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Prof. Francesco Caponio
University of Bari Aldo Moro, Bari, Italy

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0 Olive Oil
0 olive oil quality
0 antioxidant compounds
0 Olive oil by-products

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antioxidant compounds

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Review
Published: 27 August 2021 in Journal of the Science of Food and Agriculture
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The scientific research field of dairy-free products alternatives, whether plant-based or cell-based, is growing fast and the food industry is facing a new challenge of creating innovative, nutritious, accessible, and natural dairy-free cheese alternatives. The market demand for these products is on a continuing rise owing to more people choosing to reduce or eliminate the meat and dairy products form their diet for health, environmental sustainability and/or ethical reasons. This review investigates the today status of dairy products alternatives. Legume proteins have good technological properties and are cheap, which make them a great commercial potential to be used in plant-based cheese-like products. Yet, few legume proteins were explored in the formulation, development, and manufacturing of a fully dairy-free cheese because of their undesired properties; heat stable anti-nutritional factors and beany flavor. These latter can be alleviated by novel or traditional and economic techniques. The improvement and diversification of the formulation of legume-based cheese alternatives is strongly suggested as a low-cost step towards more sustainable food chains.

ACS Style

Marina Mefleh; Antonella Pasqualone; Francesco Caponio; Michele Faccia. Legumes as basic ingredient in the production of Dairy‐Free Cheese Alternatives: A Review. Journal of the Science of Food and Agriculture 2021, 1 .

AMA Style

Marina Mefleh, Antonella Pasqualone, Francesco Caponio, Michele Faccia. Legumes as basic ingredient in the production of Dairy‐Free Cheese Alternatives: A Review. Journal of the Science of Food and Agriculture. 2021; ():1.

Chicago/Turabian Style

Marina Mefleh; Antonella Pasqualone; Francesco Caponio; Michele Faccia. 2021. "Legumes as basic ingredient in the production of Dairy‐Free Cheese Alternatives: A Review." Journal of the Science of Food and Agriculture , no. : 1.

Journal article
Published: 11 August 2021 in Journal of the Science of Food and Agriculture
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Pomegranate juice has gained attention for its health properties, becoming consequently a highly demanded product. The revival of the pomegranate in Italy, as in other Mediterranean countries, starts with the planting of new intensive orchards characterized by both the new cultivation technique and new varieties. As a result of growing demand and high productivity, pomegranate could become an interesting crop to diversify farm income. This study seeks to determine the aril juice quality attributes and bioactive compounds of six pomegranate cultivars ('Mollar', 'Dente di cavallo', 'Acco', 'Jolly red', 'Wonderful' and 'Wonderful Super') and two local ecotypes ('Eco BA' and 'Eco FG') grown in Apulia region, southern Italy. The aril juices were evaluated for their main physicochemical properties (yield, color, pH, total soluble solids content, titratable acidity, sugar-acid ratio), chemical and bioactive compounds (vitamin C, phenolics, anthocyanins and antioxidant activities). 'Eco BA', 'Mollar' and 'Jolly red' genotypes were characterized by the highest maturity index, and then could be considered to be sweet-sour in taste. Total phenols and antioxidant activity were higher in 'Dente di cavallo' and 'Eco FG' genotypes. 'Eco FG' was also the richest in vitamin C, punicalagin and ellagic acids, while 'Dente di cavallo', 'Acco' and 'Wonderful' showed the highest content of the detected anthocyanin compounds. These results contribute to current knowledge about chemical composition, phenolic contents, anthocyanin profiles and antioxidant activity of pomegranate juice from different genotypes, showing in most cases an appreciable juice quality and bioactive profile, although significant differences among them were detected. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

ACS Style

Annalisa Tarantino; Graziana Difonzo; Grazia Disciglio; Laura Frabboni; Vito Michele Paradiso; Giuseppe Gambacorta; Francesco Caponio. Fresh pomegranate juices from cultivars and local ecotypes grown in southeastern Italy: comparison of physicochemical properties, antioxidant activity and bioactive compounds. Journal of the Science of Food and Agriculture 2021, 1 .

