Produzione di concentrati proteici da siero di latte bufalino

Oxidative stability of virgin olive oils

An investigation was carried out on virgin olive oils of the Gentile (Larino), Gentile (Colletorto), Coratina, and Leccino varieties, harvested at different times, to assess their oxidation stability. The olive oils were analyzed by means of peroxide, K-232, and K 270 values at 1, 6, 12, and 18 mon of storage in green bottles, in the dark, at temperatures ranging from a mean of 6degreesC in winter to 12degreesC in summer. A subsample was also oven-tested at 75degreesC and then analyzed on a weekly basis using the same oxidative parameters. The less ripe the olives (harvested in the same area, during 1 mon), the more resistant the olive oils were to forced oxidation. The amount of total phen…

Evolution of Free Amino Acids, Histamine and Volatile Compounds in the Italian Anchovies (Engraulis encrasicolus L.) Sauce at Different Ripening Times

In this study, the evolution of the safety, nutritional, and volatile profile of a traditional Italian anchovy sauce with protected designation of origin (PDO), called “colatura di alici di Cetara”, is investigated after 12, 24, and 48 months of aging in wooden barrels. Some physicochemical parameters, free amino acids, volatile compounds, and histamine contents were evaluated during the aging of the samples. Glutamate, which together with aspartate is responsible for the umami taste, was the predominant free amino acid in the tested fish sauce, with a significant increase during the 48 months of maturation. The total amino acid content of the anchovy sauce increased from 24 to …

Gluten-Free Alternative Grains: Nutritional Evaluation and Bioactive Compounds

Interest in gluten-free grains is increasing, together with major incidences of celiac disease in the last years. Since to date, knowledge of the nutritional and bioactive compounds profile of alternative gluten-free grains is limited, we evaluated the content of water-soluble (thiamine and riboflavin) and liposoluble vitamins, such as carotenoids and tocols (tocopherols and tocotrienols), of gluten-free minor cereals and also of pseudocereals. The analysed samples showed a high content of bioactive compounds

Performance of Tintilia grapevine (Vitis Vinifera L.) under summer pruning treatments

Tintilia is an historical grapevine from Molise Region, in South eastern Italy. To increase the oenological potential of this grapevine it is necessary to take part with specific treatments and above all to study the influence of summer pruning on quality grape. So the experimental design was defined with 3 different treatments: untrimmed and unthinned (control); trimmed and unthinned; untrimmed and thinned. The treatments has shown that quality of grape, during ripening and at harvest, is not significantly different between trimmed or thinned vines. The trimmed plants have presented an advantageous leaf-fruit ratio, balancing the high production by a subsequent lateral regrowth which impro…

Analysis of aroma compounds of nine autochthonous and non-autochthonous loquat cultivars grown in Sicily

Loquat cultivation in Sicily is mainly based on nonnative cultivars and local ecotypes characterized by high nutraceutical value and appreciable physicochemical characteristics. Increased interest in commercial loquat production has increased the intention to provide premium quality loquat cultivars that include volatile substances capable of conditioning the sensorial properties and, therefore, the acceptability of fruits by consumers. This study determined the content of volatile compounds in nonnative and local loquat fruits grown in Sicily. Analyses were performed on five international cultivars and four local cultivars.

Effetto dell’invecchiamento sul colore del vino “Tintilia”

PROCESS AND PRODUCT OPTIMIZATION IN THE ARTISANAL PRODUCTION OF SICILIAN COFFE GELATO

The production of artisan gelato has always been a very important sector for the Italian economy, the aim of this work is to highlight the peculiarity of production in Sicily, in synergy with a young economic reality and the production reality that is expanding Gelateria Cappadonia, Caffè Morettino Srl Palermo and the academic world. The aim of this research is to solve the color change during the production of artisan coffee gelato.

Evaluation of carotenoids and furosine content in air dried carrots and parsnips pre-treated with pulsed electric field (PEF)

Carrot and parsnip slices were subjected to hot drying at 50, 60 and 70 °C with or without pulsed electric field (PEF) pre-treatment at 0.9 kV/cm and 1000 and 10,000 pulses. The effect of drying on processed samples was assessed by analysis of carotenoids, the furosine value, total phenols and the Whiteness Index (WI). PEF pre-treatment is effective in reducing drying times, but the degree of cellular breakdown makes the compounds more susceptible to chemical and enzymatic reactions. In our condition PEF pre-treatment increased the carotenoid degradation and promoted the Maillard reaction above all at the highest temperature of 70 °C. The assessment of carotenoid stability, together with th…

Effect of Pulsed Electric Field Pretreatment on Drying Kinetics, Color, and Texture of Parsnip and Carrot.

