Quali-quantitative study of the phenolic and polyphenolic compounds and their antioxidant capacity in vegetal matrix processed with different technologies

Food technologies today mean reducing agricultural food waste, improvement of food security, enhancement of food sensory properties, enlargement of food market and food economies. Food technologists must be high-skilled technicians with good scientific knowledge of food hygiene, food chemistry, industrial technologies and food engineering, sensory evaluation experience and analytical chemistry. Their role is to apply the modern vision of science in the field of human nutrition, rising up knowledge in food science. The present PhD project starts with the aim of studying and improving frozen fruits quality. Freezing process in very powerful in preserve initial raw material characteristics, but pre-treatment before the freezing process are necessary to improve quality, in particular to improve texture and enzymatic activity of frozen foods. Osmotic Dehydration (OD) and Vacuum Impregnation (VI), are useful techniques to modify fruits and vegetables composition and prepare them to freezing process. These techniques permit to introduce cryo-protective agent into the food matrices, without significant changes of the original structure, but cause a slight leaching of important intrinsic compounds. Phenolic and polyphenolic compounds for example in apples and nectarines treated with hypertonic solutions are slightly decreased, but the effect of concentration due to water removal driven out from the osmotic gradient, cause a final content of phenolic compounds similar to that of the raw material. In many experiment, a very important change in fruit composition regard the aroma profile. This occur in strawberries osmo-dehydrated under vacuum condition or under atmospheric pressure condition. The increment of some volatiles, probably due to fermentative metabolism induced by the osmotic stress of hypertonic treatment, induce a sensory profile modification of frozen fruits, that in some way result in a better acceptability of consumer, that prefer treated frozen fruits to untreated frozen fruits. Among different processes used, a very interesting result was obtained with the application of a osmotic pre-treatment driven out at refrigerated temperature for long time. The final quality of frozen strawberries was very high and a peculiar increment of phenolic profile was detected. This interesting phenomenon was probably due to induction of phenolic biological synthesis (for example as reaction to osmotic stress), or to hydrolysis of polymeric phenolic compounds. Aside this investigation in the cryo-stabilization and dehydrofreezing of fruits, deeper investigation in VI techniques were carried out, as studies of changes in vacuum impregnated prickly pear texture, and in use of VI and ultrasound (US) in aroma enrichment of fruit pieces. Moreover, to develop sensory evaluation tools and analytical chemistry determination (of volatiles and phenolic compounds), some researches were bring off and published in these fields. Specifically dealing with off-flavour development during storage of boiled potato, and capillary zonal electrophoresis (CZE) and high performance liquid chromatography (HPLC) determination of phenolic compounds.

Food lipids: their effects on quality and oxidative stability of animal tissues and emulsions

Lipolysis and oxidation of lipids in foods are the major biochemical and chemical processes that cause food quality deterioration, leading to the characteristic, unpalatable odour and flavour called rancidity. In addition to unpalatability, rancidity may give rise to toxic levels of certain compounds like aldehydes, hydroperoxides, epoxides and cholesterol oxidation products. In this PhD study chromatographic and spectroscopic techniques were employed to determine the degree of lipid oxidation in different animal products and its relationship with technological parameters like feeding fat sources, packaging, processing and storage conditions. To achieve this goal capillary gas chromatography (CGC) was employed not only to determine the fatty acids profile but also, after solid phase extraction, the amount of sterols (cholesterol and phytosterols) and cholesterol oxidation products (COPs). To determine hydroperoxides, primary products of oxidation and quantify secondary products UV/VIS absorbance spectroscopy was applied. Beef and pork meat in this study were analysed. In actual fact, lipid oxidation is a major deterioration reaction in meat, meat products and results in adverse changes in the colour, flavour, texture of meat and develops different compounds which should be a risk to human health as oxysterols. On beef and pork meat, a study of lipid fraction during storage was carried out to evaluate its shelf-life and some nutritional features life saturated/unsaturated fatty acids ratio and sterols content, in according to the interest that has been growing around functional food in the last years. The last part of this research was focused on the study of lipid oxidation in emulsions. In oil-in-water emulsions antioxidant activity of 1,2-dioleoyl-sn-glycero-3-phosphocholine (DOPC) was evaluated. The rates of lipid oxidation of 1.0% stripped soybean oil-in-water emulsions with DOPC were followed by monitoring lipid hydroperoxide and hexanal as indicators of primary and secondary oxidation products and the droplet surface charge or zeta potential (ζ) of the emulsions with varying concentrations of DOPC were tested. This manuscript reports the main results obtained in the three activities briefly summarized as follows: 1. study on effects of feeding composition on the photoxidative stability of lipids from beef meat, evaluated during storage under commercial retail conditions; 2. evaluation of effects of diets and storage conditions on the oxidative stability of pork meat lipids; 3. study on oxidative behavior of DOPC in stripped soybean oil-in-water emulsions stabilized by nonionic surfactant.

