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Vitamin D and magnesium-calcium carbonate nanoparticles were used to fortify a newly developed healthy chocolate spread formulated with inulin and maltitol as sugar replacers and alternative to palm oil to reduce the concentration of saturated fatty acid. These samples were compared with well-known commercially available chocolate spreads in terms of rheology, polyphenols content and in vitro digestion, sensory attributes and willingness to buy. The fortified chocolate spreads showed comparable if not better acceptability than the current products on the market and over 80% of the participants were inclined to buy and 66% prepared to spend 10 to 15% more money on the product enriched with the three micronutrients. The results also demonstrate that the incorporation of nanoparticles could affect the rheological and physio-chemical properties of the formulations and an appropriate ratio between the fat phase and particles seems an important factor to consider.

In this study, fortified pasta was prepared by replacing semolina with 0, 5, and 10 g/100 g of grape pomace (GP), a food industry by-product, rich in fiber and phenols. GP inclusion in pasta significantly reduced its optimum cooking time and the swelling index, while also increasing the cooking loss (p &lt, 0.05). Furthermore, pasta firmness and adhesiveness were enhanced by the GP addition, as well as the total phenol content and the antioxidant activity, evaluated through ABTS and FRAP assays (p &lt, 0.05). From a nutritional point of view, increasing amounts of GP resulted in a significative decrease in the rapidly digestible starch and an increase in the slowly digestible starch, while the predicted in vitro glycemic index was also reduced (p &lt, 0.05). Sensory analysis showed that fortified spaghetti had good overall acceptability, and the results suggest that GP-fortified pasta could represent a healthy product with good technological and sensory properties.

Chocolate is one of the most consumed delicacies in the world. Nowadays high-cocoa polyphenol-rich chocolates, probiotic chocolates, and prebiotic chocolates are getting more attention. In light of this, dark chocolate containing microencapsulated phytosterols (MPs) has been developed to reduce cholesterol in individuals. In particular, different dark chocolates containing 64, 72 and 85% of cocoa, fortified with 0, 5, 10 and 15% MP have been produced. The obtained chocolates were characterized by a particle size distribution lower than 30 μm and were stable from a chemical point of view. Specifically, peroxide values were always lower than 2 meq O2 per kg of fat, also after three months of storage. The bioaccessibility of phytosterols was comparable with literature values and the antioxidant activity reached a value of 92 μg trolox per g chocolate for samples obtained from 85% of cocoa. Moreover, sensory evaluation demonstrated a positive effect on the acceptability of the functional chocolate produced and a significant effect of the information on the final sample acceptability.

Chia (Salvia hispanica L.) is an expanding functional food crop from Central America, but little is known about effects of new growing environments and agronomical treatments on seed quality. The quality of seeds produced in Europe has never been reported and there’s a lack of information on secondary metabolites of leaves, an emerging product of Chia. In this work, the nutritional quality and oxidative stability of Chia seeds produced in Southern Italy (Basilicata region) have been evaluated, taking into account also different nitrogen fertilization strategies. The quality of seeds produced in Basilicata has been also compared with that of commercially available seeds from traditional and new production areas. Oil extracted from Italian Chia seeds was not quantitatively significantly different, but more rich in chlorophyll, carotenoids and α-linolenic acid than in commercial seeds. Oxidative stability, polyphenols and antioxidant activity were also influenced by seed source. Fertilization system affected free acidity, chlorophyll and carotenoids, whereas it reduced p-Anisidine value, phenols and oxidative stability. Moreover, the metabolic profile of Chia leaves has been reported for the first time; in particular, several flavonoids and hydroxycinnamic acids, and the two uncommon flavonoids acetyl vitexin and acetyl orientin were found.

In this study fortified pasta was prepared through the replacement of durum wheat semolina with 0, 5 and 10 g/100 g of olive pomace (OP). OP was characterized by high total phenolic compounds (TPC) and a significant amount of fibre. Fortification with OP significantly increased the TPC and the antioxidant capacity, both in cooked and uncooked pasta. OP incorporation decreased the optimum cooking time while increasing the swelling index, the water absorption and the cooking loss. Firmness significantly increased with increasing levels of OP as well as the adhesiveness. OP incorporation affected the starch fractions, reducing the rapidly digestible starch and increasing the slowly digestible starch and the resistant starch, without significantly influencing the predicted in vitro glycaemic index. These results show that pasta fortified with OP could represent a healthy product and a potential technological alternative for the food industry by-products re-use.

