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Kefiran is an exopolysaccharide classified as a heteropolysaccharide comprising glucose and galactose in equimolar quantities, and it is classified as a water-soluble glucogalactan. This work aimed to investigate the effect of different extraction conditions of kefiran on the structural and physical properties of the edible films obtained. Fourier-transform infrared spectroscopy and scanning electron microscopy were performed, together with a determinations of moisture content, solubility, water vapor permeability and degree of swelling. The kefiran films presented values of the water vapor permeability between 0.93 and 4.38 × 10−11 g/m.s.Pa. These results can be attributed to the development of a more compact structure, where glycerol had no power to increase the free volume and the water vapor diffusion through their structure. The possible conformational changes in the kefiran film structure, due to the interspersing of the plasticizers and water molecules that they absorb, could be the reason for producing flexible kefiran films in the case of using glycerol as a plasticizer at 7.5% w/w. Moreover, it was observed that the extraction conditions are a significant factor in the properties of these films and their food technology applications.
Carmen Pop; Teodora Coldea; Liana Salanţă; Alina Nistor; Andrei Borşa; Anca Fărcaș; Vasile Florian; Ancuţa Rotar. The Effect of Extraction Conditions on the Barrier and Mechanical Properties of Kefiran Films. Coatings 2021, 11, 602 .
AMA StyleCarmen Pop, Teodora Coldea, Liana Salanţă, Alina Nistor, Andrei Borşa, Anca Fărcaș, Vasile Florian, Ancuţa Rotar. The Effect of Extraction Conditions on the Barrier and Mechanical Properties of Kefiran Films. Coatings. 2021; 11 (5):602.
Chicago/Turabian StyleCarmen Pop; Teodora Coldea; Liana Salanţă; Alina Nistor; Andrei Borşa; Anca Fărcaș; Vasile Florian; Ancuţa Rotar. 2021. "The Effect of Extraction Conditions on the Barrier and Mechanical Properties of Kefiran Films." Coatings 11, no. 5: 602.
Food packaging is an area of interest not just for food producers or food marketing, but also for consumers who are more and more aware about the fact that food packaging has a great impact on food product quality and on the environment. The most used materials for the packaging of food are plastic, glass, metal, and paper. Still, over time edible films have become widely used for a variety of different products and different food categories such as meat products, vegetables, or dairy products. For example, proteins are excellent materials used for obtaining edible or non-edible coatings and films. The scope of this review is to overview the literature on protein utilization in food packages and edible packages, their functionalization, antioxidant, antimicrobial and antifungal activities, and economic perspectives. Different vegetable (corn, soy, mung bean, pea, grass pea, wild and Pasankalla quinoa, bitter vetch) and animal (whey, casein, keratin, collagen, gelatin, surimi, egg white) protein sources are discussed. Mechanical properties, thickness, moisture content, water vapor permeability, sensorial properties, and suitability for the environment also have a significant impact on protein-based packages utilization.
Vlad Mihalca; Andreea Kerezsi; Achim Weber; Carmen Gruber-Traub; Jürgen Schmucker; Dan Vodnar; Francisc Dulf; Sonia Socaci; Anca Fărcaș; Carmen Mureșan; Ramona Suharoschi; Oana Pop. Protein-Based Films and Coatings for Food Industry Applications. Polymers 2021, 13, 769 .
AMA StyleVlad Mihalca, Andreea Kerezsi, Achim Weber, Carmen Gruber-Traub, Jürgen Schmucker, Dan Vodnar, Francisc Dulf, Sonia Socaci, Anca Fărcaș, Carmen Mureșan, Ramona Suharoschi, Oana Pop. Protein-Based Films and Coatings for Food Industry Applications. Polymers. 2021; 13 (5):769.
Chicago/Turabian StyleVlad Mihalca; Andreea Kerezsi; Achim Weber; Carmen Gruber-Traub; Jürgen Schmucker; Dan Vodnar; Francisc Dulf; Sonia Socaci; Anca Fărcaș; Carmen Mureșan; Ramona Suharoschi; Oana Pop. 2021. "Protein-Based Films and Coatings for Food Industry Applications." Polymers 13, no. 5: 769.
