Alexandru Usturoi

Egg-derived proteins are increasingly investigated as multifunctional ingredients for the development of foods that combine nutritional value, technological performance and potential biological functionality. This structured narrative review critically synthesizes the recent literature on egg white and egg yolk proteins as precursors of techno-functional and bioactive food ingredients. The review focuses on enzymatic hydrolysis, fermentation-assisted modification, physical technologies and chemical or biochemical strategies, and links these interventions with molecular rearrangements, peptide release, digestibility, bioavailability, allergenicity and performance in food matrices. Current evidence indicates that controlled modification can improve solubility, foaming, emulsification, gelation, mineral-binding capacity and the release of peptides with antioxidant, anti-inflammatory, antihypertensive, antimicrobial and immunomodulatory potential. However, functional improvement is strongly process- and matrix-dependent, while most evidence for the reported biological activities remains preclinical, being derived mainly from in vitro assays and animal studies, and does not establish physiological efficacy in humans. Translation into functional foods remains limited by incomplete peptide standardization, scarce human validation, possible persistence or alteration of allergenicity, sensory defects, clean-label constraints, processing reproducibility and scalability. Overall, egg-derived proteins represent promising platforms for next-generation functional foods, provided that future research integrates molecular characterization with digestion and absorption studies, safety assessment, sensory evaluation, pilot-scale processing and validation in real food systems.

As the demand for poultry meat and eggs is increasing in the world, and the use of antibiotics is forbidden in Europe (since 2006), with countries such as the Philippines, Thailand, Bangladesh and China having imposed restriction or prohibitions, researchers and producers have sought for effective non-antibiotic alternatives. Probiotics, prebiotics, synbiotics and phytobiotics are frequently used as alternatives in the field of poultry production. Phytobiotics, plant-derived substances, also referred to as botanicals or phytogenics, are used as animal diets supplements due to their wide range of bioactive compounds (menthol, curcumin, eugenol, allicin and others) and many advantages. They are classified as herbs, spices, plant extracts and essential oils. Some of the benefits offered by the dietary phytobiotics are antimicrobial, antioxidant, digestion stimulant, anti-inflammatory, immunomodulatory, carminative, antiseptic and appetite stimulant, the modulation of gut microbiota and improvement in the intestinal histology. Some representatives of phytobiotics are turmeric, oregano, sage, thyme, black pepper, ginger, garlic, echinacea, rosemary and others. Despite the significant potential of phytobiotics, their widespread adaptation is currently inhibited by challenges regarding cost-effectiveness (high price for raw materials), scarce regulatory frameworks, and inconsistent biological efficacy. The lack of standardization reflects a dual challenge, enclosing both the inherent chemical variability of raw botanical materials and the technical inconsistencies present throughout the industrial manufacturing, and extraction processes as producers use different machinery for extracting and producing the animal feed. To address these systemic impediments, a joint effort across the entire value chain—from primary producers to regulatory authorities—is essential for the development of unified testing protocols and standardization dosage guidelines that ensure the pharmacological safety and reliability of phytobiotic products.

Mare and donkey milk have attracted scientific and commercial interest due to their distinctive biochemical composition and functional potential as nutritional sources. Their compositional similarity to human milk—particularly regarding lactose content, protein profile, and mineral balance—makes them relevant alternatives for individuals with bovine milk intolerance and suitable candidates for nutraceutical and biomedical research. This systematic review provides an overview of the physicochemical properties of the milk of these species, examining the influence of breed, diet, and lactation stage on yield and composition. Particular attention is given to bioactive compounds, including lysozyme, lactoferrin, and immunoglobulins, which have been associated with antimicrobial, anti-inflammatory, and immunomodulatory activities. The review also discusses technological processing methods, such as fermentation, pasteurization, and lyophilization, and their effects on functional and therapeutic properties. Finally, current challenges in production and research are addressed, including the need for standardized protocols, sustainable management strategies, and further investigation into the health-related properties of mare and donkey milk.

To assess the phenotypic performance of dairy cattle ancestry, data were analyzed for three direct maternal lines: mother (M.), paternal grandmother (PG.), and maternal grandmother (MG.), as fat and protein (percentage and kg) and combined fat and protein yield (kg). The study involved two Romanian breeds, from two different farms, Bălțată cu negru românească and Bălțată românească; for the first one, the fat and protein contents were as follows: 3.33 ± 0.05 % fat and 3.28 ± 0.02 % protein for M., 4.08 ± 0.11 % fat and 0.00 % protein for PM., and 3.16 ± 0.14% fat and 3.23 ± 0.05% protein for MG. In Bălțată românească’s case, the values were: 3.99 ± 0.07 % fat and 3.46 ± 0.07 % protein for M., 4.14 ± 0.06 % fat and 3.55 ± 0.07 % protein for PG., and 3.97 ± 0.17 % fat and 3.32 ± 0.05 % protein for MG. On average, BR, the mothers produced 208.9 kg of fat and 167.1 kg of protein per lactation, while BNR cows produced 199.4 kg of fat and 160.2 kg of protein. At the grandparental level, maternal grandmothers of BR cows produced on average 207.2 kg fat and 165.9 kg protein, while paternal grandmothers produced 210.3 kg fat and 168.4 kg protein; in the BNR population, maternal grandmothers produced 198.1 kg fat and 159.6 kg protein, while paternal grandmothers produced 200.8 kg fat and 161.3 kg protein. The ancestry in the farm that raises BR, originated from imported Fleckvieh genetics, contributing to superior performance.

