A5056140414- Nanocomposite Films for Food Packaging
- Microencapsulation and Drying Processes
- Proteins in Food Systems
- Postharvest Quality and Shelf Life Management
- Polysaccharides Composition and Applications
- Essential Oils and Antimicrobial Activity
- Plant Physiology and Cultivation Studies
- Hydrogels: synthesis, properties, applications
- Surfactants and Colloidal Systems
- Phytoestrogen effects and research
- Probiotics and Fermented Foods
- Edible Oils Quality and Analysis
- Adsorption, diffusion, and thermodynamic properties of materials
- Electrohydrodynamics and Fluid Dynamics
- Food Chemistry and Fat Analysis
- Rheology and Fluid Dynamics Studies
- Protein Hydrolysis and Bioactive Peptides
- Phytochemicals and Antioxidant Activities
- Agricultural and Food Sciences
- Advanced Drug Delivery Systems
- Dye analysis and toxicity
- Pickering emulsions and particle stabilization
- Curcumin's Biomedical Applications
- Fluid Dynamics and Thin Films
University of Molise
2017-2025
Hydrogels are three-dimensional polymeric structures with remarkable physicochemical and mechanical properties. The selection of biopolymers as constituents hydrogels is great importance to enable their use in a variety fields. present study proposes mixed hydrogel alginate xanthan gum prepared by the in-situ gelation method. Since induced calcium crosslinking, two concentrations have been used this study. In detail, influence cations on rheological behavior were investigated using steady...
The interest toward alginate and nanoemulsion-based hydrogels is driven by the wide potential of application. These systems have been noticed in several areas, ranging from pharmaceutical, medical, coating, food industries. In this investigation, prepared through situ calcium ion release, starting lemongrass essential oil nanodispersions stabilized aqueous suspensions presence nonionic surfactant Tween 80, were evaluated. at different concentrations oil, alginate, characterized rheological...
The growing demand for ready-to-eat fresh fruits has led to set-up appropriate strategies preserving fruit quality and freshness of such commodities. To slow down the deterioration events as respiration, moisture loss enzymatic activity, products should be protected with an edible film. A suitable coating combine hydrophilic hydrophobic features ensure good mechanical gas barrier properties. Alginate/essential oil nanoformulations, one low other high content, here proposed protect apple...
This review examines the current state of supply chain management for Dicentrarchus labrax (sea bass) and Sparus aurata bream), two key commercial fish species in Mediterranean. It provides a comprehensive analysis sustainable innovations aquaculture, processing, packaging, with particular attention to circular economy-based biopreservation techniques. A major focus is on Integrated Multi-Trophic Aquaculture (IMTA) system, an advanced farming approach that enhances sustainability, promotes...
The use of natural compounds as food preservatives is becoming increasingly popular it perceived positively by consumers. Among these substances, essential oils have attracted great interest owing to their antioxidant and antimicrobial properties. However, several challenges impair the in products, such degradation or loss during processing storage, strong aroma, even at low concentrations, which may negatively affect sensory characteristics food. In this context, development...
In recent times, there has been a growing consumer interest in replacing animal foods with alternative plant-based products. Starting from this assumption, for its functional properties, soymilk fermented lactic acid bacteria is gaining an important position the food industry. present study, was Lactiplantibacillus plantarum LP95 at 37 °C, without use of stabilizers as well thickeners and acidity regulators. We evaluated antioxidant capacity along enrichment aglycone isoflavones. The...
Edible coatings are used to extend the shelf life of various fruit, including bananas (Musa from Musaceae family). After harvest, reach ripening and subsequent senescence phase. During senescence, quality fruit deteriorates as it takes on a brown color tissue becomes soft. To such effective methods delay required. In this study, an alginate-based emulsion, i.e., oil-in-water emulsion lemongrass essential oil in alginate, was combine mechanical properties hydrocolloids with water barrier The...
The necessity of producing innovative packaging systems has directed the attention food industries towards use biodegradable polymers for developing new films able to protect foods and extend their shelf-life, with lower environmental impact. In particular, edible combining hydrophilic hydrophobic ingredients could retard moisture loss, gas migration ensure integrity, reducing using synthetic plastics. Alginate-based obtained from emulsions lemongrass essential oil (at 0.1% 0.5%) in aqueous...
Due to its favorable structural properties and biocompatibility, alginate is recognized as a suitable versatile biopolymer for use in broad range of applications ranging from drug delivery, wound healing, tissue engineering, food formulations such nanodispersions. Rheological analysis plays crucial role the design nanoemulsion based coatings. Different essential oil nanodispersion compositions stabilized by Tween 80 were analyzed rheological conductometric properties. The results confirmed...
This review traces the current knowledge on effects of various factors and phenomena that occur at interface, role dispersed phase physicochemical, sensorial nutritional characteristics veiled extra virgin olive oil (VVOO). Since 1994 there have been numerous articles in literature regarding peculiar characteristic unfiltered oil, so-called or cloud oil. It is a colloidal system (emulsion–sol), where continuous lipidic dispreads mini droplets milling water, fragments cells biotic fraction...