In the last decade, the nutritional and health benefits of Opuntia (Opuntia ficus-indica (L.) Mil... more In the last decade, the nutritional and health benefits of Opuntia (Opuntia ficus-indica (L.) Mill.) were discussed by academic scientists and private companies. In particular, the introduction of this substance in frequently consumed foods, like, for example, pasta and bakery products, could have a wide diffusion due to its rich composition in polyphenols, vitamins, polyunsaturated fatty acids, and amino acids. The identified natural cactus compounds are responsible for biologically relevant activities including anti-inflammatory, antioxidant, hypoglycemic, antimicrobial, and neuro-protective properties. The aim of this paper is the evaluation of the best combination of Opuntia quantity and process parameters (recipe) for the production of sustainable functional pasta. The results obtained show that the new functional pasta guarantees the presence of the Opuntia quantity necessary to be considered a healthy food without altering the organoleptic and physical properties of the final product. An important indicator of a sustainable food product is its capacity to contribute to public health while maintaining a high quality of the final product. The selection of the optimal recipe was carried out by means of a multi-criteria decision-making procedure, ELECTRE III. Finally, a sensitivity analysis was conducted to assess the stability of the obtained solutions varying the ELECTRE III thresholds, showing that the results obtained are stable under uncertain conditions. Food productions are often affected by qualitative judgments in terms of physical and organoleptic properties of the final product, making the ELECTRE III particularly suitable in an industrial application in which different points of view are involved.
Starting from 2000 "G.P. Ballatore Consortium" set up in Sicily a wheat monitoring netw... more Starting from 2000 "G.P. Ballatore Consortium" set up in Sicily a wheat monitoring network which allowed, over a ten-year period, to collect a great quantity of data related to the quality of the wheat delivered to storage centers of the Island. These analytical data have been used for a statistical analysis with the main goal to put in relation the wheat product quality with variables linked to the cultivation technique (nitrogenous fertilization, cultural precession, cultivar) and geographical provenance. Therefore, using descriptive analysis and multiple regression techniques, a statistical model was defined to describe the relation between the “protein content” and cultivation variables related to it.
Since 2000, The "Sicilian Region Department of Agriculture and Forest" as well as the &... more Since 2000, The "Sicilian Region Department of Agriculture and Forest" as well as the "Consortium Ballatore" in collaboration with the "Istituto Sperimentale per la Cerealicoltura " of Rome have carried out a grain sample quality control, during the harvest period, in storage centers sited in Sicily. The objective of this study was to show a parallel value to the Sicilian production so that the grain can be qualified according to the production area and transformation factory requests. At the same time, an information process has been implemented in order to update and modernize grain production. The program has allowed to monitor grain control quality according to their storage area throughout the Sicily Region. Chemical analysis using "Infra Red" methods show (% d.s.) in protein, (% d.s.) gluten, (%) humidity, (%) test weight, (kg/hl), Yellow Index. The data from this study in regard to structure and organization show the following outcome: ...
Lignans are phenolic compounds characterized by antiestrogenic and antitumor activity. They are p... more Lignans are phenolic compounds characterized by antiestrogenic and antitumor activity. They are primarily contained in flax and sesame seeds, in extra-virgin olive oil, whole grain cereals, lots of vegetables and fruits. In literature can be found several articles regarding the content of lignans in many cereals including bread wheat, but fragmentary or poor are those dedicated to the durum wheat. For this reason we carried out a preliminary study for the determination of lignans content in durum wheat samples, semolina, pasta and bread made in Sicily and collected over 2010. After the extraction, samples (durum wheat bread and pasta) were subjected to RP-HPCL analysis with UV-photodiodes and coulometric on line revelators for the determination of the main lignans: Pinoresinole (PINO), Lariciresinole (LARI), Secoisolariciresinole (SECO).
