2024

Permanent URI for this collectionhttps://repository.iuls.ro/handle/20.500.12811/4606

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listelement.badge.access-status Open Access ,
Effects of Ultrasonication in Water and Isopropyl Alcohol on High-Crystalline Cellulose: A Fourier Transform Infrared Spectrometry and X-ray Diffraction Investigation
(MDPI, 2024-08-21) Rotaru, Răzvan; Fortună, Maria E.; Ungureanu, Elena; Brezuleanu, Carmen-Olguța
This paper investigates the effects of ultrasonication on cellulose microparticles in different conditions. FTIR (Fourier transformed infrared spectrometry) and XRD (X-ray diffraction) analyses were used to compare the changes in the cellulose microstructure caused by the following various ultrasonic treatment conditions: time, amplitude of generated ultrasound waves, output power converted into ultrasound, the liquid medium (water and isopropyl alcohol) used for ultrasonication, and the shape of the vessel used for sonication. The cumulative results lead to an increase in the crystalline region directly proportional to the condition of sonication. Also, the total crystallinity index varied from 1.39 (pristine cellulose) to 1.94 for sonication in alcohol to 0.56 for sonication in water. The crystallinity index varied from 67% (cellulose) to 77% for the sample with 15 min of sonication in isopropyl alcohol and 50.4% for the sample with 15 min of sonication in water.
listelement.badge.access-status Open Access ,
Digital Mapping of Land Suitability for Main Agricultural Crops in Romania
(MDPI, 2024-11-27) Patriche, Cristian-Valeriu; Roșca, Bogdan; Pîrnău, Radu-Gabriel; Vasiliniuc, Ionuț; Irimia, Liviu-Mihai
The scientific evaluation of land potential for different uses is essential for sustainable land development. Our study attempts to quantify this potential for agricultural purposes at a national scale, using GIS techniques, high-resolution spatial data, and recent climate data. The land evaluation methodology we applied in our study was developed in the 1980s by soil scientists from the National Institute of Research and Development for Pedology, Agrochemistry and Environmental Protection (ICPA) and it is still the official approach for the assessment of land suitability for crops in Romania. In our study, the application of the methodology is based on high-resolution spatial data including the 25 × 25 m resolution EU-DEM, the CHESLA climate database from which mean annual temperatures and precipitations were extracted for the 1990–2019 period, the digital soil map of Romania, the European LUCAS soil database. Firstly, we compared the evolution of mean annual temperatures and precipitations for 1961–1990 and 1990–2019 periods and found that there is a significant warming trend (an overall increase of 1.27 °C for the entire country, ranging from 0.9 °C to 1.6 °C) among the major landform units and a slight precipitation increase throughout the country (68.8 mm yr−1 for the whole country, ranging from 9.3 to 118.8 mm yr−1). Then, we applied the land evaluation methodology for the recent period (1990–2019), starting with the digital mapping of 15 land suitability factors, which were further aggregated to achieve the land suitability index and classes for the main agricultural crops of Romania (winter wheat, maize, sunflower, potato, and vine for wine). The results show that the most suitable landform units for wheat, maize, and sunflower are the plain areas (Romanian Plain, Western Plain) with LSI average values over 60. For potato, the suitable areas (LSI over 50–60) are less extended, being found especially in the intra-mountainous depressions and cooler plateau areas, while vines find very suitable conditions (LSI over 70) at the contact of the Romanian Plain and the Subcarpathians. To assess the model performance, we determined the shares of land suitability classes within the areas occupied by the specific crops. A second validation was carried out by correlating the total crop production at the county level with the cumulated LSI values. We found that, apart from potatoes, the model performs well for the analyzed crops. However, a methodological revision is necessary to accommodate temperature and precipitation values, which did not manifest in the reference climate period (1961–1990), but which are now part of the current climate of Romania.
listelement.badge.access-status Open Access ,
Insights into the environmental benefits of using apple pomace for biosorption of lead from contaminated water
(Elsevier, 2024-08-24) Ungureanu, Gabriela; Enache, Iuliana-Maria; Coroi Cara, Irina-Gabriela; Motrescu, Iuliana; Patraș, Antoanela
The apple processing industry generates large quantities of organic waste, presenting a major source of organic contamination. Consequently, finding an effective solution for valorizing this waste has become a pressing issue. This study aims to address two key concerns: (i) solving an agricultural problem by efficiently using agri-food residue, and (ii) removing lead, an extremely toxic element, from contaminated waters to mitigate environmental pollution. Two biosorbents were tested: raw apple waste (RA), obtained from a mixture of apple varieties, and the same material after extracting valuable bioactive and reusable components, extracted apple (EA). The study evaluated the influence of pH, initial biosorbent mass, adsorption kinetics, and equilibrium isotherms. The results are very promising, showing a lead removal efficiency of 82 % for RA and 100 % for EA at a low initial concentration of the solution of 20 mg Pb2⁺/L and an optimal pH of 5 ± 0.5. The Langmuir model predicted a maximum adsorption capacity of 44.6 mg/g for RA and 48.6 mg/g for EA. These findings demonstrate that apple waste, even after selective extraction of valuable bioactive components, can be effectively used for environmental remediation on a practical scale.