Some quality characteristics of the "Valle dell"Ofanto" cauliflower, that has been recently appointed the certification of collective brand, were investigated at Gaudiano (41°03’N; 15°42'E, Southern Italy, Basilicata Region). Six white head cauli-flower cultivars, characterized by a different length of the crop cycle (2 early, 2 medium and 2 late), were studied. The above cultivars were transplanted in open field at the middle of August 2004 and harvested from the middle of October 2004 to the end of March 2005. At harvest time, yield traits and head sizes of cauliflowers were measured. Among the qualitative traits, color, weight loss, total soluble solids, nitrate and vitamin C content were assessed on the fresh florets and after a storage period lasting 15 days at 0°C and 95% R.H. The "Valle dell'Ofanto" cauliflower was characterized by a high content in sugars and vitamin C, even if significant differences in some qualitative parameters (e.g., vitamin C and nitrate content) were affected by cultivars and crop cycle length. On the other hand, the storage at controlled temperature and R.H. did not substantially change the qualitative characteristics of the heads, but caused only a slight increase of dry matter and soluble solids levels, especially in those cultivars more susceptible to weight loss.

An experimental investigation was performed on blend extra virgin olive oils (EVOOs) from different cultivars and EVOO from different olive monovarieties (Coratina, Leccino, Maiatica, Ogliarola) with the aim to evaluate the possibility of estimating the perceived bitterness intensity by using chemical indices, such as the total phenol content and the compounds responsible for oil bitterness measured spectrophotometrically at 225 nm (K225 value), as bitterness predictors in different EVOO. Therefore, a bitterness predictive model, based on the relationship between the perceived bitterness intensity of the selected stimuli and the chosen chemicals parameters has been built and validated. The results indicated that the oil bitterness intensity could be satisfactorily predicted by using the K225 values of oil samples.

The use of solid carbon dioxide (dry ice) as a cryogen is widespread in the food industry to produce high quality wines, rich in color and perfumes. The direct addition of carbon dioxide to olives in the solid state before milling represents a fundamental step which characterizes this innovative extraction system. At room temperature conditions solid carbon dioxide evolves directly into the air phase (sublimation), and the direct contact between the cryogen and the olives induces a partial solidification of the cellular water inside the fruits. Since the volume occupied by water in the solid state is higher than that in the liquid state, the ice crystals formed are incompatible with the cellular structure and induce the collapse of the cells, besides promoting the diffusion of the cellular substances in the extracted oil, which is thus enriched with cellular metabolites characterized by a high nutraceutical value. Furthermore, a layer of CO2 remains over the olive paste to preserve it from oxidative degradation. The addition of solid carbon dioxide to processed olives induced a statistically significant increase in oil yield and promoted the accumulation of tocopherols in the lipid phase, whereas a not significant increase in the phenolic fraction of the oil occurred.El uso de dióxido de carbono sólido (hielo seco) como criogénico está muy extendido en la industria alimentaria para producir vinos de alta calidad, ricos en color y perfumes. La adición directa de dióxido de carbono en estado sólido a las aceitunas antes de la molienda representa el paso fundamental que caracteriza este innovador sistema de extracción. En condiciones ambientales el dióxido de carbono sólido evoluciona directamente en la fase de aire (sublimación), y el contacto directo entre el criógeno y las aceitunas induce una solidificación parcial del agua celular dentro de los frutos. Dado que el volumen ocupado por el agua en el estado sólido es mayor que en el estado líquido, los cristales de hielo formados son incompatibles con la estructura celular e inducen el colapso de las células, además de promover la difusión de las sustancias celulares en el aceite extraído, que así, por lo tanto, se enriquece con metabolitos celulares que se caracterizan por un alto valor nutracéutico. Además, una capa de CO2, permanece sobre la pasta de aceitunas para preservar de la degradación oxidativa. La adición de dióxido de carbono sólido a las aceitunas procesadas indujo un aumento estadísticamente significativo en el rendimiento de aceite y promueve la acumulación de tocoferoles en la fase lipídica, mientras que produce un incremento, no significativo, de la fracción fenólica del aceite.

