- Italy
Paola Pittia
University of Teramo, Food Science, Faculty Member
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Abstract The chapter presents the state-of-the-art on the utilization of phenolic compounds derived from olive mill waste as ingredients in food products. A general introduction regarding the olive oil production chain is presented,... more
Abstract The chapter presents the state-of-the-art on the utilization of phenolic compounds derived from olive mill waste as ingredients in food products. A general introduction regarding the olive oil production chain is presented, focusing on the three main waste streams (olive leaves, olive mill wastewater, and olive pomace), which are well detailed from the chemical composition, bioactive profile, and recovery methods point of view. Encapsulation strategies are discussed in order to provide innovative knowledge regarding the stabilization of polyphenols extract recovered by olive wastes. The latest results of the studies regarding the exploitability of valuable compounds recovered from by-products are deeply discussed, and consumer acceptance of olive oil by-products used as a food ingredient is presented.
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In the last decades an increasing interest was taken in organic plant and meat produc;ons. While the organic procedures are recognized for the absence and/or low presence of phytochemicals and environmental contaminants, s;ll under debate... more
In the last decades an increasing interest was taken in organic plant and meat produc;ons. While the organic procedures are recognized for the absence and/or low presence of phytochemicals and environmental contaminants, s;ll under debate is their role on other quality a[ributes of the organic products including the healthy proper;es and the technological func;onali;es. Within the SUSORGANIC project, studies to evaluate the impact of technological ac;ons on organically produced fruits and vegetables are carried out in order to define their suitability to be processed and/or to op;mize the technologies to apply in order to improve the quality of the final products. Aim of this study was to evaluate the impact of freezing on quality of organically grown apples. The effect of dipping and vacuum impregnaUon as pre-treatments to improve stability over storage time was explored.
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Role of high temperature on degradative reactions in foods. High temperature technologies applied to foods and applications - Blanching - Pasteurisation - Sterilisation
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In questo modulo verranno brevemente presentati i seguenti argomenti: - Perche trattamenti ad alta temperatura negli alimenti? - Ruolo delle alte temperature sulle reazioni degradative negli alimenti - Tecnologie ad alte temperature... more
In questo modulo verranno brevemente presentati i seguenti argomenti: - Perche trattamenti ad alta temperatura negli alimenti? - Ruolo delle alte temperature sulle reazioni degradative negli alimenti - Tecnologie ad alte temperature applicate agli alimenti e relative applicazioni -- Scottatura -- Pastorizzazione -- Sterilizzazione
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Mayonnaise is an oil-in-water emulsion made with vegetable oil, egg yolk, vinegar, salt and other minor ingredients. Its structural and rheological behaviour is of outstanding importance for the sensory properties and perceived texture as... more
Mayonnaise is an oil-in-water emulsion made with vegetable oil, egg yolk, vinegar, salt and other minor ingredients. Its structural and rheological behaviour is of outstanding importance for the sensory properties and perceived texture as well as for the physical stability. Olive oil, despite its use as seasoning, is increasingly added in formulated and processed foods due to its peculiar sensory, nutritional and functional properties. The aim of this work was thus to study the physical and structural properties of mayonnaises made with extra virgin olive oils (EVOO). To this purpose, different EVOOs were selected according to their phenolic compounds content along with other vegetable oils (peanut, sunflower) taken as reference. Mayonnaises were characterized by colour measurements, back extrusion test, rheological evaluations. Samples produced with EVOO showed the lowest consistency and firmness when compared to sunflower or peanut oils. The elastic and viscous modulus and the los...
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Food quality can be defined as the combination of attributes or characteristics of a product that have significance in determining the degree of acceptability of that product to the consumer.
