Volume 25, No. 4 (2024)
Articles
EVALUATION OF NEEM LEAF EXTRACT AND ARABIC GUM AS AN EDIBLE COATTING ON THE SHELF-LIFE OF TOMATO FRUITS
OMAR TURKI MAMDOH ERSHIDAT(*)
Tomato (Solanum lycopersicum L.) is one of the most important crops in the world, covering an area of 5,167,388 hectares and producing 189,133,955.03 tons/year. Tomato postharvest losses can reach 30-40 % globally, but they are significantly greater in developing nations due to the lack of measures to stop decay brought on by fungi. Fruit coatings can reduce postharvest losses and play a critical role in extending fruit's shelf life. Evalua tion of neem leaf extract with or without Arabic gum as edible coating on shelf life of tomato fruits was performed. Tomato fruits were randomly distributed among four immersion treatments: 1st in distilled water only, 2nd in neem leaf extract only, 3rd in Arabic gum solution only and 4th in neem leaf extract followed by drying and reimmersion in Arabic gum solution. Arabic gum-coating treatments and those that combined it with neem leaf extract during storage resulted in improved weight loss, total soluble solids, titratable acidity, and colour parameters for tomatoes. The treatments containing neem leaf extract alone reduced the total number of plaques by about half by the end of the storage period. The coating treatment with a mixture of Arabic gum with neem leaf extract was the best treatment as it proved effective in maintaining the quality characteristics and increasing the shelf life of tomatoes.
OPTIMIZATION OF TOTAL SOLUBLE PROTEIN OF YOGHURT WITH ADDITION OF PSYLLIUM HUSK POWDER AND FULL CREAM MILK POWDER
SAFRI ISHMAYANA(1*), MUHAMMAD FADHLILLAH(1), FAJRIANA S. NURRUSYDA(2), AGUS SAFARI(1), RIZA APRIANI(3), PUSPITASARI R. DEVI(1), DEBORA T. HORASIO(1), UKUN M.S. SOEDJANAATMADJA(1)
Yoghurt is a fermented dairy product with many beneficial properties. During fermentation process using lactic acid bacteria, the physicochemical properties of yoghurt change including the soluble protein (SP) content due to the formation of insoluble protein as a result of decreasing pH. The present study was directed to determine the best conditions to obtain the highest SP content, even though some of proteins become insoluble in yoghurt. The optimal conditions were determined by response surface method-central composite design (RSM-CCD). Yoghurt was prepared by fermenting pasteurized milk with Lactobacillus bulgaricus with varying concentrations of psyllium husk powder (PHP) and full cream milk powder (FCMP). The SP content was determined using Lowry method. The results of the present study indicate that the highest SP content can be achieved when 0.162 % w/v PHP and 5.621 % w/v FCMP are used in the yoghurt preparation process. The SP concentration at these conditions can reach up to 2.704 ± 0.102 mg·mL-1. The organoleptic tests of the yoghurt indicate that it has better acceptance by semi-trained panelists compared to yoghurt prepared without the addition of PHP and FCMP.
DYNAMICS OF MICROBIOLOGICAL AND OXIDATIVE STABILITY OF WHITE WINES DURING THE TECHNOLOGICAL PROCESS
NATALIA VLADEI, VALERIA DAMASCHIN, ECATERINA COVACI(*)
Oxidation and the capacity for sufficient aging potential of white wines are constant problems for winemakers worldwide. The article analyses the correlation between the microbiological and oxidative stability of white wines and the main redox processes occurring in the technological stages of the wines. In micro-winery TUM conditions, parallel and spontaneous development of several redox processes and their impact on the quality, microbiological and oxidative stability of white wines were examined. As a result, the developed technological scheme has managed to provide a solution that is effective in properly controlling the oxidation process and preserving the white wine quality.
COMPARATIVE ANALYSIS OF THE WATER QUALITY AT MUREȘ RIVER BASIN BASED ON MEASURED PARAMETERS AND WATER POLLUTION INDEX
ELENA-VIOLETA BLIDAR(1)(,)( 2), SIMONA GAVRILAȘ(2), CLAUDIU-ȘTEFAN URSACHI(2), SIMONA PERȚA-CRIȘAN(2), FLORENTINA-DANIELA MUNTEANU(1,2,*)
The present study focuses on monitoring water quality in the Mureș River basin, analyzing three sections (Săvârșin, Arad, Nădlac) from 2017 to 2020. Key parameters such as pH, electrical conductivity, dissolved oxygen (DO), chemical and biochemical oxygen demand total nitrogen, phosphates, chromium, copper, zinc, arsenic, and phenol were evaluated using statistical analysis and a global pollution index. The findings confirm the null hypothesis, showing that parameter variations across sections are random and have no significant influence from specific industrial or agricultural activities. Statistical results align with the global pollution index, validating the analysis.
