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Francesca MASINO
Ricercatore Universitario
Dipartimento di Scienze della Vita sede ex-Agraria
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Pubblicazioni
2024
- Determination of cholesterol oxidation products in cheese under photo-oxidative stress using QuEChERS and LC–MS
[Articolo su rivista]
De Paola, Eleonora Laura; Montevecchi, Giuseppe; Marega, Milena; Masino, Francesca; Garbini, Davide; Scaramagli, Sonia; Antonelli, Andrea
abstract
The QuEChERS approach was optimized for extracting cholesterol oxidation products in cheese, followed by LC-APCI-MS/MS analysis. Optimization of the method, including evaluations of saponification step, sample weight, and d-SPE purification resulted in good recoveries for each analyte, ensuring a reliable determination of these contaminants in cheese samples. In addition, the method was successfully validated by testing linearity of response, analytical limits (LOD and LLOQ), and precision. Sliced cheese samples wrapped in various packaging materials underwent a challenging test to simulate refrigerated storage conditions under fluorescent light, inducing photo-oxidative stress. The validated QuEChERS method revealed that only seasoned hard cow’s cheese showed an increase in the concentration of 7-ketocholesterol and its chemical precursors, 7β-hydroxycholesterol, and 7α-hydroxycholesterol, reaching levels of 0.45, 0.35, and 0.35 µg g−1, respectively. Conversely, opaque packaging and the use of a double film were found to be effective in preventing the formation of COPs in cheese samples subjected to photo-oxidative stress, such as smoked cheese and melted cheese slices (sottilette). A trade-off must be found between ensuring cheese protection and meeting the consumer’s desire to see the product.
2023
- Seasonal variability of the HO.RE.CA. food leftovers employed as a feeding substrate for black soldier fly (Hermetia illucens L.) larvae and effects on the rearing performance
[Articolo su rivista]
Montevecchi, G.; Macavei, L. I.; Zanelli, E.; Benassi, G.; Pinotti, G.; D'Arco, S.; Buffagni, S.; Masino, F.; Maistrello, L.; Antonelli, A.
abstract
The SCALIBUR project (Horizon, 2020) aimed to explore innovative solutions, including the use of black soldier fly larvae, for the bio-urban waste management. This research work describes the evaluation of the variability in water, proteins, fat, ashes, and carbohydrates present in the HO.RE.CA. food leftovers which were withdrawn from a local canteen over a 12-month period and the relationship with (i) the growth parameters of the larvae, (ii) the percentage of substrate reduction and the percentage of frass separated through the mechanical sieve at the end of the rearing process. HO.RE.CA. food leftovers are overall a suitable feeding substrate for larval rearing. Water contained in the HO.RE.CA. food leftovers was sufficient for larval rearing without resorting to further addition. As for water content, a seasonal trend was not observed, on the contrary, it was proved to be totally random. However, high amount of water (>80%) was correlated with higher larval mortality rate. The larval weight was significantly correlated to the amount of protein (r = 0.80; p ≤ 0.001) present in the substrate, and to a lesser extent to the amount of fat (r = 0.43; p ≤ 0.05). The feed conversion rate and bioconversion rate were both in agreement with literature data. The statistical test did not show any significant correlation between the amount of water contained in the initial fresh HO.RE.CA. food leftovers and the percentage of substrate reduction and the percentage of frass separated through the mechanical sieve at the end of the rearing process.
2023
- Spirulina, A Sustainable Microorganism to Enrich Baked Goods with Precious Nutrients
[Altro]
Montevecchi, G.; Santunione, G.; Masino, F.; Riggio, A.; Salani, L.; Panciroli, P.; Köker, Ö.; Faro, Lo; Licciardello, F.; Sgarbi, E.; Fava, P.; Antonelli, A.
abstract
2022
- Attivitá biostimolante di un idrolizzato proteico fermentato ottenuto da sottoprodotti della pesca Ligure (PROGETTO FISH). I Convegno di Orticoltura e Floricoltura.
[Abstract in Atti di Convegno]
Caser, M; Ertani, A; Benedetti, P; Gervasio, S; Masino, F; Cocchiara, S; Pulvirenti, A; Bertelli, C; Scariot, V; Bertora, C.
abstract
2022
- Effect of foliar fertlizers from fish by-product on growth and development of Lettuce (L. sativa)in green-house conditions
[Poster]
Ben Hassine, M.; Caradonia, F.; Milc, J. A.; Caccialupi, G.; Masino, F.; Pulvirenti, A.; Francia, E.; Antonelli, A.
abstract
In Liguria Region, as in all coastal areas, fish represents a relevant part of human diet due to its high-quality protein content, low fat content, and importance as a source of vitamins and minerals (Prato and Biandolino, 2015). Therefore, in the contest of circular economy, the huge quantity of fish by-product produced could be a resource instead of an environmental issue, thus producing materials with high added value. Such an example are fertilizers or biostimulants obtained from fish by-product that can be used to increase the sustainability of crops cultivation. Under the frame of project “FISH – Fertilizzante Innovativo Suolo e Habitat” (PSR Regione Liguria 2014 – 2020 Misura 16), the effect of foliar fertilizers obtained from fish by-product were evaluated on the growth and development of lettuce (Lactuca sativa L. ‘Summerbel’) in green-house conditions.
2022
- Effects of Fish protein hydrolysate on lettuce growth/development under controlled conditions.
[Abstract in Atti di Convegno]
Mortadha, B. H.; Caradonia, F.; Milc, J. A.; Pulvirenti, A.; Cocchiara, S.; Masino, F.; Antonelli, A.; Francia, Enrico; E., (2022).
abstract
2022
- Enrichment of wheat flour with Spirulina. Evaluation of thermal damage to essential amino acids during bread preparation
[Articolo su rivista]
Montevecchi, Giuseppe; Santunione, Giulia; Licciardello, Fabio; Köker, Ömer; Masino, Francesca; Antonelli, Andrea
abstract
Microalgae and cyanobacteria represent a sustainable and valuable source of essential amino acids and bio-active molecules (e.g. poly-unsaturated fatty acids and antioxidants) which, if added to staple food, could enrich its nutritional profile and the human diet. In this study, two different composite mixtures were obtained by adding different percentages (1% and 2%) of Spirulina powder to “Italian type 1” semi-whole wheat flour (W = 300) after which the chemical, physical, alveographic, and rheological parameters were subsequently analyzed.
Spirulina powder did not cause drastic changes at the rheological level when added up to 2%. Furthermore, the concentration of proteins significantly increased in the samples enriched with 1% Spirulina (3.17%) and 2% Spirulina (5.12%), while at the same time the gluten content decreased by 5.62% and 7.41%, respectively. The total amount of essential amino acids in the samples enriched with 1% and 2% Spirulina (48,209 and 55,286 mgaa/kgDW, respectively), was higher in comparison with 45,433 mgaa/kgDW of the control, and those concentrations were maintained after the baking process. Spirulina powder confirmed the hypothesis of being able to improve the supply of essential amino acids that is lacking in wheat flour. The next steps include an investigation into the sensory and liking characteristics of the product.
2022
- Sensory evaluation and mixture design assessment of coffee-flavored liquor obtained from spent coffee grounds
[Articolo su rivista]
Masino, Francesca; Montevecchi, Giuseppe; Calvini, Rosalba; Foca, Giorgia; Antonelli, Andrea
abstract
Spent coffee grounds are a source of bioactive compounds, including caffeine and other valuable substances, such as volatiles, fats, and alkaloids, which are currently not exploited. In this research, the water content was separated through absolute ethanol extraction yielding a hydroalcoholic solution of volatiles that could be an optimal base for a coffee-flavored liquor. This work was aimed at assessing the potential of coffee-flavored liquor formulations with the use of sensory techniques and mixture design.
Based on a mixture experimental design, a total of 17 coffee-flavored liquors, including replicates, were obtained at lab-scale by adding variable amounts of water, glucose syrup, and caramel to a fixed amount of hydroalcoholic extract flavored with vanillin.
First, a total of 328 consumers were asked to answer a questionnaire about the attributes of an ideal coffeeflavored liquor and their intensity in order to draw an ideal profile from a consumer point of view. Then, judges trained on the attributes of industrially-produced coffee liquors were involved in two descriptive sensory evaluation sessions of the 17 samples. Data analysis pointed to the coffee-flavored liquors with a sensory profile close to the ideal one. They showed
an intense black color (mean score 7) related to a higher caramel concentration in comparison with the other samples. In addition, they scored higher in flavor and body (mean score 7) due to the relative amount of syrup and water. It is noteworthy to mention that the judges regarded these samples as more balanced than the others in terms of alcohol strength, bitterness, and sweetness.
2022
- Tunisian Opuntia ficus-indica fruit peels: biochemical and microbiological characterization and possible applications
[Articolo su rivista]
Bouazizi, Souhir; Montevecchi, Giuseppe; Masino, Francesca; Antonelli, Andrea; Hamdi, Moktar
abstract
In Tunisia, the number of prickly pear seed oil companies is currently increasing. However, a large amount of prickly pear fruit by-products is discarded. A proper utilization of these by-products, in particular of fruit peels, could lead to the obtaining of a new important source of nutraceutical compounds. This investigation was aimed at conducting a phytochemical screening and assessing the antibacterial properties of prickly pear peels cultivar ‘orange’.
These samples were analyzed fresh and oven-dried at 45 °C to develop concepts for applications in the food industry as potential sources of fibers and antimicrobial “green” additives. The proximate compositions of both prickly pear peels were determined along with total phenolic compounds, carotenoids, and antioxidant activity. Free phenolic compounds were determined using liquid chromatography coupled with mass spectrometry. Furthermore, the antibacterial effectiveness of the prickly pear peel extracts was tested against selected foodborne pathogens.
The highest concentrations of dietary fiber (22.7 g/100 g d.m.) and carotenoids 10.90 mg/100 g d.m. were observed in oven-dried prickly pear peels, which also showed the highest inhibition of the DPPH radicals. The antibacterial activities showed a relevant growth inhibition against Bacillus cereus and a partial inhibition against Staphylococcus aureus. Prickly pear peel is a neglected nutritional and antibacterial source which should be widely valued as food additives.
2022
- Un nuovo biostimolante dai sottoprodotti della filiera ittica
[Articolo su rivista]
Caser, M; Masino, F; Gervasio, S; Fassio, F; Ben Hassine, M; Benedetti, P; Caradonia, F; Cocchiara, S; Milc, J. A.; Caccialupi, G; Pulvirenti, A; Antonelli, A; Torri, L; Cevasco, R; Rovera, F; Scariot, V; Francia, E; Bertora, C; Ertani, A; Bertelli, C.
abstract
I sottoprodotti della pesca contengono proteine, grassi e amminoacidi, rendendoli così ottimi
candidati per la produzione di biostimolanti. Il progetto FiSH (Fertilizzante idrolizzato Suolo e
Habitat), al quale collaborano sei aziende agricole liguri, ha come obiettivo lo studio di un
idrolizzato proteico fermentato derivato da scarti del pescato sulla crescita, resa e qualità di diverse
colture floricole e orticole (Ranunculus asiaticus, Anemone x hybrida ‘Mistral Blu’, Solanum
tuberosum ‘Quarantina’, Ocimum basilicum, Cucurbita pepo ‘Trombetta d’Albenga’, Allium
sativum e Allium cepa). Durante il primo anno di progetto (2020-2021) sono stati testati in campo
quattro concentrazioni (0,3 ml/L, 0,5 ml/L, 1 ml/L e 2 ml/L) del prototipo Fish n.7 in applicazione
fogliare. Su patata è stata prevista anche un’applicazione su tubero preimpianto e valutato l’attacco
di peronospora (Phytophthora infestans). I risultati ottenuti hanno evidenziato un’ampia variabilità
di risposta. Tra le sei varietà di ranuncolo, ‘Elengance bianco’ ha mostrato una tendenza a produrre
piante più rigogliose e fiori più grandi in risposta alla dose più elevata di Fish n.7, mentre la dose
0,5 ml/L ha indotto un maggiore sviluppo vegetativo e maggior produzione di rizomi nella varietà
‘Venere’. Su patata i risultati suggeriscono di evitare l’immersione del tubero, di mantenere i
trattamenti rameici e di utilizzare concentrazioni < 1 ml/L. Su basilico e zucchina è stata osservata
una maggiore produzione di biomassa nelle piante trattate alla concentrazione 2 ml/L. Nessun
effetto è emerso in anemone, cipolla e aglio anche se, i dati delle ultime due specie sembrano
indicare un beneficio fornito dalla dose 1 ml/L. Sulla base dei risultati, sono in corso valutazioni
con otto nuovi prodotti.
2021
- Biodiesel properties of Neochloris oleoabundans grown in sludge waste
[Articolo su rivista]
Altunoz, M.; Montevecchi, G.; Masino, F.; Zanasi, L.; Antonelli, A.
abstract
Within the bioremediation framework, this study was aimed at finding out the optimal amount of sludge waste consumption and microalgal growth conditions of Neochloris oleoabundans in order to reach a significant fat production and chemical transformation of microalgal lipids into biodiesel. The effects of the lipid extraction methods – using ionic liquids and chloroform – on the total amount of fat, the individual fatty acid concentrations, and the biodiesel properties were assessed and compared to the EN 14214 and ASTM D6751−02 biodiesel standards. The microalgae strains grown in the optimized sludge waste medium with a dilution of 0.65 g/L wet sludge, and extracted by ionic liquid:chloroform mixed solvent, resulted being the most significant strains to obtain the highest quality of biodiesel with a density of 0.887 g cm−3, kinematic viscosity of 4.7 mm2 s−1, higher heating value of 40.21 MJ kg−1, iodine value of 107.3 g I2 100 g−1 fat, and cetane number of 50.
2021
- Black soldier fly (Hermetia illucens) larvae processing as a strategy for solid waste reduction
[Relazione in Atti di Convegno]
Montevecchi, Giuseppe; Macavei, LAURA IOANA; Masino, Francesca; D'Arco, Sara; Cancelli, Umberto; Gammaitoni, Marco; Marchesini, Tommaso; Maistrello, Lara; Antonelli, Andrea
abstract
2021
- Composition and applications of fractions discharged from a distillation plant for neutral ethanol production
[Articolo su rivista]
Montevecchi, G.; Cancelli, U.; Masino, F.; Antonelli, A.
abstract
The composition of the different fractions constituting a distillation plant for neutral ethanol production was analysed. Not only the fractions that are usually discarded from the plant (heads and fusel oils) were studied but also the ones that usually circulate within the plant, passing from one column to another, which are normally impossible to reach. It was thus possible to follow the path of each component inside the plant in order to observe where it accumulates and where is disposed of. The potential exploitation of these by-products and of the chemicals involved in the processing of neutral ethanol were taken into consideration and new approaches for their use, such as in fuel cell technology, were proposed.
2021
- Effect of Kaolin/Defoliation Combined with Dry Ice on Lambrusco Red Wine Production to Constrain the Effects of Climate Change
[Articolo su rivista]
Montevecchi, G.; Masino, F.; Versari, A.; Ricci, A.; Nigro, G.; Antonelli, A.
abstract
Since viticulture is considerably affected by climate change, there is an imperative need to foster research to new strategies in order to constrain these critical effects on the composition of berries and the quality of wines.
A multi-strategy approach composed of (i) kaolin application on foliage, (ii) late tree defoliation, and (iii) cryomaceration of grapes with dry ice, was evaluated in the production of Lambrusco Salamino wines. Physical, chemical, and sensory analyses were carried out on the sample set, including control wines.
In general, cryomaceration with dry ice proved to be a winning choice to lower alcoholic strength (roughly 5%). In addition, the wines showed an increase of anthocyanins’ content by approximately 17%, while catechins, flavanols, and hydroxycinnamic acids’ contents decreased. Consistently with the increase in the anthocyanins’ content, an increase in colour indices and the sensory colour intensity scores were observed. As for the aromatic profile, 2-phenylethanol showed an increase by approximately 18% in treated wines, while in parallel a lower content of C6-alcohols and volatile fatty acids was highlighted.
The multiple adaptation strategies put in place in the present study showed an alternative way to mitigate the severe effects of climate change on wine production, and face changing consumer demands.
2021
- Effect of Time and Temperature on Physicochemical and Microbiological Properties of Sous Vide Chicken Breast Fillets
[Articolo su rivista]
Haghighi, Hossein; Belmonte, Anna Maria; Masino, Francesca; Minelli, Giovanna; Lo Fiego, Domenico Pietro; Pulvirenti, Andrea
abstract
Temperature and time are two critical parameters in sous vide cooking which directly affect
eating quality characteristics and food safety. This study aimed to evaluate physicochemical and
microbiological properties of sous vide chicken breast fillets cooked at twelve different combinations
of temperature (60, 70, and 80 C) and time (60, 90, 120, and 150 min). The results showed that
cooking temperature played a major role in the moisture content, cooking loss, pH, a* color value,
shear force, and thiobarbituric acid reactive substances (TBARS). Increasing cooking temperature
caused an increase in cooking loss, lipid oxidation, TBARS, and pH, while moisture content was
reduced (p < 0.05). Cooking time played a minor role and only moisture content, cooking loss, and a*
color value were affected by this parameter (p < 0.05). Total mesophilic aerobic bacteria, Psychrotrophic
bacteria, and Enterobacteriaceae were not detected during 21 days of storage at 4 C. Cooking at 60 C
for 60 min showed the optimum combination of temperature and time for sous vide cooked chicken
breast fillets. The result of this study could be interesting for catering, restaurants, ready-to-eat
industries, and homes to select the optimum combination of temperature and time for improving the
eating quality characteristics and ensuring microbiological safety.
