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Maurizi L, Lasalvia A, Fabiano MG, D’Intino E, Del Cioppo F, Fraschetti C, Filippi A, Ammendolia MG, Conte AL, Forte J, Corinti D, Crestoni ME, Carafa M, Marianecci C, Rinaldi F, Longhi C. Lentisk ( Pistacia lentiscus) Oil Nanoemulsions Loaded with Levofloxacin: Phytochemical Profiles and Antibiofilm Activity against Staphylococcus spp. Pharmaceutics 2024; 16:927. [PMID: 39065624 PMCID: PMC11280327 DOI: 10.3390/pharmaceutics16070927] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2024] [Revised: 07/08/2024] [Accepted: 07/08/2024] [Indexed: 07/28/2024] Open
Abstract
Most clinical isolates of both Staphylococcus aureus and Staphylococcus epidermidis show the capacity to adhere to abiotic surfaces and to develop biofilms resulting in a contribution to chronic human skin infections. Antibiotic resistance and poor biofilm penetration are the main causes of ineffective therapeutic treatment in killing bacteria within biofilms. A possible strategy could be represented by drug delivery systems, such as nanoemulsions (composed of bioactive oil, surfactant and water phase), which are useful for enhancing the drug permeation of a loaded drug inside the biofilm and its activity. Phytochemical characterization of Pistacia lentiscus oil (LO) by direct infusion Fourier-transform ion cyclotron resonance mass spectrometry (FT-ICR MS) allowed the identification of bioactive compounds with antimicrobial properties, including fatty acids and phenolic compounds. Several monoterpenes and sesquiterpenes have been also detected and confirmed by gas chromatography-mass spectrometric (GC-MS) analysis, together providing a complete metabolomic profiling of LO. In the present study, a nanoemulsion composed of LO has been employed for improving Levofloxacin water solubility. A deep physical-chemical characterization of the nanoemulsion including hydrodynamic diameter, ζ-potential, morphology, entrapment efficiency, stability release and permeation studies was performed. Additionally, the antimicrobial/antibiofilm activity of these preparations was evaluated against reference and clinical Staphylococcus spp. strains. In comparison to the free-form antibiotic, the loaded NE nanocarriers exhibited enhanced antimicrobial activity against the sessile forms of Staphylococcus spp. strains.
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Affiliation(s)
- Linda Maurizi
- Dipartimento di Sanità Pubblica e Malattie Infettive, Sapienza Università di Roma, Piazzale Aldo Moro 5, 00185 Roma, Italy; (L.M.); (A.L.C.); (C.L.)
| | - Alba Lasalvia
- Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma, Piazzale Aldo Moro 5, 00185 Roma, Italy; (A.L.); (M.G.F.); (E.D.); (F.D.C.); (C.F.); (A.F.); (D.C.); (M.E.C.); (M.C.); (C.M.); (F.R.)
| | - Maria Gioia Fabiano
- Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma, Piazzale Aldo Moro 5, 00185 Roma, Italy; (A.L.); (M.G.F.); (E.D.); (F.D.C.); (C.F.); (A.F.); (D.C.); (M.E.C.); (M.C.); (C.M.); (F.R.)
| | - Eleonora D’Intino
- Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma, Piazzale Aldo Moro 5, 00185 Roma, Italy; (A.L.); (M.G.F.); (E.D.); (F.D.C.); (C.F.); (A.F.); (D.C.); (M.E.C.); (M.C.); (C.M.); (F.R.)
| | - Francesca Del Cioppo
- Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma, Piazzale Aldo Moro 5, 00185 Roma, Italy; (A.L.); (M.G.F.); (E.D.); (F.D.C.); (C.F.); (A.F.); (D.C.); (M.E.C.); (M.C.); (C.M.); (F.R.)
| | - Caterina Fraschetti
- Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma, Piazzale Aldo Moro 5, 00185 Roma, Italy; (A.L.); (M.G.F.); (E.D.); (F.D.C.); (C.F.); (A.F.); (D.C.); (M.E.C.); (M.C.); (C.M.); (F.R.)
