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Prof. Dr. Emma Chiavaro
Department of Food and Drug (DiSAF), University of Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy

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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: 04 May 2021 in Foods
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Authentication of extra virgin olive oils is a key strategy for their valorization and a way to preserve olive biodiversity. Physical and thermal analysis have been proposed in this study as fast and green techniques to reach this goal. Thirteen extra virgin olive oils (EVOOs) obtained from minor olive cultivars, harvested at three different ripening stages, in four Italian regions (Abruzzo, Apulia, Sardinia, and Calabria) have been studied. Thermal properties, viscosity and color, as influenced by fatty acid composition and chlorophyll content, have been investigated. The thermal curves of EVOOs, obtained by differential scanning calorimetry, were mostly influenced by the oleic acid content: a direct correlation with the cooling and heating enthalpy and an indirect correlation with the cooling transition range were observed. The minor fatty acids, and particularly arachidic acid, showed an influence, mostly on the heating thermograms. Viscosity and color showed respectively a correlation with fatty acids composition and chlorophyll content, however they didn’t result able to discriminate between the samples. Thanks to the principal component analysis, the most influencing thermal parameters and fatty acids were used to cluster the samples, based on their botanical and geographical origin, resulting instead the harvesting time a less influential variable.

ACS Style

Maria Paciulli; Graziana Difonzo; Paola Conte; Federica Flamminii; Amalia Piscopo; Emma Chiavaro. Physical and Thermal Evaluation of Olive Oils from Minor Italian Cultivars. Foods 2021, 10, 1004 .

AMA Style

Maria Paciulli, Graziana Difonzo, Paola Conte, Federica Flamminii, Amalia Piscopo, Emma Chiavaro. Physical and Thermal Evaluation of Olive Oils from Minor Italian Cultivars. Foods. 2021; 10 (5):1004.

Chicago/Turabian Style

Maria Paciulli; Graziana Difonzo; Paola Conte; Federica Flamminii; Amalia Piscopo; Emma Chiavaro. 2021. "Physical and Thermal Evaluation of Olive Oils from Minor Italian Cultivars." Foods 10, no. 5: 1004.

Journal article
Published: 22 December 2020 in Foods
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Green coffee parchment (GCP) is becoming interesting, due to the diffusion of wet processing in which coffee parchment is collected separately; it is one of the less studied coffee by-products, but it is reported to be rich in phenolic compounds and dietary fiber. The addition of GCP (355–500 μm) at 2 % to gluten-free breads was investigated in terms of physical properties (volume, moisture content, water activity, crumb grain, texture, and color), total antioxidant capacity (TAC) and total phenol content during three days of storage. Moreover, the effects of GCP on sensorial characteristics, 5-hydroxymethylfurfural (HMF), and oxidative stability was evaluated. From the sensorial analysis, bread with 2% addition resulted in being acceptable for consumers with no significant differences from the control, while 4% of GCP was discarded by consumers, as it resulted in being too bitter. Moreover, GCP at 2% addition did not modify volume, moisture content, and water activity. On the contrary, GCP deeply affected the color with a darker aspect that was appreciated by consumers. Regarding texture, 2% of GCP did not affect hardness, cohesiveness, and staling process during storage. Interestingly, 2% of GCP significantly improved the TAC and oxidative stability of the bread; in accordance with these results, 2% of GCP reduced the HMF content, thanks to its antioxidant compounds.

ACS Style

Paola Littardi; Massimiliano Rinaldi; Maria Grimaldi; Antonella Cavazza; Emma Chiavaro. Effect of Addition of Green Coffee Parchment on Structural, Qualitative and Chemical Properties of Gluten-Free Bread. Foods 2020, 10, 5 .

AMA Style

Paola Littardi, Massimiliano Rinaldi, Maria Grimaldi, Antonella Cavazza, Emma Chiavaro. Effect of Addition of Green Coffee Parchment on Structural, Qualitative and Chemical Properties of Gluten-Free Bread. Foods. 2020; 10 (1):5.

Chicago/Turabian Style

Paola Littardi; Massimiliano Rinaldi; Maria Grimaldi; Antonella Cavazza; Emma Chiavaro. 2020. "Effect of Addition of Green Coffee Parchment on Structural, Qualitative and Chemical Properties of Gluten-Free Bread." Foods 10, no. 1: 5.

