Vanessa Giannetti

• Sapienza University of Rome

Sicily, an island rich in history and tradition, is renowned for its unique viticultural landscape, where native vines have been cultivated for centuries. The commercial value of Sicilian wines is rooted in their distinctive flavors and aromas and the cultural heritage they embody. This paper delves into the characterization of native Sicilian wine...

In Europe, food supplements are classified as foodstuffs and regulated by Directive 2002/46/EC. They are a concentrated source of nutrients (e.g. vitamins, amino acids, minerals, etc.) or bioactive compounds extracted from plants or herbs. The Italian market for food supplements is showing rapid growth, especially through business to consumer (B2C)...

In recent years, a growing interest among farmers and chefs has been oriented towards edible flowers, which are now popular in modern cuisine and appreciated by consumers. Their expansion is not limited to the aesthetic value but also to flavour and nutritional aspects that supply food and beverages. The aim of our research is to characterize edibl...

Whole products have achieved remarkable success over the years due to the growing attention by consumers for the health effects of these foods. In the present study, a multivariate model was developed to characterize durum wheat pasta and whole wheat pasta based on the carotenoid content and to assess the possible influence of the drying process us...

This study evaluates the feasibility of a new food delivery service involving only food products with quality certification. In particular, through an ad hoc survey, it evaluates the influence of consumers’ personal characteristics and choice motives on joining this innovative service and the willingness to pay of the respondents. A survey was comp...

Although many industries have already implemented technologies based on artificial intelligence (AI) in their business, the effects of new digital solutions on customer satisfaction are not yet fully known. This study aimed to evaluate the AI-based advice implemented by an Italian start-up operating in food supplements to support customer choices....

Sicilian wines have shown a growing expansion in the international market, and over 60% of the production of them is focused on quality products. Grillo is a white grape variety, and it is among the best-known variety, with a cultivated area of 6300 ha and with the vocation of being particularly predisposed to aging for years or even decades. This...

Drying is a widely used technique in food manufacturing to preserve food stability by minimizing physical and chemical changes during storage. In dried pasta production, drying is a crucial operation for the quality of the end-product. The traditional drying methods use low temperature (less than 60 °C) and long treatment times (for up to 60 h depe...

Pasta is a key element of the Mediterranean Diet and it has been declared by Unesco intangible cultural heritage of humanity. Despite seems a simple food, only made of semolina and water, pasta is produced following a multi-step process that strongly affect the final product. Drying stage is the one that has the greater influence on its organolepti...

An authentication study based on two different instrumental techniques, headspace solid-phase microextraction/gas chromatography-mass spectrometry and mid-/near-infrared spectroscopies, was performed with a set of 75 samples representative of traditional Italian spirit “Grappa Geographical Indication (GI)” and other Italian spirits obtained by dist...

An HS-SPME/GC–MS (Head Space-Solid Phase Micro Extraction/Gas Chromatography-Mass Spectrometry) method was developed and applied to 79 beers (craft and industrial products) selected among the most common brands of mass-produced beer to evaluate their flavour profile. 111 volatiles were identified in the samples. PLS-DA (Partial Least Squares-Discri...

An HS-SPME/GC-MS procedure was optimised in order to characterize the aromatic fingerprint of 82 spirit drinks, belonging to Grappa GI samples and other distillates. “Grappa” is a geographical indication (GI) allowed by EC Regulation No 110/2008 only for Italian-made grape marc spirit. Multivariate chemometric techniques were applied to the collect...

The present study aimed at characterising the flavour composition of apple cultivars grown in the Northeast Italy through different cultivation methods, by combining Head Space-Solid Phase Micro Extraction/Gas Chromatography Mass Spectrometry (HS-SPME/GC-MS) analysis of volatile fraction with chemometric tools for class modeling. In order to repres...

Background: The lack of harmonized European legislation on food packaging led the Confederation of European Paper Industries to the proposal of a voluntary Industry Guideline for the compliance of paper and board materials for food contact applications. In our work, a previously established method for the simultaneous determination of contaminants...

An authentication study based on headspace solidphase microextraction/GC-MS was performed with a set of 60 samples representative of traditional "Pasta di Gragnano protected geographical indication (PGI)" and the most common Italian pasta brands. Multivariate chemometric tools were used to classify the samples based on the chemical information prov...

