food quality & safety, health & nutrition

NUTRICON 2017 5-7 October, 2017 Skopje, Macedonia

FOOD QUALITY & SAFETY, HEALTH & NUTRITION Book of Abstracts

5 - 7 October, 2017 Skopje, Macedonia

BOOK OF ABSTRACTS Food Quality & Safety, Health & Nutrition

ISBN 978-608-4565-11-6 Congress on Food Quality and Safety, Health and Nutrition - NUTRICON 2017 Editor: Vladimir Kakurinov, Prof. Dr Abstracts/Paper Review All abstracts and papers are reviewed by the International Board of Reviewers Publisher: Consulting and Training Center KEY Sv. Kiril i Metodij, 52-1/3 1000 Skopje, Republic of Macedonia Cover and Graphic Design Boris Kakurinov, Consulting and Training Center KEY, Skopje, Republic of Macedonia Printed by Kontura, Skopje, Republic of Macedonia Edition: 150 All rights reserved. None of the parts of this book can be reproduced or transferred in any form by any means, electronic or technical, including photo copy, scanning and saving in information systems, without previous agreement with the publisher in written form. CIP - Каталогизација во публикација Национална и универзитетска библиотека “Св. Климент Охридски”, Скопје 663/664(062)(048.3) 613.2(063)(048.3) BOOK of abstracts: (Nutricon 2017) / [Editor Vladimir Kakurinov] Skopje: Consulting and training center - Key, 2017. 184 стр.; 24 см ISBN 978-608-4565-11-6 а) Храна - Биотехнологија - Собири - Апстракти COBISS.MK-ID 104117002

CONGRESS PRESIDENT Prof. Dr Vladimir Kakurinov, Consulting and Training Centre KEY, Macedonia INTERNATIONAL SCIENTIFIC COMMITTEE Dr Hubertus Lelieveld, GHI President, and EHEDG Executive Committee, Netherlands Ludvig Jozefsberg, EHEDG President, Sweden Prof. Dr Alojz Bomba, MD, PhD, Faculty of Medicine, Pavol Jozef Safarik University Kosice, Slovakia Prof. Dr Zvonko Milenkovic, MD, PhD, University Clinic for Infectious Diseases, Macedonia Snezana Kolevska, MD, PhD, Institute of Public Health of Republic of Macedonia, Macedonia Dr. Vishweshwaraiah Prakash, International Society for Nutraceuticals, Nutritionals and Naturals (ISNNaN) President, Nutraceuticals, Nutritionals, Functional Foods and Dietary Supplements Chair, FSSAI, Govternment of India, India Prof. Dr Valentina Pavlova, Faculty of Technology and Technical Sciences, University St. Kliment Ohridski, Macedonia Prof. Dr Livia Simon Sarkad, Corvinus University of Budapest, EuCheMS ExCo Member, Food Chemistry Division Chair, Hungary Prof. Dr Diana Banati, International Life Sciences Institute (ILSI Europe) Executive and Scientific Director, Hungary Prof. Dr Nastasia Belc, the National R&D Institute for Food Bioresources Director, Bucharest, Romania Prof. Dr Ovidiu Tita, Faculty of Agricultural sciences, Food Industry and Envorinmental protection, Lucian Blaga University of Sibiu, Sibiu, Romania

Petar Atanasovski, MD, MSci, PHI Polyclinic Medika, Macedonia Dzengis Jasar, MD. MSci, Clinical Hospital Acibadem/Sistina, Macedonia Prof. Dr Sergii Ivanov, National University of Food Technology (NUFT) Rector, Kiev, Ukraine Prim. Dr Angela Dimova, Public Health Institute, Bitola, Macedonia Goran Kolevski, MD. MSci, University Clinic of Neurology, Macedonia Prof. Dr Aleksandar Dimitrov, Faculty of Technology and Metallurgy Dean, University Ss. Cyril and Methodius, Macedonia Prof. Dr Renata Kongoli, Faculty of Food Science and Biotechnology Dean, Agricultural University of Tirana, Albania Igor Kirovski, DMD, MSci, PDO Igor Kirovski Prof. Dr Ergun Demir, Veterinary Faculty, Balikesir University, Turkey Prof. Dr Yoav D. Livney, Faculty of Biotechnology & Food Engineering, the Technion, Israel Institute of Technology, Israel Prof. Dr Robert Minovski, Faculty of Mechanical Sciences, University Ss Cyril and Methodius, Macedonia Prof. Dr Mark Shamtsyan, St. Petersburg State Institute of Technology, Technical University, St. Petersburg, Russia Prof. Dr Yaroslav Zasyadko, National University of Food Technology (NUFT), Kiev, Ukraine Prof. Dr Kemal Celik, Faculty of Agriculture, Cankkale Onsekiz Mart University, Turkey Dr Andras Sebok, Campden BRI Hungary, Hungary Prof. Dr Stefan Denev, Faculty of Agriculture, Trakia University, Bulgaria

Prof. Dr Sanja Orucevic, Faculty of Agriculture and Food Sciences Sarajevo, University of Sarajevo, Bosnia and Herzegovina Prof. Dr Slavko Mirecki, Biotechnical Faculty, University of Montenegro, Montenegro Prof. Dr Ivan Minkov, Biological Faculty, University of Plovdiv, Bulgaria Prof. Dr Vlasta Pilizota, Faculty of Food Technology, Josip Juraj Strossmayer, Croatia, EuCheMS Food Division member Prof. Dr Miomir Niksic, Faculty of Agriculture, University of Belgrade, Serbia Fatmira Allmuca, Ministry of Agriculture, Food and Consumer Protection, Albania Dr Mannino Saverio, Centro Interdipartiment ale di Ricerca sugli Alimenti - CIRA, Milan University, Italy Prof. Dr Daniela Smogrovicova, Faculty of Chemical and Food Technology, University of Technology in Bratislava, Slovakia Dr. Dieter Elsser-Gravesen, ISI Food Protection ApS, Aarhus, Denmark Prof. Dr Adriana Birca, George Baritiu University of Brashov, Brashov, Romania, Rector ORGANIZING COMMITTEE PhD Snezana Kakurinova, Consulting and Training Centre Key, Macedonia Prof. Dr Vladimir Kakurinov, Consulting and Training Centre Key, Macedonia Prof. Dr Vesna Dimova, Faculty of Technology and Metallurgy, University Ss Cyril and Methodius, Macedonia Marina Nikolovska, Ministry for Education and Science, Macedonia Violeta Atanasovska, Ministry for Education and Science, Macedonia PhD Elena Eftimova, Institute of Animal Science, University Ss Cyril and Methodius, Macedonia

M.Sci Irena Milevska, Food Quality and Safety Department - Municipality Karpos, Macedonia M.Sci Aleksandra Markovska, Food Consulting, Macedonia

CONGRESS ORGANIZERS Consulting and Training Centre KEY, Macedonia

CONGRESS SUPPORTED BY European Hygienic Engineering and Design Group (EHEDG) Global Harmonization Initiative (GHI) Black Sea Association of Food science and Technology (B-FoST) Journal of Hygienic Engineering and Design

CONTENT I. FOOD INGREDIENTS, FOOD STRUCTURE, ADDITIVES, SUPPLEMENTS, FORTIFICATION BIOTINE SUPPLEMENT IN FOOD RATION AND REPRODUCTIVE PERFORMANCE IN COWS FOR MILK PRODUCTION Ermal Yzeiraj, Vangjel Ceroni.................................................................................................17 DETECTION OF INGREDIENTS IN SALAMI AND SAUSAGES FROM DIFFERENT BRANDS SOLD IN KOSOVO MARKET BY PCR Rreze Gecaj, Bajram Berisha, Flutura Ajazi, Skënder Muji....................................................18 THE INFLUENCE OF RADIOFREQUENCY TREATMENT ON THE TEXTURE PARAMETERS AND ON THE FUNGI DEVELOPMENT OF WHOLE WHEAT BREAD Amalia Carmen Miteluţ, Georgiana-Aurora Ştefãnoiu, Elisabeta Elena Popa, Paul - Alexandru Popescu, Mona Elena Popa, Radu Cramariuc, Bogdan Cramariuc, Oana Cramariuc, Cristina Mariut, Ana Maria Balaurea-Chirilov, Alina Culeţu, Denisa Duţã, Gabriela Mohan............................20 ANTINOCICEPTIVE AND IMMUNOSTIMULATION EFFECT OF Β-D-GLUCANS FROM PLUEROTUS OSTREATUS Danil Terentyev, Ekaterina Antontseva, Mark Shamtsyan......................................................22 ANTINUTRIENT COMPOUNDS IN CEREALS AND PULSES Uğur Ertop, Müberra Bektaş, Müge Hendek Ertop.................................................................24 RESEARCH REGARDING THE EFFECTS OF WHEAT FLOUR SUBSTITUTION WITH GRAPE SEED POWDER (GSP) AND GRAPE POMACE POWDER (GPP) ON THE RHEOLOGICAL PROPERTIES OF BREAD DOUGH Liviu Gaceu, Livia Apostol, Oana Bianca Oprea, Mihaela Badea..........................................26 SYNTHESIS, CHARACTERIZATION AND APPLICATION OF COPPER NANOPARTICLES Dragana Milisavić, Tanja Okolić, Savka Janković..................................................................28 ENHANCEMENT OF BIOAVAILABLE MICRONUTRIENTS IN FOOD GRAINS BY REDUCTION OF ANTI-NUTRIENTS BY SOME FOOD PROCESSES Müberra Bektaş, Müge Hendek Ertop....................................................................................29

II. FOOD PRODUCTION, ENGINEERING, PROCESSING AND SUSTAINABILITY A PILOT STUDY OF ULTRASONICATION PRE-TREATMENT AND HIGH PRESSURE PROCESSING AFFECTING MICROBIAL INACTIVATION AND COLOR ATTRIBUTES OF LIQUID WHOLE EGG Adrienn Tóth, Csaba Németh, Rebeka Csáti, Ildikó Zeke, |Khabat Noori Hussein, Richárd Pintér, László Friedrich........................................................33

INFLUENCE ON TIME OF BAKING AND DIFFERENT ROLE OF BARLEY FLOUR ON THE COLOUR OF THE BISCUITS Gjore Nakov, Daliborka Koceva Komlenić, Viktorija Stamatovska, Ana Šušak, Marko Jukić....................................................................34 SOME REPRODUCTIVE CHARACTERISTICS OF THE ASSAF SHEEP IN THE REPUBLIC OF MACEDONIA Elena Eftimova, Nikola Pacinovski, Natasha Mateva, Vesna Levkov, Tosho Kostadinov...............................................................36 THERMAL HEAT PROCESSING EFFECTS ON PHYTIC ACID CONTENT, PROTEIN AND MINERAL BIOAVAILABILITY OF SIYEZ WHEAT Rabia Atasoy, Müge Hendek Ertop........................................................................................38 POLYMORPHISM AT BTN1A1, SCD AND LPL AND ITS ASSOCIATION ON MILK PARAMETERS IN CZECH WHITE SHORTHAIRED GOAT BREED Zuzana Sztankoova, Jana Rychtarova, Alena Svitakova, Michal Milerski.............................40 ASSOCIATION OF POLYMORPHISM AT BTN1A1, SCD AND LPL GENE ON SOMATIC CELL COUNT IN CZECH WHITE SHORTHAIRED GOAT BREED Jana Rychtarova, Zuzana Sztankoova, Alena Svitakova.......................................................42 BIOCATALYTIC CONVERSION OF LIPID-CONTAINING WASTES FROM FISH PROCESSING INDUSTRIES Mikhail Pushkarev, Daniil Belyaev, Grigoriy Kozlov, Alexander Garabadzhiu........................43 PRODUCTION OF HYDROPHOBINS FROM ASPERGILLUS NIGER BIOMASS - WASTE PRODUCT OF CITRIC ACID PRODUCTION Nikita Khrapatov, Boris Kolesnikov, Mark Shamtsyan............................................................45 BIOCHEMICAL INDICATORS IN SERUM INFLUENCED BY THE DOWNER SYNDROME IN DAIRY COWS Januz Duraj, Vangjel Ceroni...................................................................................................47 RECONSTITUTION OF DRY WHEY BY CAVITATIONAL DISINTEGRATION BASED ON THE WATER CATHOLYTE Andrey Bratsikhin, Konstantin Kostenko, Dinara Salmanova.................................................48 POSSIBILITY OF PRODUCING ONE-YEAR OLD SEEDLINGS OF THE AUTOCHTHONOUS APPLE VARIETIES IN THE REGION OF NORTH MONTENEGRO Gordana Šebek......................................................................................................................50 PROTECTION OF ANCESTRAL FOOD GRAINS FOR THE FOOD SUSTAINABILITY: A SAMPLE ”SIYEZ WHEAT“ (TRITICUM MONOCOCCUM) Müge Hendek Ertop, Uğur Ertop............................................................................................52

III. FOOD ANALYSIS, MICROBIOLOGY, CHEMISTRY, BIOCHEMISTRY, SENSORY AND INFORMATION TECHNOLOGY SCIENCES ANALYSIS OF ESSENTIAL OIL ISOLATED FROM ROSEMARY Olga Popovska, Sani Demiri, Suzana Aliu, Afrim Hamidi, Azis Pollozhani............................ 57 EVALUATION OF CHICKEN MEAT QUALITY BY DETERMINING THE CONTENT OF POLYUNSATURATED FATTY ACIDS USING THE GAS CHROMATOGRAPHIC METHOD Margareta Olteanu, Mariana Ropota, Rodica Diana Criste, Tatiana Panaite, Alexandru Vlaicu........................................................58 POLYMERASE CHAIN REACTION (PCR) BASED CONTROL METHOD FOR GMO SOYBEAN AT MEAT PRODUCTS IN ALBANIAN MARKET Donalda Karameta, Ariola Bacu.............................................................................................60 DIVERSITY OF LACTIC ACID BACTERIA (LAB) DURING PRODUCTION OF TRADITIONAL RUGOVA CHEESE Flutura C. Ajazi, Matthias Ehrmann, Bajram Berisha, Rreze Gecaj, Idriz Vehapi..................61 ANTIMICROBIAL ACTIVITY OF ESSENTIAL OILS FROM PLANTS AGAINST SELECTED MICROORGANISMS Mariia Kokina, Mark Shamtsyan, Cecilia Georgescu, Monica Mironescu.................................. WHOLE GENOME SEQUENCING OF LISTERIA MONOCYTOGENES STRAINS ISOLATED FROM SALMON PROCESSING PLANTS; TYPING AND DETECTION OF VIRULENCE AND RESISTANCE GENES AND COMPARISON TO ISOLATES ASSOCIATED WITH HUMAN LISTERIOSIS Trond Løvdal, Lin T. Brandal, Arvind Sundaram, Mohammed U. Naseer, Bjørn T. Lunestad.............................................................................63 MICROBIOLOGICAL ANALYSIS OF PASTERURIZED AND STERILIZED MILK WITH EMPHASIS ON THE IMPACT OF STORAGE TIME AND TEMPERATURE ON THE GROWTH AND DEVELOPMENT OF MICROORGANISMS Vildana Hadžić, Azra Bačić, Nihada Ahmetović.....................................................................64 COMPARISON OF DIFFERENT EXTRACTION METHODS FOR THE EXTRACTION OF TOTAL PHENOLIC COMPOUNDS FROM SPRUCE BARK Ales Haz, Michal Jablonsky, Veronika Majova, Andrea Skulcova, Petra Strizincova.......................................................................................66 DELIGNIFICATION OF PULP USING DEEP EUTECTIC SOLVENTS Michal Jablonsky, Veronika Majova, Andrea Skulcova, Ales Haz..........................................68 INTELLIGENT SYSTEM AND EQUIPMENT FOR GREENHOUSES MONITORING Igor Penkov............................................................................................................................70

IV. FOOD QUALITY AND SAFETY HELMINTHES THAT ARE TRANSMITTED THROUGH FOOD TO HUMANS Mirjana Bojanić Rašović.........................................................................................................75 THE SPECIFICS OF THE INSURANCE SYSTEM TO PROTECT FOOD FROM INTENTIONAL CONTAMINATION IN THE PRODUCTION OF POWDERED FOOD PRODUCTS Brane Novakovic, Radoslav Grujic.........................................................................................76 SYNTHESIS OF SILVER NANOPARTICLES WITH REDUCTION METHOD AND THEIR ANTIBACTERIAL PROPERTIES Savka Jankovic, Tanja Okolic, Dijana Jelic............................................................................77 QUALITY AND SAFETY OF PASTEURIZED FRUIT JUICES Karina Grigoryan, Mariam Sargsyan, Grigori Badalyan.........................................................78 RESEARCH OF PLANT MATERIAL SAFETY USED IN FUNCTIONAL PRODUCTS Svetlana Aleksandrovna Lenert, Lydmila Petrovna Maliuk, Antonina Anatolievna Dubinina, Inna Michaylovna Byelyayeva, Grygorii Victorovich Deinychenko...........................................................................................80 RADIO FREQUENCY IDENTIFICATION (RFID) TECHNOLOGY AND THE SO CALLED “SPEAKING SCALES” TO ENHANCE FOOD SAFETY ASSURANCE ALONG THE PIG CHAIN Marco Sensi, Alessandro Fiorucci, Matteo Sensi, Fabio Formenti, Valeria Rossi, Maria Serena Altissimi, Mohamed Naceur Haouet..........................................82 NUTRITIONAL VALUE AND SAFETY OF AQUACULTURE PRODUCTS IN UKRAINE Alexander Bavyko..................................................................................................................84 INFLUENCE OF DIFFERENT TYPES OF SOIL MANAGEMENT IN QUANTITATIVE AND QUALITATIVE ASPECTS OF THE OLIVE OIL IN THE VARIETY FRANTOIO, IN VLORA, ALBANIA Arzen Rexha, Uran Abazi.......................................................................................................86 IMPORTANCE OF ADEQUATE HAND HYGIENE OF FOOD HANDLERS IN SNAILS MEAT PROCESSING Brane Novakovic, Radoslav Grujic.........................................................................................88 EVOLUTION OF THE ANTIOXIDANT CAPACITY OF CHICKEN THIGH MEAT FED WITH ORGANIC ZN SUPPLEMENT Mihaela Saracila, Rodica Diana Criste, Tatiana Panaite, Arabela Untea, Petru Alexandru Vlaicu, Anca Bercaru..........................................................90 STUDY OF THE EFFECTS OF ZEARALENONE ON OVARIAN WEIGHT OF RATS Sejad Mačkić, Nihada Ahmetović, Boris Antunović, Maja Miškulin, Enida Karić..........................................................................92

V. RISK ANALYSIS DIETARY RISK ASSESSMENT OF PESTICIDE RESIDUES IN BANANAS Mehmed Hero, Sejad Mačkić, Nihada Ahmetović, Amra Čolić, Aida Šukalić, Azra Hodžić, Edisa Brkić, Enida Karić.......................................... 97

VI. FOOD BIOTECHNOLOGY, NOVEL BIO-PRODUCTS, FUNCTIONAL FOODS PROBIOTIC STRAINS OF LACTOCOCCUS LACTIS SUBSP. LACTIS PRODUCE NEUROACTIVE SUBSTANCES Lidia G. Stoyanova, Iliy V. Vodolazov, Sara D. Dbar, Alexander V. Oleskin.........................101 THE ANALYSIS OF THE USING EFFICIENCY JAPANESE MATCHA TEA IN THE FERMENTED MILK PRODUCTS PRODUCTION Thi Vu, Irina Mgebrishvili, Valentina Hramova, Alina Korotkova, Ivan Gorlov......................103 BIO-ELEMENTS IN FUNCTIONAL FOODS Irina Polyanskaya, Alla S.Teraevich, Valentina Popova, Tatiana D. Sultimanova, Lidia G. Stoyanova........................................................................105 PSYSICOCHEMICAL CHARACTERISTICS OF FUNCTIONAL BISCUITS AND IN VIVO DETERMINATION OF GLUCOSE IN BLOOD AFTER CONSUMPTION OF FUNCTIONAL BISCUITS Gjore Nakov, Viktorija Stamatovska, Nastia Ivanova, Stanka Damyanova, Tzonka Godjevargova, Daliborka Koceva Komlenić............................................................107 UTILIZATION OF XYLO-OLIGOSACCHARIDES AS PREBIOTICS IN YOGHURT Péter Penksza, Zsófia Banka, Kun Szilárd, Klára Pásztorné Huszár, Csaba Németh, Adrienn Tóth, Juhász Réka........................................................................109 USE OF EDIBLE FILM COATINGS IN FOOD PRODUCTS AND GIVING FUNCTIONAL PROPERTY WITH THE ADDITION OF NATURAL ADDITIVES Betül Akhan, Müge Hendek Ertop........................................................................................ 111 INFLUENCE OF PLEUROTUS OSTREATUS PREPARATIONS ON FERMENTATION PRODUCTS OF LACTIC ACID CULTURES Ekaterina Antontceva, Sergei Sorokin, Mark Shamtsyan, Ludmila Krasnikova................... 113

VII. CONSUMERS INFLUENCE OF DIFFERENT PRODUCT ATTRIBUTES ON ROMANIAN CONSUMER PURCHASE DECISIONS FOR ORGANIC DRIED BERRIES Mona Elena Popa, Alexandra Jurcoane, Elena Tanase, Amalia Mitelut, Paul Popescu, Vlad Ioan Popa, Mihaela Draghici................................................................ 117

VIII. FOOD CHAIN MANAGEMENT, MARKETING, ECONOMY ETHICS IN FOOD Igor Kirovski, Tatjana Kirovska.............................................................................................121 ECONOMIC BEHAVIOR AND ENVIRONMENTAL ETHICS IN THE CONTEXT OF SUSTAINABLE DEVELOPMENT Olena Fomina, Olena Zyza..................................................................................................122 CHALLENGES AND OPPORTUNITIES IN VALORIZATION OF FOOD BY-PRODUCTS AND RELATED (FOOD) RESEARCH Avo Karus, Virge Karus........................................................................................................124 NUTRITIVE MARKETING AND ANALYSIS OF CONSUMPTION BEHAVIOUR FOR HONEY Fani Gulevska, Sasko Martinovski.......................................................................................125

IX. EDUCATION, INNOVATION AND KNOWLEDGE TRANSFER SLOW FOOD FOR BIODIVERSITY: PRESIDIUMS IN TURKEY Müge Hendek Ertop, Uğur Ertop..........................................................................................129 PROBLEMS OF INNOVATIVE ACTIVITY DEVELOPMENT AT FOOD INDUSTRY ENTERPRISES OF UKRAINE Svitlana Yermak....................................................................................................................131 INNOVATION PROCESS TO DESIGN NEW STAFF RESTAURANT SERVICES Tuomo Eskelinen, Anna-Maria Saarela, Johanna Kantala...................................................133

X. HYGIENIC ENGINEERING AND DESIGN HYGIENIC STANDARDS AND PRACTICES IN NORWEGIAN SALMON PROCESSING PLANTS Trond Løvdal, Lars A. L. Giske, Emil Bjørlykhaug, Ingrid B. Eri, Ola J. Mork.......................137 IMPROVING CLEANABILITY BY INNOVATING DESIGN Lars Andre Langoeyli Giske, Ola Jon Mork, Emil Bjoerlykhaug...........................................139

XI. NUTRITIONAL PHYSIOLOGY AND BIOCHEMISTRY POTENTIAL BENEFITS AND CONTROVERSIES RELATED TO USE OF AMYGDALIN (VITAMIN 17) Dzengis Jasar, Vanja Filipovski, Biljana Curcic-Trajkovska, Katerina Kubelka - Sabit.......................................................................................................143

NUTRIGENETIC ANALYSES STUDYING PPARG, FABP2, ADRB2 AND ADRB3 POLYMORPHISMS AND THEIR COMPOSITE GENOTYPE IN THE MACEDONIAN POPULATION Sanja Mehandziska, Aleksandra Stajkovska, Margarita Stavrevska, Kristina Jakovleva, Ivan Kungulovski, Zan Mitrev, Goran Kungulovski, Mirko Spiroski....................................................................144

XII. HEALTH AND NUTRITIONAL EPIDEMIOLOGY ADOLESCENTS’ ATTITUDES TOWARDS EATING AND THEIR BODY IMAGE Natalija Uršulin-Trstenjak, Kristina Lešćanec Viktorovski, Brankica Klepić, Davor Levanić, Aleksandar Racz...............................................................149 GINGER EXTRACT REDUCES SCD1 ACTIVITY AND GENE EXPRESSION IN THE LIVER OF HYPERLIPIDEMIC HAMSTERS, AS OPPOSED TO HIGH FAT-DIET INTERRUPTION Mariana Deleanu, Mihaela G. Carnuta, Camelia S. Stancu, Laura Toma, Teodora Barbalata, Mina Raileanu, Mona E. Popa, Anca V. Sima.......................................151 VITAMIN C CONTENT AS ANTIOXIDANT COMPONENT IN RAW EDIBLE VEGETABLES - STRONG TOOL AGAINST AGING AND HEALTH SUPPORT Suzana Kratovalieva............................................................................................................153 NON-TRADITIONAL GRAINS FOR A BALANCED DIET Dasha Mihaylova, Aneta Popova.........................................................................................155

