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The increasing amounts of agro-food waste generated globally represent a major challenge for environmental protection and sustainable development. Among these, onion peels resulting from processing, storage, and commercialization constitute an important source of bioactive compounds such as flavonoids, polyphenols, quercetin, and sulfur-containing compounds, with high potential for valorization in the field of green nanotechnologies. The study aims to valorize the extract obtained from onion peels in the green syn...

In recent years, several definitions of the bioeconomy have been developed, due to the fact that researchers have not been able to reach a common consensus. Through this study, we aim to develop this field and highlight the link between the bioeconomy and the four main resources that ensure the continuity of life on earth: air, water, soil and biodiversity. The main goal of the bioeconomy is to protect nature and biodiversity, by using resources that generate environmentally friendly products, but which also impro...

The objective of this work was to evaluate the physical, chemical and rhelogical characteristics of vegetable milk of soybean (soymilk homemade prepared, and some types of soymilk purchased from Romanian supermarkets). Soymilk is an alternative to dairy products and it has long been a traditional drink in China, Japan and other parts of Asia. The soybean (Glycine max) is the most important bean in the world, providing a wide range of vegetable proteins. Soybean is an important source of many bioactive compounds, w...

Herbal teas are a popular beverage, that can be prepared very easily (by pouring hot water on various dried herbs). It is very important to monitor and develop a screening methodology for detecting the metal content of both tea plants and herbal tea. A variety of bioactive phytochemicals in the human diet are from f plant-based foodstuffs. Due to their minor side effects, the medicinal plants are widely used to treat many human diseases. Polyphenols, the most abundant components in tea, determine the quality and h...