A5031149210- Fermentation and Sensory Analysis
- Phytochemicals and Antioxidant Activities
- Horticultural and Viticultural Research
- Polysaccharides Composition and Applications
- Essential Oils and Antimicrobial Activity
- Wine Industry and Tourism
- Food composition and properties
- Antioxidant Activity and Oxidative Stress
- Nanocomposite Films for Food Packaging
- Polysaccharides and Plant Cell Walls
- Free Radicals and Antioxidants
- Meat and Animal Product Quality
- Tea Polyphenols and Effects
- Sensory Analysis and Statistical Methods
- Seed and Plant Biochemistry
- Proteins in Food Systems
- Advanced Sensor and Energy Harvesting Materials
- Bee Products Chemical Analysis
- Postharvest Quality and Shelf Life Management
- Genomics, phytochemicals, and oxidative stress
- Microbial Metabolites in Food Biotechnology
- biodegradable polymer synthesis and properties
- Botanical Research and Applications
- Nuts composition and effects
- Spectroscopy and Chemometric Analyses
Marche Polytechnic University
2011-2024
University of Modena and Reggio Emilia
2007-2020
University of Foggia
2002-2007
AREA Science Park
2004
University of Naples Federico II
2002
University of Udine
2002
University of Parma
2002
Industrial cauliflower by-products still represent a no-value food waste, even though they are rich in bioactive compounds. With the aim of valorizing them, optimized special flours glucobrassicin, lutein, β-carotene, and β-sitosterol obtained from leaves, orange violet stalks were used at 10 30% w/w formulation functional leavened bakery. For first time, effect compounds enrichment pizza products as well rheological properties evaluated. As results, making process affected recovery The...
Abstract The effect of Nano‐emulsion (NE) and Macro‐emulsion (ME) cinnamon essential oil (CEO) on the properties carboxymethyl cellulose (CMC)‐based films was investigated. MEs (diameters 242–362 nm) NEs 59–80 CEO were produced through Ultra‐Turrax Ultrasonication, respectively. scanning electron microscopy ( SEM ) atomic force (AFM) images showed different morphologies in containing ME NE, also a denser more uniform microstructure observed NE comparison with ones. higher stability CMC...
Cellulose nanofibers (CNFs) were used to improve the electrospinnability of gelatin protein in a water/ethanol/acetic acid (3:2:3, v/v) solution. The effects different concentrations CNFs (0.5–4%) on important physical properties solution (15%), including rheology, conductivity, and surface tension, investigated. apparent viscosity shear-thinning behavior increased by increasing CNF concentration from 0 4% at low shear rate (<10 s−1). also electrical conductivity tension Scanning electron...
The saffron extract-loaded nanostructured lipid carrier (NLC) was synthesized by the double emulsion (W/O/W) method for application as a preservative to increase oxidative and microbial stability of French dressing. optimization NLC system carried out using combined D-optimal design methodology effect thyme (TEOs)/pennyroyal (PEOs) essential oils, polyglycerol ester (PGE)/polyglycerol polyricinolate (PGPR) surfactants ratios (independent variables) were investigated on mean particle size,...
ABSTRACT: Phase-sensitive X-ray microtomography was used as a nondestructive imaging technique for the computerized reconstruction of three-dimensional (3D) images bread crumb microstructure. After image acquisition, numerical algorithms were slice reconstruction. Successively, 3D rendered and quantitatively analyzed. Stereological analyses performed to determine void volume fraction some directionally dependent parameters, such cell wall number, thickness, spacing, specific surface....
ABSTRACT: The evaluation of bread quality can be carried out by performing a nondestructive investigation its microstructure, which in turn performed adapting image analysis techniques that enables one to obtain rapid, objective, and quantitative information. A suitable reliable experimental methodology investigate the porous structure means numerical processing, without any sample preparation, has been presented this work. Different types breads having varying degrees porosity were studied...
A first attempt at a semiquantitative study of molecular weight (MW) and distribution (MWD) in cooked grape must traditional balsamic vinegar (TBV) with increasing well-defined age was performed by high-performance liquid size exclusion chromatography (SEC) using dual detection, that is, differential refractive index (DRI) absorbance (UV-vis) based detectors. With this aim, MW MWD, including number- weight-average polydispersity, were determined respect to secondary standard then analyzed....
Abstract The use of plastic for packaging has grown extensively in recent years. In this context, biodegradable films can be a source energy saving and an important issue environmental protection. Zein protein (prolamin corn) is one the best biopolymers edible film making polyols are convenient plasticizers biopolymers. Polyols (sorbitol, glycerol mannitol) at three levels (0.5, 0.7 1g/g zein) were used as tensile properties, oxygen permeability (OP) AFM topography zein studied. Films...
The effect of steam and sous-vide oven procedures on liposoluble antioxidants colored cauliflower (orange purple) was assessed for the first time compared with domestic practice (boiling). In raw samples, total carotenoid content 10-fold higher in Cheddar than Depurple (20.9 ± 2.1 vs. 2.3 0.5 mg/kg dry weight), whereas level tocopherols similar (28.5 4.4 33 5.2 weight). antioxidant matter contained violaxanthin, neoxanthin, α-carotene δ-tocopherol, not detected Depurple. All tests increased...
The mechanical and physical properties of the bionanocomposite films based on κ-carrageenan (KC)-gelatin (Ge) containing zinc oxide nanoparticles (ZnONPs) gallic acid (GA) were optimized using response surface method, optimum amounts 11.19 wt% GA 1.20 ZnONPs obtained. results XRD, SEM, FT-IR tests showed uniform distribution in film microstructure, suitable interactions between biopolymers these additives, which led to increasing structural cohesion biopolymer matrix improving KC-Ge-based...
For developing a type of healthy and functional drink with high fiber antioxidant properties, three types dietary (bamboo fiber, citrus polydextrose) two carotenoids (lycopene lutein) were used in the peach nectar-based formulations. Based on D-optimal mixture design, ratio fibers constant amount (6 g) carotenoid mg) selected as independent variables. 24 formulations presented by Design Expert software based anti-oxidant physical stability tests, highest desirability was achieved formulation...
ABSTRACT: The influence of different heat treatments on color and antioxidant properties tomato purees was investigated. were designed to produce the same total thermal effect against spoilage microorganisms. Although development nonenzymatic browning reactions occurred by increasing process temperature, no changes in redness observed heated samples, due “masking” lycopene. Also, had equivalent chain‐breaking activity aqueous lycopene fractions. However redox potential values increased as...
The current study aims to synthesize the gelatin-coated nanostructured lipid carrier (NLC) encapsulate sage extract and use this nanoparticle increase quality parameters of beef burger samples. NLCs were prepared by formulation gelatin (as surfactant coating biopolymer), tallow oil solid lipid), rosemary essential liquid active material or encapsulant), polyglycerol ester Tween 80 low-molecular emulsifier) through high-shear homogenization–sonication method. effects concentrations...
Abstract In this study, the emulsifying and foaming properties of a novel exudate gum from Dorema ammoniacum (AMG) were assessed in comparison with well‐known Arabic Acacia tree (GAC). The sunflower oil‐based emulsion (10% v/v) containing various concentrations (5%–15% w / v ) AMG GAC was prepared. At all concentrations, showed higher surface interface activity than GAC. Increasing caused to increase decrease Z average, respectively. Overall, GAC‐stabilized lower average PDI value...