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  1. Article ; Online: Initial immune response after exposure to

    Aiello, Alessandra / Najafi-Fard, Saeid / Goletti, Delia

    Frontiers in immunology

    2023  Volume 14, Page(s) 1244556

    Abstract: Tuberculosis (TB), caused ... ...

    Abstract Tuberculosis (TB), caused by
    MeSH term(s) Humans ; Mycobacterium tuberculosis ; SARS-CoV-2 ; COVID-19 ; Latent Tuberculosis ; Immunity ; Communicable Diseases
    Language English
    Publishing date 2023-08-17
    Publishing country Switzerland
    Document type Journal Article ; Review ; Research Support, Non-U.S. Gov't
    ZDB-ID 2606827-8
    ISSN 1664-3224 ; 1664-3224
    ISSN (online) 1664-3224
    ISSN 1664-3224
    DOI 10.3389/fimmu.2023.1244556
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  2. Article ; Online: Kinetics of Formation of Butyric and Pyroglutamic Acid during the Shelf Life of Probiotic, Prebiotic and Synbiotic Yoghurt

    Aiello, Alessandra / De Luca, Lucia / Pizzolongo, Fabiana / Pinto, Gabriella / Addeo, Francesco / Romano, Raffaele

    Fermentation. 2023 Aug. 16, v. 9, no. 8

    2023  

    Abstract: Butyric acid (C4) and pyroglutamic acid (pGlu) exert significant beneficial effects on human health. In this study, the influence of probiotics (Lactobacillus acidophilus and Bifidobacteria) and/or prebiotics (1 and 3% inulin and fructo-oligosaccharides) ...

    Abstract Butyric acid (C4) and pyroglutamic acid (pGlu) exert significant beneficial effects on human health. In this study, the influence of probiotics (Lactobacillus acidophilus and Bifidobacteria) and/or prebiotics (1 and 3% inulin and fructo-oligosaccharides) on the content of C4 and pGlu in yoghurt during the shelf-life period was evaluated. The contents of C4 and pGlu were determined in probiotic, prebiotic and synbiotic yoghurts during 30 days of storage at 4 °C by solid-phase microextraction coupled with gas chromatography/mass spectrometry and HPLC analysis. Traditional yoghurt and uninoculated milk were used as control. Prebiotic yoghurt contained more C4 (2.2–2.4 mg/kg) than the uninoculated milk, and no increase was detected with respect to traditional yoghurt. However, probiotic yoghurt showed 10% more C4 than traditional yoghurt. Adding fibre to probiotics (synbiotic yoghurt) the C4 content increased by 30%. Regarding pGlu, probiotic yoghurt presented the highest content of approximately 130 mg/100 g. Fibre did not affect pGlu content. Finally, C4 and pGlu contents generally increased up to 20 days of storage and then decreased up to 30 days of storage. The results might be useful for the preparation of other functional foods rich in C4 and pGlu using lactic acid bacteria.
    Keywords Bifidobacterium ; Lactobacillus acidophilus ; butyric acid ; fermentation ; fructooligosaccharides ; gas chromatography ; human health ; inulin ; lactic acid ; mass spectrometry ; milk ; prebiotics ; probiotics ; shelf life ; solid phase microextraction ; yogurt
    Language English
    Dates of publication 2023-0816
    Publishing place Multidisciplinary Digital Publishing Institute
    Document type Article ; Online
    ZDB-ID 2813985-9
    ISSN 2311-5637
    ISSN 2311-5637
    DOI 10.3390/fermentation9080763
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  3. Article ; Online: Enrichment of tomato sauce and chopped tomatoes with tomato by-products increases antioxidant activity upon in vitro digestion

    Tagliamonte, Silvia / Romano, Raffaele / Chiacchio, Manuela Flavia / Aiello, Alessandra / De Luca, Lucia / Salzano, Vincenzo / Vitaglione, Paola

    LWT. 2023 July, v. 184 p.115002-

    2023  

    Abstract: This study aimed to reutilize a by-product of the tomato-processing industry, tomato pomace. Two types of tomato sauce were developed incorporating tomato pomace by 50% (SWS) or 100% (WTS) and chopped tomatoes using WTS as filling sauce (WCT). The ... ...

