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Mozzon M, Foligni R, Mannozzi C, Galdenzi F, Laurita R, Tappi S, Dalla Rosa M. Effect of plasma-activated water (PAW) soaking on the lipid oxidation of sardine (Sardina pilchardus) fillets. Food Res Int 2024; 176:113823. [PMID: 38163686 DOI: 10.1016/j.foodres.2023.113823] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 11/25/2023] [Accepted: 12/02/2023] [Indexed: 01/03/2024]
Abstract
The efficacy of plasma-activated water (PAW) as a chemical-free and environmentally friendly preservative has been documented for a variety of foods, but the onset of lipid oxidation induced by plasma-reactive species has been less extensively studied. In this work, global indices (peroxide value, UV specific absorbance) and direct analytical determinations of volatile and non-volatile oxidation products were performed on sardine lipids extracted from fish fillets immersed in PAW (treatments) and distilled water (controls) for 10-30 min. Evidence of PAW-induced lipid oxidation was provided by higher UV specific absorbances and higher levels of C5-C9 secondary volatile oxidation products in the treated samples. However, the degree of fatty acid oxidation was not sufficient to cause a significant reduction in nutritionally valuable eicosapentaenoic acid and docosahexaenoic acid. Twelve cholesterol oxidation products (COPs) were identified in the sardine lipids, but no significant differences in total COPs content were found between PAW processed and control samples.
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Affiliation(s)
- Massimo Mozzon
- Department of Agricultural, Food and Environmental Sciences (D3A), Università Politecnica delle Marche, Via Brecce Bianche 10, 60131 Ancona, Italy.
| | - Roberta Foligni
- Department of Agricultural, Food and Environmental Sciences (D3A), Università Politecnica delle Marche, Via Brecce Bianche 10, 60131 Ancona, Italy.
| | - Cinzia Mannozzi
- Scuola di Scienze del Farmaco e dei Prodotti della Salute, Università degli Studi di Camerino, Via Madonna delle Carceri, 9, 62032 Camerino, MC, Italy.
| | - Filippo Galdenzi
- Department of Agricultural, Food and Environmental Sciences (D3A), Università Politecnica delle Marche, Via Brecce Bianche 10, 60131 Ancona, Italy.
| | - Romolo Laurita
- Department of Industrial Engineering (DIN), University of Bologna, Via Terracini 24, 40131 Bologna, Italy; Interdepartmental Centre for Industrial Research Health Sciences and Technologies, University of Bologna, Via Zamboni 33, 40136 Bologna, Italy.
| | - Silvia Tappi
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; Interdepartmental Centre for Industrial Agrofood Research (CIRI Agrofood), University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy.
| | - Marco Dalla Rosa
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; Interdepartmental Centre for Industrial Agrofood Research (CIRI Agrofood), University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy.
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Antonelli G, Chiarello E, Picone G, Tappi S, Baldi G, Di Nunzio M, Mente E, Karapanagiotis S, Vasilaki P, Petracci M, Rocculi P, Bordoni A, Capozzi F. Toward Sustainable and Healthy Fish Products-The Role of Feeding and Preservation Techniques. Foods 2023; 12:2991. [PMID: 37627990 PMCID: PMC10453833 DOI: 10.3390/foods12162991] [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: 06/30/2023] [Revised: 08/01/2023] [Accepted: 08/04/2023] [Indexed: 08/27/2023] Open
Abstract
Fish is a fundamental component of the human diet, and in the near future the proportion of aquatic foods originating from aquaculture production is expected to increase to over 56%. The sustainable growth of the aquaculture sector involves the use of new sustainable raw materials as substitutes for traditional fishmeal and fish oil ingredients, but it is crucial that the substitution maintains the nutritional value of the fish meat. In addition, the preservation of the nutritional value should be a mandatory requirement of new technologies that extend the shelf life of fish. In this context, we evaluated the impact of a newly formulated feed and three preservation treatments (brine, pulsed electric field (PEF), and PEF plus brine) on the fatty acid composition and protein and lipid digestibility of sea bass fillets. In non-digested fillets, although slightly reduced by the newly formulated feed (standard = 2.49 ± 0.14; newly formulated = 2.03 ± 0.10) the n-3/n-6 PUFA ratio indicated good nutritional value. The preservation treatments did not modify the fatty acid content and profile of non-digested fillets. Conversely, protein and lipid digestibility were not affected by the different diets but were significantly reduced by brine, with or without PEF, while PEF alone had no effect. Overall, our results indicated that the newly formulated feed containing 50% less fishmeal is a good compromise between the sustainability and nutritional value of cultivated seabass, and PEF is a promising preservation technology deserving of further study.
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Affiliation(s)
- Giorgia Antonelli
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (G.A.); (E.C.); (G.P.); (S.T.); (G.B.); (M.P.); (P.R.); (F.C.)
| | - Elena Chiarello
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (G.A.); (E.C.); (G.P.); (S.T.); (G.B.); (M.P.); (P.R.); (F.C.)
| | - Gianfranco Picone
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (G.A.); (E.C.); (G.P.); (S.T.); (G.B.); (M.P.); (P.R.); (F.C.)
| | - Silvia Tappi
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (G.A.); (E.C.); (G.P.); (S.T.); (G.B.); (M.P.); (P.R.); (F.C.)
| | - Giulia Baldi
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (G.A.); (E.C.); (G.P.); (S.T.); (G.B.); (M.P.); (P.R.); (F.C.)
| | - Mattia Di Nunzio
- Department of Food, Environmental and Nutritional Sciences (Defens), University of Milan, Via Celoria 2, 20133 Milan, Italy;
| | - Eleni Mente
- Laboratory of Ichthyology-Culture and Pathology of Aquatic Animals, School of Veterinary Medicine, Aristotle University of Thessaloniki, GR-54124 Thessaloniki, Greece;
| | | | | | - Massimiliano Petracci
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (G.A.); (E.C.); (G.P.); (S.T.); (G.B.); (M.P.); (P.R.); (F.C.)
- Interdepartmental Centre for Industrial Agri-Food Research (CIRI), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
| | - Pietro Rocculi
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (G.A.); (E.C.); (G.P.); (S.T.); (G.B.); (M.P.); (P.R.); (F.C.)
- Interdepartmental Centre for Industrial Agri-Food Research (CIRI), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
| | - Alessandra Bordoni
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (G.A.); (E.C.); (G.P.); (S.T.); (G.B.); (M.P.); (P.R.); (F.C.)
- Interdepartmental Centre for Industrial Agri-Food Research (CIRI), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
| | - Francesco Capozzi
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (G.A.); (E.C.); (G.P.); (S.T.); (G.B.); (M.P.); (P.R.); (F.C.)
- Interdepartmental Centre for Industrial Agri-Food Research (CIRI), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
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Nowacka M, Trusinska M, Chraniuk P, Drudi F, Lukasiewicz J, Nguyen NP, Przybyszewska A, Pobiega K, Tappi S, Tylewicz U, Rybak K, Wiktor A. Developments in Plant Proteins Production for Meat and Fish Analogues. Molecules 2023; 28:molecules28072966. [PMID: 37049729 PMCID: PMC10095742 DOI: 10.3390/molecules28072966] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Revised: 03/25/2023] [Accepted: 03/25/2023] [Indexed: 03/29/2023] Open
Abstract
In recent years, there have been significant developments in plant proteins production for meat and fish analogues. Some of the key developments include the use of new plant protein sources such as soy, legumes, grains, potatoes, and seaweed, as well as insect proteins, leaf proteins, mushrooms, and microbial proteins. Furthermore, to improve the technological and functional properties of plant proteins, they can be subjected to traditional and unconventional treatments such as chemical (glycosylation, deamidation, phosphorylation, and acylation), physical (pulsed electric fields, ultrasound, high hydrostatic pressure, dynamic high-pressure treatment, and cold plasma), and biological (fermentation and enzymatic modification). To obtain the high quality and the desired texture of the food product, other ingredients besides proteins, such as water, fat, flavors, binders, dyes, vitamins, minerals, and antioxidants, also have to be used. The final product can be significantly influenced by the matrix composition, variety of ingredients, and water content, with the type of ingredients playing a role in either enhancing or constraining the desired texture of the food. There are several types of technologies used for meat and fish analogues production, including extrusion, shear cell technology, spinning, 3D printing, and others. Overall, the technologies used for meat and fish analogues production are constantly evolving as new innovations are developed and existing methods are improved. These developments have led to the creation of plant-based products that have a similar texture, taste, and nutritional profile to meat and fish, making them more appealing to consumers seeking alternatives to animal-based products.
