Pasquale Falcone - Academia.edu (original) (raw)

Papers by Pasquale Falcone

Research paper thumbnail of Strategic Niche Management for Sustainability: A Systematic Literature Review

Sustainability, 2022

With the aim of achieving a sustainable future, a new research area dealing with “sustainability ... more With the aim of achieving a sustainable future, a new research area dealing with “sustainability transitions” has emerged. The focus on socio-technical niches and the related management activities are paramount to understand their aptitude to replace the dominant socio-technical regime. Strategic niche management (SNM) has become a renowned analytical framework for understanding the introduction and diffusion of very new sustainable innovations through societal experiments. With an emphasis on SNM, a systematic literature review (SLR) mainly looking at the environmental dimension of sustainability was carried out adopting the PRISMA statement. The increase in publications over the years, the enlargement of the geographical borders interested, the presence of points of reference in the literature, as well as the adaptability of the theoretical framework to both a generic and specific issue related to sustainability, demonstrate the centrality of SNM for studying the transition toward...

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Research paper thumbnail of Impact of Mild Oven Cooking Treatments on Carotenoids and Tocopherols of Cheddar and Depurple Cauliflower (Brassica oleracea L. var. botrytis)

Antioxidants, 2021

The effect of steam and sous-vide oven procedures on liposoluble antioxidants of colored cauliflo... more The effect of steam and sous-vide oven procedures on liposoluble antioxidants of colored cauliflower (orange and purple) was assessed for the first time and compared with domestic practice (boiling). In raw samples, the total carotenoid content was 10-fold higher in Cheddar than in Depurple (20.9 ± 2.1 vs. 2.3 ± 0.5 mg/kg dry weight), whereas the level of tocopherols was similar (28.5 ± 4.4 vs. 33 ± 5.2 mg/kg dry weight). The Cheddar liposoluble antioxidant matter contained violaxanthin, neoxanthin, α-carotene and δ-tocopherol, not detected in Depurple. All tests increased the bioactive compounds extractability with steam oven and sous-vide displaying similar effects, lower than boiling. In boiled Cheddar cauliflower, the total carotenoids and tocopherols contents increased with cooking time until they were 13-fold and 6-fold more than in raw cauliflower, respectively. Conversely, in the Depurple variety, contents increased by half with respect to the orange variety. However, from a...

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Research paper thumbnail of Modeling Softening Kinetics at Cellular Scale and Phytochemicals Extractability in Cauliflower under Different Cooking Treatments

Foods, 2021

The effects induced by heat on Depurple and Cheddar (Brassica oleracea L. var. botrytis) during b... more The effects induced by heat on Depurple and Cheddar (Brassica oleracea L. var. botrytis) during boiling, steaming, and sous-vide were investigated to elucidate the role of the basic cellular elements in softening and extractability of sterols and tocopherols. With this aim, an elastoplastic mechanical model was conceptualized at a cell scale-size and validated under creep experiments. The total amount of the phytochemicals was used to validate multivariate regression models in forecasting. Boiling was the most effective method to enhance the softening mechanisms causing tissue decompartmentalization through cell wall loosening with respect to those causing cell separation, having no impact on the phytochemical extractability. Sous-vide showed the lowest impact on cell wall integrity, but the highest in terms of cell separation. Steaming showed an intermediate behavior. Tissue of the Depurple cauliflower was the most resistant to the heat, irrespectively to the heating technology. Lo...

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Research paper thumbnail of A Mathematical Modeling of Freezing Process in the Batch Production of Ice Cream

This study deals with the mathematical modeling of crystallization kinetics occurring during batc... more This study deals with the mathematical modeling of crystallization kinetics occurring during batch production of the ice cream. The temperature decrease was recorded in-situ through a computerized wireless system. A robust pattern-recognition algorithm of the experimental cooling curves was developed to determine the initial freezing point. The theoretical freezing point was used to calibrate the whole time-temperature profile. Finally, a modified Gompertz’s function was used to describe the main steps of crystallization kinetics. Derivative analysis of the Gompertz’s function allowed to determine the time-temperature physical markers of dynamic nucleation, ice crystal growth and air whipping. Composition and freezing properties were used as input variables in multivariate analysis to classification purposes of the ice cream mixtures as a function of their ability to produce high-quality ice cream. The numerical analysis of the whole cooling curve was used to build predictive models...

