Teaching code

4S008242

Credits

6

Coordinator

Gianni Zoccatelli

Language

Italian

Scientific Disciplinary Sector (SSD)

CHIM/10 - FOOD CHEMISTRY

Moodle Seminars 0

The teaching is organized as follows:

Learning outcomes

Assuming a basic knowledge of food chemistry, the course aims to study the biological activity of a series of substances present in the diet that can positively or negatively influence human health. These substances can be naturally present in the raw materials (e.g. polyphenols, carotenoids, glucosinolates etc.) or be of exogenous origin (e.g. mycotoxins, heavy metals etc.). It will be analyzed in depth how the molecules are modified following the processes of transformation and preservation of food and how the latter are able to generate additional bioactive substances (e.g. acrylamide). The mechanisms of interaction between these molecules and the human organism will be investigated by evaluating case by case the bioaccessibility and the bioavailability of the same and the methodological approaches used to characterize their biological activity and their physico-chemical properties. Modern approaches and technologies for the stabilization (i.e. encapsulation) of nutraceutical molecules will then be studied in depth to produce enriched functional ingredients and foods. Space will also be given to the analysis of current legislation on labeling and nutritional and health claims. At the end of the course the student will be able to understand the complexity of the relationships between the chemical nature and the biological activity towards the human body of many of the substances present in our diet according to the processes of transformation and preservation of food. The student will have the knowledge to intervene with chemical and (bio) technological approaches in order to prevent or facilitate the chemical reactions that underlie the formation or modification of these substances in order to improve food safety and the technological, nutritional and healthy quality of foods, functional foods and food supplements.

Program

The 5 credits will focus on the following topics:
• Introduction to the course. The quality
• Bioactive substances derived from vegetable raw materials: carotenoids, glucosinolates, alkaloids, phytates, glucosides, lectins, alpha amylase inhibitors, saponins, polyphenols.
• Food allergens: awareness and triggering mechanisms. Effects of transformation processes on the allergenicity of a food. Regulatory framework
• Contamination: Mycotoxins, pesticides, contamination by heavy metals. MOCA (materials and objects intended to come into contact with food): Safety and approaches to their characterization. Focus on the antioxidant capacity of diet molecules.
• Changes induced by thermal processes:
o General introduction
o Effects on starch, carotenoids, polyphenols
o The Maillard reaction and the production of Advanced glycation end-products (AGE). Effects of AGE on human health.
o Production of toxic compounds: acrylamide, polycyclic aromatic hydrocarbons, heterocyclic compounds.
• Lipid oxidation: technological effects and impact on human health
o During storage
o During heating (e.g. frying)
o Evaluation of the oxidative stability of food

• Fiber: definition and impact on human health
• Micro and nano-encapsulation approaches for the stabilization of bioactive molecules
• Deepening of the concepts of nutraceuticals and functional foods
o Examples of molecules of health interest: curcumin, astaxatin, monacolin, lipoic acid, plant phytosterols, Coenzyme Q10, omega 3.
o Legislation on nutritional and health claims
o Labeling legislation
Micro and nano-encapsulation approaches for active molecules stabilization

The proposed laboratories (1 credit) are designed to give the student an example of studying the biological activity of nutraceutical substances extracted from food sources (carotenoids) and to become familiar with encapsulation techniques by ionic gelation.

Bibliography

Examination Methods

To pass the exam students must demonstrate:
- To know the chemical characteristics and the mechanisms that underlie the biological activity of the various substances present in the diet presented during the course and the modifications that they undergo during the transformation and conservation
- to be able to apply this knowledge in order to improve food safety and the nutritional and technological quality of food by solving application problems

within one week before the exam, the student should send a report on one of the experiences seen in the laboratory that will be evaluated and could integrate the mark of the examination