<abstract><title style='display:none'>Abstract</title>In present study, the effects of carbon sources (glucose, lactose, sucrose, galactose, maltose and soluble starch) and nitrogen sources (casein peptone, whey protein, soy peptone, yeast, tryptone, beef extract and peptone) on activity of cell envelope proteinases (CEP), specific activity, protein content, OD600 value and pH in MRS broth fermented by <italic>Lactobacillus plantarum</italic> LP69 were investigated by individual factor experiment. The results indicated that carbon and nitrogen sources have significant influence on the activity of CEP and specific activitys of <italic>L. plantarum</italic> LP69, glucose, maltose, casein peptone and peptone are superior to other selected carbon and nitrogen sources. The optimum concentrations of glucose, maltose, casein peptone and peptone for <italic>L. plantarum</italic> LP69 are 2%, 2%, 1% and 1%; the activity of CEP are 19.52U/mL, 21.13U/mL, 13.49U/mL and 20.61U/mL, respectively.</abstract>

Effects of Carbon and Nitrogen Sources on Activity of Cell Envelope Proteinase Produced by <italic>Lactobacillus plantarum</italic> LP69

<abstract><title style='display:none'>Abstract</title>The present study is focused on the determination of optimized activity conditions of peroxidase (POD) of turnip (<italic>Brassica rapa</italic>). The enzyme is extracted from turnip with 0.5M Na2HPO4 (pH7.0). Peroxidase activity is evaluated by monitoring the oxidation of guaiacol to tetraguaiacol in the presence of hydrogen peroxide (H2O2). Before the optimization of peroxidase activity from a turnip by response surface methodology (RSM), a preliminary step is conducted for each studied parameter (pH, temperature, and NaCl concentration). Further, RSM following Box-Behnken design is used in order to refine the optimization of the conditions. Response surface analysis showed that parameter values with the highest peroxidase activity are 5.9, 29.8°C, and 1.07M for pH, temperature, and NaCl, respectively. Under these experimental conditions, peroxidase activity is found to be 4027.25U/mg. The obtained experimental value agrees with that of the calculated one, indicating the pertinence of the developed model for the optimization of peroxidase activity.</abstract>

Optimization of Peroxidase Activity of Turnip (<italic>Brassica rapa</italic>) Using Response Surface Methodology

<abstract><title style='display:none'>Abstract</title>The effect of hydrolysis temperature (45, 50, 55, 60 and 65°C), pH (7.0, 7.5, 8.0, 8.5 and 9.0), enzyme to substrate (E/S) ratio (1.0, 1.5, 2.0, 2.5 and 3.0%), substrate concentration (2, 3, 4, 5 and 6%) and hydrolysis time (30-240min) on antioxidant peptides hydrolysated from goat’s milk casein by Alcalase was investigated using single factor experiment. In order to obtain high DPPH radical-scavenging activity, metal-chelating activity and superoxide radical scavenging activity, the optimal conditions were hydrolysis time of 150 min, temperature of 50°C, pH 8.0, E/S ratio of 2.0% and substrate concentration of 4.0%. The hydrolysis time, hydrolysis temperature, pH, E/S ratio and substrate concentration had a significant influence on degree of hydrolysis, metal-chelating activity, DPPH and superoxide radical scavenging activity on casein hydrolysate of goat milk by Alcalase, the results were beneficial for further provide theoretical basis for production of antioxidant peptides.</abstract>

School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021,

Effect of Temperature, pH, Enzyme to Substrate Ratio, Substrate Concentration and Time on the Antioxidative Activity of Hydrolysates from Goat Milk Casein by Alcalase

<abstract><title style='display:none'>Abstract</title>In this paper, the quality changes of fresh dumpling wrappers during storage were studied by measuring the changes of microbial growth, color, pH, texture, cooking property, moisture content and distribution of raw dumpling wrappers. The correlation of these indicators was analyzed. The results showed that the dumpling wrappers had generated lots of microorganisms during storage and the pH value decreased gradually. The dumpling wrappers had browning and the color became darker. The texture of the dumpling wrappers changed obviously. The original structure of raw dumpling wrappers were destroyed, the water distribution is uneven and migration to the surface. The apparent index of raw dumpling wrappers has a significant correlation with the internal change, which provides a certain guiding significance for maintaining the good quality of dumpling wrappers.</abstract>