2021
- Electrostatic separation of grape stalk powder obtained from grape-wine chain waste
[Poster]
Cancelli, Umberto; Rouau, Xavier; Montevecchi, Giuseppe; Masino, Francesca; Mayer, Claire; Antonelli, Andrea
abstract
2021
- Fortification of wheat flour with black soldier fly prepupae. Evaluation of technological and nutritional parameters of the intermediate doughs and final baked products
[Articolo su rivista]
Montevecchi, Giuseppe; Licciardello, Fabio; Masino, Francesca; Miron, Lucian T.; Antonelli, Andrea
abstract
Bread wheat flour presents specific nutrient deficiencies, such as some essential amino acids and this drawback could be tackled by adding ingredients that contain them in high amounts. Therefore, this study aims at developing new types of flours as well as at analysing enriched flours and baked derived products, which combine the compositional and sensory characteristics of wheat bread with some peculiar nutritional properties of black soldier fly prepupae (Hermetia illucens). These composite flours were obtained by mixing “Italian type 1” semi-whole wheat flour (W = 300) with flour obtained from prepupae of black soldier fly (20 g and 40 g/1 kg composite flour). Chemical, physical, and rheological analyses were carried out for each of the flour mixtures. Moisture, ash, gluten, total protein content, falling number, strength, tenacity, extensibility, amino acid profile of doughs and breads were analysed as well. An increase in the content of essential amino acids in doughs and baked products was obtained and also led to an improvement in bread texture.
2021
- Functionalization and use of grape stalks as poly(butylene succinate) (PBS) reinforcing fillers
[Articolo su rivista]
Nanni, Alessandro; Cancelli, Umberto; Montevecchi, Giuseppe; Masino, Francesca; Messori, Massimo; Antonelli, Andrea
abstract
Grape stalks are a lignocellulosic biomass, which is a very complex material, whose easy and profitable fractionation to obtain its basic components is still not available. Therefore, alternative ways to try and make use of grape stalks are currently being explored.
In the present study, the possible use of dried and milled grape stalks as filler in bio-composites was assessed using polybutylene succinate as a basic polymer. The tensile specimens produced using 10% grape stalk powder as it is and functionalized through pre-extrusion acetylation and silylation, and silylation in situ were characterized for their structural, mechanical, thermal, morphological, and color properties. The bio-composites showed to be stiffer than the control polymer, with an increase of Young’s modulus from 616 MPa to 732 MPa in the specimens obtained with acetylated grape stalk powder.
This led to a potentially new method to valorize by-products of the wine industry such as grape stalks in order to recover raw materials which could prove useful in the biomaterials and bio-composites sector.
2021
- Grape-wine chain biowaste tested as filler for biodegradable composites
[Poster]
Cancelli, Umberto; Nanni, Alessandro; Montevecchi, Giuseppe; Masino, Francesca; Messori, Massimo; Antonelli, Andrea
abstract
2021
- Partitioning of trace elements in the tissues of Mediterranean mussels (Mytilus galloprovincialis) sampled from industrial sites along the Algerian coast
[Articolo su rivista]
Abderrahmani, K.; Boulahdid, M.; Bendou, N.; Guenachi, B.; Hacene, O. R.; Masino, F.; Montevecchi, G.
abstract
This research was aimed at evaluating the seasonal partitioning of Zn, Se, As, Cu, and Co in the tissues of Mytilus galloprovincialis sampled at two industrial sites along the Algerian coast. Adult mussels were seasonally collected from two sites over the course of a whole year. The gills, digestive glands, gonads, and remaining soft tissues were analyzed through ICP-MS. The observations led to identifying metals ranges (μg g−1Dry Weight) of 67.17–395.51 (Zn), 2.18–12.74 (Se), 7.81–28.61 (As), 3.32–155.91 (Cu), and 0.10–3.59 (Co) in the various tissues. The highest concentrations were found in the digestive glands and gills as compared to the gonads and remaining soft tissues. Distinct patterns of metals partitioning were found: indeed, As and Co concentrations were higher in the digestive glands, while Se and Zn concentrations were higher in the gills. Many of the mussels samples resulted contaminated, therefore potentially posing a considerable health risk to consumers.
2021
- Peel of prickly pear (Opuntia ficus-indica) fruit as an innovative ingredient for processed food
[Poster]
Bouazizi, Souhir; Montevecchi, Giuseppe; Masino, Francesca; Antonelli, Andrea; Hamdi, Moktar
abstract
2021
- Protein films from black soldier fly (Hermetia illucens, Diptera: Stratiomyidae) prepupae: effect of protein solubility and mild cross‐linking
[Articolo su rivista]
Nuvoli, Daniele; Montevecchi, Giuseppe; Lovato, Francesca; Masino, Francesca; Van Der Borght, Mik; Messori, Massimo; Antonelli, Andrea
abstract
BACKGROUND
The present work evaluated the performances of protein‐based bioplastics obtained from black soldier fly prepupae (Hermetia illucens). Protein films were synthesized by film casting, both using the whole proteins and their soluble fraction at pH = 10. The effects of glycerol as a plasticizer and of citric acid as a mild cross‐linker onto film properties were also evaluated.
RESULTS
Films obtained using the soluble protein fraction resulted the strongest, as well as the most homogeneous, and transparent ones. Protein mild cross‐linking improved their tensile properties, especially in films obtained with the whole protein fraction. Non‐cross‐linked samples had a high affinity with water while cross‐linking almost eliminated the ability of films to absorb water. All protein‐based films proved to be an effective barrier to red‐light (T% < 2).
CONCLUSION
Bioplastics derived from black soldier fly prepupae may find applications in the agricultural sector (biodegradable pots, mulching films, utensils) and deserve to be tested for food and non‐food packaging.
2021
- Spent coffee ground tested as filler for biodegradable composites
[Poster]
Masino, Francesca; Nanni, Alessandro; Montevecchi, Giuseppe; Mezzadri, Giada; Messori, Massimo; Antonelli, Andrea
abstract
2020
- Black soldier fly (Hermetia illucens L.): effect on the fat integrity using different approaches to the killing of the prepupae
[Articolo su rivista]
Montevecchi, Giuseppe; Zanasi, Luca; Masino, Francesca; Maistrello, Lara; Antonelli, Andrea
abstract
The increase of waste, due to the rise of the world population, renders the use of the black soldier fly (BSF; Hermetia illucens) as agri-food leftover biotransformer very attractive. Indeed, feeding on these substrates, BSF is capable of transforming them into valuable fat, proteins, and chitin. The present study is aimed at evaluating different approaches to the killing of the prepupae in order to assess which is associated with the lowest production of artefacts, notably free fatty acids. Folch extraction method, via an Ultra-Turrax homogeniser, was selected to isolate and analyse prepupal fat. The same method was also applied for a direct grinding method to kill black soldier fly prepupae. The integrity of fat originated from this direct grinding approach to the killing was compared in terms of fatty acid profile with the samples obtained with two other killing procedures, i.e. freezing and blanching. Direct grinding proved to be a better preservative of fat integrity in terms of lowest amount of free fatty acids (about 2.5%) in comparison with freezing (about 15%), but also with blanching (about 10%). Furthermore, the direct grinding is a killing strategy that reduces energetic demand and process time and helps lower analytical costs.
2020
- Grape stalk: a first attempt to disentangle its fibres via electrostatic separation
[Articolo su rivista]
Cancelli, Umberto; Montevecchi, Giuseppe; Masino, Francesca; Mayer-Laigle, Claire; Rouau, Xavier; Antonelli, Andrea
abstract
The aim of the study was to assess the effectiveness of the electrostatic separation on fractionation and deconstruction of the grape stalks lignocellulosic biomass. After the measurements of their physical properties, the eight fractions obtained were extracted with hot water and then with hot 2% sulphuric acid.
In aqueous extracts, the concentrations of glucose and fructose of samples collected in the jars under the positive electrode were as high as 13.5 and 11.6 g/100 g d.w., respectively. As for acid hydrolysis, the concentration of furfural and HMF were 1996–2600 and 144–291 mg/kg d.w., respectively.
The results showed the opportunity of using grape stalks as a source of fermentable sugars, as well as a potential source of furanic compounds. This technique can represent a new and affordable method of lignocellulosic biomass pre-treatment which can easily be integrated into a biorefinery to favour partial fractionation and better exposure of the fractions to a subsequent enzymatic or chemical attack.
2020
- Improvement of unpleasant odours released by HO.RE.CA. leftovers used as a feeding substrate for black soldier fly (Hermetiaillucens, Stratiomyidae) rearing
[Poster]
Montevecchi, G.; Macavei, L. I.; Gammaitoni, M.; D’Arco, S.; Masino, F.; Maistrello, L.; Antonelli, A
abstract
2020
- Indagine sugli effetti della presenza di Halyomorpha halys nel processo di vinificazione delle varietà Pinot Grigio, Ribolla Gialla e Merlot coltivate in Friuli Venezia Giulia
[Abstract in Atti di Convegno]
Benvenuto, L.; Malossini, G.; Bernardinelli, I.; Colussi, G.; Masino, F.; Antonelli, A.; Anaclerio, F.; De, Candido
abstract
2020
- Lipid profile and growth of black soldier flies (Hermetia illucens, Stratiomyidae) reared on by‐products from different food chains
[Articolo su rivista]
HADJ SAADOUN, Jasmine; Montevecchi, Giuseppe; Zanasi, Luca; Bortolini, Sara; Macavei, LAURA IOANA; Masino, Francesca; Maistrello, Lara; Antonelli, Andrea
abstract
BACKGROUND
The total amount of bio‐waste produced annually in the EU by the food and beverage chains is estimated at 37 Mtons. The possibility to use insects for the valorization of by‐products from these value chains may represent a sustainable solution. This study aims at investigating the by‐products obtained from different food chains for the rearing of black soldier fly prepupae to evaluate lipid content and profile and outline its possible applications.
The substrates used in this experiment were: (i) industrial by‐products (brewery spent grains, cow's milk whey, grape stalks, and tomato peels and seeds) and (ii) by‐products from retailers (bread dough, fish scraps, and spent coffee ground). Fat extracted from prepupae using an adjusted Folch method was utilized for total lipid content and fatty acids profile.
RESULTS
Best larval performances were obtained from beer (0.22 gweight per prepupa), tomato (0.19 gweight per prepupa), and cheese (0.14 gweight per prepupa) food‐chain by‐products. The extremely different composition of the substrate was reflected in the differentiated lipid profile of black soldier fly prepupae and in a range of ratios between unsaturated and saturated fatty acids comprised from 0.37 for cow's milk way to 1.34 for tomato peels and seeds.
CONCLUSION
The high content and type of lipids, together with the proteins, and chitin extracted from prepupae are high‐value bio‐based products that could be used in the feed/food industry or for the development of innovative biomaterials, such as biodiesel. These results suggest that food chain by‐products are the best candidate for insect‐bioconversion purposes.
2020
- Sottoprodotti agroalimentari valorizzati con le mosche soldato
[Articolo su rivista]
Maistrello, L.; Macavei, L. I.; Antonelli, A.; Montevecchi, G.; Masino, F.; Barbi, S.; Montorsi, M.; Pini, M.; Ferrari, A. M.; Caligiani, A.; Sforza, S.; Pasotti, P.; Amadori, D.; Altamura, V.; Tommasini M., G
abstract
Le strategie di gestione degli scarti alimentari si sono finora concentrate principalmente sulla riduzione dei rifiuti, tuttavia la ricerca di nuove forme di valorizzazione rappresenta un’alternativa concreta che apre nuovi scenari di mercato. La capacità di alcune specie di insetti di utilizzare un’ampia gamma di substrati organici comunemente considerati come sottoprodotti e rifiuti, rappresenta una delle soluzioni più promettenti per attuare il principio fondante dell’economia circolare. Tra questi vi è la “mosca soldato nera” (Hermetia illucens, Diptera: Stratiomyidae), una mosca non infestante (gli adulti vivono pochi giorni, non si nutrono e non trasmettono patogeni), le cui larve sono in grado di svilupparsi su un’ampia varietà di substrati organici ad elevato contenuto di umidità.
Per sfruttare le potenzialità delle mosche soldato nel ricavare nutrienti ad alto valore energetico utilizzabili sia in ambito alimentare/mangimistico, sia come combustibili, sia come ammendanti per l’agricoltura è stato creato, nel solco dei Gruppi Operativi per l’Innovazione (GOI) del partenariato PEI AGRI, il progetto BIOECO-FLIES, un gruppo di ricerca coordinato da CRPV (Centro Ricerche Produzioni Vegetali) e finanziato dalla Regione Emilia Romagna (PSR 2014-2020 Mis. 16.01 Focus Area 5C), che vede coinvolti diversi enti di ricerca pubblici e privati: Università di Modena e Reggio Emilia (UNIMORE), Università di Parma (UNIPR) e la società Astra Innovazione e Sviluppo. Partendo dai sottoprodotti della lavorazione di prodotti ortofrutticoli e olivicoli forniti dalle imprese agricole del GOI quali Consorzio Agribologna, C.A.B. Cooperativa agricola Brisighellese, Conserve Italia, ed altre aziende agricole del territorio Emiliano-Romagnolo, il progetto ha ottimizzato le caratteristiche quali-quantitative delle mosche soldato allevate in relazione alla stagionalità dei sottoprodotti; inoltre, sono stati valutati i processi estrattivi applicabili per ottenere una separazione efficiente delle frazioni, le possibilità di impiego di tali frazioni, e la sostenibilità ambientale ed economica dell’intero processo
2020
- Sustainable innovation: sensory study of coffee-flavoured liqueur from spent coffee grounds
[Poster]
Masino, F.; Montevecchi, G.; Calvini, R.; Foca, G.; Antonelli, A.
abstract
2019
- A study on acetification process to produce olive vinegar from oil mill wastewaters
[Articolo su rivista]
De Leonardis, A.; Masino, F.; Macciola, V.; Montevecchi, G.; Antonelli, A.; Marconi, E.
abstract
Abstract
In this study, two different acetification procedures to produce olive vinegar (OV) from oil mill wastewaters (OMW) were assayed. Specifically, (i) alcoholic-acetous double fermentation, with addition of Saccharomyces cerevisiae starter was compared with (ii) spontaneous acetification, without addition of any starter. Within few days from their production, the OMWs were diluted with distilled water (40:60, v/v) and supplemented with sucrose (100 g L-1) and yeast nutrients (0.5 g L-1). Both the procedures gave a satisfactory acidification, leaving a final acetic acid concentration of around 4% on average. Significant amount of residual sugars, especially fructose, was found in the OVs by spontaneous acetification. Therefore, in relation to the consumed sugars, spontaneous acetification has been more performant in terms of acetic acid formation; in addition, the acetogenesis appeared to occur bypassing the alcoholic fermentation. Finally, both spontaneous and starter-driven OVs were permanently clear, with a vinous red colour and without any abnormal smell.
2019
- Advanced characterization technique for wine
[Poster]
Setti, Leonardo; Minguillón, Cristina; Montevecchi, Giuseppe; Masino, Francesca; Bertelli, Davide; Antonelli, Andrea
abstract
2019
- Apparato e metodo per depurare un prodotto gassoso derivante dalla gassificazione di biomassa, brevetto n. 102017000082284
[Brevetto]
Allesina, Giulio; Pedrazzi, Simone; ALTUNOZ HATIPOGLU, Meltem; Arru, Laura; Antonelli, Andrea; Montevecchi, Giuseppe; Masino, Francesca; Tartarini, Paolo
abstract
L’invenzione riguarda un apparato e un metodo per depurare, in particolare filtrare, un prodotto gassoso derivante dalla gassificazione di una biomassa, ad esempio una biomassa legnosa.
2019
- Approccio multidisciplinare per contenere la cimice asiatica.
[Articolo su rivista]
Tommasini, M. G.; Maistrello, L.; Vaccari, G.; Nannini, R.; Bortolotti, P.; Caruso, S.; Casoli, L.; Vergnani, S.; Preti, M.; Montanari, M.; Landi, M.; Simoni, M.; Costi, E.; Di Bella, E.; Bulgarini, G.; Masino, F.; Antonelli, A.
abstract
2019
- Black soldier fly (Hermetia illucens): state of the art on lipid integrity and fatty acids profile of prepupae reared on leftovers from different food chains
[Relazione in Atti di Convegno]
Montevecchi, Giuseppe; Masino, Francesca; HADJ SAADOUN, Jasmine; Macavei, LAURA IOANA; Zanasi, Luca; Lovato, Francesca; Bortolini, Sara; Maistrello, Lara; Antonelli, Andrea
abstract
2019
- By-product Valorisation and Innovation Sustainable in the Agri-Food supply chain: Laboratory Researches.
