Yoghurt is one of the most consumed and studied dairy products, with proven functional effects on the human body. This review discusses the functional properties of traditional yoghurt products in comparison with different other yoghurts enriched with natural bioactive compounds like bee products, aromatic plants, fruit, vegetables, extracts, edible flowers, mushrooms, and high protein ingredients. The food industry aims to enhance the nutritional profile of final products, recognising the potential value they bring. Yoghurt, acknowledged as a functional food, has garnered significant attention globally in terms of production and consumption. Incorporating flavours through essences, fruit, fruit extracts, and honey is considered a preferable alternative to artificial flavours for innovating new dairy products. While the review underscores the positive properties of natural additives, it also addresses the possible changes in physicochemical properties and storage stability when yoghurt is enriched beyond the basic elements. A compelling synthesis of the data reveals the remarkable finding that the majority of functional yoghurts incorporate bee products. In recent years, the dairy industry has seen a rise in combining probiotics and functional foods, especially with the development of probiotic functional yoghurts.

Life Cycle Assessment (LCA) research on cheese manufacturing is increasingly embracing a wider perspective and standardized approaches. Numerous studies indicate a transition from limited gate-to-gate evaluations to comprehensive life cycle analyses (either cradle-to-grave or cradle-to-retail), particularly highlighting traditional and Protected Designation of Origin (PDO) cheeses in countries like Italy, Brazil, and the United States. The choice of allocation method significantly influences these results, with studies showing climate change impacts varying from 6 to 13 kg CO2 equivalents per kg of cheese depending on the allocation approach. Common allocation methods include dry matter content, economic value, and nutritional content, with some studies showing impact variations of up to 64% between methods. Twenty analyses evaluate the impacts of climate change, with milk production contributing to 93.5-99.6% of total impacts in certain instances. Approximately 28.3% of the climate change impacts arise from processing activities (due to energy consumption), while transport contributes 22.5%. Eutrophication and acidification are also significant factors, along with evaluations of water usage, air quality, toxicity, and resource depletion.

As one of the most widely consumed vegetables globally, the potato represents a nutritionally valuable crop, providing an important source of essential bioactive compounds beneficial to human health. The present research aimed to assess the total carotenoids content (TCC) in both the skin and flesh of ten Romanian potato cultivars exhibiting varying degrees of resistance to Potato Virus Y (PVY), cultivated in Brașov over a two-year period. The analysis revealed significant varietal differences. Overall, the flesh of the tubers showed lower TCC levels compared to the skin. Among the examined cultivars, the Romanian variety Sevastia (resistant to PVY) recorded the highest concentrations of carotenoids in both tissues. The findings contribute valuable insights into the micronutrient composition of recently developed Romanian potato varieties, characterized by high nutritional value and diverse PVYresistance

Celery (Apium graveolens), rosehip (Rosa canina), and blackcurrant (Ribes nigrum) powders (1–3%, w/w) were evaluated in sous-vide pheasant meat prepared with or without 1.8% NaCl and stored for 28 days at 4 °C. Measurements included proximate composition, pH and titratable acidity, instrumental texture and color, FRAP, ABTS, Folin–Ciocâlteu-reactive compounds, TBARS, nitrate/nitrite, chemical-spoilage screening, and microbial counts; sensory quality was assessed descriptively by a laboratory panel on day 28. Mean cooking loss was 22.11% in salted and 24.10% in unsalted samples. At day 28, 3% rosehip and blackcurrant formulations had total viable counts of 3.80–4.16 log₁₀ CFU/g, compared with 5.78–6.28 log₁₀ CFU/g in controls. Their FRAP values were 2.83–3.23 µmol TE/g dry matter and TBARS values were 0.43–0.57 mg MDA/kg, compared with 1.00–1.05 µmol TE/g dry matter and 1.45–1.53 mg MDA/kg in controls. Celery at 3% retained approximately 170 mg/kg nitrate and 13.3–13.4 mg/kg nitrite. Rosehip and blackcurrant, particularly at 3%, provided the most favorable combination of measured quality attributes under the tested conditions. These findings demonstrate ingredient-specific effects but do not validate pathogen control, commercial shelf life, or population-level consumer preference.

This study explores the impact of distinct starter cultures on the physicochemical characteristics and microbiological safety of yogurt during refrigerated storage. Yogurt samples were formulated from standardized, pasteurized cow's milk using YF-L812 and MyYo cultures. Both starter cultures contains Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus; additionally, MyYo includes probiotic strains Lactobacillus acidophilus La-5® and Bifidobacterium animalis subsp. lactis BB-12®. Analytical assessments included titratable acidity, pH, lipids, total solids and Enterobacteriaceae counting. The YF-L812 variant demonstrated consistent acidification kinetics and compositional stability over a period of 6 weeks, while the MyYo formulation maintained acceptable parameters for a duration of 4 weeks. The absence of Enterobacteriaceae in all samples complies with the safety standards. The results emphasize the critical role of starter culture selection in modulating post-acidification trends, preserving nutritional and textural attributes, and ensuring microbiological safety. These findings substantiate the efficacy of starter culture selection as a pivotal factor in ensuring the stability and safety of yogurt

The present study investigates the effect of natural extracts obtained from edible magnolia petals on the oxidative stability and quality parameters of rapeseed and olive oils during storage. Oil samples were enriched with different concentrations (2–20%, v/v) of magnolia extracts (commercial and laboratory prepared) and monitored over a 21-day period at 7-day intervals. The evaluation included peroxide value, free fatty acids, refractive index, total polyphenol content, antioxidant activity (DPPH), and sensory analysis. The results showed that the addition of magnolia extracts significantly improved the oxidative stability of both oils, as indicated by lower peroxide values and reduced accumulation of free fatty acids compared to control samples. Among the tested variants, extracts of Magnolia liliiflora exhibited the highest polyphenol content (up to 944.4 mg GAE/100 mL) and antioxidant activity (73% DPPH inhibition), which correlated with enhanced stability of the enriched oil samples. Sensory evaluation indicated that extract addition did not negatively affect visual attributes but contributed to improved aroma and taste in selected samples. These findings highlight the potential of magnolia petal extracts, particularly Magnolia liliiflora, as natural antioxidants for extending the shelf life and improving the quality of edible oils.