The aim of the study was to evaluate the effect of pulsed electric field (PEF) pretreatment on drying kinetics and on color and textural changes in sliced parsnip and carrot. Cell disintegration index measured in parsnips after PEF pretreatment significantly differed from the ones measured for carrots and, consequently, the reduction of the time needed to dry both samples to a final moisture content up to 5% (wet basis). The drying time of the PEF pretreated parsnip was reduced by up to 28% at 70 °C and by up to 21% at 60 °C in carrot, in comparison to untreated samples. The PEF pretreatment influenced the effective diffusivity of water into the samples going from 50 °C to 70 °C: in carrots…

Infrared thermography assisted control for apples microwave drying

A microwave based system was developed for drying of apple slices while on-line controlling their temperatures. An infrared thermography assisted control system allowed to realize temperature control by detecting the instantaneous maximum temperature among the samples under test instead of a chosen slice. The effectiveness of the system at hand in realizing temperature control both in space and in time was proven for three temperatures: 55, 65 and 75 C. Temperature fluctuations became larger both with time increasing and with rising temperature levels thus causing a negative impact on dried fruit quality. In fact apples slices dried at 75 C by microwave showed L⁄ (lightness) and white index…

1H NMR-Based Metabolomics to Assess the Impact of Soil Type on the Chemical Composition of Nero d’Avola Red Wines

: In this study, the soil effect on the micro-component composition of Nero d'Avola wines obtained from different locations was investigated through 1H NMR-based metabolomics. Two different approaches were applied: the targeted (TA) and the non-targeted one (NTA). The former differentiated the wines by profiling (i.e., by identifying and quantifying) a number of different metabolites. The latter provided wine fingerprinting by processing the entire spectra with multivariate statistical analysis. NTA also allowed investigation of the hydrogen bond network inside wines via the analysis of 1H NMR chemical shift dispersions. Results showed that the differences among wines were due not only to t…

Physical pre-treatment of plums (Prunus domestica). Part 1. Modelling the kinetics of drying

An alternative physical method for enhancing the drying rate of plums is proposed. It consists of the superficial abrasion of the plums' peel using an inert abrasive material to remove the cuticular waxy layer, the limiting factor for moisture loss. The physical pre-treatment was compared with a chemical treatment in which the plums were dipped into a solution of ethyl oleate. The drying kinetics of the above samples, including the untreated one, were reconstructed by using a mathematical model. The drying process, carried out at 60 C to reduce the prunes' quality loss, showed the great capability of both pre-treatments to enhance water diffusivity in the plum peel with respect to the untre…

Process’ improvement of smoked seabream fillets (Sparus aurata)

EVOLUZIONE DEI CAROTENOIDI NEL CORSO DELLA MATURAZIONE DI UVE TINTILIA

I carotenoidi presenti nelle uve, principalmente luteina e -carotene, sono importanti precursori di aromi caratteristici, appartenenti alla classe dei C13-norisoprenoidi. Tali composti sono di grande interesse per la loro bassa soglia olfattiva e perché contribuiscono in modo significativo alla qualità e tipicità dei vini. Nella presente nota si è valutata l’evoluzione dei carotenoidi nel corso della maturazione di uve Tintilia, vitigno fortemente legato al territorio della regione Molise, in relazione alla forma di allevamento. La forma di allevamento a Guyot, rispetto al cordone speronato, ha favorito un maggior accumulo di sostanze polifenoliche, antocianiche e di carotenoidi nelle uve.…

Valutazione della riduzione di ocratossina A dai vini rossi mediante utilizzo di coadiuvanti tecnologici

Frigoconservazione dei frutti di fico (Ficus Carica L.) in film semipermeabili.

Conservazione dei piccoli frutti mediante film ed adsorbenti

Polyphenols, methylxanthines, fatty acids and minerals in cocoa beans and cocoa products

In this study, the nutritional profile and some health benefit of three cocoa bean samples of different origins, including Perù, Ecuador (Criollo) and Ghana (Hybrid) and five samples of cocoa products from Criollo variety at different percentage of cocoa solids (from 70 to 100%), are investigated. The Ecuadorian beans were of the same batch used to obtain the chocolate samples (70% cocoa solids) by processing without conching. All samples were analyzed for their proximate composition, mineral content, fatty acids, total polyphenols, catechin, epicathechin theobromine and caffeine. Fatty acid profiles of the cocoa products were quite similar to those obtained in cocoa beans. The atherogenici…

A procedure to control surface drying for improving citrus shelf life

Prove di essiccazione di prugne con trattamenti innovativi

Comparing different processing methods in apple slice drying. Part 2 solid-state Fast Field Cycling 1H-NMR relaxation properties, shrinkage and changes in volatile compounds

The objective of this paper was to study the effects of different drying methods that are: microwave (MW), hot air (HA) and a combination of both (HY), on the 1H-NMR relaxation properties, shrinkage and volatile compounds of Golden Delicious apple slices. Fast field cycling NMR relaxometry reveals that the HA samples dried at different temperatures (65 and 75 °C) appear to contain less restrained water as compared to the sample obtained by MW heating at the same temperatures. In fact, the longitudinal relaxation rates (T1) of the water molecules in the HA dried slices resulted shorter than those measured for the MW dried samples, thereby revealing that in the MW slices, water molecules beha…

Differentiation among dairy products by combination of fast field cycling NMR relaxometry data and chemometrics

A set of commercial milk and Sicilian cheeses was analysed by a combination of fast field cycling (FFC) nuclear magnetic resonance (NMR) relaxometry and chemometrics. The NMR dispersion (NMRD) curves were successfully analysed with a mathematical model applied on Parmigiano-Reggiano (PR) cheese. Regression parameters were led back to the molecular components of cheeses (water trapped in casein micelles, proteins and fats) and milk samples (water belonging to hydration shells around dispersed colloidal particles of different sizes and bulk water). The application of chemometric analysis on relaxometric data enabled differentiating milk from cheeses and revealing differences within the two sa…

A multivariate statistical and relaxometry approach to study the provenance and traceability of dairy products

