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Edible coatings that have a recognized ecological effect are an alternative to retard the processes of moisture evaporation and mold growth in bakery products. The aim of the present research was to study the influence of Malva sylvestris L. (mallow) flowers' extract on the antimicrobial activity of edible coatings of three types of polysaccharides, pectin/P/, xanthan/X/ and carboxymethylcellulose/C/, as well as to analyze their effect on the freshness and microbiological status of coated small loaves during storage. It was found that the presence of a mallow extract had a positive effect on the fungicidal and yeasticidal activities of the X and C coatings. The loaves were evaluated for their physical (moisture, color), textural (firmness and crumb firming kinetics) and microbiological characteristics. The coatings (P, X and C) with mallow extract had the strongest moisture-retaining effect on the loaves' crumb. The coatings with X and with P (with/without mallow extract) significantly slowed down the crumb firming process, and the value of the rate constant for the crumb firming (k) is the lowest for the X coating—0.1815 day−1. The smallest changes in the crust color were reported when mallow-based coatings were used. They have also been proven to have the lowest microbial load when they are stored for up to three days. This study shows that polysaccharide edible coatings with an active mallow component have significant potential to extend the shelf life of bakery products. [ABSTRACT FROM AUTHOR]

Sorbets are healthy ice cream alternatives and desired frozen desserts by vegetarians and vegans. This study focuses on assessing the effects of sorbet recipe alteration through the addition of different percentages of Zizyphus jujuba powder. Stevia rebaudiana was used as a sugar substituent. A control sample and five variables were developed. Peaches from the "Laskava" (native Bulgarian) variety were used as the main ingredient. The new sorbet matrices were characterized based on their moisture and ash content, overrun, melting behavior, melting rate, water holding capacity, pH, nutritional data, soluble solids content, titratable acidity, vitamin C content, total phenolic content and antioxidant activity. The microbial load and CIELAB color of the sorbet alternatives was also evaluated. A sensory evaluation revealed the most preferred variant. Panelists evaluated the appearance (n = 6), aroma (n = 5), flavor (n = 5), mouthfeel (n = 7), and aftertaste (n = 5). The soluble solids content varied from 17.50 to 33.03%, the ash content from 0.36 to 5.21%, the moisture content from 63.77 to 80.21%. The studied sorbet matrices have an overrun in the range from 8.11 to 12.32%. Results showed that a potential for the development of peach sorbet matrices with added value and a reasonable consumer acceptability exists. Further research can perfect the recipe and provide a reference for other frozen desserts. [ABSTRACT FROM AUTHOR]

In recent years, modern society has faced a number of challenges related to the achievement of global goals for sustainable development. Industrial enterprises are challenged to generate, stimulate, and demand changes in networks and supply chains, but these challenges require flexibility and innovation activity in different directions. The data for Bulgaria show that the country is last among the countries of the European Union in terms of the creation and implementation of eco-innovations. Despite this result, the pace at which the country is developing shows that in the next few years, Bulgaria has the potential to move from a modest to a moderate eco-innovator, provided that it succeeds in filling the structural gaps in the system of ecological innovation. These gaps are related not only to the need for changes in the investment of resources but also to the need for changes in individual and related systems such as science and innovation, support for SMEs, the energy system, etc. Most of the research on sustainable innovation and eco-innovation has, however, focused on firm innovation models dominated by short-term profit-maximizing approaches. Therefore, there is a need to conduct research and propose adequate strategies for modern business environments and design models that facilitate the implementation of eco-innovations in industrial enterprises. The purpose of this report is to investigate the factors influencing the development of eco-innovation activities of Bulgarian industrial enterprises, examining how they can help to achieve success through eco-innovation and improve business results. A factorial model is proposed, through which the relationships between technological, financial, organizational, informational resources, research and development activities (R&D), and company cooperation are analyzed. The PLS structural equation modeling technique was used to validate the proposed theoretical model. The survey was conducted among 380 industrial enterprises from all over the sectors of the economy in Bulgaria with the help of a specially developed questionnaire within the period of April 2019 to December 2021. The obtained results show that human resources, financial resources, and cooperation positively influence research and development activities. In addition, the achievement of a positive effect on the management of eco-innovations affects the innovation activities of industrial enterprises, their ability to carry out research and development activities, as well as their ability to manage the technical and technological resources at their disposal effectively. Finally, the innovation activity aimed at carrying out scientific research and development activity, products and processes obtained as a result of the eco-innovation activity, and adequate information management directly affect the efficiency of business processes and financial results. [ABSTRACT FROM AUTHOR]

