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Maestrello V, Solovyev P, Stroppa A, Bontempo L, Franceschi P. 1H NMR profiling and chemometric analysis for ripening and production characterization of Grana Padano cheese. Food Chem 2024; 456:139986. [PMID: 38852457 DOI: 10.1016/j.foodchem.2024.139986] [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: 01/31/2024] [Revised: 05/23/2024] [Accepted: 06/03/2024] [Indexed: 06/11/2024]
Abstract
Grana Padano (GP) cheese is a renowned PDO Italian cheese whose nutritional characteristics and market price are influenced by the ripening stage. In this work, it was demonstrated that the combined use of untargeted 1H NMR profiling and chemometric analysis can be used as a powerful tool to quantitatively characterize GP ripening and production, focusing on both aqueous and lipid fractions. An initial exploratory analysis revealed substantial variations in the aqueous fraction attributable to aging time, year and season of production. Multivariate analysis was adopted to show these differences, mainly attributable to amino acids. In contrast, the lipid fraction analysis highlighted the impact of production season on fatty acid unsaturation, influenced by feed variations. As regards the production process, this study focuses on the variations induced by bactofugation. In this respect, the aqueous fraction was found to be extensively influenced by this centrifugation step, affecting compounds crucial to organoleptic characteristics.
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Affiliation(s)
- Valentina Maestrello
- Fondazione Edmund Mach (FEM), via E. Mach 1, 38098 San Michele all'Adige, Italy; University of Trento, via Mach 1, 38098 San Michele all'Adige, (TN), Italy.
| | - Pavel Solovyev
- Fondazione Edmund Mach (FEM), via E. Mach 1, 38098 San Michele all'Adige, Italy.
| | - Angelo Stroppa
- Consorzio Tutela Grana Padano, Via XXIV Giugno 8, 25015, San Martino Della Battaglia, Desenzano del Garda, BS, Italy.
| | - Luana Bontempo
- Fondazione Edmund Mach (FEM), via E. Mach 1, 38098 San Michele all'Adige, Italy
| | - Pietro Franceschi
- Fondazione Edmund Mach (FEM), via E. Mach 1, 38098 San Michele all'Adige, Italy
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Maestrello V, Solovyev P, Franceschi P, Stroppa A, Bontempo L. 1H-NMR Approach for the Discrimination of PDO Grana Padano Cheese from Non-PDO Cheeses. Foods 2024; 13:358. [PMID: 38338494 PMCID: PMC10855172 DOI: 10.3390/foods13030358] [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: 12/07/2023] [Revised: 01/11/2024] [Accepted: 01/20/2024] [Indexed: 02/12/2024] Open
Abstract
Protected Designation of Origin cheeses are products with high-quality standards that can claim higher prices on the market. For this reason, non-PDO cheeses with lower quality can be mislabeled as PDO or mixed with it for economic gain especially when the product is in a shredded form. Luckily, the production of PDO cheese is subjected to strict procedural specification rules that result in a product with a defined profile of its metabolites, which can be used for authentication purposes. In this study, an NMR metabolomic approach combined with multivariate analysis was implemented to build a classification model able to discriminate PDO Grana Padano cheese from a large dataset of competitors. The great advantage of the proposed approach is a simple sample preparation, obtaining a holistic overview of the analyzed samples. The untargeted approach highlighted a "typical profile" of Grana Padano samples, which could be used for protection purposes. In parallel, the targeted results allowed us to identify potential chemicals, such as lactate, some amino acids and lipids. These initial results could open the road to a potential new additional tool to check the authenticity of PDO cheeses in the future.
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Affiliation(s)
- Valentina Maestrello
- Fondazione Edmund Mach (FEM), Centre for Research and Innovation (CRI), Via E. Mach 1, 38098 San Michele all’Adige, TN, Italy; (V.M.); (P.F.); (L.B.)
