In this study we have formulated a synbiotic Fiordilatte cheese with an edible sodium alginate coating as carrier of probiotic (Lactobacillus rhamnosus) and prebiotic fructo-oligosaccharide substances (FOS). The objectives of this study are the evaluation of the coating technique to entrap the microorganism without altering its vitality and the monitoring of the microorganism vitality during the entire storage period. To these aims, shelf life tests were conducted at three different storage temperatures (4 °C as refrigeration temperature, 9 °C as moderate thermal abuse and 14 °C as thermal abuse) to assess the microbiological, sensory and functional quality of cheese. Therefore, both spoilage and probiotic bacteria were monitored. Results proved that viability of lactic acid bacteria in the functional product remained over the imposed limit (107 CFU/g) for the entire storage period in all the experimental trials with counts accounting for about 4.52 × 107 CFU/g at 4 °C, 3.42 × 107 at 9 °C and 4.62 × 107 at 14 °C. Furthermore, the addition of probiotic and prebiotic substances in the coating provoked a slight antimicrobial effect against Pseudomonas spp. and Enterobacteriaceae that improved the final taste of the product and prolonged its shelf life. Industrial relevance Nowadays consumers' nutritional expectations are growing higher and for this reason food must be healthier and possibly contribute to illness prevention. In this context, probiotics and prebiotics play an important role in the development of functional synbiotic foods. This study could gain industrial relevance because it represents a real case-study to develop a symbiotic cheese.

Background and Aims: In some years, the table grape cultivar Crimson Seedless does not reach the commercially acceptable level of red colour in Mediterranean climates, with negative consequences for the grower. Application of abscisic acid (S-ABA) and sucrose could be a tool for overcoming this problem. Methods and Results: A commercial formulation of S-ABA (400 mg/L) and sucrose (10%) was applied to Crimson Seedless at the beginning of veraison and 5 days later in order to verify the effect on harvestable bunches, skin colour, chemical characteristics, anthocyanin content, antioxidant activity and S-ABA concentration either in the skin or the pulp of the berry. The application of S-ABA and sucrose improved the colour of the berries and increased the amount of harvestable bunches at the first pick (80–95%) compared with that of the control treatment (43%). Ripening attributes (total soluble solids, pH, titratable acidity) were not affected by the application of either S-ABA or sucrose. The S-ABA concentration in skin and pulp increased significantly after the treatments and at first harvest. Abscisic acid increased the concentration of anthocyanins and showed a positive effect on the antioxidant activity. Conclusion: Abscisic acid and sucrose improved the colour of the berry skin, with improved results obtained when S-ABA was applied alone and at the beginning of veraison. Sucrose, although to a less extent, was also effective in improving skin colour and increasing the number of harvestable bunches at the first pick. Significance of the Study: This study provides new information about the positive effect of either S-ABA or sucrose on colour, anthocyanin concentration and antioxidant activity of the berry. Moreover, bunches could be harvested in fewer picks with important economic consequences for the grower and with an S-ABA concentration in the berry within the physiological values.

Crimson Seedless’ is a table grape cultivar that often fails to develop adequate red color in Mediterranean climates. Application of abscisic acid (S-ABA) may be an aid for improving color, but its potential effects on overall quality and S-ABA concentration of the berry should be also considered. We tested two concentrations (200 and 400 mg/L) and different times of application (from 1 week after veraison up to 9 days before harvest) of a commercial formulation of S-ABA (ProTone®) to verify the effect on harvestable bunches, color, chemical characteristics, metabolic profile, and S-ABA concentration in the berry. It was found that either the application of S-ABA at 400 mg/L one week after veraison or the application of S-ABA at 400 mg/L one week and four weeks after veraison positively affected the berry skin color, shifting the hue (h°) from 20 to a more red-violet hue (h° = 11–12). In general, the application of S-ABA, with the exception of the late treatments, enhanced coloration of the berries and increased the amount of harvestable bunches at the first pick because it promoted the skin-coloring process. S-ABA did not affect berry firmness but reduced the berry detachment force. Nevertheless, the values remained sufficiently high and the general quality of the bunch was not compromised. Ripening parameters (°Brix, pH, titratable acidity) were not affected by S-ABA applications, and even the primary metabolite profile was not influenced by the treatments as ascertained by multivariate statistical analyses [principal component analyses (PCA) and partial least squares discriminant analysis (PLS-DA)] applied to nuclear magnetic resonance (NMR) data. The S-ABA concentration in the berry, when treatments were performed around veraison, was within the natural range for grape (10–400 ng/g f.w.), whereas when late treatments were applied (few days before harvest), the concentration was higher (more than 1,000 ng/g f.w.). The best results for yield, quality, and S-ABA concentration in the berry were observed for the treatments performed a few days after veraison at the dose of 400 mg/L. This study gives new information about the positive effects of S-ABA on color without any particular change in the metabolic profile of the berry.

