A methodological approach for characterisation, through the sensory profile, of a standardised pr... more A methodological approach for characterisation, through the sensory profile, of a standardised product, like the Grana Padano cheese, has been reported. Quantitative Descriptive Analysis was applied by a trained panel of 7 judges to samples of known origin having different ripening times. Generalised Procustes Analysis was utilised to describe the sensory differences between cheeses; in particular the flavour by mouth "milk", "bouillon cube" and "dry mushrooms" resulted typical of Grana Padano at the suitable ripening level. Spider plots reporting the sensory profile of the samples at different ripening times were built on the basis of the sensory attributes selected by the panellists. The sensory profile of Grana Padano aged 15 months (the minimum time required for commercialisation of this product) was utilised as a reference standard and compared with the sensory characteristics of the Grana Padano samples having different ripening time
The effects of extraction processes carried out by using supercritical carbon dioxide on protein ... more The effects of extraction processes carried out by using supercritical carbon dioxide on protein properties are reviewed and discussed
The extraction and recoveries of carotenoids from alfalafa leaf protein was investigated using di... more The extraction and recoveries of carotenoids from alfalafa leaf protein was investigated using different organic solvent
The quality of extra virgin olive oils is determined by physico-chemical and sensory parameters w... more The quality of extra virgin olive oils is determined by physico-chemical and sensory parameters well-defined and established by Reg. 1989/2003/EC. Among the factors affecting the quality characteristics and the stability of this category of oils, it is important to consider the degree of acidity, the oxidative state and the antioxidant content. The official methods described in the rule consider the determination of oil acidity by an acid-base titration and the determination of the peroxide value, which represents an index of oxidative state, by a redox titration. An official method for the determination of the oxidative stability of oils is not available, but a wide bibliography relates this property with the content of polyphenolic substances. In the present work has been evaluated the possibility of using an apparatus based on photometric methods (Oxitester) for the determination of acidity, peroxide value and index of polyphenols as an alternative to the official methods of anal...
The reversing symmetry group is considered in the setting of symbolic dynamics. While this group ... more The reversing symmetry group is considered in the setting of symbolic dynamics. While this group is generally too big to be analysed in detail, there are interesting cases with some form of rigidity where one can determine all symmetries and reversing symmetries explicitly. They include Sturmian shifts as well as classic examples such as the Thue-Morse system with various generalisations or the Rudin-Shapiro system. We also look at generalisations of the reversing symmetry group to higher-dimensional shift spaces, then called the group of extended symmetries. We develop their basic theory for faithful Z d-actions, and determine the extended symmetry group of the chair tiling shift, which can be described as a model set, and of Ledrappier's shift, which is an example of algebraic origin.
The development of fortified healthy pleasant foods, in which saturated fats are replaced with un... more The development of fortified healthy pleasant foods, in which saturated fats are replaced with unsaturated ones, poses a challenge for the food industry due to their susceptibility to oxidative rancidity, which decreases product shelf-life, causes the destruction of health-promoting molecules, and forms potentially toxic compounds. A comparative study applying the Arrhenius model was carried out to investigate the oxidative stability and predict the shelf-life of a newly developed no added sugar chocolate spread formulated with sunflower oil, and fortified with vitamin D, Mg, and Ca checked against two commercially available spreads: No Palm and a well-known commercially available product (RB). The results obtained from the accelerated shelf-life testing for peroxide value (PV) showed relatively higher activation energy (Ea, 14.48 kJ/mol K) for RB, whereas lower Ea (11.31–12.78 kJ/mol K) was obtained for No Palm and all the experimental spread chocolates. Q10 values were comparable ...