XIII. PUBLIC HEALTH, NUTRITION AND CHRONIC DISEASES SCHOOL ENVIRONMENT CHARACTERISTICS AND NUTRITIONAL STATUS OF NATIONALLY REPRESENTATIVE SAMPLE OF 7-YEARS-OLD BULGARIAN SCHOOLCHILDREN IN 2016 Ekaterina Chikova-Iscener, Veselka Duleva.........................................................................159 THE POTENTIAL OF ENTOMOPHAGY AS AN ALTERNATIVE SOURCE OF VALUABLE NUTRIENTS Aleksandar Derlis, Maja Simonovska Crcarevska, Marija Glavash Dodov, Renata Slaveska Raichki................................................................161 CHARACTERISTICS OF ENERGY DRINK CONSUMPTION AMONG ADOLESCENTS FROM SOUTHERN POLAND Ewa Błaszczyk-Bębenek, Paweł Jagielski, Małgorzata Schlegel-Zawadzka.......................162 VEGETABLE CONSUMPTION AND BONE MINERAL DENSITY IN FEMALES Zora Uzunoska, Tatjana Kalevska, Viktorija Stamatovska, Katerina Belichovska, Daniela Belichovska, Daniela Nikolovska Nedelkoska, Tatjana Blazevskai...........................................................164

QUALITY OF CEREAL SEEDS AS NUTRITON IMPROVEMENT TOOL Suzana Kratovalieva, Vesna Petreska, Vinko Stanoev........................................................166 NUTRITION TREATMENT WITH PLANT BASED DIET AFTER BREAST CANCER SURGERY Marina Relushkoska, Bojana Tasevska................................................................................168 STRUCTURE AND PHYSICOCHEMICAL PROPERTIES OF ANTISEPTICS AND DISINFECTANTS IN RELATION TO THEIR ACTIVITY Biljana Gorgeska, Andonela Janeva, Ivana Iceva, Dino Karpicarov, Antonela Velkova, Viktorija Krzovska, Ana Dimitrova, Natali Delipetrova............................170

XIV. ORAL DISEASES AND QUALITY OF LIFE ORAL HYGIENE IN PATIENTS WITH FIXED PROSTHODONTIC RESTORATIONS Katerina Zlatanovska, Cena Dimova, Julija Zarkova-Atanasova, Vesna Korunoska-Stevkovska, Nikola Gigovski, Darko Kocovski........................................173

XV. ORAL/DENTAL HEALTH AND NUTRITION ТHE IMPORTANCE OF DIET IN THE PREVENTION OF CARIES Natasha Longurova, Ivona Kovachevska.............................................................................177 NUTRITION AND ORAL HYGIENE IN PATIENTS WITH DENTAL IMPLANTS Edvard Janev ......................................................................................................................178

XVI. NUTRITION FOR COLLECTIVES AND SPECIAL NEEDS GROUPS PLANNED NUTRITION IN PREVENTION AND TREATMENT OF MUSCULAR CRAMPS BY SPORTISTS’ Oliver Bojceski, Marina Bojceska, Vesela Maleska Ivanovska, Hynor Kica, Angela Vasileska, Milivoje Galjak.....................................................................181 EXPEDITION "PEAK AKONKAGVA - 2017" - PLANNED NUTRITION AND SUPPLEMENTATION Oliver Bojceski, Marina Bojceska, Hynor Kica, Kica Korab, Milivoje Galjak, Vesela Maleska Ivanovska, Angela Vasileska............................................183

FOOD INGREDIENTS, FOOD STRUCTURE, ADDITIVES, SUPPLEMENTS, FORTIFICATION

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5 - 7 October, 2017 - Skopje, Macedonia

BIOTINE SUPPLEMENT IN FOOD RATION AND REPRODUCTIVE PERFORMANCE IN COWS FOR MILK PRODUCTION Ermal Yzeiraj1*, Vangjel Ceroni2 1

Veterinary Station - District of Fier, Jakov Xoxa n.n., 9301 Fier, Albania 2 Department of Clinical Subjects, Faculty of Veterinarian Medicine, Agricultural University of Tirana, Kamëz SH1, 1000 Tirana, Albania *

e-mail: [email protected]

Abstract Production’s increasing and improving the indicators of reproduction, are the basic objectives in all dairy farms for milk production. The study aims to experimentally clarify supplementation of biotins in improving cow reproduction indicators for milk production in breeding conditions on farms. The study was conducted during the period January 2015 - September 2016. For the study was selected randomly animals of age from 3 up to 9 years old and in the last period of pregnancy. In four experimental groups, were applied different doses (5, 10, 15 and 20 mg per day for 3 months) of biotine. Four other groups were used for control. For animals in the experiment, were calculated reproduction indicators (pre-service period, open day’s and breeding index) with standard methods, at the moment of pregnancy confirmation. The data obtained were statistically processed by the student test. The data obtained proved that the most influenced indicators from the use of biotin were open days (105.4 ± 6.13 days versus 134.15 ± 6.55 days in cows under control) and breeding index (1.61 ± 0.2 versus 2.25 ± 0.22 variations for cows’ beef cows under control). The differences of the days open indicators and the index of copulation are statistically verified (p < 0.05). Our data is close to the reports of other researchers. Biotine supplementation during the transition period in cows, shows positive effects on improving reproduction indicators. Key words: Biotine, Open days, Pre-service period, index of copulation.

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Food Quality & Safety, Health & Nutrition

DETECTION OF INGREDIENTS IN SALAMI AND SAUSAGES FROM DIFFERENT BRANDS SOLD IN KOSOVO MARKET BY PCR Rreze Gecaj1, Bajram Berisha1, Flutura Ajazi1, Skënder Muji1* Department of Animal Biotechnology, Faculty of Agriculture and Veterinary, University of Prishtina, Bill Clinton Boulevard, n.n., 10000 Pristina, Kosovo 1

*


Abstract Food adulteration is a major problem throughout the world and its detection is of economic, health and ethical interest. Declaration of ingredients in animal-based food products is of particular importance to consumers’ safety and is a legally guaranteed right. In Kosovo so far there has been no study that analyzes domestic products in this regard. Therefore, this study has the purpose of identifying the ingredients in salami and sausages declared as “chicken” and sausages declared as “beef” sold in Kosovo market. Samples were collected at random from different brands in the Prishtina region. A total of 22 samples are included in this study. 200 mg from each sample were used as the initial material to extract the genomic DNA. Using the Qiagen food authentication portfolio (DNeasy mericon Food Kit and mericon PCR assays) we successfully extracted the genomic DNA and then amplified the target in a Roter-Gene Q. Mericon assays for target detection use a real-time PCR-based protocol by implying two different dyes (FAM dye for target detection and MAX dye for internal control to control the inhibition). Samples declared as “chicken” have been tested for the swine and ruminants specific DNA, while those declared as “beef” were tested for the presence of swine and sheep sequences. The first results show a discrepancy between the declaration and the actual ingredients in few products. Overall the undeclared swine meet in all products we tested is surprisingly low, whereas the undeclared ruminant meet seems to be more highly present.

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Although the mericon PCR assays are designed for the target-specific detection a confirmation with other methods is necessary to ensure a transparent and fair labeling of the ingredients. Key words: Ingredients authentication, Sausages, Salami, Food safety, PCR.

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THE INFLUENCE OF RADIOFREQUENCY TREATMENT ON THE TEXTURE PARAMETERS AND ON THE FUNGI DEVELOPMENT OF WHOLE WHEAT BREAD Amalia Carmen Miteluţ1, Georgiana-Aurora Ştefãnoiu1*, Elisabeta Elena Popa1, Paul- Alexandru Popescu1, Mona Elena Popa1, Radu Cramariuc2, Bogdan Cramariuc2, Oana Cramariuc2, Cristina Mariut3, Ana Maria Balaurea-Chirilov3, Alina Culeţu4, Denisa Duţã4, Gabriela Mohan4 Department of Industrial Biotechnologies, Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, Mărăşti Blvd 59, District 1, 011464 Bucharest, Romania 2 Competence Center of Electrostatic and Electrotechnologies, Av. Radu Beller Street 259, District 1, 011464 Bucharest, Romania 3 S.C. Vel Pitar S. A., Emil Racovita Street 3-5, 041751 Bucharest, Romania 4 Institute of Food Bioresources Bucharest (INCDBA-IBA), 5 Ancuta Baneasa Street District 2, 020323 Bucharest, Romania

1

*


Abstract The efficacy of radiofrequency treatment on inhibition of moulds and the effects on the texture parameters (fermity, coesivity, elasticity and gumosity) in the case of the whole wheat bread were studied. For RF treatment applying was used a 27.12 MHz RF laboratory system. The breads were packaged and heated at same temperature (75 0C) applying RF treatment. Samples were incubated at 25 0C and monitored for 10 days in order to establish the efficacy on the inhibition of fungi development. The samples were evaluated through visual estimation of the degree in which the bread surface is covered by fungal mycelium. The texture parametres were monitored at three different moments: T0- initial moment (control and the RF treated samples at 75 0C), T5- after five days of storage at controlled conditions (control and the RF treated samples at 75 0C) and at T10- after ten days of storage at controlled conditions (RF treated samples at 75 0C). Texture properties of bread samples were measured with texture Analyzer Instron (model 5944, Illinois Tool Works Inc., USA). 20


In the case of the treated samples it was observed that has no fungal development even after 10 days for the same treatment compared to the control samples which has a normal fungi development starting with 7 days. In terms of the texture parameters it was observed that in the case of treated samples the fermity and the gumosity increased with the increase of the storage period (from the 9.002 at T0 to 18.463 at the moment T10 in the case of fermity and from 4.372 to 11.833 in the case of gumosity). The coesivity and the elasticity suffer minor changes during the storage period. The results are promising and show that RF heating could be a good perspective for increasing shelf life of bread. Acknowledgement: This paper was published under the frame of Partnerships in priority areas Programme, PCCA Contract no. 164 / 2014, RAFSIG. Key words: Bread spoilage, Radiofrequency treatment, Whole wheat bread, Bread quality and preservation.

21


ANTINOCICEPTIVE AND IMMUNOSTIMULATION EFFECT OF Β-D-GLUCANS FROM PLUEROTUS OSTREATUS Danil Terentyev1*, Ekaterina Antontseva1, Mark Shamtsyan1 Department of microbiological synthesis technology, St. Petersburg State Institute of Technology (Technical University), Moskovsky prospect 26, 190013, Saint Petersburg, Russian Federation 1

*


Abstract Pleurotus ostreatus is a common widespread edible fungus. It has a wide range of biological effects, due to various biologically active substances present in its biomass. One of the most important of such compounds are beta-glucans, structural polysaccharides of the cell wall. Beta-glucans can activate the receptors of macrophages and activate resistance to the majority of bacterial, viral, parasitic diseases, as well as stimulate innate immunity. Beta-D-glucans of basidiomycetes act on the immunocompetent cells, causing rapid activation of protective reactions: they enhance phagocytosis, chemotaxis and adhesion properties of neutrophils, increase opsonizing activity of blood serum, and reduce the allergic mood of the body. They also increase the functional activity of natural killers, macrophages, dendritic cells; stimulate hemopoiesis, production of mediators of the immune system - cytokines and interferons, which are responsible for the development of inflammatory reaction, immune response, antiviral protection of the body [1]. In recent publications it was shown also the antinociceptive effect of beta-glucans [1, 2]. Therefore, the development of preparations containing beta-glucans with an analgesic and anti-inflammatory effect will be promising for the treatment of imfamatory conditions of throat and larynx. Polysaccharides of fungi are biologically accessible to the human body and do not show toxicity or side effects. Beta-glucans have strong immunomodulating activity [3]. The effect of beta-glucans on macrophage receptors causes a response, which is significantly increasing the body’s ability to protect itself against a variety of diseases. Thus, it is possible to create lozenges and pills with a 22


complex effect on the human body, with analgesic action, which will shorten the time of recovery, prevent possible complications and relapses. Key words: Beta-glucans, Antinociception, Immunomodulation, Pleurotus ostreatus. References: [1] Ruthes A. C. (2013). Lactarius rufus (1→3),(1→6)-β-d-glucans: Structure, antinociceptive and anti-inflammatory effects. Carbohydrate polymers, Vol. 94, 1, pp. 129-136. [2] Baggio C. H. (2012). Antinociception of β-d-glucan from Pleurotus pulmonarius is possibly related to protein kinase C inhibition. International journal of biological macromolecules, Vol. 50, 3, pp. 872-877. [3] Raa J. (2015). Immune modulation by non-digestible and non-absorbable beta-1,3/1,6-glucan. Microbial Ecology in Health & Disease, Vol. 26, doi 10.3402/mehd.v26.27824.

23


ANTINUTRIENT COMPOUNDS IN CEREALS AND PULSES Uğur Ertop1*, Müberra Bektaş2, Müge Hendek Ertop3 Ministry of Food, Agriculture and Livestock, Management of Devrekani District, Universities Mah. Dumlupinar Boulevard 161, 37200 Kastamonu, Turkey 2 Department of Food Engineering, Faculty of Engineering and Natural Sciences, Gümüşhane University, Bağlarbaşi nn, 29000, Gümüşhane, Turkey 3 Department of Food Engineering, Faculty of Engineering and Architecture, Kastamonu University, Kuzeykent nn, 34303 Istanbul, Turkey 1

*


Abstract The cereals and pulses are part of the dietary habit of all countries since thousands of years. Moreover, a daily human diet is contained almost 60% cereals and pulses. Also, the 40% of world population is feed grain based. Although the cereals are staple foods that is important in daily diet, only recently their use and nutritional and functional values were rediscovered and deeply investigated with suitable approaches. The cereals and pulses are an excellent source of: carbohydrates, dietary fibers and proteins. They also provide many: minerals, vitamins oligosaccharides and phenolic compounds. Nevertheless, they also contain several anti-nutritional compounds which also called as antinutrients, namely: raffinose, phytic acid, condensed tannins, alkaloids, lectins, saponin, gluten, oxalate, pyrimidine glycosides (e.g., vicine and convicine), and protease inhibitors. In this review, the effect of antinutrients found in various cereal and legumes on micronutrient and on their bioavailabilitiy have been investigated Minerals and proteins have considerable role in human health and nourishment. They have restorative and regulatory functions. Minerals is used as a catalyzer. If minerals and proteins is deficiency, physical health problems such as growth failure, anemia, and rickets can appear. Grains like many foods also include compounds that have antinutrient specialty. For example, phytic acid is available mainly grains, legumes and some plants. Moreover its level is higher especially in wheat compare to other grain types. 24


The wheat bran has high phytic acid value. Tannins are polyphenols which is presented particularly in vegetables and legumes, although founds in many foods. Gluten is a protein that is take placed in cereals especially in wheats. It reasons to the digestive problems and allergy. Oxalate is present in vegetable foods as spinach, beet. Antinutrients connect with divalent metals as: Ca, Fe, Zn, and Mg in foods and they make useless this minerals for human body. Antinutrients decrease absorption of minerals in human body. Furthermore they also create complex with proteins and reduce absorption of proteins in human bowel. Hence it is not desirable to be present antinutrient compounds in cereals. Antinutrients decrease nutrition value of grains and most food. The cereals and pulses are a major part of the dietary habit of all countries. For that reason their bioavailabilitiy is important for global nutrition. For this reason antinutrients must be removed from the cereal and pulses. When they removed from the foods, the minerals bioavailability and proteins digestive increase and minerals and proteins become useful for human body. In developing countries plants are the major source of food. More than half of the world populations are affected by micronutrient malnutrition and one third of world’s population suffers from zinc deficiency and anemia, particularly in developing countries. Iron and zinc deficiencies are the major health problems worldwide. Therefore when antinutrients removed from the foods grains, the nutrition problems can be reduce in a lot of countries. Key words: Antinutrients, Tannin, Phytic acid, Saponin, Alkaloids, Cereal.

25


RESEARCH REGARDING THE EFFECTS OF WHEAT FLOUR SUBSTITUTION WITH GRAPE SEED POWDER (GSP) AND GRAPE POMACE POWDER (GPP) ON THE RHEOLOGICAL PROPERTIES OF BREAD DOUGH Liviu Gaceu1*, Livia Apostol2, Oana Bianca Oprea1, Mihaela Badea1 Faculty of Food and Tourism, Transilvania University of Brasov, Eroilor 29, 500036, Brasov, Romania 2 National Institute for Research and Development in Food Bioresurces, Ancuta Baneasa 5, 020323, Bucharest, Romania 1

*


Abstract Several studies have shown that many bioactive components in grapes seed and skin have been shown to prevent a wide array of chronic disorders linked to metabolic syndrome. Grape seed and skin flour, a polyphenol rich mixture containing flavonoids, oligomeric proanthocyanidins, is commonly used as a nutritional supplement. GSP (grape seed powder) and GPP (grape pomace powder) were added at 5%, 10%, 15% flour substitution level for different bakery recipes. The rheological behavior of doughs was analyzed using the predefined “Chopin +” protocol on Mixolab equipment. The international standard ICC-Standard Method No. 173, a protocol for complete characterization of flours was used, and a simplified graphic interpretation of the results was performed. The parameters obtained from the recorded curves are: water absorption (%) or percentage of water required for the dough to produce a torque (C1) of 1.1 N∙m, mixing stability (min) or elapsed time at which the torque produced is kept at 1.1 N∙m, protein weakening (C2, N∙m and the difference between points C1-2, N∙m), starch gelatinisation (C3, N∙m and the difference between points C3-2, N∙m), amylolytic activity (C4, N∙m and the difference between points C3-4, N∙m), starch gelling (C5, N∙m and the difference between points C5-4, N∙m). Mixolab “Chopin +” transforms the standard curve into six quality indicators, expressed on a scale of 0 - 9 (Mixolab index).

26


The main conclusion in our study concerning the rheological properties of dough (pure wheat flour and mixtures of wheat flour with grape skin flour) is that rheological parameters were maintained within limits of 10% for grape seeds and 15% for grape pomace, which can assure a good technological behaviour towards obtaining high quality bakery products. Key words: Bakery, Grape skin, Pomace, Dough, Rheological properties.

27


SYNTHESIS, CHARACTERIZATION AND APPLICATION OF COPPER NANOPARTICLES Dragana Milisavić1*, Tanja Okolić1, Savka Janković1 Faculty of Science and Mathematics, University of Banja Luka, Mladena Stojanovića 2, 78 000 Banja Luka, Bosnia and Herzegovina 1

*


Abstract Researches in the green chemistry field, such as synthesis, characterization and use of metal nanoparticles with unique properties, seems to be very popular in the last decade. The aim of this research is synthesis of copper nanoparticles using ascorbic acid as a reducing agent, starting from copper-sulfate pentahydrate solution. Reduction is performed by using different concentrations of ascorbic acid solutions (0.10 M, 0.25 M i 0.5 M) and changes were followed in different intervals of time (5 and 10 minutes). Characterization of obtained copper nanoparticles was performed with ultraviolet-visible (UV/ VIS) spectrophotometer and the wavelength of solutions with the highest absorption was determined. Results showed that reduction of copper nanoparticles happened at the same time with different concentrations of ascorbic acid solutions. After determination of λmax, using literature data, it was concluded that average size of copper nanoparticles is 35 nm. Copper nanoparticles synthesized in this manner have potential of showing fungicidal activity and also antibacterial activity. Acknowledgement: The work was financed with the help of Ministry of Science and Technology of Republic of Srpska under contract 19/06020/961-26/15. Key words: Green chemistry, Copper nanoparticles, Ascorbic acid, UV/VIS, Fungicide.

28


ENHANCEMENT OF BIOAVAILABLE MICRONUTRIENTS IN FOOD GRAINS BY REDUCTION OF ANTI-NUTRIENTS BY SOME FOOD PROCESSES Müberra Bektaş1*, Müge Hendek Ertop2 Department of Food Engineering, Faculty of Engineering and Natural Science, Gümüşhane University, Bağlarbaşi nn, 29000 Gümüşhane, Turkey 2 Department of Food Engineering, Faculty, Institute of Science, Kastamonu University, Kuzeykent nn, 37000 Kastamonu, Turkey 1

*


Abstract The most of plant foods, nuts and cereals contain antinutrient compounds. They decrease to mineral bioavailability and protein absorption of foods thanks to their chelating property. They caused to micronutrient malnutrition and mineral deficiencies. There is traditional and technological methods that provide reducing of antinutrient compounds. This study focused on various methods to reduce antinutrients in food such as phytic acid, tannin, and oxalate in food grain to improve nutritional quality of food. The pretreatment and processing techniques as soaking, fermentation, germination, shelling, and autoclaving are even traditional methods which use generally in consumption of cereals and legumes. Removing antinutrients, the bioavailability of some cation (Ca, Fe, and Zn) and the absorption of proteins make to increase and consequently nutrition value of food increase. The soaking is an easy method used generally in daily life and an important method helped in germination and fermentation of cereals. However soaking, phytase enzyme activate and reduce to antinutrient compounds. There is both physical and chemical positive effects in structure of foods. For this reason, cereals such as chickpea, wheat and barley used to product in daily life should be consumed after soaked for a while. In this method, the soaking water’s heat and soaking time act significant. Further the disadvantages of treatment are disappearing of water soluble protein and minerals. Germination treatment reduce significant phytic acid content of cereals. Phytase activate in germinated seed. This condition provide to degradation and decline antinutrients as phytic acid. The Reduction in phytic acid during soaking could be attributed to leaching out in soaking water under 29


concentration gradient. Autoclaving is heat treatment application. Together with application heat treatment to cereals or other vegetable goods, acidity increase and phytase enzyme activate. The most of foods become useful and healthy with heat treatment application in daily diet. Fermentation is the one of the important processes that decrease the levels of antinutrients in food grains and increase minerals extractability, in vitro protein digestibility and nutritive value of grains. The reduction in phytic acid during fermentation could be attributed to the action of the enzyme phytase released by microorganisms’ fermentation. Therefore cereals based foods certainly should be consumed after fermentation treatment. It reduce amounts of phytic acid, tannin, polyphenols with fermentation treatment and it increase food’s mineral bioavailabilty and digestibility. Milling is the most commonly used method to remove phytic acid from grains. This technique removes the phytic acid but also has major disadvantages as it also removes major parts of minerals and dietary fibers. The micronutrient malnutrition is a widespread global health problem not only in developing but also in many countries. Increasing micronutrient intake in food through food processing based approaches is a sustainable method of prevention of micronutrient malnutrition which should be achieved through food diversification. It is possible to reduce antinutrient factors by using domestic or industrial basic food processing techniques alone or in combination. Key words: Micronutrients, Antinutrients, Digestibility, Bioavailabilty.

30

FOOD PRODUCTION, ENGINEERING, PROCESSING AND SUSTAINABILITY

II


A PILOT STUDY OF ULTRASONICATION PRE-TREATMENT AND HIGH PRESSURE PROCESSING AFFECTING MICROBIAL INACTIVATION AND COLOR ATTRIBUTES OF LIQUID WHOLE EGG Adrienn Tóth1*, Csaba Németh2, Rebeka Csáti1, Ildikó Zeke1, Khabat Noori Hussein1, Richárd Pintér1, László Friedrich1 1

Department of Refrigeration and Livestock Product’s Technologies, Szent István University, Ménesi út 43-47. 1118 Budapest, Hungary 2 Capriovus Ltd., Dunasor 073/72 hrsz., 2317 Szigetcsép, Hungary *


Abstract Ultrasonic processing of a variety of liquids, drinks and beverages has generated much interest with published papers increasing within this area in recent years. Combination of ultrasonication and high hydrostatic pressure could be used as a combined non-thermal minimal processing technology for fluids. This work investigated the impact of ultrasound (US) pre-treatment combined with high hydrostatic pressure (HHP) on color and microbial inactivation in liquid whole egg (LWE). Homogenized LWE was pre-treated with ultrasound (US) (12.50 ± 0.31W and 55, 65 and 75% amplitude) for 30 min. prior to high hydrostatic pressure (HHP) treatment (300 and 350 MPa, 5 min.). Microbiological measurements were carried out by a usual plating method. For statistical examination oneway ANOVA (α = 0.05) was employed. Our results revealed that color of LWE was varied statistically significant (one-way ANOVA, α = 0.05), but nevertheless color difference ΔEab showed maximum visible differences. Increasing treatment parameters caused decreasing microbial cell count, increased microbiological inactivation was significant caused by different treatment parameters. Summarizing our results show that UH pre-treatment combined with HHP can provide a microbiological safe product while its color stays stable. Key words: High hídrostatic pressure, Ultrasonication, Food preservation, Food safety. 33


INFLUENCE ON TIME OF BAKING AND DIFFERENT ROLE OF BARLEY FLOUR ON THE COLOUR OF THE BISCUITS Gjore Nakov1, Daliborka Koceva Komlenić2*, Viktorija Stamatovska3, Ana Šušak2, Marko Jukić2 Department of Biotechnology and Food Technology, University of Ruse “Angel Kanchev”, Branch Razgrad, Aprilsko vastanie Blvd. 47, Razgrad 7200, Bulgaria 2 Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, HR-31000 Osijek, Croatia 3 Faculty of Technology and Technical Science - Veles, University “Ss.Kliment Ohridski”- Bitola, Dimitar Vlahov bb,1400 Veles, Macedonia 1

*


Abstract Biscuits are products which contain large amount of fats and sugar. By increasing the temperature during baking, the Maillard reaction develops and there is a process of caramelization which leads to creating compounds that cause change of the color of biscuits. Changing wheat flour with barley flour when producing biscuits can result in acceptable and functional products. In our research, change of the color of biscuits made from wheat flour and mix from wheat and barley flour has been followed (0%, 30%, 50%, 70% and 100% of barley flour) while baking for 5 -10 min. Some of the biscuits have been stocked in room temperature and change of color has been measured after 6 and 12 months of storage. Biscuits have been produced according to AACC 10-5D method. The color of the biscuits has been scanned (digitalized) with the help of a scanner Epson Perfection V500 photo. With biscuits from 100% barley flour, a very visible change of color has been noticed even after 5 min. of baking (ΔЕ > 6), which reduced during expanding the time of baking. In biscuits from 100% of wheat flour, a very visible change of color has been noticed after 7 min. of baking and this change increased with expanding the time of baking. Increasing the part of barley in biscuits correlates when reducing the change of color of the biscuits during baking. 34


From stored biscuits, the biggest change of color has been noticed with biscuits from 100% wheat flour after 6 (ΔЕ = 16.49) and 12 months (ΔЕ = 14.29) of storage. From these results it can be concluded that with biscuits from barley flour, the entire change of color reduces during baking, whereas with biscuits from 100% wheat flour it increases during baking. By expanding the time of storage, the entire change of color of biscuits reduces. Key words: Biscuits, Barley flour, Wheat flour, Baking, Color, Storage.

