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Elia S, Stylianou M, Agapiou A. Advanced micro-extraction techniques (SPME, HiSorb) for the determination of goat cheese whey wastewater VOCs. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2024; 351:119934. [PMID: 38176384 DOI: 10.1016/j.jenvman.2023.119934] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 11/28/2023] [Accepted: 12/23/2023] [Indexed: 01/06/2024]
Abstract
HiSorb and solid-phase microextraction (SPME), two environmentally friendly micro-extraction techniques based on the same fundamental principles, were evaluated for their extraction efficiency of volatile organic compounds (VOCs) from goat cheese whey wastewater. For this purpose, a sample preparation method based on the headspace-HiSorb technique was developed and evaluated for its efficiency in terms of the amount of extracted compounds and reproducibility of results. Thermal desorption-gas chromatography/mass spectrometry (TD-GC/MS) and GC/MS analytical methods were used to perform the wastewater analysis, respectively. The experimental parameters of HiSorb were evaluated in terms of probe coating, extraction time, stirring speed, sample volume, extraction temperature and salt addition. Under optimal extraction conditions, it was observed that the use of the divinylbenzene/carbon wide range/polydimethylsiloxane (DVB/CWR/PDMS) triple coating for HiSorb and DVB/Carboxen (CAR)/PDMS for SPME, was best suited to extract a broader range of VOCs with higher peak intensities. A total of 34 VOCs were extracted and determined with the DVB/CWR/PDMS HiSorb probe, while only 23 VOCs were determined with the conventional DVB/CAR/PDMS SPME fiber. The DVB/CWR/PDMS HiSorb probe has a higher adsorbent capacity which results in a higher sensitivity for VOCs compared to the DVB/CAR/PDMS SPME fiber. Furthermore, the HiSorb technique exhibits better reproducibility, as indicated by the lower relative standard deviation (RSD) of 3.7% compared to 7.1% for SPME. Therefore, the HiSorb technique is an effective method for detecting VOCs in complex matrices, such as wastewater.
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Affiliation(s)
- Soteria Elia
- Department of Chemistry, University of Cyprus, P.O. Box 20537, Nicosia, 1678, Cyprus
| | - Marinos Stylianou
- Laboratory of Chemical Engineering and Engineering Sustainability, Faculty of Pure and Applied Sciences, Open University of Cyprus, Giannou Kranitiodi 89, 2231, Latsia, Nicosia, Cyprus
| | - Agapios Agapiou
- Department of Chemistry, University of Cyprus, P.O. Box 20537, Nicosia, 1678, Cyprus.
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2
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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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3
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Beltrán Sanahuja A, Pesci de Almeida R, Igler Marí KA, Lamadrid MC, Valdés García A, Nadal ES. Sensory Attributes and Instrumental Chemical Parameters of Commercial Spanish Cured Ewes' Milk Cheeses: Insights into Cheese Quality Figures. Foods 2023; 13:127. [PMID: 38201155 PMCID: PMC10778908 DOI: 10.3390/foods13010127] [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: 11/22/2023] [Revised: 12/18/2023] [Accepted: 12/26/2023] [Indexed: 01/12/2024] Open
Abstract
The external appearance of some of the Protected Designation of Origin (PDO) cured cheeses is similar to other cheese samples made in Spain: 1 kg and 2.5-3 kg formats, cylindrical, and with or without a pleita mark on the surface. In this work, commercial cured ewe's milk cheese samples with a similar external appearance were analyzed, including five PDO and five non-PDO samples. The parameters analyzed were color, texture, pH, humidity, water activity, and the volatile profile. Additionally, a descriptive and consumer-sensory analysis of the cheese samples was carried out. Statistical analysis of the results showed that luminosity, color coordinates a* and b*, percentage of deformation, humidity, water activity, and acid contents were significantly higher in non-PDO cheese samples. The breaking force, maximum force, and the content of esters were significantly higher in those cheese samples with PDO. In addition, PDO cheese samples showed higher scores for all attributes evaluated by consumers, except for color. These results suggest that PDO cheeses are placed on the market with a higher degree of ripening than non-PDO ones and that consequently they are more positively valued by consumers.
