This page has only limited features, please log in for full access.
Beef aging is one of the most common methods used for improving its qualities. The main goal of the present study was to analyse the influence of different cold pressed oils and aromatic herbs during marination process on the nutritional, textural, and sensory attributes of the final grilled sirloin samples. In order to fulfil this goal, methods like GC-MS, HPLC/DAD/ESI-MS, HLPC-RID were performed to quantify fatty acids, phenolic acids, and organic acids, respectively. Textural and sensory analysis were performed with CT 3 Texture Analyser and hedonic test. The results showed high improvement of the meat grilled samples regarding the content of phenolic acids, and textural and sensory characteristics. Pearson values indicate strong positive correlations between raw and grilled samples regarding their content in phenolic acids. Hardness, chewiness, gumminess decreased during marination, meanwhile, resilience, and cohesiveness increased. Sensory analysis highlighted that meat samples marinated with olive oil and rosemary for 120 h reached the highest hedonic score among the tested samples.
Vasile-Gheorghe Vişan; Maria Simona Chiş; Adriana Păucean; Vlad Mureșan; Andreea Pușcaș; Laura Stan; Dan Cristian Vodnar; Francisc Vasile Dulf; Dorin Țibulcă; Bogdan Alin Vlaic; Iulian Eugen Rusu; Csaba Balasz Kadar; Augustin Vlaic. Influence of Marination with Aromatic Herbs and Cold Pressed Oils on Black Angus Beef Meat. Foods 2021, 10, 2012 .
AMA StyleVasile-Gheorghe Vişan, Maria Simona Chiş, Adriana Păucean, Vlad Mureșan, Andreea Pușcaș, Laura Stan, Dan Cristian Vodnar, Francisc Vasile Dulf, Dorin Țibulcă, Bogdan Alin Vlaic, Iulian Eugen Rusu, Csaba Balasz Kadar, Augustin Vlaic. Influence of Marination with Aromatic Herbs and Cold Pressed Oils on Black Angus Beef Meat. Foods. 2021; 10 (9):2012.
Chicago/Turabian StyleVasile-Gheorghe Vişan; Maria Simona Chiş; Adriana Păucean; Vlad Mureșan; Andreea Pușcaș; Laura Stan; Dan Cristian Vodnar; Francisc Vasile Dulf; Dorin Țibulcă; Bogdan Alin Vlaic; Iulian Eugen Rusu; Csaba Balasz Kadar; Augustin Vlaic. 2021. "Influence of Marination with Aromatic Herbs and Cold Pressed Oils on Black Angus Beef Meat." Foods 10, no. 9: 2012.
Single cell protein (SCP) is the first product of the fermentation process and has proven to be a good protein alternative. Food competition is becoming more intense as the world’s population continues to grow. Soon, SCP may be able to compensate for a protein deficit. Various global businesses are focusing on SCP production, and the scope of its application is expanding as time and knowledge increases. High quantities of SCP can be produced by microorganisms, such as algae, yeast, fungi and bacteria, due to their fast development rate and the significant level of protein in their chemical structure. Beside proteins, SCP contains carbohydrates, nucleic acids, lipids, minerals, vitamins and several important amino acids. SCP has been an effective substitute for more expensive protein sources such as fish and soybean products. In conclusion, SCP can easily replace traditional protein sources in human and animal feed without detrimental effects. Potential substrate candidates and optimization strategies for SCP production have been extensively studied. This review article focuses on the various aspects of SCP, from its production, using different substrates, player microorganisms and nutritional benefits, to its economic aspects.
Bogdan Constantin Bratosin; Sorina Darjan; Dan Cristian Vodnar. Single Cell Protein: A Potential Substitute in Human and Animal Nutrition. Sustainability 2021, 13, 9284 .
AMA StyleBogdan Constantin Bratosin, Sorina Darjan, Dan Cristian Vodnar. Single Cell Protein: A Potential Substitute in Human and Animal Nutrition. Sustainability. 2021; 13 (16):9284.
Chicago/Turabian StyleBogdan Constantin Bratosin; Sorina Darjan; Dan Cristian Vodnar. 2021. "Single Cell Protein: A Potential Substitute in Human and Animal Nutrition." Sustainability 13, no. 16: 9284.
Carotenoids have well documented health-promoting functions through their antioxidant properties, and numerous research topics are related to their integration in functional food products or beverages. Due to their firm hydrophobic nature, some difficulties are encountered while incorporating them in high water content matrices. In the present study recovered carotenoids from tomato processing industrial by-products were qualitatively and quantitatively analyzed by high-performance liquid chromatography (HPLC), and microencapsulated via spray drying technology. Oil in water (o/w) emulsion delivery system was used for encapsulating carotenoids with linseed oil as carrier, and a binary blend of gum Arabic and maltodextrin (1:1 w/w) as wall materials. The microcapsules were subjected to physical-chemical analysis, and to simulated gastrointestinal digestion process to evaluate the carotenoids bioaccessibility. Individual carotenoids (lycopene, β-carotene, and lutein) were observed during gastric and intestinal phases of the in vitro digestion and analyzed by HPLC/DAD. The results showed considerable degradation of lycopene during spray drying process and consistent degradation of β-carotene throughout the gastric phase of the simulated digestion. To gain an insight into the compounds responsible for the efficient delivery system of the carotenoids through the gastrointestinal tract, further investigations are required regarding the lipid phase used in the spray drying process.
Katalin Szabo; Bernadette Emőke Teleky; Floricuta Ranga; Elemer Simon; Oana Lelia Pop; Vanda Babalau-Fuss; Nikolas Kapsalis; Dan Cristian Vodnar. Bioaccessibility of microencapsulated carotenoids, recovered from tomato processing industrial by-products, using in vitro digestion model. LWT 2021, 152, 112285 .
