Differences in Packaging Priorities in Food Products for Women Living in Rural and Urban Areas

The aim of the study is to reveal the differences in the packaging priorities used in food products of women living in rural and urban areas. The data used in the research were obtained by questionnaire technique. For sample size, the proportional sampling method was used. 70 in Selçuklu district of Konya and 70 in Çumra district, in total 140 questionnaires were determined. The data obtained from the survey results were transformed into tables according to rural and urban women. As a result; For women living in rural and urban areas, the color and shape of the packaging are effective in taking and distinguishing the product. Rural women prefer more relaxing colors in their packaging color preferences, while women living in urban areas prefer more stimulating colors. Women living in both rural and urban areas are aware of the information written on the packaging. As a result, companies in the packaging industry should determine the packaging material and color according to the communities they address.

Frequency of Antimicrobial Resistant Bacteria in Broiler Meat

Antimicrobial resistance (AMR) represents the ability of microorganisms to resist antimicrobial treatments. AMR occurs when microorganisms change in order to reduce or eliminate the effect of antimicrobials, which they were previously susceptible. There were reported animal food products contaminated with antimicrobial resistant strains, like methicillin-resistant Staphylococcus aureus (MRSA), Camylobacter spp., extended spectrum-beta-lactamase (ESBL) producing-Enterobacteriaceae (Salmonella spp., Escherichia coli, Klebsiella spp., Shigella spp. etc.). The aim of this paper is to analyze the frequency of antimicrobial resistant bacteria in broiler meat, at European level. Data were obtained based on the latest EFSA and ECDC Reports, comparing the year 2016 with the year 2018 of the incidence of Salmonella spp., different serovars of Salmonella enterica subs. enterica and Escherichia coli producing ESBL and AmpC, in broiler meat. The incidence of resistant Salmonella spp. showed a decrease between 2016 and 2018. However, the incidence increased for different resistant serovars. Salmonella Infantis showed a decrease in the two years taken into consideration. Regarding the incidence of ESBL E. coli in broiler meat, the results showed an increase for resistance to ceftazidime, ciprofloxacin and ampicillin.

Effects of Marination with Different Salt Concentrations on Some Quality Criteria of Beef Meat

In the present study, the effect of different salt concentrations on some quality properties such as the total number of coliform bacteria, texture, cooking loss, total salt content, metmyoglobin, pH, the water activity of steaks prepared from longissimus dorsi muscle of fresh beef was investigated. For this purpose, steaks prepared from longissimus dorsi muscle were dipped in marination brine in four different concentrations; 0% (control group), 1.5% NaCl, 2% NaCl and 2.5% NaCl, and marinated for 24 hours at +4 °C. The initial crude protein, crude fat, pH, moisture, and ash contents of beef were determined as 20.50%, 5.80%, 6.13, 72.63%, 1.07%, respectively. In the cooked meat samples, the hardness, chewiness and gumminess of the samples marinated with 1.5% and 2% NaCl was found to be higher than the control group. Metmyoglobin content of the meat samples marinated with NaCl is lower than the control group. The results revealed that the total number of coliform bacteria decreased drastically in parallel with the increase in salt concentration. As a result, the changes in the quality of the bovine longissimus dorsi muscle with different salt concentrations and marination were investigated, and positive effects on the textural properties and coliform bacterial load of the meat were observed.

Goji Berry Gall Mite Expansion in Europe, with Emphasis on Southeastern Part of Romania

In Europe, the goji crop is expanding rapidly, to satisfy the increased market demand for functional foods, with effects in chronic diseases treatment (cancer, diabetes, atherosclerosis, etc.). Romania has become in recent years one of the most important growers of goji berry, especially for organic production, as the species was quite resistant to main pests and diseases. Still, in 2008, a non-indigenous species of Eriophyid mites, called Aceria kuko, was identified on goji plants in UK and spread rapidly throughout the EU. The plant protection institutions took eradication measures, however the pest continued to spread in new plantations and recently on spontaneous plants. Based on GBIF, iNaturalist, personal observations and communication, the paper presents the current distribution of goji berry gall mite in Europe and in Romania and also suggests the use of new citizen science tool - ProtectGoji maps, that aims both to increase awareness of goji producers and consumers about this pest and to geolocate the species expansion in Romania for a better containment and control strategy.

Foliar Application of Boron Improves the Growth and Yield in Barley (Hordeum Vulgare L.)

Crop productivity is limited by several environmental constraints. Among these, micronutrients availability to plants plays a key role in agricultural crops production. Boron is an important micronutrient for crops and it significantly aids in a grain setting. Soil applied boron become unavailable to plant due to fixation in soil sites and cause nutrients deficiency in plants, immature grain settings, and yield reduction. Thus, the aim of this work was to quantify the impact of the foliar application of boron gradients on the yield and growth of barley (Hordeum vulgare L.). Five treatments were studied, which included; T1= Control (0% B), T2 = 0.5% B, T3 = 1% B, T4 =1.5% B, and T5 =2% B. The results indicated that foliar application of B significantly increased the yield and growth traits in barley. However, 2% foliar application of B showed the highest value for all studied traits including; plant height (5.6%), number of tillers per plant (2.4%), spike length (32%), weight gain per spike (6.2%), seed index (6%), grain yield (10%), and biological yield (4%). Based on these findings, it can be concluded that the foliar application of B at 2% can be used to improve the growth and yield in barley.

