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In critically ill patients requiring mechanical ventilation for longer than 48-72 h enteral nutrition (EN) should be started early. Because EN alone may be unable to reach the target nutritional requirement, supplemental parenteral nutrition (PN) should be administered. This study aimed at describing the daily rate of administered calories and proteins according to the expected calculated targets. The impact of calorie adequacy, deficit or excess on relevant clinical outcomes was explored.A retrospective cohort study was conducted in 217 patients undergoing cardiac surgery, admitted postoperatively in intensive care unit and undergoing EN. The effective intake provided via EN, PN, oral nutritional supplements (ONS) and nonnutritional calories (NNC) was documented for a maximum of 20 days. The administered/required calorie and protein ratios (KcalA mean KcalDespite a preliminary estimate of nutritional requirement, a steady daily optimal 80%-100% Kcal

In the present study, label-free SERS spectroscopy is applied as a useful analytical technique for white wine characterization. 180 samples of three white wines varieties from northeastern Italy, Sauvignon Blanc, Ribolla Gialla and Friulano, collected from three different Italian producers from 2016 vintage, have been analyzed using Ag citrate-reduced colloids and a portable Raman instrument with a 785 nm laser. A PCA of SERS spectra showed that discrimination between wines and wineries is possible. Main spectral differences are due to adenine, carboxylic acids and glutathione, with their ratio changing among different wine types and producers. A robust version of the Soft Independent Modelling of Class Analogy (SIMCA) method was used to model the class space of each wine and to perform the classification among the different categories, yielding overall efficiencies between 87 and 93%. These results are extremely encouraging and open the way to the application of this SERS protocol as a wine identification assay.

The cultivar Bianchera is an autochthonous variety from the eastern part of northern Italy, but it is also cultivated in the Slovenian and Croatian peninsula of Istria where it is named Belica (Slovenia) and Bjelica (Croatia). The properties of oleocanthal, a natural anti-inflammatory ibuprofen-like compound found in commercial monocultivar extra virgin olive oils, were determined by means of both quantitative 1HNMR (qNMR) and HPLC analyses, where qNMR was identified as a rapid and reliable method for determining the oleocanthal content. The total phenolic content (TPC) was determined by means of the Folin&ndash, Ciocalteau method and the major phenols present in the olive oils were also quantified by means of HPLC analyses. All these analyses confirmed that the cultivar Bianchera was very rich in polyphenols and satisfied the health claim provided by the EU Commission Regulation on the polyphenols content of olive oils and their beneficial effects on human health.

Background The Italian National Institute of Statistics (ISTAT) highlights that in 2020 10% of the Italian population could not afford an adequate meal every 2 days. Families with several children were more affected, for these children school meals represented the only access to a healthy diet. The European Commission Farm to Fork Strategy, concerning the COVID-19 pandemic (CP), underlines the need to act to ensure access to a sufficient supply of affordable food for all. In the Province of Trieste (PT) over 90% of pupils eat in school canteens (12,000 meals per day). The aims of the project were to verify the impact of CP on the food security of public school canteens (PSC) and determine any Nutritional Critical Points (NCPs) - Corrective Actions (CAs) to guarantee healthy equity meals for all pupils. Methods The content of Public food procurement and service polices for a healthy diet (PFP) published by the WHO and the Nutrient Analysis Critical Control Points (NACCP) process as indicated by the Ministry of Health were applied. In the first quarter of 2021, all food procurement contracts (n = 6) and all of the school kitchens (n = 45) of PT PSC were verified, the University of Trieste analysed the composition of fresh desserts administered in 7 consecutive weeks. Results The NACCP process showed NCPs on the low quality of afternoon snacks and on the quantitative/qualitative fat profile of fresh desserts, with a content of 69 to 72% of saturated fat, of 5 to 7% of trans fat and of 8 to 12% oxidized fat as a “dual quality” food. CAs were activated to support all PT PSC in reformulating fresh desserts, as well as in aiding the assessment of the food procurement landscape, activating regular monitoring of compliance and designing procurements adherent to PFP. Conclusions Project outcomes highlight the importance of taking action to continuously support PSC in order to ensure healthy and equitable food environments for all and to contribute to building a resilient food system. Key messages Guarantee healthy equity school meals for all pupils by developing on going processes to address the pandemic challenge. Ensure technical assistance to school catering to overcome the impact of COVID–19.

