applied

sciences
Editorial
Studies on the Manufacturing of Food Products Using
Unconventional Raw Materials
Adriana Dabija 1, * , Lăcrămioara Rusu 2 and Georgiana Gabriela Codină 1

1 Faculty of Food Engineering, Ştefan cel Mare University of Suceava, 13 Universitatii Street,
720229 Suceava, Romania; [email protected]
2 Department of Chemical Engineering and Food, Vasile Alecsandri University of Bacău,
600115 Bacău, Romania; [email protected]
* Correspondence: [email protected]

Today, companies blend innovation with tradition to create new products, as the food
business is continually looking for fresh product ideas that reflect worldwide trends. The
demand for functional foods, dietary foods, etc. as well as the depletion of conventional
raw materials forces the adoption of novel raw materials in assortment diversification.
Researchers are working to identify new sources of basic materials, such as those that can
take the place of salt, sugar, and gluten from baked products, as well as animal proteins and
lipids. For experts in the industry, the utilization of these unconventional raw materials in
recipe creation presents a significant problem, both in terms of customer acceptance and
applicable law.
Wang et al. [1] provided a summary of the research on the synergism of sweeteners
that has been carried out so far, analyzed it, and offered comments on it. Additionally,
although there has been significant progress in recent years in understanding the molecular
mechanisms underlying the synergism of sweeteners, it is still hampered by a number of
technological limitations. They then went over a number of hypotheses that have been
put forth to explain the molecular mechanism underlying the synergism of sweeteners,
particularly the interaction that results from the combination of sweeteners’ effects on
sweet taste receptors, and evaluated their scientific viability and shortcomings generally.
Food and drink products such as candies, biscuits, and beverages have all been known
to combine sweeteners. To improve the acceptability, functionality, and economics of the
Citation: Dabija, A.; Rusu, L.; Codină,
products, a combination of artificial intense sweeteners (such as sucralose, aspartame, and
G.G. Studies on the Manufacturing of
acesulfame-K) and natural bulk sweeteners (such as fructose, erythritol, and stevioside) can
Food Products Using Unconventional
be used. These formulations include health and nutritional benefits in addition to reducing
Raw Materials. Appl. Sci. 2023, 13,
7990. https://doi.org/10.3390/
the amount of some sweetener components to comply with dosage restrictions (such as the
app13137990
current, well-liked sugar-free Coke) [1].
Another study illustrates the potential for greater capitalization of grape seeds from
Received: 1 July 2023 the seven grape types grown in Romania due to their unique qualities. Proanthocyanidins,
Revised: 5 July 2023
which have an antioxidant potential 20 times higher than vitamin E and 50 times greater
Accepted: 6 July 2023
than vitamin C, are among the phenolic chemicals found mostly in grape seeds. Due to
Published: 7 July 2023
their antioxidant capacity, grape seeds have positive effects on cardiovascular disorders,
anti-inflammatory, anti-cancer, and immune-boosting properties. They can currently play
a significant role in finding new food as a source of bioactive compounds. Consumers
Copyright: © 2023 by the authors.
are currently showing a lot of interest in items that are as natural as possible, which helps
Licensee MDPI, Basel, Switzerland. the body’s immunity grow. Natural ingredients can be a significant alternative in the
This article is an open access article food industry [2].
distributed under the terms and Tit, a et al. [3] used three types of volatile oils, namely, volatile mint oil, volatile fennel
conditions of the Creative Commons oil, and volatile lavender oil to improve the quality of a kefir-type acid dairy product. In
Attribution (CC BY) license (https:// both conducted examinations, the finished product enhanced with volatile oils outper-
creativecommons.org/licenses/by/ formed the control sample. Kefir samples that included volatile oils remained more sensory
4.0/). and texturally consistent during the duration of storage. All of these aspects demonstrated