Ciauscolo is a short-ripened fermented sausage manufactured in the Marche region (central Italy) that has recently received a protected geographical indication product classification (PGI). The aim of this study was the exploration of the biochemical traits of this traditional Italian salami, with a special focus on protein and lipid composition. Ciauscolo salami was characterized by pH of 5.1 and 0.91 water activity. A prevalence of lactic acid bacteria in the microbiota was found. The free amino acids and biogenic amines average content was 2657 and 255 mg/kg, respectively. With regards to lipids composition unsaturated fatty acids represented 63% and 72% of total and free fatty acids. Despite these results had wide statistical variability, attributable to differences in the processing parameters and raw matter used, some peculiar traits were found: (1) structural muscular proteins underwent to less proteolysis than sarcoplasmic ones; (2) glycogen phosphorylase, enolase, and aldolase were the most proteolyzed among the sacoplasmic proteins; (3) there was inverse correlation between histamine content and yeasts population, and a direct correlation between the gly-pro content and lactic acid bacteria counts; (4) the content of aspartic acid and methyonine seem to be a possible molecular marker able to distinguish between double and single milling.

Although several studies have been carried out on the nutritional composition of buffalo milk, information about other products, except Mozzarella, are still scarce. The aim of this paper was the evaluation of chemical-physical parameters and the nutritional composition of buffalo yoghurt marketed in Italy. The investigation pointed out that buffalo yoghurt marketed in Italy is characterized by a homogeneous composition, with the exception of fat and apparent viscosity, which values were characterized by a high variability. This is probably attributable to the variability of the milk used in the production process, due to both breed and lactation period of buffalo as well as to variations in yoghurt manufacturing. The little differences noticed among the samples for the other parameters are probably due to the use of different strains of streptococci and lactobacilli in each manufacturing company. The sensory analysis evinced a good appreciation of the examined products. The analysis of volatile compounds allowed to distinguish 4 main groups of molecules: aldehydes, ketones, alcohols and acids. The volatiles present in higher quantity were 3-hydroxy-2-butanone and acetaldehyde, which are mainly responsible for the typical flavour of yoghurts.

Milk from farms located in less-competitive areas of Europe can be appraised by characterizing the specific features deriving from the territory. In the present study milks were compared from Apulian farms, situated in the same area (Murgia highlands) but with different feeding techniques. Through the volatile compounds profile, assessed by the SPME technique and GC-MS analysis, it was possible to discriminate the milk produced by grazing cattle from that produced in intensive dairy farms. In particular, the results confirmed that terpenoids are a powerful chemical index to identify milk which comes from grazing cattle and that these could also indicate the origin from a specific micro-area.

