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Covino C, Tafuri A, Sorrentino A, Masci S, Baldoni E, Sestili F, Villalonga R, Masi P. Mitigation of acrylamide formation in wood oven baked pizza base using wholemeal and refined wheat flour with low free asparagine content: considerations on fibre intake and starch digestibility. J Sci Food Agric 2024; 104:4070-4082. [PMID: 38294231 DOI: 10.1002/jsfa.13289] [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] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/09/2023] [Revised: 12/20/2023] [Accepted: 01/07/2024] [Indexed: 02/01/2024]
Abstract
BACKGROUND In wheat-derived bakery products, the quantity of free asparagine (fAsn) has been identified as a key factor in acrylamide (AA) formation. Based on this assumption, four varieties of common wheat (Triticum aestivum L.), Stromboli, Montecarlo, Sothys and Cosmic, selected for their different fAsn content inside the grain, were studied to evaluate their potential in the production of pizza with reduced AA levels. To this purpose, wholemeal and refined flours were obtained from each variety. RESULTS The fAsn content ranged from 0.25 to 3.30 mmol kg-1, with higher values for wholemeal flours which also showed greater amount of ash, fibre and damaged starch than refined wheat flours. All types of flours were separately used to produce wood oven baked pizza base, according to the Traditional Speciality Guaranteed EU Regulation (97/2010). AA reduction in the range 47-68% was found for all the selected wheat cultivars, compared with a commercial flour, with significantly lower values registered when refined flour was used. Moreover, refined leavened dough samples showed decreased levels of fAsn and reducing sugars due to the fermentation activity of yeasts. Furthermore, it was confirmed that pizza made with wholemeal flours exhibited lower rapidly digestible starch (RDS) and rapidly available glucose (RAG) values compared to that prepared with the refined flour. CONCLUSION This study clearly shows that a reduced asparagine content in wheat flour is a key factor in the mitigation of AA formation in pizza base. Unfortunately, at the same time, it is highlighted how it is necessary to sacrifice the beneficial effects of fibre intake, such as lowering the glycaemic index, in order to reduce AA. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Clelia Covino
- Department of Agricultural Sciences, University of Naples Federico II, Naples, Italy
| | - Andrea Tafuri
- Institute of Agricultural Biology and Biotechnology (IBBA), National Research Council (CNR), Milan, Italy
| | - Angela Sorrentino
- Centre for Food Innovation and Development in the Food Industry, University of Naples Federico II, Naples, Italy
| | - Stefania Masci
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Viterbo, Italy
| | - Elena Baldoni
- Institute of Agricultural Biology and Biotechnology (IBBA), National Research Council (CNR), Milan, Italy
| | - Francesco Sestili
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Viterbo, Italy
| | | | - Paolo Masi
- Department of Agricultural Sciences, University of Naples Federico II, Naples, Italy
- Centre for Food Innovation and Development in the Food Industry, University of Naples Federico II, Naples, Italy
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Russo GL, Langellotti AL, Torrieri E, Masi P. Emerging technologies in seafood processing: An overview of innovations reshaping the aquatic food industry. Compr Rev Food Sci Food Saf 2024; 23:e13281. [PMID: 38284572 DOI: 10.1111/1541-4337.13281] [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] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2023] [Revised: 11/01/2023] [Accepted: 11/27/2023] [Indexed: 01/30/2024]
Abstract
Seafood processing has traditionally been challenging due to the rapid spoilage rates and quality degradation of these products. With the rise of food science and technology, novel methods are being developed to overcome these challenges and improve seafood quality, shelf life, and safety. These methods range from high-pressure processing (HPP) to edible coatings, and their exploration and application in seafood processing are of great importance. This review synthesizes the recent advancements in various emerging technologies used in the seafood industry and critically evaluates their efficacy, challenges, and potential benefits. The technologies covered include HPP, ultrasound, pulsed electric field, plasma technologies, pulsed light, low-voltage electrostatic field, ozone, vacuum cooking, purified condensed smoke, microwave heating, and edible coating. Each technology offers unique advantages and presents specific challenges; however, their successful application largely depends on the nature of the seafood product and the desired result. HPP and microwave heating show exceptional promise in terms of quality retention and shelf-life extension. Edible coatings present a multifunctional approach, offering preservation and the potential enhancement of nutritional value. The strength, weakness, opportunity, and threat (SWOT) analysis indicates that, despite the potential of these technologies, cost-effectiveness, scalability, regulatory considerations, and consumer acceptance remain crucial issues. As the seafood industry stands on the cusp of a technological revolution, understanding these nuances becomes imperative for sustainable growth. Future research should focus on technological refinements, understanding consumer perspectives, and developing regulatory frameworks to facilitate the adoption of these technologies in the seafood industry.
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Affiliation(s)
| | | | - Elena Torrieri
- CAISIAL Centre, University of Naples Federico II, Portici, Italy
- Department of Agricultural Sciences, Unit of Food Science and Technology-University of Naples Federico II, Portici, Italy
| | - Paolo Masi
- CAISIAL Centre, University of Naples Federico II, Portici, Italy
- Department of Agricultural Sciences, Unit of Food Science and Technology-University of Naples Federico II, Portici, Italy
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Russo GL, Langellotti AL, Buonocunto G, Puleo S, Di Monaco R, Anastasio A, Vuoso V, Smaldone G, Baselice M, Capuano F, Garofalo F, Masi P. The Sous Vide Cooking of Mediterranean Mussel ( Mytilus galloprovincialis): Safety and Quality Assessment. Foods 2023; 12:2900. [PMID: 37569168 PMCID: PMC10417654 DOI: 10.3390/foods12152900] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2023] [Revised: 07/25/2023] [Accepted: 07/27/2023] [Indexed: 08/13/2023] Open
Abstract
This study involves an investigation of the effects of various cooking temperatures, freeze-thaw processes, and food preservatives on the quality and shelf-life of sous vide Mediterranean mussels. Cooking temperatures of 80 °C or above significantly improved the microbiological quality, with bacterial counts remaining within the acceptability range for human consumption even after 21 days of refrigerated storage. Fast freezing followed by slow thawing preserved the highest moisture content, potentially improving texture. Sensory analysis revealed that refrigerated sous vide mussels maintained a comparable taste to freshly cooked samples. Frozen samples reheated via microwaving exhibited more intense flavour than pan-reheated or fresh mussels. Food additives, including citric acid, potassium benzoate, and potassium sorbate, alone or in combination with grape seed oil, significantly reduced total volatile basic nitrogen and thiobarbituric acid-reactive substances during 28 days of storage, indicating decreased spoilage and lipid oxidation. Mussels with a combination of these additives registered a nitrogen content as low as 22 mg of N/100g after 28 days, well below the limit of acceptability (<35 mg of N/100g). Food additives also inhibited bacterial growth, with mesophilic bacteria count below 3.35 Log CFU/g after 28 days, compared with 5.37 Log CFU/g in control samples. This study provides valuable insights for developing optimal cooking and preservation methods for sous vide cooked seafood, underscoring the need for further research on optimal cooking and freeze-thaw protocols for various seafood types.
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Affiliation(s)
- Giovanni Luca Russo
- CAISIAL Centre, University of Naples Federico II, Via Università 133, 80055 Portici, Italy; (G.L.R.); (G.B.); (S.P.); (R.D.M.); (P.M.)
| | - Antonio Luca Langellotti
- CAISIAL Centre, University of Naples Federico II, Via Università 133, 80055 Portici, Italy; (G.L.R.); (G.B.); (S.P.); (R.D.M.); (P.M.)
| | - Gabriele Buonocunto
- CAISIAL Centre, University of Naples Federico II, Via Università 133, 80055 Portici, Italy; (G.L.R.); (G.B.); (S.P.); (R.D.M.); (P.M.)
| | - Sharon Puleo
- CAISIAL Centre, University of Naples Federico II, Via Università 133, 80055 Portici, Italy; (G.L.R.); (G.B.); (S.P.); (R.D.M.); (P.M.)
- Unit of Food Science and Technology, Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy
| | - Rossella Di Monaco
- CAISIAL Centre, University of Naples Federico II, Via Università 133, 80055 Portici, Italy; (G.L.R.); (G.B.); (S.P.); (R.D.M.); (P.M.)