Appl. Sci. 2023, 13, 7990. https://doi.org/10.3390/app13137990 https://www.mdpi.com/journal/applsci

that the investigated items are accepted from a sensory point of view in addition to the
positive effects they have on the health of the consumer. The investigated product follows
current trends because it incorporates bioactive components that are advantageous for
the consumer’s health [3,4]. Another study sought to evaluate the antibacterial activity
of volatile oils and the changes in the chemical composition of kefir enhanced with en-
capsulated volatile oils by enzymatic techniques. The fundamental benefit of employing
encapsulation is that sodium alginate protects the volatile oils’ beneficial constituents,
allowing them to slowly diffuse into the kefir sample. Due to the volatile oils’ antibacterial
and antioxidant characteristics, products with high nutritional values were produced that
are good for the consumer’s health and have a longer shelf life [5].
An important source of non-conventional raw materials that can be successfully used
to obtain food products is represented by secondary products resulting from various
technological processes of the food industry. Spent grain is an important by-product that
should be fortified to produce foods that are beneficial to health. A study used mathematical
modeling and statistical optimization to provide a spelt pasta recipe that includes spent
grain. Goods that have been enriched with spent grain are known as fortified foods.
It is known that spent grain is a useful by-product rich in nutrients, including dietary
fibers, minerals, vitamins, and lipids. A significant amount of bioactive substances with
strong antioxidant properties, such as hydroxycinnamic acids, particularly ferulic and
p-coumaric, are present in spent grain. According to the findings, 11.70% was the ideal
determination for spelt pasta formulation that established a good balance between sensory
and nutritional considerations. Products with a high fiber and protein content, antioxidant
activity, and high polyphenol concentration include spelt pasta supplemented with spent
grain. The achieved color of the pasta was acceptable, and the cooking losses were under
12%, which places them in the category of high-quality goods. These findings demonstrate
that spent grain can be successfully included in a fortified pasta recipe to provide high-
quality outcomes. Because they may enhance the products’ nutritional value and have a
lower glycemic index than pasta made with durum wheat white flour, spent grain flours
can be employed in food compositions [6]. According to the results of another study, the
inclusion of spent grain in the wafer formulation produced goods with a high level of
acceptance, altered batter texture, enhanced all parameters, and only lowered adhesiveness.
The samples that included spent grain had a lower pH and density. In comparison to the
control sample, the fracturability of the goods with spent grain reduced as it was added,
and the color darkened due to the spent grain’s particular color. Adding spent grain boosts
the amount of fiber and protein, antioxidant capacity, and baking loss because of the fibers
it contains [7]. Another by-product, grape pomace, was used in obtaining flour by Gerardi
et al. [8]. They studied the effects of time and temperature on the stability of bioactive
molecules, color, and volatile compounds during the storage of grape pomace flour. They
concluded that once pomace flour was stored for six months at four degrees Celsius, the
activity of various health-relevant bioactive compounds remained constant, suggesting its
potential use as a functional food ingredient [8].
Identification, measurement, and extraction of plant compounds with positive effects
on human health that can be used in food have recently attracted increasing interest. New
nutritional supplements or food products may be created as a result of the identification
of these compounds. Through the application of contemporary extraction techniques,
blackberries can offer even more to healthy foods and food ingredients. Anthocyanins
may be found in agricultural and food processing waste from the blackberry industry.
Blackberries can replace artificial food additives such as colorants and stabilizers. Blackber-
ries are used as a traditional raw material to make jam, compote, as well as unfermented
and fermented beverages. Additionally, adding blackberries increases the finished food’s
nutritional content and shelf life [9]. Due to the rising demand for the commercial synthesis
of compounds with therapeutic properties, Crăciun and Gutt [10] established the ideal
experimental settings for the extraction of trans-resveratrol in order to obtain a higher
yield from the material of the vine prunings. Resveratrol has the potential to exert positive
Appl. Sci. 2023, 13, 7990 3 of 4