AMA Style

Annalisa Tarantino, Graziana Difonzo, Grazia Disciglio, Laura Frabboni, Vito Michele Paradiso, Giuseppe Gambacorta, Francesco Caponio. Fresh pomegranate juices from cultivars and local ecotypes grown in southeastern Italy: comparison of physicochemical properties, antioxidant activity and bioactive compounds. Journal of the Science of Food and Agriculture. 2021; ():1.

Chicago/Turabian Style

Annalisa Tarantino; Graziana Difonzo; Grazia Disciglio; Laura Frabboni; Vito Michele Paradiso; Giuseppe Gambacorta; Francesco Caponio. 2021. "Fresh pomegranate juices from cultivars and local ecotypes grown in southeastern Italy: comparison of physicochemical properties, antioxidant activity and bioactive compounds." Journal of the Science of Food and Agriculture , no. : 1.

Editorial
Published: 27 July 2021 in Foods
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Sustainability is a widely accepted goal across many sectors of our society and, according to new concepts, it includes resilience and adaptive capacity

ACS Style

Cristina Alamprese; Francesco Caponio; Emma Chiavaro. Sustainability of the Olive Oil System. Foods 2021, 10, 1730 .

AMA Style

Cristina Alamprese, Francesco Caponio, Emma Chiavaro. Sustainability of the Olive Oil System. Foods. 2021; 10 (8):1730.

Chicago/Turabian Style

Cristina Alamprese; Francesco Caponio; Emma Chiavaro. 2021. "Sustainability of the Olive Oil System." Foods 10, no. 8: 1730.

Journal article
Published: 23 July 2021 in Molecules
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Gluten-free (GF) products, including pasta, are often characterised by nutritional deficiencies, such as scarce dietary fibre and excess of calories. Chickpea flour is increasingly being used by the food industries. Hulls, rich in dietary fibre and bioactive compounds, are discarded after milling. The aim of this work was to evaluate the quality features of short-cut GF fresh pasta added of hull (8% w/w) derived from kabuli (KH) or Apulian black (ABH) chickpeas, in comparison with control GF pasta prepared without hull. The enriched pasta, which could be labelled as “high fibre”, was characterised by a higher level of bioactive compounds and antioxidant activity than the control. ABH-enriched pasta showed the highest anthocyanins (33.37 ± 1.20 and 20.59 ± 0.11 mg/kg of cyanidin-3-O-glucoside on dry matter in raw and cooked pasta, respectively). Hull addition increased colour intensity and structural quality of GF pasta: ABH-enriched pasta had the lowest cooking loss and the highest water absorption capacity; KH-enriched pasta showed the highest firmness. No significant differences in sensory liking were found among the samples, except for “aftertaste”. Chickpea hull can be used as an innovative ingredient to produce potentially functional GF pasta, meeting the dietary needs of consumers without affecting quality.

ACS Style

Michela Costantini; Carmine Summo; Michele Faccia; Francesco Caponio; Antonella Pasqualone. Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta. Molecules 2021, 26, 4442 .

AMA Style

Michela Costantini, Carmine Summo, Michele Faccia, Francesco Caponio, Antonella Pasqualone. Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta. Molecules. 2021; 26 (15):4442.

Chicago/Turabian Style

Michela Costantini; Carmine Summo; Michele Faccia; Francesco Caponio; Antonella Pasqualone. 2021. "Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta." Molecules 26, no. 15: 4442.

Journal article
Published: 14 June 2021 in Foods
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This research focuses on the exploration, recovery and valorization of some minor Italian olive cultivars, about which little information is currently available. Autochthonous and unexplored germplasm has the potential to face unforeseen changes and thus to improve the sustainability of the whole olive system. A pattern of nine minor genotypes cultivated in three Italian regions has been molecularly fingerprinted with 12 nuclear microsatellites (SSRs), that were able to unequivocally identify all genotypes. Moreover, some of the principal phenolic compounds were determined and quantified in monovarietal oils and the expression levels of related genes were also investigated at different fruit developmental stages. Genotypes differed to the greatest extent in the content of oleacein (3,4-DHPEA-EDA) and total phenols. Thereby, minor local genotypes, characterized by stable production and resilience in a low-input agro-system, can provide a remarkable contribution to the improvement of the Italian olive production chain and can become very profitable from a socio-economic point of view.

