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Tofu, one of the most important products made from soymilk, is obtained through a coagulation process performed with various coagulants (acids, salts and, enzymes). In this study, innovative tofu samples were produced using the grape pomace (GP) powders of different varieties (Barbera, Chardonnay, Moscato, and Pinot Noir) with different origins (fermented and distilled) at two concentration levels (2.5% and 5% w/v) as coagulants, and comparisons with traditional tofu were made. Physicochemical characteristics, phenolic contents, radical scavenging activity levels, textural properties, and consumer acceptability were evaluated. The moisture, protein content, and pH levels of GP tofu samples were slightly lower than those of traditional tofu. Regarding textural parameters, except for hardness, all other parameters were significantly lower in GP tofu samples, with differences due to GP concentration. The colours of GP tofu varied from amber-yellow to violet according to the GP origin. The blue-violet colours were observed predominantly in tofu samples obtained with Barbera and Pinot Noir GPs, while the other GP tofu samples showed amber-yellow colours. The concentrations of polyphenols were 2–10 times higher than in traditional tofu, while the radical scavenging activity levels were 9–80 times higher. The GP tofu samples were favoured by consumers, with small differences among the GP varieties.
Giuseppe Zeppa; Martina Tedesco; Marta Bertolino; Betül Çilek Tatar. Grape Pomace as a New Coagulant for Tofu Production: Physicochemical and Sensory Effects. Foods 2021, 10, 1857 .
AMA StyleGiuseppe Zeppa, Martina Tedesco, Marta Bertolino, Betül Çilek Tatar. Grape Pomace as a New Coagulant for Tofu Production: Physicochemical and Sensory Effects. Foods. 2021; 10 (8):1857.
Chicago/Turabian StyleGiuseppe Zeppa; Martina Tedesco; Marta Bertolino; Betül Çilek Tatar. 2021. "Grape Pomace as a New Coagulant for Tofu Production: Physicochemical and Sensory Effects." Foods 10, no. 8: 1857.
The cocoa bean shell (CBS) is one of the main cocoa byproducts with a prospective to be used as a functional food ingredient due to its nutritional and sensory properties. This study aims to define the chemical fingerprint of CBSs obtained from cocoa beans of diverse cultivars and collected in different geographical areas of Venezuela assessed using high-performance liquid chromatography coupled to photodiodes array and mass spectrometry (HPLC-PDA-MS/MS) and spectrophotometric assays combined with multivariate analysis for classification purposes. The study provides a comprehensive fingerprint and quantitative data for 39 compounds, including methylxanthines and several polyphenols, such as flavan-3-ols, procyanidins, and N-phenylpropenoyl amino acids. Several key cocoa markers, such as theobromine, epicatechin, quercetin-3-O-glucoside, procyanidin_A pentoside_3, and N-coumaroyl-l-aspartate_2, were found suitable for the classification of CBS according to their cultivar and origin. Despite the screening methods required a previous purification of the sample, both methodologies appear to be suitable for the classification of CBS with a high correlation between datasets. Finally, preliminary findings on the identification of potential contributors for the radical scavenging activity of CBS were also accomplished to support the valorization of this byproduct as a bioactive ingredient in the production of functional foods.
Letricia Barbosa-Pereira; Simona Belviso; Ilario Ferrocino; Olga Rojo-Poveda; Giuseppe Zeppa. Characterization and Classification of Cocoa Bean Shells from Different Regions of Venezuela Using HPLC-PDA-MS/MS and Spectrophotometric Techniques Coupled to Chemometric Analysis. Foods 2021, 10, 1791 .
AMA StyleLetricia Barbosa-Pereira, Simona Belviso, Ilario Ferrocino, Olga Rojo-Poveda, Giuseppe Zeppa. Characterization and Classification of Cocoa Bean Shells from Different Regions of Venezuela Using HPLC-PDA-MS/MS and Spectrophotometric Techniques Coupled to Chemometric Analysis. Foods. 2021; 10 (8):1791.
Chicago/Turabian StyleLetricia Barbosa-Pereira; Simona Belviso; Ilario Ferrocino; Olga Rojo-Poveda; Giuseppe Zeppa. 2021. "Characterization and Classification of Cocoa Bean Shells from Different Regions of Venezuela Using HPLC-PDA-MS/MS and Spectrophotometric Techniques Coupled to Chemometric Analysis." Foods 10, no. 8: 1791.
Background: Cocoa bean shell (CBS), a main byproduct of cocoa processing, represents a source of components such as polyphenols and methylxanthines, which have been associated with a reduced risk of several diseases. Therefore, CBS has potential application as a food ingredient. Intestinal mucosa is exposed to immune and inflammatory responses triggered by dietary agents, such as oxysterols, which derive from cholesterol oxidation and are pro-oxidant compounds able to affect intestinal function. We aimed at investigating the capability of the Forastero cultivar CBS, added or not added to ice cream, to protect against the intestinal barrier damage induced by a dietary oxysterol mixture. Methods: Composition and antioxidant capacity of in vitro digested CBS and CBS-enriched ice cream were analyzed by high-performance liquid chromatography and 1,1-diphenyl-2-picryl-hydrazyl radical-scavenging assay, respectively. CaCo-2 cells differentiated into enterocyte-like monolayer were incubated with 60 µM oxysterol mixture in the presence of CBS formulations. Results: The oxysterol mixture induced tight junction impairment, interleukin-8 and monocyte chemoattractant protein-1 cell release, and oxidative stress-related nuclear factor erythroid 2 p45-related factor 2 response Nrf2. Both CBSs protected cells from these adverse effects, probably thanks to their high phenolic content. CBS-enriched ice cream showed the highest antioxidant capacity. Theobromine, which is in high concentrations of CBS, was also tested. Although theobromine exerted no effect on Nrf2 expression, its anti-inflammatory cooperating activity in CBS effect cannot be excluded. Conclusions: Our findings suggest that CBS-enriched ice cream may be effective in the prevention of gut integrity damage associated with oxidative/inflammatory reactions.
