Seasonal changes in technological and nutritional quality of Mytilus galloprovincialis from suspended culture in the Gulf of Trieste (North Adriatic Sea).

Nutritional quality parameters, microbiological and technological quality indicators (condition index, meat yield and water-holding capacity) of blue mussel, Mytilus galloprovincialis, reared in the North Adriatic Sea were characterised at monthly intervals over a 1 year period. Contents of protein (7.5-11.6 g/100 g), lipid (1.0-2.2 g/100 g) and ash (2.2-3.3 g/100 g) varied significantly accordingly to condition index (6-15%). n-3 PUFAs were the predominant fatty acids (38.7-45.9% of fatty acids) and docosahesaenoic and eicosapentaenoic acids were the most abundant (167 and 93.3 mg/100 g, respectively). Glycine, glutamic and aspartic acids accounted for 40% of total amino acids. All samples exhibited limited concentrations of Cr, Mn, Ni, Cu and Zn, as well as Na. M. galloprovincialis from the North Adriatic Sea showed the highest technological and nutritional quality, considering also the inter-annual variability, in late spring, which corresponds to the period immediately before gamete release.

Release behavior and stability of encapsulated D-limonene from emulsion-based edible films.

Edible films may act as carriers of active molecules, such as flavors. This possibility confers to them the status of active packaging. Two different film-forming biopolymers, gluten and ι-carrageenans, have been compared. D-Limonene was added to the two film formulations, and its release kinetics from emulsion-based edible films was assessed with HS-SPME. Results obtained for edible films were compared with D-limonene released from the fatty matrix called Grindsted Barrier System 2000 (GBS). Comparing ι-carrageenans with gluten-emulsified film, the latter showed more interesting encapsulating properties: in fact, D-limonene was retained by gluten film during the process needed for film preparation, and it was released gradually during analysis time. D-Limonene did not show great affinity to ι-carrageenans film, maybe due to high aroma compound hydrophobicity. Carvone release from the three different matrices was also measured to verify the effect of oxygen barrier performances of edible films to prevent D-limonene oxidation. Further investigations were carried out by FT-IR and liquid permeability measurements. Gluten film seemed to better protect D-limonene from oxidation. Gluten-based edible films represent an interesting opportunity as active packaging: they could retain and release aroma compounds gradually, showing different mechanical and nutritional properties from those of lipid-based ingredients.