Abstract Book

UNDER THE PATRONAJ:

MINISTRY OF RESEARCH AND INNOVATION, RO LUCIAN BLAGA UNIVERSITY OF SIBIU, RO

ABSTRACT BOOK

Exhibitors

Sponsors:

HONORARY PRESIDENT Prof. Dr. h.c. Hubertus Lelieveld, EFFoSTT and EHEDG Executive Committee, GHI President, Netherlands

CONGRESS PATRONAGE Prof. Ioan Bondrea Ph.D., Rector, Lucian Blaga University of Sibiu, Romania

CONGRESS CHAIR Prof. Ovidiu TIŢA Ph.D., University Lucian Blaga, Sibiu, Romania

CONGRESS CO-CHAIRS Prof. Mark Shamtsyan Ph. D., St. Petersburg State Institute of Technology, Technical University, St. Petersburg, Russia Prof. Nedovic Viktor, Ph. D., University of Belgrade, Serbia Prof. Liviu Gaceu Ph.D., Transilvania University of Brasov, Romania

INTERNATIONAL SCIENTIFIC COMMITTEE Prof. Adrian Riviș Ph.D., University of Agronomic Science and Veterinary Medicine – Timișoara, Romania Prof. Adriana-Luminita FÎNARU, Ph.D., ”Vasile Alecsandri” University of Bacău, Bacău, Romania Prof. Brian McKennaPh.D., Scientific Coordinator, ETP Food for Life, Ireland Prof. Dr. Dietrich Knorr, Ph.D., Berlin University of Technology, IUFoST President, Germany Prof. Diana Banati, Ph.D., Executive and Scientific Director. International Life Science Institute, Brussels, Belgium Prof. Dumitru Mnerie Ph. D., University Politehnica Timisoara, Romania Prof. Dumitru Tucu, Ph. D., University Politehnica Timisoara,Romania Prof. Dan Vodnar, Ph. D., University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Romania Gabriela Mohan, Senior Researcher, Technological Information Centre Manager, National Research Institute for Food Bioresources Bucharest, Romania Prof. Ganesh Bora Ph. D., Mississippi State University , USA Prof. Gaceu Liviu Ph.D., Transilvania University of Brasov, Romania Prof. Gustavo Barbosa Ph. D., Washington State University, USA Prof. Dr. h.c. Hubertus Lelieveld, EFFoSTT and EHEDG Executive Committee, GHI President, The Netherlands Prof. Felicia Gligor Ph.D., University Lucian Blaga of Sibiu, Romania Prof. Henrik Zielinsky Ph. D.,, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Olsztyn, Editor in Chief of Polish Journal of Food and Nutrition sciences, Poland Prof. Kata Galic Ph. D., University of Zagreb, Croacia Dr. Kostadin Fikiin Ph. D., Technical University of Sofia, Bulgaria Prof. Lilia Ahrne Ph. D., Director Department for Process & Technology Development, SIK, Gothenburg, Sweden, EFFoST President Ludvig Josefsberg Ph. D., EHEDG President, Senior Director at Tetra Pak Processing Systems Sweden Prof. Mathe Endre Ph.D., University of Debrecen, HU, Hungary Prof. Miklos Herdon Ph. D., University of Debrecen, Hungary Prof. Mona Popa Ph. D., University of Agronomic Science and Veterinary Medicine – Bucharest, Romania Prof. Nastasia Belc, Ph.D,General Director of the National Research Institute for Food Bioresources Bucharest, Romania Prof. Ovidiu Tita, Ph. D., University Lucian Blaga, Sibiu, Romania Prof. Patrizia Restani Ph. D., University of Milano, Italy Prof. Petru Alexe Ph.D.,”Dunărea de Jos” University of Galați, Romania Prof. Peter Raspor Ph.D., University of Ljubljana, Slovenia Prof. Peter Siekel Ph. D., General director of the Naționale Agricultural and Food Centre,Bratislava, Slovakia Prof. Rimantas Venskutonis Ph. D., Kaunas University of Technology, Lithuania Prof. Tetiana Mostenska Ph. D.,, vice-rector of National University of Food Technologies, Kiev, Ukraine Prof. Viktor Nedovic Ph. D., University of Belgrade, Serbia Prof. Vladimir Kakurinov Ph. D., Consulting and Training Center “KEY” Republic of Macedonia Prof. Vladimir Telichkun, Ph. D., Hab., NUFT, Ukraine Prof. Werner Hofacker Ph. D., University of Applied Science, Konstanz, Germany Prof. Yaroslav Zasyadko Ph. D., vice-rector of National University of Food technologies, Kiev, Ukraine

ORGANIZING COMMITTEE Prof. Ovidiu Tita Ph.D., University Lucian Blaga of Sibiu, Romania Eng. Mircea Ureche, General Manager Boromir SA, President of the Association of Specialists in Milling and Bakery in Romania Prof. Adrian Riviș Ph.D., University of Agronomic Science and Veterinary Medicine – Timișoara, Romania Prof. Liviu Gaceu Ph.D., Transilvania University of Brasov, Romania Prof. Dan Chicea Ph.D, Director of Doctoral School, University Lucian Blaga of Sibiu, Romania Prof. Gruia Romulus Ph.D., University Transilvania of Brasov, Romania Prof. Dumitru Tucu Ph.D., University Politehnica Timisoara, Romania Prof. Dumitru Mnerie Ph.D., University Politehnica Timisoara, Romania Prof. Felicia Gligor Ph.D., University Lucian Blaga of Sibiu, Romania Prof. Mihaela Tita Ph.D., University Lucian Blaga of Sibiu, Romania Prof. Neli Darie Ph.D., University Lucian Blaga of Sibiu, Romania Prof. Nastasia Belc, Ph.D,General Director of the National Research Institute for Food Bioresources Bucharest, Romania Prof. Oancea Simona Ph.D., University Lucian Blaga of Sibiu, Romania Prof. Popa Mona Ph.D., University of Agronomic Science and Veterinary Medicine – Bucureşti, Romania C.S. Sorin Corneliu Iorga, Ph.D, National Research Institute for Food Bioresources Bucharest, Romania Assoc. Prof. Cecilia Georgescu Ph.D., University Lucian Blaga of Sibiu, Romania Assoc. Prof. Cretu Monica Ph.D., University Lucian Blaga of Sibiu, Romania Assoc. Prof. Gabriela-Victoria Mnerie Ph.D., National R&D Institute forWelding and Materiel Testing (ISIM Timi;oara), Romania Assoc. Prof. Irina-Loredana IFRIM, Ph.D. , ”Vasile Alecsandri” University of Bacău, Bacău, Romania Assoc. Prof. Mironescu Monica Ph.D.,University Lucian Blaga of Sibiu, Romania Assoc. Prof. Mironescu Ion Ph.D.,University Lucian Blaga of Sibiu, Romania Assoc. Prof. Turtureanu Adrian Ph.D., University Lucian Blaga of Sibiu, Romania C.S.II. Alina Culetu, National Research Institute for Food Bioresources Bucharest, Romania C.S. Oana M. Dumitru Ph.D, National Research Institute for Food Bioresources Bucharest, Romania Lecturer Cristea Ramona, Ph.D.,University Lucian Blaga of Sibiu, Romania Lecturer Draghici Olga, Ph.D.,University Lucian Blaga of Sibiu, Romania Lecturer Danciu Cristina, Ph.D.,University Lucian Blaga of Sibiu, Romania Lecturer Iancu Maria Lidia, Ph.D.,University Lucian Blaga of Sibiu, Romania Lecturer Ketney Otto Ph.D.,University Lucian Blaga of Sibiu, Romania Lecturer Lengyel Ecaterina,Ph.D., University Lucian Blaga of Sibiu, Romania Lecturer Ognean Mihai, Ph.D., University Lucian Blaga of Sibiu, Romania Lecturer Ognean Claudia, Ph.D., University Lucian Blaga of Sibiu, Romania Lecturer Pacala Mariana, Ph.D., University Lucian Blaga of Sibiu, Romania Lecturer Gabriela Cioca, Ph.D., University Lucian Blaga of Sibiu, Romania Tifrea Anca Maria, Ph.D., University Lucian Blaga of Sibiu, Romania Frum Adina, Ph.D. Student, University Lucian Blaga of Sibiu, Romania Sandru Daniela, Ph.D., University Lucian Blaga of Sibiu, Romania Eng. Roșca Rodica, University Lucian Blaga of Sibiu, Romania

Editors –in –Chief

Prof. Ovidiu TIŢA Ph.D., University Lucian Blaga, Sibiu, Romania

Editors:

Prof. Gaceu Liviu Ph.D., Transilvania University of Brasov, Romania Assoc. Prof. Mironescu Monica Ph.D.,University Lucian Blaga of Sibiu, Romania Gabriela Mohan, Senior Researcher, Technological Information Centre Manager, National Research Institute for Food Bioresources Bucharest, Romania

ISBN 978-606-12-1546-1

WELCOME !

After the very successful meetings in Ljubljana, Slovenia (2002), Budapest, Hungary (2004), Sofia, Bulgaria (2006), Cavtat, Croatia (2008), Bratislava, Slovakia (2010), Novi Sad, Serbia (2012), Ohrid, Macedonia (2014) and Kyiv, Ukraine (2016), the Central European Congress on Food comes for the first time in Sibiu, Romania. This congress offers us the opportunity to combine the beauty and hospitality of the city of Sibiu with some of the outstanding research accomplished on the important topics of food science and technology. The congress is placed under the high patronage of the Ministry of Research and Innovation and the 'Lucian Blaga' University of Sibiu. We are honored to be supported by professional associations of the highest level, sponsors and exhibitors that are part of the most representative companies from food industry and manufacturing of equipment for food industry. It is a great opportunity to have amongst us prestigious specialists from the fields of education, research and food manufacturing. Their experience can ensure the finding of indubitable solutions for the great challenges that are faced nowadays and the ones that are to come. Regarding the papers of the congress, there are registered over 200 participants with valuable research results. The presentation sections cover fields that are of maximum importance for the scientific world. The social programs during the congress give the participants the opportunity to have contact with the past and present regarding the culture and tradition of Transilvania, which is a well known area that is filled with history. We wish all the participants a very pleasant and useful stay in Sibiu, may you have joy and health in order to create knowledge and progress.

Prof. Eng. Ovidiu Tita, Ph.D. Chair of the organizing Committee

Part I CEFood Abstracts 9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

Content

TOPIC I FOOD INGREDIENTS, FOOD STRUCTURE, ADDITIVES, SUPPLEMENTS, FORTIFICATION. FOOD LABELING AND NUTRITION & HEALTH CLAIMS Title Authors Pg.

Overview on bee hive products Doștețan-Abălaru C., Mironescu M., 12 Vlăsceanu G. Dalmatian autochthonous herbs’ aroma Drvenica I.,Kalušević A., Lević S., Bugarski 13 improvement and novel nutraceuticals design by B., Nedović V., Marijanović Z., Režek spray drying Jambrak A., Bilušić T. Long term stabilized bovine and porcine Drvenica I., Stančić A., Bukara K., Kalušević 14 hemoglobin solid forms produced by spray and A., Nedović V., Bugarski B., Ilić V. freeze drying with maltose Rheologycal parameters of alternative cereal Diósi G., Surányi B., Jevcsák Sz., Máthé E. 15 cookies

Characterization, antioxidant and antimicrobial Kokina M, Shamtsyan M, Nikšić M, Pantić M, 16 activity of essential oils and embedding them into Salević A, Kalušević A, Lević S, Nedović V, biodegradable material followed by freeze-drying Despotović S, Pljevljakušić D, Šavikin K Grape seeds addition influence on rheological Mironeasa S., Iuga M. 17 behavior of dough Optimization of grape peels particle size and Mironeasa S., Iuga M., Zaharia D., Mironeasa 18 flour substitution in white wheat flour dough/ C.

Effect of heating, pH and enzymatic activity on Žilić S., PešićM., BaraćM., Stanojević S., 19 the content of furosine and antioxidant capacity GokmenV. of milk Thermal and alkaline stability of glycosidic and Žilić S, Simić M, Maksimović V., Dodig D. 20 acylated forms of cereal anthocyanins Vančetovićj ., Grčić N.

Improving sensory characteristics and texture of Tita, M.A., Ketney O., Bradauskienė V., 21 fermented dairy fiber added Tamošaitienė L.

Recovery the food potential of products, by- Savescu P. 22 products and residues of hemp seeds and artichoke - a source of valuable food supplements Research on improving the quality and food Tita, M.A., Ketney O. 23 safety for tartinable cheeses

Some topical issues about food nutritional Mnerie D., Shamtsyan M., Tița O., Gaceu L., 24 labeling in Black Sea Region countries Gubenia O., Stefanov S., Mnerie G. V.

An integrated approach of food labeling Țucu D., Cernicova M. 25

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

TOPIC II FOOD PRODUCTION, ENGINEERING, PROCESSING AND SUSTAINABILITY Title Authors Pg.

Replacing chemical dough conditioners with Arghire C., Codină G.G. 27 enzymes

Utilization of lyophilized Jerusalem artichoke to Babka B., Harmati A., Borsi N., Kaszás L. 28 bakery development

Improving functionality of whole avocado Koç B., Kerti M. 29 powder by the addition of maltodextrin, inulin and xanthan gum Valorisation of active compounds form spinach Birtea (Măciucă) A.M., Tâmpu R.I., Patriciu 30 and radish leaves O.-I., Tâmpu N.C., Herghelegiu E., Gavrilă L., Fînaru A.L. Intelligent valorisation of agro-food industrial Popovici C., Migalatiev O., Golubi R., Caragia 31 waste into high value products V., Cartasev A., Coev G., Bogdan N., Grumeza I. Influence of wheat grain mechanical properties Danciu C., Tulbure A. 32 on grinding energy assessment

Vacuum drying characteristics of mahlab puree Gurlek G., Isleroglu H. 33

Freeze drying behaviour of kefir Isleroglu H. 34

Analysis of the aromatic profile of beverages Iancu M. L. 35 elderflowers

Study of some effects on support metal trays Mnerie G.V., Binchiciu E.F., Duma I., Mnerie 36 resulting after the foodstuff lyophilization process D.

ESL milk – a novel product or myth Nayil Dinkci 37

ESL milk – one concept different technologies Nayil Dinkci 38

ESL milk – packaging Nayil Dinkci 39

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

Title Authors Pg. Preservation properties of cheese manufactured Nitu S., Geicu-Cristea M., Popa O., Babeanu 40 with vegetable rennet - a literature review N.

The effect of different drying methods on the Stevanović S., Petrović T., Stevanović S., 41 antioxidant properties of blackberry fruits Leposavić A., Popović B.

Gluten free biscuits in local market from Sibiu Cherățoiu C.-M., Ognean M., Ognean C.F, 42 Danciu I.

Evaluation of the effects of raising agent and Tulbure A., Ognean M., Ognean C.F. 43 maturation time on the gingerbread properties

Application of exopolysaccharide-producing Upeksha K. Jayarathne, Chathudina J. 44 lactic acid bacteria isolated from sauerkraut as Liyanage, H.R.N. Jinadasa and P. S. Fernando functional yoghurt starters Grain protein content and thousand kernel weight Vasilescu L., Sirbu A., Petcu E. 45 of some Romanian winter barley genotypes

Assessment of the potential extract yield for Vasilescu L., Sirbu A., Petcu E. 46 someRomanian winter barley genotypes

TOPIC III47 FOOD ANALYSIS, FOOD MICROBIOLOGY, CHEMISTRY, BIOCHEMISTRY, SENSORY AND INFORMATION TECHNOLOGY SCIENCES A study of milk aggregation using dynamic light Chicea D. 48 scattering

Monitoring yeast cells size during fermentation Chicea D., Rei S., Leca C. 49 using dynamic light scattering

Research regarding the electrodeposition of Cretu C. M. 50 copper from acid electrolyte

Isotopic analysis of honey imported from China CristeaR, Lengyel E 51 and Ukraine

Determination of food and feed protein and Kiss D., Tóth Juhászné, R. Csapó J. 52 amino acid composition by photometric methods

Miscellaneous bees honey and propolis integral Darie N. 53 antioxidant capacity estimated by PCL assay

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

Title Authors Pg.

Benefits of apilarnil – a Romanian product Doștețan-Abălaru C., Vlăsceanu G., Mironescu 54 M.

Drying kinetics of meat products under Draghici O. 55 isothermal conditions

Phytonutrients regulating cellular processes and Mathe E., Georgescu C., Turcus V., Olah Nelli 56 their human health-promoting effects K., Neamtu A., Abid A., Diósi G., Szöke- Kovács R. Enhanced electrochemical detection of Festinger N., Poštulková J., Smarzewska S., 57 carbohydrates Metelka R., Ciesielski W.

The influence of freezing on the phenolic content Frum A, Georgescu C. , Gligor F., Lengyel E., 58 of three types of berries Stegarus D., Tita O.

Chemical characterization of some extracts from Georgescu C., Frum A.,Mironescu M., Mathe 59 Romanian bilberry fruits E.

Ubidecarenone quantification in food Gligor F, Crăciun I , Dobrea C, Chiş A. 60 supplements - a novel hplc method / a new hplc method to assay resveratrol in food supplements Malolactic fermentation in red wines Lengyel E 61

Identification and quantification of some valuable Lengyel E., Stegăruș D. 62 volatile compounds from indigenous distillates

A new HPLC method to assay resveratrol in food Gligor F., Chiş A, Crăciun I.,Rus L., Dobrea C. 63 supplements

Biosynthesis of phytase on mediums with wheat Lisitskaia , V. Shmelyova 64 bran

Phytochemical properties and exopolysaccharide Melih G., Özlem A. 65 production from apple peel

Electroanalytical studies of sesamol Morawska K., Smarzewska S., Metelka R., 66 Ciesielski W.

The influence of different sweeteners on in vitro Nakov G.,Jukić M., Vasileva N., Stamatovska 67 starch digestion on biscuits with wheat flour and V., Necinova L., Koceva Komlenić D. whole barley flour

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

Title Authors Pg.

ESL milk – techniques for the detection of Dinkci N. 68 different heat loads

Dynamics of some polyphenolic compounds Lisov N., Madzgalj V., Čakar U., Despotović 69 during vinification of grape varieties Cabernet S., Petrović A., Gojković-Bukarica Lj. Sauvignon Extraction kinetic of resveratrol and total Petrović A., Lisov N., Madzgalj V., Čakar U., 72 phenolic compounds during vinification of grape Despotović S., Gojković-Bukarica Lj. varieties Merlot and Smederevka Physico-chemical and microbiological stability Popescu C., Manea Ş., Ivopol L., Popiniuc C., 71 study on fresh seabuckthorn (Hippophae Dune A. rhamnoides) fruits The extractive procedures of anthocyanin Şandru D M. 72 compounds in food macerates

The quantification of esters from autochthonous Şandru D M. 73 plants with gc/fid system

Factors influencing wine-making authenticity in Tița O., Radu E., Tița M.A., Stoica G., Anton 74 terms of geographical origin S., Tița M.A.

Influence of accidental environmental and Tița O., Rebenciuc I.,Tița M., Mihai Țițu 75 technological factors on wine quality in the region of Moldova Cadmium removal from diluted aqueous Turtureanu A. 76 solutions by colloidal adsorption-flotation

TOPIC IV FOOD QUALITY AND SAFETY. HAZARDS. RISKS ANALYSIS Antimicrobial activity of Kaqun water enriched Belyaev D., Mathe E., Mironescu M. 78 with oxygen on pathogenic strainsPopa

Interference between food and psychotropic Ciubara A. 79 medication

Honey authentication based on physicochemical Geana E.-I., Ciucure C., Costinel D. 80 properties, sugar content and δ13c isotopic signature Determination of phenolic acids and flavonoids in Geana E.-I., Ciucure C. 81 honey by UHPLC-DAD-ESI/MS

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

Title Authors Pg.

Assessment of contamination of dried thyme by Grigoryan K.M., Hakobyan L.L., Sargsyan 82 aflatoxigenic fungi in period from 2012 to 2017 M.P, Ovsepyan V.

Development of DNA methods for the Czegledi L., Gulyas G., Csernus B., Simon A. 83 identification of food substitution by poultry species in meat and processed meat products Determination the nitrite content of traditional Jurcovan M., Nicolae F., Fănuța –Mihailă D., 84 Romanian meat products+ Galan C.

Biodegradable functionalized polymeric materials Popescu P. A., Popa M. E. 85 for food packaging applications

HILIC applications for food components and/or Tâmpu R.I., Fînaru A.L., Elfakir C. 86 contaminants analysis

Mycotoxin exposure biomarkers and Šarkanj B. 87 (un)regulated mycotoxins in Croatia

Methods and recommendations for improving the Butoi S., Tita M., Butoi L., Pravariu L., Tita O. 88 quality of fresh milk the farms dairy

On some hidden risks of non-hygienic operation Nagy V., Mnerie D., Mnerie G.V., Țucu D. 89 of the technical system on the quality of processed foods New trends in risk assessment under ISO/IEC Savescu P., Poenaru M.M., Iacobescu F. 90 17025: 2017

Recovery the food potential of products, by- Savescu P. 91 products and residues of hemp seeds and artichoke - a source of valuable food supplements

TOPIC V FOOD BIOTECHNOLOGY. NOVEL BIO-PRODUCTS. FUNCTIONAL FOODS Influence of fortification of dairy products by Antontceva E., Sorokin S., Sedykh V., 93 Pleurotus ostreatus beta-glucans on product Krasnikova L, Shamtsyan M. characteristics Isolation of microorganisms with lipolytic Belyaev D., Mironescu M.., Kozlov G., 94 activity from foodstuffs Pushkarev M., Sorina B., Ștefania I.

Effect of calcium and magnesium from gluconate Codină Georgiana Gabriela, Dumitru Zaharia, 95 salts on white bread quality Adriana Dabija, Silviu Gabriel Stroe

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

Title Authors Pg.

Physicochemical and sensory properties of yogurt Dabija, A., Oroian, M.A., Codină, G.G., Stroe, 96 with acorn flour and apple fiber G.S.

Effects of diferent methods of extraction on Despotovic S., Pecic S., Veljovic M., Niksic 97 chemichal properties of Ganoderma lucidum M., Nedovic V., Klaus A., Leskosek-Cukalovic extract I. Effect of wine packaging on sensory attributes Coarfă E., Popa M. E. 98 and volatile composition

Encapsulation essential oils for food packaging Olaru G., Popa M. E. 99 application

Researches on vegetable products conservated by Iancu M. L., Moraru I.,Văduva A.V. 100 natural acidification

Production of wheat gluten hydrolysates with Jovanović J., Stefanović A., Šekuljica N., 101 improved functional properties: optimization of Knežević-Jugović Z. operating parameters by statistical design Production of anthocyanin-rich powders by Kalušević Ana, Despotović Saša, Lević Steva, 102 freeze drying Veljović Mile, Čalija Bojan, Žilić Slađana, Nedović Viktor Production of hydrophobins from submerged Khrapatov N. A., Kolesnikov B.A., Shamtsyan 103 cultured fungus Trichoderma viride for use in M.M. food industry Influence of Pleurotus ostreatus beta-glucans on Kokina M., Frioui M., Shamtsyan M., Sibirtsev 104 the growth and activity of certain lactic acid V., Krasnikova L. bacteria Mushrooms as a source of bioactive compounds Shamtsyan M. 105 for food and feed industries

Sericine, a novel food ingredient? Matran I, Stefan L, Cioca A 106

Bioactive compounds of citrus wastes Melih G., Özlem A. 107

Screening and extracting of bioactive compounds Melih G., Özlem A. 108 from cucumber peels

Diverse properties and food application of Antov M., Đorđević T., Knežević-JugovićZ. 109 arabinoxylan extracted from wheat chaff at different conditions

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

Title Authors Pg.

Enzymatic hydrolysis as a tool for enhancing Knežević-Jugović Z., Culetu A., Duta D., 110 antioxidant capacity and sensory qualities Mohan G., Jovanović J. of soy proteins Obtaining of innovative foods from styrian Mironescu M., Mironescu I.D. 111 pumpkin seeds – a sustainable resource in southeast Europe Comparative analysis of yoghurts obtained with Onstantinescu A., Tita M. A., Georgescu C. 112 bioactive compounds

Utilization of kiwifruit peels for bacterial Melih G., Ozlem A. 113 cellulose production

Biological activities of food wastes Ozlem A., Melih G., Tugba D. 114

Buckwheat-white quinoa mixture for gluten-free Păcală M. L., Favier L., Brudiu L. 115 beverages processing

From mycelium to spores: neuroprotective Petrović P., Carević M., Vunduk J., Klaus 116 potential of mosaic puffball (Handkea utriformis) A.,Volić M., Đorđević V., Bugarski B.

Novel tacklings on food waste management - a Iorga Sorin, Dumitru Oana, Popa Mona Elena 117 bibliometrics research

Spray-dried particles with encapsulated saffron Trifković K., Kalušević A., Lević S., Balanč 118 extract B., Bugarski B., Nedović V., Pittia P., Đorđević V Liposomes with β-sitosterol as carriers for Balanč B., Jovanović A., Ota A., Đorđević V., 119 gentisic acid Poklar-Ulrih N., Nedović V., Bugarski B.

TOPIC VI CONSUMERS. FOOD CHAIN MANAGEMENT, MARKETING, ECONOMICS. EDUCATION, INNOVATION AND KNOWLEDGE TRANSFER First sensory evaluation of jellyfish Catostylus Silva Teresa, Lopes Marco, Santos João, 121 tagi appetizers by untrained panellists Patrício Henrique, Saraiva Ariana, Morais Zilda, Raposo António Milk and dairy products consumers behavior and Constantinescu A., Tita M.A.,Tita O.,Batusaru 122 preferences in sibiu county from Romania C.

Competitiveness of a honeybee processing unit in Cristea R. 123 the context of supply-demand

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

Title Authors Pg.

Understanding the context in which it operates an Păcală M. L., Favier L., Brudiu L. 124 organization in the food industry. Case study: brewery Enhancing youth (18-26) employability in Iorga S., Mohan G., Duta D., Dumitru O 125 bakery sector

Educational market requirements in the field of Mironescu M., Georgescu C., Mironescu I.D., 126 food biotechnology in Romania Ognean M.

Collaborative environment to design novel foods Mironescu I.D., Mathe E., .Kostov G., Dupeux 127 as crossroad between tradition, sustainability and P., Piper O. innovation Differences of generations: how to engage a Statnickė G., Savanevičienė A. 128 multigenerational workforce in wellbeing benefits

Improving sensory characteristics and texture of Tita, M.A., Ketney O., Bradauskienė V., 129 fermented dairy fiber added Tamošaitienė L.

Intellectual property policy enhancement in Titu M. A., Pop A. B., Tita Ovidiu., Titu S., 130 knowledge-based organizations Tita M.

Plantvalor –enhancing knowledge transfer and Rätsep, R., Kaldmäe, H., Bleive, U., Kikas, A., 131 innovation in the field of plant-based food and Kersti, K., Pääso, P. non-food materials TOPIC VII HEALTH AND NUTRITION

The composition of bioactive compounds in wine Ciubara A. B., Tudor R. C., Tita O., Ciubara 133 and their possible influence on osteoporosis and A. on bone consolidation New recipes for food - a rich source of nutrients Apostol L., Belc N., Iorga S. 135

Comparative study of antioxidant activity of Oprea O.B., Gaceu L., Damyanova S. 136 hydroalcoholic extracts from certain romanian and bulgarian plants Characterization of different chestnut varieties Ciucure C.T., Sandru C., Tita O., Botu M., 137 based on phenolic compounds profile and Scutelnicu A., Geana E.-I. bioactive properties coupled with sugar and elemental composition Bioactive compounds from Cucurbita maxima: Sorescu Ana – Alexandra, Nuţă Alexandrina, 138 qualitative and quantitative screening Ion Rodica – Mariana, Radu Nicoleta

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

Total starch content and properties of two proso Jevcsák Sz., Pesti-Asbóth G., Bíróné Molnár 139 millet (panicum miliaceum l.) Varieties P., Remenyik J., Murányi E., Diósi G., Sipos P.

Total polyphenols, vitamin C and antioxidant Zahia M., Multescu M., Iorga E. 140 capacity by photochemiluminescence of some fruits and vegetables Intestinal microbiome – its role in inducing and Chicea L. 141 treating inflammatory rheumatismal diseases.

The prevalence of coeliac disease in the world Bradauskienė V., Vaičiulytė-Funk L., 142 depends on wheat consumption Tamošaitienė L., Andruškienė J., Serin Y.

Anti-caries bubble gum Homoki J., Gyémánt G., Balogh P., Stündl L , 143 Bíró-Molnár P. Szarvas M.M., Varadi J., Fenyvesi F., Kelentey B., Nemes J., Remenyik J. Oral microbiota – how closely linked to our Chicea L., Stef L. 144 health?

Effect of allithiamine in neuropathic pain Biro A., Hegedus Cs., Gyemant Gy, Stundl L., 145 sensation Paholcsek M.,Remenyik J.

Effect of anthocyanin-rich tart cherry extract on Kun-Nemes A., Homoki J.R., Kiss R., Stündl 146 blood antioxidat status in a high fat diet induced L., Remenyik J. obesity mouse model Production of selenium enriched cheese Réka Juhászné Tóth, Dóra Kiss, János Csapó 147

Nutritional value of spirulina-added baby Oya Irmak Sahin 148 chocolates and baby biscuits

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

TOPIC I

FOOD INGREDIENTS, FOOD STRUCTURE, ADDITIVES, SUPPLEMENTS, FORTIFICATION. FOOD LABELING AND NUTRITION & HEALTH CLAIMS

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

OVERVIEW ON BEE HIVE PRODUCTS

Doștețan-Abălaru C.1, Mironescu M.2*, Vlăsceanu G.3 1Apilife SRL, Sibiu, Romania 2Faculty of Agricultural Sciences Food Industry and Environmental Protection, University Lucian Blaga of Sibiu, Romania 3Hofigal SA, București, Romania *Corresponding author: [email protected]

Introduction:Because of their composition, bee products contain all the necessary substances to support life, namely proteins, sugars, fats, minerals, vitamins. The study aims at giving a general overview on bee hive products in terms ofchemical composition and compounds with beneficial action on humans. Materials and methods:Bee hive products, namelyhoney, pollen, bee bread, propolis, royal jelly, apilarnil were investigated. Research papers, speciality books, together with personal results of the authors were used to summarise the data. Results:Bee products contain sugars, minerals and vitamins, in different percentages, depending on the pollenised flower source. Honey has the median composition: water 18%, fructose 37%, glucose 36%, sucrose 2%, other sugars (dew honey has over 18% trisaccharides), together with minerals (sodium, potassium, phosphorus, magnesium, copper, aluminium, manganese, iron, chlorine, sulphur, silicon and some microelements such as beryllium, gallium, vanadium, zirconium, titanium, silver), vitamins (B1, B2, B6, PP, H, B12, C, folic acid, rutin, A, K) in very small amounts or even traces and pigments. Dry pollen has max. 8% water, min. 20% proteins and min.18% sugars, fatty acids (from 1.2-1.3 to 5.8), same vitamins and minerals as honey. Bee bread has a higher content in simple sugars, vitamin K, enzymes and amino acids as pollen, as well as increased acidity, making it easily assimilable; its antimicrobial action is 3 times higher as pollen. The chemical composition of the bee bread is: 35% sugars, 1-6% lipids, vitamins and pigments in much higher amounts as honey or pollen. The composition of the propolis varies according to the plant species from which it is harvested, but on average it contains 55% resins and conditioners, 30% waxes, 10% essential oils. Fresh royal jelly has more than 2/3 water, together with proteins (including all essential amino acids), fatty acids (with 10-hidroxi-2-decanoic acid as representative), salts (with prevalence of potassium salts), very rich content in vitamins found in honey, too (excepting A, D, E, K, not found in royal jelly), hormones (testosterone, progesterone, oestrogens).Apilarnil has a composition similar with royal jelly, with 65-75% water, 9-12% proteins, 6-10% sugars, 5-8% fats, max. 2% ash, vitamins (carotenoids, A, E, B1, B2, B6, coline), minerals Conclusions:The composition of bee have products is rich in all compounds necessary for the human body, as proteins (including all essential amino acids in bee bread and pollen), sugars (in honey), fatty acids in royal jelly), vitamins and minerals (in all products), hormones (in royal jelly and apilarnil). This composition is depending on plants species from which the bee have products were harvested.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

DALMATIAN AUTOCHTHONOUS HERBS’ AROMA IMPROVEMENT AND NOVEL NUTRACEUTICALS DESIGN BY SPRAY DRYING

Drvenica I.1*,Kalušević A.2,3, Lević S.2, Bugarski B.4, Nedović V.2 Marijanović Z.5, Režek Jambrak A.6, Bilušić T.5 1Institute for Medical Research, University of Belgrade, Serbia 2Faculty of Agriculture, University of Belgrade, Serbia 3Institute of Meat Hygiene and Technology, Belgrade, Serbia 4Faculty of Technology and Metallurgy, University of Belgrade, Serbia 5Faculty of Chemistry and Technology, University of Split, Croatia 6Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia *Corresponding author: [email protected]

Introduction: Due to the proven beneficial effects of traditional herbs on human health for centuries, it is not surprising that investigation related to the use of such herbs and their functional ingredients in foods or design of novel herbal based nutraceuticals has been continued even today. This study concerns designing of adequate delivery systems by spray drying in order to improve aroma profiles and gastrointestinal stability, as well as to maintain biological activity of phytochemicals extracted from four Dalmatian herbs: oregano, rosemary, sage and thyme. Materials and methods: Encapsulation of extracts from lyophilized herbs into spray dried powders was performed using whey (WPI)and soy (SPI)proteins isolateas carrier materials. The obtained powders were characterized and compared based on particle size, uniformity, surface morphology, porosity (SEM), interactions between phytochemicals and matrix (FTIR), water activity (aw) and content of the active compounds and aromas (HS-SPME/GC-MS). Results: The process of spray drying of herbal extracts gave higher yields of fine powders with WPI (~75%) in comparison to SPI (~48%). All produced herbal powders revealed low water activity (0.2-0.3) and non-porous, smooth, hollow particles morphology with mean diameter of 1-3µm, depending on herbal extract/carrier material combination. FTIR analysis confirmed that the extracts could be successfully encapsulated by spray drying, since specific bands from carrier materials mostly overlapped those from extracts.Aroma profiles of obtained powders were -humulene (16.63%), -thujone (14.95%), 1,8-cineole (13.17%) and -thujone (12.70%) in sage, thymol (23.55%), carvacrol (14.01%), -bisabolene (11.82%), and trans-sabinene hydrate (6.31%) in thyme, carvacol (50.36%), thymol (30.72%), -bisabolene (5.46%), and p-cymene (3.26%) in oregano, and 1,8-cineole (17.73%), -pinene (16.68%), trans- -caryophyllene (14.68%), and camphor (10.15%) in rosemary. Conclusions: The analyzedphysicochemical parameters indicated that herbal extracts/WPI or SPI powders obtained by spray drying method could serve as good raw material for further production of functional foods.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

LONG TERM STABILIZED BOVINE AND PORCINE HEMOGLOBIN SOLID FORMS PRODUCED BY SPRAY AND FREEZE DRYING WITH MALTOSE

Drvenica I.1*, Stančić A.1, Bukara K.2, Kalušević A.3,4, Nedović V.3, BugarskiB.2, Ilić V.1 1Institute for Medical Research, University of Belgrade, Serbia 2Faculty of Technology and Metallurgy, University of Belgrade, Serbia 3Faculty of Agriculture, University of Belgrade, Serbia 4Institute of Meat Hygiene and Technology, Belgrade, Serbia *Corresponding author: [email protected]

Introduction: Iron deficit, one of the most common nutritional disorders can be efficiently treated by highly bioavailable heme-iron supplementation or food fortification.A valuable source of heme-iron through hemoglobin molecules represents slaughterhouse blood, well-known underutilized by-product of meat industry. Materials and methods: In order to obtain marketable stable heme-iron protein food- grade ingredient, bovine and porcine hemoglobins were converted to solid forms by spray- and freeze- drying with addition of 30% of maltose. Hemoglobins (Hbs) were isolated from slaughterhouse blood by gradual hypotonic hemolysis and additionally purified by tangential ultrafiltration. After two year storage at room temperature (25°C), solid formulations were reconstituted and physicochemical characterization was performed using dynamic light scattering and VISspectroscopy. Results: Spray- and freeze dried forms of bovine and porcine Hbs with maltose, reconstituted after two year storage showed significant difference even at visual examination, possessing bright red color, same as starting Hbs solution, while reconstituted powders produced without maltose were brown. Dynamic light scattering analysis demonstrated presence of Hbs molecules as monomers, without presence of agglomerates. Mean hydrodynamic diameter of bovine freeze and spray dried Hbs were 6.06±1.32 nm and 6.10±1.40 nm respectively, and of porcine freeze and spray dried Hbs were 6.19±1.41 nm and 6.97±1.49 nm, respectively. Results of VIS spectrometry confirmed prevention of methemoglobin formation in samples of bovine and porcine Hbs-maltose freeze dried formulations, while spray dried forms of both maltose-Hbs samples revealed presence of absorption maximum at 630 nm, indicating occurrence of biologically inactive methemoglobin. Conclusions: Our results indicated less deteriorating effect of freeze drying method on examined heme -iron proteins in comparison to spray drying. The usage of maltose, already extensively used sugar in food industry might be acceptable approach in design of solid stable forms of high-added-value ingredients based on hemoglobin isolated from porcine and bovine slaughterhouse blood.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

RHEOLOGYCAL PARAMETERS OF ALTERNATIVE CEREAL COOKIES

G. Diósi1*, B. Surányi2, Sz. Jevcsák1, E. Máthé1 1 University of Debrecen, Faculity of Agricultural and FoodSciences and Environmental Management, Institute FoodTechnology H-4032 DEBRECEN, BÖSZÖRMÉNYI ÚT 138. *[email protected]

2 University of Debrecen, Faculity of Medicine,Institute Program in Nutrition and Food Science H-4012 DEBRECEN, NAGYEREDEI KRT 94.

Introduction: Nowadays important of alternativecerelsareincreasing, thesegrainsarespecialfoods (glutensensitivity) ingredients. The biscuitsare a favorite snack, preparedin sweet, salty, colored, flavoredform.[1, 2]. In our research our goal was to improve the texture of biscuits with different enrichment material, to make less brittle and smoother structure. Materials and methods: Ingredients of biscuits are gluten free flour, margarin, baking powder, sugar, egg, vanillia sugar, enrichment material (konjak flour, bamboo fiber, psyllium seed husks). We mixed and formulated the doughts, the baking was at 180 oC for 7 min. In the lab the structure of the biscuit was tested by TextureAnalyzer. Results: All the enrichment used improved the structure of biscuits. Amongst all the enrichment substance, the bamboo fiber and the konjac flour are the most prominent in every flour. Conclusions: In sorghum and amaranth the higher value was found by psyllium seed husks. The bamboo fiber was the highest in the millet, the konjac flour was the highest in the buckwheat the best.

Literature [1]Biesiekierski, R. J. 2017: What is gluten. Journal of Gastroenetorology and Hepatology 32 32(Suppl.1):78– 81JournalofGastroenterologyandHepatologyFoundationandJohnWiley&SonsAustralia,Ltd 78-81 pp. [2] MÉ 2-82/01/1 –Biscuits

The research/thesis/dissertation is supportedbythe EFOP 3.6.1-16-2016-00022 project. The project is co-financedbythe European Union and the European SocialFund. 15

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

CHARACTERIZATION, ANTIOXIDANT AND ANTIMICROBIAL ACTIVITY OF ESSENTIAL OILS AND EMBEDDING THEM INTO BIODEGRADABLE MATERIAL FOLLOWED BY FREEZE-DRYING

Kokina M1*, Shamtsyan M1, Nikšić M2, Pantić M2, Salević A2, Kalušević A2, Lević S2, Nedović V2, Despotović S2, Pljevljakušić D3, Šavikin K3 1 Department of Technology of Microbiological Synthesis, Saint Petersburg State Institute of Technology (Technical University), 26 Moskovsky Prospect, 190013, Saint Petersburg, Russia 2 Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080, Belgrade, Serbia 3 Institute of Medicinal Plant Research “Dr Josif Pančić”, 11000 Tadeusa Koscuska 1, Belgrade, Serbia *Corresponding author: [email protected] Introduction: In this study, four commonly used and commercially available essential oils (EOs) were subjected to the antioxidant and antimicrobial activity assays as a natural alternative to synthetic preservatives. Materials and methods: The plant sources for EOs were as following: lavender (Lavandula angustifolia), tea tree (Melaleuca alternifolia), bergamot (Citrus bergamia) and peppermint (Mentha × piperita). DPPH, ABTS and micro-dilution broth susceptibility assays were applied. Results: The antimicrobial activity assay revealed that lavender and bergamot EOs were more efficient at inhibiting the bacterial growth than other tested oils with the MIC values of 5 µLmL-1. Concerning free radical-scavenging activity, peppermint oil exhibited the strongest activity for both DPPH and ABTS methods. The antioxidant activity of tea tree oil showed a weak ability to reduce DPPH free radicals when compared to that of other tested oils. On the other hand, the same oil had a higher antioxidant capacity when measured through the ABTS methods. The correlation between DPPH and ABTS free radical-scavenging capacity values of EOs identified. Conclusion: The technique of ionotropic gelation of the alginate/essential oil emulsion together with freeze-drying was found to be implementable concerning the enhancement of the stability of EOs. Also, the morphology of obtained capsules was assumed to be independent of the essential oil used, offering advantages, which could make their incorporation into food products accessible and feasible, with adjustable characteristics concerning the desired sensory properties of the foods. The combination of methods, applied in the research, was a convenient tool to assess the biological properties of the EOs and may be suggested for further studies.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

GRAPE SEEDS ADDITION INFLUENCE ON RHEOLOGICAL BEHAVIOR OF DOUGH

Silvia Mironeasa1*, Mădălina Iuga1 1Faculty of Food Engineering, Stefan cel Mare University of Suceava, 13 Universitatii Street, Suceava, Romania *Corresponding author: [email protected]; [email protected]

Introduction: Winemaking by-products were valorised in many innovative food products [1]. Grape seeds are rich in fibres and antioxidants [2], so they can be used to improve bread nutritional value. Grape seeds flour (GSF) addition influence rheological properties of white wheat flour (WWF) dough. The aim of this study was to observe the rheological changes following the addition of GPF at different levels and particle sizes on WWF. For this purpose, some empirical and dynamic rheological properties were investigated. Materials and methods: Wheat – grape seeds composite flour was made of GSF from red wine pomace at different levels (3, 5, 7, 9%) and particle sizes (L > 500 mm, 200 mm > M < 500 mm and S < 200 mm) and WWF of 550 type. As an empirical measurement the Alveograph was used to achieve dough tenacity (P), extensibility (L), configuration ratio of the curve (P/L) and baking strength (W). Dough dynamical rheological properties indicated by the storage (G') modulus, loss (G'') modulus and loss tangent (tan ) were measured with a HAAKE MARS 40 rheometer, within the linear viscoelastic region of wheat flour dough, at a constant stress and during heating from 20oC to 100oC at the rate of 4oC/min. Results: Dough with added GSF presented the variation of tenacity and extensibility depending of the particle size and addition level. Both storage (G') and loss (G'') modulus increased with temperature increase until the gelatinisation temperature has been reached and then they decreased. The increase and decrease trend line also depended on the addition level and particle size of each sample. Conclusions: The presence of GSF influenced initial and final gelatinization temperature of wheat-grape seeds flours dough. Particle size and addition level induce variation in dough tenacity, extensibility and baking strength. The results obtained can be used to optimisation the wheat-grape seed flour bread formulation. Acknowledgements: This work was supported by a grant of the Romanian National Authority for Scientific Research and Innovation, CNCS/CCCDI – UEFISCDI, project number PN-III-P2-2.1-BG-2016-0136, within PNCDI III.

Literature: [1] Lavelli V., Torri L., Zeppa G., Fiori L., Spigno G., Recovery of winemaking by-products for innovative food applications, IJFS, 2016, 542-564. [2] Mironeasa S., Valorisation of secondary products from wine making, 2017, Publishing House Performantica, Iasi, Romania.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

OPTIMIZATION OF GRAPE PEELS PARTICLE SIZE AND FLOUR SUBSTITUTION IN WHITE WHEAT FLOUR DOUGH

Mironeasa Silvia1*, Iuga Mădălina1, Zaharia Dumitru 2, Mironeasa Costel3 1Faculty of Food Engineering, Stefan cel Mare University of Suceava, 13 Universitatii Street, Suceava, Romania 2S.C. Dizing S.R.L. Brusturi, Neamţ, Romania 3Faculty of Mechanical Engineering, Mechatronic and Management, Stefan cel Mare University of Suceava, MANSiD affiliated, 13 Universitatii Street, Suceava, Romania *Corresponding author: [email protected]; [email protected]

Introduction: Grape peels, the major component of grape pomaces [1] is a valuable source of nutrients and compounds with functional properties suggesting that they can be incorporated as an ingredient in various food formulations [2]. Grape peels use as ingredient in wheat bread results in improved nutritional attributes. The particle size and the amount of grape peels flour (GPF) added in wheat flour are essential formulation factors which affect viscoelastic properties and bread quality. This study aimed to optimize formulation factors, level of GPF and particle size addition using response surface methodology (RSM) with a full factorial design and multiple responses optimization approach. Materials and methods: Different samples with white wheat flour of 480 type and different combinations of GPF levels (0, 3, 5, 7 and 9%) and particle sizes (L > 500 m; 200 m > M  500 m and S  200 m), quantifying of 15 formulations, were performed using full factorial design. The Rheofermentometer parameters and dynamic oscillatory rheological properties were selected as response variables. Results: Statistical models were generated to predicted the effects of GPF levels and particle sizes addition on dough rheological properties during fermentation and on the moduli G' and G'' and, tan . The statistical models accurately predicted all the ten responses. Conclusions: The optimum value of formulation factors was found to be composite grape peels-wheat flours containing 4.67% GPF of S particle size when desirability function method was applied. Acknowledgements: This work was supported by a grant of the Romanian National Authority for Scientific Research and Innovation, CNCS/CCCDI – UEFISCDI, project number PN-III-P2-2.1-BG-2016-0136, within PNCDI III.

Literature: [1] Mendes, J.A.S., Xavier, A.M.R.B., Evtuguina, D.V., Lopes, L.P.C. Integrated utilization of grape skins from white grape pomaces. Ind. Crops Prod., 2013, 49, 286–291. [2] Mironeasa, S. Valorisation of secondary products from wine making, Publishing House Performantica, Iasi, Romania, 2017.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

EFFECT OF HEATING, pH AND ENZYMATIC ACTIVITY ON THE CONTENT OF FUROSINE AND ANTIOXIDANT CAPACITY OFMILK

Žilić S1a*, PešićM2, BaraćM2, Stanojević S2, GokmenV3 1Maize Research Institute, Department of Food Technology and Biochemistry,Slobodana Bajića 1, 11085 Zemun-Belgrade, Serbia 2Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Nemanjina 6, 11081 Belgrade, Serbia 3Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey *Corresponding author:[email protected]

Introduction:One mechanism involved in the deleterious consequence of heat treatment is the Maillard reaction that leads to the decrease in nutritional value of proteins and formation of brown compounds in milk. Furosine, as the Maillard reaction product, was determined to evaluate effect of heating, pH and chymosine activity onmilk quality.Furosine was monitored as the indicator of the loss of lysine, which is the most important consequence of Maillard reaction in thermally processed milk. Materials and methods:The content of furosine and antioxidant capacity of raw cow, sheep and goat milk was measured. In addition, the samples of skim milk were adjusted to pH 6.5 and 7.1,heated at 90oC for 10 min and used for the analysis. In order to determine the effect of enzymatic hydrolysis on analyzed parameters, chymosine was added to the milk samples before thermal treatment at pH 6,7 and 5°C during 3h. Results:The raw sheep milk had the highest content of furosine (459.55 mg/kg), as well as the highest antioxidant capacity (78.69 mmol TroloxEq/kg) compared to the raw cow and goat milk.After heating, the furosine content increased with increasing of milk pH from 6.5 to 7.1,but it was statistically no significant. Much more significant effect on furosine content had an elevated temperature during 10 min of cooking. Heated milk with adjusted pH at 6.5 and 7.1 had 1.3 to 1.8 times higher content of furosine than raw milk. However, except in the sample of heated sheep and cow milk adjusted to pH 7.1, the chymosine added before heating contributed to a reduction in the content of furosine compared tothat in the initial sample. Conclusions:Obtained results indicate that the content of furosine was primarily coused by elevated temperature and activity of enzyme, while the antioxidant capacity also depends on pH of milk

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

THERMAL AND ALKALINE STABILITY OF GLYCOSIDIC AND ACYLATED FORMS OF CEREAL ANTHOCYANINS

Žilić S1a*, SimićM1a, Maksimović V2, Dodig D1b, VančetovićJ1b, GrčićN1b 1Maize Research Institute, aDepartment of Food Technology and Biochemistry and bBreeding Department, Slobodana Bajića 1, Zemun-Belgrade, Serbia 2Institute for Multidisciplinary Research, University of Belgrade, Kneza Višeslava 1, Belgrade, Serbia *Corresponding author:[email protected]

Introduction:The aim was to determine the composition of anthocyanins in grain of blue popping maize, deep purple maize and purple wheat, as well as the changes in the content of glycosidic and acylated forms of cereal anthocyanins under the influence of elevated temperature and alkaline environmental conditions. Materials and methods:The content of anthocyanins was measured in extracts of cereal anthocyanins before and after alkaline hydrolysis with 10% KOH and in crumb and crust of blue popping maize mix-bread after baking at 230oC for 30 min. Results:The composition of anthocyanins in the grain of blue popping maize and purple wheat was almost identical. Ten anthocyanins have been identified, with acylated forms as dominant. The content of cyanidin derivatives acylated with malonic acid was higher by 13 and 3.5 times in relation to the content of its glucosidic form in popping maize and wheat, respectively. Vice versa was observed in the grain of deep purple maize.The content of cyanidin-3-glucoside (Cy-3-Glu) and cyanidin-3,6- malonylglucoside in deep purple maize was 1037.2 and 423.1 μg/g, respectively. After the alkaline reaction, the acylated forms have not been identified in the extracts of cereal anthocyanins. It seems that 62 and 40% of the acylated formsof Cy-3-Gluizolated from blue popping maize and purple wheat grains,respectively, were converted primarily to their glucosidic form. However, the content of Cy-3-Glu was reduced for 11% in the anthocyanins extract of deep purple maize after alkaline hydrolysis. At the expense of acylated forms, the percentage contribution of Cy-3-Glu to the total anthocyanins of bread crumb and crust was about 2 to 2.5-fold higher in comparison with those in maize flour. Conclusions:Obtained results indicate that the acylated forms of anthocyanin provide a kind of protection to the glycosidic forms present in cerealsin conditions of alkaline environment, as well as elevated temperatures.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

IMPROVING SENSORY CHARACTERISTICS AND TEXTURE OF FERMENTED DAIRY FIBER ADDED

Tita, M.A1*., Ketney O.1, Bradauskienė V.2, Tamošaitienė L.2 1Faculty of Agricultural Food and Environmental Protection Industry, Lucian Blaga University of Sibiu, Dr.Ion Raţiu Street, 550 012, Sibiu, Romania 2 Klaipeda State University of Applied Sciences, Lithuania *Corresponding author:[email protected]

Introduction: The consumption of fermented dairy products is very high due to beneficial effects on health, demonstrated by nutritional and medical research. This study consists of trying to obtain a yogurt with improved composition by adding an ingredient in order to provide the consumer with something other than fruit flavors. Chia seeds (Salvia hispanica) have been used because of the essential fatty acids, proteins, antioxidants, vitamins and minerals. Materials and methods: In order to improve the consistency and appearance, two samples of yoghurt were made using different proportions of ingredients: one whole chia seed sample, the other with chia seeds. The yogurt samples obtained have undergone marketing research to test the market demand for such a product. The yoghurt samples were analyzed at a 3, 5 and 10 day interval, respectively, according to SR 6345, using scoring and physico-chemical scattering: acidity, water activity, dry matter content. The results obtained from the physico-chemical analysis were statistically processed using the Anova test (unifactorial variant analysis). Results: Sensory analyzes reveal that chia seeds have a beneficial role in keeping sensory characteristics for a shorter period. The variation in acidity, water activity and dry matter depends on the amount of chia seeds used. Conclusions: Using chia seeds to obtain a type of yogurt has led to changes in sensory and physicochemical properties, which, following marketing research, this new product is of interest to be consumed.