ACS Style

Wilma Sabetta; Isabella Mascio; Giacomo Squeo; Susanna Gadaleta; Federica Flamminii; Paola Conte; Carla Di Mattia; Antonio Piga; Francesco Caponio; Cinzia Montemurro. Bioactive Potential of Minor Italian Olive Genotypes from Apulia, Sardinia and Abruzzo. Foods 2021, 10, 1371 .

AMA Style

Wilma Sabetta, Isabella Mascio, Giacomo Squeo, Susanna Gadaleta, Federica Flamminii, Paola Conte, Carla Di Mattia, Antonio Piga, Francesco Caponio, Cinzia Montemurro. Bioactive Potential of Minor Italian Olive Genotypes from Apulia, Sardinia and Abruzzo. Foods. 2021; 10 (6):1371.

Chicago/Turabian Style

Wilma Sabetta; Isabella Mascio; Giacomo Squeo; Susanna Gadaleta; Federica Flamminii; Paola Conte; Carla Di Mattia; Antonio Piga; Francesco Caponio; Cinzia Montemurro. 2021. "Bioactive Potential of Minor Italian Olive Genotypes from Apulia, Sardinia and Abruzzo." Foods 10, no. 6: 1371.

Journal article
Published: 19 May 2021 in Polish Journal of Food and Nutrition Sciences
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ACS Style

Michela Costantini; Carmine Summo; Mariangela Centrone; Iga Rybicka; Mariagrazia D’Agostino; Paolo Annicchiarico; Francesco Caponio; Stefano Pavan; Grazia Tamma; Antonella Pasqualone. Macro- and Micro-Nutrient Composition and Antioxidant Activity of Chickpea and Pea Accessions. Polish Journal of Food and Nutrition Sciences 2021, 177 -185.

AMA Style

Michela Costantini, Carmine Summo, Mariangela Centrone, Iga Rybicka, Mariagrazia D’Agostino, Paolo Annicchiarico, Francesco Caponio, Stefano Pavan, Grazia Tamma, Antonella Pasqualone. Macro- and Micro-Nutrient Composition and Antioxidant Activity of Chickpea and Pea Accessions. Polish Journal of Food and Nutrition Sciences. 2021; ():177-185.

Chicago/Turabian Style

Michela Costantini; Carmine Summo; Mariangela Centrone; Iga Rybicka; Mariagrazia D’Agostino; Paolo Annicchiarico; Francesco Caponio; Stefano Pavan; Grazia Tamma; Antonella Pasqualone. 2021. "Macro- and Micro-Nutrient Composition and Antioxidant Activity of Chickpea and Pea Accessions." Polish Journal of Food and Nutrition Sciences , no. : 177-185.

Review
Published: 19 May 2021 in Foods
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Background: Mixtures play a key role in Food Science and Technology. For studying them, rational approaches should be used. In detail, the experimental designs for mixtures are useful tools for studying the effects of ingredients/components in formulations. Results: Food Science and Technology is the fourth category among the total records considered in this review. The applications span from food formulation to the composition of modified atmosphere, shelf-life improvement and bioactives extraction. However, the majority of the studies regards few products and ingredients. Simplex-lattice and simplex-centroid designs are the most common used, although some optimal designs, such as the D-optimal, have also interesting applications. Finally, some issues are highlighted, which basically regard the interpretation of the models coefficients and the lack of model validation. Conclusion: In the last decade, mixture designs have been fairly used in the field of Food Science and Technology. Modeling the response(s) allows researchers to achieve a global knowledge of the system under study within the defined experimental domain. However, the majority of application has regarded limited classes of products, and thus an increase in the spectrum of applications is desired.

ACS Style

Giacomo Squeo; Davide De Angelis; Riccardo Leardi; Carmine Summo; Francesco Caponio. Background, Applications and Issues of the Experimental Designs for Mixture in the Food Sector. Foods 2021, 10, 1128 .

AMA Style

Giacomo Squeo, Davide De Angelis, Riccardo Leardi, Carmine Summo, Francesco Caponio. Background, Applications and Issues of the Experimental Designs for Mixture in the Food Sector. Foods. 2021; 10 (5):1128.