Research article
Published: 15 October 2020 in Journal of the Science of Food and Agriculture
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BACKGROUND The current dietary guidelines recommend five or more fruits, vegetables and legumes servings per day. Often, these products are eaten cooked, resulting in organoleptic and nutritional changes. Vacuum cooking is gaining attention as alternative cooking technique, thanks to its ability to preserve or even enhance sensory and healthy properties of food. Its household application is however poorly explored. In this work, the effect of vacuum cooking, performed with a new patented system, was studied for the first time on pumpkin cubes and compared to sous vide and a traditional steam cooking, through a multidisciplinary approach. RESULTS All the cooking treatments damaged pumpkin microstructure, leading to cells separation and plasmolysis; vacuum cooking resulted the most aggressive method, as confirmed by the texture softening. Vacuum cooking resulted also the less impacting method on pumpkin colour, in relation to the largest extraction of some classes of carotenoids from the broken cells. A significant polyphenols extraction, especially of gallic acid and naringenin, was instead observed for sous vide and steamed pumpkins. Total antioxidant activity, ascribable to the effect of both carotenoids and polyphenols, resulted thus enhanced after cooking, mainly for vacuum cooked pumpkins, followed by the steamed and sous vide ones. CONCLUSIONS Vacuum cooking, followed by sous vide, has often shown better performances than traditional steam cooking on pumpkin cubes. The implementation of sous‐vide and vacuum cooking at domestic level or in professional kitchens and in the food industry would allow the consumption of vegetables with improved nutritional and sensorial characteristics. This article is protected by copyright. All rights reserved.

ACS Style

Massimiliano Rinaldi; Saverio Santi; Maria Paciulli; Tommaso Ganino; Nicoletta Pellegrini; Attilio Visconti; Paola Vitaglione; Davide Barbanti; Emma Chiavaro. Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods. Journal of the Science of Food and Agriculture 2020, 101, 2534 -2541.

AMA Style

Massimiliano Rinaldi, Saverio Santi, Maria Paciulli, Tommaso Ganino, Nicoletta Pellegrini, Attilio Visconti, Paola Vitaglione, Davide Barbanti, Emma Chiavaro. Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods. Journal of the Science of Food and Agriculture. 2020; 101 (6):2534-2541.

Chicago/Turabian Style

Massimiliano Rinaldi; Saverio Santi; Maria Paciulli; Tommaso Ganino; Nicoletta Pellegrini; Attilio Visconti; Paola Vitaglione; Davide Barbanti; Emma Chiavaro. 2020. "Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods." Journal of the Science of Food and Agriculture 101, no. 6: 2534-2541.

Journal article
Published: 13 September 2020 in LWT
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Pineapple cubes in sugar syrup were treated with high-pressure processing (HPP), conventional (DIM) heating and ohmic heating (OHM). Samples were compared in terms of microstructural, physical (total soluble solids, sieve analysis, texture and colour) and residual pectin methylesterase activity (PME) and total antioxidant capacity. OHM yielded relevant changes in cellular microstructure and electroporation of the cell wall. The HPP treatment favoured the presence of soluble solids in the syrup, and the samples were less damaged in terms of shape and microstructure. in the samples were harder following HPP than they were with OHM and DIM, while HPP showed the highest colorimetric (ΔE) differences compared with RAW samples. The PME residual activity was the lowest in pineapple treated by DIM, while the antioxidant capacity was comparable among treated samples.

ACS Style

Massimiliano Rinaldi; Paola Littardi; Tommaso Ganino; Antonio Aldini; Margherita Rodolfi; Davide Barbanti; Emma Chiavaro. Comparison of physical, microstructural, antioxidant and enzymatic properties of pineapple cubes treated with conventional heating, ohmic heating and high-pressure processing. LWT 2020, 134, 110207 .

AMA Style

Massimiliano Rinaldi, Paola Littardi, Tommaso Ganino, Antonio Aldini, Margherita Rodolfi, Davide Barbanti, Emma Chiavaro. Comparison of physical, microstructural, antioxidant and enzymatic properties of pineapple cubes treated with conventional heating, ohmic heating and high-pressure processing. LWT. 2020; 134 ():110207.

Chicago/Turabian Style

Massimiliano Rinaldi; Paola Littardi; Tommaso Ganino; Antonio Aldini; Margherita Rodolfi; Davide Barbanti; Emma Chiavaro. 2020. "Comparison of physical, microstructural, antioxidant and enzymatic properties of pineapple cubes treated with conventional heating, ohmic heating and high-pressure processing." LWT 134, no. : 110207.

Journal article
Published: 11 August 2020 in Foods
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Stabilization of ohmic pretreated peach cubes (ohm) in syrup, representative of semifinished fruit products, was finalized by ohmic heating (OHM) and high pressure processing (HPP), proposed respectively as thermal and nonthermal pasteurization, in comparison to a conventional pasteurization treatment (DIM). The samples were then studied in terms of histological, physical (dimensional distribution, tenderometry, texture, viscosity of syrup and colour), chemical (total phenolic and ascorbic acid content), and sensorial (triangle test) properties. Severe modifications of the cell walls were observed in ohm-DIM and ohm-OHM samples, with swelling and electroporation, respectively. From chemical analyses, significant reduction of ascorbic acid and simultaneous increase of total phenolics content were observed for ohm-DIM and ohm-OHM, probably in relation to the cell wall damages. ohm-HPP showed the best preservation of the dimensional characteristics and hardness, followed by ohm-OHM and ohm-DIM. In addition, textural and colour parameters evidenced similar results, with ohm-HPP as the less different from ohm. Finally, the sensorial analysis confirmed ohm-HPP and ohm-OHM samples as the most similar to ohm as well as the most appreciated in terms of colour and consistency.