The evolution during ripening on the quality of Apuseni cheese was studied in this research. The cheese samples were controlled and evaluated periodically (at 4 months) during 16 months of storage (at 2–8 °C) for physicochemical parameters (pH, moisture, fat, fat in dry matter, total protein, ash, NaCl), microbiological (total combined yeasts and molds count (TYMC), total viable count (TVC), Escherichia coli, Staphylococcusaureus, Salmonella, lactic acid bacteria (LAB)), fatty acids (FA) and volatile compounds. For better control of the quality of the cheese, the storage space was evaluated for TYMC and TVC. The ripening period showed improved effects on the quality of the cheese, showing lower values for moisture and pH and an increase in macronutrients. Both the cheese samples and the storage space were kept within the allowed microbiological limits. Lipids are predominant, the predominant FAs being saturated fatty acids (SFAs), which decrease, while monounsaturated fatty acids (MUFAs) increase. During ripening, the microbiological and chemical changes result in the development of flavor. Major volatile compounds such as 2-heptanone show accumulations, while acetophenone, limonene, or thymol show a decrease. In conclusion, Apuseni ripening cheese clearly involves a complex series of transformations, leading to a ripening cheese with improved nutritional and aromatic characteristics.
Crina Mureşan; Romina Marc; Cristina Anamaria Semeniuc; Sonia Ancuţs Socaci; Anca Fărcaş; Dulf Fracisc; Carmen Rodica Pop; Ancuţa Rotar; Andreea Dodan; Vlad Mureşan; Andruţa Mureşan. Changes in Physicochemical and Microbiological Properties, Fatty Acid and Volatile Compound Profiles of Apuseni Cheese during Ripening. Foods 2021, 10, 258 .
AMA StyleCrina Mureşan, Romina Marc, Cristina Anamaria Semeniuc, Sonia Ancuţs Socaci, Anca Fărcaş, Dulf Fracisc, Carmen Rodica Pop, Ancuţa Rotar, Andreea Dodan, Vlad Mureşan, Andruţa Mureşan. Changes in Physicochemical and Microbiological Properties, Fatty Acid and Volatile Compound Profiles of Apuseni Cheese during Ripening. Foods. 2021; 10 (2):258.
Chicago/Turabian StyleCrina Mureşan; Romina Marc; Cristina Anamaria Semeniuc; Sonia Ancuţs Socaci; Anca Fărcaş; Dulf Fracisc; Carmen Rodica Pop; Ancuţa Rotar; Andreea Dodan; Vlad Mureşan; Andruţa Mureşan. 2021. "Changes in Physicochemical and Microbiological Properties, Fatty Acid and Volatile Compound Profiles of Apuseni Cheese during Ripening." Foods 10, no. 2: 258.
One of the biggest challenges in managing the food sector during a pandemic crisis is sustaining a robust food security system and adopting the right strategies in correlating the consumers’ needs and requirements with those of food safety, the producers, the distribution chain, the economic environment, and waste management. The restrictions on people’s global movement, commodities, and services and the measures taken to reduce the spread of COVID-19 have disrupted food environments around the world and forced us to collectively redesign and optimize our systems using existing resources from a more sustainable perspective. This paper offers an overview of the implications of COVID-19 for the food supply chain and discusses several potential strategies for tackling short- and long-term adverse effects resulting from the pandemic.
Anca Farcas; Charis Galanakis; Carmen Socaciu; Oana Pop; Dorin Tibulca; Adriana Paucean; Mirela Jimborean; Melinda Fogarasi; Liana Salanta; Maria Tofana; Sonia Socaci. Food Security during the Pandemic and the Importance of the Bioeconomy in the New Era. Sustainability 2020, 13, 150 .
AMA StyleAnca Farcas, Charis Galanakis, Carmen Socaciu, Oana Pop, Dorin Tibulca, Adriana Paucean, Mirela Jimborean, Melinda Fogarasi, Liana Salanta, Maria Tofana, Sonia Socaci. Food Security during the Pandemic and the Importance of the Bioeconomy in the New Era. Sustainability. 2020; 13 (1):150.
Chicago/Turabian StyleAnca Farcas; Charis Galanakis; Carmen Socaciu; Oana Pop; Dorin Tibulca; Adriana Paucean; Mirela Jimborean; Melinda Fogarasi; Liana Salanta; Maria Tofana; Sonia Socaci. 2020. "Food Security during the Pandemic and the Importance of the Bioeconomy in the New Era." Sustainability 13, no. 1: 150.
