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In this work we examined the contents of 14 polyphenols in white lupin (Lupinus albus L.) samples cultivated in Southern Italy by the optimisation and validation of a LC-HRMS method. The validation of the LC-HRMS method showed linearity results r2 > 0.989 and recovery values between 71 and 119% for a very wide range of concentrations. Ellagic acid was the most abundant polyphenol, with mean concentrations of 16271.86 ± 19798.53 μg/Kg, followed by apigenin (2749.51 ± 889.95 μg/Kg). A significant variability in ellagic acid contents was found between the areas of cultivation examined (p < 0.05). As far as we know, this work provides the first data on the polyphenols contents of white lupins cultivated in Italy. The comparison with other study confirms the role of the cultivation area for the determination of the polyphenol's contents. The study also confirms white lupins as a promising source of antioxidant and anti-inflammatory substances in a balanced diet. [ABSTRACT FROM AUTHOR]

In this study, we investigate the role of microwave cooking in reducing mycotoxin contamination in plant-based food matrices, with a focus on veggie burgers (purchased and home-made) and their ingredients (soybean, potatoes, zucchini, carrots). Two different conditions were studied (Max–Min) that were 800 W for 60 s and 800 W for 90 s, respectively. The degradation patterns of aflatoxins (AFB1, AFB2, AFG1, AFG2), fumonisins (FB1, FB2, FB3), trichothecenes (T2, HT2, ZEA), and ochratoxin A (OTA) were studied. The extraction procedures were conducted with the QuEChERS extraction, and the analyses were conducted with liquid chromatography–tandem mass spectrometry (LC-MS/MS). Principal component analysis (PCA) showed that degradation under microwave cooking varies considerably across different food matrices and cooking conditions. This study provides valuable insights into the degradation of mycotoxins during microwave cooking and underscores the need for more research in this area to ensure food safety. [ABSTRACT FROM AUTHOR]

In this study, cheese whey and olive mill wastewater were investigated as potential feedstocks for producing bacterial cellulose by using acetic acid bacteria strains. Organic acids and phenolic compounds composition were assayed by high-pressure liquid chromatography. Fourier-transform infrared spectroscopy, scanning electron microscopy, and X-ray diffraction were used to investigate modifications in bacterial cellulose chemical and morphological structure. Cheese whey was the most efficient feedstock in terms of bacterial cellulose yield (0.300 g of bacterial cellulose/gram of carbon source consumed). Bacterial cellulose produced in olive mill wastewater presented a more well-defined network compared to pellicles produced in cheese whey, resulting in a smaller fiber diameter in most cases. The analysis of bacterial cellulose chemical structure highlighted the presence of different chemical bonds likely to be caused by the adsorption of olive mill wastewater and cheese whey components. The crystallinity ranged from 45.72 to 80.82%. The acetic acid bacteria strains used in this study were characterized by 16S rRNA gene sequencing, allowing to assign them to Komagataeibacter xylinus and Komagataeibacter rhaeticus species. This study proves the suitability to perform sustainable bioprocesses for producing bacterial cellulose, combining the valorisation of agro-wastes with microbial conversions carried out by acetic acid bacteria. The high versatility in terms of yield, morphology, and fiber diameters obtained in cheese whey and olive mill wastewater contribute to set up fundamental criteria for developing customized bioprocesses depending on the final use of the bacterial cellulose. Key points: • Cheese whey and olive mill wastewater can be used for bacterial cellulose production. • Bacterial cellulose structure is dependent on the culture medium. • Komagataeibacter strains support the agro-waste conversion in bacterial cellulose. [ABSTRACT FROM AUTHOR]

In this study, a wide pool of lactic acid bacteria strains deposited in two recognized culture collections was tested against ropy bread spoilage bacteria, specifically belonging to Bacillus spp., Paenibacillus spp., and Lysinibacillus spp. High-throughput and ex vivo screening assays were performed to select the best candidates. They were further investigated to detect the production of active antimicrobial metabolites and bacteriocins. Moreover, technological and safety features were assessed to value their suitability as biocontrol agents for the production of clean-label bakery products. The most prominent inhibitory activities were shown by four strains of Lactiplantibacillus plantarum (NFICC19, NFICC 72, NFICC163, and NFICC 293), two strains of Pediococcus pentosaceus (NFICC10 and NFICC341), and Leuconostoc citreum NFICC28. Moreover, the whole genome sequencing of the selected LAB strains and the in silico analysis showed that some of the strains contain operons for bacteriocins; however, no significant evidence was observed phenotypically. [ABSTRACT FROM AUTHOR]

