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Dr. Francisc Dulf
University of Agricultural Science and Veterinary Medicine (USAMV), Cluj-Napoca

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0 Gas Chromatography
0 Solid state fermentation
0 Lipids And Fatty Acids
0 food chemistry
0 polyphenol compounds

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Gas Chromatography
Solid state fermentation

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Journal article
Published: 27 August 2021 in Foods
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Beef aging is one of the most common methods used for improving its qualities. The main goal of the present study was to analyse the influence of different cold pressed oils and aromatic herbs during marination process on the nutritional, textural, and sensory attributes of the final grilled sirloin samples. In order to fulfil this goal, methods like GC-MS, HPLC/DAD/ESI-MS, HLPC-RID were performed to quantify fatty acids, phenolic acids, and organic acids, respectively. Textural and sensory analysis were performed with CT 3 Texture Analyser and hedonic test. The results showed high improvement of the meat grilled samples regarding the content of phenolic acids, and textural and sensory characteristics. Pearson values indicate strong positive correlations between raw and grilled samples regarding their content in phenolic acids. Hardness, chewiness, gumminess decreased during marination, meanwhile, resilience, and cohesiveness increased. Sensory analysis highlighted that meat samples marinated with olive oil and rosemary for 120 h reached the highest hedonic score among the tested samples.

ACS Style

Vasile-Gheorghe Vişan; Maria Simona Chiş; Adriana Păucean; Vlad Mureșan; Andreea Pușcaș; Laura Stan; Dan Cristian Vodnar; Francisc Vasile Dulf; Dorin Țibulcă; Bogdan Alin Vlaic; Iulian Eugen Rusu; Csaba Balasz Kadar; Augustin Vlaic. Influence of Marination with Aromatic Herbs and Cold Pressed Oils on Black Angus Beef Meat. Foods 2021, 10, 2012 .

AMA Style

Vasile-Gheorghe Vişan, Maria Simona Chiş, Adriana Păucean, Vlad Mureșan, Andreea Pușcaș, Laura Stan, Dan Cristian Vodnar, Francisc Vasile Dulf, Dorin Țibulcă, Bogdan Alin Vlaic, Iulian Eugen Rusu, Csaba Balasz Kadar, Augustin Vlaic. Influence of Marination with Aromatic Herbs and Cold Pressed Oils on Black Angus Beef Meat. Foods. 2021; 10 (9):2012.

Chicago/Turabian Style

Vasile-Gheorghe Vişan; Maria Simona Chiş; Adriana Păucean; Vlad Mureșan; Andreea Pușcaș; Laura Stan; Dan Cristian Vodnar; Francisc Vasile Dulf; Dorin Țibulcă; Bogdan Alin Vlaic; Iulian Eugen Rusu; Csaba Balasz Kadar; Augustin Vlaic. 2021. "Influence of Marination with Aromatic Herbs and Cold Pressed Oils on Black Angus Beef Meat." Foods 10, no. 9: 2012.

Review
Published: 02 March 2021 in Polymers
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Food packaging is an area of interest not just for food producers or food marketing, but also for consumers who are more and more aware about the fact that food packaging has a great impact on food product quality and on the environment. The most used materials for the packaging of food are plastic, glass, metal, and paper. Still, over time edible films have become widely used for a variety of different products and different food categories such as meat products, vegetables, or dairy products. For example, proteins are excellent materials used for obtaining edible or non-edible coatings and films. The scope of this review is to overview the literature on protein utilization in food packages and edible packages, their functionalization, antioxidant, antimicrobial and antifungal activities, and economic perspectives. Different vegetable (corn, soy, mung bean, pea, grass pea, wild and Pasankalla quinoa, bitter vetch) and animal (whey, casein, keratin, collagen, gelatin, surimi, egg white) protein sources are discussed. Mechanical properties, thickness, moisture content, water vapor permeability, sensorial properties, and suitability for the environment also have a significant impact on protein-based packages utilization.

ACS Style

Vlad Mihalca; Andreea Kerezsi; Achim Weber; Carmen Gruber-Traub; Jürgen Schmucker; Dan Vodnar; Francisc Dulf; Sonia Socaci; Anca Fărcaș; Carmen Mureșan; Ramona Suharoschi; Oana Pop. Protein-Based Films and Coatings for Food Industry Applications. Polymers 2021, 13, 769 .

AMA Style

Vlad Mihalca, Andreea Kerezsi, Achim Weber, Carmen Gruber-Traub, Jürgen Schmucker, Dan Vodnar, Francisc Dulf, Sonia Socaci, Anca Fărcaș, Carmen Mureșan, Ramona Suharoschi, Oana Pop. Protein-Based Films and Coatings for Food Industry Applications. Polymers. 2021; 13 (5):769.

Chicago/Turabian Style

Vlad Mihalca; Andreea Kerezsi; Achim Weber; Carmen Gruber-Traub; Jürgen Schmucker; Dan Vodnar; Francisc Dulf; Sonia Socaci; Anca Fărcaș; Carmen Mureșan; Ramona Suharoschi; Oana Pop. 2021. "Protein-Based Films and Coatings for Food Industry Applications." Polymers 13, no. 5: 769.

Original research
Published: 16 February 2021 in Food Science & Nutrition
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The bioaccessibility of the major carotenoids present in two commercial microalgal supplements in powder form was investigated through a standardized in vitro digestion method. The dried biomass of Arthrospira platensis contained β‐carotene (36.8 mg/100 g) and zeaxanthin (20.8 mg/100 g) as the main carotenoids as well as a high content of saturated fatty acids (61% of total fatty acids), whereas that of Chlorella pyrenoidosa was rich in lutein (37.8 mg/100 g) and had a high level of unsaturated fatty acids (65% of total fatty acids). In the case of the latter, lutein bioaccessibility was not statistically enhanced after the replacement of porcine bile extract with bovine bile extract in the in vitro digestion protocol and after the addition of coconut oil (17.8% as against to 19.2% and 19.2% vs. 18.5%, respectively). In contrast, the use of bovine bile extract along with co‐digestion with coconut oil significantly enhanced the bioaccessibility of zeaxanthin from A. platensis, reaching the highest bioaccessibility of 42.8%.

