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Gianpiero Pataro
University of Salerno
68Publications
20H-index
1,052Citations
Publications 73
Newest
#1Gabriela I. Denoya (CONICET: National Scientific and Technical Research Council)H-Index: 5
#2Gianpiero Pataro (UNISA: University of Salerno)H-Index: 20
Last.Giovanna Ferrari (UNISA: University of Salerno)H-Index: 35
view all 3 authors...
Abstract Pulsed light (PL) treatment for food consists in the application of a polychromatic light (wavelength: 200–1100 nm) in the form of intense but short pulses, frequently investigated as a decontamination method. In this work, the effects of PL treatments on the physicochemical properties, total phenolic content, vitamin C, and antioxidant capacity of persimmons (Diospyros kaki L. cv. Vanilla) at two different maturity stages (unripe yellow-green and ripe orange-red) during postharvest sto...
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#2Patricio Cumsille (University of Chile)H-Index: 4
Last.Giovanna Ferrari (UNISA: University of Salerno)H-Index: 35
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ABSTRACTIn this study, we aimed to describe a modern, efficient, and reproducible methodology to optimize respiration rate parameters coupled with transport properties in mass balances describing M...
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#1D. Frontuto (UCD: University College Dublin)
#2Daniele Carullo (UNISA: University of Salerno)H-Index: 2
Last.Gianpiero Pataro (UNISA: University of Salerno)H-Index: 20
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In this work, optimal pulsed electric fields-assisted extraction conditions were selected in order to intensify the extractability of polyphenol compounds with high antioxidant activity from potato peels. Effectiveness of PEF as cell disintegration technique was confirmed using both impedance measurements and scanning electron microscopy (SEM). Solid-liquid extraction (SLE) for both untreated and PEF pre-treated potato peels was optimized to determine the most effective solvent concentration (0–...
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#1Gianpiero PataroH-Index: 20
#2Daniele CarulloH-Index: 2
Last.Giovanna FerrariH-Index: 35
view all 3 authors...
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#1Gianpiero PataroH-Index: 20
#2Daniele CarulloH-Index: 2
view all 3 authors...
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#1Waleed Ahmed Abdalglil Mustafa (UNISA: University of Salerno)H-Index: 1
#2Gianpiero Pataro (UNISA: University of Salerno)H-Index: 20
Last.Francesco Donsì (UNISA: University of Salerno)H-Index: 28
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Abstract The suspension of micronized agri-food residues, such as tomato peels and spent coffee grounds, at 25% vol in peanut oil, results in the formation of a sample-spanning network (capillary suspension) upon the addition of a secondary immiscible fluid, such as water (at 0.17–0.57 vol with respect to the oil), to preferentially wet the particle surface, thus forming capillary bridges. The strength of the capillary bridges, measured through the rheological characterization of the structured ...
1 CitationsSource
#1Gianpiero Pataro (UNISA: University of Salerno)H-Index: 20
#2Daniele Carullo (UNISA: University of Salerno)H-Index: 2
Last.Giovanna Ferrari (UNISA: University of Salerno)H-Index: 35
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Abstract The combination of steam blanching (SB) with Pulsed Electric Fields (PEF) treatments of whole tomatoes, in addition to reducing the energy required for tomato peeling, can significantly contribute to the recovery of carotenoids from the peels. In this work, PEF (0.25-0-75 kV/cm, 1 kJ/kg) and SB (1 min at 50–70 °C), as pre-treatment prior to hand peeling, were investigated to assess their ability, separately and in combination, to induce the cell permeabilization of tomato peels, and hen...
5 CitationsSource
#1Daniele Carullo (UNISA: University of Salerno)H-Index: 2
#2Biresaw Demelash Abera (UNISA: University of Salerno)H-Index: 1
Last.Gianpiero Pataro (UNISA: University of Salerno)H-Index: 20
view all 7 authors...
Abstract Pulsed Electric Fields (PEF) and High Pressure Homogenization (HPH) are promising and scalable cell disruption technologies of microalgae cells. In this work, the permeabilization degree, morphological properties, and extractability of intracellular compounds from microalgae Chlorella vulgaris suspensions (1.2%, w/w) were investigated as a function of PEF treatment at different electric field strengths (10–30 kV/cm) and total specific energy input (20–100 kJ/kg), in comparison with the ...
14 CitationsSource
#1Álvaro J. ArnalH-Index: 1
#2Patricia RoyoH-Index: 5
Last.Germán FerreiraH-Index: 13
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In Europe, science and innovation are boosting the agri-food sector and, in parallel, are helping to decrease greenhouse gas emissions (GHG) and European dependency on non-renewable resources. Currently, it is well-known that this sector contributes to the consumption of energy and material resources, causing significant environmental impacts that require a complex and comprehensive environmental evaluation in order to manage them effectively. This becomes even more complicated when new technolo...
3 CitationsSource
#1Özge Taştan (Ege University)H-Index: 5
#2Gianpiero Pataro (UNISA: University of Salerno)H-Index: 20
Last.Taner Baysal (Ege University)H-Index: 15
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Abstract In this study, the impact of the combination of pulsed light (PL) treatments with antimicrobial coatings, consisting of modified chitosan suspensions incorporating carvacrol nanoemulsions, was investigated on the decontamination of fresh-cut cucumber slices. The upper surface of the cucumber slices, with or without the coating deposition, was inoculated with Escherichia coli ATCC 26 to reach a final concentration of 10 7 CFU/g of the vegetable. PL treatments were conducted at different ...
8 CitationsSource
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