Giorgia Spigno

Giorgia Spigno
Università Cattolica del Sacro Cuore, Piacenza - Cremona · DiSTAS - Department for Sustainable Food Process

PhD Chem Eng, MSc Food Sci Technology

About

127
Publications
43,343
Reads
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5,136
Citations
Additional affiliations
Position
  • Professor (Associate)
November 1999 - present
Università Cattolica del Sacro Cuore
Position
  • Professor (Assistant)
Description
  • Institute of the Faculty of Agricultural, Food and Environmental Sciences of the Piacenza Campus

Publications

Publications (127)
Article
Full-text available
To turn food waste streams into valuable items, hydrophobic cellulose nanomaterial has been obtained from ground citrus waste by a one-step process performed in an aqueous solution at room temperature using mild concentrations of hypochlorite and periodate as primary oxidants and TEMPO as a reaction catalyst. Morphological characterization shows a...
Article
This study examined the effects of spread formulation and the structural/lubricant properties of six different commercial hazelnut and cocoa spreads on sensory perception. Rheology, tribology, and quantitative descriptive analysis (QDA) was assessed by also evaluating the correlation coefficients between the quality descriptor and the rheological a...
Article
Full-text available
The extraction of bioactive compounds from food wastes or by‐products with natural deep eutectic solvents (NADES) could be an attractive alternative to traditional hydroalcoholic extraction but needs to be optimized taking advantage of modeling. This work aims to propose, develop, and discuss a new model for the extraction of phenolic compounds fro...
Article
Full-text available
Commercial cocoa and hazelnut-based sweet spreads typically present a poor nutribiochemical level due to their ingredients and recipes, while nowadays, there is the need of developing sustainable food products addressing both an improved nutritional and environmental profile. The aim of this work was then to develop an innovative hazelnut/carob-bas...
Article
Full-text available
Oilseed cakes are by-products of the oil extraction process that are commonly used as animal feed due to their high protein content. However, they can be valorized also in other ways producing for instance protein isolates or bioenergy. In this work, the application of a lignocellulosic fractionation process on an oilseed cake to recover cellulose...
Article
Full-text available
Citrus fruits occupy an important position in the context of the fruit trade, considering that both fresh fruits and processed products are produced on a large scale. Citrus fruits are recognized as an essential component of the human diet, thanks to their high content of beneficial nutrients such as vitamins, minerals, terpenes, flavonoids, coumar...
Article
Full-text available
Durum wheat spaghetti samples prepared with increasing levels of resistant starch (RS) from debranched waxy rice starch (DWRS; i.e., 0, 5, 10, 15 g/100 g w/w) were analyzed for chemical composition, quality and sensory parameters and in vitro starch digestion. All the DWRS-containing spaghetti was "high in fibre", the dietary fiber content being >...
Article
The definition of process operations and risk analysis is two mandatory steps in the basic/detailed engineering phases of chemical plants. Both steps are usually performed with interdisciplinary tasks but in segregated ways and within converging iterative procedures where the output of the one is feeding the other step and vice versa. This work aim...
Article
Full-text available
Machine learning and mathematical modeling techniques have been conducted to model the thin layer drying kinetics of pea pods, under either microwave or conventional air drying,. The effect of nine different microwave output powers (200–1000 W) and five different ventilated oven temperatures (40, 60, 80, 100, and 120°C) on drying kinetics was studi...
Article
Full-text available
Recovery of bioactive compounds from biowaste is gaining more and more interest in circular economy models. The oilseed cakes are usually insufficiently exploited by most technologies since they represent valuable matrices abundant in proteins, minerals, and phytochemicals, but their use is mostly limited to feed ingredients, fertilizers or biofuel...
Article
Bio-based polymers are increasingly attracting attention as a solution to reducing the consumption of non-renewable resources and curbing the accumulation of fossil-based plastic waste. In this study, we analyze the economics of a new packaging film based on a polylactic acid–polyhydroxybutyrate blend (PLA-PHB), with PHB obtained from agro-industri...
Preprint
Full-text available
Recovery of bioactive compounds from biowaste is gaining more and more interest in circular economy models. The oilseed cakes are usually insufficiently exploited by most technologies since they represent valuable matrices abundant in proteins, minerals, and phytochemicals, but their use is mostly limited to feed ingredients, fertilizers or biofuel...