AMA StyleKatalin Szabo, Bernadette Emőke Teleky, Floricuta Ranga, Elemer Simon, Oana Lelia Pop, Vanda Babalau-Fuss, Nikolas Kapsalis, Dan Cristian Vodnar. Bioaccessibility of microencapsulated carotenoids, recovered from tomato processing industrial by-products, using in vitro digestion model. LWT. 2021; 152 ():112285.
Chicago/Turabian StyleKatalin Szabo; Bernadette Emőke Teleky; Floricuta Ranga; Elemer Simon; Oana Lelia Pop; Vanda Babalau-Fuss; Nikolas Kapsalis; Dan Cristian Vodnar. 2021. "Bioaccessibility of microencapsulated carotenoids, recovered from tomato processing industrial by-products, using in vitro digestion model." LWT 152, no. : 112285.
Recent advances in functional foods and nutraceuticals have emphasized the beneficial impact of bioactive molecules on human health and longevity. The omega-3 (ω-3) long-chain polyunsaturated fatty acids (LC-PUFAs), namely eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), have been shown to exert numerous positive effects on cardiovascular events, inflammatory disease, some cancers, and neurological disorders. The primary sources of ω-3 LC-PUFAs for human consumption are cold-water fish and seafood; however, these are harvested currently beyond a sustainable capacity. Therefore, new sources of ω-3 LC-PUFAs such as oleaginous microalgae are regarded as promising alternatives to fish and seafood. In this context, the aim of the present review is to summarize the recent biotechnological progress made regarding the production, purification, and concentration of ω-3 LC-PUFAs from marine microalgae.
Daniel Gabriel Barta; Vasile Coman; Dan Cristian Vodnar. Microalgae as sources of omega-3 polyunsaturated fatty acids: Biotechnological aspects. Algal Research 2021, 58, 102410 .
AMA StyleDaniel Gabriel Barta, Vasile Coman, Dan Cristian Vodnar. Microalgae as sources of omega-3 polyunsaturated fatty acids: Biotechnological aspects. Algal Research. 2021; 58 ():102410.
Chicago/Turabian StyleDaniel Gabriel Barta; Vasile Coman; Dan Cristian Vodnar. 2021. "Microalgae as sources of omega-3 polyunsaturated fatty acids: Biotechnological aspects." Algal Research 58, no. : 102410.
The electrospun nanosystems containing poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) and 1 wt% Fe doped ZnO nanoparticles (NPs) (with the content of dopant in the range of 0–1 wt% Fe) deposited onto polylactic acid (PLA) film were prepared for food packaging application. They were investigated by scanning electron microscopy (SEM), energy dispersive X-ray (EDX), Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), antimicrobial analysis, and X-ray photoelectron spectrometry (XPS) techniques. Migration studies conducted in acetic acid 3% (wt/wt) and ethanol 10% (v/v) food simulants as well as by the use of treated ashes with 3% HNO3 solution reveal that the migration of Zn and Fe falls into the specific limits imposed by the legislation in force. Results indicated that the PLA/PHBV/ZnO:Fex electrospun nanosystems exhibit excellent antibacterial activity against the Pseudomonas aeruginosa (ATCC-27853) due to the generation of a larger amount of perhydroxyl (˙OOH) radicals as assessed using electron paramagnetic resonance (EPR) spectroscopy coupled with a spin trapping method.
Maria Râpă; Maria Stefan; Paula Popa; Dana Toloman; Cristian Leostean; Gheorghe Borodi; Dan Vodnar; Magdalena Wrona; Jesús Salafranca; Cristina Nerín; Daniel Barta; Maria Suciu; Cristian Predescu; Ecaterina Matei. Electrospun Nanosystems Based on PHBV and ZnO for Ecological Food Packaging. Polymers 2021, 13, 2123 .
AMA StyleMaria Râpă, Maria Stefan, Paula Popa, Dana Toloman, Cristian Leostean, Gheorghe Borodi, Dan Vodnar, Magdalena Wrona, Jesús Salafranca, Cristina Nerín, Daniel Barta, Maria Suciu, Cristian Predescu, Ecaterina Matei. Electrospun Nanosystems Based on PHBV and ZnO for Ecological Food Packaging. Polymers. 2021; 13 (13):2123.
Chicago/Turabian StyleMaria Râpă; Maria Stefan; Paula Popa; Dana Toloman; Cristian Leostean; Gheorghe Borodi; Dan Vodnar; Magdalena Wrona; Jesús Salafranca; Cristina Nerín; Daniel Barta; Maria Suciu; Cristian Predescu; Ecaterina Matei. 2021. "Electrospun Nanosystems Based on PHBV and ZnO for Ecological Food Packaging." Polymers 13, no. 13: 2123.
