- Antonella Pasqualone is associate professor at the Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti (... moreAntonella Pasqualone is associate professor at the Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti (Di.S.S.P.A.), Università degli Studi di Bari, Italy. Antonella does research in Food Science and Technology. Her main fields of interest are related to assess and improve the quality of cereal-based foods (bread, especially flatbreads, pasta, cookies). She has proposed DNA-based approaches aimed at assessing the authenticity of protected designation of origin (PDO) extra virgin olive oil or at detecting soft wheat in pasta and durum wheat bread. Her main current projects are related to using several food industry by-products for producing functional foods.edit
Legume protein ingredients are receiving continuous interest for their potential to formulate plant-based dairy analogs. In this study, a legume-based slurry was produced from an Apulian black chickpeas (BCP) protein concentrate and... more
Legume protein ingredients are receiving continuous interest for their potential to formulate plant-based dairy analogs. In this study, a legume-based slurry was produced from an Apulian black chickpeas (BCP) protein concentrate and fermented with three starter cultures, Streptococcus thermophilus (ST), a co-culture of ST with Lactococcus lactis (STLL) and a co-culture of ST with Lactobacillus plantarum (STLP). The effect of fermentation on the biochemical, texture and sensorial parameters was evaluated. The same beverage without inoculum was used as a control (CTRL). All the obtained fermented beverages were characterized by high protein (120.00 g kg−1) and low-fat contents (17.12 g kg−1). Fermentation contributed to a decrease in the contents of phytic acid by 10 to 79% and saturated fatty acids by 30 to 43%, with the STLP fermentation exercising the major effect. The three culture starters influenced the texture and sensorial attributes and the profile of the volatile compounds d...
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Research Interests: Horticulture and Cultivar
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Flatbreads are increasingly attracting consumers, driving them to new eating ways. To define and evaluate the nutritional intake provided by these products, flatbreads market of seven Mediterranean countries (France, Spain, Italy,... more
Flatbreads are increasingly attracting consumers, driving them to new eating ways. To define and evaluate the nutritional intake provided by these products, flatbreads market of seven Mediterranean countries (France, Spain, Italy, Croatia, Greece, Malta, and Lebanon) were considered. Flatbreads were available in both traditional and gluten-free versions, and in the single and doble layer variety. Wheat flour was the primary ingredient in both types, while sunflower and olive oil were the most used fats. Lebanese flatbread did not contain any fat. The Spanish market mostly featured one-layer flatbreads, such as tortillas and wraps, whereas pita appeared more frequently in Greece. Many Croatian flatbreads were not fermented. In comparison to gluten-containing flatbreads, the gluten-free version had a larger number of components listed on the labels. Blending flours with starches was the most common recipe. Hydrocolloids, emulsifiers, and fibers were added largely for technical reasons...
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The ingredients and the preparation methods influence biscuit quality and safety. In Iraq, biscuit imports are increasing every year, but no information is available in the scientific literature on their quality and safety features. This... more
The ingredients and the preparation methods influence biscuit quality and safety. In Iraq, biscuit imports are increasing every year, but no information is available in the scientific literature on their quality and safety features. This work analyzed three types of biscuits (cookies, crackers, and digestives) sampled in the Basrah markets (Iraq) but produced in Spain, Iran, Turkey, and United Arab Emirates. Nine different brands were considered for each country of origin (n = 36), with three replicates per sample. Moisture, ash, fat, proteins, fiber, water activity, peroxide value, 5-hydroxymethyl-2-furfural (HMF), acrylamide, heavy metals, and microbial load were analyzed. All the nutritional parameters were significantly influenced by the variables “Biscuit type” and “Country”. Cookies showed significantly higher fat content and lower protein content than crackers and digestives, as well as higher peroxide value (which was below the limit set by the FAO/WHO within the World Wood ...
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The shift towards a vegetarian, vegan, or flexitarian diet has increased the demand for vegetable protein and plant-based foods. The defatted cake generated during the extraction of lipids from durum wheat (Triticum turgidum L. var.... more
The shift towards a vegetarian, vegan, or flexitarian diet has increased the demand for vegetable protein and plant-based foods. The defatted cake generated during the extraction of lipids from durum wheat (Triticum turgidum L. var. durum) milling by-products is a protein and fibre-containing waste, which could be upcycled as a food ingredient. This study aimed to exploit the dry-fractionated fine fraction of defatted durum wheat cake (DFFF) to formulate a vegan, clean labelled, cereal-based snack bar. The design of experiments (DoEs) for mixtures was applied to formulate a final product with optimal textural and sensorial properties, which contained 10% DFFF, 30% glucose syrup, and a 60% mix of puffed/rolled cereals. The DFFF-enriched snack bar was harder compared to the control without DFFF (cutting stress = 1.2 and 0.52 N/mm2, and fracture stress = 12.9 and 9.8 N/mm2 in the DFFF-enriched and control snack bar, respectively), due to a densifying effect of DFFF, and showed a more i...