Article
The 5-year-old hedonic response to six citrus fruits was explored by actual tasting of the samples in a natural environment of consumption. The samples (fresh fruits and their juices) were served to children during mid-morning snack at school and children were asked to rate their liking on 5-point non-gender facial scale. This study showed that cit...
Article
The main goal of this research was to develop a mathematical model for a co-current spray drying-assisted encapsulation of natural extracts from grape pomace and citrus fruit peels, aiming to predict both structural features and the retention of their bioactive constituents. Model validation was performed using a laboratory scale spray dryer, analy...
Article
This study explored pre-schoolers’ liking (n = 127; age range 3-5) of meals and of individual dishes (34 meals; 55 dishes) served in a meal by tasting actual foods in the natural setting of the school canteen. The leftovers of each children and of vegetable and fish items were recorded and the relation between the uneaten amount, liking of and fami...
Article
Full-text available
The interaction between fish skin gelatin (FG) and pea protein isolate (PPI) was investigated at the air-water interface (A-W) before and after a high intensity (275 W, 5 min) ultrasound treatment (US). We analyzed the properties of the single protein suspensions as well as an equal ratio of FG:PPI (MIX), in terms of ζ-potential, particle size, mol...
Article
Full-text available
This study determined the physicochemical properties (apparent viscosity (ηapp), turbidity (A550nm), particle size and molecular mass distribution) of hydrolysates generated from whey protein concentrate (WPC), milk protein concentrate (MPC) and sodium caseinate (NaCN), following incubation with Debitrase HYW20™ and Prolyve™ at 50 °C, pH 7.0 for 1...
Article
The effect of autohydrolysis (AH) temperature (165 °C, 195 °C, 225 °C) on the structure, purity, and recovery yield of the cellulose residue isolated after additional alkaline and bleaching steps from wheat straw, was investigated. The processes were quantified for mass yields in the different steps and for antioxidants and sugars release during AH...
Article
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In recent decades, significant progress has been made on the development of low environmental impact plastic materials, as alternatives to conventional plastics for food packaging. Research has focused on the...
Article
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The thermal stability of four different commercial citrus peel extracts was tested and improved by an encapsulation process with β-cyclodextrins in a spray-dryer. All extracts after the encapsulation process maintained a good antioxidant capacity, with an apparent loss in total phenolic compounds of around 20–25%. In addition, all samples showed go...
Article
Full-text available
Five commercial hazelnut/cocoa spreads with different compositions were tested by rheology/tribology. The impact of each formulation on the structural/lubricant performances was investigated. Rotational/oscillatory rheology was chosen to assess material behavior during flow. Viscosity variation as a function of temperature and chamber geometry was...
Article
Full-text available
In this work, extra-virgin olive oil (EVO)- and sunflower oil (SFO)-based oleogels were structured using rice bran wax (RBW) at 10% by weight (w/w). Bamboo fiber milled with 40 (BF40), 90 (BF90) and 150 (BF150) �m of average size was added as a structuring agent. The effect of fiber addition and cooling temperature (0, 4, and 25 °C) on thermal and...
Article
This study presents a brief history of beer in Namibia and explores the Namibian beer market by investigating the sensory characteristics of the beers readily available on the off-premises segment of the drink market. Twenty-two beers were sampled, and their characteristics were quantified using Descriptive Analysis and trained assessors. The resul...
Article
The impact of Tween20 surfactant, applied in native form or as colloidal gas aphrons (CGAs), on the extractability/purification enhancement of antioxidant compounds from grape skins (GS), compared to conventional solid-liquid extraction (SLE), was evaluated. Three strategies were developed (S1: partial ethanol replacement during SLE with aqueous Tw...
Preprint
Full-text available
As the primary by‐product of pea processing industry, pea pods represent a rich source of various high-value molecules. The aim of this work is to investigate the effect of nine different microwave output powers (200 to 1000 W) and five different ventilated oven temperatures (40, 60, 80, 100 and 120 °C) on the quality of pea pod such as physical-ch...
Article
Full-text available
Thanks to their nutritional, healthy and sensory attributes, walnuts are raw materials of great interest for the agri-food sector. Nevertheless, a prolonged shelf-life is a fundamental requirement for promoting their industrial use. Rapid onset of rancidity can be avoided by adding preservative compounds and/or by applying stabilization processes a...
Article
Full-text available
Frozen food sees a continuous increase in consumption thanks to the capability to preserve the organoleptic properties and, at the same time, to increase the shelf-life of the food itself. Therefore, a proper design of the freezing process is crucial and is strictly related to an accurate evaluation of freezing time because this establishes the min...