Literature: [1] Mckinley,M,C,The nutrition and helath benefits of yoqurt, International journal of dairy technology, 2005,58 (1), 1-12; [2] P. Sfakianakis, C.Tzia, Conventional and innovative processing of milk for yoqurt manufacture;development of texture and flavor, Foods, 2014, 3(1), 176-193; [3] Sakin-Yilmazer,M.S.N. Dirim,D.Di Pinto, F.Kaymak-Ertekin, Youqurt with candied chestenut: Freeze drying, physical and rheological behavior, Journal of Food Science and Technology, 2014, 51 (12), 3949- 3955.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

RECOVERY THE FOOD POTENTIAL OF PRODUCTS, BY-PRODUCTS AND RESIDUES OF HEMP SEEDS AND ARTICHOKE - A SOURCE OF VALUABLE FOOD SUPPLEMENTS

Savescu P.* University of Craiova, Romania, 13, A.I.Cuza Street, PC 200585, Craiova, Romania *Corresponding author: [email protected]

Introduction: A current responsibility of food technologies - in the context of the food crisis - is the best use of natural resources (agricultural raw materials) and the reduction of their waste. Thus, using few but valuable resources, lot of important food supplements can be developed. Materials and methods: Using an adapted personal method [1], the heavy metal and pesticide residues in the raw materials used (hemp seeds and edible parts of artichoke) were analyzed - using Atomic Absorption Spectrometry and Gas GC-MS/ECD Chromatograph Performance System. They are separated - concentrate a series of bioactive compounds through special techniques using SFE Helix Supercritical Fluid Systems for Natural Products. Results: These separated bioactive compounds from the hemp seeds and artichoke were used, together with ecological raw materials, to build very valuable food supplement. The level of used food additives has been adjusted by continuously monitoring of the desired oxidation status of the final product [2]. This food supplement can give the optimal amounts of protein, inulin and silicon by providing daily needs for vegetarian diet. Conclusions: Through proper processing of these bio-components, can be produced valuable dietary supplements for vegetarian, diabetic and prevent of Alzheimer or Parkinson's disease.

Literature: [1] Petre Savescu, Rev Chim. (Bucharest), 2017, vol.68, nr.2, pages 294-299 [2] Petre Savescu, Rev Chim. (Bucharest), 2017, vol.68, nr.6, pages 1406-1412

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

RESEARCH ON IMPROVING THE QUALITY AND FOOD SAFETY FOR TARTINABLE CHEESES

Tita, M.A1*.,Ketney O.1 1Faculty of Agricultural Food and Environmental Protection Industry, Lucian Blaga University of Sibiu, Dr.IonRaţiu Street, 550 012, Sibiu, Romania *Corresponding author:[email protected]

Introduction: Cheese cream is a fresh cheese that has a short shelf life and has a smooth and creamy texture. This assortment of cheese is an American invention developed in 1872 in New York. This study consists of obtaining a spreadable cream with leeks. Leek (Allium porrum) is rich in polyphenols, but also in carbohydrates, proteins, lipids, mineral salts (Ca, Mg, K, P) and vitamins (C, PP, B6). It has an antiseptic, bacteriostatic role, stimulates immunity and favors the elimination of toxins in the body. Materials and methods: In order to obtain a tartinable cheese cream with the addition of leeks, a marketing research was conducted to test consumer preferences. A questionnaire was designed and delivered to 109 people. Following the result, the tartinable cheese cream using leeks was analysed for 20 days (from 5 to 5 days), from sensorial perspective according to SR 6345-1995, using scoring method, and then was analysed the quality level of the product and the results obtained from the physicochemical analysis (determination of acidity, water activity, fat and dry matter) were statistically processed by the Anova method. Results: Following sensory analyses and qualitative assessment, the product has been rated very well. From the statistical results it is observed that the evolution of the analysed characteristics is not influenced by the addition of leeks. Conclusions: Tartinable leek cheese is an innovative product with an essential role in nourishment, which will certainly be appreciated by consumers.

Literature: [1] Gobbetti M., Minervini F., Rizzello C. G. Bioactive peptides in dairy products In: Hui Y. H., editor. Handbook of food products manufacturing. John Wiley & Sons, Inc.; 2007. pp. 489–517. [9]Park, Y.W. (2009). Overview of Bioactive Components in Milk and Dairy Products.In: Park, Y.W. (ed. Bioactive components in milk and dairy products. Ames, IA: Wiley-Blackwell, pp. 3- 4; [3] Tiţa Mihaela, Ketney Otto, Tiţa Ovidiu, Ramzan Muhammad, The influence of degree of cheese maturation used as raw materials in the manufacture of processed traditional cheese on emulsifying salts consumption, Roumanian Biotechnological Letters, vol.18, No.4, 2013, p.8521-8527.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

SOME TOPICAL ISSUES ABOUT FOOD NUTRITIONAL LABELING IN BLACK SEA REGION COUNTRIES

Mnerie D.1*, Shamtsyan M.2, Tița O.3, Gaceu L.4, Gubenia O.5, Stefanov S.6, Mnerie G.V.7 1Politehnica University Timisoara, 1, Mihai ViteazuBlv., 300222, Timișoara, România 2Technological Institute, 26 Moskovsky Prospect, Sankt Petersburg, 190013, Russia 3LUCIAN BLAGA University of Sibiu, 10 VictorieiBlv., Sibiu, 550024, Sibiu, România 4TRANSILVANIA University of Brasov, 29 EroilorBlv., 500036, Brașov, Romania 5National University of Food Technologies, 68 Volodymyrska Street, Kiev, Ukraine 6University of Food Technology, 26 Maritza Blv.,4000, Plovdiv, Bulgaria 7ISIM Timișoara, 30, Mihai ViteazuBlv., 300222, Timișoara, România *Corresponding author: [email protected]

Introduction:The role of food labeling is to guarantee consumer access to complete information on the content and composition of products, to protect their health and interests. Food Nutritional Labeling was the main theme of the NUTRILAB project (FP7-PEOPLE-2012-IRSES, 318946), concluded on December 31, 2015. [1] It was considered necessary to made a comparative study between the existing situation, after 3 years from the end of the project. Materials and methods:The study was realized in the period February-April 2018, on the evolution of the food nutritional labeling existing on the markets of the study countries: Moldova, Ukraine Russia Bulgaria, and Romania.T he comparison was made between foods of the same category, taking into consideration a range of foods of that category, based on some statistical situations. It was followed also: legislation, label structure, consumer attitudes. Results:Unfortunately, the overall average fulfillment of criteria for meat products is 23.5% (44 products out of 187). Comparative analysis for dairy products shows an overall average fulfillment of criteria of only 44.1% (86 products out of 195). The best results were achieved for chocolate products with a rate of compliance of the mandatory criteria of 59.1% (97 products out of 164). In most of the countries surveyed, there was a considerable increase in interest in label content, averaging 61.4% (97 out of 158 interviewees) Conclusions:As a general conclusion, it results from the fact that producers need to give much more important to respect the 16 mandatory criterions from the requirements 1169/2011, 1924/2006, and as well as the newest ones.Comparing the results of the study from Romania with the similar studies undertaken in countries around the Black Sea, like Bulgaria, Russia, Ukraine, and Moldova, show efforts to expand the supply market to Eastern Europe need to be preceded by more actions to standardize and more much monitor the compliance of its legislation. Literature: [1] Popovici, C., Mija, N. Birca, A., Iatco I., (2013), Compliance with labeling legislation of the Republic of Moldova in the field of confectionery products, Acta UniversitatisCibiniensis Series E: FOOD TECHNOLOGY DOI: 10.2478/aucft-2013-0013, Vol. XVII (2013), no.2, pg.61-67.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

AN INTEGRATED APPROCH OF FOOD LABELING

Dumitru ȚUCU1*, Mariana CERNICOVA1 1Politehnica University, PiațaVictoriei, No2, 300006 Timişoara, jud. Timiş, România *Corresponding author: [email protected]

Introduction: Currently, the issue of food labeling is addressed mainly in connection with the technical and legal dimensions, especially in terms of restrictive or binding regulations. Research literature also analyses the attitude-triggering function of label. This paper proposes an integrated matrix model, which allows for a complex analysis and understanding of food labels. Materials and methods: The investigation regarding labels was implemented by empirical study based on survey results, to verify the validity of a hypothetic model. A series of measurement models were used, such as internal motivators, internal constraints, external motivators, and behavioural measures, to investigate the encouraging and discouraging factors that affected consumers’ behaviours towards food labels. Finally a multi-dimensional and matrix approach was developed, to investigate the consumer behaviour in a multicriteria environment. Methodology uses the past experiences in such research endeavours, based on previous studies regarding the investigation of consumer behaviour. For the spatial approach, the analysis uses the five-stage model in consumer buying processes. Results: Based on data from experiments, the respondents’ opinions are presented in the next graphic pies. Conclusions: This paper provides a systemic and integrated approach to understanding the consumers’ perception on food labelling, by visually showing how the number of consumers is varied, to investigate the key factors influencing on consumers’ purchasing choice, thus to validate the empirical findings of the previous studies. The interpretation of responses represents an important package of solutions for the design or redesign of food labels considered in the study, but it can be applied to a larger variety of food products.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

TOPIC II FOOD PRODUCTION, ENGINEERING, PROCESSING AND SUSTAINABILITY

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

REPLACING CHEMICAL DOUGH CONDITIONERS WITH ENZYMES

Arghire C.*, Codină G.G. Enzymes &Derivates S.AP, Costisa, Romania Enzymes &Derivates S.AP, Costisa, Romania *Corresponding author: [email protected]

Introduction: The trends for all the food products and for the bread also is to reduce the list of ingredients to get „clean label” for a high nutritional value. Dough conditioners are ingredients or chemical products added to bread dough to improve the quality of the bakery products like volume, texture, crumb, freshness. Emulsifiers, oxdizing agent like ascorbic acid, reducing agents like cysteine, yeast nutrients like sulfates, pH regulators are the compounds of dough conditioners which can be substituted by the enzymes.Emulsifiers help dough strengthening, white color and softnessof the crumb, freshness of the bread. Materials and methods: For this study, to substitute a bread improver (content: soy flour, wheat flour, emulsifiers DATEM, mono- and diglicerides, ascorbic acid, cysteine) in recipe formula, medium dosage 0.25% w/w, are used one mix of enzymes (alpha-amilase, lipase, xilanase, glucose-oxidase), medium dosage 0.012% w/w. To improve the fermentation and to obtain volume, crust color of the bread and anti-staling effect, alpha-amylase in combination with xylanaseis used. The strengthen dough was obtained by the glucose- oxidase enzymes. The emulsifiers are substituted by using lipase. Results: The optimal formula for the mix enzymes was detrminated after the complex analysis of the dough by Mixolab and the sensory analysis of the bread samples for thee storage days. Conclusions: Results indicated that using the optimised mix enzymes formula, the bread obtained with superior quality was similar to the bread obtained with bread conditioner.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

UTILIZATION OF LYOPHILIZED JERUSALEM ARTICHOKE TO BAKERY DEVELOPMENT

Babka Beáta*1, Harmati Andrea1, Borsi Noémi1, Kaszás László2 *Corresponding author ([email protected]) 1Institute of Food Technology, University of Debrecen, Hungary 2Department of Agricultural Botanics, Plant Physiology and Biotechnology, University of Debrecen, Hungary

Introduction:The Jerusalem artichoke (Helianthus tuberosus) tubers, as a hardly utilized temperate zone plant for human consumption [1], contain health-promoting compounds such as inulin and phenolic compounds. The tubers have low caloric value and high content of minerals. Inulin is a soluble dietary fiber and has prebiotic effect since humans are not able to digest only beneficial bacteria in the gut [3]. The consumption of the tubers are suitable for a diet for diabetics because inulin decreases the blood glucose level as opposed to other carbohydrates [2]. Materials and methods:Three different species of Jerusalem artichoke were lyophilized and grinded into powder of flour character. The powder samples were measured to establish any differences valuable from the point of view of bakery development. Results:We baked bread and other types of bakery products from milky and egg enriched dough with different concentration of lyophilized Jerusalem artichoke addition. The shape, size, flavour, taste and texture of the products were measured and compared to the unenriched products. Conclusions: Our results showed that the measured parameters of the lyophilized Jerusalem artichoke containing products changed. Their size and texture became smaller and tenser. The flavour and taste were pleasant, more suitable for sweet products. We can suggestthe lyophilized Jerusalem artichoke to use as prebiotic enriching material for bakery products. Literature: [1] I’SÓ I., A csicsókatermesztéseésnemesítése. AkadémiaiKiadó, Budapest, 1955 [2] Niness KR., Inulin and oligofructose: what are they?, J Nutr., 1999, vol (129), 1402-1406 [3]Victor R. Preedy, Processing and Impact on Active Components in Food, Elsevier, 2015

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

IMPROVING FUNCTIONALITY OF WHOLE AVOCADO POWDER BY THE ADDITION OF MALTODEXTRIN, INULIN AND XANTHAN GUM

KOÇ B*, KERTİ M Gaziantep University, Faculty of Fine Arts,Department of Gastronomy and Culinary Arts, Gaziantep, Turkey *[email protected]

Introduction: Avocado fruit (Perseaamericana Mill.) has been increasing lyrecognized for its high levels of bioactive compounds. It is known as one of the most nutrient-rich fruits because of its abundant bioactive phytochemicals, such as unsaturated fatty acids, dietary fiber, vitamins, carotenoids and phenols. Biological materials are highly perishable due to their high moisture content. Therefore, these materials must be processed to improve their shelf life.The main objective of this study is to evaluate the effect of adding maltodextrin, inulin and xanthan gumto avocado as drying agent prior to freeze drying on physical properties of avocado powder Materials and methods: Avocados (Perseaamericana Mill.) were obtained from the local market. pulps were mechanically ground in a food processor. Food grade maltodextrin (MD), inulin (IN) and xanthan gum (XG) were obtained from Hammaddeler San. Tic.A.S.,(Istanbul, Turkey).The total solids concentrations (drying agent and avocado pulp) and amount of feeding emulsions were fixed at 15 % and 150 g, respectively. The avocado concentration of the emulsions was fixed at 83 % in dry basis. CMC (Carboxymethyl cellulose) was added to mixture as a stabilizer and fixed at 0.3 % (w/w). The mixture was then homogenized at 15000rpm for 3minand the mixtures were frozen at -22°C immediately after the homogenization to prevent any coalescence or flocculation. Fully frozen mixtures were dried in a freeze drier. Moisture content (MC), water content (aw), bulk (bulk (ρb) and tapped(ρt)densities, flowability (CI), hygroscopicity (H) and caking degree(CD))reconstitution properties (wett ability (W), dispersibility (D) and solubility (S)) and particle density(ρp) of powder was determined. Results: Table 1 shows the physical characteristics of the different avocado powders. The bulk density and tapped density of avocado powder containing maltodextrin were lower compared to sample containing IN and XG. Adding XG decreased the powder hygroscopicity, adding MD increased this value. Table 1.physical characteristics of the different avocado powders MC ρp ρb ρt H (kg/100 kg CD Powder aw D (%) S (s) W (s) CI (%) (kg/m3) (kg/m3) (kg/m3) solids) (%) Plain 4,909 0,204 25,96 253,0 2,280 778,0 144,7 231,5 69,3 0,025 56,82 Avocado (XG) 4,409 0,262 97,90 221,5 12,06 938,2 124,5 194,1 79,31 0,029 34,28 (IN) 3,424 0,110 98,82 246,5 3,810 955,1 131,3 205,2 78,52 0,033 34,18 (MD) 3,175 0,169 97,80 148,5 6,410 834,2 138,0 234,9 71,84 0,040 41,34 Conclusions: For purposes of understanding predicting product quality and evaluating the behavior of freeze-dried powder during reconstitution, this information will provide a helpful approach.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

VALORISATION OF ACTIVE COMPOUNDS FORM SPINACH AND RADISH LEAVES

Birtea (Măciucă) A.M., Tâmpu R.I., Patriciu O.-I., Tâmpu N.C., Herghelegiu E., Gavrilă L., Fînaru A.L. 1”Vasile Alecsandri” University of Bacau, Calea Marasesti, 157, Bacau-600115, Romania *Corresponding author: [email protected]

Introduction: Nowadays, more and more molecules extracted from plants are used as drugs active compounds, additives (preservatives, colorants, flavouring agents) for cosmetics or foods. The literature presents examples of plant extracts that being used as green corrosion inhibitors for metals or alloys used in food, pharmaceutical or aerospace industries. The aim of our research was to extract new active compounds from spinach (Spinacia oleracea) and radish (Raphanus sativus) leaves and to investigate the corrosion inhibition potential of these extracts. Materials and methods: Microwave assisted extractions were realised using a domestic microwave oven. The concentrated extracts were stored at 4-6 ºC. Reversed phase liquid chromatography in gradient elution mode (acetonitrile/water with 1 % formic acid) on a Hypurity C18 column (LxØ = 150 x 3 mm, 5 µm) was used to obtain the extracts chromatographic fingerprint. The DAD-UV detection allowed the selection of 3 different wavelengths. Results: Spinach and radish leaves powders were extracted using 70 % ethanol as biodegradable extraction solvent. The extracts analysis (figure 1) showed, as expected, different chromatographic profiles.

799000 Radish Spinach 699000 leaves leaves 599000 extract extract 499000 399000 299000 199000 99000 -1000 0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15

Figure 1. Chromatographic profile of the spinach (orange) and radish (blue) leaves extracts The corrosion inhibition tests realised for different alloys in different corrosive media showed that both extracts present a protective activity. Conclusions: Our preliminary results showed that both extracts present corrosion inhibition activity. These results ofer opportunities to valorize the radish leaves, considered wastes in the food industry.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

INTELLIGENT VALORISATION OF AGRO-FOOD INDUSTRIAL WASTE INTO HIGH VALUE PRODUCTS

Popovici C.1*, Migalatiev O.2, Golubi R.2, Caragia V.2, Cartasev A.2, Coev G.2, Bogdan N.2, Grumeza2 I. 1Technical University of Moldova, 168 Stefan cel Mare si Sfant str., MD 2004, Chisinau, Republic of Moldova 2Scientific and Practical Institute of Horticulture and Food Technologies, Moldova *Corresponding author: [email protected]

Introduction: Cultivation of tomatos is an important agro-economic activity in the European Union (EU). Tomato processing industry entails the generation of large volumes of organic waste in the form of tomato seeds and skin. Keeping in focus the antioxidant and health benefits associated with the bioactive compounds present in tomato waste, research was conceived based on the biorefinery concept in adding value to the tomato waste. Materials and methods: Initially, industrial tomato waste was dried from an initial humidity of 80.0% to a final moisture content of 6.5%. In order to increase the contact surface with CO2, the tomato waste was milled. Samples of CO2 extracts were obtained at different extraction parameters. The content of bioactive compounds and their antioxidant profile were evaluated. Results: The bioactive compounds concentration was taken as the output factor, and it was established the final form of the second order regression equation characterizing the CO2 extraction process of bioactive compounds in the fat-soluble fraction from the tomato waste. The regression equations allowed the optimization of the response using the gradient ascension method, thus establishing the optimal extraction parameters of the bioactive compounds. Conclusions: The CO2 extracts from tomato waste are rich in bioactive compounds, for example, lycopene concentration ranging from 10.8 to 47.1 mg/100 g. The optimal parameters for bioactive componds extraction are the temperature 60–75 °C, the pressure 33–42 MPa and the extraction time 62–68 min. The untapped potential for industrial tomato waste is in line with the current zero waste sustainability concept (Directive 2008/98/EC). Literature: [1] Saykova I., Tylkowski B., Popovici C., Peev G. Extraction of phenolic and flavonoid compounds from solid wastes of grape seed oil production by cold processing. Journal of Chemical Technology & Metallurgy. 2018, Vol. 53, Issue 2, p. 177-190.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

INFLUENCE OF WHEAT GRAIN MECHANICAL PROPERTIES ON GRINDING ENERGY ASSESSMENT

Danciu C *1, Tulbure A.1 1Faculty of Agricultural Sciences, Food Industry and Environmental Protection, "Lucian Blaga" University of Sibiu *[email protected]

Introduction: This paper aims to deliver an insight into current and emerging equipment, to estimate the energy requirements in the grinding process of the cereals, related to the grain mechanical properties. The mechanical properties of wheat grain indicates the way to optimize the machine design [1] and to asses the forces endured by wheat grains through milling process and also leads to advanced improvements in energy consumming [2] . Materials and methods: The investigations were carried out on Romanian winter wheat variety (Triticum aestivum, ssp. vulgare) Dropia and Pegasus, harvested in 2017. The energy consumption in the compression–shear type grinder was determined with the universal testing Z 005, ZWICK-ROELL equipment, with a maximum crushing force of 5 kN. The analysed wheat grains are grounded with a crosshead speed of 25 mm/min. The equipment is conected to a PC computer and managed with a software program TestExpert. The testing was made on 12 grains for each wheat variety. Each grain was cutted under a 30 degree angle. Were choosed grains with the thickness of 2.84-3.04 mm. The obtained values for the 24 grounded samples (12 samples for each wheat variety) were analysed with ANOVA-simple method. Results: The energy obtained in the Pegasus wheat grinding is higher than the value of Dropia grinding energy. Interpretation of the result analysis: F (1.22) = 41.091, P-value ≈ 0.000 <0, it follows that there are significant differences between groups (two varieties of wheat) in terms of energy consumption trends, research hypothesis is validated. Conclusions: Z 005 universal testing devices, manufactured by Zwick-ROELL can be used to estimate the energy requirements in the grinding process of the cereals, related to the grain variety. The energy required to durum wheat milling Pegasus has a higher value, than the energy corresponding to the milling of Dropia wheat variety, due the differences between the vitreousness for each wheat variety. Literature: [1] Ahmed, Z. A., Nadulski, R., Kobus, Z., & Zawiślak, K., The Influence of Grain Moisture Content on Specific Energy During Spring Wheat Grinding, Agriculture and Agricultural Science Procedia, 2015, vol. 7, 309-312. [2] Hourston, J. E., Ignatz, M., Reith, M., Leubner-Metzger G., Steinbrecher,T., Biomechanical properties of wheat grains: the implications on milling, Journal of the Royal Society Interface, 2017, 14(126), 1-12.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

VACUUM DRYING CHARACTERISTICS OF MAHLAB PUREE

Gurlek Gokhan1, Isleroglu Hilal2* 1Ege University, Faculty of Engineering, Mechanical Engineering Department, Izmir/TURKEY 2Gaziosmanpasa University, Faculty of Natural Sciences and Engineering, Food Engineering Department, Tokat/TURKEY *Corresponding author: [email protected]

Introduction: Mahlabhas bitter taste, strong aroma and high anthocyanin content and it might be used for producing different fruit snack bars which the drying step is very important for the manufacture. Thus, in the present study, drying characteristics of mahlab puree were investigated using avacuum dryer at different temperatures. Materials and methods:A commercial mahlab puree composed of only fruit was used for the vacuum drying processes.Thin-layer drying processes were performed using a temperaturecontrolled vacuum drying oven at 50, 60 and 70°C under 50 mbar absolute pressure and the weight data were collected at certain time intervals. The drying curves was fitted to eight different thin-layer drying models and nonlinear regression analysis was used to evaluate the parameters of the selected models. Additionally,effective diffusion coefficient wasobtained from the Fick’s diffusion modeland the activation energy was determined using Arrhenius equation. Results: The best drying model defining the vacuum drying characteristics of mahlab puree was selected according to statistical criteria such as the coefficient of determination (R2), adjusted regression coefficient (adj-R2), root mean square error (RMSE), mean bias error (MBE), the Chi-square (χ2)and the modelling efficiency (EF).According to statistical analysis results for three drying temperatures, Midilli et al. drying model has shown a better fit to the experimental drying data of mahlab puree with a coefficient of determination R2 of 0.9975, 0.9977 and 0.9984 respectively. The effective diffusion coefficients were found as 1.71x10-10, 6.21x10-10 and8.64x10-10m2/s at 50, 60, and 70ºC, respectively. The activation energy that expresses the temperature dependency of the diffusion coefficients was calculated as 75.2 kJ/mol. Conclusions: The results obtained from this study would be useful for drying applications concerning mahlabwhich has potential use in fruit bars.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

FREEZE DRYING BEHAVIOUR OF KEFIR

Isleroglu Hilal1* 1Gaziosmanpasa University, Faculty of Natural Sciences and Engineering, Food Engineering Department, Tokat/TURKEY *Corresponding author: [email protected]

Introduction: Kefir is a traditional product produced by the fermentation of milk by lactic acid bacteria and yeasts.Kefir has several health beneficial properties such asantioxidant, anti-carcinogenic and anti-allergenic activity, anti-inflammatory and antibacterial effect, and also it can improve digestion and tolerance to lactose. The aim of this study is to evaluate the freeze drying behaviour of kefir, hence to obtain instant kefir powder. Materials and methods: Commercial form of kefir was freeze dried under vacuum (1 mbar absolute pressure) at −55°C condenser temperature. Each experiment for increasing time periods was carried out with new samples of equal mass and weight of sample was recorded at certain time intervals until constant weight was achieved. The experimental drying data was fitted to ten different thin layer drying models namely Midilli et al., Henderson and Pabis, Wang and Singh, Lewis, Logarithmic, Page, Parabolic, Two term, Two term exponential, Verma and drying constants were determined using nonlinear regression analysis. Furthermore, effective diffusion coefficient was calculatedby Fick’s diffusion model. Results: The model giving the highest regression coefficient (R2), adjusted regression coefficient (adj-R2) and the lowest chi-square (χ2), root mean square error (RMSE) values was selected as the best model defining the drying behaviour of freeze drying of kefir. According to the selection criteria, Wang and Singhmodel was found to be the best model representing the drying characteristics of kefir (R2=0.998, adj-R2=0.997, 2 χ <=0.001 RMSE=0.019).The effective moisture diffusion coefficient(Deff) of freeze dried kefir was found to be as 2.56x10-10 m2/s. Conclusions: Kefir powder is an alternative product to kefir due to long shelf life, ease of use, low storage and packaging costs. The results obtained from this study would be useful for producing freeze dried kefir powder.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

ANALYSIS OF THE AROMATIC PROFILE OF BEVERAGES ELDERFLOWERS

*Iancu M. L. ”Lucian Blaga" University from Sibiu, Faculty of Agricultural Sciences, Food Industry and Environmental Protection, 5-7, Ion Raţiu Street, Sibiu, 550012, Romania *Corresponding author: [email protected]

Introduction: Elderberry (Sambucus nigra L.) grows in the wild at the edge of the deciduous forests in Romania. It is used in nutrition for anthocyanins, fruit, in the form of jam, juice [1,2] and flowers for bioactive components [3]. In this study, 2 beverage were prepared which were based on the principle of abiosis. The solvent used was water and apple juice. It's done a comparative analysis of the liquid fractions of the beverages consumed. Materials and methods: They were used fresh flowering flowers, tap water, sugar, lemon and freshly prepared apple juice. Using a known technique 2 samples were prepared: one with water as solvent code-701 and the other with apple juice code- 432. Methods of analysis: the Duo-Trio sensory method [4]. For the preparation of the aromatic profile were tested 12 flavor descriptors. Results and discussions:The sensory profile and flavor descriptors were outlined for the two variants analyzed and obtained: the apple juice variant obtained the highest value of 2.94 for the floral-sweet descriptor just like the water version, 3.68, followed by the value of 2.89 for the floral-green decay descriptor in both variants. The apple descriptor has not been identified, the elderflowers aroma is predominant. The elderflowers aroma intensity was 3.45 for apple and 3.05 for sample with water. In conclusion, it seems that the apple juice solution as a solvent has created a potency for the flavor of the drink. This elderflowers aroma is predominant irrespective of the solvent used and according to the preference of the consumer tested with the differential method, the apple juice variant was chosen as different, but very good. Conclusions: At work variant with apple juice, as a solvent, there has been found a potentiation of the specific elderflower aroma. The applied technological combination has led to a strong, natural and which can be preserved for a very long time. We have obtained innovative products and a new variant of capitalizing on sustainable, free, offered by nature. Selective Bibliography: [1]. Kaack K ., Fruit Var J., 1997, 51, pag. 28–31 [2]. Jensen K., Christensen L.P., Hansen M., Jørgensen U., Kaack K., J Sci Food Agric., 2001, 81, pag. 237–244 [3]. Mlynarczk K., Wakowiak-Tomczak, D., Bioactive properties of elderflowers (Sambucus nigra L.), WSN 73(2), 2017, pag.115-119, EISSN 2392-2192 [4]. SR EN ISO 5495:2007/A1:2016,ver. eng., Analiza senzorială. Metodologie. Încercare de comparare prin perechi.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

STUDY OF SOME EFFECTS ON SUPPORT METAL TRAYS RESULTING AFTER THE FOODSTUFF LYOPHILIZATION PROCESS

Mnerie G.V. 1, Binchiciu E.F.2, Duma I.3, Mnerie D.4 1 ISIM Timișoara, 30, Mihai Viteazul Blv., 300222, Timișoara, România 2 ISIM Timișoara, 30, Mihai Viteazu Blv., 300222, Timișoara, România 3ISIM Timișoara, 30, Mihai Viteazu Blv., 300222, Timișoara, România 4Politehnica University Timisoara, 1, Mihai Viteazu Blv., 300222, Timișoara, România * Corresponding author: [email protected]

Introduction: In the food industry, food safety depends on the quality of the equipment, especially on materials quality those that have some surfaces in contact with the food during technological processes. There is an increased attention to research into the effects of the food due to contacts with different metallic materials during several technological processes. But for exploitation, it is very important to maintain the integrity of metallic materials, especially in case of repeat operations. [1] Materials and methods: The process of lyophilizing food has been considered for research. It is used the food support trays during the lyophilization of milk and tomatoes. [2] , [3] The evolution over time of certain characteristics of the surfaces and structure of the stainless-steel materials that have been in contact with the tomatoes and the milk during the lyophilization technological process was followed. There have been some microscopic investigations and others analysis. Results: From the investigations made, some modifications, both of the roughness and of the metal structure, are obtained in the proximal contact area, differently in relation to the chosen food. Conclusions: Although the changes are small, it is considered necessary to design special materials for the manufacture of food support trays during lyophilization from composite materials.

Literature:

[1] Anghel, G.V., 2010, Cercetări privind optimizarea sistemelor de uscare prin congelare a alimentelor – analiza comportamentală a materialelor metalice și a alimentelor, Editura Politehnica, Timișoara. [2] Antal, T. – Kerekes, B. – Sikolya, L.: 2011., Characterization of freeze dried and hot-air dried, lemon balm (Melissa officinalis L.). 9th International, Multidisciplinary Conference. Nyíregyháza, Hungary, 19-21 May, 2011. 19-24. [3] Bhat, R, A. K. Alias, G. Paliyath, 2012, “Progress in Food Preservation”, John Wiley & Sons Ltd.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

ESL MILK – A NOVEL PRODUCT OR MYTH

Dinkci N.* Ege University Faculty of Agriculture Department of Dairy Technology 35100 Bornova-Izmir, Turkey *Corresponding author:[email protected]

Introduction:The shelf life of milk is an important concept that defines the ability to widen the distribution chain. Extended shelf life (ESL) milk has a shelf life of about 3 weeks under chill chain conditions. Materials and methods:ESL milk fills the gap between high-temperature short-time (HTST)-heated milk, which typically is assigned a shelf life of 10 days and ultra-high temperature (UHT)-heated milk, which can be stored for a few months without cooling.A thermal treatment or combination of heat treatment and membrane filtration are involved in the production ofESL milk. Results:The nutritional quality of ESL milk is frequently questioned, independent of the manufacturing process.Although neither the analyses of individual ESL milk samples nor the results of systematic investigations of ultra-high-heated (UHT) milk justify this assumption, it is alleged that heating causes significant and relevant mineral (calcium) and vitamin losses.Thus, furosine and native, non-denatured ß-lactoglobulin offer fast and reliable tools to evaluate and control the heat load of milk samples. Mayer et al. (2010) reported that approximately 55% of ESL milk samples had a surprisingly low amount of native, non-denatured ß-lactoglobulin and a high furosine content, which was almost comparable to the excessive heat-load of UHT milk. Lorenzen et al (2011) indicated that Microbial analysis of milk samples at theend of the declared shelf life showed that Total Viable Counts from directly or indirectly heatedESL milk were significantly lower than those frommicrofiltered ESL milk and HTST-heated milk.Evaluation of the indigenous enzyme activityrevealed that consumer milk productswere heated adequately during treatment. Sensory analysisshowed a slight preference for HTST heated and microfiltered ESL milk. Conclusions:Altogether, ESL milk is a valuable food and its nutritional quality is dependent on the manufacturing process, comparable between HTST heated and UHT milk.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

ESL MILK – ONE CONCEPT DIFFERENT TECHNOLOGIES

Dinkci N.* Ege University Faculty of Agriculture Department of Dairy Technology 35100 Bornova-Izmir, Turkey *Corresponding author: [email protected]

Introduction:Processing of ultra-high temperature (UHT) milk is accompaniedby undesired thermal reaction products.Therefore, novel processing technologies have been developed.The aimwas to produce a product with high bacteriological quality and safety but also very good organoleptic and nutritionalcharacteristics. Materials and methods:This new category of pasteurized milk fulfils the producer’s and customer’s requirements for more convenience due to a longer storage ability. It has arefrigerated shelf-life of 21–45 days.It isproduced by two principal technologies: (1) Thermal processing using more severe conditions thanpasteurization but less severe than UHT processing; and (2) Non-thermalprocesses such as microfiltration and bactofugation, usually combined with a final thermalpasteurization treatment to meet regulatory requirements. Results:ESL milk can be either produced by direct or indirectheat treatment or through a combined gentle heat treatment(pasteurization) with a mechanical filtration step (microfiltration/deep-bed filtration). During microfiltration, skimmed milk isfiltered through a ~1.4 mm ceramic membrane coupled with asubsequent pasteurization. Using alternative bactofugation technology,raw milk is treated with two centrifugal separators. The accumulated bacteria in the retentate areremoved afterwards in the separator sludge. However, deep-bedfiltration and bactofugation processing reveal a lower efficiencythan microfiltration and are much more expensive. ConsideringESL (and UHT) heat treated milk, directly processed milk undergoesless chemical degradation due to its shorter processing time andmore gentle treatment with steam infusion/injection technologycompared to indirectly heated milk processed in plate heat exchangers. Conclusions:Different heat loads (time/temperature combinations) appliedto liquid milk influence the quality of the final product and lead toenormous nutritional (e.g., vitamin loss, protein denaturation),sensorial (e.g., cooked flavour, brown colour) and chemical (e.g.,Maillard reaction products, unfolding of proteins) modifications. As a result, the term “ESL” can imply different qualities due tovarying technologies.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

ESL MILK – PACKAGING

Dinkci N.* Ege University Faculty of Agriculture Department of Dairy Technology 35100 Bornova-Izmir, Turkey *Corresponding author: [email protected]

Introduction:Extended shelf-life (ESL) milk has gained substantial market share in many countries. It has a refrigerated shelf-life of 21–45 days with some manufacturers claiming a shelf-life of up to 90 days. Materials and methods:It is produced by two principal technologies: (1) Thermal processing using more severe conditions than pasteurization but less severe than ultra- high-temperature (UHT) processing; and (2) Non-thermal processes such as microfiltration and bactofugation, combined with a final pasteurization treatment. Results:It is apparent that the shelf-life of thermally-produced UHT milk packaged under non-aseptic conditions is limited by post-processing contamination (PPC). While aseptic packaging is usually associated with UHT products, it is recognized that it is highly desirable, though not essential, for ESL products. It has been suggested that a refrigerated shelf-life of 90 days is possible; by comparison, with very clean rather than aseptic filling, a shelf-life of 30–40 days can be expected. Very long refrigerated shelf- lives can be achieved with aseptic packaging and, provided heat treatment is sufficient to inactivate the spores of any psychrotrophic pathogenic spore-formers, such as B. cereus.The storage temperature of the ESL milk has also a major effect on its shelf-life. Conclusions:A practical issue for ESL milk is that the temperature of the market cold chain and consumers’ refrigerators cannot be guaranteed to be ≤6°C; for this reason, several researchers have carried out storage trials of ESL milk at 7 °C and even up to 10 °C. The only bacteria that should grow in ESL milk are psychrotrophic bacteria, but if the temperature of storage exceeds ~6 °C, some mesophilic bacteria can grow and contribute to spoilage. Such organisms could be the result of PPC or could be from heat-resistant spores surviving the ESL process.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

PRESERVATION PROPERTIES OF CHEESE MANUFACTURED WITH VEGETABLE RENNET - A LITERATURE REVIEW

Niţu S. 1, Geicu-Cristea M. 2*, Popa O. 2, Băbeanu N. 2 1PhD student at USAMV Bucharest 2USAMV Bucharest: 59, Mărăşti Blv., 011464, Bucharest, Romania *Corresponding author: [email protected]

Introduction: Nowadays, when food resources are becoming limited because of the constant growth of population, there are serious concerns about the identification of new natural sources for food and food ingredients. In order to meets the consumer preferences the dairy industry need to focus on identifying new methods to produce and preserve foodstuffs, that targets the extension of the products shelf life and use more of natural ingredients. This study presents a literature review on cheese preservation properties manufactured with different vegetable rennet. Materials and methods: Microbiological quality indicators such as total plate, mould and coliform count were monitored throughout the period of cheese storage. The nutritional value was determinated by fat, protein, calcium and moisture content analysis. The assessment of the organoleptic properties was carried out using questionares to establish the people preference. Results: The results underline the microbiological, nutritional, organoleptic and physico-chemical properties of the cheese manufactured with vegetable rennet used as alternative source of animal rennet that can also serve as cheese preservatives due to their acidity, reducing the cost of production. Conclusions: Cheese manufacturation with vegetable rennet could consequently improve the traditional diary products quality due to the interest that could present. Literature: [1] Benyahia-Krid F.A. et al., Fresh Cheese “Peulh Type”: Characterization and Sensory Aspects, J Adv Dairy Res, 2016, vol. 4:4, 1-5. [2] Orhevba B.A., Taiwo A.D., Comparative Assessment of Wara (Local Cheese) Produced using three Natural Additives as coagulants, Journal of Food and Dairy Technology, 2016, vol. 4:3, 1-7.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

THE EFFECT OF DIFFERENT DRYING METHODS ON THE ANTIOXIDANT PROPERTIES OF BLACKBERRY FRUITS

Stevanović Snežana1*, Petrović Tanja1, Stevanović Simo1, LeposavićAleksandar2, PopovićBranko2 1Unviversity of Belgrade, Faculty of Agriculture, Department of Food Technology and Biochemistry,Nemanjina 6, Belgrade–Zemun, Serbia 2Fruit Research Institute, Čačak, Serbia. *Corresponding author: [email protected]

Introduction:Blackberry fruits have a short postharvest shelf life; therefore, the most of harvest are preserved by freezing, drying or by processing into juices, jams, jellies, etc. Drying may be used to extend the shelf life of blackberries at room temperature. However, water removal during dehydration leads to a loss of quality property of the fruits. Considering the possible beneficial effect of the phytonutrients present in the blackberry fruits, it is of great importance to measure their changes during processing. The objective of this study was to evaluate the effect of different drying methods on antioxidant properties, total phenolic and anthocyanins content, and vitamin C of the blackberry. Materials and methods: Whole blackberry fruits were dried by convective air-drying, osmotic dehydration and freeze-drying. The extracts of fresh and dried blackberries were analyzed for total phenolic content by Folin-Ciocalteau method and for total anthocyanins content by pH differential method. DPPH assay were applied for determining antioxidant activity of the samples and it was expressed as EC50 value. Results: The blackberry preserved by freeze-drying demonstrated significantly better retention of theantioxidant activity,vitamin C, total phenolic and anthocyanins content. The convective drying significantly influenced changes of vitamin C and total anthocyanins content, while osmotic dehydration caused significant decrease of all the investigated parameters compared to the fresh samples. Conclusions:Generally, anthocyanins and vitamin C in the blackberry fruits have been found more sensitive to dehydration process. The results confirmed that superiorblackberryquality was obtained by freeze-drying method. Key words: freeze-drying, dehydration, blackberry, antioxidant activity, total phenolic, anthocyanins, vitamin C.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

GLUTEN FREE BISCUITS IN LOCAL MARKET FROM SIBIU

Cherățoiu C.-M1,*, Ognean M.1, Ognean C.F. 1 and Danciu I. 1 1Lucian Blaga University of Sibiu, Faculty of Agricultural Sciences, Food Industry and Environmental Protection *Corresponding author: [email protected]

Introduction: Persons with celiac-disease have permanent restriction to ingest gluten. [1.2]. Therefore food industry developed proper food. Biscuits are one of the most consumed baked goods world-wide because they are ready-to-eat, they supply energy to human body and they are a snack during the day. The aim of the study was to evaluate the gluten free biscuits in regards to their moisture, alkalinity, total sugar, proteins, water activity, nutritional information on the label and acceptability of the consumers. Materials and methods: There have been taken 8 types of gluten free biscuits (GFB) from local market. Evaluation of samples includes: physical (weight, volume, density and textural), chemicals (moisture, alkalinity, ash, water activity and proteins) and sensorial (form/visual aspect, colour, smell, taste, moth feel, aftertaste, firmness, crisp, break between teeth, dryness, sweetness and aroma). Results: The weight ranged between 7.87 and 11.23 g per biscuits. The moisture content was approximately 5%. The highest amount of minerals was in biscuits sample with coffee. 6 samples have water activity lower then 0.3. Breaking point goes from 0.88 to 1.56 kg force. Among the 8 samples, the sample with sugar and chocolate chips had recorded the highest acceptability. Average price for biscuits is 7.63 Romanian currency and is pretty big compared with normal biscuits price. Conclusions: Demand for healthy, natural and functional product in the help of celiac persons is increased and GFB are now available on the market in Romania. GFB had similar characteristics with wheat biscuits, the differences pointed out were those of sensory quality. This can be the cause of using different flours without gluten. Literature:

[1] Rybicka I., Gliszczyńska-Świgło A., Journal of Food Composition and Analysis, vol. 59, 2017, 6-67 [2] Caponio, F. Summo C., Clodoveo M.L., Pasqualone A., European Food Research and Technology, vol.227(1), 2008, 135-139

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

EVALUATION OF THE EFFECTS OF RAISING AGENT AND MATURATION TIME ON THE GINGERBREAD PROPERTIES

Tulbure A.1,*, Ognean M.1, Ognean C.F.1 1Lucian Blaga University of Sibiu, Faculty of Agricultural Sciences, Food Industry and Environmental Protection *Corresponding author: [email protected]

Introduction: Gingerbread is a popular food product which is consumed especially during the winter season but because pleasant taste it is consumed now all year long as a short fragrant snack. Efforts are taken to improve the quality of gingerbread, especially freshness and texture. Materials and methods: Starting gingerbread recipe contained 1.02% ammonium bicarbonate and 2.04% sodium bicarbonate, on flour basis. We replaced ammonium bicarbonate with sodium bicarbonate with respect to keep the same amount of gases and we add supplementary SAPP28 according with its neutralising value. We investigate also the effects of dough maturation time (0, 60, 120 and 150 min). Results: The effects of ammonium bicarbonate replacement with sodium bicarbonate and maturation time on gingerbread characteristics are shown in figure below. In short, at short time of maturation and high replacement of sodium bicarbonate the gingerbread spread more and the volume increased more, in result the volume of gingerbread was higher.

Fugure 1. Effects of replacement of ammonium bicarbonate and maturation time on the characteristics of gingerbread

Textural tests were performed too. The hardness and deformation energy of samples decrease when a higher proportion of ammonium bicarbonate was replaced with sodium bicarbonate and was higher at longer maturation time. Conclusions: Geometrical and textural properties of gingerbreads prepared with different recipes varied with a similar pattern which could suggest that porosity of gingerbread could have more importance that the composition of product.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

APPLICATION OF EXOPOLYSACCHARIDE-PRODUCING LACTIC ACID BACTERIAISOLATED FROM SAUERKRAUT AS FUNCTIONAL YOGHURT STARTER CULTURES

Upeksha Jayarathne1, Janitha Liyanage1*, Rasika Jinadasa2 and Palika Fernando3 1Department of Food Science and Technology, Faculty of Applied Sciences, Sabaragamuwa University of Sri Lanka, Belihuloya 70140, Sri Lanka 2Department of Veterinary Pathobiology, Faculty of Veterinary Medicine and Animal Sciences, University of Peradeniya, Peradeniya 20400, Sri Lanka 3Division of Bacteriology, Veterinary Research Institute, Peradeniya 20400, Sri Lanka *Corresponding author:[email protected]

Introduction: Exopolysaccharides(EPS) are naturalbiopolymers produced by certain Lactic Acid Bacteria (LAB) strains. They arerecognized as natural alternatives for commercial stabilizers and texturizersforfermented dairy products. The aim of this research was to isolate LAB strains with the ability to produce EPS from sauerkraut,to be used as analternative starter culture for yoghurt production. Materials and methods: Sauerkraut samples (n=10) were prepared using cabbage purchased from fivelocations in Sri Lanka. LABcolonies were isolated at intervals of 2 days, 1 week and 2 weeks.Specific biochemical tests were performed to confirm the Lactobacillusspecies in the isolated colonies [1]. EPS was extracted from the isolates and quantified [2]. Isolated LAB were inoculated in 10% skim milk and incubated at 37°C for 24 hours.Yoghurt samples were produced from isolates witha curdling effect,according to the standard procedure [3]. Textural properties (Brookfield CT-3 Texture Analyzer) and sensory attributes (hedonic rating test) of youghurt samples were evalauted and compared with a sample inoculated with a commercial DVS starter culture (STI-12, Chr. Hansen). Results:A maximum total plate count of 4.98 ± 0.02 log10 cfu/g was recorded from the primary isolates obtainedfrom sauerkraut after two days of fermentation (pH~3.9). The isolateswereconfirmed as Lactobacillus spp.(L. plantarum and L. brevis, presumably)by the biochemical tests.All LABisolates demonstrated the potential for EPS production which ranged between 61.5 – 156.5 mg/l. Curdling of the milk after 24 hours of incubation was observed only with four isolates of LAB (pH~5.5.). All yoghurt samples were significantly different (p<0.05) with regard to textural parameters. The flavor profile of the yoghurt prepared by commercial DVS starter culture was evalauted to be better than that of yoghurt with LAB isolates. Conclusions:Pure isolates of homofermentativeLactobacillusspp.capable of producing EPS can be obtained from sauerkraut in two days of fermentation which can be used as potential yoghurt starters with a natural thickening effect. Literature: [1] W.F. Harrigan and M.E. McCance, Laboratory methods in food and dairy microbiology, 1966, Academic Press Inc.(London) Ltd [2] A. Savadogo, C.A.T. Ouattara, P. W. Savadogo, N. Barro, A.S. Ouattara, and A.S. Traore, Afr. J. Biotechnol., 2004, 3, 189-194 [3] W.J. Lee and J.A. Lucey, Asian-Aust. J. Anim. Sci., 2010, 23(9), 1127-1136 44

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

GRAIN PROTEIN CONTENT AND THOUSAND KERNEL WEIGHT OF SOME ROMANIAN WINTER BARLEY GENOTYPES

Vasilescu L*1.,Sîrbu A2., Petcu E1. 1National Agricultural Research Development Institute Fundulea, N. TitulescuSt, no. 1, Fundulea, 915200Calarasi, Romania 2"Constantin Brancoveanu" University, FMMAE RamnicuValcea NicolaeBalcescu Bld., No. 39, RamnicuValcea, 240210Valcea, Romania *Corresponding author: [email protected]

Introduction Barley has different uses in food and feed depending on their biochemical composition. In this respect, grain protein content (GPC) is an important qualitative determinant forbreeding barley cultivars [1]. Also, it is known thebarley samples with a low grain size have higher grain protein content[2]. The objective of this study has beenthe assessment of GPC and 1,000 kernel weight (TKW) of different size fractions(2.8 mm; 2.5 mm and >2.2 mm) for Romanian barley varieties and breeding linesgrain samples in order to establish further industrial usage. Materials and methods Fifteen winter barley genotypes were tested during 2015-2016 year at NARDI Fundulea, in the experimental barley breeding field. A screening machine Sortimat was used for sieving fractionsat differentgrain size (>2.8 mm, >2.5 mm,>2.2 mm); and each grain sub-sample was assessed accordingly. Barley samples have beenanalyzed for GPC using aInfratech 1241 grain analyser; andTKWperformed with a Counter seeds. Also, weather datawere obtained from the meteorological weather station located close to the trial site. Experimental data were correlated to weather data through statistical calculation at a significance p-value at 0.05. Results GPC of all grain size fractions was negatively related to grain yield.Excepting two genotypes,within a barley sample thethin grainshad more protein than plump ones especially when TKW of theseed size waslower. Althoughanalyzed barley samples with a low grain size tend to have a higher protein content, important differences among Romanian genotypes were registered. Conclusions Romanian winter barley genotypes are important for further revaluation in industry. These preliminary results show that GPC and TWK are considerably influenced by genotype andgrowing conditions. Further attempts need to be performed for an in-depth assessment of Romanian barley cultivars for industrial purpose in food and feed. Literature: [1]Fan C.,ZhaiH., WangH., YueY., ZhangM., LiJ., WenS., GuoG., ZengY., NiZ.andYouM.. BMC Plant Biology, 2017, 17:122, pag. 1-14. [2]MaglianoP.N., PrystupaP.andGutiérrez-BoemF. H.. J. Inst. Brew., 2014, pag. 347-352.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

ASSESSMENT OF THE POTENTIAL EXTRACT YIELD FOR SOMEROMANIAN WINTER BARLEY GENOTYPES

Vasilescu L*1., Sîrbu A2., Petcu E1. 1National Agricultural Research Development Institute Fundulea, N. Titulescu St, no. 1, Fundulea, 915200 Calarasi, Romania 2"Constantin Brancoveanu" University, FMMAE Ramnicu Valcea Nicolae Balcescu Bld., No. 39, Ramnicu Valcea, 240210 Valcea, Romania *Corresponding author: [email protected]

Introduction Percent extraction or maximum yield is an important parameter for quality assessment of the barley grains and malt used to make up the wort in brewery. A typical yield is quantified under laboratory conditions after barley malting.Other mash methods or correlations between different qualitative parameters have been taken into account in order to predict the malt fermentability or extract yield, because its variability is concern for both brewers and barley breeders. This study aims at evaluating the potential yield of some varieties and breeding lines of Romanian winter barley, based on a calculation formula, in order to determine the grains quality without malting. Materials and methods Fifty winter barley genotypes (25 six-row and 25 two-row genotypes) were tested during 2014-2015period at NARDI Fundulea, in three experimental conditions (referring nitrogen input in cultivation). The protein content and thousand kernel weight(TKW) for each barley samples have been analyzed. On the basis of modified Bishop's mathematical formula [1], the yield of each sample was calculated accordingly. The experimental data have been assessed through statistical analysis. Results Depending on genotypes and cultivation conditions, TKW ranged from 38.2gto 63.6g, whilst the protein content varied between 9.4%-14.6%. Two-row barley genotypes had higher TKW for all experimental conditions. A maximum extract value was registered for six-row barley without nitrogen additionat cultivation, the behavior being similarly for two-row barley within the same experimental condition. Conclusions The potential yield generally shows a decreasing trend from one experimental condition to another, their variation being closely related to TKW and protein content. Protein content tends to be stable for some genotypes, no matter the cultivation conditions. Increasing the dose of nitrogen used during cultivation leads to a higher protein content in two-row barley in comparison with the six-row barley, which significantly affects the extract yield. Literature: [1] GregorT., CerkalR., HřivnaL., SottníkováV.. KvasnyPrum. 57/2011 (7-8), p. 236-241

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

TOPIC III FOOD ANALYSIS, FOOD MICROBIOLOGY, CHEMISTRY, BIOCHEMISTRY, SENSORY AND INFORMATION TECHNOLOGY SCIENCES

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

A STUDY OF MILK AGGREGATION USING DYNAMIC LIGHT SCATTERING

Chicea Dan1* 1 Department of Environmental Sciences, Lucian Blaga University of Sibiu, Dr. Ion Ratiu str., no 5-7, Sibiu, 550012, ROMANIA *Corresponding author: [email protected]

Introduction: Milk proteins aggregation has been induced by Calcium lactate, in its most common form of pentahydrate C6H10CaO6·5H2O. The mean size variation of the suspended particles in time has been monitored. Materials and methods: A simple experimental setup consisting of a Laser source, a cuvette, a detector for scattered light and a PC for recording the time series has been assembled for a Dynamic Light Scattering (DLS). The recorded DLS time series has been processed in a conventional manner, by computing the autocorrelation function of each time series and by fitting the theoretical exponentially decaying function on the data. The result of the fit provided the diffusion coefficient of the suspended particles and, here from, the average diameter of the particles. Results: Depending on the Calcium lactate concentration, the protein aggregation is very fast, and can last from seconds to a few tens of seconds. As time pases the average diameter of the protein remains constant, within the systematic method errors.