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Piana ML, Cianciabella M, Daniele GM, Badiani A, Rocculi P, Tappi S, Gatti E, Marcazzan GL, Magli M, Medoro C, Predieri S. Influence of the Physical State of Two Monofloral Honeys on Sensory Properties and Consumer Satisfaction. Foods 2023; 12:foods12050986. [PMID: 36900503 PMCID: PMC10000918 DOI: 10.3390/foods12050986] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2023] [Revised: 02/23/2023] [Accepted: 02/24/2023] [Indexed: 03/03/2023] Open
Abstract
Honey is a worldwide known and appreciated food product. Its appreciation by consumers is due to both its nutritional properties and the extremely reduced processing. The floral origin, color, aroma and taste are key factors in determining the quality of honey. Nevertheless, rheological properties, as crystallization rate, play a fundamental role in the perceived overall quality. Indeed, crystallized honey is often considered of poor quality by consumers, but a fine-grained or creamy texture is becoming interesting from the producers' side. The purpose of this study was to investigate textural and aromatic properties and consumers' perception and acceptance of two monofloral honeys that were differently crystallized. Liquid and creamy samples were obtained from crystallized samples. Physico-chemical, descriptive and dynamic sensory analysis, as well as consumer and CATA tests, were conducted on the three honey textures. The physico-chemical analysis well-discriminated the crystallization levels and evidenced that, although the honey variety was different, the textural properties of the creamy samples are very similar. Crystallization was shown to affect the honey sensory perceptions: liquid samples were sweeter, but less aromatic. Consumer tests allowed the validation of panel data and confirmed consumers' higher appreciation for liquid and creamy honey.
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Affiliation(s)
- Maria Lucia Piana
- Piana Ricerca e Consulenza, Castel San Pietro Terme (BO), 40024 Bologna, Italy
| | - Marta Cianciabella
- IBE-Institute of BioEconomy, CNR, Via Gobetti, 101, 40129 Bologna, Italy
| | | | - Anna Badiani
- Veterinary Medical Sciences Department, University of Bologna, 40126 Bologna, Italy
| | - Pietro Rocculi
- Agricultural and Food Sciences Department, University of Bologna, 40126 Bologna, Italy
| | - Silvia Tappi
- Agricultural and Food Sciences Department, University of Bologna, 40126 Bologna, Italy
| | - Edoardo Gatti
- IBE-Institute of BioEconomy, CNR, Via Gobetti, 101, 40129 Bologna, Italy
| | - Gian Luigi Marcazzan
- CREA Council for Agricultural Research and Economics, Agriculture and Environment Research Center, 40128 Bologna, Italy
| | - Massimiliano Magli
- IBE-Institute of BioEconomy, CNR, Via Gobetti, 101, 40129 Bologna, Italy
| | - Chiara Medoro
- IBE-Institute of BioEconomy, CNR, Via Gobetti, 101, 40129 Bologna, Italy
- Correspondence:
| | - Stefano Predieri
- IBE-Institute of BioEconomy, CNR, Via Gobetti, 101, 40129 Bologna, Italy
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5
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De Aguiar Saldanha Pinheiro AC, Martí-Quijal FJ, Barba FJ, Benítez-González AM, Meléndez-Martínez AJ, Castagnini JM, Tappi S, Rocculi P. Pulsed Electric Fields (PEF) and Accelerated Solvent Extraction (ASE) for Valorization of Red ( Aristeus antennatus) and Camarote ( Melicertus kerathurus) Shrimp Side Streams: Antioxidant and HPLC Evaluation of the Carotenoid Astaxanthin Recovery. Antioxidants (Basel) 2023; 12:antiox12020406. [PMID: 36829965 PMCID: PMC9951945 DOI: 10.3390/antiox12020406] [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: 01/03/2023] [Revised: 02/01/2023] [Accepted: 02/03/2023] [Indexed: 02/11/2023] Open
Abstract
Shrimp side streams represent an important natural source of astaxanthin. Optimization of the astaxanthin extraction process from shrimp side streams is of great importance for the valorization of crustacean side streams and the development of astaxanthin-related products. The combined and independent effects of two innovative extraction technologies (pulsed electric fields (PEFs) and accelerated solvent extraction (ASE)) alone and/or combined in a sequential step, using two different solvents on astaxanthin extraction from two shrimp species, were evaluated. Astaxanthin content in the extracts of shrimp side streams was determined by both spectrophotometric and HPLC assays, being the determination of the carotenoid profiles performed by HPLC analysis. Compared to a solvent extraction control procedure, the astaxanthin content was increased after ASE and PEF treatments, for both shrimp species, independently of the solvent used. The highest recovery (585.90 µg/g) was obtained for the species A. antennatus, with the solvent DMSO when PEF and ASE were combined, while the increase in antioxidant capacity varied depending on the solvent used. HPLC analysis of the samples revealed the presence of unesterified (all-E) astaxanthin, four unesterified Z isomers of astaxanthin and many unresolved astaxanthin esters. Both technologies are useful tools to recover antioxidant valuable carotenoids such as astaxanthin from shrimp side streams.
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Affiliation(s)
| | - Francisco J. Martí-Quijal
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, Burjassot, 46100 València, Spain
| | - Francisco J. Barba
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, Burjassot, 46100 València, Spain
- Correspondence: (F.J.B.); (A.J.M.-M.)
| | - Ana M. Benítez-González
- Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain
| | - Antonio J. Meléndez-Martínez
- Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain
- Correspondence: (F.J.B.); (A.J.M.-M.)
| | - Juan Manuel Castagnini
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, Burjassot, 46100 València, Spain
| | - Silvia Tappi
- Department of Agricultural and Food Science, Campus of Food Science, Alma Mater Studiorum, University of Bologna, 47521 Cesena, Italy
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Via Quinto Bucci, 336, 47521 Cesena, Italy
| | - Pietro Rocculi
- Department of Agricultural and Food Science, Campus of Food Science, Alma Mater Studiorum, University of Bologna, 47521 Cesena, Italy
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Via Quinto Bucci, 336, 47521 Cesena, Italy
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Lan Q, Tappi S, Braschi G, Picone G, Rocculi P, Laghi L. Effect of High Hydrostatic Pressure on the Metabolite Profile of Striped Prawn ( Melicertus kerathurus) during Chilled Storage. Foods 2022; 11:foods11223677. [PMID: 36429269 PMCID: PMC9689486 DOI: 10.3390/foods11223677] [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: 10/16/2022] [Revised: 11/06/2022] [Accepted: 11/14/2022] [Indexed: 11/18/2022] Open
Abstract
A variety of metabolites contribute to the freshness and taste characteristics of seafood. This study investigated the effects of high hydrostatic pressure (HHP; 400, 500, and 600 MPa) for 10 min) on the metabolome of striped prawn during chilled storage, in relation to microorganisms' development. All treated samples showed lower viable counts throughout storage compared to the untreated counterparts. The limit of acceptability from a microbiological point of view was extended from 9 to as many as 35 days by 600 MPa treatment. Metabolites were quantified by 1H-NMR through a targeted-untargeted metabolomic approach. Molecules linked to nucleotides' degradation and amines' anabolism suggested an overall freshness improvement granted by HHP. Notably, putrescine and cadaverine were detected only in untreated prawn samples, suggesting the inactivation of degradative enzymes by HHP. The concentration of molecules that influence umami perception was significantly elevated by HHP, while in untreated samples, the concentration of molecules contributing to a sour taste gradually increased during storage. As metabolomics was applied in its untargeted form, it allowed us to follow the overall set of metabolites related to HHP processing and storage, thus providing novel insights into the freshness and taste quality of striped prawn as affected by high hydrostatic pressure.