Background In Italy almost one in 10 people eat a meal in collective catering (CC) every day. The WHO and FAO emphasize the need to guarantee adequate amounts of antioxidants and protective phytochemicals, essential for the many metabolic functions, by intake of minimally processed foods. It is strategic to ensure protective meals for all CC users, especially hospital patients and the elderly. Recently the Public Procurement (PP) have more often chosen Cook & Chill (C&C) systems, characterized by the administration of meals stored between 0 and +3 C ° for 20 - 30 days. The aims of the project were to: evaluate the qualitative - quantitative profile of the effective protective molecules in C&C meals, determine any nutritional critical points (NCPs) - corrective actions (CAs) of C&C, identify rapid and cheap methods for monitoring the nutritional quality of meals and identify portable systems easy to use by non-professional operators in the chemical-analytical sector. Methods The NACCP process indicated by the Ministry of Health has been applied. In 2019 over 120 foods collected at different stages of the production of a C&C were sampled. The University of Trieste has performed over 850 analyses. The outcomes were compared with the food composition database by the agency of the Ministry of Agriculture (MA). Results The quantitative profile of the protective molecules present in C&C meals was in many cases reduced by 15 to 75% compared to the MA database. The protective capacity of some meals administered is comparable to that of ultra-processed food. The NCPs - CAs have been determined to ensure an adequate content of protective compounds in C&C meals. Rapid screening systems with chromatographic and optical techniques were identified. Portable systems with immediate analytical response will be developed. Conclusions The results of the project can significantly orient PP towards choices that: adhere to the WHO recommendations and adopt nutritional quality monitoring tools. Key messages Include nutritional quality criteria for choosing collective catering systems. Monitor the nutritional quality of collective catering through rapid screening systems.

Mushrooms belonging to Pleurotus genus have been demonstrated to have important nutritional and medicinal value and their regular intake prevent many diseases, reduce the infection probability and increase immunity. In order to investigate the bioactive compounds produced by seven commercial (‘142 F’, ‘142 E’, ‘D+’, ‘V turbo’, ‘V 142’, ‘A 12’, ‘V 160’) and five wild-type (‘Albino 1107’, ‘Altamura 1603’, ‘Muro Lucano 139’, ‘Conversano 1250’, ‘Albino beige chiaro 1094’) P. eryngii isolates, the following qualitative analyses were performed: Total polyphenol content, antioxidant activity (EC50 of ABTS) and antiradical power (ARP) in fresh lyophilized and dry basidioma, and water content, β-glucans and phenolic compounds in fresh samples. Standard methods were employed for each of the above mentioned aims. Total polyphenol content was diverse among the P. eryngii isolates. In particular, an elevated polyphenolic content was found in fresh lyophilized P. eryngii samples of the commercial isolates ‘V 142’ followed by ‘A 12’. The highest antiradical activity (ARP) was obtained by ‘Muro Lucano 139’ isolate. Wild P. eryngii isolates were characterized by higher water and β-glucans contents compared to the commercial ones, and the highest values were registered for the ‘Albino beige chiaro 1094’ isolate. In conclusion, the present study allowed us to identify the commercial and wild-type P. eryngii isolates from the Basilicata region, with high nutritional and medicinal value based on their bioactive compounds.

The activation of signals in fluorescent nanosensors upon interaction with their targets is highly desirable. To this aim, several molecularly imprinted nanogels have been synthetized for the recognition of tyrosol, hydroxytyrosol and oleuropein in aqueous extracts using the non-covalent approach. Two of them contain fluorescein derivatives as co-monomers, and their fluorescence emission is switched on upon binding of the target phenols. The selection of functional monomers was previously done by analyzing the interactions by nuclear magnetic resonance (NMR) in deuterated dimethylsulfoxide (DMSO-d6) of the monomers with tyrosol and hydroxytyrosol. Polymers were synthetized under high dilution conditions to obtain micro- and nano-particles, as verified by transmission electron microscopy (TEM). 1,4-Divinylbenzene (DVB) was used in the fluorescent polymers in order to enhance the interactions with the aromatic ring of the templates tyrosol and hydroxytyrosol by &pi, &pi, stacking. The results were fully satisfactory as to rebinding: DVB-crosslinked molecularly imprinted polymers (MIPs) gave over 50 nmol/mg rebinding. The sensitivity of the fluorescent MIPs was excellent, with LODs in the pM range. The sensing polymers were tested on real olive leaves extracts, with very good performance and negligible matrix effects.