The assessment of the origin and quality of raw materials is pivotal for the protection and valorisation of typical dairy products. Italian high moisture mozzarella cheese, also called “Fiordilatte”, is manufactured by stretching in hot water the curd, which can be produced inside the dairy (fresh curd) or purchased as semi-finished product from specialized companies (pre-made stored curd). The employment of stored curd allows cheese manufacturers to obtain economic profit thanks to the reduction of the production costs. The use of the semi-finished product has not to be mentioned in the label according to the actual EU regulation, and this has given rise to competition between local milk farmers and curd-producing companies causing misinformation among the consumers, and unfair competition to the disadvantage of the traditional dairies. In the present research, a proteomic approach was used to investigate “Fiordilatte” produced with or without the employment of stored curd. The results obtained allowed us to identify a molecular marker which is present in very small amounts in cheese made from fresh curd and at high levels in cheese made from stored curd. The marker is αs1-I casein (fragment 24-199), the main product of primary proteolysis formed by the action of chymosin on αs1 casein. It can be easily detected by electrophoresis in the presence of urea (urea-PAGE) and is measured by image analysis. Even though the kinetic of formation of this proteolytic product has been well known for several decades, in mozzarella it has a peculiar behaviour compared to other cheeses. As a matter of fact, it originates during the first part of cheesemaking, and has a very slow increase during storage of the cheese, due to the denaturation of the clotting enzyme by the hot water stretching process. The results obtained demonstrated that the quantification of αs1-I fragment should be recommended to guarantee the production of “Fiordilatte” obtained from fresh milk under normal conditions, and could be the basis for the development of a method able to fully protect the traditional cheesemaking procedure.

The effectiveness of active coating on microbiological and decay of sensory quality in mozzarella cheese was investigated. The work was divided into two subsequent experimental steps: the first one was aimed at selecting the optimal active compound among different substances, such as potassium sorbate (PS), sodium benzoate (SB), calcium lactate (CL) and calcium ascorbate (CA). In the second trial, three different concentrations (1%, 2%, 3%, w/v) of the best selected compound (PS) were tested. All active compounds were dispersed in a sodium alginic acid solution before coating the cheese. Fresh mozzarella without coating was also used as the control. During storage at a temperature of 8 ± 1 °C, microbiological and sensory quality was monitored. Results obtained from the first step showed that CL and CA did not improve mozzarella cheese quality; whereas, the PS and SB showed good results. In the second trial, the coating with PS (3%) showed a certain inhibition on microbial proliferation and samples remained acceptable for 8 days with respect to the control that was refused after about 4 days.

In this study, a starter culture was tentatively made by testing autochthonous Lactobacillus and Staphylococcus strains, isolated from traditional ‘Salsiccia Sarda’ sausage. Three sausage-making trials were carried out using an association of Staphylococcus xylosus ? Lactobacillus curvatus (A), Staphylococcus xylosus ? Lactobacillus plantarum (B), and Lactobacillus plantarum alone (C). Microbiological profiles, free amino acids, biogenic amines, and free fatty acids were evaluated after 21 days of ripening. Sausages A and B showed the highest number of lactic acid bacteria that produced a rapid acidification of substrates and reduced the number of spoilage microorganisms. Sausages made with L. plantarum alone or together with S. xylosus had the highest content of free amino acids, whereas the one produced with S. xylosus ? L. curvatus showed the lowest content of total biogenic amines and best acceptance score. No significant differences among samples were found as to the free fatty acids concentration.

Quality indices, antioxidant compounds, and antioxidant activities of extra-virgin oils from Coratina olives were evaluated during a 12-mo storage.Whole and stoned olives, picked at 2 different maturation index (MI), were submitted tomalaxation for 45min and extracted by a 3-phase continuous system. A 90-minmalaxation trial was also performed for the stoned olives. The following parameters were monitored: free acidity, peroxide value, K232 and K270 indices, sensory profile, total phenolic content (TPC), phenolic profiles, tocopherol compounds, and antioxidant activity (AA). The highest TPC, AA, and sensory score were found for the oils obtained by olives picked at lowMI and by stoned olives. After 12 mo, all the oils were still included into the “extra-virgin” category, and those deriving from whole olives picked at the lowest MI showed the best sensory characteristics due to high fruity and well-balanced pungent and bitter tastes.

