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Few studies have investigated at the same time how physicochemical, volatile, and sensory characteristics affect coffee liking. The aim of this study is to evaluate the influence of geographical origin and variety on physicochemical parameters and volatile compounds composition of mono-origin and mono-variety coffees. Check-all-that-apply (CATA) method was used with the aim of identifying the drivers of coffee liking. Moisture content, bulk density, solubility index, color parameters, and phenols and caffeine content were useful parameters for discriminating Robusta from Arabica variety, but not samples from different origins. The hierarchical cluster and principal component analyses performed on the headspace compositions showed a quite sharp ability to group the samples based on their variety. Based on CATA results, roasted attribute, related to the presence of pyrazines, was considered a positive driver of coffee liking unlike grassy and acidic attributes (associated to the presence of acids and aldehydes, respectively). Findings from this study can be a useful tool for coffee manufacturers for a winning market strategy, helping them in the choice of the most suitable raw materials and process conditions in order to produce a well-balanced beverage by enhancing all the possible positive drivers of acceptability and reducing the negative ones.

Hydrophobic Deep Eutectic Solvents (HDESs) represent a novel kind of solvent. While several studies investigated their properties, just a few dealt with their use for extracting and recovering bioactive compounds from raw materials, wastes and by-products, even if HDESs might represent an interesting alternative when producing pharmaceuticals, foodstuffs and cosmetics. Furthermore, their use may contribute to realizing more sustainable green processes. This review focuses on HDESs, with particular emphasis on Natural HDESs, discussing their properties and uses, highlighting their role as extractants in food applications, both from an analytical and processing point of view, and underlining the positive and negative aspects. While of prospective interest, currently the use of HDESs at industrial level remains a challenge, with several aspects needing further investigation. In order to scale-up the process, more research should focus on key issues, such as solute recovery, solvent recycling and extraction yields, as well as potential health hazards.

In this study, 40% of unmalted gluten free (GF) grains (sorghum, millet, buckwheat, quinoa and amaranth) was used in brewing process, in gelatinized and ungelatinized form, in order to produce GF beer and to extend current knowledge about their suitability as brewing adjuncts. Partial replacement of barley malt with GF grains led to a significant decrease of extract (°P) and alcohol (%v/v) content compared to control beer (p 0.05), except for quinoa beer (QB). Results from Principal Component Analysis (PCA) highlighted a satisfactory classification of experimental beers according to the two different forms of GF grains (gelatinized and ungelatinized). However, beers brewed with ungelatinized grains (mainly sorghum and quinoa) showed acceptable technological and sensory properties, thus suggesting that the pre-gelatinization step could be bypassed with a view to more environmentally and economically sustainable time-saving process. In addition, all beer samples showed a gluten content higher than 20 ppm.

The nutritional quality of animal products is strongly related to their fatty acid content and composition. Nowadays, attention is paid to the possibility of producing healthier foods of animal origin by intervening in animal feed. In this field, the use of condensed tannins as dietary supplements in animal nutrition is becoming popular due to their wide range of biological effects related, among others, to their ability to modulate the rumen biohydrogenation and biofortify, through the improvement of the fatty acids profile, the derivate food products. Unfortunately, tannins are characterized by strong astringency and low bioavailability. These disadvantages could be overcome through the microencapsulation in protective matrices. With this in mind, the optimal conditions for microencapsulation of a polyphenolic extract rich in condensed tannins by spray drying using a blend of maltodextrin (MD) and gum Arabic (GA) as shell material were investigated. For this purpose, after the extract characterization, through spectrophotometer assays and ultra-high-performance liquid chromatography-quadrupole time-of-flight (UHPLC-QTOF) mass spectrometry, a central composite design (CCD) was employed to investigate the combined effects of core:shell and MD:GA ratio on the microencapsulation process. The results obtained were used to develop second-order polynomial regression models on different responses, namely encapsulation yield, encapsulation efficiency, loading capacity, and tannin content. The formulation characterized by a core:shell ratio of 1.5:5 and MD:GA ratio of 4:6 was selected as the optimized one with a loading capacity of 17.67%, encapsulation efficiency of 76.58%, encapsulation yield of 35.69%, and tannin concentration of 14.46 g/100 g. Moreover, in vitro release under varying pH of the optimized formulation was carried out with results that could improve the use of microencapsulated condensed tannins in animal nutrition for the biofortification of derivates.

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.

