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Profiling bourbons based on congener concentrations. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2022.105019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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Sobolev AP, Ingallina C, Spano M, Di Matteo G, Mannina L. NMR-Based Approaches in the Study of Foods. Molecules 2022; 27:7906. [PMID: 36432006 PMCID: PMC9697393 DOI: 10.3390/molecules27227906] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 11/07/2022] [Accepted: 11/14/2022] [Indexed: 11/17/2022] Open
Abstract
In this review, the three different NMR-based approaches usually used to study foodstuffs are described, reporting specific examples. The first approach starts with the food of interest that can be investigated using different complementary NMR methodologies to obtain a comprehensive picture of food composition and structure; another approach starts with the specific problem related to a given food (frauds, safety, traceability, geographical and botanical origin, farming methods, food processing, maturation and ageing, etc.) that can be addressed by choosing the most suitable NMR methodology; finally, it is possible to start from a single NMR methodology, developing a broad range of applications to tackle common food-related challenges and different aspects related to foods.
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Affiliation(s)
- Anatoly P. Sobolev
- Magnetic Resonance Laboratory “Segre-Capitani”, Institute for Biological Systems, CNR, Via Salaria, Km 29.300, 00015 Monterotondo, Italy
| | - Cinzia Ingallina
- Laboratory of Food Chemistry, Department of Chemistry and Technology of Drugs, Sapienza University of Rome, P.le Aldo Moro 5, 00185 Rome, Italy
| | - Mattia Spano
- Laboratory of Food Chemistry, Department of Chemistry and Technology of Drugs, Sapienza University of Rome, P.le Aldo Moro 5, 00185 Rome, Italy
| | - Giacomo Di Matteo
- Laboratory of Food Chemistry, Department of Chemistry and Technology of Drugs, Sapienza University of Rome, P.le Aldo Moro 5, 00185 Rome, Italy
| | - Luisa Mannina
- Laboratory of Food Chemistry, Department of Chemistry and Technology of Drugs, Sapienza University of Rome, P.le Aldo Moro 5, 00185 Rome, Italy
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García-Guzmán JJ, Sierra-Padilla A, Palacios-Santander JM, Fernández-Alba JJ, Macías CG, Cubillana-Aguilera L. What Is Left for Real-Life Lactate Monitoring? Current Advances in Electrochemical Lactate (Bio)Sensors for Agrifood and Biomedical Applications. BIOSENSORS 2022; 12:919. [PMID: 36354428 PMCID: PMC9688009 DOI: 10.3390/bios12110919] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/04/2022] [Revised: 10/20/2022] [Accepted: 10/20/2022] [Indexed: 06/16/2023]
Abstract
Monitoring of lactate is spreading from the evident clinical environment, where its role as a biomarker is notorious, to the agrifood ambit as well. In the former, lactate concentration can serve as a useful indicator of several diseases (e.g., tumour development and lactic acidosis) and a relevant value in sports performance for athletes, among others. In the latter, the spotlight is placed on the food control, bringing to the table meaningful information such as decaying product detection and stress monitoring of species. No matter what purpose is involved, electrochemical (bio)sensors stand as a solid and suitable choice. However, for the time being, this statement seems to be true only for discrete measurements. The reality exposes that real and continuous lactate monitoring is still a troublesome goal. In this review, a critical overview of electrochemical lactate (bio)sensors for clinical and agrifood situations is performed. Additionally, the transduction possibilities and different sensor designs approaches are also discussed. The main aim is to reflect the current state of the art and to indicate relevant advances (and bottlenecks) to keep in mind for further development and the final achievement of this highly worthy objective.
