This page has only limited features, please log in for full access.

Unclaimed
Bruno Zanoni
Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies, University of Florence, Via Donizetti, 6-50144 Firenze, Italy

Honors and Awards

The user has no records in this section


Career Timeline

The user has no records in this section.


Short Biography

The user biography is not available.
Following
Followers
Co Authors
The list of users this user is following is empty.
Following: 0 users

Feed

Journal article
Published: 15 August 2021 in Foods
Reads 0
Downloads 0

The aim of this study was to propose a methodological approach to evaluate the impact of the organic, biodynamic, and conventional production processes on the intrinsic and perceived quality of a typical wine. For this purpose, fourteen commercial Chianti DOCG wines from the 2016 harvest were selected based on the type of production management. A survey was set up to get winemaking information from the estate’s producer of the wines to estimate the carbon dioxide production under the three types of management. The eligibility, identity, and style properties (the intrinsic quality) of the wines were defined. A group of 45 experts evaluated the differences between wines by the Napping test and rated their typicality (perceived quality). The organic and biodynamic management showed a lower level of estimated values of carbon dioxide production. The overall statistical elaboration of the chemical and sensory data highlighted that the registered differences of the intrinsic, perceived quality, and typicality level of the respective wines, did not depend on the type of management. The comparison of the three kinds of wine by SIMCA modeling, put in evidence that the conventional ones showed a greater homogeneity regarding chemical composition, sensory characteristics, and typicality.

ACS Style

Francesco Maioli; Monica Picchi; Valentina Millarini; Paola Domizio; Gabriele Scozzafava; Bruno Zanoni; Valentina Canuti. A Methodological Approach to Assess the Effect of Organic, Biodynamic, and Conventional Production Processes on the Intrinsic and Perceived Quality of a Typical Wine: The Case Study of Chianti DOCG. Foods 2021, 10, 1894 .

AMA Style

Francesco Maioli, Monica Picchi, Valentina Millarini, Paola Domizio, Gabriele Scozzafava, Bruno Zanoni, Valentina Canuti. A Methodological Approach to Assess the Effect of Organic, Biodynamic, and Conventional Production Processes on the Intrinsic and Perceived Quality of a Typical Wine: The Case Study of Chianti DOCG. Foods. 2021; 10 (8):1894.

Chicago/Turabian Style

Francesco Maioli; Monica Picchi; Valentina Millarini; Paola Domizio; Gabriele Scozzafava; Bruno Zanoni; Valentina Canuti. 2021. "A Methodological Approach to Assess the Effect of Organic, Biodynamic, and Conventional Production Processes on the Intrinsic and Perceived Quality of a Typical Wine: The Case Study of Chianti DOCG." Foods 10, no. 8: 1894.

Journal article
Published: 28 June 2021 in Foods
Reads 0
Downloads 0

Unripe grapes (UGs) are a waste product of vine cultivation rich in natural antioxidants. These antioxidants could be used in winemaking as alternatives to SO2. Three extracts were obtained by maceration from Viognier, Merlot and Sangiovese UGs. The composition and antioxidant activity of the UG extracts were studied in model solutions at different pH levels. The capacity of the UG extracts to protect wine colour was evaluated in accelerated oxidation tests and small-scale trials on both red and white wines during ageing in comparison with sulphur dioxide, ascorbic acid and commercial tannins. The Viognier and Merlot extracts were rich in phenolic acids while the Sangiovese extract was rich in flavonoids. The antioxidant activity of the extracts and commercial tannins was influenced by the pH. In the oxidation tests, the extracts and commercial products showed different wine colour protection capacities in function of the type of wine. During ageing, the white wine with the added Viognier UG extract showed the lowest level of colour oxidation. The colour of the red wine with the UG extract evolved similarly to wine with SO2 and commercial tannins. The obtained results indicated that natural and healthy UG extracts could be an interesting substitute for SO2 during wine ageing.

ACS Style

Giovanna Fia; Ginevra Bucalossi; Bruno Zanoni. Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products. Foods 2021, 10, 1499 .

AMA Style

Giovanna Fia, Ginevra Bucalossi, Bruno Zanoni. Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products. Foods. 2021; 10 (7):1499.

Chicago/Turabian Style

Giovanna Fia; Ginevra Bucalossi; Bruno Zanoni. 2021. "Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products." Foods 10, no. 7: 1499.

Journal article
Published: 03 October 2020 in Foods
Reads 0
Downloads 0

Nowadays commercial preparations of yeast polysaccharides (PSs), in particular mannoproteins, are widely used for wine colloidal and tartrate salt stabilization. In this context, the industry has developed different processes for the isolation and purification of PSs from the cell wall of Saccharomyces cerevisiae. This yeast releases limited amounts of mannoproteins in the growth medium, thus making their direct isolation from the culture broth not economically feasible. On the contrary, Schizosaccharomyces japonicus, a non-Saccharomyces yeast isolated from wine, releases significant amounts of PSs during the alcoholic fermentation. In the present work, PSs released by Sch. japonicus were recovered from the growth medium by ultrafiltration and their impact on the wine colloidal stability was evaluated. Interestingly, these PSs contribute positively to the wine protein stability. The visible haziness of the heat-treated wine decreases as the concentration of added PSs increases. SDS-PAGE Gel electrophoresis results of the haze and of the supernatant after the heat stability test are consistent with the turbidity measurements. Moreover, particle size distributions of the heat-treated wines, as obtained by Dynamic Light Scattering (DLS), show a reduction in the average dimension of the protein aggregates as the concentration of added PSs increases.

