scholarly journals Case Study on the Microbiological Quality, Chemical and Sensorial Profiles of Different Dairy Creams and Ricotta Cheese during Shelf-Life

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2722
Author(s):  
Paolo Bellassi ◽  
Gabriele Rocchetti ◽  
Gianluca Maldarizzi ◽  
Gian Paolo Braceschi ◽  
Lorenzo Morelli ◽  
...  
Keyword(s):  
Shelf Life ◽  
Microbiological Quality ◽  
Microbiological Analysis ◽  
Multivariate Statistical ◽  
Life Period ◽  
Potential Marker ◽  
Chemical Profiles ◽  
Marker Compounds ◽  
Dairy Creams

This work investigated the microbiological quality and chemical profiles of two different dairy creams obtained by centrifugation vs. natural creaming separation systems. To this aim, an untargeted metabolomics approach based on UHPLC-QTOF mass spectrometry was used in combination with multivariate statistical tools to find potential marker compounds of the two different types of two dairy creams. Thereafter, we evaluated the chemical, microbiological and sensorial changes of a ricotta cheese made with a 30% milk cream (i.e., made by combining dairy creams from centrifugation and natural creaming separation) during its shelf-life period (12 days). Overall, microbiological analysis revealed no significant differences between the two types of dairy creams. On the contrary, the trend observed in the growth of degradative bacteria in ricotta during shelf-life was significant. Metabolomics revealed that triacylglycerols and phospholipids showed significant strong down-accumulation trends when comparing samples from the centrifugation and natural creaming separation methods. Additionally, 2,3-Pentanedione was among the best discriminant compounds characterising the shelf-life period of ricotta cheese (VIP score = 1.02), mainly related to sensorial descriptors, such as buttery and cheesy. Multivariate statistics showed a clear impact of the shelf-life period on the ricotta cheese, revealing 139 potential marker compounds (mainly included in amino acids and lipids). Therefore, the approach used showed the potential of a combined metabolomic, microbiological and sensory approach to discriminate ricotta cheese during the shelf-life period.

Backward Integration of Short Shelf Life Period Perishables at Supermarkets: A Case Study

2015 ◽  
Vol 10 (1) ◽  
pp. 33-43
Author(s):  
Gyanendra Malla ◽  
◽  
Mrinalini Pandey ◽  
Surendra Prasad ◽  
Vaibhav Warsi ◽  
...  
Keyword(s):  
Shelf Life ◽  
Life Period ◽  
Backward Integration

scholarly journals A Pilot Survey on Hygienic–Sanitary Characteristics of Ready-To-Eat Sauces and Pesto

2020 ◽  
Vol 17 (14) ◽  
pp. 5005
Author(s):  
Giuseppina Caggiano ◽  
Giusy Diella ◽  
Paolo Trerotoli ◽  
Marco Lopuzzo ◽  
Francesco Triggiano ◽  
...  
Keyword(s):  
Shelf Life ◽  
Biological Significance ◽  
Microbiological Quality ◽  
Microbiological Analysis ◽  
Threshold Values ◽  
Expiry Date ◽  
Control Plan ◽  
Microbial Proliferation ◽  
Positive Results

In recent years, the chaotic habits of modern life have favored the consumption of quickly prepared meals, using ready-to-eat (RTE) foods and condiments. The aim of this study was to establish the microbiological safety of RTE sauces and pesto from markets analyzed at different stages of shelf life. In the bacterial investigation, all samples were shown to be acceptable, although differences were observed concerning shelf life times. On the other hand, the fungal investigation showed frequent positive results, with concentrations higher than threshold values. Detected microbial diffusion was the lowest when products were far from the expiry date and had just been opened, while high microbial proliferation was observed when analyzing the same package after 48 h, higher than for a product close to the end of its shelf life. This study highlights the discreet microbiological quality of processed and RTE foods, underlining the importance of hygienic–sanitary surveillance of these foods to their shelf life. Consequently, it is necessary to: (1) implement a food control plan for all food categories to carry out risk analysis associated with their consumption; and (2) better adapt the regulations relating to microbiological analysis, and understand the biological significance of each microbial parameter throughout the shelf life of foods.

