Valentina Azzurra Papillo
University of Naples Federico II
4 Papers
Valentina Azzurra Papillo is an academic researcher from University of Naples Federico II. The author has contributed to research in topics: Ingredient & Black rice. The author has an hindex of 4, co-authored 4 publications.
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Papers
Release of Antioxidant Capacity from Five Plant Foods during a Multistep Enzymatic Digestion Protocol
TL;DR: Results showed that the overall TAC obtained by enzyme treatments was usually higher than that obtained by chemical extraction-based methods and Walnut had the highest TAC value, which was mainly released after pancreatin treatment.
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Spray-dried polyphenolic extract from Italian black rice (Oryza sativa L., var. Artemide) as new ingredient for bakery products.
Valentina Azzurra Papillo,Monica Locatelli,Fabiano Travaglia,Matteo Bordiga,Cristiano Garino,Marco Arlorio,Jean Daniel Coïsson +6 more
TL;DR: The polyphenolic extract obtained from Artemide black rice can be considered a valuable source of polyphenols to produce functional foods or microencapsulated ingredients for nutraceutical applications.
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Cocoa hulls polyphenols stabilized by microencapsulation as functional ingredient for bakery applications.
Valentina Azzurra Papillo,Monica Locatelli,Fabiano Travaglia,Matteo Bordiga,Cristiano Garino,Jean Daniel Coïsson,Marco Arlorio +6 more
TL;DR: The microencapsulation using an 80:20 ratio of maltodextrins to the dry extract allowed obtaining the most stable powder, with a total polyphenol content unaffected by the baking process.
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In vitro evaluation of gastro-intestinal digestion and colonic biotransformation of curcuminoids considering different formulations and food matrices
Valentina Azzurra Papillo,Marco Arlorio,Monica Locatelli,Laura Fuso,Nicoletta Pellegrini,Nicoletta Pellegrini,Vincenzo Fogliano +6 more
TL;DR: In this paper, turmeric oleoresin was microencapsulated by spray drying using gum arabic and maltodextrins to prepare a new ingredient (GA/MD) for food industry.
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