Influence of Pectolytic Enzymes on the Quality of Wine Maceration

Obtaining high-quality wines with a registered designation of origin means making the most of the specific features of the variety and those imprinted with technology and the place of harvesting. The aroma is due to the chemical compounds of terpenic nature that accumulate in the grapes (variety flavors) and the secondary aromas that are formed during the alcoholic fermentation and the aging period of the wines (Amrani, and Glories, 1995). The wine-making of the varieties is followed by the appreciation of the primary grapes. This is achieved by preferential maceration of the must by means of enzymes (Marin et al., 1998). The technology of aromatic wines has two fundamental objectives: extracting the primary aromas of grapes (terpenols) and favoring the formation of secondary fermentation aromas. In order to obtain aromatic wines with variety typology, the preferential stage is decisive. Pectolytic enzyme preparations are used in oenology to accelerate and complete the extraction and clarification processes of the must, extracting and stabilizing the color, highlighting the varietal aromatic potential of the varieties and improving the filterability and maturation of the wines

Minerals and Total Polyphenolic Content of Some Vegetal Powders

The total polyphenolic content and minerals were determined for chia seeds, Psyllium husks and watermelon rind powder. The minerals content was performed by using the Inductively Coupled Plasma Optical Emissions Spectrometer and Atomic Absorption Spectrometer, technique FIAS-Furnace (for Se). The sample with the highest content of polyphenols was chia (2.69 mg GAE/g s.) followed by the watermelon rind powder. Reduced amounts of polyphenols were found in the Psyllium husks. Also, the total polyphenol concentration increased with the increase of the extraction time on the ultrasonic water bath. Minerals analysis indicated that powders obtained from chia seeds and watermelon rind contained large amounts of potassium, calcium, phosphorus and magnesium. The most abundant mineral in the Psyllium husks powder was found potassium, followed by calcium. In conclusion, these powders can be used as ingredients for functional food and food supplements production due to the high nutritional content and bioactive properties

Use of Yoghurt Enhanced with Volatile Plant Oils Encapsulated in Sodium Alginate to Increase the Human Body’s Immunity in the Present Fight Against Stress

(1) Background: The COVID–19 pandemic and the imposition of strict but necessary measures to prevent the spread of the new coronavirus have been, and still are, major stress factors for adults, children, and adolescents. Stress harms human health as it creates free radicals in the human body. According to various recent studies, volatile oils from various aromatic plants have a high content of antioxidants and antimicrobial compounds. An external supply of antioxidants is required to destroy these free radicals. The main purpose of this paper is to create a yoghurt with high antioxidant capacity, using only raw materials from Romania; (2) Methods: The bioactive components used to enrich the cow milk yoghurt were extracted as volatile oils out of four aromatic plants: basil, mint, lavender and fennel. Initially, the compounds were extracted to determine the antioxidant capacity, and subsequently, the antioxidant activity of the yoghurt was determined. The 2,2-diphenyl-1-picrylhy-drazyl (DPPH) method was used to determine the antioxidant activity; (3) Results: The results show that cow milk yoghurt enhanced with volatile oils of basil, lavender, mint and fennel, encapsulated in sodium alginate has an antioxidant and antimicrobial effect as a staple food with multiple effects in increasing the body’s immunity. The antioxidant activity proved to be considerably higher than the control sample. The highest antioxidant activity was obtained on the first day of the analysis, decreasing onwards to measurements taken on days 10 and 20. The cow milk yoghurt enriched with volatile basil oil obtained the best results; (4) Conclusions: The paper shows that yoghurts with a high antioxidant capacity were obtained, using only raw materials from Romania. A healthy diet, compliance with safety conditions and finding appropriate and safe methods to increase the body’s immunity is a good alternative to a major transition through harder times, such as pandemics. The creation of food products that include natural antioxidant compounds combines both the current great possibility of developing food production in Romania and the prevention and reduction of the effects caused by pandemic stress in the human body

