Chiara Sanmartin

Development of Phenol-Enriched Olive Oil with Phenolic Compounds Extracted from Wastewater Produced by Physical Refining

While in the last few years the use of olive cake and mill wastewater as natural sources of phenolic compounds has been widely considered and several studies have focused on the development of new extraction methods and on the production of functional foods enriched with natural antioxidants, no data has been available on the production of a phenol-enriched refined olive oil with its own phenolic compounds extracted from wastewater produced during physical refining. In this study; we aimed to: (i) verify the effectiveness of a multi-step extraction process to recover the high-added-value phenolic compounds contained in wastewater derived from the preliminary washing degumming step of the physical refining of vegetal oils; (ii) evaluate their potential application for the stabilization of olive oil obtained with refined olive oils; and (iii) evaluate their antioxidant activity in an in vitro model of endothelial cells. The results obtained demonstrate the potential of using the refining wastewater as a source of bioactive compounds to improve the nutraceutical value as well as the antioxidant capacity of commercial olive oils. In the conditions adopted, the phenolic content significantly increased in the prototypes of phenol-enriched olive oils when compared with the control oil.

Kinetics of D-glucose and D-fructose conversion during the alcoholic fermentation promoted by Saccharomyces cerevisiae.

Although many studies on the different aspects of alcoholic fermentation are available in the literature, it is still difficult to identify the possible causes of the slowing-down or stuck of fermentations, even if the change of some compositional parameters (D-glucose/D-fructose and glycerine produced/hexoses converted ratios) could be assumed as sound signals of a possible deviation from the usual Saccharomyces metabolic pathways. The reason why alcoholic yeasts preferably metabolise D-glucose rather than D-fructose was investigated by a kinetic model based on six functional parameters having a well-defined chemical-physical meaning. The time evolution of different initial concentrations of D-glucose and D-fructose, dissolved in a model solution simulating a must (citrate buffer at pH 3.4 inoculated by a commercial strain of Saccharomyces cerevisiae), was investigated adding or not ethanol to the reaction medium. When a reduced amount of ethanol was dissolved in the reaction medium, the time evolution of the fermentation rates of these two sugars did not differ significantly, to diversify rather strongly when the alcoholic concentration increased. The hypothesised mathematical model accounts for this particular kinetic behaviour. In fact, only the sensitivity to ethanol showed by the enzymatic protein involved in the limiting steps of the fermentation process of these two sugars differed significantly, the enzymatic transformation of D-fructose being more sensitive to ethanol than D-glucose. This difference was able to justify the different kinetic behaviours shown by the two sugars when ethanol concentration in the reaction medium increased.

The expression of a full-bodied red wine as a function of the characteristics of the glass utilized for the tasting

With the aim to better understand how the differences related to the glass type can influence the consumer perception of the wine, the same product was assessed in each glass, at the same moment, for three times (t = 0, 40 and 120 min) during every tasting session. The evolution of wine in each glass was characterized also by a chemical and physical point of view, in order to verify if the different characteristics of the glasses utilized influenced the chemical parameters analyzed, so to justify the changes in the sensorial perception expressed by the panel components. Thanks to the general overlapping between the developments related to the evolution of sensorial, chemical and physical characteristics of the wine, it was possible to define a final classification of the types of glasses utilized and identify which glass seemed to show the best influence on the sensory perceptions of the wine tasted.

Glass and wine: a good example of the deep relationship between drinkware and beverage

ABSTRACT As the choice of the drinkware could deeply affect consumer perception during beverage consumption, an experimental research was carried out by expert testers to investigate the evolution of chemical–physical and sensory profiles of a typical rosé wine maintained in different types of glasses. The aim of this research was to select some parameters to well correlate beverage sensory properties with glass characteristics which can be used for drinkware design. The different sensorial profiles, obtained as a function of the geometric characteristics of glasses, were compared with one another. In order to find any significant parameter useful to represent the time evolution of the wine inside each vessel, the wine poured in all glasses was also characterized at different times from a chemical and physical point of view. As the design parameters are now guided more by aesthetic reasons rather than by functional ones, this new ‘integrated approach’, deriving from the merging of chemical, physical and sensorial data, can be used to design the optimum vessel for the enjoyment of the consumer during assessing sessions. This innovative procedure could be easily adapted for every beverage such as fruit juices, sparkling wines or beer.