    Abstract This study aimed to reutilize a by-product of the tomato-processing industry, tomato pomace. Two types of tomato sauce were developed incorporating tomato pomace by 50% (SWS) or 100% (WTS) and chopped tomatoes using WTS as filling sauce (WCT). The carotenoids, α-tocopherol, and polyphenols content in the products and bioaccessible fractions from in vitro digestion were assessed compared to a conventional sauce (TS) and chopped tomatoes (TCT). The total antioxidant capacity (TAC) before the digestion, in the bioaccessible fractions and the residue of digestion was measured. The innovative products showed a higher content of all carotenoids (mainly lycopene), α-tocopherol, and TAC vs conventional products. Polyphenols were more abundant only in the WCT than TCT. Compared to the conventional products, bioaccessibility of: carotenoids decreased by 48% from SWS and WS, whereas increased by 19% from WCT; α-tocopherol increased by 26% from SWS; total polyphenols decreased by 37% and 56% from SWS and WS, whereas increased by 19% from WCT. TAC of bioaccessible fractions and residues of digestion from innovative products increased by 1.3- to 4-folds. Reutilizing tomato pomace in tomato processing led to products with increased carotenoids, α-tocopherol, and TAC besides enhanced oxidative reducing potential along the gastro-intestinal tract until the colon.
    Keywords alpha-tocopherol ; antioxidant activity ; bioavailability ; byproducts ; colon ; digestion ; digestive tract ; industry ; lycopene ; polyphenols ; tomato pomace ; tomato sauce ; tomatoes ; Antioxidant capacity ; Carotenoids ; Bioaccessibility
    Language English
    Dates of publication 2023-07
    Publishing place Elsevier Ltd
    Document type Article ; Online
    ZDB-ID 241369-3
    ISSN 0460-1173 ; 0023-6438
    ISSN 0460-1173 ; 0023-6438
    DOI 10.1016/j.lwt.2023.115002
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  4. Article: Effect of fatty acid composition of vegetable oils on crystallization and gelation kinetics of oleogels based on natural wax

    Borriello, Angela / Antonella Miele, Nicoletta / Masi, Paolo / Aiello, Alessandra / Cavella, Silvana

    Food chemistry. 2022 May 01, v. 375

    2022  

    Abstract: This study aimed to understand the effect of fatty acid composition and viscosity of vegetable oils on network formation mechanism and physical properties of oleogels. To this purpose, 12 oleogels were prepared, by choosing 6 seed oils and two waxes, at ... ...

    Abstract This study aimed to understand the effect of fatty acid composition and viscosity of vegetable oils on network formation mechanism and physical properties of oleogels. To this purpose, 12 oleogels were prepared, by choosing 6 seed oils and two waxes, at a fixed oleogelator concentration (6%). The modified Avrami model correctly describes the crystallization profile (R² > 0.98) and the oil type did not affect the Avrami index that ranged from 1.00 to 1.43. Independently from oleogelator, rice and hemp seed oils followed a 3-D network formation mechanism, while almond oil a 2-D mechanism. The strength and yield stress of carnauba wax oleogels increased with increasing saturated fatty acid amount, while in beeswax-based oleogels a more interconnected structure was associated with the length of the saturated fatty acid chain. Thus, the oleogels formation mechanism was closely related to the chemical composition of the solvent, even in highly monounsaturated or polyunsaturated oils.
    Keywords almond oil ; carnauba wax ; crystallization ; fatty acid composition ; food chemistry ; gelation ; hemp ; models ; oleogels ; rice ; saturated fatty acids ; solvents ; vegetables ; viscosity
    Language English
    Dates of publication 2022-0501
    Publishing place Elsevier Ltd
    Document type Article
    ZDB-ID 243123-3
    ISSN 1873-7072 ; 0308-8146
    ISSN (online) 1873-7072
    ISSN 0308-8146
    DOI 10.1016/j.foodchem.2021.131805
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  5. Article: Preliminary study on kinetics of pyroglutamic acid formation in fermented milk

    Aiello, Alessandra / Pepe, Emanuela / De Luca, Lucia / Pizzolongo, Fabiana / Romano, Raffaele

    International dairy journal. 2022 Mar., v. 126

    2022  

    Abstract: Pyroglutamic acid (pGlu) influences the aromatic and sensory properties of foods and has several benefits for human health. The presence and kinetics of pGlu formation in fermented milk samples were investigated from a chemical point of view. Plain ... ...

