Development and application of a new Edible Coating on fruits and fresh-cut fruits.

Il progetto di ricerca ha come scopo il miglioramento della gestione post-raccolta dei frutti (interi e di IV gamma), intervenendo sull’estensione della shelf-life; valutando l’utilizzo di composti provenienti da materiali di scarto delle filiere produttive agroalimentari o risorse alternative da utilizzare come nuovi rivestimenti commestibili (edible coating: EC). La novità riguarda lo sviluppo di un edible coating a partire da residui vegetali di Posidonia oceanica, pianta acquatica mediterranea ampiamente diffusa sulle coste siciliane, responsabile di accumulo di biomassa sulle spiagge. Per soddisfare, in maniera efficace, l’obiettivo iniziale si vorrebbe creare una interazione tra 1-MCP e coating.This PhD project aims the post-harvest management improvement of fruit (whole and fresh-cut fruit), extending its shelf-life; considering the use of compound from waste materials of food production chain or alternative resources, to develop new Edible Coatings. Novelty is the use of edible coatings obtained from crop residues of Posidonia oceanica, a Mediterranean seagrass widely spread on the coasts of Sicily, which is responsible for accumulation of biomass on the beaches. To satisfy the objective we would like to create an interaction between 1-MCP and coating

CARBOXYLATED-CELLULOSE NANOCRYSTALS PRODUCED FROM LIGNOCELLULOSIC SOURCES AND USED AS BARRIER COATING FOR PET FILMS

The obtainment of Cellulose nanocrystal (CNC) from different cellulosic sources recently gained a great attention due to their physical and mechanical properties. CNC can be extracted from variety of bio-based and renewable sources, such as wood, cotton, bacterial cellulose, tunicate cellulose and softwood cellulose and used as reinforced nanocomposites, functional materials and oxygen-barrier layers. The most important factor affecting the nanocellulose production is the relative proportion of cellulose, hemicellulose, and lignin in the source material. The extraction of CNC from cellulosic materials started with a pre-treatment of biomass involving the complete or partial removal of hemicelluloses, lignin, etc. and isolation of cellulose component. After the separation of matrix materials, controlled hydrolysis of the cellulosic fibers is performed in order to produce colloidal suspensions of cellulose crystals. Using of ammonium persulfate (APS) has recently achieved the obtainment of CNC from different cellulose sources without any pre-treatment. APS, a strong oxidizing agent with high water solubility, is able to produce carboxylated CNC having high crystallinity and active carboxyl groups. The conversion of the carboxylic acid groups to the carboxylate form offers active sites for surface modification and templates for the synthesis of nanoparticles. Incorporation of carboxylated–CNC as a functional layer on different substrates have enhanced the barrier (oxygen permeability), mechanical, optical, and antifog properties of the nanocomposites. The aim of this work was to obtain the CNC from two lignocellulosic sources and to characterize them in terms of morphology, crystallinity, charge density and coating properties in order to use CNC as barrier coating for PET films

Qualità pomologica e sensoriale di 10 varietà di mango (Mangifera indica L.) coltivate in Sicilia

