Manufacturing beer with a high biological value requires identifying new methods for increasing the health-enhancing compounds level. The aim of this study was to increase the biological value of beer by adding antioxidant-rich eggplant (Solanum melongena L.) peel extract (EPE). The total phenolic content (TPC), total flavonoid content (TFC), and total monomeric anthocyanin content (TMA) were determined. Moreover, the antioxidant activity was evaluated by different radical scavenging assays. The addition of different levels of EPE resulted in a significant increase of TPC and TFC of beer samples from 0.426 to 0.631 mg GAE/mL, and from 0.065 to 0.171 mg CE/mL, respectively. The EPE-supplemented beer samples developed a reddish color because of the presence of anthocyanin pigments. The TMA content of beer varied from 0.011 to 0.083 mg D3G/mL with the level of added EPE. The HPLC analysis indicated that the anthocyanins prevailing in the eggplant peels were delphinidin-3-rutinoside, delphininidin-3-glucoside and delphinidin-3-rutinoside-5-glucoside. The radical scavenging assays indicated a linear increase of the antioxidant activity following EPE addition, without altering the physicochemical parameters of the beer. These results are promising for using the EPE as a functional ingredient for beer production.

In this study, antioxidant-rich eggplant peel extract was used to obtain a value-added pastry cream. In order to reduce the susceptibility to degradation, microencapsulation of the biologically active compounds from the eggplant peel was first performed. The microencapsulated bioactive compounds powder (MBC) obtained through freeze-drying retained about 94.31% of the anthocyanins present in the extract, was rich in phenolic compounds, and displayed a high antioxidant activity. The purple colored powder was added to the pastry cream in different concentrations (5% and 10%), allowing significant increase of total phenolic content and antioxidant activity, which were rather stable over 72 h of storage under refrigeration conditions. Sensory evaluation indicated that addition of MBC resulted in improved color and overall acceptability of the pastry cream formulation. All pastry cream samples exhibited rheological behavior specific to the weak gel-like structures, with increasing values of storage modulus with MBC addition. The instrumental texture analysis showed that MBC addition to the pastry cream slightly decreased the firmness and improved the chewiness of the samples.

A series of bis-pyridinium quaternary ammonium salts (bis-PyQAs) with different aryl and heteroaryl moieties were synthesized and their antimicrobial activity investigated. The inhibition effect of the compounds was evaluated against bacteria, molds and yeasts; the activities were expressed as the minimum inhibitory concentrations (MIC). The relationships between the structure descriptors (logP, polarizability, polar surface area (2D), van der Waals area (3D)) and the biological activity of the tested bis-PyQAs are discussed.

Common cereal processing through germination and fermentation usually has an important impact on the technological performance of the flours, mainly because of the activation of endogenous enzymes acting on macromolecules. The aim of the present study is to estimate the effect of germination and fermentation, using a mixture of Lactobacillus casei and Kluyveromyces marxianus subsp. marxianus, on the rheological properties of different wheat and triticale varieties. Moreover, the thermo-mechanical behaviour of the white wheat flour-based dough, including germinated grain flour or sourdough was also tested. Grains germination and sourdough fermentation exerted a high influence on the rheological behaviour of the flour-based suspensions. Germination affected the structure and stability of the suspensions, resulting in samples with viscous behaviour prevailing over the elastic one. The temperature ramp tests revealed that germination together with fermentation lead to higher resistance to temperature changes. In agreement with the results of the rheological investigations on rheometer, the Mixolab test performed on flour obtained from germinated grains revealed lower dough stability and protein weakening at temperature increase. On the other hand, a significant improvement of the pasting properties of the dough was obtained when adding sourdoughs to the wheat flour.

A family of fifteen quaternary ammonium salts (QAs), bearing the 1,2-bis(4-pyridyl)ethane core, were obtained using for the first time two different green methods, such as microwave (MW) and ultrasounds (US) irradiation, with very good yields and in much shorter times compared to the classical method, and an assay on their antimicrobial action against Escherichia coli (E. coli) was carried out. While 12 to 24 h were required for complete alkylation of 1,2-bis(4-pyridyl)ethane by reactive halogenated derivatives in anhydrous solvent under reflux conditions, MW and US irradiation reduced the reaction time and the desired products were achieved in a few min. One of the aims of this study was to evaluate the antibacterial potential of the synthesized QAs against pathogenic bacteria, along with their impact on germination activity of wheat seeds (Triticum aestivum L.). The antibacterial activity of the QAs against Escherichia coli was explored by determining the minimum inhibitory concentration (MIC). The MIC values varied from 0.312 to 2.5 mg/mL, highlighting the lowest values attained for the derivatives containing methoxy, chlorine and benzofurane functional groups. The viability of aerobic bacteria was determined with the Tetrazolium/Formazan Test, a method that was found to be the best alternative approach with respect to the difuzimetric method. Seeds of Triticum aestivum L. were used for the evaluation of the germination indicators, such as seed germination (SG), the relative seed germination (RSG), the relative radicle growth (RRG), and the seed germination index (GI). The toxicity studies of QAs 1, 4 and 7, at two different concentrations, showed no inhibitory effect on seed germination.

The present paper investigates the optimal control of the photosynthetic growth process in an artificial light photobioreactor operated in batch mode, the objective being to find an optimal incident light intensity for which the consumption of light energy, for any amount of newly formed biomass, is minimal. By using a simple and reliable model for the photosynthetic growth of microalgae of microalgae, predictions can be made on the quantity of produced biomass and on the amount of light consumed, whose ratio gives the biomass yield on light energy. This variable is unimodal on the allowed range of incident light intensities and has been used as objective function. An improved objective function is proposed by using the specific growth rate and a weighing factor that allows obtaining the desired amount of biomass while the light energy consumption is optimal. A closed-loop control structure has been designed based on the developed optimization algorithm. The optimal controller has been validated in simulation, comparing different lengths of the optimization horizon and the sampling period. It was found that a bigger sampling period, for the cases where there is no online information on the biomass concentration, does not significantly affect the productivity. The optimization algorithm can be used either online or offline, being useful for various experimental setups.