A procedure to achieve fine control in MW processing of foods

Abstract A two-dimensional analytical model for predicting the unsteady temperature field in a cylindrical shaped body affected by spatially varying heat generation is presented. The dimensionless problem is solved analytically by using both partial solutions and the variation of parameters techniques. Having in mind industrial microwave heating for food pasteurization, the easy-to-handle solution is used to confirm the intrinsic lack of spatial uniformity of such a treatment in comparison to the traditional one. From an experimental point of view, a batch pasteurization treatment was realized to compare the effect of two different control techniques both based on IR thermography readout: t…

Drying of plums

Plums, although largely consumed as produce, are also used in many commodities and are frequently dried to extend their shelf-life. In this chapter, a math. model of the drying process of plums will be described, as well as an effective procedure to evaluate the model parameters (such as the mass diffusivity in the skin and pulp) from exptl. data. For parameter estn. the benefits of data from samples with no skin are shown. Because the waxy skin layer significantly slows down the moisture transfer to the plum surface, different plum skin pretreatments, recently proposed, are analyzed Finally, the main nutritional and sensorial changes in the plums due to different pretreatments in the dryin…

Drying kinetics and physico-chemical quality of mango slices

Mango (Mangifera indica L.) is an important tropical fruit consumed worldwide and grown in Italy only in Sicily, where the areas of the Tyrrhenian coast have proved to be suitable to produce valuable fruits. Mango fruit has a pleasant aroma and taste, which are important qualities for consumer’s sensorial acceptance. However, they are highly perishable, prone to progressive undesired changes if stored untreated, resulting in around 25% postharvest losses, which is further increased during storage and transportation. An alternative for reducing the above-mentioned undesired changes is the dehydration of the cut fruit, which reduce the fruit water activity, thereby avoiding the deteriorative …

Physical and chemical changes in minimally processed green asparagus during cold-storage

The purpose of this research is to study effects of an innovative packaging method on the shelf-life of minimally processed green asparagus. The physical-chemical parameters analyzed (weight loss, colour, texture, chlorophyll and citric acid), and monitored by untrained panellists during the cold storage period at 6 degrees C, showed that pairing of a semi-permeable film with an adsorbent material and immersion in ascorbic acid solution were able to extend the shelf-life of green asparagus. Also, on the basis of the results obtained, a study of the chlorophyll and toughness degradation kinetics of green asparagus was conducted during cold storage. These data showed the toughening of asparag…

Evolution of Carotenoids, Sensory Profiles and Volatile Compounds in Microwave-Dried Fruits of Three Different Loquat Cultivars (Eriobotrya japonica Lindl.)

The consumption of loquat fruits is highly appreciated for their carotenoid content and valuable sensory notes, but it is limited due to the low shelf-life. An on-line temperature controlled microwave system based on infrared thermography was used to dry three different loquat cultivar at 60 °C. The time to reach the target value of 23% moisture content was about 105 min in Claudia fruits and 162 min in Virticchiara and Peluche. Seven carotenoids were identified in loquat fruits, among these the major were all-trans-β-carotene in Virticchiara and Claudia. Virticchiara had the major total carotenoid content (206 μg/g dry basis), followed by Peluche (158 μg/g d.b.) and Claudia (41 μg/g d.b.).…

Extraction of wheat germ oil by supercritical CO2 : Oil and defatted cake characterization

In this paper the working conditions for the extraction of wheat germ oil in a supercritical CO2 pilot plant of 1-L extraction capacity were studied. The best conditions were: pressure, 38 MPa; temperature, 55degreesC; wheat germ particle size, about 0.35 mm; CO2 flow rate, 1.5 L min(-1). These conditions gave yields of about 92% of total oil after 3 h of processing. The obtained oils and the partially defatted cake were investigated with regard to their FA, tocol (tocopherol and tocotrienol), carotenoid, and sterol compositions and to their quality characteristics (FFA, PV, para-anisidine value, and color of the by-product). Moreover, the oil quality was evaluated in relation to the progre…

The effect of abrasive pretreatment on the drying kinetics and phenolic compounds in goji berries ( Lycium barbarum L.)

The paper investigated the effect of a physical surface abrasion of goji berries on drying kinetics and the evolution of phenolic compounds at 323, 333, and 343 K. A diffusion model was developed to describe the drying process. The effective diffusion coefficient estimated by the model ranged from 7.5 × 10–9 to 4.2 × 10–8 m2/s for cylinder and 2.0 × 10–9 to 1.15 × 10–8 m2/s for sphere for untreated samples (UTR). Higher values were found for treated samples (TR) (from 2.50 × 10–8 to 1.20 × 10–7 m2/s for cylinder and 8.0 × 10–9 to 2.70 × 10–8 m2/s for sphere). For the UTR samples, the values of activation energy were found to be 79.5 and 80.8 kJ/mol, respectively, in the cylinder and sphere …

Tomato peel drying and carotenoids stability of the extracts

Summary Tomato peels were firstly dried by different methods (hot air, freeze-drying, and fluidized bed drying) to evaluate the recovery of lycopene, β-carotene and DPPH radical scavenging activity. Comparison of the results showed that hot air drying at 50 °C was a suitable method and alternative to freeze-drying to preserve carotenoids compounds and antioxidant activity in tomato peels. Then, ethanol/ethyl acetate (1:1) extracts from tomato peel, previously dried at 50 °C by hot air, were submitted to heat (100 °C) and light treatment (1000 lumen) to evaluate their stability as natural food dyes. Heating of the extracts caused a progressive reduction of total carotenoids, up to about 30% …

