1
|
Eramo V, Modesti M, Riggi R, Forniti R, Lembo M, Vinciguerra V, Botondi R. Preserving the Aromatic Profile of Aged Toma Piemontese PDO Cheese with Gaseous Ozone Technology: A Quality Assessment via SPME-GC-MS/E-Nose. J Dairy Sci 2024:S0022-0302(24)01054-3. [PMID: 39098496 DOI: 10.3168/jds.2024-25131] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2024] [Accepted: 07/10/2024] [Indexed: 08/06/2024]
Abstract
The efficacy of low gaseous ozone concentrations (300 ppb and 400 ppb) in controlling spoilage microflora and preserving the quality of the aged Toma Piemontese PDO cheese was explored. The research integrates consumer tests, Gas Chromatography-Mass Spectrometry (GC-MS) with Solid phase Microextraction (SPME) fiber and Electronic Nose (e-nose) analysis to conduct a detailed assessment of the cheese's aromatic composition. Results indicate that low ozone concentrations significantly affected spoilage microflora, preserving the overall quality. Through GC-FID (Flame Ionization Detection) analysis, 22 of all identified compounds by GC-MS were quantified, including ethyl acetate (sweety), diacetyl and acetoin (buttery). Compared with the untreated sample, ozone treatments maintained the distinctive characteristics of Toma Piemontese PDO cheese, reducing the formation of off-flavors-related compounds (i.e., ethanol). Moreover, ozone-treated samples correlated with positive aroma scores given by consumers. However, sensory perception involves complex interactions among aroma compounds, highlighting the importance of advanced approaches. The utilization of a 12-sensor Quartz Microbalance (QMB) e-nose played a crucial role in identifying subtle differences in aroma, contributing to a more nuanced understanding of ozone treatments on the cheese's sensory profile. In conclusion, this research demonstrates the potential of ozone technology as a viable and effective method for improving the quality of aged Toma Piemontese PDO cheese.
Collapse
Affiliation(s)
- V Eramo
- Department for Innovation in Biological, Agro-Food and Forest Systems - DIBAF, University of Tuscia, via S. Camillo de Lellis snc, 01100 Viterbo, Italy
| | - M Modesti
- Department for Innovation in Biological, Agro-Food and Forest Systems - DIBAF, University of Tuscia, via S. Camillo de Lellis snc, 01100 Viterbo, Italy
| | - R Riggi
- Department for Innovation in Biological, Agro-Food and Forest Systems - DIBAF, University of Tuscia, via S. Camillo de Lellis snc, 01100 Viterbo, Italy
| | - R Forniti
- Department for Innovation in Biological, Agro-Food and Forest Systems - DIBAF, University of Tuscia, via S. Camillo de Lellis snc, 01100 Viterbo, Italy
| | - M Lembo
- Department for Innovation in Biological, Agro-Food and Forest Systems - DIBAF, University of Tuscia, via S. Camillo de Lellis snc, 01100 Viterbo, Italy
| | - V Vinciguerra
- Department for Innovation in Biological, Agro-Food and Forest Systems - DIBAF, University of Tuscia, via S. Camillo de Lellis snc, 01100 Viterbo, Italy
| | - R Botondi
- Department for Innovation in Biological, Agro-Food and Forest Systems - DIBAF, University of Tuscia, via S. Camillo de Lellis snc, 01100 Viterbo, Italy.
| |
Collapse
|
2
|
Todaro M, Garofalo G, Busetta G, Gannuscio R, Di Rosa AR, Scatassa ML, Cardamone C, Mancuso I, Franciosi E, Rando F, Agnolucci M, Chiofalo V, Gaglio R, Settanni L. Reduction of PDO Pecorino Siciliano cheese making duration: Microbial dynamics and quality attributes deriving from replacing whey permeate with hot water during cooking. Int J Food Microbiol 2024; 410:110481. [PMID: 37977081 DOI: 10.1016/j.ijfoodmicro.2023.110481] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Revised: 11/04/2023] [Accepted: 11/05/2023] [Indexed: 11/19/2023]
Abstract
This work was carried out with the aim to reduce the transformation duration of Protected Designation of Origin (PDO) Pecorino Siciliano cheese. To this purpose, the cooking in hot water (experimental production, EXP) was compared to the traditional cheese cooking under whey permeate (control production, CTR). The microbiological composition of under rind (UR) and core (Co) section of CTR and EXP cheeses was determined by a combined culture-dependent and -independent approach. Total mesophilic microorganisms and lactic acid bacteria (LAB) present in raw ewes' milk (5.0 log CFU/mL) increased during cheese making and reached values of about 8.0 log CFU/g in both sections (UR and Co) of 5-month ripened cheeses of both productions (CTR and EXP) monitored. The identification of the viable LAB populations in ripened cheeses showed that Enterococcus, Lacticaseibacillus, Lactiplantibacillus, Levilactobacillus, Limosilactobacillus and Streptococcus dominated UR and Co sections of all cheeses. MiSeq Illumina analysis demonstrated that LAB populations (lactobacilli, lactococci and streptococci) dominated the bacterial community of cheeses at 95.63-98.41 % of relative abundance. The two different cooking operations did not influence the physicochemical characteristics of PDO Pecorino Siciliano cheeses. Sensory evaluation performed by artificial senses analysis and trained panelists confirmed that the modification of PDO Pecorino Siciliano cheese production protocol did not significantly affect product characteristics and overall acceptance. Thus, data of this work confirmed that cooking under hot water allowed to reduce transformation duration and safeguard typicality of PDO Pecorino Siciliano cheese.
