Donatella Peressini

Donatella Peressini
University of Udine | UNIUD · Department of Agricultural Food Environmental and Animal Sciences

PhD

About

49
Publications
8,951
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2,168
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Introduction
Donatella Peressini currently works at the Department of Agricultural, Food, Animal, Environmental Sciences, University of Udine. Donatella does research in Food Science. Their current project is 'Innovations in Food Science & Technolgy, 10-12 May 2017.'
Additional affiliations
March 1992 - present
University of Udine
Position
  • Research Assistant

Publications

Publications (49)
Article
Full-text available
Oleuropein (OP) is a polyphenol present in drupes and leaves of olive tree with health benefits and, as antioxidant, potentiality to alter gluten functionality. Effects of OP inclusion to wheat flour (0.01% and 0.02% on flour weight basis) on dough rheology and breadmaking performance, and bread features were investigated. Farinograph, uniaxial ext...
Article
Full-text available
The nutritional quality of gluten‐free products is important to the health of individuals with coeliac disease. Mushrooms are good sources of vitamins, dietary fibres, and proteins, and are a low‐calorie option that can be used in gluten‐free diets to improve their nutritional value. The effects of incorporating dried mushrooms on the hydration and...
Article
Full-text available
Psyllium seed husk (PSH) is a soluble dietary fibre with interesting health benefits, including reduction in blood glucose level in subjects with type 2 diabetes. Its supplementation in pasta represents a challenge due to a negative impact of high PSH levels on product acceptability. The aim of this work was to investigate the effects of the substi...
Article
Full-text available
Textural properties and in‐vitro glycaemic response of extruded rice bran‐enriched snacks. In this work, corn extruded snack products were enriched with rice bran (RB) at 10% and 15%. A co‐rotating twin‐screw extruder was used with a feed moisture content of 16 g 100 g−1, a screw speed of 240 r.p.m. and four heating sections of the barrel (100, 140...
Article
Full-text available
Research background. The worldwide demand for healthy and sulphur-free dried vegetables and fruits has grown. Combined ultrasound-assisted osmotic dehydration (UOD) and application of active coatings incorporating natural preservatives represents an attractive alternative to sulphuring to preserve the sensorial and nutritional quality of dried frui...
Article
Background: The effect of high-pressure homogenization (HPH) on the rheological and thermal properties, water retention capacity (WRC), morphology and in vitro digestion of wheat starch was evaluated. Starch suspensions (50 g kg-1 , w/w) were treated at increasing pressures (up to 100 MPa) and numbers of cycles (up to 5) to generate a wide range o...
Article
Full-text available
Polypropylene (PP) based active composite films were prepared by adding butylated hydroxy anisole (BHA), butylated hydroxytoluene (BHT), and tertiary butylated hydroquinone (TBHQ) antioxidants using the extrusion molding process. All concentrations of BHT, 2% to 3% BHA, and 3% TBHQ significantly increased the tensile strength (TS) of the composite...
Article
Full-text available
In this study, starch‐based films incorporating metal oxide (MO2) nanoparticles (NPs) of TiO2 and SiO2 (at a concentration of 1 to 4 wt. %) were produced by solution casting method. In order to exhibit antimicrobial properties, MO2 NPs were modified by synthesizing silver (Ag) ions over the NPs using cationic adsorption method. Ag ions were then re...
Article
The objective of this study was to investigate the effect of osmotic dehydration (with and without sonication) and the use of different types of edible coating on functional and color parameters of dried apricot. Osmotic pretreatment was carried out in sorbitol solution of 35 °Brix at 55 °C for 30 and 45 min. Two levels of ultrasound frequency (25...
Article
Pasta is a starchy staple food, which is a good carrier of health-promoting ingredients that can manipulate the glycaemic response. Dry pastas supplemented with DFs were produced substituting durum wheat semolina with Barley Balance® (BB), psyllium seed husk (P) or two inulin products with different degrees of polymerisation. The aim was to investi...
Article
Full-text available
Durum wheat is the raw material of choice for the manufacture of superior quality pasta products. However, in some parts of the world many pasta producers have to use common wheat to make pasta, which shows a deficiency with respect to quality attributes. In this respect, the functionality of different hydrocolloids in a weak common wheat flour was...
Article
