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Bordean ME, Ungur RA, Toc DA, Borda IM, Marțiș GS, Pop CR, Filip M, Vlassa M, Nasui BA, Pop A, Cinteză D, Popa FL, Marian S, Szanto LG, Muste S. Antibacterial and Phytochemical Screening of Artemisia Species. Antioxidants (Basel) 2023; 12:antiox12030596. [PMID: 36978844 PMCID: PMC10045255 DOI: 10.3390/antiox12030596] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 02/23/2023] [Accepted: 02/23/2023] [Indexed: 03/04/2023] Open
Abstract
Taking into account the increasing number of antibiotic-resistant bacteria, actual research focused on plant extracts is vital. The aim of our study was to investigate leaf and stem ethanolic extracts of Artemisia absinthium L. and Artemisia annua L. in order to explore their antioxidant and antibacterial activities. Total phenolic content (TPC) was evaluated spectrophotometrically. Antioxidant activity was evaluated by DPPH and ABTS. The antibacterial activity of wormwood extracts was assessed by minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) in Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Salmonella enteritidis cultures, and by zone of inhibition in Klebsiella carbapenem-resistant enterobacteriaceae (CRE) and Escherichia coli extended-spectrum β-lactamases cultures (ESBL). The Artemisia annua L. leaf extract (AnL) exhibited the highest TPC (518.09 mg/mL) and the highest expression of sinapic acid (285.69 ± 0.002 µg/mL). Nevertheless, the highest antioxidant capacity (1360.51 ± 0.04 µM Trolox/g DW by ABTS and 735.77 ± 0.02 µM Trolox/g DW by DPPH) was found in Artemisia absinthium L. leaf from the second year of vegetation (AbL2). AnL extract exhibited the lowest MIC and MBC for all tested bacteria and the maximal zone of inhibition for Klebsiella CRE and Escherichia coli ESBL. Our study revealed that AbL2 exhibited the best antioxidant potential, while AnL extract had the strongest antibacterial effect.
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Affiliation(s)
- Maria-Evelina Bordean
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 64 Calea Floresti, 400509 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Rodica Ana Ungur
- Department of Medical Specialties, Faculty of Medicine, “Iuliu Hațieganu” University of Medicine and Pharmacy, 8 Victor Babeș Street, 400012 Cluj-Napoca, Romania
| | - Dan Alexandru Toc
- Department of Microbiology, “Iuliu Hațieganu” University of Medicine and Pharmacy, 400012 Cluj-Napoca, Romania
| | - Ileana Monica Borda
- Department of Medical Specialties, Faculty of Medicine, “Iuliu Hațieganu” University of Medicine and Pharmacy, 8 Victor Babeș Street, 400012 Cluj-Napoca, Romania
- Correspondence: (I.M.B.); (G.S.M.)
| | - Georgiana Smaranda Marțiș
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 64 Calea Floresti, 400509 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
- Correspondence: (I.M.B.); (G.S.M.)
