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Moderation in the use of salt (sodium chloride) in food and food preparations prevents the tendency of blood pressure to increase with age, and this is documented by many studies in current literature
Massimo Lucarini; Alessandra Durazzo; Stefania Sette; Ginevra Lombardi-Boccia; Antonello Santini; Pasquale Strazzullo. Sodium Intake and Related Diseases. International Journal of Molecular Sciences 2021, 22, 7608 .
AMA StyleMassimo Lucarini, Alessandra Durazzo, Stefania Sette, Ginevra Lombardi-Boccia, Antonello Santini, Pasquale Strazzullo. Sodium Intake and Related Diseases. International Journal of Molecular Sciences. 2021; 22 (14):7608.
Chicago/Turabian StyleMassimo Lucarini; Alessandra Durazzo; Stefania Sette; Ginevra Lombardi-Boccia; Antonello Santini; Pasquale Strazzullo. 2021. "Sodium Intake and Related Diseases." International Journal of Molecular Sciences 22, no. 14: 7608.
The relationship between wine polyphenols and health has been receiving growing scientific attention in the last few years. To confirm this point, the proposed paper identifies the major contributors to academic journals regarding the relationships between wine polyphenols and health. The endpoints of the proposed study are to provide a comprehensive overview and analysis of the literature regarding the relationships between wine polyphenol and health based on a bibliometric analysis. Bibliometric data were extracted from the Scopus online database using the search string TITLE-ABS-KEY (wine AND polyphenol* AND health OR (“french paradox” OR “cardiovascular disease*” OR atherosclerosis OR microbiota) and analyzed using the VOSviewer bibliometric software to generate bubble maps and to visualize the obtained results. This perspective paper analyzes: (i) the research themes addressing the relationships between wine polyphenols and health; (ii) the major contributors’ origin, e.g., country and/or regions; (iii) the institutions where the research is based; (iv) the authors; and (v) the type of paper. These results represent a useful tool to identify emerging research directions, collaboration networks, and suggestions for more in-depth literature searches.
Massimo Lucarini; Alessandra Durazzo; Ginevra Lombardi-Boccia; Eliana Souto; Francesca Cecchini; Antonello Santini. Wine Polyphenols and Health: Quantitative Research Literature Analysis. Applied Sciences 2021, 11, 4762 .
AMA StyleMassimo Lucarini, Alessandra Durazzo, Ginevra Lombardi-Boccia, Eliana Souto, Francesca Cecchini, Antonello Santini. Wine Polyphenols and Health: Quantitative Research Literature Analysis. Applied Sciences. 2021; 11 (11):4762.
Chicago/Turabian StyleMassimo Lucarini; Alessandra Durazzo; Ginevra Lombardi-Boccia; Eliana Souto; Francesca Cecchini; Antonello Santini. 2021. "Wine Polyphenols and Health: Quantitative Research Literature Analysis." Applied Sciences 11, no. 11: 4762.
This paper reports data from a characterization study conducted on the unsaponifiable lipid fraction of dry-grind corn bioethanol side streams. Phytosterols, squalene, tocopherols, tocotrienols, and carotenoids were quantified by High Performance Liquid Chromatography with Diode-Array Detector (HPLC-DAD) and Liquid Chromatography-tandem Mass Spectrometry (LC-MS/MS) in different lots of post-fermentation corn oil and thin stillage collected from a bioethanol plant over a time-span of one year. Fat-soluble bioactives were present at high levels in corn oil, with a prevalence of plant sterols over tocols and squalene. Beta-sitosterol and sitostanol accounted altogether for more than 60% of total sterols. The carotenoid profile was that typical of corn, with lutein and zeaxanthin as the prevalent molecules. The unsaponifiable lipid fraction profile of thin stillage was qualitatively similar to that of post-fermentation corn oil but, in quantitative terms, the amounts of valuable biomolecules were much lower because of the very high dilution of this side stream. Results indicate that post-fermentation corn oil is a promising and sustainable source of health-promoting bioactive molecules. The concomitant presence of a variegate complex of bioactive molecules with high antioxidant potentialities and their potential multifaceted market applications as functional ingredients for food, nutraceutical, and cosmeceutical formulations, make the perspective of their recovery a promising strategy to create new bio-based value chains and maximize the sustainability of corn dry-grind bioethanol biorefineries.
