Antonio Trani | University of Bari Italy (original) (raw)

Papers by Antonio Trani

Advances in Dairy Products

Food Science & Nutrition, 2019

Red wine quality is strongly affected by the phenolic and volatile content and composition, which... more Red wine quality is strongly affected by the phenolic and volatile content and composition, which are responsible for sensory characteristics such as color, texture, taste, and aroma. Phenols and volatiles in red wine depend on the grape composition, winemaking

Journal of Functional Foods, 2017

This study aimed to explore common purslane (Portulaca oleracea L.) as potential raw substrate to... more This study aimed to explore common purslane (Portulaca oleracea L.) as potential raw substrate to develop novel functional preparations through lactic acid fermentation. Different lactic acid bacteria were used as single starter. P. oleracea fermented with Lactobacillus kunkeii B7 and Lactobacillus plantarum POM1 resulted in decreased levels (ca. 30%) of oxalic acid, which is commonly recognized as an anti-nutritional compound. Lactobacillus brevis POM4 enhanced by ca. 400% the concentration of γ-amino butyric acid, a non-protein amino acid with various physiological functions. Fermentation of P. oleracea led to a marked increase of α-linalool, a monoterpene compounds with various pharmacological properties. Bioconversion of oleraceins by L. kunkeii B7 is likely responsible for the increased antioxidant activity. The decrease of polyunsaturated fatty acids potentially underlined the synthesis of various derivatives with potential health or nutritional effects. Hence lactic acid fermentation of P. oleracea is a powerful tool to achieve standardized functional foods.

Food Chemistry, 2017

Lactose intolerance is very common and the percentage of the population involved is increasing, t... more Lactose intolerance is very common and the percentage of the population involved is increasing, this leads to an increasing interest of the dairy industries in the production of lactose free products. Different analytical methods are reported in bibliography to quantify lactose in dairy products, although the official method of analysis is even now based on enzymatic assay. In this paper a short dissertation was made about the enzymatic kits available on the market for quantification of lactose in food. Their performance parameters were also analysed in order to verify their theoretical feasibility to be used on lactose free milk. Two alternative chromatographic methods were optimized and evaluated: high performance chromatography coupled with refractive index detector and liquid chromatography coupled with mass spectrometry. The last one is an innovative method, especially if the use of formate adduct is considered. Finally 17 UHT brands of milk were analysed (8 with lactose content <0.01%, 4 with lactose <0.1% and 5 standard semi-skimmed milk). The results highlighted the inadequacy of enzymatic assay and HPLC-RI methods for the pourpose. The LC-MS/MS was able to quantify lactose and lactulose concentration in each sample with good precision and repeatability.

Innovative Food Science & Emerging Technologies, 2017

The aim of this study was to investigate whether ultrasound treatment used in winemaking on grape... more The aim of this study was to investigate whether ultrasound treatment used in winemaking on grape cultivars with different ripening times improves the extraction of phenolic compounds. The cultivars used were Primitivo (early ripening), Nero di Troia (medium-late) and Aglianico (late), all grown in southern Italy. The trial used four pilot plants consisting of 200-L submerged cap stainless steel horizontal rotary wine fermenters. De-stemmed Primitivo grapes were directly subjected to the ultrasound treatment, whereas de-stemmed Nero di Troia and Aglianico grapes were processed after dilution with previously extracted juice (1:1 w/v). Our results showed that ultrasound improved the extraction of flavonoids (+15%), total polyphenols (+10%) and proanthocyanidins (+100%) in Primitivo, had little effect on Nero di Troia, and actually increased all phenol classes for Aglianico. The main outcome of this research is that the effect of ultrasound treatment seems to be cultivardependent, and that ultrasound could therefore be useful in winemaking with Primitivo and Aglianico. Industrial relevance: The use of ultrasounds in winemaking could increase the extraction of phenols from grapes, improving the sensory quality and health benefits of wine due to the higher content of nutraceuticals. The ultrasound generator and transducer can easily be included in existent traditional winemaking processes as an "add on" technology, without distorting the processing lines. This 2 innovation reduces the environmental impact of winemaking, involving lower energy consumption and reduced processing times, and it improves the quality of wines so that they can be more easily marketed.

