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Your search keyword '"Patrignani, Francesca"' showing total 284 results
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284 results on '"Patrignani, Francesca"'

11. INTAQT. WP3. T3.3. Data about consumers’ sensory evaluation of Parmigiano Reggiano PDO cheese with milk from cows reared indoors and fed different forage sources. UNIBO

Author

Bendini, Alessandra, Tura, Matilde, Gagliano, Mara Antonia, Soglia, Francesca, Patrignani, Francesca, Bendini, Alessandra, Tura, Matilde, Gagliano, Mara Antonia, Soglia, Francesca, and Patrignani, Francesca

Abstract

The dataset contains raw data collected in the framework of Horizon 2020 INTAQT project about the sensory evaluation of Parmigiano Reggiano PDO cheese produced with milk from cows reared indoors and fed different forage sources, i.e. dry hay and fresh forage. Two cheese samples were tested by 119 Italian consumers that then answered to a sensory evaluation questionnaire. The analysis protocol included Check-All-That-Apply (CATA) method to assess the sensory profile, Just-About-Right scale to evaluate the adequacy of attributes, and questions on liking (9-point hedonic scale). In particular, results from each consumer are collected in the file and this raw data have been used to elaborate results of the study. In particular, the file contains results related to the sensory evaluation of the two samples, as well as responses to questions related to socio-demographic and consumption habits of each consumer.

Published
2024

17. Microbiological, Functional, and Chemico-Physical Characterization of Artisanal Kombucha: An Interesting Reservoir of Microbial Diversity.

Author

Njieukam, Joel Armando, Ciccone, Marianna, Gottardi, Davide, Ricci, Arianna, Parpinello, Giuseppina Paola, Siroli, Lorenzo, Lanciotti, Rosalba, and Patrignani, Francesca

Subjects
MICROBIAL diversity, KOMBUCHA tea, DIET soft drinks, ACETOBACTER, EPIGALLOCATECHIN gallate, SWEETNESS (Taste), NONNUTRITIVE sweeteners, SUGAR
Abstract

Kombucha is a trending tea fermented via a complex microflora of yeasts and acetic acid bacteria. It can be a valid low-calorie substitute for soft drinks due to its sour, naturally carbonated, and sweet taste. Despite increased interest, the microflora and functional properties of kombucha have not yet been fully understood. The aim of this work was to characterize, from a microbiological, chemico-physical, and functional point of view, three types of artisanal kombucha obtained by fermenting green tea containing sugar by means of different starter cultures. Metagenomic analysis revealed a predominance of yeasts compared to bacteria, regardless of the sample. In particular, Brettanomyces spp. was found to be the dominant yeast. Moreover, the different types of kombucha had different microbial patterns in terms of acetic acid bacteria and yeasts. Ethanol and acetic acid were the dominant volatile molecules of the kombucha volatilome; the samples differed from each other in terms of their content of alcohols, esters, and acids. All the samples showed a high antioxidant potential linked to the high content of phenols. This study confirmed the positive chemico-physical and functional properties of kombucha and indicated that the microflora responsible for the fermentation process can significantly affect the characteristics of the final product. [ABSTRACT FROM AUTHOR]

Published
2024
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23. Selection of candidate probiotic strains from human microbial niches, for the development of tailored foods designed for specific consumers

Author

Patrignani, Francesca, D'Alessandro, Margherita <1994>, Patrignani, Francesca, and D'Alessandro, Margherita <1994>

Abstract

My PhD project was intended, throughout the selection of probiotics from human milk and healthy vaginal environment, for the development of tailored fermented foods. According to this aim, several activities were carried out. The first one, concerning the isolation of Lactobacillus and Bifidobacterium strains from human milk to find new probiotic candidates to be included in food products showed promising results. Probiotics have been also proposed to improve female genital health and microbial strains isolated and connected with healthy vaginal ecosystem could be used to prevent or treat vaginal dysbiosis. In this context vaginal lactobacilli previously characterized for their technological features and antagonistic activity against several female uro-genital pathogens were investigated for their metabolic aptitude and additional probiotic features, showing interesting results hypothesizing their inclusion in foods. In addition, in order to preserve vaginal strains viability during food processing/digestion it was also evaluated the potential of microencapsulation by spray-drying. In this framework the results obtained were highly promising from the perspective of using encapsulated powders in food formulations. Another activity connected with the main idea to develop a food strategy for the administration of these vaginal strains was carried out. Lactobacillus crispatus BC4, was supplemented in a Squacquerone cheese, and its digestive fate was evaluated adopting SHIME® system. The results showed that during colonic fermentation, L. crispatus BC4 was metabolically active. Additionally, although probiotic delivery to humans has traditionally been associated with fermented dairy foods, recently the demand for non-dairy-alternatives as potential probiotics carrier is increasing. In this framework, my latest activity was connected with the development of fermented soy milks with encapsulated and non-encapsulated L. crispatus BC4 and L. gasseri BC9. The same fermented s

