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Dr. Amélia Martins Delgado
Mediterranean Institute for Agriculture, Environment and Development, MED-University of Algarve, Universidade do Algarve Edf 8, Campus de Gambelas 8005-139 Faro, Portugal

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0 Biotechnology
0 Food Security
0 Mediterranean diet
0 agrobiodiversity
0 Sustainable food processing

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Review
Published: 17 August 2021 in Nutrients
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Food provides humans with more than just energy and nutrients, addressing both vital needs and pleasure. Food habits are determined by a wide range of factors, from sensorial stimuli to beliefs and, once commanded by local and seasonal availability, are nowadays driven by marketing campaigns promoting unhealthy and non-sustainable foodstuffs. Top-down and bottom-up changes are transforming food systems, driven by policies on SDGs and by consumer’s concerns about environmental and health impacts. Food quality, in terms of taste, safety, and nutritional value, is determined by its composition, described in food composition databases (FDBs). FDBs are then useful resources to agronomists, food and mechanical engineers, nutritionists, marketers, and others in their efforts to address at maximum human nutrient needs. In this work, we analyse some relevant food composition databases (viz., purpose, type of data, ease of access, regularity of updates), inspecting information on the health and environmental nexus, such as food origin, production mode as well as nutritional quality. The usefulness and limitations of food databases are discussed regarding what concerns sustainable diets, the food ‘matrix effect’, missing compounds, safe processing, and in guiding innovation in foods, as well as in shaping consumers’ perceptions and food choices.

ACS Style

Amélia Delgado; Manel Issaoui; Margarida C. Vieira; Isabel Saraiva de Carvalho; Anthony Fardet. Food Composition Databases: Does It Matter to Human Health? Nutrients 2021, 13, 2816 .

AMA Style

Amélia Delgado, Manel Issaoui, Margarida C. Vieira, Isabel Saraiva de Carvalho, Anthony Fardet. Food Composition Databases: Does It Matter to Human Health? Nutrients. 2021; 13 (8):2816.

Chicago/Turabian Style

Amélia Delgado; Manel Issaoui; Margarida C. Vieira; Isabel Saraiva de Carvalho; Anthony Fardet. 2021. "Food Composition Databases: Does It Matter to Human Health?" Nutrients 13, no. 8: 2816.

Journal article
Published: 19 July 2021 in Sustainability
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Carob flour is increasingly popular in innovative functional foods. Its main producers are Mediterranean countries, facing health and nutrition challenges, and difficulties in tackling climate change. This study aims at formulating innovative sustainable bakery products of high nutritional value while pleasing the consumer and addressing regional challenges. Hence, carob flour was obtained by grinding sun-dried carob pods, thus reducing the environmental impact, and preserving carob’s high nutraceutical value. Different bread formulations resulted from the blend of wheat flour with carob pulp (5, 10, 20, and 30%) and/or seed powder (5 and 10%), with no added fats, additives, or processing aids. New products were evaluated for their textural, chromatic, nutritional, aromatic, and hedonic properties. Carob is rich in aroma, antioxidants, and prebiotic fibers, and does not contain gluten, so when combined with wheat, the proportion of gluten in bread is reduced. Carob is also rich in minerals (4.16% and 2.00% ash, respectively in seed and pulp), and breadmaking seems to generate lesser furane derivatives than in white bread. In short, carob is typically Mediterranean and is a valuable local resource in the formulation of sustainable foods with high nutritional value, low carbon footprint, safe, healthy, tasty, and affordable, all at once.

ACS Style

Manel Issaoui; Guido Flamini; Amélia Delgado. Sustainability Opportunities for Mediterranean Food Products through New Formulations Based on Carob Flour (Ceratonia siliqua L.). Sustainability 2021, 13, 8026 .

AMA Style

Manel Issaoui, Guido Flamini, Amélia Delgado. Sustainability Opportunities for Mediterranean Food Products through New Formulations Based on Carob Flour (Ceratonia siliqua L.). Sustainability. 2021; 13 (14):8026.

Chicago/Turabian Style

Manel Issaoui; Guido Flamini; Amélia Delgado. 2021. "Sustainability Opportunities for Mediterranean Food Products through New Formulations Based on Carob Flour (Ceratonia siliqua L.)." Sustainability 13, no. 14: 8026.

Review article
Published: 12 February 2021 in Journal of Food Quality
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Tocols are present in various foods, mostly in fruits and in plant seeds. Edible oils are the most important natural dietary sources of tocopherols and tocotrienols, collectively known as tocols. Tocopherols and tocotrienols are considered beneficial for their antioxidant effect which impacts on prevention of different health conditions. This perspective is addressed to give an updated picture of the tocol occurrence in foods. Moreover, the current state of the art of tocols in updated databases is explored and commented outlining their importance and future trends.

ACS Style

Alessandra Durazzo; Amirhossein Nazhand; Massimo Lucarini; Amélia M. Delgado; Maryna De Wit; Kar Lin Nyam; Antonello Santini; Mohamed Fawzy Ramadan. Occurrence of Tocols in Foods: An Updated Shot of Current Databases. Journal of Food Quality 2021, 2021, 1 -7.