therapeutic effects on slowing down the aging process. It also has antioxidant properties
that fight free radicals, anti-aging effects on the skin by inhibiting the enzymes that cause
aging, antibacterial and antifungal properties, anti-inflammatory activity, anti-carcinogenic
properties, cardioprotective properties, and benefits for diabetes symptoms.
The replacement of some conventional raw materials in the manufacturing processes of
some fundamental foods is another area of research. For instance, Voinea et al. investigated
the effects of substituting reduced sodium sea salt for sodium chloride in a bread recipe. It
is well known that the World Health Organization (WHO) advises the food sector to lower
the salt (sodium chloride, NaCl) content in foods to achieve a maximum salt intake of 5 g
per day for people. One of the main sources of sodium in the average person’s diet is bread
and other bakery products. As a result, the majority of initiatives to cut back on sodium
consumption concentrate on lowering the amount of sodium chloride in these items. With
the increased level of sea salt with low sodium content added in wheat flour, the bakery
goods produced with sea salt with low sodium content were of greater quality compared
to the control sample, displaying better physical and textural qualities, a darker color, and
being more well-liked by consumers [11]. Ziarno et al. [12] investigated the link between
spreadability and other specified structural, physicochemical, and chemical factors by
analyzing market samples of butter and butter replacements in terms of spreadability. The
study’s findings can be used to create new and enhanced butter and butter replacements
that have comparable features for spreading without compromising other crucial qualities
such as flavor, texture, and nutritional value. Since these fats vary not only in their calorific
value and hence in their chemical composition, but also in their functional features, such
as spreadability, it might be challenging for certain consumers to choose which fat to use
in spreads.
Recent years have seen an increase in research towards the production of food items
using previously ignored or underutilized basic materials. One of these is hemp, which is
often processed for the textile industry due to its high fiber content, but in recent years, it
has emerged as a novel raw material in food. Baldino et al. [13] researched the prospect of
increasing the yield of oil extraction from seeds and enhancing the waste was examined
using stable oil-in-water emulsions based on hemp oil and commercial hemp protein
isolates. The created emulsion is stable, which can promote process development and the
use of hemp seed extraction waste for the valorization of by-products and waste in order
to produce complete food products with high nutritional content. For those with unique
dietary demands, the product can alternatively be utilized as a foundation to obtain slightly
structured products. Another study showed that adding hemp inflorescence to rice-based
gluten-free bread can be beneficial. Significant alterations in the physical characteristics of
the bread were brought on by the addition, which was utilized at concentrations between
1% and 4%. The bread’s volume and the color of the crumb both considerably changed
after 1% of the additive was added. Because hemp inflorescence has never been utilized
to make bread and is a good raw material for health reasons, this study suggested using
it to make gluten-free bread [14]. Ciocan et al. [15] suggested that the physicochemical
and sensory characteristics of samples of wort and beer be evaluated in relation to the
use of unmalted and malted buckwheat. Buckwheat is one of the pseudocereals that is
most frequently used as a raw material in studies on the production of malts, gluten-free
beers, and functional beers because it consistently produces excellent results in terms of
productivity, enzymatic activity, and chemical composition of the finished product. The
results obtained suggest that, in future studies, beer should only be made from unmalted
buckwheat with enzyme addition, which is far more advantageous from an economic and
technological aspect. This is due to the fact that by just adding enzyme preparations to the
brewing process, buckwheat can be used to make beer without first being malted [15].
In relation to some of the chosen wort characteristics, Rydzak et al. [16] investigated
the impact of vacuum impregnation on the steeping process and the modifications to
the structure of barley grains. It can reduce the time it takes to moisten barley grain to
42% moisture content by around 6 h by vacuum-impregnating it under varied conditions.
Appl. Sci. 2023, 13, 7990 4 of 4

The biggest benefit of vacuum impregnation in the malting of grain is that it makes it
possible to drastically shorten the malt production cycle, which is now prolonged by the
need to soak the grain before malting [16].
All of these studies have one thing in common: they all focus on finding new raw
materials that can be used in food manufacturing recipes. These raw materials have been
studied from a physico-chemical, sensory, and food safety perspective.

Author Contributions: A.D., L.R. and G.G.C. contributed equally to the preparation of the editorial.
All authors have read and agreed to the published version of the manuscript.
Funding: This work was funded by Ministry of Research, Innovation and Digitalization within Pro-
gram 1—Development of national research and development system, Subprogram 1.2—Institutional
Performance—RDI excellence funding projects, under contract no. 10PFE/2021.
Conflicts of Interest: The authors declare no conflict of interest.

