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Prof. Mona Elena Popa
Universitatea de Stiinte Agronomice si Medicina Veterinara din Bucuresti

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0 Food Packaging
0 Food Preservation
0 Food safety
0 Food Science and Biotechnology
0 food chemistry

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Journal article
Published: 10 March 2021 in Foods
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Across the world, there has been an increase in the consumption of food supplements. This may be due to the perception that these dietary supplements cannot negatively affect the health of consumers in any way. However, dietary supplements may not have the expected effect. In addition, it has been shown that supplements can sometimes be chemically, physically or microbiologically contaminated, if the hygiene conditions and Hazard Analysis Critical Control Points (HACCP) plan are not fully complied with. The aim of this study was to determine the lead and cadmium content of 41 food supplements available on the Romanian market and to assess the risk to consumer health. The graphite furnace atomic absorption spectrometry (GFAAS) technique was used for sample analysis after wet mineralization of the samples. The risk assessment was determined based on Estimated Daily Intake (EDI), Target Hazard Quotient (THQ), and Carcinogenic Risk (CR) calculations. Values obtained for both lead and cadmium fall within the limits imposed by the legislation in force. Small risks associated with the consumption of these food supplements was shown, with a main recommendation being to decrease the recommended daily dose in the case of food supplements.

ACS Style

Gabriel Mustatea; Elena Ungureanu; Sorin Iorga; Denisa Ciotea; Mona Popa. Risk Assessment of Lead and Cadmium in Some Food Supplements Available on the Romanian Market. Foods 2021, 10, 581 .

AMA Style

Gabriel Mustatea, Elena Ungureanu, Sorin Iorga, Denisa Ciotea, Mona Popa. Risk Assessment of Lead and Cadmium in Some Food Supplements Available on the Romanian Market. Foods. 2021; 10 (3):581.

Chicago/Turabian Style

Gabriel Mustatea; Elena Ungureanu; Sorin Iorga; Denisa Ciotea; Mona Popa. 2021. "Risk Assessment of Lead and Cadmium in Some Food Supplements Available on the Romanian Market." Foods 10, no. 3: 581.

Journal article
Published: 30 November 2020 in Applied Sciences
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The information from this study may provide opportunities for industrial application of sorghum seed flour as a useful bakery ingredient and a suitable alternative source of functional compounds to whole wheat flour. The chemical composition of sorghum was evaluated compared to that of wheat whole flour, showing high contents of mineral and fibers. Next were evaluated the dough rheological properties of flour mixtures using Mixolab equipment, “Chopin+” protocol. Finally, six bread samples were obtained from wheat flour with addition of sorghum seed flour in various percentages, in which three samples were fortified with Lactobacillus plantarum compared to the other three bread samples without the addition of any lactic acid bacteria. All six bread sample were compared to a control bread sample with wheat flour type 550. The results show the fat and raw fiber were higher in sorghum compared to whole wheat flour. Also, the content of magnesium, potassium, and iron were much higher than in whole wheat flour. A significant improvement of the sensorial characteristics was observed in bread samples in which lactic acid bacteria was used.

ACS Style

Livia Apostol; Nastasia Belc; Liviu Gaceu; Oana Bianca Oprea; Mona Elena Popa. Sorghum Flour: A Valuable Ingredient for Bakery Industry? Applied Sciences 2020, 10, 8597 .

AMA Style

Livia Apostol, Nastasia Belc, Liviu Gaceu, Oana Bianca Oprea, Mona Elena Popa. Sorghum Flour: A Valuable Ingredient for Bakery Industry? Applied Sciences. 2020; 10 (23):8597.

Chicago/Turabian Style

Livia Apostol; Nastasia Belc; Liviu Gaceu; Oana Bianca Oprea; Mona Elena Popa. 2020. "Sorghum Flour: A Valuable Ingredient for Bakery Industry?" Applied Sciences 10, no. 23: 8597.

Review
Published: 16 December 2019 in Antioxidants
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Phenolic compounds are a widespread group of secondary metabolites found in all plants, representing the most desirable antioxidants due to their potential to be used as additives in the food industry (inhibition of lipid oxidation), and in cosmetology and medicine (protection against oxidative stress). In recent years, demand for the identification of edible sources rich in phenolic antioxidants, as well as the development of new natural plant products to be used as dietary supplements or pharmaceuticals, has been a great preoccupation. At present, from the “circular economy” perspective, there is an increased interest to use agricultural waste resources to produce high-value compounds. Vaccinium leaves and stems are considered essentially an agro-waste of the berry industry. Scientific studies have shown that phenolic compounds were found in a markedly higher content in the leaves and stems of Vaccinium plants than in the fruits, in agreement with the strongest biological and antioxidant activities displayed by these aerial parts compared to fruits. This paper aims to review the current state of the art regarding the phenolic antioxidants from leaves and stems of two wild Vaccinium species, bilberry (Vaccinium myrtillus L.) and lingonberry (Vaccinium vitis-idaea L.), as promising natural resources with pharmaceutical and biological activity.

