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Dr. Oana Pop
Department of Food Science University of Agricultural Sciences and Veterinary Medicine

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Review
Published: 28 June 2021 in Sustainability
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The fruits and vegetables processing industry is one of the most relevant food by-products, displaying limited commercial exploitation entailing economic and environmental problems. However, these by-products present a considerable amount of dietary fiber and prebiotics with important biological activities, such as gut microbiota modulation, lowering the glycemic load and replacing some unhealthy ingredients with an impact on food texture. Therefore, the international scientific community has considered incorporating their extracts or powders to preserve or fortify food products an area of interest, mainly because nowadays consumers demand the production of safer and health-promoting foods. In the present review, literature, mainly from the last 5 years, is critically analyzed and presented. A particular focus is given to utilizing the extracted dietary fibers in different food products and their impact on their characteristics. Safety issues regarding fruits and vegetables wastes utilization and anti-nutritional compounds impact were also discussed.

ACS Style

Corina Pop; Ramona Suharoschi; Oana Pop. Dietary Fiber and Prebiotic Compounds in Fruits and Vegetables Food Waste. Sustainability 2021, 13, 7219 .

AMA Style

Corina Pop, Ramona Suharoschi, Oana Pop. Dietary Fiber and Prebiotic Compounds in Fruits and Vegetables Food Waste. Sustainability. 2021; 13 (13):7219.

Chicago/Turabian Style

Corina Pop; Ramona Suharoschi; Oana Pop. 2021. "Dietary Fiber and Prebiotic Compounds in Fruits and Vegetables Food Waste." Sustainability 13, no. 13: 7219.

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.

Review
Published: 25 December 2020 in Sustainability
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One of the biggest challenges in managing the food sector during a pandemic crisis is sustaining a robust food security system and adopting the right strategies in correlating the consumers’ needs and requirements with those of food safety, the producers, the distribution chain, the economic environment, and waste management. The restrictions on people’s global movement, commodities, and services and the measures taken to reduce the spread of COVID-19 have disrupted food environments around the world and forced us to collectively redesign and optimize our systems using existing resources from a more sustainable perspective. This paper offers an overview of the implications of COVID-19 for the food supply chain and discusses several potential strategies for tackling short- and long-term adverse effects resulting from the pandemic.

ACS Style

Anca Farcas; Charis Galanakis; Carmen Socaciu; Oana Pop; Dorin Tibulca; Adriana Paucean; Mirela Jimborean; Melinda Fogarasi; Liana Salanta; Maria Tofana; Sonia Socaci. Food Security during the Pandemic and the Importance of the Bioeconomy in the New Era. Sustainability 2020, 13, 150 .

AMA Style

Anca Farcas, Charis Galanakis, Carmen Socaciu, Oana Pop, Dorin Tibulca, Adriana Paucean, Mirela Jimborean, Melinda Fogarasi, Liana Salanta, Maria Tofana, Sonia Socaci. Food Security during the Pandemic and the Importance of the Bioeconomy in the New Era. Sustainability. 2020; 13 (1):150.

Chicago/Turabian Style

Anca Farcas; Charis Galanakis; Carmen Socaciu; Oana Pop; Dorin Tibulca; Adriana Paucean; Mirela Jimborean; Melinda Fogarasi; Liana Salanta; Maria Tofana; Sonia Socaci. 2020. "Food Security during the Pandemic and the Importance of the Bioeconomy in the New Era." Sustainability 13, no. 1: 150.

Journal article
Published: 29 October 2020 in Surgical Oncology
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The accurate localization of small tumors of the digestive tract is of paramount importance in surgical oncology because it dictates the limits of resection and the extent of lymph node dissection. In this view, we have designed and fabricated a highly efficient sensing laparoscopic instrument focused on precise non-invasive extralumenal intraoperative detection of small colorectal or gastric tumors. The equipment is fully adapted for laparoscopic surgery and consists of an inductive proximity sensor encapsulated into a watertight stainless-steel case that is connected to an electronic functional block dimensionally scaled-down by the desired form and size for optimal surgical manipulation. The sensor-case unit and the electronic block are coupled together using a modular system which allows disconnection of the latter and sterilization by autoclavation of the former, followed by swift plugging of the electronic block just before surgery in a sterile-controlled environment. The instrument works in tandem with a modified endoscopic hemostatic clip which is attached endoscopically, before surgery, in the mucosa proximal and distal to the tumor. By scanning the serosal side of the digestive organ during the laparoscopic surgical procedure, the detector senses the modified clip and thus pinpoints to the location of the tumor. Additional engineering of the standard endoscopic hemostatic clips by coating them with various combinations of metallic alloys of Cu and Zn was necessary to improve the detection range and sensitivity without compromising on their functionality. The clips were also covered with nanometric layers of Au to ensure their biocompatibility. The ex-vivo dry-lab experiments showed a satisfactory detection distance which was later confirmed in ex-vivo wet-lab experiments on animal organs and human surgical specimens.