Quality Changes of Fresh Dumpling Wrappers at Room Temperature

<abstract><title style='display:none'>Abstract</title><italic>Lactobacillus bulgaricus</italic> is a common yogurt starter in dairy production. But the viable counts of the bacteria in the productions are relatively low during free-drying and storage which is not good for its commercial production. In order to obtain a medium with high activity and high density for bacterial cultured, the experiments and regression analysis were conducted by Box-Behnken design in this study, and a model was established to predict the influence of glucose (9-11 g·L−1), casein hydrolysate (15-17 g·L−1) and glutamate (6.5-7.5 mg·L−1) on viable counts of <italic>L. bulgaricus</italic> and. The results showed that the glucose, 9.5 g·L−1; casein hydrolysate, 15.5 g·L−1; glutamate, 7.0mg·L−1, the number of viable bacteria of <italic>L. bulgaricus</italic> could reach (2.95±0.07) ×109, which was very similar to the predicted value of the model of 3.00×109 cfu·mL−1, indicating that the optimized conditions and models used were feasible and effective. The optimized medium components can improve the viable counts of bacteria which are useful from its application in industrial production.</abstract>

Optimization of Culture Medium for <italic>Lactobacillus bulgaricus</italic> using Box-Behnken Design

<abstract><title style='display:none'>Abstract</title>Freshly harvested pumpkin seed was processed into flour namely; raw (RPSF), fermented (FPSF), germinated (GPSF) and roasted (ROPSF). Various pumpkin seed flour obtained were investigated for nutritional properties using standard methods. Protein was higher in the fermented flour (35.85%) while the roasted flour (46.31%) possessed the highest fat content. Results obtained from processed pumpkin seed flour further revealed that glutamic acid (10.45-13.02 g/100g) and linoleic acid (134.72-419.70 µg/ml) were the most abundant amino acid and fatty acid, respectively. Processed pumpkin seed flour contained appreciable amount of minerals and demonstrated very good functional properties. It can be concluded that subjecting pumpkin seed to various processing methods enhanced its nutritional properties and may find application in food industry.</abstract>

Nutritional Evaluation of Fermented, Germinated and Roasted Pumpkin (<italic>Cucurbita maxima</italic>) Seed Flour

<abstract>
<title style='display:none'>Abstract</title>
The aim of this study was to compare selected physicochemical properties, the fatty acid profile, and the content of vitamins A and E in plain yogurt (Y) made from cow’s (YC), goat’s (YG), and sheep’s milk (YS), and to monitor changes in these parameters within the shelf life of the analyzed products. The products were supplied by three manufacturers. Each group consisted of yogurts from three different batches, and each batch was represented by two products. The quality of the first product was analyzed in the middle of shelf life, and the quality of the second product was analyzed at the end of shelf life (E, last day). The products were stored at a temperature of 4○C until analysis. An analysis performed at date M demonstrated that YC had the highest (p ≤ 0.05) values of yellowness (b*) and titratable acidity, and the lowest (p ≤ 0.05) content of vitamins A and E; YG had the highest (p ≤ 0.05) values of redness (a*) and the lowest (p ≤ 0.05) value of b*; YS had the highest (p ≤ 0.05) values of lightness (L*) and pH, the highest (p ≤ 0.05) content of vitamins A and E, and the lowest (p ≤ 0.05) values of a* and titratable acidity. YC and YS were characterized by higher (p ≤ 0.05) values of chroma (C*) than YG. YC and YG were characterized by higher (p ≤ 0.05) values of UFA/SFA, MUFA/SFA, DFA/OFA, and n-6/n-3 PUFA ratios, compared with YS. The n-6/n-3 PUFA ratio was also higher (p ≤ 0.05) in YG than in YC. In comparison with YC, YG and YS had higher (p ≤ 0.05) values of the PUFA/SFA ratio and EFA concentrations, and the highest (p ≤ 0.05) values were noted in YS. Measurements conducted at date E revealed a decrease (p ≤ 0.05) in the value of a* and vitamin E content in YC, an increase in the value of L* in YG, and an increase in the value of a*, a decrease in the values of b*, C* and pH, and a decrease in vitamin E content in YS. Titratable acidity increased (p ≤ 0.05) in all types of Y. Changes in the nutritional value of fat (a decrease in the values of UFA/SFA, MUFA/SFA, and PUFA/SFA ratios, a decrease in EFA concentrations, and an increase in the n-6/n-3 PUFA ratio) were significant (p ≤ 0.05) only in YC. The results of the study indicate that YG was characterized by the highest stability, and YC was characterized by the lowest stability during storage.
</abstract>

