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Marzano M, Calasso M, Caponio GR, Celano G, Fosso B, De Palma D, Vacca M, Notario E, Pesole G, De Leo F, De Angelis M. Extension of the shelf-life of fresh pasta using modified atmosphere packaging and bioprotective cultures. Front Microbiol 2022; 13:1003437. [PMID: 36406432 PMCID: PMC9666361 DOI: 10.3389/fmicb.2022.1003437] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Accepted: 10/05/2022] [Indexed: 01/25/2023] Open
Abstract
Microbial stability of fresh pasta depends on heat treatment, storage temperature, proper preservatives, and atmosphere packaging. This study aimed at improving the microbial quality, safety, and shelf life of fresh pasta using modified atmosphere composition and packaging with or without the addition of bioprotective cultures (Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium spp., and Bacillus coagulans) into semolina. Three fresh pasta variants were made using (i) the traditional protocol (control), MAP (20:80 CO2:N2), and barrier packaging, (ii) the experimental MAP (40:60 CO2:N2) and barrier packaging, and (iii) the experimental MAP, barrier packaging, and bioprotective cultures. Their effects on physicochemical properties (i.e., content on macro elements, water activity, headspace O2, CO2 concentrations, and mycotoxins), microbiological patterns, protein, and volatile organic compounds (VOC) were investigated at the beginning and the end of the actual or extended shelf-life through traditional and multi-omics approaches. We showed that the gas composition and properties of the packaging material tested in the experimental MAP system, with or without bioprotective cultures, positively affect features of fresh pasta avoiding changes in their main chemical properties, allowing for a storage longer than 120 days under refrigerated conditions. These results support that, although bioprotective cultures were not all able to grow in tested conditions, they can control the spoilage and the associated food-borne microbiota in fresh pasta during storage by their antimicrobials and/or fermentation products synergically. The VOC profiling, based on gas-chromatography mass-spectrometry (GC-MS), highlighted significant differences affected by the different manufacturing and packaging of samples. Therefore, the use of the proposed MAP system and the addition of bioprotective cultures can be considered an industrial helpful strategy to reduce the quality loss during refrigerated storage and to increase the shelf life of fresh pasta for additional 30 days by allowing the economic and environmental benefits spurring innovation in existing production models.
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Affiliation(s)
- Marinella Marzano
- Istituto di Biomembrane, Bioenergetica e Biotecnologie Molecolari, Consiglio Nazionale delle Ricerche, Bari, Italy
| | - Maria Calasso
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari “Aldo Moro”, Bari, Italy
| | - Giusy Rita Caponio
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari “Aldo Moro”, Bari, Italy
| | - Giuseppe Celano
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari “Aldo Moro”, Bari, Italy
| | - Bruno Fosso
- Istituto di Biomembrane, Bioenergetica e Biotecnologie Molecolari, Consiglio Nazionale delle Ricerche, Bari, Italy,Dipartimento di Bioscienze, Biotecnologie e Biofarmaceutica, Università degli Studi di Bari “Aldo Moro”, Bari, Italy
| | | | - Mirco Vacca
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari “Aldo Moro”, Bari, Italy,Mirco Vacca,
| | - Elisabetta Notario
- Dipartimento di Bioscienze, Biotecnologie e Biofarmaceutica, Università degli Studi di Bari “Aldo Moro”, Bari, Italy
| | - Graziano Pesole
- Istituto di Biomembrane, Bioenergetica e Biotecnologie Molecolari, Consiglio Nazionale delle Ricerche, Bari, Italy,Dipartimento di Bioscienze, Biotecnologie e Biofarmaceutica, Università degli Studi di Bari “Aldo Moro”, Bari, Italy
| | - Francesca De Leo