ACS Style

Valentina Millarini; Simone Ignesti; Sara Cappelli; Giovanni Ferraro; Alessandra Adessi; Bruno Zanoni; Emiliano Fratini; Paola Domizio. Protection of Wine from Protein Haze Using Schizosaccharomyces japonicus Polysaccharides. Foods 2020, 9, 1407 .

AMA Style

Valentina Millarini, Simone Ignesti, Sara Cappelli, Giovanni Ferraro, Alessandra Adessi, Bruno Zanoni, Emiliano Fratini, Paola Domizio. Protection of Wine from Protein Haze Using Schizosaccharomyces japonicus Polysaccharides. Foods. 2020; 9 (10):1407.

Chicago/Turabian Style

Valentina Millarini; Simone Ignesti; Sara Cappelli; Giovanni Ferraro; Alessandra Adessi; Bruno Zanoni; Emiliano Fratini; Paola Domizio. 2020. "Protection of Wine from Protein Haze Using Schizosaccharomyces japonicus Polysaccharides." Foods 9, no. 10: 1407.

Journal article
Published: 28 September 2020 in Molecules
Reads 0
Downloads 0

Oenotannins are nowadays widely used as co-adjuvant in the winemaking process. The increasing cultivation and consumption of pomegranate (Punica granatum L.) leads to high amounts of by-products, mainly peels. Aim of this study was to propose a dried tannin-rich extract from pomegranate by-products as a new oenotannin. A decoction was prepared from mesocarp of the Wonderful pomegranate variety only using hot water as extracting solvent. The dried decoction was physical-chemically characterized and compared to 7 existing commercial oenotannins from different botanical origin (grape seed, oak, gallnut), according to UV-Vis Spectroscopy, Colorimetric analysis (CIELab), gelatin index, reactivity to proteins, HPLC-DAD, DPPH, and Total Polyphenols content by both Folin-Ciocalteu and the International Organization of Vine and Wine (OIV) methods. Data showed the lowest antiradical (AR) and total polyphenolic content (TPC) for the pomegranate tannin but also the highest AR/TPC ratio suggesting a good radical scavenging potential of this new tannin. Pomegranate tannin showed high reactivity with proteins, a unique chromatographic profile, and a low color impact. The new pomegranate tannin showed an interesting potential for oenological applications in particular for reducing the use of sulfites during vinification and for the white wine stabilization.

ACS Style

Valentina Canuti; Lorenzo Cecchi; Mohamad Khatib; Lorenzo Guerrini; Nadia Mulinacci; Bruno Zanoni. A New Extract from Pomegranate (Punica granatum L.) By-Products as a Potential Oenological Tannin: Preliminary Characterization and Comparison with Existing Commercial Products. Molecules 2020, 25, 4460 .

AMA Style

Valentina Canuti, Lorenzo Cecchi, Mohamad Khatib, Lorenzo Guerrini, Nadia Mulinacci, Bruno Zanoni. A New Extract from Pomegranate (Punica granatum L.) By-Products as a Potential Oenological Tannin: Preliminary Characterization and Comparison with Existing Commercial Products. Molecules. 2020; 25 (19):4460.

Chicago/Turabian Style

Valentina Canuti; Lorenzo Cecchi; Mohamad Khatib; Lorenzo Guerrini; Nadia Mulinacci; Bruno Zanoni. 2020. "A New Extract from Pomegranate (Punica granatum L.) By-Products as a Potential Oenological Tannin: Preliminary Characterization and Comparison with Existing Commercial Products." Molecules 25, no. 19: 4460.

Journal article
Published: 19 September 2020 in Food Chemistry
Reads 0
Downloads 0

The kneading step of wholewheat flour (WWF) dough was monitored using low-resolution 1H nuclear magnetic resonance (NMR). The tested variables were kneading time and total water content. Two 1H Free induction decay (FID) (A and B) and four 1H T2 Car-Purcell-Meiboom-Gill (CPMG) (C, D, E and F) proton populations were observed and the attribution to the different proton domains was made based on the literature and data acquisition. Kneading time significantly increased the mobility and the relative abundance of popA, the relative abundance and strength of protons of popC, D and E, while significantly reducing the relative amount of popF and increasing its mobility. This evolution of the proton populations during kneading was interpreted as chemical/physical transformations of the flour constituents. The use of WWF may reveal the changes in molecular dynamics underlying the higher water requirements of unrefined doughs, often associated with improved bread quality.

ACS Style

Ottavia Parenti; Lorenzo Guerrini; Bruno Zanoni; Mia Marchini; Maria Grazia Tuccio; Eleonora Carini. Use of the 1H NMR technique to describe the kneading step of wholewheat dough: The effect of kneading time and total water content. Food Chemistry 2020, 338, 128120 .

AMA Style

Ottavia Parenti, Lorenzo Guerrini, Bruno Zanoni, Mia Marchini, Maria Grazia Tuccio, Eleonora Carini. Use of the 1H NMR technique to describe the kneading step of wholewheat dough: The effect of kneading time and total water content. Food Chemistry. 2020; 338 ():128120.

Chicago/Turabian Style

Ottavia Parenti; Lorenzo Guerrini; Bruno Zanoni; Mia Marchini; Maria Grazia Tuccio; Eleonora Carini. 2020. "Use of the 1H NMR technique to describe the kneading step of wholewheat dough: The effect of kneading time and total water content." Food Chemistry 338, no. : 128120.