Surveys (2008-2018) carried out by the Local Health Agency of Trieste (ASUITS) in local collective catering (CC) services of schools, hospitals, nursing homes, and workplaces (25.000 daily meals) have shown some non - adherence to healthier food choices, food standards, procedures and green and social procurement as recommended by the WHO, FAO, UE, Ministry of Health and of Environment. The purpose of this project is to support local public and private organizations in transforming the national and regional catering services food standards related to health, nutrition, environment and social criteria into food procurement and food contracts specifications. This has been done by compiling the major obstacles to improved standards observed during surveys, and by sharing critical and relevant examples with major public contractors across local, regional and national level. The guidelines (GL) for public procurement of CC consist of five chapters: the elaboration of specifications; a response module to present the offer of services; selection and award criteria, an evaluation system of offers, and the technical specifications attached. Technical information fixes the constituent elements of the service in order to have similar and directly comparable offers. GL cover both the purchasing of food and the contracting of catering services. In this way public or private institutions are able to prepare tender documents suitable to respond to health, economic needs and Sustainable Development Goals (SDGs). The development of the GL has increased the awareness and real potential that local organizations have in enhancing the strategic use of purchasers to boost food qualification, jobs, growth and investment. As well as to create a more innovative economy, to be resource and energy efficient, and to be socially-inclusive. To meet population nutrient intake goals and SDGs it is necessary to increase co-operation and the sharing of the objectives of ’Health in All Policies’. Key messages Contractors need practical tools to apply sustainable development goals criteria in collective catering. The integrated collective catering guide is a key to improving capacity building in institutions.

Among several potential applications, sigma receptors (σRs) can be used as neuroprotective agents, antiamnesic, antipsychotics and against other neurodegenerative disorders. On the other hands, antagonists of the GluN2b-subunit-containing-N-methyl-D-aspartate (NMDA) receptors are of major interest for the same purpose, being this subunit expressed in specific areas of the central nervous system and responsible for the excitatory regulation of nerve cells. Under these premises, we have synthesized and biologically tested novel hybrid derivatives obtained from the combination of phenyloxadiazolone and dihydroquinolinone scaffolds with different amine moieties, peculiar of σ2R ligands. Most of the new ligands exhibited a pan-affinity towards both σR subtypes and high affinity against GluN2b subunit. The most promising compounds belong to the dihydroquinolinone series, with the best affinity profile for the cyclohexylpiperazine derivative 28. Investigation on their biological activity showed that the new compounds were able to protect SH-SY5Y cells against oxidative stress induced by hydrogen peroxide treatment. These results proved that our dual σR/GluN2b ligands have beneficial effects in a model of neuronal oxidative stress and can represent strong candidate pharmacotherapeutic agents for minimizing oxidative stress-induced neuronal injuries.

According to the literature the prevalence of the risk of malnutrition o hospitalized people exceeds 25% of patients, this evidence is also related to low meal satisfaction. To reduce hospital malnutrition it is also important to improve the consumption of meals by implementing organoleptic and nutritional quality (O&NQ). The Local Health Agency of Trieste (ASUITS) has conducted surveys to find out how to evaluate and improve the procurement qualifications of hospital catering systems (HCS) and how to implement O&NQ. The production processes of meals served in two clinics using Cook Chill (CC) and Cook/Fresh - Hot Hold (CFHH) production process, respectively, were evaluated from 2017 - 2019. The Nutrient Analysis Critical Control Point process was applied for the evaluation of two catering systems. In addition, the antiradicalic power (ARP) of 120 samples of meals by the University of Trieste was analysed. In 2019 an investigation was conducted to compare the satisfaction and ARP content of meals served to patients in two hospital wards (N = 60). The meals to patients of two wards respectively with CC Cold Plating Retherm (PR) and CC Hot PR were served. Meals produced by the CC production process highlight the average loss of 50% of ARP compared to the CFHH. Meals produced by the CC Cold PR method limit the loss of ARP by 15-40% less compared to the CC Hot PR method. The satisfaction of patients who have consumed meals produced by the CC Cold PR method is double compared to that of patients who have consumed meals produced by the CC Hot PR method. The surveys have produced significant evidence to evaluate hospital meal production processes and to improve O&NQ. The results were used to develop recommendations for the drafting of tender specifications capable of also protecting nutritional variables. The evaluation of the O&NQ of HCS represents a central determinant of food safety and nutrition security and must be taken into consideration in the procurements procedure. Key messages Hospital catering contracts must evaluate and guarantee organoleptic and nutritional quality. Integrated evaluation of organoleptic and nutritional quality is an integral part of hospital meals.