Five selected wild edible mushrooms from Romania (Agaricus bisporus, Pleurotus ostreatus, Cantharellus cibarius, Boletus edulis, and Lactarius piperatus) were investigated for their antioxidant potential using an ABTS spectrophotometric assay. Among the selected mushrooms, B. edulis displayed the highest radical scavenging activity and the greatest phenolic content, measured by the Folin–Ciocalteu reagent method. The total flavonoids were quantified using the aluminum chloride colorimetric method, with the extract of B. edulis being the richest. L. piperatus and B. edulis mushrooms exhibited the strongest antibacterial activity against S. aureus and E. coli. The content of trace elements was determined using an atomic absorption spectrometer, and it was found that K and Mg were the main metals present in all the selected mushroom species. The obtained results suggest that the studied wild edible mushrooms are natural functional matrices, and may have potential to be used as natural antioxidants if they are introduced into the daily diet.
Melinda Fogarasi; Zorița Maria Diaconeasa; Carmen Rodica Pop; Szabolcs Fogarasi; Cristina Anamaria Semeniuc; Anca Corina Fărcaş; Dorin Țibulcă; Claudiu-Dan Sălăgean; Maria Tofană; Sonia Ancuța Socaci. Elemental Composition, Antioxidant and Antibacterial Properties of Some Wild Edible Mushrooms from Romania. Agronomy 2020, 10, 1972 .
AMA StyleMelinda Fogarasi, Zorița Maria Diaconeasa, Carmen Rodica Pop, Szabolcs Fogarasi, Cristina Anamaria Semeniuc, Anca Corina Fărcaş, Dorin Țibulcă, Claudiu-Dan Sălăgean, Maria Tofană, Sonia Ancuța Socaci. Elemental Composition, Antioxidant and Antibacterial Properties of Some Wild Edible Mushrooms from Romania. Agronomy. 2020; 10 (12):1972.
Chicago/Turabian StyleMelinda Fogarasi; Zorița Maria Diaconeasa; Carmen Rodica Pop; Szabolcs Fogarasi; Cristina Anamaria Semeniuc; Anca Corina Fărcaş; Dorin Țibulcă; Claudiu-Dan Sălăgean; Maria Tofană; Sonia Ancuța Socaci. 2020. "Elemental Composition, Antioxidant and Antibacterial Properties of Some Wild Edible Mushrooms from Romania." Agronomy 10, no. 12: 1972.
Nowadays, one of the most important research directions that concerns the scientific world is to exploit the earth’s resources in a sustainable way. Considering the increasing interest in finding new sources of bioactive molecules and functional products, many research studies focused their interest on demonstrating the sustainability of exploiting marine macroalgal biomass as feedstock for wastewater treatment and natural fertilizer, conversion into green biofuels, active ingredients in pharmaceutical and nutraceutical products, or even for the production of functional ingredients and integration in the human food chain. The objective of the present paper was to provide an overview on the recent progress in the exploitation of different macroalgae species as a source of bioactive compounds, mainly emphasizing the latter published data regarding their potential bioactivities, health benefits, and industrial applications.
Elena-Suzana Biris-Dorhoi; Delia Michiu; Carmen Pop; Ancuta Rotar; Maria Tofana; Oana Pop; Sonia Socaci; Anca Farcas. Macroalgae—A Sustainable Source of Chemical Compounds with Biological Activities. Nutrients 2020, 12, 3085 .
AMA StyleElena-Suzana Biris-Dorhoi, Delia Michiu, Carmen Pop, Ancuta Rotar, Maria Tofana, Oana Pop, Sonia Socaci, Anca Farcas. Macroalgae—A Sustainable Source of Chemical Compounds with Biological Activities. Nutrients. 2020; 12 (10):3085.
Chicago/Turabian StyleElena-Suzana Biris-Dorhoi; Delia Michiu; Carmen Pop; Ancuta Rotar; Maria Tofana; Oana Pop; Sonia Socaci; Anca Farcas. 2020. "Macroalgae—A Sustainable Source of Chemical Compounds with Biological Activities." Nutrients 12, no. 10: 3085.
This paper aims to assess the biological responses of Lavandula angustifolia Mill. to beech and spruce bark crude extract application. Thus, the biological activity of bark extracts was assessed by determining the germination capacity, biomass production, histo-anatomical aspects and photo-assimilatory pigment accumulation, and by quantitative and qualitative volatile compounds analysis. The application of spruce bark extract (500 mg dry bark/100 mL solvent) resulted in a better development of the leaf tissue and an increase in foliar biomass. We observed the stimulating effect of photo-assimilating pigments accumulation, for all experimental variants, compared to the control. Also, the amount of volatile oil was significantly higher in the treated plants with spruce bark extract (500 mg dry bark/100 mL solvent). Some volatile compounds (cyclen, borneol, cryptone, santalen, and caryophyllene oxide β—farnesene) were identified only in the experimental variants. Also, in the experimental variants, an increase in the quantity of limonene, linalyl acetate and lavandulol was observed. These preliminary results showed that the beech and spruce bark extracts can have biological activities and influence the production of volatile oil in Lavandula angustifolia, causing significant changes in the phytochemical profile of the essential oil. Thus, forest waste bark extracts could be recommended as natural bioregulators in lavender crops.
