1,721,028 research outputs found
Current knowledge on interspecific hybrid palm oils as food and food ingredient
Full text linkThe consumers' opinion concerning conventional palm (Elaeis guineensis) oil is negatively affected by environmental and nutritional issues. However, oils extracted from drupes of interspecific hybrids Elaeis oleifera × E. guineensis are getting more and more interest, due to their chemical and nutritional properties. Unsaturated fatty acids (oleic and linoleic) are the most abundant constituents (60%-80% of total fatty acids) of hybrid palm oil (HPO) and are mainly acylated in position sn-2 of the glycerol backbone. Carotenes and tocotrienols are the most interesting components of the unsaponifiable matter, even if their amount in crude oils varies greatly. The Codex Committee on Fats and Oils recently provided HPO the "dignity" of codified fat substance for human consumption and defined the physical and chemical parameters for genuine crude oils. However, only few researches have been conducted to date on the functional and technological properties of HPO, thus limiting its utilization in food industry. Recent studies on the nutritional effects of HPO softened the initial enthusiasm about the "tropical equivalent of olive oil", suggesting that the overconsumption of HPO in the most-consumed processed foods should be carefully monitored
Brewing quality of hop varieties cultivated in central Italy based on multivolatile fingerprinting and bitter acid content
Full text linkThe brewing value of hops is mainly affected by the content and composition of humulones (α-acids) and essential oil. Interest in hop plantations is increasing more and more in Italy, in parallel with the rising number of microbreweries and brewpubs, which are strongly oriented towards local production chains. In this context, a selection of 15 international hop varieties were grown, under the same conditions, in an experimental field in the Marche region, Central Italy, with the aim of assessing their suitability for beer production. A multivariate analysis approach to experimental data showed a high content of α- and β-acids and myrcene in the Centennial, Brewer's Gold, Sterling, Cascade, Nugget, and Columbus varieties; a consistently lower percentages of humulones and a predominance of sesquiterpene hydrocarbons in the cultivars Mount Hood, Northern Brewer, Northdown, Galena, Willamette, and Fuggle; and a desirable high α-acids content and a sesquiterpene-type aroma in cultivars Chinook, Yeoman, and Hallertau. Further studies are needed to assess the environmental adaptability and the yield performance of hop plants in the pedoclimatic conditions of the Central Italy hills
Sustainable Approach for Development Dried Snack Based on Actinidia deliciosa Kiwifruit
Full text linkFeatured Application The drying process enables the obtainment of snacks that can be stored at room temperature. Freeze drying better preserves bioactive compounds compared to hot air drying; however, its high porosity requires a specific storage method-without access to the air. The freeze-dried samples were more appreciated by consumers than the air-dried ones, as well as those containing a small amount of additional sweetener. The valorization of waste products can help to improve the health and well-being of consumers through the development of new products enriched with valuable bioactive compounds. Thus, guaranteeing improved environmental sustainability as well as attractive food products. The aim of this study was to evaluate the method of producing shelf-stable snacks based on kiwifruit with the objective of obtaining an appealing snack with good taste, color, and nutritional value. Less valuable kiwifruits for size and shape were utilized in order to reduce kiwifruit production waste. To obtain the snacks, two drying methods were used: freeze-drying and hot air drying. Physical and chemical analyses were conducted. Furthermore, a sensory evaluation was undertaken. The results showed that both hot-air and freeze-drying methods are suitable for obtaining a good quality snack, which was attractive to consumers. However, the freeze-dried snack was better assessed than hot-air dried. Moreover, consumers preferred snacks with additional sucrose or trehalose to those without it. It was observed that products produced using the freeze-drying process had lower water content, and lower water activity, were brighter, had a more saturated color, and had similar or higher antioxidant activity, especially for samples made from kiwi, fennel, and spinach. The drying process allows for obtaining a snack that can be stored at room temperature. Freeze drying better preserved bioactive compounds compared to air drying. The freeze-dried samples were more appreciated by consumers than the air-dried and those containing sweetener
Assessment of lipid oxidation in fish and fish products processed by cold plasma technologies
