Volume 21, No. 1 (2020)
Articles
DECONTAMINATION DES SOLS POLLUES PAR LES HYDROCARBURES </br> DECONTAMINATION OF SOILS POLLUTED BY HYDROCARBONS
HICHAM RHBAL(1), SALAH SOUABI(1), MOHAMED SAFI(1), MOHAMED TERTA(2), MOHAMED ARAD(3), ABDELKADER ANOUZLA(1*), MOHAMED HAFIDI(4)
Bioremediation is a viable process used to treat contaminated lands by hydrocarbons. It can be improved by the use of organic waste. The overall study objective was the evaluation of the impact of an organic substrate (active sludge) in decontaminating petroleum hydrocarbons polluted sites through the composting system. As a result, both wastes from petroleum refinery and industrial sources (hydrocarbon polluted sites and the activated sludge) are mixed at different percentages B, C, D, (soil/activated sludge 6/4, 7/3, 8/2) respectively in addition to a control system A (100 % soil). The physic-chemical parameters are controlled in order to assure that the composting process is running correctly. The study has shown that bioremediation via composting process is very efficient at reducing the concentration of pollutants and evaluating organic wastes that are high in nutritional elements. The composting process can be thus considered as a means of solid waste management.
THE PROCESS OF ASSESSMENT OF THE TOXICITY OF NANOPARTICLES OF THE OXIDES OF METALS WITH THE USE OF THE YEAST RHODOSPORIDIUM TORULOIDES
AGAFIA USATÎI(*), ALINA BEȘLIU, NADEJDA EFREMOVA, NATALIA CHISELIȚĂ
This study provides new information directed to solving the objective of highlighting and assessing the degree of hazard of nanoparticles to the environment. The proposed procedure is to apply as a model in the practice of monitoring the toxicity of metal oxide nanoparticles of pigmented yeasts. The proposed procedure is to apply, as a model, the nanoparticles of pigmented yeast Rhodosporidium toruloides (synonymous Rhodotorula gracilis) CNMN-Y-30 in the practice of monitoring the toxicity of metal oxide. Based on the response of the yeast, the level of toxicity of nanoparticles is determined based on the concentrations decrease by 50 % of the content of β-carotene in the biomass of yeasts and catalase antioxidant enzyme activity. This information can be used by professionals in the food industry, microbiology, medicine, cosmetology, textiles, etc., where those nanomaterials have applications.
SYNTHESIS, CRYSTAL STRUCTURE AND MAGNETIC PROPERTY OF A NEW TWO-DIMENSIONAL {Co3} CLUSTERS COORDINATION POLYMER BASED ON PYRIDINE TETRA-CARBOXYLATE LIGAND
XIN FANG LIU(1*), XIAOKANG LIU(2), NINGNING MA(1), XIAO YU ZHANG(2), RONG FANG LI(1)
A novel 2D {Co3} clusters coordination polymer, [Co3(Hdppd)2(H2O)6]n (1) based on 3-(2,4-dicarboxylatephenyl)-2,6-pyridinedicarboxylic acid ligand (H4dppd) has been synthesized and characterized by IR spectra and X-ray single crystal diffraction method. The results show that trinuclear clusters {Co3} are formed in complex 1 which are connected into 2D layer structure by bridging Hdppd3- ligands; neighboring 2D layers are further linked into 3D supramolecular polymers by intermolecular hydrogen bonds. In addition, thermal stability and magnetic property of complex 1 were also studied.
OPTIMIZATION OF PREBIOTICS AND OXYGEN SCAVENGERS FOR MICROCAPSULES OF BIFIDOBACTERIUM BIFIDUM BB01 BY TWO-LEVEL FRACTIONAL FACTORIAL DESIGN
HE CHEN, CHUNXU YAO(*), YILIN LI, YAJUAN SONG
In this paper, protection effects of four oxygen scavengers including sodium erythorbate, ascorbic acid, sodium ascorbate, cysteine hydrochloride and five prebiotics including stachyose, Fructo-oligosaccharide (FOS), Isomalto-oligosaccharide (IOS), Xylo-oligosaccharide (XOS), Galacto-oligosaccharides (GOS) on the microencapsulation of xanthan gum / chitosan Bifidobacterium bifidum BB01 were investigated by single factor experiment and two-level fractional factorial design. The single factor experiment showed that ascorbic acid, sodium erythorbat in oxygen scavengers and XOS, GOS in prebiotics could get higher viable counts and encapsulation yield for preparation of Bifidobacterium bifidum BB01 microcapsules. It also indicated that the variable factors such as sodium erythorbate, XOS and ascorbic acid were significant both for viable counts and encapsulation yield by two-level fractional factorial design. Therefore, these three factors can be further optimized to improve the protection of probiotics by microcapsule technology. So that more probiotics reach the intestines and have a beneficial effect on the human body.