BACKGROUND Professional pasta cookers are filled with fresh water. The solids leached from the cooked pasta make pasta less firm and stickier while leading to water properties changes and overflow. The added fresh water has to be then reheated. The effect of continuous cooking on cooked pasta quality and water properties was investigated for the fi...
Article
The effect of high pressure homogenization (HPH) and ultrasound (US) on rheological properties, color, precipitate weight ratio, pectin esterification degree and cell integrity of tomato juices with different soluble solids content (5.0, 7.5, 10.0 °Brix) was studied. Samples were subjected to HPH up to 150 MPa or US up to 30 min. The energy efficie...
Article
Background: The objective was to evaluate whether an ultrasonic reflectance technique has predictive capacity for breadmaking performance of doughs made from a wide range of formulation conditions. Two flours of contrasting dough strength augmented with different levels of ingredients (inulin, oil, emulsifier or salt) were used to produce differen...
Article
Background: The objective was to examine the potential use of resistant starch (RS) as a fibre-enriching ingredient in gluten-free pasta. Pasta was enriched with commercial RS type II (Hi-Maize(TM) 260) at 100-200 g kg(-1) substitution of rice flour. The effects on the rheological properties of dough and pasta quality as a result of RS addition an...
Article
The production of high quality functional pasta from non-conventional raw materials represents a challenge. A partial substitution (15 g/100 g) of durum wheat semolina with long-chain inulin (HPX) and short-chain inulin (GR), Glucagel, psyllium and oat material (added individually and in combinations) was performed in order to increase the level of...
Article
Pasta is traditionally manufactured using only durum wheat semolina, but it is possible to incorporate other flours or ingredients into pasta in order to increase its nutritional value to the consumer, compared to conventional pasta. For this reason, pasta was prepared substituting durum wheat semolina with 15% of enriched dietary fibre flours (Glu...
Article
The aim of this experimental work was to evaluate the effect of inulin addition on dough rheological properties, texture and sensory quality of extruded snacks. Two commercial fructan products of different degree of polymerisation (DPn) were used at levels from 2% to 7% (DPn=10 for inulin GR; DPn=23 for inulin HPX). Dough rheological properties wer...
Article
A series of experiments were conducted to evaluate the effect of different sample preparation steps, prior to the in vitro starch digestion process, on the predictive in vitro glycemic response of durum wheat pasta (control), and pasta made with durum wheat semolina and pea flour combinations. The physico-chemical, textural, and cooking quality of...
Article
Stracchino is a short ripened soft cheese mainly produced in the North of Italy. The changes in Stracchino cheese quality are mainly attributable to microbial spoilage and structure breakdown because of enzymatic activity. The aim of this work was to evaluate the effect of different packaging materials on the shelf life of Stracchino cheese, monito...
Article
Cereal products are consumed daily by the majority of the population. Popular belief is that these cereal products, rich in carbohydrates, produce a high glycaemic response and may not be a contributing factor to the obesity epidemic throughout the world. Recently the food industry has investigated ways of improving the overall nutritional balance...
Article
A high density polyethylene (HDPE)/calcium carbonate (CaCO(3)) film containing TiO(2) was prepared via blown film extrusion process. The photocatalytic properties of this film were evaluated by voltammetric, UV-Vis spectrophotometric and gas chromatographic measurements following the decomposition rate of suitably selected molecular probes, such as...
Article
Technological performance of wheat flour varies among different wheat varieties. Gluten plays a key role within the solid phase of dough in the formation and the retention of gas bubbles during breadmaking. Rheological tests are usually performed to predict breadmaking potential. The aim here was to investigate the ability of ultrasound to discrimi...
Article
Edible films may act as carriers of active molecules, such as flavours. This possibility confers to them the status of active packaging. Two different film forming biopolymers, gluten and iota-carrageenans, have been compared. D-limonene was added to the two film formulations and its release kinetics from emulsion based edible films was assessed wi...
Article