Bioactive Compounds in Wild Asteraceae Edible Plants Consumed in the Mediterranean Diet

Three wild edible plant species belonging to the Asteraceae family, Crepis vesicaria L. (s.l.), Sonchus asper (L.) Hill s.l., and Sonchus oleraceus L., usually consumed in the Mediterranean diet, were tested for their nutritional composition and content of carotenoids, tocols, thiamine and riboflavin. Low amounts of thiamine and riboflavin were found. All species were sources of xanthophylls (violaxanthin, neoxanthin, lutein, zeaxanthin and β-cryptoxanthin) and carotenes (α-carotene, β-carotene, 9-cis-β-carotene and 13-cis-β-carotene). Lutein accounted for the highest content (about 4 mg/100 g). They had good tocol amounts, in particular α-tocopherol (about 2–3 mg/100 g). Taking into accoun…

Effects of drying temperatures on physico-chemical properties of dried and rehydrated chestnuts (Castanea sativa)

This work evaluated the effects of two drying temperatures (40 and 60 degreesC) on some physical and chemical properties of chestnuts, both dried and after their rehydration using steam at 100 degreesC. The morphological characteristics of fresh starch granules were characterized by a round or oval shape, with diameter length ranging from 3.0. to 15.0 mum. After drying and rehydration, the granules appeared more shapeless and the surfaces were quite rough. The changes also caused more of the open pore volume fraction in samples dried at 60 degreesC, than in those dried at 40 degreesC and, much more, than the fresh samples. Also, calorimetric behaviour, starch and simple sugar changes after …

I composti fenolici di oli extra vergine di oliva e la percezione delle sensazioni di amaro e piccante

Effect of a physical pre-treatment and drying on carotenoids of goji berries ( Lycium barbarum L.)

In order to evaluate the influence of an abrasive pre-treatment and drying at 50 °C, 60 °C, 70 °C of goji fruits (Lycium barbarum L.), changes in colour and carotenoids were studied. An extraction method was modified and adapted to assay the main carotenoid esters and saponified carotenoids of goji berries, before and after treatments. Goji berries were confirmed as a high source of zeaxanthin, with zeaxanthin-dipalmitate at about 2 g/kg dry weight. The reliability of the analytical method was confirmed by the high quantitative recoveries, about 100%, a higher repeatability than reference methods and a good reproducibility (lower than 5%). After drying, significant but small carotenoid loss…

Effect of pretreatments and drying processo on health-promoting components of goji berries

Drying is one of the most common preservation methods used to extend the shelf life of fruits and vegetables by reducing water content so as to prevent the growth and reproduction of microorganisms and to inactivate many of the moisture-mediated alterative reactions. Goji berries are mainly consumed dried. Several methods can be used to dry goji berries, such as sun drying, hot air drying, vacuum drying, and freeze drying. In this chapter the most used pre-treatment and drying processes found in literature on goji berries are described, together with their effect on their health promoting components, such as carotenoids, tocols, vitamin C, flavonoids and phenols. Moreover the effect of diff…

Influence of pre-fermentative addition of aqueous solution tannins extracted from oak wood (Quercus petraea) on the composition of Grillo wines

AbstractIn this research, the chemical characterization of fixed and volatile compounds of two different tannins in aqueous solution (Pratiko® L-Harvest and L-Fruit) extracted from oak wood, has been studied. The influence of the above tannins, at different concentrations, on the alcoholic fermentation kinetics and on the composition and sensorial characteristics of a white wine were then evaluated. The wines added tannins in aqueous solution compared to control wines showed significant differences in fixed compounds (colloids, polyphenols and ellagitannins) and volatile compounds (phenolic aldehydes, volatile phenols, furanic and piranic compounds). The differences of aqueous solution tann…

Ultrafiltration of water buffalo whey: peformance and modeling of a tubular ceramic module

Caratteristiche di qualità di pesche allo sciroppo: valutazione dell’impiego di trealosio nella formulazione dello sciroppo di colmatura.

The importance of wine attributes for purchase decisions: A study of Italian consumers’ perception

"The importance of extrinsic and intrinsic attributes of wine for purchase decisions is the object of a lively debate. As a matter of fact, in recent decades, the shift of consumption motivations from nutritional purposes to drinking for pleasure has caused a persistent decrease in the overall demand. However, the increasing number of product varieties and brands of domestic and imported wine, as well as the increased diversity in wine styles and prices, make the identification of wine purchase drivers difficult. This article investigates the importance of product attributes for Italian consumers when choosing wine. Specifically, a class of statistical models for ordinal data, namely CUB, i…

Trattamenti con CO2 per prolungare la frigoconservazione di uva da tavola biologica

Comparing different processing methods in apple slice drying. Part 1. Performance of microwave, hot air and hybrid methods at constant temperatures

The drying curves, energy efficiency and colour variations of sliced apples dried at various temperatures and using different techniques were evaluated, i.e. microwave (35, 55 and 65 °C), hot air (35, 55, 65 and 75 °C) and combination of both (65 °C). The microwave (MW) tests also included comparison between air recirculation and continuous inlet of fresh air. Each drying method was evaluated at a fixed temperature level by means of a control system based on infrared thermography. The time required to complete the drying process at 65 °C varied from about 44 min for MW with fresh air ventilation (double with air recirculation), to 122 min for hybrid heating and 238 min for hot air. Drying k…

