HAL (Le Centre pour la Communication Scientifique Directe), 2018
Grape pomace, a remnant of the wine making process, is one of the most important residues of the ... more Grape pomace, a remnant of the wine making process, is one of the most important residues of the wine industry. It consists of different amounts of grape, skin, pulp, seeds, and, if not removed, stems. Some industrial uses currently under investigation for wine pomace waste include use as animal feed, as possible nutritive ingredients for value added products, in the production of citric acid, and the use of anthocyanins from grape skins as colorants . Spirits from fermented grape pomace are very popular in Mediterranean countries. Several countries produce traditional distilled alcoholic beverages from different raw materials. Grappa is a typical Italian spirit of commercial, cultural and historical importance, which is obtained by processing grape pomace or marcs from must or wine at the end of alcoholic fermentation. The high concentrations of bioactive compounds and the variation of their concentrations among different parts of grape pomace show the importance of analyzing in depth this winemaking by-product as a good and economically viable source of natural molecules . Despite the degradation caused by the drastic conditions of the distillation process, many interesting compounds still exist in this spent matrix . Together with a high content in phenols, grape seeds also contain a certain amount of oligosaccharides . One of the most well-demonstrated actions of oligosaccharides is the prebiotic activity. Aims of this study was to evaluate different oligosaccharidic fractions, extracted from PRE and POST distilled grape seed pomace, as potential functional ingredients with prebiotic activity toward well-known probiotic bacteria, allowing to improve the growth during in vitro fermentation. The final conclusion from this study is that despite the degradation caused by the drastic conditions of the distillation process, many interesting, valuable compounds are found in the extract from the waste of this process, which make it a useful matter for a better exploitation than as a heating source. Oligosaccharides still contained (yield of about 1% from degreased grape seeds) may be considered a novel ''functional ingredient'' with potential prebiotic activity towards L. plantarum P17630 and L. acidophilus P18806, allowing to improve the growth during in vitro fermentation.
International Journal of Food Science and Technology, Sep 9, 2020
The global volatile signature of Vespolina wines from different vintages was established using so... more The global volatile signature of Vespolina wines from different vintages was established using solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME/GC-qMS). Wines were also characterised in terms of bioactive compounds (such as individual polyphenols, biogenic amines and their precursors) by high-performance liquid chromatography (RP-HPLC). In addition, some physicochemical parameters, such as the total phenolic content, total tannins and antioxidant capacity, were evaluated. Seventy-one volatile compounds and thirty-three bioactive compounds were identified in Vespolina wines. The application of multivariate analysis to the obtained data revealed that 2-phenylethyl acetate, ethyl nonanoate, 2-hexanol, isoamyl octanoate and ethyl 2-hydroxymethylbutanoate were the primary compounds responsible for Vespolina wines classification, mainly indicative for wines of 2015 and 2013 vintages. Conversely, wines from 2008 and 2009 vintages showed highest values of procyanidin B1, catechin, gallic acid, trans-piceid and trans-resveratrol.
4 -INGREDIENTI ALIMENTARI -XIV (2015) ottobre Il consumo regolare di alimenti integrali a base di... more 4 -INGREDIENTI ALIMENTARI -XIV (2015) ottobre Il consumo regolare di alimenti integrali a base di cereali riduce il rischio di malattie cardiovascolari o di diverse forme di cancro e aiuta a regolare il livello di glucosio nel sangue. Tuttavia l'impiego degli strati più esterni dalla cariosside del frumento possono determinare degli effetti negativi per i prodotti da forno, sia per i rischi sanitari, in quanto possono risultare contaminati da micotossine o metalli pesanti, sia per un peggioramento tecnologico che rende i prodotti meno accettati dai consumatori. Tuttavia, l'applicazione di strategie di lavorazione di decorticatura alla granella con le operazioni di molitura, può risultare un interessante strumento per produrre nuovi ingredienti e miscele di farine con caratteristiche tecnologiche ottimizzate e un elevato profilo nutrizionale e funzionale. Lo scopo di questo studio è stato quello di identificare una frazione decorticata ottenuta con un processo selettivo basato sull'impiego di due decorticatrici abrasive nell'ambito di un impianto industriale. La frazione decorticata ottenuta è ricca in fibre e composti antiossidanti, ma con un ridotto rischio sanitario per la presenza in contaminanti, e pertanto utilizzabile come ingrediente funzionale.
