Natural antioxidants such as vitamin C, tocopherols and tocotrienols, carotenoids, and phenolic compounds are largely distributed in plant products. Most of them are not synthesized by human and need to be introduced with diet according to the Recommended Daily Intake (RDI). This work was aimed to give a comprehensive overview on the occurrence of these Antioxidants in plants, in particular in plant foods, on the mechanisms of biosynthesis, and on conventional (liquid-liquid or solid-liquid extraction, Soxhlet) and innovative (enzymatic-assisted, pressurized fluid, supercritical fluid, ultrasound-assisted, microwave-assisted, pulsed electric field) extraction systems.

Background and Aims: The instrumental measurement of crunchiness in tablegrapes has been the subject of littleresearch in spite of the great relevance of this sensory texture trait to consumer preference. Therefore, our aim wasto evaluate the potential of several mechanical and acoustic properties to assess the perceived firmness andcrunchiness of tablegrape cultivars.Methods and Results: The ripening effect was minimised by densimetric sorting of the berries before testing. Thetextural quality of seven tablegrape cultivars was evaluated by sensory analysis. Furthermore, three mechanical tests(texture profile analysis, cutting and denture) were performed on the berry flesh or on whole berries, and theacoustic emission produced was recorded simultaneously. Correlation studies showed strong and significant rela-tionships between sensory texture attributes and instrumental parameters, particularly for the denture test. Never-theless, satisfactory predictive accuracy for the perceived crunchiness required multivariate linear regressioninvolving both mechanical and acoustic properties resulting from the denture test performed on whole berries. In thiscase, residual predictive interquartile amplitude was higher than 2. Most of the reliable models developed forperceived firmness are fairly recommended not for quantitative purposes but for fast screening (1.6 < residualpredictive interquartile amplitude < 2).Conclusions: The standardised protocol proposed permits more objective and quantitative sensory data to beobtained for firmness and crunchiness of tablegrapes.Significance of the Study: A combined mechanical–acoustic strategy has not previously been used in tablegrapesand represents a powerful tool for a more complete and exhaustive texture characterisation, particularly firmnessand crunchiness, by means of a more objective and standardised protocol.

in press

The effects of either cooking temperature (45, 80, and 100 °C) or inclusion of seed particles on the dynamic-mechanical and sensorial properties of value-added Crimson seedless, Black Pearl, or Baresana grape-based smoothies were studied. The inclusion of seed particles resulted in significant increases of the phenolic content, both in Black Pearl and Baresana, but it did not affect in a negative way the sensorial characteristics of smoothies whereas it caused an increase of the viscoelastic behavior of Black Pearl and a slight decrease in Baresana grape-based smoothies. In particular, the investigated rheological parameters were the loss and storage modulus. Moreover, the loss tangent value (the ratio between loss and storage modulus) remained unchanged, indicating a pseudoplastic behavior of all samples, independent on the process conditions. The smoothies produced from Crimson grapes at the intermediate temperature (80 °C) showed sensorial and rheological characteristics similar to those manufactured at 45 °C and better than those manufactured at 100 °C.

The effects of either cooking temperature (45, 80, and 100 °C) or inclusion of seed particles on the dynamic-mechanical and sensorial properties of value-added Crimson seedless, Black Pearl, or Baresana grape-based smoothies were studied. The inclusion of seed particles resulted in significant increases of the phenolic content, both in Black Pearl and Baresana, but it did not affect in a negative way the sensorial characteristics of smoothies whereas it caused an increase of the viscoelastic behavior of Black Pearl and a slight decrease in Baresana grape-based smoothies. In particular, the investigated rheological parameters were the loss and storage modulus. Moreover, the loss tangent value (the ratio between loss and storage modulus) remained unchanged, indicating a pseudoplastic behavior of all samples, independent on the process conditions. The smoothies produced from Crimson grapes at the intermediate temperature (80 °C) showed sensorial and rheological characteristics similar to those manufactured at 45 °C and better than those manufactured at 100 °C.

Studies were conducted in Puglia (Italy) to evaluate the influence of defoliation around cluster zones on grape and wine quality. Nero di Troia grapes were subjected to four different treatments: N: no leaf removal; E: leaf removal in the area of the clusters along the east side (at complete veraison); E/W: leaf removal in the area of the clusters along the east and west side (at complete veraison); and F: almost complete leaf removal along the west side (at complete veraison) and at pre-harvest also along the east side. Grapes of defoliated vines generally showed higher sugar content, lower titratable acidity, total flavonoids, flavonoids different from anthocyanins, and total phenolic content than grapes from non-defoliated vines while their total anthocyanin concentration was not affected by defoliation at a significant level. Concerning wines, alcohol content, residual soluble solids, different forms of anthocyanins but also volatile acidity were generally higher in samples from defoliated vines. Differences were also highlighted among the defoliation treatments: the best results in terms of dry matter, sugar and alcohol content were observed in the samples submitted to the more severe defoliation as a consequence of the higher light availability and berry temperature. Concerning the concentration of the individual phenolics, significant differences were highlighted for: caffeic and caftaric acids, peonidin- and malvidin-3-p-coumaroylglucoside, which were higher in the E wines; quercetin-3-glucoside, galactoside, and rhamnoside, and procyanidins, which were higher in F wines.