Effect of abrasive pretreatment on hot dried goji berry

Goji (Lycium barbarum L.) is a Solanaceous deciduous shrub that grows in China, Tibet and other parts of Asia. Nowadays, goji berries are known as being very rich in nutrients with high antioxidant capacity, fact for which they were included in the novel category of “superfruits”. Goji berries contain high amounts of antioxidants, carotenoids, vitamin A and zeaxanthin. Most of goji berries produced are dried because they are very delicate fruits. Drying process improves fruit stability, since it decreases considerably the water activity of the food, reduces microbiological and enzymatic activity and minimizes physical and chemical reactions during storage. However, drying of goji berries ca…

Production of functional probiotic, prebiotic, and synbiotic ice creams

In this work, 3 types of ice cream were produced: a probiotic ice cream produced by adding potentially probiotic microorganisms such as Lactobacillus casei and Lactobacillus rhamnosus; a prebiotic ice cream produced by adding inulin, a prebiotic substrate; and a synbiotic ice cream produced by adding probiotic microorganisms and inulin in combination. In addition to microbial counts, pH, acidity, and physical and functional properties of the ice creams were evaluated. The experimental ice creams preserved the probiotic bacteria and had counts of viable lactic acid bacteria, after frozen storage that met the minimum required to achieve probiotic effects. Moreover; most of the ice creams show…

Effects of an innovative dipping treatment on the cold storage of minimally processed Annurca apples

The effect of trehalose as an edible coating on minimally processed Annurca apple slices was studied during cold storage. The edible coating was prepared by dipping the fruit in a solution containing trehalose at 0.8%, sucrose at 1.0% and sodium chloride at 0.1%. During storage at 6 degrees C the following parameters were monitored: weight loss, colour (hue angle (h degrees) and whitening index (WI)), firmness, malic and ascorbic acids, polyphenol content.. microstructure by scanning electron microscopy (SEM) and microbial count. The results showed that such a coating reduced the browning phenomena; in fact the WI and h degrees values were significantly lower in coated samples than untreate…

Microencapsulation of Phenolic Extracts from Cocoa Shells to Enrich Chocolate Bars

AbstractCocoa bean shells were subjected to green extraction technologies, based on the absence of toxic organic solvents, to recover polyphenols; the extract was then encapsulated using a spray dryer and maltodextrin as coating agent. The best conditions observed in the spray drying tests (core-to-coating ratio 1:5; inlet temperature 150 °C; flow rate 6 ml min−1) were applied to produce the microcapsules used to enrich the same cocoa mass as the shells and processed for the preparation of the chocolate bars. Sensory analysis showed no significant differences between enriched chocolate bar and the unenriched reference one, except for the appearance. Both samples were then subjected to accel…

Effect of alginate-based coating charged with hydroxyapatite and quercetin on colour, firmness, sugars and volatile compounds of fresh cut papaya during cold storage

AbstractActive alginate-based coatings with quercetin glycoside and complexes of hydroxyapatite/quercetin-glycoside were used to study the shelf life of fresh cut papaya stored at 6 °C. Hydroxyapatite was used as a carrier for the release of the bioactive compound. The parameters considered affecting the quality of the fruit during storage were weight loss, color, texture, sugars and volatile compounds. Active coatings with hydroxyapatite and quercetin glycoside proved a higher capacity to slow down the degradation phenomena studied, showing less weight loss, a lower reduction in glucose and fructose, as well as better firmness, than the other samples after 14 days of cold storage. Benzyl i…

Volatile Compounds in Red Wines Processed on an Industrial Scale by Short Pre-fermentative Cold Maceration

Nero d’Avola and Shiraz grapes were subjected to pre-fermentative cold maceration at 4°C for about 24 h in industrial winemaking, in order to evaluate the effects of the pre-treatment on aroma profile. The volatile compounds were identified by gas chromatography-mass spectrometry and grouped into 14 chemical families 4 and 9 months after bottling. Principal components analysis (PCA) plots of the volatile compounds showed clear separation among wines from the Shiraz and Nero d’Avola varieties. For instance, Shiraz wines were characterized along the PC1 axe by esters of organic acids, norisoprenoids and C6 alcohols, while Nero d’Avola wines were characterized by acetates and monoterpenic oxid…

Chemical composition and microencapsulation suitability of sumac (Rhus coriaria L.) fruit extract

Sumac (Rhus coriaria L.), a spice obtained by grinding whole sumac berries, is a complex natural product with a plethora of biological activities that can be favorably explored in nutraceutical and pharmaceutical fields. Sicilian sumac is herein chemically investigated by means of a combined NMR/HR MS-based profiling. A hydroalcoholic extract was prepared and its complexity unraveled following fractionation in an alcoholic and an aqueous fraction. The 1H-NMR spectrum of this latter fraction was dominated by the signals of gallic acid and its derivatives, whereas HR MS and HR MS/MS analyses highlighted the diversity in malic acid derivatives. Gallotannins and galloyl flavonol glycosides with…

A statistical analysis of consumers’ perception of wine attributes

"\"Summary: The importance of extrinsic and intrinsic attributes of wine for consumer. purchase decision is object of a lively debate. This work provides some insights into the. problem by analyzing data from a survey on consumers’ perceptions using CUB models.\""

Influence of different dehydration levels on volatile profiles, phenolic contents and skin hardness of alkaline pre-treated grapes cv Muscat of Alexandria (Vitis vinifera L.)