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Affiliation(s)
- Ana Beltrán Sanahuja
- Department of Analytical Chemistry, Nutrition and Food Sciences, P.O. Box 99, 03080 Alicante, Spain; (A.B.S.); (R.P.d.A.)
| | - Rafaela Pesci de Almeida
- Department of Analytical Chemistry, Nutrition and Food Sciences, P.O. Box 99, 03080 Alicante, Spain; (A.B.S.); (R.P.d.A.)
| | - Kilian-Anja Igler Marí
- Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Carretera de Beniel, km 3.2, Orihuela, 03312 Alicante, Spain; (K.-A.I.M.); (M.C.L.); (E.S.N.)
| | - Marina Cano Lamadrid
- Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Carretera de Beniel, km 3.2, Orihuela, 03312 Alicante, Spain; (K.-A.I.M.); (M.C.L.); (E.S.N.)
| | - Arantzazu Valdés García
- Department of Analytical Chemistry, Nutrition and Food Sciences, P.O. Box 99, 03080 Alicante, Spain; (A.B.S.); (R.P.d.A.)
| | - Esther Sendra Nadal
- Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Carretera de Beniel, km 3.2, Orihuela, 03312 Alicante, Spain; (K.-A.I.M.); (M.C.L.); (E.S.N.)
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Chen C, Huang Z, Ge C, Yu H, Yuan H, Tian H. Regulation of the pleiotropic transcriptional regulator CodY on the conversion of branched-chain amino acids into branched-chain aldehydes in Lactococcus lactis. Appl Environ Microbiol 2023; 89:e0149323. [PMID: 37943058 PMCID: PMC10686057 DOI: 10.1128/aem.01493-23] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Accepted: 10/17/2023] [Indexed: 11/10/2023] Open
Abstract
IMPORTANCE Branched-chain aldehydes are the primary compounds that contribute to the nutty flavor in cheddar cheese. Lactococcus lactis, which is often applied as primary starter culture, is a significant contributor to the nutty flavor of cheddar cheese due to its ability of conversion of BCAAs into branched-chain aldehydes. In the present study, we found that the regulatory role of CodY is crucial for the conversion. CodY acts as a pleiotropic transcriptional regulator via binding to various regulatory regions of key genes. The results presented valuable knowledge into the role of CodY on the regulation and biosynthetic pathway of branched-chain amino acids and the related aldehydes. Furthermore, it provided new insight for increasing the nutty flavor produced during the manufacture and ripening of cheese.
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Affiliation(s)
- Chen Chen
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Zhiyang Huang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Chang Ge
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Haiyan Yu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Haibin Yuan
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Huaixiang Tian
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
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5
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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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6
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Gao H, Yang F, Zhu B, Yin S, Fu Y, Li Y, Liao Y, Kang M, Zhang Y, He J, Yin Y, Xu K. Optimization of HS-SPME-GC-MS for the Determination of Volatile Flavor Compounds in Ningxiang Pork. Foods 2023; 12:foods12020297. [PMID: 36673389 PMCID: PMC9857953 DOI: 10.3390/foods12020297] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2022] [Revised: 12/28/2022] [Accepted: 01/05/2023] [Indexed: 01/11/2023] Open
Abstract
This study attempts to explore the suitable conditions for the detection of volatile flavor compounds (VFCs) in Ningxiang pork by headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS). Ningxiang pigs were harvested from a slaughterhouse and a longissimus dorsi sample was collected from each animal. The VFCs of Ningxiang pork can be strongly impacted by the detection conditions (columns, weight of meat samples, heat treatment time, equilibrium conditions, and extraction conditions) that need to be optimized. Our results also provided the optimal test conditions: weighing 5 g of meat samples, grinding for 30 s in a homogenizer, heat treatment at 100 °C for 30 min, equilibration at 70 °C for 30 min, and extraction at 100 °C for 50 min. Furthermore, the feasibility and representativeness of the test method were confirmed based on principal component analysis and a comparison of the three pork VFCs. These findings offer researchers a unified and efficient pretreatment strategy to research pork VFCs.
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Affiliation(s)
- Hu Gao
- Animal Nutrition Genome and Germplasm Innovation Research Center and Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Fang Yang
- Animal Nutrition Genome and Germplasm Innovation Research Center and Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Bangqiang Zhu
- Animal Nutrition Genome and Germplasm Innovation Research Center and Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Shishu Yin
- Animal Nutrition Genome and Germplasm Innovation Research Center and Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Yawei Fu
- Animal Nutrition Genome and Germplasm Innovation Research Center and Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Yiyang Li
- Animal Nutrition Genome and Germplasm Innovation Research Center and Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Yinchang Liao
- Animal Nutrition Genome and Germplasm Innovation Research Center and Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Meng Kang
- Animal Nutrition Genome and Germplasm Innovation Research Center and Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Yuebo Zhang
- Animal Nutrition Genome and Germplasm Innovation Research Center and Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Jun He
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou 510642, China
| | - Yulong Yin
- Animal Nutrition Genome and Germplasm Innovation Research Center and Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou 510642, China
- Laboratory of Animal Nutrition Physiology and Metabolism, The Chinese Academy of Sciences, The Institute of Subtropical Agriculture, Changsha 410125, China
- Correspondence: (Y.Y.); (K.X.)
| | - Kang Xu
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou 510642, China
- Laboratory of Animal Nutrition Physiology and Metabolism, The Chinese Academy of Sciences, The Institute of Subtropical Agriculture, Changsha 410125, China
- Correspondence: (Y.Y.); (K.X.)