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Affiliation(s)
- Qiuyu Lan
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, 47521 Cesena, Italy
| | - Silvia Tappi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, 47521 Cesena, Italy
| | - Giacomo Braschi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, 47521 Cesena, Italy
| | - Gianfranco Picone
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, 47521 Cesena, Italy
| | - Pietro Rocculi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, 47521 Cesena, Italy
- Interdepartmental Centre for Industrial Agrofood Research, Alma Mater Studiorum, University of Bologna, 47521 Cesena, Italy
| | - Luca Laghi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, 47521 Cesena, Italy
- Interdepartmental Centre for Industrial Agrofood Research, Alma Mater Studiorum, University of Bologna, 47521 Cesena, Italy
- Correspondence: ; Tel.: +39-0547-338-105
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Molina-Hernandez JB, Capelli F, Laurita R, Tappi S, Laika J, Gioia L, Valbonetti L, Chaves-López C. A comparative study on the antifungal efficacy of cold atmospheric plasma at low and high surface density on Aspergillus chevalieri and mechanisms of action. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103194] [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: 11/05/2022]
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Molina-Hernandez JB, Tappi S, Gherardi M, de Flaviis R, Laika J, Peralta-Ruiz YY, Paparella A, Chaves-López C. Cold Atmospheric plasma treatment trigger changes in sun-dried tomatoes mycobiota by modifying the spore surface structure and hydrophobicity. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109453] [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: 11/04/2022]
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Genovese J, Tappi S, Tylewicz U, D'Elia F, De Aguiar Saldanha Pinheiro AC, Rocculi P. Dry-salted cod (Gadus morhua) rehydration assisted by pulsed electric fields: modelling of mass transfer kinetics. J Sci Food Agric 2022; 102:4961-4965. [PMID: 35244938 PMCID: PMC9542847 DOI: 10.1002/jsfa.11852] [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] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/08/2021] [Revised: 01/31/2022] [Accepted: 03/04/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Dry-salted cod (Gadus morhua) must be rehydrated before consumption and this step can take up to 5 days. Desalting of cod on an industrial scale poses many problems, mainly related to the long processing times and the quality of the final product. For this reason, many researchers have focused on finding new desalting methods to improve mass transfer. The application of pulsed electric fields (PEF) has been proposed as an alternative method for improving mass transfer in many food processes. However, there is no previous literature on the use of PEF to improve animal tissue rehydration. Therefore, the present study aimed to investigate the influence of two PEF pre-treatments [PEF (1) 500 V cm-1 and PEF (2) 1000 V cm-1 ] on mass transport kinetics during the rehydration process of salted cod. The rehydration process was carried out under static conditions for 6 days, immersing dry-salted cod samples in tap water (5 ± 0.5 °C). RESULTS The results show that the use of PEF technology increases the rate of the rehydration process of dry-salted cod and influences the redistribution of salt. In general, the samples pre-treated with PEF showed higher weight gain and lower salt loss than the control samples during the rehydration process. CONCLUSION The application of PEF prior to rehydration of salted cod samples could be of interest to the food industry as a result of a higher process yield (higher weight gain) and the possibility to reduce the water renewal because less NaCl is lost in the wastewater. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Jessica Genovese
- Department of Agricultural and Food Sciences, Alma Mater StudiorumUniversity of BolognaCesenaItaly
| | - Silvia Tappi
- Department of Agricultural and Food Sciences, Alma Mater StudiorumUniversity of BolognaCesenaItaly
| | - Urszula Tylewicz
- Department of Agricultural and Food Sciences, Alma Mater StudiorumUniversity of BolognaCesenaItaly
- Interdepartmental Centre for Agri‐Food Industrial Research, Alma Mater StudiorumUniversity of BolognaCesenaItaly
| | - Fabio D'Elia
- Department of Agricultural and Food Sciences, Alma Mater StudiorumUniversity of BolognaCesenaItaly
| | | | - Pietro Rocculi
- Department of Agricultural and Food Sciences, Alma Mater StudiorumUniversity of BolognaCesenaItaly
- Interdepartmental Centre for Agri‐Food Industrial Research, Alma Mater StudiorumUniversity of BolognaCesenaItaly
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Schouten MA, Fryganas C, Tappi S, Romani S, Fogliano V. The use of kidney bean flour with intact cell walls reduces the formation of acrylamide in biscuits. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109054] [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: 11/04/2022]
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12
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Tappi S, Velickova E, Mannozzi C, Tylewicz U, Laghi L, Rocculi P. Multi-Analytical Approach to Study Fresh-Cut Apples Vacuum Impregnated with Different Solutions. Foods 2022; 11:foods11030488. [PMID: 35159638 PMCID: PMC8833967 DOI: 10.3390/foods11030488] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 01/30/2022] [Accepted: 02/03/2022] [Indexed: 02/04/2023] Open
Abstract
The aim of this study was to evaluate the effect of different solutions for vacuum impregnation (VI) of fresh-cut (FC) apples through an innovative multi-analytical approach. In particular, the individual and synergistic effects of ascorbic acid and calcium lactate on the preservation of freshness of FC apples was assessed through color, texture, microscopy, isothermal calorimetry, and time-domain nuclear magnetic resonance (TD-NMR) evaluations. The analysis was performed immediately after VI and after 24 h of refrigerated storage. The obtained results showed a good preservation of color and higher firmness in the impregnated samples. Concerning the metabolic heat production, a decrease following the VI treatment was observed, especially when the combined solution was used for the impregnation. The TD-NMR studies showed higher changes in terms of signal intensity and transversal relaxation time T2 after 24 h of storage, evidencing the meta-stability of the plant material for its dynamic tissue nature, and the dewatering/impregnation processes evolution until the achievement of dynamic equilibrium.
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Affiliation(s)
- Silvia Tappi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—University of Bologna, Piazza Goidanich, 60, 47521 Cesena, Italy; (S.T.); (L.L.); (P.R.)
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum—University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy
| | - Elena Velickova
- Department of Food Technology and Biotechnology, Faculty of Technology and Metallurgy, University SS Cyril and Methodius, 1000 Skopje, North Macedonia
- Correspondence: (E.V.); (U.T.)
| | - Cinzia Mannozzi
- Department of Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche 10, 60131 Ancona, Italy;
| | - Urszula Tylewicz
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—University of Bologna, Piazza Goidanich, 60, 47521 Cesena, Italy; (S.T.); (L.L.); (P.R.)
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum—University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy
- Correspondence: (E.V.); (U.T.)
| | - Luca Laghi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—University of Bologna, Piazza Goidanich, 60, 47521 Cesena, Italy; (S.T.); (L.L.); (P.R.)
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum—University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy
| | - Pietro Rocculi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—University of Bologna, Piazza Goidanich, 60, 47521 Cesena, Italy; (S.T.); (L.L.); (P.R.)
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum—University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy
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13
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Schouten MA, Tappi S, Rocculi P, Romani S. Mitigation Strategies to Reduce Acrylamide in Cookies: Effect of Formulation. Food Reviews International 2022. [DOI: 10.1080/87559129.2021.2023171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Maria Alessia Schouten
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Cesena, Italy
| | - Silvia Tappi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Cesena, Italy
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Cesena, Italy
| | - Pietro Rocculi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Cesena, Italy
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Cesena, Italy
| | - Santina Romani
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Cesena, Italy
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Cesena, Italy
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14
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Foligni R, Mannozzi C, Ismaiel L, Capelli F, Laurita R, Tappi S, Dalla Rosa M, Mozzon M. Impact of Cold Atmospheric Plasma (CAP) Treatments on the Oxidation of Pistachio Kernel Lipids. Foods 2022; 11:foods11030419. [PMID: 35159569 PMCID: PMC8834114 DOI: 10.3390/foods11030419] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 01/18/2022] [Accepted: 01/22/2022] [Indexed: 02/04/2023] Open
Abstract
Cold atmospheric plasma (CAP) is a non-thermal technology that could be applied for food decontamination from both biological (microorganisms) and chemical (pesticides, food allergens, mycotoxins) contaminants, thanks to the production of reactive species (RS). However, RS could also promote the onset and the progress of food lipid oxidation, which may limit the quality and acceptability of the final products. The aim of this work was to assess the oxidation degree of pistachio kernels after treatment in a surface dielectric barrier discharge (SDBD). Two different operative conditions for CAP generation were investigated, resulting in the production of high (800 ppm) or low (300 ppm) concentrations of ozone. Limited amounts of hydroperoxides (3.00–4.22 mEq O2/kg), thiobarbituric acid reactive substances (TBARS, 0.072–0.600 mg TEP/g oil), and phytosterol oxidation products (POPs, 14.43–17.20 μg/g) were observed in lipids of both control and plasma processed pistachios. Plasma treatments did not significantly affect the total fatty acid composition and the amounts of identified unsaponifiable matter constituents (4-desmethylsterols, 4,4-dimethylsterols, 4-methylsterols), except for an unexpected significant increase of γ-tocopherol content in extracted oils. These findings contribute to gaining further knowledge for the scale-up of CAP technology to industrial processing.
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Affiliation(s)
- Roberta Foligni
- Department of Agricultural, Food and Environmental Sciences (D3A), Università Politecnica delle Marche, Via Brecce Bianche 10, 60131 Ancona, Italy; (R.F.); (L.I.)
| | - Cinzia Mannozzi
- Department of Agricultural, Food and Environmental Sciences (D3A), Università Politecnica delle Marche, Via Brecce Bianche 10, 60131 Ancona, Italy; (R.F.); (L.I.)