Conclusions: The work and the method presented in this work stand as a proof of concept in using DLS as a simple and fast procedure for monitoring the particle size in suspensions used in food industry.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

MONITORING YEAST CELLS SIZE DURING FERMENTATION USING DYNAMIC LIGHT SCATTERING

Chicea Dan1*, Rei Silviu2, Leca Cristian3 1 Department of Environmental Sciences, Lucian Blaga University of Sibiu, Dr. Ion Ratiu str., no. 5-7, Sibiu, 550012, ROMANIA 2Faculty of Engineering, Lucian Blaga University of Sibiu, Emil Cioran str., no. 4, Sibiu 550025, ROMANIA 3Continental Automotive Systems SRL, Sibiu, Romania, cristian.leca@ continental- corporation.com Sibiu, ROMANIA *Corresponding author: [email protected]

Introduction: A small amount of solid bakers’ yeast (Saccharomyces cerevisiae) was dissolved in water. A concentrated brown sugar solution was prepared and yeast suspension was added. The average size of the yeast cell was monitored during an experiment that lasted for one week. Materials and methods: The brown sugar syrup concentration was 15% weight in water. 0.2 cm3 of yeast suspension was added in 3.5 cm3 of syrup in a cuvette that was the target of a laser beam, having the wavelength of 632 nm. Time series were recorded at equal time intervals during an experiment that lasted for one week. The temperature was constant at 22 oC during the experiment. The time series were processed using the Dynamic Light Scattering (DLS) procedure where the autocorrelation function was computed and the exponential decaying was fit to the data providing the average diameter of the particles that scattered light. Results: In the beaning of the experiment the size of the particles decreased, as the solid yeast dissolved. It was followed by a slight increase of the average diameter as the yeast cells were consuming glucose and were multiplying by budding. Conclusions: The experiment and the results stand as a proof of concept for using the relatively simple experimental setup and the DLS data processing procedure for monitoring average particle size during different processes in food industry. Literature: [1] Kurtzman C.P., Fell J.W., Yeast Systematics and Phylogeny—Implications of Molecular Identification Methods for Studies in Ecology, in Biodiversity and Ecophysiology of Yeasts, The Yeast Handbook, C. Rosa & G. Péter editors, Springer- Verlag, 11-30, 2006. [2] Buescher W.A., High Alcohol Wine Production from Grape Juice Concentrates, Am. J. Enol. Vitic. 52(4), 345-351, 2001.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

RESEARCH REGARDING THE ELECTRODEPOSITION OF COPPER FROM ACID ELECTROLYTE

Cretu C.M. “Lucian Blaga” University of Sibiu, Department of Agricultural Sciences and Food Engineering, 7-9 Dr. Ion Ratiu Street, 550012 Sibiu, Romania Emailaddress: [email protected]

Introduction The researche presents the studyof the electrochemical deposition of copper on brass, using a CuSO4electrolyte in presence of H2SO4. The influences of CuSO4 concentration, H2SO4 concentration,temperature and current density on character and thickness of the deposited copper layer and on current efficiency were studied. Materials and methods The electrolyte used for this researcheis with the following concentrations: CuSO4 25 - 75 g/l, H2SO4 15 – 45 g/l,thiourea 0.05 g/l. The electrodeposition of copper on brass was achieved by galvanostatic electrolysis for 30 minutes. The copper anode was a strip with 99.99% purity.The cathode was a brass strip. Current density was controlled by research galvanostat. Results The influence of CuSO4 concentration Increasing the CuSO4concentrationresults in an increase of current efficiency and a decrease of the copper deposit thickness. The formation of bright copper layer, with fine granulation, takes place atconcentrations of CuSO4, 25 - 50 g/l. The influence of H2SO4 concentration Small concentrations of H2SO4lead to the bright deposits.When the H2SO4 concentration increases, the results show a decrease of current efficiency. The influence of current density The experimental results show a decrease of current efficiency and an increase of the copper layer thickness when the current density increases. The cooper layer is brightat low current densities,butit becomes dull at higher current densities. The influence of temperature The increase of temperature leads to a decrease of current efficiency and an increase of the copper layer thickness. Conclusions This set of electrodeposition experiments was to be able to obtain a bright copper layer with fine granulation and anticorrosive properties at high current efficiency.Optimal CuSO4 and H2SO4 concentrations, current density and temperature values were determined.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

ISOTOPIC ANALYSIS OF HONEY IMPORTED FROM CHINA AND UKRAINE

CristeaR1*, Lengyel E2 .1,2“Lucian Blaga” University of Sibiu, Faculty of Agricultural Sciences, Food Industry and Environmental Protection, 7, Dr. I. Ratiu Street, 550012, Sibiu, Romania *Corresponding author: [email protected]

Introduction: The purpose of the paper is to inform the scientific community about the economic importance of honey, but also its scientific, ecological, and social importance.[2] Romania's aim in the beekeeping sector is to become a key player in the global honey market of high quality. In order to preserve and consolidate this position in a dynamic, globalized and highly competitive world, marketing must be implemented within beekeepers companies and beekeepers working on their own.[1] Materials and methods: This research paper makes a significant contribution to existing beekeeping research, providing a novelty perspective by carrying out 13C isotopic analysis, identifying protein content, fructose, glucose, and falsifying Delta d13C (FG, not more than + - 1.0% 0) for imported honey from China and Ukraine. Delta d13C calculation can be affected by high yeast content. The method used is EA / LC-IRMS (C4 / C3 - Sugars). Results: With regard to the results of the research, the following results were obtained for honey from China / Ukraine as follows: protein (-24.70 / -25.58 d13C% 0), fructose (-25.03 / -25.39 d13C% 0), glucose (-25.11 / -25.73 d13C% 0), disaccharides (-26.53 / - 26.48 d13C% 0). In the analysed samples there were no sugar added.Regarding the analyzed parameters and the mentioned limits of detection the sugar content of the sample corresponds to the legal regulations (Honey directive 2001/110/EC from Dec. 20th, 2001; Article 1 in connection with Annex II. The F/G ratio is within the naturally occurring range (according to relevant literature. Conclusions: In conclusion, each distribution channel has its advantages and disadvantages.[3] Honey producers in China and Ukraine prefer an extremely simple labeling with succinct information but with organoleptic properties different from the preference of the Romanian consumer. From the point of view of isotopic analysis, the results of honey meet the requirements of the Romanian national legislation. Literature: [1]Cuevas-Glory L. F., Pino J. A., Santiago L. S., Sauri-Duch E., 2007. A review of volatile analytical methods for determining the botanical origin of honey. Food Chemistry, 103(3), 1032-1043 [2] Ochi T., 2005. Former Japanese beekeeper speaks out about antibiotics in Chinese honey [2]. American Bee Journal, 145(12), 937-938. [3] Woodcock T., Downey G., Kelly J. D., O'Donnell C., 2007. Geographical classification of honey samples by near-infrared spectroscopy: A feasibility study. Journal of Agriculture and Food Chemistry, 55(22), 9128-9134.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

DETERMINATION OF FOOD AND FEED PROTEIN AND AMINO ACID COMPOSITION BY PHOTOMETRIC METHODS

D. Kiss*, R. Tóth Juhászné, J. Csapó University of Debrecen,Faculty of Agricultural and Food Sciences and Environmental Management,Institute of Food Technology, 4032 Debrecen, Böszörményi street 138. Hungary *[email protected] Introduction Considering that proteins are the most important and the most expensive components of food and feed, we can see the importance of the fast and exact definition of their quantity and quality. The purpose of our research is developing a protein content diagnosing method, which can be performed even in low-mounted laboratories, without the need of expensive instruments, however being able to provide proper results corresponding the Kjeldahl method used in well-mounted laboratories. Materials and methods During our laboratory tests, we chose three of the several well-known protein analysing methods. We determined the protein content of wheat, corn, soy and sunflower seeds with the methods of Kjeldahl, Biuret and Nessler. Lot of laboratories use the Kjeldahl method or automatic instruments based on that for analysing the protein content, therefore these results came as a resembling base compared the results of the two other methods used in our tests. The Biuret and Nessler methods arebased on spectrophotometric measurement, which fundamentally provides rapid and accurate measurement. As the preparation of the samples for these methods is complex and takes too much time, we decided to use the Kjeldahl disruption. Results Overall, our studies were successful. Compare the two spectrophotometric methods with Kjeldahl-method, we had approximately equal results, although the scatters of results are lower in Kjeldahl-method than the other two methods, but their accuracy is acceptance (Diagram 1). Diagram 1: Crude protein represented by various test methods

20 Kjeldahl

(%) Nessler Crude 10 Biuret

protein content 0 Wheat Corn Soy Sunflower Conclusion In the future we will continue our research and we would like to work out photometric methods, with using it to the determination of the proteins is simple without using of large instruments. In addition we would like to develop photometric methods for some essential amino acids (for example: lysine, methionine, tryptophan etc.) and semi- essential cystine.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

MISCELLANEOUS BEES HONEY AND PROPOLIS INTEGRAL ANTIOXIDANT CAPACITY ESTIMATED BY PCL ASSAY

Darie N.* “Lucian Blaga” University of Sibiu, Department of Agricultural Sciences and Food Industry, 7- 9 Dr. Ion Ratiu Str., 550012 Sibiu, Romania *[email protected]

Introduction: Different honey sorts and propolis, with antioxidant antiviral features are like better in the current trend towards a life quality growth [1,2,3]. The study aim was to estimated by PCL assay the AC of ACW-ACL compounds in miscellaneous bees honey and proper propolis. Materials and methods: Chemicals used: water soluble (ACW), lipid soluble (ACL) Analityk Jena kits, analytical grade chemicals. All samples were collected on 2016- 2017 from Transylvanian beekeepers’ stationary apiarries, different honey harvesting, from species Apis mellifera carpatica [4]. Each sample was severally prepared for PCL (phochemiluminescence) measurements; the antioxidant capacity (AC) was triplicate evaluated. The ACL samples were quantified by comparison with Trolox calibration curve and those with ACW by ascorbic acid curve [5]. The results were expressed as the mean±SD values of three outcomes and submitted to F-Test. Results: AC was measured in 16 honey samples: locust tree, linden, polyfloral, rape (spring and summer honey) and in 16 proper propolis samples, in the hill meadows and abundant forest area, on 2016-2017 harvesting. All the 32 samples had AC, in ACL and ACW extracts. The polyfloral AC was the highest in measured samples, 7.6 times greater than locust tree honey, 5.0 times than rape and 3.8 times than linden honey. Summer honey AC were 2.5 times greater than spring sorts. The colored honey samples (riched in antioxidant pigments) had 3.2 times ACL greater than ACW and the AC 4.4 times greater than non-coloured honey. In regard to propolis collected same time with honey harvesting, AC was 10% greater than in honey samples. Conclusions: Sensible ACW and ACL in all honey and propolis samples, in spring and summer harvesting were found. The AC values varyed with geographic area, honey colour, proper propolis sorts, season. The PCL assay had high sensitivity, the ACW- ACL were measured on a single system. Literature: [1] Pascoal, A., Rodriques, S., Teixeira, A., Feas, X., Food Chem., 63, 2013, p. 233 [2] Sammataro, D., Avitable, A., Beekeepers Handbook, Cornell Univ. Press, Ithaca, SUA, 2011, p. 380 [3] Mot, A., Silaghi-Dumitrescu, Sarbu, C., J. Food Compos. Analys., 24, 2011, p. 516 [4] ACA din Romania, Manualul apicultorului, Edit. Crepuscul, Ploiești, 2007, p. 205 [5] Analytik Jena AG, ACL-Kit, ACW-Kit protocol with Photochem, Jena, 2007, p.1-79

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

BENEFITS OF APILARNIL – A ROMANIAN PRODUCT

Doștețan-Abălaru C.1, Vlăsceanu G.2,Mironescu M.3* 1Apilife SRL, Sibiu, Romania 2 Hofigal SA, București, Romania 3Faculty of Agricultural Sciences Food Industry and Environmental Protection, University Lucian Blaga of Sibiu, Romania *Corresponding author: [email protected]

Introduction:Apilarnil is a natural apiculture product obtained first time by the Romanian specialist NicolaeIlieșiu from the male bee larvae, which are harvested intact (the entire contents of the honeycomb cell) in the 7-day of living by using a special technique [1].This research investigates the beneficial antimicrobial action of apilarnil from Sibiu County against six types of pathogens. Materials and methods:Antimicrobial action was tested on pathogenic yeastCandida albicans 103101 and 601and pathogenic and facultative pathogenic bacteria: Enterococcus faecalisATCC 29212, Staphylococcus aureus ATCC 25293, StaphylococcusepidermidisATCC12228, PseudomonasaeruginosaATCC 15442 andEscherichia coliATCC 25922.Minimal Inhibitory Concentration (MIC) and Minimum Concentration for Biofilm Eradication (MCBE) were determined. MIC was measured in microtiter plates with liquid samples containing the pathogens and diluted apilarnil, starting from 1/20 (one part apilarnil and 20 parts liquid broth containing microorganisms) to 1/80; the inhibition action was measured spectrophotometrically. MCBE was determined in Petri dishes containing films of microorganisms. Results:MIC can be used to determine the administration dose of apilarnil in infections. Apilarnil is less efficient against Staph.aureus(a concentration of 1/20 was identified as MIC); it shows medium efficiency against E.faecalis, Staph. epidermidisand E.coli (with a concentration of 1/40 for microorganisms growth) and is very efficient againstC. albicansspecies and Ps. aeruginosa, for whicha ratio of 1/80 (app. 1.25%) is enough to inhibit the microoganisms growth. Once the pathogenic microorganisms form films, apilarnil is no more so effective; it has no effect against films formed by Staph epidermidisand has small action against films produced by the other pathogens (a concentration of app. 10% is necessary for all films formed by the pathogens tested). Conclusions:Apilarnil shows antimicrobial activity against all microorganisms investigated, with MIC growing in the order: Candida albicans = Ps. aeruginosa > E. faecalis=Staph. epidermidis= E. coli > Staph. aureus. Once the pathogens formed a film, it is difficult to destroy it by using apilarnil. Literature: [1] Doşteţan C.C., Veninul de albine şiApilarnilul – tehnologii de recoltare, condiţionare, ambalare, depozitare şi livrare, ConferinţaNaţională de Api-Fitoterapie, ApinutriţieşiApipuncturăApimedexpo, 11-13 mai 2013, Arad

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

DRYING KINETICS OF MEAT PRODUCTS UNDER ISOTHERMAL CONDITIONS

Drăghici O* Faculty of Agricultural Sciences Food Industry and Environmental Protection, University Lucian Blaga of Sibiu, Romania *Corresponding author: [email protected]

Introduction: There are many foods that are subject to drying as a conservation method. On the other hand, there are situations where the loss of moisture is not desired. Process kinetics can be used to highlight the efficiency of a drying process or to find a way to reduce the loss of moisture,. The purpose of this article is to present a simplified kinetic calculation under isothermal conditions for the drying process of food Materials and methods: TGA was carried out using a SDT Q600 instrument (TA instruments, USA). The accurately weighed samples (5 ± 0.01 mg), which had approximately the similar thickness, were placed in the platinum sample pan and heated isothermally at different temperatures, for different durations, in a nitrogen atmosphere (50 ml min-1). Weight loss was then determined over a period of time. The results were analyzed using TA universal analysis software. The SDT Q600 apparatus was previously calibrated for weight and temperatures. Results: If a single mechanism predominates, it is often possible to describe the reaction by a general rate law: d/dt= k (1- )n, where:  = degree of conversion; t = time (min); k = rate constant (min-1); n = reaction order. Considering U be the concentration of water existing in food initial and U- be the concentration of water existing at any other time, the simplest calculation formula the reaction for desorbtion is: d/dt=k(U-) After integration a formula is obtained, which allows rate constant (k) to be calculated according to experimentally determined values (U, , t) Conclusions: this kinetic calculation of the drying process is a simplistic variant, in which the rate constant, k, can be calculated at any point in the reaction. Literature: [1] Ferrão P., Figueiredo A.& Freire F., Drying Technology, 2007, 16:8, 1687-1702. [2] Sampaio R. M., Neto J. P., Perez V. H., Marcos S. K., Boizan, M. A. and Silva L.R., Journal of Food Processing and Preservation, 2017, 41: e12789

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

PHYTONUTRIENTS REGULATING CELLULAR PROCESSES AND THEIR HUMAN HEALTH-PROMOTING EFFECTS

Endre Mathe1,3*, Cecilia Gerogescu2, Violeta Turcus3, Nelli Kinga Olah3, Adriana Neamtu1,Areha Abid1, Gerda Diósi1, Rita Szöke-Kovács1 1University of Debrecen, 138.BöszörményiStr., H-4032, Hungary, 2Lucian Blaga University of Sibiu, 10.Victoriei Bd., Sibiu, 550024, Romania 3VasileGoldis Western University of Arad, 91-93.LiviuRebreanu, Arad, 310414, Romania *Corresponding author: [email protected]

Introduction: Most of our research is focused on the chemomapping of different plant extracts,while their health-promoting effects associated mechanism of action is assessed using Drosophila melanogaster based genetically sensitized systems. Materials and methods: For chemomapping we make use of UHPLC-ESI-MS, GC- MS, MALDI-TOF, while for mechanism of action studies are appliedgenetics, genomics, biochemistry, molecular cell biology and bioinformatics. Results: we have identified severalplant extracts with putative hypoglycaemic and anti- inflammatory phytochemicals. We have developed genetically sensitized multiple models to study the plant extracts molecular and/or cellular mechanism of action with respect to the regulation of chromatin organization, gene expression, redox potential, metabolic profile, etc. Among the characterized extracts, blueberries and fenugreek looks to most promising as they can reduce hyperglycaemia, insulin-resistance and inflammation. Conclusions: Identification and characterization of several plant extracts that can significantly reduce hyperglycaemia, insulin-resistance and inflammation will allow us to formulate novel nutraceuticals that further strengthen the complementary treatment of metabolic syndrome.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

ENHANCED ELECTROCHEMICAL DETECTION OF CARBOHYDRATES

Natalia Festinger1*, JitkaPoštulková2, Sylwia Smarzewska1, Radovan Metelka2, Witold Ciesielski1 1University of Lodz, Faculty of Chemistry, Department of Inorganic and Analytical Chemistry, Tamka 12 Street, 91-403 Lodz, Poland 2University of Pardubice, Faculty of Chemical Technology, Department of Analytical Chemistry, Studentská 95, 532 10 Pardubice II, Czech Republic *[email protected]

Introduction: Carbohydrates are organic compounds consist of carbon, hydrogen, and oxygen. They are widely present in plants and animals and play an important role in structural and metabolic functions. Fructose, glucose, and sucrose were chosen as model samples of saccharides in amperometricexamination.These compounds have sweetening properties and are widely used in nourishment. The developed analysis is of great importance, when monitoring these carbohydrates, which are mainly associated with diabetes mellitus, a very serious illness, which became a civilization disease of the 21stcentury [1-2]. Materials and methods: The examination of selected carbohydrates (fructose, glucose, sucrose) were carried out by amperometric method. Two different working electrodes were used: screen-printed carbon electrodes with ex situ copper film or with a porous copper layer, prepared by the colloidal crystal templating. Results: The chronoamperometricresponses of modified electrodes forglucose, fructose, and sucrose were studiedin order to choose the optimal composition of modified fabricated electrodes.The linear amperometric response was received in concentration range 0.002 – 0.01 mmol·L-1for all studied saccharides. Conclusions: Macroporous copper screen-printed carbon electrodes have been successfully fabricated with different pore diameter of porous structures in order to find appropriate size of pores for the most sensitive amperometricdetection of saccharides: fructose, glucose, and sucrose, very important nutrients and sweeteners. Literature: [1] S.Sattayasamitsathit,P. Thavarungkul, C. Thammakhet, W. Limbut, A. Numnuam, C. Buranachai, P.Kanatharana,Electroanal., 2009, 21, 2371-2377. [2] X. Cao, N. Wang, Analyst, 2011, 136 (20), 4241-4246

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

THE INFLUENCE OF FREEZING ON THE PHENOLIC CONTENT OF THREE TYPES OF BERRIES

Frum A.1*, Georgescu C.2 , Gligor F.1, Lengyel E.2, Stegarus D.3, Tita O.2 1"Lucian Blaga" University of Sibiu, Faculty of Medicine, 2A, Lucian Blaga Street, 5500169, Sibiu, Romania 2"Lucian Blaga" University of Sibiu, Faculty of Agricultural Sciences, Food Industry and Environmental Protection, 7, Dr. I. Ratiu Street, 550012, Sibiu, Romania 3National Research and Development Institute for Cryogenics and Isotopic Technologies - ICIT, 4, Uzinei Street, 240050, Rm. Valcea, Romania *Corresponding author: [email protected]

Introduction: Berries are a source of food that provides a lot of health benefits for the consumers. The determined health benefits for some highly consumed berries, as: blueberries, raspberries and red currant, are linked to their content in phenolic compounds, which are known to possess antioxidant properties. The aim of this study is to determine the content in phenolic compounds and to analyze their stability during freezing. Materials and methods: The content in phenolic compounds was determined for berries preserved in two different ways, by freezing and then drying and by drying immediately after harvesting. The compounds of interest were extracted by using four methods and they were analyzed by using a spectrophotometrical method for the determination of the total polyphenols and an optimized HPLC method for the identification and quantification of several phenolic compounds. Results: The greatest quantity of total phenolic compounds was determined for blueberries, followed by raspberries and then red currant. Regarding the phenolic compounds analyzed, blueberries were the best source of quercetin, rutin, gallic acid, caffeic acid and chlorogenic acid and red currant was the best source of (+)-catechin. The identification of (+)-catechin, rutin, caffeic acid and chlorogenic acid was not possible for raspberry, and gallic acid and caffeic acid for red currant. Conclusions: The small differences between the quantities of phenolic compounds found regarding the preservation methods lead us to believe that in terms of the phenolic compounds determined, the analyzed berries are stable if frozen.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

CHEMICAL CHARACTERIZATION OF SOME EXTRACTS FROM ROMANIAN BILBERRY FRUITS

Georgescu C.*1, Frum A.2, Mironescu M.1, Mathe E.3,4 1Faculty of Agricultural Sciences Food Industry and Environmental Protection, University ”Lucian Blaga” of Sibiu, Romania 2Faculty of Medicine, University ”Lucian Blaga” of Sibiu, Romania 3Faculty of Medicine, ”VasileGoldis” Western University of Arad, Romania 4Faculty of Agriculture and Food Science and Environmental Management, University of Debrecen, Hungary Corresponding author: [email protected]

Introduction.Bioactive components from plants are nowadays an important source of exploitation for many applications in various fields such as: pharmaceutical, medical, food and cosmetic.Bilberry (VacciniummyrtillusL.) is a dark blue fruit, similar in appearance to blueberries but smaller, softer and darker. Romanian bilberries are growing in the mountain area and are appreciated byconsumers for their taste and for their characteristicsthat are good for health. Dietary supplements and innovative foodscan be obtained by exploiting the beneficial effects of bilberries,such as: the strenghtening of the blood vessels,the improvement of thebloodcirculation,the treatment ofdiarrhea, etc. The aim of this study is to obtain different extracts and todescribe their chemical composition. Materials and methods: Three types of extracts obtained from Romanian bilberry fruits were analysed under different working conditions. 500 mg bilberries were extracted using 10 mL solvent, at 40ºC, for 30 minutes in the ultrasound bath. For the first extraction the solvent was distilled water, for the second one, methanol and for the third one, methanol and distilled water (1:1). The extracts were analysed by LC-MS and their antioxidant activity was evaluated using DDPH. Results: The results obtained showed different compositions of the analysed extracts. Inthe first extract 69 compounds have been separated and identified, inthesecond extract 85 compounds and in the third extract 88 compounds. Thesecompoundsbelong to different classes,like: aminoacids, carbohydrates, vitamins, flavonoids, polyphenols, lactones, anthocyanins and organic acids. The antioxidant activity of the analysed extracts, expressed as a percentage, was between 75 and80%. Conclusions: Interestingforthe first extract is the presence of choline, an aminoacid responsible forthe good functioning oftheliver.The extracts contain some essential aminoacids,like: lysine, tyrosine, tryptophan and. All the extracts contained compounds responsible forthe antioxidant activity, like: polyphenols, flavonoids and vitamins.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

UBIDECARENONE QUANTIFICATION IN FOOD SUPPLEMENTS -A NOVEL HPLC METHOD

Gligor F 1, Crăciun I*2, Dobrea C 1, 2, Chiş A1, 2 1”Lucian Blaga”University of Sibiu, Faculty of Medicine,Preclinical Department, Pharmacy Specialization, 2A Lucian Blaga Street, 550169 Sibiu, Romania 2Polisano Pharmaceuticals SA, 156 Alba Iulia Avenue, 550052, Sibiu, Romania *Corresponding author:[email protected]

Introduction: Ubidecarenone, also known as coenzyme Q10 or CoQ10, is a biologically active compound similar in chemical structure to vitamins K and E[1]. CoQ10 is naturally produced in the body. It is a fat soluble antioxidant and plays an important part for the Krebs cycle.Coenzyme Q10 levels decrease with age and may be low in people with heart diseases, Parkinson's disease, cancers, muscular dystrophies, and diabetes[2].In order to supply this molecule in high concentrations, the food supplements market offers several products. The aim of this study consisted in the development of a rapid and reliable high performance liquid chromatography (HPLC) method for ubidecarenone identification and assay in food supplements, trying to offer a robust, direct and convenient solution. Materials and methods: A number of food supplements containingubidecarenone were tested.Detection and quantification were achieved at 275 nm Analytical grade ethanol was used as solvent for extraction, HPLC separation was performed using a chromatographic column C18 and a mobile phase consisting of a mixture of methanol and anhydrous ethanol at a flow rate of 2 mL/min. Results: The ubidecarenonecontent of the tested products was in accordance to quantities mentioned by the producers. Most analytical methods currently available involve a reversed-phase high-performance column liquid chromatographic (HPLC) separation of CoQ10 from excipient materials followed by UV quantification [3]. Conclusions: Ubidecarenone was successfully separated using this method. The method is rapid, efficient and does not involve equipment not commonly found in an analytical chemistry laboratory.

Literature: [1] Orozco D, Skamarack J, Reins K, Titlow B, Lunetta S, Li F, Roman M,Determination of ubidecarenone (coenzyme Q10, ubiquinol-10) in raw materials and dietary supplements by high- performance liquid chromatography with ultraviolet detection: single-laboratory validation, J AOAC Int,2007, 90(5), 1227-36 [2] Hernández-Camacho JD, Bernier M, López-Lluch G, Navas P. Coenzyme Q10 Supplementation in Aging and Disease. Front Physiol, 2018, 9, 44, 1-11 [3] Temova-Rakuša Ž, Srečnik E, Roškar R.Novel HPLC-UV Method for Simultaneous Determination of Fat-soluble Vitamins and Coenzyme Q10 in Medicines and Supplements. ActaChimSlov, 2017, 64(3), 523-529

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

MALOLACTIC FERMENTATION IN RED WINES

Lengyel E .1“Lucian Blaga” University of Sibiu, Faculty of Agricultural Sciences, Food Industry and Environmental Protection, 7, Dr. I. Ratiu Street, 550012, Sibiu, Romania *Corresponding author: [email protected]

Introduction: Malolactic fermentation is a biological process of wine and consists in the degradation of malic acid from wine to lactic acid and CO2. Lactic bacteria produce small amounts of acetoline, some of which can be oxidized into diacetyl, a substance with a specific odor of butter. Increasing the diacetyl concentration is one of the most important contributions of lactic bacteria to the aroma of wine. In high concentrations, they give the wine a strong flavor of butter, while in low concentrations, diacetyl contributes to the aroma of nuts, yeasts or caramel[1,2]. Materials and methods: six red sweet wine from Miniș Cellar Identification of the concentration of malolactic bacteria in wine and quantitative determination of L-malic and L-lactic acid in order to highlight the degradation of malic acid were comparison with a malic acid control by the chromatography paper method. Results: In the experiment, by estimating malic acid by ch. paper, we analyzed several samples of wine stored in environmental conditions (temperature and humidity factors) identical to pursue malolactic fermentation at different times.

Sample 1 shows the standard culture of lactic bacteria present in malic acid; sample 2 (there is a significant culture of malolactic bacteria present in wine during its fermentation), in samples 2 and 3 these lactic bacteria lack due to the conclusion of the fermentation process and in the last three samples due to fermentation of lactic bacteria we already observe the presence of L- malic and L-lactic acid (as well as L-tartaric acid present only in the 6th sample). Conclusions: The malolactic fermentation is influenced by the temperature, humidity and the physico-chemical characteristics of the wines (pH, total acidity, alcoholic content in free and total dioxide). Literature: [1] Gheorghiță M. și colab., 2006 - Oenologie, vol.1, Editura Sitech, Craiova, p. 314-326 [2] Alexandru A., 2002 - Manual de lucrări practice în oenologie, Editura Fundației Universitatea ”Dunărea de jos”, Galați, p.61-62

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

IDENTIFICATION AND QUANTIFICATION OF SOME VALUABLE VOLATILE COMPOUNDS FROM INDIGENOUS DISTILLATES

Lengyel E1, Stegăruș D2 .1“Lucian Blaga” University of Sibiu, Faculty of Agricultural Sciences, Food Industry and Environmental Protection, 7, Dr. I. Ratiu Street, 550012, Sibiu, Romania 2 National Research and Development Institute for Cryogenics and Isotopic Technologies - ICIT, 4, Uzinei Street, 240050, Râmnicu Vâlcea, Romania *Corresponding author: [email protected]

Introduction:The distillates, especially the trade mark consecred ones, marketed under the designation of origin depend to a large extent on the quality of the raw material, technology but also on the pedoclimatic factors in which the plant develops [1]. An aromatic characterization of these leads to the selection of the optimal variants necessary for a valuable appreciation of the final product [2]. The aims of this paper is to analyze by GC-FID methods a series of samples of plum distillates from the southern part of our country. Materials and methods: 9 plums distillates; the determination of the ethanol, methanol and flavor concentration was performed by the method GC / FID (gas-chromatograph coupled with flame ionization detector, using the HeadSpace method in advance. The system includes a Varian 450 GC FID Gas Chromatograph equipped with a Thermo Scientific TG-WAXMS capillary column (Waltham, MA USA) (60 m x 0.32 x 0.25 μm). The GC-FID method used has been validated so that the results obtained can be considered by the specialists [3]. Results: In the distillates studied, higher alcohols, esters, aldehydes and terpenes have been identified and quantitated, compounds which contribute to the formation of aromas in the fruit but also in the distillate. The values obtained for superior alcohols were in the range of 394.8462 mg/L to 1422.3559 mg/L, the esters between 1.3587 mg L and 5.9482 mg/L and the aldehydes did not exceed 1426.719 mg/L and also, the terpenic compounds amounted to 2853,438 mg/L. Conclusions: The results obtained show that for the same fruit variety, the distillate obtained has a distinctive fingerprint of its flavor compounds, depending on the area of origin. Literature: [1] Ding X, Wu C, Huang J, Zhou R, Changes in Volatile Compounds of Chinese Luzhou- Flavor Liquor during the Fermentation and Distillation Process, J Food Sci. 2015,80(11):C2373- 81 [2] Awad P, Athès V, Decloux ME, Ferrari G, Snakkers G, Raguenaud P, Giampaoli P, Evolution of Volatile Compounds during the Distillation of Cognac Spirit, J Agric Food Chem. 2017, 65(35):7736-7748. [3] Stegarus D.I. Botoran O, Ciucure C, Ionete R, Lengyel E, The aromatic evaluation of distillates made from sour cherries from well-known regions, SGEM2017 Vienna GREEN Conference Proceedings, 2017, 17, ( 63), 365-372

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

A NEW HPLC METHOD TO ASSAY RESVERATROL IN FOOD SUPPLEMENTS

1 1, 2 2 1 1, 2 GligorF , Chiş A , Crăciun I ,Rus L , Dobrea C* 1”Lucian Blaga”University of Sibiu, Faculty of Medicine,Preclinical Department, Pharmacy Specialization, 2A Lucian Blaga Street, 550169 Sibiu, Romania 2Polisano Pharmaceuticals SA, 156 Alba Iulia Avenue, 550052, Sibiu, Romania *Corresponding author:[email protected]

Introduction: Resveratrol has numerous benefits for human health: antioxidant, anti- inflammatory and cytoprotective [1]. In order to supply this molecule in high concentrations, the food supplements market offers several products. Also innovative pharmaceutical forms containing resveratrol are being tested [2]. The aim of this study consisted in the development of a rapid and reliable high performance liquid chromatography (HPLC) method for resveratrol identification and assay in food supplements, trying to offer a robust, direct and convenient solution. Materials and methods: Resveratrol extract and food supplements containing resveratrol were tested. Analytical grade methanol was used as solvent for extraction, HPLC separation was performed using a chromatographic column C18 and a mobile phase consisting of a mixture of methanol and water at a flow rate of 1.5 mL/min. The UV detection was performed at 303 nm. Results: The resveratrol content of the tested products was in accordance to quantities mentioned by the manufacturers. Several more laborious methods for the assay of resveratrol are available: HPLC method, HPLC-PDA-MS/MS, constant-wavelength synchronous spectrofluorimetry[3]. Conclusions: Resveratrol was successfully separated using this method. The method provided a fast and cost efficient way to be used for assay of resveratrol in food supplements.

Literature: [1] Malhotra A, Bath S, Elbarbry F. An Organ System Approach to Explore the Antioxidative, Anti-Inflammatory, and Cytoprotective Actions of Resveratrol. Oxid MedCelLongev, 2015, 2015(803971), 1-15 [2] Francioso A, Cossi R, Fanelli S, Mastromarino P, Mosca L. Studies on Trans- Resveratrol/Carboxymethylated (1,3/1,6)-β-d-Glucan Association for Aerosol Pharmaceutical Applications. IntJMolSci, 2017, 18(5), 967-978 [3] E. Moretón-Lamas, M. Lago-Crespo, M.A. Lage-Yusty, J. López-Hernández, Comparison of methods for analysis of resveratrol in dietary vegetable supplements. Food Chem, 2017, 224,219-223

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

BIOSYNTHESIS OF PHYTASE ON MEDIUMS WITH WHEAT BRAN

Lisitskaia T., Shmeleva V. Department of technology of microbiological synthesis, St. Petersburg State Technological Institute (technical university), Saint-Petersburg Moskovsky prospect, 26 [email protected]

Introduction: An important role in the cleavage of phytates in products of plant origin is played by the enzymes phytases (EC 3.1.3.72). In many cases processing of products by phytase allows to increase their nutritional value. In previous studies, we isolated the phytase producer -micromycetes Aspergillus niger van TieghemTI 12 which forms an extracellular enzyme duaring cultivation on a liquid glucose-asparagine medium with phytin [1]. We have studied the possibility of replacing the expensive components of the nutrient medium for the biosynthesis of phytase to cheaper ones. Materials and methods: A.niger was cultivated on a mediums of the following composition, g/l: wheat bran - 15-40, K2SO4 - 0,2, MgSO4 - 0,2, yeast extract — 0,2. Activity of phytase was expressed as the number of micromoles of phosphates which are cleaved during hydrolysis of phytic acid for one minute at 300C. Results:The biosynthesis of phytase was studied on media with different contents of wheat bran.The concentration of bran was varied in a nutrient medium from 15 to 40 g/l. It was found that the maximum specific activity of phytase is observed when the content of bran in the medium is 30 g/l. Analysis of the culture liquids showed that during the cultivation of Aspergillus niger van TieghemTI 12 for 8 days there is an accumulation of free phosphates, the amount of which reaches 57% of the phosphate content in the phytates of bran. Since the accumulation of phosphates in the medium can lead to repression of phytase synthesis, we have studied the possibility of replacing part of the bran in the nutrient medium with starch. For this, nutrient media with different ratios of bran and starch were used. The data obtained indicate that it is not advisable to replace any part of bran in the medium with starch. Conclusions: Thus, for a cultivation of the phytase producer A.niger van TieghemTI 12, a cheap nutrient medium containing wheat bran as the source of carbon, phytates and phosphorus can be used. Literature: [1] T.Lisitskaia, V.Shmeleva Journal of EcoAgriTourism, 2016.- V.12.- № 1(32).- P.66-68.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

PHYTOCHEMICAL PROPERTIES AND EXOPOLYSACCHARIDE PRODUCTION FROM APPLE PEEL

Melih G1*, Özlem A2 1 The University of Gümüşhane, Şiran Mustafa Beyaz Vocational School, Department of Food Processing, Gümüşhane/ Turkey 2The University of Gaziosmanpaşa, Faculty of Natural Sciences and Engineering, Department of Food Engineering, Tokat/Turkey *Corresponding author: [email protected]

Introduction: There are intensive studies around the world for the valorization of the food waste. In this study, the potentials of exopolysaccharide production and phytochemical properties ofapple peels was investigated. Materials and methods: Total carotenoid, beta-carotene, ascorbic acid, anthocyanin, total phenolic and flavonoid contents of the peels were determined. The antioxidant activity was analysed according to TEAC, FRAP and DPPH methods. For the bacterial cellulose (BC) production, previously isolated cellulose-producing bacteria Komagataeibacterhansenii GA2016 was used. The peel was hydrolysed with dilute acidand its composition was determined. Hydrolysatewas used for BC production and the production was carried out at 28-32°C for 21 days under static conditions.The physicochemical, thermal, structural and morphological properties of BC were determined and the results were compared with plant cellulose. Results: It was determined that apple peelswere rich in phytochemicals. The produced BC from the apple peel hydrolysates had thinnerfiber diameter than plant cellulose. Its crystallinity and thermal stability were found to be higher than plant cellulose. Conclusions: It was concluded that apple peels could be a potential sources of phytochemicals and exopolysaccharide production.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

ELECTROANALYTICAL STUDIES OF SESAMOL

Morawska K. 1*, Smarzewska S. 1, Metelka R.2, Ciesielski W.1 1 Department of Inorganic and Analytical Chemistry, University of Lodz, Tamka 12, 91-403 Lodz, Poland 2 Department of Analytical Chemistry, University of Pardubice, 53210 Pardubice, Czech Republic * e-mail: [email protected]

Introduction: Sesamol (SES, 1,3-benzodioxol-5-ol, Fig. 1) is the predominant active component of sesame oil obtained from Sesamum indicum. Sesamol is a phenolic derivative which acts as a neuroprotective agent and exhibits a broad range of biological effects such as hepatoprotective, anti-cancer, anti-inflammatory and anti- aging properties [1-3].

Fig. 1 Chemical structure of sesamol In this paper, electrochemical behavior of SES is presented. Materials and methods: The analysis was carried out on bare glassy carbon electrode. For analytical purposes square wave voltammetry (SWV) was utilized. The influence of various factors such as pH, buffer composition and SW parameters was studied. Results: The best results in terms of signal shape and intensity were recorded in Britton-Robinson buffer at pH 2.0. Linearity of peak current on concentration of sesamol was found in the range from 3.0 to 100.0 μM with a detection limit of 0.5 μM. Conclusions: The obtained results allow us to state that it is possible to carry out quantitative analysis of sesamol on glassy carbon electrode. Additionally, short determination time, low cost and environmental friendliness are the main advantages of the proposed procedure. Literature: [1] N.R. Prasad, T. Mahesh, V.P. Menon, R.K. Jeevanram, K.V. Pugalendi, Environ Toxicol. Pharmacol, 2005, 20, 1–5 [2] R.C. Hou, Y.S. Chen, C.H. Chen, Y.H. Chen, K.C. Jeng, J Biomed Sci, 2006, 13, 89–99. [3] S. Sharma, I.P. Kaur, Int J Dermatol, 2006, 45, 200–208.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

THE INFLUENCE OF DIFFERENT SWEETENERS ON IN VITRO STARCH DIGESTION ON BISCUITS WITH WHEAT FLOUR AND WHOLE BARLEY FLOUR

Nakov G.1*,Jukić M.2, Vasileva N.1, Stamatovska V.3, Necinova L.4, KocevaKomlenić D.2 1Department of Biotechnology and Food Technology,University of Ruse “Angel Kanchev” – branch Razgrad, blv. AprilskoVastanie, 47 Razgrad 7200, Bulgaria 2Josip JurajStrossmayer University of Osijek, Faculty of Food Technology Osijek, FranjeKuhača 20, HR-31000 Osijek, Croatia 3"St. KlimentOhridski” University of Bitola, Faculty of Technology and Technical Sciences, DimitarVlahovbb, 1400 Veles, Republic of Macedonia 4Health Food Zegin, MajkaTereza 25 Skopije 1000, Republic of Macedonia *Corresponding author: [email protected]

Introduction: Biscuits are products in which the qualitative characteristics depend primarily on the flour used. Digestion of starch influence on the glycemic index. It is important to know the percentage of starch digestion (degradation) in the body. Materials and methods: Biscuits were produced at the laboratory at the University of Ruse “Angel Kanchev” – branch Razgrad, department of Biotechnology and Food Technology, in accordance with AACC Method 10-50D [1].In vitro starch digestionof produced biscuits from wheat flour and barley flour in different proportion (0%, 30%, 50%, 70% and 100%) with various sweeteners was studied: sucrose, solution of glucose and a mixture of sucrose and a glucose solution for 0 min, 60 min, 12 min and 180 min according to a method presented by Barbaraet al., (2015) [2]. Results: It has been established that with extension of time, digestion of starch increases. The lowest starch digestion had biscuits produced with sucrose as sweetener, while the highest digestion grade had biscuits produced with a sweetener solution of glucose (except for biscuits produce form 100% barley flour). Conclusions: According to the test carried, it has been established that all types of biscuits produced from wheat flour and barley flour (in different ratio) have the lowest In vitro digestion when sucrose is used as a sweetener.The highest In vitro digestion is when a glucose solution is used as a sweetener, except in biscuits produced form 100% barley flour, where the largest In vitro digestion is when a mixture of glucose solution and sucrose is used as a sweetener. Literature: [1] AACC 10-50D (2000). Baking Quality of Cookie Flour, Approved Methods of the Association of Cereal Chemists, 10th ed. AACC, St. Paul, MN. [2]Barbara S., Andrea C., Gabriella P. Food Chemistry, 2015, 174, 219–225.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

ESL MILK – TECHNIQUES FOR THE DETECTION OF DIFFERENT HEAT LOADS

Dinkci N.* Ege University Faculty of Agriculture Department of Dairy Technology 35100 Bornova-Izmir, Turkey *Corresponding author:[email protected]

Introduction:Different heat loads (time/temperature combinations) appliedto liquid milk influence the quality of the final product and lead toenormous nutritional (e.g., vitamin loss, protein denaturation),sensorial (e.g., cooked flavour, brown colour) and chemical (e.g.,Maillard reaction products, unfolding of proteins) modifications. Materials and methods: Toevaluate changes induced during processing, a number of biologicaland chemical indicators have been proposed. Practically, heat load indicators/thermal time integrators (TTIs) describe heat sensitive components, already present or formed in milk during heat treatment, allowing a direct and quantitative assessment of the prior process impact without the detailed knowledge of the actual heat treatment history of the product. Results:TTIs can be distinguished as follows: type I-indicators include degradation, denaturation and inactivation processes of heat-labile components (e.g., whey proteins, vitamins, enzymes). Type II-indicators describe the formation of substances which are (almost) not present in raw milk (e.g., furosine, hydroxymethylfurfural and lactulose). Type I-indicators are suitable tools for the evaluation of lowheat treatment, whereas type II-indicators are more effective for the assessment of a higher heat load applied and high-heated products. Heat induced unfolding occurs above 70-80ºC (α- lactalbumin) and 65ºC (β-lactoglobulin). Conclusions:The remaining concentration of undenatured α-lactalbumin and β- lactoglobulin after a thermal treatment can be used as a useful tool to estimate the heat load of processed milk. The type II-indicator furosine, is associated with the early stage of Maillard reaction. As milk constitutes a lactose-rich product, type II-indicator lactulose can be determined as well. Lactulose is not detectable in raw milk and its concentration increases with increasing heat load applied on milk.Therefore;remaining acid-soluble α-lactalbumin and β-lactoglobulin as well as type II-indicators, furosine and lactulose can be used as indicators for ESL milk.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

DYNAMICS OF SOME POLYPHENOLIC COMPOUNDS DURING VINIFICATION OF GRAPE VARIETIES CABERNET SAUVIGNON

Lisov N.* (1), Madzgalj V.(2), Čakar U.(3), Despotović S.(1), Petrović A.(1), Gojković- Bukarica Lj. (4) 1Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Serbia 2 „13. Jul Plantaže” a.d., Podgorica, Montenegro 3 Department of Bromatology, Faculty of Pharmacy, University of Belgrade, Serbia 4Institute of Clinical pharmacology and Pharmacology and toxicology, Medical School, University of Belgrade, Serbia *[email protected]

Introduction: Phenolic compounds have beneficial effects on human health (anti- inflammatory, antioxidative and anticancer activity). The aim of this study was to determine the moment during alcoholic fermentation when the maximum amount of certain phenolic compounds was extracted. In focus were gallic acid, catechin, and myricetin. Materials and methods: Grape variety Cabernet Sauvignon have been harvested in the state of technological maturity. Phytosanitary state: 100% health, sugar and must 23% and total acid in must 6,8 g/l. Alcohol fermentation with maceration carried out by micro vinification method at temperatures of 25◦C using piggeagé. Free sulfur dioxide (5 g/hl) was added to grape pomace. Saccharomyces cerevisiae was used (BDX, Lallemand, Canada) in the amount of 20 g/hl and pectolytic Enzyme Color Plus (Enartis, Italy) in the amount of 2 g/hl. Liquid parts were separated after 3, 5, 7, 14, 21 day, respectively and fermented without contact with the solid phase (seeds and skin). Determination of the amount of catechin, gallic acid, and myricetin was performed using Waters Acquity UPLC H-Class with the mass detector (Waters TQ -Tandem Quadrupole, WAT-176001263). Results: It was found that the dynamics of extraction during alcohol fermentation all three phenolic compounds take place exponentially. [1] Maximum of extraction for gallic acid was at fourteen day of maceration (0.0014 mg/l), and for myricetin (0,0288 mg/l) and catechin (0,1770 mg/l) fifth day of maceration. After these maxims, there is an exponential decrease in the number of phenolic compounds detected, which can be explained by their mutual interactions (oxidation, polymerization, condensation). [2] Conclusions: These results indicate that optimal time for the maximal value of extraction of catechin and myricetin was at the beginning of fermentation (fifth day) and for some phenolic acid, as gallic acid, was close to ending of fermentation. Literature: [1] Encarna G.,P., Rocio G.,M., Jose María L.,R., Adrián M., C., and Jose Ignacio F., F., Phenolic compounds and color stability of red wines: effect of skin maceration time, Am. J. Enol. Vitic. 2001, 52, 266-270 [2] Urska, V., Andreja, V., Julij, N., Effect of red wine maceration techniques on oligomeric and polymeric proanthocyanidins in wine, cv. Blaufränkisch, Vitis, 41 (1), 2002, 47-51

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

EXTRACTION KINETIC OF RESVERATROL AND TOTAL PHENOLIC COMPOUNDS DURING VINIFICATION OF GRAPE VARIETIES MERLOT AND SMEDEREVKA

Petrović A. (1)*, Lisov N. (1), Madzgalj V.(2), Čakar U. (3), Despotović S.(1), Gojković- Bukarica Lj. (4) 1Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Serbia 2 „13. Jul Plantaže” a.d., Podgorica, Montenegro 3 Department of Bromatology, Faculty of Pharmacy, University of Belgrade, Serbia 4 Institute of Clinical pharmacology and Pharmacology and toxicology, Medical School, University of Belgrade, Serbia *[email protected]

Introduction: Resveratrol (trans-3,5,40-trihydroxystilbene) is a phenolic phytoalexin produced by grapevines in response to fungal infection. It exists in trans- and cis- isomeric forms. Numerous studies supported a role of dietary resveratrol in the prevention of cardiovascular diseases. Materials and methods: Wines were made at the oenological station Radmilovac of Faculty of Agriculture, Zemun, Belgrade from grapes Merlot and Smederevka. After destemming, the grapes were crushed and free sulfur dioxide was added 5 g/hl. Alcoholic fermentation with maceration is carried out by micro vinification method. The grapes of Smederevka variety were processed according to the procedure for obtaining red wines. Alcoholic fermentation was conducted with BDX yeast (Lallemand, Canada) added to a concentration of 20 g/hl. The determination of trans- resveratrol is performed using reverse phase HPLC with UV detection. (Hitachi 655A- 11, column Bishoff Hyperchrome Hypersil 25cm x 4.6mm). The total phenols were determined using the Folin-Ciocalte method. Results: The maximal value of extraction of resveratrol from the grape skin is achieved after the ninth day of maceration (2.30 mg/l) in the Merlot variety, while in the Smederevka variety max peak was after eight days (1.20 mg/l) from the beginning of fermentation. Maximum extraction of phenolic compounds in the Merlot variety was achieved after 14 days (2090 mg/l), and in Smederevka after 10 days (500 mg/l). [1][2] Conclusions: Extraction of resveratrol follows the kinetics of extraction of other phenolic compounds. Also, when the white grapes (Smederevka) are processed according to the technology of red wines, eight times more resveratrol is obtained compared to control. Literature: [1] Gambuti, A., Strollo, D., Ugliano, M., Lecce, L., Moio, L. trans-Resveratrol, Quercetin, (+)- Catechin, and (-)-Epicatechin Content in South Italian Monovarietal Wines: Relationship with Maceration Time and Marc Pressing during Winemaking. J. Agric. Food Chem. 2004, 52 (18), 5747-5751 [2] Eder, R., Wendelin, S., Vrhovsek, U. Influence of viticultural and enological factors on the concentracion of resveratrols in grapes and vine. XXV CongresMondial de la Vigneet du Vin, 2000, 79-86

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

PHYSICO-CHEMICAL AND MICROBIOLOGICAL STABILITY STUDY ON FRESH SEABUCKTHORN (HIPPOPHAE RHAMNOIDES) FRUITS

Popescu C.*1, 2, Manea Ş.1, Ivopol L.1, Popiniuc C.3, Dune A.1 1S.C. Hofigal Export Import S.A., Bucharest, Romania 2Faculty of Pharmacy, “Vasile Goldiş” Western University, Arad, Romania 3Innergy (SC INNER Chi Nature srl), Constanta, Romania - working point, Voluntari, Romania *Corresponding author: [email protected]

Introduction: Sea buckthorn (Hippophae rhamnoides) [1] fruits are rich in some of the rarest antioxidants in the world or combination of antioxidants that provide a powerful defence against many health conditions, high levels of natural Vitamin C, carotenoids, and phenolic compounds, tocopherols, phenols, flavonoids, tannins, and more than 20 minerals. Sea buckthorn berries are also a great and huge source of essential fatty acids and can protect the skin from premature aging and reduce the effects of environmental pollution. The stability studies carried out were aimed at identifying the conditions in which the fresh fruits of the Sea buckthorn can keep as long as possible their physicochemical and microbiological properties. Materials and methods: We used fresh fruits from organic farming harvested in 2016, in south west of Romania. The samples were kept for the same period of time under two conditions: room temperature and refrigeration conditions. Methods of analysis for this complex study were those provided by the European Pharmacopoeia 9th Edition, the edition in force [2] and the specialty literature. Results: Samples keep their physico-chemical parameters – Appearance: Color; Odor; Drying loss, %; Ash, %; mineral and microelements content, but not microbiological ones (degraded fruits, with mouldy points, with strong fermentation smell) after about 24 days on the fresh fruits kept in the refrigerator and three days at room temperature. Conclusions: The results of the stability study conducted on freshly refrigerated fruit (20C - 80C) completely preserves its physico-chemical and microbiological properties for at least 24 days, in the same manner as those stored at room temperature for no more than 3 days. Literature: [1] Shafqat U., Muhammed K., World Journal of Dairy & Food Sciences 2013, 8 (1): 67-73, ISSN 1817-308X © IDOSI Publications, 2013 DOI: 10.5829/idosi.wjdfs.2013.8.1.1119 [2] European Pharmacopoeia 9th ed. (2017), Strasbourg, FR: European Directorate for the Quality of Medicines.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

THE EXTRACTIVE PROCEDURES OF ANTHOCYANIN COMPOUNDS IN FOOD MACERATES

Şandru D M1 .1“Lucian Blaga” University of Sibiu, Faculty of Agricultural Sciences, Food Industry and Environmental Protection, 7, Dr. I. Ratiu Street, 550012, Sibiu, Romania *Corresponding author: [email protected]

Introduction:Anthocyanins can protect the body from adverse reactions and free radicals [1]. Anthocyanins can also provide protection against degenerative diseases. In technology, anthocyanins are used as natural dyes [2].This study aimed at identifying and quantifying the anthocyanin compounds in Hawthorn, a plant with high bioactive potential and superior antioxidant activity. Materials and methods:Crataegusmonogyna fruit pre-crushed in the ball mill, 96% v/v alcohol for concentration analysis The samples were incubated at 40C, 70C and 140C for 24 h, 48 h, 72 h. The extraction was done with potassium chloride and sodium acetate. The pH of the potassium chloride solution is 1, and that of the sodium acetate is 4.5. We used a 1:10 dilution. Results: The experimentshows a comparative amount of anthocyanins identified in Crataegus monogyna fruit in macerates that were incubated for 24 hours, 48 hours şi 72 hours at 40C.It can be observed that, at 72 hours, the amount of anthocyanins is twice higher than at 48 maceration hours, and 8 times higher than at 24 hours.