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7
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Senoussi A, Rapisarda T, Schadt I, Chenchouni H, Saoudi Z, Senoussi S, Zitoun OA, Zidoune MN, Carpino S. Formation and dynamics of aroma compounds during manufacturing-ripening of Bouhezza goat cheese. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105349] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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8
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de Jesus Filho M, Klein B, Wagner R, Godoy HT. Key aroma compounds of Canastra cheese: HS-SPME optimization assisted by olfactometry and chemometrics. Food Res Int 2021; 150:110788. [PMID: 34865803 DOI: 10.1016/j.foodres.2021.110788] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Revised: 09/07/2021] [Accepted: 10/24/2021] [Indexed: 11/26/2022]
Abstract
An analytical method was developed to determine volatile compounds (VC) that contribute to the aroma of cheese from Serra da Canastra (Brazil) and evaluate them in three ripening stages (fresh, short-ripened, and ripened) via headspace solid-phase microextraction (HS-SPME) combined with gas chromatography (GC). Proximate and fatty acid compositions were determined to observe whether there would be changes during ripening. Multivariate designs were applied to optimize the extraction parameters of volatile compounds and assisted by GC olfactometry (GC-O) and chemometrics. The adopted strategy revealed that the best extraction condition requires 10 min of equilibration, 75.2 min of fiber exposure at 40 °C, and 1 g of sample. The data obtained evidenced the alteration of the abundance of volatile compounds, fatty acids, and proximate composition of Canastra cheese during ripening. The fatty acid profile of the samples was mainly composed of palmitic, oleic, and stearic acids. This dairy product is rich in volatile compounds and formed primarily by alcohols (n = 14), acids (n = 13), and esters (n = 11). Olfactometry indicated that the VCs that most affected the aroma of ripened Canastra cheese were acetic acid, isobutyric acid, butanoic acid, and ethyl hexanoate. The method developed effectively discriminated against Canastra cheeses at their different ripening stages.
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Affiliation(s)
- Milton de Jesus Filho
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil.
| | - Bruna Klein
- Departament of Technology and Food Science, Federal University de Santa Maria (UFSM), 97105-900 Santa Maria, RS, Brazil
| | - Roger Wagner
- Departament of Technology and Food Science, Federal University de Santa Maria (UFSM), 97105-900 Santa Maria, RS, Brazil
| | - Helena Teixeira Godoy
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil
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9
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Valdés García A, Domingo Martínez MI, Ponce Landete M, Prats Moya MS, Beltrán Sanahuja A. Potential of Industrial Pineapple ( Ananas comosus (L.) Merrill) By-Products as Aromatic and Antioxidant Sources. Antioxidants (Basel) 2021; 10:1767. [PMID: 34829638 PMCID: PMC8615117 DOI: 10.3390/antiox10111767] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 11/02/2021] [Accepted: 11/02/2021] [Indexed: 11/16/2022] Open
Abstract
Pineapple is meanly commercially processed. However, it is a fruit that generates a high proportion of nonedible wastes, which are rich in antioxidant compounds and have a varied aromatic profile. These characteristics turn these by-products into potential agri-food waste that can be revalued and applied in different fields such as medical, pharmaceutical, or food applications. The aim of the present work was the characterization and extraction of the volatile compounds present in two pineapple by-products (peel and core) and the subsequent evaluation of their antioxidant capacity. For this purpose, the analysis of the aromatic profile of both by-products has been carried out using the headspace solid-phase microextraction technique coupled to gas chromatography with a mass spectrometry detector (HS-SPME-GC-MS). The optimization of the extraction conditions of the volatile compounds has been validated using a Box-Behnken experimental design. In addition, a quantitative analysis was carried out to determine the contents of two important volatiles in pineapple wastes, isopentyl, and ethyl acetate. Moreover, the estimation of the antioxidant capacity of the subproducts extracts was carried out using different methods All the antioxidant assays demonstrated that pineapple subproducts are rich in easily extractable antioxidants with possible applications in the food industry.
