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| Traffano-Schiffo, Maria Victoria; Tylewicz, Urszula; Laghi, Luca; Castro-Giraldez, Marta; Romani, Santina; Rocculi, Pietro; Ragni, Luigi; Dalla Rosa, Marco; Fito, Pedro J.. |
| Plant cellular structure could be considered a complex organized system where flows are carried out by different solutes or solvents transports systems. Passive transports, which is based on the free energy gradients, involve symplastic, apoplastic and aquaporins transmembrane transports. During osmotic dehydration (OD) treatment the semipermeable membranes such as plasma membrane and tonoplast, are forced to separate, due to the water losses from the vacuoles, starting the process known as plasmolysis, characterized by the loss of the turgor pressure. In the last years, OD has been extensively studied for the partial dehydration of fruits and vegetables in order to obtain semi-moist products; however, it presents some limitations such as the low... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation. |
| Ano: 2017 |
URL: http://orgprints.org/33198/1/Electroporation-Traffano-Schiffo%202017.pdf |
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| Nowacka, Malgorzata; Tylewicz, Urszula; Romani, Santina; Dalla Rosa, Marco; Witrowa-Rajchert, Dorota. |
| Ultrasounds are air vibrations and they generate a rapid series of compression and expansion, having an increasing effect on mass diffusion when combined with osmotic dehydration process (OD). The aim of this work was to investigate the effect of ultrasound (US) pretreatment on the texture, color, chlorophyll content, water activity and thermal properties in terms of freezable water content of osmotic dehydrated kiwifruit. Kiwifruits slices (10 mm thick) were subjected to ultrasonic waves in the bath at a frequency of 35 kHz for 10, 20 and 30 minutes. The osmotic dehydration was carried out by immersion of the samples in 61.5% sucrose solution equilibrated at 25°C for pre-established contact period of 0, 10, 20 and 30 min. The results showed that... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation. |
| Ano: 2016 |
URL: http://orgprints.org/33201/1/Nowacka%20et%20al.-ISEKI%202016.pdf |
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| Mannozzi, Cinzia; Cecchini, Juan Pablo; Tylewicz, Urszula; Siroli, Lorenzo; Patrignani, Francesca; Lanciotti, Rosalba; Rocculi, Pietro; Dalla Rosa, Marco; Romani, Santina. |
| Edible films or coatings could be used as an alternative way of conservation, because of their ability to reduce respiration and transpiration rate, maintain firmness and generally delay fruit senescence. The aim of this research was to evaluate the influence of different types of coating: sodium alginate (Al), pectin (Pe) and sodium alginate plus pectin (Al + Pe), on some blueberries quality characteristics, cell viability and microbial growth during 14 days of storage at 4 °C. Blueberry samples differently coated did not show significant differences in weight loss, pH, soluble solid and dry matter content. However, the application of Al, Pe and Al + Pe improved the firmness of blueberry samples as compared to the uncoated one. Changes in the surface... |
| Tipo: Journal paper |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation. |
| Ano: 2017 |
URL: http://orgprints.org/32927/1/Mannozzi%20et%20al.%2C%202017.pdf |
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| Tylewicz, Urszula; Tappi, Silvia; Mannozzi, Cinzia; Romani, Santina; Dellarosa, Nicolò; Laghi, Luca; Ragni, Luigi; Rocculi, Pietro; Dalla Rosa, Marco. |
| The aim of this work was to evaluate the effect of pulsed electric field (PEF) pre-treatment on mass transfer phenomena, water distribution and some physico-chemical parameters of osmo-dehydrated organic strawberries. For PEF treatments 100 near-rectangular shaped pulses, with fixed pulse width of 100 ms and repetition time of 10 ms were used. Electric fields strength applied were 100, 200 and 400 V/cm . Afterwards, samples were subjected to OD treatments carried out in two different hypertonic solutions (40% w/w), one with sucrose and the other one with trehalose. The results shown that PEF treatment positively affected the mass transfer during OD even at the lowest electric field strength applied (100 V/cm), partially preserving the cell... |
| Tipo: Journal paper |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation. |
| Ano: 2017 |
URL: http://orgprints.org/32933/1/Tylewicz%20et%20al.%2C%202017.pdf |
