A5022963083- Proteins in Food Systems
- Phytochemicals and Antioxidant Activities
- Coffee research and impacts
- Tea Polyphenols and Effects
- Food Chemistry and Fat Analysis
- Food composition and properties
- Microbial Inactivation Methods
- Food Waste Reduction and Sustainability
- Meat and Animal Product Quality
- Consumer Attitudes and Food Labeling
- Natural Antidiabetic Agents Studies
- Biochemical Analysis and Sensing Techniques
- Antioxidant Activity and Oxidative Stress
- Diet and metabolism studies
- Postharvest Quality and Shelf Life Management
- Food Drying and Modeling
- Microbial Metabolites in Food Biotechnology
- Protein Hydrolysis and Bioactive Peptides
- Agriculture Sustainability and Environmental Impact
- Freezing and Crystallization Processes
- Muscle metabolism and nutrition
- Nutrition and Health in Aging
- Sustainable Supply Chain Management
- Cholesterol and Lipid Metabolism
- Polysaccharides and Plant Cell Walls
University of Udine
2016-2025
Universidad Juárez del Estado de Durango
2023
Although the interest towards functional food has dramatically increased, several factors jeopardize their effective development. A univocally recognized definition and a dedicated regulation for this emerging category is lacking, gap exists between technological nutritional viewpoints. Involved actors speak different languages, thus impinging progression an integrated approach holistic to rationalize development was here proposed, i.e., "Functional Food Development Cycle". First definitions...
This study investigated the interaction between apple juice (AJ) and acarbose (A) in modulating glycemic responses, with aim of validating vivo results previously observed vitro. When administered...
The possibility to steer extra virgin olive oil (EVOO) digestion and polyphenol bioaccessibility through oleogelation was investigated. EVOO converted into oleogels using lipophilic (monoglycerides, rice wax, sunflower phytosterols) or hydrophilic (whey protein aerogel particles, WP) gelators. In-vitro demonstrated that the oleogelator nature influenced both lipid bioaccessibility. WP-based presented ∼100% free fatty acid release compared ∼64% for unstructured ∼40 ∼55% lipophilic-based...
Thermal (T) and ultrasound (US) pasteurization processes were applied to apple juice the phenolic compounds (TPC) quantified before after <italic>in vitro</italic> digestion by HPLC-DAD-ESI-MS<sup>n</sup>, with their bioaccessibility ascertained.
The aim of the present work was to assess effect an innovative oleogelation strategy, aerogel-template approach, on protein and lipid digestibility. Whey isolate (WP) converted into aerogel particles via supercritical CO2 drying. Oleogels were then prepared by absorption sunflower (SO) or flaxseed (FLX) oil (80%, w/w) particle template subjected in vitro digestion. WP aerogel-templated oleogels showed a specific destructuring behaviour during Confocal micrographs clearly demonstrated that...
Carbohydrate and protein digestibility were assessed in different commercial bread types, i.e., soft, durum, whole wheat, by applying vitro digestion protocols mimicking adult or elderly physiological conditions. Protein was measured after the gastric intestinal phases o-phthalaldehyde spectrophotometric assay (OPA). determining incremental area under glucose curve during phase of to estimate glycaemic index (GIe). Finally, correlation between carbohydrate computed. Bread proteins presented...
A "source of protein" and a "high bread intended for the elderly were obtained by replacing wheat flour in dough with 50 165 g/kg pea protein concentrate. Carbohydrate digestibility was evaluated vitro mimicking adult digestive conditions. Protein measured OPA assay. assessed determining incremental area under glucose curve during intestinal phase to estimate glycaemic index (GIe). Pea proteins negatively affected some key features accounting acceptability bread, mainly textural ones,...
The role of polyphenols in affecting the structural and rheological properties oleogels was investigated. Polyphenols were selectively removed from extra virgin olive oil (EVOO), resulting oils at three different polyphenol levels gelled by using 10% (w/w) monoglycerides (MG), rice wax (RW), sunflower (SW), a mixture β-sitosterol/γ-oryzanol (PS). characteristics assessed visual appearance, rheology, polarized light microscopy, calorimetry, XRD, FTIR. Polyphenol content differently affected...
Summary The present study aimed at understanding the response of dietary fibres and phenolic compounds to apple matrix disintegration thermal treatment. Apple was processed by mimicking industrial operations blanching, destructuring high‐speed homogenisation (HSH) or high‐pressure (HPH), pasteurisation. A viscous puree (0.73 Pa × s), made juice embedding intact cells large cell clusters, obtained HSH. Conversely, HPH completely disrupted tissue leading a fluid homogenate (0.27 s) in which...