Emma Chiavaro

Publications (55) View all

• Source

  Available from: Teodoro S Kaufman

  Article: A novel chemometric strategy for the estimation of extra virgin olive oil adulteration with edible oils

  Rubén M. Maggio, Lorenzo Cerretani, Emma Chiavaro, Teodoro S. Kaufman, Alessandra Bendini
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  ABSTRACT: A useful procedure for the qualitative and quantitative determination of vegetable oils (canola, hazelnut, pomace and high linoleic/oleic sunflower) as adulterants in commercial samples of extra virgin olive oil, has been developed. Partial least squares (PLS) was employed for the analysis of Fourier transform infrared spectroscopy (FTIR) spectral data of the blend oil samples. Calibration models were constructed for extra virgin olive oil purity, with wavelength selection in the infrared region, according to their predictive ability, with first derivative and mean centering used as data pretreatment. PLS models were internally validated by the leave-one-out procedure. The method developed was very suitable for the determination of modeled adulterants but it may also reveal an adulteration even if it does not derive from the adulterants employed in this study.
  Food Control 04/2013; · 2.66 Impact Factor
• Source

  Available from: Antonella Castagna

  Article: Effect of postharvest UV-B irradiation on nutraceutical quality and physical properties of tomato fruits.

  Antonella Castagna, Emma Chiavaro, Chiara Dall'asta, Massimiliano Rinaldi, Gianni Galaverna, Annamaria Ranieri
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  ABSTRACT: Nutraceutical (ascorbic acid and carotenoids) and physical (colour and firmness) parameters were evaluated in two tomato genotypes (Money maker and high pigment-1) subjected to post harvest UV-B irradiation at different ripening stages (mature green and turning). UV-B treatment increased the concentration of ascorbic acid and carotenoids in Money maker flesh and peel, while high pigment-1 fruits underwent only minor changes, suggesting that hp-1 mutation decreased the fruit ability to respond to UV-B radiation. Colour parameters appeared to be more influenced by harvesting stages than UV-B with the exception of redness (a(∗)), which in Money maker was found to increase in both flesh and peel of irradiated fruits at turning stage, although not significantly, while control was more red than treated at mature green stage. Firmness was negatively influenced by UV-B, as tomatoes were found to soften after the treatment, although this aspect needs further studies to be clarified.
  Food Chemistry 04/2013; 137(1-4):151-8. · 3.65 Impact Factor
• Article: Physicochemical and Microbiological Quality of Sous-Vide-Processed Carrots and Brussels Sprouts

  Massimiliano Rinaldi, Chiara Dall’Asta, Federica Meli, Elisa Morini, Nicoletta Pellegrini, Monica Gatti, Emma Chiavaro
  Food and Bioprocess Technology 10/2012; · 3.70 Impact Factor
• Article: Kinetic evaluation of non-isothermal crystallization of oxidized extra virgin olive oil

  Emma Chiavaro, Lorenzo Cerretani, Maria Paciulli, Stefano Vecchio
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  ABSTRACT: In this study, accelerated storage tests were carried out at 60°C up to 20weeks on three extra virgin olive oils (Evoos) with different total phenol contents and fatty acid compositions (named as EvooA, EvooB, and EvooC). Their oxidative statuses, evaluated by means of primary oxidation value and total phenolic content, were related to both the shapes of differential scanning calorimetry (DSC) cooling curves and thermal properties. DSC cooling curves were all deconvoluted as crystallization occurs in a quite narrow range, and the single steps are not well separated. The first deconvoluted DSC peak for the three samples tested, which occurs in the temperature interval between −45°C and −30°C, can probably be ascribable to the crystallization of tri-unsaturated triacylglycerols. A non-isothermal crystallization kinetic procedure, derived by the well-known isothermal Avrami equation, combined with the method of Ozawa, was applied to the first deconvoluted DSC peak only by processing the data related to this DSC peak. Results of the modified Avrami method were found in agreement with those of the Ozawa method. In particular, Avrami and Ozawa's exponents lie from 2 to 4 (being those of fresh samples always lower than those subjected to the accelerated oxidation test). Crystallization is relatively slow for fresh samples whereas after the first 4weeks; it occurs faster in EvooB and EvooC. KeywordsExtra virgin olive oil–Differential scanning calorimetry–Non-isothermal crystallization kinetics–Ozawa-Avrami method
  Journal of Thermal Analysis and Calorimetry 05/2012; 108(2):799-806. · 1.60 Impact Factor
• Source

  Available from: Eleonora Carini

  Article: High pressure-induced tapioca starch gels: physico-chemical characterization and stability

  Elena Vittadini, Eleonora Carini, Emma Chiavaro, Pierpaolo Rovere, Davide Barbanti
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  ABSTRACT: Gelatinization of tapioca starch (25% dry basis) was induced by high hydrostatic pressure processing (HPP) at 600MPa under different time and temperature regimes (30°C for 10, 20 and 30min; 50°C for 10min; 80°C for 10min). Textural, thermal and structural properties of the gels were studied and their stability was evaluated after 28days of refrigerated (4°C) and frozen (−18°C) storage. Thermally induced gels (90±1°C, 20min, gel-T) were used as controls. HPP resulted in the formation of harder gels than thermal processing (more significantly at lower processing temperatures) partially preserving the granular structure of the native starch. Longer HPP treatments caused only a slight decrease in hardness that was significant only at longer processing times (30min). DSC thermograms of high pressure-induced samples showed a more asymmetrical ice-melting peak than that of thermally induced gels. Asymmetry of the peak of HP treated samples was more pronounced in samples processed at lower than at higher temperature. A different starch–water and/or starch/starch interaction may be hypothesized. During storage, all samples became stiffer and the amylopectin recrystallization increased, more extensively in thermally induced than in HPP samples where a stronger starch–starch and/or starch/water interactions may have hindered the recrystallization process.
  European Food Research and Technology 04/2012; 226(4):889-896. · 1.57 Impact Factor