1,354,645 research outputs found
Valutazione dell'imbrunimento enzimatico in sfarinati di frumento duro: confronto tra metodi spettrofotometrici e colorimetrici
No full textFlatbreads: ancient products with a future life
No full textAfter a description of the production of flatbreads, with a particular focus on the baking methods, this article reviews the food technology studies on flatbreads over the last ten years. Due to its widespread geographical distribution and high frequency of consumption, flatbread has been considered a suitable carrier for increasing the dietary intake of several microelements and vitamins. Furthermore, the addition of several functional ingredients to flatbread formulation has been widely experimented, mostly of vegetable origin (legume flours and protein isolates, fruit by-products, fenugreek seeds, white mulberry extract, tomato pomace), but also of animal origin, such as whey-based ingredients. Other important research topics regarding flatbreads include quality improvement and shelf life extension, as well as gluten-free formulations
Le anomalie nel processo di audit applicato al settore agro-alimentare. Un’analisi per filiera e per norma
No full textThe conformity to the main quality standards must be periodically checked through audits during which several types of anomalies can emerge. The aim of this work was to analyze the anomalies detected during 26 audits carried out in different food companies (producing wine, dairy products, olive oil, wheat-base products, canned food, as well as catering companies). The Standards of reference were UNI EN ISO 9001:2008, UNI EN ISO 22000:2005, UNIEN ISO 22005:2008, British Retail Consortium (BRC) and International Food Standard (IIS). A total of 227 anomalies were detected. The most frequent anomalies were related to documentation, with the exception of the catering sector, where the most frequent anomalies were related to the practical activities of the production process. This was probably due to the high complexity of this type of company, which has a considerably higher offer in respect to the other food companies audited
Labelling and traceability of GMOs in foodstuffs: New computer tools
No full textTools to trace and track foodstuffs or, more generically, goods, have risen great interest in recent years and many solutions have been proposed to monitor products over the supply chain, such as RFID tag and DNAbased labels. The legal duty of indicating in the food label the presence of GMOs implies the necessity of solid internal traceability systems, as well all as effective tools to carry data and information over the supply chain. In this note, after an exam of the evolution of the legislative panorama dealing with labelling and traceability of GMO-containing foodstuffs, including "no-GMO" and "GMO-free" certifications, the most important computer tools useful in traceability processes are considered, with special regard to the analysis of their advantages and critical points
Lupine (Lupinus spp.) proteins: characteristics, safety and food applications
No full textLupines (Lupinus spp.) have emerged as a cheap functional food with the advantages of being non-genetically modified crop, able to adapt to harsh conditions and low-input farming. Lupines are rich in protein and poor in starch, similar to soy. The factor limiting the use of lupine is the presence of quinolizidine alkaloids especially in bitter species. Nevertheless, modern breeding programs ensured the selection of sweet lupine species with reduced alkaloid content (≤ 0.2 g/kg DM). Numerous techniques have been employed to produce lupine protein isolates, concentrates and hydrolysates. These proteins are rich in bioactive peptides associated with health-related benefits and have been reported with interesting techno-functional properties. Lupine Protein isolates and concentrates are used mostly for developing healthy foods, while hydrolysates are more applied in nutraceutical and cosmetic industries. Further research is needed to ensure better safety and wider spectrum of application through adequate strategies for allergenicity mitigation and improving techno-functionality
Symbolic meaning and use of broad beans in traditional foods of the Mediterranean Basin and the Middle East
No full textBroad beans (Vicia faba L.) are rarely consumed in Northern Europe and in the USA, whereas they are constantly present in the culinary habits of the Mediterranean and Middle Eastern countries. This grain legume is characterized by interesting nutritional properties because of high levels of complex carbohydrates, proteins, and dietary fiber, coupled with a low content of saturated lipids and the presence of several bioactive compounds. However, broad beans are much more than a cheap source of nutrients. Among the oldest domesticated legumes, they have also a cultural value linked to an ancient symbolic meaning. Generally associated with funerary rituals, broad beans have also a positive significance being “dead” seeds with a regenerative capacity. This review focuses on the social symbolism of broad bean consumption and its associated rituals. Furthermore, the culinary habits related to this legume are analyzed along different Mediterranean and Middle Eastern countries, from Egypt to Iran. Soups, thick gruels, and purees were found to be by far the most common culinary preparations. Using the Egyptian ful medames as a model, the study highlights a link between broad bean–based dishes in different countries, which arises from similar environmental conditions and from cultural interactions along trade routes. Enhancing the knowledge of these ethnic legume-based foods could improve the diet of Western countries by increasing the consumption of legumes
Molecular markers in olive tree: Current state and potential applications to olive oils
No full textDNA analysis by means of molecular markers enables, among its possible applications, genome fingerprinting with consequent identification of different individuals. In the matter of agro-food this can have interesting applications enabling identification of both monovarietal row material and processed products. The various categories of molecular markers employed in Olea europaea L. with cultivar identification purposes are described and their potential application to virgin oils is evaluated. This, with the aim of detecting the presence of not declared cultivars in recognised preserved origin (DOP) oils
Molecular and chemical characterisation of “Collina di Brindisi” PDO Olive Oil
No full textApulia is the Italian region with the highest olive oil production. Part of this production is
represented by oils that, owing to their typicality, have obtained marks of protected denomination of
origin (PDO) at European level. These products have a higher economic value with respect to the
corresponding conventional foodsftuffs so that it is important to avoid possible mixtures or
substitutions of raw materials and to set up effective methods to enable checks during processing.
