Fac-simile Scheda Linee di Ricerca - Federalimentare

Dati pubblicati inerenti il tema di ricerca:1. Piga, A.; Mincione, B.; Runcio, A.; Pinna, I.; Agabbio, M. Poiana, M. 2005. “Response to hotair drying of some olive cultivars of the south of Italy”. Acta Alimentaria, 34: 427-440.Olive fruit dehydration is always done locally in non-industrial ovens. This technology poses concern about thequality and safety of the end product. Most of the problems involved in this empirical technology may be solvedby a proper control of process parameters. Olive fruits of fourteen Italian cultivars underwent hot air dehydrationin mild conditions in a tangential airflow cabinet dryer. At the start, at regular intervals and at the end of theprocess, sampling was performed to calculate dehydration curves and quality loss. Pre-treatments such as asblanching in hot brine, piercing of the skin and salting after blanching were applied. The drying kinetic isstrongly affected by pre-treatments and olive characteristics: fruit size, flesh to pit ratio, dry matter. Resultsshowed that mild drying temperature led to slow drying kinetics, even if pre-treatments reduced drying time to acertain extent. Blanched olives showed, in general, the highest polyphenols content. The fastest drying wasmeasured in the pierced olives, but the best taste was achieved for the salted product.2. Madrau M. A.; Piscopo, A.; Sanguinetti A M.; Del Caro A.; Poiana M.; Romeo F.V.; Piga A.2009. Effect of drying temperature on polyphenolic content and antioxidant activity ofapricots. Eur Food Res Technol (2009) 228:441–448This study was carried out in order to check for the influence of drying parameters on the phenolic compoundsand antioxidant activity on two apricot cultivars (Pelese and Cafona) using two sets of air drying temperatures:(1) air temperature at 55°C; (2) air temperature at 75°C. Whole fresh and dried fruits were assessed for: phenolics,ascorbic acid, antioxidant activity and redox potential (all parameters were calculated on a dry matter basis).Analysis of data shows that the decrease in chlorogenic and neochlorogenic acid in Cafona cultivar is higher atthe lower drying temperature. Catechin showed the same behaviour of hydroxycinnamic acids in both cultivars,while the decrease in the other compounds was significantly more marked in the sample dried at 75°C. The antioxidantactivity increased significantly in Cafona fruits and this increase was confirmed by a diminution of theredox potential.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.it170