The brewing industry produces high quantities of solid and liquid waste, causing disposal issues. Brewing spent grains (BSGs) and brewing spent hop (BSH) are important by-products of the brewing industry and possess a high-value chemical composition. In this study, BSG and BSH, obtained from the production process of two different types of ale beer (Imperial red and Belgian strong beer) were characterized in terms of valuable components, including proteins, carbohydrates, fat, dietary fiber, &beta, glucans, arabinoxylans, polyphenols, and phenolic acids, and antioxidant activity (Ferric Reducing Antioxidant Power Assay (FRAP), 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2&prime, Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS)). Significant concentrations of total polyphenols were observed in both BSH and BSG samples (average of about 10 mg GAE/g of dry mass), however, about 1.5-fold higher levels were detected in by-products of Belgian strong ale beer compared with Imperial red. Free and bound phenolic acids were quantified using a validated chromatographic method. A much higher level of total phenolic acids (TPA) (about 16-fold higher) was found in BSG samples compared with BSHs. Finally, their antioxidant potential was verified. By-products of Belgian strong ale beer, both BSG and BSH, showed significantly higher antioxidative capacity (about 1.5-fold lower inhibitory concentration (IC50) values) compared with spent grains and hop from the brewing of Imperial red ale. In summary, BSG and BSH may be considered rich sources of protein, carbohydrates, fiber, and antioxidant compounds (polyphenols), and have the potential to be upcycled by transformation into value-added products.

The type and the amount of starch present in bakery products affect their glycaemic index. The control of glycaemic index in our diet can be relevant to reduce the risk of type 2 diabetes and heart diseases. The use of alternative flours to rice, maize, and their starches may improve the nutritional quality of gluten-free baked goods by reducing the glycaemic index. This work aimed at the formulation of satisfactory gluten-free biscuits by using underexploited flour mixes (from cereals, pseudocereals, and legumes), at the evaluation of their physical properties, starch digestibility and subsequent estimation of the glycaemic index. The presence of chickpea flour increased biscuit hardness and gluten-free flours darkened biscuit surface. The greatest differences in starch composition and its digestion were found between gluten-free samples and wheat-containing control. Experimental biscuits had also a lower predicted glycaemic index compared to commercial products, whereas experimental formulations presented similar values between each other. Consumers’ acceptance and sensory profiling by Check All That Apply questionnaire were carried out. All formulations but one were above the acceptance threshold (50); crumbliness and easiness to swallow were drivers of acceptance, whereas sandiness exerted a negative impact on liking score.

The quality of ready meals is affected by several factors that may impair stability and nutritional value. In this work, we evaluated the overall quality of four traditional meals (Basilicata region) prepared according to the cook&amp, chill method, packaged in air or modified atmosphere packaging (MAP, 70% N2 and 30% CO2), and stored at 4 °C for seven days. The shelf-life was determined by Listeria monocytogenes challenge testing and inactivation by microwave (MW) heating was assessed. The counts at the production day were excellent in three meals out of four, whereas one had high levels of spoilage and pathogens both as soon as the preparation and after seven days. MAP was partially effective only against the growth of the aerobic mesophilic species, whereas sensory analysis revealed that MAP may preserve many of sensory attributes. The average shelf-life of the meals ranged from 11 to 13 days, however, the potential shelf-life was undetectable in one out four meals, as L. monocytogenes growth was inhibited two days after the inoculum. In the inoculated meals, MW heating provided a partial inactivation (25%) of the pathogen. The overall quality of type the meals was partially satisfactory, post-cooking contaminations may affect the microbial load and reduce the palatability over the storage period and, above all, may involve biological hazards which consumers’ habits may not be able to eliminate.

Background Around 1% of world population is affected by celiac disease. Celiacs are constrained to follow a strict gluten free (GF) diet. Often their diet is unbalanced and lacks in many nutrients. In recent years, some breakthroughs have been made but there is still the need to provide better quality products to celiac people. Biscuits represent a good vehicle to distribute nutrients to celiac patients, because they are a convenient food appreciated by all groups of population. In addition, it is easier to produce gluten free biscuits than gluten free breads. Compared to bread, gluten plays a minor role in biscuits so a wider variety of flours might be employed. Scope and approach This paper focuses on the possibility to use alternative flours to rice and starches flours which may be employed in GF biscuits production. Furthermore, a discussion about technological, sensory and nutritional issues has been carried out. Moreover, to evaluate the composition of commercial GF biscuits, the frequency of occurrence of ingredients on the label of 282 biscuits present on Italian market is included as case study. Key findings and conclusions Many research showed that it is possible to formulate acceptable GF biscuits using alternative flours from cereals, pseudocereals and legumes, that may also enhance the nutritional quality, the antioxidant activity and the glycemic index of the biscuits. Malting, fermenting and germination can improve the overall quality of biscuits without affecting negatively technological properties. In Italian gluten free biscuits, maize starch and rice flour are the most frequent ingredients whereas alternative flours are still little employed.

