Sonia Ancuța Socaci

Despite recent biotechnological advancements in the brewing industry, the effective valorization of spent grains from craft beer production remains challenging due to the nutritional variability of cereal-based raw materials. This study analyzes the proteins, free amino acids, fatty acids, and mineral composition of spent grains obtained from two beer types brewed with different proportions of maize grits and malted wheat, in order to assess the influence of adjunct composition. Protein content ranged between 25.81% and 28.43%, with higher values observed in the wheat-based spent grain. Total free amino acids were also higher in the wheat-based sample (190.03 mg/100 g) compared to the maize-based variant (178.66 mg/100 g). Both samples showed a similar fatty acid profile dominated by linoleic acid (51.39–51.58%), while phosphorus was the predominant mineral (up to 2700.03 mg/kg). These results suggest that adjunct type influences the nutritional characteristics of spent grains and provide a basis for their differentiated valorization in sustainable agri-food systems.

The growing demand for natural preservatives has driven interest in essential oils (EOs) from medicinal and aromatic plants. This study examines the potential of EOs from six wild populations of Albanian Lamiaceae, specifically Origanum vulgare subsp. hirtum, Thymbra capitata, and Satureja montana species, to be utilized for food conservation, among other possible uses. The EOs were extracted by hydrodistillation, and their chemical profiles were analyzed through GC-MS. DPPH and ABTS assays were performed to evaluate antioxidant activity. The antimicrobial efficacy of the oils was assessed using the broth microdilution method against six common foodborne pathogens: Salmonella enterica serovar Enteritidis, Escherichia coli, Pseudomonas aeruginosa, Stenotrophomonas maltophilia, Micrococcus luteus, and one fungus, Candida albicans. The most potent EOs in terms of yield and biological activity, resulting from O. vulgare subsp. hirtum and T. capitata, were encapsulated in oil-in-water emulsions, which were characterized for particle size and zeta potential. The results show that the populations of O.vulgare subsp. hirtum and T. capitata taken in the study belong to carvacrol chemotypes, and their EOs show strong antioxidant activity and are effective against all tested microorganisms. Nanoemulsions prepared with these EOs showed promising stability, indicating their potential as natural preservatives in food applications.

The growing demand for natural preservatives has driven interest in es-sential oils (EOs) from medicinal and aromatic plants. This study exam-ines the potential of EOs from six wild populations of Albanian Lamiaceae, specifically Origanum vulgare subsp. hirtum, Thymus capitatus, and Satureja montana species, to be utilized for food conservation, among other possi-ble uses. The EOs were extracted by hydrodistillation, and their chemical profiles were analysed through GC-MS. DPPH and ABTS assays were performed to evaluate antioxidant activity. The antimicrobial efficacy of the oils was assessed using the broth microdilution method against six common foodborne pathogens: Salmonella enterica serovar Enteritidis, Escherichia coli, Pseudomonas aeruginosa, Stenotrophomonas maltophilia, Mi-crococcus luteus, and one fungus, Candida albicans. The most potent EOs in terms of yield and biological activity, resulting from O. vulgare subsp. hirtum and T. capitatus, were encapsulated in oil-in-water emulsions, which were characterized for particle size and zeta potential. The results show that the populations of O.vulgare subsp. hirtum and T. capitatus taken in the study belong to carvacrol chemotypes and their EOs show strong antioxidant activity and are effective against all tested mi-croorganisms. Nanoemulsions prepared with these EOs showed prom-ising stability, indicating their potential as natural preservatives in food applications.

The global market is increasingly seeking enhanced dietary options, prompting the food industry to innovate functional components such as plant proteins. This trend signifies a notable shift from traditional reliance on animal proteins towards plant-based sources. Cereal processing, involving grains like wheat, rice, barley, and maize, results in by-products enriched with biofunctional elements, including fiber, proteins, peptides, minerals, vitamins, lignans, phenolic compounds, phytoestrogens, lipids, and more, varying by source type. Notably, cereal by-products, particularly rich in protein from the aleurone layer, offer varied protein compositions between the endosperm and outer grain layer. Particularly, endosperm protein is dominated by glutenins and gliadins, while bran protein contains more albumins and globulins. This review aims to highlight the beneficial effects of proteins and amino acids derived from cereal by-products on human health, underscoring their nutritional significance and potential in disease prevention.