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The Hazard Analysis and Critical Control Points (HACCP) system prevents and manages physical, chemical and biological risks at places where foods and beverages are processed, packaged, distributed and consumed. The present study (1)... more
The Hazard Analysis and Critical Control Points (HACCP) system prevents and manages physical, chemical and biological risks at places where foods and beverages are processed, packaged, distributed and consumed. The present study (1) assessed the level of microbial contamination of food contact surfaces using adenosine triphosphate (ATP)-bioluminescence in Iraq restaurants; (2) investigated the level of microbial contamination of food contact surfaces; and (3) evaluated the efficiency of sanitizers in removing biological hazards from food contact surfaces. The ATP-bioluminescence discovered the presence of Escherichia coli and Staphylococcus aureus on surfaces and tools. Results also showed that the HACCP application was very effective in the amelioration of food quality.
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The presence of physical, chemical, or microbiological contaminants in beer represents a broad and worthy problem with potential implications for human health. The expansion of beer types makes it more and more appreciated for the... more
The presence of physical, chemical, or microbiological contaminants in beer represents a broad and worthy problem with potential implications for human health. The expansion of beer types makes it more and more appreciated for the sensorial properties and health benefits of fermentation and functional ingredients, leading to significant consumed quantities. Contaminant sources are the raw materials, risks that may occur in the production processes (poor sanitation, incorrect pasteurisation), the factory environment (air pollution), or inadequate (ethanol) consumption. We evaluated the presence of these contaminants in different beer types. This review covers publications that discuss the presence of bacteria (Lactobacillus, Pediococcus), yeasts (Saccharomyces, Candida), moulds (Fusarium, Aspergillus), mycotoxins, heavy metals, biogenic amines, and micro- and nano-plastic in beer products, ending with a discussion regarding the identified gaps in current risk reduction or elimination...
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Food products suitable for Muslim consumers should behalalcertified, particularly when their origins or production processes are doubtful. However, there is a multiplicity ofhalalstandards. This situation may generate confusion,... more
Food products suitable for Muslim consumers should behalalcertified, particularly when their origins or production processes are doubtful. However, there is a multiplicity ofhalalstandards. This situation may generate confusion, particularly for producers in Western countries who would like to certify their products in order to export them to Islamic countries. This study analyzed the reasons underlying the multiplicity of standards and reviewed the attempts of harmonization over time. Then, the case study of application to slaughterhouses was considered, by comparing four differenthalalstandards (namely GSO 993:2015, OIC/SMIIC 1:2019, HAS 23103:2012, and MS 1500:2019) representative of different geographic areas. Animal stunning was critically examined, comparing tradition with modernity. The study evidenced that the basic requirements related to slaughtering are common to all thehalalstandards considered, but several differences occur in more specific details. Only a close collabo...
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The aim of the present study was to create a functional, enriched in polyphenols and free of alcohol product obtained by acetic fermentation of beer. Beer and vinegar were tested first for their phenolic content and antioxidant activity,... more
The aim of the present study was to create a functional, enriched in polyphenols and free of alcohol product obtained by acetic fermentation of beer. Beer and vinegar were tested first for their phenolic content and antioxidant activity, by the Folin Ciocalteu and the free radical scavenging activity by the 1,1-diphenyl-2-picrylhydrazyl free-radical scavenging assay, respectively. Then, the separation and identification of the 30 phenolic compounds was realized by high-performance liquid chromatography coupled with positive electrospray ionisation and diode array detection (HPLC-DAD?ESI(+)-MS) analysis. Identification of the phenolic compounds data was realized based on the UV spectra of each compound. Based on a calibration curve (R2 = 0.9985), the amounts of the phenolic compounds, expressed as mg cathechin equivalents (CE)/L, were calculated. The total phenolic content of the beer and vinegar samples determined using Folin?Ciocalteu reagent were of 428.9?1.58 and 661.5?7.69 mg GA...
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Research Interests: Chemistry, Analytical Chemistry, Food Science, Starch, Food Chemistry, and 15 moreCarotenoids, Medicine, Multidisciplinary, Antioxidants, Smell, Antioxidant, Taste, Phenolics, Supercritical carbon dioxide, Plant extracts, Food Sciences, Emulsion, Solanum Lycopersicum, Lycopersicon esculentum, and Oleoresin
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Purple wheat contains higher levels of anthocyanins than conventional wheat cultivars. The aim of this work was to produce anthocyanin-rich biscuits from purple wheat, and to characterize the final product. Control biscuits, having the... more
Purple wheat contains higher levels of anthocyanins than conventional wheat cultivars. The aim of this work was to produce anthocyanin-rich biscuits from purple wheat, and to characterize the final product. Control biscuits, having the same formulation but obtained from a non-pigmented wheat cultivar, were used for comparisons. Purple biscuits showed a level of total anthocyanins of 13.86mg/kg cyanidin 3-O-glucoside and exhibited higher antioxidant activity than control. The volatile compounds profile of purple biscuits showed lower levels of lipid-derived carboxylic acids and higher levels of alcohols and aldehydes than control biscuits, indicating a lower oxidative degradation of the lipid fraction. In particular, the ratio (lipid-derived alcohols+aldehydes)/acids accounted for 5.9 in purple and 3.0 in control biscuits. The sensory score for friability and the spread ratio of purple biscuits accounted for 2.6 and 6.0, respectively.