Conclusions: The highest amount of anthocyanidin related to 1 l alcoholic extract was found in the case of samples macerated after 72 hours. Literature: [1]Scalbert A., Williamson G., 2000-Dietary intake and bioavailability of polyphenols. J Nutr., 130 (8s): 2073S-85S. [2]Socaciu C., 2007-Food colorants: chemical and functional properties, Boca Raton: Taylor & Francis, p. 616-617

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

THE QUANTIFICATION OFESTERS FROM AUTOCHTHONOUS PLANTS WITH GC/FID SYSTEM

Introduction:The Bilberry (Vaccinium myrtillus) have a positive impact on capillaries [1].The Artichoke (Cynara scolymus) contains a polyphenols, and other bioactive compounds [3]. Chicory (Cichorium intybus) is known for his antimicrobial activity and high anthelmintics [11, 13, 5]. The most significant are the esters, the way to dose and identify them being possible by using modern methods like gas phase chromatography. Materials and methods:Plants with bioactive potentially: blueberries, artichoke, chicory, dumb, fennel, thorn, juniper, mint, cranberry, hawthorn, wormwood, willow herb, lemon balm, St.John'sworth, oregano, centaury. The plants was dried and ground. The powder was homogenized in ethanol 50% for extraction of bioactive components in a ratio of 1:10 for 24 hours. The samples were filtered and brought to dryness. The extract was dissolved in ultrapure water 1:1. The esters were performed by using the GC / FID system (gas chromatograph coupled with ionisation flame). The standards used was purchased from Sigma Aldrich. Results: There is a significant variation in theconcentration of esters from the studied plants. It is notedappreciable values on Teucriumchamaedrys 27.0172 mg/L and decreased values by 17% for Vacciniummyrtillus. Conclusions: Every single plant we used in this study has amounts ofbioactive compounds that contribute to their use in food and pharmaceutical industries. It was detected that the lowest amounts of esters were found in juniper (Juniperuscommunis) and the maximum in dumb (Teucriumchamaedrys). The intermediate values can be seen on artichoke (Cynarascolymus), oregano (Origanumvulgare), St. John's wort (Hypericumperforatum). Literature: [1]Oancea S., Grosu C., 2013- Effect of Vaccinium myrtillus anthocyanin extract on lipid oxidation in cod liver oil, Rom. Biotech. Lett, 18(1), p. 7897-7903. [2]Street A.R., Sidana J., and Prinsloo G., 2013- Cichorium intybus: Traditional Uses, Phytochemistry, Pharmacology and Toxicology, Evidence-Based Complementary and Alternative Medicine,13 pages http://dx.doi.org/10.1155/2013/579319. [3] . Wider B., Pittler M.H., Thompson-Coon J., Ernst E., 2013- Artichoke leaf extract for treating hypercholesterolaemia,Cochrane Database Syst Rev

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

FACTORS INFLUENCING WINE-MAKING AUTHENTICITY IN TERMS OF GEOGRAPHICAL ORIGIN

Tița O.1*, Radu E.2, Tița M.A.1, Stoica G.3, Anton S.3, Tița M.A.1 1LucianBlaga University of Sibiu, 10 Victoriei, Street, 550 012, Sibiu, Romania 2Ialomita County School Inspectorate, Lacului Street, 920 012, Ialomița, Romania 3Feteşti Food Technology Technological Highschool, Sirenei Street,925150, Fetești, Ialomița, Romania *Corresponding author: [email protected]

Introduction: Wine must be personified and bear the specific imprint of the factors underlying its realization: the variety, the natural conditions and the production technology. Materials and methods: The analysis of mineral elements of wines is the main means of authenticating the geographical origin of wines, especially for elements that are least influenced by technological factors. Thus Li and Rb have the greatest relevance being analyzed by ICP-MS inductively coupled plasma mass spectrometry. Results: Authentication of the geographical origin of wines is quite difficult because the results of the sensory and analytical investigations must be correlated with the factors in the given wine ecosystem, which often show very large variations. At present, instrumental analysis is being used, which, with the help of some performing techniques and equipment, manages to separate and identify compounds in very small amounts or even traces and to highlight the presence of foreign components. Conclusions: The mineral analysis of the soils on which the vine is cultivated provides precise elements regarding the authentication of the geographical origin of the wines. Although they are in small quantities or only in the form of traces a number of elements such as Al, Ba, Fe, K, Rb, Sr, Zn, Li, Mn, Cr, Cd, Ni, Cu, Cb, Ga can provide valuable information on the authenticity of wines according to the area of origin. Literature: [1] Banu C. şi col., Manualul inginerului de industrie alimentară, Editura Tehnică, Bucureşti, 1999.

[2] Bulancea, M., Autentificarea, expertizarea şi identificarea falsificărilor produselor alimentare, Editura Academica, Galaţi, Romînia, 2002

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

INFLUENCE OF ACCIDENTAL ENVIRONMENTAL AND TECHNOLOGICAL FACTORS ON WINE QUALITY IN THE REGION OF MOLDOVA

Tița O.1*, Rebenciuc I.2, Tița M.1, Mihai Țițu1 1LucianBlaga University of Sibiu, 10 Victoriei, Street, 550012, Sibiu, Romania 2Ștefancel Mare University of Suceava, 12 Universității Street, 720 229, Suceava, Romania *Corresponding author: [email protected]

Introduction: Obtain new information on the bioavailability of pollutants in wine, useful information for monitoring and managing them in terms of quantity and harmful effects. Detailed observations will be made on ecoclimatic conditions specific to the researched areas and their effects in the pollution / contamination phenomenon. Materials and methods: Heavy metals are non-essential and dangerous because they are bioaccumulable, meaning their concentration increases over time, being stored in the body. The most important radioactive elements with long half-life Pb, Cs, Sr, Pu. Atomic absorption spectrometry IC_PMS is used which allows the determination with an accuracy of approx. ± 1 of the concentrations of the elements of interest in the sample to be analyzed, using the calibration curves for those elements. Results: The wine normally contains very small amounts of lead 0.1-0.94 mg/L. Cd is a natural component of wine that comes from grapes but in small quantities 1-2μg/L. Sr and Cs was determined for the first time in Moldova's wine region Dealurie with a value of 9.37pg/mL and 6.9 pg/mL, respectively. Conclusions: It is important to know the main sources that lead to the presence of heavy metals in wine and at the same time it is necessary to take all measures to reduce the content of these metals by using various treatments permitted by the legislation in force. There are a number of endogenous but also exogenous factors that directly influence the presence of compounds with harmful effects, namely the grape variety, the location of the vineyards, the soil, the climatic conditions of the year. Literature: [1] Banu C. şi col.,Manualulinginerului de industrie alimentară, EdituraTehnică, Bucureşti, 1999. [2] Ţârdea, C., Sârbu, Ghe.,Ţârdea, A.,Tratat de vinificaţie, Editura Ion Ionescu de la Brad, Iaşi, 2000.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

CADMIUM REMOVAL FROM DILUTED AQUEOUS SOLUTIONS BY COLLOIDAL ADSORPTION-FLOTATION

Turtureanu A.*, Corresponding author: [email protected]

Introduction: Cadmium is one of the most toxic heavy metal for animals and human. In humans, cadmium is accumulated in the kidneys which will begin to malfunction at overdoses, spilling proteins in the urine and disrupting potassium metabolism. It is well known that chronic cadmium toxicity has been the cause of Japanese Itai-Itai disease. Cadmium may damage male reproductive glands and may affect the female reproductive cycle. Exposure to cadmium may increase the risk of lung, prostate and kidney cancer in humans. Cadmium has a long biological half-life in the human body, ranging from 10-33 years. The aim of this study is to remove cadmium from diluted aqueous solutions by flotation (dispersed-air flotation) using oleic acid as collector and activated expanded perlite as adsorbent. Materials and methods: From cadmium chloride (CdCl2H2O p.a.) was prepared solution with 100 mg Cd(II)/dm3, as work solutions. As anionic collector was used 1 M oleic acid solution in ethanol. As the adsorbent, the expanded, milled and activated perlite was used, the particle size being below 50 µm. It was used a bench-scale equipment for dispersed-air flotation technique. Determination of cadmium concentration before and after flotation was done using a Pye Unicam atomic absorption spectrophotometer. The studied parameters were: solution pH, molar ratio oleic acid:Cd, initial cadmium concentration, air flow rate, flotation time, perlite dose. Results: The results obtained show that if the molar ratio oleic acid:Cd = 1, the process efficiency is over 99% at pH = 10, without the addition of perlite. At the molar ratio oleic acid:Cd = 0.25 at pH = 10, the efficiency is only 55% without perlite. At the same molar ratio of oleic acid:Cd, but by the addition of a dose of 0.25 g perlite/dm3 efficiency is over 99% from pH = 9, under the same working conditions. Conclusions: The use of the expanded, milled and activated perlite as adsorbent in the colloidal adsorption-flotation of cadmium from diluted aqueous solutions allows obtain over 99% yields at lower pH values than in its absence and at lower molar ratio oleic acid:Cd. Thus, significant economies of alkalizing reagents and collector are achieved. The used dose for perlite is very low.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

TOPIC IV FOOD QUALITY AND SAFETY. HAZARDS. RISKS ANALYSIS

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

ANTIMICROBIAL ACTIVITY OF KAQUN WATER ENRICHED WITH OXYGEN ON PATHOGENIC STRAINS

Belyaev D.1, Mathe E.2, Mironescu M.3* 1 Faculty of Chemical and Biotechnology, St. Petersburg State Institute of Technology, Russia; 2 Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Hungary; 3Faculty of Agricultural Sciences Food Industry and Environmental Protection, University Lucian Blaga of Sibiu, Romania *Corresponding author: [email protected]

Introduction: Most pathogenic microorganisms for humans are anaerobic or facultative anaerobic, so oxygen may inhibit their growth. In this study, the antimicrobial action of Kaqun water enriched with oxygen is investigated, in order to identify its putative effects on the facultative anaerobic pathogens. Materials and methods: The microorganisms used were: Escherichia coli ATCC 11775, Salmonella anatum ATCC 9270 and Candida albicans ATCC 10231. Pathogens were first activated on gelose for 24h. The initial cells concentration was determined by cultivating the microorganisms on PCA in Petri dishes. The Kaqun water is obtained through a patented technological procedure and contains high levels of oxygen. Kaqun water was used to analyse the antimicrobial activity; 9 ml of this special water was mixed with 1 ml of diluted inoculum from each pathogen and the tubes were sealed with paraffin (to not allow to the oxygen going out). Sterile water was used as control. Results: The initial concentrations of the microorganisms were relatively high, as Table 1 shows. Table 1: Number of microorganisms (UFC/ml) in the initial samples, in control samples and in water enriched with oxygen Initial Control (inoculum in Inoculum in water Pathogenic (inoculum) water) with oxygen microorganims UFC/ml x 105 S. anatum 1500 1400 4 E. coli 780 708 58 C. albicans 456 430 33 After 24 h of cultivation in water enriched with oxygen, the concentration of pathogens decreased more than 10 times for E.coli and Candida and more than 100 times for Salmonella, the result showing the strong inhibitory action of Kaqun water on these microorganisms. In the control samples the concentration of pathogens decreased slightly after 24 hrs, showing that microorganisms can survive in normal water. Conclusions: the Kaqun water has a strong sterilisation effect on the studied microorganisms, and the strength of inhibitory effect is the following: Salmonella anatum Escherichia coli  Candida albicans.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

INTERFERENCE BETWEEN FOOD AND PSYCHOTROPIC MEDICATION

Anamaria Ciubara 1”Dunarea de Jos” University, Galati, Romania *Corresponding author: [email protected]

Introduction: Under the current conditions when foods are highly processed and have unbalanced nutritional profiles and low biological value, the interaction of synthetic food additives and natural-identical (artificial) flavorings that are fully used in food production with detoxification systems of the body . Materials and methods: E 102 Carmin - color, red, natural - the major component of the dye is carminic acid, aluminum is associated with Alzheimer's disease; E173, 517, 520, 521, 522, 523 Aluminum and its compounds - associated with Alzheimer's and Parkinson's disease; E 951 Aspartame - possible side effects depending on individual sensitivity; fatigue, dizziness, hallucinations, irritability, headache, anxiety, palpitations, memory loss. Conclusions: It is absolutely necessary to deepen the studies for the interaction between nutrition and nutrition, especially when the people are under the influence of psychotropic medication.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

HONEY AUTHENTICATION BASED ON PHYSICOCHEMICAL PROPERTIES, SUGAR CONTENT AND δ13C ISOTOPIC SIGNATURE

Geana E.I.*, Ciucure C.T, Costinel D. National R&D Institute for Cryogenics and Isotopic Technologies – ICSI Rm. Valcea, 4th Uzinei Street, 240050, Rm. Valcea, Romania *Corresponding author: [email protected]

Introduction: Honey is a natural product of high quality and medicinal properties. An increase in the demand for honey, together with its limited production and relatively high price, lead to adulteration by different cheap sugar syrups, mostly difficult to detect. The objective of this work was to develop analytical tools able to detect syrup adulterants in honey. Materials and methods: Thus, physicochemical properties (acidity, pH, electrical conductivity, refraction index, Brix, moisture content), sugar composition (fructose, glucose and sucrose, fructose/glucose ratio), HMF content, determination of δ13C in honey, δ13C in honey protein and the percent of adulteration (C4 sugar %) of authentic and commercial honeys samples of different botanical origin (acacia, polifloral, honeydew, sunflower and linden) and different types of industrial syrup adulterants in order to generate a database which will be used for the detection of adulterated honeys with C4 plants sugar (e.g. cane, corn syrup). Sixty honey samples and eighteen sugar syrups were analysed by multivariate statistical analysis in order to discriminate between honey types. Correlations between the analysed parameters were also evaluated. Results: The acidity, pH, electrical conductivity and moisture content ranged from 0.436-5.448 mL NaOH 0.1 N, 3.585-5.383, 112.7-1007.1 µS/cm and 13.0-22.2 %, respectively. Honeys showed HMF level below 40 mg/kg, except four older honey samples. Authentic honeys samples and sugar syrups have shown similar sugar (fructose, glucose, sucrose) content and for that, sugar profile cannot be used to distinguish between adulterated and pure honeys. The δ13C values from authentic honeys were more negative than -23.5‰ and for some commercial honey samples, the isotopic fingerprint δ13C from honey and protein extracted from honey indicating adulteration more than 7 % with C4 plants sugar. Conclusions: Routine quality control methods for honeyin combination with LDA, were found to be able to classify the honey and adulterantssyrups.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

DETERMINATION OF PHENOLIC ACIDS AND FLAVONOIDS IN HONEY BY UHPLC-DAD-ESI/MS

Geana E.I.*, Ciucure C.T. National Research & Development Institute for Cryogenics and Isotopic Technologies, Rm.Valcea, Romania *Corresponding author: [email protected]

Introduction: Traditionally, honey has been considered to have therapeutic properties since ancient times and among the factors responsible for such activity are phenolic compounds including phenolic acids and flavonoids. Materials and methods: A ultra-high-performance liquid chromatography (UHPLC) separation with diode array (DAD) and electro-spray ionisation tandem mass spectrometry detection (ESI/MS) in a negative full scan mode was developed and used for the characterization of phenolic compounds of honey with different botanical origin (acacia, sunflower, linden, rape, polyfloral, honeydew). Chromatographic separation was performed at 30 °C with 2 Accuacore PFP reversed phase columns and gradient elution of two solvents (A - water with 0.1% formic acid and B - methanol with 0.1% formic acid) at 0.3 ml/min flow rate. Results: The phenolic compounds were isolated and pre-concentrated from the honey matrix by solid-phase extraction using Amberlite XAD-2 resin and injected into analysing system after filtering through a 0.45 µm pour size membrane filter. The phenolic acids (gallic, caffeic, chlorogenic, p-coumaric, ferulic, 4-hydroxybenzoic, 3,4- dihydroxybenzoic, syringic, t-cinnamic, acids) and flavonoids (apigenin, hesperetin, kaempferol, isorhamnetin, rutin, quercetin, myricetin, naringenin, pinocembrin, pinostrobin, chrysin, galangin, catechin, epicatechin) were identified using reference standards, while pinobanksin, genistein, luteolin, rhamnetin, fisetin were tentatively identified through the retention time, m/z and UV spectrum. The amount of phenolic compounds in the extracts were calculated as mg/100 g honey using external calibration curves (within the test ranges 0.01-10 mg/L), which were obtained for each phenolic standard. Conclusions: The honey samples had similar, but quantitatively different, flavonoid profiles. Relatively high amounts of chrysin, pinocembrin and galangin were identified in all honey extracts. Hesperetin was predominant in linden honeys while rutin in rape honey and larger amount of gallic acid was found in the sunflower honey in comparison with other honeys. The samples were classified according to the botanical origin using multivariate statistical analysis.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

ASSESMENT OF CONTAMINATION OF DRIED THYME BY AFLATOXIGENIC FUNGI IN PERIOD FROM 2012 TO 2017

Grigoryan K.M. 1, Hakobyan L.L. 2*,Sargsyan M.P. 2, Ovsepyan V.3 1Research Institute of Biology, Yerevan State University 2Faculty of Biology, Yerevan State University 3Vanadzor State Universitet *[email protected]

Introduction:It is well known that Thymus vulgaris andother Thymus species are widely used not only for medical purposes but also in food and aroma industries due to their aromatic compounds. That is why the microbiological and mycological quality of thyme is an essential issue. The purpose of this work is performing a comparative analysis of mycoflora of thyme (T. vulgaris) at different stages of its processing (drying, grinding, packaging) from 2012 to 2017, to establish the percentage content of potentially aflatoxigenic species. Materials and methods: The analyses were carried out with direct and dilution plating methods [1]. Fungi were identified morphologically based on their macro- and microscopic characteristics according to [2], [3], [4]. Results:Over 123 samples of thyme were analyzed after drying in production and farming conditions. 1430 strains were isolated. In analyzed thyme samples during 2012- 2014 the dominance of potentially aflatoxigenic strains from genus Aspergillus was observed. No aflatoxins were found in packaged tea samples. There is a noticeable increase in frequency of occurrence of aflatoxigenic strains during processing and storage. Thedifferent frequency of occurrence of aflatoxigenic fungi has been noticed before and after processing, as well during storage. This is because of cross contamination and noncompliance of hygienic conditions during grinding and packaging of dried thyme. In thyme samples analyzed from 2016 to 2017 there is a dominance of fungi belonging to Dematiacea family from generaAlternaria, Stemphillium and Cladosporium. There is a sharp decrease in contamination level of tea by aflatoxigenic species from 85% to 6% and strains from section A.Flavi. Conclusions: Decrease of contamination degree of thymus by aflatoxigenic fungi is associated with climatic changes. There is a tendency to increase summer aridity, which leads to the dominance of fungi from family Dematiaceae in the mycoflora of thymus. Literature: [1] Pith J.I., Hocking A.D.Fungi and Food Spoilage. 2nd Edition.Blackie Academic and Professional. London. 1997. 593 pages. [2]Raper K.P., Fennell D.I. The genus Aspergillus. (Robert E. Krieger Publ. Co. Inc. Florida, USA, 1977. [3] Pith J.I. The genus Panicillium,Sidney, Australia, Academic press. Inc., 1979. [4] Samson R.A, Noonim P., Meijer M., Houbraken J., Frisvad J.C., Varga J., In Mycology, 2007, 59, 13, p.129-145.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

DEVELOPMENT OF DNA METHODS FOR THE IDENTIFICATION OF FOOD SUBSTITUTION BY POULTRY SPECIES IN MEAT AND PROCESSED MEAT PRODUCTS

Czegledi L1*, Gulyas G1, Csernus B1, Simon A1 1Department of Animal Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen; 138. Boszormenyi Street, H-4032 Debrecen, Hungary *Corresponding author: [email protected]

Introduction: Development of methods for detection of food substitution has become a significant issue in the last decades. Methods developed for identifying species in foodstuffs could be based on fatty acid profiling, protein or DNA analysis. SNP detection in mitochondrial DNA has become one of the most frequently used technique, due to its reliability, cost and in some protocols its simplicity. Materials and methods: Meat samples were collected from chicken, guineafowl, pheasant, turkey, goose, duck and muscovyduck. Poultry food products were purchased from department stores. DNA was isolated by phenol-chloroform extraction. Primers were designed for 12S rRNAmothocondrialgene of investigated bird species and amplifiedby PCR and conformers were detected using single-strand conformation polymorphism. Primers for capillary electrophoresis were labeled with fluorescent dyes. The amplified regions were in therange of 277-285 nucleotides. Results[1]: In our study a simple, sensitive, low cost PCR-SSCP protocol and a fast and sensitive CE-SSCP method were developed for the identification of poultry species in raw and processed meat as well. Each bird species showed unique pattern and electropherogram using PCR SSCP and CE SSCP, respectively. Applicability of methods were tested on 36 meat products to prove correct labelling or reveal food fraud. Meat products were analysed by gel based SSCP, capillary electrophoresis SSCP and DNA sequencing targeting the same gene fragment. Conclusions: Protocols for polymerase chain reaction-single strand conformation polymorphism and capillary electrophoresis-single strand conformation polymorphism methods were developed to identify seven poultry species. The detection limit was 0.5% DNA for gelbased and gel free methods as well. Both methods are proved to be appropriate for raw and processed meat products. Literature: [1] Tisza A, Csikos A, Simon A, Gulyas G, Javor A, Czeglédi L, Food Control, 2016, 59, 430- 438 The work is supported by the EFOP-3.6.3-VEKOP-16-2017-00008 project. The project is co-financed by the European Union and the European Social Fund.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

DETERMINATION OF NITRITES FOR TRADITIONAL ROMANIAN MEAT PRODUCTS

Jurcovan M.1, Nicolae F.1, Mihăilă D.-F.1 Galan C.1 1University "BIOTERRA" of Bucharest, 81 Garlei Street, 013722, Bucharest, Romania *[email protected] - Introduction: Meat plays an important role as a high protein food in most cultures and societies. Traditional Romanian products are considered high sensory quality foods, being highly appreciated by consumers, produced in a small scale, using ingredients and procedures from ancient times. All over the world, different processes are used to preserve meat. These traditional processes, their particularities, and their effect on the quality and safety of meat products are important research topics. This study aimed to evaluate if some traditional meat assortments respected the product specifications imposed by the legislation and producer regarding the maximum permissible limit for nitrites. Materials and methods: Several methods have been used for the determination of nitrites, but the Griss method has proved to be the most optimal, repeatable and reproductible. The preparation of solutions and standard solutions for tracing the calibration curves was performed on the day of the analytical determinations. Results: The concentrations of nitrite were within a wide range without exceeding the maximum allowable level (0,65 mg/ g in the semi-smoked sausage sample, respectively 30,53 mg/kg in frankfurters chicken sample). Conclusions: The results of this study have shown that the legislation in force for Romanian traditional products has been observed. Nitrites (E 249–250) are needed as a preservative in meat products to control the possible growth of harmful bacteria, in particular Clostridium botulinum. The use of nitrites in meat may however lead to formation of nitrosamines which are carcinogenic substances. The current authorisation of nitrites as food additives makes a balance between these effects, taking into account the scientific opinion of the Authority and the need to maintain certain traditional foods on the market. Various methods are currently used to reduce the harmful effect of nitrosamines in food. One of the methods is the concomitant use of nitrites and ascorbic acid as additives in meat preparations, the latter blocks the excess of nitrite and inhibits the formation of nitrosamines. For some traditionally manufactured meat products maximum residual limits were set out in Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food additives.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

BIODEGRADABLE FUNCTIONALIZED POLYMERIC MATERIALS FOR FOOD PACKAGING APPLICATIONS

Popescu P. A.1*, Popa M. E.1 1University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd, District 1, Bucharest,Romania *Corresponding author: [email protected]

IntroductionA wide variety of synthetic petroleum-based polymers are produced around the world and the vast majority of these polymers are introduced into the ecosystem as industrial waste. Between 1980 and 2016, 300 million tons of plastic material was thrown into the environment, so the need to develop new biopolymers is critical for the packaging industry. Materials and methods. Biopolymers and bio composite materials have been described as sustainable materials in terms of the use as renewable resources as raw materials with low ecotoxicity and biodegradability properties as opposed to traditional synthetic polymers and composite materials reinforced with synthetic fibres. Polymeric materials derived from renewable resources may be biodegradable or compostable under specific environmental conditions. To adapt the physicochemical properties of polymeric materials obtained from renewable resources to the specific processing requirements, taking into account their functional and structural characteristics, several types of chemical materials and additives, such as stabilizers and antioxidants, are added to the polymeric matrices. Results. In recent years, research in the field of biopolymers has been concentrated on obtaining 100% organic composite materials by replacing non-biodegradable polymer matrices with biodegradable matrices. There are several biodegradable natural polymers derived such as polysaccharides (starch, chitin, cellulose, chitosan, etc.), proteins (casein, collagen, gluten, gelatine), polyesters (polyhydroxyalkanoates, polyhydroxybutyrate, polylactic acid) fats and oils, natural rubber. Conclusions. In this review will be studied the most common functionalized biopolymers used in biodegradable food packaging.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

HILIC APPLICATIONS FOR FOOD COMPONENTS AND/OR CONTAMINANTS ANALYSIS

Tâmpu R.I., Fînaru A.L., Elfakir C. 1”Vasile Alecsandri” University of Bacau, Calea Marasesti, 157, Bacau-600115, Romania 2Institut de Chimie Organique et Analytique CNRS FR 2708 UMR 6005, University of Orléans, 45067 Orléans, France *Corresponding author: [email protected]

Introduction: Hydrophilic interactions liquid chromatography (HILIC) is the most suitable chromatographic mode for the analysis of small, polar, water soluble molecules. HILIC main advantage over reversed phase chromatography for the separation of these compounds comes from the lack of the ion pairing agent often necessary for their retention. Moreover the presence of high organic modifiers content in the mobile phase makes it very compliable with mass spectrometric detection [1]. Our aim is to briefly present the HILIC mechanism and method optimisation steps and also to present several applications, of this chromatographic mode, for food matrices analysis. Materials and methods: Different compounds (amino acids, proteins, pesticides, sugars, veterinary antibiotics, melamine and related compounds, toxins or vitamins) from various food samples (energy drinks, milk, cheese, meat, egg, fruits or vegetables).The separations were carried out using the following HILIC compatible columns: ZIC HILIC (Sequant), Astec aphera NH2 (Advanced Separation Technologies Inc.), TSK-Gel Amide-80 (Tosoh Bioscience), Atlantis HILIC (Waters), Luna diol (Phenomenex), Fused-core Ascentis Express HILIC (Supelco) [1-3]. Results: For the optimisation of the separation different parameters like organic modifier nature and percentage, salt nature and concentration or the mobile phase pH need to be investigated. Method validation ensures easy method transposition between laboratories or from the research laboratory to the industry. Conclusions: HILIC proves to be a powerful tool in food analysis as it can be used for the products quality control or the determination of the undesirable substances that might be present in the samples. Literature: [1] Bernal J, Ares AM, Pol J, Windemer SK, J. Chromatogr. A, 2011, 1218 (42), 7438-7452 [2] de Person M, Hazotte A, Elfakir C, Lafosse M, J. Chromatogr. A, 2005, 1081 (2), 174-181 [3] Chirita RI, Dascalu C, Gavrila L, Elfakir C, Rev Chim (Bucuresti), 2010, 61 (12), 1173-1176

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

MYCOTOXIN EXPOSURE BIOMARKERS AND (UN)REGULATED MYCOTOXINS IN CROATIA

Šarkanj B1*

1University of Josip Juraj Strossmayer in Osijek, Faculty of Food Technology, Department of Applied Chemistry and Ecology, Franje Kuhača 20, 31000 Osijek *Corresponding author: [email protected]

Introduction: Mycotoxins are toxic secondary metabolites of the fungi, many of which are occurring frequently in food, but due to their low toxicity, or unavailable data on toxicity, they are not yet regulated. To be able to assess the exposure to mycotoxins, urine is one of the most often used matrix for mycotoxin biomarkers. Materials and methods: The presence of regulated but also unregulated mycotoxins was determined in Croatian cereals during four years. During this time, several different weather conditions were exchanging from rainy 2014. season to dry 2017., and in accordance to the weather conditions, different mycotoxins were detected in cereals.In addition, two studies on the mycotoxin biomarkers were conducted. All methods used validated HPLC-FLD or LC-MS/MS methods for quantification of mycotoxins [1-4]. Results: The exposure to mycotoxins can be assessed by the known amount of mycotoxins in food, and the intake of the food by individuals, and this is often very difficult task. On the other hand, the exposure can be assessed by the determination of mycotoxin biomarkers in urine (as the media for primary mycotoxin excretion). There were two studies on the exposure of Croatian pregnant population to mycotoxins, and their metabolism – one revealed different glucuronidation of ochratoxnin A and ochratoxin α [1], and other high exposure to deoxynivalenol [2]. To be able to detect other mycotoxins in urine more sensitive methods had to be developed, since in Europe exposure to mycotoxins in mainly low. Therefore, new ultra-sensitive method for quantification of multiple urinary mycotoxin exposure biomarkers was developed, and used for screening of mycotoxin exposure at ppq levels [3]. Conclusions: All tested samples had at least one of tested mycotoxin positive, so nonregulated mycotoxins are highly occurring in Croatian cereals. Due to relative low concentrations of detected mycotoxins, not all urine samples were positive on the mycotoxin exposure biomarkers. Literature: optional, referred using TNR 10 single spaced, as showed below: [1] Klapec T, Šarkanj B, Banjari I, Strelec I: Food Chem Toxicol,2012, 50, 4487-4492. [2] Šarkanj B, Warth B, Uhlig S, Abia WA, Sulyok M, Klapec T, Krska R, Banjari IFood Chem Toxicol,2013, 62, 231-237. [3] Šarkanj B, Ezekiel NC, Turner CP, Abia AW, Rychlik M, Krska R, Sulyok M, Warth BAnalChimActa, 2018, 1019, 84-92. [4] Malachová A, Sulyok M, Beltrán E, Berthiller F, Krska R J Chromatogr A2014, 1362, 145 – 156.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

METHODS AND RECOMMENDATIONS FOR IMPROVING THE QUALITY OF FRESH MILK THE FARMS DAIRY

Butoi S.1, Tita, M.A.2, Butoi L1., Pravariu L3., Tita O.1 1Technical College of Food Industry Sibiu, Postavarilor Street, 550081,Sibiu, Romania, 2Faculty of Agricultural Food and Environmental Protection Industry, Lucian Blaga University of Sibiu, Dr.Ion Raţiu Street, 550 012, Sibiu, Romania 3European Hospital Polisano,Izvorului Street,550253,Sibiu, Romania *Corresponding author:[email protected]

Introduction:The hygienic quality of milk regroups all the sanitation criteria demanded by consumers and processors, this being a requirement of food security. Milk quality is not only important for the farmer but also for the processing plants that turn milk into products. The quality of the milk determines: the maximum milk storage period, the range of products that can be manufactured, the taste of the products and the shelf life of the resulting products, as well as the processing losses of the processor. Materials and methods: Under laboratory conditions, the quality of the raw milk from 7 farms in the counties of Sibiu, Alba, Brasov. The analyzes performed were as follows: Determination of the number of somatic cells using different methods of analysis, and the results obtained compared: CMT test methods, Witeside method, electronic method with Fossomatic 90 and DCC Delaval analyzer; determination of microbiological quality by reducosal sample with methylene blue and resazurin - total germ count (NTG) with Bactosan FC. The obtained results were compared with the maximum permitted limits laid down in Regulation (EC) No. 853/2004 and Regulation 1441/2006 respectively. Results. The results of the experiments carried out have led to the conclusion that in farms where a closed shelter system is used, milking is done in buckets, rinsing the udder with water and where disinfection measures are not used, the microbiological quality of milk collection tanks is generally less. Conclusions. The research carried out aimed to assess the correlation of hygienic quality parameters of raw milk by determining the factors that depend on the microclimate in the shelter, the hygiene of the recipients for milking, the hygiene of the mammary gland and the decontaminating action of some disinfectants, which is an important requirement regarding the quality of the milk at processing. Literature: [1] Kousta, M., M. Mataragas, P. Skandamis, E. H. Drosinos, Prevalence and sources of cheese contamination with pathogens at farmand processing levels,Food Control, 2010, 21:805-815. [2] Gulbe G., Valdovska A. Microbiological quality of cows’ milk in organic farming (preliminary report). In: Treija S. and Skuja I. (eds) Research for Rural Development 2012. 18th Annual International Scientific Conference, Latvia University of Agriculture, Jelgava, Latvia, 2012 pp. 196 – 202.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

ON SOME HIDDEN RISKS OF NON-HYGIENIC OPERATION OF THE TECHNICAL SYSTEM ON THE QUALITY OF PROCESSED FOODS

Mnerie D.1, Nagy V.2, Mnerie G.V.3, Țucu D4. 1Politehnica University Timisoara, 1, Mihai Viteazu Blv., 300222, Timișoara, România 2Politehnica University Timisoara, 1, Mihai Viteazu Blv., 300222, Timișoara, România 3ISIM Timișoara, 30, Mihai Viteazu Blv., 300222, Timișoara, Români 4Politehnica University Timisoara, 1, Mihai Viteazu Blv., 300222, Timișoara, România

* Corresponding author: [email protected]

Introduction: In the food industry the risk factors may be considered, at one time, some risk controllable factors and uncontrollable others. The hygienic design is not important for the equipment which are in the contact with the foodstuff. Is must to apply these principles for all technical system from around. Materials and methods: The paper highlights some of the situations analyzed in a hog casings processing section. Possible cases of contamination of some hog casings are presented as hidden risks. The examination was made after the lyophilization of these. Results: Although technological equipment that comes into direct contact with the food is designed according to rules and conditions based on hygienic design, other sources of contamination of food products from some components and subassemblies of the infected technical systems occur, or insufficiently sanitized. Conclusions: Greater attention is needed on the hygiene of all surfaces and bodies that are in the production and / or processing of food products. In the food industry, there must be a better knowledge of the obligation to respect and apply the principles of hygienic design. Literature: [1] ENSCA. (2017). Nutritional values of Natural Sausage Casings, European Natural Sausage Casings Association, URL: www.ensca.eu. Accessed 23 March, 2016. [2] EHEDG. (2009). EHEDG Doc. No. 23, Part 1: Use of food-grade lubricants, (2nd Ed.).; [3] Kakurinov V., Jankovski V., Cilev G., Gatzovska M. (2012). Legislation and other issues about hygienic engineering aspects in EU and Balkan countries. Journal of Hygienic Engineering and Design, Vol. 1, pp. 19-21. [4] Lelieveld H. L. M. (1990). Processing Equipment and Hygienic Design. Microbiological and Environmental Health Issues Relevant to the Food and Catering Industries Symposium Proceedings, Campden & Chorleywood Food Research Association Group, Chipping Campden, UK.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

NEW TRENDS IN RISK ASSESSMENT UNDER ISO/IEC 17025: 2017

Savescu P.1*, Poenaru M.M.2*, Iacobescu F.3* Author’s affiliation and full address: 1-3*University of Craiova, Romania, 13, A.I.Cuza Street, PC 200585, Craiova, Romania *Corresponding author: [email protected]

Introduction: The Study of the third edition of the standard ISO / IEC 17025: 2017 is very important for the certification and accreditation of physical, chemical and microbiological laboratories; the correct application of this standard, contribute to increased of the confidence in these laboratories and to access into important Romanian and international markets. Materials and methods: In order to study the new introduced trends by this important standard in the area of testing laboratories, were used official documents, creating a cross reference table for detect all of introduced changes, the correlation with the development of new technologies in the last 12 years [1]. Results: The new standard offers more flexibility and brings more options in the requirements for process, procedures, and organizational responsibilities [2]. There have been significant changes in "Non-conforming Working", in risk analysis, in two distinct A and B approaches to corrective, preventive and improvement actions, in a new off-the-shelf development (OTF) software (with the emergence of new technologies)[3]. Conclusions: For all accredited food analysis laboratories, it is very important to know and implement the requirements of the new ISO / IEC 17025: 2017 standard during the pass-through period. Literature: [1] https://www.iso.org/standard/66912.html [2] https://www.iso.org/home/standards/popular-standards/isoiec-17025-testing-and- calibra.html [3] https://www.iso.org/news/ref2250.html

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

RECOVERY THE FOOD POTENTIAL OF PRODUCTS, BY-PRODUCTS AND RESIDUES OF HEMP SEEDS AND ARTICHOKE - A SOURCE OF VALUABLE FOOD SUPPLEMENTS

Savescu P.* Author’s affiliation and full address *University of Craiova, Romania, 13, A.I.Cuza Street, PC 200585, Craiova, Romania *Corresponding author: [email protected]

Literature: [1] Petre Savescu, Rev Chim. (Bucharest), 2017, vol.68, nr.2, pages 294-299 [2] Petre Savescu, Rev Chim. (Bucharest), 2017, vol.68, nr.6, pages 1406-1412

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

TOPIC V FOOD BIOTECHNOLOGY. NOVEL BIO-PRODUCTS. FUNCTIONAL FOODS

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

INFLUENCE OF FORTIFICATION OF DAIRY PRODUCTS BY PLEUROTUS OSTREATUS BETA-GLUCANS ON PRODUCT CHARACTERISTICS

Antontceva E.V.1,*, Sorokin S.S.1, Sedykh V.A.1, Krasnikova L.V.2, Shamtsyan M.M.1 1Department of technology of microbiological synthesis, St. Petersburg State Technological Institute (technical university), Saint-Petersburg Moskovsky prospect, 26 2Department of Chemistry and Molecular Biology, Saint Petersburg ITMO University, Lomonosova street 9, 191002, Saint Petersburg, Russia *[email protected]

Introduction: Dairy products are often used as base for functional food products. They have variety of beneficial for human health properties. Pleurotusostreatus is a popular, commercially important edible mushroom. Preparations, obtained from its fruiting bodies, submerged mycelia and native liquids, possess antitumour, immunomodulating, anti-inflammatory, antioxidant, antibiotic, radioprotective and hypoglycemic actions [1]. Especially notice must be taken for beta- glucans, which are structural polysaccharides of fungal cell walls and are demonstrating significant biological activities.The aim of our research was the study ofthe influence of fortification of dairy products by Pleurotusostreatus beta-glucans on product characteristics. Materials and methods: The object of our study was preparations of beta-glucans, obtained from submerged cultured P. ostreatus biomass.Three different preparations of beta-glucans were obtained using different extraction protocols. Preparation P1, which was a residue after removing lipids and low-molecular compounds from biomass by 80% ethanol and contain a mixture of water soluble and insoluble beta-glucans; preparation P2, obtained by water extraction of soluble beta-glucans from previous fraction (P1); and preparation P3, taken as the residue remaining after the ethanol and aqueous extractions, containing mainly water insoluble polysaccharides. Concentration of beta-glucans in obtained preparations was measured using the enzymatic assay kit (Megazyme, USA). Preparations were added to the milk in different concentrations just before its inoculation with starter cultures. Various acid-milk products fortified with beta-glucans were obtained. Influence of addition of different dozes of mushroom preparations on characteristics of produced dairy products was studied. Results: Fermentation time for yogurts with added β-glucans was shortened. Viscosity of dairy products with β-glucans significantly increased. Conclusions: Addition of beta-glucans allows to obtain dairy products with added functionality and at the same time did not worsen the characteristics of dairy products. Literature: [1] Giavasis, I. Bioactive fungal polysaccharides as potential functional ingredients in food and nutraceuticals. Current Opinion in Biotechnology 2014,vol. 26, pp. 162–173.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

ISOLATION OF MICROORGANISMS WITH LIPOLYTIC ACTIVITY FROM FOODSTUFF

Belyaev D.1, Mironescu M.2*, Kozlov G.3, Pushkarev M.3, Sorina B.2, Ștefania I.2 1Faculty of Chemical and Biotechnology, St. Petersburg State Institute of Technology, Russia; 2Faculty of Agricultural Sciences Food Industry and Environmental Protection, University Lucian Blaga of Sibiu, Romania; 3Department of Technology of Microbiological Synthesis, SPbSIT(TU) *Corresponding author: [email protected]

Introduction: One of the actual interests of different industries (as food industry or detergent industry) is to develop novel products having enzymes strong lipolytic action. In our study, the aim was to isolate and identify microorganisms with lipolytic activity growing on cocoa butter. Materials and methods:Cocoa butter used for the obtaining of chocolate, stored in non-adequate conditions, was used as source of microorganisms. Microscopy was used to analyse the microstructural features; the macrostructural analysis was made in Petri dishes. Results: One microorganism was isolated and then analysed. Results showed that this microbe belongs to the Kingdom of fungi. Its macrostructural characteristics are: the colour of the colony is green; the colony reproductive mycelium is light grren; the exudate of red colour wasfound in the early stage of evolution; the reverse side of the colonies is white, with a red area. Also, due to the ability of this culture to grow on cocoa butter, it should be noted that this strain has lipolytic activity. Its microstructural characteristics are: septa are present and therefore the fungus belongs to the higher fungi; on the reproductive hyphae, the conidial apparatus is represented by a cyst: Two metulae are presented on each conidia, with two or three phialides. The mould belongs to the genus Penicillium. Conclusions:In this research, a microoganism growing on cocoa butter solidwaste was isolated. Based on the identified characteristics, it was stated that it is a mushroom of the genus Penicillium. This fungus is of particular interest as a source of specific lipases for the utilization of food wastes rich in fats.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

EFFECT OF CALCIUM AND MAGNESIUM FROM GLUCONATE SALTS ON WHITE BREAD QUALITY

Codină, G.G.1*, Zaharia, D.2, Dabija1, A., Stroe, G.S.1 1Faculty of Food Engineering, Stefan cel Mare University of Suceava,13 Universitatii Street, 720 229 Suceava, Romania, 2S. C. Dizing S. R. L. Brusturi, Neamţ, Romania *Corresponding author: [email protected]; [email protected]

Introduction: Calcium and magnesium are major minerals needed by the human body. Both of them are important for bone density and presents an important effect on muscle, nerve and clotting activity. During the wheat milling process in order to produce white flour the major part of these minerals are lost due to the high amount of bran and germ that are removed. Thats way the addition of magnesium and calcium ions in white bread will improve it quality from the nutritional point of view. Compared to whole wheat flour, white wheat flour is more suistanable for calcium and magnesium addition due to the fact that this type of flour does not contain phytates which can prevent the absortion of these minerals from the wheat bread. The aim of this study was to analyzed the effect of magnesium and calcium ions from gluconate salts at the level of 0, 100, 150 and 200 mg/100g addition on bread quality from the wheat flour type 550. Materials and methods: The bread samples physical characteristics were analyzed according to the Romanian standard methods. The bread microstructure were determined by using the MoticSMZ–140 stereo microscope and the crumb colour were determined by using the Konica Minolta CR–400 colorimeter. The bread samples textural properties were analyzed with a Perten TVT 6700 and the bread sensory characteristics were determined using a 9 point hedonic scale. Results: The bread crumb structure becomes denser with the increase level of gluconate salts addition in wheat flour for both types of ions used. The bread colour becomes darker more when magnesium ions were incorporated than when calcium salt were added. The bread sensory properties presented a higher score in the case of calcium salt that in the case of gluconate one. According to textural data bread preservation increased when calcium gluconate were added. Conclusions: The best results were obtained for the bread samples in which 150 mg/100 g magnesium or calcium ions from gluconate salts were incorporated. Acknowledgement: This work was supported by a grant of the Romania National Authority for Scientific Research and Innovation, CNCS/CCCDI – UEFISCDI, project number PN-III-P2-2.1- BG-2016-0079, within PNCDI III. Literature: [1] Sehn, G.A.R., Nogueira, A.C., Almeida, E.L., Chang, Y.K. and Steel, C.J., Fortification of wheat dough with calcium and magnesium ions affects empirical rheological properties. Cereal Chemistry, 2015, 92, 405-410 [2] Codină, G.G., Zaharia, D., Ropciuc, S. and Dabija, A., Influence of magnesium gluconate salt addition on mixing, pasting and fermentation properties of dough. The EuroBiotech Journal, 2017, 3, 222-225

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

PHYSICOCHEMICAL AND SENSORY PROPERTIES OF YOGURT WITH ACORN FLOUR AND APPLE FIBER

Dabija, A*., Oroian, M.A., Codină, G.G., Stroe, G.S. 1Faculty of Food Engineering, Stefan cel Mare University of Suceava,13 Universitatii Street, 720 229 Suceava, Romania, *Corresponding author: [email protected]

Introduction: Yogurt is a widely consumed dairy product due to the beneficial effects demonstrated by nutritional and medical research. The connection between yogurt consumption and proper functioning of the digestive, circulatory and even immune system is just one of the reasons why consumers are increasingly attracted to this food. The aim of the proposed study is to generate original results on the achievement of the yogurt with acorn flour and apple fiber studying the effect of these additives on the quality of yogurt. The addition of the two natural ingredients can improve the yogurt quality, especially to reduce the separation of whey and yogurt texture. Materials and methods: Laboratory conditions yielded yogurt with the addition of acorn meal and apple fiber (0-2%). The yogurt samples were analyzed from physicochemical and sensory point of view. The titratable acidity, pH, syneresis, colour and water holding capacity were determined according to the standardizations method and other methods used by researchers. The yogurt samples textural properties were analyzed with a Perten TVT 6700, while the yogurt preference sensory characteristics were assessed using a 9 point hedonic scale. Results: As a result of the experiments optimum formulation was obtained based on minimum pH and syneresis, in range acidity and colour parameters, and maximum overall average score. Using this approach a set of combination of acorn flour and apple fiber was found. Conclusions: The addition of acorn flour and apple fiber in the yogurt formulation modified their physicochemical, texture and sensory properties. This new yogurt can be obtained at the industrial level without changing the technological procedure and with a good quality for the consumers.

Acknowledgement This work was supported by a grant of the Romania National Authority for Scientific Research and Innovation, CNCS/CCCDI – UEFISCDI, project number PN-III-P2-2.1-BG-2016-0089, within PNCDI III.

Literature: [1] Caleja, C., Barros, L, Amilcar, A., Carocho, M., Oliveira, B. and Ferreira, I., Fortification of yogurts with different antioxidant preservatives: A comparative study between natural and synthetic additives, Food Chemistry, 2016, 210, 262–268 [2] Dabija, A., Codină, G.G. and Sidor, A.M., Effect of different fibre addition on the yogurt’s quality. 17th International Multidisciplinary Scientific GeoConference SGEM. Section: Advances in Biotechnology, 2017, 61, 655-663

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

EFFECTS OF DIFERENT METHODS OFEXTRACTION ON CHEMICHALPROPERTIES OF GANODERMA LUCIDUM EXTRACT

Despotovic S.1*, Pecic S.1,Veljovic M.1, Niksic M.1, Nedovic V.1, Klaus A.1, Leskosek- Cukalovic I.1 1Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Serbia *[email protected] Introduction: Mushrooms have always been known for their nutritional and medical characteristics. Ganodermalucidumhas been used in traditional medicine of the Far East for thousands of years; it was used in religious ceremonies and was a precious gift and inspiration for many artists, it was a part of many legends and today it represents a valuable product with a market of over 2.5 billion US $. It gained its fame in the treatment of various diseases and deservedly got the titles such as "Elixir of Life", "Food of the Gods" and "Mushroom of the universe". More than 400 different components have been discovered by chemical characterization of the fruitful body, spores and mycelia of Ganodermalucidum. Polysaccharides and triterpenes represent dominant groups of compounds in the fruitful body of the mushroom, and they are followed by phenols, steroids, amino-acids, spiramycin, vitamins, nucleosides, fatty acids, nucleotides and trace elements. Materials and methods: The dried fruiting bodies of the fungus were used to produce crude alcoholic and aqueous extracts, and as an extractantwas used 40% v/v and 70% v/v ethanol. Two methods of desegregation of mushrooms (finely chopped and milled) have been applied, as well as the use of ultrasound treatments of 45kHz and 60kHz. The ratio of fungus and extractant was 1: 4, and identical in obtaining all the samples. Basic chemical analysis, polyphenol content (Folin-Ciocalteu), antioxidant properties (DPPH, TEAC, FRAP), glucan content and antimicrobial properties of selected samples were done. Results: The highest content of nitrogen (0,51 g/100g) was found in the aqueous extract, which was the result of ultrasound treatment (60 kHz), while fat content was almost similar in all samples (0,243 - 0,340 g/100g). Carbohydrate content was higher inaqueous extracts (63,70 g/100g), comparing to ethanol extracts (32,77-36,88 g/100g). The content of phenolic substances was lowest in the samples obtained by aqueous extraction (1,76g /100g), while in the extracts resulting from alcohol extraction their content was up to 5,45g/100g.Content of α-glucans was similar in all samples, while content ofβ-glucans was significantly higher in a aqueous extract with ultrasound treatment of 60 kHz. Conclusions: Using different extraction methods and extraction mediums can results in obtaining extracts withspecific chemical composition.Disintegration significantly increased the chemical content of almost all samples. Water extract had higher content of β-glucans while the content of polyphenols increased with increasing the frequency of ultrasound and ethanol concentration.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

EFFECT OF WINE PACKAGING ON SENSORY ATTRIBUTES AND VOLATILE COMPOSITION

Coarfă E.1* Popa M.E.1 1University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd, District 1, Bucharest, Romania *Corresponding author email: [email protected]

Introduction Nowadays for the consumers it is well known that almost all the time ”first taste is given by the eye”. Therefore the appearance and packaging of food products and in particular of wine play an important role not only in maintaining the characteristics of the product, but also in influencing the perception of the consumer and his acceptance in buying or not a certain product. Materials and methods In the past years, there have been undertaking numerous studies regarding bottling and the influence of the packaging over the preservation of this food product. The research demonstrated the importance of the packaging, being bottle, Bag-in-Box or plastic, over sensorial attributes and wine’s composition. The studies had been taken before and after bottling, within a period of 6, 12 of 18 months of preservation in different volumes (18.5 cL, 75 cL sau 300 cL) and analysing some parameters as O2 and CO2 along with sensorial and quality parameters. Results The results demonstrated that the type of packaging reflected as a wine storage condition affects wine quality, wine being better conservated against oxidation in bottles compared with those in Bag-in-Box, and in terms of sensory characteristics wine stored at 4 ° C in glass bottles has a much better aromatic profile than wine packed in Tetra Brik dose. Conclusions This study aims to present a literature review regarding the effect of wine packaging on sensory attributes and volatile composition.