Article
Thermochemical and fractionation processes are promising ways for energy valorization and recovery of biomass and waste. An example is given by the application of a lignocellulosic fractionation process to recover both antioxidant phenolic compounds and cellulose from wheat straw, where a first hydrolysis step is carried out as a novel and green au...
Article
In this work sunflower oil (SFO) oleogels were obtained using rice bran wax (RBW) at 4.5 and 5.5% wt/wt. Bamboo fibre 40 µm (BF40) at 0.5% was investigated as structuring agent. The effect of fibre addition and cooling temperature (0, 4 and 25°C) on gel properties was evaluated compared to control samples prepared without fibre and at same cooling...
Article
The aim of this work was to create an innovative sprayable bakery mix for foam-style cake preparation. The main goal was to obtain a batter liquid enough to be easily and quickly dosed in a spray system but maintaining its structure during baking. A commercial liquid batter was selected, and its recipe modified to fit in a spray system. The commerc...
Article
A sequential multi-stage procedure was applied on the extraction of biocompounds from Spirulina platensis. The process consisted in three steps: 1) aqueous extraction, using conventional thermal extraction (CE), ohmic heating (OH, 7 V/cm), enzymatic treatment (EAE, 0.8 mgLysozyme/mL), or both OH and EAE combined; 2) ethanolic extraction; 3) CHCl3/M...
Article
Full-text available
Gluten-free (GF) pasta samples containing rice flour replaced with 0, 5, 10, 15 g/100 g (w/w) of a resistant starch ingredient from annealed sorghum starch (annRS) were formulated. The highest total dietary fiber and RS contents (p < 0.05) were measured in uncooked pasta with 15 g/100 g of annRS addition (15-annRS). After cooking, the 15-annRS past...
Chapter
In food product development, as in all new product development, time is money. This is the first book that describes and explains food development from the point of view of the consumer rather than from the top down approach. Innovative development starts with the consumers and makes use of new disrupting technologies to describe the process. Combi...
Article
In this study, 60 Italian preschoolers evaluated individual components of five multicourse sit‐down meals on liking on a five‐point scale by actual tasting in the natural setting of the school canteen. Descriptive Analysis quantified sensory characteristics of these items with a panel of trained assessors to illustrate differences among the dishes....
Article
This study explored the interest for Gluten-Free Beer (GFB) in a panel of beer drinkers. The authors adopted a conjoint rating experiment and the respondents were given sixty-four beer concepts to evaluate and score on a 9-point scale of interest. Each concept included eleven factors (alcohol content, colour, type of malt, beer price, drinking loca...
Article
Full-text available
Background: In response to consumer demand for novel and healthy foods, the presence in the market of olive oils (OOs) flavored with different plants, spices, herbs or fruits is increasingly common. All these flavoring agents have been used over the years due to their content in compounds with biological activities. Aim: The aim of this study was t...
Article
Full-text available
Background: In response to consumer demand for novel and healthy foods, the presence in the market of olive oils (OOs) flavored with different plants, spices, herbs or fruits is increasingly common. All these flavoring agents have been used over the years due to its content in compounds with biological activities. Aim: The aim of this study was to...
Chapter
Following their physical and chemical properties, macro- and micromolecules in biological substances are nowadays separated using conventional and emerging techniques. In the current chapter, emerging separation technologies such as colloidal gas aphrons (CGA), ultrasound-assisted crystallization, pressurized microwave extraction, and reverse micel...
Article
Full-text available
The oil industry generates great quantities of oilseed cakes that remain after oil extraction. New technologies are required for their valorization, owing to their high nutritional value. Pumpkin, flax and hemp seed cakes were extracted by subcritical water under different conditions that included different gas atmospheres and homogenous catalysis,...
Article
The antioxidant activity of baked foods is of utmost interest when envisioning enhancing their health benefits. Incorporating functional ingredients is challenging since their bioactivity naturally declines during baking. In this study, 3D food printing and design of experiments are employed to clarify how the antioxidant activity of cookies enrich...
Article
Full-text available
The European food sector generates about 250 million ton/year of by-products and waste, of which around 10% is from fruit and vegetable processing, with a heavy environmental burden. The agri-food residues (AFRs) contain a significant fraction of cellulose and bioactive compounds, which, if recovered, are high added-value material components. The r...
Preprint
Full-text available
The antioxidant activity of baked foods is of utmost interest when envisioning enhancing their health benefits. Incorporating functional ingredients is challenging since their bioactivity naturally declines during baking. In this study, 3D food printing and design of experiments are employed to clarify how the antioxidant activity of cookies enrich...
