Volume 20, No. 2 (2019)
Articles
OXIDATIVE STRESS AND HISTOLOGICAL CHANGES INDUCED BY THE NANO-Fe2O3 IN HELIX ASPERSA
Sana Besnaci(1, 2*), Samira Bensoltane(2, 3), Mohamed Djekoun(4)
Several studies show that nanoparticles (NPs) can penetrate the body through several routes and have systemic toxic effects on human health. This study aims to provide answers to the understanding of the nature and origin of the biological effects of NPs of metal oxide: Fe2O3 on a bioaccumulator and bioindicator species, the terrestrial snail Helix aspersa. Their effects were studied on snail adults by a laboratory-focused approach, and we evaluated the effect of three doses of these nanoparticles (1, 2 and 3 mg∙g-1 of food) in wheat flour for six weeks; the control group receives only flour alone. At the end of the treatment, we measured the levels of antioxidant enzymatic defences: glutathione (GSH), glutathione-S-transferase (GST), glutathione-peroxydase (GPx), malondialdehyde (MDA), catalase (CAT), and histological sections at the kidney level of each group were performed. Our results reveal triggered oxidative stress and an induction of the detoxification system, with an increase in GSH, GST, GPx and MDA levels with a decrease in catalase activity. Very clear renal tissue damage confirms the results obtained at the beginning dosages.
USE OF CAROTENOID EXTRACTED TOMATO RESIDUE FOR REMOVAL OF Cu (II) IONS FROM AQUEOUS SOLUTION
Tsvetko V. Prokopov(1*), Milena I. Nikolova(1), Donka S. Taneva(1), Nadezhda T. Petkova(2)
The purpose of this paper is to tested carotenoid extracted tomato residue as a cheap biosorbent for its ability to remove Cu (II) ions from aqueous solution. Batch experiments were carried out to evaluate the effects of pH, agitation speed, biosorbent dosage, initial metal concentration and contact time. The maximum removal efficiency of 89.7 ± 0.14 % was reached at pH 6.0 by using of adsorbent dosage 4 g·L-1, initial metal concentration 40 mg·L-1, temperature 25 °C, agitation speed 200 rpm and contact time 60 min. Pseudo-first order and pseudo-second order models were applied to describe the obtained kinetic data. The pseudo-second order model provided the best fit for experimental data with coefficient of determination R2 = 0.999. Freundlich and Langmuir isotherm models were used to describe metal adsorption. Equilibrium data agreed well with Langmuir isotherm with R2 = 0.970.
EFFECT OF BAKING SODA ADDITION ON THE CHARACTERISTIC OF ICE CREAM FROM COW’S MILK
Angela Nitia Nefasa(1,2), Marcelinus Christwardana(3*), Hadiyanto(4), Nurwantoro(2), Sri Mulyani(2)
The effect on the properties of ice cream from cow’s milk from the addition of different concentrations of baking soda (0, 0.2, 0.4, 0.6, and 0.8 wt %) was investigated. The ice cream was consumed by 25 panelists to evaluate the sensory properties of the ice cream. The ice cream with the addition of 0.6 wt % baking soda showed an insignificant change of antioxidant activity during the pasteurization process (only a decrease of 10.01 %) and while having good physical properties such as viscosity (923 ± 28.45 cP), overrun (54.16 ± 0.40 %), and pH (7.23 ± 0.06). Furthermore, the addition of 0.6 wt % baking soda into the ice cream also had insignificant effect on the melting time and color. The presence of CO2 bubbles due to NaHCO3 led to the formation of small cavities that made the ice cream texture creamer and softer due to the weak bond between the ice cream crystals and other materials such as sugar, fat, and protein. In general, ice cream with the addition of 0.6 wt % baking soda received good acceptability or response from respondents, which means that baking soda can be used as an additive material of ice cream.
EXPERIMENTATION AND MODELLING FOR COLOCASIA ESCULENTA (L.) SCHOOT SLICES DRYING PROCESS
Ai S. Zhu(*), Yan W. Shi, Da Z. Tao, Mao Q. Xu, Jun Z. Zhao
The effects of drying air temperature, air velocity and slices thickness on the drying behavior of Colocasia esculenta (L.) Schoot slices were investigated in a convective hot air tunnel dryer. Mass transfer during the drying was described using six models and the models performances were evaluated. The effective diffusion coefficients (Deff) were calculated and the temperature dependency of Deff was illustrated. The results showed that the drying took place in main falling rate period; the Logarithmic model showed good agreement with all experiments data; at the varied range of temperature the Deff values varied from 4.94×10-10 to 6.86×10-10 m2·s-1 and it fitted the Arrhenius equation, the activation energy was 16.15 kJ·mol-1; with the increase of hot air velocity from 0.5 to 1.5 m·s-1, the Deff varied from 4.51×10-10 to 6.68×10-10 m2·s-1; for slices thickness 1, 2 and 3 mm, the Deff was 1.69×10-10, 5.76×10-10 and 9.81×10-10 m2·s-1 respectively.
