The Experts below are selected from a list of 3234 Experts worldwide ranked by ideXlab platform
Vera Lavelli - One of the best experts on this subject based on the ideXlab platform.
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modelling the stability of maltodextrin encapsulated grape skin phenolics used as a new ingredient in apple puree
Food Chemistry, 2016Co-Authors: Vera Lavelli, P Sri S C Harsha, Giorgia SpignoAbstract:Highly soluble maltodextrin-encapsulated grape skin phenolics comprising anthocyanins and less hydrophilic flavonoids were added as an ingredient to apple puree. Upon formulation, heat treatments were applied to achieve 3-14 decimal reductions (D) of the Target Microorganism (Alicyclobacillus acidoterrestris). A storage study was performed at 15-35°C for 1month. Monomeric anthocyanins were retained at 100% after the 3 D treatment, while anthocyanin retention decreased to 72% with increasing heating intensity until 14 D. During storage, the concentration of monomeric anthocyanins decreased following first-order kinetics (k25°C=34.4d(-1), activation energy=51.0kJ/mol). The flavanols were more stable than the monomeric anthocyanins. The hydroxycinnamic acid, dihydrochalcone and flavonol contents did not change. The fortified puree had a two-fold higher reducing capacity with respect to apple puree. Overall, this ingredient could meet the industrial demand for sustainable colouring agents and health promoting compounds.
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Tuning Physical Properties of Tomato Puree by Fortification with Grape Skin Antioxidant Dietary Fiber
Food and Bioprocess Technology, 2015Co-Authors: Vera Lavelli, Pedapati Siva Charan Sri Harsha, Laura Marinoni, Manuela Mariotti, Giovanni CabassiAbstract:Grape skins recovered from winemaking by-products were investigated for use as sustainable, antioxidant fiber-rich ingredient for the innovation of low-energy dense tomato puree. Six tomato purees fortified with grape skin antioxidant fiber, with varying particle size distribution, and two control tomato purees were studied. Physical parameters of purees were analyzed upon mixing and either an intensive heat treatment or an optimized heat treatment designed to achieve six decimal reductions of a Target Microorganism ( Alicyclobacillus acidoterrestris ) as recommended for pasteurization of acidic fruit products. Mixing of grape skin antioxidant fiber with tomato purees led to a decrease in both surface-weighted mean diameter (Sauter mean diameter, d(3,2)) and volume-weighted mean diameter (d(4,3)) values and an increase in span. Changes in these descriptors were most significant in purees added with the smallest particle sizes. Thermal stabilization of purees slightly decreased the d(3,2) values further and increased d(4,3) values, suggesting concomitant occurrence of particle disaggregation and formation of flocs within the food matrix. Phenolic solubility was inversely correlated to d(3,2) values. Bostwick consistency, storage (G′) and loss (G″) moduli, and complex viscosity (η*) increased in the fortified purees. The η* values displayed a positive correlation with d(4,3) values. Variations in Hunter colorimetric parameters were within the acceptability threshold. Overall, the information obtained provides knowledge to assist development of fiber-rich, low-energy dense fruit purees.
Giovanni Cabassi - One of the best experts on this subject based on the ideXlab platform.
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Tuning Physical Properties of Tomato Puree by Fortification with Grape Skin Antioxidant Dietary Fiber
Food and Bioprocess Technology, 2015Co-Authors: Vera Lavelli, Pedapati Siva Charan Sri Harsha, Laura Marinoni, Manuela Mariotti, Giovanni CabassiAbstract:Grape skins recovered from winemaking by-products were investigated for use as sustainable, antioxidant fiber-rich ingredient for the innovation of low-energy dense tomato puree. Six tomato purees fortified with grape skin antioxidant fiber, with varying particle size distribution, and two control tomato purees were studied. Physical parameters of purees were analyzed upon mixing and either an intensive heat treatment or an optimized heat treatment designed to achieve six decimal reductions of a Target Microorganism ( Alicyclobacillus acidoterrestris ) as recommended for pasteurization of acidic fruit products. Mixing of grape skin antioxidant fiber with tomato purees led to a decrease in both surface-weighted mean diameter (Sauter mean diameter, d(3,2)) and volume-weighted mean diameter (d(4,3)) values and an increase in span. Changes in these descriptors were most significant in purees added with the smallest particle sizes. Thermal stabilization of purees slightly decreased the d(3,2) values further and increased d(4,3) values, suggesting concomitant occurrence of particle disaggregation and formation of flocs within the food matrix. Phenolic solubility was inversely correlated to d(3,2) values. Bostwick consistency, storage (G′) and loss (G″) moduli, and complex viscosity (η*) increased in the fortified purees. The η* values displayed a positive correlation with d(4,3) values. Variations in Hunter colorimetric parameters were within the acceptability threshold. Overall, the information obtained provides knowledge to assist development of fiber-rich, low-energy dense fruit purees.
Giuseppe Zeppa - One of the best experts on this subject based on the ideXlab platform.
