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Bread is a valuable food in Iranian families that is used as a source of energy, protein, minerals, and vitamins. Unfortunately, most bakeries, process bread artificially to speed up the production process and inevitably resort to the use of harmful chemicals such as baking soda, and SDT (sodium hydrosulfite). In this study, the types of bread produced in Ilam City in terms of unauthorized use of SDT were measured. The research site is all active bakeries in Ilam city. Statistical analyzes between different groups were determined using t-tests and ANOVA (SPSS-18). Data were expressed as mean ± SD. For all tests, Р values of less than 0.05 were considered significant. Each test was repeated three times. In this study, 80 bakeries were surveyed, of which 22 bakeries (27.5 %) were Lavash, 26 bakeries (32.5 %) were Barbari and 32 bakeries (40 %) were Sangak. The average SDT consumption in all bakeries was 20.62 and 36.3 %. The amount of SDT consumption was significantly higher in Lavash bread than in Barbari and Sangak bread. The lowest SDT consumption was reported in Sangak. The results showed that 95.5 % of Lavash bakeries did not meet the national standards in the use of SDT and this amount was reported 73.1 % and 34.4 % of Barbary and Sangak bakeries, respectively. In Lavash bakeries 4.5 %, Barbari 26.9 and Sangak 65.6 %, the SDT consumption was significantly in line with national standards (56.3 %). The results showed that the use of SDT has been done with different amounts depending on the type of bread in bakeries in Ilam city so the most use is related to Lavash bread and then Barbari and Sangak.

Vegetable foods are rich not only in vitamins, fiber, healthy fats, but also contain another class of useful substances - polyphenols. Once in the human body, the polyphenols have a positive effect on all organs and life processes. These compounds have antioxidant activity, protecting our body from harmful environmental factors. The study presents data on the polyphenols content in extruded grain products with the addition of byproducts. The highest content of polyphenols is observed in extruded mix based on grains and 20 % grape pomace powder. Utilization of by-products improves the ecology of the country, and also allows the use of non-waste production.

The aim was to investigate the influence of different calcium salts and gelation times on the structural-mechanical parameters of a pear composite jellies. Calcium citrate and calcium lactate with a concentration of 0.6 % and 1.2 % were used as sources of calcium ions for the gelling time of 24 and 48 h. The changes in the structural-mechanical properties of the jellies were determined from the obtained typical curves through a penetration test using a texture analyzer. The increase in the concentration of calcium ions led to the increasing values of the structural-mechanical parameters of the fruit jellies, except for adhesiveness and rupture deformation. The shape of the penetration curves was determined to a greater extent by the type and concentration of calcium salts and to a lesser extent by the gelation time. The Pearson correlation coefficients for the compressive stress, deformation force and firmness increased compared to the other structural-mechanical properties with an increase in the gelation time and the concentration of calcium salts.

This research presents a comprehensive analysis of the physicochemical and sensory attributes of green and roasted coffee beans from Rwanda, Colombia, Ethiopia, and Peru. Advanced image processing tools were utilized for defect analysis. Water activity, pH, mass loss, and moisture were determined, and thermal analysis were performed. Substantial variations in physicochemical properties were found among coffee beans of different origins. Utilizing a multi-objective optimization algorithm, Ethiopian coffee emerged as possessing the most optimal physicochemical characteristics. The optimal roasting temperature range for Ethiopian coffee was found to be 216.49 °C to 230.15 °C, with longer roasting times at lower temperatures producing more evenly roasted coffee. This study provides valuable information to coffee producers and processors to optimize the roasting process and improve coffee quality.

The current state of calculation the result of the superposition of loads, or their effects, on a material body is analyzed. The limits of the current calculation methods, based on strength theories, in the case of technical structures are shown. The results of experimental research that refer, in general, to the superposition of two loads of the same nature and without addressing problems of loads of a different nature (mechanical, chemical, electrical, magnetic, radioactive etc.), in the case of technical structures and the environment is analyzed. Starting from the principle of critical energy, which is based on the concepts of the total specific energies’ participation of the loads and of the critical participation, general relations are deduced for these concepts, in the case of the nonlinear behavior of matter, as a function of power. These results are applied to the calculation of the superposition of loads of different nature on a technical structure, the environment and living organisms, taking into account the deterioration of matter. The influence of the loading speed (static, shock ...) is taken into account based on the value of the exponent in the behavior law, which was not possible in the previous calculation methods. From the analysis of the results obtained in the paper, it is found the utility and the high degree of generality of the principle of critical energy and of the concept of the specific energy participation.

Buckwheat flour is considered an important nutritious source of protein (high lysine content), polyphenols compounds with high antioxidant activity, dietary fibres, vitamins, minerals. Buckwheat flour in combination with other flours and used in bakery provide multiple health benefits (constipation, reducing cholesterol, obesity, reducing hypertension, cancer prevention, maintaining the optimal level of glycemic index). In the present paper, the effects of replacement of wheat white flour with whole buckwheat flour (0 to 12.5 %) on the sensory and physico-chemical properties of bread samples were investigated. The buckwheat flour had influenced positively the quality of white bread, the proportion of 10 % buckwheat flour showing better properties.

Moringa oleifera is a tropical plant that provides various nutritional benefits in nutrition and medicine. It is a popular ingredient in fortified staple foods due to its antioxidant, anti-inflammatory, and anticarcinogenic properties. This study aims to assess the acceptability of the plant among students and its perceived properties. Thus, 44 subjects, divided into two groups (22 in each group) were included in this study. For ten days, each group consumed 5 or 10 grams of moringa per day. Throughout the study, the subjects completed two validated questionnaires: the first one was distributed before the consumption and the second questionnaire after the intended period. The results obtained at the end of the study showed that both groups of consumers noticed beneficial effects on physical well-being and intellectual activity. However, people who consumed 10 g of moringa experienced more noticeable effects due to its powerful effect on concentration, well-being and the elimination of factors that cause fatigue, compared to the consumption of 5 g of moringa, where the majority of respondents stated that they did not feel any effect due to the low dose ingested.

