my scientific activity refers to the field of food science and technology of food products of vegetable origin, namely the field of beverage and vinegar biotechnology, microbiology and biotechnologies to use the potential of microorganisms to enhance processes.
EDUCATION
PhD in Engineering Sciences
RESEARCH, TEACHING, or OTHER INTERESTS
Food Science, Bioengineering, Industrial and Manufacturing Engineering, Safety, Risk, Reliability and Quality
7
Scopus Publications
Scopus Publications
Impact of Extraction Methods of Wine Lees β-Glucan on the Rheological Properties of Low-Fat Yogurt Aurica Chirsanova, Alina Boiștean, Ana Chioru, Adriana Dabija, Ionuț Avrămia Sustainability Switzerland, 2026 Wine lees, a byproduct of winemaking, represent an underutilized source of β-glucans with potential functional applications in food. This study aimed to extract β-glucans using two methods—acid–alkaline treatment and autolysis assisted by ultrasound—and evaluate their effects when incorporated into low-fat stirred yogurt. The extracted β-glucans were added at a concentration of 0.3% (w/w), and rheological measurements were conducted over 20 days of storage. All yogurt samples showed shear-thinning behavior, with apparent viscosity decreasing from 105 mPa·s at low shear rates (0.1 s−1) to 103 mPa·s at 100 s−1. Yogurt with β-glucans from autolysis retained higher viscosity and viscoelastic moduli (G′ and G″), indicating better structural integrity. Time-dependent tests showed up to 45% decrease in shear stress over 10 min of continuous shearing in the sample with chemically extracted β-glucans, compared to only 28% for autolysis-derived ones. Oscillatory tests confirmed that all samples behaved as weak gels (G′ > G″). These findings suggest that β-glucans obtained via autolysis can improve the textural stability of yogurt, offering potential for functional dairy development and valorization of wine industry byproducts.
Biotechnological Valorisation of Oilseed Cakes in the Formulation of Vegan Yoghurt-like Fermented Beverages Oxana Radu, Tatiana Capcanari, Alina Boiștean, Eugenia Covaliov Beverages, 2025 The sustainable valorisation of agro-industrial by-products offers a promising pathway to address global protein demand while supporting circular food systems. This study explored the biotechnological potential of pumpkin (Cucurbita pepo), sunflower (Helianthus annuus), and walnut (Juglans regia L.) oilseed cakes as substrates for developing vegan yoghurt-like fermented beverages. Each formulation was fermented with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, and comprehensively evaluated for composition, functionality, sensory properties, and bioactivity. The oilseed-based beverages exhibited protein levels between 3.7–4.6%, fibre content up to 1.9%, and reduced syneresis (14–18%) compared with the commercial almond-based product (21.5%). The walnut-based variant (WOCY) showed the highest total polyphenol content (1108.97 mg GAE kg−1) and antioxidant activity (412.54 mg Trolox kg−1 DPPH; 51.5 mg TE g−1 DW ABTS), surpassing both the almond-based vegan yoghurt (238.82 mg GAE kg−1) and dairy reference (96.10 mg GAE kg−1). Preliminary sensory profiling through the Check-All-That-Apply (CATA) method indicated that pumpkin- and walnut-based samples were most associated with “creamy texture,” “nutty aroma,” and “very pleasant” descriptors, achieving acceptance comparable to or higher than conventional yoghurts. Microbiological analyses confirmed product safety and high viable cell counts (<108 CFU mL−1) after 14 days of storage. Oilseed cakes serve as efficient substrates for producing nutrient-dense, antioxidant-rich, and sensorially appealing plant-based fermented beverages, supporting functional food innovation and promoting circular bioeconomy through the sustainable valorisation of agro-industrial by-products.
