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

School of Food and Biological Engineering

Shaanxi University of Science and Technology

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

<abstract xmlns="http://www.w3.org/1999/xhtml">Encapsulation is a process of incorporation of bioactive substances in a specific matrix. It results in increasing and/or maintaining of the biological agent concentration in the food matrix or the fermentation system. The encapsulation process is influenced by various factors. The aim of the present work was to investigate the influence of alginate type and concentration, homogenization rate and the oil phase amount in the preparation of capsules rich in olive oil. It has been found that emulsions obtained with medium viscosity alginate were characterized by better stability. To establish the joint influence of the factors was used screening design experiment, the optimization features selected being temperature, centrifugal and microscopic stability. The optimal levels of the factors were established and they we applied for capsule preparation. The obtained capsules showed maximum stability and possibility to be used in dairy product manufacture.</abstract>

Department “Technology of wine and brewing”

University of Food Technologies – Plovdiv

Department “Biochemistry and molecular biology”

Department “Technology of milk and dairy products”

Optimization of Conditions for Obtaining Alginate/Olive Oil Capsules for Application in Dairy Industry

<abstract xmlns="http://www.w3.org/1999/xhtml"><italic>Bifidobacterium bifidum</italic> BB01 was microencapsulated by extrusion method with sodium alginate. This paper aimed to study the survival rate of microencapsulating <italic>Bifidobacterium bifidum</italic> BB01 in simulated gastrointestinal conditions, resistance to artificial bile salt and stability during storage. Results showed non-microencapsulated <italic>Bifidobacterium bifidum</italic> BB01 were more susceptible than microencapsulated under simulated gastrointestinal conditions, and microencapsulated <italic>Bifidobacterium bifidum</italic> BB01 exhibited a lower population reduction than free cells during exposure to simulated gastrointestinal, The enteric test showed that the microorganism cells were released from the monolayer microcapsules, double microcapsules and trilayer completely in 40min. The viable counts of monolayer microcapsules, double layer microcapsules and triple layer microcapsules decreased by nine magnitudes, four magnitude and one magnitude after 2h, respectively. Moreover, in fruit orange, pure milk and nutrition Express, the optimum storage times of free <italic>Bifidobacterium bifidum</italic> BB01, monolayer microcapsules, double layer microcapsules and triple layer microcapsules were 21 days, 21 days, 28 days and more than 35 days at 4°C, but at room temperature the optimum storage time were 7 days, 14 days, 21 days and more than 28 days, and the viable counts were maintained at 1×106 CFU g−1 or more.</abstract>

Effect of Microencapsulation on Survival and Stability of Bifidobacterium bifidum BB01 Exposed to Simulated Gastrointestinal Conditions and in Different Food Matrices

<abstract xmlns="http://www.w3.org/1999/xhtml">The properties of nanoparticles have been used in a wide range of potential applications in food industry, medicine, microbial biotechnology, cosmetics, environmental production. Research results of evaluation of the effect of Fe3O4 and TiO2 nanoparticles applicated in large concentration limits on some parameters of pigmented yeast strain <italic>Rhodotorula gracilis</italic> CNMN-Y-30 are presented in this paper. It was established that nanoparticles selected for study caused toxic effects on β-caroten accumulation and activity of antioxidant enzyme catalase depending on concentration and nanostructure. The strong correlation between concentration of nanoparticles and evaluated components has been revealed at studied yeast strain. Coefficients of correlation varied in limits R2 = 0.623... 0.951. For the first time, the determination of β-carotene accumulation and catalase activity rate as functional tests for estimation of toxicity of nanoparticles for pigmented yeast strain <italic>Rhodotorula gracilis</italic> was effectuated. Thus, it was established that adaptive response of yeast strain to the presence of Fe3O4 and TiO2 nanoparticles has been manifested by modification of the processes of β-carotene biosythesis and catalase activity.</abstract>

Effect of Fe3O4 and TiO2 Nanoparticles on Catalase Activity and β-Carotene Content at Pigmented Yeast Strain <italic>Rhodotorula gracilis</italic>

<abstract xmlns="http://www.w3.org/1999/xhtml">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 xmlns="http://www.w3.org/1999/xhtml">Antioxidant peptides can inhibit lipid peroxidation and scavenging free radicals, maintain the balance of free radicals, and against a variety of diseases. Response surface methodology was used to optimize process conditions for producing antioxidative peptides from goat’s milk casein hydrolysate with Alcalase. The results suggested that the optimal process parameters were: temperature at 62.5°C, pH 8.9, E/S ration at 2.5%, substrate concentration at 4.4% and hydrolysis time was 173min). Metal-chelating effect, superoxide anion radical scavenging activity and 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity were shown to be 87.21±0.88%, 49.18±1.42% and 69.07±1.26% respectively under the optimal condition. The actual and predicated value were closely which indicated the optimized data fit well to model and the optimized parameters are reliable.</abstract>

Shaanxi University of Science & Technology

Enzymolysis Technology Optimization for Production of Antioxidant Peptides from Goat Milk Casein

