The impact of the addition of bee pollen (BP) (1, 2, 3, 4, and 5%) on the nutritional, bioactive and aroma composition of technologically viable gluten-free (GF) breads has been studied. The content of some macroconstituents (such as protein and lipids), minerals (K, Ca, Mg, Fe, Cu, Mn), and phytochemicals (carotenoids), the composition of biologically active compounds (soluble, insoluble and bioaccessible polyphenols), the antioxidant activity and the aroma profile of breads were investigated. The incorporation of BP into GF breads increased proteins, minerals, soluble and bioaccessible polyphenols, total carotenoids, and antiradical activity at almost all levels (2%–5%). Improvements in the phenolics composition of the resulting breads, as evidenced by a decrease in the insoluble/soluble polyphenols ratio (from 8.7 in the control to 4.2 in the breads with 4% and 5% of BP) and a concomitant increase in the polyphenol bioacessibility (36% rise in the bread with 5% of BP) in comparison to the control were also observed. BP did not affect the lipids content and the mineral composition, except for K and Ca. 48 volatile compounds were found in the examined breads, but only 5, namely pyrazinamide, 5-methyl-2-furaldehyde, 2-acetylfuran, furfural, 2-pentyl-furan, seemed to increase according to BP supplementation.

For Italian agro-food enterprises and especially in Extra Virgin Olive Oil (EVOO) industrial process, structural investments or marginal enhancement of current plant performances could represent an important opportunity to increase the value-added of products linked, for example, to improvement of organoleptic parameters and potential reduction of environmental loads. This paper analyses the economic and environmental impacts in EVOO extraction and its effects on oil yield and quality. The technological innovation under study provides for the use of extraction plant with low oxidative impact, heating of paste before malaxation and a special decanter that avoids the final vertical centrifugation. A control scenario, with a conventional plant was considered in order to make a comparison analysis. A joint use of Life Cycle Costing (LCC) and Life Cycle Assessment (LCA) was implemented respectively for economic and environmental analyses, by using a common methodological framework. A sensitivity analysis was carried out to identify the uncertain factors that may significantly affect the LCA and LCC results. The results demonstrated that innovative olive mill plant implies the higher quality of EVO oil obtained, although the major extraction yield was linked to conventional plant. As the economic and environmental results were strictly dependent on the production yield, the greatest extraction cost and the lower profitability, as well as the highest environmental impacts were achieved with the innovative extraction system.

The infl uence of storage time on different quality parameters and in vitro antioxidant activity of peaches cv. Elegant Lady harvested at two ripening stages (immature and commercial mature) and stored under cold and marketing conditions were assessed. Destructive (physical-chemical properties, antioxidant activity, and fi rmness) and nondestructive parameters (colour and index of absorbance difference, IAD) were assessed. Storage and ripening stage infl uenced fi rmness, colour, and antioxidant activity. Firmness decreased signifi cantly during cold and marketing storage, and skin colour parameters, a* and b*, underwent a deepening of the red hue, while IAD values fully justifi ed differences in colour over storage time and ripening stage. The antioxidant activity increased during storage, although polyphenols and ascorbic acid contents remained constant, and was higher in commercial mature fruit than immature peaches, that revealed a ratio of total sugars/total acids more equilibrated.

The shelf life extension of a cheese cake subjected to modified atmosphere (MAP) and active packaging (AP) was evaluated. Samples were packaged under N-2/CO2 (70/30) (MAP), or by inserting labels with the essential oil (EO) of Cinnamomum zeylanicum inside trays (AP). A control batch was packaged under air. Changes in microbial growth, chemical-physical parameters, and sensory attributes were monitored for 42 days at 20 degrees C. MAP allowed a mould-free cheese cake shelf life of 28 days, while AP was ineffective in extending the shelf life of product, with respect to control samples, which spoiled after only 7 days. Panellists judged MAP cakes over the acceptability threshold during their whole shelf life.

