Ricerca e sviluppo ed innovazione tecnologica nel settore delle risorse minerarie

Nel presente lavoro si analizza l’evoluzione della ricerca e sviluppo in Italia nel settore delle risorse minerarie e l’esigenza di sviluppare maggiormente la ricerca internazionale finalizzata al contenimento/abbattimento degli impatti sul territorio dell’attività minerari

Characterization of milk proteins by MALDI-ToF: influence of different packaging and shelf-life

This chapter deals with the influence evaluation of different packaging on pasteurized milk samples at T=4 °C using the MALDI-Tof (Matrix Assisted Laser Desorption Ionisation Time of Flight Mass Spectrometry) technique. Examined packages have been polypaired materials (Tetra-Brik and Tetra-Rex), polyethylene terephtalate (PET) and glass. An evaluation on the protein fraction of lighted pasteurizaed milk samples at T=4 °C over a period of 9 days of preservation has been carried out to relate this parameter with milk qulality. The collected spectra show no protein degradation until the fourth day shelf-life, while at fifth day of preservation proteolysis became more evident although no evident differences between all kind of materials were found. Nevertheless different protein profiles for each packaging were obtained at eight and nine day shelf-life with the presence of several peaks related to the pronunced proteolysis. Spectra obtained show very complicated patterns in the mass range related to proteose peptones fraction mostly coming from the proteolysis of â-casein. At nine day shelf-life milk sample in glass show the the most complex protein spectra, followed by PET and Tetra-Rex and finally by Tetra-Brik. This chapter deals with the influence evaluation of different packaging on pasteurized milk samples at T=4 °C using the MALDI-Tof (Matrix Assisted Laser Desorption Ionisation Time of Flight Mass Spectrometry) technique. Examined packages have been polypaired materials (Tetra-Brik and Tetra-Rex), polyethylene terephtalate (PET) and glass. An evaluation on the protein fraction of lighted pasteurizaed milk samples at T=4 °C over a period of 9 days of preservation has been carried out to relate this parameter with milk qulality. The collected spectra show no protein degradation until the fourth day shelf-life, while at fifth day of preservation proteolysis became more evident although no evident differences between all kind of materials were found. Nevertheless different protein profiles for each packaging were obtained at eight and nine day shelf-life with the presence of several peaks related to the pronunced proteolysis. Spectra obtained show very complicated patterns in the mass range related to proteose peptones fraction mostly coming from the proteolysis of â-casein. At nine day shelf-life milk sample in glass show the the most complex protein spectra, followed by PET and Tetra-Rex and finally by Tetra-Brik

Bioremediation of food industry effluents: recent applications of free immobilized polyphenoloxidase

Enzymes are specific biological catalysts able to react under mild conditions of temperature and pH and their use in food industry for bioremediation is well known. Research in recent years has been intense, much of it elicited by the great number of different exploitable enzymes. Employment of enzymes in many bioremediation processes is made in order to protect the environment from damage caused by industrial polluting effluents. In particular, the food industry is one of the most important sectors among the manufacturing industries as far as production values are concerned; indeed, food industry processes involve large amounts of water and contribute to pollution loads discharged into water resources. In particular the presence of phenols in agroindustrial effluents has attracted interest for laccases and tyrosinases use in wastewater treatment and bioremediation. The presence of phenolic compounds in drinking and irrigation water or in cultivated land represents a significant health and/or environmental hazard and, therefore, the development of methods for their removal and transformation have received increased attention in recent years. The main purpose of this paper was to present the most recent results dealing with the fundamental and applied aspects of free and immobilised polyphenoloxidases for food industry wastewater processing

Determinazione di ammine bioattive come indice di qualitàin diverse matrici alimentari

Le ammine bioattive (poliammine naturali e ammine biogene) sono basi organiche a basso peso molecolare. Molte ammine presenti negli alimenti hanno origine dal corrispondente amminoacido attraverso una reazione di decarbossilazione promossa da batteri putrefattivi (principalmente putrescina, cadaverina, istamina) o batteri lattici (soprattutto tiramina). Quando si formano attraverso la decarbossilazione enzimatica ad opera di microrganismi prendono il nome di ammine biogene. Queste sostanze se ingerite in quantità eccessive hanno effetti nocivi sulla salute e numerosi criteri per la valutazione della qualità degli alimenti sono basati sulla determinazione delle ammine biogene. In tutti gli alimenti che hanno subito dei processi di tipo fermentativo sono presenti normalmente le ammine, come pure in alimenti freschi a causa degli enzimi batterici (contaminazione microbiologica). I fattori che contribuiscono ad aumentare la quantità di ammine sono: la presenza di microflora decarbossilante, la disponibilità di substrato (amminoacidi liberi), condizioni di temperatura e pH ottimali. Lo studio riguarda la determinazione di ammine bioattive (metilammina, etilammina, triptamina, β-feniletilammina, putrescina, cadaverina, istamina, serotonina, tiramina, spermidina e spermina) in diverse matrici alimentari (vino, derivati del pomodoro, carne, pesce e formaggi) mediante tecniche cromatografiche (RP-HPLC-UV) e di accoppiamento (LC-MS)