Combination of SPE and fluorescent detection of AQC-derivatives for the determination at sub-mg/L levels of biogenic amines in dairy products

Metabolomic profiling of Fiore Sardo cheese: Investigation of the influence of thermal treatment and ripening time using univariate and multivariate classification techniques

The effect of different sub-pasteurization heat treatments and different ripening times was investigated in this work. The metabolite profiles of 95 cheese samples were analyzed using GC-MS in order to determine the effects of thermal treatment (raw milk, 57 °C and 68 °C milk thermization) and ripening time (105 and 180 days). ANOVA test on GC-MS peaks complemented with false discovery rate correction was employed to identify the compounds whose levels significantly varied over different ripening times and thermal treatments. The univariate t-test classifier and Partial Least Square Discriminant Analysis (PLS-DA) provided acceptable classification results, with an overall accuracy in cross-validation of 76% for the univariate model and 72% from the PLS-DA. The metabolites that mostly changed with ripening time were amino acids and one endocannabinoid (i.e., arachidonoyl amide), while compounds belonging to the classes of biogenic amines and saccharides resulted in being strongly affected by the thermization process.

Molecularly imprinted dispersive micro solid-phase extraction and tandem derivatization for the determination of histamine in fermented wines

Histamine causes allergic reactions and can serve as an indicator for assessing food quality. This study designed and developed a dispersive micro solid-phase extraction (D-μSPE) method that combined the advantages of dispersive liquid-liquid extraction and solid-phase extraction (SPE). Molecularly imprinted polymers (MIPs) were employed as the solid phase in the D-μSPE method to extract histamine in wine samples. We used microwave energy to significantly reduce the synthesis time, achieving an 11.1-fold shorter synthesis time compared to the conventional MIP synthetic method. Under optimized D-μSPE conditions, our results showed that the dispersive solvent could effectively increase the adsorption performance of MIPs in wine samples by 97.7%. To improve the sensitivity of histamine detection in gas chromatography-mass spectrometry, we employed the microwave-assisted tandem derivatization method to reuse excess derivatization reagents and reduce energy consumption and reaction time. Calibration curves were constructed for wine samples spiked with 0-400 nmol histamine using the standard addition method, resulting in good linearity with a coefficient of determination of 0.999. The intra- and inter-batch relative standard deviations of the slope and intercept were < 0.7% and < 5.3%, respectively. The limits of quantitation and detection were 0.4 nmol and 0.1 nmol, respectively. The developed method was successfully applied to analyze the histamine concentration in 10 commercial wine samples. In addition, the AGREEprep tool was used to evaluate the greenness performance of the developed method, which obtained a higher score than the other reported methods.

Preparation of a magnetic phosphazene-based hyper crosslinked polymer for the fast and efficient extraction of chlorophenols from water and peach juice

Two magnetic phosphazene-based hyper crosslinked polymers (M-HCP-OP-TMC and M-HCP-OP-TCL) were newly synthesized by the reaction of Friedel-Crafts acylation, and the M-HCP-OP-TMC showed an excellent extraction capability and rapid adsorption kinetics for chlorophenols as an adsorbent. Then, an efficient analytical method was built for the preconcentration and quantification of chlorophenols from water and peach juice samples by combining M-HCP-OP-TMC based magnetic solid-phase extraction (MSPE) with HPLC-UV detection. The linear response range for the chlorophenols by the method was 0.21-100.0 ng mL-1 for water sample, and 0.36-100.0 ng mL-1 for peach juice sample. The detection limits (S/N = 3) of the proposed method for the analytes were 0.07- 0.25 ng mL-1 and 0.12-0.45 ng mL-1 for water and peach juice samples, respectively. The method recoveries for the spiked samples were in the range of 93.1%-117.1%, and the relative standard deviations were less than 10%. The adsorption of the chlorophenols with the M-HCP-OP-TMC was mainly contributed by π-π stacking and hydrophobic interactions. The results indicate that the method was sensitive and accurate enough for the determination of the chlorophenols from real samples.

Characteristics of Unripened Cow Milk Curd Cheese Enriched with Raspberry (Rubus idaeus), Blueberry (Vaccinium myrtillus) and Elderberry (Sambucus nigra) Industry By-Products

The aim of this study was to apply raspberry (Ras), blueberry (Blu) and elderberry (Eld) industry by-products (BIB) for unripened cow milk curd cheese (U-CC) enrichment. Firstly, antimicrobial properties of the BIBs were tested, and the effects of the immobilization in agar technology on BIB properties were evaluated. Further, non-immobilized (NI) and agar-immobilized (AI) BIBs were applied for U-CC enrichment, and their influence on U-CC parameters were analyzed. It was established that the tested BIBs possess desirable antimicrobial (raspberry BIB inhibited 7 out of 10 tested pathogens) and antioxidant activities (the highest total phenolic compounds (TPC) content was displayed by NI elderberry BIB 143.6 mg GAE/100 g). The addition of BIBs to U-CC increased TPC content and DPPH- (2,2-diphenyl-1-picrylhydrazyl)-radical scavenging activity of the U-CC (the highest TPC content was found in C-RaNI 184.5 mg/100 g, and strong positive correlation between TPC and DPPH- of the U-CC was found, r = 0.658). The predominant fatty acid group in U-CC was saturated fatty acids (SFA); however, the lowest content of SFA was unfolded in C-EldAI samples (in comparison with C, on average, by 1.6 times lower). The highest biogenic amine content was attained in C-EldAI (104.1 mg/kg). In total, 43 volatile compounds (VC) were identified in U-CC, and, in all cases, a broader spectrum of VCs was observed in U-CC enriched with BIBs. After 10 days of storage, the highest enterobacteria number was in C-BluNI (1.88 log10 CFU/g). All U-CC showed similar overall acceptability (on average, 8.34 points); however, the highest intensity of the emotion "happy" was expressed by testing C-EldNI. Finally, the BIBs are prospective ingredients for U-CC enrichment in a sustainable manner and improved nutritional traits.