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The fruit, juice, and pomace of black chokeberry (Aronia melanocarpa) are a rich source of phenolic compounds and can be used to obtain enriched dairy products. Chokeberry fruit, due to its astringent taste, is less favorable or even unacceptable to consumers and is usually processed into juice, resulting in large quantities of pomace, which is often discarded as waste. The aim of this study is to valorize chokeberry fruit, juice, and pomace by incorporating them in different percentages (1, 2, and 3%) into yogurt as functional ingredients. The physicochemical (total solids content, fat, protein, titratable acidity, pH, color), textural (hardness, adhesion, cohesiveness, springiness, gumminess, and chewiness), antioxidant (DPPH scavenging activity and total phenolic content), and sensory characteristics of supplemented yogurts were investigated. The results showed that the addition of chokeberry pomace in yogurt increased their total solids content (from 11.46 ± 0.18% for the plain yogurt sample to 13.71 ± 0.18% for the yogurt sample with 3% chokeberry pomace), while the addition of fruit and juice decreased the protein content of the yogurt samples (from 4.35 ± 0.11% for the plain yogurt sample to 3.69 ± 0.15% for the yogurt sample with 3% chokeberry fruit and to 3.84 ± 0.1% for the yogurt sample with 3% chokeberry juice). There was no statistically significant change in the fat content of all samples of chokeberry-supplemented yogurt compared to plain yogurt. The pH of the yogurt samples decreased with the increase in the percentage of chokeberry fruit, juice, and pomace added to the yogurt (from 4.50 for the plain yogurt samples to 4.35, 4.30, and 4.20 for the yogurt samples supplemented with 1, 2, and 3% black chokeberry pomace). Inhibition of DPPH radical formation was higher in the yogurt samples with chokeberry fruit (57.84 ± 0.05%, 73.57 ± 0.11%, and 75.38 ± 0.05% inhibition for the samples with 1, 2, and 3% fruit) and pomace (up to 64.8 ± 0.11% inhibition for the sample with 3%), while total phenolic content decreased (from 392.14 ± 2.06 to 104.45 ± 2.63 µg/g) as follows: yogurt with chokeberry pomace > yogurt with chokeberry fruit > yogurt with chokeberry juice. The yogurt samples with the highest acceptance scores were the samples with 3% and 2% black chokeberry fruit, while the lowest acceptance score was obtained for the yogurt sample with 3% black chokeberry pomace. Chokeberry fruit, juice, and pomace can improve the physicochemical, textural, and antioxidant characteristics of yogurt, emphasizing that the antioxidant effect of yogurt could be substantially improved by the addition of chokeberry pomace due to its high phenolic content, while incorporation into yogurt is another way to valorize this by-product. [ABSTRACT FROM AUTHOR]

The objective of this study was to develop candelilla wax oleogels with hemp seed oil and olive oil and use them as a fat source in the development of new plant-based ice cream assortments. Oleogels were structured with 3 and 9% candelilla wax and characterized by oil-binding capacity, peroxide value and color parameters. The oil-binding capacities of 9% wax oleogels were significantly higher than those of 3% wax oleogels, while peroxide values of oleogels decrease with increasing wax dosage. All oleogel samples are yellow-green due to the pigments present in the oils and candelilla wax. Physicochemical (pH, titratable acidity, soluble solids, fat, protein) and rheological (viscosity and viscoelastic modulus) parameters of plant-based ice cream mixes with oleogels were determined. Also, sensory attributes and texture parameters were investigated. The results showed that titratable acidity and fat content of plant-based ice cream samples increased with increasing wax percentage, while pH, soluble solids and protein values are more influenced by the type of plant milk used. The plant-based ice cream sample with spelt milk, hemp oil and 9% candelilla wax received the highest overall acceptability score. The hardness of the plant-based ice cream samples increased as the percentage of candelilla wax added increased. [ABSTRACT FROM AUTHOR]

Ready-to-use vegetable salads are minimally processed products, rich in antioxidants, but are associated with a high microbiological risk and possibly, in some cases, with a high content of nitrites. The purpose of this study was to investigate the physicochemical and microbiological properties of different ready-to-use vegetable salad assortments on the Romanian market. Seventeen types of salad vegetables were evaluated for the determination of water activity, antioxidant activity and nitrite concentration and tested for the presence of microorganisms. The water activity of the samples varied from 0.873 to 0.933, and the IC50 values were between 1.31 ± 0.02 and 5.43 ± 0.04 µg/mL. Nitrites were present in all samples investigated (ranging from 290.6 to 3041.17 mg/kg). Staphylococci and Enterobacteriaceae were detected in 35.3% and 70.5% of the samples. Furthermore, 17.6% of the salads were contaminated with Escherichia coli, and Listeria was detected in 29.4% of the samples. Salmonella was detected in only one sample, and Faecal streptococci were not present in any of the samples. The results indicated high nitrite values and also revealed pathogens' presence. Producers should make more efforts to lower microbial contamination, while maximum limits for nitrites in vegetables should be set based on the impact on human health. [ABSTRACT FROM AUTHOR]