Corneliu Tanase; Ruxandra Ștefănescu; Béla Darkó; Daniela Lucia Muntean; Anca Corina Fărcaş; Sonia Ancuţa Socaci. Biochemical and Histo-Anatomical Responses of Lavandula angustifolia Mill. to Spruce and Beech Bark Extracts Application. Plants 2020, 9, 859 .
AMA StyleCorneliu Tanase, Ruxandra Ștefănescu, Béla Darkó, Daniela Lucia Muntean, Anca Corina Fărcaş, Sonia Ancuţa Socaci. Biochemical and Histo-Anatomical Responses of Lavandula angustifolia Mill. to Spruce and Beech Bark Extracts Application. Plants. 2020; 9 (7):859.
Chicago/Turabian StyleCorneliu Tanase; Ruxandra Ștefănescu; Béla Darkó; Daniela Lucia Muntean; Anca Corina Fărcaş; Sonia Ancuţa Socaci. 2020. "Biochemical and Histo-Anatomical Responses of Lavandula angustifolia Mill. to Spruce and Beech Bark Extracts Application." Plants 9, no. 7: 859.
Iron deficiency in the human body is a global issue with an impact on more than two billion individuals worldwide. The most important functions ensured by adequate amounts of iron in the body are related to transport and storage of oxygen, electron transfer, mediation of oxidation-reduction reactions, synthesis of hormones, the replication of DNA, cell cycle restoration and control, fixation of nitrogen, and antioxidant effects. In the case of iron deficiency, even marginal insufficiencies may impair the proper functionality of the human body. On the other hand, an excess in iron concentration has a major impact on the gut microbiota composition. There are several non-genetic causes that lead to iron deficiencies, and thus, several approaches in their treatment. The most common methods are related to food fortifications and supplements. In this review, following a summary of iron metabolism and its health implications, we analyzed the scientific literature for the influence of iron fortification and supplementation on the gut microbiome and the effect of probiotics, prebiotics, and/or synbiotics in iron absorption and availability for the organism.
Ioana Gabriela Rusu; Ramona Suharoschi; Dan Cristian Vodnar; Carmen Rodica Pop; Sonia Ancuța Socaci; Romana Vulturar; Magdalena Istrati; Ioana Moroșan; Anca Corina Fărcaș; Andreea Diana Kerezsi; Carmen Ioana Mureșan; Oana Lelia Pop. Iron Supplementation Influence on the Gut Microbiota and Probiotic Intake Effect in Iron Deficiency—A Literature-Based Review. Nutrients 2020, 12, 1993 .
AMA StyleIoana Gabriela Rusu, Ramona Suharoschi, Dan Cristian Vodnar, Carmen Rodica Pop, Sonia Ancuța Socaci, Romana Vulturar, Magdalena Istrati, Ioana Moroșan, Anca Corina Fărcaș, Andreea Diana Kerezsi, Carmen Ioana Mureșan, Oana Lelia Pop. Iron Supplementation Influence on the Gut Microbiota and Probiotic Intake Effect in Iron Deficiency—A Literature-Based Review. Nutrients. 2020; 12 (7):1993.
Chicago/Turabian StyleIoana Gabriela Rusu; Ramona Suharoschi; Dan Cristian Vodnar; Carmen Rodica Pop; Sonia Ancuța Socaci; Romana Vulturar; Magdalena Istrati; Ioana Moroșan; Anca Corina Fărcaș; Andreea Diana Kerezsi; Carmen Ioana Mureșan; Oana Lelia Pop. 2020. "Iron Supplementation Influence on the Gut Microbiota and Probiotic Intake Effect in Iron Deficiency—A Literature-Based Review." Nutrients 12, no. 7: 1993.
