Browse

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 stinging nettle (Urtica dioica) and purple dead-nettle (Lamium purpureum) are widely distributed plants, known for their medicinal and nutritional properties. Urtica dioica is particularly valued for its significant mineral content, being widely used in traditional medicine and agricultural practices. Similarly, Lamium purpureum presents notable medicinal properties and typically occupies comparable ecological functions. Calcium is critically important for developing cell walls, growth of plant cells as well a...

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...

Our study explored the impact of adding avocado to chicken liver pate, focusing on both nutritional composition, oxidative stability and organoleptic (sensory) characteristics. By incorporating avocado, we aimed to create a healthier, more nutritious alternative to traditional pate. Nutritional analysis included determining protein, fat, minerals, water, salt, carbohydrate content, and energy value. The results showed that adding avocado led to a decrease in fat content and an increase in beneficial omega-3 fatty ...

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 main aim of the paper was to obtain a chicken meat pate in which different proportions of goji berries were added in order to increase its functionality and protect it against lipid oxidation. The biofunctional properties of goji berries were initially evaluated by determining total polyphenol content (TPC), total flavonoid content (TFC) and total antioxidant activity using the DPPH method. The values obtained allowed estimation of the amount of goji fruit that could successfully replace the synthetic antioxid...

The oil obtained from linoleic sunflower hybrids grown mainly by Romanian farmers shows a low oxidation stability. In the period 2021-2023, high oleic and high oleic high stearic sunflower hybrids were cultivated experimentally in the western part of Romania. A good climatic and pedological adaptability was observed both in the intensive conventional culture and in the biologic one. The fatty acid profile showed the same characteristics. The oil obtained from linoleic sunflower hybrids grown mainly by Romanian far...

Dioecious Cannabis sativa L. is grown for derived products that are of industrial, food and therapeutic importance. The research aims to highlight the therapeutic potential. The study's main objective is to examine the antibacterial activity of dioecious hemp extracts on two bacterial strains. The plant material comes from 4 varieties of dioecious hemp CS (Cannabis sativa L.): CS1-Armanca, CS2- Lovrin 110, CS 3- Silvana and CS 4- Teodora. The antibacterial property of the plant biological material was tested on tw...

The rise of bacterial resistance to currently employed antibiotics is causing growing concerns for public health. The emergence of highly resistant bacterial strains results in the ineffectiveness of antibiotic treatments against many bacterial infections. As a result, there is an ongoing quest for new antimicrobial agents. This pursuit can take two main directions: one involves the design and synthesis of novel agents, while the other involves exploring natural sources to uncover previously undiscovered antimicro...

Recent years have seen an increase in microbial biofilm resistance, which has led to great challenges for the medical community in terms of treating diseases and the food industry in terms of contamination and the loss of shelf life. The purpose of this work is to test the antimicrobial efficacy against the biofilm formed by the following reference strains: Streptococcus pyogenes (ATCC 19615), Staphylococcus aureus (ATCC 25923), Shigella flexneri (ATCC 12022), Pseudomonas aeruginosa (ATCC 27853), Escherichia coli ...

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...

Currently, in order to respond to the needs of the human population and food security issues worldwide, it is necessary to implement strategies for recovery and transformation of waste from the food industry into a circular system of production and consumption. Fruit waste such as peels and seeds have a high waste rate worldwide. These wastes have a high nutritional content, suggesting a potential for use in the food industry. Pome fruits (apples, pears and quince) belong to Rosaceae family, have tough central cor...

The purpose of this research was to improve the nutritional and sensory properties of butter biscuits by addition of grape pomace. The pomace derived from two grape varieties, Pinot Noir and Italian Riesling, was dried at 60пїЅC for 8 hours daily, three days in a row. In the butter biscuits recipe, the wheat flower was replaced with three doses of grape pomace (10, 20 and 30%) added in the form of powder. A control sample, without any addition of grape pomace, was also prepared. The biscuits were analyzed in terms...

Polysorbates as hydrophilic surface-active structures are food additives with multifunctional competences (emulsifiers, aerating, wetting, foaming, stabilizing agents) and wide HLB range. The present paper has proposed to know the details of the successive transesterification of 2,5 пїЅ diacetyl пїЅ isosorbide (2,5- Ac2ISB) with hydrocarbon chains (Ra) by successive introducing the different amounts of fatty acids obtained from the vegetal lipid fractions isolated from sweet pepper (Capsicum annuum) and chilli pep...