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Aerogels have emerged as appealing materials for various applications due to their unique features, such as low density, high porosity, high surface area, and low thermal conductivity. Aiming to bring the advantages of these materials to the environmental field, this study focuses on synthesizing magnetic silica aerogel-based films suitable for water decontamination. In this respect, a novel microfluidic platform was created to obtain core-shell iron oxide nanoparticles that were further incorporated into gel-forming precursor solutions. Afterward, dip-coating deposition was utilized to create thin layers of silica-based gels, which were further processed by 15-hour gelation time, solvent transfer, and further CO2 desiccation. A series of physicochemical analyses (XRD, HR-MS FT-ICR, FT-IR, TEM, SEM, and EDS) were performed to characterize the final films and intermediate products. The proposed advanced imaging experimental model for film homogeneity and adsorption characteristics confirmed uniform aerogel film deposition, nanostructured surface, and ability to remove pesticides from contaminated water samples. Based on thorough investigations, it was concluded that the fabricated magnetic aerogel-based thin films are promising candidates for water decontamination and novel solid-phase extraction sample preparation.

This study’s main objective was to fabricate an innovative three-dimensional microfluidic platform suitable for well-controlled chemical syntheses required for producing fine-tuned nanostructured materials. This work proposes using vortex mixing principles confined within a 3D multilayered microreactor to synthesize magnetic core-shell nanoparticles with tailored dimensions and polydispersity. The newly designed microfluidic platform allowed the simultaneous obtainment of Fe3O4 cores and their functionalization with a salicylic acid shell in a short reaction time and under a high flow rate. Synthesis optimization was also performed, employing the variation in the reagents ratio to highlight the concentration domains in which magnetite is mainly produced, the formation of nanoparticles with different diameters and low polydispersity, and the stability of colloidal dispersions in water. The obtained materials were further characterized by X-ray diffraction (XRD), Fourier-transform infrared (FT-IR) spectroscopy, dynamic light scattering (DLS), and transmission electron microscopy (TEM), with the experimental results confirming the production of salicylic acid-functionalized iron oxide (Fe3O4-SA) nanoparticles adapted for different further applications.

A novel nanoscale approach was developed for the improved cellular internalization of hybrid bovine serum albumin–lipid nanocarriers loaded with piperine (NLC-Pip–BSA) in different tumor cells. The effect of the BSA-targeted–NLC-Pip and untargeted-NLC-Pip on the viability, proliferation, and levels of cell-cycle damage and apoptosis in the colon (LoVo), ovarian (SKOV3) and breast (MCF7) adenocarcinoma cell lines was comparatively discussed. NLCs were characterized concerning particle size, morphology, zeta potential, phytochemical encapsulation efficiency, ATR-FTIR, and fluorescence spectroscopy. The results showed that NLC-Pip–BSA showed a mean size below 140 nm, a zeta potential of −60 mV, and an entrapment efficiency of 81.94% for NLC-Pip and 80.45% for NLC-Pip–BSA. Fluorescence spectroscopy confirmed the coating of the NLC with the albumin. By MTS and RTCA assays, NLC-Pip–BSA showed a more pronounced response against the LoVo colon cell line and MCF-7 breast tumor cell lines than against the ovarian SKOV-3 cell line. Flow cytometry assay demonstrated that the targeted NLC-Pip had more cytotoxicity and improved apoptosis than the untargeted ones in MCF-7 tumor cells (p < 0.05). NLC-Pip caused a significant increase in MCF-7 breast tumor cell apoptosis of ~8X, while NLC-Pip–BSA has shown an 11-fold increase in apoptosis.

