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Waziiroh E, Bender D, Faieta M, Jaeger H, Schreiner M, Schoenlechner R. Role of fat on the quality and shelf-life of gluten-free bread baked by Ohmic heating and conventional deck oven. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103348] [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: 04/05/2023]
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D'Alessio G, Flamminii F, Faieta M, Prete R, Di Michele A, Pittia P, Di Mattia CD. High pressure homogenization to boost the technological functionality of native pea proteins. Curr Res Food Sci 2023; 6:100499. [PMID: 37081859 PMCID: PMC10111953 DOI: 10.1016/j.crfs.2023.100499] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 03/27/2023] [Accepted: 03/27/2023] [Indexed: 03/31/2023] Open
Abstract
Pea proteins are being increasingly used for the formulation of plant-based products, but their globular structure and the presence of aggregates can affect their technological properties. In this study, the effect of high pressure homogenization (HPH) at different intensities (60 and 100 MPa) was investigated as a pre-treatment to modulate the techno-functional properties of a pea protein isolate (IP) extracted through an alkaline extraction/isoelectric precipitation process. SDS-PAGE, circular dichroism, thermal properties, total free sulfhydryl groups, antioxidant capacity and reducing properties were evaluated along with technological indices as solubility, WHC and OHC, interfacial tension and emulsifying capacity. HPH treatments were able to unfold and modify proteins structure, leading also to a change of the relative abundance of pea protein globulins (SDS-PAGE) and of the vicilin to legumin ratio. Solubility, WHC and OHC were improved, while interfacial tension and emulsifying capacity were weakly affected. However, an enhanced physical stability over time of the emulsions prepared with the 60 MPa-treated protein was found, likely as an effect of the decreased ratio between vicilin and legumin after treatment. Results of this study will contribute to deepen the effect of the HPH technology used as pre-treatment, adding useful results and expanding knowledge about the structure and techno-functional properties of native and modified pea proteins.
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Affiliation(s)
- Giulia D'Alessio
- Department of Bioscience and Agro-Food and Environmental Technology, University of Teramo, Via R. Balzarini 1, 64100, Teramo, Italy
| | - Federica Flamminii
- Department of Innovative Technologies in Medicine and Dentistry, University “G. D'Annunzio” of Chieti-Pescara, Via dei Vestini, 66100, Chieti, Italy
| | - Marco Faieta
- Department of Bioscience and Agro-Food and Environmental Technology, University of Teramo, Via R. Balzarini 1, 64100, Teramo, Italy
| | - Roberta Prete
- Department of Bioscience and Agro-Food and Environmental Technology, University of Teramo, Via R. Balzarini 1, 64100, Teramo, Italy
| | - Alessandro Di Michele
- Department of Physics and Geology, University of Perugia, Via Pascoli, 06123, Perugia, Italy
| | - Paola Pittia
- Department of Bioscience and Agro-Food and Environmental Technology, University of Teramo, Via R. Balzarini 1, 64100, Teramo, Italy
| | - Carla Daniela Di Mattia
- Department of Bioscience and Agro-Food and Environmental Technology, University of Teramo, Via R. Balzarini 1, 64100, Teramo, Italy
- Corresponding author.
