0000000000465305
AUTHOR
Marco Dalla Rosa
showing 3 related works from this author
Influence of Innovative Processing on γ-Aminobutyric Acid (GABA) Contents in Plant Food Materials
2017
Over the last several decades, γ-aminobutyric acid (GABA) has attracted much attention due to its diverse physiological implications in plants, animals, and microorganisms. GABA naturally occurs in plant materials and its concentrations may vary considerably, from traces up to μmol/g (dry basis) depending on plant matrix, germination stage, and processing conditions, among other factors. However, due to its important biological activities, considerable interest has been shown by both food and pharmaceutical industries to improve its concentration in plants. Natural and conventional treatments such as mechanical and cold stimulation, anoxia, germination, enzyme treatment, adding exogenous gl…
Influence of Two Different Coating Application Methods on the Maintenance of the Nutritional Quality of Fresh-Cut Melon during Storage
2021
This study aimed at evaluating the effects of two coating application methods, spraying and dipping, on the quality of fresh-cut melons. An alginate-based coating containing both ascorbic and citric acid was applied at two concentrations (5% and 10%) with both methods on fresh-cut melon. The nutritional quality of the products was investigated during 11 days of storage at 10 °C. The suitability and adaptability of the applied coatings on the fruit were evaluated based on rheological and microstructural properties. Moisture, carotenoids, total polyphenols and ascorbic acid content were analyzed on melon samples during storage. Results showed that the coating solution applied by the dipping m…
Sustainable development of apple snack formulated with blueberry juice and trehalose
2021
Novel products that carry concrete and relevant health benefits, with texture and flavor not substantially different from already available products, are generally well accepted by consumers. Vacuum impregnation is a non-thermal technology that allows the enrichment of fruit with different ingredients in solution. The characteristic of the resulting product is a combination of both the solid matrix and the impregnation solution. This work aimed at: (i) evaluating the effect of trehalose on anthocyanin retention after drying of apple snacks vacuum impregnated with blueberry juice