[Altro]
Masino, F.; Montevecchi, G.; Antonelli, A.; De Leonardis, A.
abstract
There is great political and social pressure to reduce the pollution arising from food industrial activities who is heading the entire food area in a perspective of circular economy where food waste are recovered, recycled, requalificated and so converted from waste to resource. Among our laboratory research, two cases study of waste recycle were considerated, oil mill wastewater (OMW), and of spent coffee ground. Olive oil processing generates a large content of OMW, rich in inorganic compound, acids, sugars, phenols, raising several environmental issues. An olive vinegar was obtained in laboratory from the OMW and showed a high potential as functional food with good content of hydroxytyrosol and mineral compounds. Also a study of OMW acetification process in order to establish the best method to its preparation (alcoholic-acetous fermentation with yeast inoculum and the spontaneous acetification) was carried out. Both the methods have produced an acetic acid content around 4% (w/v) but spontaneous acetification has been more performant in relation to consumed sugars. In addition, this procedure given an irrelevant alcohol content and this suggests the acetogenesis was occurred bypassing the alcoholic fermentation. The spent coffee ground, usually discarded as organic waste, has still water, lipids (high concentrations of C16:0, C18:0 and C18:2), some aminoacids and volatile compounds (coffee aroma’s main compounds). This made it possible to development of a recovery system that allowed extracting simultaneously the fat fraction and volatile compounds using organic solvents and separating them from the solid residue. For each phase, new uses and formulations have been devised, including a coffee alcoholic drink from the hydro alcoholic extract, ingredients in the food sector or production of biogas from lipid fraction. Finally the solid residue defatted and dried was used for biopolymers formulation obtaining a biodegradable plastic.
2019
- Changes in quality parameters, Proline, BetalainsandColor during different thermal processes of Cactus pear (Opuntia ficusindica) juices.
[Abstract in Atti di Convegno]
Bouazizi, S.; Montevecchi, G.; Masino, F.; Hamdi, M.
abstract
The present study aimed to evaluate some quality parameters like glucose, fructose, HMF and proline contents, betalains and colour retentions of Orange cactus pear juice during different processes of concentration. Juice concentrates were produced by conventional juice cooking at 90°C, 80°C and by rotary evaporation at laboratory scale at 45°C and compared to products obtained at a traditional factory of prickly pear jam (“ROB”), respectively. The resulting products were characterized in terms of colour, browning index and selected quality parameters. In addition to betalains and proline quantifications, proline-betaxanthin ratio was determined. Results shows that fresh prickly pear juice was initially rich in glucose, fructose and proline fulfilling the prerequisites for non-enzymatic browning during processing. However, browning of concentrated juice samples was negligible even after which was attributed to the predominance of proline exhibiting. Interestingly, absorbance indices at 420 nm only increased for cooked samples at 90°C, whereas a slight increment were observed for 80°C cooked and concentrated samples, respectively. Unexpectedly no HMF formation were found after concentration by rotary evaporation.
2019
- First approach to manage the invasive Halyomorpha halys in Italy: a three-year project.
[Poster]
Tommasini, M. G.; Maistrello, L.; Masino, F.; Antonelli, A.; Bortolotti, P. P.; Nannini, R.; Caruso, S.; Vaccari, G.; Casoli, L.; Preti4, Mi.; Montanari, M.; Landi, M.; Simoni, M.; Vergnani, S.
abstract
Soon after the first detection in Italy of the invasive Halyomorpha halys (Stål), commonly named Brown Marmorated Stink Bug (BMSB), high losses were reported in Emilia Romagna region on fruit orchards, with up to 60% fruit damaged in integrated crop production and over 90% in organic management (Maistrello et al., 2017). Emilia Romagna is a region with very intensive fruit production with over 56,164 hectares of fruit crops and 53,456 hectares of grapevine (ISTAT 2017) and BMSB created high concern in the whole agriculture sector.
The fast spread and damage levels caused by BMSB forced farmers to increase broad-spectrum insecticide treatments, disrupting the Integrated Pest Management (IPM) strategies previously applied on pome fruits, that included mating disruption and use of microbiological products (e.g. CpGV). To face this serious threat, farmers, technicians and researchers of public and private structures have started in 2016 a three-year project to identify new approaches to manage this pest. This project, called “HALYS”, encompasses a series of activities that included: surveys on BMSB biology and monitoring techniques, agro-ecological studies, the biocontrol potential of native antagonists, evaluation on the use of physical barriers and on chemical products authorized in Italy. In particular, the project aimed to identify both prompt effective solutions as well as more environmental low impact solutions to control the BMSB infestations.
2019
- Occhio e lingua elettronici ci dicono se l’uva è matura
[Articolo su rivista]
Foca, G.; Calvini, R.; Orlandi, G.; Pigani, L.; Masino, F.; Ulrici, A.
abstract
2018
- Aromatic Characterisation of Malvasia Odorosissima Grapevines and Comparison with Malvasia di Candia Aromatica
[Articolo su rivista]
VASILE SIMONE, Giuseppe; Montevecchi, Giuseppe; Masino, Francesca; Imazio, Serena Anna; Bignami, Cristina; Antonelli, Andrea
abstract
Malvasia odorosissima is an aromatic grapevine (Vitis vinifera L., 1753) variety that is often confused with Malvasia di Candia aromatica (Vitis vinifera L., 1753), despite the genetic information now available on the pedigree and genetic relationships linking the two varieties. In an effort to offer a contribution to fill this gap, also from an aromatic point of view, free and glycosylated aroma compounds were determined using the SPE extraction method, followed by GC-MS analysis in two consecutive vintages. The results have for the first time provided the aromatic characterisation of Malvasia odorosissima. Geraniol and its derivatives were the most abundant set of volatiles. In contrast to Malvasia di Candia aromatica and the other aromatic varieties, Malvasia odorosissima showed a very small amount of glycosylated volatiles, thus expressing its aromatic potential almost completely. The abundance of free terpenoids in the aromatic profile of Malvasia odorosissima, even higher than in Malvasia di Candia aromatica, is a main feature for the oenological exploitation of this variety, which is on the brink of extinction. In addition, the presence of rose oxides, found solely in Malvasia odorosissima, renders its aromatic profile more similar to that of White Muscat. This result is consistent with the parent-offspring relationship linking the two varieties that was recently ascertained.
2018
- Aromatic profile of Malvasia odorosissima and Malvasia di Candia aromatica grapevines used for white sparkling wines
[Relazione in Atti di Convegno]
Montevecchi, Giuseppe; Masino, Francesca; VASILE SIMONE, Giuseppe; Bignami, Cristina; Antonelli, Andrea
abstract
Aromatic and anthocyanin characterisation of local grape cultivars was carried out under a project funded by AGER (2010-2104), called “An Italian Vitis database with multidisciplinary approach for exploitation and valorisation of the regional genotypes”, as implementation of the Italian Vitis Database platform (www.vitisdb.it).
Malvasia odorosissima (MO) and Malvasia di Candia aromatica (MC) are both aromatic white grapes [Vitis vinifera L., 1753]. Genetic information is now available on the pedigree and genetic relationships linking the two varieties. MC is widely cultivated in the provinces of Piacenza, Parma and Reggio Emilia, as well as in Oltrepò Pavese (Northern Italy) and broadly used for manufacturing sweet and dry, sparkling, semi-sparkling, and still white wines. Conversely, MO is almost unknown, even though historical records and local tradition attest its oenological potential. Known at least since the XIX century in Emilia Romagna, MO is currently on the brink of extinction and it has often been replaced in the vineyards by the higher yielding MC. The increasing interest in Malvasia wines on the international market opens good perspective for the re-proposal of underexploited Malvasia cultivars for the oenological products diversification. The supposed richness of the aromatic profile of MO is an important feature for its oenological exploitation. The aim of this study is to define the peculiarities of the aromatic profile of MO in comparison with MC.
Results provided the aromatic characterization of MO for the first time. Free and glycosylated aroma compounds of samples of the two varieties harvested during two consecutive vintages were determined by solid phase extraction (SPE) followed by GC-MS analysis. Geraniol and its derivatives were the most abundant set of volatiles. Conversely to MC and other aromatic varieties, MO showed a small amount of glycosylated volatiles, thus almost completely expressing its aromatic potential. The abundance of free terpenoids in the aromatic profile of MO, in even higher levels than in MC, is a major feature for the oenological exploitation of its grapes. Moreover, MO solely presented some peculiar volatiles, the rose oxides. These compounds bring the MO near to the White Muscat, consistently with the parent-offspring relationship recently ascertained between these two varieties.
2018
- CIMICE ASIATICA, IN VIGNETO. vero o falso problema?
[Articolo su rivista]
Tommasini, M. G.; Nannini, R.; Bortolotti, P. P.; Casoli, L.; Montevecchi, G.; Masino, F.; Antonelli, A.; Simoni, M.; Preti, M.
abstract
Halyomorpha halys (Stål, 1855 Heteroptera Pentatomidae), nota anche come cimice asiatica per la sua origine, è caratterizzata da una notevole polifagia e dalla frequentazione di numerose piante, sia coltivate che spontanee. Sin dal suo ritrovamento in Italia e precisamente nel Modenese nel 2012, sono stati svolti monitoraggi su diverse colture fra cui la vite per studiarne la distribuzione sul territorio, individuando nel settore frutticolo la realtà più colpita e sensibile, su cui si sono concentrate rapidamente le maggiori attenzioni. Un contesto altrettanto importante è però quello viticolo, dove, fin da subito, si sono temuti danni diretti alla produzione e riflessi negativi in fase di vinificazione.
A seguito dell’importanza socio-economica e fitosanitaria che questo nuovo fitomizo ha da subito evidenziato nel settore agricolo Emiliano Romagnolo, al fine di individuare soluzioni applicative per il contenimento delle infestazioni di cimice asiatica e valutarne le possibili ripercussioni sulla qualità dei vini prodotti da uve in vigneti infestati dall’insetto, è stato attivato nel 2016 un Gruppo Operativo con un progetto dal titolo “HALYS”, finanziato dalla regione Emilia Romagna nell’ambito del PSR 2014-2020 (Op. 16.1.01 - GO PEI-Agri - FA 4B) di durata triennale.
Il programma di controlli nei vigneti, partiti già nel 2014 in provincia di Modena, è stato esteso alla limitrofa Reggio Emilia con l’avvio del progetto HALYS, con lo scopo di rilevare il decorso delle infestazioni nell’arco di più stagioni. Le osservazioni sono cominciate a partire dal germogliamento della vite, con un approfondimento dei rilievi in pre-vendemmia, per quantificare eventuali danni. Grazie al progetto HALYS, ai monitoraggi di campo sono state affiancate indagini in cantina ed in laboratorio. Sono state svolte in particolare prove di micro-vinificazione ponendo a confronto in fase di piagiatura di uve di Lambrusco grasparossa e Lambrusco salamino integrazioni di dosi crescenti di individui di H. halys, al fine di verificare la presenza di alterazione del profilo chimico, fisico e sensoriale nel vino prodotto riconducibili all’insetto.
2018
- Determination of four Alternaria alternata mycotoxins by QuEChERS approach coupled with liquid chromatography-tandem mass spectrometry in tomato-based and fruit-based products
[Articolo su rivista]
De Berardis, Sara; De Paola, Eleonora Laura; Montevecchi, Giuseppe; Garbini, Davide; Masino, Francesca; Antonelli, Andrea; Melucci, Dora
abstract
A liquid chromatography-tandem mass spectrometry method for the determination of four Alternaria toxins, i.e. alternariol, alternariol monomethyl ether, tentoxin, and tenuazonic acid in tomato-based and fruit-based products was developed using a QuEChERs approach for the extraction of the mycotoxins. To optimise the QuEChERs extraction, several parameters were tested: types of QuEChERs pouches, sample weights, quantities of added water, use of dispersive SPE as a purification step, types of solvent and conditions of shaking. The method showed good linearity (R2> 0.997) and precision (RSD% < 10) for all analytes. Tenuazonic acid showed very good recovery (98.8%-108.9%) for tomato-based products, as well as for fruit-based products. The method was successfully applied to 57 samples collected from the Italian market. Tenuazonic acid was found in appreciable concentrations in some products. The highest value was found in a tomato sauce sample (814 μg/kg).
2018
- Fruit composition and firmness of local apple and pear cultivars for traditional Italian preserves
[Abstract in Atti di Convegno]
Bignami, Cristina; Famularo, Samantha; Masino, Francesca; Montevecchi, Giuseppe; Vasile Simone, Giuseppe
abstract
The production of different traditional fruit-based preserves has been maintained in many areas of Italy until today. In Reggio Emilia province (North East of Italy) “savurett”, “savor” and mustards are obtained processing the fruits of old local varieties that combine a good adaptation to the environment and suitable qualitative characteristics. In the mountain areas the main cultivars used to make “savurett”, a preserve without added sugar, are pear Spalèr whose juice is cooked for a long time, and pear Nobile (Barabàn) of which slices are added at the end of thermal process to give consistency. Sometimes, apples of Rosa Romana, Ruggine and other varieties are also used. The apple cultivars Campanino and Ferro and the pear Nobile are used to produce mustard. The characterization of this raw material gives information on technological and sensory properties that contribute to the product quality. A survey and sampling was therefore carried out to study these different pear and apple varieties in comparison with current commercial cultivars for fresh consumption: Abate Fetel and Decana d’inverno pears and Golden Delicious, Granny Smith and Stayman apples. Pomological traits, fruit firmness, refractometric index, titratable acidity were analyzed. Low juiciness characterizes the apples Campanino and Ferro and the pear Nobile. Among apples, the highest soluble solids content was measured in apples Ruggine and Rosa Romana, which differed in acidity, with the highest values in Rosa Romana and the lowest in Ruggine. All the old apple varieties had a higher firmness than the commercial cultivars, with the highest values in Campanino and Ferro. The soluble solids content was similar in Spalér and Nobile but the acidity was the highest in Spalér and the lowest in Nobile. The low acidity and the high ratio between soluble solids content and acidity is likely the reason of the strong sweetness perceived in the consumption of Nobile fruits and derived products. This cultivar is characterized by the highest fruit firmness, which is outside the range of values generally found in commercial varieties for fresh consumption. The current exploitation of these products and varieties actively contributes to their safeguard and to the enhancement of the local economy.
2018
- Prediction of parameters related to grape ripening by multivariate calibration of voltammetric signals acquired by an electronic tongue
[Articolo su rivista]
Pigani, Laura; VASILE SIMONE, Giuseppe; Foca, Giorgia; Ulrici, Alessandro; Masino, Francesca; Cubillana Aguilera, L.; Calvini, Rosalba; Seeber, Renato
abstract
An electronic tongue (ET) consisting of two voltammetric sensors, namely a poly-ethylendioxythiophene modified
Pt electrode and a sonogel carbon electrode, has been developed aiming at monitoring grape ripening. To
test the effectiveness of device and measurement procedures developed, samples of three varieties of grapes have
been collected from veraison to harvest of the mature grape bunches. The derived musts have been then submitted
to electrochemical investigation using Differential Pulse Voltammetry technique. At the same time,
quantitative determination of specific analytical parameters for the evaluation of technological and phenolic
maturity of each sample has been performed by means of conventional analytical techniques. After a preliminary
inspection by principal component analysis, calibration models were calculated both by partial least squares
(PLS) on the whole signals and by the interval partial least squares (iPLS) variable selection algorithm, in order
to estimate physico-chemical parameters. Calibration models have been obtained both considering separately
the signals of each sensor of the ET, and by proper fusion of the voltammetric data selected from the two sensors
by iPLS. The latter procedure allowed us to check the possible complementarity of the information brought by
the different electrodes. Good predictive models have been obtained for estimation of pH, total acidity, sugar
content, and anthocyanins content. The application of the ET for fast evaluation of grape ripening and of most
suitable harvesting time is proposed.
2018
- Profilo aromatico di Malvasia odorosissima (Malvasia Casalini)
[Relazione in Atti di Convegno]
Montevecchi, Giuseppe; Masino, Francesca; VASILE SIMONE, Giuseppe; Bignami, Cristina; Antonelli, Andrea
abstract
Malvasia odorosissima (MO) is an aromatic white grape [Vitis vinifera L., 1753]. Currently on the brink of extinction, MO has historical records that attest its oenological potential. MO has often been replaced in the vineyards by the higher yielding Malvasia di Candia aromatica (MC) that is used for manufacturing sweet and dry, sparkling, and still white wines in Emilia region (Piacenza, Parma, and Reggio Emilia) and Oltrepò Pavese.
The aim of this study is to define the peculiarities of the aromatic profile of MO. Free and glycosylated aroma compounds of samples harvested during two consecutive vintages were determined by SPE followed by GC-MS analysis. The abundance of free terpenoids (including rose oxides) in the aromatic profile of MO, in even higher levels than in MC, is on the major feature for the oenological exploitation of its grapes. Conversely to other aromatic varieties, MO showed a small amount of glycosylated volatiles, thus almost completely expressing its aromatic potential.
The increasing interest in Malvasia wines on the international market opens good perspective for the re-proposal of underexploited Malvasia cultivars for the oenological products diversification.
