Volume 23, No. 2 (2022)

DYNAMICS DESCRIPTION AND THERMODYNAMICS ANALYSIS OF POLYSACCHARIDES EXTRACTION PROCESS FROM FOXTAIL MILLET

AI S. ZHU*, YI N. WANG, JING K. CHEN, JUN Z. ZHAO, YONG PENG

Polysaccharides was extracted from foxtail millet using hot water at the appropriate agitation rate and liquid to material ratio. The changing situations of polysaccharides mass concentration in the extraction solution with the extraction temperature and extraction time were measured. The experimental data obtained were fitted with the second-order dynamic model; the dynamic and thermodynamic parameters were calculated and analyzed. The results showed that the higher the extraction temperature, the shorter the time needed to reach the extraction equilibrium and the higher the polysaccharides equilibrium mass concentration. The extraction process of polysaccharides could be described with the second-order dynamic model. The apparent activation energy value was 44.34 kJ·mol-1. When the extraction temperature increased from 323 to 363 K, the half-life period value was shortened from 33.4 to 6.2 min, and the internal diffusion coefficient increased from 2.43×10-9 to 1.36×10-8 m2·min-1. The enthalpy value and entropy value of the extraction process was 25.92 and 100.06 J·mol-1·K-1 respectively, and the Gibbs free energy value were all less than zero, indicating that the extraction process was an endothermic, entropy increasing, spontaneous and irreversible process. Increasing the temperature was conducive to the process.

OPTIMIZATION OF THE EXTRACTION OF ANTIOXIDANTS COMPOUNDS FROM THE KHAYA SENEGALENSIS PLANT

EMMANUEL O. OKE(1), KENECHI NWOSU-OBIEOGU(1*), BERNARD I. OKOLO(1), OLADAYO ADEYI(1), AGBEDE O. OMOTOSO(2)

The present study evaluated the extraction of flavonoids, phenolics and antioxidants from the Khaya senegalensis plant. A Box-Behnken design implementing response surface methodology was employed to optimize the process. The process variables include time, temperature and concentration, while total phenolic content, flavonoid content, antioxidant activity and yield are the responses. The optimum yield of 15.2467 %, total phenolic content of 0.8939 mg·g-1, total flavonoid content of 12.1453 mg·g-1 and antioxidant activity of 0.991182 mg·g-1 were obtained at a temperature of 42.59 °C, time of 3.58 hours and solvent concentration of 0.02 g·mL-1. The ANOVA and parametric analysis demonstrate that the process variables significantly affect the yield, total flavonoid content, and antioxidant activity.

STUDY OF PURIFICATION PERFORMANCE OF THE SAMIR REFINERY ACTIVATED SLUDGE TYPE </br> ETUDE DE LA PERFORMANCE DE LA STATION D’EPURATION DE LA SOCIETE DE RAFFINERIE SAMIR (TYPE BOUES ACTIVEES)

HIND KHALLAKI, MALIKA KASTALI, SALAH SOUABI, ABDELKADER ANOUZLA*

This study is interested on the evaluation of the diagnostic of the treatment station (activated sludge) of used waters of oil rejects of the Company SAMIR so as to identify stops on which one can act to improve favors the output of elimination pollution. The optimization of the processing physico-chemical by coagulation-floculation has allowed to improve the output of elimination of the organic pollution by the biological processing. Results obtained by adopting an aeration some continuous shows the functioning of treatment station. Nevertheless followed it by the indication of muds in the course of the time shows that the value of the former can reach 25 % what justifies the efficiency of the biological processing. The measure of parameter DCO and DBO5 of waters processed to the exit of the clarificateur watch that the DCO varies around 100 mg∙L-1 and the DBO5 varies between 40 and 50 mg∙L-1. Matters in suspension are well eliminated by the biological processing. Furthermore, results obtained during followed it by the development of the biomass in the basin of aeration have shown that microorganisms remain well. This allows to degrade correctly and an efficient manner hydrocarbons in the biological basin.

POTENTIALS OF TWO LACTOBACILLI IN PROBIOTIC FRUIT JUICE DEVELOPMENT AND EVALUATION OF THEIR BIOCHEMICAL AND ORGANOLEPTIC STABILITY DURING REFRIGERATED STORAGE

MOHAMMAD A. HOSSAIN(1*), RANA DAS(2), MD. YASIN(1), HUMAYUN KABIR(1), TANVIR AHMED(1)

In this study, two probiotic lactobacillus strains, such as Lactobacillus fermentum and Lactobacillus plantarum, were inoculated in apple and star fruit juices to develop probiotic juices. The main aim of this study was to test the suitability of these two strains in the fruit juices, and also assess the change of biochemical and sensory properties under chill (4 °C) storage. For each fruit juice, three probiotic juice samples were prepared by inoculating with 1 % L. plantarum, 1 % L. fermentum, and the mixture of both L. fermentum and L. plantarum (0.5 % each) and compared with the control sample (juice with no lactobacillus strain). The changes in pH, acidity, protein, total soluble solid, total cell count, and sensory properties of samples were studied at every seven-day interval at 4 °C for three weeks. The results revealed that the pH, protein, and total soluble solids (TSS) of both probiotic juices, decreased slightly with increasing storage time. At the same time, acidity contents showed a reverse trend. It was found that both L. fermentum and L. plantarum sustained well in fruit juices, though the highest bacterial cell count was found on 7th day of storage for both probiotic juices. Notably fruits juices with L. fermentum supported more cell growth than the juice samples with L. plantarum. Regarding organoleptic analysis, overall sensory scores of fermented apple and star fruit juices including control samples slightly decreased with increasing storage duration. Overall, the study insinuated that two lactobacilli did not put forth any inferior properties of fruit juice samples compared to the control samples regarding physicochemical and sensory properties. Therefore, apple and star fruit juices could be viable media for the growth of L. fermentum and L. plantarum as potential probiotics.

