In this study, the morpho-textural features, total phenolic content (TPC), and antioxidant capacity (AOC) of bread fortified with olive (Olea europaea L.) pomace were evaluated. Fresh olive pomace was subjected to microbiological and chemical (TPC, AOC, and fiber) analyses; then, the same olive pomace was analyzed during 1 to 6 months of storage at 4 °C or −20 °C. All olive pomace samples were used in 10%, 15%, or 20% amounts to produce type 0 soft wheat (Triticum aestivum) and whole wheat bread samples. The volatile organic compounds (VOCs) in the bread samples were also analyzed to assess the effect of the addition of the olive pomace on the flavor profile of the baked products. The TPC and AOC evaluation of olive pomace showed no differences among the analyzed samples (fresh, refrigerated, or frozen). Regarding the bread containing olive pomace, the specific volume was not affected by the amount or the storage methods of the added pomace. Bread samples produced with soft wheat flour showed the lowest hardness values relative to those produced with whole wheat flour, irrespective of the amount or storage method of the olive pomace. Regarding color, the crust and crumb of the bread samples containing 20% olive pomace were significantly darker. The bread samples containing 20% olive pomace had the highest TPC. The bread samples with fresh olive pomace were characterized by terpenoids, ketones, and aldehydes, whereas the bread samples containing refrigerated olive pomace were characterized by alcohols (mainly ethanol), acids, esters, and acetate. Finally, the bread samples with frozen olive pomace showed a volatile profile similar to that of bread produced with fresh olive pomace. Olive pomace was shown to be a suitable ingredient for producing bread with high nutritional value.
Fusarium verticillioides is one of the most important fungal pathogens causing ear and stalk rot in maize. Even if frequently asymptomatic, it can produce a harmful series of compounds named fumonisins. Plant and fungal oxylipins play a crucial role in determining the outcome of the interaction between the pathogen and its host. Moreover, oxylipins are factors able to modulate the secondary metabolism in fungi. To uncover the existence of the relationship between oxylipin production and fumonisin synthesis in F. verticillioides , we analysed some molecular and physiological parameters, such as the expression of genes whose products are related to oxylipin synthesis (i.e. lipoxygenase, diol synthases and fatty acid oxidase), the oxylipin profile of both cracked maize and the pathogen by using a lipidomic approach (i.e. combining LC-TOF and LC-MS/MS approaches with a robust statistical analysis) and the synthesis of fumonisin B 1 . The results suggested a close relationship between the modification of the pathogen oxylipin profile with the fumonisin synthesis. Notably, a modification of the oxylipin profile of the pathogen during its growth on cracked maize can be demonstrated. The switch in oxylipin synthesis could indicate that the ‘presence’ of maize determinants (e.g. plant cell wall fragments and/or lipids) was able to promote the modification of the pathogen lifestyle, also by adapting the secondary metabolism, notably fumonisin synthesis.
ABSTRACT Climate change poses a significant threat to global agriculture by altering weather patterns, increasing the frequency of extreme events, and reducing the availability of arable land. Hydroponic systems offer a sustainable solution allowing efficient resource use, including water and nutrients, and enabling cultivation in areas with poor soil quality or limited space. The incorporation of biostimulants derived from plant byproducts further enhances sustainability by improving plant growth and resilience, reducing the use of synthetic fertilizers and the environmental footprint of agriculture, promoting, at the same time, healtier crop production. This study investigates the effect of biostimulants, derived from fermented kiwifruit byproducts, on the morpho‐physiological and productive performances of Fragaria vesca (L.), cv. Malga, and of Fragaria x ananassa (Duch.), cv. Annabelle, grown in a column hydroponic system. Plants of both species, when treated with the biostimulant, demonstrated significant improvements for all the parameters evaluated, with healthier plants and improved quality features in fruits. These findings suggest that fermented kiwi byproduct could be an effective, sustainable integration to synthetic fertilizers, promoting better growth and fruit quality in strawberry cultivation under hydroponic systems.
Ozonized oils have interesting applications in the cosmetic industry and several patents on enriched products were developed in the last years. Ozonides are known for their high reactivity and stability data are required for enriched cosmetic products during storage. In this paper a dedicated determination of Peroxide Value (PV) was performed on ozonized sunflower oil (Neozone 4000) and on some enriched cosmetics, in order to control their stability during storage. The optimal conditions of the PV method were determined, following the decomposition reaction of ozonides with KI utilizing 1H-NMR and GC/MS techniques.
A multi-analytical approach is proposed for the detection and quantitative characterization of waxes in wall paintings from the Vesuvian area, in particular in the House of the Skeleton, the House of the Deer and the House of the two Atriums in Herculaneum (Italy). Different types of waxes, of animal, vegetable, mineral and artificial origin, were investigated, as reference materials, by Fourier transform infrared (FTIR) spectroscopy, Raman spectroscopy and gas chromatography coupled with mass spectrometry (GC/MS). The obtained results were compared with those found on samples from the wall paintings of Herculaneum. By non-destructive techniques, Raman and FTIR spectroscopies, waxes were generally found in the wall painting fragments investigated. A more quantitative characterization by GC/MS analysis, performed on three representative samples on the three houses, allowed highlighting the features of beeswax. In addition to beeswax, candelilla wax and an artificial wax, compatible with the formulated candelilla wax, were also detected. The presence of candelilla, a vegetable wax introduced in Europe after the sixteenth century, suggests maintenance works probably carried out with the aim of preserving the original colors of the paintings. In addition, by Raman and FTIR spectroscopies hematite and Egyptian blue pigments were identified. Calcite, aragonite and gypsum were also detected.
