A5043333931- Probiotics and Fermented Foods
- Gut microbiota and health
- Food composition and properties
- Microbial Metabolites in Food Biotechnology
- GABA and Rice Research
- Meat and Animal Product Quality
- Digestive system and related health
- Polysaccharides Composition and Applications
- Fermentation and Sensory Analysis
- Phytochemicals and Antioxidant Activities
- Animal Nutrition and Physiology
- Biofuel production and bioconversion
- Bacteriophages and microbial interactions
- Protein Hydrolysis and Bioactive Peptides
- Diet and metabolism studies
- Oral microbiology and periodontitis research
- Nutritional Studies and Diet
- Proteins in Food Systems
- Phytase and its Applications
- Edible Oils Quality and Analysis
- Gastrointestinal motility and disorders
- Polyamine Metabolism and Applications
- Genomics and Phylogenetic Studies
- Horticultural and Viticultural Research
- Antimicrobial Peptides and Activities
University of Bologna
2013-2025
Research Centre for Cereal and Industrial Crops
2023-2025
Policlinico S.Orsola-Malpighi
2022-2024
Universidade de Vigo
2022
Centro Tecnológico del Mar
2022
Fondazione Edmund Mach
2022
Azienda-Unita' Sanitaria Locale Di Cesena
2021
RELX Group (Netherlands)
2020
Food Technology Research Unit
2009
Consejo Superior de Investigaciones Científicas
2005
Herein, we investigated the stability and bioaccessibility of phenolics in differently cooked red-skinned onion (RSO) consequently their impact on gut microbiota metabolism phenolics. In fact, different processes used to cook vegetables can modify re-arrange molecular profiles bioactive compounds, such as phenolic-rich vegetables, RSO. Fried grilled RSO were compared raw a blank control subjected oro-gastro-intestinal digestion subsequent colonic fermentation. For upper digestion, INFOGEST...
Abstract Hemp seed bran (HB) is an industrial food byproduct that generally discarded. Knowledge on the functional capabilities of HB limited and it not known impact human colon microbiota, where vegetable fibers are metabolized. In this work, we investigated in depth prebiotic potential protein extract hydrolyzed by alcalase (HBPA) comparison to fructooligosaccharides (FOS) after distal colonic fermentation using MICODE (multi-unit vitro gut model). During 24 h fermentation, metabolomics...
In this work, the impact of gluten free (GF) breads enriched with spirulina on ecology colon microbiota non-celiac volunteers was investigated. Simulation digestion GF conducted an in vitro gut model. Microbiomics and metabolomics analyses were done during fermentations to study modulation microbiota. From results, a general increase Proteobacteria no reduction detrimental microbial metabolites observed any conditions. Notwithstanding, algae sourdough showed potential functionalities, as...
Hemp seed flour represents a potential ingredient for protein enrichment of gluten-free bakery products, the nutritional value which could be further increased by fermentation with sourdough or beneficial lactic acid bacteria strains. In this study, metabolomic approach was used to evaluate effect hemp addition and on production flavoring health-related volatile organic compounds (VOCs) in bread. Multivariate analysis VOCs provided an in-depth description effects bioactive compounds....
The aim of this study was to investigate the effect a functional probiotic cheese (FPC) on gut microbiota (GM), after simulated digestion performed by multi-unit in vitro colon model (MICODE). Squacquerone-like produced using starter Streptococcus thermophilus (control, CTRL), and supplemented with Lacticaseibacillus rhamnosus, which either subjected high pressure homogenization (LrH) or not (Lr). Samples were stratified type, storage time, colonic fermentation phase. then digested MICODE...
Despite growing interest in ancient wheat varieties, the functional and nutritional properties of einkorn (Triticum monococcum) cereal-based foods remain not fully elucidated. This study examined chemical composition wholegrain pasta through cooking simulated gastrointestinal digestion, comparing it with conventional Triticum durum pasta. While sharing similar macronutrient profiles, demonstrated higher retention key compounds including phenolics, tocopherols, phytosterols throughout vitro...