As a third-generation β-lactam antibiotic, cefotaxime shows a broad-spectrum with Gram-positive and Gram-negative bacteria activity and is included in WHO’s essential drug list. In order to obtain new materials with sustained release properties, the present research focuses on the study of cefotaxime absorption and desorption from different functionalized mesoporous silica supports. The MCM-41-type nanostructured mesoporous silica support was synthesized by sol–gel technique using a tetraethyl orthosilicate (TEOS) route and cetyltrimethylammonium bromide (CTAB) as a surfactant, at room temperature and normal pressure. The obtained mesoporous material (MCM-41 class) was characterized through nuclear magnetic resonance (NMR), scanning electron microscopy (SEM), high-resolution transmission electron microscopy (HR-TEM), N2 absorption–desorption (BET) and Fourier transform infrared spectroscopy (FT-IR), proving a good micro-structured homogeneity (SEM images), a high surface area (BET, 1029 m2/g) correlated with high silanolic activity (Q3/Q4 peak ratio from 29Si MAS-NMR), and an expected uniform hexagonal structure (2–3 nm, HRTEM). In order to non-destructively link the antibiotic compound on the solid phase, MCM-41 was further functionalized in two steps: with aminopropyl trimethoxysilane (APTMS) and glutaraldehyde (GA). Three cefotaxime-loaded materials were comparatively studied for low release capacity: the reference material with adsorbed cefotaxime on MCM-41, MCM-41/APS (aminopropyl silyl surface functionalization) adsorbed cefotaxime material, and APTMS–GA bounded MCM-41—cefotaxime material. The slow-release profiles were obtained by using an on-flow modified HPLC system. A significant improved release capacity was identified in the case of MCM-41/APS/GA—cefotaxime due to the covalent surface grafting of the biological active compound, recommending this class of materials as an effective carrier of bioactive compounds in wound dressing, anti-biofilm coatings, advanced drugs, and other related applications.

This work describes a new synthesis method for core–shell magnetite nanoparticles with a secondary silica shell, functionalized with a linker system (Fe3O4-PABA-SiO2-linker) using a microwave-assisted heating technique. The functionalized solid nanomaterial was used for the nanophase synthesis of peptides (Fmoc route) as a solid support. The co-precipitation method was selected to obtain magnetite nanoparticles and sol–gel technique for silica coating using a microwave-assisted (MW) procedure. The magnetic properties of the nanoparticle core offer the advantage of a quick and easy alternative for the magnetic separation of the product from the reaction mixture, facilitating all the intermediary washing and separation operations. The intermediate and final materials were analyzed by advanced characterization methods. The effectiveness of the nanophase peptide synthesis using this nanostructured material as solid support was demonstrated for a short peptide sequence.

Public concern for a healthy diet led to significant changes in the approach to food composition and nutritional principles by specialists in nutrition processed foods. In recent years researches in the meat industry were aimed at replacing animal fats with vegetable fats (oils), rich in essential fatty acids mono-and polyunsaturated. It was found that the existence of equilibrium in the human diet is some correlations between macronutrients and biologically active substances in food, which ensures the normal functioning of the body. In these experiment we observed how it was affected the sensory quality of compositions of chicken mincemeat in which the fat was gradually replaced by vegetable oil, sunflower oil, canola oil and walnut oil. In parallel the color parameters (CIELAB method) of the low fat meat compositions were analyzed to determine how the animal fat replacement procedure affects the color of chicken minced. Sensory acceptability of the products was medium for the compositions in which the replacement of fat with oils was up to 60%, the best results being recorded for sunflower oil. The brightness value initially increased, but color parameters decreased, and acceptability of products decreased with increasing of oil amount. The correlation between the two types of measurements led to clear conclusions regarding the consumers’ acceptability of these products, obtained by adding varying amounts of oils.