- Correspondence: (C.M.); (M.M.); Tel.: +39-071-2204010 (C.M.); Tel.: +39-071-2204926 (M.M.)
| | - Lama Ismaiel
- Department of Agricultural, Food and Environmental Sciences (D3A), Università Politecnica delle Marche, Via Brecce Bianche 10, 60131 Ancona, Italy; (R.F.); (L.I.)
| | - Filippo Capelli
- Department of Industrial Engineering (DIN), University of Bologna, Via Terracini 24, 40131 Bologna, Italy; (F.C.); (R.L.)
- AlmaPlasma s.r.l., Viale G. Fanin 48, 40127 Bologna, Italy
| | - Romolo Laurita
- Department of Industrial Engineering (DIN), University of Bologna, Via Terracini 24, 40131 Bologna, Italy; (F.C.); (R.L.)
- Interdepartmental Centre for Industrial Research Health Sciences and Technologies, Alma Mater Studiorum-University of Bologna, Via Zamboni 33, 40136 Bologna, Italy
| | - Silvia Tappi
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (S.T.); (M.D.R.)
- Interdepartmental Centre for Industrial Agrofood Research (CIRI Agrofood), University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy
| | - Marco Dalla Rosa
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (S.T.); (M.D.R.)
- Interdepartmental Centre for Industrial Agrofood Research (CIRI Agrofood), University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy
| | - Massimo Mozzon
- Department of Agricultural, Food and Environmental Sciences (D3A), Università Politecnica delle Marche, Via Brecce Bianche 10, 60131 Ancona, Italy; (R.F.); (L.I.)
- Correspondence: (C.M.); (M.M.); Tel.: +39-071-2204010 (C.M.); Tel.: +39-071-2204926 (M.M.)
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15
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Molina-Hernandez JB, Laika J, Peralta-Ruiz Y, Palivala VK, Tappi S, Cappelli F, Ricci A, Neri L, Chaves-López C. Influence of Atmospheric Cold Plasma Exposure on Naturally Present Fungal Spores and Physicochemical Characteristics of Sundried Tomatoes ( Solanum lycopersicum L.). Foods 2022; 11:210. [PMID: 35053942 PMCID: PMC8774998 DOI: 10.3390/foods11020210] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Revised: 12/31/2021] [Accepted: 01/02/2022] [Indexed: 01/27/2023] Open
Abstract
This research aimed to evaluate the impact of atmospheric cold plasma (ACP) treatment on the fungal spores naturally present in sundried tomatoes, as well as their influence on the physico-chemical properties and antioxidant activity. ACP was performed with a Surface Dielectric Barrier Discharge (SDBD), applying 6 kV at 23 kHz and exposure times up to 30 min. The results showed a significant reduction of mesophilic aerobic bacteria population and of filamentous fungi after the longer ACP exposure. In particular, the effect of the treatment was assessed on Aspergillus rugulovalvus (as sensible strain) and Aspergillus niger (as resistant strain). The germination of the spores was observed to be reliant on the species, with nearly 88% and 32% of non-germinated spores for A. rugulovalvus and A. niger, respectively. Fluorescence probes revealed that ACP affects spore viability promoting strong damage to the wall and cellular membrane. For the first time, the sporicidal effect of ACP against A. rugulovalvus is reported. Physicochemical parameters of sundried tomatoes such as pH and water activity (aw) were not affected by the ACP treatment; on the contrary, the antioxidant activity was not affected while the lycopene content was significantly increased with the increase in ACP exposure time (p ≤ 0.05) probably due to increased extractability.
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Affiliation(s)
- Junior Bernardo Molina-Hernandez
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (J.B.M.-H.); (J.L.); (Y.P.-R.); (V.K.P.); (A.R.); (L.N.)
| | - Jessica Laika
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (J.B.M.-H.); (J.L.); (Y.P.-R.); (V.K.P.); (A.R.); (L.N.)
| | - Yeimmy Peralta-Ruiz
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (J.B.M.-H.); (J.L.); (Y.P.-R.); (V.K.P.); (A.R.); (L.N.)
- Programa de Ingeniería Agroindustrial, Facultad de Ingeniería, Universidad del Atlántico, Carrera 30 Número 8-49, Puerto Colombia 081008, Colombia
| | - Vinay Kumar Palivala
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (J.B.M.-H.); (J.L.); (Y.P.-R.); (V.K.P.); (A.R.); (L.N.)
| | - Silvia Tappi
- Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy;
- Inter-Departmental Centre for Agri-Food Industrial Research, University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy
| | | | - Antonella Ricci
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (J.B.M.-H.); (J.L.); (Y.P.-R.); (V.K.P.); (A.R.); (L.N.)
| | - Lilia Neri
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (J.B.M.-H.); (J.L.); (Y.P.-R.); (V.K.P.); (A.R.); (L.N.)
| | - Clemencia Chaves-López
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (J.B.M.-H.); (J.L.); (Y.P.-R.); (V.K.P.); (A.R.); (L.N.)
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16
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Schouten MA, Tappi S, Glicerina V, Rocculi P, Angeloni S, Cortese M, Caprioli G, Vittori S, Romani S. Formation of acrylamide in biscuits during baking under different heat transfer conditions. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112541] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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17
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Dadan M, Tylewicz U, Tappi S, Rybak K, Witrowa-Rajchert D, Dalla Rosa M. Effect of Ultrasound, Steaming, and Dipping on Bioactive Compound Contents and Antioxidant Capacity of Basil and Parsley. POL J FOOD NUTR SCI 2021. [DOI: 10.31883/pjfns/141430] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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18
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De Aguiar Saldanha Pinheiro AC, Martí-Quijal FJ, Barba FJ, Tappi S, Rocculi P. Innovative Non-Thermal Technologies for Recovery and Valorization of Value-Added Products from Crustacean Processing By-Products-An Opportunity for a Circular Economy Approach. Foods 2021; 10:foods10092030. [PMID: 34574140 PMCID: PMC8465042 DOI: 10.3390/foods10092030] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 08/19/2021] [Accepted: 08/25/2021] [Indexed: 11/25/2022] Open
Abstract
The crustacean processing industry has experienced significant growth over recent decades resulting in the production of a great number of by-products. Crustacean by-products contain several valuable components such as proteins, lipids, and carotenoids, especially astaxanthin and chitin. When isolated, these valuable compounds are characterized by bioactivities such as anti-microbial, antioxidant, and anti-cancer ones, and that could be used as nutraceutical ingredients or additives in the food, pharmaceutical, and cosmetic industries. Different innovative non-thermal technologies have appeared as promising, safe, and efficient tools to recover these valuable compounds. This review aims at providing a summary of the main compounds that can be extracted from crustacean by-products, and of the results obtained by applying the main innovative non-thermal processes for recovering such high-value products. Moreover, from the perspective of the circular economy approach, specific case studies on some current applications of the recovered compounds in the seafood industry are presented. The extraction of valuable components from crustacean by-products, combined with the development of novel technological strategies aimed at their recovery and purification, will allow for important results related to the long-term sustainability of the seafood industry to be obtained. Furthermore, the reuse of extracted components in seafood products is an interesting strategy to increase the value of the seafood sector overall. However, to date, there are limited industrial applications for this promising approach.
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Affiliation(s)
- Ana Cristina De Aguiar Saldanha Pinheiro
- Department of Agricultural and Food Science, Campus of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich, 60, 47522 Cesena, FC, Italy; (A.C.D.A.S.P.); (S.T.); (P.R.)
| | - Francisco J. Martí-Quijal
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain;
| | - Francisco J. Barba
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain;
- Correspondence: ; Tel.: +34-963544972
| | - Silvia Tappi
- Department of Agricultural and Food Science, Campus of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich, 60, 47522 Cesena, FC, Italy; (A.C.D.A.S.P.); (S.T.); (P.R.)
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Via Quinto Bucci, 336, 47521 Cesena, FC, Italy
| | - Pietro Rocculi
- Department of Agricultural and Food Science, Campus of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich, 60, 47522 Cesena, FC, Italy; (A.C.D.A.S.P.); (S.T.); (P.R.)
