Fac-simile Scheda Linee di Ricerca - Federalimentare

Dati pubblicati inerenti il tema di ricerca:1. Messia M.C, Di Falco T., Panfili G., Marconi E. (2008). Rapid determination of collagenbased foods by microwave hydrolysis and HPAEC-PAD analysis of 4-hydroxyproline. MeatScience, 80, 401-409.A rapid microwave procedure for protein hydrolysis coupled with High Performance Anion Exchange Chromatographyand Pulsed Amperometric Detection (HPAEC–PAD) was developed to quantify the amino acid 4-hydroxyproline in meat and meat-based products.This innovative approach was successfully applied to determine collagen content (4-hydroxyproline x 8) as theindex quality of meat material employed in the preparation of typical meat sausages (‘‘Mortadella di BolognaPGI” and ‘‘Salamini Italiani alla Cacciatora PDO”) and fresh filled pastas. Microwave hydrolysis showed a precisionand accuracy similar to traditional hydrolysis (RSD% from 0.0 to 6.4; relative error 1.4–10.0%) with a reductionin the hydrolysis time from 24 h to 20 min. HPAEC–PAD allowed detection of 4-hydroxyproline withoutpre or post-column derivatization and the use of non-toxic eluents.2. Messia M.C., Candigliota T., Marconi E. (2007). Assessment of quality and technologicalcharacterization of lactose-hydrolyzed milk. Food Chemistry, 104, 910-917.The intensity and sequence of heat and hydrolytic treatments as well as storage stability of lactose-hydrolyzedmilk was assessed during processing and storage in 15 different commercial samples by monitoring the glycidicfraction (glucose, lactose and galactose) and selected thermal treatment markers (furosine, lactulose and fructose).The use of an additional indicator (fructose) together with classical process indicators (lactulose and furosine),was useful to better understand the quality of this dietetic milk and the processing procedures utilized.The results confirmed the high reactivity of lactose-hydrolyzed milk to the Maillard reaction and the more limitedchemical stability of this milk typology when stored at 20 °C. In addition, a wide variability in the quality ofcommercial samples of lactose-hydrolyzed milk was found, which underlines the necessity to establish definitethresholds for this milk to defend both consumers and product quality.3. Caboni M.F., Boselli E., Messia M.C., Velazco V., Fratianni A., Panfili G., Marconi E.(2005). Effect of processing and storage on the chemical quality markers of spray-dried wholeegg. Food Chemistry, 92, 293-303.Chromatographic techniques were used in order to determine the modifications induced in egg, by a spraydryingtreatment, on the native constituents and on the formation of cholesterol oxidation products (COPs) andearly Maillard reaction products. The same powdered egg was stored for 12 months at room temperature and at 4°C, and sampled at 1, 3, 6 and 12 months, respectively.The spray-drying treatment did not affect tocopherol or retinol composition, but caused a severe Maillard reaction(furosine increased from 15 to 500 mg/100 g protein) and accelerated cholesterol oxidation (the sum ofCOPs increased from 24 to 55 µg/g fat). Only slight modifications were registered in powdered egg stored at 4°C. During storage at room temperature, however, COPs increased significantly (up to 167 µg/g fat), tocopherolsand retinols decreased, whereas furosine was not significantly modified.Thus, furosine can be considered as a suitable technology marker, whereas COPs are important markers of thestorage conditions.4. Messia M.C., Caboni M.F., Marconi E. (2005). Storage stability assesssment of freeze-driedroyal jelly by furosine determination. Journal of Agricultural and Food Chemistry, 53, 4440-4443.The effect of freeze-drying and the assessment of the storage stability of freeze-dried royal jelly (RJ) were investigatedby the determination of furosine and blocked lysine. The level of furosine in the RJ samples collectedfrom cells at different times (1, 2, and 3 days after grafting) showed that the Maillard reaction had already occurredin the hive as indicated by the increase in furosine: from 9.6 to 20.8 mg/100 g of protein. Freeze-dried RJwas more prone to the early stage of the Maillard reaction than fresh RJ, as confirmed by the significantly higherfurosine values found after 12 months, both at 4 °C (253.4 versus 54.9 mg/100 g of protein) and at room temperature(884.3 versus 332.5 mg/100 g of protein). After 18 months at room temperature, the lyophilized samplesreached a furosine level of 1440.4 mg/100 g of protein, which corresponded to the blocked lysine levels,amounting to 24% of total lysine.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.it261