Il mango (Mangifera indica L.) è una pianta arborea originaria della regione Indo-Burmese, che appartiene botanicamente alla famiglia delle Anacardiaceae, principalmente coltivata nei paesi a clima tropicale e subtropicale ed oggi, complice il cambiamento climatico, diffusa anche nel bacino del mediterraneo. In Italia il mango viene coltivato solo in Sicilia dove areali della costiera tirrenica hanno fatto registrare produzioni di pregio e una crescente diffusione di nuove cultivar provenienti dai luoghi di origine. Limiti vegetazionali piuttosto stretti, soprattutto in termini di minime termiche stagionali, hanno, in passato, causato l’insuccesso di numerosi nuovi impianti basati sull’introduzione di varietà inedite negli areali a clima mediterraneo-subtropicale come in Sicilia. Per evitare il verificarsi di tali situazioni occorre, quindi, valutare con attenzione il comportamento vegeto-produttivo delle nuove introduzioni varietali. Il presente lavoro ha avuto come obiettivo quello di valutare l’adattamento di 10 cultivar di mango mettendo in relazione gli stadi fenologici con gli andamenti termici stagionali utilizzando la scala BBCH (Biologische Bundesantalt, Bundessortenamt und Chemische Industrie) e valutando la qualità fisico-chimica dei frutti. Per ciascun frutto delle 10 varietà in esame sono state analizzate le seguenti caratteristiche: peso del frutto, diametro trasversale del frutto, diametro longitudinale del frutto, consistenza della polpa, peso della polpa, peso della buccia, peso del seme, diametro trasversale del seme, diametro longitudinale del seme. Del succo di ogni frutto sono stati analizzati il contenuto in solidi solubili e l’acidità titolabile. Le prove sono state svolte presso l’azienda Cupitur sita in Caronia Marina, provincia di Messina. Le cv prese in esame sono state: Glenn, Osteen, Maya, Nam Dok Mai, Irwin, Calypso, Valencia Pride, Keitt, Kent e Tommt Atkyns. La correlazione tra stadi fenologici e temperatura nonché il confronto con i risultati ottenuti in ambienti vocati indicano che, seppur con alcuni limiti legati all’inverno, le aree della costa tirrenica della Sicilia, dove queste varietà sono state coltivate, risultano un ambiente climaticamente idoneo per il corretto evolversi delle fasi vegetative e produttive e l’ottenimento di frutti dalle interessanti qualità organolettiche. Tuttavia, l’analisi dei dati di questo ultimo anno ha evidenziato alcune problematiche in grado di influenzare negativamente lo sviluppo delle piante. Temperature al di sotto dei valori critici, infatti, ci obbligano all’uso di frangivento, per ridurre il rischio di esposizione a venti freddi, e al ricorso ad apprestamenti protettivi delle singole piante nei primi anni dell’impianto. Dalle analisi pomologiche risulta un’ampia variabilità delle caratteristiche fisico-chimiche in grado di offrire una ampia scelta commerciale. L’introduzione di queste nuove cultivar in Sicilia consentirebbe un ampliamento del calendario di maturazione da agosto fino a novembre, limitando il ricorso all’importazione, ma va ulteriormente approfondito in relazione ai fattori sopra esposti

Posidonia Oceanica And Green Tea Extract As Active Agents For Shelf Life Extension Of Fresh Cut Peach

Nowadays the reduction of food waste and the availability of food all over the world areas are priority keys for society. In this context, the shelf life extension of fresh products in a sustainable way may represent one of the main goals. The aim of the present research work was to extend the shelf life of fresh cut peach slices by using extracts of Posidonia oceanica (POS) and green tea (GT), and compared to the control. Total polyphenols content was assessed by Folin-Ciocalteu method and the antioxidant capacity by DPPH (2,2-Diphenyl-1-Picrylhydrazyl) assay. Antimicrobial activity of the two extracts was initially carried out in vitro by determining the Minimal Inhibitory Concentration (MIC) against Escherichia coli, Listeria innocua, Pseudomonas putida, Staphylococcus aureus, Saccharomyces cerevisiae, Aspergillus niger and Penicillium chrysogenum. The two extracts in vivo on peach slices by dipping were applied (only water for the control), than, slices were placed into low-density polyethylene (LDPE) bag and stored at 3 ± 1°C for up to 7 days. Microbiological analyses, color (L*,a*,b*), total soluble solid (TSS) and titratable acidity (TA) on peach slices were carried out every 3 days. POS showed the highest polyphenols content (615±45 mg Gallic Acid Equivalent/g – mg GAE/g) while GT 526 ± 28 mg GAE/g. The values of EC50, for POS, was 72.42 ± 22.90 mg/L, while for GT 3.80 ± 0.11 mg/L. Trials in vitro showed MIC values of above 2 g/L for POS and above 1 g/L in GT mainly against Gram positive bacteria. POS was also found to lead a growth delay in the case of fungi, approximately 60 h compared to the control. Results related to the Total Aerobic (TAC) and yeasts and moulds (Y&M) counts highlighted that peach slices dipped with POS maintained in the first 5 days of storage the microbiota at lower or analogous levels than those found at t0 (1.80 ± 0.09 log cfu/g respect 2.30 ± 0.11 log cfu/g and 1.80 ± 0.05 log cfu/g respect 1.70 ± 0.03 log cfu/g of the control, respectively for TAC and Y&M). Regarding pomological analysis, after seven days, lightness of the peach slices decreased 28% in POS, 24% in GT and 35% in control. During shelf life TSS increased 8% in the control, 2% in POS and remained unchanged in GT, after seven days. At the same time, TA decreased 30% in POS, 20% in GT treatment and 63% in the control. During the experiment TSS increased in all treatments, more rapidly in the control; meanwhile the TA decreased slowly in treated samples compared to the control. Concluding, Posidonia oceanica and green tea extracts were found able to delay the colour and pomological parameters decay, maintaining a good fruit quality during shelf life. Data already showed evidence a better performance of the Posidonia extract, limiting the growth of microorganisms responsible for fresh fruit deterioration

