Nicolina Timpanaro

A novel combined high-pressure CO2 technology preserves quality and enhances health-promoting properties of fresh-cut organic cantaloupe melon

Riccardo Zulli, Zhe Chen, Fabio Santi, Urszula Trych et autres

The impact of an innovative preservation technology, combining high-pressure processing with CO 2 modified atmosphere packaging (HPMAPCO 2 ), on the quality, bioactive profile, and nutritional bioaccessibility of fresh-cut organic cantaloupe melon during 21 days of refrigerated storage is shown. Compared to …

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Sustainable Substrate Management in Soilless Tomato Cultivation: Combined Effects of Biochar and Wood Distillate on Plant Growth and Fruit Mechanical Properties

Anna Agosti, Valeria Gianguzzi, Samreen Nazeer, Valeria Guarrasi et autres

ABSTRACT Tomato production increasingly requires high‐yield plants and fruits with enhanced firmness and resistance to mechanical damage in order to reduce post‐harvest losses. Pre‐harvest treatments‐ may play a key role in modulating these quality attributes. This study investigated the effect of biochar, …

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Malted bread wheat grain as a natural and competitive alternative to commercial improver in breadmaking

Michele Canale, Rosalia Sanfilippo, Nicolina Timpanaro, Maria Allegra et autres

This study assessed the impact of replacing a commercial improver with malted bread wheat flour (cv ‘Anapo’) in various proportions on dough and bread quality. Seven formulations were tested, including the control with only bread wheat flour (type 0) and combinations of …

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The Potential of Ancient Sicilian Tetraploid Wheat in High-Quality Pasta Production: Rheological, Technological, Biochemical, and Sensory Insights

Rosalia Sanfilippo, Nicolina Timpanaro, Michele Canale, Salvatore Moscaritolo et autres

This study evaluated the potential of three ancient Sicilian tetraploid wheat genotypes-'Margherito', 'Perciasacchi', and 'Russello'-for organic pasta production, compared to the national variety 'Cappelli'. Significant variations in particle size distribution were found, with 'Russello' exhibiting the highest proportion of fine particles and …

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Selection of starter cultures from olive skin to improve the quality of fermented table olives

Paola Foti, Lara Signorello, María Aurora Carrillo Gullo, Mattia Pia Arena et autres

The fermentation of olives, driven by indigenous microorganisms, can yield products of varying quality. This study evaluated the effectiveness of native starter cultures from the olive carposphere by fermenting Nocellara Messinese ripe olives in a 7% (w/v) salt brine by using two …

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Innovative Tools for Nitrogen Fertilization Traceability in Organic Farming Products: A Fennel Case Study

Francesco Montemurro, Mariangela Diacono, Angelo Fiore, Luana Bontempo et autres

Food fraud is a matter of great interest, particularly when organic productions are involved. Therefore, policymakers and institutions are asked to introduce new effective official control methods, not only based on documentary compliance to EU regulations. Lately, an integrated approach based on …

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Utilization of wheat malts as a replacement for improvers to enhance physicochemical, technological, nutritional, and sensory characteristics of bread

Michele Canale, Ignazio Maria Gugino, Rosalia Sanfilippo, Nicolina Timpanaro et autres

The integration of malt in bakery products is rising due to its economic benefits, reducing the need for improvers. This study examined the effects of adding commercial malt (CM), Maiorca malt (MM), and Anapo malt (AM) to ancient Sicilian wheat flour Maiorca …

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Assessing enzyme activity to obtain a new functional prebiotic jam

Paola Foti, Flora Valeria Romeo, Margherita Amenta, Martina Papa et autres

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Effect of high-pressure carbon dioxide combined with modified atmosphere packaging on the quality of fresh-cut squash during storage

Riccardo Zulli, Zhe Chen, Fabio Santi, Urszula Trych et autres

The study evaluated the application of a novel high-pressure microbial inactivation method combining dense carbon dioxide with modified atmosphere packaging on organic fresh-cut squash ( Cucurbita moschata ). Approximately 4 g or 32 g of squash was packed in plastic pouches filled …

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Pulsed Electric Field as a Mild Treatment for Extended Shelf-Life and Preservation of Bioactive Compounds in Blood Orange Juice

Simona Fabroni, Giusy Maria Platania, Margherita Amenta, Gabriele Ballistreri et autres

The agri-food processing industry predominantly relies on fossil fuels, contributing significantly to greenhouse gas emissions and extensive water use. Climate change requires a conversion of food processing technologies towards sustainability. Our research focuses on testing and validating pulsed electric field (PEF) technology …

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Sustainable Extraction Protocols for the Recovery of Bioactive Compounds from By-Products of Pomegranate Fruit Processing

Gabriele Ballistreri, Margherita Amenta, Simona Fabroni, Nicolina Timpanaro et autres

L.) cultivars, including Acco, Hicaz, Jolly Red, Parfianka, Valenciana, and Wonderful, generated during the industrial processing of the fruits. Advanced extraction technologies, including ultrasounds, microwaves, and hydrodynamic cavitation, have been compared to conventional extraction procedures and utilized to enhance extraction efficiency while …

Lupin as Ingredient in Durum Wheat Breadmaking: Physicochemical Properties of Flour Blends and Bread Quality

Alfio Spina, Carmine Summo, Nicolina Timpanaro, Michele Canale et autres

The popularity of adding pulse flours to baked goods is growing rapidly due to their recognised health benefits. In this study, increasing amounts (3, 7, 10, and 15%) of white lupin flour (Lupinus albus L.) and of protein concentrate from narrow-leaved lupin …

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