Flaxseeds: Nutritional Potential and Bioactive Compounds

The objective of this work was to study the nutritional and bioactive composition of commercially available flaxseeds with the aim to develop new alternatives for their use as functional and nutraceutical food ingredient. The samples of flaxseed contained 20.86% protein, 31.16% fat, 29.07% crude fiber and 3.75% ash. Essential amino acids represented 34% of total protein. The amino acids profile showed that glutamic acid was the most abundant (3.87 g 100 g-1), followed by arginine (1.93 g 100 g-1) and aspartic acid (1.52 g 100 g-1). Fatty acids analysis indicated that alpha-linolenic acid represents the major fatty acid (54.51% of the total fatty acids). The ratio of unsaturated to saturated fatty acids was 8.67 while the n-3/n-6 PUFA ratio was 3.2. Total phenolics showed average contents of 295.92 mg GAE 100 g-1, of which flavonoids accounted for 25.85 mg QE 100 g-1. The results confirmed that, in addition to being one of the richest sources of alpha-linolenic acid, flaxseed is an essential source of high quality protein, soluble fiber and potent natural antioxidants

Realizzazione fisica di superfici non orientabili mediante prototipazione rapida

Il termine Prototipazione Rapida (RP da Rapid Prototyping, conosciuta anche come Solid Freeform Fabrication – SFF) si riferisce ad un insieme di tecnologie usate per costruire prototipi di oggetti tridimensionali a partire da modelli geometrici definiti solidi ricostruiti con programmi di progettazione assistita dal calcolatore (Computer Aided Design – CAD). Importanti applicazioni della Prototipazione Rapida si sono ampiamente diffuse negli ultimi anni in vari ambiti: si va dal campo industriale a quello biomedico a quello del design. La complessità geometrica delle forme solide da realizzare è conseguentemente aumentata e richiede lo studio sempre più accurato anche da un punto di vista matematico. Questo documento analizza le competenze matematiche necessarie per trattare la ricostruzione di oggetti dalla geometria particolare, come ad esempio le Superfici non orientabili (Nastro di Möbius, Bottiglia di Klein) per arrivare alla definizione di una loro parametrizzazione utile per la costruzione di modelli solidi stampabili direttamente con tecnica RP. In particolare, sono trattati i problemi legati alla generazione degli spessori necessari alla realizzazione fisica

Silver Azide Nanoparticles Embedded into Silica as Energetic Nano-materials

Silver azide is a primary high explosive that can be initiated by different means. In this work, silver azide nanoparticles were obtained, embedded into silica, and further derivatized with biotin. TEM, DLS, and IR measurements were used to characterize the hybrid energetic nanoparticles. The hybrid nanoparticles are made from an explosive core (silver azide) and a shell (silica), to which has been attached through an organic linker a biological target vectot (biotin).These hybrid nanoparticles can be used as models to study smart energetic nano-materials.DOI: http://dx.doi.org/10.5755/j01.ms.21.3.6926</p

DIGITAL MARKETING IN POST-PANDEMIC CONDITIONS

As the COVID-19 pandemic affected the entire world, companies had to develop new techniques and practices to adapt to digital transformation, there came a need for change, for a restructuring of organizational management policy with reference to marketing and communication processes and strategies, organizational procedures, as well as for an awareness of the new technologies that are the bridge towards the online environment. New innovative technologies are the enablers of efficiency and working time reduction, with a focus on automation and systematization. Our aim is to highlight the impact of digitalization on business marketing, the importance of the company’s position and mentality in relation to the current context, as well as the changes in consumer behaviour. The dynamics and fast pace of current trends changes in marketing increase the need to be open about the implementation and adoption of new communication technologies and tools. In this context, organizations must take into account the remodelling of marketing strategies that should be streamlined taking into account intra-organizational and strategic management challenges. Therefore the study aims to outline the implications of digital marketing on the post-pandemic management of companies, and comes up with suggestions related to the allocation of resources in terms of digitalization, that may have a positive impact on improving operational tasks, effectiveness and efficiency through automation