INFLUENCE OF SOIL AND CLIMATE ON THE BIOLOGICAL POTENTIAL OF “KARA-KOISU” DRY RED WINES FROM CABERNET-SAUVIGNON GRAPES (REPUBLIC OF DAGESTAN)

ESLANDA A. KHALILOVA ⃰, SVETLANA TS. KOTENKO, ELVIRA A. ISLAMMAGOMEDOVA, AIDA A. ABAKAROVA, DINARA A. ALIVERDIEVA

Climate is a modulator of the biological potential of grapes and wine products. The present study considers the climate gradient of the terroir of the Derbent district (Mugarty village) of the Republic of Dagestan, located on the terraced accumulative-coastal plain of the Caspian Lowland, extending for 160 km from north to south in a narrow strip between the coast of the Caspian Sea and the foothills. The paper studies the influence of soil and climate conditions on the physical and chemical properties; flavor characteristics; mineral, vitamin-like and phenolic substances of red dry wines from Cabernet-Sauvignon grapes of the 2019 - 2020 harvest. The vegetation period of the grapevine took place in a dry, moderately humid climate in 2019 and hot, with a large amount of precipitation climate in 2020. The conditions of recent years have contributed to the improvement of almost all the studied indicators of dry red wines. Regardless of the changing climatic conditions of this period, terroir wines had their unique feature of aroma and taste. New data show a significant role of the biochemically active S. cerevisiae Y-4270 strain in the creation of high-quality dry red wines.

INFLUENCE OF CLIMATE AND NUTRITION ON THE PHYSICAL TRAINING OF NATIONAL LEVEL LONG-DISTANCE RUNNERS - CASE STUDY

CATALINA ABABEI(1*), IRINA-LOREDANA IFRIM(2), ALINA ABABEI(3), CRISTINA-IOANA ALEXE(4), STEPHANE MANDIGOUT(5)

Talking about athletes who train for long-distance running events, one cannot refer primarily to the aerobic system, which ensures the necessary energy support for a prolonged physical effort. This is a result of the oxidation process of food at a mitochondrial level. This is an observational and case study through which a practical analysis of the experience in the field is performed, respectively a monitoring of the trainings of the long-distance runners. The aim of this research was to improve the running time on the distance of 10000 m (progress recorded of 3 %, regardless of training conditions). Performance is investigated by considering the relationships between the various motor and functional parameters over the course of four weeks of training, based on the place of training, of climate and diet and weather. This research used as subjects four male professional athletes from the same club. Two of them (S1 and S2) took part in one month of training in Monte Gordo, Portugal at a temperature of 14 ± 2 ºC, while the other two (S3 and S4) performed the same type of training in Romania, at a temperature of 5 ± 2 ºC. The results have shown that heart rate, beat per minute, and average speed per kilometer, together with the climate and specific diet, have influenced the subjects' performance during the first competition they participated in after finishing this training stage.

EVALUATION OF THE FATTY ACIDS AND AMINO ACIDS PROFILES IN SPENT GRAIN FROM BREWING AND MALT WHISKY

ANCUȚA CHETRARIU, VASILE FLORIN URSACHI, ADRIANA DABIJA*

The food industry generates huge amounts of food by-products annually, most of which are considered waste. But these by-products may contain nutrients of interest and have a low-cost price. Capitalizing on these by-products is of interest to both producers and consumers, thus supporting the circular economy. In this context, the current paper aimed to evaluate the fatty acid profile and the amino acid profile of spent grain from distilleries compared to spent grain coming from the beer industry. The main fatty acids were identified linoleic, palmitic, and oleic acids. Amino acids are necessary for the production of enzymes, hormones, and even some neurotransmitters, being considered the most important nutrients of the human body. The most abundant essential amino acid is valine in both samples analyzed and the lowest level of essential amino acid is tryptophan for distilleries spent grain (DSG) and leucine for brewery spent grain (BSG).

ACETIC ACID BACTERIA DETECTION IN WINES BY REAL-TIME PCR

DAN ZGARDAN(1*), IRINA MITINA(2), VALENTIN MITIN(2), EMILIA BEHTA(1), SILVIA RUBTOV(1), ALINA BOISTEAN(1), RODICA STURZA(1), MARIA MUNTEANU(1)

Acetic acid bacteria (AAB) are considered one of the most common wine spoilage microorganisms. They are still difficult to cultivate on laboratory media, which highlights the importance of alternative methods of detection of these bacteria. The goal of this work was development and testing of a fast and reliable Real Time Polymerase Chain Reaction (RT-PCR)-based method for easy detection of AAB in wine. We designed two primer sets for RT-PCR for detection of AAB and compared the results obtained using these primers with those obtained using a commercial kit. The results obtained using home designed primers showed good correlation with the results, obtained with the commercial screening kit.