HPLC Determination and FT-MIR Prediction of Sugars from Juices of Different Apple Cultivars during Fruits Development

Individual sugars were analyzed by high performance liquid chromatography (HPLC) in samples of apple juices obtained from the fruits of ‘Jonathan’, ‘Starkrimson’ and ‘Golden Delicious’ cultivars. Samples were harvested from the inside and the periphery of the crown, at different periods during fruits growth, from 7 to 144 days after full bloom (DAFB). Values from 0.42 to 14.33%, 0.29 to 4.06% and 0 to 4.28% were determined for fructose, glucose and sucrose, respectively. The values of fructose and glucose have increased significantly (p<0.05), starting with the seventh DAFB, regardless of the studied cultivar, while sucrose increased slowly at the beginning and then faster starting 65 DAFB. Fourier transform mid-infrared (FT-MIR) analysis confirmed the differences between juice samples, the region 900-1500 cm-1 being the most specific to sugars signals. FT-MIR coupled to partial least squares (PLS) calibration models for predicting individual sugars of apple juices were developed. The optimal regions and pre-treatments of the spectra were 900-1500 cm-1 and Savitzky Golay first derivative (d1) for fructose, 900-1200 cm-1 and d2 for glucose and 900-1200 cm-1 and standard normal variate for sucrose. In cross-validation, the PLS calibration models showed very good performance for fructose (Rcval 2=0.95; standard error of cross-validation (SECV) =0.907) and acceptable for glucose (Rcval 2=0.85; SECV=0.424), while for sucrose showed only satisfactory performance (Rcval 2=0.75; SECV=0.561). For practical relevance, the FT-MIR predicted values were compared against the HPLC determined reference values in external validations tests. The best results were achieved for fructose (Rp 2=0.94; RPD=4.9), while glucose (Rp 2=0.84; RPD=2.61) and sucrose (Rp 2=0.7; RPD=2.08) models reached satisfactory values

Food Fortification through Innovative Technologies

The chapter aims to approach food fortification naturally as a result of the need for nutritional improvement and therefore underlines sustainable activities that would facilitate effective fortification. The need to fortify food is due to the close link between human, health, and food. The WHO and FAO and other internationally recognized organizations have recognized that there are over 2 billion people worldwide suffering from a variety of micronutrient deficiencies. The interest in the fortification of foods is largely due to bioactive compounds, such as vitamins, minerals, sugars, organic acids, dietary fiber, phenolic compounds, essential amino acids, and antioxidants. The most effective and accessible way of securing the population with vitamins and micronutrients is to fortify additional food and consumer products daily. At the same time, the technology for the fortification of bakery products will also be presented

Use of Pseudocereals Preferment Made with Aromatic Yeast Strains for Enhancing Wheat Bread Quality

Usually, aromatic yeasts are designed to ferment wheat substrates for baking purposes but identification of new substrates for these strains and consequently new formulations for dough could lead to diversified bakery products with improved nutritional qualities and specific sensorial properties. The purpose of our study was to optimize the fermentation of quinoa and amaranth flours with non-conventional yeast strains in order to obtain a preferment with high potential in enhancing nutritional, textural and sensorial features of white wheat bread. Two biotypes of Saccharomyces cerevisiae yeast—a wine yeast strain and a beer yeast strain—commercialized for their aromatic properties were used. Both aromatic yeast strains revealed good performance on fermenting pseudocereal substrates. Utilization of the obtained preferment in white wheat breadmaking led to bread with higher protein, fibres, mineral, total polyphenols content, with specific texture and aroma profile and high consumers’ acceptability

Changes in Physicochemical and Microbiological Properties, Fatty Acid and Volatile Compound Profiles of Apuseni Cheese during Ripening

The evolution during ripening on the quality of Apuseni cheese was studied in this research. The cheese samples were controlled and evaluated periodically (at 4 months) during 16 months of storage (at 2–8 °C) for physicochemical parameters (pH, moisture, fat, fat in dry matter, total protein, ash, NaCl), microbiological (total combined yeasts and molds count (TYMC), total viable count (TVC), Escherichia coli, Staphylococcusaureus, Salmonella, lactic acid bacteria (LAB)), fatty acids (FA) and volatile compounds. For better control of the quality of the cheese, the storage space was evaluated for TYMC and TVC. The ripening period showed improved effects on the quality of the cheese, showing lower values for moisture and pH and an increase in macronutrients. Both the cheese samples and the storage space were kept within the allowed microbiological limits. Lipids are predominant, the predominant FAs being saturated fatty acids (SFAs), which decrease, while monounsaturated fatty acids (MUFAs) increase. During ripening, the microbiological and chemical changes result in the development of flavor. Major volatile compounds such as 2-heptanone show accumulations, while acetophenone, limonene, or thymol show a decrease. In conclusion, Apuseni ripening cheese clearly involves a complex series of transformations, leading to a ripening cheese with improved nutritional and aromatic characteristics