AMA Style

Alessandra Durazzo, Amirhossein Nazhand, Massimo Lucarini, Amélia M. Delgado, Maryna De Wit, Kar Lin Nyam, Antonello Santini, Mohamed Fawzy Ramadan. Occurrence of Tocols in Foods: An Updated Shot of Current Databases. Journal of Food Quality. 2021; 2021 ():1-7.

Chicago/Turabian Style

Alessandra Durazzo; Amirhossein Nazhand; Massimo Lucarini; Amélia M. Delgado; Maryna De Wit; Kar Lin Nyam; Antonello Santini; Mohamed Fawzy Ramadan. 2021. "Occurrence of Tocols in Foods: An Updated Shot of Current Databases." Journal of Food Quality 2021, no. : 1-7.

Review article
Published: 03 December 2020 in Journal of Food Quality
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This paper reviews the contribution of tocopherols and tocotrienols (tocols) to food quality as well as their bioactivity and health-promoting properties, which have attracted researchers and food technologists. Tocols are lipophilic phenolic antioxidants encompassing tocopherols that are characterized by a saturated side chain and tocotrienols with an unsaturated isoprenoid side chain. Tocols are natural constituents of several foods like dairy, vegetable oils, nuts, and grains. Their presence in foods, namely, as food additives, helps prevent lipid oxidation, which negatively affects the sensorial quality of foods, and even the nutritional value and safety. Supplementation of animals’ diets with tocopherols has proven its effectiveness in preserving fresh color and flavor of the meat. Although alfa-tocopherol displays much higher vitamin E activity than other tocols, health outcomes have been reported for tocotrienols, thus calling for more studies.

ACS Style

Amélia Delgado; Said Al-Hamimi; Mohamed Fawzy Ramadan; Maryna De Wit; Alessandra Durazzo; Kar Lin Nyam; Manel Issaoui. Contribution of Tocols to Food Sensorial Properties, Stability, and Overall Quality. Journal of Food Quality 2020, 2020, 1 -8.

AMA Style

Amélia Delgado, Said Al-Hamimi, Mohamed Fawzy Ramadan, Maryna De Wit, Alessandra Durazzo, Kar Lin Nyam, Manel Issaoui. Contribution of Tocols to Food Sensorial Properties, Stability, and Overall Quality. Journal of Food Quality. 2020; 2020 ():1-8.

Chicago/Turabian Style

Amélia Delgado; Said Al-Hamimi; Mohamed Fawzy Ramadan; Maryna De Wit; Alessandra Durazzo; Kar Lin Nyam; Manel Issaoui. 2020. "Contribution of Tocols to Food Sensorial Properties, Stability, and Overall Quality." Journal of Food Quality 2020, no. : 1-8.

Journal article
Published: 25 October 2020 in International Journal of Food Science & Technology
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ACS Style

Manel Issaoui; Mahfoudhi Nesrine; Guido Flamini; Amélia Delgado. Enrichment of white flour with spices positively impacts safety and consumer acceptance of bread. International Journal of Food Science & Technology 2020, 1 .

AMA Style

Manel Issaoui, Mahfoudhi Nesrine, Guido Flamini, Amélia Delgado. Enrichment of white flour with spices positively impacts safety and consumer acceptance of bread. International Journal of Food Science & Technology. 2020; ():1.

Chicago/Turabian Style

Manel Issaoui; Mahfoudhi Nesrine; Guido Flamini; Amélia Delgado. 2020. "Enrichment of white flour with spices positively impacts safety and consumer acceptance of bread." International Journal of Food Science & Technology , no. : 1.

Journal article
Published: 24 June 2020 in Journal of AOAC INTERNATIONAL
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The interest in polyphenols from vegetable sources has been progressively increased because of the demonstrated correlation between their abundance in certain foods or food preparations of traditional importance and heritage, and the answer of anti-inflammatory strategies in hospitalized patients in the presence of polypehnol-rich foods (as a complementary therapy). Consequently, research involving the accessory role of polyphenols as anti-tumoral aids have been carried out with the aim of finding new additional strategies. The purpose of this paper to evaluate the role of phenolic compounds in foods with reference to health effects for human beings. The importance of these molecules has been evaluated by the health and safety perspectives in terms of: fight to cardiovascular diseases; prevention of chronic-degenerative disorders; general antioxidant properties; and anticarcinogenic features. Moreover, the role of polyphenols-rich foods as anticancer agents has been discussed with relation to two distinct “action plans” on the public hygiene level: the promotion of human health on the one side (for non-hospitalized and normal subjects), and reliable contrasting strategies in cancer patients.

ACS Style

Pasqualina Laganà; Maria Anna Coniglio; Marco Fiorino; Amélia Martins Delgado; Nadia Chammen; Manel Issaoui; Maria E Gambuzza; Candela Iommi; Luca Soraci; Moawiya A Haddad; Santi Delia. Phenolic Substances in Foods and Anticarcinogenic Properties: A Public Health Perspective. Journal of AOAC INTERNATIONAL 2020, 103, 935 -939.

