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The valorization of unconventional raw materials as functional ingredients in food fortification is a sustainable solution for the development of innovative products. The primary objective of this study was to explore the active biological potential of quinoa flour (QF) and select vegetable purees (sweet potato, spinach, and red beet) and their valorization in the development of muffin formulations with improved sensory, nutritional, physical and phytochemical properties. Rice flour (RF) was substituted with QF at...

The walnut kernel (Juglans regia L.) is highly appreciated for its unique sensory properties and nutritional value. Walnut kernels contain around 60% oil; this varies from variety to variety. Walnut oil is cold-pressed from dried walnut kernels and has a strong and distinctive walnut flavour. The effect of adding some spices as a natural source of antioxidants on the oxidative stability of walnut oil was investigated in the present study. Three types of flavoured walnut oil were obtained: with garlic (Allium sativ...

Figs (Ficus carica) are renowned for their high antioxidant content and rich nutritional profile. They are an excellent source of vitamins (particularly vitamins A, C, K, and B-complex), essential minerals (such as calcium, magnesium, potassium, and iron), fiber, and bioactive compounds that offer numerous health benefits. Due to these properties, figs contribute to improved digestion, better blood sugar regulation, and enhanced cardiovascular health. Sausages are a widely enjoyed food, which inspired us to reimag...

This study investigates the nutritional composition and sensory characteristics of mango-based jams prepared with different sweeteners, evaluating their potential as a nutritious and appealing food product. Mango, a tropical fruit rich in vitamins A, C, and dietary fiber, is an ideal base for jams, contributing both health benefits and natural sweetness. The study analysed the effects of various sweeteners, including refined sugar, honey, agave syrup, and stevia, on mango jams' nutritional profile and sensory prop...

The current orientation towards a healthy, calorie-free, high nutritional diet requires the identification and study of new ingredients with high nutritional properties, which introduced into the bread consumed daily, contribute to a suitable diet both for people with special diet needs and for healthy people. In this regard, the use of vegetal matrices such as konjac flour and psyllium bran in the bakery products represents a new idea that could be implemented in the food industry in order to diversify the range ...

The indicator of the quality of edible oils is its oxidative stability. The oxidative reactions can be influenced by several factors (light, heat, oxygen reaction with unsaturated lipids) and by chemical and enzymatic mechanisms (autoxidation, photooxidation and lipoxygenases). These factors can accelerate lipid oxidation, decrease oxidative stability and cause significant modification on sensory properties, what lead to nutritional depreciation of edible oil and decrease in the shelf life. The aims of this study ...

Nettle leaf powder is an excellent source of nutritional compounds (proteins, minerals, fibers, carbohydrates) and biologically active compounds: terpenoids, carotenoids, fatty acids, various polyphenolic compounds, essential amino acids, chlorophyll, vitamins, etc., essential for the health of the human body. Therefore, nettle powder could be used as a nutritional supplement. The nutritional quality of the nettle powder can be influenced by the drying technique of the nettle leaves, respectively by the water cont...

The use of some non-wheat raw materials in the form of flours, extracts, and malts has always been of interest to food producers. The objective of this study was to evaluate the nutritional potential of some types of malted barley flour (MBF) to develop a range of breads with improved sensory, nutritional, and technological qualities. Malted barley flour (MBF) contains health-promoting compounds that enhance the nutritional value of bakery products when combined with wheat flour (WF). Two types of MBF (Amber and C...

Gluten is present in a variety of foods consumed in everyday life, and due to its dominant presence in the diet, over the years an increasing number of people have started to develop intolerance to it, often causing allergies, sensitivity or coeliac disease. The main objective of this study was to develop a gluten-free product that meets high quality standards to satisfy the consumer. In order to achieve the objective, a product based on almond flour, rice flour with added cranberry powder with high nutritional va...

In the context of the current trend for a healthy life, more and more emphasis is placed on the partial replacement of meat-based foods with plant-based foods. This is difficult due to the need for more consumer awareness of the benefits of rebalancing diets in favor of vegetable proteins, thereby explaining the low consumption rate of these alternative products. This work aimed to demonstrate that partially replacing meat with vegetable proteins can improve nutritional properties while maintaining high sensory pr...

Development of food products with high nutritional value is an actual concern for scientist and producers from food industry. Special attention is given to the development of food products for people who have an increased sensitivity to certain foods, like gluten intolerance, which can determine a disease called celiac disease. In this study it has been proposed to obtain a gluten-free product, destined people who suffer from celiac disease but also for children and others. In this study were obtained gluten-free ...

Development of food products with high nutritional value is an actual concern for scientist and producers from food industry. Special attention is given to the development of food products for people who have an increased sensitivity to certain foods, like gluten intolerance, which can determine a disease called celiac disease. In this study it has been proposed to obtain a gluten-free product, destined people who suffer from celiac disease but also for children and others. In this study were obtained gluten-free ...

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...

The aim of this study was to develop a rapid and relatively simple protocol for the simultaneous quantitative determination of the main volatile compounds acetoin and diacetyl found in yogurt. Both these substances are the common flavor components in cultured dairy products. Acetoin/diacetyl determination is important because its concentrations represent criteria for the quality appreciation of the lactic starter cultures. This proposed method employs the reactions of acetoin and diacetyl with 1-naphthol and creat...