Introduzione Nell'ambito del progetto "Piano per la Produzione d i Proteine Vegetali in ... more Introduzione Nell'ambito del progetto "Piano per la Produzione d i Proteine Vegetali in Sicilia", particolare attenzione è stata rivolta al recupero e valorizzaz ione dei legumi tradizionali siciliani (lenticchia di Ustica (PA), lenticchia di Villalba (CL), lentic chia nera (EN), fagiolo "badda" di Polizzi (PA), fava di Leonforte (EN), ecc.). Tra i diversi legumi particolarmente interessante r isulta essere il
In the literature there is strong evidence that human activity is seriously affecting once abunda... more In the literature there is strong evidence that human activity is seriously affecting once abundant sea turtle populations. Much of the impact is a consequence of the increased exploitation of marine and coastal waters. Sea chelonians are threatened, as a matter of fact, by the alteration of their suitable habitats (in particular, the nest- ing beaches), by the ingestion of nonbiodegradable debris, by entanglement in discarded fishing gear, collisions with boats, marine pollution, trawling capture and by pelagic and coastal fishing activities. Since 1994 to the pre- sent the authors have collected information about 121 individuals of Loggerhead Caretta caretta (Linnaeus, 1758), three individuals of Leatherback Dermochelys coriacea (Vandelli, 1761) and one Green turtle Chelonia mydas (Linnaeus, 1758), all found along the Sicilian coasts. The collected data (anamnestic and post-mortem) have revealed a conspicuous impact due to longline fishing activities. Toxicological investigations ...
The accuracy of the Content should not be relied upon and should be independently verified with p... more The accuracy of the Content should not be relied upon and should be independently verified with primary sources of information. Taylor and Francis shall not be liable for any losses, actions, claims, proceedings, demands, costs, expenses, damages, and other liabilities whatsoever or howsoever caused arising directly or indirectly in connection with, in relation to or arising out of the use of the Content. This article may be used for research, teaching, and private study purposes. Any substantial or systematic reproduction, redistribution, reselling, loan, sub-licensing, systematic supply, or distribution in any form to anyone is expressly forbidden.
Pasta is a staple food of the Mediterranean Diet, and it is traditionally made of durum wheat sem... more Pasta is a staple food of the Mediterranean Diet, and it is traditionally made of durum wheat semolina. In Sicily, durum wheat production and its transformation into semolina, bread, and pasta are well-developed economic sectors. For pasta, there is a wide supply of commercial brands, whether coming from conventional industrial manufacturing or from medium to small and local handcrafted production. Both conventional durum wheat and local durum wheat landraces, such as Timilia and Russello, are used for pasta production, but local landraces are, for the most, transformed into handcrafted pasta. The market of local landraces durum wheat pasta has risen in recent decades, in Sicily and in Italy as well, boosted by a perceived high nutritional and healthy value of these wheat derivatives. In particular, a popular and scientifically unproven idea suggests that a reduced glycemic response might be elicited by these pasta landraces. Therefore, to test this hypothesis, the main objective of...
In the last decade, the nutritional and health benefits of Opuntia (Opuntia ficus-indica (L.) Mil... more In the last decade, the nutritional and health benefits of Opuntia (Opuntia ficus-indica (L.) Mill.) were discussed by academic scientists and private companies. In particular, the introduction of this substance in frequently consumed foods, like, for example, pasta and bakery products, could have a wide diffusion due to its rich composition in polyphenols, vitamins, polyunsaturated fatty acids, and amino acids. The identified natural cactus compounds are responsible for biologically relevant activities including anti-inflammatory, antioxidant, hypoglycemic, antimicrobial, and neuro-protective properties. The aim of this paper is the evaluation of the best combination of Opuntia quantity and process parameters (recipe) for the production of sustainable functional pasta. The results obtained show that the new functional pasta guarantees the presence of the Opuntia quantity necessary to be considered a healthy food without altering the organoleptic and physical properties of the final product. An important indicator of a sustainable food product is its capacity to contribute to public health while maintaining a high quality of the final product. The selection of the optimal recipe was carried out by means of a multi-criteria decision-making procedure, ELECTRE III. Finally, a sensitivity analysis was conducted to assess the stability of the obtained solutions varying the ELECTRE III thresholds, showing that the results obtained are stable under uncertain conditions. Food productions are often affected by qualitative judgments in terms of physical and organoleptic properties of the final product, making the ELECTRE III particularly suitable in an industrial application in which different points of view are involved.
Starting from 2000 "G.P. Ballatore Consortium" set up in Sicily a wheat monitoring netw... more Starting from 2000 "G.P. Ballatore Consortium" set up in Sicily a wheat monitoring network which allowed, over a ten-year period, to collect a great quantity of data related to the quality of the wheat delivered to storage centers of the Island. These analytical data have been used for a statistical analysis with the main goal to put in relation the wheat product quality with variables linked to the cultivation technique (nitrogenous fertilization, cultural precession, cultivar) and geographical provenance. Therefore, using descriptive analysis and multiple regression techniques, a statistical model was defined to describe the relation between the “protein content” and cultivation variables related to it.
