Flavio Paoletti - Academia.edu (original) (raw)

Papers by Flavio Paoletti

Lebensmittel-Wissenschaft und-Technologie

The expressible moisture of muscle tissue, the texture and certain sensory characteristics of sea... more The expressible moisture of muscle tissue, the texture and certain sensory characteristics of sea bream(Sparus aurata)have been evaluated. The fillets were from both intensive and extensive farming systems; the former were raised on artificial feed in tanks, the latter were bred and raised on a natural diet in brackish water lagoons. The fillets were taken from approximately 400 g fish

Industrie Alimentari

ABSTRACT

Frontiers in Nutrition, 2015

Organic production and consumption provide a delineated food system that can be explored for its ... more Organic production and consumption provide a delineated food system that can be explored for its potential contribution to sustainable diets. While organic agriculture improves the sustainability performance on the production side, critical reflections are made on how organic consumption patterns, understood as the practice of people consuming significant amounts of organic produce, may also be taken as an example for sustainable food consumption. The consumption patterns of regular organic consumers seem to be close to the sustainable diet concept of FAO. Certain organic-related measures might therefore be useful in the sustainability assessment of diets, e.g., organic production and organic consumption. Since diets play a central role in shaping food systems and food systems shape diets, the role of organic consumption emerges as an essential topic to be addressed. This role may be based on four important organic achievements: organic agriculture and food production has a definition, well-established principles, public standards, and useful metrics. By 2015, data for organic production and consumption are recorded annually from more than 160 countries, and regulations are in force in more than 80 countries or regions. The organic food system puts the land (agri-cultura) back into the diet; it is the land from which the diet in toto is shaped. Therefore, the organic food system provides essential components of a sustainable diet.

Journal of the science of food and agriculture, Jan 17, 2015

The anti-hail nets are widely used to protect apple fruit against hailstorms and hail damage. The... more The anti-hail nets are widely used to protect apple fruit against hailstorms and hail damage. They can have also beneficial effects against pests in apple orchard, in particular codling moth (Cydia pomonella). However, covering the trees with the anti-hail nets can modify the orchard microclimate and reduce the interception of light, thus potentially causing negative consequences on the organoleptic quality of apple fruits. A consistent reduction of the percentage of the apple fruits infested by codling moth was registered due to the use of the anti-hail nets during two consecutive harvest years. Their use did not affect fruit maturity, but reduced the skin color, sugar content, pulp total phenol content, volatile compound composition and sensory characteristics. However, the results were inconsistent over the years apart for: total phenols, formation of two volatile compounds (butyl and hexenyl acetate, the first one being one of the main odorants in most apple cultivars), sensory ...

Journal of Nutritional Ecology and Food Research, 2013

ABSTRACT

Organic Agriculture, 2015

ABSTRACT Quality traits are highly focused upon in the marketing of organic food products. There ... more ABSTRACT Quality traits are highly focused upon in the marketing of organic food products. There is a need to define and measure quality as consumers seem to have preconceived notions about the superior health value and taste of organic compared to non-organic products. A commonly held opinion among many consumer groups is that organic farming guarantees optimum quality, despite the fact that this remains unproven. The aim of this paper is to contribute to a better understanding of the complexity of quality traits in a plant-based food product, using carrots as an example. Selected designated quality aspects are presented to describe the complexity of quality and discuss the challenges of using these aspects in differentiating between organic and conventional products. The paper concludes we have insufficient tools to be able to adequately authenticate organically produced carrots. The same may be the case for most vegetables and fruit products. Suggestions for further studies include the soil and location aspect (terroir), in order to trace a product back to its origin in an organically or conventionally farmed field by finding a unique fingerprint for chemical constituents of samples.

LWT - Food Science and Technology, 1996

Ultra-high isostatic pressure treatment was applied to green peas in order to evaluate the possib... more Ultra-high isostatic pressure treatment was applied to green peas in order to evaluate the possibility of using this process as an alternative to blanching. Different operative conditions (magnitude of pressure from 400 to 900 MPa and treatment times of 5 and 10 min) combination with a mild heat treatment at 60 °C were examined. The effects of these treatments on peroxidase enzyme activity, ascorbic acid content and texture were studied. While treatment times did not affect the parameters measured, increase in pressure resulted in a higher level of peroxidase inactivation and retention of ascorbic acid. Pressurized samples did not show differences in texture, although a significant reduction in firmness was observed with respect to fresh peas. Among the conditions tested, 900 MPa for 5 min gave the best results with respect to fresh peas (residual peroxidase activity adn ascorbic acid content 12 % and 82%, respectively), and also in comparison with results reported in the literature for the blanching process. These results demonstrate that ultra-high pressure is a promising technology for use as an alternative to blanching.

