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.

Alle origini delle case di correzione. Indagine storico-educativa sulle pratiche di internamento in Italia e in Inghilterra

La presente tesi intende compiere un’indagine, dal punto di vista storico-educativo, sulla storia delle case di correzione. Nello specifico si è tentato di analizzare il “caso” del Discolato bolognese, operando un confronto con altre analoghe istituzioni, sorte in due città campione, come Roma e Milano, per quanto riguarda il contesto italiano, e con la situazione inglese, per quanto riguarda il contesto internazionale. Il focus della ricerca si è incentrato sul rapporto tra devianza e internamento, considerato secondo una declinazione pedagogica. A tal proposito si è cercato di far emergere le modalità educative, nonché i principi e le finalità che sottostavano agli interventi istituzionali, non solo soffermandosi su quanto i regolamenti e gli statuti prescrivevano all’interno delle strutture correzionali, ma analizzando la reclusione nella sua effettiva organizzazione quotidiana. Per quanto riguarda la situazione bolognese è stata analizzata un’ampissima documentazione, conservata presso l’Archivio storico Provinciale di Bologna, che ha permesso di svolgere un’analisi di tipo quantitativo su un totale di 1105 individui al fine di delineare le principali caratteristiche demografiche e sociali delle persone internate nel Discolato bolognese. L’interpretazione delle fonti ha permesso anche un’indagine qualitativa, nel tentativo di ricostruire le storie di vita dei singoli reclusi. Da questa ricerca emerge un’immagine complessa delle case di correzione. Nel corso dei secoli, in modo particolare nelle diverse realtà prese in esame, esse hanno assunto caratteristiche e peculiarità differenti. La loro inefficacia fu la motivazione principale che condusse alla definitiva chiusura, quando si fece via via sempre più evidente la difficoltà a tradurre in pratica ciò che regolamenti e statuti - a livello teorico - prescrivevano.

Fresh Produce Safety and Good Agricultural Practices: Stakeholders' Perception and Consumers' Choice in Thailand

Concerns of Thai consumers on food safety have been recently increasing, especially in urban areas and for fresh produce because food safety scandals, such as chemical residues on fresh produce (e.g., cabbage) still frequently occur. The Thai government tried to meet consumer needs by imposing in the domestic market a stronger regulation aimed at increasing the baseline level of food safety assurance and by introducing a voluntary standard (based on Good Agricultural Practices or GAPs and known as Q-GAP) and the related food safety label (i.e., Q mark). However, since standards and regulations are weakly implemented in the domestic market compared to exported products, there is still a lack of Thai consumers’ confidence in the safety of local food products. In this work the current situation of GAPs adoption in Thai fresh produce production is analysed. Furthermore, it is studied whether Thai consumers place value on food safety labels available on the market, to know whether consumer demand could drive the market of certified safer products. This study contains three essays: 1) a review of the literature, 2) a qualitative study on stakeholders' perception toward GAPs adoption and 3) a quantitative study, aimed at analysing consumers' preferences and willingness-to-pay for food safety labels on fresh produce using a discrete choice experiment. This dissertation contributes to the economics of quality assurance and labelling, specifically addressing GAPs and food safety label in the fresh produce supply chain. Results show that Q-GAP could be effectively used to improve food safety in Thai domestic market, but its credibility should be improved. Stakeholder’s awareness toward food safety issues and the delivery of reliable and sound information are crucial. Thai consumers are willing to pay a premium price for food safety labelled produce over unlabelled ones. Implications for both government and business decision-makers are discussed.