Journal article
Published: 10 August 2020 in Foods
Reads 0
Downloads 0

Sangiovese is the most cultivated red grape variety in Italy where it is certified for the production of several Protected Designation of Origin (PDO) wines, and it is one of the most cultivated Italian red grape varieties in California. Despite the global distribution of this variety, there is a lack of international studies on Sangiovese grapes and wines. For this reason, the present study aimed to compare 20 commercial Sangiovese wines from 2017 harvest, 9 produced in Italy (Tuscany) and 11 in California, in order to evaluate the intrinsic and perceived quality. The eligibility, identity, and style properties (the intrinsic quality) of the wines were evaluated. A group of 11 Italian experts evaluated the perceived quality by rating the typicality of the wines. The experimental data showed that the intrinsic quality of Sangiovese wine samples was affected by the growing area; in particular, the wine resulted very different for the color indices and polyphenol composition. The above differences in intrinsic quality levels did not lead to a different evaluation of the perceived quality (typicality) by the wine experts. The results evidenced that Sangiovese variety is recognizable also if grown outside its original terroir, and fresh and fruity wines were considered more typical. This study expands our current knowledge of Sangiovese wines and the contribution of regional characteristics to the composition of wine.

ACS Style

Valentina Canuti; Annegret Cantu; Monica Picchi; Larry A. Lerno; Courtney K. Tanabe; Bruno Zanoni; Hildegarde Heymann; Susan E. Ebeler. Evaluation of the Intrinsic and Perceived Quality of Sangiovese Wines from California and Italy. Foods 2020, 9, 1088 .

AMA Style

Valentina Canuti, Annegret Cantu, Monica Picchi, Larry A. Lerno, Courtney K. Tanabe, Bruno Zanoni, Hildegarde Heymann, Susan E. Ebeler. Evaluation of the Intrinsic and Perceived Quality of Sangiovese Wines from California and Italy. Foods. 2020; 9 (8):1088.

Chicago/Turabian Style

Valentina Canuti; Annegret Cantu; Monica Picchi; Larry A. Lerno; Courtney K. Tanabe; Bruno Zanoni; Hildegarde Heymann; Susan E. Ebeler. 2020. "Evaluation of the Intrinsic and Perceived Quality of Sangiovese Wines from California and Italy." Foods 9, no. 8: 1088.

Journal article
Published: 06 August 2020 in Foods
Reads 0
Downloads 0

Filtration is the most widespread stabilisation operation for extra virgin olive oil, preventing microbial and enzymatic changes. However, during the harvest, the workload of olive mills is at its peak. This results in two approaches to filtration: (i) delays it until after harvesting, increasing the risk of degraded oil quality, and (ii) filters it immediately, increasing the workload. The aim of our experiment is to assess the risk of delaying filtration and establish a safe delay time. Changes in the sensory profile and volatile compound contents were evaluated during 30 days in filtered and unfiltered samples. Significant differences were related to filtration: both turbidity grade and microbial contamination; no differences for the legal parameters were found. Two, contrasting, results were obtained with respect to oil quality: (i) the fusty defect, appearing in less than five days in unfiltered oils, leading to the downgrade of the oil’s commercial category, and (ii) filtration removing some lipoxygenase volatile compounds. Consequently, a fruity attribute was more pronounced in unfiltered samples until day five of storage; it seems that, from this point, the fusty defect masked a fruity attribute. Hence, filtering within a few days strongly reduced the risk of degraded oil quality compared to a delayed filtration.

ACS Style

Lorenzo Guerrini; Carlotta Breschi; Bruno Zanoni; Luca Calamai; Giulia Angeloni; Piernicola Masella; Alessandro Parenti. Filtration Scheduling: Quality Changes in Freshly Produced Virgin Olive Oil. Foods 2020, 9, 1067 .

AMA Style

Lorenzo Guerrini, Carlotta Breschi, Bruno Zanoni, Luca Calamai, Giulia Angeloni, Piernicola Masella, Alessandro Parenti. Filtration Scheduling: Quality Changes in Freshly Produced Virgin Olive Oil. Foods. 2020; 9 (8):1067.

Chicago/Turabian Style

Lorenzo Guerrini; Carlotta Breschi; Bruno Zanoni; Luca Calamai; Giulia Angeloni; Piernicola Masella; Alessandro Parenti. 2020. "Filtration Scheduling: Quality Changes in Freshly Produced Virgin Olive Oil." Foods 9, no. 8: 1067.

Journal article
Published: 24 July 2020 in Antioxidants
Reads 0
Downloads 0

One of the food industry’s priorities is to recover byproducts and move towards more sustainable systems. Among wine-chain byproducts, unripe grapes represent a promising source of antioxidants. However, the development of new foods enriched using phenol-rich ingredients is challenging due to their sensory attributes. The aims of the present study were to (1) use phenol-rich extract from unripe grapes to enrich a model plant-based food (beetroot puree—BP); (2) evaluate consumers’ acceptance and expectations for the beetroot purée samples. The effect of information about the sustainability and pro-health activity of value-added ingredients on consumers’ responses was also investigated. Four beetroot purees with increasing concentrations of phenol extract (0–1.93 g/kg) added were evaluated by 101 participants in three tasting conditions (blind: only samples; expected: only information without tasting; real: both samples and information).Liking slightly decreased with increasing concentrations of phenol extract, even if all the samples were considered acceptable. The health and sustainability information increased the hedonic expectations, although it was not assimilated by all consumers involved. The development of new phenol-enriched foods using functional ingredients from unripe grapes is challenging. However, it is also promising, since all the samples were generally accepted by the consumers and they presented phenol levels that were stable over time and that could have positive health effects when consumed.

