Fac-simile Scheda Linee di Ricerca - Federalimentare

Dati pubblicati inerenti il tema di ricerca:1. Catalano A.E., Ingallinera B., Passanisi D., Rapisarda P., Spagna G. (2006). Effect of differentpackaging on enzymatic and chemical degradation of chilled cut oranges during shelf-life.Italian Journal of Food Science, special issue151-156.Demand for fresh, convenient, minimally processed vegetables has led to an increase in the quantity and varietyof products available to the consumer. The aim of this work was: to examine the effect of different packaging onchemical and enzymatic degradation of chilled cut oranges during shelf-life. Particularly were studiedpectinesterase (PE) as index of firmness, Ascorbate oxidase (AAO) as index of acid ascorbic ’s degradation andpoliphenoloxidase (PPO) as Browning’s index. . In the slices packaged in passive modified atmosphere, PE enzymaticactivity and AAO enzymatic activity increased to the increase of permeability of packaging film. In theslices packaged in active modified atmosphere, PE and AAO enzymatic activity decreased to the increase of CO2 content in the gaseous mixture. A correlation has been individualized among pectinesterase activity and loss oftexture, and among AAO activity and ascorbic acid degradation of slices during shelf-life. Regarding the PPO, itwas noticed that enzymatic activity was quite probably because of the natural chemical compositions.2. Catalano A.E., Schiliro A., Todaro A., Palmeri R., Spagna G. (2007) Enzymatic degradationson fresh-cut eggplants differently packaged. ISSH 746 Acta Horticolturae 469-474.Fresh-cut eggplants, as other vegetables, have relatively short shelf-life because of the large amount of tissue disruptionand increased metabolism. There is a very rapid onset of enzymatic browning and tissue softening withconsequent decrease in sensorial and nutritional quality. This change could be related to some enzymes such aspolyphenol oxidase (PPO), pectin methylesterase (PME) and β-galactosidase (β-GAL). This work studied the effectof modified atmosphere and anti-browning wash on PPO, PE and β -GAL enzymatic activities in fresh-cuteggplants during chilled storage. Modified atmospheres increased shelf-life and quality parameters of fresh-cuteggplants. Only CO 2 increase decreased PPO, PME and β − GAL enzymatic activity, while citric acid had apositive effect on PPO activity alone. A good relationship was found between PME and β − GAL activities.3. Scuderi D., Catalano A. E., Chisari M., Restuccia C., Randazzo C., Caggia C., Barbagallo R.,Spagna G., Noto G. (2007) Shelf-life of chinese cabbage (Brassica campestris L. ssp. PekinensisLour) packaged in ordinary atmosphere. Special iussue of Italian Journal of FoodScience, 411-416The suitability of four different cultivars of Chinese cabbage ('Bilko', 'Kasumi, 'Manoko' and 'Nikko') to be transformedas ready-to-use product was evaluated. To the purpose, immediately after harvesting, cabbage sampleswere cutted, washed with clorinated water, packaged under ordinary atmospheric conditions and stored at 4 °Cfor 8 days. Samples were analyzed at the production day, at the 4 th and at the 8 th day of storage to determinevariations of some physical (color), chemical (dry matter, sugars, phenolic content and titratable acidity), physiologic(CO 2 and O 2 production), microbiologic (mesophilic viable counts, yeast and moulds, Enterobacteriaceae) and enzymatic (poliphenoloxidase activity) parameters. Results of this study provided information toevaluate, for each cultivar, quality of cut Chinese cabbage during storage.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.it88