National Research and Development Institute for Food Bioresources IBA Bucharest

Romania

National Research and Development Institute for Food Bioresources IBA Bucharest

Romania
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Apostu P.M.,University of Galati | Apostu P.M.,National Research and Development Institute for Food Bioresources IBA Bucharest | Nicolau A.I.,University of Galati | Mihociu T.E.,National Research and Development Institute for Food Bioresources IBA Bucharest | Catana L.,National Research and Development Institute for Food Bioresources IBA Bucharest
Food Analytical Methods | Year: 2017

In this study, an enzymatic method has been validated to assay the β-glucan content of finely comminuted meat products reformulated with yeast-derived ingredients. The signal has been optimized and the applied methodology has demonstrated good linearity on the studied concentration level. A satisfactory accuracy correlation factor (R2 = 0.986) has been recorded. The recovery ranged between 73.62 and 89.73%, while the limit of detection (LOD) and limit of quantification (LOQ) were 0.030 and 0.101 mg/mL, respectively. While standard errors of 5% are achieved routinely when using the enzymatic method, for this study, the intra- and inter-day precision were 5.3% (RSD) and 5.8% (RSD) respectively, acceptable values given the complexity of the incorporating food matrix. This study has successfully applied a sensitive method and recorded good precision and accuracy when quantifying a complex polymer from a intricate food matrix. © 2017 Springer Science+Business Media New York


Apostu P.M.,University of Galati | Apostu P.M.,National Research and Development Institute for Food Bioresources IBA Bucharest | Mihociu T.E.,National Research and Development Institute for Food Bioresources IBA Bucharest | Nicolau A.I.,University of Galati
Journal of Food Science and Technology | Year: 2017

This study shows that apart from acting as nutritional value improver, yeast β-glucan can be successfully used to reformulate meat products. When added to meat batters, yeast derived ingredients containing β-glucans (GOLDCELL® IY B and GOLDCELL® BETA GLUCAN) improved the emulsifying capacity (up to 5 increments), the water holding capacity (up to 8 increments) as well as the emulsion stability. A decrease in total fluid release up to 4.30% and 3.99%, respectively with GOLDCELL® IY B and GOLDCELL® BETA GLUCAN respectively, at 1.5% addition level was observed. A significant decrease in hardness and fracturability values was also observed, while maintaining the structural cohesiveness of the samples, in part due to the increase in humidity content. A maximum level of 3% ingredient mixture can be added to meat batter formulations without significant impact on sensory characteristics. Adding yeast β-glucan to meat batters can allow food to decrease the NaCl and polyphosphate content in meat products. © 2017 Association of Food Scientists & Technologists (India)


Pruteanu E.,University of Bucharest | Niculita P.,University of Bucharest | Catana L.,National Research and Development Institute for Food Bioresources IBA Bucharest | Catana M.,National Research and Development Institute for Food Bioresources IBA Bucharest | And 3 more authors.
Romanian Biotechnological Letters | Year: 2013

Dioxins (polychlorinated dibenzo-p-dioxins - PCDD) and furans (polychlorinated dibenzofurans - PCDF) are highly toxic chemical compounds which can accumulate into human and animal bodies, causing many diseases with high risk for consumers health. In this paper are presented the results of the performed experiments for dioxins and furans determination from eggs obtained in conventional and uncertified ecological systems using high resolution gas chromatography coupled to high resolution mass spectrometry. The obtained results, expressed as WHO-PCDD/F-TEQ pg/g fat, revealed that in both cases the values were in the limits set by the Commission Regulation (EU) No. 1259/2011 (below 2,5 pg WHO-PCDD/F-TEQ/g fat). © 2013 University of Bucharest.


Mustatea G.,Polytechnic University of Bucharest | Mustatea G.,National Research and Development Institute for Food Bioresources IBA Bucharest | Vidal L.,CNRS Mulhouse Institute of Materials Science | Calinescu I.,Polytechnic University of Bucharest | And 3 more authors.
Journal of Nanoparticle Research | Year: 2015

Plasmonic silver film was directly generated on a variety of substrates through a facile and environmentally friendly method, which involves a UV-photoreduction process without any reducing or stabilizing agent and requiring no thermal step. Top-coated films of unprotected silver nanoparticles (3–11 nm) were generated from hydroalcoholic AgNO3 solution and directly on glass substrates or food packaging plastic wraps, low density polyethylene film, and polyvinyl chloride. The natural antibacterial activity of the material was evaluated. The correlation between silver migration and antimicrobial activity of silver-functionalized substrates against pure strains of gram-negative bacteria (Escherichia coli) and gram-positive bacteria (Staphylococcus aureus) was demonstrated. By way of illustration, food plastic wraps top-coated in this way exhibited a high antibacterial activity. The metal nanoparticle film obtained in this way was characterized and the influence of several parameters (fluence, exposure, silver nitrate concentration, and nature of the free radicals generator) on their formation was studied. Moreover, by shaping the actinic beam with an appropriate device, it is very easy to pattern the brown yellow silver nanofilm or to print messages in plain text. © 2015, Springer Science+Business Media Dordrecht.

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