ACS Style

Oana-Crina Bujor; Corneliu Tanase; Mona Elena Popa. Phenolic Antioxidants in Aerial Parts of Wild Vaccinium Species: Towards Pharmaceutical and Biological Properties. Antioxidants 2019, 8, 649 .

AMA Style

Oana-Crina Bujor, Corneliu Tanase, Mona Elena Popa. Phenolic Antioxidants in Aerial Parts of Wild Vaccinium Species: Towards Pharmaceutical and Biological Properties. Antioxidants. 2019; 8 (12):649.

Chicago/Turabian Style

Oana-Crina Bujor; Corneliu Tanase; Mona Elena Popa. 2019. "Phenolic Antioxidants in Aerial Parts of Wild Vaccinium Species: Towards Pharmaceutical and Biological Properties." Antioxidants 8, no. 12: 649.

Review
Published: 07 October 2018 in Beverages
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Like any other food/feed matrix, regardless of the employed analytical method, wine requires authentication strategies; a suitable qualitative and quantitative analysis represents the fingerprint which defines its identity. Until recently, fingerprinting approaches using liquid chromatography applications have been regarded as an effective tool for the assessment of wines employing polyphenol profiles. These profiles are of considerable importance for grapes and wines as they influence greatly the color, sensory, and nutritional quality of the final product. The authenticity and typicity characters are fundamental characteristics, which may be evaluated by the use of polyphenol fingerprinting techniques. Under these conditions, the evolution of polyphenols during the red wine elaboration and maturation processes shows a high importance at the level of the obtained fingerprints. Moreover, the environment factors (vintage, the area of origin, and variety) and the technological conditions significantly influence wine authenticity through the use of polyphenol profiles. Taking into account the complexity of the matter at hand, this review outlines the latest trends in the polyphenol fingerprinting of red wines in association with the transformations that occur during winemaking and storage.

ACS Style

Laurentiu Mihai Palade; Mona Elena Popa. Polyphenol Fingerprinting Approaches in Wine Traceability and Authenticity: Assessment and Implications of Red Wines. Beverages 2018, 4, 75 .

AMA Style

Laurentiu Mihai Palade, Mona Elena Popa. Polyphenol Fingerprinting Approaches in Wine Traceability and Authenticity: Assessment and Implications of Red Wines. Beverages. 2018; 4 (4):75.

Chicago/Turabian Style

Laurentiu Mihai Palade; Mona Elena Popa. 2018. "Polyphenol Fingerprinting Approaches in Wine Traceability and Authenticity: Assessment and Implications of Red Wines." Beverages 4, no. 4: 75.

Journal article
Published: 07 January 2017 in Materials
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The antifungal, antibacterial, and antioxidant activity of four commercial essential oils (EOs) (thyme, clove, rosemary, and tea tree) from Romanian production were studied in order to assess them as bioactive compounds for active food packaging applications. The chemical composition of the oils was determined with the Folin–Ciocâlteu method and gas chromatography coupled with mass spectrometry and flame ionization detectors, and it was found that they respect the AFNOR/ISO standard limits. The EOs were tested against three food spoilage fungi—Fusarium graminearum, Penicillium corylophilum, and Aspergillus brasiliensis—and three potential pathogenic food bacteria—Staphylococcus aureus, Escherichia coli, and Listeria monocytogenes—using the disc diffusion method. It was found that the EOs of thyme, clove, and tea tree can be used as antimicrobial agents against the tested fungi and bacteria, thyme having the highest inhibitory effect. Concerning antioxidant activity determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis 3-ethylbenzthiazoline-6-sulfonic acid (ABTS) methods, it has been established that the clove oil exhibits the highest activity because of its high phenolic content. Promising results were obtained by their incorporation into chitosan emulsions and films, which show potential for food packaging. Therefore, these essential oils could be suitable alternatives to chemical additives, satisfying the consumer demand for naturally preserved food products ensuring its safety.