scholarly journals Meeting the Salinity Requirements of the Bivalve Mollusc Crassostrea gigas in the Depuration Process and Posterior Shelf-Life Period to Improve Food Safety and Product Quality

Water ◽  
2021 ◽  
Vol 13 (8) ◽  
pp. 1126
Author(s):  
João A. Silvestre ◽  
Sílvia F. S. Pires ◽  
Vitória Pereira ◽  
Miguel Colaço ◽  
Ana P. L. Costa ◽  
...  
Keyword(s):  
Food Safety ◽  
Shelf Life ◽  
Crassostrea Gigas ◽  
Storage Period ◽  
Microbiological Contamination ◽  
Bivalve Molluscs ◽  
Antioxidant Defences ◽  
Life Period ◽  
Microbiological Analyses ◽  
Depuration Process

Microbiological contamination of bivalve molluscs is one of the major concerns inherent to food safety, thus depuration is frequently needed to assure food safety levels associated with their consumption. Salinity plays an important role in the metabolic activity of bivalves and as such can influence their depuration capacity. This study aimed to evaluate the effect of salinity (25, 30, 35 and 40) on the efficiency of the depuration process, along with the quality and shelf-life of Crassostrea gigas. For this, a 24-h depuration was carried out, followed by a storage period at 5 ± 1 °C for six days. Microbiological analyses and biochemical parameters related to oxidative stress response were analysed. Escherichia coli load was reduced in only 24 h, disregarding the salinity of the system. After the shelf-life period, the activity of the antioxidant defences at salinities 35 and 40 is higher but is still not sufficient to avoid lipid peroxidation. Over time, there is a decrease in oyster metabolism probably due to being chilled and to the action of exposure to air. In sum, this study suggests salinities between 25 and 30 as preferential for the depuration process of C. gigas and subsequent quality during shelf-life.

scholarly journals Chemical Fingerprinting of Cryptic Species and Genetic Lineages of Aneura pinguis (L.) Dumort. (Marchantiophyta, Metzgeriidae)

Molecules ◽  
2021 ◽  
Vol 26 (4) ◽  
pp. 1180
Author(s):  
Rafał Wawrzyniak ◽  
Wiesław Wasiak ◽  
Beata Jasiewicz ◽  
Alina Bączkiewicz ◽  
Katarzyna Buczkowska
Keyword(s):  
Cluster Analysis ◽  
Cryptic Species ◽  
Plant Material ◽  
Chemical Constituents ◽  
Principal Component ◽  
Molecular Data ◽  
Rapid Identification ◽  
Multivariate Statistical ◽  
Genetic Lineages ◽  
Marker Compounds

Aneura pinguis (L.) Dumort. is a representative of the simple thalloid liverworts, one of the three main types of liverwort gametophytes. According to classical taxonomy, A. pinguis represents one morphologically variable species; however, genetic data reveal that this species is a complex consisting of 10 cryptic species (named by letters from A to J), of which four are further subdivided into two or three evolutionary lineages. The objective of this work was to develop an efficient method for the characterisation of plant material using marker compounds. The volatile chemical constituents of cryptic species within the liverwort A. pinguis were analysed by GC-MS. The compounds were isolated from plant material using the HS-SPME technique. Of the 66 compounds examined, 40 were identified. Of these 40 compounds, nine were selected for use as marker compounds of individual cryptic species of A. pinguis. A guide was then developed that clarified how these markers could be used for the rapid identification of the genetic lineages of A. pinguis. Multivariate statistical analyses (principal component and cluster analysis) revealed that the chemical compounds in A. pinguis made it possible to distinguish individual cryptic species (including genetic lineages), with the exception of cryptic species G and H. The classification of samples based on the volatile compounds by cluster analysis reflected phylogenetic relationships between cryptic species and genetic lineages of A. pinguis revealed based on molecular data.