The Protein Journal, 2009

An interesting and quite complex protein pattern has been described at ovine milk proteins but th... more An interesting and quite complex protein pattern has been described at ovine milk proteins but the genetic control of the variation observed was assessed only in few cases. The aim of this work was to characterize the ovine alpha ( s2 )-casein (CSN1S2) B variant, first observed in the Italian Gentile di Puglia, a fine-wooled ovine breed, and to investigate its occurrence in two further breeds, the Sarda and Camosciata, which are the most widespread dairy breeds in Italy. The B variant differs from the most common form A with two amino acid exchanges: Asp(75) --&amp;gt; Tyr(75) and Ile(105) --&amp;gt; Val(105). The first substitution, resulting in a loss of a negative charge, is responsible for the higher isoelectric point of the B protein variant, which allows its detection by isoelectric focusing electrophoresis (IEF). The occurrence of CSN1S2*B in Sarda and Comisana was demonstrated. Since the Asp(75) --&amp;gt; Tyr(75) substitution modifies the protein electric charge, milk properties may result affected to some extent.

European Food Research and Technology, 2013

In this study, a starter culture was tentatively made by testing autochthonous Lactobacillus and ... more In this study, a starter culture was tentatively made by testing autochthonous Lactobacillus and Staphylococcus strains, isolated from traditional 'Salsiccia Sarda' sausage. Three sausage-making trials were carried out using an association of Staphylococcus xylosus ? Lactobacillus curvatus (A), Staphylococcus xylosus ? Lactobacillus plantarum (B), and Lactobacillus plantarum alone (C). Microbiological profiles, free amino acids, biogenic amines, and free fatty acids were evaluated after 21 days of ripening. Sausages A and B showed the highest number of lactic acid bacteria that produced a rapid acidification of substrates and reduced the number of spoilage microorganisms. Sausages made with L. plantarum alone or together with S. xylosus had the highest content of free amino acids, whereas the one produced with S. xylosus ? L. curvatus showed the lowest content of total biogenic amines and best acceptance score. No significant differences among samples were found as to the free fatty acids concentration.

Journal of Dairy Science, 2021

A multiparameter study was performed to evaluate the effect of fondaco, a traditional ripening ce... more A multiparameter study was performed to evaluate the effect of fondaco, a traditional ripening cellar without any artificial temperature and relative humidity control, on the chemical, microbiological, and sensory characteristics of Protected Geographical Indication Canestrato di Moliterno cheese. Ripening in such a nonconventional environment was associated with lower counts of lactococci, lactobacilli, and total viable bacteria, and higher presence of enterococci, in comparison with ripening in a controlled maturation room. Moreover, fondaco cheese underwent accelerated maturation, as demonstrated by faster casein degradation, greater accumulation of free AA, and higher formation of volatile organic compounds. Secondary proteolysis, as assessed by liquid chromatography-mass spectrometry of free AA and low molecular weight peptides, did not show any qualitative difference among cheeses, but fondaco samples evidenced an advanced level of peptidolysis. On the other hand, significant qualitative differences were observed in the free fatty acid profiles and in the sensory characteristics. Principal component analysis showed a clear separation of the fondaco and control cheeses, indicating that ripening in the natural room conferred unique sensory features to the product.

Food Hydrocolloids, 2020

This is a PDF file of an article that has undergone enhancements after acceptance, such as the ad... more This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

Natural Product Communications, 2014

Artichoke by-products are rich in phenolic compounds although they represent a waste for the food... more Artichoke by-products are rich in phenolic compounds although they represent a waste for the food industry. This paper examines the application of ultrasound-assisted extraction (UAE) for obtaining organic solvent-free extracts rich in nutraceuticals from artichoke scraps. Application of ultrasounds for 60 minutes on test samples, using water as a solvent, improved recovery of phenolic substances compared with untreated samples. Among the phenols detected by high performance liquid chromatography, 5- O-caffeoylquinic and 1,5-di- O-caffeoylquinic acids were identified. In vivo treatments of tobacco BY-2 cells with ultrasonic extracts consistently enhanced their antioxidant power, making the cells more resistant to heat stress. UAE applied to artichoke by-products, using water as a solvent, appears to be a powerful eco-friendly technique that can provide extracts rich in nutraceuticals and turn waste products into resources. The extracts could be advantageously utilized in the food in...

