Quality Evaluation of Bergamot Juice Produced in Different Areas of Calabria Region.

Citrus fruits are extensively cultivated worldwide, with Italy and Spain being major producers. In Southern Italy, particularly in Reggio Calabria, a typical citrus fruit is produced, namely, bergamot ( et Poiteau), known for its mysterious origins and exceptional quality essential oil protected by the EU's PDO (Protected Designation of Origin) designation. Despite historical challenges, bergamot has regained prominence for its nutraceutical potential, especially its flavonoid-rich juice, offering significant health benefits.

Valorization of Food Processing By-Products.

Nowadays, the valorization of by-products of the food industry is a priority linked to the need to release the smallest amount of products from processes [...

Breadsticks Flavoured with Olives and Onions: One-Year Shelf Life.

In this work, we compared breadsticks (known as ) flavoured with onions and olives and prepared with olive pomace oil (OPO) or with extra virgin olive oil (EVOO). The effect on one-year shelf life was also studied. The following physical, chemical and sensory analyses were conducted on the breadsticks: water activity, moisture content, colour, texture and sensory analysis (appearance, colour, flavour, taste, texture and overall acceptability).

Effect of Edible Coating Enriched with Natural Antioxidant Extract and Bergamot Essential Oil on the Shelf Life of Strawberries.

In this study, the effects of the application of edible coatings on the shelf life of the strawberry were evaluated, with the aim of extending the fruit's availability and shelf life while preserving its qualitative characteristics. In particular, the application of edible coatings enriched with a natural antioxidant to strawberries was evaluated for their physicochemical, microbial, and structural properties, during a storage period (up to 14 days) at refrigerated temperature. The experimental plan provided the formulation for edible coatings enriched with different concentrations of a natural antioxidant extract obtained from bergamot (Citrus bergamia Risso) pomace (1, 2.

Multi-Response Optimization of the Malting Process of an Italian Landrace of Rye ( L.) Using Response Surface Methodology and Desirability Function Coupled with Genetic Algorithm.

Rye is used in some applications in the food and beverage industry and for the preparation of functional foods. It is an interesting raw material in malting and brewing due to its characteristic contribution to the beer's color, turbidity, foam and aroma. The aim of this work was to optimize the micro-malting process of a rye landrace.

Formulation of Biscuits Fortified with a Flour Obtained from Bergamot By-Products (, Risso).

Bergamot belongs to the Rutaceae family and is a typical fruit grown principally in the province of Reggio Calabria (South Italy). Nowadays, its industrial use is mostly related to the extraction of the essential oil contained in the flavedo but also to a lesser extent the extraction of the juice (from the pulp), which is rich in antioxidants. However, the pressed pulp (known as ) is either used for animal feed or is discarded.

Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Wine Strains.

This paper reports on a common experiment performed by 17 Research Units of the Italian Group of Microbiology of Vine and Wine (GMVV), which belongs to the Scientific Society SIMTREA, with the aim to validate a protocol for the characterization of wine strains of . For this purpose, two commercial strains (EC 1118 and AWRI796) were used to carry out inter-laboratory-scale comparative fermentations using both synthetic medium and grape musts and applying the same protocol to obtain reproducible, replicable, and statistically valid results. Ethanol yield, production of acetic acid, glycerol, higher alcohols, and other volatile compounds were assessed.

Effects of Shortening Replacement with Extra Virgin Olive Oil on the Physical-Chemical-Sensory Properties of Italian Cantuccini Biscuits.

Olive oil is recognised for its beneficial effects on human health, mainly due to it containing oleic acid (a monounsaturated fatty acid), whereas fats of animal origin or margarine, which are often used in recipes for biscuit production, contain mainly saturated fatty acids. The aim of this study was to evaluate the shelf-life and physicochemical properties of biscuits and of the fats contained in original recipe Italian Cantuccini biscuits (50% cow's butter and 50% margarine). Additionally, the sensory properties of the biscuits were evaluated, including their colour, appearance, taste, flavour, texture and overall acceptability.

Functionalization of a Vegan Mayonnaise with High Value Ingredient Derived from the Agro-Industrial Sector.

