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Macaluso M, Mercanti N, Scappaticci G, Lannocca E, Rossi L, Guidi L, Tondello P, Brazzarola F, Zinnai A. Sealing Wax and Bottles in Bags-A Paradigm Shift in Refined Olive Oil Packaging: Preliminary Results. Foods 2023; 12:4161. [PMID: 38002218 PMCID: PMC10670014 DOI: 10.3390/foods12224161] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Revised: 11/03/2023] [Accepted: 11/06/2023] [Indexed: 11/26/2023] Open
Abstract
Generally, olive oil possesses natural protection against oxidation due to antioxidant compounds such as phenols and tocopherols. However, in the case of refined olive oil, the refining process unavoidably reduces the presence of these compounds. Considering these considerations, the objective of this study was to address the issues related to the "tightness" of the cap used for packaging oil in SALOV, aiming to extend the product's shelf life. The oil under investigation was packaged in 250 mL transparent glass bottles, each filled with either argon or air. Subsequently, the samples were divided into three groups: one group sealed with a conventional screw cap, another covered with a special protective bag, and a third one sealed with a wax cover directly on the cap. The storage period varied, during which the atmospheric conditions were monitored daily through both destructive and non-destructive analyses. The preliminary results indicate that alternative preservation techniques, such as the use of argon, sealing wax, and protective bags, can effectively enhance the shelf life of the oil and maintain its quality (reduce oxidation, preserve phenolic compounds, and reduce the degradation of pigments). Further research and development in this area could lead to the production of high-quality extra virgin olive oils with extended shelf life and improved sensory and nutritional properties.
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Affiliation(s)
- Monica Macaluso
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (M.M.); (G.S.); (E.L.); (A.Z.)
| | - Nicola Mercanti
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (M.M.); (G.S.); (E.L.); (A.Z.)
| | - Giulio Scappaticci
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (M.M.); (G.S.); (E.L.); (A.Z.)
| | - Elena Lannocca
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (M.M.); (G.S.); (E.L.); (A.Z.)
| | - Linda Rossi
- Salov, S.p.A., Via di Montramito, 1600, 55054 Massarosa, Italy; (L.R.); (L.G.)
| | - Luca Guidi
- Salov, S.p.A., Via di Montramito, 1600, 55054 Massarosa, Italy; (L.R.); (L.G.)
| | - Paolo Tondello
- FT System S.r.l., Via Leonardo da Vinci, 117, 29010 Alseno, Italy; (P.T.); (F.B.)
| | - Francesco Brazzarola
- FT System S.r.l., Via Leonardo da Vinci, 117, 29010 Alseno, Italy; (P.T.); (F.B.)
| | - Angela Zinnai
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (M.M.); (G.S.); (E.L.); (A.Z.)
- Interdepartmental Research Centre “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
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Bianchi A, Sanmartin C, Taglieri I, Macaluso M, Venturi F, Napoli M, Mancini M, Fabbri C, Zinnai A. Effect of Fertilization Regime of Common Wheat ( Triticum aestivum) on Flour Quality and Shelf-Life of PDO Tuscan Bread. Foods 2023; 12:2672. [PMID: 37509763 PMCID: PMC10379306 DOI: 10.3390/foods12142672] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2023] [Revised: 07/05/2023] [Accepted: 07/10/2023] [Indexed: 07/30/2023] Open
Abstract
The shelf-life of bread is influenced by flour components, such as starch, composed of amylose and amylopectin. The aim was to test the effect of different balances of N (45, 90, 135 kg/ha) and P (48, 96 kg/ha) fertilizers on the flour characteristics and consequently the shelf-life of PDO Tuscan bread, stored in different modified atmosphere packaging (Ar, N2, Air). The amylose and phytochemical compounds were increased by N and decreased by the addition of P, but excessive doses of N (135 kg/ha) had a negative effect on flour quality. In the bread, the study highlighted the tendency of N2 and Ar, as storage filler gases, to reduce water loss, slow down the staling process, and prolong shelf-life. However, the most significant influence on shelf-life was related to the different fertilizations of wheat. In fact, when N was present in equal dose to P (90/96 or 45/48 kg/ha) or slightly higher (90/48 kg/ha), the bread tended to last longer over time. Instead, when these ratios were unbalanced in favor of N (135/48 or 135/96 kg/ha) and in favor of P (45/96 kg/ha), the shelf-life decreased considerably.