Microbiological and Chemical Characterization of a Typical Italian Cheese: Robiola di Roccaverano
Journal of Agricultural and Food Chemistry, Jul 23, 2008
Robiola di Roccaverano is a traditional Italian goat&... more Robiola di Roccaverano is a traditional Italian goat's milk cheese carrying a Protected Designation of Origin (PDO). The present work studied both cheese microflora and cheese physicochemical characteristics to obtain a more accurate description of this PDO product. Multivariate statistical analysis (PCA) was performed to evaluate the influence of cheesemaking (artisanal and industrial), ripening time, and season of production on cheese characteristics. Multiplex PCR and fatty acid methyl esters (FAMEs) were used to identify the kind of milk employed by Robiola di Roccaverano producers. The results obtained highlight some product differences between the artisanal and industrial products. These differences were most evident in the microbiological data. The use of PCA allowed cheese samples to cluster on the basis of their age (fresh or ripened), the origin of production (artisanal and industrial), and even the season of production. Gross composition, microbiological parameters, and gas chromatographic analyses of FAMEs provided the most important parameters for Robiola di Roccaverano cheese characterization.
The aim was to study how factors such as temperature, alcoholic degree, and amino acids supplemen... more The aim was to study how factors such as temperature, alcoholic degree, and amino acids supplementation are able to influence the content of tyramine, histamine, 2phenylethylamine, tryptamine and their precursor amino acids in winemaking process. Biogenic amines and amino acids were quantified at the beginning, middle and end of alcoholic fermentation, and at the end of malolactic fermentation. In general, samples produced with amino acid supplementation did not show the highest concentrations of biogenic amines, except for histamine, which content increased with the addition of the four amino acids. The synthesis of tyramine was mainly affected by the temperature and alcoholic degree, the formation of phenylethylamine was largely influenced by alcoholic degree, and tryptamine synthesis principally depended on temperature. Interestingly, there was interaction between these three factors for the biogenic amines studied. In conclusion, winemaking conditions should be established depending on the biogenic amine which synthesis is required to be controlled.
A low initial contamination level of the meat surface is the sine qua non to extend the subsequen... more A low initial contamination level of the meat surface is the sine qua non to extend the subsequent shelf life of ground beef for as long as possible. Therefore, the short-and long-term effects of a pregrinding treatment with electrolyzed water (EW) on the microbiological and physicochemical features of Piedmontese steak tartare were here assessed on site, by following two production runs through storage under vacuum packaging conditions at 4°C. The immersion of muscle meat in EW solution at 100 ppm of free active chlorine for 90 s produced an initial surface decontamination with no side effects or compositional modifications, except for an external color change that was subsequently masked by the grinding step. However, the initially measured decontamination was no longer detectable in ground beef, perhaps due to a quick recovery by bacteria during the grinding step from the transient oxidative stress induced by the EW. We observed different RNA-based metataxonomic profiles and metabolomic biomarkers (volatile organic compounds [VOCs], free amino acids [FAA], and biogenic amines [BA]) between production runs. Interestingly, the potentially active microbiota of the meat from each production run, investigated through operational taxonomic unit (OTU)-, oligotyping-, and amplicon sequence variant (ASV)-based bioinformatic pipelines, differed as soon as the early stages of storage, whereas microbial counts and biomarker dynamics were significantly distinguishable only after the expiration date. Higher diversity, richness, and abundance of Streptococcus organisms were identified as the main indicators of the faster spoilage observed in one of the two production runs, while Lactococcus piscium development was the main marker of shelf life end in both production runs. IMPORTANCE Treatment with EW prior to grinding did not result in an effective intervention to prolong the shelf life of Piedmontese steak tartare. Our RNA-based approach clearly highlighted a microbiota that changed markedly between production runs but little during the first shelf life stages. Under these conditions, an early metataxonomic profiling might provide the best prediction of the microbiological fate of each batch of the product.