Muffins Obtained with Some Vegetal Powders as Fat Replacers

Chia seeds and watermelon rind powder were used to produce low-fat muffins in which butter has been replaced at different levels.The utilization of the fat replacers has increased the moisture content and water activity of the samples. The initial moisture content was ranging from 24.41% in control sample to 31.89% in muffins with 100% butter replacement by using the watermelon rind paste. The water activity presented values between 0.863-0.899 during storage at ambient temperature for 10 days. Minerals analysis indicated that through the addition of the powders, an increase in the mineral content of the samples can be achieved. P was the most abundant mineral followed by K. The samples obtained by replacing the butter with vegetal powders can provide between 49.29 % - 58.51% phosphorus; 18.91 %-21.45% selenium and 15.04%-18.48% manganese from the recommended daily intake. These vegetal powders can be used as ingredients for partial or total replacement of fat in muffins due to their ability to improve the nutritional quality and to maintain the physical-chemical and sensory characteristics at level of acceptability

EFFECTS OF THE ADDITION OF CANTHARELLUS CIBARIUS MUSHROOMS ON THE RHEOLOGICAL PROPERTIES OF BUTTERMILK

The purpose of the work is to obtain buttermilk with the addition of mushrooms and to evaluate some quality characteristics of the final product. Edible mushrooms such as Cantharellus cibarius have a multitude of health benefits. They contain a series of nutrients, ensure efficient digestion, they are very good for increasing immunity. In the proposed research, the evolution of a buttermilk product was followed by the enrichment with mushrooms in different amounts of 10, 15 and 20 grams compared to the normal product. As a section of mushrooms, the attention was focused on the species Cantharellus cibarius often found in Romania. The assortments developed in different concentrations were compared from a physico-chemical point of view in order to note all the aspects that the mushroom species brings to buttermilk product. In order to obtain the products, we started from the technology of obtaining buttermilk products with usual additions, and after the seeding process, before the product was packaged, the mushrooms were added in powder form, in the established concentrations. From the analysis of the obtained results, it appears that the samples showed a decrease in acidity during the analyzed period, due to the appearance of the syneresis phenomenon, the product becoming more fluid. Viscosity analysis shows that the sample with the addition of 20 grams of mushrooms had the highest weight compared to the control sample with the lowest value

Food Products with High Antioxidant and Antimicrobial Activities and Their Sensory Appreciation

(1) Background: The demand for healthy and nutritious food is growing worldwide. Fermented dairy products are highly valued by consumers for their health benefits. Kefir is a fermented dairy product that brings many benefits to the consumer due to its antioxidant, anticancer, antidiabetic, antihypertensive and antimicrobial properties. Extracts from various plants in the form of volatile oils have a beneficial efct on consumer health. Following the research, their antioxidant and antimicrobial activities were demonstrated. (2) Methods: In the present study, the main purpose was to obtain a fermented dairy product with a high nutritional value; therefore, kefir, enriched with three types of volatile oils, namely, volatile mint oil, volatile fennel oil and volatile lavender oil, was made. The kefir samples obtained were sensory and texturally analyzed. The beneficial effect on health must also be studied in terms of the acceptability of these products by consumers from a sensory point of view. A non-numerical method based on several multi-personal approval criteria was used to interpret the results obtained in the sensory analysis. In the textural analysis, the consistency, cohesiveness and firmness of the kefir samples were analyzed. (3) Results: The samples enriched with volatile oils obtained superior results compared to the control sample in both conducted examinations. Kefir samples with volatile oils retained their sensory and textural characteristics for a longer time during storage. (4) Conclusions: The volatile oils added to kefir positively influenced the sensory and textural characteristics of the finished product

Valorization on the Antioxidant Potential of Volatile Oils of Lavandula angustifolia Mill., Mentha piperita L. and Foeniculum vulgare L. in the Production of Kefir

