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Palermo C, Mentana A, Tomaiuolo M, Campaniello M, Iammarino M, Centonze D, Zianni R. Headspace Solid-Phase Microextraction/Gas Chromatography-Mass Spectrometry and Chemometric Approach for the Study of Volatile Profile in X-ray Irradiated Surface-Ripened Cheeses. Foods 2024; 13:416. [PMID: 38338551 PMCID: PMC10855764 DOI: 10.3390/foods13030416] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2023] [Revised: 01/15/2024] [Accepted: 01/23/2024] [Indexed: 02/12/2024] Open
Abstract
X-ray irradiation is an emerging non-thermal technology that is used as a preservation and sanitization technique to inactivate pathogens and spoilage organisms, increasing the shelf life of products. In this work, two different types of surface-ripened cheeses, Brie and Camembert, produced with cow milk, were treated with X-rays at three dose levels, 2.0, 4.0 and 6.0 kGy, to evaluate the irradiation effects on the volatile profile using a volatolomic approach. The headspace solid-phase microextraction (HS-SPME) technique combined with gas chromatography-mass spectrometry (GC-MS) was used to extract and analyze the volatile fraction from these dairy matrices. The HS-SPME method was optimized by a central composite design in combination with a desirability optimization methodology. The Carboxen/PDMS fiber, 50 °C for extraction temperature and 60 min for time extraction were found to be the best parameter settings and were applied for this investigation. The obtained fingerprints demonstrated that the irradiation-induced changes are dose dependent. The X-ray irradiation produced many new volatiles not found in the non-irradiated samples, but it also varied the amount of some volatiles already present in the control. Specifically, aldehydes and hydrocarbons increased with the irradiation dose, whereas alcohols, carboxylic acids, esters, methyl esters, ketones, lactones and sulfur-containing compounds showed a non-linear dependence on the dose levels; indeed, they increased up to 4.0 kGy, and then decreased slightly at 6.0 kGy. This trend, more evident in the Camembert profile, is probably due to the fact that these compounds are involved in different oxidation mechanisms of lipids and proteins, which were induced by the radiation treatment. In these oxidative chemical changes, the production and degradation processes of the volatiles are competitive, but at higher doses, the decomposition reactions exceed those of formation. A principal component analysis and partial least square discriminant analysis were used to discriminate between the treated and untreated samples. Moreover, this study allowed for the identification of potential markers of X-ray treatment for the two cheeses, confirming this approach as a useful tool for the control of irradiated surface-ripened cheeses.
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Affiliation(s)
- Carmen Palermo
- Dipartimento di Medicina Clinica e Sperimentale, Università di Foggia, Via Napoli 25, 71122 Foggia, Italy;
| | - Annalisa Mentana
- Laboratorio Nazionale di Riferimento per il Trattamento degli Alimenti e dei Loro Ingredienti con Radiazioni Ionizzanti, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Via Manfredonia 20, 71121 Foggia, Italy; (M.T.); (M.C.); (M.I.); (R.Z.)
| | - Michele Tomaiuolo
- Laboratorio Nazionale di Riferimento per il Trattamento degli Alimenti e dei Loro Ingredienti con Radiazioni Ionizzanti, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Via Manfredonia 20, 71121 Foggia, Italy; (M.T.); (M.C.); (M.I.); (R.Z.)
| | - Maria Campaniello
- Laboratorio Nazionale di Riferimento per il Trattamento degli Alimenti e dei Loro Ingredienti con Radiazioni Ionizzanti, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Via Manfredonia 20, 71121 Foggia, Italy; (M.T.); (M.C.); (M.I.); (R.Z.)
| | - Marco Iammarino
- Laboratorio Nazionale di Riferimento per il Trattamento degli Alimenti e dei Loro Ingredienti con Radiazioni Ionizzanti, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Via Manfredonia 20, 71121 Foggia, Italy; (M.T.); (M.C.); (M.I.); (R.Z.)
| | - Diego Centonze
- Dipartimento di Scienze Mediche e Chirurgiche, Università di Foggia, Via Napoli 25, 71122 Foggia, Italy;
| | - Rosalia Zianni
- Laboratorio Nazionale di Riferimento per il Trattamento degli Alimenti e dei Loro Ingredienti con Radiazioni Ionizzanti, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Via Manfredonia 20, 71121 Foggia, Italy; (M.T.); (M.C.); (M.I.); (R.Z.)
