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Dr. Cinzia Mannozzi
Università Politecnica delle Marche

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Journal article
Published: 17 June 2021 in Food Research International
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The production of ovine or caprine milk cheeses with thistle rennet is a common practice in the Mediterranean basin. The aim of the present study was to obtain information on bacteria and yeast communities harboured by Queijo de Azeitão PDO cheese through viable counting and, for the first time, via metataxonomic analysis. Moreover, solid phase microextraction (SPME) technique was applied to characterize Queijo de Azeitão PDO cheese volatile compounds. Nine cheese samples were collected from three different artisan producers located in Portugal. The results of physico-chemical analyses showed significant differences between producers, with mean values ranging from 5.40 ± 0.25 (Producer 1) to 6.00 ± 0.22 (Producer 2). As for TTA, Producer 1 showed the highest mean value attesting at 18.04 ± 6.57 mL of 0.1 M NaOH used to reach pH 8.3. Regarding lactic acid concentration, Producer 1 showed the highest mean value attesting at 0.488 ± 0.106 g 100 g−1, whereas, for acetic acid, no significant differences were evidenced among producers with values comprised between 0.141 ± 0.021 g 100 g−1 and 0.245 ± 0.016 g 100 g−1. No significant differences were observed between overall mean values of the three producers for viable counts of presumptive lactococci, thermophilic cocci, presumptive lactobacilli, thermophilic lactobacilli and total mesophilic aerobes with values in the order of 7–8 log cfu g−1. Moreover, no significant differences were evidenced for viable counts of coagulase-negative cocci, enterococci, Enterobacteriaceae and Pseudomonadaceae. As for eumycetes, cheeses from Producer 1 showed the lowest mean value (2.78 ± 2.42 log cfu g−1) in respect with values detected in cheeses from Producer 2 and 3. Concerning microbiota and mycobiota of the analyzed cheeses, the alpha diversity index did not show any significant difference between the three producers in terms of composition and complexity of the microbial population. A simple composition was apparently shared by the three producers, whose cheese manufactures were dominated by the presence of Leuconostoc mesenteroides (37% of the relative frequency in average), Lactococcus lactis (29%), Lacticaseibacillus zeae (4.7%), Lentilactobacillus kefiri (4.4%), Serratia spp. (3.5%), Lactiplantibacillus plantarum (2.7%), and Latilactobacillus sakei (2.5%). The mycobiota composition showed the neat dominance of Yarrowia lipolytica (46.7% of the relative frequency in average), followed by Candida ethanolica (13.6%), Kurtzmaniella zeylanoides (9.4%), Geotrichum candidum (8.8%), Galactomyces geotrichum (8.7%), Kluyveromyces lactis (3.5%), and Geotrichum silvicola (2.7%). The volatile profile analysis allowed 24 different compounds to be identified: 7 acids, 7 esters, 4 alcohols, 3 ketones, 2 aromatic hydrocarbons, and 1 aldehyde. The most represented volatile organic compounds (VOCs) were 2-butanone, butanoic acid and hexanoic acid. A positive correlation between Len. kefiri and hexanoic acid and isopentyl isobutyrate was observed (P < 0.05), whereas Y. lipolytica displayed the highest number of positive correlations with 3-methyl-butanal, 2-pentanone and 2-pentanol (P < 0.05). To the authors' knowledge, this is the very first detection of Len. kefiri in a raw ewe’s milk cheese coagulated with vegetable rennet.

ACS Style

Federica Cardinali; Ilario Ferrocino; Vesna Milanović; Luca Belleggia; Maria Rita Corvaglia; Cristiana Garofalo; Roberta Foligni; Cinzia Mannozzi; Massimo Mozzon; Luca Cocolin; Andrea Osimani; Lucia Aquilanti. Microbial communities and volatile profile of Queijo de Azeitão PDO cheese, a typical Mediterranean thistle curdled cheese from Portugal. Food Research International 2021, 147, 110537 .

AMA Style

Federica Cardinali, Ilario Ferrocino, Vesna Milanović, Luca Belleggia, Maria Rita Corvaglia, Cristiana Garofalo, Roberta Foligni, Cinzia Mannozzi, Massimo Mozzon, Luca Cocolin, Andrea Osimani, Lucia Aquilanti. Microbial communities and volatile profile of Queijo de Azeitão PDO cheese, a typical Mediterranean thistle curdled cheese from Portugal. Food Research International. 2021; 147 ():110537.

