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37 results on '"Balzan, Stefania"'

12. Employment of Phenolic Compounds from Olive Vegetation Water in Broiler Chickens: Effects on Gut Microbiota and on the Shelf Life of Breast Fillets

Author

Balzan, Stefania, primary, Cardazzo, Barbara, additional, Novelli, Enrico, additional, Carraro, Lisa, additional, Fontana, Federico, additional, Currò, Sarah, additional, Laghetto, Matteo, additional, Trocino, Angela, additional, Xiccato, Gerolamo, additional, Taticchi, Agnese, additional, and Fasolato, Luca, additional

Published
2021
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13. Assessment of chicken breast shelf life based on bench-top and portable near-infrared spectroscopy tools coupled with chemometrics

Author

Lanza, Ilaria, primary, Conficoni, Daniele, additional, Balzan, Stefania, additional, Cullere, Marco, additional, Fasolato, Luca, additional, Serva, Lorenzo, additional, Contiero, Barbara, additional, Trocino, Angela, additional, Marchesini, Giorgio, additional, Xiccato, Gerolamo, additional, Novelli, Enrico, additional, and Segato, Severino, additional

Published
2021
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26. Alpine farm scale investigations of the relationships between productive system and quality of dairy products

Author

SEVERINO SEGATO, Balzan, Stefania, Elia, Carla Azzurra, Granata, Ariadne, Lignitto, Laura, Tenti, S., Andrighetto, I., and Novelli, E.

Subjects
dairy cow, alpine farm, sustainability, grazing, milk quality, lcsh:SB1-1110, lcsh:Agriculture (General), lcsh:Plant culture, lcsh:S1-972
Abstract

Alpine dairy farming is shifted from an extensive activity based on pasture and low genetic merit cow to an intensive system with specialized breeds and increasing level of concentrate as a supplement in the diet. As a main consequence, a lower echo-compatibility could determine adverse externalities on environment and quality of dairy products. Considering 18 dairy farming located in the mountain area of Veneto Region (Italy), the Environmental Summarizing Indicator (ESI) was estimated by using agronomic and dairying variables. Results indicated that variability of ESI was manly due to productive performance of dairy cows probably because there was a lack of information in the assessment of pasture characteristics. However, higher level of ESI were closely related to the increase of N-phile species and/or less attractive vegetation for grazing cows, even if the indicator seems to explain only a limited part of the variability of the phenomenon. The increase of ESI values seemed to lead to a loss of nutritive value of milk because of the incidence of health favourable fatty acids was reduced.

Published
2007

32. Colour traits in the evaluation of the ripening period of Asiago cheese

Author

Marchesini, Giorgio, Balzan, Stefania, Segato, Severino, Novelli, Enrico, and Andrighetto, Igino

Abstract

AbstractThe research was carried out on Asiago d’Allevo cheese samples produced in a single farm located in the Altopiano dei Sette Comuni (above 1000m a.s.l.). After 6-12-18 and 36 months of ripening, samples were analyzed for quality traits, in order to evaluate the effect of ripening on colour and gross composition. As expected crude protein and fat significantly increased through the considered period. Ripening led to a significant decrease of L*, a* and b* values. Lightness showed a negative relationship with crude protein, meanwhile a* and b* were both negatively related to fat content. Concerning L*, the trend could be explained by water loss and N-soluble compounds concentration, which could alter protein matrix. a* and b* reduction was probably related to degradation processes such as lipolysis, which seemed to be extensive in hard and long ripened cheese. Ripening affected significantly the light reflectance at all λ with green cheese having the higher values.

Published
2009
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33. Characterisation of the thermostable protease AprX in strains of Pseudomonas fluorescens and impact on the shelf-life of dairy products: preliminary results

Author

Andreani, Nadia, Carraro, Lisa, Fasolato, Luca, Balzan, Stefania, Lucchini, Rosaria, Novelli, Enrico, Cardazzo, Barbara, Andreani, Nadia, Carraro, Lisa, Fasolato, Luca, Balzan, Stefania, Lucchini, Rosaria, Novelli, Enrico, and Cardazzo, Barbara

Abstract

Bacterial proteases are involved in food spoilage and shelf-life reduction. Among the bacterial proteases, a predominant role in spoilage of dairy products seems to be played by the thermostable metallo-protease AprX, which is produced by various strains of Pseudomonas fluorescens. Differences in AprX enzyme activity among different strains were highlighted, but the most proteolytic strains were not identified. In this study, the presence of the aprX gene was evaluated in 69 strains isolated from food matrices and 18 reference strains belonging to the P. fluorescens group ,which had been previously typed by the multi locus sequence typing method. Subsequently, a subset of reference strains was inoculated in ultra-high temperature milk, and the expression of the aprX gene was evaluated at 22 and 6°C. On the same milk samples, the proteolytic activity was then evaluated through Azocasein and trinitrobenzenesulfonic acid solution assays. Finally, to assess the applicability of the former assay directly on dairy products the proteolityc activity was tested on industrial ricotta samples using the Azocasein assay. These results demonstrate the spread of aprX gene in most strains tested and the applicability of Azocasein assay to monitor the proteolytic activity in dairy products.

