<abstract xmlns="http://www.w3.org/1999/xhtml">

The highest-quality peaches [<italic>Prunus persica</italic> (L.) Batsch] are cultivated in areas with sunny summers, therefore the territory of the Autonomous Province of Vojvodina is a favourable region for their production. Peaches are usually consumed fresh, canned, or dried and represent a great source of the essential nutrients. Osmotic dehydration is a well-known preservation method that relies on mild temperatures and requires low energy. Research conducted at the Faculty of Technology Novi Sad has introduced sugar beet molasses as an efficient osmotic solution for drying various food samples. In this research, peach samples were osmotically treated in sugar beet molasses, and the goal was to investigate the impact of different solution concentrations, temperatures, and immersion time on the mass transfer rate and the efficiency of treatment. The results have shown that the mass transfer rate during the osmotic treatment of peach samples in sugar beet molasses was the most intensive at the beginning of the process, at the highest solution concertation, and at the highest temperature. In accordance with the results, diffusion occurred most rapidly during the first three hours of the process; therefore, processing time can be reduced.
</abstract>

Mass transfer rate and osmotic treatment efficiency of peaches

<abstract xmlns="http://www.w3.org/1999/xhtml">

This study had as a goal to carry out the drying of red grape pomace (RGP) using a 2 × 3 factorial design. The design of the experiment included combinations of time and temperature in order to achieve the lowest possible moisture levels and examine losses in precious polyphenols, but also the effect on the antioxidant properties of RGP extracts. Drying for 6 hrs at 80°C (D6/80) provided RGP with a satisfactory moisture level (11%). A comparison with untreated (fresh) RGP revealed that drying significantly decreases the polyphenol and anthocyanin pigments’ content. This decline was accompanied by a decrease in both the ferric-reducing power and antiradical activity of the RGP extracts. Although necessary for long-term RGP stability, drying should be implemented with caution because improper drying may have severe effects on the polyphenolic composition and antioxidant activity.
</abstract>

Vine & Beverage Sciences, University of West Attica

Green Processes & Biorefinery Group, Department of Food Science & Nutrition, School of Agricultural Sciences

The combined effect of time and temperature during oven drying on red grape pomace polyphenols, pigments, and antioxidant properties

<abstract xmlns="http://www.w3.org/1999/xhtml">

Due to its nutritional and nutraceutical qualities, wild garlic (<italic>Allium ursinum</italic> L.) has great potential for use in the food and pharmaceutical industries. The availability of this plant is limited to the spring season, and it is perishable immediately after harvest. Osmotic dehydration (OD) is verified as an effective pre-treatment to improve sustainability by reducing the water content of raw material with minimal negative effect on its nutritive and sensorial qualities. In this study, OD of wild garlic leaves in aqueous solution of sucrose and salt was analysed at three temperatures and after diverse immersion times. The effects of the processing time and temperature on the dry matter content, water loss, and solid gain were evaluated using response surface methodology and analysis of variance. Some components in the samples were determined before and after OD. The results showed that during OD, the dry matter content of wild garlic increased from 7.91 ± 1.08% to 51.51 ± 1.34%. The maximum achieved values for water loss (0.6189 ± 0.0146 g/g i.s.) and solid gain (0.2417 ± 0.0146 g/g i.s.) indicated a good dehydration level. In the osmotically dehydrated wild garlic, the amount of analysed minerals decreased, sodium and sugar increased, and the content of protein, cellulose, and fat did not change – compared to the fresh sample.
</abstract>

Osmotic dehydration of wild garlic in sucrose–salt solution

<abstract xmlns="http://www.w3.org/1999/xhtml">

This work aims to study the effect of milk powder incorporation on the nutritional and sensory quality of our traditional indigenous food, <italic>bhakka</italic>. Different samples were prepared replacing the rice flour by milk powder at different ratios (2.5:97.5, 5:95, 7.5:92.5, 10:90). <italic>Bhakka</italic> prepared from 100% rice flour was considered as control. Sensory-related results showed that 7.5% milk powder and 92.5% rice flour can be mixed to prepare an acceptable quality. The proximate analysis showed protein content of 5.18% in rice flour <italic>bhakka</italic> and 6.7% in milk-powder-incorporated <italic>bhakka</italic>. The milk-powder-incorporated <italic>bhakka</italic> had a fat content of 1.51%, crude fibre content of 0.18%, crude protein content of 6.70%, total ash content of 0.44%, and carbohydrate content of 62.3%, which was higher than that of rice flour <italic>bhakka</italic>. The product prepared can help in combating protein–energy malnutrition, adds a new taste as well as value to our traditional indigenous food.
</abstract>