International Journal of Food Science and Technology, Oct 9, 2013
A method involving headspace solid-phase microextraction (HS-SPME) and comprehensive two-dimensio... more A method involving headspace solid-phase microextraction (HS-SPME) and comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (GC×GC-TOFMS) was developed and optimised to elucidate the volatile composition of the particulate phase fraction of aerosol produced by tobacco heating products (THPs). Three SPME fiber types were studied in terms of extraction capacity and precision measurements. Divinylbenzene polydimethylsiloxane appeared as the most efficient coating for these measurements. A central composite design of experiment was utilised for the optimization of the extraction conditions. Qualitative and semi-quantitative analysis of the headspace above THP aerosol condensate was carried out using optimised extraction conditions. Semiquantitative analyses of detected constituents were performed by assuming that their relative response factors to the closest internal standard ( i tR) were equal to 1. Using deconvoluted mass spectral data (library similarity and reverse match >750) and linear retention indices(match window of ±15 index units), 205 peaks were assigned to individual compounds, 82 of which (including 43 substances previously reported to be present in tobacco) have not been reported previously in tobacco aerosol. The major volatile fraction of the headspace contained ketones, alcohols, aldehydes, alicyclic hydrocarbons alkenes, and alkanes. The method was further applied to compare the volatiles from the particulate phase of aerosol composition of THP with that of reference cigarette smoke and showed that the THP produced a less complex chemical mixture. This new method showed good efficiency and precision for the peak areas and peak numbers from the volatile fraction of aerosol particulate phase for both THP and reference cigarettes.
Functional bread enriched in bioactive compounds with pearled fractions of barley
Bread is a fermented food base of the human nutrition worldwide. Despite the high variability of ... more Bread is a fermented food base of the human nutrition worldwide. Despite the high variability of this food (recipes, ingredients, texture, form, colour and organoleptic profile) bread\u2019s chemical composition is fundamentally linked to the cereal/ingredients used in preparation. The nutritional value of bread is largely linked to carbohydrates content (starch), but many other bioactive can interest the nutritional value of this food. Barley and wheat, depending on the varieties as well as the origin and the agronomical practices, are rich in bioactive compounds like fibre and polyphenols, particularly concentrated in the bran fraction. A strategy to maximise the health benefits of wheat-based products could be to enrich refined flour with fractions of external kernel layers, obtained using grain dry-fraction technologies. Sequential pearling has usefully applied to treat different cereals, like wheat (Sovrani et al., 2012), sorghum (Luthria and Liu, 2013) and barley (Gamel et al., 2012), in order to obtain different fractions rich in bioactive compounds. The principal aim of this work was to evaluate the effect of wheat flour substitution with different percentages of pearled barley fractions on chemical composition and technological properties of bread. Considering the different composition of pearled barley fractions (external fractions are richer in antioxidants and insoluble fibre than internal layers and residual kernels, which, on the contrary, contain most \u3b2 -glucans), two different fractions (cv Mona, an hulless two-row variety) were employed, specifically the most external (corresponding to the 0-5% of kernel weight) and the most internal (residual 75% weight) fractions. Two different series of substituted flours were obtained (substitution percentages: 5, 10, 15, 20 and 25%) and used to prepare bread. All the samples and the corresponding blanks, obtained using not-substituted refined commercial flour, were analysed for the chemical composition (humidity, proteins, ashes, fibre, \u3b2-glucans and total polyphenols), the antioxidant activity, the rheological properties (Mixolab\uae parameters) and the physical bread properties (volume, crust colour, instrumental crunchiness and crumb texture profile analysis parameters). As expected, the use of these novel enriched flours improved the functional properties of the breads, in accord with the original properties of the barley fractions. In the case of \u3b2-glucans content, a greater increase was observed when internal fraction was employed (from 0.13% to 1.13% and from 0.18% to 0.89%, for the blanks and the 25%-substitution with internal and external fraction, respectively). Concluding, the modulation of the pearling technology and the possibility to mix different fractions can lead to the production of new functional flours useful for the production of bread with nutritional added value and specific functional properties
Progressive pearling of barley kernel: a new technological approach for the production of bioactive-rich ingredients dedicated to functional bakery products