Gluten-free (GF) biscuits based on buckwheat, sorghum and lentil flours were produced in an industrial plant. These flours are very little exploited in commercial products. In addition, since there is growing attention on glycaemic index (GI) of cereal based products. Sucrose replacers, mainly maltitol and inulin, and type 2 resistant starch (RS) were used to substitute sucrose and flours, respectively, in the view of reducing GI of biscuits. Ingredients were used in amounts established on the basis of previous experiments and European Regulations on nutritional claims. This study aimed at the evaluation of the effect of maltitol, inulin and RS on physico-chemical and sensory characteristics of biscuits. In particular, glucose released by sucrose and starch hydrolysis during in vitro digestion was placed under the spotlight. The use of sucrose contributed to the reduction of in vitro glucose release and consequently of predicted glycaemic index (pGI) with values decreasing from 84 to 67. Despite some slight differences in the sensory profile of the biscuits, reformulated products had a reduced friability and sweetness, and increased adhesiveness and nuts odour, all the formulations scored well above the threshold of acceptability (from 6.5 to 7.6) by consumers used to eat biscuits made with alternate flours.

Chia seeds (S. hispanica L.) are a good source of nutrients like essential fatty acids, fiber and antioxidant compounds; for this reason they are considered as functional foods. Chia seeds are usually cultivated in Central America, while a few reports about their growing outside of this area are reported. In this paper seeds obtained from a recent G8 genotype, a long-day flowering line of chia, grown in Mediterranean area have been analyzed during storage time to evaluate their oxidative stability and nutraceutical compounds. Seeds were grown with two different levels of irrigation and two levels of sowing density. No significant influence of these factors on chemical composition of seeds has been found. Seed yield was comparable with the one from native area as well as fatty acid composition and antioxidant compounds content, even if a higher content of peroxides and a shorter predicted shelf life was recorded.

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.

This is an accepted manuscript of an article published by Elsevier in Animal Feed Science and Technology on 23/07/2021, available online: https://doi.org/10.1016/j.anifeedsci.2021.115036 The accepted version of the publication may differ from the final published version.

The oxidation of fatty acids in the presence of atmospheric oxygen is recognized as one of the main factors affecting the shelf life of oils and fats causing rancidity by the formation of off-flavors due to aliphatic aldehydes or other volatile compounds. Therefore, the oxidative stability is one of the most important parameters to be evaluated in the formulation of commercial frying oils. In this regard, the induction period of 15 frying oils has been measured using two different methods of accelerated oxidation, OXITEST and RANCIMAT, and correlated to their fatty acid content previously detected by gas chromatographic technique. Frying oils containing high contents of saturated fatty acids mainly from the palm oil achieved an improved oxidative stability by increasing their induction period. Moreover, the linear regression analysis showed a good correlation between the induction period values of the two instruments. Hence, the innovative OXITEST method may be an easy, fast, and eco-friendly alternative to the official RANCIMAT method for evaluating the oxidative stability in oil- and fat-containing products.

The production of biogas from anaerobic digestion (AD) of residual agro-food biomasses represents an opportunity for alternative production of energy from renewable sources, according to the European Union legislation on renewable energy. This review provides an overview of the various aspects involved in this process with a focus on the best process conditions to be used for AD-based biogas production from residual agro-food biomasses. After a schematic description of the AD phases, the biogas plants with advanced technologies were described, pointing out the strengths and the weaknesses of the different digester technologies and indicating the main parameters and operating conditions to be monitored. Subsequently, a brief analysis of the factors affecting methane yield from manure AD was conducted and the AD of fruit and vegetables waste was examined. Particular attention was given to studies on co-digestion and pre-treatments as strategies to improve biogas yield. Finally, the selection of specific microorganisms and the genetic manipulation of anaerobic bacteria to speed up the AD process was illustrated. The open challenges concern the achievement of the highest renewable energy yields reusing agro-food waste with the lowest environmental impact and an increment of competitiveness of the agricultural sector in the perspective of a circular economy.

