Classification of Pecorino cheeses produced in Italy according to their ripening time and manufacturing technique using Fourier transform infrared spectroscopy

Chemometrics-driven monitoring of cheese ripening: a multimodal spectroscopic and scanning electron microscopy investigation

The integration of spectroscopic techniques with chemometrics offers a means to monitor quality changes in dairy products throughout processing and storage. This study employed Attenuated Total Reflectance-Mid-Infrared Spectroscopy (ATR-MIR) coupled with Independent Components Analysis (ICA), and 3D Front-Face Fluorescence Spectroscopy (FFFS) paired with Common Components and Specific Weight Analysis (CCSWA). The research focused on Cheddar cheeses aged for 1, 2, 3, and 5 years, alongside Comté cheeses aged for 6, 9, and 12 months. The adopted approach offered valuable insights into the intricate cheese aging process within the food matrix. The ICA proportions and CCSWA scores highlighted the significant impact of biochemical transformations during maturation on the aging process. The extracted independent components (ICs) revealed variations in the vibration modes of amides, lipids, amino acids, and organic acids, facilitating the distinction between different cheese age categories. Additionally, CCSWA outcomes identified age-related differences through shifts in tryptophan fluorescence characteristics as the cheeses aged. These results were consistent with the observed alterations in the microstructure of cheese samples over time, corroborated by Scanning Electron Microscopy (SEM) imagery. The introduced multimodal methodology serves as a significant asset for determining the ripening stage of various types of cheese, offering a detailed perspective of cheese maturation beneficial to the dairy industry and researchers.

Identifying Chemical Differences in Cheddar Cheese Based on Maturity Level and Manufacturer Using Vibrational Spectroscopy and Chemometrics

Cheese is a nutritious dairy product and a valuable commodity. Internationally, cheddar cheese is produced and consumed in large quantities, and it is the main cheese variety that is exported from Australia. Despite its importance, the analytical methods to that are used to determine cheese quality rely on traditional approaches that require time, are invasive, and which involve potentially hazardous chemicals. In contrast, spectroscopic techniques can rapidly provide molecular information and are non-destructive, fast, and chemical-free methods. Combined with partner recognition methods (chemometrics), they can identify small changes in the composition or condition of cheeses. In this work, we combined FTIR and Raman spectroscopies with principal component analysis (PCA) to investigate the effects of aging in commercial cheddar cheeses. Changes in the amide I and II bands were the main spectral characteristics responsible for classifying commercial cheddar cheeses based on the ripening time and manufacturer using FTIR, and bands from lipids, including β'-polymorph of fat crystals, were more clearly determined through changes in the Raman spectra.

Authenticity and Typicity of Traditional Cheeses: A Review on Geographical Origin Authentication Methods

Food fraud, corresponding to any intentional action to deceive purchasers and gain an undue economical advantage, is estimated to result in a 10 to 65 billion US dollars/year economical cost worldwide. Dairy products, such as cheese, in particular cheeses with protected land- and tradition-related labels, have been listed as among the most impacted as consumers are ready to pay a premium price for traditional and typical products. In this context, efficient food authentication methods are needed to counteract current and emerging frauds. This review reports the available authentication methods, either chemical, physical, or DNA-based methods, currently used for origin authentication, highlighting their principle, reported application to cheese geographical origin authentication, performance, and respective advantages and limits. Isotope and elemental fingerprinting showed consistent accuracy in origin authentication. Other chemical and physical methods, such as near-infrared spectroscopy and nuclear magnetic resonance, require more studies and larger sampling to assess their discriminative power. Emerging DNA-based methods, such as metabarcoding, showed good potential for origin authentication. However, metagenomics, providing a more in-depth view of the cheese microbiota (up to the strain level), but also the combination of methods relying on different targets, can be of interest for this field.