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Affiliation(s)
- Juan José García-Guzmán
- Instituto de Investigación e Innovación Biomédica de Cadiz (INiBICA), Hospital Universitario ‘Puerta del Mar’, Universidad de Cadiz, 11009 Cadiz, Spain
| | - Alfonso Sierra-Padilla
- Department of Analytical Chemistry, Institute of Research on Electron Microscopy and Materials (IMEYMAT), Faculty of Sciences, Campus de Excelencia Internacional del Mar (CEIMAR), University of Cadiz, Campus Universitario de Puerto Real, Polígono del Río San Pedro S/N, Puerto Real, 11510 Cadiz, Spain
| | - José María Palacios-Santander
- Department of Analytical Chemistry, Institute of Research on Electron Microscopy and Materials (IMEYMAT), Faculty of Sciences, Campus de Excelencia Internacional del Mar (CEIMAR), University of Cadiz, Campus Universitario de Puerto Real, Polígono del Río San Pedro S/N, Puerto Real, 11510 Cadiz, Spain
| | - Juan Jesús Fernández-Alba
- Department of Obstetrics and Gynecology, Hospital Universitario de Puerto Real, Puerto Real, 11510 Cadiz, Spain
| | - Carmen González Macías
- Department of Obstetrics and Gynecology, Hospital Universitario de Puerto Real, Puerto Real, 11510 Cadiz, Spain
| | - Laura Cubillana-Aguilera
- Department of Analytical Chemistry, Institute of Research on Electron Microscopy and Materials (IMEYMAT), Faculty of Sciences, Campus de Excelencia Internacional del Mar (CEIMAR), University of Cadiz, Campus Universitario de Puerto Real, Polígono del Río San Pedro S/N, Puerto Real, 11510 Cadiz, Spain
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Blumenthal P, Steger MC, Quintanilla Bellucci A, Segatz V, Rieke-Zapp J, Sommerfeld K, Schwarz S, Einfalt D, Lachenmeier DW. Production of Coffee Cherry Spirits from Coffea arabica Varieties. Foods 2022; 11:foods11121672. [PMID: 35741872 PMCID: PMC9222383 DOI: 10.3390/foods11121672] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 05/19/2022] [Accepted: 05/29/2022] [Indexed: 01/12/2023] Open
Abstract
Coffee pulp, obtained from wet coffee processing, is the major by-product accumulating in the coffee producing countries. One of the many approaches valorising this underestimated agricultural residue is the production of distillates. This research project deals with the production of spirits from coffee pulp using three different Coffea arabica varieties as a substrate. Coffee pulp was fermented for 72 h with a selected yeast strain (Saccharomyces cerevisiae L.), acid, pectin lyase, and water. Several parameters, such as temperature, pH, sugar concentration and alcoholic strength were measured to monitor the fermentation process. Subsequently, the alcoholic mashes were double distilled with stainless steel pot stills and a sensory evaluation of the products was conducted. Furthermore, the chemical composition of fermented mashes and produced distillates were evaluated. It showed that elevated methanol concentrations (>1.3 g/L) were present in mashes and products of all three varieties. The sensory evaluation found the major aroma descriptor for the coffee pulp spirits as being stone fruit. The fermentation and distillation experiments revealed that coffee pulp can be successfully used as a raw material for the production of fruit spirits. However, the spirit quality and its flavour characteristics can be improved with optimised process parameters and distillation equipment.
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Affiliation(s)
- Patrik Blumenthal
- Coffee Consulate, Hans-Thoma-Strasse 20, 68163 Mannheim, Germany; (P.B.); (M.C.S.); (S.S.)
- Yeast Genetics and Fermentation Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 23, 70599 Stuttgart, Germany;
| | - Marc C. Steger
- Coffee Consulate, Hans-Thoma-Strasse 20, 68163 Mannheim, Germany; (P.B.); (M.C.S.); (S.S.)
| | | | - Valerie Segatz
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany; (V.S.); (K.S.)
- Hochschule für Angewandte Wissenschaften Coburg, Friedrich-Streib-Strasse 2, 96450 Coburg, Germany
| | - Jörg Rieke-Zapp
- Rubiacea Research and Development GmbH, Hans-Thoma-Strasse 20, 68163 Mannheim, Germany;
| | - Katharina Sommerfeld
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany; (V.S.); (K.S.)
| | - Steffen Schwarz
- Coffee Consulate, Hans-Thoma-Strasse 20, 68163 Mannheim, Germany; (P.B.); (M.C.S.); (S.S.)
| | - Daniel Einfalt
- Yeast Genetics and Fermentation Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 23, 70599 Stuttgart, Germany;
| | - Dirk W. Lachenmeier
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany; (V.S.); (K.S.)