The aroma of Muscat of Sorso-Sennori and Malvasia di Bosa wines obtained from grapes grown in Sardinia was evaluated by instrumental analysis. Gas chromatography/mass spectrometry was used to identify and quantify the content of free and bound volatile compounds. The odour activity value (OAV) was also calculated. Higher alcohols and esters were quantitatively the largest group of free volatile compounds in both wines, while terpenes were the main class of bound volatiles. A total of 52 free and 26 bound volatiles were detected. Malvasia di Rosa sweet wine had a higher content of alcohols, esters and acids in comparison to Muscat of Sorso-Sennori, which was richer in some terpenes, like nerol, geraniol and geranic acid, and also in bound volatile compounds. A total of 12 compounds were above the OAV. The main aroma-active compounds of Muscat were 3-methylbutyl acetate (banana), ethyl octanoate and hexanoate (fruity), and linalool (flowery), Malvasia wine was characterised particularly by ethyl octanoate and by 3-methylbutyl acetate.

The shelf life of two bakery products was evaluated under real storage conditions. Amaretti cookies and Savoiardi biscuits were purchased from 2 local plants and stored in their pack at 20 degrees C. Chemical-physical and texture parameters, and sensory attributes were checked at regular intervals.The sensory analyses allowed to determine the shelf life of Amaretti and Savoiardi, as panellists discriminated fresh from stored samples. Texture data obtained at the acceptability limit will be considered in future studies of shelf life evaluation of these two products.

Staling of bread is cause of significant product waste in the world. We reviewed the literature of the last 10 y with the aim to give an up-to-date overview on processing/storage parameters, antistaling ingredients, sourdough technology, and measurement methods of the staling phenomenon. Many researchers have been focusing their interest on the selection of ingredients able to retard staling, mainly hydrocolloids, waxy wheat flours (WWF), and enzymes, but different efforts have been made to understand the molecular basis of bread staling with the help of various measurement methods. Results obtained confirm the central role of amylopectin retrogradation and water redistribution within the different polymers in determining bread staling, but highlighted also the importance of other flour constituents, such as proteins and nonstarch polysaccharides. Data obtained with thermal, spectroscopy, nuclear magnetic resonance, X-ray crystallography, and colorimetry analysis have pointed out the need to encourage the use of one or more of these techniques in order to better understand the mechanisms of staling. Results so far obtained have provided new insight on bread staling, but the phenomenon has not been fully elucidated so far.

The results on the evolution of the texture and antioxidant activity during the processing of naturally fermented green olives are reported in the present study. The olives were brined with two different NaCl concentrations, 4 and 7%. A puncture test and a texture profile analysis (TPA) test were carried out to evaluate texture, while the antioxidant activity was assessed in consideration of the loss of absorbance of a stable radical upon reaction with a polyphenolic olive extract. The puncture test revealed both an increase and decrease in peel and flesh hardness, respectively. The olives processed with 7% NaCl concentration showed higher peel hardness than olives brined with 4% salt. The texture profile analysis did not reveal any difference between the two salt concentrations used, but showed a decrease in the value of all parameters after 30 days of brining. The antioxidant activity of the polyphenolic extract decreased significantly during processing, with a major loss after the first 30 days of processing and was higher in the 7% brined olives, than the sample treated with 4% NaCl.

An experimental investigation was carried out in order to assess the influence of the cultivar and of the oil extraction process on the evolution of the oxidation compounds in extra virgin olive oil during frying. In order to do this oils from two Sardinian cultivars, obtained by two different oil extraction processes have been used to fry potato chips. The oils extracted from the potato chips were analyzed to evaluate the oxidative degradation and the antioxidant capacity. The results obtained showed that the differences observed for the oxidation triacylglycerol and polar compounds content in the extracted oils reflect the differences observed in the starting oils, while, as regards the triacylglycerol oligopolymers, the oils showed a different behavior during frying, indicating a slower polymerization rate in the oils characterized by a better quality.

Milling technology has a great effect on the quality of olive oils. This paper was aimed to compare the differences in quality between two Sardinian extra virgin monovarietal oils obtained with a traditional and with a low oxidative stress technology. Peroxide value and acidity were lower in oils extracted with a low oxidative stress, which resulted in up to 114% higher total phenol content, with respect to oils obtained with the traditional technology. The low oxidative stress technology, moreover, permitted them to have significantly higher values of antioxidant activity, which is to be ascribed to the higher phenol content.

