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The research performed during the PhD candidature was intended to evaluate the quality of white wines, as a function of the reduction in SO2 use during the first steps of the winemaking process. In order to investigate the mechanism and intensity of interactions occurring between lysozyme and the principal macro-components of musts and wines, a series of experiments on model wine solutions were undertaken, focusing attention on the polyphenols, SO2, oenological tannins, pectines, ethanol, and sugar components. In the second part of this research program, a series of conventional sulphite added vinifications were compared to vinifications in which sulphur dioxide was replaced by lysozyme and consequently define potential winemaking protocols suitable for the production of SO2-free wines. To reach the final goal, the technological performance of two selected yeast strains with a low aptitude to produce SO2 during fermentation were also evaluated. The data obtained suggested that the addition of lysozyme and oenological tannins during the alcoholic fermentation could represent a promising alternative to the use of sulphur dioxide and a reliable starting point for the production of SO2-free wines. The different vinification protocols studied influenced the composition of the volatile profile in wines at the end of the alcoholic fermentation, especially with regards to alcohols and ethyl esters also a consequence of the yeast’s response to the presence or absence of sulphites during fermentation, contributing in different ways to the sensory profiles of wines. In fact, the aminoacids analysis showed that lysozyme can affect the consumption of nitrogen as a function of the yeast strain used in fermentation. During the bottle storage, the evolution of volatile compounds is affected by the presence of SO2 and oenological tannins, confirming their positive role in scaveging oxygen and maintaining the amounts of esters over certain levels, avoiding a decline in the wine’s quality. Even though a natural decrease was found on phenolic profiles due to oxidation effects caused by the presence of oxygen dissolved in the medium during the storage period, the presence of SO2 together with tannins contrasted the decay of phenolic content at the end of the fermentation. Tannins also showed a central role in preserving the polyphenolic profile of wines during the storage period, confirming their antioxidant property, acting as reductants. Our study focused on the fundamental chemistry relevant to the oxidative phenolic spoilage of white wines has demonstrated the suitability of glutathione to inhibit the production of yellow xanthylium cation pigments generated from flavanols and glyoxylic acid at the concentration that it typically exists in wine. The ability of glutathione to bind glyoxylic acid rather than acetaldehyde may enable glutathione to be used as a ‘switch’ for glyoxylic acid-induced polymerisation mechanisms, as opposed to the equivalent acetaldehyde polymerisation, in processes such as microoxidation. Further research is required to assess the ability of glutathione to prevent xanthylium cation production during the in-situ production of glyoxylic acid and in the presence of sulphur dioxide.

Gnocchi is a typical Italian potato-based fresh pasta that can be either homemade or industrially manufactured. The homemade traditional product is consumed fresh on the day it is produced, whereas the industrially manufactured one is vacuum-packed in polyethylene and usually stored at refrigerated conditions. At industrial level, most kinds of gnocchi are usually produced by using some potato derivatives (i.e. flakes, dehydrated products or flour) to which soft wheat flour, salt, some emulsifiers and aromas are added. Recently, a novel type of gnocchi emerged on the Italian pasta market, since it would be as much similar as possible to the traditional homemade one. It is industrially produced from fresh potatoes as main ingredient and soft wheat flour, pasteurized liquid eggs and salt, moreover this product undergoes steam cooking and mashing industrial treatments. Neither preservatives nor emulsifiers are included in the recipe. The main aim of this work was to get inside the industrial manufacture of gnocchi, in order to improve the quality characteristics of the final product, by the study of the main steps of the production, starting from the raw and steam cooked tubers, through the semi-finished materials, such as the potato puree and the formulated dough. For this purpose the investigation of the enzymatic activity of the raw and steam cooked potatoes, the main characteristics of the puree (colour, texture and starch), the interaction among ingredients of differently formulated doughs and the basic quality aspects of the final product have been performed. Results obtained in this work indicated that steam cooking influenced the analysed enzymes (Pectin methylesterase and α- and β-amylases) in different tissues of the tuber. PME resulted still active in the cortex, it therefore may affect the texture of cooked potatoes to be used as main ingredient in the production of gnocchi. Starch degrading enzymes (α- and β-amylases) were inactivated both in the cortex and in the pith of the tuber. The study performed on the potato puree showed that, between the two analysed samples, the product which employed dual lower pressure treatments seemed to be the most suitable to the production of gnocchi, in terms of its better physicochemical and textural properties. It did not evidence aggregation phenomena responsible of hard lumps, which may occur in this kind of semi-finished product. The textural properties of gnocchi doughs were not influenced by the different formulation as expected. Among the ingredients involved in the preparation of the different samples, soft wheat flour seemed to be the most crucial in affecting the quality features of gnocchi doughs. As a consequence of the interactive effect of the ingredients on the physicochemical and textural characteristics of the different doughs, a uniform and well-defined split-up among samples was not obtained. In the comparison of different kinds of gnocchi, the optimal physicochemical and textural properties were detected in the sample made with fresh tubers. This was probably caused not only by the use of fresh steam cooked potatoes, but also by the pasteurized liquid eggs and by the absence of any kind of emulsifier, additive or preserving substance.

