Sabrina Antonia Prencipe

Impact of Packaging Material on Polyphenol Preservation and Environmental Sustainability in Fresh-Cut Apples

Lucia Maddaloni, Giuliana Vinci, Paola Russo, Giuseppina Adiletta et autres

Background: Fresh-cut apples are highly susceptible to quality deterioration due to enzymatic browning and oxidative degradation of bioactive compounds. This study investigated the effects of conventional polyethylene packaging (PE, Pack 1) and two innovative biodegradable packaging materials (Pack 2 and Pack 3) …

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Sustainable Diets in Collective Catering: Developing a Menu Scoring System to Evaluate Environmental Performance

Sabrina Antonia Prencipe, Giuliana Vinci, Marco Ruggeri, Marco Savastano et autres

Food systems are major drivers of global environmental change, accounting for about one-third of global greenhouse gas (GHG) emissions and contributing to land degradation, freshwater depletion, and biodiversity loss. Within this system, post-retail activities generate an estimated 18–20% of total food-related GHG …

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Dal chicco alla pasta polifenoli e attivita antiossidante nel grano duro Senatore Cappelli

Lucia Maddaloni, Giuliana Vinci, Laura Gobbi, Sabrina Antonia Prencipe

varietà “Senatore Cappelli” è di crescente interesse per il settore molitorio e pastario grazie al suo profilo nutrizionale e al valore associato alle filiere sostenibili. Questo lavoro presenta una revisione sul contenuto di polifenoli totali (TPC), flavonoidi totali (TFC) e sull’attività antiossidante …

Italian Ancient Wheats: Historical, Agronomic, and Market Characteristics: A Comprehensive Review

Marco Ruggeri, Giuliana Vinci, Sabrina Antonia Prencipe, Simone Vieri et autres

Ancient wheats can be understood as dynamic populations of historically cultivated wheat, which, unlike modern varieties, have not been developed through organised genetic improvement programmes, but rather through traditional farmer selection and local adaptation over centuries. Recently, ancient wheats have enjoyed renewed …

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Enhancing Human Health Through Nutrient and Bioactive Compound Recovery from Agri-Food By-Products: A Decade of Progress

Cinzia Ingallina, Mattia Spano, Sabrina Antonia Prencipe, Giuliana Vinci et autres

In light of pressing global nutritional needs, the valorization of agri-food waste constitutes a vital strategy for enhancing human health and nutrition, while simultaneously supporting planetary health. This integrated approach is increasingly indispensable within sustainable and equitable food systems. Recently, a sustainability-driven …

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Bioactive molecules in wheat “Senatore Cappelli" food chain: Extraction, analysis, processing, and beneficial properties

Federica Armeli, Marzia Beccaccioli, Sabrina Antonia Prencipe, Emily Schifano et autres

Ancient grains, once forgotten due to the dominance of high-yield modern crops, are making a comeback due to concerns over biodiversity loss and global food challenges. This study examines the nutritional composition, safety, and health benefits of Senatore Cappelli, an ancient Italian …

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Integrated Evaluation of Sustainability and Quality of Italian Tomato Cultivars Grown Under Irrigated and Non-Irrigated Systems

Giuliana Vinci, Paola Campana, Laura Toniazzo Gobbi, Sabrina Antonia Prencipe et autres

This research aimed to assess how irrigation can affect the sustainability and quality of two Italian tomato cultivars: the “Riccio di Parma Casertano,” which is grown without irrigation, and the “Piennolo del Vesuvio DOP,” which requires irrigation. Life cycle assessment and water …

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In Vitro and In Vivo Antioxidant and Immune Stimulation Activity of Wheat Product Extracts

Beatrice Mengoni, Federica Armeli, Emily Schifano, Sabrina Antonia Prencipe et autres

Background/Objectives: Inflammation and oxidative stress are the main pathogenetic pathways involved in the development of several chronic degenerative diseases. Our study is aimed at assessing the antioxidant and anti-inflammatory activity of hydroalcoholic extracts obtained from wheat and its derivatives. Methods: The content …

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Natural Compounds from Food By-Products in Preservation Processes: An Overview

Lucia Maddaloni, Laura Toniazzo Gobbi, Giuliana Vinci, Sabrina Antonia Prencipe

Food spoilage is a natural process that influences the quality and safety of food products, negatively affecting their nutritional and organoleptic composition. In these regards, traditional industrial food preservation processes often rely on the use of traditional preservation techniques to extend food …

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The influence of innovative packaging on apple shelf-life: effects on quality and sustainability

Roberto Ruggieri, Laura Gobbi, Marco Ruggeri, Donatella Restuccia et autres

Apples are one of the most cultivated fruits globally, with an estimated production of 83.1 million metric tons in 2023. In Europe, Italy ranks second with 2.2 million metric tons. Fruit firmness, linked to consumer preferences and health benefits, is a key …

Phenolic Compounds and Antioxidant Activity in Monovarietal Red Wines from Lazio Cultivars: A Chemometric Evaluation

Giuliana Vinci, Sabrina Antonia Prencipe, Matteo Di Renzo, Marco Ruggeri et autres

Background: Antioxidant activity is currently one of the most significant characteristics of red wines, mainly attributable to phenolic components, that enhance health-promoting effects. To this purpose, it is necessary to implement simple, and reliable analytical methods for evaluating such bioactive compounds in …

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Hydrolysates from cauliflower and artichoke industrial wastes as biostimulants on seed germination and seedling growth: a chemical and biological characterization

Andrea Salvo, Fabrizio Masciulli, Donatella Ambroselli, Enrico Romano et autres

Abstract Background Cauliflower (Brassica oleracea L.) and globe artichoke (Cynara scolymus L.) are vegetables with a high waste index mainly related to stems and leaves. In this study, enzymatic hydrolysates obtained from these wastes were proposed to be used as plant biostimulants. …

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