Every year, the global food industry produces a significant number of wastes and by-products from a variety of sources. By-products from the food-processing sector are produced in large quantities, and because of their undesirable qualities, they are frequently wasted, losing important resources. In order to pursue a circular economy that refers to waste reduction and effective waste management, by-products valorization recently received increased interest. By-products are rich in bioactive compounds and can be used in various industrial applications for health promotion and nutritional benefits. A novel step in its sustainable application is the use of these inexpensive waste agri-food by-products to create the value-added products. The present review intended to summarize the different types of agro-industrial by-products and their properties and highlight their nutritional composition and potential health benefits. Applications of agri-food by-products in foods as well as the potential health and sustainability implications of by-products in food products were also covered. According to research, agri-food by-products can be added to a variety of food to increase their bioactive profile, fiber content, and antioxidant capacity while maintaining good sensory acceptability. Overall, the sustainability of the agri-food chain and consumer health can both benefit from the use of agri-food by-products in food formulation.

The world-wide-dispersed Rhododendron is a tiny, evergreen plant with vivid red or pale pink blossoms that is a member of the Ericaceae family and is well-known for its stunning flowers. To improve yogurt’s nutritional profile and sensory qualities, this study investigates an innovative application of Rhododendron flower powder (RFP). The potential health benefits of Rhododendron flowers, which are a rich source of bioactive compounds such as polyphenols and antioxidants, have attracted attention. Consequently, the physicochemical, phytochemical, and sensory qualities of fortifying yogurt with RFP at various concentrations were studied. The results showed that the texture and color of the yogurt were highly influenced by the addition of RFP. The addition of this functional ingredient also resulted in a significant increase in the yogurt’s polyphenol content and antioxidant capacity. These findings demonstrate the suitability of RFP in yogurt formulations as a functional food ingredient, being a good source of phenolics.

The present study evaluates the influence of gender and age-class on the carcass traits, meat chemical composition, and fatty acid profiles of randomly hunt-harvested wild boars from Romania’s Frasin District hunting area, which is an important part of the stock density management strategy. Only 76 wild boars were chosen to participate in the experimental design from a total of 94 wild boars hunted over seven winter seasons, based on two main criteria: right carcass part intact and animal health status (suitable for human consumption) as determined by the veterinary health notice issued by the Food Safety Authority, with all wild boars being evaluated before slaughtering. After sanitary inspection and within the first 24 h postmortem, meat samples were taken in duplicate from the right side of wild boar carcasses (m. Biceps femoris). The aim of this study was to compare the carcass characteristics, chemical composition, and fatty acid profile of wild boar Biceps femoris muscle obtained from the right side of carcasses, as well as the effects of gender, age-class, and their interaction on these traits, in a context where venison is frequently regarded as organic food by consumers due to the natural habitat in which wild animals live. The age of the animals had an effect on the postmortem undressed warm and cold carcass weights (p ≤ 0.05). Considering the proximal chemical composition, only the intramuscular fat (IMF) content was higher in adult meat samples compared to young animals. C18:1 n-9 was the most abundant fatty acid in wild boar meat, followed by C16:0, C18:2 n-6, and C18:0. For IMF content, gender, age class, and their interaction influenced mainly MUFA fatty acids, in particular C16:1 n-9, C20:1 n-9 and C22:1 n-9, and also PUFA fatty acids C18:3 n-6, C20:3 n-3, C20:4 n-6, C20:5 n-3, C22:4 n-6, and C22:5 n-6. The appropriate amounts of individual fatty acids in the muscles of the wild boars translate into a ratio of P/S acids that promotes health as a bio-alternative resource of meat.