L’enzima indoleamina 2,3-diossigenasi (IDO) catalizza la conversione dell’aminoacido essenziale triptofano in chinurenine. Questa proprietà conferisce a IDO la capacità di inibire la risposta immunitaria sia causando la deplezione dal microambiente di triptofano, che è necessario ai linfociti T per proliferare ed espandersi, sia producendo metaboliti che possono causare l’apoptosi dei linfociti T. Nel presente studio è stata indagata la funzione di IDO in cellule dendritiche normali e leucemiche. Lo studio dell’espressione di IDO in cellule dendritiche normali ha permesso di osservare che, quando immature, IDO è poco espresso, mentre durante la maturazione IDO viene up-regolato. In particolare, l’incremento nell’espressione di IDO non è strettamente legato al livello di maturazione, ma alla qualità dello stimolo maturativo. Infatti uno stimolo endogeno come il ligando di CD40 ha una scarsa efficacia nell’up-regolazione di IDO, uno stimolo batterico come l’LPS ha un’efficacia intermedia, mentre uno stimolo rappresentato da citochine pro-infiammatorie ha un’efficacia massima. L’espressione di IDO risulta direttamente propozionale alla produzione di chinurenine, all’inibizione della proliferazione dei linfociti T e all’induzione di una popolazione di linfociti T regolatori. Lo studio dell’espressione di IDO in cellule dendritiche leucemiche ha permesso di osservare che IDO è espresso a un livello intermedio nelle cellule dendritiche leucemiche immature e viene up-regolato durante la maturazione. La conseguenza principale dell’espressione di IDO in cellule dendritiche leucemiche è l’induzione di una popolazione di linfociti T regolatori fortemente in grado di limitare sia la risposta CD4+ che la risposta CD8+ anti-leucemica e capaci di inibire la maturazione di altre cellule dendritiche. Nel complesso, i dati emersi da questo studio hanno permesso di concludere che, in cellule dendritiche normali, IDO rappresenta un meccanismo tollerogenico la cui intensità di espressione è correlata all’intensità dello stimolo attivatorio da controbilanciare, a cui è sottoposta la cellula dendritica. Nelle cellule dendritiche leucemiche IDO rappresenta un meccanismo di tumor-escape in grado di inibire l’attivazione di cellule dendritiche, linfociti CD4+ e linfociti CD8+.