Characterizing the Bioactive Ingredients in Sesame Oil Affected by Multiple Roasting Methods

Roasting is an important step in sesame (Sesamum indicum L.) processing. The current research was undertaken to evaluate the oil content, fatty acid (FA) profiles, and physicochemical characteristics of oil recovered from sesame roasted by different methods (cooker oven, stovetop pan, microwave, and electric frying pan). Roasting sesame seeds changed their oil content according to the roasting method used, with content ranging from 49.83% in control to 59.85% in the roasting by microwave. In oils recovered from raw or roasted seeds, seven fatty acids were obtained through gas chromatography. Changes in the fatty acid profiles occurred in all the treatments, and the total unsaturated fatty acid content was higher than that of saturated fatty acids. The obtained peroxide number of sesame oils was inside the rate of 3.90 meq/kg oil for microwave treatment versus 1.59 meq/kg oil for unroasted. The highest acid value was with the stovetop pan treatment at 3.78 mg/g, followed by the microwave treatment at 3.24 mg/g; the oven treatment gave the lowest value at 1.66 mg/g. The lowest iodine value was observed with the electric frying pan treatment (102.30/100 g oil), and phytosterols were most abundant with the microwave treatment. Moreover, the phenolic and flavonoid contents and antioxidant activity were the highest with the microwave roasting. The FTIR spectrum illustrated slight differences in peaks intensity (1738, 1454, 1151, 710 cm⁻¹) between the roasting methods used. The finding of the current investigation of roasting methods was that the fatty acid profiles were across methods. As is clear from the obtained results, the microwave roasting treatment is the favoured roasting method for the healthiest sesame seed oil contents. Sesame seeds are considered a significant and abundant resource with numerous beneficial nutrients that positively affect human health.

Distinctive Traits of Four Apulian Traditional Agri-Food Product (TAP) Cheeses Manufactured at the Same Dairy Plant

This study aimed to highlight the distinctive features of four Traditional Agri-food Products (TAP), namely, Caprino, Pecorino, Vaccino, and Cacioricotta cheeses produced at the same dairy plant to reveal any possible relationships between their microbiological and biochemical characteristics. Two distinct natural whey starter (NWS) cultures were used during Caprino and Vaccino cheesemaking, whereas no starter was used for the other cheeses. Cacioricotta retained the highest concentrations of salt and residual carbohydrates. Lactic acid bacteria dominated the microbiota of the cheeses. Furthermore, staphylococci represented an additional dominant microbial population in Cacioricotta. Although culture-dependent analysis showed that the use of NWS cultures only slightly affected the microbial community of cheeses, 16S metagenetic analysis showed that Lactobacillus helveticus dominated both the NWS cultures and the corresponding Caprino and Vaccino cheeses. This analysis indicated that Staphylococcus equorum and Streptococcus thermophilus dominated Cacioricotta and Pecorino cheeses, respectively. The highest peptidase activities were found in either Caprino or Vaccino. Enzymes involved in the catabolism of free amino acids and esterase showed the highest activity in Pecorino cheese. Each cheese showed a distinct profile of volatile organic compounds, with Pecorino being the richest cheese in carboxylic acids, ketones, and esters, related to lipolysis. The results of this study contribute to valorizing and safeguarding these TAP cheeses, sustaining local farming.

Compositional Features and Nutritional Value of Pig Brain: Potential and Challenges as a Sustainable Source of Nutrients

The goal of this study was to establish the nutritional value and compositional properties of the brains of crossbred pigs (Landrace-Large white-Duroc (LLD)), in order to realize the zero-waste concept and increase the use of by-products in the sustainable meat industry. Fat (9.25% fresh weight (fw)) and protein (7.25% fw) were the principal dry matters of pig brain, followed by carbohydrate and ash. Phospholipid and cholesterol had a 3:1 ratio. Pig brain had a red tone (L* = 63.88, a* = 5.60, and b* = 15.43) and a high iron content (66 mg/kg) due to a total heme protein concentration of 1.31 g/100 g fw. The most prevalent macro-element was phosphorus (14 g/kg), followed by potassium, sodium, calcium, and magnesium. Zinc, copper, and manganese were among the other trace elements discovered. The most prevalent nitrogenous constituents were alkali-soluble protein, followed by water-soluble protein, stromal protein, salt-soluble protein, and non-protein nitrogen. Essential amino acids were abundant in pig brain (44% of total amino acids), particularly leucine (28.57 mg/g protein), threonine, valine, and lysine. The total lipid, neutral, and polar lipid fractions of the pig brain had different fatty acid compositions. The largest amount was observed in saturated fatty acids (SFA), followed by monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA). Stearic acid and palmitic acid were the most common SFA. Oleic acid was the most prevalent MUFA, while docosahexaenoic acid was the most common PUFA. Thus, the pig brain can be used in food formulations as a source of nutrients.