The aim of this work was to investigate the effects of hydrocolloid addition on rheological properties and breadmaking performance of rice-buckwheat batter at different water levels. Xanthan gum (XG) and propylene glycol alginate (PGA) were added to rice-buckwheat blend (60:40) at levels of 0.5–1.5%. Batter rheological properties were investigated...
Article
Gluten has been proposed as raw material to develop edible film formulation. Gluten based edible films are characterised by good mechanical and gas barrier properties but poor water vapour barrier properties. Process conditions influence final film structure and performances. In particular, heating treatment is supposed to improve protein reticulat...
Article
Gluten films obtained in acid conditions display some protein dispersion difficulties. Ultrasound treatment (UT) could represent an interesting strategy for improving gluten film appearance. Different UT exposure times were applied to film-forming dispersion. The aim of this work was to investigate the effect of ultrasound treatment on gluten-based...
Article
The aim of this experimental work was to evaluate the effect of inulin addition on the rheological properties of common wheat doughs and bread quality. Three commercial fructan products of different number average degree of polymerisation (DPn) were used (DPn = 10 for inulin ST; DPn = 23 for inulin HP and HP-gel). Inulin contents from 2.5 to 7.5% o...
Article
The interaction between starch and aroma compounds was investigated using gelatinised starch dispersions with different structures (polymer solution and gel). Two aroma compounds, which are usually used in food products containing starch, were chosen: vanillin and gamma-dodecalactone. Starch-aroma compound interaction and kinetic were evaluated usi...
Article
Full-text available
Structure formation in dough systems is the result of an interplay between processing conditions and subsequent interactions in the protein phase. These interactions can be both of a covalent (disulfide bonds) and physical nature and occur at all length scales. The aim of this work was to investigate the effect of simple shear deformation at variou...
Article
This study investigated the effect of the deposition process used for film-forming dispersion (spreading and spraying), relative humidity gradient across the film (from 22–65% to 22–85%) and film thickness (15–90 μm) on water vapor permeability (WVP), tensile strength (TS), percentage elongation at breaking (E) and structure of an emulsified edible...
Article
This study investigates the effect of different types of surfactant (glycerol monostearate, Tween 60, and Tween 80) on water vapor permeability (WVP), tensile strength (TS), percentage elongation at breaking (E), and structure of an emulsified edible film composed of cornstarch, methylcellulose, and cocoa butter or soybean oil. Factorial designs at...
Article
The aim of this study was to assess the effects of various plastic-based packagings on quality changes in mayonnaise during storage. The plastic packaging materials examined were PET, PET with an oxygen scavenger incorporated during extrusion (PET with Amosorb®), and PET coated with an oxygen barrier. Packaged mayonnaise was stored at 20°C and remo...
Article
The objective of this investigation was to develop a starch-methylcellulose edible film by evaluating and optimising the combined effects of plasticiser (glycerol) content and blending levels of methylcellulose (MC) with starch on film properties using response surface methodology. The influence of two independent variables (plasticiser and MC cont...
Article
Full-text available
The rheological properties of edible film-forming dispersions containing corn starch, methylcellulose (MC) and glycerol were studied using oscillatory and steady shear flow tests. The combined effects of glycerol content and blending levels of MC with starch on the rheological properties of dispersion were evaluated. The flow curves showed shear-th...
Article
An edible film composed of corn starch-methylcellulose as a structural matrix and cocoa butter or soybean oil as moisture barrier was investigated for water vapour permeability (WVP), tensile strength (TS), and percentage elongation at breaking (E). The effect of lipid content, application technique of liquid film, drying temperature and thickness...
Article
Filled snacks are new industrial co-extruded products made by a dough shell and an internal filler constituted by salty or sweet cream. Due to different rheological characteristics of fillers and dough, it is difficult to choose operational variables capable of guaranteeing a complete filling. This work aims to determine the optimal rheological pro...
Article
The rheological properties of mayonnaise containing alginates from Macrocystis pyrifera as stabilizers were studied using a controlled stress rheometer and a texture analyser penetrometer. Dynamic oscillatory tests of the emulsions were carried out in strain sweep and frequency sweep modes. The rheological parameters used for this study were the st...
