Ionut Avramia

The growing interest in lactic acid bacteria (LAB) within the baking sector is driven by their ability to improve both the technological performance and nutritional quality of bakery products. The purpose of this study was to provide a comprehensive overview of current knowledge regarding the use of conventional and unconventional LAB in breadmaking, with particular emphasis on their influence on dough properties, shelf life, sensory characteristics, nutritional value, stress tolerance, and sustainability and their interactions with unconventional yeast. The available evidence indicates that LAB contributes significantly to dough development through acidification, proteolytic activity, and exopolysaccharide production, leading to improvements in viscosity, elasticity, extensibility, water absorption, and gluten network formation. Their metabolic activity also promotes the production of organic acids, bacteriocins, and other antimicrobial compounds that help delay microbial spoilage and extend product shelf life. In addition, LAB fermentation enhances flavor and aroma complexity while increasing mineral bioavailability, vitamin content, and the formation of beneficial bioactive compounds. Attention has been given to the capacity of selected LAB strains to tolerate thermal, osmotic, acidic, and oxidative stress conditions, highlighting their suitability for industrial applications. Furthermore, combinations of LAB with unconventional yeast have shown potential for improving nutritional quality, sensory acceptance, texture, and shelf life and reducing the glycemic impact of bakery products. Overall, LAB represents a versatile group of microorganisms capable of supporting the development of innovative, high-quality, and more sustainable bakery products. The synthesis of current research highlights both the opportunities and challenges associated with their application and emphasizes the need for further studies focused on strain selection, fermentation optimization, and large-scale implementation.

The growing interest in natural bioactive compounds has positioned sea buckthorn (Hippophae rhamnoides L.) as a source of high-value phytochemicals for pharmaceutical and functional applications. Renowned for its complex biochemical profile, this species synthesizes significant levels of lipophilic and hydrophilic antioxidants, notably carotenoids and ascorbic acid (vitamin C). These constituents provide extensive therapeutic and pharmacological benefits, including strong antioxidant, anti-inflammatory, and tissue-regenerative properties. Consequently, characterizing the exact bioactive composition of sea-buckthorn is essential for identifying cultivars with exceptional multi-functional potential. However, a major challenge in exploiting this botanical resource lies in the significant variability of its chemical profile. While the fundamental pharmacological attributes of the plant are genetically determined, the absolute concentration of its bioactive compounds can vary. Factors such as specific cultivar traits and inter-annual climatic conditions, including severe seasonal droughts, are known to influence secondary metabolite accumulation. Although individual varieties exhibit distinct nutritional profiles, systematic data tracking these fluctuations over consecutive years remain limited, particularly regarding certified cultivars adapted to specific regional ecosystems. To extend current understandings, this study evaluates the multi-functional characteristics and inter-annual stability of 17 distinct sea buckthorn varieties over a continuous three-year monitoring period. Specifically, this research focuses on four select varieties officially registered in the Republic of Moldova Official Catalogue of Plant Varieties and Species. The primary aim of this investigation is twofold: first, to quantify key quality parameters—including carotenoid levels, vitamin C content, total acidity, pH, and dry matter—across the different cultivars; and second, to determine whether genetic variety or inter-annual climatic variations exert the dominant influence on these bioactive levels over the medium term. By evaluating these parameters, this study establishes reliable baselines for selecting stable, high-yield cultivars optimized for targeted pharmacological applications.

Sea buckthorn (Hippophae rhamnoides L.), known as a “superfruit” due to its complex nutritional profile, exhibits significant variations in bioactive compounds depending on variety and ripening stage. This study evaluates the ripening dynamics of four specific varieties—Dora, Cora, Clara, and Mara—cultivated in the Republic of Moldova to identify the optimal harvest window and technological potential for each variety. Over a seven-week period (August–September), several physicochemical and biochemical parameters were monitored, including pH, titratable acidity, total soluble solids (TSS), total dry matter (TDM), lipid content, color, hardness, vitamin C, total carotenoids content (TCC), and organic acids. Analytical methods such as refractometry, spectrophotometry, and capillary electrophoresis were employed to track these components. A downward trend in TSS and titratable acidity, characteristic of non-climacteric fruits, was observed. The Cora and Mara varieties exhibited the highest productivity and total dry matter content (up to 35.61%), making them suitable for concentrated food products. Clara stood out with the highest lipid accumulation (reaching 2.32%), identifying it as the premium variety for oil extraction. Vitamin C levels generally decreased across all varieties during ripening, with the Mara variety maintaining the highest concentrations (up to 518 mg/100 g). Conversely, total carotenoids showed a peak during full maturity (late August) for most varieties, with Dora reaching the highest values (40.73 mg/100 g). The present study highlights that the optimal harvest time for maximizing bioactive compounds is between late August and early September.