| | - Antonello Filippi
- Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma, Piazzale Aldo Moro 5, 00185 Roma, Italy; (A.L.); (M.G.F.); (E.D.); (F.D.C.); (C.F.); (A.F.); (D.C.); (M.E.C.); (M.C.); (C.M.); (F.R.)
| | - Maria Grazia Ammendolia
- Centro Nazionale Tecnologie Innovative in Sanità Pubblica, Istituto Superiore di Sanità, Viale Regina Elena 299, 00161 Roma, Italy;
| | - Antonietta Lucia Conte
- Dipartimento di Sanità Pubblica e Malattie Infettive, Sapienza Università di Roma, Piazzale Aldo Moro 5, 00185 Roma, Italy; (L.M.); (A.L.C.); (C.L.)
| | - Jacopo Forte
- Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma, Piazzale Aldo Moro 5, 00185 Roma, Italy; (A.L.); (M.G.F.); (E.D.); (F.D.C.); (C.F.); (A.F.); (D.C.); (M.E.C.); (M.C.); (C.M.); (F.R.)
| | - Davide Corinti
- Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma, Piazzale Aldo Moro 5, 00185 Roma, Italy; (A.L.); (M.G.F.); (E.D.); (F.D.C.); (C.F.); (A.F.); (D.C.); (M.E.C.); (M.C.); (C.M.); (F.R.)
| | - Maria Elisa Crestoni
- Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma, Piazzale Aldo Moro 5, 00185 Roma, Italy; (A.L.); (M.G.F.); (E.D.); (F.D.C.); (C.F.); (A.F.); (D.C.); (M.E.C.); (M.C.); (C.M.); (F.R.)
| | - Maria Carafa
- Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma, Piazzale Aldo Moro 5, 00185 Roma, Italy; (A.L.); (M.G.F.); (E.D.); (F.D.C.); (C.F.); (A.F.); (D.C.); (M.E.C.); (M.C.); (C.M.); (F.R.)
| | - Carlotta Marianecci
- Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma, Piazzale Aldo Moro 5, 00185 Roma, Italy; (A.L.); (M.G.F.); (E.D.); (F.D.C.); (C.F.); (A.F.); (D.C.); (M.E.C.); (M.C.); (C.M.); (F.R.)
| | - Federica Rinaldi
- Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma, Piazzale Aldo Moro 5, 00185 Roma, Italy; (A.L.); (M.G.F.); (E.D.); (F.D.C.); (C.F.); (A.F.); (D.C.); (M.E.C.); (M.C.); (C.M.); (F.R.)
| | - Catia Longhi
- Dipartimento di Sanità Pubblica e Malattie Infettive, Sapienza Università di Roma, Piazzale Aldo Moro 5, 00185 Roma, Italy; (L.M.); (A.L.C.); (C.L.)
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Kaldeli A, Zakidou P, Paraskevopoulou A. Volatilomics as a tool to ascertain food adulteration, authenticity, and origin. Compr Rev Food Sci Food Saf 2024; 23:e13387. [PMID: 38865237 DOI: 10.1111/1541-4337.13387] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2024] [Revised: 05/02/2024] [Accepted: 05/18/2024] [Indexed: 06/14/2024]
Abstract
Over recent years, there has been an increase in the number of reported cases of food fraud incidents, whereas at the same time, consumers demand authentic products of high quality. The emerging volatilomics technology could be the key to the analysis and characterization of the quality of different foodstuffs. This field of omics has aroused the interest of scientists due to its noninvasive, rapid, and cost-profitable nature. This review aims to monitor the available scientific information on the use of volatilomics technology, correlate it to the relevant food categories, and demonstrate its importance in the food adulteration, authenticity, and origin areas. A comprehensive literature search was performed using various scientific search engines and "volatilomics," "volatiles," "food authenticity," "adulteration," "origin," "fingerprint," "chemometrics," and variations thereof as keywords, without chronological restriction. One hundred thirty-seven relevant publications were retrieved, covering 11 different food categories (meat and meat products, fruits and fruit products, honey, coffee, tea, herbal products, olive oil, dairy products, spices, cereals, and others), the majority of which focused on the food geographical origin. The findings show that volatilomics typically involves various methods responsible for the extraction and consequential identification of volatile compounds, whereas, with the aid of data analysis, it can handle large amounts of data, enabling the origin classification of samples or even the detection of adulteration practices. Nonetheless, a greater number of specific research studies are needed to unlock the full potential of volatilomics.