Changes in the Quality of Plain Yogurt Made From Cow’s, Goat’s, and Sheep’s Milk Within the Shelf Life

<abstract>
<title style='display:none'>Abstract</title>
The objective of this study was to compare the effects of extrusion cooking and roasting on the nutritional composition of the blend obtained from rice, soybean, millet and corn flours. Two different flour compositions with different proportions of ingredients were prepared. Roasting process was conducted at 160°C for a duration of 30 minutes, whereas extrusion cooking was performed at 129°C for approximately 5 minutes. Chemical analysis was carried out on all four samples. The findings revealed that the moisture and carbohydrate content in the extrusion-cooked samples (A and B) were higher than in the roasted samples (A’ and B’). In contrast, crude fat content, crude fiber content, and ash contents were higher in roasted samples (A’ and B’) compared to extrusion-cooked samples (A and B). The protein content of samples A, A’, B and B’ was found to be 10.67%, 8.47%, 14.64% and 9.18%, respectively. This proven protein content is higher in extruded composite flours (A and B). Additionally, calcium and iron contents were higher in the roasted samples, with sample B’ having the highest calcium and iron contents. Tannin content and phytic acid content was also higher in the roasted samples, with sample B’ having the highest tannin and phytic acid content. In conclusion, extrusion cooking increased nutritional content while reducing anti-nutritional components in the composite flour, suggesting its potential as a preferred processing method to maintain nutritional quality.
</abstract>

Effects of Extrusion Cooking Over Roasting on Retention of Nutritional Quality of Composite Flour Prepared From Soyabean, Millet, Corn and Rice Blend

<abstract>
<title style='display:none'>Abstract</title>
This <italic>in silico</italic> study has been designed to validate ethnomedicinal properties of some Himalayan fermented ethnic beverages against varied high-altitude sicknesses. Traditional beverages like <italic>tongba</italic>, <italic>chhyang</italic>, <italic>nigar</italic> and finger-millet <italic>raksi</italic> (supplemented with ethnomedicines like <italic>khokim</italic> and <italic>chimphing</italic>) were considered in this study which were sampled from villages situated in Singalila Ridge of the Himalayas. Seven major metabolites such as ethyl alpha-D-glucopyranoside; meranzin; auraptene; cis-vaccenic acid; cyclo(pro-gly); cyclo(leu-pro); and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one were investigated <italic>in silico</italic> to provide insights to their efficiency in alleviating major altitude illnesses (pulmonary edema and hypoxia); high-altitude respiratory infections; pain or inflammation; cardiovascular problems; gastrointestinal diseases and disorders; and high-altitude neurological diseases and disorders. Computational tools such as Molinspiration Chemoinformatics, SwissADME, Molsoft program and vNN-ADMET were employed to evaluate physicochemical properties, pharmacokinetics and ADMET parameters. Binding affinities were computed using Auto Dock Tools. <italic>In silico</italic> pharmacokinetics and ADMET revealed bioactivity potentials of selected metabolites which are associated to treat high-altitude sickness. A total of 175 combinations of receptor-ligand docking interactions were considered out of which 141 combinations exhibited a binding energy score of ≤ -5 and 29 combinations scored ≤ -7. Outcome of this computational research affirm the effectiveness of high-altitude’s traditional drinks in healing high-altitudinal stresses.
</abstract>

