Agricultural Research Agency of Sardinia AGRIS Sardegna

Sassari, Italy

Agricultural Research Agency of Sardinia AGRIS Sardegna

Sassari, Italy
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Campus M.,Agricultural Research Agency of Sardinia AGRIS Sardegna | Cauli E.,Agricultural Research Agency of Sardinia AGRIS Sardegna | Scano E.,University of Sassari | Piras F.,Agricultural Research Agency of Sardinia AGRIS Sardegna | And 7 more authors.
Food and Bioprocess Technology | Year: 2017

The results of an experimental trial, carried out using a specifically prepared microbial starter, in an automated pilot plant, are presented. The microbial starter was composed by Lb. pentosus strains. The automatized process was compared with natural fermentation in plastic vats, as control. Relevant process parameters, chemico-physical determinations, instrumental texture, and microbiological analyses were carried out to monitor the fermentation process. Driving the process in controlled conditions resulted in a more rapid acidification, pH reaching lower values than the control. In controlled conditions, inoculated lactobacilli carried out a fast colonization supplanting more rapidly spoilage microflora. In started samples, yeasts number increased until reaching 5 log at 60 days, keeping this value constant until the end of the trials, while, in control batches, their growth was more rapid, reaching 5 log from 15 to 30 days, but their number decreased to 3 log at 90 days. The two processes produced olives with comparable texture profile. However, olives coming from the controlled process resulted debittered in 3 months (descriptive sensory analyses and oleuropein quantification in HPLC), while naturally fermented olives resulted not yet debittered at the end of the trial (180 days). Slight differences were found in few other sensory descriptors. Our results showed that, along with the use of effective autochthonous microbial starters, the innovation of processing plants is the next step towards the shortening of the processing time and the safety assurance of the product, while retaining the sensory quality of naturally fermented olives, using an environmentally friendly technology. © 2017 Springer Science+Business Media New York


Serreli G.,University of Cagliari | Incani A.,University of Cagliari | Atzeri A.,University of Cagliari | Angioni A.,University of Cagliari | And 4 more authors.
Journal of Food Science | Year: 2017

The phenolic fraction of a naturally fermented cultivar of table olives, “Tonda di Cagliari,” was investigated for the ability to protect Caco-2 cells against oxidative stress and membrane damage induced by tert-butyl hydroperoxyde (TBH). TBH exposure resulted in an alteration of cellular redox status, with an increase in reactive oxygen species (ROS) and a decrease in reduced glutathione (GSH) level. A loss of the epithelial integrity, as indicated by the decrease of the transepithelial electrical resistance value, was also observed over time, together with an intense lipid peroxidation process. The olives phenolic extract significantly counteracted ROS generation and subsequent alteration of monolayer integrity and membrane oxidative damage. The protective action of the extract is likely due to the scavenging ability of its main components, as hydroxytyrosol, oleuropein, and verbascoside among the secoiridoids and derivatives. Since olives phenolic compounds concentrate in the intestinal lumen, they may be a useful tool in the prevention of intestinal disorders related to oxidative damage. © 2017 Institute of Food Technologists®


Campus M.,Agricultural Research Agency of Sardinia AGRIS Sardegna | Sedda P.,Agricultural Research Agency of Sardinia AGRIS Sardegna | Cauli E.,Agricultural Research Agency of Sardinia AGRIS Sardegna | Piras F.,Agricultural Research Agency of Sardinia AGRIS Sardegna | And 7 more authors.
LWT - Food Science and Technology | Year: 2015

The processing of natural table olives is still empirical and far to be controlled. Taking natural fermentation (NF) as control, the performances of a single strain LAB starter culture (SSL) and a selected inoculum enrichment (SIE) were compared. The results showed that the SIE was more efficient in controlling spoiling microflora (Enterobacteriaceae spp.) compared to SSL and NF. Indeed, Enterobacteriaceae in SIE samples were not detectable starting from 10 days, while in SSL and NF samples starting from 30 days. Both starters rapidly acidified the brine, lowering the pH to safety levels (<4.0) after 12 days, while NF samples reached pH 4.3 after 45 days, and these values were kept constant up to 150 days. Moreover, both starters showed debittering activity, as stated through sensory analyses and HPLC analysis of phenols. Compared to NF samples, SIE and SSL extracts retained more hydroxytyrosol at the end of the process, and this could partially account for their higher scavenging activity. Texture profile analysis (TPA) showed that olives processed with SIE inoculum were firmer and more elastic, compared to SSL inoculated olives, thus resulting more similar to NF samples. © 2015 Elsevier Ltd.