Vegetables biofortified with iodine: chemical, agronomic and qualitative aspects of raw and fried potatoes

Iodine is an essential microelement for human health because it is a constituent of the thyroid hormones that regulate growth and development of the organism. Iodine Deficiency Disorders (IDDs) are believed to be one of the commonest preventable human health problems in the world today, according to the World Health Organization: that diseases include endemic goiter, cretinism and fetal abnormalities, among others, and they are caused by lack of iodine in the diet, that is the main source of iodine. Since iodine intake from food is not enough respect to human needs, this can be remedied through dietary diversification, mineral supplementation, food fortification, or increasing the concentration and/or bioavailability of mineral elements in the edible portions of crops through agricultural intervention or genetic selection (biofortification). The introduction of iodized salt is a strategy widely used and accepted to eradicate iodine deficiency, because it is an inexpensive source of stable iodine. Since the intake of salt, though iodized, must still be limited according to the risk of cardiovascular disease, so the increase of iodine content in plants for the production of functional foods is representing a field of study of particular interest and a potential market. In Italy potatoes enriched with iodine are produced by a patented procedure of agronomic biofortification for the fresh market since several years, furthermore they are recently accepted and recommended by Italian Thyroid Association, as an alternative source of iodine. Researches performed during the PhD course intended to characterize this innovative vegetables products, focusing the attention on different aspects, such as chemistry, agriculture, and quality of fresh and fried potatoes. For this purpose, lipid fraction of raw material was firstly investigated, in order to assess whether the presence of iodine in plant metabolism can affect fatty acid or sterol biosynthesis, according to the hypothesis that iodine can be bounded to polyunsaturated fatty acids of cell membranes, protecting them from peroxydation; phytosterols of plant sterol are also studied because their importance in reducing serum cholesterol, especially in potato plant sterols are also involved in synthesis of glycoalkaloid, a family of steroidal toxic secondary metabolites present in plants of the Solanaceae family. To achieve this goal chromatographic analytical techniques were employed to identify and quantify fatty acids and sterols profile of common and iodine enriched row potatoes. Another aim of the project was to evaluate the effects of frying on the quality of iodine-enriched and common potatoes. Since iodine-enriched potatoes are nowadays produced only for the fresh market, preliminary trials of cultivation under controlled environment were carried out to verify if potato varieties suitable for processing were able to absorb and accumulate iodine in the tuber. In a successive phase, these varieties were grown in the field, to evaluate their potential productivity and quality at harvest and after storage. The best potato variety to be destined for processing purposes, was finally subjected to repeated frying cycles; the effects of lipid oxidation on the composition and quality of both potatoes and frying oil bath were evaluated by chromatographic and spectrophotometric analytical techniques. Special attention were paid on volatile compounds of fried potatoes.

