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In recent years, the circular economy and sustainability have gained attention in the food industry aimed at recycling food industrial waste and residues. For example, several plant-based materials are nowadays used in packaging and biofuel production. Among them, by-products and waste from coffee processing constitute a largely available, low cost, good quality resource. Coffee production includes many steps, in which by-products are generated including coffee pulp, coffee husks, silver skin and spent coffee. This review aims to analyze the reasons why coffee waste can be considered as a valuable source in recycling strategies for the sustainable production of bio-based chemicals, materials and fuels. It addresses the most recent advances in monomer, polymer and plastic filler productions and applications based on the development of viable biorefinery technologies. The exploration of strategies to unlock the potential of this biomass for fuel productions is also revised. Coffee by-products valorization is a clear example of waste biorefinery. Future applications in areas such as biomedicine, food packaging and material technology should be taken into consideration. However, further efforts in techno-economic analysis and the assessment of the feasibility of valorization processes on an industrial scale are needed.
Laura Sisti; Annamaria Celli; Grazia Totaro; Patrizia Cinelli; Francesca Signori; Andrea Lazzeri; Maria Bikaki; Philippe Corvini; Maura Ferri; Annalisa Tassoni; Luciano Navarini. Monomers, Materials and Energy from Coffee By-Products: A Review. Sustainability 2021, 13, 6921 .
AMA StyleLaura Sisti, Annamaria Celli, Grazia Totaro, Patrizia Cinelli, Francesca Signori, Andrea Lazzeri, Maria Bikaki, Philippe Corvini, Maura Ferri, Annalisa Tassoni, Luciano Navarini. Monomers, Materials and Energy from Coffee By-Products: A Review. Sustainability. 2021; 13 (12):6921.
Chicago/Turabian StyleLaura Sisti; Annamaria Celli; Grazia Totaro; Patrizia Cinelli; Francesca Signori; Andrea Lazzeri; Maria Bikaki; Philippe Corvini; Maura Ferri; Annalisa Tassoni; Luciano Navarini. 2021. "Monomers, Materials and Energy from Coffee By-Products: A Review." Sustainability 13, no. 12: 6921.
The food waste reduction through an efficient recovery of its valuable building molecules has become an important topic with a positive effect on the economy and the environment. In this work, the revalorization of slaughterhouse calf fleshing meat through its enzymatic hydrolysis is proposed. The proteolytic activity of 11 enzymes was initially screened and the four most efficient enzymes (papain, trypsin, pancreatin, and bromelain) were selected. The molecular profiling of the different protein/peptide fractions by the Linear Trap Quadrupole-OrbiTrap technique showed compositional differences due to the specificity of the enzymes’ cleavage sites. In order to find a potential reuse of these hydrolysates, the analysis of antioxidant and, for the first time on fleshing meat hydrolysates, of anti-tyrosinase activities, was performed. Papain-digested samples were those showing the highest inhibition activity of tyrosinase enzyme (55.6%) as well as the highest antioxidant activity (3.52 g TEAC/L). In addition, the composition analysis of the lipid fraction was performed. The mono-unsaturated fatty acids resulted to be the most abundant lipid in all the samples with the exception of pancreatin-treated hydrolysates in which poly-unsaturated fatty acids were predominant. The present results seemed to support a possible valorization of isolated fractions from calf fleshing by-products, as food or feed ingredients, by the implementation of fraction isolation within the meat-processing pipeline.
Tullia Tedeschi; Cecilia Anzani; Maura Ferri; Silvia Marzocchi; Maria Caboni; Stefania Monari; Annalisa Tassoni. Enzymatic Digestion of Calf Fleshing Meat By-Products: Antioxidant and Anti-Tyrosinase Activity of Protein Hydrolysates, and Identification of Fatty Acids. Foods 2021, 10, 755 .
AMA StyleTullia Tedeschi, Cecilia Anzani, Maura Ferri, Silvia Marzocchi, Maria Caboni, Stefania Monari, Annalisa Tassoni. Enzymatic Digestion of Calf Fleshing Meat By-Products: Antioxidant and Anti-Tyrosinase Activity of Protein Hydrolysates, and Identification of Fatty Acids. Foods. 2021; 10 (4):755.
Chicago/Turabian StyleTullia Tedeschi; Cecilia Anzani; Maura Ferri; Silvia Marzocchi; Maria Caboni; Stefania Monari; Annalisa Tassoni. 2021. "Enzymatic Digestion of Calf Fleshing Meat By-Products: Antioxidant and Anti-Tyrosinase Activity of Protein Hydrolysates, and Identification of Fatty Acids." Foods 10, no. 4: 755.
The rice-starch processing industry produces large amounts of a protein-rich byproducts during the conversion of broken rice to powder and crystal starch. Given the poor protein solubility, this material is currently discarded or used as animal feed. To fully exploit rice’s nutritional properties and reduce this waste, a biotechnological approach was adopted, inducing fermentation with selected microorganisms capable of converting the substrate into peptide fractions with health-related bioactivity. Lactic acid bacteria were preferred to other microorganisms for their safety, efficient proteolytic system, and adaptability to different environments. Peptide fractions with different molecular weight ranges were recovered from the fermented substrate by means of cross-flow membrane filtration. The fractions displayed in vitro antioxidant, antihypertensive, and anti-tyrosinase activities as well as cell-based anti-inflammatory and anti-aging effects. In the future, the peptide fractions isolated from this rice byproduct could be directly exploited as health-promoting functional foods, dietary supplements, and pharmaceutical preparations. The suggested biotechnological process harnessing microbial bioconversion may represent a potential solution for many different protein-containing substrates currently treated as byproducts (or worse, waste) by the food industry.