<italic>In Silico</italic> Insights into the Efficacy of Darjeeling Himalaya’s Traditional Fermented Beverages To Combat Various High-Altitude Sicknesses

<abstract>
<title style='display:none'>Abstract</title>
Wheat grain has health-promoting properties that are related to the content of phenolic acids in its composition, among which ferulic acid, syringic acid, p-coumaric acid and vanillic acid predominate acting as potent natural antioxidants. The study evaluated the phenolic acid (PA) content and grain yield of hybrid wheat genotypes (Hyland, Hywin) compared to the common variety (Patras), grown under an integrated system at two nitrogen rates of 60 (N60) and 120 (N120) kg·ha−1, under varying hydrothermal conditions during three growing seasons. The effects of genotype, cultivar and the interaction of cultivar and hydrothermal conditions on the phenolic acid profile, except for synapic acid, phydroxybenzoic acid and salicylic acid, and grain yield were confirmed in favour of the hybrid cultivars. The concentration of total phenolic acids (TPAs) and ferulic acid in the grain of the hybrid cultivar Hyland was higher and, in addition, greater yield stability of this cultivar under varying hydrothermal conditions was shown in the analysed years of the study. The grain of the common variety Patras was characterised by advanced content of p-hydroxybenzoic acid, and that of the hybrid variety Hywin by p-coumaric, caffeic and syringic acids. Higher TPAs content and lower grain yield of the varieties were observed in the 2018/2019 drought season. Higher nitrogen fertilisation (N120) compared to N60 significantly increased TPAs content and grain yield of Hyland and Hywin hybrid varieties. Fertilisation with N120 compared to N60 increased TPAs content by 4.2% and promoted higher concentrations of ferulic and syringic acids in the wheat cultivars tested.
</abstract>

Content of Phenolic Acid and Yielding of Hybrid Wheat in Response to Growing Year Under Integrated Management

<abstract>
<title style='display:none'>Abstract</title>
Rhubarb (<italic>Rheum rhaponticum</italic> L.) is a valuable source of active components responsible for laxative, antibacterial, diuretic, anti-inflammatory and anti-cancer properties. On the other hand, ozone being an allotropic form of oxygen, due to its potential is a powerful antimicrobial agent. Treatment of rhubarb petioles with gaseous ozone, especially at a concentration of 50 ppm, for 30 minutes had a positive result on the microbiological stability and quality of the finished material. Sensory evaluation of prepared beers enriched without ozonated and ozonated rhubarb pulp showed that wheat beer with the addition of ozonated (50 ppm) rhubarb pulp was characterized by a balanced aroma and taste. The physico-chemical analysis of wheat beers demonstrated that the increasing concentration of ozone had an impact on, among others, increased the degree of final real attenuation (by 21.97%), decreased pH (by 18.43%) and energy value (by 36.30%), but had a negative impact on the content of ethyl alcohol (by 17.32%) compared to the control beer. Among the analyzed beers enriched with rhubarb, the beer product with the addition of ozonated (50 ppm) rhubarb was the most microbiologically stable. The research shows that wheat beers enriched with fragmented rhubarb can be a new trend to expand the range of wheat beers, and the use of gaseous ozone, especially at a concentration of 50 ppm for 30 minutes, can be a trend to extend the microbiological stability of beers, especially craft beers.
</abstract>

The Use of Gaseous Ozone to Reduce the Microbial Load of Rhubarb (<italic>Rheum</italic> L.) Petioles as an Additive to Craft Wheat Beers