Chicago/Turabian Style

Federica Cardinali; Ilario Ferrocino; Vesna Milanović; Luca Belleggia; Maria Rita Corvaglia; Cristiana Garofalo; Roberta Foligni; Cinzia Mannozzi; Massimo Mozzon; Luca Cocolin; Andrea Osimani; Lucia Aquilanti. 2021. "Microbial communities and volatile profile of Queijo de Azeitão PDO cheese, a typical Mediterranean thistle curdled cheese from Portugal." Food Research International 147, no. : 110537.

Journal article
Published: 29 March 2021 in Journal of Cereal Science
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FA profile discriminated T. turgidum ssp. dicoccon, turanicum and durum varieties. Oleic, linoleic, α-linolenic arachidic, eicosenoic FAs discriminated emmer wheat. The n-6/n-3 ratio discriminated the three T. turgidumsubspecies. Mainly vaccenic & linoleic FAs discriminated old Senatore Cappelli vs. modern durum. The old durum variety Taganrog showed the closest FA profile to modern varieties. Download : Download high-res image (373KB)Download : Download full-size image

ACS Style

Stefano Tavoletti; Marina Pasquini; Massimo Mozzon; Davide Servadio; Ariele Merletti; Cinzia Mannozzi; Roberta Foligni. Discrimination among varieties of Triticum turgidum subspecies (dicoccon, turanicum and durum) based on the fatty acid profile. Journal of Cereal Science 2021, 99, 103213 .

AMA Style

Stefano Tavoletti, Marina Pasquini, Massimo Mozzon, Davide Servadio, Ariele Merletti, Cinzia Mannozzi, Roberta Foligni. Discrimination among varieties of Triticum turgidum subspecies (dicoccon, turanicum and durum) based on the fatty acid profile. Journal of Cereal Science. 2021; 99 ():103213.

Chicago/Turabian Style

Stefano Tavoletti; Marina Pasquini; Massimo Mozzon; Davide Servadio; Ariele Merletti; Cinzia Mannozzi; Roberta Foligni. 2021. "Discrimination among varieties of Triticum turgidum subspecies (dicoccon, turanicum and durum) based on the fatty acid profile." Journal of Cereal Science 99, no. : 103213.

Journal article
Published: 12 January 2021 in Agronomy
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In Mediterranean cropping systems, it is important to utilize marginal lands for the cultivation of non-food crops. Spontaneous thistle genera such as Cynara cardunculus L. and Onopordum tauricum Willd. are native to southern Europe. Previous research has focused on their spontaneous growth in the environment or ability to supply biofuel. The aim of this study was to identify the effect of two different planting densities on the flower differentiation, vegetable rennet production and weed control of O. tauricum Willd. and C. cardunculus L. in rainfed unfertilized Mediterranean cropping systems. The results showed that plant density influenced most of the biomass parameters for O. tauricum Willd. but no significant differences were observed for C. cardunculus L. Higher densities of both species were beneficial for weed control. We recommend the use of C. cardunculus L. and O. tauricum Willd. as suitable species for vegetable rennet production in Mediterranean organic cropping systems.

ACS Style

Stefano Zenobi; Marco Fiorentini; Lucia Aquilanti; Roberta Foligni; Cinzia Mannozzi; Massimo Mozzon; Silvia Zitti; Simona Casavecchia; Bouthaina Al Mohandes Dridi; Roberto Orsini. Effect of Planting Density in Two Thistle Species Used for Vegetable Rennet Production in Marginal Mediterranean Areas. Agronomy 2021, 11, 135 .

AMA Style

Stefano Zenobi, Marco Fiorentini, Lucia Aquilanti, Roberta Foligni, Cinzia Mannozzi, Massimo Mozzon, Silvia Zitti, Simona Casavecchia, Bouthaina Al Mohandes Dridi, Roberto Orsini. Effect of Planting Density in Two Thistle Species Used for Vegetable Rennet Production in Marginal Mediterranean Areas. Agronomy. 2021; 11 (1):135.

Chicago/Turabian Style

Stefano Zenobi; Marco Fiorentini; Lucia Aquilanti; Roberta Foligni; Cinzia Mannozzi; Massimo Mozzon; Silvia Zitti; Simona Casavecchia; Bouthaina Al Mohandes Dridi; Roberto Orsini. 2021. "Effect of Planting Density in Two Thistle Species Used for Vegetable Rennet Production in Marginal Mediterranean Areas." Agronomy 11, no. 1: 135.