To date, approximately 30–50% of food is wasted from post-harvesting to consumer usage. Typical examples of food by-products are fruit peels and pomace, seeds, and others. A large part of these matrices is still discarded in landfills, while a small portion is valorized for bioprocessing. In this context, a feasible strategy to valorize food by-products consists of their use for the production of bioactive compounds and nanofillers, which can be further used to functionalize biobased packaging materials. The focus of this research was to create an efficient methodology for the extraction of cellulose from leftover orange peel after juice processing and for its conversion into cellulose nanocrystals (CNCs) for use in bionanocomposite films for packaging materials. Orange CNCs were characterized by TEM and XRD analyses and added as reinforcing agents into chitosan/hydroxypropyl methylcellulose (CS/HPMC) films enriched with lauroyl arginate ethyl (LAE). It was evaluated how CNCs and LAE affected the technical and functional characteristics of CS/HPMC films. CNCs revealed needle-like shapes with an aspect ratio of 12.5, and average length and width of 500 nm and 40 nm, respectively. Scanning electron microscopy and infrared spectroscopy confirmed the high compatibility of the CS/HPMC blend with CNCs and LAE. The inclusion of CNCs increased the films' tensile strength, light barrier, and water vapor barrier properties while reducing their water solubility. The addition of LAE improved the films' flexibility and gave them biocidal efficacy against the main bacterial pathogens that cause foodborne illness, such as Escherichia coli, Pseudomonas fluorescens, Listeria monocytogenes, and Salmonella enterica. [ABSTRACT FROM AUTHOR]

Recently, academic research and industries have gained awareness about the economic, environmental, and social impacts of conventional plastic packaging and its disposal. This consciousness has oriented efforts towards more sustainable materials such as biopolymers, paving the way for the "green era" of food packaging. This review provides a schematic overview about polymers and blends of them, which are emerging as promising alternatives to conventional plastics. Focus was dedicated to biopolymers from renewable sources and their applications to produce sustainable, active packaging with antimicrobial and antioxidant properties. In particular, the incorporation of plant extracts, food-waste derivatives, and nano-sized materials to produce bio-based active packaging with enhanced technical performances was investigated. According to recent studies, bio-based active packaging enriched with natural-based compounds has the potential to replace petroleum-derived materials. Based on molecular composition, the natural compounds can diversely interact with the native structure of the packaging materials, modulating their barriers, optical and mechanical performances, and conferring them antioxidant and antimicrobial properties. Overall, the recent academic findings could lead to a breakthrough in the field of food packaging, opening the gates to a new generation of packaging solutions which will be sustainable, customised, and green. [ABSTRACT FROM AUTHOR]

In this study, eight lactic acid bacteria (LAB) strains, previously isolated from traditional and gluten-free sourdoughs, and selected for their potential in improving the sensory and rheological quality of bakery products, were screened against some common spoilage agents. The anti-mould activity was tested using strains of the species Fusarium graminearum, Aspergillus flavus, Penicillium paneum and Aspergillus niger. Regarding the antibacterial activity, it was assessed against four strains of the species Escherichia coli, Campylobacter jejuni, Salmonella typhimurium and Listeria monocytogenes. Furthermore, LAB strains were evaluated for their ability to produce exopolysaccharides, which are gaining considerable attention for their functional properties and applicability in different food industrial applications. A strain-specific behaviour against the moulds was observed. In particular, F. graminearum ITEM 5356 was completely inhibited by all the LAB strains. Regarding the antibacterial activity, the strains Leuconostoc citreum UMCC 3011, Lactiplantibacillus plantarum UMCC 2996, and Pediococcus pentosaceus UMCC 3010 showed wide activity against the tested pathogens. Moreover, all the LAB strains were able to produce exopolysaccharides, which were preliminarily characterized. The assessed features of the LAB strains allow us to consider them as promising candidates for single or multiple starter cultures for food fermentation processes. [ABSTRACT FROM AUTHOR]

