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Hernández-López I, Alamprese C, Cappa C, Prieto-Santiago V, Abadias M, Aguiló-Aguayo I. Effect of Spirulina in Bread Formulated with Wheat Flours of Different Alveograph Strength. Foods 2023; 12:3724. [PMID: 37893617 PMCID: PMC10606029 DOI: 10.3390/foods12203724] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 10/06/2023] [Accepted: 10/09/2023] [Indexed: 10/29/2023] Open
Abstract
Consumers within the EU are increasingly asking for natural and healthier food products, which are additive-free and environmentally friendly. The aim of this study was to assess the effects of Spirulina (Arthrospira sp.) in bread formulated with four wheat flours with different alveograph strengths. The flours used were Manitoba Flour (00/251), Ground-force wholemeal (Whole/126), Standard Bakery Flour (0/W105), and Organic Bakery Flour (2/W66). Powdered Spirulina biomass was used as a new ingredient with a high nutritional profile and bioactive compounds; incorporation was made at two levels: 1.5% and 2.5% of the flour amount. The same bread recipe was used for all formulations, but for the 1.5 and 2.5% variations, 6 g and 10 g of Spirulina were added, respectively. Antioxidant capacity increased with increasing microalgal biomass. The visual and taste attributes of the breads with microalgae underwent noticeable changes compared to their counterparts without microalgae. Biomass addition significantly (p < 0.05) affected bread weight and volume, and different trends were found based on the type of wheat flour. Spirulina-containing breads showed a greener coloration while the microalgae concentration was augmented. The moisture and texture were slightly affected by the addition of the biomass at both levels. The 2.5% concentration samples were well accepted in most cases by consumers, emphasizing the salty flavor as a pleasant feature. No significant sensory differences were observed between samples, and the acceptability index was always higher than 72%. The results show that Spirulina could be an environmentally friendly ingredient for the reformulation of nutritionally enhanced bread with a good texture that is well-accepted by consumers.
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Affiliation(s)
- Israel Hernández-López
- IRTA, Postharvest Programme, Parc Agrobiotech Lleida, Parc de Gardeny, 25003 Lleida, Spain
| | - Cristina Alamprese
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy
| | - Carola Cappa
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy
| | | | - Maribel Abadias
- IRTA, Postharvest Programme, Parc Agrobiotech Lleida, Parc de Gardeny, 25003 Lleida, Spain
| | - Ingrid Aguiló-Aguayo
- IRTA, Postharvest Programme, Parc Agrobiotech Lleida, Parc de Gardeny, 25003 Lleida, Spain
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Mantegazza G, Dalla Via A, Licata A, Duncan R, Gardana C, Gargari G, Alamprese C, Arioli S, Taverniti V, Karp M, Guglielmetti S. Use of kefir-derived lactic acid bacteria for the preparation of a fermented soy drink with increased estrogenic activity. Food Res Int 2023; 164:112322. [PMID: 36737914 DOI: 10.1016/j.foodres.2022.112322] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Revised: 12/04/2022] [Accepted: 12/05/2022] [Indexed: 12/14/2022]
Abstract
Fermented foods are receiving growing attention for their health promoting properties. In particular, there is a growing demand for plant-based fermented foods as dairy alternatives. Considering that soy is a vegetal food rich in nutrients and a source of the phytoestrogen isoflavones, the aim of this study was to select safe food microorganisms with the ability to ferment a soy drink resulting in a final product with an increased estrogenic activity and improved functional properties. We used milk kefir grains, a dairy source of microorganisms with proven health-promoting properties, as a starting inoculum for a soymilk. After 14 passages of daily inoculum in fresh soy drink, we isolated four lactic acid bacterial strains: Lactotoccus lactis subsp. lactis K03, Leuconostc pseudomesenteroides K05, Leuconostc mesenteroides K09 and Lentilactobacillus kefiri K10. Isolated strains were proven to be safe for human consumption according to the assessment of their antibiotic resistance profile and comparative genomics. Furthermore, functional characterization of the bacterial strains demonstrated their ability to ferment sugars naturally present in soybeans and produce a creamy texture. In addition, we demonstrated, by means of a yeast-based bioluminescence reporter system, that the two strains belonging to the genus Leuconostoc increased the estrogenic activity of the soybean drink. In conclusion, the proposed application of the bacterial strains characterized in this study meets the growing demand of consumers for health-promoting vegetal food alternatives to dairy products.