Since the 1990s, when the news about antioxidants and their benefits to health has begun to spread to the general public, statements about the benefits of antioxidants ranged from preventing colds to cancer treatment. Fruits and vegetables are excellent sources of antioxidants. Since the beginning of the 21st century, goji berries have become increasingly popular in Europe and North America and have been promoted in advertisements and in the media as an anti-aging remedy. Goji is a relatively new name given to Lycium Barbarum and Lycium chinense, two nearby species, with a long history of use as medicinal and food plants in East Asia, particularly in China. In the present paper are presented analysis results of Goji fruits and food products made from goji fruits (jam and jelly). Storage conditions are important factors for jams and jelly quality. The objective of this study was to monitor the physicochemical stability, antioxidant activity and sensorial profile of goji fruits jam and jelly. Special attention was paid to total phenolic and flavonoid content, antioxidant activity, total soluble solids, titratable acidity, pH and sensorial characteristics. Our results showed the antioxidant activity of the goji fruit, values which correlate well with the results obtained for total phenolic (351±7.25 mg GAE/100g ) and flavonoid content (53.06±1.23 mg QE/100g). The antioxidant activity of the goji fruits was maintained also in the finished products obtained in the present study jam (60.98 %) and jelly (41.96 %). Both goji fruits jam and goji fruits jelly showed no significant variations of physico-chemical characteristics and sensorial parameter scores after storage at refrigeration temperature for 10 days.

The purpose of this study was to analyze the degree which fresh green peas maintain their technological properties and nutritional components during long-term storage, for a period of 24 months, in a defined condition of the air, at maximum -18°C. Peas were blanched, at four different durations of this operation and the same temperature of the blanching water, 95°C. The peas were frozen after end stored. In conditions of long-term storage of frozen peas, it has been found a considerable loss of the initial content of vitamin C and damage of chlorophyll (total, a and b), under the action of chlorophyllase, causing some gray compounds. The conditions of the storage in frozen stage produced a distortion of color and sensorial qualities, higher as the storage temperature was higher than prescribed. It was found that the best results in preserving quality of peas during long-term storage (24 months) were obtained for the blanched samples at 4 minutes at 95°C. The reducing of the content of vitamin C, chlorophyll a and b, and sensorial qualities was the lowest, overall.

During storage and thermal treatment meat suffers a number of biochemical and physical-chemical changes in the substrate protein, changes that take place with varying intensity depending on the method of preservation utilized and temperature of thermal treatment applied. Application of different treatments aimed to influence the proteolytic activity as is the case of enzymatic tenderization of beef.Improving the meat tenderness with proteolytic enzymes is promising, but current legislation restricting the use of proteolytic enzymes from bacterial origin and recommended tenderizers salts containing papain, ficin and bromelain. Recent research revealed that meat marinating before grilling results in a reduction of heterocyclic amine content after thermal treatment. Also, the addition of fruit pulp, garlic or other spices contributes to decreased production of heterocyclic amines because of their antioxidant activity. In the present study was aimed influence of exogenous proteolytic enzymes on adult beef tenderness. To increase the tenderness of adult beef were used exogenous enzymes preparations (papain and bromelain) and natural sources of enzymes using pineapple and papaya fruit. It was intended to establish the correlation between enzymatic activity of enzymes used in the study, the processing technology and changes in the physical-chemical and biochemical characteristics that occur during storage in refrigerated conditions (evolution of the rigidity index and water holding capacity, cooking losses and cooking yield of the samples injected/marinated with enzymes).

The increased social and economic importance of ready–made food production, together with the complexity of production technology, processing, handling and acceptance of these fragile and perishable products requires extensive knowledge of their physical properties. Viscoelastic properties play an important role in the handling and quality attributes of creams.Our study was to investigate the rheological properties of different confectionary creams, by scanning the field of shear rates at constant temperature and frequency, angular frequency scanning at small deformations and quantification of rheological changes during application of deformation voltages. The creams tested were made in the laboratory using specific concentrates as fine powders, marketed by the company “Dr. Oetker” compared with similar creams based on traditional recipes and techniques. Following the researches conducted we could conclude that both traditional creams and the instant ones are semi fluid food products with pseudoplastic and thixotropic shear flow behavior, with structural viscosity. Instant and traditional creams behaved as physical gels with links susceptible to destruction, when subjected to deformation forces.