Elena Babini; Danielle Laure Taneyo-Saa; Annalisa Tassoni; Maura Ferri; Axel Kraft; Jürgen Grän-Heedfeld; Karlheinz Bretz; Aldo Roda; Elisa Michelini; Maria Maddalena Calabretta; Fabien Guillon; Davide Tagliazucchi; Serena Martini; Lorenzo Nissen; Andrea Gianotti. Microbial Fermentation of Industrial Rice-Starch Byproduct as Valuable Source of Peptide Fractions with Health-Related Activity. Microorganisms 2020, 8, 986 .
AMA StyleElena Babini, Danielle Laure Taneyo-Saa, Annalisa Tassoni, Maura Ferri, Axel Kraft, Jürgen Grän-Heedfeld, Karlheinz Bretz, Aldo Roda, Elisa Michelini, Maria Maddalena Calabretta, Fabien Guillon, Davide Tagliazucchi, Serena Martini, Lorenzo Nissen, Andrea Gianotti. Microbial Fermentation of Industrial Rice-Starch Byproduct as Valuable Source of Peptide Fractions with Health-Related Activity. Microorganisms. 2020; 8 (7):986.
Chicago/Turabian StyleElena Babini; Danielle Laure Taneyo-Saa; Annalisa Tassoni; Maura Ferri; Axel Kraft; Jürgen Grän-Heedfeld; Karlheinz Bretz; Aldo Roda; Elisa Michelini; Maria Maddalena Calabretta; Fabien Guillon; Davide Tagliazucchi; Serena Martini; Lorenzo Nissen; Andrea Gianotti. 2020. "Microbial Fermentation of Industrial Rice-Starch Byproduct as Valuable Source of Peptide Fractions with Health-Related Activity." Microorganisms 8, no. 7: 986.
Wheat bran could be utilised as feedstock for innovative and sustainable biorefinery processes. Here, an enzymatic hydrolysis process for ferulic acid (FA) extraction was optimised step by step for total wheat bran (Tritello) and then also applied to the outer bran layer (Bran 1). Proteins, reducing sugars, total phenols and FA were quantified. The highest FA yields (0.82–1.05 g/kg bran) were obtained either by rehydrating the bran by autoclaving (Tritello) or by steam explosion (Bran 1) using a bran/water ratio of 1:20, followed by enzymatic pre-treatment with Alcalase and Termamyl, to remove protein and sugars, and a final enzymatic hydrolysis with Pentopan and feruloyl esterase to solubilise phenol. FA was recovered from the final digestate via solid phase extraction. A 40-fold scale-up was also performed and the release of compounds along all the process steps and at increasing incubation times was monitored. Results showed that FA was initially present at a minimum level while it was specifically released during the enzymatic treatment. In the final optimized process, the FA extraction yield was higher than that obtained with NaOH control hydrolysis while, in comparison with other FA enzymatic extraction methods, fewer process steps were required and no buffers, strong acid/alkali nor toxic compounds were used. Furthermore, the proposed process may be easily scaled-up, confirming the feasibility of wheat bran valorisation by biorefinery processes to obtain valuable compounds having several areas of potential industrial exploitation.
Maura Ferri; Anton Happel; Giulio Zanaroli; Marco Bertolini; Stefano Chiesa; Mauro Commisso; Flavia Guzzo; Annalisa Tassoni. Advances in combined enzymatic extraction of ferulic acid from wheat bran. New Biotechnology 2019, 56, 38 -45.
AMA StyleMaura Ferri, Anton Happel, Giulio Zanaroli, Marco Bertolini, Stefano Chiesa, Mauro Commisso, Flavia Guzzo, Annalisa Tassoni. Advances in combined enzymatic extraction of ferulic acid from wheat bran. New Biotechnology. 2019; 56 ():38-45.
Chicago/Turabian StyleMaura Ferri; Anton Happel; Giulio Zanaroli; Marco Bertolini; Stefano Chiesa; Mauro Commisso; Flavia Guzzo; Annalisa Tassoni. 2019. "Advances in combined enzymatic extraction of ferulic acid from wheat bran." New Biotechnology 56, no. : 38-45.
Cell-based assays utilizing reporter gene technology have been widely exploited for biosensing, as they provide useful information about the bioavailability and cell toxicity of target analytes. The long assay time due to gene transcription and translation is one of the main drawbacks of cell biosensors. We report the development of two yeast biosensors stably expressing human estrogen receptors α and β and employing NanoLuc as the reporter protein to upgrade the widely used yeast estrogen screening (YES) assays. A viability control strain was also developed based on a chimeric green-emitting luciferase, PLG2, expressed for the first time in Saccharomycescerevisiae. Thanks to their brightness, NanoLuc and PLG2 provided excellent sensitivity, enabling the implementation of these biosensors into low-cost smartphone-based devices. The developed biosensors had a rapid (1 h) response and reported on (anti)estrogenic activity via human estrogen receptors α and β as well as general sample toxicity. Under optimized conditions, we obtained LODs of 7.1 ± 0.4 nM and 0.38 ± 0.08 nM for E2 with nanoYESα and nanoYESβ, respectively. As a proof of concept, we analyzed real samples from plants showing significant estrogenic activity or known to contain significant amounts of phytoestrogens. Graphical
Antonia Lopreside; Maria Maddalena Calabretta; Laura Montali; Maura Ferri; Annalisa Tassoni; Bruce R. Branchini; Tara Southworth; Marcello D’Elia; Aldo Roda; Elisa Michelini. Prêt-à-porter nanoYESα and nanoYESβ bioluminescent cell biosensors for ultrarapid and sensitive screening of endocrine-disrupting chemicals. Analytical and Bioanalytical Chemistry 2019, 411, 4937 -4949.
