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Iorga, S., Belc, N., Mosoiu, C., Apostol, L., Niculae, O.
Romanian consumer profile on food waste behaviour

Over 60% of the food waste and food loss in European households is considered to be ‘avoidable’. 20% of these have a reuse potential. All this considering that the households’ losses are the most expensive, meaning production, marketing and home processing costs.
The food waste issue became more and more relevant to Romanian market, since the 2013, when Agriculture and Food Ministry together with Environmental Ministry decided to create an extended working group, of public administrative experts, research, industry and other interested stakeholders from civic environment.
In respect to this, the authors present a national market research on Romanian consumer behavior toward foodwaste and food loss.
The research considered the urban population, as main generator of food waste or food loss, based on common knowledge that Romanian rural households are generally operating on self -sufficiency principles, reusing almost all food disposal on animal feed.
The research was conducted on a sample group of over 902 respondents, randomly selected, geografically and on city size basis structured.
Over 153 cities in Romania were included in research.
The method of investigation: CATI – Computer Assisted Telephone Interview
The error margin af the research: +/- 3.3%, σ = 0.05.
The results conducted to a median level of food waste of 10.4%, and a 0.83 kg/week/household, placing Romania on a median scale of foodwaste in UE. The results are coherent to the economical development of the country.

Paraskevopoulou, A., Pantazi, F., Papageorgiou, M.
Cake aroma profile as affected by wheat flour replacement with carob flour

Cakes are baked products highly appreciated by the consumers worldwide. Carob flour, produced by grinding the seedless carob pods, is an interesting source of insoluble fiber and compounds with antioxidant activity. Given the fact that it is caffeine and theobromine-free, it is also considered as a natural cocoa substitute that could be incorporated in many food formulations. The partial substitution of wheat flour by carob flour could be an alternative to supply the demand of healthier products with sensorial characteristics comparable to traditional ones.
In the present work the effect of carob flour addition on the aroma profile of pound cakes was compared to the aroma profile of cocoa powder-containing cakes as well as cakes prepared only with wheat flour (control). Headspace solid-phase microextraction (HS-SPME) combined with gas chromatography–mass spectrometry was employed and the SPME fiber coated with CAR/PDMS was used to extract volatiles from the headspace of the cake powdered samples (60 min at 60 °C under controlled stirring).A total of 125 volatile compounds were identified, i.e. 75, 108 and 105 in the control, carob flour and cocoa powder- containing cakes, respectively. Sixteen out of all the extracted volatiles were identified only in carob flour- containing cakes. From a qualitative point of view, the volatile profiles of carob and cocoa-containing cakes were very similar. However, from a quantitative point of view, the cakes differed significantly with the carob flour-containing one being notably richer than that of the other two samples.

Khomenko, I., Cappellin, L., Pedrotti, M., Farneti, B., Capozzi, V., Biasioli, F.
High-throughput analysis of food volatilome by direct injection mass spectrometry

Rapid, non-invasive and real-time analysis of food volatilome by direct injection mass spectrometry (DIMS) techniques contributes to the evaluation of food quality. Among DIMS application, we report three case studies show the potential of the PTR-ToF-MS technique in product characterization and process monitoring.

Kouřimská, L., Čítek, J., Dvořáková, B., Zadinová, K., Okrouhlá, M., Stupka, R.
Sensory Evaluation of Boar Taint Compounds

Boar taint is a very unpleasant odour released by the heating of fat of carcasses from male pigs. It is mainly associated with androstenone, skatole and indole, but other compounds are also involved. Sensory evaluation of samples from 16 DanBred boars age 121 to 136 days and the slaughter weight of 80 to 120 kg was performed by sensory profiling method. The samples were thermally heated and 6 descriptors were evaluated by 30 panellists using linear graphical oriented unstructured scale. The results showed that pleasantness of odour and pleasantness of taste were evaluated on the same level (45%), as well as the overall intensity of odour and flavour (53%). The intensity of boar odour was slightly higher (43%) comparing to the intensity of boar taste (40%). Stronger correlations were calculated between olfactometric descriptors than between taste descriptors. The pleasantness of taste and smell negatively related with the intensity of boar taste, odour and overall intensity of odour. The age was more important factor influencing the level of boar taint than the slaughter weight of animals. Meat from boars at the age of 135 and 136 days, significantly differed from the meat of younger animals, no matter on their carcass weights.

