Summary This study reported the chemical composition, phenolic content, antioxidant and anti‐lipase activity of oregano L ippia essential oils. The major compounds found in oil were γ‐terpinene (32.10%), α‐terpinene (15.10%), p ‐cymene (8.00%) thymol (8.00%). In oil, α‐limonene (76.80%) 1,8‐cineole (4.95%) represented compounds. Oregano had higher content (12.47 mg gallic acid mL −1 ) DPPH scavenging (IC 50 0.357 μg than (7.94 IC 0.400 , respectively). Both oils similar indexes (about 1.2)...

Umami is a fundamental taste, associated with the molecules of monosodium glutamate and other amino acids nucleotides present in many fermented foods beverages, including wine. also plays role flavor enhancer prolongs aftertaste. In this research, aspartate, responsible for umami were quantified Italian still sparkling white wines aged through contact yeasts. The studied from sensory point view to quantify perception relate it parameters. results show that aspartate are studied. However,...

Glycosylated compounds are one of the main fractions yeast cell wall. Thanks to their amphiphilic structure, they have been studied as stabilizers in food emulsions over a broad range pH conditions with encouraging results. Nevertheless, extraction costs still represent an important limit for application industry.In this research, four methods were applied cells exploiting both physical (heating and sonication) enzymatic approaches (use three industrial enzyme preparations, namely Glucanex®,...

Cell wall material was extracted by five different methods from an oenological strain of Saccharomyces cerevisiae. Enzyme preparations containing beta-glucanase activity (Zymolyase, Glucanex, and Finizym 250L) allowed a better extraction yield compared to that dithiothreitol (DTT) EDTA. The yeast extracts were only soluble in part wine. wine-soluble fraction (WSF) the extracts, differing both protein sugar contents, when added increasing amounts white wine differently affected haze...

Oil in Water (3:1) emulsions were prepared using potato proteins the presence or absence of 0.2% k-carrageenan at different pH conditions (3.0, 7.0, and 4.8). These showed droplet sizes, stability, appearance, rheological properties. The best emulsion stability was achieved combining 3.0, where uniform small oil droplets (30 µm) observed. properties also different. highest viscosity G' shown by with addition this being attributed to onset a gel-like viscoelastic structure these conditions....

Some elements and metals (Al, Ca, Cr, Cu, Fe, Mn, Ni, Pb, Se, Sr, Zn, P) were analyzed in European seabass (Dicentrarchus labrax), by comparing the concentration raw cooked fish. In particular, cooking of was carried out on pots made five different materials (cast iron, aluminum, steel, teflon ceramic), commonly used gastronomy. By measuring mineral content fish before after 5 materials, there is an increase which due not only to water loss but also release upon contact with surface pots....

Abstract Einkorn wheat (Tm, Triticum monococcum L.) has nutritional characteristics that clearly distinguish it from common (Ta, aestivum although its rheological dough properties may be less‐performing. Therefore, to better understand the potential of Tm for human consumption and food preparation, we compared quality bread baked with ancient einkorn leavened brewer's yeast sourdough. Results showed had generally higher firmness (21.6 N vs. 10.5 N), lower (65.6% 71.2%) less homogeneous...

The present study compared the performance of two colorimetric protein assays, Bradford and potassium dodecyl sulfate/bicinchoninic acid (KDS/BCA) for use in wine grape juice analysis. assay was affected by type, whereas KDS/BCA had lower protein-to-protein variation. Bovine serum albumin lysozyme yielded an absorbance (562 nm) vs. concentration slope (dose–response curve) similar to that proteins. In assay, presence 12% ethanol 200 mg/L polyphenols decreased 28 16%, respectively, such...

Cider is a beverage belonging to the tradition of many European rural areas. Pairing beverages and cheeses, even if it part an ancient tradition, gaining more interest from consumer. For this reason, in research, we wanted conduct preliminary study on combination cider cheese. In particular, six Italian sparkling ciders were selected, obtained through Charmat Champenoise method, four types Veneto region: Casatella Trevigiana, Fienil, Morlacco Ubriaco, with very different sensory...

A simple method for the visualisation of wine yeast esterase (carboxylesterase EC 3.1.1.1) activity on electrophoretic gels was developed, using fluorescent substrate fluorescein diacetate. The zymogram system allows a sensitive detection bands in only 5 min incubation both native and sodium dodecyl sulfate gels.