1
|
Marinelli V, Spinelli S, Angiolillo L, Del Nobile MA, Conte A. Emerging techniques applied to by-products for food fortification. J Food Sci Technol 2020; 57:905-914. [PMID: 32123411 DOI: 10.1007/s13197-019-04123-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/20/2019] [Accepted: 10/02/2019] [Indexed: 11/29/2022]
Abstract
Considering the increasing consumer demand for healthy food, the extract from broccoli by-products was studied. To this aim, in the first step, three extraction techniques were compared in terms of extraction efficiency. The best method was the pressurized liquid extraction. Then, the extract microencapsulation was optimized in terms of type of wall material (between Capsul and maltodextrins), concentration of wall material (10-20-30%, w/v), core/wall material ratio (1:2, 1:5, 1:10, 1:20) and inlet temperature (80, 100, 130, 150, 170 °C). The optimal conditions were found with 10% maltodextrins as wall material, core/wall material ratio 1/2 at 80 °C. Finally, the obtained microencapsulated extract was added at 5% (w/w) to fish burgers. Results demonstrated that total phenolic content, total flavonoids and antioxidant activity of enriched fish products were significantly higher than the control burgers, thus confirming that both process and cooking did not greatly affect the nutritional properties of extracted compounds.
Collapse
Affiliation(s)
- Valeria Marinelli
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25, 71122 Foggia, Italy
| | - Sara Spinelli
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25, 71122 Foggia, Italy
| | - Luisa Angiolillo
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25, 71122 Foggia, Italy
| | - Matteo Alessandro Del Nobile
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25, 71122 Foggia, Italy
| | - Amalia Conte
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25, 71122 Foggia, Italy
| |
Collapse
|
2
|
Lavermicocca P, Angiolillo L, Lonigro SL, Valerio F, Bevilacqua A, Perricone M, Del Nobile MA, Corbo MR, Conte A. Lactobacillus plantarum 5BG Survives During Refrigerated Storage Bio-Preserving Packaged Spanish-Style Table Olives (cv. Bella di Cerignola). Front Microbiol 2018; 9:889. [PMID: 29867802 PMCID: PMC5949355 DOI: 10.3389/fmicb.2018.00889] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [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: 12/18/2017] [Accepted: 04/18/2018] [Indexed: 11/13/2022] Open
Abstract
This paper proposes bio-preservation as a tool to assure quality and safety of Spanish-style table olives cv. Bella di Cerignola. Lactobacillus plantarum 5BG was inoculated in ready to sell olives packaged in an industrial plant by using a half-volume brine (4% NaCl; 2% sucrose). The samples were stored at 4°C. The survival of the inoculated strain, the microbiological quality, the sensory scores and the survival of a strain of Listeria monocytogenes inoculated in brines were evaluated. The persistence of the Lb. plantarum bio-preserving culture was confirmed on olives (≥6.5 Log CFU/g) and in brine (≥7 Log CFU/ml). Bio-preserved olives (SET1) showed a better sensory profile than chemically acidified control olives (SET2) and the texture was the real discriminative parameter among samples. Bio-preserved olives recorded better scores during storage because of their ability to retain good hardness, crunchiness, and fibrousness without cracks. The inoculation of Lb. plantarum positively acted on the safety of olives, as the D-value of L. monocytogenes was reduced from 40 (SET2) to 5 days (SET1). In conclusion, Lb. plantarum 5BG and the physico-chemical conditions achieved in the settled procedure are suitable for the industrial packaging of Bella di Cerignola table olives, improving the process by halving brining volumes and avoiding chemical stabilizers, and significantly reducing the salt concentration. The final product is also safely preserved for almost 5 months as suggested by the reduction of the survival rate of L. monocytogenes.
Collapse
Affiliation(s)
- Paola Lavermicocca
- Institute of Sciences of Food Production, National Research Council, Bari, Italy
| | - Luisa Angiolillo
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Stella L. Lonigro
- Institute of Sciences of Food Production, National Research Council, Bari, Italy
| | - Francesca Valerio
- Institute of Sciences of Food Production, National Research Council, Bari, Italy
| | - Antonio Bevilacqua
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Marianne Perricone
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Matteo A. Del Nobile
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Maria R. Corbo
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Amalia Conte
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| |
Collapse
|
3
|
Mirabelli V, Majidi Salehi S, Angiolillo L, Belviso BD, Conte A, Del Nobile MA, Di Profio G, Caliandro R. Enzyme Crystals and Hydrogel Composite Membranes as New Active Food Packaging Material. Glob Chall 2018; 2:1700089. [PMID: 31565305 PMCID: PMC6607345 DOI: 10.1002/gch2.201700089] [Citation(s) in RCA: 4] [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] [Figures] [Subscribe] [Scholar Register] [Received: 09/15/2017] [Revised: 11/01/2017] [Indexed: 06/10/2023]
Abstract
The great antimicrobial and antioxidant potential of enzymes makes them prone to be used as active packaging materials to preserve food from contamination or degradation. Major drawbacks are connected to the use of enzymes freely dispersed in solution, due to reduced protein stability. The immobilization of enzymes on solid supports to create biocatalytic interfaces has instead been proven to increase their stability and efficiency. In this work, it is shown that enzymes crystallized on hydrogel composite membranes (HCMs) can exert an effective antimicrobial action, thus making the composite membrane and crystals biofilm a potential active substrate for food packaging applications. The antimicrobial hen egg white lysozyme is crystallized on the surface of the hydrogel layer of HCMs, and its activity is determined by measuring the decrease in absorbance of Micrococcus lysodeikticus culture incubated with the specimen. The overall catalytic efficiency of the antimicrobial HCMs increases by a factor of 2 compared to the pure enzyme dissolved in solution at the same quantity. Because the enzyme in crystalline form is present in higher concentration and purity than in the solution, both its overall catalytic efficiency and antimicrobial action increase. Moreover, the hydrogel environment allows a better protein stabilization and retention during crystals dissolution.
