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Background: Hop cultivation requires an abundant quantity of nutrients to reach higher cone yield and quality. The aim of this work was the evaluation of different fertilization plans to obtain an improvement in product quality. Methods: Foliar analysis, anatomical analysis through the use of light microscope and SEM; physiological measurements through atLEAF, Handy PEA and spectrophotometry, were carried out to determine chlorophyll content, carotenoids and photosynthetic efficiency in two periods (t1, t2) for four experimental treatments and a Control (Treat 1, Treat 2, Treat 3, Treat 4, Untreat). Leaf texture (texture analyzer), color (colorimeter), DPPH activity (spectrophotometer), bitter acid content (HPLC-UV) and essential oil yields (steam distillation) and cone yields were measured. Results: Treat 2 showed the best performance: (i) in leaves, in terms of texture, chlorophyll content and color; (ii) in cones, with 6.98% of alpha acids, 1.78% of oil yield and 3.55 kg of fresh cones per plants. Conclusion: The fertilization plans caused alteration in micro and macro elements content in hop leaves and in the composition of hop cones. In our conditions, the best fertilization plan, in terms of cone productivity and quality, was Treat 2, highlighting the value of a customized organic foliar fertilization plan for hop cultivation.
Margherita Rodolfi; Lorenzo Barbanti; Cristiana Giordano; Massimiliano Rinaldi; Andrea Fabbri; Luca Pretti; Riccardo Casolari; Deborah Beghé; Raffaella Petruccelli; Tommaso Ganino. The Effect of Different Organic Foliar Fertilization on Physiological and Chemical Characters in Hop (Humulus lupulus L., cv Cascade) Leaves and Cones. Applied Sciences 2021, 11, 6778 .
AMA StyleMargherita Rodolfi, Lorenzo Barbanti, Cristiana Giordano, Massimiliano Rinaldi, Andrea Fabbri, Luca Pretti, Riccardo Casolari, Deborah Beghé, Raffaella Petruccelli, Tommaso Ganino. The Effect of Different Organic Foliar Fertilization on Physiological and Chemical Characters in Hop (Humulus lupulus L., cv Cascade) Leaves and Cones. Applied Sciences. 2021; 11 (15):6778.
Chicago/Turabian StyleMargherita Rodolfi; Lorenzo Barbanti; Cristiana Giordano; Massimiliano Rinaldi; Andrea Fabbri; Luca Pretti; Riccardo Casolari; Deborah Beghé; Raffaella Petruccelli; Tommaso Ganino. 2021. "The Effect of Different Organic Foliar Fertilization on Physiological and Chemical Characters in Hop (Humulus lupulus L., cv Cascade) Leaves and Cones." Applied Sciences 11, no. 15: 6778.
A distinguishing quality or characteristics of apple puree was determined considering the effect of different processing practices: thermal (4 T), ohmic heating (OHM) and high-pressure processing (HPP). In the thermal treatment, the flow rate was set to 1700 L/h and SHP was approximately 40 s; HPP was conducted at 600 MPa for 3 min and ohmic heating at a flow rate of 2000 L/h, at 107 °C (sample preheated from 25 to 60 °C). Effects on colour, viscosity, particle size distribution (PSD), total phenol content (TPC), ascorbic acid content and sensorial quality were comparatively studied. Results showed that a very low reduction of ascorbic acid in HPP is observed. The highest ascorbic acid loss was observed for 4 T and in a lower extent for OHM ascribable to the thermal degradation, as hypothesized for pigments. The TPC content was not changed during processing. The other quality parameters evaluated (viscosity, colour, PSD, turbidity, consistency, sensorial analysis) were affected by treatments, with particular reference to 4 T. This is one of the first study applying commercial industrial-scale equipment’s. Concluding, as compared to 4 T, OHM and HPP demonstrated feasible technologies for the treatment of apple puree, having obtained also a good organoleptic response. Apple purée preparation by means of high-pressure processing, ohmic or mild thermal treatments could imply new opportunities for the apple processing industry in developing more fresh like value-added products with reasonable shelf life.
Massimiliano Rinaldi; Paolo Langialonga; Rohini Dhenge; Antonio Aldini; Emma Chiavaro. Quality traits of apple puree treated with conventional, ohmic heating and high-pressure processing. European Food Research and Technology 2021, 1 -10.
AMA StyleMassimiliano Rinaldi, Paolo Langialonga, Rohini Dhenge, Antonio Aldini, Emma Chiavaro. Quality traits of apple puree treated with conventional, ohmic heating and high-pressure processing. European Food Research and Technology. 2021; ():1-10.
Chicago/Turabian StyleMassimiliano Rinaldi; Paolo Langialonga; Rohini Dhenge; Antonio Aldini; Emma Chiavaro. 2021. "Quality traits of apple puree treated with conventional, ohmic heating and high-pressure processing." European Food Research and Technology , no. : 1-10.