The use of plant extracts in dermatocosmetic preparations, instead of chemical synthesis products, is a trend that is becoming more prominent in an effort to meet customer needs and guarantee product quality. In this context, the aim of the work is to present the obtaining and characterization of the extract of Acmella oleracea, by classical or combined liquid-solid extraction methods. Their physical-chemical characterization was based on the determination of the content of polyphenols and flavonoids and their antioxidant activity. The emulsion based on Acmella oleracea extract was preliminarily characterized in terms of stability and homogeneity.

The present study aims to assess the soil quality on a hydrocarbon power plant site in Arad, Romania. It investigates the evolution of heavy metal concentrations (Cu, Zn, Pb, Ni, Cd, and Cr) to establish source-related risks. For this purpose, the Global Pollution Index (GPI) was used, calculated for soil sampling points in the licensed area, and the database of monitored indicators was processed. Sampling was carried out annually between 2011 and 2020. An Individual Pollution Index (IPi) was calculated for each heavy metal and reference value, taking into account the Geochemical Background Level (Bi) specific to Romania. The correlation between these indices and the degree of pollution for each soil sample monitored was carried out to the legal provisions. Heavy metal concentrations (Cs, i) were evaluated in relation to the national legislation for less sensitive land use. Finally, the GPI was determined, and based on these values, the overall soil pollution status was assessed. Based on the determined CFi values and the corresponding Toxicity Factors (Ti) of heavy metals, the environmental impact was assessed by environmental risk analysis using the Risk Indices (ERi and R.I.) method. All the analyzed indicators were within the legal limits during the studied period, except Cd, where the alert threshold was exceeded in 2019 and 2020.

The Algerian montmorillonite clay in raw and purified form was evaluated as adsorbent for Crystal Violet (CV) cationic dye. The experimental results show that, the adsorption was pH independent when the adsorption capacity of CV dye was unchanged for large initial pH. The pseudo-second-order kinetic model provided the best fit to the experimental data for the adsorption of dye by both clays. The equilibrium adsorption data were analyzed by Langmuir, Freundlich and Dubinin-Radushkevich isotherm models. The best fit of experimental data was obtained by the Langmuir isotherm model. The maximum adsorption capacity of the raw clay calculated by the Langmuir isotherm model is 330 mg·g-1 at 20 °C. It is increased in fractionated sodic clay sample (381 mg·g-1). The effect of temperature on the adsorption of crystal violet was investigated. The results show that the enthalpy of adsorption of CV is negative signifying that the process is exothermic. Physisorption is the prevailing mechanism for dye adsorption. Negative value of entropy shows an ordering of the adsorbed dye at the surface of adsorbent throughout the adsorption process. The negative value of ΔG° indicates the spontaneity of adsorption process. The increase in ΔG° value when the temperature was increased indicate a decrease in feasibility and spontaneity of adsorption at higher temperatures which confirm the physisorption nature of crystal violet.

This study examined the mineral and heavy metal content of nine different seafood sold in retail markets in Türkiye. Frozen ring squid, frozen Chilie mussel meat, frozen clam meat, frozen shrimp meat, frozen octopus, fresh Mediterranean mussel, frozen cuttlefish, frozen squid pan and frozen crab delight were used in the study. Mineral matter analysis of the samples was performed by ICP-MS - inductively coupled plasma-mass-spectrometry. The highest Na, Ca and Mg contents were found in frozen clam meat, and the K content was found in fresh Mediterranean mussels. The main microelements detected in all seafood examined in the study are Zn, Fe and Al. The minimum Na/K ratio was determined in the frozen octopus and fresh Mediterranean mussel meat groups. The estimated daily intake values of the groups are below the World Health Organization recommended daily allowance. The heavy metal content of all seafood examined in the study was found to be posing no risk to public health.

This research investigated milk commodities' physicochemical characteristics and sensory quality related to their processing techniques, namely ESL milk, compared to raw and pasteurized milk. Several chemical, physical, and sensory tests were carried out, and the obtained data were statistically evaluated. The results indicated that dry matter varied between 8.95 % and 13.11 %, while most milk samples contained more than 3.00 % fat. pH with values between 6.65 and 6.80 was consistent with titratable acidity results (0.135 % to 0.198 % lactic acid). The raw and ESL milk samples had positive lactoperoxidase results, while the pasteurized milk samples had negative lactoperoxidase results. The color analysis showed that the L values of the ESL milk samples were lower, and the color was darker than that of the pasteurized milk samples. The processing technology did not affect the samples' dry matter, fat content, and the a* and b* values but influenced the taste scores throughout the sensory analysis. While the scores for taste were statistically lower for ESL milk samples, the scores for odor and appearance were unaffected by the processing method. In conclusion, compared to pasteurized milk, ESL milk samples were not the first choice for the panelist's sensory scores.

The objective of this study was to evaluate the physio-chemical and sensorial qualities of five new parfum rice accessions stored under the farmer’s conditions. To do this, five parfum rice accessions ARA-1, ARA-2, ARA-5, ARA-18 and ARA-23 and two control parfum rice varieties (IR 841 and BRIZ 10B) parboiled and not parboiled were packaged in polypropylene bags and then stored for a period of six months by the producers. The physico-chemical, cooking and sensory qualities of the different rice samples were determined at begin storage (T0), three (T1) and six (T2) months storage, using standard methods. The results showed that except for the moisture content and water activity that have slightly increased during storage, the others physico-chemical parameters didn’t vary significantly (p > 0.05) during the storage for non-parboiled and parboiled rice. Processing parameters such as the ease of cooking perceived by processors for the non-parboiled and parboiled rice samples also did not change after six months of storage. The five accessions of non-parboiled rice were pleasantly appreciated by the tasters with ARA-2 the most appreciated followed by ARA-1, ARA-18, ARA-23, and ARA-5. On the other hand, the parboiled ARA-1 and ARA-23 rice accessions were the most appreciated by 90 % of the panelists.

