A5002065267- Blood properties and coagulation
- Proteins in Food Systems
- Polysaccharides Composition and Applications
- Nanocomposite Films for Food Packaging
- Microbial Metabolites in Food Biotechnology
- Food composition and properties
- Potato Plant Research
- Catalysis and Oxidation Reactions
- Catalytic Processes in Materials Science
- Transgenic Plants and Applications
- Microplastics and Plastic Pollution
- Celiac Disease Research and Management
- Catalysis and Hydrodesulfurization Studies
- Postharvest Quality and Shelf Life Management
- Enzyme Production and Characterization
- Polysaccharides and Plant Cell Walls
- Food Waste Reduction and Sustainability
- Microbial Inactivation Methods
- Microscopic Colitis
- Meat and Animal Product Quality
- Plant tissue culture and regeneration
- Chemical Synthesis and Reactions
- Enzyme Structure and Function
- Mycotoxins in Agriculture and Food
- Biofuel production and bioconversion
University of Naples Federico II
2011-2024
Federico II University Hospital
2013
Azienda Ospedaliera Universitaria Integrata Verona
2012-2013
University of Siena
2013
University of Palermo
2007
University of Campania "Luigi Vanvitelli"
2003
University of Catania
1935
Summary Recently, polysaccharides dietary fibres have emerged as promised functional and nutraceutical food ingredients due to their several health boosting properties. Cereal β‐glucan is a water‐soluble, prebiotic bioactive polysaccharide fibre that has tendency play significant role in regulation. β‐glucans from cereal sources number of unique properties, higher solubility, viscosity completely be fermented by gut microbiota. These characteristics show promising positive effects on human...
The possibility to reduce the acrylamide (AA) formation during cooking by treating pizza dough with l-Asparaginase enzyme was explored. Wheat flour added commercial Preventase® in three formulations: W, M and XR-BG mixing produce doughs. AA content evaluated obtained bases through UHPLC-UV analysis. Enzymes concentration (0.15÷12 U/100 g of flour) water (58÷64 g/100 were considered for doughs intended frying. In fried base, untreated sample (without Preventase®) showed an level 3150±554...
This study investigates the potential of utilizing three food wastes: cheese whey (CW), beet molasses (BM), and corn steep liquor (CSL) as alternative nutrient sources for cultivation diatom Phaeodactylum tricornutum, a promising source polyunsaturated eicosapentaenoic acid (EPA) carotenoid fucoxanthin. The CW media tested did not significantly impact growth rate P. tricornutum; however, hydrolysate enhances cell growth. BM in medium biomass production fucoxanthin yield. optimization new...
A Ca(2+)-independent microbial TGase (transglutaminase) isolated from Streptoverticillium mobaraense was used to obtain whey protein containing novel dairy products. We evaluated the difference both in curd formation time as well hardness and deformability of cheese obtained cow's milk presence or absence enzyme. The results our experiments showed that coagulation dependent on step manufacture at which added. analysed products either by adding milk-clotting enzyme sample same after treating...
Ca2+-independent transglutaminase isolated from Streptoverticillium mobaraense was used to obtain a novel cheese we called "crosslinked cheese." We characterized both the obtained by adding and milk clotting enzyme at same time, one produced transglutaminase, following cutting of coagulum. In cases, water content yields were higher, whereas protein significantly increased 33.8% 39.5% only in second type crosslinked cheese. Isoelectric focusing extracted prepared samples on thin layer...
Edible films were obtained from Citrus paradisi grapefruit albedo homogenates and bean protein phaseolin modified or not by the enzyme transglutaminase. Swelling capability, barrier performance to water vapor, oxygen carbon dioxide, mechanical properties of such investigated. The addition protein, mostly in presence transglutaminase, provide less swellable at pH values above 5 compared made only, whereas action clearly improves producing more stretchable elastic films. Moreover,...
The behavior of pectin and thermally denatured whey proteins at both different protein/polysaccharide ratios pH values was investigated. Our findings suggest the formation 5.1 (complexation pH) transglutaminase-catalyzed cross-links among soluble ionic protein/pectin complexes, which could be responsible for observed increase tensile strength (2-fold) elongation to break (10-fold) films obtained in presence enzyme. Conversely, a significant reduction elasticity, probably due covalent bonds...
Abstract Physical methods, such as heating and irradiation with ultraviolet light (UVC), are among the strategies that may be used to reduce mycotoxin content in foodstuffs. This research studied technological effects of at 100, 150, 200 °C UVC 254 nm for 15, 30, 60, 120 min applied on semolina decrease amount mycotoxins. The impact most efficient treatments (150 30 min) was evaluated both dough properties, color, hydration, gluten indices, farinograph calorimetric parameters,...
Mozzarella stretching water (MSW) is a dairy effluent generated from mozzarella cheese production that does not have real use and destined to disposal, causing environmental problems representing high disposal cost for producers. Spent brewery yeast (SBY) another promising food waste produced after manufacturing could be recycled in new biotechnological processes. Aurantiochytrium mangrovei an aquatic protist known as producer of bioactive lipids such omega 3 long chain polyunsaturated fatty...
We describe a process for the production of azelaic and pelargonic acids ω-hydroxynonanoic by oxidative cleavage double bond respectively oleic acid oleyl alcohol in two reaction steps. In first step monoenic reagents react with hydrogen peroxide presence pertungstic acid, as catalyst, giving diol, product, that can be easily separated purified. The key factors influencing this have been studied. second is molecular oxygen diol formed step, catalyst situ from tungstic cobalt acetate. nature...
The ability of phaseolin to act as an acyl donor and acceptor substrate transglutaminase was studied by using enzyme isolated from Streptoverticillium mobarense. Phaseolin, a trimeric storage protein Phaseolus vulgaris L., shown possess both glutamine lysine residues reactive for the enzyme. extent transglutaminase-catalyzed cross-linking has been in function incubation time concentration. Native- SDS-PAGE demonstrated that is intra- intermolecularly cross-linked gives rise different...
Biodegradable, flexible, and moisture-resistant films were obtained by recycling fennel waste adding to homogenates the bean protein phaseolin that was modified or not enzyme transglutaminase. All analyzed for their morphology, mechanical properties, water vapor permeability, susceptibility biodegradation under soil-like conditions. Our experiments showed transglutaminase treatment of phaseolin-containing allowed us obtain comparable in properties permeability commercial Ecoflex Mater-Bi....
Functional and enriched foods are increasingly in demand the global market due to their benefits for human health prevention of several diseases. The aim this work was develop a functional pizza base, produced Neapolitan style, exploiting beneficial properties jujube. jujube fruit is rich phenolic compounds with high antioxidant activity represents good candidate food development. doughs were prepared by replacing wheat flour 2.5%, 5.0%, 7.5% (w/w) Ziziphus powder (ZJP) subsequently cooked....