Green coffee parchment (GCP) is becoming interesting, due to the diffusion of wet processing in which coffee parchment is collected separately; it is one of the less studied coffee by-products, but it is reported to be rich in phenolic compounds and dietary fiber. The addition of GCP (355–500 μm) at 2 % to gluten-free breads was investigated in terms of physical properties (volume, moisture content, water activity, crumb grain, texture, and color), total antioxidant capacity (TAC) and total phenol content during three days of storage. Moreover, the effects of GCP on sensorial characteristics, 5-hydroxymethylfurfural (HMF), and oxidative stability was evaluated. From the sensorial analysis, bread with 2% addition resulted in being acceptable for consumers with no significant differences from the control, while 4% of GCP was discarded by consumers, as it resulted in being too bitter. Moreover, GCP at 2% addition did not modify volume, moisture content, and water activity. On the contrary, GCP deeply affected the color with a darker aspect that was appreciated by consumers. Regarding texture, 2% of GCP did not affect hardness, cohesiveness, and staling process during storage. Interestingly, 2% of GCP significantly improved the TAC and oxidative stability of the bread; in accordance with these results, 2% of GCP reduced the HMF content, thanks to its antioxidant compounds.
Paola Littardi; Massimiliano Rinaldi; Maria Grimaldi; Antonella Cavazza; Emma Chiavaro. Effect of Addition of Green Coffee Parchment on Structural, Qualitative and Chemical Properties of Gluten-Free Bread. Foods 2020, 10, 5 .
AMA StylePaola Littardi, Massimiliano Rinaldi, Maria Grimaldi, Antonella Cavazza, Emma Chiavaro. Effect of Addition of Green Coffee Parchment on Structural, Qualitative and Chemical Properties of Gluten-Free Bread. Foods. 2020; 10 (1):5.
Chicago/Turabian StylePaola Littardi; Massimiliano Rinaldi; Maria Grimaldi; Antonella Cavazza; Emma Chiavaro. 2020. "Effect of Addition of Green Coffee Parchment on Structural, Qualitative and Chemical Properties of Gluten-Free Bread." Foods 10, no. 1: 5.
BACKGROUND The current dietary guidelines recommend five or more fruits, vegetables and legumes servings per day. Often, these products are eaten cooked, resulting in organoleptic and nutritional changes. Vacuum cooking is gaining attention as alternative cooking technique, thanks to its ability to preserve or even enhance sensory and healthy properties of food. Its household application is however poorly explored. In this work, the effect of vacuum cooking, performed with a new patented system, was studied for the first time on pumpkin cubes and compared to sous vide and a traditional steam cooking, through a multidisciplinary approach. RESULTS All the cooking treatments damaged pumpkin microstructure, leading to cells separation and plasmolysis; vacuum cooking resulted the most aggressive method, as confirmed by the texture softening. Vacuum cooking resulted also the less impacting method on pumpkin colour, in relation to the largest extraction of some classes of carotenoids from the broken cells. A significant polyphenols extraction, especially of gallic acid and naringenin, was instead observed for sous vide and steamed pumpkins. Total antioxidant activity, ascribable to the effect of both carotenoids and polyphenols, resulted thus enhanced after cooking, mainly for vacuum cooked pumpkins, followed by the steamed and sous vide ones. CONCLUSIONS Vacuum cooking, followed by sous vide, has often shown better performances than traditional steam cooking on pumpkin cubes. The implementation of sous‐vide and vacuum cooking at domestic level or in professional kitchens and in the food industry would allow the consumption of vegetables with improved nutritional and sensorial characteristics. This article is protected by copyright. All rights reserved.
Massimiliano Rinaldi; Saverio Santi; Maria Paciulli; Tommaso Ganino; Nicoletta Pellegrini; Attilio Visconti; Paola Vitaglione; Davide Barbanti; Emma Chiavaro. Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods. Journal of the Science of Food and Agriculture 2020, 101, 2534 -2541.
AMA StyleMassimiliano Rinaldi, Saverio Santi, Maria Paciulli, Tommaso Ganino, Nicoletta Pellegrini, Attilio Visconti, Paola Vitaglione, Davide Barbanti, Emma Chiavaro. Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods. Journal of the Science of Food and Agriculture. 2020; 101 (6):2534-2541.
Chicago/Turabian StyleMassimiliano Rinaldi; Saverio Santi; Maria Paciulli; Tommaso Ganino; Nicoletta Pellegrini; Attilio Visconti; Paola Vitaglione; Davide Barbanti; Emma Chiavaro. 2020. "Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods." Journal of the Science of Food and Agriculture 101, no. 6: 2534-2541.
Quartered Violetto artichokes were cooked with different treatments (boiling, steaming, sous vide and vacuum cooking) at the same cooking value at the thermal centre. Then, the physical (moisture content, texture and colour), histological and chemical (phenolic, 5-hydroxymethylfurfural (HMF) and furan content, total antioxidant capacity) features of bracts and hearts were assessed. A deeply modified microstructure was observed in boiled and steamed samples with an evident decrease in hardness both for bracts and hearts. Lightness of two anatomical parts was decreased by all the treatments (with the exception of sous vide bracts). The highest total colour difference was recorded for steamed samples, whereas the lowest was noted for sous vide samples. Steamed and sous vide artichoke exhibited the highest total phenolic content and total antioxidant capacity. Sous vide samples exhibited the highest concentrations of HMF, 2-furan-methanol and 2,4-dihydroxy-2,5-dimetyl-3(2H)-furanone, whereas the by-product 5-metylfuraldheide was only detected in the steamed product.