    Abstract Pyroglutamic acid (pGlu) influences the aromatic and sensory properties of foods and has several benefits for human health. The presence and kinetics of pGlu formation in fermented milk samples were investigated from a chemical point of view. Plain yoghurt, kefir and other probiotic fermented milk products available on the market were analysed to quantify lactic acid and pGlu. The pGlu concentrations in fermented milks ranged from 51.65 to 277.37 mg 100 g⁻¹ dry matter. Laboratory-scale fermented milk was produced, and samples were taken at different times of fermentation and storage to construct the kinetics curve. At the beginning of the fermentation process, pGlu was already present in UHT milk (188.69 mg 100 g⁻¹ dry matter) used to elaborate fermented milk, and its content increased not only during fermentation but during storage as well, reaching up to 403.56 mg 100 g⁻¹ dry matter after 30 days.
    Keywords UHT milk ; fermentation ; human health ; kefir ; lactic acid ; markets ; probiotics ; yogurt
    Language English
    Dates of publication 2022-03
    Publishing place Elsevier Ltd
    Document type Article
    ZDB-ID 1076400-8
    ISSN 0958-6946
    ISSN 0958-6946
    DOI 10.1016/j.idairyj.2021.105233
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  6. Article: “Sfogliatella Riccia Napoletana”: Realization of a Lard-Free and Palm Oil-Free Pastry

    Romano, Raffaele / Aiello, Alessandra / De Luca, Lucia / Acunzo, Alessandro / Montefusco, Immacolata / Pizzolongo, Fabiana

    Foods. 2021 June 16, v. 10, no. 6

    2021  

    Abstract: Sfogliatella riccia napoletana” is a typical pastry from Naples (Italy), traditionally produced using lard. In the bakery industry, palm oil is widely used to replace lard in order to obtain products without cholesterol, but it is currently under ... ...

    Abstract “Sfogliatella riccia napoletana” is a typical pastry from Naples (Italy), traditionally produced using lard. In the bakery industry, palm oil is widely used to replace lard in order to obtain products without cholesterol, but it is currently under discussion, which is mostly related to the sustainability of its cultivation. Therefore, in this work, lard was replaced with palm oil-free vegetable blends composed of sunflower oil, shea butter, and coconut oil in different percentages. Traditional pastries produced with lard and pastries produced with palm oil were used as controls. Moisture, aw, free acidity, peroxide value, fatty acids, total polar compounds, and global acceptability were determined in the obtained pastries. The results indicated that the use of a vegetable oil blend composed of 40% sunflower oil, 40% shea butter, and 20% coconut oil minimized the formation of oxidized compounds (peroxides and total polar compounds) during cooking and produced a product with a moisture content very similar to that of the traditional pastry that was appreciated by consumers.
    Keywords Riccia ; acidity ; bakery industry ; cholesterol ; coconut oil ; lard ; oxidation ; palm oils ; pastries ; peroxide value ; shea butter ; sunflower oil ; vegetable oil ; vegetables ; water content ; Italy
    Language English
    Dates of publication 2021-0616
    Publishing place Multidisciplinary Digital Publishing Institute
    Document type Article
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods10061393
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  7. Article: A New Method to Distinguish the Milk Adulteration with Neutralizers by Detection of Lactic Acid

    Aiello, Alessandra / Pizzolongo, Fabiana / Manzo, Nadia / Romano, Raffaele

    Food analytical methods. 2019 Nov., v. 12, no. 11

    2019  

    Abstract: A liquid chromatographic method based on determining of the amount of lactic acid was developed to detect milk adulteration with neutralizers. The developed method can be applied to milk with pH values within the regular range of 6.5–6.7 that is ... ...

    Abstract A liquid chromatographic method based on determining of the amount of lactic acid was developed to detect milk adulteration with neutralizers. The developed method can be applied to milk with pH values within the regular range of 6.5–6.7 that is suspected of being neutralised. Determination of lactic acid was carried out in milk acidified with lactic acid and neutralised with sodium hydroxide to simulate the adulteration. The validation parameters showed high linearity (R² > 0.99), good precision (relative standard deviation ≤ 0.123%) and high sensibility (limit of detection 0.1 mg/L and limit of quantification 1 mg/L). The proposed method was applied to bacterially acidified and subsequently neutralised milk and detected a content of lactic acid of approximately 40 mg/100 mL in milk slightly acidified to pH 6.4. The developed method is simple, fast, precise and suitable for detecting the addition of hydroxides in sour milk.In parallel, the sodium content was determined in the same sodium hydroxide neutralised samples, but the addition of a small amount of this alkali does not affect the natural variation of sodium in milk.
    Keywords adulterated products ; detection limit ; lactic acid ; liquid chromatography ; milk ; neutralization ; pH ; sodium ; sodium hydroxide ; standard deviation
    Language English
    Dates of publication 2019-11
    Size p. 2555-2561.
    Publishing place Springer US
    Document type Article
    Note NAL-AP-2-clean
    ZDB-ID 2429656-9
    ISSN 1936-976X ; 1936-9751
    ISSN (online) 1936-976X
    ISSN 1936-9751
    DOI 10.1007/s12161-019-01594-5
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  8. Article: Recovery of bioactive compounds from walnut (Juglans regia L.) green husk by supercritical carbon dioxide extraction

