Innovative approach to develop value-added snack products through extrusion technology

Project manager: Professor PhD. Eng. Silvia MIRONEASA

Senior researchers: Professor PhD. Eng. Georgiana Gabriela CODINA

Senior researchers: Professor PhD. Eng. Costel MIRONEASA

Postdoctoral researchers: Professor PhD. Eng. Mircea-Adrian OROIAN

Scientific research assistant: PhD. Eng. Mădălina UNGUREANU-IUGA

PhD. Students: Eng. Ionica COŢOVANU (VERNICEANU)

Eng. Ana BATARIUC

The Romanian market of extruded products, such as snacks, is continuously growing even during the recent economic situation, because these products are easy to eat and represent an attractive alternative to bakery products. The major component of snacks is starch, an easily digestible carbohydrate, which make these products to be high glycemic index food, their consumption being considered to play an important role in the occurrence of many metabolic disorders. Trough the proposed project theme, we want to capitalize grape pomace by using extrusion technology to enhance snacks production sustainability and to contribute to a lower ecological impact.

The concrete objectives of the projects are as follows:

O1. Physico-chemical characteristics, molecular characterization and functional properties of grape pomace and maize flour used as raw materials

O2. Feed mixture preparation, physico-chemical characteristics, molecular characterization and functional properties

O3. Testing, establishing the extrusion conditions (processing parameters and system parameters) of formulated mixtures and performed extrusion

O4. Evaluation of the new snacks’ quality characteristics

O5. Complex evaluation of the new snack product obtained after optimization process

Articles published in indexed/quoted journals in Web of Science and in journals indexed in other international databases

1. Mironeasa, S., Coţovanu, I., Mironeasa, C., & Ungureanu-Iuga, M.* (2023). A Review of the Changes Produced by Extrusion Cooking on the Bioactive Compounds from Vegetal Sources. Antioxidants, 12(7), 1453. Impact factor: 6.0 (Q1). DOI: 10.3390/antiox12071453. https://www.mdpi.com/2076-3921/12/7/1453

2. Coţovanu, I., Mironeasa S.*, Ungureanu-Iuga, M., Mironeasa, C. (2023). Effect of extrusion parameters on the extruded products’ features. International Multidisciplinary Scientific GeoConference-SGEM, Proceedings of 23^rd International Multidisciplinary Scientific GeoConference SGEM 2023, 23, 133-140. ISSN: 1314-2704. ISI Proceeding DOI: 10.5593/sgem2023V/6.2/s25.17 https://www.sgem.org/index.php/component/jresearch/?view=publication&task=show&id=9593&Itemid=

3. Ungureanu-Iuga, M., Mironeasa, S.*, Batariuc, A., Mironeasa, C., Oroian, M.-A. (2024). Extruded snacks from maize flour with red grape pomace. Ukrainian Food Journal, 13(3), 557–575. ISSN: 2313-5891. Impact factor: 0.79 (Q4). DOI: 10.24263/2304-974X-2024-13-3-9. https://doi.org/10.24263/2304-974X-2024-13-3-9

4. Mironeasa S., Ungureanu-Iuga, M.*, Mironeasa, C. (2024). Assessing of maize-based snacks formulated with whole and seedless white grape pomace. Carpathian Journal of Food Science and Technology, 16(4), 5-14. ISSN: 2066-6845. Impact factor: 0.50 (Q4). https://chimie-biologie.ubm.ro/carpathian_journal/

5. Mironeasa S., Ungureanu-Iuga M.*, Ursachi V.-F., Mironeasa C. (2024). Seedless grape pomace in expanded snacks for fiber improvement. Ukrainian Food Journal, 13(4), 681–695. ISSN: 2313-5891. Impact factor: 0.79 (Q4). https://doi.org/10.24263/2304-974X-2024-13-4

6. Ungureanu-Iuga, M., Mironeasa S.*, Mironeasa, C. (2024). Evaluation of crisps from maize-integral grape pomace flour mix manufactured by extrusion cooking. Journal of Agroalimentary Processes and Technologies, 30(3), 264-273. ISSN (online): 2068-9551. Indexed: Google Scholar, EBSCO, CAS, CAB Abstract, IFIS. https://journal-of-agroalimentary.ro/journal-of-agroalimentary-processes-and-technologies-2024-30-3/evaluation-of-crisps-from-maize-integral-grape-pomace-flour-mix-manufactured-by-extrusion-cooking

7. Ungureanu-Iuga, M., Mironeasa S.*, Mironeasa, C. Oroian M.-A., Rotaru G.-M. (2024). Assessing changes in grape pomace-maize flour mixtures and extruded products. Food Hydrocolloids, FOODHYD-D-24-05062 – Under Review.

