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Prof. Vito Paradiso
Dept. of Biological and Environmental Sciences and Technologies, University of Salento

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0 Biodiversity
0 Shelf Life
0 Wine
0 Microgreens
0 Food waste valorisation

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Shelf Life
Lipid oxidation
Microgreens
Wine
Inulin

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Journal article
Published: 18 August 2021 in Foods
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Pomegranate (Punica granatum L.) is one of the historical tree crops in the Mediterranean region and is nowadays commercialized for its beneficial properties in the form of fruits, juice, jams and, in some East countries, as fermented juice (pomegranate wine). However, pomegranate wines are not established as a common beverage in Western countries. In this work, we produced pomegranate wines using two cultivars and two yeasts (Saccharomyces cerevisiae strain Clos and S. cerevisiae ex-bayanus strain EC1118) with contrasting characteristics. A comprehensive chemical profile of the wines was obtained. Notable differences were observed in the function of the cultivars and the yeasts. Different cultivar×yeast combinations provided wines with clearly different chemical profiles and specific features in the patterns of organic acids, phenolics, and volatile compounds. This highlights the opportunity to obtain tailored pomegranate wines with desired chemical profiles and, consequently, sensory properties, through management optimization of pomegranate winemaking. In this view, pomegranate wines have the potential to become an established beverage in Western countries.

ACS Style

Massimiliano Cardinale; Roberto Trinchera; Giuseppe Natrella; Graziana Difonzo; Carlo De Benedittis; Ilario D’Amato; Marco Mascellani; Vito Michele Paradiso; Laura Rustioni. Dynamics of the Fermentation Process and Chemical Profiling of Pomegranate (Punica granatum L.) Wines Obtained by Different Cultivar×Yeast Combinations. Foods 2021, 10, 1913 .

AMA Style

Massimiliano Cardinale, Roberto Trinchera, Giuseppe Natrella, Graziana Difonzo, Carlo De Benedittis, Ilario D’Amato, Marco Mascellani, Vito Michele Paradiso, Laura Rustioni. Dynamics of the Fermentation Process and Chemical Profiling of Pomegranate (Punica granatum L.) Wines Obtained by Different Cultivar×Yeast Combinations. Foods. 2021; 10 (8):1913.

Chicago/Turabian Style

Massimiliano Cardinale; Roberto Trinchera; Giuseppe Natrella; Graziana Difonzo; Carlo De Benedittis; Ilario D’Amato; Marco Mascellani; Vito Michele Paradiso; Laura Rustioni. 2021. "Dynamics of the Fermentation Process and Chemical Profiling of Pomegranate (Punica granatum L.) Wines Obtained by Different Cultivar×Yeast Combinations." Foods 10, no. 8: 1913.

Journal article
Published: 07 June 2021 in Food Control
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A green, easy-to-use, and sensitive spectrophotometric iodide-dependant method for the quantitative determination of the lipidic hydroperoxides in virgin olive oils was developed. Virgin olive oils were added with 0.5% HCl-ethanol, with a saturated KI solution and, after incubation, the resulting solution was filtered. Hydroperoxides were determined indirectly by reading the absorbance of the generated triiodide at 350 nm; the total time of analysis was about 7 min. A good linearity (with correlation coefficient (r) of 0.9997) of the calibration curve was obtained with purified olive oil spiked with tert-butylhydroperoxide at levels ranging from 1.0 to 10.0 meqO2/kg, with variation coefficients less than 5% (n = 3) and limit of detection and quantification of 0.3 and 0.9 meqO2/kg, respectively. Results obtained with the spectrophotometric method showed good correlation with those obtained with the official method with a r of 0.9819 confirming the reliability of the developed method.

ACS Style

Francesco Longobardi; Francesco Contillo; Lucia Catucci; Luca Tommasi; Francesco Caponio; Vito Michele Paradiso. Analysis of peroxide value in olive oils with an easy and green method. Food Control 2021, 130, 108295 .

AMA Style

Francesco Longobardi, Francesco Contillo, Lucia Catucci, Luca Tommasi, Francesco Caponio, Vito Michele Paradiso. Analysis of peroxide value in olive oils with an easy and green method. Food Control. 2021; 130 ():108295.

Chicago/Turabian Style

Francesco Longobardi; Francesco Contillo; Lucia Catucci; Luca Tommasi; Francesco Caponio; Vito Michele Paradiso. 2021. "Analysis of peroxide value in olive oils with an easy and green method." Food Control 130, no. : 108295.

Journal article
Published: 22 March 2021 in Foods
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Extra virgin olive oil (EVOO) is well known for containing relevant amounts of healthy phenolic compounds. The European Food Safety Authority (EFSA) allowed a health claim for labelling olive oils containing a minimum amount of hydroxytyrosol (OHTyr) and its derivatives, including tyrosol (Tyr). Therefore, harmonized and standardized analytical protocols are required in support of an effective application of the health claim. Acid hydrolysis performed after extraction and before chromatographic analysis has been shown to be a feasible approach. Nevertheless, other fast, green, and easy methods could be useful for on-site screening and monitoring applications. In the present research, a natural deep eutectic solvent (NADES) composed of lactic acid and glucose was used to perform a liquid/liquid extraction on EVOO samples, followed by UV-spectrophotometric analysis. The spectral features of the extracts were related with the content of total OHTyr and Tyr, determined by the acid hydrolysis method. The second derivative of spectra allowed focusing on three single wavelengths (i.e., 299 nm, 290 nm, and 282 nm) significantly related with total OHTyr, total Tyr, and their sum, respectively. In particular, the sum of OHTyr and Tyr could be determined with a root mean square error of prediction of 29.5 mg kg−1, while the limits of quantitation and detection were respectively 11.8 and 4.9 mg kg−1. The proposed method, therefore, represents an easy screening tool, with the use of a green, food-derived solvent, and could be considered as an attempt to pave the way for food grade analytical chemistry.

