1,720,985 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 HS-SPME AND GC-MS TECNIQUE POTENTIALITY TO CHARACTERIZE THE FLAVOUR OF ITALIAN PASTA
No full textThe quality evaluation of Italian pasta involves different parameters such as raw materials origin, processing methods, hygiene standards, but also the sensorial analysis for the flavour assessment. The investigation of the volatile compounds which characterize food flavour is far back object of interest for the scientific community. The literature suggests that the native grains are characterized by low levels of volatile compounds and they may have an effect on the flavour of the transformed products. In fact, during operation such as milling, extrusion, drying and cooking, the pasta volatile fraction could be modified and increased. Among all factors affecting food quality, the flavour has a great influence on consumer acceptability and a wide range of chemical compounds, often present in traces, contribute to the definition of the flavour.
The aim of this paper was the optimization of the headspace-solid phase microextraction (HS-SPME) technique combined with gas chromatography-mass spectrometry (GC-MS), to evaluate the flavour of different Italian pasta samples, available on the market. In order to identify volatile compounds in such samples, the effects of experimental parameters like incubation and extraction time and temperature, fiber desorption time were evaluated and optimized. The optimization study regarded both raw and cooked pasta. HS-SPME extraction of flavour components was performed by mean of an autosampler supplied with a three layer (DVB/CAR/PDMS, 50/30 μm, 2cm) fiber. Preliminary experiments showed that 7 g of raw pasta, incubated in a 20 mL sealed vial for 20 min at 70°C gave the better results when the fiber was exposed to the headspace for 2 hours. In order to optimize the method the following time and temperature ranges were further on evaluated: incubation time between 10 to 60 min; extraction time from 20 min to 10 h; incubation and extraction temperature from 40 to 90°C
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
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
TRACCIABILITÀ NEL CICLO DI VITA DEI RIFIUTI PER LA TUTELA DEL TERRITORIO: IN ITALIA UN NUOVO SISTEMA DI GESTIONE COMPLETAMENTE INFORMATIZZATO (SISTRI)
No full textDETERMINAZIONE DI FLAVONOIDI E FUROCUMARINE IN DERIVATI DEL BERGAMOTTO MEDIANTE HPLC-DAD
No full textBergamot represents, in the Calabria food farming scenery, a particular valuable product. Its
remarkable flavonoid content is generating increasing interest in Bergamot derivatives for
their potential beneficial effects on human health. In particular, the presence of three
flavanones as narinig, neoeriocitrin and neohesperidin, give it an exclusive antioxidant
pattern, unique in nature, which suggests applications in nutraceutical field. Moreover,
employing neoeriocitrin and naringin as markers, it is possible to detect the addition of
bergamot juice to lemon juice to estimate fraudolent adulterations. The aim of this study was
to evaluate flavonoids distribution in bergamot and lemon derivatives, and of two
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furocoumarins (bergaptene and bergamottin), potentially troublesome to humans, through
HPLC/DAD
FOOD CONSUMPTION AND INNOVATION: FUNCTIONAL FOODS
No full textIncreasing numbers of scientific evidences demonstrate the health-promoting properties of some foods and food components beyond the basic nutrients. The connection between health, longevity and diet is increasingly clear to consumers since they choose food products according to new food models resulting from the profound changes in the society lifestyles of the last decades. In general, the possibility to prevent those diseases that have spread in countries with economic well-being, only modifying eating habits is of particular interest, and, in this contest, functional foods play undoubtedly an outstanding role in the development of a dynamic and sustainable market in the food field. Processing industries should 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.
This work offers a brief review on the current worldwide legislative situation, market development and the future potential of functional foods, focusing on the Italian market condition
La qualità delle acque potabili in relazione allo stato di contaminazione causato da sostanze organoalogenate
No full textIn many drinking water treatment plants, the chlorination process is one of the main techniques used for water disinfection. This treatment leads to the formation of trihalomethanes and other halogenated compounds that draw significant scientific attention due to their potential adverse health effects on human beings. The Italian law (D.Lgs. 31/01, referring to EU directive 98/83) fixes restrictive limits (μg/L range) to regulate the concentration of disinfection by-products in drinking water. Considering these limits, in order to assure the drinking water quality, headspace solid-phase micro-extraction (HS-SPME) technique was applied for the organohalogenate compounds analysis. This method shows a good sensibility and precision for the determination of contaminant traces
Caratterizzazione del bergamotto e potenziali applicazioni in campo alimentare
No full textBergamot represents, in the Calabria food farming scenery, a particular valuable product. The exclusive composition of its polyphenolic fraction (about 100 times more than the other Citrus species existing in nature) suggests applications in nutraceutical field. The dried juice extract, in view of a bergamot relaunch in the international market, is especially suitable to be mixed with other foods showing minimal impact on their organolectic properties. The characterization of this product was carried out with HPLC-DAD method, with the detection and the quantification of some flavonoids like neohesperidin, naringin and neoeriocitrin which represent an antioxidant pattern almost unique in nature and of two furocoumarins, bergaptene and bergamottin, potentially toxic if over certain limits
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