Daniela Rossin; Letricia Barbosa-Pereira; Noemi Iaia; Barbara Sottero; Alice Danzero; Giuseppe Poli; Giuseppe Zeppa; Fiorella Biasi. Protective Effect of Cocoa Bean Shell against Intestinal Damage: An Example of Byproduct Valorization. Antioxidants 2021, 10, 280 .
AMA StyleDaniela Rossin, Letricia Barbosa-Pereira, Noemi Iaia, Barbara Sottero, Alice Danzero, Giuseppe Poli, Giuseppe Zeppa, Fiorella Biasi. Protective Effect of Cocoa Bean Shell against Intestinal Damage: An Example of Byproduct Valorization. Antioxidants. 2021; 10 (2):280.
Chicago/Turabian StyleDaniela Rossin; Letricia Barbosa-Pereira; Noemi Iaia; Barbara Sottero; Alice Danzero; Giuseppe Poli; Giuseppe Zeppa; Fiorella Biasi. 2021. "Protective Effect of Cocoa Bean Shell against Intestinal Damage: An Example of Byproduct Valorization." Antioxidants 10, no. 2: 280.
The cocoa bean shell (CBS), a by-product of the cocoa industry, has been reported to be rich in fiber and polyphenols, which could contribute to reducing the metabolism of sugars and glucose adsorption. The production of CBS-based biscuits in which sucrose is replaced with tagatose (a low-glycemic sugar with prebiotic properties), benefiting diabetic consumers, is proposed. Six prototype biscuits were produced using sucrose, tagatose, and CBS powder at 0%, 10%, and 20% as a wheat flour replacement. Biscuits were studied in terms of fiber content, and those with 10% and 20% CBS showed to contain 5.66% and 8.70–8.71% of total dietary fiber, respectively. Moreover, the physicochemical and structural properties of the biscuits were studied to evaluate their differences due to the use of sucrose and tagatose combined with CBS. Significant effects mainly caused by the reducing nature and lower solubility of tagatose with respect to sugar, and the water retention capacities of CBS were observed. Finally, the biscuits were evaluated by performing a consumer acceptance evaluation, and their perceptible sensorial differences were studied by performing a Napping® sensory characterization. CBS-based biscuits represent an interesting possibility for cocoa by-product revalorization, although an optimized recipe is recommended, especially when employing tagatose.
Olga Rojo-Poveda; Letricia Barbosa-Pereira; David Orden; Caroline Stévigny; Giuseppe Zeppa; Marta Bertolino. Physical Properties and Consumer Evaluation of Cocoa Bean Shell-Functionalized Biscuits Adapted for Diabetic Consumers by the Replacement of Sucrose with Tagatose. Foods 2020, 9, 814 .
AMA StyleOlga Rojo-Poveda, Letricia Barbosa-Pereira, David Orden, Caroline Stévigny, Giuseppe Zeppa, Marta Bertolino. Physical Properties and Consumer Evaluation of Cocoa Bean Shell-Functionalized Biscuits Adapted for Diabetic Consumers by the Replacement of Sucrose with Tagatose. Foods. 2020; 9 (6):814.
Chicago/Turabian StyleOlga Rojo-Poveda; Letricia Barbosa-Pereira; David Orden; Caroline Stévigny; Giuseppe Zeppa; Marta Bertolino. 2020. "Physical Properties and Consumer Evaluation of Cocoa Bean Shell-Functionalized Biscuits Adapted for Diabetic Consumers by the Replacement of Sucrose with Tagatose." Foods 9, no. 6: 814.
The cocoa bean shell (CBS), a cocoa by-product, contains a significant number of bioactive compounds with functional properties, such as polyphenols and methylxanthines, and is used as an ingredient in beverages and foods. In this work, the bioaccessibility of polyphenols and methylxanthines after In Vitro digestion was evaluated in new flavoured beverages for at-home consumption (capsules and tea bags). In addition, the polyphenolic composition, functional properties (antiradical and α-glucosidase inhibition capacities) and consumer acceptability of these beverages were evaluated. In both capsule and tea bag beverages, the bioaccessibility of methylxanthines was 100% while that of total polyphenols exceeded 50%. The main polyphenols determined using reverse-phase liquid chromatography were type B procyanidins and epicatechin. The antiradical activity in capsule and tea bag beverages was 1.75 and 1.88 mM of Trolox equivalents, respectively, of which 59.50% and 57.09% were recovered after simulated digestion. The percentage of α-glucosidase inhibition before In Vitro digestion (51.64% and 53.82% for capsules and tea bags, respectively) was comparable to that of acarbose at 0.5 mM. All the beverages obtained a high consumer acceptability. Therefore, these results highlight that CBSs can be used as a valid source of bioactive compounds in the preparation of beverages with homemade techniques.
Carolina Cantele; Olga Rojo-Poveda; Marta Bertolino; Daniela Ghirardello; Vladimiro Cardenia; Letricia Barbosa-Pereira; Giuseppe Zeppa. In Vitro Bioaccessibility and Functional Properties of Phenolic Compounds from Enriched Beverages Based on Cocoa Bean Shell. Foods 2020, 9, 715 .