scholarly journals To separate or not to separate: what is necessary and enough for a green and sustainable extraction of bioactive compounds from Brazilian citrus waste

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Vânia G. Zuin ◽  
Luize Z. Ramin ◽  
Mateus L. Segatto ◽  
Aylon M. Stahl ◽  
Karine Zanotti ◽  
...  
Keyword(s):  
High Performance ◽  
Orange Peel ◽  
Solvent Ratio ◽  
Biomass Waste ◽  
Chemical Profiles ◽  
Orange Waste ◽  
Sustainable Materials ◽  
Citrus Waste ◽  
Sustainable Extraction

AbstractIncreasing demands to obtain chemicals via greener and more sustainable materials and processes introduces concepts that should be considered and applied from lab to larger scales. Obtaining bioactive chemicals from agro-industrial non-food biomass waste can combine benign techniques and bio-circular economy to reach this goal. After extraction, evaluating profitability and environmental impacts to decide whether separation – and to what extent – is necessary or not is indispensable. This could be integrated into an approach known as sufficiency, as an important criterion for sustainability. From this perspective, Brazil’s annual generation of 8 million tons of orange waste is relevant, since citrus waste has large amounts of high-value compounds, such as pectin, d-limonene and flavonoids. This case study aimed at developing and comparing green and sustainable analytical methods to obtain flavonoids from orange peel. Homogenizer, ultrasound and microwave-assisted extractions were employed using chemometric tools, considering time, sample/solvent ratio, temperature and ethanol concentration as variables to obtain extracts containing hesperidin, naringenin, hesperetin and nobiletin. The bioactive flavonoids were determined by high-performance liquid chromatography (HPLC-UV). Microwave extraction was the most efficient method for obtaining the majority of flavonoids studied, six times more for hesperidin. Moreover, orange waste from different farming models showed diverse chemical profiles showing the importance of this alternative in natural product resources.

Multivariate statistical monitoring of buildings. Case study: Energy monitoring of a social housing building

2015 ◽  
Vol 103 ◽  
pp. 338-351 ◽  
Author(s):  
Llorenç Burgas ◽  
Joaquim Melendez ◽  
Joan Colomer ◽  
Joaquim Massana ◽  
Carles Pous
Keyword(s):  
Social Housing ◽  
Energy Monitoring ◽  
Multivariate Statistical ◽  
Statistical Monitoring

METHOD OF PREPARATION OF RASAUSHADHI WITH SPECIAL REFERENCE TO PARPATI KALPANA

2018 ◽  
Vol 6 (06) ◽  
Author(s):  
Shubhangi Shivlinga Nayakude
Keyword(s):  
Special Reference ◽  
Shelf Life ◽  
Pharmaceutical Preparations ◽  
Research Article ◽  
Life Period ◽  
Other Substances

ABSTRACT Rasa Shastra, one of the Pharmaco-therapeutic branches of Ayurved, incorporates many of the Herbo-mineral-metallic pharmaceutical preparations prepared out of the Parada namely Khalviya Rasayana, Parpati Rasayana , Pottali Rasayana  and Kupipakwa Rasayana  respectively . This research article is try to focus on this Parpati Rasayanas or Parpati Kalpana Parpati Rasayanas are one among the Rasaoushidhis mentioned in the Ayurvedic classics and the therapeutically effective mineral & metallic formulations. These are the most popular among the processing of Mercury. In the various Rasasamhitas  clearly indicate that Parad Having very powerful yogavahi properties, when mixed with other substances, increases their properties immensely and their shelf life period for indefinite period. When the compounds prepared with Parad  are considered to be the best. It has been a practice for many years to combine Parad & gandhak, Also other Drugs / metals helps to enhancing their potency

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