INDUSTRIE ALIMENTARI Vol. 58 - JUNE 2019
CONTENTS
3 - Citrus sinensis (L.) cv Moro: peel, seed oil and pulp
A.L. Ripepi - C. Zappia - M. Capocasale
The nutritional value of citrus fruits have always been recognized. The red orange enhances the properties of a non-pigmented orange. In the present scientific research has the peel used for the production of candied fruit and which is strongly characterized by its essential oil has been studied. Seed oil has also been studied by quantifying the methyl esters of fatty acids and sterols, to evaluate the potential of an oil that today is a waste product, but which could instead be considered a by-product, or also a main product. Finally, the pulp was also studied and in particular some parameters required by the European Fruit Association (AIJN), namely: Ashes, Formol Number, Vitamin C, °Brix, Titratable acidity, Total anthocyanins, as well as additional parameters but which give more complete information on the functional properties (antioxidant activity measured with the DPPH assay, total phenols).
14 - Microbiological quality and fatty acids profile of commercial fermented milks
N.P. Mangia - P. Deiana - M.G. Manca - M.V. Pinna - M.A. Murgia - A. Nudda
In this work, 20 fermented milk samples from the Italian market were evaluated for quality and nutritional value. In particular, the live lactic acid bacteria number and fatty acid profile were investigated during storage time. Overall, the results showed that the samples tested contained living lactic bacteria cocci and lactobacilli sp. in high numbers (i.e., 107 to 1010 cfu/mL) more than the minimum values required to assure a positive effect from their consumption. The fatty acid profile was highly variable among the different fermented milks, oleic acid, stearic acid and palmitic acid were the major fatty acids found in all samples. The content of cis9 trans11 CLA and α-linolenic acid (ALA, C18:3 n3) was interestingly higher than other published data on yoghurt from cow’s milk. The wide variability in the fatty acid composition of commercial fermented milk analysed results in the change of nutritional indexes, as in the ratio n6/n3 which varied from 2 to 7.5.
DEPARTMENTS
20 - EXHIBITION (POWTECH)
38 - MACHINES
44 - AUTOMATION
48 - ANALYSIS
52 - PACKAGING
64 - PRODUCTS
68 - HYGIENE
70 - ENERGY & SUSTAINABILITY
76 - APPLIED RESEARCH
78 MARKETING
84 - LAWS
88 - NEWS
92 - AGENDA
98 - AITA
104 - COMPANIES’ ADDRESS