ACS Style

Vito Paradiso; Francesco Longobardi; Stefania Fortunato; Pasqua Rotondi; Maria Bellumori; Lorenzo Cecchi; Pinalysa Cosma; Nadia Mulinacci; Francesco Caponio. Paving the Way to Food Grade Analytical Chemistry: Use of a Natural Deep Eutectic Solvent to Determine Total Hydroxytyrosol and Tyrosol in Extra Virgin Olive Oils. Foods 2021, 10, 677 .

AMA Style

Vito Paradiso, Francesco Longobardi, Stefania Fortunato, Pasqua Rotondi, Maria Bellumori, Lorenzo Cecchi, Pinalysa Cosma, Nadia Mulinacci, Francesco Caponio. Paving the Way to Food Grade Analytical Chemistry: Use of a Natural Deep Eutectic Solvent to Determine Total Hydroxytyrosol and Tyrosol in Extra Virgin Olive Oils. Foods. 2021; 10 (3):677.

Chicago/Turabian Style

Vito Paradiso; Francesco Longobardi; Stefania Fortunato; Pasqua Rotondi; Maria Bellumori; Lorenzo Cecchi; Pinalysa Cosma; Nadia Mulinacci; Francesco Caponio. 2021. "Paving the Way to Food Grade Analytical Chemistry: Use of a Natural Deep Eutectic Solvent to Determine Total Hydroxytyrosol and Tyrosol in Extra Virgin Olive Oils." Foods 10, no. 3: 677.

Review
Published: 05 February 2021 in Foods
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The winemaking sector is one of the most productive worldwide, and thus it also generates large amounts of by-products with high environmental impacts. Furthermore, global market trends and government regulations promote industrial alternatives based on sustainable production processes. As a result, several studies have focused their attention on the reuse of grape by-products in the agro-food chain. Vine shoots, grape stalks, and wine lees, although produced to a lesser extent than grape pomace, have increasingly been receiving attention for their applications in the food sector, since they are a good source of functional and bioactive compounds. In this framework, our review highlights the promising results obtained by exploiting the antioxidant and/or antimicrobial activity of vine shoots, grape stalks, and wine lees or their extracts to replace the most common oenological additives and to assay the activity against food pathogens. Further, innovative functional foods and sustainable food packaging have been formulated by taking advantage of polyphenols and fiber, as well as plant bio-stimulants, in order to obtain grapes and wines with high quality characteristics. Overall, these by-products showed the potential to be recycled into the food chain as functional additives for different products and applications, supporting the sustainability of the winemaking sector.

ACS Style

Marica Troilo; Graziana Difonzo; Vito Paradiso; Carmine Summo; Francesco Caponio. Bioactive Compounds from Vine Shoots, Grape Stalks, and Wine Lees: Their Potential Use in Agro-Food Chains. Foods 2021, 10, 342 .

AMA Style

Marica Troilo, Graziana Difonzo, Vito Paradiso, Carmine Summo, Francesco Caponio. Bioactive Compounds from Vine Shoots, Grape Stalks, and Wine Lees: Their Potential Use in Agro-Food Chains. Foods. 2021; 10 (2):342.

Chicago/Turabian Style

Marica Troilo; Graziana Difonzo; Vito Paradiso; Carmine Summo; Francesco Caponio. 2021. "Bioactive Compounds from Vine Shoots, Grape Stalks, and Wine Lees: Their Potential Use in Agro-Food Chains." Foods 10, no. 2: 342.

Journal article
Published: 15 October 2020 in Antioxidants
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Omics approaches are recently being applied also in food lipid oxidation, to increase knowledge of oxidation and antioxidation mechanisms. The so-called oxidomics throws a wider spot of light on the complex patterns of reactions taking place in food lipids, especially in dispersed systems. This research aimed to investigate the radical scavenging activity of olive oil phenolic antioxidants (OPAs) in O/W emulsions, as affected by the phase in which they were added. This allowed one to assess whether different behaviors could be expected from antioxidants originally present in phenolic-rich olive oils compared to natural antioxidants added in the water phase during emulsion production. Hydroperoxide decomposition kinetics and the analysis of volatile pattern provided an outline of antioxidation mechanisms. Though being effective in slowing down oxidation when added both in the oil and water phase, OPAs interfered in different ways with oxidation pathways, based on the phase in which they were added. OPAs added to the water phase were more effective in slowing down hydroperoxide decomposition due to the hydrophilic radical initiator. On the other hand, OPAs present in the oil were more effective in preventing radical propagation, with relevant consequences on the volatile pattern.