2018
- QuEChERS approach for identification and quantification of food contaminants. Case studies: acrylamide, Alternaria alternata mycotoxins, cholesterol oxidation products
[Relazione in Atti di Convegno]
Montevecchi, Giuseppe; DE PAOLA, ELEONORA LAURA; De Berardis, Sara; Masino, Francesca; Garbini, Davide; Melucci, Dora; Antonelli, Andrea
abstract
Food safety deals with handling, preparation (processing), and storage of food in ways that prevent food-borne illness. During all these phases, food may be subject to contamination. Acrylamide is a process contaminant that is generated from food components during heat treatment, while it is absent in raw foodstuffs. Alternaria alternata is a microfungus, capable of growing even at low temperatures. It was found in vegetables, cereals, fruits, and oilseeds, and can release mycotoxins. Cholesterol oxidation products are steroid molecules that can accumulate under oxidative conditions in foods rich in animal lipids. The levels of all these contaminants in food arouse great concern.
The QuEChERS (Quick, Easy, Cheap, Effective, Rugged, and Safe) approach is an adaptable and multi-purpose liquid-liquid extraction that was proven to effectively isolate a wide range of contaminants from food, including veterinary drugs, dyes, polycyclic aromatic hydrocarbons. The extracts can be analysed by LC-MS-Triple Quadrupole.
This technique was successfully applied to (i) dried fruits (dried prunes and raisins) and edible seeds (almonds, hazelnuts, peanuts, pine nuts, pistachios, and walnuts) for acrylamide determination; to (ii) tomato-based products and fruit-based products for four Alternaria mycotoxins determination; to (iii) three types of packaged cheese subjected to photo-oxidative stress for cholesterol oxidation products determination.
QuEChERS approach showed to be an easy, fast, and cheap “one-pot” procedure. In fact, this method requires a reduced amount of solvent compared to liquid-liquid extraction and does not include the use of disposable cartridges as the solid phase extraction does.
2018
- Sugar content and profile of Zucchella and Ramassin, local Italian plums used for no-added sugar traditional jam manufacturing
[Abstract in Atti di Convegno]
Montevecchi, Giuseppe; Masino, Francesca; Antonelli, Andrea; D'Antuono, Luigi Filippo; Bignami, Cristina
abstract
Plums are produced from a wide range of Prunus species, cultivars and landraces, characterised by highly variable pomological, sensory and compositional traits. Sweetness is an important attribute of plums and derived products. A high sugar content characterises Prunus domestica fruits, which are processed into jams, dried prunes, juices, beyond being eaten fresh. The functional properties related to fibre content are preserved in processed jams, whose potential dietary and health benefits can however be decreased because of the generally high level of added sugars. The fruits of some local plum varieties are often traditionally processed by no- or low-sugar addition, because of their natural sweetness. Among them, Zucchella (Prunus domestica L.), grown on small areas of Emilia region (North East of Italy) and Ramassin (Prunus domestica subsp. insititia (L.) Bonnier & Layens), traditionally cultivated in Piedmont region (North West of Italy) are ancient genotypes locally exploited for their interesting characteristics.
Pomological traits, soluble solids, sugar and organic acid content and profile of Zucchella and Ramassin plums collected at full ripening were analysed. The two cultivars showed a different sugar and organic acid profile. Zucchella plums were characterised by a high sorbitol content, amounting at 16% of total sugars, compared to 4% in Ramassin plums. Sorbitol is a sugar alcohol with properties of natural laxative and not subject to non-enzymatic browning that causes sugars and amino acids degradation. Glucose was, on average, the most abundant sugar, (38% of total sugars), whereas sucrose accounted for 40% and 20% of total sugars in Ramassin and Zucchella, respectively. The most abundant organic acids were malic and quinic in Zucchella plums, whereas succinic and quinic acid characterised Ramassin plums.
2017
- Application of a stir bar sorptive extraction method for the determination of volatile compounds in different grape varieties.
[Articolo su rivista]
Vasile Simone, Giuseppe; Castro, Remedios; Natera, Ramon; Masino, Francesca; Barroso, Carmelo; Durán Guerrero, Enrique
abstract
BACKGROUND: Stir bar sorptive extraction (SBSE) has been employed for the analysis of aroma compounds directly from Spanish
and Italian grape extracts. The extraction conditions have been optimized using a statistical approach, obtaining results that
improve the current state of the art.
RESULTS: The proposed analytical conditions were: sample volume 40 mL, extraction time 80 min, 25% (w/v) NaCl and stirring
speed 750 rpm using 20 mm × 0.5 mm stir bars. Performance characteristics of the SBSE procedure were further studied and
showed correlation coefficients, detection and quantification limits, linear ranges, recoveries and precision values adequate
for analysing these compounds in grapes. Twenty-four grape varieties (aromatic and non-aromatic) were analysed. Statistically
significant differences ( P < 0.05) according to geographical origin were found, being derived mainly from the terpenoid content.
By principal component analysis it was possible to note that the terpenoids were more effective in the separation of the
non-aromatic samples, showing negative and positive scores for Italian and Spanish grapes, respectively.
CONCLUSION: For non-aromatic grape varieties, the factor ‘geographic location’ was the most significant, thus corroborating
the high influence of this parameter on the volatile composition of grapes and therefore on the genuineness of wines.
2017
- Characterisation of local varieties of peach [Prunus persica (L.) Batch] and grapevine [Vitis vinifera L., 1753]
[Relazione in Atti di Convegno]
Montevecchi, G; Masino, F; Vasile Simone, G; Bignami, C; Antonelli, A.
abstract
The profile of chemical components involved in the sensory and technological values of local minor cultivars of peach and grapevine were investigated.
Pescabivona (Bivona, Sicily, Italy) is an autochthonous cultivar of white flesh peach [Prunus persica (L.) Batch] that includes four landraces: Murtiddara, Bianca, Agostina, and Settembrina. They are characterised by different ripening times that cover entirely the summer season from the end of June (Murtiddara) until the end of September (Settembrina).
The samples of each landrace were harvested at a “ready-to-eat” ripening stage at three different altitudes. The main results showed high figures of flesh firmness along with a balanced sugar/acidity ratio, in particular for the late ripening landraces. The chance of tasting firm fruits at physiology ripeness and with a pleasant sensory profile as showed by Pescabivona is very infrequent.
Malvasia odorosissima is a little known aromatic grapevine (Vitis vinifera L., 1753) variety that is often confused with Malvasia di Candia aromatica. Both give aromatic white grapes growing in the Emilia Romagna region. Free and glycosylated volatiles of the two varieties harvested during two consecutive vintages were determined by solid phase extraction followed by GC-MS analysis. Results provided the aromatic profile of Malvasia odorosissima for the first time. Conversely to Malvasia di Candia aromatica and other aromatic varieties, Malvasia odorosissima showed a very small amount of glycosylated volatiles, thus almost completely expressing its aromatic potential. The abundance of free terpenoids in the aromatic profile of Malvasia odorosissima is a major feature for the oenological exploitation of its grapes.
2017
- Cimice asiatica su pero: monitoraggio e difesa
[Articolo su rivista]
Tommasini, M. G.; Maistrello, L.; Vaccari, G.; Nannini, R.; Bortolotti, P.; Caruso, S.; Vergnani, S.; Preti, M.; Casoli, L.; Simoni, M.; Masino, F.; Antonelli, A.
abstract
LE PROVE condotte all’interno del progetto «Tecniche di monitoraggio e strategie innovative per il controllo della cimice asiatica Halyomorpha halys)» capitanato dal Crpv hanno permesso di studiare a fondo le caratteristiche di questo insetto, permettendo di
individuarne il ciclo vitale. Inoltre, si sono monitorate l’infl uenza delle bordature e l’implementazione di una prima strategia di
contenimento, che deve basarsi sui principi della lotta integrata.
2017
- Determination of acrylamide in dried fruits and edible seeds using QuEChERS extraction and LC separation with MS detection
[Articolo su rivista]
DE PAOLA, ELEONORA LAURA; Montevecchi, Giuseppe; Masino, Francesca; Garbini, Davide; Barbanera, Martino; Antonelli, Andrea
abstract
Acrylamide is a carcinogenic and neurotoxic process contaminant that is generated from food components during heat treatment, while it is absent in raw foodstuffs. Its level in food arouses great concern. A method for acrylamide extraction and determination in dried fruits (dried prunes and raisins) and edible seeds (almonds, hazelnuts, peanuts, pine nuts, pistachios, and walnuts) using a QuEChERS-LC-ESI-MS-Triple Quadrupole approach was set up. Linearity, sensitivity, accuracy, and precision of the method were satisfactory. Dried prunes and peanuts were the only samples appreciably contaminated, 14.7–124.3 and 10.0–42.9 μg/kg, respectively, as a consequence of the drying process. In fact, prunes are dried at 70–80 °C for a quite long time (24–36 h), while peanuts undergo a roasting process at 160–180 °C for 25–30 min. The relative standard deviations, accuracy, LOD, and LOQ show that the method provides a reliable approach to acrylamide determination in different matrices.
2017
- Determination of phthalte esters by ultrasound-vortex-assisted dispersive liquid-liquid micro-extraction (USVADLLME) coupled with gas chromatography/mass spectrometry.
[Articolo su rivista]
Montevecchi, Giuseppe; Masino, Francesca; Zanasi, Luca; Antonelli, Andrea
abstract
ABSTRACT. A method for the extraction of phthalate esters (PAEs) by Ultrasound-Vortex-Assisted Dispersive
Liquid-Liquid Micro-Extraction (USVADLLME) approach was optimised and applied for the first time to
a historical series of brandies. These contaminants are widely spread in the environment as a consequence of about half century of use in different fields of applications. The concern about these substances
and the recent legal restrictions of China in distillates import need a quick and sensitive method for their
quantification. The proposed method, moreover, is environmentally oriented due to the disposal of
micro-quantities of solvent required. In fact, sub-ppm-limits of detection were achieved with a solvent
volume as low as 160 lL.
The analysed samples were within the legal limits, except for some very ancient brandies whose
contamination was probably due to a PAEs concentration effect as a consequence of long ageing and
for the use of plastic pipelines no more operative.
2017
- Primi risultati chimici e sensoriali dello studio di vini da mosti contaminati da H. halys
[Altro]
Antonelli, A.; Masino, F.; Montevecchi, G.; Bortolotti, P.; Nannini, R.; Casoli, L.
abstract
2017
- Single step extraction and derivatization of intramuscular lipids for fatty acid Ultra Fast GC analysis: application on pig thigh
[Articolo su rivista]
De Paola, Eleonora Laura; Montevecchi, Giuseppe; Masino, Francesca; Antonelli, Andrea; Lo Fiego, Domenico Pietro
abstract
Abstract
Two different methods for single step transesterification from pig meat without fat extraction have been tested. Freeze-drying of the meat with and without anhydrous salt, followed by a base-catalyzed transmethylation (KOH/MeOH) was carried out. Both methods were compared with the standard Folch procedure of fat extraction followed by transmethylation. The methods were tested on a complete sample set of biceps femoris of pig thigh, used for the production of dry-cured ham. The set was divided in three subgroups according to total fat content. Both derivatization protocols on freeze-dried pork muscle were proven to be a valid alternative to the Folch procedure for FAME analysis. Freeze-drying method offered several advantages in comparison with the Folch procedure, including a lower solvent requirement, and process temperature, as well as considerable saving of time. In freeze-drying, the addition of an anhydrous salt (Na2SO4) gave more friable samples which resulted in higher yields for some fatty acids, particularly evident in the case of tissues with high lipid content. © 2017, Association of Food Scientists & Technologists (India).
2017
- Study of the repartition of phthalate esters during distillation of wine for spirit production
[Articolo su rivista]
Montevecchi, Giuseppe; Masino, Francesca; Di Pascale, Nicolas; Vasile Simone, Giuseppe; Antonelli, Andrea
abstract
Due to health concerns and legal matters, an investigation to limit phthalates esters (PEAs) in spirits is necessary. A lab still was used to perform pilot distillations according to the official method for brandy production in order to explore the repartition into the distilled fractions of each PAE. The process was divided in two steps: a première chauffe and a bonne chauffe. The former step included the cut into heads, heart and tails, while the latter into heads, brandy, secondes, and tails. The behaviour of each PAE during distillation was affected by its own chemical nature. Dibutyl phthalate (DBP) was entirely carried over into the distillate, while bis(2-ethylhexyl) phthalate (DEHP) only partially, and diisononyl phthalate (DINP) accumulated in the stillage. During the bonne chauffe, DBP and DEHP accumulated in the secondes more than in the brandy. A rectification step of the secondes was demonstrated to considerably reduce PAEs concentration.
2016
- Electronic tongue and electronic eye for monitoring maturation level of grapes
[Abstract in Atti di Convegno]
Pigani, L.; Vasile Simone, G.; Foca, G.; Ulrici, A.; Masino, F.; Seeber, R.
abstract
2016
- H. halys su vite nel 2015: effetti sulla vite e sul vino e andamento della presenza della cimice nel territorio modenese e reggiano nel 2016
[Altro]
Antonelli, A.; Masino, F.; Montevecchi, G.; Bortolotti, P.; Nannini, R.; Casoli, L.
abstract
2016
- Physico-chemical and sensory characterization of Pescabivona P.G.I., a sicilian white flesh peach cultivar [Prunus persica (L.) Batsch]: a case study
[Capitolo/Saggio]
Montevecchi, Giuseppe; Mellano, Maria Gabriella; VASILE SIMONE, Giuseppe; Masino, Francesca; Bignami, Cristina; Antonelli, Andrea
abstract
Pescabivona [Prunus persica (L.) Batch] is the name of an autochthonous peach population of the Middle-West of Sicily. Samples of the four Pescabivona landraces (Murtiddara, Bianca, Agostina, and Settembrina) were harvested at three different altitudes and analysed for chemical, physico-chemical, and sensory descriptors. The data obtained have supported the application for registration of Pescabivona as Protected Geographical Indication (P.G.I.).
Statistic data processing outlined a substantial match in the composition of the four landraces at the different altitudes, highlighting high values of flesh firmness corresponding to balanced sugar/acidity ratios, in particular for the late ripening landraces (Agostina and Settembrina). In addition, a large content of lactones (the key odorant molecules) was found. A good agreement between sensory evaluation and composition was observed. In particular, the sensory liking was correlated with the main ripeness parameters, as well as with the pulp firmness.
Therefore, in periods of the year when the quality of the peaches is generally decreasing, the chance of tasting firm fruits at physiological ripeness and with a pleasant sensory profile as showed by Pescabivona is not very common.
2015
- Aroma compounds in wines from Malvasia aromatica di Candia
[Poster]
VASILE SIMONE, Giuseppe; Montevecchi, Giuseppe; Masino, Francesca; DURAN GUERRERO, Enrique; Antonelli, Andrea
abstract
Malvasia aromatica di Candia (Vitis vinifera L.) is an Italian aromatic grapevine cultivated between Emilia Romagna and Lombardy regions. This grape has an aromatic intensity comparable to Muscat1, and it gives different type of wine: semi-sparkling, semi-dry or sweet wines and, more recently, dry or passito wines. In this study the evolution of aromatic compounds during the fermentation of semi-sparkling sweet and dry wine samples was studied. The extraction of free and glycosylated compounds was carried out by solid phase extraction onto C18-endcapped cartridges, while the detection was performed by gas chromatography coupled with mass spectrometry. Fermentative and varietal compounds were detected, observing similar profiles for both wines. The former compounds showed an increasing trend during the fermentation process, while the latter showed an opposite trend. In particular, the decrease of glycosylated terpenoids during the fermentation does not entail a corresponding increase of free fraction2. These compounds can be converted into other different, or absorbed onto yeast cell wall, or else stripped away due to gas development. Free and glycosylated varietal component was characterized by a prevalence of diol 1, diol 2, geraniol and its derivatives. These compounds make different the aroma profiles of Malvasia aromatica wines from Muscat white ones. In fact, the latter are characterized by a prevalence of linalool and its derivatives. Considerable free and bound contents of citronellol were also detected as well as linalool and its derivatives. In addition, the presence of other free compounds such as C13-norisoprenoids and benzenoids was observed. The main identified fermentative compounds were higher alcohols and their acetates as well as medium-chain fatty acids and their corresponding ethyl esters. Knowledge acquired through this study are useful in order to characterize the wines obtained from Malvasia aromatica di Candia and set up variety-oriented wine making protocols.
