The aim of this study was to evaluate the physico-chemical, microbiological, sensory properties and antioxidant activity of the functional cream cheese prepared with lipophilic extracts of sea buckthorn (Hippophae rhamnoides L.). The first step of the research consisted of an evaluation of the physico-chemical characteristics and the antioxidant capacity of the sea buckthorn lipophilic extracts. The sea buckthorn extracts had a significant antioxidant capacity (67.04 ± 2.67%), a content of total carotenoids of 8.27 ± 0.01 mg L -1 and a content of total polyphenols of 1842.86 ± 1.41 mg/100 g dry vegetal material. The addition of the sea buckthorn extracts did not negatively affect the fresh cream cheese's sensory characteristics. The addition of sea buckthorn extracts to the cream cheese resulted in an increase of antiradical activity and dry matter content, a decrease in acidity and higher growth inhibitition of germs.

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Introduction. The purpose of research was to evaluate the physico-chemical and sensory paramenters of functional confectionery products with rosehip powder. Material and methods. In research Rosa Canina harvested in the Republic of Moldova (Central region) was analized. Physico-chemical methods and sensory evaluation of the elaborated functional confectionery products and DPPH antioxidant activity of the roseship extract were used. Results and discusisions. It was established that rosehip powder can be used as an antioxidant and natural colorant in the preparation of BIO candies enriched with vitamins, natural antioxidants. The acidity index of this products in camparison with the control sample it is within the permissible limits 0,12± 0,01%, and the high content of caratenoids gives the products the red-orange color, so the rosehip powder can be used to obtain functional products. The elaborated functional candies are characterized by positively rated sensory and physico-chemical indices, the value of the acidity index constituting 1.15±0.01 mg KOH/l and the humidity mass fraction of 24.19±0.01%. The results showed that higher concentration of rosehip powder give orange color and the acid value of the product increases, which represent a disadvantage of the rosehip extract, this provides the opportunity to open a new research direction. From a sensory point of view, the product with small content of rosehip power was positively appreciated, which confirms that food products based on natural dye of plan origin is a good alternative for obtaining safe and natural products for consumer health. A relevant aspect of this paper is the fact that an additive and natural dye extracted from the rosehip fruits was obtained. According to the recipe, the obtained natural additive has replaced the synthetic one, giving the prepared candies a pleasant taste and a specific smell of rosehip flowers. Conclusion. It is justified functional properties and high quality of the confectionery products in which the synthetic food additives were replaced with the natural dyes extracted from plant products.

This study provides the first insight into the biologically active potential (total phenolic compounds, flavonoids, tannins and antioxidant activity) of Moldavian сarob beans and pod pulp in comparison with carob grown in Algeria, Spain, and Italy. The results showed that the samples of Moldavian carob contain significant amounts (P ≤ 0.05) of biologically active compounds, the content of some of these compounds is far exceeding that of сarob from the above-mentioned regions. Thus, the total content of phenolic compounds in Moldavian carob samples is 1.4 times higher, of flavonoids 1.9 times higher compared to the imported ones. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) antioxidant activity of Moldavian carob samples proved to be about 10–12% higher than the antioxidant activity of samples from other regions. It has been proved that Moldavian carob pod pulp and beans have a high biologically active potential making them possible ingredients for functional food products.

In this research, an integrated physico-chemical and sensory approach was implemented to study the impact of sea buckthorn addition in a fermented dairy product such as yoghurt. Yoghurt samples were prepared with the addition of sea buckthorn puree in different concentrations - 1%, 3%, 5%, 7%. Thus, research was done to determine the impact of the addition of sea buckthorn on the quality of yoghurt. The obtained results demonstrate that fat content is decreasing from 4.43 % for the sample with 1% sea buckthorn to 4.21 % for the sample with 7% sea buckthorn, fact caused by the sea buckthorn addition, which replaces the milk quantity. The protein content for all samples meets the requirements of the regulation for dairy products (min. 1.6%), ranging from 3.29% to 2.6%. During fermentation and storage, the acidity values are increasing and this is most noticeable in samples with the highest sea buckthorn content due to the significant intake of acids from sea buckthorn that speed up the acidification. Following the organoleptic examination, it was deduced that the sample with 5% and 7% added sea buckthorn has favorable characteristics for the consumer, but the latter is to be improved because they have values of over 35% serum release.