Impact of rapeseed press-cake on Maillard reaction in a cookie model system

Rapeseed press-cake (RPC) is a byproduct of rapeseed oil production, rich in proteins and fiber. The aim of this study was to investigate the impact of cold pressed RPC, RPC fiber isolate and RPC alkaline extract on the formation of acrylamide and 5-hydroxymethylfufural (HMF) in cookies. Both compounds were influenced by the ingredients: the addition of RPC led to a significant dose-dependent increase of HMF in the cookies and to an increase of acrylamide up to 66.9%. On the contrary, acrylamide concentration was reduced down to 39.6% in presence of the alkaline extract and down to 4.4% in the presence of the fiber extract. The Michael addition of free amino acids to acrylamide was further investigated by high-resolution mass spectrometry (HRMS) revealing that cysteine was the preferred nucleophile for acrylamide elimination

Quantification of Nε-(2-Furoylmethyl)-L-lysine (furosine), Nε-(Carboxymethyl)-L-lysine (CML), Nε-(Carboxyethyl)-L-lysine (CEL) and total lysine through stable isotope dilution assay and tandem mass spectrometry

The control of Maillard reaction (MR) is a key point to ensure processed foods quality. Due to the presence of a primary amino group on its side chain, lysine is particularly prone to chemical modifications with the formation of Amadori products (AP), Nε-(Carboxymethyl)-L-lysine (CML), Nε-(Carboxyethyl)-L-lysine (CEL). A new analytical strategy was proposed which allowed to simultaneously quantify lysine, CML, CEL and the Nε-(2-Furoylmethyl)-L-lysine (furosine), the indirect marker of AP. The procedure is based on stable isotope dilution assay followed by, liquid chromatography tandem mass spectrometry. It showed high sensitivity and good reproducibility and repeatability in different foods. The limit of detection and the RSD% were lower than 5 ppb and below 8%, respectively. Results obtained with the new procedure not only improved the knowledge about the reliability of thermal treatment markers, but also defined new insights in the relationship between Maillard reaction products and their precursors

‘In defence of the decorator’ : Giulio Rosso (1897-1976) in Italy in the interwar period

This dissertation concerns the creative practice developed by the Italian decorator Giulio Rosso (1897-1976) in Italy during the interwar period (1919-1941). Despite post-war critical oblivion, Rosso’s contemporary colleagues, intellectuals, and architects appreciated his ability to master an extremely varied repertoire, adapting it to meet different spatial requirements while also updating it through humour and stylistic references to the visual languages of contemporary fine arts and modern media. This analysis of Rosso’s output highlights decoration as a practice worth exploring and distinct from the fine arts. During the 1920s, Rosso took advantage of a new interest in decoration that was developing within the Italian cultural debate. Long despised as the product of negotiations which, arguably, limited the autonomy of the artist, decoration was re-evaluated within the context of the ‘Return to Order’ for its ability to engage artists in a relationship with society that had previously seemed lost. During the 1930s, Rosso benefited from the fascist regime’s commitment to commissioning decorative schemes for public spaces intended for mass spectacles, ritual celebrations, and indoctrination. Rather than imposing an official style, the regime welcomed any decorative approach that conformed the Party’s directives. Decorators and artists were sometimes offered opportunities to create extremely innovative and significant experimental works; at other times, they were forced to provide conventionally academic pieces of visual propaganda. Rosso’s decorative schemes for private and public patrons responded to and participated in the complex context of Italian interwar society. This dissertation makes a positive case in favour of his remarkable and unjustly neglected output, highlighting its specific characteristics, circumstances and implications, motives and objectives, possible interpretations, and value as a cultural testimony from a different time

Effects of formulation and baking process on acrylamide formation in Kolompeh, a traditional cookie in Iran

