Bruno Zanoni
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View article: Bicarbonate-assisted extraction of pomegranate peel (<i>Punica granatum</i> L.) to obtain extracts with new low molecular weight phenols and enriched in total tannins and ellagic acid
Bicarbonate-assisted extraction of pomegranate peel (<i>Punica granatum</i> L.) to obtain extracts with new low molecular weight phenols and enriched in total tannins and ellagic acid Open
Pomegranate peel is a by-product rich in ellagitannins, characterized by high molecular weight and low bioavailability. Working on several peel samples, we aimed to propose a single-step bicarbonate-assisted extraction to produce dry extra…
View article: Seasonal and Cultivar-Dependent Phenolic Dynamics in Tuscan Olive Leaves: A Two-Year Study by HPLC-DAD-MS for Food By-Product Valorization
Seasonal and Cultivar-Dependent Phenolic Dynamics in Tuscan Olive Leaves: A Two-Year Study by HPLC-DAD-MS for Food By-Product Valorization Open
Olive tree leaf is a phenol-rich, high-potential-value biomass that can be used to formulate food additives and supplements. Leaf phenolic content varies depending on numerous factors, like cultivar, geographical origin, year, and season o…
View article: Chemical, Sensory, and Nutraceutical Profiling, and Shelf-Life Assessment of High-Quality Extra Virgin Olive Oil Produced in a Local Area near Florence (Italy)
Chemical, Sensory, and Nutraceutical Profiling, and Shelf-Life Assessment of High-Quality Extra Virgin Olive Oil Produced in a Local Area near Florence (Italy) Open
Consumers are increasingly willing to pay a premium for high-quality extra virgin olive oils (HQ-EVOOs) with specific sensory or nutraceutical properties, and originating from particular botanical or geographical origins. Regarding geograp…
View article: Robust application of a chemometric model based on the relationships between 10 volatile compounds and sensory attributes to support the panel test in virgin olive oil quality classification in olive oil companies
Robust application of a chemometric model based on the relationships between 10 volatile compounds and sensory attributes to support the panel test in virgin olive oil quality classification in olive oil companies Open
Several approaches have been proposed to support the panel test in virgin olive oil classification, but none of them is currently applied in olive oil companies. Aim of this study was the robust application of a chemometric model in a big …
View article: Clustering of Italian Monovarietal Extra Virgin Olive Oil through Statistical Analysis of Sensory and Chemical Data for its Valorization
Clustering of Italian Monovarietal Extra Virgin Olive Oil through Statistical Analysis of Sensory and Chemical Data for its Valorization Open
Monovarietal extra virgin olive oil (MEVOO) is a niche product whose production has been constantly increasing in the last decades. MEVOOs of different cultivars are characterized by peculiar sensory attributes, which appeal to specific co…
View article: Shelf-life of flavoured olive oil with chili pepper: Comparison between co-milling fresh chili peppers with olives and typical infusion flavouring methods over 18 months of storage
Shelf-life of flavoured olive oil with chili pepper: Comparison between co-milling fresh chili peppers with olives and typical infusion flavouring methods over 18 months of storage Open
The aim was to study the shelf-life over 18 months of storage (no light and oxygen exposure) of chili peppers flavoured olive oils comparing flavouring methods of co-milling of fresh chili peppers with sound olives at mill scale with tempo…
View article: 1H-NMR, HPSEC-RID, and HPAEC-PAD Characterization of Polysaccharides Extracted by Hydrodynamic Cavitation from Apple and Pomegranate By-Products for Their Valorization: A Focus on Pectin
1H-NMR, HPSEC-RID, and HPAEC-PAD Characterization of Polysaccharides Extracted by Hydrodynamic Cavitation from Apple and Pomegranate By-Products for Their Valorization: A Focus on Pectin Open
Several chemical analytical methods were applied to characterize the chemical structure of polysaccharides extracted from discarded apples and pomegranate peels using hydrodynamic cavitation methods in a circular economy perspective. In pa…
View article: HS-SPME-GC-MS Analysis of the Volatile Composition of Italian Honey for Its Characterization and Authentication Using the Genetic Algorithm
HS-SPME-GC-MS Analysis of the Volatile Composition of Italian Honey for Its Characterization and Authentication Using the Genetic Algorithm Open
Honey’s chemical and sensory characteristics depend on several factors, including its botanical and geographic origins. The consumers’ increasing interest in monofloral honey and honey with a clear indication of geographic origin make thes…