ACS Style

Cristina Proserpio; Giovanna Fia; Ginevra Bucalossi; Bruno Zanoni; Sara Spinelli; Caterina Dinnella; Erminio Monteleone; Ella Pagliarini. Winemaking Byproducts as Source of Antioxidant Components: Consumers’ Acceptance and Expectations of Phenol-Enriched Plant-Based Food. Antioxidants 2020, 9, 661 .

AMA Style

Cristina Proserpio, Giovanna Fia, Ginevra Bucalossi, Bruno Zanoni, Sara Spinelli, Caterina Dinnella, Erminio Monteleone, Ella Pagliarini. Winemaking Byproducts as Source of Antioxidant Components: Consumers’ Acceptance and Expectations of Phenol-Enriched Plant-Based Food. Antioxidants. 2020; 9 (8):661.

Chicago/Turabian Style

Cristina Proserpio; Giovanna Fia; Ginevra Bucalossi; Bruno Zanoni; Sara Spinelli; Caterina Dinnella; Erminio Monteleone; Ella Pagliarini. 2020. "Winemaking Byproducts as Source of Antioxidant Components: Consumers’ Acceptance and Expectations of Phenol-Enriched Plant-Based Food." Antioxidants 9, no. 8: 661.

Journal article
Published: 04 May 2020 in Foods
Reads 0
Downloads 0

Unripe grapes are a potential source of bioactive compounds which can exert antioxidant and antimicrobial activity. However, very little information is available about the composition of unripe grapes extracts and their extraction techniques. This study aims to evaluate the recovery of bioactive compounds and the antioxidant activity of the extract from unripe Sangiovese grapes obtained at an industrial-scale and the composition of the extract during processing. The extraction yield was approximately 75%. During the extraction, the total phenol (TP), antioxidant activity (AA) total anthocyanin (TAnt), pantothenic acid and choline content significantly increased. High concentrations of TP (2522 mgCATeq/L), AA (8227 μmolTEAC/L) and total water-soluble vitamins (1397 μg/L) were reached at the end of process. The antioxidant activity of the extract was positively correlated with all the phenol compounds and the highest correlations were found with procyanidin B1 (r = 0.994; p-value < 0.004), procyanidin B2 (r = 0.989; p-value < 0.004), kaempferol 3-O-glucoside (r = 0.995; p-value < 0.004) and quercetin 3-O-hexoside (r = 0.995; p-value < 0.071). Our findings contribute to the knowledge of the bioactive composition of unripe grapes. An efficient industrial-scale “green” extraction method, ready to be transferred to the wine sector, was developed to obtain a safe extract with a high concentration of bioactive compounds.

ACS Style

Giovanna Fia; Ginevra Bucalossi; Claudio Gori; Francesca Borghini; Bruno Zanoni. Recovery of Bioactive Compounds from Unripe Red Grapes (cv. Sangiovese) through a Green Extraction. Foods 2020, 9, 566 .

AMA Style

Giovanna Fia, Ginevra Bucalossi, Claudio Gori, Francesca Borghini, Bruno Zanoni. Recovery of Bioactive Compounds from Unripe Red Grapes (cv. Sangiovese) through a Green Extraction. Foods. 2020; 9 (5):566.

Chicago/Turabian Style

Giovanna Fia; Ginevra Bucalossi; Claudio Gori; Francesca Borghini; Bruno Zanoni. 2020. "Recovery of Bioactive Compounds from Unripe Red Grapes (cv. Sangiovese) through a Green Extraction." Foods 9, no. 5: 566.

Original research
Published: 01 March 2020 in International Journal of Wine Research
Reads 0
Downloads 0

Purpose: This research studied the impact of biodynamic and conventional winemaking processes, using biodynamic grapes, on both the intrinsic and perceived quality of some Sangiovese wines. Materials and Methods: Three wineries producing biodynamic wine and a conventional winery participated in the study during the 2015 and 2016 harvests. Biodynamic and conventional winemaking protocols were applied on the same biodynamic Sangiovese grapes. The eligibility, identity, and style properties (the intrinsic quality) of both the biodynamic and conventional wines were measured after malolactic fermentation. Moreover, a group of experts evaluated the perceived quality by rating the overall quality and typicality of the wines. Results: The experimental data showed that the intrinsic quality of Sangiovese wine samples was affected greatly by the vintage and winemaking protocol factors and slightly by the growing area factor. Significant differences in phenolic and aroma profile, intensity of taste, odor, and flavor attributes occurred between the biodynamic and conventional wine samples. The above differences in intrinsic quality levels did not lead to a different evaluation of either the perceived overall quality or perceived typicality by the wine experts. Conclusion: The above result can be considered important because the biodynamic winemaking process affected the intrinsic quality level of the Sangiovese wines while the perceived overall quality and typicality of the biodynamic and conventional wines were not significantly different. The tested biodynamic wineries were able to produce appreciated biodynamic Sangiovese wine, as was the conventional one, but with the use of fewer resources in the winemaking process.

ACS Style

Monica Picchi; Valentina Canuti; Mario Bertuccioli; Bruno Zanoni. The Influence of Conventional and Biodynamic Winemaking Processes on the Quality of Sangiovese Wine. International Journal of Wine Research 2020, ume 12, 1 -16.

AMA Style

Monica Picchi, Valentina Canuti, Mario Bertuccioli, Bruno Zanoni. The Influence of Conventional and Biodynamic Winemaking Processes on the Quality of Sangiovese Wine. International Journal of Wine Research. 2020; ume 12 ():1-16.

