Enzyme Crystals and Hydrogel Composite Membranes as New Active Food Packaging Material

Autor: Valentina Mirabelli, Shabnam Majidi Salehi, Luisa Angiolillo, Benny Danilo Belviso, Amalia Conte, Matteo Alessandro Del Nobile, Gianluca Di Profio, Rocco Caliandro

Publikováno v: Global Challenges, Vol 2, Iss 1, Pp n/a-n/a (2018)

Abstract The great antimicrobial and antioxidant potential of enzymes makes them prone to be used as active packaging materials to preserve food from contamination or degradation. Major drawbacks are connected to the use of enzymes freely dispersed i

Externí odkaz: https://doaj.org/article/5d78b2754ecd4b769afb50718b758ebd

Extract from Broccoli Byproducts to Increase Fresh Filled Pasta Shelf Life

Autor: Luisa Angiolillo, Matteo Alessandro Del Nobile, Sara Spinelli, Amalia Conte

Publikováno v: Foods
Volume 8
Issue 12

The aim of the study was to evaluate the efficacy of extract from broccoli byproducts, as a green alternative to chemical preservation strategies for fresh filled pasta. In order to prove its effectiveness, three different percentages (10%, 15%, and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fd1459b3194c0f2ab3206a812d18bb97

Lactobacillus plantarum 5BG Survives During Refrigerated Storage Bio-Preserving Packaged Spanish-Style Table Olives (cv. Bella di Cerignola)

Autor: Francesca Valerio, Luisa Angiolillo, Matteo Alessandro Del Nobile, Paola Lavermicocca, Stella Lisa Lonigro, Marianne Perricone, Antonio Bevilacqua, Maria Rosaria Corbo, Amalia Conte

Publikováno v: Frontiers in Microbiology, Vol 9 (2018)
Frontiers in Microbiology
Frontiers in microbiology 9 (2018): article 889. doi:10.3389/fmicb.2018.00889
info:cnr-pdr/source/autori:Paola Lavermicocca1, Luisa Angiolillo2, Stella L. Lonigro1, Francesca Valerio1, Antonio Bevilacqua2, Marianne Perricone2, Matteo A. Del Nobile2, Maria R. Corbo2* and Amalia Conte2/titolo:Lactobacillus plantarum 5BG Survives During Refrigerated Storage Bio-Preserving Packaged Spanish-Style Table Olives (cv. Bella di Cerignola)/doi:10.3389%2Ffmicb.2018.00889/rivista:Frontiers in microbiology/anno:2018/pagina_da:article 889/pagina_a:/intervallo_pagine:article 889/volume:9

This paper proposes bio-preservation as a tool to assure quality and safety of Spanish-style table olives cv. Bella di Cerignola. Lactobacillus plantarum 5BG was inoculated in ready to sell olives packaged in an industrial plant by using a half-volum

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fbc7fa7a9ba37ff45fceefe74b306b18

Biotechnological Approach To Preserve Fresh Pasta Quality

Autor: M.A. Del Nobile, A. Conte, Luisa Angiolillo

Publikováno v: Journal of food protection. 80(12)

Fresh pasta is highly susceptible to microbial contamination because of its high water activity and nutrient content. In this study, a new biopreservation system was examined that consists of an active sodium alginate solution containing Lactobacillu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1587062e8b4364e5f7f3dc0c04c3bb59
https://pubmed.ncbi.nlm.nih.gov/29131681

A new method to bio-preserve sea bass fillets

Autor: Luisa Angiolillo, M.A. Del Nobile, A. Conte

Publikováno v: International journal of food microbiology. 271

In this work a bio-preservation technique was applied to sea bass fillets in order to preserve their quality. The preservation consisted in the application of two kinds of active coatings on the product surface differing in the fermentation time of a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::454f091e89a27a0efe20e38be711f765
https://pubmed.ncbi.nlm.nih.gov/29494893