Aspects of transfer heavy metals in raspberry (Rubus idaeus) grown in the geographic area of Nădrag (Caraş-Severin)

Ensuring of raspberry for human consumer (spontaneous and/or cultivated flora), harvested within Timis and Caras Severin mountain area (Nâdrag), is the important segment for food processors work in this area. Raspberry as fruit or as a flavoring, juice, etc., is obtained from the fruits by processing, prior centrifugation and a short fermentation. Through all these steps it can be naturally contaminated, by mass transfer, with heavy metal cations by leaching, complexation, or selective salification. Researched areal is located in a mountainous area, coldish, wet, whit soil characteristics that can facilitate the transfer and/or accumulation of heavy metal cations (mobile forms and/or total forms) up to the limit of tolerance (Cu, Pb, Zn, Co, Fe, etc.)

Mobil and total forms of some transitional metal cations in food chain of black currants cultivation and processing

Romania has large natural possibilities through Western Plain, diligence and skill of residents in cultivation and processing of specific and quality horticultural products. In the world there are few areas where the climate, soil and diversity of spontaneous and cultivated flora can provide quality natural food products, with high nutritional value. The experimental results obtained for the heavy metal concentrations in the black currants cultivated on soils close to the C.E.T. Timisoara ash storage reveal higher concentrations for these elements. Higher concentrations for the toxic heavy metals (Cd, Pb) and for the potential toxic heavy metals (Zn, Cu) were identified in some vegetables, especially for leaf vegetables and for the root vegetables. Although some heavy metals were identified in higher concentrations, close to the toxic limits or higher, the mean values for these concentrations in the vegetables were in the range of normal limits. This fact demonstrate that the pollution of this areal is incipient and forward cannot be affirm that the heavy metal pollution process is evident, but this phenomenon could be amplified in the case of a prolonged anthropic impact, and without the specific agro-pedo-ameliorative measures. The classification of the non-polluted and polluted regions is achieved by multivariate analysis (PCA-principal component analysis) of the data using especially the Fe, Mn, Zn, and Cu concentration values for the first and second principal components, and Zn and Fe concentration values for the third principal component

Characterization of Homemade Vanilla Ice Cream

The aim of this work was to achieve a screening on organoleptic and sensory characteristics, physical-chemical properties, microbial load and degree of contamination with heavy metals and arsenic of homemade vanilla ice cream. Dry substance ranged between 31.69% and 32.16%, all samples showing values below the 33% minimum eligibility. Regarding the acidity of the analyzed samples, they were within the legislative norms in force, showing values below 24°T. Also, analyzed  ice cream samples showed no microbial loads or contamination with heavy metals or arsenic

“Lipids mimetics” with monitorised HLB values and homogenous β-lauryl/myristil (7/3) polyethyleneoxy (n = 0–20) propionic acids in tomatoes and plums

The aim of the paper was to analyse the possibility of developing the range of fat substitutes (FS) as potential ingredients, or products of foodstuff additives with controlled functioning. The paper focused on the study of the impact of process parameters on esterification and/or transesterification process structure, yields and selectivity. The controlled modification of the polyoxyethylene chain ( n = 0–20) (PEO) allowed us getting polyunsaturated fatty acids from plums (Prunus domestica Damascena) and tomatoes (Solanum lycopersicum) with favourable impacts on their major colloidal characteristics (dispersants, antifoaming agents, emulsifiers, solubility agents, humectants, etc.). The materials and reactives used in this work were β- lauryl/ miristyl (7/3) polyethylenoxi ( n = 0– 20) propionic acids, different vegetal oils (tomatoes and plum); anhydrous glycerin p.a., strong mineral acid (H2SO4). The lipid fractions obtained and suggested as FS were purified, chemically and physically/chemically characterized, in order to establish the potential use in foodstuff processing. The results were presented in three tables: dependence of the acid value (mg KOH/g product) in the process of esferification of the β-lauryl/miristyl (7/3) polyethylenoxy ( n = 0–20) propionic acids and of their esters, in relation to temperature, in acid catalysis; dependence of the acid value (mg KOH/g product) in the process of esferification of the β-lauryl/miristyl (7/3) polyethylenoxy ( n = 0–20) propionic acids and of their esters in relation to the molar ratio glycerin/ acid; dependence of the acid value (mg KOH /g product) in the process of esferification of the β-lauryl/ miristyl (7/3) polyethylenoxy ( n = 0–20) propionic acids and of their esters, related to time processing

Chemical composition evaluation of some flour mixtures with high nutritional value

Cereals, fruits and vegetables have interesting nutritional properties and their inclusion in the diet is encouraged, their incorporation in bakery products could be a good way to increase consumption. In this study, the influence of the partial replacement of wheat flour (WF) with four types of flour: rye flour (RF), whole rye flour (WRF), quinoa flour (QF), buckwheat flour (BF) and goji fruit GFr) in eight mixtures obtained therefrom, was analyzed. The wheat flour was blended with rye flour, whole rye flour, quinoa flour, buckwheat flour and goji fruit in the ratios of 25:25:25:25 and 25:50:25. The studied samples were subjected to the following analyzes: determination of moisture, protein content, ash content, fat content, fiber content and total carbohydrate content. The resulting mixtures had high protein content (12.35% at M7 and 13.30% at M2), fiber (4.11% at M5 and 7.76% at M4), ash (1.79% at M8 and 2.15% at M1) fat (1.63% at M8 and 3.57% at M1) and low carbohydrates (62.35% at M2 and 65.68% at M7) and moisture ranged between 11.20% at M7 and 12.37% at M2. This study determined the optimum proportions to form these high nutritional flour mixtures. Centralizing the data obtained in this study, the high nutrient intake of the analyzed mixtures can be seen, and on the basis of these, we can recommend their use on the industrial scale in the recipes for the production of finely produced products with superior nutritional value