ACS Style

Cristina Tudor; Elena Cristina Gherasim; Francisc Vasile Dulf; Adela Pintea. In vitro bioaccessibility of macular xanthophylls from commercial microalgal powders of Arthrospira platensis and Chlorella pyrenoidosa. Food Science & Nutrition 2021, 9, 1896 -1906.

AMA Style

Cristina Tudor, Elena Cristina Gherasim, Francisc Vasile Dulf, Adela Pintea. In vitro bioaccessibility of macular xanthophylls from commercial microalgal powders of Arthrospira platensis and Chlorella pyrenoidosa. Food Science & Nutrition. 2021; 9 (4):1896-1906.

Chicago/Turabian Style

Cristina Tudor; Elena Cristina Gherasim; Francisc Vasile Dulf; Adela Pintea. 2021. "In vitro bioaccessibility of macular xanthophylls from commercial microalgal powders of Arthrospira platensis and Chlorella pyrenoidosa." Food Science & Nutrition 9, no. 4: 1896-1906.

Journal article
Published: 09 February 2021 in LWT - Food Science and Technology
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Beebread (BB) is a fermented bee product made from plant pollen, honey and bee saliva. The nutritive and biological compounds of BB vary greatly depending on the diversity of flora and the season of pollen collection by bees. In order to evaluate this valuable bee product potential, thirteen BB samples were analyzed on the nutritive proprieties and biologically active compounds, correlated with their botanical origin. The obtained results shows that BB comes with a high content of proteins with values ranging between 18.96 and 23.11 g/100 g, lipids ranging between 4.89 and 14.74 g/100 g, and free sugars, fructose being present in the highest amount (17.27 g/100 g). Analyzed samples contain all the essential amino acids, methionine being the most abundant, 86.93–12.38 mg/100 g, mono- and polyunsaturated fatty acids, ω-6/ω-3 ratio varying between 0.02 – 1.07. BB samples have also high amount of natural antioxidants, from the class of polyphenols and flavonol glycoside derivative. These findings suggest that BB could be used as a source of potential value-added nutrients and bioactive compounds and contributes to the chemical knowledge of this natural product.

ACS Style

Adriana Cristina Urcan; Adriana Dalila Criste; Daniel Severus Dezmirean; Otilia Bobiș; Victorița Bonta; Francisc Vasile Dulf; Rodica Mărgăoan; Mihaiela Cornea-Cipcigan; Maria Graça Campos. Botanical origin approach for a better understanding of chemical and nutritional composition of beebread as an important value-added food supplement. LWT - Food Science and Technology 2021, 142, 111068 .

AMA Style

Adriana Cristina Urcan, Adriana Dalila Criste, Daniel Severus Dezmirean, Otilia Bobiș, Victorița Bonta, Francisc Vasile Dulf, Rodica Mărgăoan, Mihaiela Cornea-Cipcigan, Maria Graça Campos. Botanical origin approach for a better understanding of chemical and nutritional composition of beebread as an important value-added food supplement. LWT - Food Science and Technology. 2021; 142 ():111068.

Chicago/Turabian Style

Adriana Cristina Urcan; Adriana Dalila Criste; Daniel Severus Dezmirean; Otilia Bobiș; Victorița Bonta; Francisc Vasile Dulf; Rodica Mărgăoan; Mihaiela Cornea-Cipcigan; Maria Graça Campos. 2021. "Botanical origin approach for a better understanding of chemical and nutritional composition of beebread as an important value-added food supplement." LWT - Food Science and Technology 142, no. : 111068.

Journal article
Published: 27 January 2021 in Foods
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The evolution during ripening on the quality of Apuseni cheese was studied in this research. The cheese samples were controlled and evaluated periodically (at 4 months) during 16 months of storage (at 2–8 °C) for physicochemical parameters (pH, moisture, fat, fat in dry matter, total protein, ash, NaCl), microbiological (total combined yeasts and molds count (TYMC), total viable count (TVC), Escherichia coli, Staphylococcusaureus, Salmonella, lactic acid bacteria (LAB)), fatty acids (FA) and volatile compounds. For better control of the quality of the cheese, the storage space was evaluated for TYMC and TVC. The ripening period showed improved effects on the quality of the cheese, showing lower values for moisture and pH and an increase in macronutrients. Both the cheese samples and the storage space were kept within the allowed microbiological limits. Lipids are predominant, the predominant FAs being saturated fatty acids (SFAs), which decrease, while monounsaturated fatty acids (MUFAs) increase. During ripening, the microbiological and chemical changes result in the development of flavor. Major volatile compounds such as 2-heptanone show accumulations, while acetophenone, limonene, or thymol show a decrease. In conclusion, Apuseni ripening cheese clearly involves a complex series of transformations, leading to a ripening cheese with improved nutritional and aromatic characteristics.

ACS Style

Crina Mureşan; Romina Marc; Cristina Anamaria Semeniuc; Sonia Ancuţs Socaci; Anca Fărcaş; Dulf Fracisc; Carmen Rodica Pop; Ancuţa Rotar; Andreea Dodan; Vlad Mureşan; Andruţa Mureşan. Changes in Physicochemical and Microbiological Properties, Fatty Acid and Volatile Compound Profiles of Apuseni Cheese during Ripening. Foods 2021, 10, 258 .

AMA Style

Crina Mureşan, Romina Marc, Cristina Anamaria Semeniuc, Sonia Ancuţs Socaci, Anca Fărcaş, Dulf Fracisc, Carmen Rodica Pop, Ancuţa Rotar, Andreea Dodan, Vlad Mureşan, Andruţa Mureşan. Changes in Physicochemical and Microbiological Properties, Fatty Acid and Volatile Compound Profiles of Apuseni Cheese during Ripening. Foods. 2021; 10 (2):258.