This PhD research is part of a project addressed to improve the quality of Grana Trentino production. The objectives were to evaluated if milk storage and collection procedures may affect cheese-making technology and quality. Actually the milk is collected and delivered to the cheese factory just after milking in 50 L cans without refrigeration or in tanks cooled at 18 °C. This procedure is expensive (two deliveries each day) and the milk quality is difficult to preserve as temperatures are not controlled. The milk refrigeration at the farm could allow a single delivery to the dairy. Therefore it could be a good strategy to preserve raw milk quality and reduce cheese spoilage. This operation may, however, have the drawbacks of favouring the growth of psychrotrophic bacteria and changing the aptitude of milk to coagulation. With the aim of studying the effect on milk and cheese of traditional and new refrigerated technologies of milk storage, two different collection and creaming technologies were compared. The trials were replicated in three cheese factories manufacturing Grana Trentino. Every cheese-making day, about 1000 milk liters were collected from always the same two farms in the different collection procedures (single or double). Milk was processed to produce 2 wheels of Grana trentino every day. During the refrigerated trials, milk was collected and stored at the farm in a mixed tank at 12 or 8 °C and then was carried to the dairy in truck once a day. 112 cheese making day were followed: 56 for traditional technology and 56 for the refrigerated one. Each one of these two thechnologies lead to different ways of creaming: long time in the traditional one and shorter in the new one. For every cheese making day we recorded time, temperatures and pH during the milk processing to cheese. Whole milk before ceraming, cream and skim milk after creaming, vat milk and whey were sampled during every cheese-making day for analysis. After 18 months ripening we opened 46 cheese wheels for further chemical and microbiological analyses. The trials were performed with the aim of: 1 estimate the effect of storage temperatures on microbial communities, physico-chemical or/and rheological differences of milk and skim milk after creaming. 2 detect by culture dependent (plate counts) and indipendent (DGGE) methodolgies the microbial species present in whole, skimmed milk, cream and cheese sampled under the rind and in the core; 3 estimate the physico-chemical characteristics, the proteolytic activity, the content of free aminoacids and volatile compounds in 18 months ripened Grana Trentino cheeses from different storing and creaming of milk technologies. The results presented are remarkable since this is the first in-deep study presenting microbiological and chemical analysis of Grana Trentino that even if belonging to Grana Padano Consortium, it is clearly different in the milk and in the manufacturing technology.

La presente tesi di dottorato ha ad oggetto l’analisi dei profili critici emersi nella prassi in relazione alle transnational damages group actions. All’interno di tale esteso ambito di ricerca, senza pretese di esaustività, si affronteranno determinati aspetti, tenendo in considerazione quanto accaduto negli ordinamenti che, sebbene in modo assai limitato, hanno già conosciuto tali problematiche. A seguito di una prima parte meramente introduttiva, nel secondo capitolo, si inquadreranno brevemente gli strumenti di tutela collettiva risarcitoria, indicando in che cosa consistano, a quali esigenze rispondano e quale origine abbiano; si indicheranno altresì i criteri distintivi e di classificazione che maggiormente possono rilevare nell’ottica di una cross border litigation. Nel terzo capitolo si analizzerà in termini essenziali la disciplina delle azioni collettive di alcuni Paesi, al fine di porre le basi necessarie per comprendere in quale contesto normativo si pongano le problematiche inerenti alle multi-jurisdictional collective redress actions. Nel quarto capitolo, si prenderà in considerazione la dimensione transnazionale delle azioni collettive, tenendo presenti le categorie e le regole affermatesi nel diritto internazionale privato e processuale e, soprattutto, quelle esistenti nell’ordinamento italiano e comunitario. Si individueranno poi gli obiettivi prioritari che si deve porre il giudice richiesto di giudicare sull’azione collettiva nella necessità di rendere una pronuncia o approvare una transazione che, da un lato, sia riconosciuta ed eseguita nei Paesi in cui dovrà essere riconosciuta ed eseguita e che, dall’altro lato, in ipotesi di opt out procedure, precluda ai soggetti che la pronuncia o la transazione dovrebbe vincolare successive azioni individuali e/o collettive in altri Paesi. Nel quinto capitolo, alla luce dei dati indicati nel terzo capitolo e delle considerazioni effettuate nel quarto capitolo, si analizzeranno alcuni dei profili critici posti dalla dimensione transnazionale delle azioni collettive; a tal fine, la trattazione verrà suddivisa in diversi punti che, pur essendo necessariamente connessi tra loro, nella loro individualità riescano ad evidenziare l’importanza e la centralità di determinate questioni. Peraltro, nell’intento di rispondere in modo adeguato alle problematiche analizzate, si indicheranno alcune delle soluzioni sperimentate dalla pratica giudiziaria o proposte dalla recente letteratura sul tema. Seguirà, infine, un ultimo capitolo contenente le osservazioni conclusive sugli esiti del lavoro.