ACS Style

Cornelia Vasile; Morten Sivertsvik; Amalia Carmen Mitelut; Mihai Adrian Brebu; Elena Stoleru; Jan Thomas Rosnes; Elisabeta Elena Tănase; Waqas Khan; Daniela Pamfil; Călina Petruţa Cornea; Anamaria Irimia; Mona Elena Popa. Comparative Analysis of the Composition and Active Property Evaluation of Certain Essential Oils to Assess their Potential Applications in Active Food Packaging. Materials 2017, 10, 45 .

AMA Style

Cornelia Vasile, Morten Sivertsvik, Amalia Carmen Mitelut, Mihai Adrian Brebu, Elena Stoleru, Jan Thomas Rosnes, Elisabeta Elena Tănase, Waqas Khan, Daniela Pamfil, Călina Petruţa Cornea, Anamaria Irimia, Mona Elena Popa. Comparative Analysis of the Composition and Active Property Evaluation of Certain Essential Oils to Assess their Potential Applications in Active Food Packaging. Materials. 2017; 10 (1):45.

Chicago/Turabian Style

Cornelia Vasile; Morten Sivertsvik; Amalia Carmen Mitelut; Mihai Adrian Brebu; Elena Stoleru; Jan Thomas Rosnes; Elisabeta Elena Tănase; Waqas Khan; Daniela Pamfil; Călina Petruţa Cornea; Anamaria Irimia; Mona Elena Popa. 2017. "Comparative Analysis of the Composition and Active Property Evaluation of Certain Essential Oils to Assess their Potential Applications in Active Food Packaging." Materials 10, no. 1: 45.

Book chapter
Published: 11 October 2011 in Novel Technologies in Food Science
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In recent years, several food technologies emerged giving rise to new products on the market. These so called novel foods are based on sound scientific research, but their success on the market depends on how they are perceived by the actors in the food supply chain, and especially by consumers. Thus, the aim of this chapter is to provide of review determinants and trends in consumer food choice regarding the following novel food technologies: biotechnology, food fortification (functional food), ultra high pressure, pulsed electric field, food irradiation, ohmic treatment, and nanotechnology.

ACS Style

Mona Elena Popa; Alexandra Popa. Consumer Behavior: Determinants and Trends in Novel Food Choice. Novel Technologies in Food Science 2011, 137 -156.

AMA Style

Mona Elena Popa, Alexandra Popa. Consumer Behavior: Determinants and Trends in Novel Food Choice. Novel Technologies in Food Science. 2011; ():137-156.

Chicago/Turabian Style

Mona Elena Popa; Alexandra Popa. 2011. "Consumer Behavior: Determinants and Trends in Novel Food Choice." Novel Technologies in Food Science , no. : 137-156.

Book chapter
Published: 26 December 2007 in Integrating Safety and Environmental Knowledge Into Food Studies towards European Sustainable Development
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Mycotoxins are important compounds of secondary metabolism from molds, which can cause detrimental effects on animal and vegetal life. This case study is based on research in Romania on the assessment of different mycotoxin found in cereal based products. Concentrations of aflatoxins, ochratoxin A and deoxynivalenol, in cereal based products are examined. Samples of wheat, mostly from regions in southern Romania, contained levels of mycotoxins ranging between 0.1 and 4.4 ppb for aflatoxins. Ochratoxin A was present at between 0.7 and 4.1 ppm and deoxynivalenol between 0.1 and 0.5 ppm. Levels for deoxynivalenol in corn were between 0.1 and 0.6 ppm. The study examined the correlation between mycotoxins levels and mold count.

ACS Style

Mihaela Avram; Mona Elena Popa; Petru Nicultita; Nastasia Belc. Mycotoxins in Cereal Products from Romania. Integrating Safety and Environmental Knowledge Into Food Studies towards European Sustainable Development 2007, 6, 85 -90.

AMA Style

Mihaela Avram, Mona Elena Popa, Petru Nicultita, Nastasia Belc. Mycotoxins in Cereal Products from Romania. Integrating Safety and Environmental Knowledge Into Food Studies towards European Sustainable Development. 2007; 6 ():85-90.

Chicago/Turabian Style

Mihaela Avram; Mona Elena Popa; Petru Nicultita; Nastasia Belc. 2007. "Mycotoxins in Cereal Products from Romania." Integrating Safety and Environmental Knowledge Into Food Studies towards European Sustainable Development 6, no. : 85-90.

Book chapter
Published: 20 December 2006 in Food Safety
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ACS Style

Mona Popa; Nastasia Belc. Packaging. Food Safety 2006, 68 -87.

AMA Style

Mona Popa, Nastasia Belc. Packaging. Food Safety. 2006; ():68-87.

Chicago/Turabian Style

Mona Popa; Nastasia Belc. 2006. "Packaging." Food Safety , no. : 68-87.