Chicago/Turabian Style

Crina Mureşan; Romina Marc; Cristina Anamaria Semeniuc; Sonia Ancuţs Socaci; Anca Fărcaş; Dulf Fracisc; Carmen Rodica Pop; Ancuţa Rotar; Andreea Dodan; Vlad Mureşan; Andruţa Mureşan. 2021. "Changes in Physicochemical and Microbiological Properties, Fatty Acid and Volatile Compound Profiles of Apuseni Cheese during Ripening." Foods 10, no. 2: 258.

Journal article
Published: 07 January 2021 in Foods
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The circular economy action plan involves principles related to food waste reduction and integration of recovered nutrients to the market. In this context, the present study aims to highlight the valuable bioactive components found in tomato processing by-products (carotenoids, phenolic compounds and fatty acids) influenced by industrial pre-treatments, particularly cold break (CB) process at 65–75 °C and hot break (HB) process at 85–95 °C. The fatty acid profile of the tomato seed oil was examined by gas chromatography coupled to mass spectrometry (GC-MS), individual carotenoid and phenolic compositions were determined by high performance liquid chromatography (HPLC) and the viscoelastic properties were evaluated by rheological measurements. The physicochemical properties revealed appropriate characteristics of the tomato seed oil to fit the standards of generally accepted edible oils, for both CB and HB derived samples, however, significant qualitative and quantitative differences were detected in their phenolic composition and carotenoids content. Lycopene (37.43 ± 1.01 mg/100 mL) was a major carotenoid in the examined samples, linoleic acid was the main fatty acid (61.73%) detected in the tomato seed oil and syringic acid appeared to be one of two major phenolic acids detected in the samples of CB process. Our findings extend the boundaries of tomato processing industry by validating that tomato seed oil is a bioactive rich edible oil with additional health benefits, which can be integrated in functional food products.

ACS Style

Katalin Szabo; Francisc Vasile Dulf; Bernadette-Emőke Teleky; Panagiota Eleni; Christos Boukouvalas; Magdalini Krokida; Nikolas Kapsalis; Alexandru Vasile Rusu; Claudia Terezia Socol; Dan Cristian Vodnar. Evaluation of the Bioactive Compounds Found in Tomato Seed Oil and Tomato Peels Influenced by Industrial Heat Treatments. Foods 2021, 10, 110 .

AMA Style

Katalin Szabo, Francisc Vasile Dulf, Bernadette-Emőke Teleky, Panagiota Eleni, Christos Boukouvalas, Magdalini Krokida, Nikolas Kapsalis, Alexandru Vasile Rusu, Claudia Terezia Socol, Dan Cristian Vodnar. Evaluation of the Bioactive Compounds Found in Tomato Seed Oil and Tomato Peels Influenced by Industrial Heat Treatments. Foods. 2021; 10 (1):110.

Chicago/Turabian Style

Katalin Szabo; Francisc Vasile Dulf; Bernadette-Emőke Teleky; Panagiota Eleni; Christos Boukouvalas; Magdalini Krokida; Nikolas Kapsalis; Alexandru Vasile Rusu; Claudia Terezia Socol; Dan Cristian Vodnar. 2021. "Evaluation of the Bioactive Compounds Found in Tomato Seed Oil and Tomato Peels Influenced by Industrial Heat Treatments." Foods 10, no. 1: 110.

Journal article
Published: 04 December 2020 in Applied Sciences
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Attenuated total reflectance-Fourier transform infrared ppectroscopy (ATR-FTIR) proved to be a reliable, rapid, and easy-to-use technique to evaluate vegetable oils quality and authenticity. The spectral range of the middle infrared region (MIR) of FTIR spectra, from 4000 to 600 cm−1, has been commonly used to fingerprint specific functional groups of lipids and their modified forms induced by oxidation of thermal treatment. The applicability of FTIR-MIR spectroscopy in assessing oil fingerprinting and quality parameters is crucially dependent on the chemometric methods, including calibrations with authentic samples. We report here the evaluation of seven types of cold-pressed functional oils (sunflower, pumpkin, hempseed, soybean, walnut, linseed, sea buckthorn) produced in Romania, provided directly from small enterprises (as genuine, process-controlled authentic samples) comparative to commercialized samples. Concomitantly, olive oils of similar claimed quality were investigated. The ATR-FTIR-MIR data were complemented by UV–Vis spectral fingerprints and multivariate analysis using Unscrambler X.10.4 and Metaboanalyst 4.0 software (e.g., PCA, PLSDA, cluster analysis, heatmap, Random forest analysis) and ANOVA post-hoc analysis using Fischer’s least significant difference. The integration of spectral and chemometric analysis proved to offer valuable criteria for their botanical group recognition, individual authenticity, and quality, easy to be applied for large cohorts of commercialized oils.

ACS Style

Carmen Socaciu; Florinela Fetea; Floricuta Ranga; Andrea Bunea; Francisc Dulf; Sonia Socaci; Adela Pintea. Attenuated Total Reflectance-Fourier Transform Infrared Spectroscopy (ATR-FTIR) Coupled with Chemometrics, to Control the Botanical Authenticity and Quality of Cold-Pressed Functional Oils Commercialized in Romania. Applied Sciences 2020, 10, 8695 .

AMA Style

Carmen Socaciu, Florinela Fetea, Floricuta Ranga, Andrea Bunea, Francisc Dulf, Sonia Socaci, Adela Pintea. Attenuated Total Reflectance-Fourier Transform Infrared Spectroscopy (ATR-FTIR) Coupled with Chemometrics, to Control the Botanical Authenticity and Quality of Cold-Pressed Functional Oils Commercialized in Romania. Applied Sciences. 2020; 10 (23):8695.

Chicago/Turabian Style

Carmen Socaciu; Florinela Fetea; Floricuta Ranga; Andrea Bunea; Francisc Dulf; Sonia Socaci; Adela Pintea. 2020. "Attenuated Total Reflectance-Fourier Transform Infrared Spectroscopy (ATR-FTIR) Coupled with Chemometrics, to Control the Botanical Authenticity and Quality of Cold-Pressed Functional Oils Commercialized in Romania." Applied Sciences 10, no. 23: 8695.