The recent investigations have shown that we assist at a distorted intake of polyunsaturated fatty acids. This problem is considered one of the harmful aspects of daily diet. In this context the development of functional food enriched with omega 3 compound must be considered. Purslane was considered a proper omega-3 fatty acids source because it leafy contains the highest polyunsaturated fatty acids amount than any other vegetable. In this study the effects of fresh purslane leaves on the physico-chemical characteristics of tomato sauce was investigated. The tomato sauces enriched with different fresh purslane leaves concentrations (in the range 1 - 10%, w/w) were subjected to one month monitoring and the specific parameters were measured (apparent viscosity, color, moisture, pH, total acidity, total soluble solids, ascorbic acid, and aw). For the analysis of followed parameters specific equipment was used: the ViscoMeter DV-I Prime, the colorimeter Chroma Meter CR-400, the moisture analyzer - WPS 110 S, the water activity meter - Aqualab Lite, the pH meter HQ11d and a refractometer N 20E. The ascorbic acid concentration was determinate using a High Performance Liquid Chromatography (HPLC) Shmadzu system coupled with Ultraviolet - visible (UV--Vis) detector. The addition of purslane to tomato sauce did not affect qualitatively the rheological properties of the sauce while addition of the leaves showed significant qualitative and quantitative differences. Moisture, total soluble solids, pH and total acidity values increased with increasing leaves content. These results indicate that the application of purslane leaves in tomato-based food products would be desirable and beneficial. [ABSTRACT FROM AUTHOR]

This study assesses the relationship between physico-chemical and microbiological parameters of fruits and vegetables waste which can be used as raw materials for composting. Two types of food waste were considered in this evaluation: fruits (apple, banana, orange and kiwi peels) and vegetables waste (potatoes peels, cabbage leaf and carrots peels). Several colonies of microorganisms were found on the fruits and vegetables waste. Staphylococci and simple bacilli are the main microorganisms identified on all food waste and were considered for the evaluation in this study. Most of staphylococci colonies were found on potatoes peel (2.34E+06 CFU g-1) and orange peels (2.03E+06 CFU g-1), while large colonies of simple bacilli were found on orange peels (2.14E+06 CFU g-1). Yeasts (2.44E+06 CFU g-1) were identified only on kiwi peels. Also, pH, electrical conductivity (EC), moisture (M) and nitrogen (N) content were determined. Cabbage leaf has the highest moisture (91%), followed by carrot peels (90%) and banana peels (88%), while the lowest moisture was registered for orange peels. The nitrogen content for each food waste sample evaluated is below 1%. Poisson regression analysis was used to assess relationship between microorganisms and physico-chemical indicators. Results showed that all four physico-chemical indicators used as predictors have a significant influence on microorganisms. [ABSTRACT FROM AUTHOR]

The presence of biogenic amine in food represents a quality indicator of acceptability. The intake of foods containing biogenic amines can present a health hazard through the direct toxic effect of these compounds. The biogenic amine contents in four samples of sauce used for salad enrichment were determined using HPLC. From the sampled fresh open after purchase, just two were identified with traces of biogenic amines. Of the nine biogenic amines under study, six of them were identified after 7 days after-sauces were open and stored in refrigeration: putrescine (1%), spermidine (1%), spermine (1%), tryamine (4%), phenylethylamine (72%) and histamine (21%). The total content for the identified amine in each sauce was 150.45 mg/g with a range from 2.55 mg/g to 112.75 mg/g. After 14 days in three sauces was identified one type of biogenic amine namely: putrescine, spennidine and phenylethylamine. [ABSTRACT FROM AUTHOR]

Raw milk is a valuable food whose quality is important regarding both milk consumption and manufacturing of other dairy products. In this study, principles of traditional production and the characteristics of cow Vidraru hard cheese are presented. The aim of this study was to investigate the effect of different seasons on the variations of row milk and Vidraru cheese composition. The technology process of hard cheese production was described in details. Different samples of raw milk and cheese were taken during spring, summer, autumn and winter and their physico-chemical properties were examined. The chemical composition of cow milk is influenced by seasonal feeding. Vidraru semi hard cheese is a traditional cheese characterized by ripening at ambient conditions and smoking. [ABSTRACT FROM AUTHOR]