34. Agricultural by-products with bioactive effects: A multivariate approach to evaluate microbial and physicochemical changes in a fresh pork sausage enriched with phenolic compounds from olive vegetation water

Author

Fasolato, Luca, Carraro, Lisa, Facco, Pierantonio, Cardazzo, Barbara, Balzan, Stefania, Taticchi, Agnese, Andreani, Nadia, Montemurro, Filomena, Martino, Maria Elena, Di Lecce, Giuseppe, Toschi, Tullia Gallina, Novelli, Enrico, Fasolato, Luca, Carraro, Lisa, Facco, Pierantonio, Cardazzo, Barbara, Balzan, Stefania, Taticchi, Agnese, Andreani, Nadia, Montemurro, Filomena, Martino, Maria Elena, Di Lecce, Giuseppe, Toschi, Tullia Gallina, and Novelli, Enrico

Abstract

The use of phenolic compounds derived from agricultural by-products could be considered as an eco-friendly strategy for food preservation. In this study a purified phenol extract from olive vegetation water (PEOVW) was explored as a potential bioactive ingredient for meat products using Italian fresh sausage as food model. The research was developed in two steps: first, an in vitro delineation of the extract antimicrobial activities was performed, then, the PEOVW was tested in the food model to investigate the possible application in food manufacturing. The in vitro tests showed that PEOVW clearly inhibits the growth of food-borne pathogens such as Listeria monocytogenes and Staphylococcus aureus. The major part of Gram-positive strains was inhibited at the low concentrations (0.375–3 mg/mL). In the production of raw sausages, two concentrates of PEOVW (L1:0.075% and L2: 0.15%) were used taking into account both organoleptic traits and the bactericidal effects. A multivariate statistical approach allowed the definition of the microbial and physicochemical changes of sausages during the shelf life (14 days). In general, the inclusion of the L2 concentration reduced the growth of several microbial targets, especially Staphylococcus spp. and LABs (2 log10 CFU/g reduction),while the increasing the growth of yeasts was observed. The reduction of microbial growth could be involved in the reduced lipolysis of raw sausages supplemented with PEOVWas highlighted by the lower amount of diacylglycerols. Moisture and aw had a significant effect on the variability of microbiological features,while food matrix (the sausages' environment) can mask the effects of PEOVW on other targets (e.g. Pseudomonas). Moreover, the molecular identification of the main representative taxa collected during the experimentation allowed the evaluation of the effects of phenols on the selection of bacteria. Genetic data suggested a possible strain selection based on storage time and the addition of ph

35. A multi-omics approach to evaluate the quality of milk whey used in Ricotta cheese production

Author

Sattin, Eleonora, Andreani, Nadia, Carraro, Lisa, Lucchini, Rosaria, Fasolato, Luca, Telatin, Andrea, Balzan, Stefania, Novelli, Enrico, Simionati, Barbara, Cardazzo, Barbara, Sattin, Eleonora, Andreani, Nadia, Carraro, Lisa, Lucchini, Rosaria, Fasolato, Luca, Telatin, Andrea, Balzan, Stefania, Novelli, Enrico, Simionati, Barbara, and Cardazzo, Barbara

Abstract

In the past, milk whey was only a by-product of cheese production, but currently, it has a high commercial value for use in the food industries. However, the regulation of whey management (i.e., storage and hygienic properties) has not been updated, and as a consequence, its microbiological quality is very challenging for food safety. The Next Generation Sequencing (NGS) technique was applied to several whey samples used for Ricotta production to evaluate the microbial community composition in depth using both RNA and DNA as templates for NGS library construction. Whey samples demonstrating a high microbial and aerobic spore load contained mostly Firmicutes; although variable, some samples contained a relevant amount of Gammaproteobacteria. Several lots of whey acquired as raw material for Ricotta production presented defective organoleptic properties. To define the volatile compounds in normal and defective whey samples, a headspace gas chromatography/mass spectrometry (GC/MS) analysis was conducted. The statistical analysis demonstrated that different microbial communities resulted from DNA or cDNA library sequencing, and distinguishable microbiota composed the communities contained in the organoleptic-defective whey samples.