<abstract xmlns="http://www.w3.org/1999/xhtml">As part of measures to combat protein shortages in form of meat analogues, extrusion processing conditions for the development of Texturized Vegetable Protein (TVP) from under-utilized sources (Lima bean and African oil bean seed) are analysed. Optimum parameters for processing were established as being: barrel temperature (92.45°C), screw speed (101.48 rpm), feed moisture (59.63%) and African oil bean seed protein concentrates (AOBSPC) of 1%. Concentrations of essential amino-acids were also found to be significant (0.90-7.3%) with a near absence of anti-nutritional factors (0.0022–1.0008) g/kg. Sensory evaluation showed that TVP5 (100% LBPC) compared favourably with the control sample (cooked meat) in overall acceptability. An Acceptable and nutritious meat analogue had been developed.</abstract>

Department of Food Technology, Faculty of Technology

Department of Food Science and Technology, College of Agriculture

Development of Texturized Vegetable Protein from Lima Bean (<italic>Phaseolus lunatus</italic>) and African Oil Bean Seed [<italic>Pentaclethrama crophylla</italic> (Benth)]: Optimization Approach

<abstract xmlns="http://www.w3.org/1999/xhtml">In recent years, the development of agricultural industry clusters is rapid in China. As a main producing area of bananas, the Hainan Ledong Industrial Cluster’s competitiveness is of great significance to the development of the whole banana industry in China. This paper first analyzed the cultivation of tropical banana and the market share of bananas in each region, and then analyzed the competitiveness of Ledong banana industry cluster through the GEM (Groundings- Enterprises- Markets) model. The results showed that the GEM model score was 456 points, and the domestic cluster competitiveness exceeded the average level. The “factor pair” socre suggested that the scores of the structure, strategy and competition of the enterprise were low, which restricted the development of Ledong banana industry cluster.</abstract>

Study on The Industrial Cluster of Tropical Bananas Based on Gem Model

AHEAD OF PRINT

Volume 27 (2023): Issue 2 (December 2023)

Volume 27 (2023): Issue 1 (June 2023)

Volume 26 (2022): Issue 2 (December 2022)

Volume 26 (2022): Issue 1 (June 2022)

Volume 25 (2021): Issue 2 (December 2021)

Volume 25 (2021): Issue 1 (June 2021)

Volume 24 (2020): Issue 2 (December 2020)

Volume 24 (2020): Issue 1 (June 2020)

Volume 23 (2019): Issue 2 (December 2019)

Volume 23 (2019): Issue 1 (June 2019)

Volume 22 (2018): Issue 2 (December 2018)

Volume 22 (2018): Issue 1 (August 2018)

Volume 21 (2017): Issue 2 (December 2017)

Volume 21 (2017): Issue 1 (June 2017)

Volume 20 (2016): Issue 2 (December 2016)

Volume 20 (2016): Issue 1 (June 2016)

Volume 19 (2015): Issue 2 (December 2015)

Volume 19 (2015): Issue 1 (July 2015)

Volume 18 (2014): Issue 2 (December 2014)

Volume 18 (2014): Issue 1 (June 2014)

Volume 17 (2013): Issue 2 (December 2013)

Volume 17 (2013): Issue 1 (June 2013)

Acta Universitatis Cibiniensis. Series E: Food Technology

 Publishing House and Owner: Lucian Blaga University of Sibiu, Romania  Aims and Scope  ACTA UNIVERSITATIS CIBINIENSIS, Series E : Food Technology (AUCFT) is an open access, peer-reviewed international scientific journal that publishes papers covering a wide range of topics in the following areas:   Food technology, biotechnology and engineering;  Food analysis and control;  Quality assurance and food safety;  Management of modern food processing;  Food innovation and products design;  Modelling, simulation and optimisation of food processes.   The journal will publish:    original research papers and short communications describing important new discoveries or further developments in the above-mentioned topics;  reviews, mainly of new rapidly developing areas of food technology and related fields;  special themed issues on relevant topics;  short presentations of the doctoral thesis finished by PhD-students coordinated by professors from “Lucian Blaga” University of Sibiu, Romania in the fields of food technology, food engineering or biotechnology.    Particularly welcome are papers showing how research results can be used in food technology and engineering and experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research in the food area.  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. 

Acta Universitatis Cibiniensis. Series E: Food Technology

Volume 21 (2017): Issue 1 (June 2017)

Optimization of Culture Medium for Lactobacillus bulgaricus using Box-Behnken Design

Optimization of Conditions for Obtaining Alginate/Olive Oil Capsules for Application in Dairy Industry

Effect of Microencapsulation on Survival and Stability of Bifidobacterium bifidum BB01 Exposed to Simulated Gastrointestinal Conditions and in Different Food Matrices

Effect of Fe₃O₄ and TiO₂ Nanoparticles on Catalase Activity and β-Carotene Content at Pigmented Yeast Strain Rhodotorula gracilis

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

Enzymolysis Technology Optimization for Production of Antioxidant Peptides from Goat Milk Casein

Development of Texturized Vegetable Protein from Lima Bean (Phaseolus lunatus) and African Oil Bean Seed [Pentaclethrama crophylla (Benth)]: Optimization Approach

Study on The Industrial Cluster of Tropical Bananas Based on Gem Model

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