1,721,033 research outputs found
Waste life-cycle traceability for natural resources protection: in Italy a new management system (SISTRI).
No full textThe treatment of special and hazardous waste has fed, over the years, the lucrative business defined by Legambiente as “ecomafia”. In order to arrest the waste traffic that causes environmental devastation and, therefore, consequences on human health, it has been developed in Italy a new electronic monitoring system that should allow to follow all the waste collection and disposal steps. The new system for the waste traceability control (SISTRI), introduced by Ministerial Decree December 17, 2009, will replace the current paper-based management with a completely telematic system; it should allow to know real-time data on the
special waste life-cycle, ensuring a greater efficiency in order to prevent illegality
Evaluation of trans, cis-resveratrol and quercetin level in Italian red wines by HPLC
No full textResveratrol and quercetin are natural phenolic compounds. The resveratrol, in its isomeric forms, belongs to the phytoalexin class, and is produced by plants in response to situations of stress such as fungal infection. These compounds are present in red wine in variable amounts. The activity of these molecules and their beneficial effects on human health due to a regular and moderate consuption of red wine has been the object of growing scientific interest. A simple and fast HPLC method, optimised for the separation of trans-, cis-resveratrol and quercetin, is here reported. Analyses were performed by isocratic elution and detection was carried-out by a UV-Vis detector at three different wavelengths. The method was used in routine analyses of red wine to quantify the presence of these compounds
Carta e cartone riciclati per packaging alimentare: aspetti legislativi e sfide future
No full textNel settore imballaggi, la Direttiva 1994/62/CE è stata la prima espressione della nuova sensibilità ambientale finalizzata al reimpiego, al riciclaggio e alle altre forme di recupero dei rifiuti di imballaggio e, quindi, alla riduzione dello smaltimento finale di tali rifiuti. Infatti, i materiali e gli oggetti di carta e cartone oltre ad essere costituiti da fibre di cellulosa vergine possono essere prodotti in fibre derivanti da rifiuto cartaceo riciclato. L’imballaggio in carta riciclata è consentito anche per uso alimentare a condizione che esso sia conforme alla legislazione comunitaria, anche in materia di Good Manufacturing Practice (GMP), introdotte solo di recente con il Regolamento 2023/2006/CE. Gli imballaggi, in condizioni di utilizzo normali o prevedibili, non devono trasferire sostanze contaminanti agli alimenti in quantità tali da mettere in pericolo la salute umana. L’Italia figura tra i pochi Stati membri dell’UE che dispongono di una normativa specifica oltre che di norme a carattere generale alle quali gli oggetti di carta e cartone destinati al contatto alimentare devono rispondere. Tuttavia, alcuni recenti casi di contaminazione alimentare associati all’utilizzo di carte realizzate con fibre di riciclo, hanno riaperto il dibattito sulla questione che i criteri stabiliti dal legislatore spesso non sono sufficienti a garantire la sicurezza alimentare. Inoltre, queste preoccupazioni sono anche alimentate dall’assenza di livelli di migrazione nei prodotti alimentari di molte sostanze chimiche, livelli ancora non ancora presi in considerazione dall’Authority comunitaria sulla sicurezza alimentare (EFSA). Alcuni contaminanti, come diisopropil naftaleni (DIPN), ftalati, benzofenone e, di recente, gli oli minerali sono stati individuati negli imballaggi riciclati poiché derivanti dall’utilizzo di inchiostri da stampa, vernici e adesivi presenti negli imballaggi di primo impiego. Questi contaminanti potrebbero persistere nel prodotto finito anche dopo un appropriato trattamento industriale causando problemi di sicurezza alimentare. Pertanto, la qualità e la natura del macero oltre che il controllo dei contaminanti e delle tecnologie di ritrattamento industriale sono fondamentali per garantire la sicurezza della materia prima-seconda in carta e cartone per imballaggi alimentari.Paper and board materials are manufactured from cellulose-based natural fibres both bleached and unbleached, from primary and recycled sources, and the end products may involve one or more layers of fibre and can be used for food packaging. The packaging shall be made in compliance with harmonized EU legislation and Good Manufacturing Practice (GMP), so that, under normal or foreseeable conditions of use, they do not transfer their