A5092068983- Phytochemicals and Antioxidant Activities
- Food Drying and Modeling
- Postharvest Quality and Shelf Life Management
- Nanocomposite Films for Food Packaging
- Microbial Inactivation Methods
- Ginkgo biloba and Cashew Applications
- Microencapsulation and Drying Processes
- Plant Physiology and Cultivation Studies
- Plant Surface Properties and Treatments
- Tree Root and Stability Studies
- Agricultural and Food Sciences
University of Palermo
2023-2025
The pericarp browning and postharvest microbiological decay of litchi fruit (Litchi chinensis Sonn cv Kwai Mai) significantly reduce its commercial potential in the fresh market. In this study, different combinations modified atmosphere packaging (MAP) were applied at 5 ± 1 °C based on use natural gases that are innocuous to human health an alternative commercially adopted sulfur dioxide (SO2) treatment. results showed control fruits, after 6 days storage, begin show first symptoms decay,...
The choice of time/temperature combination is critical for ensuring microbiological stability and retaining the characteristic taste dried blood orange slices. aim this study was to investigate capability hot air-drying technique maintain quality slices stored in modified atmosphere packaging (MAP). Hot at 70 °C 12 h preserved shrinkage without altering longitudinal diameter, though thickness significantly reduced, especially samples with passive MAP. Increased hardness masticability were...
In response to the global challenge of food wastage and high perishability blackberries, this study evaluated use ultrasound-assisted hot air drying (US-HAD) convert downgraded blackberries into powders, comparing it with traditional (HAD). US-HAD reduced time achieved a final moisture content 12%. Physicochemical analyses (colourimetry, total soluble solids, titratable acidity, phenolic content) were conducted on fresh fruit, fortified cookies. cookies exhibited promising antioxidant...
<abstract> <p>Pescabivona is a highly appreciated fruit by consumers for its sweet flavour and juicy flesh; however, it has short shelf life susceptible to postharvest damage, such as mechanical injury, loss of texture alteration organoleptic properties. Therefore, it's necessary develop new methods processing conservation this fruit. The aim study was analyse the effects tray-drying in white peach slices cubes at 70 ℃ 12 hours order extend their shelf-life increase commercial...
Mango, a tropical fruit celebrated for its delightful fragrance and high nutritional value, generates significant waste during processing, with approximately 35-60% of the being discarded. However, this contains valuable components, such as fibre, carotenoids, polyphenols, other bioactive compounds. In an effort to repurpose mango peel, study dehydrated it create peel powder (MPP), which was then incorporated into sourdough bread produce functional breads enhanced value. Semolina replaced...
The macadamia nut (Macadamia integrifolia Maiden and Betche, Macadamia tetraphylla L. their hybrids) are increasingly cultivated outside its native range in subtropical eastern Australia, where it thrives specific climatic conditions. Given expansion into diverse climates, particularly Mediterranean regions, understanding macadamia’s phenological response to non-native conditions has become essential. This study examines the adaptability of M. x cv. ‘Beaumont’ within environment northwest...