35


SOME REPRODUCTIVE CHARACTERISTICS OF THE ASSAF SHEEP IN THE REPUBLIC OF MACEDONIA Elena Eftimova1*, Nikola Pacinovski1, Natasha Mateva1, Vesna Levkov1, Tosho Kostadinov1 1

Institute of animal science, University Ss Cyril and Methodius, Ilinden 92-a, 1000 Skopje, Republic of Macedonia *


Abstract In the Republic of Macedonia, the Assaf sheep is imported by a private investor in May and October 2014 and is breed on a farm in the village Erdzelija, Sveti Nikole. This is newly imported race in Macedonia, and the purpose of the research is to obtain preliminary data on its reproductive characteristics in the conditions that are common for Republic of Macedonia. The study analyzes data on the fertility of 99 sheeps, of which 48 in the first and 51 in the second lactation. Breeding is characterized as a farm breeding using all modern zootechnical, veterinary and sanitary measures. The first matting to the ewe tegs is at the age of 8 months. The estrus was synchronized, and fertilization is natural. The obtained female lambs are used for herd reproduction, while male lambs in large part are intended for livestock products market. The percentage of fertility is determined as the ratio between the number of born lambs and the number of lambing sheep multiplied by 100, while the percentage of bareness is determined by calculating the ratio of the total number of non-lambing sheep and the total number of mating sheep multiplied by 100. Initial studies of fertility and reproductive characteristics indicate that in sheep in first lactation, the percentage of fertility is 122.92%. 79.17% gave birth to one lamb, 18.75% gave birth to two lambs, while 2.08% gave birth to tree lambs. In sheep that are in second lactation, the fertility rate is 113.73%, or more precisely , 86.27% gave birth to one lamb, 13.73% gave birth to two lambs, while birth with 3 lambs has not been recorded. In both groups of sheep, the percentage of barrenness is around 5%. Lambs birth weight ranges from 4.5 to 8 kg, while the lambs mortality rate is 7 - 8%.

36


The initial results for the fertility of Assaf sheeps in the Republic of Macedonia are more than satisfactory and are indicating good acclimatization and fulfillment of genetic performance. Key words: Assaf, Lambs, Fertility, Barrenness.

37


THERMAL HEAT PROCESSING EFFECTS ON PHYTIC ACID CONTENT, PROTEIN AND MINERAL BIOAVAILABILITY OF SIYEZ WHEAT Rabia Atasoy1*, Müge Hendek Ertop2 1

Department of Sustainable Agriculture and Natural Plant Resources, Faculty of Engineering and Architecture, Kastamonu University, Kuzeykent nn, 37000 Kastamonu, Turkey 2 Department of Food Engineering, Faculty of Engineering and Architecture, Kastamonu University, Kuzeykent nn, 37000 Kastamonu, Turkey *


Abstract Einkorn (Triticum monococcum L. subsp. monococcum) is an ancient diploid hulled wheat with high protein carotenoid and tocol content. Triticum monococcum also named as Siyez wheat is a typical example of an underutilized species suitable for development in mountain areas; it is important for food security and cultural value and has a very limited production. T. monococcum has been mentioned as a promising candidate for the development of new or special foods such as: bakery products, baby food or products rich in: minerals, protein, carotenoids, tocols and fiber. In unrefined or hulled cereal and legumes foods the low bioavailability of minerals such as: Fe, Zn due to antinutrient compounds such as phytic acid, causes metabolic disorder related to these nutritional factors. So improving the nutritional value of such type of food with various methods such as heat, enzyme treatment or fermentation will improve the nutritional status. The aim of this research is determination of effects of heat treatment on phytic acid, bioavailability of mineral and protein contents. Siyez wheat harvested from Kastamonu, Turkey, was milled to the flour. Then the heat treatments; soaking at 45 0C for 6 hours, boiling at 100 0C for 3 hours and autoclaving at 121 0C for 1.5 hours, were performed at two different pH at 4 and 7. Before and after heat treatment: phytic acid, bioavailability of mineral and protein contents were determined. The acidic extraction for phytic acid was performed from grain, then its absorbance was measured. The pyhtic acid concentration was calculated by usage calibrated reference ferric solutions. Ash and protein content were measured American 38


Association of Cereal Chemists (AACC) methods. For the bioavailability measurement was performed human gastric/intestinal simulation. The results show that, the heat treatment decreases the phytic acid level and increase the bioavailability. The phytic acid forms the complexes with the minerals required for the body and it decrease the bioavailability of them. Dephytinization must be carried out for incresing bioavailability of mineral content. It can be performed with various treatment such as heat, acid, enzyme treatment or fermentation. In the study, the heat treatments at the acidic condition was found to be effective in terms of dephytinization. For the future studies, bioavailability for mineral contents should be measured. Moreover, other processing conditions can be examined. Key words: Siyez wheat, Triticum monococcum, Bioavailability.

39


POLYMORPHISM AT BTN1A1, SCD AND LPL AND ITS ASSOCIATION ON MILK PARAMETERS IN CZECH WHITE SHORTHAIRED GOAT BREED Zuzana Sztankoova1*, Jana Rychtarova1, Alena Svitakova1, Michal Milerski1 Institute of Animal Science, Pratelstvi 815, 10400 Prague - Uhrineves, Czech Republic

1

*


Abstract Increasing productivity, composition and milk yield are of great economic importance for dairy industry. Goat milk is of interest because of its nutritional aspects, healthy properties, and functional food effects. Milk traits can be extensively modified by environmental factors as well as by genetic factors. The aim of this study was to investigate variation at BTN1A1, SCD and LPL locus and to investigate the effect of genetic variants of BTN1A1 (exon 4), SCD (intron 2, exon and intron 3) and LPL (signal peptide and intron 1) genes on goat milk traits in dairy White shorthaired goat kept in the Czech Republic. Typing of BTN1A1 was performed by polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) and loci SCD and LPL by primer extension analysis (PEA). For analysis we used 363; 350; 156 animals with 6196; 5635; 1175 performance records for SCD, BTN1A1 and LPL gene, respectively. The mixed model with repeatability was used to estimate the impact of polymorphism BTN1A1, SCD and LPL gene on milk production traits (milk yield, fat and protein percentage). The fixed effects were genotype, herd-year-season of lactation, age* age, month of performance test and parity number, depend on evaluated trait. The random effect was the animal (repeated measurements per goat). Molecular analysis confirmed that the most prevalent genotype was GG (76.85%) followed AG (20.57%) and AA (2.00%) at BTN1A1 locus. A major frequency of occurrence had genotype combination - haplotype AAAACCGGGG (56.75%) followed AGAACTGGAG (16.80%) and AGAGCCAGAG (11.29 at SCD %). A prevalent haplotype was GGGACCCC (30.77%) followed GGGGCCCC (19.23%) and GGGGCTCC (14.74%) at LPL locus. 40


Association analysis confirmed effect genetic polymorphism of BTN1A1 locus on milk yield (kg) and protein content (%). Loci SCD and LPL were associated with milk yield (kg), protein and fat content (%). We can conclude that analyzed loci may be used as candidate genes to improve goat milk qualitative and quantitative traits in goat breeding. (NAZV QJ1310107) Key words: Goat, Polymorphism, Milk traits.

41


ASSOCIATION OF POLYMORPHISM AT BTN1A1, SCD AND LPL GENE ON SOMATIC CELL COUNT IN CZECH WHITE SHORTHAIRED GOAT BREED Jana Rychtarova1*, Zuzana Sztankoova1, Alena Svitakova1 Institute of Animal Science, Pratelstvi 815, 104 00 Prague - Uhrineves, Czech Republic 1

*


Abstract Somatic cell count is an indicator of mammary gland health state. Mammary gland health is an essential factor of milk quality. Milk quality is affected as environmental as genetics factors. This study investigated associations between single nucleotide polymorphisms (SNPs) in BTN1A1, SCD and LPL genes with somatic cell count in White shorthaired goat kept in the Czech Republic. For analysis we used 233 animals with 1124 performance records for SCD and BTN1A1 gene and 177 animals with 525 records for LPL locus. To detect genetic variants we used: polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) (BTN1A1), primer extension analysis (PEA) (SCD and LPL locus) methods. The mixed model with repeatability was used to determinate the impact of polymorphism BTN1A1, SCD and LPL gene on somatic cell score. The fixed effects were genotype, herdyear-season of lactation, age, age*age, month of performance test and parity number, depend on evaluated trait. The random effect was the animal (repeated measurements per goat). The most prevalent genotype was GG (83.26%) followed AG (15.88%) and AA (0.86%) at BTN1A1 locus. Statistical analysis finds out only effect of BTN1A1 gene on somatic cell count. Obtained results confirmed that somatic cell counts are affected also by environmental factors as: stadium of lactation, age of animals, Results confirmed that genes: of BTN1A1 gene can be used as candidate genes on somatic cell count in goat breeding (NAZVQJ1510137). Key words: Goat, Somatic score cells, Health. 42


BIOCATALYTIC CONVERSION OF LIPID-CONTAINING WASTES FROM FISH PROCESSING INDUSTRIES Mikhail Pushkarev1, Daniil Belyaev1*, Grigoriy Kozlov1, Alexander Garabadzhiu1 Saint-Petersburg State Institute of Technology, Moskovsky prospect, 26,190013, Saint-Petersburg, Russia 1

*


Abstract In this study, enzymatic ethanolysis and urea fractionation method were combined in order to utilize oil from fish processing wastes to useful products - biodiesel and omega-3 PUFA concentrates. The samples of fish wastes were obtained from various fish processing industries of Saint-Petersburg (Russia). The samples of fish wastes were homogenized, freeze-dried and additionally subjected to grinding. Oil extraction was carried out by the Soxhlet method. The measured oil properties were: acid value, iodine value,peroxide value and water content. Analysis of fatty acid ethyl esters (FAEE) and fatty acid methyl esters (FAME) was conducted by gas chromatography. Enzymatic ethanolysis of fish oil was carried out in glass reactor with a heat jacket connected to a liquid thermostat. The reaction was catalyzed by the immobilized lipaseNovozym® 435.Obtained FAEE were fractionated by multi-step urea addition. The yield of extracted lipids was from 11.5 to 38.8% (w/w) of dry sample weight. Characteristics of the obtained oil: iodine value - 130 g I2 100g-1, acid value - 14.9 mg KOH g-1 (7.95% (w/w) of free fatty acids) and peroxide values - 14.7 meq O2 kg-1. The use of Novozym® 435 allowed obtaining FAEE from waste fish oil with a near quantitative yield at temperature 25 °C in 24 hours. Yield of non-urea complexed fraction was 22.2% (w/w). The content of C18:3, C20:5, C22:6 PUFAs in non-urea complexed fraction was 76.9% (w/w). The results obtained would allow to create ecologically attractive technological processes that would have simpler equipment standards and smaller number of technological steps involved. Multi-step urea fractionation 43


yielded the concentrate of PUFA containing minimum amount of saturated and monounsaturated FA. Key words: Waste processing, Biocatalysis, Transesterification, Fish oils, Polyunsaturated fatty acids, Urea fractionation, biodiesel.

44


PRODUCTION OF HYDROPHOBINS FROM ASPERGILLUS NIGER BIOMASS - WASTE PRODUCT OF CITRIC ACID PRODUCTION Nikita Khrapatov1*, Boris Kolesnikov1, Mark Shamtsyan1 Saint-Petersburg, St. Petersburg State Technological Institute (Technical University), Saint-Petersburg, 190013, Russian Federation 1

*


Abstract Hydrophobins are a large class of low-molecular structural fungal proteins, which have extremely high surface activity. Hydrophobins even at low concentrations in the solution can create highly stable foams and emulsions. The effect of foaming caused by hydrophobins is much higher than that of all known natural foam stabilizers used in the food industry. The taste and consistency of the emulsions formed by hydrophobins are resembling food fats. Using these emulsions is possible to replace up to 50% of the fat basis in food. The use of hydrophobins in the food industry will allow development of fundamentally new textures, reducing calories and increasing functionality of food products. The biomass of Aspergillus niger, a waste product from citric acid production was used as a source for the exraction of hydrophobins. The proposed method of obtaining of two valuable products as a result of a single fermentation will significantly increase the efficiency of production of both substances. For the extraction of hydrophobins 1% sodium dodecyl sulphate (SDS) in 100mM Tris-HCl buffer (pH 9) was used. After extraction, mycelium was separated by filtration. SDS was removed from the extract with a 2M KCl. After that, the extract was foamed using an aerator and the foam was treated with 98% ethanol solution so that the concentration of ethanol in the resulting solution was 60% of the total volume. The residue was separated from the solution with centrifugation. Ethanol was removed by evaporation and hydrophobine soulution was purified from low-molecular impurities by exclusion chromatography, using Sephadex-G25. As a result, the extract was purified, from high molecular weight impurities. The SDS did not completely precipitate when KCl was added. Using exclusion 45


chromatography, the hydrophobins were completely purified from SDS and low-molecular impurities. . The proposed method allows to obtain purified hydrophobins, which can be used as a foam stabilizer. Key words: Hydrophobins, Fungi, Surfactant, Emulgator.

46


BIOCHEMICAL INDICATORS IN SERUM INFLUENCED BY THE DOWNER SYNDROME IN DAIRY COWS Januz Duraj1*, Vangjel Ceroni2 Veterinary Ambulance J&R Prizren, Ibrahim Lutfiu HD nr 4, 20000 Prizren, Kosovo 2 Department of Clinical Subjects, Faculty of Veterinarian Medicine, Agricultural University of Tirana, Kamëz SH1, 1000 Tirana, Albania 1

*


Abstract Downer syndrome in dairy farm cows causes considerable direct and indirect economic damages and shows clinical, in particular prognostic, difficulties. The study aims at detecting biochemical indicators in the blood serum of cows with downer syndrome. During the period January 2014 – March 2017 cases of downer cows’ syndrome were studied in farms of Prizren area, in Kosovo. In 34 cows of different breeds and ages, diagnosed with downer syndrome blood samples were taken from jugular vein and serum was dissociated. Samples were analyzed using Biochemical analyzer EMP-168 Vet with respective kits, for following indicators: total proteins, albumins, overall calcium, inorganic phosphorus, magnesium, total bilirubin, creatinine, aspartate aminotransferases and alanine aminotransferases. The obtained data were statistically analyzed using ANOVA method (homogeneity of variances and normality) and compared with values of the reference according to averages of haemato-biochemical indicators of clinically healthy animals. Obtained data showed that most influenced indicators were albumin (4.12 ± 0.71 from 2.1 - 3.6 g/L), overall calcium (1.69 ± 0.59 from 2.43 - 3.10 mmol/L), inorganic phosphorous (1.04 ± 0.38 from 1.08 - 2.76 mmol/L), magnesium (1.23 ± 0.33 from 0.74 - 1.10 mmol/L) and alanine aminotransferases (387. 8 ± 33.6 from 35 - 350 IU/L). Changes in found biochemical indicators are statistically confirmed (p < 0.05). Our data are close with reports of other researchers. Based on the obtained results we think that changes in haemato-biochemical indicators can be used to check the clinical status and prognosis in cows affected by the downer syndrome. Key words: Downer syndrome, Albumin, Calcium, Phosphorus, Magnesium, ALT. 47


RECONSTITUTION OF DRY WHEY BY CAVITATIONAL DISINTEGRATION BASED ON THE WATER CATHOLYTE Andrey Bratsikhin1*, Konstantin Kostenko1, Dinara Salmanova1 Institute of Civil Building, Transport and Engineering, North Caucasus Federal University, Kulakova Avenue 2, 355029 Stavropol, Russia 1

*

email: [email protected]

Abstract Dry whey is widely used in dairy, meat and confectionery foodstuffs technology. The problems of whey reconstitution connect with stable whey solution production with properties, which must be similar to the natural whey. Other problems deal with the pH level control and reduction of the chemical stabilizers quantity for high quality products manufacturing. The aim of the research was to study of cavitational disintegration using for whey reconstitution process. The different types of activated water were used for whey solution preparing instead of traditional water. The object of research was dry milk whey with the 50%-level of demineralization, produced according to Russian Standard 53492-2009. The pH level and redox of activated water and whey solutions were determined by potentiometric measurement on analyzer pH “Expert 001-1.0.1”. Water activity and structural properties were measured based on the traditional methods. Catholyte had pH level value about 10.45 - 11.2, and redox was equal to (-300 ÷ -350) mV. The cavitational disintegration was carried out by ultrasonic treatment of studied water or catholyte solutions of dry milk whey in homogenizer «Hielscher UP 400» at different intensiveness and time of treatment. Concentration of dry whey was varied from 5 to 20 %. Reduction of pH level for all solutions with different concentration of dry whey was established. Cavitational disintegration promoted the stable solutions preparing. pH level of the system based on catholyte higher by 0.2-0.5 points than the same solutions based on water. Optimal parameters of the whey reconstitution, when the technological acceptable pH and water activity as well as redox potential could be obtained, were formed at 15 % of dry whey concentration when the solutions treated under 100% in relative units of intensiveness (which is equal to the absolute intensiveness of the ultrasonic 48


waves at 3.6·105W/m2) and total time of treatment could be varied from 30 to 50 s. It was established that viscosity of the solutions made on catholyte had values in 1.5-2.0 times higher than for solutions made on water at concentrations of dry whey up to 15%. The results may be used for manufacturing of high quality fermented milk products and milk deserts based on reconstituted whey. Key words: Cavitation, Reconstituted whey, pH level, Redox, Catholyte, disintegration, Ultrasonic treatment, Stability.

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POSSIBILITY OF PRODUCING ONE-YEAR OLD SEEDLINGS OF THE AUTOCHTHONOUS APPLE VARIETIES IN THE REGION OF NORTH MONTENEGRO Gordana Šebek1* Biotechnical Faculty, University of Montenegro, Mihaila Lalića 15, 81000 Podgorica, Montenegro

1

*


Abstract The aim of this paper is to determine morphological characteristics of autochthonous apple seedling sorts (Senabija, Arapka, Pašinka, Šarenika, Dapsićanka and Bjelija) with the vegetative rootstocks MM106 and wild apple seedlings (Malus sylvestris Miller) and water attaining capability of the leaves in one-year old seedlings of autochthonous apple cultivars . Budding of sleeping bud was conducted in the fall (late August) during the years of 2009, 2010 and 2011. Due to poor production results there were other graftings that took place in the spring of years 2010, 2011 and 2012, in which the method of ‘English linking’ was used. Grafting height is 10 cm from the root collar of wild apple generative rootstock or vegetative rootstock for apple (MM106). Scions for grafting were collected in the spring before the abrupt movement of buds and stored in the basement until the proper grafting conditions. Acceptance of grafting was monitored during three years of production. The study (2010 - 2012) includes those morphometric characteristics of plants that are used as basic parameters for their classification according to outward, phenotypic characteristics. Determination of seedling growth indicators was done with a sample of 80 rootstocks. Oneyear seedling height was measured with a meter. The diameter of seedlings on 3 cm from the seedling grafting point was measured with a micrometer of 0.01 mm precision. The dynamic of evolution of the one-year seedlings (seedling height and thickness) was followed during the growing season treatments: June, July, August and September. The results were analyzed using oneway analysis of variance (statistical program Systat 11) where the middle of treatment compared to the LSD test. Examples of leaves for analysis will be taken when it is dry weather: three times a year - at the end of June, the end of July and the end of August. The dynamics of leaf dehydration per measured interval was determined by method of Eremeev 1964. 50


The study was conducted in three successive years to examine the possibility of producing in nursery one-year old seedlings of autochthonous apple cultivars grafted on vegetative rootstocks and wild apple seedlings (Malus sylvestris Miller) during the first year after bud grafting. The results of this research also showed that the water attaining capability of the leaves in one-year old seedlings of autochthonous apple cultivars as an indicator of their resistance to drought was genetic characteristics of the cultivars. Production of seedling material of autochthonous sorts with vegetative rootstocks ‘MM 106’ will be enormous contribution for even partially saving of fruit genofund that is the unity product of our ecological environment and autochthonous biocenosis. Key words: Autochthonous cultivars, Grafting, Morphological characteristics, One-year old seedlings, Resistance to drought, Water attaining capability.

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PROTECTION OF ANCESTRAL FOOD GRAINS FOR THE FOOD SUSTAINABILITY: A SAMPLE ”SIYEZ WHEAT“ (TRITICUM MONOCOCCUM) Müge Hendek Ertop1, Uğur Ertop2* Department of Food Engineering, Faculty of Engineering and Architecture, Kastamonu University, Kuzeykent nn, 37000 Kuzeykent, Kastamonu, Turkey 2 Ministry of Food, Agriculture and Livestock, Management of Devrekani District, Universities Mah. Dumlupinar Boulevard 161, 37200 Kastamonu, Turkey 1

*


Abstract The changing climate and socio-economic changes have seriously endangered the survival of many traditional foods and native varieties. The ancestral food grains and cereals have been sustained in specific geographic areas by small-scale producers. Einkorn (Triticum monococcum L. subsp. monococcum) is a diploid hulled wheat strictly related to durum and bread wheats. Many farms in the forested northern Turkish province of Kastamonu, continue to cultivate the oldest type of wheat still in existence, Triticum monococcum, known as Siyez in Turkey.The aim of the work is to draw attention to the issue of dissemination of the ancestral food grains such as Siyez wheat, to increase of demand for its’ sustainability. In this research, the main physochemical and technological properties of Siyez wheat have been determined. In this context, alternative uses of siyez wheat have been examined and new products have been proposed except usage as bulgur. For this aim, the Siyez wheat samples supplied from a local farmer from Kastamonu, Turkey. Various physicochemical properties such as protein, gluten, fat, moisture, technological properties such as water and oil binding capacity, antioxidant activity and microtextural properties were examined. The physicochemical properties was analyzed according to AACC methods, antioxidant activity was performed with DPPH radical scavenging assay, mineral content was obtained X-Ray Fluorescence Spectrometer (XRF) and microtextural properties captured with scanning electron microscope. 52


It has been found that Siyez wheat has a high-nutritional value, especially considered for its high protein and antioxidants content. The grain differs from conventional varieties due to its low level of gluten, high protein content. Also it has high fat and mineral content level. Despite its extraordinary characteristics, the cultivation of Eincorn, has been declining constantly. Current trends toward slow-impact and sustainable agriculture as well as an increase in the utilization of “biological” and “functional” products suggest that this cereal may still play a role in human consumption. To ensure the sustainability of Siyez wheat, the main steps should to make the direct sale of the product possible domestic and abroad, increase harvesting area and production rate, to investigate functional and nutritional qualities and to find alternative use areas. Moreover, agricultural production incentives should be provided by the government and domestic or abroad advertisement should be made about Siyez wheat and its products. Key words: Siyez wheat, Food sustainability, Ancestral grains, Cereal.

