Influence of the Mozzarella Type on Chemical and Sensory Properties of "Pizza Margherita".

BACKGROUND: According to Neapolitan Pizza Traditional Specialty Guaranteed (TSG) regulation, Mozzarella di Bufala Campana and Fiordilatte mozzarella are the exclusive cheeses to be used, together with tomato and extra virgin olive oil (EVOO), to season pizza in the "Margherita" variant. However, the so-called "Pizza mozzarella", that is a diary product having lower moisture content and a longer shelf life than Mozzarella di Bufala Campana and Fiordilatte mozzarella, is widely used in many pizzerias, both in Italy and abroad. Therefore, we investigated its quality, in comparison with Mozzarella di Bufala and Fiordilatte mozzarella, as well as its effect on the quality of the Margherita pizza. METHODS: Chemical and sensory analyses were conducted on mozzarella samples and on baked pizza topping samples. RESULTS: The results revealed a better quality of pizza with Mozzarella di Bufala and Fiordilatte mozzarella for their higher antioxidant activity, oxidative stability and lower amount of undesired volatile compounds. CONCLUSIONS: The use of Mozzarella di Bufala and Fiordilatte mozzarella in the preparation of Margherita pizza improves its quality, especially if these mozzarella types are combined with other high-quality ingredients, namely tomato sauce and EVOO, characterized by the presence of antioxidant compounds (e.g., α-tocopherol not affected by the heat treatment of pizza baking.

Ciabatta Bread Incorporating Goji (Lycium barbarum L.): A New Potential Functional Product with Impact on Human Health.

This work investigated the phytochemical content and bioactivity of Lycium barbarum collected in Calabria and evaluated, for the first time, the possibility of enriching traditional ciabatta bread with goji fresh flesh puree. For this purpose, goji flesh puree, bread, and bread enriched with 20% and 40% goji flesh puree (G20 and G40 samples, respectively) were subjected to several analyses. Selected compounds were quantified by UHPLC analysis in both goji fresh flesh puree and after simulation of the cooking process. The impact of the addition on key enzymes (lipase, α-amylase, and α-glucosidase) related to metabolic syndrome was assessed together with the antioxidant properties. Texture, colourimetric, and sensory analyses on enriched bread were performed to evaluate consumer acceptance. Despite cooking, the enriched bread maintained good levels of bioactive compounds compared to the berry pulp alone (p < 0.01). The enriched bread showed the ability to protect against lipid peroxidation, with IC50 values of 6.88 and 6.52 µg/mL for samples G20 and G40, respectively, after incubation for 30 min (p < 0.01). Although less active than the control, the enriched bread showed inhibitory activities against the enzymes involved in the digestion of carbohydrates. From a sensory point of view, the addition of goji fresh pulp puree slightly modified the appearance but not the flavour and taste of the bread. Collectively, our results support the potential healthy function of this baked product.

Evaluation of Selected Quality Parameters of "Agristigna" Monovarietal Extra Virgin Olive Oil and Its Apple Vinegar-Based Dressing during Storage.

This study aimed to investigate the quality parameters and the oxidative stability (180 days of storage) of a water-oil emulsion formulated with Calabrian (Italy) monovarietal Agristigna extra virgin olive oil and apple vinegar. The best extra virgin olive oil/apple vinegar ratio was found to be 85/15 (v/v) and lecithin (2% w/v) was the best additive to reach proper stability and viscosity over time. An increase of lightness parameters was evidenced in both products in a storage time-dependent manner. During storage, both oil and dressing showed a free acidity level beyond the accepted limit for extra virgin olive oil, whereas a slight increase of the peroxide value was observed only for Glasoil at the end of the observation time without affecting sensory attributes. A general decrease of phytochemicals was observed for extra virgin olive oil and Glasoil, with different reduction trends and degrees depending on the chemical class. A lower stability of Glasoil during shelf-life was confirmed by the worsening of the rheological features and by the polyunsaturated fatty acids reduction (up to -21.71%) with a corresponding increase of the monounsaturated fatty acids/polyunsaturated fatty acids ratio (about +25.69%).