Journal article
Published: 26 November 2020 in Applied Sciences
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Undersized kiwifruits are considered waste; therefore, there is a need to develop sustainable processing technologies for their valorization, in order to have a positive economic impact on their entire production chain. Therefore, the aim of this study was to apply pulsed electric fields (PEF) combined with osmotic dehydration (OD) and air drying (AD) to develop a novel yellow kiwifruit dried snack with high nutritional functionality. In particular, the effect of the different pre-treatments, PEF (200 V/cm) and/or OD (trehalose at 40%), on the color, bioactive compounds content and antioxidant activity (AA) was evaluated on kiwifruit chips air-dried at three different temperatures (50, 60, 70 °C). The results showed that better color maintenance was observed at the drying temperature of 60 °C. Concerning the bioactive compounds, a good retention in total polyphenols (TP), vitamin C content and AA with the DPPH method was obtained on OD and PEF kiwifruit dried snacks, similar to that of control samples. Instead, the ABTS method showed the best AA in PEF and OD/PEF samples. In general, a shorter drying time in the OD- and PEF-treated samples could contribute to the higher sustainability of the process.

ACS Style

Cinzia Mannozzi; Urszula Tylewicz; Silvia Tappi; Marco Dalla Rosa; Pietro Rocculi; Santina Romani. The Influence of Different Pre-Treatments on the Quality and Nutritional Characteristics in Dried Undersized Yellow Kiwifruit. Applied Sciences 2020, 10, 8432 .

AMA Style

Cinzia Mannozzi, Urszula Tylewicz, Silvia Tappi, Marco Dalla Rosa, Pietro Rocculi, Santina Romani. The Influence of Different Pre-Treatments on the Quality and Nutritional Characteristics in Dried Undersized Yellow Kiwifruit. Applied Sciences. 2020; 10 (23):8432.

Chicago/Turabian Style

Cinzia Mannozzi; Urszula Tylewicz; Silvia Tappi; Marco Dalla Rosa; Pietro Rocculi; Santina Romani. 2020. "The Influence of Different Pre-Treatments on the Quality and Nutritional Characteristics in Dried Undersized Yellow Kiwifruit." Applied Sciences 10, no. 23: 8432.

Journal article
Published: 27 May 2020 in Foods
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Plant proteases used in cheesemaking are easily available and could increase the acceptability of cheeses, otherwise hindered by ethical issues (e.g., religions, dietary habits, aversion to genetically engineered food and food ingredients). The milk clotting potential of Onopordum tauricum (Willd.) aqueous extract as an alternative to animal rennet was assessed for the first time in milk of different species (ewe, goat, cow). Among the aerial anatomical parts, i.e., receptacle, leaves, stems, and flowers, only the latter ones showed clotting properties. A response surface methodology (RSM) was used to explore the effects of three independent variables (temperature, pH, volume of coagulant) on the milk clotting activity (MCA) of the flower extract. A second-order polynomial model adequately described the experimental data and predicted a temperature value of 55 °C, a pH value of 4.9–5.7, and a volume of coagulant of 300–500 μL (added to 5 mL of milk) as optimal conditions to maximize the MCA. At a 35 °C temperature and natural milk pH of 6.7–6.8, the estimated MCA of the O. tauricum extract was 72–87, 69–86, and 75–151, in goat’s, ewe’s, and cow’s milk, respectively. In comparison, the MCA of calf rennet was 5.4–4.9, 3.3–14.7, and 4.9–16.7 times higher than that of the plant extract in goat’s, ewe’s, and cow’s milk, respectively.

ACS Style

Massimo Mozzon; Roberta Foligni; Cinzia Mannozzi; Federica Zamporlini; Nadia Raffaelli; Lucia Aquilanti. Clotting Properties of Onopordum tauricum (Willd.) Aqueous Extract in Milk of Different Species. Foods 2020, 9, 692 .

AMA Style

Massimo Mozzon, Roberta Foligni, Cinzia Mannozzi, Federica Zamporlini, Nadia Raffaelli, Lucia Aquilanti. Clotting Properties of Onopordum tauricum (Willd.) Aqueous Extract in Milk of Different Species. Foods. 2020; 9 (6):692.

Chicago/Turabian Style

Massimo Mozzon; Roberta Foligni; Cinzia Mannozzi; Federica Zamporlini; Nadia Raffaelli; Lucia Aquilanti. 2020. "Clotting Properties of Onopordum tauricum (Willd.) Aqueous Extract in Milk of Different Species." Foods 9, no. 6: 692.

