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Apple pomace resulting from juice processing and thermal processing (50 °C/12 h and 80 °C/5 h) were optimized in order to obtain apple pomace powders with an organoleptic profile suitable as ingredients in food products. Proximate composition (moisture, titratable acidity, ash, soluble substances, and fat content) was analyzed using ISO standard methods. The Folin–Ciocâlteu method, a DPPH (2,2-Diphenyl-1-picrylhydrazyl) test, and flavonoid determination were used to assess antioxidant potential and bioactive compound contents. Antimicrobial potential and cytotoxic and anti-proliferative potential were also assessed. Aroma was characterized by a volatile compound analysis performed using ITEX/GC-MS for the by-products, the powder, and some muffins developed with the proposed functional ingredient. For the sensory analysis of muffins, the acceptability was evaluated using the hedonic test and texture analysis was done using the CT3 Texture Analyzer. The cytotoxic potential of the methanol extracts of the by-products ranged between 70.42 and 78.80%. The hedonic test revealed that the evaluators highly appreciated the aroma, which was attributed to the volatile compounds responsible for the pleasant aroma. The addition of 20% apple pomace powder led to similar texture and sensory scores to the reference samples. [ABSTRACT FROM AUTHOR]

The aim of this study was to produce Bologna sausages rich in unsaturated fatty acids and to evaluate this replacement on the structural characteristics. For the purpose of a comparative analysis, three different types of sausages were produced, distinct only in the type of fat used: I. sausages obtained with pork backfat (PBF), II. sausages produced with oleogel formed from refined sunflower oil and glycerol monostearate (GM_OG), and III. with candelilla wax oleogel (CW_OG). The meat composition was also analyzed to better understand the process in the dynamics and the finished products were analyzed both uncooked and cooked. The enhanced oil-binding capacity of oleogels suggests their potential value as substitutes for saturated fats (>99%). In terms of meat composition textural analysis, the highest hardness value was registered for PBF_C of 25.23 N, followed by a CW_OG_C of 13.08 N and a GM_OG_C of 12.27 N. However, adhesiveness, cohesiveness, springiness index, and gumminess showed similar values between samples. Reformulation of products with oleogels as a fat source abundant in mono- and polyunsaturated fatty acids resulted in uncooked products exhibiting reduced hardness values of 49.01 N (CW_OG_US) and 40.51 N (GM_OG_US), compared to 65.03 N (PBF_US). Color results of the cross-section color can indicate the potential for consumer acceptance due to the reduced color differences between the conventional and oleogel samples. [ABSTRACT FROM AUTHOR]

Polyphenols are ubiquitous by-products in many plant foods. Their intake has been linked to health benefits like the reduced incidence of cardiovascular disease, diabetes, and cancer. These bioactive compounds can be successfully extracted from Boletus edulis mushrooms with acidic water. However, such extract could influence the sensory or textural properties of the product to be enriched; this inconvenience can be avoided by microencapsulating it using spray drying. In this study, the Vienna sausages were reformulated by replacing 2% of the cured meat with microcapsules containing an acidic aqueous extract of Boletus edulis mushrooms and by replacing ice flakes, an ingredient that represents 22.9% of the manufacturing recipe, with ice cubes from the same extract aiming to obtain a polyphenol enriched product. The results showed a higher content of polyphenols in sausages with extract (VSe; 568.92 μg/g) and microcapsules (VSm; 523.03 μg/g) than in the control ones (455.41 μg/g), with significant differences for 2,4-dihydroxybenzoic acid, protocatechuic acid, and 1-O-galloyl-β-D-glucose. However, because of the oxidative stress caused to the microcapsules by the extract's spray drying, VSm had the highest oxidation state. PV and TBARS levels varied with storage time in all formulations, but given the short period tested, they were well below the allowed/recommended limit. The extract, as such, negatively affected the appearance, odor, and taste of Vienna sausages. The microcapsules, instead, determined an increase in their acceptance rate among consumers; they also prevented moisture loss and color changes during storage. In conclusion, microcapsules are more suitable for use as a polyphenol enrichment ingredient in Vienna sausages than the extract. [ABSTRACT FROM AUTHOR]

Mango is a fruit consumed worldwide, but generates wastes, which have potential to be valorised, because they possess compounds with demonstrated positive implications for the consumer's health. For this reason, in the present study, biscuits with mango pulp and powders developed from its wastes were developed. The chemical composition was determined for the mango peel, pulp, and seed according to AOAC procedures, but also for the mango biscuit and a reference. The total phenolic content (TPC) was assessed with the Folin-Ciocâlteu method, while the antioxidant potential was tested using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. Titratable acidity and alkalinity were also determined. The textural and colour parameters of the mango-based biscuit were compared with those of a reference. The newly developed product was rich in proteins (7.26%), due to the inclusion of mango peel and seed powders, and presented increased fat content. The mango-based biscuit registered a TPC of 123.90 mg GAE/100 g, while the seed had a higher TPC of 3893.33 mg GAE/100 g. High antioxidant potential was determined for the mango waste ingredients (94.76% RSA DPPH inhibited for the seed and 93.9% RSA DPPH inhibited for the peel), but for the mango-based biscuit the antioxidant potential was lower. The hardness of the mango biscuit was high and the colour was different from that of the reference; thus, more studies regarding an optimal formulation are still necessary. [ABSTRACT FROM AUTHOR]