- Centre for Agriculture, Food and Environment (C3A), University of Trento, Via E. Mach 1, 38098 San Michele all’Adige, TN, Italy
| | - Pavel Solovyev
- Fondazione Edmund Mach (FEM), Centre for Research and Innovation (CRI), Via E. Mach 1, 38098 San Michele all’Adige, TN, Italy; (V.M.); (P.F.); (L.B.)
| | - Pietro Franceschi
- Fondazione Edmund Mach (FEM), Centre for Research and Innovation (CRI), Via E. Mach 1, 38098 San Michele all’Adige, TN, Italy; (V.M.); (P.F.); (L.B.)
| | - Angelo Stroppa
- Consorzio Tutela Grana Padano, Via XXIV Giugno 8, San Martino Della Battaglia, 25010 Desenzano del Garda, BS, Italy;
| | - Luana Bontempo
- Fondazione Edmund Mach (FEM), Centre for Research and Innovation (CRI), Via E. Mach 1, 38098 San Michele all’Adige, TN, Italy; (V.M.); (P.F.); (L.B.)
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Fatty Acids as Biomarkers of the Production Season of Caciocavallo Palermitano Cheese. Animals (Basel) 2021; 11:ani11092675. [PMID: 34573641 PMCID: PMC8465803 DOI: 10.3390/ani11092675] [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: 08/23/2021] [Revised: 09/08/2021] [Accepted: 09/09/2021] [Indexed: 11/16/2022] Open
Abstract
Simple Summary In the Mediterranean environment, climatic variability determines a discontinuity in the forage availability of pastures. Caciocavallo Palermitano is a cheese obtained from the milk of the Cinisara cattle breed, mainly raised on pasture. The present study investigated the fatty acid profile of cheeses produced in two typical farms in the four seasons of the year, with the aim of identifying specific fatty acids that can be used as biomarkers to discriminate the productions obtained in the different seasons, in order to economically enhance those seasonal productions that have better health characteristics. The results revealed the possibility of distinguishing spring productions from those of other seasons on the basis of the higher content of some fatty acids deriving from grazing fresh forage, the availability of which is greater in spring. Further studies should be conducted to also evaluate the possibility of using fatty acids as biomarkers of different diets. Abstract This experiment aims to evaluate the potential of fatty acids (FA) of Caciocavallo Palermitano cheese as biomarkers of production season and pasture-based diet. A total of 48 cheeses were made in the four seasons with milk from two farms that raised cows of Cinisara breed. The animals were fed on pasture with supplementation of wheat bran and wheat straw in the barn, and in summer also with Opuntia ficus-indica cladodes. The chemical composition and FA profile of cheese were influenced by the season and not by the farm. In particular, cheeses produced in spring were characterized by higher protein and lower fat, and showed higher contents in trans-vaccenic acid, α-linolenic acid, rumenic acid, n-3 polyunsaturated FA (PUFA), and total PUFA. In winter, the lower availability of grazing forage, requiring a higher level of feeding integration, was responsible for an increase of saturated FA (SFA). The multivariate analysis distinguished clearly the cheeses made in winter and spring, while those produced in autumn and summer showed some overlapping points. Further investigations should be carried out to evaluate the effects of type and level of feeding integration on the presence of FA more suitable to be used as biomarkers of period and diet.
