1,721,073 research outputs found
Waste by-products from Olea europaea as a potential application in Inflammatory Bowel Syndrome
Full text linkThe use of agri-food by-products represents an important resource in the nutraceutical field in a circular economy perspective oriented to the valorization of our territory products: among these, the olive tree (Olea europaea, Coratina cultivar in particular), is an excellent nutraceutical even though it derives from food waste. In this study we present a polyphenolic complex - derived from the mechanical filtration process of wastewater resulting from olive oil production - called MOMAST®. Based on the results obtained from the chemical composition analysis, we hypothesized a possible application of the phytocomplex as a food supplement in Irritable Bowel Syndrome (IBS) [1] [2]. After testing three different types of extracts (MOMAST Plus30, PW25, and HY100) on some IBS-related targets, we verified their antioxidant action and effects on spontaneous and induced intestinal contractility of ileum and colon [3, 4]. From the scientific evidence found, MOMAST® compounds have proved to be excellent candidates to become food supplements in the treatment of IBS [5]: in particular, Plus30 also showed an interesting action against some microorganisms due to its high concentration of polyphenols and oleuropein.
References
[1] L. Recinella, A. Chiavaroli, G. Orlando, L. Menghini, C. Ferrante, L. Di Cesare Mannelli, C. Ghelardini, L. Brunetti, S. Leone, Molecules, 2019, 24, 3002.
[2] T. Tian, Z. Wang, J. Zhang, Oxidative Medicine and Cellular Longevity, 2017, 2017, 4535194.
[3] J.K. Triantafillidis, A. Triantafyllidi, C. Vagianos, A. Papalois, Annals of Gastroenterology, 2016, 29, 268.
[4] M. Micucci, M. Malaguti, T.G. Toschi, G. Di Lecce, R. Aldini, A. Angeletti, A. Chiarini, R. Budriesi, S. Hrelia, Oxidative Medicine and Cellular Longevity, 2015, 2015, 318125.
[5] M.J. Oliveras-López, G. Berna, E.M. Carneiro, H.L.G. De La Serrana, F. Martin, M.C. López, The Journal of Nutrition, 2008, 138, 1074
Polifenoli delle acque reflue di vegetazione e attività biologica: focus sulla sindrome dell'intestino irritabile (IBS)
No full textPigments in Extra‐Virgin Olive Oil: Authenticity and Quality
Full text linkPigments, divided into carotenoids and chlorophyll derivatives, are responsible for the colour of extra‐virgin olive oil (EVOO). The concentration of pigments in EVOO depends on several factors, such as the maturity of olives before oil production, the cultivar and the geographic origin of olives. Pigments naturally degrade in olive oil (OO) during storage, and they may decompose due to light, temperature and oxygen exposure. The nature and concentration of pigments in EVOOs are different from seed oils, and this is a base of their use to reveal oil treatments and sophistication. In this chapter, the analytical methods, mainly chromatographic and spectroscopic, applied to identify and quantify pigments are overviewed. In particular, the applications of these methods to check the authenticity and the quality of extra‐virgin olive oil are discussed
Design and exploitation of olive by-products phenolic extracts functional ingredients
No full textThe main goal of the research is the valorization and exploitation of olive by-products which
represent an effective source of phenolic compounds. Among olive by-products, the attention
was mainly focused on olive leaves and the experimental design was structured on a three step plan: 1. evaluation of the compositional and technological properties of olive leaf phenolic extracts (OLE); 2. development and characterization of OLE-based functional ingredients by means of microencapsulation; 3. Exploitation of OLE-beads for the
enrichment of real food matrices (mayonnaise)
Valutazione della stabilità ossidativa di oli extravergini di oliva mediante reattore Oxitest(R)
No full textL’alterazione principale cui possono andare incontro le sostanze grasse è l’ossidazione lipidica, che incide fortemente sulla shelf-life di tali sostanze, in quanto ne pregiudica sia le caratteristiche organolettiche che nutrizionali. Rispetto ad altri oli vegetali, l’olio d’oliva ha una maggiore stabilità rispetto all’ossidazione, per la minor presenza di acidi grassi insaturi. L’olio extravergine di oliva, sia per la elevata qualità della materia prima che per le condizioni di estrazione utilizzate, è più protetto dall’ossidazione per la maggior presenza di antiossidanti naturali, particolarmente polifenoli ed α-tocoferolo. E’ stata valutata la stabilità ossidativa di oli extravergini di oliva con lo strumento Oxitest® che prevede il trattamento del campione in condizioni di elevata temperatura ed elevata pressione di O2, senza impiego di solventi e reagenti chimici, con evidenti vantaggi sia sul costo dell’analisi che in un’ottica di sostenibilità ambientale
Fluid dynamic-based Engineering design of a Full-Scale Device for the improvement of Extra Virgin Olive Oil Yield and Quality by means of Combined Acoustic Cavitation and Thermal Conditioning
Full text linkAfter some hesitations, the scientific community is jointly converging on the benefits due to the ultrasound treatment by means of mechanical effects generated by acoustic cavitation phenomena occurring into the olive oil paste proposed initially by Amirante and Clodoveo. In recent works, many authors have now confirmed that this promising emerging technology produces relevant beneficial effects if applied to the extraction process under well-controlled conditions. In the last years, the industrial applications of ultrasound (US) in the Extra-Virgin Olive Oil (EVOO) extraction process are changing the paradigm of the knowledge in this field of interest due to a great effort of the research activity. In the present work, the design of the device by means a Three-Dimensional (3D) Multiphase Computational Fluid Dynamic (CFD) analysis was performed, which describes the ultrasound effects in the olive paste, necessary to control the US waves propagation. Thus, fluid dynamic analysis allowed to predict the flow path in the ultrasound devices, to evaluate the flow parameters of the olive paste inside the SHE and the cavitation phenomenon, with the aim to find an optimal design, capable to ensure the best ultrasounds and mixing effects. Moreover, experimental results demonstrated that the machine can guarantee an actual simultaneous improvement of the olive oil extraction yield, as well as of the product quality. Finally, the results from sensory evaluations are summarized confirming the goodness of EVOO obtained by means of US
Effetto della filtrazione e della chiarificazione con gas inerti sulla qualità di oli vergini di oliva
No full text
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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