- Istituto di Biomembrane, Bioenergetica e Biotecnologie Molecolari, Consiglio Nazionale delle Ricerche, Bari, Italy,*Correspondence: Francesca De Leo,
| | - Maria De Angelis
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari “Aldo Moro”, Bari, Italy
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2
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Effect of Humidity-Controlled Dehydration on Microbial Growth and Quality Characteristics of Fresh Wet Noodles. Foods 2021; 10:foods10040844. [PMID: 33924519 PMCID: PMC8069757 DOI: 10.3390/foods10040844] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 04/10/2021] [Accepted: 04/11/2021] [Indexed: 11/28/2022] Open
Abstract
Humidity-controlled dehydration (HCD) was innovatively applied in this paper to control the growth of microorganisms in fresh wet noodles (FWN). Effects of HCD treatment with different temperatures (40, 60 or 80 °C), relative humidity (RH, 50%, 70% or 90%) and treatment time (5–32 min) on the total plate count (TPC), the shelf-life, and qualities of FWN were investigated. The results showed that HCD reduced the initial microbial load on the fresh noodles and extended the shelf-life up to 14–15 days under refrigeration temperature (10 °C). A 1.39 log10 CFU/g reduction for the initial TPC was achieved after HCD treatment at the temperature of 60 °C and RH of 90%. HCD with higher RH had a more positive influence on quality improvement. The L* values, the apparent stickiness, and the cooking properties of the noodle body were improved by HCD while good sensory and texture quality of noodles were still maintained after the dehydration process.
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3
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Schettino R, Pontonio E, Gobbetti M, Rizzello CG. Extension of the Shelf-Life of Fresh Pasta Using Chickpea Flour Fermented with Selected Lactic Acid Bacteria. Microorganisms 2020; 8:E1322. [PMID: 32872647 PMCID: PMC7564801 DOI: 10.3390/microorganisms8091322] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 08/26/2020] [Accepted: 08/27/2020] [Indexed: 12/22/2022] Open
Abstract
Fresh pasta is subjected to rapid spoilage, mainly due to the metabolic activity of bacteria, yeasts, and especially molds, which negatively affect the sensorial characteristics and the safety of the product. In this work, chickpea flour was fermented with selected lactic acid bacteria, characterized in terms of the antifungal activity, and used to fortify fresh semolina pasta. Pasta was characterized and subjected to a long period of storage after being artificially inoculated with Penicillium roqueforti. Conventional fresh semolina pasta, produced with or without calcium propionate addition, was used as a reference. The water/salt-soluble extract from chickpea sourdough exhibited antifungal activity towards a large spectrum of molds. Its purification led to the identification of ten potentially active peptides. Besides the high content of dietary fibers (4.37%) and proteins (11.20%), nutritional improvements, such as the decrease of the antinutritional factors concentration and the starch hydrolysis index (25% lower than the control) and the increase of the protein digestibility (36% higher than the control), were achieved in fresh pasta fortified with the chickpea sourdough. Inhibition of the indicator mold growth during a 40-day storage period was more effective than in pasta added to calcium propionate.
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Affiliation(s)
- Rosa Schettino
- Department of Soil, Plant and Food Sciences, University of Bari, 70125 Bari, Italy; (R.S.); (E.P.)
| | - Erica Pontonio
- Department of Soil, Plant and Food Sciences, University of Bari, 70125 Bari, Italy; (R.S.); (E.P.)
| | - Marco Gobbetti
- Faculty of Science and Technology, Free University of Bozen-Bolzano, 39100 Bolzano, Italy;
| | - Carlo Giuseppe Rizzello
- Department of Soil, Plant and Food Sciences, University of Bari, 70125 Bari, Italy; (R.S.); (E.P.)