<abstract>
<title style='display:none'>Abstract</title>
Rhubarb (<italic>Rheum rhaponticum</italic> L.) is a vegetable that, despite many health-promoting properties, contains large amounts of oxalic acid, which has a negative impact on human health. Treatment of rhubarb petioles with gaseous ozone is one way to improve their quality by changing their chemical properties. As part of the research, an analysis of the mechanical and chemical properties of rhubarb petioles was performed. The analyzes showed that the applied doses of ozone of 10 ppm during 1, 3 and 5 minutes lowered the concentration of oxalic acid during 5 days of tests performed after the ozonation treatment. The most favorable effect on the reduction of oxalic acid, amounting to 36%, was caused by gaseous ozone at a concentration of 10 ppm during 5 minutes compared to the control. In addition, it was noted that on the 1st and 3rd day after using ozone gas, the antioxidant activity of the tested raw material increased significantly. Also on the same days of testing, the total amount of polyphenols increased as a result of the use of ozone fumigation. The largest increase in the total amount of polyphenols, amounting to 12%, was observed for a dose of 10 ppm 5 minutes on the 1st day after the ozonation treatment compared to the control variant. In turn, no positive effect of the ozonation process on the content of vitamin C and the value of destructive force during three-point bending of rhubarb leaf petioles was noted.
</abstract>

Modification of the Intensity of Compounds Biosynthesis in the Petioles of Rhubarb (<italic>Rheum rhaponticum</italic> L.) Induced by the Ozonation Process

<abstract><title style='display:none'>Abstract</title> The quality of cereals is very important for both human and animal nutrition. Fusarium mycotoxins include a great number of compounds. Trichothecenes, zearalenone (ZEN) and fumonisins are the major Fusarium mycotoxins occurring in cereal grains, animal feeds and forages. Conditions that predispose to mycotoxin production by Fusarium species include humidity, temperature, aeration and substrate type. Even if a great number of fungal metabolites have been designated as mycotoxins, a small number are known to have significant animal/human health and economic significance. For this, the world-wide impact of mycotoxins on human and animal health is likely underestimated and the future in this area is to identify additional specific biomarkers and group of biomarkers that can be used to establish the exposition of human and animals to individual mycotoxins.</abstract>

Department of Bromatology, Hygiene, Nutrition, Faculty of Pharmacy, Iuliu Haţieganu University of Medicine and Pharmacy Cluj-Napoca, Romania

Department of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Spain

Department of Toxicology, Faculty of Pharmacy, Iuliu Haţieganu University of Medicine and Pharmacy Cluj-Napoca, Romania

Occurence of Fusarium Mycotoxins in Wheat from Europe – A Review

<abstract><title style='display:none'>Abstract</title>The objective of the present study was to standardise the duration and temperatures of the conventional oven drying methods for best physical and sensory characteristics of dried tomato. The experiment consisted of two factor factorial design (3*2) with three levels of drying temperature (70°C, 80°C and 90°C) and two levels of drying duration (7 and 8 hours) with three replications. An improved and high yielding variety (Cochoro) of tomato released in 2007 for processing and widely grown in <italic>Ziwai</italic> (Maki), Ethiopia was used. Prior to drying, individual tomato fruits were washed and sliced into uniform thickness (8mm); then, the slices were placed on to the drying trays in a single layer to facilitate uniform drying in hot air oven set at predetermined temperatures per the respective treatments. Data were collected on different physical and sensory attributes and analysed using SAS software (version 9.2). The results showed that titratable acidity, total soluble solids and water absorption capacity were significantly (p≤0.001) increased due to the interaction of degree of temperature and duration of oven drying. In contrast, pH and water activity decreased as the drying temperature and duration increased. Drying at 70°C for 7 hours produced dried tomatoes with the highest sensorial acceptability and physical attributes while higher temperatures (80, 90°C) and longer duration (9 hours) significantly detract the quality of dried tomato. Hence, it is possible to add value and preserve tomatoes through oven drying at the right temperature and optimum duration.</abstract>

Effect of Duration and Drying Temperature on Characteristics of Dried Tomato (<italic>Lycopersicon esculentum</italic> L.) Cochoro Variety