Gabriella Di Lena; Jose Sanchez Del Pulgar; Ginevra Lombardi Boccia; Irene Casini; Stefano Ferrari Nicoli. Corn Bioethanol Side Streams: A Potential Sustainable Source of Fat-Soluble Bioactive Molecules for High-Value Applications. Foods 2020, 9, 1788 .
AMA StyleGabriella Di Lena, Jose Sanchez Del Pulgar, Ginevra Lombardi Boccia, Irene Casini, Stefano Ferrari Nicoli. Corn Bioethanol Side Streams: A Potential Sustainable Source of Fat-Soluble Bioactive Molecules for High-Value Applications. Foods. 2020; 9 (12):1788.
Chicago/Turabian StyleGabriella Di Lena; Jose Sanchez Del Pulgar; Ginevra Lombardi Boccia; Irene Casini; Stefano Ferrari Nicoli. 2020. "Corn Bioethanol Side Streams: A Potential Sustainable Source of Fat-Soluble Bioactive Molecules for High-Value Applications." Foods 9, no. 12: 1788.
The feasibility of exploiting secondary raw materials from marine food-chains as a source of molecules of nutritional interest, to create high-value food products and to meet nutritional challenges, is described in this report. A reduction in food waste is urgent as many sectors of the food industry damage the environment by depleting resources and by generating waste that must be treated. The project herein described, deals with the recovery of natural molecules, omega-3 fatty acids (EPA, DHA) and of α-tocopherol, from fish processing by-products. This would promote the sustainable development of new food products for human nutrition, as well as nutraceuticals. The growing awareness of increasing omega-3 fatty acids intake, has focused attention on the importance of fish as a natural source of these molecules in the diet. Therefore, a study on the concentration of these bioactive compounds in such matrices, as well as new green methodologies for their recovery, are necessary. This would represent an example of a circular economy process applied to the seafood value chain. Fish processing by-products, so far considered as waste, can hopefully be reutilized as active ingredients into food products of high added-value, thus maximizing the sustainability of fish production.
Massimo Lucarini; Antonio Zuorro; Gabriella Di Lena; Roberto Lavecchia; Alessandra Durazzo; Barbara Benedetti; Ginevra Lombardi-Boccia. Sustainable Management of Secondary Raw Materials from the Marine Food-Chain: A Case-Study Perspective. Sustainability 2020, 12, 8997 .
AMA StyleMassimo Lucarini, Antonio Zuorro, Gabriella Di Lena, Roberto Lavecchia, Alessandra Durazzo, Barbara Benedetti, Ginevra Lombardi-Boccia. Sustainable Management of Secondary Raw Materials from the Marine Food-Chain: A Case-Study Perspective. Sustainability. 2020; 12 (21):8997.
Chicago/Turabian StyleMassimo Lucarini; Antonio Zuorro; Gabriella Di Lena; Roberto Lavecchia; Alessandra Durazzo; Barbara Benedetti; Ginevra Lombardi-Boccia. 2020. "Sustainable Management of Secondary Raw Materials from the Marine Food-Chain: A Case-Study Perspective." Sustainability 12, no. 21: 8997.
This perspective study addresses the main causes of adverse reactions to foods in humans, by taking into account the main allergic reactions that may occur as a result of food ingestion, as well the main allergens present in food and how their allergenicity change as a result of food preparation. In addition, European legislation on food labeling and novel foods was taken into account. The case study of this perspective is on the potential allergenicity of edible flowers as well as evidence of phytochemistry and toxic compounds and the risk associated with their ingestion. Regarding edible flowers, a key issue to address is if they are safe to consume or not. In the framework of the project “Innovative activities for the development of the cross-border supply chain of the edible flower” (ANTEA), we considered 62 different species and varieties of edible flowers. The results obtained by consulting two databases on allergens, COMPRISE and Allergen Nomenclature, marked two alerts for two species of edible flowers selected in the project. Moreover, based on edible flower consumption, about ten grams per serving, and on their protein content, we can also state that the risk of allergic reactions due to edible flower ingestion is very low.