Introduction. The present study aimed to investigate the effect of coconut products and mesquite flour on the thermal properties of dark chocolate with stevia. Materials and methods. Сocoa butter, cocoa mass, stevia, coconut flour, mesquite powder, and coconut butter are used for the preparation of dark chocolate. Chocolate samples were prepared according to a classic technology. The determination of the energy value of the dark chocolate samples was performed through AOAC procedures. A differential scanning calorimeter was used for the determination of the melting points of the chocolate samples. Results and discussion. An increase in the mass concentration of functional ingredients leads to an increase in the proteins, fats and a decrease in the carbohydrate content and lipid content. Lower concentrations of carbohydrates were identified in chocolate 1 (38.11%) and chocolate 2 (45.50%). From a statistical point of view (p<0.05) it can be stated that there are notable differences between the concentration of carbohydrates in chocolate with stevia 0.01% and that of chocolate with stevia 0.03%. These differences can be explained by the higher carbohydrate content of coconut flour. Sweetener type and functional ingredients did not change the melting properties of the dark chocolate samples significantly (p>0.05). However, low melting temperatures around 27-35 °C implied that thus low-melting polymorphic forms occurred during the production of the samples. For stevia including dark chocolates, onset temperature (Tonset), peak temperature (Tpeak) and end temperature (Tend) values were found between 25.01-28.57 °C, 33.95-34.64 °C, and 38.69-38.01 °C. Concerning the ΔH parameter, it varied from 32.60 to 33.06 J/g. Samples with functional ingredients have significantly higher values for the antioxidant capacity indicator 97.21μmol TE/g d.m. - 112.62μmol TE/g d.m. Conclusion. Results of melting profile, and nutritional and antioxidant properties showed that the quality attributes of the chocolates with stevia were substantially affected by the ratio of the functional ingredients (mesquite flour and coconut products). [ABSTRACT FROM AUTHOR]

The antioxidant capacity of aqueous extracts of fresh leaves of lemon balm (Melissa officinalis L.), used as a medical plant and culinary spice, was studied. The aim of the present study was to measure the effect of extraction time on total phenolic compounds (TPC) and antioxidant activity (ABTS -, DPPH- and FRAP - assays). The obtained results demonstrated highest levels of TPC (5.25 GAE/g fresh plant weight), ABTS (72.04 μMTE/g FW), DPPH (81.55 μMTE/g FW) and FRAP (116.58 μMTE/g FW) at 30 min of thermal treatment. A high correlation between antioxidant capacities of fresh leaves of M. officinalis and their total phenolic contents (R=0.97-0.99) was established. [ABSTRACT FROM AUTHOR]

Bulgarian hotel managers’ recruitment perceptions, with respect to managerial job applicants, were examined. Collected quantitative and qualitative data were analyzed using the Statistical Package for the Social Sciences and systemic network analysis to gain deeper insights into this issue. The managers desired managerial recruits to possess conceptual, interpersonal, and leadership competencies as opposed to administrative and technical competencies. They might have violated European Union equality legislation due to their discriminatory recruitment preferences based on applicants’ age, health status, appearance, origin, and sexual orientation. This study recommends the managers to adopt diversity management to curb sometimes inappropriate recruitment practices. [ABSTRACT FROM AUTHOR]

The aim of the present paper was to investigate the antioxidant capacity and the possible cell structure changes of frozen Chrysanthemum balsamita leaves. The antioxidant activity of the studied aqueous extracts was estimated through ABTS, DPPH, FRAP, and CUPRAC methods. The total phenolic content was assessed as well. The results varied significantly before and after freezing of the plant samples. The total phenolic content of the fresh leaves was established to be 0.59 mg GAE/g PW and 0.68 mg GAE/g PW of the frozen leaves. The microscopic analysis of both fresh and frozen leaves showed changes in the cellular structure which influenced the radical scavenging activity of the frozen Chrysanthemum balsamita plant samples. [ABSTRACT FROM AUTHOR]