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| Tylewicz, Urszula; Mannozzi, Cinzia; Romani, Santina; Dellarosa, Nicolò; Laghi, Luca; Ragni, Luigi; Tappi, Silvia; Rocculi, Pietro; Dalla Rosa, Marco. |
| In the recent years the fruit organic production has been one the most growing sectors in food industry. Strawberries are a nonclimateric fruits, susceptible to mechanical injury and they are also highly perishable, especially the organic one. Therefore, there is a need to improve the processing of these fruits in order to obtain a semi-dried or osmodehydrated products with higher shelf-life. The aim of this work was to evaluate the effect of PEF pre-treatment on mass transfer phenomena, water distribution and some physico-chemical parameters of strawberries subjected to osmotic dehydration. For the experiment the organic strawberries were purchased in a local market and stored at 4 ± 1 °C before analysing further processing. The fruits were washed and... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation. |
| Ano: 2016 |
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| Nowacka, Malgorzata; Tylewicz, Urszula; Tappi, Silvia; Siroli, Lorenzo; Lanciotti, Rosalba; Romani, Santina; Witrowa-Rajchert, Dorota. |
| Cranberries are appreciated for their high amount of antioxidants such as flavonoids, anthocyanins,phenolic acids, carotenoids and vitamins. However, due to their sour and tart taste they request to beprocessed into sweeter dried fruits in order to be acceptable for the consumers. The aim of this work wasto analyse the effect of ultrasound assisted osmotic dehydration on mass transfer parameters and onquality characteristics during storage of cranberries. Ultrasound treatment was performed at the fre-quency of 21 kHz for 30 min in three osmotic solutions - 61.5% sucrose, 30% sucrose with an addition of0.1% of steviol glycosides and 40% trehalose on cut in half cranberries. Afterwards, the cranberry sampleswere subjected to osmotic dehydration process at... |
| Tipo: Journal paper |
Palavras-chave: Food security; Food quality and human health. |
| Ano: 2018 |
URL: http://orgprints.org/33203/1/Ultrasound%20assisted%20osmotic%20dehydration%20of%20organic%20cranberries%20%28Vaccinium%20oxycoccus%29_%20Study%20on%20quality%20parameters%20evolution%20during%20storage.pdf |
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| Mannozzi, Cinzia; Tylewicz, Urszula; Chinnici, Fabio; Siroli, Lorenzo; Rocculi, Pietro; Dalla Rosa, Marco; Romani, Santina. |
| The aim of this work was to evaluate the efficacy of an innovative edible coating, based on chitosan from mushrooms enriched with procyanidins extracted from grape seeds, on fresh blueberry quality maintenance, (weight loss, pH, dry matter, colour, firmness and antioxidant activity) and microbial growth, during 14 days of storage at 4 °C. For weight loss, pH and dry matter no relevant differences were detected among the control and the differently coated samples at each considered storage time. Chitosan and chitosan + procyanidins coatings promoted a slight decrease of luminosity and an increase of blue hue colour of blueberry samples during the whole storage period. The use of coating promoted an increase in the antiradical activity that was the... |
| Tipo: Journal paper |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation. |
| Ano: 2018 |
URL: http://orgprints.org/32930/1/Mannozzi%20et%20al.%2C%202018.pdf |
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| Traffano-Schiffo, Maria Victoria; Laghi, Luca; Castro-Giraldez, Marta; Tylewicz, Urszula; Romani, Santina; Ragni, Luigi; Dalla Rosa, Marco; Fito, Pedro J.. |
| This work analyzes the effect of Pulsed Electric Fields (PEF) as a pre-treatment of the osmotic dehydration (OD) of kiwifruit (Actinidia deliciosa cv Hayward) in the internal structure and in the internal water transport. PEF pre-treatments were done using three PEF intensities (100, 250 and 400 V/cm) and analyzed by TD-NMR. The OD was carried out by immersing the samples in 61.5% sucrose solution at 25 °C. The application of a PEF pre-treatment before the OD produces a process of plasmolysis proportional to the electric field applied. It is because the PEF removes the mobile charges of the medium, such as electrolytes, organic acids, amino acids; Ca+ 2 is the major culprit of the plasmolysis because it fixes some of the junctions of the microtubules... |
| Tipo: Journal paper |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation. |
| Ano: 2017 |
URL: http://orgprints.org/32918/1/Traffano-Schiffo%20et%20al.%202017.pdf |
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