listelement.badge.access-status Open Access ,
Structural and Spatial Shifts in the Viticulture Potential of Main European Wine Regions as an Effect of Climate Change
(MDPI, 2024-04-19) Irimia, Liviu-Mihai; Patriche, Cristian-Valeriu; Petitjean, Théo; Tissot, Cyril; Gonzaga Santesteban, Luis; Neethling, Etienne; Foss, Chris; Le Roux, Renan; Quénol, Hervé
Climate change modifies the base climate of the wine regions and, with it, the structure of their traditional types of wine production, imposing measures to adapt, mitigate, or capitalize on the newly emerging conditions. In order to assess the impact of climate change and establish the appropriate adaptation measures for each wine region, regional and local studies are needed, which allow knowledge of their current climate profile. The aim of this research was to identify the changes that appeared as an effect of climate change in the initial climate profile and the initial structure of the traditional types of wine production of Bordeaux (France), Loire Valley (France), Rhine-Main-Nahe (Germany), La Rioja (Spain) and Cotnari (Romania) wine regions, and also in climate suitability for wine production of the Sussex area from the UK. The study uses multi-year averages for the 1951–1990 and 1991–2010 time periods of reference bioclimatic indices for viticulture, namely the Average Temperature of the Growing Season (AvGST), the Huglin Index (HI), and the Oenoclimatic Aptitude Index (IAOe). The results of this research reveal significant changes in climate suitability for wine production of the studied wine regions: in the Bordeaux wine region, climate change led to the appearance of conditions for the cultivation of the Mediterranean climate varieties Grenache, Syrah, and Carignan; in the cool climate wine regions Rhine-Main-Nahe and Cotnari, traditional producers of white wines, the climate has also become suitable for the cultivation of Pinot noir and Cabernet franc varieties, and implicitly for the production of red wines; in all studied wine regions, the classes of climate suitability for viticulture shifted higher in altitude, as is the case of the La Rioja region, where, in the recent period, the grapevine can be grown up to 922.9 m asl, higher by 206.2 m compared to the 1951–1990 time period; in the low area of each wine region, one or even two new climate suitability classes for wine grape growing appeared. The shifts revealed by this research generate solid conclusions regarding the effect of climatic change on the viticultural potential of geographical areas, namely: in the context of climate change, the altitude of the wine region has a major influence on the evolution of the local viticulture potential; a higher topography allows a better adaptation of the wine region to climate change; low-elevation wine regions are more vulnerable to climate changes, especially the further south they are located; as an effect of climate change, conditions appear in the wine regions for the cultivation of new grapevine varieties and the production of new types of wine.
listelement.badge.access-status Open Access ,
Bio-Recovery of Metals through Biomining within Circularity-Based Solutions
(MDPI, 2024-08-23) Cozma, Petronela; Bețianu, Camelia; Hlihor, Raluca-Maria; Simion, Isabela-Maria; Gavrilescu, Maria
Given the current highest demand in history for raw materials, there is a growing demand for the recovery of key metals from secondary sources, in order to prevent metal depletion and to reduce the risk of toxic discharges into the environment. This paper focuses on the current nature-based solutions (i.e., biomining and bioleaching) applied to resource recovery (metals) from solid matrices. Biomining exploits the potential of microorganisms to facilitate the extraction and recovery of metals from a wide range of waste materials as an interesting alternative, replacing primary raw materials with secondary material resources (thus improving metal recycling rates in the context of the circular economy). Special attention was paid to the analysis of metal biomining from a process sustainability perspective. In this regard, several supporting tools (e.g., life cycle assessment, LCA), developed to assist decision-makers in the complex process of assessing and scaling-up remediation projects (including biomining), were discussed. The application of LCA in biomining is still evolving, and requires comprehensive case studies to improve the methodological approach. This review outlines the fact that few studies have focused on demonstrating the environmental performance of the biomining process. Also, further studies should be performed to promote the commercial opportunities of biomining, which can be used to recover and recycle metals from solid matrices and for site remediation. Despite some important disadvantages (poor process kinetics; metal toxicity), biomining is considered to be a cleaner approach than conventional mining processes. However, implementing it on a large scale requires improvements in regulatory issues and public acceptance.
