Article
Food Science & Technology
Irene Chacon, Javier Roales, Tania Lopes-Costa, Jose M. Pedrosa
Summary: This study compared the quality analysis of VOO using an electronic olfactory system (EOS) with traditional expert panel testing. The results showed that EOS is a cheaper, faster, and more reliable method as a complement to the traditional panel test for olive oil classification.
Article
Chemistry, Analytical
Elisabet Martin-Tornero, Juan Diego Barea-Ramos, Jesus Lozano, Isabel Duran-Meras, Daniel Martin-Vertedor
Summary: The aim of this study was to explore the evolution of the quality of virgin olive oil stored in different containers over a defined period of time using a non-destructive technique, the electronic-nose (E-nose), to predict its organoleptic characteristics. The results showed that oil stored in dark glass bottles and green polyethylene bottles started showing defects after 12 and 15 weeks, respectively, while oil stored in tin containers maintained its quality throughout the 21-month storage period. A total of 31 volatile compounds were identified and the volatile profiles in different containers during storage were studied. The E-nose data, combined with partial least squares (PLS) regression, were able to build a predictive model to quantify sensory defect values, indicating its potential as a suitable tool to support sensory evaluation.
Article
Food Science & Technology
Stefano Farris, Susanna Buratti, Simona Benedetti, Cesare Rovera, Ernestina Casiraghi, Cristina Alamprese
Summary: The study found that the transparent plastic film loaded with a UV-blocker performed the best in protecting the oil from oxidation, due to its lower oxygen transmission rate compared to metallized material.
Article
Chemistry, Analytical
Guilherme G. Teixeira, Luis G. Dias, Nuno Rodrigues, Itala M. G. Marx, Ana C. A. Veloso, Jose A. Pereira, Antonio M. Peres
Summary: An electronic nose with nine metal oxide sensors was developed to classify and differentiate olive oils based on fruity intensity, successfully distinguishing standard solutions mimicking positive and negative attributes in a semi-quantitative manner. Multivariate models based on gas sensors were established to achieve high classification accuracy for leave-one-out cross validation. This E-nose device proved effective in accurately labeling the fruitiness intensity of olive oils, showcasing its potential as a non-destructive tool for quality assessment.
Article
Food Science & Technology
Vincenzo Sicari, Mariarosaria Leporini, Rosa Romeo, Marco Poiana, Rosa Tundis, Monica Rosa Loizzo
Summary: The study demonstrated that storing the preserved vegetables in the dark conditions ensures better preservation of quality and color over a 12-month period. Additionally, the phytochemicals present in the dried tomato slices enriched the EVOO used as preserving liquid, leading to an increase in the antioxidant activity of the oil regardless of light exposure during storage.
Article
Chemistry, Analytical
Pablo Cano Marchal, Chiara Sanmartin, Silvia Satorres Martinez, Juan Gomez Ortega, Fabio Mencarelli, Javier Gamez Garcia
Summary: This research employed a general purpose e-nose to predict the level of fruity aroma and the presence of defects in Virgin Olive Oils, achieving a mean validation error of 0.5 units for the prediction of fruity aroma and 88% accuracy for defect detection. Two out of ten specific sensors of the e-nose were identified to provide successful results, paving the way for the design of low-cost specific electronic noses for this application.
Article
Food Science & Technology
Laura Bayes-Garcia, Teresa Calvet
Summary: Arbequina monovarietal extra virgin olive oil (EVOO) was studied for its crystallization and polymorphic behavior through fractionation. Different crystallization and polymorphic behaviors were observed for each fraction, with solid fractions exhibiting more complex transitions and a greater number of crystalline forms.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Klara Navratilova, Kamila Hurkova, Vojtech Hrbek, Leos Uttl, Monika Tomaniova, Enrico Valli, Jana Hajslova
Summary: This study successfully identified several ions that might be characteristic for soft-deodorized olive oil through the analysis of metabolic fingerprints. Two compounds were selected as the best markers for detecting the addition of soft-deodorized olive oil.