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Santarelli V, Neri L, Carbone K, Macchioni V, Faieta M, Pittia P. Conventional and innovative extraction technologies to produce food-grade hop extracts: Influence on bitter acids content and volatile organic compounds profile. J Food Sci 2023; 88:1308-1324. [PMID: 36789873 DOI: 10.1111/1750-3841.16487] [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: 07/28/2022] [Revised: 11/29/2022] [Accepted: 01/18/2023] [Indexed: 02/16/2023]
Abstract
Hop extracts represent a natural alternative to synthetic food additives because of their high content of bitter acids and volatile organic compounds (VOCs) with bittering, flavoring, and antimicrobial properties. However, broader uses of hop extracts as natural techno-functional ingredients rely on the identification of sustainable and affordable extraction technologies allowing to diversify the processes and produce extracts characterized by different compositions and, consequently, qualitative properties. Thus, this study is aimed to evaluate and compare the effect of innovative and conventional extraction methods on the bitter acids content and VOCs pattern of food-grade ethanolic hop extracts for food applications. Innovative extractions were carried out by using two ultrasound systems (a laboratory bath [US] and a high-power ultrasound bath [HPUS]), and a high-pressure industrial process (high hydrostatic pressure [HHP]). Conventional extractions (CONV) were performed under dynamic maceration at 25 and 60°C; for ultrasound and conventional methods, the effect of the extraction time was also investigated. Among the extracts, the highest and lowest content of bitter acids was found in CONV 60°C extracts, and HHP and CONV 25°C extracts, respectively. Of the 34 VOCs identified in dry hops, ∼24 compounds were found in US, HPUS and CONV extracts, while only 18 were found in HHP. CONV extractions showed higher selectivity for sesquiterpenes, while US and HPUS showed higher selectivity for esters and monoterpenes. Hierarchical cluster analysis (HCA) and partial least squares-discriminant analysis (PLS-DA) allowed classifying hop extracts based on the extraction methods and also allowed highlighting the technological conditions to produce hop extracts with specific techno-functional and flavoring properties. PRACTICAL APPLICATION: The study showed that different extraction methods can lead to hop products with varying sensory and functional properties. By selecting the right extraction method, companies can produce hop extracts with specific compositions that meet their needs for clean label and sustainable food products, as well as new edible packaging or coatings.
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Affiliation(s)
- Veronica Santarelli
- Faculty of Bioscience and Technologies for Food, Agriculture, and Environment, University of Teramo, Teramo, Italy
| | - Lilia Neri
- Faculty of Bioscience and Technologies for Food, Agriculture, and Environment, University of Teramo, Teramo, Italy
| | - Katya Carbone
- CREA, Research Centre for Olive, Fruit and Citrus Crops, Rome, Italy
| | | | - Marco Faieta
- Faculty of Bioscience and Technologies for Food, Agriculture, and Environment, University of Teramo, Teramo, Italy
| | - Paola Pittia
- Faculty of Bioscience and Technologies for Food, Agriculture, and Environment, University of Teramo, Teramo, Italy
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Tatasciore S, Santarelli V, Neri L, González Ortega R, Faieta M, Di Mattia CD, Di Michele A, Pittia P. Freeze-Drying Microencapsulation of Hop Extract: Effect of Carrier Composition on Physical, Techno-Functional, and Stability Properties. Antioxidants (Basel) 2023; 12:antiox12020442. [PMID: 36830001 PMCID: PMC9951912 DOI: 10.3390/antiox12020442] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Revised: 01/26/2023] [Accepted: 01/30/2023] [Indexed: 02/12/2023] Open
Abstract
In this study, freeze-drying microencapsulation was proposed as a technology for the production of powdered hop extracts with high stability intended as additives/ingredients in innovative formulated food products. The effects of different carriers (maltodextrin, Arabic gum, and their mixture in 1:1 w/w ratio) on the physical and techno-functional properties, bitter acids content, yield and polyphenols encapsulation efficiency of the powders were assessed. Additionally, the powders' stability was evaluated for 35 days at different temperatures and compared with that of non-encapsulated extract. Coating materials influenced the moisture content, water activity, colour, flowability, microstructure, and water sorption behaviour of the microencapsulates, but not their solubility. Among the different carriers, maltodextrin showed the lowest polyphenol load yield and bitter acid content after processing but the highest encapsulation efficiency and protection of hop extracts' antioxidant compounds during storage. Irrespective of the encapsulating agent, microencapsulation did not hinder the loss of bitter acids during storage. The results of this study demonstrate the feasibility of freeze-drying encapsulation in the development of functional ingredients, offering new perspectives for hop applications in the food and non-food sectors.
