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Your search keyword '"Sforza, Stefano"' showing total 17 results
Start Over Author "Sforza, Stefano" Journal journal of agricultural and food chemistry
17 results on '"Sforza, Stefano"'

2. Assessment of Protein Quality and Digestibility in Plant-Based Meat Analogues

Author

Cutroneo, Sara, Prandi, Barbara, Pellegrini, Nicoletta, Sforza, Stefano, and Tedeschi, Tullia

Abstract

In this first work, commercial steak-like (n= 3) and cured meat (n= 3) analogues with different legume and cereal formulations were studied and compared to their animal-based (n= 3) counterparts. Plant-based products showed lower protein content than meat controls but a good amino acidic profile even though the sum of essential amino acids of plant-cured meats does not fulfill the requirements set by the Food and Agriculture Organization for children. A comparable release of soluble proteins and peptides in the digestates after in vitro digestion was observed in meat analogues as meat products, whereas the digestibility of proteins was lower in plant-based steaks and higher in plant-based cured meats than their counterparts. The overall protein quality and digestibility of products are related to both the use of good blending of protein sources and processes applied to produce them. An adequate substitution of meat with its analogues depends mostly on the quality of raw materials used, which should be communicated to consumers.

Published
2024
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16. Effect of Extraction Conditions on the Saccharide (Neutral and Acidic) Composition of the Crude Pectic Extract from Various Agro-Industrial Residues.

Author

Babbar N, Roy SV, Wijnants M, Dejonghe W, Caligiani A, Sforza S, and Elst K

Subjects
Agrochemicals chemistry, Agrochemicals isolation & purification, Molecular Structure, Pectins chemistry, Chemical Fractionation methods, Crops, Agricultural chemistry, Pectins isolation & purification
Abstract

The influence of different extraction methodologies was assessed on the composition of both neutral (arabinose, rhamnose, galactose) and acidic (galacturonic acid) pectic polysaccharides obtained from four agro-industrial residues, namely, berry pomace (BP), onion hulls (OH), pressed pumpkin (PP), and sugar beet pulp (SBP). For acidic pectic polysaccharides, the extraction efficiency was obtained as BP (nitric acid-assisted extraction, 2 h, 62.9%), PP (enzymatic-assisted extraction, 12 h, 75.0%), SBP (enzymatic-assisted extraction, 48 h, 89.8%; and nitric acid-assisted extraction, 4 h, 76.5%), and OH (sodium hexametaphosphate-assisted extraction, 0.5 h, 100%; and ammonium oxalate-assisted extraction, 0.5 h, 100%). For neutral pectic polysaccharides, the following results were achieved: BP (enzymatic-assisted extraction, 24 h, 85.9%), PP (nitric acid-assisted extraction, 6 h, 82.2%), and SBP (enzymatic assisted extraction, 48 h, 97.5%; and nitric acid-assisted extraction, 4 h, 83.2%). On the basis of the high recovery of pectic sugars, SBP and OH are interesting candidates for the further purification of pectin and production of pectin-derived products.

Published
2016
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17. Simple and validated quantitative ¹H NMR method for the determination of methylation, acetylation, and feruloylation degree of pectin.

Author

Müller-Maatsch J, Caligiani A, Tedeschi T, Elst K, and Sforza S

Subjects
Acetic Acid analysis, Acetylation, Coumaric Acids analysis, Dopamine analogs & derivatives, Esterification, Hydrolysis, Methanol analysis, Methylation, Molecular Structure, Reproducibility of Results, Magnetic Resonance Spectroscopy methods, Pectins chemistry
Abstract

The knowledge of pectin esterification degree is of primary importance to predict gelling and other properties of pectin from different sources. This paper reports the development of a simple and rapid (1)H NMR-based method for the simultaneous quantitative determination of methylation, acetylation, and feruloylation degree of pectin isolated from various food sources. Pectin esters are hydrolyzed in NaOH/D2O, and the obtained methanol, acetic acid, and ferulic acid are directly measured by (1)H NMR. High accuracy, repeatability, and reproducibility of the method were obtained, and the analysis time is reduced as compared to conventional chromatography- or titration-based methods.

Published
2014
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