Bioactive and toxic compounds in different foodstuffs: analytical techniques and sensory analysis

Foods that provide medical and health benefits or have a role in disease risk prevention are termed functional foods. The functionality of functional foods is derived from bioactive compounds that are extranutritional constituents present in small quantities in food. Bioactive components include a range of chemical compounds with varying structures such as carotenoids, flavonoids, plant sterols, omega-3 fatty acids (n-3), allyl and diallyl sulfides, indoles (benzopyrroles), and phenolic acids. The increasing consumer interest in natural bioactive compounds has brought about a rise in demand for these kinds of compounds and, in parallel, an increasing number of scientific studies have this type of substance as main topic. The principal aim of this PhD research project was the study of different bioactive and toxic compounds in several natural matrices. To achieve this goal, chromatographic, spectroscopic and sensorial analysis were performed. This manuscript reports the main results obtained in the six activities briefly summarized as follows: • SECTION I: the influence of conventional packaging on lipid oxidation of pasta was evaluated in egg spaghetti. • SECTION II: the effect of the storage at different temperatures of virgin olive oil was monitored by peroxide value, fatty acid activity, OSI test and sensory analysis. • SECTION III: the glucosinolate and phenolic content of 37 rocket salad accessions were evaluated, comparing Eruca sativa and Diplotaxis tenuifolia species. Sensory analysis and the influence of the phenolic and glucosinolate composition on sensory attributes of rocket salads has been also studied. • SECTION IV: ten buckwheat honeys were characterised on the basis of their pollen, physicochemical, phenolic and volatile composition. • SECTION V: the polyphenolic fraction, anthocyanins and other polar compounds, the antioxidant capacity and the anty-hyperlipemic action of the aqueous extract of Hibiscus sabdariffa were achieved. • SECTION VI: the optimization of a normal phase high pressure liquid chromatography–fluorescence detection method for the quantitation of flavanols and procyanidins in cocoa powder and chocolate samples was performed.

Functional components and lipid quality assessment in vegetable foods: analytical and technological approaches

Lipids are important components that contribute very significantly to nutritional and technological quality of foods because they are the least stable macro-components in foods, due to high susceptibility to oxidation. When rancidity take place, it makes food unhealthy and unacceptable for consumers. Thus, the presence of antioxidants, naturally present of added to foods, is required to enhance shelf life of foods. Moreover, antioxidant like phenolic compounds play an important role in human health enhancing the functionality of foods. The aim of this PhD project was the study of lipid quality and lipid oxidation in different vegetable foods focusing on analytical and technological aspects in order to figure out the effects of lipid composition and bioactive compounds (phenolic compounds, omega-3 fatty acids and dietary fiber) addition on their shelf life. In addition, bioavailability and antioxidant effects of phenolic compounds in human and animals, respectively, were evaluated after consumption of vegetable foods. The first section of the work was focused on the evaluation of lipid quality impact on technological behaviour of vegetable foods. Because of that, cocoa butter with different melting point were evaluated by chromatographic techniques (GC, TLC) and the sample with the higher melting point showed the presence of fatty acids, triglycerides, 2-monoglycerides and FT-IR profile different from genuine cocoa butter, meaning an adding of foreign fat (lauric-fat) not allowed by the law. Looking at lipid quality of other vegetable foods, an accelerated shelf life test (OXITEST®), was used to evaluate of lipid stability to oxidation in tarallini snacks made up using different lipid matrices (sunflower oil, extravirgin olive oil and a blend of extravirgin olive oil and lard). The results showed a good ability of OXITEST® to discriminate between lipid unsaturation and different cooking times, without any samples fat extraction. In the second section, the role of bioactive compounds on cereal based food shelf life was studied in different bakeries by GC, spectrophotometric methods and capillary electrophoresis. It was examined the relationships between phenolic compounds, added with flour, and lipid oxidation of tarallini and frollini. Both products showed an increase in lipid oxidation during storage and antioxidant effects on lipid oxidation were not as expected. Furthermore, the influence of enrichment in polyunsaturated fatty acids on lipid oxidation of pasta was evaluated. The results proved that LC n-3 PUFA were not significantly implicated in the onset of oxidation in spaghetti stored under daylight and accelerated oxidation in a laboratory heater. The importance of phenolic compounds as antioxidant in humans and rats was also studied, by HPLC/MS in the latter section. For this purpose, apigenin and apigenin glycosides excretion was investigated in six women’s urine in a 24 hours study. After a single dose of steamed artichokes, both aglicone and glucuronide metabolites were recovered in 24 h urine. Moreover, the effect of whole grain durum wheat bread and whole grain Kamut® khorasan bread in rats were evaluated. Both cereals were good sources of antioxidants but Kamut® bread fed animals had a better response to stress than wheat durum fed, especially when a sourdough bread was supplied.

