italian sci food

8/14/2019 Italian Sci Food

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Research activities ofDipartimento di Scienze degli

AlimentiUniversity of Teramo - ITALY

Presention given by

prof. Paola Pittia

Food Technology Research Unit


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University of TeramoUniversity of Teramo

5 Faculties

Faculty of Agricoltural Science(Food Science and Oenology)(1998)

Faculty of Veterinary (1986)

Faculty of CommunicationStrategies

Faculty of Social Science

Faculty of Law Studies


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Dipartimento di Scienze degliDipartimento di Scienze degliAlimenti (2002)Alimenti (2002)

Mosciano SantAngelo (TE)

Head: prof.ssa Giovanna Suzzi

8 sections

40 permanent positions (assistantprofessors and professors)+ ca. 20grants+PhD students


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Agricultural Faculty

&

Dipartimento di Scienze degli Alimenti

University of Teramo

Mosciano S.Angelo


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Food Industry, SME

RAW materials,ingredients

FOOD PROCESSINGAND PRESERVATION

Packaging and storage

Storage/distribution/ logistics

CONSUMPTION

PreparationHome kitchen,

restaurant, bar,canteen

Market (Iper-,Super, Shop

FOOD

CH

AI

N

Breeding

Agriculturalpractices


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CONSUMPTION

Preparation

FOOD

CH

AI

N

Breeding

Agriculturalpractices

FO

OD

TEC

HNO

LOG

Y

B di A i lt l


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CONSUMPTION

Preparation

FOOD

CH

AI

N

Breeding

Agriculturalpractices F

OOD

QUAL

ITY

B di A i lt l


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CONSUMPTION

Preparation

FOOD

CH

AI

N

Breeding

Agriculturalpractices F

OOD

SAFE

TY


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FOOD QUALITY

RAWMATERIALS

ASPECTS

PSICO-ANTHROPOLOGIC

HYSTORIC

NUTRITIONAL

CONVENIENCE

ENVIRONMENTAL

SAFETY

MARKETINGLEGAL

SENSORIAL

FUNCTIONALITY


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Main areas of Food chain = sections

Agronomy and crop sciences

Animal Production, Feed and Nutrition

Food Technology

Food microbiology and Safety

Chemical Methodologies and Food Analysis

Veterinary pharmacology and toxicology

Agro-food economics

Energy and environment


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FoodFoodTechnologyTechnologyResearchResearchUnitUnit

Prof. Dino Mastrocola (leader)

Paola Pittia (Prof., Senior scientist)

Giuseppe Arfelli (Prof., Senior scientist)

Giampiero Sacchetti (Dr Ph.D , Senior scientist)

Maria Martuscelli (Dr Ph.D , Junior scientist)

Dr Andrea Piva (Dr, Junior scientist)

Carla Di Mattia (PhD student)

Lilia Neri (PhD student)

Gloria Dimitri (PhD student)

Elisabetta Occhino (Master Degree, Grant)


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FOODTECHNOLOGY

EDIBILITY

Toxic compoundsdistruction

estraction

Raw matters,ingredients

PROCESSING

FORMULATION

PRESERVATION

SanitisationInhibitionspoilage,

alterationFoodstabili

Food product


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Food TechnologyAny process strategy carried out on raw materials

(meat, vegetable, ) with different aims


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Food Technologies

Safety

NutritionSensorial acceptability

PRIORITY

AIMS


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FoodFood TechnologyTechnology ResearchResearch UnitUnit :: reseachreseach subjectssubjects

Food Processing:

Optimisation of thermal treatments toimprove food quality (blanching,cooking)

Innovative packaging technologies Meat processing Wine processing

Food Formulation: Flavour release and perception

Food Quality: Technological functionality of food ingredients Antioxidant properties of bioactive food compounds Sensorial properties Wine


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Food matrices: structural properties and impact on flavourrelease and perception

European project: COST action 921

Partners: Austria, Belgium, Bulgaria, Czech Republic, Denmark, France, Germany,Ireland, Italy, Lithuania, The Netherlands, Norvegia, Poland, Slovenia,

Spain, Sweden, Switzerland, U.K.

(1) Food(1) Food TechnologyTechnology ResearchResearch UnitUnit : food: food formulationformulation


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Flavour and aroma compounds in foods

They influenceThey influence:

Sensorial olfactive perception (for aromas volatile atambient temperature)

Sensorial retro-nasal perception during and aftermastication (for aromas volatile at 37C- bodytemperature)

Foodacceptability

Food Technology Resaerch Unit


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Which are the factors affecting

flavour perception?



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Factors affecting flavour release and perception:

Aroma compound properties

Food properties (composition, moisture, wateractivity, structure)

Specific interactions at molecolar level betweenaroma compound and food matrix

AROMA



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Ongoing researches on flavour

Flavour partition of aroma compound as a function offood process conditions and composition

Development and optimisation of sensors (ElectronicNose) for flavour evaluation of foods

Sensory analysis of foods, differently processed, stored,traditional (olive oil, wine, vegetables), innovative



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Case study:effect of aw on liquid-vapour partition of ethanol in

bread

(Pittia et al., 2004)

0

0,5

1

1,5

2

2,5

0 0,2 0,4 0,6 0,8 1

aw

Pp

arz.etanolo

(kPa)

2%

Ethanol-watercompetition for binding

sites in the bread matrix

Solvent effect of freewater


C d


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Case study:effect of ethanol and gluten concentration on ethanol

vapour partition in model dough made with rice flower

(Pittia et al., 2005)

P-EtOH = 3.670*EtOH**2 + 0.123*Glu**2 + 11.014*EtOH - 1.243*Glu

353025201510

50


C t d PCA f t b fl d t d


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Case study: PCA of strawberry flavoured custarddessert creams made with full fat-skimmed milk,

sucrose-glucose) by electronic nose


(2) Food(2) Food TechnologyTechnology ResearchResearch UnitUnit : food: food qualityquality


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Antioxidant properties of bioactive food compounds


(2) Food(2) Food TechnologyTechnology ResearchResearch UnitUnit : food: food qualityquality


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WhyWhy antioxidantsantioxidants??