Recent advancements in food packaging have transitioned from passive containment toward innovative smart systems that integrate active and intelligent functionalities to improve product preservation, safety, and consumer interaction. This review examines the evolution of these technologies, focusing on biodegradable polymers and nanomaterial-enhanced substrates that combine environmental sustainability with superior barriers and antimicrobial performance. Developments in embedded sensing systems, including chemical, temperature, and humidity sensors, enable the continuous monitoring of food quality and environmental conditions, supporting extended shelf-life and early contamination detection. Intelligent packaging further incorporates indicators, sensors, and data carriers that enhance transparency and traceability across supply chains. These systems are often connected through blockchain and Internet of Things (IoT) platforms for real-time data analysis. The review also addresses consumer engagement via interactive labels and personalized nutritional feedback, along with the economic, behavioral, and regulatory aspects influencing large-scale adoption. Life cycle assessments are analyzed to evaluate trade-offs between enhanced functionality and environmental impact, emphasizing recyclability and end-of-life strategies within circular economy frameworks. Finally, the article discusses current technical challenges while highlighting emerging trends such as AI-driven predictive analytics and IoT-enabled connectivity as key enablers of sustainable, efficient, and safe food packaging systems.

Animals are used in behavioural and biological research in special and significant ways. Many medical advancements that improve human life are based on laboratory animal research studies. Scientists carefully and thoughtfully select and justify the specific animal models used in their research, adhering to current legal requirements, the principles of the 3 R´s (reduction, reuse, and refinement), and ensuring that animals are used only when no other research solution is feasible or available. The laboratory animals most often used in biomedical research so far have been rodents (mice, rats, and guinea pigs), but in the current development of research, researchers have turned their attention to alternatives such as zebra fish and the Xenopus (clawed frog), although anatomically and physiologically different from humans, following the sequencing of their genomes, it was demonstrated that the main genes involved in certain pathologies in humans are similar to those in these animal models.

This paper explores an important issue, namely rural tourism, by analyzing the supply and demand of tourism in three rural regions (Gura Humorului, Câmpulung Moldovenesc, and Dorna) in Bucovina, Suceava County, as an alternative economic development for rural areas. The statistical data on tourist traffic in the three regions of Suceava County were taken from the website of the National Institute of Statistics of Romania and analyzed over a period of 10 years (2014–2023). The analysis of the total number of tourist accommodation facilities recorded increases of over 200% in all three regions analyzed. Dynamic analysis of the accommodation capacity in operation, the number of tourists and overnight stays, and the average length of stay was carried out by calculating the absolute and relative indicators with fixed and chained base and average indicators. Despite the increase in the number of tourists and overnight stays, the average length of stay remains relatively low. The calculation of the net utilization rate of the accommodation capacity in operation shows an efficient use of the accommodation facilities in the three regions analyzed. The importance of the research and the originality of this research are closely related to understanding the dynamics of tourism in the rural regions analyzed for the formation of future strategies for sustainable rural development in Bucovina.

Rural tourism in Bucovina, Romania thrives due to its unspoiled natural landscapes, preserved rural traditions, and rich ethnographic heritage, including folk architecture, crafts, and festivals. The region is renowned for its uniquely painted monasteries, part of the UNESCO World Heritage, blending history, tradition, and spirituality. This study analyzes Bucovina as a rural tourism destination, focusing on three key areas: Gura Humorului, Câmpulung Moldovenesc, and Dorna. It evaluates the region’s appeal through tourism market indicators over a 10-year period (2014-2023). Findings highlight the sector’s strong development potential, evidenced by a significant increase in accommodation facilities, lodging capacity, tourist arrivals and overnights. Rural tourism positively impacts sustainable development by preserving traditions, enhancing social life, and supporting local crafts. Despite the increase in arrivals and overnight stays, the average length of stay remains relatively low. However, Bucovina’s rural tourism continues to expand, offering a sustainable model that balances cultural heritage with economic growth. This study is crucial for understanding the region’s tourism dynamics and informing future strategies for sustainable rural development.

This study explores the nutritional benefits and health implications of omega-3- and omega-6-enriched eggs, positioning them within the context of functional foods aimed at improving public health outcomes. With rising consumer interest in nutritionally fortified foods, omega-enriched eggs have emerged as a viable source of essential fatty acids, offering potential benefits for cardiovascular health, inflammation reduction, and cognitive function. This research examines enrichment techniques, particularly dietary modifications for laying hens, such as the inclusion of flaxseed and algae, to enhance omega-3 content and balance the omega-6-to-omega-3 ratio in eggs. The findings indicate that enriched eggs provide significantly higher levels of essential fatty acids and bioactive compounds than conventional eggs, aligning with dietary needs in populations with limited access to traditional omega-3 sources like fish. This study further addresses consumer perception challenges, regulatory constraints, and environmental considerations related to sustainable production practices. The conclusions underscore the value of omega-enriched eggs as a functional food that aligns with health-conscious dietary trends and recommend ongoing research to refine enrichment methods and expand market accessibility.

The growing demand for sustainable and healthier egg production systems, combined with the need to reduce the use of synthetic additives in poultry feed, has led to an increased interest in natural feed supplements. This study evaluated the effects of dietary supplementation with ecological sea buckthorn (Hippophae rhamnoides) powder on the performance and egg quality of 600 laying hens of the Moravia Black breed, raised in a free-range system. Three groups were included: one control group with standard feed and two experimental groups supplemented with 1% and 2% sea buckthorn powder. Over 11 weeks, parameters such as egg production, feed consumption, and egg quality, including egg weight, volume, shell thickness, and yolk color, were monitored. The 2% supplementation significantly improved egg production, egg weight, shell strength, and yolk carotenoid content, with stable feed consumption and negligible mortality, confirming the additive’s safety. These results highlight the potential of sea buckthorn powder as a natural feed additive to enhance poultry productivity and product quality, supporting sustainable and healthier egg production.