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Bai YP, Zhou HM. Impact of aqueous ozone mixing on microbiological, quality and physicochemical characteristics of semi-dried buckwheat noodles. Food Chem 2020; 336:127709. [PMID: 32763738 DOI: 10.1016/j.foodchem.2020.127709] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2019] [Revised: 06/20/2020] [Accepted: 07/28/2020] [Indexed: 01/30/2023]
Abstract
The microbiological, microstructural, and physicochemical impact of aqueous ozone mixing (AOM) on semi-dried buckwheat noodles (SBWN) was elucidated in this study. Microbiological measurements declared that AOM reduced the initial total plate count (TPC) of SBWN significantly (P < 0.05) with a prolonged shelf-life of 2 ~ 5 days. Meanwhile, AOM reduced the cooking loss and water absorption along with the enhancement of hardness and tension force. Scanning electron microscopy (SEM) showed that the protein network of surface and cross section became continuous and compact, and wrapped starch granules more effectively. Moreover, an obvious increase in the intensity of the high molecular protein bands was observed in the sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) patterns. Furthermore, the sodium dodecyl sulfate extractable protein (SDSEP) under non-reducing condition obviously decreased, and then the SDSEP under reducing condition changed insignificantly (P > 0.05). These results indicated that AOM mainly promoted the protein cross-linking of SBWN by disulfide bond (SS) cross-links.
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Affiliation(s)
- Yi-Peng Bai
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China
| | - Hui-Ming Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China.
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5
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Ma M, Sun QJ, Li M, Zhu KX. Deterioration mechanisms of high-moisture wheat-based food - A review from physicochemical, structural, and molecular perspectives. Food Chem 2020; 318:126495. [PMID: 32146308 DOI: 10.1016/j.foodchem.2020.126495] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2019] [Revised: 02/18/2020] [Accepted: 02/24/2020] [Indexed: 01/13/2023]
Abstract
Wheat-based products are staple foods for over a third of the world's population. However, most wheat-based staple foods are provided with a high water content to maintain naturally chewable mouthfeel, which leads to a short shelf life and limits their distribution and marketing. Understanding the fundamental mechanisms and dynamics that drive the quality deterioration is therefore essential for obtaining alternative technologies for optimal quality and extended shelf life. Here, we provide the basis for the physicochemical, structural, and molecular changes occurring in various wheat products during storage, intending to elucidate the underlying deterioration causes. Generally, more desirable qualities are obtained for fresh wheat products, both in appearance and mouthfeel. During storage, changes in the physicochemical properties, structure, main constituents, and water status contribute to the quality deterioration. Based on these changes, deterioration mechanisms are summarized to provide both theoretical and practical references for the quality regulation of high-moisture wheat-based food.
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Affiliation(s)
- Meng Ma
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, People's Republic of China; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People's Republic of China
| | - Qing-Jie Sun
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, People's Republic of China
| | - Man Li
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, People's Republic of China.
| | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People's Republic of China
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Extract from Broccoli Byproducts to Increase Fresh Filled Pasta Shelf Life. Foods 2019; 8:foods8120621. [PMID: 31783614 PMCID: PMC6963820 DOI: 10.3390/foods8120621] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2019] [Revised: 11/22/2019] [Accepted: 11/22/2019] [Indexed: 11/17/2022] Open
Abstract
The aim of the study was to evaluate the efficacy of extract from broccoli byproducts, as a green alternative to chemical preservation strategies for fresh filled pasta. In order to prove its effectiveness, three different percentages (10%, 15%, and 20% v/w) of extract were added to the filling of pasta. A shelf life test was carried out by monitoring microbiological and sensory quality. The content of phenolic compounds before and after in vitro digestion of pasta samples was also recorded. Results underlined that the addition of the natural extract helped to record a final shelf life of about 24 days, that was 18 days longer in respect to the control sample. Furthermore, results highlighted that the addition of byproducts extract to pasta also increased its phenolic content after in vitro digestion. Therefore, broccoli byproducts could be valorized for recording extracts that are able to prolong shelf life and increase the nutritional content of fresh filled pasta.
