Research Interests:
Research Interests:
Research Interests:
Research Interests:
Research Interests:
Research Interests:
Research Interests:
Research Interests:
Research Interests:
Research Interests:
Research Interests:
Carbon‐13 nuclear magnetic resonance spectroscopy was applied to study the effect of the filling medium on lipid modifications occurring during the industrial canning of tuna (Thunnus alalunga). In the two media studied—brine and soybean... more
Carbon‐13 nuclear magnetic resonance spectroscopy was applied to study the effect of the filling medium on lipid modifications occurring during the industrial canning of tuna (Thunnus alalunga). In the two media studied—brine and soybean oil—increases in the free fatty acid level were observed with preferential hydrolysis of polyunsaturated fatty acids esterified in the sn‐2 position of the glycerol moiety. The extent and mechanism of lipolysis seem to be independent of the filling medium used. Quantitative results obtained for the main lipid classes showed dilution of the natural lipids of muscle by triacylglycerols from the filling medium in oil‐filled cans.
Research Interests:
Research Interests:
Abstract The antioxidant activity of two virgin olive oils, obtained from the same olive (Olea europaea sativa) batch but processed with different hammer crushing conditions, was evaluated by measuring their protective action towards... more
Abstract The antioxidant activity of two virgin olive oils, obtained from the same olive (Olea europaea sativa) batch but processed with different hammer crushing conditions, was evaluated by measuring their protective action towards linoleic acid peroxidation in a ...
Research Interests:
Research Interests:
Research Interests:
Research Interests:
Research Interests:
Research Interests:
Research Interests:
Long-chain polyunsaturated fatty acids (LC-PUFAs) have multiple beneficial effects on human health, in particular docosahexaenoic acid (DHA, 22:6, n-3) and eicosapentaenoic acid (EPA, 20:5, n-3). A variety of microorganisms has been used... more
Long-chain polyunsaturated fatty acids (LC-PUFAs) have multiple beneficial effects on human health, in particular docosahexaenoic acid (DHA, 22:6, n-3) and eicosapentaenoic acid (EPA, 20:5, n-3). A variety of microorganisms has been used for the commercial production of non-animal-source LC-PUFAs. The oomycetes of the Pythium family are promising EPA producers, and in this work, the optimization of Pythium irregulare growth using food industry by-products and wastes as cheap sources of nutrients was carried out. Sugar cane molasses (SCM), spent brewery yeast (SBY), cheese whey (CW), and expired orange juice (EFJ) were tested. A combination of SBY as a source of nitrogen and EFJ as a source of organic carbon resulted in the best outcome among the other sustainable media ingredients. The optimization of the new medium was conducted through a response surface methodology using EFJ and SBY as factors. The results show a significant positive impact of these factors on biomass productivit...
Research Interests:
Research Interests:
Research Interests:
Research Interests:
Research Interests:
Research Interests:
Research Interests:
Research Interests:
ABSTRACT The influence of human saliva and sip volume on aroma release in coffee brew was studied under mouth simulated conditions. 24 aroma compounds of coffee brew were monitored and quantified in dynamic headspace of four different... more
ABSTRACT The influence of human saliva and sip volume on aroma release in coffee brew was studied under mouth simulated conditions. 24 aroma compounds of coffee brew were monitored and quantified in dynamic headspace of four different coffee brews by SPME–GC–MS in selective ion monitoring (SIM) modality. In the first part of our study, American, Neapolitan,moka and espresso coffee brews showed a different partition of aroma compounds when coffee brew comes into contact with saliva, with respect to the initial amount of volatiles analyzed by the orthonasal way. In addition, every brewing technique seems to imply a different behavior in the aroma release. In the second part, a significant influence of coffee sip volume on aroma headspace was observed. By analyzing the headspace concentration of aroma compounds after retronasal aroma simulation assay, an increase was obtained for some aldehydes assuming 25 mL coffee in one sip, while when smaller sips were considered, the aldehyde release decreased and the levels of β-damascenone and 4-vinylguaiacol increased. The different aroma release could not be attributed to direct action of salivary constituents, but rather to the modification of volatile partition into the different phases of coffee brew caused by the presence of saliva. This modification could be mainly related to the chemical properties of volatile compounds and to the non-volatile matrix composition of different coffee brews,which affects the partitioning of volatile compounds and their perception.