Oxidation reactions in foods

Enzymatic origin (fruit, vegetables)

Chemical reactions (oxigen, light, .. Induced)

lipid oxidation, rancidity,

pigmen degradation, .

Inacceptable food

Wh i id ?


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What are antioxidants?

Molecules that hinder the evolution of oxidationreaction by:

Reaction with oxigen (oxigen scavangers)

Stopping the chemical reaction (chain breakers)

Modification of the environmental conditions(acidification, chelators, .)


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Bioactive molecules?Bioactive molecules?

CompoundsCompounds::

--NaturallyNaturally presentpresent inin foodsfoods oror rawraw materialsmaterials

((ascorbicascorbic acid,acid, viatminsviatmins,, poliphenolspoliphenols,, ))

--Induced by processingInduced by processing (i.e. heat(i.e. heat

treatments):treatments): MaillardMaillard reactionreactionproducts,products,


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Functional properties of bioactive compounds:antioxidant properties

As a function of :

Raw materials Formulation (mixing two- or more ingredients)

Processing

Storage conditions


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Why to study antioxidant properties of foods?Why to study antioxidant properties of foods?

NutritionalNutritional

importanceimportanceTechnologicalTechnological

interestinterest

Self-life, Stability,Sensorial quality

Health aspects offoods

O i h ti id t ti


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Ongoing researches on antioxidant properties

Model systems

Simple solutions containing single or mixtures of

bioactive compounds (poliphenols, proteins, ) Dispersed systems (emulsions)

Foods Meat, fresh and processed (chicken, pork)

caff

Vegetables (apples, chestnuts)

Wine and derivatives (vino cotto, aceto balsamico).

EFFECT OF PROCESSING

Case study: vino cotto (cooked wine)


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Case study: vino cotto (cooked wine)

Traditional, regional wine made from cooked must andaged in wood barrels for at least 1-2 years

Effect of initial composition

Effect of processing

effect of ageing

Vinocotto

Results: antioxidant properties of vino cotto


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Effect of processing

- Maillard reaction

Both melanoidins andLigtness (L*) are indices ofthe heat treatment intensity

DPPH and ABTS are twodifferent methods to

evaluate AOA



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Effect of composition and ageing

Case study: coffee roasting


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Case study: coffee roasting

Green coffee beans undergone to raosting prior to brewextraction to induce chemical, physical and sensorial

changes

What about antioxidantand healty properties?

Results: coffee roasting and antioxidant properties


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230,00

240,00

250,00

260,00

270,00

280,00

290,00

300,00

0 10 20 30 40 50 60 70

Luminosit (L*)

AAO(mo

liT

roloxeq./mL)

180 C190 C170C

CAFF VERDE

CAFF NERO

Roasting level

Results: coffee roasting and antioxidant properties

(3) Food(3) Food TechnologyTechnology ResearchResearch UnitUnit : food processing: food processing


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Meat processingInnovation in salting: use of vacuumimpregnation in meat processingProgetto del Ministero delle Attivit Produttive-FIT.

Collaboration with Microbiology Research Unitand private meat industry

Quick inhibition of Enterobacteriaceae

Control of lactic bacteria and Micrococcaceae

Objective: to develop a process able to reduce the use of

nitrate and nitrite


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OtherOther ResearchResearch UnitsUnits

AnimalAnimal production,production, feedfeed andand nutritionnutrition:: mainmain


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The evaluation of animal feed and particularly of nutritional andtechnological methods to upgrade these products;

Fatty acids in milk and fresh meat (CLA)

Improve animal welfare and health;

Modify breeding techniques and feeding systems or feed quality toimprove productivity and food quality;

Mycotoxins: contamination risk in different feeds and foods and nitriteand nitrate contamination in forages;

Pollution decrease in farms.

ppresearchresearch areasareas

U.R. Leader: prof. Lamberto Lambertini:[email protected]

EnergyEnergy andand environmentenvironment ResearchResearch UnitUnit:: mainmainh


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- Biomass transformation in an hydrogen rich gas by cathaliticprocess in flow bed

Food EngineeringLaboratory

researchresearch activitiesactivities

U.R. Leader: prof. Sergio Rapagn: [email protected]

AgronomyAgronomy andand cropcrop productionproduction ResearchResearch UnitUnit:: mainmainhh i i iti iti


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-Crop Production and sustainable agriculture

- Soil erosion and land degradation in wineyards and oliv

plants of the Mediterranian area

Soil erosion of a wineyard after an

exceptional raining event : 170 mm/24h (Sept 2004)

researchresearch activitiesactivities

U.R. Leader: prof. Michele Pisante: [email protected]

ChemicalChemical methodologiesmethodologies and Foodand Food analysisanalysis ResearchResearchUnitUnit:: mainmain researchresearch activitiesactivities


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Rapid biosensors for food contaminants (pesticides, toxines, mycotoxins

UnitUnit:: mainmain researchresearch activitiesactivities

Food analysis: optimisation of methodologies and development of in-lineand at-line analysis systems

U.R. Leader: prof. Dario Compagnone: dcompagnone @unite.it

AgroAgro--economyeconomy ResearchResearch UnitUnit:: mainmain researchresearchactivitiesactivities


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Economy and marketing in food and agricoltural field: innovative technology and novel food traditional and typical products (wine, chestnuts)

U.R. Leader: prof. Andrea Fantini: [email protected]

activitiesactivities

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