ACS Style

Adrian Calborean; Sergiu Macavei; Mihaela Mocan; Cătalin Ciuce; Adrian Cordos; Adriana Bintintan; Romeo Chira; Cosmin Pestean; Oana Pop; Lucian Barbu-Tudoran; George Dindelegan; Valeriu Surlin; Felix Nickel; Bogdan Mocan; Vasile Bintintan. Laparoscopic compatible device incorporating inductive proximity sensors for precise detection of gastric and colorectal small tumors. Surgical Oncology 2020, 35, 504 -514.

AMA Style

Adrian Calborean, Sergiu Macavei, Mihaela Mocan, Cătalin Ciuce, Adrian Cordos, Adriana Bintintan, Romeo Chira, Cosmin Pestean, Oana Pop, Lucian Barbu-Tudoran, George Dindelegan, Valeriu Surlin, Felix Nickel, Bogdan Mocan, Vasile Bintintan. Laparoscopic compatible device incorporating inductive proximity sensors for precise detection of gastric and colorectal small tumors. Surgical Oncology. 2020; 35 ():504-514.

Chicago/Turabian Style

Adrian Calborean; Sergiu Macavei; Mihaela Mocan; Cătalin Ciuce; Adrian Cordos; Adriana Bintintan; Romeo Chira; Cosmin Pestean; Oana Pop; Lucian Barbu-Tudoran; George Dindelegan; Valeriu Surlin; Felix Nickel; Bogdan Mocan; Vasile Bintintan. 2020. "Laparoscopic compatible device incorporating inductive proximity sensors for precise detection of gastric and colorectal small tumors." Surgical Oncology 35, no. : 504-514.

Review
Published: 11 October 2020 in Nutrients
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Nowadays, one of the most important research directions that concerns the scientific world is to exploit the earth’s resources in a sustainable way. Considering the increasing interest in finding new sources of bioactive molecules and functional products, many research studies focused their interest on demonstrating the sustainability of exploiting marine macroalgal biomass as feedstock for wastewater treatment and natural fertilizer, conversion into green biofuels, active ingredients in pharmaceutical and nutraceutical products, or even for the production of functional ingredients and integration in the human food chain. The objective of the present paper was to provide an overview on the recent progress in the exploitation of different macroalgae species as a source of bioactive compounds, mainly emphasizing the latter published data regarding their potential bioactivities, health benefits, and industrial applications.

ACS Style

Elena-Suzana Biris-Dorhoi; Delia Michiu; Carmen Pop; Ancuta Rotar; Maria Tofana; Oana Pop; Sonia Socaci; Anca Farcas. Macroalgae—A Sustainable Source of Chemical Compounds with Biological Activities. Nutrients 2020, 12, 3085 .

AMA Style

Elena-Suzana Biris-Dorhoi, Delia Michiu, Carmen Pop, Ancuta Rotar, Maria Tofana, Oana Pop, Sonia Socaci, Anca Farcas. Macroalgae—A Sustainable Source of Chemical Compounds with Biological Activities. Nutrients. 2020; 12 (10):3085.

Chicago/Turabian Style

Elena-Suzana Biris-Dorhoi; Delia Michiu; Carmen Pop; Ancuta Rotar; Maria Tofana; Oana Pop; Sonia Socaci; Anca Farcas. 2020. "Macroalgae—A Sustainable Source of Chemical Compounds with Biological Activities." Nutrients 12, no. 10: 3085.

Review
Published: 05 October 2020 in International Journal of Molecular Sciences
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It is known and accepted that the gut microbiota composition of an organism has an impact on its health. Many studies deal with this topic, the majority discussing gastrointestinal health. Adenomatous colon polyps have a high prevalence as colon cancer precursors, but in many cases, they are hard to diagnose in their early stages. Gut microbiota composition correlated with the presence of adenomatous colon polyps may be a noninvasive and efficient tool for diagnosis with a high impact on human wellbeing and favorable health care costs. This review is meant to analyze the gut microbiota correlated with the presence of adenomatous colon polyps as the first step for early diagnosis, prophylaxis, and treatment.

ACS Style

Oana Lelia Pop; Dan Cristian Vodnar; Zorita Diaconeasa; Magdalena Istrati; Adriana Bințințan; Vasile Virgil Bințințan; Ramona Suharoschi; Rosita Gabbianelli. An Overview of Gut Microbiota and Colon Diseases with a Focus on Adenomatous Colon Polyps. International Journal of Molecular Sciences 2020, 21, 7359 .

AMA Style

Oana Lelia Pop, Dan Cristian Vodnar, Zorita Diaconeasa, Magdalena Istrati, Adriana Bințințan, Vasile Virgil Bințințan, Ramona Suharoschi, Rosita Gabbianelli. An Overview of Gut Microbiota and Colon Diseases with a Focus on Adenomatous Colon Polyps. International Journal of Molecular Sciences. 2020; 21 (19):7359.

Chicago/Turabian Style

Oana Lelia Pop; Dan Cristian Vodnar; Zorita Diaconeasa; Magdalena Istrati; Adriana Bințințan; Vasile Virgil Bințințan; Ramona Suharoschi; Rosita Gabbianelli. 2020. "An Overview of Gut Microbiota and Colon Diseases with a Focus on Adenomatous Colon Polyps." International Journal of Molecular Sciences 21, no. 19: 7359.