Matrix Assisted Pulsed Laser Evaporation (MAPLE) is a laser\u2010based deposition technique used ... more Matrix Assisted Pulsed Laser Evaporation (MAPLE) is a laser\u2010based deposition technique used to deposit films of soft material [1]. In MAPLE, a pulsed laser beam is focused inside a vacuum chamber and impinges on the surface of a rotating target. The target consists of a frozen solution of the material of interest that is diluted in an appropriate solvent. Thus, when the laser beam impacts the target, the laser pulsed energy is mainly absorbed by the solvent and converted to thermal energy, allowing the solvent to vaporize while the material of interest is deposited as a thin film [1]. Therefore, MAPLE is exploitable as an alternative strategy for the immobilization of enzymes [2]. In this study we focused our attention on Laccase, since it is an enzyme widely used as biological recognition component in biosensors for detecting polyphenols that are important compounds in foodstuffs [3] because of their recognized nutritional value. Laccase has been deposited by MAPLE onto suitable substrates from water and benzene solutions, and the effectiveness of the process has been evaluated in terms of characteristic of chemical bonds (Fourier Transform InfraRed), morphology (Atomic Force Microscopy), enzyme loading (quartz crystal microbalance), and enzyme activity (colorimetric assay). The deposition process has been also performed onto screen printed carbon electrodes, and the obtained biosensor has been characterized in terms of linearity, LOD, LOQ, repeatability and stability of response. Moreover, the potential of the Laccase biosensor has been also tested by the determination of total polyphenols content in vegetable ethanolic extracts and the results have been compared with those obtained by the Folin\u2010Ciocalteau method
A survey was carried out for evaluating the effects of genotype and post-harvest storage on main ... more A survey was carried out for evaluating the effects of genotype and post-harvest storage on main quality characteristics of six white head cultivars (two early, two medium and two late) of cauliflower cultivated in the Ofanto valley (Southern Italy) for which has been recently recognized the certification of collective brand "Valle dell'Ofanto". Color, dry matter, soluble solids, nitrate and vitamin C content were assessed on the fresh florets and florets stored 15 days at O \\ub0c and 95% R.H. Over ali the "Valle dell'Ofanto" cauliflower, showed a high content in sug\\uad ars and vitamin C. From one hand quality traits were significantly affected by cultivars and crop cycle length. On the other hand, storage did not substantial\\uad Iy modified the qualitative characteristics of the heads, but caused only a slight increase of the dry matter and soluble solids levels, especially in those cultivars more prone to weight loss
This research is focused on the characterization of 24 commercial extra virgin olive oils produce... more This research is focused on the characterization of 24 commercial extra virgin olive oils produced in two regions of Southern Italy, Basilicata and Campania, obtained both from whole and de-stoned paste, in order to evaluate the effect of de-stoning and storage time on the oil quality. The principal quality parameters, the antioxidants and the fatty acids of the oil samples were evaluated, immediately after production and after six months of storage at room temperature in darkglass bottles, but under daylight, in order to simulate the most common retail storage conditions. The experimental data showed that destoned olive oils were signifi cantly different from the oils obtained from whole paste for a lower content infree acid content, K232 index and peroxide value and a higher content of antioxidants, so guaranteeing a longer shelf-life of the oils. The fatty acid composition of the extra virgin olive oils remained substantially unchanged during storage time
Recently, technological innovations have been geared to supporting environmental sustainability, ... more Recently, technological innovations have been geared to supporting environmental sustainability, also in the fruit and vegetable industry. The application of ozone in the cold storage of fruits and vegetables is a sustainable technology used to improve product quality and its antimicrobial effect, simple use, and characteristic of not leaving any residue, makes this treatment suitable for many applications in this field. The aim of this work was to evaluate the effect of refrigeration at 4°C, associated with ozonization treatment at a concentration of 0.2 ppm on the shelf life of fresh-cut lettuce, compared to a lettuce control stored only at 4°C. Lettuce quality throughout the storage period (7 days) was determined by means of color and microbiological indexes, such as total bacterial count, total coliforms, Escherichia coli, Pseudomonadaceae, yeasts and molds. The lettuce used in the experiment was found to have a low microbiological load. Microbiological results obtained at diffe...
A quick extraction methodology was developed to reduce the time usually required to determine the... more A quick extraction methodology was developed to reduce the time usually required to determine the phenol content in olive oil. The validity of this method, based on SPE technique, was tested against two other phenol extraction techniques. The statistical analysis of the analytical data showed that over a phenol content range of 110-550 μg/g oil, the proposed method can be a reliable alternative for a rapid extraction of the phenols from olive oil.