Thermal treatments and recipes are two critical aspects for the formation of acrylamide at ordinary household cooking conditions and industrial level. Kolompeh is a traditional Iranian cookie, and the aim of this study was to monitor acrylamide formation in four different recipes: traditional sugary Kolompeh (TSK), traditional simple Kolompeh (TSIK), industrial sugary Kolompeh (ISK), and industrial simple Kolompeh (ISIK). Along with the measurement of reducing sugars, moisture, and pH, acrylamide was quantified by gas chromatography mass spectrometry (GC-MS). Results indicated that acrylamide content was 1758, 1048, 888, and 560 μg/kg for TSK, TSIK, ISK, and ISIK, respectively, revealing that the kind of thermal treatment in combination with higher concentrations of reducing sugars were the major driver for acrylamide formation. In particular, acrylamide concentration in TSIK direct heating was 1.87 times higher than industrial indirect heating treatment, highlighting that domestic preparation of Kolompeh required a specific attention as a source of potential toxic molecule formation

Spray-dried olive mill wastewater reduces Maillard reaction in cookies model system

The network of the Maillard reaction can be influenced by the presence of polyphenols. In this paper, we evaluated the ability of secoiridoids to interact with asparagine and lysine tuning the formation of dietary advanced glycation end-products (d-AGEs), dicarbonyls and acrylamide. Olive oil mill wastewater polyphenol powders (OMWP) were added to glucose and lysine or asparagine in silica model systems to mimic water activity present in cookies. Results revealed that acrylamide, Amadori compounds and N-ε-carboxyethyllysine (CEL) were reduced to 50%, after 13 min at 180°C; for the reduction of N-ε-carboxymethyllysine (CML), secoiridoids were effective only in model systems with the addition of acacia fiber and maltodextrin as coating agents. In cookies, OMWP at three different concentrations decreased the concentration of protein bound Amadori compounds, CML, CEL and dicarbonyls. Acrylamide and 5-hydroxymethylfurfural were reduced to 60% and 76% respectively, highlighting the ability of secoiridoids-based functional ingredients in controlling d-AGEs formation

Evolution of protein bound Maillard reaction end-products and free Amadori compounds in low lactose milk in presence of fructosamine oxidase I

Thermal treatments and storage influence milk quality, particularly in low lactose milk as the higher concentration of reducing sugars can lead to the increased formation of the Maillard reaction products (MRPs). The control of the Amadori products (APs) formation is the key step to mitigate the Maillard reaction (MR) in milk. The use of fructosamine oxidases, (Faox) provided promising results. In this paper, the effects of Faox I were evaluated by monitoring the concentration of free and bound MRPs in low lactose milk during shelf life. Results showed that the enzyme reduced the formation of protein-bound MRPs down to 79% after six days at 37 °C. Faox I lowered the glycation of almost all the free amino acids resulting effective on basic and polar amino acids. Data here reported corroborate previous findings on the potentiality of Faox enzymes in controlling the early stage of the MR in foods

Diplofuranones A and B, two further new 4-monosubstituted 2(3<i>H</i>)-dihydrofuranones produced by <i>Diplodia corticola</i>, a fungus pathogen of cork oak

Two new 4-monosubstituted 2(3H)-dihydrofuranones, named diplofuranones A and B, were isolated from liquid cultures of Diplodia corticola, a plant pathogenic fungus causing a canker disease of cork oak (Quercus suber L.). The same fungus also produces several metabolites such as the diplopyrone, the (3S,4R)-trans- and the (3R,4R)-cis-4-hydroxymellein, the sapinofuranone B and its (S,S)-enantiomer, the well known sphaeropsidins A-C, and the diplobifuranylones A and B. The diplofuranones A and B were characterised, using spectroscopic (essentially NMR and MS techniques) methods, as the 4-[(1E,3E)-5-hydroxyhexadienyl]butan-4-olide and its corresponding 3,4-dihydro side chain derivative. The stereochemistry of the stereogenic secondary hydroxylated carbon of the side chain of diplofuranone A was determined by application of Mosher’s method and proved to be R. Diplofuranone A tested at 0.2 mg mL-1 on non-host plant did not show phytotoxic activity

