Development and Analysis of Quality Parameters of an Innovative Juice

Nowadays, the functional products represent a sustainable trend in food industry due to the beneficial effects that they have on the human body as well as due to the increased interest of people for a healthy and balanced lifestyle. The aim of the present study was to develop and optimize a pumpkin and apple functional juice, respectively to accomplish the quality control in terms of its physicochemical and sensorial properties. The highest levels of vitamin C occurred in pumpkin and implicitly in the juice obtained in the 1:1 ratio, which also presented the highest antioxidant activity. The nitrates content was at very low level in all the analysed sample, with values between 24.7-41.2 mg/kg for apple and pumpkin, respectively between 28.41-30.94 mg/kg for juices. Also, the consumers were impressed by sensorial and nutritional properties of the new product, positively appreciating both variants of juice.

Effect of Lingonberry Extracts on Blood Pressure and Myocardium in Paracetamol Intoxication

The 15 days of treatment with paracetamol, lingonberry dried extract or hidroalcoholic extract, alone or combined had following effects: blood pressure increases following administration of paracetamol and decreases under treatment with lingonberry extract, more obvious to 3: 1 lingonberry dried extract. Administration of Paracetamol, lingonberry extracts used simple or in combination with Paracetamol does not affect the myocardium histological structure. Histoenzimological there is a slight decrease of SDH activity in the groups P and PLd and an increase in Lha group. CyOx activity is increased in Lha and Ld group.The dried lingonberry extract has no apparent action on the myocardium instead has antihypertensive properties more obvious than the lingonberry alcoholic extract

Special Beer obtained by Synchronous Alcoholic Fermentation of Two Different Origin Substrates

Beer is the most consumed alcoholic beverage worldwide. Both beer and wine are  recognized since ancient times for their health benefits. Nowadays, these beverages are consumed for its sensory, social interaction, and recently even in culinary dishes. In addition, studies showed the benefits of beer moderate consumption on health. Beer is a low-alcohol beverage and also presents many nutritional properties outlined by its nutritional content rich in vitamins, minerals and antioxidants that come from the raw material (malt and hop). Wishing to attract as many niches of consumers, brewers tend to produce every year new and innovative beers. The purpose of this study was to develop the technology for an innovative special beer. The synchronous alcoholic fermentation of two different origin substrates - wort and grape must - was monitored and their composition was assessed in order to obtain special beer with superior sensory properties. Technological process was developed in the Winery Pilot Station of the UASVM Cluj-Napoca. Special beer was obtained by alcoholic fermentation of hopped dark wort with grape must from the autochthonous Feteasca neagra grapes variety. Second fermentation process was followed by the maturation (3 weeks at 5oC) in order to harmonize sensory qualities. The entire process was monitored considering fermentation and final products physicochemical parameters. The optimized ratio of the two fermentation substrates was of 2.5:3 on primary raw materials - beer wort and grapes must. The process was monitored on optimizing the fermentation process. The best fermentation yield was obtained when lower fermentation extracts were used. This study demonstrated that the simultaneous fermentation of the two substrates with different glucidic origin may proceed under controlled conditions and may be carried out so as to obtain the desired fermentation products with improved sensorial properties and increased health benefits

The Content in Bioactive Compounds of Different Brewers' Spent Grain Aqueous Extracts

In the last decade by-products of food and beverage processing have attracted much attention due to their functionality and potential as food ingredients. Brewers’ spent grain is the major by-product of the brewing industry representing a valuable source of bioactive ingredients. The aim of this study was to assess the effect of extraction time and temperature on the efficiency of water as solvent for the extraction of bioactive compounds from brewers’ spent grain (BSG). In terms of extraction efficiency, the results from polyphenols, flavonoids and antioxidant activity, showed that the best extraction parameters for aqueous extracts are 90â°C and 60 minutes. In comparison with the control, the best extraction method generated 87% of the phenolics and 43.46% of the flavonoids obtained by a methanol extraction. The preliminary results for the aqueous extracts showed that water can be used as extraction solvent, but a higher extraction time and temperature are needed in order to have a content in bioactive compounds similar to that of methanolic extracts. The obtained values for polyphenols, flavonoids and antioxidant activity, emphasize the importance and the opportunities of the reuse of this agro-industrial waste

The Dynamic Of Essential Oil Accumulation In Hop Cones During 2012 Year

Hop cones have lupulin glands which occur on the outer lower surface of the bracteoles and the entire surface of the perianth. The constituents of these glands include bitter acids and essential oil components (Auerbach et.al., 2000). Dry hop contains 0.5-2.0% of essential oil. Hop essential oils consist of a large number of different components and although their composition is influenced by the environment (Ĉerenak et.al., 2011). Aims: This study is a continuation of the research started in 2011 (Salanţă et.al., 2012), where the dynamic of essential oil accumulation in hop cones during 2011 year, were reported. In this paper, samples from 2012 year crop were subjected to hydrodistillation in order to content in essential oils. All reported results will be used in a future research, to determine the gas chromatographic composition of essential oils extracted

Obtaining a Functional Product Through the Exploitation of Mushroom Flour in Pasta

The present study focuses on the influence of adding mushroom powder on a certain assortment of pasta. The research comprises two major directions: the study of the raw materials used to produce pasta from a compositional point of view and the quantification of some biologically active compounds of interest; emphasizing the potential of using Boletus edulis mushroom powder in the composition of pasta and evaluating the quality of the product from a nutritional and sensorial point of view. For this purpose, two types of pasta have been created, with different percentages of mushroom, 10% and 20%, but also a blank sample obtained in the same conditions, but without mushroom powder. To achieve the goal the following analyzes were conducted: proteins, total polyphenols, antioxidant activity, fat, humidity, ashes, acidity, increase in volume of the boiled pasta and customers’ preferences.By using sensory analysis has been established that the consumers preferred pasta enriched with 10% mushroom powder. In conclusion, the addition of mushrooms flour assures an enhancement of the nutritional value, as well as of the organoleptic characteristics of the final product

Study Regarding the Production and Characterization of Rose Petal Jam Enriched with Saint John`s Wort (Hypericum Perforatum) Essential Oil

The  purpose of this study was to extract the volatile oil from St. John's wort and use it to obtain a new product with improved qualities and real health benefits. In order to characterize the innovative product, several physicochemical analyses were conducted (dry matter, ash content, total sugar, total acidity, vitamin C, flavonoid content and antioxidant capacity). Also the consumer perception was followed by conducting a sensory analysis. The study revealed that the adition of H. perforatum essential oil in the rose petal jam imporved the vitamin C and flavoinoid content and also the antioxidant capacity of the product, meanwhile the  dry matter, ash content and total sugar determinations were normal for the free pectin jam category

Antioxidant and Antimicrobial Properties of the Fir Buds Syrup

The fir buds as well as the fir buds extracts (such as fir buds syrup) are used in traditional medicine and phytotheraphy for the alleviation of light to medium forms of respiratory diseases and for the prophylaxis or treatment of some childhood disorders. The antioxidant and antimicrobial properties of the two types fir buds syrups (cold pressed and boiled) taken into study were demonstrated by its content in vitamin C, flavonoids and by the inhibitory effect on E.coli, B. cereus, S.aureus, L. monocytogenes, Salmonella thypi

Polarimetric Determination of Starch in Raw Materials and Discharged Waste from Beer Production

Brewer’s spent grain (BGS) is a by-product of thebrewing process, consisting of the solid fraction of barley malt remainingafter separation of worth. In this research, raw materials and discharged waste from beer production were evaluated on the basis of starch content, using Ewers polarimetric method