Yih-Ming Weng

Chemical composition, physical properties, and antioxidant activities of yam flours as affected by different drying methods

Yams (the tubers of the Dioscorea spp.), consumed and regarded as medicinal food in traditional Chinese herbal medicine, are seasonal foods and easily deteriorate during storage. It is of great importance to prolong the storage of yams for supplying in the off-season and without losing nutritional functionality. Three varieties of yams, Dioscorea alata (cultivars of Tai-Nung no. 2 and Ta-Shan) and D. purpurea (cultivar of Ming-Chien), were made into flours by freeze-drying, hot air-drying, and drum-drying in this report. The proximate compositions and physical properties, as well as antioxidant activities, of yam flours were determined. While drying methods showed significant effects on the moisture contents of yam flours, they had no marked effects on other components of yam flours. Colour attributes and physical properties were all affected by drying methods to different extents. While freeze-drying usually preserved more antioxidant activity of the yam flours, yam flours made of different yam varieties showed different antioxidant mechanisms.

Structural Analysis of Triacylglycerols and Edible Oils by Near-Infrared Fourier Transform Raman Spectroscopy

Fourier transform Raman spectroscopy was employed for structural analysis of triacylglycerols and edible oils. Raman spectra sensitively reflected structural changes in oils. Even slight structural fluctuation between triacylglycerols and free fatty acids led to obvious differences in Raman bands as shown by C–O–C stretching from 800 to 1000 cm−1 and the band at 1742 cm−1. Structural difference in geometric isomers was easily distinguished as proved by C = C stretching at 1655 cm−1 (cis) shifting to 1668 cm−1 (trans) and by =C–H in-plane bending at 1266 cm−1 in cis disappearing in the trans isomer. Raman intensity at 1266, 1302, and 1655 cm−1 changed concomitantly with the change of double-bond content in oils. It showed that FT-Raman was capable of precisly reflecting the content of double bonds in oils. A linear correlation with high consistency between the Raman intensity ratio (v1655/v1444) and the iodine value was obtained for commercial oils. Based on the results, FT-Raman spectroscopy proved itself a simple and rapid technique for oil analysis since each measurement could be directly completed in 3 min without any sample modifications.

Survival of Staphylococcus aureus and Escherichia coli as Affected by Ethanol and NaCl

Growth of three strains of Staphylococcus aureus and two strains of Escherichia coli on nutrient agar (NA) supplemented with ethanol and NaCl was investigated. S. aureus did not grow on NA containing > or =10% ethanol (wt/wt) combined with > or =0% NaCl (wt/wt), or 7.5% ethanol combined with 7.5% NaCl. Neither E. coli nor E. coli O157:H7 grew on NA containing > or =7.5% ethanol combined with > or =0% NaCl, 5% ethanol combined with > or =2.5% NaCl, or > or =5% NaCl combined with > or =0% ethanol. It is apparent that NaCl enhanced the inhibitory effect of ethanol on growth of S. aureus and E. coli When cells were suspended in nutrient broth containing 12.5, 20, or 40% ethanol combined with NaCl, viable cells decreased with an increase of ethanol concentration. Ethanol sensitivity among strains and between genera varied in a limited range. When the cells were exposed to 20% ethanol in combination with 5% NaCl, S. aureus and E. coli lost viability after 30 and 10 min, respectively. When treated with 40% ethanol combined with > or =0% NaCl, all test strains lost viability within 5 min.

Antioxidative and antimutagenic activities of healthy herbal drinks from Chinese medicinal herbs.

Twenty-nine Chinese medicinal herbs and three healthy herbal drinks made of those herbs in a food processing pilot plant were tested for their antioxidative, free radical scavenging, mutagenic and antimutagenic activities. Water extracts of herbs (with few exceptions) and herbal drinks showed free radical scavenging activity. All water extracts of herbs and herbal drinks showed no mutagenicity toward Salmonella typhimurium tester strains TA98 and TA100 used in the Ames mutagenic tests. In the antimutagenic tests, the mutagenic activity of 4-nitroquinoline N-oxide (NQNO) toward S. typhimurium TA98 was markedly inhibited by water extracts of herbs and herbal drinks. Based on the results, it is suggested that the herbal drinks manufactured in pilot-plant scale are safe and can be served as health-promoting drinks for the public.

