The food industry has made large investments in processing facilities relying mostly on conventional thermal processing technologies with well-established reliability and efficacy. These techniques have important disa...The food industry has made large investments in processing facilities relying mostly on conventional thermal processing technologies with well-established reliability and efficacy. These techniques have important disadvantages such as off flavors, destruction of nutrients, and other losses of product quality. Non thermal processing is a key factor for preserving or improving the nutritional value of food, and high pressure homogenization (HPH) processing is now a celebrated option experiencing worldwide commercial growth. Notwithstanding, little is known on the impact of HPH treatments on the nutritional value of food. In this study we have evaluated the possible modification induced by HPH treatment in egg-yogurt, mixed vegetable, and mixed fruit creams. Our results evidence that HPH does not affect the nutritional quality of lipids and does not cause lipolysis, lipid peroxidation and vitamin E loss. In plant food products, HPH preserved or improved the nutritional quality, suggesting its use as valid alternative to thermal pasteurization for obtaining high quality products with preserved nutritional characteristics. Although further investigations are needed, especially at extreme pressure and temperature combinations, our results open new perspectives for the production of ambient stable products with good nutritional value, and contribute to process optimization.展开更多
Salami is a cured sausage consisting of fermented and air-dried meat obtained from a mixture of meat and fat with spices and other ingredients.Excessive processed meat consumption is negatively considered because of i...Salami is a cured sausage consisting of fermented and air-dried meat obtained from a mixture of meat and fat with spices and other ingredients.Excessive processed meat consumption is negatively considered because of its high fat and salt contents and few bioactive molecules.Notwithstanding,salami is largely consumed,and there is a strong interest to produce better and healthier products by substituting nitrites and nitrates with natural extracts.This work produced four different salami,two controls including nitrates and two alternative preparations where nitrates were substituted with plant extract and ascorbic acid.The products were in vitro digested with the INFOGEST protocol to simulate the oro-gastro-duodenal phase and in vitro fermented with MICODE model to simulate the colon phase.Samples were analyzed by microbiomics and metabolomics approaches to study the changes in bacterial populations and in metabolites production.The results showed that the clean-label formulations promote a general eubiosis of the intestinal microbiota,including favorable F/B ratio,the proliferation of beneficial microbial taxa(Bifidobacteriaceae),and reduction of negative microbial populations(Enterobacteriaceae).Volatilome analysis highlighted a marked production of beneficial molecules,including acetate,propionate and butyrate,and a reduction in host negative molecules such as phenol and p-cresol.Our results tell that the plant extracts could be used to replace nitrates,because the features obtained are comparable to those of controls.This work could represent an encouraging starting point for the processed meat industry for the development of clean-label formulations aimed at reducing the negative impact of these products on consumers.展开更多
文摘The food industry has made large investments in processing facilities relying mostly on conventional thermal processing technologies with well-established reliability and efficacy. These techniques have important disadvantages such as off flavors, destruction of nutrients, and other losses of product quality. Non thermal processing is a key factor for preserving or improving the nutritional value of food, and high pressure homogenization (HPH) processing is now a celebrated option experiencing worldwide commercial growth. Notwithstanding, little is known on the impact of HPH treatments on the nutritional value of food. In this study we have evaluated the possible modification induced by HPH treatment in egg-yogurt, mixed vegetable, and mixed fruit creams. Our results evidence that HPH does not affect the nutritional quality of lipids and does not cause lipolysis, lipid peroxidation and vitamin E loss. In plant food products, HPH preserved or improved the nutritional quality, suggesting its use as valid alternative to thermal pasteurization for obtaining high quality products with preserved nutritional characteristics. Although further investigations are needed, especially at extreme pressure and temperature combinations, our results open new perspectives for the production of ambient stable products with good nutritional value, and contribute to process optimization.
基金funded by Italian POR-FESR 2014-2020(Innovative Milk and Meat products for Consumer’s Health-MiMe4Health)Call for strategic industrial research projects aimed at the priority areas of the Intelligent Specialization Strategy(DGR n.986/2018)Project nr.PG/2018/632,065.
文摘Salami is a cured sausage consisting of fermented and air-dried meat obtained from a mixture of meat and fat with spices and other ingredients.Excessive processed meat consumption is negatively considered because of its high fat and salt contents and few bioactive molecules.Notwithstanding,salami is largely consumed,and there is a strong interest to produce better and healthier products by substituting nitrites and nitrates with natural extracts.This work produced four different salami,two controls including nitrates and two alternative preparations where nitrates were substituted with plant extract and ascorbic acid.The products were in vitro digested with the INFOGEST protocol to simulate the oro-gastro-duodenal phase and in vitro fermented with MICODE model to simulate the colon phase.Samples were analyzed by microbiomics and metabolomics approaches to study the changes in bacterial populations and in metabolites production.The results showed that the clean-label formulations promote a general eubiosis of the intestinal microbiota,including favorable F/B ratio,the proliferation of beneficial microbial taxa(Bifidobacteriaceae),and reduction of negative microbial populations(Enterobacteriaceae).Volatilome analysis highlighted a marked production of beneficial molecules,including acetate,propionate and butyrate,and a reduction in host negative molecules such as phenol and p-cresol.Our results tell that the plant extracts could be used to replace nitrates,because the features obtained are comparable to those of controls.This work could represent an encouraging starting point for the processed meat industry for the development of clean-label formulations aimed at reducing the negative impact of these products on consumers.
