Review
Food Science & Technology
Valentina Maestrello, Pavel Solovyev, Luana Bontempo, Luisa Mannina, Federica Camin
Summary: Extra virgin olive oil (EVOO) is a high-quality product that has become a target of food fraud in recent years. The use of nuclear magnetic resonance (NMR) spectroscopy is reviewed as a reliable and rapid tool to authenticate EVOOs and detect adulteration and mislabeling.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Review
Food Science & Technology
Julian Lozano-Castellon, Anallely Lopez-Yerena, Ines Dominguez-Lopez, Aina Siscart-Serra, Nathalia Fraga, Samantha Samano, Carmen Lopez-Sabater, Rosa M. Lamuela-Raventos, Anna Vallverdu-Queralt, Maria Perez
Summary: The growing demand for extra virgin olive oil (EVOO) has led to fraudulent practices that dilute the oil with lower value alternatives. Adulterated EVOO can be of poor nutritional quality and may contain unhealthy substances formed during processing. However, reliable markers and scientific methods are being developed to detect fraud and ensure the authenticity and traceability of EVOO.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Computer Science, Information Systems
Jalel Ktari, Tarek Frikha, Faten Chaabane, Monia Hamdi, Habib Hamam
Summary: One major problem in Tunisia's olive oil industry is marketing, and blockchain technology can help address the traceability and transparency issues in the olive oil supply chain. This paper presents a multi-Blockchain, multi-sensor traceability system using IoT that tracks the olive oil manufacturing process and offers system configurability.
Article
Biochemistry & Molecular Biology
Xiaoyu Xu, Nan Wang, Liguo Feng, Jianwen Wang
Summary: High-oil-yield cultivars of Rosa rugosa are difficult to identify based on phenotype difference alone. In this study, a robust SSR genotyping protocol using HRM analysis was developed to accurately identify high-oil-yield cultivars. Nine polymorphic SSR markers were identified, and three unique genotypes were discovered among the cultivars. This method provides an economical and practical tool for the selection and breeding of oil-bearing roses.
Article
Food Science & Technology
Akira Aoki, Yoko Mori, Yoshinori Okamoto, Hideto Jinno
Summary: This study developed a simple and efficient genetic test using high-resolution melting (HRM) analysis to differentiate the Nagoya breed of chickens. By comparing the results with DNA sequence analysis, it was found that HRM analysis can accurately identify the breed.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Dimas Firmanda Al Riza, Naoshi Kondo, Vincent Kipkirui Rotich, Claudio Perone, Ferruccio Giametta
Summary: A front-face fluorescence method was used to analyze the excitation-emission matrix (EEM) of various Italian mono-cultivar and mix-cultivar extra virgin olive oils. It was found that at least 3 excitation wavelengths are needed to obtain 5 variables explaining over 95% of the sample variance, leading to the identification of sensitive fingerprint characteristics of the EVOOs. A non-parametric fine k-NN classifier was determined to be the best model for classifying the cultivar and geographical origins of the EVOOs, showcasing the potential for multiple excitation fluorescence techniques in authentication.
Review
Food Science & Technology
Hicham Zaroual, Christine Chene, El Mestafa El Hadrami, Romdhane Karoui
Summary: The quality and authenticity of olive oil have become increasingly important, leading to the development and utilization of rapid analytical techniques to overcome the limitations of traditional methods. This review aims to identify gaps in current analytical techniques for olive oil authentication and discuss the drawbacks of existing methods from 2010 onwards.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Food Science & Technology
Beatriz Quintanilla-Casas, Berta Torres-Cobos, Francesc Guardiola, Agusti Romero, Alba Tres, Stefania Vichi
Summary: This study aims to develop an instrumental tool to assess EVOO's compliance with PDO label-declaration and successfully demonstrates the effectiveness of the proposed strategy through a case study on PDOs from Catalonia.
Article
Chemistry, Applied
Chiara Telloli, Silvia Tagliavini, Fabrizio Passarini, Stefano Salvi, Antonietta Rizzo
Summary: This study evaluated the mineral composition of olive oil samples from different geographical origin using chemometric techniques and validated the reliability of the method using high-level laboratory facilities for trace element/isotopic analysis. The results showed variations between samples and Principal Component Analysis revealed the geographical characteristics.
Review
Food Science & Technology
Cong-Hui Lu, Xin-Yi Huang, Jin Shao, Dong Pei
Summary: The quality and authenticity identification of olive oil is crucial in the olive oil industry. Mass spectrometry, with its advantages of specificity, sensitivity, and fast analysis, has played a significant role in determining the quality and authenticity of olive oil. The combination of mass spectrometry data and chemometrics has greatly contributed to geographical traceability, adulteration identification, and grade classification of olive oil.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Maja Jukic Spika, Zlatko Liber, Cinzia Montemurro, Monica Marilena Miazzi, Ivica Ljubenkov, Barbara Soldo, Mirella Zanetic, Elda Vitanovic, Olivera Politeo, Dubravka Skevin
Summary: The composition of phenolic compounds and oxidative stability significantly affect the quality of virgin olive oil. The concentrations of phenolic compounds and the oxidative stability vary among different olive cultivars and growing locations. Additionally, molecular markers can be used to trace the origin of olive oil.
