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 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 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.