R. Cubadda's research while affiliated with Università degli Studi del Molise and other places

Publications (15)

Chapter
This chapter reports the 'state of the art' of the influence of the pasta-making process on tocols, carotenoids, and retinols. Available literature reveals that processing may influence the levels of these compounds in the final products, depending on several physical and chemical factors, such as light, temperature, pH, O2, food composition, prese...
Article
In this paper the working conditions for the extraction of wheat germ oil in a supercritical CO2 pilot plant of 1-L-extraction capacity were studied. The best conditions were: pressure, 38 MPa; temperature, 55°C; wheat germ particle size, about 0.35 mm; CO2 flow rate, 1.5 L min−1. These conditions gave yields of about 92% of total oil after 3 h of...
Article
Full-text available
Three spelt genotypes (Rouquin, Redoute, and HGQ Rouquin=Rouquin improved for gluten quality), each characterized by either high or low protein content, were processed to manufacture spaghetti, which was dried at both low (60degreesC) and high temperature (90degreesC) to assess the effects of flour properties and drying conditions on spelt pasta qu...
Article
Full-text available
Cereal Chem. 77(2):133–139 Pearling by-products and the pearled products of two commercial stocks of hulled barley, pearled according to an industrial process consis-ting of five consecutive pearling steps, were analyzed for β-glucans, dietary fiber (total, soluble, and insoluble), protein, lipid, ash, and diges-tible carbohydrate. The data showed...
Article
Full-text available
Cereal Chem. 76(1):25-29 The kernel characteristics and composition, milling performance, protein quality, and alveograph parameters of five spelt cultivars grown in European countries were determined in relation of their utilization in pasta products. Long pasta was manufactured and chemically charac-terized, and its quality was assessed by sensor...
Article
Full-text available
The development of an electrochemical biosensor based on a bienzyme maltose probe and a third enzyme α-amylase in solution is reported for the rapid and inexpensive determination of damaged starch. Analytical parameters, such as probe stability, pH, temperature and response time, were optimised. Damaged starch was measured in the range of 5 × 10 -...
Article
A fast procedure for lysine analysis in food was developed by coupling in sequence a microwave protein hydrolysis technique with a lysine enzyme electrode.Protein hydrolysis was carried out in 6N HCl using sealed vessels located in a microwave digestion system. Parameters such as irradiation power, pressure, time and temperature were varied to sele...
Article
Starch was isolated from the seeds of 3 sorghum cultivars and compared with commercial wheat starch. The amylose content of sorghum starches was in the range of 22.0–27.8%. Sorghum starches had less total lipids than wheat starch (1.66%) but there was no difference between sorghum Milo and Sorghum “100”. The water binding capacity of sorghum Dabar...