Review
Published: 14 May 2020 in Foods
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The consumers’ opinion concerning conventional palm (Elaeis guineensis) oil is negatively affected by environmental and nutritional issues. However, oils extracted from drupes of interspecific hybrids Elaeis oleifera × E. guineensis are getting more and more interest, due to their chemical and nutritional properties. Unsaturated fatty acids (oleic and linoleic) are the most abundant constituents (60%–80% of total fatty acids) of hybrid palm oil (HPO) and are mainly acylated in position sn-2 of the glycerol backbone. Carotenes and tocotrienols are the most interesting components of the unsaponifiable matter, even if their amount in crude oils varies greatly. The Codex Committee on Fats and Oils recently provided HPO the “dignity” of codified fat substance for human consumption and defined the physical and chemical parameters for genuine crude oils. However, only few researches have been conducted to date on the functional and technological properties of HPO, thus limiting its utilization in food industry. Recent studies on the nutritional effects of HPO softened the initial enthusiasm about the “tropical equivalent of olive oil”, suggesting that the overconsumption of HPO in the most-consumed processed foods should be carefully monitored.

ACS Style

Massimo Mozzon; Roberta Foligni; Cinzia Mannozzi. Current Knowledge on Interspecific Hybrid Palm Oils as Food and Food Ingredient. Foods 2020, 9, 631 .

AMA Style

Massimo Mozzon, Roberta Foligni, Cinzia Mannozzi. Current Knowledge on Interspecific Hybrid Palm Oils as Food and Food Ingredient. Foods. 2020; 9 (5):631.

Chicago/Turabian Style

Massimo Mozzon; Roberta Foligni; Cinzia Mannozzi. 2020. "Current Knowledge on Interspecific Hybrid Palm Oils as Food and Food Ingredient." Foods 9, no. 5: 631.

Journal article
Published: 29 April 2020 in Foods
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The brewing value of hops is mainly affected by the content and composition of humulones (α-acids) and essential oil. Interest in hop plantations is increasing more and more in Italy, in parallel with the rising number of microbreweries and brewpubs, which are strongly oriented towards local production chains. In this context, a selection of 15 international hop varieties were grown, under the same conditions, in an experimental field in the Marche region, Central Italy, with the aim of assessing their suitability for beer production. A multivariate analysis approach to experimental data showed a high content of α- and b-acids and myrcene in the Centennial, Brewer’s Gold, Sterling, Cascade, Nugget, and Columbus varieties; a consistently lower percentages of humulones and a predominance of sesquiterpene hydrocarbons in the cultivars Mount Hood, Northern Brewer, Northdown, Galena, Willamette, and Fuggle; and a desirable high α-acids content and a sesquiterpene-type aroma in cultivars Chinook, Yeoman, and Hallertau. Further studies are needed to assess the environmental adaptability and the yield performance of hop plants in the pedoclimatic conditions of the Central Italy hills.

ACS Style

Massimo Mozzon; Roberta Foligni; Cinzia Mannozzi. Brewing Quality of Hop Varieties Cultivated in Central Italy Based on Multivolatile Fingerprinting and Bitter Acid Content. Foods 2020, 9, 541 .

AMA Style

Massimo Mozzon, Roberta Foligni, Cinzia Mannozzi. Brewing Quality of Hop Varieties Cultivated in Central Italy Based on Multivolatile Fingerprinting and Bitter Acid Content. Foods. 2020; 9 (5):541.

Chicago/Turabian Style

Massimo Mozzon; Roberta Foligni; Cinzia Mannozzi. 2020. "Brewing Quality of Hop Varieties Cultivated in Central Italy Based on Multivolatile Fingerprinting and Bitter Acid Content." Foods 9, no. 5: 541.

Journal article
Published: 10 March 2020 in Foods
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The well-recognized efficiency of Tenebrio molitor larvae to convert low quality organic matter into a nutritionally valuable biomass was exploited to manage solid wastes coming from the olive oil industry, which represent a severe environmental challenge in the Mediterranean area. Three organic pomace-enriched substrates (mixtures middlings/pomace 3:1, 1:1, and 1:3) were assessed, together with 100% organic wheat flour and 100% organic middlings as control feeds. A feeding substrate made up of 25% olive pomace and 75% wheat middlings appeared to be the best compromise between growth performance (larval and pupal weights, survival rate, development time) and nutritional properties of mealworm larvae. In fact, larvae fed the 3:1 feed showed the highest dry matter (DM) yield (38.05%), protein content (47.58% DM), and essential/non-essential amino acids ratio (1.16). Fat content (32.14% DM) and fatty acid composition were not significantly different than those of larvae fed more pomace-enriched feeds.