Popovici, C., Baerle, A., Tatarov, P.
Innovation strategies for creating advantage of walnuts (Juglans regia L.) bioactive compounds in foods

Walnut kernel (Juglans regia L.) is one of the most profitable domestic products with high demand in the EU countries. It is highly appreciated nut because of its unique organoleptic characteristics, biological and nutritional value. Potentially walnuts were used to obtain vegetable milk, not only able to exert health benefits, but also as an alternative to dairy based products. Processing steps and conditions to ensure chemical composition, physical and oxidative stability, microbiological safety and sensory properties of walnut milk were analysed. Recepies and technologies of obtaining beverages based on walnut milk with fruits, berries and grains are proposed. Study gives a detailed analysis of the fatty acid composition of the product by GC-chromatography. The highest content is in the mono- and polyunsaturated fatty acids, namely the linoleic, linolenic and arachidonic acids, which are of great nutritive and biological value. Analysis of walnut milk microstructure showed that sizes of oil drops in walnut milk are in the range of 0.45…5.40 microns (an average diameter of 2.70 microns). The results of this research showed high potential and positive view on walnut milk production, in agreement with the current demand of healthy products. These results offer new interesting expectations to continue with this research line and demand the application of innovation strategies of walnut bioactive compounds processing, being the main challenge to be faced in future studies.

Erim, F. B., Kalaycioğlu, Z., Kaygusuz, H., Döker, S., Tezcan, F., Yldız, O., Şahin, H., Can Z., Kolayli, S.
Bioactive components, antioxidant activities, and principal component analysis of two health benefit food groups from Anatolia: Monofloral honeys and honey-bee pollens

Honey is a natural food product which is well known for its valuable nutritional and medicinal qualities. The main purpose of this work is to reveal the essential mineral composition, antioxidant activity, total phenolic and vitamin B2 contents of 14 monofloral honeys and 6 honeydew honey samples from different botanical origins and different regions of Anatolia. Moreover, principal component analysis is applied to the all data for the possible differentiation of honeys from different botanical origins [1]. Vitamin B2 is an essential vitamin that can only be obtained from foods. However, the low vitamin B2 levels in food contents make difficult the quantitative determination of this vitamin. Thanks to the high florescence quantum yield of vitamin B2 (riboflavin), vitamin B2 contents of honey samples were determined by a capillary electrophoresis method coupled with laser induced florescence detector.
Bee pollen has been applied for centuries in traditional medicine. In comparison to the huge amount of worldwide reports on honey species, the research on the chemical composition of bee pollen is still scarce. This research aims to reveal the essential mineral composition, individual sugars, organic acids, total phenolic contents, and antioxidant activities of 10 bee pollen samples from different botanical origins and different regions of Anatolia. Organic acid contents are responsible for the microbial and digestive properties of this valuable product. All data were evaluated by principal component analysis to discriminate pollen samples according to their origins.

Santos, J., Nunes, A., Oliveira, M. B. P. P.
Food security and wild fruits: kiwiberry a proved source of bioactive compounds

Worldwide population is rapidly growing and an exponential need for food is expected to guaranty food security. Thus, it is necessary to find new food resources to fulfil this higher demand. Wild fruits represent a valuable and safe alternative to obtain nutritious and sustainable food. Kiwiberry, originally seen as an ornamental plant, has been receiving a growing interest due to their tasty and nutritious fruits. They belong to Actinidiaaraguta or A. purpurea species, existing different varieties and hybrids. Native from Eastern Asia, the fruits are small, with the pulp resembling the common kiwi fruit and a smooth edible peel. The kiwiberry production has been increasing in New Zealand, USA, Japan, Chile and some European countries.
A fully characterization of seven different varieties of kiwiberry (Ananasnaya, Geneva, Issai, Jumbo, Ken’s Red, Maki and Weiki) grown in Portugal was done to corroborate their health promoting traits. The nutritional composition (protein, fat, ashes and total dietary fiber) was assessed by AOAC INTERNATIONAL methods. Their vitamin C content, vitamin E and fatty acid profile was determined by spectroscopic and HPLC-DAD-FL and GC-FID methods, respectively. The phenolic profile of all varieties was studied by HPLC- DAD and their in vitro antioxidant capacity was also determined. A multivariate analysis was performed to determine the distinctive characteristics of each variety composition.
Although in the same range, significant differences were found between the kiwiberries composition and antioxidant capacity. The most discriminant features between the seven studied varieties were their bioactive compounds content and their correspondent antioxidant capacity.