In vitro hypoglycemic effects of hot water extract from Auricularia polytricha (wood ear mushroom).

Abstract Viscous dietary fibers were shown to alleviate postprandial blood glucose. Auricularia polytricha (wood ear mushroom, WEM) contains rich amount fibers and water extract WEM was highly viscous. This study aimed to investigate whether WEM extract exhibited hypoglycemic effect in vitro. The effects of WEM extract on glucose adsorption, glucose diffusion, starch digestion and α-amylase activity were examined and compared to those of two high soluble fibers, psyllium and oat fiber and one insoluble fiber, cellulose. Our results showed that WEM extract and psyllium possessed similar ability to adsorb glucose which may thus decrease the level of dialysis glucose. The decrease of dialysis rate is dose-dependent. WEM extract can also suppress the activity of α-amylase which may thus inhibit the digestion of polysaccharides. Since WEM extract exhibited the ability to adsorb glucose and to suppress the activity of α-amylase; it might contribute a beneficial effect on postprandial levels of blood sugar.

Molecular Weight Affected Antioxidant, Hypoglycemic and Hypotensive Activities of Cold Water Extract from Pleurotus citrinopileatus

Cold water extract of P. citrinopileatus (CWEPC) was fractioned into 4 fractions, PC-I (<1 kDa), PC-II (1-3.5 kDa), PC-III (3.5-10 kDa), and PC-IV (>10 kDa), by ultrafiltration. The antioxidant activities, the inhibition of pancreatic α-amylase, intestinal α-glucosidase, and hypertension-linked angiotensin converting enzyme (ACE), as well as the contents of polysaccharides, protein, and phenolic compounds of 4 fractions were determined. The results showed that lower MW fractions exerted a higher antioxidant activity, which was correlated to phenolic contents. The high molecular fraction (PC-IV) exhibited significantly higher inhibitory activity on α-amylase, α-glucosidase, and ACE compared to CWEPC and the other 3 lower MW fractions (<10 kDa), which was more related to protein contents. The inhibition capability of CWEPC and PC-IV on α-amylase activity was 1/13.4 to 1/2.7 relative to that of acarbose, respectively. Kinetic data revealed that PC-IV fraction followed a noncompetitive inhibition pattern on α-glucosidase activity. The study demonstrated that various MW fractions and types of components contribute to different biological functions of P. citrinopileatus and it is protein constituents but not peptides responsible for the hypoglycemic potential of CWEPC.

Antioxidant, Hypoglycemic and Hypotensive Effects Affected by Various Molecular Weights of Cold Water Extract from Pleurotus Citrinopileatus

B of rapidly increasing population and limited agricultural areas, it becomes compulsory to fight against viral contamination that disrupts effective agricultural production. In this study, use of NMR Relaxometry is investigated to see the effect of salt diffusion and to detect seeds, which had been infected by virus. Tobacco mosaic virus (TMV) infected tomato is chosen since tomato has a high commercial value in sector. T2 relaxation times were measured by using low resolution NMR Relaxometry. Tomato seeds were diluted with distilled water and with 10%, 20%, 30% NaCI solutions and measurements were done by 15min intervals. T2 values of diluted virus free seeds has dropped to 278 ms from 372 ms after 1 day waiting and has dropped to 189 ms after 2 days. In order to distinguish signals coming from different compartments of seed, relaxation spectra were obtained. At seeds diluted with distilled water, it was observed that T2 of peaks have become closer to each other after 1 day due to diffusion of water into cells and becoming relative water by time. In infected seeds, merging of peaks and decrease in T2 were observed after 1 day. 3 peaks were observed at relaxation spectra after 2 day. Presence of viruses in seeds causes changes in cell structure which can directly be observed by relaxation spectra. Seeds diluted with NaCI solution revealed higher T2 values because of lysis of cell wall and diffusion of more water into cell. These results have proved that NMR Relaxometry can accurately be used in differentiation of infected seeds.T use of a non-destructive fluorescence sensor (Multiplex®-Force-A, Orsay, France) allowed for the selection of grapes with higher and lower phenolic content directly on the vines. The sensor detects fluorescence emitted by chlorophyll under excitation with different LED sources in the UV (375 nm) and visible (blue at 450 nm, green at 515 nm and red at 630 nm). It provides an index of anthocyanins (ANTH_RG) on the basis of their differential screening effect on different chlorophyll excitation lights. The mapping of anthocyanins (anth) content was performed just before harvest at the Fattoria di Magliano winery (South Tuscany, Italy) in mid-September 2013 