AMA StyleAntonia Lopreside, Maria Maddalena Calabretta, Laura Montali, Maura Ferri, Annalisa Tassoni, Bruce R. Branchini, Tara Southworth, Marcello D’Elia, Aldo Roda, Elisa Michelini. Prêt-à-porter nanoYESα and nanoYESβ bioluminescent cell biosensors for ultrarapid and sensitive screening of endocrine-disrupting chemicals. Analytical and Bioanalytical Chemistry. 2019; 411 (19):4937-4949.
Chicago/Turabian StyleAntonia Lopreside; Maria Maddalena Calabretta; Laura Montali; Maura Ferri; Annalisa Tassoni; Bruce R. Branchini; Tara Southworth; Marcello D’Elia; Aldo Roda; Elisa Michelini. 2019. "Prêt-à-porter nanoYESα and nanoYESβ bioluminescent cell biosensors for ultrarapid and sensitive screening of endocrine-disrupting chemicals." Analytical and Bioanalytical Chemistry 411, no. 19: 4937-4949.
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Lorenzo Guzzetti; Andrea Galimberti; Ilaria Bruni; Chiara Magoni; Maura Ferri; Annalisa Tassoni; Enrico Sangiovanni; Mario Dell’Agli; Massimo Labra. Publisher Correction: Bioprospecting on invasive plant species to prevent seed dispersal. Scientific Reports 2018, 8, 11128 .
AMA StyleLorenzo Guzzetti, Andrea Galimberti, Ilaria Bruni, Chiara Magoni, Maura Ferri, Annalisa Tassoni, Enrico Sangiovanni, Mario Dell’Agli, Massimo Labra. Publisher Correction: Bioprospecting on invasive plant species to prevent seed dispersal. Scientific Reports. 2018; 8 (1):11128.
Chicago/Turabian StyleLorenzo Guzzetti; Andrea Galimberti; Ilaria Bruni; Chiara Magoni; Maura Ferri; Annalisa Tassoni; Enrico Sangiovanni; Mario Dell’Agli; Massimo Labra. 2018. "Publisher Correction: Bioprospecting on invasive plant species to prevent seed dispersal." Scientific Reports 8, no. 1: 11128.
The most anthropized regions of the world are characterized by an impressive abundance of invasive plants, which alter local biodiversity and ecosystem services. An alternative strategy to manage these species could be based on the exploitation of their fruits in a framework of bioprospecting to obtain high-added value compounds or phytocomplexes that are useful for humans. Here we tested this hypothesis on three invasive plants (Lonicera japonica Thunb., Phytolacca americana L., and Prunus serotina Ehrh.) in the Po plain (northern Italy) which bear fruits that are highly consumed by frugivorous birds and therefore dispersed over large distances. Our biochemical analyses revealed that unripe fruit shows high antioxidant properties due to the presence of several classes of polyphenols, which have a high benchmark value on the market. Fruit collection for phytochemical extraction could really prevent seed dispersal mediated by frugivorous animals and produce economic gains to support local management actions.
Lorenzo Guzzetti; Andrea Galimberti; Ilaria Bruni; Chiara Magoni; Maura Ferri; Annalisa Tassoni; Enrico Sangiovanni; Mario Dell’Agli; Massimo Labra. Bioprospecting on invasive plant species to prevent seed dispersal. Scientific Reports 2017, 7, 13799 .
AMA StyleLorenzo Guzzetti, Andrea Galimberti, Ilaria Bruni, Chiara Magoni, Maura Ferri, Annalisa Tassoni, Enrico Sangiovanni, Mario Dell’Agli, Massimo Labra. Bioprospecting on invasive plant species to prevent seed dispersal. Scientific Reports. 2017; 7 (1):13799.
Chicago/Turabian StyleLorenzo Guzzetti; Andrea Galimberti; Ilaria Bruni; Chiara Magoni; Maura Ferri; Annalisa Tassoni; Enrico Sangiovanni; Mario Dell’Agli; Massimo Labra. 2017. "Bioprospecting on invasive plant species to prevent seed dispersal." Scientific Reports 7, no. 1: 13799.
