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

Recent Patents on Engineering

Advances in food and nutrition sciences highlighted that diet can provide consumers with components able to both modulate body functions, improve health status and wellbeing and/or reduce the risk of some diseases. Therefore, much research has been undertaken in recent years on development and application of technologies to develop functional foods. Functional foods and dietary supplements can make health claims and/or structure/function claims. Health claims state that an ingredient may reduce the risk of a disease, whereas, structure/function claims declare that an ingredient in the product could benefit a body’s structure (the skeletal system) or its function (the circulatory system). This paper includes information on the common products rich in nutraceutic components; explains the importance of probiotic and prebiotic foods and finally focuses on recent patents dealing with functional formulations for specific human diseases

Effects of Cultivar and Process Variables on Dynamic-Mechanical and Sensorial Behavior of Value-Added Grape-Based Smoothies

The effects of either cooking temperature (45, 80, and 100 °C) or inclusion of seed particles on the dynamic-mechanical and sensorial properties of value-added Crimson seedless, Black Pearl, or Baresana grape-based smoothies were studied. The inclusion of seed particles resulted in significant increases of the phenolic content, both in Black Pearl and Baresana, but it did not affect in a negative way the sensorial characteristics of smoothies whereas it caused an increase of the viscoelastic behavior of Black Pearl and a slight decrease in Baresana grape-based smoothies. In particular, the investigated rheological parameters were the loss and storage modulus. Moreover, the loss tangent value (the ratio between loss and storage modulus) remained unchanged, indicating a pseudoplastic behavior of all samples, independent on the process conditions. The smoothies produced from Crimson grapes at the intermediate temperature (80 °C) showed sensorial and rheological characteristics similar to those manufactured at 45 °C and better than those manufactured at 100 °C