The leaves extract of Rourea coccinea was fractionated, following the bioguided method, to give one phenolic compound named 1-caffeoylquinic acid lactone (1-CQL) (1), isolated from this plant for the first time, and the 3-O-β-D-glucopyranoside of stigmasterol (2). The structure of these compounds was determined. The Minimum Inhibitory Concentrations (MIC) for antisalmonella activity was up to 2000 µg·mL-1 for extract and fractions, and up to 500 µg·mL-1 for compound 1. The half-inhibitory Concentration (IC50) values against Plasmodium falciparum PfDd2 was 92.56 µg·mL-1 for extract and 31.24 to 77.21 µg·mL-1 for fractions. Compound 1 exhibited on the same strain an antiplasmodial activity with an IC50 value of 8.58 µg·mL-1. These results justify the use of this plant in Beninese pharmacopeia for the treatment of several diseases such as malaria.

Electrical discharge machining is a non-conventional technology widely used to meet the rigors of industrial requirements imposed by the processing of emerging and advanced materials (e.g., geometrical complexity, high dimensional accuracy, and high surface quality). The electrode is one of the most important factors affecting the process performance in terms of production efficiency and machined surface quality. The aim of the current study is to analyze the influence of the electrode material (i.e., copper, tungsten, and brass) on the performance of electrical discharge machining of a C120 die tool steel, quantified by material removal rate, tool wear rate, and electrode wear ratio. The obtained results were statistically processed using the analysis of variance method, to identify the action model of the process control parameters in the perspective of obtaining superior productivity with minimal electrode wear.

Juniperus communis L. is a plant widely found as a wild crop in the South-Eastern Europe areas. Juniper berries, the fruit of Juniperus communis L. are a highly valued, essential oil-rich plant material used traditionally in folk medicine as antiseptic, diuretic, antirheumatic, anti-inflammatory, antibacterial and antifungicidal agent. This paper reviews information on extraction methods of the essential oil from the juniper berries, collected from different regions of Eastern Europe. The batches of essential oil obtained were characterized in terms of chemical composition using GC-FID method and organoleptic properties. Depending on the harvesting and collection areas, various results were achieved for the investigated attributes under similar production settings. Juniper berry essential oils derived from Albanian areas are rich in sesquiterpenes, which constitute key compounds with significant added value in the flavor and fragrance industries.

The present work investigates the stability over time and the possibility of using commercial cricket (Acheta domesticus) protein powder as an ingredient in various food products. The results indicated that the protein powder is hygroscopic, but it can be kept for 7 months in a package, even if it is unsealed. After one week of storage in an open package, in contact with atmospheric air, the water activity increases from 0.150 to 0.514 and the moisture value increased almost three times. Differential Scanning Calorimetry (DSC) analysis showed that the proteins are completely denatured. The values for water holding capacity increase as the pH of the environment increases between 6 and 8, and the swelling index has higher values for pH between 4 and 6. In the case of liquid products, commercial cricket (Acheta domesticus) protein powder can be add if the liquids have an ionic strength as low as possible and a pH around 4.

In the sensory analysis of the food and beverage industry, the use of advanced decision-making procedures like the Analytical Hierarchy Process (AHP) is yet largely unexplored. Analytical Hierarchy Process (AHP) is a decision-making tool that reflects human thinking, breaking down complex decisions into one-to-one comparisons. The AHP method enhances sensory analysis precision by reducing expert variability and allowing quick removal and retraining of tasters who deviate significantly from the group. Consumer demand for diverse beverages has led to exploring alternative raw materials in beer production, with buckwheat and sorghum being notable due to their nutritional and gluten-free qualities. The paper explores how AHP, a decision-making tool, can enhance sensory analysis for buckwheat and sorghum beers through pair wise comparisons, revealing subtle sensory profiles.

The study aimed to determine the free sugar and total phenolic contents (TPC), and in vitro antioxidant activity in different wheat and barley malt flour. Thirty malt flour samples were prepared from wheat cultivars Lorena and Snaša, and malting barley Tristan, feed barley Zlatko, hull-less barley Osvit, and Mandatar, during different periods of germination from 1 to 4 days. The identified sugars in the samples were maltose, glucose (Glc), and sucrose, but fructose (Fru) and isomaltose were found in trace amounts. The maltose content was the highest, reaching up to 8.6 % among the detected sugars. The Glc content ranged between 1.0 % and 4.4 %, and sucrose was from 0.6 to 4.3 %. The samples Tristan (14.9 %) and Osvit (13.5 %) were characterized by the highest total free sugar content. Snaša flour contained high comparable amounts of soluble sugars (11.6 - 8.1 %) at 0 - 96 h of germination. The TPC and in vitro DPPH radical scavenging activity increased during germination, as they were higher in barley varieties than in wheat ones. Wheat and barley malt flour can be combined to increase the amounts of fermentable sugars and antioxidants to create bakery products, sourdoughs, craft beers, functional and dietary foods, and fermented drinks.

Iconic Coca-Cola and premium orange juice are the most consumed soft drinks and juices in the world. In the present study the obtention five samples of soft drink by mixing the two beverages in different proportion, 1:0.125, 1:0.25, 1:0.5, 1:1 and 1:2 was described. The physicochemical and sensory characteristics were described. The determined quality indicators were the following: the relative density, the soluble dry matter, the total acidity, the turbidity, the kinematic viscosity, the soluble dry matter/titratable acidity, the carbon dioxide, the vitamin C, the sensory analysis. Compared to the Coca-Cola and premium orange juice control samples, the consumer’s favorite was the sample with Coca Cola: premium orange juice - ratio 1:2. The values of the quality indicators of this innovative combination are in the range of known values for the non-alcoholic beverages, but the CO2 content is 1.52 g/100 cm3 and that of the ascorbic acid is 467 ppm. The 467 ppm increase in the vitamin C content as compared to Coca-Cola, which contains 0 ppm, can place this sample in the category of the nutraceutical beverages naturally enriched with vitamin C.

Biopolymers have many properties important for food industry. Due to their high biocompatibility and targeted release, they can be used for development of novel, functional food. Grapefruit is a citrus with benefits for consumer’ health, especially as anti-obesity or anti-diabetic agent. The aim of this paper was to develop a new functional product: yogurt with capsules of grapefruit essential oil. Thus, yoghurt with 10 %, respectively 20 % capsules were obtained by simulating the industrial process. In order to establish the optimal stage of the process for capsules’ addition, they were added before and after fermentation. According to the results, products with good sensorial properties was developed, no matter the addition time, but better results in order of syneresis, water holding capacity and acidity were observed for samples with capsules added before fermentation process. The yogurt with grapefruit essential oil capsules represents a good idea for a novel functional food product.

