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.

Pumpkin, a nutritious and economical product with health benefits, is harvested worldwide. This study investigates the feasibility of incorporating fiber-, carotenoid-, and mineral-rich pumpkin pomace powder (PPP), a by-product of pumpkin processing, into whey cheese to enhance its nutritional profile without affecting consumer acceptability. The cheese was enhanced with varying concentrations of PPP (3% and 6%), and each variant was analyzed for its nutritional content, minerals, phytochemicals, color, and sensory properties. The results demonstrate that PPP addition increased the phytochemicals (45.44–82.83 mg GAE/100 g dw) and antioxidant activity (470.25–977.41 µmol TE/g dw) of the enriched cheese. The findings show that the addition of PPP improved the nutritional, color, and minerals of the enhanced whey cheese. The sensory evaluation indicates that with up to a 3% addition of PPP, the obtained cheese was well-received by consumers, who appreciated the subtle changes in flavor and the enhanced color of the product. The structural analysis reveals that including PPP improved the moisture retention of the cheese, contributing to a creamier texture, which is a desirable attribute in cheese. The study concludes that PPP can be effectively used to enrich cheese, offering a phytochemical-enriched cheese that caters to health-conscious consumers while also addressing the issue of food waste in the pumpkin processing industry.

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.

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.

Sclerotinia sclerotiorum (Lib.) de Bary (1884) is a fungal plant pathogen with worldwide distribution and a varying host range from different botanical families. It can cause damage to a large variety of crops such as sunflower, soybean, dry bean, canola, some vegetables, and ornamental plants. This article reports the occurrence of twig blight on the forsythia plant from the NE region of Romania. The disease was observed on Forsythia × intermedia Zab. plants from the Arboretum Park of the Iasi University of Life Sciences (IULS), located in Iasi City, Romania. Infected tissue was investigated through morphological characteristics using Sanger sequencing. Genomic DNA was extracted from the isolate obtained from naturally infected plants, and the ribosomal internal transcribed spacer region was amplified using the ITS1, ITS2, and LSU D1 and D2. Based on the results of this study, molecular and morphological data suggest that Forsythia twig blight can be caused by S. sclerotiorum. Constant monitoring of Sclerotinia sclerotiorum across multiple hosts and time intervals will reduce potential spread and future economic losses in cultivated species.

Camellias are evergreen shrubs native to the eastern and southern regions of Asia. In Romania, camellias are popular ornamental plants grown in pots. Pestalotiopsis species have a worldwide distribution and are pathogenic to a wide range of hosts. They also represent an important group of endophytes capable of producing a variety of bioactive secondary metabolites. This paper reports the occurrence of grey blight and twig or branch dieback caused by Pestalotiopsis sp. on Camellia japonica L. grown in pots and used in the landscaping of a public garden located in Iasi city, Romania (GPS coordinates: 47°09′24.0″ N 27°35′15.6″ E). Pestalotiopsis species were identified based on morphological characteristics and Sanger sequencing. Genomic analysis of the fungal isolate coded P_CJ_24, obtained from living plants, was based on ribosomal internal transcribed spacer region amplification using the LSU primers. This first report of Pestalotiopsis species infection of ornamental plants in Romania suggests that new plant pathogens can be introduced in new environmental conditions through plant pods and their incidence increases with the widespread of plant material among gardens.