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The growing demand for plant-based protein and natural food ingredients has further fueled interest in exploring hemp seeds (Cannabis sativa L.) as a sustainable source of and nutrition. In addition to the content of proteins and healthy fats (linoleic acid and alpha-linolenic acid), hemp seeds are rich in phytochemical compounds, especially terpenoids, polyphenols, and phytosterols, which contribute to their bioactive properties. Scientific studies have shown that these compounds possess significant antioxidant, antimicrobial, and anti-inflammatory effects, making hemp seeds a promising ingredient for promoting health. Since THC (tetrahydrocannabinol) and CBD (cannabidiol) are found only in traces, hemp seeds can be used in food applications because the psychoactive effects associated with cannabis are avoided. Therefore, the present article reviews the scientific literature on traditional and modern extraction methods for obtaining active substances that meet food safety standards, enabling the transformation of conventional foods into functional foods that provide additional health benefits and promote a balanced and sustainable diet. Also, the identification methods of biologically active compounds extracted from hemp seeds and their bioactivity were evaluated. Mechanical pressing extraction, steam distillation, solvent-based methods (Soxhlet, maceration), and advanced techniques such as microwave-assisted and supercritical fluid extraction were evaluated. Identification methods such as high-performance liquid chromatography (HPLC) and mass spectrometry (MS) allowed for detailed chemical profiling of cannabinoids, terpenes, and phenolic substances. Optimizing extraction parameters, including solvent type, temperature, and time, is crucial for maximizing yield and purity, offering the potential for developing value-added foods with health benefits.

Hemp (Cannabis sativa L.) has experienced a significant resurgence in popularity, and global interest in diversifying its use in various industries, including the food industry, is growing. Therefore, due to their exceptional nutritional value, hemp seeds have recently gained increasing interest as a valuable ingredient for obtaining high-quality foods and dietary supplements. Hemp seeds stand out for their remarkable content of quality proteins, including edestin and albumin, two distinct types of proteins that contribute to exceptional nutritional value. Hemp seeds are also rich in healthy lipids with a high content of polyunsaturated fatty acids, such as linoleic acid (omega-6), alpha-linolenic acid (omega-3), and some vitamins (vitamins E, D, and A). Polyphenols and terpenoids, in particular, present in hemp seeds, provide antimicrobial, antioxidant, and anti-inflammatory properties. This review examines the scientific literature regarding hemp seeds’ physicochemical and nutritional characteristics. The focus is on those characteristics that allow for their use in the food industry, aiming to transform ordinary food products into functional foods, offering additional benefits for the body’s health. Innovating opportunities to develop healthy, nutritionally superior food products are explored by integrating hemp seeds into food processes, promoting a balanced and sustainable diet.

Berberine (BBR) and silymarin (SM) are natural compounds extracted from plants known for their antioxidant and chemoprotective effects on the liver. The present study aimed to investigate the beneficial properties of BBR and SM and the association of BBR with SM on liver function using fish as “in vivo” models. Moreover, the study investigated their hepatoprotective role after acetaminophen (APAP) exposure. For this purpose, the fish (N = 360; 118.4 ± 11.09 g) were fed with control or experimental diets for 9 weeks. In the experimental diets, the feed was supplemented with either SM (1 g/kg feed), BBR (100 and 200 mg/kg feed), or a combination of BBR with SM (SM 1 g/kg feed + BBR 100 mg/kg feed and, respectively, SM 1 g/kg feed + BBR 200 mg/kg feed). After the feeding trial, seven fish from each tank were randomly selected and exposed to a single APAP dose. The selected serum biochemical markers, oxidative stress markers, and lysozyme activity were used to evaluate the efficiency of the supplements on carp’s health profile, particularly regarding the hepatopancreas function. Our results showed that the inclusion of SM and BBR (either as a single or in combination) reduced the serum contents of total cholesterol, triglyceride, and alanine transaminase. An increase in the high-density cholesterol was observed after the administration of BBR or BBR in association with SM. Both supplements showed hepatoprotective activity against APAP-induced hepatotoxicity, especially BBR. The ameliorative effects of SM (1 g) in association with BBR (100 mg) were highlighted by the modulation of the nonspecific immune system and oxidative stress alleviation after APAP exposure.