Massimiliano Rinaldi; Paola Littardi; Antonella Cavazza; Saverio Santi; Maria Grimaldi; Margherita Rodolfi; Tommaso Ganino; Emma Chiavaro. Effect of different atmospheric and subatmospheric cooking techniques on qualitative properties and microstructure of artichoke heads. Food Research International 2020, 137, 109679 .
AMA StyleMassimiliano Rinaldi, Paola Littardi, Antonella Cavazza, Saverio Santi, Maria Grimaldi, Margherita Rodolfi, Tommaso Ganino, Emma Chiavaro. Effect of different atmospheric and subatmospheric cooking techniques on qualitative properties and microstructure of artichoke heads. Food Research International. 2020; 137 ():109679.
Chicago/Turabian StyleMassimiliano Rinaldi; Paola Littardi; Antonella Cavazza; Saverio Santi; Maria Grimaldi; Margherita Rodolfi; Tommaso Ganino; Emma Chiavaro. 2020. "Effect of different atmospheric and subatmospheric cooking techniques on qualitative properties and microstructure of artichoke heads." Food Research International 137, no. : 109679.
Pineapple cubes in sugar syrup were treated with high-pressure processing (HPP), conventional (DIM) heating and ohmic heating (OHM). Samples were compared in terms of microstructural, physical (total soluble solids, sieve analysis, texture and colour) and residual pectin methylesterase activity (PME) and total antioxidant capacity. OHM yielded relevant changes in cellular microstructure and electroporation of the cell wall. The HPP treatment favoured the presence of soluble solids in the syrup, and the samples were less damaged in terms of shape and microstructure. in the samples were harder following HPP than they were with OHM and DIM, while HPP showed the highest colorimetric (ΔE) differences compared with RAW samples. The PME residual activity was the lowest in pineapple treated by DIM, while the antioxidant capacity was comparable among treated samples.
Massimiliano Rinaldi; Paola Littardi; Tommaso Ganino; Antonio Aldini; Margherita Rodolfi; Davide Barbanti; Emma Chiavaro. Comparison of physical, microstructural, antioxidant and enzymatic properties of pineapple cubes treated with conventional heating, ohmic heating and high-pressure processing. LWT 2020, 134, 110207 .
AMA StyleMassimiliano Rinaldi, Paola Littardi, Tommaso Ganino, Antonio Aldini, Margherita Rodolfi, Davide Barbanti, Emma Chiavaro. Comparison of physical, microstructural, antioxidant and enzymatic properties of pineapple cubes treated with conventional heating, ohmic heating and high-pressure processing. LWT. 2020; 134 ():110207.
Chicago/Turabian StyleMassimiliano Rinaldi; Paola Littardi; Tommaso Ganino; Antonio Aldini; Margherita Rodolfi; Davide Barbanti; Emma Chiavaro. 2020. "Comparison of physical, microstructural, antioxidant and enzymatic properties of pineapple cubes treated with conventional heating, ohmic heating and high-pressure processing." LWT 134, no. : 110207.
Stabilization of ohmic pretreated peach cubes (ohm) in syrup, representative of semifinished fruit products, was finalized by ohmic heating (OHM) and high pressure processing (HPP), proposed respectively as thermal and nonthermal pasteurization, in comparison to a conventional pasteurization treatment (DIM). The samples were then studied in terms of histological, physical (dimensional distribution, tenderometry, texture, viscosity of syrup and colour), chemical (total phenolic and ascorbic acid content), and sensorial (triangle test) properties. Severe modifications of the cell walls were observed in ohm-DIM and ohm-OHM samples, with swelling and electroporation, respectively. From chemical analyses, significant reduction of ascorbic acid and simultaneous increase of total phenolics content were observed for ohm-DIM and ohm-OHM, probably in relation to the cell wall damages. ohm-HPP showed the best preservation of the dimensional characteristics and hardness, followed by ohm-OHM and ohm-DIM. In addition, textural and colour parameters evidenced similar results, with ohm-HPP as the less different from ohm. Finally, the sensorial analysis confirmed ohm-HPP and ohm-OHM samples as the most similar to ohm as well as the most appreciated in terms of colour and consistency.
Massimiliano Rinaldi; Paola Littardi; Maria Paciulli; Tommaso Ganino; Emanuela Cocconi; Davide Barbanti; Margherita Rodolfi; Antonio Aldini; Emma Chiavaro. Impact of Ohmic Heating and High Pressure Processing on Qualitative Attributes of Ohmic Treated Peach Cubes in Syrup. Foods 2020, 9, 1093 .
AMA StyleMassimiliano Rinaldi, Paola Littardi, Maria Paciulli, Tommaso Ganino, Emanuela Cocconi, Davide Barbanti, Margherita Rodolfi, Antonio Aldini, Emma Chiavaro. Impact of Ohmic Heating and High Pressure Processing on Qualitative Attributes of Ohmic Treated Peach Cubes in Syrup. Foods. 2020; 9 (8):1093.