The Kinetics of Alcoholic Fermentation by Two Yeast Strains in High Sugar Concentration Media

Over the last two decades, most of Italian vines have produced grapes with higher sugar to total acid ratios, greater concentrations of phenols and aromatic compounds and greater potential wine quality. As a consequence, the musts obtained by these grapes are more difficult to process because of the risk of slowing or stuck of fermentation. With the aim of describing the time evolution of the sugars bioconversion during alcoholic fermentation, the kinetics of the D-glucose and D-fructose degradations, promoted by two yeast strains (Saccharomyces cerevisiae (strain C) e Saccharomyces bayanus (strain B)), was investigated using synthetic media, added or not with ethanol. The concentrations of both the substrates and the products of the sugars conversions, as well as the number of viable cells of yeasts, were determined as a function of the alcoholic fermentation time and the related kinetics constants determined. If the reaction medium contained high concentrations of both glucose and fructose, the strains showed significant different fermentatory ability. In these conditions a stuck of fermentation occurred and the remaining sugar was only fructose (strain C) or prevailing fructose (strain B). If the reaction medium contained only glucose as substrate, the strain C seemed more efficient while the kinetics behavior changed completely in presence of only fructose. On the basis of the information collected using this kinetic approach, it would be possible to develop technical data sheets, specific for each yeast strain, useful to choose the optimal microbial strain as a function of the different operative conditions. Moreover the kinetic constant of hexose conversion could be adopted as bio-markers in selection and breeding of wine yeast strains having a lower tendency for sluggish fructose fermentation.

A kinetic method to identify the optimum temperature for β-glucanase activity.

Enzymatic preparations containing β-glucanases are largely utilised in winemaking to facilitate the filtration of musts and wines coming from grapes affected by Botrytis cinerea, and to induce the release of mannoproteins and oligosaccharides from the cell wall of yeasts. The aim of the present work was to investigate the effect of temperature on β-glucanase activity. For this purpose, the kinetic activity of a commercial enzymatic preparation containing β-glucanases was tested utilising a model solution (buffer solution of β-glucan extracted from alcoholic yeasts with a pH similar to a must/wine, with or without 13% ethanol added) at different temperatures ranging from 20 to 40°C. By an innovative procedure based on a kinetic model able to describe the time evolution of D-glucose accumulation – the final product of β-glucan hydrolysis – it was possible to relate the maximum rate of this process to temperature. The temperature at which the enzymatic activity showed the maximum value (Tmax) was close to 30°C, without any substantial variation following ethanol addition. Indeed, in spite of a remarkable reduction (of about 66%) in the catalytic activity shown by the commercial enzymatic preparation, no significant variation of the Tmax was observed, suggesting that the presence of an inhibitor such as ethanol in the reaction medium did not change the sensibility of the enzymes to temperature.

The Kinetics of Fermentations in Sourdough Bread Stored at Different Temperature and Influence on Bread Quality

The fermentations induced by the utilization of sourdough in bread-making, are able to enhance the qualitative properties of the final dough, improving its volume, texture and flavor, so to obtain a bread characterized by high qualitative properties and able to retard its staling process. In particular the working conditions adopted can deeply affect the ratio occurring between the populations of lactic acid bacteria and alcoholic yeasts of the sourdough and then also the productions of the related metabolites, which deeply affect the organoleptic characteristics and then also the quality of the final bread. The effect induced on the microbial and chemical composition of the sourdough by different values of the storage temperature utilized (13, 19 and 27°C) between two successive refreshes (~ 24 hours), was evaluated to put in evidence the different sensory characteristics assumed by the corresponding breads. The sensory profiles of the obtained breads evaluated by the descriptive analyses, were carried on by a panel of trained assessors using a sensorial sheet specifically developed for this purpose and characterized by unstructured graphical intensity scales; the reliability of judgments obtained was evaluated by statistical analysis.