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Via Quinto Bucci, 336, 47521 Cesena, FC, Italy
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19
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Aguiar Saldanha Pinheiro AC, Tappi S, Patrignani F, Lanciotti R, Romani S, Rocculi P. Effects of novel modified atmosphere packaging on lipid quality and stability of sardine (
Sardina pilchardus
) fillets. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14747] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Silvia Tappi
- Department of Agricultural and Food Science Alma Mater Studiorum, University of Bologna Campus of Food Science, Piazza Goidanich 60 Cesena FC Italy
- Interdepartmental Centre for Agri‐Food Industrial Research Alma Mater Studiorum, University of Bologna Via Quinto Bucci 336 Cesena FC Italy
| | - Francesca Patrignani
- Department of Agricultural and Food Science Alma Mater Studiorum, University of Bologna Campus of Food Science, Piazza Goidanich 60 Cesena FC Italy
- Interdepartmental Centre for Agri‐Food Industrial Research Alma Mater Studiorum, University of Bologna Via Quinto Bucci 336 Cesena FC Italy
| | - Rosalba Lanciotti
- Department of Agricultural and Food Science Alma Mater Studiorum, University of Bologna Campus of Food Science, Piazza Goidanich 60 Cesena FC Italy
- Interdepartmental Centre for Agri‐Food Industrial Research Alma Mater Studiorum, University of Bologna Via Quinto Bucci 336 Cesena FC Italy
| | - Santina Romani
- Department of Agricultural and Food Science Alma Mater Studiorum, University of Bologna Campus of Food Science, Piazza Goidanich 60 Cesena FC Italy
- Interdepartmental Centre for Agri‐Food Industrial Research Alma Mater Studiorum, University of Bologna Via Quinto Bucci 336 Cesena FC Italy
| | - Pietro Rocculi
- Department of Agricultural and Food Science Alma Mater Studiorum, University of Bologna Campus of Food Science, Piazza Goidanich 60 Cesena FC Italy
- Interdepartmental Centre for Agri‐Food Industrial Research Alma Mater Studiorum, University of Bologna Via Quinto Bucci 336 Cesena FC Italy
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20
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Schouten MA, Genovese J, Tappi S, Di Francesco A, Baraldi E, Cortese M, Caprioli G, Angeloni S, Vittori S, Rocculi P, Romani S. Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102397] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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21
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Soglia F, Silva AK, Tappi S, Lião LM, Rocculi P, Laghi L, Petracci M. Gaping of pectoralis minor muscles: magnitude and characterization of an emerging quality issue in broilers. Poult Sci 2020; 98:6194-6204. [PMID: 31347671 DOI: 10.3382/ps/pez418] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2019] [Accepted: 07/04/2019] [Indexed: 11/20/2022] Open
Abstract
Recently, a certain number of broiler abattoirs located in different Countries around the World have signaled an emerging quality issue termed "gaping" because of the separation of the fiber bundles affecting the external portion of the bipinnate pectoralis minor muscle. Thus, after defining the criteria to classify the muscles as Normal (NORM), Moderate (MOD), or Severe (SEV) cases, the incidence of gaping under commercial conditions was assessed on a total of 8,600 P. minor obtained from broiler chickens belonging to 43 flocks during a 6-mo period. Then, a total of 180 P. minor were selected based on previously defined criteria to evaluate the main quality traits (pH, color, water-holding/-binding capacity and tenderness), proximate composition, water mobility, and thermal properties as well as metabolic profile through 1H-Nuclear Magnetic Resonance spectroscopy. The average incidence of gaping defect was found to be 16.8% (8.8 and 8.0% MOD and SEV cases, respectively). As for the main quality traits, a reduction in ultimate pH was observed as the severity of the gaping defect increased, with SEV muscles displaying significantly lower values in comparison with NORM (5.96 vs. 6.02; P < 0.01), while MOD showed intermediate values (5.99). Concurrently, if compared with their NORM counterpart, MOD and SEV exhibited higher lightness (53.6 and 54.2 vs. 51.8; P < 0.01) coupled with higher (P < 0.05) cooking losses and longer (P < 0.05) transversal relaxation time of extra-myofibrillar water fraction. Overall, no significant differences were found concerning proximate composition and thermal properties. With regard to the metabolic profile, a significantly lower (P < 0.001) glutamine concentration was found in MOD and SEV muscles that, concurrently, revealed significant (P < 0.05) variations in the metabolites involved in energy-generating pathways. Overall, these findings evidenced that the gaping defect affecting broilers' P. minor muscles have strong similarities with the pale-soft-exudative condition previously described in poultry and likely results from the biochemical processes taking place during the post-mortem conversion of muscle to meat.
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Affiliation(s)
- F Soglia
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
| | - A K Silva
- Federal University of Goiás, Chemical Institute, NMR Laboratory, Esperança Avenue, Samambaia Campus, 74690-900 Goiânia-GO, Brazil
| | - S Tappi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy.,Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Via Quinto Bucci 336, 47521 Cesena (FC), Italy
| | - L M Lião
- Federal University of Goiás, Chemical Institute, NMR Laboratory, Esperança Avenue, Samambaia Campus, 74690-900 Goiânia-GO, Brazil
| | - P Rocculi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy.,Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Via Quinto Bucci 336, 47521 Cesena (FC), Italy
| | - L Laghi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy.,Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Via Quinto Bucci 336, 47521 Cesena (FC), Italy
| | - M Petracci
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy.,Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Via Quinto Bucci 336, 47521 Cesena (FC), Italy
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Abstract
It is widely known that acrylamide, present in some different heat-treated foods, is an important toxic compound to humans. Coffee beverage is one of the most important sources of acrylamide, because the raw bean contains the reaction substrates and it is processed at very high temperature during roasting. Due to its high consumption all over the world, it is necessary to find applicable solutions to decrease the concentration of this undesired Maillard reaction product.The present review summarizes the advance made in understanding the acrylamide formation and describes the potential acrylamide reduction strategies along all coffee production steps, from raw material to coffee brew preparation with a dominant focus on roasting stage.Currently, it is quite established that the selection of the highest quality Arabica green coffee variety, high roasting thermal input and shortest brewing techniques lead to low final acrylamide levels. There are also few innovative interventions proposed for acrylamide control in coffee such as enzymatic treatments of raw material, vacuum or steam roasting, roasted beans supercritical fluid extraction, final beverage treatments like yeast fermentation and amino acids/additive additions. However, for these strategies the impact on the desired sensorial and nutritional coffee brew properties must be evaluated and some proposed procedures are still difficult to be applied at real industrial scale. Furthermore, in-depth studies are needed in order to find appropriate and practical solutions for acrylamide mitigation in coffee with a holistic risk/benefit approach.
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Affiliation(s)
- Maria Alessia Schouten
- Department of Agricultural and Food Science, Campus of Food Science, Alma Mater Studiorum, University of Bologna, Cesena, Italy
| | - Silvia Tappi
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Cesena, Italy
| | - Santina Romani
- Department of Agricultural and Food Science, Campus of Food Science, Alma Mater Studiorum, University of Bologna, Cesena, Italy.,Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Cesena, Italy
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23
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Luo W, Tappi S, Patrignani F, Romani S, Lanciotti R, Rocculi P. Essential rosemary oil enrichment of minimally processed potatoes by vacuum-impregnation. J Food Sci Technol 2019; 56:4404-4416. [PMID: 31686672 DOI: 10.1007/s13197-019-03935-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/01/2019] [Accepted: 07/08/2019] [Indexed: 10/26/2022]
Abstract
Vacuum impregnation (VI) has been recognized as a promising tool for the introduction of solutes into the internal structure of some porous food products. The enrichment of minimally processed potatoes with aromatic compounds could represent an interesting method for product innovation. This study was aimed at applying VI with rosemary essential oil on a minimally processed potato product in order to obtain an innovative fresh-cut potato product, and to evaluate its influence on the physico-chemical, sensorial and microbiological properties of potato sticks during refrigerated storage and after frying. A pressure of 60 mbar was applied for 30 min followed by a relaxation time at atmospheric pressure of 30 min to potato sticks immersed in rosemary oil solutions in concentration between 0 and 12%. Prepared samples were packed and stored at 4 °C for 14 days. Analytical determinations were carried out on the fresh and fried product. The weight gain of potatoes promoted by VI was in the range of 6-14%, depending on the concentration of rosemary essential oil. The rosemary essential oil concentration gradients of impregnated potato sticks were detected by GC analysis and sensorial test, evidencing their persistency during storage and after frying. The treatment seemed to improve microbiological stability, not affecting the texture, moisture, but slightly deteriorating the product color. Results obtained in the present study confirm the potentiality of VI for fresh products innovation.
