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Results for Stage 3 |
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The research activities performed in this stage of the project conducted to the following results: ¨ Hydroalcoholic and liposoluble extracts from hawthorn and rose fruit show considerable antioxidant activity, attributed to the presence of biologically active compounds - polyphenols and carotenoids - β-carotene, lycopene, and in rose extract - and zeaxanthin. ¨ The sensory characteristics of the studied products with hydroalcoholic and liposoluble extracts exceed the characteristics of products made with synthetic dyes. ¨ The physical and chemical indicators of products quality show that the presence of forest fruit extracts contributes to maintaining freshness of products in relation to samples with synthetic dyes. ¨ The microbiological analysis of cheese cream and dessert during storage (16 days) showed that the rate of multiplication of microorganisms is lower for samples with extracts, especially for hydroalcoholic extracts. The shelf life of studied food products with forest fruit extracts may be increased to 10 days, during which NTG corresponds to the maximum admissible value of 200000 CFU / g, while for synthetic colored products the shelf life can not to exceed 6-7 days. ¨ Biological value of cream and cheese dessert was assessed by determining the antiradical capability of DPPH products in in vitro gastric digestion. A considerable increase in antioxidant activity relative to synthetic dye samples was found, especially for hydroalcoholic extracts. |
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Contact: INCDTIM Cluj-Napoca Dr. Maria-Loredana SORAN itim@itim-cj.ro Loredana.Soran@itim-cj.ro |