2015
- Aromatic profile of white sweet semi-sparkling wine from Malvasia di Candia aromatica grapes
[Articolo su rivista]
Montevecchi, Giuseppe; Masino, Francesca; Vasile Simone, Giuseppe; Cerretti, Elisa; Antonelli, Andrea
abstract
Malvasia di Candia aromatica is an aromatic white grape (Vitis vinifera L.) cultivar that grows in the Emilia-Romagna and Lombardy regions and is used for manufacturing sweet and dry white wines. A study of the gas chromatography analysis of the aromatic profile was carried out during the winemaking
process for the production of a sweet semi-sparkling wine. At the end of the monitoring period, free monoterpenic and fermentative compounds characterised the aromatic profile of the wine. Linalool and nerol had a similar concentration, while the main fermentative compounds were the isoamyl alcohols, 2-phenylethanol, medium-chain fatty acids and their corresponding ethyl esters, and isoamyl acetate. All these compounds showed increasing trends during the fermentation process. The amount of linalool at the end of the monitoring period exceeded the threshold of perception, hence contributing to the floral scent of the wine. The higher alcohols (concentration up to 200 mg/L) and their esters also made a pleasant contribution to the aroma definition. Finally, the low temperature of fermentation helped to preserve the varietal aroma and enhanced the production of fermentative compounds, with a corresponding restraint of higher alcohols. This work is a first approach to a study of the sweet semi-sparkling wine (vino
frizzante) obtained from Malvasia di Candia aromatica grapes. A more detailed investigation is required to understand how to improve the varietal and fermentative aromas of the wine.
2015
- Development of a method for acrylamide determination in dried fruits and edible seeds available on the Italian market
[Poster]
Montevecchi, Giuseppe; DE PAOLA, ELEONORA LAURA; VASILE SIMONE, Giuseppe; Masino, Francesca; Garbini, Davide; Barbanera, Martino; Antonelli, Andrea
abstract
Acrylamide is a process contaminant due to thermal processing and absent in raw food (1). It is carcinogenic and neurotoxic and its level in food arouses great concern (2), although it still does not exist a legal limit for its concentration in foodstuffs. However, European Union recently fixed a recommended level of 1000 μg kg-1 for potato chips. This work focuses on the development of extraction and analytical method for acrylamide determination in dried fruits and based edible seeds using a QuEChERS approach. Sixty-eight samples of packed dried fruits (dried prunes and raisins) and edible seeds (almonds, hazelnuts, peanuts, pine nuts, pistachios, and walnuts) were purchased on the Italian market. After grinding, an aliquot of each sample was suspended in water and acetonitrile and then added of the content of a QuEChERS pouch (MgSO4 4.0 g + NaCl 0.5 g) in order to achieve the separation of water from acetontrile and to induce the migration of acrylamide into the acetonitrile phase. The suspension was vigorously shacked and centrifuged. The upper organic phase was transferred and dried by a gentle nitrogen stream and redissolved in water before analysis. The acrylamide determination was carried out by liquid chromatography coupled with mass spectrometry using a RP-HPLC-ESI-MS-Triple Quadrupole (TQ) equipment. Linearity, sensitivity, matrix effect, accuracy, and precision of the method were studied, also using food matrix reference materials. Then, the method was applied to samples. Results showed that only dried prunes (from 14.7 to 124.3 μg/kg) and peanuts (from 10.0 to 42.9 μg/kg) were appreciably contaminated with acrylamide, as a result of the processing techniques. Prunes are not subjected to high temperature during drying (70-80 °C) but the exposure time is quite long (24-36 h), while peanuts undergo the roasting process (160-180 °C; 25-30 min). These conditions are both critical and they promote the formation of acrylamide. All the other samples showed values below the limit of detection or the limit of quantification. The relative standard deviations, accuracy and good LOD and LOQ show that QuEChERS associated to LC-MS-TQ could be considered a good approach for acrylamide determination in dried fruits and based edible seeds, and it is promising also for other food matrices.
2015
- Study of aroma profile in Malvasia di Candia Aromatica
[Poster]
Masino, Francesca; Antonelli, Andrea; VASILE SIMONE, Giuseppe; Montevecchi, Giuseppe; DURAN GUERRERO, Enrique; García Barroso, Carmelo; Bignami, Cristina
abstract
Malvasia di Candia aromatica is a grapevine (Vitis vinifera L.) cultivar (cv.) that produces aromatic white grape, cultivated in the Emilia Romagna provinces of Reggio Emilia, Parma, and Piacenza, while in Lombardy it is cultivated in the area of Oltrepò Pavese. This cv. is an aromatic cultivar used to produce semi-sparkling, semi-dry or sweet wines and, more recently, still, dry or passito wines. For this reason, Malvasia di Candia aromatica was studied under different aspects. In particular, some studies were carried out on the aromatic compounds that influence the sensory quality of products obtained from this grape. In different studies, aromatic profile of this cv. was widely studied in relation to cultivation techniques, terroir, as well as to winemaking techniques. This study aimed at evaluating different accessions of Malvasia di Candia aromatica in relationship to different altitudes where the grapevines are grown. The method included the extraction of the volatile aromatic fractions, both free and glycosylated, by solid phase extraction (SPE) onto C18-endcapped cartridges and by stir bar sorptive extraction (SBSE). Separation and quantification of volatiles were carried out by gas chromatography coupled with mass spectrometry (GC-MS) analysis. Seven different Malvasia di Candia aromatica accessions, and one Malvasia aromatica di Parma coming from different local vineyards were collected inside the area around Reggio Emilia at three different altitudes. The samples show a high concentration of free aroma compounds as well as glycosylated ones that represent a reserve of grape flavor, therefore the latter are generally more abundant than the former. Terpenoids, C13-norisoprenoids, and benzenoids, are the main classes of aroma compounds identified in Malvasia grapes. Terpenoid profile is particularly rich and varied, being the geraniol the compound with the highest concentration. The difference found among samples collected at different altitudes show how this factor can influence the aroma profile.
2015
- Valutazione di composti aromatici in vini ottenuti utilizzando differenti ceppi di lieviti Saccharomyces
[Poster]
Montevecchi, Giuseppe; Antonelli, Andrea; Amaretti, Alberto; VASILE SIMONE, Giuseppe; Masino, Francesca
abstract
The aromatic quality of wines depends on several factors. Some are intrinsic factors of the grape variety, others are linked to conditions such as climate and terroir, as well as the technological process of production. In this context, the yeasts have considerable importance. In oenology, there is a growing interest for the study of new yeast strains characterized by a good fermentative capacity and a favorable contribute to the sensory quality of wine. In this study, we compared six different Saccharomyces strains (3 S. cerevisiae e 3 S. bayanus), focusing on the fermentation performance and production of volatiles in white neutral wine from Trebbiano grapes. It is included in the study a new strain (ECA5TM) to deepen its fermentation ability and metabolite production in order to evaluate its possible employment in winemaking. A total of 39 compounds were quantified by gas chromatography (alcohols, higher alcohols, C6-alcohols, higher alcohol acetates, esters, fatty acids and terpenic compounds) in the wines obtained by fermentation with different yeats strains. The obtained results show that the tested strains are very similar regarding production of ethanol, glycerol, and aromatic compounds. However, ECA5TM strain showed a lower fermenting power, even though the ethanol content (% v/v) in the wine was similar to the others strains. Moreover, ECA5TM, as well as Lavlin 71B, positively influenced the aromatic profile, showing a higher content of some volatiles.
2014
- A SURVEY ABOUT ACRYLAMIDE IN DRIED FRUITS COLLECTED ON ITALIAN MARKET
[Poster]
DE PAOLA, ELEONORA LAURA; Montevecchi, Giuseppe; VASILE SIMONE, Giuseppe; Masino, Francesca; Garbini, Davide; Barbanera, Martino; Antonelli, Andrea
abstract
As acrylamide is considered a carcinogen and neurotoxic, its level in food raises great concern
although it still does not exist a legal limit for its concentration in foodstuffs. Acrylamide is a
process contaminant, absent in raw foods and only formed during thermal processing due to
Maillard reaction among reducing sugars (glucose, fructose) and L-asparagine (Mottram et al.,
2002; Stadler et al., 2002).
This work focuses on the development of a method for acrylamide determination in dried fruits based on a QuEChERS (Quick, Easy, Cheap, Effective, Rugged, and Safe) approach for sample preparation (Schenck et al., 2004) and HPLC-ESI-MS-Triple Quadrupole for sample analysis.
MATERIALS
2014
- Caratterizzazione e valutazione di vitigni tradizionali emiliani: analisi dei profili antocianico ed aromatico
[Poster]
Antonelli, Andrea; Bignami, Cristina; Imazio, Serena Anna; Masino, Francesca; Matrella, Valentina; Montevecchi, Giuseppe; VASILE SIMONE, Giuseppe
abstract
Caratterizzazione e valutazione di vitigni tradizionali emiliani: analisi dei profili antocianico ed aromatico
2014
- Isolation of carotenoid-producing yeasts from an alpine glacier
[Articolo su rivista]
Amaretti, Alberto; Simone, Marta; Quartieri, Andrea; Masino, Francesca; Raimondi, Stefano; Leonardi, Alan; Rossi, Maddalena
abstract
Cold-adapted yeasts are increasingly being isolated from glacial environments, including Artic, Antarctic, and mountain glaciers. Psychrophilic yeast isolates mostly belong to Basidiomycota phylum, such as Cryptococcus, Mrakia, and Rhodotorula, and represent an understudied source of biodiversity for potential biotechnological applications. Since some basidiomycetous yeast genera (e.g. Rhodotorula, Phaffia, etc.) were demonstrated to produce commercially important carotenoids (e.g. β-carotene, torulene, torularhodin and astaxanthin), the present study aimed to obtain psychrophilic yeast isolates from the surface ice of two Italian glaciers to identify new pigment-producers. 23 yeast isolates were obtained. Among them, three isolates giving pigmented colonies was subjected to ITS1/ITS2 sequencing and were attributed to the Basidiomycetous yeasts Dioszegia sp., hodotorula mucilaginosa, and Rhodotorula laryngis. The strains were cultured batchwise in a carbon-rich medium at 15°C until the stationary phase was reached, then the pigments were extracted from freeze-dried biomass using DMSO:acetone mixture. Visible spectrum and HPLC-DAD analysis revealed the presence of carotenoid pigments. In batch cultures of Dioszegia sp., carotenoid production was growth-associated and yielded up to 3.4 mg/L of a molecule exhibiting an m/z ratio (568) consistent with the molecular weight of xanthophylls bearing 2 OH groups.
2014
- Pescabivona: caratterizzazione e specificità dei frutti nell’ambito del regime di qualità IGP
[Articolo su rivista]
VASILE SIMONE, Giuseppe; Montevecchi, Giuseppe; Masino, Francesca; Mallano, M. G.; Bignami, Cristina; Antonelli, Andrea
abstract
Pescabivona [Prunus persica (L.) Batsch] è una denominazione che raggruppa quattro ecotipi di pesche a polpa bianca autoctoni della zona centro-occidentale della Sicilia. Campioni dei quattro ecotipi di Pescabivona (Murtiddara, Bianca, Agostina e Settembrina) sono stati campionati a tre diverse altitudini durante tutta la stagione di raccolta da metà giugno a fine settembre. I quattro ecotipi sono stati caratterizzati mediante analisi chimiche e chimico-fisiche per determinare colore, peso, contenuto di solidi solubili, pH, acidità titolabile, acidi organici, zuccheri, sostanze aromatiche e fenoliche, capacità antiossidante e consistenza della polpa. Un panel di giudici addestrato ha, inoltre, tracciato il profilo sensoriale dei quattro ecotipi. I risultati sono stati impiegati nell’istanza di riconoscimento dell’Indicazione geografica protetta (IGP) che, ad oggi, ha ottenuto il parere favorevole dal Ministero delle Politiche Agricole Alimentari e Forestali e della Commissione Europea. Le elaborazioni statistiche dei dati hanno fatto emergere un quadro di sostanziale
omogeneità di composizione dei quattro ecotipi alle diverse altitudini
mettendo in luce un’elevata concentrazione di lattoni, molecole chiave per
le definizione dell’aroma. Il confronto dei quattro ecotipi di Pescabivona
e le principali pesche a polpa bianca diffuse sul mercato ha mostrato un
altro carattere peculiare: l’elevata consistenza della polpa specie per gli
ecotipi tardivi (Agostina e Settembrina) anche a livelli di maturazione di
consumo caratterizzati da un equilibrato valore del rapporto zuccheri/
acidi. In periodi dell’anno dove per le pesche, generalmente, si abbassa
il livello qualitativo, diventa non comune la possibilità di gustare frutti
consistenti a maturazione fisiologica e con profilo sensoriale apprezzabile
2014
- Studio dei profili delle sostanze aromatiche glicosilate di vitigni (Vitis vinifera L) autoctoni dell’Emilia Romagna
[Relazione in Atti di Convegno]
VASILE SIMONE, Giuseppe; Imazio, Serena Anna; Masino, Francesca; Matrella, Valentina; Montevecchi, Giuseppe; Antonelli, Andrea; Bignami, Cristina
abstract
Research on the glycosylated fraction of volatiles aims to investigate the mostly unexpressed aromatic potential of a grapevine. This reservoir of aromatic molecules is partially released during the production and aging of the wine and targeted technological interventions would allow the enhancement of the non aromatic grapevines. The analysis of eleven cultivars and accessions grown in Reggio Emilia highlighted that, apart from Malvasia di Candia aromatica, already studied for its rich component of monoterpenic compounds, Trebbiano di Spagna showed, as well, a very interesting profile with the presence of high concentrations of some monoterpenic alcohols. The other cvs showed a higher homogeneity of composition and a general lack of flavor with a few exceptions.
2014
- Studio dei profili delle sostanze aromatiche glicosilate di vitigni (Vitis vinifera L) autoctoni dell’Emilia-Romagna
[Poster]
Vasile Simone, G.; Imazio, S. A.; Masino, F.; Matrella, V.; Montevecchi, G.; Antonelli, A.; Bignami, C.
abstract
2014
- Studio delle sostanze polifeniliche per la valorizzazione di vitigni autoctoni (Vitis vinifera L) dell’Emilia-Romagna.
[Poster]
Matrella, V.; Masino, F.; Montevecchi, G.; Simone, Vasile; Antonelli, A.; Bignami, C.
abstract
2014
- Studio delle sostanze polifenoliche per la valorizzazione di vitigni autoctoni (Vitis vinifera L) dell’Emilia Romagna
[Relazione in Atti di Convegno]
Matrella, Valentina; Masino, Francesca; Montevecchi, Giuseppe; VASILE SIMONE, Giuseppe; Antonelli, Andrea; Bignami, Cristina
abstract
The study of polyphenolic substances plays a primary role in winemaking, particularly in defining the sensory properties of the wine and the chemical and physical processes that occur during wine aging. The anthocyanin composition of red grapes is also a phenotypic trait distinctive of the individual cultivar and its determination can be used as a marker for the evaluation of grapes authenticity and of wine adulteration. This study was a first approach to the characterization of the anthocyanin composition of 27 accessions of Emilia Romagna (Northern Italy), highlighting a variability that could contribute to enhance wines and identify potential food fraud.
2014
- Study of anthocyanin profile for valorization of autochthonous grapevine (Vitis vinifera L.) cultivars of the Emilia Romagna region
[Capitolo/Saggio]
Montevecchi, Giuseppe; Simone Vasile, G; Matrella, Valentina; Masino, Francesca; Imazio, Serena Anna; Antonelli, Andrea; Bignami, Cristina
abstract
Grapevine (Vitis vinifera L.) is a crop of major economical interest in Italy and it is largely grown in the plains and hills of Reggio Emilia and Modena (Emilia Romagna Region, northern Italy). Grapes are mainly used for wine production and table consumption, as well as for other minor processed products. Among these latters, ‘saba’ and ‘agresto’ are traditional Italian products both based on unfermented grape juices that are concentrated by heating. The concentration by heating is a process also used for manufacturing fermented products, such as traditional balsamic vinegars and ‘vino cotto’ of the Marche region.
The study of polyphenolic substances plays a primary role in oenology, in particular to define the sensory properties of the wine and to deepen the chemical and physical processes that occur during wine aging.
In addition, the anthocyanin composition of red grapes is also a phenotypic trait distinctive of the individual grapevine cultivar and its determination can be used as a marker for the evaluation of grape authenticity and wine adulteration.
The purpose of this study is the characterization of anthocyanin composition of some grape varieties and accessions of Emilia Romagna (Northern Italy) in order to outline the individual profiles by qualitative and quantitative approach.
These data will contribute to the implementation of “Italian Vitis Database” (http://www.vitisdb.it), in a project called “An Italian Vitis database with multidisciplinary approach for exploitation and valorization of the regional genotypes” funded by AGER Agroalimentare e Ricerca.
2014
- Study of furanic compounds during grape must concentration and in the TBV
[Poster]
Masino, F.; Montevecchi, G.; Simone, Vasile; Antonelli, G.
abstract
2013
- Ampelographic and chemical characterization of Reggio Emilia and Modena (Northern Italy) grapes for two traditional seasonings:'saba'and'agresto'
[Articolo su rivista]
G., Vasile Simone; Montevecchi, Giuseppe; Masino, Francesca; Matrella, Valentina; Imazio, Serena Anna; Antonelli, Andrea; Bignami, Cristina
abstract
BACKGROUND: ‘Saba’ and ‘agresto’ are traditional Italian products both based on unfermented grape juices that are
concentrated by heating. The former is obtained from ripe grapes and the latter from unripe grapes. In this work, we have
characterized the main red-skinned (Ancellotta, Fortana, Lambrusco di Sorbara, Lambrusco grasparossa, Lambrusco salamino
andUva Tosca) andwhite-skinned (Lugliatica, Spergola, Trebbianodi Spagna and Trebbiano modenese) cultivars used for ‘saba’
and ‘agresto’ production, focusing on the variability expressed by ampelographic traits, physical and chemical parameters and
anthocyanin profile.
