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256 results on '"Pittia, P."'

11. Pea protein isolates: emulsification properties as affected by preliminary pretreatments

Author

D'Alessio, G., Flamminii, F., Faieta, M., Pittia, P., and Di Mattia, C. D.

Subjects
pea protein, emulsion stability, pea protein, plant proteins, oil-in-water emulsions, technological properties, technological properties, emulsion stability, plant proteins, oil-in-water emulsions, Food Science
Abstract

The surface and emulsifying properties of a commercial pea protein isolate in oil-in-water model emulsions and the role of insoluble residues in emulsion stability were investigated. Droplet size distribution, flocculation index, microstructure, and protein coverage of the emulsions were evaluated. The insoluble fraction positively contributed to the pea proteins’ emulsifying properties, allowing the formation of emulsions with higher dispersion degree, especially at low isolate concentration, with an enhancement of the physical stability.

Published
2022
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12. Optimization of microencapsulation process for jasmine rice leaves extract via spray drying.

Author

Sabatino, G.D., Ayuni, D., Pittia, P., Faieta, M., and Borompichaichartkul, C.

Subjects
MICROENCAPSULATION, SPRAY drying, RICE processing, GUM arabic, EXTRACTS, MALTODEXTRIN, BIOACTIVE compounds
Abstract

Jasmine rice leaves extract contains a high number of beneficial flavonoids that have antioxidative, anticancer, and anti-inflammatory properties. The extract has a short shelf-life due to high water activity. The powder form of the extract is convenient to handle and has a longer shelf-life. This study demonstrates an optimization of the microencapsulation process for protecting flavonoids from jasmine rice leaves extract by varying coating materials (maltodextrin, gum Arabic and chitosan) and spray drying conditions that are resulting in high yield and bioactivity. Physical and bio-chemical properties of jasmine rice extract microcapsules from different drying conditions (150–190 °C) also examined and compared to lead to the selection of a suitable coating material and spray drying condition. The results revealed the high potential of using gum Arabic to coat rice leaves extract at a 1:7.5 ratio under spray drying at 190 °C for the best retaining of bioactive compounds, and antioxidant activity. [ABSTRACT FROM AUTHOR]

Published
2024
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33. Degradation kinetics of C-Phycocyanin under isothermal and dynamic thermal treatments

Author

Faieta, M., Toong, C., Corradini, M. G., Ludescher, R. D., and Pittia, P.

Subjects
Hot Temperature, Phycocyanin, Water, Degradation kinetics, Thermal stability, General Medicine, C-phycocyanin, Photophysical properties, Analytical Chemistry, Dynamic heating, Luminescence spectroscopy, Kinetics, Food Science
Abstract

C-Phycocyanin (C-PC) represents an alternative to artificial blue/green dyes in food products. This study characterized and gained insights into C-PC thermal stability mechanisms and provided a model to estimate its thermal degradation. Aqueous solutions of C-PC (0.3 μM, pH:6.1) were isothermally heated at 45-80 °C. C-PC degradation was monitored based on the photophysical properties of its lumiphores (phycocyanobilins and aromatic aminoacids-AAs). While C-PC was stable at 45 °C, less than 10 min at 80 °C sufficed to degrade most of it. The thermal degradation curves were characterized using the Weibull model, which was validated with data obtained under non-isothermal conditions. Deviations between estimated and experimental values were lower than 8%. Hypsochromic shifts of the AAs' spectra (from 340 to 315 nm) and increase (30%) in anisotropy at λexc = 280 and 520 nm suggest that colour losses are not solely associated with alterations of the chromophore but also with conformational changes and possible aggregation of the protein subunits.

Published
2021

39. Enhancing encapsulation efficiency: Konjac glucomannan hydrolysate as a novel coating material for flavone derivatives in rice leaves extract.

