Stage 1

Development of the ecological recovery procedures: pre-treatment, extraction, purification and physico-chemical and microbiological stabilization of antioxidant plant extracts and dyes from sources and horticultural wastes.


Stage 2

Establish the antioxidant and antiradical capacity of the extracts obtained depending the extraction model and pretreatment of the raw plant material. Development of a manufacturing technology of sweet tasting food (confectionery, yogurt, soft drinks).


Stage 3

Characterization of the biological value and shelf life of foods with plant extracts compared to control samples (food additives of synthetic origin).



INCDTIM Cluj-Napoca                             Dr. Maria-Loredana SORAN