Search results for "Aliment"
showing 10 items of 1752 documents
Volatile profiles of Sicilian prickly pear (Opuntia ficus indica) by SPME-GC/MS analysis
2005
The aroma compounds present in the headspace of homogenized slurries of fresh prickly pears (Opuntia ficus-indica) from Sicilian cultivars were determined. Solid Phase Microextraction (SPME) followed by Gas-chromatography/Mass Spectrometry (GC/MS) analysis was used to characterize the volatile compounds. The volatile flavour profiles of the three cultivars investigated (red, white and yellow) showed significant differences. The aromatic profile of peeled prickly pears stored for one day was different from the one of the fresh samples, mainly due to the occurrence of some oxidative and hydrolytic reactions
Solubility of Quercetin in Wines
2022
Quercetin solubility at 18 °C and 0 °C was determined in an hydroalcoholic buffer solution with pH 3.20 and in four Italian wines to study the formation of quercetin precipitate mechanism in wines. The wines selected were Barbera 2018 for the typically high content in bisulfite bleachable pigments, red Cirò 2014, for its typically high content of flavonoids, Sangiovese 2014, for the presence of quercetin deposits in bottle, and white Cirò 2018, for the absence of red pigments. All the samples were spiked with 30 mg/L quercetin. The amount of quercetin solubilized at 18 °C and 0 °C in the hydroalcoholic buffer was much lower than in wines, while that solubilised in Barbera was much higher co…
Influence of substrate and temperature on the biodegradation of polyester-based materials: Polylactide and poly(3-hydroxybutyrate-co-3-hydroxyhexanoa…
2020
[EN] The extended use of polymers from renewable resources such as aliphatic polyesters or polyhydroxyalkanoates boosted the necessity to understand their behaviour in an end-of-life scenario. Although they can be degraded in reasonable shorter times than traditional polymers, understanding the degradation mechanisms under dissimilar conditions will contribute to further developments in this field. This work aimed to study the effect of temperature and substrate in the degradation of polylactide (PLA) and poly(3-hydroxybutyrate-co-3-hydroxyhexanoate) (PHBH) in a simulated laboratory scale to ascertain their contribution, separately or in combination. For this purpose, nine parallel degradat…
Poly (lactic acid)/D-limonene/ZnO bio-nanocomposites with antimicrobial properties
2022
[EN] Antimicrobial films of poly (lactic acid) (PLA)/D-limonene/zinc oxide (ZnO)-based bio-nanocomposites were prepared via melt compounding and subsequent thermocompression. D-limonene was incorporated at concentrations of 10 or 20 wt%, and ZnO pure nanoparticles and those organically modified with oleic acid (O-ZnO), with an average diameter of 13.5 nm, were included at concentrations of 3, 5, and 8 wt%. The plasticizing effect of D-Limonene was corroborated by a decrease in the glass transition temperature compared to pure PLA. The presence of ZnO and O-ZnO in the PLA matrix promoted a slight increase in the degree of crystallinity due to its nucleant performance. Although ZnO and O-ZnO …
Over-evaluation of total flavonoids in grape skin extracts containing sulphur dioxide
2015
Abstract Sulphur dioxide (SO 2 ) proved to increase absorbance at 280 nm of grape skin and seed extracts containing it, diluted with ethanol–HCl to assess total flavonoids and anthocyanins in the same analysis. Additional absorbance at 280 nm was also observed in acetone:H 2 O extracts, if the acetone had not completely evaporated before the extracts were diluted with a solvent. Flavonoids were correctly quantified in the extracts when SO 2 or acetone were removed by solid-phase extraction with a C 18 RP as sorbent and methanol as eluting solvent.
Consumi e sostenibilità
2015
La sostenibilità ambientale è la capacità di mantenere nel tempo la qualità e riproducibilità delle risorse naturali, mantenendo le tre principali funzioni dell'ambiente: fornitore di risorse, ricettore dei rifiuti e fonte diretta di utilità. All'interno di un sistema territoriale, rappresenta la capacità di valorizzare l'ambiente come un "elemento distintivo" del territorio, garantendo nel contempo la tutela e il rinnovamento delle risorse naturali e del patrimonio. La sostenibilità ambientale o ecologica richiede la consapevolezza delle risorse naturali, della fragilità dell’ambiente e dell’impatto che hanno su di esso le attività e le decisioni umane. In questa dimensione rientrano gli e…
Immobilisation of yeasts on oak chips or cellulose powder for use in bottle-fermented sparkling wine
2019
[EN] Sparkling wine production comprises two successive fermentations performed by Sacharomyces cerevisiae strains. This research aimed to: develop yeast immobilisation processes on two wine-compatible supports; study the effects of yeast type (IOC 18-2007 and 55A) and the immobilisation support type (oak chips and cellulose powder) on the fermentation kinetics, the deposition rate of lees and the volatile composition of the finished sparkling wine; compare the fermentation parameters of the wines inoculated with immobilised or non-immobilised cells. Proper immobilisation of yeast on oak chips and cellulose powder was demonstrated by electron microscopy. Total sugar consumption occurred in …
Detection and localisation of disulphide bonds in a synthetic peptide reproducing the sequence 1-30 of Par j 1.0101 by electrospray ionisation mass s…
2001
The structural characterisation of a synthetic peptide reproducing the sequence 1–30 of Par j 1.0101, a major allergenic protein present in the pollen of Parietaria judaica, by combined use of chemical and enzymatic cleavage, reversed-phase high-performance liquid chromatography (RP-HPLC) and electrospray ionisation mass spectrometry (ESI-MS), is described. Direct ESI-MS of the synthetic peptide after reaction with methyl iodide showed that the product is a mixture of two peptides: one form in which two out of the four cysteine residues present in the sequence are oxidised and a minor amount of another form in which all the cysteines are fully reduced. It was ascertained, using the combined…
Comprehensive study of the heat resistance of dried Bacillus subtilis spores
2013
In response to starvation, species from the genre Bacillus are able to form metabolicallydormant spores which are very resistant to multiple forms of stress. They are found in quitehigh concentrations in some dried foods which, upon rehydration, may lead to food deterioration or food-borne diseases. Moreover, their destruction is rather difficult and mostof the techniques commonly used to treat dry foods result in a very low spore inactivation.The aim of this work is to better understand the role spore hydration in the inactivation ofdried Bacillus subtilis spores. A fundamental study was conducted using DifferentialScanning Calorimetry pans as reactors to perform a heat treatment in dried …
Photoactivated chlorophyllin-based gelatin films and coatings to prevent microbial contamination of food products
2008
[EN] The aim of this work was to develop antimicrobial photosensitizer-containing edible films and coatings based on gelatin as the polymer matrix. incorporating sodium magnesium chlorophyllin (E-140) and sodium copper chlorophyllin (E-141). Chlorophyllins were incorporated into the gelatin film-forming solution and the inhibiting effect of the cast films was tested against Staphylococcus aureus and Listeria monocytogenes. The results demonstrated that water soluble sodium magnesium chlorophyllin and water soluble sodium copper chlorophyllin reduced the growth of S. aureus and L monocytogenes by 5 log and 4 log respectively. Subsequently, the activity of self-standing films and coatings con…