DNA analysis enables genome fingerprinting with consequent identification of different
individuals. In the agro-food industry this can have interesting applications for the identification of
species and cultivars of both raw materials and processed food, very useful in case of PDO
products.
Previous researches applied the analysis of microsatellite markers to the DNA extracted from
virgin olive oils obtained from single cultivars (Pasqualone et al., 2004). In this work, we applied
microsatellite analysis to the characterisation of “Collina di Brindisi” PDO olive oil, one of the
Apulian oils which typicality has been recognised at European level. Besides, the results of the
molecular analysis were compared to those of chemical analyses.
Six samples of Collina di Brindisi PDO oil were collected from three different oil mills,
together with six samples of monovarietal oils used for the preparation of the PDO mix (Leccino,
Ogliarola salentina, Coratina, Frantoio, Picholine, Cellina di Nardò) according to the official
production process. After oil centrifugation and DNA extraction from the remaining cell residues,
the amplification reactions were carried out and eight microsatellite primer pairs taken from
literature (Carriero et al., 2002; Cipriani et al., 2002) were tested. Good amplification levels were
obtained even starting from filtered clear oils. A preliminary phase of identification was carried out
on the monovarietal oils with comparison to an olive DNA data base composed of sixty olive
cultivars native to Italy, Spain, France and Greece (Montemurro et al., 2005). It indicated that in
one case the putative cultivar identification effected in the olive mill was wrong (a sample that the
olive miller attributed to Leccino was actually a Ogliarola salentina oil), thus remarking the need of
more reliable and sophisticated means of cultivar checking. After that, the PDO oil characterisation
proceeded by analysis of eight microsatellites. We expected a complex electrophoretic pattern due
to the overlapping of the bands to the single cultivars. The obtained results showed, indeed, that the
electrophoretic pattern of PDO oil was mainly consistent with that of Ogliarola salentina
monovarietal oil. This was probably due to the fact that, in this kind of oil, this cultivar has to be
present in amounts higher than 70%, so that it is the prevalent cultivar and very often is almost
alone. So, the eventual absence of the Ogliarola salentina pattern in case of oils sold with the
Collina di Brindisi PDO mark can reveal a fraud.
Finally, the chemical analyses (both parameters foreseen by the current rules such as free
acidity, peroxide value, UV spectrophotometric constants, sterols, and minor compounds analysis
such as total phenol content) solely indicated the belonging to the extra virgin olive oil category but
did not enable to evidence any significant difference between Collina di Brindisi PDO oil and other
oils belonging to the same commercial class because of a great similarity in the law parameters and
an important environmental effect on the minor compounds
Addressing Shortages with Storage: From Old Grain Pits to New Solutions for Underground Storage Systems
No full textIn every era, climate variability and frequent food shortages have made it necessary to store harvested grains for more than one season. Underground grain storage has been used since ancient times throughout the world. Italy (Cerignola) and Malta (Valletta and Floriana) have preserved rare examples of more recent (from the 16th century onward) large concentrations of grain pits, capable of accumulating substantial reserves to cope with famine or siege. No longer in operation, they represent an important part of the cultural heritage of the agricultural economy. The purpose of this narrative review was, after a geographical framing of grain pits in the Eurasian and African macro-areas, to take the Italian and Maltese grain pits as historical case studies to draw attention to the reevaluation of underground grain storage in the context of climate change and food insecurity. Today, as in the past, grain reserves play a significant role in food security in developing countries and, due to climate change and geopolitical events that can cause disruptions in grain supplies, are also increasingly important for developed countries. A comparison of traditional and modern underground storage systems reveals the great flexibility of this technology, ranging from basic pits of different sizes to large underground granaries equipped with a support structure. The advantages of underground storage, such as environmental sustainability due to thermal insulation of the soil and airtight conditions that make high energy inputs for grain cooling and pesticide use unnecessary, are still useful today, perhaps more so than in the past. Prospects for development include technical solutions involving the application of innovative information technology-based monitoring systems and the use of modern materials to ensure the performance of waterproofing, seepage control, and static safety, all tools for further evolution of this ancient storage system
The multiplicity of halal standards: a case study of application to slaughterhouses
No full textAbstract Food products suitable for Muslim consumers should be halal certified, particularly when their origins or production processes are doubtful. However, there is a multiplicity of halal standards. This situation may generate confusion, particularly for producers in Western countries who would like to certify their products in order to export them to Islamic countries. This study analyzed the reasons underlying the multiplicity of standards and reviewed the attempts of harmonization over time. Then, the case study of application to slaughterhouses was considered, by comparing four different halal standards (namely GSO 993:2015, OIC/SMIIC 1:2019, HAS 23103:2012, and MS 1500:2019) representative of different geographic areas. Animal stunning was critically examined, comparing tradition with modernity. The study evidenced that the basic requirements related to slaughtering are common to all the halal standards considered, but several differences occur in more specific details. Only a close collaboration between the authorities of all the countries involved in issuing halal certifications will lead to a homogeneous regulatory framework with unified certification and accreditation procedures, increasingly required in a globalized market
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