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Article: Effect of enrichment of rice snacks with pulse seed coats on phenolic compound content, product features and consumer hedonic response

Bresciani, Andrea / Vanara, Francesca / Pagliarini, Ella / Locatelli, Monica / Proserpio, Cristina / Travaglia, Fabiano / Blandino, Massimo / Marti, Alessandra

Food chemistry. 2023 Jan. 01, v. 398

2023

Abstract: This study investigated the impact of seed coats from peas (PC) and chickpeas (CC) (at 15 % and 30 % levels) on rice-based co-extruded snacks. Using PC and CC reduced the content of soluble (29 %) and cell-wall bound phenolic acids (21 %), but it ... ...

Abstract	This study investigated the impact of seed coats from peas (PC) and chickpeas (CC) (at 15 % and 30 % levels) on rice-based co-extruded snacks. Using PC and CC reduced the content of soluble (29 %) and cell-wall bound phenolic acids (21 %), but it enhanced the amount and the profile of flavonoids of rice-based snacks (up to 16 times with PC), resulting in significantly higher antioxidant activity (134 %). Snacks with 15 % CC showed a higher section area (about 335 versus 191 mm²) and a lower average pore radius (20.1 versus 23.9 mm) than PC-snacks; however, such features did not affect either texture or porosity. At 30 % level, PC resulted in a more porous structure (porosity: 73.1 versus 66.7 %) with smaller pores (17.2 versus 27.3 mm) and high firmness (55.9 versus 40.1 N). Consumers’ acceptability evaluation revealed that samples containing pulse seed coat were comparable and preferred to the control (i.e., 100 % polished rice).
Keywords	antioxidant activity ; firmness ; flavonoids ; food chemistry ; hedonic scales ; porosity ; rice ; seed coat ; texture
Language	English
Dates of publication	2023-0101
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.2022.133936
Database	NAL-Catalogue (AGRICOLA)

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Article: Pulse type and extrusion conditions affect phenolic profile and physical properties of extruded products

Blandino, Massimo / Bresciani, Andrea / Locatelli, Monica / Loscalzo, Mattia / Travaglia, Fabiano / Vanara, Francesca / Marti, Alessandra

Food chemistry. 2022 Sept. 19,

2022

Abstract: The suitability of chickpea, red lentil and green pea for the production of extruded products (i.e., snacks and pasta) was studied. Besides starch and technological properties, the impact of processing on some bioactive compounds was evaluated. The best ... ...

Abstract	The suitability of chickpea, red lentil and green pea for the production of extruded products (i.e., snacks and pasta) was studied. Besides starch and technological properties, the impact of processing on some bioactive compounds was evaluated. The best results were obtained for lentil: the snacks showed the lowest porosity (21%), the highest average pore radius (18.8µm), and high expansion (section area: 310mm²; inner area: 114mm²), while pasta exhibited low cooking loss (5.7 g 100g⁻¹) and high firmness (924N). Extrusion-cooking reduced the soluble phenolic acid content (-45%) and flavonoids (-41%), but increased the cell-wall bound phenolic acids and antioxidant activity. The different pulses did not lead to a marked difference in the antioxidant activity of the extruded products, although the lentil maintained the highest flavonoid content after both processes.
Keywords	antioxidant activity ; chickpeas ; extrusion ; firmness ; flavonoids ; food chemistry ; lentils ; pasta ; peas ; phenolic acids ; porosity ; starch
Language	English
Dates of publication	2022-0919
Publishing place	Elsevier Ltd
Document type	Article
Note	Pre-press version
ZDB-ID	243123-3
ISSN	1873-7072 ; 0308-8146
ISSN (online)	1873-7072
ISSN	0308-8146
DOI	10.1016/j.foodchem.2022.134369
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Pulse type and extrusion conditions affect phenolic profile and physical properties of extruded products.

Blandino, Massimo / Bresciani, Andrea / Locatelli, Monica / Loscalzo, Mattia / Travaglia, Fabiano / Vanara, Francesca / Marti, Alessandra

Food chemistry

2022 Volume 403, Page(s) 134369

Abstract	The suitability of chickpea, red lentil and green pea for the production of extruded products (i.e., snacks and pasta) was studied. Besides starch and technological properties, the impact of processing on some bioactive compounds was evaluated. The best results were obtained for lentil: the snacks showed the lowest porosity (21 %), the highest average pore radius (18.8 µm), and high expansion (section area: 310 mm
MeSH term(s)	Flour/analysis ; Antioxidants/analysis ; Phenols/analysis ; Cooking/methods ; Lens Plant/metabolism ; Triticum/metabolism ; Flavonoids
Chemical Substances	Antioxidants ; Phenols ; phenolic acid (I3P9R8317T) ; Flavonoids
Language	English
Publishing date	2022-09-21
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.2022.134369
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: SARS-CoV-2 spike protein induces lung endothelial cell dysfunction and thrombo-inflammation depending on the C3a/C3a receptor signalling.