Article
Full-text available
Wheat straw is an easily affordable, cost-effective and natural source of antioxidants and cellulose, but its full potential is not yet utilized. In the present investigation, an auto-hydrolytic process was applied to recover both antioxidant phenolic compounds and cellulose from wheat straw. Two three-step acid/alkaline fractionation processes wer...
Article
Full-text available
Sourdough fermentation of bakery products is a well-established and widespread technique to confer an added value to the resulting food. In recent decades, gluten-free raw materials have gained more attention due to the diffusion of food disorders such as coeliac disease, but, at the same time, they present difficult manipulation and scarce technol...
Article
Full-text available
The valorisation and the reuse of agricultural residue and food waste are gaining more attention in the last years as are directly related to environmental sustainability. For this reason, the aim of this study is to evaluate the influence of autohydrolysis operating conditions for a high yield recovery of sugars, soluble fiber and antioxidants fro...
Article
Beer is a source of folate, vitamin B6 and B12, molecules involved in the pathways of homocysteine (HCY), a risk factor for cardiovascular disease. This research evaluated if a consumption of craft or industrial beer could reduce serum HCY. In a randomised cross-over study, 12 men (28.7 ± 6.0 years) and 12 women (29.4 ± 7.5 years), healthy, omnivor...
Article
Full-text available
Spirulina platensis is interesting for the food industry due to its overall composition and high content in C-phycocyanin. However, the sensitivity of C-phycocyanin makes its extraction a delicate process. The present study focuses on assessing the use of ohmic heating (OH) in the recovery of C-phycocyanin and other relevant compounds as an alterna...
Article
Full-text available
Food industry must guarantee food safety and seek sustainable solutions for increasing shelf life and decreasing food waste. Bio-based smart packaging is a potential option, where sustainability and real-time monitoring of food quality are combined assuring health safety and providing economic and environmental benefits. In this context, bio-based...
Article
Spray drying unit operation is generally used for separating and drying a solid that cannot be mechanically dried because cannot be exposed to high-temperature atmospheres for long periods. For this reason, spray dryers are related to heat-sensitive products like food or drugs but can be also used for natural extract encapsulation in order to incre...
Article
Full-text available
The quality perception of gluten‐free beer was explored using conjoint analysis with a panel of Polish millennials (n = 200; aged 20 to 35), who were given 64 gluten‐free beer concepts to evaluate and score on a 9‐point scale of interest (1 = not interested at all; 9 = extremely interested). The constituent factors of the beer concepts were alcohol...
Poster
Full-text available
Extracting the totality of bio-compounds with industrial interest from Cyanobacterium is often prevented by the intrinsic rigidity of its cell wall. In this sense, the present study focuses on evaluating the influence thermal batch extraction (conventional extraction technologies) and ohmic heating (OH) assisted extraction (considered a greener alt...
Article
The determination of targeted healthy compounds in the most popular small and large-scale brewed beer sold in Italy was carried out. Nitrogen compounds, fermentable sugars, total phenolic content and antioxidant capacity, β-glucans, pyridoxine, folates and silicon were quantified. Further, amine content was determined since raw materials and brewin...
Article
Full-text available
Walnut paste, obtained by roasting and grinding of kernels, was characterized and supplemented with encapsulated grape skin extract aiming to evaluate its potential effect on oxidative stability and/or antioxidant capacity. Based on the oxidation induction period in screening trials 5000 ppm (w/w) extract addition was selected as effective in inhib...
Article
Full-text available
An important and hot-topic field in food packaging is the development of innovative active packaging, based on the incorporation of specific components, such as antioxidant and/or antimicrobial agents, able to modify the internal atmosphere or to be absorbed directly by the food, in order to prolong the product shelf-life. However, due to the incre...
Article
Full-text available
Even though hydrogen is considered the future of energy carrier, it is still produced from fossil fuels therefore with no benefits for the CO 2 emission reduction. This paper discusses an innovative concept for hydrogen production which combines the Acid Gas to Syngas (AG2S™) concept and the Sorption Enhanced Water Gas Shift (SEWGS) process. The AG...
Article
Full-text available
In an effort to promote the formation of resistant starch (RS), four different modification methods were applied to isolated white sorghum (WS) starch by subjecting the latter to heat-moisture treatment (RSa), annealing (RSb), hydrolysis through pullulanase debranching enzyme (RSc) and dual autoclaving-cooling cycles (RSd). Functional and physicoch...
