Fac-simile Scheda Linee di Ricerca - Federalimentare

Dati pubblicati inerenti il tema di ricerca:1. Del Nobile M.A., Conte A., Scrocco C., Laverse J., Brescia I., Conversa G., Elia A. 2009.New packaging strategies to preserve fresh-cut artichoke quality during refrigerated storage.Innovative Food Science and Emerging Technologies. 10, 128-133.The influence of both post-harvest treatments and film permeability on the quality loss kinetic of minimallyprocessed artichokes is assessed in this study. In particular, fresh-cut artichoke heads were subjected to dippingin citric acid/calcium chloride water solution, and coating with citric acid loaded sodium alginate, respectively.Three different packaging materials were used: a polyester-based biodegradable film, an aluminum-based multilayerfilm, and a commercially available oriented polypropylene film. Artichokes quality loss kinetic during storagewas determined by monitoring produce appearance, weight loss, pH, and viable cell load of the main spoilagemicroorganisms. Results suggest that among the selected treatments, coating shows the best performance interms of artichokes shelf life. As far as the packaging material is concerned, the biodegradable film tested in thiswork seems to be the most suitable packaging to preserve the quality of the coated fresh-cut produce.2. Del Nobile M.A., Conte A., Scrocco C., Brescia I., Speranza B., Sinigaglia M., Perniola R.,Antonacci D. 2009. A Study on the Quality Loss of Minimally Processed Grapes as Affectedby Film Packaging. Postharvest Biology and Technology. 51, 21-26.The influence of film barrier properties on the quality loss of minimally processed grapes stored at 5 °C is addressedin this study. Two table grapes (Vitis vinifera cv. Italia), differing in quantity and frequency of irrigation,were tested with five different packaging films. Two commercially available films were used: a multi-layer filmobtained by laminating nylon and a polyolefin layer (NP), and an oriented polypropilene film (OPP); along withthree biodegradable polyester-based films (NVT-100, NVT-50 and NVT-35). The packed grape quality duringstorage was determined by monitoring the headspace oxygen and carbon dioxide concentration, the grape sensorialquality, and the viable cell concentration of the following spoilage microorganisms: total viable bacterialcount, lactic acid bacteria, yeasts and molds. Results suggest that all the investigated films successfully preservethe quality of packed produce for the entire observation period (35 d). However, the best results were obtainedusing high barrier films such as NP and NVT-100. Slight differences were recorded between the two investigatedtable grapes in terms of respiratory activity and sensorial quality.3. Conte A., Scrocco C., Brescia I., Del Nobile M.A. 2009. Packaging Strategies to Prolong theShelf Life of Minimally Processed Lampascioni (Muscari comosum). Journal of FoodEngineering. 90, 199-206.In this work different packaging strategies aimed to prolong the shelf life of minimally processed lampascioni arepresented. In particular, two different treatments prior to packaging were tested: dipping in a solution containingcitric acid (1%) and calcium chloride (8%), and coating with sodium alginate (5%), in combination with citricacid (1%) and calcium chloride solution (8%). The treated samples were packaged using two types of polymericfilms: a commercially available oriented polypropylene film (OPP), and a polyester-based biodegradable film(NVT2). The investigated produce was stored at 5°C for approximately 20 days. Microbial populations, pH,weight loss and visual quality were monitored for the entire observation period. In order to determine the respirationactivity, O 2 and CO 2 concentration were monitored not only in OPP and NVT2 packages but also in theheadspace of an aluminum-based package. Results show that, among the packaging strategies investigated in thiswork, the coated lampascioni packaged in NVT2 film were best preserved over the entire storage period. In fact,the alginate coating, combined with the gas barrier properties of the NVT2 film, can delay the lampascioni respiratoryactivity and the browning process, as well as the microbial growth, allows prolonging the shelf life of theinvestigated fresh-cut produce.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.it121