Rich in bioactive compounds, carbohydrates, fibers, minerals, and trace elements, apple pomace (AP) is a significant agro-industrial by-product, which pollutes and brings high management costs. The current study investigates the possibility of using an aqueous AP extract (APE) as the main ingredient in a jelly candy recipe, replacing artificial colors and flavors and improving its nutritional value. APE and formulated jelly candies were analyzed in terms of their phytochemical profile, antioxidant capacity, and color parameters. In addition, the microbiological and sensory properties of the jelly candies, as well as their behavior during storage, were analyzed. An HPLC analysis of AP revealed the presence of 9 individual phenolic compounds, with a high content of protocatechuic (375.21 ± 18.76 µg/g DW) and p-hydroxybenzoic (164.96 ± 13.83 µg/g DW) acids. The results of this study prove the presence of bioactive compounds with antioxidant and antidiabetic properties in both APE and its candies. Investigation on jelly candies with APE revealed an antioxidant capacity of 142.03 ± 1.08 mmol TE/g DW and a total polyphenolic content of 8.25 ± 0.17 mg GAE/g DW. Additionally, a sensory analysis highly appreciated the proposed jelly with APE, with scores higher than 4.70/5.00 for all evaluated attributes. Thus, this study succeeded in developing a new approach to recovering bioactive compounds from AP, demonstrating the potential of this by-product to improve jelly candies’ attributes while promoting sustainability through waste reduction and the effective use of natural resources.

The biochemistry and physiology of raw material, the metabolism of microorganisms, and the methods used for processing and storage can affect the stability of wines. Due to the antimicrobial action of sulfur dioxide and dimethyl dicarbonate, the aim of this study is to determine the optimal treatment protocol to maintain the physico–chemical and microbiological stability of white wines with high residual sugar. Thus, the present research focuses on analyzing the influence of both treatments, combined or separate, on 45 wine samples obtained from a blend of Muscat Ottonel and Fetească Regală grape varieties, where different doses of 6% aqueous SO₂ solution (40, 80, and 160 mg/L) and dimethyl bicarbonate (0, 100, and 200 mg/L) were used. In order to assess the ability of dimethyl dicarbonate to suppress microorganisms, varying concentrations of Brettanomyces bruxellensis and Schizosaccharomyces pombe yeasts were inoculated (0, 30, 100 CFU/mL wine). The results indicate that, while sulfur dioxide cannot be entirely substituted in wines, both treatments can effectively lower or inhibit the activity of spoilage microorganisms. For the wines’ physico–chemical and microbiological stability, the treatment that used the synergistic force of sulfur dioxide (160 mg/L) and dimethyl dicarbonate (200 mg/L wine) performed the best.

Beetroot peel, an underutilised by-product of the food industry, has significant potential for valorisation due to its high content of bioactive compounds and natural pigments. This study aimed to sustainably reintroduce beetroot peel into the food chain by enriching the nutritional value of dehydrated apple snacks. Five experimental formulations of apple slices were developed: dipped in 5% RBPP in water, dipped in 10% RBPP in water, dipped in 5% RBPP in 50% lemon juice, dipped in 10% RBPP in 50% lemon juice all seasoned with cinnamon powder, and a control formulation. The biochemical analysis showed that the total phenolic content (2780.01 ± 68.38 mg GAE/100 g DM) and antioxidant activity of apple snacks significantly increased (503.96 ± 1.83 µmol TE/g DM). Sensory evaluation indicated that snacks with beetroot peel powder and lemon juice achieved the highest scores in colour, flavour, and acceptability. These results demonstrate that the valorisation of beetroot peel has the potential to reduce agro-industrial waste and also enhance the nutritional and functional quality of apple snacks. It is recommended that beetroot peel be further explored as a cost-effective natural ingredient to develop healthier, value-added snack products within a circular economy framework.

The biochemistry and physiology of the raw material, the metabolism of microorganisms, the methods used for processing and storage can affect the stability of wines. Due to the antimicrobial action of sulfur dioxide and dimethyl dicarbonate, the aim of the study is to determine the optimal treatment protocol to maintain physico-chemical and microbiological stability of white wines with high residual sugar. Thus, the present research focuses on analyzing the influence of both treatments, combined or separate, on 45 wine samples obtained from a blend of Muscat Ottonel and Fetească regală grape varieties, where different doses of 6% aqueous SO2 solution (40, 80, and 160 mg/L) and dimethyl bicarbonate (0, 100, and 200 mg/L) were used. In order to assess the ability of dimethyl dicarbonate to suppress microorganisms, varying concentrations of Brettanomyces bruxellensis and Schizosaccharomyces pombe yeasts were inoculated (0, 30, 100 cfu/mL wine). The results indicate that, while sulfur dioxide cannot be entirely substituted in wines, both treatments can effectively lower or inhibit the activity of spoilage microorganisms. For the wines' physicochemical and microbiological stability, the treatment that used the synergistic force of sulfur dioxide (160 mg/L) and dimethyl dicarbonate (200 mg/L wine) performed the best.

Raspberry (Rubus idaeus L.) fruits are highly appreciated by consumers due to the taste but also for the benefits it has on human health. In recent years, in Romania, the areas cultivated with raspberries have increased due to market demand but also due to the profitability of the crop. Raspberry fruit is rich in vitamins and fiber, which attracts consumers looking for healthy living [5]. In this study, were monitored the effects of the nitrogen fertilizers, in different doses, on the quality of the fruits. The results in correlation with the high temperatures of the harvest period. The mineral fertilizer, ammonium nitrate, was chosen according to the soil analysis and had been used in three doses: 30, 60 and 90 kg/ha N active substance. A number of 5 samples were extracted from the harvested fruits, Heritage and Meeker variety, and subjected to laboratory analysis to determine: soluble dry matter, titratable acidity, total dry matter, average fruit weight. The application of high doses of fertilizer led to an increase in raspberry production, bigger fruits, but lower dry matter 11.6%. The highest dry matter content was obtained in the case of the unfertilized variant 14.97%. Titratable acidity was not influenced by the application of fertilizers, but there was a decrease due to the high temperatures during the harvest period. The application of nitrogen fertilizers led to higher yields. The high temperatures during harvest period have substantially changed the fruit quality indices.

Indigenous grape cultivars are important components of regional wine heritage, but their sustainability-related value must be evaluated without inferring vineyard performance from wine composition alone. This study characterized 49 commercial monovarietal wines produced from Fetească albă, Fetească regală, Fetească neagră, and Băbească neagră (syn. Rară neagră) in Romania and the Republic of Moldova. Physicochemical parameters were predicted using a dedicated Fourier-transform infrared wine analyzer, and a 22-member experienced panel evaluated sensory attributes. Each commercial wine, rather than each technical determination, was treated as the independent observational unit. General linear models, Welch tests, hierarchical cluster analysis, and principal component analysis were used according to the structure of the dataset. The only confirmatory result for white wines was an origin effect and a cultivar × origin interaction for transformed fructose; no main effect of cultivar was detected. Within Fetească neagră, no physicochemical parameter differed significantly between the two origins. Statistics illustrated multivariate variation among samples based on physicochemical and sensory characteristics, with the first two components explaining 40.17–55.25% of the total variance. The central conclusion is that these commercial wines display broad compositional and sensory diversity, while the unbalanced observational design prevents causal attribution to cultivar, origin, climate, soil, or production practices. The dataset therefore provides an exploratory baseline for regional wine characterization and for future balanced, multi-vintage studies of indigenous cultivars.