Volatile organic compound data of ready-to-cook tuna fish-burgers: Time evolution in function of different and/or combined mild preservation technologies and relevant statistical analysis

Volatile organic compound (VOC) composition from ready-to-cook tuna fish-burgers, prepared with and without a protective microbial strain (Lactobacillus paracasei) and/or stored with modified atmosphere packaging (MAP, 5% O2 and 95% CO2), were extracted by headspace solid-phase microextraction and analyzed by gas chromatography-mass spectrometry (HS-SPME-GC-MS) during the burger shelf-life. The collected data showed volatile composition profiles in function of the mild preservation technologies employed and the storage time. Furthermore, statistical data treatment (principal component analysis and Pearson's coefficients) highlighted differences among samples and positive/negative correlations during the storage time. This paper is related to an article already published in LWT (Investigating the effects of mild preservation technology on perishable foods by volatolomics: The case study of ready-to-cook tuna-burgers” https://doi.org/10.1016/j.lwt.2019.108425)

Cereal foods fortified with by-products from the olive oil industry

Abstract The oil industry produces large volume of waste, olive mill waste water (OMWW) and olive paste (OP), which represents a disposal and a potential environmental pollution problem. They are also promising sources of valuable compounds that can be recovered and used. The effects of OMWW and OP addition to bread and pasta, separately and combined, were studied. Both sensory and chemical properties as related to phenols content and antioxidant activity of raw materials, and fortified bread and pasta were evaluated. Results suggested that the enrichment of bread and pasta with OMWW slightly improved the chemical quality without compromising the sensory properties. While, foods enrichment with OP had considerably improved chemical quality, the sensory acceptability was worse due to the bitter and spicy taste of OP. To choose the best cereal food between bread and pasta to be enriched, a mathematical model, the whole quality index (WQI), was used. Bread was better than pasta for re-using olive oil by-products. Between OMWW and OP, the latter was more suitable for food fortification, despite the sensory problems of the enriched product. Also, when the two by-products were combined, the best product continued to be the bread

Combined effect of active coating and modified atmosphere packaging on prolonging the shelf life of low-moisture Mozzarella cheese

Abstract In this work, the effect of active coating on the shelf life of low-moisture Mozzarella cheese packaged in air and modified atmosphere (MAP) was studied. The active coating was based on sodium alginate (2%, wt/vol) and potassium sorbate (1%, wt/vol). The MAP was made up of 75% CO 2 and 25% N 2 (MAP1), 25% CO 2 and 75% N 2 (MAP2), or 50% CO 2 and 50% N 2 (MAP3). The product quality decay was assessed by monitoring microbiological and sensory changes during storage at 4, 8, and 14°C. Results showed that the combination of active coating and MAP was able to improve the preservation of low-moisture Mozzarella cheese. Specifically, the shelf life increased up to 160 d for samples stored at 4°C, and 40 and 11 d for those at 8 and 14°C, respectively. A faster quality decay for untreated samples packaged in air was observed. In particular, the Pseudomonas spp. growth and the appearance of molds were responsible for product unacceptability. The combination of active coating and MAP represents a strategic solution to prolong the shelf life of low-moisture Mozzarella cheese and to ensure the safety of the product under thermal abuse conditions

Bioactive compounds from Norway spruce bark: comparison among sustainable extraction techniques for potential food applications

6openInternationalItalian coauthor/editorPicea abies (L.) Karst, (Norway spruce) bark, generally considered as wood industry waste, could potentially be used as a valuable source of antioxidants for food applications. In this study, supercritical fluid extraction (SFE), pressurized liquid extraction (PLE), and ultrasound-assisted extraction (UAE) were carried out in order to recover bioactive compounds from bark of Norway spruce. Obtained results show that PLE with ethanol as solvent was the most effective method for extracting total flavonoid compounds (21.14 ± 1.42 mg quercetin g−1 sample) and consequently exerted the highest antioxidant activity measured by 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (257.11 ± 13.31 mg Trolox g−1 sample). On the other hand, UAE extract contained the maximum phenolic concentration (54.97 ± 2.00 mg gallic acid g−1 sample) and the most interesting antioxidant activity measured by the ferric-reducing antioxidant power (580.25 ± 25.18 µmol FeSO4 g−1 sample). Additionally, PLE and UAE have demonstrated great efficiency in the extraction of trans-resveratrol, quantified by HPLC (0.19 and 0.29 mg trans-RSV g−1 sample, respectively)openSpinelli, Sara; Costa, Cristina; Conte, Amalia; La Porta, Nicola; Padalino, Lucia; Del Nobile, Matteo AlessandroSpinelli, S.; Costa, C.; Conte, A.; La Porta, N.; Padalino, L.; Del Nobile, M.A

Technological and Economic Optimization of Functional Ready to Eat Meal

A ready meal based on precooked gluten-free pasta with a yogurt-based sauce enriched with probiotic bacteria was developed and optimized from both the nutritional and sensory point of view. Conceptually, the work aims at understanding the innovation stress in consumers and check whether the “perfect beauty” of a complex food product innovation, which is extremely admirable from a food technology point of view, could be effectively appreciated by consumers. In other words, we are interested in knowing whether there exists a gap between science-based or ”innovation-leading” technologists’ food preferences and consumers’ preferences, which are taste, information, price and promotion driven

NUOVI STRUMENTI DIAGNOSTICI E NUOVE PROSPETTIVE PER LA SALUTE DELL\u2019OSSO

Sebbene l'osso trabecolare rappresenti solo il 20% dello scheletro, la resistenza dell\u2019osso \ue8 fortemente influenzata, oltre che dalla densit\ue0, anche dalla micro-architettura della struttura trabecolare. Un metodo diagnostico innovativo di recente introduzione, BESTEST\uae, mediante il BSI (Bone Structure Index) misura la risposta elastica alle sollecitazioni da parte della struttura ossea, ricavata da simulazioni di carico condotte con metodi ingegneristici su una biopsia virtuale del paziente, ottenuta da radiogrammi planari dell'epifisi prossimale della mano. I risultati dell\u2019esame sono espressi in termini statistici, BSI_T-score e BSI_Z-score, di significato analogo ma non correlati a quelli utilizzati in densitometria. \uc8 ben noto che i regolatori ipofisari, gli inibitori dell'aromatasi e il tamoxifene nelle donne in pre-menopausa e i chemioterapici hanno tutti un impatto negativo sulla salute delle ossa poich\ue9, bloccando l'attivit\ue0 degli estrogeni o degli androgeni, aumentano il turnover osseo portando ad un rischio crescente di fratture. L'incidenza globale del rischio di fratture nei pazienti in trattamento ormonale per carcinoma mammario varia dall'1,37% all'11%. In questo lavoro, vengono discussi i risultati preliminari ottenuti nella valutazione del BSI_T-score in 100 pazienti di sesso femminile sottoposte a trattamento per carcinoma del seno. I risultati dimostrano che la micro-architettura ossea \ue8 effettivamente influenzata dal trattamento oncologico e che il BESTEST\uae pu\uf2 fornire un prezioso aiuto alla densitometria nella valutazione di queste alterazioni, specialmente quando associate a fratture. Questo studio preliminare fornisce inoltre una base razionale per ulteriori e pi\uf9 approfondite indagini sull'uso di questa nuova tecnica, rapida e sicura, per monitorare l'effetto delle terapie contro il cancro della mammella sulle alterazioni della micro-architettura ossea