A dehydration experiment was carried out on Vitis vinifera L. cv Muscat of Alexandria (synonym Zibibbo) following the process for the production of renowned special dessert wines produced on Pantelleria island (Sicily, Italy). Harvested berries were pre-treated in a sodium hydroxide dipping solution (45 g/L, dipped for 185 s, 25 &deg

Effetti delle temperature di essiccazione sulle proprietà fisico-chimiche delle castagne.

Modelling convective and microwave drying of potato slices

Evolution of phenolic compounds virgin olive oil during storage

Phenolic compounds are of fundamental importance to the shelf life of virgin olive oils because of their antioxidative properties. In this paper, the evolution of simple and complex olive oil phenols during 18 mon of storage is studied by high-performance liquid chromatography (HPLC) analysis. The olive oils under examination were from various olive cultivars, harvested in two sectors in the same region at different stages of ripeness. The findings indicate that it is not the variety but rather the ripeness of the olives and the soil and climate that influence the phenol composition of virgin olive oil. In addition, a positive correlation was found between the age of the oils and the tyroso…

Effect of pH on malolactic fermentation in southern Italian wines

This study investigated the influence of pH on malolactic fermentation (MLF) in white wines (adjusted to pH 3.2, 3.4 and 3.8, respectively) from Falanghina grapes and red wines (adjusted to pH 3.4 and 3.8, respectively) from Tintilia grapes. The wines were inoculated with Oenococcus oeni and Lactobacillus plantarum strains, and a mix of them (50:50), in red Tintilia only. The time required to complete MLF in wines from white Falanghina grapes at pH 3.4 and 3.8 was lower with O. oeni, while MLF did not occur at pH 3.2. In red Tintilia, MLF was always completed within 35 days; at high pH (3.8) a significant increase in histamine was detected, while the decrease in citric acid concentration ca…

Influence of mode stirrer and air renewal on controlled microwave drying of sliced zucchini

An on-line temperature-controlled microwave (MW) system, based on infrared thermography, was developed for drying zucchini slices. Moreover, the effects of different configurations, including turntable rotation, mode stirrer and air renewal, alone or in combination, on drying kinetics and quality of dried product were evaluated. The combination of stirrer and air renewal reduced the drying time of zucchini slices by about 48% with respect to the basic configuration and by 22% with respect to air renewal only. The lowest oscillation of temperatures about the fixed level (65 °C) was found when operating with the stirrer mode, because of the improved uniformity of the MW distribution. The sa…

Effect of a novel physical pretreatment process on the drying kinetics of seedless grapes

In this paper an alternative physical method for enhancing the drying rate of seedless grapes is proposed. It consists of the superficial abrasion of the grape peel using an inert abrasive material. The effectiveness of this novel process was compared to that of the traditional ethyl oleate dipping process by analysing not only their respective drying times, but also the peel surfaces by scanning electron microscopy. Moreover, the drying kinetics of the above two treatments was reconstructed by using a mathematical model in which the grape pretreatment used was assumed to affect the water diffusivity in the grape peel, but not in the grape pulp. Even though the abrasion method was found to …

The quality of orange juice

Mild processing technologies allow to obtain OJ available year-round, with characteristics closer to those of fresh orange, namely for its content in substances exhibiting free radical scavenging and antioxidant activities. These healthy components, mainly vitamin C, carotenoids and flavonoids, exhibit different absorption kinetics, bioavailability and antiradical mechanisms. Anyway, there is greater absorption of these nutrients when taken not as singly as supplements, but when consumed in minimally processed fruit, such as OJ, in which they naturally appear along with all the other biologically active phytonutrients that citrus fruits contain. Type of processing, packaging and storage con…

Kinetics of carotenoids degradation and furosine formation in dried apricots (Prunus armeniaca L.)

Abstract The kinetics of carotenoid and color degradation, as well as furosine formation, were investigated in apricot fruits during convective heating at 50, 60 and 70 °C. Degradation of carotenoids and color, expressed as total color difference (TCD), followed a first and zero order kinetic, respectively. The activation energy (Ea) for carotenoids degradation ranged from 73.7 kJ/mol for 13- cis -β-carotene to 120.7 kJ/mol for lutein, being about 91 kJ/mol for all- trans -β-carotene. Violaxanthin and anteraxanthin were the most susceptible to thermal treatment. The furosine evolution was fitted at zero order kinetic model. The Ea for furosine formation was found to be 83.3 kJ/mol and the Q…

Trattamenti con CO2 per prolungare la frigoconservazione di uva da tavola (cv.Italia).

Influence of Variety and Maturity Stage on Sterolic Composition of Virgin Olive Oil from Central-Western Sicily

Olive oil is one of the most important food products throughout the Mediterranean Basin due to its high nutritional and dietetic value. In recent years, there has been increased interest in the sterols of olive oil for their health benefts and their importance to virgin olive oil quality regulation. The impact of sterols on the human health is proved by several studies, showing that a suffcient quantity of β-sitosterol inhibits the intestinal absorption of LDL-cholesterol. In olive oil the phytosterol concentration ranges from 800 to 2600 mg kg-1. Sterol esters evaluation has been proposed as useful parameter in studies related to varietal and geographical discrimination. Cultivar and matur…