Patents applications submitted for evaluation to OSIM and EPO

1. Mironeasa S., Ungureanu-Iuga M., Mironeasa C. (2024). Procedeu de obţinere a unui produs aglutenic extrudat, direct-expandat şi produs astfel obţinut, nr. A/00678 din 07.11.2024 – OSIM.

2. Mironeasa S., Ungureanu-Iuga M., Mironeasa C. (2024). Procedure for obtaining an extruded non-gluten product, direct-expanded and product so obtained, No. 24464010.8/EP24464010 from 14.11.2024 – EPO.

International Conference Participations – scientific papers presented

4^th International Conference on Food Bioactives and Health, Prague, Czech Republic, 18-21 September, 2023

1. Mironeasa, S., Ungureanu-Iuga, M., Batariuc, A., Coţovanu, I., Mironeasa, C. (2023). The impact of two different drying methods on the polyphenolic content and antioxidant activity of grape pomace. Abstract Book at: https://fbhc2023.com/wp-content/uploads/2023/09/fbh2023-abstract-book-a4-r49-FINAL-25-09-2023.pdf

2.Mironeasa, C., Batariuc, A., Ungureanu-Iuga, M., Coţovanu, I., Mironeasa, S. (2023). Functional properties of grape pomace used in the extrusion process. Abstract Book at: https://fbhc2023.com/wp-content/uploads/2023/09/fbh2023-abstract-book-a4-r49-FINAL-25-09-2023.pdf

3^rdFood Chemistry Conference: Shaping a Healthy and Sustainable Food Chain through Knowledge, Dresden, Germany, 10-12 October 2023

3. Mironeasa, S., Batariuc, A., Coţovanu, I., Codină, G.G., Mironeasa, C. (2023). Grape pomace characterization for future valorization in extruded snacks. https://virtual.oxfordabstracts.com/event/public/1683/people

4. Mironeasa, C., Ungureanu-Iuga, M., Oroian, M.-A., Mironeasa, S. (2023). Use of ATR-FTIR spectroscopy technique for the estimation of grape pomace compounds https://virtual.oxfordabstracts.com/#/event/public/1683/people

XXIII^rd SGEM GeoConference – “Green Science for Green Life”, International Scientific Conference on Earth and Planetary Sciences SGEM, Schönbrunn Palace, Vienna Austria, 28 Nov – 1 Dec, 2023

5. Batariuc, A., Mironeasa, S., Ungureanu-Iuga, M., Mironeasa, C. (2023). Characterization of maize flour-grape pomace mixtures for snack production. https://www.sgemviennagreen.org/program1/my_halls_day2_list.php?qs=Batariuc&tab=HALL1

6. Coţovanu, I., Mironeasa, S., Ungureanu-Iuga, M., Mironeasa, C. (2023). Effect of extrusion parameters on the extruded products’ features https://www.sgemviennagreen.org/program1/my_halls_day3_list.php?qs=Cotovanu&tab=HALL1

The 9^th Edition of the International Conference BIOTECHNOLOGIES, PRESENT AND PERSPECTIVES, 15^th of December 2023

7. Mironeasa, S., Batariuc, A., Ungureanu-Iuga, M. (2023). Assessment of the fiber content of grape pomace-maize flour mixtures used to produce high-fiber snacks­. https://fiajournal.usv.ro/conference2023/#
19^th Food Colloids Conference: Using colloids science to find new sustainable solutions in food, Thessaloníki, Greece, 14-18 April 2024