AMA StyleCarolina Cantele, Olga Rojo-Poveda, Marta Bertolino, Daniela Ghirardello, Vladimiro Cardenia, Letricia Barbosa-Pereira, Giuseppe Zeppa. In Vitro Bioaccessibility and Functional Properties of Phenolic Compounds from Enriched Beverages Based on Cocoa Bean Shell. Foods. 2020; 9 (6):715.
Chicago/Turabian StyleCarolina Cantele; Olga Rojo-Poveda; Marta Bertolino; Daniela Ghirardello; Vladimiro Cardenia; Letricia Barbosa-Pereira; Giuseppe Zeppa. 2020. "In Vitro Bioaccessibility and Functional Properties of Phenolic Compounds from Enriched Beverages Based on Cocoa Bean Shell." Foods 9, no. 6: 715.
Phoenix canariensis Hort. Ex Chabaud, also known as the Canary Island palm or ornamental palm, is an endemic species of the Canary Islands and has been widely propagated globally. It has become one of the most important and appreciated ornamental plants, especially in the Mediterranean climate. The fruits are edible but used only for feed as they are bitter. Despite its diffusion, not much data on the composition of these fruits and their application as food are available. The aim of this study was to define the chemical characteristics, especially those of the polyphenolic constituents, of red and yellow varieties of Canary palm dates, and to evaluate their use alone or in different mixes in biscuit production. The yellow variety had higher quantities of fiber (36.88% DW (Dry Weight)) and polyphenolic compounds, while the red variety had a high content of sugars, mainly glucose (22.8% DW). Epicatechin is the most important polyphenol of dates (562 μg/g DW). The use of date palm powder on biscuit production resulted in an increase in hardness, polyphenol and fiber content, and antioxidant activity. Sensory analysis showed that the biscuits obtained with a 25/75 mix of red/yellow date powder had the most overall liking.
Mohamed Turki; Letricia Barbosa-Pereira; Marta Bertolino; Ismahen Essaidi; Daniela Ghirardello; Luisa Torri; Nabiha Bouzouita; Giuseppe Zeppa. Physico-Chemical Characterization of Tunisian Canary Palm (Phoenix canariensis Hort. Ex Chabaud) Dates and Evaluation of Their Addition in Biscuits. Foods 2020, 9, 1 .
AMA StyleMohamed Turki, Letricia Barbosa-Pereira, Marta Bertolino, Ismahen Essaidi, Daniela Ghirardello, Luisa Torri, Nabiha Bouzouita, Giuseppe Zeppa. Physico-Chemical Characterization of Tunisian Canary Palm (Phoenix canariensis Hort. Ex Chabaud) Dates and Evaluation of Their Addition in Biscuits. Foods. 2020; 9 (6):1.
Chicago/Turabian StyleMohamed Turki; Letricia Barbosa-Pereira; Marta Bertolino; Ismahen Essaidi; Daniela Ghirardello; Luisa Torri; Nabiha Bouzouita; Giuseppe Zeppa. 2020. "Physico-Chemical Characterization of Tunisian Canary Palm (Phoenix canariensis Hort. Ex Chabaud) Dates and Evaluation of Their Addition in Biscuits." Foods 9, no. 6: 1.
Cocoa bean shells (CBS) are one of the main by-products from the transformation of cocoa beans, representing 10%‒17% of the total cocoa bean weight. Hence, their disposal could lead to environmental and economic issues. As CBS could be a source of nutrients and interesting compounds, such as fiber (around 50% w/w), cocoa volatile compounds, proteins, minerals, vitamins, and a large spectrum of polyphenols, CBS may be a valuable ingredient/additive for innovative and functional foods. In fact, the valorization of food by-products within the frame of a circular economy is becoming crucial due to economic and environmental reasons. The aim of this review is to look over the chemical and nutritional composition of CBS and to revise the several uses that have been proposed in order to valorize this by-product for food, livestock feed, or industrial usages, but also for different medical applications. A special focus will be directed to studies that have reported the biofunctional potential of CBS for human health, such as antibacterial, antiviral, anticarcinogenic, antidiabetic, or neuroprotective activities, benefits for the cardiovascular system, or an anti-inflammatory capacity.
Olga Rojo-Poveda; Letricia Barbosa-Pereira; Giuseppe Zeppa; Caroline Stévigny. Cocoa Bean Shell—A By-Product with Nutritional Properties and Biofunctional Potential. Nutrients 2020, 12, 1123 .
AMA StyleOlga Rojo-Poveda, Letricia Barbosa-Pereira, Giuseppe Zeppa, Caroline Stévigny. Cocoa Bean Shell—A By-Product with Nutritional Properties and Biofunctional Potential. Nutrients. 2020; 12 (4):1123.
Chicago/Turabian StyleOlga Rojo-Poveda; Letricia Barbosa-Pereira; Giuseppe Zeppa; Caroline Stévigny. 2020. "Cocoa Bean Shell—A By-Product with Nutritional Properties and Biofunctional Potential." Nutrients 12, no. 4: 1123.
Ultrasound-assisted extraction (UAE) was applied as a pretreatment technique to improve the recovery of polyphenols from the almond hulls of four Tunisian and three Italian almond varieties, followed by the characterization with HPLC-DAD. The operating parameters (solid/liquid ratio, extraction time, and ethanol concentrations) were optimized using a Response Surface Methodology. A polynomial equation was calculated to describe the relationship between the operating parameters and dependent variables as total polyphenolic content (TPC) and antioxidant activity (RSA). A desirability function approach was used to determine the optimum conditions for operating parameters: a solid:solvent ratio of 2 g/100 mL, an extraction time of 13 min, and an ethanol concentration of 51.2%. Among the almond varieties, Pizzuta and Fakhfekh showed the highest polyphenol content and antioxidant activity. HPLC-DAD analysis of almond hull extracts confirmed that chlorogenic acid, catechin, and protocatechuic acid were the most important polyphenols in almond hull. The results highlighted that UAE could be an effective technique for the recovery of phenolic compounds from almond hull, thereby making this byproduct a promising source of compounds with potential applications in food and healthcare sectors.
