Shelf Life Assessment of Fresh Poultry Meat Packaged in Novel Bionanocomposite of Chitosan Incorporated with ZnO nanoparticles synthesized using food industry by-products

Nel settore alimentare viene utilizzata un’elevata quantità di materie plastiche per conservare i prodotti e facilitarne la distribuzione. L’utilizzo di questi polimeri ha un costo ambientale piuttosto elevato, per questo trovare surrogati ecosostenibili diventa sempre più importante. In questa tesi abbiamo testato l’efficacia del confezionamento di un prodotto altamente deperibile, quale carne di pollo, con un biofilm a base di chitosano. Il chitosano è polisaccaride largamente presente in natura, dotato di caratteristiche chimico-fisiche che permettono l’ottenimento di un film con proprietà meccaniche e di barriera simili ai polimeri tradizionali, oltre a possedere attività antibatterica. Abbiamo realizzato film contenenti chitosano e altri biocomposti, quali montmorillonite, nanoparticelle di ossido di zinco e olio essenziale di rosmarino, per un totale di 6 film con diversa composizione. Tramite analisi microbiologiche e chimico-fisiche abbiamo confrontato l’efficacia dei diversi film prodotti rispetto ad un controllo (carne conservata in un contenitore asettico). Le analisi sono state svolte in doppio, a 0, 3, 7, 10, 15 giorni di conservazione ad una temperatura di 4°C. In diversi film abbiamo ottenuto una riduzione significativa rispetto al controllo (p<0,05) della conta totale dei microrganismi mesofili aerobici (TMAM) e delle Enterobacteriaceae. La rilevazione del pH e dell’acidità titolabile ha fornito risultati in linea a quelli microbiologici. I campioni nel biofilm hanno spesso subito una variazione significativa (p<0,05) dell’umidità rispetto al controllo, a causa dell’elevata permeabilità al vapore acqueo. L’analisi dei TBARS non ha spesso riportato differenze significative rispetto al controllo (p>0,05), e quando presenti, è perché il campione era più ossidato del controllo (p<0,05). Invece, è stato ottenuto un miglioramento significativo (p<0,05) dello Hue angle tra i film e il controllo. I risultati ottenuti forniscono le basi per studi aggiuntivi.

Bioconcentration of selected personal care products in Ruditapes philippinarum (Manila clam)

The Bioconcentration Factor (BCF) is the principal source of information used to assess and regulate the potential hazard and risk for a chemical that has the potential to bioaccumulate in the marine environment, according to the Marine Strategy Framework Directive (MSFD). The main objective of this thesis was to estimate the BCFs of two different emerging contaminants in Ruditapes philippinarum (Manila clam) under controlled laboratory conditions: the UV filter 4-methylbenzylidene camphor (4-MBC) commonly used in skincare products, and the artificial sweetener Acesulfame potassium (ACE-K) used as a food additive. Ruditapes philippinarum organisms were exposed directly to 4-MBC and ACE-K nominal concentration of 1, 10 and 100 μg L-1 during 10 days. Bioconcentration factors (BCFs) were estimated according to 3 different models for both compounds. The 4-MBC estimated BCFs fall in range of 61553 - 539143 L Kg-1, showing that this compound is very bioaccumulative and could also undergo biomagnification in the marine food chain. On the contrary, estimated ACE-K BCF is consistently lower, in order of 7 L Kg-1 for the nominal exposure concentration of 100 μg L-1. The low ACE-K BCF could be explained by its high solubility in water and thus a rapid metabolization by clams during the experiments. In summary, future research focusing on the marine environment is needed on these two emerging compounds.

Polyhydroxyalkanoates production from salted food waste using mixed microbial cultures.

Plastic is an essential asset for the modern lifestyle, given its superiority as a material from the points of view of cost, processability and functional properties. However, plastic-related environmental pollution has become nowadays a very significant problem that can no longer be overlooked. For this reason, in recent decades, the research for new materials that could replace fossil fuel-based plastics has been focused on biopolymers with similar physicochemical properties to fossil fuel-based plastics, such as Polyhydroxyalkanoates (PHA). PHAs are a family of biodegradable polyesters synthesized by many microorganisms as carbon and energy reserves. PHA appears as a good candidate to substitute conventional petroleum-based plastics since it has similar properties, but with the advantage of being biobased and biodegradable, and has a wide range of applications (e.g., packaging). However, the PHA production cost is almost four times higher (€5/kg) than conventional plastic manufacturing. The PHA production by mixed microbial cultures (MMC) allows to reduce production costs as it does not require aseptic conditions and it enables the use of inexpensive by-products or waste streams as these cultures are more amenable to deal with complex feedstocks. Saline wastewaters (WWs), generated by several industries such as seafood, leather and dairy, are often rich in organic compounds and, due to a strong salt inhibition, the biological treatments are inefficient, and their disposal is expensive. These saline WWs are a potential feedstock for PHA production, as they are an inexpensive raw material. Moreover, saline WWs could allow the utilization of seawater in the process as dilution and cleaning agent, further decreasing the operational costs and the environmental burden of the process. The main goal of the current project is to assess and optimize the PHA production from a mixture of food waste and brine wastewater from the fishery industry by MMC.

Creating a terminology resource for local food from Modena and localizing a traditional restaurant's website.

This thesis describes a project of terminology and localization focused on local and traditional cuisine from the province of Modena: the final products of this project are a specialized termbase and the localized version of the website of Trattoria Ermes, a small Modenese restaurant offering traditional dishes. It is a known fact the Internet has drastically altered the way companies and businesses communicate with their audience. Considering that food tourism is an invaluable sector of Italy’s economy and a great aid to safeguarding its culinary traditions, business owners can benefit from localizing their websites, allowing them to reach wider international audiences. The project is divided into two main sections: the first focuses on the terminological systematization of specialized terminology collected from Sandro Bellei’s cooking book and two web-derived monolingual corpora, while the second section offers insight into the analysis of the localization and optimization process of Trattoria Ermes website. In particular, the thesis approaches localization from the point of view of web marketing, with a theoretical and practical section dedicated to the Search Engine Optimization (SEO) processes employed by web marketing teams to ensure the visibility and popularity of the website