Journal article
Published: 28 October 2020 in Molecules
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Lavender flowers were used in this study as a source of phytochemicals as naturally occurring antioxidants. Two different extraction techniques were applied, such as ultrasound-assisted (UAE) and supercritical fluids (SCE) methods. The comparative evaluation of the phytochemicals profile evidenced a higher content of chlorophyll a and b of 5.22 ± 0.12 mg/g (dry weight (D.W.) and 2.95 ± 0.16 mg/g D.W, whereas the carotenoids content was 18.24 ± 0.04 mg/g D.W. in the SCE extract. Seven main compounds were found in both extracts: β-linalool, eucalyptol, linalool acetate, β-trans-ocimene, and limonene in SCE and linalool acetate, β-linalool, 6-methyl-2-(2-oxiranyl)-5-hepten-2-ol, linalool oxide, lavandulyl acetate and camphor in UAE. The (n-3) acids had a higher contribution in SCE. The extracts were microencapsulated in different combinations of wall materials based on polysaccharides and milk proteins. The four variants showed different phytochemical and morphological profiles, with a better encapsulating efficiency for proteins (up to 98%), but with a higher content of encapsulated carotenoids for polysaccharides, the latter showing remarkable antimicrobial activity against selected microorganisms. Carboxymethyl cellulose and whey proteins led to a double encapsulation of lipophilic compounds. The powders were tested in two food matrices as ingredients, with multiple targeted functions, such as flavoring, antimicrobial, antioxidant activity that can successfully replace synthetic additives.

ACS Style

Simona (Lupoae); Liliana Mihalcea; Iuliana Aprodu; Sonia Socaci; Mihaela Cotârleț; Elena Enachi; Oana Crăciunescu; Vasilica Barbu; Anca Oancea; Francisc Dulf; Petru Alexe; Gabriela Bahrim; Gabriela Râpeanu; Nicoleta Stănciuc. Fostering Lavender as a Source for Valuable Bioactives for Food and Pharmaceutical Applications through Extraction and Microencapsulation. Molecules 2020, 25, 5001 .

AMA Style

Simona (Lupoae), Liliana Mihalcea, Iuliana Aprodu, Sonia Socaci, Mihaela Cotârleț, Elena Enachi, Oana Crăciunescu, Vasilica Barbu, Anca Oancea, Francisc Dulf, Petru Alexe, Gabriela Bahrim, Gabriela Râpeanu, Nicoleta Stănciuc. Fostering Lavender as a Source for Valuable Bioactives for Food and Pharmaceutical Applications through Extraction and Microencapsulation. Molecules. 2020; 25 (21):5001.

Chicago/Turabian Style

Simona (Lupoae); Liliana Mihalcea; Iuliana Aprodu; Sonia Socaci; Mihaela Cotârleț; Elena Enachi; Oana Crăciunescu; Vasilica Barbu; Anca Oancea; Francisc Dulf; Petru Alexe; Gabriela Bahrim; Gabriela Râpeanu; Nicoleta Stănciuc. 2020. "Fostering Lavender as a Source for Valuable Bioactives for Food and Pharmaceutical Applications through Extraction and Microencapsulation." Molecules 25, no. 21: 5001.

Journal article
Published: 27 June 2020 in Antioxidants
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Lipophilic constituents are important for the color and aroma of apricots, but also for their health benefits. In the present study, carotenoids, fatty acids, and volatiles were analyzed in 11 apricot cultivars, from which nine were obtained in Romania. High performance liquid chromatography coupled to a diode array detector with atmospheric pressure chemical ionization and mass spectrometry (HPLC-DAD-APCI-MS methodology applied on unsaponified carotenoid extracts allowed the identification and quantification of 19 compounds. The predominant carotenoids in all cultivars were all-trans-β-carotene and its cis isomers. Lutein was present exclusively in non-esterified form, while β-cryptoxanthin was predominantly esterified, mainly with oleic, palmitic, lauric, and stearic acid. Moreover, β-cryptoxanthin linoleate, linolenate, and stearate were detected for the first time in Harogem cultivar. Variation in carotenoid content and composition was observed, with the highest carotenoid content being recorded in Tudor, Harogem, and Mamaia cultivars. The predominant fatty acids determined by gas chromatography–mass spectrometry (GC-MS) were linoleic (up to 47%), palmitic (up to 32.7%), and linolenic (up to 17.16%), with small variations among cultivars. In-tube extraction technique (ITEX)/GC-MS was applied for profiling the volatiles in apricot fruits and 120 compounds were identified, with terpenoids and esters as the most abundant classes. Principal component analysis (PCA) revealed that the carotenoids and the fatty acids profile can be used for variety authentication and discrimination in apricots.

ACS Style

Adela Pintea; Francisc Vasile Dulf; Andrea Bunea; Sonia Ancuța Socaci; Elena Andreea Pop; Vlăduț-Alexandru Opriță; Daniele Giuffrida; Francesco Cacciola; Giovanni Bartolomeo; Luigi Mondello. Carotenoids, Fatty Acids, and Volatile Compounds in Apricot Cultivars from Romania—A Chemometric Approach. Antioxidants 2020, 9, 562 .

AMA Style

Adela Pintea, Francisc Vasile Dulf, Andrea Bunea, Sonia Ancuța Socaci, Elena Andreea Pop, Vlăduț-Alexandru Opriță, Daniele Giuffrida, Francesco Cacciola, Giovanni Bartolomeo, Luigi Mondello. Carotenoids, Fatty Acids, and Volatile Compounds in Apricot Cultivars from Romania—A Chemometric Approach. Antioxidants. 2020; 9 (7):562.

Chicago/Turabian Style

Adela Pintea; Francisc Vasile Dulf; Andrea Bunea; Sonia Ancuța Socaci; Elena Andreea Pop; Vlăduț-Alexandru Opriță; Daniele Giuffrida; Francesco Cacciola; Giovanni Bartolomeo; Luigi Mondello. 2020. "Carotenoids, Fatty Acids, and Volatile Compounds in Apricot Cultivars from Romania—A Chemometric Approach." Antioxidants 9, no. 7: 562.