Chicago/Turabian StyleMassimiliano Rinaldi; Paola Littardi; Maria Paciulli; Tommaso Ganino; Emanuela Cocconi; Davide Barbanti; Margherita Rodolfi; Antonio Aldini; Emma Chiavaro. 2020. "Impact of Ohmic Heating and High Pressure Processing on Qualitative Attributes of Ohmic Treated Peach Cubes in Syrup." Foods 9, no. 8: 1093.
Cocoa bean shells (CBS) are by-products of cocoa processing. Their rich chemical composition makes them interesting ingredients to improve the overall quality of gluten free bread. The addition of different dimensional fractions (F1, 1.00–1.99 mm; F2, 0.50–0.99 mm; F3, 0.355–0.49 mm) of CBS to gluten-free bread was investigated in terms of volume, moisture content, crumb grain, texture and colour during 3 days of storage. No significant differences in moisture content were observed among fractions, but protein, fat and fibre content resulted influenced by the dimensional range. With reference to water absorption indexes, F2 showed the highest water binding capacity (WBC) and water holding capacity (WHC), having instead the lowest water solubility index (WSI), in comparison with the other fractions, and confirming a good retention of the fibres’ structure. Results on bread showed that CBS addition modified crumb grain leading to a lower specific volume, especially for F2. The presence of CBS accelerated significantly the crumb staling process in comparison with the control, resulting; however, F1 softer than control at the end of the storage period. Finally, colour was improved by the presence of CBS becoming darker, with F3 showing the highest impact on L* and a*.
Massimiliano Rinaldi; Paola Littardi; Maria Paciulli; Augusta Caligiani; Emma Chiavaro. Effect of cocoa bean shells granulometries on qualitative properties of gluten-free bread during storage. European Food Research and Technology 2020, 246, 1583 -1590.
AMA StyleMassimiliano Rinaldi, Paola Littardi, Maria Paciulli, Augusta Caligiani, Emma Chiavaro. Effect of cocoa bean shells granulometries on qualitative properties of gluten-free bread during storage. European Food Research and Technology. 2020; 246 (8):1583-1590.
Chicago/Turabian StyleMassimiliano Rinaldi; Paola Littardi; Maria Paciulli; Augusta Caligiani; Emma Chiavaro. 2020. "Effect of cocoa bean shells granulometries on qualitative properties of gluten-free bread during storage." European Food Research and Technology 246, no. 8: 1583-1590.
The present study investigated the effect of different levels of chestnut flour in formulations of soft wheat fresh pasta. A physicochemical characterization of flours, uncooked and cooked pasta was carried out. Chestnut flour showed higher water absorption properties than soft wheat flour or mix of them. Frozen water of pasta decreased for higher level of chestnut substitution, being instead water activity constant. During cooking chestnut enriched pasta showed higher solid loss for increasing levels of substitution, in relation with the reduction of hardness and deformability. Increasing percentages of chestnut flour were also reflected in a progressive darkening of the final products. Moreover, the increased antioxidant activity observed on enriched pasta, even after cooking, may be related to the high level of antioxidant compounds of chestnut flour. Proton molecular dynamics was also influenced by the formulation, as resulted by the increased protons mobility observed for higher levels of chestnut flour replacement.
Paola Littardi; Maria Paciulli; Eleonora Carini; Massimiliano Rinaldi; Margherita Rodolfi; Emma Chiavaro. Quality evaluation of chestnut flour addition on fresh pasta. LWT 2020, 126, 109303 .
AMA StylePaola Littardi, Maria Paciulli, Eleonora Carini, Massimiliano Rinaldi, Margherita Rodolfi, Emma Chiavaro. Quality evaluation of chestnut flour addition on fresh pasta. LWT. 2020; 126 ():109303.
Chicago/Turabian StylePaola Littardi; Maria Paciulli; Eleonora Carini; Massimiliano Rinaldi; Margherita Rodolfi; Emma Chiavaro. 2020. "Quality evaluation of chestnut flour addition on fresh pasta." LWT 126, no. : 109303.
The aroma characterization of 58 unroasted cocoa beans from 22 different geographical origins was performed by head space solid phase micro-extraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). Sampling is representative of the average world production (America, Africa, and Southeast Asia). Analysis of cocoa beans before and after roasting were performed to follow the aroma modification with the aim to achieve a cocoa volatile fingerprint and a discrimination model based on beans origin. A total of 57 volatiles was identified in unroasted cocoa beans, while 71 volatiles were identified in roasted cocoa beans. The compounds belong to several chemical groups including esters, alcohols, organic acids, aldehydes, ketones and pyrazines. Datasets were submitted to multivariate statistical analysis (Principal Component Analysis, PCA). Results allowed to discriminate unroasted cocoa beans based on their geographical origin: samples coming from African countries were separated from samples of American regions, whereas samples from Southeast Asia lie between the other two continents suggesting that Asian samples have intermediate characteristics between African and South American cocoa beans. PCA, applied on the corresponding roasted samples, showed that although the same roasting treatment has been applied to all the samples, the differences among the unroasted samples were also maintained in the aromatic profile after roasting. The discrimination model based on volatile fingerprint combined with chemometric tools, showed interesting potential for origin authentication of both unroasted and roasted cocoa beans.
