White beers owe their name to their straw yellow colour deriving from the use of unmalted wheat, ... more White beers owe their name to their straw yellow colour deriving from the use of unmalted wheat, which also supplies a relatively high protein content causing haze formation. This study aimed to develop white-inspired craft beers made with combinations of three mixtures of barley malt/unmalted wheat (alternatively durum-var. Dauno III, soft-var. Risciola, or emmer-var. Padre Pio), two hop varieties (Cascade or Columbus), and two Saccharomyces cerevisiae strains (Belgian yeast and a high-ester producing yeast); and assess the single and interactive effects of these ingredients on physical, chemical, and sensory characteristics of the beers. According to the graphical representation of the results for the Principal Component Analysis, most of the samples appear overlapped since they had similar characteristics, but it was possible to highlight two clusters of beers different from the others: those produced with (a) Risciola wheat and Columbus hop and (b) Dauno III wheat, Cascade hop, ...
International Journal of Food Science and Technology, 2008
The effect of nisin, lysozyme and lysozyme combined with disodium ethylenediaminetetraacetate sal... more The effect of nisin, lysozyme and lysozyme combined with disodium ethylenediaminetetraacetate salt (EDTA) for inhibiting the growth of spoilage micro-organisms in buffalo meat was investigated. Prior to packaging, the samples were alternatively dipped in solutions containing different concentrations of nisin, lysozyme and combinations of a pre-fixed amount of lysozyme and different concentrations of EDTA. The packed meat samples were stored at 4 °C, and the microbial changes were monitored for a period of 8 days. The best results, in terms of microbial shelf-life extension, were obtained by dipping the meat steaks in a solution containing a combination of 0.5% of lysozyme and 2% of EDTA. This treatment was able to reduce the growth of all the investigated bacteria and showed a bactericidal effect on Brochotrix thermosphacta during the entire period of storage.
The renewed interest of consumer towards traditional and typical dishes leaded to an increase in ... more The renewed interest of consumer towards traditional and typical dishes leaded to an increase in the demand for Cuccìa, which is a traditional Sicilian food made by boiling in water durum wheat kernels “complete” of its aleuronic and embryonic layer. A comparative study on the influence of using different packaging (PET, active PET packaging and glass) on the quality decay
Water sorption tests on three different types of laboratory-made spaghettis were conducted at 100... more Water sorption tests on three different types of laboratory-made spaghettis were conducted at 100°C to study the influence of protein content on hydration kinetics during cooking and overcooking and on quality characteristics. In particular, the weight, diameter and length of spaghetti strands were monitored over a 20min period. The different hydration behaviours of the spaghettis were analyzed using a mathematical
A novel approach is proposed to study the influence of drying temperatures on the quality charact... more A novel approach is proposed to study the influence of drying temperatures on the quality characteristics of spaghetti made of a mixture of semolina and wheat flour during cooking and overcooking. Spaghetti were dried at three different temperatures (low, medium and high) and submitted to sensorial analysis in order to evaluate adhesiveness, bulkiness and firmness at the optimum cooking time (8min). Water sorption tests were run at 100°C and the changes in weight, diameter, and length of spaghetti strands were monitored for 20min. In addition, stickiness, elastic modulus and loss of amylose were measured. The sensorial characteristics were then correlated with the results of chemical and physical analyses. Mathematical equations were proposed to determine the differences in the instrumental determinations among the three types of spaghetti investigated in this work. Results pointed out that spaghetti dried at high temperature have the highest firmness and the lowest stickiness.
ABSTRACT: Phase-sensitive X-ray microtomography was used as a nondestructive imaging technique fo... more ABSTRACT: Phase-sensitive X-ray microtomography was used as a nondestructive imaging technique for the computerized reconstruction of three-dimensional (3D) images of bread crumb microstructure. After image acquisition, numerical algorithms were used for the slice reconstruction. Successively, 3D images were rendered and quantitatively analyzed. Stereological analyses were performed to determine the void volume fraction and some directionally dependent parameters, such as cell wall number, cell wall thickness, cell wall spacing, and specific surface. Moreover, the favorite orientations of the cell structure and the degree of anisotropy related to the arrangement of the solid phase around the main directions were also determined. Results from statistical analysis suggest that in addition to the void volume fraction, the parameters describing anisotropy or the favorite orientation of cell structure are crucial in understanding the differences observed in crumb architecture. Indeed, the latter parameters can explain more than 50% of whole structural variance existing between bread samples. The ability to reflect the bread crumb compression behavior proved the effectiveness of the microstructural descriptors, as obtained from image analysis, to give representative information on the inner architecture of bread crumb.