- Correspondence: ; Tel.: +49-721-926-5434
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Fuhrmann M, Schwaeble Santamaria A, Scott R, Meeusen JW, Fernandes M, Venz J, Rothe V, Stämmler F, Ehrich J, Schiffer E. Analytical Validation of GFRNMR: A Blood-Based Multiple Biomarker Assay for Accurate Estimation of Glomerular Filtration Rate. Diagnostics (Basel) 2022; 12:diagnostics12051120. [PMID: 35626276 PMCID: PMC9139323 DOI: 10.3390/diagnostics12051120] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 04/23/2022] [Accepted: 04/28/2022] [Indexed: 02/01/2023] Open
Abstract
Accurate and precise monitoring of kidney function is critical for a timely and reliable diagnosis of chronic kidney disease (CKD). The determination of kidney function usually involves the estimation of the glomerular filtration rate (eGFR). We recently reported the clinical performance of a new eGFR equation (GFRNMR) based on the nuclear magnetic resonance (NMR) measurement of serum myo-inositol, valine, and creatinine, in addition to the immunoturbidometric quantification of serum cystatin C, age and sex. We now describe the analytical performance evaluation of GFRNMR according to the Clinical and Laboratory Standards Institute guidelines. Within-laboratory coefficients of variation (CV%) of the GFRNMR equation did not exceed 4.3%, with a maximum CV% for repeatability of 3.7%. Between-site reproducibility (three sites) demonstrated a maximum CV% of 5.9%. GFRNMR stability was demonstrated for sera stored for up to 8 days at 2–10°C and for NMR samples stored for up to 10 days in the NMR device at 6 ± 2°C. Substance interference was limited to 4/40 (10.0%) of the investigated substances, resulting in an underestimated GFRNMR (for glucose and metformin) or a loss of results (for naproxen and ribavirin) for concentrations twice as high as usual clinical doses. The analytical performances of GFRNMR, combined with its previously reported clinical performance, support the potential integration of this NMR method into clinical practice.
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Affiliation(s)
- Markus Fuhrmann
- Department of Research and Development, numares AG, 93053 Regensburg, Germany; (M.F.); (A.S.S.); (J.V.); (V.R.); (F.S.)
| | - Amauri Schwaeble Santamaria
- Department of Research and Development, numares AG, 93053 Regensburg, Germany; (M.F.); (A.S.S.); (J.V.); (V.R.); (F.S.)
| | - Renee Scott
- Department of Laboratory Medicine and Pathology, Mayo Clinic, Rochester, MN 55905, USA; (R.S.); (J.W.M.)
| | - Jeffrey W. Meeusen
- Department of Laboratory Medicine and Pathology, Mayo Clinic, Rochester, MN 55905, USA; (R.S.); (J.W.M.)
| | | | - John Venz
- Department of Research and Development, numares AG, 93053 Regensburg, Germany; (M.F.); (A.S.S.); (J.V.); (V.R.); (F.S.)
| | - Victoria Rothe
- Department of Research and Development, numares AG, 93053 Regensburg, Germany; (M.F.); (A.S.S.); (J.V.); (V.R.); (F.S.)
| | - Frank Stämmler
- Department of Research and Development, numares AG, 93053 Regensburg, Germany; (M.F.); (A.S.S.); (J.V.); (V.R.); (F.S.)
| | - Jochen Ehrich
- Children’s Hospital, Hannover Medical School, 30625 Hannover, Germany;
| | - Eric Schiffer
- Department of Research and Development, numares AG, 93053 Regensburg, Germany; (M.F.); (A.S.S.); (J.V.); (V.R.); (F.S.)
- Correspondence: ; Tel.: +49-941-280-949-00
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Muhollari T, Szűcs S, Ádány R, Sándor J, McKee M, Pál L. Methanol in unrecorded fruit spirits. Does it pose a health risk to consumers in the European Union? A probabilistic toxicological approach. Toxicol Lett 2022; 357:43-56. [PMID: 34990791 DOI: 10.1016/j.toxlet.2021.12.019] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Revised: 12/17/2021] [Accepted: 12/30/2021] [Indexed: 12/19/2022]
Abstract
Methanol is present at high concentrations in unrecorded fruit spirits, placing consumers of these beverages at risk of exposure at high levels. When assessing any health risk it is necessary to consider blood methanol levels (BMLs), reference dose (RfD), and maximum tolerable blood methanol level (MTBML). The aim of our study was to estimate daily methanol intake and related BMLs attributable to drinking unrecorded fruit spirits in the European population using a probabilistic Monte Carlo simulation. Data on the concentration of methanol in unrecorded fruit spirits in European Union member states were collected and the health risk posed by consumption of unrecorded fruit spirits was estimated. We found that drinking unrecorded fruit spirits containing methanol at a concentration higher than 8598.1 mg/litre of pure alcohol (p.a.) or 6382.1 mg/litre of p.a. and also at least 10 g ethanol can result in a methanol intake above the RfD by men and women, respectively. We confirmed that consumption of unrecorded fruit spirits containing methanol does not result in BMLs higher than the MTBML. Further studies are required to assess whether there is any health risk from chronic exposure to methanol above the RfD from unrecorded fruit spirits.