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Affiliation(s)
- Alessandro Bianchi
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Chiara Sanmartin
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
- Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Isabella Taglieri
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
- Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Monica Macaluso
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Francesca Venturi
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
- Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Marco Napoli
- Department of Agriculture, Food, Environment and Forestry, University of Florence, Piazzale delle Cascine 18, 50144 Firenze, Italy
| | - Marco Mancini
- Department of Agriculture, Food, Environment and Forestry, University of Florence, Piazzale delle Cascine 18, 50144 Firenze, Italy
| | - Carolina Fabbri
- Department of Agriculture, Food, Environment and Forestry, University of Florence, Piazzale delle Cascine 18, 50144 Firenze, Italy
| | - Angela Zinnai
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
- Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
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Monasterio RP, Trentacoste E, López Appiolaza C, Beiro-Valenzuela MG, Serrano-García I, Olmo-García L, Carrasco-Pancorbo A. Storage Stability of Arauco Virgin Olive Oil: Evolution of Its Quality Parameters and Phenolic and Triterpenic Compounds under Different Conservation Conditions. PLANTS (BASEL, SWITZERLAND) 2023; 12:plants12091826. [PMID: 37176884 PMCID: PMC10181468 DOI: 10.3390/plants12091826] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Revised: 04/26/2023] [Accepted: 04/27/2023] [Indexed: 05/15/2023]
Abstract
The storage conditions are very critical to minimize hydrolytic and oxidative reactions of virgin olive oils (VOOs). These reactions are logically influenced by the composition of the VOO, so that each variety may have a specific behavior. The aim of this study was to evaluate changes in quality parameters and in the phenolic and triterpenic profile of Arauco VOOs, a unique local variety from Argentina, after storage under different conditions. The effects of exposure to light (darkness and light), temperature (24 and 40 °C), packaging material (polyethylene (PET) and dark glass), and headspace (air and N2 atmosphere) were investigated for 76 days. A reduction in total phenolic compounds was observed after storage treatments, but all samples still complied with the EFSA health claim after the different handlings. Overall, the results revealed that the preservation of the oils in PET appears adequate, with improved stability when N2 was used in the headspace, along with darkness and low temperature. The study of phenolic profiles showed that substances previously reported as possible markers of olive oil aging, such as hydroxytyrosol and an isomer of decarboxymethyl oleuropein aglycone, also have a similar behavior during the aging of Arauco variety oil. Interestingly, some evidence was found that another oleuropein-derived compound (oleuropein aglycone isomer 3) could also be used as an aging marker.
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Affiliation(s)
- Romina P Monasterio
- Instituto de Biología Agrícola de Mendoza (IBAM), UNCuyo-CONICET, Facultad de Ciencias Agrarias, Alt. Brown 500, Mendoza 5505, Argentina
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, 18071 Granada, Spain
| | - Eduardo Trentacoste
- Instituto Nacional de Tecnología Agropecuaria (INTA), Estación Experimental Agropecuaria La Consulta, Ex Ruta 40 km 96, Mendoza 5567, Argentina
| | - Carlos López Appiolaza
- Instituto de Biología Agrícola de Mendoza (IBAM), UNCuyo-CONICET, Facultad de Ciencias Agrarias, Alt. Brown 500, Mendoza 5505, Argentina
| | - María Gemma Beiro-Valenzuela
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, 18071 Granada, Spain
| | - Irene Serrano-García
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, 18071 Granada, Spain
| | - Lucía Olmo-García
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, 18071 Granada, Spain
| | - Alegría Carrasco-Pancorbo
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, 18071 Granada, Spain
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Bianchi A, Venturi F, Zinnai A, Taglieri I, Najar B, Macaluso M, Merlani G, Angelini LG, Tavarini S, Clemente C, Sanmartin C. Valorization of an Old Variety of Triticum aestivum: A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality. Foods 2023; 12:foods12061351. [PMID: 36981275 PMCID: PMC10048056 DOI: 10.3390/foods12061351] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Revised: 03/14/2023] [Accepted: 03/20/2023] [Indexed: 03/30/2023] Open
Abstract
"Avanzi 3-Grano 23" (G23) is an old variety of Triticum aestivum from the mountain areas of Lunigiana (north Tuscany, Italy), where traditional farming communities have contributed to its success and on-farm conservation. G23 flour, traditionally used for typical food products, is characterized by particular nutritional and sensory traits but has technological properties which limit its suitability for breadmaking. The aim of this work was to evaluate how to promote the use of G23 through the optimization of bread formulation by leveraging both flour blending and the leavening system. During the preliminary test, three different mixes of G23 flour and a strong flour (C) were tested in terms of their leavening power as a function of leavening agent (baker's yeast or sourdough). The selected M2 flour, composed of G23:C (1:1 w/w), was used for further breadmaking trials and 100% C flour was utilized as a control. The sourdough bread obtained with the M2 flour (SB-M2) showed an improved sensory profile compared with the related control (SB-C). Furthermore, SB-M2 exhibited the best aromatic (high content in aldehydes, pyrazines and carboxylic acids) and phytochemical profile (total polyphenols and flavonoids content and antioxidant activity). In contrast, the use of baker's yeast, although optimal from the point of view of breadmaking, did not result in the same levels of aromatic complexity because it tends to standardize the product without valorizing the sensory and nutritional qualities of the flour. In conclusion, in the experimental conditions adopted, this old wheat variety appears to be suitable for the production of sourdough bakery products.