Today, the interest in the application of natural phytonutrients in various types of foods products is extremely high. Unconventional sources of biologically active substances are being sought to be used in the prevention of various chronic diseases. With a view to their future application in food products, the aim of this study is a comparative analysis of the chemical composition of fruits of two species of Aronia - Aronia melanocarpa (Michx) Elliott (black) and Aronia arbutifolia (L.) Pers (red), grown in two regions of the country. Some physical parameters (width, length, weight) and chemical composition (fat content, pectin, tannins, total polyphenols, ascorbic acid, fibers, glucose and reducing sugars, and mineral composition) were determined for the berries. The antioxidant activity was also determined by two methods - DPPH and FRAP. The data indicates that red Aronia berries are larger in size and have a higher weight (1.92 g). In them, the content of fibers (53.20 %), tannins (0.90 %), fat (0.90 %), ascorbic acid (124 g/100 g) and total polyphenols (4269.40 mg GAEkg-1) is higher compared to black chokeberry fruits. However, they contain more pectin (3.50 gkg-1) and sugars (7.50 g/100 g. Black Aronia berries have higher antioxidant activity - DPPH 289.5 µmol TE/100 g and FRAP 152.3 mM TE g-1. The fruits of both Aronia species are a suitable source for obtaining biologically active substances and phytonutrients for use in various food products.

Chenopodium quinoa microgreens are a culinary product that, as well as other species, is rich in bioactive, health promoting compounds. The present paper shows that light spectrum alone can be used as a convenient tool for enhancing phenolic synthesis in quinoa plantlets. The methods used involved pot growth of quinoa plantlets and irradiation with a 16 : 8 photoperiod of either full spectrum (white) or a combination of blue:red:UV wavelengths and morphometric and biochemical assessments. Results shows that, while full spectrum light is more suitable for biomass accumulation, modulated light spectrum can be used for increases in the amount of phenolic compounds. Further optimization of light spectrum modulation can lead to economically higher value microgreens, with positive outcomes for both horticultural biotechnology but also for the consumer.

Caulerpa racemosa is a green macroalga, also known as sea grapes, which has various bioactive compounds such as pigments. The aim is to isolate pigments of Caulerpa racemosa collected at Senapan Island, West Papua Province, Indonesia, and assay their toxicity against Artemia salina Leach larvae. Pigments were isolated from Caulerpa racemosa using the Ultrasound Assisted Extraction (UAE) method with a mixture solvent, namely acetone-methanol (7 : 3; v/v). In addition, the pigment extract was identified using Thin Layer Chromatography (TLC). The pigment spots were also separated using column chromatography and characterized using UVVis spectrophotometry at 400 – 800 nm. Furthermore, these pigments were tested for their toxicity using the Brine Shrimp Lethality Test (BSLT) method. This result showed six pigment spots in the TLC analysis. Moreover, the major pigments of Caulerpa racemosa were identified using column chromatography and UV-Vis spectrophotometry as pheophytin a, chlorophyll a, and β-carotene. Moreover, chlorophyll-a and β-саrоtеnе pigment have no toxic towards Artemia salina Leach according to BSLT method with LC50 is > 1000 ppm. This study provides the pigments composition of Caulerpa racemosa and their toxicity where is no toxicity activity given.

This study aimed to optimize the process of obtaining antioxidant extracts rich in β-carotene from the remaining biomass of Arthrospira platensis. Optimal extraction procedures using ultrasound, homogenization and temperature were investigated at the laboratory level. The results demonstrated that the highest yield of β-carotene in the extracts was obtained using 96 % ethylic alcohol at a temperature of +45 °C for 30 minutes and a biomass/solvent ratio of 1 : 50 g·mL-1 and 1 : 10 g·mL-1 . The activity of the antioxidant enzymes catalase and superoxide dismutase varied depending on the extraction method, and the highest activity was obtained in the experimental variants that were placed at the temperature of +35 °C and +45 °C. Considering the valuable biochemical composition and enzymatic activity, the antioxidant extracts obtained have a relevant potential for implementation in various fields such as animal husbandry, medicine and food.

Apigenin-7-O-(4′′-feruloyl)-β-D-glucopyranoside (1) were isolated from the methanol extract of aerial part of Echinops gracilis, together with apigenin-7-O-(4′′-trans-p-hydroxycinnamoyl)-β-D-glucopyranoside (2) and apigenin-7-O-β-D-glucopyranoside (3). Compound (1) previously displayed antioxidant and antibacterial activity. The present study aims at evaluating the antiproliferative potential of flavonoids, isolated from the aerial part of E. gracilis O. Hoffm. The effect of compounds (1), (2) and (3) on the viability of HeLa cells was determined by the method of 3-(4,5-dimethythiazol-2-yl)-2,5-diphenyl tetrazolium bromide (MTT) assay at different concentrations. The ability of compounds to induce the cell death was evaluated by using acridine orange/ethidium bromide (AO/EtBr) staining. Compound (1) induced an effective change in the cell viability of HeLa cells with IC50 concentration value of 27.36 µgmL-1. Induction of cell death alteration in cell morphology and cancer cell population was observed in cells treated with compound (1), which makes it behave as a potent synergistic antiproliferative agent against HeLa cells.

n the process of obtaining gluten-free beer, various non-conventional raw materials were used. Some of these have shown real potential in obtaining quality finished products appreciated by consumers. In addition to health issues, several factors also play a role in the choice of these raw materials, one of which is the climate changes that are occurring around the globe. The paper summarizes our own research on the use of two of these non-conventional materials, buckwheat and sorghum, in unmalted form in the technological process of obtaining beer at microbrewery equipment. Through the research carried out, it was aimed to establish optimal conditions for mashing-saccharification and fermentation-aging processes that would lead to a quality finished product. The best results in terms of sensory and physico-chemical characteristics were achieved by beer obtained from 50 % unmalted buckwheat and 50 % unmalted sorghum.