<abstract><title style='display:none'>Abstract</title>Four popular spices black pepper (<italic>Piper nigrum</italic> L.), cumin (<italic>Cuminum cyminum</italic> L.), coriander (<italic>Coriandrum sativum</italic> L.) and cardamom (<italic>Elettaria cardamomum</italic>) were analyzed for their oil composition by GC-MS. Thirty compounds were identified in the black pepper oil and the main components were β-caryophyllene (20.225 %), sabinene (18.054 %), limonene (16.924 %), α-pinene (9.171 %) and α-phellandrene (5.968 %). Twenty five compounds were identified in the cumin oil – cuminaldehyde (30.834 %), 3-caren-10-al (17.223 %), β-pinene (14.837 %), γ–terpinene (11.928 %), 2-caren-10-al (8.228 %) and pcymene (6.429 %). Twenty nine compounds were identified in the coriander oil – β-linalool (58.141 %), α-pinene (8.731 %), γ-terpinene (6.347 %) and p-cymene (5.227 %). Twenty nine compounds were identified in the cardamom oil – α-terpinyl acetate (39.032 %), eucalyptol (31.534 %), β-linalool (4.829 %), sabinene (4.308 %) and α-terpineol (4.127 %). The antimicrobial activity of essential oils against pathogenic (<italic>Escherichia coli</italic> ATCC 25922, <italic>Escherichia coli</italic> ATCC 8739, <italic>Salmonella</italic> sp. (clinical isolate), <italic>Staphylococcus aureus</italic> ATCC 6538P, <italic>Proteus vulgaris</italic> G) microorganisms by disc-diffusion method was examined. Gram-positive bacteria were more sensitive to the oils (inhibition zones being between 8 and 12.5 mm) and the minimum inhibitory concentration was more than 600 ppm; Gram-negative bacteria were less sensitive. The obtained essential oils are suitable for use as biopreservative agents.</abstract>

Department of Microbiology, University of Food Technologies, 26 Maritza Blvd, Plovdiv 4002,

Department of Biochemistry and molecular biology, University of Food Technologies, 26 Maritza Blvd, Plovdiv 4002,

Department of Essential oils, University of Food Technologies, 26 Maritza Blvd, Plovdiv 4002,

Department of Wine and Brewing, University of Food Technologies, 26 Maritza Blvd, Plovdiv 4002,

Chemical Composition and Antimicrobial Activity of Essential Oils from Black Pepper, Cumin, Coriander and Cardamom Against Some Pathogenic Microorganisms

<abstract><title style='display:none'>Abstract</title>Pumpkin processing into puree, juice, candied fruit and pumpkin seed oil results in large amount of by-products. Pumpkins are rich in carotenes, vitamins, minerals, pectin and dietary fibre. The aim of the current study was to evaluate effect of pumpkin pomace and pumpkin residue powder on wheat bread quality. The total content of carotenes was analyzed by spectrophotometric method. The initial increase of pumpkin residue addition indicated increase in loaf volume, which started to decrease at higher amounts. Sensory evaluation (appearance; surface, crust; porosity; texture, crumb; taste, and flavour) of wheat bread with pumpkin revealed very high consumer acceptance except sample with 50% pomace addition. Total carotene content and colour b* value in wheat bread increased by adding pumpkin by-products. It is recommended to add 5% and 10% of pumpkin powder and no more than 30% of pumpkin pomace (calculated per 100 kg of flour) to dough for production of wheat bread with pumpkin by-product additions.</abstract>

Quality Parameters Of Wheat Bread Enriched With Pumpkin (<italic>Cucurbita Moschata</italic>) By-Products

<abstract><title style='display:none'>Abstract</title>Agro-industrial co-products derived of fruit processing represents an important source of bioactive compounds as fiber, antioxidants and prebiotics. The objective of this work was to determine the content of fiber, antioxidant capacity and prebiotic activity of three flours obtained from commonly co-products (banana peel, apple peel, and carrot bagasse). The results showed a higher total fiber content in carrot bagasse, and lower in apple peel. Significantly differences were found in antioxidant activity. Fruit co-products flours were a suitable carbon source increasing specific growth rate with a reduction in duplication time as compared to glucose. The prebiotic activity was positive in the three co-products, all flours survived at pH 1.0 and showed resistance to simulated gastric acid for about 60 min. Banana peel, apple peel and carrot bagasse showed to be a good source of bioactive compounds as fiber and antioxidants and can be used as prebiotics for lactic acid bacteria.</abstract>

Evaluation of Agro-Industrial Co-Products as Source of Bioactive Compounds: Fiber, Antioxidants and Prebiotic

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