Perico, Luca / Morigi, Marina / Pezzotta, Anna / Locatelli, Monica / Imberti, Barbara / Corna, Daniela / Cerullo, Domenico / Benigni, Ariela / Remuzzi, Giuseppe

Scientific reports

2023 Volume 13, Issue 1, Page(s) 11392

Abstract: The spike protein of Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-CoV-2) can interact with endothelial cells. However, no studies demonstrated the direct effect of the spike protein subunit 1 (S1) in inducing lung vascular damage and the ... ...

Abstract	The spike protein of Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-CoV-2) can interact with endothelial cells. However, no studies demonstrated the direct effect of the spike protein subunit 1 (S1) in inducing lung vascular damage and the potential mechanisms contributing to lung injury. Here, we found that S1 injection in mice transgenic for human angiotensin converting enzyme 2 (ACE2) induced early loss of lung endothelial thromboresistance at 3 days, as revealed by thrombomodulin loss and von Willebrand factor (vWF) increase. In parallel, vascular and epithelial C3 deposits and enhanced C3a receptor (C3aR) expression were observed. These changes preceded diffuse alveolar damage and lung vascular fibrin(ogen)/platelets aggregates at 7 days, as well as inflammatory cell recruitment and fibrosis. Treatment with C3aR antagonist (C3aRa) inhibited lung C3 accumulation and C3a/C3aR activation, limiting vascular thrombo-inflammation and fibrosis. Our study demonstrates that S1 triggers vascular dysfunction and activates complement system, instrumental to lung thrombo-inflammatory injury. By extension, our data indicate C3aRa as a valuable therapeutic strategy to limit S1-dependent lung pathology.
MeSH term(s)	Spike Glycoprotein, Coronavirus ; SARS-CoV-2 ; Endothelial Cells/cytology ; Endothelial Cells/virology ; Lung/pathology ; Lung/virology ; Complement C3a/metabolism ; Receptors, Complement/metabolism ; Fibrosis ; Mice, Transgenic ; Humans ; Animals ; Mice ; COVID-19 ; Inflammation
Chemical Substances	spike protein, SARS-CoV-2 ; Spike Glycoprotein, Coronavirus ; complement C3a receptor ; Complement C3a (80295-42-7) ; Receptors, Complement ; ACE2 protein, human (EC 3.4.17.23)
Language	English
Publishing date	2023-07-14
Publishing country	England
Document type	Journal Article ; Research Support, Non-U.S. Gov't
ZDB-ID	2615211-3
ISSN	2045-2322 ; 2045-2322
ISSN (online)	2045-2322
ISSN	2045-2322
DOI	10.1038/s41598-023-38382-5
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article: Spray-Dried Powder Containing Cannabigerol: A New Extemporaneous Emulgel for Topical Administration.

Picco, Alice / Segale, Lorena / Miletto, Ivana / Pollastro, Federica / Aprile, Silvio / Locatelli, Monica / Bari, Elia / Torre, Maria Luisa / Giovannelli, Lorella

Pharmaceutics

2023 Volume 15, Issue 12

Abstract: Cannabigerol (CBG), a cannabinoid ... ...

Abstract	Cannabigerol (CBG), a cannabinoid from
Language	English
Publishing date	2023-12-08
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2527217-2
ISSN	1999-4923
ISSN	1999-4923
DOI	10.3390/pharmaceutics15122747
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Efficacy of GalNAc C3 siRNAs in factor H-deficient mice with C3 glomerulopathy.

Zanchi, Cristina / Locatelli, Monica / Cerullo, Domenico / Aumiller, Verena / Corna, Daniela / Rottoli, Daniela / Schubert, Steffen / Noris, Marina / Tomasoni, Susanna / Remuzzi, Giuseppe / Zoja, Carlamaria / Benigni, Ariela

Molecular immunology

2024 Volume 168, Page(s) 10–16

Abstract: Complement alternative pathway (AP) dysregulation drives C3 glomerulopathy (C3G), a rare renal disorder characterized by glomerular C3 deposition and glomerular damage, for which no effective treatments are available. Blockade of complement C3 is ... ...

