Production of a a-L-Rhamnosidase from Aspergillus Terreus Using Citrus Solid Waste as Inducer for Application in Juice Industry

Naringinase is an enzyme complex consisting of a a-L-rhamnopyranosidase (Rha, EC. 3.2.1.40) and ß-D-glucopyranosidase (ßG, EC. 3.2.1.21). a-L-rhamnopyranosidase is an enzyme of considerable importance in food technology for increasing the aroma of fruit juices and alcoholic beverages. It is particularly used for debittering of citrus-juice by the hydrolysis of naringin and hesperidin, however this activity is low in commercial enzyme preparations. The aim of this work is the production of Rha from Aspergillus terreus fermentation using citrus solid waste (CSW), called “pastazzo”, as specific inducer. CSW is rich in fermentable materials such as sugars, in particular rhamnose, in pectins, an…

INHIBITION OF POLYPHENOL OXIDASE FROM EGGPLANT.

Ruolo della β-glucosidasi isolata da attività enzimatiche collaterali sul rilascio di trans-resveratrolo nei vini (ROLE OF B-GLUCOSIDASE ISOLATED FROM COLLATERAL ENZYMATIC ACTIVITIES IN RELEASING TRANS-RESVERATROL IN WINES)

DETERMINATION OF POLYPHENOL OXIDASE AND STUDIES ON BROWNING INACTIVATION IN THREE ARTICHOKE CULTIVARS.

Composizione polifenolica e maturazione di vin “Nero d’Avola” prodotti nell’ambiente della Sicilia occidentale

PROFILO ANTOCIANICO E ATTIVITÀ ANTIOSSIDANTE DEL SUCCO DI DIVERSE ACCESSIONI DI MELOGRANO

Aim of this paper was identify accessions of pomegranate with high anthocyanins and polyphenols content and correlate their values with antioxidant activity. Anthocyanin’s profile was determined by HPLC-DAD. Antioxidant activity was measured by fluorimetric assay and expressed by ORAC value. Results obtained was correlated and analyzed to find best accession.

DETERMINATION AND CHARACTERIZATION OF A LIPOXYGENASE FROM OPUNTIA FICUS INDICA (L.MILLER).

Dry cherry tomato: innovation from studies on isotherms

The drying of vegetables is a very ancient practice for food preservation still in use nowadays. Tomatoes cut into two parts, added with salt and dried are an important element of the food tradition in south of Italy. The tomato’s drying in Sicily is still carried out with a sun-drying process, with an empiric method. The final product obtained has a high quality which it is not homogeneous. In addition to dried products, the market offer even semidry products, to limit the loss of the nutritional characteristics of the dried product. The semidry product is a special category of dehydrated products that have a residual moisture content about 30%; for this reason, nutritional product charact…

SUN-DRYING AND DRYER: COMPARISON OF PRODUCT QUALITY.

STUDY OF Β-GLUCOSIDASE IN CELLULAR AND ACELLULAR FORM FOR WINEMAKING APPLICATIONS

Caratterizzazione di tipi locali di Solanum melongena L. diffusi in Sicilia

Production of Functional Crackers Enriched with Olive (Olea europaea L.) Leaf Extract

In recent years, considerable interest has been shown in the functional properties of foods, and a relevant role has been played by phenolic compounds, able to scavenge free radicals. A more sustainable agriculture has to emerge to guarantee food supply over the next years. Wheat, corn, and rice are the most common cereals cultivated, but also other cereal species, such as barley can be appreciated for their peculiarities. Barley (Hordeum vulgare L.) is a C3 winter cereal that shows high resistance at drought and salt stresses. There are growing interests in barley as ingredient for the production of functional foods due to its high content of phenolic compounds and Beta-glucans. In this re…

REMOVAL OF BITTER COMPOUNDS FROM CITRUS BYPRODUCTS

Bitter compounds such as limonoids, which consist of oxygenated triterpenoid compounds, are present in citrus fruits. Removal of limonoids from citrus fruits is of considerable importance for the citrus industry. Researchers have removed limonoids from citrus fruits and citrus byproducts using organic solvents. The objective of this study was to use a simpler method to remove limonoids from citrus byproducts.

Correlazione tra indici di freschezza e tecniche di pesca artigianali (“a cianciolo”) di specie di pesce azzurro (E. Encrasicolus, S. Pilchardus)

PRODUZIONE DI GELATINA DA SUCCO DI MELOGRANO OTTENUTO CON TECNICHE NON CONVENZIONALI.

Effect of drying condition on Leonforte peaches

Leonforte peaches ripen in September and October and even as late as November. They are wrapped in paper bags to protect them from the wind and parasites and are harvested only when perfectly ripe. Protected inside the bags, they ripen late and take on a bright yellow colour with red streaks. Wonderfully scented, the peach boasts yellow, firm flesh that is sweet with a distinctive, slightly caramelized flavour. Aim of this paper was to set a drying process for fresh fruit transformation. In fact, the fruit harvest is limited in a very short time, so is important to find a conservation method. Drying process was carried out in a pilot plant setting different temperature and time condition. T…

INFLUENZA DELLE CONDIZIONI DI ESSICCAMENTO SULLA PESCA DI LEONFORTE.

