Bacterial cellulose (BC) is a natural polymer with properties suitable for tissue engineering and possible applications in scaffold production. However, current procedures have limitations in obtaining BC pellicles with the desired structural, physical, and mechanical properties. Thus, this study analyzed the optimal culture conditions of BC membranes and two types of processing: draining and oven-drying. The aim was to obtain BC membranes with properties suitable for a wound dressing material. Two studies were carried out. In the preliminary study, the medium (100 mL) was inoculated with varying volumes (1, 2, 3, 4, and 5 mL) and incubated statically for different periods (3, 6, 9, 12, and 18 days), using a full factorial experimental design. Thickness, uniformity, weight, and yield were evaluated. In the optimization study, a Box–Behnken design was used. Two independent variables were used: inoculum volume (X1: 1, 3, and 5 mL) and fermentation period (X2: 6, 12, and 18 d) to determine the target response variables: thickness, swelling ratio, drug release, fiber diameter, tensile strength, and Young’s modulus for both dry and moist BC membranes. The mathematical modelling of the effect of the two independent variables was performed by response surface methodology (RSM). The obtained models were validated with new experimental values and confirmed for all tested properties, except Young’s modulus of oven-dried BC. Thus, the optimal properties in terms of a scaffold material of the moist BC were obtained with an inoculum volume of 5% (v/v) and 16 d of fermentation. While, for the oven-dried membranes, optimal properties were obtained with a 4% (v/v) and 14 d of fermentation.

The use of bacterial cellulose (BC) as scaffold for active biofilms is one of the most interesting applications, especially for the biomedical and food industries. However, there are currently few studies evaluating the potential of incorporating herbal extracts into various biomaterials, including BC. Thus, the aim of this study is to report a screening of the total phenolic content and antioxidant and antimicrobial activity of ethanolic extracts of oregano, rosemary, parsley, and lovage. At the same time, the bioactive potential of BC enriched with the four ethanolic extracts is described. Microwave-assisted extraction was used to extract bioactive compounds from the four selected herbs. The physical, mechanical, structural, and chemical properties of BC were also assessed. Next, BC was enriched with the extracts, and their effect against Escherichia coli, Staphylococcus aureus, and Candida albicans was evaluated. The results showed that the bioactivity of the herbs varied significantly, with rosemary extract being the most bioactive. The BC films possessed good mechanical properties, and a three-dimensional network fibrillar structure appropriate for ethanolic-extract incorporation. The BC samples enriched with rosemary extracts had the highest antibacterial activity against S. aureus, while E. coli. and C. albicans seemed to be resistant to all extracts, regardless of herbs.

Bacterial cellulose (BC) is a natural polymer with properties suitable for tissue engineering and possible applications in scaffold production. However, current procedures have limitations in obtaining BC pellicles with the desired structural, physical, and mechanical properties. Thus, this study analyzed the optimal culture conditions of BC membranes and 2 types of processing: draining and oven-drying. The aim was to obtain BC membranes with properties suitable for a wound dressing material. Two studies were carried out. In the preliminary study the medium (100 mL) was inoculated with varying volumes (1; 2; 3; 4; and 5 mL) and incubated statically for different periods (3; 6; 9; 12; and 18 days), using a full factorial experimental design. Thickness, uniformity, weight, and yield were evaluated. In the optimization study, a Box–Behnken design was used. Two independent variables were used: inoculum volume (X1: 1; 3; and 5 mL) and fermentation period (X2: 6; 12; and 18 d) to determine the target response variables: thickness, swelling ratio, drug release, fiber diameter, Tensile strength, and Young's Modulus for both dry and moist BC membranes. The mathematical modelling of the effect of the 2 independent variables was accomplished by response surface methodology (RSM). The obtained models were validated with new experimental values, and confirmed for all tested properties, except Young Modulus of oven-dried BC. Thus, the optimal properties in terms of a scaffold material of the moist BC were obtained with an inoculum volume of 5% (v/v) and 16 d of fermentation. While, for the oven-dried membranes a 4% (v/v) and 14 d of fermentation.

Minimally processed fresh fruit, vegetables and aromatic herbs are a becoming more popular because they satisfy consumers’ need for time and healthy nutrients. But, even applying packaging and refrigeration their shelf life is short. The main quality losses that occur along storage are changes in colour, texture and flavour. In consequence, it is important to establish how these factors affect acceptance and preference of minimally processed fresh plant food. So, the aim of the present paper is to evaluate the effect of storage at refrigeration temperature on some quality characteristics of the most important minimally processed Romanian seasoning herbs. The herbs under study were parsley, dill and lovage. A grid of attributes of fresh herbs was developed. The herbs, sealed in polyethylene bags, were stored at 4°C for 12 days. The evaluation of quality characteristics color, texture and flavor, on a scale of 1 to 5 was done in the 1 st, 5 th, 8th and 12day. In order to evaluate the average quality of the herbs, a quality number was used. Starting form herbs scores in the first day, a sensory profile was determined. This was maintained along the storage period. Even though, scores decreased along the storage period, there were no statistically significant differences for any of the parameters under study in the days taken into consideration. Quality number along the storage period do not differ statistically for none of the three herbs. For minimal processed parsley, dill and lovage the maximum shelf-life was estimated to be 23.3 days, 13.7 days and 15.3 days respectively.    th

Medicinal and aromatic plants hold a high share of interest in Romania. To offset the harvesting of spontaneous flora and ensure the sustainable conservation of natural resources, the cropping of highly valuable plants of interest represents a priority for the current agricultural system. This study was conducted due to the need for more balance in species exploitation. Therefore, it assessed the emergence dynamics, leaf appearance, growth and development of the plants depending on row spacing and plant distance. The research was conducted at the INCDCSZ Brașov, within the Technology Department, Laboratory of Medicinal and Aromatic Plants. The density of planting is the most important factor. Plants sown in continuous rows showed the highest yields of fresh and dry herbs, especially when the distance between the rows was set to 25 cm. Row-by-row distances of 50 cm ensure average values for all growth and development parameters. An increase in the row-by-row distance up to 70 cm drastically reduced the dry biomass up to 7.89 t ha−1 in continuous rows, followed by a 2 and 2.5 t ha−1 decrease for 15 cm and 25 cm plant-by-plant distances, respectively. Continuous row planting and a 25 cm row-by-row distance negligibly reduce the climate impact on growth and development. Greater spaces between plants leads to an average increase in individual development, but with a decrease in the total potential yield.