1,721,409 research outputs found
Development and characterization of brewers’ spent grain-based materials
No full textReceived 18 March 2025 Received in revised form
9 July 2025
Accepted 10 July 2025 Available online 5 August 2025
Keywords:
Brewing by-product Circular economy Compo-stability Disintegration Recycling Sustainability
1. Introduction
Packaging aims to enclose and protect a wide range of indus- trial and consumer goods, including agricultural commodities and food and drink products, during their distribution and storage and until their use. The global packaging market has been growing rapidly, reaching values of approximately 974 billion US dollars in 2018, with more than 15 billion related to food packaging (Bayram et al., 2021; FAO, 2014). Moreover, concerns about the environ- mental impacts of packaging waste are also increasing, stimulating more restrictive regulatory requirements aimed at reducing, reusing, or recycling packaging materials. Approximately 31 million tons of packaging waste were produced in the European Unit in 2017, which was made of paper/cardboard (41%) and plastic (19%) (Eurostat, 2020).
Sustainability is increasingly a priority for packaging manu- facturers, who are moving from traditional to more eco-friendly
* Corresponding author.
E-mail address: [email protected] (A. Baiano).
Brewers’ spent grain (BSG) is the main by-product of brewing processes. As a lignocellulosic material, BSG is suitable for producing disintegrable composite materials and packaging. Our research aimed to develop BSG-based formulations with and without corn starch that are suitable for producing objects through thermomoulding. The thermomoulding temperature was fixed at 200 ◦C, and the thermo- moulding time ranged from 4 to 30 min. The effects of the thickness (2, 5 and 10 mm), addition of corn starch and BSG type (W (wet), U (dried and unground), P (dried, unground and hot-water treated before use) and M (dried and milled)) on the physical and mechanical properties, absorption capacity, disin- tegration degree and solubility of the tray materials were investigated. All formulations were charac- terized by high water absorption (>71.73%), weight loss (46.73%—67.58%) and solubility (30.78% —44.68%). The density, breaking strength and resistance to penetration decreased as the thickness increased, whereas no differences in the flexural strength were detected. The addition of starch reduced both the density and water absorption percentage and increased the penetration strength. With respect to the BSG state, the use of W-BSG resulted in the highest resistance to flexion (0.11 N/mm2) and the lowest resistance to penetration (2.15 N/mm); the use of M-BSG resulted in the highest resistance to penetration (6.36 N/mm). Principal component analysis highlighted that most of the materials devel- oped had physical and mechanical characteristics that made them different from each other and therefore suitable for different uses
Craft beer: An overview
No full textThe purpose of the work was to provide an overview on craft beer. Details and issues concerning history and legal definition market, fiscal policy, innovation, safety, healthiness, consumer profile, and sustainability are supplied. The term “craft brewery” generally refers to a brewery able to produce low volumes of beer, often made with traditional ingredients—for emulating historic styles—but also with the addition of nontraditional ingredients as a distinctiveness sign of the master brewer. In many countries, the importance of the company size is related to the opportunity to take advantage of reduced excise rates for low production volumes. In several countries, another important requisite of a craft brewery is represented by its independence from other alcohol industry members. Even in the presence of a great heterogeneity of the size of craft breweries in the various countries, their number in the world is around 17,000. Craft beer is mainly consumed in restaurants and bars. Innovation of craft beer concerns aspects, such as ingredients, alcohol content, aging, and packaging, and the profile of the typical craft beer drinker is that of a young man, with a higher education and a medium-high income. Craft beers are often not filtered/not pasteurized and, for these reasons, they are beverages rich in health compounds but with a reduced shelf life. As in the case of larger breweries, the environmental impact of craft breweries is mainly represented by water consumption and production of liquid and solid wastes
Hydrolysis and oxidation of covering oil in canned dried tomatoes as affected by pasteurization
No full textQuantitative descriptive analysis as a strategic tool in research activities relating to innovative meat tenderisation technologies