The main objectives of this work were to evaluate the chemical and microbiological fresh beef meat quality packed in aerobic atmosphere with biopolymers, to investigate the possible role of biogenic amines (BAs) as indicators of spoilage in fresh beef meat stored at 4 °C for 8 days. The results of this research highlighted that for fresh meat packaging it could be possible to replace the PS tray/PVC film system, with an expanded PLA biopolymeric tray heat-sealed with a biopolymeric film, characterized by a negligible environmental impact in comparison with the use of synthetic plastic materials. The storage time differentiated the meat samples on the basis of pH and microbiological characteristics. With regard to BAs, tyramine and cadaverine resulted strongly influenced by the storage time, and to a less extent putrescine and spermidine. Tyramine and cadaverine could be used as spoilage indexes of fresh beef meat chilled and packed in aerobic atmosphere with biopolymers.

An optimised HPLC analysis is described for the determination by dansylation of the following 11 biogenic amines in wine: agmatine, cadaverine, ethanolamine, histamine, methylamine, 2-phenylethylamine, spermine, spermidine, putrescine, tryptamine and tyramine. Seven amines were found in red and white wines produced in Southern Italy, being present at levels ranging from not detectable to 10.97 mg/L. The most abundant amine resulted ethanolamine, while the polyamine present at the highest concentration was agmatine with maximum levels of 9.92 mg/L. Total biogenic amines content was higher in the red wines.

Summary Semicotto Caprino is a traditional goats' cheese manufactured in the Basilicata region (Southern Italy). Four experimental lots of cheeses were produced from separate batches of milk. All the biogenic amines monitored increased during ripening, the most abundant at each ripening time being putrescine, followed by tryptamine and tyramine. Histamine was not detected at 15 days, but it reached 104 mg kg-1 cheese at the end of ripening (60 days). A good correlation between free amino acids and total biogenic amines production was found. Strains of enterococci were isolated from all batches of goats' cheese and characterized for amine production and proteolytic activity. HPLC analysis showed that the isolates produced 2-phenylethylamine, tryptamine, cadaverine, spermidine and, sometimes, spermine. The high amine-positive strains were also highly proteolytic. In the growth medium with a mixture of amino acid precursors added, the tested isolates produced more amines, even if at different levels.

Polyamines (PAs) are ubiquitous substances considered to be bioregulators of numerous cell functions; they take part in cell growth, division, and differentiation. These biogenic amines are also involved in tissue repair and in intracellular signaling; in fact, because of their polycationic character, they interact to a large extent with membrane phospholipids and may play an important role in the regulation of membrane-linked enzymes. The intracellular polyamine content derives from the simultaneous regulation of the synthesis, catabolism, uptake, and elimination of the polyamines; furthermore, PAs are present in all cell types at different concentrations, but the highest levels are found in rapid-turnover tissues. In addition to spermidine, spermine, and putrescine, also agmatine (AGM), deriving from arginine and identified in mammals in the 1990s, is a polyamine and several studies have reported its potentially positive role in the production of secretagogues, and in neuronal, vascular, metabolic, and therapeutic functions. Because of the low arginine decarboxylase (ADC) activity in mammalians, the amounts of AGM found in their tissues can be only minimally ascribed to an endogenous de novo synthesis by ADC, while a substantial quantity of AGM may be of dietary origin. Several food products contain only small amounts of polyamines, while higher concentrations can be found in fermented foods. PAs could also be considered as indicators of freshness in fish and meat products; as these moieties are produced during food storage, it would seem to confirm the main role of microorganisms in their synthesis. In particular, high levels of AGM are present in alcoholic beverages, such as wine, beer, sake, which would seem to confirm the role of yeasts in AGM production. Although many biological functions have been attributed to polyamines, high levels of these compounds in foodstuffs can have toxicological effects; however, no safe level for the intake of polyamines in a diet has yet been established. In this paper the presence of AGM in different foodstuffs is discussed, also taking into account the various factors affecting its presence and concentration.