on grape bunches of Cabernet Sauvignon cv. Optical measurements were performed manually on a 4 ha vineyard using a 15×15 m grid. Once calibrated against wet chemistry of berry samplings (Glories method), the ANTH_RG showed a high spatial variability of the anth content between 865 and 3000 mg/L. Based on this, the vineyard was divided in two areas with the lowest and highest anth level by segmentation according to the mean value (1670 mg/L) allowing to perform a selective harvest and consequently a separated vinification. A first sensory evaluation of wines placed in barrels showed a significant difference between the two plots for both colour and flavour intensity. The wine with the highest anth content was marked by greater complexity, persistence and quality. Our study showed the utility of a nondestructive optical sensor in precision viticulture to produce high quality wines.T aim of this study was to assess the ability of Ligularia fischeri (LF) extract to attenuate ethanol-induced oxidative stress accompanied by hepatotoxicity both in vitro and in vivo. LF extract at different concentrations (50-500 μg/ml) prevented excessive generation of reactive oxygen species with no cytotoxicity in NCTC-1469 cell lines treated with or without 100 mM ethanol. In vivo study was carried out in an alcohol-fed rat model orally administered ethanol with or without LF extracts (100 mg or 200 mg/kg body weight) for 6 weeks. Liver injury markers in serum were attenuated upon LF extract supplementation. Further, LF extract significantly reduced hepatic lipid peroxidation, activated the antioxidant defense system and down-regulated cytochrome P4502E1 in the liver. Lastly, LF extract treatment reduced expression of pro-inflammatory cytokines and diminished alcohol-induced abnormal morphological changes.T paper presents the results of head rice yield research of rice varieties and genotypes grown in the Republic of Macedonia, conducted within the period 2009-2014. In total sixteen varieties and five genotypes were included, of which three Macedonian varieties (Biser 2, Prima riska and Montesa), three introduced Italian varieties, the most widely used in Macedonian rice production (Monticelli, R-76/6 and San Andrea), five newly introduced Italian varieties (Bianca, Galileo, Brio, Ellebi and Opale), five newly introduced Turkish varieties (Kiziltan, Gala, Halilbey, Gönen and Pasali) and five newly bred Macedonian rice genotypes (P1 x M, P2 x M, P x MM, MBL x M and MBL x MM). Laboratory milling was performed on a paddy quality testing machine to determine the head rice yield and byproducts of milling: brokens, brans and husks. According to the results, the highest head rice yield (percent of whole grains after milling rough rice kernels) of the domestic varieties was achieved in Biser-2 (54.01%), while the lowest was in Prima riska (49.38%). The highest head rice yield of the prevalent Italian varieties was 59,68% (Monticelli) ant the lowest one was 43.35% (San Andrea). Regarding the newly introduced Italian varieties, the values for the head rice yield were from 35.4% (Galileo) to 64.46% (Ellebi). Among Turkish varieties, Kiziltan showed the highest head rice yield (62,67%) and Gönen the lowest (43.34%). In the newly bred Macedonian rice genotypes, the head rice yield was from 55.60% (P1 x M) to 63.77% (P x MM). The percentage of brokens, bran and hulls in all investigated varieties and genotypes varied in different years of productionT aim of this study was to determine the effects of water extracts from various co-pigment sources (sour cherry stem, cherry stem, pomegranate rind and rose petal) and various sweeteners (sucrose, honey and maltose syrup) on color intensity (CI) of strawberry nectars. Strawberry nectar containing no co-pigment/sweetener was evaluated as control group. Moreover, gallic acid known as one of the strongest co-pigments was also added to strawberry nectar and its effect was compared with those of the other co-pigment sources. The ratio of co-pigments to anthocyanins in the nectars was 10:1 (w/w) and the temperature was at 20°C. The co-pigmentation effects in the products were determined by taking into consideration of hyperchromic (color intensity, ΔAmax) and bathochromic (maximum wavelength, Δλmax) shifts. Surprisingly, rose petal extract had higher (6%) co-pigmentation effect than gallic acid. However, significant reductions in CI of the nectars were determined after addition of cherry stem (6%) and pomegranate rind (3%) extracts. While the highest CI was determined in the nectars containing maltose, honey showed reducing effect (up to 5%) on CI. The combination of co-pigment extracts and sweeteners showed both synergistic and antagonistic effects on CI. Therefore, the combination should be carefully chosen. If the nectars containing gallic acid, sour cherry stem and cherry stem extracts will be