(1) Background: A sustainable healthy diet assures human well-being in all life stages, protects environmental resources, and preserves biodiversity. This work investigates the sociodemographic factors, knowledge, trust, and motivations involved in organic food acquisition behavior. (2) Methods: An online survey via Google Forms platform, with 316 respondents, was conducted from 1 March to 31 May 2024. (3) Results: Our findings show that suitably informed people with high educational levels (academic and post-college) report significant satisfaction with organic food consumption (p < 0.05). There is also a considerable correlation between ages 25–65, moderate to high satisfaction, and “yes” for eco-food recommendations (p < 0.05). The same satisfaction levels are associated with medium confidence in eco-food labels and a moderate to high monthly income (p < 0.05). Our results show that monthly income and residence are not essential factors in higher price perception. Insignificant price variation perception correlated with high confidence and weekly acquisition (p < 0.05). Similar price perception correlates with the highest confidence level and daily acquisition (p < 0.05). Obese respondents exhibited minimal satisfaction and opted for “abstention” from eco-food recommendations (p < 0.05). (4) Conclusions: The present study extensively analyzed Romanian people’s knowledge, perception, and trust regarding organic foods. It demonstrates that sociodemographic factors differentiate consumers and influence attitudes and motivation for organic food acquisition.

(1) Background: Food waste (FW) in Romania is 70 Kg/capita/year, while 70% of food waste comes from public catering, retail services, and households (over 50%–47 million tons). The present study investigates the socio-demographic factors, behaviors, motivations, and attitudes related to food waste management in Romanian households. (2) Methods: A cross-sectional observational study was conducted using an online questionnaire via the Google Forms platform from 15 April 2023 to 15 May 2023. The questionnaire was designed to assess various aspects, such as some socio-demographic information (age, sex, occupation, area of residence, study level, household members number, children <18 years of age); the personal involvement and frequency of food purchases and homemade food cooking; the main sources that generate food waste; the motivation and frequency with which food waste occurs; the level of awareness regarding the impact of food waste; the respondents’ intentions regarding sustainable behaviors and practices for food management; the level of information and familiarity of the respondents with the notions of validity and how these may influence their food consumption decisions. (3) Results: The results show that FW incidence is occasionally (42%), very rarely (43.33%), frequently (15%), and no food waste was reported by 2.66% of respondents. The 35–44 age category records the highest FW frequency, followed by 18–24. The most wasted are homemade food (29.67%), bread and bakery products (27.00%), and fruits and vegetables (14.33%). High involvement in purchasing and buying food following a previously established list reduces FW frequency. The same is valid for high daily involvement in food and homemade cooking. High interest in the FW problem and its perception as a waste of money leads to diminishing it, while guilty feelings increase the FW level (37.50% to 73.33%). (4) Conclusions: The present study shows that household food waste management is a multifactorial process that involves numerous socio-demographic, behavioral, and emotional aspects. Extensive data analysis supports our results, revealing deep self-reported information details and confirming its complex approach.

(1) Background: Oxidative stress plays a pivotal role in the pathogenesis of various diseases, including neurodegenerative disorders, cardiovascular diseases, cancer, and diabetes, highlighting the pressing need for effective antioxidant interventions. (2) Methods: In this study, we aimed to develop and characterise two novel antioxidant formulations, F3 and F4, as therapeutic interventions for oxidative stress-related conditions. (3) Results: The physicochemical characterisation, preformulation analysis, formulation, preparation of filling powders for capsules, capsule content evaluation, and antioxidant activity assessment of the two novel antioxidant formulations were assessed. These formulations comprise a combination of well-established antioxidants like quercetin, biotin, coenzyme Q10, and resveratrol. Through comprehensive testing, the formulations’ antioxidant efficacy, stability, and potential synergistic interactions were evaluated. (4) Conclusions: The findings underscore the promising potential of these formulations as therapeutic interventions for oxidative stress-related disorders and highlight the significance of antioxidant interventions in mitigating their progression.

