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.

Photoactive Carbon Nanostructures: From Multicomponent Arrays To Nanomaterials

Carbon has a unique ability to shape networks of differently hybridized atoms that can generate various allotropes and may also exist as nanoscale materials. The emergence of carbon nanostructures initially occured through the serendipitous discovery of fullerenes and then through experimental advances which led to carbon nanotubes, nanohorns and graphene. The structural diversity of carbon nanoscopic allotropes and their unique and unprecedentend properties, give rise to countless applications and have been intensively exploited in nanotechnology, since they may address the need to create smarter optoelectronic devices, smaller in size and with better performance. The versatile properties of carbon nanomaterials are reflected in the multidisciplinary character of my doctoral research where, in particular, I take advantage of the opportunities offered by fullerenes and carbon nanotubes in constructing novel functional materials. In this work, carbon nanostructures are incorporated in novel photoactive functional systems constructed through different types of interactions – covalent bonds, ion-pairing or self-assembly. The variety of properties exhibited by carbon nanostructures is successfully explored by assigning them a different role in a specific array: fullerenes are employed as electron or energy acceptors, whereas carbon nanotubes behave like optically inert scaffolds for luminescent materials or nanoscale substrates in sonication-induced self-assembly. All the presented systems serve as a testbed for exploring the properties of carbon nanostructures in multicomponent arrays, which may be advantageous for the production of new photovoltaic or optoelectronic devices, as well as in the design and control of self-assembly processes.