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Affiliation(s)
- Simona Tatasciore
- Department of Bioscience and Technologies for Food Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
| | - Veronica Santarelli
- Department of Bioscience and Technologies for Food Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
| | - Lilia Neri
- Department of Bioscience and Technologies for Food Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
- Correspondence:
| | - Rodrigo González Ortega
- Faculty of Science and Technology, University of Bolzano, Piazza Università, 39100 Bolzano, Italy
| | - Marco Faieta
- Department of Bioscience and Technologies for Food Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
| | - Carla Daniela Di Mattia
- Department of Bioscience and Technologies for Food Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
| | - Alessandro Di Michele
- Department of Physics and Geology, University of Perugia, Via Pascoli, 06123 Perugia, Italy
| | - Paola Pittia
- Department of Bioscience and Technologies for Food Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
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Pagano C, Ceccarini MR, Faieta M, di Michele A, Blasi F, Cossignani L, Beccari T, Oliva E, Pittia P, Sergi M, Primavilla S, Serafini D, Benedetti L, Ricci M, Perioli L. Starch-based sustainable hydrogel loaded with Crocus sativus petals extract: A new product for wound care. Int J Pharm 2022; 625:122067. [PMID: 35931396 DOI: 10.1016/j.ijpharm.2022.122067] [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: 03/17/2022] [Revised: 07/05/2022] [Accepted: 07/28/2022] [Indexed: 10/16/2022]
Abstract
The aim of the present study was to valorize Crocus sativus petals, the main waste deriving from saffron stigma harvesting, as source of bioactive molecules to be used in health field. Three different dry extracts were prepared by eco-friendly methods (maceration and ultrasound bath assisted maceration) using saffron petals as raw material and ethanol 70 % either ethanol 96 % as extraction solvents. A preliminary evaluation of the antioxidant activity (measured by ABTS*+, DPPH* and FRAP) highlighted that the most suitable extraction solvent is represented by ethanol 70 %. By in vitro studies on keratinocytes emerged that the extract obtained by maceration (rich in gallic and chlorogenic acids) stimulates their growth in a safe concentration range (0.02-0.4 mg/mL) suggesting a potential application in skin diseases such as superficial wounds. Due to the low manageability, the extract was firstly supported on corn starch powder particles and then formulated as starch gel. The obtained formulation showed both suitable rheological properties and spreadability necessary for an easy and pain free application on damaged skin. Moreover, in vitro microbiological studies of starch gel demonstrated antimicrobial activity toward S. epidermidis and self-preserving capacity.
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Affiliation(s)
- Cinzia Pagano
- Department of Pharmaceutical Sciences, University of Perugia, Via del Liceo, 1, 06123 Perugia, Italy.