This study aimed to determine the chemical composition, fatty acids, volatile profile and phenolic compounds profiles from five wild edible mushrooms (Agaricus bisporus, Pleurotus ostreatus, Cantharellus cibarius, Boletus edulis, Lactarius piperatus) from Romania. The results indicated that the dried fruiting bodies of selected mushrooms were rich in proteins (36.24 g/100 g dw-Boletus edulis) and carbohydrates (62.45 g/100 g dw-Lactarius piperatus). 4-Hydroxybenzoic acid and cinnamic acid, were the main phenolic compound present in all selected species. Additionally, the fatty acid pattern included polyunsaturated acids in more than 60% of all fatty acids followed by monounsaturated fatty acids (30%). For the studied mushroom samples, the main volatile compounds identified by the gas chromatography-mass spectrometry were hexanal, benzaldehyde and dodecanoic acid. According to the obtained results, the fruiting bodies of selected Romanian mushrooms are a rich source of bioactive molecules indicating that they may be further exploited as functional ingredients in the composition of innovative food products.
Melinda Fogarasi; Sonia Ancuţa Socaci; Francisc Vasile Dulf; Zorița Maria Diaconeasa; Anca Corina Fărcaș; Maria Tofană; Cristina Anamaria Semeniuc. Bioactive Compounds and Volatile Profiles of Five Transylvanian Wild Edible Mushrooms. Molecules 2018, 23, 3272 .
AMA StyleMelinda Fogarasi, Sonia Ancuţa Socaci, Francisc Vasile Dulf, Zorița Maria Diaconeasa, Anca Corina Fărcaș, Maria Tofană, Cristina Anamaria Semeniuc. Bioactive Compounds and Volatile Profiles of Five Transylvanian Wild Edible Mushrooms. Molecules. 2018; 23 (12):3272.
Chicago/Turabian StyleMelinda Fogarasi; Sonia Ancuţa Socaci; Francisc Vasile Dulf; Zorița Maria Diaconeasa; Anca Corina Fărcaș; Maria Tofană; Cristina Anamaria Semeniuc. 2018. "Bioactive Compounds and Volatile Profiles of Five Transylvanian Wild Edible Mushrooms." Molecules 23, no. 12: 3272.
Historically Sambucus nigra L., known as black elder, has been used medicinally by many indigenous cultures for its antiviral and anti-inflammatory actions. Elder medicinal potential comes from its antioxidant activity, a property shared by numerous phytochemicals. The purpose of this research was to run a comparative study on the content of bioactive compounds (polyphenols, flavonoids, vitamin C) and antioxidant capacity of berries and flowers of wild Sambucus nigra L. species. Total content of polyphenols, flavonoids, respectively antioxidant activity was determined by the spectrophotometric methods, while the quantification of vitamin C was carried out titrimetrically. The obtained results confirmed that both elder flowers and fruits can serve as a good source of bioactive compounds in human diet, having, at the same time, a potential use in the development of many innovative nutritional supplement formulations.
Sonia Socaci; Anca Fărcaş; Maria Tofană; Carmen Pop; Mirela Jimborean; Melinda Nagy. Evaluation of Bioactive Compounds from Flowers and Fruits of Black Elder (Sambucus Nigra L.). Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 2015, 72, 289-290 .
AMA StyleSonia Socaci, Anca Fărcaş, Maria Tofană, Carmen Pop, Mirela Jimborean, Melinda Nagy. Evaluation of Bioactive Compounds from Flowers and Fruits of Black Elder (Sambucus Nigra L.). Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology. 2015; 72 (2):289-290.
Chicago/Turabian StyleSonia Socaci; Anca Fărcaş; Maria Tofană; Carmen Pop; Mirela Jimborean; Melinda Nagy. 2015. "Evaluation of Bioactive Compounds from Flowers and Fruits of Black Elder (Sambucus Nigra L.)." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 72, no. 2: 289-290.
Brewer’s spent grain (BGS) is a by-product of thebrewing process, consisting of the solid fraction of barley malt remainingafter separation of worth. In this research, raw materials and discharged waste from beer production were evaluated on the basis of starch content, using Ewers polarimetric method.
Anca Farcas; Maria Tofana; Sonia Socaci; Stancuta Scrob; Liana Salanta; Doinita Bors. Polarimetric Determination of Starch in Raw Materials and Discharged Waste from Beer Production. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 2013, 70, 70 .
AMA StyleAnca Farcas, Maria Tofana, Sonia Socaci, Stancuta Scrob, Liana Salanta, Doinita Bors. Polarimetric Determination of Starch in Raw Materials and Discharged Waste from Beer Production. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology. 2013; 70 (1):70.
Chicago/Turabian StyleAnca Farcas; Maria Tofana; Sonia Socaci; Stancuta Scrob; Liana Salanta; Doinita Bors. 2013. "Polarimetric Determination of Starch in Raw Materials and Discharged Waste from Beer Production." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 70, no. 1: 70.