Article
Nutrition & Dietetics
Doretta Cuffaro, Simone Bertini, Marco Macchia, Maria Digiacomo
Summary: This study examines the combination of olive leaf extract and extra virgin olive oil extract, which shows improved antioxidant and anti-inflammatory properties compared to the singular olive oil extract. This extract may have potential in the field of nutraceuticals.
Review
Biochemistry & Molecular Biology
Paula Garcia-Oliveira, Cecilia Jimenez-Lopez, Catarina Lourenco-Lopes, Franklin Chamorro, Antia Gonzalez Pereira, Anxo Carrera-Casais, Maria Fraga-Corral, Maria Carpena, Jesus Simal-Gandara, Miguel Angel Prieto
Summary: Extra virgin olive oil is a distinctive ingredient of the Mediterranean diet with various health benefits, containing molecules capable of exerting bioactivities mainly due to unsaturated fatty acids and minor compounds. The flavor of EVOO is influenced by intrinsic factors like olive variety and extrinsic factors like growing conditions, with each oil having a unique taste and susceptible to changes during shelf-life. Flavor preservation strategies are essential for maintaining the quality of the product.
Article
Food Science & Technology
Alessia Lombardi, Domenico Carlucci, Carla Cavallo, Bernardo De Gennaro, Teresa Del Giudice, Giacomo Giannoccaro, Antonio Paparella, Luigi Roselli, Riccardo Vecchio, Gianni Cicia
Summary: The study found that only about 36% of Italian consumers truly understand authorized health claims on extra-virgin olive oil. Consumers' understanding is related to their socio-demographic, personal, and psychographic characteristics, as well as their attitudes towards using food as medicine. The role of nutrition knowledge was also shown to be central in affecting the understanding of health claims.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Biochemistry & Molecular Biology
Aziz Korkmaz
Summary: Extra virgin olive oils (EVOOs) from five Turkish olive cultivars were studied for their various properties, including antioxidant capacity, phenolic content, pigment content, fatty acid profiles, phenolic compounds, volatile compounds, and sensory properties. The results showed that the olive cultivar used significantly affected all properties of the EVOO samples. Domat olive oil exhibited the highest quality among the oils studied.
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)
Article
Biochemistry & Molecular Biology
Enrique Jacobo Diaz-Montana, Maria Barbero-Lopez, Ramon Aparicio-Ruiz, Maria T. Morales
Summary: The study found that the addition of plants has an antioxidant effect, prolonging the shelf life of the oil. The concentration of phenolic compounds generally decreases during the oxidation process, except for tyrosol and hydroxytyrosol.
Article
Food Science & Technology
Ken Abamba Omwange, Dimas Firmanda Al Riza, Yoshito Saito, Tetsuhito Suzuki, Yuichi Ogawa, Keiichiro Shiraga, Ferruccio Giametta, Naoshi Kondo
Summary: This study successfully distinguished between different ratios of adulterated EVOO and VOO using front-face fluorescence spectroscopy and UV-induced fluorescence imaging techniques, providing a fast, reliable, and inexpensive method for detecting adulteration.
Article
Chemistry, Physical
Getachew Solomon, Anton Landstrom, Raffaello Mazzaro, Matteo Jugovac, Paolo Moras, Elti Cattaruzza, Vittorio Morandi, Isabella Concina, Alberto Vomiero
Summary: The study demonstrates the potential of a core-shell structure catalyst for optimizing the kinetics of the oxygen evolution reaction in water splitting, improving catalytic activity and conductivity. This research offers a more effective choice for practical applications of water splitting.
