Alessandra De Bruno
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View article: Sustainable recovery of bioactive compounds from coffee silverskin
Sustainable recovery of bioactive compounds from coffee silverskin Open
Food-grade and environmentally sustainable extraction process optimization to efficient upcycling of coffee silverskin, enabling the bioactive recovery and supporting its integration in a circular production.
View article: Bioactive Compounds and Antioxidant Potential of Truffles: A Comprehensive Review
Bioactive Compounds and Antioxidant Potential of Truffles: A Comprehensive Review Open
Truffles are edible symbiotic hypogeal fungi and highly prized worldwide for their unique aroma and rich nutritional profile. Belonging to the order Pezizales and family Tuberaceae, with the genus Tuber being the most notable, truffles con…
View article: Use of Coffee Roasting By-Products (Coffee Silverskin) as Natural Preservative for Fresh-Cut Fennel Slices
Use of Coffee Roasting By-Products (Coffee Silverskin) as Natural Preservative for Fresh-Cut Fennel Slices Open
The coffee roasting by-product, coffee silverskin, represents a serious problem in environmental pollution. Still, it is also an interesting source of chemical compounds that can be recovered and used in the food industry to improve the ph…
View article: Ripening Dynamics and Optimal Harvest Timing of ‘Fantastico’ and ‘Femminello’ Bergamot Fruit
Ripening Dynamics and Optimal Harvest Timing of ‘Fantastico’ and ‘Femminello’ Bergamot Fruit Open
Bergamot was traditionally grown for its essential oil, but recently, the juice’s health benefits have increased consumer demand. The need to understand how fruit characteristics change during growth and ripening is essential for optimizin…
View article: Valorization of Onion By-Products Bioactive Compounds by Spray Drying Encapsulation Technique
Valorization of Onion By-Products Bioactive Compounds by Spray Drying Encapsulation Technique Open
The increasing interest in sustainability has driven research into the utilization of food by-products. Onion by-products, rich in bioactive compounds, represent a valuable resource for developing functional ingredients; however, they are …
View article: Freeze-dried microencapsulation of bergamot pomace extract: stability and antioxidant performance in hydrophilic and lipophilic systems
Freeze-dried microencapsulation of bergamot pomace extract: stability and antioxidant performance in hydrophilic and lipophilic systems Open
The Graphical Abstract illustrates the experimental procedure from the recovery of bioactive compounds from bergamot by-products to the functionalization of two model food systems: a hydrophilic juice and a lipophilic oil-based matrix.
View article: Evaluation of Total Antioxidant Activity and Phenolic Profiles of Calabrian Breba Figs: A Detailed Study of Pulp and Skin from 29 Ficus carica L. Accessions
Evaluation of Total Antioxidant Activity and Phenolic Profiles of Calabrian Breba Figs: A Detailed Study of Pulp and Skin from 29 Ficus carica L. Accessions Open
This work was carried out on twenty-nine fig accessions cultivated in the Calabria region (Italy). The main antioxidant parameters were determined with the aim of selecting superior genotypes and supporting the establishment of new commerc…
View article: Sustainable use of coffee roasting by-products: development of high value-added gummy candies
Sustainable use of coffee roasting by-products: development of high value-added gummy candies Open
The sustainable utilization of production wastes in the agri-food sector is an increasing challenge. This work aims to evaluate the applicability of coffee silverskin, the main by-product of coffee roasting, in the formulation of gummy can…
View article: Bergamot Pomace Flour: From Byproduct to Bioactive Ingredient for Pasta Production
Bergamot Pomace Flour: From Byproduct to Bioactive Ingredient for Pasta Production Open
Contemporary consumers demonstrate an increasing preference for foods formulated with sustainable ingredients and health-promoting benefits. In this study, both demands were addressed by formulating enriched pasta using by-products derived…
View article: Improving the Storage Quality of Ready-to-Eat Clementine Fruits Using Lemon By-Products
Improving the Storage Quality of Ready-to-Eat Clementine Fruits Using Lemon By-Products Open
In this study, the effect of the antioxidant extract from lemon by-products (Citrus × Limon L.) integrated into an edible alginate-based coating was evaluated to preserve the storage quality of ready-to-eat Clementine (Citrus × Clementina)…
View article: Impact of Antioxidant-Enriched Edible Gel Coatings and Bio-Based Packaging on Cherry Tomato Preservation
Impact of Antioxidant-Enriched Edible Gel Coatings and Bio-Based Packaging on Cherry Tomato Preservation Open
This research investigates the effects of using edible gel coatings and bio-based packaging materials on extending the shelf life of cherry tomatoes. Two edible gel coatings (guar gum and guar gum +5% of a lemon (Citrus limon (L.) Osbeck p…