BACKGROUND In recent years there has been a considerable interest in the consumption of ancient wheats, often referred to as having superior health-promoting properties than modern cultivars. The BaSeFood project allowed us to explore the use of primitive wheats in the Black Sea area region and in Italy, with special regard to emmer ( Triticum dicoccum) and einkorn ( T. monococcum), and to collect seed samples to be grown and compared for their bioactive content, together with some other primitive wheat genotypes ( T. timopheevi, T. palaeo-colchicum, T. macha). RESULTS The data show that genotype was an important factor controlling phytochemical content. Variability ranges were as follows: lipids (18.0-28.5 g kg−1), tocols (26.6-72.8 mg kg−1), carotenoids (1.6-8.4 mg kg−1), sterols (441-929 mg kg−1) and phenolic compounds (819-1465 mg kg−1) content (dry matter basis). The fraction of individual components, within each class, was also variable; however, the species were well discriminated by their overall composition. CONCLUSIONS The present research represents a further contribution to the available literature about the analytical composition of primitive wheats, including the complete range of relevant bioactives and lesser investigated species. The data do not support an overall superiority of primitive forms, but evidenced interesting, potentially exploitable, between- and within-species variability. © 2013 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

BACKGROUND Nutrition and health claims are permitted in foods marketed in the European Union under Regulation 1924/2006. Quality products such as traditional foods might benefit from this act, as it can highlight their nutritional richness. In this study the nutritional content of 33 traditional foods from the Black Sea Area Countries was evaluated against the thresholds of the Regulation for nutrition claims. RESULTS Most of the foods were eligible to bear several nutrition claims, mostly related to their fat, sugar, fiber and sodium content. The average number of claims per traditional food was two, with a range between zero and nine. Overall, about 72 nutrition claims were potentially relevant for the 33 traditional foods studied. Foods linked with the most claims were nuts and seeds. CONCLUSION The inclusion of traditional foods under this standardized European scheme could be an efficient way to highlight their possible beneficial nutritional properties. The production and marketing of traditional foods could be of benefit to both the health of consumers and the economic viability of producers, especially small- and medium-size enterprises. © 2013 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

BACKGROUND In the past few years, minerals have assumed great importance in public health. As a consequence, considerable research has been carried out to better understand their physiological role and the health consequences of mineral-deficient diets, to establish criteria for defining the degree of public health severity of malnutrition, and to develop prevention and control strategies. In most countries, there is limited information on the mineral content of traditional foods, and consequently it is very difficult to estimate mineral intake across these countries. RESULTS Ten minerals were quantified in 33 traditional foods from Black Sea area countries. Our results indicate a considerable variability among the analysed traditional foods; nevertheless, the most abundant components were sodium (ranging from 40.0 to 619 mg 100 g−1, for kvass southern and herbal dish, respectively), potassium (varied between 45.5 mg 100 g−1 for millet ale and 938 mg 100 g−1 for roasted sunflower seeds), and phosphorus (22.2 mg 100 g−1 and 681 mg 100 g−1 for sauerkraut and roasted sunflower seeds, respectively). CONCLUSION This is the first study that provides validated data on the mineral content for 33 traditional foods from Black Sea area countries, which is important in order to elucidate their role in the dietary pattern of populations and to preserve and promote these foods. © 2013 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

