The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology

Formulation of fermented tea containing Jerusalem artichoke extract using response surface methodology

Sibel Yigitarslan — 2026-08-26

Currently, the development of functional beverages has gained growing interest in food biotechnology. This study focused on developing a tea enriched through the fermentation of Jerusalem artichoke (JA) extracts, which are known to contain significant prebiotics such as inulin and fructo-oligosaccharides. The fermentation was conducted using a novel probiotic strain, Lactobacillus LA-5. The study utilized three factors to optimize the functional properties of the beverage: the amounts of JA extract (ranging from 25% to 75% v/v), the sugar content (5% to 10% w/v), and the fermentation time (spanning 4 to 8 hours). The density, titratable acidity, and viable cell count of the beverage were determined. Response surface methodology and the Box-Behnken design were utilized, with bacterial growth, total phenolic content, and pH serving as the responses. The eleven production conditions identified include 10 grams of sucrose, 35 to 37.5 milliliters of JA extract (v/v, %), and a fermentation time ranging from 6.2 to 6.92 hours. These conditions resulted in the highest optical density values (0.746 to 0.757), total phenolic content (165.1 to 166.7 mg GAE/g), and a pH of 4.09. The product formulated in this study could be of interest for consumers, especially for tea-consuming people.

Physicochemical composition of persimmons: A non-destructive determination approach

João Neto — 2026-08-26

Fruit from eight persimmon (Diospyros kaki) cultivars were evaluated for physicochemical quality at physiological maturity, and classification models were developed using near-infrared spectroscopy (Vis-NIR). Physical traits (mass, diameter, height), color (L*, a*, b*, chromaticity), firmness, soluble solids content, pH, titratable acidity, moisture, and dry matter were evaluated. Vis-NIR Spectra (310–1100 nm) were collected on a subset of five cultivars (n = 20 fruits), preprocessed with SNV, MSC, and Savitzky–Golay derivatives, and analyzed by PCA and PLS-DA; ANOVA supported comparisons. Pomelo showed higher fruit mass and diameter. Giombo and Taubaté had higher L* values and SSC and TA did not differ significantly between cultivars. Moisture content was highest and DM lowest in hybrid 82, while Giombo showed the lowest firmness. PCA explained 91–97% of spectral variance without clear separation across cultivars. PLS-DA achieved the best validation for Rama Forte (R²_V = 0.75; RMSE_V = 0.21) and Giombo (R²_V = 0.68; RMSE_V = 0.25). Vis-NIR spectroscopy successfully classified two persimmon cultivars, which can possibly be used for authentication of the product offered to consumers.

Design of probiotic yoghurt with the addition of royal jelly

Ivelina G. Peykova-Shapkova — 2026-08-26

This study aimed to develop a probiotic yoghurt enriched with royal jelly to enhance its nutritional and functional qualities. The effects of incorporating Lacticaseibacillus casei RC-1 and royal jelly on the physicochemical, antioxidant, microbiological, and rheological properties of yoghurt were evaluated over 21 days of refrigerated storage. Three yoghurt formulations were designed and tested: control yoghurt with classic starter culture (Yc), yoghurt with classic starter culture and probiotic strain (Ypro), and yoghurt with classic starter culture, probiotic strain and royal jelly (Ypro+RJ). Parameters such as pH, titratable acidity, water content, water holding capacity (WHC), fat content, colour (L*, a*, b*), total polyphenols, antioxidant activity (DPPH, FRAP), and microbial counts were analyzed. Ypro+RJ maintained the highest pH and lowest acidity, indicating reduced acidification. WHC improved in all samples, with Ypro+RJ reaching the highest value. Colour shifts were minimal, suggesting little perceptible difference. Ypro+RJ had the highest polyphenolic content and strongest antioxidant activity, reflecting a synergistic effect between the probiotic and royal jelly. Microbial analysis showed increased lactic acid bacteria (LAB) counts in Ypro and Ypro+RJ, while the total plate count and yeast/fungi counts remained within safe limits. Rheological testing revealed shear-thinning behavior in all samples. Overall, royal jelly addition enhanced the yoghurt’s functional properties, boosting antioxidant activity, microbial viability, and storage stability. These results suggest that royal jelly-enriched probiotic yoghurt could serve as a next-generation functional food with potential health and consumer benefits.