ACS Style

Vito Paradiso; Federica Flamminii; Paola Pittia; Francesco Caponio; Carla Mattia. Radical Scavenging Activity of Olive Oil Phenolic Antioxidants in Oil or Water Phase during the Oxidation of O/W Emulsions: An Oxidomics Approach. Antioxidants 2020, 9, 996 .

AMA Style

Vito Paradiso, Federica Flamminii, Paola Pittia, Francesco Caponio, Carla Mattia. Radical Scavenging Activity of Olive Oil Phenolic Antioxidants in Oil or Water Phase during the Oxidation of O/W Emulsions: An Oxidomics Approach. Antioxidants. 2020; 9 (10):996.

Chicago/Turabian Style

Vito Paradiso; Federica Flamminii; Paola Pittia; Francesco Caponio; Carla Mattia. 2020. "Radical Scavenging Activity of Olive Oil Phenolic Antioxidants in Oil or Water Phase during the Oxidation of O/W Emulsions: An Oxidomics Approach." Antioxidants 9, no. 10: 996.

Journal article
Published: 02 October 2020 in Food Packaging and Shelf Life
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Glass and aluminium packaging materials were recycled, in the perspective of circular economy, to synthetize potassium and sodium zeolitic materials (Zeo-K and Zeo-Na) through an alkaline hydrothermal treatment. Both materials were then tested as oenological adjuvants for the removal of riboflavin (300 μg L−1) from a model wine solution, to prevent the light-struck taste defect that can be caused in white and rosé wines by light exposure during storage or consumption. Suspension tests revealed that Zeo-Na at 1 g L−1 removed 15 % riboflavin in 16 h, similarly to what removed by a commercial bentonite at the same concentration. To reduce the riboflavin concentration below the risk threshold, 50 g L−1 Zeo-Na were required. Effectiveness of Zeo-K was slightly lower compared to Zeo-Na, possibly due to the lower crystallinity, cation exchange capacity and porosity of this zeolitic material. A higher removal efficiency and time saving were obtained by filtration using columns packed with Zeo-Na. Weak bonding and physical entrapment are suggested as potential mechanisms for riboflavin sorption by zeolites.

ACS Style

Mirella Noviello; Concetta Eliana Gattullo; Ignazio Allegretta; Roberto Terzano; Giuseppe Gambacorta; Vito Michele Paradiso. Synthetic zeolite materials from recycled glass and aluminium food packaging as potential oenological adjuvant. Food Packaging and Shelf Life 2020, 26, 100572 .

AMA Style

Mirella Noviello, Concetta Eliana Gattullo, Ignazio Allegretta, Roberto Terzano, Giuseppe Gambacorta, Vito Michele Paradiso. Synthetic zeolite materials from recycled glass and aluminium food packaging as potential oenological adjuvant. Food Packaging and Shelf Life. 2020; 26 ():100572.

Chicago/Turabian Style

Mirella Noviello; Concetta Eliana Gattullo; Ignazio Allegretta; Roberto Terzano; Giuseppe Gambacorta; Vito Michele Paradiso. 2020. "Synthetic zeolite materials from recycled glass and aluminium food packaging as potential oenological adjuvant." Food Packaging and Shelf Life 26, no. : 100572.

Journal article
Published: 01 August 2020 in LWT - Food Science and Technology
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Shortbread cookies with 0, 20, 40 and 50% fat replacement were obtained using an emulsion filled gel (EFG) based on inulin and extra virgin olive oil and studied during 60 storage days. Increasing the amount of EFG in shortbread cookies, higher volumes and harder texture were observed, in relation to the higher water availability and the lower fat content. Thermal analysis conducted by means of DSC and 1H-NMR confirmed the key role of lipids and water status on the mechanical properties of shortbread cookies. Darker colour and toasted notes were registered for increasing levels of EFG, in relation to the presence of inulin involved in the Maillard reaction. During storage, all the cookies resulted very stable regarding dimensions, colour and rancidity perception; only slight texture changes were observed, probably related to the moisture redistribution among the cookies components. EFG can be proposed as valuable ingredient to replace fats in shortbread cookies, allowing the use of the health claim “reduced saturated fat content” already from 40% butter substitution.

ACS Style

Maria Paciulli; Paola Littardi; Eleonora Carini; Vito Michele Paradiso; Maria Castellino; Emma Chiavaro. Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects during storage. LWT - Food Science and Technology 2020, 133, 109888 .

AMA Style

Maria Paciulli, Paola Littardi, Eleonora Carini, Vito Michele Paradiso, Maria Castellino, Emma Chiavaro. Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects during storage. LWT - Food Science and Technology. 2020; 133 ():109888.

Chicago/Turabian Style

Maria Paciulli; Paola Littardi; Eleonora Carini; Vito Michele Paradiso; Maria Castellino; Emma Chiavaro. 2020. "Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects during storage." LWT - Food Science and Technology 133, no. : 109888.

