Sorina Ropciuc

This study investigated alfalfa protein concentrate (APC) as a functional ingredient for developing protein-enriched apple sorbet. APC obtained by ultrasound-assisted aqueous extraction was characterized for its physicochemical, nutritional, phytochemical, antioxidant, textural, and functional properties and incorporated into sorbet at 2.5–10%. APC contained 86.45% protein (DW), 2297.4 mg GAE/100 g DW total polyphenols, and 983.6 mg QE/100 g DW total flavonoids. APC incorporation increased sorbet protein content from 0.11% in the control sample to 8.05% at 10% APC, while total polyphenols increased from 243.22 to 579.58 mg GAE/100 g DW and ABTS antioxidant activity from 487.41 to 904.49 mg TE/100 g DW. Following simulated gastrointestinal digestion, ABTS activity reached 1110.71 mg TE/100 g DW at 10% APC. Increasing APC concentrations reduced protein digestibility from 74.90% to 55.83%, overrun, hardness, and apparent viscosity and progressively modified sorbet color. Sensory evaluation showed the highest acceptance for formulations containing 2.5–7.5% APC, whereas 10% APC reduced sensory quality. Overall, moderate APC incorporation provided an effective balance between nutritional and functional enhancement and sensory acceptability.

Nowadays, there is an increasing emphasis on the quality of dietary fats in food systems, given that the association of high consumption of saturated and trans fats with increased risks of chronic diseases. Thus, the food industry is looking for alternatives capable of reproducing the functional properties of conventional solid fats. Oleogels have emerged as a promising solution, consisting of structured liquid oils immobilized in a threedimensional network formed by oleogelators such as waxes, monoglycerides, ethylcellulose and biopolymers. The study provides a comprehensive analysis of oleogel systems, focusing on the principles of formation, classification and structuring mechanisms. It highlights the influence of processing parameters, including cooling rate, shear and gelator selection, on the physicochemical and functional properties of oleogels. In addition, the role of different vegetable oils and extraction methods in determining gel stability and performance is discussed. Oleogels demonstrate significant potential in food applications, serving as replacements for saturated fats in products such as bakery products, confectionery, spreads and meat analogues, while improving nutritional quality. Thus, oleogels represent an innovative and sustainable strategy for the development of healthier food products with desired sensory and functional attributes.

Triticale grains and brewers’ spent grain (BSG) offer promising, sustainable ingredients for bread development, as triticale adapts well to climate change and BSG is a low-cost by-product supporting zero-waste goals. This study evaluated the rheological properties of dough and bread quality obtained from seven triticale cultivars (Ingen 35, Ingen 93, Ingen 40, Ingen 33, Ingen 54, Costel, and Fanica) grown in the Republic of Moldova, with the addition of 5% and 10% fermented dark BSG (BSGF). BSGF incorporation decreased dough stability and protein network strength, as indicated by Mixolab parameters, while the pasting properties varied according to the cultivar. Dynamic rheology showed reductions in storage (G′) and loss (G″) moduli, with tan δ < 1 for all samples. Increasing BSGF levels reduced falling number, Alveograph tenacity, extensibility, baking strength, and Rheofermentometer parameters. In bread, BSGF addition decreased loaf volume and porosity while significantly increasing acidity. Color analysis showed reduced lightness (L*) and increased redness (a*). Texture profile analysis indicated increased hardness and adhesiveness, with stable cohesiveness and reduced resilience. Sensory evaluation revealed improved color and a “hearty” texture at 5% inclusion, whereas 10% resulted in a denser structure and lower acceptability. BSGF significantly influenced the rheological, physicochemical, and sensory properties of triticale bread, highlighting the need for formulation optimization.

