Carbon footprint of table grapes imported from India – Analysis and reduction Potential

Consumers expect an all year round supply of fruits and vegetables, which includes table grape. In spring, at a time when domestic table grapes are not available in Europe, India is a major source of table grapes on the world market. The objective of this study was to follow the table grape from their origin in India to Bonn in Germany, where the study authors are based and purchased the grapes. After harvest, table grapes are hydro-cooled, packed in PET punnets and transported by refrigerated truck over ca. 400 km to Mumbai, where they are shipped at 0 °C in reefer containers from the Indian ocean via the Suez Canal to Antwerp. Overall, the carbon footprints of importing Indian (333 g CO₂eq) grapes resembled that of South African (309 g CO₂eq) ones due to comparable mileage between Mumbai/India and Antwerp (6317 nm) and Capetown and Antwerp (6155 nm).

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Cardioprotective Effects of Olive Oil

Cardiovascular diseases (CVDs) are still the leading cause of death and disability worldwide, and they could be prevented by a diet modification and a healthy lifestyle. Dietary modifications include a reduction in the consumption of saturated fatty acids and replacing them with mono or polyunsaturated fatty acids. Olive oil is a monounsaturated fatty acid, and its increased consumption has been associated with a significant reduction of CVDs

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Explaining the influence of the ecosystem/viticulture in the Chilean Cabernet Sauvignon quality

Cabernet Sauvignon grapes in Chile, mainly grown between the 30° S and 36° S, account for more than 30% of Chilean wine production, and yield wines with different characteristics which influence their quality. The aim of this study was to apply a liquid chromatography—mass spectrometry (LC–MS)-based metabolomic protocol to investigate the quality differentiation in a sample set of monovarietal wines from eight valleys covering 679 km of the north-south extension. The results pointed out that N-containing metabolites (mainly small peptides) are promising biomarkers for quality differentiation. Moreover, the premium wines were characterized by higher amounts of anthocyanins and other glycosylated and acetylated flavonoids, as well as phenolic acids; standard quality wines, on the other hand, presented stilbenoids and sulfonated catabolites of tryptophan and flavanols.

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Development of a technical guide for a sustainable olive oil

Italian olive growing must aim at the transition to economically and environmentally sustainable management systems, linked to premium quality production and to a recognized and remunerated context of biodiversity conservation in compliance with the provisions of the European Union New Green Deal and United Nations Agenda 2030. To assist and facilitate companies in this step, a sustainability technical guide for the Italian olive oil supply chain has been developed, with reference to the four pillars of sustainability.

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Characterization on the impact of different clarifiers on the white wine colloids using AF4-UV-MALS-dRI

Clarifiers are substances used during the winemaking process to enhance clarity and stability in the wines. The different clarifiers may alter removal capacities differently. In this study, the removal efficiency of seven common fining agents, divided into three groups (mineral clarifiers, synthetic polymeric clarifiers, and vegetable protein clarifiers), was analyzed with Asymmetrical Flow Field-Flow fractionation

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Olive mill wastewater powder: a rich source of phenolic compounds

The processing of olives for oil production generates the most abundant agro-industrial by-products in the Mediterranean area. The three-phase olive oil extraction process requires the addition of a large amount of water to the system, which is difficult to dispose of for its load of toxic pollutants. On the other hand, olive mill wastewater is a rich source of bioactive substances with various biological properties that can be used as ingredients in the food industry for obtaining functional and nutraceutical foods as well as in the pharmaceutical industry. In this study, we present the results relative to the phenolic compounds detected in dried olive mill wastewaters obtained using a spray dryer. The results obtained highlighted that the use of dehumidified air as a drying medium, with the addition of maltodextrin, appears to be an effective way to produce a phenol-rich powder to be included in food formulations as well as in pharmaceutical preparations having different biological properties.

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Characterization and production of agglomerated cork stoppers for spirits based on a factor analysis method

The decision-making in the investment of a new line of stoppers based on agglomerated cork requires knowledge of the composition and its contribution to its performance. For this, it is necessary to observe the leading products on the market and to test a series of prototypes with different formulations. The development of manufacturing products made by cork, such as bottle stoppers, benefits strongly from accurate chemical and structural characterizations, correlated to the final material performance. A wise starting point to fulfill such requirement consist of comparing available products in the market to be compared with different prototypes with varying composition. This work presents a blind characterization of a series of cork samples through a non-supervised exploratory analysis designed to select agglomerated corks for spirits and still wines in the packaging industry.

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Novel hydroxytyrosol-donepezil hybrids as potential antioxidant and neuroprotective agents.

It is well-accepted that the endogenous antioxidant protection system progressively decays in elderly people, and that the oxidative stress contributes to different neurodegenerative disorders such as Alzheimer’s Diseases (AD). The lower incidence of AD in countries which feature the Mediterranean Diet was associated to the high consumption of extra virgin olive oil and its polyphenolic fraction, in particular hydroxytyrosol. The protective role of these bio-phenols against oxidative stress, suggested that we combine their antioxidant/free radical scavenging activity with donepezil, an active ingredient which has just been approved for the treatment of AD.

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Antimicrobial activities of virgin olive oils in vitro and on lettuce from pathogen-inoculated commercial quick salad bags

Virgin olive oil (VOO) provides an important source of healthy compounds. Its high concentrations of monounsaturated fatty acids and phenolic compounds contribute toward its nutritional, antioxidant, and antimicrobial properties. VOO is used in the preparation of many dishes worldwide and forms a staple of the Mediterranean diet; however, the antimicrobial activity of VOO in food matrices has been investigated very little to date. Considering this and the growing demand to reduce the use of synthetic antimicrobials and chemical food preservatives, especially in minimally processed foods, the aim of this work was to evaluate the antibacterial activity of VOOs obtained from 13 different Italian olive varieties. This study provides evidence supporting that VOOs with determinate polyphenols profiles might be used as antimicrobial ingredients in minimally processed foods to significantly reduce the presence of pathogenic bacteria.

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