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Despite the great number of minor and local olive cultivars, oil extraction at industrial level is carried out mainly using few major varieties. Biodiversity is one of the strength point of olive oil sector to characterize, distinguish, and valorise olive oil productions. In this study, we report the maturation pattern of the drupes and characterize the virgin olive oil obtained from Bambina cultivar, a local variety from Gravina di Puglia, in province of Bari. The name of the cultivar, which means "child", should arise from the ancient use of its oil, appreciate by child because only slightly bitter and pungent. Nonetheless, it is characterized by high total phenolic content. The obtained results support the traditional and local knowledge and gave one first scientific explanation of it. Indeed, despite the significant content of phenols (about 400 mg kg-1) oleochantal, main responsible of pungent taste, represents about 1% of the total phenols. On the contrary, great amount of flavonoids has been detected. Remarkable is also the content of other lipophilic antioxidants, tocopherols and carotenoids. [ABSTRACT FROM AUTHOR]

Superplastic forming (SPF) is considered to be a near net shape manufacturing technique, mainly adopted to realize aircraft and automotive parts, which requires relatively high tooling and assembly costs. Furthermore the tuning of the process is a non trivial operation since very limited reliable models have been developed to predict the complex geometries obtained through SPF. In such context several researches, based on finite element method (FEM,) have been conducted on the numerical optimization of conventional SPF processes. Friction Stir Processing (FSP) can be used combined with conventional SPF to enhance the superplastic material behavior by means of grain refinement treatment locally performed. From this point of view very few models have been developed to simulate the different superplastic behavior distinguishing the materials after the application of FSP. In this work free bulge forming tests of AZ31B Mg alloy was experimentally performed by means of blow forming laboratory-scale equipment as well as FEM analysis were conducted to simulate the SPF in two different cases: unprocessed and friction stir processed (FSProcessed) condition. The most relevant parameters of the constitutive numerical model were optimized by numerical-experimental comparison. More specifically material strength factor (K) and strain rate sensitivity index (m) were considered during the parametric optimization. Strain and thickness distributions were compared to the experimental measurements in order to individuate the optimized constitutive equations governing the superplastic behavior in both case studies. [ABSTRACT FROM AUTHOR]

Various studies are present in literature about the nutritional and sensorial characteristics of preserved tomato products and minimally processed products. To the best of our knowledge, there are no data in literature concerning the tomato-based pâtés, suitable as seasoning for pasta, salads and sandwiches. The aim of this work was to characterize two types of tomatobased pâtés in terms of volatile compounds profile, lipid fraction degradation and antioxidant contents as a function of the ingredient formulation. The tomato-based pâtés showed a different aromatic profile, with particular reference to volatile compounds deriving from the raw materials and lipid autoxidation. Significant differences were also observed for the oxidative and hydrolytic degradation level of the lipid fraction, as well as total phenols and flavonoids content. The differences observed were linked to the ingredient formulation used. In particular, the addition of minced mushrooms, chilli and parsley involved a development of terpenic volatile compounds, while when extra virgin olive oil was used significantly higher percent contents of aldehydes and ketones were found, as well as a minor oxidative degradation of lipid fraction. Also total phenols and flavonoids content were influenced by the ingredient formulation, while no differences were observed for the lycopene content. [ABSTRACT FROM AUTHOR]

This work is part of scientific studies with the wider aim to produce components for aerospace industrial applications. Particularly, components with complex geometry are manufactured by using innovative technologies. The aim of this paper is to verify the technological feasibility of the manufacturing of components formed using Super Plastic Forming (hereinafter called SPF) process and filled with aluminum foam. The component under investigation is composed of an outer layer of a thin sheet in titanium alloy, formed by SPF technology, and a core in aluminum foam manufactured by the powder compact melting technique. Drop weight impact tests have been carried out with the aim to estimate the improvement of the innovative component in terms of energy absorption compared to the sum of the single constituents. The results have showed significant improvements in the energy absorption capability, proving that the proposed concept is technically promising. Copyright © 2013 John Wiley & Sons, Ltd. [ABSTRACT FROM AUTHOR]