ACS Style

Massimiliano Rinaldi; Paola Littardi; Maria Paciulli; Tommaso Ganino; Emanuela Cocconi; Davide Barbanti; Margherita Rodolfi; Antonio Aldini; Emma Chiavaro. Impact of Ohmic Heating and High Pressure Processing on Qualitative Attributes of Ohmic Treated Peach Cubes in Syrup. Foods 2020, 9, 1093 .

AMA Style

Massimiliano Rinaldi, Paola Littardi, Maria Paciulli, Tommaso Ganino, Emanuela Cocconi, Davide Barbanti, Margherita Rodolfi, Antonio Aldini, Emma Chiavaro. Impact of Ohmic Heating and High Pressure Processing on Qualitative Attributes of Ohmic Treated Peach Cubes in Syrup. Foods. 2020; 9 (8):1093.

Chicago/Turabian Style

Massimiliano Rinaldi; Paola Littardi; Maria Paciulli; Tommaso Ganino; Emanuela Cocconi; Davide Barbanti; Margherita Rodolfi; Antonio Aldini; Emma Chiavaro. 2020. "Impact of Ohmic Heating and High Pressure Processing on Qualitative Attributes of Ohmic Treated Peach Cubes in Syrup." Foods 9, no. 8: 1093.

Journal article
Published: 01 August 2020 in LWT - Food Science and Technology
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Shortbread cookies with 0, 20, 40 and 50% fat replacement were obtained using an emulsion filled gel (EFG) based on inulin and extra virgin olive oil and studied during 60 storage days. Increasing the amount of EFG in shortbread cookies, higher volumes and harder texture were observed, in relation to the higher water availability and the lower fat content. Thermal analysis conducted by means of DSC and 1H-NMR confirmed the key role of lipids and water status on the mechanical properties of shortbread cookies. Darker colour and toasted notes were registered for increasing levels of EFG, in relation to the presence of inulin involved in the Maillard reaction. During storage, all the cookies resulted very stable regarding dimensions, colour and rancidity perception; only slight texture changes were observed, probably related to the moisture redistribution among the cookies components. EFG can be proposed as valuable ingredient to replace fats in shortbread cookies, allowing the use of the health claim “reduced saturated fat content” already from 40% butter substitution.

ACS Style

Maria Paciulli; Paola Littardi; Eleonora Carini; Vito Michele Paradiso; Maria Castellino; Emma Chiavaro. Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects during storage. LWT - Food Science and Technology 2020, 133, 109888 .

AMA Style

Maria Paciulli, Paola Littardi, Eleonora Carini, Vito Michele Paradiso, Maria Castellino, Emma Chiavaro. Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects during storage. LWT - Food Science and Technology. 2020; 133 ():109888.

Chicago/Turabian Style

Maria Paciulli; Paola Littardi; Eleonora Carini; Vito Michele Paradiso; Maria Castellino; Emma Chiavaro. 2020. "Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects during storage." LWT - Food Science and Technology 133, no. : 109888.

Original paper
Published: 26 May 2020 in European Food Research and Technology
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Cocoa bean shells (CBS) are by-products of cocoa processing. Their rich chemical composition makes them interesting ingredients to improve the overall quality of gluten free bread. The addition of different dimensional fractions (F1, 1.00–1.99 mm; F2, 0.50–0.99 mm; F3, 0.355–0.49 mm) of CBS to gluten-free bread was investigated in terms of volume, moisture content, crumb grain, texture and colour during 3 days of storage. No significant differences in moisture content were observed among fractions, but protein, fat and fibre content resulted influenced by the dimensional range. With reference to water absorption indexes, F2 showed the highest water binding capacity (WBC) and water holding capacity (WHC), having instead the lowest water solubility index (WSI), in comparison with the other fractions, and confirming a good retention of the fibres’ structure. Results on bread showed that CBS addition modified crumb grain leading to a lower specific volume, especially for F2. The presence of CBS accelerated significantly the crumb staling process in comparison with the control, resulting; however, F1 softer than control at the end of the storage period. Finally, colour was improved by the presence of CBS becoming darker, with F3 showing the highest impact on L* and a*.

