Articole din publicaţii naţionale

Sustainable valorization of jerusalem artichoke (Helianthus tuberosus)

2026-06-18T15:24:28Z

Sustainable valorization of jerusalem artichoke (Helianthus tuberosus) CHIRSANOVA, Aurica Jerusalem artichoke (Helianthus tuberosus) is a tuberous plant with significant nutritional and functional potential due to its high content of inulin, dietary fiber, and bioactive compounds such as polyphenols and antioxidants. In the current context, where sustainability and innovation in the food industry are major priorities, Jerusalem artichoke represents a promising resource for the development of innovative and health-promoting food products. A major advantage of Jerusalem artichoke is its drought resistance, low requirement for costly agricultural inputs, and high productivity, which make it well suited for sustainable cultivation, including under the climatic conditions of the Republic of Moldova. In this country, valuable local cultivars exist that are currently underutilized, creating opportunities for local valorization and the development of innovative food products. The present study investigates sustainable processing methods for Jerusalem artichoke tubers aimed at maximizing the nutritional and functional properties of the resulting ingredients. The applied methods include controlled-temperature drying, controlled fermentation, and selective extraction of bioactive compounds. These technologies enable the production of powders, concentrates, and extracts that can be incorporated into various food products, such as functional bread, bakery products, functional beverages, and nutritional supplements. Preliminary results demonstrate that the incorporation of Jerusalem artichoke leads to an increased content of dietary fiber and bioactive compounds in the final products, thereby improving their nutritional and functional profile. At the same time, the valorization process is sustainable, reducing waste and enabling the full utilization of tubers, thus contributing to an environmentally friendly production model. The bioactive effects of Jerusalem artichoke include glycemic regulation, stimulation of the intestinal microbiota, and antioxidant activity, all of which are important for the development of value-added food products. The study confirms that Jerusalem artichoke can be transformed into a versatile and eco-friendly ingredient, offering innovation opportunities for the food industry while meeting consumer demand for healthy, functional, and sustainable products. Through the valorization of local cultivars from the Republic of Moldova, innovative food products can be developed that harness local potential and promote sustainable agriculture and the competitiveness of the local food industry. The research was supported by Institutional Project, subprogram 020405 “Optimizing food processing technologies in the context of the circular bioeconomy and climate change”, Bio-OpTehPAS, being implemented at the Technical University of Moldova.

Post-preparation storage controls glycemic stability of cooked rice through metabolic and structural reorganization

2026-06-18T15:21:27Z

Post-preparation storage controls glycemic stability of cooked rice through metabolic and structural reorganization SIMINIUC, Rodica; VÎRLAN, Anna; SIMINIUC, Sergiu; ȚURCANU, Dinu Postprandial glycemic response of starchy foods is traditionally evaluated immediately after preparation, although real consumption conditions frequently involve variable post-preparation storage periods. This chapter examines post-preparation storage as a secondary technological stage capable of simultaneously modifying glycemic response, starch structure, and temporal stability of metabolic response in cooked rice. The aim of the study was to investigate the influence of different storage regimes on glycemic stability and to demonstrate that a reduction in glycemic index (GI) does not necessarily reflect metabolic stabilization. Therefore, the analysis integrated GI, resistant starch content (RS), and the post-technological stability coefficient (CSPT), expressing the daily relative variation of glycemic response. Results showed a progressive decrease in GI with increasing storage duration, associated with structural reorganization of starch and accumulation of resistant starch. The relationship between GI and resistant starch was characterized by a strong inverse correlation (r = −0.935; p < 0.001), indicating that starch retrogradation represents a key mechanism underlying glycemic attenuation. Temporal stability analysis revealed substantial differences among storage regimes: refrigeration reduced GI but maintained relatively high metabolic variability, whereas prolonged freezing resulted in low CSPT values, corresponding to stable and reproducible glycemic responses. Integration of metabolic and structural indicators enabled the identification of a Metabolic Safety Zone characterized by reduced glycemic response combined with minimal temporal variability. The findings demonstrate that post-preparation storage can shift cooked rice from a merely reduced glycemic response toward a metabolically stable and predictable profile, supporting the transition from static glycemic evaluation toward a dynamic assessment of nutritional quality relevant to dietary management and nutritional security. The research was supported by Institutional Project, subprogram 020405 “Optimizing food processing technologies in the context of the circular bioeconomy and climate change”, Bio-OpTehPAS, being implemented at the Technical University of Moldova.