LWT - Food Science and Technology, 1993

ABSTRACT

LWT - Food Science and Technology, 1995

A double back-extrusion test was used to study the differences in the rheological behaviour of WP... more A double back-extrusion test was used to study the differences in the rheological behaviour of WPC stabilized emulsion. Emulsions were prepared with protein concentrations of 25 and 40 g/L in distilled water at pH 7 and volume fractions of dispersed phase of 0.67 and 0.80. After the first thrust, the emulsions were manually mixed and underwent a second thrust immediately, or after 15 and 60 rain, to quantify the degree of reversible thixotropy. From the curves obtained the slope, the mean area under the curve and the force at the change of slope were determined and compared for the first and second thrust. The results indicated that the emulsions showed a different behaviour according to the protein concentration and the volume fractions of dispersed phase. The curves and the parameters measured for the first and second thrust were significantly different, thus providing a measure of thixotropy. Moreover, it was possible to determine that the emulsions with a volume fraction of dispersed phase of 0.80 presented a degree of reversible thixotropy.

Journal of the Science of Food and Agriculture, 2012

BACKGROUND: There is a need to advance the study of the effects of organic and conventional syste... more BACKGROUND: There is a need to advance the study of the effects of organic and conventional systems on product quality. In particular, little is known about the importance of different farming practices concerning nutrient cycling and the use of external inputs within organic farming for the quality characteristics of the products. In this study the quality characteristics of carrot grown under different farming practices (conventional and three organic cropping systems) over a two-year period were analysed with the aim of discriminating between organic and conventional and investigating the effect of different organic farming practices concerning nutrient recycling and use of external nutrient input.

Journal of the Science of Food and Agriculture, 2014

In 2007 EU Regulation (EC) 834/2007 introduced principles and criteria for organic food processin... more In 2007 EU Regulation (EC) 834/2007 introduced principles and criteria for organic food processing. These regulations have been analysed and discussed in several scientific publications and research project reports. Recently, organic food quality was described by principles, aspects and criteria. These principles from organic agriculture were verified and adapted for organic food processing. Different levels for evaluation were suggested. In another document, underlying paradigms and consumer perception of organic food were reviewed against functional food, resulting in identifying integral product identity as the underlying paradigm and a holistic quality view connected to naturalness as consumers' perception of organic food quality. In a European study, the quality concept was applied to the organic food chain, resulting in a problem, namely that clear principles and related criteria were missing to evaluate processing methods. Therefore the goal of this paper is to describe and discuss the topic of organic food processing to make it operational. A conceptual background for organic food processing is given by verifying the underlying paradigms and principles of organic farming and organic food as well as on organic processing. The proposed definition connects organic processing to related systems such as minimal, sustainable and careful, gentle processing, and describes clear principles and related criteria. Based on food examples, such as milk with different heat treatments, the concept and definitions were verified. Organic processing can be defined by clear paradigms and principles and evaluated according criteria from a multidimensional approach. Further work has to be done on developing indicators and parameters for assessment of organic food quality.

Journal of Food Science and Technology, 2013

This e-offprint is for personal use only and shall not be self-archived in electronic repositorie... more This e-offprint is for personal use only and shall not be self-archived in electronic repositories. If you wish to self-archive your article, please use the accepted manuscript version for posting on your own website. You may further deposit the accepted manuscript version in any repository, provided it is only made publicly available 12 months after official publication or later and provided acknowledgement is given to the original source of publication and a link is inserted to the published article on Springer's website. The link must be accompanied by the following text: "The final publication is available at link.springer.com".