This work aimed to evaluate the antioxidant effect determined by the addition of phenolic extract on the oxidative stability and quality of vegan mayonnaise. Two different antioxidant extracts containing 100 mg L of hydroxytyrosol and obtained by olive mill wastewater were used in the preparation. After preliminary studies, already evaluated in other works, on hydrophilic and lipophilic food matrices, the results of this study could contribute to understanding the effects of the enrichment on emulsified food systems with phenolic extracts.

Shelf-Life Evaluation of "San Marzano" Dried Tomato Slices Preserved in Extra Virgin Olive Oil.

Since ancient times, vegetables have been preserved in oil, to be consumed throughout the year, and not just during the period in which they were harvested. Dried tomato slices in Extra Virgin Olive Oil (EVOO) are one of the most famous Italian preserves. This is the first study which aimed to investigate the shelf-life parameters of this preserve during the 12 months of storage in both light and dark conditions.

Characterization of Olive Oils Obtained from Minor Accessions in Calabria (Southern Italy).

The valorization of minor accessions of olive is potentially a good way to improve the qualitative production of a specific territory. Olive oils of four minor accessions (Ciciarello, Tonda di Filogaso, and Ottobratica Calipa and Ottobratica Cannavà clones) produced in the same area of the Calabria region were characterized for the principal qualitative analyses at two drupe harvesting periods (October and November). Good quality in terms of free acidity, peroxides, spectrophotometric indexes, and fatty acid composition was observed in olive oils produced at both drupe harvesting times, with the exception of those of Tonda di Filogaso, which showed a free acidity level over the legal limit for extra virgin olive oil in the second harvesting time.

Antioxidant Efficacy of Olive By-Product Extracts in Human Colon HCT8 Cells.

The production of olive oil is accompanied by the generation of a huge amount of waste and by-products including olive leaves, pomace, and wastewater. The latter represents a relevant environmental issue because they contain certain phytotoxic compounds that may need specific treatments before the expensive disposal. Therefore, reducing waste biomass and valorizing by-products would make olive oil production more sustainable.

Shelf life extension of mozzarella cheese packed in preserving liquid with calcium lactate and bergamot juice concentrate.

Traditional Mozzarella is a fresh cheese produced in Italian local market without additives that shows a short shelf life of about 5 d. This work tested the use of natural additives (bergamot juice concentrate-BJ and calcium lactate-CL) in preserving liquid for a Mozzarella cheese with the aim to extend its shelf life, regarding the microbial growth and overall cheese quality. Results of qualitative analyses showed that the preserving liquid with the mix of BJ and CL promoted an extension of mozzarella shelf life up to 20 d.

Evaluation of different salted governing liquids on shelf life extension of lacto-fermented mozzarella cheese.

The effect of different governing liquids on qualitative parameters of lacto-fermented mozzarella cheeses were studied. 0.6% calcium lactate solution maintained the quality of mozzarella cheese for microbial, color and textural properties and prolonged its shelf life up to 18 days, also improving its antioxidant activity by Trolox equivalent antioxidant capacity and Oxygen radical absorbance capacity assays.

Antioxidant quantification in different portions obtained during olive oil extraction process in an olive oil press mill.

Background: Different antioxidant compounds are generally transferred from olives to olive oil during the production process. This work characterized the principal total bioactive compounds (tocopherols and phenols) in olives, olive oil and by-products of four cultivars grown in Calabrian areas (southern Italy), considering the effect of harvesting period. Antioxidant capacity, total and individual phenolic compounds were also analysed.

Impact of Stability of Enriched Oil with Phenolic Extract from Olive Mill Wastewaters.

The disposal of olive mill wastewaters is a considerable subject for the development of a sustainable olive oil industry considering their high content of pollutants. Nevertheless, the selective extraction of phenolic compounds from olive mill wastewaters represents a promising approach to obtain phenolics suitable for food enrichment. This work aimed to evaluate the efficiency of phenolic extract addition (50 mg L), used as natural antioxidant, in sunflower oil against oxidative deterioration; to this aim, XAD-7-HP resin was tested in the recovery of phenolic compounds from olive mill wastewaters.

Metabolites response to onion yellow dwarf virus (OYDV) infection in 'Rossa di Tropea' onion during storage: a H HR-MAS NMR study.