South African Journal of Enology and Viticulture, 2016

The aim of this study was to characterise the phenol, anthocyanin, volatile and sensory profiles ... more The aim of this study was to characterise the phenol, anthocyanin, volatile and sensory profiles of Primitivo wines. The wines were produced in three wineries located in the Gioia del Colle PDO (Protected Designation of Origin) area (Southern Italy-Apulia Region). The grapes came from three vineyards of different ages and were grown according to different training systems. The winemaking techniques applied also differed in some technological variables. The results obtained showed that all wines had a high alcohol content (15 to 16% v/v) and were rich in total phenols and proanthocyanidins. The anthocyanin profile was characterised by the prevalence of non-acylated forms, of which malvidin-3-O-monoglucoside accounted for 62 to 67% of the total anthocyanin, followed by the coumarate, acetate and caffeate forms. The volatile fraction was constituted mainly alcohols and esters, the latter having concentrations above the odour threshold. From a sensory point of view, all wines were judged positively, and presented high olfactory and gustatory persistence. The main odour attributes found were soft fruits, cherry and cloves.

European Food Research and Technology, 2015

The effect of a multiple strain starter (KSL: Kocuria varians, Staphylococcus xylosus and Lactoba... more The effect of a multiple strain starter (KSL: Kocuria varians, Staphylococcus xylosus and Lactobacillus sakei) on the quality of soppressata molisana was investigated during 50 days of ripening. When compared with control batches (C, traditional production without starter and KS, addition of K. varians and S. xylosus as starter), soppressata produced with KSL showed positive results in terms of proteolysis progression, reduction of biogenic amines (BA) and sensory features. The partial substitution of 50 % NaCl with 50 % KCl further improved the quality of soppressata molisana produced with KSL as starter. In fact, the K+ ions seemed to stimulate the growth of added bacteria, with a resulting additional lowering of the pH and BA formation, and higher proteolysis. Moreover, the addition of KCl did not alter the sensory profile of final products. The analysis of data collected during the fermentation and the drying phases, which followed one other, allowed the individuation of different proteolytic events. Specifically, the proteolysis of the myofibrillar fraction occurred more slowly than that of the sarcoplasmic one. Also, the analysis of fractionated muscle proteins allowed to appreciate that sarcoplasmic proteins were hydrolyzed by both endogenous and microbial enzymes, whereas myofibrillar proteins showed a higher resistance to microbial enzymes, and were primarily hydrolyzed by endogenous ones. In conclusion the combined use of KSL and KCl as partial substitute of NaCl, allowed the production of soppressata molisana having an excellent quality, and features consistent with the guidelines of WHO on the sodium and potassium intake.

Journal of the Science of Food and Agriculture, 2015

Very little information is available on the characteristics of the Lebanese olive germplasm. Ther... more Very little information is available on the characteristics of the Lebanese olive germplasm. Therefore, the aim of this work was to evaluate the fruit and oil characteristics of the main Lebanese olive varieties (Aayrouni, Abou chawkeh, Baladi, Del and Soury) from two successive crop seasons (2010-2011). All of the genotypes had medium-high oil content in the fruit, indicating their suitability for oil production; Aayrouni had particularly high values. The variety Abou chawkeh also had a high pulp/pit ratio, which is a very desirable trait in table olives. For all the varieties the values of free fatty acids, peroxide values, absorbances in ultraviolet, fatty acid composition, sterol content and composition and erythrodiol + uvaol content of the oils were within the requirements of the International Olive Council&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;#39;s Trade Standard for extra virgin olive oil. The only exception was for the values of Δ-7-stigmastenol in 2011 in Soury and, especially, in Baladi, which were higher than 0.5%. In some cases, stearic and arachidic acids fluctuated around the maximum values allowed. The findings of this study provide a first picture of the main characteristics of olives and oils currently produced in Lebanon. © 2015 Society of Chemical Industry.