The purpose of the present work was to assess the influence of water stress and cover cropping on the phenolic fraction of Aglianico and Nero di Troia grapes and wines, produced in 2007 and 2008 in Apulia region, Italy. Two parcels with soil tillage and cover crop, using Festuca rubra, Festuca ovina and Trifolium subterraneum, were considered. Each of the two parcels was divided into three sub parcels, and each one was subjected to different irrigation volumes corresponding to 36%, 24% and 0% of crop evapotranspiration, respectively. Grapes were submitted to traditional red winemaking using 5 days maceration, without any other oenological treatments. Results showed that the content of some phenols is strongly influenced by the season and water deficit, and partly by soil management. Water stress together with soil tillage led to an increased of phenolic compounds in grapes and, consequently, in wines, suggesting that the use of these agronomic practices could improve the oenological potential of the two cultivars grown in Apulia.

In this work the effects of addition of different amounts of sodium chloride, during cheese making, on shelf life of mozzarella cheese were evaluated. The mozzarella cheese quality decay was assessed during storage at 9 °C by monitoring microbiological, sensory and physico-chemical changes in the product. Results showed that Pseudomonas spp. growth was responsible for cheese unacceptability, whereas the sensory quality did not limit cheese shelf life. In particular, the highest shelf life values were obtained for mozzarella without salt and with the lowest salt concentration (0·23 g NaCl), and amounted to about 5 and 4 d, respectively. On the contrary, high salt concentrations affected product shelf life, probably as a consequence of progressive solubilisation of cheese casein, due to the phenomenon of ‘salting in’.

The aim of this study was to assess the influence of different winemaking technologies on the chemical characteristics and, in particular, on the phenolic fraction of Aglianico, Montepulciano, Nero di Troia and Sangiovese wines produced in Apulia, Southern Italy. Four different winemaking technologies were compared: control (traditional, 5 days of maceration at 25°C with three daily punching-down), prolonged maceration (10 days), addition of ellagic tannins, and cryomaceration (24 h at 5°C using dry ice), without any other oenological treatment. Results showed that the different technologies slightly influenced the phenolic fraction of Aglianico, which is known to be naturally rich of phenols. On the contrary, the prolonged maceration led to an increase of total phenols (TP) in Nero di Troia (2592 mg/kg versus 2115 mg/kg of control) and a decrease in Sangiovese (869 mg/kg versus 1013 mg/kg); the addition of tannins led to an increase of TP in Montepulciano (1358 mg/kg versus 1216 mg/kg) and to a decrease in Sangiovese (916 mg/kg versus 1013 mg/kg); cryomaceration led to a decrease of anthocyans in all cultivars (about 15%). Phenols extraction from grapes was found to be mostly dependent on the grape variety rather than on the applied winemaking technology.

The aim of this study was to assess the impact of some viticultural practices (VP) and winemaking technologies (WT) on phenolic composition and sensory characteristics of Negroamaro wines produced in Apulia, Southern Italy. Among VP, two soil management (cover crop and soil tillage) and two training systems (bilateral cordon and unilateral cordon) were compared, whereas among WT, three vinifications were tested: control (traditional, 7 days of maceration at 25 °C with two daily punching-down), cryomaceration (24 h at 0 °C using dry ice) and ultrasound (37 kHz, 150 W, 15 min at 30 °C). Results showed that cover cropping decreased the concentration of flavonoids, whereas bilateral cordon training led to an increase of flavonoids and total polyphenols. Among technologies applied, the cryomaceration led to enrichment in anthocyanins and to impoverishment in total polyphenols, whereas ultrasound treatment improved the extraction of all phenol classes. Cryomacerated wines from the combination soil tillage and unilateral cordon were characterised by the best olfactory and gustatory sensory characteristics. Cryomaceration increased the notes of soft fruits and liquorice, whereas ultrasonic treatment did increase descriptors of violet, soft fruits and black pepper.

The content of lead and cadmium in milk produced near a rural area subjected to illegal dumping and the transfer of the two metals from milk to Mozzarella cheese were investigated. The concentrations found in milk (from 2.00 to 19.17 for Pb and from 0.04 to 1.43 mg L -1 for Cd) did not exceed the maximum limits established by European Community regulations. The cheese-making process was responsible for the transfer of the metals into the cheese but the level of contamination differed, also depending on the dairy, the production technology and the extent of exogenous contamination. On the whole, the contribution that Mozzarella makes to the daily intake of lead and cadmium appears to be toxicologically negligible.