The objectives of the present study were to evaluate the potential of the Korill (KO), a product based on krill oil, supplemented in fish feed (5 g/kg feed) to alleviate density-induced stress in carp fingerlings, and its protective capacity in case of anthelmintic drug administration (ABZ—albendazole). Thus, the fish were divided into four groups: LD (low density with normal feed), LD-KO (low density with KO supplementation feed), HD (high density with normal feed), and HD-KO (high density with KO supplementation feed). During the first trial, the fish held under different densities were fed normal feed and KO feed for two months, following a 2 × 2 factorial experimental design. In the second trial, seven fish per tank were subjected, for one week, to albendazole treatment (administered daily by an oral dose of 5 mg/kg body weight). For both trials, blood and plasma samples were used to quantify hematological and biochemical parameters. The results showed that the KO diet alleviated the negative impact of ABZ treatment on liver function and the metabolic profile of carp fingerlings reared in high densities. In addition, KO feeding improved lysozyme activity (LZM) and therefore the immune status of the fish, and reduced oxidative damage in the liver, demonstrated by a decrease of malondialdehyde (MDA) content and an increase of total antioxidant capacity (TAC).

Rich in vitamins, polyphenols, carotenoids, carbohydrates, with a high antioxidant activity, cornelian cherry (Cornus mas) is one of the 65 species of Cornaceae family, fruits that are used in food industry, cosmetic industry or homeopathic medicine. The valuable bioactive compounds and the high economical potential of this tree makes suitable to be considered as a raw material to study the optimum extraction conditions in order to maximize the bioactive compounds’ concentration. In this study, the main purpose was to investigate both the favourable and restrictive conditions for Cornus mas using the GIS technique. The Remote Sensing and Geographic Information Systems (GIS) technique indicated the favourability factors for Cornus mas trees in Romania country. The response surface methodology was employed to study the effect of temperature, time and solvent concentration on the flavonoids’ (TFC) and polyphenols (TPC) concentrations and the antioxidant activity values. The maximum concentration of TPC (24.70 mg GAE/g raw material) and TFC (1.36 mg QE/g raw material) were obtained with 60% ethanol concentration at different temperature and time values. The cube model with centred faces for the Box-Behnken central composition revealed the highest value of the concentration of TAA (101.31 mg TE/g raw material) at 100% ethanol concentration, 50 °C extraction temperature and the maximum extraction time of 30 min. The most relevant variable was the solvent concentration and the obtained results suggested that the central-face cube model (86% for TPC, 97% for TFC and 95% antioxidant activity) approximated the experimental data.

It is well known that both Fagopyrum esculentum species, buckwheat achenes and buckwheat germs, contain flavonoids, and that they can be considered functional foods. In the present study we have analyzed the total content of polyphenols (TPC) and flavonoids (TFC), as well as the antioxidant activity of buckwheat ahcenes originating from the Balti region, Republic of Moldova, and also of the buckwheat sprouts over seven days of germination. The content of phytochemicals in achenes and germinated buckwheat after three and seven days was determined by HPLC–MS analysis. Using the Folin–Ciocalteu method, we recorded an increase in TPC of 360%, and of 436% in TFC after seven days of buckwheat ahcene germination. We aimed to investigate the free radical scavenging properties of methanolic extracts from ahcenes and sprouted buckwheat. We identified and quantified flavonoids and lignans such as rutin, orientin, isoorientin, vitexin, quercetin, quercitrin, isorhamnetin, lutein, apigenin, catechins, coumestrol—which have countless beneficial effects on human health—using HPLC–MS. FTIR analysis also revealed the accumulation of phenolic compounds during germination. This is the first study on the identification and quantification of phytochemicals from buckwheat achenes and sprouts from the Balti region of the Republic of Moldova.

