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Fogarasi M, Urs MJ, Socaciu MI, Ranga F, Semeniuc CA, Vodnar DC, Mureșan V, Țibulcă D, Fogarasi S, Socaciu C. Polyphenols-Enrichment of Vienna Sausages Using Microcapsules Containing Acidic Aqueous Extract of Boletus edulis Mushrooms. Foods 2024; 13:979. [PMID: 38611285 PMCID: PMC11011306 DOI: 10.3390/foods13070979] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2024] [Revised: 03/19/2024] [Accepted: 03/21/2024] [Indexed: 04/14/2024] Open
Abstract
Polyphenols are ubiquitous by-products in many plant foods. Their intake has been linked to health benefits like the reduced incidence of cardiovascular disease, diabetes, and cancer. These bioactive compounds can be successfully extracted from Boletus edulis mushrooms with acidic water. However, such extract could influence the sensory or textural properties of the product to be enriched; this inconvenience can be avoided by microencapsulating it using spray drying. In this study, the Vienna sausages were reformulated by replacing 2% of the cured meat with microcapsules containing an acidic aqueous extract of Boletus edulis mushrooms and by replacing ice flakes, an ingredient that represents 22.9% of the manufacturing recipe, with ice cubes from the same extract aiming to obtain a polyphenol enriched product. The results showed a higher content of polyphenols in sausages with extract (VSe; 568.92 μg/g) and microcapsules (VSm; 523.03 μg/g) than in the control ones (455.41 μg/g), with significant differences for 2,4-dihydroxybenzoic acid, protocatechuic acid, and 1-O-galloyl-β-D-glucose. However, because of the oxidative stress caused to the microcapsules by the extract's spray drying, VSm had the highest oxidation state. PV and TBARS levels varied with storage time in all formulations, but given the short period tested, they were well below the allowed/recommended limit. The extract, as such, negatively affected the appearance, odor, and taste of Vienna sausages. The microcapsules, instead, determined an increase in their acceptance rate among consumers; they also prevented moisture loss and color changes during storage. In conclusion, microcapsules are more suitable for use as a polyphenol enrichment ingredient in Vienna sausages than the extract.
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Affiliation(s)
- Melinda Fogarasi
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania; (M.F.); (M.J.U.); (M.-I.S.); (V.M.); (D.Ț.)
| | - Maria Jenica Urs
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania; (M.F.); (M.J.U.); (M.-I.S.); (V.M.); (D.Ț.)
| | - Maria-Ioana Socaciu
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania; (M.F.); (M.J.U.); (M.-I.S.); (V.M.); (D.Ț.)
| | - Floricuța Ranga
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania; (F.R.); (D.C.V.); (C.S.)
| | - Cristina Anamaria Semeniuc
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania; (M.F.); (M.J.U.); (M.-I.S.); (V.M.); (D.Ț.)
| | - Dan Cristian Vodnar
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania; (F.R.); (D.C.V.); (C.S.)
| | - Vlad Mureșan
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania; (M.F.); (M.J.U.); (M.-I.S.); (V.M.); (D.Ț.)
| | - Dorin Țibulcă
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania; (M.F.); (M.J.U.); (M.-I.S.); (V.M.); (D.Ț.)
| | - Szabolcs Fogarasi
- Faculty of Chemistry and Chemical Engineering, Babeş-Bolyai University, 11 Arany Janos Str., 400028 Cluj-Napoca, Romania;
| | - Carmen Socaciu
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania; (F.R.); (D.C.V.); (C.S.)