Angela Marseglia; Marilena Musci; Massimiliano Rinaldi; Gerardo Palla; Augusta Caligiani. Volatile fingerprint of unroasted and roasted cocoa beans (Theobroma cacao L.) from different geographical origins. Food Research International 2020, 132, 109101 .
AMA StyleAngela Marseglia, Marilena Musci, Massimiliano Rinaldi, Gerardo Palla, Augusta Caligiani. Volatile fingerprint of unroasted and roasted cocoa beans (Theobroma cacao L.) from different geographical origins. Food Research International. 2020; 132 ():109101.
Chicago/Turabian StyleAngela Marseglia; Marilena Musci; Massimiliano Rinaldi; Gerardo Palla; Augusta Caligiani. 2020. "Volatile fingerprint of unroasted and roasted cocoa beans (Theobroma cacao L.) from different geographical origins." Food Research International 132, no. : 109101.
Federico Autelitano; Massimiliano Rinaldi; Felice Giuliani. Winter highway maintenance strategies: Are all the sodium chloride salts the same? Construction and Building Materials 2019, 226, 945 -952.
AMA StyleFederico Autelitano, Massimiliano Rinaldi, Felice Giuliani. Winter highway maintenance strategies: Are all the sodium chloride salts the same? Construction and Building Materials. 2019; 226 ():945-952.
Chicago/Turabian StyleFederico Autelitano; Massimiliano Rinaldi; Felice Giuliani. 2019. "Winter highway maintenance strategies: Are all the sodium chloride salts the same?" Construction and Building Materials 226, no. : 945-952.
Acrylamide is a toxic compound and a thermal marker of food, deriving from Maillard reaction. A recent European Regulation established mitigation measures and benchmark levels for its reduction in many products encouraging the use of colourimetric scales providing a statistical correlation between colour intensity and acrylamide content. This study was focused on acrylamide determination by liquid chromatography coupled to mass spectrometry in baked potato samples cooked at different time, temperature and steam conditions. Effect of steam on acrylamide formation has been evaluated. Portions of cooked product characterized by different colours were sampled to create a colour scale. Acrylamide level was correlated with colour indices based on RGB channels. Results showed that similar colours, even obtained under different cooking conditions, were characterized by similar acrylamide levels. Statistical elaboration of the data allowed to find a high correlation between the two sets of data and to build a colour gradation that could be a starting point to elaborate a suitable tool to provide information on acrylamide content from colour analysis.
Chiara Bignardi; Antonella Cavazza; Maria Grimaldi; Carmen Laganà; Chiara Manzi; Massimiliano Rinaldi; Claudio Corradini. Acrylamide determination in baked potatoes by HPLC–MS: effect of steam and correlation with colour indices. European Food Research and Technology 2019, 245, 2393 -2400.
AMA StyleChiara Bignardi, Antonella Cavazza, Maria Grimaldi, Carmen Laganà, Chiara Manzi, Massimiliano Rinaldi, Claudio Corradini. Acrylamide determination in baked potatoes by HPLC–MS: effect of steam and correlation with colour indices. European Food Research and Technology. 2019; 245 (11):2393-2400.
Chicago/Turabian StyleChiara Bignardi; Antonella Cavazza; Maria Grimaldi; Carmen Laganà; Chiara Manzi; Massimiliano Rinaldi; Claudio Corradini. 2019. "Acrylamide determination in baked potatoes by HPLC–MS: effect of steam and correlation with colour indices." European Food Research and Technology 245, no. 11: 2393-2400.
The use of high pressure on fruits and vegetables is today widely studied as an alternative to the traditional thermal preservation techniques, with the aim of better preserving nutritional and organoleptic properties. The use of high hydrostatic pressures (400–600 MPa; 1–5 min; room temperature) was tested on the physicochemical and structural properties of blueberries, in comparison to raw and blanched samples. High hydrostatic pressures led to higher tissue damages than blanching, related to the intensity of the treatment. The cellular damages resulted in leakage of intracellular components, such as bioactive molecules and enzymes. As a consequence, among the high pressure treatments, the resulting antioxidant activity was higher for samples treated for longer times (5 min). Pectinmethyl esterase (PME), deactivated by blanching, but strongly barotolerant, was more active in blueberries treated with the more intense high pressure conditions. Blueberry texture was better retained after high pressure than blanching, probably because of the PME effect. Blueberry color shifted towards purple tones after all of the treatments, which was more affected by blanching. Principal component analysis revealed the mild impact of high pressure treatments on the organoleptic properties of blueberries.
Maria Paciulli; Ilce Gabriela Medina Meza; Massimiliano Rinaldi; Tommaso Ganino; Alessandro Pugliese; Margherita Rodolfi; Davide Barbanti; Michele Morbarigazzi; Emma Chiavaro. Improved Physicochemical and Structural Properties of Blueberries by High Hydrostatic Pressure Processing. Foods 2019, 8, 272 .
