The aim of the study was to investigate changes of photosynthetic efficiency, amount of photosynthetic pigments, superoxide dismutase (SOD) enzyme activity, and rate of lipid peroxidation in bean-rust interaction. The clarification of the role of the above changes involved in the defence mechanism can significantly contribute to the breeding of plant varieties with natural resistance. Consequently, the amount of chemicals used in food production can be significantly reduced. In the present study some principal physiological parameters, such as the relative chlorophyll content of the host plant, the amount of photosynthetic pigments, changes in photosynthetic efficiency, and the activity of superoxide-dismutase (SOD) in addition to rate of lipid peroxidation (LP) were measured. The experiment was conducted in a humidity tent. Significant decrease in the relative chlorophyll content and in the amount of photosynthetic pigments was measured. At both sampling times, an increase was found in superoxide-dismutase enzyme activity and in rate of lipid peroxidation due to the bean rust infection. Notably, in several cases the differences were significant. The results indicate that the above parameters have important role in the bean-rust interaction, which should be taken into consideration in resistance breeding.

Cultivated mushrooms are not only valuable foods of our age (functional foods) but contain certain beneficial chemical components (high level of K and P, very low content of Na, considerable quantities of some microelements, high and valuable protein but low fat contents). Some cultivated mushrooms have anti-carcinogenic effects caused first of all by polysaccharides (Lentinan: Lentinula edodes) and by triterpenoids (ganoderic acids: Ganoderma lucidum or unsaturated fatty acids: linoleic, linolenic acids); antidiabetic effects, which can improve the sugar metabolism of patients (Coprinus comatus, Ganoderma lucidum, Agaricus bisporus); anti-microbial effects, caused partly by smaller triterpenoids or by higher molecules, i.e. by direct or indirect effects: via stimulation of the immune system. Certain mushrooms have antioxidant effects, provided mostly by higher radical scavenging activity of phenolic (flavonoid) components. The chemical composition and its biological effects form together the biological values of the cultivated mushrooms. The following review would like to summarize the most important facts of this topic.

Avocado pulp is widely regarded as a great source of edible oil containing fat-soluble vitamins and omega-3 fatty acids (FA). However, avocado peel and seeds are also good sources of edible oil and are less explored byproducts. This paper aimed at determining the proximal composition, FA and tocopherol contents of the pulp, peel, and seeds of Quintal, Fortuna, Margarida, and Hass avocado cultivars. The pulps presented high concentrations of oleic acid. In addition, peel and seeds presented lower omega-6/omega-3 ratios than the pulp. There was also a considerable amount of tocopherol in the peel and seeds, especially in Hass peel (230.7 mg/100 g). According to the results, the peel and seeds of avocado that are considered byproducts, can be utilized in food industry.

L. monocytogenes poses a serious threat to public health, since most cases of listeriosis are connected with eating contaminated food. L. monocytogenes is often detected both in fresh and frozen vegetables. The aim of this study was to evaluate the antibiotic susceptibility and ability to form biofilm of L. monocytogenes strains isolated from frozen vegetable mixtures in Poland. Ninetynine genetically different strains were found among 100 isolates of L. monocytogenes. Among the 99 strains, 80 (80.8%) were susceptible to all tested antibiotics. Nineteen (19.2%) strains were resistant to one or more antibiotics. From this group of L. monocytogenes strains, most strains were resistant to erythromycin (16; 16,1%), penicillin (15; 15.1%), meropenem (12; 12.1%), cotrimoxazole (12; 12.1%), and ampicillin (3; 3.1%). According to the obtained results, differences in intensity of biofilm, both between those isolated in successive years and in the particular year, were observed. Performed analysis showed statistically insignificant faint negative correlation (r=–0.088) between the number of antibiotics to which strains were resistant and the intensity of biofilm formation by them. Food contamination with L. monocytogenes poses a threat to consumers, therefore it is necessary to monitor their antibiotic susceptibility, ability to form biofilm, and genetic similarity, in order to evaluate the strains persistence time in plant.

In this study, limonene was encapsulated by using gelatine, Na-alginate, polyvinyl alcohol, lactalbumin or xanthan gum with the uniaxial electrospinning process. The highest encapsulation efficiency was obtained for the sample containing polyvinyl alcohol. The release kinetic studies of nanofibre encapsulated limonene were carried out at 5.5, 20, and 38.5 °C. The Peppas equation expressed the release behavior of limonene for all systems very well, indicating quasi-Fickian diffusion. The modelling data suggested that maybe more than one mechanism was involved for the release at 20 °C. The activation energy for releasing limonene from the electrospun polyvinyl alcohol-alginate encapsulation system was found to be 6.2 kJ mol–1 from the Arrhenius equation.