ABSTRACT: Semi-preserved tomato sauces packaged in polymeric containers have gained in popularity... more ABSTRACT: Semi-preserved tomato sauces packaged in polymeric containers have gained in popularity and market share, as opposed to traditional fully preserved tomato sauces. As a consequence of the different technologies applied, microbiological, enzymatic, and chemical problems are considered and compared with those related to traditional processing. This research represents a comparative study of the influence of different packaging (glass, polyethylene terephtalate [PET], PET added with an oxygen scavenger, and polypropylene [PP]) on the quality decay kinetics of a semi-preserved sauce. Results suggest that the packages chosen for our experiments can be used interchangeably because of the scant influence of the packaging materials on most of the quality indices. Two exceptions are represented by lycopene content (whose decrease was faster in PET and PP than in glass and PET containing the oxygen scavenger) and the peroxide data (which reached the highest values for PET containers).
A comprehensive study on the ability of the generalized Maxwell model to describe the stress rela... more A comprehensive study on the ability of the generalized Maxwell model to describe the stress relaxation behavior of food matrices is presented in this work. Five different food matrices were chosen as representative of a wide range of foods: agar gel, meat, ripened cheese, “mozzarella” cheese and white pan bread. The above foods matrices were selected on the base of their macro-structure and compressive stress strain behavior. Stress relaxation tests were run on the above food matrices at room temperature. The relaxation times distribution function used in this investigation to describe the viscoelastic behavior of the investigated foods was obtained by summing two normal distribution functions with the means equal to zero. Results show that the proposed model satisfactorily fits the experimental data. Moreover, it was also found a substantial difference between the relaxation times distribution curves of the investigated bulky and spongy foods.
ABSTRACT: The evaluation of bread quality can be carried out by performing a nondestructive inves... more ABSTRACT: The evaluation of bread quality can be carried out by performing a nondestructive investigation of its microstructure, which in turn can be performed by adapting image analysis techniques that enables one to obtain rapid, objective, and quantitative information. A suitable and reliable experimental methodology to investigate the porous structure of bread by means of the numerical image processing, and without any sample preparation, has been presented in this work. Different types of breads having varying degrees of porosity were studied by X-ray computerized phase-sensitive microtomography for the acquisition of digital high-resolution images. After acquisition, suitable numeric algorithms were applied to slice reconstruction. Finally, 3D images were rendered and analyzed.
A comparative study on the use of biodegradable films for fresh cut meat packaging is presented. ... more A comparative study on the use of biodegradable films for fresh cut meat packaging is presented. Beef steaks were packaged using three different films: polyvinyl chloride (PVC), which is actually used to package this food product, a biodegradable polymeric film composed of starch and polyester and a biodegradable film composed of a mixture of three biodegradable polyesters. The packaged beef steaks were stored at 4 and 15 °C to simulate actual storage conditions and thermal abuse, respectively. Colour, total viable counts as well as spoilage microorganism counts were monitored over a period of 6 days. No substantial differences were observed among the beef steaks packaged using the three investigated films, suggesting that biodegradable films, such as those used in this investigation, could be advantageously used to replace PVC films in packaging of fresh processed meat, reducing in this way the environmental impact of polymeric films.
... b, Dipartimento di Scienze degli Alimenti, Università degli Studi di Foggia, Via Napoli, 25-7... more ... b, Dipartimento di Scienze degli Alimenti, Università degli Studi di Foggia, Via Napoli, 25-71100 Foggia, Italy. c, Dipartimento di Progettazione e Gestione dei Sistemi Agrozootecnici e Forestali, Università degli Studi di Bari, Via Amendola 165/A, 70126 Bari, Italy. ...
ABSTRACT: Phenolic composition and antioxidant activity of extra-virgin olive oils extracted fro... more ABSTRACT: Phenolic composition and antioxidant activity of extra-virgin olive oils extracted from several Italian varieties were studied at production and during storage. The antioxidant activity was measured according to the following tests: in the aqueous phase, by radical scavenging of the 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical cation; and in the lipid phase, using the β-carotene bleaching method. The phenolic content was not correlated to the oxidation indices (peroxide value and spectrophotometric constants). The phenolic contents and profiles of the various cultivars showed remarkable differences. The phenolic content was strongly correlated with the antioxidant activity measured according to the β-carotene test and weakly correlated with the radical scavenging ability.