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Affiliation(s)
- Aikaterini Kaldeli
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Panagiota Zakidou
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, Greece
- European Food Safety Authority (EFSA), Parma, Italy
| | - Adamantini Paraskevopoulou
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, Greece
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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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Yang X, Pei Z, Du W, Xie J. Characterization of Volatile Flavor Compounds in Dry-Rendered Beef Fat by Different Solvent-Assisted Flavor Evaporation (SAFE) Combined with GC-MS, GC-O, and OAV. Foods 2023; 12:3162. [PMID: 37685095 PMCID: PMC10486796 DOI: 10.3390/foods12173162] [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: 07/17/2023] [Revised: 08/14/2023] [Accepted: 08/17/2023] [Indexed: 09/10/2023] Open
Abstract
To comprehensively understand the volatile flavor composition of dry-rendered beef fat, solvent-assisted flavor evaporation (SAFE) with four extraction solvents (dichloromethane, pentane, ethyl ether, and methanol) combined with gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactormetry (GC-O) were performed. GC-MS analysis found 96 different volatile compounds in total using the four extraction solvents. According to the GC-MS results and the heat map and principal component analysis (PCA), most of the volatile compounds resulted from dichloromethane and pentane extraction, followed by ethyl ether. Methanol extraction found a few volatile compounds of higher polarity, which was supplementary to the analysis results. Moreover, GC-O analysis found 73 odor-active compounds in total using the four extraction solvents. The GC-O results found that pentane and dichloromethane extraction had a significantly larger number of odor-active compounds than ethyl ether and methanol extraction. This indicated that pentane and dichloromethane were more effective solvents for the extraction of odor-active compounds than the other two solvents. Finally, a total of 15 compounds of odor-active values (OAVs) ≥ 1 were determined to be the key aroma compounds in the dry-rendered beef fat, including 2-methyl-3-furanthiol, 3-methylthiopropanal, (E,E)-2,4-nonadienal, 12-methyltridecanal, and 1-octen-3-one.
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Affiliation(s)
| | | | | | - Jianchun Xie
- Key Laboratory of Geriatric Nutrition and Health (Ministry of Education), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China; (X.Y.); (Z.P.); (W.D.)
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Effect of Controlled Oxygen Supply during Crushing on Volatile and Phenol Compounds and Sensory Characteristics in Coratina and Ogliarola Virgin Olive Oils. Foods 2023; 12:foods12030612. [PMID: 36766141 PMCID: PMC9914216 DOI: 10.3390/foods12030612] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Revised: 01/23/2023] [Accepted: 01/27/2023] [Indexed: 02/04/2023] Open
Abstract
In virgin olive oil industries, the technological choices of the production plant affect the biochemical activities that take place in the olives being processed throughout the entire process, thereby affecting the quality of the final product. The lipoxygenase pool enzymes that operated their activity during the first phases of the process need the best conditions to work, especially concerning temperature and oxygen availability. In this study, a system was equipped to supply oxygen in the crusher at a controllable concentration in an industrial olive oil mill at pilot plant scale, and four oxygen concentrations and two cultivars, Coratina and Ogliarola, were tested. The best concentration for oxygen supply was 0.2 L/min at the working capacity of 0.64 Ton/h. Further, using this addition of oxygen, it was possible to increase the compound's concentration, which is responsible for the green, fruity aroma. The effect on volatile compounds was also confirmed by the sensory analyses. However, at the same time, it was possible to maintain the concentration of phenols in a good quality olive oil while also preserving all the antioxidant properties of the product due to the presence of phenols. This study corroborates the importance of controlling oxygen supply in the first step of the process for process management and quality improvement in virgin olive oil production.
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Development of two-level Design of Experiments for the optimization of a HS-SPME-GC-MS method to study Greek monovarietal PDO and PGI wines. Talanta 2023. [DOI: 10.1016/j.talanta.2022.123987] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Klisović D, Novoselić A, Lukić I, Brkić Bubola K. Extra virgin olive oil under simulated consumption conditions: Evaluation of quality, health, and flavour properties. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104570] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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