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Affiliation(s)
- Giacomo Mantegazza
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Italy
| | - Alessandro Dalla Via
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Italy
| | - Armando Licata
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Italy
| | - Robin Duncan
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Italy
| | - Claudio Gardana
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Italy
| | - Giorgio Gargari
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Italy
| | - Cristina Alamprese
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Italy
| | - Stefania Arioli
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Italy
| | - Valentina Taverniti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Italy
| | - Matti Karp
- Materials Science and Environmental Engineering, Bio and Circular Economy, Tampere University, Finland
| | - Simone Guglielmetti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Italy.
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Loffredi E, Alamprese C. Optimisation of a blend of emulsifier substitutes for clean-label artisanal ice cream. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114338] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Hernández-López I, Ortiz-Solà J, Alamprese C, Barros L, Shelef O, Basheer L, Rivera A, Abadias M, Aguiló-Aguayo I. Valorization of Local Legumes and Nuts as Key Components of the Mediterranean Diet. Foods 2022; 11:foods11233858. [PMID: 36496665 PMCID: PMC9740325 DOI: 10.3390/foods11233858] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 11/23/2022] [Accepted: 11/26/2022] [Indexed: 12/05/2022] Open
Abstract
Legumes and nuts are components of high importance in the diet of many countries, mainly those in the Mediterranean region. They are also very versatile and culturally diverse foods found all over the world, acting as a basic protein source in certain countries. Their genetic diversity is needed to sustain the food supply and security for humans and livestock, especially because of the current loss of habitats, species, and genetic diversity worldwide, but also because of the ever present need to feed the increasing human population. Even though both legumes and nuts are considered as high-protein food and environmentally friendly crops, developed countries have lower consumption rates when compared to Asia or Africa. With a view to increasing the consumption of legumes and nuts, the objective of this review is to present the advantages on the use of autochthonous varieties from different countries around the world, thus providing a boost to the local market in the area. The consumption of these varieties could be helped by their use in ready-to-eat foods (RTE), which are now on the rise thanks to today's fast-paced lifestyles and the search for more nutritious and sustainable foods. The versatility of legumes and nuts covers a wide range of possibilities through their use in plant-based dairy analogues, providing alternative-protein and maximal amounts of nutrients and bioactive compounds, potential plant-based flours for bakery and pasta, and added-value traditional RTE meals. For this reason, information about legume and nut nutrition could possibly increase its acceptance with consumers.
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Affiliation(s)
- Israel Hernández-López
- IRTA, Postharvest Programme, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Catalonia, Spain
| | - Jordi Ortiz-Solà
- IRTA, Postharvest Programme, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Catalonia, Spain
| | - Cristina Alamprese
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Oren Shelef
- Department of Natural Resources, Institute of Plant Sciences, Agricultural Research Organization (ARO)—Volcani Institute, Rishon LeZion 7505101, Israel
| | - Loai Basheer
- Food Sciences Department, Faculty of Sciences and Technology, Tel Hai College, Upper Galilee 1220800, Israel
| | - Ana Rivera
- Miquel Agustí Foundation, Campus Baix Llobregat, 08860 Castelldefels, Spain
- Department of Agri-Food Engineering and Biotechnology, Campus Baix Llobregat, Polytechnic University of Catalonia-BarcelonaTech, 08860 Castelldefels, Spain
| | - Maribel Abadias
- IRTA, Postharvest Programme, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Catalonia, Spain
| | - Ingrid Aguiló-Aguayo
- IRTA, Postharvest Programme, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Catalonia, Spain
- Correspondence:
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Cappa C, Invernizzi R, Lucisano M, Alamprese C. Turbo-Treatment of Rice Flour to Improve Technological Functionality. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02882-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Abstract
AbstractTurbo-technology (i.e., a heat/shear treatment) potential in modifying rice flour technological properties (i.e., damaged starch, pasting properties, apparent cold viscosities, and color) depending on cooking temperature (120–200 °C), added water (30–40%), and drying temperature (160–200 °C) was evaluated. Applying a Box–Behnken design, highly significant (p < 0.001) models were found for moisture, damaged starch, pasting properties, and cold viscosities. The most important factor was the added water, significantly (p < 0.001) affecting all treated flour characteristics. The optimization resulted in 200 °C as cooking and drying temperature and 40% added water, but values of damaged starch and cold viscosities in the treated flour were still low. Thus, flour was overnight wetted (40% water) before cooking and drying at 200 °C, obtaining high values of damaged starch (49.5 ± 1.5 g/100 g db) and cold viscosities (from 6213 to 21,436 cP). The study represents a guide for the application of turbo-technology to design flour with tailored technological properties.