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Tomaiuolo M, Nardelli V, Mentana A, Campaniello M, Zianni R, Iammarino M. Untargeted Lipidomics and Chemometric Tools for the Characterization and Discrimination of Irradiated Camembert Cheese Analyzed by UHPLC-Q-Orbitrap-MS. Foods 2023; 12:foods12112198. [PMID: 37297444 DOI: 10.3390/foods12112198] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Revised: 05/22/2023] [Accepted: 05/24/2023] [Indexed: 06/12/2023] Open
Abstract
In this work, an investigation using UHPLC-Q-Orbitrap-MS and multivariate statistics was conducted to obtain the lipid fingerprint of Camembert cheese and to explore its correlated variation with respect to X-ray irradiation treatment. A total of 479 lipids, categorized into 16 different lipid subclasses, were measured. Furthermore, the identification of oxidized lipids was carried out to better understand the possible phenomena of lipid oxidation related to this technological process. The results confirm that the lipidomic approach adopted is effective in implementing the knowledge of the effects of X-ray irradiation on food and evaluating its safety aspects. Furthermore, Partial Least Squares-Discriminant Analysis (PLS-DA) and Linear Discriminant Analysis (LDA) were applied showing high discriminating ability with excellent values of accuracy, specificity and sensitivity. Through the PLS-DA and LDA models, it was possible to select 40 and 24 lipids, respectively, including 3 ceramides (Cer), 1 hexosyl ceramide (HexCer), 1 lysophosphatidylcholine (LPC), 1 lysophosphatidylethanolamine (LPE), 3 phosphatidic acids (PA), 4 phosphatidylcholines (PC), 10 phosphatidylethanolamines (PE), 5 phosphatidylinositols (PI), 2 phosphatidylserines (PS), 3 diacylglycerols (DG) and 9 oxidized triacylglycerols (OxTG) as potential markers of treatment useful in food safety control plans.
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Affiliation(s)
- Michele Tomaiuolo
- Laboratorio Nazionale di Riferimento per il Trattamento degli Alimenti e dei loro Ingredienti con Radiazioni Ionizzanti, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Via Manfredonia, 20-71121 Foggia, Italy
| | - Valeria Nardelli
- Laboratorio Nazionale di Riferimento per il Trattamento degli Alimenti e dei loro Ingredienti con Radiazioni Ionizzanti, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Via Manfredonia, 20-71121 Foggia, Italy
| | - Annalisa Mentana
- Laboratorio Nazionale di Riferimento per il Trattamento degli Alimenti e dei loro Ingredienti con Radiazioni Ionizzanti, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Via Manfredonia, 20-71121 Foggia, Italy
| | - Maria Campaniello
- Laboratorio Nazionale di Riferimento per il Trattamento degli Alimenti e dei loro Ingredienti con Radiazioni Ionizzanti, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Via Manfredonia, 20-71121 Foggia, Italy
| | - Rosalia Zianni
- Laboratorio Nazionale di Riferimento per il Trattamento degli Alimenti e dei loro Ingredienti con Radiazioni Ionizzanti, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Via Manfredonia, 20-71121 Foggia, Italy
| | - Marco Iammarino
- Laboratorio Nazionale di Riferimento per il Trattamento degli Alimenti e dei loro Ingredienti con Radiazioni Ionizzanti, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Via Manfredonia, 20-71121 Foggia, Italy
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Zianni R, Mentana A, Tomaiuolo M, Campaniello M, Iammarino M, Centonze D, Palermo C. Volatolomic approach by HS-SPME/GC-MS and chemometric evaluations for the discrimination of X-ray irradiated mozzarella cheese. Food Chem 2023; 423:136239. [PMID: 37182488 DOI: 10.1016/j.foodchem.2023.136239] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 03/23/2023] [Accepted: 04/24/2023] [Indexed: 05/16/2023]
Abstract
In this work, an untargeted screening of the volatile profile of X-ray irradiated mozzarella cheese was carried out to study the possible radio-induced modifications. A Central Composite Design (CCD) for Response Surface Methodology (RSM) was employed to optimise the HS-SPME analysis of volatile organic compounds (VOCs). The optimised HS-SPME conditions, in terms of sample amount (5.0 g), extraction temperature (50 °C) and extraction time (75 min), were used to analyse non-irradiated and irradiated samples at three dose levels, 1.0, 2.0, 3.0 kGy. Partial Least Squares-Discriminant Analysis (PLS-DA) and Linear Discriminant Analysis (LDA) were applied to explore the variation of volatile profile with respect to the X-ray irradiation treatment. Both methods highlighted a high discriminant capability with excellent values of accuracy, specificity and sensitivity, demonstrating the effectiveness of the volatolomic approach to evaluate the variations induced by the treatment and allowing to select a total of 35 VOCs as potential irradiation markers.