Color stability of cooked pork-beef wiener with reduced nitrite and natural antioxidants from rose (Rosa damascena Mill.) petal extract

Nikolay Delchev Kolev — 2026-09-21

The polyphenol-rich extract from the spent rose (Rosa damascena Mill.) petals (SRPE) was used as natural antioxidant to sustain color stability in cooked beef-pork wiener with reduced nitrites. The cooked pork-beef wiener samples were evaluated during 7-day refrigerated storage at 0 + 4℃, as follows – positive control - 100 mg NaNO₂/kg; negative control - 50 mg NaNO₂/kg; RE33 33 mg extract/kg + 50 mg NaNO₂/kg; and RE66 - 66 mg extract/kg and 50 mg NaNO₂/kg. Significant recipe-storage time interaction was assessed in pH, instrumental color, % inhibition of DPPH, FRAP assay, peroxide value and 2-thiobarbituric acid reactive substances (TBARS). The incorporation of extract doesn’t compromise the sensory profile such as taste, smell, and texture. The three samples with half-reduced nitrite had lower redness (a*) compared to the positive control. The weakest discoloration was observed in R66 during 7-day refrigerated storage (0+4°C). Compared to control RE66 was the most stable concerning peroxide value and TBARS. Even the reported strong antioxidant activity of SRPE, the lower concertation – RE33, wasn’t able to inhibit the oxidation and discoloration compensating the nitrite reduction, as much as the higher dose – RE66. The antimicrobial activity of the SRPE was not so prominent yet at the end of cold storage R33 and R66 exhibited lower total plate count compared to both controls. Even the reported strong antioxidant activity of FDRPE, the results confirm that the lower concertation, wasn’t able to inhibit the oxidative processes and discoloration and compensated the half reduction of nitrite as much as the higher dose.

ANN modeling of dose-dependent efficacy of ergothioneine-loaded chitosan nanoparticles against discoloration and lipid oxidation in refrigerated yellowfin tuna cubes

Nguyen Duy Bao Huynh — 2026-08-26

The present study evaluates the efficacy of ergothioneine-loaded chitosan nanoparticles (ECNP) in enhancing color and lipid oxidative stability in refrigerated yellowfin tuna cubes based on key indicators, including redness index (RI), metmyoglobin (metMb), total lipid hydroperoxides (HPO), and thiobarbituric acid reactive substances (TBARS). The findings revealed that ECNP effectively delayed discoloration and lipid oxidation, with its efficacy directly linked to the applied dose. Two-way ANOVA confirmed that both ECNP dose and storage time had a significant impact on discoloration and lipid oxidation (p < 0.001), with their interaction indicated that ECNP efficacy depends on both factors. Furthermore, artificial neural network (ANN) models were developed to predict ECNP’s effectiveness. The predictions confirmed that ECNP’s efficacy varies with dosage and storage duration. The ANNs determined that an ECNP dose of 367 mg/kg could maintain the quality of tuna cubes classified as grade A for up to 2.55 days, while a dose of 253 mg/kg could maintain the quality of tuna cubes classified as grade B for 5 days. These results underscore the potential of ECNP as a bio-based preservative, offering a sustainable and viable alternative to synthetic additives for seafood preservation. Additionally, ANN proved to be a valuable tool for rapidly determining the optimal ECNP dose for specific preservation goals. This approach improves cost-effectiveness and enhances practical applicability.

Sodium caseinate or soy protein isolate and Gellan gum composite emulgels induced by acidification: Textural characterization

Kathia Canhel Velázquez-Ruiz — 2026-08-26

The textural characterization via compression, penetration, and extrusion of acid-induced emulgels was determined. Emulsions of sodium caseinate or soy protein isolate mixed with gellan gum in different proportions were acid-gelled with glucono-lactone. In the formulated emulgels, when the proportion of protein was higher, the samples were less cohesive or easy to compress (0.53 N and 9.26 for 100 and 0 sodium caseinate protein proportion, respectively), softer or easy to penetrate (5.13 N and 14.96 for 100 and 0 sodium caseinate protein proportion, respectively), and more extrudable (5.26 N and 36.20 for 100 and 0 sodium caseinate protein proportion, respectively). This was because the final pH of the emulgel was below both proteins’ isoelectric point. As the gellan gum proportion increased, the emulgel became stiffer, since the negatively charged carboxyl groups of gellan gum were dissociated, retaining more water in the continuous phase of the emulgel. Since the oil phase was constant, the texture of acid-induced emulgel can be manipulated according to the protein/gellan gum ratio, depending on the application to replace saturated fat, focused on fermented dairy products as yogurt.