Study of innovative methods of control in the cereal productive chain for the production of beer and spirits

Researches performed during the PhD course intended to assess innovative applications of near-infrared spectroscopy in reflectance (NIR) in the production chain of beer. The purpose is to measure by NIR the "malting quality" (MQ) parameter of barley, to monitor the malting process and to know if a certain type of barley is suitable for the production of beer and spirits. Moreover, NIR will be applied to monitor the brewing process. First of all, it was possible to check the quality of the raw materials like barley, maize and barley malt using a rapid, non-destructive and reliable method, with a low error of prediction. The more interesting result obtained at this level was that the repeatability of the NIR calibration models developed was comparable with the one of the reference method. Moreover, about malt, new kinds of validation were used in order to estimate the real predictive power of the proposed calibration models and to understand the long-term effects. Furthermore, the precision of all the calibration models developed for malt evaluation was estimated and statistically compared with the reference methods, with good results. Then, new calibration models were developed for monitoring the malting process, measuring the moisture content and other malt quality parameters during germination. Moreover it was possible to obtain by NIR an estimate of the "malting quality" (MQ) of barley and to predict whether if its germination will be rapid and uniform and if a certain type of barley is suitable for the production of beer and spirits. Finally, the NIR technique was applied to monitor the brewing process, using correlations between NIR spectra of beer and analytical parameters, and to assess beer quality. These innovative results are potentially very useful for the actors involved in the beer production chain, especially the calibration models suitable for the control of the malting process and for the assessment of the “malting quality” of barley, which need to be deepened in future studies.

Advances in understanding of osmotic dehydration and vacuum impregnation of fruits

Osmotic Dehydration and Vacuum Impregnation are interesting operations in the food industry with applications in minimal fruit processing and/or freezing, allowing to develop new products with specific innovative characteristics. Osmotic dehydration is widely used for the partial removal of water from cellular tissue by immersion in hypertonic (osmotic) solution. The driving force for the diffusion of water from the tissue is provided by the differences in water chemical potential between the external solution and the internal liquid phase of the cells. Vacuum Impregnation of porous products immersed in a liquid phase consist of reduction of pressure in a solid-liquid system (vacuum step) followed by the restoration of atmospheric pressure (atmospheric step). During the vacuum step the internal gas in the product pores is expanded and partially flows out while during the atmospheric step, there is a compression of residual gas and the external liquid flows into the pores (Fito, 1994). This process is also a very useful unit operation in food engineering as it allows to introduce specific solutes in the tissue which can play different functions (antioxidants, pH regulators, preservatives, cryoprotectants etc.). The present study attempts to enhance our understanding and knowledge of fruit as living organism, interacting dynamically with the environment, and to explore metabolic, structural, physico-chemical changes during fruit processing. The use of innovative approaches and/or technologies such as SAFES (Systematic Approach to Food Engineering System), LF-NMR (Low Frequency Nuclear Magnetic Resonance), GASMAS (Gas in Scattering Media Absorption Spectroscopy) are very promising to deeply study these phenomena. SAFES methodology was applied in order to study irreversibility of the structural changes of kiwifruit during short time of osmotic treatment. The results showed that the deformed tissue can recover its initial state 300 min after osmotic dehydration at 25 °C. The LF-NMR resulted very useful in water status and compartmentalization study, permitting to separate observation of three different water population presented in vacuole, cytoplasm plus extracellular space and cell wall. GASMAS techniques was able to study the pressure equilibration after Vacuum Impregnation showing that after restoration of atmospheric pressure in the solid-liquid system, there was a reminding internal low pressure in the apple tissue that slowly increases until reaching the atmospheric pressure, in a time scale that depends on the vacuum applied during the vacuum step. The physiological response of apple tissue on Vacuum Impregnation process was studied indicating the possibility of vesicular transport within the cells. Finally, the possibility to extend the freezing tolerance of strawberry fruits impregnated with cryoprotectants was proven.

