Emanuela Lo Faro

Spirulina ( Limnospira platensis ) is an ingredient of nutritional interest that may affect the quality traits of bakery products. This study aimed to evaluate the effects of low‐level Spirulina enrichment on the color, texture, volatile profile, and sensory properties of bread made with Italian type “1” wheat flour. Bread samples were prepared with 0% (control), 1%, and 2% (w/w) Spirulina and analyzed by instrumental color measurement, texture profile analysis, HS‐SPME‐GC‐EI‐MS, and trained‐panel sensory descriptive analysis. Spirulina‐enriched samples showed darker crust and crumb and clear changes in chromatic coordinates. Texture profile analysis indicated limited changes in the instrumental texture profile; specifically, the sample with 1% w/w Spirulina showed significantly lower hardness than the control, whereas the other measured texture parameters did not differ significantly among samples. Volatile analysis revealed differences in several compounds, including carotenoid‐derived volatiles such as β‐ionone, β‐cyclocitral, dihydroactinidiolide, and safranal in enriched samples. Sensory analysis highlighted stronger bitter and marine‐related notes in Spirulina‐enriched breads. Spirulina enrichment modified the chromatic, volatile, and sensory properties of bread, while producing less considerable changes in the instrumental texture parameters measured. The results indicate that Spirulina may be incorporated at low levels in bread, although sensory attributes such as bitterness and marine notes may represent acceptance barriers and should be further evaluated through dedicated consumer testing.

Acrylamide is a key Maillard-derived contaminant in biscuits, yet mitigation strategies are often expected to compromise quality. We evaluated citric, tartaric, gallic, and L-ascorbic acids as sodium bicarbonate neutralizing agents in biscuits produced from semi-whole wheat flour with high free asparagine, bran components, and stabilized wheat germ oil. Acrylamide was determined by LC-MS/MS and interpreted with color, moisture-related parameters, mechanical behavior, antioxidant capacity, and sensory data. All acid treatments significantly lowered acrylamide relative to the control (−58.5% to −78.8%), with final concentrations well below EU benchmark levels. L-ascorbic and tartaric acids gave the strongest mitigation, whereas gallic acid, applied at reduced level to avoid bitterness, was less effective, showing that antioxidant capacity alone is insufficient. Browning metrics did not reliably predict acrylamide formation. Selected organic acids therefore provide an effective reformulation strategy with limited impact on product quality.

Tenebrio molitor (mealworm) has emerged as a sustainable protein source for baked goods, but its effects on texture, digestibility, safety (acrylamide formation) and sensory quality over time in sweet bakery products remain insufficiently explored. This study aimed to develop a novel, protein-enriched biscuit formulation by partially replacing wheat flour with T. molitor powder (5% (w/w) and 10% (w/w)) and incorporating freeze-dried sour cherry powder to enhance sensory appeal and moisture retention. A multidisciplinary assessment was conducted, including proximate analysis, acrylamide determination, in vitro digestion to evaluate protein bioaccessibility, textural parameters and an accelerated shelf-life study (through sensory analysis). Results demonstrated that T. molitor incorporation significantly increased protein content (28.57 and 51.95% in biscuits with 5 (w/w) and 10% (w/w) T. molitor powder, respectively), as well as Protein/Carbohydrate ratio and the Protein/Fat ratio, while reducing biscuit breaking resistance and, in turn, improving biscuit friability. Acrylamide levels remained below regulatory limits (≤30 μ g/kg), while partial wheat flour substitution with T. molitor powder improved protein digestibility. Notably, biscuits with 10% (w/w) T. molitor showed reduced hardness and maintained good sensory stability during storage. Overall, these results support the technological feasibility and industrial potential of T. molitor as a sustainable protein ingredient in bakery products.