Journal of Agricultural and Food Chemistry, 2012

Tomato (Solanum lycopersicum) fruits of three cultivars picked at different ripening stages were ... more Tomato (Solanum lycopersicum) fruits of three cultivars picked at different ripening stages were subjected to conditions in the laboratory simulating both short and long distribution chains as occurring in commercial practice and to recommended storage conditions. At the end of the postharvest experiments, a flavor quality profile of fruits was obtained by chemical determination of volatile compounds, sugars, and organic acids, and physical measurement of texture properties. In two of the three cultivars, the overall profile and many of the individual quality attributes was significantly affected by the distribution chain conditions, the effect being more pronounced in tomatoes marketed at full ripeness than in those marketed at an intermediate ripening stage. In these cultivars, tomatoes harvested at the Breaker stage, subjected to long chain conditions and then allowed to achieve full ripeness at room temperature, did not develop the same overall profile observed on fruits fully ripened on the vine and exposed to a simulated short chain. Fruits subjected to recommended commercial storage conditions, cold stored above the chilling range (10 or 13 °C) and at high relative humidity (95%), developed a different profile when compared to fruit exposed to the simulated long distribution chain (6 °C and 55-80% RH), suggesting that these changes in temperature and relative humidity may remarkably affect flavor formation in tomato fruits. Major drivers of profile differentiation between tomatoes subjected to different postharvest scenarios were the levels of some aroma compounds derived from aminoacids (1-nitro-2-phenylethane, 2-isobutylthiazole, phenylacetaldehyde, 2-phenylethanol, and 2- and 3-methylbutanal) and lipids ((E,E)- and (E,Z)-2,4-decadienal), and, among nonvolatile flavor compounds, of organic acids (citric and malic).

Journal of Agricultural and Food Chemistry, 2009

Organically grown apples cv. Pinova harvested at two different dates were stored at 1.3 degrees C... more Organically grown apples cv. Pinova harvested at two different dates were stored at 1.3 degrees C for up to 4 months in air, up to 7 months in ULO (1.5 kPa of O(2) and 1.3 kPa of CO(2)) and in dynamic controlled atmosphere (DCA) conditions (0.4-0.6 kPa of O(2) and 0.6-0.8 kPa of CO(2)); the DCA storage method involved the use of a chlorophyll fluorescence monitoring system in order to detect low-O(2) stress in apples and to allow for the dynamic adaptation of storage atmosphere to O(2) levels that were lower than in ULO but still tolerated by fruits. A postharvest 1-MCP treatment (for 24 h at 1.3 degrees C) and a hot water treatment (for 180 s at 50 degrees C) were also tested on apples stored afterward in ULO and air, respectively. Volatile compounds isolated from the pulp of fruits were measured after 4 and 7 months, just upon removal from storage and after 11 days at 22 degrees C. Total amount of aroma compounds detected in apples stored in DCA was markedly higher (from 2- to 4-fold) than in fruits exposed to 1-MCP + ULO but, at most sampling times, significantly lower than in ULO fruits. Moderate differences in storage atmosphere composition between ULO and DCA significantly affected both total amount and profile of volatile esters. Analogous effects were observed on the alcohol precursors of the main esters. Exposure to 1-MCP inhibited biosynthesis of straight-chain esters more than that of branched-chain esters. The hot water treatment did not seem to produce marked changes in volatile composition after four months of air storage, except for a sharp accumulation of aldehydes during the shelf-life time. DCA storage technology, besides avoiding any chemical treatment, can preserve apple aroma compounds better than 1-MCP + ULO during long-term storage.

Food Chemistry, 2000

An experimental investigation was carried out on sharpsnout sea bream (Diplodus puntazzo) reared ... more An experimental investigation was carried out on sharpsnout sea bream (Diplodus puntazzo) reared in cage and in tank to evaluate the in¯uence of the dierent culturing conditions on the nutritional quality of the ®sh. Fillets from ®sh of the same genetic origin and size, reared separately in tank and in cage, were analysed for proximate composition, inorganic elements, unsaponi®able lipid fraction compounds, fatty acid pro®les of total, neutral and polar lipids and for textural properties. The proximate composition of dierently-reared ®sh did not dier signi®cantly except for the greater lipid content of the tank-reared specimens. High performance liquid chromatography of unsaponi®able lipids showed signi®cantly higher levels of squalene, cholesterol and all-trans retinol in tank-reared ®sh ®llets. Gas chromatography of total, neutral and polar lipids showed few dierences between the fatty acid pro®les of tank-and cage-reared ®sh. Firmness and amount of expressed liquid were also in¯uenced by the rearing techniques. #