Maher Kahlaoui; Stefania Borotto Dalla Vecchia; Francesco Giovine; Hayet Ben Haj Kbaier; Nabiha Bouzouita; Letricia Barbosa Pereira; Giuseppe Zeppa. Characterization of Polyphenolic Compounds Extracted from Different Varieties of Almond Hulls (Prunus dulcis L.). Antioxidants 2019, 8, 647 .
AMA StyleMaher Kahlaoui, Stefania Borotto Dalla Vecchia, Francesco Giovine, Hayet Ben Haj Kbaier, Nabiha Bouzouita, Letricia Barbosa Pereira, Giuseppe Zeppa. Characterization of Polyphenolic Compounds Extracted from Different Varieties of Almond Hulls (Prunus dulcis L.). Antioxidants. 2019; 8 (12):647.
Chicago/Turabian StyleMaher Kahlaoui; Stefania Borotto Dalla Vecchia; Francesco Giovine; Hayet Ben Haj Kbaier; Nabiha Bouzouita; Letricia Barbosa Pereira; Giuseppe Zeppa. 2019. "Characterization of Polyphenolic Compounds Extracted from Different Varieties of Almond Hulls (Prunus dulcis L.)." Antioxidants 8, no. 12: 647.
Background: Exaggerated Toll-like receptor (TLR)-mediated immune and inflammatory responses play a role in inflammatory bowel diseases. This report deals with the ability of a mixture of oxysterols widely present in cholesterol-rich foods to induce in vitro intestinal inflammation through TLR up-regulation. The anti-inflammatory action of four cocoa bean shell (CBS) extracts with different polyphenol content, was tested. Methods: Differentiated intestinal CaCo-2 cells were treated with a dietary oxysterol mixture (Oxy-mix) (60 µM). The expression and activation of TLR2 and TLR4, as well as the production of their downstream signaling effectors IL-8, IFNβ and TNFα were analyzed in the presence or absence of TLR antibodies. Honduras CBS extracts were characterized for their polyphenol contents; their anti-inflammatory action was analyzed in CaCo-2 cells treated with Oxy-mix. Results: Oxysterol-dependent TLR-2 and TLR4 over-expression and activation together with cytokine induction were abolished by blocking TLRs with specific antibodies. Polyphenol-rich CBS extracts consisting of high quantities of (−)-epicatechin and tannins also prevented TLR induction. Conclusions: TLR2 and TLR4 mainly contribute to inducing oxysterol-dependent intestinal inflammation. The fractionation method of CBS allowed the recovery of fractions rich in (−)-epicatechin and tannins able to counteract oxysterol-induced inflammation, thus highlighting the beneficial biological potential of specific CBS extracts.
Daniela Rossin; Letricia Barbosa-Pereira; Noemi Iaia; Gabriella Testa; Barbara Sottero; Giuseppe Poli; Giuseppe Zeppa; Fiorella Biasi. A Dietary Mixture of Oxysterols Induces In Vitro Intestinal Inflammation through TLR2/4 Activation: The Protective Effect of Cocoa Bean Shells. Antioxidants 2019, 8, 151 .
AMA StyleDaniela Rossin, Letricia Barbosa-Pereira, Noemi Iaia, Gabriella Testa, Barbara Sottero, Giuseppe Poli, Giuseppe Zeppa, Fiorella Biasi. A Dietary Mixture of Oxysterols Induces In Vitro Intestinal Inflammation through TLR2/4 Activation: The Protective Effect of Cocoa Bean Shells. Antioxidants. 2019; 8 (6):151.
Chicago/Turabian StyleDaniela Rossin; Letricia Barbosa-Pereira; Noemi Iaia; Gabriella Testa; Barbara Sottero; Giuseppe Poli; Giuseppe Zeppa; Fiorella Biasi. 2019. "A Dietary Mixture of Oxysterols Induces In Vitro Intestinal Inflammation through TLR2/4 Activation: The Protective Effect of Cocoa Bean Shells." Antioxidants 8, no. 6: 151.
The cocoa bean shell (CBS) is a main by-product of cocoa processing, with great potential to be used as an ingredient for functional foods because of its nutritional and flavour properties. This study aimed to characterise and classify CBSs obtained from cocoa beans of diverse cultivars and collected in different geographical origins through their volatile profile assessed using headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME/GCqMS) and E-nose combined with principal component analysis (PCA). The study provides, for the first time in a representative set of samples, a comprehensive fingerprint and semi-quantitative data for >100 volatile organic compounds (VOCs), such as aldehydes, ketones, pyrazines, alcohols, and acids. Through PCA, a clear separation of the Criollo cultivar from the other cultivars was achieved with both GC-qMS and E-nose analytical techniques because of the high content of key-aroma VOCs. Several biomarkers identified by GC-qMS, such as 2-hepanol, 2-methylpropanoic acid, and 2,3,5-trimethylpyrazine, recognized as key-aroma compounds for cocoa beans, were found suitable for the classification of CBSs according to their quality and origin. GC-qMS and E-nose appeared to be suitable analytical approaches to classify CBSs, with a high correlation between both analytical techniques. The volatile fingerprint and classification of CBSs could allow for the selection of samples with a specific flavour profile according to the food application and, therefore, constitute an interesting approach to valorise this by-product as a food ingredient.