Review
Published: 15 September 2020 in Foods
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Due to its similarity with human milk and its low allergenic properties, donkey milk has long been used as an alternative for infants and patients with cow’s milk protein allergy (CMPA). In addition, this milk is attracting growing interest in human nutrition because of presumed health benefits. It has antioxidant, antimicrobial, antitumoral, antiproliferative and antidiabetic activity. In addition, it stimulates the immune system, regulates the gastrointestinal flora, and prevents inflammatory diseases. Although all donkey milk components can contribute to functional and nutritional effects, it is generally accepted that the whey protein fraction plays a significant role. This review aims to highlight the active proteins and peptides of donkey milk in comparison with other types of milk, emphasizing their properties and their roles in different fields of health and food applications.

ACS Style

Reda Derdak; Souraya Sakoui; Oana Lelia Pop; Carmen Ioana Muresan; Dan Cristian Vodnar; Boutaina Addoum; Romana Vulturar; Adina Chis; Ramona Suharoschi; Abdelaziz Soukri; Bouchra El Khalfi. Insights on Health and Food Applications of Equus asinus (Donkey) Milk Bioactive Proteins and Peptides—An Overview. Foods 2020, 9, 1302 .

AMA Style

Reda Derdak, Souraya Sakoui, Oana Lelia Pop, Carmen Ioana Muresan, Dan Cristian Vodnar, Boutaina Addoum, Romana Vulturar, Adina Chis, Ramona Suharoschi, Abdelaziz Soukri, Bouchra El Khalfi. Insights on Health and Food Applications of Equus asinus (Donkey) Milk Bioactive Proteins and Peptides—An Overview. Foods. 2020; 9 (9):1302.

Chicago/Turabian Style

Reda Derdak; Souraya Sakoui; Oana Lelia Pop; Carmen Ioana Muresan; Dan Cristian Vodnar; Boutaina Addoum; Romana Vulturar; Adina Chis; Ramona Suharoschi; Abdelaziz Soukri; Bouchra El Khalfi. 2020. "Insights on Health and Food Applications of Equus asinus (Donkey) Milk Bioactive Proteins and Peptides—An Overview." Foods 9, no. 9: 1302.

Journal article
Published: 18 August 2020 in Nanomaterials
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In this study, the antibacterial activity of cerium oxide nanoparticles on two Gram-negative and three Gram-positive foodborne pathogens was investigated. CeO2 nanoparticles (CeO2 nps) were synthesized by a Wet Chemical Synthesis route, using the precipitation method and the Simultaneous Addition of reactants (WCS–SimAdd). The as-obtained precursor powders were investigated by thermal analysis (TG–DTA), to study their decomposition process and to understand the CeO2 nps formation. The composition, structure, and morphology of the thermally treated sample were investigated by FTIR, Raman spectroscopy, X-ray diffraction, TEM, and DLS. The cubic structure and average particle size ranging between 5 and 15 nm were evidenced. Optical absorption measurements (UV–Vis) reveal that the band gap of CeO2 is 2.61 eV, which is smaller than the band gap of bulk ceria. The antioxidant effect of CeO2 nps was determined, and the antibacterial test was carried out both in liquid and on solid growth media against five pathogenic microorganisms, namely Escherichia coli, Salmonella typhimurium, Listeria monocytogenes, Staphylococcus aureus, and Bacillus cereus. Cerium oxide nanoparticles showed growth inhibition toward all five pathogens tested with notable results. This paper highlights the perspectives for the synthesis of CeO2 nps with controlled structural and morphological characteristics and enhanced antibacterial properties, using a versatile and low-cost chemical solution method.

ACS Style

Oana L. Pop; Amalia Mesaros; Dan C. Vodnar; Ramona Suharoschi; Flaviu Tăbăran; Lidia Magerușan; István Sz. Tódor; Zoriţa Diaconeasa; Adriana Balint; Lelia Ciontea; Carmen Socaciu. Cerium Oxide Nanoparticles and Their Efficient Antibacterial Application In Vitro against Gram-Positive and Gram-Negative Pathogens. Nanomaterials 2020, 10, 1614 .

AMA Style

Oana L. Pop, Amalia Mesaros, Dan C. Vodnar, Ramona Suharoschi, Flaviu Tăbăran, Lidia Magerușan, István Sz. Tódor, Zoriţa Diaconeasa, Adriana Balint, Lelia Ciontea, Carmen Socaciu. Cerium Oxide Nanoparticles and Their Efficient Antibacterial Application In Vitro against Gram-Positive and Gram-Negative Pathogens. Nanomaterials. 2020; 10 (8):1614.

Chicago/Turabian Style

Oana L. Pop; Amalia Mesaros; Dan C. Vodnar; Ramona Suharoschi; Flaviu Tăbăran; Lidia Magerușan; István Sz. Tódor; Zoriţa Diaconeasa; Adriana Balint; Lelia Ciontea; Carmen Socaciu. 2020. "Cerium Oxide Nanoparticles and Their Efficient Antibacterial Application In Vitro against Gram-Positive and Gram-Negative Pathogens." Nanomaterials 10, no. 8: 1614.