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Nilusha RAT, Jayasinghe JMJK, Perera ODAN, Perera PIP. Development of Pasta Products with Nonconventional Ingredients and Their Effect on Selected Quality Characteristics: A Brief Overview. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2019; 2019:6750726. [PMID: 31886166 PMCID: PMC6925700 DOI: 10.1155/2019/6750726] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/30/2019] [Revised: 09/20/2019] [Accepted: 10/08/2019] [Indexed: 11/18/2022]
Abstract
Pasta is a widely consumed food in all over the world. Coarse semolina obtained from durum wheat and water are the main ingredients of conventional pasta products. The amount of gluten and quality level of durum wheat, are two important factors for the superiority of finished pasta. Market price of durum wheat is higher than the common wheat and it contributes no more than 5% of the world wheat production. Thus, to come across the challenge of emerging pasta consumption, new field of research that is dealing with the incorporation of nonconventional ingredients to the conventional formula of pasta has initiated. The compositions of raw materials which are used for pasta preparation directly affect the physical, chemical, and textural properties of the product. Therefore, incorporation of nonconventional ingredients can lead to a contradictory effect of pasta quality. This review will focus on the various types of nonconventional ingredients that are being incorporated in pasta products and their effect on the quality attributes of different pasta products.
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Affiliation(s)
- R. A. T. Nilusha
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka
| | - J. M. J. K. Jayasinghe
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka
| | - O. D. A. N. Perera
- Department of Food Science and Technology, Faculty of Livestock, Fisheries and Nutrition, Wayamba University of Sri Lanka, Makandura, Gonawila, Sri Lanka
| | - P. I. P. Perera
- Department of Horticulture and Landscape Gardening, Faculty of Agriculture and Plantation Management, Wayamba University of Sri Lanka, Makandura, Gonawila, Sri Lanka
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Ma M, Han CW, Li M, Song XQ, Sun QJ, Zhu KX. Inhibiting effect of low-molecular weight polyols on the physico-chemical and structural deteriorations of gluten protein during storage of fresh noodles. Food Chem 2019; 287:11-19. [DOI: 10.1016/j.foodchem.2019.02.084] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2018] [Revised: 02/15/2019] [Accepted: 02/17/2019] [Indexed: 11/13/2022]
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9
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Tsiraki MI, El-Obeid T, Yehia HM, Karam L, Savvaidis IN. Effects of Chitosan and Natamycin on Vacuum-Packaged Phyllo: A Pastry Product. J Food Prot 2018; 81:1982-1987. [PMID: 30457390 DOI: 10.4315/0362-028x.jfp-18-236] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The effects of vacuum packaging, chitosan (1.5%, w/v), and natamycin (10 mg/L, w/v) on phyllo pastry quality were studied by monitoring microbiological, chemical, and sensory changes. Five lots were prepared with or without vacuum packaging, chitosan, and natamycin: A, air packaged (control); V, vacuum packaged; VC, vacuum packaged with chitosan; VN, vacuum packaged with natamycin; and VCN, vacuum packaged with both chitosan and natamycin. Based on the sensory acceptability data, a shelf life of 6 (A), 12 (V), 14 (VN), 16 (VC), and 17 (VCN) days was obtained at 4°C. VCN treatment resulted in a shelf life extension of 11 days compared with the shelf life of the control. Microbiological data revealed that the combination of chitosan and natamycin resulted in significant reductions of microbial species (mesophilic total viable counts, yeasts and molds, psychrotrophic bacteria, lactic acid bacteria, Enterobacteriaceae, and enterococci) of 1 to 3 log CFU/g on the final day (day 18) of storage. Results suggest that the combination of chitosan and natamycin, which is an effective antifungal agent, can delay the spoilage of phyllo pastry while maintaining acceptable sensorial characteristics and the original freshness and appearance of the product.