This work aimed to select heat-resistant probiotic lactobacilli to be added to Fior di Latte (high-moisture cow milk Mozzarella) cheese. First, 18 probiotic strains belonging to Lactobacillus casei, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus rhamnosus, and Lactobacillus reuteri were screened. Resistance to heating (65 or 55°C for 10 min) varied markedly between strains. Adaptation at 42°C for 10 min increased the heat resistance at 55°C for 10 min of all probiotic lactobacilli. Heat-adapted L. delbrueckii ssp. bulgaricus SP5 (decimal reduction time at 55°C of 227.4 min) and L. paracasei BGP1 (decimal reduction time at 55°C of 40.8 min) showed the highest survival under heat conditions that mimicked the stretching of the curd and were used for the manufacture of Fior di Latte cheese. Two technology options were chosen: chemical (addition of lactic acid to milk) or biological (Streptococcus thermophilus as starter culture) acidification with or without addition of probiotics. As determined by random amplified polymorphic DNA-PCR and 16S rRNA gene analyses, the cell density of L. delbrueckii ssp. bulgaricus SP5 and L. paracasei BGP1 in chemically or biologically acidified Fior di Latte cheese was approximately 8.0 log10 cfu/g. Microbiological, compositional, biochemical, and sensory analyses (panel test by 30 untrained judges) showed that the use of L. delbrueckii ssp. bulgaricus SP5 and L. paracasei BGP1 enhanced flavor formation and shelf-life of Fior di Latte cheeses.

In this work, an active coating and modified atmosphere packaging (MAP) were investigated to prolong the shelf life of Fiordilatte packaged in traditional brine. First, the screening of MAP was performed in order to select the best gas composition. Then, the combined effect of MAP and coating was investigated. Finally, the coating was loaded with potassium sorbate and its effects under MAP conditions were also assessed. Results highlighted that MAP was able to control growth of the main spoilage microbial group (Pseudomonas spp.); however, the solubilisation of carbon dioxide into the brine compromised Fiordilatte texture. Therefore, the presence of the active coating avoided the damage of gas solubilisation and promoted a shelf life prolongation by about 157%

The aim of this study was to evaluate over two seasons (2007 and 2008) the effect of cover cropping and irrigation on the phenolic composition of grapes from two red cultivars (Aglianico and Nero di Troia) grown in Southern Italy and of their corresponding wines. Cover cropping led to impoverishment in phenols of grapes and wines of Aglianico and to enrichment of Nero di Troia. For both varieties irrigation deficit led to higher contents of anthocyanins and total polyphenols, indicating that their concentration is closely related to water stress intensity. Some differences were found according to season: Aglianico grapes and wines produced in 2008 were richer in phenols than those produced in 2007, whereas an opposite trend was observed for Nero di Troia. The study demonstrated that the application of modulated water stress to the investigated cultivars allows one to obtain wines very rich in phenolic substances, thus improving the wine quality.

Phenolic composition and antioxidant activity of several monovarietal extra-virgin olive oils used as blenders for the production of “Collina di Brindisi” protected designation of origin (PDO) oil, produced between December 2008 and January 2009 using two-phases or three-phases extraction system, were evaluated and compared with other manufacturer products designated as PDO. Oils were taken from the most representative ones industrial oil mills in the PDO geographical area. The parameters assessed were free acidity, peroxide value, K232 and K270 indices, organoleptic characteristics, total phenolic content (TPC), phenolic profile, and antioxidant activity coefficient (AAC). The phenolic contents and profiles of the monovarietal oils showed remarkable differences with respect to PDO oils. The variables that exerted a major influence on phenols concentration were the maturity degree of olives (December > January), followed by the extraction system (two-phase > three-phase), and place of growing. The Pearson r correlation index showed that AAC was positively correlated with TPC, p-coumarate and 3,4-DHPEA-EA, and negatively correlated with peroxide value.