| | - Carmen Rodica Pop
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 64 Calea Floresti, 400509 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Miuța Filip
- Raluca Ripan Institute for Research in Chemistry, Babeș-Bolyai University, 30 Fântânele Street, 400294 Cluj-Napoca, Romania
| | - Mihaela Vlassa
- Raluca Ripan Institute for Research in Chemistry, Babeș-Bolyai University, 30 Fântânele Street, 400294 Cluj-Napoca, Romania
| | - Bogdana Adriana Nasui
- Department of Community Health, “Iuliu Hațieganu” University of Medicine and Pharmacy, 6 Louis Pasteur Street, 400349 Cluj-Napoca, Romania
| | - Anamaria Pop
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 64 Calea Floresti, 400509 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Delia Cinteză
- 9th Department-Physical Medicine and Rehabilitation, Carol Davila Univerity of Medicine and Pharmacy, 050474 București, Romania
| | - Florina Ligia Popa
- Physical Medicine and Rehabilitation Department, Faculty of Medicine, “Lucian Blaga” University of Sibiu, Victoriei Blvd., 550024 Sibiu, Romania
- Academic Emergency Hospital of Sibiu, Coposu Blvd., 550245 Sibiu, Romania
| | - Sabina Marian
- Faculty of Biology and Geology, Babeș-Bolyai University, 44 Republicii Street, 400015 Cluj-Napoca, Romania
| | - Lidia Gizella Szanto
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 64 Calea Floresti, 400509 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Sevastița Muste
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 64 Calea Floresti, 400509 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
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Pușcaș A, Mureșan A, Socaci S, Dulf F, Muste S, Fetea F, Semeniuc CA, Bunea A, Mureșan V, Pintea A. Cold pressed pumpkin seed oil fatty acids, carotenoids, volatile compounds profiles and infrared fingerprints as affected by storage time and wax-based oleogelation. J Sci Food Agric 2023; 103:680-691. [PMID: 36053837 DOI: 10.1002/jsfa.12180] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/21/2021] [Revised: 07/04/2022] [Accepted: 08/27/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Pumpkin seed and sunflower oil are rich in bioactive compounds, but are prone to oxidation during storage. Their fatty acids, carotenoid and volatile compounds and their Fourier-transform infrared (FTIR) profiles were studied during 8 months storage in order to assess the overall quality, but also to assess the impact of the oleogelation as conditioning process. RESULTS The fatty acids methyl esters were analyzed by gas chromatography-mass spectrometry (GC-MS). The linoleic acid was the most abundant in the oils (604.6 g kg-1 in pumpkin and 690 g kg-1 in sunflower), but also in oleogels. Through high-performance liquid chromatography (HPLC), lutein and β-carotene were determined as specific carotenoid compounds of the pumpkin seed oil and oleogel, in a total amount of 0.0072 g kg-1 . The volatile compounds profile revealed the presence of alpha-pinene for the pumpkin seed oil and oleogels and a tentative identification of limonene for the sunflower oil. Hexanal was also detected in the oleogels, indicating a thermal oxidation, which was further analyzed through infrared spectroscopy. CONCLUSIONS During 8 months storage, the decrease of polyunsaturated fatty acid total amount was 5.72% for the pumpkin seed oil and 3.55% for the oleogel, while in the sunflower oil samples of 2.93% and 3.28% for the oleogel. It was concluded that oleogelation might protect specific carotenoid compounds, since the oleogels displayed higher content of β-carotene at each storage time. Hexanal and heptanal were detected during storage, regardless of the oil or oleogel type. FTIR analysis depicts the differences in the constituent fatty acids resulting due to thermal oxidation or due to storage. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Andreea Pușcaș
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania
| | - Andruța Mureșan
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania
| | - Sonia Socaci
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania
| | - Francisc Dulf
- Department of Chemistry and Biochemistry, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania
| | - Sevastița Muste
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania
| | - Florinela Fetea
- Department of Chemistry and Biochemistry, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania
| | - Cristina Anamaria Semeniuc
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania
| | - Andrea Bunea
- Department of Chemistry and Biochemistry, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania
| | - Vlad Mureșan
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania
| | - Adela Pintea
- Department of Chemistry and Biochemistry, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania
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Igual M, Chiş MS, Păucean A, Vodnar DC, Muste S, Man S, Martínez-Monzó J, García-Segovia P. Valorization of Rose Hip ( Rosa canina) Puree Co-Product in Enriched Corn Extrudates. Foods 2021; 10:foods10112787. [PMID: 34829066 PMCID: PMC8618835 DOI: 10.3390/foods10112787] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2021] [Revised: 11/09/2021] [Accepted: 11/10/2021] [Indexed: 12/14/2022] Open
Abstract
Serious issues and challenges of the world’s population are represented by dwindling natural food resources and the scale-up of sustainable food manufacturing. Therefore, the valorization of co-products from the food industry represents new methods for food development. The principal goal of the study was to capitalize rose hip (Rosa canina) co-product powder in extrudates, highlighting its influence on extrusion parameters, physicochemical, and nutritional characteristics. The water absorption index, swelling index, and hygroscopicity increased with the rose hip co-product addition. Furthermore, water solubility index, expansion index, porosity, image parameters (area and perimeter) of the extrudates decreased. Lycopene, β-Carotene, Zea-esters, and lutein were the main carotenoids identified in the extrudates; whereas Catechin, Di-gallic acid, Procyanidin dimmer 1, Procyanidin dimmer 2, and Isorhamnetin-glucuronide were the main flavonoids. Strong Pearson correlations were identified between carotenoids, total flavonoids, vitamin C, total folate, and antioxidant activity. Valorization of the Rosa canina powder co-product led to value-added products—corn extrudates—rich in bioactive compounds.