The COVID-19 infectious disease spread in the world represents, by far, one of the most significant moments in humankind's recent history, affecting daily activities for a long period of time. The data available now allow important modelling developments for the simulation and prediction of the process of an infectious disease spread. The current work provides strong insight for estimation and prediction mathematical model development with emphasis on differentiation between three distinct methods, based on data gathering for Romanian territory. An essential aspect of the research is the quantification and filtering of the collected data. The current work identified five main categories considered as the model's inputs: inside temperatures (°C), outside temperatures (°C), humidity (%), the number of tests and the quantified value of COVID-19 measures (%) and, as the model's outputs: the number of new cases, the number of new deaths, the total number of cases or the total number of deaths. Three mathematical models were tested to find the optimal solution: transfer vector models using transfer functions as elements, autoregressive-exogenous (ARX) models, and autoregressive-moving-average (ARMAX) models. The optimal solution was selected by comparing the fit values obtained after the simulation of all proposed models. Moreover, the manuscript includes a study of the complexity of the proposed models. Based on the gathered information, the structure parameters of the proposed models are determined and the validity and the efficiency of the obtained models are proven through simulation. [ABSTRACT FROM AUTHOR]

The work proposes an original method for modeling and simulating the triggering of 110 kV interconnection power lines in case of common faults, such as transient or persistent faults. Urban and industrial areas, surrounding urban areas, require a high energy consumption that is being supplied through 110 kV overhead power lines, responsible for distributing power to the industrial and domestic consumers. High voltage distribution power lines are most prone to failure, due to their exposure, affecting a large number of consumers if a fault occurs. Faults of power lines in service certify that currently there is no perfectly controllable operation mode in terms of load rating, environmental factors, insulation resistance, or mechanical resistance, which would allow total avoidance of faults, it is only possible to reduce the impact they have on the network as a whole. Mathematical models have been developed to determine the experimental voltage and current responses describing the fault propagation, expressed as a 7th-degree polynomial curve, as a second-order transfer function or as the Gaussian model type. By comparing these mathematical models, the most probable answers that can lead to the development of a control structure for rapid identification of a fault were obtained, with the possibility of triggering the line protection relay. In the final part of the manuscript, the viability of applying artificial intelligence techniques, for the approached fault management application, is proven. The developed control structure evaluates the nature of the fault and determines a faster reaction of the line protection causing an increase in the performance of the distribution service. [ABSTRACT FROM AUTHOR]

Evaluation of fenugreek (Trigonella foenum-graecum L.) and dark wheat flour (type 1250) blends was performed, and the effect of fenugreek flour on the physicochemical, textural, microbiological, and sensory characteristics of wheat bread was studied. The fenugreek flour was blended with wheat flour at different levels: 2%, 5%, and 8% for preparing bread samples. Even if a decrement of bread's crumb textural properties was recorded with fenugreek flour addition, the improved content in protein, ash, fiber, and antioxidant compounds was noticeable. The results of the sensory analysis indicated that the bread sample fortified with 2% and 5% fenugreek flour has the highest acceptability score. However, considering the health benefits of fenugreek bioactive compounds and their influence on overall quality of bread, it can be concluded that bread supplementation up to 5% fenugreek flour is optimal. [ABSTRACT FROM AUTHOR]

Background. Meat processing involves the use of saturated fatty acids that are characteristic of animal fats, but their repeated consumption is associated with various adverse health effects. The present research investigates the effects of the complete substitution of pork backfat with sunflower oil as a source of unsaturated fatty acids in meat processing on texture, rheology and fat loss. Materials and methods. The impact of the replacement on meat batters and meat pastes was analyzed in terms of texture, rheology and fat loss. Finished products were analyzed both uncooked and after having been prepared for consumption (cooked for 5 minutes) with and without casings. Two experimental prototypes were designed and produced: Vienna sausages with 100% refined sunflower oil as a fat source and conventional Vienna sausages with 100% pork backfat as a fat source. Results. Texture analysis revealed no significant differences in hardness, cohesiveness, and gumminess between conventional and reformulated meat batters. However, after thermal treatments, meat pastes obtained with pork backfat exhibited higher hardness values (32.17 N and 35.67 N) than those processed with sunflower oil (10.93 N and 14.09 N). Fat loss assessments indicated optimal fat retention in sunflower oil-based samples, particularly in cooked sausages (5.77%), suggesting better stability during processing and consumption than in the conventional cooked sample (11.61%). Rheological analysis demonstrated higher values for viscoelastic properties in pork backfat samples than in those containing sunflower oil; for all samples, no crossover points were observed, as the storage modulus G' was higher than the loss modulus G'' and both moduli increased with increasing frequency. Concerning the characterization of finished products, for uncooked sausages with casings, the sausages reformulated with sunflower oil had higher hardness values than conventional ones (53.90 N vs 40.93 N). Despite this difference, both samples prepared for consumption (cooked) without a casing exhibited similar hardness values (7.81 N and 7.43 N). Conclusion. From the point of view of physical and structural characterization, the replacement of pork backfat (saturated fat) with sunflower oil can preserve the properties of meat batters and cooked products. Additionally, there is the advantage of using the current production process and the potential to obtain healthier, more nutritious meat products due to the lipid profile of vegetable oil. [ABSTRACT FROM AUTHOR]