Article
Food Science & Technology
Francesca Nocente, Chiara Natale, Elena Galassi, Federica Taddei, Laura Gazza
Summary: The study showed that adding BSG from einkorn and tritordeum to pasta can significantly increase the product's dietary fiber and antioxidant capacity, while having minimal impact on sensory properties. Substituting 10% of semolina can improve the nutritional value of pasta, especially for einkorn BSG.
Article
Food Science & Technology
Candela Paesani, Alicia L. Degano, Maria Ines Zalosnik, Joao Paulo Fabi, Gabriela T. Perez
Summary: Arabinoxylans play an important role in preventing colorectal cancer, with studies showing that arabinoxylans from hard wheat have a better inhibitory effect on HCT-116 cell viability. Additionally, no decrease in viability of noncancer cells was observed after treatment with arabinoxylans.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Ana Ramalho Ribeiro, Goreti Botelho, Ana Gaspar, Rui Costa
Summary: The study found that enriching durum wheat pasta with 1% of seaweed powder during storage effectively increased its nutritional value without affecting the sensory characteristics of the pasta samples.
Article
Plant Sciences
Giovanna Visioli, Marta Lauro, Francesco Morari, Matteo Longo, Andrea Bresciani, Maria Ambrogina Pagani, Alessandra Marti, Gabriella Pasini
Summary: This study assessed the quality traits of semolina and dry pasta obtained from variable-rate nitrogen fertilization in durum wheat. The results showed that segregating the grain with higher protein content at harvest led to semolina and pasta with better cooking quality, driven by higher gluten protein content and glutenin/gliadin ratio. This suggests that site-specific pasta production has the potential to improve traceability, environmental sustainability, and economic sustainability.
Article
Food Science & Technology
Elisabetta Lomuscio, Federico Bianchi, Mariasole Cervini, Gianluca Giuberti, Barbara Simonato, Corrado Rizzi
Summary: Debittered trub can be a suitable ingredient in fortified fresh pasta formulation with up to 10% substitution level without compromising the quality and sensory characteristics of the final product.
Article
Biochemistry & Molecular Biology
Ada Krawecka, Aldona Sobota, Urszula Pankiewicz, Ewelina Zielinska, Piotr Zarzycki
Summary: Stinging nettle is a good source of biologically active compounds that can be used to enrich pasta, increasing the content of minerals and pigments. Supplementation of pasta with freeze-dried nettle also leads to higher levels of dietary fiber and lower glycemic response, especially when enriched with 3% nettle.
Article
Food Science & Technology
Mariasole Cervini, Mario Gabrielli, Giorgia Spigno, Gianluca Giuberti
Summary: Durum wheat spaghetti samples prepared with increasing levels of resistant starch (RS) from debranched waxy rice starch (DWRS) were analyzed for chemical composition, quality, sensory parameters, and in vitro starch digestion. The use of DWRS increased the fiber content and RS level, while decreasing the starch hydrolysis index. However, higher levels of DWRS had a negative impact on quality parameters and cooking characteristics. Despite this, all the DWRS-containing spaghetti samples had acceptable sensory scores of > 5.
Article
Food Science & Technology
Vanja Seregelj, Dubravka Skrobot, Jovana Kojic, Lato Pezo, Olja Sovljanski, Vesna Tumbas Saponjac, Jelena Vulic, Alyssa Hidalgo, Andrea Brandolini, Jasna Canadanovic-Brunet, Gordana Cetkovic
Summary: This study investigated the quality of durum wheat pasta enriched with carrot waste encapsulates and determined consumer preferences for this type of product. The results showed that replacement of semolina with the encapsulates led to changes in nutritional quality, as well as color and texture, but these changes were acceptable. The study suggests that carrot waste can be a promising material for producing high-quality pasta.
Article
Chemistry, Applied
Daniel E. Garcia-Valle, Luis A. Bello-Perez, Edith Agama-Acevedo, Jose Alvarez-Ramirez
Summary: The study investigated the influence of pasta preparation stages on starch, proteins, and water structures of semolina and chickpea pasta. Results showed different effects of processing stages on the molecular organization of semolina pasta and chickpea pasta. Semolina pasta was mostly affected by dough formation and cooking, while chickpea pasta was determined by the cooking stage.
Article
Food Science & Technology
Maria Eugenia Martin-Esparza, Maria Dolores Raigon, Maria Dolores Garcia-Martinez, Ana Albors
Summary: The aim of this study was to improve the quality attributes and cooking properties of fresh egg tagliatelle made from tiger nut flour and wheat semolina by testing a combination of three hydrocolloids. The results showed positive effects on texture characteristics when xanthan gum (XG) was incorporated into the pasta formulation. Additionally, cooking and fiber loss were significantly reduced with the XG-CMC combination over 0.8%.