Since 2000, The "Sicilian Region Department of Agriculture and Forest" as well as the &... more Since 2000, The "Sicilian Region Department of Agriculture and Forest" as well as the "Consortium Ballatore" in collaboration with the "Istituto Sperimentale per la Cerealicoltura " of Rome have carried out a grain sample quality control, during the harvest period, in storage centers sited in Sicily. The objective of this study was to show a parallel value to the Sicilian production so that the grain can be qualified according to the production area and transformation factory requests. At the same time, an information process has been implemented in order to update and modernize grain production. The program has allowed to monitor grain control quality according to their storage area throughout the Sicily Region. Chemical analysis using "Infra Red" methods show (% d.s.) in protein, (% d.s.) gluten, (%) humidity, (%) test weight, (kg/hl), Yellow Index. The data from this study in regard to structure and organization show the following outcome: ...
Lignans are phenolic compounds characterized by antiestrogenic and antitumor activity. They are p... more Lignans are phenolic compounds characterized by antiestrogenic and antitumor activity. They are primarily contained in flax and sesame seeds, in extra-virgin olive oil, whole grain cereals, lots of vegetables and fruits. In literature can be found several articles regarding the content of lignans in many cereals including bread wheat, but fragmentary or poor are those dedicated to the durum wheat. For this reason we carried out a preliminary study for the determination of lignans content in durum wheat samples, semolina, pasta and bread made in Sicily and collected over 2010. After the extraction, samples (durum wheat bread and pasta) were subjected to RP-HPCL analysis with UV-photodiodes and coulometric on line revelators for the determination of the main lignans: Pinoresinole (PINO), Lariciresinole (LARI), Secoisolariciresinole (SECO).
Introduzione Nell'ambito del progetto "Piano per la Produzione d i Proteine Vegetali in ... more Introduzione Nell'ambito del progetto "Piano per la Produzione d i Proteine Vegetali in Sicilia", particolare attenzione è stata rivolta al recupero e valorizzaz ione dei legumi tradizionali siciliani (lenticchia di Ustica (PA), lenticchia di Villalba (CL), lentic chia nera (EN), fagiolo "badda" di Polizzi (PA), fava di Leonforte (EN), ecc.). Tra i diversi legumi particolarmente interessante r isulta essere il
In the literature there is strong evidence that human activity is seriously affecting once abunda... more In the literature there is strong evidence that human activity is seriously affecting once abundant sea turtle populations. Much of the impact is a consequence of the increased exploitation of marine and coastal waters. Sea chelonians are threatened, as a matter of fact, by the alteration of their suitable habitats (in particular, the nest- ing beaches), by the ingestion of nonbiodegradable debris, by entanglement in discarded fishing gear, collisions with boats, marine pollution, trawling capture and by pelagic and coastal fishing activities. Since 1994 to the pre- sent the authors have collected information about 121 individuals of Loggerhead Caretta caretta (Linnaeus, 1758), three individuals of Leatherback Dermochelys coriacea (Vandelli, 1761) and one Green turtle Chelonia mydas (Linnaeus, 1758), all found along the Sicilian coasts. The collected data (anamnestic and post-mortem) have revealed a conspicuous impact due to longline fishing activities. Toxicological investigations ...
The accuracy of the Content should not be relied upon and should be independently verified with p... more The accuracy of the Content should not be relied upon and should be independently verified with primary sources of information. Taylor and Francis shall not be liable for any losses, actions, claims, proceedings, demands, costs, expenses, damages, and other liabilities whatsoever or howsoever caused arising directly or indirectly in connection with, in relation to or arising out of the use of the Content. This article may be used for research, teaching, and private study purposes. Any substantial or systematic reproduction, redistribution, reselling, loan, sub-licensing, systematic supply, or distribution in any form to anyone is expressly forbidden.
Pasta is a staple food of the Mediterranean Diet, and it is traditionally made of durum wheat sem... more Pasta is a staple food of the Mediterranean Diet, and it is traditionally made of durum wheat semolina. In Sicily, durum wheat production and its transformation into semolina, bread, and pasta are well-developed economic sectors. For pasta, there is a wide supply of commercial brands, whether coming from conventional industrial manufacturing or from medium to small and local handcrafted production. Both conventional durum wheat and local durum wheat landraces, such as Timilia and Russello, are used for pasta production, but local landraces are, for the most, transformed into handcrafted pasta. The market of local landraces durum wheat pasta has risen in recent decades, in Sicily and in Italy as well, boosted by a perceived high nutritional and healthy value of these wheat derivatives. In particular, a popular and scientifically unproven idea suggests that a reduced glycemic response might be elicited by these pasta landraces. Therefore, to test this hypothesis, the main objective of...
Uploads
Papers by Giuseppe Russo