Vincenzo di Bari

Vincenzo di Bari
University of Nottingham | Notts · Division of Food Sciences

Doctor of Philosophy in Chemical Engineering, University of Birmingham

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12
Publications
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186
Citations

Publications

Publications (12)
Article
Full-text available
In this work we report for the first time a mathematical approach to model the behaviour of a single oleosome (oil body) within a seed cellular environment. To describe the behaviour of the oleosome membrane, we adopted a dynamical continuum model based on the principle of the virtual work where the intrinsic energy of the lipid membrane is assumed...
Article
We investigate recent advances in the Chemical Engineering aspects of food structuring agents and macronutrients: carbohydrates, proteins and lipids, and also the fate of food upon ingestion. Prebiotic effects on host-microbe interactions enable improved immune response and pathogen control. Formulation Engineering is an emerging area in the field...
Article
The lipolytic activity in oil body creams as affected by recovery and washing protocols was investigated. The effect of thermal treatment on the hydrolytic activity and physical stability of fresh and aged (up to 30 days) oil body emulsions was studied. The use of alkaline pH solutions (9.5) to soak and grind rapeseeds were more effective reducing...
Chapter
Verbatim Description available online: https://www.routledge.com/Routledge-Handbook-of-Food-Waste-1st-Edition/Reynolds-Soma-Spring-Lazell/p/book/9781138615861 This comprehensive handbook represents a definitive state of the current art and science of food waste from multiple perspectives. The issue of food waste has emerged in recent years as a m...
Article
Full-text available
Oleosomes are storage vehicles of TAGs in plant seeds. They are protected with a phospholipid-protein monolayer and extracted with alkaline aqueous media; however, pH adjustment intensifies the extraction process. Therefore, the aim of this work was to investigate the extraction mechanism of rapeseed oleosomes at pH 7 and at the presence of monoval...
Article
The effect of the presence of virgin olive oil (VOO) phenolic compounds was studied during the in-vivo consumption of an olive oil-in-water (O/W) food emulsion, assessed by APCI-MS. VOO phenolic compounds were present at 593 mg kg-1. Four volatile compounds, i.e. ethyl acetate, hexanal, hexanol and linalool, were monitored based on their physicoche...
Article
Water-in-cocoa butter (CB)emulsions material properties were investigated using uniaxial compression test. Emulsions containing 20% (wt%)water and with a range of droplet size were manufactured to assess the role of defect size on emulsions mechanical properties. Although differences were not significant within the tested droplet size range, result...
Article
An aqueous process for the recovery of oil bodies from rapeseed using sodium bicarbonate-based soaking and grinding media (pH 9.5) was investigated. The effect of the ratio between seed and mass of media during grinding and molarity of the medium used on oil body integrity, purity and storage stability have been studied. The grinding of seeds in so...
Article
Full-text available
A supply of pure, intact oil bodies is essential for carrying out morphological and biochemical studies of these plant organelles and exploring their application. Preparation requires a carefully controlled breakage of plant cells, followed by separation of the oil bodies from cytoplasm and cell debris. This paper focuses on the recovery and charac...
Article
Full-text available
The present work is one of the first to focus on the role of emulsified water droplets on the crystallisation behaviour of water-in-cocoa butter emulsions under quiescent conditions (i.e. absence of any externally applied force). Cocoa butter (CB) systems were designed to progressively increase the number of heterogeneous nuclei within the CB matri...
Article
A bench scale margarine line (a scraped surface heating exchanger followed by a pin stirrer) was used to produce stable tempered water-in-cocoa butter emulsions. A wide set of processing parameters was explored and correlated to the microstructural properties (d(3.2) and main crystal polymorphic form) of emulsions containing 10% or 20% (w/w) aqueou...
Article
This review focuses on recent advances in the understanding of lipid crystallisation at or in the vicinity of an interface in emulsified systems and the consequences regarding stability, structure and thermal behaviour. Amphiphilic molecules such as emulsifiers are preferably adsorbed at the interface. Such molecules are known for their ability to...

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