Camorra e polizia nella Napoli borbonica (1840-1860)

[Italiano]:Nel ricco campo di studi sulla criminalità organizzata nell’Italia contemporanea non si sono sviluppate ricerche originali sull’Ottocento borbonico. Questa ricerca si concentra sul fenomeno camorrista, emerso a Napoli negli anni post-Restaurazione come forte potere territoriale estorsivo, che ho studiato nelle fonti di polizia giudiziaria ben archiviate dal 1840. Nella documentazione di polizia giudiziaria si riscontra fin dai primi anni presi in esame una progressiva individuazione di camorra e camorristi da parte dei funzionari, che tendono a distinguerla dalla criminalità comune diffusa sullo stesso territorio. I casi registrati dall’istituzione si concentrano per gli anni Quaranta soprattutto sugli originari ambiti estorsivi del gioco e del carcere, con qualche rilevazione nel campo della prostituzione, mentre fin dai primi anni Cinquanta si rivela una camorra operante su molteplici aree: dai vari mercati alimentari, ai servizi di trasporto, all’oreficeria e al contrabbando. Dalla storia sociale il mio case-study si allarga alla storia politica lungo i grandi movimenti del Quarantotto. Le fonti di polizia documentano infatti interessanti casi di impegno propriamente politico di alcuni camorristi, sia per network con i liberali a Napoli, sia per la promozione di forti disordini carcerari. L’attivo coinvolgimento nel fronte costituzionale, che va avanti per tutti gli anni Cinquanta, induce una più seria attenzione della polizia verso questi gruppi criminali di potere territoriale forte nella capitale, e si avviano infatti nuove strategie repressive. Allorché nel Sessanta comincia il crollo dello Stato borbonico, i durevoli network liberali di camorristi affermati produce la ben nota cooptazione di essi nella guardia cittadina da parte del governo costituzionale di Liborio Romano. Nei primi anni postunitari, tanto le fonti di polizia quanto la prima eccellente letteratura sociologica sulla camorra documentano aspetti sociali continuativi, cui si contrappone una nuova importante percezione liberale dell’intollerabile criminalità a potere territoriale di Napoli, da reprimere con determinazione specifica, come nella futura antimafia./[English]:In important recent studies about organized crime in contemporary Italy you generally do not find any historical materials with regard to the Bourbon’s age. This research focuses on the phenomenon of Camorra, which turned out in Naples in the post-Restoration as a strong territorial power based on extortion. I’ve studied it in the judicial police documentation you can find in public archives since 1840. The historical sources referring to first years document a progressive identification of Camorra and Camorrists by the officials, who tended to distinguish this phenomenon from other criminal events that were common in the same area. Among the cases recorded by the institution during the Forties of the XIXth century, we generally find some materials about gambling, prostitution and prison extortion, which are the traditional fields of Camorra. In the following ten-years period, new kinds of Camorra are recorded in several fields: the foods markets, the porterage services, the goldsmith’s work and the contraband. From Social History my case-study goes on to Political History during the important movements in 1848. Police sources document some very interesting political engagements of several Camorrists both in liberal networks in Naples and in prison strong disorders. This active involvement in constitutional front, which goes on for all the Fifties, induce a deeper attention and new repression strategies by Bourbon’s police towards this particular criminal groups in the capital of the Kingdom. During the fall of the Bourbon State in 1860, Camorrists’ lasting liberal networks produce the well-known cooptation of them in the Guardia cittadina by Liborio Romano. Police sources of the Italian State in the Sixties, and first excellent sociological literature about Camorra as well, document both continuative social aspects of the phenomenon, and by contrast a new liberal perception of the unbearable territorial organized crime in Naples to be repressed more seriously, like future antimafia