Seventy-three Southern Italian red wines were characterized according to their content in total polyphenols, trans- and cis-resveratrol and biogenic amines. These quality parameters were used in multivariate statistical analysis to discriminate the wines according to their specific geographical origin. The results indicated that total polyphenols, resveratrol isomers and biogenic amines provide a good prospect for discriminating wines by regions. The discrimination was also possible to a lesser extent by cultivar. In particular, canonical variate analysis suggested that the discrimination of wines according to their provenance is based on the following parameters: cis-resveratrol, total polyphenols, spermidine and tryptamine for Basilicata region; agmatine and trans-resveratrol for Calabria and Campania regions; cadaverine, ethanolamine, histamine, putrescine and tyramine for Puglia region.

Thirteen cultivars and two hybrids of Clementine fruits (Citrus clementina Hort. Ex. Tan) cultivated in Italy were characterized according to pH, titratable acidity, total soluble solids, total polyphenols, carotenoids, vitamin C, hesperidin, rutin, narirutin and naringin and radical scavenging activity. The presence of rutin in Clementine fruit juice is reported for the first time here. The results indicated that all chemical parameters statistically differentiated each cultivar (P0.001). In particular, principal component analysis showed a clear discrimination of five cultivars from all the other varieties based on vitamin C and total polyphenols for the Caffin cultivar, which showed also the highest antioxidant activity; narirutin for the Etna hybrid cultivar; hesperidin, rutin and total soluble solids for the SRA 89 cultivar; and naringin, hesperidin and rutin for the Esbal cultivar. Moreover, the Mandalate hybrid cultivar showed the lowest antioxidant activity as well as vitamin C and total polyphenols content, while titratable acidity and naringin level were the highest. The antioxidant activity assessed in all the fruits was closely correlated with vitamin C and total polyphenols content, rather than with the flavonoid compounds.

In this work the effects of common household practices such as chilling, freezing, and cooking on vitamin C retention in broccoli (Marathon cv.), as well as their influence on the release of sulforaphane upon enzymatic hydrolysis of glucoraphanin by the endogenous enzyme myrosinase, were investigated. When chilled at 6 degrees C and 95% R.H. for 35 d, broccoli showed a vitamin C and sulforaphane loss of about 39% and 29%, respectively, while storage at -18 degrees C for 60 d resulted in similar losses, but mainly due to the blanching step. Boiling, steaming, microwaving, pressure-cooking, and the combined use of pressure and microwaves were the cooking methods investigated. Boiling and steaming caused significant vitamin C losses, 34% and 22%, respectively, while with the other treatments more than 90% retention was observed. Sulforaphane was no more detectable after boiling or steaming, while pressure/microwave cooking did not cause any significant loss. The quantitative distribution of these moieties in the florets and stems of fresh and chilled broccoli was also investigated.

A quick extraction methodology was developed to reduce the time usually required to determine the phenol content in olive oil. The validity of this method, based on SPE technique, was tested against two other phenol extraction techniques. The statistical analysis of the analytical data showed that over a phenol content range of 110-550 μg/g oil, the proposed method can be a reliable alternative for a rapid extraction of the phenols from olive oil.

This work was aimed to the evaluation of the variability of lipolytic activity in Yarrowia lipolytica strains, as well as to asses for a selected strain, the response to the changes of physico-chemical variables (such as pH, NaCl and lipid content), in order to obtain predictive models describing their effects on the lipolysis pattern. The strains tested, having different environmental origin, showed different patterns of the free fatty acids (FFA) released. The clustering of the free fatty acids profiles evidenced that the unweighted average distance within the strains of the same species did not exceeded 30%. However, the lipolytic activity of some strains generated FFA profiles that differentiated from the majority of the strains considered. Also, when a single strain was inoculated in model systems in which pH, NaCl and milk fat were modulated according to a Central Composite Design (CCD), chemico-physical characteristics of the system led to marked variations in the lipolytic activity with consequent changes in individual fatty acids released. In most cases, when the same Y. lipolytica strain was used, under the experimental conditions adopted, the modulation of the lactic acid, NaCl and lipid content did not generate differences in the fatty acid release exceeding 20–21%. However, some combinations of factors remarkably affected lipase expression or activity, and generated differences in the fatty acid released higher than those observed among different strains of the same species.