Chicago/Turabian Style

Monica Picchi; Valentina Canuti; Mario Bertuccioli; Bruno Zanoni. 2020. "The Influence of Conventional and Biodynamic Winemaking Processes on the Quality of Sangiovese Wine." International Journal of Wine Research ume 12, no. : 1-16.

Journal article
Published: 24 January 2020 in Food Chemistry
Reads 0
Downloads 0

Unripe grapes (UGs) from thinning are an unexploited source of phenols useful as functional ingredient. However, phenols may negative affect sensory quality of food. Chemical and sensory properties of UG phenols in plant-based foods were not investigated before. With this aim, an extract from UGs, obtained by a green extraction technique, was used to fortify three plant-based food models: carbohydrates/acidic pH/sweet – beetroot purée, proteins/neutral pH/sweet – pea purée and starch/neutral pH – potato purée. Functional and sensory properties of phenol-enriched foods varied as a function of their composition and original taste. The amount of UG phenols recovered from potato purée was higher than that recovered from beetroot and pea purée, while the antioxidant activity detected in beetroot purée was higher than that in potato and pea purée. Significant variations of sourness, saltiness, bitterness and astringency were induced by UG phenols added to food models. Beetroot purée resulted more appropriate to counteract the negative sensations induced by UG phenols.

ACS Style

Ginevra Bucalossi; Giovanna Fia; Caterina Dinnella; Alessandra De Toffoli; Valentina Canuti; Bruno Zanoni; Maurizio Servili; Ella Pagliarini; Tullia Gallina Toschi; Erminio Monteleone. Functional and sensory properties of phenolic compounds from unripe grapes in vegetable food prototypes. Food Chemistry 2020, 315, 126291 .

AMA Style

Ginevra Bucalossi, Giovanna Fia, Caterina Dinnella, Alessandra De Toffoli, Valentina Canuti, Bruno Zanoni, Maurizio Servili, Ella Pagliarini, Tullia Gallina Toschi, Erminio Monteleone. Functional and sensory properties of phenolic compounds from unripe grapes in vegetable food prototypes. Food Chemistry. 2020; 315 ():126291.

Chicago/Turabian Style

Ginevra Bucalossi; Giovanna Fia; Caterina Dinnella; Alessandra De Toffoli; Valentina Canuti; Bruno Zanoni; Maurizio Servili; Ella Pagliarini; Tullia Gallina Toschi; Erminio Monteleone. 2020. "Functional and sensory properties of phenolic compounds from unripe grapes in vegetable food prototypes." Food Chemistry 315, no. : 126291.

Journal article
Published: 20 January 2020 in Molecules
Reads 0
Downloads 0

Veiled extra virgin olive oil (VEVOO) is very attractive on the global market. A study was performed to highlight the role of different amounts of water and microorganisms on the evolution of VEVOO quality during storage, using the selective effects of the application of individual or combined filtration and high hydrostatic pressure (HHP) treatments. Four oil processing trials were carried out in four replicates, resulting in a full factorial design with two independent fixed factors: filtration and HPP treatments. The turbidity of all the olive oil samples was characterized. Furthermore, all the olive oil samples were analysed for legal parameters, volatile organic compounds and phenolic compounds during the storage tests. The microbial contamination in the presence of a high level of water activity (>0.6 Aw) was related to the formation of volatile aroma compounds, which were responsible for the “fusty” sensory defect. Furthermore, high water activity values were related to an increase in the hydrolytic degradation rate of the phenolic compounds. The oil turbidity has to be planned and controlled, starting from adjustment of the water content and application of good manufacturing practices.

ACS Style

Lorenzo Guerrini; Bruno Zanoni; Carlotta Breschi; Giulia Angeloni; Piernicola Masella; Luca Calamai; Alessandro Parenti. Understanding Olive Oil Stability Using Filtration and High Hydrostatic Pressure. Molecules 2020, 25, 420 .

AMA Style

Lorenzo Guerrini, Bruno Zanoni, Carlotta Breschi, Giulia Angeloni, Piernicola Masella, Luca Calamai, Alessandro Parenti. Understanding Olive Oil Stability Using Filtration and High Hydrostatic Pressure. Molecules. 2020; 25 (2):420.

Chicago/Turabian Style

Lorenzo Guerrini; Bruno Zanoni; Carlotta Breschi; Giulia Angeloni; Piernicola Masella; Luca Calamai; Alessandro Parenti. 2020. "Understanding Olive Oil Stability Using Filtration and High Hydrostatic Pressure." Molecules 25, no. 2: 420.

Journal article
Published: 20 December 2019 in LWT
Reads 0
Downloads 0

Processing strategies are necessary to improve the quality of baked old wholewheat flour products, since they are required by consumers but have poor technological properties. The present study tested the addition of common improvers on an old wholewheat flour performance to optimize bread quality. At first, the effect of seven improvers on dough rheology and bread specific volume was evaluated using a screening design method. All of the improvers affected the farinographic parameters; the most promising effects were shown by sucrose, salt and guar gum. Bread specific volume was significantly improved by sucrose, extra virgin olive oil and ice; hence, the effects of these variables on dough rheology and bread quality were evaluated in-depth in a full factorial trial. Dough stability and dough weakening were significantly improved by sucrose and extra virgin olive oil. Sucrose and extra virgin olive oil interaction optimized bread specific volume, crumb specific volume and hardness. The addition of 2% sucrose and 3% extra virgin olive oil resulted in optimized bread, on which a qualitative sensory evaluation was performed. This optimization approach could be applied to other wholewheat flours to improve product quality, hence promoting the consumption of high nutritional value breads.

