BrainMap

Sonia Socaci

- UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Researcher | Teaching staff | Scientific reviewer

Web of Science ResearcherID: P-5863-2014

Curriculum Vitae (27/07/2026)

Expertise & keywords

3D-Printed multifunctional hydrogels from renewable sources with phytotherapeutic properties Call name: P 5.1 - Proiecte de Cercetare Exploratorie - Competiția 2023
PN-IV-P1-PCE-2023-1092 2025 - 2027

Role in this project: Key expert

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation:

Project website: https://17pce.weebly.com

Abstract:

According to WHO the medicinal plants are the most sustainable source for a wide range of medications and active chemicals.The concept of sustainable development has recently received a lot of attention.Romania is an important place for plant diversity, therefore many diverse local or native species and types are known but unexploited, and extensive investigation has to be carried out.Polymers obtained from a renewable resources, natural and biotechnologically manufactured polymers will be employed to formulate the hydrogel in 3D-PHydrogel.Natural polysaccharide-based hydrogels have seen tremendous advancement as a unique alternative in recent years as a result of environmental pollution, health, and environmental difficulties caused by the excessive use of synthetic polymer-based hydrogels. One of the exciting biotechnological research fields is the development of new bioactive and biocompatible hydrogels capable of providing temporary or permanent therapeutic treatments.The hydrogels are utilized for the delivery of plant-derived bioactive substances.Considering the medicinal importance and benefits of essential oils, the 3D-PHydrogel project will investigate the potential of 3D printing for the formulation of a natural hydrogel system containing entrapped essential oil (extracted from Romanian novel plant sources), and will evaluate their control release and antioxidant, antibacterial, antifungal, and antimutagenic activities against selected pathogens.

Resistance to aphids integrated in potato plants through somatic hybridization, support for ecological agriculture Call name: PNCDI IV, SP 5.7.1 - Proiect experimental demonstrativ
PN-IV-P7-7.1-PED-2024-0433 2025 - 2026

Role in this project: Key expert

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO); COLINA FARMS S.R.L. (RO)

Affiliation:

Project website: https://www.ped-solar.com/

Abstract:

The goal SOLAR project is to produce new potato somatic hybrids (PSH) with resistance to the highly polyphagous aphid, Brachycaudus helichrysi, an important pest of potato, using somatic hybridization (SH) technique. We start from TRL2 since we have already obtained potato with resistance to Colorado potato beetle (CPB) and will reach TRL3 by showing the feasibility of SH for integrating resistance to aphids. For that we will use as a partner wild relatives, Solanum bulbocastanum and S. berthaultii which are difficult to breed with potato and are known for having high resistance to aphids. Reaching TRL3 we can assist the breeders/cultivators of potato by providing material with high genetic variability, contributing to shortening the time towards a sustainable agriculture. Colina Farms (CF) is a small company, ecologically accredited since 2019 has as the main goal to broaden the spectrum of vegetables suitable for eco-farming. By providing PSH with integrated resistance to aphids, the current project would fulfill exactly this goal. CF engages in this collaboration to have firsthand access to the entire process of obtaining the hybrids. In addition, these hybrids will reach into the farm, the resistant lines will be cultivated as such and others will enter in breeding. In the future, depending on the company's investment capacity, CF will be able to include this technology as an activity or to use it by accessing services.

Innovative solid-state fermentation system for enhancing the nutraceutical content of agrifood by-products Call name: P 4 - Proiecte de cercetare exploratorie - PCE-2021
PN-III-P4-PCE-2021-0750 2022 - 2024

Role in this project: Key expert

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation:

Project website: https://pce0750.wixsite.com/website

Abstract:

Nutraceuticals (NLs) are biomolecules (carbohydrate derivatives, polyphenolics and fatty acids/structural lipids, carotenoids) that have health-promoting, disease-preventing, or medicinal properties. NLs are found in small amounts in dietary sources, thus it is necessary to develop procedures to increase their concentration and extractability. The agri-food by-products could be appropriate for using them as raw materials in the production of these industrially relevant bioactive compounds under solid-state fermentation (SSF) conditions. The aim of the present project is to develop, for the first time in the field, improved SSF processes using encapsulated fungal spores (individual and mixed-cultures), with different functions/ properties/ biosynthesis mechanisms to enrich simultaneously some abundant agro-industrial by-products (brewer's spent grain and grape pomaces) with valuable hydrophilic (polyphenolics) and lipophilic (polyunsaturated fatty acids and β-carotene) biomolecules.

Nanoplastic toxicity on vegetable crops - assessment of accumulation and effects at the morphological and phytochemical level Call name: P 1 - SP 1.1 - Proiecte de cercetare pentru stimularea tinerelor echipe independente - TE-2021
PN-III-P1-1.1-TE-2021-1585 2022 - 2024

Role in this project: Key expert

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation:

Project website: https://sites.google.com/usamvcluj.ro/plastimpactresearch/home

Abstract:

Microplastic (MP) and nanoplastic (NP) enter agro-eco-systems either as primary micromaterials (e.g. textile fibers, coatings, adhesives), or indirectly, generated by the breakdown of larger plastic debris. Although the fates of plastics, especially of MPs in marine environments are being increasingly well studied, little is known about the behavior of NPs in terrestrial environments. Due to its smaller size, NP presents a higher internalization potential, being thus linked to a higher toxicity. Therefore, we aim to study morphological and molecular changes induced by NP exposure, by studying the uptake, bioaccumulation, biodistribution and toxicity of NP on in vitro plant cultures of Stevia rebaudiana. Bioaccumulation and biodistribution will be assessed by conventional fluorescence imaging and hyperspectral fluorescence imaging for labelled polystyrene (PS), polyethylene (PE) and polypropylene (PP) NPs of 30 and 100 nm size. The plants will be grown by exposing to following NP concentrations 10, 50, 100 and 250 mg/l. Also, Raman imaging will be employed for monitoring unlabelled NPs in vegetal tissue. To assess the phytotoxicity induced by NPs the following compounds responsible for stress due to toxicity will be quantified: chlorophylls, carotenoids, glycosides, soluble vitamins, volatile organic compounds and malondialdehyde (MDA). Thus, the results of this study will contribute to a better understanding of the risks of exposure to NPs.