Journal article
Published: 05 August 2020 in Polymers
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The effects of heat treatment and the addition of tarragon essential oil on physical and mechanical properties of films prepared with 5% whey protein isolate (WPI) and 5% glycerol were investigated in this study. Heat treatment of the film-forming solution caused increases in thickness, moisture content, swelling degree, water vapor permeability (WVP), b*-value, ΔE*-value, transmittance values in the 200–300-nm region, transparency, and puncture resistance of the film, but decreases in water solubility, L*-value, a*-value, transmittance values in the 350–800-nm region, and puncture deformation. When incorporated with tarragon essential oil, heat-treated films have the potential to be used as antimicrobial food packaging. The addition of tarragon essential oil in film-forming solution caused increases in moisture content, solubility in water, WVP, a*-value, b*-value, ΔE*-value, and transparency of the film; decreases in transmittance values in the range of 600–800 nm; and variations in swelling degree, L*-value, transmittance values in the range of 300–550 nm, puncture resistance, and puncture deformation. Nevertheless, different tendencies were noticed in UNT (untreated) and HT (heat-treated) films with regards to transparency, light transmittance, puncture resistance, and puncture deformation. Based on these findings, HT films show improved physical and mechanical properties and, therefore, are more suitable for food-packaging applications.

ACS Style

Maria-Ioana Socaciu; Melinda Fogarasi; Cristina Anamaria Semeniuc; Sonia Ancuţa Socaci; Mihaela Ancuţa Rotar; Vlad Mureşan; Oana Lelia Pop; Dan Cristian Vodnar. Formulation and Characterization of Antimicrobial Edible Films Based on Whey Protein Isolate and Tarragon Essential Oil. Polymers 2020, 12, 1748 .

AMA Style

Maria-Ioana Socaciu, Melinda Fogarasi, Cristina Anamaria Semeniuc, Sonia Ancuţa Socaci, Mihaela Ancuţa Rotar, Vlad Mureşan, Oana Lelia Pop, Dan Cristian Vodnar. Formulation and Characterization of Antimicrobial Edible Films Based on Whey Protein Isolate and Tarragon Essential Oil. Polymers. 2020; 12 (8):1748.

Chicago/Turabian Style

Maria-Ioana Socaciu; Melinda Fogarasi; Cristina Anamaria Semeniuc; Sonia Ancuţa Socaci; Mihaela Ancuţa Rotar; Vlad Mureşan; Oana Lelia Pop; Dan Cristian Vodnar. 2020. "Formulation and Characterization of Antimicrobial Edible Films Based on Whey Protein Isolate and Tarragon Essential Oil." Polymers 12, no. 8: 1748.

Review
Published: 01 August 2020 in Foods
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Fermentation continues to be the most common biotechnological tool to be used in cereal-based beverages, as it is relatively simple and economical. Fermented beverages hold a long tradition and have become known for their sensory and health-promoting attributes. Considering the attractive sensory traits and due to increased consumer awareness of the importance of healthy nutrition, the market for functional, natural, and non-alcoholic beverages is steadily increasing all over the world. This paper outlines the current achievements and technological development employed to enhance the qualitative and nutritional status of non-alcoholic fermented cereal beverages (NFCBs). Following an in-depth review of various scientific publications, current production methods are discussed as having the potential to enhance the functional properties of NFCBs and their safety, as a promising approach to help consumers in their efforts to improve their nutrition and health status. Moreover, key aspects concerning production techniques, fermentation methods, and the nutritional value of NFCBs are highlighted, together with their potential health benefits and current consumption trends. Further research efforts are required in the segment of traditional fermented cereal beverages to identify new potentially probiotic microorganisms and starter cultures, novel ingredients as fermentation substrates, and to finally elucidate the contributions of microorganisms and enzymes in the fermentation process.

ACS Style

Maria Valentina Ignat; Liana Claudia Salanță; Oana Lelia Pop; Carmen Rodica Pop; Maria Tofană; Elena Mudura; Teodora Emilia Coldea; Andrei Borșa; Antonella Pasqualone. Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages. Foods 2020, 9, 1031 .

AMA Style

Maria Valentina Ignat, Liana Claudia Salanță, Oana Lelia Pop, Carmen Rodica Pop, Maria Tofană, Elena Mudura, Teodora Emilia Coldea, Andrei Borșa, Antonella Pasqualone. Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages. Foods. 2020; 9 (8):1031.

Chicago/Turabian Style

Maria Valentina Ignat; Liana Claudia Salanță; Oana Lelia Pop; Carmen Rodica Pop; Maria Tofană; Elena Mudura; Teodora Emilia Coldea; Andrei Borșa; Antonella Pasqualone. 2020. "Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages." Foods 9, no. 8: 1031.