AMA Style

Pasqualina Laganà, Maria Anna Coniglio, Marco Fiorino, Amélia Martins Delgado, Nadia Chammen, Manel Issaoui, Maria E Gambuzza, Candela Iommi, Luca Soraci, Moawiya A Haddad, Santi Delia. Phenolic Substances in Foods and Anticarcinogenic Properties: A Public Health Perspective. Journal of AOAC INTERNATIONAL. 2020; 103 (4):935-939.

Chicago/Turabian Style

Pasqualina Laganà; Maria Anna Coniglio; Marco Fiorino; Amélia Martins Delgado; Nadia Chammen; Manel Issaoui; Maria E Gambuzza; Candela Iommi; Luca Soraci; Moawiya A Haddad; Santi Delia. 2020. "Phenolic Substances in Foods and Anticarcinogenic Properties: A Public Health Perspective." Journal of AOAC INTERNATIONAL 103, no. 4: 935-939.

Journal article
Published: 04 June 2020 in Journal of AOAC INTERNATIONAL
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Phenols or phenolics are a class of compounds that have one or more hydroxyl groups attached to a 6-carbon aromatic ring, they occur as plant secondary metabolites, having in common the antioxidant activity. Their average daily intake varies widely around the world. Many researchers consider coffee, tea, wine, cocoa products, fruits and vegetables as the main sources of polyphenols in different diets. However, spices and culinary herbs have been referred to as the foods richest in polyphenols. Despite spices and culinary herbs are used in small amounts as seasonings, their contribution to the dietary supply of phytonutrients should not be disregarded. A diet rich in a variety of polyphenols (and other phytonutrients) has potential health benefits, namely in the prevention of chronic diseases and cancer. In addition, flavor and color are the most important factors for the selection of food by consumers. A multitude of endogenous food compounds, including phenolics, are involved in food flavor. The presence of phenolic compounds in the food matrix has been mainly associated with the perception of bitter taste and tactile sensation of astringency. However, these compounds can also impact the color and aroma notes of fruits and vegetables. Thus, understanding the sensory impact of these substances and relationships with consumers’ approaches towards phenolic-rich fruits and vegetables may help find strategies to increase the consumption of such foods. A well-known example of a tasty, healthy and sustainable dietary model is the Mediterranean Diet. In this study, we summarize the dietary intake of some polyphenols from different dietary patterns around the world and the contribution of natural phenolic compounds to the flavor of food and beverages, in particularly those associated to the Mediterranean Diet.

ACS Style

Manel Issaoui; Amélia Martins Delgado; Giorgia Caruso; Maria Micali; Marcella Barbera; Hager Atrous; Amira Ouslati; Nadia Chammem. Phenols, Flavors, and the Mediterranean Diet. Journal of AOAC INTERNATIONAL 2020, 103, 915 -924.

AMA Style

Manel Issaoui, Amélia Martins Delgado, Giorgia Caruso, Maria Micali, Marcella Barbera, Hager Atrous, Amira Ouslati, Nadia Chammem. Phenols, Flavors, and the Mediterranean Diet. Journal of AOAC INTERNATIONAL. 2020; 103 (4):915-924.

Chicago/Turabian Style

Manel Issaoui; Amélia Martins Delgado; Giorgia Caruso; Maria Micali; Marcella Barbera; Hager Atrous; Amira Ouslati; Nadia Chammem. 2020. "Phenols, Flavors, and the Mediterranean Diet." Journal of AOAC INTERNATIONAL 103, no. 4: 915-924.

Book
Published: 01 January 2020 in SpringerBriefs in Molecular Science
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This book focuses on polyphenols in the Mediterranean diet, providing a detailed overview of their chemical structure, extraction and analysis methods, and their role in the diet and in flavor. Phenols are important not only in terms of preventing a number of diseases due to their antimicrobial and antioxidant effects, but also in shaping our perception of foods. The first chapter discusses consumers’ sensory assessment of foods containing polyphenols in terms of flavor and color, as well as the chemical properties and natural sources of phenolic compounds. The second chapter examines hygiene and safety claims with respect to naturally occurring polyphenols, especially in connection with organoleptic features. The third and final chapter examines the dietary sources of these molecules from various fruits, including processed products such as infusions, wines, oils and olives. Given its scope, this book is a valuable resource for researchers in academia and industry interested in food safety, hygiene and production issues related to the Mediterranean diet.

ACS Style

Manel Issaoui; Amélia Martins Delgado; Candela Iommi; Nadia Chammem. Polyphenols and the Mediterranean Diet. SpringerBriefs in Molecular Science 2020, 1 .

AMA Style

Manel Issaoui, Amélia Martins Delgado, Candela Iommi, Nadia Chammem. Polyphenols and the Mediterranean Diet. SpringerBriefs in Molecular Science. 2020; ():1.