Article
Biochemistry & Molecular Biology
Luca Pozzetti, Francesca Ferrara, Ludovica Marotta, Sandra Gemma, Stefania Butini, Mascia Benedusi, Fabio Fusi, Amer Ahmed, Serena Pomponi, Stefano Ferrari, Matteo Perini, Anna Ramunno, Giacomo Pepe, Pietro Campiglia, Giuseppe Valacchi, Gabriele Carullo, Giuseppe Campiani
Summary: This study evaluated the nutraceutical properties of autochthonous Tuscany EVOO and found promising anti-inflammatory and vasorelaxant effects.
Article
Agricultural Economics & Policy
Sara Spognardi, Domenico Vistocco, Lucio Cappelli, Patrizia Papetti
Summary: This study investigates the behavior and habits of consumers from central-southern Italy in relation to extra virgin olive oil consumption, finding that they prefer local olive oils and are positively influenced by PDO/organic certification, with price not being a decisive factor in purchasing decisions. The tasting panel results show that experts prefer organic olive oil, semi-experts are influenced by the PDO brand, and non-experts tend to buy EVOO despite being positively influenced by the PDO brand and negatively by organic certification.
BRITISH FOOD JOURNAL
(2021)
Article
Chemistry, Multidisciplinary
Paul Wilhelm, Michael Eggert, Julia Hornig, Stefan Oertel
Summary: The PTB's bistatic lidar, with three dedicated receivers arranged around a central transmitter, achieves independent measurements of all three wind velocity components with high spatial and temporal resolution. It can serve as a transfer standard for the calibration of other remote sensing devices, enhancing the capability and accuracy of wind velocity measurements.
APPLIED SCIENCES-BASEL
(2021)
Article
Biochemistry & Molecular Biology
Sonia Ramos-Gomez, Maria D. Busto, Natividad Ortega
Summary: The use of SYBR-based qPCR assay is a rapid and accurate method for the detection of almond and hazelnut adulteration in olive oil. The specific primers used in the assay showed adequate specificity for each targeted species. This method can detect adulteration with up to 5% of hazelnut or almond oil using a single qPCR assay and as low as 2.5% using a nested-qPCR assay.
Article
Agriculture, Multidisciplinary
Davide De Angelis, Antonella Pasqualone, Giacomo Squeo, Carmine Summo
Summary: Almond okara, a valuable by-product, can be used in biscuit preparation to improve nutritional value with limited impact on sensory properties.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Antonella Pasqualone, Samuela Palombieri, Hamit Koksel, Carmine Summo, Pasquale De Vita, Francesco Sestili
Summary: In this study, the milling performance and bread-making ability of Faridur, the first 'soft kernel' durum wheat variety released in Italy, were compared with Svevo. Faridur showed higher protein and gluten content, but lower gluten quality. Its softer nature facilitated energy-saving milling, but adjustments were needed for baking processes and formulations.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Amalia Piscopo, Angela Zappia, Antonio Mincione, Roccangelo Silletti, Carmine Summo, Antonella Pasqualone
Summary: According to the regulations of the Neapolitan Pizza TSG, extra virgin olive oil must be exclusively used as a topping ingredient, together with tomato for pizza marinara-type production. The present study was conducted to analyze the quality of pizza depending on the oil typology used, revealing that monovarietal olive oil is the best choice due to its higher quality and better health characteristics.
Article
Agriculture, Multidisciplinary
Valentina Fanelli, Maria Dellino, Francesca Taranto, Claudio De Giovanni, Wilma Sabetta, Pasquale De Vita, Cinzia Montemurro
Summary: In this study, a simple sequence repeats-based method was used to identify durum wheat varieties used in the production of 25 samples of semolina and commercial pasta. The molecular profiles of these samples were compared with those of declared varieties and other commonly used durum wheat cultivars. The method successfully detected not declared varieties present in a percentage equal to or higher than 5%.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Davide De Angelis, Francesca Vurro, Maria Santamaria, Raquel Garzon, Cristina M. Rosell, Carmine Summo, Antonella Pasqualone
Summary: The aim of this study was to develop a gluten-free focaccia flat bread using rice and corn flour fortified with dry-fractionated pea protein concentrate. The flour ratios significantly influenced the physical and sensory properties of the dough and breads. The optimal formulation contained 5 g/100 g of pea protein concentrate, 20 g/100 g of rice flour and corn flour each, resulting in a bread with desirable characteristics.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Giacomo Squeo, Davide De Angelis, Antonio Francesco Caputi, Antonella Pasqualone, Carmine Summo, Francesco Caponio
Summary: The demand for plant-based protein ingredients (PBPIs) in the food sector has increased significantly. This study evaluated the acrylamide contamination in PBPIs produced with different technologies. The results showed a significant variability in acrylamide contamination among different PBPI categories, with flour having the lowest average acrylamide content and wet-extracted proteins having the highest. These findings emphasize the importance of monitoring acrylamide formation during PBPI processing and developing mitigation strategies when necessary.
