• Energy Research

From the comparison of regulations and/or standards for the organic, conventional and/or integrated citrus production method and a voluntary certification, it emerges that farms certified with voluntary non-regulated certification systems, such as the IFA FV GLOBALG.A.P, are obliged to take into account the highest number of aspects, reported in a more complete register, than the organic ones. Moreover, this is also supported by a continuous-time planned process of revision and updating of the applicable versions of the standard. The environmental impact of the food production, the safety aspects of food products, as well as the health, ethics, and safety aspects of workers, are largely considered and inspected in the GLOBALG.A.P., while the organic system, despite the IFOAM suggestions and indications, is only considered partially. This means that, from a practical point of view, the organic product can be considered “clean and safe”, but not more environmentally friendly than the GLOBALG.A.P. products.

Baking goods are an essential part of the diet worldwide and are consumed daily, so they represent ideal foods for vehicle health- and unhealth-promoting substances. This work aimed to study the influence of sugars and baking conditions of cookies on the final levels of the main reported hazardous chemical compounds such as 5-hydroxymethylfurfural (HMF), 3-deoxyglucosone (3-DG), glyoxal (GO) and methylglyoxal (MGO). The replacement of sucrose with fructose or glucose in the cookies recipe deeply modifies the levels of α-dicarbonyl compounds (DCs), particularly 3-DG, independently of the baking temperature used. A longer baking time, even a few minutes, can drastically modify the HMF level in cookies and the use of fructose or glucose in the recipe seems to ensure the optimal conditions for generating this compound. The use of sucrose is required to keep levels of the hazardous compounds below a few mg/kg. Additionally, the ability to retain water, the titratable acidity and/or the pH of the final products were influenced by the used sugars with effects on the final levels of DCs and HMF. The highest Ea values determined for DCs and HMF formation in the cookies with sucrose suggest that this system requires very high temperatures to increase meaningful levels of these molecules, limiting their accumulation.

A pulp wash (PW) coming from a plant for citrus processing of pigmented oranges was utilized as a starting material to recover anthocyanins, using the procedure of concentration on resin. Six commercial food-grade resins were tested to find the more suitable ones for adsorbing anthocyanins, and 96% ethanol was used as eluent for desorbing them. An automated experimental apparatus was developed to perform the adsorption-desorption procedure on column. The kinetics results in a batch system and experiments on column showed that the more efficient resins are those made of styrene-divinylbenzene having a pore radius ranging from 70 to 150 A and a surface area from 600 to 800 m(2)/g, namely, Sepabeads SP 70 and Relite EXA 90. The richest fractions collected from these resins contained about 95% of the anthocyanins in a volume of about 2% of the loaded PW. The HPLC profile of the desorbed anthocyanins is the same as that in PW. These fractions contain other phenol compounds, such as hesperidin and derivatives of hydroxycinnamic acids, in remarkable amounts. Ethanol can be easily removed from the solution and recycled, thus affording a much more concentrated product which can find application as a food colorant or antioxidant ingredient for a nutritional integrator.