Alessandra Bendini

Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics

At present, the geographical origin of extra virgin olive oils can be ensured by documented traceability, although chemical analysis may add information that is useful for possible confirmation. This preliminary study investigated the effectiveness of flash gas chromatography electronic nose and multivariate data analysis to perform rapid screening of commercial extra virgin olive oils characterized by a different geographical origin declared in the label. A comparison with solid phase micro extraction coupled to gas chromatography mass spectrometry was also performed. The new method is suitable to verify the geographic origin of extra virgin olive oils based on principal components analysis and discriminant analysis applied to the volatile profile of the headspace as a fingerprint. The selected variables were suitable in discriminating between 100% Italian and non-100% Italian oils. Partial least squares discriminant analysis also allowed prediction of the degree of membership of unknown samples to the classes examined.

Sustainability and quality in the food supply chain. A case study of shipment of edible oils

Purpose – Modern supply chains collect and deliver products worldwide and link vendors and consumers over thousands of miles. In the food industry, the quality of products is affected by manufacturing/processing and logistics activities, such as transportation and packaging. Specifically, transportation is likely the most critical step throughout the “food journey” from farm to fork because of the potential stresses that affect the products during shipment and storage activities. The purpose of this paper is to present and apply an original assessment of quality, safety and environmental effects due to the international distribution of food products via different container solutions. A case study that examines the shipment of edible oils from Italy to Canada demonstrates that the quality of a product at the place of consumption can be significantly affected by the use of different containers. Design/methodology/approach – A simulation-based quality assessment, combined with a life cycle and environmental ...

Characterization of olive mill wastewater fractions treatment by integrated membrane process

BACKGROUNDnUp to now, the management of olive mill wastewaters, a three-phase mill by-product, remains an unsolved problem, in particular for those regions where huge quantities of vegetable water are produced. Olive mill wastewaters were therefore treated to evaluate the characteristics of permeate and retentate fractions produced by an integrated membrane system working at two different volume concentration factors.nnnRESULTSnThe effect of two membrane-based filtration steps (microfiltration and nanofiltration) on the content of chemical oxygen demand, dry matter, sensory quality, phenolic compounds and antioxidant activity of permeate and retentate samples was evaluated. Furthermore, the effect of two different volume concentration factors (VCF), in the nanofiltration step, were investigated. At high VCF values, the total phenolic content in the retentate fraction was found to be 3.7-fold higher than the starting one, while the reduction of chemical oxygen demand in the permeate fraction was greater than 97% also at lower VCF values.nnnCONCLUSIONnEach filtration step has provided useful information concerning the utility and appropriateness of the processes chosen, suggesting a sustainable hypothesis of normal industrial practice that can be included in current processes of oil extraction, in order to purify water and recover phenolic compounds with high added value.

Chemical and Sensory Analysis of Commercial Tomato Juices Present on the Italian and Spanish Markets

A quantitative descriptive analysis was developed to characterize the sensory quality of a set of 12 organic and conventional tomato juices sold in Spanish and Italian markets. The volatile compounds of tomato juices were also studied. Twelve sensory descriptors, selected by a trained panel, evaluated the sensory profile of the samples. Some tomato juices were characterized by dominant positive notes typical of tomatoes (tomato paste, vegetable notes), whereas others by negative sensory attributes (off-flavors, high intensity of acidity, and sweetness). The volatile pattern of the samples, studied by SPME/GC-MS, was correlated with the sensory results: basically, organic tomato juices were characterized by vegetable notes and higher volatile compounds than conventional samples, regardless of their geographical origin. Conventional tomato juices were grouped in a closer cluster, whereas organic tomato juices were more diversified. Moreover, defective samples showed higher amounts of 3-methyl-1-butanol.

Olive oil enriched in lycopene from tomato by-product through a co-milling process

Abstract The aim of this investigation was to produce an olive oil (OO) naturally enriched with antioxidants, recovering carotenoids, in particular lycopene, using an industrial by-product of tomato seeds and skin. For this purpose, a technological process in a low-scale industrial plant to co-mill olives and tomato by-product in de-frosted or freeze-dried forms was applied and studied with respect to control samples. Preliminary results obtained from two different experiments were carried out by 40u2009kg of cultivar Correggiolo olives and 60u2009kg of olive blends from different cultivars. In both the experiments, the co-milling showed significant enrichment in carotenoids, especially in lycopene (mean values of 5.4 and 7.2u2009mg/kg oil from defrosted and freeze-dried by-products, respectively). The experimental results demonstrated the possibility to obtain a new functional food naturally enriched in antioxidant compounds, which might be marketed as “OO dressing enriched in lycopene” or “condiment produced using olives and tomato by-product”.