Background: vegetative diversity is based on different climate and geographical origins. In terms of beekeeping, herbal diversity is strongly correlated to the production of a wide variety of honey. Therefore, based on the existing plant diversity in each country, multiple honey varieties are produced with different health characteristics. While beekeeping potential and consumption preferences are reflected in products’ variety, this leads to an increase in the region’s economy and extensive export. In the last years, monofloral honey has gained interest from consumers and especially in the medicinal field due to the presence of phytochemicals which are directly linked to health benefits, wound healing, antioxidant, anticancer and anti-inflammatory activities. Scope and approach: this review aims to highlight the physicochemical properties, mineral profiles and antioxidant activities of selected monofloral honeys based on their botanical and geographical origin. Moreover, this review focuses on the intercorrelation between monofloral honey’s antioxidant compounds and in vitro and in vivo activities, focusing on the apoptosis and cell proliferation inhibition in various cell lines, with a final usage of honey as a potential therapeutic product in the fight towards reducing tumor growth. Key findings and conclusions: multiple studies have demonstrated that monofloral honeys have different physicochemical structures and bioactive compounds. Useful chemical markers to distinguish between monofloral honeys were evidenced, such as: 2-methoxybenzoic acid and trimethoxybenzoic acid are distinctive to Manuka honey while 4-methoxyphenylacetic acid is characteristic to Kanuka honey. Furthermore, resveratrol, epigallocatechin and pinostrobin are markers distinct to Sage honey, whereas carvacrol and thymol are found in Ziziphus honey. Due to their polyphenolic profile, monofloral honeys have significant antioxidant activity, as well as antidiabetic, antimicrobial and anticancer activities. It was demonstrated that Pine honey decreased the MDA and TBARS levels in liver, kidney, heart and brain tissues, whereas Malicia honey reduced the low-density lipoprotein level. Consumption of Clover, Acacia and Gelam honeys reduced the weight and adiposity, as well as trygliceride levels. Furthermore, the antiproliferative effect of chrysin, a natural flavone in Acacia honey, was demonstrated in human (A375) and murine (B16-F1) melanoma cell lines, whereas caffeic acid, a phenolic compound found in Kelulut honey, proves to be significant candidate in the chemoprevention of colon cancer. Based on these features, the use of hiney in the medicinal field (apitherapy), and the widespread usage of natural product consumption, is gaining interest by each year.
Rodica Mărgăoan; Erkan Topal; Ralitsa Balkanska; Banu Yücel; Titanilla Oravecz; Mihaiela Cornea-Cipcigan; Dan Vodnar. Monofloral Honeys as a Potential Source of Natural Antioxidants, Minerals and Medicine. Antioxidants 2021, 10, 1023 .
AMA StyleRodica Mărgăoan, Erkan Topal, Ralitsa Balkanska, Banu Yücel, Titanilla Oravecz, Mihaiela Cornea-Cipcigan, Dan Vodnar. Monofloral Honeys as a Potential Source of Natural Antioxidants, Minerals and Medicine. Antioxidants. 2021; 10 (7):1023.
Chicago/Turabian StyleRodica Mărgăoan; Erkan Topal; Ralitsa Balkanska; Banu Yücel; Titanilla Oravecz; Mihaiela Cornea-Cipcigan; Dan Vodnar. 2021. "Monofloral Honeys as a Potential Source of Natural Antioxidants, Minerals and Medicine." Antioxidants 10, no. 7: 1023.
Syringa vulgaris L. (common lilac) is one of the most popular ornamental species, but also a promising not comprehensively studied source of bioactive compounds with important therapeutic potential. Our study was designed to characterize the chemical composition and to assess the antioxidant and cytotoxic properties of ethanolic extracts obtained from S. vulgaris L. flowers, leaves, bark, and fruit. The chemical profile of the ethanolic extracts was investigated using chromatographic (HPLC-DAD-ESI+, GC-MS) and spectral (UV-Vis, FT-IR) methods, while the protective effect against free radicals was evaluated in vitro by different chemical assays (DPPH, FRAP, CUPRAC). The cytotoxic activity was tested on two tumoral cell lines, HeLa, B16F10, using the MTT assay. Significant amounts of free or glycosylated chemical components belonging to various therapeutically important structural classes, such as phenyl-propanoids (syringin, acteoside, echinacoside), flavonoids (quercetin, kaempferol derivatives) and secoiridoids (secologanoside, oleuropein, 10-hydroxy oleuropein, demethyloleuropein, syringalactone A, nuzhenide, lingstroside) were obtained for the flowers, leaves and bark extracts, respectively. Furthermore, MTT tests pointed out a significant cytotoxic potential expressed in a non-dose-dependent manner toward the tumoral lines. The performed methods underlined that S. vulgaris extracts, in particular belonging to flowers and leaves, represent valuable sources of compounds with antioxidant and antitumoral potential.
Daniela Hanganu; Mihaela Niculae; Irina Ielciu; Neli-Kinga Olah; Melania Munteanu; Ramona Burtescu; Răzvan Ștefan; Loredana Olar; Emoke Pall; Sanda Andrei; Dan Vodnar; Daniela Benedec; Ilioara Oniga. Chemical Profile, Cytotoxic Activity and Oxidative Stress Reduction of Different Syringa vulgaris L. Extracts. Molecules 2021, 26, 3104 .
AMA StyleDaniela Hanganu, Mihaela Niculae, Irina Ielciu, Neli-Kinga Olah, Melania Munteanu, Ramona Burtescu, Răzvan Ștefan, Loredana Olar, Emoke Pall, Sanda Andrei, Dan Vodnar, Daniela Benedec, Ilioara Oniga. Chemical Profile, Cytotoxic Activity and Oxidative Stress Reduction of Different Syringa vulgaris L. Extracts. Molecules. 2021; 26 (11):3104.
Chicago/Turabian StyleDaniela Hanganu; Mihaela Niculae; Irina Ielciu; Neli-Kinga Olah; Melania Munteanu; Ramona Burtescu; Răzvan Ștefan; Loredana Olar; Emoke Pall; Sanda Andrei; Dan Vodnar; Daniela Benedec; Ilioara Oniga. 2021. "Chemical Profile, Cytotoxic Activity and Oxidative Stress Reduction of Different Syringa vulgaris L. Extracts." Molecules 26, no. 11: 3104.