Mineral essential elements for nutrition in different chocolate products

In this work, the essential mineral nutritional elements in cocoa beans, in chocolates at different cocoa percentage (60,70,80 and 90%) and in milk chocolate are evaluated. Dark chocolates are confirmed as an excellent source of magnesium (252.2 mg/100 g) and iron (10.9 mg/100 g): in chocolate containing 90% cocoa, their content corresponds to, respectively, 67.0% and 80.3 of Nutrient Reference Values (NRV) in the European Union. The chocolate containing 90% cocoa is also a good source of zinc (3.5 mg/100 g), which is important for the immune system, and selenium (0.1 mg/100 g). Three main components suitable to explain the mineral concentrations are analyzed by factor analysis. The compone…

Physical pre-treatment of plums (Prunus domestica). Part 2. Effect on the quality characteristics of different prune cultivars

The effects of an alternative physical pre-treatment for enhancing the drying rate of different plums (Stanley, Angeleno(R), and Empress), are evaluated by means of the principal chemical parameters and by skin colour. The pre-treatment consists of the superficial abrasion of the plums' peels using an inert abrasive material to remove the cuticular waxy layer, the limiting factor for moisture loss. The drying process was carried out at 60 C to reduce the plums' quality loss, the latter being assessed by analysing the changes in skin colour, sugars by HPLC, total phenols, total anthocyanins, and reactive substances to the vanillin-HCl reagent. The proposed physical pre-treatment, without sig…

Fast field cycling NMR relaxometry as a tool to monitor Parmigiano Reggiano cheese ripening.

Abstract It is widely recognized that the longer the ageing, the more valuable Parmigiano Reggiano (PR) cheese becomes, due to the improvement of its sensorial and nutritional properties. Up to now, the evaluation of PR properties has been performed on samples mainly aged up to 40 months. For this reason, this study was aimed at collecting information about the chemical-physical characteristics of PR cheeses after ageing at 24, 48 and 84 months. The basic analyses on water amount, protein content and volatile organic compounds (VOC) revealed that PR ageing is associated to the decomposition of the organic components into smaller units. This drives water molecules closer to the aforementione…

Oli extravergine d'oliva: un indice di predizione della stabilita' alla conservazione

Drying rate control in microwave assisted processing of sliced apples

The most enhanced microwave systems for the preparation of quality-dehydrated fruits continuously adjust the power level in order to maintain the product temperature above a target value. As a result, typical drying curves that exhibit high drying rates in the middle stage are obtained. This can often lead to quality damage or undesirable changes on food colour and texture. In response to these issues, a microwave system is proposed that can realise drying processes keeping drying rates constant. This approach required a continuous temperature adjustment of the apple slices under test, whose temperature was detected by a computer-aided infrared thermography system. Since temperature correct…

Degradation of Carotenoids in Apricot (Prunus armeniaca L.) During Drying Process

"Carotenoids are natural compounds whose nutritional importance comes from the provitamin A activity of some of them and their protection against several serious human disorders. The degradation of carotenoids was investigated during apricot drying by microwave and convective hot-air at 60 and 70 A degrees C. Seven carotenoids were identified: antheraxanthin, lutein, zeaxanthin, beta-cryptoxanthin, 13-cis-beta-carotene, all-trans-beta-carotene and 9-cis-beta-carotene; among these, all-trans-beta-carotene was found to be about 50 % of total carotenoids. First-order kinetic models were found to better describe all-trans-beta-carotene reduction during drying, with a degradation rate constant (…

Produzione di concentrati proteici da siero di latte bufalino/Water buffalo whey protein concentrate production

The technical feasibility of the recovery of whey protein from water buffalo whey via spiralwound microfiltration (MF) and ultrafiltration (UF) membranes was assessed in the pilot-plant scale. The process tested consisted of preliminary whey centrifugation to remove fat and minimise membrane reversible fouling. By combining a UF step with two subsequent diafiltration cycles, it was possible to obtain buffalo whey protein concentrates with a total protein content of 67.5% (w/w).

Alginate-based coatings charged with hydroxyapatite and quercetin for fresh-cut papaya shelf life

In this study, the effect of alginate-based coatings charged with quercetin glycoside compounds and hydroxyapatite/quercetin glycoside compounds (HA/QUE) on the microbiological quality, and on bioactive compounds of fresh-cut papaya, was evaluated for 14 days at 6 degrees C. Alginate coatings with hydroxyapatite/quercetin showed a high capability to slow down the growth of all microbiological parameters investigated. At the end of cold storage, the total bacteria count in papaya samples covered with HA/QUE alginate coating was 4.8 log CFU g(-1) which is significantly lower (P < 0.05) than 8.3 log CFU g(-1) for uncoated samples. Total carotenoids' percentage decrease, at the end of storag…

Degradation of carotenoids in orange juice during microwave heating

Degradation of carotenoids in orange juice was monitored during microwave (MW) heating at different time/temperature conditions. Various carotenoids were identified and quantified by HPLC. Degradation rate of carotenoids was influenced by MW heating temperatures: at 60 degrees C and 70 degrees C for 10 min violaxanthin and antheraxanthin were the compounds most unstable, while lutein and provitamin A carotenoids were more stable. At 85 degrees C a decrease of about 50% was observed for almost all carotenoids after 1 min of MW heating. Temperature sensitivity (z value) for total carotenoids was 14.2 degrees C, for single compounds z values ranged between 10.9 degrees C for beta-carotene and …

A mathematical model of mass transfer in spherical geometry: plum (Prunus domestica) drying