View article: Quality Evaluation of Bergamot Juice Produced in Different Areas of Calabria Region
Quality Evaluation of Bergamot Juice Produced in Different Areas of Calabria Region Open
Citrus fruits are extensively cultivated worldwide, with Italy and Spain being major producers. In Southern Italy, particularly in Reggio Calabria, a typical citrus fruit is produced, namely, bergamot (Citrus bergamia Risso et Poiteau), kn…
View article: Quality Evaluation of Bergamot Fruits Produced in Different Areas of Calabria Region
Quality Evaluation of Bergamot Fruits Produced in Different Areas of Calabria Region Open
Citrus fruits are extensively cultivated worldwide, with Italy and Spain being major producers. Southern Italy, particularly in Reggio Calabria, a typical citrus fruit is produced, namely, bergamot (Citrus bergamia Risso et Poiteau), known…
View article: Flavonoid- and limonoid-rich extracts from lemon pomace by-products: Technological properties for the formulation of o/w emulsions
Flavonoid- and limonoid-rich extracts from lemon pomace by-products: Technological properties for the formulation of o/w emulsions Open
Lemon pomace, the by-product derived from the industrial processing of citrus fruits for juice production, is a matrix rich in flavonoids and limonoids, bioactive compounds with interesting functional properties. The aim of the present wor…
View article: Sustainable Recovery of Antioxidant Compounds from Rossa Di Tropea Onion Waste and Application as Ingredient for White Bread Production
Sustainable Recovery of Antioxidant Compounds from Rossa Di Tropea Onion Waste and Application as Ingredient for White Bread Production Open
From a sustainability and circular economy point of view, this study evaluated the possibility of recovering antioxidant compounds from Rossa di Tropea onion waste for application in the food industry as natural ingredients. In particular,…
View article: Quality Evaluation of Ready-to-Eat Coated Clementine (Citrus x Clementina) Fruits
Quality Evaluation of Ready-to-Eat Coated Clementine (Citrus x Clementina) Fruits Open
Conventional and innovative preservation treatments were compared to extend the shelf life of ready-to-eat Clementine (Citrus x Clementina) segments. The aim of this research was to find an environmentally friendly packaging typology for t…
View article: Recovery of Bioactive Compounds from Calabrian Bergamot Citrus Waste: Selection of Best Green Extraction
Recovery of Bioactive Compounds from Calabrian Bergamot Citrus Waste: Selection of Best Green Extraction Open
The purpose of this study was to select the best green extraction technique to recover the bioactive compounds in Calabrian Bergamot waste (Pomace). Different experimental variables such as solvent, time, and temperature were tested and th…
View article: Host–Guest Complexes HP-β-CD/Citrus Antioxidants: Exploratory Evaluations of Enhanced Properties in Biodegradable Film Packaging
Host–Guest Complexes HP-β-CD/Citrus Antioxidants: Exploratory Evaluations of Enhanced Properties in Biodegradable Film Packaging Open
The aim of this work was to exploit the antioxidant potential of molecules recovered during the pectin purification process of citrus lemon waste and to encapsulate them in stable pectin films, with a view to a green and circular economy p…
View article: Effect of Edible Coating Enriched with Natural Antioxidant Extract and Bergamot Essential Oil on the Shelf Life of Strawberries
Effect of Edible Coating Enriched with Natural Antioxidant Extract and Bergamot Essential Oil on the Shelf Life of Strawberries Open
In this study, the effects of the application of edible coatings on the shelf life of the strawberry were evaluated, with the aim of extending the fruit’s availability and shelf life while preserving its qualitative characteristics. In par…
View article: Effects of Altering Carbohydrate Supply to Fruit during Development on the Carpometric and Qualitative Characteristics of “Feminello Zagara Bianca” Lemon
Effects of Altering Carbohydrate Supply to Fruit during Development on the Carpometric and Qualitative Characteristics of “Feminello Zagara Bianca” Lemon Open
In this study, the effects of altering carbohydrate supply, carried out through branch girdling, on the carpometric and qualitative characteristics of the Feminello Zagara Bianca variety lemon fruits were evaluated. Four girdling times (70…
View article: Fortification of vegetable fat with natural antioxidants recovered by bergamot pomace for use as an ingredient for the production of biscuits
Fortification of vegetable fat with natural antioxidants recovered by bergamot pomace for use as an ingredient for the production of biscuits Open
Modern consumers are increasingly interested in eating healthy food and paying attention to the reduction of synthetic preservatives and the increased use of natural preservatives.