constituents to food in quantities which could endanger human health. The EU Directive 94/62/EEC on packaging and packaging waste is promoting recycling of paper and board to reduce their economic impact, to safeguard the forests and to reduce the excessive production of municipal solid waste. In Italy, national legislation allows the use of recycled paper in packaging for food with well-defined limits and rules. However, often the criteria set by legislators are not enough to provide adequate protection of consumers, as evidenced by recurrent seizures of food and packaging materials. Furthermore, the scientific Authorities (EFSA) have not yet established the migration level in food of many chemicals. Several class of contaminants such as DIPN, phthalates, benzophenone and - more recently, mineral oil - are commonly found in recovered paper, because many of them resulting from the use of printing inks, varnishes and adhesives on the packaging or from the municipal waste collection. Owing to their chemical nature they can transfer into food or by direct contact or by indirect migration inside the packaging, or may persist in the end product even after appropriate industrial treatment, causing food safety problems. Therefore, the quality and source of the recovered paper, the control of contaminants and the processing technologies applied within the paper mill are crucial to ensure the safety of raw material for food packaging paper and board
HS-SPME/GC-MS Determination of Italian Rice Flavour
No full textQuality control of agricultural crops has traditionally been based on human sensory perception; in this context rice is generally considered as a staple food because of its flavour and texture. Food flavour, due to a large number of volatile compounds, influences consumers widely and, when food safety and nutritional contribution are guaranteed, sensory parameters become the discriminating factor in defining the food quality. For these reasons, flavour is today considered an important issue in order to add value to a product and differentiate it on the market. This study was focused on the identification of some compounds which could be used as markers of the product quality and be able to characterize the aromatic profile of different rice cultivar. Rice flavour was analyzed by using headspace solid phase microextraction (HS-SPME) and gas chromatography mass spectrometry (GC-MS) in order to compare the flavour profile richness of rice samples from three different national cultivar (Carnaroli, Arborio e Roma). Seventeen volatile compounds were identified and confirmed with standards mass spectra acquisition. The reproducibility of the identified compounds was studied by means of RSD showing very good results ranged from 1.54 to 15.84
HS-SPME/GC-MS Method to Characterise the Flavour of Italian Pasta: Potential Application to Assess the Quality of the Products
No full textFood flavour, consisting of a large number of volatile compounds, has great influence on consumer acceptability and, when safety and nutritional value are guaranteed, sensory parameters become the discriminating factor in the product quality assessment which determines the differentiation on the market. The present work combines head space-solid phase micro-extraction and gas chromatography mass spectrometry techniques to analyse the volatile fraction of Italian durum wheat pasta. The aim was the optimization of an analytical method suitable to show possible differences in pasta flavour richness and identify compounds that could be used as food quality markers. Twenty-three odorants were identified and confirmed by comparing their mass spectra with those of 27 standard substances. The optimum conditions for extraction temperature and time, respectively, resulted from 70 A degrees C and 90 min; the best recoveries were achieved with 10.5 g of sample. The developed method was applied for the relative quantitative analysis of different priced pasta to verify the technique capability to highlight possible quality differences
Aspetti rilevanti nella valorizzazione della gomma post-consumo