EVALUATION OF POTENTIAL PROBIOTIC CHARACTERS OF LACTOBACILLUS FERMENTUM
Bhargavi Rayavarapu(*), Padmavathi Tallapragada
The present study aims to evaluate the probiotic potential characters isolated from palm wine and different fermented foods. The strains isolated from palm wine and sourdough were Lactobacillus fermentum and from cucumber was Pediococcus acidilactici which exhibited potential probiotic characters when tested in vivo. L. fermentum isolated from palm wine exhibited equal tolerance with strains isolated from sourdough and cucumber. Results presented in this study revealed that L. fermentum from palm wine could withstand the harsh conditions in the gastro-intestinal tract by tolerating the low pH, bile salts, 0.5 % pancreatin and 0.2 % phenol in vitro conditions. The potential probiotic characters exhibited by L. fermentum can be further investigated in vivo and in vitro studies to elucidate the health benefits and assess technological performance as novel starters. Along with sourdough and fermented cucumber, palm wine was a good source for the isolation of prominent probiotic strains for the application at industry level.
EVALUATION OF GLYCEOLLIN ACCUMULATION AND ANTIOXIDANT PROPERTIES ON SOYBEAN (GLYCINE MAX L.) THROUGH COMBINATION OF DIFFERENT BIOTIC ELICITOR AND LIGHT
Mochammad F. Atho’illah(1), Yunita D. Safitri(1), Farida D. Nur’aini(1), Restu U. Savitri(1), Sri Rahayu(1), Sri Widyarti(1), Muhaimin Rifa’i(1,2*)
The dynamic changes of glyceollin contents and concentration depend on various conditions. This study aimed to investigate the role of a pure culture of Saccharomyces cerevisiae versus ragi tape as a commercial starter combined with light/no light for boosting glyceollin accumulation in soybeans followed by the evaluation of its antioxidant activity. Soybeans were subjected to five different treatments: untreated, S. cerevisiae (gS), ragi tape (gR), S. cerevisiae with light (gSL), and ragi tape with light (gRL). The isoflavonoids daidzin, glycitin, genistin, daidzein, glycitein, genistein, glyceollin I, glyceollin II, and glyceollin III were identified and measured by High-Performance Liquid Chromatography (HPLC) assay, and the antioxidant activity was measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH). Glyceollin I was increased about 2-fold in gR, 3-fold in gS, 4-fold in gSL and 7-fold in gRL compared to untreated soybeans. The gRL also exhibit a potent antioxidant activity compared to gSL. Taken together, ragi tape with light is the most effective elicitor for boosting isoflavonoids contents. Therefore, ragi tape with light deserves as a potential elicitor with valuable insights to increase the isoflavonoids contents to optimize the impact of soybeans for health.
EFFECT OF HEAT TREATMENT ON PHYSICAL PROPERTIES OF WHEY PROTEIN BEVERAGES (WPB)
Anibal J. Barrios Quant(*), Alberto R. Albis, Jose A. Perez
There is a great interest in the production of heat-stable and clear beverages containing high levels of whey proteins. A challenge of incorporating whey proteins in sports beverages is hot-fill treatment (88 °C, 2 min). The objective of this research was to analyze the effects of thermal treatment on the profile of whey proteins in a whey protein beverage (WPB). WPB were prepared mixing 5 % whey protein with 0.04 % potassium sorbate and 0.5 M phosphoric acid was used to adjust pH to 3.0 and 7.0. The protein particle size and zeta-potential were tested using a spectrophotometer. Finally, the protein profile of beverages containing whey was determined by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). Hot-fill treatment had a negative impact on the physiochemical properties of whey proteins. The formation of protein-protein complexes produced an increase in particle size and absolute zeta potential in WPB formulations at both pH 3.0 and 7.0.