Chicago/Turabian Style

Manel Issaoui; Amélia Martins Delgado; Candela Iommi; Nadia Chammem. 2020. "Polyphenols and the Mediterranean Diet." SpringerBriefs in Molecular Science , no. : 1.

Review
Published: 01 September 2019 in Journal of AOAC INTERNATIONAL
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Background: In the last few decades, the media has been overwhelming the consumer with various dietary requirements that some of which lead to no avail. On the other hand, the Mediterranean diet, which stems from a very ancient lore, stands as one of the most effective diets whose conspicuous and positive results are still impacting the lives of many Mediterranean locals. The "Mediterranean Diet" is an umbrella term that is used to denote a plethora of natural ingredients used in the culinary tradition of the region, and which comprises but is not limited to olive oil, cereals, wine, fruits, dried fruits, and spices. MD components are known for being rich in antioxidant compounds. Polyphenols belong to the category of antioxidants that occur in the above-mentioned Mediterranean foods. Objective: The current review aims at presenting main classes of phenols from plant foods, their role as dietary components, and an overview on analytical methods for their extraction from food matrices, their separation, detection and quantification. Conclusions: The discrimination of phenols is not an easy matter, and several methods are described in the literature, mainly chromatographic methods, which are herein reviewed. In short, phenols are mainly found in vegetable foods in which the Mediterranean Diet is rich. The health effects of some phenols and analytical methods are herein revised. Highlights: Phenols or Phenolics is a designation corresponding to compounds that have one or more hydroxyl groups attached to a 6-carbon aromatic ring. Phenols in foods occur mainly as secondary metabolites of vegetables, often found in polymeric forms (polyphenols). Phenols from foods are mainly simple phenols (e.g., caffeic acid), flavonoids, the most varied and ubiquitous class (e.g., catechin, quercetin), stilbenes (resveratrol), lignans, and tannins. In addition to the wide range of polyphenols present in foods, the compounds are quantitatively and qualitatively distributed in a heterogenous way in the different compartments of the food matrix. This structural and compartmental diversity leads to an important variability of the physicochemical properties impacting otherwise the extraction of phenols. Total phenols are determined by the Folin Cioucalteau method, as described in European Pharmacopeaea.

ACS Style

Amélia Martins Delgado; Manel Issaoui; Nadia Chammem. Analysis of Main and Healthy Phenolic Compounds in Foods. Journal of AOAC INTERNATIONAL 2019, 102, 1356 -1364.

AMA Style

Amélia Martins Delgado, Manel Issaoui, Nadia Chammem. Analysis of Main and Healthy Phenolic Compounds in Foods. Journal of AOAC INTERNATIONAL. 2019; 102 (5):1356-1364.

Chicago/Turabian Style

Amélia Martins Delgado; Manel Issaoui; Nadia Chammem. 2019. "Analysis of Main and Healthy Phenolic Compounds in Foods." Journal of AOAC INTERNATIONAL 102, no. 5: 1356-1364.

Review
Published: 01 September 2019 in Journal of AOAC INTERNATIONAL
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Dairy-based functional beverages have been a growing segment as consumer demands for health foods have shifted focus from simply enhancing lifespan to protecting health. Green tea is often limited in use because of poor bioavailability and disagreeable taste. However, milk is considered an ideal platform for the delivery of active polyphenolic compounds in green tea. Furthermore, the antioxidant enzymatic activity and antioxidant index of polyphenols in green tea have been known to be protected through interaction with dairy proteins inside the unstable intestinal environment. In addition, consumption of green tea infused with milk has been found to have a significant impact on reducing skin wrinkles and roughness in elderly subjects, through a decrease in lipid peroxidation and a concomitant reduction in oxidative stress. A similar affinity has been observed between antioxidants in coffee and milk proteins. Dark chocolate has been known to contain significant phenolic content and antioxidant activity. The activation of protein complex NF-κB, which is responsible for cell survival, was found to be significantly reduced upon consumption of cocoa with water, whereas consuming cocoa with milk had no effect on the bioavailability of the phenolic compounds in cocoa. The popularity of dairy as the source for polyphenol fortified beverages in the diet will be dictated by optimization of the technology for maximizing the bioavailability of the antioxidants.

ACS Style

Arpan R. Bhagat; Amélia Martins Delgado; Manel Issaoui; Nadia Chammem; Marco Fiorino; Alessandra Pellerito; Sofia Natalello. Review of the Role of Fluid Dairy in Delivery of Polyphenolic Compounds in the Diet: Chocolate Milk, Coffee Beverages, Matcha Green Tea, and Beyond. Journal of AOAC INTERNATIONAL 2019, 102, 1365 -1372.

AMA Style

Arpan R. Bhagat, Amélia Martins Delgado, Manel Issaoui, Nadia Chammem, Marco Fiorino, Alessandra Pellerito, Sofia Natalello. Review of the Role of Fluid Dairy in Delivery of Polyphenolic Compounds in the Diet: Chocolate Milk, Coffee Beverages, Matcha Green Tea, and Beyond. Journal of AOAC INTERNATIONAL. 2019; 102 (5):1365-1372.