Review
Published: 07 July 2020
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Due to its similarity with human milk and its low allergenic properties, donkey milk has long been used as an alternative for infants and patients with cow's milk protein allergy. In addition, this milk is attracting growing interest in human nutrition because of presumed health benefits. It has antioxidant, antimicrobial, antitumoral, antiproliferative, and antidiabetic activity. Also, it stimulates the immune system, regulates the gastrointestinal flora, and prevents inflammatory diseases. Although all components of donkey milk can contribute to functional and nutritional effects, it is generally accepted that the whey protein fraction plays a major role. The purpose of this review is to highlight the active proteins and peptides of donkey milk in comparison with other types of milk, emphasizing their properties and their roles in different fields.

ACS Style

Reda Derdak; Oana Lelia Pop; Souraya Sakoui; Carmen Muresan; Dan Cristian Vodnar; Boutaina Addoum; Ramona Suharoschi; Romana Vulturar; Abdelaziz Soukri; Bouchra El Khalfi. Donkey Milk Bioactive Proteins and Peptides, Health and Food Applications – A review. 2020, 1 .

AMA Style

Reda Derdak, Oana Lelia Pop, Souraya Sakoui, Carmen Muresan, Dan Cristian Vodnar, Boutaina Addoum, Ramona Suharoschi, Romana Vulturar, Abdelaziz Soukri, Bouchra El Khalfi. Donkey Milk Bioactive Proteins and Peptides, Health and Food Applications – A review. . 2020; ():1.

Chicago/Turabian Style

Reda Derdak; Oana Lelia Pop; Souraya Sakoui; Carmen Muresan; Dan Cristian Vodnar; Boutaina Addoum; Ramona Suharoschi; Romana Vulturar; Abdelaziz Soukri; Bouchra El Khalfi. 2020. "Donkey Milk Bioactive Proteins and Peptides, Health and Food Applications – A review." , no. : 1.

Review
Published: 04 July 2020 in Nutrients
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Iron deficiency in the human body is a global issue with an impact on more than two billion individuals worldwide. The most important functions ensured by adequate amounts of iron in the body are related to transport and storage of oxygen, electron transfer, mediation of oxidation-reduction reactions, synthesis of hormones, the replication of DNA, cell cycle restoration and control, fixation of nitrogen, and antioxidant effects. In the case of iron deficiency, even marginal insufficiencies may impair the proper functionality of the human body. On the other hand, an excess in iron concentration has a major impact on the gut microbiota composition. There are several non-genetic causes that lead to iron deficiencies, and thus, several approaches in their treatment. The most common methods are related to food fortifications and supplements. In this review, following a summary of iron metabolism and its health implications, we analyzed the scientific literature for the influence of iron fortification and supplementation on the gut microbiome and the effect of probiotics, prebiotics, and/or synbiotics in iron absorption and availability for the organism.

ACS Style

Ioana Gabriela Rusu; Ramona Suharoschi; Dan Cristian Vodnar; Carmen Rodica Pop; Sonia Ancuța Socaci; Romana Vulturar; Magdalena Istrati; Ioana Moroșan; Anca Corina Fărcaș; Andreea Diana Kerezsi; Carmen Ioana Mureșan; Oana Lelia Pop. Iron Supplementation Influence on the Gut Microbiota and Probiotic Intake Effect in Iron Deficiency—A Literature-Based Review. Nutrients 2020, 12, 1993 .

AMA Style

Ioana Gabriela Rusu, Ramona Suharoschi, Dan Cristian Vodnar, Carmen Rodica Pop, Sonia Ancuța Socaci, Romana Vulturar, Magdalena Istrati, Ioana Moroșan, Anca Corina Fărcaș, Andreea Diana Kerezsi, Carmen Ioana Mureșan, Oana Lelia Pop. Iron Supplementation Influence on the Gut Microbiota and Probiotic Intake Effect in Iron Deficiency—A Literature-Based Review. Nutrients. 2020; 12 (7):1993.

Chicago/Turabian Style

Ioana Gabriela Rusu; Ramona Suharoschi; Dan Cristian Vodnar; Carmen Rodica Pop; Sonia Ancuța Socaci; Romana Vulturar; Magdalena Istrati; Ioana Moroșan; Anca Corina Fărcaș; Andreea Diana Kerezsi; Carmen Ioana Mureșan; Oana Lelia Pop. 2020. "Iron Supplementation Influence on the Gut Microbiota and Probiotic Intake Effect in Iron Deficiency—A Literature-Based Review." Nutrients 12, no. 7: 1993.

Book chapter
Published: 01 April 2020 in The Health Benefits of Foods - Current Knowledge and Further Development
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The rapid development in the food supply chain has led to increased interest for quality in the food sector. In the last two decades, the human health and food safety have become essential. Health problems are highly related to diet and nutritional habits. The connection between nutrition and the development of various health problems is even more noticeable when close attention is given to every age group. Regarding the chemical composition of foods, a large number of bioactive compounds present in plants, fruits, vegetables, dairy products, meat, and fish are currently known. Bioactive compounds from food play an important role in prevention of illnesses. Covering essential aspects of health benefits of foods, the present chapter underlies without being exhaustive, the potential of valuable compounds such as soy isoflavones, phytochemicals, polysaccharides, probiotics, prebiotics, lipids, and marine proteins to be used as an effective prevention strategy for developing various human cancers, cardiovascular diseases, diabetes, and metabolic disorders.