CONTRIBUTIONS TO THE STUDY OF MILK QUALITY FROM VARIOUS CATTLE BREEDS
CLAUDIA PÂNZARU, RĂZVAN MIHAIL RADU-RUSU, MARIUS GHEORGHE DOLIȘ, MARIANA NISTOR, VASILE MACIUC, MĂDĂLINA ALEXANDRA DAVIDESCU(*)
The objective of this study is to compare the milk quality from different cattle breeds (Bălțată cu Negru Românească, Brună de Maramureș, and Bălțată Românească) raised under identical conditions in Romania. The highest values for protein, fat, and lactose content were recorded on Farm II, where the Brună de Maramureș breed is raised: 3.72 ± 0.05 % for protein, 4.61 ± 0.16 % for fat and 4.87 ± 0.04 % for lactose. Additionally, the lowest somatic cell count (SCC) was observed on Farm II at 157.60 ± 16.91 thousand·mL-1, indicating excellent milking hygiene, with a pH value of 6.61 ± 0.04. Enhancing feed quality and maintaining hygiene practices in shelters and milking parlors can improve milk quality, increase economic efficiency, and promote cow health. Effective selection, breeding, and nutrition management are essential for optimizing milk quality and sustaining a healthy and productive dairy herd.
ANTIMICROBIAL ACTIVITY AND MECHANICAL PROPERTIES OF EDIBLE FILM ENRICHED WITH FINGERED CITRON WATER EXTRACT AND PROBIOTIC
HILAL TASBASI, MELTEM ASAN-OZUSAGLAM(*)
Food consumption is vital, so edible and biodegradable materials are being developed against environmental factors. The aim of the study was to develop edible film containing fingered citron leaf extract and determine its biological activities and mechanical properties. In the study, the antimicrobial effect of fingered citron water (FCW) extract against pathogens was determined by disc diffusion, micro and macro dilution tests. Additionally, the antimicrobial activity of edible films containing the extract and Limosilactobacillus fermentum MA-7 was determined by well diffusion assay. The highest and lowest inhibition diameter of extract against pathogens was detected for Escherichia coli O157:H7 (11.61 mm) and Vibrio anguillarum A4 (9.09 mm). Minimal inhibition and bactericidal concentration (MIC and MBC) values ranged between 5 - 40 µg·µL-1. Also, it was determined that FCW extract prepared at 50 and 100 mg·mL-1 concentration had an inhibitory effect against E. coli O157:H7 at 0, 24 and 48th hours by viable cell count. Then, the antimicrobial activity of the prepared films was evaluated and the highest and lowest inhibition zone diameters against E. coli O157:H7 (12.85 mm) and Streptococcus agalactiae Pas. Ins. (4.02 mm) were determined. It was determined that the edible film prepared with FCW extract and probiotics has the potential to protect against food spoilage.
RESEARCH ON THE PHYTOREMEDIATION OF SOIL CONTAMINATED WITH HEAVY METALS FROM MINING ACTIVITY: CASE STUDY BALOMIR-URICANI TAILINGS DUMP
MĂDĂLINA F. IONIȚĂ(1*), SORIN M. RADU(2), EMILIA C. DUNCA(3)
This study evaluates the ability of various plant species to adapt and grow in heavy metal-contaminated soils, using the Balomir-Uricani tailings dump as a case study. Soil samples were collected from 17 points and analyzed for heavy metal content using atomic absorption spectrometry. In the lab, two phytoremediation methods-phytostabilization and phytoextraction-were tested using three types of plants: hyperaccumulators, phytostabilizers, and phytoextractors. The results highlight the importance of selecting the suitable species for phytoremediation, as those thriving at the Balomir-Uricani site show promise for rehabilitating soils contaminated by mining activities.