53

FOOD ANALYSIS, MICROBIOLOGY, CHEMISTRY, BIOCHEMISTRY, SENSORY AND INFORMATION TECHNOLOGY SCIENCES

III


ANALYSIS OF ESSENTIAL OIL ISOLATED FROM ROSEMARY Olga Popovska1*, Sani Demiri1, Suzana Aliu1, Afrim Hamidi1, Azis Pollozhani1 1

Faculty of Technological Sciences, “Mother Teresa” University, 12 Udarna Brigada 2a, 1000 Skopje, Republic of Macedonia *


Abstract Rosemary (Rosmarinus officinalis L.) is a woody perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers, native to the Mediterranean region. Rosemary leaves are used as food flavoring. The isolation of the essential oil from the plant Rosmarinus officinalis L. is described. The essential oil of rosemary was isolated from Rosmarini Folium conc. (Alkaloid, Republic of Macedonia) and Aetheroleum rosmarini (Fitofarm, Republic of Macedonia). The distillate was extracted with methylene chloride, dried over sodium sulfate and the solvent was evaporated to give oil with pale color and characteristic pleasant odor (0.54% by weight from the dry plant). Main components were identified and quantified using gas chromatography coupled with mass spectrometry (GC-MS). The main components of the oil were 1.8-cineole (39.45%), camphor (22.58%), borneol (6.51%), and α-terpineol (6.51%). The following compounds were also found, albeit in lower quantities: verbenone (6.89%) and ß-linalool (4.48%). The identity of the products was determined by matching the mass spectra to the library spectra. Obtained essential oil from rosemary is of high quality (high content of the main compounds, 1,8-cineole up to 40%). The oil can be used in pharmaceutical industry due to its anti-inflammatory properties. It can also be utilized in improving physical and psychological conditions. Key words: Rosemary, GC-MS, 1.8-cineole, Camphor.

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EVALUATION OF CHICKEN MEAT QUALITY BY DETERMINING THE CONTENT OF POLYUNSATURATED FATTY ACIDS USING THE GAS CHROMATOGRAPHIC METHOD Margareta Olteanu1*, Mariana Ropota1, Rodica Diana Criste1, Tatiana Panaite1, Alexandru Vlaicu1 National Research-Development Institute for Animal Biology and Nutrition-IBNA, Calea Bucuresti nr. 1, 077015 Balotesti, Ilfov, Romania 1

*


Abstract The use of animal foods rich in omega-3 polyunsaturated fatty acids is beneficial to human health. Analytical method validation is the confirmation by examination and provision of objective evidence that certain specific requirements for intentional application are achieved. So validation of analytical quality assurance represents the first step in a laboratory. The fatty acids in samples of breast and thigh meat chicks were determined by gas chromatography which involves the transformation of the fatty acids from the sample in methyl esters and separation of the components in the chromatographic column, their identification by comparison with the standard chromatograms. The method complies with standard SR CEN ISO/TS 17764 -2: 2008 and used a Perkin Elmer-Clarus 500 chromatograph with capillary injection, high polarity stationary phase (BPX70: 60m x 0.25mm inner diameter and 0.25µm film thickness). The method was validated “in house”, and used as Methylated fatty acids standard solution Mix 37 Component FAME; 10 mg/ mL, (CRM) Soybean Oil. We determined the following parameters: accuracy = 98.72%, coefficient of variation of repeatability RSD = 0.414%, detection limit LoD = 0.002349 µg/mL, quantification limit LoQ = 0.05683 µg/mL and recovery R = 98,84%, according to SR EN ISO/CEI 17025:2005, all values being within the admitted range: RSD: 80 - 120%, LoQ > LoD and 80 - 120%. The analytical data were compared by variance analysis (ANOVA and t test), using StatView for WINDOWS (SAS, version 6.0). The results are expressed as mean values ± standard error.

58


The following concentrations of fatty acids were determined in samples of breast and thigh meat chicks, fed on a diet rich in omega-3 polyunsaturated fatty acids (C), and rich in omega-3 polyunsaturated fatty acids + natural antioxidant (E). The concentrations of omega-3 fatty acids were 2.14 ± 0.05 (C) and 2.29 ± 0.07 (E), in the breast meat, and 1.39 ± 0.04 (C) and 1.74 ± 0.08 (E), in the thigh meat, with significant (P ≤ 0.05) differences between the groups. The concentrations of omega-6 fatty acids were 27.00 ± 0.99 (C) and 31.21 ± 0.25 (E), in the breast meat, and 28.12 ± 0.81 (C) and 32.20 ± 1.80 g/100g total fatty acids in the thigh meat (E), with significant (P ≤ 0.05) differences between the groups. The higher concentrations of omega-3 and omega-6 polyunsaturated fatty acids in chicken meat (breast and thigh) from group E compared to group C proves that the natural antioxidant in the group E diet inhibited the lipid degradation reactions thus improving the chicken meat quality. Key words: Food quality, Meat quality, Chicks, Antioxidants.

59


POLYMERASE CHAIN REACTION (PCR) BASED CONTROL METHOD FOR GMO SOYBEAN AT MEAT PRODUCTS IN ALBANIAN MARKET Donalda Karameta1, Ariola Bacu2* 1

Department of Biotechnology, Faculty of Natural Sciences, University of Tirana, Bulv. Zog I, 1000 Tirana, Albania *


Abstract Meat products are among the important food in the Albanian market. Considering the absence of specific labelling for GMO content, and lack of consumers’ information the actual work addressed the identification of GMO soybean at 11 categories of processed meat products (raw ham, sausages, beef patties, pig minced meat, salami, cooked ham, bacon, from cow, chicken and pork). DNA extraction was performed following CTAB method. Two different protocols were used to amplify a soy bean lectin gene fragment and the transition site from the CAMV35S promoter sequence to the petunia hybrid chloroplast-transit-signal sequence in Roundup Ready soybean (RRS), using primer pairs reported previously. Results showed that the expected gene fragments (118bp and 172bp respectively) were amplified from 10 out of 11 categories of meat products both for lectin gene and Roundup Ready soybean. The stabilization of cycling conditions proved to be very important even with minor changes. In conclusion, we have stabilized protocols for identification of GMO soybean in processed meat products, and can offer such service to the local authorities in the country. Key words: GMOs, Lectine gene, Roundup soybean, PCR.

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DIVERSITY OF LACTIC ACID BACTERIA (LAB) DURING PRODUCTION OF TRADITIONAL RUGOVA CHEESE Flutura C. Ajazi1*, Matthias Ehrmann2, Bajram Berisha1, Rreze Gecaj1, Idriz Vehapi3 Faculty of Agriculture and Veterinary, UP, Bulevard Bill Clinton P.N., 10000 Prishtina, Kosovo 2 Technical Microbiology Department, Nutrition and Food Science Faculty, Technical University Munich, Gregor-Mendel 4, 85354 Freising, Germany 3 Faculty of Mathematics and Natural Sciences, University of Prishtina, Nëna Terezë n.n.,10000 Prishtina, Kosovo 1

*


Abstract Traditionally fermented cheeses produced from unpasteurized milk are known to harbor a highly diverse microbiota that is mainly dominated by various species of lactic acid bacteria (LAB). The aim of this study was isolation and identification of LAB during production and maturation of a cheese as it is typically produced in Rugova region, Kosovo. Samples from different stages of production (raw milk, curd and ripening days: 1, 8 and 15) were collected from local farms during autumn season. Total cell counts of mesophilic bacteria and lactic acid bacteria were investigated by plating of serial dilutions on milk plate count agar (MPC), de Man Rogosa Sharpe agar (MRS), and M17 agar (Medium for Lactococci). Gram-positive and catalase negative colonies were randomly selected from M17 and MRS agar plates. A total of 158 isolates were identified by Biotyper Matrix-Assisted Laser Desorption Ionization-Time of Flight mass spectrometry (MALDI-TOF MS) at species level. Average number of total mesophilic bacteria in cheese were 8.53 log CFU/ gr (MPCA). Lactococci were present in range 7.91 log CFU/mL (milk) to 8.55 log CFU/gr (cheese). Other LAB (MRS) in cheese at day 15 were 8.47 log CFU/gr. Lactococcus lactis was found to be the dominant species in milk and at the end of maturation. Enterococcus faecalis was present in milk (46%) and curd, but start to decrease at the end of process (15%). Additionally, isolates belonging to Leuconostoc mesenteroides were sporadically found. 61


Present study confirms the presence of a high diversity of bacterial microbiota that is causative for the uniqueness of Rugova cheese. Isolates may be the source of potential candidates to be used as (mixed) starter cultures for production of traditionally fermented cheese. Key words: LAB, Raw milk, Cheese, Diversity.

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ANTIMICROBIAL ACTIVITY OF ESSENTIAL OILS FROM PLANTS AGAINST SELECTED MICROORGANISMS Mariia Kokina1*, Mark Shamtsyan1, Cecilia Georgescu2, Monica Mironescu2 Department of Technology of Microbiological Synthesis, Saint Petersburg State Institute of Technology (Technical University), Saint Petersburg, Russian Federation 2 Faculty of Agriculture Science, Food Industry and Environmental Protection, ”Lucian Blaga” University of Sibiu, Romania 1

*


Abstract It is known that plants have many potential benefits for human health. Many types of plants are used in our food and beverages and by being more aware of their specific properties, treatment for specific ailments might be supplemented and enhanced. The purpose of this study was to investigate the antimicrobial properties of several commonly used herbs against specific microorganisms responsible for disease and causing food to spoil. Essential oils (EO’s) from: yarrow, fennel juniper and marjoram were evaluated with respect to their efficacy at controlling the growth and survival of several common bacterial and fungal microorganisms. The paper disc agar diffusion method was used to test the EO’s efficacy at inhibiting microbial growth. The following microorganisms were tested with varied results: Escherichia coli, Aspergillus niger, Enterocoque faecalis, Salmonella typhimurium, Salmonella anatum, Staphylococcus aureus, Candida albicans, Penicellium, and Bacillus cereus. Marjoram showed the greatest inhibition with a zone of 10 - 20 mm. Juniper and fennel EO’s were also highly inhibitory to Candida albicans (19 mm) and to the other bacteria and fungi tested. In conclusion, some of the oils were highly effective at inhibiting the microorganisms being studied. This knowledge may be useful for further examining the efficacy of pathogenic prevention and the preservation of food for the EO’s shown to be effective in this study. Key words: Pathogenic microorganisms, Essential oil, Antimicrobial activity, Food industry. 63


WHOLE GENOME SEQUENCING OF LISTERIA MONOCYTOGENES STRAINS ISOLATED FROM SALMON PROCESSING PLANTS; TYPING AND DETECTION OF VIRULENCE AND RESISTANCE GENES AND COMPARISON TO ISOLATES ASSOCIATED WITH HUMAN LISTERIOSIS Trond Løvdal1*, Lin T. Brandal2, Arvind Sundaram3, Mohammed U. Naseer2, Bjørn T. Lunestad4 1

Department of Process Technology, Norwegian Institute of Food, Fisheries and Aquaculture Research - Nofima, N-4068 Stavanger, Norway 2 Norwegian Institute of Public Health, Lovisenberggata 8, 0456 Oslo, Norway 3 Norwegian High-Throughput Sequencing Centre (NSC), Oslo University Hospital / University of Oslo, 0407 Oslo, Norway 4 The National Institute of Nutrition and Seafood Research, Strandgaten 229, 5002 Bergen, Norway *


Abstract Whole genome sequencing (WGS) of Listeria monocytogenes isolates collected at salmon processing plants (environmental; E) allowed comparison with humane clinical (C) isolates by an extended Multi Locus Sequence Typing (MLST) approach. In addition to the traditional 7- gene MLST often used to define a sequence type (ST), we also typed the isolates according to their virulence genes and antibiotic and quaternary ammonium compound (QAC) resistance genes. For comparison of environmental and food isolates to clinical ones, the 7-gene typing of housekeeping genes may be of limited value. Therefore, typing by means of (1) virulence genes, among which the absence of eg. inlA are associated with food and environmental samples, and (2) QAC resistance genes, for which one may envisage that environmental strains have evolved resistance due to exposure to QAC disinfectants, may offer a deeper insight into the possible links between E and C isolates. WGS was performed on 33 L. monocytogenes isolates (21 E and 12 C). An extended MLST was performed using a custom scheme including 64


the traditional 7 housekeeping genes normally used to define the ST, 20 virulence genes, 5 antibiotic resistance genes, and the QAC resistance genes constituting the bcrABC cassette, and the Tn6188qac transposon. On several occasions, there was not observed allelic differences between E and C isolates across the 36 alleles analyzed. Fourteen virulence genes was observed in all isolates. QAC resistance genes were found in only 3 isolates (2 E and 1 C). It cannot be ruled out that salmon products may serve as a vehicle for human listeriosis. It is important to stress, however, that although identical MLST profiles are found both in salmon processing plants and in human isolates, it cannot be concluded that people have been infected by L. monocytogenes through consumption of salmon products. Key words: Listeria monocytogenes, Whole Genome Sequencing, Multi Locus Sequence Typing, Food Safety, Listeriosis.

65


MICROBIOLOGICAL ANALYSIS OF PASTERURIZED AND STERILIZED MILK WITH EMPHASIS ON THE IMPACT OF STORAGE TIME AND TEMPERATURE ON THE GROWTH AND DEVELOPMENT OF MICROORGANISMS Vildana Hadžić1*, Azra Bačić2, Nihada Ahmetović3 Hospital for respiratory diseases and TBC, Bašbunar V, 72270 Travnik, Bosnia and Herzegovina 2 Institute for Biomedical Research and Diagnostic, Dolac na Lašvi, 72270 Travnik, Bosnia and Herzegovina 3 Medical faculty, University of Tuzla, Univerzitetska 1, 75000 Tuzla, Bosnia and Herzegovina

1

*


Abstract Milk is an excellent breeding ground for bacteria and a large number of different species of fungi and other microorganisms. It represents food that easily and commonly gets contaminated with non-pathogenic and pathogenic microorganisms. The aim of this research was to determine the microbiological quality of sterilized and pasteurized milk immediately after opening the product, and to investigate the influence of temperature and storage time on the growth and development of microorganisms in the milk. Randomly taken 30 samples of commercially available milk were analyzed on presence of Escherichia coli, coagulase-positive staphylococci, Salmonella sp., sulphite reducing clostridia, and the total number of bacteria. The samples were microbiologically tested immediately after opening the products, afterwards then they were left at 25 0C and 4 0C for 72 hours. Microbial analysis was performed according to the standard ISO methods. Statistical method was performed according to Student t-test. This study concluded out that pasteurized milk is more susceptible to deterioration at room temperature then sterilized milk. Presence of all tested bacterial strains except E. coli and sulphite reducing clostridia was recorded. Comparison of the number of microorganisms grown from samples stored at different temperatures showed statistically significant differences at the level 66


of 0.05. Temperature as an important factor for the growth and development of microorganisms affected and the microbiota, stored at temperature of 25 0C. Study results indicates that there is a difference in the presence of all bacterial species in sterilized and pasteurized milk after 72 hours storage at refrigerator and room temperature. Key words: Milk, Sterilization, Pasteurization, Total number of bacteria, Time and storage temperature.

67


COMPARISON OF DIFFERENT EXTRACTION METHODS FOR THE EXTRACTION OF TOTAL PHENOLIC COMPOUNDS FROM SPRUCE BARK Ales Haz1*, Michal Jablonsky1, Veronika Majova1, Andrea Skulcova1, Petra Strizincova1 Department of Wood, Pulp, and Paper, Institute of Natural and Synthetic Polymers, Slovak University of Technology, Radlinského 9, 81237 Bratislava, Slovak Republic 1

*


Abstract Bark is an attractive renewable raw material, comprised of all types of silviculture vegetation. This renewable resource is a major alternative raw material for the food, chemical and pharmaceutical industry. Valorization is a key component of an economic lignocellulosic biorefinery. In this paper are included three extraction techniques and comparisons of total phenolic content. All extractions were done on milled spruce bark (Picea abies). Microwave assisted extraction; accelerated solvent extraction and extraction with deep eutectic solvents were used as a technique for extracts isolation. Choline chloride-based eutectic solvents with carboxylic acids (maleic or malic acid) and glycerol were used as extractants. The extractions were performed for 1 h at 60 0C with continuous stirring. Accelerated solvent extraction (extractant 96.6% ethanol; temperature (120, 140, 160 0C) with steam pre-treatment (10, 20, 30 min.) was used as another type of extraction technique. The total phenolic content was determined spectrophotometrically at 764nm using the Folin–Ciocalteu method. This test is based on the oxidation of phenolic groups by phosphomolybdic and phosphotungstic acids (FC reagent). Extraction technique using deep eutectic solvents brings results of phenolic contents in ranged from 900 to 2000 mg GAE per 100 g of dry bark. Samples with range of phenolic contents between 136.2 and 230.3 mg GAE per 100 g of dry bark were prepared by using acceleratet solvent extraction. Closedsystem microwave-assisted extraction (time 3 to 20 min.), and temperature (60; 80; 100 0C) was applied to extract total phenolics from spruce bark, using 96.6% ethanol as an extractant. The total extracted phenolics, as 68


assessed by Folin-Ciocalteu assay, varied between 90.3 and 321 mg gallic acid equivalence (GAE) per 100 g of dry bark for different temperatures. The results indicated that the highest amount of total phenolic compounds were found in extracts when using extraction by deep eutectic solvents Key words: Extractives, Antioxidants, Food supplement, Spruce bark.

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DELIGNIFICATION OF PULP USING DEEP EUTECTIC SOLVENTS Michal Jablonsky1*, Veronika Majova1, Andrea Skulcova1, Ales Haz1 Department of Wood, Pulp, and Paper, Institute of Natural and Synthetic Polymers, Slovak University of Technology, Radlinského 9, 81237 Bratislava, Slovak Republic 1

*


Abstract Lot of works during the last decades have been focused on the new modes of pulp processing. One promising technology is the use of deep eutectic solvents. Deep eutectic solvents (DES) have opportunities to open new paths in the field of delignification methods. This study was conducted to investigate the effects of deep eutectic solvent treatment on physical and chemical properties of delignified pulp. In the following experiment we used as an initial pulp the kraft pulp (Kappa No. 21.7; Degree of polymerization 1157). The pulp was treated with two different DES system based on choline chloride with lactic acid (1 : 9), and system alanine : lactic acid (1 : 9). The efficiency of delignification expressed as a decrease in kappa number on the unit change of the initial kappa number of pulp. The order by the delignification efficiency growth is as follows: choline chloride : lactic acid (37.8%) > alanine : lactic acid (43.3%). During delignification by DESs, a degradation of pulp chain occurs, however a decrease in degree of polymerization was only 23 units versus kraft unbleached pulp, which represents maximum decrease by 2%. Delignified pulp with DESs has a brightness 34% and unbleached pulp achieved brightness 27%, therefore, it achieves the increase in brightness by 26%.The physical strength properties of DES delignified pulps were assessed in terms of tensile, tear and burst index and stiffness. Application of deep eutectic solvents were achieved to reduce tensile index by 13.2%, burst index by 14.3% and a tear index by 9.8%, and the pulp stiffness was increased by 4% again the unbleached pulp. The results indicate that application of DESs might be an interesting alternative to oxygen delignification of pulp following kraft cooks. Key words: Delignification, Deep eutectic solvents, Green chemistry, Pulp. 70


INTELLIGENT SYSTEM AND EQUIPMENT FOR GREENHOUSES MONITORING Igor Penkov1* 1

Department of Mechanical and Industrial Engineering, Tallinn University of Technology, Ehitajate tee 5, 19086 Tallinn, Estonia *


Abstract Greenhouses are one of the interesting and important parts of agriculture. Industrial greenhouses are used for growing of large amount of vegetables, fruits and flowers. Individual greenhouses usually have small sizes and are used as hobby of people for growing different, sometimes exotic plants. For correct growing of plants is necessary to ensure special conditions as soil moisture, room lightening, soil, air temperature, and so on. In the case of industry greenhouses, the monitoring process usually is provided by a control system and operator, who regulates necessary conditions. In the case of individual greenhouse usually is difficult to obtain required growing conditions due to impossibility for individual person to be always next to the greenhouse. For solving of this problem can be used network system and special equipment, placed into the greenhouse. Proposed greenhouse represents a modular system, which consists of separate planters that are essentially links of one whole chain. Planter is equipped by all necessary components for ensuring required growing conditions. Main of them are heating, watering, and lightening systems. On the bottom of planter a heating cable is installed so that it does not disturb the water drainage. Excessive moisture simply flows out from the planter along inclined floor. Soil watering is done by nozzles placed on the front and back walls of the planter. Both ends of watering tubes can be joined to general watering system by threaded components. Plants lightening is made by lamp places in the planter top. Required light intensity can be ensured by different lamp types. Planter local electrical and watering systems can be simplicity joined to local systems of other planters and to greenhouse system as a whole. Separate planters usually are used for growing of defined types of plants. Generally, all necessary parameters can be controlled by monitoring system but some of them will be obtained by planter controller and some 71


by greenhouse controller. Air temperature and moisture covers larger space than area of one separate planter and should be monitored by greenhouse measuring system. Soil electro-conductivity and acidity do not change abruptly and intensely and can be measured twice in the season by portative devices. Main parameters, light intensity, soil moisture and temperature are measured by sensors installed into planter. Measuring frequency can be some seconds and even milliseconds but for plants growing process it is not necessary to measure these parameters more often than once an hour or once a half of hour. Main component of communication system is a global cloud server where a constantly updated database is held, which contains parameters of growing conditions and recommendations. Greenhouses and planters have IP addresses and can be separated in the global system. Planter controller periodically measures plant lightening, soil moisture and temperature by installed sensors. Greenhouse controller reads this information from all planters into the greenhouse and also measures air temperature and moisture by sensors. Server periodically reads this information from all greenhouses in the cluster, compares with required values and if it will be some deviations from norm sends a command to the greenhouse controller. The user (greenhouse owner) is able to receive the current state of all necessary parameters from the server by smartphone. In addition, he is able to change default values of growing conditions for its own greenhouse or separate planters. Main result of this research is creation of a global monitoring system. Database is created on base of fifteen types of plants and can be flexible expanded. System proposes to customer information about validated planter and conditions for its good growing. For online monitoring server periodically communicates with greenhouse microcontroller. Costumer can get information by SMS or 4G connections. Key words: Vegetables, Fruits, Plants, Greenhouse, Monitoring.