RESULTS: The cultivars examined were effectively discriminated on the basis of their different composition profile by analysis
of variance and principal component analysis. In particular, a peculiar anthocyanin profile was traced by absolute and relative
values for each cultivar. The identification of the main anthocyanins of some local cultivars, their chemical characterization and
their ampelographic description were one of themain achievements of this work.
CONCLUSION: The use of red grapes to obtain ‘saba’ seems more rational for the presence of higher amounts of antioxidant
substances. Ancellotta showed several factors interesting for ‘saba’ production, such as the very high anthocyanin content,
including anthocyanin antioxidants. A more detailed investigation on ‘agresto’ technology is required.
c 2013 Society of Chemical Industry
2013
- Caratterizzazione sensoriale di Pescabivona e correlazione con i parametri compositivi
[Relazione in Atti di Convegno]
Montevecchi, Giuseppe; VASILE SIMONE, Giuseppe; M. G., Mellano; Masino, Francesca; Antonelli, Andrea
abstract
Pescabivona è il nome di una popolazione autoctona di pesche [Prunus persica (L.) Batch] della zona centro-occidentale della Sicilia, che riunisce quattro ecotipi. Questo studio rappresenta un approccio ad una complessiva valutazione sensoriale e compositiva dei frutti.
I dati dei profili sensoriali degli ecotipi sono stati messi in relazione a quelli ottenuti mediante determinazioni fisiche e chimiche, quali: colore, peso, consistenza della polpa, pH, °Brix, acidità titolabile (AT), rapporto °Brix/AT, acidi organici, zuccheri, componente aromatica (lattoni), flavan-3-oli, acidi idrossicinnamici e capacità antiossidante.
L’analisi sensoriale è stata eseguita dal panel dell’Organizzazione Nazionale Assaggiatori di Frutta (O.N.A.Frut.) che ha eseguito i test mediante schede di tipo quantitativo descrittivo con scale lineari, continue, parzialmente strutturate, ad intervalli da 0 a 10.
I risultati hanno evidenziato un elevato standard qualitativo per tutti gli ecotipi, mostrando alcune differenze nell’intensità dell’aroma. Quest’ultimo descrittore insieme alla dolcezza risultavano altamente correlati con la gradevolezza generale. L’analisi delle componenti principali (PCA) non discriminava in maniera netta i differenti profili sensoriali, supportando le argomentazioni sull’origine comune, già messe in luce con la caratterizzazione chimica.
Interessanti sono state, infine, le correlazioni tra i dati sensoriali e i dati strumentali. La gradevolezza generale era altamente correlata con i principali indici colorimetrici e chimici della maturazione e con la consistenza della polpa. L’elevata consistenza della polpa associata ad una “maturazione di consumo” del frutto, oltre a permettere una buona gestione del prodotto in fase post-raccolta, garantisce un elevato standard qualitativo sensoriale.
I dati ottenuti concorrono a definire un profilo completo dei frutti dimostrando un’omogeneità nell’identità sensoriale degli ecotipi ed evidenziando caratteri di distinzione rispetto alle più diffuse cultivar di pesco a polpa bianca. Il buon accordo tra la valutazione sensoriale e compositiva ha reso l’analisi sensoriale uno strumento fondamentale per la valutazione della qualità degli ecotipi di Pescabivona.
2013
- Fruit sensory characterization of four Pescabivona, white-fleshed peach [Prunus persica (L.) Batsch], landraces and correlation with physical and chemical parameters.
[Articolo su rivista]
Montevecchi, Giuseppe; VASILE SIMONE, Giuseppe; M. G., Mellano; Masino, Francesca; Antonelli, Andrea
abstract
Pescabivona is the name of an autochthonous peach [Prunus persica (L.) Batch] population of the central west of Sicily. In a previous work, this fruit was submitted to chemical analysis, while in this paper, sensory evaluation is considered. Materials and methods.
Samples of four Pescabivona landraces were harvested throughout the harvest season. A trained panel outlined the sensory profiles and the data were processed by ANOVA and Principal
Component Analysis (PCA). A correlation between sensory analysis and instrumental data was finally carried out. Results and discussion. The results demonstrated a high standard of quality for the four landraces studied, with some differences in aroma intensity and in some other parameters, with sweetness and aroma being highly correlated with overall liking. PCA did not clearly separate the different landraces as they have the same origin. Some correlations between sensory analysis and instrumental data were verified. The sensory liking was correlated with the main ripeness parameters, as well as with the pulp firmness. Conclusion. The data obtained contribute to outlining a complete fruit profile for product comparison and shelf-life monitoring.
As previously verified for chemical parameters, the sensory evaluation indicates a substantialsimilarity among the landraces. The good agreement between sensory evaluation and composition
makes sensory analysis a precious tool to assess quality of Pescabivona landraces.
2013
- Valutazione sensoriale di birre ottenute con ceppi di lievito diversi: un caso studio
[Relazione in Atti di Convegno]
Masino, Francesca; Montevecchi, Giuseppe; VASILE SIMONE, Giuseppe; Antonelli, Andrea
abstract
La birra è una delle più diffuse e antiche bevande alcoliche al mondo. La Repubblica Ceca detiene il record mondiale di consumo annuo seguita da Germania, Austria e Irlanda. L’Italia registra un consumo di birra in rapida crescita, prevalentemente tra i giovani. Va sottolineato che il consumatore italiano tipico predilige ancora la qualità della bevanda piuttosto che la quantità e, sebbene il prezzo, in linea generale, sia un fattore molto importante, i consumatori attenti sono molto sensibili al processo di produzione, al marchio e, non ultime, alle proprietà sensoriali.
L’obiettivo del lavoro è stato valutare il profilo sensoriale di un prodotto ottenuto secondo un processo di produzione standard e utilizzando tre ceppi di lievito diversi, un ceppo Saccharomyces comunemente usato nel processo di birrificazione, e due ibridi ottenuti dall’incrocio tra ceppi Saccharomyces cerevisiae × Saccharomyces bayanus.
A tale scopo, nel corso della fase di addestramento, otto giudici su dodici sono stati scelti e 16 attributi sensoriali sono stati selezionati (4, 2 e 10 attributi sensoriali visivi, olfattivi e gustativi, rispettivamente).
L’analisi della varianza (ANOVA a due vie) con interazione ha permesso di evidenziare che i prodotti studiati si differenziano statisticamente per le caratteristiche sensoriali legate alla schiuma, oltre che per alcune caratteristiche gustative e olfattive (dolcezza, amarezza, aroma di cotto, corpo e frizzantezza, nota aromatica). I risultati ottenuti sono stati anche confermati dalla PCA (Principal Component Analysis), la quale ha permesso di separare i campioni in differenti cluster nello spazio definito dalle prime due componenti principali.
Sulla base dei risultati conseguiti, l’approccio sensoriale ha consentito di tracciare un adeguato profilo per ciascun campione di birra, evidenziando le differenze esistenti tra i campioni e dimostrando l’importanza di alcune scelte tecnologiche sulla qualità sensoriale dei prodotti.
2012
- Aglio al posto degli antibitici. Animali più pesanti e più sani.
[Articolo su rivista]
Montevecchi, Giuseppe; Masino, Francesca; Volpelli, Luisa Antonella; P., Balzarini; Antonelli, Andrea
abstract
L’utilizzo di derivati dell’aglio (Allium sativum L.) come additivo dei mangimi ha fornito riscontri positivi su animali da allevamento e prodotti derivati, rappresentando una valida alternativa all’utilizzo di farmaci quali gli antibiotici. La somministrazione di prodotti ad attività farmacologica viene spesso illecitamente praticata nell’alimentazione degli animali da reddito, per stimolarne le prestazione produttive. L’uso frequente e incontrollato di antibiotici causa – com’è noto – lo sviluppo di resistenza da parte di numerosi microrganismi. L’aglio, invece, non è stato messo in relazione a fenomeni di resistenza e di perdita di efficacia; al contrario numerosi studi pubblicati su riviste scientifiche internazionali ne hanno sottolineato gli effetti positivi sulle prestazioni dell’animale, ivi compresa la crescita.
2012
- Ampelographic and chemical characterization of local grapes for ‘saba’ and ‘agresto’ in Reggio Emilia and Modena (Northern Italy)
[Poster]
Bignami, Cristina; Antonelli, Andrea; Imazio, Serena Anna; Masino, Francesca; Matrella, Valentina; Montevecchi, Giuseppe; VASILE SIMONE, Giuseppe
abstract
BACKGROUND ‘Saba’ and ‘agresto’ are traditional Italian products both based on unfermented grape juices that are concentrated by heating. The former is obtained from ripe grapes and the latter from unripe grapes. In this work, we have characterized the main red-skinned (Ancellotta, Fortana, Lambrusco di Sorbara, Lambrusco grasparossa, Lambrusco salamino and Uva Tosca) and white-skinned (Lugliatica, Spergola, Trebbiano di Spagna and Trebbiano modenese) cultivars used for ‘saba’ and ‘agresto’ production, focusing on the variability expressed by ampelographic traits, physical and chemical parameters and anthocyanin profile.
RESULTS The cultivars examined were effectively discriminated on the basis of their different composition profile by analysis of variance and principal component analysis. In particular, a peculiar anthocyanin profile was traced by absolute and relative values for each cultivar. The identification of the main anthocyanins of some local cultivars, their chemical characterization and their ampelographic description were one of the main achievements of this work.
CONCLUSION The use of red grapes to obtain ‘saba’ seems more rational for the presence of higher amounts of antioxidant substances. Ancellotta showed several factors interesting for ‘saba’ production, such as the very high anthocyanin content, including anthocyanin antioxidants. A more detailed investigation on ‘agresto’ technology is required.
2012
- Glutamic Acid in Food and its Thermal Degradation in Acidic Medium
[Capitolo/Saggio]
Montevecchi, Giuseppe; Masino, Francesca; Antonelli, Andrea
abstract
Glutamic acid is an amino acid naturally occurring in many foods and it is responsible for umami taste. For this reason, it has been widely used as a food additive and flavor enhancer as monosodium glutamate. Glutamic acid is stable under standard conditions.
However, high temperature or extreme pH conditions may induce racemization. In addition, it is a good substrate for non-enzymic browning reactions (Maillard reaction).A case study of the glutamic acid thermal degradation at acidic pH was carried out. Different grape musts were subjected to heating at 90 °C for 30 h by means of a lab-scale equipment emulating a real process.
Model solutions were utilized to gain a deeper comprehension of this phenomenon and to explain the glutamic acid degradation pattern. Results showed that glutamic acid underwent degradation during grape must cooking, following the same trend observed in the model solutions.
The amino acid was almost linearly reduced throughout all the cooking procedure yielding pyroglutamic acid as the main product of degradation.
2012
- I vitigni tradizionali della viticoltura emiliana e l'evoluzione dei Lambruschi
[Relazione in Atti di Convegno]
Imazio, Serena Anna; B., B. i. a. g. i. n. i.; Matrella, Valentina; VASILE SIMONE, Giuseppe; Masino, Francesca; Montevecchi, Giuseppe; Bignami, Cristina
abstract
La viticoltura emiliana si caratterizza per la presenza di vitigni con una lunga e importante storia che va dalle colline alla pianura del Po. Tra i vitigni più interessanti, il gruppo dei lambruschi occupa un posto rilevante. Il termine lambrusco raggruppa vitigni differenti e l’etimologia avvicina queste varietà alla vite selvatica. Quest’ultima considerazione ha destato l’interesse di alcuni ricercatori che negli ultimi anni hanno cercato di verificare l’ipotesi che vuole i lambruschi come trait d’union tra le viti selvatiche e i vitigni coltivati. Fino ad ora la ricerca ha verificato l’esistenza di una distanza genetica significativa tra questo gruppo, peraltro eterogeneo, viti selvatiche (Vitis vinifera silvestris) e vitigni coltivati; ma non è stata in grado di verificare se vi fosse una continuità, tra i 3 gruppi mediata appunto dai lambruschi. Questo lavoro propone uno studio mutidisciplinare di 10 vitigni lambruschi provenienti dal territorio reggiano conservati presso la collezione varietale dell’Istituto Zanelli di Reggio Emilia. Le accessioni selezionate per approfondire le analisi molecolari tramite marcatori SSR (20 loci indagati) sono state caratterizzate anche dal punto di vista ampelografico e del profilo antocianico nell’ambito di un progetto AGER-Viticoltura. I risultati molecolari ottenuti sono stati confrontati con analoghi di vitigni tipici reggiani-modenesi e lombardi e con l’intero campione popolazionale di viti selvatiche presenti in Italia. I dati ottenuti sono stati utilizzati per valutare la presenza di alleli comuni, per presenza e frequenza, nei 3 gruppi ed individuare eventuali alleli guida caratteristici per ogni gruppo. Il software STRUCTURE è stato inoltre utilizzato per valutare l’esistenza di una strutturazione all’interno del campione selezionato. I risultati hanno confermato l’eterogeneità del gruppo dei lambruschi associata alla presenza di alleli caratteristici o con frequenze significativamente diverse rispetto agli altri gruppi. L’analisi della struttura genetica dell’intero campione ha, inoltre, permesso di formulare interessanti ipotesi di raggruppamento.
2012
- INDAGINE CHIMICO FISICA DELL’UVA PER LA VALORIZZAZIONE E CONSERVAZIONE DEI VITIGNI AUTOCTONI DELL'EMILIA ROMAGNA
[Poster]
Masino, Francesca; Antonelli, Andrea; Imazio, Serena Anna; Matrella, Valentina; Montevecchi, Giuseppe; Sgarbi, Elisabetta; G., Vasile; Bignami, Cristina
abstract
L’Italia può vantare una delle realtà più importanti nel panorama viticolo mondiale sia in termini di superfici che di vino prodotto, con un patrimonio vitivinicolo notevolmente complesso. Delle varietà identificate, oltre un centinaio sono autoctone di consolidata tradizione, già iscritte al registro nazionale delle varietà, e ad esse sono legate le più importanti denominazioni di origine. Ogni anno l’elenco di queste cultivar è destinato ad aumentare anche grazie al contributo della ricerca scientifica che ne svela di nuove. Ad arricchire, il già vasto patrimonio viticolo italiano, contribuiscono anche vitigni identificati, raccolti e presenti in collezioni, ma non adeguatamente descritti a cui se ne aggiungono altri presenti in vigneti in stato di abbandono e, pertanto, a rischio di scomparsa. In questo scenario, l’Emilia Romagna occupa un posto di rilievo contando molte varietà autoctone ed alloctone. A considerazione di quanto appena detto e a tutela del vasto patrimonio viticolo in Italia e, in particolar modo, in Emilia Romagna si rende utile, e alla stessa maniera necessario, lo sviluppo di un percorso di ricerca finalizzato ad approfondire le conoscenze dei vitigni mediante una approfondita caratterizzazione morfologica, fenologica, metabolica, bio-molecolare e tecnologica dei vitigni delle regioni Emilia Romagna. In questo contesto, il progetto di ricerca avviato è finalizzato alla realizzazione di uno screening della biodiversità viticola emiliana e alla sua valorizzazione tramite la caratterizzazione dei parametri chimici delle uve al fine di produrre vini di qualità elevata. La conoscenza delle caratteristiche sensoriali e delle possibilità di un loro miglioramento e la valorizzazione delle proprietà nutraceutiche, oltre ad esser valori positivi di per loro, possono contribuire alla valorizzazione dei vitigni in oggetto, fornendo un contributo sostanziale alla tutela della biodiversità viticola locale. Il lavoro di ricerca, tuttora in corso, prende in esame oltre cinquanta varietà locali delle province di Reggio Emilia e Modena, la cui autoctonia viene saggiata tramite caratterizzazioni ampelografiche e ampelometriche e tramite fingerprint molecolare (analisi di 9 loci microssatellite) e completata tramite lo studio del profilo polifenolico ed aromatico e la descrizione delle prestazioni viticolturali e di composizione dell’acino. La prima parte della ricerca si è focalizzata sull’osservazione dei principali descrittori di acino e grappolo e sull’analisi chimico-fisica dell’uva per fornire le informazioni essenziali alla determinazione delle potenzialità di vinificazione delle varietà e dei fattori che possono influenzare e condizionare il processo di vinificazione. I risultati evidenziano differenze tra i vitigni studiati per caratteri morfologici e profilo chimico – fisico, consentendo di implementare le conoscenze dei vitigni autoctoni emiliani. La ricerca sottolinea inoltre la necessità di tutelare le risorse genetiche analizzate non solo come patrimonio culturale caratterizzante il territorio di provenienza e origine, ma anche per il valore salutistico dei prodotti ottenibili (non solo vino, ma anche succhi) ed estraibili e delle qualità enologiche tali da incentivarne la coltivazione allontanando il rischio di erosione e scomparsa.