Chicago/Turabian Style

Giacomo Squeo; Davide De Angelis; Riccardo Leardi; Carmine Summo; Francesco Caponio. 2021. "Background, Applications and Issues of the Experimental Designs for Mixture in the Food Sector." Foods 10, no. 5: 1128.

Journal article
Published: 22 April 2021 in Foods
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Nowadays, food processing by-products, which have long raised serious environmental concerns, are recognized to be a cheap source of valuable compounds. In the present study, incorporation of phenolic-rich extracts (500 and 1000 mg kg−1) from olive leaves (OL) and olive mill wastewater (OMW) into conventional gluten-free formulations has been exploited as a potential strategy for developing nutritious and healthy breadsticks with extended shelf-life. To this end, moisture, water activity (aw), visual and textural properties, the composition of biologically active compounds (soluble, insoluble, and bio-accessible polyphenols), antioxidant activity, oxidation stability, and consumer preference of the resulting breadsticks were investigated. Fortified breadsticks had higher moisture and aw, lower hardness, and similar color in comparison to the control, especially in the case of OL extract supplementation. All enriched formulations significantly affected the phenolic composition, as evidenced by the decrease in insoluble/soluble polyphenols ratio (from 7 in the control up to 3.1 and 4.5 in OL and OMW, respectively), and a concomitant increase in polyphenol bio-accessibility (OL: 14.5–23% and OMW: 10.4–15% rise) and antioxidant activity (OL: 20–36% and OMW: 11–16% rise). Moreover, a significant shelf-life extension was observed in all fortified breadsticks (especially in case of OMW supplementation). Sensory evaluation evidenced that 61% of the assessors showed a marked, but not significant, tendency to consider the sample supplemented with high levels of OL as a more palatable choice.

ACS Style

Paola Conte; Simone Pulina; Alessandra Del Caro; Costantino Fadda; Pietro Urgeghe; Alessandra De Bruno; Graziana Difonzo; Francesco Caponio; Rosa Romeo; Antonio Piga. Gluten-Free Breadsticks Fortified with Phenolic-Rich Extracts from Olive Leaves and Olive Mill Wastewater. Foods 2021, 10, 923 .

AMA Style

Paola Conte, Simone Pulina, Alessandra Del Caro, Costantino Fadda, Pietro Urgeghe, Alessandra De Bruno, Graziana Difonzo, Francesco Caponio, Rosa Romeo, Antonio Piga. Gluten-Free Breadsticks Fortified with Phenolic-Rich Extracts from Olive Leaves and Olive Mill Wastewater. Foods. 2021; 10 (5):923.

Chicago/Turabian Style

Paola Conte; Simone Pulina; Alessandra Del Caro; Costantino Fadda; Pietro Urgeghe; Alessandra De Bruno; Graziana Difonzo; Francesco Caponio; Rosa Romeo; Antonio Piga. 2021. "Gluten-Free Breadsticks Fortified with Phenolic-Rich Extracts from Olive Leaves and Olive Mill Wastewater." Foods 10, no. 5: 923.

Journal article
Published: 11 April 2021 in Foods
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High-moisture mozzarella is a pasta filata cheese manufactured from cow or buffalo milk that has spread all over the world. Its manufacturing from the milk of small ruminants (goat and sheep) has been recently proposed to innovate this ailing sector. Previously, a protocol was reported for making goat mozzarella from unpasteurized milk but, according to legislation, the microbiological safety of raw milk fresh cheeses is not guaranteed. In the present research, two new protocols were tested for producing mozzarella from pasteurized milk prepared by two different low-temperature long-time treatments (67 °C or 63 °C × 30 min). The obtained cheeses were subjected to physical–chemical and microbiological analyses and to consumer testing. The results showed that the heat treatments caused longer coagulation times than those reported in the literature, despite pre-acidification (at pH 5.93 or 6.35) having been performed to counterbalance the expected worsening of the coagulation aptitude. The obtained products showed differences in the chemical composition, texture, proteolysis, and lipolysis. Both pasteurization and pre-acidification played a role in determining these variations. Consumer testing indicated that mozzarella obtained from milk heated at the lower temperature and coagulated at a higher pH reached a good level of appreciation (62%).