Natural hydroxyapatite (HAp) was isolated from calcination of waste caprine (goat) bone at 750 °C in muffle furnace. As produced material was characterized by using X-ray Diffraction (XRD) Fourier Transform Infrared (FTIR) spectroscopy and Scanning Electron Microscopy (SEM) analyses and ensured the synthesized material was nano rod hydroxyapatite. The pHPZC value of the HAp was 7.2 as determined by pH drift method. Adsorption of four different microorganisms (MOS) (E. coli, A. baumanii, S. aureus and C. albicans) onto natural HAp was investigated and found to adsorb onto HAp with the proportions greater than 25 % within the applied concentration ranges. Adsorption kinetics studies showed the adsorption process followed the pseudo-second order kinetics for all investigated MOS. Antimicrobial study revealed that three adsorbed species (E. coli, S. aureus and C. albicans) onto HAp remained viable form while HAp showed good antibacterial activity towards A. baumanii. Minimum inhibition concentration (MIC) and minimum biocidal concentration (MBC) values of HAp were found to be 12.5 and 100 mg·mL-1 respectively against A. baumanii. Thus, thermal treatment of waste bone powder is found to be cost-effective and environment-friendly method for the isolation of natural nano HAp and it can be applied as an adsorbent for different MOS from aqueous solution as well as a potential antibacterial agent.

The purpose of the work is to obtain buttermilk with the addition of mushrooms and to evaluate some quality characteristics of the final product. Edible mushrooms such as Cantharellus cibarius have a multitude of health benefits. They contain a series of nutrients, ensure efficient digestion, they are very good for increasing immunity. In the proposed research, the evolution of a buttermilk product was followed by the enrichment with mushrooms in different amounts of 10, 15 and 20 grams compared to the normal product. As a section of mushrooms, the attention was focused on the species Cantharellus cibarius often found in Romania. The assortments developed in different concentrations were compared from a physico-chemical point of view in order to note all the aspects that the mushroom species brings to buttermilk product. In order to obtain the products, we started from the technology of obtaining buttermilk products with usual additions, and after the seeding process, before the product was packaged, the mushrooms were added in powder form, in the established concentrations. From the analysis of the obtained results, it appears that the samples showed a decrease in acidity during the analyzed period, due to the appearance of the syneresis phenomenon, the product becoming more fluid. Viscosity analysis shows that the sample with the addition of 20 grams of mushrooms had the highest weight compared to the control sample with the lowest value.

Malting process leads to changes in the protein content and protease activity of cereal crops. Total protein content and soluble protein content are important indicators of the quality of cereal crops, as they can affect the digestibility and bioavailability of the proteins for human consumption. Protease activity is also important, as it can influence the breakdown and release of amino acids from proteins, which are essential for human nutrition. The study aims to investigate how the total and soluble protein content and protease activity change during the production of malted wheat and barley flours at different germination times (0, 1, 2, 3, and 4 days). The findings indicated that during malting there was an increase in the amount of soluble proteins and protease activity in both wheat and barley. Although the total protein content did not change significantly, the increased amount of soluble proteins suggests that the malting can improve the nutritional value of the cereal crops. Moreover, the increase in protease activity with the extension of the germination time suggests that there is an optimal time for germination that could maximize the nutritional benefits of the malting process. Investigation revealed barley had a higher content of total and soluble proteins and higher protease activity compared to wheat. The outcomes of this study could be valuable for optimizing the malting process for maximum nutritional benefits, and for developing new better nutritional products.

The uncatalyzed oxidation of L(-)arabinose by manganese (VII) in acidic medium of H2SO4 and constant ionic strength (using potassium nitrate) were investigated kinetically. The change in concentration of manganese (VII) was followed using spectrophotometric method. The study showed that the reaction rate increases by raising the concentration of L(-)arabinose, manganese (VII) and H+ and is independent of salt concentration. The optimum condition of the reaction (highest rate value) found at 0.02 M of L(-)arabinose, 0.0003 M of manganese (VII), 0.5 M of H+ and 0.5 M of KNO3. Findings from stoichiometry measurements revealed that one mol of arabinose consumed two mol of manganese (VII). The temperature influence on the reaction was carried under constant experimental conditions, it was found that the rate of the reaction enhanced by raising the temperature. The activation energy of the reaction was evaluated and found to be 22.74 kJ·mol-1. Activation functions namely, frequency factor, free energy change and the entropy change of the uncatalyzed oxidation were also evaluated at various temperatures. Spot test analysis of the uncatalyzed reaction products revealed the presence of formic acid supporting the proposed mechanism. Reaction rate law was established and it was in strong agreement with the experimental results.

The mineral waters that come from the springs in the area of Romanian mountain resort Slanic Moldova, heterogeneous from a physical-chemical point of view, are used for external or internal therapeutic purposes. A survey of the microbiological quality of mineral waters collected from 7 springs in Slanic Moldova was conducted concerning the seasonal quantitative variation of the total number of heterotrophic bacteria (HPC) and the evolution of some representative microbiological parameters (HPC, Clostridium perfringens and Pseudomonas aeruginosa) in samples bottled and stored at (20 - 22 °C) or (4 °C). for a period of 1 - 360 days. All values for HPC determined at 22 °C were within the reference limits of 100 CFU·mL-1 for the investigated sources, in accordance with the requirements of EU and national regulations. At 37 °C, the HPC was within normal values (20 CFU/mL), for five (1 bis, 5, 10, 14 and 15) of the seven sources studied, both in the seasonal analysis and after bottling and storage in different conditions. Clostridium perfringens and Pseudomonas aeruginosa were not detected in all of the mineral water’s samples. Microbiological assessment and proper management of mineral water resources can lead to a good prediction of water quality and avoidance of health risks.

Child obesity has become a phenomenon that is increasingly difficult to counteract because of their lifestyle and diet. The extra weight leads to, besides physical disorders, such as high cholesterol and diabetes, a series of psychological disorders represented by the lack of self-confidence and depression. Physical activity was strongly affected during the COVID-19 pandemic because of the imposed restrictions. The children had to study online classes a large portion of their time, which has contributed to a significant increase in the hours they have spent in front of a computer. The objective of this study was to emphasize the effects of the Coronavirus pandemic on the relation between the active motor behavior, the dietary behavior, and the psychological behavior in 10-11-year-old children of Bacau, Romania. This research is an observational study conducted by identifying, assessing, and establishing certain correlations between the aforementioned factors, based on questionnaires filled by the children's mothers. Of the main statistical markers, the following were used: the Cronbach's alpha fidelity index, and the correlation coefficients, in order to establish the validity of the questionnaires, and the significance level of the correlations between the studied aspects.