Effect of alfalfa (Medicago Sativa) protein concentrate incorporation on the CIELab color parameters of wheat pasta

2026-06-18T15:19:06Z

Effect of alfalfa (Medicago Sativa) protein concentrate incorporation on the CIELab color parameters of wheat pasta GHENDOV-MOȘANU, Aliona; CIUGUREANU, Iana; GUREV, Angela; BULGARU, Viorica The pasta industry represents one of the most dynamic segments of the food sector, owing to its accessibility, versatility, and nutritional value for consumers. In recent decades, consumer preferences have increasingly shifted toward functional and nutritionally enriched food products. Protein concentrate derived from alfalfa (Medicago sativa) is characterized by a high content of proteins, dietary fiber, vitamins, and bioactive compounds, and is therefore considered a promising ingredient for food fortification. The aim of this study was to investigate the effect of incorporating alfalfa protein concentrate, at levels ranging from P0% to P10% (w/w) of flour weight, on the color parameters of dry pasta produced from durum wheat flour. Color measurements were performed using a Konica Minolta CR-400 colorimeter (Tokyo, Japan), and the CIELab parameters were recorded as follows: L* (lightness), a* (red–green coordinate), b* (yellow–blue coordinate), and −a*/b* (green index). The results indicated that increasing the proportion of protein concentrate led to a decrease in L* values, reflecting a darker appearance of the pasta samples. Regarding the a* parameter, a progressive shift toward negative values was observed, indicating an intensification of green coloration, from 0.47 (P0%) to −2.62 (P10%), attributable to the presence of chlorophylls in alfalfa. The b* parameter confirmed the presence of a yellow hue, associated with carotenoids naturally occurring in both wheat flour and alfalfa. No statistically significant differences (p > 0.05) in the green index were observed between the sample pairs P0% and P2%, P4% and P6%, and P8% and P10%. This finding suggests that chlorophyll pigments were efficiently co-extracted with the protein concentrate, which was precipitated at its isoelectric point. Thus, the results highlight the potential of alfalfa protein concentrate as a functional ingredient in the development of nutritionally enhanced pasta products The research was supported by Project 25.80012.5107.21SE Optimization of the extraction technology of protein concentrates from alfalfa (Medicago Sativa) for the manufacture of new food products, being implemented at the Technical University of Moldova.

Plastic packaging: public perceptions and sustainable development perspectives

2026-06-18T15:16:05Z

Plastic packaging: public perceptions and sustainable development perspectives STURZA, Rodica; DRAGANCEA, Veronica; LAZACOVICI, Dmitri; GHENDOV-MOȘANU, Aliona Plastic packaging intended for contact with food occupies a central place in the modern food chain, playing an essential role in ensuring quality, extending the shelf life of products and reducing food losses. However, in recent years, in addition to the objective of consumer protection, public policies have increasingly integrated concerns related to the environmental impact generated by plastic packaging and its associated waste. The principles of the circular economy and the life cycle approach to packaging have become major strategic directions, although the development of plastic packaging from recycled materials creates additional challenges related to the variability of the composition and the need for additional controls to guarantee food safety. Public perception of plastic packaging is evolving rapidly, amid increasing awareness of environmental protection and human health. Consumers associate recyclable, reusable or compostable packaging with more natural and safer products, showing a clear preference for alternatives considered environmentally friendly. Plastic packaging is often perceived negatively, especially in the absence of clear information on its safety and environmental impact. Although public awareness of concepts such as recyclability or biodegradability remains relatively low, most consumers support tighter regulations to prevent adverse health effects. Globally, less than 10% of the total amount of plastic waste generated is recycled to date, with the rest being incinerated, landfilled or disposed of uncontrolled in the environment. Polyethylene terephthalate remains the most recyclable type of plastic used in food packaging, due to its low diffusion coefficient and high melting point. However, recycled packaging may contain chemical contaminants introduced during use, waste processing and recycling, which can subsequently migrate into food. Studies have identified the presence of impurities in recycled PET, although these were not intentionally used. Available comparative studies generally indicate a higher level of chemical migration from recycled materials. Thus, the use of recycled materials in food packaging offers significant benefits from a sustainability perspective, but also involves complex challenges related to food safety. This work was supported by a project 25.80012.5107.19SE ”Assessment of risks associated with the migration of potentially toxic components from plastic food packaging on the market of the Republic of Moldova”.