72

FOOD QUALITY AND SAFETY

IV


HELMINTHES THAT ARE TRANSMITTED THROUGH FOOD TO HUMANS Mirjana Bojanić Rašović1* Biotechnical faculty, University of Montenegro, Mihaila Lalića 1, 81000 Podgorica, Montenegro

1

*


Abstract Helminthes which contaminate food cause different diseases in humans and animals, many of which are zoonoses. The largest number of species of parasites infect humans and animals entering through the contaminated food and water, but it is possible infection through skin - by arthropods. Helminthes are mostly parasites of the small intestine and people from the body eliminate eggs or larvae of helminths through faeces. In order these eliminated forms of the parasites to became infectious for susceptible animals, they have to perform part of its development freely in the external environment or in one or two transitional host. Helminths are divided into two phylums: Plathelmintes (tapeworms - flukes and cestodes) and Nemathelmintes (roundworms). The most common helminths that can be transmitted through food to humans are flukes (Fasciola hepatica, Dicrocoelium lanceolatum, Opistorchis felineus, Paragonimus spp., Fasciolopsis buski), cestodes (Taenia solium, Taenia saginata, Diphyllobotrium latum, Echinococcus granulosus, Dipilidium caninum, Taenia multiceps, Spirometra spp., Hymenolepis nana), nematodes (Anisakis simplex, Ascaris lumbricoides, Enterobius vermicularis, Trichuris trichiura, Trichinella spiralis, Gnathostoma spp., Toxocara canis, Ancylostoma duodenale, Necator americanus). Some of them are described in this paper. In order to prevent the diseases, it is necessary to know well all possibilities of contamination of food by these parasites, their life cycle and resistance in the environment. Significant measures to prevent the occurrence helminthoses transmitted through food and water are: adequate implementation of hygiene measures during production, processing, preparation and consumption of food, appropriate thermal treatment of food, personal hygiene measures, hygiene of environment, bio-thermally treatment of manure and others. Key words: Helminthes, Food, Flukes, Cestodes, Nematodes, Diseases, Life cycle. 75


THE SPECIFICS OF THE INSURANCE SYSTEM TO PROTECT FOOD FROM INTENTIONAL CONTAMINATION IN THE PRODUCTION OF POWDERED FOOD PRODUCTS Brane Novakovic1*, Radoslav Grujic1 Faculty of Technology, University of East Sarajevo, Bosnia and Herzegovina, Vuka Karadzica 30, 71126 Lukavica, East Sarajevo, Bosnia and Herzegovina 1

*


Abstract Problems relating to the presence of contaminated food on the market that is available to consumers an entirely new dimension when taking into account the possible cases of intentional contamination. Overall aspiration towards food chain of intentional contamination of food is especially supported by the standards for food safety approved by Global Food Safety Initiative (GFSI) that presents a requirement for all food processing companies that are certified according to any one of the standards authorized on the GFSI. This paper presents a system for assessing the risk of intentional contamination, as well as measures taken to reduce risk in the production and packaging of powdered food products. The established system of protection against intentional contamination is fully effective and integrated into the existing quality management and food safety system. The methodology used is risk assessment in terms of identifying potential threats, estimates the probability of events of potential threats and the impact of potential threats if they occurred in the general business activities and food safety. Effectiveness of the established system is verified through simulation scenarios of possible incidents and internal audit of quality management and food safety system. Based on the results obtained in this study, it is evident that for a comprehensive approach to ensuring food safety required to take into account the possible hazards and risks of intentional contamination of food, when implement food safety management system, in order to reduce the possibility that contaminated food reaches the consumer. Key words: Food defense, Intentional contamination, Food safety, Risk assessment. 76


SYNTHESIS OF SILVER NANOPARTICLES WITH REDUCTION METHOD AND THEIR ANTIBACTERIAL PROPERTIES Savka Jankovic1*, Tanja Okolic1, Dijana Jelic2 Faculty of Science and mathematics, University of Banja Luka, Mladena Stojanovica 2, 78000 Banja Luka, Bosnia and Herzegovina 2 Medical Faculty, University of Banja Luka, Vojvode Bojovica 1a, 78000 Banja Luka, Bosnia and Herzegovina 1

*


Abstract Antibacterial activity of silver nanoparticles is well known and there are numerous chemical methods for obtaining the silver nanoparticles with specific properties. The synthesis of silver nanoparticles, here, was performed by reduction process of silver nitrate using three different reduction agents (citrate, Vitamin C and ascorbic acid). The characterization was done using UV/VIS spectrophotometer by assessment of absorption maximum λmax in certain interval of time. The aim was to get closer insight of impact on nanosilver particles dimension by using different reduction agents. Upon determination λmax the size of obtained nanoparticles were evaluated. Reduction process of silver nitrate using citrate salt, provide silver nanoparticles in range 20 - 40 nm, while using the vitamin C and ascorbic acid particles were bigger and were in range 40 - 50 nm. Such obtained sizes of silver nanoparticles showed to have great potential in eliminating different various types of Gram-positive and Gram-negative bacteria. Acknowledgement: This work was supported by the Ministry of Science and Technology of Republic of Srpska, as a part of Projects No. 19/06-020/96126/15. Key words: Nanoparticles, Silver, Method of synthesis, Spectrophotometry, Antibacterial activity. 77


QUALITY AND SAFETY OF PASTEURIZED FRUIT JUICES Karina Grigoryan1*, Mariam Sargsyan1, Grigori Badalyan2 Faculty of Biology, Yerevan State University, Manoogyan1 A., 0025 Yerevan, Armenia 2 Fraunhofer IME, Auf dem Aberg 1, 57392 Schmallenberg, Germany 1

*


Abstract Pasteurized fruit juice is a good environment for the growth and survival of yeasts, filamentous fungi and acid-resistant thermophilic bacteria. The technological regimes of heat treatment of pasteurized, bottled fruit juices are insufficient to destroy thermophilic bacteria and fungi. Thus, special attention should be drawn to the appropriate implementation of Good Hygienic Practice and HACCP systems at the fruit juice processing factories. The main objective of the present study was to i)reveal the main sources of contamination of the ready product by heat-stable fungi Byssochlamys fulva and Neosartorya fischeri, ii) identify the mentioned fungi and iii) model the technological process of fruit juice production on the example of apple juice production. The strains of B. fulva, isolated from apple juice in processing conditions, have been used. Confirmation was done by evaluating the micro- and macroscopic characteristics. These characteristics were evaluated after fungi growth in selected culture media (Czapek yeast extract - CYA, and Malt extract - MEA agars) at different temperatures (25 and 30 0C). Suspensions of the ascospores were prepared after growth for 30 days at 30 0C in Roux bottles containing 200 mL of sterile formulated MEA agar. Initial temperature of high pressure treatment was set at 20 0C. Samples inoculated with the mould (15 mL) were inserted in sterilized polyethylene bags and pressurized. After on, 10 mL of the sample were transferred to sterile Eppendorf tubes and immersed in thermostatic baths, adjusted to the following temperatures: 70, 80 and 90 0C for: 0, 5, 10, 15, 20 and 25 minutes. Correlation between water activity, heat treatment regimes, combination of heat treatment and pressure, dry matter content and survival of spores of thermophilic fungi was detected. Special nutrient media that accelerates the 78


growth of spores has been developed. Mentioned media was used for rapid (in time) detection and prevention of hazards in finished product caused by thermophilic fungi. Based on obtained results, changes in the fruit juice processing technology have been made. The control strategy and decontamination methods of filters have been developed to prevent the spreading of thermophilic fungi. Key words: Heat-stable fungi, Byssochlamys fulva, Sporocidal activity, Apple juice.

79


RESEARCH OF PLANT MATERIAL SAFETY USED IN FUNCTIONAL PRODUCTS Svetlana Aleksandrovna Lenert1, Lydmila Petrovna Maliuk1, Antonina Anatolievna Dubinina1, Inna Michaylovna Byelyayeva1*, Grygorii Victorovich Deinychenko1 Department of Merchandising and Food Expert Appraisal, Kharkiv State University of Food Technologies and Trade, Klochkivska str. 333, 61051 Kharkiv, Ukraine

1

*


Abstract The analysis of scientific literature revealed that the main problems of the use of herbal substances in the production of functional nutritional products is its pollution by contaminants. The objects of research were 128 varieties of herbal substances from fruits and vegetables. Determination of contaminants was carried out by chemical, chromatographic and spectrophotometric methods. It was found that all vegetable crops to a greater extent were contaminated by nitrates, cadmium salts and lead. The content of radioactive cesium and strontium in vegetables differ by 1.3 ... 8.8 times. It was found a varietals specificity of the contaminants accumulation, demonstrated less accumulation degree of ripening compared with late varieties, which is depending on the activity of: antioxidant systems of plants, the rate of action of physiological mechanisms, related to the internal detoxification and the ability to accumulate contaminants inherited. It was established the morpho-biological feature of various plant tissues of contaminants accumulation. It was determined that the barrier tissues and cell lignification limit the ion transport in the middle and the content of contaminants in those tissues more than others. The barrier areas of the soft tissues are the cell walls polygalacturonic acid of which binds the contaminants. However, due to other mechanisms the contaminants get into the soft tissue of plants. The conductive tissues are mainly composed of xylem and phloem, so the contaminants are identified in them, but not accumulated and transferred to other tissues. The embryonic tissue due to the need to constant mitosis and stretching of the cells practically do not have any functional barriers, consequently in those parts of the plant where such tissues prevail, is always accumulated more contaminants. 80


Therefore, at the root of the specificity of contaminants accumulation are the genetically determined differences in the intensity of the ions absorption, their transport and the distribution over the plant. Key words: Contaminants, Herbal substances, Safety, Morphological features.

81


RADIO FREQUENCY IDENTIFICATION (RFID) TECHNOLOGY AND THE SO CALLED “SPEAKING SCALES” TO ENHANCE FOOD SAFETY ASSURANCE ALONG THE PIG CHAIN Marco Sensi1*, Alessandro Fiorucci1, Matteo Sensi2, Fabio Formenti2, Valeria Rossi2, Maria Serena Altissimi1, Mohamed Naceur Haouet1 1

Istituto Zooprofilattico dell’Umbria e delle Marche, Via Salvemini 1, 06100 Perugia, Italy 2 Goodmen srl, Via Soriano 8, 06100 Perugia, Italy *


Abstract In the period 2007-2013, EU consumer policy has pursued three main goals: • Supply the consumers with accurate and transparent information on the food products for a confident choice. • To enhance EU consumers’ welfare in terms of price, choice, quality, diversity, affordability and safety. • To protect consumers effectively from the serious risks and threats that they cannot tackle as individuals. The EU White paper (2007 May) “A Strategy for Europe on Nutrition, Overweight and Obesity and related health issues” mentions “Nutrition labeling” as one of the suitable methods to pass necessary information to support consumer’s healthy decisions in the food choice. In this context, a project, completing the production process “from the stable to the table”, was developed assembling a network of pig chain operators of the Umbria region. Using Radio Frequency Identification (RFID) technology and the so-called “speaking scales”, the entire productive process from the pig birth, to slaughter and processing plant till the supermarket desk, was traced. The “final product” was supplied with a whole range of information concerning animal breed and farm of origin, nutrition, pharmacological treatments, nutritional value of the meat, shelf-life of the product, seasoning and other. A specific “QR code” on the product label and a dedicated website made the consumer able to access all the necessary information for an aware choice of the product, its accurate placement in his own diet, with the utmost assurance of safety. 82


Modern technology is able to play a key role for food safety assurance and aware consumer’s choice. Key words: RFID, QR code, Consumer’s choice, Food safety.

83


NUTRITIONAL VALUE AND SAFETY OF AQUACULTURE PRODUCTS IN UKRAINE Alexander Bavyko1* 1

Department of Entrepreneurship and Trade, Educational and Scientific Institute of Economics and Entrepreneurship, Donetsk National University of Economics and Trade named after Mykhaylo Tuhan-Baranovskyi, Tramvaynaya Street 16, 50005 Kryvyi Rih City, Ukraine *


Abstract Modern aquaculture technologies allow to make the period of commercial ripening of fish 2 - 3 times shorter. At the same time there is an urgent problem of preserving nutritional value and hygienic safety. The study has a comparative analysis of relevant indicators of production at fish farms that are engaged in growing carp according to three most common in Ukraine technologies: pond, pasture, and closed cycle. There have been used: materials of the State regional laboratory of veterinary and sanitary examination in Dnepropetrovsk, technological information of fisheries, information of Food and Agriculture Organization. The results of author’s researches using the methods are presented: high performance liquid chromatography, gas chromatography, atomic absorption analysis. The best indicators of the nutritional value are inherent to the products that have been grown according to pasture technology. The content of protein is 18.34 g, of polyunsaturated fat is 0.455 g in 100 g of the product. Products of the closed cycle are characterized by a high content of protein - 19.41 g and saturated fat - 0.425 g. In the products of pasture and pond technologies there has been found the permitted content of the maximum levels of heavy metals: Pb - 1.0 mg/kg, Hg - 0.6 mg/kg and pesticides: DDT and its metabolites - 0.3 mg/kg, thiazone - 0.5 mg/kg. Exceeding the permissible norms of antibiotics and hormonal drugs have been revealed in 27% of the samples of a closed cycle. Keeping the revealed indicators in mind, the consumption of the investigated products by adults should be limited to 1 - 2 times per month, and children 84


should be forbidden to consume these products. Contamination by pesticides requires some measures to be introduced in pasture and pond technology, as well as restoring the cancelled in Ukraine state veterinary control of technological processes for aquaculture. Key words: Aquaculture, Aquaculture technologies, Nutritional value, Hygienic safety.

85


INFLUENCE OF DIFFERENT TYPES OF SOIL MANAGEMENT IN QUANTITATIVE AND QUALITATIVE ASPECTS OF THE OLIVE OIL IN THE VARIETY FRANTOIO, IN VLORA, ALBANIA Arzen Rexha1, Uran Abazi2* Department of Plant Production, Agricultural University of Tirana, 1029 Kodër-Kamëz, Tirana, Albania 2 Department of Agro-environment&Ecology, Agricultural University of Tirana 1029, Kodër-Kamëz, Tirana, Albania 1

*


Abstract The purpose of this study has been to determine: the influence of the soil maintenance system in the quantitative factors, the influence of these systems in the soil factors, and the olive oil quality in the cultivar Frantoio. Study has been conducted in the year 2013 in Shamogjin, Vlore, Albania. In this research, 7 variants were considered as V1 – control, V2 – planting with mixed leguminous plants, V3 – treatment with glyphosphat (non-selective product, at 6l/Ha), V4-treatment with diuron, V5-graminace for pastures, V6bare land, V7-mulching after the harvest of olives with cereal hay (wheat). We applied the statistical methods SPSS, STATISTICS 23.0 for the analyses of soil, percentage humidity and oleic acid in oil. Based on the analysis that were conducted for the factors that indicate the quality of soil it resulted that the percentage of humidity in the soil is greater in the soil maintenance system with mulching and the arable land respectively at 24% and 15%. The same trend has been observed for the average weight of fruits respectively 28% and 14%. The conducted treatments have shown an influence of 2 - 5% in the chemical indicators of the fruits compared with the control for the percentage of oil and dry matter. It can be noticed that the same trend is also observed for the maintenance of the oleic acid in the oil, this coming as consequence of the positive influence of the humidity in the soil of course with a slight advantage for the maintenance of soil with mulching. These facts are due to the humidity of soil and its metabolic role in the plant. 86


The contrary happens in the soil part that has been used as a control surface since the humidity is not absorbed by the soil as result of the absence of plants. The repetition of this experiment in other years will lead to further results regarding the oil quality and other indicators. Key words: Cv “Kalinjot”, Soil maintenance systems, Characteristic of plants, Oil quality.

87


IMPORTANCE OF ADEQUATE HAND HYGIENE OF FOOD HANDLERS IN SNAILS MEAT PROCESSING Brane Novakovic1*, Radoslav Grujic1 1

Faculty of Technology, University of East Sarajevo, Bosnia and Herzegovina, Vuka Karadzica 30, East Sarajevo, Bosnia and Herzegovina *


Abstract The hand hygiene of the food handlers is a very important element in ensuring the microbiological safety of food. There are many cases of food poisoning in the world, in which microorganisms - the causes of poisoning in food - come through workers who manipulate with food. The package of frozen snail’s meat in the shells is done completely manually. In the period 2014 - 2017 were taken swabs from the hands of workers who have direct contact with snail’s meat and tested for the presence of Enterobacteriaceae and Staphylococcus aureus. 1370 samples were analyzed. For the analysis is used the finished selective substrate of the 3M manufacturer, and after the incubation was done, colonies were counted according to the standard method. Measures have been undertaken in order that improving hand hygiene of workers and to prevent cross-contamination of finished meat products (setting disinfection barrier through which is not possible passage without the prescribed time hand disinfection, control of hands before entering the processing plant snail meat for the presence of possible wound as a possible source of Staphylococcus aureus, wearing of gloves and employee training programs in the field of hand hygiene). The efficiency of preventive measures is determined by the analysis of swabs from the hands of workers and work surfaces before deployment and after the implementation of certain preventive measures. The number of positive findings prior to the implementation of preventive measures was 7.60% of the total number of analyzes carried out and after the implemented preventive measures 2.28%. The results of the study showed that Staphylococcus aureus was the cause of food handlers hand contamination in most cases. Analysis of 88


Enterobacteriaceae in a sample swab is a good indicator of the efficiency of the washing and disinfection of the workers. Key words: Hand hygiene, Food safety, Food handlers, Bacteria.

89


EVOLUTION OF THE ANTIOXIDANT CAPACITY OF CHICKEN THIGH MEAT FED WITH ORGANIC ZN SUPPLEMENT Mihaela Saracila1*, Rodica Diana Criste1, Tatiana Panaite1, Arabela Untea1, Petru Alexandru Vlaicu1, Anca Bercaru1 National Research-Development Institute for Animal Biology and Nutrition (IBNA), Calea Bucuresti 1, Balotesti, 077015, Ilfov, Romania 1

*


Abstract The quality of the meat is important to market acceptance and consumer loyalty to chicken meat. The presence of zinc in chicken meat, conventionally provided by the dietary supplement with its inorganic salts, can improve the antioxidant capacity of meat. The study was conducted by the National Research-Development Institute for Animal Biology and Nutrition (Romania) according to a working protocol approved by the Ethics Commission. A feeding trial was conducted on 360, Cobb 500 broiler chicks, (0 - 42 days), assigned to 2 groups (C, E) to determine the effect of different sources (inorganic vs. organic) of Zn on the antioxidant capacity of broilers thigh meat. Both, the control (C) and the experimental (E) diets had corn and soybean meal as basic ingredients. The control diet had inorganic Zn, while the experimental diet had organic Zn in their composition. Ten chicks per group were slaughtered at 42 days and thigh meat samples were collected. The meat samples were refrigerated (4 0C) until analyzed (after 0, 4 and 7 days) to determine the antioxidant capacity by the spectrophotometric method. It relies on the reduction of Mo (VI) to Mo (V), by the sample analytes and the subsequent formation of a green phosphate/ Mo (V) complex, at acid pH. The results were expressed in mM ascorbic acid equivalent. Fresh thigh samples from C group showed a higher antioxidant capacity (26.03 mM ascorbic acid equivalent) compared to samples from E group (21.02 mM ascorbic acid equivalent). At 4 and 7 day of refrigeration, thigh meat samples from E group had superior antioxidant capacity (19.87 and 19.77 mM ascorbic acid equivalent) compared to C group (18.91 and 18.18 mM ascorbic acid equivalent). 90


The organic Zn source added to the broiler diet improves the quality and increases the storage capacity of the chilled thigh meat. Key words: Chicken thigh meat, Organic Zn, Antioxidant capacity, Spectrophotometric method.

91


STUDY OF THE EFFECTS OF ZEARALENONE ON OVARIAN WEIGHT OF RATS Sejad Mačkić1, Nihada Ahmetović2*, Boris Antunović3, Maja Miškulin4, Enida Karić5 Agromediterranean Faculty, University “Džemal Bijedić” of Mostar, U.S.R.C. Mithad Hujdur Hujka, 88104Mostar, Bosnia and Herzegovina 2 Faculty of Medicine, University of Tuzla, Univerzitetska 1, 75000 Tuzla, Bosnia and Herzegovina 3 Faculty of Agriculture, University of J. J. Strossmayer in Osijek, Kralja Petra Svačića 1d, 31000 Osijek, Croatia 4 Faculty of Medicine, University of J. J. Strossmayer in Osijek, Cara Hadrijana 10, 31000 Osijek, Croatia 5 Faculty of Pharmacy, University of Tuzla, Univerzitetska 8, 75000 Tuzla, Bosnia and Herzegovina 1

*


Abstract Zearalenone may enter the food chain and lead to negative effects on the reproductive system of domestic and laboratory animals. Its estrogenic effects are proven: reduced fertility, increased embryo resorption, damage the reproductive tract, changes in serum levels of progesterone and 17β-estradiol, changes in weight of uterus, ovaries and mammary glands. The aim of the study was to examine the effects of zearalenone on the ovarian weight in female rats. Experimental controlled study included 63 female rats which were applied three test doses of zearalenone: 0.1, 0.3 and 0.5 mg/kg body weight and ovarian weight changes were observed during four observation periods of 7 days. Ovarian weight values are described in the measures of central tendency and variability measures. Kruskal-Wallis’s test and intergroup comparison of estimated significant differences in ovarian weight compared to applied dose and duration of the observation period were applied. Differences at p < 0.05 were considered statistically significant or highly statistically significant at p < 0.01. The test dose of 0.1 mg/kg after 14 days led to a statistically significant increase in ovarian weight, and then to a statistically significant decrease. 92


Other test dose during all observational periods have led to a statistically significant decrease of ovarian weight. Intergroup differences ovarian weight, depending on the applied dose of zearalenone, were statistically significantly different after 14, 21 and 28 days, with less ovarian weight were statistically significantly associated with a higher dose applied zearalenone. Zearalenone modeled ovarian weight in rats depending on the dose and duration of application. Key words: Zearalenone, Rats, Ovaries.

93

RISK ANALYSIS

V


DIETARY RISK ASSESSMENT OF PESTICIDE RESIDUES IN BANANAS Mehmed Hero1*, Sejad Mačkić2,3, Nihada Ahmetović4, Amra Čolić5, Aida Šukalić2, Azra Hodžić6, Edisa Brkić7, Enida Karić8 Public Utility Company “Vodograd”, Ćire Truhelke n.n., 88440 Prozor-Rama, Bosnia and Herzegovina 2 Agromediterraneane Faculty, University “Džemal Bijedić”, University campus, 88104 Mostar, Bosnia and Herzegovina 3 Ministry of Foreign Trade and Economic Relations of B&H, Musala 9, 71000 Sarajevo, Bosnia and Herzegovina 4 Faculty of Medicine, University of Tuzla, Univerzitetska 1, 75000 Tuzla, Bosnia and Herzegovina 5 Faculty of Health Studies, University “Vitez”, Školska 23, 72270 Vitez, Bosnia and Herzegovina 6 ”Dugi Commerce” d.o.o., Trnska cesta 38a, 88220 Široki Brijeg, Bosnia and Herzegovina 7 Cantonal Hospital “Dr. Irfan Ljubijankić”, Darivalaca krvi 67, 77000 Bihać, Bosnia and Herzegovina 8 Faculty of Pharmacy, University of Tuzla, Univerzitetska 8, 75000 Tuzla, Bosnia and Herzegovina 1

*


Abstract Bananas produced for the international trade are the among the most pesticide-intensive food crops. The aim of this research was to determine the residual levels of pesticides in bananas, to assess the acute exposure from pesticide residues in bananas and to determine the acute risk to consumers. In this work, eight pesticides: azinphos-ethyl, carbofuran, chlorfenvinphos, chlorpyriphos, metazachlor, methoxychlor, propham and sulfotep were analyzed in 10 banana samples taken from the market of Bosnia and Herzegovina. Analyses were carried out by the QuEChERS approach, using gas chromatography with mass spectrometry detection (GC-MS). To determine the risk, acute exposure assessment was performed according on International Estimation of Short Term Intake (IESTI) equation. In acute quantitative risk assessment, estimated dietary exposure was compared with the relevant toxicological reference values Acute Reference Dose (ARfD). 97


In four banana samples the levels of pesticide residues were below detectable limit, in five samples determined levels of pesticide residues were at or below the maximum residue level (MRL), while in one sample level of pesticide residue exceeded MRL. Carbofuran was detected in three samples (concentration range 0.01 - 0.03 mg/kg), chlorpyriphos in five samples (concentration range 0.01 - 0.17 mg/kg), propham in two samples (concentration range 0.01 - 0.02 mg/kg) and methazachlor in one sample at 0.01 mg/kg. For one banana sample where the level of carbofuran residue of 0.03 mg/kg was found above MRL (0.01 mg/kg), acute exposure risk assessment was performed and there was a risk for health, because the calculated dietary intake was above the ARfD. Risk assessment has established that the intake of certain pesticide residues from bananas in acute exposure conditions is not within the limits of the reference toxicological values. Dietary intake of bananas may pose an acute risk to adults and children, especially if consumed in large quantities. Key words: Bananas, Pesticide residues, Dietary risk assessment.

98

FOOD BIOTECHNOLOGY, NOVEL BIO-PRODUCTS, FUNCTIONAL FOODS

VI


PROBIOTIC STRAINS OF LACTOCOCCUS LACTIS SUBSP. LACTIS PRODUCE NEUROACTIVE SUBSTANCES Lidia G. Stoyanova1*, Iliy V. Vodolazov1, Sara D. Dbar1, Alexander V. Oleskin1 1

Biology School, Lomonosov Moscow State University, Leninskie Gory 1/12, 1191992 Moscow, Russia *


Abstract Symbiotic microbiota of the human organism constantly communicates with the host. An important communication channel is based on neurochemicals including biogenic amines (BAs). Probiotic lactococci have the Generally Recognized as Safe (GRAS) status, and they are involved in producing a variety of fermented dairy products including functional food items for medical purposes. However, their capacity to produce neurochemicals still remains to be explored. The goal of this work was to detect neuroactive BAs in several strains of Lactococcus lactis subsp. lactis. We tested 4 strains of lactococci, 3 of which were isolated from milk and fermented dairy products; strain F-116 was obtained by the cell fusion method. The probiotic activity of these strains was estimated from their antimicrobial effects on pathogenic and opportunistic microorganisms. BAs such as dopamine (DA), noradrenaline (NA), and serotonin (5-HT) were quantitatively determined in the culture liquid and the ultrasonically disintegrated biomass sediment. They were separated using HPLC and detected amperometrically. NA at nanomolar concentrations was present in the culture liquid and not in the biomass fraction of all tested strains. The two fusion strains with high bacteriocine-producing activity (equivalent to 4200 - 4600 IU/mL nisin) and fungicidal effects (against Aspergillus sp., Candida sp., and others) contained 50 ηM DA in the biomass fraction and low amounts of DA in the culture liquid. The biomass of the fusion strains contained more 5-HT than that of the other tested strains. Almost no 5-HT was detected in the culture liquid. Thus, the tested probiotic strains produce neuroactive substances that should impact the nervous and the immune system of the host. They can 101


potentially be used as target-oriented functional food items for preventive and therapeutic purposes. Key words: Probiotics, Lactococcus lactis subsp. lactis, bacteriocine, Fungicidal effects, Functional food, neurochemicals, Psychobiotics, Biogenic amines.