View article: HS-SPME-GC-MS and Chemometrics for the Quality Control and Clustering of Monovarietal Extra Virgin Olive Oil: A 3-Year Study on Terpenes and Pentene Dimers of Italian Cultivars
HS-SPME-GC-MS and Chemometrics for the Quality Control and Clustering of Monovarietal Extra Virgin Olive Oil: A 3-Year Study on Terpenes and Pentene Dimers of Italian Cultivars Open
Terpenes and pentene dimers are less studied volatile organic compounds (VOCs) but are associated with specific features of extra virgin olive oils (EVOOs). This study aimed to analyze mono- and sesquiterpenes and pentene dimers of Italian…
View article: Markers of sensory dynamics in phenols-rich virgin olive oils under optimal storage conditions
Markers of sensory dynamics in phenols-rich virgin olive oils under optimal storage conditions Open
Early changes in sensory quality of phenols-rich virgin olive oil (VOO) and their relationship with the chemical changes are less studied in the literature. Therefore, the objective of this study was to propose a predictive model of dynami…
View article: Towards an index of damage of olive paste during virgin olive oil extraction: The role of β-OH-acteoside diastereomers for risk assessment of the fusty/muddy sediment sensory defect
Towards an index of damage of olive paste during virgin olive oil extraction: The role of β-OH-acteoside diastereomers for risk assessment of the fusty/muddy sediment sensory defect Open
The aim of this study was to propose an index/marker of thermal/oxidative damage of olive paste during virgin olive oil extraction to assess the risk of sensory defects in the obtained oil. Several olive oil extraction trials were carried …
View article: Can a Fraction of Flour and Sugar Be Replaced with Fruit By-Product Extracts in a Gluten-Free and Vegan Cookie Recipe?
Can a Fraction of Flour and Sugar Be Replaced with Fruit By-Product Extracts in a Gluten-Free and Vegan Cookie Recipe? Open
Certain food by-products, including not-good-for-sale apples and pomegranate peels, are rich in bioactive molecules that can be collected and reused in food formulations. Their extracts, rich in pectin and antioxidant compounds, were obtai…
View article: Chemical Data and Relationships for a Scoring Algorithm of Extra Virgin Olive Oil’s Nutritional Value
Chemical Data and Relationships for a Scoring Algorithm of Extra Virgin Olive Oil’s Nutritional Value Open
Extra virgin olive oil (EVOO) is a valuable product and is highly appreciated by consumers for its great nutritional value. However, to date, there has been a lack of uniform systems capable of ranking the nutritional value of EVOO based o…
View article: Characterization of 20 Oenological Tannins from Different Botanical Origins for Formulation of Blends with Redox Potential Tuning Ability in Model Wine Solution
Characterization of 20 Oenological Tannins from Different Botanical Origins for Formulation of Blends with Redox Potential Tuning Ability in Model Wine Solution Open
Twenty oenotannins from different botanical origins were studied in model wine solution (1 g/L, 12% ethanol, pH 3.5). An original device was created for measuring Oxidation–Reduction potential (ORp) of the solutions at 20 °C in strict anox…
View article: Chemical Characterization, Sensory Definition and Prediction Model of the Cider Dryness from New York State Apples
Chemical Characterization, Sensory Definition and Prediction Model of the Cider Dryness from New York State Apples Open
Cider is a fermented drink obtained from apple juice. As a function of the used apple cultivar, cider can be classified in four different categories (dry, semi-dry, semi-sweet, sweet), distinguished by the attribute of “dryness,” which ref…
View article: Virgin Olive Oil By-Product Valorization: An Insight into the Phenolic Composition of Olive Seed Extracts from Three Cultivars as Sources of Bioactive Molecules
Virgin Olive Oil By-Product Valorization: An Insight into the Phenolic Composition of Olive Seed Extracts from Three Cultivars as Sources of Bioactive Molecules Open
Olives are very rich in phenolic compounds with important health-promoting properties. The profile and content of phenols in olive pulp and virgin olive oil are strongly influenced by the fruit ripening degree, but little is known concerni…
View article: Composition and Physical Stability of the Colloidal Dispersion in Veiled Virgin Olive Oil
Composition and Physical Stability of the Colloidal Dispersion in Veiled Virgin Olive Oil Open
Veiled virgin olive oil (VOO) samples of nine different olive cultivars are chosen to have a wide range of physicochemical and biological properties of colloidal dispersions. The contents of proteins and phospholipids range from 40 to 190 …
