Publications by authors named "Alexandru Radu Corbu"
Fruit processing by-products could represent a sustainable ingredient for developing innovative dairy products. The present study was conducted to develop a novel functional yogurt by adding bilberry pomace powder (BPP) at 0.5%, 1.
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- A study evaluated the use of blackcurrant pomace extract (BPE) in emulsion gels made from sunflower and linseed oils as a substitute for pork backfat in Vienna sausages at concentrations of 2.5%, 5.0%, and 10.0%.
- The reformulation reduced cooking loss and improved the fatty acid composition (lowering the n-6/n-3 ratio and increasing the PUFA/SFA ratio), but it negatively impacted the sausages' color and texture.
- While BPE improved the oxidative stability of the sausages, using more than 5% BPE adversely affected sensory qualities like appearance and texture, making them less acceptable to consumers.
Article Synopsis
- Dysregulation of lipid metabolism can cause dyslipidemia and obesity, which contribute significantly to cardiovascular disease, prompting this study to explore six plant extracts (ACE-, RSE-, CHE-, CE-, AGE-, CGE-) as potential therapies for these conditions.
- The study found that RSE contained the highest levels of polyphenols and phenolcarboxylic acids, while CGE exhibited significant concentrations of flavones; both rosemary and hawthorn extracts showed notable antioxidant properties.
- Using computational methods, the research suggested that rosmarinic acid and chlorogenic acid could effectively interact with the active site of carbonic anhydrase 5A, indicating their potential as anti-obesity agents, warranting further experimental validation in vivo.
This study aimed to develop stable emulsion gels enriched in polyunsaturated fatty acids, formulated with a mixture of olive (75%) and linseed (25%) oils, by incorporating two different stabilizers-pea and soy protein isolates-and three different cold gelling agents-chitosan, pectin and xanthan-to be used as pork backfat replacers in beef burgers. The color, pH, stability and textural properties of the emulsion gels were analyzed as affected by cold storage (4 °C, 7 days). Proximate composition, fatty acid content, technological and sensory properties were determined after burger processing.
View Article and Find Full Text PDFBologna sausage, also called "la grassa", is a very popular meat product despite its high fat content and lipidic profile raising serious negative health concerns. An emulsion gel containing olive, walnut, and chia oils, stabilized with soy protein isolate, transglutaminase, and chitosan, was used as total pork backfat replacer in Bologna sausage. The nutritional, textural, and technological properties were assessed and sensory analyses were conducted.
View Article and Find Full Text PDFThe aim of this study was to investigate the effects of simultaneous supplementation of laying hens with dietary sources of n-3 polyunsaturated fatty acids (PUFA) and carotenoids on egg quality, fatty acids and carotenoid profile of the egg yolk and on feed and yolk lipid peroxidation. A 6-week experiment was carried out with 53-week old laying hens (96 Tetra SL) assigned to a control and three treatment groups supplemented with 5% flaxseeds and different levels of dried tomato waste (DTW, 2.5%, 5.
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