Vincenzo Lo Turco

Prof. Dr. Vincenzo Lo Turco

University of Messina, Dept. BIOMORF, Messina, Italy
orcid

Research Focus & Metrics

Academic Career Length

27Years (2000-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

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1 October 2010 in Food Chemistry
Verified
Journal Article
Closed access
NANewton K. Amaglo
Newton K. Amaglo
RBRichard N. Bennett
Richard N. Bennett
RCRosario B. Lo Curto
Rosario B. Lo Curto
EREduardo A.S. Rosa
Eduardo A.S. Rosa
VTVincenzo Lo Turco
Vincenzo Lo Turco
GTGladys M. Timpo
Gladys M. Timpo

17 April 2008 in Journal of Agricultural and Food Chemistry
Verified
Journal Article
Closed access
GMGiuseppina Mandalari
Giuseppina Mandalari
RFRichard M. Faulks
Richard M. Faulks
GRGillian T. Rich
Gillian T. Rich
VTVincenzo Lo Turco
Vincenzo Lo Turco
DPDavid R. Picout
David R. Picout
MWMartin S. J. Wickham
Martin S. J. Wickham

1 March 2010 in Journal of Food Composition and Analysis
Verified
Journal Article
Closed access
GMG. Mandalari
G. Mandalari
ATA. Tomaino
A. Tomaino
TAT. Arcoraci
T. Arcoraci
MMM. Martorana
M. Martorana
VTVincenzo Lo Turco
Vincenzo Lo Turco
MWM.S. J. Wickham
M.S. J. Wickham

1 December 2015 in Journal of Food Composition and Analysis
Verified
Journal Article
Closed access
Giuseppa Di BellaGiuseppa Di Bella
Giuseppa Di Bella
VTVincenzo Lo Turco
Vincenzo Lo Turco
APAngela Giorgia Potorti
Angela Giorgia Potorti
GBGiuseppe Daniel Bua
Giuseppe Daniel Bua
MFMaria Rita Fede
Maria Rita Fede
GDGiacomo Dugo
Giacomo Dugo

23 February 2022 in Fermentation
Verified
Journal Article
Open access
PDF file
ATAlessia Tropea
Alessia Tropea
AFantonio ferracane
antonio ferracane
Ambrogina AlbergamoAmbrogina Albergamo
Ambrogina Albergamo
APAngela Giorgia Potorti
Angela Giorgia Potorti
VTVincenzo Lo Turco
Vincenzo Lo Turco
Giuseppa Di BellaGiuseppa Di Bella
Giuseppa Di Bella
Today, food valorization represents an important challenge to environmental sustainability. Food waste can be used as a substrate for single cell protein production suitable for animal feed. In this study, animal and agricultural food waste, represented by fish, pineapple, banana, apple, and citrus peels, have been used simultaneously as a fermentation substrate for single cell protein production by Saccharomyces cerevisiae, to evaluate the possibility of using a multi complex substrate for a simultaneous biovalorization of different food waste. The fermentation process was implemented by the supplementation of a hydrolytic enzyme and nutrient to allow the best yeast growing conditions. At the end of the process, the final substrate was enriched in protein, reaching up to 40.19% of protein, making the multisubstrate useful for animal feed. The substrate was also investigated for crude lipid, ash, lignin, soluble and insoluble sugar. The substrate composition at the end of the fermentation process was represented by 14.46% of crude lipid, 1.08% ash, 6.29% lignin. Conversely, the soluble and insoluble sugars dropped down from 20.5% to 6.10% and 19.15% to 2.14%, respectively, at the end of the process.

27 May 2015 in Food Additives & Contaminants: Part B
Verified
Journal Article
Closed access
Giuseppa Di BellaGiuseppa Di Bella
Giuseppa Di Bella
APAngela Giorgia Potorti
Angela Giorgia Potorti
VTVincenzo Lo Turco
Vincenzo Lo Turco
DBDaniel Bua
Daniel Bua
PLPATRIZIA LICATA
PATRIZIA LICATA
GDGiacomo Dugo
Giacomo Dugo
Trace elemental levels were determined by inductively coupled plasma-mass spectrometry in muscle, eggs and sperm of 23 Thunnus thynnus fishes collected from May to August 2013 in the Mediterranean Sea. Zn, Mn, Fe, Cu, Cr, Ni and Se content was compared with Recommended Daily Allowances. Cd, Hg and Pb concentrations were below the maximum limits fixed by the European Legislation. Tuna food safety was evaluated considering Tolerable Weekly Intake (TWI) or Provisional Tolerable Weekly Intake for As, Hg, Cd and Pb. Only BMDL01 data for As and Pb were calculated as established by the Joint FAO/WHO Expert Committed on Food Additives. The daily consumption of fresh tuna ensures a good intake of these elements. None of the tested samples surpassed the European maximum limits. Cd, Hg and Pb remained within safety margins, while As is slightly higher than the provisional TWI.