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In questo capitolo saranno introdotti i principali concetti della qualita alimentare e gli attributi che contribuiscono nel definirla. - Qualita degli alimenti: definizione generale - Proprieta della qualita - Fattori che influiscono... more
In questo capitolo saranno introdotti i principali concetti della qualita alimentare e gli attributi che contribuiscono nel definirla. - Qualita degli alimenti: definizione generale - Proprieta della qualita - Fattori che influiscono sulla qualita degli alimenti - Standard qualitativi degli alimenti
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Meat processing by drying, after salting or fermentation and before a long ripening period, is an ancient and widespread process, used to preserve meat from spoilage. Among the wide variety of dry meat products made in Europe, the most... more
Meat processing by drying, after salting or fermentation and before a long ripening period, is an ancient and widespread process, used to preserve meat from spoilage. Among the wide variety of dry meat products made in Europe, the most famous ones are made from pork (Italian and Spanish dry-cured hams, fermented sausages), but other interesting products are obtained from meat of different species: i.e., the “bresaola”, from bovine, horse, goat, etc. (Paleari et al., 2002). Deer meat and meat products are interesting in this picture, since they include the high degree of consumers’ appreciation for dried products and considering the growing interest for food obtained by natural husbandry and technology...
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Research Interests: Engineering, Psychology, Education, Training, Agriculture, and 3 moreFood Studies, Job Market, and Hygiene
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Research Interests: Chemistry, Food Science, Food Engineering, Browning, Sugar, and 8 moreSucrose, Trehalose, Fructose, Food Sciences, Sorbitol, Elsevier, Maltose, and Isotonic
Saffron, used in cookery as a flavouring and colouring agent, is well-known for its antioxidant and beneficial health properties. In the present work, the effect of saffron addition (0-control, 0.1, 0.2 and 0.4%, w/w) in the formulation... more
Saffron, used in cookery as a flavouring and colouring agent, is well-known for its antioxidant and beneficial health properties. In the present work, the effect of saffron addition (0-control, 0.1, 0.2 and 0.4%, w/w) in the formulation of fresh pasta was evaluated on textural, physical-chemical, and sensory properties of the cooked product. Content and retention of the bioactive molecules of saffron (crocins) were evaluated by HPLC along with the corresponding antioxidant activity of enriched pasta. The presence of saffron significantly influenced textural and physical-chemical properties of pasta. Higher saffron concentrations enhanced the antioxidant activity of pasta with the higher values of crocins in samples enriched with 0.4% saffron extract even after 3 min of cooking (4.23-5.06 mg/g db). Sensory analysis showed an increased acceptability of the saffron enriched pasta for all descriptors selected (visual aspect, colour, aroma, taste, chewiness, hardness, gumminess and overa...
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Stinging nettle (Urtica dioica L.) is a ubiquitous, multi-utility, and under-utilized crop with potential health benefits owing to its nutritional and bioactive components. The objective of the work is to produce powders by drying wild... more
Stinging nettle (Urtica dioica L.) is a ubiquitous, multi-utility, and under-utilized crop with potential health benefits owing to its nutritional and bioactive components. The objective of the work is to produce powders by drying wild stinging nettle leaves as a storable, low-cost functional additive to be used in bakery and ready-to-cook products. Convective drying (CD) and freeze-drying (FD) were applied on unblanched (U) or blanched (B) leaves, which were then milled to nettle powders (NPs). The obtained NPs were evaluated for selected physicochemical (moisture, color), techno-functional (flow indices, hygroscopicity), and phytochemical (pigments, phenols) characteristics as well as mineral contents. Blanching improved mass transfer and reduced the oxidative degradation of pigments during drying, but it caused a loss of total phenols content, antioxidant activity, and potassium content. As for the drying method, CD resulted in better flow properties (i.e., Carr Index and Hausner...
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Water is one of the most critical components in foods and biological systems because it affects several physicochemical properties of these systems with effects on their chemical and enzymatic stability (Bell 2007).
Research Interests: Chemistry and Peroxidase
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Two types of "amaretti" biscuits were produced with different formulations: one containing starch as a structuring agent (VR) and the other modified according to the current Italian legislation (NR) which does not permit the use... more
Two types of "amaretti" biscuits were produced with different formulations: one containing starch as a structuring agent (VR) and the other modified according to the current Italian legislation (NR) which does not permit the use of starch in the "amaretti" formulation. The "amaretti" formulated with the new recipe (NR) showed lower density and hardness than the VR amaretti but not a significantly different friability value. Hydration experiments in sucrose solution (20°C) and on ice-cream (-15°C) were carried out and hydration kinetics and texture changes upon hydration were evaluated. During hydration in sucrose solution, the NR product showed a higher moisture uptake than the VR one and lower hardness and friability values at different hydration levels. When hydration was carried out on ice-cream (at -15°C), the NR product showed a lower friability reduction than the VR one and a not different moisture uptake, but it still showed lower hardness values than the latter at each hydration level. The replacement of starch in biscuits formulation affects the physical and mechanical properties of the products but could permit better performance in terms of friability retention at low moisture content.