Letricia Barbosa-Pereira; Olga Rojo-Poveda; Ilario Ferrocino; Manuela Giordano; Giuseppe Zeppa. Assessment of volatile fingerprint by HS-SPME/GC-qMS and E-nose for the classification of cocoa bean shells using chemometrics. Food Research International 2019, 123, 684 -696.
AMA StyleLetricia Barbosa-Pereira, Olga Rojo-Poveda, Ilario Ferrocino, Manuela Giordano, Giuseppe Zeppa. Assessment of volatile fingerprint by HS-SPME/GC-qMS and E-nose for the classification of cocoa bean shells using chemometrics. Food Research International. 2019; 123 ():684-696.
Chicago/Turabian StyleLetricia Barbosa-Pereira; Olga Rojo-Poveda; Ilario Ferrocino; Manuela Giordano; Giuseppe Zeppa. 2019. "Assessment of volatile fingerprint by HS-SPME/GC-qMS and E-nose for the classification of cocoa bean shells using chemometrics." Food Research International 123, no. : 684-696.
One of the main by-products in cocoa industry is the cocoa bean shell (CBS), which represents approximately 12-20% of the bean. This product has been suggested as a food ingredient because of its aroma and high dietary fiber and polyphenol contents. The purpose of this work was to evaluate the effects of the CBS particle size and extraction methods on the chemical composition and consumer acceptance of a functional beverage, in order to find the best combination of technological parameters and health benefits. Five particle sizes of CBS powder and six home techniques were used for beverage preparation. The influence of these factors on the physico-chemical characteristics, methylxanthine and polyphenolic contents, antioxidant and antidiabetic properties, and consumer acceptance was evaluated. Total phenolic content values up to 1803.83 mg GAE/L were obtained for the beverages. Phenolic compounds and methylxanthines were identified and quantified by HPLC-PDA. These compounds may be related to the high antioxidant capacity (up to 7.29 mmol TE/L) and antidiabetic properties (up to 52.0% of α-glucosidase inhibition) observed. Furthermore, the consumer acceptance results indicated that CBS may represent an interesting ingredient for new functional beverages with potential health benefits, reducing the environmental and economic impact of by-product disposal.
Olga Rojo-Poveda; Letricia Barbosa-Pereira; Lívia Mateus-Reguengo; Marta Bertolino; Caroline Stévigny; Giuseppe Zeppa; Rojo- Poveda; Barbosa- Pereira; Mateus- Reguengo; And Giuseppe Zeppa. Effects of Particle Size and Extraction Methods on Cocoa Bean Shell Functional Beverage. Nutrients 2019, 11, 867 .
AMA StyleOlga Rojo-Poveda, Letricia Barbosa-Pereira, Lívia Mateus-Reguengo, Marta Bertolino, Caroline Stévigny, Giuseppe Zeppa, Rojo- Poveda, Barbosa- Pereira, Mateus- Reguengo, And Giuseppe Zeppa. Effects of Particle Size and Extraction Methods on Cocoa Bean Shell Functional Beverage. Nutrients. 2019; 11 (4):867.
Chicago/Turabian StyleOlga Rojo-Poveda; Letricia Barbosa-Pereira; Lívia Mateus-Reguengo; Marta Bertolino; Caroline Stévigny; Giuseppe Zeppa; Rojo- Poveda; Barbosa- Pereira; Mateus- Reguengo; And Giuseppe Zeppa. 2019. "Effects of Particle Size and Extraction Methods on Cocoa Bean Shell Functional Beverage." Nutrients 11, no. 4: 867.
Aflatoxins are a group of secondary metabolites produced by members of Aspergillus Section Flavi that are dangerous to humans and animals. Nuts can be potentially contaminated with aflatoxins, often over the legal threshold. Food processes, including roasting, may have different effects on mycotoxins, and high temperatures have proven to be very effective in the reduction of mycotoxins. In this work, two different roasting methods—traditional static hot air roasting and infra-red rays roasting—were applied and compared for the detoxification of hazelnuts from Italy and Turkey. At the temperature of 140 °C for 40 min of exposure, detoxification was effective for both roasting techniques. Residual aflatoxins after infra-red rays treatments were lower compared to static hot air roasting. On Italian hazelnuts, residual aflatoxins were lower than 5%, while for Turkish hazelnuts they were lower than 15% after 40 min of exposure to an infra-red rays roaster. After roasting, the perisperm was detached from the nuts and analyzed for aflatoxin contents. Residual aflatoxins in the perisperm ranged from 80% up to 100%. After roasting, the lipid profile and the nutritional quality of hazelnuts were not affected. Fatty acid methyl esters analyses showed a similar composition for Italian and Turkish hazelnuts.
Ilenia Siciliano; Barbara Dal Bello; Giuseppe Zeppa; Davide Spadaro; Maria Lodovica Gullino. Static Hot Air and Infrared Rays Roasting are Efficient Methods for Aflatoxin Decontamination on Hazelnuts. Toxins 2017, 9, 72 .
AMA StyleIlenia Siciliano, Barbara Dal Bello, Giuseppe Zeppa, Davide Spadaro, Maria Lodovica Gullino. Static Hot Air and Infrared Rays Roasting are Efficient Methods for Aflatoxin Decontamination on Hazelnuts. Toxins. 2017; 9 (2):72.
Chicago/Turabian StyleIlenia Siciliano; Barbara Dal Bello; Giuseppe Zeppa; Davide Spadaro; Maria Lodovica Gullino. 2017. "Static Hot Air and Infrared Rays Roasting are Efficient Methods for Aflatoxin Decontamination on Hazelnuts." Toxins 9, no. 2: 72.
