Francesca Melini

The effects of asparaginase treatment and conditions of its use (enzyme dose and dough resting time) on the formation of heat-induced contaminants, namely, acrylamide (ACR) and 5-hydroxymethylfurfural (HMF), were investigated in wholemeal wheat biscuits. In addition, potential impacts on sensory-related quality attributes were assessed through instrumental analysis of colour, texture, and volatile organic compounds (VOCs). Three levels of asparaginase addition (100, 300, and 500 ASNU kg⁻¹ flour) were tested and compared with an untreated control, with and without the application of a 15 min dough resting step. Results confirmed the effectiveness of asparaginase in reducing ACR levels in the final biscuits, showing a dose-dependent response with reductions of up to 68% at 500 ASNU kg⁻¹ flour. A dough resting step tend to further lower ACR content. In contrast, asparaginase treatment did not exert a consistent effect on HMF formation, whereas dough resting tended to decrease it. Moreover, asparaginase addition at the highest dose reduced the level of several Maillard reaction-derived VOCs by approximately 30%. Overall, asparaginase treatment markedly reduced ACR formation while causing changes in some odour-active compounds in biscuits. Further sensory evaluation will be necessary to determine whether these changes are perceptible and may influence consumer acceptance.

Objectives: Within the framework of the European Union’s Submeasure 10.2 for the conservation and sustainable use and development of genetic resources in agriculture, this study aimed to genetically characterize specific apple (Malus domestica Borkh.) varieties from the Abruzzo region (Italy) using SSR (Simple Sequence Repeat) markers. Methods: A total of 67 samples, including 10 reference accessions from a national germplasm collection, were analyzed to assess genetic diversity and varietal traceability. Nine highly polymorphic SSR markers were selected based on a literature review and applied to DNA extracted from leaf tissues. Results: Molecular analyses, including PCR amplification and capillary electrophoresis, revealed seven genetic groups with identical profiles and 15 individuals with unique genetic fingerprints, representing approximately 22% of the dataset. Statistical analyses using R Studio (PAST and LEA) confirmed high genetic diversity (mean PIC = 0.81; mean He = 0.83) and identified two major genetic clusters, with evidence of admixed ancestry in some accessions. Conclusions: These findings highlight discrepancies between declared and actual varietal identities, underscore the value of genetic traceability for biodiversity conservation, and provide a robust framework for the protection and valorization of local apple germplasms.

Apples (Malus domestica Borkh.) are among the most widely consumed fruits worldwide and represent a significant dietary source of phenolic compounds. Efficient extraction is a critical step for the isolation, characterization, and quantification of phenolic compounds. The extraction yield and composition are strongly influenced by multiple parameters, including solvent type and concentration, temperature, extraction time, solid-to-liquid ratio, and the presence and concentration of acidifying agents. This study aimed to optimize an ultrasound-assisted extraction (UAE) procedure using response surface methodology (RSM) to evaluate the effects of extraction temperature, solvent-to-sample ratio (SSR) and citric acid concentration on total phenolic content (TPC) and total flavonoid content (TFC). Statistical analysis showed that SSR and temperature were the most influential factors affecting phenolic recovery, while citric acid concentration exerted a secondary, interaction-driven effect. Optimization using a desirability function identified the operating conditions that maximized phenolic and flavonoid recovery: 55 °C, 10 mL/g SSR and 0.2% citric acid concentration. Model predictions were validated experimentally, confirming the reliability of the approach for TPC and TFC. Chlorogenic acid and flavan-3-ols, including monomers, such as catechin and epicatechin, and polymers such as procyanidins, were identified. Overall, the proposed approach provides a statistically supported framework for phenolic compound analysis in apples.

Apple peels are rich in phenolic acids, flavonoids, and anthocyanins, particularly in red-skinned varieties. However, they are commonly underutilized. Their re-evaluation as a source of natural antioxidants and functional ingredients represents an important opportunity to reduce waste and improve sustainability across the apple processing chain. The aim of this study is to evaluate the effect of solvent type (aqueous methanol vs. ethanol) and citric acid-mediated acidification (0.1 to 1.0 g/mL) on the extraction of total phenolics, flavonoids, and anthocyanins from dried Red Delicious apple peels using ultrasound-assisted extraction (50 °C, 10 min). Results indicate that moderate solvent acidification (0.5 g/mL) optimized the recovery of total phenolics and anthocyanins, whereas high acidity negatively affects flavonoid recovery, indicating compound-specific sensitivity to low pH. Ethanol proved superior for flavonoid and anthocyanin extraction, achieving comparable or higher yields than methanol under acidified conditions. At the individual compound level, HPLC analysis showed that only a subset of the phenolic compounds—especially cyanidin-3-O-glucoside—responded strongly to changes in sample conditions, while others, such as catechin and rutin, remained largely unaffected. These findings provide a practical and sustainable strategy for valorizing apple peel residues, highlighting citric acid as a safe, inexpensive acidifying agent and ethanol as a GRAS solvent suitable for scalable recovery of high-value antioxidants.