The present work aimed at optimizing a two-step enzymatic plus solvent-based process for the recovery of bioactive compounds from white grape (Vitis vinifera L., mix of Trebbiano and Verdicchio cultivars) pomace, the winemaking primary by-product. Phenolic compounds solubilised by water enzyme-assisted and ethanol-based extractions of wet (WP) and dried (DP) pomace were characterised for composition and tested for antioxidant, anti-tyrosinase and anti-inflammatory bioactivities. Ethanol treatment led to higher phenol yields than water extraction, while DP samples showed the highest capacity of releasing polyphenols, most probably as a positive consequence of the pomace drying process. Different compositions and bioactivities were observed between water and ethanol extracts and among different treatments and for the first time the anti-tyrosinase activity of V. vinifera pomace extracts, was here reported. Enzymatic treatments did not significantly improve the total amount of solubilised compounds; Celluclast in DP led to the recovery of extracts enriched in specific compounds, when compared to control. The best extracts (enzymatic plus ethanol treatment total levels) were obtained from DP showing significantly higher amounts of polyphenols, flavonoids, flavanols and tannins and exerted higher antioxidant and anti-tyrosinase activities than WP total extracts. Conversely, anti-inflammatory capacity was only detected in water (with and without enzyme) extracts, with WP samples showing on average a higher activity than DP. The present findings demonstrate that white grape pomace constitute a sustainable source for the extraction of phytochemicals that might be exploited as functional ingredients in the food, nutraceutical, pharmaceutical or cosmetic industries.
Maura Ferri; Greta Rondini; Maria Maddalena Calabretta; Elisa Michelini; Veronica Vallini; Fabio Fava; Aldo Roda; Giordano Minnucci; Annalisa Tassoni. White grape pomace extracts, obtained by a sequential enzymatic plus ethanol-based extraction, exert antioxidant, anti-tyrosinase and anti-inflammatory activities. New Biotechnology 2017, 39, 51 -58.
AMA StyleMaura Ferri, Greta Rondini, Maria Maddalena Calabretta, Elisa Michelini, Veronica Vallini, Fabio Fava, Aldo Roda, Giordano Minnucci, Annalisa Tassoni. White grape pomace extracts, obtained by a sequential enzymatic plus ethanol-based extraction, exert antioxidant, anti-tyrosinase and anti-inflammatory activities. New Biotechnology. 2017; 39 ():51-58.
Chicago/Turabian StyleMaura Ferri; Greta Rondini; Maria Maddalena Calabretta; Elisa Michelini; Veronica Vallini; Fabio Fava; Aldo Roda; Giordano Minnucci; Annalisa Tassoni. 2017. "White grape pomace extracts, obtained by a sequential enzymatic plus ethanol-based extraction, exert antioxidant, anti-tyrosinase and anti-inflammatory activities." New Biotechnology 39, no. : 51-58.
This research was carried out in a scarcely populated area of the Middle Agri Valley (Basilicata region, southern Italy). The aim of the study was to record local knowledge on the traditional uses of wild food plants, as well as to collect information regarding the practices (gathering, processing and cooking) and the medicinal uses related to these plants. Fifty-eight people still possessing traditional local knowledge (TLK), 74% women and 26% men, were interviewed between May–August 2012 and January 2013, using open and semi-structured ethnobotanical interviews. For each described plant species, the botanical family, the Italian common and folk names, the plant parts used, the culinary preparation and, when present, the medicinal use, were recorded and the relative frequency of citation index (RFC) was determined. The 52 plant species mentioned by the respondents belong to 23 botanical families, with Asteraceae (12 plants) and Rosaceae (7 plants) being most frequently cited. The species with the highest RFC index is Cichorium intybus L. (0.95), followed by Sonchus spp. (S. oleraceus L., S. asper L. and S. arvensis L.) (0.76). The plant parts preferably used are leaves (22 plants), fruits (12) and stems (7). Only six wild plants were indicated as having both food use and therapeutic effect. The survey conducted on the traditional use of wild food plants in the Middle Agri Valley revealed that this cultural heritage is only partially retained by the population. Over the last few decades, this knowledge has been in fact quickly disappearing along with the people and, even in the rural context of the study area, is less and less handed down to younger generations. Nevertheless, data also revealed that the use of wild plants is recently being revaluated in a way closely related to local habits and traditions.
Sabrina Sansanelli; Maura Ferri; Mirko Salinitro; Annalisa Tassoni. Ethnobotanical survey of wild food plants traditionally collected and consumed in the Middle Agri Valley (Basilicata region, southern Italy). Journal of Ethnobiology and Ethnomedicine 2017, 13, 1 -11.
AMA StyleSabrina Sansanelli, Maura Ferri, Mirko Salinitro, Annalisa Tassoni. Ethnobotanical survey of wild food plants traditionally collected and consumed in the Middle Agri Valley (Basilicata region, southern Italy). Journal of Ethnobiology and Ethnomedicine. 2017; 13 (1):1-11.
Chicago/Turabian StyleSabrina Sansanelli; Maura Ferri; Mirko Salinitro; Annalisa Tassoni. 2017. "Ethnobotanical survey of wild food plants traditionally collected and consumed in the Middle Agri Valley (Basilicata region, southern Italy)." Journal of Ethnobiology and Ethnomedicine 13, no. 1: 1-11.
The vast and ever-growing amount of agricultural and food wastes has become a major concern throughout the whole world. Therefore, strategies for their processing and value-added reuse are needed to enable a sustainable utilization of feedstocks and reduce the environmental burden. By-products of potato, tomato, cereals and olive arise in significant amounts in European countries and are consequently of high relevance. Due to their composition with various beneficial ingredients, the waste products can be valorized by different techniques leading to economic and environmental advantages. This paper focuses on the waste generation during industrial processing of potato, tomato, cereals and olives within the European Union and reviews state-of-the-art technologies for their valorization. Furthermore, current applications, future perspectives and challenges are discussed.
