https://repository.utm.md/handle/5014/8302 2026-09-14T10:55:44Z https://repository.utm.md/handle/5014/37104 Entropy control in the prolongation of functional properties of biologically active compounds in food compositions BAERLE, Alexei The prolongation of functional properties of biologically active compounds (BAC) in food systems is limited by oxidative degradation, structural disorganization, unfavorable interfacial interactions, and other spontaneous transformations that develop during processing and storage under non-equilibrium conditions. In the present work, BAC preservation is interpreted as a problem of entropy control in multicomponent food systems. Functional instability is considered not as an isolated chemical event, but as a manifestation of systemic disordering at molecular, supramolecular, and microstructural levels. Accordingly, prolongation of BAC functionality is achieved through technological strategies that restrict entropy growth, reduce destabilizing degrees of freedom, and maintain ordered states resistant to degradation over time. This concept was validated in a range of food compositions and model systems. High-molecular biopolymers, including alginate and arabinoxylan, were developed as stabilizing matrices for BAC. Their effect proved to be system-specific: some polymers destabilized anthocyanins in aqueous media, whereas betanin stabilization appeared above threshold concentrations, for example at more than 0.03% hyaluronic acid. Quinochalcone pigment Сarthamine and Isocarthamine, intrinsically unstable in water, were transferred into a more ordered state through cellulose complexation, which significantly expanded their applicability in high-moisture and acidolactic systems (pH 4…6). In lipid-containing systems, entropy control was expressed through antioxidant synergy and structural regulation of dispersed phases, yielding a 20…40% decrease in degradation rates of ω3 and ω6-rich lipids. In dispersed food matrices, stabilization correlated with structural compactness and low polydispersity; in particular, PDI values below 0.2 corresponded to more stable states of oil-containing edible microcapsules. In multiphase systems of the oil/water/air type, the effect of structuring was non-linear: excessive dispersion increased the entropic cost of stabilization, whereas controlled organization of interfaces improved functional retention. The interfacial scale of such systems reached 104…105 m2 ·kg-1, confirming the decisive role of structural organization in BAC stability. Thus, the prolongation of BAC functionality should be regarded not only as a compositional or kinetic task, but also as a structural-thermodynamic one. Selective removal of destabilizing compounds, synergistic antioxidant action, complexation with edible biopolymers, and purposeful micro-structuring act as entropy-control strategies that promote the transition from disordered, degradation-prone states to more ordered and functionally stable ones. Entropy control therefore emerges as a unifying principle for the design of food compositions with prolonged functional stability and predictable technological performance. 2026-01-01T00:00:00Z https://repository.utm.md/handle/5014/37103 Adaptation of Italian grape varieties in the context of climate change in the Republic of Moldova CODREAN (SCLIFOS), Aliona; COVACI, Ecaterina; CHIŢAN, Viorica; BALANUTA, Elena The summer of 2025 in the Republic of Moldova was characterized by hot weather and a marked rainfall deficit. The average monthly air temperature in August ranged between +23 and +26 °C, exceeding the long-term average by approximately 3.5–4.5 °C. The rainfall pattern during the growing season varied significantly across the country, with total precipitation being 14–167 mm higher than in 2023–2024. However, in the Soroca district, the area where vines were cultivated and grapes harvested, the amount of precipitation in the 2025 summer season was estimated at approximately 60–150 mm, representing only 30–70% of the multi-year norm, indicating a pronounced rainfall deficit compared to the usual average values for the period. In 2022, a comprehensive analysis of the soil, relief, and climatic conditions specific to the Soroca district was carried out in the northern part of the Republic of Moldova, with the aim of identifying the most suitable Italian grape varieties and optimal planting technologies. Following the pedological and climatic studies carried out, it was found that the land located outside the village of Vărăncău, on the right bank of the Dniester River, at an altitude of approximately 160 m, offers favorable conditions for the development of viticulture. These conditions are mainly determined by the presence of clay soils and a microclimate conducive to grape ripening. Currently, the vineyard comprises nine technical grape varieties, including established varieties such as Pinot Noir, Merlot, Sauvignon, Riesling, and Chardonnay, as well as less common but internationally appreciated Italian varieties such as Albariño, Glera, Nebbiolo, and Sangiovese. All cuttings used were selected and certified