Key words: bottling, wine packaging, storage conditions, wine conservation, Bag- in-Box

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

ENCAPSULATION ESSENTIAL OILS FOR FOOD PACKAGING APPLICATION

Olaru G.1*Popa M.E.1 University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd, District 1, Bucharest, Romania *Corresponding author email: [email protected]

Introduction: Recently natural antimicrobials have attracted a great deal of attention from the food industry. Innovations in food packaging have also been focused on the incorporation of various active compounds in polymer matrices with the purpose of extending food’ss shelf life. Materials and methods: Essential oils are volatile, natural plant-derived substances that are used in food flavoring, food preservation and medicine. As natural products, they have interesting physicochemical features with high added environmental values. Results: Essential oils have diverse and relevant biological activities that could be better exploit in industrial applications. Active packaging, with the goal of releasing antimicrobials into food, is getting much attention due role in extending foods shelf- life, minimizing or even eliminating the presence of food borne microorganisms. The compounds which are responsible for the active function of packaging may be in a separate container or be directly incorporated into the packaging material. Active packaging is an innovative approach to maintaining or prolonging the shelf life of food while ensuring its quality, safety and integrity. Conclusions: This study aims to present a literature review regarding essential oils encapsulation and their application into food packaging.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

RESEARCHES ON VEGETABLE PRODUCTS CONSERVATED BY NATURAL ACIDIFICATION

Iancu M. L*., Moraru I., Văduva A.V. ”Lucian Blaga" University from Sibiu, Faculty of Agricultural Sciences, Food Industry and Environmental Protection, 5-7, Ion Raţiu Street, Sibiu, 550012, Romania *Corresponding author: [email protected]

Introduction: The method of preservation by natural acidification with the formation of lactic acid as a preservative, along with sodium chloride is a simple technique. White cabbage (Brassica oleracea) and red cabbage (Brassica oleracea L. Convar capitata (L.) Alef var. Rubra) are the raw materials used. MS has published new guidelines on sodium salt consumption [1]. Various ways to reduce salt content have been attempted the pickled cabbage [2]. This is, in fact, the main objective of this study, to obtain products with specific flavor but without salt or separation of the salt by simple distillation. Materials and methods: white and red cabbage, water, salt, and a pasteurized liquid fraction of home-made pickled cabbage. Methods of analysis: total acidity, TSS, humidity, vitamin C, pH, viscosity, relative density[3], aroma and taste profile[4]. Results and discussions: The quality indicators for the raw material were in line with the values of the internal rules. It has been found, visual, color change. At fermentation control for 40 days salt-free samples had higher total acidity and the red cabbage sample and the higher sugar content. It is noted that on the 28th day fermentation may be stopped. TSS increases to 5% on day 12, after which it remains constant until day 40. Fermentation losses were higher in red cabbage samples (3.65-3.95%). The relative density of the liquid fraction was 1.005-1.0226 and the kinematic viscosity between 1.0136 and 1.573 cP. When separating the liquid fractions from the juice of pickled cabbage, 2 fractions were obtained. The flavor descriptors present in the samples were: salinity and acidic aroma (home-made-sauerkraut juice); kraut sulfur (cabbage white with salt-distillate); dusty dirty, astringent and tempered cabbage (distilled cabbage red with salt). To the general impression was very good for the full sample (home-made) in the detrimental to the distillate samples that have obtained 9p (cabbage white with salt- distillate) and 8p (cabbage red with salt - distilled). Conclusions: Distillation of the liquid fraction can be a good way for desalting, preservation of specific flavors but it destroys the activity of probiotics. Selective Bibliography: [1]. WHO, Guideline: Sodium intake for adults and children. Geneva: World Health Organisation, 2012 [2] Wolkers-Rooijackers, J.C.M., Thomas, S.M., Nout, M.J.R., LWT Food Sci Technol, 2013, 54, 383-388 [3] Official Methods of Analysis of AOAC International, 17th Edition [4]. Johanningsmeier, S., Thompson, R.L., Mcfeeters, R., J. Food Sci., 2005, vol.70, nr. 5

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9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

PRODUCTION OF WHEAT GLUTEN HYDROLYSATES WITH IMPROVED FUNCTIONAL PROPERTIES: OPTIMIZATION OF OPERATING PARAMETERS BY STATISTICAL DESIGN

Jovanović J.1, Stefanović A.1, Šekuljica N.1, Knežević-Jugović Z.1* 1Department of Biochemical Engineering and Biotechnology, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia *Corresponding author: [email protected]

Introduction: Native wheat gluten is a deluxe bread improver and may be utilized as a functional protein additive in multifarious nonbakery foodstuffs due to its desirable structure-enhancing properties. Also its utilization would be economically interesting, but lack of some desirable functional properties limited their expanding utilization in foodstuff formulations [1]. This study was designed to examine the relationship between process parameters and functional properties of the obtained hydrolysates using Box-Benken experimental design and response surface methodology (RSM). The hydrolysate showing the highest improvement of solubility and foaming ability was further separated by sequential ultrafiltration to obtain molecular weight distribution profile. Materials and methods: The progress of wheat gluten hydrolysis was followed by monitoring the degree of hydrolysis (DH) using the pH-stat method and functional properties were measured by our methods already adopted [2]. The effects of process parameters (pH, T, [S], [E]/[S] ration) and their interactions were investigated by the means of the four-factor Box-Behnken experimental design with 29 experimental points (5 central points). Results: The obtained results showed that the second-order models developed for DH, solubility and foaming properties of gluten hydrolysates were significant (p<0.05) with a high value of coefficients of determination (0.944-0.981). The statistical analysis showed that each variable had a significant effect on degree of hydrolysis and the functional properties of tested system. Almost the linear increase in DH was observed with the rise in temperature at the highest substrate concentration, while on the other hand increasing the concentration of the substrate leads to a decrease in DH. In terms of foaming properties results showed that foam capacity range are in the range of 24.2- 80.3%, depending on the independent variables that were tested. Conclusions: Results are relevant to the protein ingredient industry because of the economic importance of novel gluten–based functional products and can provide useful information for the design an efficient enzymatic process for their production in high yield and with improved functionality. Literature: [1] Koehler, P., Wieser, H., Chemistry of cereal grains. In: Gobbetti, M., Gänzle, M. (Eds.), Handbook on Sourdough Biotechnology, 2013. [2] Stefanović A.B., et al., Impact of ultrasound on egg white proteins as a pretreatment for functional hydrolysates production, Eur Food Res Technol, 2014, 239(6), 979-993.

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9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

PRODUCTION OF ANTHOCYANIN-RICH POWDERS BY FREEZE DRYING

Kalušević A1,2*, Despotović S1, Veljovic M1, Lević S1, Čalija B3, Žilić S4, Nedović V1 1University of Belgrade, Faculty of Agriculture, Department of Food Technology and Biochemistry, Nemanjina 6, Belgrade-Zemun, Serbia 2Institute of Meat Hygiene and Technology, Kaćanskog 13, Belgrade, Serbia 3University of Belgrade, Faculty of Pharmacy, Department of Pharmaceutical Technology and Cosmetology, Serbia, Vojvode Stepe 450, Belgrade, Serbia 4Maize Research Institute, Department of Food Technology and Biochemistry, Slobodana Bajića 1, Zemun-Belgrade, Serbia *Corresponding author: [email protected]

Introduction: The goal of this study was to investigate the characteristics of encapsulated anthocyanin-rich extracts obtained from grape skin and black soybean coat as food industry by-products, and freeze dried with gum Arabic as carrier material. Materials and methods: The morphology of the powders, their thermal, chemical and physical properties (water activity, bulk and tapped densities, compressibility index, Hausner ratio, solubility, yield), as well as release studies in different pH conditions were analyzed. Antioxidant capacity, total anthocyanin content and total phenolic content were determined by spectrophotometric methods while individual anthocyanins were determined by HPLC method. The colour of samples was measured before and after storage period of six months. Results: Freeze drying of anthocyanin-rich extracts resulted in formation of non- uniform and porous encapsulates with irregular shapes. The process of freeze drying produced powders with low water activity (~0.2), fair flow characteristics, high yields, and solubility about 90 %. Both samples exhibited significant antioxidant capacity, good colour stability after six months of storage (ΔE = 0.8 - 1.2). High content of total anthocyanins were achieved, with malvidin-3-glucoside and cyanidin-3-glucoside as predominant in grape skin and soybean coat extracts, respectively. The obtained dissolution/release profiles indicated prolonged release of anthocyanins and phenolic compounds in different mediums. Conclusions: These results have implied that grape skin and soybean coat as by- products of food processing could be used as a source of natural colorants and bioactive compounds, and freeze drying as a promising and effective technique for producing of natural pigments and/or functional food ingredients. In addition, freeze drying and carrier material such as gum Arabic could be used for the protection of bioactive compounds, their stabilization in longer periods and prolonged release.

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9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

PRODUCTION OF HYDROPHOBINS FROM SUBMERGED CULTURED FUNGUS TRICHODERMA VIRIDE FOR USE IN FOOD INDUSTRY

Khrapatov N. A., Kolesnikov B.A., Shamtsyan M.M. Department of technology of microbiological synthesis, St. Petersburg State Technological Institute (technical university), Saint-Petersburg Moskovsky prospect, 26 [email protected]

Introduction: Hydrophobins are a large class of low-molecular structural fungal proteins, which have extremely high surface activity. Hydrophobins even at low concentrations in the solution can create highly stable foams and emulsions [1]. The effect of foaming caused by hydrophobins is much higher than that of all known natural foam stabilizers used in the food industry. The taste and consistency of the emulsions formed by hydrophobins are resembling food fats. The use of hydrophobins in the food industry will allow development of fundamentally new textures, reducing calories and increasing functionality of food products. In this study Trichoderma viride was used as a source of hydrophobins. We have resurched the dynamics of biomass and hydrophobin-type protein accumulation in submerged cultivation of this fungus. Materials and methods: Submerged cultivation was performed with 100 ml of nutrient medium (composition: glucose 10 g/l, peptone 2.5 g/l, and other.), in Erlenmeyer flasks, at a temperature of 28-30 ° C on a rotary shaker. The culture liquid was filtered through a paper filter to separate biomass from native liquid and the dry weight of biomass was determined. Hydrophobins have a solubility in a 60% solution of ethanol. In this regard, the native liquid was treated with 70% ethanol, so that the alcohol concentration in the final solution was 60%. The resulting solution was kept at a temperature of 4 °C., then separated from the precipitated insoluble in ethanol substances by centrifugation. Ethanol was removed by evaporation and the preparation was freeze-dried. The protein concentration was determined by the Lowry method. Surface-active properties were measured by measuring of the contact angle. Results: The maximum concentration of hydrophobin-type proteins was detected 52 hours of cultivation and was 1.35±0.2 mg/ml. The maximum biomass weight was 5,6±0.1 g /l of culture medium after 29 hours of cultivation. Conclusions: Trichoderma viride could be a promising producer of hydrophobins. Adjustment of the composition of nutritive media is required to increase the production yield of hydrophobins. Literature: [1] H.A. Wosten, O.M. de Vries, J.G. Wessels, /Interfacial Self-Assembly of a Fungal Hydrophobin into a Hydrophobin Rodlet Layer // Plant Cell. - 1993. - Vol. 5. - v. 11. – P. 1567- 1574.

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9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

INFLUENCE OF PLEUROTUS OSTREATUS BETA-GLUCANS ON THE GROWTH AND ACTIVITY OF CERTAIN LACTIC ACID BACTERIA - Kokina M.1., Frioui M.1, Shamtsyan M.1, Sibirtsev V.2., Krasnikova L. 2,

1Department of technology of microbiological synthesis, St. Petersburg State Institute of Technology(Technical University), Saint-Petersburg Moskovsky prospect, 26 2Department of Chemistry and Molecular Biology, Saint Petersburg ITMO University, Lomonosova street 9, 191002, Saint Petersburg, Russia *[email protected]

Introduction: The medicinal effect of mushrooms has long been recognized by Oriental cultures, especially in China and Japan. [1]. In recent years, however, fungi have been the focus of scientists around the world as a source of biologically active compounds with beneficial effects on human health. Some fungi and derived from them biologically active substanceswere included in the product group, defined as "functional foods", i.e. as food, whose health benefits were documented by scientific research and whose beneficial effects can not be attributed only to the availability of nutrients. The use of functional foods containing beta-glucans leaves no doubt. With the aim of imparting new properties to functional fermented products by introducing into their composition beta-glucans of fungal origin, the effect of water-soluble beta-glucans obtained from the deep mycelium of oyster mushroom (Pleurotusostreatus) on the activity of lactobacillus bacteria (Lactobacillus acidophilus, Streptococcus salivariussubsp ., thermophiles, Lactobacillus bulgaricus). Materials and methods: The effect of beta-glucans on the growth of microorganisms and acid formation was determined from the change in pH, redox potential and specific linear conductivity. Results: It was found that the addition of beta-glucan significantly increases the electrical conductivity of the culture liquid of lactic acid bacteria. This indicates a more active growth of microorganisms in comparison with control samples. Lower pH values may indicate greater glycolytic activity of lactic acid bacteria in test samples compared to control samples. It is also shown that the introduction of beta-glucan does not lead to a significant change in the indicator of the oxidation-reduction potential of lactic cultures. beta- glucans do not have an inactivating effect on the enzyme systems of lactic acid bacteria and do not have a negative effect on the vital activity of the culture. Conclusions: The obtained results show the possibility of using beta-glucans of the Pleurotusostreatus in fermented milk products as a biologically active additive, having a positive effect on the growth of lactic acid bacteria and imparting additional functional qualities to the probiotic product. Literature: 1. Chang ST, Buswell JA. Mushroom nutriceuticals. World Journal of Microbiology&Biotechnology 12: 1996; 473-476.

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9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

MUSHROOMS AS A SOURCE OF BIOACTIVE COMPOUNDS FOR FOOD AND FEED INDUSTRIES

Shamtsyan M. Department of technology of microbiological synthesis, St. Petersburg State Institute of Technology (Technical University), Saint-Petersburg Moskovsky prospect, 26 [email protected]

Introduction: Varieties of biological activities of different types of mushrooms are known for centuries. Many of derived from mushrooms bioactive compounds possess significant health benefits. Being main bio-destructors in nature, mushrooms are producing large variety of enzymes. Results: Mushrooms can be a source of various types of bioactive compounds, which can be used for food production. Some of this compounds can be used as biologically active food supplement, or for fortification of ordinary food products to develop new functional food. Others, like various enzymes or novel, highly active surfactants can allow sustainable use of by-products, development of new efficient processes and products with novel, beneficial properties. Bioactive compounds of mushroom origin can be used also as feed supplements, increasing survival rate and productivity of animals and fish. Conclusion: All these could have a significant impact in solving the problem of food shortage in different regions of our planet, improving public health and the quality of life of the population.

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9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

SERICINE, A NOVEL FOOD INGREDIENT?

Matran I1,2,*, Stefan L2, Cioca A2 1"Iuliu Hatieganu"Medicine and Pharmacy University, No. 8, Victor Babeş Street, Cluj-Napoca - 400012, Romania 2S.C.Expertarom Food Ingredients S.R.L., No.150, Alba Iulia Str., 550052-Sibiu, România *Corresponding author: [email protected]; [email protected]

Introduction: The need to identify new food resources from unconventional sources, as well as the processing of the resulting residues from the processing of silk threads produced by Bombyxmori have led to new researches in the food, cosmetics, pharmaceuticals and medicine industry. The aim of this study is to identify and establish the safety, the functional and technological quality of sericine, a silk protein woven from silkworm cocoons (Bombyxmori),in order to be authorized by EFSA as a novel food ingredient. Materials and Methods: The ResearchGate, PubMed, Medline and Embase databases were reviewed, andsericine assays were performed, in vivo and in vitro. Results:Numerous bio-medical properties of sericinwas demonstrated by experimental research and clinical trials.Theantioxidant capacity of sericin in bakery products and the tensioactivecharacteristics in emulsionshas been demonstrated by laboratory researches. In vitro analyses [1] showed that the biochemical parameters of urine (urobilinogen, glucose, bilirubin, ketone bodies, density, blood, pH, proteins, nitrites and leucocytes) were not altered. Physicochemical analyses indicate that sericine did not change the faeces pH, which remained in the alkaline range, but it increased the plastic deformation and the soluble refractometric dry substance). By increasing the amount of IgA and butyrate in the colon, sericinhas a prebiotic potential [2]. Analyses conducted in simulated gastric fluid demonstrated the lack of changes in its physicochemical parameters. Conclusions: Following the biochemicaltests of urine, no alterations of the renal andhepatic systems were found with the administrationof 13 mg sericin/animal/day.Sericinis a potential ingredient for the food industry. In order to obtain the authorization of sericin as a novel food ingredient in EU, there has to be performed a lot of analysis and studies:mammalian toxicological assessment, genotoxicity and mutagenicity tests, developmental toxicity and reproductive toxicology studies, carcinogenicity, allergenicity and immonotoxicity, as well as toxicokinetic-toxicodynamic studies. Literature: [1] Matran IM, Botan E. Applicability of sericulture in the food industry and medicine, LucrariStiintifice, SeriaAgronomie, 2017, 60(1), 183-186. [2] Okazaki Y, Tomotake H, Tsujimoto K, Sasaki M, Kato N.Consumption of a resistant protein, sericin, elevates fecal immunoglobulin A, mucins, and cecal organic acids in rats fed a high-fat diet. J Nutr. 2011, 141(11), 1975-81.

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9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

BIOACTIVE COMPOUNDS OF CITRUS WASTES

Melih G1*, Özlem A2, 1 The University of Gümüşhane, Şiran Mustafa Beyaz Vocational School, Department of Food Processing, Gümüşhane/ Turkey 2The University of Gaziosmanpaşa, Faculty of Natural Sciences and Engineering, Department of Food Engineering, Tokat/Turkey *Corresponding author: [email protected]

Introduction: For the past decades, researches have been focused to find alternative ways to utilization of fruits and vegetables wastes. Scientists reported that food wastes were rich in bioactive compounds. Bioactive compounds, non-nutrient plant compounds, are present in fruit and vegetables and provide health benefits, beyond basic nutrition, such as reducing the risk of cancer, cardiovascular diseases, alzheimer, or some of disease associated with oxidative stress. These chemicals can reduce the free radicals that damage to the cells. In the present study, the bioactive compounds and antioxidant properties of citrus peels were examined. Materials and methods: Citrus peels were obtained from lemon (Citrus limon), orange (Citrus sinensis), mandarin (Citrus reticulata) and grapefruit (Citrus paradisi). Total carotenoid, beta carotene, ascorbic acid, anthocyanin, total phenolic and flavonoid content were determined and the total antioxidant activities were analysed according to TEAC, FRAP and DPPH methods. Results: It was found that mandarin and lemon peels were rich in carotenoid and ascorbic acid, respectively while grapefruit and lemon peels were rich in phenolics and flavonoid compounds. It was found that all of themhad highantioxidant capacities. Conclusions: It was concluded that citrus peels were a potential source of bioactive components.

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9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

SCREENING AND EXTRACTINGOF BIOACTIVE COMPOUNDS FROM CUCUMBER PEELS

Introduction: The plant derived bioactive compounds such as polyphenols, carotenoids and anthocyanins are receiving interest because of their potential antioxidant activity. They may not have nutritional property, but they may help the protect humans against some diseases. These compounds can reduce the free radicals that damage to the cells. They can reduce the risk of major chronic diseases such as cancer, cardiovascular disease, obesity and other disease. In the present study, the screening and extracting of bioactive compounds fromcucumber peels was studied. Materials and methods: Bioactive compounds were extracted from cucumber peels using different concentration of ethanolwere determined. Results: It was found thatthe highest total phenolic, flavonoid, monomeric anthocyanin was extracted in 50% ethanol concentration at selected ethanol concentrations (0, 25, 50 and 75%), the highest antioxidant capacity was in 50% ethanol concentrate,in all 3 methods, carotenoid and beta-carotene contents were very high and extraction of quinone, cardiac glycoside and coumarin increased with increasing ethanol concentration. Conclusions: It was concluded that cucumber peels were a potential source for bioactive components.

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9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

DIVERSE PROPERTIES AND FOOD APPLICATION OF ARABINOXYLAN EXTRACTED FROM WHEAT CHAFF AT DIFFERENT CONDITIONS

Antov M1*, Đorđević T1, Knežević-JugovićZ2 1Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia 2Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia *Corresponding author: [email protected]

Introduction: Arabinoxylans (AXs) are an important group of hemicelluloses found in the out-layer and endosperm cell walls of cereals. As dietary fibers they represent highly functional value-added product that can be prepared from agro-industrial by- products. Differences in AXs characteristics originate from cereal source but also from extraction conditions. The aim of research was to explore the impact of different hydrothermalextractions of AX from wheat chaffon their molecular, functional and biological propertiesrelevant for food application Materials and methods: AX was extracted from wheat chaff at different extraction conditions (concentration of NaOH, temperature and time)and constant solid:liquid ratio 1:10. AX was separated from extract and partially purified by ethanol (re)precipitation, and vacuum dried. Molecular weight (Mw) andferulic acid content of extracted AXs were estimated by viscosimetric and spectrophotometric method, respectively. Biological activities of AXs were determined by ABTS and CUPRAC assays and functional properties by measuring water (WHC) and oil (OHC) holding capacities. Results: Different sets of hydrothermal extractions produced arabinoxylans with different Mw and ferulic acid content. The lowest Mwof AX, 1400 g/mol, was extracted at 170 oC after 60 min with no alkali. Lowest applied temperature and time at 3 M NaOH yielded AX with the highest extracted Mw(62,600 g/mol). Conditions that produced the shortest AX were also suitable for the highest ferulic acid content resulting in the highest antioxidant activities as well as in the lowest WHC. On the other side, AX with the highest Mwshowed the highest WHC – 5.6 g/g. The highest OHC, 3.5 g/g, expressed AX with Mw44,900 g/moland relatively high ferulic acid content, which was extracted at 80 oC during 1.5 hours at 3 M NaOH. Conclusions:Present study indicated that parameters of hydrothermal extraction can be adjusted to produce AX with desired molecular, biological and functional characteristics which would be best suited for particular food application.

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ENZYMATIC HYDROLYSIS AS A TOOL FOR ENHANCING ANTIOXIDANT CAPACITY AND SENSORY QUALITIES OF SOY PROTEINS

Knežević-Jugović Z.1*, Alina Culetu2, Denisa Duta2, Gabriela Mohan2, Jovanović J.1, Stefanović A.1, Šekuljica N., Đorđević V.1 1 Faculty of Technology and Metallurgy, University of Belgrade, Republic of Serbia, 2 National Institute of Research&Development for Food Bioresources - IBA Bucharest, 6 Dinu Vintila Str., 021102, Bucharest, Romania *Corresponding author: [email protected]

Introduction: Soy proteins are widely used in several food products in the forms of soy flour, soy protein concentrate (SPC) and soy protein isolate (SPI) to improve water and fat binding ability and improve nutritional content. Recent research efforts in this field continue to look at novel functional properties of soy proteins through physical, chemical or enzymatic modifications [1]. Although it has been demonstrated that the enzymatic hydrolysis of SPI is a suitable route to improve its antioxidant properties, there is a general lack of knowledge about the potential for beneficial effects of protease hydrolysis on soy products other than SPI, such as soy flour or SPC. The aim of this study was to investigate the antioxidant activities, and color of spray-dried hydrolysates of SPC obtained with several proteases. Materials and methods: A commercial SPC (protein content 71.24%) was a gift from the SOJAPROTEIN, Bečej. The proteases used were: alcalase® 2.4L, neutrase® 0.8L, papain, everlase 16.0 L (Sigma) and umamizyme (Amano Enzyme Inc). The antioxidant activity was tested by using several methods: DPPH, ABTS, and linoleic acid emulsion system [2]. Results: Process parameters like substrate concentration, E/S ratio, temperature, and DH have been optimized for each selected enzyme or their combination. The five proteolytic enzymes used for hydrolysis of SPC led to different reaction kinetics resulting also in different peptide profiles determined by gel filtration chromatography using Sephadex G-50. Conclusions: The alcalase hydrolysate seemed to be the most effective antioxidant determined by DPPH, ABTS, and linoleic acid emulsion system assays. The enzymatic hydrolysis in all cases resulted in an increase in the antioxidant activity of hydrolysate and all hydrolysates showed significantly changed color compared to SPC. Acknowledgment: Grant of the Romanian National Authority for Scientific Research and Innovation, CCCDI – UEFISCDI, and the Ministry of Education, Science and Technological Development, Republic of Serbia, project SOYZYME E!9936. Literature: [1] Castro, R.J.S., Sato, H.H. Int. J.Food Sci. Tech., 2014, 49 (2), 317-328. [2] Stefanović, A.B., Jovanović, S.Ž., Šekuljica, N.Ž., Manojlović, V.B., Bugarski, B.M., Knežević-Jugović, Z.D., Eur. Food Res.Technol. 2014, 239 (6), 979-993.

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OBTAINING OF INNOVATIVE FOODS FROM STYRIAN PUMPKIN SEEDS – A SUSTAINABLE RESOURCE IN SOUTH-EAST EUROPE

Mironescu M.*, Mironescu I.D. Faculty of Agricultural Sciences Food Industry and Environmental Protection, University Lucian Blaga of Sibiu, Romania *Corresponding author: [email protected]

Introduction:Styrian pumpkin is a relatively new pumpkin variety growing in south- eastern Europe, cultivated for his seeds without hull and rich in fats. Seeds are used as such or for the production of pumpkin oil; seeds are rich in lipids (more than 1/3), proteins (1/3) and antioxidants, with nutritional and medical effects; the derived oil is rich in fatty acids (linoleic acid). In south-eastern Europe, cultivation of Styrian pumpkin and production of oil is very suitable for small farms. This research investigates the obtaining of two food products, namely pumpkin butter and halva by using seeds and oil from styrian pumpkin. Materials and methods:Pumpkin oil was obtained by cold pressing of seeds. Flour from styrian pumpkin seeds, honey (as sugar replacer), egg white and condiments were used for obtaining the products. Hedonic tests on 200 people were madefor establishing the adequate flavours, the granulation of flour and the final recipes.Four types of seeds flour were tested, with different dimensions of the particles: 1-10 m; 10-20 m; 20-30 m and mixed (equal parts from all three dimensions).Different recipes for mixing pumpkin oil with seeds flour, honey, condiments and vanilla as flavour were tested, by maintaining oil as reference. Results:For pumpkin butter, hedonic tests indicated the flour with mixed dimensions of particles as being the most adequate; too small particles give a tasteless butter (probably because the flavours specific to pumpkin seeds are lost during milling) and too big particles give an unpleasant texture, not similar with butter. For halva, the same results were obtained. In both cases, the consumers accept better a product with a quasi- distributed dimension of particles from 1-10 m to 20-30 m.The acceptance tests for the condiments tested indicated the order: cinnamon>> nutmeg> clove > juniper > ginger >> cardamom > pepper > chili. The recipe for pumpkin butter having the ratio Oil: Seeds flour: Honey: Cinnamon: Vanilla= 1:6:4:0.5:0.5 was identified as being the most accepted by the consumers. The ratio of compounds in halva was: Oil: Seeds flour: Honey: Egg white: Cinnamon: Vanilla= 1:6:4:0.5:0.5:0.5. Conclusions:Two recipes for two innovative foods, pumpkin butter and halva were established, based on pumpkin seeds flour with granulation between 1-30 m. The most adequate condiment for these products was identified as being cinnamon, which is completed by vanilla as flavour. Acknowledgement: This research was realised in the frame of the Erasmus+ program, project “Knowledge triangle for food innovation by harnessing the tradition and assuring sustainability” project code 2016-1-RO01-KA203-024797.

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COMPARATIVE ANALYSIS OF YOGHURTS OBTAINED WITH BIOACTIVE COMPOUNDS

Constantinescu M.A.1*, Tiţa M.A.1, Georgescu C1. 1 Faculty of Agricultural, Food and Environmental Protection Industry, Lucian Blaga University of Sibiu, Dr.Ion Raţiu Street, 550 012, Sibiu, Romania *Corresponding author: [email protected]

Introduction:The yoghurt is a basic dairy product that has been appearing in man's diet centuries ago [1]. Sodium alginate is a viscous liquid, which if added gradually to a calcium chloride solution forms alginate balls [2]. The objectives of this study are to examine the decision makers in the process of purchasing a dairy product obtained with bioactive compounds and the sensory analysis of several types of yogurt by a team of tasters. Materials and methods: The data contained in this research was obtained from a study which consisted of completing a questionnaire by yogurt consumers. This study was attended by 200 people between 18-25 years, 26-40 years old, 41-55 years old, over 55 years of age and with different levels of education. For the sensory analysis has been formed a group of 5 tasters, ordinary dairy products tasters, who have analyzed four different types of yoghurt obtained with bioactive compounds: with basil, with fennel, with mint and with sea buckthorn. Each taster gave grades from 0 to 5 for taste, flavor, smell, texture and creaminess. Results: Most consumers have chosen as the main reason to purchase yogurt, health benefits. Most young people surveyed buy dairy products approximately 2-3 times a month, and those over 40 years old about once a week.As regards the desire to purchase a yoghurt obtained with bioactive compounds, most consumers with higher education have decided to try and buy it, and those with high school and vocational school have been more reserved.In sensory analysis, the highest score in terms of taste was obtained by yoghurt with mint and, in terms of flavor by the yogurt with basil. The texture, smell and creaminesswere almost the same in all four yogurt varieties. Conclusions: In this study we can see that the results of the questionnaire were influenced by the age and educational level of the respondents.In the sensory analysis, the highest scores were obtained from yoghurt with mint and basil, followed by yoghurt with sea buckthorn and then by yoghurt with fennel. Literature: [1] Routray, Winny and Mishra, Hari N. Scientific and Technical Aspects of Yogurt Aroma and Taste: A Review. 2011, pages 208-220. [2] Mandal, Sanchita; Kumar, S. Senthil; Krishnamoorthy, Balakrishnam; Basu, Sanat Kumar. Development and evaluation of calcium alginate beads prepared by sequential and simultaneous methods.2010, pages 785-793. Acknowledgement: This research was realised in the frame of the Erasmus+ program, project “Knowledge triangle for food innovation by harnessing the tradition and assuring sustainability” project code 2016-1-RO01-KA203-024797.

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UTILIZATION OF KIWIFRUIT PEELS FOR BACTERIAL CELLULOSE PRODUCTION

Melih Guzel1, Özlem Akpinar2* 1Gumushane University, Şiran Mustafa Beyaz Vocational School, Department of Food Processing, Gümüşhane/ Turkey 2GaziosmanpaşaUniversity, Faculty of Natural Sciences and Engineering, Department of Food Engineering, Tokat/Turkey *Corresponding author: [email protected]

Introduction: Cellulose can be also produced by various bacterial species, as an extracellular polymer of their metabolism and known as bacterial cellulose (BC).It has many superior properties compared to plant cellulose.In the present study, kiwifruit peelswere used for the BC productionand the physicochemical,thermal, morphological and crystal structureof the BC were determined. Materials and methods: The peels were hydrolysed withsulphuric acid at 100˚C for 2 hours and the hydrolysate was used for BC production. The moisture, ash, production yield and liquid holding capacities,thermal, morphological, crystal structure and characterization (FTIR) of the BC were determined. Results: The BC production yields were found to be 11.53%. It was found that the FTIR spectrums of the BCfromkiwifruit peel hydrolysates were similar to BC produced in standard medium (Hestrin-Schramm medium). The result of this study showed that BCfromkiwifruit peels were had high water holding capacity, thin fiber diameter, high thermal stability and high crystallinity. Conclusions: Due to the high production yield of BC from kiwifruitpeels and the superior properties, the result is that kiwifruit wastes may be potential BC source. Furthermore, the use of food wastes in BC production can reduce BC production costs and contribute to waste recycling.

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BIOLOGICAL ACTIVITIES OF FOOD WASTES

Özlem Akpinar1*, Melih Guzel2TugbaDemir3 1Gaziosmanpasa University Faculty of Natural Sciences and Engineering, Department of Food Engineering, Tokat/Turkey 2GümüşhaneUniversity, Şiran Mustafa Beyaz Vocational School, Department of Food Processing, Gümüşhane/ Turkey 3Cumhuriyet University, Hafik Vocational School, Sivas/ Turkey *Corresponding author: [email protected]

Introduction:Food industries produce large amount of fruit wastes. They contain large amounts of suspended solids and present high biochemical and chemical oxygen demand. Therefore, themanagement of food wastes is important for the industry due to the environmental effects induced by their disposal. Since the prevention/reduction of food waste is sometimes not economically feasible or technologically possible. In this case food waste should be valorized, and it can be used as a resource for many other processes. Studies have shown that wastes such as fruit peels and rinds have more biological activity than edible part of the fruit. For the past decades, efforts have been made extensively to improve methods and find alternative ways to utilization of wastes. Recently, scientists are able to develop high value products from their by-products. Furthermore, these wastes are inexpensive and available in large quantities. In this study biological activities of food wastes were reviwed. Materials and Methods: The different biological activities of (antioxidant, antimicrobial, antidiabetic, antiinflamatuary and sitotoxic activies of different food wastes)of food wastes were investigated. Results: The results of the studies showed thatfoodwastes had antioxidant, antimicrobial, antidiabetic, antiinflamatuary and sitotoxic activities. Conclusion: Food wastescould potentially be used as important sources to produce health suplements, food additives and supplementsboth in the food and non-food industries.

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BUCKWHEAT-WHITE QUINOA MIXTURE FOR GLUTEN-FREE BEVERAGES PROCESSING

Păcală M.L.1*, Favier L.2, Brudiu L.3 1 Lucian Blaga University of Sibiu, Faculty of Agricultural Sciences, Food Industry and Environment Protection 7-9 Dr. I. Ratiu St., 550012 Sibiu, Romania 2 Ecole Nationale Supérieure de Chimie de Rennes, France, 11, Allée de Beaulieu - CS 50837 - F-35708 Rennes Cedex 7, France. 3 S.C.Management Solutions & Assistance S.R.L., 900581 Constanta, Romania * [email protected]

Introduction: In present, food scientists recognize the nutritional and health implications of pseudocereals, like quinoa (Chenopodium quinoa) and buckwheat (Fagopyrum esculentum). Consumption of gluten-free products has increased in the last years and for that it is necessary to create new products of this category.[1] This study was aimed at evaluating the tehnological potential of some buckwheat-quinoa mixtures fermented with lactic acid bacteria (LAB) for beverages processing. Materials and methods: The buckwheat-white quinoa grist mixtures (Mi:%(w/w)- %(w/w), i=1,7; M1:100-0; M2:90-10; M3:80-20; M4:70-30; M5:60-40; M6:50-50; M7:0- 100) were obtained with 1:11 w/w of the ratio pseudocereal grist:water. Thermal treatment of the mashes (1ºC/min.) was done with a mashing bath up to 80ºC with a 10 minutes rest at this temperature. To achieve the lactic fermentation was used 1%w/w lactic acid starter culture for all mashes (LAB-1 series: with natural yogurt culture at 42ºC and LAB-2 series: with Bifidus yogurt culture at 40ºC). Main physical-chemical characteristics (pH, total and volatile acidity and dynamic viscosity) and sensory quality (texture, taste, aroma and visual aspect) of fermented mixtures were analyzed. Results: Experimental data indicate that, for both variants of fermentation, the addition of quinoa grist is a good way to improve the total acidity of buckwheat-based mashes; M4 blend was the optimum for LAB-1 series and M5 for LAB-1 series and the LAB-1 series showed higher values of the total acidity compared to the LAB-2 series. Lactic acid fermentation with Bifidus yogurt culture has generated dynamic viscosities and sensory quality superior compared to natural yogurt culture, this finding is also confirmed by the slightly higher volatile acidity values of the LAB-1 series. Referring to the shelf-life estimation, the evolution of the physical-chemical characteristics of the LAB-2 series was better, even after 14 days of monitoring at 6ºC. Conclusions: Results of this research suggest that a mixture of buckwheat and quinoa can be used in cereal-based fermented beverages production to provide gluten-free foods with acceptable sensorial attributes and positive shelf-life. Literature: [1] Giménez-Bastida J.A., Piskuła M., Zieliński H., Recent advances in development of gluten- free buckwheat products, Trends Food Sci. Technol., vol. 44(1), 2015, pg. 58-65.

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FROM MYCELIUM TO SPORES: NEUROPROTECTIVE POTENTIAL OF MOSAIC PUFFBALL (HANDKEA UTRIFORMIS)

Petrović P.1, Carević M1, Vunduk J2, Klaus A2,Volić M.1, Đorđević V.1*, Bugarski B1. 1Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11060 Belgrade, Serbia 2Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia *Corresponding author: [email protected]

Introduction:Because of the limited therapy choices, there’s a need of constant search for products that may help in prevention and treatment of neurodegenerative diseases. Studies showed that altering acetylholinesterase and tyrosinase activitymay reduce the risk of Alcheimer’s and Parkinson’s disease incidence.Mosaic puffball is an edible mushroom characterizedby enclosed, globose fruiting bodies that go through the autolysis process upon maturation, which turns their insideintopowdery spore-bearing mass. The goal of this study was to evaluate antioxidative, tyrosinase inhibitory (TI) and acetylholinesteraseinhibitory (AcHEI) activity of the fungi, in all stadiums of its lifecycle –mycelium (HUMIC), young (HUY) and mature (HUM) fruting bodies, using methanol extracts. Materials and methods:Total phenols (TPC) were estimated using Folin-Ciocalteu assay (Skotti et al., 2014)and antioxidativepotentialby ABTS radical-scavenging assay (Re et al.,1999). TI and AcHEIactivity was tested according to Neagu et al., 2016. Kojic acid, the known inhibitor of AcHE, was determined by HPLC. Results:The highest amount of TPC was found in HUM (19.8±1.0mgGAE/g), followed by HUY(10.5±0.7 mgGAE/g) and HUMIC(4.2±0.3mgGAE/g). There’s an excellent correlation between TPC and antiradical activity (EC50=5.2±0.2, 2.7±0.1 and 0.5±0.1 for HUMIC, HUY and HUM, respectively). There’s also a link between TPC and enzyme-inhibitory activityboth in AcHEI and TI analysis(HUM>HUY>HUMIC). AcHEI is moderate and similar in the samples with IC50 values of 5.98±1.06, 4.48±0.10 and 2.84±0.11 for HUMIC, HUY and HUM, respectively. However there’s a greater difference in TI; while the activity of HUMIC and HUY was barely detectable, HUM showed excellent inhibition (IC50=0.22±0.01mg/mL). Kojic acid wasn’t detected although phenolics were reported to show TI,so the active compound(s) should be searched for in theHUM’s phenolic fraction. Conclusion:Mosaic puffball, especially mature fruiting bodies, is an excellent source of compounds that may exhibit neuroprotective activity.

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NOVEL TACKLINGS ON FOOD WASTE MANAGEMENT - A BIBLIOMETRICS RESEARCH

Sorin Corneliu IORGA1,2, Oana Mihaela NICULAE2*, Mona Elena POPA1 1University of Agronomic SciencesandVeterinary Medicine of Bucharest, 59 MarastiBlvd, District 1, Bucharest, Romania 2 National ResearchandDevelopment Institute for FoodBioresources-IBA Bucharest, 5 BaneasaAncuta, District 2, Bucharest, Romania Corresponding author email: [email protected]

Introduction:The interest for food waste management (FWM) has been constantly increasing in the last years. The number of the publications (articles and proceedings papers) as well as sectorial revues available on relevant databases as Wiley (WL), Taylor&Francis (TF), Science Direct (SD) or Springer Link (SL) reflects such interest. However the evolution of the entire field on its bibliometric parameters is needed. Materials and methods:The present study is focusing on over 226 FWM articles published between 2000 – 2017. The study emphasized the impact relevance, citations, publications and countries, as well as main topics summarized.Data processing was made on IBM SPSS 24 PS IMAGO 4.0 program and on Microsoft Excel (version 2010). Results: Time distribution: of which 94.9% were published between after 2010 and 173 were published between2014 – 2017. Independent citations distribution: the articles summed up 2854 independent citations, with a range from 1 to 483 independent citations. 2010 and 2014 are main citations years, with more than 450 citations/year. The first authors are originated from 184 affiliating institutions, which reveal the wide spread interest of the FWM around the world. 32 institutions generated more than 2 articles, with a total of. 72 articles. City University of Hong Kong and Politecnico di Milano have 4 articles with first authors. Theare 44 residence countries, of wich first 10 countries generated 134 articles (59.29%). UK (28 articles), Italia (26) and China (17) are most productive of all. The articles were hosted in 102 publications, of which 41 in Journal of Cleaner Production, and 21 in Waste Management. ISI factor range is from 0 to 8.192 (Critical Reviews in Microbiology). Conclusions: The FWM management proved to remain one of the main issue of the latest years world wide. Social and economical impacts are analysed, as well as solutions available, like food waste reuse or circular economy are most explored.

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SPRAY-DRIED PARTICLES WITH ENCAPSULATED SAFFRON EXTRACT

Trifković K.1*, Kalušević A.2,3, Lević S.2, Balanč B.1, Bugarski B.1, Nedović V.2, Pittia P.4, Đorđević V.1 1 Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11120 Belgrade, Serbia 2 Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade-Zemun, Serbia 3 Institute of Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia 4 Faculty of Bioscience and Technology for Food Agriculture and Environment, University of Teramo, via C.R. Lerici 1 , Mosciano Sant’Angelo (TE), 64023, Italy *Corresponding author: [email protected]

Introduction: Saffron (Crocus sativus L.) is a natural source of pigments and aroma compounds typically used as spice in quite a wide range of food products. In addition to the three major constituents (crocin, picrocrocin and safranal), saffron is a rich source of carotenoids, carbohydrates, proteins, anthocyanins, vitamins and minerals. Numerous health benefits have been ascribed to the saffron compounds. However, saffron bioactives are prone to oxidation and isomerisation reactions that lead to losses of biological activity and nutritive value. The aim of this research is to protect saffron extract via encapsulation in order to be feasibly used in design of innovative healthy and functional food products. Materials and methods: Saffron extract was prepared via ultrasound-assisted water extraction, and encapsulated utilizing spray-drying technique; blends of alginate (ALG) and soy protein isolate (SPI) in different ratios were used as a carrier material. The obtained encapsulates were characterized in terms of determining zeta-potential, surface morphology (SEM), water activity and composition (Raman spectroscopy). Results: SEM analysis revealed that spray-dried particles containing higher amount of alginate have more spherical shape and smoother surface. Zeta-potential values indicated less stable particles with increased amount of SPI, since the absolute values of zeta-potential decreased from 37.2±2.54 mV (ALG:SPI 3:1) to 19.8±1.13 mV (ALG:SPI 1:3); this can lead to particles flocculation/agglomeration. All particles showed values of water activity <0.4, which is considered as a critical value. Composition showed the bands and peaks characteristic for the compounds present in the encapsulated systems (e.g. carrier biopolymers and most abundant saffron compounds - crocins, crocetin and its glycosyl esters). Conclusions: This study demonstrates the potential of alginate/SPI matrix to be used for encapsulation of saffron extract. From the physical point of view, obtained particles showed good characteristics regarding stability, morphology and overall possibility to be applied in development of functional foods.

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LIPOSOMES WITH Β-SITOSTEROL AS CARRIERS FOR GENTISIC ACID

Balanč B.1*, Jovanović A.1, Ota A. 2, Đorđević V.1, Poklar-Ulrih2 N., Nedović V.3, Bugarski B.1 1 Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11120 Belgrade, Serbia 2 Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia 3 Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade-Zemun, Serbia *Corresponding author: [email protected]

Introduction: The protection of actives (such as gentisic acid, GA) by encapsulation in liposomes is promising due to the biocompatibility of lipids used for its preparation. It is common to add sterols during preparation to increase lipid membrane rigidity. In this paper we used β-sitosterol, which is similar to the cholesterol in chemical structure, but unlike cholesterol β-sitosterol is phytosterol, therefore, amore preferable constituent of lipid carriers intended for application in function foods. Materials and methods: Liposomes used for encapsulation of GA were prepared using thin film method, and the same procedure was applied for liposomes without (L+GA) and with β-sitosterol (L+β+GA). As additional step ultrasound probe was used to obtain small unilamellar liposomes. The liposome particles were characterized in terms of determining size, polydispersity index (PDI) and zeta-potential. Also, thermotropic changes (DSC) were monitored. Results: Size measurements showed that L+β+GA had somewhat higher average size (127.6±2.1) compared to L+GA (107.2±0.2), but GA itself did not affect the size of liposomes. The values of PDI for all samples indicated narrow size distribution, while zeta-potential values were less than 6 mV. The addition of GA caused a decrease in the gel-to-liquid crystalline phase transition enthalpy, in both samples, but the decrease was less pronounced in samples containing β-sitosterol (11% vs. 25%). This result justifies addition of β-sitosterol which obviously gives rigidity to the lipid membrane disturbed by GA incorporation. Conclusions: These results give the first insights to the idea of β-sitosterol incorporation into liposomes intended to be GA carriers. The small size and narrow size distribution of liposomes are convenient for their application in food stuff, while the less significant changes in enthalpy promote the usage of β-sitosterol, and even encourage the addition of higher amounts. Overall, the obtained results qualify liposomes with β-sitosterol to be used as GA carriers for application in functional foods.

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TOPIC VI CONSUMERS. FOOD CHAIN MANAGEMENT, MARKETING, ECONOMICS. EDUCATION, INNOVATION AND KNOWLEDGE TRANSFER

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FIRST SENSORY EVALUATION OF JELLYFISH CATOSTYLUS TAGI APPETIZERS BY UNTRAINED PANELLISTS

Teresa Silva1, Marco Lopes1, João Santos1, Henrique Patrício1, Ariana Saraiva2, Zilda Morais3*, António Raposo4*

1 -Estoril Higher Institute for Tourismand Hotel Studies, 2769-510 Estoril, Portugal. 2 - PharmacyFaculty, University of Coimbra, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal. 3- CiiEM (Centro de Investigação Interdisciplinar Egas Moniz), Egas Moniz - Coop de Ensino Superior,Quinta da Granja - Monte de Caparica, 2829-511 Caparica, Portugal. 4 - CBIOS (Research Center for BiosciencesandHealth Technologies), Universidade Lusófona de Humanidades e Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal. *Corresponding authors [email protected] ; [email protected]

Introduction: Our previous studies with the jellyfish Catostylustagiled to the production of a pâté which was consumed with toasted bread or cracker biscuit, as a snack. Thereafter we have developed appetizers of C. tagi with low fat content in order to enlarge the consumption options of this seafood whose abundance seems to be favoured by climate changes. Materials and methods: the medusa product was prepared as previously described. Components of appetizers (Fig.1): Ceviche: purple onion, sweet cucumber, lime scrap, cherry tomato, salicornia,salt flower, olive oil, medusa. Skewer: roasted quince, sesame seeds, salicornia, medusa. Salad: green endive, sweet cucumber, sesame oil, sesame seeds, flower salt, medusa.The panellists were marine researchers who attended to a seminar about Cnidarians in Vasco da Gama Aquarium, Lisbon, in 2017. The 25 volunteers were 16 women (20-55 years old) and 9 men (21-47 years old). A previous questionnaireabout food neophobia scored the panellists profile at 3.3±2.3, in a 1-10 neophobia scale. Fig.1. Ceviche, Skewer and Salad appetizers Results: Ceviche, Skewer and Salad were scored as 69.5%, 65.6% and 64.1% respectively, so, it can be proposed that the highest score was positively related to the highest jellyfish content in the appetizer. The statistical comparison, made by MANOVA with p <0.05, indicated that of the seven studied variables, namely general appearance, colour, flavour, texture, savour, sea perception, and global appreciation, the sole statistical difference was the one between the general appearance of ceviche and the salad. In the other six variables there was no statistical difference between the dishes. Conclusions: New trials are underway which seek to clearly highlight the taste of the jellyfish and alsoto distinguish the appetizers from each other.

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MILK AND DAIRY PRODUCTS CONSUMERS BEHAVIOR AND PREFERENCES IN SIBIU COUNTY FROM ROMANIA

Constantinescu M.A.1, Tița M.A1., Tiţa O.1, Bătuşaru C.2 1 Faculty of Agricultural, Food and Environmental Protection Industry, LucianBlaga University of Sibiu, Dr.IonRaţiu Street, 550 012, Sibiu, Romania 2Academy of Land Forces "NicolaeBălcescu" of Sibiu, Revoluţiei Street, 550 170, Sibiu, Romania *Corresponding author: [email protected]

Introduction:Milk and dairy products are an important source of nutrients like protein, calcium, phosphorus, vitamin B2 and vitamin B12 [1]. The main objective of this study is to examine the decisional psychological factors correlated with the personal factors in the process of purchasing dairy products in Sibiu. Materials and methods:The data contained in this research was obtained after a study that was made online and face to face. This study consisted in completing a questionnaire by consumers of milk and dairy products from Sibiu. This study was attended by 300 people residing in the city of Sibiu between 18-25 years, 26-40 years old, 41-55 years old, over 55 years of age and with different levels of education: vocational school, high school , university studies, postgraduate studies. Results:The following results were obtained: most consumers chose the main reason for purchasing milk and dairy products, the benefits to the consumer’s health and the second reason was their taste.In terms of purchasing frequency, most consumers choose to buy dairy products once a week and then at most 2-3 times a month.As regards purchasing preference, as a packaged or unpackaged dairy product, the difference was made by the educational level, most consumers with higher education choosing to buy packaged dairy products and those with high school or vocational schools choosing to buy unpackaged dairy products. Conclusions: In a marketing study, it is very important to take into account several consumer-related factors (economic, educational, age, etc.) in order to obtain the most relevant results [2]. In this study we can see that the results of the questionnaire were influenced by the age and educational level of the respondents. Literature: [1] Kurajdová, Klaudia, Táborecká-Petroviþová, Janka and Kašþáková, Alena. Factors Influencing Milk Consumption and Purchase Behavior. Faculty of Economics Matej Bel University,Tajovského, 2015, pages 573-580. [2]Voicu, Mirela Cristina. Characteristics of the consumer preferences. Faculty of Economic Sciences, „Nicolae Titulescu” University, Bucharest, 2013, pages 126-134

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COMPETITIVENESS OF A HONEYBEE PROCESSING UNIT IN THE CONTEXT OF SUPPLY-DEMAND

Cristea R1* .1“Lucian Blaga” University of Sibiu, Faculty of Agricultural Sciences, Food Industry and Environmental Protection, 7, Dr. I. Ratiu Street, 550012, Sibiu, Romania *Corresponding author: [email protected]

Introduction:The purpose of this market research was to understand the current and commercial state of the Romanian honey sector in order to increase its exports to the European Union, especially Italy and Germany.The main findings have shown that countries in the European Union, such as Italy and Germnaia, are a constant importer of honey from Romania. Honey consumption in the European Union is on the rise, but Romania's production is in a process of strong decline [3]. The Romanian demographic characteristics, such as purchasing power, consumer habits and market size [1], are encouraging for the export of honey from Romania. Romania faces more price competitors on the European market [2], but due to a relatively good quality and real opportunities, problems can be constructively addressed. Yet, honey imports from China and Ukraine are growing year on year. Materials and methods: When selecting the relevant sector (product) to be analyzed in this study, aspects related to the development of commerce at the production unit level were taken into account. Within the production unit located in Sibiu in the period 2014- 2017 there was a good commercial performance in the Romanian honey field, completing by the imports from China and Ukraine. Results: The imports achieved managed to stabilize the level of orders when the Romanian production was declining. Although the quality of bee honey, and its price is different, some European processors have managed to meet the demands of consumers. Conclusions: Honey consumption trends in the EU are expected to remain high; export opportunities for organic and monoflorous honey products are also promising, especially for companies that have signed trade agreements with China and Ukraine. Competitive quality and prices, as well as large quantities, are extremely important for success on the EU honey market.Trends in the honey sector in Italy and Germany could be reasons for honey exports in Romania, covering the Italian and German quantitative consumption deficits. Literature: [1]Gheorghe Ciobanu (coord.), Tranzacţii economice internaţionale, Imprimeria ARDEALUL Cluj Napoca 2004, ISBN 973-86547-8-5 [2] Lengyel, E., The importance of the wine managment in the context of accessing european funds, International Conference Agricultural and Food Sciences, Processes and Technologies, ISSN 1843-0694, pp. 358-364, 2012 [3] Popovici, A., Mărghitaş, L.A., 2013. Antreprenoriatul în apicultură. Editura AcademicPres, Cluj-Napoca.

