Papers by Isabella Taglieri
In recent years, consumers health- and wellness-consciousness has led to a growing demand for hig... more In recent years, consumers health- and wellness-consciousness has led to a growing demand for high value functional products. Bread is eaten worldwide, therefore its enrichment through the incorporation of a great variety of value-added compounds as extra ingredients is a growing practice to improve the nutritional status of the population. Any modifications of the bread making process or recipe leads to changes in the quality of the final product and the challenge in fortified cereal food actually lies in the ability to combine nutritional benefits with good sensory quality. Moreover, while different research papers dealing with bread fortification were recently published, few researchers have posed their attention on the effects induced on fortified bread by the use of different leavening agents (sourdough vs baker’s yeast). In this context, this PhD research project aimed at developing new bakery products by the fortification of bread with different natural sources, especially ta...
Foods
Meat and meat products are susceptible to various types of natural processes such as oxidative de... more Meat and meat products are susceptible to various types of natural processes such as oxidative degradation due to their high content of protein and essential amino acids. However, finding solutions to maintain the nutritional and sensory quality of meat and meat products is unavoidable. Hence, there is a pressing need to investigate alternatives to synthetic preservatives, focusing on active biomolecules of natural provenance. Polysaccharides are natural polymers of various sources that exhibit antibacterial and antioxidant properties via a variety of mechanisms, owing to their diversity and structural variation. For this reason, these biomolecules are widely studied in order to improve texture, inhibit the growth of pathogens, and improve the oxidative stability and sensory characteristics of meat products. However, the literature has not addressed their biological activity in meat and meat products. This review summarizes the various sources of polysaccharides, their antioxidant a...
Foods, May 19, 2022
This article is an open access article distributed under the terms and conditions of the Creative... more This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY
Foods, Mar 22, 2023
This article is an open access article distributed under the terms and conditions of the Creative... more This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY
Journal of Supercritical Fluids, 2016
Journal of Food Processing and Technology, 2014
European Journal of Horticultural Science, Feb 18, 2022
In recent years, a wide variety of minimally processed (MP) fruits and vegetables has been worked... more In recent years, a wide variety of minimally processed (MP) fruits and vegetables has been worked up together with the development of synthetic additive-free or natural additive-based preservation techniques. As apple is one of the worldwide most widethreefold: (i) to verify the effectiveness of an innovative multi-step green process to recover high-added-value antioxidant extracts from organic apple peels. Two different extraction solvents, water or eth-(iii) to evaluate the ability of the extracts to maintain the physicochemical attributes of fresh cut apple and assess their potentiality as alternative preservative media in comparison with traditional ones, butylated hydroxytoluene (BHT) and citric acid (CA). The fresh cut apple quality parameters (i.e., browning and texture) similarly to BHT and CA, when compared to untreated fresh cut fruits. Moreover, the apple peel extracts showed an interesting antimicrobial effect to reduce the growth of most relevant pathogenic and deteriorating both positive and negative gram bacteria.
Foods, Jul 16, 2023
This article is an open access article distributed under the terms and conditions of the Creative... more This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY
Acta horticulturae, Jun 1, 2023
Postharvest Biology and Technology
Foods
The shelf-life of bread is influenced by flour components, such as starch, composed of amylose an... more The shelf-life of bread is influenced by flour components, such as starch, composed of amylose and amylopectin. The aim was to test the effect of different balances of N (45, 90, 135 kg/ha) and P (48, 96 kg/ha) fertilizers on the flour characteristics and consequently the shelf-life of PDO Tuscan bread, stored in different modified atmosphere packaging (Ar, N2, Air). The amylose and phytochemical compounds were increased by N and decreased by the addition of P, but excessive doses of N (135 kg/ha) had a negative effect on flour quality. In the bread, the study highlighted the tendency of N2 and Ar, as storage filler gases, to reduce water loss, slow down the staling process, and prolong shelf-life. However, the most significant influence on shelf-life was related to the different fertilizations of wheat. In fact, when N was present in equal dose to P (90/96 or 45/48 kg/ha) or slightly higher (90/48 kg/ha), the bread tended to last longer over time. Instead, when these ratios were un...
Foods
Edible flowers (EFs) are currently consumed as fresh products, but their shelf life can be extend... more Edible flowers (EFs) are currently consumed as fresh products, but their shelf life can be extended by a suitable drying technique, avoiding the loss of visual quality and valuable nutraceutical properties. Begonia cucullata Willd is a common ornamental bedding plant, and its leaves and flowers are edible. In this work, B. cucullata red flowers were freeze-dried (FD) and hot-air dried (HAD) at different temperatures. To the best of our knowledge, our study is the first one comparing different drying methodologies and different temperatures involving sensory characterization of EFs; therefore, a codified method for the description of the sensory profile of both fresh and dried B. cucullata was developed and validated. Phytochemical analyses highlighted the better preservation of antioxidant compounds (polyphenols, flavonoids and anthocyanins) for flowers dried at 60–70 °C. Visual quality was strongly affected by the drying treatments; in particular the color of the HAD samples signif...
Biosensors
In the last few decades, while the sensory evaluation of edible products has been leveraged to ma... more In the last few decades, while the sensory evaluation of edible products has been leveraged to make strategic decisions about many domains, the traditional descriptive analysis performed by a skilled sensory panel has been seen to be too complex and time-consuming for the industry needs, making it largely unsustainable in most cases. In this context, the study of the effectiveness of different methods for sensory training on panel performances represents a new trend in research activity. With this purpose, wearable sensors are applied to study physiological signals (ECG and skin conductance) concerned with the emotions in a cohort of volunteers undergoing a short, two-day (16 h) sensory training period related to wine tasting. The results were compared with a previous study based on a conventional three-month (65 h) period of sensory training. According to what was previously reported for long panel training, it was seen that even short, intensive sensory training modulated the ANS ...
Foods
This article is an open access article distributed under the terms and conditions of the Creative... more This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY
2nd International Symposium on Profiling ISPROF 2015, 2015
Agrochimica, 2019
Agrochimica publishes in English original papers, reviews and short communications written by res... more Agrochimica publishes in English original papers, reviews and short communications written by researchers from all over the world and peer reviewed by referees familiar with the fields of research involved. The Journal focuses on plant and soil chemistry and biochemistry as well as on the chemical aspects of plant nutrition. Also covered are several new, rapidlyexpanding fields such as agricultural and environmental pollution, agro-industrial biotechnology, pesticides and agricultural waste treatment and disposal. The Journal places particular attention on all scientific aspects connected with the agricultural chemistry and the environment protection. Ethics Multiple reporting of research-Papers (or parts of them) should not be already published or under editorial consideration for publication elsewhere. Resubmission of a previously rejected manuscript is permitted following Editor's decision. Plagiarism-The Editor will not tolerate plagiarism.
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Papers by Isabella Taglieri