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Affiliation(s)
- Alessandro Bianchi
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Francesca Venturi
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
- Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Angela Zinnai
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
- Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Isabella Taglieri
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Basma Najar
- Pharmacognosy, Bioanalysis and Drug Discovery Unit and Analytical Platform of the Faculty of Pharmacy, Free University of Brussels, Bld Triomphe, Campus Plaine, 1050 Brussels, Belgium
| | - Monica Macaluso
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Giorgio Merlani
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Luciana Gabriella Angelini
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
- Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Silvia Tavarini
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
- Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Clarissa Clemente
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Chiara Sanmartin
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
- Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
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Vallone M, Aiello G, Bono F, De Pasquale C, Presti G, Catania P. An Innovative Malaxer Equipped with SCADA Platform for Improving Extra Virgin Olive Oil Quality. SENSORS (BASEL, SWITZERLAND) 2022; 22:s22062289. [PMID: 35336460 PMCID: PMC8948653 DOI: 10.3390/s22062289] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 03/10/2022] [Accepted: 03/14/2022] [Indexed: 06/12/2023]
Abstract
Agriculture 4.0 is gaining more attention, and all companies are thinking about innovating machines to increase income and improve the quality of the final products. In the agro-food sector, there is space for innovation, as it is far behind the industrial sector. This paper reports an industrial-scale study on the application of an innovative system for the extraction of Sicilian EVOO (extra virgin olive oil) to improve both process management and the quality of the product. Based on previous studies, the authors suggested an innovative machine equipped with a SCADA (supervisory control and data acquisition system) for oxygen and process duration monitoring and control. The objective of the research was thus to discuss the development of a SCADA platform applied to the malaxer and the establishment of an optimized approach to control the main process parameters for obtaining high-quality EVOO. The SCADA system application in the EVOO extraction process allowed a qualitative improvement of the Sicilian EVOO of Nocellara del Belice and Cerasuola cultivars. The use of the innovative system made it possible to increase the values of tocopherols (by about 25%) in Cerasuola cultivar and total phenol content (by about 30%) in Nocellara del Belice cultivar EVOOs.
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Affiliation(s)
- Mariangela Vallone
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale Delle Scienze Ed. 4, 90128 Palermo, Italy; (M.V.); (C.D.P.)
| | - Giuseppe Aiello
- Department of Engineering, University of Palermo, Viale Delle Scienze Ed. 9, 90128 Palermo, Italy;
| | - Filippa Bono
- Department of Economics, Business and Statistics, University of Palermo, Viale Delle Scienze Ed. 13, 90128 Palermo, Italy;
| | - Claudio De Pasquale
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale Delle Scienze Ed. 4, 90128 Palermo, Italy; (M.V.); (C.D.P.)
| | - Giovanni Presti
- Chemical Laboratory of Palermo, Italian Customs and Monopolies Agency, Via Crispi, 143, 90133 Palermo, Italy;
| | - Pietro Catania
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale Delle Scienze Ed. 4, 90128 Palermo, Italy; (M.V.); (C.D.P.)
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