Roasted hazelnuts can be consumed as whole nuts, or as an ingredient in the confectionary and bakery industries and are highly appreciated for their typical taste, aroma and crunchy texture. In this work, two hazelnut types (TGT, Ordu) from two harvests were roasted using two different systems (hot air, infrared) at different time/temperature combinations, and the evolution of oxidative stability, the total phenolic content (TPC), the antioxidant capacity, the mechanical and acoustic properties and the sensory perception were determined during storage. The results showed that the oxidative stability was increased by roasting hazelnuts at 120°C for 40min with hot air system. Similar overall trends were not found for the TPC, the antioxidant capacity and the mechanical-acoustic properties. However, for the maintenance of high antioxidant activity, a storage time of 6months at 4°C is recommended. The two roasting systems gave hazelnuts with significant sensory differences only at high roasting temperature.
Simona Belviso; Barbara Dal Bello; Simone Giacosa; Marta Bertolino; Daniela Ghirardello; Manuela Giordano; Luca Rolle; Vincenzo Gerbi; Giuseppe Zeppa. Chemical, mechanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L.) during nine months of storage. Food Chemistry 2017, 217, 398 -408.
AMA StyleSimona Belviso, Barbara Dal Bello, Simone Giacosa, Marta Bertolino, Daniela Ghirardello, Manuela Giordano, Luca Rolle, Vincenzo Gerbi, Giuseppe Zeppa. Chemical, mechanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L.) during nine months of storage. Food Chemistry. 2017; 217 ():398-408.
Chicago/Turabian StyleSimona Belviso; Barbara Dal Bello; Simone Giacosa; Marta Bertolino; Daniela Ghirardello; Manuela Giordano; Luca Rolle; Vincenzo Gerbi; Giuseppe Zeppa. 2017. "Chemical, mechanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L.) during nine months of storage." Food Chemistry 217, no. : 398-408.
In this paper, a Fourier Transform Raman spectroscopy method, to authenticate the provenience of wine, for food traceability applications was developed. In particular, due to the specific chemical fingerprint of the Raman spectrum, it was possible to discriminate different wines produced in the Piedmont area (North West Italy) in accordance with i) grape varieties, ii) production area and iii) ageing time. In order to create a consistent training set, more than 300 samples from tens of different producers were analyzed, and a chemometric treatment of raw spectra was applied. A discriminant analysis method was employed in the classification procedures, providing a classification capability (percentage of correct answers) of 90% for validation of grape analysis and geographical area provenance, and a classification capability of 84% for ageing time classification. The present methodology was applied successfully to raw materials without any preliminary treatment of the sample, providing a response in a very short time.
Luisa Mandrile; Giuseppe Zeppa; Andrea Mario Giovannozzi; Andrea Mario Rossi. Controlling protected designation of origin of wine by Raman spectroscopy. Food Chemistry 2016, 211, 260 -267.
AMA StyleLuisa Mandrile, Giuseppe Zeppa, Andrea Mario Giovannozzi, Andrea Mario Rossi. Controlling protected designation of origin of wine by Raman spectroscopy. Food Chemistry. 2016; 211 ():260-267.
Chicago/Turabian StyleLuisa Mandrile; Giuseppe Zeppa; Andrea Mario Giovannozzi; Andrea Mario Rossi. 2016. "Controlling protected designation of origin of wine by Raman spectroscopy." Food Chemistry 211, no. : 260-267.
The aim of this work was to compare different texture test conditions for the evaluation of instrumental mechanical and acoustic properties of raw and roasted hazelnut (Corylus avellana L.) kernels cv. Tonda Gentile Trilobata (TGT). A comparison of compression and shear tests, test speed (0.2, 1.0, 10.0 mm/s), and analyzed axis (x, y, z) combinations was performed. Joint mechanical and acoustic emission acquisitions were used for the first time on hazelnut kernels. The compression test method using 1.0 mm/s speed and analyzed on the x-axis showed the lowest variability of the results. These conditions were then used to evaluate raw kernels during 12 months of storage, conducted in-shell (at ambient temperature) and shelled (refrigerated, vacuum, frozen, with nitrogen modified atmosphere). The main differences among storage conditions were evidenced in rupture force, rupture slope and acoustic maximum peak parameters.
Simone Giacosa; Simona Belviso; Marta Bertolino; Barbara Dal Bello; Vincenzo Gerbi; Daniela Ghirardello; Manuela Giordano; Giuseppe Zeppa; Luca Rolle. Hazelnut kernels (Corylus avellana L.) mechanical and acoustic properties determination: Comparison of test speed, compression or shear axis, roasting, and storage condition effect. Journal of Food Engineering 2016, 173, 59 -68.
AMA StyleSimone Giacosa, Simona Belviso, Marta Bertolino, Barbara Dal Bello, Vincenzo Gerbi, Daniela Ghirardello, Manuela Giordano, Giuseppe Zeppa, Luca Rolle. Hazelnut kernels (Corylus avellana L.) mechanical and acoustic properties determination: Comparison of test speed, compression or shear axis, roasting, and storage condition effect. Journal of Food Engineering. 2016; 173 ():59-68.
Chicago/Turabian StyleSimone Giacosa; Simona Belviso; Marta Bertolino; Barbara Dal Bello; Vincenzo Gerbi; Daniela Ghirardello; Manuela Giordano; Giuseppe Zeppa; Luca Rolle. 2016. "Hazelnut kernels (Corylus avellana L.) mechanical and acoustic properties determination: Comparison of test speed, compression or shear axis, roasting, and storage condition effect." Journal of Food Engineering 173, no. : 59-68.