White beers owe their name to their straw yellow colour deriving from the use of unmalted wheat, ... more White beers owe their name to their straw yellow colour deriving from the use of unmalted wheat, which also supplies a relatively high protein content causing haze formation. This study aimed to develop white-inspired craft beers made with combinations of three mixtures of barley malt/unmalted wheat (alternatively durum-var. Dauno III, soft-var. Risciola, or emmer-var. Padre Pio), two hop varieties (Cascade or Columbus), and two Saccharomyces cerevisiae strains (Belgian yeast and a high-ester producing yeast); and assess the single and interactive effects of these ingredients on physical, chemical, and sensory characteristics of the beers. According to the graphical representation of the results for the Principal Component Analysis, most of the samples appear overlapped since they had similar characteristics, but it was possible to highlight two clusters of beers different from the others: those produced with (a) Risciola wheat and Columbus hop and (b) Dauno III wheat, Cascade hop, ...
International Journal of Food Science and Technology, 2008
The effect of nisin, lysozyme and lysozyme combined with disodium ethylenediaminetetraacetate sal... more The effect of nisin, lysozyme and lysozyme combined with disodium ethylenediaminetetraacetate salt (EDTA) for inhibiting the growth of spoilage micro-organisms in buffalo meat was investigated. Prior to packaging, the samples were alternatively dipped in solutions containing different concentrations of nisin, lysozyme and combinations of a pre-fixed amount of lysozyme and different concentrations of EDTA. The packed meat samples were stored at 4 °C, and the microbial changes were monitored for a period of 8 days. The best results, in terms of microbial shelf-life extension, were obtained by dipping the meat steaks in a solution containing a combination of 0.5% of lysozyme and 2% of EDTA. This treatment was able to reduce the growth of all the investigated bacteria and showed a bactericidal effect on Brochotrix thermosphacta during the entire period of storage.
The renewed interest of consumer towards traditional and typical dishes leaded to an increase in ... more The renewed interest of consumer towards traditional and typical dishes leaded to an increase in the demand for Cuccìa, which is a traditional Sicilian food made by boiling in water durum wheat kernels “complete” of its aleuronic and embryonic layer. A comparative study on the influence of using different packaging (PET, active PET packaging and glass) on the quality decay
Water sorption tests on three different types of laboratory-made spaghettis were conducted at 100... more Water sorption tests on three different types of laboratory-made spaghettis were conducted at 100°C to study the influence of protein content on hydration kinetics during cooking and overcooking and on quality characteristics. In particular, the weight, diameter and length of spaghetti strands were monitored over a 20min period. The different hydration behaviours of the spaghettis were analyzed using a mathematical
A novel approach is proposed to study the influence of drying temperatures on the quality charact... more A novel approach is proposed to study the influence of drying temperatures on the quality characteristics of spaghetti made of a mixture of semolina and wheat flour during cooking and overcooking. Spaghetti were dried at three different temperatures (low, medium and high) and submitted to sensorial analysis in order to evaluate adhesiveness, bulkiness and firmness at the optimum cooking time (8min). Water sorption tests were run at 100°C and the changes in weight, diameter, and length of spaghetti strands were monitored for 20min. In addition, stickiness, elastic modulus and loss of amylose were measured. The sensorial characteristics were then correlated with the results of chemical and physical analyses. Mathematical equations were proposed to determine the differences in the instrumental determinations among the three types of spaghetti investigated in this work. Results pointed out that spaghetti dried at high temperature have the highest firmness and the lowest stickiness.
ABSTRACT: Phase-sensitive X-ray microtomography was used as a nondestructive imaging technique fo... more ABSTRACT: Phase-sensitive X-ray microtomography was used as a nondestructive imaging technique for the computerized reconstruction of three-dimensional (3D) images of bread crumb microstructure. After image acquisition, numerical algorithms were used for the slice reconstruction. Successively, 3D images were rendered and quantitatively analyzed. Stereological analyses were performed to determine the void volume fraction and some directionally dependent parameters, such as cell wall number, cell wall thickness, cell wall spacing, and specific surface. Moreover, the favorite orientations of the cell structure and the degree of anisotropy related to the arrangement of the solid phase around the main directions were also determined. Results from statistical analysis suggest that in addition to the void volume fraction, the parameters describing anisotropy or the favorite orientation of cell structure are crucial in understanding the differences observed in crumb architecture. Indeed, the latter parameters can explain more than 50% of whole structural variance existing between bread samples. The ability to reflect the bread crumb compression behavior proved the effectiveness of the microstructural descriptors, as obtained from image analysis, to give representative information on the inner architecture of bread crumb.