Currently, extrudates are considered unhealthy products, being characterized as high in calories; rich in fat, sugar, and salt; and low in nutritional compounds. The aim of this study was to assess the influence of lucerne (Medicago sativa) on the physicochemical, nutritional, and functional characteristics of corn extrudates. In order to achieve these goals, water content, water activity, expansion index, bulk density, porosity, hygroscopicity, optical properties, antioxidant activity, individual phenolic acids, folates, individual flavonoids, and volatile compounds were analyzed. The results showed that the typical characteristics of corn extrudates such as expansion, crunchiness, and density were maintained with 10% lucerne addition, highlighting a strong negative Pearson correlation (p < 0.05) between all studied parameters and lucerne addition. On the other hand, the lucerne addition caused a linear increase of bioactive compounds, showing positive Pearson correlations between flavonoids, folates, and antioxidant activity. The volatile profile of corn extrudates improved with the addition of lucerne leading to volatile compounds such as limonene, β-mircene, and hexanal. Overall, considering the textural, nutritional, and functional characteristics of corn extrudates, we determined that a percentage addition on 10% lucerne could be successfully used in the manufacturing of corn extrudates.
Marta Igual; Maria Chiş; Sonia Socaci; Dan Vodnar; Floricuța Ranga; Javier Martínez-Monzó; Purificación García-Segovia. Effect of Medicago sativa Addition on Physicochemical, Nutritional and Functional Characteristics of Corn Extrudates. Foods 2021, 10, 928 .
AMA StyleMarta Igual, Maria Chiş, Sonia Socaci, Dan Vodnar, Floricuța Ranga, Javier Martínez-Monzó, Purificación García-Segovia. Effect of Medicago sativa Addition on Physicochemical, Nutritional and Functional Characteristics of Corn Extrudates. Foods. 2021; 10 (5):928.
Chicago/Turabian StyleMarta Igual; Maria Chiş; Sonia Socaci; Dan Vodnar; Floricuța Ranga; Javier Martínez-Monzó; Purificación García-Segovia. 2021. "Effect of Medicago sativa Addition on Physicochemical, Nutritional and Functional Characteristics of Corn Extrudates." Foods 10, no. 5: 928.
Background: In the context of the Sars-CoV-2 pandemic that started in 2020, more attention is being paid to the air quality in medical offices. The medical, economic and social implications of this crisis are unprecedented. Dental offices, particularly, were significantly affected by this pandemic due to the high exposure of dental workers, limited availability of personal protective equipment (PPE) and serious financial problems. Methods: Four different procedures were compared regarding their effectiveness in air contamination reduction, both from a biological point of view and from a management point of view: Fogging, Ultraviolet C (UVC) lamps, UVC air circulation units and natural ventilation. A total of 56 Petri dishes were used to evaluate air contamination. Results: All four procedures offered good results but the decontamination time and overall effect varied depending on the chosen method. Fogging was the only method that managed to remove all the identifiable pathogens. Conclusions: Fogging proved to be superior from a medical point of view, while the UVC air circulation unit proved to be more efficient from a management point of view.
Avram Manea; Diana Crisan; Grigore Baciut; Mihaela Baciut; Simion Bran; Gabriel Armencea; Maria Crisan; Horatiu Colosi; Ioana Colosi; Dan Vodnar; Alexandra Aghiorghiesei; Ovidiu Aghiorghiesei; Florin Onisor; Cristian Dinu. The Importance of Atmospheric Microbial Contamination Control in Dental Offices: Raised Awareness Caused by the SARS-CoV-2 Pandemic. Applied Sciences 2021, 11, 2359 .
AMA StyleAvram Manea, Diana Crisan, Grigore Baciut, Mihaela Baciut, Simion Bran, Gabriel Armencea, Maria Crisan, Horatiu Colosi, Ioana Colosi, Dan Vodnar, Alexandra Aghiorghiesei, Ovidiu Aghiorghiesei, Florin Onisor, Cristian Dinu. The Importance of Atmospheric Microbial Contamination Control in Dental Offices: Raised Awareness Caused by the SARS-CoV-2 Pandemic. Applied Sciences. 2021; 11 (5):2359.
Chicago/Turabian StyleAvram Manea; Diana Crisan; Grigore Baciut; Mihaela Baciut; Simion Bran; Gabriel Armencea; Maria Crisan; Horatiu Colosi; Ioana Colosi; Dan Vodnar; Alexandra Aghiorghiesei; Ovidiu Aghiorghiesei; Florin Onisor; Cristian Dinu. 2021. "The Importance of Atmospheric Microbial Contamination Control in Dental Offices: Raised Awareness Caused by the SARS-CoV-2 Pandemic." Applied Sciences 11, no. 5: 2359.
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 efficiency of some films prepared from heat-denatured whey protein isolate solutions on the quality and shelf-life of brook trout samples during storage at 4 °C was studied in this research (WPIf-a film based on whey protein isolate and WPIf+2.5%TEO-a film based on whey protein isolate incorporated with 2.5% tarragon essential oil). The control and covered fish samples were periodically assessed (at 3 days) over 15 days of storage for the physicochemical (pH; EC, electrical conductivity; TVB-N, total volatile basic nitrogen; TBARS, thiobarbituric acid reactive substances; color), microbiological (TVC, total viable count; PTC, psychrotrophic count; LAB, lactic acid bacteria; H2S-producing bacteria), and sensory properties (color discoloration; odor; overall acceptability). The WPIf+2.5%TEO has proven enhanced quality preservation effects compared to WPIf by showing lower values for physicochemical parameters, lower microbial loads, and higher sensory scores in the fish sample. All these effects have led to an extension of the sample’s shelf-life. In conclusion, the tarragon essential oil has conferred antioxidant and antimicrobial properties to the film. Thus, the WPIf+2.5%TEO could be a promising material for the packaging of fresh brook trout during refrigerated storage.