The monitoring of radioactivity in foodstuffs is carried out for the purposes of food safety in order to follow the evolution of the contamination as result of incidents that occurred both in the past (eg Chernobyl) and in more recent times (eg, Fukushima). Then, the movement of goods from these countries to European Union may cause the propagation of foods potentially toxic for health. At the Port of Trieste, in the period of September 2013, some loads of blueberries (Vaccinum mirtyllus L.) were examined within the application of EC Regulation 733/2008, on the conditions governing imports of agricultural products originating in the countries affected by the nuclear accident of Chernobyl in 1986. The fruits came from Ukraine and were intended for the food preparations containing blueberries, in particular jams and marmalades. As in some cases significant values of Radiocesium concentrations (Cesium-137) were found in blueberries, though below the limit of 600 Bq/kg as required by the Regulations, it was decided to verify whether the presence of this contaminant in the raw material at the tested levels could interest the finished products. In this work, we have therefore collected and analyzed some samples of concentrated blueberries products in different large stores, in order to verify the magnitude of the possible contamination by radio Cesium.

Surveys (2015 – 2018) carried out by the local health agency of Trieste (LHATs) in a collective catering (CC) sample (nurseries, schools, university, hospitals, nursing homes, workplaces), with a total production of 20% of the meals served daily in the area, have shown some critical conditions. In some CC the following has been observed: noncompliance of food supply quality and quantity, loss of up to 80% of antiradicalic power (ARP) and poliphenol content of several vegetable dishes, increase of more than 50% of oxidized compounds in some fish and homogenized meat dishes, as demonstrated by the University of Trieste. This represents a triple burden for the community: consumption of non-protective meals from oxidative stress; fraud of product quality/quantity (equal to 2-4% of contract value); and failure of the challenges of Sustainable Development Goals (SDGs). It is also a serious problem for institutionalized and hospitalized people as, according to the literature, the prevalence of the risk of malnutrition in patients exceeds 50% and 25% respectively. In view of these findings, LHATs has developed recommendations and tools to improve the control capability of organizations that outsource the CC. These recommendations take into consideration: analysis of item costs, merceological food value, working conditions, and integrate the indications of the Ministry of Health for CC that provide: adoption of dietary guidelines, Nutrient Analysis Critical Control Points (NACCP) process and updated food composition. Tools recommended by LHATs permit monitoring and control food supply quality-quantity, NACCP process, ARP and other markers to detect the nutritional value of meals. The key process to developing actions to better apply food and nutrition policies and to contribute to SDGs in strategic local CC is the ability of the public health to analyze its context in a systemic view to innovative provision of improve sustainable healthy protective nutrition for communities.

In this study we analyzed Saccharomyces cerevisiae isolates obtained from spontaneous fermentations of grapes collected in one vineyard (same rows), during four harvest seasons (2006–2010). A total of 160 isolates were characterized by PCR amplification of inter-δ region. Six strains, representative of the different inter-δ profiles obtained, were tested in single and mixed fermentations at laboratory scale. In all the mixed fermentations, the strain possessing profile A (the only biotype found for two consecutive years) was tested in co-cultures with each of strains showing the other profiles. The strain “A” dominated in almost all the mixed fermentations. The experimental wines obtained from single and co-culture fermentations were analyzed for the content of main secondary compounds. The wines produced by mono-cultures were very different from the wines obtained by co-fermentations, except the wine by strain “A”, which grouped together with mixed-culture wines. Furthermore, the comparison between volatile components determined in mixed culture and blended wines, obtained by mixing monoculture wines, can suggest the existence of yeast metabolic interactions during mixed fermentations. The strain exhibiting the profile A resulted a good “competitor” not only among natural yeast population, but it was also capable to dominate mixed fermentations at lab scale.

