The publications of the members of the research group.
2018
Annalisa Dalmoro; Carlo Naddeo; Silvestro Caputo; Gaetano Lamberti; Liberata Guadagno; Matteo D'Amore; Anna Angela Barba
On the relevance of thermophysic characterizations in microwave treatments of legumes Journal Article
In: Food & Function, vol. 9, no. 3, pp. 1816-1828, 2018, ISSN: 2042-650X.
Abstract | Links | BibTeX | Tags: legumes, microwave, Tecnagri, thermophysic
@article{Dalmoro2018,
title = {On the relevance of thermophysic characterizations in microwave treatments of legumes},
author = {Annalisa Dalmoro and Carlo Naddeo and Silvestro Caputo and Gaetano Lamberti and Liberata Guadagno and Matteo D'Amore and Anna Angela Barba},
url = {http://pubs.rsc.org/en/Content/ArticleLanding/2018/FO/C7FO01488K},
doi = {10.1039/C7FO01488K},
issn = {2042-650X},
year = {2018},
date = {2018-03-01},
journal = {Food \& Function},
volume = {9},
number = {3},
pages = {1816-1828},
abstract = {This study is focused on the characterization of thermal behavior and physical properties of most consumed legumes in daily diet such as beans, lentils and chickpeas. Because of a lack of knowledge in literature about the effect of microwave treatments on legumes, characterization protocols have been applied before and after subjecting them to microwave irradiation suitable for pest disinfestation. The effects of two different radiative treatments, one suitable to inactivate the infesting fauna, and one simulating uncontrolled treatments, characterized by very high temperatures, were tested. The impacts of microwave treatments on legumes, in terms of thermal behavior, germination capability, tannin and total polyphenols composition and other physical properties (water uptake capability, texture change, mineral losses), after typical soaking cooking processes, are also performed. Examined legumes thermal properties were found comparable for all samples. Similarly, no significative differences in antinutritional factors, polyphenols and tannins, content among all samples were detected. Under structural point of view, samples exposed to high temperatures have been shown a texture degradation and in turn, losses of mineral nutrient during soaking processes. Moreover, their germinative capability was drastically reduced. These latter results highlighted how is important to correctly perform radiative microwave process in order to both assure an effective and safe disinfestation and avoid nutritional values losses and physical properties worsening.},
keywords = {legumes, microwave, Tecnagri, thermophysic},
pubstate = {published},
tppubtype = {article}
}
This study is focused on the characterization of thermal behavior and physical properties of most consumed legumes in daily diet such as beans, lentils and chickpeas. Because of a lack of knowledge in literature about the effect of microwave treatments on legumes, characterization protocols have been applied before and after subjecting them to microwave irradiation suitable for pest disinfestation. The effects of two different radiative treatments, one suitable to inactivate the infesting fauna, and one simulating uncontrolled treatments, characterized by very high temperatures, were tested. The impacts of microwave treatments on legumes, in terms of thermal behavior, germination capability, tannin and total polyphenols composition and other physical properties (water uptake capability, texture change, mineral losses), after typical soaking cooking processes, are also performed. Examined legumes thermal properties were found comparable for all samples. Similarly, no significative differences in antinutritional factors, polyphenols and tannins, content among all samples were detected. Under structural point of view, samples exposed to high temperatures have been shown a texture degradation and in turn, losses of mineral nutrient during soaking processes. Moreover, their germinative capability was drastically reduced. These latter results highlighted how is important to correctly perform radiative microwave process in order to both assure an effective and safe disinfestation and avoid nutritional values losses and physical properties worsening.
2014
Anna Angela Barba; Matteo D'Amore; Monica Rispoli; Francesco Marra; Gaetano Lamberti
Microwave assisted drying of banana: effects on reducing sugars and polyphenols contents Journal Article
In: Czech Journal of Food Sciences (CJFS), vol. 32, no. 4, pp. 369–375, 2014.
Abstract | Links | BibTeX | Tags: banana, microwave, polyphenolpoly-phenol-oxidase, reducing sugar
@article{Barba2014,
title = {Microwave assisted drying of banana: effects on reducing sugars and polyphenols contents},
author = { Anna Angela Barba and Matteo D'Amore and Monica Rispoli and Francesco Marra and Gaetano Lamberti},
url = {http://www.agriculturejournals.cz/web/cjfs.htm?volume=32\&firstPage=369\&type=publishedArticle},
year = {2014},
date = {2014-01-01},
journal = {Czech Journal of Food Sciences (CJFS)},
volume = {32},
number = {4},
pages = {369--375},
abstract = {The effects of microwave assisted drying on banana fruit was evaluated. Water, reducing sugars, and polyphenol contents, as well as poly-phenol-oxidase activity were evaluated along the radial and axial positions in thick slices of banana, according to a properly defined cutting and assaying protocol. The effects of the microwave-assisted drying process were compared to the convective air-assisted drying resulting faster than the conventional process. In particular, the resulting samples were homogeneous in the water content; the contents of reducing sugars were strongly decreased on drying with microwaves; the poly-phenol-oxidase was inactivated by the high temperature produced by the process and thus the polyphenols content remained practically the same as in the fresh product.},
keywords = {banana, microwave, polyphenolpoly-phenol-oxidase, reducing sugar},
pubstate = {published},
tppubtype = {article}
}
The effects of microwave assisted drying on banana fruit was evaluated. Water, reducing sugars, and polyphenol contents, as well as poly-phenol-oxidase activity were evaluated along the radial and axial positions in thick slices of banana, according to a properly defined cutting and assaying protocol. The effects of the microwave-assisted drying process were compared to the convective air-assisted drying resulting faster than the conventional process. In particular, the resulting samples were homogeneous in the water content; the contents of reducing sugars were strongly decreased on drying with microwaves; the poly-phenol-oxidase was inactivated by the high temperature produced by the process and thus the polyphenols content remained practically the same as in the fresh product.