AMA StyleMaria Paciulli, Ilce Gabriela Medina Meza, Massimiliano Rinaldi, Tommaso Ganino, Alessandro Pugliese, Margherita Rodolfi, Davide Barbanti, Michele Morbarigazzi, Emma Chiavaro. Improved Physicochemical and Structural Properties of Blueberries by High Hydrostatic Pressure Processing. Foods. 2019; 8 (7):272.
Chicago/Turabian StyleMaria Paciulli; Ilce Gabriela Medina Meza; Massimiliano Rinaldi; Tommaso Ganino; Alessandro Pugliese; Margherita Rodolfi; Davide Barbanti; Michele Morbarigazzi; Emma Chiavaro. 2019. "Improved Physicochemical and Structural Properties of Blueberries by High Hydrostatic Pressure Processing." Foods 8, no. 7: 272.
In this work, the performance of a plate heat exchanger with rectangular, rhombus, and elliptical vortex generators with 3, 5, and 7 mm width and 3, 6, and 9 mm height were investigated by means of computation fluid dynamics (CFD). Moreover, seven flow rates (from 0.01 to 1 ms−1) were tested and 196 CFD models were obtained. Heat transfer coefficient, pressure drop, Colburn j, and Fanning f factor were considered to evaluate the performance of the heat exchanger. The best heat exchange was obtained for rhombus wings and the highest Colburn j factor was obtained for 7 mm width and 6 mm height. The lowest pressure drop was obtained for 3 mm width and 3 mm height elliptical wings. Regarding surface reduction, the best result for all the geometries was with 5 mm width and 9 mm height, allowing a possible reduction of 25, 26, and 23% for rectangular, rhombus, and elliptical geometry. Practical applications Plate heat exchangers are extensively used for continuous thermal processing of liquid foods without particles in suspension and with low viscosity. In the last decades, due to the increasing demand of high quality foods and energy saving, increasing the overall heat transfer performances of food processes became crucial for the sector. Computation fluid dynamics (CFD) technique can contribute to understanding food fluid flows inside heat exchangers and in supporting equipment design. Product and process quality can be improved with minimum cost and time investment. In this work CFD was used for studying the performances of a plate heat exchanger with different passive vortex generators presenting different shapes and dimensions. The simulated data allowed identifying the best geometry with the best balance between heat performance improvements and pressure losses. The proposed approach successfully applied to Newtonian fluid could be extended also to non‐Newtonian liquid foods and to different plate heat exchanger design.
Massimiliano Rinaldi; Matteo Malavasi; Matteo Cordioli; Davide Barbanti. Computation fluid dynamics design of a plate fin heat exchanger with different transverse vortex generators for food processing. Journal of Food Process Engineering 2019, 42, e13140 .
AMA StyleMassimiliano Rinaldi, Matteo Malavasi, Matteo Cordioli, Davide Barbanti. Computation fluid dynamics design of a plate fin heat exchanger with different transverse vortex generators for food processing. Journal of Food Process Engineering. 2019; 42 (5):e13140.
Chicago/Turabian StyleMassimiliano Rinaldi; Matteo Malavasi; Matteo Cordioli; Davide Barbanti. 2019. "Computation fluid dynamics design of a plate fin heat exchanger with different transverse vortex generators for food processing." Journal of Food Process Engineering 42, no. 5: e13140.
The objective of this study was to develop and experimentally validate CFD models of thermal treatments on whey protein dispersions both in batch and continuous conditions, considering several processing times (2 to 9.92 min), shear rates (191 to 519 s−1) and temperatures (70, 80 and 85 °C). Regarding thermo-rheological properties of WP dispersions, the viscosity peak (raising up at 66 °C) decreased as the shear rate increased. Two different CFD models were developed to simulate the thermal process: results showed a good fitting between experimental and simulated data (RMSE in-silico simulations.
Massimiliano Rinaldi; Matteo Cordioli; Marcello Alinovi; Matteo Malavasi; Davide Barbanti; Germano Mucchetti. Development and Validation of CFD Models of Thermal Treatment on Milk Whey Proteins Dispersion In Batch and Continuous Process Condition. International Journal of Food Engineering 2018, 14, 1 .
AMA StyleMassimiliano Rinaldi, Matteo Cordioli, Marcello Alinovi, Matteo Malavasi, Davide Barbanti, Germano Mucchetti. Development and Validation of CFD Models of Thermal Treatment on Milk Whey Proteins Dispersion In Batch and Continuous Process Condition. International Journal of Food Engineering. 2018; 14 (9-10):1.
Chicago/Turabian StyleMassimiliano Rinaldi; Matteo Cordioli; Marcello Alinovi; Matteo Malavasi; Davide Barbanti; Germano Mucchetti. 2018. "Development and Validation of CFD Models of Thermal Treatment on Milk Whey Proteins Dispersion In Batch and Continuous Process Condition." International Journal of Food Engineering 14, no. 9-10: 1.