A new extraction approach to correct the effect of apparent increase in the secoiridoid content after filtration of virgin olive oil.

In the current study, a new approach has been developed for correcting the effect that moisture reduction after virgin olive oil (VOO) filtration exerts on the apparent increase of the secoiridoid content by using an internal standard during extraction. Firstly, two main Spanish varieties (Picual and Hojiblanca) were submitted to industrial filtration of VOOs. Afterwards, the moisture content was determined in unfiltered and filtered VOOs, and liquid-liquid extraction of phenolic compounds was performed using different internal standards. The resulting extracts were analyzed by HPLC-ESI-TOF/MS, in order to gain maximum information concerning the phenolic profiles of the samples under study. The reduction effect of filtration on the moisture content, phenolic alcohols, and flavones was confirmed at the industrial scale. Oleuropein was chosen as internal standard and, for the first time, the apparent increase of secoiridoids in filtered VOO was corrected, using a correction coefficient (Cc) calculated from the variation of internal standard area in filtered and unfiltered VOO during extraction. This approach gave the real concentration of secoiridoids in filtered VOO, and clarified the effect of the filtration step on the phenolic fraction. This finding is of great importance for future studies that seek to quantify phenolic compounds in VOOs.

A New Patented System to Filter Cloudy Extra Virgin Olive Oil

The aim of this investigation was to evaluate the chemical and sensory quality of three extra virgin olive oils (EV1-3) subjected to a new patented system to clarify cloudy oils through the insertion of an inert flow gas (argon) in olive oil mass. For this purpose, several quality parameters were determined on the three clarified (EVC1-3) and untreated (EVNC1-3) samples. In particular, the system patented by the University of Bologna and Sapio (a private company that supplies gas for industrial and research sectors) was applied to a 50 L batch of each oil after its production by a low-scale mill. The EV samples were bottled and stored at room temperature and kept in darkness before analysis. Basic quality indices including free acidity, peroxide value, specific absorption in the conjugated triene region and sensory analysis, as well as the composition of the major (fatty acids) and minor (tocopherols, polar phenols, volatiles, water) compounds were determined after three months of storage. The oxidative stability under stress conditions was also assessed. The main results concern the higher overall quality of the EV samples clarified by the patented system compared to untreated ones. The quantity of water significantly decreased in all clarified samples. Above all, the non-clarified oils showed a tendency to quickly develop off-flavors over time and to decrease their oxidative stability.

Sensory and rapid instrumental methods as a combined tool for quality control of cooked ham

In this preliminary investigation, different commercial categories of Italian cooked pork hams have been characterized using an integrated approach based on both sensory and fast instrumental measurements. For these purposes, Italian products belonging to different categories (cooked ham, “selected” cooked ham and “high quality” cooked ham) were evaluated by sensory descriptive analysis and by the application of rapid tools such as image analysis by an “electronic eye” and texture analyzer. The panel of trained assessors identified and evaluated 10 sensory descriptors able to define the quality of the products. Statistical analysis highlighted that sensory characteristics related to appearance and texture were the most significant in discriminating samples belonged to the highest (high quality cooked hams) and the lowest (cooked hams) quality of the product whereas the selected cooked hams, showed intermediate characteristics. In particular, high quality samples were characterized, above all, by the highest intensity of pink intensity, typical appearance and cohesiveness, and, at the same time, by the lowest intensity of juiciness; standard cooked ham samples showed the lowest intensity of all visual attributes and the highest value of juiciness, whereas the intermediate category (selected cooked ham) was not discriminated from the other. Also physical-rheological parameters measured by electronic eye and texture analyzer were effective in classifying samples. In particular, the PLS model built with data obtained from the electronic eye showed a satisfactory performance in terms of prediction of the pink intensity and presence of fat attributes evaluated during the sensory visual phase. This study can be considered a first application of this combined approach that could represent a suitable and fast method to verify if the meat product purchased by consumer match its description in terms of compliance with the claimed quality.