in Italy, belonging to the BxRSO4 biological category. The planting density is approximately 5000 cuttings/ha, which contributes to good productivity and efficient management of each row. The take rate in the first year was 98%, an indicator that confirms the quality of the planting material and the accuracy of the work carried out. Also at this stage, individual stakes were installed for each cutting, ensuring the correct development of the young shoots. In the second year of vegetation, the complete vine support system was installed, consisting of Corten metal stakes, renowned for their strength. Starting in the third year, the plantation switched to the simple Guyot training system, a choice that allows for vigorous growth control and the formation of a balanced vine architecture. This strategy was adopted to prevent premature aging of the vines and to obtain grapes with high sugar concentrations and harmonious acidity - essential elements for producing quality dry wines. Throughout the entire process, Corteva treatment schemes were used, which ensured the maintenance of an appropriate level of phytosanitary protection and favored the uniform development of the plantation. The application of these measures contributed to the optimal development of the cuttings, creating favorable premises for obtaining high production both in terms of quantity and quality. 2026-01-01T00:00:00Z https://repository.utm.md/handle/5014/37102 Local producers - true ambassadors of moldovan gastronomic touris NISTIRIUC, Alexandru; CHIRSANOVA (CALCATINIUC), Aurica; GUŢU, Vitalie Local producers in the Republic of Moldova play an essential role in the development of gastronomic tourism, becoming true ambassadors of national traditions and culture. Through their authentic products – wines, cheeses, honey, fruits and traditional dishes - they contribute to the creation of a distinct culinary identity, which attracts tourists from the country and abroad. According to this study, in recent years, more and more local Moldovan producers have opened their doors to visitors, offering direct experiences, such as tastings, guided tours and production workshops. These activities allow tourists to discover not only the specific tastes of Moldova, but also the stories behind the products, traditional preparation methods and the close connection between people and the land. Rural guesthouses and gastronomic festivals also play an important role, where producers promote their products and interact directly with visitors. Thus, an authentic relationship is created between the tourist and the local community, which contributes to a memorable experience and to promoting the image of the country. Also, collaborations between producers, tourism agencies and authorities support the development of gastronomic and wine routes, which highlight the regions and their specificities. These initiatives not only stimulate the local economy, but also encourage the preservation of traditions and sustainable development. According to the conclusion of this study, local producers in the Republic of Moldova become ambassadors of gastronomic tourism through authenticity, hospitality and active involvement in promoting culinary culture. Through their efforts, they contribute to creating an attractive image of the country and transforming gastronomy into an important reason to visit. 2026-01-01T00:00:00Z https://repository.utm.md/handle/5014/37101 Valorization of brewing industry waste within the circular economy framework VIŞANU, Vitali; GHENDOV-MOŞANU, Aliona; ŢĂRNĂ, Ruslan; BALAN, Mihail; MELENCIUC, Mihail; BALAN, Tatiana The brewing industry, a significant global producer with an annual output of approximately 1.86 billion hectoliters, generates substantial quantities of organic waste that present both environmental challenges and economic opportunities. This paper analyzes the transition from traditional disposal methods, such as animal feed, toward advanced valorization strategies for the industry's primary byproducts: Brewers’ Spent Grain (BSG), Brewers’ Spent Yeast (BSY), spent hops, and pot ale. The study details the complex chemical composition of these waste streams, highlighting the presence of cellulose, proteins, beta-glucans, and polyphenols. The methodological approaches discussed for waste transformation include: biotechnological conversion - utilizing BSG and BSY as substrates for the production of enzymes, organic acids (lactic, citric), and functional food ingredients such as xylitol or pullulan; energy recovery - the processing of spent grain for biofuel and thermal energy production, as well as the application of pot ale in anaerobic digestion for biogas generation; pharmaceutical and environmental applications - extraction of bioactive compounds like xanthohumol from hops for antimicrobial purposes and the use of BSG as an adsorbent for heavy metal removal in wastewater treatment; emission management - the capture and purification of fermentation-derived CO2 for reuse in carbonating beverages, effectively reducing the carbon footprint of production facilities. 2026-01-01T00:00:00Z