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Affiliation(s)
- Maria I Tsiraki
- 1 Laboratory of Food Chemistry and Food Microbiology, Department of Chemistry, University of Ioannina, GR-45110 Ioannina, Greece
| | - Tahra El-Obeid
- 2 Department of Human Nutrition, College of Health Sciences, Qatar University, P.O. Box 2713, Doha, Qatar (ORCID: http://orcid.org/0000-0002-0208-6819 [I.N.S.])
| | - Hany M Yehia
- 3 Department of Food Science and Nutrition, Faculty of Home Economics, Helwan University, Helwan, Egypt.,4 Department of Food Science and Nutrition, College of Food and Agriculture Sciences, King Saud University, Riyadh 11451, Saudi Arabia
| | - Layal Karam
- 5 Department of Nursing & Health Sciences, Faculty of Nursing & Health Sciences, Notre Dame University-Louaize, P.O. Box 72, Zouk Mikael, Lebanon
| | - Ioannis N Savvaidis
- 1 Laboratory of Food Chemistry and Food Microbiology, Department of Chemistry, University of Ioannina, GR-45110 Ioannina, Greece
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Madenci A, Bilgiçli N, Türker S. Effects of dietary fibre and antioxidant-rich ingredients on some quality characteristics of fresh and dry pasta. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2018. [DOI: 10.3920/qas2018.1311] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- A.B. Madenci
- Department of Gastronomy and Culinary Arts, Tourism Faculty, Necmettin Erbakan University, 15 Temmuz Campus, Konya 42050, Turkey
| | - N. Bilgiçli
- Department of Food Engineering, Engineering and Architecture Faculty, Necmettin Erbakan University, Köyceğiz Campus, Konya 42050, Turkey
| | - S. Türker
- Department of Food Engineering, Engineering and Architecture Faculty, Necmettin Erbakan University, Köyceğiz Campus, Konya 42050, Turkey
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11
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Angiolillo L, Conte A, Del Nobile MA. Biotechnological Approach To Preserve Fresh Pasta Quality. J Food Prot 2017; 80:2006-2013. [PMID: 29131681 DOI: 10.4315/0362-028x.jfp-16-382] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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.
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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
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12
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Tsiraki MI, Karam L, Abiad MG, Yehia HM, Savvaidis IN. Use of natural antimicrobials to improve the quality characteristics of fresh “Phyllo” – A dough-based wheat product – Shelf life assessment. Food Microbiol 2017; 62:153-159. [DOI: 10.1016/j.fm.2016.10.001] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2016] [Revised: 09/24/2016] [Accepted: 10/02/2016] [Indexed: 11/30/2022]
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13
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Losio MN, Dalzini E, Pavoni E, Merigo D, Finazzi G, Daminelli P. A survey study on safety and microbial quality of “gluten-free” products made in Italian pasta factories. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.08.020] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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14
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Tarragon phenolic extract as a functional ingredient for pizza dough: Comparative performance with ascorbic acid (E300). J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.08.019] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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15
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Sakre N, Das AB, Srivastav PP. Fuzzy Logic Approach for Process Optimization of Gluten-Free Pasta. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12662] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Nilesh Sakre
- Agricultural Food Engineering Department; Indian Institute of Technology; Kharagpur West Bengal India
| | - Amit B. Das
- Department of Food Engineering and Technology; Tezpur University; Tezpur Assam 784028 India
| | - Prem P. Srivastav
- Agricultural Food Engineering Department; Indian Institute of Technology; Kharagpur West Bengal India
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16
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Zeppa G, Belviso S, Bertolino M, Cavallero MC, Dal Bello B, Ghirardello D, Giordano M, Giorgis M, Grosso A, Rolle L, Gerbi V. The effect of hazelnut roasted skin from different cultivars on the quality attributes, polyphenol content and texture of fresh egg pasta. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:1678-1688. [PMID: 25123494 DOI: 10.1002/jsfa.6871] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/03/2014] [Revised: 07/17/2014] [Accepted: 08/11/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Hazelnut skin is the perisperm of the hazelnut kernel. It is separated from the kernel during the roasting process and is normally discarded. Recent studies have reported that hazelnut skin is a rich source of dietary fibre as well as of natural antioxidants owing to the presence of phenolic compounds. The aim of this study was to assess the use of hazelnut skins obtained from different cultivars for enhancing the nutritional value of fresh egg pasta. RESULTS Skins obtained from roasted hazelnuts of four different varieties were used at three concentrations as a flour replacement in fresh egg pasta. Hazelnut skin concentration significantly influenced all evaluated physicochemical parameters as well as consumers' appreciation for the pasta, but significant differences were also observed between the four varieties. Although pasta produced with 10 and 15% hazelnut skin displayed the highest content of polyphenolic compounds and antioxidant activity in vitro, pasta containing 5% Tombul hazelnut skin showed maximum consumer preference. CONCLUSION The results obtained in the present study highlighted that it is possible to use hazelnut skin in fresh pasta production to obtain a fortified food with high fibre content and antioxidant activity. The characteristics of the resulting pasta were strictly correlated with the hazelnut variety used for skin production and, of course, with the percentage of skin that was added.