ASPECTS REGARDING FUNCTIONAL STRATEGIES IN ROMANIAN ORGANIZATIONS

This paper is a theoretical approach of the importance of functional strategies use by organizations in order to reach set targets. Functional strategies are closely linked to the changing competitive environment. Functional strategies may be the competitive advantage of each company. These strategies contribute to the implementation of the integrated business strategy of the company. They are the foundation for achieving the company's strategic intent. Functional strategies clarify the corporate and business strategies of a company or business unit. In contemporary times, these strategies offer a series of more specific details on the way in which key functional areas shall be managed in the near future by operations managers. Through functional strategies, managers make decisions and carry out actions acquiring higher competencies in different business functions (marketing, financial, operational, human resources) in accordance with corporate strategies and on business level. If corporate strategies and strategies on business level are developed by managers, strategies may be prepared for the functional areas of each business unit. The development of functional strategies may fluctuate from formal to informal. Within larger organizations that carry out complex operations there may be several strategies regarding each major function. Smaller organizations may usually function with lesser policies, and most of them may be informal

Effects of Supplementing Grape Pomace to Broilers Fed Polyunsaturated Fatty Acids Enriched Diets on Meat Quality

The effects of using grape pomace as natural antioxidant in polyunsaturated fatty acids enriched broiler diets (4% flaxseed meal) on color, texture and lipid peroxidation of meat were evaluated. The 4-week feeding trial was conducted on 200, Cobb 500 broilers, assigned to 5 groups and housed in an experimental hall with floored pens. Compared to the control group, the diet for the experimental groups included 3% or 6% of two grape pomace varieties, white and red. Diet formulation enrichment with red grape pomace influenced the meat color parameters, underlining an accentuated total color difference (&Delta;E) for both breast and thigh as compared to the control. The dietary supplementation with grape pomace led to the increase of meat hardness regardless of the amount and variety added. The grape pomace inclusion in broiler diets positively influenced meat color and texture. Regarding the lipid oxidation parameters, there was a decrease of the value of thiobarbituric acid-reactive substances (TBARS) in thigh meat in all experimental groups. Additionally, significant differences were highlighted for breast in 3% white grape pomace and 6% red grape pomace supplemented groups when compared to the control group. In conclusion, the supplementation of broiler diets enriched in PUFA with grape pomace improved meat color and texture, which are essential parameters for consumer&rsquo;s choice. Also, the grape pomace supplementation indicated an improvement of thigh meat oxidative stability, especially regarding the TBARS value

Effect of dietary orange and grapefruit peel on growth performance, health status, meat quality and intestinal microflora of broiler chickens

In our experiment we studied the effect of dietary orange peel (OP) and grapefruit peel (GP) on broilers health and thigh meat quality. The experiment was conducted on 126 Cobb 500 broiler chicks, assigned to three dietary treatments with 42 broilers per group. Each treatment was conducted in 3 experimental growth boxes, corresponding to 6 replicate pens per treatment and 7 broilers per pen. The growth boxes had identical size with a capacity of 3.5 m2 per box. Experimental dietary treatments differed from control diet (C) by addition of 2% OP or 2% GP supplement. A significant increase in body weight was exhibited in OP group compared to GP group (p < .05). Serum energetic profile (glucose, cholesterol and triglyceride) were lowered in both OP and GP supplemented groups compared to C birds (p < .05). Among fatty acids in thigh meat, OP group has increased the sum of PUFA compared to GP group. Dietary OP and GP have effectively reduced the oxidation process occurring during storage measured by the thiobarbituric acid–reactive substances (TBARS) values in thigh meat. Therefore, lipid oxidation was delayed by incorporating the two citrus peels in broiler diet. Monitoring the antimicrobial effect of OP and GP on intestinal and caecal microbiota population, the supplements reduced the growth of pathogenic Escherichia coli and Staphylococcus spp., proving their antimicrobial effect, while the beneficial bacteria, Lactobacillus spp. was significantly improved.Highlights The use of vegetable residues in the animal diets is an important economic and environmental factor. The positive effects were observed on thigh meat lipid oxidation, serum energetic profile and intestinal microflora of broiler chickens. Citrus peel in broilers feeding can act as natural antioxidant and feed additive