No full textQuando uno pneumatico non ha più le caratteristiche necessarie per prestazioni sicure ed efficienti diventa un rifiuto, ovvero uno pneumatico fuori uso (PFU). Secondo quanto stabilito dalla Direttiva 1999/31/CE in materia di discariche di rifiuti, la gomma post-consumo, ed in particolare i PFU, non possono essere smaltiti in discarica. Tale divieto ha reso necessario trovare forme alternative di valorizzazione come l’avvio alla raccolta e al recupero. Al fine di razionalizzare la gestione delle ingenti quantità di PFU prodotti ogni anno (3.2 milioni di tonnellate in Europa, 315 mila tonnellate in Italia), l’UE ha istituito consorzi nazionali incaricati della rintracciabilità, raccolta, trattamento e destinazione finale dei PFU. In Italia, il DM n. 82 del 2011 ha nominato quale guida del nuovo sistema di gestione il consorzio Ecopneus che rappresenta, secondo il modello della Extended Producer Responsibility, le aziende di produzione, importazione e vendita di pneumatici operanti nel nostro Paese. Garantendo la legalità e la tracciabilità dei flussi di PFU su tutto il territorio dell’UE, i vari consorzi ne promuovono la valorizzazione mediante il riciclo o il recupero di energia. Infatti, in virtù delle caratteristiche chimico-fisiche del materiale di partenza, la gomma recuperata dai PFU può essere impiegata come materia prima seconda in numerose applicazioni quali pavimentazione di strutture outdoor, asfalti modificati, materiali per l’isolamento, ecc. Inoltre, grazie al suo potere calorifico superiore a quello del carbone, la gomma da PFU può essere impiegata come combustibile solido secondario in settori industriali altamente “energivori” (cementifici, centrali termoelettriche, ecc.). Entrambi i percorsi di recupero portano indiscutibili benefici sia in termini ambientali che economici contribuendo alla sostenibilità e competitività dei mercati europei nello scenario internazionale.Once a tire no longer has the characteristics required for a safe and efficient performance it becomes a waste, i.e. an end-of-life tyre (ELT). According to the Directive on the Landfill of Waste 1999/31/EC, the post-consumer rubber products, including the ELTs, can not be disposed in landfills. This prohibition has made it necessary to find alternative forms of valorisation such as collection and recovery of the ELTs. In order to ensure management of the large amounts of ELTs produced every year (3.2 million tons in Europe, 315 thousand tons in Italy), the EU has established National consortia responsible for tracking, collection, treatment and final destination of ELTs. In Italy, the MD no. 82 of 11th April 2011 appointed head of the new management system the consortium Ecopneus which, according to the model of Extended Producer Responsibility, represents the production, import and sale tyres companies operating in Italy. The various consortia have to ensure legality and traceability of ELT flows on the whole EU territory, as well as promote their valorisation through material or energy recovery. In fact, due to its chemical-physical characteristics the rubber recovered from ELTs can be used as a secondary raw material in numerous applications, such as flooring for outdoor structures, modified asphalts, insulation materials, etc. In addition, thanks to their calorific value higher to coal, rubber wastes can be used as secondary solid fuel in energy-intensive industries (cement plants, power plants, etc.). Both these recovery paths bring environmental and economic benefits, contributing to the sustainability and competitiveness of European markets in the international arena
FOOD CONSUMPTION AND INNOVATION: FUNCTIONAL FOODS
No full textIncreasing numbers of scientific evidences demonstrate the health-promoting properties of some foods and food components besides ensuring the basic nutrients intake. The profound changes in the society lifestyles of the last decades
have made consumers more conscious regard the connection between health, longevity and diet, orienting their choices towards new food models. It’s particularly interesting the possibility to prevent those diseases that have spread in countries with economic well-being, only modifying eating habits, and, in this contest, functional foods play undoubtedly an outstanding role in the continuous changing demand for foods. In order to meet these needs, processing industries will have to choose indeed whether to maintain product lines responding to the logic of competition only, or to point to a new development prospective represented by the connection between scientific research and demand for wellness. The aim of this work is providing an overview on the current worldwide legislative situation, market development and the future potential of functional foods, focusing on the Italian market condition
Studio della autenticità della “Pasta di Gragnano” IGP attraverso l’analisi statistica multivariata del profilo aromatico