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Affiliation(s)
- Giuseppe Zeppa
- Dipartimento di Scienze Agrarie, Forestali e Alimentari (DISAFA), Via L. da Vinci 44, I-10095, Grugliasco, Torino, Italy
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17
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Perricone M, Arace E, Corbo MR, Sinigaglia M, Bevilacqua A. Bioactivity of essential oils: a review on their interaction with food components. Front Microbiol 2015; 6:76. [PMID: 25709605 PMCID: PMC4321600 DOI: 10.3389/fmicb.2015.00076] [Citation(s) in RCA: 138] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2014] [Accepted: 01/21/2015] [Indexed: 11/27/2022] Open
Abstract
Essential oils (EOs) are liquid preparations, produced from plant materials. Although EOs showed a promising bioactivity in vitro, they could interact in foods with some components (fats, proteins, carbohydrates) and pH, thus many authors have reported that a significant effect of EOs toward spoiling and pathogenic microorganisms could be achieved in vivo by using higher amounts of oils. Different methods can be used to assess the bioactivity of EOs (disk diffusion and agar or broth dilution methods); however, there is not a standardized test and researchers propose and use different protocols (evaluating the Minimal Inhibitory Concentration, studying the survival curves, analysis through the scanning electron microscopy, etc.). Thereafter, the scope of this review is a focus on interactions of EOs with proteins, carbohydrates, oils, NaCl, and pH, as well as a brief description on the different protocols to assess their bioactivity both under in vivo and in vitro conditions.
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Affiliation(s)
- Marianne Perricone
- Department of the Sciences of Agriculture, Food and Environment, University of Foggia Foggia, Italy
| | - Ersilia Arace
- Department of the Sciences of Agriculture, Food and Environment, University of Foggia Foggia, Italy
| | - Maria R Corbo
- Department of the Sciences of Agriculture, Food and Environment, University of Foggia Foggia, Italy
| | - Milena Sinigaglia
- Department of the Sciences of Agriculture, Food and Environment, University of Foggia Foggia, Italy
| | - Antonio Bevilacqua
- Department of the Sciences of Agriculture, Food and Environment, University of Foggia Foggia, Italy
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18
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Iturriaga L, Olabarrieta I, Castellan A, Gardrat C, Coma V. Active naringin-chitosan films: Impact of UV irradiation. Carbohydr Polym 2014; 110:374-81. [DOI: 10.1016/j.carbpol.2014.03.062] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2013] [Revised: 03/13/2014] [Accepted: 03/17/2014] [Indexed: 01/13/2023]
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Mercier S, Villeneuve S, Moresoli C, Mondor M, Marcos B, Power KA. Flaxseed-Enriched Cereal-Based Products: A Review of the Impact of Processing Conditions. Compr Rev Food Sci Food Saf 2014; 13:400-412. [DOI: 10.1111/1541-4337.12075] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2013] [Accepted: 03/25/2014] [Indexed: 12/15/2022]
Affiliation(s)
- Samuel Mercier
- Dept. of Chemical and Biotechnological Engineering; Univ. de Sherbrooke; 2500 Université blvd Sherbrooke Quebec J1K 2R1 Canada
