Preliminary research on the use of sheep's cheese as a source of mineral elements

Milk and dairy products represent valuable nutritional foods, which bring many benefits to the health of the human body. The nutritional quality of sheep's cheese is given by nature as well by the content of essential mineral elements that enter into its composition. Therefore, the evaluation of the nutritional quality, of the sheep's cheese mineral intake is conditioned by knowing the concentrations of the mineral elements that are part of this food. The aim of the paper is to determine the concentrations of some essential mineral macro- and microelements: Ca and Mg, respectively: Fe, Zn and Cu from sheep's cheese and to evaluate the mineral intake of this food product in the recommended daily diet. The sheep's cheese taken in the experiment is well represented in terms of the content of: Ca, Mg, Fe, Zn and Cu, essential mineral elements with a beneficial effect on the body. In the analyzed sheep's cheese were identified high amounts of calcium (4892±275 mg/kg) and magnesium (443±38.64 mg/kg), significant amounts of Zn (22.14±1.52 mg/kg) and Fe (9.78±1.29 mg/kg) and appreciable amounts of Cu (1.07±0.17 mg/kg). The mineral profile of this nutritional food shows the following decreasing trend: Ca>> Mg>> Zn >Fe >> Cu

Utilisation and effect of dried apple peels in preparation of a new dry sausage prototype

The purpose of this study was to develop a new recipe to obtain a special innovative pork sausage, to develop the manufacturing process, technological stages, and nutritional analysis of the final product. We obtained this product starting from a classic recipe (of pork sausage), it was added by adding of dry apple peels The apples are fruits with a rich content of ascorbic acid, and biominerals, and also have a high content of antioxidants. Our work has focused on evaluation of the sensory characteristics, biochemical, and nutritional characteristics a type of sausage obtained by adding of dry apple peels (sausage DAP). Sensory examination was performed by analyzing the appearance, texture and taste. The main physico-chemical features observed in the sample of sausage (simple sausage and sausages prepared with added dry apple peels) were: the content of humidity (%), ash (%), soduim chloride (%), protein (%), fat (%), carbohydrates (%) and energetic value (kcal/100g). Following the research that have been undertaken in this work, the obtained product (sausage obtained by adding of dry apple peels – sausages DAP) can be included in the category of secure products of consuming. This prototype can be considered a food variant due to its high nutritious properties and to its distinguished taste too

Chitosan nanoparticles as a promising tool in nanomedicine with particular emphasis on oncological treatment

Abstract The study describes the current state of knowledge on nanotechnology and its utilization in medicine. The focus in this manuscript was on the properties, usage safety, and potentially valuable applications of chitosan-based nanomaterials. Chitosan nanoparticles have high importance in nanomedicine, biomedical engineering, discovery and development of new drugs. The manuscript reviewed the new studies regarding the use of chitosan-based nanoparticles for creating new release systems with improved bioavailability, increased specificity and sensitivity, and reduced pharmacological toxicity of drugs. Nowadays, effective cancer treatment is a global problem, and recent advances in nanomedicine are of great importance. Special attention was put on the application of chitosan nanoparticles in developing new system for anticancer drug delivery. Pre-clinical and clinical studies support the use of chitosan-based nanoparticles in nanomedicine. This manuscript overviews the last progresses regarding the utilization, stability, and bioavailability of drug nanoencapsulation with chitosan and their safety