0000000000344984
AUTHOR
Paolo Rapisarda
showing 7 related works from this author
Recovery of anthocyanins from eggplant peel
2009
Abstract Tartaric and malic acid solutions were tested to extract anthocyanins from eggplant peel by a discontinuous process to obtain a natural red colorant. Extraction optimization was carried out, using different solvents, acid concentration, temperature, time of extraction and solvent-to-solid ratio as independent variables. Tartaric acid was more efficient than malic acid in both extraction yield and rate. Comparative tests were carried out using acidified ethanol as solvent. Delphinidin-3-rutinoside was extracted and identified as the major anthocyanin in eggplant peel. Concentration of different extracts from eggplant peel was carried out using EXA-31, a methacrylic food grade resin,…
An Alginate/Cyclodextrin Spray Drying Matrix to Improve Shelf Life and Antioxidant Efficiency of a Blood Orange By-Product Extract Rich in Polyphenol…
2017
Alginate and β-cyclodextrin were used to produce easily dosable and spray-dried microsystems of a dried blood orange extract with antidysmetabolic properties, obtained from a by-product fluid extract. The spray-dried applied conditions were able to obtain a concentrate dried extract without the loss of AOA and with TPC and TMA values of 35–40% higher than that of the starting material. They were also effective in producing microparticles with 80–100% of encapsulation efficiency. The 2% sodium alginate was capable of improving the extract shelf life, while the beta-cyclodextrin (1 : 1 molar ratio with dried extract) prolonged the extract antioxidant efficiency by 6 hours. The good inhibition…
Change in Taste-altering Non-volatile Components of Blood and Common Orange Fruit during Cold Storage
2020
Abstract Cold storage may cause changes in the volatile and non-volatile components of orange fruit, in association with the decrement of the characteristic fruit flavour and sensory acceptability. The aim of this work was to evaluate the changes of some non-volatile taste-altering components (total and individual sugars, acids, anthocyanins, putrescine and limonin) that may affect the organoleptic perception of cold-stored orange fruit. Three blood orange varieties ('Tarocco TDV', 'Tarocco Gallo', and 'Moro') and a common variety ('Washington navel') were stored at 6 ± 1 °C and 90–95% Relative Humidity (RH) for 60 d. Chemical and sensory assessments were performed during fruit storage at 1…
DEGRADATIVE ENZYMATIC ACTIVITIES IN FRESH-CUT BLOOD ORANGE SLICES DURING CHILLED STORED
2009
Summary Blood-orange fruits are suitable to fresh-cut fruit production because of their chemical compositions. Nevertheless, the main limitation of using freshly cut oranges is their susceptibility to juiciness loss and ascorbic acid degradation because of enzymatic alterations. The aim of this work is: to identify some of the enzymes causing the qualitative decay in blood-orange slices during 15 days of chilled storage (at 4 ± 0.5 °C and 85% RH); to investigate the susceptibility to the previous alterations of five blood-orange clones (Moro nucellare, Sanguinello nucellare, Tarocco arcimusa, Tarocco gallo and Tarocco meli) to select the most suitable one for fresh-cut production. The enzym…
Development of Durum Wheat Breads Low in Sodium Using a Natural Low-Sodium Sea Salt
2020
Durum wheat is widespread in the Mediterranean area, mainly in southern Italy, where traditional durum wheat breadmaking is consolidated. Bread is often prepared by adding a lot of salt to the dough. However, evidence suggests that excessive salt in a diet is a disease risk factor. The aim of this work is to study the effect of a natural low-sodium sea salt (Saltwell®
Methods used to evaluate the peroxyl (ROO·) radical scavenging capacities of four common antioxidants
2012
Different methods that are used to measure peroxyl radical (ROO) scavenging capacity were used in model systems containing four common antioxidant compounds: ascorbic acid, cysteine, gallic acid and Trolox, a water-soluble vitamin E analogue. Five tests were performed, with differences in the method of peroxyl radical generation (lipoxygenase, azo-compound thermal degradation and spontaneous oxidation from a natural source of fatty acids) and in the addition of probes such as linoleic acid, crocin, fluorescein and electron paramagnetic resonance (EPR) by spin-trapping with a-phenyl-N-tert-butylnitrone. Significant differences were found in antioxidant reactivity, evaluated by dose–effect se…
Physiological and molecular analysis of the maturation process in fruits of Clementine Mandarin and one of its late-ripening mutants
2009
Peel color is one of the main features affecting citrus quality. Clementine is a widespread citrus species with several mutants showing a delay in pigmentation and harvesting. This work characterizes the fruit development and ripening of two clementine clones, 'Comune', a widespread variety, and one of its natural mutations, 'Tardivo', which differ by a delayed color-break and extended harvest period. Morphological, chemical, and molecular analyses were carried out on fruits of both genotypes during the whole maturation process. Analysis showed that mutation did not affect ripening characteristics such as juice acidity and TSS. However, biochemical and molecular analysis revealed marked dif…