Impatti dell'adozione di standard privati nel sistema agroalimentare: il caso del BRC Global Standard for Food Safety in Italia

L’argomento scelto riguarda l’adozione di standard privati da parte di imprese agro-alimentari e le loro conseguenze sulla gestione globale dell’azienda. In particolare, lo scopo di questo lavoro è quello di valutare le implicazioni dovute all’adozione del BRC Global Standard for Food Safety da parte delle imprese agro-alimentari italiane. La valutazione di tale impatto è basata sulle percezioni dei responsabili aziendali in merito ad aspetti economici, gestionali, commerciali, qualitativi, organizzativi. La ricerca ha seguito due passaggi fondamentali: innanzitutto sono state condotte 7 interviste in profondità con i Responsabili Qualità (RQ) di aziende agro-alimentari italiane certificate BRC Food. Le variabili estrapolate dall’analisi qualitativa del contenuto delle interviste sono state inserite, insieme a quelle rilevate in letteratura, nel questionario creato per la successiva survey. Il questionario è stato inviato tramite e-mail e con supporto telefonico ad un campione di aziende selezionato tramite campionamento random. Dopo un periodo di rilevazione prestabilito, sono stati compilati 192 questionari. L’analisi descrittiva dei dati mostra che i RQ sono in buona parte d’accordo con le affermazioni riguardanti gli elementi d’impatto. Le affermazioni maggiormente condivise riguardano: efficienza del sistema HACCP, efficienza del sistema di rintracciabilità, procedure di controllo, formazione del personale, miglior gestione delle urgenze e non conformità, miglior implementazione e comprensione di altri sistemi di gestione certificati. Attraverso l’analisi ANOVA fra variabili qualitative e quantitative e relativo test F emerge che alcune caratteristiche delle aziende, come l’area geografica, la dimensione aziendale, la categoria di appartenenza e il tipo di situazione nei confronti della ISO 9001 possono influenzare differentemente le opinioni degli intervistati. Successivamente attraverso un’analisi fattoriale sono stati estratti 8 fattori partendo da un numero iniziale di 28 variabili. Sulla base dei fattori è stata applicata la cluster analysis di tipo gerarchico che ha portato alla segmentazione del campione in 5 gruppi diversi. Ogni gruppo è stato interpretato sulla base di un profilo determinato dal posizionamento nei confronti dei vari fattori. I risultati oltre ad essere stati validati attraverso focus group effettuati con ricercatori ed operatori del settore, sono stati supportati anche da una successiva indagine qualitativa condotta presso 4 grandi retailer inglesi. Lo scopo di questa successiva indagine è stato quello di valutare l’esistenza di opinioni divergenti nei confronti dei fornitori che andasse quindi a sostenere l’ipotesi di un problema di asimmetria informativa che nonostante la presenza di standard privati ancora sussiste nelle principali relazioni contrattuali. Ulteriori percorsi di ricerca potrebbero stimare se la valutazione dell’impatto del BRC può aiutare le aziende di trasformazione nell’implementazione di altri standard di qualità e valutare quali variabili possono influenzare invece le percezioni in termini di costi dell’adozione dello standard.