\u201cFood design\u201d using functional ingredients is becoming a new frontier in food technolog... more \u201cFood design\u201d using functional ingredients is becoming a new frontier in food technology and nutrition area. Cereals are fundamental crops for human nutrition; beside the carbohydrate nutritional profile, largely represented by starch, these foods are rich in bioactive compounds like prebiotic fiber, alchylresorcinols, lignans and other polyphenols with antioxidant capacity, and beta-glucans. Progressive pearling, leading the removing different percentages of hull and bran parts from the seed, is an interesting approach useful to obtain new ingredients rich in bioactive compounds (Sovrani et al., 2012; Sovrani et al., 2013). Beside the chemical characterization of different fractions obtained from the pearling of three varieties of barley (cv Mona, hulless, two-row; cv Trasimeno, hulled, two-row and cv Ketos, hulled, six-row), the principal aim of this work was i) the identification of the most performing fractions useful as ingredients in bread and sweet baked products. Moreover, ii) the baked products were completely chemically characterized in order to study the influence of these barley fractions under both nutritional and technological profile. Some of the pearled fractions from barley were characterized by a high content of \u3b2-glucans and/or great antioxidant capacity; these fractions should be considered as functional ingredients useful to fortify conventional wheat flours. Among them, the sequential pearled fraction corresponding to 15-25% weight of barley kernel (Trasimeno variety) was selected to prepare enriched flours. This fraction contained 3.29 g/100 g (dry weight, d.w.) of \u3b2-glucans, 24.7 g/100 g d.w. of total fiber, and was characterized by an antioxidant capacity of 114 mmol Trolox eq/Kg d.w. (measured as ABTS radical scavenging activity, QUENCHER method). The substitution of conventional wheat flour with this selected fraction was performed at different percentage levels and the novel fortified flours were used for bread-making. Up to 10%-substitution the bread rheological properties were not affected, even if a significant reduction of final volume of bread was observed, when compared with not-enriched bread. In this case, the final recipe of the bread was significantly improved, reaching 0.52 g/100 g d.w. of \u3b2-glucans (about 3.5 times the content in the refined bread not substituted), a total dietary fibre content of 5.89 g/100 g d.w, and a significantly improved antioxidant capacity (16.2 mmol Trolox eq/Kg d.w.). Beside this application, the residual 75% fraction (weight) obtained from the pearling of Mona variety, a fraction particularly rich in \u3b2-glucans (5.24 \ub1 0.23 g/100 g, dried weight), has been used to improve nutritional profile of a sweet baked product. All these features will be the object of this oral communication, confirming the usefulness of progressive pearling process and refreshing new data about the technological processing of barley derived products and their use in baking process
International Journal of Food Science and Technology, Aug 7, 2019
Wine is a fermented beverage that could be affected by high concentrations of biogenic amines, th... more Wine is a fermented beverage that could be affected by high concentrations of biogenic amines, thus altering organoleptic and health properties. In this work, the capacity of different selected yeast strains regarding to affect the content of tyramine, histamine, 2-phenylethylamine, tryptamine and their precursor amino acids (pAA) during fermentation has been described. Overall, biogenic amines (BAs) and pAA contents appeared significantly related both to the strain and to the nutrient supplementation applied. Among BAs, without and (with) nitrogen source addition, the concentrations covered a range between 0.1-9.5 (0.1-10.3) mg/L for tyramine; 0.1-4.4 (0.1-4.6) mg/L for histamine; 0.4-1.1 (0.4-1.4) mg/L for 2-phenylethylamine; 0.02-0.14 (0.01-0.12) mg/L for tryptamine, respectively. Considering that also wine yeast species are responsible for BAs formation, the evidences from fermentation trials underlined the relevance of a careful choice of ADY strains and nitrogen sources in the management of alcoholic fermentation in wine.
The ionotropic gelation technique was chosen to produce vitamin D3-loaded microparticles starting... more The ionotropic gelation technique was chosen to produce vitamin D3-loaded microparticles starting from oil-in-water (O/W) Pickering emulsion stabilized by flaxseed flour: the hydrophobic phase was a solution of vitamin D3 in a blend of vegetable oils (ω6:ω3, 4:1) composed of extra virgin olive oil (90%) and hemp oil (10%); the hydrophilic phase was a sodium alginate aqueous solution. The most adequate emulsion was selected carrying out a preliminary study on five placebo formulations which differed in the qualitative and quantitative polymeric composition (concentration and type of alginate selected). Vitamin D3-loaded microparticles in the dried state had a particle size of about 1 mm, 6% of residual water content and excellent flowability thanks to their rounded shape and smooth surface. The polymeric structure of microparticles demonstrated to preserve the vegetable oil blend from oxidation and the integrity of vitamin D3, confirming this product as an innovative ingredient for pharmaceutical and food/nutraceutical purposes.
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Papers by Jean Coïsson