In order to investigate the effects of cryomaceration and reductive vinification on chemical and physical indices and on antioxidant compounds of Sauvignon blanc wines, four wine-making procedures were applied: traditional white vinification, skin cryomaceration, vinification in a reductive environment, and the combination of the last two procedures. Significant differences were highlighted by both conventional analyses and NMR spectroscopy. The strongest changes were highlighted for organic acid concentrations (tartaric, in particular) and phenolic content. Cryomaceration caused a strong precipitation of tartaric acid that could be desired in the cases in which grapes must be harvested regardless high acidity values. Furthermore, the application of cryomaceration protected the flavans reactive with vanillin from the action of oxidative enzymes. The vinification in a reductive environment, alone or combined with a cryomaceration step, gave wines with the highest dry extracts and caused a greater extraction of phenolic compounds from skins if compared to the traditional winemaking or to the sole cryomaceration, due to the SO2 solubilisation action. The application of PCA to conventional indices, antioxidant content, and NMR signals highlighted the possibility to deeply modify the grape oenological expression through the application of the investigated wine-making procedures.

in press

in press

The present research was aimed to evaluate the effects of ageing and type of container on physico-chemical indices and on antioxidant compounds of ‘Falanghina’ wines. Wines were stored for 12 months in raw, glazed, and engobe amphorae, and in stainless steel tanks. Lactic, acetic, citric, succinic, and hydroxycinnamoyl tartaric acids, and the antioxidant capacity (DPPH assay) were not affected by the type of container for the duration of the ageing. Flavonoids decreased by about 85% in all the containers. The concentrations of flavans reactive with vanilline were reduced by 100% in raw and glazed amphorae, 23% in engobe amphorae, and 59% in stainless steel tanks. The hydroxycinnamoyl tartaric acids decreased by about 11% in raw and engobe amphorae and by 22% in glazed amphorae and in stainless steel tanks. During the whole ageing time, the decrease of the antioxidant capacity ranged from 28% (raw amphorae) to 43% (stainless steel tanks).

Maceration is an important step in vinification in red. The aim of this study was to assess the influence of four different maceration procedures on oenological parameters, phenolic profiles, and sensory characteristics of Nero di Troia wines. The comparisons were made among the following procedures: standard (15 days of maceration at 25 °C); cryo-maceration (24 h at 5 °C); addition of pectolytic enzyme preparation; and extended maceration (30 days of maceration at 25 °C). The pre-fermentative cryo-maceration allowed the obtainment of wines more alcoholic, less acid, and richer in proanthocyanidins than the standard wines. The enzymatic maceration caused an increase in proanthocyanidins content and LPP/SPP ratio, whereas the wines produced through extended maceration were low in alcohol, acetaldehyde, phenolics, and antioxidant activity. The type of maceration did not significantly affect the sensorial attributes. It is possible to obtain different red wines from the same grapes by applying different maceration procedures.

Microencapsulation is the process of placing a microscopic wall around a core made of active molecules to protect or convey. This technique is object of several researches and experiments and can be adapted to a number of industrial applications. This work is an overview of the main European, U.S., and international patents concerning applications of microencapsulation in the field of food and pest control, developed in the last 15 years. Innovation in this sector involves the choice of encapsulating materials, active molecules to be encapsulated and methods of encapsulation.

BACKGROUND: Barley wort, an intermediate product of beer brewing, is rich in phenolic compounds. The aim of this work was to evaluate the possibility of increasing the antioxidant content of bread by replacing water with three types of wort: two of them withdrawn at the end of the mashing operation during the production of a Pilsner and a Double Malt Pilsner beer respectively; the other collected at an intermediate stage of mashing of the Pilsner beer. The chemical, physical and sensory properties of the wort-added breads were compared with those of a control bread. RESULTS: All three worts led to increased phenolic content, volume and specific volume of the breads and induced significant changes in 11 of 23 sensory descriptors. The highest phenolic contents were detected in breads made either with the Pilsner wort withdrawn at an intermediate stage of mashing or with the Double Malt Pilsner wort. The former also gave the highest increase in volume and specific volume but significantly reduced the scores for crunchiness, firmness and cohesiveness. The latter led to lower increases in volume and specific volume, but less significant changes in the sensory properties were associated with its use. CONCLUSION: Worts can be conveniently used to increase the antioxidant content of bread. However, different types of wort can modify to different extents the physical and sensory properties of the product.

The water of the breads was replaced with phenolic aqueous extracts from chicory, cabbage, celery, fennel, olive leaf, or grape marc wastes obtained through microwave-assisted extraction. The highest phenolic concentrations were found in the grape marc and in the bread enriched with it. The highest antioxidant activity values were measured in the crust of bread produced with the grape marc extract and in the crumb of bread with olive leaf extract. Generally, the replacement of water caused significant decreases of the specific volume, the shift of the crumb colour towards redder and yellower tones, and modification of gustatory and tactile attributes.