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Affiliation(s)
- Marta Igual
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 València, Spain; (J.M.-M.); (P.G.-S.)
- Correspondence: ; Tel.: +34-96-3879-694
| | - Maria Simona Chiş
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăştur Street, 400372 Cluj-Napoca, Romania; (M.S.C.); (A.P.); (S.M.); (S.M.)
| | - Adriana Păucean
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăştur Street, 400372 Cluj-Napoca, Romania; (M.S.C.); (A.P.); (S.M.); (S.M.)
| | - Dan Cristian Vodnar
- Institute of Life Sciences, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3–5 Calea Mănăştur, 400372 Cluj-Napoca, Romania;
| | - Sevastița Muste
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăştur Street, 400372 Cluj-Napoca, Romania; (M.S.C.); (A.P.); (S.M.); (S.M.)
| | - Simona Man
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăştur Street, 400372 Cluj-Napoca, Romania; (M.S.C.); (A.P.); (S.M.); (S.M.)
| | - Javier Martínez-Monzó
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 València, Spain; (J.M.-M.); (P.G.-S.)
| | - Purificación García-Segovia
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 València, Spain; (J.M.-M.); (P.G.-S.)
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Păucean A, Mureșan V, Maria-Man S, Chiș MS, Mureșan AE, Șerban LR, Pop A, Muste S. Metabolomics as a Tool to Elucidate the Sensory, Nutritional and Safety Quality of Wheat Bread-A Review. Int J Mol Sci 2021; 22:ijms22168945. [PMID: 34445648 PMCID: PMC8396194 DOI: 10.3390/ijms22168945] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2021] [Revised: 08/13/2021] [Accepted: 08/17/2021] [Indexed: 01/20/2023] Open
Abstract
Wheat (Triticum aestivum) is one of the most extensively cultivated and used staple crops in human nutrition, while wheat bread is annually consumed in more than nine billion kilograms over the world. Consumers’ purchase decisions on wheat bread are largely influenced by its nutritional and sensorial characteristics. In the last decades, metabolomics is considered an effective tool for elucidating the information on metabolites; however, the deep investigations on metabolites still remain a difficult and longtime action. This review gives emphasis on the achievements in wheat bread metabolomics by highlighting targeted and untargeted analyses used in this field. The metabolomics approaches are discussed in terms of quality, processing and safety of wheat and bread, while the molecular mechanisms involved in the sensorial and nutritional characteristics of wheat bread are pointed out. These aspects are of crucial importance in the context of new consumers’ demands on healthy bakery products rich in bioactive compounds but, equally, with good sensorial acceptance. Moreover, metabolomics is a potential tool for assessing the changes in nutrient composition from breeding to processing, while monitoring and understanding the transformations of metabolites with bioactive properties, as well as the formation of compounds like toxins during wheat storage.