Journal article
Published: 27 December 2019 in Nutrients
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Sea buckthorn oil, derived from the fruits of the shrub, also termed seaberry or sandthorn, is without doubt a strikingly rich source of carotenoids, in particular zeaxanthin and β-carotene. In the present study, sea buckthorn oil and an oil-in-water emulsion were subjected to a simulated gastro-intestinal in vitro digestion, with the main focus on xanthophyll bioaccessibility. Zeaxanthin mono- and di-esters were the predominant carotenoids in sea buckthorn oil, with zeaxanthin dipalmitate as the major compound (38.0%). A typical fatty acid profile was found, with palmitic (49.4%), palmitoleic (28.0%), and oleic (11.7%) acids as the dominant fatty acids. Taking into account the high amount of carotenoid esters present in sea buckthorn oil, the use of cholesterol esterase was included in the in vitro digestion protocol. Total carotenoid bioaccessibility was higher for the oil-in-water emulsion (22.5%) compared to sea buckthorn oil (18.0%) and even higher upon the addition of cholesterol esterase (28.0% and 21.2%, respectively). In the case of sea buckthorn oil, of all the free carotenoids, zeaxanthin had the highest bioaccessibility (61.5%), followed by lutein (48.9%), making sea buckthorn oil a potential attractive source of bioaccessible xanthophylls.

ACS Style

Cristina Tudor; Torsten Bohn; Mohammed Iddir; Francisc Vasile Dulf; Monica Focşan; Dumitriţa Olivia Rugină; Adela Pintea. Sea Buckthorn Oil as a Valuable Source of Bioaccessible Xanthophylls. Nutrients 2019, 12, 76 .

AMA Style

Cristina Tudor, Torsten Bohn, Mohammed Iddir, Francisc Vasile Dulf, Monica Focşan, Dumitriţa Olivia Rugină, Adela Pintea. Sea Buckthorn Oil as a Valuable Source of Bioaccessible Xanthophylls. Nutrients. 2019; 12 (1):76.

Chicago/Turabian Style

Cristina Tudor; Torsten Bohn; Mohammed Iddir; Francisc Vasile Dulf; Monica Focşan; Dumitriţa Olivia Rugină; Adela Pintea. 2019. "Sea Buckthorn Oil as a Valuable Source of Bioaccessible Xanthophylls." Nutrients 12, no. 1: 76.

Review
Published: 19 December 2019 in Polymers
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Edible coatings and films represent an alternative packaging system characterized by being more environment- and customer-friendly than conventional systems of food protection. Research on edible coatings requires multidisciplinary efforts by food engineers, biopolymer specialists and biotechnologists. Entrapment of probiotic cells in edible films or coatings is a favorable approach that may overcome the limitations linked with the use of bioactive compounds in or on food products. The recognition of several health advantages associated with probiotics ingestion is worldwide accepted and well documented. Nevertheless, due to the low stability of probiotics in the food processing steps, in the food matrices and in the gastrointestinal tract, this kind of encapsulation is of high relevance. The development of new and functional edible packaging may lead to new functional foods. This review will focus on edible coatings and films containing probiotic cells (obtaining techniques, materials, characteristics, and applications) and the innovative entrapment techniques use to obtained such packaging.

ACS Style

Oana L. Pop; Carmen R. Pop; Marie Dufrechou; Dan C. Vodnar; Sonia A. Socaci; Francisc V. Dulf; Fabio Minervini; Ramona Suharoschi. Edible Films and Coatings Functionalization by Probiotic Incorporation: A Review. Polymers 2019, 12, 12 .

AMA Style

Oana L. Pop, Carmen R. Pop, Marie Dufrechou, Dan C. Vodnar, Sonia A. Socaci, Francisc V. Dulf, Fabio Minervini, Ramona Suharoschi. Edible Films and Coatings Functionalization by Probiotic Incorporation: A Review. Polymers. 2019; 12 (1):12.

Chicago/Turabian Style

Oana L. Pop; Carmen R. Pop; Marie Dufrechou; Dan C. Vodnar; Sonia A. Socaci; Francisc V. Dulf; Fabio Minervini; Ramona Suharoschi. 2019. "Edible Films and Coatings Functionalization by Probiotic Incorporation: A Review." Polymers 12, no. 1: 12.

Journal article
Published: 03 December 2019 in Food Chemistry
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Two filamentous fungi (Actinomucor elegans and Umbelopsis isabellina), were tested for their ability to enrich white grape pomace simultaneously with both γ-linolenic acid (GLA) and carotenoids through solid-state fermentation (SSF) processes. U. isabellina presented higher ability to produce GLA-rich lipids (composed mainly of neutral fractions) than A. elegans (the 6-th day of SSF: 378.85 mg/100 g of pomace –U. isabellina and 193.36 mg/100 g of pomace– A. elegans). The amounts of β-carotene and lutein for both SSFs gradually increased until the end of the fermentation processes. The effect of fermentation time on the phenolic content and antioxidant activity of grape pomace was also studied. The SSF with A. elegans increased significantly total phenolic and flavonoid contents and DPPH scavenging activity of grape popmace. These bioprocessed grape pomaces with significant amounts of carotenoids and GLA-rich lipids (>94% nutritionally-valuable polyunsaturated fatty acids at the sn-2 position) could be very attractive for food industry.

ACS Style

Francisc Vasile Dulf; Dan Cristian Vodnar; Monica Ioana Toşa; Eva-Henrietta Dulf. Simultaneous enrichment of grape pomace with γ-linolenic acid and carotenoids by solid-state fermentation with Zygomycetes fungi and antioxidant potential of the bioprocessed substrates. Food Chemistry 2019, 310, 125927 .

AMA Style

Francisc Vasile Dulf, Dan Cristian Vodnar, Monica Ioana Toşa, Eva-Henrietta Dulf. Simultaneous enrichment of grape pomace with γ-linolenic acid and carotenoids by solid-state fermentation with Zygomycetes fungi and antioxidant potential of the bioprocessed substrates. Food Chemistry. 2019; 310 ():125927.