ADVANCED ENERGY MATERIALS
(2021)
Article
Chemistry, Physical
Sepideh G. Khasevani, Dariush Nikjoo, Dickson O. Ojwang, Luca Nodari, Shokat Sarmad, Jyri-Pekka Mikkola, Federica Rigoni, Isabella Concina
Summary: In this study, the performance of four Prussian blue analogues (PBAs) as catalysts for the degradation of ciprofloxacin in water was investigated. It was found that selective degradation of the molecular target can occur without the need for light, but light irradiation can enhance the process without resulting in photolysis. The study highlights the importance of the transition metal binding the cyanide bridge in promoting photoinduced charge generation and transfer, effectively disrupting the molecular target. Additionally, the irradiation with solar simulated light may induce a spin cross-over in the materials.
JOURNAL OF CATALYSIS
(2022)
Article
Chemistry, Analytical
Giuseppe Greco, Estefania Nunez Carmona, Giorgio Sberveglieri, Dario Genzardi, Veronica Sberveglieri
Summary: In this study, four different types of coffee were brewed using a new professional espresso machine, comparing the use of capsules and without capsules. The volatiles of coffee were classified using a sensor system, confirming that the capsules can affect the flavor profile of coffee.
Article
Chemistry, Analytical
Roberto Mariotti, Estefania Nunez-Carmona, Dario Genzardi, Saverio Pandolfi, Veronica Sberveglieri, Soraya Mousavi
Summary: This study applied various techniques, including GC-MS SPME, organoleptic analysis, and sensor detection, to authenticate and assess the quality of extra virgin olive oil from Umbria, Italy. The results demonstrated the capability of all three methods to discriminate among the ten oils, with the sensor detection showing the best performance. The correlation analysis identified 388 strong associations among the three methodologies.
Article
Chemistry, Analytical
Dario Genzardi, Giuseppe Greco, Estefania Nunez-Carmona, Veronica Sberveglieri
Summary: This research aims to track the production process of wine vinegar step by step using volatile analysis with metal oxide semiconductor (MOX) sensors developed by Nano Sensor Systems S.r.l. The study shows that these sensors are able to accurately differentiate and cluster each production step of vinegar.
Article
Nanoscience & Nanotechnology
Mojtaba Gilzad Kohan, Illia Dobryden, Daniel Forchheimer, Isabella Concina, Alberto Vomiero
Summary: Researchers reported a system based on a vertical network of reduced graphene oxide (rGO) that enables efficient transfer and collection of photoexcited carriers. The fundamental properties of this system were revealed through local monitoring of current output fluctuations, providing a basis for designing new materials.
NPJ 2D MATERIALS AND APPLICATIONS
(2022)
Article
Chemistry, Analytical
Estefania Nunez-Carmona, Giuseppe Greco, Dario Genzardi, Pierpaolo Piccoli, Ivano Zottele, Armando Tamanini, Giorgio Sberveglieri, Veronica Sberveglieri
Summary: The marmalade and jam market is growing worldwide, with European countries as the main producers. This study aims to use chemical oxide nanowire gas sensors device S3 coupled with optical techniques and recognizing algorithms to create a platform that can control the production process of jams and marmalades and prevent economic losses.
Article
Green & Sustainable Science & Technology
Getachew Solomon, Mojtaba Gilzad Kohan, Raffaello Mazzaro, Matteo Jugovac, Paolo Moras, Vittorio Morandi, Isabella Concina, Alberto Vomiero
Summary: Hierarchical nanostructures composed of NiMoO4 nanorods surrounded by active MoS2 nanosheets on a nickel foam substrate were designed and showed excellent oxygen evolution reaction performance and charge storage capacity, suggesting promising applications in the catalysis field.
ADVANCED SUSTAINABLE SYSTEMS
(2023)
Article
Chemistry, Physical
Getachew Solomon, Marco Lecca, Matteo Bisetto, Mojtaba Gilzad Kohan, Isabella Concina, Marta Maria Natile, Alberto Vomiero
Summary: Researchers have successfully reduced the photo-oxidation of Cu2O nanowires by growing a thin layer of TiO2 protective layer and an amorphous layer of VOx cocatalyst on them. The optimized photoelectrode exhibits excellent stability and high photocurrent density under simulated sunlight, demonstrating the potential of using earth-abundant materials for solar hydrogen production.