ACS Style

Liana Claudia Salanță; Alina Uifălean; Cristina-Adela Iuga; Maria Tofană; Janna Cropotova; Oana Pop; Carmen Rodica Pop; Mihaela Ancuța Rotar; Mirandeli Bautista-Ávila; Claudia Velázquez González. Valuable Food Molecules with Potential Benefits for Human Health. The Health Benefits of Foods - Current Knowledge and Further Development 2020, 1 .

AMA Style

Liana Claudia Salanță, Alina Uifălean, Cristina-Adela Iuga, Maria Tofană, Janna Cropotova, Oana Pop, Carmen Rodica Pop, Mihaela Ancuța Rotar, Mirandeli Bautista-Ávila, Claudia Velázquez González. Valuable Food Molecules with Potential Benefits for Human Health. The Health Benefits of Foods - Current Knowledge and Further Development. 2020; ():1.

Chicago/Turabian Style

Liana Claudia Salanță; Alina Uifălean; Cristina-Adela Iuga; Maria Tofană; Janna Cropotova; Oana Pop; Carmen Rodica Pop; Mihaela Ancuța Rotar; Mirandeli Bautista-Ávila; Claudia Velázquez González. 2020. "Valuable Food Molecules with Potential Benefits for Human Health." The Health Benefits of Foods - Current Knowledge and Further Development , no. : 1.

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: 07 June 2019 in Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology
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Utilization of new or unusual sources of nutrients has led to a wider market regarding food product diversity. The utilization of alfalfa in food products leads to an increase in nutrients as proteins, from macro elementary point of view and in polyphenols, chlorophylls, and carotenoids if is to look in the micro elementary system. The present paper proposes the increase of the bioavailability of alfalfa powder by adding in a raw vegan chocolate. Characteristics as total phenolic content, antioxidant activity, FTIR fingerprint, and antimicrobial activity were investigated.

ACS Style

Raluca Țiplea; Ramona Suharoschi; Loredana Leopold; Florinela Fetea; Sonia Ancuța Socaci; Dan Cristian Vodnar; Oana Lelia Pop. Alfalfa Leaf Powder and its Potential Utilisation in Raw Vegan Chocolate. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 2019, 76, 76 -79.

AMA Style

Raluca Țiplea, Ramona Suharoschi, Loredana Leopold, Florinela Fetea, Sonia Ancuța Socaci, Dan Cristian Vodnar, Oana Lelia Pop. Alfalfa Leaf Powder and its Potential Utilisation in Raw Vegan Chocolate. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology. 2019; 76 (1):76-79.

Chicago/Turabian Style

Raluca Țiplea; Ramona Suharoschi; Loredana Leopold; Florinela Fetea; Sonia Ancuța Socaci; Dan Cristian Vodnar; Oana Lelia Pop. 2019. "Alfalfa Leaf Powder and its Potential Utilisation in Raw Vegan Chocolate." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 76, no. 1: 76-79.

Journal article
Published: 24 November 2017 in International Journal of Molecular Sciences
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Probiotics are bacteria that can provide health benefits to consumers and are suitable to be added to a variety of foods. In this research, viability of immobilized Lactobacillus casei in alginate with or without sea buckthorn lipid extract were studied during heat treatment and with an in vitro gastrointestinal model. The characterization of the lipid extract was also done using the UV-Vis spectrometry (UV-Vis), high-performance liquid chromatography photodiode array detection method (HPLC-PDA), gas chromatography coupled with mass spectrometry (GS-MS) and Cryo scanning electron microscopy (Cryo-SEM). During heat treatment, the entrapped probiotic cells proved high viability (>6 CFU log/g), even at temperatures above 50 °C. The rich in monounsaturated fatty acids sea buckthorn fraction improved the in vitro digestion passage regarding the probiotic viability. The survival of the probiotic cells was 15% higher after 2 h in the acidic medium of the simulated gastric fluid in the sample where L. casei was encapsulated with the sea buckthorn extract compared with the samples where no extract was added. Thus, this approach may be effective for the future development of probiotic-supplemented foods as foods with health welfare for the consumers.

ACS Style

Oana Lelia Pop; Francisc Vasile Dulf; Lucian Cuibus; Marta Castro Giraldez; Pedro J. Fito; Dan Cristian Vodnar; Cristina Coman; Carmen Socaciu; Ramona Suharoschi. Characterization of a Sea Buckthorn Extract and Its Effect on Free and Encapsulated Lactobacillus casei. International Journal of Molecular Sciences 2017, 18, 2513 .

AMA Style

Oana Lelia Pop, Francisc Vasile Dulf, Lucian Cuibus, Marta Castro Giraldez, Pedro J. Fito, Dan Cristian Vodnar, Cristina Coman, Carmen Socaciu, Ramona Suharoschi. Characterization of a Sea Buckthorn Extract and Its Effect on Free and Encapsulated Lactobacillus casei. International Journal of Molecular Sciences. 2017; 18 (12):2513.