Research Interests:
Research Interests:
ABSTRACT Lo scopo del presente studio è stato quello di comparare la composizione chimica del caffè espresso, moka, napoletano e americano. Nonostante la somiglianza del principio di estrazione della macchinetta napoletana e quella... more
ABSTRACT Lo scopo del presente studio è stato quello di comparare la composizione chimica del caffè espresso, moka, napoletano e americano. Nonostante la somiglianza del principio di estrazione della macchinetta napoletana e quella americana, basato sulla percolazione di acqua calda attraverso il caffè macinato, le caratteristiche del caffè napoletano in termini di attività antiossidante, composti fenolici totali e solidi totali è risultato essere più simile al caffè moka. Il caffè espresso e moka hanno mostrato una maggiore attività antiossidante, mentre la caffeina, i fenoli totali ed i solidi totali sono risultati essere in concentrazione maggiore nel caffè espresso rispetto a tutte le altre tipologie considerate. L’aroma del caffè napoletano è caratterizzato da una maggiore concentrazione di esanale, b-damascenone e di alcune pirazine. La moka è risultata, invece, caratterizzata da un elevato contenuto di guaiacolo, mentre il caffè espresso da aldeidi e dall’acetato del 2-furanmetanolo.
Research Interests: Humanities and Art
Research Interests: Engineering, Chemistry, Food Science, Flesh, Medicine, and 4 moreTaste, Aroma, Fermentation, and Umami
Research Interests:
Research Interests:
Research Interests: Chemistry, Food Science, Dairy Science, Medicine, Animal Production, and 8 moreFlavour, ODOR, Forage, Hay, Flavor, Food Sciences, Ripening, and Silage
Research Interests:
Research Interests: Chemistry, Food Science, Olive Oil, Medicine, Food Science and Technology, and 15 moreAntioxidants, Olive and Olive Oil Technology, Food Industry, Emulsion stability, Phenols, Emulsions, Food Colloids and Emulsions, Industrial Waste, Food Sciences, Oil in Water emulsion, Emulsion, Food Hydrocolloids, Oxidative Stability, creaming, and Food Function
Research Interests:
Research Interests: Chemistry, Food Science, Food Processing, Food Science and Technology, Food Technology, and 15 moreFunctional Foods, Antioxidants, Food Waste, Functional Food, Natural antioxidants, Food Industry, Lipid Oxidation, Emulsion stability, Emulsions, Food Colloids and Emulsions, Food Sciences, Oil in Water emulsion, Emulsion, Food Hydrocolloids, and creaming
Research Interests: Chemistry, Technology, Food Science, Food Chemistry, Sensory Analysis and Sensometrics, and 15 moreFood Science and Technology, Food Technology, Lipids, Fatty acids, Lipolysis, Milk products, SPME, TERPENE, Cheese, CHEMICAL SCIENCES, Food Aroma Compounds, Food and Flavors, Flavours and Fragrances, Cheese Ripening, and Ripening
ABSTRACT The aim of our research was to evaluate the effect of different types of vegetable oils, namely extra virgin olive oil (EVOO), olive oil, and sunflower oil, on the chemical properties and volatile profile of traditional... more
ABSTRACT The aim of our research was to evaluate the effect of different types of vegetable oils, namely extra virgin olive oil (EVOO), olive oil, and sunflower oil, on the chemical properties and volatile profile of traditional Neapolitan pizza, produced by using tomato sauce and EVOO. The quality indices and polyphenols in vegetable oils were analyzed to assess the lipid oxidation as affected by cooking in traditional wood-fired ovens. Peroxide value significantly increased in all vegetable oils, particularly in sunflower oil. EVOO polyphenols decreased about 30% their initial level, particularly simple phenolics. Total individual phenolic compounds decreased from 254.6 to 172.0 mg/kg. Pizza cooking caused the development of some neo-formation volatile compounds caused by lipid oxidation and Maillard reaction. Some positive key odor compounds were found in pizza cooked with EVOO, and the addition of tomato sauce and EVOO caused a dramatic change in its volatile pattern.