ABSTRACT: Semi-preserved tomato sauces packaged in polymeric containers have gained in popularity... more ABSTRACT: Semi-preserved tomato sauces packaged in polymeric containers have gained in popularity and market share, as opposed to traditional fully preserved tomato sauces. As a consequence of the different technologies applied, microbiological, enzymatic, and chemical problems are considered and compared with those related to traditional processing. This research represents a comparative study of the influence of different packaging (glass, polyethylene terephtalate [PET], PET added with an oxygen scavenger, and polypropylene [PP]) on the quality decay kinetics of a semi-preserved sauce. Results suggest that the packages chosen for our experiments can be used interchangeably because of the scant influence of the packaging materials on most of the quality indices. Two exceptions are represented by lycopene content (whose decrease was faster in PET and PP than in glass and PET containing the oxygen scavenger) and the peroxide data (which reached the highest values for PET containers).
A comprehensive study on the ability of the generalized Maxwell model to describe the stress rela... more A comprehensive study on the ability of the generalized Maxwell model to describe the stress relaxation behavior of food matrices is presented in this work. Five different food matrices were chosen as representative of a wide range of foods: agar gel, meat, ripened cheese, “mozzarella” cheese and white pan bread. The above foods matrices were selected on the base of their macro-structure and compressive stress strain behavior. Stress relaxation tests were run on the above food matrices at room temperature. The relaxation times distribution function used in this investigation to describe the viscoelastic behavior of the investigated foods was obtained by summing two normal distribution functions with the means equal to zero. Results show that the proposed model satisfactorily fits the experimental data. Moreover, it was also found a substantial difference between the relaxation times distribution curves of the investigated bulky and spongy foods.
ABSTRACT: The evaluation of bread quality can be carried out by performing a nondestructive inves... more ABSTRACT: The evaluation of bread quality can be carried out by performing a nondestructive investigation of its microstructure, which in turn can be performed by adapting image analysis techniques that enables one to obtain rapid, objective, and quantitative information. A suitable and reliable experimental methodology to investigate the porous structure of bread by means of the numerical image processing, and without any sample preparation, has been presented in this work. Different types of breads having varying degrees of porosity were studied by X-ray computerized phase-sensitive microtomography for the acquisition of digital high-resolution images. After acquisition, suitable numeric algorithms were applied to slice reconstruction. Finally, 3D images were rendered and analyzed.
A comparative study on the use of biodegradable films for fresh cut meat packaging is presented. ... more A comparative study on the use of biodegradable films for fresh cut meat packaging is presented. Beef steaks were packaged using three different films: polyvinyl chloride (PVC), which is actually used to package this food product, a biodegradable polymeric film composed of starch and polyester and a biodegradable film composed of a mixture of three biodegradable polyesters. The packaged beef steaks were stored at 4 and 15 °C to simulate actual storage conditions and thermal abuse, respectively. Colour, total viable counts as well as spoilage microorganism counts were monitored over a period of 6 days. No substantial differences were observed among the beef steaks packaged using the three investigated films, suggesting that biodegradable films, such as those used in this investigation, could be advantageously used to replace PVC films in packaging of fresh processed meat, reducing in this way the environmental impact of polymeric films.
... b, Dipartimento di Scienze degli Alimenti, Università degli Studi di Foggia, Via Napoli, 25-7... more ... b, Dipartimento di Scienze degli Alimenti, Università degli Studi di Foggia, Via Napoli, 25-71100 Foggia, Italy. c, Dipartimento di Progettazione e Gestione dei Sistemi Agrozootecnici e Forestali, Università degli Studi di Bari, Via Amendola 165/A, 70126 Bari, Italy. ...
ABSTRACT: Phenolic composition and antioxidant activity of extra-virgin olive oils extracted fro... more ABSTRACT: Phenolic composition and antioxidant activity of extra-virgin olive oils extracted from several Italian varieties were studied at production and during storage. The antioxidant activity was measured according to the following tests: in the aqueous phase, by radical scavenging of the 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical cation; and in the lipid phase, using the β-carotene bleaching method. The phenolic content was not correlated to the oxidation indices (peroxide value and spectrophotometric constants). The phenolic contents and profiles of the various cultivars showed remarkable differences. The phenolic content was strongly correlated with the antioxidant activity measured according to the β-carotene test and weakly correlated with the radical scavenging ability.
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