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Socaciu MI, Semeniuc CA, Tanislav AE, Mureşan EA, Pușcaș A, Truță AM, Mureşan V. Formulation development and characterization of plant-based alternatives to pâté using forest ingredients. J Food Sci Technol 2023; 60:3082-3093. [PMID: 37790922 PMCID: PMC10542434 DOI: 10.1007/s13197-023-05852-7] [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] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/04/2023] [Accepted: 09/14/2023] [Indexed: 10/05/2023]
Abstract
Due to the expanding global population and environmental concerns about meat production from livestock, there is a great demand for alternative ingredients. Beech achene (BA) and sessile oak acorn (SOA) were recently proposed as protein- and carbohydrate-rich novel food ingredients. This study used their roasted kernels to develop and characterize four formulations of spreadable vegetable paste (with 10% BAK, 10% SOAK, 5% SOAK + 5% BAK, and control-just with roasted sunflower kernel). The substitution of sunflower kernel with 10% BAK caused a decrease in the energy value of vegetable paste, while 10% SOAK and 5% SOAK + 5% BAK, an increase. Syneresis was higher in formulations with forest ingredients, most notably in those containing BAK. The SOAK also caused a decrease in the pH of vegetable pastes that included it. All forest formulations had a large total colour difference compared to the control sample, driven by its intensity decrease (less in that with BAK than in the other two). The acceptance rate was reasonable for all formulations, although the overall score was significantly lower (slightly liked) in the vegetable paste formulated only with BAK than in the others (moderately liked); thus, the consumer's purchase intention too (only 4.9% for that with 10% SOAK). Formulation with 10% BAK had a higher hardness, adhesiveness, gumminess, and chewiness than the others, while that with the 5% SOAK and 5% BAK mixture showed the most robust network structure. In conclusion, BA and SOA kernels are suitable for manufacturing plant-based alternatives to pâté if used in proper concentrations. Graphical abstract Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05852-7.
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Affiliation(s)
- Maria-Ioana Socaciu
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Cristina Anamaria Semeniuc
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Anda Elena Tanislav
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Elena Andruţa Mureşan
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Andreea Pușcaș
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Alina Maria Truță
- Faculty of Forestry and Cadastre, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Vlad Mureşan
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
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Semeniuc CA, Ranga F, Podar AS, Ionescu SR, Socaciu MI, Fogarasi M, Fărcaș AC, Vodnar DC, Socaci SA. Determination of Coenzyme Q10 Content in Food By-Products and Waste by High-Performance Liquid Chromatography Coupled with Diode Array Detection. Foods 2023; 12:2296. [PMID: 37372507 DOI: 10.3390/foods12122296] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2023] [Revised: 06/05/2023] [Accepted: 06/06/2023] [Indexed: 06/29/2023] Open
Abstract
Coenzyme Q10 (CoQ10) is a vitamin-like compound found naturally in plant- and animal-derived materials. This study aimed to determine the level of CoQ10 in some food by-products (oil press cakes) and waste (fish meat and chicken hearts) to recover this compound for further use as a dietary supplement. The analytical method involved ultrasonic extraction using 2-propanol, followed by high-performance liquid chromatography with diode array detection (HPLC-DAD). The HPLC-DAD method was validated in terms of linearity and measuring range, limits of detection (LOD) and quantification (LOQ), trueness, and precision. As a result, the calibration curve of CoQ10 was linear over the concentration range of 1-200 µg/mL, with an LOD of 22 µg/mL and an LOQ of 0.65 µg/mL. The CoQ10 content varied from not detected in the hempseed press cake and the fish meat to 84.80 µg/g in the pumpkin press cake and 383.25 µg/g in the lyophilized chicken hearts; very good recovery rates and relative standard deviations (RSDs) were obtained for the pumpkin press cake (100.9-116.0% with RSDs between 0.05-0.2%) and the chicken hearts (99.3-106.9% CH with RSDs between 0.5-0.7%), showing the analytical method's trueness and precision and thus its accuracy. In conclusion, a simple and reliable method for determining CoQ10 levels has been developed here.
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Affiliation(s)
- Cristina Anamaria Semeniuc
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Floricuța Ranga
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | | | - Simona Raluca Ionescu
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Maria-Ioana Socaciu
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Melinda Fogarasi
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Anca Corina Fărcaș
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Dan Cristian Vodnar
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Sonia Ancuța Socaci
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
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Semeniuc CA, Mandrioli M, Tura M, Socaci BS, Socaciu MI, Fogarasi M, Michiu D, Jimborean AM, Mureşan V, Ionescu SR, Rotar MA, Gallina Toschi T. Impact of Lavender Flower Powder as a Flavoring Ingredient on Volatile Composition and Quality Characteristics of Gouda-Type Cheese during Ripening. Foods 2023; 12:foods12081703. [PMID: 37107498 PMCID: PMC10137783 DOI: 10.3390/foods12081703] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2023] [Revised: 04/12/2023] [Accepted: 04/16/2023] [Indexed: 04/29/2023] Open
Abstract
This study aimed to formulate a Gouda-type cheese from cow's milk, flavored with lavender flower powder (0.5 g/L matured milk), ripened for 30 days at 14 °C and 85% relative humidity. Physicochemical, microbiological, and textural characteristics, as well as the volatile composition of the control (CC-cheese without lavender) and lavender cheese (LC), were assessed at 10-day intervals of ripening. Consumers' perception, acceptance, and purchase intention were only evaluated for ripened cheeses. Moisture and carbohydrate contents, the pH, cohesiveness, indexes of springiness and chewiness decreased during ripening in both CC and LC; however, protein, ash, and sodium chloride contents, titratable acidity, hardness, lactobacilli, streptococci, and volatiles increased. Fat and fat in dry matter contents, respectively, the energy value did not vary with ripening time in LC and increased in CC; gumminess decreased in CC and did not change in LC. Lavender flower powder significantly affected the cheese's microbiological and sensory characteristics and volatile composition but did not considerably impact physicochemical and textural ones. Populations of lactobacilli and streptococci were substantially higher in LC compared to CC. The volatile profile of LC was dominated by terpene and terpenoids, and that of CC by haloalkanes. Sensory scores were slightly lower for LC than CC, even if it did not considerably affect consumers' acceptance and purchase intention.