The mixture of honey and propolis has become increasingly popular due to its potential functional and antimicrobial properties, generating interest in its stability and quality during storage. This study aimed to evaluate the evolution of physico-chemical and microbiological parameters of honey enriched with different propolis concentrations (0.1%, 0.2%, and 0.3%, w/w) over a 30-day period under controlled storage conditions. Honey samples with and without propolis were stored at 20 °C in the absence of light, and physico-chemical parameters (moisture content, electrical conductivity, pH, and acidity), antioxidant-related indicators (total phenolic content, total flavonoid content, and DPPH radical scavenging activity), and microbiological parameters (the total aerobic viable count, yeast and mold counts, and coliform bacteria counts) were analyzed at defined intervals. The results showed that the monitored physico-chemical parameters remained stable throughout the storage period, indicating good product stability. Antioxidant-related parameters increased proportionally with the concentration of propolis added, reflecting the contribution of phenolic compounds and flavonoids present in propolis. Microbiological analysis confirmed the absence of coliform bacteria in all samples, while a gradual increase in total viable count and in yeast and mold counts was observed in propolis-enriched honey samples during storage. Overall, the findings indicate that honey–propolis mixtures maintain physico-chemical stability, comply with microbiological safety requirements, and exhibit enhanced antioxidant potential during short-term storage. These conclusions are limited to the 30-day storage period investigated and should not be extrapolated to long-term storage stability.

Dietary fats are essential for human nutrition, yet excessive intake of saturated and trans fatty acids remains a major health concern. Oleogelation represents a promising approach for structuring liquid vegetable oils into semi-solid systems suitable for replacing conventional solid fats. This study aimed to develop oleogels based on pumpkin seed oil structured with carnauba wax at concentrations ranging from 2 to 10% and to evaluate their chromatic properties, acidity index, and peroxide value. Oleogels were produced by thermal mixing followed by controlled cooling. Increasing wax concentration significantly influenced the color parameters, resulting in higher lightness and yellowness due to the formation of a denser crystalline network. The acidity index showed a slight increase with wax content but remained within regulatory limits. Peroxide values remained low for all samples, indicating that oleogelation did not induce oxidative degradation, while higher wax levels improved oxidative stability by limiting oxygen diffusion. These findings highlight the potential of pumpkin seed oil-carnauba wax oleogels as stable and functional fat alternatives for food applications.

This study aims to investigate the role of red lentil flour gel in the development of dough and bread texture. The flour was obtained from untreated (FLU), blanched (FLS), and fermented (FLF) red lentil seeds. Subsequently, wheat flour was replaced with lentil flour in different percentages (0, 2, 4, 6, 8, and 10%), and the α-amylase activity of the flour samples was determined. The rheological properties of the dough during the fermentation process (dough development and gas formation and retention, elastic (G′) and viscous (G″) moduli) were also investigated. The hardness, resilience, cohesiveness, and elasticity of the bread samples were obtained using a TVT-6700 texturometer (Perten Instruments, Hägersten, Sweden). The results showed that α-amylase activity was stronger and the falling number decreased as the amount of lentil flour added increased (from 506 ± 2.50 s (control sample) to 386 ± 1.25 s for 10% FLU and to 403 ± 0.60 s for 10% FLF), except for the FLS samples (which ranged from 518 ± 2.92 to 559 ± 2.81 s). Lentils can disrupt the gluten network in dough, and it has been observed that dough quality was influenced by the addition and treatment of lentils: the maximum height of the dough decreased (from 53.8 mm (control sample) to less than 35 mm) as the percentage of wheat flour replaced by lentil flour increased. In contrast, the amount of gas formed was greater than in the control sample, demonstrating the positive effect of lentil flour on dough fermentation. Textural analysis showed positive effects at moderate concentrations of up to 6% lentil flour. Thus, bread hardness decreased from 1933 ± 0.13 (control sample) to 1849 ± 0.75 for 6% FLU and 1911 ± 0.56 for 6% FLF. The results showed that the use of 4% blanched or fermented lentil flour in dough gives it superior properties compared with regular dough, which leads to improved properties in baked goods.