Artichoke by-products are rich in phenolic compounds although they represent a waste for the food industry. This paper examines the application of ultrasound-assisted extraction (UAE) for obtaining organic solvent-free extracts rich in nutraceuticals from artichoke scraps. Application of ultrasounds for 60 minutes on test samples, using water as a solvent, improved recovery of phenolic substances compared with untreated samples. Among the phenols detected by high performance liquid chromatography, 5-O-caffeoylquinic and 1,5-di-O-caffeoylquinic acids were identified. In vivo treatments of tobacco BY-2 cells with ultrasonic extracts consistently enhanced their antioxidant power, making the cells more resistant to heat stress. UAE applied to artichoke by-products, using water as a solvent, appears to be a powerful eco-friendly technique that can provide extracts rich in nutraceuticals and turn waste products into resources. The extracts could be advantageously utilized in the food industry to produce functional foods.

Innovation in the small ruminant dairy sector faces structural challenges because dairies are often involved in breeding and produce cheeses that appeal essentially to local markets using traditional technologies and facilities. An investigation was carried out to produce Fior di latte, a traditional, soft pasta filata cheese, from sheep and goat milks at the farm level. Fior di latte is an Italian high-moisture, round mozzarella currently produced from cow and water buffalo milks; it is very popular in Europe. Cheesemaking trials were performed and the most appropriate technology proved to be a combination of direct acidification and lactic fermentation, with some modifications to the milk coagulation phase. The gross composition of the experimental cheeses was similar to that of bovine Fior di latte, and the overall hygienic quality was satisfactory even though the milk had not been pasteurized. The new cheeses were similar in appearance to the bovine type, but some specific features were detected. Besides the typical “goaty” and “sheepy” flavors, some novel and distinctive descriptors of odor, flavor, and texture were noted. Our experiment showed that good quality Fior di latte cheese that complies with microbiological requirements of the European legislation can be obtained from sheep and goat milks by appropriately modifying the cheesemaking technology.

A study was undertaken on Cacioricotta, a traditional Italian goat’s cheese obtained from overheated milk (90 °C) without use of starter. The proWle of proteolysis in the artisanal type, made with vegetable coagulant (latex released from capriWg branches) as milk clotting agent, was compared to that of the “industrial” one, manufactured with calf rennet. Particular aim of the investigation was to study the diVerences and, possibly, establish a useful tool for distinguishing the two types of cheese. The study was based on the quantiWcation of the water soluble, 15% TCA soluble and amino acid nitrogen fractions, RP-HPLC separation of low molecular weight peptides and their identiWcation by mass spectrometry (MALDI-ToF MS). The use of Wg latex was associated to higher amounts of the nitrogen fractions and to RP-HPLC chromatograms very rich in peptides, in contrast to an almost complete lack of peptides in the industrial counterpart. These results conWrm the strong proteolyitic activity exerted by the capriWg clotting enzymes in spite of the intense overheating of the milk, which is considered to cause reduction of the rate of casein degradation in cheese. The MS-based identiWcation of several peptides provided a support at the molecular level for the characterization of Cacioricotta made with this vegetable coagulant and could be useful for “tracing back” purposes. In conclusion, the peptide pattern determined by the use of capriWg for milk coagulation can be considered a particular feature of the artisanal Cacioricotta, giving conWrmation of its vocation to EU protection as typical product.

Italian traditional mozzarella is a high moisture table cheese that is sold packaged in water for preserving freshness. Despite of the high foreign demand, high perishability limits export. For extending shelf life, the dairy industries have long been engaged in controlling the growth of spoilage microflora, which is the main responsible of alteration. The present paper describes the results of a study that aimed to assess if using acidified brine instead of water, the growth of these microorganisms could be delayed. A suitable brine was first developed, based on calcium lactate and lactic acid, that did not impair the sensory characteristics of the cheese. Then, the shelf-life study was carried out, and the results revealed a significant delay of the growth of total mesophilic bacteria, Pseudomonas spp. and Enterobacteriaceae. The sensory characteristics of the cheese remained within the acceptability limits until 21 days and, compared with the sample stored in water, the shelf life was extended of more than 50% Very interestingly, the experimental brine also prevented the occurrence of the blue discoloration defect, known to be caused by Pseudomonas fluorescens. Even though further investigation is needed, the results obtained can open new marketing perspectives for producers of traditional mozzarella.