Department of Food Technology, Central Department of Food Technology

Department of Food Technology, Central Campus of Technology

Rajiv Gandhi University of Health Science

Milk powder incorporation in the cereal-based Nepalese indigenous food <italic>bhakka</italic> and its quality assessment

<abstract xmlns="http://www.w3.org/1999/xhtml">

Based on the UNEP Food Waste Index Report 2021, approximately 931 million tons of food waste were generated in 2019, with nearly 570 million tons of that waste occurring in households. Hunger affects more than 800 million people worldwide. Furthermore, the non-consumption of food accounts for 8-10% of global greenhouse gas emissions. Therefore, food waste generation has significant environmental, societal, and economic consequences. The circular economy (CE) is an economic model that seeks to reduce waste and extend resource life. The purpose of this study is to examine and present the connections between the CE, the Sustainable Development Goals (SDGs), and food waste management. Food waste management is commonly regarded as an environmental issue. Still, it also offers vital economic and social benefits for sustainable development. The first section of the research looks at the function of food waste management in the transition to a circular economy. The second part of this study examines the SDGs in food waste management and circular economy. The findings revealed that the most significant connections and synergies between food waste management, circular economy practices, and SDG targets could be found in SDG 2 (Zero Hunger) and SDG 12 (Responsible Consumption and Production). Both goals have high scores for direct and indirect contributions.
</abstract>

The role of circular economy in food waste management in fulfilling the United Nations’ sustainable development goals

<abstract xmlns="http://www.w3.org/1999/xhtml">

Tongba, a millet-based fermented ethnic drink of the Limbu and other Nepalese-Tibetan communities, is consumed in the highlands of Singalila Ridge of the Himalayas and the adjoining high-altitude places of Nepal, the northern and north-eastern parts of India, and the Tibetan Plateau and is valued for its ethnomedicinal properties. In this research, the GCMS-based metabolite profiling of an authentic sample of tongba was carried out, identifying various bioactive metabolites. Several biologically active components, such as glycoside, amino acids, fatty acids, and other long-chain hydrocarbon derivatives, terpenoids and phenol, were detected in tongba, which have therapeutic properties against various high-altitude illnesses. Probable biosynthesis routes of those compounds in tongba’s broth were also studied, where many similarities were noticed with the Japanese beverage sake. The key finding of this metabolomic investigation was the detection of bioactive ethyl-α-D-glucopyranoside and cyclo(L-Leu-L-Pro) with abundant peak areas, which confirmed tongba’s therapeutic importance in high-altitude illnesses and its metabolomic similarities with sake.
</abstract>

Molecular Biology and Tissue Culture Laboratory

Department of Tea Science, University of North Bengal, Rajarammohanpur

The Himalayan ethnic beverage tongba with therapeutic properties in high-altitude illnesses and metabolomic similarities to Japanese sake

<abstract xmlns="http://www.w3.org/1999/xhtml">

The role of selenium has increased after the discovery of the first seleno-enzyme in the human body. Selenium supports growth, the immune system, the reproductive organs, thyroid and muscle function, has an antioxidant effect, and protects against free radicals. The recommended daily intake of selenium for adults is 55 µg/day, which cannot be covered with food alone in selenium-deficient areas. That is the reason why we chose as our research topic the production of functional food – in this research: milk – in which the selenium level has been elevated naturally.
In our work, we supplemented six Holstein-Friesian cattle feeds with a daily 1, 2, 4, and 6 mg/individual organic selenium, and then we measured the selenium content by ICP-MS. With a selenium enrichment of 1 mg/day, a 60% increase in selenium content was achieved, as the selenium content of milk increased from 32.93 µg/kg to 52.79 µg/kg. With the 2, 4, and 6 mg supplementation, the milk contained 97.2, 182.69, and 231.31 µg/kg selenium respectively. The latter is seven times more than the selenium content of the control sample. We have developed a recommendation for the amount of naturally selenized milk that should be consumed for different age groups. In our opinion, milk with increased selenium content could contribute to improving the selenium status of the population.
</abstract>

University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management

Sapientia Hungarian University of Transylvania

MATE Hungarian University of Agriculture and Life Sciences

The role of selenium in nutrition and the manufacturing of selenium-enriched milk