Review
Food Science & Technology
Alexandra Costina Avirvarei, Liana Claudia Salanta, Carmen Rodica Pop, Elena Mudura, Antonella Pasqualone, Ofelia Anjos, Natalia Barboza, Jessie Usaga, Cosmin Pompei Darab, Cristina Burja-Udrea, Haifeng Zhao, Anca Corina Farcas, Teodora Emilia Coldea
Summary: The importance of food and beverage safety is crucial due to globalization and consumer demands. This review critically analyzes the presence of hazards and potential formation of toxic compounds in fruit-based fermented beverages. Techniques such as microbial fermentation and mycotoxin oxidation can help reduce or eliminate contaminants and ensure the safety of these beverages.
Article
Plant Sciences
Michele Antonio Savoia, Loredana Del Faro, Andrea Turco, Valentina Fanelli, Pasquale Venerito, Cinzia Montemurro, Wilma Sabetta
Summary: This research aimed to genetically and morphologically characterize traditional apricot and peach germplasms collected in old family orchards. Through genetic analysis, diversity masked by morphological traits was revealed. Genotyping in 15 and 18 SSRs showed an average polymorphic informativeness of 0.44 and 0.59 for apricot and peach, respectively, with a total of 70 and 144 alleles. These results have significant economic consequences for bioresource conservation and management.
Article
Plant Sciences
Natalia Sgaramella, Domenica Nigro, Antonella Pasqualone, Massimo Antonio Signorile, Barbara Laddomada, Gabriella Sonnante, Emanuela Blanco, Rosanna Simeone, Antonio Blanco
Summary: This study investigates the genetic factors controlling grain pigmentation in durum wheat and identifies several quantitative trait loci (QTL) associated with total anthocyanin content and grain color. The study also reveals the presence of candidate genes involved in flavonoid biosynthetic pathways in these QTL regions.
Article
Food Science & Technology
S. Rahmani Mnasri, O. Saddoud Debbabi, F. Ben Amar, M. Dellino, C. Montemurro, M. M. Miazzi
Summary: This study focuses on the chemical oil analysis of ancient olive trees in Tunisia, which have a history of more than 3000 years. The analysis shows that the oil from these ancient trees is of high quality, rich in chlorophyll, carotenes, and polyphenols. It is crucial to protect these ancient olive trees to preserve their historical significance and ecological worth, as well as to enhance the competitiveness of Tunisian olive oil on the global market.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Alfio Spina, Michele Scarangella, Michele Canale, Rosalia Sanfilippo, Virgilio Giannone, Carmine Summo, Antonella Pasqualone
Summary: This study aimed to improve the nutritional characteristics of durum wheat re-milled semolina by adding lupin flour and lupin protein concentrate. The addition of lupin flour and lupin protein concentrate significantly increased the protein content and lysine score of the flour blends. The macroelements, such as magnesium, potassium, calcium, and phosphorous, also significantly increased with the addition of lupin flour and lupin protein concentrate.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Agriculture, Multidisciplinary
Davide De Angelis, Vittoria Latrofa, Giacomo Squeo, Antonella Pasqualone, Carmine Summo
Summary: Dry-fractionated protein concentrates (DFp) can effectively replace eggs in cakes and impact the rheological properties of the batter. Higher DFp content results in harder cakes but emulates the behavior of eggs.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Giacomo Squeo, Vittoria Latrofa, Francesca Vurro, Davide De Angelis, Francesco Caponio, Carmine Summo, Antonella Pasqualone
Summary: The increase in vegetarian and vegan diets has led to a higher demand for vegetable protein and plant-based foods. This study explores the use of defatted durum wheat cake as a food ingredient for a vegan snack bar. The formulated snack bar with defatted durum wheat cake had a denser texture, more intense yellow hue, and a stronger caramel flavor compared to the control bar. It also met the low-fat and fiber source nutritional claims.
Article
Food Science & Technology
Antonella Pasqualone, Francesca Vurro, Erin Wolgamuth, Salwa Yusuf, Giacomo Squeo, Davide De Angelis, Carmine Summo
Summary: The physical-chemical and nutritional characteristics of Somali laxoox and Yemeni lahoh flatbreads were studied for the first time, and their possible similarities were investigated. Fieldwork in Somaliland and Yemen found that the nutritional characteristics and phenolic compounds varied due to natural variability in food preparation and recipes used. The flatbreads had a porous structure, with higher cell density in Yemeni flatbreads.
