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423 results on '"Pulvirenti, Andrea"'

9. Polyphenols of white lupin (Lupinus albus L.) seeds cultivated in Southern Italy by a LC-HRMS method.

Author

Cammilleri, Gaetano, Calabrese, Vittorio, Pantano, Licia, Brunone, Mariagrazia, Galluzzo, Francesco Giuseppe, Pulvirenti, Andrea, Fritsch, Tilman, Bongiorno, Carmelo, Macaluso, Andrea, and Ferrantelli, Vincenzo

Subjects
LUPINUS albus, POLYPHENOLS, SEEDS, LUPINES, ELLAGIC acid, APIGENIN
Abstract

In this work we examined the contents of 14 polyphenols in white lupin (Lupinus albus L.) samples cultivated in Southern Italy by the optimisation and validation of a LC-HRMS method. The validation of the LC-HRMS method showed linearity results r2 > 0.989 and recovery values between 71 and 119% for a very wide range of concentrations. Ellagic acid was the most abundant polyphenol, with mean concentrations of 16271.86 ± 19798.53 μg/Kg, followed by apigenin (2749.51 ± 889.95 μg/Kg). A significant variability in ellagic acid contents was found between the areas of cultivation examined (p < 0.05). As far as we know, this work provides the first data on the polyphenols contents of white lupins cultivated in Italy. The comparison with other study confirms the role of the cultivation area for the determination of the polyphenol's contents. The study also confirms white lupins as a promising source of antioxidant and anti-inflammatory substances in a balanced diet. [ABSTRACT FROM AUTHOR]

Published
2024
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11. Determination of Mycotoxins in Plant-Based Meat Alternatives (PBMAs) and Ingredients after Microwave Cooking

Author

Galluzzo, Francesco Giuseppe, primary, Cammilleri, Gaetano, additional, Pulvirenti, Andrea, additional, Mannino, Erika, additional, Pantano, Licia, additional, Calabrese, Vittorio, additional, Buscemi, Maria Drussilla, additional, Messina, Elisa Maria Domenica, additional, Alfano, Calogero, additional, Macaluso, Andrea, additional, and Ferrantelli, Vincenzo, additional

Published
2024
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25. Exploring the Inhibitory Activity of Selected Lactic Acid Bacteria against Bread Rope Spoilage Agents

Author

Iosca, Giovanna, Fugaban, Joanna Ivy Irorita, Özmerih, Süleyman, Wätjen, Anders Peter, Kaas, Rolf Sommer, Hà, Quèc, Shetty, Radhakrishna, Pulvirenti, Andrea, De Vero, Luciana, Bang-Berthelsen, Claus Heiner, Iosca, Giovanna, Fugaban, Joanna Ivy Irorita, Özmerih, Süleyman, Wätjen, Anders Peter, Kaas, Rolf Sommer, Hà, Quèc, Shetty, Radhakrishna, Pulvirenti, Andrea, De Vero, Luciana, and Bang-Berthelsen, Claus Heiner

Abstract

In this study, a wide pool of lactic acid bacteria strains deposited in two recognized culture collections was tested against ropy bread spoilage bacteria, specifically belonging to Bacillus spp., Paenibacillus spp., and Lysinibacillus spp. High-throughput and ex vivo screening assays were performed to select the best candidates. They were further investigated to detect the production of active antimicrobial metabolites and bacteriocins. Moreover, technological and safety features were assessed to value their suitability as biocontrol agents for the production of clean-label bakery products. The most prominent inhibitory activities were shown by four strains of Lactiplantibacillus plantarum (NFICC19, NFICC 72, NFICC163, and NFICC 293), two strains of Pediococcus pentosaceus (NFICC10 and NFICC341), and Leuconostoc citreum NFICC28. Moreover, the whole genome sequencing of the selected LAB strains and the in silico analysis showed that some of the strains contain operons for bacteriocins; however, no significant evidence was observed phenotypically.

Published
2023

26. Valorization of wheat bread waste and cheese whey through cultivation of lactic acid bacteria for bio-preservation of bakery products

Author

Iosca, Giovanna, Turetta, Monica, De Vero, Luciana, Bang-Berthelsen, Claus Heiner, Gullo, Maria, Pulvirenti, Andrea, Iosca, Giovanna, Turetta, Monica, De Vero, Luciana, Bang-Berthelsen, Claus Heiner, Gullo, Maria, and Pulvirenti, Andrea

Abstract

In this work, three lactic acid bacteria (LAB) strains, specifically, Lactiplantibacillus plantarum UMCC 2996, Furfurilactobacillus rossiae UMCC 3002, and Pediococcus pentosaceus UMCC 3010, were tested in new bread-whey media composed by wheat bread and sweet cheese whey, designed as an alternative to the conventional MRS medium. The medium resulting from hydrolysis with amylase and neutrase (AN) was considered the best for the growth of all the strains. This medium was particularly optimal for the strain F. rossiae UMCC 3002, which showed an increase in growth of 114% compared to that in MRS medium. Additionally, the bio-preservative ability of the selected LAB was assessed in pectin-based coated sliced bread inoculated with Aspergillus flavus ITEM 7828, Penicillium paneum ITEM 1381, and Aspergillus niger ITEM 7090. Different LAB strain behavior was observed towards the specific molds. A good bio-preservation activity was shown from F. rossiae UMCC 3002 against A. flavus ITEM 7828 with results compared to the protection by ethanol treatment. The results obtained in this study suggest a novel strategy for the cultivation of selected starters with a bio-protection activity by valorizing bread waste and cheese whey by-products, in a circular economy perspective.