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Alamprese C, Rollini M, Musatti A, Ferranti P, Barbiroli A. Emulsifying and foaming properties of a hydrophobin-based food ingredient from Trichoderma reesei: A phenomenological comparative study. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Grassi S, Strani L, Alamprese C, Pricca N, Casiraghi E, Cabassi G. A FT-NIR Process Analytical Technology Approach for Milk Renneting Control. Foods 2021; 11:foods11010033. [PMID: 35010158 PMCID: PMC8750718 DOI: 10.3390/foods11010033] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Revised: 12/14/2021] [Accepted: 12/20/2021] [Indexed: 01/24/2023] Open
Abstract
The study proposes a process analytical technology (PAT) approach for the control of milk coagulation through near infrared spectroscopy (NIRS), computing multivariate statistical process control (MSPC) charts, based on principal component analysis (PCA). Reconstituted skimmed milk and commercial pasteurized skimmed milk were mixed at two different ratios (60:40 and 40:60). Each mix ratio was prepared in six replicates and used for coagulation trials, monitored by fundamental rheology, as a reference method, and NIRS by inserting a probe directly in the coagulation vat and collecting spectra at two different acquisition times, i.e., 60 s or 10 s. Furthermore, three failure coagulation trials were performed, deliberately changing temperature or rennet and CaCl2 concentration. The comparison with fundamental rheology results confirmed the effectiveness of NIRS to monitor milk renneting. The reduced spectral acquisition time (10 s) showed data highly correlated (r > 0.99) to those acquired with longer acquisition time. The developed decision trees, based on PC1 scores and T2 MSPC charts, confirmed the suitability of the proposed approach for the prediction of coagulation times and for the detection of possible failures. In conclusion, the work provides a robust but simple PAT approach to assist cheesemakers in monitoring the coagulation step in real-time.
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Affiliation(s)
- Silvia Grassi
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via Giovanni Celoria 2, 20133 Milan, Italy; (S.G.); (L.S.); (E.C.)
| | - Lorenzo Strani
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via Giovanni Celoria 2, 20133 Milan, Italy; (S.G.); (L.S.); (E.C.)
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, Via Campi 103, 41125 Modena, Italy
| | - Cristina Alamprese
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via Giovanni Celoria 2, 20133 Milan, Italy; (S.G.); (L.S.); (E.C.)
- Correspondence: ; Tel.: +39-0250319187
| | - Nicolò Pricca
- Centro di ricerca Zootecnia e Acquacoltura (CREA-ZA), Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria, Via Antonio Lombardo 11, 26900 Lodi, Italy; (N.P.); (G.C.)
| | - Ernestina Casiraghi
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via Giovanni Celoria 2, 20133 Milan, Italy; (S.G.); (L.S.); (E.C.)
| | - Giovanni Cabassi
- Centro di ricerca Zootecnia e Acquacoltura (CREA-ZA), Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria, Via Antonio Lombardo 11, 26900 Lodi, Italy; (N.P.); (G.C.)
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8
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Loffredi E, Grassi S, Alamprese C. Spectroscopic approaches for non-destructive shell egg quality and freshness evaluation: Opportunities and challenges. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108255] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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9
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Aktas AB, Ozen B, Alamprese C. Effects of processing parameters on chemical and physical properties of enzymatically interesterified beef tallow–corn oil blends. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.14587] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
| | - Banu Ozen
- Food Engineering Department Izmir Institute of Technology Urla‐Izmir Turkey
| | - Cristina Alamprese
- Department of Food, Environmental and Nutritional Sciences (DeFENS) Università degli Studi di Milano Milan Italy
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10
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Abstract
Sustainability is a widely accepted goal across many sectors of our society and, according to new concepts, it includes resilience and adaptive capacity [...].