Chicago/Turabian Style

Arpan R. Bhagat; Amélia Martins Delgado; Manel Issaoui; Nadia Chammem; Marco Fiorino; Alessandra Pellerito; Sofia Natalello. 2019. "Review of the Role of Fluid Dairy in Delivery of Polyphenolic Compounds in the Diet: Chocolate Milk, Coffee Beverages, Matcha Green Tea, and Beyond." Journal of AOAC INTERNATIONAL 102, no. 5: 1365-1372.

Chapter
Published: 09 May 2019 in Fruit Oils: Chemistry and Functionality
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Fats and oils are omnipresent in several dishes around the world despite the variability of use and culinary arts, which place them among staple foods in many countries. Edible oils have different origins, forms, aspects and flavors. A multitude of technical processes exists for the extraction of oils of the same origin, making possible the elaboration of final products that differ on physic-chemical proprieties and nutritional values, hence, grading oils accordingly seems to be primordial. Although categorization gives consumer more freedom of choice in selecting their wanted product, it also makes them confused and the question is how to guide the consumer. Cooking oil is a strategic product that forces governments to take regulatory measures with respect to controlling the marketing of edible oils. The key word is standardization. It is the aim of standardization of edible oils to define grades for the final products, specify purity and quality parameters, establish requirements for labeling, and list adequate methods of analysis. International policies in the edible oil sector have evolved, and the levels of standardization at the international level are found. Codex Alimentarius standards are voluntary but serve as a reference in the settlement of international trade disputes. In Europe and USA, the regulation on the marketing and analysis of oils is harmonized. Apart from the aforementioned levels, the national regulations have certain texts specific to them.

ACS Style

Manel Issaoui; Amélia M. Delgado. Grading, Labeling and Standardization of Edible Oils. Fruit Oils: Chemistry and Functionality 2019, 9 -52.

AMA Style

Manel Issaoui, Amélia M. Delgado. Grading, Labeling and Standardization of Edible Oils. Fruit Oils: Chemistry and Functionality. 2019; ():9-52.

Chicago/Turabian Style

Manel Issaoui; Amélia M. Delgado. 2019. "Grading, Labeling and Standardization of Edible Oils." Fruit Oils: Chemistry and Functionality , no. : 9-52.

Chapter
Published: 09 May 2019 in Fruit Oils: Chemistry and Functionality
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The Mediterranean is tightly bond with Olea europaea var. sativa, the olive tree, endemic in the region. The edible products of the olive tree are the table olives (fermented and processed in many styles) and olive oil. Olive oil can be described as the pure olive juice obtained after a mechanical extraction process under controlled environmental conditions. The popularity of olive oil has been steadily increasing worldwide as its market demand. Since the last century, olive oil production and consumption have increased sharply. Olive oil demands are expanding conquering new markets and reaching new consumers, thanks to the numerous scientific discoveries that have been highlighting their nutritional and therapeutic properties, as well as its role as a key component of a balanced diet. Previously, the nutritional quality of olive oil was only attributed to its high level of oleic acid. However, that is a feature shared with many other oils, which do not display so many beneficial health effects. Recently, key roles have been attributed to the minor components that are thought to make extra virgin olive oil, a fatty substance with exclusive chemical characteristics. Although representing only 2% of the weight of the oil, the minor components’ fraction includes more than 230 substances, belonging to varied chemical categories: tocopherols, polyphenols, squalene, flavors, pigments, sterols, and aroma. Evidence-based scientific outcomes, namely cause-effect relationships, have led competent authorities in many countries to formally recognize the nutritional and health properties of this Mediterranean Diet component.

ACS Style

Manel Issaoui; Amélia Delgado. Olive Oil Properties from Technological Aspects to Dietary and Health Claims. Fruit Oils: Chemistry and Functionality 2019, 85 -129.

AMA Style

Manel Issaoui, Amélia Delgado. Olive Oil Properties from Technological Aspects to Dietary and Health Claims. Fruit Oils: Chemistry and Functionality. 2019; ():85-129.

Chicago/Turabian Style

Manel Issaoui; Amélia Delgado. 2019. "Olive Oil Properties from Technological Aspects to Dietary and Health Claims." Fruit Oils: Chemistry and Functionality , no. : 85-129.

Chapter
Published: 05 October 2018 in Traceability in the Dairy Industry in Europe
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At present, the problem of traceability in food industries is one of the most important and emerging factors with notable influence on the management of food business operators. The sector of cheese products is an interesting example. However, there are ‘cheeses’—obtained from milk, salt, rennet and some minor additive(s)—on the one hand, and different products: ‘processed cheeses’ and ‘analogue cheeses’ or ‘imitation cheeses’ on the other side. The world of processed or melted cheeses is different enough from the sector of cheeses made from milk; however, new emergencies concerning food frauds and authenticity issues, or the undeclared presence of allowed additives with some specific food allergenic reaction, are observed in this ambit. In addition, the declared claims concerning ‘low sugar contents’, ‘low cholesterol amounts’, other health statements, etc., should be discussed in this area. The transformation of raw materials towards the final product(s) determines a complication in the traceability if compared to cheese obtained from milk (or curd). Moreover, durable products such as processed and analogue cheeses can remain on the market for extended period times, thus enhancing the temporal need of traceability data. The flow of input information has to be analysed, raw material per raw material; the same thing is true when speaking of output information concerning final products and by-products (sometimes defined as ‘off-line’ products). Generally, more than one processing food business operators are involved in the global process. The aim of this chapter is to describe in practice the complex operations—named jointly ‘traceability’—in this ambit by means of a software product—the ExTra tool—with reference to two simulated productions: a processed cheese and a general imitation cheese.

