198,084 research outputs found
Time for a new deal between neurology and psychoanalysis
No full textNeurology, and medicine in general, is torn by opposing tensions: between universality, which is the goal of guidelines and protocols derived from clinical trials, and singularity, which personalized medicine seeks to understand. Centonze and Stampanoni Bassi argue that psychoanalysis could provide a bridge between these domains
HS-SPME/GC–MS AND CHEMOMETRIC APPROACH FOR THE STUDY OF VOLATILE PROFILE IN X-RAY IRRADIATED SURFACE-RIPENED CHEESES
No full textHS-SPME/GC–MS AND CHEMOMETRIC APPROACH FOR THE
STUDY OF VOLATILE PROFILE IN X-RAY IRRADIATED
SURFACE-RIPENED CHEESES
R. Zianni1
, M. Campaniello1
, A. Mentana1
, M. Tomaiuolo1
, M. Iammarino1
, D.
Centonze2
, C. Palermo3
1
Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Laboratorio Nazionale di
Riferimento per il trattamento degli alimenti e dei loro ingredienti con radiazioni ionizzanti, Via
Manfredonia, 20 - 71121 Foggia, Italy
2Università di Foggia, Dipartimento di Scienze Mediche e Chirurgiche, Via Napoli 25 - 71122 Foggia,
Italy
3Università di Foggia, Dipartimento di Medicina Clinica e Sperimentale, Via Napoli 25 - 71122 Foggia,
Italy
Food irradiation is a preservation procedure that consists in exposing foodstuffs to doses
of ionising radiations, such as X-ray, γ-ray and electron beams1
. The irradiation of
surface mould-ripened soft cheese, such as Brie and Camembert, could be an alternative
to traditional thermal pasteurisation to guarantee the microbiological safety and prolong
shelf-life of such cheeses. To date, few analytical investigations have been carried out
on the effects of X-ray irradiation treatment on the volatile profile of soft cheeses1,2
.
Hence, volatolomic studies about the cheese fingerprint modified from the irradiation
and the related outcomes can be useful to identify potential markers of treatment. In this
study, X-ray irradiation was applied to Brie and Camembert-type cheeses produced with
cow milk and the modifications in the composition of volatile organic compounds have
been investigated. HS-SPME technique combined with GC-MS was used to extract and
analyse the volatile fraction from the dairy matrices. A Central Composite Design for
Response Surface Methodology was employed to optimise the HS-SPME parameters in
terms of extraction temperature, extraction time and sample amount. Hence, the best
conditions were applied to non-irradiated and X-ray irradiated samples at three dose
levels (2.0, 4.0 and 6.0 kGy) and the differences have been evaluated by means of a
chemometric discrimination. Principal Component Analysis and Partial Least
Square-Discriminant Analysis were used to discriminate the variation of volatile
profiles among non-irradiated and irradiated samples. The outcomes demonstrated that
the X-ray irradiation treatment differently affected the volatile classes of aroma Brie and
Camembert-type cheeses. Finally, the results could be useful to identify potential
markers of X-ray treatment for control purposes of irradiated soft cheeses.
References:
1. Zianni, R., Mentana, A., Tomaiuolo, M., Campaniello, M., Iammarino, M., Centonze, D., &
Palermo, C., Food Chemistry 423 (2023) 136239.
2. Zianni, R., Mentana, A., Campaniello, M., Chiappinelli, A., Tomaiuolo, M., Chiaravalle, A.E., &
Marchesani, G., LWT- Food Science and Technology 153 (2022) 1-7
Chemometric discrimination of X-ray irradiated mozzarella cheese based on the volatile profile by HS-SPME/GC-MS
No full textChemometric discrimination of X-ray irradiated mozzarella cheese
based on the volatile profile by HS-SPME/GC-MS
Zianni R.
1, Mentana A.2, Campaniello M. 2, Tomauiolo M. 2, Iammarino M.2, Centonze
D.3, Palermo C.1
1 Università di Foggia, Dipartimento di Medicina Clinica e Sperimentale, Via Napoli 25 - 71122 Foggia, Italy 2 Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Laboratorio Nazionale di Riferimento per il
trattamento degli alimenti e dei loro ingredienti con radiazioni ionizzanti, Via Manfredonia, 20 - 71121 Foggia, Italy
3 Università di Foggia, Dipartimento di Scienze Mediche e Chirurgiche, Via Napoli 25 - 71122 Foggia, Italy
AIM X-ray irradiation is a non-thermal technology employed to destroy and inactivate
pathogen and microbial contaminants in foodstuffs. To date, few analytical investigations have
been carried out on volatile profile of X-ray irradiated dairy products (Zianni et al., 2022). For
this reason, in this work, a Central Composite Design (CCD) for Response Surface
Methodology (RSM) was employed to optimise the HS-SPME parameters for investigating the
volatile organic compounds (VOCs) of irradiated mozzarella cheese. The best conditions were
applied to non irradiated and irradiated samples at three dose levels (1.0, 2.0 and 3.0 kGy),
the differences have been evaluated by means of a chemometric discrimination.
MATERIAL AND METHODS The X-ray radiation treatment was performed using a lowenergy X-ray irradiator. VOCs were sampled by HS-SPME and analysed by GC-MS.
The collected data were handled by Principal Component Analysis (PCA), Linear Discriminant
Analysis (LDA) and Partial Least Square-Discriminant Analysis (PLS-DA), to discriminate the
variation of volatile profiles among non-irradiated and irradiated samples.
RESULTS LDA and PLS-DA demonstrated that the X-ray irradiation treatment differently
affected the volatile classes of aroma mozzarella cheese. The results highlighted the
effectiveness of the volatolomic approach to evaluate the variations with respect to the
irradiation and to identify potential markers of X-ray treatment.