The study’s objective was to investigate changes in the fatty acid composition of cow milk in general and in 80 Romanian Spotted cows’ husbandry and feeding systems in particular (grazing–GC group vs. stabulation–SC group). The ultimate objective was to determine if the changes that happened in the milk also transferred to the finished product. Also, the influence of the quality of raw milk produced by both systems was evaluated when yogurt was made from it. The milk was gathered in May, July and September and used for both the yogurt-making process and the study, which lasted from May to October. In comparison to milk from SC, milk from grazed caws had larger percentages of fat and dry matter throughout the summer (GC) season. Moreover, pasture-based rations (MGC) contained more PUFA than MCS did. Data research revealed that not only do factors such as milk origin and initial quality have a substantial impact on yogurt quality parameters, but also technologies such as milk fermentation have a considerable impact on the fatty acid profile of yogurt. In comparison to cows kept permanently in stables, grazed cows (MGC) had fat with a lower concentration of saturated fatty acids and a higher proportion of rumenic, vaccenic and oleic acids (MSC). When fresh milk is processed into yogurt and other dairy products, the fatty acid profiles alter, with saturated fatty acids predominating over unsaturated ones. The findings show that pasture-fed cows have a positive impact on milk quality, particularly in terms of fatty acid profile, as well as on yogurt’s ultimate nutritional and dietary quality.

Introduction: The level of essential minerals in meat is an important factor in human nutrition and health. Meat from responsibly managed wildlife is an alternative raw material with considerable nutritional benefits. Meat from hunted animals has essential and non-essential elements for the human body. It is important to carefully monitor the levels of heavy metals accumulated in the tissues of hunted animals in polluted areas to ensure food safety and environmental contamination. High levels of heavy metals in food and the environment can pose a danger to human health.Methods: The study aims to investigate the levels of essential mineral elements and heavy metals in the muscle tissue and organs of wild boar harvested through the herd density control plan over the last decade in north-eastern Romania.Results and discussion: The statistical analysis indicates that the age of the animals had a significant impact on Fe, Cu, and Zn levels in Longissimus lumborum. In the kidney a highly significant difference in Fe content by sex, with males showing higher values than females. The sex was shown to significantly influence the Mg levels. However, there are concerns about the accumulation of heavy metals such as Lead (Pb) and Cadmium (Cd), which may hurt the health of game meat consumers in the study area. Cd level it shows significant differences according to both age and sex, with higher concentrations in adults and males. Statistical analysis shows a negative correlation between Fe and Zn concentrations in muscle samples, while a positive correlation was found between Fe and Mn in kidney samples. There was also a positive association between Zn and Cu in muscle samples, but a negative association in kidney samples. Principal component analysis shows significant variation in essential element and heavy metals data between muscle and kidney samples. The loading plot shows a direct correlation between Pb and Cu and between Pb and Cd. However, an opposite correlation also is observed between Cu and Mg, Cd and Mg, and Pb and Mg. HQ (Hazard Quotient) for children compared to adults indicates a potentially higher risk associated with meat consumption among children because children are more vulnerable than adults. We report for the first time, to the best authors’ knowledge, various levels of essential minerals and exceeded maximum admitted level of heavy metals in the muscle tissues and kidneys of Sus scrofa ferus from Romania intended for human consumption, moreover, our findings highlight the need for strict monitoring and implementation of appropriate corrective measures, given the significant percentages of muscle and kidney samples exceeding the allowable limits for two of the most common toxic metals in the environment.

The study's objective was to investigate changes in the fatty acid composition of cow milk in general and in 80 Romanian Spotted cows' husbandry and feeding systems in particular (grazing – GC group vs. stabulation – SC group). The ultimate objective was to determine if the changes that happened in the milk also transferred to the finished product. Also, the influence of the raw milk quality produced by both systems was evaluated when yogurt was made from it. The milk was gathered in May, July, and September and used for both the yogurt-making process and the study, which lasted from May to October. As comparison to milk from SC, milk from grazed caws had larger percentages of fat and dry matter throughout the summer (GC) season. Moreover, pasture-based rations (MGC) contained more PUFA than MCS did. Data research revealed that not only do factors like milk origin and initial quality have a substantial impact on yogurt quality parameters, but also technologies like milk fermentation have a considerable impact on the fatty acid profile of yogurt. As comparison to cows kept permanently in stables, grazed cows (MGC) had fat with a lower concentration of saturated fatty acids and a higher proportion of rumenic, vaccenic, and oleic acids (MSC). When fresh milk is processed into yogurt and other dairy products, the fatty acid profiles alter, with saturated fatty acids predominating over unsaturated ones. The findings show that pasture-fed cows have a positive impact on milk quality, particularly in terms of fatty acid profile, as well as on yogurt's ultimate nutritional and dietary quality.