COMPARISON OF SWEET ORANGE (CITRUS SINENSIS) AND LEMON (CITRUS LIMONUM) ESSENTIAL OILS ON QUALITIES OF FRESH-CUT APPLES DURING STORAGE
NUTSUDA SUMONSIRI(*), WIPHAWEE DANPONGPRASERT, KAMONWAN THAIDECH
Fresh-cut apple is one of the most popular minimally processed products with limited shelf-life. The objective of this research was to study the effect of sweet orange (Citrus sinensis) and lemon (Citrus limonum) essential oils in pectin-based edible coatings on quality of fresh-cut Jazz apples. Apple pieces were coated with pectin (2 % w/v), whey protein (1 % w/v), and sweet orange essential oil or lemon essential oil (0.10 - 0.15 % w/v). Then, weight loss, color, firmness, microbial growth, and difference in sensory qualities were determined during storage at 4±2 °C. Coating with both sweet orange and lemon essential oils tended to reduce changes of fresh-cut apples in weight loss, color, texture and microbial counts when compared to uncoating or coating with pectin alone. In sensory evaluation, the panelists noticed slight differences between coated and uncoated samples on color and texture while the differences on apple flavor were not detected. Pectin-based edible coating with 0.10 % lemon essential oil provided potential results on preserving fresh-cut apples.
DETERMINATION OF CATECHOLAMINES AND RELATED MOLECULES IN BRAIN EXTRACT USING A HYDROPHILIC INTERACTION LIQUID CHROMATOGRAPHY MASS SPECTROMETRY METHOD
RALUCA-IOANA TAMPU(1,2*), ADRIANA FINARU(1), CLAIRE ELFAKIR(2)
The present paper presents a hydrophilic interaction chromatography (HILIC) coupled to tandem mass spectrometry method for the analysis of 11 catecholamines, precursors and metabolites in a sheep brain extract. The LODs were between 0.5 ng∙mL-1 (3-MT) and 250 ng∙mL-1 (DOPAC). The method accuracy has been evaluated in brain extract by recovery studies with samples spiked at a concentration of 100 ng∙mL-1. For the spiked brain extract, the mean recovery values ranged from 81 % to 101 %, with precision < 8 %.
THE CHANGE OF CASEIN DURING STORAGE OF COOLED MILK AND ITS INFLUENCE ON THE QUALITY OF FERMENTED DAIRY PRODUCT
POLINA I. GUNKOVA, ALINA S. BUCHILINA(*), ALEKSANDER L. ISHEVSKIY, ALEXEY S. FEDOROV
The duration of raw cooled milk storage until processing has a big influence on the properties and quality of fermented dairy products. Proteins undergo significant changes. At low temperatures, β-casein is removed from casein micelles to the milk plasma. As a result, the size of micelles decreases; under the enzymes` action, β-casein breaks down into γ-casein and components of the proteose-peptone fraction. The increase of γ-casein content and proteose-peptone fraction has a negative influence on the rate of proteins` acid coagulation, syneresis properties, milk heat resistance as well as other functional milk properties. Moreover, under the action of native and microbial proteinases in raw cooled milk during its prolonged storage, bitter peptides are formed, likewise amino acids break down into compounds with unpleasant putrid taste and odor, which can be transferred to fermented dairy products. This article shows the changes in the size of casein micelles during the refrigerated milk storage at temperature 4 ± 2 °С by 2 - 8 %; the concentration of casein γ-fraction by 23 - 25 %; milk heat resistance and total bacterial count. The results of the carried-out experiments let to sum up that the use of milk stored for 24 hours after acceptance decreases effective viscosity of a product by 27 - 31 %, water holding capacity by 30 - 32 %, together with the acquiring of off-flavor and bitterness by the final fermented dairy product.