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use of winemaking by products as an ingredient for tomato puree the effect of particle size on product quality
Food Chemistry, 2014Co-Authors: Valentina Lavelli, P Sri S C Harsha, Luisa Torri, Giuseppe ZeppaAbstract:Abstract Formulations of tomato puree with grape skin fibres (Chardonnay variety) having varying particle sizes were studied. The contents of flavonoids (by HPLC–DAD) and proanthocyanidins ( n -butanol/HCl assay), reducing capacity (ferric ion reducing antioxidant power, FRAP) and anti-glycation activity by a bovine serum albumin (BSA)/fructose model system were analysed in vitro . A liking test was performed with consumers. Stabilization was carried out by either an intensive autoclave treatment or an optimised microwave-treatment achieving 6D-reduction of the Target Microorganism ( Alicylobacillus acidoterrestris ). In the fortified tomato purees, the solubility of proanthocyanidins decreased, but was partly restored by autoclave treatment, which also caused deglycosylation of flavonol glycosides. Microwave treatment did not show any effect on phenolics. The reducing capacity and ability to inhibit protein glycation greatly increased in the fortified purees. The particle sizes of solids in the formulations played a major role with respect to the consumers’ liking, with the smallest fraction showing maximum ratings.
Ingrid Aguiló-aguayo - One of the best experts on this subject based on the ideXlab platform.
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Ultrasound Processing Alone or in Combination with Other Chemical or Physical Treatments as a Safety and Quality Preservation Strategy of Fresh and Processed Fruits and Vegetables: A Review
Food and Bioprocess Technology, 2019Co-Authors: Iolanda Nicolau-lapeña, Tomás Lafarga, Maribel Abadias, Gloria Bobo, Inmaculada Vinas, Ingrid Aguiló-aguayoAbstract:Ultrasound (US) processing has emerged as a novel food preservation technology. This strategy has proved antimicrobial effects due to cavitation, which is the formation, growth, and collapse of bubbles that generate a localized mechanical and chemical energy. This technology can be applied by water so introducing it in the washing step to obtain safe fresh or fresh-cut products could be promising. The current review provides an overview of the current knowledge and recent findings on the use of US, alone or in combination with other mild physical technologies or chemical agents, to reduce microbial loads, and to better retain their quality attributes including color and texture, as well as the content of bioactive compounds such as antioxidant, phenolic compounds, or vitamins of minimally processed fruits and vegetables. As the effects of US depends on several factors related with treatment parameters, Target Microorganism, and matrix characteristics, further research efforts should be directed on optimizing US processes in accordance with their further application.
P Sri S C Harsha - One of the best experts on this subject based on the ideXlab platform.
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modelling the stability of maltodextrin encapsulated grape skin phenolics used as a new ingredient in apple puree
Food Chemistry, 2016Co-Authors: Vera Lavelli, P Sri S C Harsha, Giorgia SpignoAbstract:Highly soluble maltodextrin-encapsulated grape skin phenolics comprising anthocyanins and less hydrophilic flavonoids were added as an ingredient to apple puree. Upon formulation, heat treatments were applied to achieve 3-14 decimal reductions (D) of the Target Microorganism (Alicyclobacillus acidoterrestris). A storage study was performed at 15-35°C for 1month. Monomeric anthocyanins were retained at 100% after the 3 D treatment, while anthocyanin retention decreased to 72% with increasing heating intensity until 14 D. During storage, the concentration of monomeric anthocyanins decreased following first-order kinetics (k25°C=34.4d(-1), activation energy=51.0kJ/mol). The flavanols were more stable than the monomeric anthocyanins. The hydroxycinnamic acid, dihydrochalcone and flavonol contents did not change. The fortified puree had a two-fold higher reducing capacity with respect to apple puree. Overall, this ingredient could meet the industrial demand for sustainable colouring agents and health promoting compounds.
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use of winemaking by products as an ingredient for tomato puree the effect of particle size on product quality
Food Chemistry, 2014Co-Authors: Valentina Lavelli, P Sri S C Harsha, Luisa Torri, Giuseppe ZeppaAbstract:Abstract Formulations of tomato puree with grape skin fibres (Chardonnay variety) having varying particle sizes were studied. The contents of flavonoids (by HPLC–DAD) and proanthocyanidins ( n -butanol/HCl assay), reducing capacity (ferric ion reducing antioxidant power, FRAP) and anti-glycation activity by a bovine serum albumin (BSA)/fructose model system were analysed in vitro . A liking test was performed with consumers. Stabilization was carried out by either an intensive autoclave treatment or an optimised microwave-treatment achieving 6D-reduction of the Target Microorganism ( Alicylobacillus acidoterrestris ). In the fortified tomato purees, the solubility of proanthocyanidins decreased, but was partly restored by autoclave treatment, which also caused deglycosylation of flavonol glycosides. Microwave treatment did not show any effect on phenolics. The reducing capacity and ability to inhibit protein glycation greatly increased in the fortified purees. The particle sizes of solids in the formulations played a major role with respect to the consumers’ liking, with the smallest fraction showing maximum ratings.