Maria-Ioana Socaciu; Melinda Fogarasi; Elemér Simon; Cristina Semeniuc; Sonia Socaci; Andersina Podar; Dan Vodnar. Effects of Whey Protein Isolate-Based Film Incorporated with Tarragon Essential Oil on the Quality and Shelf-Life of Refrigerated Brook Trout. Foods 2021, 10, 401 .
AMA StyleMaria-Ioana Socaciu, Melinda Fogarasi, Elemér Simon, Cristina Semeniuc, Sonia Socaci, Andersina Podar, Dan Vodnar. Effects of Whey Protein Isolate-Based Film Incorporated with Tarragon Essential Oil on the Quality and Shelf-Life of Refrigerated Brook Trout. Foods. 2021; 10 (2):401.
Chicago/Turabian StyleMaria-Ioana Socaciu; Melinda Fogarasi; Elemér Simon; Cristina Semeniuc; Sonia Socaci; Andersina Podar; Dan Vodnar. 2021. "Effects of Whey Protein Isolate-Based Film Incorporated with Tarragon Essential Oil on the Quality and Shelf-Life of Refrigerated Brook Trout." Foods 10, no. 2: 401.
Vanilla is the main natural flavoring agent used in industries such as pharmaceuticals, food, flavoring, and fragrance, in which vanillin is the major component. The vanillin compound can be produced using the following routes: chemical synthesis, vegetable biosynthesis, and biotechnological processes (the production of bio-vanilla). Bio-vanillin derived from the latter route has significant advantages over the other two, including by fulfilling the needs of modern consumer trends by being considered natural and by supporting industrial production, due to the lack of toxicity and its alternative use of industrial wastes. Moreover, only natural-labeled vanillin is approved for use in the food industry by most food safety control authorities worldwide. This review demonstrates that the use of novel approaches involving integrated technologies (microorganisms, food technology, genetic engineering, industrial and waste valorization) for the production of bio-vanillin is a promising route for a natural and sustainable production with a high industrial potential. Bio-vanillin production, which is based on renewable processes and uses microbial biodiversity, does not generate toxic waste and may re-integrate different industrial wastes or by-products in a living system. Moreover, downstream processes are increasingly optimized, indicating that their applications may redirect food industries to highly sustainable future applications. Although novel approaches are at an interesting stage, cost-cutting attempts are needed to improve the efficiency of biotransformation and the use of cheaper substrates. In addition, lightweight systems are needed for efficient processing, using immobilized cell cultures and the spontaneous release of metabolites, together with the use of adsorbents for product recovery.
Gheorghe Adrian Martău; Lavinia-Florina Călinoiu; Dan Cristian Vodnar. Bio-vanillin: Towards a sustainable industrial production. Trends in Food Science & Technology 2021, 109, 579 -592.
AMA StyleGheorghe Adrian Martău, Lavinia-Florina Călinoiu, Dan Cristian Vodnar. Bio-vanillin: Towards a sustainable industrial production. Trends in Food Science & Technology. 2021; 109 ():579-592.
Chicago/Turabian StyleGheorghe Adrian Martău; Lavinia-Florina Călinoiu; Dan Cristian Vodnar. 2021. "Bio-vanillin: Towards a sustainable industrial production." Trends in Food Science & Technology 109, no. : 579-592.
The circular economy action plan involves principles related to food waste reduction and integration of recovered nutrients to the market. In this context, the present study aims to highlight the valuable bioactive components found in tomato processing by-products (carotenoids, phenolic compounds and fatty acids) influenced by industrial pre-treatments, particularly cold break (CB) process at 65–75 °C and hot break (HB) process at 85–95 °C. The fatty acid profile of the tomato seed oil was examined by gas chromatography coupled to mass spectrometry (GC-MS), individual carotenoid and phenolic compositions were determined by high performance liquid chromatography (HPLC) and the viscoelastic properties were evaluated by rheological measurements. The physicochemical properties revealed appropriate characteristics of the tomato seed oil to fit the standards of generally accepted edible oils, for both CB and HB derived samples, however, significant qualitative and quantitative differences were detected in their phenolic composition and carotenoids content. Lycopene (37.43 ± 1.01 mg/100 mL) was a major carotenoid in the examined samples, linoleic acid was the main fatty acid (61.73%) detected in the tomato seed oil and syringic acid appeared to be one of two major phenolic acids detected in the samples of CB process. Our findings extend the boundaries of tomato processing industry by validating that tomato seed oil is a bioactive rich edible oil with additional health benefits, which can be integrated in functional food products.
Katalin Szabo; Francisc Vasile Dulf; Bernadette-Emőke Teleky; Panagiota Eleni; Christos Boukouvalas; Magdalini Krokida; Nikolas Kapsalis; Alexandru Vasile Rusu; Claudia Terezia Socol; Dan Cristian Vodnar. Evaluation of the Bioactive Compounds Found in Tomato Seed Oil and Tomato Peels Influenced by Industrial Heat Treatments. Foods 2021, 10, 110 .
AMA StyleKatalin Szabo, Francisc Vasile Dulf, Bernadette-Emőke Teleky, Panagiota Eleni, Christos Boukouvalas, Magdalini Krokida, Nikolas Kapsalis, Alexandru Vasile Rusu, Claudia Terezia Socol, Dan Cristian Vodnar. Evaluation of the Bioactive Compounds Found in Tomato Seed Oil and Tomato Peels Influenced by Industrial Heat Treatments. Foods. 2021; 10 (1):110.