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Affiliation(s)
| | | | | | | | - Ana Beltrán Sanahuja
- Analytical Chemistry, Nutrition and Food Science Department, University of Alicante, P.O. Box 99, E-03080 Alicante, Spain; (A.V.G.); (M.I.D.M.); (M.P.L.); (M.S.P.M.)
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10
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Optimization of Volatile Compounds Extraction from Industrial Celery ( Apium graveolens) By-Products by Using Response Surface Methodology and Study of Their Potential as Antioxidant Sources. Foods 2021; 10:foods10112664. [PMID: 34828944 PMCID: PMC8620065 DOI: 10.3390/foods10112664] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2021] [Revised: 10/27/2021] [Accepted: 10/29/2021] [Indexed: 11/25/2022] Open
Abstract
In this study, the potential of industrial celery by-products (the stalk and root) serving as sources of aromatics and antioxidants was investigated. A headspace solid phase microextraction–gas chromatography–mass spectrometry (HS-SPME–GC–MS) procedure was optimized to isolate volatile compounds from celery by-products. A Box–Behnken experimental design was proposed to optimize the procedure through a response surface methodology. The optimal extraction conditions were found to be 1.6 g of homogenized fresh by-product at 30 °C for 60 min. Under these conditions, 26 volatile compounds in stalk and root samples were identified, monoterpenes and sesquiterpenes being the main components. The content of limonene and γ-terpinene found in the stalk was significantly higher in comparison with root samples. Total phenolic content and antioxidant activity (ABTS and FRAP) results underlined the celery wastes studied as good sources of free radical scavengers. This work suggests the potential application of these by-products in the food industry and opens new pathways to valorize celery residues, contributing to the circular economy.
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11
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Chen C, Yuan J, Yu H, Wang B, Huang J, Yuan H, Xu Z, Zhao S, Tian H. Characterization of metabolic pathways for biosynthesis of the flavor compound 3-methylbutanal by Lactococcus lactis. J Dairy Sci 2021; 105:97-108. [PMID: 34756442 DOI: 10.3168/jds.2021-20779] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Accepted: 09/06/2021] [Indexed: 11/19/2022]
Abstract
3-Methylbutanal is a key volatile compound that imparts a nutty flavor to Cheddar cheese. Lactococcus lactis has been successfully applied as a starter to increase the level of 3-methylbutanal produced during the ripening of cheese. However, the mechanism of action and genetic diversity of this bacterium for 3-methylbutanal biosynthesis remains unclear. In this study, we investigated the association between the L. lactis genotype and phenotype in the biosynthesis of 3-methylbutanal via both direct and indirect pathways. Fourteen strains of L. lactis were screened for the capacity to produce 3-methylbutanal, and strain 408 (>140 μM) produced the highest among all tested strains, which exhibited both α-keto acid decarboxylase and α-ketoacid dehydrogenase activities. Furthermore, the results of a sodium meta-arsenite inhibition experiment showed that the 3-methylbutanal-producing capacities of each strain declined to various degrees. The kdcA gene, which encodes the direct pathway component α-ketoacid decarboxylase, was detected in 4 of the 14 strains, of which only strain 408 contained the full-length gene. We then characterized the genes associated with the indirect pathway by detecting the expression levels of the pdh gene cluster, ack, and pta, which were expressed at relatively higher levels in a high-yield strain than in a low-yield strain. As a result, these L. lactis strains were divided into 3 categories according to gene diversity, gene expression, and 3-methylbutanal production. The results of this study refine our knowledge of the genetic determinants of 3-methylbutanal biosynthesis in L. lactis and explain the effect of both synthesis pathways on 3-methylbutanal production.
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Affiliation(s)
- Chen Chen
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, P.R. China
| | - Jiajie Yuan
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, P.R. China
| | - Haiyan Yu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, P.R. China
| | - Bei Wang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, P.R. China
| | - Juan Huang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, P.R. China
| | - Haibin Yuan
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, P.R. China
| | - Zhiyuan Xu
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 201418, P.R. China
| | - Shanshan Zhao
- College of Agriculture, Hebei University of Engineering, Handan 056038, P.R. China.
| | - Huaixiang Tian
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, P.R. China.
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Application of vacuum solid-phase microextraction for the analysis of semi-hard cheese volatiles. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03426-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
AbstractSolid-phase microextraction (SPME) is a well-established technique in the analysis of food volatile compounds, usually performed for qualitative analysis. This paper presents an elaboration of conditions for SPME analysis of main volatile compounds in hard cheese and an evaluation of suitability of vacuum to improve the transfer of volatile compounds towards SPME fiber. Compounds representing the main groups of hard cheese volatiles were investigated: 1-pentanol, butanoic acid, 2,3-butanedione and 2-heptanone. Parameters for SPME extraction (temperature, water, sodium carbonate addition, time, vacuum) were evaluated. Application of vacuum had a positive effect on all analytes when extraction was performed from water, but in the cheese matrix the effect was significant only for butanoic acid. Extraction time was the most significant factor for extraction efficiency in examined cheeses, while temperature had a minor effect on the amount of extracted volatiles. The method was applied on Edam, Emmentaler, Gouda and Maasdam cheeses obtained from the market.