Nutrient-rich baby foods are required with particularly high standards of quality and safety expressed through product specifications or attributes. These foods are generally subjected to thermal processes that could involve a reduction of essential elements, as well as in the formation of potentially harmful molecules. This paper aimed at detecting the presence, in some baby foods, of compounds derived from Maillard reactions, 5-hydroxymethylfurfural (HMF) and total Maillard Reaction Products (MRPs), as well as at evaluating the hypothetical levels of HMF daily intake by infants and children fed with the tested products. Baby food samples included milk powders, lyophilized meat-based foods, powdered creams based on cereals, homogenized jarred foods based on processed cheese, fish, vegetables, and meat. As far as the healthiness of the tested foods is concerned, significant quantities of total MRPs were found. The lyophilized meat-based foods samples showed the highest levels of total MRPs. At 380 nm, all the samples exceeded the total MRPs concentration of 1000 mg/100g. The analysis revealed the presence of HMF in all the samples under study. However, none of the samples exceeded the threshold concentration of 20 mg/Kg. The highest values were recorded for the category of lyophilized meat-based foods and for a sample of homogenized veal-based food. The results for the hypothetical daily levels of HMF intake by babies showed that, for the age group over 12 months, a value of 3.6 mg was reached. The largest percentage contribution was imputable to the homogenized jarred foods based on proteins and vegetables.

Non-Saccharomyces yeasts are microorganisms that play a prominent role in the fermentation dynamics, composition and flavour of wine. The principal aromatic compounds responsible for varietal aroma in wine are terpenes; of these, the monoterpenes represent the oenologically most important group in terms of volatility and odour, if they are present in a free form. The glycosidically bound forms can be converted into compounds with free odours by hydrolysis with the glycosidases produced by yeasts. We performed a screening of non-Saccharomyces yeasts present in the grapes and must of Aglianico and Fiano cultivars typical of South Italy (Irpinia), which have a high extra-cellular glycosidase activity. Among the species analysed was a strain belonging to Rhodotorula spp. that showed the highest glycosidase activity, an increased free terpene fraction and, simultaneously, little modification of the bouquet. The isolated yeast was subsequently utilized for experimental winemaking processes of Aglianico and Fiano wines. The results demonstrated that the obtained wines had a more intense floral aroma and some sweet and ripened fruit notes.

The adaptative changes in the fatty acid composition of the main lipid classes in rainbow trout (Oncorhynchus mykiss) edible flesh in response to environmental variation in water temperature were investigated. The research was carried out on intensively farmed trout sampled at different times of the year. Neutral lipids (NL), phosphatidylcholine (PC) and phosphatidylethanolamine (PE) were separated using flash chromatography. Compared with summer acclimatisation, a decrease in neutral lipids of about 19% was observed in winter, accompanied by increases in phosphatidylethanolamine and phosphatidylcholine of about 41 and 29%, respectively. The metabolic adjustment in cold adaptation caused an increase in the levels of unsaturated fatty acids and monoenes of the oleic acid ω9 family and an increase in the levels of unsaturated fatty acids of the linoleic acid ω3 family. At the same time a reduction in the levels of saturated and monounsaturated fatty acids of the oleic acid ω9 family was observed. This pattern turned out to be particularly evident in phosphatidylcholine. The net result of these changes in composition was a significant increase in the polyunsaturated/saturated and polyunsaturated/monoenic fatty acid ratios in the edible flesh. Copyright © 2003 Society of Chemical Industry