(1) Background: Natural antioxidants are health products found in many plants and may have a therapeutic effect on various diseases caused by oxidative stress. The purpose of this research is the antioxidant analysis of some kefir samples enriched with volatile oils extracted from three aromatic plants; (2) Methods: The volatile oils were extracted from lavender, fennel and mint. Four samples of kefir were made: kefir enriched with encapsulated lavender volatile oil, kefir enriched with encapsulated mint volatile oil, kefir enriched with encapsulated fennel volatile oil and a control sample without volatile oils. The analysis took place in three periods of storage: on the first day, on the 10th day and the 20th day; (3) Results: The antioxidant activity of kefir samples had decreased during the storage. The kefir sample with fennel and lavender volatile oil had the highest antioxidant activity, while the control sample had the lowest activity; (4) Conclusions: We can conclude that the volatile oils add value to the finished product

Valorization on the Antioxidant Potential of Volatile Oils of <i>Lavandula angustifolia</i> Mill., <i>Mentha piperita</i> L. and <i>Foeniculum vulgare</i> L. in the Production of Kefir

(1) Background: Natural antioxidants are health products found in many plants and may have a therapeutic effect on various diseases caused by oxidative stress. The purpose of this research is the antioxidant analysis of some kefir samples enriched with volatile oils extracted from three aromatic plants; (2) Methods: The volatile oils were extracted from lavender, fennel and mint. Four samples of kefir were made: kefir enriched with encapsulated lavender volatile oil, kefir enriched with encapsulated mint volatile oil, kefir enriched with encapsulated fennel volatile oil and a control sample without volatile oils. The analysis took place in three periods of storage: on the first day, on the 10th day and the 20th day; (3) Results: The antioxidant activity of kefir samples had decreased during the storage. The kefir sample with fennel and lavender volatile oil had the highest antioxidant activity, while the control sample had the lowest activity; (4) Conclusions: We can conclude that the volatile oils add value to the finished product

Bioactive Phytochemical Composition of Grape Pomace Resulted from Different White and Red Grape Cultivars

Grapes are rich in phenolic compounds, being important for human health with anti-inflammatory, antiatherosclerotic, antimutagenic, anticarcinogenic, antibacterial, antiviral, and antimicrobial activity. The winemaking of the grapes generates significant amounts of waste. These wastes contain bioactive compounds in their biomass that can be used as a source of food improvement or as a source of nutrition supplementation. This study looks at the content of bioactive compounds, the polyphenolic profile, and the antioxidant activity in different white and red grape pomaces. The investigation of bioactive characteristics (total polyphenols, total flavonoids, catechins, tannins, and antioxidant activity) was carried out by UV-Vis spectrophotometric methods, while the individual polyphenolic composition was investigated by target and screening UHPLC-HRMS/MS analysis. Principal components (PCA) and the heat maps analysis allows the discrimination between the grape pomace resulted from white grape cultivars (Muscat Ottonel and Tamaioasa Romaneasca) and red grape pomaces (Cabernet Sauvignon, Merlot, Feteasca Neagra, Burgund Mare, Pinot Nore), with the identification of the specific phenolic compounds for each grape pomace type

Assessment of Bioactive Phenolic Compounds in Musts and the Corresponding Wines of White and Red Grape Varieties

Wine contains important amounts of antioxidants, which contribute to the protection of the body from oxidative stress and associated diseases. This study aims to characterize the bioactive characteristics and individual polyphenolic composition of different white and red musts and the corresponding wines obtained at Stefanesti vineyard, Romania, and to observe the evolution of the main phenolic compounds from the musts to the corresponding wines. General bioactive characteristics (total polyphenols, total tannins, total catechins, total anthocyanins contents, total tannin, and antioxidant activity) were determined using UV-Vis spectrometric methods, while phenolic composition (phenolic acids, flavonoids, and stilbenes) was detected using UHPLC–HRMS analysis. The fermentation and stabilization processes that occur during the transformation of musts into the corresponding wines lead to a decrease in the general bioactive characteristics from musts to wines, while the fermentation of the musts leads to an enrichment of the individual phenolic compounds in the corresponding wines, with a significant increase in the content of gallic, syringic, and p-coumaric acids in the wines compared with the musts. A clear distinction of the musts and wines was obtained for both white and red varieties, indicating different phenolic compositions of the musts and wines. The obtained results contribute to the characterization of the polyphenolic fingerprint of the investigated white and red musts and wines