Walnut (Juglans regia L.) is the oldest fruit grown in the world and grows spontaneously almost throughout Romania. In this study, the physical properties and chemical composition of twenty types of walnuts from three different locations in Romania were studied. The physical analyzes that were performed were: walnut dimensions and shape properties (nut diameter, nut length, nut shape and nut size), fruit properties (walnut weight, walnut kernel weight and percentage of kernel) and external properties of walnut (walnut kernel extraction, kernel color and shell roughness). The proximate chemical composition (content of water, ash, lipids, proteins and carbohydrates) was determined by standardized AOAC methods, while fatty compounds were determined by GSMS. Water content ranged from 1.23% to 5.00%, mineral content between 1.31% and 2.49%, lipids content between 56.09% and 66.56% and protein content ranged between 12.73% and 20.413%. Based on these, the carbohydrate content and nutritional value of the 20 walnut samples were calculated. In all samples, saturated palmitic acid (C16:0) and stearic acid (C18:0) as well as unsaturated oleic (C18:1), linoleic (C18:2) and linolenic (C18:3) fatty acids were determined. A statistical analysis was also performed correlating the results obtained from the chemical analyzes of the walnuts.

Dental restorations must replicate the natural appearance of teeth while ensuring biocompatibility and durability. This study evaluated the surface characteristics and color stability of three dental composites—Herculite Ultra XRV, G-ænial A’CHORD, and Omnichroma—exposed to acidic beverages (red wine, black coffee, and Coca-Cola). Sixty disk-shaped specimens were prepared, polished, and immersed in these beverages. Surface roughness was assessed using profilometry and SEM analysis, hydrophobicity via contact angle analysis, and surface charge through streaming potential measurements. Color stability was evaluated using a spectrophotometer, and the pH levels of the solutions were recorded. Results showed that Herculite Ultra XRV had the highest mean contact angle (79.46° ± 6.52), indicating superior hydrophobicity, while Omnichroma had the lowest (64.94° ± 3.08), indicating more hydrophilicity. Significant color changes were observed, especially in black coffee, with ∆E values indicating notable discoloration. The acidic pH of the solutions increased surface roughness and color changes. Statistical analyses confirmed significant increases in surface roughness and color change for all composites, with the nanohybrid resin composite showing the greatest variability. These findings highlight the need for dental restorative materials with enhanced resistance to acidic environments to improve the longevity and esthetics of dental treatments.

This paper aims to evaluate the influence of preparation and extraction methods on the phytochemical profile and microbiological activity of 12 medicinal plants from the west side of Romania. First, the proximate composition (humidity, proteins, lipids, and ash) and elemental composition of the raw material were evaluated. Two levels of plant shredding were used: coarse shredding (CS) and fine grinding of plants to obtain powder (FG), and three extraction methods: conventional solvent extraction (CES), ultrasound-assisted extraction (UAE), and microwave extraction (MWE). The phytochemical profile investigated referred to antioxidant activity (AA), total polyphenol content (TPC), and flavonoid content (TFC), using spectrophotometric methods, and individual polyphenols detected using the LC/MS method. The preparation/extraction method for each medicinal plant was optimized using statistical analysis. The optimized extracts for each medicinal plant were tested to evaluate the antimicrobial potential against 9 standard strains. The results showed that the sample preparation method before extraction (shredding or grinding) influences the content of phytocompounds by increasing them in powder form. The use of green technologies, especially MWE, leads to the highest content of TPC, TFC, and AA. The TPC value ranged between 4.83–19.2 mgGAE/g DM in the samples CS and between 19.00–52.85 mgGAE/g DM in the samples FG. The highest antioxidant value was found in the Origanum vulgare extract, both in the case of the crushed sample (22.66 mM Fe²⁺/100 g) and the powder sample (81.36 mM Fe²⁺/100 g), followed by Melissa officinalis, The TFC values varied in the range of 1.02–3.46 mgQE/g DM when CES was used, between 2.36–12.09 mgQE/g DM for UAE, and between 1.22–9.63 mgQE/g DM in the case of the MWE procedure. The antimicrobial activity highlighted the effectiveness of the extracts, especially on the strains of H. influenzae, C. albicans, C. parapsilosis, S. aureus, and S. flexneri. Reduced antimicrobial activity was recorded for the strains of S. pyogenes and P. aeruginosa. The best antimicrobial activity was registered by Thymus serpyllum, with an inhibition rate of 132.93% against E. coli and 78.40% against C. albicans.