ACS Style

Ottavia Parenti; Lorenzo Guerrini; Benedetta Cavallini; Fabio Baldi; Bruno Zanoni. Breadmaking with an old wholewheat flour: Optimization of ingredients to improve bread quality. LWT 2019, 121, 108980 .

AMA Style

Ottavia Parenti, Lorenzo Guerrini, Benedetta Cavallini, Fabio Baldi, Bruno Zanoni. Breadmaking with an old wholewheat flour: Optimization of ingredients to improve bread quality. LWT. 2019; 121 ():108980.

Chicago/Turabian Style

Ottavia Parenti; Lorenzo Guerrini; Benedetta Cavallini; Fabio Baldi; Bruno Zanoni. 2019. "Breadmaking with an old wholewheat flour: Optimization of ingredients to improve bread quality." LWT 121, no. : 108980.

Short communication
Published: 29 August 2019 in European Journal of Lipid Science and Technology
Reads 0
Downloads 0

Six different 300 kg batches of olive fruits were processed and the resulting six 20 kg batches of oil were collected at the end of the “decanter”. These batches of oil were subjected to four different water and solid particle separation treatments so as to obtain the following oil samples: veiled oil, filtered oil, “solid particle‐only” oil and “water‐only” oil. The applied separation treatments showed that water content had an important role in the degree of turbidity. High water content values (> 0.2% w/w) were related to water activity values of > 0.6 which are suitable for chemical and enzymatic reactions. The veiled oil samples were contaminated by microorganisms, but non‐proportional behaviour occurred between the microbial cell count and the water and solid particle contents. Water content was shown to have an effect on oil phenolic compound content. This article is protected by copyright. All rights reserved

ACS Style

Carlotta Breschi; Lorenzo Guerrini; Paola Domizio; Giovanni Ferraro; Luca Calamai; Valentina Canuti; Piernicola Masella; Alessandro Parenti; Emiliano Fratini; Giovanna Fia; Bruno Zanoni. Physical, Chemical, and Biological Characterization of Veiled Extra Virgin Olive Oil Turbidity for Degradation Risk Assessment. European Journal of Lipid Science and Technology 2019, 121, 1 .

AMA Style

Carlotta Breschi, Lorenzo Guerrini, Paola Domizio, Giovanni Ferraro, Luca Calamai, Valentina Canuti, Piernicola Masella, Alessandro Parenti, Emiliano Fratini, Giovanna Fia, Bruno Zanoni. Physical, Chemical, and Biological Characterization of Veiled Extra Virgin Olive Oil Turbidity for Degradation Risk Assessment. European Journal of Lipid Science and Technology. 2019; 121 (11):1.

Chicago/Turabian Style

Carlotta Breschi; Lorenzo Guerrini; Paola Domizio; Giovanni Ferraro; Luca Calamai; Valentina Canuti; Piernicola Masella; Alessandro Parenti; Emiliano Fratini; Giovanna Fia; Bruno Zanoni. 2019. "Physical, Chemical, and Biological Characterization of Veiled Extra Virgin Olive Oil Turbidity for Degradation Risk Assessment." European Journal of Lipid Science and Technology 121, no. 11: 1.

Journal article
Published: 21 February 2019 in LWT
Reads 0
Downloads 0

Although brown wheat flours are healthier than refined ones, baking quality is poor. To improve the workability and quality of brown wheat flour, we tested the addition of gelatinized flour during the production of salt-free bread. Dough rheology and bread quality were investigated in two trials. The first tested the addition of three levels of water and two levels of gelatinized brown flour. Brown flour gel addition significantly affected dough rheology and bread quality. Doughs made with gel required more water. Furthermore, significant interactions between gelatinized brown flour and water content were found for bread volume and crumb hardness. The second trial tested effects of gelatinized brown flour addition in doughs prepared with optimal water content (gelatinized flour samples required more water to reach optimum levels). Dough rheology was improved with the use of gelatinized brown flour; bread samples had significantly higher volume and lower hardness and chewiness. The addition of gelatinized brown flour may represent a good strategy to improve the baking performance of brown wheat flours, notably dough rheology and bread quality. The technique does not require the addition of new ingredients and preserves the high nutritional value of brown flour.

ACS Style

Ottavia Parenti; Lorenzo Guerrini; Valentina Canuti; Giulia Angeloni; Piernicola Masella; Bruno Zanoni. The effect of the addition of gelatinized flour on dough rheology and quality of bread made from brown wheat flour. LWT 2019, 106, 240 -246.

AMA Style

Ottavia Parenti, Lorenzo Guerrini, Valentina Canuti, Giulia Angeloni, Piernicola Masella, Bruno Zanoni. The effect of the addition of gelatinized flour on dough rheology and quality of bread made from brown wheat flour. LWT. 2019; 106 ():240-246.

Chicago/Turabian Style

Ottavia Parenti; Lorenzo Guerrini; Valentina Canuti; Giulia Angeloni; Piernicola Masella; Bruno Zanoni. 2019. "The effect of the addition of gelatinized flour on dough rheology and quality of bread made from brown wheat flour." LWT 106, no. : 240-246.