Sensory analysis integrated by palynological and physicochemical determinations plays a key role in differentiating unifloral honeys of similar botanical origins (Myrtaceae honeys from southern Spain)

Myrtaceae honeys produced in Sierra Morena (southern Spain, Andalusia) are obtained from both Euca-lyptus camaldulensis and Myrtus communis, and honeys can be easily confused when classified as theycome from the same botanical family. The characterisation was intended on the basis of their physico-chemical, sensory and palynological properties. Cluster analysis (CA) and principal component analysis(PCA) allowed us to make a distinction between two honey profiles. The first one corresponds to theEuropean sensory profile described for Eucalyptus unifloral honeys. The second profile, which sensorycharacteristics are absolutely different, has not been previously described. Classification of samples is pro-posed to be based on their pollen type and content and sensory attributes. Therefore, pollen type andcontent in E. camaldulensis and M. communis are required to distinguish Eucalyptus honey type fromother honeys coming from Myrtaceae family. Sensory analysis identifies honey botanical source as well aspalynological analysis: Eucalyptus sensory profile requires over 50% of E. camaldulensis and under 30%of M. communis pollen. Previously undefined sensory profile of myrtle honey is showed under 50% ofE. camaldulensis and over 30% of M. communis polle

INTERACTIVE POLYPHENOLS-BASED BIOPACKAGING FOR FOOD PRESERVATION: AN IN VITRO STUDY

Producing green, sustainable and renewable materials is one of the major challenge nowadays in the food-packaging sector. In this context, the aim of our study is to develop an active cellulose-based packaging, cellulose in fact is one of the most plentiful polymer on the earth. Tetrahydrocurcumin (THC), a derivative of curcuma, chosen as antioxidant and antimicrobial natural substance, was added into a cellulose matrix (1.5% w/w) and the resulting material was then studied. In addition to this active compound, the paper also contained chitosan and carboxymethylcellulose, to improve the retention of THC and the mechanical properties. Mechanical, chemical and microbiological analyses were done to completely characterize the active papers. Grammage, dry and wet strength were determined. The polyphenol content was determined by the Folin-Ciolcalteu method. Antimicrobial activity of THC, in solution and after its incorporation into the papers, was tested against Gram negative bacteria (Escherichia coli and Pseudomonas putida), Gram positive bacteria (Staphylococcus aureus and Listeria innocua) and moulds (Penicillium chrysogenum and Aspergillus niger). Antioxidant capacity was also tested through the DPPH method. THC solution presented a good antioxidant capacity: it showed an EC50 equal to 4,49 ppm ( EC50 of Trolox was 2,86 ppm). Its minimal inhibitory concentration is 0,4 g/L for Gram positive bacteria, and higher than 0,6 g/L for Gram negative. THC solution was found effective in delaying the development of moulds. THC polyphenols were quantified as 0,8% on paper weight for the paper containing THC and these quantities together with chitosan resulted able to slow down the growth of microorganism. Pseudomonas is inhibited by the presence of chitosan and THC is able to amplify the antimicrobial activity of chitosan, by inhibiting also the growth of Staphylococcus and E. Coli. The presence of THC does neither affect the mechanical properties of papers, nor the color and the odor. Based on these results, it is possible to conclude that THC exhibits good antioxidant and moderate antimicrobial properties. Paper sheets didn’t lose their mechanical properties. These data will pave the way to the use of THC for the production of an active paper-based packaging to improve the shelf life of food items