| | - Maria Rachele Ceccarini
- Department of Pharmaceutical Sciences, University of Perugia, Via del Liceo, 1, 06123 Perugia, Italy
| | - Marco Faieta
- Faculty of Bioscience and Agro-Food and Environmental Technology, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy
| | | | - Francesca Blasi
- Department of Pharmaceutical Sciences, University of Perugia, Via del Liceo, 1, 06123 Perugia, Italy
| | - Lina Cossignani
- Department of Pharmaceutical Sciences, University of Perugia, Via del Liceo, 1, 06123 Perugia, Italy
| | - Tommaso Beccari
- Department of Pharmaceutical Sciences, University of Perugia, Via del Liceo, 1, 06123 Perugia, Italy
| | - Eleonora Oliva
- Faculty of Bioscience and Agro-Food and Environmental Technology, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy
| | - Paola Pittia
- Faculty of Bioscience and Agro-Food and Environmental Technology, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy
| | - Manuel Sergi
- Faculty of Bioscience and Agro-Food and Environmental Technology, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy
| | - Sara Primavilla
- Istituto Zooprofilattico Sperimentale dell'Umbria e delle Marche "Togo Rosati", Via G. Salvemini, 1, 06126 Perugia, Italy
| | - Domiziana Serafini
- Department of Pharmaceutical Sciences, University of Perugia, Via del Liceo, 1, 06123 Perugia, Italy
| | - Lucia Benedetti
- Department of Pharmaceutical Sciences, University of Perugia, Via del Liceo, 1, 06123 Perugia, Italy
| | - Maurizio Ricci
- Department of Pharmaceutical Sciences, University of Perugia, Via del Liceo, 1, 06123 Perugia, Italy
| | - Luana Perioli
- Department of Pharmaceutical Sciences, University of Perugia, Via del Liceo, 1, 06123 Perugia, Italy
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Faieta M, Toong C, Corradini MG, Ludescher RD, Pittia P. Degradation kinetics of C-Phycocyanin under isothermal and dynamic thermal treatments. Food Chem 2022; 382:132266. [DOI: 10.1016/j.foodchem.2022.132266] [Citation(s) in RCA: 2] [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] [Received: 05/31/2021] [Revised: 12/30/2021] [Accepted: 01/24/2022] [Indexed: 11/04/2022]
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Abstract
Traditional inorganic aerogels sustainability, biodegradability, and environmental safety concerns have driven researchers to find their safe green alternatives. Recently, interest in the application of bio-aerogels has rapidly increased in the food industry due to their unique characteristics such as high specific surface area and porosity, ultralow density, tunable pore size and morphology, and superior properties (physicochemical, mechanical, and functional). Bio-aerogels, a special category of highly porous unique materials, fabricated by the sol-gel method followed by drying processes, comprising three-dimensional networks of interconnected biopolymers (e.g., polysaccharides and proteins) with numerous air-filled pores. The production of bio-aerogels begins with the formation of a homogeneously dispersed precursor solution, followed by gelation and wet gel drying procedures by employing special drying techniques including atmospheric-, freeze-, and supercritical drying. Due to their special properties, bio-aerogels have emerged as sustainable biomaterial for many industrial applications, i.e., encapsulation and controlled delivery, active packaging, heavy metals separation, water and air filtration, oleogels, and biosensors. Bio-aerogels are low-cost, biocompatible, and biodegradable sustainable material that can be used in improving the processing, storage, transportation, and bioavailability of food additives, functional ingredients, and bioactive substances for their health benefits with enhanced shelf-life.
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Affiliation(s)
- Abdullah
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Science, South China Agricultural University, Guangzhou, China
| | - YuCheng Zou
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Shahzad Farooq
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Noman Walayat
- Department of Food Science and Engineering, College of Ocean, Zhejiang University of Technology, Hangzhou, China
| | - Hui Zhang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China
- Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Marco Faieta
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Paola Pittia
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Qingrong Huang
- Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
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8
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Neri L, Giancaterino M, Rocchi R, Tylewicz U, Valbonetti L, Faieta M, Pittia P. Pulsed electric fields (PEF) as hot air drying pre-treatment: Effect on quality and functional properties of saffron (Crocus sativus L.). INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102592] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [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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9