36. Agricultural by-products with bioactive effects: A multivariate approach to evaluate microbial and physicochemical changes in a fresh pork sausage enriched with phenolic compounds from olive vegetation water

Author

Filomena Montemurro, Pierantonio Facco, Barbara Cardazzo, Maria Elena Martino, Luca Fasolato, Enrico Novelli, Agnese Taticchi, Nadia Andrea Andreani, Giuseppe Di Lecce, Lisa Carraro, Stefania Balzan, Tullia Gallina Toschi, Fasolato, Luca, Carraro, Lisa, Facco, Pierantonio, Cardazzo, Barbara, Balzan, Stefania, Taticchi, Agnese, Andreani, Nadia Andrea, Montemurro, Filomena, Martino, Maria Elena, Di Lecce, Giuseppe, Gallina Toschi, Tullia, and Novelli, Enrico

Subjects
0301 basic medicine, Risk, Staphylococcus aureus, Food industry, Phenolic compound, Swine, Organoleptic, By-product, Colony Count, Microbial, By-products, Bacterial growth, Shelf life, medicine.disease_cause, Microbiology, 03 medical and health sciences, Ingredient, Fresh sausage, Olive oil vegetation water, Phenolic compounds, Food Science, Safety, Risk, Reliability and Quality, 0404 agricultural biotechnology, Phenols, Listeria monocytogenes, Olea, medicine, Animals, Food science, Plant Extracts, business.industry, Chemistry, Food preservation, Water, 04 agricultural and veterinary sciences, General Medicine, Food safety, 040401 food science, Meat Products, 030104 developmental biology, Italy, Reliability and Quality, Food Microbiology, Safety, business
Abstract

The use of phenolic compounds derived from agricultural by-products could be considered as an eco-friendly strategy for food preservation. In this study a purified phenol extract from olive vegetation water (PEOVW) was explored as a potential bioactive ingredient for meat products using Italian fresh sausage as food model. The research was developed in two steps: first, an in vitro delineation of the extract antimicrobial activities was performed, then, the PEOVW was tested in the food model to investigate the possible application in food manufacturing. The in vitro tests showed that PEOVW clearly inhibits the growth of food-borne pathogens such as Listeria monocytogenes and Staphylococcus aureus. The major part of Gram-positive strains was inhibited at the low concentrations (0.375-3 mg/mL). In the production of raw sausages, two concentrates of PEOVW (L1: 0.075% and L2: 0.15%) were used taking into account both organoleptic traits and the bactericidal effects. A multivariate statistical approach allowed the definition of the microbial and physicochemical changes of sausages during the shelf life (14 days). In general, the inclusion of the L2 concentration reduced the growth of several microbial targets, especially Staphylococcus spp. and LABs (2 log10 CFU/g reduction), while the increasing the growth of yeasts was observed. The reduction of microbial growth could be involved in the reduced lipolysis of raw sausages supplemented with PEOVW as highlighted by the lower amount of diacylglycerols. Moisture and aw had a significant effect on the variability of microbiological features, while food matrix (the sausages' environment) can mask the effects of PEOVW on other targets (e.g. Pseudomonas). Moreover, the molecular identification of the main representative taxa collected during the experimentation allowed the evaluation of the effects of phenols on the selection of bacteria. Genetic data suggested a possible strain selection based on storage time and the addition of phenol compounds especially on LABs and Staphylococcus spp. The modulation effects on lipolysis and the reduction of several microbial targets in a naturally contaminated product indicates that PEOVW may be useful as an ingredient in fresh sausages for improving food safety and quality.

Published
2016

37. Polyphenols from olive mill waste affect biofilm formation and motility in Escherichia coli K-12.

Author

Carraro L, Fasolato L, Montemurro F, Martino ME, Balzan S, Servili M, Novelli E, and Cardazzo B

Subjects
Anti-Infective Agents metabolism, Biofilms growth & development, Escherichia coli K12 physiology, Gene Expression Profiling, Biofilms drug effects, Escherichia coli K12 drug effects, Locomotion drug effects, Olea chemistry, Polyphenols metabolism
Abstract

Olive mill wastes are sources of phenolic compounds with a wide array of biological activities, including antimicrobial effects. A potential option for bioremediation to overcome ecological problems is the reutilization of these natural compounds in food production. The aim of this work was to gain a better understanding of the antimicrobial mode of action of a phenols extract from olive vegetation water (PEOVW) at molecular level by studying Escherichia coli as a model microorganism. Genome-wide transcriptional analysis was performed on E. coli K-12 exposed to PEOVW. The repression of genes for flagellar synthesis and the involvement of genes linked to biofilm formation and stress response were observed. Sub-inhibitory concentrations of PEOVW significantly decreased biofilm formation, swarming and swimming motility, thus confirming the gene expression data. This study provides interesting insights on the molecular action of PEOVW on E. coli K-12. Given these anti-biofilm properties and considering that biofilm formation is a serious problem for the food industry and human health, PEOVW has proved to be a high-value natural product., (© 2014 The Authors. Microbial Biotechnology published by John Wiley & Sons Ltd and Society for Applied Microbiology.)

Published
2014
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