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UNDERSTANDING THE CONTEXT IN WHICH IT OPERATES AN ORGANIZATION IN THE FOOD INDUSTRY. CASE STUDY: BREWERY

Păcală M.L.1*, Favier L.2, Brudiu L.3 1 Lucian Blaga University of Sibiu, Faculty of Agricultural Sciences, Food Industry and Environment Protection 7-9 Dr. I. Ratiu St., 550012 Sibiu, Romania 2 Ecole Nationale Supérieure de Chimie de Rennes, France, 11, Allée de Beaulieu - CS 50837 - F-35708 Rennes Cedex 7, France. 3 S.C. Management Solutions & Assistance S.R.L., 900581 Constanta, Romania * [email protected]

Introduction: According to the definition, the organization represents the combination and use of human, financial and material resources to achieve objectives. Within the organization are clearly defined objectives, distribution of authorities and responsibilities, expectations regarding the functions, communication channels and methods to achieve the objectives. Top management and other designated persons will identify the internal and external context, taking into account internal and external issues that may affect the organization's ability to achieve the desired results.[1] An organization can be significantly influenced by both internal and external conditions. Materials and methods: In order to understand the organization, a strategic analysis should be carried out on what is happening in the environment in which the organization operates. In this regard, the internal and external context of the organization is defined and two questions will be answered: "How can the organization be affected by what is happening?" and "What could be the organization's response to any changes?".[2] In order to determine the organizational context factors that can influence the achievement of objectives, to identify future and current opportunities, the risks that may arise from the organizational context, the SWOT analysis was used. Results: Based on an understanding of the internal context (the internal environment in which the organization attempts to achieve its strategic objectives including quality objectives, food safety and environmental targets) and the external context of the organization (includes external institutions or influences that may affect the organization's management system and the ability to achieve the established strategic objectives, including quality, food safety and the environment), the SWOT analysis of the brewery analysis was drawn up in the case study. Conclusions: According to the SWOT analysis, regardless of the set actions, the decision-making process will include the following priority elements: building strengths, eliminating weaknesses, exploiting opportunities, removing threats. Literature: [1] SR EN ISO 9001:2015 - Quality management systems. Requirements. [2] SR EN ISO 9000:2015 - Quality management systems. Fundamentals and vocabulary.

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ENHANCING YOUTH (18-26) EMPLOYABILITY IN BAKERY SECTOR

Iorga S.*, Mohan G., Duta D., Dumitru O. National Institute of Research and Development for Food Bioresources – IBA Bucharest *Corresponding author: [email protected]

Introduction: Why the Project is needed?  High rate of unemployment (the average youth unemployment rate is 21.4% in EU countries and 18.4% in Turkey according to Eurostat data).  Low competence of youth (uneducated, early school leaving, inability to follow developments in specific sectors).  Lack of innovative training materials (Effective training and education materials are needed to reconnect members of this group with the labour market and improve their career prospects) Materials and methods: Target groups: Youth employees in bakery sector Unemployed youth Universities NGOs Trainers Results: Output 1 Evaluation of Need Assesment Survey of Each Country and European Union Situation Survey Output 2 Best bread production training material and handbook Output 3 Sensory Assesment Training Material and Handbook Output 4 Hygiene and Sanitation Handbook Output 5 EU and Turkey Legislation Handbook Output 6 Curricula of bread production training Output 7 Open Educational Tools Output 8 Smart-phone application Output 9 Impact Analyses Report

Conclusions: The project priority:  Achievement of relevant and high quality skills and competences  Social inclusion  Promoting quality youth work.

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EDUCATIONAL MARKET REQUIREMENTS IN THE FIELD OF FOOD BIOTECHNOLOGY IN ROMANIA

Mironescu M.*,Georgescu C., Mironescu I.D., Ognean M. Faculty of Agricultural Sciences Food Industry and Environmental Protection, University ”Lucian Blaga” of Sibiu, Romania Corresponding author: [email protected]

Introduction. Education in the food area in Romania faces to the actual demand of industry for trained students. This research aims to investigate the needs of the industry for competencies to be acquired by students and the way for obtaining them, to improve the curricula and to adapt the educational process to the industry. Materials and methods. A short questionnaire was made, with competencies to be achieved by students graduating the specialty Food Biotechnology at the University Lucian Blaga of Sibiu, Romania. Representatives of 30 food companies from the region near Sibiu filled the questionnaire, by giving a score, depending on the importance of competence for graduates, as follows: 1- not at all important; 2- Not important; 3- Important; 4- Very important; 5- Essential. The companies were asked to propose solutions for acquiring the competencies. Results. As Table 1 shows, most of the companies consider the competencies as being important to essential. The response on the way for obtaining the competencies was: 30% by organising internships under the supervision of a team formed by a university teacher and an engineer from the factory at the end of courses; 54 by a theoretical and virtual training organised at the university, followed by application of knowledges in the factory; 16% by practical and theoretical study at the faculty. Table 1. Competencies obtained by students graduating the field Food Biotechnology No Weighted Competencies 1 2 3 4 5 Average 1 Appropriate identification, description and use of 2 3 9 8 8 3.6 concepts specific to the field 2 Driving general processes, operation of industrial 2 4 6 10 8 3.6 facilities and equipment 3 Supervising, conducting, analyzing and designing food 2 3 7 9 9 3.7 biotechnologies from raw materials to finished products 4 Appropriate use of internet and computer for 0 3 7 10 10 3.9 accomplishing the tasks 5 Management and marketing activities 0 1 5 15 9 4.1 Percentage 4.0 9.3 22.7 34.7 29.3 Conclusions. All competencies proposed for the field Food Biotechnology are important to essential. More than 50% of the industry representatives appreciate that the combination of practical and virtual training could be the solution for the future education in the field. Acknowledgment: The research was realised in the frame of the Erasmus+ project ”Strategic platform for ameliorating Tunisian higher education on food sciences and technologies” no. 585729-EPP-1-2017-1-TN-EPPKA2-CBHE-JP.

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COLLABORATIVE ENVIRONMENT TO DESIGN NOVEL FOODS AS CROSSROAD BETWEEN TRADITION, SUSTAINABILITY AND INNOVATION

Mironescu I.D.1*, Mathe E.2, .Kostov G.3, Dupeux P.4, Piper O.5 1Faculty of Agricultural Sciences Food Industry and Environmental Protection, University Lucian Blaga of Sibiu, Romania 2Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Hungary; 3 Faculty of Technology, Unversity of Food Technologies, Plovdiv, Bulgaria 4 Institute Universitaire de Technologie, University Claude Bernard Lyon 1, France 5 Solina S.A., Alba-Iulia, Romania *Corresponding author: [email protected]

Introduction:Europe is facing with the loss of its cultural and material identity, inclusive the culture of traditional foods and the endangerment of the sustainable food resources. In the same time, there is a new imperative to add innovation in food.The European Erasmus+ project “Knowledge triangle for food innovation by harnessing the tradition and assuring sustainability” KNOWinFOOD is offering a solution for these challenges. One of the goals of this project is to design and realise a collaborative environment to assess innovation in food starting from traditional products and using sustainable raw materials. Materials and methods:The activities organised to develop the web platform were: User experience design; Implementing the role system an defining the roles and permissions; Implementing the content management system and document management system; Defining the workflows; Integrating the collaborative application in the personal and collective contexts; Developing the web interfaces; Adapting for mobile platforms. The web platform was developed in moodle. Results:The web platform contains folowing features: collaborative environment allowing users to work together on different tasks and topics and produce new content; role based access control; e-learning functionalities; integration with social media (facebook, twitter, instagram feeds) for project dissemination through testimonials; multilingualism (the platform will be available in English and translated in other four languages: Romanian, Bulgarian, French, Hungarian). The platform contains: Knowledge Base (KB) with tasks for innovation; KBwith Traditional Products; KB with Sustainable Resources and Processes; KB with Innovative Processes and Ingredients. Each KB is structured according to its knowledge domain.KBs are available to students and also to food specialists or food industry. Conclusions:A collaborative environment was developed within the frame of the KNOWinFOODproject with different functionalities to supportthe design of innovative foods by harnessing the tradition and assuring sustainability. Acknowledgement:This research was supported by the Erasmus+ program, project “Knowledge triangle for food innovation by harnessing the tradition and assuring sustainability” project code 2016-1-RO01-KA203-024797.

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DIFFERENCES OF GENERATIONS: HOW TO ENGAGE A MULTIGENERATIONAL WORKFORCE IN WELLBEING BENEFITS

Gita Statnickė1,2, Asta Savanevičienė1 1 Kaunas University of Technology, Lithuania, 2 Klaipeda State University of Applied Sciences, Lithuania

Generational diversity management, i.e. how to engage a multi-generational workforce in wellbeing benefits, is one of the most important parts of the human resources management process, there is still a lack of research works, which could not only help to accurately identify generations and determine their essential differences in the labour market, but also would provide generational diversity management opportunities in an organization. The research on generational differences in work values has produced conflicting results that are complicated by the impact of age on values. While progress has been made on investigating the influence of generation and age on values, several shortcomings of this body of research exist. Managing generational diversity in the organization is essential for a variety of work-related variables, including personality, work values, work attitudes, leadership, teamwork, work-life balance and career patterns. Wellbeing, as one of the majority of scientific research trends, is directly or indirectly reflected in research and studies of the majority of researchers from the western countries (Meacher, 2001; Royo et al., 2006). Wellbeing is various and conceived differently. There is a great variety of wellbeing concepts met in scientific literature (Schuessler, Fisher, 1985; Fahey et al., 2003; McGregor, 2006), which within the period of human development has had distinctive meanings: quality of life, life quality; welfare, wellbeing; wellbeing; happy life, happiness; satisfaction with life, life satisfaction. After the analysis of wellbeing concept it becomes obvious that it disclosesfeatures and properties of material and cultural living conditions of people, comparing them with a standard or proper level and a proper meeting of these conditions. It was noticed that the wellbeing of modern society and individual social groups, a person is assessed as an important basis of all-round development, and this fact actualises the importance of wellbeing research in modern social sciences. By creating a positive, healthy working environment for employees, employers can increase morale, improve their employees’ work-life balance and positively impact their business. Employee health and wellbeing benefits can have a significant impact on the wellbeing of a workforce by promoting good health. Balancing work and life is the biggest challenge in every generation. According Malia (2017), the level of wellbeing differs not only among different generations, but also among people in general. Quality of life is a multi-dimensional and it includes more than just standards of living. Physical, emotional, mental and spiritual health, as well as working environment, leisure time, satisfaction with life and job, positive emotions and other important aspects are also taken into account. Wellbeing benefits it is important to choose the benefits that will most appeal to multi-generational workforce.

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IMPROVING SENSORY CHARACTERISTICS AND TEXTURE OF FERMENTED DAIRY FIBER ADDED

Tita, M.A1., Ketney O.1, Bradauskienė V.2, Tamošaitienė L.2 1Faculty of Agricultural Food and Environmental Protection Industry, Lucian Blaga University of Sibiu, Dr.Ion Raţiu Street, 550 012, Sibiu, Romania 2 Klaipeda State University of Applied Sciences, Lithuania *Corresponding author:[email protected]

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INTELLECTUAL PROPERTY POLICY ENHANCEMENT IN KNOWLEDGE- BASED ORGANIZATIONS

- Țîțu A. M.1,*, Pop A.B.2,Tița O.3,Țîțu Ș.4, Tița M.5 1Lucian Blaga University of Sibiu, Victoriei Street no. 10, code 550024, Sibiu, România [email protected] 2SC TechnoCAD SA, Vasile Alecsandri no. 72, code 430351Baia Mare, România [email protected] 3Lucian Blaga University of Sibiu, Victoriei Street no. 10, code 550024, Sibiu, România [email protected] 4The Oncology Institute "Prof. Dr. Ion Chiricuta", Republicii Street no. 34-36, 400012 Cluj Napoca, Romania, [email protected] 5Lucian Blaga University of Sibiu, Victoriei Street no. 10, code 550024, Sibiu, România [email protected] *Corresponding author: [email protected] - Introduction: The aim of this research paper is to highlight the intellectual property place and role within an industrial knowledge-based organization which performs design activities. Materials and methods: The research begins by presenting the importance of integrating intellectual property policy implementation with quality policy. The research is based on the setting of objectives in the intellectual property field. This research also establishes some intellectual property strategies, and improvement measures for intellectual property protection management. Results: The basis for these activities is correlation of the quality policy with an intellectual property policy, as well as the points of strength identified in the studied organization. Conclusions: The issues discussed in this scientific paper conclude on the possibility of the implementation of standards in the intellectual property field.

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PLANTVALOR –ENHANCING KNOWLEDGE TRANSFER AND INNOVATION IN THE FIELD OF PLANT-BASED FOOD AND NON-FOOD MATERIALS

Rätsep, R.*, Kaldmäe, H., Bleive, U., Kikas, A., Kersti, K., Pääso, P. Polli Horticultural Research Centre, Institute of Agricultural and Environmental Sciences, Estonian University of Life Sciences, Uus 2, Polli, Mulgi parish, Viljandi county, 69108, Estonia *Corresponding author: [email protected]

Increasing demand on healthy/ high quality products has posed the global and local challenges in food science and technology. Therefore knowledge transfer and networking between different parts of food chain is of crucial importance. PlantValor – Competence Centre for Knowledge-Based Health Goods and Natural Products was established in 2010 by the initiation and cooperation of Polli Horticultural Research Centre of the Estonian University of Life Sciences (EULS) and interested partners of agricultural and food sector. The main goals are: 1) to consolidate and mobilize relevant know-how and resources raising thus the sectorial competitiveness; 2) to develop supporting structure together with EULS and its local/ international partners for increasing research and innovation capacity of the local enterprises and enhancing the quality of sectorial research and developmental applications. PlantValor comprises mainly revalorization of plant-based materials such as agricultural by-products, gathers knowledge regarding their use for food and non-food purposes, and couples it with the most advanced technological capabilities in the Baltics. By enhancing the visibility of the region and supporting the cooperation of research institutes, the public sector and enterprises will be updated continuously and provided with the relevant expertise concerning newest technologies and know-how on the sector. PlantValor has achieved successful cooperation and reached to numerous local SME’s, large-scale companies, and international research and development institutions also. Knowledge transfer is an important bridge between different food chain parts in order to increase and enhance competitiveness and innovation in agricultural and food sector. PlantValor is meant to be such bridge in Estonia by gathering the know-how and people who need it by offering modern methods and up-to-date solutions. Acknowledgements: The European Regional Development Fund is gratefully acknowledged for the financing. Authors are most grateful to all the people and partners involved in the establishment and development of PlantValor.

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TOPIC VII HEALTH AND NUTRITION

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THE COMPOSITION OF BIOACTIVE COMPOUNDS IN WINE AND THEIR POSSIBLE INFLUENCE ON OSTEOPOROSIS AND ON BONE CONSOLIDATION - Ciubara A.B1, Tudor R.C.2, Tita O3, Ciubara A.1 1”Dunarea de Jos” University, Galati, Romania; 2Vaslui county Emergency Hospital, Vaslui, Romania; 3”Lucian Blaga” University Sibiu, Sibiu, Romania *Corresponding author: [email protected]

Introduction: Given that bone consolidation (callus formation) has two important phases in terms of vascular factors, the inflammatory phase and the vascular invasion phase, on the one hand, and, the existence of biologically active compounds in the composition of wine (compounds that influence inflammation and vascular development), on the other hand, we can conclude that there is definitely a link between wine consumption and bone consolidation or bone structure. Materials and methods: Considering the idea stated above, in conducting our research we have pursued the following objectives: to set thresholds for defining occasional and chronic alcohol consumption, according to literature; to investigate how chronic or occasional wine consumption and non-consumption influence bone quality; to investigate how chronic or occasional wine consumption and non-consumption influence the conformation of trajectories of distal radius fractures (DFRs); to investigate the secondary displacement of DFRs in chronic or occasional wine consumers and nonconsumers; to determine the phenolic composition for a number of five wines of designated origin. Results: There is certainly a positive influence in the bone consolidation process in people who chronically or occasionally consume wine compared to other groups. Conclusions: The substantial accumulation of phenolic compounds in red wines recommends their consumption for curative purposes. Literature: 1. Bolos, A; Ciubara, AM; Chirita, R. MORAL AND ETHICAL ASPECTS OF THE RELATIONSHIP BETWEEN DEPRESSION AND SUICIDE, REVISTA ROMANA DE BIOETICA, 2012, 10(3): 71-79 2. V. V. Lupu, A. Ignat, G. Paduraru, A. Ciubara, I. Ioniuc, A. B. Ciubara, C. Gheonea, M. Burlea –The study of effects regarding ingestion of corosive substances in children –Revista de Chimie 2016, 67(12), 2501-2503 3. A. Ciubara, R. Chirita, L. S. Burlea, V. V. Lupu, C. Mihai, S. M. Moisa, I. Untu (2016) Psychosocial particularities of violent acts in personality disorders –– Revista de Cercetare și Intervenție Socială, 52, 265-272 4. D. I. Bulgaru, G. Costea, A. Scripcaru, A. M. Ciubara, Homicide and alcohol consumption. A medico-legal and psychiatric interdisciplinary approach. Multivariate analysis, Rom J Leg Med23(2)137-142(2015) 5. Lupu, Vasile Valeriu MD, PhD; Ignat, Ancuţa MD; Paduraru, Gabriela MD, PhD; Ciubara, Anamaria MD, PhD; Moscalu, Mihaela PhD; Marginean, Cristina Oana MD, PhD; Burlea, Marin MD, PhD ,Correlation between the different pH-metry scores in gastroesophageal reflux disease in children, , Medicine: June 2016 - Volume 95 - Issue 26 - p e3804, doi: 10.1097/MD.0000000000003804 6. Lupu V. V., Ignat A., Ciubotariu G., Ciubară A., Moscalu M., Burlea M. Helicobacter pylori infection and gastroesophageal reflux in children – Lupu V. V., Ignat A., Ciubotariu G., 133

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Ciubară A., Moscalu M., Burlea M. – Diseases of the Esophagus, 2015 Oct 12. doi: 10.1111/dote.12429 7. Sirbu, P. D., Tudor, R., Veringa, V., Ciuntu, B. M., Radu, V., Ciubara, B., & Badulescu, O. V. (2017). Strontium Ranelate in the Healing of Fractures Complicated with Delayed Union. It is Really Effective? REVISTA DE CHIMIE, 68(8), 1825-1828

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NEW RECIPES FOR FOOD - A RICH SOURCE OF NUTRIENTS

Apostol L.*, Belc N., Iorga S. National Research&Development Institute for Food Bioresources – IBA Bucharest, 6 Dinu Vintila Street, Bucharest, Romania * Corresponding author: [email protected]

Introduction: Cannabis sativa L., non-drug varieties of Cannabis, with a low level of d-9-tetrahydrocannabinol (THC), commonly referred to as hemp, has been grown for thousands of years for use as bast fibre (textile and paper), food and medicine. In recent years clinical trials have identified oil hemp seeds as a functional food. Other studies have demonstrate that bioactive properties of proteins in hemp seeds are of high-quality and they are easily digested; they are rich in all essential amino acids. Hemp seeds contain vitamins and minerals of biological importance.The partially defatted hemp seeds are an interesting by-product, obtained during the manufacturing process of hemp seeds oil, which can be utilized as a valuable source of proteins, minerals, fatty acids and fibers in human consumption. Materials and methods: Defatted hemp seeds flour, a by-product obtained during manufacture of the hemp seeds oil, at low temperatures, less than 400C. Total protein was analysed following Kjeldahl method. Using ¹H-NMR spectral technique, the fatty acids composition was determined, especially the concentrations of short-chain saturated fatty acids, di-unsaturated fatty acids, mono-unsaturated fatty acids and long-chain saturated fatty acids. Crude fiber determination was performed using Fibretherm–Gerhardt and the minerals evaluation was done by using an atomic absorption spectrophotometer. Results: The presentation refers to the study of the nutritional values of partially defatted hemp seeds. Nutritional values of partially defatted hemp seeds are: Protein – 36.7%; Lipids – 12.8%; Crude fiber – 15.3%; Calcium – 330 mg/100 g; Magnesium – 480 mg/100 g; Zinc – 7.01 mg/100 g; Iron – 68 mg/100 g; Unsaturated Fatty Acids – 84.05%; Saturated Fatty Acids – 15.95%. From performed analyses regarding minerals content, it can be observed that partially defatted hemp seeds represent a material having important mineral content, 100 g assuring the daily intake for some of these elements (Mg and Fe) according to The Reference Daily Intake (RDI) of macronutrients and micronutrients recommended by the FDA. Conclusions: The high nutritional value of partially defatted hemp seeds and their complex physiological effects make possible the using of these in various food products.

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COMPARATIVE STUDY OF ANTIOXIDANT ACTIVITY OF HYDROALCOHOLIC EXTRACTS FROM CERTAIN ROMANIAN AND BULGARIAN PLANTS

Oprea O.B.1*, Gaceu L.1, Damyanova S.2 1Transilvania University of Bradov, Faculty of Food and Tourism 2Angel Kanchev University of Ruse, Filiala Razgrad *Corresponding author: [email protected]

Introduction: Nowadays, researchers are looking for cheaper and safer antioxidants from natural origins, especially from plants. The major plant compounds characterized by antioxidant activity are polyphenols. The antioxidant activity of polyphenols is accredited to their redox properties, adsorbing and neutralizing free radicals. Materials and methods: The paper presents a comparative study between the antioxidant capacity of hydroalcoholic extracts from lofant (Lophanthus Anisatus), grape seeds, grape pericarp and lavanda. The extraction process was done from 2g of dried and milled raw materials, at ratio of raw material to solvent (ethanol) = 1 : 10. For each product, there were made 27 varients of extractions at different solvent concentration (95, 70 and 50 vol. % ethanol), different temperatures (20°, 40° and 60°C), and different extraction periods (1, 3 and 5h). Results: The spectrophotometric method and electrochemical method were used for analyzing the antioxidant activity of extracts. Significant differences were found in connection with raw material, concentration, period and temperature, used for extraction process. Conclusions: Certain plants provide a significant antioxidant activity depending on the method and parameters of extraction process (Lophanthus Anisatus has an important potential for use as food supliments, because of its antioxidant and antimicrobial properties).

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CHARACTERIZATION OF DIFFERENT CHESTNUT VARIETIES BASED ON PHENOLIC COMPOUNDS PROFILE AND BIOACTIVE PROPERTIES COUPLED WITH SUGAR AND ELEMENTAL COMPOSITION

Corina Teodora Ciucure1, Claudia Sandru1, Mihai Botu2,3, Anca Scutelnicu3, Ovidiu Tita4, Elisabeta-Irina Geana1* 1 National R&D Institute for Cryogenics and Isotopic Technologies – ICSI Rm. Valcea, 4th Uzinei Street, 240050, Rm. Valcea, Romania 2University of Craiova, Faculty of Horticulture, Department of Horticulture and Food Science, 13 Al. I. Cuza Str., Craiova 200585, Romania, 3University of Craiova - SCDP Valcea, 464 Calea lui Traian Str., Rm. Valcea 240273, Romania 4Faculty of Agricultural Sciences, Food Industry and Environmental Protection “Lucian Blaga”, University of Sibiu, Romania *Corresponding author: [email protected] ,

Introduction: In this study, we report the results obtained for the concentration of phenolic compounds, elemental and sugar compositions and bioactive properties (total polyphenols, total flavonoids and antioxidant activity) of 6 varieties of chestnut (Marigoule, Maraval, Precoce Migoule, Bournette, Marinsare, Marsol) obtained in two consecutive seasons. Materials and methods: Quantification of phenolic acids and flavonoids was carried out by HPLC-DAD/ESI-MS after an appropriate extraction method. Total polyphenols, total flavonoids and antioxidant activity were recorder by spectrophotometric measurements. Sucrose, fructose, glucose and maltose were determined by HPLC- ELSD, while the elemental content (Ca, Mg, Na, K, Fe, Ni and Cu) was determined by AAS after the microwave acid extraction of the samples. Results: Our results demonstrated that the bioactive compounds and bioactive properties vary considerably depending on the chestnut variety. Catechin, epicatechin, gallic, chlorogenic and 3,4-dihydroxybenzoic acids were the most important identified phenolic compounds in chestnuts extracts. Total polyphenols ranged from 1.08-8.48 mg GAE/g, while total flavonoids ranged from 137.0 – 200.9 mg rutin/100 g and antioxydant activity from 9.99-14.03 µmoli Trolox eq/g chestnut liophilized powder. The antioxidant activity and the total phenols content of the extracts had a positive linear correlation. The sucrose was the sugar with the highest content, especialy for Marigoule and Bournette varieties. K was the predominant essential element, with the highest concentrations for Precoce Migouele variety, while the smallest values correspond to Marsol variety. Conclusions: This characterization study provide information regarding the composition and quality of different chestnut varieties, which is required since these natural matrix is commercialised as ingredients of food supplements, due to their biochemical properties.

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9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

BIOACTIVE COMPOUNDS FROM CUCURBITA MAXIMA: QUALITATIVE AND QUANTITATIVE SCREENING

Sorescu A.A.1,2, NuţăA.1,3, Ion R.M.1,2, Radu N.1 1The National Research and Development Institute for Chemistry and Petrochemistry – ICECHIM, 202 SplaiulIndependentei Street, district 6, 060021, Bucharest, Romania 2Valahia University, Materials Dept., 13thSinaia Alley, 130004, Targoviste, Romania 3The Romanian Academy “Stefan S. Nicolau” Institute of Virology, 285 Mihai Bravu Avenue, District 3, 030304, Bucharest, Romania *Corresponding author: [email protected]

Introduction: Cucurbita maxima is one the most diverse cultivated species of pumpkin, a plant with numerous and important uses in phytopharmacy. Almost every part (e.g.: shell, seeds, leaves, core) of Cucurbita maxima plants are edible and full of nutrients beneficial for human health [1, 2]. In this paper, two species of pumpkin (Valenciano and Waltham Butternut) are studied by means of qualitative and quantitative analyses and a phytochemical screening is carried out to evaluate the phytocomponents found in these two species. Materials and methods: The pumpkin used in this research was bought from the local market, dried and grinded in order to prepare aqueous extracts that are further used for phytochemical screening using standard analytical methods. Results: Different pumpkin parts (e.g.: seeds, shell and core) are dried, milled and further used to prepare aqueous extracts. By means of qualitative analyses, we were able to determine whether the aqueous extracts contain saponins, flavonoids, terpenoids or other phytocomponents and the results are presented by comparison between the aqueous extracts. Conclusions: The qualitative screening of phytochemicals revealed the presence of saponins, proteins, aminoacids and carbohydrates in all the aqueous extracts. Literature: [1] Oloyede F.M., Adebooye O.C., Obuotor E.M., Scientia Horticulturae, 2014, vol. 168, pages 46-50 [2] Oloyede F.M.,Agbaje G.O., Obuotor E.M.,Obisesan I.O., Food Chemistry, 2012, vol. 135, pages 460-463

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9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

TOTAL STARCH CONTENT AND PROPERTIES OF TWO PROSO MILLET (PANICUM MILIACEUM L.) VARIETIES

1Sz. Jevcsák,2G. Pesti-Asbóth,2P. BírónéMolnár,2J. Remenyik,3E. Murányi,2G. Diósi,4P. Sipos 1University of Debrecen, KálmánKerpely Doctoral School, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food Technology, H-4032 Debrecen, Böszörményi str. 138. Hungary [email protected] 2University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management,Institute of Food Technology, H-4032 Debrecen, Böszörményi str. 138. Hungary 3University of Debrecen, Institutes for Agricultural Research and Educational Farm Research Institute of Karcag 4University of Debrecen, Institute of Nutrition H-4032 Debrecen, Böszörményi str. 138. Hungary

Introduction:Millet is one of the most ancient and important cereal worldwide and get more attention as healthy food since do not contain gluten, therefore suitable for people with coeliac disease. In addition, it has a hypoglycemicproperty, what is related to the amylose content. Furthermore, the starch damage what is because of the milling process is an important parameter in evaluating flour quality. Our aim was to determine the effect of different doses of fertilizers on total starch content and starch properties of two proso millet varieties. Material and methods:Maxi and Lovászpatonaipirosmagvúmillet varieties were treated by 0, 80 and 160 kg/ha nitrogen fertilizer in two years at Institutes for Agricultural Research and Educational Farm Research Institute of Karcag. Different starch parameters were measured. The total starch content was determined withlaboratory polarimeter instrument(method: MSZ 6830/18-1988). The amylose and amylopectin contents of starch were determined by Megazymeenzimatic method. The starch damage content was determined by AACC 76-31.01. Results:Total starch content of Maxi millet flourwas 72,2% – 75,8%. The Lovászpatonaipirosmagvú millet contained 73,9% - 79% of total starch content. Amylose content of Maxi millet flour was 25,0% - 28,6% in 2016and 28,2% - 31,3% in 2017. The amylose content of Lovászpatonaipirosmagvú millet flour was 27,0% - 30,5% in 2016 and 29,5% - 32,3% in 2017. Starch damage in Maxi millet was 1,4% - 2,2%, 1,6% - 2,1% in Lovászpatonaipirosmagvú millet. These values were higher in 2016 in both varieties. Conclusions:The amylose contents of millet varieties were between 27,0% and 32,3%. The fertilizer did not influenced this parameters. Starch damagewas between 1,4% - 2,2%, which is a good value, this starch has better properties in absorption water than native starch, but too much starch damage could cause stickiness of dough.

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9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

TOTAL POLYPHENOLS, VITAMIN C AND ANTIOXIDANT CAPACITY BY PHOTOCHEMILUMINESCENCE OF SOME FRUITS AND VEGETABLES

Zahia M.*, Multescu M., Iorga E. National R&D Institute for Food Bioresources - IBA Bucharest, 6 Dinu Vintila, 021102 Bucharest, Romania *Corresponding author: [email protected]

The antioxidants found in food can interact among themselves and result in synergistic, additive, and antagonistic interactions. Naturally occurring antioxidants, including antioxidant vitamins (e.g., vitamin C) and phytochemical antioxidants (e.g., polyphenols), when combined, can result in synergistic interactions with application in food systems. The synergistic effects provided by these antioxidants have implications in the biological systems as a defense mechanism against oxidative stresses, but also can be applied to food quality and food shelf life. In this research work we tried to find out the interactions among polyphenols, ascorbic acid and the effect in the antioxidant capacity using photochemiluminscence methods in hydrophilic and lipophilic systems for some fruits and vegetables. Introduction: Many compounds can act as antioxidants, and they can be classified according to their source, function, mechanisms of action, and chemical structures. Depending on the sources of antioxidants, they can be divided into natural antioxidants, synthetic antioxidants, and nature-identical synthetic antioxidants. Materials and methods: The fruits and vegetables (pomegranate, papaya, white cabbage, red cabbage, black grape, red bell pepper, green bell pepper, yellow bell pepper, lemon, kiwi, broccoli)were purchased from Romanian local supermarkets. The fresh material was stored for no more than 3 days at 4 0C prior to analysis. The following methods were used: determination of ascorbic acid (AOAC, 2006), determination of total phenolics (Folin-Ciocalteau reagent), determination of total antioxidant capacity (using the PCL assay). Results: Determinations have been made on the content of the two classes ofbioactive compounds analysed in various fruits and vegetables. Excluding the values obtained from the red cabbage, it has established a good correlation between the antioxidant capacity of the analyzed samples in the hydrophilic system (expressed as mg vitamin C equivalent/g fresh weight) and the values of the content of vitamin C expressed as mg/g fresh weight. In the lipophilic system, the results had a weaker correlation; the antioxidant capacity expressed in mg Trolox /g fresh weight in relation to the content of polyphenols expressed in mg gallic acid /g fresh weight) was poor.

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9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

INTESTINAL MICROBIOME – ITS ROLE IN INDUCING AND TREATING INFLAMMATORY RHEUMATISMAL DISEASES

Chicea L, University Lucian Blaga Sibiu – Faculty of Medicine, Academic Emergency Hospital - Rheumatology Department ,Sibiu, Romania [email protected]

Introduction: Intestinal microbiome, weighting as much as our brain, is considered to be a newly discovered and specific organ of the human body. Recently, a large scientific interest was focused on its role in human diseases and as a possible therapeutic target.The goal of this article was to provide some insights into the potential role of the intestinal microbiome in the aethiology and pathogenesis and also in the treatment of inflammatory rheumatic diseases. Materials and methods: this is a literature review of data on the role of intestinal microbiome in rheumatologic diseases, with special emphasis on rheumatoid arthritis and spondilarthropathies. Pathogenetic mechanisms of disease with microbiome involvement are discussed, together withthe results from interventional studies on the intestinal microbiom,that may further add to the inflammatory rheumatic diseases armamentarium. Results: Intestinal microbiome is a powerful permanent passenger of each human body. It silently influences many physiologic and pathologic mechanisms and may be responsible of a large palette of symptoms and diseases, including bone and joints disorders. Intestinal microbiome is involved in promoting and progression of rheumatoid arthritis, spondiloarthrites and other inflammatory rheumatic diseases. Nutrition, microbiome composition, gut permeability and immunomodulation are a new paradigm in the onset of these diseases. Thus, new intervention studies are targeting diet, food supplements, lifestyle modifications and also probiotics, prebiotics and sinbiotics as potential disease modifying factors. For the moment, results on inflammatory rheumatic diseases remain controversial. Conclusions: The intestinal microbiomeinfluences a large number of metabolic and immune mechanisms. It may turn into a dangerous promoter of autoimmunity and inflammation progression in inflammatory rheumatologic diseases. The intestinal microbiome can be modified by diet, other environmental factors and by probiotics, prebiotics, sinbiotics.Such interventions on the intestinal microbiome and food-based therapies might then have an impact on disease manifestations and treatment in inflammatory rheumatologic diseases.

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9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

THE PREVALENCE OF COELIAC DISEASE IN THE WORLD DEPENDS ON WHEAT CONSUMPTION

Bradauskienė V.1,2, Vaičiulytė-Funk L.1, TamošaitienėL.2, Andruškienė J.2, Serin Y.3 1Food Institute of Kaunas University of Technology, Radvilėnų road 19, LT–50254, Kaunas, Lithuania 2Department of Food Technology, Faculty of Technology, Klaipeda State University of Applied Sciences, Bijunu str. 10, Klaipeda, Lithuania 3Department of Nutrition and Dietetics, Faculty of Health Science, Gazi University, Ankara/Turkey *Corresponding author: [email protected]

Introduction: Coeliac disease (CD) is a proximal small intestine disorder, which occurs in autoimmune mechanisms of genetically predisposed individuals, causing a permanent intolerance against gluten in wheat and gluten-like proteins in rye, barley, oat etc. The onset of CD is rising significantly in recent years with signiﬁcant geographical differences [1].It thought to have followed the mankind wheat consumption. Aim of research - to assess the influence of wheat consumption on the prevalence of Coeliac disease in different countries of the world. Materials and methods: PubMed (PubMed Central), ScienceDirect, Taylor & Francis, EBSCO and Google scholar were searched for full text articles published between 2004 and 2018. The associated keywords: coeliac disease or celiac disease + prevalence or incidence or frequency were used, and papers described the prevalence of CD were identified.Wheat consumption in different countries of the world was taken from statistical data tables [2]. The relationship between wheat consumption and celiac frequency in adult healthy population has been determined by using a special program for statistical analysis IBM SPSS version 22. Results: The overall prevalence of coeliac disease varies widely according to the diagnostic criteria used in the original papers. Prevalence obtained with tissue transglutaminase antibodies only was significantly higher than that obtained through a histological diagnosis.Estimated total prevalence of coeliac disease in the world–1.04%. Conclusions: Established positive linear correlationbetween the wheat consumption and the prevalence of coeliac disease in different countries of the world.Pearson's correlation coefficient (r=+.416) has shownmediumpositive relationship. Literature: [1] Kang, J. Y., Kang, A. H. Y., Green, A., Gwee, K. A., &Ho, K. Y. Systematic review: worldwide variation in the frequency of coeliac disease and changes over time. Alimentary pharmacology &therapeutics,2013,38(3), 226-245. [2] FAO, FAOSTAT. In http://faostat.fao.org/site/291/default.aspx, Food and Agriculture Organization: 2018.

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9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

ANTI-CARRIES BUBBLE GUM

Homoki J.1, Gyémánt G.2, Balogh P.3, Stündl L 1, Bíró-Molnár P.1 Szarvas M.M.1, Varadi J.4, Fenyvesi F.4, Kelentey B.5, Nemes J. 6, Remenyik J.1,*

1Institute of Food Technology, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, H-4032 Debrecen, Hungary 2Department of Inorganic and Analytical Chemistry, Faculty of Sciences and Technology, University of Debrecen, H-4032 Debrecen, Hungary 3Institute of Sectoral Economics and Methodology, Faculty of Economics and Business, University of Debrecen, H-4032 Debrecen, Hungary 4Department of Pharmacentical Technology, Faculty of Pharmacy, University of Debrecen, H- 4032 Debrecen, Hungary 5Department of Restorative Dentistry, Faculty of Dentistry, University of Debrecen, H-4032 Debrecen, Hungary 6Department of Pediatric Dentistry and Orthodontics, Faculty of Dentistry, University of Debrecen, H-4032 Debrecen, Hungary

Introduction: In this study we tried to determine if sour cherry extract contained bubble gum has effect on salivary alpha-amylase activity (sAA) and on level of Streptococcus mutans in human saliva. Materials and methods: There were 22 children involved in this study. Saliva was measured for sAA and salivary S. mutans levels before and after bubble gums. One group chewed without sour cherry extract in gums and the other group with sour cherry extract in gums. Results: Based on all of our results we can declare that the anthocyanins are very effective inhibitors of HAS. We measured higher number of S. mutans in the control group, however, in the group who chewed the anthocyanin containing gum the S. mutans colonies were completely eliminated in the microbiological examination. Conclusions: Bubble gum eating regularly containing sour cherry extract may prevent dental caries.

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9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

ORAL MICROBIOTA– HOW CLOSELY LINKED TO OUR HEALTH?

Chicea L1, Ștef L2 1University Lucian Blaga Sibiu – Faculty of Medicine, Academic Emergency Hospital,Sibiu, Romania 2University Lucian Blaga Sibiu – Faculty of Medicine [email protected]

Introduction: A large body of evidence indicates that the humanmicrobiome,has a particular role in metabolic, immunologic and endocrine homeostasis. Oral microbiota is specifically addressed by a large number of studies on its role in human disease, as well as a modifiable risk factor for both local and general health problems.The goal of this article was to provide some insights into the potential role of the localmicrobiotain systemic and oralhealth – disease balance and the potential interventional targets. Materials and methods: this is a literature review of data on the role of oral microbiotain local disorders and different types of systemic diseases. Pathogenic mechanisms of disease with oral microorganisms involvement are discussed, together withthe results from interventional studies on the local specific types of microorganisms. Results: New evidence indicates that the oral microbiotamay be responsible of a large palette of symptoms and diseases, including local, general and organ specific disorders. It is involved in promoting and perpetuating diseases. Interventions on diet, food supplements, lifestyle modifications together with probiotics, prebiotics and sinbioticsare potential health promoting tools, and research is continuing. Conclusions: The updated knowledge on oral microbiota gives us a few directions for future research and intervention for oral and general health promotion.

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9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

EFFECT OF ALLITHIAMINE IN NEUROPATHIC PAIN SENSATION

Biro A1, Hegedus Cs2, Gyemant Gy 3 Stundl L1, Paholcsek M4,Remenyik J1* 1Institute of Food Technology, University of Debrecen, H-4032 Debrecen, Hungary 2Institute of Pharmacology and Pharmacotherapy, Faculty of Medicine, University of Debrecen, H-4032 Debrecen, Hungary 3Department of Inorganic and Analytical Chemistry, Faculty of Sciences and Technology, University of Debrecen, H-4032 Debrecen, Hungary 4Department of Human Genetics, University of Debrecen, H-4032, Hungary *[email protected]

Introduction. Diabetic neuropathy (DN) is one of the most common consequences of the diabetes mellitus. Aim of this study to investigate effects ofa natural fat-soluble thiamine derivative,allithiamine in diabetic mice with neuropathy. Materials and methods:Forty-five male C57BL/6J mice (29-35 g) were used during the experiments. Animals weredivided into 3 groups. In 2 groups insulin dependent diabetes was induced by means of streptozotocin (STZ). Third group were injected intraperitoneally with the vehicle of STZ. These mice served as the healthy control (HC) group. Drug treatment was commenced after a week of STZ treatment. Animals were treated with once a day oral dose of 100 mg/kg allithiamine (STZ-A group) over 7 weeks. Both HC and diabetic control (STZ-C group) mice received vehicle of allithiamine.The effect of allithiamine on pain sensation in diabetic mice was assessed by means of tail immersion test. Results: Before the initiation of drug treatment, there were no significant difference in the tail flick latencies among the study groups and the average latency time was 8.58 ± 0.5 s, 9.21 ± 0.6 s and 9.35 ± 0.5 s in the HC, STZ-C, STZ-A groups. After a 7 week of drug treatment, average latency time was 8.93 ± 1.08 s, 6.10 ± 0.59 s, 8.4 ± 0.94 in the HC, STZ-C, STZ-A groups.Allithiamine were able to effective increase the tail flick time latency,indicating improvement in neuropathic pain sensation in STZ-treated diabetic mice. Conclusions:We tested effect of an organic active agent, allithiamine in diabetic mice with neuropathy. These data are results of pilot study thereforeit is not suitable for far- reaching conclusion. Nevertheless, these results are very interesting, which can be basis of further experiments. More integrated studies must be conducted. It should be examined the phenomenon from molecular biological point of view.

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9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

EFFECT OF ANTHOCYANIN-RICH TART CHERRY EXTRACT ON BLOOD ANTIOXIDAT STATUS IN A HIGH FAT DIET INDUCED OBESITY MOUSE MODEL

Kun-Nemes A1, Homoki JR1, Kiss R2, Stündl L1,Remenyik J1* 1Institute of Food Technology, University of Debrecen, H-4032 Debrecen, Hungary 2Institute of Pharmacology and Pharmacotherapy, Faculty of Medicine, University of Debrecen, H-4032 Debrecen, Hungary *[email protected]

Introduction: The aim of the present study was to determine the possible therapeutic effects of our previously described tart cherry extract in a chronic obesity mouse model on antioxidant capacity. Materials and methods: Male C57BL/6J mice were used in our research. The animals were randomly divided into three groups (1-control group, 2-high fat and sugar diet group, 3- high fat and sugar diet with anthocyanin-rich tart cherry extract group). The daily dosage was 60 mg/kg. The tart cherry extract and sucrose solutions were freshly prepared every day.After six weeks the antioxidative capacities of water-solube (ACW) compounds[1], SOD activity of boold[2] were measured. Results: High fat diet significantly decreased ACW levels, but the anthocyanin treatment can prevented this decrease. The high fat+anthocianin mice even showed a slight, but significant increase in ACW levels compared to healthy controls. In high fat control mice the levels of SOD increased singnificantly by the end of 6 week period. Anthocyanin treatment effectively prevented the differences seen in high fat controls. Conclusions: Our results show that anthocyanin intake has a potential to enhance redox status. Literature: [1] Popov IN, Lewin G. Free Radic Biol Med, 1994, 17, 267–271. [2] Popov IN, Lewin G. Methods Enzymol, 1999, 300, 437-456.

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9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

PRODUCTION OF SELENIUM ENRICHED CHEESE

R. Juhászné Tóth*, D. Kiss, J. Csapó University of Debrecen, Faculty of Agricultural and FoodSciences and Environmental Management, Institute of Food Technology. H-4032 Debrecen, Böszörményi street 138. *[email protected]

In the beginning of the 20thcentury, selenium has regarded as a toxic element. In 1957, Schwarz and Foltz published their animal experiments and they proved that selenium is an essential mineral. The role of selenium has increased in the last years. Hungary belongs to the selenium deficient areas (in Europe). The easiest way for the population is to consume selenium-enriched foods to make up the shortage. In our research, we are trying to make selenium-enriched milk by feeding animals, so we fed three‘Hungarian red spotted’ cows with selenium-enriched fodder. We have measured the selenium content of the basic feed, the milk before and during the experiment. We found out that the oral selenium supplementation have an effect on the selenium level of the milk, so it is possible to make cheese with high selenium level. We produced fresh cheese and whey cheese, called “zsendice”. We determined the selenium content after proper preparation by using ICP-MS method. Our results were the followings (table 1): Selenium content(µg/kg) Dairy products Control sample During Se-enrichment Milk 18 53 Fresh cheese 88,6 200 “Zsendice”(whey cheese) 80,8 167,2 Table 1: Selenium content of our dairy products. According to our measurements, the Se-enriched dairy products may be suitable for satisfying the daily Se-needs.

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9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

NUTRITIONAL VALUE OF SPIRULINA-ADDED BABY CHOCOLATES AND BABY BISCUITS

Oya Irmak SAHIN 1Yalova University, Faculty of Engineering, Process Engineering Department, 77200, Yalova, Turkey *[email protected]

Introduction: Microalgae have received an increasing interest ant attention due to be a promising source for protein and other biologically active functional ingredients, especially high biological valuedprotein (60-70 g/100g), with significant therapeutic applications such as a protective effect against diabetes and obesity. These advantages make spirulina a good raw material and ingredient for food production. The aim of this study was to evaluate how the addition of spirulina effect the nutritional value of chocolate and biscuits formulated for babies and children, focusing on the protein content and amino acid profile with total phenolic content and antioxidant activity. Materials and methods: Spirulina biomass was obtained from the cultivation of Spirulina platensis at MembiO research laboratory: Protein 70±0,09 g.100g-1, fat 2,5±1,45 g.100g-1, total phenolics 1,39±0,14mg. g-1(GAE), antioxidant activity 1,10±0,07 µgTE. g-1. Chocolate samples were prepared as 30% butter, 25% cacao, %45 grape molasses and biscuits were prepared as 28% whole wheat flour, 10 % semolina, 25% oat flour, 13% butter, 14% yoghurt and 10% yoghurt juice(water). 2 g Spirulina biomass was added to all samples. Protein and fat content, amino acid profileswere determined, total phenolic content and antioxidant activity will be determined. Results: Performed analysis were compared to control samples and commercial baby biscuits and chocolate served in markets, especially famous brands for Turkey. Commercial baby biscuits’ protein content is 4,6 g.100 g-1 and commercial chocolate’s protein content is 4,9 g.100 g-1. Protein content of modified baby biscuit and baby chocolate are 18,29 and 11,81 g.100 g-1, respectively. Conclusions: Spirulina biomass is an important source for important natural compounds for nutrition. Spirulina added food can be formulated and designed for baby and children nutrition. Baby biscuits and chocolates designed with spirulina biomass exhibited adequate protein content and rich amino acid profile. However, these baby snack food formulas fat contentneed to be reduced.