- Unit of Food Science and Technology, Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy
| | - Aniello Anastasio
- Department of Veterinary Medicine and Animal Production (MVPA), University of Naples Federico II, 80137 Napoli, Italy; (A.A.); (V.V.)
| | - Valeria Vuoso
- Department of Veterinary Medicine and Animal Production (MVPA), University of Naples Federico II, 80137 Napoli, Italy; (A.A.); (V.V.)
| | - Giorgio Smaldone
- Centro di Riferimento Regionale per la Sicurezza Sanitaria del Pescato (CRiSSaP), 80143 Napoli, Italy;
- ASL Caserta, Department of Prevention, Complex Unit Hygiene of Animal Origin Foods, 81100 Caserta, Italy
| | - Marco Baselice
- Department of Civil, Environmental, Land, Construction and Chemistry (DICATECh), Politecnico di Bari, 70126 Bari, Italy;
| | - Federico Capuano
- Department of Food Microbiology, Istituto Zooprofilattico Sperimentale del Mezzogiorno, 80055 Portici, Italy; (F.C.); (F.G.)
| | - Francesca Garofalo
- Department of Food Microbiology, Istituto Zooprofilattico Sperimentale del Mezzogiorno, 80055 Portici, Italy; (F.C.); (F.G.)
| | - Paolo Masi
- CAISIAL Centre, University of Naples Federico II, Via Università 133, 80055 Portici, Italy; (G.L.R.); (G.B.); (S.P.); (R.D.M.); (P.M.)
- Unit of Food Science and Technology, Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy
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Romano R, De Luca L, Basile G, Nitride C, Pizzolongo F, Masi P. The Use of Carbon Dioxide as a Green Approach to Recover Bioactive Compounds from Spent Coffee Grounds. Foods 2023; 12:foods12101958. [PMID: 37238777 DOI: 10.3390/foods12101958] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 05/04/2023] [Accepted: 05/09/2023] [Indexed: 05/28/2023] Open
Abstract
Spent coffee grounds (SCG) contain bioactive compounds. In this work, given the increasing demand to valorize waste and use green technologies, SCG were submitted to extraction by carbon dioxide (CO2) in supercritical and liquid conditions. The extraction parameters were varied to obtain the maximum yield with the maximum antioxidant activity. The use of supercritical and liquid CO2 with 5% ethanol for 1 h provided yields (15 and 16%, respectively) comparable to those obtained by control methods for 5 h and extracts with high total polyphenolic contents (970 and 857 mg GAE/100 g oil, respectively). It also provided extracts with DPPH (3089 and 3136 μmol TE/100 g oil, respectively) and FRAP (4383 and 4324 μmol TE/100 g oil, respectively) antioxidant activity levels higher than those of hexane extracts (372 and 2758 μmol TE/100 g oil, respectively) and comparable to those of ethanol (3492 and 4408 μmol TE/100 g oil, respectively). The SCG extracts exhibited linoleic, palmitic, oleic, and stearic acids (predominant fatty acids) and furans and phenols (predominant volatile organic compounds). They were also characterized by caffeine and individual phenolic acids (chlorogenic, caffeic, ferulic, and 3,4-dihydroxybenzoic acids) with well-known antioxidant and antimicrobial properties; therefore, they could be used in the cosmetic, pharmaceutical, and food sectors.
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Affiliation(s)
- Raffaele Romano
- Department of Agricultural Sciences, University of Naples Federico II, Via Università, 100, 80055 Portici, NA, Italy
| | - Lucia De Luca
- Department of Agricultural Sciences, University of Naples Federico II, Via Università, 100, 80055 Portici, NA, Italy
| | - Giulia Basile
- Department of Agricultural Sciences, University of Naples Federico II, Via Università, 100, 80055 Portici, NA, Italy
| | - Chiara Nitride
- Department of Agricultural Sciences, University of Naples Federico II, Via Università, 100, 80055 Portici, NA, Italy
| | - Fabiana Pizzolongo
- Department of Agricultural Sciences, University of Naples Federico II, Via Università, 100, 80055 Portici, NA, Italy
| | - Paolo Masi
- CAISIAL-Center of Food Innovation and Development in the Food Industry, University of Naples Federico II, Via Università, 133, 80055 Portici, NA, Italy
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Covino C, Sorrentino A, Di Pierro P, Masi P. Study of Physico-Chemical Properties of Dough and Wood Oven-Baked Pizza Base: The Effect of Leavening Time. Foods 2023; 12:foods12071407. [PMID: 37048228 PMCID: PMC10093465 DOI: 10.3390/foods12071407] [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] [Received: 02/19/2023] [Revised: 03/12/2023] [Accepted: 03/24/2023] [Indexed: 03/29/2023] Open
Abstract
The research objective was to investigate the morpho-rheological, chemical, and structural changes of dough and Neapolitan pizza TSG as the leavening time varies and to evaluate their effects on the digestibility of starch and on the formation of acrylamide during baking. Pizza dough leavening was monitored for 48 h at 22 °C/80% RH, and the analyses were conducted at selected leavening times (0, 4, 8, 16, 24, and 48 h). It was observed that in 30 h the volume tripled and the viscoelastic dough relaxed in the first 4 h, as evidenced by the lower value of the relaxation percentage “a” and the higher rate of decay “b”, associated with a high value of the compression work, indicating the presence of a very strong gluten mesh. In the following hours, the dough lost elasticity, and in fact, the G’ modulus decreased due to the weakening of the weak interactions between the gluten proteins and the starch. This suggests that a long leavening improved the extensibility of the pizza disc, facilitating the action of the pizza maker. Thermal (TGA and DSC) and morphological (SEM) analyses evidenced the highest water removal rate from the dough, a wider starch gelatinization temperature range, a ∆H of 0.975 ± 0.013 J/g, and a more open and weak gluten structure in dough balls leavened for 16 h. As the leavening time increased, both dough and pizza base samples showed an increase in reducing sugars and free amino groups, while the rapidly digestible starch decreased in the dough following the metabolism of the yeasts and increased in the pizza base due to the starch gelatinization that occurs during baking, which makes it much more susceptible to α-amylase. Finally, the levels of acrylamide remained at the same values despite the higher availability of reducing sugars and its precursors during leavening.
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Falciano A, Masi P, Moresi M. Semiempirical modeling of a traditional wood-fired pizza oven in quasi-steady-state operating conditions. J Food Sci 2023; 88:2036-2052. [PMID: 36951313 DOI: 10.1111/1750-3841.16532] [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] [Grants] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Revised: 02/03/2023] [Accepted: 02/24/2023] [Indexed: 03/24/2023]
Abstract
Wood-fired ovens are mandatorily used to bake the Neapolitan pizza. Unfortunately, they are still empirically operated. In this work, a pilot-scale wood-fired oven was kept operating in quasi-steady-state conditions. Once the combustion reaction of oak logs had been modeled, the composition of flue gas measured, and the external oven wall and floor temperatures thermographically scanned, it was possible to check for the material and energy balances and, thus, assess that the heat loss rates through flue gas and insulated oven chamber were, respectively, equal to 46% and 26% of the energy supplied by burning firewood. The enthalpy accumulation rate in the internal fire brick oven chamber amounted to about 3.4 kW, this being adequate to keep not only the temperatures of the oven vault and floor practically constant but also to bake one or two pizzas at the same time. Such a rate was predicted by contemplating the simultaneous heat transfer mechanisms of radiation and convection between the oven vault and floor surface areas. The efficacy of the semiempirical modeling developed here was further tested by reconstructing quite accurately the time course of water heating in aluminum trays with a diameter near to that of a typical Neapolitan pizza. The heat flow from the oven vault to the water-containing tray was of the radiative and convective types for about 73% and 15%, whereas the residual 12% was of the conductive type from the oven floor. PRACTICAL APPLICATION: Despite wood-fired ovens are largely used in the restaurant and food service industry, their operation is highly dependent on the operator's ability. This study shows how the heat loss rates through flue gas and insulated oven chamber can be assessed, and how the enthalpy accumulation rate in the internal fire brick oven chamber can be predicted by accounting for the simultaneous heat transfer mechanisms of radiation and convection between the oven vault and floor surface areas. The efficacy of this semi-empirical modelling was further checked for via some water heating tests.
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Affiliation(s)
- Aniello Falciano
- Department of Agriculture, University of Naples Federico II, Portici, Italy
| | - Paolo Masi
- Department of Agriculture, University of Naples Federico II, Portici, Italy
| | - Mauro Moresi
- Department for Innovation in the Biological, Agrofood and Forestry Systems, University of Tuscia, Viterbo, Italy
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Russo GL, Langellotti AL, Verardo V, Martín-García B, Oliviero M, Baselice M, Di Pierro P, Sorrentino A, Viscardi S, Marileo L, Sacchi R, Masi P. Bioconversion of Cheese Whey and Food By-Products by Phaeodactylum tricornutum into Fucoxanthin and n-3 Lc-PUFA through a Biorefinery Approach. Mar Drugs 2023; 21:md21030190. [PMID: 36976239 PMCID: PMC10054534 DOI: 10.3390/md21030190] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 02/28/2023] [Accepted: 03/16/2023] [Indexed: 03/29/2023] Open
Abstract
This study investigates the potential of utilizing three food wastes: cheese whey (CW), beet molasses (BM), and corn steep liquor (CSL) as alternative nutrient sources for the cultivation of the diatom Phaeodactylum tricornutum, a promising source of polyunsaturated eicosapentaenoic acid (EPA) and the carotenoid fucoxanthin. The CW media tested did not significantly impact the growth rate of P. tricornutum; however, CW hydrolysate significantly enhances cell growth. BM in cultivation medium enhances biomass production and fucoxanthin yield. The optimization of the new food waste medium was conducted through the application of a response surface methodology (RSM) using hydrolyzed CW, BM, and CSL as factors. The results showed a significant positive impact of these factors (p < 0.005), with an optimized biomass yield of 2.35 g L-1 and a fucoxanthin yield of 3.64 mg L-1 using a medium composed of 33 mL L-1 of CW, 2.3 g L-1 of BM, and 2.24 g L-1 of CSL. The experimental results reported in this study showed that some food by-products from a biorefinery perspective could be utilized for the efficient production of fucoxanthin and other high-added-value products such as eicosapentaenoic acid (EPA).