Extraction Methods and Characterization of β-Glucans from Yeast Lees of Wines Produced Using Different Technologies Ana Chioru, Aurica Chirsanova, Adriana Dabija, Ionuț Avrămia, Alina Boiştean, Ancuța Chetrariu Foods, 2024 Wine lees, the second most significant by-product of winemaking after grape pomace, have received relatively little attention regarding their potential for valorization. Despite their rich content in bioactive components such as β-glucans, industrial utilization faces challenges, particularly due to variability in their composition. This inconsistency impacts the reliability and standardization of final products, limiting broader adoption in industrial applications. β-Glucans are dietary fibers or polysaccharides renowned for their diverse bioactive properties, including immunomodulatory, antioxidant, anti-inflammatory, antitumor, and cholesterol- and glucose-lowering effects. They modulate the immune system by activating Dectin-1 and TLR receptors on immune cells, enhancing phagocytosis, cytokine production, and adaptive immune responses. Their antioxidant activity arises from neutralizing free radicals and reducing oxidative stress, thereby protecting cells and tissues. β-Glucans also exhibit antitumor effects by inhibiting cancer cell growth, inducing apoptosis, and preventing angiogenesis, the formation of new blood vessels essential for tumor development. Additionally, they lower cholesterol and glucose levels by forming a viscous gel in the intestine, which reduces lipid and carbohydrate absorption, improving metabolic health. The biological activity of β-glucans varies with their molecular weight and source, further highlighting their versatility and functional potential. This study investigates how grape variety, vinification technology and extraction methods affect the yield and properties of β-glucans extracted from wine lees. The physico-chemical and mineral composition of different wine lees were analyzed, and two extraction methods of β-glucans from wine lees were tested: acid-base extraction and autolysis. These two methods were also tested under ultrasound-assisted conditions at different frequencies, as well as without the use of ultrasound. The β-glucan yield and properties were evaluated under different conditions. FTIR spectroscopy was used to assess the functional groups and structural characteristics of the β-glucans extracted from the wine lees, helping to confirm their composition and quality. Rheological behavior of the extracted β-glucans was also assessed to understand the impact of extraction method and raw material origin. The findings highlight that vinification technology significantly affects the composition of wine lees, while both the extraction method and yeast origin influence the yield and type of β-glucans obtained. The autolysis method provided higher β-glucan yields (18.95 ± 0.49% to 39.36 ± 0.19%) compared to the acid–base method (3.47 ± 0.66% to 19.76 ± 0.58%). FTIR spectroscopy revealed that the β-glucan extracts contain a variety of glucan and polysaccharide types, with distinct β-glucans (β-1,4, β-1,3, and β-1,6) identified through specific absorption peaks. The rheological behavior of suspensions exhibited pseudoplastic or shear-thinning behavior, where viscosity decreased significantly as shear rate increased. This behavior, observed across all β-glucan extracts, is typical of polymer-containing suspensions. These insights are critical for optimizing β-glucan extraction processes, supporting sustainability efforts and waste valorization in the wine industry. Efficient extraction of β-glucans from natural sources like wine lees offers a promising path toward their industrial application as valuable functional compounds.
OIL SEED MEALS AND PASTA: A NEW DIMENSION IN BY-PRODUCT VALORIZATION Covaliov Eugenia, Capcanari Tatiana, Radu Oxana, Boiştean Alina Annals of the University Dunarea De Jos of Galati Fascicle Vi Food Technology, 2024 This study investigates the incorporation of oilseed meals—specifically pumpkin seed, sunflower seed, and walnut meal—into pasta formulations to enhance nutritional properties and technological functionality. The proximate composition analysis demonstrated that these meals can significantly increase the protein content of food matrixes, with pumpkin seed meal achieving a protein level of 46.15% and sunflower seed meal offering a substantial carbohydrate level of 36.46%, indicative of high fiber content. Pasta samples were prepared by partially substituting the wheat flour with 5.0% and 10.0% walnut, sunflower, and pumpkin seed meal. Fortified pasta samples exhibited improved protein content and amino acid profiles, notably increasing lysine levels, which are typically deficient in wheat-based products. Technological functionality assessments revealed that pasta enriched with up to 10% oilseed meals maintained acceptable cooking quality, with losses ranging from 3.25% to 6.34%, ensuring nutrient retention post-cooking. Sensory evaluations indicated high consumer acceptability, scoring between 7.4 and 8.6 out of 9, highlighting their potential market appeal. The check-all-that-apply analysis further differentiated fortified samples through aroma, taste, and texture descriptors. Among formulations, the pasta enriched with 10% pumpkin seed meal emerged as the most successful, offering the most balanced improvements in both nutritional value and cooking quality. This research underscores the dual benefits of utilizing oilseed meals: improving pasta's nutritional value while supporting sustainability through efficient by-product utilization.