Aluminum-pillared interlayered clays (Al-PILCs) were synthesized under various experimental conditions starting from commercial montmorillonite K10 (K10-Mt). The pillaring process involves several steps that are easy realized in laboratory. The effect of montmorillonite/NaCl solution mass ratio for cationic exchange, OH/Al molar ratio and the aging time of pillaring solution on physico-chemical properties and thermal stability of Al-PILCs were examined in this paper. The synthesized nanomaterials were characterized by textural analysis: specific surface area (using Brunauer-Emmett-Teller (BET) and Langmuir methods), micropore volume and micropore area by t-plot method. X-ray diffraction (XRD) analysis was used to determine the basal distance and mineralogy of the materials. The modified clays were characterized by thermal analysis using thermogravimetric (TGA) and differential thermal (DTA) analysis. The specific surface area values, the basal spacing and the thermal stability of the Al-PILCs were affected by the synthesis parameters. The modified products are intended to be used for the adsorption of organic pollutants from wastewater.

Primary microplastics, known as microbeads (μBs), are found in personal care and cosmetic products (PCCPs) being used as an ingredient for physical abrasion on human body surface. Due to the fact that μBs has sizes less than 0.8 mm, sometimes even less than 0.1 mm, they can be ingested by many organisms, being transmitted in the food chain. The development of a method for isolating the microplastics from the matrix of branded PCCPs samples (i.e., shower gel, body spray) using ultrasound technique at constant temperature and pressure, high-performance vacuum filtration method with various high-purity filtration membranes (e.g., cellulose) was the first objective of this study. The second objective was to combine vibrational spectroscopy techniques (i.e., Fourier-transform infrared μ-spectroscopy) with optical microscopy, to investigate the morphology and chemical composition of MPs. Microplastics were identified in all five brands of analyzed products. Thus, an average value of 420 μBs/100 g in shower gel and 200 μBs/100 mL in body sprays was determined; the identified colors were black (mostly), blue, yellow, brown, green, and red. The observed sizes varied from tens of micrometers to a few centimeters in some cases and the thickness reached 10 μm. From visual (microscopy) and chemical (μ-FTIR spectroscopy) point of view the structure was mostly like polypropylene fibers, smaller and having glossy mate appearance.

The present work is an attempt to highlight the effect of aqueous extracts of Urtica dioica (nettle) and Zingiber officinale (ginger) in in vitro studies. The insights from current research would be helpful to have an overview of the antioxidant potential of nettle and ginger and provide direction for optimization and development of these extracts for phytosanitary applications against vegetable diseases as well as preservation role in the agrifood industry. The antioxidant activities of nettle and ginger are found to be protective for vegetables diseases with Alternaria solani. The study also highlighted the potential of a green corrosion inhibitor for metal food packaging.

Considering both the health and energy areas where anthocyanins have been revealing their real and potential applications, research on their extraction optimization methods is a priority. Conditions to achieve the highest mass of crude extract from Tradescantia spathacea leaves with the highest absorbance (A) in the region of 500 - 540 nm linked with anthocyanins, were investigated through a Box-Behnken design and response surface methodology. Independent variables involved in the Box-Behnken design were solvent (ethanol) concentration (30, 50, 70 % v/v), solvent/fresh leaf ratio (1.67:1, 2.34:1; 3:1 v/w) and extraction temperature (30, 50, 70 °C). Dependent (response) variables were crude extract amount and the extract with the maximum A in the region of 500-540 nm. Experimental values of A 500 - 540 nm were 0.3562 and 0.7558; crude extract mass ranged between 0.285 g and 0.7157 g, corresponding to a yield between 144 to 347 mg dried extract per g of dried leaf. Using a solvent/fresh leaf ratio of 3:1 v/w, 70 °C, 65 % ethanol, the highest values of both crude extract mass and A 500 - 540 nm were obtained.

The worldwide attention in scientific examination is to discover the herbal and natural medicine, as a result provided that them for pharmacological production and food security without any harmful property on human healthiness. Punica granatum plant is rich in medicinal properties and has high bioavailability. Pomegranate fruit has a biowaste fruit peel with potential therapeutic applications. Pomegranate biowaste fruit peel extract and fractions are most potential due to their high efficiency. The earlier study confirmed the significant antioxidant and antibacterial properties of pomegranate coating as herbal food additives. This paper highlights the relevant and recent antifungal applications against pathogenic fungi established in the prime alteration of biowaste fruit peel of P. granatum. Antifungal activity of the ethanolic extract and fractions of selected plant part were carried out by disk diffusion method against selected plant pathogenic fungi. The results showed that selected fractions of P. granatum biowaste fruit peel (PG II) have great potential as antifungal compounds against Colletotrichum gloeosporiodes (22 mm) than Rhizoctonia solani. The MIC value of both selected fungi was evaluated by agar dilution method varied as of 0.1 µgmL-1 to 2 mgmL-1. Therefore, the current study aims to account the PG II fraction of biowaste fruit peel of P. granatum is a major source of polyphenolic complexes. Although, the present study recommended the pomegranate biowaste fruit peel that can place as a relatively more precious plant source of herbal secondary metabolites for rising novel efficient food-pharma constituents with encouraging human being fitness.

Repeated-batch fermentation experiments were carried out to determine the best switching time, stability, and consistency of the process for enhanced biohydrogen production from Rice-bran. After the initial batch process, one repeated Cycle was made for three ‘runs’ to determine the best switching time, the ‘runs’ were terminated after 45 h, 60 h and 75 h, respectively. The effect of switching time on cell growth, hydrogen yield and productivity was investigated. The pattern of cell growth suggested that switching from batch mode to repeated batch mode at the 60th h led to the production of the highest amount of hydrogen. The lowest pH value (5.22) was observed at the end of the first fermentation Cycle. Cycle 2 has the highest amount of cumulative hydrogen production (mL 1280.3 L-1 medium) and the highest pH value (5.38). The profiles of the biomass concentration for all the Cycles were similar showing the stability and consistency of the process. There was an increment of 22 % in the overall Hydrogen gas production rate for the repeated batch process when compared to that of the ordinary batch process this result justified the use of the repeated batch system as a process that enhances biohydrogen production.