Grape skin flours obtained from grape pomace of Chardonnay, Moscato and Pinot noir varieties were used as sources of polyphenolic compounds in yogurt formulation during 3 weeks of storage. Yogurt containing grape skin flour presented significantly higher total phenolic content (+55%), antioxidant activity (+80%) and acidity (+25%) whereas lower pH, syneresis (−10%) and fat (−20%) than control. Procyanidin B1 and vanillic acids were detected only in the yogurt added of Pinot noir flour while gallic acid, catechin and quercitrin were the major phenolic compounds found in the yogurts with Moscato or Chardonnay grape skins. Significant differences were highlighted for acidity and lactose content while total phenolic content, antioxidant activity and lactic acid bacteria trend were stable after production and storage. The liking test performed with consumers showed a loss of textural quality for yogurts fortified with grape skin flours. Grape skin is a nutritious, but underused, by-product of winemaking containing fiber and antioxidants. Using a suitable production design, a new fortified yogurt formulation with grape by-product could be optimized for enhance antioxidant consumers’ daily intake. The use of grape skin flour in the development of value-added food products will be a step toward making new functional foods, and partially solving waste management problem from wine production. The results of this study would provide an opportunity of dairy producer to develop a novel product in agreement with consumers’ preferences. This research represents a new approach in the development of novel dairy foods with high nutritional quality and with great potential applications on food industry.
Roberta Marchiani; Marta Bertolino; Simona Belviso; Manuela Giordano; Daniela Ghirardello; Luisa Torri; Maria Piochi; Giuseppe Zeppa. Yogurt Enrichment with Grape Pomace: Effect of Grape Cultivar on Physicochemical, Microbiological and Sensory Properties. Journal of Food Quality 2015, 39, 77 -89.
AMA StyleRoberta Marchiani, Marta Bertolino, Simona Belviso, Manuela Giordano, Daniela Ghirardello, Luisa Torri, Maria Piochi, Giuseppe Zeppa. Yogurt Enrichment with Grape Pomace: Effect of Grape Cultivar on Physicochemical, Microbiological and Sensory Properties. Journal of Food Quality. 2015; 39 (2):77-89.
Chicago/Turabian StyleRoberta Marchiani; Marta Bertolino; Simona Belviso; Manuela Giordano; Daniela Ghirardello; Luisa Torri; Maria Piochi; Giuseppe Zeppa. 2015. "Yogurt Enrichment with Grape Pomace: Effect of Grape Cultivar on Physicochemical, Microbiological and Sensory Properties." Journal of Food Quality 39, no. 2: 77-89.
Minas cheese is a popular dairy product in Brazil that is traditionally produced using raw or pasteurized cow milk. This study proposed an alternative production of Minas cheese using raw goat milk added of a nisin producer Lactococcus lactis subsp. lactis GLc05. An in situ investigation was carried on to evaluate the interactions between the L. lactis subsp. lactis GLc05 and the autochthonous microbiota of a Minas cheese during the ripening; production of biogenic amines (BAs) was assessed as a safety aspect. Minas cheese was produced in two treatments (A, by adding L. lactis subsp. lactis GLc05, and B, without adding this strain), in three independent repetitions (R1, R2, and R3). Culture dependent (direct plating) and independent (rep-PCR and PCR-DGGE) methods were employed to characterize the microbiota and to assess the possible interferences caused by L. lactis subsp. lactis GLc05. BA amounts were measured using HPLC. A significant decrease in coagulase-positive cocci was observed in the cheeses produced by adding L. lactis subsp. lactis GLc05 (cheese A). The rep-PCR and PCR-DGGE highlighted the differences in the microbiota of both cheeses, separating them into two different clusters. Lactococcus sp. was found as the main microorganism in both cheeses, and the microbiota of cheese A presented a higher number of species. High concentrations of tyramine were found in both cheeses and, at specific ripening times, the BA amounts in cheese B were significantly higher than in cheese A (p<0.05). The interaction of nisin producer L. lactis subsp. lactis GLc05 was demonstrated in situ, by demonstration of its influence in the complex microbiota naturally present in a raw goat milk cheese and by controlling the growth of coagulase-positive cocci. L. lactis subsp. lactis GLc05 influenced also the production of BA determining that their amounts in the cheeses were maintained at acceptable levels for human consumption.
Luana Martins Perin; Barbara Dal Bello; Simona Belviso; Giuseppe Zeppa; Antonio Fernandes de Carvalho; Luca Cocolin; Luís Augusto Nero. Microbiota of Minas cheese as influenced by the nisin producer Lactococcus lactis subsp. lactis GLc05. International Journal of Food Microbiology 2015, 214, 159 -167.
AMA StyleLuana Martins Perin, Barbara Dal Bello, Simona Belviso, Giuseppe Zeppa, Antonio Fernandes de Carvalho, Luca Cocolin, Luís Augusto Nero. Microbiota of Minas cheese as influenced by the nisin producer Lactococcus lactis subsp. lactis GLc05. International Journal of Food Microbiology. 2015; 214 ():159-167.
Chicago/Turabian StyleLuana Martins Perin; Barbara Dal Bello; Simona Belviso; Giuseppe Zeppa; Antonio Fernandes de Carvalho; Luca Cocolin; Luís Augusto Nero. 2015. "Microbiota of Minas cheese as influenced by the nisin producer Lactococcus lactis subsp. lactis GLc05." International Journal of Food Microbiology 214, no. : 159-167.