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Neri L, Faieta M, Di Mattia C, Sacchetti G, Mastrocola D, Pittia P. Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage. Foods 2020; 9:E1886. [PMID: 33348739 PMCID: PMC7767136 DOI: 10.3390/foods9121886] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Revised: 12/12/2020] [Accepted: 12/14/2020] [Indexed: 12/11/2022] Open
Abstract
The antioxidant activity (AOA) of plant foods is recognized as an index of the potential health benefits resulting from their consumption. Due to their high perishability and seasonality, plant foods are largely consumed or used as processed products and freezing is one of the technologies used for the production of high-quality foods. However, cell breakages occurring during freezing and frozen storage can lead to the release of antioxidant compounds and their degradation due to chemical and enzymatic oxidation reactions, and thus, they could present a lower antioxidant activity compared to the corresponding fresh product. In this context, process conditions, freezing pre-treatments and the use of cryoprotectants can limit the extent of freeze-induced damages and preserve the antioxidant activity of plant foods. This review collects and discusses the state-of-the-art knowledge on the single and combined effect of freezing and frozen storage conditions on the antioxidant activity of fruits and vegetables as well as the role of cryoprotectants. Classes of compounds responsible for the antioxidant activity of plant foods and the most common methods used for the evaluation of the antioxidant activity in vitro are also presented. The freezing principles and the effects of ice nucleation and crystallization on fruits, vegetables and their main derivatives (juices, pulps) have been addressed to highlight their impact on the AOA of plant foods. The effect of freezing and frozen storage on the AOA of plant foods resulted dependant on a series of intrinsic factors (e.g., composition and structure), while the role of extrinsic processing-related factors, such as freezing and storage temperatures, is ambiguous. In particular, many conflicting results are reported in the literature with a high variability depending on the method of analysis used for the AOA evaluation and data expression (fresh or dry weight). Other intrinsic raw material properties (e.g., cultivar, ripening degree), post-harvest conditions, as well as defrosting methods that in the majority of the studies are scarcely reported, contribute to the aforementioned discrepancies. Finally, due to the limited number of studies reported in the literature and the high variability in product processing, the effect of cryoprotectants on the AOA of plant foods remains unclear.
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Affiliation(s)
| | | | | | | | | | - Paola Pittia
- Faculty of Bioscience and Technologies for Food, Agriculture, and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy; (L.N.); (M.F.); (C.D.M.); (G.S.); (D.M.)
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10
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Palazzese L, Anzalone DA, Turri F, Faieta M, Donnadio A, Pizzi F, Pittia P, Matsukawa K, Loi P. Whole genome integrity and enhanced developmental potential in ram freeze-dried spermatozoa at mild sub-zero temperature. Sci Rep 2020; 10:18873. [PMID: 33139842 PMCID: PMC7606492 DOI: 10.1038/s41598-020-76061-x] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Accepted: 10/19/2020] [Indexed: 11/30/2022] Open
Abstract
Freeze-dried spermatozoa typically shows a reduction in fertility primarily due to the DNA damage resulting from the sublimation process. In order to minimize the physical/mechanical damage resulting from lyophilization, here we focused on the freezing phase, comparing two cooling protocols: (i) rapid-freezing, where ram sperm sample is directly plunged into liquid nitrogen (LN-group), as currently done; (ii) slow-freezing, where the sample is progressively cooled to − 50 °C (SF-group). The spermatozoa dried in both conditions were analysed to assess residual water content by Thermal Gravimetric Analysis (TGA) and DNA integrity using Sperm Chromatin Structure Assay (SCSA). TGA revealed more than 90% of water subtraction in both groups. A minor DNA damage, Double-Strand Break (DSB) in particular, characterized by a lower degree of abnormal chromatin structure (Alpha-T), was detected in the SF-group, comparing to the LN-one. In accordance with the structural and DNA integrity data, spermatozoa from SF-group had the best embryonic development rates, comparing to LN-group: cleaved embryos [42/100 (42%) versus 19/75 (25.3%), P < 0.05, SL and LN respectively] and blastocyst formation [7/100 (7%) versus 2/75 (2.7%), P < 0.05, SF and LN respectively]. This data represents a significant technological advancement for the development of lyophilization as a valuable and cheaper alternative to deep-freezing in LN for ram semen.