ACS Style

Massimiliano Rinaldi; Paola Littardi; Maria Paciulli; Augusta Caligiani; Emma Chiavaro. Effect of cocoa bean shells granulometries on qualitative properties of gluten-free bread during storage. European Food Research and Technology 2020, 246, 1583 -1590.

AMA Style

Massimiliano Rinaldi, Paola Littardi, Maria Paciulli, Augusta Caligiani, Emma Chiavaro. Effect of cocoa bean shells granulometries on qualitative properties of gluten-free bread during storage. European Food Research and Technology. 2020; 246 (8):1583-1590.

Chicago/Turabian Style

Massimiliano Rinaldi; Paola Littardi; Maria Paciulli; Augusta Caligiani; Emma Chiavaro. 2020. "Effect of cocoa bean shells granulometries on qualitative properties of gluten-free bread during storage." European Food Research and Technology 246, no. 8: 1583-1590.

Journal article
Published: 23 March 2020 in LWT
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The present study investigated the effect of different levels of chestnut flour in formulations of soft wheat fresh pasta. A physicochemical characterization of flours, uncooked and cooked pasta was carried out. Chestnut flour showed higher water absorption properties than soft wheat flour or mix of them. Frozen water of pasta decreased for higher level of chestnut substitution, being instead water activity constant. During cooking chestnut enriched pasta showed higher solid loss for increasing levels of substitution, in relation with the reduction of hardness and deformability. Increasing percentages of chestnut flour were also reflected in a progressive darkening of the final products. Moreover, the increased antioxidant activity observed on enriched pasta, even after cooking, may be related to the high level of antioxidant compounds of chestnut flour. Proton molecular dynamics was also influenced by the formulation, as resulted by the increased protons mobility observed for higher levels of chestnut flour replacement.

ACS Style

Paola Littardi; Maria Paciulli; Eleonora Carini; Massimiliano Rinaldi; Margherita Rodolfi; Emma Chiavaro. Quality evaluation of chestnut flour addition on fresh pasta. LWT 2020, 126, 109303 .

AMA Style

Paola Littardi, Maria Paciulli, Eleonora Carini, Massimiliano Rinaldi, Margherita Rodolfi, Emma Chiavaro. Quality evaluation of chestnut flour addition on fresh pasta. LWT. 2020; 126 ():109303.

Chicago/Turabian Style

Paola Littardi; Maria Paciulli; Eleonora Carini; Massimiliano Rinaldi; Margherita Rodolfi; Emma Chiavaro. 2020. "Quality evaluation of chestnut flour addition on fresh pasta." LWT 126, no. : 109303.

Journal article
Published: 21 July 2019 in Foods
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The use of high pressure on fruits and vegetables is today widely studied as an alternative to the traditional thermal preservation techniques, with the aim of better preserving nutritional and organoleptic properties. The use of high hydrostatic pressures (400–600 MPa; 1–5 min; room temperature) was tested on the physicochemical and structural properties of blueberries, in comparison to raw and blanched samples. High hydrostatic pressures led to higher tissue damages than blanching, related to the intensity of the treatment. The cellular damages resulted in leakage of intracellular components, such as bioactive molecules and enzymes. As a consequence, among the high pressure treatments, the resulting antioxidant activity was higher for samples treated for longer times (5 min). Pectinmethyl esterase (PME), deactivated by blanching, but strongly barotolerant, was more active in blueberries treated with the more intense high pressure conditions. Blueberry texture was better retained after high pressure than blanching, probably because of the PME effect. Blueberry color shifted towards purple tones after all of the treatments, which was more affected by blanching. Principal component analysis revealed the mild impact of high pressure treatments on the organoleptic properties of blueberries.

ACS Style

Maria Paciulli; Ilce Gabriela Medina Meza; Massimiliano Rinaldi; Tommaso Ganino; Alessandro Pugliese; Margherita Rodolfi; Davide Barbanti; Michele Morbarigazzi; Emma Chiavaro. Improved Physicochemical and Structural Properties of Blueberries by High Hydrostatic Pressure Processing. Foods 2019, 8, 272 .

AMA Style

Maria Paciulli, Ilce Gabriela Medina Meza, Massimiliano Rinaldi, Tommaso Ganino, Alessandro Pugliese, Margherita Rodolfi, Davide Barbanti, Michele Morbarigazzi, Emma Chiavaro. Improved Physicochemical and Structural Properties of Blueberries by High Hydrostatic Pressure Processing. Foods. 2019; 8 (7):272.

Chicago/Turabian Style

Maria Paciulli; Ilce Gabriela Medina Meza; Massimiliano Rinaldi; Tommaso Ganino; Alessandro Pugliese; Margherita Rodolfi; Davide Barbanti; Michele Morbarigazzi; Emma Chiavaro. 2019. "Improved Physicochemical and Structural Properties of Blueberries by High Hydrostatic Pressure Processing." Foods 8, no. 7: 272.

