Research and Development of a New Sustainable Functional Food under the Scope of Nutrivigilance

Irina Mihaela Matran, Monica Tarcea (), Diana Carmen Rus, Rares Voda, Daniela-Lucia Muntean and Daniela Cirnatu
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Irina Mihaela Matran: Department of Community Nutrition and Food Safety, G.E. Palade University of Medicine, Pharmacy, Science and Technology of Targu Mures, 540142 Mures, Romania
Monica Tarcea: Department of Community Nutrition and Food Safety, G.E. Palade University of Medicine, Pharmacy, Science and Technology of Targu Mures, 540142 Mures, Romania
Diana Carmen Rus: Faculty of Medicine, George Emil Palade University of Medicine, Pharmacy, Science and Technology of Targu Mures, 540142 Mures, Romania
Rares Voda: Faculty of Medicine, George Emil Palade University of Medicine, Pharmacy, Science and Technology of Targu Mures, 540142 Mures, Romania
Daniela-Lucia Muntean: Department of Analytical Chemistry, George Emil Palade University of Medicine, Pharmacy, Science and Technology of Targu Mures, 540142 Mures, Romania
Daniela Cirnatu: Department of Medicine, Faculty of Medicine, Vasile Goldis Western University of Arad, 310025 Arad, Romania

Sustainability, 2023, vol. 15, issue 9, 1-17

Abstract: Background: The New Global Economy is represented by a series of major features, such as the use of green energy, the reduction of the carbon footprint in all industrial and civil fields, as well as finding alternative food resources. Our main objective was the research of a sustainable food product with a special nutritional purpose in the vision of nutrivigilance, developed in Romania, as an adjuvant in the repair of gastric mucosa. Methods: The materials used in the research and development of the new food are the following: inulin, lactoferrin, sericin, and sodium bicarbonate. The new adjuvant food product in the repair of the gastric mucosa was added to certain foods in order to prevent the patients from being satiated by a single food from a sensory point of view. The resulting food products were organoleptically and physico-chemically analyzed. Results: The new food is sustainable and has versatile uses. It can be hydrated with water, non-carbonated drinks, mixed with cottage cheese, or with fruit puree and oatmeal. It is stable under normal storage conditions and microbiologically safe. Conclusions: Through its versatile use, the new food product for special nutritional conditions represents a worldwide novelty. Through the development of forestry for the cultivation of white or black mulberry ( Morus alba and Morus nigra ), the raising of silkworms ( Bombyx mori ), the processing of fibroin to obtain natural silk and the processing of sericin resulting as a residue in the textile industry, the new food product developed actively contribute to the global economy II.

Keywords: food; gastric mucosa repair; sericin; lactoferrin; inulin; sodium bicarbonate; sustainable; global economy II (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2023
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