Chicago/Turabian StyleKatalin Szabo; Francisc Vasile Dulf; Bernadette-Emőke Teleky; Panagiota Eleni; Christos Boukouvalas; Magdalini Krokida; Nikolas Kapsalis; Alexandru Vasile Rusu; Claudia Terezia Socol; Dan Cristian Vodnar. 2021. "Evaluation of the Bioactive Compounds Found in Tomato Seed Oil and Tomato Peels Influenced by Industrial Heat Treatments." Foods 10, no. 1: 110.
In contemporary food production, an important role is given to the increase in the nutritional quality of foodstuff. In the bakery industry, one of the main cereals used is wheat flour (WF), which creates bread with proper sensory evaluation but is nutritionally poor. Soy-flour (SF) has increased nutrient content, and its consumption is recommended due to several health benefits. Dough fermentation with lactic acid bacteria (LAB) increases bread shelf life, improves flavor, and its nutritional quality, mostly due to its high organic acid production capability. In the present study, the addition of SF to WF, through fermentation with the cocultures of Lactobacillus plantarum and Lactobacillus casei was analyzed. Three different batches were performed by using WF supplemented with SF, as follows: batch A consisting of 90% WF and 10% SF; batch B—95% WF and 5% SF; batch C—100% WF. The fermentation with these two LABs presented several positive effects, which, together with increased SF content, improved the dough’s rheological and physicochemical characteristics. The dynamic rheological analysis exhibited a more stable elastic-like behavior in doughs supplemented with SF (G′ 4936.2 ± 12.7, and G″ 2338.4 ± 9.1). Organic acid production changes were the most significant, especially for the lactic, citric, and tartaric content.
Bernadette-Emőke Teleky; Gheorghe Adrian Martău; Dan Cristian Vodnar. Physicochemical Effects of Lactobacillus plantarum and Lactobacillus casei Cocultures on Soy–Wheat Flour Dough Fermentation. Foods 2020, 9, 1894 .
AMA StyleBernadette-Emőke Teleky, Gheorghe Adrian Martău, Dan Cristian Vodnar. Physicochemical Effects of Lactobacillus plantarum and Lactobacillus casei Cocultures on Soy–Wheat Flour Dough Fermentation. Foods. 2020; 9 (12):1894.
Chicago/Turabian StyleBernadette-Emőke Teleky; Gheorghe Adrian Martău; Dan Cristian Vodnar. 2020. "Physicochemical Effects of Lactobacillus plantarum and Lactobacillus casei Cocultures on Soy–Wheat Flour Dough Fermentation." Foods 9, no. 12: 1894.
The current COVID-19 pandemic is a great challenge for worldwide researchers in the human microbiota area because the mechanisms and long-term effects of the infection at the GI level are not yet deeply understood. In the current review, scientific literature including original research articles, clinical studies, epidemiological reports, and review-type articles concerning human intestinal infection with SARS-CoV-2 and the possible consequences on the microbiota were reviewed. Moreover, the following aspects pertaining to COVID-19 have also been discussed: transmission, resistance in the human body, the impact of nutritional status in relation to the intestinal microbiota, and the impact of comorbid metabolic disorders such as inflammatory bowel disease (IBS), obesity, and type two diabetes (T2D). The articles investigated show that health, age, and nutritional status are associated with specific communities of bacterial species in the gut, which could influence the clinical course of COVID-19 infection. Fecal microbiota alterations were associated with fecal concentrations of SARS-CoV-2 and COVID-19 severity. Patients suffering from metabolic and gastrointestinal (GI) disorders are thought to be at a moderate-to-high risk of infection with SARS-CoV-2, indicating the direct implication of gut dysbiosis in COVID-19 severity. However, additional efforts are required to identify the initial GI symptoms of COVID-19 for possible early intervention.
Dan-Cristian Vodnar; Laura Mitrea; Bernadette-Emoke Teleky; Katalin Szabo; Lavinia-Florina Călinoiu; Silvia-Amalia Nemeş; Gheorghe-Adrian Martău. Coronavirus Disease (COVID-19) Caused by (SARS-CoV-2) Infections: A Real Challenge for Human Gut Microbiota. Frontiers in Cellular and Infection Microbiology 2020, 10, 575559 .
AMA StyleDan-Cristian Vodnar, Laura Mitrea, Bernadette-Emoke Teleky, Katalin Szabo, Lavinia-Florina Călinoiu, Silvia-Amalia Nemeş, Gheorghe-Adrian Martău. Coronavirus Disease (COVID-19) Caused by (SARS-CoV-2) Infections: A Real Challenge for Human Gut Microbiota. Frontiers in Cellular and Infection Microbiology. 2020; 10 ():575559.
Chicago/Turabian StyleDan-Cristian Vodnar; Laura Mitrea; Bernadette-Emoke Teleky; Katalin Szabo; Lavinia-Florina Călinoiu; Silvia-Amalia Nemeş; Gheorghe-Adrian Martău. 2020. "Coronavirus Disease (COVID-19) Caused by (SARS-CoV-2) Infections: A Real Challenge for Human Gut Microbiota." Frontiers in Cellular and Infection Microbiology 10, no. : 575559.