BILBERRY (VACCINIUM MYRTILLUS) AND ELDERBERRY FRUIT (SAMBUCUS NIGRA L.) FROM ROMANIA PROCESSED AS CONFITURE. EVOLUTION OF COLOR, TOTAL CONTENT OF ANTHOCYANIN AND VITAMIN C
MARIA LIDIA IANCU(1*), VALENTINA MĂDĂLINA MOGA(2), MIHAELA ADRIANA TIȚA(1), OVIDIU TIȚA(1)
The subject of the present paper is the influence of sugar preservation and heat treatment on the total content of anthocyanins, vitamin C, and the color of the confiture. In Romania, bilberry confiture is in demand while that made from wild black elderberry is almost non-existent for most people. Thus, a comparative analysis of the two varieties of confiture has been carried out taking into consideration the similarity of the macroscopic characteristics of the raw materials, namely the forest fruits. Thus, it has been established that the vitamin C content decreased by 81 % in the bilberry confiture (BC) and by 52 % in that of wild elderberry, as compared to the vitamin content in the fruit. The total content of anthocyanins decreases by 45 % in the BC sample and by 25 % in the elderberry confiture (EC). The values of the color parameters showed a trend towards dark brownish-red with a distinct color difference (ΔE* = 2.01) between the two varieties of confiture. Despite the heat treatment and the addition of sucrose in the BC and the EC made from Romanian fruits, wild flora can still be considered to be a valuable source of phytonutrients. The values of the primary quality indicators of the wild elderberry confiture are very similar to those of the variety made from Romanian bilberries.
ELECTROMAGNETIC FIELD APPLICATION IN FLUIDIZATION OF METALLIC PARTICLES
GABRIELA MUNTIANU(1), ILEANA-DENISA NISTOR(1*), DIANA-CARMEN MIRILĂ(2,3), ANA-MARIA GEORGESCU(1), VASILICA-ALISA ARUȘ(1), NICOLETA PLATON(1), COSMIN JINESCU(4*)
This study involves obtaining homogeneous electromagnetic field near a bed of metallic particles using two coils, by varying the distance between the coils and the intensity of the electric field. Mapping and measurement of the coaxial electromagnetic field were performed in the axial and radial directions of the magnetic field lines to determine the magnetic induction and to verify the electrical resistance. These results are important for designing an installation for the fluidization of metallic particles and for predicting the behavior of a magnetically stabilized fluidized bed (MSFB). Experimental determinations were carried out to identify the specific dynamic parameters in the MSFB by measuring the pressure drop and gas velocity as functions of the particle bed height and magnetic field intensity. The application of this electromagnetic field to metallic particles is useful for creating a fixed structure to break gas bubbles, thereby intensifying the mass transfer process. Additionally, this method enhances the stability and efficiency of the fluidized bed, making it more effective for industrial applications.
INSIGHT INTO THE IMPLEMENTATION OF THE IFS FOOD VERSION 8 REQUIREMENTS IN THE FOOD SAFETY MANAGEMENT SYSTEM: KEY STEPS AND BENEFITS
MARIANA-LILIANA PĂCALĂ(*), CIPRIAN CĂPĂȚÂNĂ, SIMONA OANCEA
Food safety is essential throughout the entire food chain. An efficient Food Safety Management System (FSMS) establishes a robust foundation for ensuring food safety by identifying and reducing risks, enhancing operational efficiency, and supporting the continuous adaptation to emerging hazards and control methods. This research focused on the implementation and updating of the FSMS in accordance with the requirements of the latest version of the IFS (International Featured Standards) Food standard, version 8 (v8), an internationally recognized standard for food safety, quality, and compliance in the supply chain. The study employed the action research method, combining the theoretical analysis of specialized literature with practical application in a food company, with the aim of facilitating the implementation process by identification of the key steps for the successful implementation of IFS Food v8 requirements. A case study is presented that analyzes the evolution of the FSMS in a food company, starting with the implementation of a Quality Management System (QMS) compliant with the ISO 9001:2000 standard. This system was gradually adapted and improved in line with changes in food safety standards, ultimately achieving certification in accordance with the requirements of IFS Food v8. Addressing relevant aspects has enabled us to highlight and classify the principal benefits of this implementation. This study contributes to the documentation aimed at enriching perspective and addressing multidisciplinary challenges in the field of FSMS. Also, it provides valuable insights for companies interested in implementing the IFS Food v8 standard, and easier access to emerging business opportunities in the food market.