Full text linkPlasmas generated at or near ambient temperature are emerging as mild, selective and environmentally friendly technologies for extending the shelf-life of perishable fish and fish products. However, the high degree of unsaturation makes fish lipids highly susceptible to the reactive oxygen and nitrogen species (RONS) of plasmas, which can trigger the onset and/or progression of lipid oxidation, leading to the formation of off-flavours, the loss of nutritionally valuable components (polyunsaturated fatty acids, proteins, vitamins) and the formation of risky or toxic substances. Despite numerous experiments on the decontamination effects of cold plasma on fish and fish products, the evaluation of lipid oxidation has been limited to a few parameters. Most studies have focused on measuring global indices of primary and secondary oxidation products (peroxide value and thiobarbituric acid reactive substances, respectively) and some researchers have analysed total fatty acid composition as an indirect measure of the degree of oxidation. However, more advanced analytical methods for the direct quantification of volatile and non-volatile chemical species derived from the oxidation of fatty acids and sterols have been performed only to a very limited extent. The results on the effects of cold plasma on lipid oxidation in fish and fish products are contradictory. Although several studies show a pro-oxidant effect of RONS, others report no significant effects on lipid oxidation and even a lower rate of lipid oxidation during storage of fish products
Characterization of lipid substances of rose hip seeds as a potential source of functional components: A review
Full text linkFunctional foods receive the greatest attention for nutritional needs of specific consumers. The rose hip fruit, besides carotenoids and polyphenols, are also good sources of lipid substances (fatty acids, sterols and tocopherols), which can be used as functional foods instead of being discarded as waste. The aim of this review is to present an overview of the lipid characterization of rosehip seeds as affected also by the oil extraction procedure. The rosehip seeds oil is proven to be rich in polyunsaturated fatty acid (PUFA), sterols and tocopherols, which provide specific biological activities (anti-inflammatory, anti-obesity, antioxidant, anti-diabetic activity). In particular, the oil content of rose hip seeds ranges from 5 to 18 % and is composed of unsaturated fatty acids such as linoleic acid (36-55 %) which is the most abundant one, linolenic (17-27 %) and oleic acid (15-22 %) respectively. As for the sterols, its content ranges around 5 g/kg constituting predominantly βSitosterol, whereas, the tocopherols amount to around 1 g/kg with γ-tocopherol being the most abundant
Metabolomic studies after high pressure homogenization processed low pulp mandarin juice with trehalose addition. Functional and technological properties
No full textThis work aimed to determine the effect of homogenization pressures (HPH) and addition of trehalose on the functional and technological properties of low pulp mandarin juice (LPJ). A set of experiments was designed, combining a non-targeted metabolomic1H NMR based approach together with suspended pulp and transmittance, hesperidin, vitamin C and antioxidant activity analysis. Suspended pulp increased with HPH and trehalose addition. Flavonoid hesperidin initially decreased with HPH but trehalose addition resulted in less flavonoid degradation during storage, increasing the effect with the HPH. Vitamin C was not affected by trehalose and pressure treatment but more Vitamin C degradation was observed in trehalose samples during storage. Antiradical activity improvement by trehalose was conditioned by homogenization pressures and specific bioactive compounds.1H NMR based approach highlighted the HPH effect on the microbiological aspects of low pulp mandarin juice by the identification of key molecules responsible of the microorganism profile evolution during storage
La formazione dei mediatori esperti e i requisiti per l’esercizio dell’attività
No full textPassate in rassegna le indicazioni provenienti dalle fonti internazionali in materia di giustizia riparativa, il contributo esamina il sistema formativo delineato dal d.lgs. 150/2022 (c.d. "Riforma Cartabia") per la figura del mediatore esperto in giustizia riparativa, nonché i requisiti fissati dalla medesima fonte per l'esercizio della relativa attività in combinato disposto con i due decreti ministeriali adottati il 9 giugno 2023 (e aggiornati, in un caso, nel dicembre dello stesso anno). Particolare attenzione è posta, sul primo versante, al rapporto tra Università e Centri per la giustizia riparativa. Vengono espressi alcuni rilievi critici in rapporto alle soglie quantitative minime di attività formativa innalzate da uno dei d.m. citati rispetto al d.lgs. 150/2022, nonché in tema di standard qualitativi della formazione erogata
The influence of different pre-treatments on the quality and nutritional characteristics in dried undersized yellow Kiwifruit
Full text linkUndersized kiwifruits are considered waste; therefore, there is a need to develop sustainable processing technologies for their valorization, in order to have a positive economic impact on their entire production chain. Therefore, the aim of this study was to apply pulsed electric fields (PEF) combined with osmotic dehydration (OD) and air drying (AD) to develop a novel yellow kiwifruit dried snack with high nutritional functionality. In particular, the effect of the different pre-treatments, PEF (200 V/cm) and/or OD (trehalose at 40%), on the color, bioactive compounds content and antioxidant activity (AA) was evaluated on kiwifruit chips air-dried at three different temperatures (50, 60, 70◦C). The results showed that better color maintenance was observed at the drying temperature of 60◦C. Concerning the bioactive compounds, a good retention in total polyphenols (TP), vitamin C content and AA with the DPPH method was obtained on OD and PEF kiwifruit dried snacks, similar to that of control samples. Instead, the ABTS method showed the best AA in PEF and OD/PEF samples. In general, a shorter drying time in the OD-and PEF-treated samples could contribute to the higher sustainability of the process
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
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