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Research paper thumbnail of Rheological properties of traditional balsamic vinegar: New insights and markers for objective and perceived quality

International Journal of Food Studies, 2017

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Research paper thumbnail of Evaluating In Vitro Antimicrobial Activity of Thymol toward Hygiene-Indicating and Pathogenic Bacteria

Journal of Food Protection, 2007

Results of a study of the kinetics of bacterial inhibition by thymol in order to develop appropri... more Results of a study of the kinetics of bacterial inhibition by thymol in order to develop appropriate applications for the compound in food systems are presented. A modeling-based approach was used to provide a quantitative description of the antimicrobial activity of thymol toward some foodborne pathogens and hygiene-indicating bacteria, which could be postprocessing contaminants of ready-to-eat meat products. The effect of the active compound on the bacterial growth was assessed from growth kinetics curves and dose-response profiles in a wide range of thymol concentrations, i.e., from 50 to 1,000 ppm. Inhibitory data were produced using a macrodilution methodology based on a turbidimetric technique. Microbial response was discussed in terms of Gompertz's parameters as well as in terms of the active concentration of thymol affecting the growth status of microbial suspension (noninhibitory concentration and MIC). Results suggested that thymol can be successfully used as an altern...

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Research paper thumbnail of Sensory analysis of traditional balsamic vinegars: current state and future perspectives

Acetic Acid Bacteria, 2014

Quality evaluation of traditional balsamic vinegar (TBV) is primarily based on sensory analysis. ... more Quality evaluation of traditional balsamic vinegar (TBV) is primarily based on sensory analysis. For every TBV batch, official sensory panels give a final score, which determines its assessment into quality and price categories. Therefore, an effective and objective sensory analysis is a core aspect in TBV production and marketing and it should fulfill at least two conditions: i) the panelists have been properly trained on the TBV features; ii) the panelists have to be free from any psychological and physical conditions which might affect human judgments. Traditionally, a panel of trained members assesses the TBV sensory attributes evaluating visual, olfactory, gustatory and trigeminal features at the same time. The result is that visual appearance significantly affects the subsequent stages of the sensory analysis, and even the olfactory and gustatory sensations will greatly affect each other. The aim of this work was to review the procedures for the sensory analysis of TBV and to ...

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Research paper thumbnail of A Study on the Antimicrobial Activity of Thymol Intended as a Natural Preservative

Journal of Food Protection, 2005

A quantitative investigation on the inhibitory activity of thymol against some microorganisms tha... more A quantitative investigation on the inhibitory activity of thymol against some microorganisms that could represent a potential spoilage risk both in acid and mild thermally treated foods is presented in this work. In order to assess potential biostatic or biocidal activity of thymol, both the growth kinetics and dose-response profiles were obtained and analyzed. A suitable macrodilution methodology based on a turbidimetric technique was adopted to produce inhibitory data used for characterizing microbial susceptibility against thymol at sub-MIC levels. Microbial growth was monitored through absorbance measurements at 420 nm as a function of contact time with the active compound. Moreover, for each tested microorganism, the noninhibitory concentration (NIC) and the MIC were quantified. Results prove that thymol can exert a significant antimicrobial effect on each phase of the growth cycle. The microbial susceptibility and resistance were found to be nonlinearly dose related. It is wo...

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Research paper thumbnail of Effect of Equivalent Thermal Treatments on the Color and the Antioxidant Activity of Tomato Puree

Journal of Food Science, 2002

ABSTRACT: The influence of different heat treatments on color and antioxidant properties of tomat... more ABSTRACT: The influence of different heat treatments on color and antioxidant properties of tomato purees was investigated. The treatments were designed to produce the same total thermal effect against spoilage microorganisms. Although the development of nonenzymatic browning reactions occurred by increasing process temperature, no changes in redness were observed in the heated samples, due to the “masking” effect of lycopene. Also, the heat treatments had equivalent effect on the chain-breaking activity of the aqueous and lycopene tomato fractions. However the redox potential values increased as the heating temperature increased. All data together showed that the thermal resistance constant z values for color and chain-breaking activity were close to 10°C, but lower than 10°C for reducing properties.