Chicago/Turabian Style

Francisc Vasile Dulf; Dan Cristian Vodnar; Monica Ioana Toşa; Eva-Henrietta Dulf. 2019. "Simultaneous enrichment of grape pomace with γ-linolenic acid and carotenoids by solid-state fermentation with Zygomycetes fungi and antioxidant potential of the bioprocessed substrates." Food Chemistry 310, no. : 125927.

Journal article
Published: 10 November 2019 in Antioxidants
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Being delicious and containing strong disease-fighting agents, berries represent an increasing proportion of fruits consumed nowadays in our diet. However, berries are highly perishable as fresh and, therefore, they are usually processed into various products to extend their shelf-life and availability throughout the year. Among the fruit-containing products, jam is one of the most common due to its nourishing properties, its low production costs, and its accessibility for a lengthy period. Rather than home preparation, consumers nowadays increasingly prefer to purchase commercial jams from markets due to its convenience. Although fresh berries have been extensively studied for their phenolic compounds, a limited number of studies investigating commercially manufactured jams have been conducted so far. Considering this, the objective of this study was to assess the total phenolic, flavonoid, and anthocyanin content and the antioxidant activity of five commonly consumed commercial berry jams (blueberry (Vaccinium myrtillus), blackberry (Rubus fruticosus) and blackcurrant (Ribes nigrun) mixture, blackcurrant (Ribes nigrun), cranberry (Vaccinium macrocarpon) and raspberry (Rubus idaeus)) collected from the market. Even though a possible loss of phenolics, anthocyanins, and a decrease of radical scavenging activity may occur during jam processing and subsequent storage, our data indicated that the selected commercial jams remained good sources of nutritive molecules with antioxidant properties based on the high levels of total phenolics, flavonoids, anthocyanins, and elevated antioxidant activities determined in this study. Additionally, the samples were characterized by GC-MS for their volatile profiles, and terpenes were found to be the dominating class covering more than 74% of volatile compounds in the jams.

ACS Style

Zoriţa Diaconeasa; Cristian I. Iuhas; Huseyin Ayvaz; Dumitriţa Rugină; Andreea Stanilă; Francisc Dulf; Andrea Bunea; Sonia Ancuța Socaci; Carmen Socaciu; Adela Pintea. Phytochemical Characterization of Commercial Processed Blueberry, Blackberry, Blackcurrant, Cranberry, and Raspberry and Their Antioxidant Activity. Antioxidants 2019, 8, 540 .

AMA Style

Zoriţa Diaconeasa, Cristian I. Iuhas, Huseyin Ayvaz, Dumitriţa Rugină, Andreea Stanilă, Francisc Dulf, Andrea Bunea, Sonia Ancuța Socaci, Carmen Socaciu, Adela Pintea. Phytochemical Characterization of Commercial Processed Blueberry, Blackberry, Blackcurrant, Cranberry, and Raspberry and Their Antioxidant Activity. Antioxidants. 2019; 8 (11):540.

Chicago/Turabian Style

Zoriţa Diaconeasa; Cristian I. Iuhas; Huseyin Ayvaz; Dumitriţa Rugină; Andreea Stanilă; Francisc Dulf; Andrea Bunea; Sonia Ancuța Socaci; Carmen Socaciu; Adela Pintea. 2019. "Phytochemical Characterization of Commercial Processed Blueberry, Blackberry, Blackcurrant, Cranberry, and Raspberry and Their Antioxidant Activity." Antioxidants 8, no. 11: 540.

Journal article
Published: 27 August 2019 in LWT - Food Science and Technology
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Tomato processing industry generates high quantities of by-products rich in bioactive compounds such as polyphenols. The present study evaluated the carotenoids, phenolics and amino acids content of ten tomato varieties processing wastes, and the correlation with their antimicrobial and antioxidant properties. Antimicrobial activity was tested against seven microorganisms and the antioxidant capacity of the extracts was assessed with the 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay. In addition, the fatty acid composition of the tomato seeds was evaluated by GC-MS. Overall, the mean content of total carotenoids, phenolic compounds and amino acids was 30.2 ± 10.8, 242 ± 89 and 3310 ± 1217 mg/100 g dry weight, respectively. Total lipids represented 21% from the tomato seeds, with linoleic acid being the major compound (88% of total lipids). The extracts had good antibacterial activity against Gram-positive bacteria (e.g. Staphylococcus aureus), which correlated well with the amount of isochlorogenic acid in each tomato variety. The antioxidant activity was high for all genotypes, and especially for the Tiny Tim variety which contains significantly higher amounts of flavonol glycosides and isochlorogenic acid than the other varieties. Our results support the need of a better revalorization of tomato processing wastes.

ACS Style

Katalin Szabo; Francisc Vasile Dulf; Zorița Diaconeasa; Dan Cristian Vodnar. Antimicrobial and antioxidant properties of tomato processing byproducts and their correlation with the biochemical composition. LWT - Food Science and Technology 2019, 116, 108558 .

AMA Style

Katalin Szabo, Francisc Vasile Dulf, Zorița Diaconeasa, Dan Cristian Vodnar. Antimicrobial and antioxidant properties of tomato processing byproducts and their correlation with the biochemical composition. LWT - Food Science and Technology. 2019; 116 ():108558.

Chicago/Turabian Style

Katalin Szabo; Francisc Vasile Dulf; Zorița Diaconeasa; Dan Cristian Vodnar. 2019. "Antimicrobial and antioxidant properties of tomato processing byproducts and their correlation with the biochemical composition." LWT - Food Science and Technology 116, no. : 108558.

Journal article
Published: 16 August 2019 in Microorganisms
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Used kitchen oil represents a feasible and renewable biomass to produce green biofuels such as biodiesel. Biodiesel production generates large amounts of by-products such as the crude glycerol fraction, which can be further used biotechnologically as a valuable nutrient for many microorganisms. In this study, we transesterified used kitchen oil with methanol and sodium hydroxide in order to obtain biodiesel and crude glycerol fractions. The crude glycerol fraction consisting of 30% glycerol was integrated into a bioreactor cultivation process as a nutrient source for the growth of Candida zeylanoides ATCC 20367. Cell viability and biomass production were similar to those obtained with batch cultivations on pure glycerol or glucose as the main nutrient substrates. However, the biosynthesis of organic acids (e.g., citric and succinic) was significantly different compared to pure glycerol and glucose used as main carbon sources.

