Fac-simile Scheda Linee di Ricerca - Federalimentare

2. Rizzo V., Muratore G. (2009). Effects of packaging on shelf life of fresh celery. Journal ofFood Engineering, 90, 124-128.Celery could be sold in a wide range of presentations, from without any kind of packaging until ‘ready to eat’.The aim of this research was to analyse the effect of two packaging films on quality loss of celery due to frequentchanges in temperature and relative humidity as well as to varying respiration rates. Shelf life could be extendedby limiting storage temperature variations. Weight loss, discoloration and texture changes appear to bethe primary symptoms for deterioration in quality. Celery stalks were packed in polyolefin (co-extruded polyethyleneand polypropylene) with an antifog additive (AF) and micro perforated polypropylene (MP). Samples werekept at 4°C and 90% RH for 35 days, using unpacked celery as control. Weight loss, firmness, pH, soluble solidcontent, titratable acidity, petioles and leaves colour, and total phenols were determined. The results showed thatcolour intensity and firmness decreased during storage; weight loss in AF packed celery was lower than 3%.Tiny accumulations of condensate in AF didn’t reduce shelf life, so it may be considered the most suitable packagingmaterial for extending shelf life of celery stalks.3. Licciardello F., Del Nobile M.A., Spagna G., Muratore G. (2008). Studio dello scalping diaromi di vino in diversi film plastici. Industrie delle Bevande, 37(218), 535-538.The diffusion of food constituents into the packaging (scalping), such as the diffusion of contaminants from thepackaging in the food (migration) often cause the loss of quality of the product. On the one hand, migration influencesthe safety of the packed food, whereas scalping affects its sensorial properties. The aim of this researchwas to evaluate the possibility to optimize the packaging materials in order to preserve important volatiles ofwines packed in plastic. The research is based on the study of the kinetics of absorption of two aromas, chosenfor their low odour threshold and high odour activity value, into two different plastic materials from a model solution.Results show that absorption continues until a steady balance is reached, and that the phenomenon can bedescribed by means of a Fickian mathematical model. Moreover, the absorption by the two plastic materials determinessignificant losses of the aromas and the decrease of their odour activity value, hence it is reasonable tohypothesize the loss of the organoleptic quality of wines.4. Del Nobile M.A., Licciardello F., Scrocco C., Muratore G., Zappa M. (2007). Design ofplastic packages for minimally processed fruits. Journal of Food Engineering, 79, 217-224.In this work the possibility of using a simple mathematical model for designing plastic film for fresh processedfruits packaging is addressed. The study was conducted by packaging three different fresh processed fruits:prickly pear, banana and kiwifruit; with two different commercially available films: a laminatedPE/aluminum/PET film, and a co-extruded polyolefinic film, and storing the packages at 5°C. The packageheadspace composition, in terms of oxygen and carbon dioxide concentration, was monitored for a period rangingbetween 4 and 12 days, depending on film type. A simple mathematical model was used for describing andpredicting the respiration behavior of packed fresh processed fruits during storage. Results showed that despiteits simplicity the proposed model satisfactorily describes and predicts the respiration behavior of investigatedfresh processed fruits. It was also found that the predictive ability of the proposed model depends on both thepermeability of the package and the fresh processed fruit packed. Packaging optimization was performed takingthe film thickness as variable. Results suggest that the optimal film thickness strongly depends on packed fruits.5. Muratore G., Lanza C.M., Baiano A., Tamagnone P., Nicolosi Asmundo C., Del Nobile M.A.(2006). The influence of using different packaging on the quality decay kinetics of Cuccìa.Journal of Food Engineering, 73, 239-245.The renewed interest of consumer towards traditional and typical dishes leaded to an increase in the demand forCuccìa, which is a traditional Sicilian food made by boiling in water durum wheat kernels “complete” of its aleuronicand embryonic layer. A comparative study on the influence of using different packaging (PET, active PETpackaging and glass) on the quality decay kinetics of Cuccìa is presented. In particular, the performance of traditionalplastic containers and that of an innovative materials containing an oxygen scavenger was evaluated bymonitoring the quality of bottled Cuccìa during storage at 15°C, the actual storage condition. For comparativepurposes the quality decay kinetics of Cuccìa bottled in glass was also determined. Results showed that the containersmade of PET can slow down the quality decay kinetics of Cuccìa to that of containers made of glass.SISTAL - SOCIETA’ ITALIANA DI SCIENZE E TECNOLOGIE ALIMENTARIDipartimento di Scienze e Tecnologie Agroalimentari, Università degli Studi della TusciaVia San Camillo de Lellis, 01100 ViterboTel.: 0761- 35 74 94/7 , Fax: 0761- 35 74 98, e-mail: mmoresi@unitus.it86