Sara Limbo
YOU?
Author Swipe
View article: Development of Photo-Active Chitosan-Based Films with Riboflavin for Enhanced Antimicrobial Food Packaging Applications
Development of Photo-Active Chitosan-Based Films with Riboflavin for Enhanced Antimicrobial Food Packaging Applications Open
This study reports the development of chitosan-based (CS) films incorporating riboflavin (RF) as a natural photosensitizer to create sustainable, light-activated antimicrobial packaging materials. The films were prepared by solvent casting…
View article: Functionalization of Sodium Caseinate for Production of Neat Films: Effects of Casein Crosslinking Induced by Heating at Alkaline pH or Light Exposure
Functionalization of Sodium Caseinate for Production of Neat Films: Effects of Casein Crosslinking Induced by Heating at Alkaline pH or Light Exposure Open
This study explored the functionalization of sodium caseinate (NaCas) using environmentally friendly approaches to improve the mechanical and structural properties of the derived films. NaCas functionalization was achieved through casein c…
View article: Setting Up a “Green” Extraction Protocol for Bioactive Compounds in Buckwheat Husk
Setting Up a “Green” Extraction Protocol for Bioactive Compounds in Buckwheat Husk Open
Buckwheat, a gluten-free pseudocereal, is rich in dietary fiber, minerals, high-quality proteins, vitamins, and essential amino acids. Buckwheat husk, a by-product of dehulling, contains high levels of bioactive compounds such as polypheno…
View article: Upcycling casein from expired pasteurized milk into films – Development and characterization of films made from sodium caseinate
Upcycling casein from expired pasteurized milk into films – Development and characterization of films made from sodium caseinate Open
View article: On the Unique Morphology and Elastic Properties of Multi-jet Electrospun Cashew Gum-Based Fiber Mats
On the Unique Morphology and Elastic Properties of Multi-jet Electrospun Cashew Gum-Based Fiber Mats Open
This study investigates the unique morphology and mechanical properties of multi-jet electrospun cashew gum (CG) when combined with high molecular weight polyethylene oxide (PEO) and glycerol. Cashew gum (CG) is an inexpensive, non-toxic p…
View article: Upcycling Casein from Expired Pasteurized Milk into Films – Development and Characterization of Films Made from Sodium Caseinate
Upcycling Casein from Expired Pasteurized Milk into Films – Development and Characterization of Films Made from Sodium Caseinate Open
View article: High-speed cold centrifugation of milk modifies the microbiota, the ripening process and the sensory characteristics of raw-milk hard cheeses
High-speed cold centrifugation of milk modifies the microbiota, the ripening process and the sensory characteristics of raw-milk hard cheeses Open
View article: Strategies for Exploiting Milk Protein Properties in Making Films and Coatings for Food Packaging: A Review
Strategies for Exploiting Milk Protein Properties in Making Films and Coatings for Food Packaging: A Review Open
Biopolymers of different natures (carbohydrates, proteins, etc.) recovered from by-products of industrial processes are increasingly being studied to obtain biomaterials as alternatives to conventional plastics, thus contributing to the im…
View article: Performance comparison of coatings based on cellulose nanocrystals and microfibrillated cellulose for food packaging
Performance comparison of coatings based on cellulose nanocrystals and microfibrillated cellulose for food packaging Open
View article: Controlled release of Michelia alba oil vapour from plastic sachets to control the growth of Aspergillus flavus on brown rice and its possible mode of action
Controlled release of Michelia alba oil vapour from plastic sachets to control the growth of Aspergillus flavus on brown rice and its possible mode of action Open
View article: Beyond the eco-design of case-ready beef packaging: The relationship between food waste and shelf-life as a key element in life cycle assessment
Beyond the eco-design of case-ready beef packaging: The relationship between food waste and shelf-life as a key element in life cycle assessment Open
View article: Screening of diesters of ortho‐phthalic acid in printed baby bibs in the European market
Screening of diesters of ortho‐phthalic acid in printed baby bibs in the European market Open
A screening exercise targeting ortho‐phthalates in 22 plastic baby bibs collected in the European market was performed. A GC–MS method was used with a limit of detection ranging from 0.1 to 0.6 mg kg −1 bib. The most frequently detected ph…
View article: Natural cellulosic material characteristics: A possibility to develop antimicrobial active fiber-based packaging
Natural cellulosic material characteristics: A possibility to develop antimicrobial active fiber-based packaging Open
Coconut husk, rubberwood sawdust, and palm leaf base are cellulosic agricultural wastes that have potential to be processed to fiber as absorbing material. This study investigated characteristics (morphological, physiological properties, c…
View article: Novel technologies for extending the shelf life of drinking milk: Concepts, research trends and current applications
Novel technologies for extending the shelf life of drinking milk: Concepts, research trends and current applications Open
View article: Characterization and antibacterial activity of gelatin‐based film incorporated with <i>Arbutus unedo</i> L. fruit extract on <i>Sardina pilchardus</i>