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Affiliation(s)
- Wei Luo
- 1College of Food Science, Southwest University, Tiansheng Road 2, Chongqing, 400715 People's Republic of China
| | - Silvia Tappi
- 2Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47023 Cesena, FC Italy
| | - Francesca Patrignani
- 2Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47023 Cesena, FC Italy.,3Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC Italy
| | - Santina Romani
- 2Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47023 Cesena, FC Italy.,3Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC Italy
| | - Rosalba Lanciotti
- 2Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47023 Cesena, FC Italy.,3Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC Italy
| | - Pietro Rocculi
- 2Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47023 Cesena, FC Italy.,3Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC Italy
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Balestra F, Verardo V, Tappi S, Caboni MF, Dalla Rosa M, Romani S. Chemical and physical changes during storage of differently packed biscuits formulated with sunflower oil. J Food Sci Technol 2019; 56:4714-4721. [PMID: 31686703 DOI: 10.1007/s13197-019-03918-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/27/2019] [Accepted: 07/02/2019] [Indexed: 11/28/2022]
Abstract
Various innovative materials are already present on the market, but there is scarce knowledge on their performances when used in real food system. In this study, two innovative packaging materials were investigated for the evaluation during storage of biscuits formulated with sunflower oil and compared to a traditional one. To this aim, three different flexible and composite film containing a metalized plastic layer and a paper layer were used. The control included orientated polypropylene (OPP), while the innovative materials contained poly-lactic acid or OPP with a pro-oxidant additive, ethylene vinyl acetate. The physical (moisture, water activity, hardness/crispness) and chemical (peroxide value, conjugated dienes and trienes, and hexanal and nonanal formation) changes of biscuits were monitored during accelerated storage (35 °C and 50% of relative humidity for 105 days). Packaging materials did not have significant impact on textural quality of biscuits. Instead remarkable differences were observed during storage in the evolution of different lipid oxidation compounds, moisture content and water activity among differently packed biscuits. A new ecofriendly packaging showed the best performances in terms of physico-chemical quality of biscuits. The obtained results provide useful information for industrial application.
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Affiliation(s)
- Federica Balestra
- 1Department of Agri-Food Science and Technology, Alma Mater Studiorum, Università di Bologna, Piazza Goidanich 60, 47521 Cesena, FC Italy
| | - Vito Verardo
- 2Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain.,3Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Centre, University of Granada, Avd. del Conocimiento s/n, 18071 Granada, Spain
| | - Silvia Tappi
- 4Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, Università di Bologna, Via Quinto Bucci 336, 47521 Cesena, FC Italy
| | - Maria Fiorenza Caboni
- 1Department of Agri-Food Science and Technology, Alma Mater Studiorum, Università di Bologna, Piazza Goidanich 60, 47521 Cesena, FC Italy.,4Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, Università di Bologna, Via Quinto Bucci 336, 47521 Cesena, FC Italy
| | - Marco Dalla Rosa
- 1Department of Agri-Food Science and Technology, Alma Mater Studiorum, Università di Bologna, Piazza Goidanich 60, 47521 Cesena, FC Italy.,4Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, Università di Bologna, Via Quinto Bucci 336, 47521 Cesena, FC Italy
| | - Santina Romani
- 1Department of Agri-Food Science and Technology, Alma Mater Studiorum, Università di Bologna, Piazza Goidanich 60, 47521 Cesena, FC Italy.,4Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, Università di Bologna, Via Quinto Bucci 336, 47521 Cesena, FC Italy
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Genovese J, Tappi S, Luo W, Tylewicz U, Marzocchi S, Marziali S, Romani S, Ragni L, Rocculi P. Important factors to consider for acrylamide mitigation in potato crisps using pulsed electric fields. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.05.008] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [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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Tappi S, Laghi L, Dettori A, Piana L, Ragni L, Rocculi P. Investigation of water state during induced crystallization of honey. Food Chem 2019; 294:260-266. [PMID: 31126461 DOI: 10.1016/j.foodchem.2019.05.047] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [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: 01/30/2019] [Revised: 04/29/2019] [Accepted: 05/07/2019] [Indexed: 10/26/2022]
Abstract
This work studied water state of honey during crystallization, obtained statically and dynamically, by differential scanning calorimetry (DSC), water activity (aw) assessment and time domain nuclear magnetic resonance (TD-NMR). Crystallization was induced by adding 5% of crystallized honey to three honey samples with different fructose/glucose ratio, the key characteristic for honey crystallization. Samples were stored at 14 °C. Dynamic crystallization was obtained by using an impeller. DSC showed that the dynamic crystallization was faster than the static one, the latter characterized by two phases, showing different rates. The crystallization rate did not affect aw, that remained below 0.600. TD-NMR allowed to separately observe two kinds of protons, both pertaining to liquid sugars, one chemically exchanging with water and one not exchanging with it. The combination of techniques allowed speculating that the two crystallization methods led to crystals of different size and shape.
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Affiliation(s)
- Silvia Tappi
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC, Italy
| | - Luca Laghi
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC, Italy; Department of Agricultural and Food Science, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, Cesena, FC, Italy.
| | - Amanda Dettori
- Department of Agricultural and Food Science, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, Cesena, FC, Italy
| | - Lucia Piana
- Piana Ricerca e Consulenza, Castel San Pietro Terme, Bologna, Italy
| | - Luigi Ragni
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC, Italy; Department of Agricultural and Food Science, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, Cesena, FC, Italy
| | - Pietro Rocculi
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC, Italy; Department of Agricultural and Food Science, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, Cesena, FC, Italy
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Patrignani F, Mannozzi C, Tappi S, Tylewicz U, Pasini F, Castellone V, Riciputi Y, Rocculi P, Romani S, Caboni MF, Gardini F, Lanciotti R, Dalla Rosa M. (Ultra) High Pressure Homogenization Potential on the Shelf-Life and Functionality of Kiwifruit Juice. Front Microbiol 2019; 10:246. [PMID: 30837971 PMCID: PMC6389688 DOI: 10.3389/fmicb.2019.00246] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2018] [Accepted: 01/30/2019] [Indexed: 02/02/2023] Open
Abstract
The increasing competition within the food industry sector makes the requisite of innovation in processes and products essential, leading to focus the interest on the application of new processing technologies including high pressure homogenization (HPH) and ultra high pressure homogenization (UHPH). In this context, the present research aimed at evaluating the effects of two UHPH treatments performed at 200 MPa for 2 and 3 cycles on quality and functionality of organic kiwifruit juice stored at three different temperatures, i.e., 5, 15, and 25°C. The results showed that only the treatment performed at 200 MPa for 3 cycles was able to significantly increase the shelf-life of organic kiwifruit juices when stored at refrigeration temperature, avoiding also phase separation that occurred in the sample treated at 0.1 MPa (control) after 20 days of refrigerated storage. The obtained data showed also that the highest applied pressure was able to increase some quality parameters of the juice such as viscosity and luminosity (L∗) and increased the availability of total phenol content consequently enhancing the juice total antioxidant activity. The application of a treatment at 200 MPa for 3 cycles allowed to obtain a stable kiwifruit juice for more than 40 days under refrigerated storage. A challenge to implement this technology in food process as full alternative to thermal treatment could be represented by the adoption of pressure level up to 400 MPa followed by the packaging in aseptic conditions.