Evaluation of the antioxidant/antimicrobial performance of Posidonia oceanica in comparison with three commercial natural extracts and as a treatment on fresh-cut peaches (Prunus persica Batsch)

This research aimed at extending the choice of natural antimicrobials/antioxidants for food applications. Four plant extracts, Posidonia oceanica (PO), Green Tea (GT), Grape seeds (GS) and Grape skin (GK), were analyzed to determine their total phenolic content, antioxidant activity and in vitro antimicrobial performance. PO extract showed the highest total phenolic content (711 mg gallic acid/g extract) and antifungal activity against Aspergillus niger and Penicillium chrysogenum. The highest antioxidant (3.81 mg/L EC50) and antibacterial activities (bactericidal against Gram positives and bacteriostatic against Gram negatives) were found for GT extract. The best performing extracts (PO and GT) were applied by dipping on peach slices in storage trials. Microbiological and pomological parameters were evaluated during 7 d storage. Total aerobic count, Pseudomonas as well as yeasts and moulds populations, were reduced by about 0.5 log cfu/g, mainly up to 5 d in all treated samples compared to the control. Total soluble solids, titratable acidity and colour (L*a*b*) changes were also delayed in treated fruit

Religious Pilgrimage: Experiencing Places, Objects and Events

This article explores the concept of the Eventization of faith (Pfadenhauer, 2010) through application of three case studies, to identify learning that might be applied to a traditional pilgrimage destination, such as Jerusalem. This Holy City is held sacred by the three Abrahamic religions, and faith-based tourism is central both to the Holy Land and to the city of Jerusalem (Leppakari & Griffin, 2017). This paper builds on research that identifies processes and models that provide insight into the developing concept of the eventization of faith. The work examines outcomes from three different perspectives: - The impact of traditional church-led pilgrimages to places in the Holy Land, on participants and their local church communities. - The successful eventization of the Lindisfarne Gospels as part of their release to Durham University in 2013, and the impact on local historical, cultural and religious identity and heritage (Dowson, 2019). - The shared pilgrimage experience of thousands of Christian women participating in the annual Cherish Conference in Leeds, Yorkshire, held in a secular event venue (Dowson, 2016). In analysing these three case study examples, this paper aims to identify factors that might enhance our understanding of the concept of eventization of faith. Utilising face to face interviews and online survey results, the research focuses on the aspects of community, identity and authenticity. Events enable shared experiences in a faith context (Lee et al., 2015), and so this research develops a model that captures and expresses approaches that might encourage pilgrimages to traditional destinations, through the medium of events, adding insight into the development of the academic concept of Eventization of Faith

Terrorism, Tourism and Religious Travellers

Curiously, while tourism is cited as the world’s largest industry (UNWTO, 2016), it is simultaneously a fragile industry that is highly vulnerable to the impact of the ongoing threat of terrorism. Internationally, terrorism influences the tourist mind-set in a number of ways, in particular it creates fear for travellers and causes economic and social impacts to change the behaviour of people and dissuade them from visiting certain places in the world. Thus, the impact of terrorism has caused tremendous damage to the travel industry. A number of countries which previously depended quite heavily on the tourism industry are suffering in terms of economic development. This paper discusses critical issues related to terrorism, that are faced by travellers to religious and sacred sites. The paper will illustrate the impact of recent terrorism phenomena upon travellers in two ways: first, the potential personal hazards to travellers caused by terrorist incidents; second, the impacts caused by stringent anti-terrorism laws and security measures, to travellers while they are in transit