Nutritional and bioactive compounds in dried tomato processing waste

This research investigated the nutritional and antioxidant composition of tomato processing waste with the aim to enable the development of new alternatives for the recycling of this by-product. The samples of dried tomato waste were found to contain 176.2 g/kg protein, 21.9 g/kg fat, 524.4 g/kg crude fiber and 42.1 g/kg ash. The essential amino acids represented 34.2% of total protein, the most abundant being leucine, followed by lysine and isoleucine. Unsaturated fatty acids represent 77.04% of the total fatty acids, linoleic being the major one. The results confirmed that dried tomato wastes contain considerable amounts of lycopene (510.6 mg/kg) and β-carotene (95.6 mg/kg) and exhibited good antioxidant properties. Total phenolics showed average contents of 1229.5 mg GAE/kg, of which flavonoids accounted for 415.3 mg QE/kg. Ellagic and chlorogenic acids were the most abundant phenolic acids while among flavonoids only rutin and myricetin were quantified

The profile of fatty acids and the eggs quality from hens fed to the diet with flax seeds, rapeseed meal and vitamin e supplements

This experiment investigates the effect of flaxseed meal, rapeseed meal and vitamin E supplementation, when used together, on the production parameters of fatty acid composition and eggs quality characteristics in Tetra SL laying hens (38 to 46 weeks of age). For this, 120 hens were allocated one of three treatments, with 40 hens in each group. The hens were fed either a control diet (C), a control diet including 2.5 % flaxseed meal and 2.5% rapeseed meal (E1) or 2.5% flaxseed meal and 2.5% rapeseed meal with 73 mg/ kg feed of vitamin E as an antioxidant supplement (E2) for 8 weeks. Hens consuming the E1 diet had greater egg production and egg mass than those from group C. The feed conversion ratio in both the E1 and E2 groups was lower (P < 0.05) than in the C diet group. E2 had considerably higher egg weight, albumen pH, yolk pH and Haugh unit than E1 and C (P0.05), as a response to the vitamin E antioxidant effect. The most α-linolenic fatty acid content (1.07 g FAME) was found in eggs produced by chickens fed the E2 diet, (1.07 g FAME), followed by E1 (0.91 g FAME), with both being significantly higher than C eggs (0.23g FAME). Furthermore, all n-6 studied fatty acids concentrations were significantly lower (P < 0.05) in E1 and E2, while all n-3 fatty acids concentrations were significantly greater (P > 0.05) in E1 and E2. When comparing the n-6/n-3 ratio of fatty acids from experimental treatments (6.44 and 6.74) with C treatment (18.19), a significant difference was observed (almost 65% lower)

Rosehip (Rosa canina L.) Meal as a Natural Antioxidant on Lipid and Protein Quality and Shelf-Life of Polyunsaturated Fatty Acids Enriched Eggs

Eggs are a common food of animal origin, inexpensive, and rich in bioactive substances with high biological value. Eggs enriched in polyunsaturated fatty acids (PUFA) are extremely desired by the progressive consumer. However, during storage, eggs undergo some physiochemical changes, which decrease their value. In this regard, the effect of dietary rosehip meal and flaxseed meal on hens&rsquo; egg quality characteristics, amino acids, fatty acids, health-related indices, antioxidant capacity, total polyphenols content, and shelf life was examined. For this study 120 Tetra SL laying hens, 29 weeks of age, were fed, for 4 weeks, three diets that included control (basal diet&mdash;RF0), basal diet + 1.5% rosehip and 7% flaxseed meal (RF1), and basal diet + 3% rosehip and 7% flaxseed meal (RF2). Productive performance of hens were recorded. The content of essential amino acids (EAA), antioxidant amino acids (AAA), and sulfur amino acids (SAA) was higher in RF1 and RF2, compared with RF0. Eggs belonging to the RF1 and RF2 groups had significantly (p &lt; 0.05) higher content of n-3 PUFAs, especially linolenic and docosahexaenoic acids. Total antioxidant capacity and polyphenol content increased in both rosehip supplemented groups, but especially in RF2. Moreover, eggs from RF1 and RF2 groups maintained significantly higher egg quality parameters after storage for 14 and 28 days in the refrigerator (5 &deg;C) and ambient temperature (21 &deg;C), compared with those from the RF0 group. In the Haugh unit, yolk and albumen pH presented better values in RF1 and RF2 eggs compared to the RF0 eggs