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Affiliation(s)
- Giovanni Luca Russo
- CAISIAL Center, University of Naples Federico II, Via Università 133, 80055 Portici, Italy
| | | | - Vito Verardo
- Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18071 Granada, Spain
- Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Center, University of Granada, Avda del Conocimiento sn., 18100 Granada, Spain
| | - Beatriz Martín-García
- Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18071 Granada, Spain
- Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Center, University of Granada, Avda del Conocimiento sn., 18100 Granada, Spain
| | - Maria Oliviero
- Department of Animal Health, Experimental Zooprophylactic Institute of Southern Italy, Via Salute, 2, 80055 Portici, Italy
| | - Marco Baselice
- Department of Civil, Environmental, Land, Construction and Chemistry (DICATECh), Politecnico di Bari, 70126 Bari, Italy
| | - Prospero Di Pierro
- Department of Agricultural Sciences, Unit of Food Science and Technology, University of Naples Federico II, 80055 Portici, Italy
| | - Angela Sorrentino
- CAISIAL Center, University of Naples Federico II, Via Università 133, 80055 Portici, Italy
| | - Sharon Viscardi
- Biotechnology of Functional Foods Laboratory, Camino Sanquilco, Parcela 18, Padre Las Casas 4850827, La Araucanía, Chile
- Núcleo de Investigación en Producción Alimentaria, Universidad Católica de Temuco, Rudecindo Ortega 02950, Temuco 4780694, La Araucanía, Chile
| | - Luis Marileo
- Biotechnology of Functional Foods Laboratory, Camino Sanquilco, Parcela 18, Padre Las Casas 4850827, La Araucanía, Chile
- Programa de Doctorado en Ciencias Agropecuarias, Facultad de Recursos Naturales, Universidad Católica de Temuco, Rudecindo Ortega 02950, Temuco 4813302, La Araucanía, Chile
| | - Raffaele Sacchi
- Department of Agricultural Sciences, Unit of Food Science and Technology, University of Naples Federico II, 80055 Portici, Italy
| | - Paolo Masi
- CAISIAL Center, University of Naples Federico II, Via Università 133, 80055 Portici, Italy
- Department of Agricultural Sciences, Unit of Food Science and Technology, University of Naples Federico II, 80055 Portici, Italy
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Modarelli GC, Vanacore L, Rouphael Y, Langellotti AL, Masi P, De Pascale S, Cirillo C. Hydroponic and Aquaponic Floating Raft Systems Elicit Differential Growth and Quality Responses to Consecutive Cuts of Basil Crop. Plants (Basel) 2023; 12:1355. [PMID: 36987043 PMCID: PMC10053589 DOI: 10.3390/plants12061355] [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] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Revised: 03/13/2023] [Accepted: 03/14/2023] [Indexed: 06/19/2023]
Abstract
Basil crops are appreciated for their distinct flavour and appeal to various cuisines globally. Basil production is mainly implemented in controlled environment agriculture (CEA) systems. Soil-less cultivation (e.g., hydroponic) is optimal for producing basil, while aquaponics is another technique suitable for leafy crops such as basil. Shortening the production chain through efficient cultivation techniques reduces basil production's carbon footprint. While the organoleptic quality of basil demonstrably benefits from successive cuts, no studies have compared the impact of this practice under hydroponic and aquaponic CEA conditions. Hence, the present study evaluated the eco-physiological, nutritional, and productive performance of Genovese basil cv. Sanremo grown in hydroponic and aquaponic systems (combined with tilapia) and harvested consecutively. The two systems showed similar eco-physiological behaviour and photosynthetic capacity, which were on average 2.99 µmol of CO2 m-2 s-1, equal numbers of leaves, and fresh yields of on average 41.69 and 38.38 g, respectively. Aquaponics yielded greater dry biomass (+58%) and dry matter content (+37%), while the nutrient profiles varied between the systems. The number of cuts did not influence yield; however, it improved dry matter partitioning and elicited a differential nutrient uptake. Our results bear practical and scientific relevance by providing useful eco-physiological and productive feedback on basil CEA cultivation. Aquaponics is a promising technique that reduces chemical fertiliser input and increases the overall sustainability of basil production.
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Affiliation(s)
- Giuseppe Carlo Modarelli
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy
| | - Lucia Vanacore
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy
| | - Youssef Rouphael
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy
| | - Antonio Luca Langellotti
- Centre for Innovation and Development in the Food Industry (CAISIAL), University of Naples Federico II, Via Università 100, 80055 Portici, Italy
| | - Paolo Masi
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy
- Centre for Innovation and Development in the Food Industry (CAISIAL), University of Naples Federico II, Via Università 100, 80055 Portici, Italy
| | - Stefania De Pascale
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy
| | - Chiara Cirillo
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy
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Romano R, De Luca L, Aiello A, Pagano R, Di Pierro P, Pizzolongo F, Masi P. Basil ( Ocimum basilicum L.) Leaves as a Source of Bioactive Compounds. Foods 2022; 11:3212. [PMCID: PMC9602197 DOI: 10.3390/foods11203212] [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] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Basil (Ocimum basilicum L.) is an annual spicy plant generally utilized as a flavouring agent for food. Basil leaves also have pharmaceutical properties due to the presence of polyphenols, phenolic acids, and flavonoids. In this work, carbon dioxide was employed to extract bioactive compounds from basil leaves. Extraction with supercritical CO2 (p = 30 MPa; T = 50 °C) for 2 h using 10% ethanol as a cosolvent was the most efficient method, with a yield similar to that of the control (100% ethanol) and was applied to two basil cultivars: “Italiano Classico” and “Genovese”. Antioxidant activity, phenolic acid content, and volatile organic compounds were determined in the extracts obtained by this method. In both cultivars, the supercritical CO2 extracts showed antiradical activity (ABTS●+ assay), caffeic acid (1.69–1.92 mg/g), linalool (35–27%), and bergamotene (11–14%) contents significantly higher than those of the control. The polyphenol content and antiradical activity measured by the three assays were higher in the “Genovese” cultivar than in the “Italiano Classico” cultivar, while the linalool content was higher (35.08%) in the “Italiano Classico” cultivar. Supercritical CO2 not only allowed us to obtain extracts rich in bioactive compounds in an environmentally friendly way but also reduced ethanol consumption.