Article
Food Science & Technology
Asuman Kaplan Evlice
Summary: This study investigated the pasta-making quality of 24 durum wheat genotypes and found diversity in quality traits. Genotypes with higher grain protein content and gluten strength exhibited better cooking quality of pasta, while cooking loss and water absorption were negatively correlated with sensory properties and gluten-related parameters.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Carmela Gerardi, Leone D'Amico, Miriana Durante, Maria Tufariello, Giovanna Giovinazzo
Summary: Grape pomace is used to fortify pasta, providing a source of polyphenols and fiber. The addition of pomace significantly increases the content of soluble and bound phenolic molecules in the pasta. Cooking process leads to loss of bound phenols and doubling of soluble phenols. The fortified pasta also shows increased fiber and antioxidant activity.
Article
Food Science & Technology
Masato Ohmura, Kentaro Matsumiya, Maeda Tatsuro, Akio Fujita, Yukako Hayashi, Yasuki Matsumura
Summary: This study analyzed the changes in surface structure and inner microstructure of durum wheat pasta during boiling process using various microscopy techniques. The results showed that the pasta surface became more uneven with increasing boiling time, and gelatinization degree was larger when evaluated by polarized light microscopy. Starch granules began to swell during boiling, and the proportion of gluten network on the outer circumference structure decreased.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Annalisa Romano, Pasquale Ferranti, Veronica Gallo, O. Masi
Summary: The increasing interest of consumers in food with enhanced nutritional characteristics has led the industry to seek unconventional raw materials for novel food design. Enriched pasta is becoming popular among specific consumer segments, with a wide variety of ingredients available to modify and improve the nutritional profile of durum wheat semolina pasta. The use of alternative ingredients in pasta formulation results in interesting modifications in quality as well as nutritional and sensory characteristics.
CURRENT OPINION IN FOOD SCIENCE
(2021)
Article
Agriculture, Multidisciplinary
Barbara Simonato, Roberta Tolve, Giada Rainero, Corrado Rizzi, Davide Sega, Gabriele Rocchetti, Luigi Lucini, Gianluca Giuberti
Summary: This study demonstrates that fortifying fresh pasta with dried Moringa oleifera leaf powder (MOLP) can significantly improve the nutritional value of the product while maintaining its technological properties and sensory acceptability.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Plant Sciences
Danilo Ceccarelli, Francesca Antonucci, Carolina Talento, Corrado Costa, Emilia Caboni, Roberto Ciccoritti
Summary: The study found that the quality traits, phytochemical content, and antioxidant activity of cherries are influenced by genotype and crop year. The Udine cherry showed the best performance in all parameters, while Ferrovia performed the worst.
Editorial Material
Green & Sustainable Science & Technology
Tiziana Amoriello, Roberto Ciccoritti
Article
Chemistry, Applied
Alessandro Cammerata, Rosita Marabottini, Enrica Allevato, Gabriella Aureli, Silvia Rita Stazi
Summary: The study concluded that the micronization and air-classification technology resulted in milling fractions of durum wheat that balanced technological traits with decreased cadmium and lead levels, increased iron content, and maintained useful elements. The air-classification process was found to be an appropriate tool to produce high-quality mixtures suitable for healthier end products and improved raw matter exploitation.
Article
Agronomy
Roberto Ciccoritti, Roberto Ciorba, Francesco Mitrano, Marcello Cutuli, Tiziana Amoriello, Corrado Ciaccia, Elena Testani, Danilo Ceccarelli
Summary: The study demonstrates that orchard management and pedoclimatic conditions have significant impacts on apricot fruit quality and phytochemical content. Specifically, the innovative diversified system with reduced tillage (INC) positively influenced soluble solids, titratable acidity, and dry matter parameters in environments with low precipitation and high solar radiation. Additionally, the introduction of different cover crops (ICC) showed the highest antioxidant values, especially in environments with high precipitation.
Article
Food Science & Technology
Alessandro Cammerata, Francesco Sestili, Barbara Laddomada, Gabriella Aureli
Summary: The study developed an upgraded micronization plant and a modified air-classification plant to produce novel types of durum wheat milling fractions enriched in health-promoting components. Results indicate the ability of the novel pilot plants to produce several types of less refined milling fractions beneficial for human health.
Article
Chemistry, Applied
Tiziana M. P. Cattaneo, Maurizio Cutini, Alessandro Cammerata, Annamaria Stellari, Laura Marinoni, Carlo Bisaglia, Massimo Brambilla
Summary: The parallel transformation tests on pineapple slices using two micro drying plants with different operation methods showed significant differences in dehydration performance and spectral data, which were further analyzed through chemometrics methods.