Lebensmittel-Wissenschaft und-Technologie

The expressible moisture of muscle tissue, the texture and certain sensory characteristics of sea... more The expressible moisture of muscle tissue, the texture and certain sensory characteristics of sea bream(Sparus aurata)have been evaluated. The fillets were from both intensive and extensive farming systems; the former were raised on artificial feed in tanks, the latter were bred and raised on a natural diet in brackish water lagoons. The fillets were taken from approximately 400 g fish

Industrie Alimentari

ABSTRACT

Frontiers in Nutrition, 2015

Organic production and consumption provide a delineated food system that can be explored for its ... more Organic production and consumption provide a delineated food system that can be explored for its potential contribution to sustainable diets. While organic agriculture improves the sustainability performance on the production side, critical reflections are made on how organic consumption patterns, understood as the practice of people consuming significant amounts of organic produce, may also be taken as an example for sustainable food consumption. The consumption patterns of regular organic consumers seem to be close to the sustainable diet concept of FAO. Certain organic-related measures might therefore be useful in the sustainability assessment of diets, e.g., organic production and organic consumption. Since diets play a central role in shaping food systems and food systems shape diets, the role of organic consumption emerges as an essential topic to be addressed. This role may be based on four important organic achievements: organic agriculture and food production has a definition, well-established principles, public standards, and useful metrics. By 2015, data for organic production and consumption are recorded annually from more than 160 countries, and regulations are in force in more than 80 countries or regions. The organic food system puts the land (agri-cultura) back into the diet; it is the land from which the diet in toto is shaped. Therefore, the organic food system provides essential components of a sustainable diet.

Journal of the science of food and agriculture, Jan 17, 2015

The anti-hail nets are widely used to protect apple fruit against hailstorms and hail damage. The... more The anti-hail nets are widely used to protect apple fruit against hailstorms and hail damage. They can have also beneficial effects against pests in apple orchard, in particular codling moth (Cydia pomonella). However, covering the trees with the anti-hail nets can modify the orchard microclimate and reduce the interception of light, thus potentially causing negative consequences on the organoleptic quality of apple fruits. A consistent reduction of the percentage of the apple fruits infested by codling moth was registered due to the use of the anti-hail nets during two consecutive harvest years. Their use did not affect fruit maturity, but reduced the skin color, sugar content, pulp total phenol content, volatile compound composition and sensory characteristics. However, the results were inconsistent over the years apart for: total phenols, formation of two volatile compounds (butyl and hexenyl acetate, the first one being one of the main odorants in most apple cultivars), sensory ...

Journal of Nutritional Ecology and Food Research, 2013

ABSTRACT

Organic Agriculture, 2015

ABSTRACT Quality traits are highly focused upon in the marketing of organic food products. There ... more ABSTRACT Quality traits are highly focused upon in the marketing of organic food products. There is a need to define and measure quality as consumers seem to have preconceived notions about the superior health value and taste of organic compared to non-organic products. A commonly held opinion among many consumer groups is that organic farming guarantees optimum quality, despite the fact that this remains unproven. The aim of this paper is to contribute to a better understanding of the complexity of quality traits in a plant-based food product, using carrots as an example. Selected designated quality aspects are presented to describe the complexity of quality and discuss the challenges of using these aspects in differentiating between organic and conventional products. The paper concludes we have insufficient tools to be able to adequately authenticate organically produced carrots. The same may be the case for most vegetables and fruit products. Suggestions for further studies include the soil and location aspect (terroir), in order to trace a product back to its origin in an organically or conventionally farmed field by finding a unique fingerprint for chemical constituents of samples.

LWT - Food Science and Technology, 1996

Ultra-high isostatic pressure treatment was applied to green peas in order to evaluate the possib... more Ultra-high isostatic pressure treatment was applied to green peas in order to evaluate the possibility of using this process as an alternative to blanching. Different operative conditions (magnitude of pressure from 400 to 900 MPa and treatment times of 5 and 10 min) combination with a mild heat treatment at 60 °C were examined. The effects of these treatments on peroxidase enzyme activity, ascorbic acid content and texture were studied. While treatment times did not affect the parameters measured, increase in pressure resulted in a higher level of peroxidase inactivation and retention of ascorbic acid. Pressurized samples did not show differences in texture, although a significant reduction in firmness was observed with respect to fresh peas. Among the conditions tested, 900 MPa for 5 min gave the best results with respect to fresh peas (residual peroxidase activity adn ascorbic acid content 12 % and 82%, respectively), and also in comparison with results reported in the literature for the blanching process. These results demonstrate that ultra-high pressure is a promising technology for use as an alternative to blanching.