Article
Published: 14 December 2018 in Journal of Thermal Analysis and Calorimetry
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The thermal profiles of whole freeze-dried raw milk, obtained by differential scanning calorimetry (DSC) upon heating, were compared to those of their concentrate fractions (cream, skimmed milk, acid casein and whey) in order to associate the thermal peaks with the related components. Two peaks associated with fat melting, a glass transition attributed to caseins and a complex exothermic peak associated with lactose and its interactions with the other milk components were observed, in a close relation to the values of water activity of the samples. Freeze drying is the least invasive technique for drying milk, thus the results of this study may be attributed to the thermal transitions of milk components in their native state, unlike what is observed on roller- or spray-dried milk. The DSC technique is confirmed as an effective tool for the evaluation of the thermophysical properties of milk, as modified by different industrial processes.

ACS Style

Alessandro Pugliese; Maria Paciulli; Emma Chiavaro; Germano Mucchetti. Application of differential scanning calorimetry to freeze-dried milk and milk fractions. Journal of Thermal Analysis and Calorimetry 2018, 137, 703 -709.

AMA Style

Alessandro Pugliese, Maria Paciulli, Emma Chiavaro, Germano Mucchetti. Application of differential scanning calorimetry to freeze-dried milk and milk fractions. Journal of Thermal Analysis and Calorimetry. 2018; 137 (2):703-709.

Chicago/Turabian Style

Alessandro Pugliese; Maria Paciulli; Emma Chiavaro; Germano Mucchetti. 2018. "Application of differential scanning calorimetry to freeze-dried milk and milk fractions." Journal of Thermal Analysis and Calorimetry 137, no. 2: 703-709.

Journal article
Published: 05 September 2018 in Food Chemistry
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The effects of high pressure treatments (200, 400, 600 MPa for 5 min) and a thermal treatment (85 °C for 5 min) were evaluated on cubes of two pumpkin species (Cucurbita maxima L. var. Delica and Cucurbita moschata Duchesne var. Butternut) up to 2 months of refrigerated storage. Increasing the pressure, small parenchyma cells from the pumpkin tissue exhibited collapses and separations, especially for Butternut. This species showed a lower hardness than Delica at time 0. For both species, 400 MPa and thermal treatment were the most effective in the inactivation of pectinmethylesterase, which reactivated after 2 months, especially for Butternut. Colorimetric parameters decreased after all treatments. Antioxidant activity resulted affected by pressure, showing a significant increase during storage especially for the samples treated at 200 MPa after 2 months, comparable to the thermal treated ones. Among the tested treatments, 400 MPa may be considered as the best option for the quality retention during storage.

ACS Style

Maria Paciulli; Massimiliano Rinaldi; Margherita Rodolfi; Tommaso Ganino; Michele Morbarigazzi; Emma Chiavaro. Effects of high hydrostatic pressure on physico-chemical and structural properties of two pumpkin species. Food Chemistry 2018, 274, 281 -290.

AMA Style

Maria Paciulli, Massimiliano Rinaldi, Margherita Rodolfi, Tommaso Ganino, Michele Morbarigazzi, Emma Chiavaro. Effects of high hydrostatic pressure on physico-chemical and structural properties of two pumpkin species. Food Chemistry. 2018; 274 ():281-290.

Chicago/Turabian Style

Maria Paciulli; Massimiliano Rinaldi; Margherita Rodolfi; Tommaso Ganino; Michele Morbarigazzi; Emma Chiavaro. 2018. "Effects of high hydrostatic pressure on physico-chemical and structural properties of two pumpkin species." Food Chemistry 274, no. : 281-290.

Journal article
Published: 04 September 2018 in LWT - Food Science and Technology
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In the present paper, the effect of different levels of chestnut flour (0, 500, 800, 1000 g/kg) in gluten-free biscuits' formulations was evaluated, during a storage of 60 days. Chestnut flour increased water binding capacity and decreased water absorption index of the gluten-free mix used as the basis of biscuits' recipe, leading also to a decrease of both viscous and elastic moduli as well as hardness of the formulated doughs up to 70% in comparison to control samples. At time 0 day, the highest chestnut flour contents (1000 and 800 g/kg) gave the highest hardness values of the biscuits; during storage all the formulations showed water content increase from about 26 to 35 g/kg. Correspondingly, also hardness values increased during storage while only the samples produced with 1000 g/kg chestnut flour remained constant in time. In addition, gluten-free biscuits produced with chestnut flour appeared darker (lower L* and higher a* and b* values) and with higher oxidative stability values, probably in relation to the antioxidants present in chestnut. Chestnut flour improved technological and organoleptic quality of the gluten-free biscuits. In particular, 500 g/kg chestnut flour replacement may be considered the best compromise between quality and storage stability.