JOURNAL OF NEAR INFRARED SPECTROSCOPY
(2021)
Article
Food Science & Technology
Rossella Manganiello, Mauro Pagano, Davide Nucciarelli, Roberto Ciccoritti, Roberto Tomasone, Maria Gabriella Di Serio, Lucia Giansante, Paolo Del Re, Maurizio Servili, Gianluca Veneziani
Summary: The use of ultrasound technology during the extraction process of extra virgin olive oil does not impact its quality, composition, or thermal properties, but rather allows for the release of active compounds from the olive paste and positively influences the phenolic content. De-stoned olives can greatly improve the quality of the oil, enhancing both its phenolic and volatile composition and overall health and sensory properties of the product.
Article
Food Science & Technology
Alessandro Cammerata, Barbara Laddomada, Francesco Milano, Francesco Camerlengo, Marco Bonarrigo, Stefania Masci, Francesco Sestili
Summary: This study characterized bran-enriched durum wheat milling fractions using micronization and air-classification technology, showing potential health benefits and supporting their use in durum-based foods for improved quality and safety.
Article
Food Science & Technology
Alessandro Cammerata, Rosita Marabottini, Viviana Del Frate, Enrica Allevato, Samuela Palombieri, Francesco Sestili, Silvia Rita Stazi
Summary: In this study, micronisation and air classification technologies were used to reduce organic and inorganic contaminants in durum wheat samples. The results showed that this technology is effective in manufacturing unrefined products with lower levels of contaminants.
Article
Green & Sustainable Science & Technology
Rosamaria Iadecola, Roberto Ciccoritti, Brunella Ceccantoni, Andrea Bellincontro, Tiziana Amoriello
Summary: The study aimed to recover phenolic compounds from brewers' spent grain (BSG) using ultrasound-assisted extraction (UAE) and chemometric techniques. The optimal extraction conditions were determined and the resulting extract was characterized for its phenolic content and antioxidant capacity. UAE coupled with response surface methodology (RSM) increased the phenol yield compared to classic extraction techniques. The major phenolic compounds identified were ferulic acid, vanillic acid, and p-coumaric acid. The study concluded that UAE coupled with RSM is a cost-effective and efficient method to recover bioactive phenolic compounds from BSG, which can be used in various industries.
Article
Agronomy
Tiziana Amoriello, Roberto Ciccoritti, Patrizia Ferrante
Summary: The study focused on evaluating the quality of strawberries by comparing different cultivars and harvest times based on pomological, chemical, and nutritional traits. Results showed that artificial neural networks could effectively predict internal quality attributes, particularly antioxidant activity and total monomeric anthocyanin.
Article
Food Science & Technology
F. Camerlengo, F. Sestili, A. Cammerata, L. Kuzmanovic, C. Ceoloni, M. Sissons, D. Lafiandra
Summary: Efforts have been made in the past thirty years to improve the breadmaking characteristics of durum wheat. This study focused on two sets of durum wheat lines with different introgressions of D-related glutenin proteins. The findings indicate that specific transgenic lines showed varying effects on quality traits and rheological parameters compared to the control variety.
JOURNAL OF CEREAL SCIENCE
(2022)
Article
Green & Sustainable Science & Technology
Roberto Valori, Corrado Costa, Simone Figorilli, Luciano Ortenzi, Rossella Manganiello, Roberto Ciccoritti, Francesca Cecchini, Massimo Morassut, Noemi Bevilacqua, Giorgio Colatosti, Giovanni Pica, Daniele Cedroni, Francesca Antonucci
Summary: In this study, the early prediction of powdery mildew infection was conducted on two different Italian grapevine cultivars through partial least squares discriminant analysis. The results showed that the early containment of the disease was achieved by reducing the number of treatments, and the effectiveness of treatment reduction was evaluated through the analysis of key fruit quality parameters.
Article
Green & Sustainable Science & Technology
Tiziana Amoriello, Francesco Mellara, Stefania Ruggeri, Roberto Ciorba, Danilo Ceccarelli, Roberto Ciccoritti
Summary: This study investigated artichoke by-products as a potential source of phenolic compounds and used these compounds to design a new fresh egg pasta formulation. The results showed that the polyphenols extracted from artichoke by-products could be used as a sustainable ingredient in the design of functional fresh egg pasta, which exhibited good nutritional and technological characteristics even after cooking.
Article
Plant Sciences
Roberto Ciccoritti, Rossella Manganiello, Francesca Antonucci, Danilo Ceccarelli
Summary: The aim of this study was to assess the biochemical and nutraceutical profile of two different peach cultivars, considering their growth on different rootstocks over three crop years. The results showed that fruit quality parameters are strongly dependent on cultivars, rootstocks and climatic conditions. This study provides valuable information for choosing the best rootstock based on multiple factors affecting peaches' biochemical and nutraceutical profile.
