Research activities of Dipartimento di Scienze degli Alimenti

University of Teramo - ITALY
Presention given by prof. Paola Pittia Food Technology Research Unit

University of Teramo

5 Faculties • Faculty of Agricoltural Science (Food Science and Oenology) (1998) •Faculty of Veterinary (1986)

•Faculty of Communication Strategies •Faculty of Social Science •Faculty of Law Studies

Dipartimento di Scienze degli Alimenti (2002) Mosciano Sant’Angelo (TE)
Head: prof.ssa Giovanna Suzzi

8 sections 40 permanent positions (assistant professors and professors)+ ca. 20 grants+PhD students

Agricultural Faculty & Dipartimento di Scienze degli Alimenti University of Teramo Mosciano S.Angelo

Breedi ng

F O O D C H A I N

RAW materials, ingredients
FOOD PROCESSING AND PRESERVATION Packaging and storage

Agricultural practices

Food Industry, SME Market (Iper-, Super, Shop… Home kitchen, restaurant, bar, canteen

Storage/distribution / logistics

Preparation

CONSUMPTION

Breedi ng

F O O D C H A I N

RAW materials, ingredients
FOOD PROCESSING AND PRESERVATION Packaging and storage

Agricultural practices

F O O D T E C H N O L O G Y

Storage/distribution / logistics

Preparation

CONSUMPTION

Breedi ng

F O O D C H A I N

RAW materials, ingredients
FOOD PROCESSING AND PRESERVATION Packaging and storage

Agricultural practices

F O O D Q U A L I T Y

Storage/distribution / logistics

Preparation

CONSUMPTION

Breedi ng

F O O D C H A I N

RAW materials, ingredients
FOOD PROCESSING AND PRESERVATION Packaging and storage

Agricultural practices

F O O D S A F E T Y

Storage/distribution / logistics

Preparation

CONSUMPTION

NUTRITIONAL RAW MATERIALS ASPECTS SAFETY

FUNCTIONALITY ENVIRONMENTAL

FOOD QUALITY

PSICOANTHROPOLOGIC HYSTORIC CONVENIENCE MARKETING LEGAL

SENSORIAL

Main areas of Food chain = sections
• Agronomy and crop sciences • Animal Production, Feed and Nutrition • Food Technology • Food microbiology and Safety • Chemical Methodologies and Food Analysis • Veterinary pharmacology and toxicology • Agro-food economics • Energy and environment

Food Technology Research Unit
• Prof. Dino Mastrocola (leader) • • • • • • • • • Paola Pittia (Prof., Senior scientist) Giuseppe Arfelli (Prof., Senior scientist) Giampiero Sacchetti (Dr Ph.D , Senior scientist) Maria Martuscelli (Dr Ph.D , Junior scientist) Dr Andrea Piva (Dr, Junior scientist) Carla Di Mattia (PhD student) Lilia Neri (PhD student) Gloria Dimitri (PhD student) Elisabetta Occhino (Master Degree, Grant)

Toxic compounds distruction

estraction

EDIBILITY’

FOOD TECHNOLOGY
PRESERVATION

Raw matters, ingredients
PROCESSING

Sanitisation

FORMULATION

Inhibition spoilage, alteration

Food product

Food stabiliy

Food Technology
Any process strategy carried out on raw materials (meat, vegetable, …) with different aims

Food Technologies
PRIORITY AIMS

Safety Nutrition Sensorial acceptability

Food Technology Research Unit : reseach subjects
Food Processing: • Optimisation of thermal treatments to improve food quality (blanching, cooking) • Innovative packaging technologies • Meat processing • Wine processing Food Formulation: • Flavour release and perception Food Quality: • Technological functionality of food ingredients • Antioxidant properties of bioactive food compounds • Sensorial properties • Wine

(1) Food Technology Research Unit : food formulation
Food matrices: structural properties and impact on flavour release and perception
European project: COST action 921 Partners: Austria, Belgium, Bulgaria, Czech Republic, Denmark, France, Germany, Ireland, Italy, Lithuania, The Netherlands, Norvegia, Poland, Slovenia, Spain, Sweden, Switzerland, U.K.

Flavour and aroma compounds in foods
They influence: influence – Sensorial olfactive perception (for aromas volatile at ambient temperature) – Sensorial retro-nasal perception during and after mastication (for aromas volatile at 37°C- body temperature)

Food acceptability

Food Technology Resaerch Unit

Which are the factors affecting flavour perception?

Food Technology Resaerch Unit

Factors affecting flavour release and perception:
• Aroma compound properties • Food properties (composition, moisture, water activity, structure) • Specific interactions at molecolar level between aroma compound and food matrix

AROMA

Food Technology Resaerch Unit

Ongoing researches on flavour
• Flavour partition of aroma compound as a function of food process conditions and composition • Development and optimisation of sensors (Electronic Nose) for flavour evaluation of foods • Sensory analysis of foods, differently processed, stored, traditional (olive oil, wine, vegetables), innovative…

Food Technology Resaerch Unit

Case study: effect of aw on liquid-vapour partition of ethanol in bread
2,5 P parz. etanolo (kPa) 2 1,5 1 0,5 2% 0 0 0,2 0,4 aw 0,6 0,8 1

