I distretti della tipicità volano per la tutela e la valorizzazione dei territori

2By integrating the content offered while teaching the module “Knowledge of Friuli”, and considering the cultural importance offered by the descendants of Friulian origins, with this work we would like to emphasize the importance of the international promotion and development of Italian agrofood, in particular, that of Friuli Venezia Giulia since it is a region known for its unique flavours and cultural excellence. Thus, it is essential to recognise the importance of this uniqueness, which is the cornerstone for the development of excellent local products. In addition, a further objective of this work is to highlight the vital role played by effective organisation in production areas which makes the region competitive at an international level, especially in relation to aggregations of associated companies. It should be noted that the process of internationalisation of Italian agrofood affects the entire agricultural sector, both in terms of production and processing. In this way, for example, the region of Friuli Venezia Giulia, thanks to the introduction of the brand “Tipicamente Friulano” (Typically Friulian), is adapting to the demand and sensitivity of the new global market, enhancing the excellence of regional agrofood products.openopenZironi, Roberto; Miccoli, AlessandraZironi, Roberto; Miccoli, Alessandr

Application of multi-pass high pressure homogenization under variable temperature regimes to induce autolysis of wine yeasts

The effects of the number of passes and processing temperature management (controlled vs. uncontrolled) were investigated during high pressure homogenization-induced autolysis of Saccharomyces bayanus wine yeasts, treated at 150 MPa. Both variables were able to affect cell viability, and the release of soluble molecules (free amino acids, proteins and glucidic colloids), but the effect of temperature was more important. S. bayanus cells were completely inactivated in 10 passes without temperature control (corresponding to a processing temperature of 75 C). The two processing variables also affected the volatile composition of the autolysates produced: higher temperatures led to a lower concentration of volatile compounds. The management of the operating conditions may allow the compositional characteristics of the products to be modulated, making them suitable for different winemaking applications

Potential of high pressure homogenization to induce autolysis of wine yeasts

High pressure homogenization (HPH) was tested for inducing autolysis in a commercial strain of Saccharomyces bayanus for winemaking. The effects on cell viability, the release of soluble proteins, glucidic colloids and amino acids in wine-like medium and the volatile composition of the autolysates were investigated after processing, in comparison with thermolysis. HPH seemed a promising technique for inducing autolysis of wine yeasts. One pass at 150 MPa was the best operating conditions. Soluble colloids, proteins and free amino acids were similar after HPH and thermolysis, but the former gave a more interesting volatile composition after processing, with higher concentrations of ethyl esters (fruity odors) and lower fatty acids (potential off-flavors). This might allow different winemaking applications for HPH, such as the production of yeast derivatives for wine ageing. In the conditions tested, HPH did not allow the complete inactivation of yeast cells; the treatment shall be optimized before winemaking use. \ua9 2015 Elsevier Ltd. All rights reserved

Nanoemulsions as delivery systems of hydrophobic silybin from silymarin extract: Effect of oil type on silybin solubility, invitro bioaccessibility and stability

The potential of nanoemulsion delivery systems to carry silybin from silymarin extract was studied. To this purpose, sunflower oil, extra virgin olive oil and castor oil were used to prepare silymarin loaded nanoemulsions. The effect of oil type on the silybin solubility and i. n vitro bioaccessibility was evaluated. Moreover, the changes in particle size, silybin concentration, oxygen consumption and hydroperoxide concentration were studied in nanoemulsions during storage at 20\ub0C. Results showed that silybin can be successfully incorporated into physically stable nanoemulsions prepared with the different oils. The oil type slightly influenced the silybin invitro bioaccessibility, while it affected the nanoemulsion particle size as well as silybin stability during storage. In particular, silybin underwent degradation, showing lower stability in extra virgin oil and sunflower oil than in castor oil. Results also showed that the presence of the silymarin extract containing silybin did not affect the oxidation kinetics of the carrier oils. \ua9 2015 Elsevier Ltd