View article: Simulation of Transport under Different Temperature Conditions: Effects on Extra Virgin Olive Oil Quality
Simulation of Transport under Different Temperature Conditions: Effects on Extra Virgin Olive Oil Quality Open
Extra virgin olive oil (EVOO) is imported/exported globally. However, little is known about the qualitative effects of the transport conditions, and, consequently, they are not usually controlled. This study simulates temperature fluctuati…
View article: Virgin olive oil processing by high voltage electrical discharge or high hydrostatic pressure
Virgin olive oil processing by high voltage electrical discharge or high hydrostatic pressure Open
We test the application of two emerging technologies to virgin olive oil (VOO) processing. high voltage electrical discharge (HVED) was tested at 20 kV and about 100 kJ/kg of VOO. High-pressure processing (HPP) was applied for 360 s at abo…
View article: Monitoring of Sangiovese Red Wine Chemical and Sensory Parameters along One-Year Aging in Different Tank Materials and Glass Bottle
Monitoring of Sangiovese Red Wine Chemical and Sensory Parameters along One-Year Aging in Different Tank Materials and Glass Bottle Open
The aim of this research was to study how different tank materials affected the chemical composition and the sensory profile of a red wine during aging. For this purpose, a single varietal Sangiovese wine was aged at the same time by using…
View article: Exploitation of virgin olive oil by‐products (<i>Olea europaea</i><scp>L</scp>.): phenolic and volatile compounds transformations phenomena in fresh two‐phase olive pomace (‘alperujo’) under different storage conditions
Exploitation of virgin olive oil by‐products (<i>Olea europaea</i><span>L</span>.): phenolic and volatile compounds transformations phenomena in fresh two‐phase olive pomace (‘alperujo’) under different storage conditions Open
BACKGROUND Much effort has recently been spent for re‐using virgin olive oil by‐products as nutraceutical ingredients for human diet thanks to their richness in bioactive phenols, but their management is not easy for producers. We aimed to…
View article: Quality of veiled olive oil: Role of turbidity components
Quality of veiled olive oil: Role of turbidity components Open
This study investigated the effects of water and content of solid particles, taken together as well as separately, on stability of veiled olive oil. The following oil samples were obtained through four different separation treatments: veil…
View article: A Methodological Approach to Assess the Effect of Organic, Biodynamic, and Conventional Production Processes on the Intrinsic and Perceived Quality of a Typical Wine: The Case Study of Chianti DOCG
A Methodological Approach to Assess the Effect of Organic, Biodynamic, and Conventional Production Processes on the Intrinsic and Perceived Quality of a Typical Wine: The Case Study of Chianti DOCG Open
The aim of this study was to propose a methodological approach to evaluate the impact of the organic, biodynamic, and conventional production processes on the intrinsic and perceived quality of a typical wine. For this purpose, fourteen co…
View article: Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products
Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products Open
Unripe grapes (UGs) are a waste product of vine cultivation rich in natural antioxidants. These antioxidants could be used in winemaking as alternatives to SO2. Three extracts were obtained by maceration from Viognier, Merlot and Sangioves…
View article: Volatile Profile of Two-Phase Olive Pomace (Alperujo) by HS-SPME-GC–MS as a Key to Defining Volatile Markers of Sensory Defects Caused by Biological Phenomena in Virgin Olive Oil
Volatile Profile of Two-Phase Olive Pomace (Alperujo) by HS-SPME-GC–MS as a Key to Defining Volatile Markers of Sensory Defects Caused by Biological Phenomena in Virgin Olive Oil Open
An olive pomace from the two-phase decanter stored in different conditions was used as a model to simulate the detrimental biological phenomena occurring during olive oil processing and storage. A group of EVOO and defective oils were also…
View article: Re-use of viticulture waste: the case of unripe grapes for the development of new vegetal foods enriched with phenols
Re-use of viticulture waste: the case of unripe grapes for the development of new vegetal foods enriched with phenols Open
Unripe grapes (UG) discarded during thinning are an undervalued source of phenols
\nwhich can be suitable ingredients for new functional foods. In developing phenolenriched
\nfoods, temperature, pH and interactions of phenols with macronut…