Extraction technology has a great effect on quality of olive oils. This paper studied 18months of storage of two Sardinian extra virgin monovarietal oils obtained with a traditional and with a low oxidative stress technology. Oil samples were subjected to the following chemical analyses: acidity, peroxide value, ultraviolet light absorption K232 and K270, carotenoids, chlorophylls, tocopherols and total polyphenols. The antioxidant capacity of oils, polyphenol extract and oil extract (remaining after polyphenol extraction) was also determined as radical scavenging activity. The results show that both extraction technologies resulted in minor changes in legal and quality indices during storage, due surely to the high quality of the oils as well as to the very good storage conditions used. Oils obtained with the low oxidative stress technology showed lower peroxide value and acidity and resulted in up to 103% higher total polyphenol content as well as increased radical-scavenging activity, with respect to oils obtained with the traditional technology.

Influence of low oxidative stress extraction technology on in vitro antioxidant capacity and quality of two extra virgin monovarietal oils of Sardinia Milling technology has a great effect on the quality of olive oils. This paper was aimed to compare the differences in quality between two Sardinian extra virgin monovarietal oils obtained with a traditional and with a low oxidative stress technology. Peroxide value and acidity were lower in oils extracted with a low oxidative stress, which resulted in up to 114% higher total phenol content, with respect to oils obtained with the traditional technology. The low oxidative stress technology, moreover, permitted them to have significantly higher values of antioxidant activity, which is to be ascribed to the higher phenol content.

This study evaluated the shelf life of fresh pasta filled with cheese subjected to modified atmosphere packaging (MAP) or air packaging (AP). After a pasteurization treatment, fresh pasta was packaged under a 50/50 N2/CO2 ratio or in air (air batch). Changes in microbial growth, in-package gas composition, chemical—physical parameters and sensory attributes were monitored for 42 days at 4 °C. The pasteurization treatment resulted in suitable microbiological reduction. MAP allowed a mold-free shelf life of the fresh filled pasta of 42 days, whereas air-packaged samples got spoilt between 7 and 14 days. The hurdle approach used (MAP and low storage temperature) prevented the growth of pathogens and alterative microorganisms. MAP samples maintained a high microbiological standard throughout the storage period. The panel judged MAP fresh pasta above the acceptability threshold throughout the shelf life.

The evolution, during one year of storage, of the antioxidant activity, phenolic compounds and colour of four red wines, obtained from two different Sardinian important cultivars (Cannonau and Cagnulari) and kept in stainless steel tanks or in bottle, was evaluated. Two samples were subjected to the microoxygenation process, with one of these derived from a late grape harvest. Wines stored in stainless steel tanks showed a decrease in phenolic content and antioxidant activity, while the bottled wine did not show significant variations. The different degree of microoxygenation caused some significant differences with regard to the decrease in phenolic compounds during the storage, being lower in the sample microoxygenated for a longer time and with more oxygen. Correlation coefficients between anthocyanins and antioxidant activity were high for all the samples analysed. Regarding the colour, percent of blue showed a significant increase in microoxygenated wines. PCA, applied to the data set of phenolic compounds showed that Cannonau wine is different from Cagnulari samples, because of the higher content of cinnamic acids. Cagnulari bottled wine differed from the two Cagnulari stored in steel tanks, in particular for the anthocyanins content, confirming the reducing activity of the bottle.

Leaf extracts of the Chilean native plant murta (Ugni molinae Turcz.) show through HPLC-DAD analysis a peak that could correspond to rutin (quercetin-3-O-rutinoside). The peak area varies in different murta ecotypes. Rutin is known as antioxidant; however, in the present work the interest is focused on its effect on permeability properties of films, when prepared at concentrations approximately corresponding to the amount found for the murta ecotypes (16, 22, 55 mu g g(DM)(-1)). These rutin concentrations were then incorporated in the films (CMC-rutin). Films were prepared with carboxymethylcellulose (CMC), sunflower oil, glycerol as plasticizer and: a) water or methanol-water for control treatments (CMC-H2O or CMC-MW); b) the three different rutin concentrations (CMC-rutin) and c) murta aqueous extract of each one of the three different ecotypes (CMC-extract). Results for O-2 permeability showed that only the highest rutin concentration and two of the extracts acted as partial barrier. Permeability to CO2 of the three rutin films was significantly higher than of films made with the extracts, showing the three murta extracts barrier properties. The H2O permeability analysis did not show significant differences among the samples. Therefore, it seems that rutin has some permeability effects, but murta extracts have the major influence on the permeability properties on the CMC edible films, which could be due to the other components of the murta extracts and their possible interactions.