Characterization and antibacterial activity of gelatin‐based film incorporated with <i>Arbutus unedo</i> L. fruit extract on <i>Sardina pilchardus</i> Open
Gelatin-based films incorporated with Arbutus unedo fruit extract (AFE) were prepared and characterized. LC-DAD analysis demonstrated that the most abundant phenolic compounds in AFE were procyanidin B2 and gallic acid. The incorporation o…
View article: Investigating the Role of Antioxidant Compounds in Riboflavin-Mediated Photo-Oxidation of Methionine: A <sup>1</sup>H-NMR Approach
Investigating the Role of Antioxidant Compounds in Riboflavin-Mediated Photo-Oxidation of Methionine: A <sup>1</sup>H-NMR Approach Open
Riboflavin (RF) is a well-known photosensitizer, responsible for the light-induced oxidation of methionine (Met) leading to the spoilage of wine. An NMR approach was used to investigate the role of gallic acid (GA) and sulfur dioxide (SO
View article: Chemical Characterization and Volatile Profile of Trebbiano di Lugana Wine: A Case Study
Chemical Characterization and Volatile Profile of Trebbiano di Lugana Wine: A Case Study Open
In this study, the volatile profile of Trebbiano di Lugana wine was determined and its chemical composition was considered to understand its potential longevity. Seven wine samples produced in different years (2005–2017) were collected by …
View article: Storage of pasteurized milk in clear PET bottles combined with light exposure on a retail display case: A possible strategy to define the shelf life and support a recyclable packaging
Storage of pasteurized milk in clear PET bottles combined with light exposure on a retail display case: A possible strategy to define the shelf life and support a recyclable packaging Open
View article: Impact of Extending Hard-Cheese Ripening: A Multiparameter Characterization of Parmigiano Reggiano Cheese Ripened up to 50 Months
Impact of Extending Hard-Cheese Ripening: A Multiparameter Characterization of Parmigiano Reggiano Cheese Ripened up to 50 Months Open
Extending ripening of hard cheeses well beyond the traditional ripening period is becoming increasingly popular, although little is known about the actual evolution of their characteristics. The present work aimed at investigating selected…
View article: Fast Production of Cellulose Nanocrystals by Hydrolytic-Oxidative Microwave-Assisted Treatment
Fast Production of Cellulose Nanocrystals by Hydrolytic-Oxidative Microwave-Assisted Treatment Open
In contrast to conventional approaches, which are considered to be energy- and time-intensive, expensive, and not green, herein, we report an alternative microwave-assisted ammonium persulfate (APS) method for cellulose nanocrystals (CNCs)…
View article: Are cellulose nanocrystals “alien particles” to human experience?
Are cellulose nanocrystals “alien particles” to human experience? Open
A wide family of cellulose‐based additives are authorized worldwide as fillers and thickening agents in foods, pills, and tablets, and microcrystalline cellulose (MCC) is, among these, the most important one. Since MCC manufacturing is sim…
View article: Use of biodegradable materials as alternative packaging of typical Calabrian Provola cheese
Use of biodegradable materials as alternative packaging of typical Calabrian Provola cheese Open
View article: Light-induced reactions of methionine and riboflavin in model wine: Effects of hydrolysable tannins and sulfur dioxide
Light-induced reactions of methionine and riboflavin in model wine: Effects of hydrolysable tannins and sulfur dioxide Open
View article: NMR approach for monitoring the photo-degradation of riboflavin and methionine
NMR approach for monitoring the photo-degradation of riboflavin and methionine Open
View article: Effect of packaging on volatile profiles of mulberry tea
Effect of packaging on volatile profiles of mulberry tea Open
View article: Impiego di antiossidanti per limitare la comparsa del difetto di luce durante la shelf-life
Impiego di antiossidanti per limitare la comparsa del difetto di luce durante la shelf-life Open
Il difetto di luce è un'alterazione che può avvenire nel vino bianco dovuto alla formazione di composti solforati, quali metantiolo (MeSH) e dimetildisolfuro (DMDS). Tali composti derivano dalle reazioni foto-ossidative che coinvolgono la …
View article: Il difetto di luce nel vino bianco: Effetto ed evoluzione nel corso della conservazione
Il difetto di luce nel vino bianco: Effetto ed evoluzione nel corso della conservazione Open
L'esposizione del vino bianco ad una radiazione luminosa impatta negativamente sulle caratteristiche sensoriali. Tale condizione può causare la comparsa di un'alterazione, nota come difetto di luce, causata dalla formazione di composti sol…
View article: Application of UV-C light for preventing the light-struck taste in white wine
Application of UV-C light for preventing the light-struck taste in white wine Open
View article: Efficacy of Antimicrobial Agents for Food Contact Applications: Biological Activity, Incorporation into Packaging, and Assessment Methods: A Review
Efficacy of Antimicrobial Agents for Food Contact Applications: Biological Activity, Incorporation into Packaging, and Assessment Methods: A Review Open
View article: Antimicrobial agents and packaging systems in antimicrobial active food packaging: An overview of approaches and interactions
Antimicrobial agents and packaging systems in antimicrobial active food packaging: An overview of approaches and interactions Open