ACS Style

Ignazio Mania; Amelia Martins Delgado; Caterina Barone; Salvatore Parisi. The ExTra Tool—Practical Simulations in the Cheesemaking Industry When Using Cheeses, Butter and Rennet Caseins. Traceability in the Dairy Industry in Europe 2018, 67 -93.

AMA Style

Ignazio Mania, Amelia Martins Delgado, Caterina Barone, Salvatore Parisi. The ExTra Tool—Practical Simulations in the Cheesemaking Industry When Using Cheeses, Butter and Rennet Caseins. Traceability in the Dairy Industry in Europe. 2018; ():67-93.

Chicago/Turabian Style

Ignazio Mania; Amelia Martins Delgado; Caterina Barone; Salvatore Parisi. 2018. "The ExTra Tool—Practical Simulations in the Cheesemaking Industry When Using Cheeses, Butter and Rennet Caseins." Traceability in the Dairy Industry in Europe , no. : 67-93.

Chapter
Published: 05 October 2018 in Traceability in the Dairy Industry in Europe
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Food additives are substances deliberately added to food to fulfil specific technological functions. The use of additives in the modern food industries cannot be avoided in many ambits. Food production on a large scale is very different from the manufacturing on a small scale; the urgency of new industrial food production techniques has necessarily increased with the aim of developing many different kinds of food additives. Most of these additives solve a fundamental technological function, which actually improves product quality; others additives, as dyes and coating agents, are used to make the product more attractive for consumers. Considering their importance, systems of pre-market approval requirements have been introduced in Europe for synthetic substances added to foods. As a result, the European Union has set up a reliable food safety system that helps to ensure consumer protection against any possible food hazard such as the ones caused by side effects of preservatives and flavourings. For this reason, all food additives currently used in Europe have been examined for safety evaluation by the European Food Safety Authority, and before by its predecessor institution, the Scientific Committee on Food. The general system created by the European Union is based on the so-called positive lists. Only food additives included in the official positive list are allowed in foods and food formulations under specific conditions. With reference to the sector of cheese productions, peculiar additives—including microbial agents—have to be considered. The aim of this chapter is to give an overview of the currently allowed additives in the ambit of cheese productions, according to European Union legislation.

ACS Style

Ignazio Mania; Amelia Martins Delgado; Caterina Barone; Salvatore Parisi. The Legislative Status of Food Additives in the Cheesemaking Field: The European Perspective. Traceability in the Dairy Industry in Europe 2018, 97 -108.

AMA Style

Ignazio Mania, Amelia Martins Delgado, Caterina Barone, Salvatore Parisi. The Legislative Status of Food Additives in the Cheesemaking Field: The European Perspective. Traceability in the Dairy Industry in Europe. 2018; ():97-108.

Chicago/Turabian Style

Ignazio Mania; Amelia Martins Delgado; Caterina Barone; Salvatore Parisi. 2018. "The Legislative Status of Food Additives in the Cheesemaking Field: The European Perspective." Traceability in the Dairy Industry in Europe , no. : 97-108.

Chapter
Published: 05 October 2018 in Traceability in the Dairy Industry in Europe
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The globalisation in the food industries contest requires more and more guarantees in order to protect consumers. Under these conditions, a good food traceability system can help to compensate for this loss of control minimising the production and the distribution of unsafe quality products as well as improving consumer confidence. The management of food product traceability depends on different factors. One of these factors is the consumer demand, which reflects the public need of food safety and security. In order to comply with this need, consumers must be reassured not only with concern to the origin of products and their traceability, but also on contaminants, which can be added to foodstuff. Because of the nature of contaminants and of the predictable negative impact on food quality and safety, the European Union has introduced a number of provisions to reduce these phenomena. For these reasons, this chapter is particularly focused on food-contact materials and the need of a mandatory traceability related to these materials. This analysis is performed from the European viewpoint, taking into account the existing regulatory and related provisions. Anyway, traceability of food contact materials is mandatory exactly as the same traceability for food products—including cheeses—and related ingredients. Because of the synergic food/packaging interaction in the ‘packaged food’ item, the same requirement is needed when speaking of edible ingredients and food contact materials at the same time.

ACS Style

Ignazio Mania; Amelia Martins Delgado; Caterina Barone; Salvatore Parisi. Food Packaging and the Mandatory Traceability in Europe. Traceability in the Dairy Industry in Europe 2018, 129 -139.