Journal article
Published: 29 July 2020 in Microorganisms
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The increasing number of persons following a gluten-free (GF) diet and the need for healthy and natural products are forcing researchers and industries to provide gluten-free products with high nutritional value. Here, a biotechnological approach combining the use of teff flour and type-I sourdough has been proposed to produce GF muffins with nutritional benefits. Teff-sourdough was prepared and propagated following the traditional daily refreshment procedure until the biochemical stability was achieved. The sourdough, dominated by Lactiplantibacillus plantarum, Limosilactobacillus fermentum and Saccharomyces cerevisiae strains, was used to produce muffins at three different levels (up to 15%, wt/wt) of fortification, achieving several positive effects on the nutritional properties of the products. The use of teff flour led to high content of fiber (>3 g/100 g) and proteins (>6 g/100 g) in muffins achieving the nutritional requirements for the healthy claims “source of fiber” and “rich in protein”. Thanks to their metabolic traits, sourdough lactic acid bacteria caused the increase of the total free amino acids (TFAA, up to 1000 mg/kg, final concentration) and phytic acid decrease (50% lower than control), which positively affect the nutritional properties of the products. Besides, high in vitro protein digestibility (IVPD, 79%) and low starch hydrolysis rate (HI, 52%) characterized the fortified muffins. Muffins also presented high in vitro antioxidant (56%) and mold-inhibitory activities, potentially contributing to an extended shelf-life of the products.

ACS Style

Cinzia Dingeo; Graziana Difonzo; Vito Michele Paradiso; Carlo Giuseppe Rizzello; Erica Pontonio. Teff Type-I Sourdough to Produce Gluten-Free Muffin. Microorganisms 2020, 8, 1149 .

AMA Style

Cinzia Dingeo, Graziana Difonzo, Vito Michele Paradiso, Carlo Giuseppe Rizzello, Erica Pontonio. Teff Type-I Sourdough to Produce Gluten-Free Muffin. Microorganisms. 2020; 8 (8):1149.

Chicago/Turabian Style

Cinzia Dingeo; Graziana Difonzo; Vito Michele Paradiso; Carlo Giuseppe Rizzello; Erica Pontonio. 2020. "Teff Type-I Sourdough to Produce Gluten-Free Muffin." Microorganisms 8, no. 8: 1149.

Research article
Published: 28 June 2020 in Journal of the Science of Food and Agriculture
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BACKGROUND The persistent water shortage, typical of the Mediterranean agricultural systems, has driven the production methods towards the use of regulated deficit irrigation (DI) strategies which may allow important water savings. To evaluate the extent to which pomegranate (cv. ‘Wonderful' ) attributes may differ depending on the irrigation application rates, we investigated the effect of four different irrigation regimes (100, 75, 50, and 25% of maximum crop evapotranspiration ‐ ETC ‐) on their morpho‐pomological, physico‐chemical properties, and bioactive compounds. RESULTS The weight and the size of whole fruits, aril number and weight per fruit decreased significantly with the restriction of ETC water volumes applied to the crop. Minor differences were observed in soluble solids, pH, color of fruit skins, arils, and juices, although total acidity, maturity index, vitamin C, glucose, and fructose were not affected. However, total phenol content and antioxidant activity in juices were higher in the samples subjected to the DI treatments than in those submitted to full irrigation, showing the highest value in 50% ETC. A similar trend was found for anthocyanins delphinidin‐3,5‐diglucoside and delphinidin‐3‐glucoside, reaching the highest concentration in 50% ETC. Among non‐anthocyanin compounds, punicalagins and pedunculagin, were more concentrated in the 75% ETc samples. CONCLUSION The results of the present study indicate that DI strategy throughout all growing season is likely to have important implication on the pomegranate physical, chemical, and phytochemical properties whose knowledge is useful in view of their processing and nutritional properties. This article is protected by copyright. All rights reserved.

ACS Style

Annalisa Tarantino; Graziana Difonzo; Giuseppe Lopriore; Grazia Disciglio; Vito Michele Paradiso; Giuseppe Gambacorta; Francesco Caponio. Bioactive compounds and quality evaluation of ‘Wonderful’ pomegranate fruit and juice as affected by deficit irrigation. Journal of the Science of Food and Agriculture 2020, 100, 5539 -5545.

AMA Style

Annalisa Tarantino, Graziana Difonzo, Giuseppe Lopriore, Grazia Disciglio, Vito Michele Paradiso, Giuseppe Gambacorta, Francesco Caponio. Bioactive compounds and quality evaluation of ‘Wonderful’ pomegranate fruit and juice as affected by deficit irrigation. Journal of the Science of Food and Agriculture. 2020; 100 (15):5539-5545.

Chicago/Turabian Style

Annalisa Tarantino; Graziana Difonzo; Giuseppe Lopriore; Grazia Disciglio; Vito Michele Paradiso; Giuseppe Gambacorta; Francesco Caponio. 2020. "Bioactive compounds and quality evaluation of ‘Wonderful’ pomegranate fruit and juice as affected by deficit irrigation." Journal of the Science of Food and Agriculture 100, no. 15: 5539-5545.

Editorial
Published: 24 June 2020 in Foods
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Microgreens garner immense potential for improving the nutritional value of the human diet, considering their high content of healthy compounds. On the other hand, they are gaining more and more interest not only for their nutritional value but also for their interesting organoleptic traits and commercial potential. The purpose of this Special Issue is to publish high-quality research papers with the aim to cover the state-of-the-art, recent progress and perspectives related to production, post-harvest, characterization, and potential of microgreens. A broad range of aspects such as cultivation, post-harvest techniques and packaging, analytical methods, nutritional value, bioaccessibily and prospects are covered. All contributions are of significant relevance and could stimulate further research in this area.