Biomolecular Evaluation of Lavandula stoechas L. for Nootropic Activity

Lavandula Stoechas L. is widely known for its pharmacological properties. This study was performed to identify its biomolecules, which are responsible for enhancement of memory. L. stoechas aqueous extract was first purified by liquid column chromatography. The purified fractions were analyzed for in vitro anti-cholinesterase activity. The fraction that produced the best anti-cholinesterase activity was named an active fraction of L. stoechas (AfL.s). This was then subjected to GC–MS for identifications of biomolecules present in it. GC–MS indicated the presence of phenethylamine and α-tocopherol in AfL.s. Different doses of AfL.s were orally administered (for seven days) to scopolamine-induced hyper-amnesic albino mice and then behavioral studies were performed on mice for two days. After that, animals were sacrificed and their brains were isolated to perform the biochemical assay. Results of behavioral studies indicated that AfL.s improved the inflexion ratio in mice, which indicated improvement in retention behavior. Similarly, AfL.s significantly (p < 0.001) reduced acetylcholinesterase and malondialdehyde contents of mice brain, but on the other hand, it improved the level of choline acetyltransferase, catalase, superoxide dismutase, and glutathione. It was found that that high doses of AfL.s (≥400 mg/Kg/p.o.) produced hyper-activity, hyperstimulation, ataxia, seizures, and ultimate death in mice. Its LD50 was calculated as 325 mg/Kg/p.o. The study concludes that α-tocopherol and phenethylamine (a primary amine) present in L. stoechas enhance memory in animal models

Advanced Characterization of Hemp Flour (Cannabis sativa L.) from Dacia Secuieni and Zenit Varieties, Compared to Wheat Flour

The advanced characterization of flour from hemp seeds (edible fruits of Cannabis sativa L.) from the Dacia Secuieni and Zenit varieties, compared to wheat flour, was studied in this research. The aim was to present the characterization of 2 varieties, out of the 70 accepted in Europe, for human consumption. The varieties selected from hemp meet the THC level requirement (0.3 or 0.2% of the dry weight of the reproductive part of the female flowering plant) in seeds. Hemp flour was obtained by grinding. The flour samples were evaluated for physicochemical parameters (moisture, crude protein, lipids, ash, crude fiber), the content of micro and macro elements, fatty acids, amino acids, and carbohydrates. The total proteins in hemp flour are found in larger quantities by over 35% compared to wheat flour, and the lipids reach the threshold of 28%. The amount of mineral substances exceeds 3% in hemp flour, and the fibers exceed 26%, compared to 0.61% for wheat flour. The predominant mineral substances were K, Ca, Mg, p, Fe, and Mn. The predominant fatty acids were the unsaturated ones, predominantly being linoleic acid, followed by oleic and gamma-linoleic acid. In the case of amino acids, the highest amount is found in glutamic acid for hemp flours. As for carbohydrates, sucrose is found in the largest amount, followed by glucose and fructose. In conclusion, hemp flours have superior non-traditional characteristics to wheat flour, being a potential raw material for fortifying food or using them as such, having beneficial effects of consumption on the proper functioning of the human body

Determination of Total Phenolics, Antioxidant Capacity and Antimicrobial Activity of Selected Aromatic Spices

In recent years, it has been acknowledged that many spices not only have properties that make food more pleasant and tastier but they also have important preservative and antioxidant properties. The antioxidant properties of many spices are well known, while their prooxidant properties less so. The aim of this study was to perform a comparative evaluation of three selected spice (garlic, black pepper and red pepper), commercially available in Cluj-Napoca’s market, regarding their content in total phenolic compounds, antioxidant capacity and antimicrobial activity. The antioxidant aspects were evaluated by determination of the total phenolic content by the Folin-Ciocalteau method and by the antioxidant activity using the 1,1-diphenyl-2-picrylhydrazyl reagent (DPPH).The total phenolic content was between 3,38 and 0,925 mg GAE/1g, while the antioxidant capacity ranged between 18,41% and 10,9% from dry spice. .Results  showed that garlic extract has the most effective antioxidant capacity in scavenging DPPH radicals, while black pepper and red pepper were less active. In the present study piperine was evaluated for its antimicrobial activity against Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli and Salmonella typhumurium. Spices showed antimicrobial activity against all tested bacteria with zone of inhibition ranged from 8-15,5 mm.</p