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Affiliation(s)
- Raffaele Romano
- Department of Agricultural Sciences, University of Naples Federico II, Via Università, 100, 80055 Portici, NA, Italy
| | - Lucia De Luca
- Department of Agricultural Sciences, University of Naples Federico II, Via Università, 100, 80055 Portici, NA, Italy
| | - Alessandra Aiello
- Department of Agricultural Sciences, University of Naples Federico II, Via Università, 100, 80055 Portici, NA, Italy
| | - Raffaele Pagano
- Department of Agricultural Sciences, University of Naples Federico II, Via Università, 100, 80055 Portici, NA, Italy
| | - Prospero Di Pierro
- CAISIAL, University of Naples Federico II, Via Università, 133, 80055 Portici, NA, Italy
| | - Fabiana Pizzolongo
- Department of Agricultural Sciences, University of Naples Federico II, Via Università, 100, 80055 Portici, NA, Italy
- Correspondence: ; Tel.: +39-081-2539447
| | - Paolo Masi
- CAISIAL, University of Naples Federico II, Via Università, 133, 80055 Portici, NA, Italy
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Falciano A, Masi P, Moresi M. Performance characterization of a traditional wood-fired pizza oven. J Food Sci 2022; 87:4107-4118. [PMID: 35933596 PMCID: PMC9804529 DOI: 10.1111/1750-3841.16268] [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: 03/28/2022] [Revised: 06/21/2022] [Accepted: 07/07/2022] [Indexed: 01/05/2023]
Abstract
Neapolitan pizza, a renowned Italian food recognized as one of the traditional specialties guaranteed (TSG) by European Commission Regulation no. 97/2010, should be exclusively baked in wood-fired ovens for approximately 90 s. Despite its extensive use in restaurants and rotisserie shops all around the world, such equipment has been very poorly studied thus far. The aims of this study were to characterize the operation of a pilot-scale wood-fired pizza oven from its start-up phase to its baking operation and assess its thermal efficiency. To manage brick firing, the oven was lighted at a firewood feed rate (Qfw ) of 3 kg/h for just 1 h on the first day, 2 h on the second day, 4 h on the third day, and approximately 8 h on the fourth day. Independent of its lighting frequency, after 4-6 h, the oven vault or floor temperature approached an equilibrium value of 546 ± 53°C or 453 ± 32°C, respectively. The initial oven floor temperature gradient was linearly related to Qfw , while the maximum floor temperature tended to an asymptotic value of 629 ± 43°C at Qfw = 9 kg/h. The well-known water boiling test was adapted to assess the heat absorbed by a prefixed amount of water when the pizza oven was operating in pseudosteady-state conditions at Qfw = 3 kg/h. The thermal efficiency of this oven was 13 ± 4%, and this value was further confirmed by other baking tests with four different white and tomato pizza products. PRACTICAL APPLICATION: Although wood-fired pizza ovens are largely used all over the world, little is known about their transitory and pseudosteady-state regime performance. This study shows how to perform the start-up procedure of pilot-scale equipment and, independent of the operator's ability, how to achieve pseudosteady-state conditions using different firewood feed rates. Finally, its thermal efficiency was assessed by water heating and pizza baking tests, which allowed a rough estimation of firewood consumption.
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Affiliation(s)
- Aniello Falciano
- Department of Agricultural SciencesUniversity of Naples Federico IIPorticiItaly
| | - Paolo Masi
- Department of Agricultural SciencesUniversity of Naples Federico IIPorticiItaly
| | - Mauro Moresi
- Department for Innovation in the Biological, Agrofood and Forestry SystemsUniversity of TusciaViterboItaly
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11
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Di Giuseppe FA, Volpe S, Cavella S, Masi P, Torrieri E. Physical properties of active biopolymer films based on chitosan, sodium caseinate, and rosemary essential oil. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100817] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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12
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Mengucci C, Ferranti P, Romano A, Masi P, Picone G, Capozzi F. Food structure, function and artificial intelligence. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.03.015] [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: 10/18/2022]
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13
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Romano R, De Luca L, Aiello A, Rossi D, Pizzolongo F, Masi P. Bioactive compounds extracted by liquid and supercritical carbon dioxide from citrus peels. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15712] [Citation(s) in RCA: 2] [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: 12/01/2022]
Affiliation(s)
- Raffaele Romano
- Department of Agricultural Sciences University of Naples Federico II via Università, 100 Portici 80055 Italy
| | - Lucia De Luca
- Department of Agricultural Sciences University of Naples Federico II via Università, 100 Portici 80055 Italy
| | - Alessandra Aiello
- Department of Agricultural Sciences University of Naples Federico II via Università, 100 Portici 80055 Italy
| | - Danilo Rossi
- Department of Agricultural Sciences University of Naples Federico II via Università, 100 Portici 80055 Italy
| | - Fabiana Pizzolongo
- Department of Agricultural Sciences University of Naples Federico II via Università, 100 Portici 80055 Italy
| | - Paolo Masi
- CAISIAL University of Naples Federico II Via Università 133 Portici 80055 Italy
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14
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Oliviero M, Langellotti AL, Russo GL, Baselice M, Donadio A, Ritieni A, Graziani G, Masi P. Use of Different Organic Carbon Sources in Cynara cardunculus Cells: Effects on Biomass Productivity and Secondary Metabolites. Plants (Basel) 2022; 11:701. [PMID: 35270171 PMCID: PMC8912832 DOI: 10.3390/plants11050701] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 02/21/2022] [Accepted: 03/01/2022] [Indexed: 06/14/2023]
Abstract
Cynara cardunculus (Asteraceae family) is a perennial plant native to Mediterranean regions. This plant represents a source of high-value compounds, such as polyphenols and fatty acids that have several industrial applications. However, in vitro plant cell cultures can represent a valid alternative to in-field cultivation and facilitate the extraction of metabolites of commercial interest. Generally, sucrose is the main sugar used for plant cell cultures, but other carbon sources can be considered. Here, we investigated the potential use of alternative organic carbon sources, such as galactose, maltose, glucose, glycerol, fructose, lactose, and starch, for the cultivation of C. cardunculus cells. Moreover, cardoon cells were collected, and an extraction of polyphenols and oils was performed to study the effects of different carbon sources on the production of bioactive molecules. This study provided evidence that cardoon cell growth can be supported by carbon sources other than sucrose. However, the carbon source inducing optimum growth, did not necessarily induce the highest production of high-value compounds.
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Affiliation(s)
- Maria Oliviero
- CAISIAL Center, University of Naples Federico II, 80055 Portici, Italy; (M.O.); (M.B.); (A.D.); (P.M.)
| | - Antonio Luca Langellotti
- CAISIAL Center, University of Naples Federico II, 80055 Portici, Italy; (M.O.); (M.B.); (A.D.); (P.M.)
| | - Giovanni L. Russo
- Unit of Food Science and Technology, Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy;
| | - Marco Baselice
- CAISIAL Center, University of Naples Federico II, 80055 Portici, Italy; (M.O.); (M.B.); (A.D.); (P.M.)
| | - Andrea Donadio
- CAISIAL Center, University of Naples Federico II, 80055 Portici, Italy; (M.O.); (M.B.); (A.D.); (P.M.)
| | - Alberto Ritieni
- Department of Pharmacy, University of Naples Federico II, 80131 Naples, Italy; (A.R.); (G.G.)
| | - Giulia Graziani
- Department of Pharmacy, University of Naples Federico II, 80131 Naples, Italy; (A.R.); (G.G.)
| | - Paolo Masi
- CAISIAL Center, University of Naples Federico II, 80055 Portici, Italy; (M.O.); (M.B.); (A.D.); (P.M.)
- Unit of Food Science and Technology, Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy;
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15
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Gallo V, Romano A, Miralles B, Ferranti P, Masi P, Santos-Hernández M, Recio I. Physicochemical properties, structure and digestibility in simulated gastrointestinal environment of bread added with green lentil flour. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112713] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [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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16
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Borriello A, Antonella Miele N, Masi P, Aiello A, Cavella S. Effect of fatty acid composition of vegetable oils on crystallization and gelation kinetics of oleogels based on natural wax. Food Chem 2021; 375:131805. [PMID: 34942502 DOI: 10.1016/j.foodchem.2021.131805] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [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: 09/23/2021] [Revised: 12/03/2021] [Accepted: 12/03/2021] [Indexed: 01/31/2023]
Abstract
This study aimed to understand the effect of fatty acid composition and viscosity of vegetable oils on network formation mechanism and physical properties of oleogels. To this purpose, 12 oleogels were prepared, by choosing 6 seed oils and two waxes, at a fixed oleogelator concentration (6%). The modified Avrami model correctly describes the crystallization profile (R2 > 0.98) and the oil type did not affect the Avrami index that ranged from 1.00 to 1.43. Independently from oleogelator, rice and hemp seed oils followed a 3-D network formation mechanism, while almond oil a 2-D mechanism. The strength and yield stress of carnauba wax oleogels increased with increasing saturated fatty acid amount, while in beeswax-based oleogels a more interconnected structure was associated with the length of the saturated fatty acid chain. Thus, the oleogels formation mechanism was closely related to the chemical composition of the solvent, even in highly monounsaturated or polyunsaturated oils.
