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VERONICA D'EUSANIO
Dottorando
Dipartimento di Scienze Chimiche e Geologiche
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Pubblicazioni
2023
- Volatile Aroma Compounds of Gavina® Watermelon (Citrullus Lanatus L.) Dietary Fibers to Increase Food Sustainability
[Articolo su rivista]
D'Eusanio, Veronica; Maletti, Laura; Marchetti, Andrea; Roncaglia, Fabrizio; Tassi, Lorenzo
abstract
2023
- Waste By-Product of Grape Seed Oil Production: Chemical Characterization for Use as a Food and Feed Supplement
[Articolo su rivista]
D'Eusanio, Veronica; Malferrari, Daniele; Marchetti, Andrea; Roncaglia, Fabrizio; Tassi, Lorenzo
abstract
2022
- Candying process for enhancing pre-waste watermelon rinds to increase food sustainability
[Articolo su rivista]
Maletti, Laura; D'Eusanio, Veronica; Lancellotti, Lisa; Marchetti, Andrea; Pincelli, Luca; Strani, Lorenzo; Tassi, Lorenzo
abstract
This work describes two alternative laboratory methods ’candying fruit’ methods of fresh mesocarp of Crimson
sweet watermelon, a typical waste and unappetizing material. Our experimental candying process was conducted
by slow osmosis, lasting 24 weeks at room temperature. It was activated with granular sucrose according to our
two alternative laboratory methods, WET and DRY. Fresh watermelon rinds were transformed into candied fruit
with excellent flavor and aromas. The aromatic profile of all the materials was characterized with HS-SPME-GC–
MS technique. The results highlighted some significant differences in the Volatile Organic Compounds fraction,
probably attributable both to the cultivar and to the two candying methods, as verified also by a panel test. The
class of alcohols remains almost constant in all the samples. Terpenoids are highly present in FRESH samples,
while they disappear in DRY candied ones. Acetate esters are absent in FRESH rinds, they reach the maximum
level in WET, and stop at the middle in DRY samples. The trend of the values relating to the class of acids is
opposite: absent in the FRESH aromatic profile, maximum and average for DRY and WET samples, respectively.
2022
- Comparative Analysis of VOCs from Winter Melon Pomace Fibers before and after Bleaching Treatment with H2O2
[Articolo su rivista]
Maletti, Laura; D'Eusanio, Veronica; Durante, Caterina; Marchetti, Andrea; Pincelli, Luca; Tassi, Lorenzo
abstract
In this study, the trend of Volatile Organic Compounds (VOCs) in dietary fiber samples from the winter melon (Cucumis Melo var. Inodorus, Yellow Canary type) were investigated. This foodstuff, obtained as a by-product of agri-food production, has gained increasing attention and is characterized by many bioactive components and a high dietary-fiber content. As regards fiber, it is poorly colored, but it may be whitened by applying a bleaching treatment with H2O2. The result is a fibrous material for specific applications in food manufacturing, for example, as a corrector for some functional and technological properties. This treatment is healthy and safe for consumers and widely applied in industrial food processes. In this study, a method based on headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC-MS) was applied for the characterization of the aromatic profile of the dried raw materials. Furthermore, VOC variation was investigated as function of the bleaching treatment with H2O2. The bleached samples were also analyzed after a long storage period (24 months), to assess their stability over time. As a result, the VOC fraction of the fresh raw fiber showed nine classes of analytes; these were restricted to seven for the bleached fiber at t0 time, and further reduced to four classes at the age of 24 months. Alcohols were the main group detected in the fresh raw sample (33.8 % of the total chromatogram area), with 2,3-butanediol isomers as the main compounds. These analytes decreased with time. An opposite trend was observed for the acids (9.7% at t0), which increased with time and became the most important class in the 24-month aged and bleached sample (57.3%).
2022
- VOCs Analysis of Three Different Cultivars of Watermelon (Citrullus lanatus L.) Whole Dietary Fiber
[Articolo su rivista]
Maletti, Laura; D'Eusanio, Veronica; Durante, Caterina; Marchetti, Andrea; Tassi, Lorenzo
abstract
In this study, the trend of VOCs of dietary fiber samples, coming from three different watermelon cultivars Citrullus lanatus L. (variety Gavina®®, Crimson sweet, and Asahi myiako) was investigated. This foodstuff, obtained as a by-product of residual agri-food production, has gained increasing attention because of its many bioactive components and high dietary fiber content. The result is a fibrous material for specific applications in food manufacturing, such as corrector for some functional and technological properties. In this study, a method based on headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC–MS) was used to characterize the aromatic profiles of the dried raw materials. Therefore, the VOCs of the samples of the three cultivars were investigated. Experimental results have shown that watermelon fibers generate VOCs, which can be grouped into six common classes of analytes. The different distributions of the identified compounds made it possible to effectively differentiate the three cultivars studied based on their peculiar aroma profiles. In particular, Gavina®® fiber is distinguished by the high content of terpenes, Asahi myiako by the presence of aldehydes generated as fatty acid metabolites, and Crimson sweet by the higher content of acetyl esters.
2019
- Valorization of agri-food residues from industrial processes
[Relazione in Atti di Convegno]
Maletti, Laura; D’Eusanio, Veronica; Lancellotti, Lidia; Lancellotti, Lisa; Tassi, Lorenzo
abstract
2019
- Valorization of cucurbitaceae residues from primary agronomic productions
[Relazione in Atti di Convegno]
D’Eusanio, Veronica; Lancellotti, Lidia; Lancellotti, Lisa; Maletti, Laura; Sighinolfi, Simona; Tassi, Lorenzo
abstract