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This article has been withdrawn consistent with Elsevier Policy on Article Withdrawal ( http:www.elsevier.com/locate/withdrawalpolicy ). The Publisher apologizes for any inconvenience this may cause.
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This study investigated the use of conventional and innovative extraction methods to produce food-grade hop extracts with high antioxidant capacity and content in bioactive compounds. Conventional extractions (CONV) were performed under... more
This study investigated the use of conventional and innovative extraction methods to produce food-grade hop extracts with high antioxidant capacity and content in bioactive compounds. Conventional extractions (CONV) were performed under dynamic maceration at 25 and 60 °C; innovative extractions were performed using two ultrasound systems, a laboratory bath (US) and a high-power ultrasound bath (HPUS), and a high-pressure industrial process. For CONV, US, and HPUS extractions the effect of the extraction time was also tested. Experimental results showed that extraction method, temperature, and time affect to a different extent the phenolic profile and have a significant effect (p < 0.05) on the total phenolic content, total flavonoid content, antiradical capacity (ABTS), chlorophyll α, and total carotenoids content. Overall, US and CONV 60 °C extractions showed the highest extraction efficiency for almost all the investigated compounds, however, the extraction method and time to b...
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Ferruh Erdogdu, Semih Otles, Paola Pittia, Cristina L.M. Silva and Gerhard Schleining ISEKI_Food4 Team Introduction: e‐learning refers to the use of technology in learning and education. There are several aspects to describe the... more
Ferruh Erdogdu, Semih Otles, Paola Pittia, Cristina L.M. Silva and Gerhard Schleining ISEKI_Food4 Team Introduction: e‐learning refers to the use of technology in learning and education. There are several aspects to describe the intellectual and technical development of e‐learning, and these aspects can be categorized into discrete areas. One of the main objectives of the working packages of the past and ongoing ISEKI_Food projects on `Teaching Materials & Methods` is the preparation of e‐learning modules on different topics of the food science ‐ technology ‐ engineering disciplines.
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ForewordThese guidelines on quality and processing of organic foods have been prepared as part of the Core Organic Plus funded project “SusOrganic - Development of quality standards and optimi-sed processing methods for organic produce”.... more
ForewordThese guidelines on quality and processing of organic foods have been prepared as part of the Core Organic Plus funded project “SusOrganic - Development of quality standards and optimi-sed processing methods for organic produce”. They intend to support actors in the organic food processing sector to simultaneously increase resource efficiency and product quality of their produce by providing deeper insights in raw material, process and product relevant aspects. The main focus of the presented work lies on the preservation of fruits, herbs, vegetables, fish and meat by the means of drying and chilling/freezing. THE AIMS OF THESE GUIDELINES ARE TO PROVIDE THE PROCESSORS WITH: • Drying related aspects • A deeper understanding for naturally occurring heterogeneities in raw materials and their impact on drying characteristics • Information on the impact of pre-treatment and holding time between preparation and drying on the resulting product quality • Information on the impact of...
Omics approaches are recently being applied also in food lipid oxidation, to increase knowledge of oxidation and antioxidation mechanisms. The so-called oxidomics throws a wider spot of light on the complex patterns of reactions taking... more
Omics approaches are recently being applied also in food lipid oxidation, to increase knowledge of oxidation and antioxidation mechanisms. The so-called oxidomics throws a wider spot of light on the complex patterns of reactions taking place in food lipids, especially in dispersed systems. This research aimed to investigate the radical scavenging activity of olive oil phenolic antioxidants (OPAs) in O/W emulsions, as affected by the phase in which they were added. This allowed one to assess whether different behaviors could be expected from antioxidants originally present in phenolic-rich olive oils compared to natural antioxidants added in the water phase during emulsion production. Hydroperoxide decomposition kinetics and the analysis of volatile pattern provided an outline of antioxidation mechanisms. Though being effective in slowing down oxidation when added both in the oil and water phase, OPAs interfered in different ways with oxidation pathways, based on the phase in which t...