Fig fruits were subjected to osmotic dehydration by means of five different sugar syrups, in order to check the aptitude of the species to this kind of processing. Osmotic dehydration was carried out at 25°C and at atmospheric pressure on whole fig fruits of the local cultivar Verde. Processing lasted 24 h and the following dehydrating syrups were used: sucrose, glucose, fructose and two commercial hydrolysed corn starch syrups, Frudex 70 and Glicosa. At fixed intervals (0, 1, 2, 3, 6, 12 and 24 h) appropriate determinations were done on fruit pulp, in order to calculate weight loss, water loss, solid gain and normalised solid content. Results obtained with no doubt indicate that whole fig fruits show a low aptitude to be osmo-dehydrated, probably for their morphology and anatomy and for processing conditions used in this trial.

It is well known that fruits contain a considerable amount of non-nutritive compounds, which can help to keep man's health and prevent chronic diseases. In this context, the fig fruit has been scarcely investigated so far. In particular, to our knowledge., any extensive study has been published on the fig phenolic fraction, which plays a key role in health-promoting action. A study was carried out on two fig cultivars, a black and a white. Fresh fruits were peeled and phenols extracted separately from peel and pulp. The extracts were subjected to HPLC-DAD analysis, by monitoring at four wavelengths, 280, 316, 365 and 520 for catechins, hydroxycinnamic acids, flavonols and anthocyanins, respectively. Results showed that phenols are concentrated almost exclusively in the peel, with black cultivar having the highest content. In particular the peel was rich in flavonols, with amounts from 723 to 1450 mg/kg (fresh basis) for white and black figs, respectively. The peel of black figs showed an appreciable content of anthocyanins, which were the only polyphenolic compounds detected in the pulp. No catechins were found.

Comparison between oils two-phase and three-phase extracted pointed out a better stability to oxidation and higher antioxidant activity for the two-phase oils. Destoned oils showed a higher antioxidant activity, stability to oxidation and α-tocopherol content, with respect to the whole oil. Exposure to the dark is better for all oils analyzed, as expected. Il raffronto tra i campioni di olio della cv Bosana ottenuti dal separatore a due e tre fasi evidenziano per i primi una maggiore stabilita all’ossidazione e una piu alta attivita antiossidante, maggior conservazione del patrimonio fenolico ma decrementi piu intensi dei pigmenti. Gli oli ottenuti da olive denocciolate evidenziano, dopo 16 mesi di conservazione, una maggiore stabilita all’ossidazione, maggiore attivita antiossidante e piu alti valori di α-tocoferolo. Nelle quattro tesi l’esposizione al buio ha fornito gli attesi migliori risultati.

Changes in quality parameters, antioxidant compounds, oxidative stability and antioxidant activity during 18 months of storage of a monovarietal extra-virgin olive oil from Bosana cultivar, and exposed to light and dark, were studied. Analysis of data showed that all the parameters underwent significant changes during storage: free acidity, peroxide and ultraviolet (UV) spectrophotometric indexes remained below the limits reported in the EEC Regulations 2568/91 and 1989/03, and these are: <= 0.8% for acidity, <= 20 meq O-2/kg for peroxide and <= 2.50 and <= 0.22 for K232 and K270, respectively. Phenol and alpha-tocopherol content decreased during storage (42.0 and 29.6%, respectively) while chlorophylls and carotenoids underwent a decrease until 8 months of storage (49% and 30%, respectively); after that, the values remained constant. Oxidative stability and antioxidant activity had not changed dramatically during 18 months. Phenols were significantly correlated to the antioxidant activity of the oil, while oxidative stability measured by Rancimat did not show any correlation with carotenoids, chlorophylls, phenols and alpha-tocopherol. Regarding exposure conditions, storage in the dark was better in retaining the quality of the oil, as expected.