ACS Style

Maria Paciulli; Massimiliano Rinaldi; Antonella Cavazza; Tommaso Ganino; Margherita Rodolfi; Benedetta Chiancone; Emma Chiavaro. Effect of chestnut flour supplementation on physico-chemical properties and oxidative stability of gluten-free biscuits during storage. LWT - Food Science and Technology 2018, 98, 451 -457.

AMA Style

Maria Paciulli, Massimiliano Rinaldi, Antonella Cavazza, Tommaso Ganino, Margherita Rodolfi, Benedetta Chiancone, Emma Chiavaro. Effect of chestnut flour supplementation on physico-chemical properties and oxidative stability of gluten-free biscuits during storage. LWT - Food Science and Technology. 2018; 98 ():451-457.

Chicago/Turabian Style

Maria Paciulli; Massimiliano Rinaldi; Antonella Cavazza; Tommaso Ganino; Margherita Rodolfi; Benedetta Chiancone; Emma Chiavaro. 2018. "Effect of chestnut flour supplementation on physico-chemical properties and oxidative stability of gluten-free biscuits during storage." LWT - Food Science and Technology 98, no. : 451-457.

Evaluation study
Published: 24 November 2017 in Journal of the Science of Food and Agriculture
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Several studies investigated the impact of different cooking techniques on the quality of vegetables. However, the use of the combined air–steam cooking is still scarcely debated, despite the advantages informally referred by professional catering workers. In this study, its optimization was studied on Brussels sprouts and pumpkin cubes to obtain the best physical (texture, color) and antioxidant (FRAP, total phenols) response, in comparison to a conventional steaming treatment. Increasing the strength of the air–steam treatment, Brussels sprouts resulted softer, less green (higher a* value), richer of phenol and exhibited lower FRAP values than the steamed ones. The air-steamed pumpkin cubes exhibited an equivalent softening degree than that of steamed one and, under the strongest cooking conditions, a higher antioxidant quality and a yellow darkening (lower b* value). Varying the cooking time and/or temperature, a linear change of force/compression hardness and a* (negative a*: greenness) for Brussels sprouts, b* (yellowness) and total phenol content for pumpkin cubes was observed. A predictive model for these variables was obtained by the response surface methodology. The best process conditions to achieve the optimal desirability were also identified. The application of air–steam cooking under suitable time/temperature conditions could be proposed as an alternative method to a traditional steam cooking on Brussels sprouts and pumpkin, being able to preserve or improve their quality. The best air–steam cooking conditions were 25' at 90 °C for Brussels sprouts and 10' at 110 °C for pumpkin.

ACS Style

Maria Paciulli; Chiara Dall'Asta; Massimiliano Rinaldi; Nicoletta Pellegrini; Alessandro Pugliese; Emma Chiavaro. Application and optimisation of air-steam cooking on selected vegetables: impact on physical and antioxidant properties. Journal of the Science of Food and Agriculture 2017, 98, 2267 -2276.

AMA Style

Maria Paciulli, Chiara Dall'Asta, Massimiliano Rinaldi, Nicoletta Pellegrini, Alessandro Pugliese, Emma Chiavaro. Application and optimisation of air-steam cooking on selected vegetables: impact on physical and antioxidant properties. Journal of the Science of Food and Agriculture. 2017; 98 (6):2267-2276.

Chicago/Turabian Style

Maria Paciulli; Chiara Dall'Asta; Massimiliano Rinaldi; Nicoletta Pellegrini; Alessandro Pugliese; Emma Chiavaro. 2017. "Application and optimisation of air-steam cooking on selected vegetables: impact on physical and antioxidant properties." Journal of the Science of Food and Agriculture 98, no. 6: 2267-2276.

Book chapter
Published: 16 October 2017 in Fruit and Vegetable Phytochemicals
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ACS Style

Maria Paciulli; Mariantonella Palermo; Emma Chiavaro; Nicoletta Pellegrini. Chlorophylls and Colour Changes in Cooked Vegetables. Fruit and Vegetable Phytochemicals 2017, 703 -719.

AMA Style

Maria Paciulli, Mariantonella Palermo, Emma Chiavaro, Nicoletta Pellegrini. Chlorophylls and Colour Changes in Cooked Vegetables. Fruit and Vegetable Phytochemicals. 2017; ():703-719.

Chicago/Turabian Style

Maria Paciulli; Mariantonella Palermo; Emma Chiavaro; Nicoletta Pellegrini. 2017. "Chlorophylls and Colour Changes in Cooked Vegetables." Fruit and Vegetable Phytochemicals , no. : 703-719.