ACS Style

Sara Ruschioni; Nino Loreto; Roberta Foligni; Cinzia Mannozzi; Nadia Raffaelli; Federica Zamporlini; Marina Pasquini; Andrea Roncolini; Federica Cardinali; Andrea Osimani; Lucia Aquilanti; Nunzio Isidoro; Paola Riolo; Massimo Mozzon. Addition of Olive Pomace to Feeding Substrate Affects Growth Performance and Nutritional Value of Mealworm (Tenebrio Molitor L.) Larvae. Foods 2020, 9, 317 .

AMA Style

Sara Ruschioni, Nino Loreto, Roberta Foligni, Cinzia Mannozzi, Nadia Raffaelli, Federica Zamporlini, Marina Pasquini, Andrea Roncolini, Federica Cardinali, Andrea Osimani, Lucia Aquilanti, Nunzio Isidoro, Paola Riolo, Massimo Mozzon. Addition of Olive Pomace to Feeding Substrate Affects Growth Performance and Nutritional Value of Mealworm (Tenebrio Molitor L.) Larvae. Foods. 2020; 9 (3):317.

Chicago/Turabian Style

Sara Ruschioni; Nino Loreto; Roberta Foligni; Cinzia Mannozzi; Nadia Raffaelli; Federica Zamporlini; Marina Pasquini; Andrea Roncolini; Federica Cardinali; Andrea Osimani; Lucia Aquilanti; Nunzio Isidoro; Paola Riolo; Massimo Mozzon. 2020. "Addition of Olive Pomace to Feeding Substrate Affects Growth Performance and Nutritional Value of Mealworm (Tenebrio Molitor L.) Larvae." Foods 9, no. 3: 317.

Journal article
Published: 01 November 2019 in LWT - Food Science and Technology
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ACS Style

Urszula Tylewicz; Cinzia Mannozzi; Santina Romani; Juan Manuel Castagnini; Kinga Samborska; Pietro Rocculi; Marco Dalla Rosa. Chemical and physicochemical properties of semi-dried organic strawberries enriched with bilberry juice-based solution. LWT - Food Science and Technology 2019, 114, 1 .

AMA Style

Urszula Tylewicz, Cinzia Mannozzi, Santina Romani, Juan Manuel Castagnini, Kinga Samborska, Pietro Rocculi, Marco Dalla Rosa. Chemical and physicochemical properties of semi-dried organic strawberries enriched with bilberry juice-based solution. LWT - Food Science and Technology. 2019; 114 ():1.

Chicago/Turabian Style

Urszula Tylewicz; Cinzia Mannozzi; Santina Romani; Juan Manuel Castagnini; Kinga Samborska; Pietro Rocculi; Marco Dalla Rosa. 2019. "Chemical and physicochemical properties of semi-dried organic strawberries enriched with bilberry juice-based solution." LWT - Food Science and Technology 114, no. : 1.

Journal article
Published: 08 July 2019 in Foods
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The objective of this work was to optimize pulsed electric field (PEF) or ohmic heating (OH) application for carrot and apple mashes treatment at different preheating temperatures (40, 60 or 80 °C). The effect of tissue disintegration on the properties of recovered juices was quantified, taking into account the colour change, the antioxidant activity and the enzyme activity of peroxidase (POD) in both carrot and apple juice and polyphenol oxidase (PPO) in apple juice. Lower ΔE and an increase of the antioxidant activity were obtained for juice samples treated with temperature at 80 °C with or without PEF and OH pretreatment compared with those of untreated samples. The inactivation by 90% for POD and PPO was achieved when a temperature of 80 °C was applied for both carrot and apple mash. A better retention of plant secondary metabolites from carrot and apple mashes could be achieved by additional PEF or OH application. Obtained results are the basis for the development of targeted processing concepts considering the release, inactivation and retention of ingredients.

ACS Style

Cinzia Mannozzi; Kamon Rompoonpol; Thomas Fauster; Urszula Tylewicz; Santina Romani; Marco Dalla Rosa; Henry Jaeger. Influence of Pulsed Electric Field and Ohmic Heating Pretreatments on Enzyme and Antioxidant Activity of Fruit and Vegetable Juices. Foods 2019, 8, 247 .

