An innovative solid liquid extraction technology: use of the naviglio extractor for the production of lemon liquor.

This document is a review on solid-liquid extractive techniques and describes an innovative solid-liquid extraction technology using the Naviglio Extractor®. Also explained is an application for the production of alcoholic extract from lemon peel. The alcoholic extract, mixed with a sugar and water solution in the right proportions is used to make a well known Italian lemon liquor commonly named "limoncello". Lemon liquor is obtained utilizing the Naviglio Extractor®; the procedure used is fast and efficient and uses about half the weight of lemon peel per volume of ethyl alcohol used for the extraction of the odorous and taste responsible compounds, compared to the commonly used extraction procedures. To test the consumer’s preference and compare the taste of the liquor obtained with that obtained by peel maceration from the same lot of lemons and obtained using the traditional recipe, a consumer test has been carried out. One hundred people, chosen from among frequent consumers of limoncello, tasted the two lemon liquors, and evaluated intensity of aroma, colour, alcohol taste and sweetness. In about 81% of the preferences, the liquor obtained using the Naviglio Extractor® was preferred. The extraction process used allows the ethanol from used up lemon peel to be totally recovered so that these can be disposed of as non toxic waste or used in agriculture or as cattle feed

Sol–gel synthesis and thermal behavior of bioactive ferrous citrate–silica hybrid materials

Imbalance of the iron level in the body causes several diseases. In particular, the low level of iron, during pregnancy, is responsible for the iron deficiency anemia, and even of neurodegenerative diseases. Although the treatment of iron deficiency anemia with oral iron supplements has been known, this problem still afflicts many people. The aim of this work was the development of a system able to release ferrous ions in a controlled manner. Controlled drug release for medical applications, indeed, appears to be a very interesting alternative to a systemic therapy because it is assurance of treatment continuity and drug stability and optimizes drug absorption. For this purpose, ferrous citrate (Fe(II)C) was synthesized by a redox reaction between iron powder and citric acid. Fourier transform infrared spectroscopy (FTIR), 1,10-phenanthroline and sodium thiocyanate colorimetric assays confirmed that only Fe(II)C was obtained by redox reaction. Afterward, obtained Fe(II)C was embedded within a SiO2 matrix in different mass percentage, by means of a sol–gel route. FTIR spectroscopy and simultaneous thermogravimetry/first-order derivative of thermogravimetry were used to confirm the Fe(II)C presence in the silica matrix and to investigate the thermal behavior of the sol–gel materials, respectively. The bioactivity test carried out by soaking the synthesized drug delivery systems in a simulated body fluid showed that the biological properties of the silica matrix are not modified by the presence of Fe(II)C

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Hydrocolloid-Based Coatings are Effective at Reducing Acrylamide and Oil Content of French Fries

French fries are popular products worldwide. However, this product is a sufferable source of high acrylamide due to high temperature and low moisture. The main objective of this study was to evaluate the effect of grass pea flour (GPF), transglutaminase (TGase)-treated (GPF + TGase), chitosan (CH), and pectin (PEC) hydrocolloid coating solutions on the formation of acrylamide, water retention as well as on oil content. In addition, the Daily Intake (DI) and Margin of Exposure (MOE) were calculated to estimate variations in risk assessment by applying coating solutions before frying. Our results showed that the highest acrylamide content was detected in the control sample, reaching a value of 2089 µg kg−1 . Hydrocolloid coating solutions were demonstrated to be an effective way to reduce acrylamide formation, with the percentage of acrylamide reduction equal to 48% for PEC, >38% for CH, ≥37% for GPF + TGase, and >31% for GPF, respectively. We hypothesized that the coatings were able to increase the water retention and, thus reduce the Maillard reaction, which is responsible for acrylamide formation. In fact, the MOE value for coated French fries was increase, resulting in being closer to the safety level to avoid carcinogenic risk. Moreover, our coatings were effective in reducing oil uptake

Metals loads into the Mediterranean Sea: estimate of Sarno River inputs and ecological risk

The metals pollution in the Sarno River and its environmental impact on the Gulf of Naples (Tyrrhenian Sea, Central Mediterranean Sea) were estimated. Eight selected metals (As, Hg, Cd, Cr, Cu, Ni, Pb and Zn) were determined in the water dissolved phase (DP), suspended particulate matter (SPM) and sediment samples. Selected metals concentrations ranged from 0.32 to 1,680.39 μg l(-1) in water DP, from 103.6 to 7,734.6 μg l(-1) in SPM and from 90.7 to 2,470.3 mg kg(-1) in sediment samples. Contaminant discharges of selected metals into the sea were calculated in about 13,977.6 kg year(-1) showing that this river should account as one of the main contribution sources of metals to the Tyrrhenian Sea

Effects of wholegrain cereal foods on plasma short chain fatty acid concentrations in individuals with the metabolic syndrome

Short chain fatty acids (SCFAs) derived from dietary fiber fermentation by gut microbiota have been identified as one of the mechanisms behind the association between habitual whole-grain intake and a lower risk of cardiometabolic diseases. The aims of the present work are: (1) to evaluate whether a whole-grain wheat-based diet may increase SCFAs concentration, and (2) to identify possible associations between SCFAs and metabolic changes observed after the nutritional intervention

Ricerca del grano tenero in miscela con il duro negli sfarinati e nelle paste variamente essiccate

Il riconoscimento dell'uso del grano tenero nella produzione della pasta alimentare si basa sull'analisi gas cromatografica deli esteri degli steroli previo isolamento della frazione lipidica. Il metodo consente di calcolare la percentuale di grano tenero utilizzato sia negli sfarinati sia nelle paste

Effect of tomato by-products in the diet of Comisana sheep on composition and conjugated linoleic acid (CLA) content of milk fat

To evaluate the effect of supplementing the diet of Comisana sheep with by-products from industrial tomato manifacture on the composition and conjugated linoleic acid (CLA) content of milk fat, two groups of 50 ewes each were fed either total mixed ration standard (TMRS) or total mixed ration with added tomato by-products (TMRA). Milk fat composition was determinated by HRGC. The milk fat content for animals fed the TMRA diet increased by 6,41% aafter six weeks, compared with the animals fed the TMRS diet. The CLA content in the milk fat for the group of animal fed the TMRA diet was 19,8% higher than for those fed the TMRS diet. The fatty acid composition showed an increase in the amount of PUFA; the n-3:n-6 ratio increased by 13% in the milk from sheep fed with the TMRA diet