View article: Functional and Sustainable Application of Natural Antioxidant Extract Recovered from Olive Mill Wastewater on Shelf-Life Extension of “Basil Pesto”
Functional and Sustainable Application of Natural Antioxidant Extract Recovered from Olive Mill Wastewater on Shelf-Life Extension of “Basil Pesto” Open
A natural antioxidant extract obtained from oil mill wastewater was used for the formulation of basil pesto sauce, with the aim to improve quality and stability during storage. The antioxidant extract was added to traditional ingredients (…
View article: Effect of pomegranate supplementation on the wine yeast response to acidic and osmotic stresses
Effect of pomegranate supplementation on the wine yeast response to acidic and osmotic stresses Open
The aim of the present work was to verify in winemaking the anti-stress efficacy due to the integration of the grape must with two protectants: pomegranate albedo and pomegranate arils; these substances had displayed in vitro anti-stress e…
View article: Formulation of Biscuits Fortified with a Flour Obtained from Bergamot By-Products (Citrus bergamia, Risso)
Formulation of Biscuits Fortified with a Flour Obtained from Bergamot By-Products (Citrus bergamia, Risso) Open
Bergamot belongs to the Rutaceae family and is a typical fruit grown principally in the province of Reggio Calabria (South Italy). Nowadays, its industrial use is mostly related to the extraction of the essential oil contained in the flave…
View article: Valorization of ‘Rossa di Tropea’ Onion Waste through Green Recovery Techniques of Antioxidant Compounds
Valorization of ‘Rossa di Tropea’ Onion Waste through Green Recovery Techniques of Antioxidant Compounds Open
The aim of this work was to maximize the recovery of the bioactive components from an important solid waste derivate from Tropea onion processing. To achieve this, three different extractive procedures (conventional for maceration, ultraso…
View article: New procedure to pre-select lactic acid bacteria able to control table-olive fermentation
New procedure to pre-select lactic acid bacteria able to control table-olive fermentation Open
Using 35 artisanal Calabrian table-olive brines, 153 strains of lactic acid bacteria were isolated. A screening procedure was designed, involving the following steps: 1) Gram stain, cellular morphology, homolactic fermentation, acidifying …
View article: Functionalization of a Vegan Mayonnaise with High Value Ingredient Derived from the Agro-Industrial Sector
Functionalization of a Vegan Mayonnaise with High Value Ingredient Derived from the Agro-Industrial Sector Open
This work aimed to evaluate the antioxidant effect determined by the addition of phenolic extract on the oxidative stability and quality of vegan mayonnaise. Two different antioxidant extracts containing 100 mg L−1 of hydroxytyrosol and ob…
View article: Functionalized Biscuits with Bioactive Ingredients Obtained by Citrus Lemon Pomace
Functionalized Biscuits with Bioactive Ingredients Obtained by Citrus Lemon Pomace Open
In this study, functionalized biscuits were prepared through the enrichment of dough with lemon peel and natural antioxidants extracted from lemon pomace. Lemon pomace extract (LPE) was analyzed for total phenolic content before addition, …