Caroline Fritsch; Andreas Staebler; Anton Happel; Miguel Angel Cubero Márquez; Ingrid Aguiló-Aguayo; Maribel Abadias; Miriam Gallur; Ilaria Maria Cigognini; Angela Montanari; Maria Jose López; Francisca Suárez-Estrella; Nigel Brunton; Elisa Luengo; Laura Sisti; Maura Ferri; Gianluca Belotti. Processing, Valorization and Application of Bio-Waste Derived Compounds from Potato, Tomato, Olive and Cereals: A Review. Sustainability 2017, 9, 1492 .
AMA StyleCaroline Fritsch, Andreas Staebler, Anton Happel, Miguel Angel Cubero Márquez, Ingrid Aguiló-Aguayo, Maribel Abadias, Miriam Gallur, Ilaria Maria Cigognini, Angela Montanari, Maria Jose López, Francisca Suárez-Estrella, Nigel Brunton, Elisa Luengo, Laura Sisti, Maura Ferri, Gianluca Belotti. Processing, Valorization and Application of Bio-Waste Derived Compounds from Potato, Tomato, Olive and Cereals: A Review. Sustainability. 2017; 9 (8):1492.
Chicago/Turabian StyleCaroline Fritsch; Andreas Staebler; Anton Happel; Miguel Angel Cubero Márquez; Ingrid Aguiló-Aguayo; Maribel Abadias; Miriam Gallur; Ilaria Maria Cigognini; Angela Montanari; Maria Jose López; Francisca Suárez-Estrella; Nigel Brunton; Elisa Luengo; Laura Sisti; Maura Ferri; Gianluca Belotti. 2017. "Processing, Valorization and Application of Bio-Waste Derived Compounds from Potato, Tomato, Olive and Cereals: A Review." Sustainability 9, no. 8: 1492.
Capsicum are among the most extensively cultivated and consumed plant species in the world, because of their unique pungency, aroma and colour. The typical burning sensation caused by chili peppers is due to the occurrence of a group of alkaloids named capsaicinoids. In the present study, the production of solid callus and cell suspensions from hypocotyl explants of three different chili pepper cultivars (Capsicum annuum L. cv. Mazzolino, Capsicum chinense Jacq. cv. Naga Morich and Pimenta de Neyde), was optimised. In addition, C. chinense cv. Naga Morich cell suspensions were supplemented with biotic elicitors (methyl-jasmonate and chitosan) and with precursors and intermediates of capsaicin biosynthesis (vanillin, phenylalanine and valine), and both cells and media were analysed for capsaicinoid, polyphenol, flavonoid contents and for antioxidant activity. This is the first report regarding capsaicinoid elicitation with pure chitosan and with a combination of precursors of both phenylpropanoid and valine pathways. Overall, the highest capsaicinoid levels were detected in cell extracts from cultures treated with 10 μM methyl-jasmonate and with a combination of phenylalanine and valine amino acids (100 μM each). The present results confirm the possibility of using hypocotyl chili pepper cell suspensions to produce high amounts of health beneficial metabolites.
Maura Ferri; Nicolò Gruarin; Federica Barbieri; Annalisa Tassoni. Capsicum spp in vitro liquid cell suspensions: A useful system for the production of capsaicinoids and polyphenols. Plant Biosystems - An International Journal Dealing with all Aspects of Plant Biology 2017, 152, 436 -444.
AMA StyleMaura Ferri, Nicolò Gruarin, Federica Barbieri, Annalisa Tassoni. Capsicum spp in vitro liquid cell suspensions: A useful system for the production of capsaicinoids and polyphenols. Plant Biosystems - An International Journal Dealing with all Aspects of Plant Biology. 2017; 152 (3):436-444.
Chicago/Turabian StyleMaura Ferri; Nicolò Gruarin; Federica Barbieri; Annalisa Tassoni. 2017. "Capsicum spp in vitro liquid cell suspensions: A useful system for the production of capsaicinoids and polyphenols." Plant Biosystems - An International Journal Dealing with all Aspects of Plant Biology 152, no. 3: 436-444.
Recently, the isolation of new health-related bioactive molecules derived from agro-food industrial by-products by means of environment-friendly extraction processes has become of particular interest. In the present study, a protein by-product from the rice starch industry was hydrolysed with five commercial proteolytic enzymes, avoiding the use of solvents or chemicals. The digestion processes were optimised, and the digestates were separated in fractions with four different molecular weight ranges by using a cross-flow membrane filtration technique. Total hydrolysates and fractions were tested in vitro for a wide range of biological activities. For the first time rice-derived peptides were assayed for anti-tyrosinase, anti-inflammatory, cytotoxicity and irritation capacities. Antioxidant and anti-hypertensive activities were also evaluated. Protamex, Alcalase and Neutrase treatments produced peptide fractions with valuable bioactivities without resulting cytotoxic or irritant. Highest levels of bioactivity were detected in Protamex-derived samples, followed by samples treated with Alcalase. Based on the present results, a future direct exploitation of isolated peptide fractions in the nutraceutical, functional food and cosmetic industrial fields may be foreseen.
Maura Ferri; Jürgen Graen-Heedfeld; Karlheinz Bretz; Fabien Guillon; Elisa Michelini; Maria Maddalena Calabretta; Matteo Lamborghini; Nicolò Gruarin; Aldo Roda; Axel Kraft; Annalisa Tassoni. Peptide Fractions Obtained from Rice By-Products by Means of an Environment-Friendly Process Show In Vitro Health-Related Bioactivities. PLoS ONE 2017, 12, e0170954 .