This study was carried out in two olive orchards (Olea europaea L., cv. Chemlali) located in a polluted area near a fertilizers factory and in a control unpolluted site, managed with similar cultivation techniques. The aim was to investigate the physiological and biochemical responses of polluted plants (PP), exposed to atmospheric metal contamination (Cd, Cu, Fe, Mn, Ni and Pb) as compared to control plants (CP). Leaves, roots and fruits of PP showed a depression of their non-enzymatic and enzymatic antioxidant defences and a disruption of their hormonal homeostasis. The anomalous physiological status of PP was also demonstrated by the lower values of pigments in leaves and fruits, as compared to CP. Atmospheric metals negatively affected olive oil chemical and sensory quality. However, despite metal deposition on fruit surfaces, the accumulation of potentially toxic metals in olive oil was negligible. Considering that olive oil is an important food product worldwide and that many productive olive orchards are exposed to several sources of pollution, this work could contribute to clarify the effects of atmospheric metal pollution on olive oil quality and its potential toxicity for humans.

Most of gluten free (GF) bakery products available on the market are made by a restricted number of grains. Flours and starches from rice and maize are mainly used. For this reason, people affected by celiac disease frequently suffer of nutritional deficiencies and have high intake of some nutrients. The use of a wider range of GF flours, rich in nutrients and phytochemicals, may improve the nutritional quality of GF products. This study aimed at the characterization of twelve GF flours obtained from cereals, pseudocereals and legumes for what concerns their functional properties, starch composition, phenolic and flavonoid content, and their effect on glycemic index (GI), that was estimated in vitro. In particular, starch composition had an influence on predicted glycemic index (pGI). pGI and damaged starch were positively related, whereas flavonoid, amylose and resistant starch (RS) contents were negatively related to pGI. In general, for all the parameters considered, cereals, except for rice flour, showed similar behavior, so as legumes. On the contrary, pseudocereals presented quite different characteristics between each other, due to their different botanical origin. The knowledge of starch composition, its relationship with GI, and functional properties could contribute to the selection of flours for healthier GF bakery products.

Berry fruits consumption is associated with the prevention of most illness, such as cardiovascular diseases, cancer and obesity. Moreover, these berries can modify the post-prandial glycemic response, through the inhibition of the enzymes responsible for carbohydrates hydrolysis: α-amylase and α-glucosidase. In this study we evaluated wild blackberry and elderberry fruits grown in the Mediterranean area, in terms of healthy composites, in particular phenolic compounds. Our results showed a high variability in the concentration of phytochemicals, with higher values in elderberry than in blackberry extracts. Total phenolic content ranged between 635.24–1336.28 mg gallic acid equivalents/100 g fw for blackberries and between 391.46 and 811.65 mg gallic acid/100 g fw for elderberries whereas total flavonoids content ranged between 1738 and 4971 mg quercetin/100 g fw and 1136–3174 mg quercetin/100 g fw for blackberries and elderberries, respectively. Results indicated that wild blackberry and elderberry fruits represent a natural source of antioxidant compounds, besides having a potential inhibitory effect against α-glucosidase (27.67% inhibition and 28.27% for blackberries and elderberries, respectively) and α-amylase, providing a support for patients with mellitus diabetes. Anyway, future investigations based on clinical trials are required in order to prove the healthful effects of health promoting compounds on diabetic patients.

Phytosterols were microencapsulated by spray drying in a shell represented by WPI, inulin and chitosan at four different combinations through the formulation of aqueous suspensions. Moreover, two concentrations of Tween 80 (1.25% and 2.50% w/w) and two inlet temperatures (125 °C and 155 °C) were tested. The effect of the different experimental conditions on the process yield and on the microcapsules properties was evaluated. A significant effect of all variables on the microcapsule properties was found. Accordingly, the best performance, with the maximum loading capacity of 25%, was obtained by using only WPI as shell material, Tween 80 at 1.25% and inlet temperature of 155 °C. The process was successfully scaled-up from laboratory equipment to a semi-technical scale keeping the optimal shell formulation and process conditions.

Background Recently, there has been a significant increase in the number of microbreweries. Usually, craft beers are bottle conditioned; however, few studies have investigated beer refermentation. One of the objectives of this study was to evaluate the impacts of different experimental conditions, specifically yeast strain, priming solution and temperature, on the standard quality attributes, the volatile compounds and the sensory profile of the bottle-conditioned beer. The other aim was to monitor the evolution of volatile compounds and amino acids consumption throughout the refermentation process to check if it is possible to reduce the time necessary for bottle conditioning. Results The results indicate that the volatile profile was mainly influenced by the strain of yeast, and this may have obscured the possible impacts of the other parameters. Our results also confirm that the two yeast strains showed different metabolic activity, particularly with respect to esters production. Moreover, we found the Safbrew S-33® strain when primed with Siromix® and refermented at 30 °C yielded the fastest formation of higher alcohols while maintaining low production of off-flavours. Conclusions These results suggest a formulation that may reduce the time needed for bottle conditioning without affecting the quality of the final beer which may simultaneously improve efficiency and economic profits. © 2016 Society of Chemical Industry.

