Plum vinegar represents a functional food product valued for its potential health benefits, largely attributed to its polyphenolic content. This study investigates the quality parameters of vinegars produced from five Romanian plum varieties (Centenar, Agent, Andreea, Anna Spath and Romanian Vanata), focusing on their physicochemical and phenolic profiles. Analyses included pH, total acidity, colorimetric evaluation, total polyphenolic content (TPC), antioxidant activity, and ATR-FTIR and ¹H-NMR spectroscopy. The vinegars exhibited pH values ranging from 3.2 to 3.7 and TPC values between 250 and 350 mg GAE/L during fermentation, with higher concentrations (up to 400 mg GAE/L) recorded post-aging. These findings support the potential of Romanian plum varieties as valuable raw materials for producing high-quality, polyphenol-rich fruit vinegars.

Lentil, lupin, chickpea and soy are prominent legumes, recognized for their noteworthy nutritional and functional attributes. The Food and Agricultural Organization of the United Nations (FAO) has expressed its interest in broadening protein sources, and these legumes exhibit considerable nutritional value due to their abundant protein, fiber and mineral content. Regardless of the species, these seeds represent a good protein and fiber source, low-fat levels with different fatty acids. These legumes contribute significantly to vitamin intake, encompassing vitamins B and C groups, along with essential minerals such as magnesium, potassium, phosphorus, calcium and iron. Consumption of lentil, lupin, chickpea and soy is associated with numerous health benefits, including a diminished risk of developing type 2 diabetes or coronary diseases due to their rich chemical composition. Nevertheless, certain anti-nutritional factors can impede the bioavailability of specific nutrients. Processing methods play a pivotal role in mitigating anti-nutritional factors as well as enhancing the sensory, nutritional, and physical qualities of these legumes. Common legume processing techniques include soaking, boiling and microwave cooking. Despite potential challenges, lentil, lupin, chickpea and soy are widely regarded as nutritious and cost-effective in terms of both cultivation and processing, gaining increasing global popularity.

The growing consumer demand for plant-based, protein- and fiber-enriched foods has encouraged the incorporation of novel functional ingredients into bakery products. Hemp flour (HF), obtained from cold-pressed hemp seeds, represents a sustainable ingredient rich in proteins, dietary fibers, lipids, and bioactive compounds, making it suitable for nutritional fortification. This study investigated the impact of HF addition (5–40%) on the quality of muffins prepared with wheat flour (WF) and whole wheat flour (WWF). An initial hedonic sensory evaluation identified 5–20% HF as the most acceptable substitution range, which was then subjected to detailed physicochemical, sensory, textural, colorimetric, and microbiological analyses. Incorporation of HF significantly increased protein (up to +44%), fiber (up to +172%), and ash (up to +76%) contents, while decreasing moisture (−39%). Both WF and WWF muffins darkened with HF incorporation, with a greater lightness reduction in WF. Texture changes (increased firmness and gumminess) were more pronounced in WF muffins. Sensory analysis revealed that WF muffins were best accepted at 10–15% HF, whereas WWF muffins maintained good acceptability up to 20% HF, indicating better integration of HF in the whole grain matrix. All samples complied with microbiological safety requirements. Overall, the optimal substitution level was 10–15% HF in WF muffins and 20% HF in WWF muffins, demonstrating that HF can enhance the nutritional profile of muffins while maintaining acceptable technological and sensory properties in a matrix-dependent manner.

The growing interest in healthy eating has increased consumers’ expectations for food products that combine nutritional value, natural ingredients and convenience. Understanding these nutritional expectations may provide valuable insights to guide food reformulation strategies and support the development of products that better align with consumers’ expressed preferences. Therefore, this study investigated the nutritional preferences, motivations for trying new foods and expectations regarding reformulated food products among respondents recruited in Romania. A cross-sectional online survey was conducted in August 2024, using a structured questionnaire distributed through Google Forms. Participants were recruited through convenience sampling, and 200 complete responses were included in the analysis. The results showed that 79.5% of respondents were interested or very interested in maintaining a balanced diet. Health benefits were selected by 83.5% as a motivation for trying a new product. In separate questions, reduced sugar content (77%), natural sources of vitamins and minerals (64%) and additive-free formulations (60%) were regularly selected. Low-carbohydrate pasta and antioxidant-rich bars were the most frequently selected bakery and cereal-based concepts. Fiber-enriched fruit products and additive-free fruit preserves received the most selections among fruit-based concepts suggesting interest in clean-label products. Descriptive and exploratory association analyses were performed; correlations among motivations were weak, and age-related associations did not remain significant after Holm correction. Within this convenience sample, respondents tended to prefer healthier, more natural, and nutritionally balanced foods. These findings may help guide future food reformulation efforts, although they should not be generalized to the Romanian population because of the sampling method.

Trans-fatty acids (TFA) occur in food products as a result of natural and technological processes. Quantitative determination was performed by Fourier Transformed Infrared spectroscopy (FT-IR) using the absorption band at 966 cm⁻¹ and a calibration curve developed using glyceryl trioleate and glyceryl trielaidate standards, while method precision was 3.03%, expressed as relative standard deviation (RSD). In order to evaluate the influence of the processing methods on the trans fatty acid content in food products, a multivariate chemometric analysis was conducted, using principal component analysis (PCA) and agglomerative hierarchical clustering (AHC) analyses. Analysis of the 81 samples revealed the highest trans-fatty acid content in panettone (0.36 g/100 g fat) and the lowest in a boiled egg (0.15 g/100 g fat). It was observed that traditional Romanian products contained lower or comparable amounts of trans fatty acids than industrially processed products, which may be attributed to the use of basic, non-processed ingredients such as butter and eggs, the limited use of partially hydrogenated oils and more controllable thermal processing conditions. Overall, all analyzed samples complied with the current regulatory limit of 2 g of TFA per 100 g of fat. Moreover, even in the context of a festive meal, which is generally associated with higher food consumption, TFA intake did not exceed 1% of total dairy energy intake.