ASSESSMENT THE INFLUENCE OF THE MAIN TECHNOLOGICAL FACTORS ON YOGURT QUALITY
ADRIANA DABIJA(1), MIRCEA OROIAN(1), GEORGIANA GABRIELA CODINĂ(1), LĂCRĂMIOARA RUSU(2*)
Yogurt is currently the most popular fermented milk product that is produced worldwide due to its multiple benefits for consumer health. Temperature on various technological phases is the determinant factor that influences the structure and texture of yogurt. Another important factor is the quality and dose of lactic bacteria used for starter cultures. By selecting lactic bacteria suitable for the substrate that ferments, at the optimal temperature for their metabolism, highly superior quality products can be obtained. The aim of this study is to highlight the combined effect of fermentation temperature and inoculum dose on finished yogurt under certain predetermined milk composition - raw material and starter culture quality. Yogurt samples were obtained at different fermentation temperatures (37 °C, 41 °C and 45 °C) using different amounts of inoculum (0.1 %, 0.2 % and 0.3 %). After 24 hours of storage at 4 °C the yogurt samples were analyzed for rheological and physico-chemical properties.
OPTIMIZATION OF La (III) EXTRACTION BY NANOFILTRATION
BOUTHEYNA AOUFI(1), MOHAMED AMINE DIDI(1*), DIDIER VILLEMIN(2)
This study investigates the capacity of polyamide nanofiltration membrane (SNTE NF270-2540) to extract the lanthanum (La) (III) and its mixtures with the iron (Fe) (III). A three - level factorial design and response surface methodology was used to evaluate the effects of different parameters, such as: pH (3.0 – 9.0), concentration (10 – 100 ppm), pressure (6.0 – 13.5 bars). The results showed that the retention of La (III) varied from 29 % to 100 %, depending on the experimental condition it was possible to extract all of La (III) and Fe (III) from the same mixture. The results showed that the extraction of La (III) reaches 100 % for 10 and 55 ppm at pH = 3.0 and for 100 ppm at pH = 9.0, under the pressure of 13.5 bars. At pH = 3.0, the extraction of the mixtures La (III) / Fe (III) (50 ppm / 50 ppm) and (100 ppm / 100 ppm) whatever the pressure was all (100 %). The study confirmed a high lanthanum extraction using polyamide nanofiltration membrane.
RISK MANAGEMENT IN INDUSTRIAL COMPANIES, CASE STUDY: COLLECTIVE WORK ACCIDENT AT A BREWERY
LUMINITA BIBIRE(1), FLORIN ION LAZAR(2), ALEXANDRA-DANA CHITIMUS(1*), ADRIAN STELIAN GHENADI(1*)
The purpose of the paper is to emphasize the importance of the efficient аpplicаtion of risk management. As factor in preventing events on the field of health and safety at work in food industry. The study presents an аnаlysis performed on the indicаtors regarding work accidents registered in BREWERY factory from Bаcаu County, within the North-Eаst Development Region аnd аt nаtionаl level respectively, during the period 2012 - 2017. The research carried out during the preparation of the аccident file, exemplified in the study cаse, underline thаt the fаulty implementаtion of risk mаnаgement hаs the effect the producing of unwanted events, on the field of occupаtionаl heаlth аnd sаfety.
TOTAL PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF YOGHURT WITH GOJI BERRIES (LYCIUM BARBARUM)
IRA TANEVA(*), ZLATIN ZLATEV
The inclusion of fresh or processed fruit in yoghurt is a popular method of increasing the phenolic content of the product and improving its antioxidant capacity. This study shows that goji berries can be an alternative method of enriching dairy products with biologically active substances. Enriched dairy products with goji berries have a higher amount of polyphenol compounds and a higher antioxidant capacity compared to the control sample. Enriching dairy products (yoghurt) with natural antioxidants does not cause significant changes in the active acidity (pH) of yoghurt and its nutritional value. Enriched yoghurts with dried berries have a higher phenolic content and a higher antioxidant activity (63.30 ± 1.42 %) than the control (10.57 ± 0.13 %). The high antioxidant activity is due to the radical-absorbing effect of the bioactive compounds found in the enriched yoghurt. Hence, berry berries can be used to enrich dairy products (yoghurt) with biologically active substances and to improve their antioxidant properties. For the food industry, these conclusions may have an important role for yoghurt producers to develop an effective strategy for production of milk with high antioxidant capacity.