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Affiliation(s)
- Angela Borriello
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 133, 80055 Portici, Italy
| | - Nicoletta Antonella Miele
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 133, 80055 Portici, Italy
| | - Paolo Masi
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 133, 80055 Portici, Italy; Center of Food Innovation and Development in the Food Industry, University of Naples Federico II, Via Università 100, 80055 Portici, Italy.
| | - Alessandra Aiello
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 133, 80055 Portici, Italy
| | - Silvana Cavella
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 133, 80055 Portici, Italy; Center of Food Innovation and Development in the Food Industry, University of Naples Federico II, Via Università 100, 80055 Portici, Italy
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17
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18
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Fiore A, Park S, Volpe S, Torrieri E, Masi P. Active packaging based on PLA and chitosan-caseinate enriched rosemary essential oil coating for fresh minced chicken breast application. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100708] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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19
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Romano A, Gallo V, Ferranti P, Masi P. Lentil flour: nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.04.003] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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20
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Romano R, Aiello A, Meca G, De Luca L, Pizzolongo F, Masi P. Recovery of bioactive compounds from walnut (
Juglans regia
L.) green husk by supercritical carbon dioxide extraction. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15161] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Raffaele Romano
- Department of Agricultural Sciences University of Naples Federico II, via Università 100 Portici NA 80055 Italy
| | - Alessandra Aiello
- Department of Agricultural Sciences University of Naples Federico II, via Università 100 Portici NA 80055 Italy
| | - Giuseppe Meca
- Food Science and Toxicology Department Faculty of Pharmacy Universitat de València Avda. Vicent Andrés Estellés, s/n Burjassot València 46100 Spain
| | - Lucia De Luca
- Department of Agricultural Sciences University of Naples Federico II, via Università 100 Portici NA 80055 Italy
| | - Fabiana Pizzolongo
- Department of Agricultural Sciences University of Naples Federico II, via Università 100 Portici NA 80055 Italy
| | - Paolo Masi
- CAISIAL University of Naples Federico II Via Università 133 Portici NA 80055 Italy
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21
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22
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Miele NA, Puleo S, Di Monaco R, Cavella S, Masi P. Sensory profile of protected designation of origin water buffalo ricotta cheese by different sensory methodologies. J SENS STUD 2021. [DOI: 10.1111/joss.12648] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Nicoletta A. Miele
- Department of Agricultural Sciences University of Naples Federico II Portici Italy
| | - Sharon Puleo
- Center of Food Innovation and Development in the Food Industry, University of Naples Federico II Portici Italy
| | - Rossella Di Monaco
- Department of Agricultural Sciences University of Naples Federico II Portici Italy
| | - Silvana Cavella
- Department of Agricultural Sciences University of Naples Federico II Portici Italy
| | - Paolo Masi
- Department of Agricultural Sciences University of Naples Federico II Portici Italy
- Center of Food Innovation and Development in the Food Industry, University of Naples Federico II Portici Italy
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23
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Puleo S, Braghieri A, Condelli N, Piasentier E, Di Monaco R, Favotto S, Masi P, Napolitano F. Pungency perception and liking for pasta filata cheeses in consumers from different Italian regions. Food Res Int 2020; 138:109813. [PMID: 33288188 DOI: 10.1016/j.foodres.2020.109813] [Citation(s) in RCA: 3] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2020] [Revised: 10/12/2020] [Accepted: 10/13/2020] [Indexed: 02/07/2023]
Abstract
We aimed to investigate whether the sensitivity to capsaicin had an effect on pungency perception of pasta filata cheeses. In addition, we assessed the effect of several individual variables (gender, age, consumer provenance, PROP status and personality traits) on both consumer liking and choice for pasta filata cheeses. Four pasta filata cheeses at two ripening times and 272 subjects from three different Italian locations were used. Based on sensory data, the PCA discriminated sweet (ripened at 2 months) from pungent cheeses (ripened at 12 months). Cheese pungency perception increased with increasing sensitivity to capsaicin (P < 0.001). There was no clear relationship between sensitivity to capsaicin or sensitivity to cheese pungency with cheese liking, whereas a number of other aspects, including sensory attributes and individual consumer characteristics, such as consumer provenance (P < 0.001), gender (P < 0.001) and food neophobia (P < 0.05), affected the liking for different pasta filata cheeses. Consumers who were younger (18-30 y.o.; P < 0.05), female (P < 0.001), unfamiliar with pungent foods (P < 0.0001) and consumers from Potenza (P = 0.001) more often declared to prefer sweet over pungent cheese, whereas in terms of real choice supertasters and neophobic subjects chose the sweet option more often (P = 0.01). In conclusion, sensitivity to capsaicin affected pungency perception in pasta filata cheese, whereas no clear relationship was observed between pungency perception and liking. The contribution of cheese and consumer characteristics on cheese liking and choice in addition to pungency, was confirmed by the differences in declared and real choice for sweet or pungent cheeses.
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Affiliation(s)
- Sharon Puleo
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, via Università 100, 80055 Portici (Napoli), Italy
| | - Ada Braghieri
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, via dell'Ateneo Lucano 10, 85100 Potenza, Italy.
| | - Nicola Condelli
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, via dell'Ateneo Lucano 10, 85100 Potenza, Italy
| | - Edi Piasentier
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali, Università degli Studi di Udine, via delle Scienze, 206, 33100 Udine, Italy
| | - Rossella Di Monaco
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, via Università 100, 80055 Portici (Napoli), Italy
| | - Saida Favotto
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali, Università degli Studi di Udine, via delle Scienze, 206, 33100 Udine, Italy
| | - Paolo Masi
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, via Università 100, 80055 Portici (Napoli), Italy
| | - Fabio Napolitano
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, via dell'Ateneo Lucano 10, 85100 Potenza, Italy
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24
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Santos-Hernández M, Alfieri F, Gallo V, Miralles B, Masi P, Romano A, Ferranti P, Recio I. Compared digestibility of plant protein isolates by using the INFOGEST digestion protocol. Food Res Int 2020; 137:109708. [PMID: 33233282 DOI: 10.1016/j.foodres.2020.109708] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2020] [Revised: 08/21/2020] [Accepted: 09/06/2020] [Indexed: 01/05/2023]
Abstract
The use of ingredients based on plant protein isolates is being promoted due to sustainability and health reasons. However, it is necessary to explore the behaviour of plant protein isolates during gastrointestinal digestion including the profile of released free amino acids and the characterization of resistant domains to gastrointestinal digestion. The aim of the present study was to monitor protein degradation of four legume protein isolates: garden pea, grass pea, soybean and lentil, using the harmonized Infogest in vitro digestion protocol. In vitro digests were characterized regarding protein, peptide and free amino acid content. Soybean was the protein isolate with the highest percentage of insoluble nitrogen at the end of the digestion (12%), being this fraction rich in hydrophobic amino acids. Free amino acids were mainly released during the intestinal digestion, comprising 21-24% of the total nitrogen content, while the percentage of nitrogen corresponding to peptides ranged from 66 to 76%. Legume globulins were resistant to gastric digestion whereas they were hydrolysed into peptides and amino acids during the intestinal phase. However, the molecular weight (MW) distribution demonstrated that all intestinal digests, except those from soybean, contained peptides with MW > 4 kDa at the end of gastrointestinal digestion. The profile of free amino acids released during digestion supports legume protein isolates as an excellent source of essential amino acids to be used in protein-rich food products. Peptides released during digestion matched with previously reported epitopes from the same plant species or others, explaining the ability to induce allergic reactions and cross-linked reactivity.
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Affiliation(s)
- Marta Santos-Hernández
- Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM, CEI UAM+CSIC), Nicolás Cabrera, 9, 28049 Madrid, Spain
| | - Fabio Alfieri
- Department of Agricultural Sciences, Division of Food Science and Technology, University of Naples Federico II, Via Università 100, 80055 Portici, Naples, Italy
| | - Veronica Gallo
- Department of Agricultural Sciences, Division of Food Science and Technology, University of Naples Federico II, Via Università 100, 80055 Portici, Naples, Italy
| | - Beatriz Miralles
- Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM, CEI UAM+CSIC), Nicolás Cabrera, 9, 28049 Madrid, Spain
| | - Paolo Masi
- Department of Agricultural Sciences, Division of Food Science and Technology, University of Naples Federico II, Via Università 100, 80055 Portici, Naples, Italy
| | - Annalisa Romano
- Department of Agricultural Sciences, Division of Food Science and Technology, University of Naples Federico II, Via Università 100, 80055 Portici, Naples, Italy
| | - Pasquale Ferranti
- Department of Agricultural Sciences, Division of Food Science and Technology, University of Naples Federico II, Via Università 100, 80055 Portici, Naples, Italy
| | - Isidra Recio
- Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM, CEI UAM+CSIC), Nicolás Cabrera, 9, 28049 Madrid, Spain.