AMA StyleMaura Ferri, Jürgen Graen-Heedfeld, Karlheinz Bretz, Fabien Guillon, Elisa Michelini, Maria Maddalena Calabretta, Matteo Lamborghini, Nicolò Gruarin, Aldo Roda, Axel Kraft, Annalisa Tassoni. Peptide Fractions Obtained from Rice By-Products by Means of an Environment-Friendly Process Show In Vitro Health-Related Bioactivities. PLoS ONE. 2017; 12 (1):e0170954.
Chicago/Turabian StyleMaura Ferri; Jürgen Graen-Heedfeld; Karlheinz Bretz; Fabien Guillon; Elisa Michelini; Maria Maddalena Calabretta; Matteo Lamborghini; Nicolò Gruarin; Aldo Roda; Axel Kraft; Annalisa Tassoni. 2017. "Peptide Fractions Obtained from Rice By-Products by Means of an Environment-Friendly Process Show In Vitro Health-Related Bioactivities." PLoS ONE 12, no. 1: e0170954.
The availability of smartphones with high-performance digital image sensors and processing power has completely reshaped the landscape of point-of-need analysis. Thanks to the high maturity level of reporter gene technology and the availability of several bioluminescent proteins with improved features, we were able to develop a bioluminescence smartphone-based biosensing platform exploiting the highly sensitive NanoLuc luciferase as reporter. A 3D-printed smartphone-integrated cell biosensor based on genetically engineered Hek293T cells was developed. Quantitative assessment of (anti)-inflammatory activity and toxicity of liquid samples was performed with a simple and rapid add-and-measure procedure. White grape pomace extracts, known to contain several bioactive compounds, were analyzed, confirming the suitability of the smartphone biosensing platform for analysis of untreated complex biological matrices. Such approach could meet the needs of small medium enterprises lacking fully equipped laboratories for first-level safety tests and rapid screening of new bioactive products.
Luca Cevenini; Maria Maddalena Calabretta; Antonia Lopreside; Giuseppe Tarantino; Annalisa Tassoni; Maura Ferri; Aldo Roda; Elisa Michelini. Exploiting NanoLuc luciferase for smartphone-based bioluminescence cell biosensor for (anti)-inflammatory activity and toxicity. Analytical and Bioanalytical Chemistry 2016, 408, 8859 -8868.
AMA StyleLuca Cevenini, Maria Maddalena Calabretta, Antonia Lopreside, Giuseppe Tarantino, Annalisa Tassoni, Maura Ferri, Aldo Roda, Elisa Michelini. Exploiting NanoLuc luciferase for smartphone-based bioluminescence cell biosensor for (anti)-inflammatory activity and toxicity. Analytical and Bioanalytical Chemistry. 2016; 408 (30):8859-8868.
Chicago/Turabian StyleLuca Cevenini; Maria Maddalena Calabretta; Antonia Lopreside; Giuseppe Tarantino; Annalisa Tassoni; Maura Ferri; Aldo Roda; Elisa Michelini. 2016. "Exploiting NanoLuc luciferase for smartphone-based bioluminescence cell biosensor for (anti)-inflammatory activity and toxicity." Analytical and Bioanalytical Chemistry 408, no. 30: 8859-8868.
Maura Ferri; Diana Isabella Serrazanetti; Annalisa Tassoni; Mattia Baldissarri; Andrea Gianotti. Improving the functional and sensorial profile of cereal-based fermented foods by selecting Lactobacillus plantarum strains via a metabolomics approach. Food Research International 2016, 89, 1095 -1105.
AMA StyleMaura Ferri, Diana Isabella Serrazanetti, Annalisa Tassoni, Mattia Baldissarri, Andrea Gianotti. Improving the functional and sensorial profile of cereal-based fermented foods by selecting Lactobacillus plantarum strains via a metabolomics approach. Food Research International. 2016; 89 ():1095-1105.
Chicago/Turabian StyleMaura Ferri; Diana Isabella Serrazanetti; Annalisa Tassoni; Mattia Baldissarri; Andrea Gianotti. 2016. "Improving the functional and sensorial profile of cereal-based fermented foods by selecting Lactobacillus plantarum strains via a metabolomics approach." Food Research International 89, no. : 1095-1105.
The present work aimed at the recovery and characterization of polyphenolic compounds extracted from red grape pomace (Vitis vinifera L.), a winemaking by-product. Polyphenolic compounds of wet (WP) and dried (DP) red pomace were recovered by enzymatic digestions and ethanol-based extractions. Fungamyl and Celluclast enzymes were found to be the most effective in enhancing polyphenol release from WP. WP samples showed the highest capacity of releasing polyphenols with 2 h control 24 °C and 2 h 1% Celluclast resulting as the best treatments. A significantly lower amount of polyphenols was recovered from DP most probably as a consequence of the pomace drying. The best extracts contained high amounts of total polyphenols, flavonoids, tannins and anthocyanins and exerted antioxidant and cholesterol-lowering activities. The results support the possibility of exploiting the extracts coming from grape processing by-products as ingredients for functional and innovative products in the nutraceutical, pharmaceutical or cosmetic fields.
Maura Ferri; Sofia Bin; Veronica Vallini; Fabio Fava; Elisa Michelini; Aldo Roda; Giordano Minnucci; Giacomo Bucchi; Annalisa Tassoni. Recovery of polyphenols from red grape pomace and assessment of their antioxidant and anti-cholesterol activities. New Biotechnology 2016, 33, 338 -344.
