One major problem with the overuse of antibiotics is that the microorganisms acquire resistance; thus the dose must be increased unsustainably. To overcome this problem, researchers from around the world are actively investigating new types of antimicrobials. Zinc oxide (ZnO) nanoparticles (NPs) have been proven to exhibit strong antimicrobial effects; moreover, the Food and Drugs Administration (FDA) considers ZnO as GRAS (generally recognized as safe). Many essential oils have antimicrobial activity and their components do not generate resistance over time. One of the drawbacks is the high volatility of some components, which diminishes the antimicrobial action as they are eliminated. The combination of ZnO NPs and essential oils can synergistically produce a stronger antimicrobial effect, and some of the volatile compounds can be retained on the nanoparticles’ surface, ensuring a better-lasting antimicrobial effect. The samples were characterized with X-ray diffraction (XRD), transmission electron microscopy (TEM), scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), ultraviolet-visible spectroscopy (UV-Vis), and thermal analysis (TG-DSC) coupled with analysis of evolved gases using FTIR. The ZnO NPs, with a size of ~35 nm, exhibited a loading between 1.44% and 15.62%—the lower values were specific for limonene-containing oils (e.g., orange, grapefruit, bergamot, or limette), while high values were obtained from cinnamon, minzol, thyme, citronella, and lavender oils—highlighting differences among non-polar terpenes and alcohol or aldehyde derivatives. The antibacterial assay indicated the existence of a synergic action among components and a high dependency on the percentage of loaded oil. Loaded nanoparticles offer immense potential for the development of materials with specific applications, such as wound dressings or food packaging. These nanoparticles can be utilized in scenarios where burst delivery is desired or when prolonged antibacterial activity is sought.

Food loss and food waste are a global challenge as about one third of all food produced around the globe is lost or wasted at some point in the food supply chain, from the farm to the fork. Vegetable oils generate a considerable amount of waste and byproducts, and such byproducts represent valuable opportunities for the food industry. Given the obvious benefits of using byproducts, special attention should be paid to the safety issues, especially when it comes to reintroducing them into the food chain. In this study, the quality and safety of several vegetable oil industry byproducts were evaluated in order to further consider them as potential ingredients in functional foods. Microbiological tests, mycotoxin assessments, and a heavy metal analysis were performed. The microbiological analysis showed reduced contamination with spoilage microorganisms, and a lack of contamination with pathogenic bacteria. All of the samples noted levels of deoxynivalenol, and, with a few exceptions, the heavy metal levels were below the maximum allowed limits. This study also notes the lack of regulation for this category of products. This not only puts the possibility of capitalizing on many food byproducts at risk, but also their widespread use as ingredients for the production of new functional products and their safe consumption.

This study aimed to assess post-harvest contamination with mycotoxins in the context of the geographic and agroclimatic conditions in Romania in 2012–2015, a period that was characterized by extreme meteorological events and the effects of climate change. The samples were randomly sampled from five agricultural regions of Romania and analyzed for mycotoxins by enzyme-linked immunosorbent assay. An SPSS analysis was done to explore correlations between mycotoxins (deoxynivalenol—DON, aflatoxins—AF, ochratoxin A—OTA, zearalenone—ZEA), product types (raw cereal, processed cereal, cereal-based food), geographic coordinates (latitude, longitude, agricultural region), and agroclimatic factors (air temperature, precipitation, soil moisture reserve, aridity index, soil type). In the southeast part of the Southern Plain and Dobrogea (Baragan Plain, located at 44–45° N, 26–27° E), contamination with AF and OTA was higher in raw and processed cereals (maize in silo, silo corn germs) in the dry years (2012 and 2013), and contamination with DON was high in processed cereals (wheat flour type 450) in the rainy year (2014). DON and OTA contamination were significantly correlated with cumulative precipitation in all years, while AF and ZEA contamination were non-significantly correlated with climatic factors and aridity indices. The distribution of mycotoxins by product type and the non-robust correlations between post-harvest mycotoxins and agrometeorological factors could be explained by the use of quality management systems that control cereal at warehouse receptions, performant processing technologies, and the quality of storage spaces of agri-food companies. The Baragan Plain is Romania’s most sensitive area to the predicted climate change in southeast Europe, which may be associated with its increased cereal contamination with AF and OTA.

