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Dive into the research topics where Elena Vittadini is active.

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Featured researches published by Elena Vittadini.


Wound Repair and Regeneration | 2003

Reduction of scar formation in full-thickness wounds with topical celecoxib treatment.

Traci A. Wilgus; Yael Vodovotz; Elena Vittadini; Elizabeth A. Clubbs; Tatiana M. Oberyszyn

Adult wound repair occurs with an initial inflammatory response, reepithelialization, and the formation of a permanent scar. Although the inflammatory phase is often considered a necessity for successful adult wound healing, fetal healing studies have shown the ability to regenerate skin and to heal wounds in a scarless manner in the absence of inflammation. The cyclooxygenase‐2 (COX‐2) enzyme, a known mediator of inflammation, has been shown to contribute to a variety of inflammatory conditions and to the development of cancer in many organs. To examine the role of COX‐2 in the wound healing process, incisional wounds were treated topically with the anti‐inflammatory COX‐2 inhibitor celecoxib. Acutely, celecoxib inhibited several parameters of inflammation in the wound site. This decrease in the early inflammatory phase of wound healing had a significant effect on later events in the wound healing process, namely a reduction in scar tissue formation, without disrupting reepithelialization or decreasing tensile strength. Our data suggest that in the absence of infection, adult wound healing is able to commence with decreased inflammation and that anti‐inflammatory drugs may be used to improve the outcome of the repair process in the skin by limiting scar formation. (WOUND REP REG 2003;11:25–34)


Food Chemistry | 2008

Differential scanning calorimeter application to the detectionof refined hazelnut oil in extra virgin olive oil.

Emma Chiavaro; Elena Vittadini; Maria Teresa Rodriguez-Estrada; Lorenzo Cerretani; Alessandra Bendini

The potential application of differential scanning calorimetry (DSC) to verify adulteration of extra virgin olive oil with refined hazelnut oil was evaluated. Extra virgin olive oil and hazelnut oil were characterised by significantly different cooling and heating DSC thermal profiles. Addition of hazelnut oil significantly enhanced crystallisation enthalpy (at hazelnut oil ⩾20%) and shifted the transition towards lower temperatures (at hazelnut oil ⩾5%). Lineshape of heating thermograms of extra virgin olive oil was significantly altered by hazelnut oil addition: a characteristic exothermic event originated at -27°C in extra virgin olive oil and progressively disappeared with increasing hazelnut oil content, while the major endothermic peak at -3.5°C broadened (at hazelnut oil ⩾40%) and the minor endothermic peak at 8°C shifted toward lower temperatures (at hazelnut oil ⩾5%). The preliminary results presented in this study suggest that DSC analysis may be a useful tool for detecting adulteration of extra virgin olive oil with refined hazelnut oil.


Meat Science | 2005

The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi

Elena Vittadini; Massimiliano Rinaldi; Emma Chiavaro; Davide Barbanti; Roberto Massini

The effect of different cooking methods (natural convection, NC, forced convection, FC and forced convection/steam combined, FC/S) on selected physical properties of cooked pork Longissimus dorsi samples were compared. FC/S treatment was significantly faster (∼19 min) than NC and FC cooking treatments (∼27 min). The overall cook values at the center of all samples (calculated taking into consideration the cooling phase) were comparable and might explain the similar tenderness found among samples that underwent significantly different thermal histories. The weight loss of the FC/S samples was significantly higher than in the other cooking methods while the color of the surface was paler than the NC and FC ones.


Analytica Chimica Acta | 2008

Differential scanning calorimetry: a potential tool for discrimination of olive oil commercial categories.

