Aflatoxin M1 (AFM1) occurrence in human and animal milk, infant formula, powdered milk, cheese and yoghurt represents a risk for health. The last four years (2010–2014) of data, as well as the most frequently and updated analytical methods applied for AFM1 quantification, are evaluated. Aflatoxin B1, considered the most potent toxic aflatoxin, is metabolised to form the monohydroxy derivative AFM1. This metabolized, expressed in the milk, is relatively stable, and it is not eliminated by heat treatments or pasteurisation, and thus represents a serious health concern.

The aim of the study was to evaluate the efficiency of an ultrasonic pretreatment at different amplitudes and extraction times, on the content of antioxidant compounds (phenolics, anthocyanins, ascorbic acid) and total antioxidant capacity of black currant fruits. Additionally, the influence of sample preparation (frozen storage/drying) was evaluated. Extraction was performed in 60% ethanol with 0.15% HCl at a solvent-to-sample ratio of 15/1. Our results show that the ultrasonic pretreatment proved particularly useful for the recovery of high amounts of total anthocyanins in freeze-dried samples, ascorbic acid in frozen and oven air-dried samples, and total antioxidant capacity in freeze-dried and oven airdried samples. The total phenolics content was not significantly influenced by the ultrasonic pretreatment. Freeze-drying increased the content of targeted compounds, to a very high significant level (p<0.001) for anthocyanins and ascorbic acid. Oven air-drying at 45 °C drastically decreased the ascorbic acid content. Ultrasonication enhanced the extraction yield of black currant valuable compounds in strong relation to the operating conditions.

Introduction. Sweet cherries are important dietary components, based mainly on their content of antioxidant compounds related to health benefits. Different preservation procedures cause changes in the content of these compounds. Our work aimed at evaluation of changes in the total anthocyanin contents and antioxidant activities in fresh, frozen and dried sweet cherry fruits. Materials and methods. The total anthocyanin content of edible parts of sweet cherries was studied under different postharvest conditions. The total antioxidant activities were studied using total phenolic content and ferric reducing antioxidant power assays. Results and discussion. We report higher amounts of phenolics and anthocyanins in wild crops compared with orchard-grown and 'Black Gold' cultivars. Phenolics and anthocyanins of wild and cultivated samples degraded differently during frozen storage at −18 • C for six months, with a more pronounced effect on anthocyanins than on phenolics, which retained approximately half of their amounts. Black Gold sweet cherries showed much less degradation than wild crops. We found good retention of anthocyanins in air-oven-dried sweet cherries for up to 8 h at 60 • C compared with infrared-dried cherries, which showed 48% anthocyanin degradation at 60 • C. While anthocyanins drastically degraded at higher temperatures (70−80 • C), the antioxidant activity increased. Conclusion. Fresh and processed sweet cherries may find potential applications as natural colorants, antioxidants and nutraceuticals, related to their content of phenolics/anthocyanins, antioxidant properties and intended use. Keywords: Romania / sweet cherry / Prunus avium / anthocyanins / antioxidant / phenolics / food processing / postharvest management Résumé-Modifications de la teneur en anthocyanes et de l'activité anti-oxydante des cerises douces au cours de la congélation et du séchage au four ventilé ou par infrarouge. Introduction. Les cerises douces sont des aliments dont l'intérêt nutritionnel est principalement basé sur leur teneur en composés anti-oxydants aux effets potentiels sur la santé. Des changements de teneur en ces composés peuvent provenir des procédés de conservation utilisés. Notre travail a visé à évaluer les changements de teneur en anthocyanes totales et des activités anti-oxydantes des fruits frais, congelés et séchés. Matériel et méthodes. La teneur totale en anthocyanes des parties comestibles des cerises douces a été étudiée sous différentes conditions post-récolte. L'activité anti-oxydante totale a été étudiée en utilisant le contenu phénolique total et le test du pouvoir anti-oxydant par réduction du fer (FRAP). Résultats et discussion. Des quantités plus élevées de composés phénoliques et d'anthocyanines ont été mesurées dans les cerises sauvages par rapport à celles de vergers cultivés et aux cerises cv. Black Gold. Les composés phénoliques et les anthocyanes d'échantillons de cerises sauvages et cultivées se sont dégradés différemment au cours des 6 mois de congélation à −18 • C, avec un effet plus ...

Probiotic dairy products are part of functional foods, which are made from fermented milk selected from a culture or a concentrate of bacteria that improve the microbial balance in the gut. These products have positive and beneficial influence on health and integrity of the human body. In the present study regarding the fortification with oil and pulp of sea buckthorn, was to obtained product similar to the conventional yoghurt, consistency and texture aimed at reducing heat treatments and stages technology in order to preserve nutritional quality. This research focused on optimizing the technology for obtaining yoghurt and selecting the best options regarding the addition of sea buckthorn pulp or oil, based on the following parameters : acidity, pH and lactic acid. At the same time we aimed to obtain probiotic yoghurt ,to make comparative studies on major parameters and to select the optimal probiotic yoghurt with sea bucktorn that give a good stabilization.

Among all mycotoxins, Aflatoxin B 1 (AFB1) is considered to be the most carcinogenic, and it has been classified by the International Agency for Research on Cancer in Group 1 of human carcinogen. It signifies a high hazard because it contaminates a diversity of agricultural products such as nuts and derivatives, peanuts/hazelnuts, grains, seeds, cottonseed, milk, dairy food. In milk AFB1 is metabolized to aflatoxin M (AFM1) which is 4-hydroxy derivative of AFB1, it is formed in the liver and excreted in the milk into the mammary glands of both human and lactating animals which have been fed with AFB1 contaminated diet. After the food contamination, one part of the aflatoxin B1 which was present in the food is eliminated through the milk. At the molecular level aflatoxin biosynthesis involves several levels of transcriptional and post-transcriptional control, so the main stages subsequent biochemical and genetic constituents of aflatoxin biosynthesis have been demonstrated recently. Recent studies over the last few decades have shown that the metabolism of AFB is an essential component of hepatocarcinogenic, however it was shown that AFB1 is metabolized by cytochrome P450 oxidised to intermediates and other metabolites Therefore, the biotransformation process may also lead to the formation of carcinogenic metabolites.