Hemp (Cannabis sativa L.) seeds contain a high concentration of proteins and biologically active compounds. The protein content is even higher in case of lipid part removal in oil production. The remaining part is considered a leftover, usually being used in animal feed. The aim of this study was to investigate the physicochemical composition of hemp seed cake flour, its nutritional quality and its impact on bread quality parameters. The properties of hemp seed cake flour were assessed in terms of protein quality, mineral composition, polyphenols and antioxidant activity. Hemp seed cake proved to be an important source of high-quality protein (31.62% d.m.) with the presence of eight essential amino acids. The biologically active potential of hemp seed cake has been demonstrated by the high content of polyphenols, especially those from the Cannabisin group. Hemp seed cake flour was incorporated in wheat flour at levels from 5 to 40% (w/w) to investigate its influence on bread quality parameters. The addition of hemp seed cake flour increased the total phenol content of bread, thus greatly enhancing the antioxidant activity. The protein content of bread was found to be enhanced from 11.11% d.m (control sample) to 18.18% d.m (for sample with 40% hemp seed cake flour). On the other hand, the addition of hemp seed cake flour led to decreased bread porosity, increased hardness and decreased resilience in the seed cake. Although, all bread samples recorded sensorial attributes ranging between “slightly like” and “like it very much”.

Romanian beekeeping faces a lot of challenges nowadays due to the problems related to climate change, the use of pesticides in agriculture, but also to the pandemic crisis. In this context, organic beekeeping represents an important alternative to traditional apicultural practices. The purpose of the study was to present the current situation of organic beekeeping in Romania, but also to identify some aspects related to sustainability. The research methodology was based on secondary and primary data. An online survey was conducted in 2020 on a sample of 433 Romanian beekeepers. The main findings showed that the majority of participants were aware of organic principles and were familiar with the concept of sustainability in beekeeping. However, only a small percentage of beekeepers were certified in the organic system. The evaluation of the concept of sustainability showed that the most important factor for the surveyed beekeepers was the environmental aspect, followed by the economic and social components. The pandemic crisis has negatively impacted the beekeepers’ activities due to travel restrictions and the limited access to the apiaries. If, in economic terms, they were affected by the sales drop in the first months of the crisis, there were also some positive effects such as the increase in demand for health-related products.

Wine lees, the second most significant by-product of winemaking after grape pomace, have received relatively little attention regarding their potential for valorization. Despite their rich content in bioactive components such as β-glucans, industrial utilization faces challenges, particularly due to variability in their composition. This inconsistency impacts the reliability and standardization of final products, limiting broader adoption in industrial applications. β-Glucans are dietary fibers or polysaccharides renowned for their diverse bioactive properties, including immunomodulatory, antioxidant, anti-inflammatory, antitumor, and cholesterol- and glucose-lowering effects. They modulate the immune system by activating Dectin-1 and TLR receptors on immune cells, enhancing phagocytosis, cytokine production, and adaptive immune responses. Their antioxidant activity arises from neutralizing free radicals and reducing oxidative stress, thereby protecting cells and tissues. β-Glucans also exhibit antitumor effects by inhibiting cancer cell growth, inducing apoptosis, and preventing angiogenesis, the formation of new blood vessels essential for tumor development. Additionally, they lower cholesterol and glucose levels by forming a viscous gel in the intestine, which reduces lipid and carbohydrate absorption, improving metabolic health. The biological activity of β-glucans varies with their molecular weight and source, further highlighting their versatility and functional potential. This study investigates how grape variety, vinification technology and extraction methods affect the yield and properties of β-glucans extracted from wine lees. The physico-chemical and mineral composition of different wine lees were analyzed, and two extraction methods of β-glucans from wine lees were tested: acid-base extraction and autolysis. These two methods were also tested under ultrasound-assisted conditions at different frequencies, as well as without the use of ultrasound. The β-glucan yield and properties were evaluated under different conditions. FTIR spectroscopy was used to assess the functional groups and structural characteristics of the β-glucans extracted from the wine lees, helping to confirm their composition and quality. Rheological behavior of the extracted β-glucans was also assessed to understand the impact of extraction method and raw material origin. The findings highlight that vinification technology significantly affects the composition of wine lees, while both the extraction method and yeast origin influence the yield and type of β-glucans obtained. The autolysis method provided higher β-glucan yields (18.95 ± 0.49% to 39.36 ± 0.19%) compared to the acid–base method (3.47 ± 0.66% to 19.76 ± 0.58%). FTIR spectroscopy revealed that the β-glucan extracts contain a variety of glucan and polysaccharide types, with distinct β-glucans (β-1,4, β-1,3, and β-1,6) identified through specific absorption peaks. The rheological behavior of suspensions exhibited pseudoplastic or shear-thinning behavior, where viscosity decreased significantly as shear rate increased. This behavior, observed across all β-glucan extracts, is typical of polymer-containing suspensions. These insights are critical for optimizing β-glucan extraction processes, supporting sustainability efforts and waste valorization in the wine industry. Efficient extraction of β-glucans from natural sources like wine lees offers a promising path toward their industrial application as valuable functional compounds.