Food wastes are produced by a variety of sources, ranging from agricultural operations to household consumption. About 38% occurs during food processing. At present, the European Union legislation encourages the exploitation of co-products. This valorisation can be achieved through the extraction of high-value components such as proteins, polysaccharides, fibres, flavour compounds, and phytochemicals, which can be re-used as nutritionally and pharmacologically functional ingredients. Extraction can proceed according to solid-liquid extraction, Soxhlet extraction, pressurized fluid extraction, supercritical fluid extraction, ultrasound-assisted extraction, microwave-assisted extraction, pulsed electric field extraction, and enzyme-assisted extraction. Nevertheless, these techniques cannot be used indiscriminately and their choice depends on the type of biomolecules and matrix, the scale processing (laboratory or industrial), the ratio between production costs and economic values of the compounds to be extracted. The vegetable wastes include trimmings, peelings, stems, seeds, shells, bran, residues remaining after extraction of oil, starch, sugar, and juice. The animal-derived wastes include wastes from bred animals, wastes from seafood, wastes from dairy processing. The recovered biomolecules and by-products can be used to produce functional foods or as adjuvants in food processing or in medicinal and pharmaceutical preparations. This work is an overview of the type and amounts of food wastes; food waste legislation; conventional and novel techniques suitable for extracting biomolecules; food, medicinal and pharmaceutical uses of the recovered biomolecules and by-products, and future trends in these areas.

The aim of this experimental work was the exploitation of wastes from some important horticultural products (cabbage and fennel) and from the olive oil industry (leaves). The conventional extraction of phenolic compounds was compared with the results obtained by application of microwave and ultrasound technologies. Extraction was carried out using water as a solvent. The conventional system was the most efficient for all the analysed vegetable wastes, while the ultrasound assisted extraction was the worst system. Performance of the ultrasound assisted extraction increased as the time of treatment increased. The application of this research is to allow to horticultural and oil production industries to save costs for disposal of waste.

The aim of this work was to study the single and interactive effects of process variables in microwaveassisted and conventional extraction of antioxidant compounds from asparagus, cauliflower, celery, and chicory wastes using water as solvent. The following variables were investigated: water/sample ratio, extraction time in microwave-assisted extraction; water/sample ratio, extraction time, temperature in conventional extraction. Concerning the microwave-assisted extraction, the highest phenolic recoveries and the highest antioxidant activity were obtained at a solid-to-liquid ratio of 1:2 (w/w) and prolonging the time of treatment up to 4 min. In the conventional extraction system, the highest yields were generally obtained at a solid-to-liquid ratio of 1:2 (w/w) and with the combination high temperature-low time of treatment. Cauliflower and chicory wastes showed the highest extraction yields when submitted to microwaves and conventional extraction, respectively. Catechin, ascorbic acid, and quercetin 3-O-glucopyranoside were the main phenolic compounds identified in wastes. The application of conventional extraction system gave higher extraction yields than the microwave-assisted one.

Awine was obtained from cryomacerated Minutolo grapes under reductive conditions and aged for 12 months in glass container and in 3 types of amphorae. After aging, wines in glass containers showed the highest alcohol content, volatile acidity, dissolved oxygen, concentrations of aromatics, alcohols, and esters and by the lowest contents of enols and terpenes. They also showed the highest decrease of flavonoids, hydroxycinnamoyl tartaric acids, and procyanidins.Wines in rawamphorae showed the dramatic decrease of flavonoids and flavans reactive with vanillin. The highest antioxidant activity was exhibited by wines in engobe amphorae, while the lowest values were showed by the wines in glass containers and glazed amphorae. Caftaric acid and procyanidin B3 decreased in wine aged under glass while epicatechin mainly reduced in raw amphorae. According to the Principal Component Analysis, the wines resulted homogeneously grouped as a function of the type of container in which were aged.

Seven table grape cultivars grown in Apulia region were considered: Italia, Baresana, Pizzutello, Red Globe, Michele Palieri, Crimson Seedless, and Thompson Seedless. Seeds, skins and pulps were extracted and analyzed for their phenolic profiles and antioxidant activities. The hierarchy in the phenolic contents was seeds, skins, and pulps. These results indicate that the intake of the whole berries (seeds included) must be strongly recommended. The highest phenolic contents were detected on Italia and Michele Palieri cv., respectively within the white and the red/black table grapes. Seeds gave a high contribution to the berry antioxidant activity, as they had higher phenolic content than skins and contained high quantities of proanthocyanidines, but the strongest antioxidant activity was shown by the pulp juices due to their content in hydroxycinnamyl acids. The principal component analysis applied to the phenolic composition and antioxidant activity of skins, pulps, and seeds allowed a good separation of Italia and Michele Palieri cultivars. According to the cluster analysis, cultivars were grouped into two clusters, one including Michele Palieri and the other one including Italia, Baresana, Pizzutello, and Thompson Seedless.