Corrosion fatigue is defined as the sequential stages of metal damage that evolve with accumulated load cycling, in an aggressive environment, and resulting from the interaction of irreversible cyclic plastic deformation with localized chemical or electrochemical reactions. It appears then evident the need to know and understand all phenomena that are involved in pit formation and growth in the presence of both an aggressive environment and a cyclic load. Although each single effect of both fatigue and corrosion have been extensively documented for aluminium alloys, their synergic action is not thoroughly understood and it continues to be an area of considerable scientific and industrial interest. Fatigue experiments were conducted on bare AA 2024 T3 aluminium alloy specimens in the presence of an aggressive environment consisting of a water aerated solution with 3.5% of NaCl in weight. The specimen was stressed in a four-point bending test; the upper surface of the specimen, experiencing only tensile stress, was the monitored one. True strain on this surface was monitored by means of fibre optic Bragg grating. The strain and open circuit potential variations observed as a function of number of cycles are interpreted as a result, and taking into account the numerous and complex phenomena occurring as time goes on. The pits birth and their subsequent growth seem to play a significant role in crack initiation and subsequent propagation up to final catastrophic failure. This has been verified also by means of finite element method analysis. Copyright © 2012 John Wiley & Sons, Ltd. [ABSTRACT FROM AUTHOR]

An investigation was carried out on the effect of adding increasing amounts of monoacylglycerols (MAG) - obtained from a purified soybean oil (PSO) - on the oxidation of the same PSO. PSO and the MAG/PSO solutions were subjected, during accelerated oxidation at 60°C, to routine analyses and High-Performance Size-Exclusion Chromatography of polar compounds. The addition of low amounts of MAG (5-10 g kg-1) caused an increase of oxidation. Adding higher amounts of MAG, the pro-oxidant effect progressively decreased. The solution containing 30 mg kg-1 showed the lowest oxidative levels. Therefore, the effect of MAG in PSO oxidation is not univocal, being dose-dependent. [ABSTRACT FROM AUTHOR]

Abstract Background Meconium abnormalities are characterized by a wide spectrum of severity, from the meconium plug syndrome to the complicated meconium ileus associated with cystic fibrosis. Meconium Related Ileus in absence of Cystic Fibrosis includes a combination of highly viscid meconium and poor intestinal motility, low grade obstruction, benign systemic and abdominal examination, distended loops without air fluid levels. Associated risk factors are severe prematurity and low birth weight, Caesarean delivery, Maternal MgSO4 therapy, maternal diabetes. In the last 20 yrs a new specific type of these meconium related obstructions has been described in premature neonates with low birth weight. Its incidence has shown to increase while its management continues to be challenging and controversial for the risk of complicated obstruction and perforation. Materials and methods Among 55 newborns admitted between 1992-2008 with Meconium Related Ileus as final diagnosis, data about Low Birth Weight infants (LBW < 1500 g) were extracted and compared to those of patients ≥ 1500 g. Hischsprung's Diseases and Cystic Fibrosis were excluded by rectal biopsy and genetic probe before discharge. A softening enema with Gastrografin was the first option whenever overt perforation was not present. Temporary stoma or trans appendiceal bowel irrigation were elected after unsuccessful enema while prompt surgical exploration was performed in perforated cases. NEC was excluded in all operated cases. Data collected were perinatal history and neonatal clinical data, radiological signs, clinical course and complications, management and outcome. Results 30 cases with BW ≥ 1500 g had an M/F ratio16/14, Mean B.W. 3052 g, Mean G.A. 37 w Caesarean section rate 40%. There were 10 meconium plug syndrome, 4 small left colon syndromes, and 16 meconium ileus without Cystic Fibrosis. Five cases were born at our institution (inborn) versus 25 referred after a mean of 2, 4 Days (1-7) after birth in another Hospital (outborn). They were managed, after a Gastrografin enema with 90% success rate, by 1 temporary Ileostomy and 2 trans appendiceal irrigation. 25 cases with BW< 1500 g (LBW) had M/F ratio 11/14, Mean B.W. 818 g, Mean G.A. 27 w, Caesarean section rate 70%, assisted ventilation 16/25. There were 8 inborn and 17 outborn. Gastrografin enema was successful in 6 out 8 inborn infants only, all referred within one week from birth. There were 12 perforations mainly among late referred LBW outborn. Conclusions Meconium Related Ileus without Cystic Fibrosis responds to conservative management and softening enema in most of mature infants. In LBW clinical course is initially benign but as any long standing bowel obstruction management may present particular challenges. Clinical and plain radiographic criteria are reliable for making diagnosis and testing for Cystic Fibrosis may not be indicated. Enema may be resolutive when performed in a proper environment. Perforated cases may be confused with NEC which is excluded by clinical history, no signs of sepsis, lab signs missing, abdominal signs missing, typical radiological signs missing. The higher complication rate is recorded among cases delivered and initially managed in Neonatal Units without co-located Surgical Facilities. Early diagnosis and aggressive medical therapy may lead to higher success rate and help avoiding surgical interventions. Surgical therapy in uncomplicated cases, unresponsive to medical management, should be minimally aggressive.