In the present work, three volatile Maillard reaction products (maltol, furfuryl alcohol, and furfural) were considered for their supposed ability to act as process markers of dry durum wheat pasta. Hence, a commodity investigation was performed on Made in Italy pasta products and the HS-SPME/GC-MS technique was adopted to detect the target compoun...

A method is reported for the industrial quality control of recycled paperboard for food contact applications. Benzophenones, phthalates, and diisopropyl naphthalene were selected as contamination markers. These compounds are commonly found in recycled paperboard packaging and are known to migrate even into dry nonfatty foods. The method was used to...

The headspace solid-phase microextraction (HS-SPME) technique followed by GC/MS analysis was performed to evaluate the volatile fraction of durum wheat pasta produced under different process conditions (artisan manufacturing methods or industrial processes). At the same time, HPLC analysis was performed to quantify furosine in the same pasta sample...

Food flavour, consisting of a large number of volatile compounds, has great influence on consumer acceptability and, when safety and nutritional value are guaranteed, sensory parameters become the discriminating factor in the product quality assessment which determines the differentiation on the market. The present work combines head space-solid ph...

The use of pesticides in agriculture has grown dramatically over the last decades. Environmental exposure of humans to agrochemicals is common and results in both acute and chronic health effects. In this study, direct immersion-solid phase microextraction (SPME) was coupled with electron capture detection for trace determination of 19 chlorinated...

A fast and simple high‐performance liquid chromatography method suitable for determining furosine level in heat‐treated food samples was developed. The analysis of furosine was performed by a novel mixed‐mode column that provides multiple and simultaneous retention mechanisms including cation‐exchange, anion‐exchange, reversed‐phase, or hydrophilic...

The formation of organohalogen compounds in waters treated by chlorination has drawn increasing scientific attention due to the potentially hazardous health effects of this class of substances. Today, chlorination is the most widely used technology for civil water disinfection. In this study, headspace- solid phase microextraction coupled with GC-e...

Our research was focused on a preliminary comparison of three cleanup procedures for the determination of 26 organophosphorus (OP) pesticide residues in cereal matrixes. The aim of the study was to reduce the analytical problems associated with the presence of high-molecular-weight compounds in these matrixes in order to improve the efficiency of t...

Over the years, pathological implications have often been remarked in the free radicals formation in the human body, underlining how a diet rich in antioxi-dant substances can be able to limit oxidative damage. Free radicals are extreme-ly harmful to living organisms to do they attack different constituents cell, which leads to acceleration of the...

The high concentration of bergamot polyphenolic fraction is generating growing interest in all its derivatives due to the potential beneficial effects on human health, suggesting new application in the functional foods field. Once widely used in perfumery for the exclusive fragrance of its essential oil, the bergamot has reported, in the last decad...

A chromatographic method to determine pesticide residues in cereals by high-performance liquid chromatography (HPLC) and ultraviolet (UV) detection has been described. The study focused on the preliminary purification procedure because of the analytical problems associated with the presence in these food matrices of high-molecular-weight compounds,...

Ten samples of commercially Italian red wines were analyzed in order to determine the phenolic content. Variations in wine types are largely due to differences in concentration and composition of these compounds. Polyphenolic compounds are a large and complex group of substances which constitute one of the most important quality parameters of wine....

A reversed-phase liquid chromatographic method, optimised for the separation of trans-, and cis-resveratrol, catechin, epicatechin, quercetin and rutin, is reported. Separation was achieved using a C18 column and a gradient elution with acetonitrile and 5% formic acid aqueous solution. The analyses required an equilibration period of 10min and a ru...

Increasing numbers of scientific evidences demonstrate the health-pro-moting properties of some foods and food components besides ensuring the basic nutrients intake. The profound changes in the society lifestyles of the last decades have made consumers more conscious regard the connection between health, longevity and diet, orienting their choices...

The treatment of special and hazardous waste has fed, over the years, the lucrative business defined by Legambiente as "ecomafia". In order to arrest the waste traffic that causes environmental devastation and, therefore, consequences on human health, it has been developed in Italy a new electronic monitoring system that should allow to follow all...