Chicago/Turabian Style

Oana Lelia Pop; Francisc Vasile Dulf; Lucian Cuibus; Marta Castro Giraldez; Pedro J. Fito; Dan Cristian Vodnar; Cristina Coman; Carmen Socaciu; Ramona Suharoschi. 2017. "Characterization of a Sea Buckthorn Extract and Its Effect on Free and Encapsulated Lactobacillus casei." International Journal of Molecular Sciences 18, no. 12: 2513.

Journal article
Published: 10 December 2015 in Notulae Botanicae Horti Agrobotanici Cluj-Napoca
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In this article, several applications of materials in food packaging and food safety are reviewed, including: polymers as high barrier packaging materials, natural substances as potent antimicrobial agents, and the efficiency of antimicrobial films in food industry. Active antimicrobial food packaging systems are supposed not only to passively protect food products against environmental factors, but also to inhibit or retard microbial growth on the food surface, extending the shelf life of products. Edible films can be incorporated into conventional food packaging systems with a dual purpose as an edible and antimicrobial component. Applications of antimicrobial films to fruits, vegetables and meat products have received increasing interest because films can serve as carriers for various natural antimicrobials that can maintain fresh quality, extend product shelf life and reduce the risk of pathogen growth. In the future, eco-friendly antimicrobial packaging films are promising food packaging materials because its biodegradability provides sustainable development for a modern community.In this article, several applications of materials in food packaging and food safety are reviewed, including: polymers as high barrier packaging materials, natural substances as potent antimicrobial agents, and the efficiency of antimicrobial films in food industry. Active antimicrobial food packaging systems are supposed not only to passively protect food products against environmental factors, but also to inhibit or retard microbial growth on the food surface, extending the shelf life of products. Edible films can be incorporated into conventional food packaging systems with a dual purpose as an edible and antimicrobial component. Applications of antimicrobial films to fruits, vegetables and meat products have received increasing interest because films can serve as carriers for various natural antimicrobials that can maintain fresh quality, extend product shelf life and reduce the risk of pathogen growth. In the future, eco-friendly antimicrobial packaging films are promising food packaging materials because its biodegradability provides sustainable development for modern community.

ACS Style

Dan Cristian Vodnar; Oana Lelia Pop; Francisc Vasile Dulf; Carmen Socaciu. Antimicrobial Efficiency of Edible Films in Food Industry. Notulae Botanicae Horti Agrobotanici Cluj-Napoca 2015, 43, 302-312 .

AMA Style

Dan Cristian Vodnar, Oana Lelia Pop, Francisc Vasile Dulf, Carmen Socaciu. Antimicrobial Efficiency of Edible Films in Food Industry. Notulae Botanicae Horti Agrobotanici Cluj-Napoca. 2015; 43 (2):302-312.

Chicago/Turabian Style

Dan Cristian Vodnar; Oana Lelia Pop; Francisc Vasile Dulf; Carmen Socaciu. 2015. "Antimicrobial Efficiency of Edible Films in Food Industry." Notulae Botanicae Horti Agrobotanici Cluj-Napoca 43, no. 2: 302-312.

Journal article
Published: 21 May 2015 in Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology
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An emerging topic of our days is nanoscience and nanotechnology successfully applied in the food industry. Characteristics such as size, surface area and morphology can modify the basic properties and the chemical reactivity of the nanomaterials. The breakthrough of innovative materials, processes, and phenomena at the nanoscale, as well as the progress of new experimental and theoretical techniques for research, supply novel opportunities for the expansion of original nanosystems and nanostructured materials. These study examine two types of nanoparticles, namely cerium oxide nanoparticles (CeO2 NP) and natural zeolites. In view of the importance of CeO2 NP in various biological applications, the primary objective of this study is to characterise four samples of CeO2 NP in order to understand the role of the synthesis process in the final product. Nanocrystalline natural zeolites are materials with interesting properties which allows them to be used as adjuvant in many therapies. The characterisation of CeO2 NP and two types of natural zeolites using Fourier Transform Infrared (FT-IR) spectroscopy is described. Therefore, this study examined two types of nanomaterials, namely cerium oxide nanoparticles and zeolites, for further applications on microorganisms and living cells.

ACS Style

Oana Lelia Pop; Zoriţa Diaconeasa; Amalia Mesaroş; Dan Cristian Vodnar; Lucian Cuibus; Lelia Ciontea; Carmen Socaciu. FT-IR Studies of Cerium Oxide Nanoparticles and Natural Zeolite Materials. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 2015, 72, 50-55 .

AMA Style

Oana Lelia Pop, Zoriţa Diaconeasa, Amalia Mesaroş, Dan Cristian Vodnar, Lucian Cuibus, Lelia Ciontea, Carmen Socaciu. FT-IR Studies of Cerium Oxide Nanoparticles and Natural Zeolite Materials. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology. 2015; 72 (1):50-55.