Food technologies today mean reducing agricultural food waste, improvement of food security, enhancement of food sensory properties, enlargement of food market and food economies. Food technologists must be high-skilled technicians with good scientific knowledge of food hygiene, food chemistry, industrial technologies and food engineering, sensory evaluation experience and analytical chemistry. Their role is to apply the modern vision of science in the field of human nutrition, rising up knowledge in food science. The present PhD project starts with the aim of studying and improving frozen fruits quality. Freezing process in very powerful in preserve initial raw material characteristics, but pre-treatment before the freezing process are necessary to improve quality, in particular to improve texture and enzymatic activity of frozen foods. Osmotic Dehydration (OD) and Vacuum Impregnation (VI), are useful techniques to modify fruits and vegetables composition and prepare them to freezing process. These techniques permit to introduce cryo-protective agent into the food matrices, without significant changes of the original structure, but cause a slight leaching of important intrinsic compounds. Phenolic and polyphenolic compounds for example in apples and nectarines treated with hypertonic solutions are slightly decreased, but the effect of concentration due to water removal driven out from the osmotic gradient, cause a final content of phenolic compounds similar to that of the raw material. In many experiment, a very important change in fruit composition regard the aroma profile. This occur in strawberries osmo-dehydrated under vacuum condition or under atmospheric pressure condition. The increment of some volatiles, probably due to fermentative metabolism induced by the osmotic stress of hypertonic treatment, induce a sensory profile modification of frozen fruits, that in some way result in a better acceptability of consumer, that prefer treated frozen fruits to untreated frozen fruits. Among different processes used, a very interesting result was obtained with the application of a osmotic pre-treatment driven out at refrigerated temperature for long time. The final quality of frozen strawberries was very high and a peculiar increment of phenolic profile was detected. This interesting phenomenon was probably due to induction of phenolic biological synthesis (for example as reaction to osmotic stress), or to hydrolysis of polymeric phenolic compounds. Aside this investigation in the cryo-stabilization and dehydrofreezing of fruits, deeper investigation in VI techniques were carried out, as studies of changes in vacuum impregnated prickly pear texture, and in use of VI and ultrasound (US) in aroma enrichment of fruit pieces. Moreover, to develop sensory evaluation tools and analytical chemistry determination (of volatiles and phenolic compounds), some researches were bring off and published in these fields. Specifically dealing with off-flavour development during storage of boiled potato, and capillary zonal electrophoresis (CZE) and high performance liquid chromatography (HPLC) determination of phenolic compounds.

No description available.

La tesi tratta l'istituto dell'arbitrato estero sotto la duplice prospettiva internazionale e italiana. Particolare attenzione è dedicata alla disciplina dettata in materia dalla Convenzione di New York del 1958 in tema di riconoscimento e l'esecuzione delle sentenze arbitrali estere, con uno sguardo preferenziale alle interpretazioni e alle applicazioni concrete della stessa in campo internazionale. Ugualmente si affrontano i temi che maggiormente interessano il fenomeno arbitrale, e segnatamente il regime di circolazione del suo prodotto finale, con particolare attenzione ai rapporti fra il fenomeno arbitrale da un lato e i sistemi giurisdizionali dall'altro (con riferimento all'applicabilità a livello internazionale di principi come la Competence-Competence o il rilievo del meccanismo del forum prorgatum). Illuminata la prospettiva internazionale si analizza l'istituto in chiave interna: dalla definizione del concetto di arbitrato interno ed estero secondo l'ordinamento italiano, all'analisi delle condizioni richieste per il riconoscimento e della relativa procedura, fino ad affrontare gli aspetti ancora discussi, in particolare in relazione al trattamento da riservarsi ai lodi de eadem re e in generale al regime giuridico da riconoscersi alla clausola che preveda arbitrato estero, anche il relazione alle evoluzioni giurisprudenziali e legislative degli ultimi anni. Lo studio si conclude con uno sguardo alla circolabilità extra moenia del prodotto arbitrale italiano.