Abstract	Complement alternative pathway (AP) dysregulation drives C3 glomerulopathy (C3G), a rare renal disorder characterized by glomerular C3 deposition and glomerular damage, for which no effective treatments are available. Blockade of complement C3 is emerging as a viable therapeutic option. In an earlier study we showed that SLN500, a small interfering RNA targeting liver C3 synthesis, was able to limit AP dysregulation and glomerular C3d deposits in mice with partial factor H (FH) deficiency (Cfh
MeSH term(s)	Humans ; Animals ; Mice ; Complement C3/genetics ; Complement C3/metabolism ; RNA, Small Interfering/genetics ; RNA, Small Interfering/therapeutic use ; Complement Factor H/genetics ; Complement Factor H/therapeutic use ; Complement Factor H/deficiency ; Glomerulonephritis, Membranoproliferative/genetics ; Glomerulonephritis, Membranoproliferative/drug therapy ; Glomerulonephritis, Membranoproliferative/metabolism ; Kidney Diseases ; Complement Pathway, Alternative ; Hereditary Complement Deficiency Diseases
Chemical Substances	Complement C3 ; RNA, Small Interfering ; Complement Factor H (80295-65-4)
Language	English
Publishing date	2024-02-17
Publishing country	England
Document type	Journal Article
ZDB-ID	424427-8
ISSN	1872-9142 ; 0161-5890
ISSN (online)	1872-9142
ISSN	0161-5890
DOI	10.1016/j.molimm.2024.02.010
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Screening of Different Essential Oils Based on Their Physicochemical and Microbiological Properties to Preserve Red Fruits and Improve Their Shelf Life

Najmi, Ziba / Scalia, Alessandro Calogero / Giglio, Elvira De / Cometa, Stefania / Cochis, Andrea / Colasanto, Antonio / Locatelli, Monica / Coisson, Jean Daniel / Iriti, Marcello / Vallone, Lisa / Rimondini, Lia

Foods. 2023 Jan. 10, v. 12, no. 2

2023

Abstract: Strawberries and raspberries are susceptible to physiological and biological damage. Due to the consumer concern about using pesticides to control fruit rot, recent attention has been drawn to essential oils. Microbiological activity evaluations of ... ...

Abstract	Strawberries and raspberries are susceptible to physiological and biological damage. Due to the consumer concern about using pesticides to control fruit rot, recent attention has been drawn to essential oils. Microbiological activity evaluations of different concentrations of tested EOs (cinnamon, clove, bergamot, rosemary and lemon; 10% DMSO-PBS solution was used as a diluent) against fruit rot fungal strains and a fruit-born human pathogen (Escherichia coli) indicated that the highest inhibition halos was found for pure cinnamon and clove oils; according to GC-MS analysis, these activities were due to the high level of the bioactive compounds cinnamaldehyde (54.5%) in cinnamon oil and eugenol (83%) in clove oil. Moreover, thermogravimetric evaluation showed they were thermally stable, with temperature peak of 232.0 °C for cinnamon and 200.6/234.9 °C for clove oils. Antibacterial activity evaluations of all tested EOs at concentrations from 5–50% (v/v) revealed a concentration of 10% (v/v) to be the minimum inhibitory concentration and minimum bactericidal concentration. The physicochemical analysis of fruits in an in vivo assay indicated that used filter papers doped with 10% (v/v) of cinnamon oil (stuck into the lids of plastic containers) were able to increase the total polyphenols and antioxidant activity in strawberries after four days, with it being easier to preserve strawberries than raspberries.
Keywords	Escherichia coli ; animal pathogens ; antibacterial properties ; antioxidant activity ; cinnamon ; cinnamon oil ; consumer attitudes ; eugenol ; fungi ; lemons ; minimum inhibitory concentration ; oils ; plant rots ; polyphenols ; rosemary ; shelf life ; temperature ; thermal stability ; thermogravimetry
Language	English
Dates of publication	2023-0110
Publishing place	Multidisciplinary Digital Publishing Institute
Document type	Article ; Online
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods12020332
Database	NAL-Catalogue (AGRICOLA)

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Article: The Flavor Chemistry of Fortified Wines—A Comprehensive Approach

Abreu, Teresa / Perestrelo, Rosa / Bordiga, Matteo / Locatelli, Monica / Daniel Coïsson, Jean / Câmara, José S.

Foods. 2021 May 29, v. 10, no. 6

2021

Abstract: For centuries, wine has had a fundamental role in the culture and habits of different civilizations. Amongst numerous wine types that involve specific winemaking processes, fortified wines possess an added value and are greatly honored worldwide. This ... ...

