Cryptands and bismacrocycles with cyanuric and isocyanuric units: synthesis and structural investigations

Hay synthesis of cryptands and bismacrocycles starting from tripodands with cyanuric and isocyanuric cores is reported. The structure of the compounds is revealed by X-ray diffraction, NMR spectrometry and MS investigations. DNMR experiments carried out with bismacrocycles indicated the flipping of the rings and the free-energy barrier for the conformational process could be determined in one case. (C) 2012 Elsevier Ltd. All rights reserved

Food Wastes as Valuable Sources of Bioactive Molecules

Food industry produces worldwide millions of tons of plant‐derived wastes which can be exploited as sources of high‐value components: proteins, fibres, polysaccharides, flavour compounds or different phytochemicals. These bioactive compounds can be valorised as functional ingredients in food, pharmaceutical, health care, cosmetic and other products. Using the recovered bioactive molecules as functional ingredients represents a sustainable alternative of food wastes exploitation as inexpensive source of valuable compounds, while developing innovative food and non‐food products with health‐promoting benefits and at the same time contributing to an efficient waste reduction management. This chapter gives an overview of the main classes of bioactive compounds recovered from food wastes and their potential applications as functional chemicals, without being exhaustive

Tomato Waste as a Source of Biologically Active Compounds

Large amounts of wastes are generated annually by the vegetable processing industry, their efficient management and valorization representing a priority research area. Recent research suggested the possibility of reusing tomato pomace as a cheap source of many bioactive compounds, such as antioxidants, soluble dietary fibers and vitamins. The high initial moisture of fresh tomato pomace and the presence of considerable levels of nutrients make this waste susceptible to microbial degradation. Therefore, the fresh pomace of three tomato varieties were preserved by two different methods and then analyzed regarding the total phenolics content, flavonoids, lycopene and antioxidant activity. The results showed that all samples contained considerable amounts of phenolic compounds and exhibit good antioxidant properties. A higher lycopene content was obtained for dehydrated samples, other similar studies explaining that heat processing can breakdown the cellular walls and the chromoplast membranes, leading to a better release. The obtained results highlight the potential of reusing tomato processing waste as source of bioactive compounds and encourages the implementation of a sustainable valorization plan

Antioxidant and Antimicrobial Properties of the Fir Buds Syrup

The fir buds as well as the fir buds extracts (such as fir buds syrup) are used in traditional medicine and phytotheraphy for the alleviation of light to medium forms of respiratory diseases and for the prophylaxis or treatment of some childhood disorders. The antioxidant and antimicrobial properties of the two types fir buds syrups (cold pressed and boiled) taken into study were demonstrated by its content in vitamin C, flavonoids and by the inhibitory effect on E.coli, B. cereus, S.aureus, L. monocytogenes, Salmonella thypi

Influence of Pasteurization on Total Phenols Content and Antioxidant Capacity of Prunus persica L. Juices

Peach and nectarine (Prunus persica ) production has an important place in the world, being the most important fruit after apple crops in the European Union. Because the fruits are perishable, it is desirable to valorize them as juice. Seven peaches and three nectarines cultivars grown in the N-W part of Romania were investigated for quality parameters, volatile profile, total phenols content and antioxidant capacity. The volatile composition of peach and nectarine cultivars was determined via the ITEX/GC-MS technique, the main volatile compounds belonging to alcohols and aldehydes. Another objective was to obtain the pasteurised juices from these fruits and to investigate the best time of pasteurisation in order to identify the most valuable cultivar from the perspective of total phenols content and its antioxidant capacity. For a better interpretation of results and a proper discrimination between cultivars, according to the total phenols content and antioxidant capacity, the multivariate analysis, Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA) were applied. The peach cultivars showed the highest content in total phenols compared with nectarine. From peach cultivars, the highest concentration was recorded in ‘Southland’ (47.49 ± 0.14 mg GAE 100 g-1 FW) and from nectarine cultivars in ‘Romamer’ (16.28 ± 0.83 mg GAE 100 g-1 FW). The highest antioxidant capacities were recorded in ‘Southland’ peach in the case of both methods (DPPH and FRAP). The results showed that ‘Southland’ peach and ‘Romamer’ nectarine pasteurised juices are the best from the point of view of total phenolic compounds content with high antioxidant capacity

Development of functional beverage from wheat grass juice

The juice from wheat grass is called "green blood" and is an excellent detoxifying, facilitating the elimination of toxins and fats from body. In the form of fresh juice, it has high concentrations of chlorophyll, active enzymes, vitamins and other nutrients. The aim of this work was the development and characterization of a functional beverage from green wheat juice by adding apple and limes. The antioxidant capacity, vitamin C, polyphenols and flavonoids content were quantified by using spectrophotometry. The final product was pasteurized and evaluated by the content of bioactive compounds during storage at intervals of 7 and 14 days. During storage there were found slight decreases of the contents of bioactive compounds. The juice obtained has a sweet-sour taste, a unique flavor and a very pleasant smell. This product targets all categories of consumers and represents an ideal morning snack for those who are concerned about a healthy lifestyle

PHYSICO-CHEMICAL CHANGES IN WHOLE MILK POWDER DURING DIFFERENT STORAGE CONDITIONS

We studied the changes of total dry matter and moisture content, solubility, titrable acidity, acid degree value and scorched particle content in whole milk powder (WMP) during storage of 18 months (shelf-life). Samples were stored at room temperature and at maximum 15°C (maximum limit stipulated in Romanian standard). The samples were analyzed after obtaining and at 3, 6, 9, 12, 15 and 18 months intervals for the mentioned physico-chemical parameters. Values indicated an increase in titrable acidity and moisture content with a decrease in total dry matter and acid degree value with the storage time in whole milk powder. No significant changes were observed with solubility index under these conditions. Scorched particle content do not exceeded disc A in whole milk powder samples in neither of two different storage conditions during shelf-life