This article aims to evaluate deoxynivalenol occurrence in triticale crops in Romania in years with extreme weather events (2012: Siberian anticyclone with cold waves and heavy snowfall; 2013 and 2014: “Vb” cyclones with heavy precipitation and floods in spring). The deoxynivalenol level in triticale samples (N = 236) was quantified by ELISA. In Romania, the extreme weather events favoured deoxynivalenol occurrence in triticale in Transylvania and the Southern Hilly Area (44–47° N, 22–25° E) with a humid/balanced-humid temperate continental climate, luvisols and high/very high risk of floods. Maximum deoxynivalenol contamination was lower in the other regions, although heavy precipitation in May–July 2014 was higher, with chernozems having higher aridity. Multivariate analysis of the factors influencing deoxynivalenol occurrence in triticale showed at least a significant correlation for all components of variation source (agricultural year, agricultural region, average of deoxynivalenol, average air temperature, cumulative precipitation, soil moisture reserve, aridity indices) (p-value < 0.05). The spatial and geographic distribution of deoxynivalenol in cereals in the countries affected by the 2012–2014 extreme weather events revealed a higher contamination in Central Europe compared to southeastern and eastern Europe. Deoxynivalenol occurrence in cereals was favoured by local and regional agroclimatic factors and was amplified by extreme weather events.

This study examines the effects of the extreme drought and heatwaves that occurred in Romania during the summer of 2024 on the microbiological and mycotoxicological quality of wheat (Triticum aestivum) stored until April 2025, as well as on the quality of wholemeal flour and bread derived from it. Comparative analyses were conducted against the contamination in wheat harvested in 2024. The hot and dry conditions significantly influenced the microbial and mycotoxicological contamination of both freshly harvested and stored wheat, as well as the derived flour and bread, due to their notably reduced moisture content and water activity. Although levels of total fungi, Fusarium-damaged kernels, and mycotoxins deoxynivalenol, aflatoxin B1, and ochratoxin A remained well below regulatory thresholds, higher contamination was observed in Transylvania and Moldavia—particularly in the Curvature Carpathians, likely due to their cooler and wetter microclimates. The observed quality changes were strongly associated with alterations in physico-chemical, rheological, and colorimetric parameters, posing potential economic challenges for the milling and baking industries. The study recommends implementing integrated regional strategies to enhance wheat resilience, optimize production systems, and improve contamination control in response to increasing climate stress across Southeastern Europe.

One of the oldest biotechnological processes used in bread manufacture is sourdough production which relies on wild yeast and lactobacillus cultures naturally present in flour. The aim of this paper was to evaluate the influence of selected flours of different cereal grains (ancient wheat, corn, and rye), different dough variations, and temperature of fermentation on the quality of spontaneous sourdough. Two values of fermentation temperatures were tested (25 °C and 35 °C), and for each temperature analyzed, three backslopping steps were carried out to obtain mature doughs according to the traditional type I sourdough scheme. In total, 14 different sourdoughs were produced, and microbiology, pH, and total titration acidity for 96 h were determined. Optimal pH values for the samples determined that the optimal fermentation period was 48 h. The acidification rate of the dough was faster at 35 °C than at 25 °C. This fact became evident via the pH values obtained in the first 24 h. However, from this point, the pH values were lower in the samples kept at 25 °C, showing that a cooler fermentation temperature allows the acidification activity of the microorganisms to be prolonged for a longer time. In the study carried out, the ideal fermentation time for the population of LAB and yeasts is 72 h at a temperature of 25 °C, and the most productive sourdoughs were the dough with 100% Einkorn wheat flour and the dough obtained from the 1:1 combination of flour rye and corn flours.