| | - Sébastien Villeneuve
- Agriculture and Agri-Food Canada; Food Research and Development Centre; 3600 Casavant Blvd West Saint-Hyacinthe Quebec J2S 8E3 Canada
| | - Christine Moresoli
- Dept. of Chemical Engineering; Univ. of Waterloo; 200 Univ. Ave. West Waterloo Ontario N2L 3G1 Canada
| | - Martin Mondor
- Agriculture and Agri-Food Canada; Food Research and Development Centre; 3600 Casavant Blvd West Saint-Hyacinthe Quebec J2S 8E3 Canada
| | - Bernard Marcos
- Dept. of Chemical and Biotechnological Engineering; Univ. de Sherbrooke; 2500 Université blvd Sherbrooke Quebec J1K 2R1 Canada
| | - Krista A. Power
- Agriculture and Agri-Food Canada; Guelph Food Research Centre; 93 Stone Rd. W Guelph Ontario N1G 5C9 Canada
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20
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Li M, Zhu KX, Guo XN, Brijs K, Zhou HM. Natural Additives in Wheat-Based Pasta and Noodle Products: Opportunities for Enhanced Nutritional and Functional Properties. Compr Rev Food Sci Food Saf 2014; 13:347-357. [DOI: 10.1111/1541-4337.12066] [Citation(s) in RCA: 73] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2013] [Accepted: 10/14/2013] [Indexed: 12/16/2022]
Affiliation(s)
- Man Li
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan Univ.; 1800 Lihu Ave., Wuxi-214122 Jiangsu Province P. R. China
| | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan Univ.; 1800 Lihu Ave., Wuxi-214122 Jiangsu Province P. R. China
| | - Xiao-Na Guo
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan Univ.; 1800 Lihu Ave., Wuxi-214122 Jiangsu Province P. R. China
| | - Kristof Brijs
- Laboratory of Food Chemistry and Biochemistry; Leuven Food Science and Nutrition Research Centre (LFoRCe); KU Leuven; Kasteelpark Arenberg 20 B-3001 Leuven Belgium
| | - Hui-Ming Zhou
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan Univ.; 1800 Lihu Ave., Wuxi-214122 Jiangsu Province P. R. China
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21
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Lucera A, Costa C, Conte A, Del Nobile MA. Food applications of natural antimicrobial compounds. Front Microbiol 2012; 3:287. [PMID: 23060862 PMCID: PMC3441195 DOI: 10.3389/fmicb.2012.00287] [Citation(s) in RCA: 234] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2012] [Accepted: 07/21/2012] [Indexed: 11/15/2022] Open
Abstract
In agreement with the current trend of giving value to natural and renewable resources, the use of natural antimicrobial compounds, particularly in food and biomedical applications, becomes very frequent. The direct addition of natural compounds to food is the most common method of application, even if numerous efforts have been made to find alternative solutions to the aim of avoiding undesirable inactivation. Dipping, spraying, and coating treatment of food with active solutions are currently applied to product prior to packaging as valid options. The aim of the current work is to give an overview on the use of natural compounds in food sector. In particular, the review will gather numerous case-studies of meat, fish, dairy products, minimally processed fruit and vegetables, and cereal-based products where these compounds found application.