Assessment of Acrylamide and 5-hydroxymethylfurfural levels and related parameters in market purchased turkish desserts

Ali Göncü — 2026-08-26

This study investigated the physicochemical properties and Maillard reaction contaminants of traditional desserts (Şambali, Halka, and Lokma) marketed in Aydın province of Türkiye, and evaluated differences according to dessert type, supply source (patisserie vs. vendor), and district using chemometric approaches. Samples were classified based on product type, place of supply, and geographic location, and analyzed using correlation analysis, principal component analysis (PCA), cluster analysis, and heat maps.

Results showed that physical and chemical characteristics were not uniform across the supply chain, reflecting differences in formulation, shaping practices, and processing conditions.HMF and acrylamide levels varied according to both production practices and regional factors. Frying conditions and cereal matrix differences were identified as critical determinants of acrylamide formation. Desserts from patisseries generally exhibited higher acrylamide levels, whereas vendor products showed comparatively elevated HMF concentrations. A broad range of HMF (0.00–50.63 mg/kg) and AA (179.90-570.72 μg/kg) concentrations were detected, with the highest levels found in Halka desserts. Correlation analysis indicated that HMF was more closely associated with baking-related physical parameters, while acrylamide was linked to chemical matrix characteristics, particularly trace elements. Multivariate analyses (PCA and heat map clustering) consistently demonstrated that sample differentiation was driven by the combined effects of compositional and physical variables. These findings highlight the importance of standardized processing and mitigation strategies to reduce contaminant formation in traditional syrup-based desserts.

Development of a synbiotic beverage using Eucheuma cottonii hydrolysate: Fermentation characteristics and enhancement of α-Glucosidase inhibitory activity

Diny Agustini Sandrasari — 2026-08-26

The development of functional beverages containing probiotics and natural prebiotics has attracted increasing attention due to their potential role in preventing metabolic disorders. This study aimed to develop a synbiotic beverage using Eucheuma cottonii (EC) hydrolysate as a prebiotic source and to evaluate the effects of hydrolysate concentration and fermentation time on microbial growth, physicochemical properties, and α-glucosidase inhibitory activity. The hydrolysate was produced through thermal hydrolysis (100 °C, 3 h), and fermentation was carried out using Lactobacillus plantarum RJ83 with varying hydrolysate concentrations (0, 0.2, 0.4, and 0.6%) and fermentation times (0, 24, and 48 h). Fermentation enhanced lactic acid bacteria (LAB) growth, increased total titratable acidity, reduced pH, and decreased reducing sugar levels, indicating active microbial metabolism. The most intensive fermentation profile was observed in beverages supplemented with 0.6% hydrolysate, whereas the formulation containing 0.4% hydrolysate fermented for 24 h provided the most favorable balance between microbial viability, physicochemical characteristics, and functional properties. This treatment significantly improved α-glucosidase inhibitory activity compared with the control, increasing inhibition from 22.22 ± 0.76% to 92.17 ± 0.28% (p < 0.001). Dose–response analysis using a four-parameter logistic (4PL) model revealed a sigmoidal relationship, with an IC₅₀ value of 1061 ppm, indicating moderate inhibitory activity. These findings suggest that EC hydrolysate contributed substantially to the observed α-glucosidase inhibitory activity and demonstrates strong potential as a functional ingredient for the development of synbiotic beverages with antidiabetic properties.

Identification of metabolites associated with antioxidant activity in Robusta moka pot brew at different roasting degrees

Yulianti . — 2026-08-26

This study aims to identify compounds associated with the antioxidant activity of Robusta moka pot coffee brewed at different roasting degrees using LC-HRMS and partial least squares regression (PLS-R) analysis. Robusta Basseang coffee was used as the raw material and roasted at three degrees (light, medium, and dark), followed by brewing using a moka pot. The brewed samples were analysed to determine the content of bioactive compounds (trigonelline, caffeine, chlorogenic acid, total phenolic content), untargeted profile compounds, and antioxidant activity (FRAP and DPPH assays). The results indicated that light-roasted coffee brew had the highest concentration of bioactive compounds and antioxidant activity. LC-HRMS analysis revealed metabolite profiles across roasting degrees, with several compounds detected exclusively at specific roasting degrees. The metabolites associated with antioxidant activity differed between the FRAP and DPPH assays. Chlorogenic acid, and 4-O-Feruloylshikimic acid were associated exclusively with DPPH assay, whereas 5-O-Feruloylshikimic acid, ferulic acid, caffeic acid, D-(−)-Quinic acid, and nicotinic acid associated exclusively with FRAP assay. This study provides insights into the interaction among roasting degree, metabolite composition, and antioxidant activity, and highlights the potential of metabolite profiling for coffee quality evaluation and roasting degree differentiation.