ACS Style

Massimiliano Renna; Vito Michele Paradiso. Ongoing Research on Microgreens: Nutritional Properties, Shelf-Life, Sustainable Production, Innovative Growing and Processing Approaches. Foods 2020, 9, 826 .

AMA Style

Massimiliano Renna, Vito Michele Paradiso. Ongoing Research on Microgreens: Nutritional Properties, Shelf-Life, Sustainable Production, Innovative Growing and Processing Approaches. Foods. 2020; 9 (6):826.

Chicago/Turabian Style

Massimiliano Renna; Vito Michele Paradiso. 2020. "Ongoing Research on Microgreens: Nutritional Properties, Shelf-Life, Sustainable Production, Innovative Growing and Processing Approaches." Foods 9, no. 6: 826.

Journal article
Published: 03 May 2020 in Food Hydrocolloids
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Inulin is a prebiotic, recovered from several vegetable sources, used for its health-promoting and technological properties. In this study, inulin was extracted from artichoke roots, an emerging agricultural waste, using both hot-water and ultrasound-assisted extraction. Roots from five cultivars grown in three different sites were submitted to both hot water extraction and ultrasound-assisted extraction. Physic-chemical characterization of the extracts was carried out, and gelling and prebiotic properties were evaluated. The extraction yields of the artichoke roots ranged between 6.5 and 20.9 g 100 g−1, and the use of ultrasound led to an increase in yield only for two cultivars. The FT-IR spectra of the extracts were comparable to that of commercial inulin from chicory, whereas the average degree of polymerization was higher (32 DP). Furthermore, extracts provided gels with different hardness. In most cases, the ultrasound-assisted method increased the protein residue of extracts and reduced the antiradical activity and the gel hardness. The evaluation of the prebiotic properties showed that almost all the tested probiotic strains were able to grow on artichoke inulin although with different extents. The results of this study suggest that artichoke roots can be a suitable source of inulin, though the extraction technology, the genetic and pedoclimatic variables can severely affect yields, gelling properties and prebiotic activity of inulin extracts.

ACS Style

Maria Castellino; Massimiliano Renna; Beniamino Leoni; Maria Calasso; Graziana Difonzo; Pietro Santamaria; Giuseppe Gambacorta; Francesco Caponio; Maria De Angelis; Vito Michele Paradiso. Conventional and unconventional recovery of inulin rich extracts for food use from the roots of globe artichoke. Food Hydrocolloids 2020, 107, 105975 .

AMA Style

Maria Castellino, Massimiliano Renna, Beniamino Leoni, Maria Calasso, Graziana Difonzo, Pietro Santamaria, Giuseppe Gambacorta, Francesco Caponio, Maria De Angelis, Vito Michele Paradiso. Conventional and unconventional recovery of inulin rich extracts for food use from the roots of globe artichoke. Food Hydrocolloids. 2020; 107 ():105975.

Chicago/Turabian Style

Maria Castellino; Massimiliano Renna; Beniamino Leoni; Maria Calasso; Graziana Difonzo; Pietro Santamaria; Giuseppe Gambacorta; Francesco Caponio; Maria De Angelis; Vito Michele Paradiso. 2020. "Conventional and unconventional recovery of inulin rich extracts for food use from the roots of globe artichoke." Food Hydrocolloids 107, no. : 105975.

Journal article
Published: 08 April 2020 in Foods
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Microgreens are gaining increasing interest as a potential functional food due to their relevant contents of micronutrients and bioactive compounds, including carotenoids. Nevertheless, the analysis of carotenoids is inherently difficult, due to their thermal and chemical susceptibility, as well as to their varying polarity. From this point of view, extraction is the most critical step, compared to chromatographic separation and detection. Thus, the reliability of data on carotenoids should be guaranteed by a constant focus on analytical issues, with appropriate adaptations to each sample matrix. In this research, a specific extraction procedure for the analysis of carotenoids in microgreens was developed. Solvent composition, extraction time, solvent/sample ratio, and repeated extractions were evaluated. The obtained protocol showed recovery of 97.2%, limits of quantitation of 5.2 μg·g−1 for lutein and 15.9 μg·g−1 for β-carotene, as well as intra-day mean repeatability of 5.7% and inter-day mean repeatability of 4.7%.

ACS Style

Vito Michele Paradiso; Maria Castellino; Massimiliano Renna; Pietro Santamaria; Francesco Caponio. Setup of an Extraction Method for the Analysis of Carotenoids in Microgreens. Foods 2020, 9, 459 .

AMA Style

Vito Michele Paradiso, Maria Castellino, Massimiliano Renna, Pietro Santamaria, Francesco Caponio. Setup of an Extraction Method for the Analysis of Carotenoids in Microgreens. Foods. 2020; 9 (4):459.

Chicago/Turabian Style

Vito Michele Paradiso; Maria Castellino; Massimiliano Renna; Pietro Santamaria; Francesco Caponio. 2020. "Setup of an Extraction Method for the Analysis of Carotenoids in Microgreens." Foods 9, no. 4: 459.