102


THE ANALYSIS OF THE USING EFFICIENCY JAPANESE MATCHA TEA IN THE FERMENTED MILK PRODUCTS PRODUCTION Thi Vu1, Irina Mgebrishvili1, Valentina Hramova1, 2, Alina Korotkova1*, Ivan Gorlov1, 2 Faculty of food technology production, Volgograd State Technical University, Lenin Ave., 28, 400005, Volgograd, Russian Federation 2 Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production, Rokossovskogo street, 6, 400131, Volgograd, Russian Federation 1

*


Abstract One of the priority directions for development of food technology in the world is the production of functional food enriched with irreplaceable nutrients. For this purpose, the production technology of yogurt has been elaborated using the Japanese tea matcha as a source of antioxidants, tonic substances, polyphenols, vitamins, minerals and compounds that form a tea flavor. The material of the research was raw ingredients of the yogurt composition, and experimental samples of yogurt. Evaluation of the yogurt quality was carried out according to the following generally accepted methods: organoleptic characteristics by tasting evaluation, titratable acidity - method acid-base titration, mass fraction of protein by Kjeldahl’s method, mass fraction of fat by Gerber’s method acid, mass fraction of sucrose by iodometric method, and energy value - calculation method. The necessity of the thickener using was established on the basis of the basis of the mathematical analysis the viscosity curves obtained by the capillary viscometry of yogurt’s samples. During the research it was revealed that original technology ensures the presence of tea leaves in yogurt in full volume of finely particles and eliminates the loss of valuable substances with brewing. For the purpose of reducing the degree of deposition of fine particles in the tea powder and the elimination of sludge generated in the fermentation, the production of the new yoghurt is carried out using the reservoir method. The best consumer properties of yogurt provides additional matcha tea in ratio with sugar 103


1.5 : 7. The solids content in yogurt increased by 5%, increasing food and energy value. Japanese matcha tea reduces the acidity of the yoghurt and slow its growth during storage. Analysis of the viscosity curves showed that the effect of the presence of the thickener in yogurt at room temperature disappears. Scientifically substantiated and experimentally proven is the possibility of using matcha tea in the production of fermented milk products functional actions. Key words: Functional yogurt, Matcha tea, Solids, Acidity, Viscosity, Starch.

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BIO-ELEMENTS IN FUNCTIONAL FOODS Irina Polyanskaya1*, Alla S.Teraevich2, Valentina Popova1, Tatiana D. Sultimanova3, Lidia G. Stoyanova1 ¹Vologda State Dairy Farming Academy named after N.Vereshchagin, Shmidta Street, 2, 160555 Molochnoye Vologda, Russia ²Vologda Agrarian-Economic College, Gor’kogo Street, 140, 160000 Vologda, Russia ³Biology faculty, Lomonosov Moscow State University, Leninskie Gory 1/12, 1191992 Moscow, Russia *


Abstract The abstract deals with justification of efficiency in using the bio-element classification that considers the real meaning of the Latin prefixes. Materials for this investigation were bio-elements that are used in functional foods and feeds, and the method of work was analysis of existing classifications and introducing a new one. Since the rate of bio-element consumption for different population groups as well as specific farm animals in different age categories vary, it is easy to justify the bio-element content for specialized products, but it is difficult to do this for functional products intended for the majority of people. The bioelement classification that accounts the real meaning of the Latin prefixes allows solving this problem by introducing the concept of the functional average daily dose. The classification is invented by the first author and is supported by the co-authors. The functional average daily dose will be 1 - 9 ng for the first order nanoelements, 10 - 99 ng for the second order nanoelements, 100 - 999 ng for the third order nanoelements; 1 - 9 mcg for the first order microelements, 10 - 99 mcg for the second order microelements, 100 - 999 mcg for the third order microelements; 1 - 9 mg for the first order milielements, 10 - 99 mg for the second order milielements, of the third order 100 - 999 mg for the third order milielements and 1-9 g for the third order macroelements. For example, about 80 - 90% of people lack magnesium. The average daily requirement for a normal healthy person for magnesium is 350 - 500 mg. In case of intensive physical activity, the dose is increased to 1,000 to 1,200 mg. If we take the functional daily dose for a human equaling 500 105


mg of magnesium, i.e. we consider magnesium as a third order millielement (milielement). The recommended portion of the functional product containing 100 mg of magnesium will provide 20% of the average daily demand. But 999 mg of magnesium in the portion of the functional product is also permissible. The exception is accumulating potentially toxic bio-elements. The authors suggest using the introduced classification for justifying the content of most bio-elements for people and animals in functional foods (feeds). Key words: Functional foods, Functional feeds, Bio-elements, Nanoelements, Microelements, Millielements, Macroelements.

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PSYSICOCHEMICAL CHARACTERISTICS OF FUNCTIONAL BISCUITS AND IN VIVO DETERMINATION OF GLUCOSE IN BLOOD AFTER CONSUMPTION OF FUNCTIONAL BISCUITS Gjore Nakov1, Viktorija Stamatovska2, Nastia Ivanova1, Stanka Damyanova1, Tzonka Godjevargova3, Daliborka Koceva Komlenić4* Department of Biotechnology and Food Technology, University of Ruse “Angel Kanchev”, Branch Razgrad, Aprilsko vastanie Blvd. 47, Razgrad 7200, Bulgaria 2 Faculty of Technology and Technical Science - Veles, University “Ss.Kliment Ohridski”- Bitola, Dimitar Vlahov bb, 1400 Veles, Macedonia 3 Department of Biotechnology, University “Prof. Dr. Assen Zlatarov”, Prof. Yakimov Street 1, Burgas 8010, Bulgaria 4 Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, HR-31000 Osijek, Croatia 1

*


Abstract Biscuits are confectionery products, which are mostly made from flour, fats and sugar. Various types of biscuits are commercially available, but today, people want to be healthy and functional biscuits have to be introduced. In order to determine physicochemical properties of functional biscuits, three types of biscuits with fructose have been made: basic biscuits (control) and biscuits in which Acacia gum (Fibregum™) and inulin were added. Production of biscuits includes several steps of production: measuring raw materials, mixing powder raw materials, adding water and oil, mixing, resting dough to rise (refrigerator, 15 min.), rolling out, shaping, baking (150 0C, 7-10 min.), cooling and packing. Following parameters have been analyzed: mass of biscuits (Mettler Toledo AB204-S analytical balance), length and thickness of biscuits (Powerfix calliper), moisture (ISO 6540), ash (ISO 5984:2002), proteins (Method of Lowry), fats (AACC Method 30-25), reducing sugars (AACC Method 80-68), fructans (spectrophotometric) и dietary fiber (ААСС 107


Method 32-21.01). Also, we have done in vivo research to measure the influence of biscuits over the level of glucose in the blood in healthy people, people with type 1 diabetes and type 2 for a time of 30, 60, 90 and 120 min. after consumption of the biscuits. Glycaemia was measured with a strip glucometer. As a result of the experiments we found that the addition of inulin and Fibregum to the recipe of the biscuits is increasing: moisture content, proteins, fats, reducing sugars, total sugars and fructans after inversion, as well as the total nutrition fibers. We have determined that after consumption of all three types of biscuits, the level of glucose in the blood increases, relative to the initial (on an empty stomach). The best results for all groups of people have been obtained through consumption of the biscuits with Fibregum. From the results, it can be concluded that produced biscuits have characteristics of functional food. Adding Acacia gum and inulin in biscuits contributed to change in values of the analyzed parameters, whereupon increasing the content of dietary fiber should be pointed out. Key words: Functional biscuits, Inulin, Fibregum™, Level of glucose, Blood.

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UTILIZATION OF XYLO-OLIGOSACCHARIDES AS PREBIOTICS IN YOGHURT Péter Penksza1*, Zsófia Banka1, Kun Szilárd2, Klára Pásztorné Huszár3, Csaba Németh4, Adrienn Tóth3, Juhász Réka1 Department of Food Preservation, Faculty of Food Science, Szent István University, Villányi street 29-43, 1118 Budapest, Hungary 2 Department of Brewing and Distilling, Faculty of Food Science, Szent István University, Villányi street 29-43, 1118 Budapest, Hungary 3 Department of Refrigeration and Livestocks’ Products Technology, Faculty of Food Science, Szent István University, Villányi street 29-43, 1118 Budapest, Hungary 4 Vapriovus Ltd., Dunasor 073/72 hrsz., 2317 Szigetcsép, Hungary 1

*


Abstract Xylo-oligosaccharides (XOS) consist of 2-14 xylose monomers and are prebiotics and non-digestible oligosaccharides. However, XOS is used as dietary supplement in China and Japan, little known of its possible utilization in food products. Aim of study was to evaluate the potential and limitation of XOS addition to drinking-yoghurt, how these oligo-saccharides affect the technological properties, sensorial quality and storage stability of yoghurts. The XOS were added at 1, 3 and 5% into yoghurt, in two formats: powder (70P - which contains 70% XOS) and liquid (70L - which contains 70% XOS). The number of germs were determined using selective media. Rheological properties were tested by rotational method measuring the flow curve and fitting the Herschel-Bulkley model. During the sensory evaluation, parameters were ranked by trained panelist. It was concluded that the fermentation time of the yoghurts did not change significantly because of XOS addition. In the syneresis examination, the bark curing was typically 6 mL/100 mL yoghurt. The number of germs in each sample reached the order of 107 colony forming unit and, the number of microorganisms did not change significantly with the addition of XOS. Flow curve of each yoghurt showed shear-thinning behavior. Addition of 70 P did not affect the viscosity of the yogurt. In the case of 70L a significant decrease 109


can be observed between 3 and 5% XOS concentrations. Based on sensory analysis the color, flavor and odor were not altered by XOS, however, adding a certain amount of XOS (3 and 5%) the yogurt flavor became more intense. On the basis of sensory analysis, the 70L- 5% formulation proved to be the best. Overall, it can be stated that the XOS could be used in natural yogurts without any detrimental effect. Although sensory analysis of the 70L formulation containing 5% XOS was the most preferred, since 3% concentration was most appropriate for syneresis and viscosity, so it is advisable to use it in such quantities. Key words: XOS, Prebiotics, Yoghurt, Rheology.

110


USE OF EDIBLE FILM COATINGS IN FOOD PRODUCTS AND GIVING FUNCTIONAL PROPERTY WITH THE ADDITION OF NATURAL ADDITIVES Betül Akhan1*, Müge Hendek Ertop2 Department of Food Engineering, Institute of Science, Istanbul Sabahattin Zaim University, Küçükçekmece nn, 34303 Istanbul, Turkey 2 Department of Food Engineering, Faculty of Engineering and Architecture, Kastamonu University, Kuzeykent nn, 37000 Kastamonu, Turkey 1

*


Abstract Today, the increase in consumer awareness and consequently the increasing sensitivity to reliable food has led the food industry to investigate new packaging technology. Edible films and coatings are applied to food ingredients to prevent quality losses and deterioration reactions in food, to extend shelf life and to maintain sensory properties. Edible films and coatings are more recently preferred than other packaging materials due to their ability to: be directly consumed with the product, improve the appearance of food, avoid environmental pollution, and to provide individual protection for small parts and portions. With edible film coating application, the water loss and metabolism of fresh fruits and vegetables can be slowed down without the any need for storage and cold chain under suitable conditions. In addition, by adding natural additives suitable for the coating material, different functional qualities such as antimicrobial and antioxidative functions can be gained. The aim of this work is to examine the natural additives that can be incorporated into edible film coatings formed by protein, lipid, carbohydrate and combinations, and determine their functional properties. The incorporation of natural additives from plant extracts or their isolated active compounds and vitamins can provide functionality to edible films. Furthermore the application of these films to foods has been recently developed. The final functionality of edible films is related to their bioactive properties (such as antioxidant, antimicrobial, and antibrowning activities) and functional properties (such as barrier to: oxygen, carbon dioxide, and UVvis light); water vapor permeability; tensile stress; elongation at break; and physical properties (such as opacity and color). Several categories of natural 111


antioxidants found in plant, spices, and herbs (organic acids, plant natural extracts, and plant essential oils) have been incorporated into edible films and coatings, resulting in an improvement of the bioactive properties of the films. It has been determined that antibacterial and antioxidant properties are enhanced by the addition of propolis to the polyacidic acid film, in which the antimicrobial effect of the coating material is enhanced by combining volatile oils such as chitosanil, thyme and clove, which are natural biodegradable materials obtained by chitin deacetylation. The plant natural sources with bioactive properties must be characterized with respect to their ability to be applied directly on foods and used to develop active packaging or biopolymer-based edible films for preserving and adding value to foods. There is evidence that there is a close relationship between the incorporation of plant extracts and physicochemical modifications of edible films and coatings. Food safety and quality can be influenced by the chemical interactions between bio-packaging materials and foods. In addition, in vivo studies of the use of bioactive films to preserve the quality, shelf life, and nutritional value of foods must be done. Key words: Edible film coating, Antimicrobial, Antioxidative, Natural additives.

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INFLUENCE OF PLEUROTUS OSTREATUS PREPARATIONS ON FERMENTATION PRODUCTS OF LACTIC ACID CULTURES Ekaterina Antontceva1*, Sergei Sorokin1, Mark Shamtsyan1, Ludmila Krasnikova2 Department of microbiological synthesis technology, St. Petersburg State Technological Institute (technical university), Moskovsky pr. 26, 190013 Saint-Petersburg, Russia 2 Department of Chemistry and Molecular Biology, St. Petersburg University of Information Technologies, Mechanics and Optics, Kronverksky pr. 49, 197101 Saint-Petersburg, Russia 1

*


Abstract Pleurotus ostreatus is well-known and commercially important edible basidiomycetes. Polysaccharides, obtained from P. ostreatus, are suitable candidates for research and development of new functional foods and nutraceuticals. P. ostreatus preparations can provide to the products additional therapeutic properties, such as anti-cancer, anti-inflammatory and hypoglycemic properties. Yoghurt is the popular base for functional products. Useful additives can be simple added into yoghurt, but they can also impact on process of milk fermentation by lactic acid bacteria: Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. The object of our study was polysaccharide preparations, obtained from submerged cultivated P. ostreatus biomass. It was obtained 3 preparations: preparation P1, which was collected after removing from biomass lipids and low-molecular compounds by 80% ethanol repeated; preparation P2, collected after ethanol extraction and extraction in a boiling water bath and then concentrated by evaporation and precipitated with five volumes of 96% ethanol solution; and preparation P3, taken as the solid residue remaining after the ethanol and aqueous extractions. Preparations were added to milk in different concentration before the introduction of lactic acid cultures. The titrated acidity was analyzed by acid-base titration with sodium hydroxide. The water holding capacity was defined as the ratio of the weight of the fermented bunch to the weight of the total fermented milk product after 24 113


hours storage from the time of preparation. It was found, that preparation P1 mostly increase the acidity of fermented milk for both cases and the water-holding capacity of L. bulgaricus fermented milk. Preparation P2 enlarges both parameters, but only in case of L. bulgaricus, and preparation P3 enhanced the acidity of S. thermophilus fermented milk and the water-holding capacity of milk fermented by each bacteria. Thus, the addition of the P. ostreatus preparations increase the rate of acidity growth and the moisture-holding capacity of the clot. Key words: Functional food, Pleurotus ostreatus, Lactic acid fermentation, Polysaccharides, Lactobacillus bulgaricus, Streptococcus thermophilus.

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CONSUMERS

VII


INFLUENCE OF DIFFERENT PRODUCT ATTRIBUTES ON ROMANIAN CONSUMER PURCHASE DECISIONS FOR ORGANIC DRIED BERRIES Mona Elena Popa1*, Alexandra Jurcoane2, Elena Tanase1, Amalia Mitelut1, Paul Popescu1, Vlad Ioan Popa1, Mihaela Draghici1 Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd, 011464, Bucharest, Romania 2 iSense Solutions, 89-97 Grigore Alexandrescu Street, 010624, Bucharest, Romania 1

*


Abstract Data collected in recent years has shown an enormous growth in overall consumer health consciousness. Nowadays the food industry is facing a new profile of consumers, and these consumers are demanding healthier options. Packaging claims are considered to have an influence on consumer purchase decisions for food products. In our research we included 289 participants that answered to our questionnaire that have two parts. The first part of the questionnaire focuses on attributes like: price (7 Romanian leu - RON, 12 RON; 1 EUR = 4.59 RON, exchange rate on 30.08.2017), origin (Romania, European Union), drying method (microwave, sun-dried, air-dried), and nutritional claim (with or without nutritional claim) for a specific organic dried berries mix, to allow us to supply specific values for these factors to the research participants. The second part of the questionnaire focuses on evaluating a series of statements regarding consumers’ attitudes towards: organic food, naturalness, healthy food, and novel processing technologies. Data were processed by conjoint analysis. Conjoint analysis of responses from this 289 participants (representative sample for the Romanian urban population), with a margin of error of ±6% at a 95% confidence level) reveals that specific attributes affect consumer purchase decisions of organic dried berries mix (P ≤ 0.05). We found that consumers’ willingness to pay for microwave-dried berries is independent from values associated with price, origin and nutritional claim. 117


This study offers demographic information on Romanian consumer’s attitude towards new technologies for organic berry-based products. Also, it is established that conjoint studies technique is a useful instrument in designing new products. Acknowledgement: Financial support for this project is provided by funding bodies within the CORE Organic Plus FP7-ERA-NET-618107 Ensuring quality and safety of organic food along the processing chain and with cofounds from the European Commission UEFISCDI - ERA NET for Romanian Partner USAMVB - “Innovative and eco-sustainable processing and packaging for safe and high quality organic berry products with enhanced nutritional value” EcoBerries. Key words: Organic berries, Conjoint analysis, Consumer purchase decision, Drying method, Origin, Price, Nutritional claim.

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FOOD CHAIN MANAGEMENT, MARKETING, ECONOMY

VIII


ETHICS IN FOOD Igor Kirovski1*, Tatjana Kirovska2 PDO Igor Kirovski, Pariska Street, (building of GOB “8-mi Septemvri”), 1000 Skopje, Macedonia 2 PDO Dr Kirovska, Vic 241000 Skopje, Republic of Macedonia 1

*


Abstract Ethics is a value and norm that is commonly involved in the everyday life in almost each and every aspect of the human activity. In many situations, we barely recognize that the ethics is shaping our actions, and there are other situations that we willingly pay special attention to the ethical principles. The aim of the presentation is to try to clarify how much is ethics involved in the aspects of food, starting from its biological, social and marketing value; then how is ethics exercised in the aspects of food production, food distribution, and laws and regulations which are treating food. Ethics is overviewed in relation to: human values, morals, empathy, and laws and regulations. The ideas of ethical thinking and ethical decision making models are explained. The presentation stresses the importance to raise awareness of the high importance of acting in concordance with positive ethical values and norms, especially regarding such a sensitive issue as food. The fact that professional and other human activities connected with the field of food production and distribution are highly guided by ethical values is not recognized nor stressed enough in the scientific and general public. This fact should be promoted much better, so the decision making in the field of food will get improved related to the ethical values. Key words: Ethics, Food, Morals, Empathy, Ethical decision making.

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ECONOMIC BEHAVIOR AND ENVIRONMENTAL ETHICS IN THE CONTEXT OF SUSTAINABLE DEVELOPMENT Olena Fomina1, Olena Zyza1* 1

Educational-scientific Institute of Economics and Entrepreneurship, Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky, Tramvainaya Street 16, 50005 Kryvyy Ryh, Ukraine *


Abstract Economic behavior is the goal-oriented activity of an economic entity, regulated by the criterion of profits maximizing. The interaction of the main subjects of social interaction through the prism “human ↔ nature ↔ society” is considered. It was found out that the peculiarities of the key micro-, mesoand macro-level entities behavior, the producer and consumer, the employer and employee, the state and the individual assume different benefits, maximize utility from the economic resource use and recombination. In this process must be taking into account the environmental component. The characteristic of economic behavior is considered through such factors as rationality, pragmatism, exchange efficiency, morality, and environmental ethics. The micro level of economic behavior presupposes the interaction of people, while using the nature gifts to satisfy their lower, physiological needs - the level of interaction “human-nature”. To satisfy his basic needs a human uses the direct gifts of nature, which do not require its resources significant transformations. Biological unity and equality of all living organisms is the law of nature, the basis of partnership. The meso level of economic behavior is viewed through the prism of “human-society”. This is due to the fact that a human cannot exist in nature alone, to survive people unite in societies and carry out joint activities. Definitely the development in this vein crystallizes the problem of economic behavior. Economic behavior is characterized by such attributes as rationality, pragmatism, the equivalence of exchange. Rationality is considered as an activity based on experience that assumes reasonableness, meaningfulness of decision-making under the prevailing conditions, in conditions of boundless human needs and limited natural resources and their fullest use. Rationality of behavior at the level of 122


“human ↔ society” is formed under the influence of relevant social norms and organizations, structuring and guiding it. The macro level implies the interaction “human ↔ society ↔ state”. It should be considered that nature acts as a producer of goods to satisfy human needs, i.e. consumer, thereby transitioning to the level of “society ↔ nature”. And it is at this level that there are such entities as enterprises and the state that directly influence on the economic behavior of a person in the prevailing existence conditions. Economic development of the state depends on the norms that regulate the behavior of an individual person, personality. The person economic behavior depends on the norms that are hauled down by the state, and the methods for their implementation. The economy should ensure the development of the most effective, from economic point of view, standards that facilitate the implementation of economic relations. Qualities such as honesty, responsibility, diligence are positive for the person not only from the moral and ethical point of view, but also from the economic one, as they promote the development of an effective economic system, by means of innovative activity through the creation, transfer and application of innovations. Key words: Economic behavior, Environmental ethics, Sustainable development, Systemic transformation, Morality, Rationality, Pragmatism.

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CHALLENGES AND OPPORTUNITIES IN VALORIZATION OF FOOD BY-PRODUCTS AND RELATED (FOOD) RESEARCH Avo Karus1*, Virge Karus1 Department of Food Sciences and Food Technology, Institute of Veterinary Medicine and Animal Science, Estonian University of Life Sciences, Kreutzwaldi 62, 51014 Tartu, Estonia 1

*


Abstract Large amounts of waste and by-products which are suitable for further use are generated in the food production chain. Globally, one-third of the food produced virtually becomes waste, in total 1.3 billion tons per year. The livestock sector is experiencing new challenges in the food and feed supply chain and waste valorization and there is a considerable diversity in animal origin food processing systems and broad knowledge base of expertise across Europe. However, due to local food production peculiarities, there is a considerable discrepancy in the waste management and processing methodology. An increasing amount of different, novel feed and by-products are available. These new products require a proper authentication and health and safety verification. Available know-how is increasing exponentially and therefore the potential for new and old bioactive component production from various currently poorly used materials is huge. Similarly, our knowledge about threats and food/feed safety is increasing. So it is crucial to keep the balance between these processes. There are also several obstacles in data harmonization (data collection, used methodologies and ownership) and in data quality (lack of the comparability and completeness). Valorization of food by-products and waste is a must by all means: food security, environmental sustainability, limits of energy resources etc. Available know-how is increasing exponentially and therefore the potential for new and old bioactive component production from various currently poorly used materials is huge. Similarly, our knowledge about threats and food/feed safety is increasing. Therefore the balance between these processes is crucial. Key words: Food by-products, Food safety, Food valorization. 124


NUTRITIVE MARKETING AND ANALYSIS OF CONSUMPTION BEHAVIOUR FOR HONEY Fani Gulevska1*, Sasko Martinovski1 Faculty of Technological and Technical Sciences - Veles, University of Bitola “St. Kliment Ohridski”, “Dimitar Vlahov” bb, 1400 Veles, Republic of Macedonia 1

*


Abstract In the last couple of decades, the trend of buying healthy food and production of the industry for healthy food have risen significantly. Governments as regulatory bodies should promote campaigns for living healthily and bring awareness to consumers and their health condition, and also support companies from the industry of healthy food with various comforts, such as subventions. In order to awake the awareness of consumers for taking action in terms of balancing health and wellbeing via healthy food, companies, as parts of the healthy lifestyle chain, should take measures to inform, convince, and remind the consumer by highlighting the nutritive qualities as a main message. The subject of research of this paper is the theoretical development of a new methodology in the field of marketing, aimed toward the significance of the nutritive qualities of alimentary products, towards the consumers’ behavior by using concepts for highlighting the nutritive qualities and components that affect people’s health and wellbeing. This methodology causes a new concept of marketing, i.e. Nutritive marketing, which includes five principles (5N). This research is justified with implementing the principles of nutritive marketing of honey as a product with high nutritional value. One of the principles of nutritive marketing is the way of determining the degree of the influence of the nutritive determinant toward consumers’ behavior. The paper shows a partial implementation of the nutritive marketing of honey, and for that purpose, we surveyed citizens from Skopje as a target group of the study, because of the fact that Skopje is a metropole – the biggest city in Macedonia and the greatest number of the population lives in Skopje. Taking into consideration that the number of respondents is closely connected to the importance of the given answers, the preliminary study refers to 300 125


respondents aged 25 and over, and with the aim of getting determinative results, the respondents were chosen randomly. The survey was anonymous and direct (not electronic) in a hard-copy format. The survey questionnaire contains a total of thirteen questions. It is divided into two parts. The first part (general part) and the second part of the questionnaire contains thematic questions that are related to the marketing research of the honey consumers. Then, a further data analysis has been made from the survey. The analysis has been supported by creating several statistical models, part of which is the model for correlational analysis and the model for patterns distribution. The new concept called Nutritive marketing will allow for getting information about how much the consumer is informed about the nutritive qualities of the alimentary products, about the product’s quality, and its meaning in the industry of healthy food. By using this concept the benefit could be triple: benefit for companies by implementing a successful marketing strategy and profit, benefit for citizens by consuming healthy and safe alimentary products, and, finally, benefit for the country. Key words: Nutritive marketing, Nutritionism, Nutritive qualities, 5N, Consumers’ behavior, Honey.

