Ilaria Viggiani

Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils

Olive oil flavouring with aromatic plants and spices is a traditional practice in Mediterranean gastronomy. The aim of this work was to compare the influence of two different flavouring techniques (infusion of spices into the oil vs. combined malaxation of olives paste and spices) on chemical and sensory quality of flavoured olive oil. In particular, oxidative and hydrolytic degradation (by routine and non-conventional analyses), phenolic profiles (by HPLC), volatile compounds (by SPME-GC/MS), antioxidant activity, and sensory properties (by a trained panel and by consumers) of the oils were evaluated. The obtained results evidenced that the malaxation method was more effective in extracting the phenolic compounds, with a significantly lower level of hydrolysis of secoiridoids. As a consequence, antioxidant activity was significantly lower in the oils obtained by infusion, which were characterized by a higher extent of the oxidative degradation. The volatile compounds were not significantly influenced by changing the flavouring method, apart for sulfur compounds that were more abundant in the oils obtained by the combined malaxation method. From a sensory point of view, more intense bitter and pungent tastes were perceived when the infusion method was adopted.

Effects of different vinification technologies on physico-chemical properties and antioxidant activity of ‘Falanghina’ and ‘Bombino bianco’ wines

The present research was aimed to compare the traditional white vinification with a combined cryomaceration–vinification in reductive conditions, by evaluating their effects on chemical and physical indices and on antioxidant compounds of ‘Falanghina’ and ‘Bombino bianco’, two wine grape cultivars of southern Italy. According to the results, the two cultivars showed similar behaviour in response to the same vinification protocol. The processing conditions mainly affected physico-chemical characteristics such as titratable acidity, pH, SO2, tartaric and malic acids, phenolic concentrations, and antioxidant activity. Titratable acidity decreased with cryomaceration due to the tartrate precipitation, whereas the malic acid was greatly extracted from pulps and skins. In the reductive conditions applied, the SO2 was protected by the presence of ascorbic acid; thus, the wines exhibited higher free/total SO2 ratio. Cryomaceration combined with vinification in reductive conditions allowed a greater extraction of phenolic compounds from skins and, consequently, a greater antioxidant activity compared to the traditional winemaking. This behaviour was due to both the protection exerted by the low temperatures and the solubilisation of proanthocyanidins and flavans reactive with vanillin favoured by the high free SO2 content.

Physical and Sensory Properties of Bread Enriched with Phenolic Aqueous Extracts from Vegetable Wastes

The water of the breads was replaced with phenolic aqueous extracts from chicory, cabbage, celery, fennel, olive leaf, or grape marc wastes obtained through microwave-assisted extraction. The highest phenolic concentrations were found in the grape marc and in the bread enriched with it. The highest antioxidant activity values were measured in the crust of bread produced with the grape marc extract and in the crumb of bread with olive leaf extract. Generally, the replacement of water caused significant decreases of the specific volume, the shift of the crumb colour towards redder and yellower tones, and modification of gustatory and tactile attributes.

Phenolic content, physical and sensory properties of breads made with different types of barley wort

BACKGROUND Barley wort, an intermediate product of beer brewing, is rich in phenolic compounds. The aim of this work was to evaluate the possibility of increasing the antioxidant content of bread by replacing water with three types of wort: two of them withdrawn at the end of the mashing operation during the production of a Pilsner and a Double Malt Pilsner beer respectively; the other collected at an intermediate stage of mashing of the Pilsner beer. The chemical, physical and sensory properties of the wort-added breads were compared with those of a control bread. RESULTS All three worts led to increased phenolic content, volume and specific volume of the breads and induced significant changes in 11 of 23 sensory descriptors. The highest phenolic contents were detected in breads made either with the Pilsner wort withdrawn at an intermediate stage of mashing or with the Double Malt Pilsner wort. The former also gave the highest increase in volume and specific volume but significantly reduced the scores for crunchiness, firmness and cohesiveness. The latter led to lower increases in volume and specific volume, but less significant changes in the sensory properties were associated with its use. CONCLUSION Worts can be conveniently used to increase the antioxidant content of bread. However, different types of wort can modify to different extents the physical and sensory properties of the product.