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Part II Abstracts

The 27th Symposium of the Romanian Flour Milling &Backery Specialist Association 25 May 2018 Sibiu Romania

The role of fermentative processes in obtaining traditional Romania products

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

Content

No. Autors Pg Title 1. Apostol L., Belc N., Iorga S. 148 NEW RECIPES FOR FOOD - A RICH SOURCE OF NUTRIENTS 2. Bicher D., Gherghel M. 149 THE QUALITY OF PASTRY PRODUCTS MADE OF FERMENTED DOUGH, DETERMINED BY LABORATORY ANALYSES 3. Chiș M.S, Păucean A, Man S, Muste S, Pop A. 150 REINTERPRETATION OF CHEESE PIE USING SOURDOUGH MADE WITH STARTER CULTURE INSTED OF TRADITIONAL SOURDOUGH 4. Culețu A., Duță D.E., Mohan G., Iorga E. 151 CURRENT GLUTEN-FREE PRODUCTS MARKET 5. Dobre A.A., Cucu E. M., Smeu I., Vătuiu I. 152 CURRENT TECHNOLOGIES FOR RAPID DETECTION OF SALMONELLA IN FOOD PRODUCTS 6. Gagiu V. 153 EVOLUTION OF WHEAT, RYE AND TRITICALE CROPS IN ROMANIA DURING 1961 - 2016 AND CONTAMINATION WITH MYCOTOXINS IN THE CONTEXT OF CLIMATE CHANGE 7. Grădinariu L., Asănăchescu S . 155 PASTRY PRODUCTS MADE OF FERMENTED AND NON – FERMENTED DOUGH, PRODUCED BY THE STUDENTS FROM THE „GHEORGHE MIRON”, TECHNOLOGICAL HIGH SCHOOL IN CONSTANTA 8. Ungureanu E. L., Iorga E., Mustăţea G. 156 ASSESSMENT OF HEAVY METAL CONTENT IN WHEAT FLOUR AVAILABLE ON THE BUCHAREST MARKET 9. Mihai A.L., Negoiță M., Adascălului A.C., Iorga E., Belc N 157 DETERMINATION OF ACRYLAMIDE LEVEL FROM BREED, BISCUITS AND OTHER SIMILAR PRODUCTS BY GAS CROMATOGRAPHY COUPLED WITH MASS SPECTROMETRY 10. Popa C., Cheran M. 158 THE IMPORTANCE OF QUALITY OF FLOUR AS REFLECTED IN THE QUALITY OF BREAD 11. Popa N.C., Tamba-Berehoiu R.M., Vișan L.V. 159 SUPERIOR CAPITALIZATION OF OAT, BARLEY AND MILLET FLOURS IN ROMANIAN TRADITIONAL BAKERY PRODUCTS

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

No. Autors Pg Title 12. Șerbancea F., Stănescu A., Belc N. 160 INSTRUMENTS FOR ANALYSIS OF FOOD PRODUCTS GENERATED BY MANAGEMENT OF KNOWLEDGE 13. Tulbure A., Danciu C. 161 THE CONTROL OF THE WHEAT RECEPTION IN THE ROMANIAN MILLING INDUSTRY. HAZARD ANALYSIS FROM THE RECEPTION TO THE CLEANING PROCESS 14. Zahia M., Mulțescu M., Iorga E. 162 TOTAL POLYPHENOLS, VITAMIN C AND ANTIOXIDANT CAPACITY BY PHOTOCHEMILUMINSCENCE OF SOME FRUITS AND VEGETABLES 15. Zaharescu D., Gîrjoabă S. 163 FRESH COW CHEESE USED TO FILL LEAVENED DOUGH 16. Arghire C. , Codină, G. G. 164 REPLACING CHEMICAL DOUGH CONDITIONERS WITH ENZYMES 17. Belc. N, Mohan, G., Catană, L., Catană, M. 165 FERMENTATION – METHOD OF PRESERVING AND IMPROVING THE NUTRITIONAL QUALITY OF BAKERY PRODUCTS 18. Dabija, A., Rebenciuc, I., Codină, G.G. 166 ASPECTS CONCERNING TO THE ROLE OF YEASTS IN THE FERMENTATIVE INDUSTRY 19. Grigoriu A. M., Iacobescu C. G., Stoica, A., Alexandru, Ș. 167 ACRYLAMIDE LEVELS REDUCTION IN FOOD INDUSTRY - ACRYLAWAY 20. Iorga,S., Mohan G., Duță. E., Dumitru, O. 168 ENHANCING YOUTH (18-26) EMPLOYABILITY IN BAKERY SECTOR 21. Ognean, M. , Ognean, C. F. 169 FACTORS AFFECTING THE PROPERTIES OF SOURDOUGH 22. Sîrbu, A., Vasilescu, L. 170 CONSUMERS‟ PERCEPTION ON ROMANIAN TRADITIONAL FOOD 23. Șerbancea, F., Belc, N., Moșoiu, C., Drăgancea, B., Stănescu, A. 171 EXPLOITATION OF AGROFOOD RESEARCH EXPERTISE THROUGH KNOWLEDGE TRANSFER TO THE PRIVATE SECTOR, IN ORDER TO OBTAIN NUTRITIONAL OPTIMIZED AND SAFE FOOD

NEW RECIPES FOR FOOD - A RICH SOURCE OF NUTRIENTS

Apostol L.*, Belc N., Iorga S. National R&D Institute for Food Bioresources - IBA Bucharest, 6 Dinu Vintila, 021102 Bucharest, Romania * Corresponding author: [email protected]

Introduction: Cannabis sativa L., non-drug varieties of Cannabis, with a low level of d-9- tetrahydrocannabinol (THC), commonly referred to as hemp, has been grown for thousands of years for use as bast fibre (textile and paper), food and medicine. In recent years clinical trials have identified oil hemp seeds as a functional food. Other studies have demonstrate that bioactive properties of proteins in hemp seeds are of high-quality and they are easily digested; they are rich in all essential amino acids. Hemp seeds contain vitamins and minerals of biological importance. The partially defatted hemp seeds are an interesting by-product, obtained during the manufacturing process of hemp seeds oil, which can be utilized as a valuable source of proteins, minerals, fatty acids and fibers in human consumption. Materials and methods: Defatted hemp seeds flour, a by-product obtained during manufacture of the hemp seeds oil, at low temperatures, less than 40 0C. Total protein was analysed following Kjeldahl method. Using ¹H-NMR spectral technique, the fatty acids composition was determined, especially the concentrations of short-chain saturated fatty acids, di-unsaturated fatty acids, mono-unsaturated fatty acids and long-chain saturated fatty acids. Crude fiber determination was performed using Fibretherm–Gerhardt and the minerals evaluation was done by using an atomic absorption spectrophotometer. Results: The presentation refers to the study of the nutritional values of partially defatted hemp seeds. Nutritional values of partially defatted hemp seeds are: Protein – 36.7%; Lipids – 12.8%; Crude fiber – 15.3%; Calcium – 330 mg/100 g; Magnesium – 480 mg/100 g; Zinc – 7.01 mg/100 g; Iron – 68 mg/100 g; Unsaturated Fatty Acids – 84.05%; Saturated Fatty Acids – 15.95%. From performed analyses regarding minerals content, it can be observed that partially defatted hemp seeds represent a material having important mineral content, 100 g assuring the daily intake for some of these elements (Mg and Fe) according to The Reference Daily Intake (RDI) of macronutrients and micronutrients recommended by the FDA. Conclusions: The high nutritional value of partially defatted hemp seeds and their complex physiological effects make possible the using of these in various food products.

148 9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

THE QUALITY OF PASTRY PRODUCTS MADE OF FERMENTED DOUGH, DETERMINED BY LABORATORY ANALYSES

Bicher D., Gherghel M. ColegiulTehnic de Industria Alimentara “Terezianum”, Sibiu Corresponding authors: [email protected], [email protected]

Introduction: Besides flour, liquids and other ingredients, the fermented dough has as a component bakery yeast that, through the fermentation process, offers its products an increased porosity, volume, as well as a specific taste. Porosity is a means of alleviating the digestion process, because it increases the action of saliva and gastric juice. At the same time, the chemical reactions inside the dough create a number of substances that improve the flavor of products and degrade some components, making them more accessible to assimilation. Materials and methods: Pastry products made of fermented dough are obtained by associating the dough (in which the raw materials are dosed according to the specific product) with different fillings (apple, cheese, jam, Turkish delight, nuts, etc.), with the aim of supplementing the content and proportion of the nutritive factors, fostering the creation of shapes that contribute to the consumer‟s appetite. Results: During the practical classes, the students from our school prepared pastry products made of fermented dough, such as: buns, braided pies, cheese pies, jam pies. These products are delivered to a shop inside our school where they can be bought by the students and teachers. Students from the upper grades perform the sensory and physical-chemical analysis in order to determine if these products meet the given standards. For example, they determine the sensory characteristics of the cheese pies, that have to be envelope shaped, to have risen well, to have a golden colour, with a bright surface. Inside the product can be seen the cheese filling having a white-yellow colour. The cheese pies have a good taste, sweet and without extra tastes, and a specific vanilla flavour. Literature: Bordei D., Teodorescu, F., Toma, M., Ştiinţa şi tehnologiapanificaţiei, Editura Egir, Bucureşti, 2000 Leonte, M., Biochimia şi tehnologia panificaţiei, Editura Crigarus, Piatra Neamţ 2000

149 9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

REINTERPRETATION OF CHEESE PIE USING SOURDOUGH MADE WITH STARTER CULTURE INSTED OF TRADITIONAL SOURDOUGH

Chis M.S.1, Păucean A.1*, Man S.1, Muste S.1, Pop A.1 University of Agricultural Sciences and Veterinary Medicine, Faculty of Food Science and Technology, 3-5 Mănăştur street, 3400, Cluj-Napoca, Romania *Corresponding author: [email protected]

Introduction: Sourdough is defined by researchers as being a ”traditional product with a great future”, one of the oldest food biotechnologies [1] which improves the nutritional, sensorial, textural and shelf life characteristics of the final baked goods [2]. The objective of this study was to compare the performance of a traditional sourdough with a starter culture existing in the market, aiming to re-interpret the cheese pie recipe, a traditional product from Bistrita County. Materials and methods: The raw materials were purchased from specialized stores in Romania. The dehydrated sourdough was kindly offered by a company from France. In order to analyse the sourdough fermentation, the pH and the total titratable acidity (TTA) were determined. A sensorial analysis was performed by 20 panellists with ages between 20-55 years old, according to the method described by [3] with some modification. Elasticity, acid taste, dryness, flavour, overall acceptability and appearance were considered as sensory attributes, using a scale from 0 to 10, 10 being the highest score. Results: The final results showed that traditional fermented sourdough might be successfully replaced by the selected dehydrated sourdough, having more technological advantages compared to a traditional fermentation: a better control of the fermentation, the same quality of the final product, winning time production. Conclusions: The advantages of the new sourdough technology help the industrial producers to keep the same sensorial, aromatic and textural characteristics as a traditional product homemade. Literature: Gobbetti, M., M. De Angelis, A. Corsetti, and R. Di Cagno.Trends in Food Sci Technol, 2005, 16 (1–3), 57-69. Gobbetti, Marco, Carlo G Rizzello, Raffaella Di Cagno, and Maria De Angelis. Food Microbiology, 2014, 37, 30-40. Rizzello, Carlo Giuseppe, Anna Lorusso, Marco Montemurro, and Marco Gobbetti. Food Microbiology, 2016, 56, 1-13.

150 9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

CURRENT GLUTEN-FREE PRODUCTS MARKET

Culețu A.*, Duță D.E., Mohan G., Iorga E. National R&D Institute for Food Bioresources - IBA Bucharest, 6 Dinu Vintila, 021102 Bucharest, Romania *Corresponding author: [email protected]; [email protected]

Introduction: Celiac disease (CD) is a chronic enteropathy which affects approximately 1% of the global population. Currently, the only treatment for CD is strict lifelong adherence to a gluten-free diet [1]. In general, the nutritive and quality value of the gluten-free products (GFP) – with a reduced content in dietary fiber, vitamins, iron and folate – is lower than the corresponding conventional products [2]. The aim of this study was to identify the main raw materials and ingredients used for GFP production as well as to screen the Romanian market on these products. Materials and methods: This study used scientific literature from the ScienceDirect database. The market research involved collecting data on GFP from the main supermarkets in Bucharest. Results: The main gluten-free flours identified for GFP development are coming from cereals (rice, maize, oat, millet, sorghum, teff, soryz), pseudocereals (buckwheat, amaranth, quinoa), legumes (soy, pea, carob, chickpeas, lupine), tubers (potatoes, tapioca) and other plants (flax seeds, acorns). The use of hydrocolloids represents an approach to imitate gluten in the manufacture of gluten-free bakery products. The specific hydrocolloids used in GFP formulations were: alginate, carboxymethylcellulose, carrageenan, gellan, guar gum, gum arabic, hydroxypropylmethylcellulose (HPMC), pectin or xanthan. Most GFP found on the market, contained in the list of ingredients: gluten-free flour (rice, maize, soy, oat, pea or buckwheat), starch (potatoes, maize or rice) and hydrocolloids (HPMC or guar gum). The range for the energy value (kcal/100 g) for the identified products was: 326–365 (flour), 224–246 (bread), 335–370 (pasta), 381–473 (cookies), 364–512 (biscuits), 367–391 (rice crisp breads), 367–400 (corn flakes) and 437–460 (crackers). Conclusions: The market of GFP is continuously increasing. The use of pseudocereals and other nutritive flours represents an alternative to enhance the quality and healthy aspects of gluten-free cereal products. This study was achieved through Core Program, with the support of the Ministry of Research and Innovation (MCI), contract 25N/2018, project PN 18 02 02 01. Literature: [1] Vici G., Belli L., Biondi M., Polzonetti V. Clin. Nutr. 2016, 35 (6), 1236-1241 [2] Arendt E.K., Dal Bello F. Gluten-free cereal products and beverages. 2008

151 9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

CURRENT TECHNOLOGIES FOR RAPID DETECTION OF SALMONELLA IN FOOD PRODUCTS

Dobre A.A.*, Cucu E.M., Smeu I., Vatuiu I. National R&D Institute for Food Bioresources - IBA Bucharest, 6 Dinu Vintila, 021102 Bucharest, Romania *Corresponding author: [email protected]

Introduction: Salmonella is a major foodborne pathogen responsible for many illnesses. In European Union the number of human salmonellosis tended to increase since 2013 with more new countries that had for the first time confirmed cases. There has been a trend to develop much faster methods to detect and identify Salmonella especially in food and environmental samples. The rapid chromogen methods with potential application in food industry based on their advantages and disadvantages are highlighted in this review. Materials and methods: This review will focus on the current culture dependent methods while highlighting advantages but also the limitation and presents the importance of the methodologies to rapid detect pathogens in different food products. Results: Rapid methods based on new variations of selective media, increased selectivity without reducing Salmonella spp. recovery, and can be of high value to the food industry by providing several key advantages such as speed, specificity, sensitivity, cost efficiency, but also work efficiency. Conclusions: There is a need to speed up detection and to improve the conventional microbiological culture procedures, but also to increase the accuracy of the results.

152 9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

EVOLUTION OF WHEAT, RYE AND TRITICALE CROPS IN ROMANIA DURING 1961 - 2016 AND CONTAMINATION WITH MYCOTOXINS IN THE CONTEXT OF CLIMATE CHANGE

Gagiu, V. National R&D Institute for Food Bioresources - IBA Bucharest, 6 Dinu Vintila, 021102 Bucharest, Romania *Corresponding author: [email protected]

Introduction: Romania is located in Southeast Europe (43-480N, 20-29°E), with a temperate continental climate with multiple influences. The main crops are wheat and maize, as well as rye and triticale. Climate change raises concerns about the agricultural area, crop production and productivity. During 1961-2016, a special interest shows the period 2012-2014, with extreme weather events (drought: 2012, 2013; abundant rainfall: 2014) that affected crops by decreasing production/productivity and increasing contamination with mycotoxins. The objective of the study was to evaluate wheat, rye and triticale crops during the period 1961-2016, with emphasis on the period 2012- 2014, in the context of present and future climate conditions. Materials and methods: The study is based on the official data on wheat, rye and triticale crops in Romania [1], global climate change [2,3,4] and in Romania [5] and contamination with mycotoxins in the context of climate change [6,7,8]. Results. The global production in the period 1961-2016, places Romania in the following groups: wheat – Ist group (>3,629,022.75 to), rye – IInd group (<=53,650.3 to) and triticale – IIIrd group <=104,945.0 to). The industrialization of Romania has led to a decrease in cultivated areas of wheat but to an increase in the production and productivity of wheat, rye and triticale crops. Reported to the average of 2012-2014, productivity recorded significant negative values in dry 2012 (-6% for rye, -18% for wheat, -14% for triticale), but showed positive values in 2013 and especially in the rainy year 2014 (+11% for wheat, +7% for rye, +7% for triticale). In Romania, the period 1997-2015 was the warmest and wettest (9.85 ± 0.670C; 56.00 ± 8.59 mm), where the period 2012-2014 had average annual temperatures of 10.46 ± 0.220C, with drought in 2012 and 2013 (51.04 mm, 56.53 mm) and abundant rainfall in 2014 (65.78 mm). Global climate change is most evident in Africa, while Europe has low (1-10), sub-medium (11-20) and medium (11-20) risk indexes. Romania has a medium climate risk index (21-50), with differences between regions: southern part is most affected by drought and northwest part is humid. In Romania, cereals‟ contamination with aflatoxins is more evident in southeast region with arid temperate continental climate, and deoxynivalenol is more evident in northwest, west and sub-Carpathian regions with humid temperate continental climate. Conclusions: The cultivated areas, production and productivity of crops varied depending on geographic position, agro-climatic conditions and industrialisation during 1961-2016. Drought in 2012 and 2013 had decreased the crop production/productivity and favoured contamination with aflatoxins, while the 2014 rainfall had caused widespread deoxynivalenol contamination. It is necessary to take agricultural and official control measures to prevent and counteract the adverse effects of the present/future climate conditions and to decrease the food safety and security risks. Literature:

153 9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

[1] Food and Agricultural Organisation (FAO), 2018. FAOSTAT. Statistics division of food and agriculture organization of the united nations. [2] Climate Change Knowledge Portal (CCKP), 2018. The World Bank Group. For Development Practitioners and Policy Makers. [3] Intergovernmental Panel on Climate Change (IPCC), 2014. Climate Change 2014: Synthesis Report. Contribution of Working Groups I, II and III to the Fifth Assessment Report of the Intergovernmental Panel on Climate Change [Core Writing Team, R.K. Pachauri and L.A. Meyer (eds.)]. IPCC, Geneva, Switzerland, 151 pp. [4] Climate Risk Index, 2018. World Map of the Global Climate Risk Index 1997-2016. Source: Germanwatch and Munich Re NatCatSERVICE. [5] Busuioc A., Caian M., Bojariu R., Boroneant C., Baciu M., Dumitrescu A., 2012. Scenarii de schimbare a regimului climatic in Romania pe perioada 2001-2030. Administrația Națională de Meteorologie, p. 1-25. [6] Battilani P., Toscano P., Van der Fels-Klerx H.J., Moretti A., Camardo Leggieri M., Brera C., Rortais A., Goumperis T., Robinson T., Scientific Reports 2016, 6:24328. [7] Gagiu V., Mateescu E., Smeu I., Dobre A.A., Cucu M.E., Oprea O., Iorga E., Belc N., Romanian Biotechnological Letters 2017, vol. 22(1), p. 12240–12249. [8] Gagiu V., Cucu M., Dobre A., Mateescu E., Oprea O., Belc N., 2014. Contaminarea cu micotoxina deoxinivalenol a recoltei de grâne a anului agricol 2013-2014, pp. 113, Ed. Inovativ Media, București. ISBN 978-973-0-18158-6.

154 9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

PASTRY PRODUCTS MADE OF FERMENTED AND NON – FERMENTED DOUGH, PRODUCED BY THE STUDENTS FROM THE „GHEORGHE MIRON”, TECHNOLOGICAL HIGH SCHOOL IN CONSTANTA

Grădinariu L., Asănăchescu S. „Gheorghe Miron Costin” Technological High School in Constanta Corresponding authors: [email protected], [email protected]

Introduction: The pastry products made of fermented dough are an important part of people‟s food; they can be consumed either as a dessert during the main meals, supplementing the content and proportion of the nutritional factors and ensuring the satiability of the human body, or as a snack, at different times of the day. These products have a high gustative and caloric value, are easy to assimilate, being a basic type of food for people (20-50% of food consumption). The nutritional value and digestive capacity of the pastry products made of fermented dough are determined by the content of carbohydrates, protids (by the quantity of amino-acids), by mineral substances and vitamins.The chemical composition of the pastry products made of fermented dough depends on the chemical composition of the flour, and on the chemical components from the auxiliary materials such as sugar, fats, milk, etc. Materials and methods: The students from our school make specific Dobrudjan pastry products such as: Dobrudjan cheese pie, Dobrudjan meat pie (șuberek), Macedonian leek pie, Dobrudjan „mucenici”, „nalagâte” or doughnuts, Norhtern Dobrudja „bocănețe”, baklava with nuts, „uscățele”. Results: Due to their diversity, preparation methods, and processing of the dough and fillings, these products allow the students to improve their practical skills and abilities which are so necessary for their qualification and access to the increasing requirements of the labour market. Conclusions: All these delicacies from Dobrudja emphasize the keeping of the Romanian tradition (as a type of consumption, flavour, manufacturing technology), harmoniously interwined with the evolution of customs under integration conditions and the regional peculiarities of Dobrudja, seen as a multicultural island. Literature: Leonte, M., Tehnologii, utilaje, reţete şi controlul calităţii in industria de panificaţie, patiserie- cofetărie, biscuiţi şi paste făinoase, Editura Mileniuum, Piatra Neamţ 2003 Mănăilescu, A., Nicolau Eugenia., ş. a. Tehnologia produselor de cofetărie şi patiserie, Editura didactică şi pedagogică R.A. Bucureşti, 1993 Moldoveanu, G., Drăgoi, M. Utilajul şi tehnologia panificaţiei şi produselor făinoase, Editura didactică şi pedagogică R.A Bucureşti, 1993

155 9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

ASSESSMENT OF HEAVY METAL CONTENT IN WHEAT FLOUR AVAILABLE ON THE BUCHAREST MARKET

Ungureanu E. L., Iorga E., Mustăţea G.* National R&D Institute for Food Bioresources - IBA Bucharest, 6 Dinu Vintila, 021102 Bucharest, Romania *Corresponding author: [email protected]

Introduction: Flour is a powder obtained by grinding cereal grains or other plant seeds to be used in diet. Cereals are the main source of food in many countries [1]. Concerning human diet, in Romania, the most important cereal is wheat, being the most consumed and spread. Due to the fact that cereal industry and its derived products have a big economic and social importance worldwide, and wheat flour is a commodity for all bread and bakery industry, the aim of this study was to evaluate the heavy metal content (Lead and Cadmium) in 15 wheat flour samples purchased from different hypermarkets in Bucharest. Materials and methods: Heavy metal content was analyzed by atomic absorption spectrometry (GF-AAS), using an AAnalyst 600 (Perkin Elmer) equipment, after microwave assisted digestion using an Advanced Microwave Digestion System ETHOS EASY (Milestone). Results: Lead content in wheat flour samples was between less than limit of detection of the equipment (2 μg/kg) and 235 μg/kg. The cadmium content was between 2 and 8.2 μg/kg. The cadmium content was very low. The average lead content of analyzed samples was 40.3 μg/kg while the average cadmium content was 4.6 μg/kg. Conclusions: Excepting one of the samples (having a high lead content) for all the other samples, the level of heavy metals (lead and cadmium) is low and does not endanger human health. Literature: [1] Tejera R. L., et al., Nutr Hosp. 2013, 28(2):506-513

156 9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

DETERMINATION OF ACRYLAMIDE LEVEL FROM BREED, BISCUITS AND OTHER SIMILAR PRODUCTS BY GAS CROMATOGRAPHY COUPLED WITH MASS SPECTROMETRY

Mihai A.L., Negoiță M.*, Adascălului A.C., Iorga E., Belc N. National R&D Institute for Food Bioresources - IBA Bucharest, 6 Dinu Vintila, 021102 Bucharest, Romania *Corresponding author: [email protected]

Introduction: In this paper are presented values of the acrylamide (AA) level of assortments of bread, biscuits and other similar products, obtained by applying a developed method, validated "in house" and accredited RENAR, according to Commission Regulation (EU) 2017/2158. Materials and methods: The level of AA in bread, biscuits and ginger bread from different suppliers in Romania was evaluated between 2016 and 2018. The AA determination of the samples under study was performed by gas chromatography type TRACE GC Ultra, coupled with triple quadrupole mass spectrometer (TSQ Quantum XLS) from Thermo Fisher Scientific (USA). The method is characterized by good accuracy, with RSD(r) below 6%. The detection (LOD) and quantification limits (LOQ) of the method were 1.23 μg/kg, respectively, 3.7 μg/kg. Recovery ranged from 96.57 to 104.63%. The characteristics of the method meet the criteria required by Commission Regulation (EU) 2017/2158. The method is authorized by ANSVSA and accredited by RENAR since 2016. Results: The results of the analyses obtained were compared with the reference level from Regulation 2017/2158, provided for each product category, as follows: - from the 9 assortments analysed for "soft wheat based bread", 4 exceeded the AA level of 50 μg/kg, - for biscuits, 7 assortments out of 12 exceeded the AA level of 350 μg/kg, - between two different lots of the same assortment of biscuits, the AA level varies by about 10%, but both exceed the reference level of 350 μg/kg, - for biscuits and rusks for infants and young children, 3 assortments out of 7 exceeded the AA level of 150 μg/kg, - for ginger bread, 1 assortment out of 3 exceeded the AA level of 800 μg/kg. Conclusions: In the cases where the AA reference levels are exceeded, food business operators are required by „EC Regulation 2017/2158 to establish mitigation measures and benchmark levels for the reduction of the presence of acrylamide in food” to review their products, to apply mitigation measures, to adjust their processes and controls in order to reach very low AA levels below the reference levels established by this Regulation.

157 9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

THE IMPORTANCE OF QUALITY OF FLOUR AS REFLECTED IN THE QUALITY OF BREAD

Popa C., Cheran M. ColegiulTehnic de Industria Alimentara “Terezianum”, Sibiu Corresponding authors: [email protected], [email protected]

Introduction: Flour resulting from grinding the wheat in different extraction varieties, is the main raw material used for obtaining bakery products. White flour is usually the raw material for obtaining bread and baguettes, due to its special physical-chemical and technological characteristics. The two important chemical components of flour, which are further present in large quantities inside the dough, are gluten and starch. Depending on the qualities and quantities of these components, we can obtain a good dough by which can result good quality products. The sugar components (sucrose, maltose and glucose) that favour the alcohol fermentation produced by yeast are also important, by ensuring a better porosity of bread and baguettes. Materials and methods: Both during the theoretical and the practical classes, our students are trained both by classical and modern methods regarding the importance of the quality of flour in producing bread and baguettes. During the laboratory classes, the students acquire knowledge which is further developed into specific skills and abilities. The teacher – student relationship is also reconsidered, by creating the possibility to discover and cultivate the latter‟s abilities. The modern didactic materials and adequate laboratory equipment allow the teacher to better know the students, their personalities and resources. Results: During the laboratory classes our students perform the sensory and physical-chemical analysis of the flour types, determining their acidity, hidration capacity, humidity and the wet gluten, with the aim of establishing the quality of the flour, which is the raw material in the bakery industry. Conclusions: A good quality gluten flour forms a porous dough, uniform and with a dry aspect, elastic, non-sticky, with a pleasant alcohol flavour. From this type of dough can be obtained a well risen bread, with a good porosity, an elastic core, and a pleasant taste and flavor. Literature: Moldoveanu, G., Drăgoi, M. Utilajul şi tehnologia panificaţiei şi produselor făinoase, Editura didactică şi pedagogică R.A Bucureşti, 1993; Bordei D., Teodorescu, F., Toma, M., Ştiinţa şi tehnologia panificaţiei, Editura Egir, Bucureşti, 2000

158 9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

SUPERIOR CAPITALIZATION OF OAT, BARLEY AND MILLET FLOURS IN ROMANIAN TRADITIONAL BAKERY PRODUCTS

Popa N.C.1, Tamba-Berehoiu R.M.2*, Vișan L.V.2 1Farinsan SA, Grăsiștea village, Giurgiu County, Romania, [email protected] 2 University of Agronomic Sciences and Veterinary Medicine Bucharest,59 Marasti Blvd, District 1, 011464, Bucharest *Corresponding author: [email protected]

Introduction: The bakery industry reintegrates now into traditional assortments, cereals used in the past, such as oat, barley, millet [1, 2]. The aim of the research was to highlight the correlations between rheological and technological parameters of dough, made from mixtures of cereals: wheat, oat, barley, millet. Materials and methods: Seven experimental variants were analyzed, namely: dark wheat flour (control) and 6 mixtures of dark flour with oat, barley and millet whole flours, in 15% and 30% proportions. Dough analysed rheological parameters were: farinographic water absorption WAf and stability S, alveographic mechanical work W, P/L ratio (resistance/extensibility). Technological analysed parameters were: 0 technological WAt, temperature T C and pH after kneading and fermentation. The bread analyzed parameters were: moisture M, volume V, pH and porosity P (three repetitions each analysis). The descriptive statistics of all parameters can be studied in previous papers [1, 2]. Results: The technologic WAt correlated (Spearman) with P/L ratio (r=0.847*, 0 p<0.05), but did not correlate significantly with WAf (r=0.739). Dough T C after kneading, acidified pH (r=-0.821*, p<0.05) and decreased S (r=-0.964***, p<0.001). Farinographic S correlated positively with dough pH after kneading (0.786*, p<0.05). Dough pH after fermentation correlated extremely significant with pH after kneading (r=0.955***, p<0.001). Correlations between bread M, V, pH, P and WAf, S, W and P/L ratio can be seen in the table below. 3 -4 Param. M (%) V(cm /g) pH WAf (%) S (min) W(10E J/g) P/L * * M (%) 1.000 0.821 0.321 0.757 0.679 V(cm3/g) -0.643 1.000 -0.750 0.143 -0.468 -0.821* pH 0.018 0.180 1.000 0.288 0.883** 0.009 -0.144 ** P (%) -0.643 0.500 -0.559 -0.929 -0.679 -0.523 -0.714 The higher influence on bread pH had dough T0C after kneading (r=-0.883**, p<0.01). Bread with higher P came from flours with lower WAf (r=-0.929**, p<0.01). Conclusions: The most important predictor of bread V was P/L ratio (r=-0.821*, p<0.05). Flours mixtures with a lower P/L ratio had higher bakery potentials. Dough rheology is a powerful tool for selecting flours mixtures, in order to obtain diversified and fibers-rich bakery products. Literature: [1] Tamba-Berehoiu R. M., Turtoi M.O., Visan L. V., Popa C. N., The Annals of the University Dunarea de Jos of Galati - Fascicle VI Food Technology, 2017, 41(2), 102-114; [2] Popa N. C., Tamba-Berehoiu R. M., Simion V., Visan L., Scientific Papers Series- Management, Economic Engineering in Agriculture and Rural Development, 2017, 17(3), 313- 322.

159 9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

INSTRUMENTS FOR ANALYSIS OF FOOD PRODUCTS GENERATED BY MANAGEMENT OF KNOWLEDGE

Șerbancea F.1*, Stanescu A.2, Belc N.1 1National R&D Institute for Food Bioresources - IBA Bucharest, 6 Dinu Vintila, 021102 Bucharest, Romania 2Academia de Studii Economice din București, Facultatea de Management *Corresponding author: [email protected]

Knowledge Management introduces a one-stop-shop approach, namely knowledge, bringing together a set of intellectual property transfer processes. The main challenge in assessing the compliance of a food product derives from the presence of investigative tools. The paper presents the importance of knowledge management in the development of food conformity analysis tools, exemplified by the database of analytical markers and analysis techniques used in the development of new methods of food quality monitoring. Introduction: An important aspect in knowledge management is the identification of criteria for the selection of knowledge captured and disseminated within and outside the organization so as to keep up with the pace of change in the field. Knowledge Management provides solutions related to the creation of integrated databases that allow users to evaluate both structured and unstructured knowledge. Materials and methods: Between 2016 and 2017, more than 100 bibliographic sources were analyzed and processed by keywords relevant to the database of markers and analytical techniques used to assess food compliance. European regulations, regulatory harmonization and new trends in food quality monitoring have been sources of information in research [1]. Results: Database of analytical markers and appropriate analytical techniques used in the food conformity assessment, integrated into the Lactatfals Protocol elaborated within the INCD IBA Bucharest [2]. Conclusions: The implementation of knowledge management allowed generation of the results included in the database. The information recorded in the database facilitated the fingerprinting of 22 samples of cow's milk using the 1 H-NMR technique. Literature: [1] EFSA, 2017. List of competent organisations designated by the member states which may assist EFSA with its mission. Parma, 11th October [2] ȘERBANCEA Floarea, BELC Nastasia, STĂNESCU Aurelia, Risk factors in the assessment of the conformity of falsified dairy products, Quality - Access to Success, 2018, vol.19 (no 163), pages 133-139

160 9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

THE CONTROL OF THE WHEAT RECEPTION IN THE ROMANIAN MILLING INDUSTRY. HAZARD ANALYSIS FROM THE RECEPTION TO THE CLEANING PROCESS

Tulbure A.*, Danciu C Faculty of Agricultural Sciences, Food Industry and Environmental Protection, "Lucian Blaga" University of Sibiu *Corresponding author: [email protected]

Introduction: According to COCERAL (The European Organization of Traders of Agricultural Raw Materials), in Romania, in 2017, approximately 2 million hectares of wheat are farmed, the main cultivated species being Triticum aestivum (the subspecies vulgare and spelta) and Triticum durum. The pedoclimatic conditions, as well as the cultivated wheat species, provide the special qualities of Romanian wheat, whose main destination is bread manufacture [1]. This paper emphasis the need to assess and to determine the preventive measures related to biological, physical and chemical hazards which occur along the process flow, from reception, to the preparation of wheat for milling (process flow control from reception to cleaning), proving the importance associated to the implementation of systems for the management of food product quality and safety, from the agricultural producer to the end user [2]. Materials and methods: To establish the real quality of the stored wheat, the Grading Handbook is used as a work instrument. Furthermore, the wheat quality at the reception was assessed using the following SMCSA instruments [3]: Process flow for cereal cleaning, The Self-check program. Acceptance of wheat, Risk analysis, preventive actions upon wheat reception, Determining CCPs in wheat reception and Monitoring form for CCPs upon wheat reception. Results: The following aspects have been highlighted: - the upstream and downstream stages of the analysed operation; - the equipment, the provided utilities, the environment; - the connections within the food chain; - the laws in the field; - the customer‟s requirements; - the envisaged use of the products. Conclusions: The considerations recorded throughout this work lead to the following conclusions: the need for a careful assessment of the suppliers, based on pre-established criteria; the need to audit the suppliers according to the procedure; the need to control the documents which accompany the transport; the need to sample and test the batches in view of reception. Literature: [1] Banu I. and collab., 2011, Galați University Press, ISBN 978-606-8008-99-8 [2] Bratu, I, 2013, Publishing House of “Lucian Blaga” University of Sibiu, ISBN 978-606-12- 0454-3 [3] XXX, SR EN ISO 22000:2005 Food safety management systems. Requirements for any organization in the food chain.

161 9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

TOTAL POLYPHENOLS, VITAMIN C AND ANTIOXIDANT CAPACITY BY PHOTOCHEMILUMINESCENCE OF SOME FRUITS AND VEGETABLES

Zachia M.*, Multescu M., Iorga E. National R&D Institute for Food Bioresources - IBA Bucharest, 6 Dinu Vintila, 021102 Bucharest, Romania *Corresponding author: [email protected]

The antioxidants found in food can interact among themselves and result in synergistic, additive, and antagonistic interactions. Naturally occurring antioxidants, including antioxidant vitamins (e.g., vitamin C) and phytochemical antioxidants (e.g., polyphenols), when combined, can result in synergistic interactions with application in food systems. The synergistic effects provided by these antioxidants have implications in the biological systems as a defense mechanism against oxidative stresses, but also can be applied to food quality and food shelf life. In this research work we tried to find out the interactions among polyphenols, ascorbic acid and the effect in the antioxidant capacity using photochemiluminscence methods in hydrophilic and lipophilic systems for some fruits and vegetables. Introduction: Many compounds can act as antioxidants, and they can be classified according to their source, function, mechanisms of action, and chemical structures. Depending on the sources of antioxidants, they can be divided into natural antioxidants, synthetic antioxidants, and nature-identical synthetic antioxidants. Materials and methods: The fruits and vegetables (pomegranate, papaya, white cabbage, red cabbage, black grape, red bell pepper, green bell pepper, yellow bell pepper, lemon, kiwi, broccoli) were purchased from Romanian local supermarkets. The fresh material was stored for no more than 3 days at 4 0C prior to analysis. The following methods were used: determination of ascorbic acid (AOAC, 2006), determination of total phenolics (Folin-Ciocalteau reagent), determination of total antioxidant capacity (using the PCL assay). Results: Determinations have been made on the content of the two classes of bioactive compounds analysed in various fruits and vegetables. Excluding the values obtained from the red cabbage, it has established a good correlation between the antioxidant capacity of the analyzed samples in the hydrophilic system (expressed as mg vitamin C equivalent/g fresh weight) and the values of the content of vitamin C expressed as mg/g fresh weight. In the lipophilic system, the results had a weaker correlation; the antioxidant capacity expressed in mg Trolox /g fresh weight in relation to the content of polyphenols expressed in mg gallic acid /g fresh weight) was poor.

162 9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

FRESH COW CHEESE USED TO FILL LEAVENED DOUGH

Zaharescu D., Gîrjoabă S. Colegiul Tehnic de Industrie Alimentară Terezianum Sibiu, *Corresponding authors: [email protected], [email protected]

Introduction: Fresh cow's cheese is an assortment of cheese that is highly appreciated due to its high nutrient content, mineral salts and vitamins, its pleasant taste and its light digestibility. Materials and methods: Determination of the acidity of the cheese Principle of method. Acidification is determined by titration with alkaline solution. Working mode: Weigh 5 g of cheese with an accuracy of 0,01. It is placed in a porcelain mortar where it is homogenized with warm water at 35-40 ° C. The water is gradually added in small amounts until a total volume of 50 ml is reached. Place 3-4 drops of phenolpheline and titrate with NaOH n / 10 to persistent pink. Results: The acidity of the cheese is expressed in degrees Thorner (T0) Conclusions: The fresh cow's cheese is presented in the form of a creamy, soft creamy, white to yellowish-white paste. The taste is pleasant, grainy, without a hint of sour or bitter. The water content varies between 70 and 80% and the fat, relative to the product as such, varies between 8 and 10% in the fatty cheese. The sensory properties, physico-chemical and microbiological conditions to be met by fresh cow's cheese are as follows: a) Sensory properties Attractive appearance: homogeneous, clean, no whey leakage Consistency: Fine, creamy, non-friable paste, the poorly grungy structure is admitted to semigraphy and lean types. Color: white to yellowish, uniform throughout the table Smell and taste: Pleasant, characteristic of lactic fermentation, no odor and foreign taste (sour, bitter, moldy, smoked, yeast etc.) b) Physical and chemical properties

163 9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

REPLACING CHEMICAL DOUGH CONDITIONERS WITH ENZYMES

Arghire C.*, Codină G.G. Enzymes &Derivates S.AP, Costisa, Romania *Corresponding author: [email protected]

Introduction: The trends for all the food products and for the bread also is to reduce the list of ingredients to get „clean label” for a high nutritional value. Dough conditioners are ingredients or chemical products added to bread dough to improve the quality of the bakery products like volume, texture, crumb, freshness. Emulsifiers, oxdizing agent like ascorbic acid, reducing agents like cysteine, yeast nutrients like sulfates, pH regulators are the compounds of dough conditioners which can be substituted by the enzymes. Emulsifiers help dough strengthening, white color and softness of the crumb, freshness of the bread. Materials and methods: For this study, to substitute a bread improver (content: soy flour, wheat flour, emulsifiers DATEM, mono- and diglicerides, ascorbic acid, cysteine) in recipe formula, medium dosage 0.25% w/w, are used one mix of enzymes (alpha-amilase, lipase, xilanase, glucose-oxidase), medium dosage 0.012% w/w. To improve the fermentation and to obtain volume, crust color of the bread and anti-staling effect, alpha-amylase in combination with xylanase is used. The strengthen dough was obtained by the glucose- oxidase enzymes. The emulsifiers are substituted by using lipase. Results: The optimal formula for the mix enzymes was detrminated after the complex analysis of the dough by Mixolab and the sensory analysis of the bread samples for thee storage days. Conclusions: Results indicated that using the optimised mix enzymes formula, the bread obtained with superior quality was similar to the bread obtained with bread conditioner.

164 9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

FERMENTATION – METHOD OF PRESERVING AND IMPROVING THE NUTRITIONAL QUALITY OF BAKERY PRODUCTS

Belc N.*, Mohan G., Catană L., Catană M. National R&D Institute for Food Bioresources - IBA Bucharest, 6 Dinu Vintila, 021102 Bucharest, Romania *Corresponding author: [email protected]

Introduction: Fermentation produced by microorganisms is one of the oldest ways of preserving food by preventing them from spoilage, thus being referred to as a biological preservation method, biopreservation, method of preserving food using beneficial microorganisms. Foods subjected to the fermentation process undergo remarkable changes in sensorial attributes, especially taste, which in principle allowed, over time, the creation of new innovative food products. Materials and methods: Studies and literature have highlighted the importance of biotechnological applications of lactic bacteria in cereal based products, creating new opportunities to improve functional and nutritional quality and texture of conventional or gluten-free products using lactic bacteria sourdougs. Results: In bioconservation, beneficial microorganisms are used to prevent food spoilage and prevent their contamination with pathogens. Lactic bacteria are probably the most commonly used due to their unique properties, to release bacteriocins and other antimicrobial compounds (ethanol, H2O2, diacetyl, etc.) but also because they are harmless to humans. Because they are non-oxygenated microaerophiles, they can not cause extreme changes in food and, due to their diversity and complexity, they can adapt to different conditions. In their functioning as an effective bioconservant, lactic acid bacteria do not necessarily have to start the fermentation process, and in this sense, lactic bacteria are selected either for their metabolic properties that determine fermentation or for their antimicrobial activity that is important for preserving food. The United Nations Food and Agriculture Organization (FAO) has often mentioned that the process of fermenting food is an alternative with low energy conservation process ideal for all areas of the world because it does not need refrigeration. Conclusions: Studies and literature have highlighted the importance of biotechnological applications of lactic bacteria in cereal based products, creating new opportunities to improve functional and nutritional quality and texture of conventional or gluten-free products using lactic bacteria sourdougs.

165 9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

ASPECTS CONCERNING TO THE ROLE OF YEASTS IN THE FERMENTATIVE INDUSTRY

Dabija, A.*, Rebenciuc, I., Codină, G.G. 1Faculty of Food Engineering, Stefan cel Mare University of Suceava,13 Universitatii Street, 720 229 Suceava, Romania, *Corresponding author: [email protected]

Introduction: The most widespread use of yeasts today is that of performance agents in alcoholic fermentation. These yeasts are "true" yeasts belonging to the genus Saccharomyces Meyen Rees with stable fermenting properties and maintenance of enzymatic activity until the end of the process. Yeast has been used by humankind for thousands years in fermenting beverages and food. By evolution of these activities, new Saccharomyces species were created by interspecies hybridization or polyploidization. The yeast most used and best known from the biochemical and genetic point of view belongs to the species Saccharomyces cerevisiae. Traditional industrial attributes of this yeast take account of its primary role in food fermentations such as beers, cider, wines, sake, alcoholic beverages, bakery products, dairy products, sausages, and other fermented foods. Additional established industrial processes involving Saccharomyces cerevisiae yeasts are production of fuel ethanol, single-cell protein (SCP), feeds and fodder, industrial enzymes, and small molecular weight metabolites. Materials and methods: Several specialized Saccharomyces cerevisiae strains were obtained in recent years, possessing a wide range of optimized or novel biotechnological properties, capable of satisfying the demanding nature of modern food-making trade. In this paper we review the most recent practices of Saccharomyces cerevisiae in the food industry and account recent advances in yeast strain improvement. Finally, we discussed the current state and future perspectives for using yeast in the bakery industry which it is near wheat flour and water one of the principal raw materials used in bread making. Conclusions: The industrial importance of Saccharomyces cerevisiae in food industry is continuously enlarged. Acknowledgment. This work was supported by a grant of the Romanian National Authority for Scientific Research and Innovation, CNCS/CCCDI – UEFISCDI, project number PN-III-P2-2.1- BG-2016-0079, within PNCDI III. Literature: [1] Dabija, A., Drojdia de panificatie – utilizari, perspective, Editura Tehnica-INFO, Chisinau, 2001 [2] Ermakova, A., M., et al., Indo American Journal of Pharmaceutical Sciences, 2017, 4(9), 3044-3049 [3] Johnson, E.A., Applied microbiology and biotechnology, 2013, 97 (2), 503-517 [4] Sicard, D. and Legras, J.L., Comptes rendus biologies, 2011, 334 (3), 229-236

166 9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

ACRYLAMIDE LEVELS REDUCTION IN FOOD INDUSTRY -ACRYLAWAY

Grigoriu A. M.1*, Iacobescu C.G.1, Stoica A.2, Alexandru S.2 1 SC GAMA SERV 95 SRL & NOVOYZMES A/S Denmark 2 Politehnica University of Bucharest, Faculty of Applied Chemistry and Materials Science *Corresponding author: [email protected]

Introduction: A new EU regulation (Commission Regulation 2017/2158 of 20 November 2017) on acrylamide is setting benchmark values in several categories that will affect the bakery and snacks sectors. This regulation on acrylamide reduction came into force on April 11, 2018. Acrylamide is a suspected carcinogen that forms when starch foods are treated at high heat. The new EU regulation sets lower „benchmark values‟ in product categories that include French fries, potato crisps and other products made from potato dough, bread, breakfast cereals, fine bakery such as cookies, cereal bars, coffee and coffee substitutes and bay food. Starting in April, food business operators who „produce and place‟ foods in these food categories on the European market must provide evidence that they have taken steps to reduce acrylamide in the production and products. Acrylamide forms naturally in foods during frying, baking or extrusion with low moisture content and high temperature (around 120 °C and higher). Acrylamide is a by- product of the Maillard reaction. The process involves reducing sugars and amino acid asparagine. Asparaginases are able to reduce acrylamide levels because they convert asparagine into aspartic acid before heating and Maillard reaction. This bypass the formation of acrylamide. Asparaginases are specific to asparagine and do not affect any other amino acids. Results: Reducing acrylamide should avoid affecting consumers acceptance of texture, taste, flavour and smell; labelling; chemical and microbial safety; nutritional quality and other factors.The level of acrylamide varies in different products with different production processes. Solutions must be tailored to the specific manufacturing process. Conclusions: Acrylaway is Novozymes asparaginase for food application that effectively reduces acrylamide (up to 90%) in dough – based products without influencing product, taste or appearance. Acrylaway is a non-GMO enzyme produced by submerged fermentation of Aspergillus oryzae.

167 9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

ENHANCING YOUTH (18-26) EMPLOYABILITY IN BAKERY SECTOR

Iorga S.*, Mohan G., Duta D., Dumitru O. National R&D Institute for Food Bioresources - IBA Bucharest, 6 Dinu Vintila, 021102 Bucharest, Romania *Corresponding author: [email protected]

Materials and methods: Target groups: Youth employees in bakery sector Unemployed youth Universities NGOs Trainers

Results: Output 1 Evaluation of Need Assesment Survey of Each Country and European Union Situation Survey Output 2 Best bread production training material and handbook Output 3 Sensory Assesment Training Material and Handbook Output 4 Hygiene and Sanitation Handbook Output 5 EU and Turkey Legislation Handbook Output 6 Curricula of bread production training Output 7 Open Educational Tools Output 8 Smart-phone application Output 9 Impact Analyses Report

Conclusions: The project priority:  Achievement of relevant and high quality skills and competences  Social inclusion  Promoting quality youth work.

168 9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

FACTORS AFFECTING THE PROPERTIES OF SOURDOUGH

Ognean M.*, Ognean C.F. Lucian Blaga University of Sibiu, Faculty of Agricultural Sciences, Food Industry and Environment Protection 7-9 Dr. I. Ratiu St., 550012 Sibiu, Romania *Corresponding author: [email protected]

Introduction: Despite of long history, breadmaking is an evolving technology. The technologist and science researcher found different methods, machines and ingredients in help to reduce the costs of production, to control the time, to better preservation and to keep the bread fresh. All of these change the bread and perception of bread as a traditional, safe and healthy food. Sourdough could improve the perception of bread [1][2]. Materials and methods: Using different flours we prepared sourdough from scratch, using only the microorganism present in raw material, in different condition (flour:water ratio, temperature, time of fermentation, refreshment ratio). We analysed the total titratable acidity (TTA), pH, and sensory characteristics, power of gas production and lactic acid and acetic acid by HPLC. Results: Graham flour and black flour showed better acidification than white flour but pH was very similar in sourdough. At high temperature of fermentation stabilisation of sourdough occurs faster than at low temperature. At low ratio water:flour (0.6:1), the TTA of sourdough was higher and more acetic acid is developed. At high ratios, the yield of acids is higher and more lactic acid is developed. Conclusions: By changing the parameters during the preparation of sourdough it is possible to obtain a very large array of possibilities. By manipulation of these the bakers could obtain different products with specific properties and sourdough prepared by them could create a new image in the market. Literature: [1] Gobbetti, M., Rizzello, C.G., Di Cagno, R., De Angelis, M., Food Microbiology, 2014, vol. 37, 30-40 [2] Sadeghi, A., Biotechnology, 2008, vol. 7, 413-417

169 9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

CONSUMERS’ PERCEPTION ON ROMANIAN TRADITIONAL FOOD

Sîrbu A.1,2*, Vasilescu L.3 1"Constantin Brancoveanu" University, FMMAE Ramnicu Valcea Nicolae Balcescu Bld., No. 39, Ramnicu Valcea, 240210 Valcea; 2University of Agronomic Science and Veterinary Medicine Bucharest, Marasti Bld., No. 59, 011464 Bucharest, Romania 3National Agricultural Research Development Institute Fundulea, N. Titulescu St, no. 1, Fundulea, 915200 Calarasi, Romania *Corresponding author: [email protected]

Introduction: In the last decades, different international bodies as Slow Food foundation and Terra Madre movement have voiced up preventing the disappearance of local gastronomic traditions; and asked consumers to pay more attention to food quality; they proposed to encourage people‟s education for a finest gourmet sense. Different innovative projects as TRAFOON secured knowledge transfer regarding traditional food to SMEs across the Europe, too. So, the interest to valorize the national heritage and local food has increased, especially as a reaction of globalization, in order to keep national cultural identity and ensure a fair access for local food small businesses on regional markets. In that way, food production associated to local or region habits and/or traditions has been promoted. For instance, in Romania national regulations about the conditions and criteria to certify traditional food have been put in force since period of 2004-2014; and different local associations and a national federation grew up afterwards. Generally speaking, traditional food is a food produced according to the heritage of at least three generations by using traditional and/or local ingredients, composition and/or recipes without additives; or traditional type of production and/or processing methods. The objective of this study aims at assessing the perception of the consumers about Romanian traditional food. Materials and methods: According to a marketing methodology based on interview, a survey was performed in 2018. Data analysis was performed by Statistical Package for the Social Sciences (SPSS 11.0) for Windows. Results: Results showed that traditional food are correctly associated with gastronomic heritage from a certain local area, but no-knowledge about certification and fair trade. Preference for traditional food has been expressed especially for dairy and meat foodstuffs and less for bakery products. Conclusions: Consumers‟ behaviour should be improved through a suitable information.

170 9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

EXPLOITATION OF AGROFOOD RESEARCH EXPERTISE THROUGH KNOWLEDGE TRANSFER TO THE PRIVATE SECTOR, IN ORDER TO OBTAIN NUTRITIONAL OPTIMIZED AND SAFE FOOD

Șerbancea F.1*, Belc N.1, Moșoiu, C.1, Drăgancea, B.1, Stănescu A.2

1National R&D Institute for Food Bioresources - IBA Bucharest, 6 Dinu Vintila, 021102 Bucharest, Romania 2Academia de Studii Economice din București, Facultatea de Management *Corresponding author:[email protected]

Introduction: IBA Bucharest is a food research institute involved in developing innovative solutions to the current issues facing the food sector and to make steps forward on applied research on food sector. IBA Bucharest‟s activity is focused on four major research areas of interest, as follows: Food safety (Food preservation, food contaminants and food packaging), Nutrition (the influence of diet on health and food intolerances, functional foods), Food (Bio)technologies, Consumer science. Materials and methods: The Interest of IBA Bucharest is an active participation in R&D projects at national and international levels, by building partnerships with companies in the food sector and connexes areas as biotechnologies and agriculture, with other research organisations or scientific institutes, in order to create high-quality food and also to promote good nutrition and a healthy lifestyle: Laboratories: Nutrition, Food Chemistry, Colloidal Biochemistry, Packages and packaging technologies, Microbiology-Elisa, Molecular biology, Nuclear Magnetic Resonance (NMR), Sonsory analysis, Chromatography. Pilot plants: Grain and flour processing pilot plant, Meat processing pilot plant Vegetables and fruits processing pilot plant. The project promotes IBA Bucharest‟s services through thematic events and individual meetings with companies in the private sector, thus encouraging them to seek technical assistance and advice them in order to develop their business or to solve some of their specific business issues. Results: It consists in capitalizing expertise through research in food quality - sensory, hygienic, technological, nutritional and ethical - through knowledge transfer to private economic environment, in order to achieve safe and nutritional optimized food. Conclusions: The project will facilitate the food industry companies access to IBA Bucharest‟s research facilities and it will develop innovative solutions in order to obtain new, safe and sustainable products and technologies.

171

7th International Conference BIOATLAS on Food and Tourism

SIBIU, ROMANIA 25-26 MAY 2018

http://bioatlas.rosita.ro

http://neefood2015.rosita.rohttp:// ORGANIZERS

 Romanian Association for Information Technology in Agriculture, Food and Environment  University "Lucian Blaga", Sibiu, Romania  Centre for Complexity  American Hotel Academy  Romanian Society for Etnopharmacology

CONGRESS CHAIR

Prof. univ. dr. ing. ROMULUS GRUIA

PARTNERS

o S.C. HOFIGAL EXPORT IMPORT S.A. o ROPAM – ROMANIAN ASOCIATION OF HERB GROWERS o CLARION Publishing House

INTERNATIONAL SCIENTIFIC COMMITTEE

Prof. Michael Mulvey Ph.D. Faculty of Tourism and Food, DIT, Ireland Prof. Ganesh Bora Ph.D., University of Mississippi, USA Prof. Miklos Herdon Ph.D., University of Debrecen, Hungary Prof. Werner Hofacker Ph.D., University of Applied Science, Konstanz, Germany Acad. Prof. Valerii Sukmanov, Hab., DonNUET, Ucraine Prof. Monica Tereza Buscaiu Neagu Ph.D., Polytechnic Univ. of Valencia, Spain Prof. Gilles Bedoux Ph.D University Bretagne Sud Vanne, France Prof. Maria Isabel Berruga Fernandez, Univ. Castilla La Mancha, Spain Prof. Mark Shamtsyan Ph.D. St. Petersburg, State Institute of Technology, Rusia Prof. Stefan Stefanov, Univ of Food Technology, Bulgaria Prof. Gianluca Schillaci Ph.D., Univ. of Catania, Italy Prof. Patrizia Restani Ph.D., University of Milano, Italy Prof. Usanee Suthammaporn, Ph.D., International School of Tourism, Thailand Prof. Vladimir Telichkun, Ph.D., Hab., NUFT, Ucraine Prof. Mona Popa, Ph.D., USAMV Bucharest, Romania Prof. Mihaela Badea PhD, Transilvania University of Brasov, Romania Prof. Gheorghe Voicu, Ph.D., Univ. Politehnica Bucuresti, Romania Prof. Tucu Dumitru, Ph.D., University Politehnica Timisoara, Romania Prof. Dumitru Mnerie Ph.D., Univ. Politehnica Timisoara, Romania Prof. Ovidiu Tita, Ph.D., Univ. Lucian Blaga, Sibiu, Romania Prof. Mihaela Tita, Ph.D., Univ. Lucian Blaga, Sibiu, Romania Prof. Petru Alexe Ph.D., Univ. "Dunarea de Jos" Galati, Romania Prof. Stanka Damianova Ph.D., Univ. of Ruse, branch Razgrad, Bulgaria.