AMA Style

Ignazio Mania, Amelia Martins Delgado, Caterina Barone, Salvatore Parisi. Food Packaging and the Mandatory Traceability in Europe. Traceability in the Dairy Industry in Europe. 2018; ():129-139.

Chicago/Turabian Style

Ignazio Mania; Amelia Martins Delgado; Caterina Barone; Salvatore Parisi. 2018. "Food Packaging and the Mandatory Traceability in Europe." Traceability in the Dairy Industry in Europe , no. : 129-139.

Chapter
Published: 05 October 2018 in Traceability in the Dairy Industry in Europe
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Every kind of foodstuff requires a unique packaging model. This statement is especially true when speaking of peculiar products such as milk, dairy products and cheese. There are some additional needs to take into consideration (i.e. manufacture, transport, ‘shelf appeal’, branding and packaging functionality) in addition to the traditional ones. Moreover, the type of packaging material(s) for dairy products become of primary importance because of its impact on quality, safety, odour control, toughness and flexibility. These reasons explain the continuous development of the packaging market towards new technologic processes, new materials and innovative solutions. Food packaging may be designed to enhance the product image, to differentiate the product in comparison with other competitors, adding variety for consumers, and finally offering a great potential to build the brand awareness and differentiation. However, these changes have led many innovations within the entire supply chain as well as in product development, packaging, branding and sales channels. Retailers respond to this new market demand in the milk and dairy sector by moving packaging innovation (e.g., portion-controlled, snack-sized, re-sealable and fit-for-purpose models). The aim of this chapter is to give an overview of the most common food packaging solutions related to cheese products, taking into account different needs, production and preservation technologies and sustainability.

ACS Style

Ignazio Mania; Amélia Delgado; Caterina Barone; Salvatore Parisi. Food Packaging Materials in the Cheesemaking Field. Traceability in the Dairy Industry in Europe 2018, 141 -145.

AMA Style

Ignazio Mania, Amélia Delgado, Caterina Barone, Salvatore Parisi. Food Packaging Materials in the Cheesemaking Field. Traceability in the Dairy Industry in Europe. 2018; ():141-145.

Chicago/Turabian Style

Ignazio Mania; Amélia Delgado; Caterina Barone; Salvatore Parisi. 2018. "Food Packaging Materials in the Cheesemaking Field." Traceability in the Dairy Industry in Europe , no. : 141-145.

Chapter
Published: 05 October 2018 in Traceability in the Dairy Industry in Europe
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Over the past decade, the increasingly consumer demand for low-fat food products influenced by many health-related concerns has led modern food industry to research healthier products in order to reduce the amount of fat, salt and additives. Dairy manufacturers have answered with the development of cheese alternatives. Even not being harmful to health, these alternatives may give a lower nutritional benefit due to the reduction of calcium content and may contain different artificial flavours and colours. Therefore, many strategies have been proposed to improve low-fat cheeses such as making process modification and the use of fat replacers with the main objective of obtaining a reduction in the caloric value. At present, there are on the market both cheese substitutes and imitation products which can now unanimously be defined as products which clearly imitate cheese produced from milk by means of the partial or total substitution of milk components with non-dairy ingredients. The main advantages of these cheese types are related to the price and shelf-life values. Since many inexpensive ingredients can be used in its production, it is typically more interesting to manufacture these foods than traditional cheeses; the above-mentioned cheapness makes them attractive to food business operators. The European Legislator is aware that some products obtained from mixtures of dairy ingredients and some fats or protein matters from other sources are marketed as ‘cheese analogues’. Consequently, he has restricted the use of the designation ‘cheese’ to products which are manufactured from milk and from milk products and where milk ingredients are not replaced by a constituent not occurring naturally in milk. For this and other reasons, the traceability of similar foods is critical at present. The aim of this chapter is to give a description of these products from the European regulatory viewpoint.

ACS Style

Ignazio Mania; Amélia Delgado; Caterina Barone; Salvatore Parisi. Food Additives in Cheese Substitutes. Traceability in the Dairy Industry in Europe 2018, 109 -117.

AMA Style

Ignazio Mania, Amélia Delgado, Caterina Barone, Salvatore Parisi. Food Additives in Cheese Substitutes. Traceability in the Dairy Industry in Europe. 2018; ():109-117.

Chicago/Turabian Style

Ignazio Mania; Amélia Delgado; Caterina Barone; Salvatore Parisi. 2018. "Food Additives in Cheese Substitutes." Traceability in the Dairy Industry in Europe , no. : 109-117.