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25
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Cavella S, Miele NA, Fidaleo M, Borriello A, Masi P. Evolution of particle size distribution, flow behaviour and stability during mill ball refining of a white chocolate flavouring paste. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109910] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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26
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Covino C, Sorrentino A, Di Pierro P, Roscigno G, Vece AP, Masi P. Lignocellulosic fibres from enzyme-treated tomato plants: Characterisation and application in paperboard manufacturing. Int J Biol Macromol 2020; 161:787-796. [DOI: 10.1016/j.ijbiomac.2020.06.077] [Citation(s) in RCA: 4] [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: 03/21/2020] [Revised: 06/05/2020] [Accepted: 06/09/2020] [Indexed: 10/24/2022]
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27
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Romano R, Aiello A, Pizzolongo F, Rispoli A, De Luca L, Masi P. Characterisation of oleoresins extracted from tomato waste by liquid and supercritical carbon dioxide. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14597] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Raffaele Romano
- Department of Agricultural Sciences University of Naples Federico II via Università 100 80055 Portici Italy
| | - Alessandra Aiello
- Department of Agricultural Sciences University of Naples Federico II via Università 100 80055 Portici Italy
| | - Fabiana Pizzolongo
- Department of Agricultural Sciences University of Naples Federico II via Università 100 80055 Portici Italy
| | - Andrea Rispoli
- Department of Agricultural Sciences University of Naples Federico II via Università 100 80055 Portici Italy
| | - Lucia De Luca
- Department of Agricultural Sciences University of Naples Federico II via Università 100 80055 Portici Italy
| | - Paolo Masi
- CAISIAL University of Naples Federico II Via Università 133 80055 Portici Italy
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28
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Gallo V, Romano A, Masi P. Does the presence of fibres affect the microstructure and in vitro starch digestibility of commercial Italian pasta? Food Structure 2020. [DOI: 10.1016/j.foostr.2020.100139] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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29
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30
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Aiello A, Pizzolongo F, Scognamiglio G, Romano A, Masi P, Romano R. Effects of supercritical and liquid carbon dioxide extraction on hemp (
Cannabis sativa
L.) seed oil. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14498] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [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)
- Alessandra Aiello
- Department of Agricultural Sciences University of Naples Federico II via Università, 100 80055 Portici (NA) Italy
| | - Fabiana Pizzolongo
- Department of Agricultural Sciences University of Naples Federico II via Università, 100 80055 Portici (NA) Italy
| | - Giorgio Scognamiglio
- Department of Agricultural Sciences University of Naples Federico II via Università, 100 80055 Portici (NA) Italy
| | - Annalisa Romano
- CAISIAL University of Naples Federico II Via Università 133 80055 Portici (NA) Italy
| | - Paolo Masi
- CAISIAL University of Naples Federico II Via Università 133 80055 Portici (NA) Italy
| | - Raffaele Romano
- Department of Agricultural Sciences University of Naples Federico II via Università, 100 80055 Portici (NA) Italy
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31
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Campagna R, Romano A, Raiola A, Masi P, Toraldo G, Cavella S. Effects of UVC treatment on re-milled semolina dough and data — driven analysis of leavening process. Food and Bioproducts Processing 2020. [DOI: 10.1016/j.fbp.2019.10.009] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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32
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Masi P, Milleron O, Paul J, Arnoult F, Ould Ouali N, Lansac E, Raffoul R, Ou P, Jondeau G. The parasternal long axis ultrasound view does not allow the maximum diameter of the aortic root to be measured in atypical BAV. Archives of Cardiovascular Diseases Supplements 2020. [DOI: 10.1016/j.acvdsp.2019.09.128] [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: 11/25/2022]
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33
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Puleo S, Miele NA, Cavella S, Masi P, Di Monaco R. How sensory sensitivity to graininess could be measured? J Texture Stud 2019; 51:242-251. [PMID: 31598970 DOI: 10.1111/jtxs.12487] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [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: 07/24/2019] [Revised: 09/03/2019] [Accepted: 10/06/2019] [Indexed: 11/28/2022]
Abstract
Considering the lack of the literature and the need for developing a valid method to measure the texture sensitivity, in this study, we investigated the individual sensitivity to discriminate among different levels of graininess. With this purpose, five samples of cocoa-based creams were prepared, by changing the refining time. Samples were first characterized in terms of particles size distribution, by means of laser diffraction. Then, 59 subjects evaluated the cream sample graininess intensity, by using gLM scales, and their liking, by using LAM scales. The graininess scores of each subject were fitted with a power model, already observed with the instrumental results, estimating both the power law exponent and the R2 coefficient, and using them as clustering parameters. Subjects were then clustered into three groups: high sensitivity; moderate sensitivity; low sensitivity. First, as it was hypothesized, results showed a significant difference between the three groups in terms of perceived graininess. Second, even though results showed a significant difference between the three groups in terms of perceived graininess, only little differences were found in terms of liking scores. Indeed, all the samples were equally liked for both the moderate and low sensitivity groups, whereas a significant trend was observed for the highly sensitive subjects who liked more the most refined samples. No significant relationships were found with age, and only a little trend was observed with gender: females seemed to be more sensitive than males. Texture attributes discrimination ability, as for example sensitivity to graininess, could affect food rejection or preferences and choice, but it is poorly investigated. This exploratory study, proposes a method to cluster consumers, based on their sensitivity. A statistical methodology has been developed to discriminate among consumer sensitivity levels. The results provide useful information about graininess sensitivity suggesting that the used methodologies could be applied to other texture properties resulting in a valid tool for the industry in the development and optimization of tailored new products.
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Affiliation(s)
- Sharon Puleo
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
| | - Nicoletta A Miele
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
| | - Silvana Cavella
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
| | - Paolo Masi
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy.,Academic Centre for Innovation and Development in the Food Industry, University of Naples Federico II, Portici, Italy
| | - Rossella Di Monaco
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
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Milleron O, Masi P, Paul JF, Arnoult F, Ould Ouali N, Tchitchinadze M, Lansac E, Jondeau G. P3375The parasternal long axis ultrasound view does not allow the maximum diameter of the aortic root to be measured in atypical BAV. Eur Heart J 2019. [DOI: 10.1093/eurheartj/ehz745.0251] [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] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Abstract
Background
Following guidelines, maximal aortic root diameter have to be measured in parasternal long axis view (PLA TTE) in trans-thoracic echocardiography (TTE). However, asymmetry of the aortic root is common in BAV and the larger diameter might be missed when using PLA TTE, depending on the asymmetric root orientation.
Purpose
Assess whether the maximum aortic diameter measured with PLA TTE and CT differs according to the type of BAV.
Methods
86 patients with BAV without significant valvulopathy (aortic regurgitation <2 and no more than mild stenosis with mean gradient <10mmHg) referred for aortic aneurysm assessment and who had benefited from TTE and CT were studied.
Definition: Typical BAVs have a horizontal valve opening (type I L-R and type 0 anteroposterior) while atypical BAVs have a vertical valve opening (type I N-R and type 0 lateral). (Figure) We compared: – using CT, the orientation of the largest diameter of the aortic root in typical and atypical BAVs using the sagittal plane as a reference (Figure). – the difference of the maximal aortic root diameter measured with PLA TTE and CT in typical and atypical BAVs.
Results
Patients with typical and atypical BAVs were comparable for age, sex, weight, height, aortic root surface area and maximum diameter of the aoric root.
When comparing maximal aortic root diameter measured in PLA TTE and CT:
– in the whole cohort, PLA TTE underestimates the maximal aortic root diameter with a mean difference of 3 mm.
– in atypical BAVs, the difference between CT and PLA TTE is 6,0 mm significantly different from the 2,3 mm found in typical BAVs p=0.0008 (Figure)
The orientation of the maximal aortic diameter is correlated with the type of BAV: Using the sagittal plan as a reference, this angle is 64.3° for the typical BAV and 143,1° for the atypical BAV p<0.0001 (Figure).
The use of a blue arrow (figure) to show the ultrasound beam direction in PLA ETT helps to understand that, in typical BAVs, the maximal aortic root diameter has the same direction that ultrasound beam while in atypical BAVs, the ultrasound beam direction is perpendicular to the direction of the maximum aortic diameter.
Figure 1
Conclusion
The difference in maximal diameter of the aortic root measured with CT and PLA TTE is significantly greater in atypical BAVs than in typical BAVs (6.0 mm vs 2.3mm). This difference can be explained by the fact that in the atypical BAV, the orientation of the maximal diameter of the aortic root differs from the typical BAV: using the sagittal plane as a reference, in the atypical BAV, the mean angle is around 140° and this orientation is perpendicular to the direction of the ultrasonic beam, explaining the inability to measure the maximum aortic diameter in PLA TTE for the atypical BAVs.
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Affiliation(s)
- O Milleron
- Hospital Bichat-Claude Bernard, Centre National de Réference pour le Syndrome de Marfan, Paris, France
| | - P Masi
- Hospital Bichat-Claude Bernard, Centre National de Réference pour le Syndrome de Marfan, Paris, France
| | - J F Paul
- Institut Mutualiste Montsouris, Service de radiologie, Paris, France
| | - F Arnoult
- Hospital Bichat-Claude Bernard, Service des explorations fonctionnelles, Paris, France
| | - N Ould Ouali
- Hospital Bichat-Claude Bernard, Centre National de Réference pour le Syndrome de Marfan, Paris, France
| | - M Tchitchinadze
- Hospital Bichat-Claude Bernard, Centre National de Réference pour le Syndrome de Marfan, Paris, France
| | - E Lansac
- Institut Mutualiste Montsouris, Service de chirurgie cardiaque, Paris, France
| | - G Jondeau
- Hospital Bichat-Claude Bernard, Centre National de Réference pour le Syndrome de Marfan, Paris, France
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Masi P, Milleron O, Paul JF, Arnoult F, Ould Ouali N, Tchitchinadze M, Lansac E, Jondeau G. P1816Aortic root morphology in bicuspid aortic valve is related to the type of BAV. Eur Heart J 2019. [DOI: 10.1093/eurheartj/ehz748.0568] [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] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Abstract
Background
Dilatation of the ascending aorta associated with bicuspid aortic valve (BAV) is common and has been associated with an increased risk of aortic dissection. However, the causal links between BAV types, aortic valve dysfunction and aorta phenotype are still poorly understood. Our hypothesis is that aortic root dilatation in BAV is an anatomic modification related to the BAV type.