This review aims to share the history of bees and the use of honey as the only natural sweetener available to mankind for more than 40,000 years. At the same time, the characteristic of the beekeeping sector is presented, highlighting the top honey producers worldwide. The botanical origin of honey is the basis for the characterization of the 14 types of honey presented. Honey standards were analyzed to provide an overview of quality and physico-chemical indices. The data indicated in the national and regional honey standard are identical to the data for the international Codex Alimentarius standard. After the comparative analysis of these 3 sources, no significant deviations were identified. The tendencies of using honey from ancient times as a nutritious food product, as a preservative, as a medicine for treating various diseases and for performing certain rituals, etc. were highlighted. At the same time, the population must be encouraged to consume this incomparable bee product.

The article addresses the issue of food waste, which presents a global problem that has recently become even more important on the public and political agenda. The importance of this topic will continue to grow, especially given the need to feed a growing world population. At the same time, in the pandemic conditions created by Covid-19, it presents a major challenge at the international level, both from a health and social point of view, enormously affecting the economies and all industrial sectors, including agriculture, food production, and especially food consumption and food waste. Food is a precious commodity, and its production can require significant resources. Current estimations indicate that around one third of food produced worldwide for human consumption is wasted or lost, which generates significant economic and environmental costs. Food waste is a problem that occurs throughout the food chain and therefore measures should target all its components, with potential benefits for all parties involved. Although there are a number of EU policies that can help combat food waste, this potential is not being made the most of and the opportunities offered have not yet been exploited.

The study was conducted to study the sustainability and enhanced nutrition gains obtained from incorporating grape skin powder (GSP) extracted from both Fetească Neagră and Rară Neagră grape varieties into yogurt. Grape skins are major leftovers from wineries, having high amounts of phenolic compounds and dietary fiber responsible for their ability to improve the characteristics of food. The research aimed to evaluate the effect of GSP addition at varying concentrations (0.5%, 1.0%, and 1.5%) on the yogurt’s physicochemical properties, antioxidant activity, color parameters, and sensory attributes. Analysis revealed that both Fetească Neagră and Rară Neagră GSP increased the total phenolic content and antioxidant activity; however, Fetească Neagră showed greater improvements, with TPC reaching 1.52 mg GAE/100 g and DPPH inhibition up to 26.63%. Although slightly lower, TPC rose to 1.43 mg GAE/100 g and DPPH inhibition increased to 18.93% with Rară Neagră enhancing these parameters conversely. Color changes were observed in fortified yogurts where lightness decreased (L*) and redness increased (a*) due to the pH-dependent anthocyanin stability. Syneresis, indicative of yogurt’s water-holding capacity, was reduced at higher concentrations of GSP from both varieties, suggesting improved textural integrity. Sensory evaluation indicated that consumers generally favored yogurts with lower concentrations of GSP. Yogurts fortified with Fetească Neagră GSP received higher overall preference, while those with Rară Neagră GSP were also well-received for their distinct flavor profiles when used at suitable levels. These results show that GSP from both types of grapes improves the nutritional value of yogurt and complies with the principles of sustainable food production through reutilizing agro-industrial waste.