Emma Chiavaro; Maria Teresa Rodriguez-Estrada; Carlo Barnaba; Elena Vittadini; Lorenzo Cerretani; Alessandra Bendini

Differential scanning calorimetry thermograms of five commercial categories of olive oils (extra virgin olive oil, olive oil, refined olive oil, olive-pomace oil and refined olive-pomace oil) were performed in both cooling and heating regimes. Overlapping transitions were resolved by deconvolution analysis and all thermal properties were related to major (triacylglycerols, total fatty acids) and minor (diacylglycerols, lipid oxidation products) chemical components. All oils showed two well distinguishable exothermic events upon cooling. Crystallization enthalpies were significantly lower in olive oils due to a more ordered crystal structure, which may be related to the higher triolein content. Pomace oils exhibited a significantly higher crystallization onset temperature and a larger transition range, possibly associated to the higher amount of diacylglycerols. Heating thermograms were more complex: all oils exhibited complex exo- and endothermic transitions that could differentiate samples especially with respect to the highest temperature endotherm. These preliminary results suggest that both cooling and heating thermograms obtained by means of differential scanning calorimetry may be useful for discriminating among olive oils of different commercial categories.


Carbohydrate Research | 2002

Use of 1H cross-relaxation nuclear magnetic resonance spectroscopy to probe the changes in bread and its components during aging

Yael Vodovotz; Elena Vittadini; Joseph R. Sachleben

(1)H nuclear magnetic cross-relaxation spectroscopy was used to probe the molecular mobility/rigidity in bread and its components during storage. The Z-spectra lineshapes, attributed to the solid-like polymer fractions of the samples, differed for the bread, gelatinized waxy starch (GX), gelatinized wheat starch (GW), heated flour (HF), and heated gluten (HG). Upon storage, no change was observed in the Z-spectrum of the bread sample, while the Z-spectra for GX, GW, and HG increased in the width at half height of the decomposed broad component (increased rigidity). These trends in the Z-spectra detected by NMR were contradictory to the DSC results that showed an increase in amylopectin retrogradation enthalpy for all samples containing starch, including bread. These trends in the Z-spectra detected by NMR were not reflected by the DSC results that showed an increase in amylopectin retrogradation enthalpy for all samples, including bread. The differences in molecular mobility could not be therefore, due to recrystallized amylopectin and may be attributed to the role of gluten and/or redistribution of water in the amorphous regions of the samples.


Meat Science | 2011

Effect of different air/steam convection cooking methods on turkey breast meat: physical characterization, water status and sensory properties.

B. Mora; E. Curti; Elena Vittadini; Davide Barbanti

Turkey breast samples were cooked using a forced convection oven at three relative humidity levels (RH=8, 35 and 88%) at 100°C. Cooking parameters (temperature, cook value, and yield), textural and sensory properties as well as water status of the samples were evaluated. The application of different RH levels resulted in different cooking performances and cooked meat quality. Low steam cooking conditions (RH=35%) significantly increased cooking yield (7% higher than the high steam cooking), moisture content and water-holding capacity and had a positive effect on perceived tenderness, as shown by sensory analysis, where steam cooked samples were perceived as the most tender. The more mobile protons of (1)H T(2) (relaxing at times longer than 1s) in low steam samples were related to the higher perceived tenderness. Low steam cooking allowed for less water consumption, making this process an attractive cooking method as compared to high steam, as it also resulted in higher quality cooked turkey meat.


Journal of Agricultural and Food Chemistry | 2008

Monovarietal Extra Virgin Olive Oils. Correlation between Thermal Properties and Chemical Composition : Heating Thermograms

Emma Chiavaro; Elena Vittadini; Maria Teresa Rodriguez-Estrada; Lorenzo Cerretani; Alessandra Bendini

Extra virgin olive oils from drupes of three Sicilian varieties (Biancolilla, Cerasuola, and Nocellara del Belice) collected at three different harvesting periods were analyzed upon heating by means of DSC, and thermal properties were related to the chemical composition of the samples. All thermograms exhibited multiple transitions with a minor exothermic peak, followed by a major endothermic event. Cerasuola samples showed higher overall enthalpy and narrower range of transition at all harvesting periods, as compared to the other oils. A more ordered crystal structure originating from a more uniform chemical composition, with higher triolein content, in Cerasuola may be hypothesized. At different harvesting periods, thermal transitions started at lower temperatures and developed over a narrower range in all cultivars, probably due to the insertion of molecules derived from triacylglycerol lysis (diacylglycerols and free fatty acids) and lipid oxidation products into the triacylglycerol crystal lattice. All heating thermograms were deconvoluted into one exothermic and five endothermic constituent peaks, and the effect of chemical components on thermal properties of the peaks was evaluated. DSC application upon heating appears to be very promising in discriminating among oil samples from olives of different cultivars and/or harvesting periods.