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Affiliation(s)
- Francesca Patrignani
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy.,Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Bologna, Italy
| | - Cinzia Mannozzi
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
| | - Silvia Tappi
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
| | - Urszula Tylewicz
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
| | - Federica Pasini
- Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Bologna, Italy
| | | | - Ylenia Riciputi
- Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Bologna, Italy
| | - Pietro Rocculi
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy.,Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Bologna, Italy
| | - Santina Romani
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy.,Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Bologna, Italy
| | - Maria Fiorenza Caboni
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy.,Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Bologna, Italy
| | - Fausto Gardini
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy.,Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Bologna, Italy
| | - Rosalba Lanciotti
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy.,Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Bologna, Italy
| | - Marco Dalla Rosa
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy.,Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Bologna, Italy
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De Aguiar Saldanha Pinheiro AC, Urbinati E, Tappi S, Picone G, Patrignani F, Lanciotti R, Romani S, Rocculi P. The impact of gas mixtures of Argon and Nitrous oxide (N2O) on quality parameters of sardine (Sardina pilchardus) fillets during refrigerated storage. Food Res Int 2019; 115:268-275. [DOI: 10.1016/j.foodres.2018.12.030] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2018] [Revised: 12/16/2018] [Accepted: 12/21/2018] [Indexed: 11/28/2022]
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Nowacka M, Tappi S, Tylewicz U, Luo W, Rocculi P, Wesoły M, Ciosek-Skibińska P, Dalla Rosa M, Witrowa-Rajchert D. Metabolic and sensory evaluation of ultrasound-assisted osmo-dehydrated kiwifruit. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.08.013] [Citation(s) in RCA: 9] [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: 10/28/2022]
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Baldi G, Soglia F, Laghi L, Tappi S, Rocculi P, Tavaniello S, Prioriello D, Mucci R, Maiorano G, Petracci M. Comparison of quality traits among breast meat affected by current muscle abnormalities. Food Res Int 2018; 115:369-376. [PMID: 30599954 DOI: 10.1016/j.foodres.2018.11.020] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [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: 06/13/2018] [Revised: 10/29/2018] [Accepted: 11/12/2018] [Indexed: 10/27/2022]
Abstract
Over the past several decades, as a result of the increasing growth rate and body size of modern hybrid birds, poultry industry has been facing up the occurrence of many breast meat abnormalities, such as White Striping (WS), Wooden Breast (WB) and Spaghetti Meat (SM), whose incidence has recently reached alarming levels. Thus, the present study aimed at simultaneously investigating the implications of WS, WB and SM abnormalities on meat colour, pH, proximate composition, fatty acid profile, collagen, thermal properties as well as texture and water mobility, assessed on both superficial and deep section of Pectoralis major muscle. Overall, the occurrence of breast abnormalities is associated with a higher ultimate pH and a significant increase in moisture and fat level, coupled with a decrease in protein and ash content with WB showing the most detrimental effect. However, fatty acid profile resulted to be mildly modified only by WS. Moreover, WB fillets showed significantly higher (P < .001) collagen content and stromal protein denaturation enthalpy associated with an altered water distribution and mobility within the muscle tissue. On the contrary, SM samples displayed a lower (P < .001) collagen cross-linking and a softer texture after the cooking. Overall, these findings reveal that the occurrence of WB abnormality exerts a more profound and prominent effect on meat quality traits rather than the presence not only of WS, but also of SM.
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Affiliation(s)
- Giulia Baldi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, 47521 Cesena, Italy
| | - Francesca Soglia
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, 47521 Cesena, Italy
| | - Luca Laghi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, 47521 Cesena, Italy
| | - Silvia Tappi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, 47521 Cesena, Italy
| | - Pietro Rocculi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, 47521 Cesena, Italy
| | - Siria Tavaniello
- Department of Agricultural, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy
| | - Daniela Prioriello
- Department of Agricultural, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy
| | - Rossella Mucci
- Department of Agricultural, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy
| | - Giuseppe Maiorano
- Department of Agricultural, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy
| | - Massimiliano Petracci
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, 47521 Cesena, Italy.
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31
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Nowacka M, Tylewicz U, Tappi S, Siroli L, Lanciotti R, Romani S, Witrowa-Rajchert D. Ultrasound assisted osmotic dehydration of organic cranberries (Vaccinium oxycoccus): Study on quality parameters evolution during storage. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.05.005] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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32
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Luo W, Tappi S, Wang C, Yu Y, Zhu S, Rocculi P. Study and optimization of high hydrostatic pressure (HHP) to improve mass transfer and quality characteristics of candied green plums ( Prunus mume). J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13769] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [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)
- Wei Luo
- Department of Agricultural and Food Sciences; Alma Mater Studiorum, University of Bologna; Cesena Italy
| | - Silvia Tappi
- Interdepartmental Centre for Agri-Food Industrial Research; Alma Mater Studiorum, University of Bologna; Cesena Italy
| | - Chunfang Wang
- College of Biosystems Engineering and Food Science; Zhejiang University; Hangzhou China
| | - Yong Yu
- College of Biosystems Engineering and Food Science; Zhejiang University; Hangzhou China
| | - Songming Zhu
- College of Biosystems Engineering and Food Science; Zhejiang University; Hangzhou China
| | - Pietro Rocculi
- Department of Agricultural and Food Sciences; Alma Mater Studiorum, University of Bologna; Cesena Italy
- Interdepartmental Centre for Agri-Food Industrial Research; Alma Mater Studiorum, University of Bologna; Cesena Italy
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33
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Luo W, Tappi S, Wang C, Yu Y, Zhu S, Dalla Rosa M, Rocculi P. Effect of High Hydrostatic Pressure (HHP) on the Antioxidant and Volatile Properties of Candied Wumei Fruit (Prunus mume) During Osmotic Dehydration. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2196-0] [Citation(s) in RCA: 15] [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: 11/24/2022]
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Dettori A, Tappi S, Piana L, Dalla Rosa M, Rocculi P. Kinetic of induced honey crystallization and related evolution of structural and physical properties. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.092] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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35
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Luo W, Tappi S, Wang C, Yu Y, Zhu S, Rocculi P. Study of the Effect of High Hydrostatic Pressure (HHP) on the Osmotic Dehydration Mechanism and Kinetics of Wumei Fruit (Prunus mume). FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2165-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Tylewicz U, Tappi S, Mannozzi C, Romani S, Dellarosa N, Laghi L, Ragni L, Rocculi P, Dalla Rosa M. Effect of pulsed electric field (PEF) pre-treatment coupled with osmotic dehydration on physico-chemical characteristics of organic strawberries. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.04.028] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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37
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Tappi S, Mauro MA, Tylewicz U, Dellarosa N, Dalla Rosa M, Rocculi P. Effects of calcium lactate and ascorbic acid on osmotic dehydration kinetics and metabolic profile of apples. Food and Bioproducts Processing 2017. [DOI: 10.1016/j.fbp.2017.01.010] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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38
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Tappi S, Tylewicz U, Romani S, Dalla Rosa M, Rizzi F, Rocculi P. Study on the quality and stability of minimally processed apples impregnated with green tea polyphenols during storage. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2016.12.007] [Citation(s) in RCA: 10] [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: 10/20/2022]
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Dellarosa N, Tappi S, Ragni L, Laghi L, Rocculi P, Dalla Rosa M. Metabolic response of fresh-cut apples induced by pulsed electric fields. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.06.016] [Citation(s) in RCA: 20] [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: 01/04/2023]
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40
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Ramazzina I, Tappi S, Rocculi P, Sacchetti G, Berardinelli A, Marseglia A, Rizzi F. Effect of Cold Plasma Treatment on the Functional Properties of Fresh-Cut Apples. J Agric Food Chem 2016; 64:8010-8018. [PMID: 27709918 DOI: 10.1021/acs.jafc.6b02730] [Citation(s) in RCA: 53] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Atmospheric double-barrier discharge (DBD) plasma technology is a promising tool in the food industry as an alternative to traditional food preservation methods. However, the effect of the reactive species generated during the treatment on the content of bioactive compounds in food is still little studied, and there are no data concerning potential deleterious effects of DBD-treated foods on human cells. Some functional properties of DBD-treated minimally processed Pink Lady apples were evaluated in comparison with untreated samples through different in vitro and ex vivo tests. Plasma treatment caused only a slight reduction of antioxidant content and antioxidant capacity (up to 10%), mainly limited to the amphiphilic fraction. Noteworthy, treated apple polyphenol extracts did not reduce cell viability and did not suppress the beneficial physiological cell response to oxidative stress in terms of reactive oxygen species production and phase II enzyme activation in human cultured colonocytes.