This study proposes a procedure for preparing some natural dietary supplements based on CoQ10 (coenzyme Q10) from lyophilised chicken hearts, respectively, oil press cakes of sunflower, rapeseed, walnut, and pumpkin. It consists of homogenising the powders obtained from these matrices with 2-propanol, succeeded by sonication, overnight maceration, collecting the liquid phase and filtering it under vacuum, removing the solvent by rotary evaporation, eliminating the 2-propanol traces under a nitrogen stream, and, finally, packaging in 10-mL amber glass bottles. Five dietary supplements were prepared using the above-described procedure and kept at room temperature for 9 months to evaluate their storage stability. To this end, CoQ10, TEAC (Trolox equivalent antioxidant capacity), and PV (peroxide value) levels were determined initially and every 3 months of storage. The highest levels of CoQ10 were found in the dietary supplements from lyophilised chicken hearts (18.12 mg/10 mL) and pumpkin press cakes (5.48 mg/10 mL). However, those from rapeseed and walnut press cakes had the highest levels of TEAC (19.23 µmol TE/g and 15.31 µmol TE/g, respectively). Exceeding the maximum permissible level for PV revealed a shelf-life of 3 months for the dietary supplements from pumpkin and walnut press cakes and less than that for the others.

Apple pomace resulting from juice processing and thermal processing (50 °C/12 h and 80 °C/5 h) were optimized in order to obtain apple pomace powders with an organoleptic profile suitable as ingredients in food products. Proximate composition (moisture, titratable acidity, ash, soluble substances, and fat content) was analyzed using ISO standard methods. The Folin–Ciocâlteu method, a DPPH (2,2-Diphenyl-1-picrylhydrazyl) test, and flavonoid determination were used to assess antioxidant potential and bioactive compound contents. Antimicrobial potential and cytotoxic and anti-proliferative potential were also assessed. Aroma was characterized by a volatile compound analysis performed using ITEX/GC-MS for the by-products, the powder, and some muffins developed with the proposed functional ingredient. For the sensory analysis of muffins, the acceptability was evaluated using the hedonic test and texture analysis was done using the CT3 Texture Analyzer. The cytotoxic potential of the methanol extracts of the by-products ranged between 70.42 and 78.80%. The hedonic test revealed that the evaluators highly appreciated the aroma, which was attributed to the volatile compounds responsible for the pleasant aroma. The addition of 20% apple pomace powder led to similar texture and sensory scores to the reference samples.

In recent years, essential oils (EOs) have received increased attention from the research community, and the EOs of cinnamon, patchouli, and geranium have become highly recognized for their antibacterial, antifungal, antiviral, and antioxidant effects. Due to these properties, they have become valuable and promising candidates for addressing the worldwide threat of antimicrobial resistance and other diseases. Simultaneously, studies have revealed promising new results regarding the effects of physical fields (magnetic and electric) and LASER (MEL) exposure on seed germination, plant growth, biomass accumulation, and the yield and composition of EOs. In this frame, the present study aims to investigate the influence of MEL treatments on cinnamon, patchouli, and geranium EOs, by specifically examining their composition, antimicrobial properties, and antioxidant activities. Results showed that the magnetic influence has improved the potency of patchouli EO against L. monocytogenes, S. enteritidis, and P. aeruginosa, while the antimicrobial activity of cinnamon EO against L. monocytogenes was enhanced by the electric and laser treatments. All exposures have increased the antifungal effect of geranium EO against C. albicans. The antioxidant activity was not modified by any of the treatments. These findings could potentially pave the way for a deeper understanding of the efficiency, the mechanisms of action, and the utilization of EOs, offering new insights for further exploration and application.