This study reports the development and characterization of novel active edible films based on apple pectin and honey (80:20, w/w), incorporating raw propolis powder at 0.1%, 0.2%, and 0.3% (w/w, relative to honey) as a natural source of bioactive compounds for sustainable packaging of soluble coffee and matcha powders. The study aims to provide sustainable and functional packaging solutions capable of maintaining the stability and quality of these powdered beverages. The effects of honey and propolis incorporation on the physicochemical, mechanical, optical, and microbiological properties of the films were systematically evaluated. Propolis addition resulted in decreased tensile strength, elastic modulus, and elongation at break, but did not significantly alter the thermal stability of the films, as evidenced by differential scanning calorimetry and thermogravimetric analysis. Increasing propolis concentrations led to higher total phenolic content and significantly improved antioxidant activity, with the 0.3% formulation exhibiting the most pronounced effect. Application tests demonstrated that the honey–propolis-enriched pectin films effectively preserved the sensory attributes and physicochemical quality of soluble coffee and matcha powders. Overall, these results highlight the potential of pectin–honey–propolis films as bioactive carriers and functional materials for active packaging of powdered beverages.

The amount of saturated fat in cookies can be reduced by replacing margarine with oleogel, resulting in healthier products. In this study, the rheological and textural profile of cookies formulated with oleogel as the main margarine substitute was evaluated. Hemp seed vegetable oil was oleogelized with four types of waxes: beeswax (BW), carnauba wax (CW), candelilla wax (DW), rice bran wax (RW), and three oleogeling agents, sitosterol (S), pea protein (PP), and xanthan gum (XG), respectively. The textural and rheological properties of the oleogel dough samples were analyzed using the PertenTVT-6700 texturometer (Perten Instruments, Sweden) and the Haake rheometer. The results showed an increase in the hardness of cookie doughs with oleogels. The values of the elastic component (G′) and the viscous component (G″) increased, which means that the oleogels used affected the rheological behavior at 25 °C, causing an increase in the dough consistency. Sensory attributes, texture, and color parameters of cookies with oleogels were determined. The cookies’ hardness increased significantly from 4409.83 ± 0.13 g (control sample) to 7085.33 ± 0.15 g in the cookie sample prepared with hemp oil sitosterol oleogel, whereas the sample with candelilla wax had the lowest hardness value of 4048.09 ± 0.14 g. The color of the oleogel cookies was darker than that of the control cookies. The cookie sample with hemp oil and beeswax oleogel was the most appreciated by the evaluators among the oleogel cookie samples. The findings suggest that hemp seed oil oleogel is an effective fat substitute in cookies, promoting the application of this vegetable oil in food products.

Triticale grains and brewers’ spent grain (BSG) can be new sources to develop food products. From a socio-economical point of view, this fact is important since triticale is easily adapted to the climatic changes and BSG is a low-cost material which may lead to a “zero-waste” desiderate. In this study, dough rheological properties obtained from different triticale cultivars (Ingen 33, Ingen 35, Ingen 54, and Ingen 93) cultivated in the Republic of Moldova and BSG in a fermented form (BSF) in an addition level of 10% and 17.5% were analyzed. For this purpose, different rheological devices, such as Mixolab, Alveograph, HAAKE MARS 40 Rheometer, Falling Number, and Rheofermentometer, were used. Also, the pH value of the dough samples with different levels of BSF addition during fermentation was determined. According to the data obtained, BSF addition decreased water absorption values; torques values corresponding to stages 1–5 of the Mixolab curve; and dynamic rheological elastic, viscous, and complex modules. For the 17.5% BSF addition to triticale flour, the best rheological results were obtained for the Ingen 33 and Ingen 54 varieties. In addition, the BSF addition decreased the baking strength and tenacity of the Alveograph curve. The pH values of the dough samples during fermentation significantly decreased (p < 0.05) with the increased amount of BSF incorporated into the dough recipe. The highest pH decreased values were obtained for Ingen 35 with a 17.5% BSF addition, which varied between 5.58 and 5.48. During fermentation, all data recorded by the Rheofermentometer device were improved. The dough samples presented a high retention coefficient, which varied between 99.1 and 99.5%. The falling number decreased with the increasing level of BSF in triticale flour, indicating an increase in α-amylase activity in the mixed flours. The principal component analysis data showed a strong association between triticale flour varieties without a BSF addition and those with a high amount of BSF incorporated into the dough recipe. The results obtained indicate the fact that many mixes between BSF and different triticale varieties may lead to bakery products of a good quality.