Uno dei fattori limitanti la conservabilità della mozzarella vaccina sta nel fatto che essa resta immersa in acqua per tutta la vita commerciale. In queste condizioni la qualità decade rapidamente, a causa di fenomeni di tipo microbiologico e biochimico, ma anche di tipo fisico-chimico. Per prolungare la shelf-life senza ricorrere a liquidi “non naturali”, vi è interesse a mettere a punto soluzioni saline da impiegare in sostituzione dell’acqua, che possano preservare la sapidità e proteggere la mineralizzazione degli strati superficiali del prodotto. La presente ricerca ha testato due soluzione saline (soluzione A: CaCl2 0,1 % + NaCl 0,30 %; soluzione B: CaCl2 0,20% + NaCl 0,50 %), a 3 differenti pH (3,5, 4,5, 5,8), su mozzarelle ad acidificazione diretta (acido lattico), di buona qualità microbiologica, a medio contenuto di umidità, conservate per 15 giorni a + 6 °C. I formaggi ed i liquidi di governo sono stati sottoposti periodicamente ad analisi chimiche, microbiologiche e sensoriali. I migliori risultati sono stati riscontrati nel caso della soluzione B a pH 4,5: i campioni non hanno mostrato significativi cambiamenti fino al 12° giorno e, solo al termine del periodo di osservazione, è stato riscontrato un inizio di deterioramento strutturale. In conclusione, l’impiego di CaCl2 0,20% + NaCl 0,50 %, a pH 4,5 può garantire, per la tipologia di prodotto testata, una shelf-life superiore alle due settimane operando in adeguate condizioni igieniche.

Ricotta forte is a traditional whey cheese, obtained through natural fermentation of fresh ricotta, that is getting increasing attention by food traders. In view of possible initiatives for its valorization, the chemical and sensory characteristics were investigated. Samples were obtained from 14 different manufacturer, and were subjected to chemical, biochemical, volatile organic compound, and sensory analyses. All samples presented low pH with high moisture (62-66%) and fat content (57-60% on dry matter). From a biochemical point of view, the electrophoretic patterns evidenced that β-lactoglobulin was the main protein present at all sample ages. Only intermediate levels of proteolysis (20.69% ripening index) took place during aging, whereas the main biochemical event in this dairy product was lipolysis (2.10 mEq/g of acid degree value). Accordingly, free fatty acids dominated the volatile organic compound profile and strongly influenced the sensory characteristics with flavor described as rancid, pungent, acrid, and smelly feet: all associated with short-chain fatty acids such as acetic, propionic, butyric, and caproic. Finally, the sample age did not influence chemical composition, whereas it had significant effect on lipolysis and flavor intensity.

The work described in this Research Communication addressed the hypothesis that it is possible to produce cheese from donkey milk by appropriate adjusting of the cheesemaking parameters. A series of coagulation trials were performed on donkey milk, alone or fortified with goat milk (85/ 15 and 70/30, v/v), using calf rennet under different technological conditions. The parameters that changed were pH and concentration of soluble calcium, amount of rennet added and temperature of coagulation. Donkey milk gave rise to sufficiently firm curd only at ‘extreme’ technological conditions and, as expected, addition of goat milk improved coagulation. A cheesemaking protocol was developed for producing fresh cheese prototypes, which were checked for microbiological safety, chemical composition and sensory characteristics. Pure donkey milk gave 5·9% yield, cheese having 6·12 pH, 32·4%dry matter, 2·1% fat and 18·5% protein. The electrophoretic analysis ascertained that β-casein was the most abundant compound in donkey cheese, but whey proteins were also present in non-negligible amounts. Finally, the sensory evaluation demonstrated that all cheeses were acceptable and provided detailed description of their flavour characteristics.

