Andrea Gianotti

Nowadays, the consumption of “free from” foods by non-specific consumers is increasing, partly due to a misperception of labels that make them seem healthier. These foods are formulated for consumers with allergies or diseases that limit their diet, and it is not known if there are more benefits than risks for healthy consumers. For example, there is no work investigating the interaction between lactose-free milk and the colonic microbiome of healthy individuals. To focus on the potential modulation of gut microbiota of healthy subjects by lactose-free milk, we performed an in vitro simulation of digestion and fermentation, integrating microbiomics and metabolomics approaches to study changes in gut microbiota populations and metabolite production. Results indicated that lactose-free and lactose-containing milk differently modulated colonic microbiota based on several microbiological indicators, including the reduction in Bifidobacteriaceae (approximately more than two times) and Lactobacillales and the reduction in the beneficial production of microbial compounds (approximately six times less acetic acid and two times less butanoic acid). Such features suggest that lactose-free milk increases the risk of dysbiosis in healthy subjects. Our work identifies the drivers of this dysbiosis among hundreds of molecules and microbes of the gut microbiota, assigning specific names and ecological niches for the first time. It employs an in vitro model, which represents a new standard for sustainable research and improves translatability. Our findings support the European Society for Clinical Nutrition and Metabolism (ESPEN) guidelines, which do not recommend the routine consumption of lactose-free diets in the absence of diagnosed intolerance.

Nowadays, consumption of “free from” foods by non-specific consumers is increasing, also due to misperception of labels that seems that the foods are healthier. These foods are formulated for allergic or diseased consumers, and it is not known if there are more benefits than risks for normal ones. For example, there is no work presenting the interplay of lactose-free milk with the colon microbiome of healthy people. To focus on the eventual modulation of intestinal microbiota of normal subjects by lactose-free milk, we performed an in vitro simulation of digestion and fermentation powered by microbiomics and metabolomics approaches to study changes of gut microbiota in bacterial populations and production of metabolites. Results indicated that lactose-free and lactose-containing milk differently modulated colonic microbiota by several microbiological indicators, including the reduction of Bifidobacteriaceae and Lactobacillales and the reduction of beneficial production of microbial compounds. Such features suggest that lactose-free milk increases the risk of dysbiosis in normal subjects. Our work scouted the culprits of this dysbiosis among hundreds of molecules and microbes of the gut microbiota, giving names and niches for the first time. It employs an in vitro model which is the new dictate of sustainable research and improves translatability. Our findings support the European Society for Clinical Nutrition and Metabolism (ESPEN) guidelines that do not suggest regular consumption of lactose-free diets if no intolerance is identified.

Garlic (Allium sativum L.) is extensively recognized for its health-promoting effects and functional attributes, including antibacterial and anti-inflammatory activities. Additionally, the derived product of the industrial maturation process, known as black garlic, is famous for its functional properties. The novelty of the present work is to characterize the functional properties of domestically produced black garlic. In fact, this study examines the domestic maturation of fresh garlic bulbs into black garlic of two Italian varieties, focusing on microbial growth, antimicrobial properties, prebiotic activity, volatile organic compounds, mechanical resistance, brown intensity, pH, and Aw. Results show that domestic processes are microbiologically and chemically safe and generate black garlic products with functional attributes such as prebiotic activity and the presence of health-related bioactive compounds, also developing superior technological performance. These findings enhance the understanding of black garlic culinary practices, leveraging gastronomic preparations for the development of healthier and safer food products.