Eco-sustainable bio-conversion of brewers spent grain towards complete valorization Call name: P 4 - Proiecte de Cercetare Exploratorie, 2020
PN-III-P4-ID-PCE-2020-2306 2021 - 2023

Role in this project: Key expert

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation:

Project website: https://ancafarcas.wixsite.com/sustainable-pce

Abstract:

Brewers spent grain (BSG) is the insoluble residue generated from the production of wort in the brewing industry, being estimated that worldwide the annual output is around 30 million tons of wet spent grain. This plant-derived by-product is known to contain significant amounts of valuable components, which remain unexploited in the brewing processes. Despite the continuous progress from the recent years, in this area there is still a priority to develop/adapt eco-sustainable valorizations procedures because many of the methods proposed to extract individual components are financially expensive, it degrades the environment through high solvent consumption, and by default they have a low feasibility degree. The project entitled: "Eco-sustainable bio-conversion of brewers spent grain towards complete valorization", is focused on developing a procedure that will allow a complete exploitation of BSG as source of bioactive compounds and functional fractions. The first direction was designed to find the most appropriate treatment in order to increase the release and bioavailability of bioactive molecules from lignocellulosic matrix (O1-O2). The second direction aims to optimize the protocol for developing functional fractions and to demonstrate the procedure eco-sustainability. A complex statistical analysis with intelligent chemometric tools will be applied in order to achieve the complete bioconversion system (O3-O5).

Development of novel nanocarriers for enhanced physico-chemical properties, bioactivities and stability of essential oils Call name: P 4 - Proiecte de Cercetare Exploratorie, 2020
PN-III-P4-ID-PCE-2020-1847 2021 - 2023

Role in this project: Project coordinator

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation:

Project website: https://soniasocaci.wixsite.com/nanoseo

Abstract:

Essential oils (EOs) are aromatic volatile oily liquids extracted from different parts of plants, known to possess various bioactivities, including antioxidant, antimicrobial and antiproliferative activities. Despite their numerous proved health benefits, EOs are very sensitive to environmental factors (light, heat, moisture, oxygen) when used as such, having a high volatility, strong odour and poor water solubility. These drawbacks limit their application as active compounds in food, pharmaceuticals or cosmetics. To overcome these shortcomings, the nano-sized delivery systems are considered as one of the most promising technologies. Nanocarriers can be used for entrapment of EOs to uphold their original characteristics during processing and to improve their physico-chemical and functional properties. Thus, the present proposal is focused on the development and comprehensive characterization of three innovative nanoformulations: (i) EOs nanoemulsions, (ii) EOs loaded in chitosan nanoparticles and (iii) EOs-metallic nanoparticles colloidal dispersions. The developed nanoformulations will provide the protection of the EOs bioactive compounds, enhancement of their stability, bioavailability, controlled release and hence in their effectiveness as antioxidants, antimicrobials or antiproliferative agents.

Bio-system for cereal waste-derived vanillin production Call name: P 1 - SP 1.1 - Proiecte de cercetare pentru stimularea tinerelor echipe independente
PN-III-P1-1.1-TE-2019-1748 2021 - 2022

Role in this project: Key expert

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website: https://bio-wanilla.weebly.com

Abstract:

The world market demand for flavors and fragrances, which are widely used in the food and feed as well as cosmetic and pharmaceutical industries, is continuously increasing. Vanillin (4-hydroxy-3-methoxybenzaldehyde) is the second most important and widely used flavors in the food industry and is the main component of vanilla. Vanilla planifolia is the botanical source of natural vanillin and can only supply less than 1% of the annual market demand .

Alternative natural sources for flavours production are needed and fermentation is, by far, the most attractive field of exploration.

The mission of BIO-WANILA is to move forward the knowledge in this field by using modern integrated pretreatments (physicochemical) for increased bio-accessibility of wheat bran ferulic acid, and solid-state fermentation by free and immobilized co-cultures as ONE-STEP approach in bio-vanillin production. Therefore, selected enzyme-producing strains for ferulic acid release inside wheat bran, coupled with immobilized co-cultures for bioconversion of ferulic acid into vanillin, optimized by a fractional-order mathematical model, will be designed in a novel BIO-SYSTEM.

The specific objectives of the projects are as follows:

Q1: Increased bio-accessibility of wheat bran ferulic acid via modern integrated pre-treatments

Q2: Enzyme-producing strains for ferulic acid release inside wheat bran via SSF

Q3: ONE-STEP approach via Free and Immobilized Co-cultures and SSF for controlled bioconversion of ferulic acid into vanillin

Q4:Optimization of the bio-vanillin production conditions process using a fractional-order mathematical model

BIO-WANILA will bring numerous benefits such as moving forward the knowledge in the field; reduction of the environmental impact of cereal waste and disposal costs; promising food and flavor markets for the naturally-derived vanillin and growth of the business; generation of IPR (know-how and patents); strengthening independent research team activity.

Anthropogenic gadolinium as a potential microcontaminant in the environment: Study of in vitro phytotoxicity against Stevia rebaudiana Call name: P 1 - SP 1.1 - Proiecte de cercetare pentru stimularea tinerelor echipe independente
PN-III-P1-1.1-TE-2019-1424 2020 - 2022

Role in this project: Key expert

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation:

Project website: https://www.smartpems.com/

Abstract:

Gadolinium (Gd)-based contrast agents are organometallic complexes, extensively used for diagnostic purposes in magnetic resonance imaging (MRI). Since their approval in 1980’s, they have become indispensable for diagnostic imaging and are currently being used in 33-50% of the MRI investigations Apart from their tremendous contribution in disease diagnostic, there are several issues related to their use. After administration, the Gd-based contrast agents are excreted unmetabolized and a significant amount is present in hospital effluents and, consequently, in wastewaters. They are very stable non-biodegradable complexes, and they pass the wastewater treatment plants without major removal, being discharged into surface and ground waters, rivers, lakes and oceans. This type of Gd contamination is called anthropogenic Gd, meaning it is the result of human activity. Many instances of anthropogenic Gd anomalies have been identified and documented worldwide. Gd presence in tap water and tap water-based beverages such as Coca-Cola from fast-food franchises in big cities in Germany has been documented. In conclusion, there is a real possibility of Gd reaching the human food chain using several pathways: (i) from plants grown on fields which are irrigated with contaminated surface waters or which are fertilized with sludge from the waste water treatment plants; (ii) from contaminated tap water, which is directly consumed by humans or used for preparation of other foods or beverages; and (iii) from the meat of animals that drink contaminated waters. Our research will be focused on potential risks related to anthropogenic Gd exposure to plants. For this purpose, we aim to study the molecular effects of Gd+3 exposure on in vitro grown plants by studying bioaccumulation, biodistribution and possible toxicity of Gd complexes on in vitro grown Stevia rebaudiana. Such studies are poorly addressed but might prove tremendous impact due to the risks Gd might pose for the environment.