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Affiliation(s)
- Ileana Ramazzina
- Department of Biomedical, Biotechnological and Translational Sciences, University of Parma , Via A. Gramsci 14, 43126 Parma, PR, Italy
| | - Silvia Tappi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna , P.zza Goidanich 60, Cesena, Forli Cesena, Italy
| | - Pietro Rocculi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna , P.zza Goidanich 60, Cesena, Forli Cesena, Italy
- Inter-Departmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna , P.zza Goidanich 60, Cesena, Forli Cesena, Italy
| | - Giampiero Sacchetti
- Department of Food Science, University of Teramo , Via C. R. Lerici, 67023 Mosciano Sant'Angelo, Teramo, Italy
| | - Annachiara Berardinelli
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna , P.zza Goidanich 60, Cesena, Forli Cesena, Italy
| | - Angela Marseglia
- Department of Food Science, University of Parma , Parco Area delle Scienze 17/A, 43124 Parma, PR, Italy
| | - Federica Rizzi
- Department of Biomedical, Biotechnological and Translational Sciences, University of Parma , Via A. Gramsci 14, 43126 Parma, PR, Italy
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Tappi S, Tylewicz U, Romani S, Siroli L, Patrignani F, Dalla Rosa M, Rocculi P. Optimization of Vacuum Impregnation with Calcium Lactate of Minimally Processed Melon and Shelf-Life Study in Real Storage Conditions. J Food Sci 2016; 81:E2734-E2742. [DOI: 10.1111/1750-3841.13513] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2016] [Revised: 06/08/2016] [Accepted: 09/01/2016] [Indexed: 12/01/2022]
Affiliation(s)
- Silvia Tappi
- Dept. of Agri-Food Science and Technology, Alma Mater Studiorum; Univ. di Bologna; P.zza Goidanich 60 Cesena (FC) Italy
| | - Urszula Tylewicz
- Dept. of Agri-Food Science and Technology, Alma Mater Studiorum; Univ. di Bologna; P.zza Goidanich 60 Cesena (FC) Italy
| | - Santina Romani
- Dept. of Agri-Food Science and Technology, Alma Mater Studiorum; Univ. di Bologna; P.zza Goidanich 60 Cesena (FC) Italy
| | - Lorenzo Siroli
- Dept. of Agri-Food Science and Technology, Alma Mater Studiorum; Univ. di Bologna; P.zza Goidanich 60 Cesena (FC) Italy
| | - Francesca Patrignani
- Dept. of Agri-Food Science and Technology, Alma Mater Studiorum; Univ. di Bologna; P.zza Goidanich 60 Cesena (FC) Italy
| | - Marco Dalla Rosa
- Dept. of Agri-Food Science and Technology, Alma Mater Studiorum; Univ. di Bologna; P.zza Goidanich 60 Cesena (FC) Italy
| | - Pietro Rocculi
- Dept. of Agri-Food Science and Technology, Alma Mater Studiorum; Univ. di Bologna; P.zza Goidanich 60 Cesena (FC) Italy
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42
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Romani S, Rocculi P, Tappi S, Dalla Rosa M. Moisture adsorption behaviour of biscuit during storage investigated by using a new Dynamic Dewpoint method. Food Chem 2016; 195:97-103. [PMID: 26575718 DOI: 10.1016/j.foodchem.2015.06.114] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2015] [Revised: 06/12/2015] [Accepted: 06/20/2015] [Indexed: 10/23/2022]
Abstract
The changes in moisture adsorption isotherms of commercial biscuits during storage were investigated by means of a rapid Dynamic Dewpoint Isotherms (DDIs) method. Moreover, the relationships between the changes in moisture content and some quality characteristics of biscuits (moisture, aw, peroxide value - PV and texture) were studied during 92 days of storage at 35 °C. GAB model was used to fit the experimental sorption behaviours. During storage, moisture content and aw of biscuits increased and the obtained isotherms showed modifications in behaviour and shape. Significant changes were observed in PV values and texture, particularly during the first 40 days of storage. The monolayer moisture content, obtained by the BET equation, significantly increased during storage from 1.473 to 2.080 g water 100 g db(-1), probably because of the increase in the active sites for water binding due to the chemical and physical changes of the main components, induced by product ageing.
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Affiliation(s)
- Santina Romani
- Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena (FC), Italy; Department of Agricultural and Food Sciences, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena (FC), Italy.
| | - Pietro Rocculi
- Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena (FC), Italy; Department of Agricultural and Food Sciences, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena (FC), Italy
| | - Silvia Tappi
- Department of Agricultural and Food Sciences, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena (FC), Italy
| | - Marco Dalla Rosa
- Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena (FC), Italy; Department of Agricultural and Food Sciences, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena (FC), Italy
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Tappi S, Gozzi G, Vannini L, Berardinelli A, Romani S, Ragni L, Rocculi P. Cold plasma treatment for fresh-cut melon stabilization. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.12.022] [Citation(s) in RCA: 87] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Romani S, Tappi S, Balestra F, Rodriguez Estrada MT, Siracusa V, Rocculi P, Dalla Rosa M. Effect of different new packaging materials on biscuit quality during accelerated storage. J Sci Food Agric 2015; 95:1736-1746. [PMID: 25156388 DOI: 10.1002/jsfa.6888] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [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: 03/05/2014] [Revised: 06/12/2014] [Accepted: 08/18/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND The effect of innovative multilayer packaging materials versus a standard one on biscuit quality was studied during accelerated storage at 25, 35, 45 °C and 50% relative humidity for 92 days. Three different packaging materials were used: metalized orientated polypropylene (OPP)/paper (control); metalized poly-lactic acid (PLA)/paper; metalized OPP with ethylene vinyl acetate pro-oxidant additive (EVA-POA)/paper. EVA-POA additive is used to make the plastic layer biodegradable. Various quality sample parameters (moisture, water activity (aw ), texture, peroxide value (PV), hexanal) were analysed during storage. Rate constants (k) and activation energies (Ea ) of hydration reactions and hexanal formation were calculated. RESULTS No remarkable differences in the evolution of primary and secondary lipid oxidation were observed among differently packed biscuits during storage. All samples maintained PV levels between 4 and 14 meq O2 kg(-1) oil. The product in flexible packaging with PLA reached the highest moisture and aw levels, but they did not significantly and adversely affect the other quality characteristics. CONCLUSION The obtained results demonstrate that the new tested packaging materials were suitable for commercial biscuit storage, having similar performance and preservation effects on the overall product quality to those of the standard one. Furthermore, these results could make a contribution to the food industry, encouraging the use of packaging materials with a negligible environmental impact as an alternative to petroleum-based ones.
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Affiliation(s)
- Santina Romani
- Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, 47521, Cesena (FC), Italy; Department of Agri-Food Science and Technology, Alma Mater Studiorum, University of Bologna, 47521, Cesena (FC), Italy
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Mauro MA, Dellarosa N, Tylewicz U, Tappi S, Laghi L, Rocculi P, Rosa MD. Calcium and ascorbic acid affect cellular structure and water mobility in apple tissue during osmotic dehydration in sucrose solutions. Food Chem 2015; 195:19-28. [PMID: 26575708 DOI: 10.1016/j.foodchem.2015.04.096] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [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: 12/05/2014] [Revised: 04/17/2015] [Accepted: 04/19/2015] [Indexed: 11/15/2022]
Abstract
The effects of the addition of calcium lactate and ascorbic acid to sucrose osmotic solutions on cell viability and microstructure of apple tissue were studied. In addition, water distribution and mobility modification of the different cellular compartments were observed. Fluorescence microscopy, light microscopy and time domain nuclear magnetic resonance (TD-NMR) were respectively used to evaluate cell viability and microstructural changes during osmotic dehydration. Tissues treated in a sucrose-calcium lactate-ascorbic acid solution did not show viability. Calcium lactate had some effects on cell walls and membranes. Sucrose solution visibly preserved the protoplast viability and slightly influenced the water distribution within the apple tissue, as highlighted by TD-NMR, which showed higher proton intensity in the vacuoles and lower intensity in cytoplasm-free spaces compared to other treatments. The presence of ascorbic acid enhanced calcium impregnation, which was associated with permeability changes of the cellular wall and membranes.
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Affiliation(s)
- Maria A Mauro
- Department of Food Engineering and Technology, São Paulo State University (UNESP), São José do Rio Preto, Brazil.
| | - Nicolò Dellarosa
- Department of Agri-Food Science and Technology - University of Bologna, Cesena, Italy
| | - Urszula Tylewicz
- Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Cesena, Italy
| | - Silvia Tappi
- Department of Agri-Food Science and Technology - University of Bologna, Cesena, Italy
| | - Luca Laghi
- Department of Agri-Food Science and Technology - University of Bologna, Cesena, Italy; Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Cesena, Italy
| | - Pietro Rocculi
- Department of Agri-Food Science and Technology - University of Bologna, Cesena, Italy; Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Cesena, Italy
| | - Marco Dalla Rosa
- Department of Agri-Food Science and Technology - University of Bologna, Cesena, Italy; Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Cesena, Italy
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Siroli L, Patrignani F, Serrazanetti DI, Tabanelli G, Montanari C, Tappi S, Rocculi P, Gardini F, Lanciotti R. Efficacy of natural antimicrobials to prolong the shelf-life of minimally processed apples packaged in modified atmosphere. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.05.049] [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: 10/25/2022]
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Mudalal S, Petracci M, Tappi S, Rocculi P, Cavani C. Comparison between the Quality Traits of Phosphate and Bicarbonate-Marinated Chicken Breast Fillets Cooked under Different Heat Treatments. ACTA ACUST UNITED AC 2014. [DOI: 10.4236/fns.2014.51005] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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