Food and Wine Biotechnology


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Some of our Works

Phenolic-Degrading Enzymes: Effect on Haze Active Phenols and Chill Haze in India Pale Ale Beer


phenolic-degrading enzymes

The development of green and sustainable biotechnological approaches for preventing chill haze formation is currently under investigation. In this preliminary study, laccase and tannase (pure or combined) were applied as phenolic-degrading enzymes during two crucial brewing steps (i. post-mashing and ii. before the yeast inoculum). In post-mashing and irrespective of the dosage applied (100 μL/L or 1 mL/L), tannase-based treatment ensured…

Green Enzymatic Recovery of Functional Bioactive Compounds from Unsold Vegetables: Storability and Potential Health Benefits


green enzymatic recovery

Carotenoids and betalains are food-derived bioactive compounds well-known for their countless healthy properties, especially as antioxidants, anti-inflammatory and immune system regulators. We have achieved a concise literature review on the main topics related to fruits and vegetables…

A Minimally Invasive Approach for Preventing White Wine Protein Haze by Early Enzymatic Treatment


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Protein stability in bottled white wine is an essential organoleptic property considered by consumers. In this paper, the effectiveness of an early enzymatic treatment was investigated by adding a food-grade microbial protease at two different stages of winemaking: (i) at cold settling, for a short-term and low temperature (10 °C) action prior to alcoholic fermentation (AF); (ii) at yeast inoculum, for a long-lasting and medium temperature (18 °C) action during AF. The results reveal that…

Oilseed Extracts from Local Markets as Promising Coagulant Agents for Milk from Various Mammalian Species


oilseed extracts from local markets

The aim of this study was to identify novel milk coagulants to be used in cheesemaking. For this purpose, aqueous extracts from safflower (Carthamus tinctorius), sunflower (Helianthus annuus), flax (Linum usitatissimum) and sesame (Sesamum indicum) seeds were tested for…

Natural colorants from vegetable food waste: Recovery, regulatory aspects, and stability—A review



Worldwide, approaches inspired by the Circular Economy model have been increasing steadily, generating new business opportunities such as the recovery of high-added value molecules (e.g., pigments) from vegetable food waste that may be applied as food additives (e.g., colorants). Indeed, food waste is a global problem that does not seem to be decreasing, leading to economic, environmental, and...

Inclusion of curcumin in β-cyclodextrin: a promising prospective as food ingredient


inclusion of curcumin

In the present work, the inclusion complexes between curcumin (CC) and β-cyclodextrin (β-CD) were obtained through co-precipitation at different times of magnetic stirring and simple mixing. The stoichiometric ratio between CC and β-CD was ascertained to be 1:2. The samples prepared by co-precipitation (24 h magnetic stirring and 24 h cold static precipitation) and by simple mixing, showed the best performance…

Betalain Extracts from Beetroot as Food Colorants: Effect of Temperature and UV-Light on Storability


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Beetroot is a good source of natural food colorants given that it contains significant amount of betalain pigments. This study investigates the three-months storage stability of betalain extracts recovered from unsold beetroot by...

Novel food colorants from tomatoes: Stability of carotenoid-containing chromoplasts under different storage conditions


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Despite years of research, the application of natural pigments as food ingredients is still limited by their low stability. This research investigated the storability of carotenoid-containing chromoplasts, as novel natural food colorant from unsold tomatoes. The 30-day stability of chromoplasts (Chr), in comparison to...

A Novel Process for the Recovery of Betalains from Unsold Red Beets by Low-Temperature Enzyme-Assisted Extraction



Food waste management plays a central role in the circular economy. To our knowledge, only a few studies have investigated the use of unsold fruit and vegetables from supermarkets as a substitute source for the extraction of natural colorants. Thus, the aim of this paper was to suggest a green, tailored protocol that avoids the use of organic solvents for the recovery of...

lipase-mediated hydrolysis

Lipase-mediated hydrolysis of hempseed oil in a packed-bed reactor and in-line purification of PUFA as mono- and diacylglycerols


Mono- and diacylglycerols (MAG and DAG, respectively) of polyunsaturated fatty acids (PUFA) are raising an increasing interest as novel non-ionic food emulsifiers owing to the recognized health-promoting effects of PUFA. We here reported on the lipase-catalyzed hydrolysis of hempseed oil in a homogeneous medium based on oil and t-BuOH/water carried out in a continuous flow packed-bed reactor (PBR). The biotransformation was carried out by…

Heat and light stability of natural yellow colourants in model beverage systems


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The performance of 10 natural yellow colourants at different concentrations (0.001–0.3% w/v) was investigated in a model beverage system at various pH levels (3.5, 5.5 and 7.5) containing 10% w/v of sucrose, with or without ethanol (15% v/v) to simulate both alcoholic and non-alcoholic lemon-like beverages. Thus, the incidence of pH, ethanol and colourant concentration…

Tailored and synergistic enzyme-assisted extraction of carotenoid-containing chromoplasts from tomatoes



Despite significant efforts recently made to improve the recovery yield of food pigments from natural sources, the development of green and sustainable biotechnological approaches is currently under investigation. Within the context of circular economy, food wastes represent a cheap source for the recovery of...

Prolyl endopeptidase from Aspergillus niger immobilized on a food-grade carrier for the production of gluten-reduced beer


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The recently growing demand of gluten-reduced beer is leading to the development of diverse approaches to be applied in brewing. The current work focuses on the development of an innovative and sustainable biocatalytic tool for the continuous production of...

Multi-enzymatic Systems Immobilized on Chitosan Beads for Pomegranate Juice Treatment in Fluidized Bed Reactor: Effect on Haze-Active Molecules and Chromatic Properties


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In this study, two different food-grade enzymes (i.e., bromelain from a pineapple stem (protease) and Pectinex® BE XXL (pectinase)) were successfully immobilized on chitosan beads and their application in pomegranate juice clarification was evaluated. The immobilization procedure was...

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