Massimo Lucarini; Andrea Copetta; Alessandra Durazzo; Paolo Gabrielli; Ginevra Lombardi-Boccia; Elisabetta Lupotto; Antonello Santini; Barbara Ruffoni. A Snapshot on Food Allergies: A Case Study on Edible Flowers. Sustainability 2020, 12, 8709 .
AMA StyleMassimo Lucarini, Andrea Copetta, Alessandra Durazzo, Paolo Gabrielli, Ginevra Lombardi-Boccia, Elisabetta Lupotto, Antonello Santini, Barbara Ruffoni. A Snapshot on Food Allergies: A Case Study on Edible Flowers. Sustainability. 2020; 12 (20):8709.
Chicago/Turabian StyleMassimo Lucarini; Andrea Copetta; Alessandra Durazzo; Paolo Gabrielli; Ginevra Lombardi-Boccia; Elisabetta Lupotto; Antonello Santini; Barbara Ruffoni. 2020. "A Snapshot on Food Allergies: A Case Study on Edible Flowers." Sustainability 12, no. 20: 8709.
First-generation biofuel biorefineries may be a starting point for the development of new value chains, as their by-products and side streams retain nutrients and valuable molecules that may be recovered and valorized for high-value applications. This study provides a chemical characterization of post-fermentation corn oil and thin stillage, side streams of dry-grind corn bioethanol production, in view of their valorization. An overall long-term study was conducted on the two co-products collected over 1 year from a bioethanol plant. Water content, acid value, sedimentation, mineral composition, and fatty acid profiles were analyzed on post-fermentation corn oil. Results highlighted that its acid value was high (19.72–24.29 mg KOH/g), indicating high levels of free fatty acids, but stable over the year due to standardized operating conditions. The fatty acid profile was that typical of corn oil, with a prevalence of linoleic (54–59% of total fatty acids) over oleic (23–27%) and palmitic (12–17%) acids. Macronutrients, fatty acid, and mineral profiles were investigated in thin stillage. Results revealed the acidic pH (4.05–4.68) and high dilution (90–93% water) of this side stream. The dry mass was composed of fats (19–30%), proteins (8.8–12.8%), ash (8.7–9.5%), and fiber (7.3–9.8%). The concomitant presence of a variegate complex of molecules of nutritional interest in corn bioethanol co-products, with several potential high-value market applications, make the perspective of their recovery a promising strategy to create new cross-sector interconnections according to circular economy principles.
Gabriella Di Lena; Petra Ondrejíčková; Josè Sanchez Del Pulgar; Veronika Cyprichová; Tomáš Ježovič; Massimo Lucarini; Ginevra Lombardi Boccia; Stefano Ferrari Nicoli; Paolo Gabrielli; Altero Aguzzi; Irene Casini; Roberto Caproni. Towards a Valorization of Corn Bioethanol Side Streams: Chemical Characterization of Post Fermentation Corn Oil and Thin Stillage. Molecules 2020, 25, 3549 .
AMA StyleGabriella Di Lena, Petra Ondrejíčková, Josè Sanchez Del Pulgar, Veronika Cyprichová, Tomáš Ježovič, Massimo Lucarini, Ginevra Lombardi Boccia, Stefano Ferrari Nicoli, Paolo Gabrielli, Altero Aguzzi, Irene Casini, Roberto Caproni. Towards a Valorization of Corn Bioethanol Side Streams: Chemical Characterization of Post Fermentation Corn Oil and Thin Stillage. Molecules. 2020; 25 (15):3549.