ACS Style

Michele Faccia; Giuseppe Gambacorta; Antonella Pasqualone; Carmine Summo; Francesco Caponio. Quality Characteristics and Consumer Acceptance of High-Moisture Mozzarella Obtained from Heat-Treated Goat Milk. Foods 2021, 10, 833 .

AMA Style

Michele Faccia, Giuseppe Gambacorta, Antonella Pasqualone, Carmine Summo, Francesco Caponio. Quality Characteristics and Consumer Acceptance of High-Moisture Mozzarella Obtained from Heat-Treated Goat Milk. Foods. 2021; 10 (4):833.

Chicago/Turabian Style

Michele Faccia; Giuseppe Gambacorta; Antonella Pasqualone; Carmine Summo; Francesco Caponio. 2021. "Quality Characteristics and Consumer Acceptance of High-Moisture Mozzarella Obtained from Heat-Treated Goat Milk." Foods 10, no. 4: 833.

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

ACS Style

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

AMA Style

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

Chicago/Turabian Style

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

Journal article
Published: 09 February 2021 in Foods
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In this study, the drupes and virgin olive oils extracted from the Oliva Rossa landrace are characterized. Oliva Rossa is an old landrace part of the autochthonous Apulian olive germplasm for which only few data have been reported till now. During the study, the maturity patterns of the drupes had been followed. Four samplings per year were planned, one every 14 days starting from the middle of October. The pigmentation index, the oil content and the total phenolic content of the drupes were measured. Simultaneously, virgin olive oils were extracted at the lab scale and analyzed for the fatty acid composition, the basic quality parameters and the content of minor compounds. The pigmentation pattern of the drupes was different among the years and, despite this trend, at the third sampling time the stage of maximum oil accumulation was always over. The extracted virgin olive oils had a medium to high level of oleic acid. With colder temperatures, a higher level of monounsaturated fatty acids, oleic/linoleic ratio and antioxidants was observed. The phenolic profile was dominated by 3,4-DPHEA-EDA and p-HPEA-EDA while the volatile profile by (E)-2-hexenal and 3-ethyl-1,5-octadiene.

ACS Style

Giacomo Squeo; Roccangelo Silletti; Giacomo Mangini; Carmine Summo; Francesco Caponio. The Potential of Apulian Olive Biodiversity: The Case of Oliva Rossa Virgin Olive Oil. Foods 2021, 10, 369 .

AMA Style

Giacomo Squeo, Roccangelo Silletti, Giacomo Mangini, Carmine Summo, Francesco Caponio. The Potential of Apulian Olive Biodiversity: The Case of Oliva Rossa Virgin Olive Oil. Foods. 2021; 10 (2):369.

Chicago/Turabian Style

Giacomo Squeo; Roccangelo Silletti; Giacomo Mangini; Carmine Summo; Francesco Caponio. 2021. "The Potential of Apulian Olive Biodiversity: The Case of Oliva Rossa Virgin Olive Oil." Foods 10, no. 2: 369.

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

ACS Style

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

AMA Style

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

Chicago/Turabian Style

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

Journal article
Published: 23 January 2021 in Molecules
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Olive pomace is a semisolid by-product of olive oil production and represents a valuable source of functional phytocompounds. The valorization of agro-food chain by-products represents a key factor in reducing production costs, providing benefits related to their reuse. On this ground, we herein investigate extraction methods with supercritical carbon dioxide (SC-CO2) of functional phytocompounds from olive pomace samples subjected to two different drying methods, i.e., freeze drying and hot-air drying. Olive pomace was produced using the two most common industrial olive oil production processes, one based on the two-phase (2P) decanter and one based on the three-phase (3P) decanter. Our results show that freeze drying more efficiently preserves phytocompounds such as α-tocopherol, carotenoids, chlorophylls, and polyphenols, whereas hot-air drying does not compromise the β-sitosterol content and the extraction of squalene is not dependent on the drying method used. Moreover, higher amounts of α-tocopherol and polyphenols were extracted from 2P olive pomace, while β-sitosterol, chlorophylls, and carotenoids were more concentrated in 3P olive pomace. Finally, tocopherol and pigment/polyphenol fractions exerted antioxidant activity in vitro and in accelerated oxidative conditions. These results highlight the potential of olive pomace to be upcycled by extracting from it, with green methods, functional phytocompounds for reuse in food and pharmaceutical industries.