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Formaggioni P, Malacarne M, Franceschi P, Zucchelli V, Faccia M, Battelli G, Brasca M, Summer A. Characterisation of Formaggella della Valle di Scalve Cheese Produced From Cows Reared in Valley Floor Stall or in Mountain Pasture: Fatty Acids Profile and Sensory Properties. Foods 2020; 9:foods9040383. [PMID: 32224946 PMCID: PMC7231180 DOI: 10.3390/foods9040383] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2020] [Revised: 03/13/2020] [Accepted: 03/16/2020] [Indexed: 11/17/2022] Open
Abstract
An important problem in mountain areas is the abandonment of pasture. This trend can be combated by the valorisation of typical dairy products, such as “Formaggella della Valle di Scalve”, a semi-cooked traditional cheese made from whole milk in a mountain area in Italy. The aim of the present research was to compare the fatty acid (FA) profile and the sensory properties of this cheese as manufactured under different conditions: i) from the milk of cows grazing on mountain or valley pasture or fed indoors; ii) from the milk of cows fed hay or fed silage. In the first case, five cheesemaking trials were conducted during two years for each of the following situations: mountain pasture (A); pasture at the bottom of the valley (P) (about 1000m asl); stall (S). In the second case, three cheesemaking trials were conducted for each of the following situations: cows fed silage (I); cows fed hay (F). S cheese was richer in medium-chain FAs, while long-chain FAs were higher in P and A cheeses. On the other hand, long chain fatty acids (LCFA) were more abundant in P and A cheeses than in S. In general, MUFA, PUFA and, consequently, total unsaturated FA (UFA), were significantly higher in the P and A cheeses than S (UFA: 36.55 and 38.34, respectively, vs. 31.13; p < 0.001), while SFA showed higher values in S (68.85 vs. 63.41 and 61.68 in P and A, respectively; p < 0.001). Conjugated linoleic acid isomers (CLA) were more represented in the P and A samples (1.86 in P and 1.52 in A, vs. 0.80 in S; p < 0.001); Omega 3 fatty acids, and in particular α-linolenic acid, were more abundant in P than in S cheese. In winter, the I sample (silage) presented higher percentages of myristic (C14), myristoleic (C14:1) and omega 6 acids, whereas F cheese (hay) contained higher concentrations of CLA. The triangular test of sensory analysis showed that, in general, F cheeses were judged as “sweeter” than I, with aromatic profiles characterized by higher content of 2- butanol and ethyl capronate.
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Affiliation(s)
- Paolo Formaggioni
- Department of Veterinary Science, University of Parma, Via del Taglio 10, I-43126 Parma, Italy; (P.F.); (A.S.)
| | - Massimo Malacarne
- Department of Veterinary Science, University of Parma, Via del Taglio 10, I-43126 Parma, Italy; (P.F.); (A.S.)
- Correspondence: (M.M.); (P.F.); Tel.: +39-0521032617 (P.F.)
| | - Piero Franceschi
- Department of Veterinary Science, University of Parma, Via del Taglio 10, I-43126 Parma, Italy; (P.F.); (A.S.)
- Correspondence: (M.M.); (P.F.); Tel.: +39-0521032617 (P.F.)
| | - Valentina Zucchelli
- Veterinary Freelance, Via Monte Grappa 7, I-24020 Vilminore di Scalve (BG), Italy;
| | - Michele Faccia
- Department of Soil, Plant and Food Sciences, University of Bari, Via Amendola 165/A, 70125 Bari, Italy;
| | - Giovanna Battelli
- Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari, UT di Milano, Via Celoria 2, IT-20133 Milano, Italy; (G.B.); (M.B.)
| | - Milena Brasca
- Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari, UT di Milano, Via Celoria 2, IT-20133 Milano, Italy; (G.B.); (M.B.)
| | - Andrea Summer
- Department of Veterinary Science, University of Parma, Via del Taglio 10, I-43126 Parma, Italy; (P.F.); (A.S.)
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Cicognini FM, Rossi F, Sigolo S, Gallo A, Prandini A. Contents of Conjugated Linoleic Acid Isomerscis9,trans11andtrans10,cis12in Ruminant and Non-Ruminant Meats Available in the Italian Market. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.4081/ijas.2014.3125] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Conjugated linoleic acid and vaccenic acid contents in cheeses: An overview from the literature. J Food Compost Anal 2014. [DOI: 10.1016/j.jfca.2012.08.004] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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Cicognini FM, Rossi F, Sigolo S, Gallo A, Prandini A. Conjugated linoleic acid isomer (cis9,trans11 and trans10,cis12) content in cheeses from Italian large-scale retail trade. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2013.09.005] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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