Meriç River Delta is located in the Thrace Region of Turkey, and it is one of the most important wetlands worldwide. Gala and Sığırcı Lakes, which are known as significant lakes in Turkey in terms of especial biodiversity, are located in the Meriç River Delta and they are the main lentic factors of the system. The aim of this study was to evaluate the essential and toxic element bioaccumulation levels in fishes of Gala and Sığırcı Lakes from a statistical perspective by investigating a total of 25 macro- and micro-element bioaccumulations. One-Way ANOVA Test (OWAT) was applied to detected data in order to determine the statistical differences of element bioaccumulations among the fish species. Cluster analysis (CA) was also applied to detected data in order to classify the investigated elements in terms of bioaccumulation levels in fish tissues. According to the results of OWAT, although statistical differences were not recorded among the fish species in terms of essential element levels, significant statistical differences were recorded in terms of toxic element levels (P<0.05). According to the results of CA, 5 statistically significant clusters were formed, which were named as “Most intense elements”, “Second most intense elements”, “Moderate intense elements”, “Second rarest elements”, and “Rarest elements”. It was also found that toxic element bioaccumulation rates in fishes of Gala Lake were significantly higher than in fishes of Sığırcı Lake (P<0.05).

Response surface methodology was used to optimize spray-drying process for concentrated orange juice. Independent variables were: inlet air temperature (130–170 ºC) and maltodextrin 12DE content (60–75% wet basis (wb)). Responses variables were powder yield, moisture, and ascorbic acid retention. Moisture content was negatively affected by inlet air temperature, while ascorbic acid retention was directly related. Powder yield and ascorbic acid retention increased with the rise in maltodextrin content, while moisture content was negatively affected by maltodextrin content. Multiple response optimisation indicated that an inlet air temperature of 155 ºC and maltodextrin content of 74% wb were predicted to provide 77% powder yield, 3.7% wb moisture content, and 89% ascorbic acid retention.

In this study, the effects of different temperature, pH, salt and glucose concentrations on the planktonic growth, biofilm formation, and formed biofilm of Serratia odorifera and Serratia marcescens, isolated from traditionally made cheese, were investigated using spectrophotometric method. The investigated strains demonstrated best planktonic growth and biofilm formation in Tryptic soy broth. The limiting factors for the planktonic growth and biofilm formation were temperature below 4 °C and salt concentration above 4%. Temperature of 37 °C and 44 °C, as well as various concentrations of glucose, stimulated the planktonic growth of bacteria. Moderate influence on biofilm formation was demonstrated at 37 °C as well as at various concentrations of glucose. These results were in accordance with the origin of bacteria, since the isolates were obtained from cheese.

The enrichment of bread with wheat bran as a source of dietary fibre seems to be necessary for human health, because bread is the most consumed commodity in many countries. However, wheat bran has some adverse effects on the bread quality during storage. The aim of this study was to produce barbari bread with increased nutritional value and improved texture by the addition of coated wheat bran (0.67 and 1.34% based on flour stearic acid or St1, 2 and beeswax or Bw1, 2). Bread made from uncoated wheat bran was used as control. The least crust to crumb ratio was seen for control and Bw1. Water activity and moisture content results showed that the crumb of Bw1 and control had the better moisture retention during storage. Textural properties of samples showed that there were no significant differences in the hardness of the samples (P>0.05). However, the least increase in hardness during storage was observed for stearic acid coated samples. Other texture profile analysis parameters, such as cohesiveness and springiness, showed that Bw1 and Bw2 samples had no significant changes during storage. Differential scanning calorimetry (DSC) showed the least enthalpy for Bw1 after baking (385.21 J g–1) and during storage (567.62 J g–1). Accordingly, results showed that beeswax, especially at 0.67% (based on flour), is the best shell material for bran coating in order to improve bread texture and shelf life.

Nigella sativa L. (black cumin) is well known for its benefits in the field of traditional medicine. The aim of this study was to determine the chemical composition and investigate the antimicrobial activity of cold pressed oil (CO) and essential oil (EO) of Nigella sativa L. on food-borne pathogenic and spoilage bacteria. The microdilution method was used to determine the minimal inhibitory concentration (MIC) of Nigella sativa crude oil (CO) and essential oil (EO) against 4 Gram-positive (Bacillus cereus, Bacillus subtilis, Staphylococcus aureus, and Listeria monocytogenes) and 3 Gram-negative (Salmonella Hartford, Pseudomonas aeruginosa, and Escherichia coli) foodborne pathogenic and spoilage bacteria occurring in food products. Total fatty acid composition of CO was analysed by GLC, while the EO was analysed by GC-MS to detect its active compounds. The results showed that the major fatty acid of CO was palmitic acid (C16:0), as saturated fatty acid, however, linoleic acid (C18:2) was the main unsaturated fatty acid. The major compounds of the EO were p-cymene and thymoquinone. The inhibition on all tested bacteria of EO was 10 times higher than of CO, and the lowest concentration value was observed in case of Bacillus subtilis (0.003%). Hence, results reinforce the ambition to apply Nigella sativa oils in food as natural preservative.