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Pușcaș A, Mureșan V, Muste S. Application of Analytical Methods for the Comprehensive Analysis of Oleogels-A Review. Polymers (Basel) 2021; 13:polym13121934. [PMID: 34200945 PMCID: PMC8230493 DOI: 10.3390/polym13121934] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2021] [Revised: 06/06/2021] [Accepted: 06/08/2021] [Indexed: 11/16/2022] Open
Abstract
Numerous empirical studies have already been conducted on the innovative fat-replacing system defined as oleogel, creating a real urge for setting up a framework for future research, rather than conducting studies with arbitrary methods. This study re-evaluates the utility of some analyses and states some conclusions in order to eliminate the reluctance of food processors and consumers towards the utilization of oleogels as ingredients. The review presents extensively the methods applied for the characterization of various oleogels, while highlighting their addressability or inconveniences. The discussed methods were documented from the research published in the last five years. A classification of the methods is proposed based on their aims or the utility of the results, which either describe the nano-structure and the network formation, the quality of the resulting oleogel or its suitability as food ingredient or other edible purposes. The general conclusions drawn for some classes of oleogels were also revisited, in order to ease the understanding of the oleogel behaviour, to encourage innovative research approaches and to stimulate the progress in the state of art of knowledge.
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Pușcaș A, Mureșan V, Socaciu C, Muste S. Oleogels in Food: A Review of Current and Potential Applications. Foods 2020; 9:E70. [PMID: 31936353 PMCID: PMC7022307 DOI: 10.3390/foods9010070] [Citation(s) in RCA: 95] [Impact Index Per Article: 23.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2019] [Revised: 12/24/2019] [Accepted: 12/27/2019] [Indexed: 02/06/2023] Open
Abstract
Legislative limitations of the use of trans and saturated fatty acids, the rising concerns among consumers about the negative effects of some fats on human health, and environmental and health considerations regarding the increased use of palm fat in food and biodiesel production drove to innovations in reformulating fat-containing food products. Oleogelation is one of the most in-trend methods for reducing or replacing the unhealthy and controversial fats in food products. Different edible oleogels are being formulated by various techniques and used in spreads, bakeries, confectioneries, and dairy and meat products. This review exclusively focuses on up-to-date applications of oleogels in food and mechanisms of gelation, and discusses the properties of new products. Research has produced acceptable reformulated food products with similar technological and rheological properties as the reference products or even products with improved techno-functionality; however, there is still a high need to improve oleogelation methods, as well as the technological process of oleogel-based foods products. Despite other strategies that aim to reduce or replace the occurrence of trans and saturated fats in food, oleogelation presents a great potential for industrial application in the future due to nutritional and environmental considerations.
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Affiliation(s)
- Andreea Pușcaș
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (A.P.); (S.M.)
| | - Vlad Mureșan
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (A.P.); (S.M.)
| | - Carmen Socaciu
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania;
| | - Sevastița Muste
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (A.P.); (S.M.)