Erosioni dentali nei bambini affetti da GERD

L’erosione dentale è definita come una perdita progressiva e irreversibile dei tessuti duri del dente, a causa di un processo chimico che non coinvolge i batteri. La sua prevalenza è accresciuta negli ultimi anni nella popolazione generale, particolarmente nei bambini e negli adolescenti e rappresenta attualmente un’enorme sfida per la cura della salute orale. L'eziologia delle erosioni è difficile da diagnosticare perché può essere il risultato di una varietà di fattori e si può manifestare in maniera differente in base alla causa che l’ha determinata. L’eziologia può essere intrinseca, cioè derivante dal contenuto acido dello stomaco associato a disordini alimentari come l’anoressia, la bulimia nervosa, il reflusso gastro-esofageo e il regurgito, o estrinseca, derivante dal contenuto acido proveniente dall’ambiente esterno (cibi dietetici, bevande analcoliche, succhi di frutta, ecc). L’erosione è particolarmente frequente nei bambini e poiché i soggetti che presentano erosioni in dentizione decidua hanno un rischio aumentato di manifestare erosioni in dentizione permanente, una diagnosi precoce e una prevenzione attuata in tenera età, aiuterà a prevenire il danno a carico dei denti permanenti. Inoltre se l’erosione dentale non è controllata e stabilizzata, il bambino potrebbe soffrire di severe perdite di superfici dentali, sensibilità dentale, malocclusione, inestetismi o anche ascessi dentali dei denti affetti. Lo studio caso-controllo è stato condotto dalla Sezione di Odontostomatologia del Dipartimento Testa - Collo, in collaborazione con l’Unità Operativa Complessa di Gastroenterologia Pediatrica dell’Azienda Ospedaliera-Univesitaria di Parma. Il gruppo di studio comprende 60 pazienti di età compresa tra i 4 e i 13 anni. Dei 60 bambini arruolati, 30 presentano sintomi e storia clinica di GERD, mentre gli altri 30 sono bambini sani senza alcun sintomo di GERD o di altri disturbi gastrointestinali. Il gruppo campione A include anche soggetti affetti, oltre che dal reflusso gastro-esofageo, da varie forme di disabilità, in alcune delle quali il GERD sembra essere parte del quadro sindromico. I risultati ottenuti dallo studio hanno dimostrato una prevalenza maggiore di erosioni dentali nel gruppo di bambini affetti da GERD, rispetto ai bambini sani, in accordo con quanto riportato dalla letteratura.

Imposta sul valore aggiunto, diritto a detrazione e neutralità fiscale: profili comunitari e nazionali

La tematica trattata riguarda l´esame approfondito dell’istituto della detrazione nell’impianto dell’Iva comunitaria, così come concepito nell’ambito dello schema teorico di applicazione del tributo, e così come disciplinato sin dalle prime direttive comunitarie. Una compiuta disamina critica dell’istituto della detrazione, nell’ambito del sistema Iva, ha reso necessaria una preliminare analisi delle caratteristiche fondamentali dell’imposta, così come è stata concepita nelle successive direttive comunitarie, e dei principi generali cui essa è sottesa, sia in ambito interno, sia in ambito internazionale, evidenziando la natura giuridica della stessa dopo aver posto in raffronto le diverse teorie sull’argomento prospettate dalla dottrina; a tali tematiche è stato dedicato il primo capitolo. Il secondo capitolo, riferito all’istituto della detrazione, distinguendo i presupposti dall’esistenza dello stesso rispetto ai presupposti per l’esercizio del diritto, è dedicato alla descrizione delle caratteristiche generali e specifiche dell’istituto, analizzandone gli aspetti oggettivi, soggettivi, formali e sostanziali, e ponendo particolare attenzione sull’aspetto della territorialità, poiché proprio in relazione alle operazioni “extraterritoriali” emergono particolari aspetti di criticità risolvibili sulla base della natura comunitaria dell’imposta. Il terzo capitolo, dedicato all’analisi delle limitazioni alla detrazione, trova la sua ragione giustificatrice nella finalità di evidenziare le problematiche consistenti nella distorsione rispetto al naturale schema teorico di funzionamento del tributo, sia in termini di mancata incidenza al consumo, sia in termini di incisione dell’imposta sul soggetto esercente l’attività economica, ed è diretto anche a verificare se tali circostanze, residenti nello stesso tessuto normativo (esenzioni) siano coerenti rispetto alla natura dell’imposta ed ai principi tributari comunitari e costituzionali. Il quarto capitolo, infine, dopo aver evidenziato che l’istituto della detrazione costituisce il “grimaldello” attraverso il quale realizzare frodi ed abusi in ambito Iva, impostato in chiave applicativa e prospettica, evidenzia la reazione “terapeutica” dell’ordinamento tributario comunitario, alle suddette ipotesi “patologiche”, e ciò sulla base della disamina dei principi giuridici riscontrabili, in particolare, nella giurisprudenza della Corte di Giustizia. Le conclusioni contengono alcune riflessioni di chiusura sui possibili sviluppi futuri dell’imposta. Lo scopo della tesi è quello di offrire una riflessione ampia e generalizzata sull’istituto della detrazione e sui principi teorici che lo governano, al fine delimitarne i contorni, in termini oggettivi, soggettivi e territoriali nel sistema dell´Iva comunitaria e, in tale quadro, di evidenziare anche quegli elementi di divergenza, presenti nel tessuto normativo, rispetto al normale schema teorico di funzionamento del tributo, ed alle relative incidenze rispetto ai principi costituzionali e comunitari, quali la capacità contributiva e la neutralità del tributo per i soggetti passivi.