Purpose
To assess whether the morphology and orientation of the aortic root can be predicted by the type of BAV.
Methods
86 patients with BAV without significant valvulopathy (aortic regurgitation <2 and no more than mild stenosis with mean gradient <10mmHg) referred for aortic aneurysm assessment and who had benefited from TTE and CT were studied.
Definitions
Typical BAVs have a horizontal valve opening (type I L-R and type 0 anteroposterior) while atypical BAVs have a vertical valve opening (type I N-R and type 0 lateral) (Figure). Asymmetry of the root is evaluated in type I BAV using the normalized diameter ND = sinus to commissure diameter/mean of the 3 sinus to commissure diameters.
We compared, in the typical (n=64) and atypical (n=22) BAVs, using CT, the asymmetry of the root using the normalized diameter, the orientation of the bicuspid aortic valve opening and the orientation of the largest diameter of the aortic root using the sagittal plane as a reference (Figure).
Results
Patients with typical and atypical BAVs were comparable for age, sex, weight, height, aortic root surface area and maximum aortic root diameter.
Aortic root asymmetric modifications were related to the type of BAV with: – a predominant non coronary sinus dilatation in type I L-R (Non coronary sinus to commissure normalized diameter = 1.02 in Type I l-R vs 0.98 in type I R-N; p=0.0004). – a predominant left coronary sinus dilatation in type I L-N (left coronary sinus to commissure normalized diameter = 1.07 in type I R-N vs 1.01 in type I L-R; p<0.0001). – a significantly larger anteroposterior diameter in type 0 typical BAVs (45mm vs 40mm p=0.02) and a significantly larger lateral diameter in type 0 atypical BAVs (48mm vs 39mm p=0.0003). The orientation of the aortic valve opening is correlated with the type of BAV: Using the sagittal plan as a reference, this angle is 144,9° for the typical BAVs vs 56,6° for the atypical BAVs p<0.0001 (Figure). The orientation of the maximal aortic diameter is correlated with the type of BAV: Using the sagittal plan as a reference, this angle is 64.3° for the typical BAVs and 143,1° for the atypical BAVs p<0.0001 (Figure 1).
Figure 1
Conclusion
The morphology and orientation of the aortic root in BAVs are strongly correlated with the type of BAV, suggesting anatomical modifications rather than aortopathy.
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Affiliation(s)
- P Masi
- Hospital Bichat-Claude Bernard, Centre National de Réference pour le Syndrome de Marfan, Paris, France
| | - O Milleron
- Hospital Bichat-Claude Bernard, Centre National de Réference pour le Syndrome de Marfan, Paris, France
| | - J F Paul
- Institut Mutualiste Montsouris, Service de radiologie, Paris, France
| | - F Arnoult
- Hospital Bichat-Claude Bernard, Service des explorations fonctionnelles, Paris, France
| | - N Ould Ouali
- Hospital Bichat-Claude Bernard, Centre National de Réference pour le Syndrome de Marfan, Paris, France
| | - M Tchitchinadze
- Hospital Bichat-Claude Bernard, Centre National de Réference pour le Syndrome de Marfan, Paris, France
| | - E Lansac
- Institut Mutualiste Montsouris, Service de chirurgie cardiaque, Paris, France
| | - G Jondeau
- Hospital Bichat-Claude Bernard, Centre National de Réference pour le Syndrome de Marfan, Paris, France
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Shanakhat H, Sorrentino A, Raiola A, Reverberi M, Salustri M, Masi P, Cavella S. Technological properties of durum wheat semolina treated by heating and UV irradiation for reduction of mycotoxin content. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13006] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Hina Shanakhat
- Department of Agricultural SciencesUniversity of Naples Federico II Naples Italy
| | - Angela Sorrentino
- Centre for Food Innovation and Development in the Food IndustryUniversity of Naples Federico II Naples Italy
| | - Assunta Raiola
- Centre for Food Innovation and Development in the Food IndustryUniversity of Naples Federico II Naples Italy
| | | | - Manuel Salustri
- Department of Environmental BiologyUniversity “Sapienza” Rome Italy
| | - Paolo Masi
- Department of Agricultural SciencesUniversity of Naples Federico II Naples Italy
- Centre for Food Innovation and Development in the Food IndustryUniversity of Naples Federico II Naples Italy
| | - Silvana Cavella
- Department of Agricultural SciencesUniversity of Naples Federico II Naples Italy
- Centre for Food Innovation and Development in the Food IndustryUniversity of Naples Federico II Naples Italy
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Shanakhat H, Sorrentino A, Raiola A, Romano A, Masi P, Cavella S. Current methods for mycotoxins analysis and innovative strategies for their reduction in cereals: an overview. J Sci Food Agric 2018; 98:4003-4013. [PMID: 29412472 DOI: 10.1002/jsfa.8933] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [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: 11/20/2017] [Revised: 01/25/2018] [Accepted: 01/30/2018] [Indexed: 06/08/2023]
Abstract
Mycotoxins are secondary metabolites produced by moulds in food that are considered a substantial issue in the context of food safety, due to their acute and chronic toxic effects on animals and humans. Therefore, new accurate methods for their identification and quantification are constantly developed in order to increase the performance of extraction, improve the accuracy of identification and reduce the limit of detection. At the same time, several industrial practices have shown the ability to reduce the level of mycotoxin contamination in food. In particular, a decrease in the amount of mycotoxins could result from standard processes naturally used for food processing or by procedures strategically introduced during processing, with the specific aim of reducing the amount of mycotoxins. In this review, the current methods adopted for accurate analyses of mycotoxins in cereals (aflatoxins, ochratoxins, trichothecenes, fumonisins) are discussed. In addition, both conventional and innovative strategies adopted to obtain safer finished products from common cereals intended for human consumption will be explored and analysed. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Hina Shanakhat
- Department of Agricultural Sciences, University of Naples Federico II, Naples, Italy
| | - Angela Sorrentino
- Centre for Food Innovation and Development in the Food Industry, University of Naples Federico II, Naples, Italy
| | - Assunta Raiola
- Centre for Food Innovation and Development in the Food Industry, University of Naples Federico II, Naples, Italy
| | - Annalisa Romano
- Department of Agricultural Sciences, University of Naples Federico II, Naples, Italy
- Centre for Food Innovation and Development in the Food Industry, University of Naples Federico II, Naples, Italy
| | - Paolo Masi
- Department of Agricultural Sciences, University of Naples Federico II, Naples, Italy
- Centre for Food Innovation and Development in the Food Industry, University of Naples Federico II, Naples, Italy
| | - Silvana Cavella
- Department of Agricultural Sciences, University of Naples Federico II, Naples, Italy
- Centre for Food Innovation and Development in the Food Industry, University of Naples Federico II, Naples, Italy
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Romano A, Masi P, Aversano R, Carucci F, Palomba S, Carputo D. Microstructure and tuber properties of potato varieties with different genetic profiles. Food Chem 2018; 239:789-796. [DOI: 10.1016/j.foodchem.2017.07.010] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2017] [Revised: 06/22/2017] [Accepted: 07/02/2017] [Indexed: 11/28/2022]
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Miele NA, Cabisidan EK, Blaiotta G, Leone S, Masi P, Di Monaco R, Cavella S. Rheological and sensory performance of a protein-based sweetener (MNEI), sucrose, and aspartame in yogurt. J Dairy Sci 2017; 100:9539-9550. [DOI: 10.3168/jds.2017-12894] [Citation(s) in RCA: 18] [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] [Received: 03/20/2017] [Accepted: 07/09/2017] [Indexed: 11/19/2022]
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40
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Romano A, Masi P, Cavella S. Visual evaluation of sliced Italian salami by image analysis. Food Sci Nutr 2017; 6:153-159. [PMID: 29387373 PMCID: PMC5778206 DOI: 10.1002/fsn3.540] [Citation(s) in RCA: 5] [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: 06/27/2017] [Revised: 09/08/2017] [Accepted: 09/15/2017] [Indexed: 11/29/2022] Open
Abstract
Visual inspection is an important part of quality control not only for manufacturers but also for retailers and consumers. The object of this investigation was to determine fat content in sliced salami by means of image analysis. The image analysis procedure is applied to digital images of sliced Italian salami produced in 16 different salami factories (A–P). The image analysis method described in this work is nondestructive and the necessary equipment is cheap. It extracts directly interpretable parameters of fat particle morphology (e.g., area, roundness) and number of fat particles from 15 digital images for each sample (A–P). The correlations between the fat features extracted from the images with the chemical fat content measured on the samples were also studied. Good relationships were found between the fat particle characteristics measured by image analysis procedure and the percentage of chemically extractable fat by correlation (R2=0.75) and principal component analysis.