listelement.badge.access-status Open Access ,
Insights into the environmental benefits of using apple pomace for biosorption of lead from contaminated water
(Elsevier, 2024-08-23) Ungureanu, Gabriela; Enache, Iuliana-Maria; Coroi Cara, Irina-Gabriela; Motrescu, Iuliana; Patraș, Antoanela
The apple processing industry generates large quantities of organic waste, presenting a major source of organic contamination. Consequently, finding an effective solution for valorizing this waste has become a pressing issue. This study aims to address two key concerns: (i) solving an agricultural problem by efficiently using agri-food residue, and (ii) removing lead, an extremely toxic element, from contaminated waters to mitigate environmental pollution. Two biosorbents were tested: raw apple waste (RA), obtained from a mixture of apple varieties, and the same material after extracting valuable bioactive and reusable components, extracted apple (EA). The study evaluated the influence of pH, initial biosorbent mass, adsorption kinetics, and equilibrium isotherms. The results are very promising, showing a lead removal efficiency of 82 % for RA and 100 % for EA at a low initial concentration of the solution of 20 mg Pb2⁺/L and an optimal pH of 5 ± 0.5. The Langmuir model predicted a maximum adsorption capacity of 44.6 mg/g for RA and 48.6 mg/g for EA. These findings demonstrate that apple waste, even after selective extraction of valuable bioactive components, can be effectively used for environmental remediation on a practical scale.
listelement.badge.access-status Open Access ,
From Waste to Value in Circular Economy: Valorizing Grape Pomace Waste through Vermicomposting
(MDPI, 2024-09-05) Dumitriu Gabur, Georgiana-Diana; Teodosiu, Carmen; Fighir, Daniela; Cotea, Valeriu V.; Gabur, Iulian
From the vineyard to the bottle, the winemaking process generates a variety of by-products, such as vinasses, spent filter cakes, grape pomace, grape lees, and vine shoots. To avoid damaging the environment and to reduce economic impacts, the by-products and wastes must be handled, disposed of, or recycled properly. This review focuses on an environmentally friendly approach to the management and added value of winemaking by-products, such as grape pomace or grape marc, by using vermicomposting. Vermicompost is a well-known organic fertilizer with potential uses in soil bioremediation and the conservation of soil health. To achieve environmental neutral agriculture practices, vermicomposting is a promising tool for resilient and sustainable viticulture and winemaking. Vermicomposting is a simple, highly beneficial, and waste-free method of converting organic waste into compost with high agronomic value and a sustainable strategy in line with the principles of the circular economy.
listelement.badge.access-status Open Access ,
Non-Thermal and Thermal Physical Procedures—Optimistic Solutions in the Winemaking Industry
(MDPI, 2024-08-26) Luchian, Camelia-Elena; Scutarașu, Elena-Cristina; Colibaba, Lucia-Cintia; Motrescu, Iuliana; Cotea, Valeriu V.
Consumer demand for food and drink products with special nutritional properties is constantly increasing. To respond to new consumption trends, research in winemaking focuses on optimizing the technological process to increase quality while preserving the traditional character and typicality of the product. Lately, winemakers are implementing a range of physical non-thermal (ultrasound technology and cold plasma technology) and thermal (microwave treatment) processes to streamline and optimize winemaking technologies, reduce costs, speed up production, and improve sustainability. This study examines the existing literature regarding the effects of various physical approaches on the quality of wines. Scientific articles are concentrating on enhancing the extraction of phenolic compounds and other active compounds—especially those that contribute positively to wine quality. The reviewed literature only offers a limited amount of information on this subject; further investigation is required to determine the significance, applicability, and efficacy of thermal and non-thermal procedures in the wine industry
listelement.badge.access-status Open Access ,
Maximizing Wine Antioxidants: Yeast’s Contribution to Melatonin Formation
(MDPI, 2024-06-19) Scutarașu, Elena-Cristina; Niță, Răzvan-George; Vlase, Laurian; Zamfir, Cătălin-Ioan; Cioroiu, Ionel-Bogdan; Colibaba, Lucia-Cintia; Muntean, Dana; Luchian, Camelia-Elena; Vlase, Ana Maria; Cotea, Valeriu V.
Melatonin is commonly found in various fruits, juices, and some fermented beverages. Its concentration in wine is influenced by soil properties, climatic factors, and yeast activity. Even if it is found in fermented beverages in relatively low proportions, melatonin still holds significant nutritional value, giving anti-aging properties, anti-inflammatory actions, and antidepressant effects. In this context, this article focuses on evaluating the impact of different Saccharomyces and non-Saccharomyces yeast species on the formation of melatonin and its contribution to wines’ total antioxidant capacity. Considering that the antioxidant activity of wine is usually related to the content of phenolic compounds, ten such compounds were analyzed. The evaluation of bioactive compounds was performed using high-performance liquid chromatography (HPLC) coupled with mass spectrometry. The total antioxidant capacity of wine samples was evaluated by the ABTS+ method. The administration of bâtonnage products increased the efficiency of non-Saccharomyces yeasts. The mixtures of Saccharomyces and non-Saccharomyces yeasts generated higher values for melatonin. The results confirm a significant impact from the grape variety and the specific yeast strains on the melatonin concentration. Also, a strong dependence between antioxidant activity and melatonin levels was observed. Given the limited existing studies on the presence of melatonin in wines, new perspectives are needed for future exploration and understanding.