FT-MIR Analysis of Water-Soluble Extracts during the Ripening of Sheep Milk Cheese with Different Phospholipid Content

The purpose of this work was to study the suitability of the water-soluble extracts (WSE) of semi-hard sheep milk cheese for analysis by diffuse reflectance Fourier transform mid-infrared spectroscopy (FT-MIR) and the development of classification models using discriminant analysis and based on cheese age or phospholipid content. WSE was extracted from three types of sheep milk cheeses (full-fat, reduced-fat and reduced-fat fortified with lyophilized sweet sheep buttermilk) at various stages of ripening from six to 168 days and lyophilized. The first model used 1854–1381 and 1192–760 cm−1 regions of the first-derivative spectra and successfully differentiated samples of different age, based on changes in the water-soluble products of ripening biochemical events. The second model used the phospholipid absorbance spectral regions (3012–2851, 1854–1611 and 1192–909 cm−1) to successfully discriminate cheeses of markedly different phospholipid content. Cheese WSE was found suitable for FT-MIR analysis. According to the results, a fast and simple method to monitor cheese ripening based on water-soluble substances has been developed. Additionally, the results indicated that a considerable amount of phospholipids migrates to the cheese WSE and that FT-MIR can be a useful tool for their assessment.

Formulation of Suppositories of Alum Produced from Bauxite Waste in Ghana for the Treatment of Hemorrhoid

The study sought to formulate and evaluate suppositories using a locally produced brand of alum (Aw) obtained from bauxite waste generated at Awaso bauxite mine in the Western-North region of Ghana, for use in the treatment of hemorrhoids. The suppositories were formulated using shea butter modified, respectively, with amounts of beeswax and theobroma oil. In another development, theobroma oil was modified with different concentrations of beeswax. Drug-base interactions were investigated using attenuated total reflection-Fourier transform infrared (ATR-FTIR) spectroscopy. The suppositories were prepared using the hot melt and trituration methods. Quality control checks were carried out on the formulations. The evaluated parameters included physical characteristics (texture, presence or absence of entrapped air, and contraction holes), weight uniformity, disintegration time, drug content, and in vitro release profile of the alum from the formulated suppositories. An in vivo analysis was carried out on the most suitable formulation to ascertain its efficacy on inflamed tissues using croton oil-induced rectal inflammation in a rat model. A critical examination of the ATR-FTIR spectra revealed no drug-base interactions. The suppository formulations passed all Pharmacopoeia stated tests. The in vivo study revealed the use of suppositories ameliorated the croton oil-induced hemorrhoid in the rectoanal region of the rats.

Spectroscopic techniques for monitoring changes in the quality of milk and other dairy products during processing and storage

The application of spectroscopic techniques can help in alleviating problems encountered during the processing of milk and dairy products. Indeed, traditional analytical methods (e.g., physicochemical measurements, sensory, chromatography) are relatively expensive, time-consuming, and require chemicals and sophisticated analytical equipment, and skilled operators. Hence, there is a need to develop faster and less costly methods for accurately monitoring changes in the quality of milk and other dairy products during processing and storage.Many nondestructive and noninvasive instrumental techniques are available for inline and online monitoring of food. These include fluorescence spectroscopy, mid-infrared (MIR), near-infrared (NIR), nuclear magnetic resonance (NMR), etc. These techniques are usually used in combination with chemometric tools a to explore the information present in spectral data.This review article will discuss the potential of the above-mentioned spectroscopic techniques for monitoring chemical modifications of dairy products and the prediction of their functional properties during processing. The advantages and disadvantages of each technique are also discussed in this review. Finally, some conclusions are drawn, and the future trends of these methods are presented.