Chemical composition of some flour mixtures with high nutritional value

The objectives of this study were to optimize high nutritional blends obtained by partial substitution of white wheat flour 550 (WWF) with rye flour (RF), oat flour (OF), quinoa flour (CF) and maize flour, respectively, and assessing the impact of using these mixtures on the sensory qualities of multigrain bread. WWF has been substituted by 5%, 10%, 15%, 20% and 25% RF, OF, QF and MF, respectively. As for flours and flours mixtures, the following determinations were carried out: moisture, protein content, ash content, fat content, fiber content, and total carbohydrate content. The resulting mixtures had high protein content (11.23% at M6 and 11.91% at M3), fiber (2.71% at M6 and 3.68% at M1), ash (1.28% at M6 and 1.70% at M3) fat (2.61% at M6 and 3.42% at M1) and low carbohydrates (65.74% at M1 and 68.02% at M6) and moisture ranged between 13.77% at M1 and 14.15% at M6. Based on the obtained results regarding the physic-chemical composition of the M1 ÷ M6 mixtures, it can be appreciated that all these mixtures are suitable for being used in obtaining bakery products (multigrain bread) according to the established substitution amounts, because all the results obtained for the nutritional and quality parameters had the values closest to the daily nutritional needs of the human body for good development and function

Main physical-chemical characteristics of pressed ham commercialized in Timis county

The paper proposes the study of some quality characteristics of pressed ham by standard methods of package, a widely spread product int the Western area of Romania (Timis county) as well. The samples were evaluated in terms of admissibility of sensory, physical, chemical and microbiological indicators, known by the consumer through various information methods. There have been identified and quantified, the following characteristics: water content, NaCl, NO2, fat and protein percentage, and among those with potential pathogenic microorganism interest: Coliforms, Escherichia coli, Salmonella, Staphylococcus coagulase-positive. The maximum limits for admissibility were recorded in water (75.5 to 78.4% (up to 80% max.)), NaCl (3.0-3.3% (3.5% max.)), a moderate protein (16 6% ( up to 13% max.)), and modest limits lipids (3.6 to 4.0% (up to 16% max.)) and for NO2 the values are below the admissibility limit. As for microbiological analyzes, the obtained values, they prove the product as being fit for consumption

Reductive Methylation of Homogeneous Primary β-Lauryl/myristyl 7/3 Polyethyleneoxy n = 3–18 Ethylamines under Phase-Transfer Catalysis Conditions

Homogeneous tertiary N,N-dimethyl-N-β-lauryl/myristyl 7/3 polyethyleneoxy n = 3–18 ethylamines, LM(EO)nAT, are niche intermediates in the synthesis of homogeneous N-alkyl (C1–C18)-N,N-dimethyl-N-β-lauryl/myristyl 7/3 polyethyleneoxy n = 3–18 ethylammonium chlorides (unitary degree of oligomerization of ethylene oxide in the polyoxyethylene chain). This paper synthetically presents the dependence of the reductive methylation yields of homogeneous primary β-lauryl/myristyl 7/3 polyethyleneoxy n = 3–18 ethylamines, LM(EO)nAP, on the reaction time (10–90 min), the temperature (70 °C), the molar ratio formic aldehyde /LM(EO)nAP (1.1/1–2.5/1), the molar ratio HCOOH/LM(EO)nAP (5/1), the degree of oligomerization of ethylene oxide in the homogeneous polyoxyethylene chain in the 3,6,9,12,18 series, and the structure of the phase-transfer catalysts. The steric effects of hydrophobic groups CH3 and C18H37 grafted onto the ammonium function, and the micellar phenomena in the vicinity of their critical micellar concentration, directly proportional to the homogeneous degree of oligomerization, were highlighted. In all cases, a steady increase in reductive methylation yields was observed, with even quantitative values obtained. The high purity of the homologous series LM(EO)nAT will allow their personalization as reference structures for the study of the evolution of basic colloidal characteristics useful in forecasting technological applications. LM(EO)nAP were obtained either by direct amidoethylation (nucleophilic addition under basic catalysis of homogeneous lauryl/myristyl 7/3 polyethoxylated n = 3, 6, 9, 12, 18 alcohols, LM(EO)nOH, to acrylamide monomer) or by cyanoethylation of LM(EO)nOH under basic catalysis at 25–50 °C, in the presence of Fe2+ cations as oligomerization/polymerization inhibitor, followed by partial acid hydrolysis of homogeneous β-alkyl (C12H25/C14H29) 7/3 polyethyleneoxy n = 3, 6, 9, 12, 18 propionitriles, LM(EO)nPN, to β-alkyl (C12H25/C14H29) 7/3 polyethyleneoxy n = 3, 6, 9, 12, 18 propionamides, LM(EO)nPD, which led to LM(EO)nAP by Hoffmann degradation. Homogeneous higher tertiary polyetheramines LM(EO)nAT were structurally characterized