No full textLo scopo dello studio è quello di classificare campioni di pasta di grano duro sfruttando le informazioni fornite da composti del profilo aromatico riconducibili alle condizioni termiche adottate per l’essiccazione della pasta. Il set di campioni è costituito da “Pasta di Gragnano” IGP e paste dei più comuni marchi italiani prodotte con metodi HT/VHT-St. Le tecniche di pattern recognition utilizzate hanno evidenziato un naturale raggruppamento dei campioni in base al trattamento termico impiegato e quelle di class modeling hanno fornito modelli predittivi per classificare campioni di pasta incogniti. L’efficienza dei modelli evidenzia come l’analisi mirata dei profili aromatici potrebbe essere impiegata per valutare l’autenticità di paste ottenute con metodo tradizionale e rappresentare un valido strumento per verificare se la pasta rispetta realmente le condizioni imposte dal disciplinare di produzione in materia di processo di essiccazione, smascherando eventuali frodi commerciali.The aim of the study was to classify the dry durum wheat pasta samples based on the chemical information provided from flavor compounds depending on the thermal conditions used in drying step. Set of samples includes samples of “Pasta di Gragnano” PGI and pasta samples produced by industrial processes, commercialized by most common Italian brands. Two techniques of pattern recognition were applied as an exploratory tool to highlight a natural grouping of samples and two techniques of class modeling were used to build class models for predictive classification purposes. The good performance obtained from the models highlight that targeted analysis of flavor profiles
could be used to assess the authenticity of pasta samples products by traditional drying method. Hence, the proposed method may help to protect “Pasta di Gragnano” PGI from label frauds by verifying whether samples comply with statements concerning drying process conditions as stated in the product specification
Multiresidue Method for the Determination of Organophosphorus Pesticides in Cereal Matrixes
No full textOur research was focused on a preliminary comparison of three cleanup procedures for the determination of 26 organophosphorus (OP) pesticide residues in cereal matrixes. The aim of the study was to reduce the analytical problems associated with the presence of high-molecular-weight compounds in these matrixes in order to improve the efficiency of the chromatographic separation. The method was based on the extraction of OP pesticides from the samples with the use of petroleum ether, acetone, and dichloromethane, and on three different cleanup procedures, followed by GC identification. The first procedure was carried out with a multicartridge system; the second procedure consisted of a low-temperature lipid precipitation; for the third procedure, acid and neutral alumina were used for cleanup of the extract. The use of deactivated acidic alumina as the adsorbent medium and the use of n-hexane-dichloromethane-ethyl acetate (6 + 3 + 1, v/v/v) as the eluting system were preferred. After purification, the residue was injected into a gas chromatograph for separation followed by nitrogen-phosphorus detection; the identities of the OP pesticides in positive samples were confirmed by GC/MS. The proposed method could be extended to the determination of other OP pesticides in various food matrixes in routine analysis
Monitoring of contaminants in recycled paperboard for food contact applications
No full textBACKGROUND: The lack of harmonized European legislation on food packaging led the Confederation of European Paper Industries to the proposal of a voluntary Industry Guideline for the compliance of paper and board materials for food contact applications. In our work, a previously established method for the simultaneous determination of contaminants commonly found in recycled paperboard was improved and its applicability as quality control tool in the paper industry was also assessed. The method involves a sample pre-treatment followed by GC-MS analysis. RESULTS: For analysis, paperboard samples were collected both from three sections of the same reel and from different reels belonging to the same production run. Results highlighted no significant differences in terms of contaminants distribution among samples, which ensured good sampling representativeness. The performance of the method was considerably improved in terms of linearity range, limits of detection and quantification (5 to 2 fold lower) by using a quadrupole GC-MS instead of an ion trap GC-MS. CONCLUSION: The proposed method could offer a key strategy for analysis of benzophenonederivatives, diisopropyl naphthalene and phthalates in recycled paperboard in order to assess compliance of food packaging with the voluntary limits recommended by the Industry Guideline
- …