Physicochemical Properties and Liposomal Formulations of Hydrolysate Fractions of Four Sea Cucumbers (Holothuroidea: Echinodermata) from the Northwestern Algerian Coast

To promote the nutritional and pharmacological values of four sea cucumber species (Holothuria poli, H. tubulosa, H. arguinensis, and H. sanctori), harvested from the Algerian coast, we aimed to study their proximate composition, fatty acid profile and angiotensin-converting enzyme (ACE) inhibitory activity. Their phospholipids were also used to elaborate nanoliposomes and to encapsulate peptides obtained from the same source. After the physico-chemical characterization of nanoliposomes and peptides, in vitro analyses were realized. The four holothurian species showed a high amount of protein (49.26-69.34%), and an impressive lipid profile of 27 fatty acids, mainly composed of polar fatty acids (91.16-93.85%), with a high polyunsaturated fatty acids (PUFA) content (50.90-71.80%), particularly eicosapentaenoic acid (EPA) (5.07-8.76%) and docosahexaenoic acid (DHA) (4.86-7.25%). A high phospholipids amount was also found (55.20-69.85%), mainly composed of phosphatidylcholine (PC) (51.48-58.56%). Their peptide fractions exhibited a high ACE inhibitory activity (IC50 0.30 to 0.51 mg/mL). The results also showed that the nanoliposomes do not induce cytotoxicity and cell death in human MSCs and no perturbation of proliferation for all the times and the tested concentrations, as well as the combined nanoliposomes and hydrolysates (HTS) at a concentration of 0.1 mg/mL. All four sea cucumbers show potential as a new source for omega-3, omega-6, and bioactive peptides.

Enhanced adsorption of uranium by modified red muds: adsorption behavior study

Uranium is a hazardous and radioactive element. Effective removal of uranium from wastewater stream requires advanced functional materials and reliable technologies. Red mud is a type of low-cost adsorbent which is widely used in the adsorption process. In the present work, we successfully modified the raw red mud to gain a series of highly efficient sorbents for uranium removal. They are nitric acid dealkalized red mud (DRM), aluminum nitrate modified red mud (ARM), and ferric nitrate modified red mud (FRM). The adsorption efficiencies of uranium(VI) by DRM, ARM, and FRM were 74.50, 95.56, and 98.75% in their optimal immobilization regions, respectively. The chemisorption of uranium dominates the adsorption process of FRM, while as to physical adsorption dominates the adsorption process of ARM and DRM. Both DRM and ARM reached their maximum adsorption capacities at 10 min while that for FRM occurred at 30 min. FRM performed much stronger anti-interference ability to the influence of carbonate and calcium. The outstanding adsorption ability of these modified red muds is mainly due to the enhancement of ion exchange, co-precipitation, and electrostatic attraction by red mud's active components and functional groups.

Technical note: Characterization of lipid constitution in Fourier transform infrared spectra and spectroscopic discrimination of animal-derived feedstuffs from different species

The objective of the current work was to assess the capability of Fourier transform infrared (FT-IR) spectroscopy in combination with chemometric methods to discriminate animal-derived feedstuffs from different origins based on the lipid characteristics. A total of 82 lipid samples extracted from animal-derived feedstuffs, comprising porcine, poultry, bovine, ovine, and fish samples, were investigated by gas chromatography and FT-IR. The relationship between the lipid constitutions and the responding FT-IR spectral characteristics were explored. Results indicated that high correlations ( > 0.900) were found between the contents of MUFA and PUFA and FT-IR spectral data. In addition, the peak intensity at about 1,116 and 1,098 cm-1 showed a significant difference ( < 0.05) between ruminant and nonruminant animals; the change of peak ratio (1,116:1,098) was proved consistent with the degree of unsaturation of lipid from different animal species. Successful discrimination was further achieved among porcine, poultry, bovine, and ovine meat and bone meal (MBM) and fishmeal based on lipid characteristics by applying the FT-IR spectra coupled with chemometrics, for which the values of sensitivity and specificity were close to 1 and classification error were almost equal to 0.