Keywords: Experimental design, Statistical analysis, Food irradiation, Volatile organic
compounds, HS-SPME/GC-MS
Contact person: Rosalia Zianni, [email protected]
ACKNOWLEDGMENT
Supported by funding from the Italian Ministry of Health, Project code GR-2018-
12367064.
REFERENCES
Zianni R (2022): An investigation using a validated method based on HS-SPME-GC-MS
detection for the determination of 2-dodecylcyclobutanone and 2-tetradecylcyclobutanone in Xray irradiated dairy products. LWT - Food Science and Technology, 153, 112466. doi:
https://doi.org/10.1016/j.lwt.2021.11246
D.lgs. 231 e diritto societario. In particolare: l’OdV è ancora una funzione senza disciplina?
No full textla disciplina strutturale dell'Od
La responsabilità degli enti e la piccola e media impresa
No full textIl saggio si sofferma sulla responsabilità da reato ex d.lgs. 231/01 delle piccole e medie imprese. A partire dal sistema normativo italiano e attraverso il confronto con le più significative esperienza comparatistiche (specialmente statunitensi), l'Autore analizza le criticità della imputazione "penale" rispetto a organizzazioni che non presentano una effettiva scissione tra proprietà e gestione e che non sono dotate di una organizzazione sufficientemente complessa. In chiave politico-criminale, il contributo, dopo aver ripercorso le proposte di riforma già presentate, si sofferma sulla possibilità di elaborare una soglia di non-imputabilità delle imprese di piccole dimensioni
The endocannabinoid pathway in Huntington's disease: a comparison with other neurodegenerative diseases
No full textEndocannabinoids are endogenous agonists of cannabinoid receptors, and comprise amides, esters and ethers of long chain polyunsaturated fatty acids. Anandamide (N-arachidonoylethanolamine) and 2-arachidonoylglycerol are the best-studied members of this class of lipid mediators, and it is now widely accepted that their in vivo concentration and biological activity are largely dependent on a "metabolic control." Therefore, the proteins that synthesize, transport and degrade endocannabinoids, and that together with the target receptors form the so-called "endocannabinoid system," are the focus of intense research. This new system will be presented in this review, in order to put in a better perspective the impact of its modulation on Huntington's disease. In particular, the effect of agonists/antagonists of endocannabinoid receptors, or of inhibitors of endocannabinoid metabolism, will be discussed in the context of onset and progression of Huntington's disease, and will be compared with other neurodegenerative diseases like Parkinson's disease, Alzheimer's disease, and amyotropic lateral sclerosis. Also the plastic changes of endocannabinoids in multiple sclerosis will be reviewed, as a paradigm of their impact in neuroinflammatory disorders. [...
Opposite Roles of NMDA Receptors in Relapsing and Primary Progressive Multiple Sclerosis
No full textRossi S, Studer V, Moscatelli A, Centonze D. Opposite Roles of NMDA Receptors in Relapsing and Primary Progressive Multiple Sclerosis. PLoS ONE. 2013;8(6): e67357
Problemi in materia di misure protettive nel codice della crisi
No full textesame della disciplina delle misure protettive nel codice della cris
SENSITIVE AND INTERFERENCE-FREE GLUTAMATE AMPEROMETRIC BIOSENSOR FOR THE MONITORING OF FOODSTUFFS
No full textL-Glutamate (Glu) is a well-known flavour enhancer that is present in several foodstuffs either as an additive or a natural compound. Glu monitoring is an important issue since the excessive intake of this flavour enhancer can cause allergic and neurotoxic effects. Glu is currently determined by chromatographic [1] or capillary electrophoretic [2] methods, which require extensive sample pre-treatment and expensive equipments. A suitable alternative is represented by amperometric biosensors, low cost devices that could provide specific, rapid and repetitive analyses of complex matrices. In the last decade a number of biosensors for glutamate detection have been proposed [3-7], but the above mentioned requirements have not been completely met. In order to face these problems a proper selection of the electrode material and the use of permselective films are required [8].This work describes the development and optimization of an amperometric biosensor for glutamate monitoring in foodstuffs. The biosensor is based on glutamate oxidase (GLOD) immobilized by a gel of bovine serum albumine and glutharaldeyde onto a platinum electrode modified with a permselective overoxidized polypyrrole film. Different experimental conditions have been tested for the enzyme immobilization, and the optimized biosensor, integrated in a flow injection system, has been characterized in terms of linearity, LOD, LOQ, repeatability and stability of response. The excellent anti-interference characteristics towards the main interferents present in real food matrices have allowed the application of the biosensor in the accurate monitoring of Glu in different kind of foodstuffs.
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[2] M.W. Lada, R.T. Kennedy, Anal. Chem. 68(1996)2790;
[3] N.H. Kwon, M.S. Won, E.S. Choe, Y.B. Shim, Anal. Chem. 77(2005)4854;
[4] F. Tian, A.V. Gourine, R.T.R. Huckstepp, N. Dale, Anal. Chim. Acta 645(2009)86;
[5] M. Ammam, J. Fransaer, Biosens. Bioelectron. 25(2010)1597;
[6] O. Frey, Holtzman T, McNamara RM, Theobald DEH, van der Wal PD, de Rooij NF, Dalley JW, Koudelka-Hep M., Biosens. Bioelectron. 26(2010)477;
[7] Jamal M, Xu J, Razeeb KM, Biosens. Bioelectron. 26(2010)1420;
[8] D. Carelli, D. Centonze, C. Palermo, M. Quinto, T. Rotunno, Biosens. Bioelectron. 23(2007)640
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