2012
- Indagine chimico fisica dell’uva per la valorizzazione dei vitigni autoctoni dell’Emilia Romagna
[Relazione in Atti di Convegno]
Masino, Francesca; Antonelli, Andrea; Imazio, Serena Anna; Matrella, Valentina; Montevecchi, Giuseppe; Sgarbi, Elisabetta; VASILE SIMONE, Giuseppe; Bignami, Cristina
abstract
Nell’ambito di un ampio progetto per la salvaguardia e la valorizzazione della biodiversità della vite (AGER n. 2010-2014), è in corso uno studio per approfondire le conoscenze chimiche e chimico-fisiche di vitigni autoctoni dell’Emilia Romagna.
Il progetto si propone di attuare un’approfondita caratterizzazione genetica e fenotipica dei vitigni in questione. In particolare, in questo lavoro sono state valutate venti cultivar (cv) di uve a bacca rossa attraverso descrittori ampelografici, parametri chimico-fisici (°Brix, pH e acidità titolabile), contenuto totale di flavonoidi e antociani e contenuto percentuale delle principali antocianine. L’analisi della varianza ha permesso di evidenziare differenze significative tra le differenti cv per tutti i parametri valutati. L’analisi delle componenti principali si è rivelata un utile strumento per caratterizzare le cv sulla base del contenuto percentuale delle singole antocianine, evidenziando profili peculiari come nel caso di Lambrusco oliva, Lambrusco a foglia frastagliata e Lambrusco Barghi. Sono stati individuati, inoltre, alcuni cluster che racchiudono cv con profili antocianici similari.
2012
- Physical and chemical characterization of Pescabivona, a Sicilian white flesh peach cultivar [Prunus persica (L.) Batsch]
[Articolo su rivista]
Montevecchi, Giuseppe; G., Vasile Simone; Masino, Francesca; Bignami, Cristina; Antonelli, Andrea
abstract
Pescabivona is an autochthonous white flesh peach cultivar population from Sicily. The composition of four Pescabivona peach landraces (Murtiddara, Bianca, Agostina, and Settembrina)at three different growing altitudes was studied. Color, color distance, weight, pulp firmness, pH, soluble solid content (SSC), titratable acidity (TA), SSC/TA ratio, organic acids, sugars, phenolics, antioxidant capacity, and lactone compounds were determined.In general for the analyzed parameters, univariate statistical analysis highlighted only a few significant differences among the landraces and the altitudes, thus demonstrating a generalhomogeneity of this local cultivar population. Principal component analysis, as well, did not show a clear separation among the different landraces, in particular for Bianca, Agostina, and Settembrina.The physico-chemical analysis showed high pulp firmness, high lactone content, and a balanced SSC/TA ratio. Moreover, even if the pulp firmness values were quite high for Agostina andSettembrina, sugar and acid content were typical of fresh-market quality peaches.
2011
- Prediction of compositional and sensory characteristics using RGB digital images and multivariate calibration techniques
[Articolo su rivista]
Foca, Giorgia; Masino, Francesca; Antonelli, Andrea; Ulrici, Alessandro
abstract
In the present paper, the possibility to use the information contained in RGB digital images to gain a fast and inexpensive quantification of colour-related properties of food is explored. To this aim, we present an approach which consists, as first step, in condensing the colour related information contained in RGB digital images of the analysed samples in one-dimensional signals, named colourgrams. These signals are then used as descriptor variables in multivariate calibration models. The feasibility of this approach has been tested using as a benchmark a series of samples of pesto sauce, whose RGB images have been used to predict both visual attributes defined by a panel test and the content of various pigments (chlorophylls a and b, pheophytins a and b, b-carotene and lutein).The possibility to predict correctly the values of some of the studied parameters suggests the feasibility of this approach for fast monitoring of the main aspect-related properties of a food matrix. The values of the squared correlation coefficient computed in prediction on a test set (R2Pred) for green and yellow hues were greater than 0.75, while R2Pred values greater than 0.85 were obtained for the prediction of total chlorophylls content and of chlorophylls/pheophytins ratio. The great flexibility of this blind analysis method for the quantitative evaluation of colour related features of matrices with an inhomogeneous aspect suggests that it is possible to implement automated, objective, and transferable systems for fast monitoring of raw materials, different stages of the manufacture and end products, not necessarily for the food industry only.
2011
- Pyroglutamic acid development during grape must cooking.
[Articolo su rivista]
Montevecchi, Giuseppe; Masino, Francesca; Antonelli, Andrea
abstract
A study of the pyroglutamic acid developmentduring must cooking as glutamine and glutamic acid degradationproduct was carried out. Pyroglutamic acid wasdetected in two white musts (Trebbiano toscano andSpergola) and in a red one (Lambrusco) previously cookedby means of a laboratory-scale equipment emulating thereal process. Results showed that pyroglutamic acid sharplyincreased and glutamine quickly disappeared during thefirst stages of the cooking process, while glutamic acid wasalmost linearly reduced throughout all the process. A studycarried out by heating the model solutions of the singleamino acids showed that both of them underwent degradationfollowing the same trend observed in the musts.
2011
- Strategie di studio e conservazione della biodiversità viticola dell’Emilia Romagna e del Lazio
[Poster]
Imazio, Serena Anna; Antonelli, Andrea; Barbieri, Cristina; Filippetti, I.; Masino, Francesca; Matrella, Valentina; Montevecchi, Giuseppe; Muganu, M.; Paolocci, M.; Sgarbi, Elisabetta; Bignami, Cristina
abstract
-L’Italia, per la sua particolare collocazione tra Oriente e Occidente e per le radici della sua cultura è il Paese più ricco di variabilità viticola (circa 1/3 di quella presente al mondo) e per questa ragione è quello più minacciato.
Attualmente oltre 400 vitigni tradizionali italiani, la cui coltivazione è autorizzata o raccomandata sul territorio nazionale, sono iscritti al catalogo delle varietà. Accanto a questo, già di per se cospicuo, patrimonio si stimano altri 1000 vitigni, raccolti e presenti in collezioni, ma non adeguatamente descritti e 400-500 vitigni ‘relittuali’, la cui rappresentatività è limitata a pochi individui, presenti in vigneti in stato di abbandono e pertanto a rischio di scomparsa.
Ciò premesso appare manifesta la necessità di definire protocolli di ricerca-recupero, catalogazione ed infine protezione dell’immenso patrimonio, presente in Italia come in tutte le Regioni Mediterranee che sin dalla preistoria hanno ospitato la nascita e lo sviluppo della viticoltura.
L’attività di ricerca, attualmente in corso, si propone di realizzare un’approfondita caratterizzazione morfologica, fenologica, metabolica, bio-molecolare, tecnologica e fisiologica dei vitigni delle regioni Emilia Romagna e Lazio.
La completezza di informazioni ottenuta combinando le metodologie ampelografiche ed ampelometriche e estremamente dettagliate e sempre più scevre dalla possibilità di errore umano alle tecnologie basate su marcatori molecolari microsatellite (SSR) e alla caratterizzazione chimica (polifenoli e aromi), permette di catalogare i vitigni realmente autoctoni, e come tali testimoni della cultura locale e della tradizione del nostro ambiente. Consentendo di mantenerne viva la memoria e di permettere, tramite la divulgazione, una conoscenza più capillare di questi tesori, mettendo chiunque sia interessato (addetti ai lavori e non) nella condizione di poter approfondire le sue conoscenze in questo settore; conferendo, così, maggiore dignità ai nostri prodotti e all’ambiente che da sempre li ospita e dalla tutela del quale dipende la loro stessa sopravvivenza.
2010
- Comparison of traditional and reductive winemaking: influence on some fixed components and sensorial characteristics.
[Articolo su rivista]
Antonelli, Andrea; G., Arfelli; Masino, Francesca; E., Sartini
abstract
An explorative study to verify the applicabilityof reductive winemaking (RW) on two cultivars was carriedout. To this purpose, traditional winemaking (TW) andRW were carried out on a semi-aromatic white grape(Sauvignon blanc) and a white neutral one (Trebbianoromagnolo). All phenolic parameters were higher in RWwines, while other substances such as alcohol, reducingsugars, acids, and volatile acidity acids were less affectedby the different winemaking technique. A deeper yellowcolor (OD 420) was a direct consequence of the higherphenolic content of RW wines, while OD 320 was strictlyrelated to caftaric acid integrity. Analyses showed a modificationof the RW wines, also in the case of a neutralcultivar. Principal component analysis (PCA) was appliedto the data set, and the first two PCs explained almost 85%of the total variability and divided TW and RW wines intwo groups to demonstrate that the effect of winemakingoverwhelmed maturation differences. Panelists preferredRW wines, which were characterized by a richer and moredelicate aroma. The study demonstrated that a carefulexclusion of air combined with an effective oxidationprevention yields to more characterized and pleasant wines.
2010
- Occurrence and evolution of amino acids during grape must cooking
[Articolo su rivista]
Montevecchi, Giuseppe; Masino, Francesca; F., Chinnici; Antonelli, Andrea
abstract
A study of the involvement of amino acids and other amino compounds in sugar degradation during mustcooking was pursued. Two white musts (Trebbiano toscano and Spergola) and a red one (Lambrusco)were cooked by means of a lab-scale equipment emulating the real process.Must composition and amino compound concentration were studied in order to understand the modificationsinduced by the heating process.Results showed that amino acids and related compounds tend to decrease at different rates during the30 h of the cooking process. The behaviour of nitrogen compounds was studied by the ratio between initialand final concentrations, and by plotting amino compound concentrations vs. time. In both cases theeffect of concentration was considered to eliminate its influence on discussion.Principal Component Analysis (PCA) clearly showed how time and heating produced similar trendsduring the cooking process of the different musts. The initial differences in composition characterisedthe whole process, and samples of each must were clearly apart from the other ones.
2010
- Studio della composizione antocianica in vitigni reggiani a bacca rossa
[Articolo su rivista]
Masino, Francesca; Montevecchi, Giuseppe; E., Majola; Bignami, Cristina; Antonelli, Andrea
abstract
In questo studio è stato valutato il ruolo di alcuni parametri nella caratterizzazione compositiva di uve. I parametri °Brix, acidità titolabile, pH, contenuto totale di antociani, indici colorimetrici (L*, a*, b*, C, H), contenuto dei singoli antociani sono stati determinati in campioni appartenenti a quattro cultivar (cv.) di vitigni autoctoni reggiani a bacca rossa (Lambrusco salamino,Lambrusco Marani, Lambrusco grasparossa, Malbo gentile).L’elaborazione statistica dei dati ha rivelato che alcuni parametri,quali gli indici colorimetrici ed il contenuto di alcuni antociani,consentono la discriminazione dei diversi campioni e l’individuazione di costanti compositive importanti per definire le caratteristiche qualitative del vitigno e del prodotto che ne scaturisce.
2009
- Composition of some commercial grappas (grape marc spirit):the anomalous presence of 1,1-diethoxy-3-methylbutane:a case study
[Articolo su rivista]
Masino, Francesca; Montevecchi, Giuseppe; C., Riponi; Antonelli, Andrea
abstract
A GC-MS study of the composition of nine different grappas (Italian grape marc spirit) was carried out.High-weight alcohols showed the greatest variations, while the lower congener concentrations generally were more uniform. Particularly interesting is the presence of 1,1-diethoxy-3-methylbutane (DMB), never detected before in grappa. DMB was present in all samples, ranging from 0.8 up to 30.6 mg L-1. This latter concentration was the highest detected in an alcoholic beverage so far. A discussion on the other volatile congeners was also reported. Principal component analysis was applied to the data and explained[80% of the whole variability. Most grappas are grouped in a single cluster, while the other samples are completely separated. DMB, ethyl acetate, ethyl lactate, and n-butanol are some examples of constituent able to differentiate the tested products.
2008
- A chemometric study of pesto sauce appearance and of its relation to pigment concentration
[Articolo su rivista]
Masino, Francesca; Foca, Giorgia; Ulrici, Alessandro; Arru, Laura; Antonelli, Andrea
abstract
Pesto sauce is a typical example of a food matrix in which aspect is of key importance to the final judgment of the consumer, and whose color strongly depends on the production process and on the ingredients. In view of this, the aim of the present work is to evaluate the possibility of quantifying the variability of visual aspect of different brands of pesto sauce, and its relation to the concentration of the main pigments. Sensory evaluation of the appearance of 12 commercial pesto samples was carried out by a panel of 16 assessors who evaluated quantitatively six visual attributes, suitably defined for the description of pesto aspect. A quantitative estimate of the performance of the panel was carried out by means of both univariate and multivariate–multiway chemometric tools (parallel factor analysis, PARAFAC). In addition, the relationship between the mean sensory scores values and the concentrations of chlorophylls, pheophytins and carotenoids was investigated by principal components analysis (PCA). Both PCA and PARAFAC showed good clustering of thesamples and a satisfactory degree of homogeneity of the assessors. Data analysis showed that assessors fundamentally agree about the main visual characteristics of pesto sauces, which are partly correlated with the concentration values of the main pigments.
2008
- A study on relationships among chemical, physical, and qualitative assessment in traditional balsamic vinegar
[Articolo su rivista]
Masino, Francesca; F., Chinnici; A., Bendini; Montevecchi, Giuseppe; Antonelli, Andrea
abstract
Nineteen commercially available samples of aceto balsamico tradizionale (TBV, traditional balsamic vinegar) have been investigated, in order to study the relationships between their physical and chemical profiles and their sensory quality. Density, acidity, total phenols, furanic compounds, sugars, carboxylic acids and ABTS+ radical scavenging assay were measured. Sugars, density and dry matter positively influence vinegar quality, while other parameters, such as acetic acid, have a negative influence. In addition, radical scavenging activity was not only correlated with phenolic content, as expected, but also with some quality parameters.Also unexpected correlations between hydroxymethylfurfural and lactic acid and between vinegar quality, ash content and radicalscavenging activity were found.
2008
- Evaluation of the combined effects of enzymatic treatment and aging on lees on the aroma of wine from Bombino bianco grapes
[Articolo su rivista]
Masino, Francesca; Antonelli, Andrea; Montevecchi, Giuseppe; Arfelli, G.
abstract
In this study, two different doses of commercial β-glucanase enzyme preparation were tested to verify their effect on wines aged on lees. These wines were compared with two samples with no enzymatic treatment. The former was aged on lees (control), and the latter was readily filtered off from the yeast cell biomass (standard). Analysis of variance (one-way ANOVA), the Tukey test, and principal component analysis (PCA) were applied to all of the samples, which were analyzed for aroma composition, along with galacturonic acid, total acidity, pH, and color. Results showed a large number of statistically significant differences among samples. In general, wines treated with β-glucanase werecharacterized by higher concentration of many volatile Compounds. The presence of lees and even more the exogenous enzymatic action enhanced almost all volatile compounds. Besides the high presence of ethyl esters, it is worth mentioning the behavior of hexanol and trans-3-hexenol, which are strongly enhanced by the presence of lees and by enzymatic treatments
2008
- Extraction and quantification of main pigments in pesto sauces
[Articolo su rivista]
Masino, Francesca; Ulrici, Alessandro; Antonelli, Andrea
abstract
Pesto is a widely diffused Italian pasta sauce, whose main ingredient is basil. Since its appearance is a key factor for marketing, the determination of its pigment content is of fundamental interest. To this aim, a method for the determination of pesto pigments by C18-HPLC is proposed. Only b-carotene was determined directly by Vis-spectrophotometry, as a consequenceof sample purification over a silica cartridge.The proposed method is reliable allowing, for the first time, an easy determination of chlorophylls, pheophytins, lutein and b-carotene in a complex matrix such as pesto. The results show great differences in pigment composition among the samples, with pheophytins as the main components. Only non-thermally processed product show appreciable chlorophyll content as aconsequence of the different production technique.Principal Component Analysis performed on thepigment contents showed great variability among thedifferent samples.
2008
- Influenza della composizione sulla qualità dell’Aceto Balsamico Tradizionale
[Articolo su rivista]
Masino, Francesca; Montevecchi, Giuseppe; Antonelli, Andrea; F., Chinnici; A., Bendini
abstract
In questo studio è stato considerato il ruolo di alcuni parametri sul profilo qualitativo dell’Aceto Balsamico Tradizionale (ABT). Sono stati determinati: acidità totale, pH, densità, °Brix, ceneri, acidi organici, zuccheri, composti furanici su diciannove ABT, precedentemente valutati mediante analisi sensoriale, e distinti per classe merceologica. Infine, è stata determinata l’attività antiradicalica del prodotto.L’elaborazione statistica dei dati ha rivelato che molti parametri (zuccheri, densità, residuo secco, ecc.) influenzano positivamente la qualità dell’aceto, mentre altri come l’acido acetico ha un’influenza negativa. Oltre a ciò, interessanti correlazioni hanno evidenziato che alcuni parametri (ceneri, polifenoli totali, attività antiradicalica, ecc.) sono possibili indici di qualità degli aceti.Tra contenuto di 5-(idrossimetil)-2-furaldeide (HMF) e acido lattico è stata, infine, evidenziata un’inattesa correlazione per la quale è stata proposta una spiegazione plausibile.
