BrainMap

Mrs. Delia Michiu

Researcher

Lecturer/Researcher - UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Researcher | Teaching staff

Web of Science ResearcherID: not public

Curriculum Vitae (07/02/2024)

Expertise & keywords

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: 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://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.

Mobilitate cercetător Delia Michiu Call name: P 1 - SP 1.1 - Proiecte de mobilitate pentru cercetatori, 2019
PN-III-P1-1.1-MC-2019-1260 2019 - 2019

Role in this project:

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:

The development of a new cheese spread assortment made from goat's milk Call name: P 2 - SP 2.1 - Cecuri de inovare
PN-III-P2-2.1-CI-2018-1046 2018 - 2018

Role in this project: Key expert

Coordinating institution: MARIPROD LACTA SRL

Project partners: MARIPROD LACTA 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/aloecheese

Abstract:

Since ancient times, in all cultures, goat's milk has been considered a veritable natural medicine.

This project proposal appeared as an answer to the beneficiary necessity, to create new cheese varieties from goat's milk, namely cheese spreads, that are suitable for sandwich preparation, a healthy snack for all ages. The project proposal goal is to increase the competitiveness of the enterprise by creating a new assortment of fresh cheese with biologically active compounds and special flavor.

The main objectives are: (1) The optimization of manufacturing technology of cheese spread in order to establish the concentration of thyme/oregano essential oil and the optimally percentage of Aloe Vera microcapsules. (2) Assessment of the effect of essential oils and Aloe Vera microcapsules on the organoleptic characteristics of cheese through sensory analysis. (3) The impact assessment of essential oils and Aloe Vera microcapsules on fresh cheese microbiota during storage by microbiological methods.

The innovative aspect of this project consists on the essential oils addition in fresh cheese during the spreading phase in order to establish a stable quality during the storage and the incorporation of the gel by microencapsulation technique having as purpose the prevention of the oxidation reactions, prevention against degradation of the biologically active compounds and conferring a pleasant appearance of the product.

The final product will be characterized both biochemical, microbiological and sensory. After evaluating the obtained results, the manufacturing recipe of the cheese spread will be established and the beneficiary will be able to produce and market it. The optimization of the new product recipe will be carried out at the Milk Processing Pilot Plant – UASVM Cluj-Napoca, which will facilitate the technology transfer to the beneficiary.

Superior valorization of whey by obtaining a whey-based beverage enriched with vegetable juice Call name: P 2 - SP 2.1 - Cecuri de inovare
PN-III-P2-2.1-CI-2018-0930 2018 - 2018

Role in this project:

Coordinating institution: BONAS IMPORT EXPORT SRL

Project partners: BONAS IMPORT EXPORT 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/wheyjuicebev

Abstract:

The present project proposes the development of a new assortment, a whey-based beverage enriched with beetroot juice and flavored with mint essential oil. Beetroot juice has received attention in the scientific literature recently, particularly due to its nitrate content. Beetroot juice has received attention in the scientific literature recently, particularly due to its nitrate content. Dietary nitrates are converted to nitrites by anaerobic bacteria in the saliva and subsequently to nitric oxide in the stomach, which complements endogenous nitric oxide production from L-arginine. In the human body, nitric oxide causes blood pressure to lower by distention of blood vessels. In addition to nitrates, beetroot juice is also a source of phenolic compounds, ascorbic acid, carotenoidic and betalainic pigments. Betalain pigments (betacyanin and betaxanthin) display potent antioxidant and anti-inflammatory activity. Through all these biologically active compounds, beetroot juice contributes to the overall benefits of this innovative product. Beetroot juice and mint essential oil improve organoleptic characteristics of the whey beverage (juice pigments-appearance and color and volatile compounds from mint essential oil-smell and taste). The industrialization potential of this product is very high as there is no other similar to the market.

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