Chicago/Turabian StyleGabriella Di Lena; Petra Ondrejíčková; Josè Sanchez Del Pulgar; Veronika Cyprichová; Tomáš Ježovič; Massimo Lucarini; Ginevra Lombardi Boccia; Stefano Ferrari Nicoli; Paolo Gabrielli; Altero Aguzzi; Irene Casini; Roberto Caproni. 2020. "Towards a Valorization of Corn Bioethanol Side Streams: Chemical Characterization of Post Fermentation Corn Oil and Thin Stillage." Molecules 25, no. 15: 3549.
Brassicaceae family provides several crops which are worldwide known for their interesting phytochemical profiles, especially in terms of content of glucosinolates. These secondary metabolites show several beneficial effects toward consumers’ health, and several studies have been conducted to identify cultivation factors affecting their content in crops. One of the agronomic practices which is attracting growing interest is the organic one, which consists in avoiding the use of mineral fertilizers as well as pesticides. The aim of this study is to define the metabolic profile of Brassica oleracea (var. italica) and to compare the samples grown using organic and conventional fertilization methods. The hydroalcoholic and organic extracts of the samples have been analyzed by NMR spectroscopy. Forty-seven metabolites belonging to the categories of organic acids, amino acids, carbohydrates, fatty acids, sterols, and other molecules have been identified. Thirty-seven metabolites have been quantified. Univariate and multivariate PCA analyses allowed to observe that the organic practice influenced the nitrogen transport, the carbohydrate metabolism, the glucosinolate content and the phenylpropanoid pathway in B. oleracea (var. italica).
Massimo Lucarini; Maria Enrica Di Cocco; Valeria Raguso; Flavia Milanetti; Alessandra Durazzo; Ginevra Lombardi-Boccia; Antonello Santini; Maurizio Delfini; Fabio Sciubba. NMR-Based Metabolomic Comparison of Brassica oleracea (Var. italica): Organic and Conventional Farming. Foods 2020, 9, 945 .
AMA StyleMassimo Lucarini, Maria Enrica Di Cocco, Valeria Raguso, Flavia Milanetti, Alessandra Durazzo, Ginevra Lombardi-Boccia, Antonello Santini, Maurizio Delfini, Fabio Sciubba. NMR-Based Metabolomic Comparison of Brassica oleracea (Var. italica): Organic and Conventional Farming. Foods. 2020; 9 (7):945.
Chicago/Turabian StyleMassimo Lucarini; Maria Enrica Di Cocco; Valeria Raguso; Flavia Milanetti; Alessandra Durazzo; Ginevra Lombardi-Boccia; Antonello Santini; Maurizio Delfini; Fabio Sciubba. 2020. "NMR-Based Metabolomic Comparison of Brassica oleracea (Var. italica): Organic and Conventional Farming." Foods 9, no. 7: 945.
The water-holding capacity (WHC) is among the key factors in determining the quality of meat and its value, which is strongly influenced by the content and quality of the connective tissue proteins like collagen. Therefore, the factors that influence the proteins’ stability, e.g., pH, ionic strength, and the antioxidants which are used to increase the meat shelf-life, also affect the WHC. The interaction of collagen, whose structure is strongly influenced by the interaction with water molecules, can be studied following the behavior of water diffusion by low-resolution 1H NMR experiments. The present study is addressed to study the collagen stability as a function of pH, ionic strength, and phenolic antioxidants like catechin. The experimental study demonstrated how the 1H NMR time domain (TD) experiments are able to evaluate the hydration properties of collagen, not only as a function of ionic strength and pH, but also in determining the ability of catechin to interact both on the surface of the collagen fibrils and inside the fibrillar domain.
Massimo Lucarini; Alessandra Durazzo; Fabio Sciubba; Maria Enrica Di Cocco; Raffaella Gianferri; Mosè Alise; Antonello Santini; Maurizio Delfini; Ginevra Lombardi-Boccia. Stability of the Meat Protein Type I Collagen: Influence of pH, Ionic Strength, and Phenolic Antioxidant. Foods 2020, 9, 480 .
AMA StyleMassimo Lucarini, Alessandra Durazzo, Fabio Sciubba, Maria Enrica Di Cocco, Raffaella Gianferri, Mosè Alise, Antonello Santini, Maurizio Delfini, Ginevra Lombardi-Boccia. Stability of the Meat Protein Type I Collagen: Influence of pH, Ionic Strength, and Phenolic Antioxidant. Foods. 2020; 9 (4):480.