BACKGROUND Traditional foods are an important part of the culture, history, identity and heritage of a region or country and are key elements in dietary patterns. In most countries there is limited information on the nutritional composition of such foods and therefore there is a need to investigate, register and promote traditional foods. One of the aims within the 'Sustainable exploitation of bioactive components from the Black Sea Area traditional foods' ( BaSeFood) project is to generate for the first time new data on the nutritional composition of traditional foods from six Black Sea Area countries to promote their sustainable development and exploitation. RESULTS Thirty-three traditional foods were analysed in an accredited laboratory to determine their nutritional composition, and the data were fully documented. The nutrient content varied widely because of the nature and variety of the analysed foods. The energy content ranged between 4 kcal per 100 g for kvass southern and 900 kcal per 100 g for mustard oil, with the exception of the analysed teas, which did not contribute to energy intake. CONCLUSION The use of a common methodology for the study of traditional foods will enable countries to further investigate these foods. Moreover, a new nutritional knowledge base of traditional foods from Black Sea Area countries will contribute to promote local biodiversity and sustainable diets by maintaining healthy dietary patterns within local cultures. [ABSTRACT FROM AUTHOR]

BACKGROUND Carotenoids, vitamins (A, B2, C and E) and total folate are related to health promotion. However, there are still many food matrices for which the content of these compounds is not available. In order to fill this gap, traditional foods from Black Sea Area countries ( BSAC) were analysed in order to investigate their potential health benefits. RESULTS The most abundant carotenoid was β-carotene. Plum jam was the sample with the highest β-carotene content (608 µg 100 g−1 edible portion). The group of vegetables and vegetable-based foods contributed most to β-carotene content. Evergreen cherry laurel presented the highest l-ascorbic acid content (29.9 mg 100 g−1 edible portion), while the highest riboflavin and total folate contents were found for roasted sunflower seeds. Approximately 61% of the analysed samples showed quantifiable amounts of α-tocopherol but did not contain retinol. CONCLUSION Despite the great variability in the content of carotenoids, vitamins and total folate, most of the analysed traditional foods from BSAC can be considered good sources of these compounds. Therefore, owing to their putative health benefits, the consumption of those with higher contents of these compounds should be encouraged and promoted. © 2013 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

In Bulgaria, there are no nationally accepted benchmark standards for master's level (Mlevel) hospitality management (HM) programmes. Course design is undertaken by individual institutions and informed by the industry. Based on a survey of 207 Bulgarian hotel general managers, and employing descriptive statistics and principal components' analysis, the aim was to provide a success profile for hotel management to assist Bulgarian M-level HM educators with the process of course design. Key success criteria include emotional intelligence, complaints' handling, vigilance, trust and work experience. Implications for HM master's course development, featuring experiential learning, case studies, critical incidents and simulations, are discussed. [ABSTRACT FROM AUTHOR]

The degree of commonality between key success criteria, hence the employability profiles, of Bulgarian and Romanian hotel management graduate trainees, is determined. The opinions of 146 hotel managers were solicited; rated attributes ranged across: education and ability; work experience; interpersonal skills and competencies; intrapersonal qualities; prerequisite qualifications; work experience; and reasons for choosing this job. Key recruitment criteria and 'ideal' candidate profiles are identified. Passion for customer service and passion for work are amongst key indicators of excellence. Although substantial commonality emerged, a number of statistically significant national differences are apparent. Implications for applicants, educators, recruiters and trainers are discussed. [ABSTRACT FROM AUTHOR]

Background: Carotenoids, vitamins (A, B2, C and E) and total folate are related to health promotion. However, there are still many food matrices for which the content of these compounds is not available. In order to fill this gap, traditional foods from Black Sea Area countries (BSAC) were analysed in order to investigate their potential health benefits., Results: The most abundant carotenoid was β-carotene. Plum jam was the sample with the highest β-carotene content (608 µg 100 g(-1) edible portion). The group of vegetables and vegetable-based foods contributed most to β-carotene content. Evergreen cherry laurel presented the highest l-ascorbic acid content (29.9 mg 100 g(-1) edible portion), while the highest riboflavin and total folate contents were found for roasted sunflower seeds. Approximately 61% of the analysed samples showed quantifiable amounts of α-tocopherol but did not contain retinol., Conclusion: Despite the great variability in the content of carotenoids, vitamins and total folate, most of the analysed traditional foods from BSAC can be considered good sources of these compounds. Therefore, owing to their putative health benefits, the consumption of those with higher contents of these compounds should be encouraged and promoted., (© 2013 Society of Chemical Industry.)