Minimally processed fruits are an important area of potential growth in rapidly expanding fresh cut produce. However, the degree of safety obtained with the currently applied preservation methods ...seems to be not sufficient. The interest in the possible use of natural compounds to prevent microbial growth has notably increased in response to the consumer pressure to reduce or eliminate chemically synthesized additives in foods. The aim of this work is to give an overview on the application of natural compounds, such as hexanal, 2-(E)-hexenal, hexyl acetate and citrus essential oils, to improve the shelf-life and the safety of minimally processed fruits as well as their mechanisms of action.
High-pressure homogenization (HPH) is one of the most promising alternatives to traditional thermal treatment of food preservation and diversification. Its effectiveness on the deactivation of ...pathogenic and spoilage microorganisms in model systems and real food is well documented. To evaluate the potential of milk treated by HPH for the production of Crescenza cheese with commercial probiotic lactobacilli added, 4 types of cheeses were made: HPH (from HPH-treated milk), P (from pasteurized milk), HPH-P (HPH-treated milk plus probiotics), and P-P (pasteurized milk plus probiotics) cheeses. A strain of Streptococcus thermophilus was used as starter culture for cheese production. Compositional, microbiological, physicochemical, and organoleptic analyses were carried out at 1, 5, 8, and 12 d of refrigerated storage (4°C). According to results obtained, no significant differences among the 4 cheese types were observed for gross composition (protein, fat, moisture) and pH. Differently, the HPH treatment of milk increased the cheese yield about 1% and positively affected the viability during the refrigerated storage of the probiotic bacteria. In fact, after 12 d of storage, the Lactobacillus paracasei A13 cell loads were 8 log cfu/ g, whereas Lactobacillus acidophilus H5 exhibited, in P-P cheese, a cell load decrease of about 1 log cfu/g with respect to the HPH-P cheese. The hyperbaric treatment had a significant positive effect on free fatty acids release and cheese proteolysis. Also, probiotic cultures affected proteolytic and lipolytic cheese patterns. No significant differences were found for the sensory descriptors salty and creamy among HPH and P cheeses as well as for acid, piquant, sweet, milky, salty, creamy, and overall acceptance among HPH, HPH-P, and P-P Crescenza cheeses.
The principal aim of this research was to evaluate the ability of different
Yarrowia lipolytica strains, having different origin, to grow in olive mill wastewater (OMW) and reduce its COD level. All ...the strains were able to grow in undiluted OMW; the comparison between the data obtained in a semi-synthetic medium and in OMW suggests that lipases with different specificity can be produced in relation to the medium composition.
Under the adopted conditions, the reduction of the OMW COD values varied from 1.47% and 41.22% of the initial value. Some strains determined a significant reduction of polyphenol content, while other ones caused its apparent increase. Moreover, some
Y. lipolytica strains, isolated from chilled foods, produced the highest citric acid concentrations. These results evidenced that some
Y. lipolytica strains are good candidates for the reduction of the pollution potential of OMW and for the production of enzymes and metabolites such as lipase and citric acid.
The aims of this work were to identify and characterize for some important technological properties the yeast species present throughout the ripening process of Pecorino Crotonese, a traditional ...cheese produced in a well defined area of Southern Italy. In particular, the strain technological properties considered include fermentation/assimilation of galactose and lactose, assimilation of lactate and citrate in the presence of different NaCl concentrations, hydrolysis of butter fat, skim milk, gelatine and casein, production of brown pigments in cheese agar and ability to produce biogenic amines. High yeast levels were recorded in cheese samples already after 5
h of brining (about 5
log
cfu/g) and these concentration remained constant during ripening. The yeast isolates belonged to restrict number of yeast species. While
Kluyveromyces lactis and
Saccharomyces cerevisiae were isolated prevalently in the first stages of Pecorino Crotonese production,
Yarrowia lipolytica and
Debaryomyces hansenii dominated during the later stages of maturation. Otherwise, the latter two were very NaCl resistant species. In fact,
D. hansenii strains conserved the ability to assimilate lactose and galactose in the presence of 10% NaCl, while almost all the strains of
Y. lipolytica isolated assimilated citrate and lactate up to 7.5% NaCl.
Y. lipolytica isolates evidenced also the highest proteolytic and lipolytic activities and the capability to catabolize tyrosine producing brown pigment. In addition they resulted in the highest aminobiogenic potential decarboxylating ornithine, phenylalanine, tyrosine and lysine. However, they were not able to produce histamine, biogenic amine produced by three strains of