A Mathematical Model to Evaluate the Kinetics of D-glucose and D-fructose Fermentations by Saccharomyces bayanus at Increasing Ethanol Concentrations

In the cellar, slow and stuck fermentations occurring during winemaking are often successfully solved by the addition of yeast strains like Saccharomyces bayanus. The kinetic behaviour shown by S. bayanus during alcoholic fermentation was investigated using a mathematical model previously tested for S. cerevisiae, in order to show which of the six functional parameters of the model differed significantly with the yeast population. Although some parameters (hexose fractions converted to ethanol and glycerol) did not change, the kinetic constant related to the inactivation rate of the yeast population showed by S. cerevisiae assumed a value significantly higher (approximately 50-fold) than that observed for S. bayanus, while this latter population was ten times less affected by ethanol than S. cerevisiae. Although no remarkable differences could be found between the ability shown by the two yeast populations to convert hexoses (D-glucose and D-fructose), the tolerance for ethanol accumulation changed strongly. The conversion rate of these two hexoses by S. bayanus was affected less (about ten thousand-fold) by ethanol than that of S. cerevisiae.

Effect of the baking process on artisanal sourdough bread-making: A technological and sensory evaluation.

Most baking processes in the food manufacturing sector involve use of gas-fired ovens. Only about one-third of the total energy used in these ovens adds value to the final product. The remaining two-thirds is discharged with the exhaust gases at 150-250o C and thus represents an opportunity for heat recovery. However, the low temperature range, fouling and presence of corrosive materials in the exhaust streams make heat recovery technically challenging and uneconomical. The existing low grade heat recovery technolgies mostly use gas to liquid heat transfer to produce hot water for use in other areas of the manufacturing plant. The performance of these systems is governed by hot water demand in the factory and is therefore not recommended if there are frequent fluctuations in demand or if a more efficient technology, such as combined heat and power, is already in place. This study involves design, manufacturing and testing of a novel low-temperature gas to gas heat recovery system using an array of heat pipe heat exchangers, for industrial-scale baking ovens at a large confectionary manufacturing plant. Unlike gas to liquid heat transfer, a gas to gas heat transfer system provides direct savings in oven fuel consumption, independent of the hot water and other energy demands elsewhere in the plant. The heat recovery potential of the system is estimated using a thermodynamic model developed based on energy and mass balance for the ovens. The design enables recovery of up to 50% of the energy available through the exhaust stack, increasing the energy efficiency of the overall process to 60% and reducing food manufacturing costs by one third.

Title: The kinetics of alcoholic fermentation in model solutions characterised by high sugar concentration: different behaviour of two yeast strains.