Wine lees, a byproduct of winemaking, represent an underutilized source of β-glucans with potential functional applications in food. This study aimed to extract β-glucans using two methods—acid–alkaline treatment and autolysis assisted by ultrasound—and evaluate their effects when incorporated into low-fat stirred yogurt. The extracted β-glucans were added at a concentration of 0.3% (w/w), and rheological measurements were conducted over 20 days of storage. All yogurt samples showed shear-thinning behavior, with apparent viscosity decreasing from 10⁵ mPa·s at low shear rates (0.1 s⁻¹) to 10³ mPa·s at 100 s⁻¹. Yogurt with β-glucans from autolysis retained higher viscosity and viscoelastic moduli (G′ and G″), indicating better structural integrity. Time-dependent tests showed up to 45% decrease in shear stress over 10 min of continuous shearing in the sample with chemically extracted β-glucans, compared to only 28% for autolysis-derived ones. Oscillatory tests confirmed that all samples behaved as weak gels (G′ > G″). These findings suggest that β-glucans obtained via autolysis can improve the textural stability of yogurt, offering potential for functional dairy development and valorization of wine industry byproducts.

The trend toward sustainable protein substitutes is driven by growing concerns about food security, sustainability, and human health. Spent brewer’s yeast and wine lees are two by-products of the beer and wine industry with high potential, owing to their complex composition, which remains insufficiently exploited. The purpose of this study was to perform a comparative analysis of the two by-products under two different drying techniques to observe if there are significant changes in composition: oven-drying and freeze-drying. Two samples of wine lees from producers in the Republic of Moldova were used—Asconi Winery and Cricova Winery (Republic of Moldova)—as well as a sample of spent brewer’s yeast offered by Efes Vitanta Moldova Brewery. The samples were characterized in terms of physicochemical properties, antioxidant activity (total polyphenol content (TPC), individual polyphenol content, and DPPH assay scavenging activity), color, mineral content, structural composition (FT-IR analysis), and microstructure, as well as organic acid and B vitamin content. The highest protein content was recorded in the samples from Cricova (45.35–46.81%). Regarding the polyphenols, the oven-dried Efes sample exhibited a TPC value of 3.98 mg GAE/g, while the highest DPPH value of 88.92% was observed in the Asconi sample. All analyzed samples showed a diverse composition of individual phenolic compounds, including 4-hydroxybenzoic acid, vanillic acid, caffeic acid, and rosmarinic acid. Wine lees samples have the highest content of B vitamins, with vitamin B3 being the most abundant across all samples, followed by vitamin B6. The microstructural examination revealed autolyzed yeast cells, with more permeable cell walls, favorable to subsequent valorization treatments, and in some cases, cells form clusters in a mother-daughter junction due to serial re-pitching.

The shift toward future-forward foods begins with subtle yet innovative alternatives—yeast among them, playing a surprising role in this transformation. Traditionally, Saccharomyces cerevisiae has dominated the bakery industry due to its reliable fermentation and predictable performance. However, rising demand for artisanal, nutritious, and eco-friendly baked goods has sparked interest in unconventional yeast species. This review highlights the potential of alternative yeasts such as Torulaspora delbrueckii, Candida milleri, Pichia anomala, and Yarrowia lipolytica to enhance bakery processes. These species possess distinctive metabolic traits, enabling the formation of complex aroma and flavour compounds—like esters, higher alcohols, and organic acids—that enrich bread’s taste and texture. Moreover, some strains offer nutritional benefits by synthesizing essential micronutrients, breaking down anti-nutritional phytates, and improving mineral and vitamin bioavailability. Their robustness under stress conditions, such as high sugar, salt, or temperature, and their ability to ferment diverse substrates further support their industrial appeal. Still, challenges persist: unconventional yeasts often exhibit weaker leavening capacity, greater sensitivity to processing, and loss of volatiles during baking. Even so, hybrid fermentations that blend conventional and unconventional yeasts show promise in enhancing both dough performance and end-product quality. Overall, the integration of these alternative yeasts represents a forward-looking approach in bakery, aligning with consumer preferences for health-conscious and sustainable options while offering opportunities for innovation and product differentiation.

After the winemaking process, the residues formed are called wine lees, which represent a mixture of autolyzed yeasts deposited at the bottom of wine-storage tanks. Approximately 2.96 million tons of yeast result from the vinification of 49.4 million tons of grapes. The increased costs of removing these by-products from the wine industry, which is no longer required in the production process, offer us the opportunity to capitalize on various bioactive compounds through the circular economy concept and circular process. Wine lees resulting from the large-scale production of wine represent a raw material for the valorization of phenolic compounds, proteins, and polysaccharides, as well as pigments or organic compounds. The substantial nutrient resources available from wine lees are described extensively in this manuscript and range from vitamins, amino acids, and fatty acids to food supplements, edible packaging, or food products such as bakery products. This review article explores the emerging horizons of winery waste utilization, unveiling the abundance of bioactive compounds and their manifold applications across the industrial realm.

