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VERONICA D'EUSANIO
Dottorando
Dipartimento di Scienze Chimiche e Geologiche
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Pubblicazioni
2024
- A Continuous Extraction Protocol for the Characterisation of a
Sustainably Produced Natural Indigo Pigment
[Articolo su rivista]
Frignani, Elia; D’Eusanio, Veronica; Grandi, Mauro; Pigani, Laura; Roncaglia, Fabrizio
abstract
2023
- Characterization of Some Stilbenoids Extracted from Two Cultivars of Lambrusco-Vitis vinifera Species: An Opportunity to Valorize Pruning Canes for a More Sustainable Viticulture
[Articolo su rivista]
D'Eusanio, Veronica; Genua, Francesco; Marchetti, Andrea; Morelli, Lorenzo; Tassi, Lorenzo
abstract
Pruning canes from grape vines are valuable byproducts that contain resveratrol and other health-boosting stilbenoids. This study aimed to assess the effect of roasting temperature on the stilbenoid content of vine canes by comparing two Vitis vinifera cultivars, Lambrusco Ancellotta and Salamino. Samples were collected during different phases of the vine plant cycle. One set was collected in September after the grape harvest and was air-dried and analyzed. A second set was obtained during vine pruning in February and evaluated immediately after collection. The main stilbenoid identified in each sample was resveratrol (similar to 100-2500 mg/kg), with significant levels of viniferin (similar to 100-600 mg/kg) and piceatannol (similar to 0-400 mg/kg). Their contents decreased with increasing roasting temperature and residence time on the plant. This study provides valuable insights into the use of vine canes in a novel and efficient manner, which could potentially benefit different industries. One potential use involves the roasted cane chips to accelerate the aging of vinegars and alcoholic beverages. This method is more efficient and cost-effective than traditional aging, which is slow and unfavorable from an industrial perspective. Furthermore, incorporating vine canes into maturation processes reduces viticulture waste and enhances the final products with health-promoting molecules, such as resveratrol.
2023
- Exploring the Mineral Composition of Grapevine Canes for Wood Chip Applications in Alcoholic Beverage Production to Enhance Viticulture Sustainability
[Articolo su rivista]
D'Eusanio, Veronica; Genua, Francesco; Marchetti, Andrea; Morelli, Lorenzo; Tassi, Lorenzo
abstract
2023
- Exploring the potential of peach (Prunus Persica L.) nut-shells as a sustainable alternative to traditional aggregates in lightweight concrete
[Articolo su rivista]
D'Eusanio, Veronica; Anderlini, Biagio; Marchetti, Andres; Pastorelli, Stefano; Roncaglia, Fabrizio; Ughetti, Alberto
abstract
This study investigates the potential application of peach shells as lightweight aggregates in the production of non-structural lightweight concrete (LWC). The recycling and reutilization of agri-food waste presents an opportunity to address the challenges associated with waste disposal and limit the exploitation of natural resources, contributing to sustainable development goals and combatting climate change. The peach shells were subjected to heat treatment at various temperatures (160, 200, and 240 °C) to reduce the hydrophilicity of the cellulose fraction, and their chemical and physical properties were examined in relation to the performance of lightweight concrete, in terms of density, compressive strength and thermal conductivity. Two binding mixtures, one with lime only (mixture “a”) and the other with both lime and cement (mixture “b”), were studied. The experimental results indicated that the prepared lightweight concrete specimens exhibited better performance as the roasting temperature increased, starting from 200 °C. Conversely, specimens prepared with peach shells roasted at 160 °C exhibited a decreased performance compared to those prepared with only air-dried peach shells. Samples prepared with the mixture “a” have better insulating properties and lower density, but lower mechanical resistance. The enhanced properties observed in the lightweight concrete specimens prepared with higher roasting temperatures highlight the potential of utilizing peach shells as an effective and sustainable alternative to traditional lightweight aggregates.
2023
- Rosaceae Nut-Shells as Sustainable Aggregate for Potential Use in Non-Structural Lightweight Concrete
[Articolo su rivista]
D’Eusanio, Veronica; Bertacchini, Lucia; Marchetti, Andrea; Mariani, Mattia; Pastorelli, Stefano; Silvestri, Michele; Tassi, Lorenzo
abstract
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