In this work, the combined effects of temperature, pH and NaCl concentration on the growth dynamics of Enterococcus faecalis EF37, its proteolytic activity and its production of biogenic amines have been studied. The effects of the selected variables have been analysed using a Central Composite Design. The production of biogenic amines, under the adopted conditions, was found to be mainly dependent on the extent of growth of E. faecalis. Its proteolytic activity was not a limiting factor for the final amine production, because in the system studied (skim milk) an excess of precursors was guaranteed. Quantitatively, the most important biogenic amine produced was 2-phenylethylamine but substantial amounts of tyramine were detected in all the samples. This work confirms that the main biological feature influencing the biogenic amine formation is the extent of growth of microorganisms, like E. faecalis, characterised by decarboxylase activity. In the traditional and artisanal cheeses produced using raw milk, enterococci usually reach levels of 10(7) cells/g. With this perspective, it is important that the presence of biogenic amines due to the activities of these microorganisms is maintained within safe levels, without affecting the positive effects of enterococci on the final organoleptic characteristics of the cheese.

Solid Phase Extraction (SPE) was utilised as an alternative technique for the rapid recovery of the phenolic fraction from virgin olive oil. Different kind of sorbent materials (C 18 , CN and Florisil) were tested and the validity of the SPE methodology was tested against two commonly utilised phenol extraction techniques. Statistical analysis of the analytical data showed that SPE can represent a reliable alternative to the traditional procedures. SPE with CN columns was also utilised as an enrichment technique for the HPLC analysis of the phenolic fraction in 12 virgin olive oils coming from Greece, Italy and Spain. Eleven unidentified peaks were found to be always present in the chromatograms of the 12 oils. The relationships between these peaks and the total phenol content, the oil oxidative stability and some of the perceived properties of the virgin olive oil flavour ( bitter and astringent ) were statistically evaluated.

Supercritical fluid carbon dioxide was used to extract carotene and lutein from leaf protein concentrate (LPC). Extractions were performed using pressures of 10-70 MPa at 40°C and CO2 flow rates of 5-6 L/min. Over 90% of the carotene contained in LPC was removed at extraction pressures in excess of 30 MPa. Removal of lutein from LPC required higher extraction pressures (70 MPa) and gas volumes to attain a 70% recovery level. Experimental results were rationalized with the aid of solubility parameter theory. The described process offers the possibility of obtaining a selective extraction of natural colorants, free of solvent residuals, which can be used as food dyes.

Summary We report here data on the effects of anaerobic conditions on the status of cytosolic sucrose degrading enzymes. The activities of sucrose synthase (EC 2.4.1.13) and cytosolic alkaline invertase (EC 3.2.1.26) were studied in rice ( Oryza sativa L.), maize ( Zea mais L.), wheat ( Triticum aestivum L.), and barley ( Hordeum vulgare L.) seeds and seedlings subjected to air-anoxia transition or directly sown under anaerobic conditions. The activity of alcohol dehydrogenase (EC 1.1.1.1) is also reported, to allow comparison with a typical anaerobic polypeptide. The data, discussed and compared with the other available reports on this subject, indicate sucrose synthase induction at the transcriptional level also in maize seedlings, and suggest that sucrose synthase is the major sucrose-degrading enzyme in cereal seeds directly sown under anaerobic conditions.

There is a need to develop low-sugar healthy products. The aim of this research was to evaluate the effect of maltitol and inulin as sucrose replacement alongside resistant starch (RS) and green banana flour (GBF) on the texture and physical properties of gluten-free doughs and biscuits formulated with buckwheat, sorghum and lentil flours. These properties are important to predict the dough workability, how easy the biscuits could be mass-produced and determine consumers’ acceptability. Results showed that partial and complete substitution of sucrose could be achieved and appropriate concentration of resistant starch or green banana flour contributed to better dough and biscuit texture. RS content showed the biggest influence on dough stickiness and biscuit hardness and could be used to correct the negative effect of sucrose replacement and to maximise both the dough processability and biscuit acceptability.