Dezvoltarea unui sistem eco-sustenabil de valorificare a subproduselor industriei berii Call name: P 2 - SP 2.1 - Proiect experimental - demonstrativ
PN-III-P2-2.1-PED-2019-3622 2020 - 2022

Role in this project: Key expert

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website: https://ancafarcas.wixsite.com/ecos-food-innovation

Abstract:

One of the current development trends of the food industry is focused on diversifying the range of functional products in order to improve the general health of the population. In this sense, current research focuses on identifying sustainable sources of natural active biological compounds, respectively on the recovery of by-products generated by the agri-food industry. Brewers spent grain (BSG) is the insoluble residue generated from the production of wort in the brewing industry. It is estimated that worldwide the annual output is around 30 million tons, about 200 tons of wet spent grain being produced per 10,000 hl of produced beer. This plant-derived by-product is known to contain significant amounts of valuable components, which remain unexploited in the brewing processes. In this sense, the project is focused on developing two functional food products fortified with restructured BSG.

The proposed project aims in a first stage the initial characterization of the selected biomass and the application of treatments to increase the bioavailability of the biologically active compounds. Based on the restructured biomass, two fortified functional food products will be developed and optimized, which will be analyzed from the nutritional, psycho-sensory, microbiological and production costs. Correlations will also be made between product characteristics and total production costs in order to establish the degree of feasibility of new functional foods.

Structural and thermo-oxidative behavior of lipids structured by different mechanisms in process dynamics of several food products and thereof techno-functionality Call name: P 1 - SP 1.1 - Proiecte de cercetare pentru stimularea tinerelor echipe independente
PN-III-P1-1.1-TE-2019-2212 2020 - 2022

Role in this project: Key expert

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website: https://vladmuresan3.wixsite.com/optimogel

Abstract:

The conversion of edible liquid oil (> 90% w) into a gelled structure (i.e., oleogelation) by the means of structurants molecules, without changing the chemical properties of the oil, is receiving a great interest from food researchers in the last few years . This is due to the fact in order to minimise the intake of industrial artificial trans-fat, European commission banned very recently (24 April 2019) the trans-fat content in food by Regulation (UE) 2019/649 and US FDA released its’ final determination on the same issue. Several gelation mechanisms were proposed in the last years, and almost all available vegetable oils were randomly tested for oleogels formulation. However, the limitations of current approaches are related to the fact that the majority of available published papers in Oleogel topic advanced the knowledge mainly by developing and deeply characterizing (microscopic morphology, calorimetry, rheology, texture, etc) the structured lipids obtained while comparing the new oleogels, ONLY with similar reference fats aimed to be replaced (e.g., butter, margarine, animal fat, etc.), and concluding that oleogels match/ do not match desired properties. Although no clear efficient substitution of conventional saturated fat was reported to present, several researchers had randomly selected oleogels formulation and synergic /hybrid combinations for partial or full replacement of regular fat in different food products (margarine, pastry, meat, dairy & confectionery), encouraging results being reported. However, most available literature on the topic, characterize solely oleogels and final products techno-functionalities, being very difficult to optimize the products by deeply understanding oleogels behavior in process dynamics. Consequently, this project aims to systematically assess the structural and thermo-oxidative behavior of lipids structured by different mechanisms in process dynamics of several food products and thereof techno-functionality.

Demonstration models for meat analogues and confectionery products based on extractive products from conventional and alternative oilseeds and their blends - Development and Lab validation Call name: P 2 - SP 2.1 - Proiect experimental - demonstrativ
PN-III-P2-2.1-PED-2019-5346 2020 - 2022

Role in this project: Key expert

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website: https://vladmuresan3.wixsite.com/fagaceae

Abstract:

More and more people combat the extensive farming of livestocks for milk and meat production, soy derived and highly processed ingredients consumption, which nowadays are the global pillars of protein supplying, and from various ethical, cultural, religious and ideological hindrances refuse to consume these types of products. Consequently, global demand for new protein sources has focused mainly on different sources oilseeds. The aim of this project is to develop, characterize and validate in a laboratory environment, demonstration models for meat analogues and confectionery products based on extractive products from conventional and alternative oilseeds and their blends. This novel approach to the processing and utilization of whole sunflower and Fagaceae seeds (acorn and beech seeds) will be accomplished by: O.1 Formulation of different food compositions for laboratory experimental demonstrators – thereof technology and advanced characterization (phytochemicals, structure, colloidal stability, rheology), respectively O.2 Validation at laboratory level the optimal developed experimental demonstrators by assessing their process-ability, sensory, microbial alteration, phytochemicals degradation and oxidative stability. The transition to more reliable food models – similar as those from current project proposal demonstration models – will give way to the functional, nutritionally complex and sustainable prospected resources and raw products, to be part of every person daily diet.

Functional collaboration model between public research organisations and the private sector for high-level scientific and technological services in the bio economy field Call name: P 1 - SP 1.2 - Proiecte complexe realizate in consorții CDI
PN-III-P1-1.2-PCCDI-2017-0056 2018 - 2021

Role in this project: Key expert

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO); STATIUNEA DE CERCETARE -DEZVOLTARE AGRICOLA TURDA (RO); UNIVERSITATEA BABES BOLYAI (RO); UNIVERSITATEA TEHNICA DIN CLUJ - NAPOCA (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website: https://sweetconomy.com

Abstract:

The aim of the project is to develop a functional collaboration model between public research organizations and the economic environment in order to provide high-level scientific and technological services in the field of bioeconomics. The objectives of the project are: O1: Creation of a consortium between public research organizations (USAMV, SCDA TURDA, UBB, UTCN) and the economic environment; O2: Increasing institutional capacity through scientific and technological services, through human resources expertise to improve institutional performance; O3: Increasing the institutional capacity to capitalize on the results of the research, by the functioning of the technological transfer component to the economic environment, by publishing and invention patents; O4: Reduction of 30% sugar addition in fermented foods and obtaining a consortium of atomized lactic bacteria. These general objectives are based on the following scientific objectives: Os1: Cultivation of 3 soybean varieties in 3 systems of soil cultivation and characterization of soybean chemical profile; Os2: Evaluation of the toxicological impact of nanoparticles in soybean and the development of a biosensor to identify titanium, zinc and gold nanoparticles accumulated in the plant and grain; Os3: Selection of lactic bacteria and optimization of fermentative processes on soybean and wheat substrate, by mathematical modeling, for the production of polyols to reduce sugar addition in food; Os4: Microinjection of the consortium of lactic bacteria by atomization, envelope aseptic packaging for industrialization; Os5: Educational program on nutrition with soy products, based in the community.The main impact of this proposal is reflected by the creation of new jobs for researchers, sustainable and after the completion of the project, by expertise the human resources and by training the young researchers in modern techniques for the re-launch of SCDA Turda.