Published
2023

38. Fatty Acids Composition of Stomach Oil of Scopoli’s Shearwater (Calonectris diomedea) from Linosa’s Colony

Author

Galluzzo, Francesco Giuseppe, primary, Cumbo, Valentina, additional, Cammilleri, Gaetano, additional, Calabrese, Vittorio, additional, Pulvirenti, Andrea, additional, Cicero, Nicola, additional, Pantano, Licia, additional, Mascetti, Antonietta, additional, Lo Cascio, Giovanni, additional, Bacchi, Emanuela, additional, Macaluso, Andrea, additional, Vella, Antonio, additional, Seminara, Salvatore, additional, and Ferrantelli, Vincenzo, additional

Published
2022
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45. Suitability Assessment of PLA Bottles for High-Pressure Processing of Apple Juice

Author

Cubeddu, Arianna, Fava, Patrizia, Pulvirenti, Andrea, Haghighi, Hossein, and Licciardello, Fabio

Subjects
high-pressure processing, Polyethylene terephthalate, Apple juice, headspace gas composition, microbiological stability, Color, Shelf life, Compostable packaging, Headspace gas composition, High-pressure processing, Microbiological stability, Non-destructive gas measurement, Polylactic acid, equipment and supplies, lcsh:Chemical technology, Article, color, compostable packaging, non-destructive gas measurement, polyethylene terephthalate, shelf life, lcsh:TP1-1185, apple juice, polylactic acid
Abstract

The aim of the present study is to assess the use of polylactic acid (PLA) bottles as an alternative to polyethylene terephthalate (PET) ones for high-pressure processing (HPP) of apple juice. The treatment of PLA bottles at 600 MPa for 3 min did not cause alterations in the packaging shape and content, confirming the suitability of PLA bottles to withstand HPP conditions as well as PET bottles. Quantification of total mesophilic bacterial and fungal load suggested HPP treatment can be effectively applied as an alternative to pasteurization for apple juice packed in PLA bottles since it guarantees microbial stability during at least 28 days of refrigerated storage. The headspace gas level did not change significantly during 28 days of refrigerated storage, irrespective of the bottle material. Color parameters (L*, a*, and b*) of the HPP-treated juice were similar to those of the fresh juice. Irrespective of the packaging type, the total color variation significantly changed during storage, showing an exponential increase in the first 14 days, followed by a steady state until the end of observations. Overall, PLA bottles proved to offer comparable performances to PET both in terms of mechanical resistance and quality maintenance.

Published
2021

46. Effect of Time and Temperature on Physicochemical and Microbiological Properties of Sous Vide Chicken Breast Fillets

Author

Haghighi, Hossein, Belmonte, Anna Maria, Masino, Francesca, Minelli, Giovanna, Fiego, Domenico Pietro Lo, and Pulvirenti, Andrea

Subjects
cooking temperature, lcsh:T, microstructure, sous vide cooking, technology, industry, and agriculture, TBARS, food and beverages, microbiological safety, lcsh:Technology, lcsh:QC1-999, shear force, color, lcsh:Chemistry, cooking loss, lcsh:Biology (General), lcsh:QD1-999, lcsh:TA1-2040, otorhinolaryngologic diseases, chicken breast fillets, cooking time, lcsh:Engineering (General). Civil engineering (General), lcsh:QH301-705.5, lcsh:Physics
Abstract

Temperature and time are two critical parameters in sous vide cooking which directly affect eating quality characteristics and food safety. This study aimed to evaluate physicochemical and microbiological properties of sous vide chicken breast fillets cooked at twelve different combinations of temperature (60, 70, and 80 °C) and time (60, 90, 120, and 150 min). The results showed that cooking temperature played a major role in the moisture content, cooking loss, pH, a* color value, shear force, and thiobarbituric acid reactive substances (TBARS). Increasing cooking temperature caused an increase in cooking loss, lipid oxidation, TBARS, and pH, while moisture content was reduced (p &lt, 0.05). Cooking time played a minor role and only moisture content, cooking loss, and a* color value were affected by this parameter (p &lt, 0.05). Total mesophilic aerobic bacteria, Psychrotrophic bacteria, and Enterobacteriaceae were not detected during 21 days of storage at 4 °C. Cooking at 60 °C for 60 min showed the optimum combination of temperature and time for sous vide cooked chicken breast fillets. The result of this study could be interesting for catering, restaurants, ready-to-eat industries, and homes to select the optimum combination of temperature and time for improving the eating quality characteristics and ensuring microbiological safety.

Published
2021

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