Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese.

Burrata is an Italian fresh 'pasta filata' cheese made from cow's milk and cream that is rapidly spreading in Europe. It has very high caloric content, and a technological protocol was developed for producing a reduced-fat type and fortifying it with polyunsaturated fatty acids (PUFA) of vegetable origin. A satisfactory reduced-fat prototype was obtained by using a 14% fat cream, which was specifically developed by diluting double cream with a suspension of carob seed flour.

Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils.

Olive oil flavouring with aromatic plants and spices is a traditional practice in Mediterranean gastronomy. The aim of this work was to compare the influence of two different flavouring techniques (infusion of spices into the oil vs. combined malaxation of olives paste and spices) on chemical and sensory quality of flavoured olive oil.

Complex role of monoacylglycerols in the oxidation of vegetable oils: different behaviors of soybean monoacylglycerols in different oils.

The relationship between fatty acid composition of oils and their oxidative stability in the presence of monoacylglycerols was investigated. Purified vegetable oils were added at increasing amounts (0.5, 1, 2, and 3%) of monoacylglycerols obtained from purified soybean oil and submitted to an oven test (60 °C for 18 days).

Influence of the thermal stabilization process on the volatile profile of canned tomato-based food.

The literature contains several papers dealing with the volatile constituents contributing to the aroma of fresh and processed tomatoes. Along with the traditional tomato-based products, tomato-based pâtés, characterized by complex ingredient formulations, are commonly consumed as a seasoning for pasta, and as a dressing for meats, salads, and sandwiches. To the best of our knowledge, no investigations have been published on the influence of thermal stabilization treatments on the composition of volatile compounds in tomato-based pâtés.

Influence of some packaging materials and of natural tocopherols on the sensory properties of breakfast cereals.

The combined effect of natural antioxidants and packaging materials on the quality decay of breakfast cereals during storage was evaluated. Corn flakes were produced on industrial scale, using different packages and adding natural tocopherols to the ingredients, and stored for 1 year. The samples were then submitted to sensory analysis and HS-solid phase microextraction/gas chromatography/mass spectrometry (SPME/GC/MS) analysis.

Diacylglycerol isomers in extra virgin olive oil: Effect of different storage conditions.

An experimental investigation was carried out with the aim to investigate on the isomerisation of 1,2-diacylglycerols to 1,3-diacylglycerols as a function of the storage conditions, as well as to identify indices useful to evaluate the freshness of the oils. Two oils derived from two different cultivars (Coratina and Ogliarola barese) were stored for two years as follows: in bottles at dark; in clear glass bottles at light; in green glass bottles at light; in bottles at dark, the latter subjected to repeated opening and samplings to simulate domestic use. The obtained results evinced that during the storage period a significant increase in the 1,3-isomers was observed due to an isomerisation from the 1,2 to the 1,3 isomeric form, consequently the 1,3/1,2 ratio increased in both oils.

Traceability of Italian Protected Designation of Origin (PDO) table olives by means of microsatellite molecular markers.

The aim of this work was to develop a DNA microsatellite-based method of analysis to allow traceability of the three Italian Protected Designation of Origin (PDO) table olives in comparison with fruits of another seven highly diffused table olive cultivars. The analyses were carried out by using 16 primer pairs, with a mean of five different alleles detected per primer set, and power of discrimination from 0.56 to 0.

Influence of the different oils used in dough formulation on the lipid fraction of taralli.

An experimental investigation was carried out to evaluate the quality of taralli as a function of the type of oil used in their dough formulation. To this end, 4 types of oil (extra virgin olive oil, olive oil, olive-pomace oil, and refined palm oil) were utilized to prepare taralli to investigate on the lipid fraction degradation and evaluate the taralli acceptability by consumers. The data obtained pointed out that taralli manufactured with extra virgin olive oil were significantly more appreciated than those made with refined oils due to their visual appearance and odor.

Effect of the type of oil on the evolution of volatile compounds of taralli during storage.