Safety and shelf life of minimally processed fruits and vegetables: Advances in packaging, AI monitoring, and consumer practices

Corina Neagu — 2026-08-26

Consumer demand for convenient, fresh-like, and minimally processed foods has increased substantially in recent years fuelled by rumours, fear of additives and distrust in processed foods. Although minimally processed fruits and vegetables (MPFV) retain most of the nutritional and sensory qualities of fresh produce, they are susceptible to microbial growth due to the absence of a thermal or kill processing step. This article provides an overview of the major safety challenges associated with MPFV and explores emerging technological solutions to mitigate these risks. Key topics include microbial and environmental hazards across production, post-harvest and processing stages. Innovations in smart and active packaging, artificial intelligence (AI) applications for quality monitoring and shelf life prediction are described, together with the importance of consumer education in improving food safety outcomes. By integrating technological innovation with informed consumer practices, the food industry could better ensure the microbiological safety, and sustainability of MPFV products.

Metaproteomics applied to the identification of pathogens in foods: Advances and challenges in sanitary monitoring

Joellington Marinho de Almeida — 2026-08-26

Metaproteomics has emerged as an innovative tool for the identification of foodborne pathogens, enabling the analysis of proteins and peptides from complex microbial communities. The present study aimed to examine how metaproteomics is associated with the microbiological control of pathogenic organisms in foods, acting in their detection and control. This approach allows the simultaneous detection of multiple pathogenic microorganisms, contributing to food safety and outbreak control. Peptide-based microbial biodiversity reveals the role of specific proteins in the virulence and resistance of pathogens such as Salmonella, Escherichia coli, Listeria monocytogenes, and Campylobacter jejuni, making the development of effective detection methods essential. Proteomics plays a key role in microbiological quality control of foods, as it enables the identification of toxins and protein biomarkers indicative of contamination. Furthermore, mass spectrometry combined with bioinformatics allows accurate analysis of microbial proteins, supporting the implementation of preventive measures. The integration of metaproteomics with metagenomics and metabolomics broadens the understanding of microbial ecology and supports the development of strategies to reduce pathogen dissemination and antimicrobial resistance. Despite technical and standardization challenges, this approach offers new perspectives to improve food safety and prevent foodborne diseases.

Exploring the potential of ginger (Zingiber officinale) in food industry

Siti Aminah — 2026-08-26

Ginger (Zingiber officinale) is a widely utilized spice with a rich history in culinary and medicinal applications across diverse cultures. In this review, ginger is considered not only as a spice but also as a food ingredient, since in food science the term ingredient refers to any component—used in large or small amounts—that contributes flavor, aroma, preservation, or health-promoting functions in food formulations. Ginger exhibits excellent potential to be developed as a food ingredient, due to its rich nutritional composition and bioactive compounds, contributing to increasing public interest in various ginger products. To enhance ginger’s potential as food ingredients, modern processing technologies, such as drying, fermentation, and nanotechnology have been developed to improve product quality and functionality. Furthermore, its rich bioactive profile suggests that ginger can be effectively utilized to create functional food products with health benefits. Future studies should focus on innovative processing and formulation strategies to to produce highly acceptable and functional ginger products.

Apple juice as a functional beverage: Trend in emerging technologies and consumer demand

Denisa Marica — 2026-08-26

Consumer preference for apple juice is due to cultural, regional, nutritional, functional, therapeutic and social factors. Some of the existing research in this area of the food industry is found in this study. The position of apple juice from various perspectives and the international classification of juices are therefore presented. The chapter entitled Apple as a raw material in the juice industry highlights apple varieties from the Dîmbovița Valley, Romania. Classic and emerging technologies in the juice industry show that pulsed electric fields, high pressure processing, enzymatic treatment, tangential filtration and classic techniques, suitable for continuous or discontinuous production flow can be used regardless of the addition. The advanced and classical methods of juice quality investigation are reviewed and their selection helps highlight the influence of functional additives. The variants of the presented drink combinations based on apple juice are: the combination with beetroot; added calcium, vitamin C and iron; fruit addition; tea polyphenols; smoothies with complex structure; addition of bee products. They can be the basis for future research of your own. The market outlook shows an increase in the consumer interest in natural functional beverages. The role of the variety selection, the juice extraction techniques, the analysis and the control methods in obtaining apple juice drinks with competitive and functional potential is thus highlighted. From an economic point of view, apple juice is an advantageous choice for Romania.