produced, maltose should be used as a sweetener. Similarly using maltose in control group also increased CI. However, if the nectars containing rose petal and pomegranate rind extracts will be produced, sucrose should be used.A investigation was carried out to evaluate control points in a pilot plant designed for sugarcane juice processing. The juice was extracted in a stainless steel electric cylinder mill and then acidified with citric acid until attaining the pH of 4.3. Next it was pasteurized in a plate heat exchanger at 95oC/30 s and then cooled to 10oC before being filled into a plastic bottle and induction sealed. The Pproduct s filling was performed in an ISO class 5 unidirectional air-flow cabins. Bottles were decontaminated by 0.05% per acetic acid (PAA) spray; at 45oC for 20 s. Seals and caps were sterilized at 121oC/15 min. Three batches of acidified sugar cane juice were carried out. The qualities of the raw material (pH 5.1 and 22.3 oBrix), of the rinse water of the processing and filling line (after sanitation with 0.1% PAA at 50oC for 40 min), of the packaging and of the end product, were all microbiologically evaluated. The total aerobic mesophilic and molds and yeasts mean counts in natural fresh sugarcane juice were 1.8x106 and 1.6x105 CFU/mL, respectively. The mesophilic and molds and yeasts mean counts taken, in both rinse water samples of the processing line and the bottles, were lower than 1 CFU/mL. The mesophilic and molds and yeasts mean counts in acidified and pasteurized sugar cane juice were 4.3x102 and lower than 10 CFU/mL, respectively. The findings indicated that the procedures that were evaluated met standards for the acidified sugar cane juice to be produced then stored under refrigeration.T the fact that cereals are rich in dietary fiber into consideration, the interest for cereals as a part of the ”functional food” and their application in healthy nutrition nowdays is increasing in Eu and world. There is evidence that the soluble dietary compound (1-3) (1-4)β-D-glucan has health claim related to cerealderived beta-glucan may significantly reduce risk of diseases and strengthen the immune system. Organic farming, as a way of producing food that respects natural life cycles and minimises the human impact on the environment and operates in accordance with objectives and principles, nowadays it is also attracting more interest for food production in the EU and world. The aim of the research presented here was to investigate the influence of organic versus conventional production of selected cereals (wheat, rye, oat, and barley) on the content value of β-D-glucans, (as well as on their nutritional composition). A mixed-linkage β-glucan assay kit (Megazyme Ireland) based on the hydrolysis with lichenase and β-glucosidase enzymes was applied. Cereal kind-farming method by chemical-technological trait biplot was also applied in order to find out the existance of associations between average β-glucan content and farming type. It was shown that barley is the major source of β-glucan among the investigated cereals followed by oat and rye in comparison with wheat. Comparing the results obtained for β-D-glucan values in organic and conventional cereals, it was noticed a slight increase in organic wheat (9.84%), and slight decrease in oat (2.91%), and a small decrease in rye (18.06%). There was no change in the content of β-Dglucan value for barley which was grown either by organic or conventional farming. However the oposite was found for the nutritional composition of cereals in the investigations on nutritional composiotion of the cereals. In the paper is disscussed about positive or negative associations between average β-glucan value and cereal farming type, what is of particular importance for breeding programs, agronomic practice and food processing industry.P separated from natural sources have been regarded as important immune stimulant candidates due to their broad spectrum of immune stimulatory activities. In a previous study, we isolated and characterized polysaccharides from the leaves of Diospyros kaki (PLE0) prepared by pectinase digestion. PLE0 exhibited immune stimulatory effects through enhanced lymphocyte proliferation, natural killer (NK) cell cytotoxicity against tumor cells, and anti-complementary activity. To obtain safety information for PLE0, its acute oral toxicity and genotoxicity were evaluated in this study. Acute oral toxicity test of PLE0 was performed in Sprague-Dawley rats. In acute oral toxicity test, PLE0 exhibited no mortality, body weight and behavioral changes and adverse effects in male and female rats up to 5,000 mg/kg dose. To evaluate genotoxicity of PLE0, we tested bacterial reverse mutation test, comet assay, and chromosomal aberration test. PLE0 did not significantly increase the number of the bacterial revertant colonies in bacterial reverse mutation