listelement.badge.access-status Open Access ,
The Correlation between Amino Acids and Biogenic Amines in Wines without Added Sulfur Dioxide
(MDPI, 2024-05-05) Macoviciuc, Sorin; Niculaua, Marius; Nechita, Bogdan; Cioroiu, Ionel-Bogdan; Cotea, Valeriu V.
In classical methods of wine production, amino acids play a critical role, as they are fundamental to all types of fermentation. Beyond their consumption in fermentative processes, amino acids undergo several transformations, such as decarboxylation, which produces biogenic amines. These biogenic amines can increase under certain conditions, such as the presence of spoilage bacteria or during malolactic fermentation. Alternative methods of vinification were applied, using sulfur dioxide as a preservative (+SO2) and methods without added sulfites. Alternative methods of vinification were applied using sulfur dioxide as a preservative (+SO2) and methods without added sulfite (−SO2). Monitoring was conducted for Cabernet Sauvignon red (CS), Cabernet Sauvignon rosé (CSR), Fetească regală still (FR), and Fetească regală frizzante (FRF). Alternative procedures employed the use of Pichia kluyveri for its ability to block the oxidation reactions of grapes, malolactic fermentation for all wines without sulfur dioxide (−SO2) to ensure superior stability, and the use of several tannin mixtures to avoid oxidation reactions. Correlations were considered between the amino acids and biogenic amines that have a direct relation through decarboxylation or deamination. The pH of the wines, total acidity, and volatile acidity as principal factors of microbiological wine evolution remained constant. The highest mean concentrations of the detected biogenic amines were putrescine at 23.71 ± 4.82 mg/L (CSRSO2), tyramine at 14.62 ± 1.50 mg/L (FR-SO2), cadaverine at 4.36 ± 1.19 mg/L (CS-SO2), histamine at 2.66 ± 2.19 mg/L (FR + SO2), and spermidine at 9.78 ± 7.19 mg/L (FR + SO2). The wine conditions ensured the inhibition of decarboxylases, but some correlations were found with the corresponding amino acids such as glutamine (r = −0.885, p < 0.05) (CSR-SO2), tyrosine (r = −0,858, p < 0.05) (FR-SO2), lysine (r = −0.906, p < 0.05) (FR-SO2), and histamine (r = −0.987, p < 0.05) (CSR-SO2). Multivariate analysis was performed, and no statistical differences were found between samples with (+SO2) and without added sulfur dioxide (−SO2). The vinification conditions ensured the wines’ stability and preservation and the conditions of producing biogenic amines at the lowest levels in order to not interfere with the olfactive and gustative characteristics.
listelement.badge.access-status Open Access ,
Metabolomics of Red Wines Aged Traditionally, with Chips or Staves
(MDPI, 2024-01-07) Dumitriu Gabur, Georgiana-Diana; Sánchez Suárez, Fernando; Peinado, Rafael Andres; Cotea, Valeriu V.; López de Lerma, Nieves; Gabur, Iulian; Simioniuc, Violeta
Traditionally and alternatively aged wines’ odour activity values (OAVs) are investigated to differentiate and highlight the differences between the selected methods. An analysis of the volatile aroma compounds of wines derived from ageing in barrels, oak chips, and staves was performed using stir bar sorptive extraction chromatography–mass spectroscopy (SBSE-GC-MS). The results showed that alcohols, esters, and oak compounds were the main contributors to aroma, and their OAVs were higher in the stave samples after 3 months than in the samples from the other two systems of ageing. Furthermore, wines aged with staves have stronger fruity, spiced, and woody aromas, while samples aged in barrels present more chemistry-driven, floral, caramelly, and creamy aromas. The staves—medium plus toast (SMPT at 3 months > 225) and chips—medium plus toast (CMPT at 3 months > 170) showed the highest levels of aromatic series, suggesting that alternative systems provided more powerful aromas than traditional systems, such as barrels—medium plus toast (BMPT at 3 months > 150). A principal component analysis (PCA), orthogonal partial least squares (OPLS) analysis, and cluster analysis allowed for a clear differentiation to be made between red wines according to ageing systems and ageing times. The odour activity values fingerprint in winemaking is a feasible approach to characterise and distinguish wines. Moreover, OAVs provide important information on the effects of production methods on wine quality and aroma profile.

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