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Chis M, Paucean A, Stan L, Muste S, Man S, Pop C, Pop A. Lactobacillus spicheri in rice sourdough adaptability and antioxidant potential. J Biotechnol 2019. [DOI: 10.1016/j.jbiotec.2019.05.163] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Chiș MS, Păucean A, Stan L, Suharoschi R, Socaci SA, Man SM, Pop CR, Muste S. Impact of protein metabolic conversion and volatile derivatives on gluten-free muffins made with quinoa sourdough. CyTA - Journal of Food 2019. [DOI: 10.1080/19476337.2019.1646320] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Maria Simona Chiș
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Adriana Păucean
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Laura Stan
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Ramona Suharoschi
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Sonia-Ancuța Socaci
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Simona Maria Man
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Carmen Rodica Pop
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Sevastița Muste
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
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Paucean A, Moldovan OP, Mureșan V, Socaci SA, Dulf FV, Alexa E, Man SM, Mureșan AE, Muste S. Folic acid, minerals, amino-acids, fatty acids and volatile compounds of green and red lentils. Folic acid content optimization in wheat-lentils composite flours. Chem Cent J 2018; 12:88. [PMID: 30078060 PMCID: PMC6078380 DOI: 10.1186/s13065-018-0456-8] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2018] [Accepted: 07/19/2018] [Indexed: 12/25/2022] Open
Abstract
The advanced biochemical characterisation of green, red lentil and wheat flours was performed by assessing their folic acid content as well as individual minerals, amino acids, fatty acids and volatile compounds. Moreover, a nutritionally improved wheat-lentil composite flour, with a content of 133.33 μg of folic acid/100 g, was proposed in order to assure the folic acid daily intake (200 μg) for an adult person. The wheat and lentil flours percentages used for the composite were calculated by using the equations for total material balance and folic acid content material balance. Bread was selected as model food for the composite flour due to its high daily intake (~ 250 g day-1) and to its great potential in biofortification. By this algorithm, two composite flours were developed, wheat-green lentil flour (22.21-77.79%) and wheat-red lentil flour (42.62-57.38%), their advanced biochemical characteristics being predicted based on the determined compositions of their constituents. The baking behaviour of the new developed wheat-lentils composite flours with optimised folic acid content was tested. In order to objectively compare the bread samples, texture profile analysis was considered the most relevant test. A good baking behaviour was observed for the wheat-red lentil bread, while for the wheat-green lentil composite flour, encouraging results were obtained.
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Affiliation(s)
- Adriana Paucean
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372, Cluj-Napoca, Romania
| | - Ovidiu P Moldovan
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372, Cluj-Napoca, Romania
| | - Vlad Mureșan
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372, Cluj-Napoca, Romania.
| | - Sonia A Socaci
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372, Cluj-Napoca, Romania
| | - Francisc V Dulf
- Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372, Cluj-Napoca, Romania
| | - Ersilia Alexa
- Banat's University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania" from Timisoara, 119 Calea Aradului, 300645, Timișoara, Romania
| | - Simona M Man
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372, Cluj-Napoca, Romania
| | - Andruţa E Mureșan
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372, Cluj-Napoca, Romania
| | - Sevastița Muste
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372, Cluj-Napoca, Romania
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Păucean A, Vodnar D, Mureșan V, Fetea F, Ranga F, Man S, Muste S, Socaciu C. Monitoring lactic acid concentrations by infrared spectroscopy: A new developed method for Lactobacillus fermenting media with potential food applications. Acta Alimentaria 2017. [DOI: 10.1556/066.2017.0003] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- A. Păucean
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372, Cluj-Napoca. Romania
| | - D.C. Vodnar
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372, Cluj-Napoca. Romania
| | - V. Mureșan
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372, Cluj-Napoca. Romania
| | - F. Fetea
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372, Cluj-Napoca. Romania
| | - F. Ranga
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372, Cluj-Napoca. Romania
| | - S.M. Man
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372, Cluj-Napoca. Romania
| | - S. Muste
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372, Cluj-Napoca. Romania
| | - C. Socaciu
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372, Cluj-Napoca. Romania
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Mureșan V, Danthine S, Mureșan AE, Racolța E, Blecker C, Muste S, Socaciu C, Baeten V. In situ analysis of lipid oxidation in oilseed-based food products using near-infrared spectroscopy and chemometrics: The sunflower kernel paste (tahini) example. Talanta 2016; 155:336-46. [DOI: 10.1016/j.talanta.2016.04.019] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2016] [Revised: 04/06/2016] [Accepted: 04/08/2016] [Indexed: 10/22/2022]
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Semeniuc CA, Rotar A, Stan L, Pop CR, Socaci S, Mireşan V, Muste S. Characterization of pine bud syrup and its effect on physicochemical and sensory properties of kefir. CyTA - Journal of Food 2015. [DOI: 10.1080/19476337.2015.1085905] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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