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Affiliation(s)
- Cristina Alamprese
- Department of Food, Environmental, Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
- Correspondence: ; Tel.: +39-0250319187
| | - Francesco Caponio
- Department of Soil, Plant and Food Science (DISSPA), Università degli Studi di Bari Aldo Moro, via Amendola, 165/A, 70126 Bari, Italy;
| | - Emma Chiavaro
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy;
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Grassi S, Jolayemi OS, Giovenzana V, Tugnolo A, Squeo G, Conte P, De Bruno A, Flamminii F, Casiraghi E, Alamprese C. Near Infrared Spectroscopy as a Green Technology for the Quality Prediction of Intact Olives. Foods 2021; 10:foods10051042. [PMID: 34064592 PMCID: PMC8151771 DOI: 10.3390/foods10051042] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Revised: 05/04/2021] [Accepted: 05/06/2021] [Indexed: 11/16/2022] Open
Abstract
Poorly emphasized aspects for a sustainable olive oil system are chemical analysis replacement and quality design of the final product. In this context, near infrared spectroscopy (NIRS) can play a pivotal role. Thus, this study aims at comparing performances of different NIRS systems for the prediction of moisture, oil content, soluble solids, total phenolic content, and antioxidant activity of intact olive drupes. The results obtained by a Fourier transform (FT)-NIR spectrometer, equipped with both an integrating sphere and a fiber optic probe, and a Vis/NIR handheld device are discussed. Almost all the partial least squares regression models were encouraging in predicting the quality parameters (0.64 < R2pred < 0.84), with small and comparable biases (p > 0.05). The pair-wise comparison between the standard deviations demonstrated that the FT-NIR models were always similar except for moisture (p < 0.05), whereas a slightly lower performance of the Vis/NIR models was assessed. Summarizing, while on-line or in-line applications of the FT-NIR optical probe should be promoted in oil mills in order to quickly classify the drupes for a better quality design of the olive oil, the portable and cheaper Vis/NIR device could be useful for preliminary quality evaluation of olive drupes directly in the field.
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Affiliation(s)
- Silvia Grassi
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (S.G.); (O.S.J.); (E.C.)
| | - Olusola Samuel Jolayemi
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (S.G.); (O.S.J.); (E.C.)
| | - Valentina Giovenzana
- Department of Agricultural and Environmental Sciences (DiSAA), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (V.G.); (A.T.)
| | - Alessio Tugnolo
- Department of Agricultural and Environmental Sciences (DiSAA), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (V.G.); (A.T.)
| | - Giacomo Squeo
- Department of Soil Plant and Food Sciences (DiSSPA), Università degli Studi di Bari “Aldo Moro”, Via Amendola 165/A, 70126 Bari, Italy;
| | - Paola Conte
- Department of Agricultural Sciences, Università degli Studi di Sassari, Viale Italia 39/A, 07100 Sassari, Italy;
| | - Alessandra De Bruno
- Department of Agraria, University Mediterranea of Reggio Calabria, Via dell’Università 25, 89124 Reggio Calabria, Italy;
| | - Federica Flamminii
- Faculty of Bioscience and Technology for Agriculture, Food and Environment, University of Teramo, Via Balzarini 1, 64100 Teramo, Italy;
| | - Ernestina Casiraghi
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (S.G.); (O.S.J.); (E.C.)
| | - Cristina Alamprese
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (S.G.); (O.S.J.); (E.C.)
- Correspondence: ; Tel.: +39-0250319187
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Farris S, Buratti S, Benedetti S, Rovera C, Casiraghi E, Alamprese C. Influence of Two Innovative Packaging Materials on Quality Parameters and Aromatic Fingerprint of Extra-Virgin Olive Oils. Foods 2021; 10:foods10050929. [PMID: 33922671 PMCID: PMC8146028 DOI: 10.3390/foods10050929] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Revised: 04/19/2021] [Accepted: 04/21/2021] [Indexed: 11/16/2022] Open
Abstract
The performance of two innovative packaging materials was investigated on two Sardinian extra-virgin olive oils (Nera di Gonnos and Bosana). In particular, a transparent plastic film loaded with a UV-blocker (packaging B) and a metallized material (packaging C) were compared each other and to brown-amber glass (packaging A). During accelerated shelf-life tests at 40 and 60 °C, the evolution of quality parameters (i.e., acidity, peroxide value, K270, and phenolic content) was monitored, together with the aromatic fingerprint evaluated by electronic nose. Packaging B resulted in the best-performing material in protecting oil from oxidation, due to its lower oxygen transmission rate (0.1 ± 0.02 cm3/m2 24 h) compared to packaging C (0.23 ± 0.04 cm3/m2 24 h). At the end of storage, phenolic reduction was on average 25% for packaging B and 58% for packaging C, and the aromatic fingerprint was better preserved in packaging B. In addition, other factors such as the sanitary status of the olives at harvesting and the storage temperature were demonstrated to have a significant role in the shelf life of packaged extra-virgin olive oil.