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Affiliation(s)
- Luca Palazzese
- Faculty of Veterinary Medicine, University of Teramo, Street R. Balzarini 1, Campus Coste Sant'Agostino, 64100, Teramo, Italy
| | - Debora Agata Anzalone
- Faculty of Veterinary Medicine, University of Teramo, Street R. Balzarini 1, Campus Coste Sant'Agostino, 64100, Teramo, Italy
| | - Federica Turri
- Institute of Agricultural Biology and Biotechnology (IBBA), National Research Council (CNR), 26900, Lodi, Italy
| | - Marco Faieta
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, 64100, Teramo, Italy
| | - Anna Donnadio
- Department of Pharmaceutical Sciences, University of Perugia, 06123, Perugia, Italy
| | - Flavia Pizzi
- Institute of Agricultural Biology and Biotechnology (IBBA), National Research Council (CNR), 26900, Lodi, Italy
| | - Paola Pittia
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, 64100, Teramo, Italy
| | - Kazutsugu Matsukawa
- Faculty of Agriculture and Marine Science, Kochi University, Kochi, 783-8502, Japan
| | - Pasqualino Loi
- Faculty of Veterinary Medicine, University of Teramo, Street R. Balzarini 1, Campus Coste Sant'Agostino, 64100, Teramo, Italy.
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González-Ortega R, Faieta M, Di Mattia CD, Valbonetti L, Pittia P. Microencapsulation of olive leaf extract by freeze-drying: Effect of carrier composition on process efficiency and technological properties of the powders. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.110089] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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12
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Faieta M, Neri L, Sacchetti G, Di Michele A, Pittia P. Role of saccharides on thermal stability of phycocyanin in aqueous solutions. Food Res Int 2020; 132:109093. [DOI: 10.1016/j.foodres.2020.109093] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2019] [Revised: 02/04/2020] [Accepted: 02/09/2020] [Indexed: 01/02/2023]
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13
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Abstract
The effect of heat and equivalent thermal effect ( [Formula: see text] ) on discolouration of Spirulina algae extracts in water, sucrose and trehalose solutions at different concentration was investigated and kinetics of phycocyanin degradation evaluated by spectrophotometric and circular dichroism. At constant temperature, colour loss increased at increasing time and decreased at increasing solute concentration. Circular dichroism confirmed relation between colour loss and protein structure destabilization, and the thermostabilising effect of saccharides with sucrose performing better than trehalose. Apparent constant rate values determined by the Weibullian probabilistic model describe the corresponding phycocyanin degradation kinetics; a linear correlation between the activation energy and aw of the solutions has been found. Origin of phycocyanin and system saccharide concentration resulted significant discriminant factors on the discolouration when [Formula: see text] was taken into account. Results may find application in product formulation and processing optimisation, thereby the use of Spirulina extracts as colouring foodstuff could be enhanced.
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Affiliation(s)
- M Faieta
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy.
| | - L Neri
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy.
| | - G Sacchetti
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy.
| | - A Di Michele
- Department of Physics and Geology, University of Perugia, Via Pascoli, 06123 Perugia, Italy.
| | - P Pittia
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy.