The effect of calcium lactate (CL) on both the sensory and microbiological quality of Fiordilatte cheese was evaluated. The novelty of this work is the addition of the salt to the product brine, prior to packaging, instead of adding calcium during process. Cheese quality was monitored for 8 days by evaluating the spoilage and the development of the main sensory attributes. Results demonstrated a modest inhibition effect of CL on the microbial proliferation, whereas from a sensory point of view, a somewhat improvement in the odour and texture was recorded, thus suggesting CL as a valid alternative to calcium chloride.

Artichoke plant is rich in polyphenols and “phytochemicals” molecules that present choleretic, diuretic, hypocholesterolemic, antilipidemic and antihepatotoxic properties. Therefore, artichoke is a suitable vegetable for the extraction of antioxidant compounds useful for the prevention of cancer, cardiovascular disease and other diseases. These compounds are generally phenolic acids, particularly caffeic acid and its derivatives mono and dicaffeoylquinic acids, and simple and glycosylated flavonoids. These active ingredients are contained in the edible part used for food processing, and in leaves, stems and bract residues that represent the by-products of artichoke processing. The purpose of the present work was to extract nutraceutical substances from artichoke byproducts by using an innovative technology based on ultrasound. The use of water as a solvent could allow performing the process in sustainable way, in order to obtain extracts that could be utilized in food industry to produce functional foods. To obtain the extract, a minced aliquot of artichoke by-product was diluted with water (1:10,w/v), put in ultrasonic bath and submitted to ultrasound treatment using the following operative conditions: frequency 40 kHz, power effective 200 W, ultrasound intensity of 0.6 W/cm2, time 60min (three replicates). A not ultrasound-treated sample was used as control. The extracts were submitted to analysis of total polyphenols (Folin-Ciocalteu), antioxidant activity (ABTS, DPPH),and phenolic profile by HPLC-DAD. In comparison to control, the extracts obtained at the end of ultrasound treatment showed higher total phenolic content (about 40%), and higher antioxidant activity (40 and 110% for ABTS and DPPH, respectively). Concerning the phenolic compounds, the ultrasound extracts had the same profile of control, but showed a greater concentration. In conclusion, the ultrasonic extracts from artichoke by-products were found to be richer in total phenolic content and antioxidant activity, and could be used in preparation of functional food.

Per tutelare i formaggi tipici e tradizionali italiani, è necessario che sia garantita l’origine e la qualità della materia prima, che deve essere fornita da allevamenti collocati nelle aree geografiche previste dai disciplinari e/o dai protocolli tradizionali di produzione. Oggi si assiste sempre più all’utilizzo di materie prime e semilavorati (cagliate) provenienti da paesi d’oltre alpe. Un esempio sempre più diffuso è l’uso di cagliata, (semilavorato ottenuto dopo l’aggiunta del caglio al latte) di provenienza extra-nazionale, per l’ottenimento di “mozzarella italiana”. Questo mercato, incrementato dalla corsa esasperata all’abbattimento dei costi di produzione comporta un disagio nel settore zootecnico da latte nazionale che non riesce a mantenere prezzi così bassi. La ricerca svolta ha portato all’identificazione di un marcatore, denominato ALMI, in grado di distinguere le cagliate fresche, cioè quelle utilizzate immediatamente per la produzione delle mozzarelle, da quelle conservate (refrigerate, congelate o provenienti dall’estero). Il marcatore ALMI si ritrova nel prodotto finito, la mozzarella bovina, nel quale ha una evoluzione molto lenta, il che consente di mettere in relazione la sua quantità relativa con il tipo di cagliata utilizzata. Il marcatore ALMI è rivelabile mediante elettroforesi alcalina in presenza di Urea (UREA-PAGE) e misurabile attraverso l’analisi dell’immagine. Esso è presente in piccolissime quantità nella cagliata fresca e aumenta sensibilmente con la conservazione delle cagliate e la cattiva conservazione del latte. Dai risultati ottenuti è stata dimostrata la capacità della metodica di essere impiegata nella tutela della mozzarella vaccina realizzata con latte di origine Italiana.