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Affiliation(s)
- Cristina Anamaria Semeniuc
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Calea Mănăştur, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Mara Mandrioli
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna, Viale Giuseppe Fanin 40, 40127 Bologna, Italy
| | - Matilde Tura
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna, Viale Giuseppe Fanin 40, 40127 Bologna, Italy
| | - Beatrice Sabrina Socaci
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Calea Mănăştur, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Maria-Ioana Socaciu
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Calea Mănăştur, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Melinda Fogarasi
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Calea Mănăştur, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Delia Michiu
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Calea Mănăştur, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Anamaria Mirela Jimborean
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Calea Mănăştur, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Vlad Mureşan
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Calea Mănăştur, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Simona Raluca Ionescu
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Calea Mănăştur, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Mihaela Ancuţa Rotar
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Calea Mănăştur, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna, Viale Giuseppe Fanin 40, 40127 Bologna, Italy
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Socaciu MI, Anamaria Semeniuc C, Andruţa Mureşan E, Pușcaș A, Tanislav A, Ranga F, Dulf F, Páll E, Maria Truță A, Paşca C, Severus Dezmirean D, Mureşan V. Characterization of some Fagaceae kernels nutritional composition for potential use as novel food ingredients. Food Chem 2023; 406:135053. [PMID: 36527986 DOI: 10.1016/j.foodchem.2022.135053] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Revised: 11/19/2022] [Accepted: 11/21/2022] [Indexed: 11/26/2022]
Abstract
The present study attempts to characterise Fagaceae kernels as a promising source of nutritional compounds for potential use as novel food ingredients. Thus, the proximate and mineral composition of some kernels (beech achene-BA, sessile oak acorn-SOA, turkey oak acorn-TOA, and red oak acorn-ROA), total phenolic content, individual polyphenols, and cytotoxicity of their aqueous extracts, respectively, the fatty acid composition of kernel oils were investigated using physicochemical and analytical techniques. Results revealed that BAK is rich in lipid and protein, OAKs in carbohydrates. All tested kernels contain high oleic-linoleic acid oils. BAK is abundant in phenolic acids, OAKs in hydrolysable tannins. Only BA and SOA kernels exert cytotoxicity against human fibroblasts. In all kernels, macroelements are dominated by K and microelements by Cu, Mn, and Fe. In conclusion, BA and OA kernels could be alternatively used as protein-rich, respectively, starch-rich ingredients in food.
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Affiliation(s)
- Maria-Ioana Socaciu
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania; Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania.
| | - Cristina Anamaria Semeniuc
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania; Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania.
| | - Elena Andruţa Mureşan
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania; Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania.
| | - Andreea Pușcaș
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania; Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania.
| | - Anda Tanislav
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania; Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania.
| | - Floricuța Ranga
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania; Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania.
| | - Francisc Dulf
- Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania.
| | - Emöke Páll
- Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania.
| | - Alina Maria Truță
- Faculty of Horticulture, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania.
| | - Claudia Paşca
- Faculty of Animal Science and Biotechnology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania.
| | - Daniel Severus Dezmirean
- Faculty of Animal Science and Biotechnology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania.
| | - Vlad Mureşan
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania; Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania.