Journal article
Published: 10 December 2019 in Foods
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The aim of this study was to test the usability of fluorescence spectroscopy to evaluate the stability of cold-pressed rapeseed oil during storage. Freshly-pressed rapeseed oil was stored in colorless and green glass bottles exposed to light, and in darkness for a period of 6 months. The quality deterioration of oils was evaluated on the basis of several chemical parameters (peroxide value, acid value, K232 and K270, polar compounds, tocopherols, carotenoids, pheophytins, oxygen concentration) and fluorescence. Parallel factor analysis (PARAFAC) of oil excitation-emission matrices revealed the presence of four fluorophores that showed different evolution throughout the storage period. The fluorescence study provided direct information about tocopherol and pheophytin degradation and revealed formation of a new fluorescent product. Principal component analysis (PCA) performed on analytical and fluorescence data showed that oxidation was more advanced in samples exposed to light due to the photo-induced processes; only a very minor effect of the bottle color was observed. Multiple linear regression (MLR) and partial least squares regression (PLSR) on the PARAFAC scores revealed a quantitative relationship between fluorescence and some of the chemical parameters.

ACS Style

Ewa Sikorska; Krzysztof Wójcicki; Wojciech Kozak; Anna Gliszczyńska-Świgło; Igor Khmelinskii; Tomasz Górecki; Francesco Caponio; Vito M. Paradiso; Carmine Summo; Antonella Pasqualone. Front-Face Fluorescence Spectroscopy and Chemometrics for Quality Control of Cold-Pressed Rapeseed Oil During Storage. Foods 2019, 8, 665 .

AMA Style

Ewa Sikorska, Krzysztof Wójcicki, Wojciech Kozak, Anna Gliszczyńska-Świgło, Igor Khmelinskii, Tomasz Górecki, Francesco Caponio, Vito M. Paradiso, Carmine Summo, Antonella Pasqualone. Front-Face Fluorescence Spectroscopy and Chemometrics for Quality Control of Cold-Pressed Rapeseed Oil During Storage. Foods. 2019; 8 (12):665.

Chicago/Turabian Style

Ewa Sikorska; Krzysztof Wójcicki; Wojciech Kozak; Anna Gliszczyńska-Świgło; Igor Khmelinskii; Tomasz Górecki; Francesco Caponio; Vito M. Paradiso; Carmine Summo; Antonella Pasqualone. 2019. "Front-Face Fluorescence Spectroscopy and Chemometrics for Quality Control of Cold-Pressed Rapeseed Oil During Storage." Foods 8, no. 12: 665.

Journal article
Published: 29 May 2019 in Food Chemistry
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Microgreens are an emerging class of vegetables, which have become increasingly important in the agri-food market in recent years, and contain a number of macro- and micro-nutrients. This paper presents a rapid method for the elemental analysis of microgreens based on total reflection X-ray fluorescence (TXRF) spectroscopy, without preliminary sample digestion. The following elements were detected and quantified simultaneously for six microgreen genotypes, belonging to Asteraceae and Brassicaceae: P, S, K, Ca, Cl, Mn, Fe, Ni, Cu, Zn, Br, Rb, Sr. The limit of detection (LOD) varied depending on the element and ranged between 0.1 mg kg-1 for Sr and 42 mg kg-1 for P. The method was validated using certified standards, and results compared with those obtained using a conventional ICP-AES method requiring sample digestion. The paper also presents the advantages and disadvantages of the two techniques.

ACS Style

Ignazio Allegretta; Concetta Eliana Gattullo; Massimiliano Renna; Vito Michele Paradiso; Roberto Terzano. Rapid multi-element characterization of microgreens via total-reflection X-ray fluorescence (TXRF) spectrometry. Food Chemistry 2019, 296, 86 -93.

AMA Style

Ignazio Allegretta, Concetta Eliana Gattullo, Massimiliano Renna, Vito Michele Paradiso, Roberto Terzano. Rapid multi-element characterization of microgreens via total-reflection X-ray fluorescence (TXRF) spectrometry. Food Chemistry. 2019; 296 ():86-93.

Chicago/Turabian Style

Ignazio Allegretta; Concetta Eliana Gattullo; Massimiliano Renna; Vito Michele Paradiso; Roberto Terzano. 2019. "Rapid multi-element characterization of microgreens via total-reflection X-ray fluorescence (TXRF) spectrometry." Food Chemistry 296, no. : 86-93.

Journal article
Published: 04 April 2019 in Foods
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The influence of the homogenization time and speed on rheological and volatile composition in olive-based pâtés was studied. Five experimental trials were performed applying different combinations of time and speed homogenization: 1, 3, and 5 min at 12,000 rpm and 4000, 8000, and 12,000 rpm at 5 min. The obtained results showed that the processing parameters of the homogenization step significantly influenced the rheological and sensory properties of olive-based pâtés. Both time and speed influenced the rheological properties of the product. The increase of homogenization time and speed determined a significant reduction of hardness and syneresis. As regards color indices, significantly higher L* values were obtained when intermediate time and speed conditions were applied, whereas a* and b* indices showed a not univocal behavior. Both time and speed variables also influenced the volatile fraction of the pâtés (higher homogenization speed and time corresponded to higher terpenes and aldehydes).

ACS Style

Francesco Caponio; Graziana Difonzo; Giacomo Squeo; Stefania Fortunato; Roccangelo Silletti; Carmine Summo; Vito M. Paradiso; Antonella Pasqualone. Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based Pâtés. Foods 2019, 8, 115 .