<abstract xmlns="http://www.w3.org/1999/xhtml">

The different varieties of cheese are fermented dairy products with high nutritional value, which have been part of the healthy human diet for centuries. Cheeses are characterized by complex and diverse microbiota carrying beneficial, spoilage, or foodborne pathogen bacteria. Harmful bacteria originate from the production chain. Identification and characterization of microorganisms in cheese are important nutritional, food safety, and technological issues. During this study, <italic>Citrobacter braakii</italic> EC-PS1 and <italic>Macrococcus caseolyticus</italic> Li-PT1 bacteria strains, isolated on selective mediums from two artisanal cheeses, were identified by way of 16S rDNA gene sequence analysis. Their antibiotic resistance and NaCl stress tolerance were also determined <italic>M. caseolyticus</italic> Li-PT1 showed tolerance to 6.5% and 10% NaCl. The increasing NaCl concentration above 15% contributed to the decrease of viability in bacteria. The increasing NaCl concentration to 10% contributed to the decrease of viability in <italic>C. braakii</italic> EC-PS1 bacteria. The identified bacterial species exhibited different levels of resistance to the tested antibiotics <italic>C. braakii</italic> EC-PS1 showed resistance to chloramphenicol, ampicillin, and streptomycin, whereas <italic>M. caseolyticus</italic> Li-PT1 was susceptible only to two antibiotics (erythromycin, tetracycline) out of the eight tested.
</abstract>

Assessment of sodium chloride tolerance and antibiotic resistance of <italic>Citrobacter braakii</italic> EC-PS1 and <italic>Macrococcus caseolyticus</italic> Li-PT1 isolated from artisanal cheeses

AHEAD OF PRINT

Volume 16 (2023): Issue 1 (November 2023)

Volume 15 (2022): Issue 1 (December 2022)

Volume 14 (2021): Issue 1 (December 2021)

Volume 13 (2020): Issue 1 (October 2020)

Volume 12 (2019): Issue 1 (December 2019)

Volume 11 (2018): Issue 1 (December 2018)

Volume 10 (2017): Issue 1 (October 2017)

Volume 9 (2016): Issue 1 (December 2016)

Volume 8 (2015): Issue 1 (January 2015)

Acta Universitatis Sapientiae, Alimentaria

Acta Universitatis Sapientiae, Alimentaria publishes original papers and surveys in all field of Food Science. All papers will be peer-reviewed. Papers published in current and previous volumes can be found in Portable Document Format (.pdf) form at the address: www.acta.sapientia.ro.  Why subscribe and read  Acta Universitatis Sapientiae is a series of scientific and academic journal published by the Sapientia Hungarian University of Transylvania. The journal is full of information about the newest results of food science, including food analytical chemistry, chemical, biochemical, physicochemical and biological properties of food, processing designed to protect food from spoilage caused by microbes, presence in food of harmful foreign substances, the newest results of human nutrition, food composition and the most effective methods for determination the nutritive value, food quality, food adulteration and food production.  Why submit  The printed and online versions of the papers are identical. Series Alimentaria is indexed with full text in CAB Abstracts and Global Health. Our publishing policy includes peer-reviewing in order to filter the scientifically acceptable papers, improve the quality of papers, avoid plagiarism, avoid multiple submissions. Submitted papers should not be considered for publication by other journals. The author is responsible for obtaining, if needed, the permission for publication of peer authors or other institutional authorities. Authors are required to prepare their paper carefully, including reference to any paper they used results from, well demarcating their own results. In the unlikely event when we become aware of ethics violation, we do not hesitate to publish corrections, clarifications, even retract the paper with appropriate apologies, as the case may be. We agree with Committee on Publication Ethics in promoting integrity in research publication.  Rejection Rate   20%   Archiving  Sciendo archives the contents of this journal in Portico - digital long-term preservation service of scholarly books, journals and collections.  Plagiarism Policy  The editorial board is participating in a growing community of Similarity Check System's users in order to ensure that the content published is original and trustworthy. Similarity Check is a medium that allows for comprehensive manuscripts screening, aimed to eliminate plagiarism and provide a high standard and quality peer-review process.  Article Processing Charge (APC)  The journal does not have article processing charges (APCs) nor article submission charges. 

Acta Universitatis Sapientiae, Alimentaria

Volume 15 (2022): Issue 1 (December 2022)

Mass transfer rate and osmotic treatment efficiency of peaches

The combined effect of time and temperature during oven drying on red grape pomace polyphenols, pigments, and antioxidant properties

Osmotic dehydration of wild garlic in sucrose–salt solution

Milk powder incorporation in the cereal-based Nepalese indigenous food bhakka and its quality assessment

The role of circular economy in food waste management in fulfilling the United Nations’ sustainable development goals

The Himalayan ethnic beverage tongba with therapeutic properties in high-altitude illnesses and metabolomic similarities to Japanese sake

The role of selenium in nutrition and the manufacturing of selenium-enriched milk

Assessment of sodium chloride tolerance and antibiotic resistance of Citrobacter braakii EC-PS1 and Macrococcus caseolyticus Li-PT1 isolated from artisanal cheeses

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