ORGANIZING COMMITTEE

President: Prof. Romulus Gruia, Ph.D, Faculty of Food and Tourism, Transilvania University of Brasov, Romania.

MEMBERS

Prof. Liviu GACEU, Ph.D., Transilvania University of Brasov, Romania Prof. Nicolae Tane, Ph.D., Transilvania University of Brasov, Romania Prof. Angela Marculescu, Ph.D., Transilvania University of Brasov, Romania Prof. Ovidiu Tita, Ph.D., Univ. Lucian Blaga, Sibiu, Romania Prof. Mihaela Tita, Ph.D., Univ. Lucian Blaga, Sibiu, Romania Prof. Mihaela Badea Ph.D., Transilvania University of Brasov, Romania Prof. Dumitru Mnerie Ph.D., Univ. Politehnica Timisoara, Romania Prof. Birca Adriana, Ph.D., George Baritiu University, Brasov, Romania Prof. Stanka Damianova Ph.D., Univ. of Ruse, branch Razgrad, Bulgaria Prof. Thierheimer Walter Ph.D., Transilvania University of Brasov, Romania

CONFERENCE SECRETARY MEMBERS Drd. Eng. Oana Bianca Oprea Amalia Adam Raisa Samoila Luiza Voicila Andrei Aparaschiv

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

Title Autors Pg. Study on antibacterial effects of cinnamon Andriş A., Gruia R. 172 essential oil and cinnamon extracts Explore ICT usage characteristics in business Boros-Papp S., Várallyai L., 173 relationship of agro-food supply chain Péntek Á. Relation between corporate size and ICT usage in Botos Sz. , Várallyai L. , Szilágyi 174 agro-food SMES R., Felföldi J. Baked goods consumption habits in the gluten Csapóné Riskó T, Péntek Á. 175 free diet A system of sustainable resource management Florescu G. I. 176 indicators for restaurants Ayurvedic plants extracts embedded in a Floroian L., Gaceu L., Manea A., 177 bioactive glass matrix for antimicrobial thin films Enache D., Puchianu Ghe., Badea M. Analysis of application of ERP systems at Füzesi I., Felföldi J., Csordás A., 178 Hungarian meat companies Lengyel P. Psycho – gastronomy study, with applications in „body meloimpact” on direction of melo-psycho- Gruia R. 179 nutrition Bioeconomic principles in the field of agri-food and responsible tourism, through biocomplexity Gruia R., Gaceu L. 180 paradigm Decision support system applications in the Herdon M., Debrenti A. S., Csordás 181 hungarian food industry A. Development support of diversified food Herdon M., Tamás J., Burriel C., production and agrotourism by innovative Várallyai L., Lengyel P., Pancsira 182 agroforestry education J., Botos Sz. Possibility of agri- and food industry applications Kovács T., Várallyai L., Szilágyi R. 183 in higher education Co-authorship network analysis of scientific Lengyel P., Török É, Pancsira J., 184 articles on wine production Füzesi I. Short review upon some functional bakery Oprea O. B., Gaceu L. 185 products in Romania Benefits of operating a webshop in rural development Péntek Á., Csapóné Riskó T. 186 Wine road - an instrument for the promotion of Popescu M., Gruia R. Ranca A. 187 rural tourism in southern Dobrogea Management of healthcare waste in the m'sila Rebbas K., Bounar R., Miara M. D., 188 region (Algeria) Benhissen S., Habbachi W., Merniz N. Research of calorific power for wood species in Spirchez Gh. C., Lunguleasa A., 189 Romania Gaceu L. Experimental research in handling of human Thierheimer A., Alexandru C., 190 target on road events in mountain turistic areas Ţane N., Thierheimer W. Wine list optimization – a customer behaviour Turcas I., Enache I.C. 191 perspective Correlation between chemical parameters of apple Vasile Scăeţeanu G. 192 fruits and postharvest quality preservation during storage A look at tourism sustainability of Riobamba- Verdugo C.M. 193 Ecuador through economic indicators Survey study concerning of mycotoxins general Scollo A. S., Huzuna A., Floroian L., Characteristics and their possible presence in Panait D., Gaceu L., Marculescu A., 194 Agricultural and food derived products Oprea O.B., Restani P., Badea M.

9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

STUDY ON ANTIBACTERIAL EFFECTS OF CINNAMON ESSENTIAL OIL AND CINNAMON EXTRACTS

Andriş A.1*, Gruia R. 1 1 Transilvania University of Brasov, Faculty of Food and Tourism *Corresponding author: [email protected]

Introduction: Taking into account that pathogens of food origin are responsible for many infectious diseases and increase public health problems in the world, counterfeiting techniques are the subject of many research. The theme is important because food-borne diseases are not limited to developing countries and research on preservatives that can inhibit the bacterial degradation of food and cosmetics is useful for permanent maintenance and improvement of health. Materials and methods: Starting from the idea that one of the main properties of extracts, volatile oils and the main cinnamon compounds is antimicrobial activity against Gram-positive and Gram-negative bacteria, it is appropriate to study this plant because by its intake to fight against bacteria responsible for diseases infectious diseases in humans, and are also responsible for the degradation of food or cosmetics. Results: In recent years, several investigations have shown in vitro the presence of an antibacterial activity of volatile scrap oil against bacteria that can cause food poisoning. Conclusions: The aim of the paper is to contribute by investigating the effects of cinnamon on nutrients and molecular bonds, on cosmetics and on active (intelligent) packaging. It is desirable to demonstrate the bactericidal ability of volatile oil and cinnamon extracts, respectively, to inhibit the development of pathogens without adding chemical preservatives, in many cases being less appreciated by consumers.

Literature: [1] Chaudhari, L.K.; Jawale, B.A.; Sharma, S.; Sharma, H.; Kumar, C.D.; Kulkarni, P.A. Antimicrobial activity of commercially available essential oils against Streptococcus mutans. J. Contemp. Dent. Pract. 2012, 13, 71–74 [2] Gupta, A.; Duhan, J.; Tewari, S.; Sangwan, P.; Yadav, A.; Singh, G.; Juneja, R.; Saini, H. Comparative evaluation of antimicrobial efficacy of Syzygium aromaticum, Ocimum sanctum and Cinnamomum zeylanicum plant extracts against Enterococcus faecalis: A preliminary study. Int. Endod. J. 2013, 46, 775–783.

172 9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

EXPLORE ICT USAGE CHARACTERISTICS IN BUSINESS RELATIONSHIP OF AGRO-FOOD SUPPLY CHAIN

Boros-Papp S.1, Várallyai L.1, Péntek Á.1* 1Department of Business Informatics, University of Debrecen, Hungary, *Corresponding author: e-mail: [email protected]

Introduction: Food sector is increasingly becoming a closely interconnected system with a whole network of complex relationships. Supply chains are highly complex systems and they are built on a lot of partnerships and forms of cooperation. The length and complexity of the chains have a significant effect on the quality of information flow among chain members and the amount of inventory levels. Information and Communication Technologies (ICTs) play an increasingly important role in supply chain management. Use of ICT is unavoidable in business relationships. Materials and Methods: The usage of ICT supporting transactions is lagging behind in business relationships of chain actors. At the same time there is a demonstrable and measurable link between enterprise performance and ICT use. Maintaining or enhancing competitiveness is easier by taking advantage of opportunities provided by ICT tools. Which ICT tools are used by enterprises, of course, depends largely on the degree of IT development. Results: Our main task is to identify the chain actors and explore the chain management toolbox for food products produced from agricultural raw materials. In the quantitative phase of our research we made survey relating to use of ICT among the agricultural small and medium sized enterprises (SME) sector and in the primary producer sector, focusing on the Northern Great Plain region. Conclusions: Overall, domestic enterprises and mainly primary producers do not use even basic ICT tools at a level - which would be useful for their operating – than what would be expected, so productivity and the growth of efficiency are also inhibited. One of the reasons is the lack of appropriate ICT knowledge of owners and employees so they cannot take advantage of the opportunities offered by ICT properly.

Literature: [1] Gilmore, A., Carson, D., and Grant, K., 2001. SME marketing inpractice, Marketing Intelligence&Planning, 19 (1), 6-11 [2] Motwani, J. A., Jiang, J.J., and Kumar, A., 1998: A comparative analysis of manufacturing practices of small vs. large Western Michigan organizations. Industrial Management & Data Systems, 98 (1), 8-11.

173 9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

RELATION BETWEEN CORPORATE SIZE AND ICT USAGE IN AGRO-FOOD SMES

Botos Sz. 1*, Várallyai L. 1, Szilágyi R. 1, Felföldi J. 2 1Dept. of Business Informatics, University of Debrecen, Hungary, 2Dept. Dept. of LogisticsManagement, University of Debrecen, Hungary, email:[email protected] *Corresponding author: email:[email protected]

Introduction: In our article differences between corporate size categories have been analysed on the basis of survey data from enterprises operating in the primary agricultural production and the secondary food manufacturing part of the agro-food supply chain. Our aim is to reveal whether a close relationship between the small and medium size categories as treated officially. It could be also determine how wide the gap is between enterprise sizes (micro, small, medium and large) categories regarding the use of Information and Communication Technologies (ICT). Materials and methods: Data set about ICT usage of 500 enterprises were recruited for our survey by a market research company and the survey was conducted in the fourth quarter of 2017. Enterprises involved from all four size categories, however, as the number of surveyed large companies operating in the agro-food sector was not suitable for further analysis, this category was excluded. Additionally, Eurostat data set with 12 indicator and broken down to 3 size categories (small, medium and large) is also involved and analysed. Results: Our results suggest the difference in ICT usage characteristics between small and medium categories is not higher than between medium and large ones on the basis of analysis of the secondary data set. ICT use of large and small categories, however, shows a significant difference. Conclusions: The analysis made on our survey data shows no significant difference between small and medium enterprises regarding ICT usage features, however, between micro enterprises and the larger ones, there is. The growing complexity of the vertical and horizontal cooperation within the chain may motivate smaller, mainly micro enterprises to stimulate their ICT usage and use of advanced technologies, in our opinion a dedicated ICT strategy is needed and it should focus on this size class as these enterprises mean an important part in the agro- food sector.

Literature: [1] Felföldi, J., Botos, Sz., Péntek, Á., Szilágyi, R., Várallyai, L.: Studying the ICT management of agri-food sector on supply chain level - the first stage: analysis of agricultural ICT usage. In: Anastasios Karasavvoglou, Persefoni Polychronidou (editors) Agricultural Sector Issues in the European Periphery: Productivity, Export and Development Challenges. Wilmington: Vernon Press, 2017. pp. 35-50. [2] Füzesi, I., Lengyel, P., Szilágyi, R., Ráthonyi, G.: Application of EDI Technologies in the Food Supply Chains. In: Journal of EcoAgriTourism, vol. 121(32), 2016, pp. 69-77.

174 9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

BAKED GOODS CONSUMPTION HABITS IN THE GLUTEN FREE DIET

Csapóné Riskó T.1, Péntek Á.2 1University of Debrecen, Faculty of Economics and Business, Institute of Marketing and Commerce, email: [email protected] 2University of Debrecen, Faculty of Economics and Business, Institute of Applied Informatics and Logistics, email: [email protected]

Introduction: Celiac disease is one of the most frequent and well defined of all lifelong diseases. It is a chronic, autoimmune disorder which is the result of an immune system response to the ingestion of gluten. A lifelong strict adherence to gluten-free diet is the only treatment currently available. Since bread and baked goods are basic and frequently consumed food in Hungary and made principally from wheat, the aim of our empirical research was to investigate the gluten-free bread and baked goods consumption habits of people following gluten-free diet. Materials and Methods: The empirical research was carried out using Google forms in January 2017. Size of the sample is 196. The online form was shared in four closed gluten free Facebook groups in Hungary since they are really active in sharing information concerning gluten-free lifestyle and diet. Results: Bread proved to be essential part of the Hungarian dining habits even in the gluten-free diet. Gluten-free bread is consumed mostly several times per day and breakfast almost cannot be imagined without bread in Hungary. Choice and quality of gluten free breads and baked goods is almost acceptable, while the price is considered to be high in Hungary. It is still a challenge for bakeries to improve the quality of gluten-free breads and baked goods. Conclusions: Since the prices of gluten-free foodstuffs are higher than the conventional ones, there is an economic burden for people with celiac disease, because it is not optional for them to choose these special gluten-free foodstuffs. Loyalty to certain brands is strong among the respondents that provides opportunity for producers to develop new products that could be introduced into this special market presumably easier.

Literature: [1] Arendt E. K, O’Brien C. M, Schober T. J, Gallagher E, Gormley T. R. (2002): Development of gluten-free cereal products. Farm Food 12:21-27. [2] Ciclitira P. J, Cerio R, Ellis H. J, Maxton D, Nelufer J. M, Macartney J. M. (1985): Evaluation of a gliadin containing gluten free product in celiac patients. Human Nutr. Clin. Nutr. 39:303- 308.

175 9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

A SYSTEM OF SUSTAINABLE RESOURCE MANAGEMENT INDICATORS FOR RESTAURANTS

Florescu G. I.1 1Transilvania University of Brasov, Faculty of Food and Tourism, E-mail: [email protected]

Introduction: Assessing the impact of hotels and restaurants on the environment proves that, despite expectations, compared to economic benefits, the hospitality sector is one of the least sustainable. This reality can be changed by decoupling the development of the hospitality sector from the increase in resource consumption. Materials and Methods: This paper aims at defining the concept of Sustainable Resource Management and highlighting its peculiarities in the hospitality sector, as well as the development of a set of indicators for hotel and restaurant sustainable management of resources, which is coherent, perfectible and adaptable to the realities of each unit in the hospitality sector. To this end, a combination of techniques was applied, including the study of relevant scientific papers in the field of sustainable tourism and resource management, qualitative interviews with managers and owners of hospitality entities, and direct observation of the activity of three restaurants in the touristic destination of Brașov. Results: The results show that for restaurant and hotel managers, cost constraints are a hindrance to the application of sustainability principles, as well as the notion that environment-friendly policies do not provide guarantees on the incidence of food risks. Difficulties also arise from the lack of experience in applying performance assessment methods to ensure the sustainability of business in hospitality. Conclusions: A system of Sustainable Resource Management indicators can play the role of a guide in this direction, the one proposed in this paper having four main dimensions: food and energy management, restaurant hardware management (capital goods, kitchen tools and inventory of serving salons), restaurant software management (human resources, consumer behavior, social responsibility) and financial performance of sustainable resource management.

Literature: [1] Cîrstea, S.-D., (2015), „Why Restaurants Should Go Green? – Main Environmental Practices in Restaurants Industry”, Management Intercultural, vol. XVII, Nr. 2(34). [2] Davies, T., Konisky, D. M., (2000), „Environmental Implications of the Foodservice and Food Retail Industry”, Resources for the Future, Washington, DC.

176 9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

AYURVEDIC PLANTS EXTRACTS EMBEDDED IN A BIOACTIVE GLASS MATRIX FOR ANTIMICROBIAL THIN FILMS

Floroian L.1*, Gaceu L.1, Manea A.1, Enache D.1,2, Puchianu Ghe.1,2, Badea M.1 1Transilvania University of Brasov, 29 Eroilor Blvd., Brasov 500036, Romania 2 Directia Sanitar Veterinara şi Siguranţa Alimentară, Brasov *Corresponding author: [email protected]

Introduction: Ayurvedic medicine is one of the world’s oldest medical systems. It is an example of a coherent traditional system which have a time tested and precise algorithm for medicinal plant selection, based on several ethnopharmacophore descriptors whose knowledge endows the user to adequately choose the optimal medicinal plant for the treatment of certain pathology. This work tries to link traditional knowledge with biomedical science by using traditional ayurvedic plants with antimicrobial effect in manufacture of thin films for implant protection. Materials and Methods: We report on the transfer of novel polymer- ayurvedic extract- bioactive glass composites by matrix assisted pulsed laser evaporation to uniform thin layers onto dental implant. The targets were prepared by freezing in liquid nitrogen of mixtures containing polymer and ayurvedic extract, reinforced with bioglass powders and then were submitted to multipulse ablation with an UV KrF* laser source. The behaviour of polymer- ayurvedic extract -glass/implant structure in condition which simulates the physiological environment was evaluated in vitro by complementary techniques. Results: When are in contact with body fluids, the coatings demonstrate the ability to stimulate the growth of biological hydroxyapatite on their surface, which validates the film bioactivity. Bioglass dissolution in human body fluids is accompanied by a prolonged release of antibiotic active molecules, an ideal circumstance for prevention of local infections. Both polymer and apatite layer that grows on the implant surface four weeks after samples introduction into simulated body fluid, ensure a good protection against degradation and release of harmful metallic ions into the body. Conclusions: The printed polymer - ayurvedic extract - bioactive glass structures are highly biocompatible and resistant to microbial colonization and induce a significant delay in the microbial biofilm initiation and their further development. Acknowledgement: This work was supported by a grant of the Romanian National Authority for Scientific Research and Innovation, CNCS/CCCDI UEFISCDI, project number PN-III-P2-2.1-PED-2016-0621, within PNCDI III.

177 9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

ANALYSIS OF APPLICATION OF ERP SYSTEMS AT HUNGARIAN MEAT COMPANIES

Füzesi1* I., Felföldi1 J., Csordás A.1, Lengyel1 P. 1Faculty of Economic and Business, University of Debrecen, Hungary, *Correspondind author: e-mail: [email protected]

Introduction: Companies involved in the meat supply chain are facing even tighter laws and regulations and in recent years (sometimes due to scandalization exaggerated by the media) people's concern has been growing rapidly against this field of the food industry. Materials and Methods: These problems pose a serious burden on companies in the meat industry, so interest and demand for enterprise resource planning (ERP) systems are constantly increasing. Results: Therefore, the introduction and development of information systems is indispensable for the competitiveness of meat companies. Nowadays, the effective use of information systems not only improves the efficiency of corporate activity, but is also a precondition for staying on the market. Conclusions: The purpose of our research was to evaluate the application of information systems at Hungarian meat companies, find out which modules of the systems are used and what benefits they gain for them. For our investigations, we have designed a survey in which a larger group of companies can be chosen to answer the questions relevant to the topic

Literature: [1] Balogh, P., Bai, A., Popp, J., Huzsvai, L., Jobbágy, P.: Internet-orientated Hungarian car drivers' knowledge and attitudes towards biofuels. Renewable & Sustainable Energy Reviews 2015. 48: pp. 17-26. [2] Dupuy, C., Botta-Genoulaz, V., Guinet, A.: Batch dispersion model to optimise traceability in food industry. Journal of Food Engineering 70, 2005. pp. 333-339.

178 9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

PSYCHO – GASTRONOMY STUDY, WITH APPLICATIONS IN „BODY MELOIMPACT” ON DIRECTION OF MELO-PSYCHO-NUTRITION

Gruia R.1 1Transilvania University of Brasov, Department for Engineering and Management in Food and Tourism, 500068 Brasov, Romania, email:[email protected]

Introduction: The study gathers fragmentary notices of gastro physics linked to aspects of sound psychological impact in relation to the feeding manner, to gastronomy, in the idea to achieve a unitary concept of psycho-gastronomy on direction of phonic impact upon nutrition. Materials and Methods: The paper methodologically approaches vibration frequencies in the relation between harmonious sounds and the living body. There are defined the collocations „body meloimpact” (for all positive, neuter or negative situations, at all species) and „melotherapy” (when the effect is a positive one, especially in relation to the human species). Results: There is emphasized the melo-psycho-nutrition method necessary to harmonize all the elements of the process of body meloimpact, with consequences upon the equilibrium of the metabolic balance concerning nutrition and food assimilation. Conclusions: It is aimed to increase productivity at plant or animal level, as well as to improve the dynamic equilibrium concerning food digestion at human species too. In this last case there are especially analyzed aspects linked to culinary production, to psycho-gastronomy and to practical applications at the level of restoration system and, in general, at hospitality industry.

Literature: [1] Emoto, M., 2006: Mesajele ascunse din apă, Ed. Adevăr divin Brasov, ISBN (10) 973-87595- 3-6, 17-20. [2] Gaceu, L., 2016: Assessment method for hygienic design in food industry. water drainage and water saving study case, Journal of EcoAgriTourism, Vol.13, Nr.2, 53-56.

179 9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

BIOECONOMIC PRINCIPLES IN THE FIELD OF AGRI-FOOD AND RESPONSIBLE TOURISM, THROUGH BIOCOMPLEXITY PARADIGM

Gruia R.1*, Gaceu L.1 1Transilvania University of Brasov, Department for Engineering and Management in Food and Tourism, 500068 Brasov, Romania *Corresponding author:[email protected]

Introduction: Agri-rural Ecosystems as a production bases in food and tourism are profoundly disturbed at world and European level as a result of migration and socio- economic changes. Materials and Methods: In this context the paper proposes to analyze how to find solutions both to attract youngsters in depopulated villages, and to adapt rural life of those who at a given moment establish themselves in this zone. The basic solution the study emphasizes is responsible tourism complementary to agri-food production, bringing into discussion as news the biocomplexity paradigm, with methodological aspects on direction of multi-criteria analyses and integronic dynamics. Results: Biocomplexity is analyzed, which implies complex structures and behaviors that appear from interactions of biologic entities (molecules, cells, organisms), with ecosystem entities of biologic nature, but depending on environment factors (economic, social, cultural). Conclusions: In these conditions, in agro-rural ecosystems, if there is applied the biocomplexity theory, it is de facto achieved the study of the emergence of self organized elements, resulting from the interaction of simple agents, which implicitly leads to an emergent complexity, with a superior level and bioeconomic transdisciplinary and systemic efficacy between food and tourism.

180 9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

DECISION SUPPORT SYSTEM APPLICATIONS IN THE HUNGARIAN FOOD INDUSTRY

Herdon M.1*, Debrenti A. S.2, Csordás A.3 1Faculty of Economics and Business, University of Debrecen, Hungary 2Dept. of Economics, Faculty of Economics and Social Sciences, Partium Christian University, Romania, e-mail: [email protected] 3Faculty of Economics and Business, University of Debrecen, Hungary, e-mail: [email protected] *Corresponding author: e-mail: [email protected]

Introduction: The food market has changed dramatically in the past decades. It is likely that the economics of scale will continue to be important when competing for the attention of consumers with decreasing buying power. Materials and Methods: For the production industry in general, there are various reasons why companies choose to invest in traceability systems and decision support systems. Today businesses in the food sector are faced with a number of problems: decreasing profitability, increasing competition and rapidly changing consumer demands, resulting from the global crisis. Results: Decision support systems have recently proved themselves to be helpful tools and are becoming essential to stay competitive within most sectors of the food industry. Concluions: If they want to effectively carry out their everyday tasks, react quickly to control the operation of the business while complying with statutory requirements, it is indispensable for them to use ICT tools, different applications, such as ERP, DSS, CRM, BI, DM. We analyzed the trends and current situation in Hungary based on secondary and primary based research.

Literature: [1] Baranyi, J., Jóźwiak A., Varga L., Mézes M., Beczner J., Farkas J.: Application Potentials of Network Science, Bioinformatics and Systems Biology to Food Science. In: Hungarian Science 174 (9): 2013. p. 1094–1102. [2] Botos Sz., Herdon M., Várallyai L.: Readiness for future internet services in rural areas. In. Procedia Economics and Finance 19. 2015. p. 383-390.

181 9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

DEVELOPMENT SUPPORT OF DIVERSIFIED FOOD PRODUCTION AND AGROTOURISM BY INNOVATIVE AGROFORESTRY EDUCATION

Herdon M.1*, Tamás J., Burriel C., Várallyai L.1, Lengyel P.1, Pancsira J.1, Botos Sz1. 1Faculty of Economics and Business, University of Debrecen, Hungary, *Corresponding author: [email protected]

Introduction: The family farmers can produce quality organic products. The food and nutrition needs of the family are amply fulfilled with a production including rice (black, red), pigs, poultry, goats, fish, roots, fruits, vegetables, culinary herbs and feed for livestock. The main project objective of the AgroFE (Leonardo) and Agrof-MM (Erasmus+) European projects is to develop an agroforestry training system, based on a common framework and core content, and to promote training at European level. Materials and Methods: The Method as backbone of an organised, planned process was from training design, development, experimentation and assessment. Developing a European level training system there was established a common professional referential whose training declination called 'Core Content'. The process was based on 3 stages. 1) Collecting of information from actors and stakeholders; 2) Organizing of the information collected in a structured document; 3) Validating the reference book). In developing ICT tools the phases were 1) Design the architecture; 2) Building the prototype; 3; Testing; 4) Using the services (website, e-learning system; knowledge base; etc.).Trainings should involve professionals, agroforestry farmers, and should be as innovative as possible: field based trainings, usages of ICTs, development of training materials. Results: Supporting these objectives a collection of different resources were made, the professional book of references has been developed, the knowledge data base and more collaborative and dissemination systems have been also developed. The knowledge databank is a component of the project training system which consist of the RUBEDO which uses a data base management software (DBMS-SGBD), type 'NoSQL', MongoDB, and the user interface with the ElasticSearch search engine. Conclusions: The agroforestry will be important for rural areas and farms according to more aspects. Environmental, economic, agricultural production, rural living are very important issues and the trainings need innovative ICT support.

Literature: [1] Helle, T. (1995): Reindeer husbandry and hunting. In: Hytönen M (ed) Multiple-use forestry in the Nordic countries. Gummerus Printing, Jyväskylä, Finland. [2] Mosquera-Losada, MR., McAdam, J., Romero-Franco, R., Rigueiro-Rodríguez, A. (2008): Definitions and components of agroforestry practices in Europe. In: Rigueiro-Rodríguez A, McAdam, J., Mosquera-Losada, MR. (eds.) (2008): Agroforestry in Europe, vol 6. Springer, Dordrecht, The Netherlands.

182 9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

POSSIBILITY OF AGRI- AND FOOD INDUSTRY APPLICATIONS IN HIGHER EDUCATION

Kovács T.1, Várallyai L.1, Szilágyi R.1* 1Faculty of Economic and Business, University of Debrecen, Hungary, *Corresponding author: e-mail: [email protected]

Introduction: With the growing up the so-called net generations, Innovative solutions came into focus. These solutions do not intend to motivate students by placing them under external duress, rather they create an inner dem and in the students in accordance. Nowadays, gamification is a more and more widely applied method, thus it can satisfy both corporate and educational purposes, depending on its field of application. This is the reason why the new approach towards education is becoming more and more popular at an international level (Kapp, 2012). Moreover, the problem of the lack of motivation can also be solved by the application of this (Pásztor, 2014). Materials and Methods: The purpose of this research is to reveal the correlations between gamification and the motivation of students, besides estimating the possibilities of the introduction of a gamified business application into higher education in Hungary.From the applied methods, we would like to highlight the questionnaire (Pilot), which was distributed among the students of agricultural science, in the Faculty of Economics and Business at the University of Debrecen. In the questionnaire, which was anonymous, besides generic questions like sex, age, qualifications, etc., we also covered fields such as education, the knowledge of gamification, and educational programs. Results: With help of the pilot questionnaire, we could get a closer look at the relationship of agrarian students with gamification and their knowledge about the method. It can be stated, that this new form of studying is generally not known by the students of our faculty but those who had heard the term before, used the technique in connection with an application e.g. a language-learning program. Most students have a positive attitude towards the introduction of gamification, which could be used in many other fields according to them. As a result, we would like to emphasise the discussion of the possibilities of introducing this into food industry related majors. Conclusions: Based on their opinion, it can be concluded that students could imagine introducing it into other areas as well, so the development of an application that aims the students in food industry related majors specifically is not out of the question. This would explain and test the knowledge of the material in the most important subjects with the help of gamification. The agricultural and food sciences play a strategically important role in countries like Hungary, thus with help of gamification we could help the recruitment of qualified professional and make their education a bit more interesting.

Literature: [1] Deterding, S., Khaled, R., Nacke, L., Dixon, D. (2011): Gamification: Toward a Definition, CHI 2011 Gamification Workshop Proceedings, Vancouver [2] Giannakos, M. N. (2013). Enjoy and learn with educational games: Examining factors affecting learning performance. Computers & Education, 68, 429–439.

183 9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

CO-AUTHORSHIP NETWORK ANALYSIS OF SCIENTIFIC ARTICLES ON WINE PRODUCTION

Lengyel P. 1*, Török É.2, Pancsira J.1, Füzesi I.1 1Faculty of Economics and Business, University of Debrecen, Hungary, 2Faculty of Economics and Social Sciences, Szent István University, Hungary, e-mail: [email protected] *Corresponding author: e-mail: [email protected]

Introduction: Social Network Analysis (SNA) has developed as a specialty in parallel with scientometrics since the end of the 1970s. The SNA point of view on social relationships in terms of network theory can consist of nodes and edges. The research analyses 381 publications on wine production based on several criteria (appearance time, geographic location, authors' connections, and outstanding co-author cliques). Materials and Methods: In this research, we examine how the number of publications is changing over the years, which countries and journals are dealing with the chosen topic. Regarding the relationship between authors of publications, we seek to find out how the authors relate to each other; alone, small or large groups are most commonly publicized, or can the authors of the subject matter be highlighted. Results: We have analysed the interactions of publications about sparkling wines on various aspects. We have examined the countries from which most of the articles have been published, and we have studied which journals and the topics that the sparkling wine has played. Each of the results was illustrated by a diagram. After that, we created the social network based on the authors' relationships with Gephi. Conclusions: At the end of the research we came to the conclusion that the social network analysing is a very useful method. We can easily analyse relationships between individuals by having the right skills. We will continue the research by analysing the citation network. We will look at who most people refer to and what can be the reason for that.

Literature: [1] Bastian, M., Heymann, S., Jacomy, M.: Gephi: an open source software for exploring and manipulating networks. In International AAAI Conference on Weblogs and Social Media, 2009; Vol. 8, pp 361-362; [2] Bukowska, G., Fałkowski, J., Łopaciuk-Gonczaryk, B.: Teaming up or writing alone- authorship strategies in leading Polish economic journals. Working Papers No. 29/2014 (146); University of Warsaw, Faculty of Economic Sciences: Warsaw, Poland, 2014; 1-26;

184 9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

SHORT REVIEW UPON SOME FUNCTIONAL BAKERY PRODUCTS IN ROMANIA

Oprea O. B.1*, Gaceu L1. 1 Transilvania University of Brasov, Faculty of Food and Tourism Corresponding author: [email protected]

Introduction: This paper aim to study the possibility to obtain functional bakery foods, taking in consideration a few most available specific raw material from Romania. Materials and Methods: The first example is bread with pumpkin seeds, a valuable by- product wiith high benefit.Pumpkin seeds are known for their important properties in proteins, fibers, antioxidants, unsaturated fatty acids, and vitamins like carotenoids and tocopherols (Stevenson, F.J. et. al. 2007) and also an important content of minerals. Studies have showed that pumpkin seeds can help in treatment of benign prostatic hyperplasia, to the reduction of cholesterol in blood and to reduce the risks of somw types of cancer (Mi-Young, K., et. al. 2012). The second study was about establishing the optimum dose of Jerusalem artichoke (Helianthus tuberosus L.) flour than was used as a functional ingredient in bakery products, from both a nutritional and technological point of view. H. tuberosus has functional properties, high content of inulin, minerals, amino acids, and organic silicon. H. tuberosus flour was used to enrich wheat flour with functional biocompounds. The laboratory experiments evaluated the functional potential of wheat flour enriched with H. tuberosus flour, in different proportions, by examining the chemical composition and rheological behaviour of doughs. Recent research has proven that the chemical composition of H.tuberosus has a positive influence on gastrointestinal system mechanisms, because of the plants high mineral concentration (Somdaet al., 1999; Terzic et al., 2012;) and inulin (Ramnani et al., 2010). The third study aim to evaluate the potential of grape skin added in bakery tehnologies.Grape skin is considered to be a valuable by-product because of its antioxidant and antibacterial properties. Grape skin contains active compounds, like, dietary fibre, polyphenols, and resveratrol. The aim of the study was to establish the optimum dose of grape skin flour, used as a functional ingredient in bakery products, from both chemical and rheological point of view. The laboratory experiments evaluated the functional potential of wheat flour enriched with grape skin flour, in different proportions, by examining the chemical composition and rheological behaviour of doughs. Protein, crude fibre, fat, ash and mineral contents were determined. Results: Recent research had shown that the grape skin flour is a valuable source of crude fiber, fat with a high percentage of unsaturated fatty acids and minerals, especially calcium, magnesium, iron potassium and copper. Conclusions: The main conclusion of the study concerning the rheological properties of dough (pure wheat flour and mixtures of wheat flour with grape skin flour) is that rheological parameters were maintained within 15% limits that can assure a good technological behavior towards obtaining high quality bakery products.

185 9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

BENEFITS OF OPERATING A WEBSHOP IN RURAL DEVELOPMENT

Péntek Á. 1, Csapóné Riskó T.2 1University of Debrecen, Faculty of Economics and Business, Institute of Marketing and Commerce 2University of Debrecen, Faculty of Economics and Business, Institute of Applied Informatics and Logistics, email. [email protected] Corresponding author: [email protected]

Introduction: The importance of e-commerce in Hungary is unquestionable. 66% of the population is regular internet users (I3), every fourth person uses it on a daily basis. Online sales have increased from 137 billion HUF in 2010 to 427 billion HUF in 2016, while offline sales were not able to reach this growth (I1). Undoubtedly, online sale has become a very valuable market. The age groups really valuable as consumers spends about 6 hours a day online, out of which 3 hours is active usage (I2). Materials and Methods: The Internet is also the most important source of information and keeping in contact, as 41% of the population uses it method. The availability of the Internet access in Hungary is literally independent of the geographic location, thanks to the Digital Renewal Action Plan in Hungary's current strategy, as one of its main points is "Enhanced and Secure Infrastructure for All." (Botos 2013) plan. Results: There are many unfavourable processes in Hungary's rural areas. Of these, emigration and the abandonment of the local economy are outstanding. To stop these processes, the "National Rural Strategy" (2012-2020) was created. Its most important areas are employment growth, balanced and diverse land and forest management, production structure, restoration of local food production and food markets, local energy production, strengthening the local communities, improvement of population patterns and conservation of natural systems and the biodiversity. The integration of rural economies into the on-line marketplace and their linkage to different DBEs not only vertically but horizontally can be one of the keys to their survival and development. Conclusions: The situation of businesses on the on-line marketplace in the countryside is very special. On the one hand, they are more favourable in many aspects of their operation, but in some cases they have disadvantages that fundamentally threaten their survival. The purpose of this article is to get to know this environment, map its benefits and drawbacks. For this, we use the results of in-depth interviews conducted with businesses operating on an on-line market in rural settlements.

Literature: [1] Anvari, R. D. - Norouzi D. (2016). The Impact of E-commerce and R&D on Economic Development in Some Selected Countries, Procedia - Social and Behavioral Sciences. Volume 229. 354–362. http://dx.doi.org/10.1016/j.sbspro.2016.07.146 [2] Botos (2013): Új generációs hálózatok fejlettségi- és használati jellemzőinek mérése, a fejlesztések gazdasági és vidékfejlesztési aspektusai

186 9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

WINE ROAD - AN INSTRUMENT FOR THE PROMOTION OF RURAL TOURISM IN SOUTHERN DOBROGEA

Popescu M.1*, Gruia R.1, Ranca A.2 1Transilvania University of Brasov, Faculty of Food and Tourism, 148 Castelului, 500014 Brașov, ROMANIA 2Research Station for Viticulture and Enology, Murfatlar, ROMANIA *Corresponding author: [email protected]

Introduction: The main purpose of this paper is to highlight the specific activity of wine tourism, and opportunities of its valorization for sustainable economic development of rural communities in this area. Southern Dobrogea is a predominantly rural area in South-Eastern part of Romania, situated between Danube and Black Sea Coast, providing natural environment favorable to viticulture, as a traditional activity in this region. It’s a multicultural geographic area , with many touristic attractions, as: South part of the Black Sea Coast with sunny bio-climate and beaches for seaside resorts, marine and Danubian lakes, protected areas, cultural and historical sights, rural collections of traditional folk art, villages with local customs of Southern Dobrogea’s inhabitants Material and Method: The research methodology consists of bibliographic documentation and field research to identify villages with high wine-growing potential, specific customs and traditions, and opportunities of its valorization for this kind of tourism. It was considered the presentation of rural aspects of some villages focused on identify local resources, the infrastructure, opportunities for patent approval and licensing experts in enotourism and enotouristic equipments, recreative or cultural touristic activities, opportunities of organization and practice of wine tourism. Results: Wine-growing resources of Southern Dobrogea totals about 10,000 ha, dispersed distributed, but concentrated in two main vineyards: Murfatlar and Ostrov. It highlights other secondary areas, which include villages with small vineyards, named by the main village, as Topalu or Cobadin. Figure 1 shows a distribution of wine-growing potential of studied area. Conclusions: The potential of wine tourism consists of vineyards, resources of natural landscape and cultural heritage. By mapping are proposed and highlighted touristic routes named “wine road” in the studied region. Management efficiency of wine tourism from Southern Dobrogea is an important factor to promote the sustainability of rural tourism in this region.

Literature: [1] Nicoară, V.: Dobrogea. Spațiu geografic multicultural. Constanța. Editura Muntenia, 2006. [2] Păltineanu, Cr., Mihăilescu, I. Fl., Dragotă, Carmen, Vasenciuc, Felicia, Prefac, Zoia, Popescu, M.: Crop water requirements for table-grape vineyards in Romania. Analele Universităţii Ovidius din Constanța, Seria Geografie, Nr. 2, 2005, p. 125-136.

187 9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

MANAGEMENT OF HEALTHCARE WASTE IN THE M'SILA REGION (ALGERIA)

Rebbas K.1*, Bounar R.1, Miara M. D.2, Benhissen S.1, Habbachi W.3, Merniz N.1 1Département des sciences de la nature et de la vie, faculté des sciences, Université Mohamed Boudiaf de M’Sila, Algérie. 2Département de Biologie, faculté des sciences de la nature et de la vie, Université Ibn Khaldoun de Tiaret, Algérie. 3Département de Biologie, faculté des sciences, université de Badji Mokhtar, Algérie. Corresponding author: [email protected]

Introduction: This study is part of the management of healthcare waste in the M'Sila region. The Health care waste (HCW) is defined as all waste from a healthcare facility, consisting of both potentially infectious waste and non-infectious waste. The infectious waste consists notably of infectious perforating objects and perforating non-infectious waste. In addition, it includes the same types of waste from minor and dispersed sources, including wastes produced in the context of home health care. Materials and Methods: We carried out four types of surveys at the level of fourteen daïras: Ain El Melh, Ain Hadjel, Ben Srour, Bou Saâda, Chellal, El Khoubana, Hammam Dalaa, Magra, Medjedel, M’Sila, Ouled Derradj, Ouled Sidi Brahim, Sidi Ameur, Sidi Aissa.The 140 investigations included 04 questionnaires: Questionnaire 1: Activity of collection of the waste of care with the communes. Questionnaire 2: Survey on waste disposal practices of health care activities with health professionals practicing in an out-of-hospital environment. Questionnaire 3: Investigation of health care waste disposal practices among health professionals practicing in hospital. Questionnaire 4: Survey of the general population. Results: The only institution responsible for collecting all types of waste, including hospital "HCW" is the APC "commune". The results of the survey on HCW collection activities in the wilaya of M'Sila show an absence of a HCW collection activity in an extra-hospital setting, health professionals practicing on a liberal basis; Contract between the CPA and the health professionals practicing on a liberal basis. Conclusions: Human activity is mainly directed towards the production of health goods and services. Waste, which does not naturally integrate into this activity, has long been neglected. Their uncontrolled and uncontrolled proliferation, apart from these profitable recycling activities, was carried out to the detriment of the natural environment with ultimately a negative impact on human health and the environment. It is essential that those responsible for the management of healthcare waste should have a better understanding of all the factors that contribute to optimum safety.

Literature: [1] Bussy, A. 2014. Pratiques de consommation et de gestion des médicaments. SIPIBEL, 43p. [2] Chartier, Y., Emmanuel, J., Pieper, U., Prüss, A., Rushbrook, P., Stringer, R., Townend, W., Wilburn, S. & Zghondi, R . 2014. Safe management of wastes from health-care activities. World Health Organization. 329p.

188 9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

RESEARCH OF CALORIFIC POWER FOR WOOD SPECIES IN ROMANIA

Spirchez Gh. C.1* Lunguleasa A. Gaceu L.1 1Transilvania University of Brasov, Faculty of Wood Engineering; *Corresponding author: [email protected]

Introduction: Biomass in the form of wood was and will remain a fuel material that remains deep in people`s consciousness as a material that can provide the energy needs of the population at a low price. The importance of using wood biomass also results from the fact that it belongs to the category of renewable energy sources, it is a neutral fuel source in terms of carbon in dioxide emissions in nature and is found in large quantities in nature in various forms. Biomass is considered a renewable source with a major potential in green energy production, which deserves to be capitalized in the field of energy production on the world market. Biomass is one of the oldest known combustible materials. Materials and Methods: The installation used to determine the calorific value of wood biomass was the XRY-1C explosive type burner produced by Shanghai Changji Geological Institute in China. The method of determining the calorific value of wood material refers firstly to the preparation of the raw material, the to the actual determination and ultimately to the final result. Results: The initial period aim to determine the the temperature variations of the water in the calorimetric vessel due to the heat exchange with the outside before the combustion.The main period start with the ignition of the sample and consequently increases the temperature of the water in the calorimetric vessel. The final period aim to determine the average temperature variation of the water in the calorimetric vessel due to heat exchange with the outside. Conclusions: Wood biomass is made up of all the remains of timber exploitation and processing. That is why the dimensional categories are very varied. Variability also exists in terms of wood moisture, starting with humidities of 10-12%, up to its considered a renewable energy source, a renewable fuel material; Combustion of wood biomass is a ecological combustion, because it is a renewble regenerable material.

Literature: [1] Abassi, S.A, Nipaney, P.C., Schaumberg, G.D. Bioenergy potential of eight common aquatic weeds, Biological Wastes, vol.34, No.4, pag.359-366, 1990; [2] Gavrilescu, D Energy from biomass in pulp and paper mills, Environmental Engineering and Management Journal, pag.537-546, 2009;

189 9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

EXPERIMENTAL RESEARCH IN HANDLING OF HUMAN TARGET ON ROAD EVENTS IN MOUNTAIN TURISTIC AREAS

Thierheimer A., Alexandru C., Ţane N.1, Thierheimer W.1* 1Transilvania University of Brasov, Faculty of Food and Tourism *Corresponding author:[email protected]

Introduction: The importance of the experimental test results from the fact that the different types of tests as an integral part of the research, development, construction, manufacture, operation and repair of cars contribute decisively to their continuous improvement at all stages. The tests are designed to verify that the main engineering, engineering, performance, performance, operational safety and wear resistance of the vehicle correspond to the technical documentation. Materials and Methods: The paper presents a facility for the research of the demands of pregnant woman's abdomen during collisions in traffic conditions in the mountainous areas, which allows the simultaneous measurement, storage and simultaneous processing of 16 human body parameters of movement of the human body independently and also in the ratio with the movement of the vehicle. Results: Partial information resulting from processing on a numerical PC computer allows assessment of the behavior of these occupants in all phases of a road event: before, during, separating and after collision, as well as specifying constructive measures to ensure non-lethal space in occupant-interior-vehicle elements. Conclusions: The information provided by the technical measurement and data acquisition systems resulting from the experimental research implies their easy processability and a number of practical considerations such as the correct choice of the measurement method, the adaptation and connection of the apparatus making up the technical system, ensuring normal operating conditions by isolating them from external interference, simple user interface.

190 9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

WINE LIST OPTIMIZATION – A CUSTOMER BEHAVIOUR PERSPECTIVE

Turcas I.1*, Enache I.C.1 1American European Education of American European Education *Corresponding author: [email protected]

Introduction: The present article aims at providing an analysis for one of the most important tools in Food and Beverage Management – the wine list. The current market situation in Romania offers a challenging perspective on the interaction between customer behaviour and the wine list. Materials and methods: A quantitative marketing research technique was used, and the resulted data was analysed in relation with both customers’ characteristics and literature findings. Results: The relation between wine list perception and several important demographics is presented in Figure 1.

Another important finding is describing the importance of the wine list from a wine selection perspective – 23% of the respondents are considering that the wine list structure impacts the wine selection. Furthermore, 39% are using the wine list as the main tool to choose the wine in a restaurant. Conclusions: The results are underlying the importance customers give to wine lists and how they interact with this important Food and Beverage Management tool. These findings and conclusions are in accordance with other perspectives provided by Henderson and Rex [1] and La Villa [2].

Literature: [1] Henderson, J. P., Rex, D., About wine, 2012 [2] La Villa, J., The Wine, Beer, and Spirits Handbook: A Guide to Styles and Service, 2010.

191 9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

CORRELATION BETWEEN CHEMICAL PARAMETERS OF APPLE FRUITS AND POSTHARVEST QUALITY PRESERVATION DURING STORAGE

Vasile Scăeţeanu G.1 1USAMV Bucuresti, Marasti 59, sector 1, Bucuresti, Romania Email: [email protected]

Introduction: Apples are known as valuable sources of soluble fibers which control insulin levels, ascorbic acid, potassium, sugars, phytochemicals and low levels of proteins and lipids. All these characteristics evidence that eating apples may be associated with important nutraceutical benefits. Material and methods: The objective of the study developed during 2016-2017 was to investigate the changes of apples quality parameters during storage. For the study was selected 4 apple varieties (Golden Delicios, Ionathan, Starkrimson, Reinette) that were stored at 4oC and humidity of 60%. Monthly (November 2016, December 2016, January 2017, February 2017) it was determined the water content, dry matter, unmetabolized forms of nitrate, phosphorus and potassium, ascorbic acid levels, titratable acidity. Results: All apple varieties present during storage decrease of water content associated with increase of dry matter. At the initial moment of the analyses, Reinette variety presents nitrate level over maximum admitted level, but during storage this parameter decreased for all apple varieties due to conversion to nitrites. The highest potassium level of 2230 mg/kg was found also in the case of Reinette variety; during storage the concentration decreased to 1738 mg/kg, but overall the potassium levels were high and this explains that during storage, apples were well preserved. Titratable acidity (as malic acid) presents the following variation: Reinette (0.954 g/100g) > Ionathan (0.459 g/100g) > Starkrimson (0.335 g/100g) > Golden Delicious (0.214 g/100g), and during storage this parameter decreased. The highest ascorbic acid content it was found for Ionathan variety (8.83 mg/100g), followed by Reinette (8.62 mg/100g), Golden Delicious (7.20 mg/100g) and Starkrimson (6.29 mg/100g) and during storage, ascorbic acid decreased significantly for all apples varieties. Conclusions: During storage, apples suffer transformations that are associated with a decrease in quality and nutritional properties. According to the obtained results and the data from the literature, fruits suffer loss of ascorbic acid during storage, by dehydrate lose their commercial appearance and in some cases can no longer be consumed.

192 9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

A LOOK AT TOURISM SUSTAINABILITY OF RIOBAMBA- ECUADOR THROUGH ECONOMIC INDICATORS

Verdugo C.M.1 1Transilvania University of Brasov, Escuela Superior Politécnica de Chimborazo, Ecuador, Email: [email protected]

Introduction: Customarily the sustainability of a territory has been measured through economic and political indicators linked to the process of redistribution of wealth; determining a categorization of countries. At the end of the 70's the social dimension of development was integrated, always privileging the economic. However, in the 1980s, the stagnation of well-being in humanity was witnessed. (Bifani, 2008) A 2013 report shows that income disparity and climate change are aggravating. (WEF, 2013, page 4) Materials: Therefore, companies such as tourism have to adopt technologies that guarantee sustainability. Governments, together with civil society, must establish deadlines for these changes to occur. Ecuador needs to improve the quality and sustainability of production processes, as well as the responsible supply of services, since it reached a modest economic growth and reduction in urban poverty at the beginning of the 1990s, but increased social inequality. Conclusions: Under this scenario, the local government of the city of Riobamba together with the Polytechnic School of Chimborazo aim to measure the sustainability of urban tourism through the research project that collects indicators in economic, social, cultural, environmental, technological and political-institutional, those that will feed a database that in the future can average the tourist sustainability of Riobamba and help generate public policies based on current and reliable indicators to improve the management of tourism in the city as a basis, indicators raised at a global and local level were analyzed from sources with a proven track record that affect the creation of public policies that favor all tourism stakeholders and therefore improve the image of the city. However, the question remains: Are the chosen indicators those that best reflect the sustainability of a region? (Arocena & Sutz, 2007).

193 9th Central European Congress on Food (CEFood) 24-26 May 2018, Sibiu, Romania

SURVEY STUDY CONCERNING OF MYCOTOXINS GENERAL CHARACTERISTICS AND THEIR POSSIBLE PRESENCE IN AGRICULTURAL AND FOOD DERIVED PRODUCTS

Scollo A. S.1, Huzuna A.2, Floroian L.2, Panait D.2, Gaceu L.2, Marculescu A.2, Oprea O.B.2, Restani P.1, Badea M.2* 1 University of Milan, Department of Pharmacological and Biomolecular Sciences, 9 Balzaretti Str., 20133, Milan, Italy 2 Transilvania University of Brasov, Eroilor 29, 500039 Brasov, Romania Email: [email protected]

Introduction: Mycotoxin contamination of food and feed depends on environmental / climatic /storage conditions, harvesting techniques and some others factors. A survey study was performed using students from Transilvania University of Brasov (UTBV) and Erasmus students in UTBV in 2013/2014 in order to identify the level of their knowledge concerning the topic of mycotoxins in agricultural and food derived products. The results were compared and the differences and similarities between the groups were indicated, also in the context of the demonstrated data coming from the scientific literature. Materials: It was created a questionnaire with 28 questions. The first five questions concern the general information of the people who filled out the questionnaire, and all other questions regarding the topic of mycotoxins. For some questions we decided to give the possibility of "multiple answer", ie, have the possibility to choose more options for the same question. Instead, for all other questions there is the possibility of only one answer. The questionnaire was first pre-tested and verificated using a small group (5 persons). The six groups involved in the study were:  Students from Food and Tourism Faculty in “Universitatea Transilvania din Brașov” in Romania - (G1 – Ro. Romanian),  Erasmus students in “Universitatea Transilvania din Brașov” in the Academic Year 2013/2014 - (G2 - Erasmus). Conclusions: This results of this study indicated that young people have a limited information concerning the topic of mycotoxins which can cause health problems even now. It is very important to have food materials stored for consumption in well dried conditions and stored properly, in order to prevent the fungi development and mycotoxins appearance. It is very important to have a good information of young consumers about the possible sources of mycotoxins in order to increase the quality of the products and also to diminish the diseases related to these contaminations. Manufacturers, consumers and researchers need to improve the processing methods for quality control of agri-food products. Literature: [1]. Alshannaq A., Yu J.H., Occurrence, Toxicity, and Analysis of Major Mycotoxins in Food, Int J Environ Res Public Health. 2017 Jun; 14(6): 632;

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