In this paper the analytical solution of a mathematical model of mass transfer in spherical geometry is presented for boundary conditions useful for simulating drying processes of fruit with near spherical stones. This model is applied to analyse the efficiency of a new pre-treatment for a prune drying processes. The new proposed physical abrasion pre-treatment increases the plum drying rate at 60 degreesC. The mathematical model here presented allows a complete comparison of the experimental results obtained with this pre-treatment and with traditional ones. In particular the greater efficiency of the new physical pre-treatment appears to be due to the enhancement of the water diffusivity …

Physicochemical and sensory fruit characteristics of two sweet cherry cultivars after cool storage

Physicochemical and sensory fruit characteristics were studied to assess the effects of cool storage on quality attributes of sweet cherries of the Sciazza variety, widespread in the Campania region and Ferrovia variety, marketed in Italy and abroad. The major sugar and organic acid constituents, anthocyanin composition, colour (CIE L*, a*, b*), firmness, volatile neo-formation compounds (acetaldehyde, ethanol and methanol) and sensory attributes were determined at harvest and after 15 days of fruit storage at 1 degreesC and 95% RH. The ANOVA and PCA plots showed that both cherry varieties and storage conditions affected sensory/chemical quality but the variation caused by cool storage seem…

Relationship between phenolic compounds in olives and oxidative stability of related oils

Quality and volatile compounds in red wine at different degrees of dealcoholization by membrane process

This study investigated the effect of different degrees of dealcoholization on volatile compounds, phenols and sensory characteristics of red wine (cv. Montepulciano d’Abruzzo). The wine with an initial alcohol content of 13.2% v/v was partially dealcoholized by membrane process with a decrease of alcohol degree as follows: − 4.9; − 6.3; − 7.8, − 9.2 and − 10.5% v/v. Osmotic distillation has proved effective in preserving a satisfactory odorous profile, as samples with an alcohol residue of 8.3% v/v (− 4.9%) and 6.9% v/v (− 6.3%) showed good esters retention: more than 84% and 82%, respectively. Similarly, colour and taste, evaluated by flavonoids and phenolic compounds, remained almost unc…

Effect on Orange Juice of Batch Pasteurization in an Improved Pilot-Scale Microwave Oven

The effects on orange juice batch pasteurization in an improved pilot-scale microwave (MW) oven was evaluated by monitoring pectin methyl-esterase (PME) activity, color, carotenoid compounds and vitamin C content. Trials were performed on stirred orange juice heated at different temperatures (60, 70, 75, and 85 degrees C) during batch process. MW pilot plant allowed real-time temperature control of samples using proportional integrative derivative (PID) techniques based on the infrared thermography temperature read-out. The inactivation of heat sensitive fraction of PME, that verifies orange juice pasteurization, showed a z-value of 22.1 degrees C. Carotenoid content, responsible for sensor…

Utilizzo di microrganismi probiotici e di inulina per la produzione di gelato ad alta valenza funzionale

Effects of microwave pasteurization on orange juice quality

Evolution of Carotenoid Content, Antioxidant Activity and Volatiles Compounds in Dried Mango Fruits (Mangifera Indica L.)

The aim of this research was to study the evolution of carotenoid compounds, antioxidant &beta

Compositions and Sensory Characterization of Olive Oils from CentralWestern Sicily

In Sicily, olive has been cultivated since ancient times and its germplasm is characterized by a wide genetic diversity that could be related to its domestication and spread in ancient times, and to some reproductive biological peculiarities as self-incompatibility. In this research, EVOO of Sicilian heritage such as Nocellara del Belice, Biancolilla, Biancolilla centinara and Passulunara, was been investigated. The assessment regards main chemical-physical parameters and sensory profles, based on the olfactory and gustatory characteristics. Samples were obtained from Bona Furtuna farm (Corleone, C-W Sicily), equipped with a continuous two and half phases cold extraction system. Results sho…

Effects of microwave and hot-air drying methods on colour, β-carotene and radical scavenging activity of apricots

Summary The effects of drying by microwave and convective heating at 60 and 70 °C on colour change, degradation of β-carotene and the 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) scavenging activity of apricots were evaluated. Microwave heating reduced significantly the drying time (up to 25%), if compared with convective one, also owing to the higher temperature reached during the last phase of the process, as monitored by infrared thermography. Colour changes of apricot surface, described with lightness and hue angle, in both drying methods followed a first-order reaction (0.927 ≤ R2 ≤ 0.996). The apricots dried by microwave were less affected by the darkening phenomena. The evolution of …

Effetti di pretrattamenti nel processo di congelamento dei piccoli frutti

Rapid Assessment of Gray Mold (Botrytis cinerea) Infection in Grapes with a Biosensor System

Abstract: Botrytis cinerea is the causative agent of gray mold disease, which causes considerable economic losses to winemakers. The extent of gray mold infection of winegrapes is commonly visually estimated, a method that is prone to assessor bias. Here, we used rapid and simple enzyme-based screening consisting of carbon-electrode, screen-printed amperometric biosensors to estimate gluconic acid and glycerol concentration in winegrapes infected with different degrees of B. cinerea. The lower limits of quantification of the screen-printed amperometric biosensors were 3 mg/L for gluconic acid (corresponding to an infection rate of less than 1%) and 35 mg/L for glycerol; the response times w…

Tecniche di conservazione dell'avocado: combinazione di film polimerici e materiali adsorbenti

Microrganismi probiotici e inulina per la produzione di gelato ad alta valenza funzionale