Baking process leads to a huge quantity of newly formed volatile compounds, which play a major role in developing the flavor of the final product. The aim of this work was to investigate on the evolution of the volatile profile of taralli as a function of both the kind of oil used in the dough and the storage time. The volatile compounds from the taralli were extracted by headspace solid-phase microextraction and analyzed by gas-chromatography/mass spectrometry (GC/MS).

Vacuum-packed ripened sausages: evolution of volatile compounds during storage.

Background: Various studies have shown the ability of volatile compounds to influence the quality of charcuterie products because of their effect on sensorial properties. To the best of our knowledge, there are no data in the scientific literature concerning the evolution of volatile compounds of vacuum-packed ripened sausages over time. The aim of this work was to evaluate the evolution of volatile compounds in vacuum-packed ripened sausages over time, considering that this kind of packaging is the most commonly used to prolong the shelf-life of these products.

Evolution of the volatile compounds of ripened sausages as a function of both storage time and composition of packaging atmosphere.

An experimental investigation was carried out to study the evolution of the volatile compounds of ripened sausages as a function of both storage time (time) and composition of packaging atmosphere (MAP). Ripened sausages, prepared at an industrial plant, were packed applying three different atmosphere compositions and were stored for three months. The obtained data evinced that the evolution of the volatile compounds was significantly related to the variable time more than to the variable MAP.

Effects of monoacylglycerols on the oxidative stability of olive oil.

Background: The study of pro- and anti-oxidant compounds is important for their influence on the shelf-life and nutritional value of food. The aim of this research was to evaluate the activity of monoacylglycerols (MAG), obtained by partial saponification of a purified olive oil, added in increasing amounts to the same oil and submitted to the Rancimat test and oven test at 60 °C. Besides routine analyses, high-performance size exclusion chromatography analysis of polar compounds was performed.

Influence of processing and storage time on the lipidic fraction of taralli.

An experimental investigation was carried out to evaluate the influence of processing and storage time on the lipidic fraction of taralli. The data obtained pointed out that the kneading phase caused a significant increase of the oxidized triacylglycerols and triacylglycerol oligopolymers, primary and secondary oxidation compounds, respectively, accompanied by a significant decrease of the content of polyunsaturated fatty acids. The successive baking step caused the degradation of a part of the oxidized compounds to volatile substances, as confirmed by the p-Anisidine values, whereas the storage time determined a further significant increase of the level of oxidized triacylglycerols.

Vacuum-packed ripened sausages: evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory properties.

An experimental investigation was carried out with the aim to understand the oxidative and hydrolytic phenomena involving the lipid fraction of vacuum-packed sausages during long-term storage (5 months) and to verify their influence on the sensory characteristics. The data obtained pointed out that the oxidation was more pronounced in the initial stages of storage than in the further period, while the hydrolysis of lipid fraction significantly advanced during the whole storage time, supported by the high moisture level of the product. Both these phenomena resulted to be correlated with the sensory decay of the product.

Fate of oxidized triglycerides during refining of seed oils.

The evolution of oxidized triglycerides (ox-TG) during industrial refining was studied in soybean, sunflower, peanut, and corn oils. The analytical techniques used were silica gel column chromatography and high-performance size exclusion chromatography. The decrease in ox-TG during refining (42.

Improving virgin olive oil quality by means of innovative extracting biotechnologies.

Three major virgin olive oil varieties (Dritta, Leccino, and Coratina) extracted by a modern centrifugation system aided with a new plant enzyme preparation (having prevalently pectolytic activity) were characterized. These oils showed a clearly enhanced quality standard, owing to higher levels of some important minor components (phenolics, volatiles, tocopherols, carotenes, and chlorophylls) and to frequently lower concentrations of oxidized triglycerides and diglycerides. The oils were therefore characterized by lower susceptibility to oxidation and longer shelf life, and their flavor, aroma, and color features appeared to be significantly improved.