AMA Style

Francesco Caponio, Graziana Difonzo, Giacomo Squeo, Stefania Fortunato, Roccangelo Silletti, Carmine Summo, Vito M. Paradiso, Antonella Pasqualone. Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based Pâtés. Foods. 2019; 8 (4):115.

Chicago/Turabian Style

Francesco Caponio; Graziana Difonzo; Giacomo Squeo; Stefania Fortunato; Roccangelo Silletti; Carmine Summo; Vito M. Paradiso; Antonella Pasqualone. 2019. "Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based Pâtés." Foods 8, no. 4: 115.

Journal article
Published: 27 March 2019 in Food Chemistry
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Natural deep eutectic solvents (NADES) are a green, promising class of solvents. Phenolic compounds are among the targets of NADES’ use in foods. A health claim is admitted by European Regulations for olive oils (OOs) containing at least 250 mg kg-1 of selected polyphenols (hydroxytyrosol and its derivatives, included tyrosol, HTD), but their determination involves analytical issues that are being currently debated. A NADES based on glucose and lactic acid was here used to develop a green and rapid tool for correct labelling of OOs. 163 OOs were submitted to liquid/liquid extraction with the NADES. Regression and classification approaches were adopted to relate features of the UV spectra of extracts to HTD content. The models allowed to assess HTD content for screening purposes (R2prediction = 0.84, RMSEP = 35.5 mg kg-1). For labelling purposes, oils could be labelled according to health claim limits with an error of 0.6%.

ACS Style

Vito Michele Paradiso; Giacomo Squeo; Antonella Pasqualone; Francesco Caponio; Carmine Summo. An easy and green tool for olive oils labelling according to the contents of hydroxytyrosol and tyrosol derivatives: Extraction with a natural deep eutectic solvent and direct spectrophotometric analysis. Food Chemistry 2019, 291, 1 -6.

AMA Style

Vito Michele Paradiso, Giacomo Squeo, Antonella Pasqualone, Francesco Caponio, Carmine Summo. An easy and green tool for olive oils labelling according to the contents of hydroxytyrosol and tyrosol derivatives: Extraction with a natural deep eutectic solvent and direct spectrophotometric analysis. Food Chemistry. 2019; 291 ():1-6.

Chicago/Turabian Style

Vito Michele Paradiso; Giacomo Squeo; Antonella Pasqualone; Francesco Caponio; Carmine Summo. 2019. "An easy and green tool for olive oils labelling according to the contents of hydroxytyrosol and tyrosol derivatives: Extraction with a natural deep eutectic solvent and direct spectrophotometric analysis." Food Chemistry 291, no. : 1-6.

Journal article
Published: 21 March 2019 in Food Control
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According to the Regulation (EU) 2016/2095, extra virgin olive oils (EVOO) must contain a maximum of 35 mg kg-1 of fatty acid ethyl esters (FAEE). The official method for FAEE quantification is time-consuming and requires the use of a large amount of toxic solvents. Thus, the aim of this work was the application of FT-IR spectroscopy for the development of classification models (i.e. Linear Discriminant Analysis, LDA; Soft Independent Modelling of Class Analogy, SIMCA) able to discriminate EVOO from non-EVOO based on FAEE content. To the aim, 113 EVOO and 46 non-EVOO samples were analysed. Since the Principal Component Analysis revealed that the whole FT-IR spectral range (both raw or pre-treated) was not promising in EVOO and non-EVOO distinction, a variable selection strategy was applied (i.e. SELECT algorithm). All the classification models were validated both by cross validation and with three different external test sets. The best and more robust LDA model was obtained with the raw FT-IR selected variables, reaching 96-100% of correct classification in prediction. SIMCA models resulted less reliable. In particular, the low specificity values (40-67%) revealed that there is a high probability of assignment of non-EVOO to the EVOO class. In conclusion, FT-IR spectroscopy coupled with a discriminant classification approach is a useful tool for a rapid and fast discrimination of EVOO and non-EVOO based on FAEE content. Since the variable selection strategy was effective, the development of simplified and cheap instruments can boost the FT-IR spectroscopy application also in small enterprises, giving the opportunity to acquire many important information about olive oils.

ACS Style

Giacomo Squeo; Silvia Grassi; Vito Michele Paradiso; Cristina Alamprese; Francesco Caponio. FT-IR extra virgin olive oil classification based on ethyl ester content. Food Control 2019, 102, 149 -156.

AMA Style

Giacomo Squeo, Silvia Grassi, Vito Michele Paradiso, Cristina Alamprese, Francesco Caponio. FT-IR extra virgin olive oil classification based on ethyl ester content. Food Control. 2019; 102 ():149-156.

Chicago/Turabian Style

Giacomo Squeo; Silvia Grassi; Vito Michele Paradiso; Cristina Alamprese; Francesco Caponio. 2019. "FT-IR extra virgin olive oil classification based on ethyl ester content." Food Control 102, no. : 149-156.