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Strani L, Grassi S, Alamprese C, Casiraghi E, Ghiglietti R, Locci F, Pricca N, De Juan A. Effect of physicochemical factors and use of milk powder on milk rennet-coagulation: Process understanding by near infrared spectroscopy and chemometrics. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107494] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Cappa C, Masseroni L, Ng PK, Alamprese C. Effect of extrusion conditions on the physical and chemical properties of bean powders. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14608] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Carola Cappa
- Department of Food, Environmental and Nutritional Sciences (DeFENS) Università degli Studi di Milano Milan Italy
- Department of Food Science and Human Nutrition Michigan State University East Lansing MI USA
| | - Letizia Masseroni
- Department of Food, Environmental and Nutritional Sciences (DeFENS) Università degli Studi di Milano Milan Italy
| | - Perry K.W. Ng
- Department of Food Science and Human Nutrition Michigan State University East Lansing MI USA
| | - Cristina Alamprese
- Department of Food, Environmental and Nutritional Sciences (DeFENS) Università degli Studi di Milano Milan Italy
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Moriano ME, Alamprese C. Whey Protein Concentrate and Egg White Powder as Structuring Agents of Double Emulsions for Food Applications. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02467-0] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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16
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Musatti A, Cappa C, Mapelli C, Alamprese C, Rollini M. Zymomonas mobilis in Bread Dough: Characterization of Dough Leavening Performance in Presence of Sucrose. Foods 2020; 9:E89. [PMID: 31952190 PMCID: PMC7022699 DOI: 10.3390/foods9010089] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2019] [Revised: 01/07/2020] [Accepted: 01/11/2020] [Indexed: 12/05/2022] Open
Abstract
Zymomonas mobilis, because of its fermentative metabolism, has potential food applications in the development of leavened baked goods consumable by people with adverse responses to Saccharomyces cerevisiae. Since Z. mobilis is not able to utilize maltose present in flour, the effect of sucrose addition (2.5 g/100 g flour) on bread dough leavening properties was studied. For comparison purposes, leavening performances of S. cerevisiae with and without sucrose were also investigated. Doughs leavened by Z. mobilis without sucrose addition showed the lowest height development (14.95 ± 0.21 mm) and CO2 production (855 ± 136 mL). When sucrose was added, fermentative performances of Z. mobilis significantly (p < 0.05) improved (+80% and +85% of gas production and retention, respectively), with a dough maximum height 2.6 times higher, results indicating that Z. mobilis with sucrose can be leavened in shorter time with respect to the sample without addition. S. cerevisiae did not benefit the sucrose addition in terms of CO2 production and retention, even if lag leavening time was significantly (p < 0.05) shorter (about the half) and time of porosity appearance significantly (p < 0.05) longer (about 26%) with respect to S. cerevisiae alone. Results demonstrate that in the presence of sucrose, Z. mobilis can efficiently leaven a bread dough, thus providing innovation possibilities in the area of yeast-free leavened products.
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Affiliation(s)
- Alida Musatti
- Dipartimento di Scienze per gli Alimenti, la Nutrizione, l’Ambiente, Università degli Studi di Milano, Via G. Celoria, 2-20133 Milano, Italy
| | - Carola Cappa
- Dipartimento di Scienze per gli Alimenti, la Nutrizione, l’Ambiente, Università degli Studi di Milano, Via G. Celoria, 2-20133 Milano, Italy
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Grassi S, Strani L, Casiraghi E, Alamprese C. Control and Monitoring of Milk Renneting Using FT-NIR Spectroscopy as a Process Analytical Technology Tool. Foods 2019; 8:foods8090405. [PMID: 31547293 PMCID: PMC6770950 DOI: 10.3390/foods8090405] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2019] [Revised: 09/07/2019] [Accepted: 09/09/2019] [Indexed: 11/16/2022] Open
Abstract
Failures in milk coagulation during cheese manufacturing can lead to decreased yield, anomalous behaviour of cheese during storage, significant impact on cheese quality and process wastes. This study proposes a Process Analytical Technology approach based on FT-NIR spectroscopy for milk renneting control during cheese manufacturing. Multivariate Curve Resolution optimized by Alternating Least Squares (MCR-ALS) was used for data analysis and development of Multivariate Statistical Process Control (MSPC) charts. Fifteen renneting batches were set up varying temperature (30, 35, 40 °C), milk pH (6.3, 6.5, 6.7), and fat content (0.1, 2.55, 5 g/100 mL). Three failure batches were also considered. The MCR-ALS models well described the coagulation processes (explained variance ≥99.93%; lack of fit <0.63%; standard deviation of the residuals <0.0067). The three identified MCR-ALS profiles described the main renneting phases. Different shapes and timing of concentration profiles were related to changes in temperature, milk pH, and fat content. The innovative implementation of MSPC charts based on T2 and Q statistics allowed the detection of coagulation failures from the initial phases of the process.
