Fac-simile Scheda Linee di Ricerca - Federalimentare

- microrganismiDati pubblicati inerenti il tema di ricerca:1. Manzocco L., Anese M., Nicoli M.C. 2008. Radiofrequency inactivation of oxidative foodenzymes in model systems and apple derivatives. Food Research International, 41, 1044-1049The effect of increasing radiofrequency (RF) electric fields on the activity of oxidative enzymes was studied inmodel systems and food. In particular, the mechanisms of enzyme inactivation by RF treatments were studied onpolyphenoloxidase (PPO) and lipoxygenase (LOX) model systems. RF treatments efficiently inactivated bothenzymes, although PPO was more sensitive to an increase in the RF electric field. RF efficacy was attributed tothe generated thermal effect, while the contribution of the electromagnetic field resulted negligible.Following, the efficacy of RF in blanching vegetables to obtain color stable derivatives was evaluated. To thisaim, RF and conventionally water blanched apples were processed to get purees which were analyzed for color,sensory attributes and consumer preference. RF allowed apples to be adequately blanched leading to an apple pureewhich was preferred to the conventionally blanched one.2. Manzocco L., Quarta B., Dri A. 2009. Polyphenoloxidase inactivation by light exposure inmodel systems and apple derivatives. Innovative Food Science and Emergine Technology, inpress.The effect of UV-C and visible light on the enzyme polyphenoloxidase was studied in model systems and food.Enzyme inactivation under non thermal conditions was achieved following both UV-C and visible light exposure.UV-C light promoted enzyme inactivation in the entire range of irradiance and exposure time tested whilstvisible light was effective only at high doses since lower intensity treatments were associated to enzyme activation.Polyphenoloxidase inactivation upon UV-C light exposure occurred as a consequence of protein aggregationsother than those derived from thermal denaturation.The possibility to apply UV-C light exposure to achieve enzymatic stability of clear apple juice and fresh-cutapple slices was studied. Polyphenoloxidase inactivation in apple juice occurred to the detriment of naturaloccurring phenols which independently underwent photo oxidation. However, UV-C light exposure for few minprevented enzymatic browning during storage of refrigerated apple slices. The latter resulted comparable to theuntreated apple slices from the sensory point of view.3. Manzocco L. (2008) Metodo per la produzione di vegetali freschi in pezzi basatosull’impiego combinato di luce ultravioletta ed acidificazione. Domanda di brevetto n.PD2008A000214, 21 luglio 2008, Proprietà: Università degli Studi di Udine.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.it495