New integrated approach for food waste valorization Call name: P 1 - SP 1.1 - Proiecte de cercetare pentru stimularea tinerelor echipe independente
PN-III-P1-1.1-TE-2016-0973 2018 - 2020

Role in this project: Project coordinator

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website: https://soniasocaci.wixsite.com/intvalwaste

Abstract:

Large amounts of wastes are generated annually by the food industry, their efficient management and valorisation representing one of the main objectives of EU actions against food waste and towards sustainable development. Citrus is one of the most important fruit crop in the world. About 50–60 % w/w of the processed citrus fruits becomes waste which if not processed further, can give rise to serious environmental pollution. CW contains a wide range of bioactive compounds, such as essential oils, carotenoids, fibre, flavonoids, which have many applications in food, cosmetic and pharmaceutical industry. Despite the existing studies on exploitation of bioactive molecules from food wastes, there is still a struggle and need in finding the most efficient methods that could also be economically viable. In this context, the project aims the development of a procedure for the sequential recovery of bioactive compounds from CW, towards achieving the “zero-waste” desiderate. The envisaged bioactive compounds to be recovered from CW, are essential oils (EO), antioxidant compounds (phenolics, flavonoids) and dietary fibres. The performance of the proposed procedure will be assessed (i.e. yield, possibility to be scaled-up) as well as the functionality and bioactivities of recovered biomolecules (i.e. antioxidant capacity, antimicrobial activity, emulsifying properties) using modern analytical techniques. By means of mathematical modelling and statistical analysis of data, the best working parameters will be selected for the design of integrated multi-step system for CW bioactive compounds recovery and valorization.

SUGAR REDUCTION AND INCREASED BIOAVAILABILITY OF AGRO-FOOD WASTE COMPOUNDS IN SWEET BAKERY PRODUCTS Call name: P 1 - SP 1.1 - Proiecte de cercetare pentru stimularea tinerelor echipe independente
PN-III-P1-1.1-TE-2016-0661 2018 - 2020

Role in this project: Key expert

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website: https://bio-sweet.weebly.com

Abstract:

Nowadays, consumers' demand for calorie products, specifically for new sweet bakery products, which have better appeal, taste and convenience from conventional sweet bakery foods has significantly raised in an attempt to limit health problems, to lose or stabilize their weight, and to work within the frame of a healthier diet. The use of replacers to reduce the sugar is a hot topic for the food industry as it is an approach which requires only low cost in terms investments and ingredients, but most of the approaches failed due to the different taste of the products and thus the lack of consumer acceptance.

The Bio-Sweet approach is to reduce the added sugars of at least 30% in romanian traditional sweet bread via erythritol produced by LAB fermentation directly in the dough matrix and efficient integration of bioactive compounds from apple peel waste as powder formulation for superior health properties, followed by bioavailability nutrients assay under gastrointestinal conditions to investigate the retention of health promoting attributes while keeping similar sensory properties. This will strongly influence and validate the future developments in functional sugar reduced sweet bakery products.

The specific objectives of the projects are as follows:

O1. Chemical profile of bioactive compounds from apple peel waste and powder formulation

O2. Optimization of erythritol production by selected lactic acid bacteria in model media and dough fermentation

O3.Quantification of erythritol, polyphenols and added sugar reduction in prototype sweet bread

O4. Bioavailability and bio-digestibility of bioactive compounds in baked prototype sweet bread and the human intestinal uptake

The Bio-Sweet outcomes will significantly influence the scientific field by the new concept and will positively impact the food industry bringing an economically attractive solution on a large scale, an applicative direction to be explored, a novel route for environmental protection.

SusTainable explOitation of toMATO proCessing industrY by-produCts Call name: P 3 - SP 3.2 - Proiecte ERA.NET
ERANET-MANUNET II -TOMATOCYCLe (1) 2017 - 2020

Role in this project: Key expert

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website: https://tomatocycle.weebly.com

Abstract:

The objective of this project is the holistic approach for the utilization of tomato processing byproducts.

These wastes could be considered valuable by-products if the appropriate technical means, in

terms of economic impact, is used and if the value of the subsequent products is expected to exceed the cost of reprocessing. The cultivation and processing of tomatoes is the largest agricultural business in Southern European countries. Every year millions of tons of tomatoes are used and large amounts of tomato byproducts are treated as waste. These waste quantities from tomato processing industry constitute an important ecological and also financial problem. The current applying practices, regarding the treatment of tomato processing by-products, include mainly the usage as animal feed and / or disposal. However, being a rich source of natural bioactive compounds, tomato waste will be utilizing to produce high value-added products for food, cosmetics, or pharmaceutical applications along with new food formulations and improved animal feed and organic fertilizers.

Novel technologies applied to improve beer flavor stability Call name: P 3 - SP 3.1 - Proiecte de mobilități, România-China (bilaterale)
PN-III-P3-3.1-PM-RO-CN-2018-0168 2018 - 2019

Role in this project: Key expert

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO); South China University of Technology (CN)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website: https://beerflav.wixsite.com/beerflav

Abstract:

Beer is a complex mixture of hundreds of ingredients that contribute to its characteristic flavor. Ensuring the stability of the beer aroma is a current challenge for actors in the beer industry, becoming one of the main technological challenges. Reaching the quality of the beer in terms of its flavor and stability can be a complex process, especially considering the variety of flavors and beer types accepted by consumers. As more and more beer companies want to join the global beer market, this involves longer product times to the consumer, increasing the risk of lower beer quality. It is therefore intended to identify innovative, economically efficient technological solutions that are capable of meeting current consumer quality requirements. The project proposal aims to improve the stability of the beer aroma by protecting the antioxidants from the raw material during the technological flow, respectively during the storage of the beer. It is envisaged the extraction of antioxidants from the hops broth and the residual yeast yeast and the addition in specific doses of the obtained extracts capable of improving and prolonging the stability of the beer aroma.