Paper is one of the most promising materials for food packaging and wrapping due to its low environmental impact, but surface treatments are often needed to improve its performance, e.g., the resistance to fats and oils. In this context, this research is focused on the formulation of a new paper bio-coating. Paper was coated with liquids containing poly(hexano-6-lactone) (PCL), glycerol and variable percentages of starch (5–10% w/w PCL dry weight), agar-agar (0–1.5% w/w PCL dry weight), and polyethylene glycol (PEG) (5% or 15% w/w PCL dry weight) to improve coating uniformity and diffusion. A design of experiments approach was implemented to find statistically reliable results in terms of the best coating formulation. Coated paper was characterized through mechanical and physical properties. Results showed that agar content (1.5% w/w PCL dry weight) has a beneficial effect on increasing the resistance to oil. Furthermore, the best coating composition has been calculated, and it is 10% w/w PCL dry weight of starch, 1.5% w/w PCL dry weight of agar, and 15% w/w PCL dry weight of PEG.

Paper is one of the most promising materials for food packaging and wrapping due to its low environmental impact, but surface treatments are often needed to improve some performance, e.g. the resistance to fats and oils. In this context, this research is focused on the formulation of a new paper bio-coating. Paper was coated with liquids containing Poly(hexano-6-lactone) (PCL), Glycerol and variable percentages of starch (5 - 10% w/w PCL dry weight), agar agar (0 - 1.5% w/w PCL dry weight) and PEG (5% or 15% w/w PCL dry weight) to improve coating uniformity and diffusion. A Design of Experiments approach was implemented to find statistically reliable results in terms of best coating formulation. Coated paper was characterized through mechanical and physical properties. Results showed that agar content (1.5% w/w PCL dry weight) has a beneficial effect on increasing the resistance to oil. Furthermore, the best coating composition has been calculated, and it is: 10% w/w PCL dry weight of Starch, 1.5% w/w PCL dry weight of agar and 15% w/w PCL dry weight of PEG.

Acrylamide in biscuits represents a major concern. This research work was aimed at modifying the current formulation of biscuits to reduce the acrylamide content while maintaining the chemical, physical, and sensory characteristics of the original product. A strategy based on the FoodDrinkEurope Acrylamide Toolbox was adopted. The content of the leavening agent ammonium bicarbonate, the baking temperature program, and the time duration of steam released during the baking process were the three factors evaluated through a factorial design of experiment. The partial replacement of ammonium bicarbonate (from 9.0 g to 1.5 g per 500 g of flour) with sodium bicarbonate (from 4.5 g to 12.48 g), lowering of the temperature in the central phase of the baking process (from 170 °C to 150 °C), and the release of steam for 3 min resulted in an 87.2% reduction in acrylamide concentration compared to biscuits of reference. CIELab color indices and a_w were the parameters that showed the most significant correlation with acrylamide concentration in biscuits and could, therefore, become markers to predict the acrylamide content along production lines for an instant evaluation.

Surface hydrophobicity and grease resistance of paper may be achieved by the application of coatings usually derived from fossil-oil resources. However, poor recyclability and environmental concerns on generated waste has increased interest in the study of alternative paper coatings. This work focuses on the study of the performances offered by two different biopolymers, poly(3-hydroxybutyrate-co-3hydroxyvalerate) (PHBV) and polycaprolactone (PCL), also assessing the effect of a plasticizer (PEG) when used as paper coatings. The coated samples were characterized for the structural (by scanning electron microscopy, SEM), diffusive (water vapor and grease barrier properties), and surface properties (affinity for water and oil, by contact angle measurements). Samples of polyethylene-coated and fluorinated paper were used as commercial reference. WVTR of coated samples generally decreased and PHBV and PCL coatings with PEG at 20% showed interesting low wettability, as inferred from the water contact angles. Samples coated with PCL also showed increased grease resistance in comparison with plain paper. This work, within the limits of its lab-scale, offers interesting insights for future research lines toward the development of cellulose-based food contact materials that are fully recyclable and compostable.