LWT - Food Science and Technology, 1993

ABSTRACT

LWT - Food Science and Technology, 1995

A double back-extrusion test was used to study the differences in the rheological behaviour of WP... more A double back-extrusion test was used to study the differences in the rheological behaviour of WPC stabilized emulsion. Emulsions were prepared with protein concentrations of 25 and 40 g/L in distilled water at pH 7 and volume fractions of dispersed phase of 0.67 and 0.80. After the first thrust, the emulsions were manually mixed and underwent a second thrust immediately, or after 15 and 60 rain, to quantify the degree of reversible thixotropy. From the curves obtained the slope, the mean area under the curve and the force at the change of slope were determined and compared for the first and second thrust. The results indicated that the emulsions showed a different behaviour according to the protein concentration and the volume fractions of dispersed phase. The curves and the parameters measured for the first and second thrust were significantly different, thus providing a measure of thixotropy. Moreover, it was possible to determine that the emulsions with a volume fraction of dispersed phase of 0.80 presented a degree of reversible thixotropy.

Journal of the Science of Food and Agriculture, 2012

BACKGROUND: There is a need to advance the study of the effects of organic and conventional syste... more BACKGROUND: There is a need to advance the study of the effects of organic and conventional systems on product quality. In particular, little is known about the importance of different farming practices concerning nutrient cycling and the use of external inputs within organic farming for the quality characteristics of the products. In this study the quality characteristics of carrot grown under different farming practices (conventional and three organic cropping systems) over a two-year period were analysed with the aim of discriminating between organic and conventional and investigating the effect of different organic farming practices concerning nutrient recycling and use of external nutrient input.

Journal of the Science of Food and Agriculture, 2014

In 2007 EU Regulation (EC) 834/2007 introduced principles and criteria for organic food processin... more In 2007 EU Regulation (EC) 834/2007 introduced principles and criteria for organic food processing. These regulations have been analysed and discussed in several scientific publications and research project reports. Recently, organic food quality was described by principles, aspects and criteria. These principles from organic agriculture were verified and adapted for organic food processing. Different levels for evaluation were suggested. In another document, underlying paradigms and consumer perception of organic food were reviewed against functional food, resulting in identifying integral product identity as the underlying paradigm and a holistic quality view connected to naturalness as consumers' perception of organic food quality. In a European study, the quality concept was applied to the organic food chain, resulting in a problem, namely that clear principles and related criteria were missing to evaluate processing methods. Therefore the goal of this paper is to describe and discuss the topic of organic food processing to make it operational. A conceptual background for organic food processing is given by verifying the underlying paradigms and principles of organic farming and organic food as well as on organic processing. The proposed definition connects organic processing to related systems such as minimal, sustainable and careful, gentle processing, and describes clear principles and related criteria. Based on food examples, such as milk with different heat treatments, the concept and definitions were verified. Organic processing can be defined by clear paradigms and principles and evaluated according criteria from a multidimensional approach. Further work has to be done on developing indicators and parameters for assessment of organic food quality.

Journal of Food Science and Technology, 2013

This e-offprint is for personal use only and shall not be self-archived in electronic repositorie... more This e-offprint is for personal use only and shall not be self-archived in electronic repositories. If you wish to self-archive your article, please use the accepted manuscript version for posting on your own website. You may further deposit the accepted manuscript version in any repository, provided it is only made publicly available 12 months after official publication or later and provided acknowledgement is given to the original source of publication and a link is inserted to the published article on Springer's website. The link must be accompanied by the following text: "The final publication is available at link.springer.com".