Background: Plant viral infections induce changes in metabolic components in the host plant, with potential effects on compositional, organoleptic and storability features of agricultural products. Identification of modulated metabolites may provide clues concerning pathways implementing responses in plant-pathogen interactions. A time course study of metabolic fingerprinting of onion yellow dwarf virus (OYDV)-infected versus healthy 'Rossa di Tropea' onion bulbs was performed using proton high-resolution magic angle spinning nuclear magnetic resonance ( H HR-MAS NMR) and ultra-performance liquid chromatography (UPLC), providing an overview of the metabolic state of the bulb in response to OYDV infection during storage.

Physico-chemical and microbiological quality of ready-to-eat rocket ( (L.) Cav.) treated with organic acids during storage in dark and light conditions.

The effect of alternative dipping solutions to chlorinated water was studied on qualitative parameters of ready-to-eat rocket: sanitised tap water, 1% of citric acid solution and a mixture of citric and ascorbic acids solution. After packaging in normal atmosphere, a monitoring of total bacterial count and physico-chemical parameters was carried out to 14 storage days in dark and light storage conditions. The dark exposure of the rocket leaves contributed to preserve a lower microbiological growth and the green color: light presence highly influenced total bacterial count and Hue angle ( < 0.

Quality of shredded carrots minimally processed by different dipping solutions.

The whiteness of shredded carrots is generally caused by enzymatic reactions after removal of natural protection during the minimal processing. Moreover, the use of chlorinated solution in sanitizing step of processing, promotes the formation of halogenated by-products, with correlated environmental and health risks in processing areas. This study investigated the effect of different acidic solutions on the quality of shredded carrots during the storage at two refrigerated temperatures (4 °C and 7 °C), as alternative agents to chlorine in food industry.

Comparative analysis of chemical composition, antioxidant and anti-proliferative activities of Italian Vitis vinifera by-products for a sustainable agro-industry.

Vitis vinifera leaves are wine industry wastes. In this study, the chemical composition, antioxidant and anti-proliferative activity of six Italian grapevine leaves extracts (Arvino, Gaglioppo, Greco Nero, Magliocco Canino, Magliocco Dolce, and Nocera) were evaluated. HPLC analyses revealed quercetin as dominant constituent (127.

Antioxidant activity shown by olive pomace extracts.

In this study, the effects of experimental variables such as type of solvent, sample/solvent ratio, and time of extraction have been evaluated to individuate the best results in phenolic recovery by Olive Pomaces (OP) belonging to Carolea and Ottobratica cultivars. Folin-Ciocaulteu procedure and DPPH and ABTS assays were used, respectively, for total phenol quantification and total antioxidant activity of pomace extracts. The ethanol/water mixture was resulted the most efficient extraction solvent for both olive cultivars.

Influence of High Temperature and Duration of Heating on the Sunflower Seed Oil Properties for Food Use and Bio-diesel Production.

Two important problems for the food industry are oil oxidation and oil waste after frying. Sunflower seed oil is one of the vegetable oils most commonly used in the food industry. Two variables were applied to the low oleic sunflower seed oil in this work i.

Data on some qualitative parameters of Carolea olive oils obtained in different areas of Calabria (Southern Italy).

This data article contains complementary results related to the paper "Characterization of monovarietal olive oils obtained from mills of Calabria region (Southern Italy)" (Piscopo et al., 2016) [1]. Data was obtained by capillary-column gas chromatography, analyzing sterols and triterpene dialcohols and ethyl esters in the composition of Carolea olive oils.

Characterization of monovarietal olive oils obtained from mills of Calabria region (Southern Italy).

The qualitative characteristics of four monovarietal olive oils produced in Calabria region (Southern Italy) were evaluated. The aim of this work was to evidence the differences on chemical parameters due to variety and to growing environment. Results demonstrated a large variability in qualitative indexes according to the variety.

Qualitative variations on Calabrian Provola cheeses stored under different packaging conditions.

Calabrian Provola cheese, an Italian typical dairy product, is commonly sold unwrapped with an expiry date of 45 d. The influence of different packagings and subsequent storage at 4 and 7 °C on maintaining cheese quality and prolonging its shelf life was evaluated. The following packaging systems were used: Polyamide/Polyethylene pouch under vacuum; Polyethylene/Polyethylene terephthalate lid over a Polyethylene/Ethylene vinyl alcohol/Polyvinyl Chloride + Polyvinyl alcohol thermoformed tray; Polyethylene/Ethylene vinyl alcohol/Polyamide/Polyethylene pouch.