Chicago/Turabian StyleMassimo Lucarini; Alessandra Durazzo; Fabio Sciubba; Maria Enrica Di Cocco; Raffaella Gianferri; Mosè Alise; Antonello Santini; Maurizio Delfini; Ginevra Lombardi-Boccia. 2020. "Stability of the Meat Protein Type I Collagen: Influence of pH, Ionic Strength, and Phenolic Antioxidant." Foods 9, no. 4: 480.
The primary product of the oenological sector is wine. Nonetheless, the grape processing produces large amounts of by-products and wastes, e.g., the grape seeds. In the context of a sustainable production, there is a strong push towards reutilizing these by-products and waste for making useful derivatives since they are rich of bioactive substances with high additional value. As it is true for the wine itself, bringing these by-products derivatives to the market calls for quality measures and analytical tools to assess quality itself. One of the main objectives is to collect analytical data regarding bioactive compounds using potentially green techniques. In the present work, the profile of fatty acids and the main phenolic compounds were investigated by conventional methods. The qualitative analysis of the main functional groups was carried out by Fourier Transform Infrared (FTIR) spectroscopy. Moreover, the successful use of FTIR technique in combination with chemometric data analysis is shown to be a suitable analytical tool for discriminating the grape seeds. Grape seeds of different origin have different content of bioactive substances, making this technique useful when planning to recover a certain substance with specific potential application in health area as food supplement or nutraceutical. For example, Cesanese d’Affile seeds were found to have a rather high fat content with a significant fraction of unsaturated fatty acids. On the other hand, the seeds of Nero d’Avola exhibit the highest amount of phenolic compounds.
Massimo Lucarini; Alessandra Durazzo; Johannes Kiefer; Antonello Santini; Ginevra Lombardi-Boccia; Eliana Souto; Annalisa Romani; Anja Lampe; Stefano Ferrari Nicoli; Paolo Gabrielli; Noemi Bevilacqua; Margherita Campo; Massimo Morassut; Francesca Cecchini. Grape Seeds: Chromatographic Profile of Fatty Acids and Phenolic Compounds and Qualitative Analysis by FTIR-ATR Spectroscopy. Foods 2019, 9, 10 .
AMA StyleMassimo Lucarini, Alessandra Durazzo, Johannes Kiefer, Antonello Santini, Ginevra Lombardi-Boccia, Eliana Souto, Annalisa Romani, Anja Lampe, Stefano Ferrari Nicoli, Paolo Gabrielli, Noemi Bevilacqua, Margherita Campo, Massimo Morassut, Francesca Cecchini. Grape Seeds: Chromatographic Profile of Fatty Acids and Phenolic Compounds and Qualitative Analysis by FTIR-ATR Spectroscopy. Foods. 2019; 9 (1):10.
Chicago/Turabian StyleMassimo Lucarini; Alessandra Durazzo; Johannes Kiefer; Antonello Santini; Ginevra Lombardi-Boccia; Eliana Souto; Annalisa Romani; Anja Lampe; Stefano Ferrari Nicoli; Paolo Gabrielli; Noemi Bevilacqua; Margherita Campo; Massimo Morassut; Francesca Cecchini. 2019. "Grape Seeds: Chromatographic Profile of Fatty Acids and Phenolic Compounds and Qualitative Analysis by FTIR-ATR Spectroscopy." Foods 9, no. 1: 10.