Journal article
Published: 20 February 2019 in Journal of Cereal Science
Reads 0
Downloads 0

The importance of bread made from ancient wheat flours is currently increasing. In literature, several works examine the cultivation phase of ancient wheats, as well as their positive effects on human health. On a technological level, their bread-making process is hindered by the poor workability of these flours, but there are only few scientific studies aimed to enhance their technological performance. However, bakers developed several strategies to improve ancient wheat flour processability. We chose the semi-structured interview as instrument to investigate these strategies, evaluating them according to the existent literature. The study revealed that ancient wheats are usually stone milled, and processed as brown flours. Bread doughs are often prepared with flour blends, resulting from the cultivation of grain mixtures or obtained as flour mix The choice of slow mixers, an accurate monitoring of the final leavening phase and the use of sourdough, as well as the selection of flour blends have been proposed as solutions to partially improve the technological performance of ancient wheat flours. Finally, ancient wheat varieties are usually processed following several “good working practices” (i.e. use of non-refined flours, sourdough, organic cultivations) which probably play a role in enhancing their beneficial effects on human health.

ACS Style

Lorenzo Guerrini; Ottavia Parenti; Giulia Angeloni; Bruno Zanoni. The bread making process of ancient wheat: A semi-structured interview to bakers. Journal of Cereal Science 2019, 87, 9 -17.

AMA Style

Lorenzo Guerrini, Ottavia Parenti, Giulia Angeloni, Bruno Zanoni. The bread making process of ancient wheat: A semi-structured interview to bakers. Journal of Cereal Science. 2019; 87 ():9-17.

Chicago/Turabian Style

Lorenzo Guerrini; Ottavia Parenti; Giulia Angeloni; Bruno Zanoni. 2019. "The bread making process of ancient wheat: A semi-structured interview to bakers." Journal of Cereal Science 87, no. : 9-17.

Research article
Published: 15 January 2019 in European Journal of Lipid Science and Technology
Reads 0
Downloads 0

The effect of olive paste moisture on both oil extraction yield and phenolic content and profile from extractable olive oil was studied at lab‐scale by stressing physical and biochemical phenomena through gradual dilution of freeze‐dried olive paste at a wide range of moisture. Olive fruits of Frantoio and Leccio del Corno cultivars were freeze‐dried immediately after harvesting and then milled. Gradual dilution of the obtained freeze‐dried olive pastes allowed obtaining olive pastes at moisture 0‐60%, from which olive oil samples were immediately extracted. Our experiments showed that oil extraction yield and phenolic transfer yield increased in extractable oil and reached a maximum (i.e. phenols up to approx. 1200 mg/kg for Frantoio cultivar) at olive paste moisture values lower than typical values of the olive paste during milling of whole olive fruits. Then, these yields decreased when the olive paste moisture gradually continues to ride above that value. Our data also indicated that olive paste moisture plays a crucial role on enzymatic phenomena affecting phenolic profile of the extracted oils and allowed confirming the hypothesis that lignans, absent or linked to other molecules into the fruits, are released or biosynthesized during oil extraction thanks to the co‐presence of enzymes and water. Practical applications: Our results pointed out that olive paste moisture appears to be as essential in controlling extra virgin olive oil processing as time, temperature and air exposure. Processing procedures along the olive oil chain able to reduce the olive fruits moisture, may complement the technological innovations for improving oil extraction and phenolic transfer yields. For example, suitable blends of olive batches with different moisture content could be used to control the olive paste moisture and, consequently, the extra virgin olive oil quality. Small mills able to produce express olive oil from olive paste waffle of approx. 1 kg, were recently proposed in the market: results of this study also suggest the possibility to dry olives for obtaining dried olive paste waffles suitable to produce small amounts of express olive oils with the selected qualitative characteristics after rehydrating them at the suitable moisture content.

ACS Style

Lorenzo Cecchi; Carlotta Breschi; Marzia Migliorini; Valentina Canuti; Giovanna Fia; Nadia Mulinacci; Bruno Zanoni. Moisture in Rehydrated Olive Paste Affects Oil Extraction Yield and Phenolic Compound Content and Profile of Extracted Olive Oil. European Journal of Lipid Science and Technology 2019, 121, 1 .

AMA Style

Lorenzo Cecchi, Carlotta Breschi, Marzia Migliorini, Valentina Canuti, Giovanna Fia, Nadia Mulinacci, Bruno Zanoni. Moisture in Rehydrated Olive Paste Affects Oil Extraction Yield and Phenolic Compound Content and Profile of Extracted Olive Oil. European Journal of Lipid Science and Technology. 2019; 121 (4):1.

Chicago/Turabian Style

Lorenzo Cecchi; Carlotta Breschi; Marzia Migliorini; Valentina Canuti; Giovanna Fia; Nadia Mulinacci; Bruno Zanoni. 2019. "Moisture in Rehydrated Olive Paste Affects Oil Extraction Yield and Phenolic Compound Content and Profile of Extracted Olive Oil." European Journal of Lipid Science and Technology 121, no. 4: 1.

Journal article
Published: 01 October 2018 in Journal of Food Engineering
Reads 0
Downloads 0

An original computer program was set up to predict and control olive paste malaxation in the range of temperature between 22 and 37 °C under exposure to air. The program consisted of four sections to solve the our previous literature time-temperature kinetics. It was able to predict both the apparent oil extraction yield and the relative variation of 3,4 DHPEA-EDA and sum of verbascoside diastereoisomers contents in steady and unsteady-conditions; it was also able to determine optimal malaxation time-temperature conditions to maximize the oil extraction yield and minimize the oxidative degradation of phenolic compounds. Simulation examples were carried out to test prediction potentiality. The malaxation treatments at low temperatures appeared preferable, since they seemed to be unaffected by time-temperature profiles under unsteady-state conditions. However, it seemed more difficult to identify optimal time-temperature conditions at a low temperature than at a high temperature in some operating states.

