A5045138354- Meat and Animal Product Quality
- Essential Oils and Antimicrobial Activity
- Listeria monocytogenes in Food Safety
- Microbial Inactivation Methods
- Polyamine Metabolism and Applications
- Phytochemicals and Antioxidant Activities
- Fermentation and Sensory Analysis
- Probiotics and Fermented Foods
- Protein Hydrolysis and Bioactive Peptides
- Insect Pest Control Strategies
- Advanced Chemical Sensor Technologies
- Postharvest Quality and Shelf Life Management
- Biochemical and biochemical processes
- Analytical Chemistry and Chromatography
- Sensory Analysis and Statistical Methods
- Microencapsulation and Drying Processes
- Aquaculture Nutrition and Growth
- Food Safety and Hygiene
- Biopolymer Synthesis and Applications
- Alkaloids: synthesis and pharmacology
- Dye analysis and toxicity
- Organic Food and Agriculture
- Chromatography in Natural Products
- Medicinal Plant Research
- Moringa oleifera research and applications
Institute of Agrifood Research and Technology
2011-2022
Clínica Girona
2011-2014
University of Bologna
2003-2009
The aim of this research was to assess the antimicrobial activity nine different industrial essences used in a soft drink factory relation their composition, as well verify role vapor pressure on bioactivity. were tested against Saccharomyces cerevisiae strain isolated from spoiled drinks. tests carried out by adding directly liquid medium or into headspace closed systems inoculated with yeast. composition evaluated through solid hase microextraction−gas chromatography technique. use mass...
The aim of this study was the evaluation effects pure citral and citron essential oil on microbial spoilage growth survival pathogenic microorganisms during storage. They were added in syrup industrial ready-to-eat fruit salads stored at 9 degrees C. Both (25 to 125 ppm) (300, 600, 900 able prolong shelf life fruit-based salads. gave excellent results, avoiding undesirable attributable cytotoxicity citral. Citron doubled time needed for wild microflora reach concentrations produce a...
The aims of this work were to evaluate the effects different concentrations hexanal, (E)-2-hexenal, hexyl acetate, and their mixtures on fate pathogenic species such as Escherichia coli, Salmonella enteritidis, Listeria monocytogenes inoculated in model systems well antimicrobial activity against target chosen molecules when added packaging atmosphere fresh-sliced apples. result obtained pointed out potential use compounds acetate for both extension shelf life an improvement hygienic safety...
The combined effects of a mild heat treatment (55 degrees C) and the presence three aroma compounds [citron essential oil, citral, (E)-2-hexenal] on spoilage noncarbonated beverages inoculated with different amounts Saccharomyces cerevisiae strain were evaluated. results, expressed as growth/no growth, elaborated using logistic regression in order to assess probability beverage function thermal length, concentration flavoring agents, yeast inoculum. logit models obtained for substances...
ABSTRACT Amino acid decarboxylase activity of the Enterococcus faecalis strain EF37 was monitored during fermentation and ripening a traditional dry fermented sausage from Northern Italy (Salame Veronese) by means microbiological, chemical, molecular approaches in relation to three technological factors: temperature, sodium chloride concentration, amount glucose added meat mixture. Besides analytical determination tyramine phenylethylamine accumulation counts enterococci, presence...
This study was focused on the evaluation of microbiological indices, defined by European legislation, before and after depuration clams (Chamelea gallina) landed in category B seawater. The survival depurated meat yield were also evaluated. results obtained from October 2002 to September 2003 evidenced a mean microbial reduction during 62% for Escherichia coli 54% fecal coliforms (FC). All samples had FC counts below limit 24 h with exception August samples. E. found concentration slightly...
To evaluate the concomitant effects of three technological variables (fermentation temperature, NaCl and glucose added to meat batter) on diamines (cadaverine, putrescine histamine) accumulation microbial changes during ripening dry fermented sausages.The were modulated according an experimental design predictive mathematical models obtained. The indicated that sausages characterized by low histamine amount independently applied conditions. In contrast, cadaverine was considerable...
The composition of four essential oils (EOs) extracted by hydrodistillation from plants common use in Cameroon (Curcuma longa, Xylopia aethiopica, Zanthoxylum leprieurii L., Zanthoxylum xanthoxyloides) was assessed gas chromatography-mass. Their bactericidal and bacteriostatic activity tested in vitro against three food borne pathogenic bacteria: Listeria monocytogenes,Salmonella enteritidis and Staphylococcus aureus. activities this EOs on bacteria were assessed in vitro through optical...
AbstractThe antimicrobial activity of essential oils (EOs) from spices and medicinal plants or their constituents has gained increasing interest. However, studies on use in combination with other antimicrobials technologies are still scarce. In this paper, the survival Salmonella enteritidis exposed to a combined effect four EOs (from Xylopia aethiopica, Curcuma longa, Zanthoxylum leprieurii xanthoxyloides) mild heat treatments (55° 60°C) were assessed. demonstrated biphasic inactivation...