Biomass from five microalgal species, Porphyridium cruentum, Isochrysis galbana, Phaeodactylum tricornutum, Tetraselmis suecica and Nannochloropsis gaditana, produced at an industrial plant in outdoor photobioreactors, was studied with the aim to evaluate their suitability to the food and nutraceutical sectors. Microalgal biomass was analyzed for proximates, nonprotein nitrogen, energy, fatty acids, minerals, trace elements and mercury contents. Proximate analyses showed wide differences among microalgal species, in accordance with their different taxonomic position, especially as regards protein (19.6–33.2% dry mass), carbohydrate (15.9–42.2% dry mass) and lipid (5.7–31.1% dry mass) contents. All species proved to be a good source of minerals and trace elements and of polyunsaturated fatty acids (47.4–59.1% of total fatty acids) with varying profiles. N-3 fatty acids were prevalent in P. tricornutum, N. gaditana, I. galbana and T. suecica (32.6–36.4% of total fatty acids), whereas n-6 fatty acids, mainly arachidonic (C20:4) and linoleic (C18:2) acids, were prevalent in P. cruentum (43.3% of total fatty acids). N. gaditana, P. tricornutum, and P. cruentum were rich in eicosapentaenoic acid (36.0, 29.3%, and 15.9% of total fatty acids, respectively), while I. galbana was a good source of stearidonic (C18:4, 12.2% of total fatty acids) and docosahexaenoic (9.0% of total fatty acids) acids, undetectable or present at low levels in the other species. I galbana and T. suecica showed also high percentages of α-linolenic acid (C18:3, 12.2%–15.7% of total fatty acids). All microalgae were characterized by good nutrient contents and confirmed to be potentially valuable ingredients for nutritional or nutraceutical purposes.
Gabriella Di Lena; Irene Casini; Massimo Lucarini; Josè Sanchez del Pulgar; Altero Aguzzi; Roberto Caproni; Paolo Gabrielli; Ginevra Lombardi-Boccia. Chemical characterization and nutritional evaluation of microalgal biomass from large-scale production: a comparative study of five species. European Food Research and Technology 2019, 246, 323 -332.
AMA StyleGabriella Di Lena, Irene Casini, Massimo Lucarini, Josè Sanchez del Pulgar, Altero Aguzzi, Roberto Caproni, Paolo Gabrielli, Ginevra Lombardi-Boccia. Chemical characterization and nutritional evaluation of microalgal biomass from large-scale production: a comparative study of five species. European Food Research and Technology. 2019; 246 (2):323-332.
Chicago/Turabian StyleGabriella Di Lena; Irene Casini; Massimo Lucarini; Josè Sanchez del Pulgar; Altero Aguzzi; Roberto Caproni; Paolo Gabrielli; Ginevra Lombardi-Boccia. 2019. "Chemical characterization and nutritional evaluation of microalgal biomass from large-scale production: a comparative study of five species." European Food Research and Technology 246, no. 2: 323-332.
This study provides data on phytosterols (campesterol, stigmasterol, β-sitosterol, Δ5-avenasterol) content in raw Bronte’s pistachios, four industrially processed pistachio products and roasted pistachios. The study also contributes to greater insight into the effect of processing on the formation of β-sitosterol oxidation products. The total sterol content in raw Bronte’s pistachio (279 mg/100 g oil) was higher than in processed pistachios where it varied with processing. β-sitosterol was the dominant sterol in all the samples studied. The total β-sitosterol oxides content ranged from 4.40 µg/g oil found in the raw sample up to 6.30 µg/g oil detected in the roasted samples at 150°. The most abundant β-sitosterol oxide was the 6-keto-sitostanol. The reported phytosterol oxides profile let us hypothesize that their synthesis is initiated via the epoxide pathway. Therefore, 6-keto-sitostanol could be used as a molecular marker of thermal stress in pistachio products.
Lucarini Massimo; D’Evoli Laura; Lombardi-Boccia Ginevra. Phytosterols and phytosterol oxides in Bronte’s Pistachio (Pistacia vera L.) and in processed pistachio products. European Food Research and Technology 2019, 246, 307 -314.
AMA StyleLucarini Massimo, D’Evoli Laura, Lombardi-Boccia Ginevra. Phytosterols and phytosterol oxides in Bronte’s Pistachio (Pistacia vera L.) and in processed pistachio products. European Food Research and Technology. 2019; 246 (2):307-314.