Citations

... The absence of gluten induced less efficient retention of solids entrapped in the matrix (Marti & Pagani, 2013), resulting in a larger dispersion of components in the cooking water (Alamprese et al., 2007;Cabrera-Ch avez et al., 2012). Generally, conventional pasta with CL up to 6 g/100 g solid is considered good, between 7 and 8 g/100 g acceptable, and above 10 g/100 g of poor quality (Cubadda & Carcea, 2003;Bruneel et al., 2010). In the present study, CL was lower than 10 g/100 g for all (except whole rice) samples, indicating that most products sold in the market were good-acceptable quality pasta. ...
... The GI is directly proportional to gluten quality and the elasticity of the network formed. GI is also a parameter that determines whether gluten quality is poor (GI < 30), normal (GI = 30-80), or strong (GI > 80) (Cubadda et al., 1992) for breadmaking. ...
... The average total losses during the whole production process were 24.1% and 25.4% in breadcrumbs and crust, respectively, 25.3% in water biscuits, and 41% and 55.7% in pasta with and without vacuum extrusion, respectively. Fratianni et al. [21] reported that pasta making did not appear to influence the bioaccessibility of tocols from durum wheat pasta, but there was a resulting 30% loss in the amount of tocols. Piironen et al. [22] and Wennermark and Jagerstad [23] concluded that the quality of the ingredients and the duration of dough making are the main factors contributing to the loss of tocols during baking, while the time and temperature of baking have a smaller effect. ...
... Biosensors have proven to be a good analytical tool well-fitted to cope with the challenges that food analysis gives rise to, and several books and review papers are available on biosensors [113][114][115][116]. As biosensors use different transducing modes [117] they can surpass the demanding requirements found when dealing with difficult matrixes and tough standards currently found in food analysis. Two main groups of biosensors can be identified: (1) those dealing with direct measurement of the analyte or a product of the enzymatic reaction, and (2) those dealing with the indirect quantification of the analyte evaluating the decrease in the electrochemical signal of the biosensor caused by the poisoning AQ12 of the sensor element when the analyte is present (e.g., contaminant [29], insecticide [28]). ...
... The reduction in swelling power following hydrothermal modification has been ascribed to internal rearrangement within the starch granules, resulting in stronger interaction among the starch chains that bring about some sort of crystalline perfection (Hoover et al. 1997;Chung et al. 2009a;. Microwave heating has also been suggested to result in intragranular molecular rearrangement within starch granules leading to a lesser accessibility of water to the amorphous areas (Carcea et al. 1992;Gonzalez and Perez 2002). ...
... Enzyme Transducer Linear range Lifetime Dempsey et al. (1992) Lysine dehydrogenase Amperometric 7 ϫ 10 Ϫ 8 -7 ϫ 10 Ϫ 4 M 25 days Li et al. (1992) Lysine decarboxylase Optical 0.1 -100 mM 2 weeks White and Guilbault (1978) Lysine decarboxylase Amperometric 5 ϫ 10 Ϫ 5 -1 ϫ 10 Ϫ 1 M 6 months Romette et al. (1983) Lysine oxidase Amperometric 0.2 -4 mM 3 months Vrbov á et al. (1992) Lysine oxidase Amperometric 6.7 ϫ 10 Ϫ 6 -6.7 ϫ 10 Ϫ 4 M 3 months Lavagnini et al. (1993) Lysine oxidase Amperometric 1 ϫ 10 Ϫ 6 -2 ϫ 10 Ϫ 3 M Simonian et al. (1994) Lysine oxidase Amperometric 0.20 -5.5 mM Siegler et al. (1994) Lysine oxidase Amperometric 100 -1000 mM Chen et al. (1996) Lysine oxidase Amperometric 0.01 -0.5mmol Marconi et al. (1996) Lysine oxidase Potentiometric 3 ϫ 10 Ϫ 5 -1 ϫ 10 Ϫ 3 M Determination of L-lysine in commercial pharmaceutical L-lysine tablet and capsule 3 solution that was stirred by a magnetic stirrer, the mV values of the solution were determined by using an Orion pH/ionmeter. Th e amount of L-lysine in the solution was assayed by determining ammonium ions produced after the LOx enzyme reaction. ...
... All of these schemes require sample pretreatment regimes in order to eliminate compounds that interfere with the test results. A variety of pre-treatment regimes have been developed (Deng and Dong, 1996;Kotsira and Clonis, 1998;Luong et al., 1995;Marconi et al., Mishra et al., 2010;Panfili et al., 2000). Sample pre-treatment lengthens assay times, requires additional equipment, increase training demands and lengthens assay development time. ...
... Spelt flour is used as a raw material to improve the nutritional and functional properties of pasta [24,25]. Spelt flour contains a higher fiber quantity and phenolic compounds, with health benefits such as reduced risk of some types of diseases; lower concentrations of blood lipids; stable blood glucose and insulin levels; a positive impact on minimizing fatigue and energy loss and removing toxins and lowering cholesterol levels in the blood; reduced risk of cardiovascular disease and better control of diabetes; the absence of constipation; and better weight management [14]. ...
... Furthermore, the hydration of the flour was significantly lower, and the dough softening was higher, in spelt than in wheat. In other studies, a low GI, alveograph P-value, tenacity, and loaf volume were also found compared to common wheat [18,39,40]. Rodríguez-Quijano et al. [17] compared the quality and composition of two spelt and three bread-wheat varieties and found that spelt dough had lower strength and tenacity and higher degradation based on SDS sedimentation, alveograph, and consistograph measurements, referring to the weaker gluten of spelt. ...
... Within the agri-food system, there are numerous examples of by-products rich in nutrients, micronutrients, or other potentially interesting molecules. For instance, in the past, Marconi et al. [4] used byproducts from the barley pearling process for making functional pasta enriched in dietary fibre and β-glucans. Considering other barley transformation processes, one noteworthy by-product of the brewing sector are the spent grains. ...