The shelf-life of broccoli (cv. Marathon) stored at 6\ub0C and 95% R.H. under different packaging... more The shelf-life of broccoli (cv. Marathon) stored at 6\ub0C and 95% R.H. under different packaging conditions, was studied up to 35 days, using physical, chemical and microbiological indexes (weight loss, sulforaphane, vitamin C and chlorophyllcontent, total mesophilic and psychrophilic bacteria, yeasts, moulds) to assess the product quality throughout the storage time. Five different polyolefinic films were utilized in the study, three perforated, but characterized by a different percentageof perforated area (OPTI 330 A, OPTI 330 C, OPTI 330 E), and two anti-fog nonperforated (MRX, AFG-E 60). The experimental results indicated that the use of packaging could extend the shelf-life of broccoli, with an allowable storing time of about 5 weeks, without any major loss of nutrients and modification of color. In particular, among the different perforated films tested, the OPTI 330 A, characterizedby a considerable lower percentage of holes, gave the worst results, in comparison with all the other films. The best results were obtained using the AFG-E 60 film, while no appreciable differences could be pointed out when OPTI 330 C, OPTI 330 E and MRX films were utilized
In the last decades there has been a noticeable increase in the consumption of ready to eat salad... more In the last decades there has been a noticeable increase in the consumption of ready to eat salads, as a consequence of the relevant changes in the eating habits of consumers, that consider the product freshness one of the most important element in choosing minimally processed fruits and vegetables. Eighty consumer, adequately selected on the base of their consumption frequency of ready to eat vegetables, evaluated the freshness of three different industrial minimally processed baby leaf salads (green baby leaf lettuce; wild rocket; a mix of green baby leaf lettuce, red baby leaf lettuce, wild rocket and baby leaf spinach) stored at 6\ub0C under protected atmosphere (20% CO2 and 80% Ar). The tests were carried out at four different storage times (0, 2, 7 and 74 9 days) and each sample was also characterized for acidity, pH, browning intensity, color, dry matter, vitamin C and chlorophyll content. For each type of salad studied, the statistical analysis of the data showed that there were significant differences among the samples as far as freshness at the four storage times; furthermore, it has been possible to highlight significant correlations among some of the analytical parameters (e.g. vitamin C and chlorophyll content) and the freshness score deriving from the consumers evaluation. These correlations could be profitably utilized at commercial level for the prediction of the perceived freshness for this kind of products
There is a need to develop low-sugar healthy products. The aim of this research was to evaluate t... more There is a need to develop low-sugar healthy products. The aim of this research was to evaluate the effect of maltitol and inulin as sucrose replacement alongside resistant starch (RS) and green banana flour (GBF) on the texture and physical properties of gluten-free doughs and biscuits formulated with buckwheat, sorghum and lentil flours. These properties are important to predict the dough workability, how easy the biscuits could be mass-produced and determine consumers’ acceptability. Results showed that partial and complete substitution of sucrose could be achieved and appropriate concentration of resistant starch or green banana flour contributed to better dough and biscuit texture. RS content showed the biggest influence on dough stickiness and biscuit hardness and could be used to correct the negative effect of sucrose replacement and to maximise both the dough processability and biscuit acceptability.
A methodological approach for characterisation, through the sensory profile, of a standardised pr... more A methodological approach for characterisation, through the sensory profile, of a standardised product, like the Grana Padano cheese, has been reported. Quantitative Descriptive Analysis was applied by a trained panel of 7 judges to samples of known origin having different ripening times. Generalised Procustes Analysis was utilised to describe the sensory differences between cheeses; in particular the flavour by mouth "milk", "bouillon cube" and "dry mushrooms" resulted typical of Grana Padano at the suitable ripening level. Spider plots reporting the sensory profile of the samples at different ripening times were built on the basis of the sensory attributes selected by the panellists. The sensory profile of Grana Padano aged 15 months (the minimum time required for commercialisation of this product) was utilised as a reference standard and compared with the sensory characteristics of the Grana Padano samples having different ripening time
The effects of extraction processes carried out by using supercritical carbon dioxide on protein ... more The effects of extraction processes carried out by using supercritical carbon dioxide on protein properties are reviewed and discussed
The extraction and recoveries of carotenoids from alfalafa leaf protein was investigated using di... more The extraction and recoveries of carotenoids from alfalafa leaf protein was investigated using different organic solvent
The quality of extra virgin olive oils is determined by physico-chemical and sensory parameters w... more The quality of extra virgin olive oils is determined by physico-chemical and sensory parameters well-defined and established by Reg. 1989/2003/EC. Among the factors affecting the quality characteristics and the stability of this category of oils, it is important to consider the degree of acidity, the oxidative state and the antioxidant content. The official methods described in the rule consider the determination of oil acidity by an acid-base titration and the determination of the peroxide value, which represents an index of oxidative state, by a redox titration. An official method for the determination of the oxidative stability of oils is not available, but a wide bibliography relates this property with the content of polyphenolic substances. In the present work has been evaluated the possibility of using an apparatus based on photometric methods (Oxitester) for the determination of acidity, peroxide value and index of polyphenols as an alternative to the official methods of anal...