RUOLO DI β-GLUCOSIDASI ISOLATA D’ATTIVITÀ ENZIMATICHE COLLATERALI SUL RILASCIO DI TRANS-RESVERATROLO NEI VINI

Strategies for the extension of the shelf life of ready to eat prickly pear fruits

The prickly pear fruit (Opuntia ficus indica L. Miller) belongs to the Cactaceae family. The fruit is a berry, composed by an epicarp and the pulp, which represents the edible portion. At maturation, the epicarp turns yellow, red or white, depending on the cultivar. In Italy, the prickly pear is mainly cultivated in Sicily (90% of the national production). The fruit is very sensitive to low storage temperatures (< 5°C) which cause chilling injuries. The fruits can be successfully commercialized as a ready-to-eat product, peeled and suitably packaged. The main limit to its production is the formation of off-flavours due to different factors, such as the growth of microorganism and the action…

OTTIMIZZAZIONE DEL PROCESSO PRODUTTIVO DEI CAVOLI CINESI DI IV GAMMA: ASPETTI QUALITATIVI ED ENZIMATICI.

A SELECTIVE EXTRACTION OF ANTHOCYANINS FROM EGGPLANT PEEL

Influence of Degradative Enzymatic Activities on the Shelf Life of Ready-to-Eat Prickly Pear Fruits

Prickly pear fruit (Opuntia ficus indica L. Miller) belongs to the Cactaceae family. This species is very sensitive to low storage temperatures (&lt; 5°C) which cause damages. The fruits can be peeled, suitably packaged and successfully commercialized as a ready-to-eat product. The main limit to the extension of the shelf life is the production of off-flavors due to different factors, the growth of microorganisms and the action of endogenous enzymes. Lipoxygenase (LOX) and Pectinesterase (PE) are involved in fruit degradation. In particular, LOX pathway is directly responsible for lipid oxidation, and the subsequent production of off-flavours, while PE causes the softening of fruit during m…

OXIDASES ACTIVITIES AND ANTIOXIDANT CAPACITY OF MINIMALLY PROCESSED BABY ROMAINE LETTUCE (Lactuca sativa L. CV. DUENDE) CULTIVATED UNDER DIFFERENT SALINITY CONDITIONS.

[SPA] El pardeamiento enzimático es uno de los principales problemas implicados en el procesamiento mínimo y en la siguiente conservación de hortalizas de hoja, reduciendo la vida comercial del producto. Se han evaluado las variaciones de las dos principales oxidasas, polifenol oxidasa (PPO) y peroxidasa (POD), así como del contenido en fenoles, del color y de la capacidad antioxidante (metodo ORAC) durante 10 días de conservación a 4 °C de lechuga Baby Romaine (Lactuca sativa L. cv. Duende) mínimamente procesada, cultivada bajo 3 distintas condiciones de salinidad (2,8, 3,8, 4,8 dS/m), para determinar la condición más apta al siguiente procesamiento. Niveles crecientes de salinidad redujer…

A method for anthocyanin extraction from fresh grape skin

Characterization of pectinmethylesterase, β-galactosidase and ascorbate oxidase from Sicilian blood orange.

Anticancer effect of citrus limonoids: review of the available evidence.

Anthocyanin profile and antioxidant activity of freshly squeezed pomegranate (Punica Granatum L.) Juices of sicilian and Spanish provenances

Pomegranate (Punica granatum L., Punicaceae) fruit is traditionally consumed in several countries, especially in Middle East, and has gained increasing popularity all over the world due to its assumed health benefits. Juices derived from the arils of the seeds were shown to be rich in anthocyanin glucosides, typically composed of cyanidin, delphinidin, and pelargonidin. The aim of the present study was the characterization of diverse Sicilian and Spanish pomegranate accessions regarding their anthocyanin and total polyphenol contents using the Folin-Ciocalteu reagent. The anthocyanin profiles were determined by HPLC-DAD and LC-MS, and color parameters were characterized using the CIELAB coo…

Innovative use of natural extracts on the treatment of melanosis of three species of shrimp in the Mediterranean post capture

Freshness Indexes of Anchovies and Sardines of Mediterranean Sea

Anchovy (Engraulis Encrasicholus) and sardine (Sardina Pilchardus) are blue fishes linked to our alimentary tradition of Mediterranean. In our work, particularly, we tested for the first time physical and enzymatic methods to verify the freshness of species of blue fish, anchovy and sardine of Mediterranean. In connection with to the lowering of the pH after post-mortem stage we assisted to a increase in proteolytic activity of calpaine and catpsine. Already after 2 h in post- mortem there was a considerable increase.

Societal Threat to Safety, Compensatory Control, and Right-Wing Authoritarianism

We analyzed directly and indirectly the relationships between societal threat to safety, perceived control, and the increase in right-wing authoritarianism (RWA) in two studies. In Study 1 (national sample of the Italian population, N=1,169), we performed a longitudinal analysis structured into three waves (January 2003, September 2004, and January 2005). A moderated regression analysis showed that RWA increased from 2003 to 2005 as a function of perceived societal threat to safety more among low- than among high RWA scorers. In experimental Study 2 (Italian university students, N=131) a moderated mediation model showed loss of perceived control to mediate the relation between societal thre…