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Research paper thumbnail of Color Changes of Tomato Purees During Storage at Freezing Temperatures

Journal of Food Science, 2002

ABSTRACT: The changes in color of unblanched and blanched tomato purees during storage at −7 and ... more ABSTRACT: The changes in color of unblanched and blanched tomato purees during storage at −7 and −18 °C were studied. They showed the typical sigmoidal-shape of radical reactions and were well described by the Logistic equation (R > 0.95; P < 10−3). After an initial induction time, a progressive increase in the bleaching rate was found for both unblanched and blanched frozen tomato purees. The color changes for the unblanched sample were statistically higher than those for the heated one. In the former case, the bleaching of carotenoids was attributed to both chemical and enzyme-catalyzed oxidation reactions. The effect of storage temperatures on color changes was appreciable only in the case of the unblanched tomato samples.

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Research paper thumbnail of The study of acidifying blanching of pickled “Cicorino” leaves using Response Surface Methodology

Journal of Food Engineering, 2004

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Research paper thumbnail of The study of acidifying blanching of pickled “Cicorino” leaves using Response Surface Methodology

Journal of Food Engineering, 2004

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Research paper thumbnail of The study of acidifying blanching of pickled “Cicorino” leaves using Response Surface Methodology

Journal of Food Engineering, 2004

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Research paper thumbnail of Molecular Size and Molecular Size Distribution Affecting Traditional Balsamic Vinegar Aging

Journal of Agricultural and Food Chemistry, 2008

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Research paper thumbnail of Molecular Size and Molecular Size Distribution Affecting Traditional Balsamic Vinegar Aging

Journal of Agricultural and Food Chemistry, 2008

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Research paper thumbnail of Molecular Size and Molecular Size Distribution Affecting Traditional Balsamic Vinegar Aging

Journal of Agricultural and Food Chemistry, 2008

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Research paper thumbnail of The study of acidifying blanching of pickled “Cicorino” leaves using Response Surface Methodology

Journal of Food Engineering, 2004

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Research paper thumbnail of Imaging Techniques for the Study of Food Microstructure: A Review

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Research paper thumbnail of The study of acidifying blanching of pickled “Cicorino” leaves using Response Surface Methodology

Journal of Food Engineering, 2004

Bookmarks Related papers MentionsView impact

Research paper thumbnail of The study of acidifying blanching of pickled “Cicorino” leaves using Response Surface Methodology

Journal of Food Engineering, 2004

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Research paper thumbnail of Strategic Niche Management for Sustainability: A Systematic Literature Review

Sustainability, 2022

With the aim of achieving a sustainable future, a new research area dealing with “sustainability ... more With the aim of achieving a sustainable future, a new research area dealing with “sustainability transitions” has emerged. The focus on socio-technical niches and the related management activities are paramount to understand their aptitude to replace the dominant socio-technical regime. Strategic niche management (SNM) has become a renowned analytical framework for understanding the introduction and diffusion of very new sustainable innovations through societal experiments. With an emphasis on SNM, a systematic literature review (SLR) mainly looking at the environmental dimension of sustainability was carried out adopting the PRISMA statement. The increase in publications over the years, the enlargement of the geographical borders interested, the presence of points of reference in the literature, as well as the adaptability of the theoretical framework to both a generic and specific issue related to sustainability, demonstrate the centrality of SNM for studying the transition toward...

Bookmarks Related papers MentionsView impact

Research paper thumbnail of Impact of Mild Oven Cooking Treatments on Carotenoids and Tocopherols of Cheddar and Depurple Cauliflower (Brassica oleracea L. var. botrytis)

Antioxidants, 2021

The effect of steam and sous-vide oven procedures on liposoluble antioxidants of colored cauliflo... more The effect of steam and sous-vide oven procedures on liposoluble antioxidants of colored cauliflower (orange and purple) was assessed for the first time and compared with domestic practice (boiling). In raw samples, the total carotenoid content was 10-fold higher in Cheddar than in Depurple (20.9 ± 2.1 vs. 2.3 ± 0.5 mg/kg dry weight), whereas the level of tocopherols was similar (28.5 ± 4.4 vs. 33 ± 5.2 mg/kg dry weight). The Cheddar liposoluble antioxidant matter contained violaxanthin, neoxanthin, α-carotene and δ-tocopherol, not detected in Depurple. All tests increased the bioactive compounds extractability with steam oven and sous-vide displaying similar effects, lower than boiling. In boiled Cheddar cauliflower, the total carotenoids and tocopherols contents increased with cooking time until they were 13-fold and 6-fold more than in raw cauliflower, respectively. Conversely, in the Depurple variety, contents increased by half with respect to the orange variety. However, from a...