References
1. Wang, C.; Liu, Y.; Zhao, X.; Liu, B. Current Advances and Future Aspects of Sweetener Synergy: Properties, Evaluation Methods
and Molecular Mechanisms. Appl. Sci. 2022, 12, 5096. [CrossRef]
2. Tit, a, O.; Lengyel, E.; Stegărus, , D.I.; Săvescu, P.; Ciubara, A.B.; Constantinescu, M.A.; Tit, a, M.A.; Rat, ă, D.; Ciubara, A. Identification
and Quantification of Valuable Compounds in Red Grape Seeds. Appl. Sci. 2021, 11, 5124. [CrossRef]
3. Tit, a, M.A.; Constantinescu, M.A.; Tit, a, O.; Mathe, E.; Tamošaitienė, L.; Bradauskienė, V. Food Products with High Antioxidant
and Antimicrobial Activities and Their Sensory Appreciation. Appl. Sci. 2022, 12, 790. [CrossRef]
4. Tit, a, O.; Constantinescu, M.A.; Tit, a, M.A.; Oprut, a, T.I.; Dabija, A.; Georgescu, C. Valorization on the Antioxidant Potential of
Volatile Oils of Lavandula angustifolia Mill., Mentha piperita L. and Foeniculum vulgare L. in the Production of Kefir. Appl. Sci. 2022,
12, 10287. [CrossRef]
5. Tit, a, M.A.; Constantinescu, M.A.; Oprut, a, T.I.; Bătuşaru, C.; Rusu, L.; Tit, a, O. Kefir Enriched with Encapsulated Volatile Oils:
Investigation of Antimicrobial Activity and Chemical Composition. Appl. Sci. 2023, 13, 2993. [CrossRef]
6. Chetrariu, A.; Dabija, A. Valorisation of Spent Grain from Malt Whisky in the Spelt Pasta Formulation: Modelling and Optimiza-
tion Study. Appl. Sci. 2022, 12, 1441. [CrossRef]
7. Chetrariu, A.; Dabija, A. Study of the Utilization of Spent Grain from Malt Whisky on the Quality of Wafers. Appl. Sci. 2022,
12, 7163. [CrossRef]
8. Gerardi, C.; Durante, M.; Tufariello, M.; Grieco, F.; Giovinazzo, G. Effects of Time and Temperature on Stability of Bioactive
Molecules, Color and Volatile Compounds during Storage of Grape Pomace Flour. Appl. Sci. 2022, 12, 3956. [CrossRef]
9. Albert, C.; Codină, G.G.; Héjja, M.; András, C.D.; Chetrariu, A.; Dabija, A. Study of Antioxidant Activity of Garden Blackberries
(Rubus fruticosus L.) Extracts Obtained with Different Extraction Solvents. Appl. Sci. 2022, 12, 4004. [CrossRef]
10. Crăciun, A.L.; Gutt, G. Optimization of Experimental Parameters in the Solvent Extraction of Trans-Resveratrol from Pruning
Waste of Vitis vinifera, Fetească Neagră Variety. Appl. Sci. 2023, 13, 823. [CrossRef]
11. Voinea, A.; Stroe, S.-G.; Ropciuc, S.; Dabija, A.; Codină, G.G. The Effect of Sea Salt with Low Sodium Content on Dough
Rheological Properties and Bread Quality. Appl. Sci. 2022, 12, 4344. [CrossRef]
12. Ziarno, M.; Derewiaka, D.; Florowska, A.; Szymańska, I. Comparison of the Spreadability of Butter and Butter Substitutes. Appl.
Sci. 2023, 13, 2600. [CrossRef]
13. Baldino, N.; Carnevale, I.; Mileti, O.; Aiello, D.; Lupi, F.R.; Napoli, A.; Gabriele, D. Hemp Seed Oil Extraction and Stable Emulsion
Formulation with Hemp Protein Isolates. Appl. Sci. 2022, 12, 11921. [CrossRef]
14. Pecyna, A.; Buczaj, A.; Różyło, R.; Kobus, Z. Physical and Antioxidant Properties of Innovative Gluten-Free Bread with the
Addition of Hemp Inflorescence. Appl. Sci. 2023, 13, 4889. [CrossRef]
15. Ciocan, M.E.; Salamon, R.V.; Ambrus, Á.; Codină, G.G.; Chetrariu, A.; Dabija, A. Use of Unmalted and Malted Buckwheat in
Brewing. Appl. Sci. 2023, 13, 2199. [CrossRef]
16. Rydzak, L.; Różyło, R.; Guz, T.; Natoniewski, M.; Vasiukov, K. The Use of Vacuum Impregnation of Barley Grain in the Production
of Malt for Wort. Appl. Sci. 2023, 13, 1628. [CrossRef]

Disclaimer/Publisher’s Note: The statements, opinions and data contained in all publications are solely those of the individual
author(s) and contributor(s) and not of MDPI and/or the editor(s). MDPI and/or the editor(s) disclaim responsibility for any injury to
people or property resulting from any ideas, methods, instructions or products referred to in the content.