ACS Style

Graziana Difonzo; Antonella Aresta; Pietro Cotugno; Roberta Ragni; Giacomo Squeo; Carmine Summo; Federica Massari; Antonella Pasqualone; Michele Faccia; Carlo Zambonin; Francesco Caponio. Supercritical CO2 Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods. Molecules 2021, 26, 598 .

AMA Style

Graziana Difonzo, Antonella Aresta, Pietro Cotugno, Roberta Ragni, Giacomo Squeo, Carmine Summo, Federica Massari, Antonella Pasqualone, Michele Faccia, Carlo Zambonin, Francesco Caponio. Supercritical CO2 Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods. Molecules. 2021; 26 (3):598.

Chicago/Turabian Style

Graziana Difonzo; Antonella Aresta; Pietro Cotugno; Roberta Ragni; Giacomo Squeo; Carmine Summo; Federica Massari; Antonella Pasqualone; Michele Faccia; Carlo Zambonin; Francesco Caponio. 2021. "Supercritical CO2 Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods." Molecules 26, no. 3: 598.

Journal article
Published: 23 December 2020 in Foods
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The production of olive oil is accompanied by the generation of a huge amount of waste and by-products including olive leaves, pomace, and wastewater. The latter represents a relevant environmental issue because they contain certain phytotoxic compounds that may need specific treatments before the expensive disposal. Therefore, reducing waste biomass and valorizing by-products would make olive oil production more sustainable. Here, we explore the biological actions of extracts deriving from olive by-products including olive pomace (OP), olive wastewater (OWW), and olive leaf (OLs) in human colorectal carcinoma HCT8 cells. Interestingly, with the same phenolic concentration, the extract obtained from the OWW showed higher antioxidant ability compared with the extracts derived from OP and OLs. These biological effects may be related to the differential phenolic composition of the extracts, as OWW extract contains the highest amount of hydroxytyrosol and tyrosol that are potent antioxidant compounds. Furthermore, OP extract that contains a higher level of vanillic acid than the other extracts displayed a cytotoxic action at the highest concentration. Together these findings revealed that phenols in the by-product extracts may interfere with signaling molecules that cross-link several intracellular pathways, raising the possibility to use them for beneficial health effects.

ACS Style

Mariangela Centrone; Mariagrazia D’Agostino; Graziana Difonzo; Alessandra De Bruno; Annarita Di Mise; Marianna Ranieri; Cinzia Montemurro; Giovanna Valenti; Marco Poiana; Francesco Caponio; Grazia Tamma. Antioxidant Efficacy of Olive By-Product Extracts in Human Colon HCT8 Cells. Foods 2020, 10, 11 .

AMA Style

Mariangela Centrone, Mariagrazia D’Agostino, Graziana Difonzo, Alessandra De Bruno, Annarita Di Mise, Marianna Ranieri, Cinzia Montemurro, Giovanna Valenti, Marco Poiana, Francesco Caponio, Grazia Tamma. Antioxidant Efficacy of Olive By-Product Extracts in Human Colon HCT8 Cells. Foods. 2020; 10 (1):11.

Chicago/Turabian Style

Mariangela Centrone; Mariagrazia D’Agostino; Graziana Difonzo; Alessandra De Bruno; Annarita Di Mise; Marianna Ranieri; Cinzia Montemurro; Giovanna Valenti; Marco Poiana; Francesco Caponio; Grazia Tamma. 2020. "Antioxidant Efficacy of Olive By-Product Extracts in Human Colon HCT8 Cells." Foods 10, no. 1: 11.