Cold plasma (CP) is a non-thermal technology, successfully used to decontaminate and extend the shelf-life of various foods. However, CP can cause quality deterioration in sensitive matrices, such as fish products. This research aimed evaluate effect treatment obtained using different gas mixtures (80% Ar/20% O2, or 80% N2/20% O2) with surface dielectric barrier discharge (SDBD) on decontamination spoilage microflora, main indices sensory acceptability seabream (Spaurus aurata L.) fillets...
The use of olive pomace could represent an innovative and low-cost strategy to formulate healthier value-added foods, bakery products are good candidates for enrichment. In this work, we explored the prebiotic potential bread enriched with Polyphenol Rich Fiber (PRF), a defatted byproduct previously studied in European Project H2020 EcoProlive. To aim, after vitro digestion, PRF-enriched bread, its standard control, fructo-oligosaccharides (FOS) underwent distal colonic fermentation using...
Gluten free (GF) foods, designed and marketed for the needs of people who are unable to metabolize gluten, in recent years have aroused growing interest that has led conquest important market segments, with a strongly trend. Given low protein content standard GF flours, it is particularly fortify study effect this process exerts on functional sensorial characteristics. In work, fortification bakery goods was done addition Arthrospira platensis (spirulina) flour. Two different dough...
The European culinary culture relies on a wide range of fermented products plant origin, produced mostly through spontaneous fermentation. Unfortunately, this kind fermentations is difficult to standardize. Therefore, the use commercial starter cultures becoming common achieve more stable, reproducible, and predictable results. Among plant-based fermentation processes, that red beet (Beta vulgaris L. var. conditiva) scarcely described in scientific literature. In work, we compared different...
Microplastics (MPs) are widespread contaminants highly persistent in the environment and present matrices to which humans extensively exposed, including food beverages. MP ingestion occurs adults children is becoming an emerging public health issue. The gastrointestinal system most exposed contamination, can alter its physiology starting from changes microbiome. This study investigates by omic approach impact of a single intake mixture polyethylene (PE) polystyrene (PS) MPs on ecology...
Plant-based drinks as a substitute for animal milk consumption are crucial products in the food industry. Soy and rice most successful substitutes but low fiber protein contents, respectively, whilst being rich sugars. Generally, an improvement is foreseen; thus, apart from supplement addition, natural occurring strategy functionalizing by beneficial bacteria fermentation. The aim of this work to develop novel plant-based assessing different mixtures soy milks fermented with single or...
Abstract Purpose Aleurone is a cereal bran fraction containing variety of beneficial nutrients including polyphenols, fibers, minerals and vitamins. Animal human studies support the role aleurone consumption in reducing cardiovascular disease (CVD) risk. Gut microbiota fiber fermentation, polyphenol metabolism betaine/choline may part contribute to physiological effects aleurone. As primary objective, this study evaluated whether wheat supplemented foods could modify plasma homocysteine....
Sorbitol is claimed to have important health-promoting effects and Lactobacillus casei a lactic acid bacterium relevant as probiotic used cheese starter culture. A sorbitol-producing L. strain might therefore be of considerable interest in the food industry. recombinant was constructed by integration d-sorbitol-6-phosphate dehydrogenase-encoding gene (gutF) chromosomal lactose operon (strain BL232). gutF expression this followed same regulation that lac genes, is, it repressed glucose...
The rice-starch processing industry produces large amounts of a protein-rich byproducts during the conversion broken rice to powder and crystal starch. Given poor protein solubility, this material is currently discarded or used as animal feed. To fully exploit rice’s nutritional properties reduce waste, biotechnological approach was adopted, inducing fermentation with selected microorganisms capable converting substrate into peptide fractions health-related bioactivity. Lactic acid bacteria...