Abstract	For centuries, wine has had a fundamental role in the culture and habits of different civilizations. Amongst numerous wine types that involve specific winemaking processes, fortified wines possess an added value and are greatly honored worldwide. This review comprises the description of the most important characteristics of the main worldwide fortified wines—Madeira, Port, Sherry, Muscat, and Vermouth—structured in three parts. The first part briefly describes the chemistry of wine flavor, the origin of typical aroma (primary, secondary and tertiary), and the influencing parameters during the winemaking process. The second part describes some specificities of worldwide fortified wine, highlighting the volatile composition with particular emphasis on aroma compounds. The third part reports the volatile composition of the most important fortified wines, including the principal characteristics, vinification process, the evolution of volatile organic compounds (VOCs) during the aging processes, and the most important odor descriptors. Given the worldwide popularity and the economic relevance of fortified wines, much research should be done to better understand accurately the reactions and mechanisms that occur in different stages of winemaking, mainly during the oxidative and thermal aging.
Keywords	chemistry ; flavor ; odors ; sherry ; volatile organic compounds ; winemaking
Language	English
Dates of publication	2021-0529
Publishing place	Multidisciplinary Digital Publishing Institute
Document type	Article
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods10061239
Database	NAL-Catalogue (AGRICOLA)

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Article: Valorisation of grape pomace: an approach that is increasingly reaching its maturity – a review

Bordiga, Matteo / Travaglia, Fabiano / Locatelli, Monica

International journal of food science & technology. 2019 Apr., v. 54, no. 4

2019

Abstract: Traditionally, wine production has been assumed as an environmentally friendly process. However, it requires a considerable amount of resources (e.g. water, fertilisers and organic amendments), and, at the same time, producing a large amount of waste and ...

Abstract	Traditionally, wine production has been assumed as an environmentally friendly process. However, it requires a considerable amount of resources (e.g. water, fertilisers and organic amendments), and, at the same time, producing a large amount of waste and by‐products. Environmental analysis of the wine making process reports that organic solid wastes and wastewater represent the main effluents of the sector. This review aims to make an overview about the recent insights and results related to valorisation of grape pomace and how this approach, considering the number of dedicated studies, is now reaching its maturity. By‐products valorisation, a concept increasingly consolidated in the field of industrial residues management, holds immense potential for prospective production. In this regard, the valorisation of grape pomace is proving its effectiveness, obtaining remarkable results.
Keywords	byproducts ; effluents ; environmental assessment ; fertilizers ; grape pomace ; solid wastes ; sustainable technology ; wastewater ; winemaking
Language	English
Dates of publication	2019-04
Size	p. 933-942.
Publishing place	John Wiley & Sons, Ltd
Document type	Article
Note	REVIEW
ZDB-ID	883561-5
ISSN	0950-5423
ISSN	0950-5423
DOI	10.1111/ijfs.14118
Database	NAL-Catalogue (AGRICOLA)

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Article: The Flavor Chemistry of Fortified Wines-A Comprehensive Approach.

Abreu, Teresa / Perestrelo, Rosa / Bordiga, Matteo / Locatelli, Monica / Daniel Coïsson, Jean / Câmara, José S

Foods (Basel, Switzerland)

2021 Volume 10, Issue 6

Abstract	For centuries, wine has had a fundamental role in the culture and habits of different civilizations. Amongst numerous wine types that involve specific winemaking processes, fortified wines possess an added value and are greatly honored worldwide. This review comprises the description of the most important characteristics of the main worldwide fortified wines-Madeira, Port, Sherry, Muscat, and Vermouth-structured in three parts. The first part briefly describes the chemistry of wine flavor, the origin of typical aroma (primary, secondary and tertiary), and the influencing parameters during the winemaking process. The second part describes some specificities of worldwide fortified wine, highlighting the volatile composition with particular emphasis on aroma compounds. The third part reports the volatile composition of the most important fortified wines, including the principal characteristics, vinification process, the evolution of volatile organic compounds (VOCs) during the aging processes, and the most important odor descriptors. Given the worldwide popularity and the economic relevance of fortified wines, much research should be done to better understand accurately the reactions and mechanisms that occur in different stages of winemaking, mainly during the oxidative and thermal aging.
Language	English
Publishing date	2021-05-29
Publishing country	Switzerland
Document type	Journal Article ; Review
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods10061239
Database	MEDical Literature Analysis and Retrieval System OnLINE

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