The effects of high pressure treatments (200, 400, 600 MPa for 5 min) and a thermal treatment (85 °C for 5 min) were evaluated on cubes of two pumpkin species (Cucurbita maxima L. var. Delica and Cucurbita moschata Duchesne var. Butternut) up to 2 months of refrigerated storage. Increasing the pressure, small parenchyma cells from the pumpkin tissue exhibited collapses and separations, especially for Butternut. This species showed a lower hardness than Delica at time 0. For both species, 400 MPa and thermal treatment were the most effective in the inactivation of pectinmethylesterase, which reactivated after 2 months, especially for Butternut. Colorimetric parameters decreased after all treatments. Antioxidant activity resulted affected by pressure, showing a significant increase during storage especially for the samples treated at 200 MPa after 2 months, comparable to the thermal treated ones. Among the tested treatments, 400 MPa may be considered as the best option for the quality retention during storage.
Maria Paciulli; Massimiliano Rinaldi; Margherita Rodolfi; Tommaso Ganino; Michele Morbarigazzi; Emma Chiavaro. Effects of high hydrostatic pressure on physico-chemical and structural properties of two pumpkin species. Food Chemistry 2018, 274, 281 -290.
AMA StyleMaria Paciulli, Massimiliano Rinaldi, Margherita Rodolfi, Tommaso Ganino, Michele Morbarigazzi, Emma Chiavaro. Effects of high hydrostatic pressure on physico-chemical and structural properties of two pumpkin species. Food Chemistry. 2018; 274 ():281-290.
Chicago/Turabian StyleMaria Paciulli; Massimiliano Rinaldi; Margherita Rodolfi; Tommaso Ganino; Michele Morbarigazzi; Emma Chiavaro. 2018. "Effects of high hydrostatic pressure on physico-chemical and structural properties of two pumpkin species." Food Chemistry 274, no. : 281-290.
In the present paper, the effect of different levels of chestnut flour (0, 500, 800, 1000 g/kg) in gluten-free biscuits' formulations was evaluated, during a storage of 60 days. Chestnut flour increased water binding capacity and decreased water absorption index of the gluten-free mix used as the basis of biscuits' recipe, leading also to a decrease of both viscous and elastic moduli as well as hardness of the formulated doughs up to 70% in comparison to control samples. At time 0 day, the highest chestnut flour contents (1000 and 800 g/kg) gave the highest hardness values of the biscuits; during storage all the formulations showed water content increase from about 26 to 35 g/kg. Correspondingly, also hardness values increased during storage while only the samples produced with 1000 g/kg chestnut flour remained constant in time. In addition, gluten-free biscuits produced with chestnut flour appeared darker (lower L* and higher a* and b* values) and with higher oxidative stability values, probably in relation to the antioxidants present in chestnut. Chestnut flour improved technological and organoleptic quality of the gluten-free biscuits. In particular, 500 g/kg chestnut flour replacement may be considered the best compromise between quality and storage stability.
Maria Paciulli; Massimiliano Rinaldi; Antonella Cavazza; Tommaso Ganino; Margherita Rodolfi; Benedetta Chiancone; Emma Chiavaro. Effect of chestnut flour supplementation on physico-chemical properties and oxidative stability of gluten-free biscuits during storage. LWT - Food Science and Technology 2018, 98, 451 -457.
AMA StyleMaria Paciulli, Massimiliano Rinaldi, Antonella Cavazza, Tommaso Ganino, Margherita Rodolfi, Benedetta Chiancone, Emma Chiavaro. Effect of chestnut flour supplementation on physico-chemical properties and oxidative stability of gluten-free biscuits during storage. LWT - Food Science and Technology. 2018; 98 ():451-457.
Chicago/Turabian StyleMaria Paciulli; Massimiliano Rinaldi; Antonella Cavazza; Tommaso Ganino; Margherita Rodolfi; Benedetta Chiancone; Emma Chiavaro. 2018. "Effect of chestnut flour supplementation on physico-chemical properties and oxidative stability of gluten-free biscuits during storage." LWT - Food Science and Technology 98, no. : 451-457.
Crescenza cheese is a soft fresh cheese without rind, typically manufactured using a high amount of rennet. It is characterized by a fast proteolysis that causes changes in texture and leads to the so-called defect of “colatura” that is the tendency of the matrix to freely flow in the outer part of the cheese and generate spatial inhomogeneities into the cheese. In this paper, the textural properties of Crescenza were evaluated for cheeses manufactured using two types of rennet and starter cultures. Cheese texture was monitored during a 3-week shelf life considering a possible spatial variability of the matrix. At the beginning of the shelf life, a certain spatial inhomogeneity was observed from the center to the edge of the cheese block for all the trials. The firmness decreases from the center to the outer part of the block. During storage, hardness showed a decrease during 1st wk of storage; moreover, from days 7 to 21, cheese increased its hardness in the center and decreased it in the outer part of the block, resulting in a higher spatial inhomogeneity of the cheese. The textural measurements can be a useful tool to define the quality of Crescenza cheese during shelf life.