8. Mironeasa, S., Ungureanu-Iuga, M., Mironeasa C., Oroian M.-A. (2024). Effect of partial substituting maize flour with seedless grape pomace from white and red variety on the degree of starch gelatinization and molecular characteristics. https://foodcolloids2024.org/abstract-book/

9. Mironeasa C., Ungureanu-Iuga M., Mironeasa S., Oroian M.-A. (2024). Thermal properties and molecular features of enriched maize flour with grape pomace used in extrusion process. https://foodcolloids2024.org/abstract-book/

10. Ungureanu-Iuga M., Mironeasa S., Mironeasa C., Oroian M.-A. (2024). Assessing changes in maize-based mixtures formulated with whole and seedless white grape pomace by means of DSC and FTIR analysis. https://foodcolloids2024.org/abstract-book/

10^th International Conference on Agricultural and Biological Sciences (ABS 2024), Győr, Hungary, July 29^th-August 1^st 2024

11. Mironeasa, C., Batariuc, A., Mironeasa S., Ungureanu-Iuga M. (2024). The impact of seedless grape pomace addition on some quality parameters of maize-based snacks. https://opensz.oss-cn-beijing.aliyuncs.com/web2024/abs2024/file/ABS%20ABB2024-Conference%20Program-August%205th.pdf

12. Mironeasa, S., Batariuc, A., Mironeasa C., Ungureanu-Iuga M. (2024). In vitro starch digestibility assessing of maize-grape pomace extrudates. https://opensz.oss-cn-beijing.aliyuncs.com/web2024/abs2024/file/ABS%20ABB2024-Conference%20Program-August%205th.pdf

3^rd European Sample Preparation Conference (EuSP2024) and the 2^nd Green and Sustainable Analytical Chemistry Conference (GSAC2024), Chania, Crete, Greece, 15^th – 18^th September 2024

13. Ungureanu-Iuga M., Mironeasa S., Batariuc A., Mironeasa C. (2024). Influence of grape pomace addition on the nutritional and functional value of maize extrudates. https://www.eusp-gsac2024.tuc.gr/fileadmin/users_data/eusp-gsac-2024/_uploads/BoA_EuSP2024-GSAC2024.pdf

11^th Conference on Sensory and Consumer Research (EuroSense 2024: A Sense of Global Culture), Dublin, Ireland, 8-11 September 2024

14. Mironeasa S., Codină G.-G., Mironeasa C., Ungureanu-Iuga M. Colour, texture and sensory acceptability of snacks made with maize and seedless grape pomace. https://www.eurosense.elsevier.com/conference-programme.html

15. Mironeasa C., Codină G.-G., Mironeasa S., Ungureanu-Iuga M. Assessing colour, texture and sensory features of snacks from extruded maize-whole grape pomace mix. https://www.eurosense.elsevier.com/conference-programme.html

6^th Food Structure and Functionality Symposium: Meeting the sustainability challenge, Bruges, Belgium, 6-9 October 2024

16. Mironeasa S., Batariuc A., Mironeasa C., Ungureanu-Iuga M. (2024). Nutritional features, structure, texture and molecular characteristics of new high fibre gluten-free snacks. https://virtual.oxfordabstracts.com/event/8154/program

17. Mironeasa C., Batariuc A., Mironeasa S., Ungureanu-Iuga M. (2024). Microstructural, physico-chemical and sensory texture characteristics of maize-base expanded snacks affected by the addition of winemaking by-products. https://virtual.oxfordabstracts.com/event/8154/program

Workshop Participations

1. Mironeasa S. (2023). Extrusion technology in food processing. Current Trends in Research and Dissemination of Results in the Field Food, “Ştefan cel Mare” University of Suceava, Faculty of Food Engineering, Suceava, Romania. https://fia.usv.ro/wp-content/uploads/sites/7/2023/03/Workshop-25-martie-2023-Program.pdf

2. Coţovanu (Verniceanu) I., Mironeasa S. (2023). Grape pomace as a fiber source in extruded products. Sustainable Food: Trends and Opportunities, “Ştefan cel Mare” University of Suceava, Faculty of Food Engineering, Suceava, Romania. https://fia.usv.ro/wp-content/uploads/sites/7/2023/10/Program-Workshop-Sustainable.pdf