Mobilitate cercetător Sonia Socaci Call name: P 1 - SP 1.1 - Proiecte de mobilitate pentru cercetatori, 2019
PN-III-P1-1.1-MC-2019-0549 2019 - 2019

Role in this project: Project coordinator

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website:

Abstract:

Innovative solutions for reforming a meat product to extend its shelf life Call name: P 2 - SP 2.1 - Cecuri de inovare
PN-III-P2-2.1-CI-2018-1355 2018 - 2018

Role in this project: Key expert

Coordinating institution: LARGIANA CARN SRL

Project partners: LARGIANA CARN SRL (RO); UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website: https://sites.google.com/usamvcluj.ro/conscarn

Abstract:

The project proposal has emerged in response to the needs of the economic partner to reduce the losses of smoked sausage during storage due to alteration caused by microorganisms. Currently, the

microbiological quality of meat and meat products has become a major factor in their marketing. In order to hinder the growth of microorganisms and prolong the shelf life, nitrates or nitrites are often

used in the production of sausages. People are more concerned with health and more careful about the products they consume: a high percentage of consumers choose foods obtained without synthetic additives. As a result, food manufacturers must therefore find alternatives to their use. The present project proposes the development of a new assortment of sausages with the addition of

essential thyme oil. Because of its remarkable properties, essential thyme oil is involved in controlling the biological risks that may occur when sausage is stored / preserved, ultimately reducing economic

losses / extending the shelf life. Moreover, the project proposes, by using essential thyme oil, an alternative to replace chemicals or enzymes used in sausage technology. The industrialization potential of this product is very high as there is no similar in the domestic market. The main purpose of the project is to increase the competitiveness of SC. Largiana Carn SRL. by reducing the losses of smoked sausages caused by unwanted microorganisms. The obtained product will be successfully placed on the market, given the consumer's orientation towards safe food, which can be ensured by the addition of essential thyme oil that will provide the necessary support for maintaining sensory qualities and controlling pathogenic microorganisms.

Innovative pastry products Call name: P 2 - SP 2.1 - Cecuri de inovare
PN-III-P2-2.1-CI-2018-1428 2018 - 2018

Role in this project: Key expert

Coordinating institution: CERAGRIM SRL

Project partners: CERAGRIM SRL (RO); UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website: https://sites.google.com/usamvcluj.ro/pastrypaneprod

Abstract:

There is a limited range of crackers or cakes that are imported, with a high price, some being recommended in balanced diets and dietary regimes to replace classic bread, but at the same time it is recommended to consume vegetable protein superior quality to support good functioning of the body. Sc Cergarim Srl comes with the proposal of these types of products and with the protein additions of flour of nettle, mushroom and lentils, thanks to the high quality nutritional composition.

Nettle seeds, mushrooms and lentils are chosen for the amount of protein, nutritional value and high satiety.

To accomplish this project, we set out the following specific objectives and activities:

O1.Chutification of the main chemical compounds and the kerning of the bioactive compounds in flour from nettle, mushroom, lentils and pistachios

O2. Parameter evaluation and optimization of manufacturing prescriptions to obtain crackers with flour from nettle, mushrooms and lentils

O3. Parameter evaluation and optimization of manufacturing prescriptions to obtain rosemary, pistachio and honey muffins

O4. Sensory evaluation of product achievement in order to select at least one product for each category mentioned above

O5. Evaluation of physicochemical, biologically active and microbiological compounds of selected finished products

O6. Registration of two patent applications

As a result of the results obtained, the crakers recipes with flour from the nettle, mushrooms and lentils seeds, as well as the roses, pistachio and honey muffins, which the beneficiary will produce and introduce for sale, will be established.

As a deliverable, we will have a Scientific Report, a Proposed Product Data Sheet, a Technical-Scientific Report, a Patent Registration Number from OSIM, a Final Report

Developing a new ciabatta type product making use of aromatic yeasts and pseudo-cereals Call name: P 2 - SP 2.1 - Cecuri de inovare
PN-III-P2-2.1-CI-2018-1316 2018 - 2018

Role in this project: Key expert

Coordinating institution: VITOSA SRL

Project partners: VITOSA SRL (RO); UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website: https://cecinovare225ci.wordpress.com/

Abstract:

This project aims to develop new assortments of ciabatta type bakery products with improved nutritional value and sensorial quality making use of the fermentation process of aromatic yeasts (commercial starters) on pseudo-cereals substrate (quinoa, amaranth). The innovative aspect is related to the utilization of non-conventional yeast strains (from wine and brewery process), the replacement of the conventional bakery yeast and the utilization of pseudo-cereals in the manufacturing of ciabatta. Quinoa and amaranth flours will be used as fermentative substrate due to their rich content in bioactive compounds with important health benefits.It could be procured from local Romanian distributors. Through the fermentation process, a substantial enhancement of the bioactive compounds content, of the antioxidant potential and a special aroma profile will be obtained. Due to the aromatic compounds the sensorial quality of the baking products(taste, aroma, and odor) will be improved. Also, from the qualitative point of view the textural profiles of the bread crumb and crust will be improved while the starch retrogradation will be slowed down leading to prolonged shelf-life. It could be considered that the levain works as natural additives eliminating the current practice of flour’s additivation.

Alternative analytical approaches for detecting adulteration of honey with emphasis on its biologically active compounds Call name: P 2 - SP 2.1 - Proiect experimental - demonstrativ
PN-III-P2-2.1-PED-2016-1656 2017 - 2018

Role in this project: Key expert

Coordinating institution: INSTITUTUL NATIONAL DE CERCETARE-DEZVOLTARE PENTRU TEHNOLOGII CRIOGENICE SI IZOTOPICE - I.C.S.I. RAMNICU VALCEA

Project partners: INSTITUTUL NATIONAL DE CERCETARE-DEZVOLTARE PENTRU TEHNOLOGII CRIOGENICE SI IZOTOPICE - I.C.S.I. RAMNICU VALCEA (RO); UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website: http://www.icsi.ro/safehoney/

Abstract:

The assessment of honey authenticity is a major concern that has gained a lot of interest internationally since the honey has always been subjected to various fraudulent practices which become more sophisticated in the present day. Consumers, regulatory bodies and beekeepers are interested to have reliable analytical tools and information to allow the detection of adulterated honey. SAHE-HONEY project aims to develop and validate new rapid alternative analytical strategies employing more accessible and sensitive instrumental techniques (fingerprinting techniques) for a reliable, high-throughput and cost-effective identification of honey adulteration, even for fine adulteration. Authenticity of different floral honeys in terms of adulteration identification will be investigated by fingerprinting low-molecular organic compounds responsible for the therapeutic effect of honey (phenolic compounds, organic acids, vitamins and volatiles) and sugars profile by HPLC, GC-MS, UV-VIS and NMR techniques and verified using the isotopes signature (δ13C and (D/H)I) by IRMS and SNIF-NMR techniques. In this respect, we consider that it is crucial to provide essential data in order to achieve several milestones including the establishment of references database, estimating the variation of honey bioactive constituents and isotopic parameters due to botanic and geographic factors, which can be compared with the variation observed by direct or indirect adulteration of honey. Using the proposed methodologies, direct and indirect adulteration experiments with different sugar syrups (from corn, cane and beet) will be conducted in order to highlight the minimal amount of incorporated sugar syrup from which the bioactive compounds profile and honey biochemical and sensorial properties are definitively modified.