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Semeniuc CA, Mandrioli M, Socaci BS, Socaciu MI, Fogarasi M, Podar AS, Michiu D, Jimborean AM, Mureşan V, Ionescu SR, Toschi TG. Changes in lipid composition and oxidative status during ripening of Gouda-type cheese as influenced by addition of lavender flower powder. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105427] [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: 11/26/2022]
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Michiu D, Socaciu MI, Fogarasi M, Jimborean AM, Ranga F, Mureşan V, Semeniuc CA. Implementation of an Analytical Method for Spectrophotometric Evaluation of Total Phenolic Content in Essential Oils. Molecules 2022; 27:molecules27041345. [PMID: 35209133 PMCID: PMC8880325 DOI: 10.3390/molecules27041345] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/29/2022] [Revised: 02/11/2022] [Accepted: 02/14/2022] [Indexed: 12/18/2022]
Abstract
Over the past decade, there has been growing interest in polyphenols’ research since these compounds, as antioxidants, have several health benefits, such as preventing neurodegenerative diseases, inflammation, cancer, cardiovascular diseases, and type 2 diabetes. This study implements an analytical method to assess the total phenolic content (TPC) in essential oils using Folin–Ciocalteu’s phenol reagent and quantifies the individual phenolic compounds by liquid chromatography. Thus, the research design and methodology included: (1) extraction of essential oil from dried thyme leaves by hydrodistillation; (2) spectrophotometric measurement of TPC by Folin–Ciocalteu method; and (3) identification and quantification of individual phenolic compounds by high-performance liquid chromatography-diode array detection/electrospray ionization mass spectrometry (HPLC-DAD-ESI-MS). Results revealed a TPC of 22.62 ± 0.482 mg GAE/100 µL and a polyphenolic profile characterized by phenolic acids (52.1%), flavonoids (16.1%), and other polyphenols (31.8%). Thymol, salvianolic acid A, and rosmarinic acid were the major compounds of thyme essential oil. The proposed analytical procedure has an acceptable level of repeatability, reproducibility, linearity, LOD (limit of detection), and LOQ (limit of quantification).
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Affiliation(s)
- Delia Michiu
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur Str., 400372 Cluj-Napoca, Romania; (D.M.); (M.-I.S.); (M.F.); (V.M.)
| | - Maria-Ioana Socaciu
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur Str., 400372 Cluj-Napoca, Romania; (D.M.); (M.-I.S.); (M.F.); (V.M.)
| | - Melinda Fogarasi
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur Str., 400372 Cluj-Napoca, Romania; (D.M.); (M.-I.S.); (M.F.); (V.M.)
| | - Anamaria Mirela Jimborean
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur Str., 400372 Cluj-Napoca, Romania; (D.M.); (M.-I.S.); (M.F.); (V.M.)
- Correspondence: (A.M.J.); (C.A.S.); Tel.: +40-264-596-384 (A.M.J. & C.A.S.)
| | - Floricuţa Ranga
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur Str., 400372 Cluj-Napoca, Romania;
| | - Vlad Mureşan
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur Str., 400372 Cluj-Napoca, Romania; (D.M.); (M.-I.S.); (M.F.); (V.M.)
| | - Cristina Anamaria Semeniuc
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur Str., 400372 Cluj-Napoca, Romania; (D.M.); (M.-I.S.); (M.F.); (V.M.)
- Correspondence: (A.M.J.); (C.A.S.); Tel.: +40-264-596-384 (A.M.J. & C.A.S.)
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Socaciu MI, Fogarasi M, Semeniuc CA, Socaci SA, Rotar MA, Mureşan V, Pop OL, Vodnar DC. Formulation and Characterization of Antimicrobial Edible Films Based on Whey Protein Isolate and Tarragon Essential Oil. Polymers (Basel) 2020; 12:polym12081748. [PMID: 32764387 PMCID: PMC7464654 DOI: 10.3390/polym12081748] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [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: 07/14/2020] [Revised: 07/29/2020] [Accepted: 08/03/2020] [Indexed: 02/01/2023] Open
Abstract
The effects of heat treatment and the addition of tarragon essential oil on physical and mechanical properties of films prepared with 5% whey protein isolate (WPI) and 5% glycerol were investigated in this study. Heat treatment of the film-forming solution caused increases in thickness, moisture content, swelling degree, water vapor permeability (WVP), b*-value, ΔE*-value, transmittance values in the 200-300-nm region, transparency, and puncture resistance of the film, but decreases in water solubility, L*-value, a*-value, transmittance values in the 350-800-nm region, and puncture deformation. When incorporated with tarragon essential oil, heat-treated films have the potential to be used as antimicrobial food packaging. The addition of tarragon essential oil in film-forming solution caused increases in moisture content, solubility in water, WVP, a*-value, b*-value, ΔE*-value, and transparency of the film; decreases in transmittance values in the range of 600-800 nm; and variations in swelling degree, L*-value, transmittance values in the range of 300-550 nm, puncture resistance, and puncture deformation. Nevertheless, different tendencies were noticed in UNT (untreated) and HT (heat-treated) films with regards to transparency, light transmittance, puncture resistance, and puncture deformation. Based on these findings, HT films show improved physical and mechanical properties and, therefore, are more suitable for food-packaging applications.