ACS APPLIED ENERGY MATERIALS
(2023)
Article
Chemistry, Analytical
Aris Liboa, Dario Genzardi, Estefania Nunez-Carmona, Sonia Carabetta, Rosa Di Sanzo, Mariateresa Russo, Veronica Sberveglieri
Summary: Beer is the most consumed alcoholic beverage and diacetyl is a byproduct of yeast metabolism in breweries. The perception of diacetyl varies in different beers, but inhalation of it is toxic. Diacetyl analysis can be done using metal oxide sensors, which are fast and cost-effective. Testing different types of beer with electrochemical sensors has shown excellent ability to detect and differentiate diacetyl concentrations.
Article
Chemistry, Inorganic & Nuclear
Getachew Solomon, Anton Landstroem, Silvia Rotta Loria, Eleonora Bolli, Alberto Mezzetti, Anna Facibeni, Sandro Cattarin, Alessio Mezzi, Stefano Protti, Saulius Kaciulis, Margherita Zavelani-Rossi, Isabella Concina
Summary: The optoelectronic features of 3-hydroxyflavone (3HF) self-assembled on the surface of an n-type semiconducting metal oxide (TiO2) and an insulator (Al2O3) are investigated. 3HF molecules form metal complexes with the coordinatively unsaturated metal ions present on the oxide surface, exhibiting different behaviors upon light irradiation depending on the nature of the metal ion. The photoluminescence of the surface species can be modulated by the chemical properties of the complex, resulting in solid-state emitters with a high quantum yield (about 15%). Furthermore, the photoinduced charge injection can be promoted or inhibited, providing a multifunctional hybrid system.
DALTON TRANSACTIONS
(2022)
Article
Materials Science, Multidisciplinary
Mojtaba Gilzad Kohan, Shujie You, Andrea Camellini, Isabella Concina, Margherita Zavelani-Rossi, Alberto Vomiero
Summary: Characterizing carrier redistribution due to optical field modulation in a plasmonic hot-electron/semiconductor junction can enhance the efficiency of conversion systems by improving the carrier decay of plasmonic metals. By utilizing a 1D metal-semiconductor Schottky architecture and introducing an insulating layer between Ag NPs and ZnO, the study demonstrates increased external quantum efficiency and photogenerated current, as well as improved non-radiative carrier transfer mechanisms in the plasmonic system. Additionally, the fast plasmonic radiative transfer dynamics of the system were observed in the visible region, highlighting the potential for high photoconversion efficiencies.
JOURNAL OF MATERIALS CHEMISTRY C
(2021)
Article
Chemistry, Multidisciplinary
Illia Dobryden, Riccardo Borgani, Federica Rigoni, Pedram Ghamgosar, Isabella Concina, Nils Almqvist, Alberto Vomiero
Summary: The electrical properties of all-oxide core-shell ZnO-Co3O4 nanorod heterojunction were studied using new AFM methods. Light irradiation altered the electrical properties of the heterojunction. The new techniques were able to track the instantaneous local variation of the photocurrent, providing a 2D map of current-voltage curves and correlating the electrical and morphological features of the heterostructured nanorods.
NANOSCALE ADVANCES
(2021)
Article
Multidisciplinary Sciences
Anton Landstrom, Ari Paavo Seitsonen, Silvia Leccese, Hagop Abadian, Jean-Francois Lambert, Stefano Protti, Isabella Concina, Alberto Mezzetti
Summary: The study focuses on the photophysical characterization of luminescent MCM-41 nanoparticles doped with two fluorescent flavonoids. Both UV-Vis and fluorescence spectra were analyzed on freshly-prepared and aged samples, with the effects of light exposure studied. Density functional theory calculations were used to simulate UV-Vis and emission spectra of the flavonoids, while vibrational spectra calculations were also provided.