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Affiliation(s)
- Silvia Grassi
- Department of Food, Environmental, and Nutritional Sciences, Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy.
| | - Lorenzo Strani
- Department of Food, Environmental, and Nutritional Sciences, Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Ernestina Casiraghi
- Department of Food, Environmental, and Nutritional Sciences, Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Cristina Alamprese
- Department of Food, Environmental, and Nutritional Sciences, Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
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Moriano ME, Cappa C, Casiraghi MC, Ciappellano S, Romano A, Torri L, Alamprese C. Reduced-fat biscuits: Interplay among structure, nutritional properties and sensory acceptability. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.027] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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Strani L, Grassi S, Casiraghi E, Alamprese C, Marini F. Milk Renneting: Study of Process Factor Influences by FT-NIR Spectroscopy and Chemometrics. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02266-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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Picone G, De Noni I, Ferranti P, Nicolai MA, Alamprese C, Trimigno A, Brodkorb A, Portmann R, Pihlanto A, El SN, Capozzi F. Monitoring molecular composition and digestibility of ripened bresaola through a combined foodomics approach. Food Res Int 2019; 115:360-368. [DOI: 10.1016/j.foodres.2018.11.021] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2018] [Revised: 11/08/2018] [Accepted: 11/12/2018] [Indexed: 11/16/2022]
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Moriano ME, Cappa C, Alamprese C. Reduced-fat soft-dough biscuits: Multivariate effects of polydextrose and resistant starch on dough rheology and biscuit quality. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.04.010] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Moriano ME, Alamprese C. Honey, trehalose and erythritol as sucrose-alternative sweeteners for artisanal ice cream. A pilot study. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.08.057] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Alamprese C, Amigo JM, Casiraghi E, Engelsen SB. Identification and quantification of turkey meat adulteration in fresh, frozen-thawed and cooked minced beef by FT-NIR spectroscopy and chemometrics. Meat Sci 2016; 121:175-181. [PMID: 27337677 DOI: 10.1016/j.meatsci.2016.06.018] [Citation(s) in RCA: 88] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2015] [Revised: 04/22/2016] [Accepted: 06/15/2016] [Indexed: 11/28/2022]
Abstract
This work aims at the development of a method based on FT-NIR spectroscopy and multivariate analysis for the identification and quantification of minced beef meat adulteration with turkey meat. Samples were analyzed as raw, frozen-thawed and cooked. Different multivariate regression and class-modeling strategies were evaluated. PLS regression models with R(2) in prediction higher than 0.884 and RMSEP lower than 10.8% were developed. PLS-DA applied to discriminate each type of sample in two classes (adulteration threshold=20%) showed values of sensitivity and specificity in prediction higher than 0.84 and 0.76, respectively. Thus, the study demonstrates that FT-NIR spectroscopy coupled with suitable chemometric strategies is a reliable tool for the identification and quantification of minced beef adulteration with turkey meat not only in fresh products, but also in frozen-thawed and cooked samples. This achievement is of crucial importance in the meat industry due to the increasing number of processed meat products, in which technological treatments can mask a possible inter-species adulteration.