T is a serious need for prepared food items that are both milk-free and gluten-free. Gluten-free items created often contain milk. The products created milk-free are not necessarily gluten-free. The need has arisen because of individuals that have food allergies and/or intolerance. Approximately 6% of children and approximately 4% of adults in the western countries including the United States have food allergies. Milk is the most common of food allergies. Approximately 1% of the United States population has celiac disease. This condition results because of an immune reaction to the gliadin contained in the protein of wheat and similar grains. The toxicity of the gluten grains has been identified in the gliadin protein, which is found in wheat, triticale, rye, barley, and oats. The FDA has made a final ruling on labeling gluten-free of contains <20 parts per million of gluten and identified gluten free as products without wheat, barley and rye and their cross grains. The result of consuming the wheat protein causes the enzyme tissue transglutaminase to modify the protein and the immune system reacts by causing an inflammatory reaction. This results in the destruction of the lining (the villi) of the small intestine interferes with the absorption of nutrients. The only treatment for this problem is to avoid consuming products that contain gluten for life. Less of (1985) reported that cow’s milk provokes gluten enteropathy. It is strongly recommended celiac patients avoid any products with milk because of the absence of microvilli and villi. Villi are the mechanism by which gluten absorbs into body through the intestinal tract. The gluten flattens the villi and the individual cannot process gliadin protein from the grains. The microvilli are the mechanism for processing the milk sugars and proteins. Annette C. Bentley, J Food Process Technol 2013, 4:10 http://dx.doi.org/10.4172/2157-7110.S1.013The United Arab Emirates (UAE) is the fourth leading country producing 12% of the world palm dates (FAO 2010).Date seed, a major by-products of the date fruit processing industry,accounts for approximately 10% of the fruit weight. Date seedis composed mainly of dietary fiber (75-80%) and isan important source of polyphenols and natural antioxidants.Consumption of dietary fiber has a protective effect against the development of diet-related disorders (cardiovascular disease, type 2 diabetes, high cholesterol levels) while polyphenolic compounds and antioxidants are associated with decreased incidence of cancers. Functional pita bread was produced by replacing 5, 10, 15 and 20% of pita breadflourwith date seed powder (DSP). Bread made from wheat flour and whole wheat flour were used as controls. Previous studies indicated that pita bread containing DSP had similar nutritional properties as regular and whole wheat breads with higher fiber, flavonoids and antioxidant capacity. Sensory properties and consumer acceptance of the bread samples were investigated.DSP incorporation affected pita bread appearance and color significantly. Appearance quality of pita bread decreased with increasing the level of DSP. Pita bread containing 5% DSP had better sensory quality compared to whole wheat pita bread. Pita bread containing 10% DSP had similar sensory quality as the whole wheat bread pita bread and increasing DSP level above 10% significantly decreased bread sensory quality. Acceptable and high quality functional pita bread (excellent source of dietary fiber, flavonoids and antioxidants) could be produced by incorporating up to 10% date seed powder.I perception is a condition in which an altered supply of nutrients modifies immune responses. However, it has become linked intimately with endeavors to improve the clinical course of ill and surgical patients who often require an exogenous supply of nutrients. The role of nutrition in the proper functioning of the immune system is well documented since ancient times, several micronutrients such as vitamins and minerals are linked with modulation of cell mediated immunity, phagocytes function and secretary immunoglobulin, antibody concentrations and cytokine production. Malnutrition is a major nutritional disorder globally, especially in the developing countries, poor dietary habits and imbalance of nutrients’ intake, results in adverse consequences on the normal body functions. In the domain of nutrition, there are several proven facts that energy and nutrient deficiencies are responsible for multiple immune problems, these disparities can be addressed with good dietary practices as selenium, zinc, iron, copper, vitamins are of significant importance for the development of the immune system . Consequently, the malnutrition results in several health disparities e.g. Nutritional-acquired immune deficiency syndrome (NAIDS). There are several areas that need to be addressed the most important is to raise the awareness of the people for balanced uptake of nutrients. Moreover, special dietary plans should be prepared for communities which could utilize the key concepts of food diversification and food fortifications with essential nutrients. In the nutshell, government agencies and allied stakeholders need to take necessary actions for reducing the extent of malnutrition. Farhan Saeed, J Food Process Technol 2013, 4:10 http://dx.doi.org/10.4172/2157-7110.S1.013S evidence of probiotic benefits on human health is continuously expending but many of the trends currently affecting the probiotics market are related to the global regulatory movement. Although hundreds of products are marketed as probiotics, many of the strains they contain haven’t been evaluated sufficiently. In addition, there are still no official or generally accepted methods for the analysis of probiotic products, where quantification and strain identification are crucial. Legislation on food supplements is partially harmonized at the EU level in the frame of a regulation on nutrition and health claims made on foods. Perhaps the most difficult challenge for research on probiotic products is providing proof of efficacy in healthy individuals. In clinical trials, the efficiency of