Chapter
Published: 05 October 2018 in Traceability in the Dairy Industry in Europe
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The liberalisation of the European Union food market and the globalisation have increased the need of safety guarantees in the area of food safety. Consumers demand enhanced safety and hygiene assurance. Transparency, product quality and safety along the dairy supply chain could be reached by the application of specific standards and proper mechanisms such as traceability tools. The role of traceability is critical in supply chain management. With peculiar reference to the milk and dairy sector, Europe has a leading position in this area. The essential segments of each dairy supply chain can be easily identified, including dairy farms, dairy processing companies, wholesalers, retailers and the final consumers. With relation to the traceability of cheese products only, a joint work of the interested food business operators is implicit. In some situations, the system may have a ‘chain leader’ coordinating the whole food supply chain; alternatively, different food business operators may cooperate without a leading subject. It has to be noted that information technology-assisted software may be helpful in the management of similar systems. In addition, the authenticity of raw materials may be assessed at the analytical level. Finally, the role of some national institutions should be considered when speaking of traceability: the Italian example (mandatory declaration of milk origin on cheese labels) is discussed.

ACS Style

Ignazio Mania; Amelia Martins Delgado; Caterina Barone; Salvatore Parisi. Raw Materials in the Cheesemaking Field and Related Input Data in the Traceability. Traceability in the Dairy Industry in Europe 2018, 15 -28.

AMA Style

Ignazio Mania, Amelia Martins Delgado, Caterina Barone, Salvatore Parisi. Raw Materials in the Cheesemaking Field and Related Input Data in the Traceability. Traceability in the Dairy Industry in Europe. 2018; ():15-28.

Chicago/Turabian Style

Ignazio Mania; Amelia Martins Delgado; Caterina Barone; Salvatore Parisi. 2018. "Raw Materials in the Cheesemaking Field and Related Input Data in the Traceability." Traceability in the Dairy Industry in Europe , no. : 15-28.

Chapter
Published: 05 October 2018 in Traceability in the Dairy Industry in Europe
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This chapter is explicitly dedicated to a particular and multi-faceted category of entering raw materials (input data) for the production of processed cheeses and cheese imitation products. The entering information in a traceability (tracking and tracing) system for these products has to concern many possible ingredients, including food additives. Different chemicals may be added with various functions when speaking of processed cheeses, but the production of analogue cheeses appears more interesting. In general, the classification of food additives takes into account the particular function(s) these compounds are expected to perform during the production and in the subsequent steps. Moreover, the proposed use of these compounds has to be declared on food labels. At the same time, traceability has to take these information—specific for each possible additive—into account. The aim of this chapter is to describe the complex operations—named joint ‘traceability’—with exclusive concern to ‘minor’ ingredients (food additives) by means of a software product: the ExTra tool. Discussed simulated products are a processed cheese and a general imitation cheese.

ACS Style

Ignazio Mania; Amelia Martins Delgado; Caterina Barone; Salvatore Parisi. Food Additives for Analogue Cheeses and Traceability: The ExTra Tool. Traceability in the Dairy Industry in Europe 2018, 119 -126.

AMA Style

Ignazio Mania, Amelia Martins Delgado, Caterina Barone, Salvatore Parisi. Food Additives for Analogue Cheeses and Traceability: The ExTra Tool. Traceability in the Dairy Industry in Europe. 2018; ():119-126.

Chicago/Turabian Style

Ignazio Mania; Amelia Martins Delgado; Caterina Barone; Salvatore Parisi. 2018. "Food Additives for Analogue Cheeses and Traceability: The ExTra Tool." Traceability in the Dairy Industry in Europe , no. : 119-126.

Chapter
Published: 05 October 2018 in Traceability in the Dairy Industry in Europe
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At present, the problem of traceability in food industries is one of the most important and emerging factors with a notable influence on the management of food business operators. In fact, the mandatory requisite of traceability, both from raw materials to final products and vice versa, is mentioned in many legislative documents and in the most important voluntary food certification standards. The situation is continually evolving, and the most part of food and beverage sectors are trying to find different solutions. Traceability is one of the main pillars of the modern food safety strategy worldwide. The sector of milk and dairy productions can show an extremely variegated situation because of the many possible intermediate and final products associated with the original raw material: milk. The flow of input information has to be analysed, raw material per raw material; the same thing is true when speaking of output information concerning final products and by-products (sometimes defined ‘off-line’ products). One or more processing food business operators can be involved in the global process; the role of water has to be considered. The aim of this chapter is to describe in practice the complex operations—named jointly ‘traceability’—related to a peculiar sub-area of milk-based products: cow’s milk cheese by means of a software product—the ExTra tool—with reference to two simulated productions: Mozzarella cheese and a general semi-hard cheese.

ACS Style

Ignazio Mania; Amélia Martins Delgado; Caterina Barone; Salvatore Parisi. The ExTra Tool—A Practical Example of Extended Food Traceability for Cheese Productions. Traceability in the Dairy Industry in Europe 2018, 29 -66.

AMA Style

Ignazio Mania, Amélia Martins Delgado, Caterina Barone, Salvatore Parisi. The ExTra Tool—A Practical Example of Extended Food Traceability for Cheese Productions. Traceability in the Dairy Industry in Europe. 2018; ():29-66.

Chicago/Turabian Style

Ignazio Mania; Amélia Martins Delgado; Caterina Barone; Salvatore Parisi. 2018. "The ExTra Tool—A Practical Example of Extended Food Traceability for Cheese Productions." Traceability in the Dairy Industry in Europe , no. : 29-66.