-rhamnoside, Kaempferol 3,7-O-diglucoside and p-Coumaroylquinic acid. The specific biomarkers were identified for both plant extracts used as ingredients to obtain an nutraceutical  Promen. Combined UV-Vis spectroscopy, HPLC-PDA chromatography and LC-MS spectrometry are recommended as accurate, sensible and reliable tools to investigate the plants and nutraceutical fingerprints and to predict the relation between ingredients composition and their health effects

Effect of Different Storage Period on Lactic Acid Bacterias from Goji Yogurt and Goji Yogurt with Honey

Lactic acid bacterias (LAB: Streptococcus thermophilus-ST, Lactobacillus bulgaricus-LB) are well known in the food technology area for their ability to produce lactic acid (LA) from carbohydrates throught fermentation. In case of goji yogurt the interaction between the two species of LAB has influence on the fermentation period and LA quantity. LAB’s are widely used in the food industry because their growth in the dairy products lowers the carbohydrate content, they can also drop the pH values under 4.0, values were common pathogens are inhibited, and because of all these properties they are capable to prolong the shelf life. The present study aims to observe the evolution of LAB’s - ST and LB, from goji yogurt (7%) (A) and goji yogurt (7%) with honey (B) during the shelf life in corelation with other physico-chemical properties such as sugar content, fat content and dry matter. The samples for the evaluation were taken in the first day of storage, at the middle of storage period and in the last day of storage

Use of preference maps to evaluate the effect of cold storage on sensory quality of aromatic herbs

Nowadays consumers desire a diet rich in fresh food, but they are also in search for ready-to-eat products. These are not usually the healthy choice. In this context minimally processed fresh fruit, vegetables and aromatic herbs became popular. But, their shelf life is usually short even when applying packaging and cold storage. In this context, it is important to understand the evolution of acceptance and preference of minimally processed products during storage. So, the present paper aimed to evaluate the effect of refrigeration on some sensory characteristics of minimally processed herbs from a consumer’s point of view. The herbs under study were parsley (Petroselinum crispum), dill (Anethum graveolens) and lovage (Levisticum officinale) minimally processed, packaged in polyethylene bags and stored at 4°C for 12 days. Color, texture and flavor were measured on a scale of 1 to 5 in the 1st, 5th, 8th and 12th day of storage. Principal component analysis (PCA) was performed on sensory analysis results and a consumer preference map was obtained. They showed the dynamic of consumer preference compared to sensory quality attributes during storage. At the beginning of the study none of the assessors was satisfied with the sensory quality of parsley, 60% were satisfied with dill and all preferred lovage. After 12 days of storage, satisfaction provided by dill decreased to 0%, by lovage to 40% and by parsley to 20%. Consumers preferred flavor in proportion of 80-100% compared to only 40-60% for other sensory attributes such as texture and color. The use of PCA and preference maps helped identifying the effect of cold storage on sensory parameters of minimally processed herbs and the existing correlations among quality parameters

Effect of Goji Berries and Honey on Lactic Acid Bacteria Viability and Shelf Life Stability of Yoghurt

The probiotic properties and the viability of lactic acid bacteria of fermented dairy products can be improved by addition of bioactive compounds originating from natural sources (e.g. goji berries). This study aimed to evaluate how goji berries and honey affect the sensorial quality of yoghurt, the chemical properties, the viability of lactic acid bacteria (LAB) and the concurrent microflora development. Two types of yoghurts (yoghurt with goji berries and yoghurt with honey and goji berries) were developed. The addition of honey affected the entire yoghurt microflora including LAB, manifesting bactericidal effect. The addition of goji berries maintained the viability of LAB at probiotic levels (106-107 log CFU/ml) during 21 days of storage; compared to classic yoghurt, LAB viability decreased during storage at 103 log CFU/ml. Goji berries also improved sensory acceptance of consumers. The results obtained in this study collect information that enables the use of goji berries as enhancer of probiotic levels in yoghurt, while honey can provide bacteriostatic/bactericidal effect for contaminants