Food Chemistry | 2015

Oxidative stability of high-oleic sunflower oil in a porous starch carrier

Claudia Belingheri; Barbara Giussani; Maria Teresa Rodriguez-Estrada; Antonio Ferrillo; Elena Vittadini

This study evaluates the oxidation level of high-oleic sunflower oil (HOSO) plated onto porous starch as an alternative to spray drying. Encapsulated oils were subjected to accelerated oxidation by heat and light exposure, and peroxide value (PV) and conjugated dienes (CD) were measured. Bulk oil was the control. PV increased in all samples with increased light exposure, with similar values being reached by oil carried on porous starch and spray dried oil. The encapsulation processes determined a reduced effect of light on the increase of CD in the oil, as compared to bulk oil. Spray dried oil presented the highest CD in the experimental domain considered. Since similar levels of PV and lower levels of CD were shown in the HOSO carried on porous starch compared to the spray dried HOSO, plating flavour oils on porous starch could be a suitable technological alternative to spray drying, for flavour encapsulation.


Food and Bioprocess Technology | 2012

Effect of Formulation on Physicochemical Properties and Water Status of Nutritionally Enriched Fresh Pasta

Eleonora Carini; Elena Curti; Elisabetta Spotti; Elena Vittadini

A standard fresh pasta formulation (STD, the control sample) was modified by introducing soy and carrot ingredients both in dry and in liquid forms (soy and carrot flour and soy milk and carrot juice) to obtain eight nutritionally enriched fresh pasta samples with different formulations. The effect of formulation on selected physicochemical properties and water status of fresh pasta were studied. Colour, texture (force at rupture and extensibility), and cooking loss were found significantly affected by the formulation. Soy and carrot decreased the force at rupture and extensibility of fresh pasta and increased the solids loss during cooking. Improper gluten network development due to either a steric hindrance of soy and carrot solids or improper water availability for gluten hydration due to different water–solid interaction developed were hypothesized. Soy and carrot ingredients significantly altered the water dynamics in the pasta matrix at different space-time levels (macroscopic, moisture content and water activity; macromolecular, frozen water content; molecular, proton nuclear magnetic resonance relaxometry) of fresh pasta in a manner dependent upon the physical state of the added ingredient. Soy flour increased both the frozen water content and the overall proton mobility (1H FID, 1H T1 and T2) of fresh pasta while these parameters did not markedly differed from STD when soy milk was used. The presence of both carrot flour and carrot juice decreased significantly the frozen water content of fresh pasta but, at a molecular level, carrot flour altered the proton molecular mobility, while carrot juice did not.


Food Chemistry | 2016

The use of potato fibre to improve bread physico-chemical properties during storage

Elena Curti; Eleonora Carini; Agoura Diantom; Elena Vittadini

Bread staling reduction is a very important issue for the food industry. A fibre with high water holding capacity, extracted from potato peel, was studied for its ability to reduce bread staling even if employed at low level (0.4 g fibre/100 g flour). Physico-chemical properties (water activity, moisture content, frozen water content, amylopectin retrogradation) and (1)H Nuclear Magnetic Resonance molecular mobility were characterised in potato fibre added bread over 7 days of storage. Potato fibre addition in bread slightly affected water activity and moisture content, while increased frozen water content and resulted in a softer bread crumb, more importantly when the optimal amount of water was used in the formulation. Potato fibre also reduced (1)H NMR molecular mobility changes in bread crumb during storage. Potato fibre addition in bread contributed to reduce bread staling.

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