Chicago/Turabian StyleLucarini Massimo; D’Evoli Laura; Lombardi-Boccia Ginevra. 2019. "Phytosterols and phytosterol oxides in Bronte’s Pistachio (Pistacia vera L.) and in processed pistachio products." European Food Research and Technology 246, no. 2: 307-314.
The study focuses on the understanding, at molecular level, the mechanism of interaction between protein and flavonoids. Collagen and catechin interactions were investigated by NMR in solution and solid state. The effect of catechin on the stability of collagen to oxidation was also explored. Collagen was treated with two concentrations of catechin solutions. Oxidation was carried out by incubation of collagen solution with three oxidation systems: Fe(II)/H2O2, Cu(II)/H2O2, and NaOCl/H2O2. The effects of oxidation systems were evaluated by high resolution 1 D and 2 D proton spectroscopy and solid state NMR (13C CP MAS) experiments. Interactions between collagen and catechin preferentially occur between catechin B ring and the amino acids Pro and Hyp of collagen. Results showed that both iron and copper oxidation systems were able to interact with collagen by site specific attack. Moreover, catechin protects collagen proline from oxidation by metal/H2O2 systems, preventing copper and iron approach to collagene molecule;this behaviour was more evident for the copper/H2O2 system.
Massimo Lucarini; Fabio Sciubba; Donatella Capitani; Maria Enrica Di Cocco; Laura D’Evoli; Alessandra Durazzo; Maurizio Delfini; Ginevra Lombardi Boccia. Role of catechin on collagen type I stability upon oxidation: a NMR approach. Natural Product Research 2019, 34, 53 -62.
AMA StyleMassimo Lucarini, Fabio Sciubba, Donatella Capitani, Maria Enrica Di Cocco, Laura D’Evoli, Alessandra Durazzo, Maurizio Delfini, Ginevra Lombardi Boccia. Role of catechin on collagen type I stability upon oxidation: a NMR approach. Natural Product Research. 2019; 34 (1):53-62.
Chicago/Turabian StyleMassimo Lucarini; Fabio Sciubba; Donatella Capitani; Maria Enrica Di Cocco; Laura D’Evoli; Alessandra Durazzo; Maurizio Delfini; Ginevra Lombardi Boccia. 2019. "Role of catechin on collagen type I stability upon oxidation: a NMR approach." Natural Product Research 34, no. 1: 53-62.
Food and agricultural waste represents a growing problem with negative effects on the economy, environment, and human health. Winemaking produces byproducts with high added value, which can be used for new productions in several application fields. From the perspective of biorefinery and circular economy, grape seeds could be exploited by extracting bioactive compounds with high added value before using biomass for energy purposes. The markets concerned are, in addition to the food, cosmetics, and pharmaceuticals sectors, which use bioactive compounds, the sector of biopolymeric materials and of energy for the production of biohydrogen and biomethane. Generally, bioactive components should be investigated through an integrated and multidisciplinary study approach based on emerging analytical techniques; in this context, attention is addressed towards green and sustainable procedures; an update of extraction techniques, innovative technologies, and chemometrics are described. Nowadays, processes so far tested on a pilot scale for grape waste are developed to enhance the extraction yields. Here, a picture of the Italian experience applied to the byproducts of the wine industry is given.
Massimo Lucarini; Alessandra Durazzo; Annalisa Romani; Margherita Campo; Ginevra Lombardi-Boccia; Francesca Cecchini. Bio-Based Compounds from Grape Seeds: A Biorefinery Approach. Molecules 2018, 23, 1888 .
AMA StyleMassimo Lucarini, Alessandra Durazzo, Annalisa Romani, Margherita Campo, Ginevra Lombardi-Boccia, Francesca Cecchini. Bio-Based Compounds from Grape Seeds: A Biorefinery Approach. Molecules. 2018; 23 (8):1888.
Chicago/Turabian StyleMassimo Lucarini; Alessandra Durazzo; Annalisa Romani; Margherita Campo; Ginevra Lombardi-Boccia; Francesca Cecchini. 2018. "Bio-Based Compounds from Grape Seeds: A Biorefinery Approach." Molecules 23, no. 8: 1888.