Journal of Agricultural and Food Chemistry, 2012

Tomato (Solanum lycopersicum) fruits of three cultivars picked at different ripening stages were ... more Tomato (Solanum lycopersicum) fruits of three cultivars picked at different ripening stages were subjected to conditions in the laboratory simulating both short and long distribution chains as occurring in commercial practice and to recommended storage conditions. At the end of the postharvest experiments, a flavor quality profile of fruits was obtained by chemical determination of volatile compounds, sugars, and organic acids, and physical measurement of texture properties. In two of the three cultivars, the overall profile and many of the individual quality attributes was significantly affected by the distribution chain conditions, the effect being more pronounced in tomatoes marketed at full ripeness than in those marketed at an intermediate ripening stage. In these cultivars, tomatoes harvested at the Breaker stage, subjected to long chain conditions and then allowed to achieve full ripeness at room temperature, did not develop the same overall profile observed on fruits fully ripened on the vine and exposed to a simulated short chain. Fruits subjected to recommended commercial storage conditions, cold stored above the chilling range (10 or 13 °C) and at high relative humidity (95%), developed a different profile when compared to fruit exposed to the simulated long distribution chain (6 °C and 55-80% RH), suggesting that these changes in temperature and relative humidity may remarkably affect flavor formation in tomato fruits. Major drivers of profile differentiation between tomatoes subjected to different postharvest scenarios were the levels of some aroma compounds derived from aminoacids (1-nitro-2-phenylethane, 2-isobutylthiazole, phenylacetaldehyde, 2-phenylethanol, and 2- and 3-methylbutanal) and lipids ((E,E)- and (E,Z)-2,4-decadienal), and, among nonvolatile flavor compounds, of organic acids (citric and malic).

Journal of Agricultural and Food Chemistry, 2009

Organically grown apples cv. Pinova harvested at two different dates were stored at 1.3 degrees C... more Organically grown apples cv. Pinova harvested at two different dates were stored at 1.3 degrees C for up to 4 months in air, up to 7 months in ULO (1.5 kPa of O(2) and 1.3 kPa of CO(2)) and in dynamic controlled atmosphere (DCA) conditions (0.4-0.6 kPa of O(2) and 0.6-0.8 kPa of CO(2)); the DCA storage method involved the use of a chlorophyll fluorescence monitoring system in order to detect low-O(2) stress in apples and to allow for the dynamic adaptation of storage atmosphere to O(2) levels that were lower than in ULO but still tolerated by fruits. A postharvest 1-MCP treatment (for 24 h at 1.3 degrees C) and a hot water treatment (for 180 s at 50 degrees C) were also tested on apples stored afterward in ULO and air, respectively. Volatile compounds isolated from the pulp of fruits were measured after 4 and 7 months, just upon removal from storage and after 11 days at 22 degrees C. Total amount of aroma compounds detected in apples stored in DCA was markedly higher (from 2- to 4-fold) than in fruits exposed to 1-MCP + ULO but, at most sampling times, significantly lower than in ULO fruits. Moderate differences in storage atmosphere composition between ULO and DCA significantly affected both total amount and profile of volatile esters. Analogous effects were observed on the alcohol precursors of the main esters. Exposure to 1-MCP inhibited biosynthesis of straight-chain esters more than that of branched-chain esters. The hot water treatment did not seem to produce marked changes in volatile composition after four months of air storage, except for a sharp accumulation of aldehydes during the shelf-life time. DCA storage technology, besides avoiding any chemical treatment, can preserve apple aroma compounds better than 1-MCP + ULO during long-term storage.

Food Chemistry, 2000

An experimental investigation was carried out on sharpsnout sea bream (Diplodus puntazzo) reared ... more An experimental investigation was carried out on sharpsnout sea bream (Diplodus puntazzo) reared in cage and in tank to evaluate the in¯uence of the dierent culturing conditions on the nutritional quality of the ®sh. Fillets from ®sh of the same genetic origin and size, reared separately in tank and in cage, were analysed for proximate composition, inorganic elements, unsaponi®able lipid fraction compounds, fatty acid pro®les of total, neutral and polar lipids and for textural properties. The proximate composition of dierently-reared ®sh did not dier signi®cantly except for the greater lipid content of the tank-reared specimens. High performance liquid chromatography of unsaponi®able lipids showed signi®cantly higher levels of squalene, cholesterol and all-trans retinol in tank-reared ®sh ®llets. Gas chromatography of total, neutral and polar lipids showed few dierences between the fatty acid pro®les of tank-and cage-reared ®sh. Firmness and amount of expressed liquid were also in¯uenced by the rearing techniques. #