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Affiliation(s)
- Annalisa Romano
- Centre for Food Innovation and Development in the Food Industry Portici (Naples) Italy
| | - Paolo Masi
- Centre for Food Innovation and Development in the Food Industry Portici (Naples) Italy.,Dipartimento di Agraria University of Naples Federico II Portici (Naples) Italy
| | - Silvana Cavella
- Centre for Food Innovation and Development in the Food Industry Portici (Naples) Italy.,Dipartimento di Agraria University of Naples Federico II Portici (Naples) Italy
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Volpe S, Cavella S, Masi P, Torrieri E. Effect of solid concentration on structure and properties of chitosan-caseinate blend films. Food Packag Shelf Life 2017. [DOI: 10.1016/j.fpsl.2017.07.002] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [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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42
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Romano A, Mackie A, Farina F, Aponte M, Sarghini F, Masi P. Characterisation, in vitro digestibility and expected glycemic index of commercial starches as uncooked ingredients. J Food Sci Technol 2016; 53:4126-4134. [PMID: 28115752 DOI: 10.1007/s13197-016-2375-9] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/03/2016] [Accepted: 10/13/2016] [Indexed: 11/26/2022]
Abstract
In this study native starches as ingredients (corn, rice, wheat, tapioca and potato) were characterized for microstructure, physicochemical, functional and thermal properties, in vitro digestibility and glycemic index. There was a significant variation in the granule shape and size distribution of the starches. Particle size monomodal (corn, tapioca, potato) and bimodal (rice, wheat) distribution was observed amongst the starches. The potato starch showed the biggest size granules while the rice showed the smallest. The examined properties and nutritional characteristics of starches were significantly different. Thermal properties were studied using Differential Scanning Calorimeter (DSC). DSC results showed that the transition temperatures (58.8-78.7 °C) and enthalpies of gelatinization (2.3-8.2 J/g) of the starches appeared to be greatly influenced by microstructure and chemical composition (e.g. resistant starch). Nutritional properties such as slowly digestible starch and expected glycemic index values followed the order: rice > wheat > tapioca > corn > potato. In particular, the highest resistant starch was recorded for potato starch.
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Affiliation(s)
- Annalisa Romano
- Centre for Food Innovation and Development in the Food Industry, University of Naples Federico II, Via Università 100, 80055 Portici, Naples, Italy
| | - Alan Mackie
- Institute of Food Research, Norwich Research Park, Colney, Norwich, NR4 7UA UK
| | - Federica Farina
- Centre for Food Innovation and Development in the Food Industry, University of Naples Federico II, Via Università 100, 80055 Portici, Naples, Italy
| | - Maria Aponte
- Department of Agriculture, University of Naples Federico II, Via Università 100, 80055 Portici, Naples, Italy
| | - Fabrizio Sarghini
- Department of Agriculture, University of Naples Federico II, Via Università 100, 80055 Portici, Naples, Italy
| | - Paolo Masi
- Centre for Food Innovation and Development in the Food Industry, University of Naples Federico II, Via Università 100, 80055 Portici, Naples, Italy ; Department of Agriculture, University of Naples Federico II, Via Università 100, 80055 Portici, Naples, Italy
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Romano A, Giosafatto CVL, Di Pierro P, Romano R, Masi P, Mariniello L. Impact of transglutaminase treatment on properties and in vitro digestibility of white bean (Phaseolus vulgaris L.) flour. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.02.014] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Affiliation(s)
| | - P. Masi
- Instituto di Principi di Ingegneria Chimica University of Naples Naples, Italy
| | - L. Nicolais
- Instituto di Principi di Ingegneria Chimica University of Naples Naples, Italy
| | - M. Narkis
- Chemical Engineering Technion-City Haifa, Israel
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Macale L, Scialò G, Masi P, Rocco G, Stievano A, Vellone E, Alvaro R. Development of the Ethical Sensitivity Scale in Undergraduate Nursing Students. Prof Inferm 2016; 68:244-50. [PMID: 26752316 DOI: 10.7429/pi.2015.684244] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
AIMS The objectives of this study were first to develop a valid and reliable instrument that measured the sensitivity of Italian nursing undergraduates, and, second, to conduct an observational study in second- and third-year Italian nursing students to provide new insight into the efficacy of nursing ethics education to develop ethical sensitivity. METHODS A quantitative, descriptive, observational pilot study was conducted in two Italian universities. To investigate the students' sensitivity, a brand new scale entitled "Ethical sensitivity scale undergraduates nursing students" (ESS-UNS) was produced. Twenty items that referenced the principles of the Italian Nursing Code of Ethics were identified (2009). RESULTS The measured exploratory factorial analysis outlined a two-factor solution. Based on the semantics of the items, the first dimension was named "Ethical sensitivity as a positive attitude" and it was created to detect the perceptions and opinions of the students regarding good behaviours in nursing. The second dimension was named "Ethics sensitivity as a negative attitude" in virtue of the perceptions of the students regarding the behaviours considered ethically negative. CONCLUSIONS The added value of our study is in the verification that academic ethical education significantly increases students' awareness regarding the possible ethical violations observed and lived in during clinical training. This can help students understand and identify the ethical conflicts in relationship with their moral maturity.
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Affiliation(s)
- Loreana Macale
- PhD , RN, MSN Università degli Studi di Roma Tor Vergata. E-Mail:
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Sicignano A, Di Monaco R, Masi P, Cavella S. From raw material to dish: pasta quality step by step. J Sci Food Agric 2015; 95:2579-2587. [PMID: 25783568 DOI: 10.1002/jsfa.7176] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [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: 07/28/2014] [Revised: 03/11/2015] [Accepted: 03/13/2015] [Indexed: 06/04/2023]
Abstract
Pasta is a traditional Italian cereal-based food that is popular worldwide because of its convenience, versatility, sensory and nutritional value. The aim of this review is to present a step-by-step guide to facilitate the understanding of the most important events that can affect pasta characteristics, directing the reader to the appropriate production steps. Owing to its unique flavor, color, composition and rheological properties, durum wheat semolina is the best raw material for pasta production. Although pasta is traditionally made from only two ingredients, sensory quality and chemical/physical characteristics of the final product may vary greatly. Starting from the same ingredients, there are a lot of different events in each step of pasta production that can result in the development of varieties of pasta with different characteristics. In particular, numerous studies have demonstrated the importance of temperature and humidity conditions of the pasta drying operation as well as the significance of the choice of raw material and operating conditions on pasta quality.
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Affiliation(s)
- Angelo Sicignano
- Food Science and Agricultural Department, University of Naples - Federico II, Via Università 100, I-80055, Portici, NA, Italy
| | - Rossella Di Monaco
- Food Science and Agricultural Department, University of Naples - Federico II, Via Università 100, I-80055, Portici, NA, Italy
| | - Paolo Masi
- Food Science and Agricultural Department, University of Naples - Federico II, Via Università 100, I-80055, Portici, NA, Italy
| | - Silvana Cavella
- Food Science and Agricultural Department, University of Naples - Federico II, Via Università 100, I-80055, Portici, NA, Italy
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Romano A, Giosafatto CVL, Masi P, Mariniello L. Impact of dehulling on the physico-chemical properties and in vitro protein digestion of common beans (Phaseolus vulgaris L.). Food Funct 2015; 6:1345-51. [DOI: 10.1039/c5fo00021a] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The dehulling process improves bean flour nutritional functionality making beans more likely to be digested by infants.
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Affiliation(s)
- A. Romano
- Centre for Food Innovation and Development in the Food Industry
- University of Naples Federico II
- Portici (Naples)
- Italy
| | | | - P. Masi
- Centre for Food Innovation and Development in the Food Industry
- University of Naples Federico II
- Portici (Naples)
- Italy
- Department of Agriculture
| | - L. Mariniello
- Department of Chemical Sciences
- University of Naples Federico II
- Naples
- Italy
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Aponte M, Boscaino F, Sorrentino A, Coppola R, Masi P, Romano A. Effects of fermentation and rye flour on microstructure and volatile compounds of chestnut flour based sourdoughs. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.03.022] [Citation(s) in RCA: 31] [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: 11/28/2022]
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50
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Torrieri E, Pepe O, Ventorino V, Masi P, Cavella S. Effect of sourdough at different concentrations on quality and shelf life of bread. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.12.005] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [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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