Author

Ayuni, Dwi, Devahastin, Sakamon, Sirikantaramas, Supaart, Pittia, Paola, Pattarapipatkul, Nattaya, and Borompichaichartkul, Chaleeda

Subjects
KONJAK, DEGREE of polymerization, X-ray spectra, BIOACTIVE compounds, GUM arabic, SPRAY drying
Abstract

This study aimed to develop a novel coating material from Konjac Glucomannan Hydrolysate (KGMH) to flavone derivates from rice leaves extract (RLE). A suitable process for producing KGMH solution with different degrees of polymerization (DP) by enzymatic treatment was developed. Mannanase enzyme (250 and 150 units/g) were used in the hydrolysis process to obtain KGMH with lower (DP4 – 7) and higher DP (DP7 – 10), respectively. The solution was then used as a coating material in spray drying with an inlet air temperature of 190 °C, and the powder characteristics were assessed. The results showed that although the KGMH produced a lower production yield (64%–66%) compared to gum Arabic (72.45% ± 0.74%), KGMH was superior in terms of encapsulation efficiency of bioactive compounds (85%–95%) and antioxidant activity retention (90%–100%). FTIR spectra and X-ray diffraction confirmed the success of encapsulation by KGMH in the spray drying process. KGMH DP7-10 has successfully improved the bioaccessibility of Tricin O-glycoside after digestion. Furthermore, adding RLE encapsulated with KGMH enhanced and preserved tea products' bioactive compound content and antioxidant activity (3%–10% lower than after 24 days of storage). [Display omitted] [ABSTRACT FROM AUTHOR]

Published
2024
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44. Quality and stability of frozen carrots fortified with green tea polyphenols

Author

Neri, L., Santarelli, V., Moscetti, R., Massantini, R., and Pittia, P.

Subjects
Food security, food quality and human health, food and beverages, Processing, packaging and transportation
Abstract

In this study the use of green tea extract (GTE) for the production of frozen carrots fortified with GT polyphenols was investigated. To this purpose, sliced carrots (0.5 cm) were pre-treated by blanching (90 °C; 180 sec) and vacuum impregnated (50 mbar; 10 minutes) in water or GT extract solution (0.25% w/w), and thereafter frozen (-40 °C) and stored at -18 °C for 60 days. In order to evaluate the effect of processing on the functional properties, the overall quality and stability of carrots, fresh and pre-treated samples were evaluated before and after frozen storage for their colour, firmness, total carotenoids and polyphenols content (TPC), and antioxidant activity (AOA).

Published
2019

45. To Mars and back - with added flavour!

Author

Beauchamp, J, Taylor, A, Briand, L, Pesce, V, Heer, M, Hummel, T, McGrane, S, Margot, C, Pieters, S, Pittia, P, Spence, C, and Antunes, I

Published
2019

46. Physicochemical characteristics of dehydrated apple cubes reconstituted in sugar solutions

Author

Mastrocola, D., Barbanti, D., Rosa, M. Dalla, and Pittia, P.

Subjects
Apple -- Research, Sugar -- Research, Food -- Drying, Business, Food/cooking/nutrition
Abstract

A study was conducted to determine the physiochemical properties of dehydrated apple cubes reconstituted in sugar solutions. A vacuum oven was utilized to perform dry mater determinations while an electronic hygrometer was used to analyze water activity at 25 degrees C. Results indicated the linear correlation among water activity, amount of freezable water, freezing point, firmness and soluble solids content.

Published
1998

47. Response of organic and conventional apples to freezing and freezing pre-treatments: Focus on polyphenols content and antioxidant activity

Author

Santarelli, V., Neri, L., Sacchetti, G., Di Mattia, C.D., Mastrocola, D., Pittia, P., Santarelli, V., Neri, L., Sacchetti, G., Di Mattia, C.D., Mastrocola, D., and Pittia, P.

Abstract

The effect of pre-treatment (dipping and vacuum impregnation in lemon juice solution), freezing and frozen storage (FS) on single and total polyphenols (free and conjugated) content and antioxidant activity (AOA) of organic and conventional apples, was investigated. Fresh organic and conventional fruits showed different profiles of free and conjugated polyphenols while their total phenolic content and AOA were similar. Organic and conventional apple tissues showed different physiological responses to physical stresses described by changes in phenolic profiles. Vacuum impregnation in lemon juice affected the polyphenols extractability of both the organic and conventional apples and favored their enrichment with bioactive compounds (AOA = +11.5%). FS decreased the single and conjugated polyphenols content of the pre-treated apple samples and the effect was different between organic and conventional fruits. After FS, not pre-treated organic apples showed a lower AOA reduction than the conventional ones (−13% vs −25%), while no differences were found on pre-treated samples.

Published
2020

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