Review
Published: 04 December 2020 in Journal of the Science of Food and Agriculture
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Olive leaves represent a waste from the olive oil industry but can be exploitable as source of polyphenols. The most representative phenolic compound of olive leaves is the secoiridoid oleuropein, followed by verbascoside, apigenin‐7‐O‐glucoside, luteolin‐7‐O‐glucoside, and simple phenols. The attention towards these compounds derives above all from the large number of studies demonstrating their beneficial effect on health, in fact olive leaves have been widely used in folk medicine in the Mediterranean regions. Moreover, the growing demand from consumers to replace the synthetic antioxidants, led researchers to conduct studies on the addition of plant bioactives in foods to improve their shelf‐life and/or to obtain functional products. The current study overviews the findings on the addition of polyphenol‐rich olive leaf extract (OLE) to foods. In particular, the effect of OLE addition on the antioxidant, microbiological and nutritional properties of different foods is examined. Most studies have highlighted the antioxidant effect of OLE in different food matrices, such as oils, meat, baked goods, vegetables, and dairy products. Furthermore, the antimicrobial activity of OLE has been observed in meat and vegetable foods, highlighting the potential of OLE as a replacer of synthetic preservatives. Finally, several authors studied the effect of OLE addition with the aim of improving the nutritional properties of vegetable products, tea, milk, meat and biscuits. Advantages and drawbacks of the different use of OLE were reported and discussed.

ACS Style

Graziana Difonzo; Giacomo Squeo; Antonella Pasqualone; Carmine Summo; Vito Michele Paradiso; Francesco Caponio. The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf‐life and nutritional value. Journal of the Science of Food and Agriculture 2020, 101, 3099 -3116.

AMA Style

Graziana Difonzo, Giacomo Squeo, Antonella Pasqualone, Carmine Summo, Vito Michele Paradiso, Francesco Caponio. The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf‐life and nutritional value. Journal of the Science of Food and Agriculture. 2020; 101 (8):3099-3116.

Chicago/Turabian Style

Graziana Difonzo; Giacomo Squeo; Antonella Pasqualone; Carmine Summo; Vito Michele Paradiso; Francesco Caponio. 2020. "The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf‐life and nutritional value." Journal of the Science of Food and Agriculture 101, no. 8: 3099-3116.

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

ACS Style

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

AMA Style

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

Chicago/Turabian Style

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

Journal article
Published: 12 October 2020 in Foods
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Undesired volatile organic compounds (VOCs) can negatively affect the flavor of fresh food products; especially those characterized by a mild and delicate aroma. Finding connections between chemical and sensory analyses is a useful way to better understand the arising of off-flavors. A study was conducted on stracciatella; a traditional Italian cream cheese that is emerging on international markets. Samples were prepared by adding two different preservatives (alone or combined): sorbic acid and an olive leaf extract. Their influence on flavor preservation during refrigerated storage was investigated by chemical, microbiological and sensory analyses. A strong change of the VOC profile was ascertained after 8 days in the control cheese and in the sample added with leaf extract alone. The samples containing sorbic acid, alone or in combination with leaf extract, gave the best chemical and sensory results, demonstrating a significant shelf-life extension. In particular, these samples had lower concentrations of undesired metabolites, such as organic acids and volatiles responsible for off-flavor, and received better scores for odor and taste. Ex and Ex-So samples had significantly higher antioxidant activity than Ctr and So throughout the entire storage period, and the color parameter shows no differences among samples taken on the same day. The use of the olive leaf extract, at the concentration tested, seemed to be interesting only in the presence of sorbic acid due to possible synergic effect that mainly acted against Enterobacteriaceae.

ACS Style

Giuseppe Natrella; Graziana Difonzo; Maria Calasso; Giuseppe Costantino; Francesco Caponio; Michele Faccia. Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives. Foods 2020, 9, 1446 .

AMA Style

Giuseppe Natrella, Graziana Difonzo, Maria Calasso, Giuseppe Costantino, Francesco Caponio, Michele Faccia. Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives. Foods. 2020; 9 (10):1446.

Chicago/Turabian Style

Giuseppe Natrella; Graziana Difonzo; Maria Calasso; Giuseppe Costantino; Francesco Caponio; Michele Faccia. 2020. "Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives." Foods 9, no. 10: 1446.