This work describes an efficient, simple, and ecofriendly sonochemical procedure for the preparation of new α-(arylamino)acetonitrile derivatives C-substituted with phenothiazine or ferrocene units. The synthetic protocol is based on the Strecker reaction of a (hetero)aryl aldimine substrate with trimethylsilyl cyanide (TMSCN) in poly(ethylene glycol) (PEG) solution. The advantages of the sonochemical versus the conventional α-(arylamino)acetonitrile synthesis are the significantly shorter reaction time (30 min instead of 72 hours), the higher purity and the easier separation of the product that precipitated from the reaction mixture in crystalline form as depicted by scanning electron microscopy (SEM) analysis. The single crystal X-ray diffraction analysis disclosed the arrangement of the α-(arylamino)acetonitrile molecules in the aggregated crystalline state as a racemic mixture. The mutagenic/antimutagenic potential for three representative derivatives containing phenothiazinyl, ferrocenyl, and phenyl units, respectively, was evaluated by the Ames Salmonella/microsome test using S. typhimurium TA98 and TA100 strains with and without metabolic activation. The preliminary screening results pointed out that the C-(hetero)aryl-α-(arylamino)acetonitrile derivatives can be considered genotoxically safe and possibly antimutagenic.
Emese Gal; Luiza Gaina; Hermina Petkes; Alexandra Pop; Castelia Cristea; Gabriel Barta; Dan Cristian Vodnar; Luminiţa Silaghi-Dumitrescu. Ultrasound-assisted Strecker synthesis of novel 2-(hetero)aryl-2-(arylamino)acetonitrile derivatives. Beilstein Journal of Organic Chemistry 2020, 16, 2929 -2936.
AMA StyleEmese Gal, Luiza Gaina, Hermina Petkes, Alexandra Pop, Castelia Cristea, Gabriel Barta, Dan Cristian Vodnar, Luminiţa Silaghi-Dumitrescu. Ultrasound-assisted Strecker synthesis of novel 2-(hetero)aryl-2-(arylamino)acetonitrile derivatives. Beilstein Journal of Organic Chemistry. 2020; 16 (1):2929-2936.
Chicago/Turabian StyleEmese Gal; Luiza Gaina; Hermina Petkes; Alexandra Pop; Castelia Cristea; Gabriel Barta; Dan Cristian Vodnar; Luminiţa Silaghi-Dumitrescu. 2020. "Ultrasound-assisted Strecker synthesis of novel 2-(hetero)aryl-2-(arylamino)acetonitrile derivatives." Beilstein Journal of Organic Chemistry 16, no. 1: 2929-2936.
In the present work, was investigated the separation and purification procedure of the biogenic 1,3-propanediol (1,3-PD), which is a well-known valuable compound in terms of bio-based plastic materials development. The biogenic 1,3-PD was obtained as a major metabolite through the glycerol fermentation by Klebsiella pneumoniae DSMZ 2026 and was subjected to separation and purification processes. A strong acidic ion exchange resin in H+ form was used for 1,3-PD purification from the aqueous solution previously obtained by broth flocculation. The eluent volume was investigated considering the removal of the secondary metabolites such as organic acids (acetic, citric, lactic, and succinic acids) and 2,3-butanediol (2,3-BD), and unconsumed glycerol. It was observed that a volume of 84 mL of ethanol 75% loaded with a flow rate of 7 mL/min completely remove the secondary metabolites from 10 mL of concentrated fermented broth, and pure biogenic 1,3-PD was recovered in 128 mL of the eluent.
Laura Mitrea; Loredana Florina Leopold; Cosmina Bouari; Dan Cristian Vodnar. Separation and Purification of Biogenic 1,3-Propanediol from Fermented Glycerol through Flocculation and Strong Acidic Ion-Exchange Resin. Biomolecules 2020, 10, 1601 .
AMA StyleLaura Mitrea, Loredana Florina Leopold, Cosmina Bouari, Dan Cristian Vodnar. Separation and Purification of Biogenic 1,3-Propanediol from Fermented Glycerol through Flocculation and Strong Acidic Ion-Exchange Resin. Biomolecules. 2020; 10 (12):1601.
Chicago/Turabian StyleLaura Mitrea; Loredana Florina Leopold; Cosmina Bouari; Dan Cristian Vodnar. 2020. "Separation and Purification of Biogenic 1,3-Propanediol from Fermented Glycerol through Flocculation and Strong Acidic Ion-Exchange Resin." Biomolecules 10, no. 12: 1601.
In recent years, food products manufactured with buckwheat and sprouts flours have attracted widespread interest due to their high nutritional value with various health benefits, becoming more and more popular. The purpose of this study was to assesses the influence of buckwheat and sprouts flours on the nutritional, sensorial and textural characteristics on the final baked products. In order to achieve these goals, methods like HPLC-RID (High-Perfomance Liquid Chromatography with Refractive Index Detection), aluminum chloride colorimetric assay, Folin-Ciocalteu and 1,1-Diphenyl-2-picrylhydrazyl (DPPH) were used to determine fructose, glucose, sucrose, maltose; total flavonoids, total phenols and antioxidant activity. Sensorial analysis was realized by using hedonic test and texture profile was performed on a CT 3 Texture Analyzer. The results proved that wheat flour could be successfully replaced by 20% buckwheat and 10% sprouts flours, respectively, improving their nutritional value, without negative influence on texture parameters and sensorial features. The obtained buns were accepted by consumers with a total hedonic score of 9.1 and 8.7, respectively. Hardness, gumminess and adhesiveness were improved by using Magimix improver, meanwhile cohesiveness, springiness, gumminess and adhesiveness were improved by using guar gum.
Alina Sturza; Adriana Păucean; Maria Chiș; Vlad Mureșan; Dan Vodnar; Simona Man; Adriana Urcan; Iulian Rusu; Georgiana Fostoc; Sevastița Muste. Influence of Buckwheat and Buckwheat Sprouts Flours on the Nutritional and Textural Parameters of Wheat Buns. Applied Sciences 2020, 10, 7969 .