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Research paper thumbnail of Modeling Softening Kinetics at Cellular Scale and Phytochemicals Extractability in Cauliflower under Different Cooking Treatments

Foods, 2021

The effects induced by heat on Depurple and Cheddar (Brassica oleracea L. var. botrytis) during b... more The effects induced by heat on Depurple and Cheddar (Brassica oleracea L. var. botrytis) during boiling, steaming, and sous-vide were investigated to elucidate the role of the basic cellular elements in softening and extractability of sterols and tocopherols. With this aim, an elastoplastic mechanical model was conceptualized at a cell scale-size and validated under creep experiments. The total amount of the phytochemicals was used to validate multivariate regression models in forecasting. Boiling was the most effective method to enhance the softening mechanisms causing tissue decompartmentalization through cell wall loosening with respect to those causing cell separation, having no impact on the phytochemical extractability. Sous-vide showed the lowest impact on cell wall integrity, but the highest in terms of cell separation. Steaming showed an intermediate behavior. Tissue of the Depurple cauliflower was the most resistant to the heat, irrespectively to the heating technology. Lo...

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Research paper thumbnail of A Mathematical Modeling of Freezing Process in the Batch Production of Ice Cream

This study deals with the mathematical modeling of crystallization kinetics occurring during batc... more This study deals with the mathematical modeling of crystallization kinetics occurring during batch production of the ice cream. The temperature decrease was recorded in-situ through a computerized wireless system. A robust pattern-recognition algorithm of the experimental cooling curves was developed to determine the initial freezing point. The theoretical freezing point was used to calibrate the whole time-temperature profile. Finally, a modified Gompertz’s function was used to describe the main steps of crystallization kinetics. Derivative analysis of the Gompertz’s function allowed to determine the time-temperature physical markers of dynamic nucleation, ice crystal growth and air whipping. Composition and freezing properties were used as input variables in multivariate analysis to classification purposes of the ice cream mixtures as a function of their ability to produce high-quality ice cream. The numerical analysis of the whole cooling curve was used to build predictive models...

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Research paper thumbnail of Rheological properties of traditional balsamic vinegar: New insights and markers for objective and perceived quality

International Journal of Food Studies, 2017

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Research paper thumbnail of Evaluating In Vitro Antimicrobial Activity of Thymol toward Hygiene-Indicating and Pathogenic Bacteria

Journal of Food Protection, 2007

Results of a study of the kinetics of bacterial inhibition by thymol in order to develop appropri... more Results of a study of the kinetics of bacterial inhibition by thymol in order to develop appropriate applications for the compound in food systems are presented. A modeling-based approach was used to provide a quantitative description of the antimicrobial activity of thymol toward some foodborne pathogens and hygiene-indicating bacteria, which could be postprocessing contaminants of ready-to-eat meat products. The effect of the active compound on the bacterial growth was assessed from growth kinetics curves and dose-response profiles in a wide range of thymol concentrations, i.e., from 50 to 1,000 ppm. Inhibitory data were produced using a macrodilution methodology based on a turbidimetric technique. Microbial response was discussed in terms of Gompertz's parameters as well as in terms of the active concentration of thymol affecting the growth status of microbial suspension (noninhibitory concentration and MIC). Results suggested that thymol can be successfully used as an altern...

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Research paper thumbnail of Sensory analysis of traditional balsamic vinegars: current state and future perspectives

Acetic Acid Bacteria, 2014

Quality evaluation of traditional balsamic vinegar (TBV) is primarily based on sensory analysis. ... more Quality evaluation of traditional balsamic vinegar (TBV) is primarily based on sensory analysis. For every TBV batch, official sensory panels give a final score, which determines its assessment into quality and price categories. Therefore, an effective and objective sensory analysis is a core aspect in TBV production and marketing and it should fulfill at least two conditions: i) the panelists have been properly trained on the TBV features; ii) the panelists have to be free from any psychological and physical conditions which might affect human judgments. Traditionally, a panel of trained members assesses the TBV sensory attributes evaluating visual, olfactory, gustatory and trigeminal features at the same time. The result is that visual appearance significantly affects the subsequent stages of the sensory analysis, and even the olfactory and gustatory sensations will greatly affect each other. The aim of this work was to review the procedures for the sensory analysis of TBV and to ...