Journal article
Published: 28 August 2020 in Food Chemistry
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Sacha inchi (Plukenetia volubilis) oil (SI) is appreciated for its nutritional and sensorial characteristics. The aim of this study was to evaluate SI changes during French fries deep-frying at 170 °C or 180 °C up to 119 and 50 min, respectively; commercial soybean oil (SO) was tested as control. SI had high α-linolenic acid (53.8%), linoleic acid (33.4%) and total tocopherols (2540.1 mg/kg). During frying tocopherol content, oil stability and antioxidant capacity (ABTS, DPPH) decreased following zero-order kinetics; γ-tocopherol showed the strongest decrease. Notwithstanding the high SI unsaturation and the commercial antioxidant (TBHQ) in SO, SI showed slightly higher or similar hydrolysis (free fatty acids and diacylglycerols), similar primary (K232, oxidized-triacylglycerols) and lower secondary (K268, triacylglycerol oligopolymers) oxidation. Because of the high tocopherol content, SI showed lower degradation than SO. Thus, SI is suitable for short-term deep-frying; additionally, it may enhance the nutritional value and the flavour of fried foods.

ACS Style

Gilbert Rodriguez; Giacomo Squeo; Lorenzo Estivi; Soledad Quezada Berru; Dianeth Buleje; Francesco Caponio; Andrea Brandolini; Alyssa Hidalgo. Changes in stability, tocopherols, fatty acids and antioxidant capacity of sacha inchi (Plukenetia volubilis) oil during French fries deep-frying. Food Chemistry 2020, 340, 127942 .

AMA Style

Gilbert Rodriguez, Giacomo Squeo, Lorenzo Estivi, Soledad Quezada Berru, Dianeth Buleje, Francesco Caponio, Andrea Brandolini, Alyssa Hidalgo. Changes in stability, tocopherols, fatty acids and antioxidant capacity of sacha inchi (Plukenetia volubilis) oil during French fries deep-frying. Food Chemistry. 2020; 340 ():127942.

Chicago/Turabian Style

Gilbert Rodriguez; Giacomo Squeo; Lorenzo Estivi; Soledad Quezada Berru; Dianeth Buleje; Francesco Caponio; Andrea Brandolini; Alyssa Hidalgo. 2020. "Changes in stability, tocopherols, fatty acids and antioxidant capacity of sacha inchi (Plukenetia volubilis) oil during French fries deep-frying." Food Chemistry 340, no. : 127942.

Journal article
Published: 04 August 2020 in Foods
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Low-fat beef burgers with high beta-glucan content was obtained using a gel made from an oat-hull-based ingredient as fat replacer. Two levels of fat substitution were considered: 50% (T1) and 100% (T2). The nutritional composition, cooking yield, textural properties, color characteristics and consumer preference were evaluated, in comparison with a burger without fat replacer (CTRL). After cooking, T2 burger showed a significant increase in the cooking yield and a very low lipid content (3.48 g 100 g−1) as well as a level of beta-glucans per single portion (2.96 g 100 g−1) near the recommended daily intake. In T1 burger, the decrease of lipid content was mitigated during the cooking process, because the beta-glucans added had a fat-retaining effect. Compared to CTRL, replacing fat led to a softer texture of cooked burgers evaluated by Texture Profile Analysis. The differences in color, significant in raw burgers, were smoothed with cooking. The consumer evaluation, carried out according to the duo-trio test, highlighted significant differences between CTRL and T2 burgers in terms of odor, taste, color and texture. The consumers expressed a higher preference for the T2 burger, probably due to its softer texture and greater juiciness.

ACS Style

Carmine Summo; Davide De Angelis; Graziana Difonzo; Francesco Caponio; Antonella Pasqualone. Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content. Foods 2020, 9, 1057 .

AMA Style

Carmine Summo, Davide De Angelis, Graziana Difonzo, Francesco Caponio, Antonella Pasqualone. Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content. Foods. 2020; 9 (8):1057.

Chicago/Turabian Style

Carmine Summo; Davide De Angelis; Graziana Difonzo; Francesco Caponio; Antonella Pasqualone. 2020. "Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content." Foods 9, no. 8: 1057.

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

ACS Style

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

AMA Style

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

Chicago/Turabian Style

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