Collapse
Affiliation(s)
- Valentina Mirabelli
- Institute of Crystallography (IC)National Research Council of Italy (CNR)via G. Amendola 122/o70126BariItaly
- Department of EconomicsUniversity of FoggiaLargo Papa Giovanni Paolo II, 171121FoggiaItaly
| | - Shabnam Majidi Salehi
- National Research Council of Italy (CNR) – Institute on Membrane Technology (ITM)via P. Bucci Cubo 17/C87036Rende (CS)Italy
| | - Luisa Angiolillo
- Department of Agricultural SciencesUniversity of FoggiaFood and Environment – Via Napoli 2571121FoggiaItaly
| | - Benny Danilo Belviso
- Institute of Crystallography (IC)National Research Council of Italy (CNR)via G. Amendola 122/o70126BariItaly
| | - Amalia Conte
- Department of Agricultural SciencesUniversity of FoggiaFood and Environment – Via Napoli 2571121FoggiaItaly
| | | | - Gianluca Di Profio
- National Research Council of Italy (CNR) – Institute on Membrane Technology (ITM)via P. Bucci Cubo 17/C87036Rende (CS)Italy
| | - Rocco Caliandro
- Institute of Crystallography (IC)National Research Council of Italy (CNR)via G. Amendola 122/o70126BariItaly
| |
Collapse
|
4
|
Abstract
In this work a bio-preservation technique was applied to sea bass fillets in order to preserve their quality. The preservation consisted in the application of two kinds of active coatings on the product surface differing in the fermentation time of alginate solution by L. reuteri plus glycerol (24 and 48 h). This technological strategy was chosen because it has been demonstrated that L. reuteri produces the reuterin as an intermediate metabolite during the anaerobic fermentation of glycerol. To assess the antimicrobial effects of sodium alginate with L. reuteri and glycerol, both in vitro and in vivo tests were carried out. The active films, in particular at 48 h fermentation, showed a good antibacterial activity, confirmed also by the major reuterin concentration. To prove the effectiveness of the treatments, microbial and sensory attributes were monitored by in vivo test on fish fillets. Results highlighted that the two active sodium alginate coatings showed a good antibacterial activity. In sea bass fillets stored at 4 °C, proliferation of main spoilage microorganisms was delayed with a consequent preservation of sensory attributes. In particular, it was found that improving the fermentation time (48 h) a better microbiological and sensory quality was achieved.
Collapse
Affiliation(s)
- L Angiolillo
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25, 71121 Foggia, Italy
| | - A Conte
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25, 71121 Foggia, Italy.
| | - M A Del Nobile
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25, 71121 Foggia, Italy
| |
Collapse
|
5
|
Abstract
Fresh pasta is highly susceptible to microbial contamination because of its high water activity and nutrient content. In this study, a new biopreservation system was examined that consists of an active sodium alginate solution containing Lactobacillus reuteri and glycerol, which was added during the production process of pasta. Our aim was to extend the fresh pasta shelf life by the in situ production of reuterin, thereby avoiding the use of thermal treatments that generally compromise food sensory characteristics. Two experimental studies were carried out with the product packaged under either ordinary or modified atmospheric conditions. Microbiological and sensory quality indices were monitored to determine the effectiveness of biopreservation on product quality during storage. The use of the active solution with L. reuteri and glycerol during the production process of pasta improved both microbial and sensory quality, particularly when combined with modified atmosphere.
Collapse
Affiliation(s)
- L Angiolillo
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25-71122 Foggia, Italy
| | - A Conte
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25-71122 Foggia, Italy
| | - M A Del Nobile
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25-71122 Foggia, Italy
| |
Collapse
|
6
|
Angiolillo L, Conte A, Del Nobile MA. MicroencapsulatedLactobacillus reutericombined with modified atmosphere as a way to improve tuna burger shelf life. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13430] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Luisa Angiolillo
- Department of Agricultural Sciences, Food and Environment; University of Foggia; Via Napoli, 25 Foggia 71121 Italy
| | - Amalia Conte
- Department of Agricultural Sciences, Food and Environment; University of Foggia; Via Napoli, 25 Foggia 71121 Italy
- Services Center of Applied Research; University of Foggia; Via Napoli, 25 Foggia 71121 Italy
| | - Matteo A. Del Nobile
- Department of Agricultural Sciences, Food and Environment; University of Foggia; Via Napoli, 25 Foggia 71121 Italy
- Services Center of Applied Research; University of Foggia; Via Napoli, 25 Foggia 71121 Italy
| |
Collapse
|
7
|
|
8
|
|
9
|
Angiolillo L, Conte A, Zambrini A, Del Nobile M. Biopreservation of Fior di Latte cheese. J Dairy Sci 2014; 97:5345-55. [DOI: 10.3168/jds.2014-8022] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2014] [Accepted: 04/27/2014] [Indexed: 11/19/2022]
|