Development of instrumental and sensory analytical methods of food obtained by traditional and emerging technologies

The consumer demand for natural, minimally processed, fresh like and functional food has lead to an increasing interest in emerging technologies. The aim of this PhD project was to study three innovative food processing technologies currently used in the food sector. Ultrasound-assisted freezing, vacuum impregnation and pulsed electric field have been investigated through laboratory scale systems and semi-industrial pilot plants. Furthermore, analytical and sensory techniques have been developed to evaluate the quality of food and vegetable matrix obtained by traditional and emerging processes. Ultrasound was found to be a valuable technique to improve the freezing process of potatoes, anticipating the beginning of the nucleation process, mainly when applied during the supercooling phase. A study of the effects of pulsed electric fields on phenol and enzymatic profile of melon juice has been realized and the statistical treatment of data was carried out through a response surface method. Next, flavour enrichment of apple sticks has been realized applying different techniques, as atmospheric, vacuum, ultrasound technologies and their combinations. The second section of the thesis deals with the development of analytical methods for the discrimination and quantification of phenol compounds in vegetable matrix, as chestnut bark extracts and olive mill waste water. The management of waste disposal in mill sector has been approached with the aim of reducing the amount of waste, and at the same time recovering valuable by-products, to be used in different industrial sectors. Finally, the sensory analysis of boiled potatoes has been carried out through the development of a quantitative descriptive procedure for the study of Italian and Mexican potato varieties. An update on flavour development in fresh and cooked potatoes has been realized and a sensory glossary, including general and specific definitions related to organic products, used in the European project Ecropolis, has been drafted.

Sistemi innovativi per il miglioramento della qualità e della sicurezza degli alimenti

Nell’attuale contesto, caratterizzato da un’elevata attenzione alla qualità e alla sicurezza degli alimenti e alle soluzioni tese a garantirli, l’implementazione di sistemi microelettronici per il controllo del prodotto attraverso supporti miniaturizzati e a basso costo può risultare un’opportunità strategica. Oggetto della ricerca di dottorato sono stati lo studio dell’utilizzo di sensori e strumentazione innovativi per la misurazione ed il controllo di parametri ambientali di conservazione di prodotti alimentari e per la loro identificazione mediante la tecnologia della radiofrequenza. Allo scopo è stato studiato il contesto in cui operano gli attori principali della filiera agroalimentare ed è stata sviluppata un’idea di etichetta progettata per essere in grado di emettere attivamente segnale di allarme in caso di necessità (etichetta RFID intelligente semi-passiva). Il prototipo di chip, realizzato in via sperimentale, è stato validato positivamente, sia come strumento di misura, sia in termini di prestazione nel caso studio del monitoraggio della conservazione di un prodotto alimentare in condizioni controllate di temperatura e radiazione luminosa. Le significative evidenze analitiche di reazioni di degradazione dello stato qualitativo del prodotto, quali analisi di pH e colore, raccolte durante il periodo di osservazione di 64 giorni, hanno trovato riscontro con le misure rilevate dal chip prototipo. I risultati invitano ad individuare un partner industriale, con il quale sperimentare l’applicazione della tecnologia proposta.