HEAVY METALS DETECTION IN ATMOSPHERIC FALLOUT AND AMBIANT AIR
Younes Khdaychi, Laila Idrissi(*)
Abstract: The air quality-monitoring network in Morocco does not cover all regions and occasionally gives data on atmospheric metallic particulate pollution. This work makes it possible to find a simple, inexpensive and available method for monitoring this type of pollutants. In this paper, we report an effective, simple, sensitive and low-cost electrochemical method for heavy metals monitoring in rainwater and airborne particulate matters. The glassy carbon electrode modified ex-situ with a thin mercury film (GCE/TMF) was used as a sensor to detect Cd2+ and Pb2+ by square-wave anodic stripping voltammetry (SWASV). The developed sensor showed a linear response in the concentration range of 0.1-2.0 µmol·L-1 in HCl 0.1 mol·L-1 for both Cd2+ and Pb2+ heavy metal ions. The calculated limits of detection were 12 and 16 nmol·L-1 for Cd2+ and Pb2+ respectively. Moreover, the proposed electrochemical sensor was successfully applied to monitor Cd2+ and Pb2+ in total atmospheric fallout (TAF) and particulate matter (PM10) samples collected in Mohammedia city. The obtained results showed some exceedances of the limit standards preconized for cadmium and lead elements.
BIOCHEMICAL AND ENZYMATIC CHARACTERIZATION OF MACROPHYTE PLANT PHRAGMITES AUSTRALIS AFFECTED BY ZINC OXIDE
Fadila Khaldi(1,2*), Khaoula Menaiaia(1,2), Nourhene Ouartane(2), Nedjoud Grara(3)
The research aimed to understand the behavior of aquatic plants subjected to xenobiotics, a macrophyte plant Phragmites australis from the region of Souk-Ahras, is treated with three concentrations based on zinc oxide (ZnO) (3, 6 and 12 nmol·mL-1) for 7, 14 and 21 days. A measurement of certain biochemical and enzymatic parameters characteristic of oxidative stress allowed us to evaluate not only the effect of zinc oxide but also the behavior of Phragmites australis subjected to this nanometric molecule. The statistical analysis of the results obtained showed no significant differences in all the parameters measured, between leaves and roots. The results of the analysis of heavy metals in wastewater, revealed values lower than the Algerian norm with the exception of Zn. On the other hand, we noticed a high concentration of Zn and a low concentration of Fe and Pb. This result makes it possible to conclude that the wastewater is characterized by a pollution of the metallic type loaded with partially degradable effluents.
DEVELOPMENT OF AN EFFECTIVE METHOD FOR ISOLATING OF HYDROPHOBIN-TYPE PROTEINS FROM TRICHODERMA VIRIDE SUBMERGED CULTURE AND EVALUATION OF THEIR PROPERTIES
Nikita Khrapatov, Boris Kolesnikov(*), Mark Shamtsyan
Hydrophobins are low-molecular proteins with very high surface activity and great potential for application in food and pharmaceutical industries. In this study an efficient method for isolation of hydrophobin-type proteins from Trichoderma viride mycelia biomass and native liquid of culture medium was elaborated. Extraction buffer and parameters of the extracting agents, such as buffer pH value and its molarity, as well as extraction temperature and duration time were selected. Obtained proteins were purified and their molecular weight was determined as 8 ± 1 kDa. Surface active and foam stabilizing activities of obtained proteins were also determined. Surface activity of isolated hydrophobin-type proteins was compatible to the activity of sodium dodecil sulfate, while foam stabilizing effect was higher and the action was much longer then when sodium-caseinate or Tween-80 were used.
CAROB POWDER AND ITS POTENTIAL APPLICATIONS IN EDIBLE BIOPOLYMERS - BASED FILMS FOR FOOD INDUSTRY PACKAGING
Roxana Puşcăşelu(*), Sonia Amariei
The aim of the present research was to develop a new packaging material for powdered food products, such as instant beverages or dried vegetables, enriched with carob powder. Due to its proprieties can successfully replace cacao, and can be consumed by both adults (with or without special needs), but also by children. Packaging made from biopolymers is completely edible and can be consumed with the product which contain due to its full solubility in hot water (30 seconds maintaining in water at 80 ºC). The addition of carob into the film composition has improved the physical and mechanical properties of the control samples (without carob powder). The obtained results successfully qualify these materials for use as food packaging material and not only.