Journal article
Published: 20 March 2019 in Food Chemistry
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In the Mediterranean area, being pedoclimatic conditions more favorable to durum than common wheat cultivation, a bread-making tradition from durum wheat has been established. Durum wheat bread has a compact texture, with lower specific volume than common wheat bread. Due to health implications, several studies were carried out to reduce the content of NaCl in common wheat bread, however without considering durum wheat bread. The aim of this work was to assess the effect of salt reduction on quality and acceptability of durum wheat bread, with regard to specific volume, sensory features and aroma profile. Breads prepared with 5, 10, 15, 20 g/kg NaCl were submitted to consumer test. Control bread (20 g/kg salt) was the most appreciated, followed (>80% consumers) by bread with 10 g/kg salt, which showed a significantly (p<0.05) higher specific volume, but lighter crust and weaker aroma (lower amounts of Maillard reaction products and fusel alcohols).

ACS Style

Antonella Pasqualone; Francesco Caponio; Maria Ambrogina Pagani; Carmine Summo; Vito Michele Paradiso. Effect of salt reduction on quality and acceptability of durum wheat bread. Food Chemistry 2019, 289, 575 -581.

AMA Style

Antonella Pasqualone, Francesco Caponio, Maria Ambrogina Pagani, Carmine Summo, Vito Michele Paradiso. Effect of salt reduction on quality and acceptability of durum wheat bread. Food Chemistry. 2019; 289 ():575-581.

Chicago/Turabian Style

Antonella Pasqualone; Francesco Caponio; Maria Ambrogina Pagani; Carmine Summo; Vito Michele Paradiso. 2019. "Effect of salt reduction on quality and acceptability of durum wheat bread." Food Chemistry 289, no. : 575-581.

Journal article
Published: 28 January 2019 in Food Science & Nutrition
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Effectiveness of prefermentative cold soak (PCS) on polyphenols and volatiles extraction during winemaking of three red grape cultivars grown in southern Italy (Aglianico, Primitivo and Nero di Troia) was investigated. Four 200-L stainless steel horizontal rotary wine fermenters were used. The main result was that PCS improved the extraction of polyphenols and increased the antioxidant activity of wines. Extraction of proanthocyanidins was enhanced (+25%, +14% and +7% for Aglianico, Primitivo and Nero di Troia, respectively) and, consequently, the ratio flavans reactive with vanillin/proanthocyanidin was reduced, thus potentially favoring the chromatic and tannic stabilization of wines. As regards volatiles, PCS increased ester compounds at levels above their odor thresholds, potentially conferring fruity odor to wines. In conclusion, PCS could be favorably introduced in winemaking to enhance the enological potential of Aglianico, Primitivo and Nero di Troia wines.

ACS Style

Giuseppe Gambacorta; Antonio Trani; Cristina Fasciano; Vito Michele Paradiso; Michele Faccia. Effects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red wines. Food Science & Nutrition 2019, 7, 483 -491.

AMA Style

Giuseppe Gambacorta, Antonio Trani, Cristina Fasciano, Vito Michele Paradiso, Michele Faccia. Effects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red wines. Food Science & Nutrition. 2019; 7 (2):483-491.

Chicago/Turabian Style

Giuseppe Gambacorta; Antonio Trani; Cristina Fasciano; Vito Michele Paradiso; Michele Faccia. 2019. "Effects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red wines." Food Science & Nutrition 7, no. 2: 483-491.

Evaluation study
Published: 31 October 2018 in Journal of the Science of Food and Agriculture
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BACKGROUND Determination of the total phenolic content (TPC) in olive oils is of great interest, as phenolic compounds affect health benefits, sensory attributes and oxidative stability of olive oils. The aim of this study was to explore the feasibility of the direct front‐face fluorescence measurements coupled with chemometrics for developing multivatiate models for discrimination between the virgin olive oils with low and high TPC and determination of TPC concentration. RESULTS Parallel factor analysis (PARAFAC) and principal component analysis (PCA) of fluorescence excitation‐emission matrices (EEMs) of virgin olive oils revealed different fluorescent properties for samples with low and high TPC. A perfect discrimination of oils with low and high TPC was achieved using partial least squares discriminant analysis (PLS‐DA). The best regression model for the prediction of TPC was based on the PLS analysis of the unfolded entire EEMs (R2 = 0.951, RPD = 4.0). CONCLUSION The results show the potential of the fluorescence spectroscopy for direct screening virgin olive oils for TPC. They may contribute to the development of fast screening methods for the TPC assessment, providing an alternative to the conventional assay. The procedure is environment‐friendly and fulfills the requirements for the green analytical chemistry. This article is protected by copyright. All rights reserved.

ACS Style

Giacomo Squeo; Francesco Caponio; Vito M. Paradiso; Carmine Summo; Antonella Pasqualone; Igor Khmelinskii; Ewa Sikorska. Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics. Journal of the Science of Food and Agriculture 2018, 99, 2513 -2520.

AMA Style

Giacomo Squeo, Francesco Caponio, Vito M. Paradiso, Carmine Summo, Antonella Pasqualone, Igor Khmelinskii, Ewa Sikorska. Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics. Journal of the Science of Food and Agriculture. 2018; 99 (5):2513-2520.

Chicago/Turabian Style

Giacomo Squeo; Francesco Caponio; Vito M. Paradiso; Carmine Summo; Antonella Pasqualone; Igor Khmelinskii; Ewa Sikorska. 2018. "Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics." Journal of the Science of Food and Agriculture 99, no. 5: 2513-2520.