PubMed | University of Cagliari and Agricultural Research Agency of Sardinia Agris Sardegna
Type: | Journal: Journal of food science | Year: 2017

The phenolic fraction of a naturally fermented cultivar of table olives, Tonda di Cagliari, was investigated for the ability to protect Caco-2 cells against oxidative stress and membrane damage induced by tert-butyl hydroperoxyde (TBH). TBH exposure resulted in an alteration of cellular redox status, with an increase in reactive oxygen species (ROS) and a decrease in reduced glutathione (GSH) level. A loss of the epithelial integrity, as indicated by the decrease of the transepithelial electrical resistance value, was also observed over time, together with an intense lipid peroxidation process. The olives phenolic extract significantly counteracted ROS generation and subsequent alteration of monolayer integrity and membrane oxidative damage. The protective action of the extract is likely due to the scavenging ability of its main components, as hydroxytyrosol, oleuropein, and verbascoside among the secoiridoids and derivatives. Since olives phenolic compounds concentrate in the intestinal lumen, they may be a useful tool in the prevention of intestinal disorders related to oxidative damage.


Nudda A.,University of Sassari | Battacone G.,University of Sassari | Bomboi G.,University of Sassari | Floris B.,University of Sassari | And 2 more authors.
Animal | Year: 2013

Aim of this work was to evaluate if long-term dietary supplementation of potassium iodide (KI) to dairy goats can influence metabolic and hormonal parameters. Thirty Sarda crossbred dairy goats were divided into three groups, which were orally administered 0 (control group; CON), 0.45 (low iodine group; LI) or 0.90 (high iodine group; HI) mg of KI/day, respectively. The daily dose of KI (76.5% of iodine) was administered as salt dissolved in water for 8 weeks. Plasma contents of nonesterified fatty acids (NEFA), urea, glucose, insulin, free triiodothyronine (FT3) and thyroxine (FT4) were determined weekly. Iodine supplementation increased significantly the FT3 hormone (P = 0.007) and FT3/FT4 ratio (P = 0.001) and tended to influence the FT4 hormone (P = 0.059). An iodine level × week of sampling interaction for NEFA (P = 0.013) evidenced a temporary concentration increase in supplemented groups. The 'Revised Quantitative Insulin Sensitivity Check Index' increased with KI supplementation (P ≤ 0.01). Blood urea nitrogen (BUN) and insulin were lowered (P ≤ 0.01) by iodine supplementation (groups LI and HI; P ≤ 0.01). The glucose concentration evidenced an iodine level × week of sampling interaction (P = 0.025) due to an unexpected and temporary increase of its concentration in the CON group. Glucose concentration was decreased by KI supplementation only in LI group (P < 0.05). In conclusion, the daily supplementation of low doses of KI can improve insulin sensitivity and decrease BUN in dairy goats. Copyright © 2012 The Animal Consortium.


Battacone G.,University of Sassari | Nudda A.,University of Sassari | Rassu S.P.G.,University of Sassari | Decandia M.,Agricultural Research Agency of Sardinia AGRIS Sardegna | Pulina G.,University of Sassari
Journal of Dairy Science | Year: 2012

The feedstuffs used in dairy animals must be able to give consumers confidence about the wholesomeness of milk with regard to aflatoxin contamination. The aim of this study was to determine the excretion patterns of aflatoxin M1 (AFM1) in the milk of dairy goats fed a single dose of pure aflatoxin B1 (AFB1), which can occasionally occur if feeds are infected by hot-spot growth of molds that produce aflatoxins. Five dairy goats in midlactation were administered 0.8mg of AFB1 orally. Individual milk samples were collected for 84h after AFB1 dosage. Aflatoxin M1 was found in milk in the highest concentration. In all goats, AFM1 was not detected in milk before AFB1 administration, but was detected in the first milking following AFB1 administration. The excretion pattern of AFM1 concentration in milk was very similar in all goats even if the values of the concentration differed between animals. The peak values for AFM1 concentration in milk was observed in milk collected during the milking at 3 and 6h. After the peak, the AFM1 in milk disappeared with a trend that fitted well a monoexponential decreasing function, and the toxin was not detected after 84h. Only about 0.17% of the amount of AFB1 administered was detected as AFM1 in milk, and about 50% of this was excreted in the first liter of milk yielded after AFB1 intake. Correct procedures to prevent growth of molds, and consequent AFB1 contamination, on the feedstuffs for lactating goats represent the key to providing consumers a guarantee that milk is not contaminated by AFM1. © 2012 American Dairy Science Association.

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