ACS Style

Laura Mitrea; Floricuța Ranga; Florinela Fetea; Francisc Vasile Dulf; Alexandru Rusu; Monica Trif; Dan Cristian Vodnar. Biodiesel-Derived Glycerol Obtained from Renewable Biomass-A Suitable Substrate for the Growth of Candida zeylanoides Yeast Strain ATCC 20367. Microorganisms 2019, 7, 265 .

AMA Style

Laura Mitrea, Floricuța Ranga, Florinela Fetea, Francisc Vasile Dulf, Alexandru Rusu, Monica Trif, Dan Cristian Vodnar. Biodiesel-Derived Glycerol Obtained from Renewable Biomass-A Suitable Substrate for the Growth of Candida zeylanoides Yeast Strain ATCC 20367. Microorganisms. 2019; 7 (8):265.

Chicago/Turabian Style

Laura Mitrea; Floricuța Ranga; Florinela Fetea; Francisc Vasile Dulf; Alexandru Rusu; Monica Trif; Dan Cristian Vodnar. 2019. "Biodiesel-Derived Glycerol Obtained from Renewable Biomass-A Suitable Substrate for the Growth of Candida zeylanoides Yeast Strain ATCC 20367." Microorganisms 7, no. 8: 265.

Journal article
Published: 11 December 2018 in Molecules
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This study aimed to determine the chemical composition, fatty acids, volatile profile and phenolic compounds profiles from five wild edible mushrooms (Agaricus bisporus, Pleurotus ostreatus, Cantharellus cibarius, Boletus edulis, Lactarius piperatus) from Romania. The results indicated that the dried fruiting bodies of selected mushrooms were rich in proteins (36.24 g/100 g dw-Boletus edulis) and carbohydrates (62.45 g/100 g dw-Lactarius piperatus). 4-Hydroxybenzoic acid and cinnamic acid, were the main phenolic compound present in all selected species. Additionally, the fatty acid pattern included polyunsaturated acids in more than 60% of all fatty acids followed by monounsaturated fatty acids (30%). For the studied mushroom samples, the main volatile compounds identified by the gas chromatography-mass spectrometry were hexanal, benzaldehyde and dodecanoic acid. According to the obtained results, the fruiting bodies of selected Romanian mushrooms are a rich source of bioactive molecules indicating that they may be further exploited as functional ingredients in the composition of innovative food products.

ACS Style

Melinda Fogarasi; Sonia Ancuţa Socaci; Francisc Vasile Dulf; Zorița Maria Diaconeasa; Anca Corina Fărcaș; Maria Tofană; Cristina Anamaria Semeniuc. Bioactive Compounds and Volatile Profiles of Five Transylvanian Wild Edible Mushrooms. Molecules 2018, 23, 3272 .

AMA Style

Melinda Fogarasi, Sonia Ancuţa Socaci, Francisc Vasile Dulf, Zorița Maria Diaconeasa, Anca Corina Fărcaș, Maria Tofană, Cristina Anamaria Semeniuc. Bioactive Compounds and Volatile Profiles of Five Transylvanian Wild Edible Mushrooms. Molecules. 2018; 23 (12):3272.

Chicago/Turabian Style

Melinda Fogarasi; Sonia Ancuţa Socaci; Francisc Vasile Dulf; Zorița Maria Diaconeasa; Anca Corina Fărcaș; Maria Tofană; Cristina Anamaria Semeniuc. 2018. "Bioactive Compounds and Volatile Profiles of Five Transylvanian Wild Edible Mushrooms." Molecules 23, no. 12: 3272.

Journal article
Published: 29 November 2018 in Chemistry Central Journal
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Most chemical reactions produce unwanted by-products. In an effort to reduce environmental problems these by-products could be used to produce valuable organic chemicals. In biodiesel industry a huge amount of glycerol is generated, approximately 10% of the final product. The research group from University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca developed opportunities to produce l(+) lactic acid from the glycerol. The team is using the Rhizopus oryzae NRRL 395 bacteria for the fermentation of the glycerol. The purpose of the research is to improve the production of l(+) lactic acid in order to optimize the process. A predictive model obtained by neural networks is useful in this case. The main objective of the present work is to present the developed user-friendly application useful in modeling this fermentation process, in order to be used by people who are inexperienced with neural networks or specific software. Besides the interface for training of a new neural network in order to develop the model in some characteristic condition, the software also provides an interface for visualization of the results, useful in interpretation and as a tool for prediction.

ACS Style

Eva-H. Dulf; Dan Cristian Vodnar; Francisc-V. Dulf. Modeling tool using neural networks for l(+)-lactic acid production by pellet-form Rhizopus oryzae NRRL 395 on biodiesel crude glycerol. Chemistry Central Journal 2018, 12, 1 -9.

AMA Style

Eva-H. Dulf, Dan Cristian Vodnar, Francisc-V. Dulf. Modeling tool using neural networks for l(+)-lactic acid production by pellet-form Rhizopus oryzae NRRL 395 on biodiesel crude glycerol. Chemistry Central Journal. 2018; 12 (1):1-9.

Chicago/Turabian Style

Eva-H. Dulf; Dan Cristian Vodnar; Francisc-V. Dulf. 2018. "Modeling tool using neural networks for l(+)-lactic acid production by pellet-form Rhizopus oryzae NRRL 395 on biodiesel crude glycerol." Chemistry Central Journal 12, no. 1: 1-9.