Marcello Alinovi; Massimiliano Rinaldi; Germano Mucchetti. Spatiotemporal Characterization of Texture of Crescenza Cheese, a Soft Fresh Italian Cheese. Journal of Food Quality 2018, 2018, 1 -8.
AMA StyleMarcello Alinovi, Massimiliano Rinaldi, Germano Mucchetti. Spatiotemporal Characterization of Texture of Crescenza Cheese, a Soft Fresh Italian Cheese. Journal of Food Quality. 2018; 2018 ():1-8.
Chicago/Turabian StyleMarcello Alinovi; Massimiliano Rinaldi; Germano Mucchetti. 2018. "Spatiotemporal Characterization of Texture of Crescenza Cheese, a Soft Fresh Italian Cheese." Journal of Food Quality 2018, no. : 1-8.
The effects of jar geometry and % starch on heat transfer and fluid flow in food models were studied. Five jars (high cylinder, short cylinder, square, flared and hexagonal) and six (0%, 2%, 3%, 4%, 5% and 6%) starch concentrations were investigated. Mathematical models were validated against experimental data and used to compare heat transfer and fluid flow. Overall heat transfer coefficient (OHTC) resulted influenced by jar geometry and, at low starch concentration, flared one showed the highest values while at 5 and 6% the high cylinder resulted the most favourable. Regarding natural convection, square gave the highest mean velocity probably due to the higher external surface while flared gave the lowest. CFD models allowed identifying the location of slowest heating/cooling zone (SHZ/SCZ) and pasteurizing values at geometric centre resulted higher than those at the SHZ (+15%), unacceptable as an overestimation could cause serious safety problems. In addition, the highest overestimation was observed for samples with 3%, 4% and 5% of starch which gave high viscosity products that could be easily confused with purely conductive ones and could bring to consider geometric centre as the SHZ.
Massimiliano Rinaldi; Matteo Malavasi; Matteo Cordioli; Davide Barbanti. Investigation of influence of container geometry and starch concentration on thermal treated in-package food models by means of Computational Fluid Dynamics (CFD). Food and Bioproducts Processing 2018, 108, 1 -11.
AMA StyleMassimiliano Rinaldi, Matteo Malavasi, Matteo Cordioli, Davide Barbanti. Investigation of influence of container geometry and starch concentration on thermal treated in-package food models by means of Computational Fluid Dynamics (CFD). Food and Bioproducts Processing. 2018; 108 ():1-11.
Chicago/Turabian StyleMassimiliano Rinaldi; Matteo Malavasi; Matteo Cordioli; Davide Barbanti. 2018. "Investigation of influence of container geometry and starch concentration on thermal treated in-package food models by means of Computational Fluid Dynamics (CFD)." Food and Bioproducts Processing 108, no. : 1-11.
Several studies investigated the impact of different cooking techniques on the quality of vegetables. However, the use of the combined air–steam cooking is still scarcely debated, despite the advantages informally referred by professional catering workers. In this study, its optimization was studied on Brussels sprouts and pumpkin cubes to obtain the best physical (texture, color) and antioxidant (FRAP, total phenols) response, in comparison to a conventional steaming treatment. Increasing the strength of the air–steam treatment, Brussels sprouts resulted softer, less green (higher a* value), richer of phenol and exhibited lower FRAP values than the steamed ones. The air-steamed pumpkin cubes exhibited an equivalent softening degree than that of steamed one and, under the strongest cooking conditions, a higher antioxidant quality and a yellow darkening (lower b* value). Varying the cooking time and/or temperature, a linear change of force/compression hardness and a* (negative a*: greenness) for Brussels sprouts, b* (yellowness) and total phenol content for pumpkin cubes was observed. A predictive model for these variables was obtained by the response surface methodology. The best process conditions to achieve the optimal desirability were also identified. The application of air–steam cooking under suitable time/temperature conditions could be proposed as an alternative method to a traditional steam cooking on Brussels sprouts and pumpkin, being able to preserve or improve their quality. The best air–steam cooking conditions were 25' at 90 °C for Brussels sprouts and 10' at 110 °C for pumpkin.
Maria Paciulli; Chiara Dall'Asta; Massimiliano Rinaldi; Nicoletta Pellegrini; Alessandro Pugliese; Emma Chiavaro. Application and optimisation of air-steam cooking on selected vegetables: impact on physical and antioxidant properties. Journal of the Science of Food and Agriculture 2017, 98, 2267 -2276.
AMA StyleMaria Paciulli, Chiara Dall'Asta, Massimiliano Rinaldi, Nicoletta Pellegrini, Alessandro Pugliese, Emma Chiavaro. Application and optimisation of air-steam cooking on selected vegetables: impact on physical and antioxidant properties. Journal of the Science of Food and Agriculture. 2017; 98 (6):2267-2276.
Chicago/Turabian StyleMaria Paciulli; Chiara Dall'Asta; Massimiliano Rinaldi; Nicoletta Pellegrini; Alessandro Pugliese; Emma Chiavaro. 2017. "Application and optimisation of air-steam cooking on selected vegetables: impact on physical and antioxidant properties." Journal of the Science of Food and Agriculture 98, no. 6: 2267-2276.