This study aims to compare the diagnostic reliability of ICDAS-II visual criteria, light-induced fluorescence (using the VistaCam iX, Dürr Dental, Bietigheim-Bissingen, Germany), and laser-induced fluorescence (using the DIAGNOdent Pen, KaVo, Biberach, Germany) on occlusal caries. Permanent and temporary molars were selected according to the inclusion criteria. Out of 160 teeth that met the inclusion criteria, 139 were chosen and examined by two previously trained and calibrated examiners. The kappa value was 0.95 for both VistaCam iX and DIAGNOdent Pen. Results from visual examination and the readings of the two fluorescence devices were computed, lesions being divided into non-cavitated, enamel lesions, and lesions extended to dentin. All statistical analyses were performed using R (version 4.2.2). Spearman’s rank correlation was computed to assess the relationship between the scores of diagnostics reliabilities of the three methods mentioned above. There was a positive, statistically significant Spearman’s rank correlation coefficient, ρ = 0.25, between VistaCam iX and ICDAS II, and a positive, not statistically significant Spearman’s rank correlation coefficient, ρ = 0.11, between DiagnoDent Pen and ICDAS II. Considering the temporary teeth, there was a positive, statistically significant Spearman’s rank correlation coefficient, ρ = 0.52, between VistaCam iX and DiagnoDent Pen; a positive, statistically significant Spearman’s rank correlation coefficient, ρ = 0.35, between VistaCam iX and ICDAS II; and the lowest, not statistically significant Spearman’s rank correlation coefficient, ρ = 0.16, between DiagnoDent Pen and ICDAS II. Conclusions: In conclusion, ICDAS II and light-induced fluorescence are better diagnostic methods than the laser-induced fluorescence devices for detecting occlusal caries. Clinical Significance: This study may support clinicians in selecting the most efficient tool for diagnosing carious lesion in the earliest stages possible. Furthermore, such technologies raise the availability for more preventive approaches, as opposed to invasive procedures.

This paper aims to study the potential of whey, a by-product in the dairy industry, to be used as a sustainable and health-promoting ingredient in baking. In this regard, whey powder (WhF) was produced and incorporated into three composite flours consisting of wheat flour and whey powder in proportions of 5% (WhWF5), 10% (WhWF10), and 15% (WhWF15). These composite flours were then used to produce bread. The nutritional properties (proximate composition, macro and microelement content) and bioactive compounds (total polyphenols and antioxidant activity) were assessed for both the composite flours and the resulting breads. In addition, the rheological behavior of the dough was evaluated using the Mixolab system, while the microstructural characteristics and physical properties of the composite flours were analyzed using Small/Wide Angle X-ray Scattering (SAXS/WAXS) and Fourier Transform Infrared Spectroscopy (FTIR). Sensory evaluation of the breads was also performed. The results demonstrated a positive effect of the whey powder addition on the nutritional profile of both composite flours and bakery products, particularly through increased protein levels (25.24–37.77% in fortified flours vs. 11.26% in control; 16.64–18.89% in fortified breads vs. 14.12% in control) and enhanced mineral content (11.27–80.45% higher compared to white wheat bread), alongside a reduction in carbohydrate content. Bread fortified with 15% whey powder showed higher monolement with increases of 27.80% for K, 7.01% for Mg, and 28.67% for Ca compared to control bread without whey. The analysis of the Mixolab charts confirmed the progressive influence of whey powder on dough rheology. While water absorption remains high, other functional parameters, such as gluten quality, kneading capacity, and starch viscosity, were negatively affected. Nonetheless, the nutritional advantages and reduced retrogradation tendency may offset these drawbacks in the context of developing functional bakery products. Formulations containing 5–10% whey powder appear to offer an optimal balance between technological performance, nutritional quality, and sensory acceptance.

Juglans regia L. is an edible fruit tree cultivated worldwide for its fruits and wood and as an urban tree. Globally, there is growing concern for preserving the genetic diversity of trees with high economic and ecological value. This study investigates the genetic diversity of J. regia in urban landscapes and assesses the quality of its walnut kernels as a local food product. An inventory of 150 trees from five populations in public green spaces in Lugoj, Caransebeș and Jupa, as well as two semi-natural hilly ecosystems in the Banat Region, was conducted. Molecular analyses showed that Directed Amplification of Minisatellite-region DNA (DAMD) markers were more effective than Start Codon Targeted (SCoT) markers, with a higher average polymorphism of 56.26%, compared to 49.44%. DAMD07 achieved 100% polymorphism and DAMD05 showed a strong balance between P.I.C. (0.35) and polymorphism (54.54%). Chemical analysis revealed the following contents in walnut kernels: protein (12.81% to 16.80%), lipids (60.39% to 69.08%), total polyphenols (5484.66 to 10,788.4 mg GAE/kg), copper (3.655 to 8.532 mg/kg), manganese (14.408 to 28.618 mg/kg), zinc (19.813 to 46.583 mg/kg), lead (1.204 to 2.27 mg/kg) and cadmium (0.03451 to 0.08065 mg/kg). These findings are critical for conservation efforts, urban forestry management and ensuring the quality and safety of walnut products derived from J. regia.