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Affiliation(s)
- Maria-Ioana Socaciu
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania; (M.-I.S.); (S.A.S.); (M.A.R.); (O.L.P.)
| | - Melinda Fogarasi
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania; (M.F.); (V.M.)
| | - Cristina Anamaria Semeniuc
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania; (M.F.); (V.M.)
- Correspondence: (C.A.S.); (D.C.V.); Tel.: +40-264-596-384 (C.A.S. & D.C.V.)
| | - Sonia Ancuţa Socaci
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania; (M.-I.S.); (S.A.S.); (M.A.R.); (O.L.P.)
| | - Mihaela Ancuţa Rotar
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania; (M.-I.S.); (S.A.S.); (M.A.R.); (O.L.P.)
| | - Vlad Mureşan
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania; (M.F.); (V.M.)
| | - Oana Lelia Pop
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania; (M.-I.S.); (S.A.S.); (M.A.R.); (O.L.P.)
| | - Dan Cristian Vodnar
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania; (M.-I.S.); (S.A.S.); (M.A.R.); (O.L.P.)
- Correspondence: (C.A.S.); (D.C.V.); Tel.: +40-264-596-384 (C.A.S. & D.C.V.)
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Cătunescu GM, Rotar AM, Pop CR, Diaconeasa Z, Bunghez F, Socaciu MI, Semeniuc CA. Influence of extraction pre-treatments on some phytochemicals and biological activity of Transylvanian cranberries (Vaccinium vitis-idea L.). Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.062] [Citation(s) in RCA: 9] [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] [Indexed: 01/27/2023]
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Semeniuc CA, Socaciu MI, Socaci SA, Mureșan V, Fogarasi M, Rotar AM. Chemometric Comparison and Classification of Some Essential Oils Extracted from Plants Belonging to Apiaceae and Lamiaceae Families Based on Their Chemical Composition and Biological Activities. Molecules 2018; 23:E2261. [PMID: 30189606 PMCID: PMC6225327 DOI: 10.3390/molecules23092261] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2018] [Revised: 08/24/2018] [Accepted: 08/25/2018] [Indexed: 12/17/2022] Open
Abstract
This study is focused on the comparison and classification of parsley, lovage, basil, and thyme essential oils (EOs) based on their chemical composition, total phenolic content, antioxidant and antibacterial activities by using appropriate chemometric methods: Principal component analysis (PCA) and hierarchical cluster analysis (HCA). The results showed that parsley, lovage, and thyme EOs are rich in monoterpene hydrocarbons, but basil EO is rich in oxygenated monoterpenes and phenylpropanoids, and that both PCA and HCA separated essential oils into two main groups of which one contains two sub-groups. β-Phellandrene was the major component identified in parsley and lovage EOs, estragole was the major component in basil EO, and p-cymene was the major component in thyme EO. Thyme EO showed the highest level of total phenolics, the highest antioxidant capacity, and exhibited the stronger antibacterial activity, results that were emphasized by both chemometric methods used. Among tested essential oils, the one of parsley was distinguished by a low total TPC, weak antioxidant activity, and weak antibacterial activity against S. enteritidis (ATCC 13076); lovage EO by low TPC, weak antioxidant activity, but moderate antibacterial activity; and basil EO by low TPC, moderate antioxidant activity, and weak antibacterial activity against L. monocytogenes (ATCC 19114).
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Affiliation(s)
- Cristina Anamaria Semeniuc
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania.
| | - Maria-Ioana Socaciu
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania.
| | - Sonia Ancuţa Socaci
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania.
| | - Vlad Mureșan
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania.
| | - Melinda Fogarasi
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania.
| | - Ancuţa Mihaela Rotar
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania.
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