Fresh beef slices were marinated by immersion in marinades based on dry red wine, lime-tree honey, salt, spices and seasoning plants as thyme (Thymus vulgaris), marjoram (Majorana hortensis), garlic (Allium sativum) and horseradish (Armoracia rusticana). Control samples were represented by raw meat without marination treatment but stored in the same conditions as marinated samples. After marination, meat pieces were packed under vacuum and stored at refrigeration temperature of 4°C for 12 days. The influence of the combined effect of spices and marination on beef stability was evaluated by monitoring pH evolution, degree of lipid oxidation and by microbiological analysis. For control samples, a mean increase of 0.47 log CFU/g of total mesophilic aerobic bacteria was observed during the 48 h of storage, but for the samples marinated with the addition of spices was observed a decrease of 0.57 log CFU/g. The growth of LAB in control samples was generally limited and did not exceed 5 log CFU/g. During storage at 4°C, marination with the addition in the base marinade (wine, honey, garlic, pepper and salt) of thyme, marjoram and horseradish separately inhibited the growth of LAB while marination with the addition in the base marinade of thyme, marjoram and horseradish together resulted in significantly lower levels of LAB. All marination treatments resulted in significantly lower TBA and POV values at the end of storage compared to the control. Marination with dry red wine, lime-tree honey, thyme marjoram, garlic, and horseradish can evidently control total mesophilic aerobic bacteria, lactic acid bacteria and oxidation of beef meat.

Researches have been conducted on adult beef meat after 24 hours of slaughter. Proteolytic enzyme was added in different concentrations in the injection brine and then beef cuts were injected with different percentages of brine (10, 15% v/w). Effects generated by injecting samples of adult beef with bromelin were revealed after 24 – 48 hours of storage at 4 °C. For all treatments studied, pH values increased, the largest increases were observed in samples injected with the highest levels of bromelin and brine. Effect of exogenous proteolytic enzyme on the thermal losses of adult beef was influenced by enzymatic treatment conditions. Enzymatic tenderization with bromelin had a negative effect on water holding capacity of adult beef, causing a decrease compared with control samples. Increase of bromelin added brine, ageing time and the amount of brine injected decreased water holding capacity. Analytical data showed the tenderizing effect of bromelin, rigidity index values of the samples injected with bromelin being superior to control samples.

The research aimed to study the influence of the extraction process on the content of antioxidant compounds present in four types of tea and establishing of the optimal conditions for preparation of cocktails in whose composition is combined the beneficial effect of foods rich in antioxidants and vitamins: green tea, exotic fruits, berries and honey. Content of antioxidants, protein, fiber, vitamins and minerals from unfermented tea is supplemented by high concentration of biological active compounds in fruits and honey used. A positive correlation between substances added with significant increase of antioxidant and nutritive potential has been observed. This study confirms that the synergistic action of green tea, fruits and honey allowed obtaining attractive drinks from sensorial point of view and compounds with high antioxidant potential content.

The study was conducted in a cold store of a company in Tulcea and watched for a long time how storage affects the quality of frozen product "green peas" by storage conditions, in fact, the air temperature of storage. To reduce some of the drawbacks of frozen storage of bulk product it is blanched. Blanching operation greatly influences the quality of stored frozen peas, considerably reducing the surface microflora of the product and produces the thermal inactivation of enzymes. It was found that insufficient blanching treatment leads to changes in aroma and taste of the product, especially due to enzyme activity and pyruvate-decarboxilase and lypoxidasa, with the formation of volatile compounds like aldehydes and ketones, which cause taste and smelly of herbal products.Vitamin C content of green peas sustains a continuous degradation during storage, both due to variations in temperature and it’s sudden, but also because the pH, if blanching was incomplete.

FVP of the title oxazole (1) at 1000oC and 0.5 mm Hg afforded a complex reaction mixture containing benzonitrile, phenylacetonitrile, biphenyl, diphenylmethane, fluorene, o-benzylbenzonitrile (major product, 22%), phenanthrene, anthracene, 9,10-anthraquinone, 2-phenylindole and 3-phenylindole. A radical and carbene mechanism was suggested in order to rationalize the formation of the reaction products.