Publications by authors named "Daniela Cojocari"
Article Synopsis
- The study evaluates the bioactive compounds, antioxidant activity, and color parameters of jostaberry extracts from three drying methods: frozen, freeze-dried, and oven-dried.
- Non-conventional extraction methods like ultrasound and microwave are shown to better preserve anthocyanin content, while drying significantly reduces total anthocyanins and ascorbic acid levels.
- Results indicate that the frozen jostaberry extracts possess the highest antioxidant activity, and significant differences in antimicrobial effects were observed between the different pretreatment methods.
The problem of food with functional ingredients, characterized by low energy intake and a variety of phytonutrients with biological activity, is one of the concerns of the population. The objectives of this study were to investigate the effect of pumpkin powder and its bioactive components on the quality, color and textural properties of shortbread cookies. In the drying process of pumpkin powder () at 60 ± 2 °C, the physicochemical parameters did not change significantly in relation to fresh pulp.
View Article and Find Full Text PDFThe antimicrobial and antioxidant effects of plant extracts are well known, but their use is limited because they affect the physicochemical and sensory characteristics of products. Encapsulation presents an option to limit or prevent these changes. The paper presents the composition of individual polyphenols (HPLC-DAD-ESI-MS) from basil ( L.
View Article and Find Full Text PDFThe article investigated the antioxidant and antimicrobial activity of extracts from two aromatic plants- L. (SE) and L. (RE), encapsulated in alginate, on-yogurt properties.
View Article and Find Full Text PDFThe article focuses on the optimization of the extraction process of biologically active compounds (BAC) from grape marc-a by-product of the wine industry. The influence of temperature, specifically 30 °C, 45 °C and 65 °C, and ethanol concentration in solutions, specifically 0-96% (/) on the extraction yield of polyphenols, flavonoids, tannins and anthocyanins, were investigated. The composition of individual polyphenols, anthocyanins and organic acids, antioxidant activity (DPPH and ABTS) and CIELab chromatic characteristics of the grape marc extracts (GME), were characterized.
View Article and Find Full Text PDFThe problem of functional foods with bioactive components of natural origin is current for the food industry. Plant extracts rich in polyphenols with antioxidant and antimicrobial activity are a promising source for use in improving the quality and characteristics of fresh meat and meat products. In this context, the purpose of the present study was to evaluate the physico-chemical, microbiological, sensory properties of sausages prepared with the addition of lyophilized extract of basil, thyme or tarragon.
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