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The aim of the project is to collaborate with the Department of Industrial Engineering of the University of Trento (Italy) to investigate the feasibility of a process based on the use of supercritical carbon dioxide to stabilise the microbiology of liquid foods with high vitamin and nutritional content intended for sportsmen.
The involvement of FEM Sensory Laboratory in the project comprises:
- Basic chemical/physical characterisation (colour, dry residual, pH, acidity) and detailed composition and nutritional characterisation (mineral salts, sugars, vitamins, amino acid profile, volatile compounds profile) of the treated and untreated product.
- Trained panel tests to obtain a complete sensory profile of the products (treated vs. untreated) through the evaluation of appearance, flavour, and texture.
- Shelf-life monitoring for 4-8 weeks by measuring microbiological, chemical-physical, and nutritional parameters.
Publications
• De Marchi, F., Aprea, E., Endrizzi, I., Charles, M., Betta, E., Corollaro, M.L., Cappelletti, M., Ferrentino, G., Spilimbergo, S., Gasperi, F. (2015). Effects of Pasteurization on Volatile Compounds and Sensory Properties of Coconut (Cocos nucifera L.) Water: Thermal vs. High-Pressure Carbon Dioxide Pasteurization. Food and Bioprocess Technology. In Press. DOI:10.1007/s11947-015-1501-4 link • Cappelletti, M., Ferrentino, G., Endrizzi, I., Aprea, E., Betta, E., Corollaro, M.L., Charles, M., Gasperi, F., Spilimbergo, S. (2014). High Pressure Carbon Dioxide pasteurization of Coconut Water: a sport drink with high nutritional and sensory quality. Journal of Food Engineering, 145, 73-81. DOI: 10.1016/j.jfoodeng.2014.08.012 link
• De Marchi, F., Aprea, E., Endrizzi, I., Charles, M., Betta, E., Corollaro, M.L., Cappelletti, M., Ferrentino, G., Spilimbergo, S., Gasperi, F. (2015). Effects of Pasteurization on Volatile Compounds and Sensory Properties of Coconut (Cocos nucifera L.) Water: Thermal vs. High-Pressure Carbon Dioxide Pasteurization. Food and Bioprocess Technology. In Press. DOI:10.1007/s11947-015-1501-4 link • Cappelletti, M., Ferrentino, G., Endrizzi, I., Aprea, E., Betta, E., Corollaro, M.L., Charles, M., Gasperi, F., Spilimbergo, S. (2014). High Pressure Carbon Dioxide pasteurization of Coconut Water: a sport drink with high nutritional and sensory quality. Journal of Food Engineering, 145, 73-81. DOI: 10.1016/j.jfoodeng.2014.08.012 link
C O N T A c t u s
C O N T A c t u s
The Sensory Lab is on the ground floor of the Palazzo della Ricerca e della Conoscenza (PRC) of the Research and Innovation Centre (CRI) at the Edmund Mach Foundation.
Tel. +39 0461 615320 / +39 0461 6153188 laboratorio.sensoriale@fmach.it
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