Research article
Published: 04 August 2018 in Chemistry Central Journal
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The advanced biochemical characterisation of green, red lentil and wheat flours was performed by assessing their folic acid content as well as individual minerals, amino acids, fatty acids and volatile compounds. Moreover, a nutritionally improved wheat–lentil composite flour, with a content of 133.33 μg of folic acid/100 g, was proposed in order to assure the folic acid daily intake (200 μg) for an adult person. The wheat and lentil flours percentages used for the composite were calculated by using the equations for total material balance and folic acid content material balance. Bread was selected as model food for the composite flour due to its high daily intake (~ 250 g day−1) and to its great potential in biofortification. By this algorithm, two composite flours were developed, wheat–green lentil flour (22.21–77.79%) and wheat–red lentil flour (42.62–57.38%), their advanced biochemical characteristics being predicted based on the determined compositions of their constituents. The baking behaviour of the new developed wheat-lentils composite flours with optimised folic acid content was tested. In order to objectively compare the bread samples, texture profile analysis was considered the most relevant test. A good baking behaviour was observed for the wheat–red lentil bread, while for the wheat–green lentil composite flour, encouraging results were obtained.

ACS Style

Adriana Paucean; Ovidiu P. Moldovan; Vlad Mureșan; Sonia A. Socaci; Francisc V. Dulf; Ersilia Alexa; Simona M. Man; Andruţa E. Mureșan; Sevastița Muste. Folic acid, minerals, amino-acids, fatty acids and volatile compounds of green and red lentils. Folic acid content optimization in wheat-lentils composite flours. Chemistry Central Journal 2018, 12, 88 .

AMA Style

Adriana Paucean, Ovidiu P. Moldovan, Vlad Mureșan, Sonia A. Socaci, Francisc V. Dulf, Ersilia Alexa, Simona M. Man, Andruţa E. Mureșan, Sevastița Muste. Folic acid, minerals, amino-acids, fatty acids and volatile compounds of green and red lentils. Folic acid content optimization in wheat-lentils composite flours. Chemistry Central Journal. 2018; 12 (1):88.

Chicago/Turabian Style

Adriana Paucean; Ovidiu P. Moldovan; Vlad Mureșan; Sonia A. Socaci; Francisc V. Dulf; Ersilia Alexa; Simona M. Man; Andruţa E. Mureșan; Sevastița Muste. 2018. "Folic acid, minerals, amino-acids, fatty acids and volatile compounds of green and red lentils. Folic acid content optimization in wheat-lentils composite flours." Chemistry Central Journal 12, no. 1: 88.

Review
Published: 16 June 2018 in Microbial Cell Factories
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The goal of this research is the investigation of a way to maximize the production of docosahexaenoic acid (DHA) and β-carotene by optimizing the culture conditions of their sources, microalgae Schizochytrium limacinum and fungus Blakeslea trispora respectively, in a fermentation medium. The influencing factors in the fermentation process for producing DHA and β-carotene have proven to be: the concentration of carbon source (different glycerol crude and pure concentrations) for both of them, and in particular temperature for DHA and pH for β-carotene. Testing the effect of these parameters was determined: biomass, DHA and β-carotene concentration. The highest production by S. limacinum was obtained at 25 °C, while using a quantity of 90 g/L of glycerol (crude or pure) as a carbon source. Temperature was the main factor that influenced the biosynthesis of DHA. The quantification of DHA was made by GC–MS chromatography, followed by a purification process, with the end result of DHA in pure phase. The maximum quantities for β-carotene production were obtained with pH 7 and 60 g/L of crude glycerol. The results highlight the possibility of using crude glycerol as a low-cost substrates for growth of microalgae S. limacinum and of fungus B. trispora in order to obtain the crucial molecules: docosahexaenoic acid and β-carotene.

ACS Style

Maria Bindea; Bogdan Rusu; Alexandru Rusu; Monica Trif; Loredana Florina Leopold; Francisc Dulf; Dan Cristian Vodnar. Valorification of crude glycerol for pure fractions of docosahexaenoic acid and β-carotene production by using Schizochytrium limacinum and Blakeslea trispora. Microbial Cell Factories 2018, 17, 1 -13.

AMA Style

Maria Bindea, Bogdan Rusu, Alexandru Rusu, Monica Trif, Loredana Florina Leopold, Francisc Dulf, Dan Cristian Vodnar. Valorification of crude glycerol for pure fractions of docosahexaenoic acid and β-carotene production by using Schizochytrium limacinum and Blakeslea trispora. Microbial Cell Factories. 2018; 17 (1):1-13.

Chicago/Turabian Style

Maria Bindea; Bogdan Rusu; Alexandru Rusu; Monica Trif; Loredana Florina Leopold; Francisc Dulf; Dan Cristian Vodnar. 2018. "Valorification of crude glycerol for pure fractions of docosahexaenoic acid and β-carotene production by using Schizochytrium limacinum and Blakeslea trispora." Microbial Cell Factories 17, no. 1: 1-13.

Journal article
Published: 01 January 2018 in LWT - Food Science and Technology
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ACS Style

Francisc Vasile Dulf; Dan Cristian Vodnar; Eva-Henrietta Dulf; Zorita Diaconeasa; Carmen Socaciu. Liberation and recovery of phenolic antioxidants and lipids in chokeberry (Aronia melanocarpa) pomace by solid-state bioprocessing using Aspergillus niger and Rhizopus oligosporus strains. LWT - Food Science and Technology 2018, 87, 241 -249.

AMA Style

Francisc Vasile Dulf, Dan Cristian Vodnar, Eva-Henrietta Dulf, Zorita Diaconeasa, Carmen Socaciu. Liberation and recovery of phenolic antioxidants and lipids in chokeberry (Aronia melanocarpa) pomace by solid-state bioprocessing using Aspergillus niger and Rhizopus oligosporus strains. LWT - Food Science and Technology. 2018; 87 ():241-249.

Chicago/Turabian Style

Francisc Vasile Dulf; Dan Cristian Vodnar; Eva-Henrietta Dulf; Zorita Diaconeasa; Carmen Socaciu. 2018. "Liberation and recovery of phenolic antioxidants and lipids in chokeberry (Aronia melanocarpa) pomace by solid-state bioprocessing using Aspergillus niger and Rhizopus oligosporus strains." LWT - Food Science and Technology 87, no. : 241-249.