Technological development, optimization and innovation at SC Dragon RC SRL to obtain qualitatively superior and nutritionally optimized bakery and pastry products Call name: P 2 - SP 2.1 - Transfer de cunoaștere la agentul economic „Bridge Grant”
PN-III-P2-2.1-BG-2016-0122 2016 - 2018

Role in this project: Key expert

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO); DRAGON R.C. SRL (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website: http://www.DOITPP.ro

Abstract:

The project aims to increase the performance and the competitiveness of the trader by developing and optimising its existent modern technology. The resulting issues from this necessity are the quality improvement of the products, by product and process innovation and the adjusting to the current market trends in the bakery and pastry field, which involves diversified and innovative assortment based on the modern nutritional trends. The project objectives are: to improve the quality of the bakery products by using sourdough; to diversify the bakery products assortment by using functional food (pseudo-cereals, pulses, germs) in order to enhance their nutritional quality; to develop and innovate the pastries assortment using valuable raw materials and optimised formulation; to develop and implement the frozen bake-off technology. The estimated impact of on-going success of the project will be revealed to both partners. For the SC Dragon RC SRL, the impact will focus on three directions: a long- term vision of growth, a dynamic policy of innovation, a tradition of entrepreneurship. For USAMV CN the project will assure an increased professional expertise and entrepreneurship for the project team. The internships will support the students practical training, contributing to their professional expertise due to the students involvement in the real situations

Efficient utilization of biodiesel crude glycerol in the production of L-lactic acid Call name: P 2 - SP 2.1 - Proiect experimental - demonstrativ
PN-III-P2-2.1-PED-2016-1237 2017 - 2018

Role in this project: Key expert

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO); UNIVERSITATEA TEHNICA DIN CLUJ - NAPOCA (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website: https://biofitped.weebly.com

Abstract:

Biodiesel represents an alternative for the substitution of fossil fuels but generates a huge amount of crude glycerol which causing the environmental problems regarding the management of this waste. A solution to reduce the negative environmental problems and the cost of biodiesel is to use crude glycerol as a carbon source for Rhizopus oryzae growth in order to produce L-lactic acid. The project aims are to develop and validate the improvement production of L-lactic acid using crude glycerol as a substrate, immobilized spores, and inhibitors for alcohol dehydrogenase of R. oryzae in discontinuous and semicontinuous fermentation processes in order to make the process more efficient.Our preliminary results, generated (Vodnar et al., 2013) sustainable opportunities for L (+) lactic acid production via pelletized R. oryzae NRRL 395 fermentation on biodiesel crude glycerol.The objectives are well - correlated with the outcome of the projects and are as follows:O1: Immobilization of R.oryzae spores in polyvinyl alcohol cryogel O2: ADH inhibited R.oryzae capacity to produce L-lactic acid from crude glycerol during discontinuous fermentation (flask and small bioreactor) O3: ADH inhibited R.oryzae capacity to produce L-lactic acid from crude glycerol during semicontinuous fermentation (flask and small bioreactor) O4: Optimization of the L-lactic acid production conditions using a fractional order mathematical model. The BioFit system proposed starts from TRL 3 where the previous experiments demonstrated the concept functionality through significant results, and will move to TRL 4, more precise to the validation of the improvements added to the existing system using mathematic model. The use of crude glycerol from biodiesel production present a great opportunity for lactic acid production in order to defray the production cost of biodiesel and to promote the biodiesel industrialization on a large scale.

Obtaining an assortment of dietary cookie through the valorisation of apple dry residue. Call name: P 2 - SP 2.1 - Cecuri de inovare
PN-III-P2-2.1-CI-2017-0749 2017 - 2018

Role in this project: Key expert

Coordinating institution: PEEKPATI PROD SRL

Project partners: PEEKPATI PROD SRL (RO); UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website: https://sites.google.com/view/appleresidbiscuit

Abstract:

Transformation of a raw material to foodstuff creates a ‘waste’ that

comprises as well the edible food mass that is lost, discarded, or

degraded in the different stages of the food supply chain.

Food ‘wastes’ have long been considered as undesirable materials that

were disposed of in costly manners via animal feed, landfill or

incineration, but nowadays, they are considered as promising sources of

valuable nutraceuticals.

In the food industry exist a series of residues, such as peels and haft of apples, which have a significant contribution of bioactive compounds and they can be recovered successfully. Apple peels have higher levels of total polyphenolic compounds than flesh or core and concentrate

specially quercetin glycosides, chlorogenic acid and phloridzin. In

addition, these compounds fights free radicals and can have a profound

effect on health. Also, apple peels polyphenols were shown to have

beneficial actions on oxidative stress and inflammation.

Due to the high oligosaccharides content apple waste are sources of

sweetener that provides an original and natural taste for the product.

The aim of this project is to obtain dietary cookies by adding adequate

amounts of apple residue powder. This initiative offers a comprehensive

solution for managing the apple waste collected in this unit.

The innovative aspect consists in the use of apple waste as a natural

ingredient with high nutritional value and a positive impact on consumer health. The apple wastes are collected after peeling operation of apples used as filler for preparing pastries in the unit. In this way apple wastes are source for obtaining flour residue, low cost, leading to scrape losses.In this way the apple residue powder is a potential source for obtaining a assortment of dietary cookies with low cost, leading to waste valorization.

Natural extracts of bioactive compounds from the residue of brewer’s spent grain with applications in the development of new functional foods Call name: Projects for Young Research Teams - RUTE -2014 call
PN-II-RU-TE-2014-4-0842 2015 - 2017

Role in this project: Project coordinator

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website: http://www.bioencapbread.com

Abstract:

The consumers’ awareness of the direct relation between the diet and health has led to an increased scientific interest for the development of new functional foods and exploitation of new sources of biological active compounds. The brewer’s spent grain is the main solid waste produced in large quantities in beer industry being traditionally used as feed. Due to its high content in bioactive compounds (fibre, proteins, fatty acids, antioxidants), nowadays the attention is focused on the possibilities of the re-utilization of brewers' spent grain in food industry (functional ingredient), pharmaceutical or cosmetic industry. The consumption of rich polyphenols foods is an efficient way to combat the negative effects caused by the oxidative stress, due to their beneficial health effects: antioxidant, anti-inflamatory, cardio- and neuroprotective. Bread is the most widely used food in the human diet and therefore an ideal matrix through which polyphenols can be delivered to consumer. Thus, the project aims the development of a functional bread, being structured on two research directions:

1) the exploitation of brewers’ spent grain as a low cost source of polyphenols

2) use of microencapsulated polyphenolic extracts to develop a functional bread whose stability and functionality is maintained throughout the shelf life.