Exploring the Biological Value of Red Grape Skin: Its Incorporation and Impact on Yogurt Quality Eugenia Covaliov, Tatiana Capcanari, Vladislav Reșitca, Aurica Chirsanova, Alina Boiștean, Rodica Sturza, Antoanela Patras, Cristina Bianca Pocol, Olga Ruseva, Ana Chioru Foods, 2024 The study was conducted to study the sustainability and enhanced nutrition gains obtained from incorporating grape skin powder (GSP) extracted from both Fetească Neagră and Rară Neagră grape varieties into yogurt. Grape skins are major leftovers from wineries, having high amounts of phenolic compounds and dietary fiber responsible for their ability to improve the characteristics of food. The research aimed to evaluate the effect of GSP addition at varying concentrations (0.5%, 1.0%, and 1.5%) on the yogurt’s physicochemical properties, antioxidant activity, color parameters, and sensory attributes. Analysis revealed that both Fetească Neagră and Rară Neagră GSP increased the total phenolic content and antioxidant activity; however, Fetească Neagră showed greater improvements, with TPC reaching 1.52 mg GAE/100 g and DPPH inhibition up to 26.63%. Although slightly lower, TPC rose to 1.43 mg GAE/100 g and DPPH inhibition increased to 18.93% with Rară Neagră enhancing these parameters conversely. Color changes were observed in fortified yogurts where lightness decreased (L*) and redness increased (a*) due to the pH-dependent anthocyanin stability. Syneresis, indicative of yogurt’s water-holding capacity, was reduced at higher concentrations of GSP from both varieties, suggesting improved textural integrity. Sensory evaluation indicated that consumers generally favored yogurts with lower concentrations of GSP. Yogurts fortified with Fetească Neagră GSP received higher overall preference, while those with Rară Neagră GSP were also well-received for their distinct flavor profiles when used at suitable levels. These results show that GSP from both types of grapes improves the nutritional value of yogurt and complies with the principles of sustainable food production through reutilizing agro-industrial waste.
IMPACT OF YEAST SEDIMENT BETA-GLUCANS ON THE QUALITY INDICES OF YOGHURT A. I. Chirsanova, A. V. Boistean, N. Chiseliță, R. Siminiuc Pisevye Sistemy Food Systems, 2021 The objective of the study was to investigate the potential application of beta-glucans obtained from yeast sediment resulting from the manufacture of local Viorica wine (2018 harvest). To determine the amount of beta-glucans in the yeast sediment, two were used: the calculation method and the laboratory method, obtaining similar quantities, 29.92 ± 0.47 and 28.17 ± 0.32 respectively. The beta -glucans obtained were incorporated in various concentrations (0.1%; 0.2%; 0.3%; 0.4% and 0.5%) in the yogurt obtained from skimmed milk. The effect of beta-glucan addition on the physicochemical properties of freshly prepared yogurts was investigated. The addition of beta-glucans positively influenced the formation of the gel relay resulting in a decrease in the fermentation time of yogurt. The final pH point of 4.5 was reached one hour earlier (in 4 hours) compared to the control sample (in 5 hours). The results showed that there are no significant changes in physicochemical properties (titratable acidity, pH, viscosity and syneresis). The results obtained report that beta-glucans can be used as a thickening agent for low-fat yogurts by shortening the fermentation period and not essentially changing the sensory characteristics. Experimental results showed that the glycemic index of yogurt samples with the addition of beta-glucans have similar values in the range of 28-30. Respectively, the yogurts under study are attributed to food category with low glycemic index.
The particularities of the clarification process with bentonite of white wine vinegar A. Boistean, A. Chirsanova, J. Ciumac, B. Gaina Pisevye Sistemy Food Systems, 2020 In this study, the physicochemical properties of Italian and German bentonites were evaluated, including the physicochemical characteristics of white wine vinegar. Once established, the optimal clarification regime and its physical parameters were determined. After establishing the optimized sedimentation parameters, the influence of different doses of bentonite on the physicochemical and organoleptic characteristics of the analyzed vinegar was investigated. With this was determined the influence of the different contact periods of vinegar with bentonite, on the physicochemical parameters of clarified wine vinegar. Thus, for the Italian bentonite, the optimal conditions for the clarification process were: dose of bentonite — 2.03 g · 25L -1 , time — 45 min, temperature — 20 ± 1 °C, stirring time — 60 s, centrifugation time — 3 min and spin speed of 300 min-1. Moreover, when using the German bentonite, the optimal parameters were: bentonite dose — 1.96 g · L -1 , contact time — 45 min, temperature — 20 ± 1 °C, stirring time — 300 s, centrifugation time — 3 min and spin speed of 300 min -1 . Finally, the sensory analysis of wine vinegar was performed and it was established, from the data, which of the analyzed bentonites has properties that are more efficient on the clarification process.