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Research paper thumbnail of A Study on the Antimicrobial Activity of Thymol Intended as a Natural Preservative

Journal of Food Protection, 2005

A quantitative investigation on the inhibitory activity of thymol against some microorganisms tha... more A quantitative investigation on the inhibitory activity of thymol against some microorganisms that could represent a potential spoilage risk both in acid and mild thermally treated foods is presented in this work. In order to assess potential biostatic or biocidal activity of thymol, both the growth kinetics and dose-response profiles were obtained and analyzed. A suitable macrodilution methodology based on a turbidimetric technique was adopted to produce inhibitory data used for characterizing microbial susceptibility against thymol at sub-MIC levels. Microbial growth was monitored through absorbance measurements at 420 nm as a function of contact time with the active compound. Moreover, for each tested microorganism, the noninhibitory concentration (NIC) and the MIC were quantified. Results prove that thymol can exert a significant antimicrobial effect on each phase of the growth cycle. The microbial susceptibility and resistance were found to be nonlinearly dose related. It is wo...

Bookmarks Related papers MentionsView impact

Research paper thumbnail of Effect of Equivalent Thermal Treatments on the Color and the Antioxidant Activity of Tomato Puree

Journal of Food Science, 2002

ABSTRACT: The influence of different heat treatments on color and antioxidant properties of tomat... more ABSTRACT: The influence of different heat treatments on color and antioxidant properties of tomato purees was investigated. The treatments were designed to produce the same total thermal effect against spoilage microorganisms. Although the development of nonenzymatic browning reactions occurred by increasing process temperature, no changes in redness were observed in the heated samples, due to the “masking” effect of lycopene. Also, the heat treatments had equivalent effect on the chain-breaking activity of the aqueous and lycopene tomato fractions. However the redox potential values increased as the heating temperature increased. All data together showed that the thermal resistance constant z values for color and chain-breaking activity were close to 10°C, but lower than 10°C for reducing properties.

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Research paper thumbnail of Color Changes of Tomato Purees During Storage at Freezing Temperatures

Journal of Food Science, 2002

ABSTRACT: The changes in color of unblanched and blanched tomato purees during storage at −7 and ... more ABSTRACT: The changes in color of unblanched and blanched tomato purees during storage at −7 and −18 °C were studied. They showed the typical sigmoidal-shape of radical reactions and were well described by the Logistic equation (R > 0.95; P < 10−3). After an initial induction time, a progressive increase in the bleaching rate was found for both unblanched and blanched frozen tomato purees. The color changes for the unblanched sample were statistically higher than those for the heated one. In the former case, the bleaching of carotenoids was attributed to both chemical and enzyme-catalyzed oxidation reactions. The effect of storage temperatures on color changes was appreciable only in the case of the unblanched tomato samples.

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Research paper thumbnail of The study of acidifying blanching of pickled “Cicorino” leaves using Response Surface Methodology

Journal of Food Engineering, 2004

Bookmarks Related papers MentionsView impact

Research paper thumbnail of The study of acidifying blanching of pickled “Cicorino” leaves using Response Surface Methodology

Journal of Food Engineering, 2004

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Research paper thumbnail of The study of acidifying blanching of pickled “Cicorino” leaves using Response Surface Methodology

Journal of Food Engineering, 2004

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Research paper thumbnail of Molecular Size and Molecular Size Distribution Affecting Traditional Balsamic Vinegar Aging

Journal of Agricultural and Food Chemistry, 2008

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Research paper thumbnail of Molecular Size and Molecular Size Distribution Affecting Traditional Balsamic Vinegar Aging

Journal of Agricultural and Food Chemistry, 2008

Bookmarks Related papers MentionsView impact

Research paper thumbnail of Molecular Size and Molecular Size Distribution Affecting Traditional Balsamic Vinegar Aging

Journal of Agricultural and Food Chemistry, 2008

Bookmarks Related papers MentionsView impact

Research paper thumbnail of The study of acidifying blanching of pickled “Cicorino” leaves using Response Surface Methodology

Journal of Food Engineering, 2004

Bookmarks Related papers MentionsView impact

Research paper thumbnail of Imaging Techniques for the Study of Food Microstructure: A Review

Bookmarks Related papers MentionsView impact

Research paper thumbnail of The study of acidifying blanching of pickled “Cicorino” leaves using Response Surface Methodology

Journal of Food Engineering, 2004

Bookmarks Related papers MentionsView impact

Research paper thumbnail of The study of acidifying blanching of pickled “Cicorino” leaves using Response Surface Methodology

Journal of Food Engineering, 2004

Bookmarks Related papers MentionsView impact