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Affiliation(s)
- Teuta Muhollari
- Department of Public Health and Epidemiology, Faculty of Medicine, University of Debrecen, Debrecen, Hungary.
| | - Sándor Szűcs
- Department of Public Health and Epidemiology, Faculty of Medicine, University of Debrecen, Debrecen, Hungary.
| | - Róza Ádány
- Department of Public Health and Epidemiology, Faculty of Medicine, University of Debrecen, Debrecen, Hungary; MTA-DE Public Health Research Group, Department of Public Health and Epidemiology, Faculty of Medicine, University of Debrecen, Debrecen, Hungary.
| | - János Sándor
- Department of Public Health and Epidemiology, Faculty of Medicine, University of Debrecen, Debrecen, Hungary.
| | - Martin McKee
- European Centre on Health of Societies in Transition, London School of Hygiene and Tropical Medicine, London, United Kingdom.
| | - László Pál
- Department of Public Health and Epidemiology, Faculty of Medicine, University of Debrecen, Debrecen, Hungary.
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Kaeswurm JAH, Scharinger A, Teipel J, Buchweitz M. Absorption Coefficients of Phenolic Structures in Different Solvents Routinely Used for Experiments. Molecules 2021; 26:molecules26154656. [PMID: 34361808 PMCID: PMC8348453 DOI: 10.3390/molecules26154656] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 07/26/2021] [Accepted: 07/27/2021] [Indexed: 11/16/2022] Open
Abstract
Phenolic structures are of great interest due to their antioxidant properties and various postulated benefits on human health. However, the quantification of these structures in fruits and vegetables, as well as in vivo or in vitro experiments, is demanding, as relevant concentrations are often low, causing problems in exactly weighing the respective amounts. Nevertheless, the determination of used concentrations is often a prerequisite for accurate results. A possibility to quantify polyphenol is the use of UV/vis spectroscopy. Therefore, the absorption coefficients of selected phenolic structures were determined in three different solvents relevant for polyphenol research (water/methanol (50/50, v/v), water, and phosphate buffer at pH 7.5). To confirm the values based on weight and to avoid errors due to impurities, hygroscopic effects, and inadequate balance care, the mass concentrations were additionally determined by quantitative NMR (q-NMR). The coefficients presented in this article can help to quickly and easily determine accurate concentrations in a laboratory routine without wasting the often-precious standard compounds.
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Affiliation(s)
- Julia A. H. Kaeswurm
- Department of Food Chemistry, Institute of Biochemistry and Technical Biochemistry, University of Stuttgart, 70569 Stuttgart, Germany;
| | - Andreas Scharinger
- Chemisches und Veterinäruntersuchungsamt Karlsruhe, Weißenburger Str. 3, 76187 Karlsruhe, Germany; (A.S.); (J.T.)
| | - Jan Teipel
- Chemisches und Veterinäruntersuchungsamt Karlsruhe, Weißenburger Str. 3, 76187 Karlsruhe, Germany; (A.S.); (J.T.)
| | - Maria Buchweitz
- Department of Food Chemistry, Institute of Biochemistry and Technical Biochemistry, University of Stuttgart, 70569 Stuttgart, Germany;
- Correspondence: ; Tel.: +49-71168569231
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Methanol Mitigation during Manufacturing of Fruit Spirits with Special Consideration of Novel Coffee Cherry Spirits. Molecules 2021; 26:molecules26092585. [PMID: 33925245 PMCID: PMC8125215 DOI: 10.3390/molecules26092585] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 04/20/2021] [Accepted: 04/23/2021] [Indexed: 11/17/2022] Open
Abstract
Methanol is a natural ingredient with major occurrence in fruit spirits, such as apple, pear, plum or cherry spirits, but also in spirits made from coffee pulp. The compound is formed during fermentation and the following mash storage by enzymatic hydrolysis of naturally present pectins. Methanol is toxic above certain threshold levels and legal limits have been set in most jurisdictions. Therefore, the methanol content needs to be mitigated and its level must be controlled. This article will review the several factors that influence the methanol content including the pH value of the mash, the addition of various yeast and enzyme preparations, fermentation temperature, mash storage, and most importantly the raw material quality and hygiene. From all these mitigation possibilities, lowering the pH value and the use of cultured yeasts when mashing fruit substances is already common as best practice today. Also a controlled yeast fermentation at acidic pH facilitates not only reduced methanol formation, but ultimately also leads to quality benefits of the distillate. Special care has to be observed in the case of spirits made from coffee by-products which are prone to spoilage with very high methanol contents reported in past studies.
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