probiotic intervention has to be relied on well-documented effects measured with reliable biomarkers independent of the subjective criteria according to which a subject feels healthy. Where pathogenesis is not present or it is not completely understood, the efficacy of probiotic treatment is often evaluated according to the perceived improvement of quality of life. A wide variety of host, dietary and environmental factors that affect gastrointestinal micro biota additionally make clinical studies difficult. The significant effect of probiotic prevention or supportive treatment failed frequently due to small number of participants in the survey. As EFSA rejected all general claims about probiotics so far, food supplements are at a crossroads. Many recent probiotic studies are already focused to specific health problems instead of general well-being and it might be expected that increasing number of probiotic products will be registered as drugs. Irena Rogelj, J Food Process Technol 2013, 4:10 http://dx.doi.org/10.4172/2157-7110.S1.013Prebiotic health benefits in potentiating the function of probiotics and promoting gut health is steadily gaining scientific substantiation. . Hemicellulose is rich in xylan, a polysaccharide that can be used for production of Xylooligosaccharides (XOS), considering the potential market demand of XOS in food and pharmaceutical industry. Xylooligosaccharides (XOS) are sugar oligomers made up of xylose units. In the present investigation, Water soluble polysaccharides (WSP) extracted from rice bran and finger millet CO 9 seed coat were 29.0% and 24.0% respectively. The hemicelluloses content in rice bran and finger millet seed coat were found to be 50.0% and 40.0% respectively. FTIR spectra of WSP were recorded to identify the functional groups. Thermal analysis of the WSP with Thermal Gravimetric Analyzer and Differential Scanning Calorimeter showed both WSP and standard Beech wood xylan were highly thermostable. Morphology, particle size, crystal structure and H1 NMR studies of WSP indicated that rice bran and finger millet seed coat contain xylan. The presence of β linkages of XOS was evident on treatment of WSP with xylanase. We aim to characterize the XOS and study the prebiotic efficacy of these fractions of XOS. Hence, research in this area has a high potential for generation of scientific information and development of viable methods for value-added functional food ingredients.T use of renewable energy sources is currently becoming unavoidable necessity for several reasons such as the price of oil is increasing; oil is non-renewable source of energy and pressures strongly on the global environment. The use of biomass to produce energy is one of the recent important topics for two different reasons. The first, energy production from biomass will reduce the environmental pollution, but the second, use of important crops such as wheat and corn for energy production is unethical practice. Many of the third world countries are suffering from food shortages. Recycling agricultural residues and lignocellulosic biomass for sustainable production of biofuels may present a practical solution. Ethanol made from biomass provides unique environmental, economic strategic benefits and can be considered as a safe and cleanest liquid fuel alternative to fossil fuels. An aerobic fermentation technology is important in enhancing crop residue use efficiency, biogas productivity and soil fertility. Fermentation technology may help reduce the use of fossil fuels and improve the environment in rural areas. Waste water which was remained after recovering of ethanol and removing the biomass from the fermentation medium had considerable levels of potassium (K), sodium (Na), magnesium (Mg), calcium (Ca), iron (Fe), copper (Cu) and manganese (Mn) and can be recommended for use in plant irrigation. The present work discusses the background of biomass production and the potentials of some agricultural residues and sweeteners in that aspect, bioethanol production technologies, and evaluation of whole plants vs. agro-industrial wastes by using in vitro gas production technique to predict fractions of rumen fermentable organic matter. Mohamed Emad A. Nasser et al., J Food Process Technol 2013, 4:10 http://dx.doi.org/10.4172/2157-7110.S1.013Microbes are prolific sources of novel secondary metabolites with a range of biological activities that may ultimately find application as anti-infective, anti-cancer agents or other pharmaceutically useful compounds. Hence many drug discovery companies are engaged in isolation of novel bioactive metabolites from these microbial sources. Till date, numerous metabolites from these sources have been identified and few of them are undergoing developmental process through pre-clinical or clinical stages or have been launched in the market. Many of such new secondary metabolites are produced using microbial fermentation process rather than chemical synthesis because the fermentations are economically competitive and produce biologically active isomers. To carry out further drug development work including pre-clinical and clinical trials, sufficient quantities of these compounds are needed. For this purpose, the processes are usually scaled up from flask to pilot scale fermenter level. The scale up process is very challenging as the conditions followed during shake flask or lab fermentation may not suit for high volume cultivation. The recovery of the product is also a difficult job and needs lots of efforts to arrive at the right process conditions. Also, at the initial stages of discovery, the microbial strains (wild type) generally have very low production yields of the desired novel metabolites when cultivated in flasks or laboratory fermenter. In order to make the scale up process cost effective, the strains need to be improved to achieve several fold improvement in titers. This presentation will describe the challenges faced during fermentation scale-up process for production of new chemical entities with reference to some case studies. A successful process would lead to commercialization of newly discovered molecule in future.