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EDUCATION, INNOVATION AND KNOWLEDGE TRANSFER

IX


SLOW FOOD FOR BIODIVERSITY: PRESIDIUMS IN TURKEY Müge Hendek Ertop1*, Uğur Ertop2 1

Dept. of Food Engineering, Faculty of Engineering and Architecture, Kastamonu University, Kuzeykent, 37000, Kastamonu, Turkey 2 Ministry of Food, Agriculture and Livestock, Management of Devrekani District, 37200, Kastamonu, Turkey *


Abstract The Slow Food Presidia which has been funded by EU is a Project began in 1999. After catalogued the first hundred products at risk of extinction, Slow Food has entered the world of the production process, to learn about the areas of origin, meet producers, and promote their products, skills and knowledge. Over the years the Slow Food Presidia project has become one of the most effective instruments to put Slow Food’s politics on agriculture and biodiversity into practice. In 2008, nine years after the creation of the project, Slow Food Italy took on board the producer’s request and established the Slow Food Presidia label to accompany, identify, protect and promote Italian Slow Food Presidia products. There are now over 400 Presidia in 50 countries around the world. In this study, three main products accepted as Presidium by Slow Food Project in Turkey have been investigated. In this context, there are three main products in Turkey; Siyez Wheat Bulgur, Divle Cave-Aged Cheese and Boğatepe Gravyer. Many farms in the forested northern Turkish province of Kastamonu, continue to cultivate the oldest type of wheat still in existence, Triticum monococcum, known as Siyez in Turkey. The grain differs from conventional varieties due to its low level of gluten and high protein content (about 20%). Despite its extraordinary characteristics, the cultivation of Triticum monococcum, also known as Einkorn wheat, has been declining constantly. Divle Cave-Aged Cheese produced with milk from Akkaraman and Morkaraman sheep and a smaller percentage of goats’ milk are stored and aged in the sheep and goat skins named “Tulum” in Divle Cave. All the cheeses are aged, sheltered from the summer heat for between 4 and 12 months, in a single cave at the edge of the Divle village of Karaman. Boğatepe Gravyer is one of the gravyer chees known as traditional Kars Gravyer. But these days almost all Kars Gravyer is made around the city 129


of Kars, rather than in the high lands, and using industrial methods. Only a very few Gravyer producers continue to make the cheese in the mountain pastures, using raw milk, respecting tradition and without using inoculations of propionic cultures. Across the world, the Presidia support small-scale traditional productions at risk of extinction, promote local areas, recover professions and processing techniques, and save native breeds and fruit and vegetable varieties from disappearing. In this context, there are only three presidium products belong to Turkey, but it is not adequate. However there are many traditional food products and processing techniques which have to be protected. Not only in Turkey but also in many countries, various projects like Slow Food Presidia should be founded for this aim. Key words: Slow Food, presidiums, Siyez wheat, Kars gravyer, Divle cheese.

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PROBLEMS OF INNOVATIVE ACTIVITY DEVELOPMENT AT FOOD INDUSTRY ENTERPRISES OF UKRAINE Svitlana Yermak1* 1

Department of Entrepreneurship and Trade, Educational and Scientific Institute of Economics and Entrepreneurship, Donetsk National University of Economics and Trade named after Mykhaylo Tuhan-Baranovskyi, Tramvaynaya Street 16, 50005 Kryvyi Rih City, Ukraine *


Abstract An active introduction of advanced achievements of science, which provides structural changes in the economy and stimulates the production of innovative high-tech products, can be considered as the prevailing tendency for the latest developments in the world. The results of a study on the relationship between the dynamics of basic food consumption in households and the dynamics of first-time registered diseases among the population of Ukraine emphasize the need to develop a health food industry based on innovative technologies and innovative functional food products (IFFP). The study used materials of the Ukrainian State Statistics Service for a period of 2005 - 2015, materials of the State Register of Food for Special Dietary Consumption, Functional Food Products and Dietary Supplements. Methods of correlation analysis, analysis and synthesis, grouping and description were used for data analysis. There are presented the list, features, benefits and main producers of IFFP in Ukraine, checked by state sanitary and epidemiological expertise. However, despite their existing benefits of eating IFFP in the form of prevention or mitigation of the disease of the person, their share does not exceed 3 - 5% of all known food products in Ukraine. The results of the analysis of innovative activity at the food industry enterprises of Ukraine show the negative trends of enterprise innovation development. Most of the investments in innovative projects are carried out at the expense of business entities. Unstable dynamics is also a characteristic feature of the funds flow of enterprises for the implementation of innovation.

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Thus, the main problem of the domestic food industry, concerning the production of IFFP, consists of not enough or even complete lack of proper funding. Therefore, in order to increase the food industry enterprises innovation activity, it is necessary to significantly increase funding from the state and have changes in the legislation. Key words: Innovative functional food products, Innovative activity, Sources of funding.

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INNOVATION PROCESS TO DESIGN NEW STAFF RESTAURANT SERVICES Tuomo Eskelinen1*, Anna-Maria Saarela1, Johanna Kantala1 1

Savonia University of Applied Sciences, Microkatu 1, 70210 Kuopio, Finland *


Abstract Customer experience and satisfaction are key elements when developing staff restaurant services. We introduce a multidisciplinary innovation process where improvements to existing staff restaurant services, and also new service ideas are systematically sought, evaluated and analyzed As a case, we selected an existing bigger staff restaurant which provides restaurant services to approximately 500 people daily. We designed a participatory, multi-stage innovation process which aimed at looking for new service business ideas to develop staff restaurant services. The innovation process started with concept design, followed by idea generation and evaluation of ideas against multiple evaluation criteria. We will use sophisticated visual evaluation internet tool in the evaluation of ideas. Analysis of the results was done by portfolio analysis which allows to prioritize ideas according to a core index value. Best ideas were selected according to the core index value and discussion. We expect to create more than 100 development ideas, and several evaluations against multiple evaluation criteria. We also expect that the evaluation tool would be quick and useful in the evaluation of ideas against multiple criteria. As a conclusion, best development ideas were selected. Feedback from the innovation process will be asked from the participants and reflected when the process ends during June, 2017. Key words: Staff restaurant, Services, Innovation process, Service design, Portfolio analysis.

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HYGIENIC ENGINEERING AND DESIGN

X


HYGIENIC STANDARDS AND PRACTICES IN NORWEGIAN SALMON PROCESSING PLANTS Trond Løvdal1*, Lars A. L. Giske2,3, Emil Bjørlykhaug3, Ingrid B. Eri1,4, Ola J. Mork3 Department of Process Technology, Nofima - Norwegian Institute of Food, Fisheries and Aquaculture Research, N-4068 Stavanger, Norway 2 SeaSide AS, N-6021 Stranda, Norway 3 NTNU Aalesund, N-6009 Aalesund, Norway 4 Centre for Pharmacy, University of Bergen, Haukelandsveien 28, 5009 Bergen, Norway 1

*


Abstract The farmed salmon industry is important economically for several countries with Norway as the main producer constituting 53% of the world total. Bacterial contamination of salmon products may occur during processing, constituting potential life-threatening health hazards (eg. listeriosis). The L. monocytogenes threat and thus strict legislation on ready-to-eat salmon products (i.e. smoked salmon) makes plant cleaning and hygiene important issues in the salmon industry. The present situation regards measured hygienic quality (i.e. cleanliness as means of total bacterial counts and the presence of L. monocytogenes), and hygiene standards and procedures in Norwegian salmon processing plants were investigated through visits and interviews at plants. The aim of the study was to identify potential sources of cross-contamination through the processing line and critical points for cleaning. Four salmon processing plants were visited during the autumn of 2015. A total of 91 samples were collected. Sampling was performed during full operation from: gutting machines and drains, water tanks, conveyor belts, floors, and from round fish (skin and gills) using Sodi-box cloths, FloqSwabs and water samples. Total aerobic bacteria and Listeria spp. were enumerated by plate counting and the presence of L. monocytogenes confirmed. From 91 samples, 6 were positive of L. monocytogenes. L. monocytogenes was found in one gutting machine at 2 out of the 4 plants, occasionally on 137


floor, drains, and conveyor belts, once in a water tank, but not on ungutted fish. There was not found any correlation between the level of Listeria spp. and the total bacteria count (R2 = 0,026, n = 30). Even though the levels were low, the findings of L. monocytogenes in processing equipment may potentially pose a threat to food safety. L. monocytogenes is a ubiquitous bacterium that is easily introduced from different sources. The main challenge is to hinder plant colonization through improved hygienic practice and hygienic design. Key words: Salmon, Listeria, Hygiene, Hygienic design, Cleaning, Processing plants.

138


IMPROVING CLEANABILITY BY INNOVATING DESIGN Lars Andre Langoeyli Giske1*, Ola Jon Mork2, Emil Bjoerlykhaug2 1

Optimar AS dept. Stranda, Svemorka 45, 6200 Stranda, Norway Department of Ocean Operations and Civil Engineering, NTNU, Larsgaardsveie 2, 6009 Aalesund, Norway

2

*


Abstract Providing safe-to-eat consumer fish products is a key objective for the Global Aquaculture Industry. Cleaning of the process equipment is crucial to meet the demands for fish quality, but also environmental issues and human safety must be taken into consideration. Design of Easy-to-clean fish processing machineries is an efficient and innovative perspective which could be a game changer in the Aquaculture Industry. Based on the generic hygienic design principles stated by EHEDG and experience collected in a in a research project in the Norwegian Aquaculture Industry, this paper presents four specific design concepts for state of the art fish processing machineries, which is an attempt to interpret EHEDG guidelines to actionable design changes suiting the Norwegian Aquaculture Industry and the type of Original Equipment Manufacturers serving this industry. The development of the design concepts is done by extensive prototyping work, and continuous testing and evaluation in real industrial environment, and there have been numerous iterations in the development of the design concepts. The design concepts have been implemented into several industrial applications for fish processing machineries, and have been under operation at fish processing factories for more than 6 months. The Hygienic design concepts implemented on fish processing is expected to reduce the risk for Listeria monocytogenes and other bacterial contamination in the fish processing factories, reduce the demanding cleaning work in the fish processing factories, reduce usage of chemicals and water in the cleaning process. The experience collected after over 6 months support the expectations. The paper also elaborates future research work in the area of hygienic design principles and concepts. Key words: Design, Design for Cleaning, Cleaning, Innovation, Fish processing. 139

NUTRITIONAL PHYSIOLOGY AND BIOCHEMISTRY

XI


POTENTIAL BENEFITS AND CONTROVERSIES RELATED TO USE OF AMYGDALIN (VITAMIN 17) Dzengis Jasar1*, Vanja Filipovski1, Biljana Curcic-Trajkovska2, Katerina Kubelka - Sabit1 Department of Histopathology and Cytology, Diagnostic Laboratories, Clinical Hospital Acibadem-Sistina, ul Skupi 5a, 1000 Skopje, Macedonia 2 Department of Microbiology and Parasitology, Diagnostic Laboratories, Clinical Hospital Acibadem-Sistina, ul Skupi 5a, 1000 Skopje, Macedonia 1

*


Abstract Amygdalin, also known as Vitamin B17 is often considered as anticancer remedy and can be found in many plants. Foods rich in vitamin B17 are referred to as nitrilosides, which contain cyanide that is very toxic ingredient. The aim of this article is to highlight some controversies about amygdalin’s effects. Bibliographical searches were performed in available studies and reports using the following terms: “amygdalin”, “laetrile”, “vitamin B17” and “cancer treatment”. Administration of amygdalin may help protect against some cancer types. It also boosts immunity and reduces pain in several diseases. One interesting effect of amygdalin is blood pressure lowering. Besides the beneficial effects, it could be very toxic because the level of cyanide, as very dangerous poison, is very high. This is the reason for failure of many clinical trials linked with anticancer effects of amygdalin in past. Vitamin B17 is safe for human consumption, but the bottom line is that more research needs to be done to determine safety for both short- and long-term periods of supplementation. There is a greater chance of cyanide toxicity when B17 is taken orally and in high enough amounts, but not when injected. The safest way to get amygdalin at this point is from vitamin B17 whole food sources. Key words: Amygdalin, Food, Vitamin B17, Cancer treatment.

143


NUTRIGENETIC ANALYSES STUDYING PPARG, FABP2, ADRB2 AND ADRB3 POLYMORPHISMS AND THEIR COMPOSITE GENOTYPE IN THE MACEDONIAN POPULATION Sanja Mehandziska1, Aleksandra Stajkovska2, Margarita Stavrevska2, Kristina Jakovleva2, Ivan Kungulovski2, Zan Mitrev1, Goran Kungulovski2, Mirko Spiroski1* Specialized Hospital for Surgical Diseases Zan Mitrev, Bledski dogovor 8, 1000 Skopje, Republic of Macedonia 2 Bioengineering LLC, Ivan Agovski 7-1, 1000 Skopje, Republic of Macedonia 1

*


Abstract In recent years, besides determining predisposition to various diseases and pharmacogenetics responses, the genetic information is increasingly utilized in generating nutrition plans tailored for the person’s unique genetic profile. That why the aim of this study was to determine the: PPARG Pro12Ala, FABP2 Ala54Thr, ADRB2 Gln27Glu and Arg16Gly and АDRB3 Arg64Thr alleles and composite genotypes in Macedonian population and the most suitable diet category for them. In the Laboratory of Genetics and Personalized Medicine at PHO Zan Mitrev - Skopje, nutrigenetics analyses were performed for a total of 127 healthy individuals. The polymorphisms PPARG Pro12Ala (-C34G), FABP2 Ala54Thr (-A163G), ADRB2 Gln27Glu (-C5318G), ADRB2 Arg16Gly (-G46A), ADRB3 Arg64Thr (-T190C) were examined by real-time PCR analysis. The allele and genotype frequencies were analyzed with PyPop population genetic analysis software package. Using an algorithm for composite genotypes, the most suitable macronutrient ratio required on a daily basis for each patient was determined and translated into definite calorie values, based on the patient’s total daily energy expenditure (TDEE). We found that the studied PPARG, FABP2, ADRB2 and ADRB3 alleles and genotypes in Macedonian population demonstrate a strong concordance with Hardy-Weinberg equilibrium, except for the ADRB3 gene (Fnd value > zero) with its C allele being very rare matching observed population frequency of 144


8 - 12%. In addition, the majority of the patients fell into either the reduced carbohydrate (45.67%) or reduced fat content diet category (40.94 %). In conclusion, the majority of the patients were categorized as likely to respond well to a diet shifted in one direction or another away from the balanced and standardized nutrition program. Therefore, it is intriguing to further investigate the composite genotypes of more patients and determine their ideal diet category, to obtain more relevant statistical analyses of the composite genotypes and their relevance to the nutrition plan. Key words: PPARG, FABP2, ADRB2, ADRB3, gene polymorphisms, Single nucleotide polymorphisms (SNPs), Composite genotype, Diet and physical activity category, Macedonian population.

145

HEALTH AND NUTRITIONAL EPIDEMIOLOGY

XII


ADOLESCENTS’ ATTITUDES TOWARDS EATING AND THEIR BODY IMAGE Natalija Uršulin-Trstenjak1*, Kristina Lešćanec Viktorovski1, Brankica Klepić1, Davor Levanić1, Aleksandar Racz2 University North, 104 brigade 3, 42000 Varaždin, Croatia University of Applied Health Sciences, Mlinarska cesta 38, 10000 Zagreb, Croatia 1

2

*


Abstract Eating disorders, anorexia nervosa and bulimia nervosa, are the third most common chronic diseases occurring in adolescents that result from various combined factors (personality disorders, emotional disturbances, family pressure, possible genetic or biological predisposition, and culture) and are most common mental disorders associated with physical complications involving risk of death. The aim of the paper is to present the relations and attitudes of adolescents based on their way of life - their eating habits and body image. The survey was conducted on 118 Medical School students from Croatia with their School Board and parents’ prior consent. It consists of two groups of questions: questions related to eating habits typical of the restrictive diet (counting calories, reducing food, and skipping meals), and those related to appearance and satisfaction with one’s own body. The results obtained were analyzed using statistical data analysis software. Analysis of the food-related responses indicates that the participants do not show significant concern regarding the subject: 94 respondents do not avoid food that contains fat, do not eat food that has less calories, and do not have smaller portions of food; 8 respondents avoid eating between meals; and 7 respondents skip meals (to avoid weight gain). 34 do not care about gaining weight, 54 of them do, and 88 think their body is not fit enough (they believe they must exercise); 35 use laxatives to control their body weight; 18 participants express satisfaction with their body. Only one male and 60 female respondents want to reduce weight, while 15 males and 24 females want to increase weight. The small number of participants satisfied with their body weight and the number of people at this age using laxatives to control 149


body weight are cause for concern. They represent the population prone to developing eating disorders. The key factor in the treatment of eating disorders is a highly educated, therapeutic, interdisciplinary team. Key words: Eating disorders, Adolescents, Anorexia, Bulimia.

150


GINGER EXTRACT REDUCES SCD1 ACTIVITY AND GENE EXPRESSION IN THE LIVER OF HYPERLIPIDEMIC HAMSTERS, AS OPPOSED TO HIGH FAT-DIET INTERRUPTION Mariana Deleanu1,2, Mihaela G. Carnuta2, Camelia S. Stancu2, Laura Toma2, Teodora Barbalata2, Mina Raileanu2, Mona E. Popa1, Anca V. Sima2* Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine, Marasti blvd. no. 59, 011464 Bucharest, Romania 2 Institute for Cellular Biology and Pathology “Nicolae Simionescu” of the Romanian Academy, B. P. Hasdeu str. no. 8, 050568 Bucharest, Romania 1

*


Abstract Stearoyl CoA desaturase (SCD) is the rate-limiting enzyme in the production of monounsaturated fatty acids, primarily for the oleic and palmitoleic acids. We aim to investigate the potential of ginger extract to modulate the liver stearoyl–CoA desaturase isoform 1 (SCD1) in hyperlipidemic (HL) conditions and compare it with the interruption of the high fat-diet. Golden Syrian hamsters were fed with: (i) standard chow (N), (ii) standard chow with 3% cholesterol and 15% butter for 20 weeks (HL), (iii) HL with ginger extract (HL-GIN) and (iv) HL without high fat-diet (HLI) in the last 5 weeks. All hamsters on high fat-diet developed HL. Plasma levels of cholesterol (C) and triglycerides (TG), non-esterified fatty acids (NEFA), SCD1 estimated activity (palmitoleic/palmitic and oleic/stearic acids) and thiobarbituric acid reactive substances (TBARS) were determined by fluorimetric method. We measured TG, C, NEFA and TBARS levels, SCD1 estimated activity and gene expression and acetyl-CoA carboxylase (ACC) gene expression in the liver of all hamsters. Plasma levels of C and TG were increased in HL and HL-GIN compared to N, while they were decreased in HLI versus HL. The levels of NEFA, TBARS and SCD1 estimated activity were decreased in HL-GIN and HLI plasma versus HL. The livers’ weight, TG, C and NEFA levels were decreased in 151


HL-GIN and HLI vs. HL. SCD1 estimated activity was diminished in the liver of HL-GIN versus HL, in agreement with the reduced gene expression of SCD1 and ACC, while the latter were increased in HLI versus HL. Ginger extract reduces SCD1 in plasma and liver of HL hamsters, hence ameliorating the oxidative stress and the accumulation of lipids in the liver, while the interruption of the high fat-diet reduces SCD1 estimated activity only in plasma. Funding: Work supported by the Romanian Academy and PN-II-RU-TE-2014-4-0506 grant. Key words: Fat-diet interruption, Ginger, Hyperlipidemia, SCD1.

152


VITAMIN C CONTENT AS ANTIOXIDANT COMPONENT IN RAW EDIBLE VEGETABLES - STRONG TOOL AGAINST AGING AND HEALTH SUPPORT Suzana Kratovalieva1* Institute of Agriculture - Skopje, University “Ss. Cyril and Methodius”, Aleksandar Makedonski blvd bb, 1000 Skopje, Republic of Macedonia

1

*


Abstract One of the components in dietetic regimes on a healthy basis is the consumption of raw food, in this particular case, vegetables. This is because raw food supplies the body with vitamins, minerals and enough enzymes that represent the human body’s starting capacity for functional metabolism. In addition, feeding raw foods that should be present as much as possible in nutrition is an important fact that the body is satiated for a long time, which makes it easier for the diet. This study covered 30 species of vegetable plants consumed or can be raw consumed as following divided in six popular known groups regarding edible plant part and morphology: root vegetables (carrot, daikon, radish, turnip, parsley, parsnip, beetroot), bulbous vegetables (onion, garlic, leek), stem vegetables (asparagus, celery, ginger, kohlrabi), leafy vegetables (cabbage, Chinese cabbage, Brussels sprouts, spinach, kale, garden rocket, lettuce, red leaf lettuce, Swiss chard), flowery vegetables (broccoli, cauliflower) and fruity vegetables (tomato, pepper, red bell pepper, cucumber, zucchini). The study is focused on determining the powerful antioxidant vitamin C, whose content as L-ascorbic acid is determined according to the Tilmans method. When root vegetables are in question results showed that parsley leaves are the richest root vegetable with vitamin C (95.4 mg/100 g f.m. that represent full recommended dietary allowance (RDA) for adults; In examined bulbous plants garlic is the richest vitamin C source (30.4 mg/100 g f.m. representing 30% of RDA). In stem vegetable this role has a kohlrabi (68.7 mg/100 g f.m. representing 60% of RDA); In leafy ones the richest vitamin C source is garden rocket (94, 4 mg/100 g f.m.); In flowery plants richest vitamin C source is broccoli (81.4 mg/100 g f.m. which means 90.4 % of RDA, and in fruity vegetables is pepper (71.9 mg/100 g f.m. representing 79.9 % of RDA). 153


Results are pointing out the fact that the priority consumption of raw vegetables with a high content of vitamin C is important for better health and crucial anti-aging but also for properly balanced diet regimens. This extensive study continues to other antioxidant components that contain vegetables. Key words: Vitamin C, Antioxidant component, Row vegetables.

154


NON-TRADITIONAL GRAINS FOR A BALANCED DIET Dasha Mihaylova1, Aneta Popova1* 1

Department of Biotechnology, University of food technologies, 26 Martisa blvd., 4000 Plovdiv, Bulgaria *


Abstract People are becoming more and stricter on the topic of quality and salubrious eating. Food provides much more than just nutrition. It is a fundamental part of people’s cultures and social interactions. A healthy lifestyle is a coalescence of conscious human actions, and when we verbalize about dietary plans and nutrition, the interest in non-traditional grains is indisputable. The main task of the rational alimentation is to provide a balanced, corresponding to age diet, which fully satisfy the energy the body needs. Grains are in the base of the Countrywide Integrated Non-communicable Disease Intervention (CINDI) dietary guide. Many non-traditional grains have entered into commerce, reflecting not only the cosmopolitan nature of big cities, but also a general and widespread interest in a diverse range of food genres. Today, non-traditional grains are frequently grown in home gardens, allotments and community gardens and are often intimately linked with the ethnic ancestry of the growers. In Bulgaria, underutilized grains are an essential source of: vitamins, micronutrients, and protein, and, thus, a valuable component to attain nutritional security. Some of these crops are: amaranth, quinoa, buckwheat, spelt, кhorasan and einkorn wheat. Key words: Grains, Nutrition, Beneficial, Healthy, Balanced diet.