AMA Style

Cinzia Mannozzi, Kamon Rompoonpol, Thomas Fauster, Urszula Tylewicz, Santina Romani, Marco Dalla Rosa, Henry Jaeger. Influence of Pulsed Electric Field and Ohmic Heating Pretreatments on Enzyme and Antioxidant Activity of Fruit and Vegetable Juices. Foods. 2019; 8 (7):247.

Chicago/Turabian Style

Cinzia Mannozzi; Kamon Rompoonpol; Thomas Fauster; Urszula Tylewicz; Santina Romani; Marco Dalla Rosa; Henry Jaeger. 2019. "Influence of Pulsed Electric Field and Ohmic Heating Pretreatments on Enzyme and Antioxidant Activity of Fruit and Vegetable Juices." Foods 8, no. 7: 247.

Original research article
Published: 19 February 2019 in Frontiers in Microbiology
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The increasing competition within the food industry sector makes the requisite of innovation in processes and products essential, leading to focus the interest on the application of new processing technologies including high pressure homogenization (HPH) and ultra high pressure homogenization (UHPH). In this context, the present research aimed at evaluating the effects of two UHPH treatments performed at 200 MPa for 2 and 3 cycles on quality and functionality of organic kiwifruit juice stored at three different temperatures, i.e., 5, 15, and 25°C. The results showed that only the treatment performed at 200 MPa for 3 cycles was able to significantly increase the shelf-life of organic kiwifruit juices when stored at refrigeration temperature, avoiding also phase separation that occurred in the sample treated at 0.1 MPa (control) after 20 days of refrigerated storage. The obtained data showed also that the highest applied pressure was able to increase some quality parameters of the juice such as viscosity and luminosity (L∗) and increased the availability of total phenol content consequently enhancing the juice total antioxidant activity. The application of a treatment at 200 MPa for 3 cycles allowed to obtain a stable kiwifruit juice for more than 40 days under refrigerated storage. A challenge to implement this technology in food process as full alternative to thermal treatment could be represented by the adoption of pressure level up to 400 MPa followed by the packaging in aseptic conditions.

ACS Style

Francesca Patrignani; Cinzia Mannozzi; Silvia Tappi; Urszula Tylewicz; Federica Pasini; Vincenzo Castellone; Ylenia Riciputi; Pietro Rocculi; Santina Romani; Maria Fiorenza Caboni; Fausto Gardini; Rosalba Lanciotti; Marco Dalla Rosa. (Ultra) High Pressure Homogenization Potential on the Shelf-Life and Functionality of Kiwifruit Juice. Frontiers in Microbiology 2019, 10, 246 .

AMA Style

Francesca Patrignani, Cinzia Mannozzi, Silvia Tappi, Urszula Tylewicz, Federica Pasini, Vincenzo Castellone, Ylenia Riciputi, Pietro Rocculi, Santina Romani, Maria Fiorenza Caboni, Fausto Gardini, Rosalba Lanciotti, Marco Dalla Rosa. (Ultra) High Pressure Homogenization Potential on the Shelf-Life and Functionality of Kiwifruit Juice. Frontiers in Microbiology. 2019; 10 ():246.

Chicago/Turabian Style

Francesca Patrignani; Cinzia Mannozzi; Silvia Tappi; Urszula Tylewicz; Federica Pasini; Vincenzo Castellone; Ylenia Riciputi; Pietro Rocculi; Santina Romani; Maria Fiorenza Caboni; Fausto Gardini; Rosalba Lanciotti; Marco Dalla Rosa. 2019. "(Ultra) High Pressure Homogenization Potential on the Shelf-Life and Functionality of Kiwifruit Juice." Frontiers in Microbiology 10, no. : 246.

Journal article
Published: 15 October 2018 in Materials
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Thermal, structural and physico-chemical properties of different composite edible films based on alginate and pectin with the addition of citral essential oil (citral EO) as an agent to improve barrier properties, were investigated. The obtained films were clear and transparent, with a yellow hue that increased with citral EO addition. All the films displayed good thermal stability up to 160 °C, with a slight improvement observed by increasing the amount of citral EO in the composites. Gas transmission rate (GTR) strongly depended on the polymer structure, gas type and temperature, with improvement in barrier performance for composite samples. Also, citral EO did not exert any weakening action on the tensile behavior. On the contrary, an increase of the elastic modulus and of the tensile strength was observed. Lastly, water contact angle measurements demonstrated the dependence of the film wettability on the content of citral EO.