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Affiliation(s)
- Cristina Alamprese
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via Celoria 2, 20133 Milano, Italy.
| | - José Manuel Amigo
- Department of Food Science, Spectroscopy and Chemometrics, Faculty of Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark
| | - Ernestina Casiraghi
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via Celoria 2, 20133 Milano, Italy
| | - Søren Balling Engelsen
- Department of Food Science, Spectroscopy and Chemometrics, Faculty of Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark
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Alamprese C, Mariotti M. Modelling of methylcellulose thermogelation as a function of polymer concentration and dissolution media properties. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.10.067] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Ferrari I, Alamprese C, Mariotti M, Lucisano M, Rossi M. Optimisation of cake fat quantity and composition using response surface methodology. Int J Food Sci Technol 2012. [DOI: 10.1111/ijfs.12018] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ilaria Ferrari
- Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche (DiSTAM); Università degli Studi di Milano; Via Celoria 2; 20133; Milano; Italy
| | - Cristina Alamprese
- Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche (DiSTAM); Università degli Studi di Milano; Via Celoria 2; 20133; Milano; Italy
| | - Manuela Mariotti
- Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche (DiSTAM); Università degli Studi di Milano; Via Celoria 2; 20133; Milano; Italy
| | - Mara Lucisano
- Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche (DiSTAM); Università degli Studi di Milano; Via Celoria 2; 20133; Milano; Italy
| | - Margherita Rossi
- Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche (DiSTAM); Università degli Studi di Milano; Via Celoria 2; 20133; Milano; Italy
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Affiliation(s)
- Cristina Alamprese
- Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche (DiSTAM); Università degli Studi di Milano; Via Celoria 2; 20133; Milano; Italy
| | - Ernestina Casiraghi
- Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche (DiSTAM); Università degli Studi di Milano; Via Celoria 2; 20133; Milano; Italy
| | - Margherita Rossi
- Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche (DiSTAM); Università degli Studi di Milano; Via Celoria 2; 20133; Milano; Italy
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Alamprese C, Casiraghi E, Rossi M. Foaming, gelling and rheological properties of egg albumen as affected by the housing system and the age of laying hens. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.02988.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Alamprese C, Casiraghi E, Rossi M. Effects of housing system and age of laying hens on egg performance in fresh pasta production: pasta cooking behaviour. J Sci Food Agric 2011; 91:910-914. [PMID: 21384359 DOI: 10.1002/jsfa.4264] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
BACKGROUND Very few studies concern the effects of layer housing systems and age on egg technological properties. Thus the aim of this work was to study the influence of these two factors on egg performance in fresh pasta production, focusing on pasta cooking behaviour. Samples of pasta subjected to analysis were prepared with eggs laid by Hy-Line Brown hens (from 27 to 68 weeks old) housed in cage, barn and organic systems. RESULTS Higher average values of weight increase and matter loss during pasta cooking were observed for samples prepared with eggs laid by older hens. Such cooking behaviour indicated the development of a weaker pasta protein network, resulting from a decrease in the quantity of albumen protein and an increase in fat content, which is due to the reduction in albumen/yolk ratio during hen aging. The housing system had a significant effect only on matter loss in cooking water, but differences between samples were so small as to be unlikely perceived by consumers. CONCLUSION Both hen age and housing system significantly affected pasta cooking behaviour, but the greatest effect was exerted by the hen age.
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Affiliation(s)
- Cristina Alamprese
- Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche (DiSTAM), Università degli Studi di Milano, Via Celoria 2, I-20133 Milano, Italy.
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Rossi M, Alamprese C, Ratti S, Riva M. Suitability of contact angle measurement as an index of overall oil degradation and oil uptake during frying. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.05.101] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Alamprese C, Casiraghi E, Rossi M. Structural and cooking properties of fresh egg pasta as a function of pasteurization treatment intensity. J FOOD ENG 2008. [DOI: 10.1016/j.jfoodeng.2008.03.022] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Casiraghi E, Alamprese C, Pompei C. Cooked ham classification on the basis of brine injection level and pork breeding country. Lebensm Wiss Technol 2007. [DOI: 10.1016/j.lwt.2005.07.007] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Alamprese C, Iametti S, Rossi M, Bergonzi D. Role of pasteurisation heat treatments on rheological and protein structural characteristics of fresh egg pasta. Eur Food Res Technol 2005. [DOI: 10.1007/s00217-005-0024-z] [Citation(s) in RCA: 50] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Alamprese C, Foschino R, Rossi M, Pompei C, Savani L. Survival of Lactobacillus johnsonii La1 and influence of its addition in retail-manufactured ice cream produced with different sugar and fat concentrations. Int Dairy J 2002. [DOI: 10.1016/s0958-6946(01)00159-5] [Citation(s) in RCA: 65] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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