This study investigates the effect of incorporating outer bract powder on the bioactive compound content of gluten-free (GF) rusks, in terms of undigestible carbohydrates and phenolic compound content. The production of the artichoke powder as a functional ingredient was optimized by evaluating two key processing variables: drying time and pre-treatment of artichoke bracts with food-grade citric acid. Two distinct composite GF flour blends were used to formulate the GF rusks, and the nutritional quality thereof was systematically assessed. Results demonstrated that pre-treating the artichoke outer bracts with citric acid, followed by drying at 40 °C for 20 h, allowed for the production of a powder characterized by a lighter and reddish appearance, low fat content, and high dietary fiber level. The formulated rusks were rich in dietary fiber, whose intake is generally a deficiency in the diet of coeliac subjects. Furthermore, the enrichment with artichoke powder contributed to the production of a low-fat snack, in contrast with the GF snacks available on the market. The artichoke powder also showed a high content of free phenolic compounds, suggesting an enhanced dietary intake of antioxidants for consumers.

“Pecorino” is a typical semi-hard cheese obtained with raw or heat-treated sheep milk using procedures to valorize the raw material’s chemical and microbiological properties. In the present study, using a high-throughput method of 16S rRNA gene sequencing, we assessed the evolution of the microbiome composition from milk to Pecorino-like cheese in artisanal processes using milk from Comisana and Lacaune sheep breeds. The comparative analysis of the bacterial community composition revealed significant differences in the presence and abundance of specific taxa in the milk microbiomes of the Comisana and Lacaune breeds. Next-Generation Sequencing (NGS) analysis also revealed differences in the curd microbiomes related to dairy farming practices, which have a relevant effect on the final structure of the Pecorino cheese microbiome.

“Pecorino” is a typical semi-hard cheese obtained with raw or heat-treated sheep milk using procedures to valorize the raw material's chemical and microbiological properties. In the present study, using a high throughput method of 16S rRNA gene sequencing, we assessed the evolution of the microbiome composition from milk to Pecorino cheese in artisanal processes using milk from Comisana and Lacaune sheep breeds. The comparative analysis of the bacterial com-munity composition revealed significant differences in the presence and abundance of specific taxa in the milk microbiome of the Comisana and Lacaune breeds. NGS analysis also revealed differences in the curd microbiome related to dairy farming practices, which have a relevant effect on the final structure of the Pecorino-cheese microbiome.

The Maillard reaction (MR) is one of the main reactions that occurs during the thermal processing of food. It contributes positively to the flavor, aroma, and color of food but also produces harmful by-products, including acrylamide and advanced glycation end products (AGEs). Bakery products are major staples consumed daily by people from all walks of life and of all ages; the identification of strategies to hamper acrylamide formation in bread and bread-like products is thus crucial for public health. Several strategies have been proposed to inhibit the MR in food processing, including biochemical approaches such as the use of enzymes; innovative technologies such as ohmic heating, pulsed electric field, high pressure processing, or encapsulation of metal ions; and the chemical modification of reactants, intermediates, or products of MR. Recently, phenolic compounds have been reported to have an inhibitory effect on the formation of harmful by-products resulting from the MR. The aim of this paper is, therefore, to provide a state-of-the-art overview of the use of phenolic compounds in the formulation of bakery products to inhibit the MR. A systematic review of the most up-to-date scientific literature was thus performed. It emerged that the inhibitory action was mainly investigated in bread. Phenolic extracts and powders obtained from plant-based foods have been included in the formulation of bakery products. The effect of pure phenolic standards was also considered.

Flavour is a key driver of consumer preferences and acceptability of foods, and the food industry has made food aroma compounds a crucial area of research. At present, about 80% of food aroma compounds are produced by chemical synthesis; however, alternative production approaches have been explored to meet consumers’ demand for “clean label” food products and “natural” aromas. Bio-production of food aroma compounds from vegetable wastes through fermentation has emerged as a promising alternative. This review showed that fungi and yeasts, and also lactic acid bacteria, can be used to produce aroma compounds through the fermentation of vegetable waste. The produced compounds were mostly responsible for sweet, fruity, and floral notes. Other molecules imparting cheesy/buttery, creamy, green, herbal, grass notes were also obtained through the fermentation of vegetable food waste. Substrates varied from agricultural waste such as rice bran to by-products and waste from the fruit supply chain, in particular pomace, peels, pods. During the study, challenges and limitations for the scale-up of the process emerged. The production of aromas is still strongly strain and waste dependent. Certain aspects thus still require attention to avoid that a joint occurrence of technical challenges may cause the failure of the process.

Legume production and consumption have emerged as meeting sustainability principles. Legumes can help fight climate change, hunger, and obesity. Legumes are also a valuable dietary source of phytochemicals, whose content and composition vary depending on genotype, as well as on growing conditions, geographical origin, storage, and cooking. The health effects of legume consumption are nevertheless related to the bioaccessibility of these molecules, which is deeply affected by the cooking method. The aim of this study was to investigate the content and composition of phenolic compounds and anthocyanins present in black beans grown locally and cooked with three different methods (i.e., regular boiling, pressure-cooking, and microwave-cooking) and determine the in vitro biaccessibility. It emerged that Total Phenolic Content (TPC) and Total Anthocyanin Content (TAC) decreased significantly in all three cooked black beans. TPC loss was lowest (63%) in pressure-cooked beans and highest (77%) in boiled beans. TAC loss ranged between 93 and 98% but was not significantly different among treatments. Caffeic, t-ferulic, and sinapic acids were identified by HPLC. Cyanindin-3-O-glucoside and Peonidin-3-O-glucoside were also detected. The simulation of gastrointestinal digestion showed that phenolic compound bioaccessibility was highest when beans were boiled or pressure-cooked, while anthocyanins were mostly bioaccessible in pressure-cooked black beans.