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This investigation evaluates the biocatalytic efficacy of oxidases, more specifically lipoxygenase, on the physicochemical and rheological dynamics of wheat flour matrices. A systematic review of current literature highlights the multifaceted functional advantages of lipoxygenase incorporation across diverse wheat cultivars. Empirically, lipoxygenase significantly modulates dough rheology, concurrently enhancing extensibility, viscoelasticity, deformation resistance, and hydration capacity. Furthermore, we elucida...

Ocimum basilicum L. (Lamiaceae) is a spice plant frequently cultivated in Romania with application in food flavoring and preservation, pharmaceutical products and alternative medicine. The purpose of this study was to determine the chemical composition and antioxidant effectiveness of the essential oil of Ocimum basilicum grown in Romania. The basil inflorescences (fresh plant material) was used for the extraction of essential oil. The essential oil was isolated with a yield of 0.52% (v/m) by steam distillation. G...

This study aimed to investigate: i) the chemical composition and ii) the antimicrobial properties of the essential oil isolated from Lavandula angustifolia пїЅSevtopolisпїЅ cultivated in western Romania. The essential oil, obtained by steam distillation, was evaluated by GC/MS. The inhibitory effects of Lavandula angustifolia пїЅSevtopolisпїЅ essential oil were tested using the Kirby-Bauer agar disc diffusion method against five common food-related bacteria: Staphylococcus aureus (ATCC 25923), Pseudomonas aerugino...

Developing lipid products with colloidal structurally and functionally modified properties, others than the starting base, playing a structural role in the integrated product and the role of mycelia carriers to ensure a health status is relatively recent and it is the result of accepting the idea that foods play a determining role in the prophylactics and therapy of certain conditions. The paper approaches two main aspects: 1 пїЅ methods of modifying lipids (simple stir, hydrogenation, interesterification, fractio...

Developing products modified structurally and functionally that ensure health benefits is relatively recent and is the result of accepting the idea that food plays an important role in the prevention and therapy of some health conditions; these arguments are at the basis of the appearance of пїЅfunctional foodsпїЅ with пїЅhealth benefitsпїЅ. Modification techniques of non hydrogenated palm oil lipids (simple mixing, hydrogenation, interesterification, fractionation) are no novelty since they are being optimised th...

This study presents an analysis over the action of carboxyl esterase, enzyme used on dough for pasta and noodles. By using carboxyl esterase polar lipids are formed, acting as emulsifiers and interacting with the gluten as well free unsaturated fatty acids are released, which can be converted by lipoxygenase (contained in flour naturally) resulting in the formation of hydroperoxides, which can act as oxidants and lead to protein strengthening and bleaching (oxidation of pigments). Enyzmatic improvement of pasta an...