The most diffused starter formulation in winemaking is actually represented by active dry yeast (ADY). Spray-drying has been reported as an appropriate preservation method for yeast and other micro-organisms. Despite the numerous advantages of this method, the high air temperatures used can negatively affect cell viability and the fermentative performance of dried cells. In the present study, 11 wine S. cerevisiae strains (both indigenous and commercial) were submitted to spray-drying; different process conditions were tested in order to select the conditions allowing the highest strain survival. The strains exhibited high variability for tolerance to spray-drying treatment. Selected strains were tested in fermentation at laboratory scale in different formulations (free fresh cells, free dried cells, immobilized fresh cells and immobilized dried cells), in order to assess the influence of starter formulation on fermentative fitness of strains and aromatic quality of wine. The analysis of volatile fraction in the experimental wines produced by selected strains in different formulations allowed identification of > 50 aromatic compounds (alcohols, esters, ketones, aldehydes and terpenes). The results obtained showed that the starter formulation significantly influenced the content of volatile compounds. In particular, the wines obtained by strains in dried forms (as both free and immobilized cells) contained higher numbers of volatile compounds than wines obtained from fresh cells.

The most diffused starter formulation in winemaking is actually represented by active dry yeast (ADY). Spray-drying has been reported as an appropriate preservation method for yeast and other micro-organisms. Despite the numerous advantages of this method, the high air temperatures used can negatively affect cell viability and the fermentative performance of dried cells. In the present study, 11 wine S. cerevisiae strains (both indigenous and commercial) were submitted to spray-drying; different process conditions were tested in order to select the conditions allowing the highest strain survival. The strains exhibited high variability for tolerance to spray-drying treatment. Selected strains were tested in fermentation at laboratory scale in different formulations (free fresh cells, free dried cells, immobilized fresh cells and immobilized dried cells), in order to assess the influence of starter formulation on fermentative fitness of strains and aromatic quality of wine. The analysis of volatile fraction in the experimental wines produced by selected strains in different formulations allowed identification of 50 aromatic compounds (alcohols, esters, ketones, aldehydes and terpenes). The results obtained showed that the starter formulation significantly influenced the content of volatile compounds. In particular, the wines obtained by strains in dried forms (as both free and immobilized cells) contained higher numbers of volatile compounds than wines obtained from fresh cells.

Non-Saccharomyces yeasts are microorganisms that play an important role in the fermentation dynamics, compositions and flavour of wine. The aromatic compounds responsible for varietal aroma in wine are mainly terpenes, of which the most important group are the monoterpenes because of their volatility and odour if present in a free form. In fact, some terpenyl-glycosides do not contribute to the aroma unless they are hydrolysed. The glycosylated form of terpenes can be converted by hydrolysis with beta-glycosidases produced by yeasts during the winemaking process, into aromatic compounds. In this study we utilized a non-Saccharomyces yeast, with a high extra-cellular glycosidase activity, isolated from grapes of cultivars typical of Irpinia region. This strain, identified as a Rhodotorula mucillaginosa (strain WLR12), was used to carry out an experimental winemaking process and the results were compared with those obtained with a commercial yeast starter. Chemical and sensorial analysis demonstrated that the wines produced with WLR12 strain had a more floral aroma and some sweet and ripened fruit notes compared to those obtained with commercial yeast. The data also showed an increasing of the free terpenes fraction that, however, did not significatively modify the bouquet of the wines.

Phenolic compounds have long been associated with flavour and colour characteristics of fruits and vegetables and actually attract a great interest due to their health protecting properties. In this work, the influence of different power input of microwave baking on the amount of protocatechuic acid ( 1 ), tryptophan ( 2 ), chlorogenic acid ( 3 ), neo-chlorogenic acid ( 4 ), and cryptochlorogenic acid ( 5 ) marker compounds left over in peeled and not-peeled potatoes ( Solanum tuberosus L., Agria cultivar) was assessed. A high-performance liquid chromatographic (HPLC) method with diode-array detection (DAD) was used to identify and quantify compounds 1 – 5 . Other tubers were used to perform analysis of raw potato (control) and traditional baking potatoes products (boiled potatoes). Dielectric behavior of the irradiated tubers was also investigated to emphasize if microwaves treatments are suitable for food processing in terms of nutritional factor preservation. The main results of this work consist on the relevance of the water contents in potato matrixes during the baking processes since these have a crucial role to keep lossy features, to avoid thermal damages and to preserve antioxidant. The best compromise in terms of short baking time and reduced water and phenolic losses is obtained using 500 W as power input.