test. Moreover, PLE0 related DNA damage and chromosomal aberration was not observed in CHO-k1 cells. These results suggested that the approximate lethal dose of PLE0 is considered to be higher than 5,000 mg/kg, and PLE0 does not act as a mutagenic or genotoxic material at the concentrations evaluated.Methods: The most consumed fish species in the selected region were identified following a questionnaire done for 13 fisheries and seafood restaurants. The selected species were: Sparus aurata, Boops boops, Pagrus pagrus, Sphyraena chrysotaenia, Epinephelus aeneus, Merlangius merlangus, Dentexgibbosus and Mullus barbatus. Three samples of each fish type were analyzed as follows: Lyophilization of fish samples, oil extraction in Soxhlet apparatus, esterification of the extracted oil, centrifugation of the obtained solution and lipid analysis through gas chromatography-mass spectrometry (GC-MS).I recent years the production of organic food in the world is undergoing a true expansion, with which the habits of the consumers are also changing and in growing numbers are deciding to consume products of organic origin, including meat. The goal of the work is a comparison of certain quality characteristics of lamb’s meat from lambs bred in a certified organic production, according to regulations equivalent with EU/Reg.834/2007 and of lamb’s meat from lambs bred in a conventional production system in the traditional way. From the performed analysis a more favourable chemical composition and average content of fatty acids is determined in lamb’s meat obtained from the organic production system compared to the meat from the conventional system. The results from the research will affirm and encourage the development of organic production of lamb’s meat with higher nutritional quality.W certain exceptions, goat milk is similar to sheep and cow milk, as well as with human population milk by its composition, traits and biological and energetic value. In relation to some parameters goat milk has more advantages than these other types of milk. Due to its specific composition, milk is used in the production of variety of cheese and different types of milk drinks. Western Europe produces reputable types of goat cheese which reach significantly higher price than cow cheese. Mediterranean and Middle Eastern countries have a tradition for regular usage of drinks made of fresh or processed goat milk in people’s diet. Due to the goat’s ability to transform carotene into vitamin A, the fat in goat milk has exceptionally white color. Goat milk fat drops are smaller and more evenly distributed, allowing faster and easier digestion in human organisms. This is the reason why people with digestive problems prefer consuming goat milk. Fat in goat milk contains large amount of caprylic and caproic acids. According to literature data a few of these acids are in free form, contributing specific odour and flavor of goat milk. Many researches characterize goat milk as a drink for convalescent but also as basic detoxifier of human organism. This work attempts to present nutritive value of goat milk and the advantage in relation to other types of milk (cow, sheep and human milk).T demand towards the consumption of minimally processed fresh fruits and vegetables is increasing contemporarily, owing to the fast-paced lifestyle of our age and the change of direction in eating habits. Accordingly, the studies devoted to the maintenance of shelf stability of such products have accelerated. The studies show that the modified atmosphere packaging (MAP) alone is not sufficient to preserve the freshness of fresh-cut fruits and vegetables and the edible films and coatings which are used as supportive agents to MAP might lead to some undesirable sensory effects on the products. Fabrication of ultra thin but still functional, edible coatings might be an alternative for the minimization of such effects. The Layer-by-Layer (LbL) Deposition, a ‘bottom-up’ nanofabrication technique which is based on the successive adsorption of two or more materials onto each other due to the physicochemical interactions in between is a promising method to fabricate such coatings as it provides high control on the thickness and morphology. In this study, multilayer formation from chitosan and sodium caseinate will be investigated. The effects of pH of the dipping solutions, adsorption time and number of layers on the multilayer growth and the structure of the coatings will be investigated. Multilayer build-up will be monitored by UV-Vis spectroscopy and Surface Plasmon Spectroscopy (SPR) which allows for in situ observation of the multilayer formation. The thickness of the layers will be determined by SPR and Atomic Force Microscopy (AFM). AFM will also give information about the surface morphology of the coatings.R the temperature of frozen tuna meat from below -40°C to approximately -10°C before thawing has been reported to remove NAD+ and prevent thaw-rigor. If NAD+ is degraded by NADase, glycolysis will cease and a high pH and low met-myoglobin content will be maintained after thawing. Therefore, we attempted to identify conditions that would suppress met-myoglobin formation during cold storage of frozen skipjack tuna meat. B1 skipjack tuna stored at -40°C was used. Temperature shift treatment (TST) was performed by raising the temperature of the meat to -5°C, -6°C, -7°C and -8°C for 24 hours. After TST, samples were stored at 5°C for 2 days with or without vacuum packaging. Regardless of the packaging, 24 hours of TST reduced the NAD+ content. A remarkable decrease in pH from 6.3 to 6.0 was observed in meat stored at -5°C TST; however, the pH of all other TST samples remained stable during storage at 5°C. In contrast, non-treatment groups with and without vacuum packaging showed a major decrease in pH to as low as 5.6. The met-myoglobin content increased remarkably during cold storage in all non-treatment groups with and without vacuum packaging and in all TST groups without vacuum packaging. However, all TST groups including the -5°C with vacuum packaging group maintained the met-myoglobin content at the level measured after 0 hour storage at 5° C. Thus, TST and vacuum packaging are both required to delay met-myoglobin formation. The NADase activity of skipjack tuna meat was also measured.U distributed light brown color is desired for non-sulphited sun dried apricots (NSDAs). The color of NSDAs is affected by the moisture content and the storage temperature. Therefore, this study was undertaken to determine the effects of various moisture contents (13.7, 23.5, 27%) (MC) and storage temperatures (4, 10, 20, 30°C) on the color of NSDAs during 12 months of storage. To mimic the consumer packaging, half of the samples were rehydrated from 13.7% to 23.5 and 27% MC and placed in polystyrene containers wrapped with PVC film. To mimic the commercial storage conditions, rest of the samples at 13.7% MC were placed in storage in bulk. The changes in color of NSDAs during storage were determined by measuring absorbance values at 420 nm and reflectance color values. Initial browning values (BV) (3.5 to 5.0 A420 g/dw) and L, a, b values (25.1, 5.8, 8.9, respectively) did not change considerably during storage at 4° and 10°C. Initial browning index (BI) (55–62) decreased by 26–34% after storage at 30°C. An increase in storage temperature from 20 to 30°C accelerated brown color formation by 3.5 times. Furthermore, an increase in MC from 13.7 to 23.5% accelerated brown color formation by 1.1–1.5 times. Due to strong negative correlations between BI and BV (r=0.857–0.926), BI might be an alternative to lengthy spectrophotometric measurement of brown pigments. Results from this study clearly showed that low storage temperatures (<10°C) and MC (<23%) are required to prevent formation of brown color in NSDAs.Soil acidity is a major yield-limiting factor for crop production. Liming is the most important and most effective practice to ameliorate soil acidity constraints for optimal crop production. However, liming can be accompanied with dramatic reduction of some nutrients intake in plants. Among widely cultivated food crops, maize plays a particularly important role. Aim of this study was testing impacts of liming with fertdolomite (24.0 % CaO + 16.0 % MgO + 3.0 % N + 2.5 % P2O5 + 3.0 % K2O) in five rates from 5 to 40 t ha–1 (spring 2008) on micronutrient status in maize grain (the growing seasons 2010 and 2011). In general, concentrations of manganese (Mn), iron (Fe), zinc (Zn)and copper (Cu) in maize grain were very low and inadequate with aspect of animal and human feed needs. The growing season characteristics (mainly precipitation and temperature regimes) were more effective factor impact on grain micronutrient status in maize compared to liming (comparison averages values in mg kg–1 in dry matter of all tretaments in 2010 and 2011: 20.7 and 24.7 Fe, 20.6 and 25.8 Zn, 4.77 and 7.07 Mn, 1.67 and 1.46 Cu, respcetively). As affected by liming slightly decreased concentrations of Mn and Zn, while grain-Fe and -Cu were independent on liming. By comparison the control (unlimed treatment) and averages limed treatment (2-year averages: 2010 and 2011) there found values as follows (mg kg–1 in dry matter): 23.7 and 23.1 Fe, 23.3 and 22.5 Zn, 6.44 and 5.81 Mn, 1.55 and 1.56 Cu, respectively.T interest aroused by consumers stimulated the development of an experimental project to produce a seasoning named “Agresto” in the specific area of Amiata Mountain with the aim of affirming the territorial specificities of a natural product derived from unripe grapes obtained from local grapevine varieties to enhance their use in gastronomy. With this project, we intended to adopt several strategies in the vineyard