Ricerca sulle Caratteristiche di Filtrabilità della Birra e Ottimizzazione del Processo di Filtrazione

Il presente lavoro ha avuto lo scopo di identificare le caratteristiche di filtrabilità della birra attraverso lo svolgimento di prove tecnologiche di filtrazione in scala di laboratorio e su scala pilota, utilizzando diverse tipologie di sistemi filtranti e sperimentando diversi materiali di membrana. La fase preliminare della caratterizzazione della filtrabilità della birra è stata condotta presso i laboratori del Campden-BRI – The Brewing Research International, Inghilterra, mentre le prove tecnologiche su scala pilota si sono svolte presso il CERB – Centro di Eccellenza per la Ricerca sulla Birra. Le prove di filtrazione e le analisi sui campioni hanno permesso di verificare le performance delle diverse membrane utilizzate in risposta alla variazione dei principali parametri del processo di filtrazione tangenziale. Sono stati analizzati diversi parametri di qualità della birra filtrata attraverso il monitoraggio del processo e lo svolgimento di prove analitiche sul prodotto volte ad evidenziare gli effetti delle differenti tecnologie adottate. Per quanto riguarda le prove di laboratorio per la caratterizzazione della filtrabilità della birra, l’analisi della PCS (Photon Correlation Spectroscopy) è stata utilizzata per verificare l’influenza di diversi trattamenti enzimatici sulla efficienza del processo di filtrazione e la loro influenza sulla stabilità colloidale della birra filtrata. Dai risultati ottenuti è emerso che il PCS è un valido strumento per determinare la distribuzione in classi di diametro e il diametro medio effettivo delle particelle solide in sospensione nella birra e può essere utilizzato sia per predire la stabilità della birra filtrata, sia per monitorare il processo di filtrazione in tempo reale.

LCA-GIS Integrated approach for a Sustainable Land Use Under Energy Crops

In genere, negli studi di vocazionalità delle colture, vengono presi in considerazione solo variabili ambientali pedo-climatiche. La coltivazione di una coltura comporta anche un impatto ambientale derivante dalle pratiche agronomiche ed il territorio può essere più o meno sensibile a questi impatti in base alla sua vulnerabilità. In questo studio si vuole sviluppare una metodologia per relazionare spazialmente l’impatto delle colture con le caratteristiche sito specifiche del territorio in modo da considerare anche questo aspetto nell’allocazione negli studi di vocazionalità. LCA è stato utilizzato per quantificare diversi impatti di alcune colture erbacee alimentari e da energia, relazionati a mappe di vulnerabilità costruite con l’utilizzo di GIS, attraverso il calcolo di coefficienti di rischio di allocazione per ogni combinazione coltura-area vulnerabile. Le colture energetiche sono state considerate come un uso alternativo del suolo per diminuire l’impatto ambientale. Il caso studio ha mostrato che l’allocazione delle colture può essere diversa in base al tipo e al numero di impatti considerati. Il risultato sono delle mappe in cui sono riportate le distribuzioni ottimali delle colture al fine di minimizzare gli impatti, rispetto a mais e grano, due colture alimentari importanti nell’area di studio. Le colture con l’impatto più alto dovrebbero essere coltivate nelle aree a vulnerabilità bassa, e viceversa. Se il rischio ambientale è la priorità, mais, colza, grano, girasole, e sorgo da fibra dovrebbero essere coltivate solo nelle aree a vulnerabilità bassa o moderata, mentre, le colture energetiche erbacee perenni, come il panico, potrebbero essere coltivate anche nelle aree a vulnerabilità alta, rappresentando cosi una opportunità per aumentare la sostenibilità di uso del suolo rurale. Lo strumento LCA-GIS inoltre, integrato con mappe di uso attuale del suolo, può aiutare a valutarne il suo grado di sostenibilità ambientale.