AMA StyleMaura Ferri, Sofia Bin, Veronica Vallini, Fabio Fava, Elisa Michelini, Aldo Roda, Giordano Minnucci, Giacomo Bucchi, Annalisa Tassoni. Recovery of polyphenols from red grape pomace and assessment of their antioxidant and anti-cholesterol activities. New Biotechnology. 2016; 33 (3):338-344.
Chicago/Turabian StyleMaura Ferri; Sofia Bin; Veronica Vallini; Fabio Fava; Elisa Michelini; Aldo Roda; Giordano Minnucci; Giacomo Bucchi; Annalisa Tassoni. 2016. "Recovery of polyphenols from red grape pomace and assessment of their antioxidant and anti-cholesterol activities." New Biotechnology 33, no. 3: 338-344.
Small peptides show higher antioxidant capacity than native proteins and may be absorbed in the intestine without further digestion. In our study, a protein by-product from rice starch industry was hydrolyzed with commercial proteolytic enzymes (Alcalase, Neutrase, Flavourzyme) and microbial whole\ud cells of Bacillus spp. and the released peptides were tested for antioxidant activity. Among enzymes, Alcalase was the most performing, while microbial proteolytic activity was less efficient. Conversely, the antioxidant activity was higher in the samples obtained by microbial hydrolysis and particularly with\ud Bacillus pumilus AG1. The sequences of low molecular weight antioxidant peptides were determined and analyzed for aminoacidic composition. The results obtained so far suggest that the hydrolytic treatment of this industrial by-product, with selected enzymes and microbial systems, can allow its exploitation for the production of functional additives and supplements rich in antioxidant peptides, to be used in new\ud food formulas for human consumption
Lucilla Dei Piu'; Annalisa Tassoni; Diana Isabella Serrazanetti; Maura Ferri; Elena Babini; Davide Tagliazucchi; Andrea Gianotti. Exploitation of starch industry liquid by-product to produce bioactive peptides from rice hydrolyzed proteins. Food Chemistry 2014, 155, 199 -206.
AMA StyleLucilla Dei Piu', Annalisa Tassoni, Diana Isabella Serrazanetti, Maura Ferri, Elena Babini, Davide Tagliazucchi, Andrea Gianotti. Exploitation of starch industry liquid by-product to produce bioactive peptides from rice hydrolyzed proteins. Food Chemistry. 2014; 155 ():199-206.
Chicago/Turabian StyleLucilla Dei Piu'; Annalisa Tassoni; Diana Isabella Serrazanetti; Maura Ferri; Elena Babini; Davide Tagliazucchi; Andrea Gianotti. 2014. "Exploitation of starch industry liquid by-product to produce bioactive peptides from rice hydrolyzed proteins." Food Chemistry 155, no. : 199-206.
Glycine max is one of the major sources of phytochemicals, in particular of isoflavones, a class of phytoestrogens with ascertained beneficial effects on human health. In the present study, in vitro callus production from soybean hypocotyl seedling explants and cell suspensions were optimized. Time-courses having 20, 40 and 60 g/L of initial cell inoculum were performed to determine the concentration most suitable for isoflavone production. The amount of total polyphenols and total flavonoids as well as the antioxidant capacity of both cell and culture media fractions were measured by means of spectrophotometric methods. The levels of aglycone and glycosylated isoflavones (didzein, genistein, glycitein, didzin, genistin, glycitin), as well as of ferulic acid, vanillic acid and vanillin, were determined by HPLC–DAD. On average, 93.5 % of the total (cells plus media) isoflavones in soybean cell suspensions were detected as aglycones. Concentrated cell cultures as well as industrial soybean seed extracts were enzymatically hydrolyzed to release the aglycones and their metabolic profiles were analysed by HPLC–DAD. In contrast to cell suspensions, in undigested seed extract the aglycon form represented only 16.8 % of the total isoflavones amount. After enzymatic treatment, the antioxidant capacity increased by 30 and 33 %, respectively, in concentrated cell and seed extracts, demonstrating the presence of a larger amount of bioactive metabolites after digestion. At the present extraction conditions, soybean concentrated cell suspensions yielded 5.8-fold more total isoflavones (mostly in the free form) than seed extracts, leading to hypothesise their possible use as ingredients for cosmetic and nutraceutical applications.
Sabrina Sansanelli; Dario Zanichelli; Alessandro Filippini; Maura Ferri; Annalisa Tassoni. Production of free and glycosylated isoflavones in in vitro soybean (Glycine max L.) hypocotyl cell suspensions and comparison with industrial seed extracts. Plant Cell, Tissue and Organ Culture (PCTOC) 2014, 119, 301 -311.
AMA StyleSabrina Sansanelli, Dario Zanichelli, Alessandro Filippini, Maura Ferri, Annalisa Tassoni. Production of free and glycosylated isoflavones in in vitro soybean (Glycine max L.) hypocotyl cell suspensions and comparison with industrial seed extracts. Plant Cell, Tissue and Organ Culture (PCTOC). 2014; 119 (2):301-311.
Chicago/Turabian StyleSabrina Sansanelli; Dario Zanichelli; Alessandro Filippini; Maura Ferri; Annalisa Tassoni. 2014. "Production of free and glycosylated isoflavones in in vitro soybean (Glycine max L.) hypocotyl cell suspensions and comparison with industrial seed extracts." Plant Cell, Tissue and Organ Culture (PCTOC) 119, no. 2: 301-311.