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Affiliation(s)
| | | | | | - Matteo A. Del Nobile
- Lab of Food Processing and Packaging, Department of Food Science, Agricultural Faculty, University of FoggiaFoggia, Italy
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22
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Lucera A, Costa C, Conte A, Del Nobile MA. Food applications of natural antimicrobial compounds. Front Microbiol 2012. [PMID: 23060862 DOI: 10.3389/fmicb.2012.00287/bibtex] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/08/2023] Open
Abstract
In agreement with the current trend of giving value to natural and renewable resources, the use of natural antimicrobial compounds, particularly in food and biomedical applications, becomes very frequent. The direct addition of natural compounds to food is the most common method of application, even if numerous efforts have been made to find alternative solutions to the aim of avoiding undesirable inactivation. Dipping, spraying, and coating treatment of food with active solutions are currently applied to product prior to packaging as valid options. The aim of the current work is to give an overview on the use of natural compounds in food sector. In particular, the review will gather numerous case-studies of meat, fish, dairy products, minimally processed fruit and vegetables, and cereal-based products where these compounds found application.
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Affiliation(s)
- Annalisa Lucera
- Lab of Food Processing and Packaging, Department of Food Science, Agricultural Faculty, University of Foggia Foggia, Italy
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23
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Dias A, Braga M, Seabra I, Ferreira P, Gil M, de Sousa H. Development of natural-based wound dressings impregnated with bioactive compounds and using supercritical carbon dioxide. Int J Pharm 2011; 408:9-19. [DOI: 10.1016/j.ijpharm.2011.01.063] [Citation(s) in RCA: 136] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2010] [Revised: 01/08/2011] [Accepted: 01/18/2011] [Indexed: 11/25/2022]
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24
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Friedman M, Juneja VK. Review of antimicrobial and antioxidative activities of chitosans in food. J Food Prot 2010; 73:1737-61. [PMID: 20828484 DOI: 10.4315/0362-028x-73.9.1737] [Citation(s) in RCA: 126] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Interest in chitosan, a biodegradable, nontoxic, non-antigenic, and biocompatible biopolymer isolated from shellfish, arises from the fact that chitosans are reported to exhibit numerous health-related beneficial effects, including strong antimicrobial and antioxidative activities in foods. The extraordinary interest in the chemistry and application in agriculture, horticulture, environmental science, industry, microbiology, and medicine is attested by about 17,000 citations on this subject in the Scopus database. A special need exists to develop a better understanding of the role of chitosans in ameliorating foodborne illness. To contribute to this effort, this overview surveys and interprets our present knowledge of the chemistry and antimicrobial activities of chitosan in solution, as powders, and in edible films and coating against foodborne pathogens, spoilage bacteria, and pathogenic viruses and fungi in several food categories. These include produce, fruit juices, eggs and dairy, cereal, meat, and seafood products. Also covered are antimicrobial activities of chemically modified and nanochitosans, therapeutic properties, and possible mechanisms of the antimicrobial, antioxidative, and metal chelating effects. Further research is suggested in each of these categories. The widely scattered data on the multifaceted aspects of chitosan microbiology, summarized in the text and in 10 tables and 8 representative figures, suggest that low-molecular-weight chitosans at a pH below 6.0 presents optimal conditions for achieving desirable antimicrobial and antioxidative-preservative effects in liquid and solid foods. We are very hopeful that the described findings will be a valuable record and resource for further progress to improve microbial food safety and food quality.
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Affiliation(s)
- Mendel Friedman
- Produce Safety and Microbiology Research Unit, Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Albany, California 94710, USA.
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Costa C, Lucera A, Mastromatteo M, Conte A, Del Nobile MA. Shelf life extension of durum semolina-based fresh pasta. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02277.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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26
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de Oliveira CEV, Stamford TLM, Neto NJG, de Souza EL. Inhibition of Staphylococcus aureus in broth and meat broth using synergies of phenolics and organic acids. Int J Food Microbiol 2010; 137:312-6. [DOI: 10.1016/j.ijfoodmicro.2009.11.019] [Citation(s) in RCA: 71] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2009] [Revised: 11/16/2009] [Accepted: 11/21/2009] [Indexed: 11/16/2022]
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