The reversing symmetry group is considered in the setting of symbolic dynamics. While this group ... more The reversing symmetry group is considered in the setting of symbolic dynamics. While this group is generally too big to be analysed in detail, there are interesting cases with some form of rigidity where one can determine all symmetries and reversing symmetries explicitly. They include Sturmian shifts as well as classic examples such as the Thue-Morse system with various generalisations or the Rudin-Shapiro system. We also look at generalisations of the reversing symmetry group to higher-dimensional shift spaces, then called the group of extended symmetries. We develop their basic theory for faithful Z d-actions, and determine the extended symmetry group of the chair tiling shift, which can be described as a model set, and of Ledrappier's shift, which is an example of algebraic origin.
The development of fortified healthy pleasant foods, in which saturated fats are replaced with un... more The development of fortified healthy pleasant foods, in which saturated fats are replaced with unsaturated ones, poses a challenge for the food industry due to their susceptibility to oxidative rancidity, which decreases product shelf-life, causes the destruction of health-promoting molecules, and forms potentially toxic compounds. A comparative study applying the Arrhenius model was carried out to investigate the oxidative stability and predict the shelf-life of a newly developed no added sugar chocolate spread formulated with sunflower oil, and fortified with vitamin D, Mg, and Ca checked against two commercially available spreads: No Palm and a well-known commercially available product (RB). The results obtained from the accelerated shelf-life testing for peroxide value (PV) showed relatively higher activation energy (Ea, 14.48 kJ/mol K) for RB, whereas lower Ea (11.31–12.78 kJ/mol K) was obtained for No Palm and all the experimental spread chocolates. Q10 values were comparable ...
Matrix Assisted Pulsed Laser Evaporation (MAPLE) is a laser\u2010based deposition technique used ... more Matrix Assisted Pulsed Laser Evaporation (MAPLE) is a laser\u2010based deposition technique used to deposit films of soft material [1]. In MAPLE, a pulsed laser beam is focused inside a vacuum chamber and impinges on the surface of a rotating target. The target consists of a frozen solution of the material of interest that is diluted in an appropriate solvent. Thus, when the laser beam impacts the target, the laser pulsed energy is mainly absorbed by the solvent and converted to thermal energy, allowing the solvent to vaporize while the material of interest is deposited as a thin film [1]. Therefore, MAPLE is exploitable as an alternative strategy for the immobilization of enzymes [2]. In this study we focused our attention on Laccase, since it is an enzyme widely used as biological recognition component in biosensors for detecting polyphenols that are important compounds in foodstuffs [3] because of their recognized nutritional value. Laccase has been deposited by MAPLE onto suitable substrates from water and benzene solutions, and the effectiveness of the process has been evaluated in terms of characteristic of chemical bonds (Fourier Transform InfraRed), morphology (Atomic Force Microscopy), enzyme loading (quartz crystal microbalance), and enzyme activity (colorimetric assay). The deposition process has been also performed onto screen printed carbon electrodes, and the obtained biosensor has been characterized in terms of linearity, LOD, LOQ, repeatability and stability of response. Moreover, the potential of the Laccase biosensor has been also tested by the determination of total polyphenols content in vegetable ethanolic extracts and the results have been compared with those obtained by the Folin\u2010Ciocalteau method
A survey was carried out for evaluating the effects of genotype and post-harvest storage on main ... more A survey was carried out for evaluating the effects of genotype and post-harvest storage on main quality characteristics of six white head cultivars (two early, two medium and two late) of cauliflower cultivated in the Ofanto valley (Southern Italy) for which has been recently recognized the certification of collective brand "Valle dell'Ofanto". Color, dry matter, soluble solids, nitrate and vitamin C content were assessed on the fresh florets and florets stored 15 days at O \\ub0c and 95% R.H. Over ali the "Valle dell'Ofanto" cauliflower, showed a high content in sug\\uad ars and vitamin C. From one hand quality traits were significantly affected by cultivars and crop cycle length. On the other hand, storage did not substantial\\uad Iy modified the qualitative characteristics of the heads, but caused only a slight increase of the dry matter and soluble solids levels, especially in those cultivars more prone to weight loss
This research is focused on the characterization of 24 commercial extra virgin olive oils produce... more This research is focused on the characterization of 24 commercial extra virgin olive oils produced in two regions of Southern Italy, Basilicata and Campania, obtained both from whole and de-stoned paste, in order to evaluate the effect of de-stoning and storage time on the oil quality. The principal quality parameters, the antioxidants and the fatty acids of the oil samples were evaluated, immediately after production and after six months of storage at room temperature in darkglass bottles, but under daylight, in order to simulate the most common retail storage conditions. The experimental data showed that destoned olive oils were signifi cantly different from the oils obtained from whole paste for a lower content infree acid content, K232 index and peroxide value and a higher content of antioxidants, so guaranteeing a longer shelf-life of the oils. The fatty acid composition of the extra virgin olive oils remained substantially unchanged during storage time
Recently, technological innovations have been geared to supporting environmental sustainability, ... more Recently, technological innovations have been geared to supporting environmental sustainability, also in the fruit and vegetable industry. The application of ozone in the cold storage of fruits and vegetables is a sustainable technology used to improve product quality and its antimicrobial effect, simple use, and characteristic of not leaving any residue, makes this treatment suitable for many applications in this field. The aim of this work was to evaluate the effect of refrigeration at 4°C, associated with ozonization treatment at a concentration of 0.2 ppm on the shelf life of fresh-cut lettuce, compared to a lettuce control stored only at 4°C. Lettuce quality throughout the storage period (7 days) was determined by means of color and microbiological indexes, such as total bacterial count, total coliforms, Escherichia coli, Pseudomonadaceae, yeasts and molds. The lettuce used in the experiment was found to have a low microbiological load. Microbiological results obtained at diffe...