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Affiliation(s)
- Rosalia Zianni
- Università di Foggia, Dipartimento di Medicina Clinica e Sperimentale, Via Napoli, 25, 71122 Foggia, Italy.
| | - Annalisa Mentana
- Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Via Manfredonia, 20, 71121 Foggia, Italy.
| | - Michele Tomaiuolo
- Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Via Manfredonia, 20, 71121 Foggia, Italy.
| | - Maria Campaniello
- Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Via Manfredonia, 20, 71121 Foggia, Italy.
| | - Marco Iammarino
- Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Via Manfredonia, 20, 71121 Foggia, Italy.
| | - Diego Centonze
- Università di Foggia, Dipartimento di Scienze Mediche e Chirurgiche, Via Napoli, 25, 71122 Foggia, Italy.
| | - Carmen Palermo
- Università di Foggia, Dipartimento di Medicina Clinica e Sperimentale, Via Napoli, 25, 71122 Foggia, Italy.
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Zianni R, Mentana A, Campaniello M, Chiappinelli A, Tomaiuolo M, Chiaravalle AE, Marchesani G. An investigation using a validated method based on HS-SPME-GC-MS detection for the determination of 2-dodecylcyclobutanone and 2-tetradecylcyclobutanone in X-ray irradiated dairy products. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112466] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Ricciardi EF, Lacivita V, Conte A, Chiaravalle E, Zambrini AV, Del Nobile MA. X-ray irradiation as a valid technique to prolong food shelf life: The case of ricotta cheese. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.104547] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Quintieri L, Fanelli F, Caputo L. Antibiotic Resistant Pseudomonas Spp. Spoilers in Fresh Dairy Products: An Underestimated Risk and the Control Strategies. Foods 2019; 8:E372. [PMID: 31480507 PMCID: PMC6769999 DOI: 10.3390/foods8090372] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2019] [Revised: 08/22/2019] [Accepted: 08/23/2019] [Indexed: 01/14/2023] Open
Abstract
Microbial multidrug resistance (MDR) is a growing threat to public health mostly because it makes the fight against microorganisms that cause lethal infections ever less effective. Thus, the surveillance on MDR microorganisms has recently been strengthened, taking into account the control of antibiotic abuse as well as the mechanisms underlying the transfer of antibiotic genes (ARGs) among microbiota naturally occurring in the environment. Indeed, ARGs are not only confined to pathogenic bacteria, whose diffusion in the clinical field has aroused serious concerns, but are widespread in saprophytic bacterial communities such as those dominating the food industry. In particular, fresh dairy products can be considered a reservoir of Pseudomonas spp. resistome, potentially transmittable to consumers. Milk and fresh dairy cheeses products represent one of a few "hubs" where commensal or opportunistic pseudomonads frequently cohabit together with food microbiota and hazard pathogens even across their manufacturing processes. Pseudomonas spp., widely studied for food spoilage effects, are instead underestimated for their possible impact on human health. Recent evidences have highlighted that non-pathogenic pseudomonads strains (P. fluorescens, P. putida) are associated with some human diseases, but are still poorly considered in comparison to the pathogen P. aeruginosa. In addition, the presence of ARGs, that can be acquired and transmitted by horizontal genetic transfer, further increases their risk and the need to be deeper investigated. Therefore, this review, starting from the general aspects related to the physiological traits of these spoilage microorganisms from fresh dairy products, aims to shed light on the resistome of cheese-related pseudomonads and their genomic background, current methods and advances in the prediction tools for MDR detection based on genomic sequences, possible implications for human health, and the affordable strategies to counteract MDR spread.
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Affiliation(s)
- Laura Quintieri
- Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy
| | - Francesca Fanelli
- Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy.
| | - Leonardo Caputo
- Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy
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