Journey to the morpho-textural traits, microbiota, and volatilome of Ciauscolo PGI salami

Osimani, Andrea; Belleggia, Luca; Botta, Cristian; Ferrocino, Ilario; Milanović, Vesna; Cardinali, Federica; Haouet, M. Naceur; Garofalo, Cristiana; Mozzon, Massimo; Foligni, Roberta; Aquilanti, Lucia

doi:10.1016/j.fbio.2023.102582

Cited by 9 publications

(2 citation statements)

References 83 publications

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“…Color parameters were determined only for the bread samples produced with fresh olive pomace, which were used as a reference for future product development. In more detail, the color of the crust and crumb was determined according to the CIE L*a*b* system (L*, brightness; a*, redness/greenness; b*, blueness/yellowness) [26]. Bread slices were analyzed by cutting them longitudinally (10 mm thickness) and reproducing their cross sections using a scanner (ENVY 6200 Series, HP, Palo Alto, CA, USA) [27].…”

Section: Determination Of Bread Specific Volume Hardness and Colormentioning

confidence: 99%

Exploitation of Black Olive (Olea europaea L. cv. Piantone di Mogliano) Pomace for the Production of High-Value Bread

Cardinali,

Belleggia,

Reale

et al. 2024

Foods

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In this study, the morpho-textural features, total phenolic content (TPC), and antioxidant capacity (AOC) of bread fortified with olive (Olea europaea L.) pomace were evaluated. Fresh olive pomace was subjected to microbiological and chemical (TPC, AOC, and fiber) analyses; then, the same olive pomace was analyzed during 1 to 6 months of storage at 4 °C or −20 °C. All olive pomace samples were used in 10%, 15%, or 20% amounts to produce type 0 soft wheat (Triticum aestivum) and whole wheat bread samples. The volatile organic compounds (VOCs) in the bread samples were also analyzed to assess the effect of the addition of the olive pomace on the flavor profile of the baked products. The TPC and AOC evaluation of olive pomace showed no differences among the analyzed samples (fresh, refrigerated, or frozen). Regarding the bread containing olive pomace, the specific volume was not affected by the amount or the storage methods of the added pomace. Bread samples produced with soft wheat flour showed the lowest hardness values relative to those produced with whole wheat flour, irrespective of the amount or storage method of the olive pomace. Regarding color, the crust and crumb of the bread samples containing 20% olive pomace were significantly darker. The bread samples containing 20% olive pomace had the highest TPC. The bread samples with fresh olive pomace were characterized by terpenoids, ketones, and aldehydes, whereas the bread samples containing refrigerated olive pomace were characterized by alcohols (mainly ethanol), acids, esters, and acetate. Finally, the bread samples with frozen olive pomace showed a volatile profile similar to that of bread produced with fresh olive pomace. Olive pomace was shown to be a suitable ingredient for producing bread with high nutritional value.

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Section: Determination Of Bread Specific Volume Hardness and Colormentioning

confidence: 99%

Exploitation of Black Olive (Olea europaea L. cv. Piantone di Mogliano) Pomace for the Production of High-Value Bread

Cardinali,

Belleggia,

Reale

et al. 2024

Foods

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“…The detection of histamine-producing lactic acid bacteria represents a preventive strategy to avoid their use as starter or adjunct cultures, thus protecting the health of consumers [88,89]. Of note, histamine-producing L. lactis strains have already been detected by Roig-Sagués et al [90] in traditional Spanish cheese.…”

Section: Presence Of Hdca Gene and Assessment Of Antimicrobial Activitymentioning

confidence: 99%

Technological and Enzymatic Characterization of Autochthonous Lactic Acid Bacteria Isolated from Viili Natural Starters

Rampanti,

Cantarini,

Cardinali

et al. 2024

Foods

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Viili, a Finnish ropy fermented milk, is traditionally manufactured through spontaneous fermentation, by mesophilic lactic acid bacteria and yeast-like fungi, or back-slopping. This study evaluated four natural viili starters as sources of lactic acid bacteria for dairy production. Back-slopping activation of the studied viili samples was monitored through pH and titratable acidity measurements and enumeration of mesophilic lactic acid bacteria. Sixty lactic acid bacteria isolates were collected, molecularly identified, and assayed for acidification performance, enzymatic activities, production of exopolysaccharides (EPSs), presence of the histidine decarboxylase (hdcA) gene of Gram-positive bacteria, and production of bacteriocins. A neat predominance of Lactococcus lactis emerged among the isolates, followed by Enterococcus faecalis, Enterococcus faecium, Enterococcus durans, Enterococcus lactis, and Lactococcus cremoris. Most isolates exhibited proteolytic activity, whereas only a few enterococci showed lipase activity. Five isolates identified as L. cremoris, L. lactis, and E. faecalis showed a good acidification performance. Most of the isolates tested positive for leucine arylamidase, whereas only one E. durans and two L. lactis isolates were positive for valine arylamidase. A few isolates also showed a positive reaction for beta-galactosidase and alpha- and beta-glucosidase. None of the isolates produced EPSs or bacteriocins. The hdcA gene was detected in five isolates identified as L. lactis and E. faecium. A few L. cremoris and L. lactis isolates for potential use as starter or adjunct cultures for dairy processing were finally identified.

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Insight into the role of lactic acid bacteria in the development of a novel fermented pistachio (Pistacia vera L.) beverage

et al. 2023

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Journey to the morpho-textural traits, microbiota, and volatilome of Ciauscolo PGI salami

Cited by 9 publications

References 83 publications

Exploitation of Black Olive (Olea europaea L. cv. Piantone di Mogliano) Pomace for the Production of High-Value Bread

Exploitation of Black Olive (Olea europaea L. cv. Piantone di Mogliano) Pomace for the Production of High-Value Bread

Technological and Enzymatic Characterization of Autochthonous Lactic Acid Bacteria Isolated from Viili Natural Starters

Insight into the role of lactic acid bacteria in the development of a novel fermented pistachio (Pistacia vera L.) beverage

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