Journal of Dairy Science, 2010

This study was undertaken to evaluate the effect of lamb rennet paste containing probiotic strain... more This study was undertaken to evaluate the effect of lamb rennet paste containing probiotic strains on proteolysis, lipolysis, and glycolysis of ovine cheese manufactured with starter cultures. Cheeses included control cheese made with rennet paste, cheese made with rennet paste containing Lactobacillus acidophilus culture (LA-5), and cheese made with rennet paste containing a mix of Bifidobacterium lactis (BB-12) and Bifidobacterium longum (BB-46). Cheeses were sampled at 1, 7, 15, and 30 d of ripening. Starter cultures coupled with probiotics strains contained in rennet paste affected the acidification and coagulation phases leading to the lowest pH in curd and cheese containing probiotics during ripening. As consequence, maturing cheese profiles were different among cheese treatments. Cheeses produced using rennet paste containing probiotics displayed higher percentages of α S1-I-casein fraction than traditional cheese up to 15 d of ripening. This result could be an outcome of the greater hydrolysis of α-casein fraction, attributed to higher activity of the residual chymosin. Further evidence for this trend is available in chromatograms of water-soluble nitrogen fractions, which indicated a more complex profile in cheeses made using lamb paste containing probiotics versus traditional cheese. Differences can be observed for the peaks eluted in the highly hydrophobic zone being higher in cheeses containing probiotics. The proteolytic activity of probiotic bacteria led to increased accumulation of free amino acids. Their concentrations in cheese made with rennet paste containing Lb. acidophilus culture and cheese made with rennet paste containing a mix of B. lactis and B. longum were approximately 2.5 and 3.0 times higher, respectively, than in traditional cheese. Principal component analysis showed a more intense lipolysis in terms of both free fatty acids and conjugated linoleic acid content in probiotic cheeses; in particular, the lipolytic pattern of cheeses containing Lb. acidophilus is distinguished from the other cheeses on the basis of highest content of health-promoting molecules. The metabolic activity of the cheese microflora was also monitored by measuring acetic, lactic, and citric acids during cheese ripening. Cheese acceptability was expressed for color, smell, taste, and texture perceived during cheese consumption. Use of probiotics in trial cheeses did not adversely affect preference or acceptability; in fact, panelists scored probiotic cheeses higher in preference over traditional cheese, albeit not significantly.

Scientia Horticulturae, 2014

The popularity of pomegranate (Punica granatum L.) is increasing among growers and consumers due ... more The popularity of pomegranate (Punica granatum L.) is increasing among growers and consumers due to its nutritional value, nutraceutical properties and adaptability to different soils and climate conditions. Pomegranate is characterized by a large variability in terms of domestic, wild and ornamental genotypes, and for seed-hardness, juiciness, rind and aril color, sugar/acid ratio, antioxidant activity, fatty acids, phenols and arils anthocyanins content. Evaluation of pomegranate germplasm has usually been performed using fruit morphological and chemical traits, whereas genetic studies received less attention. The aim of the present work was: (a) to carry on a morphological and biochemical characterization of a set of pomegranate genotypes collected in Puglia region, Southeastern Italy and (b) to investigate genetic diversity by microsatellite markers. A two-year study was carried out for the evaluation of 13 pomegranate genotypes, sweet and sour, of Italian and Israeli origin. Significant differences were observed for many of the parameters investigated, in particular fruit and aril size and maturity index of fruits, titratable acidity, total polyphenol content and antioxidant activity of juices and oil content of seeds. Genetic analysis on the pomegranate collection identified 53 SSR loci able to distinguish the different genotypes and to estimate genetic distances. In the dendrogram, pomegranate genotypes clustered according to both geographical origin and morphological-chemical traits (skin color, size, taste and polyphenolic content), suggesting that SSR markers could be effective to detect the genetic diversity of pomegranate, thus facilitating the exploitation of this fruit species germplasm. In general, morphological, chemical and genetic parameters allowed to clearly distinguish the Italian genotypes from the Israeli ones.