The fly ash wastes (materials rich in silica, aluminum, and iron) could be advanced valorized by using as pozzolanic materials in the formulation of mortar and concrete. The partial hydrolysis of its, during alkali activation process, gel formation, and polycondensation produce the compulsory properties. The study had as objective to determine the optimal conditions, and the relationships between the fly ash modifying parameters, particle size and morphology, and behavior in chemical agents of the mortar obtained from different wastes. The alkali activation process involved varying the liquid/solid ratio (quantities of liquid phase) and the concentration of the NaOH solution (8 - 12 M). The samples' morphologies, particle size distribution, Blaine surface values, and crystallography were significant changes as a result of the activation, as demonstrated by XRD and SEM analysis. The durability values were substantially improved comparatively with building materials on the base of cement. As a result, treated fly ash is suitable as a potential building material, saving disposal-related issues. Using treated fly ash is environmentally friendly method conserving a large amount of cement, used in the production of building materials and reducing the CO2 emissions.

The development of effective and safe corrosion inhibitors of metal constructions remains an urgent problem. The aim of the present study is evaluation of inhibitory action of new compositions based on synthetic and biogenic surfactants, waste glycerol (a by-product of biodiesel) and low-toxic biocides-thiosulfonates, on the corrosion of St3 steel in different concentrations of sodium chloride aqueous solutions, at various temperatures. It was shown, that at 20 °C in medium NaCl (0.1 and 1.0 wt %) the best protective properties have mixtures of biosurfactant BS-1 with Tween-80 (1:5 and 1:3, w/w) – protection degree in 0.1 % NaCl was 69 and 61 %, respectively. With temperature increased to 50 °C, the protection degree decreased to 63 and 48 %. Waste glycerol (5 g·dm-3) in 1% NaCl also proved effectiveness, increasing St3 steel protection up to 86 %. When using biosurfactants and waste glycerol, the film on the metal surface formed due to hydrogen bonds between inhibitors functional groups and iron ions probably decreased the corrosion rate of steel. Compositions of biosurfactant BS-2 with thiosulfonates TS-1, TS-2 (ratio 0.5 and 0.25 g·dm-3) at 20 °C contribute to steel protection 99 %. Thus, action synergism was observed, therefore for effective steel protection it is advisable to use additional synergists into composition. The results indicate new prospects of compositions of biosurfactants, products of biotechnology, for new "green" corrosion inhibitors.

The present study analyzes the acidifier from thinned unripe apples, in order to obtain a source of natural acidity. The technological scheme for obtaining the natural acidifier was developed, which was characterized by high acidity (2.21 ± 0.1 %) and significant amount of total soluble solids (7.93 ± 0.2 %). The contents of organic acids and carbohydrates were analyzed. The main organic acid was malic acid with 26.43 ± 0.003 g·dm-3, and the main carbohydrate was fructose with an amount of 35.17 ± 0.095 g·dm-3, glucose being 2 times less. The acidifier has been proposed as an alternative to acetic acid in the preservation of cucumbers (Cucumis sativus). Thus, 2 series of experimental samples were produced, using the substitution of 50 % (PA50) and 100 % (PA100) of acetic acid with apple acidifier, compared to the control sample (according to the classic recipe). All samples were characterized physico-chemically and subjected to organoleptic evaluation. The developed products showed very good results compared to the control. However, the most relevant and valuable was the PA100, having the best quality indices. The production and use of apple acidifier allows the efficient utilization of raw materials by increasing sustainability of horticultural sector and leads to obtaining healthy and ecological products.

The analysis of available literature sources shows that, in most cases, when obtaining enriched lactic acid products, a fixed amount of rose hip supplement was used, and this amount was not specified. Organoleptic analysis is also missing in many of the publications. Further research is needed to establish the optimal amount of ground rosehip (Rosa canina L.) fruit in the production of lactic acid products using statistical data analysis methods. As a result of the analyzes carried out in the development, the physico-chemical, organoleptic and color characteristics of a lactic acid drink enriched with coarsely ground rose hips and rose hip flour were determined. The informativeness of these characteristics was established, using appropriate statistical methods for the type of data processed. The appropriate amounts of both additives are defined. For the lactic acid drink obtained with coarsely ground rosehip berries, the optimal amount is 2.76 %, and with the addition of rosehip flour it is 0.53 %. The proposed tools can be used in the development of methods for the valorization of waste products from food production and their addition to dairy products.

Butter biscuits contain a large amount of fat to be oxidized during storage. The addition of biologically active substances from various natural sources to butter biscuits improves not only the physico-chemical but also their organoleptic properties. In this study, amaranth flour was used to obtain butter biscuits, in various quantities (5, 10, 15 and 20 %), in order to improve their physicochemical and sensory characteristics. An analysis of a total of 32 features describing changes in the physicochemical, geometric, organoleptic and optical properties of butter biscuits with the addition of amaranth was made. It has been determined that 12.87 % of amaranth flour improves the physicochemical and organoleptic characteristics of butter biscuits. It has been proven that the geometric characteristics, moisture content, active acidity, electrical conductivity, consistency, taste, two-color and one spectral index are sufficiently taken into account in the change in butter biscuits depending on the amount of amaranth flour added. The obtained results can be used to improve suitable and appropriate methods for the analysis of butter biscuits with vegetable additives. Also, the results can be used as preliminary basic data for future evaluations and studies related to the express automated analysis of biscuits. Amaranth flour, due to its special chemical composition and the main content of dietary fiber, can be used to obtain butter biscuits with functional properties.