NEW GENERATION OF INNOVATIVE FUNCTIONAL BEVERAGES WITH IMPACT ON HUMAN GASTROINTESTINAL HEALTH Call name: Joint Applied Research Projects - PCCA 2013 - call
PN-II-PT-PCCA-2013-4-0743 2014 - 2017

Role in this project: Key expert

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO); B.W.B. S.R.L. (RO); INSTITUTUL REGIONAL DE GASTROENTEROLOGIE - HEPATOLOGIE PROF. DR. OCTAVIAN FODOR CLUJ-NAPOCA (RO); CENCIRA CENTRUL DE CERCETARE ȘI INOVARE AGROALIMENTARĂ SRL (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website: http://foodprofit.weebly.com/

Abstract:

In the last decades consumer demands in the field of food production has changed considerably. Consumers more and more believe that foods contribute directly to their health. Functional foods represent one of the most interesting areas of research and innovation in the food industry.

The aim of FOOD-PROFIT is to develop a new generation of probiotic functional beverages using agro-food waste, microencapsulated/granulated bacteria, bottling into controlled release bottles. Microcapsules/granules containing probiotics bacteria will be stored into bottle cap until consumption of beverage, when consumer must to push the bottle cap and the beads with bacteria or bacteria granules will be released into the juice mass. In vivo clinical investigations will be carried out in order to evaluate the beverages functionality on healthy human subjects and patients with gastrointestinal diseases. Thus, will be designed innovative functional probiotics beverages with impact on gastrointestinal health, increasing the innovation rate in this area, stimulating new beverage opportunities and taking away barriers for the transfer of knowledge to real innovation.

The strategic objectives of FOOD PROFIT project are: (a)Characterization of agro-food waste (apple, sugar beet, orange and grape) using advanced techniques (HPLC-MS, GC-MS, FTIR, UV-Vis) and cultivation, granulation, microencapsulation of probiotic bacteria (L. casei, L. plantarum, B. infantis, B. breve), (b)Development of different variants of beverages with microcapsules containing bacteria/ granulated bacteria and the optimal ratio between agro-food wastes (c) In vivo clinical investigation of probiotic beverages functionality and their effects on human gastrointestinal diseases.

FOOD-PROFIT is considered to be a strategic project for development of new concepts and products that, once transferred to the industry, will enable the European food industry to compete and take back the lead in the highly competitive global market.

Effect of esterification on the stability and antioxidant capacity of xanthophylls – from model systems to food systems Call name: Exploratory Research Projects - PCE-2011 call
PN-II-ID-PCE-2011-3-0721 2011 - 2016

Role in this project: Key expert

Coordinating institution: Universitatea de Stiinte Agricole si Medicina Veterinara Cluj-Napoca

Project partners: Universitatea de Stiinte Agricole si Medicina Veterinara Cluj-Napoca (RO)

Affiliation: Universitatea de Stiinte Agricole si Medicina Veterinara Cluj-Napoca (RO)

Project website: http://www.usamvcluj.ro/cercetare/CAROSTAB

Abstract:

The stability of carotenoids in food is affected by three major factors: light, temperature, and concentration of oxygen. Thermal treatment and light exposure induce variable losses of carotenoids, depending on their severity and length, but also on their chemical structure. They also lead to the formation of degradation products and isomers, with different colours and different biological properties. Studies pointing out the stability of xanthophyll esters (CE) are relatively scarce and the results are contradictory. The aim of this project is to evaluate the thermal and photochemical stability of carotenol esters, as well as the influence of esterification on the antioxidant activity of β-cryptoxanthin (BCR) and zeaxanthin (ZEA. Both pigments are bioactive compounds, with known beneficial effects on human health. The approach of this research is based on gradual acquisition of knowledge from the results obtained for single components (BCR and ZEA esters with different fatty acids) to the investigation of complex food matrices rich in carotenol esters (sea buckthorn and apricot. In order to accomplish this integrative approach, modern techniques will be used – LC/MS and GC/MS. The knowledge gain will improve the understanding of mechanisms of thermal and photochemical degradation of CE and could bring valuable information about the optimal conditions for storage and processing of plant derived food, in order to increase their nutritional value.

New functional bread enriched with brewer's spent grain flour Call name: Cecuri de Inovare 2013
PN-II-IN-CI-2013-1-0018 2013 - 2014

Role in this project: Project coordinator

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: MOLDIG SRL (RO); UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website:

Abstract:

In prezent, accentul se pune tot mai mult pe efectele fiziologice benefice pe care alimentele le pot avea asupra organismului, un interes tot mai mare fiind acordat alimentelor funcţionale.Consumatorul îşi îndreaptă atenţia spre alimente bogate în compuşi care promovează sănătatea: antioxidanţi, acizi graşi, fibre, vitamine, proteine.In industria alimentară există o serie de subproduse cu un aport considerabil de compuşi biologic activi care pot fi valorificate cu succes, cum ar fi borhotul de malţ rezultat în fabricarea berii.In mod tradiţional acesta este utilizat în scop furajer.Datorită conţinutului ridicat în fibre şi proteine cercetările actuale sunt axate pe valorificarea borhotului în alimentaţia umană.Consumul de produse ce conţin borhot previne apariţia dereglărilor gastrointestinale, a bolilor cardiovasculare, reglează tranzitul intestinal, favorizează eliminarea grăsimilor şi scăderea colesterolului.Având în vedere că societatea beneficiară este producătoare de produse de panificaţie, scopul proiectului este de a obţine un sortiment de pâine funcţională prin adaosul unei cantităţi optime de făină de borhot de malţ. Obiective: Obţinerea unor prototipuri de pâine funcţională, cu diferite proporţii de făină de borhot; Evaluarea influenţei pe care procentul de făină de borhot îl are asupra calităţii/funcţionalităţii produsului finit; Optimizarea retetei de fabricaţie a pâinii functionale. Pentru realizarea obiectivelor, se va determina conţinutul în compuşi biologic activi (fibre, proteine, acizi graşi, capacitate antioxidantă, compuşi volatili de aromă, amidon) atât a făinii de borhot cât şi a prototipurilor de pâine.Prototipurile obţinute vor fi evaluate senzorial, determinându-se şi parametrii reologici şi calitativi (elasticitate, capacitate de absorbţie a apei, porozitate, etc).In urma evaluării rezultatelor obţinute, se va stabili reţeta de fabricaţie pentru pâinea funcţională cu borhot pe care beneficiarul o va fabrica şi introduce spre comercializare

Technology for obtaining a functional mustard with herb extract Call name: Cecuri de Inovare 2013
PN-II-IN-CI-2013-1-0048 2013 - 2014

Role in this project: Key expert

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: JP FOOD COMPANY SRL (RO); UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website:

Abstract:

În contextul actual al pieţei de produse alimentare se constata o creștere a cererii consumatorilor pentru produsele naturale și în particular pentru cele funcționale. Studiile de specialitate au evidențiat efectele benefice ale compușilor bioactivi din plante asupra sănătății consumatorului. Având în vedere că societatea beneficiară (JP FOOD COMPANY SRL) este producătoare de muștar, scopul proiectului constă în obtinerea unui muștar funcțional, combinând proprietăţile semințelor de muștar (conținut ridicat de glucozinolați – compuși a căror ingestie confera o protectie împotriva carginogenezei, fapt dovedit de studii in vitro pe animale precum şi un potenţial efect hipoglicemic)cu ale unor extracte din plante medicinale cu efect stomahic, antioxidant și antimicrobian(radacină de ghimbir,fructe de anason si Frunze de busuioc). Astfel, obiectivele proiectului sunt: 1.Obținerea a 3 prototipuri de muștar funcțional cu extract din rădăcină de ghimbir, extract din fructe de anason și frunze de busuioc. 2.Evaluarea influenţei tehnologiei de obţinere a muștarului funcțional asupra conținutului de glucozinolați. 3.Evaluarea efectelor adiționale, synergic sau antagonist al principiilor active din muștar și extractele de plante medicinale ca rezultat al combinării lor. În vederea îndeplinirii scopului și obiectivelor propuse, prototipurile de muștar funcțional obținute se vor evalua, din punct de vedere senzorial, apoi se va determina potentialul antioxidant in vitro al fiecarui prototip de mustar(metodele DPPH,FRAP,ABTS) precum si activitatea antimicrobiana, conţinutul în compuși polifenolici(metoda Folin-Ciocalteu),conținutul în glucozinolați (EEC Reg. N1864/90). De asemenea muștarul funcțional va fi caracterizat și din punct de vedere al continuțului de apă, proteină, grasime, cenușa conform metodelor standard (AOAC,2000). În urma rezultatelor obținute se va stabili prototipul de muștar funcțional pe care beneficiarul îl va fabrica și introduce spre comercializare.

Optimization and characterization of the polysaccharide kefiran extraction method, natural ingredient with applications in food industry Call name: Cecuri de Inovare 2013
PN-II-IN-CI-2013-1-0027 2013 - 2014

Role in this project: Key expert

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: SUPREMIA GRUP SRL (RO); UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website:

Abstract:

Alimentaţia îşi pune amprenta asupra întregii existenţe umane, determinând astfel starea de sănătate şi capacitatea de muncă a individului. În ultimul deceniu, ca urmare a proprietăţilor bioactive şi a potenţialului nutraceutic, polizaharidele microbiene au fost investigate în detaliu, iar industria alimentară înregistrează un interes crescut pentru acestea.

Având în vedere că Supremia Grup oferă soluţii complete pentru industria alimentară, scopul acestui proiect este optimizarea metodei de obţinere şi caracterizarea polizaharidului kefiran – un ingredient natural, cu multiple aplicaţii în industria alimentară. Proiectul îşi propune: obţinerea polizaharidului prin extracţie din granulele de chefir, purificarea, caracterizarea analitică şi testarea proprietăţilor bioactive şi tehnologice. Polizaharidul prezintă caracteristici superioare, iar structura sa îi conferă proprietăţi gelifiante, antimicrobiene şi de îmbunătăţire a proprietăţilor organoleptice cu obţinerea de produse cu valoare adăugată. În acest proiect sunt propuse următoarele obiective strâns corelate între ele:

1. Optimizarea metodei de extracţie a polizaharidului kefiran,

2. Studiul biosintezei, izolării-purificării şi structurii polizaharidului kefiran,

3. Analiza proprietăţilor bioactive şi tehnologice ale polizaharidului.

Biosinteza polizaharidului se va realiza prin conducerea şi controlul procesului in condiţiile optime de extracţie, astfel încât să se evite denaturarea substratului. Purificarea se va realiza prin testarea a trei metode (precipitare cu etanol; ultrafiltrare şi criogenare), urmată de alegerea celei optime. Proprietăţile reologice se vor determina cu Reometrul Bohlin CV 120, utilizând sistemul C25. Caracterizarea analitică va fi evidenţiată prin spectrometria FTIR, iar puritatea prin metoda Bradford (Protocolul rapid StartTM de la Bio-Rad). Caracterizarea polizaharidului din punct de vedere compoziţional şi structural se va realiza utilizând tehnicile HPLC şi HPSEC.

Innovation in Food Science and Nutrition Call name: P 1 - SP 1.1 - Proiecte de mobilitate pentru cercetatori
PN-III-P1-1.1-MC-2018-0309 2018 -

Role in this project: Project coordinator

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website:

Abstract:

Development of new functional bio-edible films with antioxidant and antimicrobial properties by incorporation of bioactive compounds extracted from plants Call name: P 3 - SP 3.1 - Proiecte de mobilități, România-Belgia (bilaterale)
PN-III-P3-3.1-PM-RO-BE-2016-0025 2016 -

Role in this project: Key expert

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO); Universitatea Liege, Agro-Bio-Tech Gembloux (BE)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website:

Abstract:

Prezenta propunere se înscrie în ariile tematice “Ambalaje biodegradabile” şi abordează, una din directiile majore de cercetare fundamentală din domeniului siguranţei alimentare, prin obţinerea de noi materiale active de ambalare, folosind subproduse din agricultură și industria alimentară.

Proiectul propune dezvoltarea unor noi concepte de membrane active utilizate la ambalarea alimentelor, inovative şi competitive, având la bază resurse naturale regenerabile, a căror utilizare conferă siguranţa şi securitatea produselor alimentere. Obiectivele răspund cerinţelor consumatorilor şi trendului din marketing privind modalităţile naturale de păstrare şi conservare a alimentelor pentru creşterea calităţii şi prelungirii stabilităţii la depozitare.

Obiectivul general al acestui studiu constă în dezvoltarea de bio-membrane antimicrobiene având ca şi matrici polizaharidul kefiran, amidonul din manioc şi izolat proteic din zer şi au drept scop creşterea conservabilităţii produselor alimentare. Aceste filme sunt biofuncţionalizate prin încorporarea de compuşi bioactivi, polifenoli extraşi din sâmburii de struguri roşii şi uleiuri esenţiale extrase din frunze de telina şi loboda.

Noile tipuri de membrane active vor prezenta beneficii majore în domeniul sanătăţii consumatorilor prin reducerea riscului de îmbolnăviri cauzate de contaminarea microbiană a alimentelor şi de migrarea diferitelor substanţe chimice în alimente din matricea ambalajelor sintetice şi din mediul exterior.

FILE DESCRIPTION	DOCUMENT
List of research grants as project coordinator or partner team leader
Significant R&D projects for enterprises, as project manager
R&D activities in enterprises
Peer-review activity for international programs/projects