A quick extraction methodology was developed to reduce the time usually required to determine the... more A quick extraction methodology was developed to reduce the time usually required to determine the phenol content in olive oil. The validity of this method, based on SPE technique, was tested against two other phenol extraction techniques. The statistical analysis of the analytical data showed that over a phenol content range of 110-550 μg/g oil, the proposed method can be a reliable alternative for a rapid extraction of the phenols from olive oil.
The shelf-life of broccoli (cv. Marathon) stored at 6\ub0C and 95% R.H. under different packaging... more The shelf-life of broccoli (cv. Marathon) stored at 6\ub0C and 95% R.H. under different packaging conditions, was studied up to 35 days, using physical, chemical and microbiological indexes (weight loss, sulforaphane, vitamin C and chlorophyllcontent, total mesophilic and psychrophilic bacteria, yeasts, moulds) to assess the product quality throughout the storage time. Five different polyolefinic films were utilized in the study, three perforated, but characterized by a different percentageof perforated area (OPTI 330 A, OPTI 330 C, OPTI 330 E), and two anti-fog nonperforated (MRX, AFG-E 60). The experimental results indicated that the use of packaging could extend the shelf-life of broccoli, with an allowable storing time of about 5 weeks, without any major loss of nutrients and modification of color. In particular, among the different perforated films tested, the OPTI 330 A, characterizedby a considerable lower percentage of holes, gave the worst results, in comparison with all the other films. The best results were obtained using the AFG-E 60 film, while no appreciable differences could be pointed out when OPTI 330 C, OPTI 330 E and MRX films were utilized
In the last decades there has been a noticeable increase in the consumption of ready to eat salad... more In the last decades there has been a noticeable increase in the consumption of ready to eat salads, as a consequence of the relevant changes in the eating habits of consumers, that consider the product freshness one of the most important element in choosing minimally processed fruits and vegetables. Eighty consumer, adequately selected on the base of their consumption frequency of ready to eat vegetables, evaluated the freshness of three different industrial minimally processed baby leaf salads (green baby leaf lettuce; wild rocket; a mix of green baby leaf lettuce, red baby leaf lettuce, wild rocket and baby leaf spinach) stored at 6\ub0C under protected atmosphere (20% CO2 and 80% Ar). The tests were carried out at four different storage times (0, 2, 7 and 74 9 days) and each sample was also characterized for acidity, pH, browning intensity, color, dry matter, vitamin C and chlorophyll content. For each type of salad studied, the statistical analysis of the data showed that there were significant differences among the samples as far as freshness at the four storage times; furthermore, it has been possible to highlight significant correlations among some of the analytical parameters (e.g. vitamin C and chlorophyll content) and the freshness score deriving from the consumers evaluation. These correlations could be profitably utilized at commercial level for the prediction of the perceived freshness for this kind of products
There is a need to develop low-sugar healthy products. The aim of this research was to evaluate t... more There is a need to develop low-sugar healthy products. The aim of this research was to evaluate the effect of maltitol and inulin as sucrose replacement alongside resistant starch (RS) and green banana flour (GBF) on the texture and physical properties of gluten-free doughs and biscuits formulated with buckwheat, sorghum and lentil flours. These properties are important to predict the dough workability, how easy the biscuits could be mass-produced and determine consumers’ acceptability. Results showed that partial and complete substitution of sucrose could be achieved and appropriate concentration of resistant starch or green banana flour contributed to better dough and biscuit texture. RS content showed the biggest influence on dough stickiness and biscuit hardness and could be used to correct the negative effect of sucrose replacement and to maximise both the dough processability and biscuit acceptability.
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Papers by Fabio Favati