A comparison among innovative plants for high quality extra-virgin olive oil production.

Background: The cleaning operation of extra-virgin olive oil (EVOO), subsequent to its extraction, is generally performed by means of a vertical disc stack centrifuge separator causing qualitative damage due to increased oxidative alterations. However, previous works have demonstrated the great opportunity that settling represents in order to improve the EVOO quality performing the separation operation with minimal qualitative damage.

Results: A new patented prototype device (ROTASED, RS) has been used in the cleaning operation of extra-virgin olive comparing physical and chemical characterization of EVOO after 48 h from extraction and after 180 days of shelf-life.

Microbiological Stability and Overall Quality of Ready-To-Heat Meals Based on Traditional Recipes of the Basilicata Region.

The quality of ready meals is affected by several factors that may impair stability and nutritional value. In this work, we evaluated the overall quality of four traditional meals (Basilicata region) prepared according to the cook&chill method, packaged in air or modified atmosphere packaging (MAP; 70% N and 30% CO), and stored at 4 °C for seven days. The shelf-life was determined by challenge testing and inactivation by microwave (MW) heating was assessed.

Models for the rapid assessment of water and oil content in olive pomace by near-infrared spectrometry.

Background: The measurement of the water and oil content in olive pomace is crucial for controlling the olive-oil extraction process. The use of near-infrared (NIR) spectra could allow the measurement of the oil and water content in olive pomace.

Results: Partial least squares for pomace oil content on a dry basis reached an error of 2.

Preparation and characterization of microencapsulated phytosterols for the formulation of functional foods: Scale up from laboratory to semi-technical production.

Phytosterols were microencapsulated by spray drying in a shell represented by WPI, inulin and chitosan at four different combinations through the formulation of aqueous suspensions. Moreover, two concentrations of Tween 80 (1.25% and 2.

Models to improve the non-destructive analysis of persimmon fruit properties by VIS/NIR spectrometry.

Background: Visible-near-infrared spectrometry is a technique suitable for assessing chemical and physiological properties of fruit. Some models of calibration/prediction have been tested in order to assess the feasibility of a visible-near-infrared sensor in order to monitor persimmon fruit colour, firmness, soluble solids, titratable acidity and soluble tannins.

Results: Five regression models were investigated: principal component, partial least squares, stepwise, support vector machines and ensembles of trees.