D. hansenii.
In recent years, the interest in the possible use of natural alternatives to food additives to prevent bacterial and fungal growth has notably increased. Plants and plant products can represent a ...source of natural alternatives to improve the shelf-life and the safety of food. Some of these compounds,
i.e. hexanal, hexanol, 2-(
E)
-hexenal and 3-(
Z)-hexenol, produced throughout the lipoxygenase pathway have important roles in plant defence with a protective action towards microbial proliferation in wounded areas. Otherwise, hexanal and 2-(
E)
-hexenal have evidenced a marked antimicrobial activity against food spoilage and pathogenic microbial species both in model and real systems. The precise mechanisms of action of all these antimicrobial compounds are not yet clear. Because the usage of these compounds as antimicrobials in foods has to be supported by the comprehension of mechanisms of action of these compounds, the overall purpose of this work was to study the modifications of the cell membrane and volatile compounds of
Listeria monocytogenes,
Staphylococcus aureus,
Salmonella enteritidis and
Escherichia coli during the growth in the presence of sub-lethal doses of these two aldehydes. The results obtained evidenced that the tested molecules induced noticeable modifications of the composition of cell membrane and the volatile compounds produced during the growth. Although specific differences in relation to the species considered were identified, 2-(
E)
-hexenal and hexanal induced a marked increase of some membrane associated fatty acids, both linear and branched fatty acids as well as unsaturated fatty acids, and released free fatty acids.
It was the objective of this work to evaluate the effect of high pressure homogenization on the activity of antimicrobial enzymes such as lysozyme and lactoperoxidase against a selected group of Gram ...positive and Gram negative species inoculated in skim milk.
Lactobacillus helveticus,
Lactobacillus plantarum and
Listeria monocytogenes were the most pressure resistant species while
Bacillus subtilis,
Pseudomonas putida,
Salmonella typhimurium,
Staphylococcus aureus,
Proteus vulgaris and
Salmonella enteritidis were found to be very sensitive to the hyperbaric treatment. The enzyme addition enhanced the instantaneous pressure efficacy on almost all the considered species as indicated by their instantaneous viability loss following the treatment. Moreover, the combination of the enzyme and high pressure homogenization significantly affected the recovery and growth dynamics of several of the considered species.
Although
L. monocytogenes was slightly sensitive to pressure, the combination of the two stress factors induced a significant viability loss within 3 h and an extension of lag phases in skim milk during incubation at 37 °C.
The hypothesis formulated in this work is that the interaction of high pressure homogenization and lysozyme or lactoperoxidase is associated to conformational modifications of the two proteins with a consequent enhancement of their activity. This hypothesis is supported by the experimental results also regarding the increased antimicrobial activity against
L. plantarum of the previously pressurised lysozyme with respect to that of the native enzyme.
Coded masks for imaging of neutrino events Andreotti, M.; Bernardini, P.; Bersani, A. ...
The European physical journal. C, Particles and fields,
11/2021, Letnik:
81, Številka:
11
Journal Article
Recenzirano
Odprti dostop
The capture of scintillation light emitted by liquid Argon and Xenon under molecular excitations by charged particles is still a challenging task. Here we present a first attempt to design a device ...able to have a sufficiently high photon detection efficiency, in order to reconstruct the path of ionizing particles. The study is based on the use of masks to encode the light signal combined with single-photon detectors, showing the capability to detect tracks over focal distances of about tens of centimeters. From numerical simulations it emerges that it is possible to successfully decode and recognize signals, even of rather complex topology, with a relatively limited number of acquisition channels. Thus, the main aim is to elucidate a proof of principle of a technology developed in very different contexts, but which has potential applications in liquid argon detectors that require a fast reading. The findings support us to think that such innovative technique could be very fruitful in a new generation of detectors devoted to neutrino physics.
This experimental work aimed to evaluate the potential of high pressure homogenization (HPH) to inactivate
Saccharomyces cerevisiae 635 inoculated both in apricot and carrot juices. The sensitivity ...of the yeast was evaluated both in relation to its initial inoculum level (about 3.0 and 6.0
Log
10 cfu/ml) and number of passes applied at 100
MPa. Moreover, the effects of repeated pressure treatments at 100
MPa were evaluated for pH, water activity and viscosity of carrot and apricot juices.
Data obtained showed that repeated high pressure homogenization passes at 100
MPa allowed a significant inactivation of the spoilage yeast inoculated in both juices. However, as expected, the inactivation of the considered strain was greatly affected by the food matrix. In fact, a higher viability loss of
S. cerevisiae 635 was observed in carrot juice than in apricot juice. Concerning the recovery, data obtained showed that the decrease of the inoculum level to 3.0
Log
10 cfu/ml prevented (at least for 6
days) cell proliferation in the samples of apricot and carrot juices treated with more than four and seven passes, respectively. Also the refrigeration of the treated samples prevented cell recovery and, in some cases, induced a further decrease in cell viability also in the samples inoculated with 6.0
Log
10 cfu/ml allowing a further increase in the juice shelf-life.
An interesting and promising result was the enhanced viscosity of apricot juices treated up to five passes at 100
MPa.
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