Collapse
Affiliation(s)
- Massimo Todaro
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy
| | - Giuliana Garofalo
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy
| | - Gabriele Busetta
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy
| | - Riccardo Gannuscio
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy
| | - Ambra Rita Di Rosa
- Department of Veterinary Sciences, University of Messina, 98168 Messina, Italy
| | - Maria Luisa Scatassa
- Institute for Experimental Veterinary Medicine of Sicily A. Mirri, 90129 Palermo, Italy
| | - Cinzia Cardamone
- Institute for Experimental Veterinary Medicine of Sicily A. Mirri, 90129 Palermo, Italy
| | - Isabella Mancuso
- Institute for Experimental Veterinary Medicine of Sicily A. Mirri, 90129 Palermo, Italy
| | - Elena Franciosi
- Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38098 San Michele all'Adige, Italy
| | - Fatima Rando
- Institute for Experimental Veterinary Medicine of Sicily A. Mirri, 90129 Palermo, Italy; Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, Pisa 56124, Italy
| | - Monica Agnolucci
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, Pisa 56124, Italy
| | - Vincenzo Chiofalo
- Department of Veterinary Sciences, University of Messina, 98168 Messina, Italy
| | - Raimondo Gaglio
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy.
| | - Luca Settanni
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy
| |
Collapse
|
3
|
Iqbal MM, Muhammad G, Hussain MA, Hanif H, Raza MA, Shafiq Z. Recent trends in ozone sensing technology. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2023; 15:2798-2822. [PMID: 37287375 DOI: 10.1039/d3ay00334e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
The harmful impact of ozone on humans and the environment makes the development of economical, accurate, and efficient ozone monitoring technologies necessary. Therefore, in the present review, we critically discuss developments in the methods for the synthesis of ozone sensing materials such as metal oxides (Ni, Co, Pd, In, Cu, Zn, Fe, Sn, W, Ti and Mo), carbon nanotubes, organic compounds, perovskites, and quartz. Additionally, the recent advancements and innovations in ozone technology will be discussed. In this review, we focus on assembling ozone-sensing devices and developing related wireless communication, data transferring, and analyzing technologies together with satellite, airborne, and ground-based novel ozone-sensing strategies for monitoring the atmosphere, urban areas, and working environments. Furthermore, the developments in ozone-monitoring miniaturized devices technology will be considered. The effects of different factors, such as spatial-temporal variation, humidity, and calibration, on ozone measurements will also be discussed. It is anticipated that this review will bridge the knowledge gaps among materials chemists, engineers, and industry.
Collapse
Affiliation(s)
| | - Gulzar Muhammad
- Department of Chemistry, Government College University Lahore, Lahore, Pakistan
| | | | - Hina Hanif
- Department of Chemistry, Quaid-i-Azam University, Islamabad, Pakistan
| | | | - Zahid Shafiq
- Institute of Chemical Sciences, BZ University, Multan, 60800, Pakistan.
| |
Collapse
|
4
|
Botondi R, Lembo M, Carboni C, Eramo V. The Use of Ozone Technology: An Eco-Friendly Method for the Sanitization of the Dairy Supply Chain. Foods 2023; 12:foods12050987. [PMID: 36900504 PMCID: PMC10001170 DOI: 10.3390/foods12050987] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2022] [Revised: 02/07/2023] [Accepted: 02/20/2023] [Indexed: 03/02/2023] Open
Abstract
The dairy field has considerable economic relevance in the agri-food system, but also has the need to develop new 'green' supply chain actions to ensure that sustainable products are in line with consumer requirements. In recent years, the dairy farming industry has generally improved in terms of equipment and product performance, but innovation must be linked to traditional product specifications. During cheese ripening, the storage areas and the direct contact of the cheese with the wood must be carefully managed because the proliferation of contaminating microorganisms, parasites, and insects increases significantly and product quality quickly declines, notably from a sensory level. The use of ozone (as gas or as ozonated water) can be effective for sanitizing air, water, and surfaces in contact with food, and its use can also be extended to the treatment of waste and process water. Ozone is easily generated and is eco-sustainable as it tends to disappear in a short time, leaving no residues of ozone. However, its oxidation potential can lead to the peroxidation of cheese polyunsaturated fatty acids. In this review we intend to investigate the use of ozone in the dairy sector, selecting the studies that have been most relevant over the last years.
Collapse
Affiliation(s)
- Rinaldo Botondi
- Department for Innovation in Biological, Agro-Food and Forest Systems, University of Tuscia, 01100 Viterbo, Italy
- Correspondence:
| | - Micaela Lembo
- Department for Innovation in Biological, Agro-Food and Forest Systems, University of Tuscia, 01100 Viterbo, Italy
| | | | - Vanessa Eramo
- Department for Innovation in Biological, Agro-Food and Forest Systems, University of Tuscia, 01100 Viterbo, Italy
| |
Collapse
|