CORRELATIONS BETWEEN MORPHOLOGICAL CHARACTERISTICS AND HEAVY METALS CONCENTRATION IN THREE SPECIES OF FRESHWATER FISH
Marius Ionel Nădejde(1*), Elena-Petronela Bran(1), Dorel Ureche(2), Irina-Claudia Alexa(3), Gabriel Lazăr(4), Iuliana Mihaela Lazăr(5)
This study is based on length-weight relationship for three species of freshwater fish (Carassius gibelio, Rhodeus sericeus amarus and Scardinius erythrophthalmus), collected from a section of Siret River, Galbeni Accumulation, Romania. Fish specimens were sampled from the infiltration channel and from the old riverbed, in a randomly way and were identified using keys and descriptions. Total length and weight were measured using standard methods. To find the mean lengths and weights of the classes were used data analysis. The link between the environment and life cycle of the fish was highlighted by calculating the allometric factor (length-weight ratio LWR), the results showing strong correlations between this factor and the accumulation of metals in the tissues examined (gills, muscles and scales), as well as a positive influence of the sampling site upon fish development.
REDUCTION OF α, β-UNSATURATED ACIDS WITH Ni-Al ALLOY IN ALKALINE AQUEOUS MEDIUM – MECHANISTICAL ASPECTS
Mirela Suceveanu(1*), Adriana Fînaru(1), Sorin I. Roşca(*2)
The results described in the literature and our previous research confirms the efficiency of the reduction reactions of α, β-unsaturated compounds and carbonyl compounds mediated by the Ni-Al alloy in alkaline (NaOH) aqueous solution. Some particularly experiments for reduction of crotonic and cinnamic acid, was designed to bring information on the mechanism of reduction reaction with Ni-Al alloys in alkaline aqueous media. Also it was developed several deuteriation reaction of this α, β-unsaturated acids. The analysis of the isotopic distribution shows a significant and reproducible difference between Cα and Cβ that help us to draw some conclusions. In addition, recent researches give us additional arguments concerning the existence of anionic aluminum clusters with water. All this information contributes to propose a mechanism of reduction reaction and could provide new possibilities for development of this reaction: improving yield and selectivity, promoting a new synthesis etc.
USE OF SECONDARY RAW MATERIAL OF ANIMAL PRODUCTS IN THE TECHNOLOGY OF PRODUCTION OF BAKERY PRODUCTS BASED ON WHEAT-AMARANTH MIXTURE
Anastasia N. Shishkina(1), Madina K. Sadygova(1*), Maria V. Belova(1), Alexander N. Astashov(2), Zoya Iv. Ivanova(1)
Amaranth refers to promising raw ingredients, enriching bakery products. In this work we deal with such kind of seeds as "Polet". It is one of Saratov selection. Curd whey is well known not only as a good enricher, but also as an effective bread improver. The comparative analysis of the effect of secondary raw materials of livestock products (whey from cow and goat milk) on the quality of wheat-amaranth bakery products was made. The results of the research made us think that it is better to use goat's milk whey in the technology of bakery products from wheat-amaranth flour to give them functional properties.
EFFECT OF SUGAR SUBSTITUES ON WHEAT DOUGH RHEOLOGY
Elena-Madalina Stefan, Gheorghe Voicu(*), Gabriel-Alexandru Constantin, Gabriela-Mariana Munteanu, George Ipate
High intake of added sugars has many negative effects on human health. This is the reason why in recent years the replacement of sugar (sucrose) in food and drinks by natural and artificial sweeteners (low-calorie) has increased significantly. The sugar plays an essential role in technology of bakery and pastry products. The purpose of this article is to evaluate the effect of sugar substitutes on rheological properties of wheat dough. Erythritol and stevia (nutritious sweetener) have been used as sugar substitutes. The sugar and sweeteners were added in white wheat flour at levels of 0-5% (the rheological properties of 100 % white wheat flour was determinate for comparison). Effects were seen on the dough rheology, which were evaluated by farinographic characteristics with Brabender Farinograph-E with electronic measuring system, according to AACC No. 54-21, ICC No. 155/1. Water absorption decreased with the increase of both sweeteners ratio because the protein and complex carbohydrates contents are reduced. The dough development time varied non-significantly with addition of sweeteners (from 1.7 to 2.2% for both sweeteners, stevia and erythritol). The dough stability time increased significantly from 1.7 to 2.6 min in both cases of sweeteners adding. The degree of softening values decreased with the supplementation of both with stevia and with erythritol. The Farinograph Quality Number values increased more with stevia supplementation, from 25 to 78, and up to 43 for erytrithol added. The obtained results are important for the specialists of the bakery technological process.