Chatzidaki, M. D., Sotiroudis, G., Zoumpanioti, M., Bourlieu-Lacanal, C., Villeneuve, P., Xenakis, A.
Antioxidant activity of bioactive molecules in homogeneous and heterogeneous media

In recent decades there is an increasing interest from the food industry towards edible water-in-oil (W/O) systems that resemble the structure of plant oils [1], which can solubilize bioactive molecules of different polarity. In this context, carriers of antioxidants (AOs) that could possibly optimize their activity in different environments are particularly necessary [2]. The use of a W/O microemulsion as a carrier of AOs could be a solution.
In the present work, a microemulsion based on medium chain triglycerides [3, 4], was tested for its ability to dispose natural phenolic acids (p-hydroxybenzoic, protokatechuic and gallic), alcohols (tyrosol and hydroxytyrosol) and esters. Also isomers ofhydroxyphenylacetic acid (HPA) propyl esters were synthesized using lipase from Candida antarctica. The reaction took place in surfactantless microemulsions and the synthesized esters were then measured for their antioxidant capacity. All AOs were tested using complementary tests in lipophilic (electron paramagnetic resonance spectroscopy- radical scavenging assay), heterogeneous (conjugated autoxidizabletriene assay) or hydrophilic (oxygen radical absorbance capacity – fluorescein assay) environments.
It was found that the bioactives had a different behaviour when used at environment with different polarities probably due to the partition coefficient of acids and esters. Moreover, it was found that depending on the AO test, some bioactive molecules appeared to undergo enhanced scavenging properties compared to the others. This phenomenon is indicating the effect of a molecule’s morphology on its AO properties.
Altogether, these experiments proposed an integrated approach of the physico-chemical and other parameters that modulate the AO activity in various environments that are encountered in food products or along the digestive tract.

Najdenkoska, A., Petanovska-Ilievska, B.
Optimization of HPLC methods for simultaneous analysis of food colors

Optimization of HPLC methods in reverse-phase and reverse-phase ion-pair mode for simultaneous determination of 10 synthetic food dyes with similar chemical structure has been studied. The separation of food dyes were performed on stationary phases: LiChrosorb RP-18, Purospher STAR RP-18e and Chromolith RPe.
Two different types of mobile phases were used, the first one with presence of tetra- bytilammonium salt as ion-pair reagent and another without its presence. A gradient method was choosing as a better solution for separation of food dyes with similar chemical structure so four gradient programs were studied for that purpose. With selection of optimal extreme gradient conditions, simple and fast reverse-phase chromatographic method was obtained for simultaneously determination of dyes.
There are more benefits when reverse-phase mode is used, such as shorter equilibration time for stationary phase and more stable retention time of food synthetic dyes.

Nikolaidis, A., Moschakis, T.
Whey protein denaturation determined by a novel approach of analysis of difference-UV spectra

A novel approach in the analysis of difference-UV spectrophotometric data was implemented for determining the degree of denaturation of bovine serum albumin and whey protein isolate. Analysis was performed by subtracting separate spectra of native and denatured protein solutions at different denaturing conditions of temperature, pH and ethanol. Data on the kinetics of protein denaturation were compared to those from differential scanning calorimetry. The results provide evidence to a new methodology of protein denaturation evaluation which is sensitive and accurate.

Page 252 of 977 Results 2511 - 2520 of 9762