A5028756951- Phytochemicals and Antioxidant Activities
- Fermentation and Sensory Analysis
- Horticultural and Viticultural Research
- Microbial Metabolites in Food Biotechnology
- Food composition and properties
- Probiotics and Fermented Foods
- Postharvest Quality and Shelf Life Management
- Edible Oils Quality and Analysis
- Enzyme-mediated dye degradation
- Tea Polyphenols and Effects
- Biochemical and biochemical processes
- Dye analysis and toxicity
- Antioxidant Activity and Oxidative Stress
- Plant biochemistry and biosynthesis
- Protein Hydrolysis and Bioactive Peptides
- melanin and skin pigmentation
- Food Quality and Safety Studies
- Plant Physiology and Cultivation Studies
- Biofuel production and bioconversion
- Free Radicals and Antioxidants
- Natural Antidiabetic Agents Studies
- Botanical Research and Applications
- Microbial Metabolism and Applications
- Seed and Plant Biochemistry
- Enzyme Catalysis and Immobilization
University of Padua
2016-2025
Agricultural University Plovdiv
2024
University of Food Technologies
2018
Ospedale generale di zona San Camillo Treviso
2005
University of Trento
2005
The environmental footprint of animal food production is considered several-fold greater than that crops cultivation. Therefore, the choice between and vegetarian diets may have a relevant impact. In such comparisons however, an often neglected issue nutritional value foods. Previous estimates nutrients' had predominantly been based on either raw weight or caloric content, not in respect to human requirements. Essential amino acids (EAAs) are key parameters quality assessment. We...
The antioxidant activity of the natural phenolic extracts is limited in particular food systems due to existence compounds glycoside form. Acid hydrolysis post-treatment could be a tool convert glycosidic polyphenols aglycones. Therefore, this research investigated effects an acid on composition and parsley obtained by ultrasound-assisted extraction method delay lipid oxidation real system (i.e., soybean oil-in-water emulsion). conditions were varied maximize total content (TPC)...
The unintended co-extraction of chlorophylls during the recovery polyphenols from plant sources yields green-coloured phenolic extracts with limited use in colour-sensitive foods. This study aimed at decolourizing ethanolic sugar beet leaves using a UV-A treatment (390 nm).
Summary This study reported the chemical composition, phenolic content, antioxidant and anti‐lipase activity of oregano L ippia essential oils. The major compounds found in oil were γ‐terpinene (32.10%), α‐terpinene (15.10%), p ‐cymene (8.00%) thymol (8.00%). In oil, α‐limonene (76.80%) 1,8‐cineole (4.95%) represented compounds. Oregano had higher content (12.47 mg gallic acid mL −1 ) DPPH scavenging (IC 50 0.357 μg than (7.94 IC 0.400 , respectively). Both oils similar indexes (about 1.2)...
The search for renewable and abundant sources of antioxidants has recently focused on agricultural byproducts, especially promising due to their natural origins low costs. In particular, plant raw materials are important compounds such as dietary fiber, carotenoids, tocopherols, polyphenolics, which mostly discarded during harvesting processing. Among these vegetal crops, red chicory is attractive because the large quantity its byproducts (residues leaves stems); moreover, there no...
Design: Functional foods may be useful for people with diabetes. The soluble fibers beta glucans can modify starch digestion and improve postprandial glucose response. We analyzed the metabolic effects of a specifically designed ‘functional’ bread, low in starch, rich (7 g/100 g), glucan/starch ratio (7.6:100, g/g), type 2 diabetes mellitus. Methods: Clinical data from two groups age-, sex- glycated hemoglobin-matched diabetic subjects, taking either functional bread or regular white over...
Bacteriocins are a large group of antimicrobial compounds that synthesized by representatives the genus Bacillus and lactic acid bacteria. They used extensively in food industry as biopreservatives. Incorporated composition edible coatings, bacteriocins can reduce microbial growth decay incidence perishable fruits, thus improving product shelf-life commercial appearance. The present study aims to investigate effect coatings 0.5% carboxymethyl cellulose (CMC) enriched with purified...
Exploring the chemical composition and biological activity of different fruit varieties is essential for valorization their health claims. The current study focuses on a detailed comparative analysis three early- two mid-ripening peach varieties: “Filina” (peach), “July Lady” “Laskava” “Gergana” (nectarine), “Ufo 4” (flat peach). They were characterized in terms nutrients such as carbohydrates (sugars dietary fibers), amino acid content, lipids well mineral fat-soluble vitamins, carotenoids,...
Rapeseed meal ethanol-wash solutes (EWS) are wastes generated from rapeseed as a pretreatment step to reduce the presence of antinutritional compounds. This study focused on employing and optimizing an ultrasound assisted extraction (UAE) antioxidant bioactive compounds EWS. The second aim was fortify oil with best extract obtained, optimize this process. Both optimizations were carried out Response Surface Methodology (RSM), considering combinations amplitude-time concentration–time...
Cocoa pod husks (CPH) and cocoa bean shells (CBS) are the main by-products of industry a source bioactive compounds. These residues not completely used thrown in fields without any treatment, causing environmental problems. Looking for holistic valorization, aim this work was first to deeply characterize CPH CBS their chemical composition, amino acid, fatty acid profiles, as well application antioxidants. had high level protein (17.98% DM) lipids (16.24% compared with (4.79 0.35% DM...
Eight varieties of Cichorium genus vegetables (five heavily red colored, one spotted, and two fully green) were investigated for their phenolic content (by HPLC UV-vis spectrophotometry) antioxidant activity. In particular, the capacity (that is, amount trapped peroxyl radicals) efficiency necessary to halve steady-state concentration measured. All studied chicories are characterized by presence a large hydroxybenzoic hydroxycinnamic acids, whereas color is due cyanidin glycosides. The these...