ACS Style

B. Zanoni; Carlotta Breschi; V. Canuti; L. Guerrini; Piernicola Masella; M. Picchi; A. Parenti. An original computer program ( MalaxAction 1.0 ) to design and control olive paste malaxation under exposure to air. Journal of Food Engineering 2018, 234, 57 -62.

AMA Style

B. Zanoni, Carlotta Breschi, V. Canuti, L. Guerrini, Piernicola Masella, M. Picchi, A. Parenti. An original computer program ( MalaxAction 1.0 ) to design and control olive paste malaxation under exposure to air. Journal of Food Engineering. 2018; 234 ():57-62.

Chicago/Turabian Style

B. Zanoni; Carlotta Breschi; V. Canuti; L. Guerrini; Piernicola Masella; M. Picchi; A. Parenti. 2018. "An original computer program ( MalaxAction 1.0 ) to design and control olive paste malaxation under exposure to air." Journal of Food Engineering 234, no. : 57-62.

Journal article
Published: 08 February 2018 in Antioxidants
Reads 0
Downloads 0

The wine industry is well known for its production of a large amount of wastes and by-products. Among them, unripe grapes from thinning operations are an undervalued by-product. Grapes are an interesting source of natural antioxidants such as flavonoids, non-flavonoids and stilbenes. A potential strategy to exploit unripe grapes was investigated in this study. Juice from unripe grapes, v. Sangiovese, was obtained by an innovative technique of solid-liquid extraction without the use of solvents. The juice was dried by a spray-drying technique with the addition of arabic gum as support to obtain powder; juice and powder were characterized for antioxidant activity, phenolic concentration and profile. Phenolic acids, flavonols, flava-3-ols, procyanidins and resveratrol were detected in the juice and powder. The powder was used as anti-browning additive in white wine to test the potential re-use of the unripe grapes in the wine industry. The results indicated that the antioxidant complex from unripe grapes contributed to increasing the anti-browning capacity of white wine. Other applications, such as food and nutraceutical products development, can be considered for the antioxidant complex extracted from unripe grapes. In conclusion, the method proposed in this study may contribute to the exploitation of unripe grapes as a by-product of the winemaking process.

ACS Style

Giovanna Fia; Claudio Gori; Ginevra Bucalossi; Francesca Borghini; Bruno Zanoni. A Naturally Occurring Antioxidant Complex from Unripe Grapes: The Case of Sangiovese (v. Vitis vinifera). Antioxidants 2018, 7, 27 .

AMA Style

Giovanna Fia, Claudio Gori, Ginevra Bucalossi, Francesca Borghini, Bruno Zanoni. A Naturally Occurring Antioxidant Complex from Unripe Grapes: The Case of Sangiovese (v. Vitis vinifera). Antioxidants. 2018; 7 (2):27.

Chicago/Turabian Style

Giovanna Fia; Claudio Gori; Ginevra Bucalossi; Francesca Borghini; Bruno Zanoni. 2018. "A Naturally Occurring Antioxidant Complex from Unripe Grapes: The Case of Sangiovese (v. Vitis vinifera)." Antioxidants 7, no. 2: 27.

Journal article
Published: 01 August 2017 in Journal of Food Engineering
Reads 0
Downloads 0

An original kinetic study of the transformation phenomena of phenolic compounds in olive paste was carried out at different malaxation time-temperature conditions under exposure to air, using Abencor lab equipment to process olives (Frantoio cv) of a known degree of ripeness. Empirical kinetic models and the relevant apparent kinetic constants were determined for the following significant indices: total phenolic compound content in waste water samples using the Folin-Ciocalteu method; verbascoside and β-OH-verbascoside contents in olive paste samples using HPLC; and 3,4-DHPEA-EDA contents in olive oil samples using HPLC. Two opposite phenolic compound transformation phenomena were proposed to explain the kinetic models: (i) enzymatic oxidative damage of phenolic compounds; (ii) physical and enzymatic release of phenolic compounds from cellular tissues. It was possible to propose a reference optimization chart to predict “selective” time-temperature conditions to maximize the apparent EVOO extraction yield while minimizing the degradation phenomena of phenolic compounds during malaxation

ACS Style

S. Trapani; C. Breschi; Lorenzo Cecchi; L. Guerrini; N. Mulinacci; A. Parenti; V. Canuti; M. Picchi; Giovanni Caruso; R. Gucci; B. Zanoni. Indirect indices of oxidative damage to phenolic compounds for the implementation of olive paste malaxation optimization charts. Journal of Food Engineering 2017, 207, 24 -34.

AMA Style

S. Trapani, C. Breschi, Lorenzo Cecchi, L. Guerrini, N. Mulinacci, A. Parenti, V. Canuti, M. Picchi, Giovanni Caruso, R. Gucci, B. Zanoni. Indirect indices of oxidative damage to phenolic compounds for the implementation of olive paste malaxation optimization charts. Journal of Food Engineering. 2017; 207 ():24-34.

Chicago/Turabian Style

S. Trapani; C. Breschi; Lorenzo Cecchi; L. Guerrini; N. Mulinacci; A. Parenti; V. Canuti; M. Picchi; Giovanni Caruso; R. Gucci; B. Zanoni. 2017. "Indirect indices of oxidative damage to phenolic compounds for the implementation of olive paste malaxation optimization charts." Journal of Food Engineering 207, no. : 24-34.