AMA StyleAlina Sturza, Adriana Păucean, Maria Chiș, Vlad Mureșan, Dan Vodnar, Simona Man, Adriana Urcan, Iulian Rusu, Georgiana Fostoc, Sevastița Muste. Influence of Buckwheat and Buckwheat Sprouts Flours on the Nutritional and Textural Parameters of Wheat Buns. Applied Sciences. 2020; 10 (22):7969.
Chicago/Turabian StyleAlina Sturza; Adriana Păucean; Maria Chiș; Vlad Mureșan; Dan Vodnar; Simona Man; Adriana Urcan; Iulian Rusu; Georgiana Fostoc; Sevastița Muste. 2020. "Influence of Buckwheat and Buckwheat Sprouts Flours on the Nutritional and Textural Parameters of Wheat Buns." Applied Sciences 10, no. 22: 7969.
Lactobacillus plantarum ATCC 8014 was used to ferment quinoa flour, in order to evaluate its influence on the nutritional and rheological characteristics of both the sourdough and muffins. The quantification of carbohydrates and organic acids was carried out on a HPLC-RID system (high-performance liquid chromatography coupled with with refractive index detector), meanwhile HPLC-UV-VIS (high-performance liquid chromatography coupled with UV-VIS detector), AAS (Atomic absorption spectrophotometry), aluminum chloride colorimetric assay, Folin–Ciocalteu, and 1,1-Diphenyl-2-picrylhydrazyl radical scavenging activity (DPPH) methods were used to determine folic acid, minerals, flavonoids, total phenols, and radical scavenging activity, respectively. Two types of sourdough were used in this study: quinoa sourdough fermented with L. plantarum ATCC 8014 and quinoa sourdough spontaneous fermented. The first one influenced the chemical composition of muffins in terms of decreased content of carbohydrates, higher amounts of both organic acids and folic acid. Furthermore, higher amounts of flavonoids, total phenols and increased radical scavenging activity were recorded due to the use of Lactobacillus plantarum ATCC 8014 strain. These results indicate the positive effect of quinoa flour fermentation with the above strain and supports the use of controlled fermentation with lactic acid bacteria for the manufacturing of gluten free baked products.
Maria Chiş; Adriana Păucean; Simona Man; Dan Vodnar; Bernadette-Emoke Teleky; Carmen Pop; Laura Stan; Orsolya Borsai; Csaba Kadar; Adriana Urcan; Sevastiţa Muste. Quinoa Sourdough Fermented with Lactobacillus plantarum ATCC 8014 Designed for Gluten-Free Muffins—A Powerful Tool to Enhance Bioactive Compounds. Applied Sciences 2020, 10, 7140 .
AMA StyleMaria Chiş, Adriana Păucean, Simona Man, Dan Vodnar, Bernadette-Emoke Teleky, Carmen Pop, Laura Stan, Orsolya Borsai, Csaba Kadar, Adriana Urcan, Sevastiţa Muste. Quinoa Sourdough Fermented with Lactobacillus plantarum ATCC 8014 Designed for Gluten-Free Muffins—A Powerful Tool to Enhance Bioactive Compounds. Applied Sciences. 2020; 10 (20):7140.
Chicago/Turabian StyleMaria Chiş; Adriana Păucean; Simona Man; Dan Vodnar; Bernadette-Emoke Teleky; Carmen Pop; Laura Stan; Orsolya Borsai; Csaba Kadar; Adriana Urcan; Sevastiţa Muste. 2020. "Quinoa Sourdough Fermented with Lactobacillus plantarum ATCC 8014 Designed for Gluten-Free Muffins—A Powerful Tool to Enhance Bioactive Compounds." Applied Sciences 10, no. 20: 7140.
It is known and accepted that the gut microbiota composition of an organism has an impact on its health. Many studies deal with this topic, the majority discussing gastrointestinal health. Adenomatous colon polyps have a high prevalence as colon cancer precursors, but in many cases, they are hard to diagnose in their early stages. Gut microbiota composition correlated with the presence of adenomatous colon polyps may be a noninvasive and efficient tool for diagnosis with a high impact on human wellbeing and favorable health care costs. This review is meant to analyze the gut microbiota correlated with the presence of adenomatous colon polyps as the first step for early diagnosis, prophylaxis, and treatment.
Oana Lelia Pop; Dan Cristian Vodnar; Zorita Diaconeasa; Magdalena Istrati; Adriana Bințințan; Vasile Virgil Bințințan; Ramona Suharoschi; Rosita Gabbianelli. An Overview of Gut Microbiota and Colon Diseases with a Focus on Adenomatous Colon Polyps. International Journal of Molecular Sciences 2020, 21, 7359 .
AMA StyleOana Lelia Pop, Dan Cristian Vodnar, Zorita Diaconeasa, Magdalena Istrati, Adriana Bințințan, Vasile Virgil Bințințan, Ramona Suharoschi, Rosita Gabbianelli. An Overview of Gut Microbiota and Colon Diseases with a Focus on Adenomatous Colon Polyps. International Journal of Molecular Sciences. 2020; 21 (19):7359.
Chicago/Turabian StyleOana Lelia Pop; Dan Cristian Vodnar; Zorita Diaconeasa; Magdalena Istrati; Adriana Bințințan; Vasile Virgil Bințințan; Ramona Suharoschi; Rosita Gabbianelli. 2020. "An Overview of Gut Microbiota and Colon Diseases with a Focus on Adenomatous Colon Polyps." International Journal of Molecular Sciences 21, no. 19: 7359.