Fac-simile Scheda Linee di Ricerca - Federalimentare

Dati pubblicati inerenti il tema di ricerca:1. Manzocco L., Calligaris S., Nicoli, M.C., 2006, Modelling belaching of tomato derivatives atsubzero temperatures. J. Agric. Food Chem., 54, 4, 1302-1308.This work was addressed to obtain a predictive model of the rate of carotenoid oxidation in tomato derivatives atsubzero temperatures. To this aim, a tomato puree was freeze-dried and equilibrated at increasing solid fraction.Carotenoid oxidation was assessed by measuring bleaching rate during storage for up to 18 months attemperatures from –30 to 0 °C. The temperature dependence of carotenoid oxidation rate was neither predictableusing the Arrhenius equation nor simply related to tomato physical state. The lack of a clear Arrhenius relationwas attributed to the occurrence of temperature dependent phenomena, such as ice crystallisation and oxygensolubility modifications, which strongly changed the local concentration of reactants. A modified Arrheniusequation predicting oxidation rate in the entire temperature range was proposed. Tomato concentration, andhence its physical state, affected the temperature sensitivity of carotenoid oxidation, modifying apparentactivation energy and frequency factor of the modified Arrhenius equation. In the light of these considerations amathematical model was set up and validated to accurately predict tomato carotenoid oxidation on the basis ofonly its concentration and storage temperature.2. Anese M., Manzocco L., Nicoli M.C.,2006,Modeling the secondary shelf-life of groundroasted coffee. J. Agric. Food Chem., 54, 5571-5576.This work was addressed to study the secondary shelf-life of ground roasted coffee. To this purpose, fresh darkroastedground coffee samples were equilibrated at increasing water activity (a w ) values up to 0.44, and stored at30°C up to one month. In order to simulate home-storage conditions, the headspace atmosphere was periodicallyperturbed by opening for a short time and then closing the packaging. The changes of some chemical and physico-chemicalindexes of coffee staling were studied and and sensory analysis was carried out to determine the endpoint of coffee acceptability. The results showed that the volatile compounds in the headspace are representativeindexes of the quality depletion of roasted ground coffee during home usage. The sensory and instrumental resultswere used to develop a mathematical model allowing to simply and quickly calculate the secondary shelflifeof coffe on the basis of its a w at a given temperature.3. Calligaris S., Manzocco L., Kravina G., Nicoli M.C., 2006, Prediction of consumer acceptance limitsof bakery products from oxidation indices. Italian J. Food Sci., Special issue, 19-23.The aim of the present research was to evaluate the relationship between consumer acceptance and developmentof oxidation in lipid containing bakery products. To this purpose, biscuits were considered. The oxidationkinetics and the acceptance limits were evaluated as a function of temperature from 30 to 45 °C. The oxidativestability was measured following the changes of peroxides, whereas consumer acceptance limits were detectedby applying survival analysis concepts. Results indicate that the oxidative indexes can be related to the evolutionof consumer acceptance. In fact, the shelf-life, determined by consumer acceptability, was associated to the sameperoxide values limits independently on storage temperature.4. Calligaris S., Manzocco L., Kravina G., Nicoli M.C., 2007, Shelf-life modelling of bakeryproducts by using oxidation indices. J. Agric Food Chem., 55 (5), 2004-2009.The aim of this work was to develop a shelf-life prediction model of lipid containing bakery products. To thispurpose i) the temperature dependence of oxidation rate of bakery products was modeled taking into account thechanges in lipid physical state; ii) the acceptance limits was assessed by sensory analysis iii) the relationshipbetween chemical oxidation index and acceptance limit was evaluated. Results highlight that the peroxidenumber, whose changes are linearly related to the consumer acceptability, is a representative index of the qualitydepletion of biscuits during their shelf-life. In addition, the evolution of peroxides can be predicted by a modifiedArrhenius equation accounting for the changes in the physical state of biscuit fat. The knowing of the relationbetween peroxides and sensory acceptability together with the temperature dependence of peroxide formation,allows to set up a mathematical model to simply and quickly calculate the shelf-life of biscuits.5. Manzocco L., Nicoli M.C., 2007, Modeling the effect of water activity and storage temperatureon chemical stability of coffee brews. J. Agric. Food Chem., 55 (16), 6521-6526.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.it499