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ABSTRACT The front-face fluorescence excitation-emission matrices (EEM) of fresh extra-virgin olive oil and samples stored in various conditions have been investigated. N-way Partial Least Squares (N-way PLS) regression was used to... more
ABSTRACT The front-face fluorescence excitation-emission matrices (EEM) of fresh extra-virgin olive oil and samples stored in various conditions have been investigated. N-way Partial Least Squares (N-way PLS) regression was used to develop calibration models between fluorescence spectra and quality parameters of oil, including chlorophyll concentration, and K 232 and K 270 absorption coefficients. Good-quality regression models were obtained for chlorophyll content (r = 0.930) and K 270 value (r = 0.920).
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Summary This study aimed to extend the shelf life of non-thermally stabilised olive-based paste by adding different concentrations (0.2, 0.5, 1.0 g kg−1) of a natural Allium spp. extract and/or by using different packaging atmospheres... more
Summary This study aimed to extend the shelf life of non-thermally stabilised olive-based paste by adding different concentrations (0.2, 0.5, 1.0 g kg−1) of a natural Allium spp. extract and/or by using different packaging atmospheres (MAP1, 75% Ar-23% CO2-2% H2; MAP2, 70% N2-30% CO2) during refrigerated storage. Higher amounts of the natural extract gave the highest level of microbial inhibition, increased hardness, a greater release of aldehydes, esters, and ketones, and a better colour preservation when used with MAP1. The natural extract and MAP, either alone or in combination, produced no sensory defects (except for the control in MAP2), but a greater loss of typical olive flavour. The addition of the natural extract used with an appropriate MAP, can retain the quality attributes and extend shelf life for approximately 14 days longer than the control (without natural extract and MAP), and a better performance is achieved by using greater amounts of natural extract and MAP1.
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This article aims to contribute to the limited literature on traditional gastronomic knowledge concerning acorn-based bread by ethnographically documenting the ingredients, preparation techniques and consumption practices of baked goods... more
This article aims to contribute to the limited literature on traditional gastronomic knowledge concerning acorn-based bread by ethnographically documenting the ingredients, preparation techniques and consumption practices of baked goods made from acorn seeds and flour that are still used today or at least still present in living memory. A qualitative comparative case method was adopted, and ethnographic data were gathered from 67 people in six selected Mediterranean, Central Asian and Middle Eastern countries. The analysis highlighted distinct trajectories in the development of acorn-based bread, showing some differences in terms of ingredients, preparation techniques and baking methods in the two cultural and geographical macro-regions. By exploring the evolution of the alimentary role of acorn bread in the past century, our findings also support the hypothesis that the product, at least during the last two centuries, has mostly been used as a famine food. By acknowledging the cult...
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BACKGROUNDSeveral workers have studied the effect of harvest time on chemical and nutritional composition of almonds, but the results are partly conflicting, probably due to differences in the cultivars considered and to different... more
BACKGROUNDSeveral workers have studied the effect of harvest time on chemical and nutritional composition of almonds, but the results are partly conflicting, probably due to differences in the cultivars considered and to different agronomic and climatic conditions in the growing areas. In this paper, the influence of harvest time and cultivar on the chemical and nutritional composition of almonds (Prunus dulcis (Mill). D.A. Webb) were evaluated. Ten cultivars were considered, grown in the same orchard and subjected to the same agronomical regime. Almonds were collected at two different harvest times: (i) when the fruits were unripe, but already edible, and showed green and moist hull; and (ii) when the fruits were ripe, with dry brown hull. The analyses of proximate composition, fatty acid profile, total phenolic compounds, and antioxidant activity were carried out.RESULTSLipid content increased (P < 0.001) during ripening, while both protein and carbohydrate content decreased (P...
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BACKGROUNDFew studies have investigated the effects of frozen storage on processed vegetables. The present study evaluates its effects on the quality characteristics of non‐thermally stabilized tomato‐based pâtés compared to thermally... more
BACKGROUNDFew studies have investigated the effects of frozen storage on processed vegetables. The present study evaluates its effects on the quality characteristics of non‐thermally stabilized tomato‐based pâtés compared to thermally stabilized pâtés stored at room temperature. Two different types of tomato‐based pâtés were analyzed in terms of bio‐active compounds, as well as colorimetric parameters and oxidative degradation just after processing and also after 4, 8 and 12 months of storage.RESULTSThermal treatment mainly affected the colorimetric parameters and oxidative degradation, whereas its effects on bio‐active compounds became more visible and significant during storage. Freezing allowed in both pâtés to maintain significantly higher a* values than storage at room temperature, whereas brightness, which is linked to residual activities of different enzymes, varied during storage according to the ingredient formulation. During storage, oxidative degradation of the lipid frac...
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Workshop within the Brussels Institute for Advanced Studies (BrIAS) program on February 8th 2022. See Microsoft Teams link in PDF to join.
Organisers: Antonella Pasqualone & Frits Heinrich
Organisers: Antonella Pasqualone & Frits Heinrich