Wine lees, the second most significant by-product of winemaking after grape pomace, have received relatively little attention regarding their potential for valorization. Despite their rich content in bioactive components such as β-glucans, industrial utilization faces challenges, particularly due to variability in their composition. This inconsistency impacts the reliability and standardization of final products, limiting broader adoption in industrial applications. β-Glucans are dietary fibers or polysaccharides renowned for their diverse bioactive properties, including immunomodulatory, antioxidant, anti-inflammatory, antitumor, and cholesterol- and glucose-lowering effects. They modulate the immune system by activating Dectin-1 and TLR receptors on immune cells, enhancing phagocytosis, cytokine production, and adaptive immune responses. Their antioxidant activity arises from neutralizing free radicals and reducing oxidative stress, thereby protecting cells and tissues. β-Glucans also exhibit antitumor effects by inhibiting cancer cell growth, inducing apoptosis, and preventing angiogenesis, the formation of new blood vessels essential for tumor development. Additionally, they lower cholesterol and glucose levels by forming a viscous gel in the intestine, which reduces lipid and carbohydrate absorption, improving metabolic health. The biological activity of β-glucans varies with their molecular weight and source, further highlighting their versatility and functional potential. This study investigates how grape variety, vinification technology and extraction methods affect the yield and properties of β-glucans extracted from wine lees. The physico-chemical and mineral composition of different wine lees were analyzed, and two extraction methods of β-glucans from wine lees were tested: acid-base extraction and autolysis. These two methods were also tested under ultrasound-assisted conditions at different frequencies, as well as without the use of ultrasound. The β-glucan yield and properties were evaluated under different conditions. FTIR spectroscopy was used to assess the functional groups and structural characteristics of the β-glucans extracted from the wine lees, helping to confirm their composition and quality. Rheological behavior of the extracted β-glucans was also assessed to understand the impact of extraction method and raw material origin. The findings highlight that vinification technology significantly affects the composition of wine lees, while both the extraction method and yeast origin influence the yield and type of β-glucans obtained. The autolysis method provided higher β-glucan yields (18.95 ± 0.49% to 39.36 ± 0.19%) compared to the acid–base method (3.47 ± 0.66% to 19.76 ± 0.58%). FTIR spectroscopy revealed that the β-glucan extracts contain a variety of glucan and polysaccharide types, with distinct β-glucans (β-1,4, β-1,3, and β-1,6) identified through specific absorption peaks. The rheological behavior of suspensions exhibited pseudoplastic or shear-thinning behavior, where viscosity decreased significantly as shear rate increased. This behavior, observed across all β-glucan extracts, is typical of polymer-containing suspensions. These insights are critical for optimizing β-glucan extraction processes, supporting sustainability efforts and waste valorization in the wine industry. Efficient extraction of β-glucans from natural sources like wine lees offers a promising path toward their industrial application as valuable functional compounds.

This study provides new insight into developed bioactive films. The development of film-forming solutions from different fruit juices has demonstrated a major impact of bioactive compounds in film formulation, from smart packaging to bioactive packaging that releases the compounds from the oral solution at the same time as the packaged product. There were significant influences among independent parameters such as yeast β-glucan, gelling agent, fruit juice, or surfactant for each individual film. However, in this study, it was found that the amount of juice was the most significant factor in assigning their properties to all three types of films made of different juices (pomegranate, bilberry, and cranberry). Properties such as WVTR through the film varied within quite wide limits between 3.2562 and 32.1869 g/h·m², while their solubilization time started from a few seconds for a complete dissolution or ensured only partial dissolution after 10 min of stirring (in the case of films made of β-glucan and cranberry juice). Therefore, natural biopolymer-based films developed with excellent water vapor barrier properties and improved solubility have a huge potential for application as packaging materials for dry powdered such as pharmaceuticals.

The aim of this study was to develop fast dissolving films based on β-glucan and bilberry juice due to the bioactive potential of β-glucan and antidiabetic effect of bilberry juice. The benefit of incorporation of bioactive compounds into the films is due to the removal of unnecessary excipients and to confer protection as well as increase stability and shelf life to the packaged product. Due to the fast dissolving requirements of the European Pharmacopeia, which reduced the dissolution time from 180 to 60 s, indicating less than a minute, hygroscopic materials, such as sodium alginate and a suitable plasticizer, such as glycerin were incorporated. Moreover, the influence of ingredients and surfactants, such as soybean oil was studied in the design of fast dissolving films. Additionally, the steady state rate water vapor transmission rate (WVTR), water vapor permeability (WVP), and FT-IR spectroscopy tests were performed at high resolution to ensure the reliability of the films and composition as well as to validate the results. Our data suggest that the addition of surfactants contributed to the development of fast dissolving films without influencing the diffusion of water vapor. Low levels of WVTR and short dissolution time made from β-glucan and bilberry juice are a convenient candidate for packaging dry powdered pharmaceuticals for diabetes.