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PUBLIC HEALTH, NUTRITION AND CHRONIC DISEASES

XIII


SCHOOL ENVIRONMENT CHARACTERISTICS AND NUTRITIONAL STATUS OF NATIONALLY REPRESENTATIVE SAMPLE OF 7-YEARS-OLD BULGARIAN SCHOOLCHILDREN IN 2016 Ekaterina Chikova-Iscener1*, Veselka Duleva1 1

National Center of Public Health and Analyses, Acad. Ivan Evst. Geshov blvd 15, 1431 Sofia, Bulgaria *


Abstract Starting school can be a challenging period for children due to change of daily routine, increased autonomy of choices and peer pressure. School environment characteristics (food availability at the school premises, sport facilities, physical activity, nutrition and health education classes, transportation, etc.) can play important role on the nutritional status, health and well-being of children. The aim of the present study is to assess the current school environment characteristics and nutritional status among 7-years-old Bulgarian schoolchildren. A cross-sectional study among 7-years-old Bulgarian schoolchildren was carried out on nationally representative effective sample of 3379 children in first grade in the period from March to May 2016. The survey followed the protocol of the World Health Organization (WHO) European Childhood Obesity Surveillance Initiative, which was jointly developed by the WHO Regional Office for Europe and the participating Member States. Questionnaire forms assessing different characteristics of the lifestyle of children, school and family environment were filled by the examiners, parents and school personnel. Weight and height were measured with standardized equipment, body mass index (BMI)-for-age was calculated and nutritional status was assessed using WHO Growth References 2007. All schools have playgrounds and most (84.4%) have indoor gyms in which they provide on average 3 lessons/week of physical education. 91.5% of the schools include nutrition in education, but only 65.5% are advertisement free for branded foods and drinks. 68.3% of the schools have canteens, 58.8% - cafeterias and 21.6% - vending machines. The food type availability at the school premises is not optimal. 159


The characteristics of the school environment need further improvement. Effective public health measures may have positive effect on the nutritional status of the 7-year-old schoolchildren. Key words: School nutrition, School environment characteristics, Childhood obesity, 7-year-old schoolchildren.

160


THE POTENTIAL OF ENTOMOPHAGY AS AN ALTERNATIVE SOURCE OF VALUABLE NUTRIENTS Aleksandar Derlis1*, Maja Simonovska Crcarevska1, Marija Glavash Dodov1, Renata Slaveska Raichki1 1

Faculty of Pharmacy, University of Ss. Cyril and Methodius, Mother Teresa 47, 1000 Skopje, Republic of Macedonia *


Abstract The entomophagy is relatively new term which describes the practice of use of insects in human diet. According to recent reports from UN`s Food and Agricultural Organization there is a surprisingly number of more than 2000 recorded insect species used to supplement diet for about 2 billion people worldwide in many regions spread all across the globe. Despite growing interest in entomophagy as rapidly developing field of healthy and sustainable alternative to conventional nutrition source for humans, the insect-based products such as bioactive molecules, raw materials or bio fuels also lead to both commercial and scientific attention. The most popular edible insect groups are: beetles, caterpillars, bees, ants, dragonflies, locusts, crickets, cicadas and etc. This review includes some representative examples of edible insect group that can offer a promising alternative to conventional resources of protein, fats, vitamin, fiber and minerals. They were chosen based on the available solid scientific evidence that came up on horizon and the possibility of their farming. This review furthermore provides insight into prevalence of entomophagy in agriculturally intensive regions. From the historical perspective, insects have been valued as a nutritious food source since ancient time. As acknowledge, the practice of entomophagy has been profoundly influenced by socio-cultural aspects and/or perceptions and believes. Undoubtedly, many data provide direct evidence that in some geographical areas entomophagy is traditional food concept without any differentiation between insects and other food, and it can even contribute more to the diet than large domesticated animals. However, in other regions where negative attitudes towards entomophagy are present, there is a need to work on consumer acceptance of this concept by “educating” consumers for this emerging food trend. Regulatory frameworks governing the use of insects for food security is also of the highest importance and priority. Key words: Entomophagy, Valuable nutrients, Alternative source. 161


CHARACTERISTICS OF ENERGY DRINK CONSUMPTION AMONG ADOLESCENTS FROM SOUTHERN POLAND Ewa Błaszczyk-Bębenek1*, Paweł Jagielski1, Małgorzata Schlegel-Zawadzka1 Human Nutrition Department, Institute of Public Health, Faculty of Health Since, Jagiellonian University Medical College Krakow, Grzegórzecka 20 street, 31-531 Krakow, Poland 1

*


Abstract Energy drinks are intended to raise the psycho-physical ability of the body. Their impact on the health of young people has not been well researched. The study was carried out in a group 514 secondary school students aged 16 - 18 years from Southern Poland. Adolescents were from two environmental - rural and urban. The research tool was authors, anonymous questionnaire with questions about consumption of energy drinks. The current assessment of the nutritional status of students included body height and mass measurements. U Mann-Whitney’s test was used to differentiate between groups due to gender and places of residence. The study involved 214 students from rural areas and 277 from the city. Most of the study population was girls (265 vs 253 boys). Nearly 73% of the subjects had a normal body mass index according to BMI. The vast majority of the surveyed adolescents reported energy drinks consumption (89.2%), most often less than once in a week (21.2%). More often, energy drinks drank students from the urban area (p = 0.0120) and in gender group boys (p = 0.0037). The main reason consumption of energy drinks was reduction in sleepiness (44.2%). Most of the students (55.5%) chose the drink of quantity 250 - 330 mL (55.5%), less than 5% of one liters and more. The most common symptoms after consuming were: improve energy (42.0%), sleepiness (22.0%) and palpitations (8.5%). Energy drinks in combination with alcohol and cigarettes of 21% and 20% of respondents, were tried. According to 29.3% of young people who drank energy drinks, they can be hazardous to health. In the opinion of 7.7% of the respondents security determines the amount of consumption. 162


The prevalence of energy drinks among young people is high despite the knowledge of the danger of their consumption. There is a need to monitoring and education to build healthy nutritional behaviors. Key words: Energy drinks, Adolescents, Nutritional behaviors, Rural region, Urban region.

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VEGETABLE CONSUMPTION AND BONE MINERAL DENSITY IN FEMALES Zora Uzunoska1*, Tatjana Kalevska1, Viktorija Stamatovska1, Katerina Belichovska2, Daniela Belichovska3, Daniela Nikolovska Nedelkoska1, Tatjana Blazevskai1 Faculty of Technology and Technical Sciences, University St. Kliment Ohridski - Bitola, Dimitar Vlahov bb, 1400 Veles, Republic of Macedonia 2 Faculty of Agricultural Sciences and Food, “St. Cyril and Methodius” University in Skopje, Blvd. Aleksandar Makedonski bb, 1000 Skopje, Republic of Macedonia 3 Faculty of Environmental Resources Management, MIT University, Blvd. Treta Makedonska Brigada bb, 1000 Skopje, Republic of Macedonia 1

*


Abstract Vegetables consisted of wide spectrum of nutrients are linked with lower bone turnover, especially bone resorption. For osteoporosis, the evidence from a combination of observational, experimental, clinical, and intervention studies strongly suggest a positive link between vegetable consumption and indexes of bone health. Objective of our research was to investigate the impact of the frequency of vegetable consumption on bone mineral density (BMD) in females. BMD was measured in 210 females by DEXA denzitometar. For the manner of nutrition a questionnaire was used. The females were divided into 4 age groups, and 4 subgroups: those consuming vegetables on: daily bases; 3 - 5 times/week; 1 - 2 times/week; and non-consumers. Data analysis was performed by statistical program Statistica 7.1 for Windows and SPSS Statistics 17.0. The significance was determined by p < 0.05. 0 - 49 and above 69 years old females, did not have significant differences in BMD no matter of vegetable consumption. 50 - 59 years and 60 - 69 years old females on everyday consumption had significantly higher BMD compared to 3 - 5 and 1 - 2 weekly consumers (p < 0.001). However BMD between 3 - 5 and 1 - 2 weekly consumers did not differ significantly. The highest influence 164


on BMD/consumption/age ratio had every day consumption than 3 - 5 weekly consumption, while age had the weakest influence. Every day consumers, no matter of age, had a lower percentage of osteoporosis and heavy forms of osteoporosis compared to no consumers (10.9% v. 50% and 17.2% v. 25%). Normal level of BMD was not identified in no consumers group. Everyday consumption of vegetables has significantly positive impact on BMD of 50 - 59 and 60 - 69 years old females, and it can be considered as a natural option for Osteoporosis prevention, as well as protection factor of critical BMD lowering to fracture threshold. However in 40 - 49 and above 69 years of age the frequency of vegetable consumption have no such influence. Key words: Vegetables, Bone Mineral Density, Osteoporosis, Females, Prevention.

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QUALITY OF CEREAL SEEDS AS NUTRITON IMPROVEMENT TOOL Suzana Kratovalieva1*, Vesna Petreska2, Vinko Stanoev1 Institute of Agriculture - Skopje, University “Ss. Cyrilus and Methodius”, Aleksandar Makedonski blvd. bb, 1000 Skopje, Republic of Macedonia 2 Ministry of Agriculture, Forestry and Water Economy, State Phytosanitary Laboratory, Aleksandar Makedonski blvd. bb, 1000 Skopje, Republic of Macedonia 1

*


Abstract The quality of cereals is becoming a hot topic of discussion for creating a properly balanced meal during the day, and the number of people who show sensitivity and allergic reactions is growing almost every day. This opens new perspectives on reducing or avoiding an incorrectly compiled meal with the sole purpose of ensuring a functional diet. The research had two goals to determine the content of carbohydrates and fiber as a meal for a good start to the day and which cereal contains the most proteins that appear as allergenic gluten-based ingredients to avoid sensitive consumer populations. The research study included seven cereals: wheat, durum, barley, rye, oats, millet, brown rice and polished rice supplied in “healthy food stores”, and research focused on determining the content of: protein, fat, fiber and gluten. The content of the protein is determined as nitrogen content according to Kjeldahl method, fat content by Soxhlet method, crude fiber is determined according to method of determining and calculating by Kürschner-Hanak, and determination of wet gluten with FOSS Infratec 1241 Denmark based on infrared technology. According to the specific content in the cereal seeds, the proteins are represented (g/100 g) by durum (13.75), oat (12.86), wheat (12.61), barley (12.39), rye (12.27, millet (10.00), brown rice (8.07) and polished rice (7.10). The richest source of fat is oatmeal (4.91), followed by polished rice (3.48), rye (3.38), millet (3.08), brown rice (2.52), barley (2.12), wheat (1.87) and durum (1.84). Oatmeal is also the richest source of crude fiber (9.89), and immediately behind it is rye (7.45), while the remaining cereals are less 166


common like barley (5.64), millet (3.81), brown rice (3.08), durum (2.94), wheat (2.89) and drastically at least at polished rice (0.40). Wet and dry gluten is determined only for those cereals containing gluten like wheat (21.08; 14.81), durum (26.33; 8.76), barley (8.19; 4.06) and rye (14.58; 3.03). The obtained results point to the correct selection of cereals according to the nutritional facts, and in particular these results are useful for the population that is allergic to a highly manifested sensitivity to gluten. Key words: Cereals, Quality, Nutrition, Gluten.

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NUTRITION TREATMENT WITH PLANT BASED DIET AFTER BREAST CANCER SURGERY Marina Relushkoska1*, Bojana Tasevska1 1

Vitalia-Nikola, 516 Street 10, 1000 Skopje, Macedonia *


Abstract After performed breast cancer surgery and chemotherapy treatment, women patients are showing signs of exhaustion, low hemoglobin and low level of ferritin in the blood tests. We made nutritional treatment to group of women with lumpectomy. They were subjected to nutritional treatment has personal diet, made only from plant based ingredients, functional food and anticancer oils. Like a research design we created platform of: clinical diagnosis, anthropological measures, history of the illness, blood test exams, physical and psychic activity. The basic movement for nutritional treatment: Does plant based diet fortified with seeds, nuts and wholegrain cereals can make an improvement in energy level of after surgery breast cancer patients. The second step is making a personal diet plan after acknowledging the real condition of the patients. Every diet plan contained: 20% seeds, 10% nuts, raw vegetables, restriction of sugars (sweeteners, fruits), the time duration is 2 months. The group contains 10 women, from 35 to 63 years old. Nutrition treatment is made while chemotherapy. All of the women had lumpectomy performed. Blood results after 2 months of nutrition treatment showed that 8 patients have hemoglobin higher than 17.06 mmol/L, and the other 2 patients have higher than 15.6 mmol/L. 4 patients have ferritin higher than 5 ng/mL, while the other 6 patients have ferritin level higher than 45 ng/mL. All of the patients while treated with plant based meals showed lower level of sickness after the chemotherapies. After finishing the nutritional treatment, there were made blood tests (Method - PHO, Instruments: CBC, immunological analyzer) to each person. Hemoglobin and ferritin were the 2 parameters that we compared before and after the treatment with plant based diet. Patients didn’t take any vitamins and minerals in form of supplement on this 2 month period.

168


Plant based diet rich of seeds, nuts, cereals, and fresh vegetables showed very good results for the specific problem that we were working on. With the right combination, patients recovered their energy, improved their hemoglobin and ferritin level. Key words: Breast cancer, Plant based diet, Hemoglobin, Ferritin, Energy, Food treatment.

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STRUCTURE AND PHYSICOCHEMICAL PROPERTIES OF ANTISEPTICS AND DISINFECTANTS IN RELATION TO THEIR ACTIVITY Biljana Gorgeska1*, Andonela Janeva1, Ivana Iceva1, Dino Karpicarov1, Antonela Velkova1, Viktorija Krzovska1, Ana Dimitrova1, Natali Delipetrova2 Department of pharmacy, Faculty of Medical Sciences, Goce Delcev University, Krste Misirkov bb, 2000, Stip, Macedonia 2 Department of general medicine, Faculty of Medical Sciences, Goce Delcev University, Krste Misirkov bb, 2000, Stip, Macedonia 1

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Abstract Antiseptics and disinfectants represent a large group of compounds that have different effects depending on the used concentration. They are substances that remove bacteria from the skin or materials and are part of the practices for infection control in hospitals. The action of antiseptics and disinfectants is due to mutual reaction with the cell surface of the microorganisms, followed by their penetration into the cells and the influence on a certain target area. Intrahospital (inpatient, nosocomial) infections are localized or generalized infections caused by microorganisms acquired during hospitalization. Intrahospital infections also include recurrent infections acquired during other hospitalizations and other manifest infections in patients that move from one hospital to another. In fact, these infections can result from inappropriate use of antiseptics and disinfectants. The purpose of this study is to establish a correlation between the mechanism of action of antiseptics and disinfectants and their chemical structure. This correlation may be the basis for creating an approach that will be used as prevention from the occurrence of intrahospital or nosocomial infections. The establishment of such an approach is crucial because it is necessary to know which antiseptic or disinfectant has the greatest activity against the microoriganism which is the cause of the intrahospital (nosocomial) infection. Key words: Antiseptic, Disinfectant, Prevention, Microorganism, Intrahospital infection. 170

ORAL DISEASES AND QUALITY OF LIFE

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ORAL HYGIENE IN PATIENTS WITH FIXED PROSTHODONTIC RESTORATIONS Katerina Zlatanovska1*, Cena Dimova1, Julija Zarkova-Atanasova1, Vesna Korunoska-Stevkovska2, Nikola Gigovski2, Darko Kocovski1 Faculty of Medical Sciences - Dental Medicine, University “Goce Delcev”, Krste Misirkov 10-A, 2000 Stip, Macedonia 2 Faculty of Dentistry, University “Ss. Cyril and Methodi”, Majka Tereza 43, 1000 Skopje, Macedonia 1

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Abstract The aim of this study was to estimate the oral hygiene and gingival condition in patients with fixed prosthodontic restorations for a period of 3 months along with the oral hygiene instructions. The study included 60 patients with fixed prosthetic appliances. Medical examinations of dental condition were carried out using basic diagnostic tools like dental mirror and periodontal probe. As well, we examine how factors, such as: age, gender, type of fixed dental prosthesis (single crown or fixed partial denture) and material (metal or porcelain fused to metal) are statistically associated with oral hygiene and gingival condition. Plaque and Gingiva index was taken according to the method of Silness and Löe. The examination was accomplished on the first dental visit, after 14 days and three months appropriately with the oral hygiene instructions. Statistical analysis was performed by using paired sample t-test from Statistical software SPSS for Windows version 23. A p-value < 0.05 was considered as statistically significant. Our results confirmed that the Plaque and Gingiva index had higher values in the first visit than that found in the other periods. Patients with crowns had better oral hygiene levels compared to fixed dental prosthesis wearers. No statistical differences were found for type of material. Also, younger patients showed better hygiene levels than the older ones.

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Our research showed that adequate education and instructions for oral hygiene maintenance lead to improved oral hygiene both in patients with single crown or fixed dental prosthesis. Key words: Fixed dental prosthesis, Gingival index, Oral hygiene, Plaque index.

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ORAL/DENTAL HEALTH AND NUTRITION

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ТHE IMPORTANCE OF DIET IN THE PREVENTION OF CARIES Natasha Longurova1*, Ivona Kovachevska1 1

Department of dental medicine, Faculty of medical science, University Goce Delchev, Krste Misirkov 10 A, 2000 Shtip, Macedonia *


Abstract If foods rich in sugars are often eaten, teeth will have greater exposure of low pH and result will be its faster demineralization. Therefore it is desirable to shrink the frequency of intake foods and drinks high in sugar. It is better to eat a few cookies at once and to rinse teeth than to eat one cake repeatedly all day. An interesting fact is that more dangerous for the teeth is input of foods rich in starch than sugar. Starch imported through: chips, flour, etc., sticks to the surface of teeth, lingers prolonged and thus ensure an increase of available sugar for bacteria and lasting negative effect. In the occurrence or prevention of cavities, an important role have not only type of diet but also its: shape, consistency, nutritional composition, and the period through which the teeth are exposed to food, the frequency of its input and the combination of foods that are input. Consuming foods with basic pH, reduces the incidence of carries in the mouth, including milk products, meat, eggs fish, vegetables, and fresh fruit. Although fruits which contain sugars, they have a positive contribution to the restriction of caries, because they are the type of higher carbohydrates and are captured in the cell structure of the fruit. Certain products provide protection from caries. Milk and milk products reduce the acidity in the mouth and reduce the exposure of teeth to acids. Because of these capabilities, these products must be eaten at the end of a meal or in combination with rich fermented carbohydrates (starches and sugars). Bananas in combination with cereals and milk crackers with cheese have significantly less potential in creating cavities than bananas and crackers are eaten separately. Key words: Carries, Oral hygiene, pH, Demineralization. 177


NUTRITION AND ORAL HYGIENE IN PATIENTS WITH DENTAL IMPLANTS Edvard Janev1* 1

Faculty of dentistry, “Ss. Cyril and Methodius” University, Mother Teresa 43, 1000 Skopje, Macedonia *


Abstract Usage of dental implants has a wide range of advantages in patients with a partial and total edentulous maxilla and mandibula. Patients are becoming quite aware of the fact that quality of life is improving with fixed prosthesis supported by dental implants. According to statistics number of inserted implants is rapidly increasing every day in our country and also the interest for dental implants as a treatment option became a standard protocol for both dentist and patients. The aim of this paper is to point the following period of implant rate survival depending of many different factors such as surgical and prosthetic planning but what is more demanding for patients is the nutrition and maintenance of oral hygiene. Multidisciplinary approach in implantology requires an interference of various speciality such as oral surgery paradontology and prosthetic. Every single speciality have a significant role on dental implant success and predictability. Special interest for the clinicians is the prosthetic treatment options on dental implants. Partial or total- full dental arch dentures can be removable or fixed. Considering all on 4 or all on 6 concept, implant supported dentures should be screw retained rather than cemented. Screw retained prosthetic suprastructure has a number of advantages compared to a cemented abutments. Contemporary implantology offer a great deal of multi-unit abutments which can simplify the technical and clinical procedure, but most likely can be a great interest for the patients in order to achieve a high level of oral hygiene. Heavy smoking, poor oral hygiene or lack of regular cleanings can lead to a destructive bacterial infection called peri-implantitis. Flossing and brushing on daily basis, along with consequent professional visit to the dentist, can prevent from further complications and implant failure. Balanced and careful nutrition also have a great impact on dental implant care and maintenance. Key words: Dental implants, Prosthesis, Treatment planning, Oral hygiene. 178

NUTRITION FOR COLLECTIVES AND SPECIAL NEEDS GROUPS

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PLANNED NUTRITION IN PREVENTION AND TREATMENT OF MUSCULAR CRAMPS BY SPORTISTS’ Oliver Bojceski1*, Marina Bojceska2, Vesela Maleska Ivanovska3, Hynor Kica4, Angela Vasileska5, Milivoje Galjak6 PHI Zdravstven Dom Struga. Kej 8 noemvri bb, 6330 Struga, Republic of Macedonia 2 Medical High School-Niko Nestor Struga. Proleterski brigadi 49, 6330 Struga, Republic of Macedonia 3 Medical Facultety Skopje, University Ss Cyril and Methodius, 50 divizija bb, 1000 Skopje, Republic of Macedonia 4 Faculty of Physical Education. State University of Tetovo, Ilindenska bb, 1200 Tetovo, Republic of Macedonia 5 Faculty of Tourism and Hospitaly-Ohrid, University Ss Kliment Ohridski - Bitola, kej Makedonija 65, 6000 Ohrid, Republic of Macedonia 6 Medical University of Pristina - Kosovska Mitrovica, Anri Dinan nn, 38220 Kosovska Mitrovica, Republic of Serbia 1

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Abstract The main objective of our research is to make sports nutrition planning in terms of the manner, type and quantity of nutrients intake, to prevent and treat the formation of muscle cramps/spasms (lower extremities) that athletes suffer from. Building a sports nutrition plan as a way of prevention and therapy of muscle cramp is a form of a diet menu that will consist of essential nutrients in increased amount with prescribed time consumption depending on the competitive and training process. Total of 13 patients reported having difficulties with muscle cramps in the lower extremities in the sports ambulance “Zdravstven Dom” Struga in 2016. After undergoing different diagnostic tests (laboratory-electrolyte status, neurological examination and Doppler of the lower extremities) it is stated that they suffer from a muscular lower-limb spasm (back pain) comprised of biochemical-metabolic abnormalities caused by the end products of physical fatigue. Based on medical knowledge, the athletes (patients) were treated with nutrition plan in time period of four weeks.

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All of the athletes continued with the same intensity and duration of the training process, except for some cases that showed significant clinical symptoms (muscle cramps with high intensity and duration). In cases like that, we recommended decreased performance to the lowest possible level. As a conclusion to that, all of athletes after 4 weeks of planned sports nutrition have achieved a satisfactory response to this kind of therapy. Key words: Muscle cramp, Sports nutrition, Training process.

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EXPEDITION “PEAK AKONKAGVA - 2017” - PLANNED NUTRITION AND SUPPLEMENTATION Oliver Bojceski1*, Marina Bojceska2, Hynor Kica3, Kica Korab3, Milivoje Galjak4, Vesela Maleska Ivanovska5, Angela Vasileska6 PHI Zdravstven Dom Struga. Kej 8 noemvri bb, 6330 Struga, Republic of Macedonia 2 Medical High School-Niko Nestor Struga. Proleterski brigadi 49, 6330 Struga. Republic of Macedonia 3 Faculty of Physical Education. State University of Tetovo, Ilindenska bb, 1200 Tetovo, Republic of Macedonia 4 Medical University of Pristina - Kosovska Mitrovica, Anri Dinan nn, 38220 Kosovska Mitrovica, Republic of Serbia 5 Medical Facultety Skopje, University Ss Cyril and Methodius, 50 divizija bb, 1000 Skopje, Republic of Macedonia 6 Faculty of Tourism and Hospitaly- Ohrid, University Ss Kliment Ohridski - Bitola, kej Makedonija 65, 6000 Ohrid, Republic of Macedonia 1

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Abstract The key success to conquering one of the highest and challenging peaks in the world is to balance physical ability and quality nutrition. The training success would be to prepare the body to adjust to harsh conditions and different climate, complemented with adequate nutrition and supplementation. Proper nutrition aims to provide mountaineers with sufficient amount of energy for climbing, to optimize the metabolism and enable constant body temperature in order to provide fast and full recovery. The differences in altitude, extreme cold temperatures, and intense sport activity such as climbing will result in high energy and metabolism needs. Every expedition faces the challenge of carrying heavy load of food supplies, as well as the challenge to prepare the food appropriately. Therefore, it is essential to set up a nutrition plan that will include the amount and type of nutrients and the way they will be consumed as one of the key success factors of the ascent expedition. At the same time, we need to place our focus on the dietary supplements that can augment the nutrition with the specific concentration of the given supplementary substance. The supplements will satisfy the needs for the different sport performance, maintain the health status of the athlete and reasonably speaking they are light and have small volume. 183


In the mission of climbing the peak Aconcagua 5 male climbers aged 30 - 35 years participated. The nutrition was based on the modern principles and experiences of mountaineering expeditions for planned sports nutrition and its preparation on climbing. A special subject of our research is the use of supplements in the planning and transfer of experience for the following expeditions as a success factor. There is no special method by which we can determine the effectiveness of proper nutrition by supplementation and is only measured by the subjective and objective sports and health feelings of the mountaineer and the success to climb the mountain peak. We can just claim that the result of the planned nutrition and supplementation was a successful mission Recommendations for future climbing expeditions where physical and psychic perseverance is needed, is to have with extensive training combined with proper nutrition and supplements for each climber. Key words: Adequate nutrition, Supplementation, Expedition.

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