Photodynamic therapy (PDT) is an emerging treatment modality that utilizes light-sensitive compounds, known as photosensitizers, to produce reactive oxygen species (ROS) that can selectively destroy malignant or diseased tissues upon light activation. This study investigates the incorporation of two porphyrin structures, 5-(4-hydroxy-3-methoxyphenyl)-10,15,20-tris-(4-acetoxy-3-methoxyphenyl) porphyrin (P2.2.) and 5,10,15,20-tetrakis-(4-acetoxy-3-methoxyphenyl) porphyrin (P2.1.), into hydroxypropyl cellulose (HPC) hydrogels for potential use in topical photodynamic therapy (PDT). The structural and compositional properties of the resulting hydrogels were characterized using advanced techniques such as Fourier-transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD), thermogravimetric analysis (TGA), atomic force microscopy (AFM), UV-Visible (UV-Vis) spectroscopy, and fluorescence spectroscopy. FTIR spectra revealed a slight shift of the main characteristic absorption bands corresponding to the porphyrins and their interactions with the HPC matrix, indicating successful incorporation and potential hydrogen bonding. XRD patterns revealed the presence of crystalline domains within the HPC matrix, indicating partial crystallization of the porphyrins dispersed within the amorphous polymer structure. TGA results indicated enhanced thermal stability of the HPC–porphyrin gels compared to 10% HPC gel, with additional weight loss stages corresponding to the thermal degradation of the porphyrins. Rheological analysis showed that the gels exhibited pseudoplastic behavior and thixotropic properties, with minimal impact on the flow properties of HPC by P2.1., but notable changes in viscosity and shear stress with P2.2. incorporation, indicating structural modifications. AFM imaging revealed a homogeneous distribution of porphyrins, and UV-Vis and fluorescence spectroscopy confirmed the retention of their photophysical properties. Pharmacotechnical evaluations showed that the hydrogels possessed suitable mechanical properties, optimal pH, high swelling ratios, and excellent spreadability, making them ideal for topical application. These findings suggest that the porphyrin-incorporated HPC hydrogels have significant potential as effective therapeutic agents for topical applications.

(1) Background: Food waste (FW) in Romania is 70 Kg/capita/year, while 70% of food waste comes from public catering, retail services, and households (over 50% – 47 million tons). (2) Methods: A cross-sectional observational study was conducted using an online questionnaire via the Google Forms platform from 15 April 2023 to 15 May 2023. The questionnaire was designed to assess various aspects, such as some socio-demographic information (age, sex, occupation, area of residence, study level, household members number, children < 18 years of age); the personal involvement and frequency of food purchases and homemade food cooking; the main sources that generate food waste; the motivation and frequency with which food waste occurs; the level of awareness regarding the impact of food waste; the respondents' intentions regarding sustainable behaviors and practices food management; the level of information and familiarity of the respondents with the notions of validity and how these may influence their food consumption decisions. (3) The results show that FW incidence is occasionally (42%), very rarely (43.33%), frequently (15%), and no food waste was reported by 2.66% of respondents. The [35-44] age category records the highest FW frequency, followed by [18-24]. The most wasted are homemade food (29.67%), bread and bakery products (27.00%), and fruits and vegetables (14.33%). High involvement in purchasing and buying food following a previously established list reduces FW frequency. The same is valid for high daily involvement in food and homemade cooking. High interest in the FW problem and its perception as a waste of money leads to diminishing it, while guilty feelings increase the FW level (37.50% to 73.33%). (4) Conclusions: The present study shows that household food waste management is a multifactorial process that involves numerous socio-demographic, behavioral, and emotional aspects. Extensive data analysis supports our results, revealing deep self-reported information details and confirming its complex approach.

A sustainable healthy diet aims to assess human well-being in all life stages at the physical, mental, and social levels, protect environmental resources, and preserve bio-diversity. This work investi-gates the sociodemographic factors, knowledge, trust, and motivations involved in organic food acquisition behavior through a cross-sectional observational study using an online survey via the Google Forms platform, conducted from 01 March to 31 May 2024. The questionnaire was orga-nized into 3 main sections detailing the participants' sociodemographic profile, assessing their perception of organic food, and analyzing eco-food acquisition and consumption behavior. Our findings show that suitably informed people with high educational levels (academic and post-college) report significant satisfaction with organic food consumption (S4 and S5). There is also a considerable correlation between ages 25-65, moderate to high satisfaction (S3-S5), and "yes" for eco-food recommendations. Moderate to high satisfaction levels (S3-S5) are also associated with medium confidence in eco-food labels (C3) and moderate to high income. Our results show that monthly income and residence are not essential factors in higher price perception. Insignificant price variation perception correlated with C4 and weekly acquisition. Similar price perception substan-tially correlates with C5 and daily acquisition. Lower price perception strongly correlates with minimal confidence and monthly acquisition. Organic foods have evident benefits in obesity treatment and BMI diminution; however, obese respondents exhibited minimal satisfaction and opted for "abstention" from eco-food recommendations. The findings suggest that investing in public information, educational campaigns, and other strategies to support local organic food producers is essential for increasing interest in eco-food consumption. The present study could en-rich the current scientific database with data collected and a deep analysis of knowledge, percep-tion, attitude, trust, and motivation involved in Romanian consumer behavior for eco-food acqui-sition. Further exploratory studies will be conducted on older participants with different chronic diseases to investigate all aspects of organic food consumption.