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.

Synergistic effect of different dietary fibres in pasta on in vitro starch digestion?

Pasta is traditionally manufactured using only durum wheat semolina, but it is possible to incorporate other flours or ingredients into pasta in order to increase its nutritional value to the consumer, compared to conventional pasta. For this reason, pasta was prepared substituting durum wheat semolina with 15% of enriched dietary fibre flours (Glucagel, inulin Raftiline® HPX, inulin Raftiline® GR, psyllium and oat). Moreover, all dietary fibres (excluded Glucagel) were added in combination in order to evaluate their possible antagonistic or synergic effect on predicted glycaemic response. In general, all enriched dietary fibre pasta sample showed a significant decrease (except for pasta containing a combination of 7.5% inulin Raftiline® GR and 7.5% oat bran flour) in reducing sugars released and standardised AUC values compared to control pasta. However, this study showed that the combination of dietary fibres in pasta formulation led to an antagonistic effect on the predicted glycaemic response.

Effect of TiO2 photocatalytic activity in a HDPE-based food packaging on the structural and microbiological stability of a short-ripened cheese.

A high density polyethylene (HDPE)/calcium carbonate (CaCO(3)) film containing TiO(2) was prepared via blown film extrusion process. The photocatalytic properties of this film were evaluated by voltammetric, UV-Vis spectrophotometric and gas chromatographic measurements following the decomposition rate of suitably selected molecular probes, such as 4-hydroxybenzoic acid and methylene blue. The film containing 1% w/w of TiO(2) displayed a profitable and reproducible photoinduced degradation activity towards target organic compounds. The effect of packaging photocatalytic activity on the structural and microbiological stability of a short-ripened cheese was studied. Cheese structure was assessed by dynamic, small deformation rheological tests. A container consisting of a multilayer material, where the layer brought in contact with the food, made from the HDPE+CaCO(3)+TiO(2) composite matrix, was able to provide a greater maintenance of the original cheese structure than a rigid container currently used, mainly due to the inhibition of lactic acid bacteria and coliforms.

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.

Influence of emulsifier type and content on functional properties of polysaccharide lipid-based edible films.

This study investigates the effect of different types of surfactant (glycerol monostearate, Tween 60, and Tween 80) on water vapor permeability (WVP), tensile strength (TS), percentage elongation at breaking (E), and structure of an emulsified edible film composed of cornstarch, methylcellulose, and cocoa butter or soybean oil. Factorial designs at two levels were used to analyze the effect of emulsifier (EM) and lipid content on the functional properties of film. Results showed that the effects of independent variables on WVP, TS, and E depend on surfactant and lipid type. The presence of EM significantly decreased the WVP of cocoa butter films but did not improve the barrier or mechanical properties of soybean oil-based film.