No full textSensory analysis plays a significant role in developing innovative technology from prototype to industrial stage, and above all, in the meat industry. The starting hypothesis is that the quantitative descriptive analysis is crucial to optimise an innovative process for tenderising meat before the scale-up stage because it provides information that instrumental and consumer science analyses cannot achieve. With this in mind, the present study describes the detailed protocol of the quantitative descriptive analysis, which was developed and optimised to contribute to the prototype development stage of new meat tenderising technology. This study applied the quantitative descriptive analysis to evaluate the sensory characteristics of semitendinosus beef meats submitted to the tenderising process by combining exogenous enzymes and ultra-sound radiation treatments. A correlation analysis was performed among sensory and instrumental data. A significant and negative correlation was found only among texture parameters evaluated by sensory and instrumental parameters (R > 0.81 and P < 0.05). Conversely, no significant correlation (P > 0.05) was found between sensory and instrumental chromatic characteristics. Moreover, the quantitative descriptive analysis was a valuable tool because it provided precious information on the appearance of the treated raw meat (score less than 6), which was not detected by instrumental analyses. This information is precious because the appearance of raw meat is fundamental to the consumer buying decision process. Based on the results obtained through sensory analysis, we could highlight the necessity of optimising technological processing before the industrialisation stage to avoid a probable failure of this production method when applied to the market
Effetto delle alte pressioni sulla reazione di Maillard e sull’ossidazione lipidica in sistemi modello emulsionati
No full text
Phenolic composition of red grapes grown in Southern Italy
No full textThe phenolic composition of red grapes native to Southern Italy (Aglianico, Carignano, Frappato, Gaglioppo, Negro Amaro, Nero d'Avola, Primitivo, Tintilia, and Uva di Troia) and an "international" grape (Cabernet Sauvignon) introduced into the Apulia region were investigated. Results showed that these cultivars could be divided into two groups on the basis of both their anthocyanin content and the presence of ortho-hydroxylated groups. Further differences regarded the ratio between flavans reacting with vanillin and proanthocyanidins. The anthocyanin profile of the skin of Negro Amaro, Primitivo and Uva di Troia grapes was found to be a specific characteristic of the grape variety which was affected only slightly by the place of growing. The different phenolic composition of the cultivars determines a different aptitude to wine production. The Cabernet Sauvignon grapes, due to their high concentration in polyphenolic substances, could be added to the native grape varieties in order to produce wines with a more complex aroma
An evaluation of the sanitary condition of intensively reared grey partridges (Perdix perdix) during the adaptation. Preliminary results.
No full textPhenolic content and antioxidant activity of Primitivo wine: comparison among winemaking technologies
No full textThe aim of this study was to assess the influence of 9 winemaking technologies (traditional, delestage,
saign ́ee, delayed punching-down, addition of grape seed tannins, addition of ellagic-skin-seed tannins, heating of must-wine, cryo-maceration, and prolongedmaceration) on the phenolic content and antioxidant activity of Primitivo
musts and wines. Three methods for the determination of the antioxidant activity were compared: DPPH,
β-carotene bleaching assay, and ABTS. Oenological parameters and composition of the phenolic fraction of 1-y-aged wines was also determined. The addition of tannins allowed the increase of the phenolic content of musts and wines in a greater amount than the other technologies. The results concerning the antioxidant activity depended on themethod applied. Concerning musts, the DPPH assay did not highlight great differences among technologies,
whereas the addition of tannins allowed the obtainment of the highest antioxidant activity according to β-carotene and ABTS assays. The wine aging determined an increase of the antioxidant activity, independently on the method applied. Wine obtained through traditional technology,
saignee, and addition of tannins showed the highest antioxidant
activities according to DPPH and β-carotene. The highest correlation coefficients (0.961 and 0.932) were
calculated between phenolic content and ABTS values of musts whereas the lowest values (0.413 and 0.517) were
calculated between phenolic content and ABTS values of wines. Wines produced through traditional technology were the richest in anthocyanins. The addition of tannins allowed to obtain high content in monomeric anthocyanins,
flavonoids, flavans reactive to vanillin, and coumaroylated malvidin and a low content in acetylated malvidin
Misura delle classi di sostanze di ossidazione, polimerizzazione ed idrolisi dell’olio di sansa di oliva
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