Formulation of a Sugar-Free Cereal-Based Bar with Improved Nutritional Value: Biological and Sensory Analysis

Cereal bars are eaten regularly due to their nutritive values and ease of consumption. Furthermore, new cereal bars were recently introduced to serve the growing market of functional food. In this work, we aimed at developing an innovative sugar-free cereal bar with high protein and fibre content, showing functional effects and with improved sensory properties over cognate commercial bars. We developed an innovative recipe by substituting honey with a xanthan gum/erythritol mixture as binder, and by manufacturing bars in a conventional industrial apparatus. The new formula was characterised by high content of proteins (27.7%) and fibres (8.7%), whereas carbohydrates resulted drastically reduced (26.7%). Panel test analysis showed that bars hold satisfactory sensory properties (aroma, flavour and taste), whereas some texture parameters were positively changed, as hardness and adhesiveness were significantly reduced. In vitro challenge experiments showed that the phenolic components isolated from the bar matrix significantly increased the levels of glutathione and glutathione reductase in Caco-2 cells, a model of enterocytes (P<0.05). In conclusion, we produced a sugar-free cereal bar on an industrial scale with antioxidant properties, and with improved nutritional and texture parameters in comparison with a conventional product.

Determination of Phenolic Compounds in Gluten Free Pasta Fortified with Vegetal Powders

Food is necessary for human development. Several compounds from different food or food products possess bioactivities which help improve human health. In this study phenolic content of gluten free pasta and their ingredients were analysed using HPLC-DAD-ESI system. The phenolic compounds from the five ingredients (flours and powders), the control pasta and other five variants of gluten free pasta were identified. The highest content of phenolic compounds was identified in nettle powder (NP) and all the analyzed samples have a statistically significant content higher than the control.

Feeding the Laying Quails with Mealworm Larvae Meal and Alterations in Egg Quality and Yolk Fatty Acid Profile

The purpose of this study was to investigate the effects of different levels of mealworm (Tenebrio Molitor) larvae meal in Japanese quail (Coturnix coturnix japonica) diets on performance, egg quality, yolk color, and yolk fatty acid composition. A total of forty-eight, 14 weeks-old laying quails were used with 4 replicates in control (basal diet), mealworm larvae meal (MLM) 2% or 4 % treatment groups. Results showed that independently of inclusion level dietary MLM did not affect performance and egg quality parameters. However, color values (L*, a*, b*) of egg yolk changed with the inclusion of both levels of MLM to diet (p<0.5). Outcomes also displayed dietary MLM altered the fatty acid composition of egg yolk dependably the additional level (p<0.5). Diets containing 2 and 4 % MLM did not affect total saturated fatty acid (ƩSFA) content, however, increased total monounsaturated fatty acids (ƩMUFA) (p<0.5). Both supplemental levels of dietary MLM decreased significantly the total polyunsaturated fatty acids (ƩPUFA) of the yolk compared to the control group (p<0.5). According to outcomes of this study, MLM may use in safe as feed material instead of soybean meal at levels of 2 or 4 % without effect on performance parameters in laying quail diets.

State of the Art on Functional Coatings for Applications in The Agri-Food Industry

Nowadays, consumer’s awareness regarding edible and functional coatings used in the food industry is increasing because of their novel approach on prolonging the shelf life of agri-food products that during storage, are subjected to a loss of quality attributes, which inevitably contributes to food waste. In order to combat this problem, functional coatings and edible films can be used because of their capability to extend the shelf life of food products by providing gas and water barrier properties and delaying microbial spoilage. The aim of this study is to review the literature and outline the most recent findings and developments regarding edible and functional coatings used in the food industry. Functional and edible coatings can be applied on different types of food products, like meat products, different kinds of cheeses and fruits and vegetables. mainly because they help maintain the organoleptic proprieties, such as aroma, taste and appearance and prologue their shelf life. The new concept of functional coatings and edible packaging has significantly influenced the marketing and safety aspects of food products and further studies and developments are needed to improve these technologies.

The Importance of Certification with PDO and PGI Quality Schemes: A Critical Analysis of the Romanian Beekeeping Sector

The Ministry of Agriculture and Rural Development defines quality schemes as "a way of recognizing the quality of agri-food products that have a sensory characteristic influenced by the geographical area" (MARD, 2019). The advantages of honey protection with the PDO and PGI quality schemes lead to the increase of the added value of Romanian honey and the increase of the consumers' credibility regarding the honey quality (MARD, 2021a). The research was based on a questionnaire survey, which was distributed online in Romania, during 2020-2021. The final sample consists of 433 Romanian beekeepers, out of which 59.4% are members of an association and over 15% own over 150 hives, being included in the category of professional beekeepers. The results showed that most beekeepers participating in the study recognize PDO (59%) and PGI (67,1%) logos, and some have tried to associate with other beekeepers to obtain certain quality certifications. At the same time, a correlation was identified between beekeepers who accessed support measures to increase the economic efficiency of the apiary (making business plans in this regard) and those associated with the purpose of obtaining quality certification for honey.