In this work, the optimization of two extraction methods, conventional CE and ultrasound-assisted UAE, to obtain extracts from cornelian cherry fruit with high antioxidant activity, which can be used to produce healthier jelly candies, is presented. In the CE process, the effects of temperature (30–50 °C), time (15–45 min), and hydroalcoholic mixtures (60–100% ethanol, v/v) were studied. The highest antioxidant activity (29.83 ± 0.85 mg TE/g dw) was found in the extracts obtained using 60% ethanol at 40 °C for 15 min. The UAE process led to comparable values of 26.60 ± 0.53 mg TE/g dw at 40% amplitude and pulsed sonication (5 s on and 5 s off) for 12.5 min. Under these experimental conditions, the specific energy consumed was 1.91 kJ/g. The vitamin C content and its inhibitory activity against metabolic enzymes were evaluated in extracts with different antioxidant activity. A significant inhibitory effect against carbohydrate-metabolism-associated enzymes was identified for all the tested extracts, with an inhibitory effect against α-glucosidase higher than 75%, but with a lower effect against α-amylase. The extract obtained by CE (60% ethanol, 40 °C, 15 min) provided the highest vitamin C content of 39.9 ± 1.2 mg ascorbic acid/100 g dw. Four variants of the healthier jelly candies were formulated, with a vitamin C content of 0.34 mg ascorbic acid/100 g dw in samples with agar-agar and 0.70 mg ascorbic acid/100 g dw in samples with gelatin.

Anthocyanins from black currant extract and lactic acid bacteria were co-microencapsulated using a gastro-intestinal-resistant biocomposite of whey protein isolate, inulin, and chitosan, with an encapsulation efficiency of 95.46% ± 1.30% and 87.38% ± 0.48%, respectively. The applied freeze-drying allowed a dark purple stable powder to be obtained, with a satisfactory content of phytochemicals and 11 log colony forming units (CFU)/g dry weight of powder (DW). Confocal laser microscopy displayed a complex system, with several large formations and smaller aggregates inside, consisting of biologically active compounds, lactic acid bacteria cells, and biopolymers. The powder showed good storage stability, with no significant changes in phytochemicals and viable cells over 3 months. An antioxidant activity of 63.64 ± 0.75 mMol Trolox/g DW and an inhibitory effect on α-amylase and α-glucosidase of 87.10% ± 2.08% and 36.96% ± 3.98%, respectively, highlighted the potential biological activities of the co-microencapsulated powder. Significantly, the in vitro digestibility profile showed remarkable protection in the gastric environment, with controlled release in the intestinal simulated environment. The powder was tested by addition into a complex food matrix (yogurt), and the results showed satisfactory stability of biologically active compounds when stored for 21 d at 4 °C. The obtained results confirm the important role of microencapsulation in ensuring a high degree of protection, thus allowing new approaches in developing food ingredients and nutraceuticals, with enhanced functionalities.

The Romanian market has been flooded with a wide range of frozen products or products preserved by sterilization. The quality of these products is reduced or altered by the storage modules, suppliers or customers, product type, and last but not least, by the quality of raw materials subjected to conservation. This study followed the evolution of the nutritional characteristics of three varieties of peas grown in the Galati region subjected to freezing or sterilization, and their behavior during food processing.

This paper aimed the capitalization of overripe bananas that can no longer be used as fruits for consumption. Bananas fermentation was performed in several variants depending on the fermentation agent (yeasts) and on the different nutrients and growth promoters added to the fermentation media. The research aimed to establish an optimal bioconversion of the banana carbohydrates into ethanol.