Study on the Characteristic Spectral Properties for Species Identification of Animal-Derived Feedstuff Using Fourier Transform Infrared Spectroscopy

The objective of the present study was to explore the effective spectral bands related to lipid characteristics in spectra of raw animal-derived feedstuff and figure out which marked spectral regions (single or combined) contributed more to species discrimination. A total of 82 meat and bone meals, including porcine, poultry, bovine, ovine, and fish, were studied. Raw materials, extracted lipid, and defatted samples were simultaneously analyzed and calculated using Fourier transform infrared (FT-IR) spectroscopy in combination with chemometric methods. Taking the spectra of lipid as references, five marked spectral regions considered the main lipid characteristic regions were found in the raw animal-derived feedstuff spectra. In the study, single and combined marked spectral bands were investigated and proved to have better performance than the whole spectra of raw terrestrial animal-derived feedstuff and fishmeal. For the discrimination of five animal species, the regions of 1800-1650 cm^-1, 1500-1330 cm^-1, 1260-1060 cm^-1, and 790-640 cm^-1 presented better results; for the classification of three categories, the regions of 3100-2800 cm^-1, 1800-1650 cm^-1, and 1500-1330 cm^-1 showed the best results.

Modern analytical methods for the detection of food fraud and adulteration by food category

This review provides current information on the analytical methods used to identify food adulteration in the six most adulterated food categories: animal origin and seafood, oils and fats, beverages, spices and sweet foods (e.g. honey), grain-based food, and others (organic food and dietary supplements). The analytical techniques (both conventional and emerging) used to identify adulteration in these six food categories involve sensory, physicochemical, DNA-based, chromatographic and spectroscopic methods, and have been combined with chemometrics, making these techniques more convenient and effective for the analysis of a broad variety of food products. Despite recent advances, the need remains for suitably sensitive and widely applicable methodologies that encompass all the various aspects of food adulteration. © 2017 Society of Chemical Industry.

Methodologies for the Characterization of the Quality of Dairy Products

The growing interest of consumers in food quality and safety issues has contributed to the increasing demand for sensitive and rapid analytical technologies. Physicochemical, textural, sensory, etc., methods have been used to evaluate the quality and authenticity of milk and dairy products. Despite the importance of these standard methods, they are expensive and time consuming. Recently, spectroscopic methods have shown great potential due to speed of analysis, minimal sample preparation, high repeatability, low cost, and, most of all, the fact that these techniques are noninvasive and nondestructive and, therefore, could be applied to any on-line monitoring system. This chapter gave examples of the application of the most commonly traditional methods for the determination of the quality of milk and dairy products. A special focus is devoted to the use of infrared and fluorescence spectroscopies for the evaluation of the quality of dairy products.

Detection of goat body fat adulteration in pure ghee using ATR-FTIR spectroscopy coupled with chemometric strategy

Ghee forms an important component of the diet of human beings due to its rich flavor and high nutritive value. This high priced fat is prone to adulteration with cheaper fats. ATR-FTIR spectroscopy coupled with chemometrics was applied for determining the presence of goat body fat in ghee (@1, 3, 5, 10, 15 and 20% level in the laboratory made/spiked samples). The spectra of pure (ghee and goat body fat) and spiked samples were taken in the wavenumber range of 4000-500 cm^-1. Separated clusters of pure ghee and spiked samples were obtained on applying principal component analysis at 5% level of significance in the selected wavenumber range (1786-1680, 1490-919 and 1260-1040 cm^-1). SIMCA was applied for classification of samples and pure ghee showed 100% classification efficiency. The value of R² was found to be >0.99 for calibration and validation sets using partial least square method at all the selected wavenumber range which indicate that the model was well developed. The study revealed that the spiked samples of goat body fat could be detected even at 1% level in ghee.