Cold plasma (CP) is a non-thermal technology, successfully used to decontaminate and extend the shelf-life of various foods. However, CP can cause quality deterioration in sensitive matrices, such as fish products. This research aimed to evaluate the effect of CP treatment obtained using different gas mixtures (80% Ar/20% O₂, or 80% N₂/20% O₂) with a surface dielectric barrier discharge (SDBD) on the decontamination of spoilage microflora, the main quality indices and the sensory acceptability of seabream (Spaurus aurata L.) fillets during refrigerated storage. At the beginning and at the end of the shelf life, lipid and protein oxidation indices and the fatty acid profile were evaluated. Results showed that, despite a low initial microbial decontamination (0.2–0.3 Log CFU/g), an inhibition of the growth of the main spoilage bacteria was observed resulting in an increase of the microbiological shelf life of around 40% for both treatments. Although a slight increase in lipid and protein oxidation was observed (up to around 5 mg MDA/kg and 4 nmol/mg of protein for TBARs and carbonyl content respectively), the sensory acceptability was higher for plasma treated samples, while the fatty acid profile was not affected and only a slight variation in the surface colour was observed (L* value increase by 3 points), confirming that CP could represent an interesting strategy to extend the shelf life of seafood products with minimal impact on quality and nutritional value.

Despite growing interest in ancient wheat varieties, the functional and nutritional properties of einkorn (Triticum monococcum) in cereal-based foods remain not fully elucidated. This study examined the chemical composition and functional properties of wholegrain einkorn pasta through cooking and simulated gastrointestinal digestion, comparing it with conventional Triticum durum wheat pasta. While sharing similar macronutrient profiles, einkorn pasta demonstrated higher retention of key compounds including phenolics, tocopherols, and phytosterols throughout cooking and in vitro digestion. Notable findings include enhanced prebiotic activity specifically targeting bifidobacteria populations and preserved antioxidant capacity despite thermal processing. These results demonstrated einkorn’s potential as a functional food ingredient, suggesting its capacity to deliver enhanced nutritional benefits through its unique matrix properties. Our findings provide mechanistic insights into ancient grain functionality in modern food applications, with implications for developing nutritionally enhanced pasta products.

Carob syrup, a traditional Mediterranean functional beverage obtained from Ceratonia siliqua (L.) pods, has been historically valued for its nutritional properties but is currently underutilized. This study compared the prebiotic potential of three handmade carob syrups produced by Tunisian women with commercial benchmarks from Italy, Greece and Cyprus. The prebiotic activity was evaluated by prebiotic scores, bifidogenic activity and volatilome characterization (SPME GC/MS) together with physicochemical and nutritional parameters. The results showed that Tunisian handmade products exhibited lower growth of pathogenic Escherichia coli compared to commercial samples. The prebiotic activity, tested against probiotic lactobacilli and bifidobacteria mixtures, showed a hierarchy of efficacy: fructo-oligosaccharides (FOSs) > Tunisian handmade products > Greek and Cypriot benchmarks > Italian benchmark. Volatilome analysis revealed about 40 compounds, mainly organic acids and aldehydes, with higher concentrations in handmade products. Positive correlations were found between prebiotic activity and short-chain fatty acids and n-hexadecanoic acid, while furfural showed negative correlations. The Tunisian artisanal products showed a higher prebiotic potential compared to the commercial counterparts, due to their higher content and diversity of organic acids. However, the presence of furfural in Tunisian products needs to be monitored due to potential toxicity concerns.

Carob syrup is a brown, thick syrup produced from carob pulp that can be directly consumed or used as a sweetener, which also finds applications in folk medicinal practices. In this work, the quali–quantitative phenolic profile of five different carob syrups was elucidated before and after in vitro gastro–intestinal digestion. Moreover, the anti-oxidant properties of undigested and digested carob syrups were investigated. A total of 75 phenolic compounds were identified in undigested carob syrups. The most important phenolic compound in all the samples was gallic acid, the concentration of which ranged between 54.28 and 117.73 mg/100 g. Additional compounds belonging to the classes of hydroxybenzoic acids (in particular glycosylated gallic acid derivatives), hydroxycinnamic acids, and flavonoids (especially flavonols) were also identified. During in vitro gastric digestion, gallic acid mono- and di-hexosides were diglycosylated, releasing gallic acid, which was further degraded in ellagic acid through oxidative polymerization in the intestinal phase of the digestion. Ellagic acid was the major compound detected after in vitro gastro–intestinal digestion of carob syrups. With few exceptions, the anti-oxidant properties of carob syrup were preserved even after digestion. Carob syrup can be considered an important source of phenolic compounds with demonstrated positive effects on human health.