Powders obtained from three grape pomaces (Barbera, Chardonnay before distillation, Chardonnay after distillation) were added at two concentration levels (0.8 and 1.6 % w/w) into semi-hard and hard cheeses (Italian Toma-like and Cheddar, respectively) to increase their polyphenol content. Effects on physicochemical characteristics, total phenolic content (TPC), radical scavenging activity (RSA), proteolysis, organic acids content, starter and non-starter bacteria were evaluated during ripening. The amount and the type of powder used did not significantly affect the physicochemical parameters of cheese with the exception of pH their values. Italian Toma-like and Cheddar cheeses fortified with Chardonnay after distillation powder showed at the end of ripening (30 days and 120 days respectively) the highest TPC and RSA values. Proteolysis and microbial counts did not show statistically significant differences between fortified and control cheeses. This study demonstrated that grape pomace powder can be a functional ingredient to increase TPC and RSA in consumers' diets and the addition of this by-product to cheese is an environmentally friendly way to manage winemaking wastes.
Roberta Marchiani; Marta Bertolino; Daniela Ghirardello; Paul L. H. McSweeney; Giuseppe Zeppa. Physicochemical and nutritional qualities of grape pomace powder-fortified semi-hard cheeses. Journal of Food Science and Technology 2015, 53, 1585 -1596.
AMA StyleRoberta Marchiani, Marta Bertolino, Daniela Ghirardello, Paul L. H. McSweeney, Giuseppe Zeppa. Physicochemical and nutritional qualities of grape pomace powder-fortified semi-hard cheeses. Journal of Food Science and Technology. 2015; 53 (3):1585-1596.
Chicago/Turabian StyleRoberta Marchiani; Marta Bertolino; Daniela Ghirardello; Paul L. H. McSweeney; Giuseppe Zeppa. 2015. "Physicochemical and nutritional qualities of grape pomace powder-fortified semi-hard cheeses." Journal of Food Science and Technology 53, no. 3: 1585-1596.
Hazelnut skin is the perisperm of the hazelnut kernel. It is separated from the kernel during the roasting process and is normally discarded. Recent studies have reported that hazelnut skin is a rich source of dietary fibre as well as of natural antioxidants owing to the presence of phenolic compounds. The aim of this study was to assess the use of hazelnut skins obtained from different cultivars for enhancing the nutritional value of fresh egg pasta. Skins obtained from roasted hazelnuts of four different varieties were used at three concentrations as a flour replacement in fresh egg pasta. Hazelnut skin concentration significantly influenced all evaluated physicochemical parameters as well as consumers' appreciation for the pasta, but significant differences were also observed between the four varieties. Although pasta produced with 10 and 15% hazelnut skin displayed the highest content of polyphenolic compounds and antioxidant activity in vitro, pasta containing 5% Tombul hazelnut skin showed maximum consumer preference. The results obtained in the present study highlighted that it is possible to use hazelnut skin in fresh pasta production to obtain a fortified food with high fibre content and antioxidant activity. The characteristics of the resulting pasta were strictly correlated with the hazelnut variety used for skin production and, of course, with the percentage of skin that was added. © 2014 Society of Chemical Industry
Giuseppe Zeppa; Simona Belviso; Marta Bertolino; Maria Chiara Cavallero; Barbara Dal Bello; Daniela Ghirardello; Manuela Giordano; Marta Giorgis; Arianna Grosso; Luca Rolle; Vincenzo Gerbi. The effect of hazelnut roasted skin from different cultivars on the quality attributes, polyphenol content and texture of fresh egg pasta. Journal of the Science of Food and Agriculture 2014, 95, 1678 -1688.
AMA StyleGiuseppe Zeppa, Simona Belviso, Marta Bertolino, Maria Chiara Cavallero, Barbara Dal Bello, Daniela Ghirardello, Manuela Giordano, Marta Giorgis, Arianna Grosso, Luca Rolle, Vincenzo Gerbi. The effect of hazelnut roasted skin from different cultivars on the quality attributes, polyphenol content and texture of fresh egg pasta. Journal of the Science of Food and Agriculture. 2014; 95 (8):1678-1688.
Chicago/Turabian StyleGiuseppe Zeppa; Simona Belviso; Marta Bertolino; Maria Chiara Cavallero; Barbara Dal Bello; Daniela Ghirardello; Manuela Giordano; Marta Giorgis; Arianna Grosso; Luca Rolle; Vincenzo Gerbi. 2014. "The effect of hazelnut roasted skin from different cultivars on the quality attributes, polyphenol content and texture of fresh egg pasta." Journal of the Science of Food and Agriculture 95, no. 8: 1678-1688.
Simona Belviso; Daniela Ghirardello; Kalliopi Rantsiou; Manuela Giordano; Marta Bertolino; Denise Borgogna; Maria Chiara Cavallero; Barbara Dal Bello; Clara Cena; Luca Rolle; Giuseppe Zeppa; Vincenzo Gerbi. Phytochemical and microbiological stability of spent espresso coffee grounds in capsules. Food Research International 2014, 61, 93 -99.
AMA StyleSimona Belviso, Daniela Ghirardello, Kalliopi Rantsiou, Manuela Giordano, Marta Bertolino, Denise Borgogna, Maria Chiara Cavallero, Barbara Dal Bello, Clara Cena, Luca Rolle, Giuseppe Zeppa, Vincenzo Gerbi. Phytochemical and microbiological stability of spent espresso coffee grounds in capsules. Food Research International. 2014; 61 ():93-99.
Chicago/Turabian StyleSimona Belviso; Daniela Ghirardello; Kalliopi Rantsiou; Manuela Giordano; Marta Bertolino; Denise Borgogna; Maria Chiara Cavallero; Barbara Dal Bello; Clara Cena; Luca Rolle; Giuseppe Zeppa; Vincenzo Gerbi. 2014. "Phytochemical and microbiological stability of spent espresso coffee grounds in capsules." Food Research International 61, no. : 93-99.