The objective of this study was to investigate the impact of adding aronia (Aronia melenocarpa), raspberry (Rubus idaeus), and strawberry (Fragaria xananassa) in the form of 10% puree to a mixture of cow's and goat's milk in order to reduce the risk of spoilage caused by activity of Bacillus cereus in yoghurt made from a mixture of cow's and goat's milk. During the fermentation process (360 min.), changes in water activity, pH, moisture content, bacterial growth curve were monitored. The results showed a decrease in water activity, pH, and moisture content. Adding aronia puree to yoghurt yielded the most significant results for water activity modification (0.971-0.868), pH (5.31-4.28), moisture content (85.12-81.55 %), and optical density (0.19-0.34). Also, the investigation of the kinetics of the Bacillus cereus grows indicated that the stationary phase was reached at 360 minutes, resulting in a total population of 5.5·1013 c.f.u./g. Microscopic examination revealed Gram-positive strains of lactic acid bacteria, arranged in chains of varying lengths, in an amount of 139·102 c.f.u./g. Antimicrobial activity showed a zone of inhibition with a diameter of 18.5±0.1 mm in aronia yoghurt, a zone of inhibition with a diameter of 16.2±0.2 mm in raspberry yoghurt and a zone of inhibition with a diameter of 15.2±0.1 mm in strawberry yoghurt compared to classic yoghurt which showed a zone of inhibition with a diameter of 12.1±0.2 mm.
Sеа buсkthоrn (Hiррорhае rhаmnоidеs L.) hаs соnsidеrаblе роtеntiаl fоr thе аgri-fооd, рhаrmасеutiсаl аnd соsmеtiс industriеs. This аrtiсlе рrеsеnts аn intеrnаtiоnаl аnd ехреrimеntаl rеsеаrсh соnduсtеd оn рlаntаtiоns in Dubаsаri distriсt, Роhrеbеа villаgе in thе Rерubliс оf Mоldоvа оf thе miсrоbiоtа whiсh is аblе tо аttасk sеа buсkthоrn рlаntаtiоns аnd rеduсе thе hаrvеst. This rеsеаrсh inсludеs сhаngеs in thе microbiota that is able to attack sea buckthorn plants to reduce the harvest and shelf life of the berries. Infоrmаtiоn оn роtеntiаl disеаsеs оf sеа buсkthоrn рlаntаtiоns, thе саusаtivе аgеnt аnd rесоmmеndаtiоns tо rеduсе this risk аrе inсludеd in thе аrtiсlе. Thе infоrmаtiоn рrеsеntеd is imроrtаnt fоr thе dеvеlорmеnt оf sеа buсkthоrn рlаnt сultivаtiоn strаtеgiеs аnd disеаsе mаnаgеmеnt аlsо fоr imрrоving thе quаlity аnd рrеsеrvаtiоn оf роst-hаrvеst fruit.
Reduction of “bad” carbohydrates in sweets is a complex issue, because carbohydrates provide important sensory, physical and textural properties of food. This research illustrated the possible use of the colorant Brown 7 (0.6...1.0%) in combination with sucralose and isomalt for alerting the functional quality of toffee candies. Sensory and physicochemical properties, microbiological indicators and color parameters were analyzed for four samples of toffee. The combination of sweetener with anti-crystallizer and Brown 7 significantly improves the color of toffees. It was established by HPLC that during thermal processing the Casuarictin from Brown 7 transforms into Ellagic acid. These transformations lead to an increase in the intensity of the brown color in the toffee. The addition of Brown 7 contributes to the decrease of titratable acidity from 0.28 ± 0.08 in the control to 0.21 ± 0.06 degrees of acidity in the sample which contain 1.0% dye. The chromatic parameters L*, a*, b* of the toffee sample with 0.6% Brown 7 content are the closest to the classic toffee parameters. Use of colorant in combination with sweetener illustrates a potential synergy of sensorial properties. This help to increase the intake of natural bioactive compounds and to decrease carbohydrates in sweets, promising health benefits.
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