    Romano, Raffaele / Aiello, Alessandra / Meca, Giuseppe / De Luca, Lucia / Pizzolongo, Fabiana / Masi, Paolo

    International journal of food science & technology. 2021 Sept., v. 56, no. 9

    2021  

    Abstract: In this work, the use of supercritical carbon dioxide, a nontoxic solvent, was proposed to extract bioactive compounds from Juglans regia L. green husk and was compared to other traditional techniques based on solvents such as ethanol, methanol and water. ...

    Abstract In this work, the use of supercritical carbon dioxide, a nontoxic solvent, was proposed to extract bioactive compounds from Juglans regia L. green husk and was compared to other traditional techniques based on solvents such as ethanol, methanol and water. Supercritical CO₂ was combined with ethanol as an organic modifier at a rate of 20% of the total flow to achieve greater extraction of polar compounds. The extracts were characterised in terms of extraction yields, antioxidant activity, total polyphenol content, phenolic acids, juglone, volatile organic compounds and antifungal activity. The results showed that the extracts obtained with supercritical CO₂ were rich in polyphenols (10750 mg GAE/100 g) and juglone (1192 mg/100 g) and exerted high antioxidant activity and antifungal activity compared with the tested fungi. Walnut green husk is not just a food industry waste but also an important economic source of bioactive compounds that could be used for food active packaging.
    Keywords Juglans regia ; antifungal properties ; antioxidant activity ; carbon dioxide ; ethanol ; food processing wastes ; hulls ; juglone ; methanol ; polyphenols ; solvents ; supercritical fluid extraction ; volatile organic compounds ; walnuts
    Language English
    Dates of publication 2021-09
    Size p. 4658-4668.
    Publishing place John Wiley & Sons, Ltd
    Document type Article
    Note JOURNAL ARTICLE
    ZDB-ID 883561-5
    ISSN 0950-5423
    ISSN 0950-5423
    DOI 10.1111/ijfs.15161
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  9. Article: "

    Romano, Raffaele / Aiello, Alessandra / De Luca, Lucia / Acunzo, Alessandro / Montefusco, Immacolata / Pizzolongo, Fabiana

    Foods (Basel, Switzerland)

    2021  Volume 10, Issue 6

    Abstract: ...

    Abstract "
    Language English
    Publishing date 2021-06-16
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods10061393
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  10. Article ; Online: Effect of fatty acid composition of vegetable oils on crystallization and gelation kinetics of oleogels based on natural wax.

    Borriello, Angela / Antonella Miele, Nicoletta / Masi, Paolo / Aiello, Alessandra / Cavella, Silvana

    Food chemistry

    2021  Volume 375, Page(s) 131805

    Abstract: This study aimed to understand the effect of fatty acid composition and viscosity of vegetable oils on network formation mechanism and physical properties of oleogels. To this purpose, 12 oleogels were prepared, by choosing 6 seed oils and two waxes, at ... ...

    Abstract This study aimed to understand the effect of fatty acid composition and viscosity of vegetable oils on network formation mechanism and physical properties of oleogels. To this purpose, 12 oleogels were prepared, by choosing 6 seed oils and two waxes, at a fixed oleogelator concentration (6%). The modified Avrami model correctly describes the crystallization profile (R
    MeSH term(s) Crystallization ; Fatty Acids ; Kinetics ; Organic Chemicals ; Plant Oils ; Waxes
    Chemical Substances Fatty Acids ; Organic Chemicals ; Plant Oils ; Waxes ; oleogels
    Language English
    Publishing date 2021-12-08
    Publishing country England
    Document type Journal Article
    ZDB-ID 243123-3
    ISSN 1873-7072 ; 0308-8146
    ISSN (online) 1873-7072
    ISSN 0308-8146
    DOI 10.1016/j.foodchem.2021.131805
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