and in processing in order to obtain a final product from grapes cultivated by “organic farming” having sensory characteristics suitable for various types of dish combinations. For this purpose were chosen local varieties grown in the ampelographic collection located in Cinigiano (Gr) and the hybrid ‘Isabella’ from which were obtained three experimental Agresto. In several years (from 2010 to 2014) was also produced from ‘Sangiovese’ the “Traditional Agresto” according to an ancient recipe. The variety ‘Isabella’ is grown sporadically without pesticide treatments while the other varieties were cultivated according to the organic farming method. Moreover the Agresto is produced without alcoholic fermentation, so as the final product is free from methyl alcohol. The goal is to get to the production of a unique and genuine seasoning through natural methods and without preservatives. The main composition of different Agresto produced was determined as well as antioxidant activity and microbial analysis. Interesting sensory profiles were obtained using a parametric sheet specially adapted to this type of product. The traditional Agresto currently marketed in very modest amounts remains a niche product particularly required by Tuscany kitchen. It is believed that its use will expand providing more opportunities for the productive sector.C pollution is of special concern in the Mediterranean region due to its particular ecological and socio-economic characteristics. Contamination of marine organisms from human activities can come from different sources either from activities that are directly connected to the marine environment or from waste spread to the marine waters via land-based activities. Contaminants such as heavy metals, PAHs, PCBs, dioxins which are known to bio-accumulate in marine organisms were widely studied and their maximum levels in foodstuffs are set by the European Union Commission (Regulation N° 1881/2006). More volatile compounds such as benzene, toluene, xylene, styrene, short chain chlorinated paraffins (C9-13) important to the production of polymers and numerous consumer products such as solvents, paints, pharmaceutical, etc are less studied. Phthalate esters are also widely used in various industries as alkylated resins, polymeric polyesters, plasticizers, etc and they were detected in sea water by various authors. In this context our research reports the results on the determination of volatile organic pollutants in several species of Mediterranean fish, crustaceous and mollusc. A HS-SPME-GC-MS method was developed for the extraction, identification and quantification of the volatiles in the studied marine species. The following pollutants were quantified: Chloroform, dichloromethane, benzene and its derivatives such as toluene, ethyl-benzene, trimethyl-benzene, ethyl-toluene, styrene, xylenes and phenol, hydrocarbons, chlorinated and phthalates. Benzene and its derivatives and phthalates were present in all the analyzed species with the highest amount in crustaceous and mollusk respectively whereas chlorinated paraffins prevailed in fish species.The harmful elements monitoring, particularly Cd, have become important for environmental protection. Very low concentrations of Cd in dry matter of plant tissues were found under non-polluted environment of the eastern Croatia. With that regard, differences were found in maize leaves as affected by soil type (averages of ten hybrids) from 0.09 and 0.14 ppm Cd, for acid and neutral soil (pH in KCl 4.10 and 6.81), as well as among genotypes from 0.07 to 0.18 ppm Cd. Grain-Cd in maize were considerably lower and below detection limit (<0.02 ppm Cd). Liming is usual recommended management practice for acid soils fertility improvement. Beside effects on crop yields, liming is useful management practice for decreasing Cd transfer into food chain. In the liming experiment on acid soil, we found in maize leaves (2-year averages) 0.17 and 0.09 mg Cd/kg, for control and averages of four liming treatments, respectively. Differences were found also between two growing seasons (0.10 and 0.07 ppm Cd, respectively). Also, considerably impact of liming on decreases of Cd in alfalfa hay was found (0.113 and 0.047 ppm Cd, for 0 and 20 t/ha of lime).T simplest lipids constructed from fatty acids are the triacylglycerols, also referred to as triglycerides, fats, or neutral fats. Most natural fats, such as those in vegetable oils, dairy products, and animal fat, are complex mixtures of simple and mixed triacylglycerols. Cholesterol is doubtless the most publicized lipid, notorious because of the strong correlation between high levels of cholesterol in the blood and the incidence of human cardiovascular diseases. Various combinations of lipid and protein produce particles of different densities, ranging from chylomicrons and very lowdensity lipoproteins (VLDL) to