Journal of Dairy Science, 2009

The effect of some quality parameters of the milk (refrigeration time, pH, protein, and fat/prote... more The effect of some quality parameters of the milk (refrigeration time, pH, protein, and fat/protein ratio) on the extent of acidification in the production technology of table Mozzarella without starters was investigated. A screening phase carried out at the laboratory level demonstrated that variations of the milk characteristics require different levels of acidification to keep constant the quality of the cheese. The elaboration of the data collected throughout the successive experimentation on industrial scale allowed us to find a mathematical model to describe the relationships between the pH of the curd at stretching time and the milk characteristics, of which the protein concentration and the refrigeration time play the main roles.

Mitochondrion, 2010

Mitochondrion is a definitive, high profile, peer-reviewed international research journal. The sc... more Mitochondrion is a definitive, high profile, peer-reviewed international research journal. The scope of Mitochondrion is broad, reporting on basic science of mitochondria from all organisms and from basic research to pathology and clinical aspects of mitochondrial diseases. The journal welcomes original contributions from investigators working in diverse sub-disciplines such as evolution, biophysics, biochemistry, molecular and cell biology, genetics, pharmacology, toxicology, forensic science, programmed cell death, aging, cancer and clinical features of mitochondrial diseases. Mitochondrion includes: MitoMatters: Editorial and news of general interest invited by Editorial Office. Profiles and Perspectives: Invited by Editorial Office and written by senior investigators in the field. The Mito Mew: Editorial and news of general interest. Review Articles: Reviews of major importance in mitochondrial biology. These articles will be peerreviewed. Articles may be of any length; however, unusually long articles should be discussed with the editor before submission. Fast Track Articles: Peer-reviewed, short studies that are refereed rapidly and published generally within 10 weeks. These papers should be a concise complete piece of work of special significance and timeliness and should not exceed 4 printed pages (i.e., 10 pages of double-spaced typescript, including tables and figures up to a total number of 4). Original Articles: Peer-reviewed, high-quality, concise research investigations that represent new and significant contributions to science. Letters to the Editor: Comments on papers published in the Journal and on other matters of interest to mitochondria researcher. Book Reviews: invited by the editorial office. Announcements and Calendar: Providing notices of forthcoming meetings, courses, and other events relevant to mitochondria researchers. AUDIENCE. Investigators working in diverse sub-disciplines such as evolution, biophysics, biochemistry, molecular and cell biology, genetics, pharmacology, toxicology, forensic science, programmed cell death, aging, cancer and clinical features of mitochondrial diseases.

Journal of Food Science, 2010

Ciauscolo is a short-ripened fermented sausage manufactured in the Marche region (central Italy) ... more Ciauscolo is a short-ripened fermented sausage manufactured in the Marche region (central Italy) that has recently received a protected geographical indication product classification (PGI). The aim of this study was the exploration of the biochemical traits of this traditional Italian salami, with a special focus on protein and lipid composition. Ciauscolo salami was characterized by pH of 5.1 and 0.91 water activity. A prevalence of lactic acid bacteria in the microbiota was found. The free amino acids and biogenic amines average content was 2657 and 255 mg/kg, respectively. With regards to lipids composition unsaturated fatty acids represented 63% and 72% of total and free fatty acids. Despite these results had wide statistical variability, attributable to differences in the processing parameters and raw matter used, some peculiar traits were found: (1) structural muscular proteins underwent to less proteolysis than sarcoplasmic ones; (2) glycogen phosphorylase, enolase, and aldolase were the most proteolyzed among the sacoplasmic proteins; (3) there was inverse correlation between histamine content and yeasts population, and a direct correlation between the gly-pro content and lactic acid bacteria counts; (4) the content of aspartic acid and methyonine seem to be a possible molecular marker able to distinguish between double and single milling.