In Bosnia and Herzegovina plum spirits are often made in small quantity production batches, involving pot still alembic vessels. In many cases the producer will utilize plums still retaining their stone during the fermentation process which results in important contributions to the overall complexity of final spirit aroma. Plum spirits are characterized by an intense fruity aroma. However, these spirits can also contain some harmful compounds. In this study were determined the concentration of the methanol and hydrocyanic acid (HCN) that are toxic and acetaldehyde and furfural that are harmful just if they are present in higher concentration. Plum spirits were obtained using three plum variety: Pozegaca, Stanley and Bilska rana (Buchler). The behavior of these major harmful compounds was followed during distillation, with their respective contents measured in the heads, hearts, and tails fractions. The most abundant compound was methanol, which is concentrated in the heart fraction, reaching a maximum value of 9668 mg·L-1 absolute alcohol, in the heart fraction of Bilska rana spirit. The concentration of HCN and furfural was influenced by the plum cultivar, the spirits made from the Stanley cultivar contained higher concentrations of these two compounds. The concentrations of harmful compounds are seen not to exceed the allowed limit if an adequate fraction of the heart and tail fractions are removed.

The research aims to develop a gluten-free biscuit from composite flour of maize, rice, buckwheat, and soybean by replacing wheat flour. Biscuits were prepared from four formulations of maize (40 parts), rice (20-35 parts), buckwheat (5-20 parts), and soybean (10 parts). The chemical, physical, textural, and sensory characteristics of the prepared biscuit were analyzed and compared with the control biscuit (wheat flour only). The fat (%), crude fiber (%), ash (%), and iron (mg%) of the formulated biscuits were significantly higher (p < 0.05) than the control biscuit, whereas phosphorous (mg/100 g) was found to be similar (p < 0.05). The spread ratio of all the formulated biscuits was significantly lower (p < 0.05) than the control biscuit. The hardness of formulated biscuits was found to be similar (p < 0.05) to the control biscuit, whereas the fracturability of the control biscuit was significantly higher (p < 0.05) than prepared gluten-free biscuits. The preference was high for the control biscuit than for gluten-free biscuits, but no formulations were found inferior based on sensory evaluation. The research concludes that other cereals and legumes excluding wheat have a good potential for the preparation of gluten-free biscuits.

This work reports the Uranyl (UO22+) extraction from water by the Triton X-100 / Tween-40 / D2EHPA / BMIMMeSO4 by two aqueous phases or cloud point extraction (CPE). The procedure has been developed to extract uranium (VI) using a mixture of non-ionic surfactants: Triton X-100 and Tween-40 in different contexts, and a mixture of lipophilic chelating extracting agent D2EHPA/ BMIMMeSO4. Several parameters such as the concentrations of Triton X-100, Tween-40, and uranium (VI) metal ions, temperature, solution pH have been studied by the 33 factorial design method, in order to find the optimum conditions for uranium (VI) extraction. The optimal extraction of uranium (VI) by micelle-mediated extraction (CPE) procedure was obtained for pH= 3.0, Na2SO4 (% w/w) = 9.0 and [UO22+] = 5.50 mM. This system has research value and application in wastewater treatment.

The Mech-Degla and Frezza dates (sorting gaps of the Deglet-Nour date) are Algeria's most common varieties of dates (Phoenix dactylifera L.). These dry dates are rich in sugars and can be transformed into various food products like syrup, which is used as a natural sweetener. This work aims to study the influence of cooking on the physicochemical properties of compote prepared from prickly pear and date syrup, compared to control compote. The date syrup is characterized by a high content of sugars (61.90 - 64.70 %), total acidity (0.20 - 0.21 %), ash (3.90 - 3.91 %), and total polyphenols (17.17 - 17.24 %). The prickly pear is a very water-rich fruit with a content of 84 % and a total soluble solids content of 14.5 %. Three formulas of compotes are elaborated on the prickly pear sweetened with two date syrups (Mech-Degla and Freeza) and with sucrose (control). Also, a strong impact of cooking on the compote’s physicochemical properties was established, especially, on the polyphenol contents that decrease after cooking, in addition to the titratable acidity, and the pH. The DPPH decrease to 52 - 68 % compared to the fruit and syrups DPPH (62.5 – 80.66 %).

Orange Fleshed Sweet Potato (OFSP) is a highly nutritious tuber, rich in vitamins, and a major source of micronutrients (beta-carotene, ascorbic acid and phenolic acid). The retention of these micronutrients during the conversion of OFSP to flour is limited by the choice of drying methods. There is a dearth of information for ascorbic acid and phenolic acid retention levels. Therefore, this study was designed to optimise the OFSP processing methods so that appreciable quantities of the micronutrients are retained in the conversion of OFSP to flour. Time study and Value stream mapping methods were used to establish a standard time for each operation and process improvement, respectively. Using the traditional methods, production time for the process was 2 days, 2 hrs, 44 mins. For the optimised process, the production time was 9 hrs, 5 min, 15 s. The processed OFSP flour had the following nutrient densities: betacarotene (0.00011 mgꞏg-1), ascorbic acid (1.76120 mgꞏg-1), and phenolic acid (0.24321 mgꞏg-1) at optimised conditions. Based on these results, it can be concluded that nutrients were retained in good measure for the OFSP (Mother’s Delight Variety) through improved drying and production times.

Farmers and distributors find it challenging to maintain broccoli as a fresh vegetable during shelf life. Novel packaging can be used to extend the shelf life and preserve the nutritional value of the plant. Innovative aspects of this package include the use of high latent heat phase change materials, such as short chain paraffins in the polymer matrix. The weight loss, DPPH radical scavenging activity, glucosinolates, total phenol and moisture content, texture, color and microbiological test, have been investigated for 15 days by 5 days’ interval of storage under refrigerator temperature using PE packages containing phase change material and PVC packaging with ozone pretreatment. According to the results, the sample was packaged in PE containing phase change material during 15 days of storage had the lowest microbial count and the least amount of weight loss, the highest total phenol content and the highest content of glucosinolates. During 15 days of storage, the samples treated with 1.6 ppm ozone and the novel packaging showed more freshness and crispness. In comparison to the control sample, the L, a, and b indicators changed the least in the sample packed in novel packaging. Therefore, broccoli's shelf life can be successfully extended by using novel packaging with better preservation of its durability, sensory properties, and nutritional value and freshness of the agricultural product.