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Clarke HJ, Mannion DT, O'Sullivan MG, Kerry JP, Kilcawley KN. Development of a headspace solid-phase microextraction gas chromatography mass spectrometry method for the quantification of volatiles associated with lipid oxidation in whole milk powder using response surface methodology. Food Chem 2019; 292:75-80. [DOI: 10.1016/j.foodchem.2019.04.027] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2018] [Revised: 04/05/2019] [Accepted: 04/06/2019] [Indexed: 11/30/2022]
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14
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Optimization of Headspace Solid-phase Microextraction for the Analysis of Volatile Compounds of High-fat Dairy Powders. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01576-7] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Taivosalo A, Kriščiunaite T, Stulova I, Part N, Rosend J, Sõrmus A, Vilu R. Ripening of Hard Cheese Produced from Milk Concentrated by Reverse Osmosis. Foods 2019; 8:foods8050165. [PMID: 31096639 PMCID: PMC6560390 DOI: 10.3390/foods8050165] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2019] [Revised: 05/02/2019] [Accepted: 05/13/2019] [Indexed: 11/22/2022] Open
Abstract
The application of reverse osmosis (RO) for preconcentration of milk (RO-milk) on farms can decrease the overall transportation costs of milk, increase the capacity of cheese production, and may be highly attractive from the cheese manufacturer’s viewpoint. In this study, an attempt was made to produce a hard cheese from RO-milk with a concentration factor of 1.9 (RO-cheese). Proteolysis, volatile profiles, and sensory properties were evaluated throughout six months of RO-cheese ripening. Moderate primary proteolysis took place during RO-cheese ripening: about 70% of αs1-casein and 45% of β-casein were hydrolyzed by the end of cheese maturation. The total content of free amino acids (FAA) increased from 4.3 to 149.9 mmol kg−1, with Lys, Pro, Glu, Leu, and γ-aminobutyric acid dominating in ripened cheese. In total, 42 volatile compounds were identified at different stages of maturation of RO-cheese; these compounds have previously been found in traditional Gouda-type and hard-type cheeses of prolonged maturation. Fresh RO-cheese was characterized by a milky and buttery flavor, whereas sweetness, saltiness, and umami flavor increased during ripening. Current results prove the feasibility of RO-milk for the production of hard cheese with acceptable sensory characteristics and may encourage further research and implementation of RO technology in cheese manufacture.
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Affiliation(s)
- Anastassia Taivosalo
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia.
- Department of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia.
| | - Tiina Kriščiunaite
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia.
| | - Irina Stulova
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia.
| | - Natalja Part
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia.
| | - Julia Rosend
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia.
- Department of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia.
| | - Aavo Sõrmus
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia.
| | - Raivo Vilu
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia.
- Department of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia.
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Sant’Ana AM, Bessa RJ, Alves SP, Medeiros AN, Costa RG, de Sousa YR, Bezerril FF, Malveira Batista AS, Madruga MS, Queiroga RC. Fatty acid, volatile and sensory profiles of milk and cheese from goats raised on native semiarid pasture or in confinement. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2018.09.008] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Luo J, Jiang C, Zhao L, Zhang M, Wang F, Sun E, Ren F. Keto acid decarboxylase and keto acid dehydrogenase activity detected during the biosynthesis of flavor compound 3-methylbutanal by the nondairy adjunct culture Lactococcus lactis ssp. lactis F9. J Dairy Sci 2018; 101:9725-9735. [DOI: 10.3168/jds.2018-14760] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2018] [Accepted: 07/17/2018] [Indexed: 11/19/2022]
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da Costa ACV, Sousa JMB, Bezerra TKA, da Silva FLH, Pastore GM, da Silva MAAP, Madruga MS. Volatile profile of monofloral honeys produced in Brazilian semiarid region by stingless bees and key volatile compounds. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.043] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Salum P, Erbay Z, Kelebek H, Selli S. Optimization of Headspace Solid-Phase Microextraction with Different Fibers for the Analysis of Volatile Compounds of White-Brined Cheese by Using Response Surface Methodology. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0774-1] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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