ACS Style

Valentina Siracusa; Santina Romani; Matteo Gigli; Cinzia Mannozzi; Juan Pablo Cecchini; Urszula Tylewicz; Nadia Lotti. Characterization of Active Edible Films based on Citral Essential Oil, Alginate and Pectin. Materials 2018, 11, 1980 .

AMA Style

Valentina Siracusa, Santina Romani, Matteo Gigli, Cinzia Mannozzi, Juan Pablo Cecchini, Urszula Tylewicz, Nadia Lotti. Characterization of Active Edible Films based on Citral Essential Oil, Alginate and Pectin. Materials. 2018; 11 (10):1980.

Chicago/Turabian Style

Valentina Siracusa; Santina Romani; Matteo Gigli; Cinzia Mannozzi; Juan Pablo Cecchini; Urszula Tylewicz; Nadia Lotti. 2018. "Characterization of Active Edible Films based on Citral Essential Oil, Alginate and Pectin." Materials 11, no. 10: 1980.

Journal article
Published: 01 August 2018 in Innovative Food Science & Emerging Technologies
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The aim of this work was to quantify the recovery of juice and bioactive compounds of apple and carrot mashes treated by the electrotechnologies (PEF or OH) at different pre-heating temperatures (40, 60 or 80 °C), considering thermal and electric field based cell disintegration. In general, a higher cell disintegration resulting from the applied pre-treatments also resulted in higher juice yield (around 10% increase for carrot and 5% for apple compared to untreated). Regarding the carotenoid content of obtained carrot juices, only the PEF pre-treatment at 20 °C resulted in an increased extractability. A release of total polyphenols from apples into the juice increased in all pre-treated samples compared to the control. This study suggests that a combined pre-treatment can further improve the cell disintegration and juice yield and may have the potential to increase the recovery of bioactive compounds depending on the treatment parameters. Thermal treatment followed by PEF or conducted by OH can still improve the cell disintegration and yield of juice. Moreover, the combination of thermal and electric field effects may also improve the recovery of bioactive compounds depending on the chosen treatment conditions. Therefore, the combined treatments show high potentiality for the application at industrial level to improve the release of the juice and at the same time to obtain novel products with high quality.

ACS Style

Cinzia Mannozzi; Thomas Fauster; K. Haas; U. Tylewicz; S. Romani; Marco Dalla Rosa; H. Jaeger. Role of thermal and electric field effects during the pre-treatment of fruit and vegetable mash by pulsed electric fields (PEF) and ohmic heating (OH). Innovative Food Science & Emerging Technologies 2018, 48, 131 -137.

AMA Style

Cinzia Mannozzi, Thomas Fauster, K. Haas, U. Tylewicz, S. Romani, Marco Dalla Rosa, H. Jaeger. Role of thermal and electric field effects during the pre-treatment of fruit and vegetable mash by pulsed electric fields (PEF) and ohmic heating (OH). Innovative Food Science & Emerging Technologies. 2018; 48 ():131-137.

Chicago/Turabian Style

Cinzia Mannozzi; Thomas Fauster; K. Haas; U. Tylewicz; S. Romani; Marco Dalla Rosa; H. Jaeger. 2018. "Role of thermal and electric field effects during the pre-treatment of fruit and vegetable mash by pulsed electric fields (PEF) and ohmic heating (OH)." Innovative Food Science & Emerging Technologies 48, no. : 131-137.

Journal article
Published: 01 June 2018 in Food Chemistry
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The aim of this work was to evaluate the efficacy of an innovative edible coating, based on chitosan from mushrooms enriched with procyanidins extracted from grape seeds, on fresh blueberry quality maintenance, (weight loss, pH, dry matter, colour, firmness and antioxidant activity) and microbial growth, during 14 days of storage at 4° C. For weight loss, pH and dry matter no relevant differences were detected among the control and the differently coated samples at each considered storage time. Chitosan and chitosan + procyanidins coatings promoted a slight decrease of luminosity and an increase of blue hue colour of blueberry samples during the whole storage period. The use of coating promoted an increase in the antiradical activity that was the highest in blueberries coated with chitosan + procyanidins. Microbiological analysis results indicated that the chitosan-based coated samples had a significantly higher yeast and mould growth inhibition compared to the uncoated sample.