Effect of Oil Type Used in Neapolitan Pizza TSG Topping on Its Physical, Chemical, and Sensory Properties.

BACKGROUND: According to the regulations of the Neapolitan Pizza TSG, extra virgin olive oil must be exclusively used as topping ingredient, together with tomato for pizza marinara-type production. As, often deliberately, other oils are replaced by pizza makers for economical and organoleptic purposes, the present study was conducted to analyze the quality of pizza depending on the oil typology used. METHODS: Chemical and sensory analyses were performed on olive oils and on pizza topping mix samples after cooking to detect changes due to the applied cooking processing. RESULTS: The results revealed the best quality of a monovarietal olive oil (Ottobratica cv.) for their peculiar phenolic content related to the best oxidation stability after pizza's cooking, expressed as bioactive amounts and lower presence of undesired volatile compounds. CONCLUSIONS: The use of an extra virgin monovarietal olive oil, such as Ottobratica cv., in the topping of pizza is preferable to other oils, also EVOO, because of its higher quality, which is reflected in greater health and pleasant characteristics from a sensorial point of view.

VITOM 3D System in Parotid Gland Surgery: Our Experience.

ABSTRACT: In this report, we present our experience with the VITOM 3D system for parotid gland surgery. A retrospective review of 9 consecutive VITOM 3D-assisted parotidectomies was carried out. All of the cases included had benign pathology. Eight of the tumors were in the superficial lobe whereas one case arose in the deep lobe. Superficial parotidectomy type II, according to the ESGS classification, was performed in 5 cases (55.6%): type I-II in 2 cases (22.2%), type I and III in 1 case respectively (11.1%). The postoperative period was uneventful for all of the patients, and no cases of postoperative temporary or definite facial nerve palsy or other complications were reported. The mean operating time was 145 minutes (range 135-165 minutes). Asthenopia never occurred, and there were no cases in which the first surgeon, the assistants, or the nurses needed to interrupt the 3D vision. VITOM 3D has been demonstrated to be safe and effective for parotid gland surgery. The main advantages of VITOM 3D are improved visualization, ergonomics, versatility, training, and education. The drawbacks are related to asthenopia and the learning curve, even though, in our experience, the impact of these factors is minimal.

Formulation of New Baking (+)-Catechin Based Leavening Agents: Effects on Rheology, Sensory and Antioxidant Features during Muffin Preparation.

The aim of this investigation was to prepare two solid mixtures containing a soluble polymorph of (+)-catechin and mucic (MUC) or tartaric (TAR) acids as new leavening agents. The solid mixtures were based on a polymorph of (+)-catechin, characterized through Powder X-ray Diffraction (PXRD) analysis and assayed in in vitro antioxidant and solubility assays. The dough samples were studied by dynamic rheological tests, while muffins were studied through Headspace Solid-Phase Microextraction (HS-SPME)/ Gas Chromatography-Mass Spectrometry (GC-MS) analysis to identify volatile compounds, in vitro tests to evaluate antioxidant properties, and sensory analyses. TAR powder showed a solubility in water almost one order of magnitude increased with respect to commercial (+)-catechin (40.0 against 4.6 mg mL-1) and increased antioxidant performances. In particular, TAR showed total phenolic content (TPC) and total antioxidant capacity (TAC) values of 0.0298 ± 0.021 and 0.0081 ± 0.0009 meq CT/g, while MUC showed better results in terms of 2,2-diphenyl-1-picrylhydrazyl) acid (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid (ABTS), 0.518 ± 0.015 and 0.112 ± 0.010mg/mL, respectively. MS analysis identified different compounds derived from the lipid oxidation process. Muffins obtained using both powders showed interesting outcomes regarding dough process and appreciable appearance/olfactory/taste/texture profiles. Muffins obtained from TAR-based mixture showed also a total phenolic content of 0.00175 meq CT/g muffin, and almost two times improved TAC and scavenger activity against DPPH radical. The formulated powders could be used as suitable health-promoting ingredients in the food industry.