Published
2023

32. Antioxidant and Functional Features of Pre-Fermented Ingredients Obtained by the Fermentation of Milling By-Products

Author

Siroli, Lorenzo, primary, Giordani, Barbara, additional, Rossi, Samantha, additional, Gottardi, Davide, additional, McMahon, Helena, additional, Augustyniak, Aleksandra, additional, Menon, Abhay, additional, Vannini, Lucia, additional, Vitali, Beatrice, additional, Patrignani, Francesca, additional, and Lanciotti, Rosalba, additional

Published
2022
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34. Impact of Two Commercial S. cerevisiae Strains on the Aroma Profiles of Different Regional Musts

Author

Patrignani, Francesca, primary, Siesto, Gabriella, additional, Gottardi, Davide, additional, Vigentini, Ileana, additional, Toffanin, Annita, additional, Englezos, Vasileios, additional, Blaiotta, Giuseppe, additional, Grieco, Francesco, additional, Lanciotti, Rosalba, additional, Speranza, Barbara, additional, Bevilacqua, Antonio, additional, and Romano, Patrizia, additional

Published
2022
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38. Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains

Author

Romano, Patrizia, primary, Siesto, Gabriella, additional, Capece, Angela, additional, Pietrafesa, Rocchina, additional, Lanciotti, Rosalba, additional, Patrignani, Francesca, additional, Granchi, Lisa, additional, Galli, Viola, additional, Bevilacqua, Antonio, additional, Campaniello, Daniela, additional, Spano, Giuseppe, additional, Caridi, Andrea, additional, Poiana, Marco, additional, Foschino, Roberto, additional, Vigentini, Ileana, additional, Blaiotta, Giuseppe, additional, Corich, Viviana, additional, Giacomini, Alessio, additional, Cardinali, Gianluigi, additional, Corte, Laura, additional, Toffanin, Annita, additional, Agnolucci, Monica, additional, Comitini, Francesca, additional, Ciani, Maurizio, additional, Mannazzu, Ilaria, additional, Budroni, Marilena, additional, Englezos, Vasileios, additional, Rantsiou, Kalliopi, additional, Iacumin, Lucilla, additional, Comi, Giuseppe, additional, Capozzi, Vittorio, additional, Grieco, Francesco, additional, and Tufariello, Maria, additional

Published
2022
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43. Lamiaceae in the treatment of cardiovascular diseases

Author

Patrignani, Francesca, Prasad, Sahdeo, Novaković, Miroslav, Marin, Petar D., Bukvicki, Danka, Patrignani, Francesca, Prasad, Sahdeo, Novaković, Miroslav, Marin, Petar D., and Bukvicki, Danka

Abstract

Lamiaceae (Labiatae) are an important group of medicinal plants, which have been used for treating heart disease in traditional medicine for centuries. These mainly aromatic plants are used as essential oils, extracts or isolated components (polyphenols, phenolic compounds, terpenes, iridoids etc.). Some Labiatae species (more than 30, such as cornmint, lavender, patchouli, rosemary etc.) are famous for their use in essential oil production worldwide. In this review, cardioprotective effects of Lamiaceae and their active secondary metabolites, as well as mechanism of action against cardiovascular diseases (hypertension, angina pectoris, hyperlipidemia, thromboembolism, coronary heart disease, heart failure, venous insufficiency, arrhythmia) will be discussed. Use of Labiatae as food or food additives (such as spices) may prevent risk of cardiovascular diseases, diabetes and cancer. This approach is also described as a part of the article. Studies on developing new, effective and safe natural products from Lamiaceae (rich source of flavonoids and other active compounds) are promising and may offer prevention and treatment for patients with coronary disease and other related diseases.

Published
2021

45. Human Breast Milk: A Source of Potential Probiotic Candidates.

Author

D'Alessandro, Margherita, Parolin, Carola, Patrignani, Silvia, Sottile, Gilda, Antonazzo, Patrizio, Vitali, Beatrice, Lanciotti, Rosalba, and Patrignani, Francesca

Subjects
BREAST milk, PROBIOTICS, INTESTINAL infections, DAIRY products, ACETIC acid, AGENCY (Law), ACETALDEHYDE
Abstract

This study focuses on the isolation of lactobacilli/bifidobacteria from human breast milk and their first characterization, in the perspective to find new probiotic candidates to be included in food products. More specifically, breast-milk-isolated strains demonstrated a very good aptitude to adhere to intestinal cells, in comparison with L. rhamnosus GG strain, taken as reference. The same behavior has been found for hydrophobicity/auto-aggregation properties. A remarkable antagonistic activity was detected for these isolates not only against spoilage and pathogenic species of food interest, but also against the principal etiological agents of intestinal infections. Indeed, isolated strains impaired spoilage and pathogenic species growth, as well as biofilm formation by gut pathogens. In addition, breast milk strains were characterized for their antibiotic susceptibility, displaying species-specific and strain-specific susceptibility patterns. Finally, to assess their technological potential, the fermentation kinetics and viability of breast milk strains in pasteurized milk were investigated, also including the study of the volatile molecule profiles. In this regard, all the strains pointed out the release of aroma compounds frequently associated with the sensory quality of several dairy products such as acetic acid, diacetyl, acetoin, acetaldehyde. Data here reported point up the high potential of breast-milk-isolated strains as probiotics. [ABSTRACT FROM AUTHOR]

Published
2022
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