Article
Filled snack production has been considered from several point of views. In this work, the effect of the operational variables on the cereal mixture constituting the external part of this product has been studied. A typical flour blend was characterised and used in a previous developed model to simulate the extrusion conditions and to show process...
Article
Filled snack production has been considered and modelled by considering the rheological properties of the different components. The possibility of inserting the filler directly inside the extruder head allows post-extrusion swelling to decrease thus increasing the product quality. To find the optimum position of the filler nozzle with respect to th...
Article
Stress–relaxation behaviours of Mixograph semolina–water doughs prepared from Canadian durum wheat cultivars with diverse gluten strength were investigated and related to mixing characteristics, large deformation properties, and bread- and pasta-making quality. Semolina from «strong» (S) and «moderately strong» (MS) durum wheat cultivars required a...
Article
Linear viscoelastic properties (LVP) were determined for five durum wheat doughs and five common wheat doughs (representing four different classes of Canadian common wheat) of different strength using creep testing. A creep time of 10,000 s was sufficient to reach a state of steady state flow for all of the doughs. Creep compliances were analyzed i...
Article
Dynamic measurements were made with a controlled stress rheometer to study the viscoelastic properties (G', G', δ) of wheat doughs (45% wb water content) for fresh pasta production prepared with different blends of durum wheat semolina and common wheat flour with different concentrations of sodium chloride. Increasing the semolina and sodium chlori...
Article
Non-enzymatic browning (NEB) due to the Maillard reaction (MR) was studied in a closed starch/glucose/lysine model system (20 g kg−1 glucose, 10 g kg−1 lysine) in order to analyse conditions favouring reactivity during an industrial process of pasta VHT (very high temperature) thermal treatment. The closed model pastes gave data on the NEB progress...
Article
Mayonnaises are oil in water emulsions with a texture that is particularly appreciated by consumers. The actual nutritional trend towards low-calorie foods has increased the interest in fat substitutes without altering the consistency of the product. From this point of view rheological properties may give a quantitative contribution to texture char...
Article
In fish processing the edible films have a great number of potential applications; their functional characteristics depend on their compounds. Edible films prepared from lipids and hydrophobic compounds (waxes and resins) showed good water vapour barrier properties. A variety of polysaccharides and their derivatives (alginate, pectin, carrageenin,...

Projects

Projects (2)
Archived project
Application of dietary fibres for the development of functional foods containing cereals such as pasta and extruded snacks
Archived project
Innovations in Food Science & Technology to be held in Erding, Munich Germany from 10-12th May 2017 is organized by Acad-Indus Conventions in cooperation with Fraunhofer IVV, Global Harmonization Initiative and Technical University of Munich, Germany which are institutions of global repute. This international conference will address and deliberate on the recent developments and updates on non-thermal, thermal processing, food chemistry, food analyses, functional foods, food quality and safety and the challenges faced by the food industry. During the conference we will learn about the new innovations in Food Science & Technology through dialogue with key leaders across the areas of existing and new technologies. The conference is anticipated to attract over 500 delegates (scientists, engineers, industry professionals, policy makers and students) across the world, with a large number of participants from Europe, Asia and Americas. It will provide a platform to the participants including young scientists to present their research results and developmental activities and engage with other scientists and international companies to cooperate and collaborate their research and to find other relevant opportunities. Munich is a unique and centrally located European city connected well with the Europe and rest of the world. Join the leading experts in Food Science & Technology in the vibrant city of Erding, Munich and hear about the latest research and connect with people throughout the world. We look forward to see you at Munich, one of the vibrant cities in the Europe and world.