very-highdensity lipoproteins (VHDL).Nowadays, various methods are used as a support to many companies in the study of the behavior of consumer when they are purchasing food products. The success of the operations of these companies greatly depends on having a lot of information about the consumers that purchase the products and on detecting of the buying patterns of top customers and predicting their behavior. The subject of research of this paper is the consumer behavior when purchasing food products, its modeling and a particular emphasis is put on the inclusion of the nutrition determinant in the decision making in the modeling. The general objective is to develop a business model of consumer behavior, and the specific goal is to develop a nutritional business model of consumer behavior. This paper presents an original concept of modeling in order to create business model of consumer behavior when purchasing food products. The model was built using modern technologies such as GIS and methods of data mining. In the second part of the research, a partial validation of the model is made with data collected from a survey conducted on students. The analysis included statistical methods. Conclusion: Nutritional patterns of consumer behavior will enable obtaining of information on the impact and role of the nutrition determinant on consumer behavior and the need to improve and produce healthy food. The benefits could be threefold: to benefit the companies through greater profits, to benefit the citizens through consumption of healthy and safe food products and in the end, to benefit the country. Key words: business model, nutritional business model of consumer behavior, modeling, GIS, data mining, nutrition.E of various sulfur dioxide (SO2) concentrations (451, 832, 1594 and 2112 mg/kg SO2) on polyphenols, polyphenol oxidase (PPO) activity and browning values of dried apricots were investigated. Moreover, the correlations between browning with polyphenols and PPO activity were also determined. The apricots were sulfured by SO2 gas from liquefied SO2 tank in the same sulfur house and the sulfured apricots were then sun-dried. Dried apricots containing no SO2 were evaluated as a control group. Eight polyphenols (chlorogenic acid, ferulic acid, caffeic acid, gallic acid, pyrocatechol, catechin, epicatechin and rutin) were identified in the samples. The major polyphenol was determined as chlorogenic acid (84%). Strong correlation (r=0.917) was found between SO2 concentrations and polyphenols contents of the samples. High PPO activity was determined in control group while PPO activity was not determined in the samples containing SO2 even at the lowest level (451 mg SO2/kg). However, as SO2 concentration increased, browning value of the samples decreased (r=0.977). Although there was no PPO activity in none of the dried sulfured-apricots, their browning values were different. Thus, SO2 prevented the browning due to not only inactivation effect on PPO but also their antioxidant activity. Taking into consideration of the safety of sulfites, we suggest 451 mg SO2 per kg apricot for the inactivation of PPO and the preservation of desirable golden-color in dried apricots.T study was performed to evaluate the effects of sporulation conditions including sporulation media, temperature and time on the sporulation ability and heat resistance of spores of six different species belonging to the genus Bacillus including B. subtilis, B. coagulans, B. licheniformis, B. pumilus, B. brevis and B. cereus. From the comparison of sporulation rates of each species on/in the reported sporulation media, an insignificant difference in numbers of Bacillus spores produced except for B. coagulans spores was found between NA sporulation medium (nutrient agar supplemented with 1 ppm Mn2+) and solidified SG medium (a glucose nutrient broth-based moderately rich medium), the most frequently used sporulation media whereas a significant decrease in numbers of spores produced was observed in liquid media of the same composition as used for two sporulation media when compared to the corresponding solid media. The sporulation temperature (30-50°C) and time (1-7 days) had a significant impact on the sporulation ability and heat resistance of spores of each species. The greatest yield of spores was achieved with the sporulation conditions at 3744°C for 2 days and heat resistance of spores increased significantly as sporulation temperature increased. Meanwhile, heat-shock conditions with different combinations of temperature (60-80°C) and time (10-30 min) was examined for the enumeration of spores of each species and their efficiency was compared by determining the number of viable spores after each heat-shock treatment. Consequently, an accurate and rapid enumeration of the viable spores could be conducted under a heat-shock condition of 60-65°C for 10 min.