Ethanol-water competition for binding sites in the bread matrix

Solvent effect of free water

(Pittia et al., 2004) Food Technology Resaerch Unit

Case study: effect of ethanol and gluten concentration on ethanol vapour partition in model dough made with rice flower
P-EtOH = 3.670*EtOH**2 + 0.123*Glu**2 + 11.014*EtOH - 1.243*Glu

35 30 25 20 15 10 5 0

(Pittia et al., 2005) Food Technology Resaerch Unit

Case study: PCA of strawberry flavoured custard dessert creams made with full fat-skimmed milk, sucrose-glucose) by electronic nose

Food Technology Resaerch Unit

(2) Food Technology Research Unit : food quality
Antioxidant properties of bioactive food compounds

Food Technology Resaerch Unit

Why antioxidants?
• Oxidation reactions in foods
– Enzymatic origin (fruit, vegetables)

– Chemical reactions (oxigen, light, .. Induced)
• lipid oxidation, rancidity, • pigmen degradation, ….

Inacceptable food

What are antioxidants?
• Molecules that hinder the evolution of oxidation reaction by: – Reaction with oxigen (oxigen scavangers) – Stopping the chemical reaction (chain breakers) – Modification of the environmental conditions (acidification, chelators, ….)

Bioactive molecules
Compounds: -Naturally present in foods or raw materials (ascorbic acid, vitamins, poliphenols, …)

Bioactive molecules?
Compounds:
-Naturally present in foods or raw materials (ascorbic acid, viatmins, poliphenols, …)

-Induced by processing (i.e. heat treatments): Maillard reaction products, …

Functional properties of bioactive compounds: antioxidant properties • As a function of :
– – – – Raw materials Formulation (mixing two- or more ingredients) Processing Storage conditions

Why to study antioxidant properties of foods?

Nutritional importance
Health aspects of foods

Technological interest
Self-life, Stability, Sensorial quality

Ongoing researches on antioxidant properties • Model systems
– Simple solutions containing single or mixtures of bioactive compounds (poliphenols, proteins, …) – Dispersed systems (emulsions)

• Foods
– – – – Meat, fresh and processed (chicken, pork) caffè Vegetables (apples, chestnuts) Wine and derivatives (vino cotto, aceto balsamico).
EFFECT OF PROCESSING

Case study: vino cotto (“cooked wine”)
Traditional, regional wine made from cooked must and aged in wood barrels for at least 1-2 years • Effect of initial composition • Effect of processing • effect of ageing

Vino cotto

Results: antioxidant properties of vino cotto

Effect of processing - Maillard reaction

DPPH and ABTS are two different methods to evaluate AOA

Both melanoidins and Ligtness (L*) are indices of the heat treatment intensity

Results: antioxidant properties of vino cotto

Effect of composition and ageing

Case study: coffee roasting
Green coffee beans undergone to raosting prior to brew extraction to induce chemical, physical and sensorial changes

What about antioxidant and healty properties?

Results: coffee roasting and antioxidant properties

300,00 290,00 280,00 270,00 260,00
CAFFÉ VERDE

AAO (µmoli Trolox eq./mL)

180 °C 190 °C 170°C

250,00 240,00
CAFFÉ NERO

230,00 0 10 20 30 40 50 60 70

Luminosità (L*)

Roasting level

(3) Food Technology Research Unit : food processing
Meat processing Innovation in salting: use of vacuum impregnation in meat processing
Progetto del Ministero delle Attività Produttive-FIT.

Collaboration with Microbiology Research Unit and private meat industry

Objective: to develop a process able to reduce the use of nitrate and nitrite
Quick inhibition of Enterobacteriaceae Control of lactic bacteria and Micrococcaceae

Other Research Units

Animal production, feed and nutrition: main research areas
The evaluation of animal feed and particularly of nutritional and technological methods to upgrade these products; Fatty acids in milk and fresh meat (CLA) Improve animal welfare and health; Modify breeding techniques and feeding systems or feed quality to improve productivity and food quality; Mycotoxins: contamination risk in different feeds and foods and nitrite and nitrate contamination in forages; Pollution decrease in farms.

U.R. Leader: prof. Lamberto Lambertini: llambertini@unite.it

Energy and environment Research Unit: main research activities
- Biomass transformation in an hydrogen rich gas by cathalitic process in flow bed”

Food Engineering Laboratory

U.R. Leader: prof. Sergio Rapagnà: srapagna@unite.it

Agronomy and crop production Research Unit: main research activities

-Crop Production and sustainable agriculture - Soil erosion and land degradation in wineyards and oliv plants of the Mediterranian area”

Soil erosion of a wineyard after an exceptional raining event : 170 mm/ 24h (Sept 2004)

U.R. Leader: prof. Michele Pisante: mpisante@unite.it

Chemical methodologies and Food analysis Research Unit: main research activities
Food analysis: optimisation of methodologies and development of in-line and at-line analysis systems Rapid biosensors for food contaminants (pesticides, toxines, mycotoxins

U.R. Leader: prof. Dario Compagnone: dcompagnone @unite.it

Agro-economy Research Unit: main research activities
Economy and marketing in food and agricoltural field: • innovative technology and novel food • traditional and typical products (wine, chestnuts)

U.R. Leader: prof. Andrea Fantini: afantini@unite.it

Sign up to vote on this title
UsefulNot useful