Chicago/Turabian Style

Oana Lelia Pop; Zoriţa Diaconeasa; Amalia Mesaroş; Dan Cristian Vodnar; Lucian Cuibus; Lelia Ciontea; Carmen Socaciu. 2015. "FT-IR Studies of Cerium Oxide Nanoparticles and Natural Zeolite Materials." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 72, no. 1: 50-55.

Journal article
Published: 21 May 2015 in Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology
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It is reported that probiotics provide several health benefits as they help in maintaining a good balance and composition of intestinal flora, and increase the resistance against invasion of pathogens. Ensuring adequate dosages of probiotics at the time of consumption is a challenge, because several factors during processing and storage affect the viability of probiotic organisms. Major emphasis has been given to protect the microorganisms with the help of encapsulation technique, by addition of different protectants. In this study, probiotic cells (Bifidobacterium lactis 300B) were entrapped in alginate/pullulan microspheres. In the encapsulation formula glycerol was used as cryoprotectant in the freeze drying process for long time storage. It was observed that the survival of Bifidobacterium lactis 300B when encapsulated without cryoprotectant was higher than the formula with glycerol in the fresh obtained microspheres. The addition of glycerol was in order to reduce the deep freezing and freeze drying damages. In the chosen formulations, glycerol did not proved protection for the entrapped probiotic cells in the freeze drying process, for which the use of glycerol as cryoprotectant for alginate/pullulan Bifidobacterium lactis 300B entrapment is not recommended.

ACS Style

Oana Lelia Pop; Zoriţa Diaconeasa; Brandau Thorsten; Oana Ciuzan; Doru Pamfil; Dan Cristian Vodnar; Carmen Socaciu. Effect of Glycerol, as Cryoprotectant in the Encapsulation and Freeze Drying of Microspheres Containing Probiotic Cells. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 2015, 72, 27-32 .

AMA Style

Oana Lelia Pop, Zoriţa Diaconeasa, Brandau Thorsten, Oana Ciuzan, Doru Pamfil, Dan Cristian Vodnar, Carmen Socaciu. Effect of Glycerol, as Cryoprotectant in the Encapsulation and Freeze Drying of Microspheres Containing Probiotic Cells. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology. 2015; 72 (1):27-32.

Chicago/Turabian Style

Oana Lelia Pop; Zoriţa Diaconeasa; Brandau Thorsten; Oana Ciuzan; Doru Pamfil; Dan Cristian Vodnar; Carmen Socaciu. 2015. "Effect of Glycerol, as Cryoprotectant in the Encapsulation and Freeze Drying of Microspheres Containing Probiotic Cells." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 72, no. 1: 27-32.

Journal article
Published: 14 May 2015 in Journal of Food Process Engineering
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Lactobacillus plantarum ATCC 8014 was separately encapsulated with pectin and inulin as prebiotics, and lucerne green juice in alginate‐coated chitosan microcapsules. Further, they were tested for the efficiency of improving the viability compared to free cells under in vitro acidic conditions. Results indicated significant improvement (P < 0.05) in survival of co‐encapsulated cells when exposed to acidic (pH 1.5) and bile (4.5% bile salts) conditions. The encapsulated cells showed about 88.95% survivability in simulated gastric environment, while the samples where the prebiotics and lucerne green juice were used showed about 90.5% of survivability in the same conditions. Moreover, in these samples, the number of viable probiotic cells did not significantly decrease after the first 30 min in simulated gastric juice, but even more, a constantly increase was observed until the end of the 120 min in the same environment. The great potential of lucerne green juice is underlined. The probiotic cells are susceptible to loss of viability and death during processing and storage of food and during their passage through gastrointestinal tract. In order to gain the maximum capacity and optimal activity from these probiotic cells, it is compulsory that they are provided with appropriate conditions for growth and metabolism and at the same time protected from unfriendly environmental conditions to which they are exposed to. Precisely for this reason, in this research, more complex probiotic and prebiotic protective systems have been developed.

ACS Style

Oana L. Pop; Dan C. Vodnar; Ramona Suharoschi; Elena Mudura; Carmen Socaciu. L. plantarum ATCC 8014 Entrapment with Prebiotics and Lucerne Green Juice and Their Behavior in Simulated Gastrointestinal Conditions. Journal of Food Process Engineering 2015, 39, 433 -441.

AMA Style

Oana L. Pop, Dan C. Vodnar, Ramona Suharoschi, Elena Mudura, Carmen Socaciu. L. plantarum ATCC 8014 Entrapment with Prebiotics and Lucerne Green Juice and Their Behavior in Simulated Gastrointestinal Conditions. Journal of Food Process Engineering. 2015; 39 (5):433-441.

Chicago/Turabian Style

Oana L. Pop; Dan C. Vodnar; Ramona Suharoschi; Elena Mudura; Carmen Socaciu. 2015. "L. plantarum ATCC 8014 Entrapment with Prebiotics and Lucerne Green Juice and Their Behavior in Simulated Gastrointestinal Conditions." Journal of Food Process Engineering 39, no. 5: 433-441.