INDUSTRIE ALIMENTARI Vol. 61 - NOVEMBER 2022

 

CONTENTS

 

3 - Innovations in the extraction process: effects on the quality of extra virgin olive oil Made in Italy
M. Pagano - R. Ciccoritti - D. Nucciarelli R. Tomasone - C. Cedrola - M.G. Di Serio - L. Giansante - P. Del Re - G. Veneziani - R. Manganiello

The quality of Extra Virgin Olive Oil (EVOO) is influenced by many factors, such as genetic variability, pedoclimatic conditions, agronomic practices, the olives stage of ripeness and the extraction process. In the last years, the development of innovative process technologies has allowed to increase extraction yields while preserving the natural nutritional, nutraceutical and organoleptic characteristics of the oil, making it more and more competitive. In the present study, the impact of different extraction technological processes (hammer crushing, ultrasound treatment and de-stoning) on the main qualitative, nutritional and sensory parameters of EVOOs derived from the Italian cultivar Coratina was evaluated. Among these, the application of ultrasonic waves after the phases of crushing or de-stoning, proved to be highly efficient in terms of yield, resulting in an EVO oil with a particular sensory profile and a higher antioxidant activity.

 

9 - Formulation of the “Quiet Herbal Tea”, a natural remedy against daily stress
D. Naviglio - A. Savastano - V. Nebbioso - A. Perrone - F. Sibillo - D. Montesano - M. Ciaravolo - M. Gallo

This work describes the design and implementation of a natural remedy against daily stress, using what nature provides us in the vegetable field: plants for food use. In this lights, an herbal tea, called “Quiet Herbal Tea”, was made by carrying out the rapid solid-liquid dynamic extraction (RSLDE), using the Naviglio Extractor (NE). This solid-liquid extraction technique is based on the generation of a negative pressure gradient between the inside and outside of the solid material to be extracted, in order to overcome the limiting stage described in Fick’s law, due to the slow diffusion of the extracted substances. The new formulation developed has been studied to evaluate its antioxidant properties, and then its capacity for counteracting cellular oxidative stress. In particular, this work determined the amount of polyphenols present in the aqueous extract by means of Folin-Ciocalteau assay and their ability to reduce free radicals in the body, using the DPPH assay. Furthermore, a series of production parameters are reported to make products starting from vegetable matrices, especially officinal plants. This study therefore highlights not only the use of these plants for nutritional purposes, but the possibility of using them in many applications in the medical field. In fact, medicinal plants are rich in active ingredients in various useful formulas that are very useful and at an entrepreneurial level, and therefore can be considered a resource to be exploided in accordance with the current model of circular economy and “green economy”.

 

DEPARTMENTS

 

16 - EXHIBITION (ACHEMA)

24 - MACHINES

34 - ANALYSIS

36 - PACKAGING

48 - PRODUCTS

56 - ENERGY & SUSTAINABILITY

62 - NUTRITION AND SAFETY

68 - APPLIED RESEARCH

72 - MARKETING

82 - NEWS

86 - DIARY

90 - AITA

96 - COMPANIES’ ADDRESS