2008
- Physiological responses of spinach leaves to low oxygen conditions: a very preliminary study
[Abstract in Atti di Convegno]
Anceschi, A. E.; Fornaciari, S.; Masino, Francesca; Arru, Laura
abstract
The study of anoxia tolerance has been generally performed on roots rather than on leaves. We are investigating the physiologycal effects on spinach leaves of root anoxia. Ethanol concentration does not show a significant variation after the onset of anoxic condition, nor any increase for all the 12h long experiment; on the contrary, a higher accumulation (up to 0,2 mg/g FW) of lactate occurs. The anoxic stress determines an early 4-fold increase of ADH activity, then it assesses about 2 times higher than control for the rest of the treatment. LDH activity rises only a little under anoxia. It seems not to be a tight correlation between enzymes activity and their own metabolites: the release of volatile end-products of anaerobic metabolism via the shoot, and the so high ADH activity, should have contributed most to ethanol accumulation in leaves. We wonder if the diffusion through the leaf tissue might be responsible of the low ethanol concentration measured. We are working on the isolation of ADH and LDH genes, and related coding sequences, in order to verify at molecular level the regulation of the protein synthesis under anoxic and hypoxic stress.
2006
- Determinazione di pigmenti e attributi sensoriali mediante analisi multivariata del colore di immagini digitali
[Abstract in Atti di Convegno]
Ulrici, Alessandro; Foca, Giorgia; Masino, Francesca
abstract
Recentemente è stato presentato un nuovo metodo automatizzato per la classificazione di matrici alimentari disomogenee sulla base delle comuni fotografie digitali RGB che, rappresentando il contenuto in colore di ogni immagine digitale sotto forma di un segnale (colorigramma) dato dalla sequenza di curve di distribuzione di vari descrittori del colore dei pixel, permette di selezionare le regioni più significative con opportuni algoritmi di feature selection/classificazione. I risultati ottenuti su una serie di campioni di pesto alla genovese, ci hanno spinto a valutare la possibilità di impiegare lo stesso approccio a scopi di calibrazione, utilizzando i colorigrammi ottenuti da fotografie di campioni di pesto per prevederne il contenuto in pigmenti (clorofille, feofitine, caroteni) ed alcune caratteristiche legate all’aspetto, valutate per mezzo di un panel test. Per molte delle proprietà studiate sono stati ottenuti modelli di calibrazione PLS con soddisfacente capacità predittiva, e risultati ancora migliori sono stati raggiunti impiegando un algoritmo di feature selection/calibrazione basato sulla Trasformata Wavelet.
2005
- A study of the relationships among acidity, sugar and furanic compound concentrations in set of casks for Aceto Balsamico Tradizionale of Reggio Emilia by multivariate techniques
[Articolo su rivista]
Masino, Francesca; F., Chinnici; Franchini, Giancarlo; Ulrici, Alessandro; Antonelli, Andrea
abstract
‘‘Aceto Balsamico Tradizionale’’ (ABT) is gaining increasing attention due to its peculiar characteristics, not only within the production area. A first approach to understanding the complex ageing process was performed by studying ABT furanic compounds, quantified by HPLC: hydroxymethylfurfural, furoic acid, furfural, and 5-acetoxymethylfurfural (HMF, FA, Fal, AMFA). Also, other parameters, expressing the acidic and sugar contents (pH, total acidity and Brix), were quantified.Furanic compounds arise during the must concentration process. Moreover, they tend to rise on ageing, as a consequence of thewater loss during the process. However, due to the great reactivity of these substances, which rapidly evolve into other compounds, differences in the accumulation kinetics are likely.While the separate analyses of the single variables did not lead to any significant contribution in the understanding of the phenomenainvolved in the product transformation, principal component analysis showed a common trend on ageing for all the studied sets.
2005
- Ageing of Aceto Balsamico Tradizionale: a mathematical model
[Abstract in Atti di Convegno]
Masino, Francesca; D., Sanarico; Antonelli, Andrea; Giudici, Paolo
abstract
Aceto Balsamico Tradizionale is obtained through a long ageing of concentrated must in five or six barrels of decreasing capacity. During this time, a long with annual product drawing water evaporation occurs. When ABT is extracted from the smallest cask, an equal volume of partially aged product is transferred from the previous barrel, and so on up to the largest one where cooked must is added. The volume is kept constant by transferring periodically aliquots of the product from one cask to the following one
2005
- Aging of aceto balsamico tradizionale a mathematical model.
[Relazione in Atti di Convegno]
Masino, Francesca; Donato, Sanarico; Antonelli, Andrea; Giudici, Paolo
abstract
Theoretical model
2005
- Analisi multivariata di dati storici chimico-fisici e microbiologici delle acque potabili reggiane
[Relazione in Atti di Convegno]
Ulrici, Alessandro; Foca, Giorgia; Manzini, Daniela; Masino, Francesca; N., Fontani; Franchini, Giancarlo; G., Carapezzi
abstract
-
2005
- Analisi multivariata di immagini digitali per la valutazione di matrici alimentari eterogenee
[Articolo su rivista]
Ulrici, Alessandro; Manzini, Daniela; Masino, Francesca; Franchini, Giancarlo; Antonelli, Andrea; Foca, Giorgia
abstract
Questo lavoro descrive un nuovo metodo automatizzato per la classificazione di matricialimentari eterogenee sulla base delle comunifotografie digitali a colori. La caratteristica piùinnovativa di questo approccio consiste nellacapacità di identificare autonomamente gliaspetti che risultano essere maggiormente utiliper la classificazione degli alimenti esaminati. Ciòsignifica individuare le variabili più significativeper la classificazione dei campioni analizzatiin maniera cieca, ovvero senza la necessità dieffettuare alcuna assunzione a priori sulla naturadella matrice alimentare considerata. L’approccioprevede di rappresentare il contenuto in colore diogni immagine digitale sotto forma di un segnale,che noi abbiamo chiamato colorigramma, il qualeconsiste essenzialmente nella sequenza delle curvedi distribuzione dei tre valori di colore Rosso, Verdee Blu, nonché di vari parametri da essi derivati. Icolorigrammi così ottenuti possono quindi essereanalizzati mediante un algoritmo di classificazionee selezione di variabili chiamato WPTER. In questolavoro si presenta l’applicazione di tale approcciosu una serie di campioni di pesto alla genovese.Questo tipo di condimento, soprattutto a causa delladegradazione della clorofilla, tende a presentare unagrande variabilità di colore, che risulta però difficileda quantificare con metodi tradizionali di analisi acausa dell’aspetto eterogeneo.
2005
- Application of Gas-Cromatography for the characterization of Traditional Balsamic Vinegar
[Abstract in Atti di Convegno]
Manzini, Daniela; Ulrici, Alessandro; Franchini, Giancarlo; Masino, Francesca; Antonelli, Andrea; Cocchi, Marina
abstract
-
2005
- Determinazione dei parametri chimico-fisici nell’Aceto Balsamico Tradizionale di Reggio Emilia (ABTRE) e loro correlazione con il giudizio sensoriale.
[Relazione in Atti di Convegno]
Masino, Francesca; Ulrici, Alessandro; Antonelli, Andrea
abstract
Scopo di questo lavoro è stato quello valutare l’esistenza d’eventuali relazioni tra il giudizio sensoriale e alcuni parametri chimico-fisici misurati in ABTRE. L’analisi statistica univariata e multivariata dei dati ha evidenziato che i prodotti che ottengono il maggior punteggio sensoriale sono quelli caratterizzati da un adeguato contenuto acido e da una maggiore densità e dolcezza.
2005
- HPLC applications in Aceto Balsamico tradizionale quality assessment
[Abstract in Atti di Convegno]
Masino, Francesca; Manzini, Daniela; Ulrici, Alessandro; Antonelli, Andrea
abstract
-
2005
- Studio sensoriale sulle acque: approccio sperimentale
[Relazione in Atti di Convegno]
Masino, Francesca; Antonelli, Andrea; Ulrici, Alessandro; Foca, Giorgia; Franchini, Giancarlo
abstract
Le caratteristiche sensoriali assumono un ruolo di fondamentale importanza nella determinazione della qualità alimentare. Per questi motivi, l’analisi sensoriale è uno strumento valido che, abbinata ad altre metodiche, consente d’individuare, sviluppare e migliorare le caratteristiche di un prodotto, oltre che a studiare le preferenze dei consumatori.L’acqua è, per definizione, priva di gusto ed odore e, proprio per questo motivo, le sue caratteristiche sensoriali sono difficili da valutare. In questo lavoro si descrive l’addestramento di un gruppo di persone (panel) per la valutazione sensoriale dell’acqua, ed alcune applicazioni a campioni reali
2004
- Andamento dei composti furanici in batterie per la produzione dell’Aceto Balsamico Tradizionale di Reggio Emilia
[Articolo su rivista]
Masino, Francesca; F., Chinnici; Antonelli, Andrea
abstract
L’Aceto Balsamico Tradizionale (ABT) di Reggio Emilia deriva da mosto concentrato, che subisce un invecchiamento di almeno 12 anni in batterie costituite da 5 botti, diverse per capacità edessenza legnosa. Sono stati studiati gli andamenti dell’acidità, della concentrazione e del contenuto di composti furanici, in sette differenti batterie, condotte secondo il metodo tradizionale dielaborazione dell’ABT. I derivati furanici si originano durante la concentrazione del mosto, e il loro contenuto tende ad aumentare nel corso dell’invecchiamento, a causa della graduale perdita d’acqua che caratterizza il processo.Tuttavia le cinetiche d’accumulo sono diverse poiché i composti furanici, molecole piuttosto reattive, subiscono, verosimilmente, una rapida evoluzione in questa matrice. Ne risulta una cinetica di accumulo non sempre regolare, che in alcuni casi mostra una flessione, probabilmente a causa di fenomeni di polimerizzazione.Il composto più importante, dal punto di vista quantitativo, è l’idrossimetilfurfurale (HMF), dosato, mediante tecnica HPLC, insieme ad acido furoico (AF), furfurale (Fal), 2-metilfurfurale e5-acetossimetilfurfurale (AMFA)
2004
- Heat-induced chemical modification of grape must as related to its concentration during the production of traditional balsamic vinegar: A preliminary approach
[Articolo su rivista]
Antonelli, Andrea; F., Chinnici; Masino, Francesca
abstract
Occurrence and concentration of some furanic compounds during grape must concentration were studied by high-performanceliquid chromatography with diode array detection. A progressive decrease of the glucose/fructose ratio was observed, along with a progressive increase of cyclic oxygenated compounds, which followed sugar concentration. Furoic acid, furfural, and 5-hydroxymethylfurfural were detected and quantified, with the latter found to be the main substance in this group. One other unknown substance with a furan-like UV spectrum was detected. Its accumulation profile was irregular, apparently scarcely influenced by sugar concentration. Two parameters that describe colour (optical absorbance at 280 and 420 nm), pH and reducing sugar content are studied.
2004
- Studio delle relazioni tra acidità, concentrazione zuccherina, concentrazione di composti di natura furanica ed invecchiamento in batterie per la produzione di Aceto Balsamico Tradizionale di Reggio Emilia mediante metodologie chemiometriche
[Relazione in Atti di Convegno]
Masino, Francesca; Chinnici, Fabio; Franchini, Giancarlo; Ulrici, Alessandro; Antonelli, Andrea
abstract
L’Aceto Balsamico Tradizionale (ABT) di Reggio Emilia deriva da mosto concentrato, che subisce un invecchiamento di almeno 12 anni in batterie costituite generalmente da 5 botti, diverse per capacità ed essenza legnosa. In questo lavoro di ricerca sono stati elaborati modelli matematici allo scopo di indagare le relazioni esistenti tra l’acidità, la concentrazione zuccherina, la concentrazione di composti di natura furanica e l’invecchiamento dell’ABT. I derivati furanici si originano durante la concentrazione del mosto, e il loro contenuto tende ad aumentare nel corso dell’invecchiamento, a causa della graduale perdita d’acqua che caratterizza il processo. Tuttavia le cinetiche d’accumulo sono diverse poiché i composti furanici, molecole piuttosto reattive, subiscono verosimilmente una rapida evoluzione in questa matrice. Ne risulta una cinetica di accumulo non sempre regolare, che richiede il ricorso a metodi d’indagine basati su tecniche chemiometriche multivariate, quale l’analisi delle componenti principali (PCA) per poter essere interpretata. Il derivato del furano più importante dal punto di vista quantitativo è l’idrossimetilfurfurale (HMF), dosato, mediante tecnica HPLC, insieme ad acido furoico (AF), furfurale (Fal) e 5-acetossimetilfurfurale (AMFA).
2004
- Study of aroma and polymer interactions.
[Poster]
Puglisi, Maria Laura; Masino, Francesca; Antonelli, Andrea; Fava, Patrizia
abstract
The diffusional properties of polymeric packaging materials are strictly related to the shelf-life of packaged food products and the use and demand of high barrier polymers in food packaging applications are growing in importance. High barrier polymers are generally defined in terms of oxygen and water vapour barrier, considered to be detrimental of the food quality. However, among the components participating in externally-driven degradative reactions, volatile flavours and aroma compounds are neglected. Whereas permeability data and standardised measuring procedures are available for gases and water vapour, information on flavours and other organic compounds are limited.
Several studies have been made about the absorption of aroma compounds from citrus juice (G.Pieper et al, 1992; J. Letinsky and G. W. Halek, 1992; G. D. Sadler and R. J. Braddock, 1991), showing a reduction of d-limonene of up to 50% by adsorption into LDPE inside coating packaging (G. Pieper et al., 1992) and many permeations studies have been made too.
Permeability’s phenomena can be represented into three steps: first we have a sorption of the molecules on the surface of the film, than the molecules diffuse into the film and finally they can desorbe from the other side of the film. Generally, for a gas permeant, permeability is described as: P=D*S , where “S” is the solubility coefficient and “D” the diffusion coefficient. If this equation can describe appropriately the permeation of permanent gases, on the contrary, if organic vapors are concerned, it does not satisfy, because of: “P” and “S” are temperature-dependent and the value obtained from this equation are good for gases that do not interact between them and that do not produce structural changes into the polymer. As demonstrated by Togawa et al. (X), the d-limonene, generally used as a model permeant, is absorbed into the polyolefin films inducing a swelling and a structural changing, which contribute to the characteristic permeability enhancement of volatile compounds.
Aim of this work was to study and evaluate the phenomena of permeability and adsorption of three different aroma compounds in a biaxially oriented polypropylene and in a two biaxially oriented polypropylene-based materials modified, one with TiO2 and the other one expanded.
The aroma were tested individually and in a mixture for all the different materials, in order to investigate the interaction’s effect of more than one compounds.
2003
- Andamento dei composti di natura furanica in batterie per la produzione dell’Aceto Balsamico Tradizionale di Reggio Emilia
[Relazione in Atti di Convegno]
Masino, Francesca; F., Chinnici; Antonelli, Andrea
abstract
L’Aceto Balsamico Tradizionale di Reggio Emilia (ABT) deriva da mosto concentrato, che subisce un invecchiamento di almeno 12 anni in batterie costituite da 5 botti, diverse per capacità ed essenza legnosa. Sono stati studiati gli andamenti dell’acidità, della concentrazione e del contenuto di composti furanici, in sette differenti batterie, condotte secondo il metodo tradizionale di elaborazione dell’ABT. I derivati furanici si originano durante la concentrazione del mosto, e il loro contenuto tende ad aumentare nel corso dell’invecchiamento, a causa della graduale perdita d’acqua che caratterizza il processo. Tuttavia le cinetiche d’accumulo sono diverse poiché i composti furanici, molecole piuttosto reattive, subiscono, verosimilmente, una rapida evoluzione in questa matrice. Ne risulta una cinetica di accumulo non sempre regolare, che in alcuni casi mostra una flessione, probabilmente a causa di fenomeni di polimerizzazione. Il composto più importante, dal punto di vista quantitativo, è l’idrossimetilfurfurale, dosato, mediante tecnica HPLC, insieme ad acido furoico, furfurale, 2-metilfurfurale e 5-acetossimetilfurfurale
2003
- Determination of furanic compounds in traditional balsamic vinegars by ion-exclusion liquid chromatography and diode-array detection
[Articolo su rivista]
F., Chinnici; Masino, Francesca; Antonelli, Andrea
abstract
A method for the determination of furanic compounds intraditional balsamic vinegars is proposed. It is based on ionexclusion chromatographic separation and diode-array detection of furans through an isocratic elution with 0.01N phosphoric acid and 16% acetonitrile. Preliminary trials on standard compounds stability in heat–acidic conditions are also performed. In all the 19 samples analyzed, 2-furoic acid, 5HMF, and furfural are found.No sample contains 4-hydroxy-2,5-dimethyl-3-(2H)-furanone(DHMF); 2-acetylfuran; or furfuryl alcohol. Three Unknown compounds are also detected. The last eluting of these compoundsis identified as 5-acethoxymethylfurfural, and, notwithstanding apartial hydrolysis in our chromatographic conditions, itsquantitation can be carried out.
2002
- Modificazioni degli zuccheri nel corso della produzione di Aceto Balsamico Tradizionale di Reggio Emilia
[Relazione in Atti di Convegno]
F., Chinnici; Masino, Francesca; Antonelli, Andrea
abstract
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