This study was carried out in order to check for the influence of drying parameters on the phenolic compounds and antioxidant activity on two apricot cultivars (Pelese and Cafona) using two sets of air drying temperatures: (1) air temperature at 55°C; (2) air temperature at 75°C. Whole fresh and dried fruits were assessed for: phenolics, ascorbic acid, antioxidant activity and redox potential (all parameters were calculated on a dry matter basis). Analysis of data shows that the decrease in chlorogenic and neochlorogenic acid in Cafona cultivar is higher at the lower drying temperature. Catechin showed the same behaviour of hydroxycinnamic acids in both cultivars, while the decrease in the other compounds was significantly more marked in the sample dried at 75°C. The antioxidant activity increased significantly in Cafona fruits and this increase was confirmed by a diminution of the redox potential.

Staling of bread is cause of significant product waste in the world. We reviewed the literature of the last 10 y with the aim to give an up-to-date overview on processing/storage parameters, antistaling ingredients, sourdough technology, and measurement methods of the staling phenomenon. Many researchers have been focusing their interest on the selection of ingredients able to retard staling, mainly hydrocolloids, waxy wheat flours (WWF), and enzymes, but different efforts have been made to understand the molecular basis of bread staling with the help of various measurement methods. Results obtained confirm the central role of amylopectin retrogradation and water redistribution within the different polymers in determining bread staling, but highlighted also the importance of other flour constituents, such as proteins and nonstarch polysaccharides. Data obtained with thermal, spectroscopy, nuclear magnetic resonance, X-ray crystallography, and colorimetry analysis have pointed out the need to encourage the use of one or more of these techniques in order to better understand the mechanisms of staling. Results so far obtained have provided new insight on bread staling, but the phenomenon has not been fully elucidated so far.

The results of a study on texture evolution during 35 days of storage of ttamaretti", a typical Italian cookie, packaged in two different ways are reported. Amaretti cookies were wrapped in polyvinylchloride (pvq film or aluminium foil (ALL), to simulate two different permeability conditions and stored at controUed temperature and humidity. Evolution of texture (such as hardness) and a.. were tested instrumentally by a texture analyser and a hygrometer, respectively. Texture was assessed by a cut and puncturing test. Indices for hardening were area under the curve (N x mm) and gradient (N/mm) for the puncturing test and maximum force (N) for the cut test. Both textural tests showed significandy higher hardening of PVC cookies, compared to the ALL cookies. The latter retained good sensorial propenies at the end of the storage period, although their internal structure changed from soft and moist to mealy, while the PVC cookies were no longer edible only 10 days after baking. Aw values decreased and increased in PVC and AIL lots, respectively. The tesults suggest that hardening may be explained by water loss in PVC and moisture redistribution in AIl...

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The cardiovascular benefits associated with diets rich in fruit and vegetables are thought to be due to phytochemicals contained in fresh plant material. However, whether processed plant foods provide the same benefits as unprocessed ones is an open question. Melanoidins from heat-processed apricots were isolated and their presence confirmed by colorimetric analysis and browning index. Oxidative injury of endothelial cells (ECs) is the key step for the onset and progression of cardiovascular diseases (CVD), therefore the potential protective effect of apricot melanoidins on hydrogen peroxide-induced oxidative mitochondrial damage and cell death was explored in human ECs. The redox state of cytoplasmic and mitochondrial compartments was detected by using the redox-sensitive, fluorescent protein (roGFP), while the mitochondrial membrane potential (MMP) was assessed with the fluorescent dye, JC-1. ECs exposure to hydrogen peroxide, dose-dependently induced mitochondrial and cytoplasmic oxidation. Additionally detected hydrogen peroxide-induced phenomena were MMP dissipation and ECs death. Pretreatment of ECs with apricot melanoidins, significantly counteracted and ultimately abolished hydrogen peroxide-induced intracellular oxidation, mitochondrial depolarization and cell death. In this regard, our current results clearly indicate that melanoidins derived from heat-processed apricots, protect human ECs against oxidative stress.

This study evaluated the shelf life of fresh pasta filled with cheese subjected to modified atmosphere packaging (MAP) or air packaging (AP). After a pasteurization treatment, fresh pasta was packaged under a 50/50 N(2)/CO(2) ratio or in air (air batch). Changes in microbial growth, in-package gas composition, chemical-physical parameters and sensory attributes were monitored for 42 days at 4 (°)C. The pasteurization treatment resulted in suitable microbiological reduction. MAP allowed a mold-free shelf life of the fresh filled pasta of 42 days, whereas air-packaged samples got spoilt between 7 and 14 days. The hurdle approach used (MAP and low storage temperature) prevented the growth of pathogens and alterative microorganisms. MAP samples maintained a high microbiological standard throughout the storage period. The panel judged MAP fresh pasta above the acceptability threshold throughout the shelf life.

Prunes, obtained by drying certain cultivars of plums, have greater antioxidant activity than most other fruits and vegetables. Recent research has attributed only a minor part of this antioxidant activity to phenolic compounds, and it has been hypothesized that most of the antioxidant activity is caused by unknown or new products created during processing. In this study, the relationship between the antioxidant properties of prunes and their phenolic compound and brown products content has been investigated. The latter is a result of the nonenzymatic browning reaction. The results show that most of the antioxidant activity of fresh plums is caused by the polyphenolic fraction. The prunes, obtained by drying at 60 and 85C, despite the significant decrease in polyphenols, showed an increase in antioxidant activity. This was mostly because of the nonenzymatic browning reaction products, mostly low molecular weight compounds, whereas polyphenols contributed only to 23% of the total value. PRACTICAL APPLICATIONS Results of this research could have direct or indirect applications. First of all, results give evidence of the best drying conditions related to the nutritional profile of the prunes. Results related to the antioxidant activity of melanoidin compounds can, moreover, stimulate medical researcher to test if melanoidin extracts are really in vivo or ex vivo antioxidants, and in that case, producers of functional foods or food ingredients can be encouraged to try to isolate and characterize the compounds responsible for increased antioxidant activity.

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