The aim of this work was to advance knowledge on the potential use of black rice different sieving fractions for various functional applications, through proximate analysis, thermal degradation kinetics of phytochemical and characterization of the thermal behavior of the main proteins, from the perspectives of their use as a food ingredient. The results indicated that the thermal degradation of phytochemicals followed a first-order reaction kinetics for all the tested fractions. The temperature-dependent degradation was adequately modeled according to the Arrhenius equation. The calculated activation energies (Ea) and k values were different among the four studied parameters. The kinetic parameters depended on the grinding and sieving degree, the anthocyanins being the most thermolabile compounds, thus affecting the antioxidant activity. Three protein fractions were identified by electrophoresis with different molecular weight, such as albumin, globulin, and glutelin. The fluorescence spectroscopy experiments revealed the sequential character of the heat-induced conformational changes, different molecular events being suggested, such as folding in the lower temperature range and unfolding at higher temperature. The significance of the study is evidenced by the need to identify and advance the process-structure-function relationships for various biologically active compounds from the perspective of obtaining food or ingredients nutritionally optimized.

From technological point of view in the food industry has been obtained meat maturation using different methods: storage under controlled conditions, the use of enzymes or mechanical equipment tenderization musculature. Was also reported that electrical stimulation of carcasses immediately after slaughter procedure can increase the degree of maturation of the meat. Meat and meat products are subjected to reduce during chilling and freezing temperatures principal for reasons of conservation or meat packing. Particular attention must be paid to temperature control, especially before rigor mortis, knowing that too rapid cooling could lead to a cold shortening or thaw rigor during the thaw. During application of the electrostimulation process, occur physical and biochemical changes, meaning that this one has some effect on the technological properties of meat. It has obtained a reduction of maturation of beef with the electrostimulation of half-carcasses of cattle, verified by the increase of non-protein nitrogen in meat. The same time it has been considerably improved the texture and firmness of the muscles, which allows the use of beef in fast food products (ready to cook). Researches have revealed the conclusion that the use of the portable device for electrostimulation, in the described conditions, has induced positive transformations improving meat quality of adult beef.

The aim of this study was the obtention of banana flavored liqueurs aromatized with different natural ingredients. For this, different maceration types were compared: maceration of fruit in alcohol (group A), maceration of fruit in sugar (group B) and maceration of fruits in alcohol - sugar mixture (group C). In this work, we also studied the influence of: the variation of the concentration of sugar used for liqueurs (10 % sugar - common liqueurs - and 40 % sugar – fine liqueurs), the variation of the maceration time (7 days and 42 days) and of the addition of different natural ingredients on the liquour flavor. All the liquors were evaluated by a sensory analysis. Performing this study we were able to put in evidence some herbs that can give harmony to the taste of the liquor and can highlight the banana flavor.

In the modern food grains are nominated as the main sources of soluble fiber in time that vegetables are the main sources of insoluble fiber, among which are the peas. The Romanian market has been flooded with a wide range of plant products frozen or preserved by sterilizing, whose culinary use is growing. But the quality of these products has decreased, the material may be affected by the storage modules to suppliers or customers and product type. Our study followed the evolution of the nutritional characteristics of three varieties of peas grown in the Galati region subjected to freezing or sterilization, and their behavior during food processing.

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.

Nowadays, a special attention should be given to the nutritional properties of foods. In the bakery industry there is a tendency to develop innovative range of bakery products by using the therapeutic role of cereals that are not used at their true potential (buckwheat, millet, rice, oats). Among bioactive components present in the pseudocereal flours, flavones group is highlighted, in particular rutine, the most important ramnoglicosid with multiple beneficial effects on health. The aims of this study were the obtention of different bakery products (bread, biscuits) from raw materials with high therapeutic potential (fiber, antioxidant capacity, minerals), the optimization of process parameters and recipes, and the characterization of finished products in terms of sensory and physico-chemical properties. The results confirm that the use of unusual raw materials for the Romanian market led to obtaining high quality finished products with special therapeutic features.

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.

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.

The experimental results show that electrical stimulation has a positive effect on the biochemical changes and technological properties of beef meat. Given the beneficial changes reported in the literature, we used a portable device for electrical stimulation of the beef carcasses that can be used in small size slaughterhouses.