ACS Style

Cinzia Mannozzi; Urszula Tylewicz; F. Chinnici; L. Siroli; P. Rocculi; Marco Dalla Rosa; Santina Romani. Effects of chitosan based coatings enriched with procyanidin by-product on quality of fresh blueberries during storage. Food Chemistry 2018, 251, 18 -24.

AMA Style

Cinzia Mannozzi, Urszula Tylewicz, F. Chinnici, L. Siroli, P. Rocculi, Marco Dalla Rosa, Santina Romani. Effects of chitosan based coatings enriched with procyanidin by-product on quality of fresh blueberries during storage. Food Chemistry. 2018; 251 ():18-24.

Chicago/Turabian Style

Cinzia Mannozzi; Urszula Tylewicz; F. Chinnici; L. Siroli; P. Rocculi; Marco Dalla Rosa; Santina Romani. 2018. "Effects of chitosan based coatings enriched with procyanidin by-product on quality of fresh blueberries during storage." Food Chemistry 251, no. : 18-24.

Journal article
Published: 01 November 2017 in LWT - Food Science and Technology
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ACS Style

Cinzia Mannozzi; J.P. Cecchini; Urszula Tylewicz; Lorenzo Siroli; F. Patrignani; R. Lanciotti; P. Rocculi; Marco Dalla Rosa; Santina Romani. Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life. LWT - Food Science and Technology 2017, 85, 440 -444.

AMA Style

Cinzia Mannozzi, J.P. Cecchini, Urszula Tylewicz, Lorenzo Siroli, F. Patrignani, R. Lanciotti, P. Rocculi, Marco Dalla Rosa, Santina Romani. Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life. LWT - Food Science and Technology. 2017; 85 ():440-444.

Chicago/Turabian Style

Cinzia Mannozzi; J.P. Cecchini; Urszula Tylewicz; Lorenzo Siroli; F. Patrignani; R. Lanciotti; P. Rocculi; Marco Dalla Rosa; Santina Romani. 2017. "Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life." LWT - Food Science and Technology 85, no. : 440-444.

Journal article
Published: 01 November 2017 in Journal of Food Engineering
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ACS Style

Urszula Tylewicz; Silvia Tappi; Cinzia Mannozzi; Santina Romani; Nicolò Dellarosa; Luca Laghi; Luigi Ragni; Pietro Rocculi; Marco Dalla Rosa. Effect of pulsed electric field (PEF) pre-treatment coupled with osmotic dehydration on physico-chemical characteristics of organic strawberries. Journal of Food Engineering 2017, 213, 2 -9.

AMA Style

Urszula Tylewicz, Silvia Tappi, Cinzia Mannozzi, Santina Romani, Nicolò Dellarosa, Luca Laghi, Luigi Ragni, Pietro Rocculi, Marco Dalla Rosa. Effect of pulsed electric field (PEF) pre-treatment coupled with osmotic dehydration on physico-chemical characteristics of organic strawberries. Journal of Food Engineering. 2017; 213 ():2-9.

Chicago/Turabian Style

Urszula Tylewicz; Silvia Tappi; Cinzia Mannozzi; Santina Romani; Nicolò Dellarosa; Luca Laghi; Luigi Ragni; Pietro Rocculi; Marco Dalla Rosa. 2017. "Effect of pulsed electric field (PEF) pre-treatment coupled with osmotic dehydration on physico-chemical characteristics of organic strawberries." Journal of Food Engineering 213, no. : 2-9.

Journal article
Published: 01 May 2017 in Journal of Food Engineering
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ACS Style

E. Betoret; C. Mannozzi; N. Dellarosa; L. Laghi; P. Rocculi; M. Dalla Rosa. Metabolomic studies after high pressure homogenization processed low pulp mandarin juice with trehalose addition. Functional and technological properties. Journal of Food Engineering 2017, 200, 22 -28.

AMA Style

E. Betoret, C. Mannozzi, N. Dellarosa, L. Laghi, P. Rocculi, M. Dalla Rosa. Metabolomic studies after high pressure homogenization processed low pulp mandarin juice with trehalose addition. Functional and technological properties. Journal of Food Engineering. 2017; 200 ():22-28.

Chicago/Turabian Style

E. Betoret; C. Mannozzi; N. Dellarosa; L. Laghi; P. Rocculi; M. Dalla Rosa. 2017. "Metabolomic studies after high pressure homogenization processed low pulp mandarin juice with trehalose addition. Functional and technological properties." Journal of Food Engineering 200, no. : 22-28.