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.

Natural foods and food-related antioxidants such as phenolic phytochemicals are of great interest due to their preventive properties against oxidative damage. Olive tree leaves contain high quality and amount of phenolic compounds including oleuropein and therefore considered as nutraceutically valuable materials. The composition of olive leaves, its phenolics and antioxidant power are influenced by numerous factors causing great variation among samples. Additionally, traditional analytical methods performed to quantify these parameters in each product entail long and complicated sample preparation procedures, the use of toxic chemicals, skilled labors, instrumentation and sophisticated laboratory conditions. One appealing alternative is the use of infrared spectroscopy since it gives information about the food composition quickly and it is a multi-parametric and environmentally friendly choice. Therefore, we investigated the oleuropein, total phenolic content, total flavonoid content and antioxidant activity levels of 23 common cultivars of olive leaves harvested from Turkey and Italy using traditional reference methods and also developed near and mid-infrared based partial least squares regression (PLSR) models to predict these parameters without the need of sample preparation. Internal validations of the PLSR calibration models were done using full cross-validation and yielded very high correlation coefficients (≥ 0.95) and low errors in predictions (% standard error of cross-validation for parameters were lower than 7.54%). The levels of all the parameters of interest could be successfully predicted using both NIR and MIR instrumentation within seconds. Overall, infrared spectroscopy along with chemometrics exhibited great potential for future olive leave studies.

The quantitative descriptive analysis (QDA) was combined with temporal dominance of sensations (TDS) to assess the sensory properties of Lucanian dry-sausages either added with nitrate, nitrite and L-ascorbic acid (NS), or not (NNS). Both QDA and TDS differentiated the two groups of sausages. NNS products were perceived with higher intensity of hardness (P b 0.05) and tended to be perceived with higher intensities of flavor (P b 0.10), pepper (P b 0.20), and oiliness (P b 0.20), while resulting lower in chewiness (P b 0.20). TDS showed that in all the sausages hardness was the first dominant attribute; then, in NNS products flavor remained dominant until the end of tasting, whereas in NS products oiliness prevailed. In conclusion, TDS showed that the perception of some textural parameters, such as oiliness, during mastication was more dominant in NS products, whereas using conventional QDA this attribute appeared higher in sausages manufactured without preservatives. Therefore, TDS provided additional information for the description and differentiation of Lucanian sausages.

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 lipid oxidation is considered the main cause of the deterioration of the food products with a high fat content. Lipid oxidation is associated with the formation of off-odor and off-flavor that compromise the acceptability of the products; moreover, this reaction affects the nutritional quality of foods, in particular the fatty acids content. In this work the stability of bakery products with a high fat content was monitored over a 12 months of storage, considering the lipid oxidation as the limiting factor for the shelf-life products. For this study the OXITEST has been used as innovative and promising instrument. The OXITEST reactor was used to monitor the oxidative stability of four different types of bakery products. The stability of the products was also monitored with the sensory and chemical analyses in order to support the instrumental analysis. The sensory analysis was useful to evaluate the perceptible changes occurring on the products during storage. Moreover, with the OXITEST an accelerated shelf-life test to predict the shelf life of each product has been performed. By physical–chemical data obtained during experimentation it was found that the products have a different stability to the oxidation reaction, depending on the type of fats used and on the composition of the products. The data obtained from the OXITEST were correlated with the sensory data. Furthermore, the OXITEST instrument can be utilized as rapid method for oxidative stability studies; anyway, a further research will be needed to confirm these results.

The aim of this research was to study the shelf-life of fresh-cut iceberg lettuce, testing a packaging film manufactured with and without addition of anti-UV compounds, and using two different protective atmospheres (N2/CO2 70/30% and Ar/CO2 80/20%). In order to simulate the most common retail storage conditions, the samples were stored at 6 °C under artificial light by using real supermarket refrigerated exposition stands. The data obtained showed that the use of an anti-UV film always causes a lower quality decay of the product; in any case, the best results were obtained when the anti-UV film was utilized in association with the packaging atmosphere consisting of Ar and CO2 (80/20%) gas mixture.