Ricerc@Sapienza

Milk is a complex emulsion of fat and water with proteins (such as caseins and whey), vitamins, minerals and lactose dissolved within. The purpose of this study is to automatically distinguish different dairy residues on substrates commonly used in the food industry using hyperspectral imaging. Fourier transform infrared (FT-IR) and Raman hyperspectral imaging were compared as candidate techniques to achieve this goal. Aluminium and stainless-steel, types 304-2B and 316-2B, were chosen as surfaces due to their widespread use in food production.

Short peptides are important compounds in a variety of fields, including food and nutraceutical applications, but also biomarker discovery, bioactive peptide discovery and peptide drug separation. Despite the importance of short peptides, they are currently less studied than other peptides because of the lack of dedicated methods for their characterization. The method described in this paper comprises a combination of strategies to tackle the main limitations in short peptide analysis.

EU and Italian laws dealing for the presence of antibiotics or, more in general, drags in food established limits for different kinds of food. Suitable rules exist about the medical treatment of cattle in relation to the production of milk and meat. The adoption of a procedure to check the respect of the law limits is necessary. In this paper, the presence of different classes of antibiotics in milk and in homogenised meat is investigated. Generally, HPLC methods are applied for this purpose.

Milk contains a variety of nutrients and is long associated with a number of health benefits. It is rich in high-quality proteins and important vitamins and minerals, including calcium, phosphorus and B vitamins. Recently, however, some people have started to avoid milk due to health problems, such as dietary restrictions, allergies and intolerances, and ethical issues regarding the use of animals. As a result, various types of non-standard dairy milk and nondairy milk beverages are now available (goat milk, donkey milk, soy milk, rice milk, almond milk, oat milk etc.).

Redox signaling regulates different gastrointestinal (G.I.) epithelium functions. At the intestinal level, the loss of redox homeostasis in intestinal epithelial cells (IECs) is responsible for the pathogenesis and development of a wide diversity of G.I. disorders. Thus, the manipulation of oxidative stress in IECs could represent an important pharmacological target for different diseasesIn this study, peptides released from in vitro gastro intestinal digestion of different buffalo-milk commercial dairy products were identified and evaluated for their bioactive properties.