Article
Full-text available
Grape pomace is one of the major waste products generated by the wine-making process and it contains seeds and skins still rich in bioactive compounds. Skins can be separated from the seeds and valorised for the recovery of antioxidant extracts with different potential applications. The aim of this study was to evaluate the influence of the additio...
Article
Full-text available
This study investigated the effect of the addition of three commercial dried sourdoughs containing different percentages of Saccharomyces cerevisiae (25-30%), on structural characteristics of wheat bread. Rheology, texture and physicochemical characteristics were assessed for both dough and final bread. Control samples were prepared using common dr...
Article
Full-text available
Background Ochratoxin A is a nephrotoxin which may occur in wines characterised by higher pH than the average. In the last decades the mechanisms responsible for ochratoxin A reduction by lactic acid bacteria have been investigated and identified as mainly cell walls adsorption and / or enzymatic conversion to ochratoxin- α , a non-toxic metabolite...
Article
Full-text available
This study was performed to determine the effect of the addition of Laurus nobilis L. essential oil (EO) (at 0.01% v/v) and of the packaging material (brown and transparent glass or PET) on the oxidative stability of Algerian extra-virgin olive oil (EVOO) stored for 90 days at 25 ± 2 °C under continuous exposure to fluorescent light (~ 900 lux). Co...
Chapter
Grapes are one of the largest fruit crops in the world and their processing into wine or juice generates huge amount of solid residues, including vine shoots, stalks, pomace, lees, and spent filter cakes. If disposed of through landfill and incineration without energy production, the residues are to be considered wastes, while if suitable recovery...
Article
Different lignin fractions were obtained from apple tree pruning residues following different isolation processes (autohydrolysis, organosolv with ethanol and acetic acid, and soda processes) and acid hydrolysis purification to obtain the acid insoluble lignin fractions. All the obtained lignin samples were characterised for chemical composition, c...
Article
Full-text available
p>The efficiency of chemical transformations of lignin obtained from Picea excelsa wood under the action of galactose, galacturonic acid and xylose (which can be obtained by enzymatic hydrolysis of hemicelluloses and pectin containing in plant material) was evaluated. The results were compared with use of traditional reducing agent which was borohy...
Article
The present investigation was aimed to evaluate the release of both antioxidants and cellulosic fibre from different agro-food wastes. Cost-effective and easily available agro-food residues (brewers’ spent grains, hazelnut shells, orange peels and wheat straw) were selected and submitted to a double-step acid/alkaline fractionation process. The obt...
Article
Skin powders and aqueous alcohol extracts were obtained from waste marcs from different grape varieties (Barbera, Nebbiolo, Pinot Noir, Chardonnay, Moscato and Müller-Thurgau). Both skins and extracts were analysed for the content of chemical contaminants: ochratoxin A (OTA), biogenic amines (BIAs), pesticides and metals. OTA was detected in low co...
Article
Highly soluble maltodextrin-encapsulated grape skin phenolics comprising anthocyanins and less hydrophilic flavonoids were added as an ingredient to apple puree. Upon formulation, heat treatments were applied to achieve 3-14 decimal reductions (D) of the target microorganism (Alicyclobacillus acidoterrestris). A storage study was performed at 15-35...
Article
Full-text available
Winemaking by-products are potential resources for second-generation biorefineries, i.e., biorefineries fed with biowaste to produce added-value products, particularly for the food sector. In fact, winemaking by-products are outstanding sources of oil, phenolic compounds and dietary fibre and possess numerous health benefits and multifunctional cha...
Article
Following their physical and chemical properties, macro- and micromolecules in biological substances are nowadays separated using conventional and emerging techniques. In this chapter, emerging separation technologies such as colloidal gas aphrons, ultrasound assisted crystallization, and pressurized microwave extraction are discussed in detail. Co...
Article
Full-text available
This study is aimed at the development of a model for an experimental vapour-phase fungi bioreactor, which could be derived in a simple way using the available measurements of a pilot-plant reactor, without the development of ad hoc experiments for the evaluation of fungi kinetics and the estimation of parameters related to biofilm characteristics....
Article
The nutritional value of tomatoes (vitamins, carotenoids and phenolic compounds) is inevitably decreased during processing. Use of high lycopene cultivars, alternative electro-heating technologies and transformation in specific products, can potentially be exploited to get a final product with still a high nutritional value. Industrial samples of a...