The influence of the storage time on the levels of thermo-oxidation compounds of extra virgin olive oil (EVOO) during frying was evaluated. To this aim, two extra virgin olive oils (cv Bosana, EVOO1 and cv Semidana, EVOO2) fresh and after storage, were used, for deep-frying of potatoes. EVOO stored for a longer time led to a significant increase of the TAGP and ox-TAG content in both the residual fried oils and the oil extracted from potato chips, with respect to the levels observed when frying was performed with oils stored for a shorter time. [ABSTRACT FROM AUTHOR]

Olive leaves, a waste from olive oil production, represent a good source of bioactive compounds, exploitable as natural preservatives in foods for their antioxidant and antimicrobial activities. In this frame, olive leaf extract (OLE) was added in non-thermally stabilized olive-based-paste at two different concentrations (0.5 and 1 g kg-1), and the samples were stored for 90 days. Antioxidant and antimicrobial activity were evaluated by means of ABTS-TEAC assay and microbiological analyses. The samples added with OLE showed the highest value of antioxidant activity. The main microbial groups registered a significant loss (of about 0.5-1 logarithmic cycles) when OLE was added. [ABSTRACT FROM AUTHOR]

The effect of coadjuvants during olive oil processing on the oxidative enzymes and the content of fatty acid alkyl esters (FAAE) has been investigated. Two Italian olive cultivars, at different ripening degree, were processed immediately after harvesting or after 5 and 12 days of storage. The results highlighted a general decrease of FAAE and a significant increase in the PPO and POD activities due to the coadjuvant use. The increased oxidases activity could lead to a reduction of oils phenolic compounds. [ABSTRACT FROM AUTHOR]

Recently, the quantification of fatty acids alkyl esters has become mandatory for the extra virgin olive oil classification. However, the behaviour of such metabolites, during olives processing, is not yet well understood. Thus, the present paper aims to point out the influence of the use of calcium carbonate on the fatty acids alkyl esters content of the oils. The results showed that the content of fatty acids alkyl esters was significantly influenced by the technological coadjuvant. The use of calcium carbonate led to a general reduction of fatty acids alkyl esters compared to the untreated samples. Methyl esters of fatty acids were more susceptible to the use of processing aid than the ethyl esters. [ABSTRACT FROM AUTHOR]

The aim of this research was the chemical, microbiological, and sensory characterization of new ingredient formulations of olive-based pâtés, since few studies are present in the literature regarding table olive-based processed products. Three ingredient formulations were selected by a consumer test on the basis of the scores of odour and taste descriptors, higher than 6 (linear scale 0-10 cm). The chemical and sensory analyses allowed to clearly differentiate all ingredient formulations on the basis of both composition and volatile profile. Microbiological data corresponded to levels usually detected for similar products and excluded the presence of pathogens. Finally, no off-flavour was perceveid in the tested formulations. [ABSTRACT FROM AUTHOR]

The aim of the study was to assess the influence of talc on the extra virgin olive oil volatile profile during production and storage. The obtained results showed that talc used at 1% level did not cause significant differences, whereas at 2% level showed only slight differences were revealed compared to control. During storage a significant increase of the volatiles deriving from the oxidative process was observed and a concomitant significant decrease of the C6-LOX aldehydes. The evolution of the volatile compounds of extra virgin olive oils during storage was not significantly influenced by talc addition, with the exception of the sum of C6-LOX aldehydes, which showed a significant higher decrease. [ABSTRACT FROM AUTHOR]

Among ready-made sauces, pâtés play an important role on the market, including olivebased pâtés that result one of the most common vegetable pâtés. They are generally subjected to pasteurization treatment that causes chemical and nutritional degradation of the product. For similar products, such as meat-based pâtés and pesto genovese, the effect of spices and aromatic plants, and modified atmosphere packaging (Map), respectively, was investigated. In this study, the effects of a natural antimicrobial commercial extract (Ex) and packaging atmosphere (Map), were evaluated to extend the shelf life of not pasteurized olive-based pâté. The microbiological and physico-chemical parameters were assessed at 1 and 28 days of storage in refrigerated conditions (4°C). The addition of extract and the use of modified atmosphere packaging allowed to keep lower levels of both microbial population and oxidative degradation up to 28 days. [ABSTRACT FROM AUTHOR]