Book chapter
Published: 12 July 2017 in Nutritionally Enhanced Edible Oil Processing
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ACS Style

Maria Teresa Rodriguez-Estrada; Maria Paciulli; Lorenzo Cerretani; Emma Chiavaro; Smain Chemat. Production of Vegetable Oils from Fruits, Oilseeds, and Beans. Nutritionally Enhanced Edible Oil Processing 2017, 1 -34.

AMA Style

Maria Teresa Rodriguez-Estrada, Maria Paciulli, Lorenzo Cerretani, Emma Chiavaro, Smain Chemat. Production of Vegetable Oils from Fruits, Oilseeds, and Beans. Nutritionally Enhanced Edible Oil Processing. 2017; ():1-34.

Chicago/Turabian Style

Maria Teresa Rodriguez-Estrada; Maria Paciulli; Lorenzo Cerretani; Emma Chiavaro; Smain Chemat. 2017. "Production of Vegetable Oils from Fruits, Oilseeds, and Beans." Nutritionally Enhanced Edible Oil Processing , no. : 1-34.

Journal article
Published: 01 June 2017 in Food Chemistry
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The effect of sourdough fermentation combined with chestnut flour was investigated for improving technological and nutritional quality of gluten-free bread during 5day shelf life by means of chemico-physical and nutritional properties. Sourdough fermentation by itself and with chestnut flour reduced volume of loaves and heterogeneity in crumb grain. Sourdough technology allowed increasing crumb moisture content with no significant variations during shelf-life. Chestnut flour darkened crumb and crust while no effects on colour were observed for sourdough. Sourdough and/or chestnut flour addition caused a significant increase in crumb hardness at time 0 while a significant reduction of staling was observed only at 5days, even if a decrease in amylopectin fusion enthalpy was observed. The percentage of hydrolysed starch during in vitro digestion was significantly reduced by sourdough fermentation with a presumable lower glycaemic index.

ACS Style

Massimiliano Rinaldi; Maria Paciulli; Augusta Caligiani; Francesca Scazzina; Emma Chiavaro. Sourdough fermentation and chestnut flour in gluten-free bread: A shelf-life evaluation. Food Chemistry 2017, 224, 144 -152.

AMA Style

Massimiliano Rinaldi, Maria Paciulli, Augusta Caligiani, Francesca Scazzina, Emma Chiavaro. Sourdough fermentation and chestnut flour in gluten-free bread: A shelf-life evaluation. Food Chemistry. 2017; 224 ():144-152.

Chicago/Turabian Style

Massimiliano Rinaldi; Maria Paciulli; Augusta Caligiani; Francesca Scazzina; Emma Chiavaro. 2017. "Sourdough fermentation and chestnut flour in gluten-free bread: A shelf-life evaluation." Food Chemistry 224, no. : 144-152.

Journal article
Published: 01 January 2017 in Food Technology and Biotechnology
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This study aims to evaluate the performance of two types of prebiotic sausages formulated with resistant starch (RS) and β-glucan (BG) extract (in ratios of 2.22:1.33 and 2.75:1.88) during frying and chilled storage. The oxidative stability indices and microbial counts were determined. The incorporation of two types of prebiotic dietary fibre increased frying loss and oil absorption. However, the moisture content of prebiotic sausages after production was higher than of conventional sausages and it decreased significantly during storage. The use of sausage sample containing 2.22% RS and 1.33% BG as a recommended formulation can decrease fat oxidation of sausages during storage due to antioxidant properties of BG extract, but higher levels of RS and BG could not be used due to further increase in fat oxidation. Total viable count increased up to day 45 and decreased afterwards. The addition of BG extract improved the antioxidant properties of sausages. Additionally, the antimicrobial properties of BG and moisture reduction could inhibit microbial growth. Moreover, the addition of RS caused an increase in thiobarbituric acid and peroxide values.

ACS Style

Roghayeh Amini Sarteshnizi; Hedayat Hosseini; Nader Karimian Khosroshahi; Farzane Shahraz; Amin Mousavi Khaneghah; Manije Kamran; Rozita Komeili; Emma Chiavaro. Effect of Resistant Starch and β-Glucan Combination on Oxidative Stability, Frying Performance, Microbial Count and Shelf Life of Prebiotic Sausage During Refrigerated Storage. Food Technology and Biotechnology 2017, 55, 475 -483.

AMA Style

Roghayeh Amini Sarteshnizi, Hedayat Hosseini, Nader Karimian Khosroshahi, Farzane Shahraz, Amin Mousavi Khaneghah, Manije Kamran, Rozita Komeili, Emma Chiavaro. Effect of Resistant Starch and β-Glucan Combination on Oxidative Stability, Frying Performance, Microbial Count and Shelf Life of Prebiotic Sausage During Refrigerated Storage. Food Technology and Biotechnology. 2017; 55 (4):475-483.