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14
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Flamminii F, Di Mattia CD, Difonzo G, Neri L, Faieta M, Caponio F, Pittia P. From by-product to food ingredient: evaluation of compositional and technological properties of olive-leaf phenolic extracts. J Sci Food Agric 2019; 99:6620-6627. [PMID: 31350764 DOI: 10.1002/jsfa.9949] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/27/2019] [Revised: 07/23/2019] [Accepted: 07/23/2019] [Indexed: 05/28/2023]
Abstract
BACKGROUND Most olive by-products, like olive leaves, are still undervalued despite their strong potential as a source of healthy and functional components. To exploit their potential use as active ingredients in complex food systems, it is of primary importance the knowledge of their composition and technological functionality which represented the objective of this work. RESULTS Phenolic extracts from olive leaves, obtained by extraction with pure water (Eth0) and two different water-ethanol solutions (Eth30, Eth70), were characterized for their composition and technological properties such as water- / oil- holding ability, air/water surface activity, and emulsifying capacity at pH 4.5 and 7. Their chemical stability over time, at constant temperature, was also investigated. The technological properties were affected by extraction media and pH. Phenolic extracts displayed significant surface activity, showing dose-dependent behavior. Surface properties were affected by pH and this result was confirmed by the emulsifying capacity. The extracts showed good oil-holding capacity but limited water-binding capacity. Eth70 showed the highest chemical stability, which was confirmed by the rate parameters obtained by modeling data using a Weibull model. CONCLUSION The results of this study highlight that olive leaves extracts can represent a useful ingredient in acidic lipid-containing foods. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Federica Flamminii
- Faculty of Bioscience and Technology for Agriculture, Food and Environment, University of Teramo, Teramo, Italy
| | - Carla Daniela Di Mattia
- Faculty of Bioscience and Technology for Agriculture, Food and Environment, University of Teramo, Teramo, Italy
| | - Graziana Difonzo
- Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Bari, Italy
| | - Lilia Neri
- Faculty of Bioscience and Technology for Agriculture, Food and Environment, University of Teramo, Teramo, Italy
| | - Marco Faieta
- Faculty of Bioscience and Technology for Agriculture, Food and Environment, University of Teramo, Teramo, Italy
| | - Francesco Caponio
- Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Bari, Italy
| | - Paola Pittia
- Faculty of Bioscience and Technology for Agriculture, Food and Environment, University of Teramo, Teramo, Italy
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Faieta M, Corradini MG, Di Michele A, Ludescher RD, Pittia P. Effect of Encapsulation Process on Technological Functionality and Stability of Spirulina Platensis Extract. FOOD BIOPHYS 2019. [DOI: 10.1007/s11483-019-09602-1] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Neri L, Santarelli V, Di Mattia CD, Sacchetti G, Faieta M, Mastrocola D, Pittia P. Effect of Dipping and Vacuum Impregnation Pretreatments on the Quality of Frozen Apples: A Comparative Study on Organic and Conventional Fruits. J Food Sci 2019; 84:798-806. [DOI: 10.1111/1750-3841.14489] [Citation(s) in RCA: 5] [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] [Received: 09/28/2018] [Revised: 02/06/2019] [Accepted: 02/06/2019] [Indexed: 12/01/2022]
Affiliation(s)
- Lilia Neri
- Faculty of Bioscience and Technologies for Food, Agriculture, and EnvironmentUniv. of Teramo Via Renato Balzarini 1 64100 Teramo Italy
| | - Veronica Santarelli
- Faculty of Bioscience and Technologies for Food, Agriculture, and EnvironmentUniv. of Teramo Via Renato Balzarini 1 64100 Teramo Italy
| | - Carla D. Di Mattia
- Faculty of Bioscience and Technologies for Food, Agriculture, and EnvironmentUniv. of Teramo Via Renato Balzarini 1 64100 Teramo Italy
| | - Giampiero Sacchetti
- Faculty of Bioscience and Technologies for Food, Agriculture, and EnvironmentUniv. of Teramo Via Renato Balzarini 1 64100 Teramo Italy
| | - Marco Faieta
- Faculty of Bioscience and Technologies for Food, Agriculture, and EnvironmentUniv. of Teramo Via Renato Balzarini 1 64100 Teramo Italy
| | - Dino Mastrocola
- Faculty of Bioscience and Technologies for Food, Agriculture, and EnvironmentUniv. of Teramo Via Renato Balzarini 1 64100 Teramo Italy
| | - Paola Pittia
- Faculty of Bioscience and Technologies for Food, Agriculture, and EnvironmentUniv. of Teramo Via Renato Balzarini 1 64100 Teramo Italy
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Melloni C, Cassani M, Faieta M, Faenza A, Lapilli A, Poggioli G, Selleri S, Spolaore R. [Preliminary results of continuous peridural analgesic therapy in chronic arteriopathies]. MINERVA CHIR 1983; 38:1071-4. [PMID: 6688861] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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