Persistence and Effect of a Multistrain Starter Culture on Antioxidant and Rheological Properties of Novel Wheat Sourdoughs and Bread.

Food consumers make decisions primarily on the basis of a product's nutritional, functional, and sensorial aspects. In this context, this study evaluated the persistence in sourdough of a multistrain starter culture from laboratory to bakery plant production and the effect of the starter on antioxidant and rheological properties of sourdoughs and derived bread. Lactobacillus sanfranciscensis B450, Leuconostoc citreum B435, and Candida milleri L999 were used as a multispecies starter culture to produce a sourdough subsequently used to modify two traditional sourdoughs to make novel bread with improved health and rheological properties. Both these novel bakery sourdoughs showed the persistence of L. sanfranciscensis B450 and C. milleri L999, and showed a significantly different lactic acid bacteria (LAB) concentration from the traditional sourdoughs. The novel sourdough PF7 M had a higher phenolic content (170% increase) and DPPH (8% increase) than the traditional bakery sourdough PF7 F. The novel sourdough PF9 M exhibited an improvement in textural parameters. Further research would be useful on the bioavailability of bio-active compounds to obtain bread with improved characteristics.

Maxillary resection for cancer, zygomatic implants insertion, and palatal repair as single-stage procedure: report of three cases.

BACKGROUND: Oronasal/antral communication, loss of teeth and/or tooth-supporting bone, and facial contour deformity may occur as a consequence of maxillectomy for cancer. As a result, speaking, chewing, swallowing, and appearance are variably affected. The restoration is focused on rebuilding the oronasal wall, using either flaps (local or free) for primary closure, either prosthetic obturator. Postoperative radiotherapy surely postpones every dental procedure aimed to set fixed devices, often makes it difficult and risky, even unfeasible. Regular prosthesis, tooth-bearing obturator, and endosseous implants (in native and/or transplanted bone) are used in order to complete dental rehabilitation. Zygomatic implantology (ZI) is a valid, usually delayed, multi-staged procedure, either after having primarily closed the oronasal/antral communication or after left it untreated or amended with obturator. The present paper is an early report of a relatively new, one-stage approach for rehabilitation of patients after tumour resection, with palatal repair with loco-regional flaps and zygomatic implant insertion: supposed advantages are concentration of surgical procedures, reduced time of rehabilitation, and lowered patient discomfort. CASES PRESENTATION: We report three patients who underwent alveolo-maxillary resection for cancer and had the resulting oroantral communication directly closed with loco-regional flaps. Simultaneous zygomatic implant insertion was added, in view of granting the optimal dental rehabilitation. CONCLUSIONS: All surgical procedures were successful in terms of oroantral separation and implant survival. One patient had the fixed dental restoration just after 3 months, and the others had to receive postoperative radiotherapy; thus, rehabilitation timing was longer, as expected. We think this approach could improve the outcome in selected patients.

Volatile composition and sensory analysis of Italian gianduja torrone.

BACKGROUND: Gianduja torrone (GT) is a typical Italian product made with almonds, honey and chocolate. In this study, the volatile composition and the descriptive sensory analysis of the product, from five different manufacturing companies and two consecutive seasons (2007 and 2008), were studied. Volatile compounds in torrone samples were extracted using simultaneous distillation-extraction and isolated, quantified and identified using GC-MS. RESULTS: Aromatic hydrocarbons were the predominant chemical compounds in the GT samples, mainly being artificial aromas (vanillin and benzaldehyde) added as ingredients. Although pyrazines from chocolate (tetramethylpyrazine, 2,5-dimethylpyrazine, etc.) were found in lower concentrations than the added flavourings, they played an important role in determining the sensory aroma profile of GT, as scores for chocolate flavour were the highest. Although the almond and honey flavours were similar in products from all companies, the chocolate cover and the quantity of vanilla added determined significant differences in the products. CONCLUSION: The chocolate cover and artificial aromas play the main role in determining the aroma of GT. If manufacturers are interested in providing a more homogeneous product to the consumers, more attention should be paid to the raw materials chosen (black or milk chocolate) and concentrations of the aromas added.