Grapevine is a large source of healthy polyphenols for human diet, and red table‐grapes and wines are the main source of stilbenes. These compounds are important both in the plant defence system and for human health. In the present study, Vitis vinifera cv. Barbera cell cultures were treated with 50 μg/mL chitosan and proteomic analyses on soluble and membrane subcellular fractions were performed against suitable controls. Three soluble stilbene synthase protein spots, four stilbene synthase spots in the microsomal fraction and four spots of membrane ATPase subunits were identified, the accumulation of which was modulated in response to chitosan treatment. Present proteomic and immunolocalisation data seem to provide evidence supporting the hypothesis that a stilbene biosynthetic multi‐enzyme complex is associated with the intracellular membrane. In addition, proteomic analyses showed a general decrease in the accumulation of proteins belonging to different primary metabolism pathways, both in the soluble and membrane fractions. In particular, energy, sugar and amino acid metabolisms were down‐regulated as a consequence of chitosan and acetic acid treatments. These metabolic modifications could lead to a consistent change in the profile and amount of metabolites stored in grape berries, with consequent effects on taste, flavour, organoleptic and nutraceutical properties of derived food products.
Maura Ferri; Marina Franceschetti; Michael J. Naldrett; Gerhard Saalbach; Annalisa Tassoni. Effects of chitosan on the protein profile of grape cell culture subcellular fractions. ELECTROPHORESIS 2014, 35, 1685 -1692.
AMA StyleMaura Ferri, Marina Franceschetti, Michael J. Naldrett, Gerhard Saalbach, Annalisa Tassoni. Effects of chitosan on the protein profile of grape cell culture subcellular fractions. ELECTROPHORESIS. 2014; 35 (11):1685-1692.
Chicago/Turabian StyleMaura Ferri; Marina Franceschetti; Michael J. Naldrett; Gerhard Saalbach; Annalisa Tassoni. 2014. "Effects of chitosan on the protein profile of grape cell culture subcellular fractions." ELECTROPHORESIS 35, no. 11: 1685-1692.
The bio-active compounds present in food and beverages have a high potential influence on the future health of humans. The levels of biogenic amines, anthocyanins, polyphenols and antioxidant activity were measured in white (Pignoletto) and red (Sangiovese) grape berries and wines from the Emilia-Romagna region (Italy) obtained following conventional, organic and biodynamic agricultural and oenological practices. No significant difference was shown among the samples coming from different agricultural and winemaking practices. Principal Component Analysis was also performed. Biogenic amine amounts were higher in red than in white berries, while in the wines an opposite trend was observed, with histamine, tyramine and putrescine being the most abundant in Pignoletto wines. Red grapes and wines were richer in anthocyanins and showed higher antioxidant activity than white ones. The total level of polyphenols was similar in red and white berries, but with different metabolite profiles depending on the grape variety.
Annalisa Tassoni; Nunzio Tango; Maura Ferri. Comparison of biogenic amine and polyphenol profiles of grape berries and wines obtained following conventional, organic and biodynamic agricultural and oenological practices. Food Chemistry 2013, 139, 405 -413.
AMA StyleAnnalisa Tassoni, Nunzio Tango, Maura Ferri. Comparison of biogenic amine and polyphenol profiles of grape berries and wines obtained following conventional, organic and biodynamic agricultural and oenological practices. Food Chemistry. 2013; 139 (1-4):405-413.
Chicago/Turabian StyleAnnalisa Tassoni; Nunzio Tango; Maura Ferri. 2013. "Comparison of biogenic amine and polyphenol profiles of grape berries and wines obtained following conventional, organic and biodynamic agricultural and oenological practices." Food Chemistry 139, no. 1-4: 405-413.
The measurement of the antioxidant activity of foods, food ingredients and plant extracts is an important parameter for determining their quality. Whole grain wheat flour, which is a key component of the human diet, was chosen as a food model to optimise 2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) methods by using different solvent extractions or assay conditions. The ABTS method was found to have a wide pH range of stability (at least pH 1–8), while for DPPH method, a pH range between 4 and 8 was needed. The reagent dilution (resulting from the addition of the sample to the reaction mixture) was the most relevant limiting factor of the ABTS assay with a sample/reagent volume ratio that should be at most 1/10. The direct ABTS assay for solid samples was optimised and compared with previously reported solvent extractions demonstrating that the various solvents have different antioxidant compound extraction capacities and that the residual bound molecules can be assayed by the direct method. Total polyphenol and flavonoid assays showed no evident pH-dependence. General guidelines regarding the optimal conditions for the extraction and measurement of the total antioxidant activity of foods and food extracts, can be recommended from the present results.
Maura Ferri; Andrea Gianotti; Annalisa Tassoni. Optimisation of assay conditions for the determination of antioxidant capacity and polyphenols in cereal food components. Journal of Food Composition and Analysis 2013, 30, 94 -101.
AMA StyleMaura Ferri, Andrea Gianotti, Annalisa Tassoni. Optimisation of assay conditions for the determination of antioxidant capacity and polyphenols in cereal food components. Journal of Food Composition and Analysis. 2013; 30 (2):94-101.
Chicago/Turabian StyleMaura Ferri; Andrea Gianotti; Annalisa Tassoni. 2013. "Optimisation of assay conditions for the determination of antioxidant capacity and polyphenols in cereal food components." Journal of Food Composition and Analysis 30, no. 2: 94-101.