Chicago/Turabian Style

Roghayeh Amini Sarteshnizi; Hedayat Hosseini; Nader Karimian Khosroshahi; Farzane Shahraz; Amin Mousavi Khaneghah; Manije Kamran; Rozita Komeili; Emma Chiavaro. 2017. "Effect of Resistant Starch and β-Glucan Combination on Oxidative Stability, Frying Performance, Microbial Count and Shelf Life of Prebiotic Sausage During Refrigerated Storage." Food Technology and Biotechnology 55, no. 4: 475-483.

Journal article
Published: 14 December 2016 in European Journal of Lipid Science and Technology
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The deep changes caused by oxidation on virgin olive oil (VOO), which is a high quality product, not subjected to ameliorative refining, make this phenomenon one of the most studied. Among the techniques used to study oxidation in olive oil, thermal analysis (TA) provides useful information about the thermal behavior of the samples as affected by oxidation. Thermogravimetry (TG), measuring the changes in the sample mass, can monitor the kinetics of oil mass loss in decomposition processes or oxidation and has been found particularly useful, especially when operating simultaneously with Differential Thermal Analysis (DTA) or Differential Scanning Calorimetry (DSC). The DSC thermal curves of olive oil, both on cooling and heating, has been found to be largely influenced by the oxidative status of the samples and different statistical approaches have been successfully proposed to correlate the thermal parameters with the conventional chemical indicators of oxidation. DSC can be also used to study the kinetics of phase transition phenomena as affected by oxidation. This review provides an exhaustive survey about the application of the thermoanalytical techniques on this topic proposing them as as a fast and green alternative to conventional chemical methods. Practical applications: The evaluation of the oxidative status of olive oil requires the development of simple and fast analytical techniques. The most used analytical methods are based on the chemical evaluation of the presence of molecules markers of lipid oxidation, but thermal analysis may provide a fast and green tool in this field, as it does not require sample preparation and use of solvents. The application of thermal analysis for the assessment of the oxidative degradation of olive oil has today reached numerous evidences that attest its actual applicability, and they are all summarized in this review. By these studies it is possible to put in evidence its ability to give qualitative information about the oxidative status of olive oil, both in terms of fatty substance degradation and presence of oxidation molecules that could be very helpful in the field of quality assurance for this high quality vegetable oil.

ACS Style

Stefano Vecchio Ciprioti; Maria Paciulli; Emma Chiavaro. Application of different thermal analysis techniques to characterize oxidized olive oils. European Journal of Lipid Science and Technology 2016, 119, 1 .

AMA Style

Stefano Vecchio Ciprioti, Maria Paciulli, Emma Chiavaro. Application of different thermal analysis techniques to characterize oxidized olive oils. European Journal of Lipid Science and Technology. 2016; 119 (1):1.

Chicago/Turabian Style

Stefano Vecchio Ciprioti; Maria Paciulli; Emma Chiavaro. 2016. "Application of different thermal analysis techniques to characterize oxidized olive oils." European Journal of Lipid Science and Technology 119, no. 1: 1.

Journal article
Published: 01 July 2016 in LWT
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Two commercial gluten-free mixtures (F1gf, and F2gf,) were enriched with 20 g/100 g and 10 g/100g of chestnut flour, respectively, to produce technologically and nutritionally improved breads (M1C, M2C) to be compared to gluten-free breads (M1 and M2). Physicochemical (proximate composition, colour, texture, crumb grain characteristics) and nutritional (antioxidant capacity, in vitro digestion) indices were monitored during three days storage. The addition of chestnut flour led to colour browning, lower bulk volume with larger crumb holes and faster staling resulting from crumb cohesiveness and resilience decrease. M2C presented harder crumb and smaller holes compared to M1C, probably due to the lupine proteins in M2C. During storage, the crust hardness decreased (M1C) or increased (M2C) depending on mixture components, as consequence of different water migration. Higher antioxidant activity was observed for both the enriched breads while no variations resulted in starch digestibility. Finally, only breads with 20 g/100g of enrichment showed a significant increase in total as well as soluble and insoluble fibres.

ACS Style

Maria Paciulli; Massimiliano Rinaldi; Martina Cirlini; Francesca Scazzina; Emma Chiavaro. Chestnut flour addition in commercial gluten-free bread: A shelf-life study. LWT 2016, 70, 88 -95.

AMA Style

Maria Paciulli, Massimiliano Rinaldi, Martina Cirlini, Francesca Scazzina, Emma Chiavaro. Chestnut flour addition in commercial gluten-free bread: A shelf-life study. LWT. 2016; 70 ():88-95.

Chicago/Turabian Style

Maria Paciulli; Massimiliano Rinaldi; Martina Cirlini; Francesca Scazzina; Emma Chiavaro. 2016. "Chestnut flour addition in commercial gluten-free bread: A shelf-life study." LWT 70, no. : 88-95.