In this study, twelve strains of acetic acid bacteria (AAB) belonging to five different genera were tested for their ability to produce levan, at 70 and 250 g/L of sucrose concentration, respectively. The fructan produced by the bacterial strains was characterized as levan by NMR spectroscopy. Most of the strains produced levan, highlighting intra- and inter-species variability. High yield was observed for Neoasaia chiangmaiensis NBRC 101099 T, Kozakia baliensis DSM 14400 T and Gluconobacter cerinus DSM 9533 T at 70 g/L of sucrose. A 12-fold increase was observed for N. chiangmaiensis NBRC 101099 T at 250 g/L of sucrose concentration. Levan production was found to be affected by glucose accumulation and pH reduction, especially in Ko. baliensis DSM 14400 T. All the Gluconobacter strains showed a negative correlation with the increase in sucrose concentration. Among strains of Komagataeibacter genus, no clear effect of sucrose on levan yield was found. Results obtained in this study highlighted the differences in levan yield among AAB strains and showed interdependence between culture conditions, carbon source utilization, and time of incubation. On the contrary, the levan yield was not always related to the sucrose concentration. [ABSTRACT FROM AUTHOR]

Simple Summary: Some Procellariiformes use an alternation of short tips and long trips to feed their chick. During these trips, they can accumulate stomach oil in the proventriculus derived from partially digested preys. The stomach oil was collected from adults of Calonectris diomedea from Linosa islands for fatty acids composition investigation. The results showed differences in fatty acid composition between the initial rearing period and the period near fledging. The present work gives a contribution to deepen the ecology and feeding strategies of the C. diomedea colony in Linosa island (Southern Italy). Calonectris diomedea is a Procellariforms seabird having a very representative colony in Linosa Island (Southern Italy). The adult forms of C. diomedea produce a pasty oil from their proventriculus to feed their chicks during the rearing period. In this work, we examined the fatty acids composition of the stomach oil of C. diomedea from Linosa Island by gas chromatography with flame ionization detection (GC-FID). The samples were collected at 20 and 70 days after hatching. Twenty different fatty acids (FAs) were identified. Saturated fatty acids (SFA) were the most abundant in percentage (41.6%) at day 20 followed by polyunsaturated fatty acids (PUFA, 38.7%) and monounsaturated fatty acids (MUFA, 19.7%). MUFAs were the most abundant in samples collected at day 70 (53.8%), followed by SFAs (36.6%) and PUFAs (9.8%). Oleic acid (C18:1ω9) in the samples on day 70 was 4 times higher than that in the samples on day 20. The Principal Component Analysis (PCA) verified a clear separation of the stomach oil samples in two groups, according to the day of sampling. The results obtained confirm the role of FAs analysis of stomach oil to understand the ecology and breeding behaviour of C. diomedea, highlighting a resemblance with signatures recorded in marine organisms of Linosa Island. [ABSTRACT FROM AUTHOR]

To design a rapid, simple, and low-cost procedure for yeast selection with differential adsorption activities toward phenolics and ochratoxin A, 284 yeast strains were screened. This was done by evaluating the type of growth during grape must fermentation, acetic acid production on Chalk agar, H2S production on BiGGY agar, and spore-formation on acetate agar. After that initial step, 84 strains were pre-selected and further studied by Petri plate tests and to determine their wine-making ability in trials and evaluating their differential adsorption activities toward phenolics and ochratoxin A. Three yeast strains were selected based on the above evaluations. After confirming that they belonged to Saccharomyces cerevisiae species and were diploids, a spore clonal selection was performed. The strain Sc1741A_1D was selected and used in winemaking at six Calabrian wineries and found to be suitable as wine starter to improve quality and safety of red wines. [ABSTRACT FROM AUTHOR]

A total of 122 honey samples (Apis mellifera ssp. Ligustica) collected from Southern Italy were examined for floral identification by melissopalynological examination and for polyphenols detection by an LC–ESI-OrbitrapTM -MS/MS method. The melissopalynological examination confirmed all the samples examined as fennel (Foeniculum vulgare) unifloral variety. The analytical method carried out for polyphenols detection showed satisfactory linearity and recovery values, achieved during the validation of the method. Very high amounts of flavonols (kaempferol and quercetin) and hydroxycinnamic acids (caffeic acid, chlorogenic acid and ferulic acid), were found in all the samples examined. Among the hydroxycinnamic acids group, caffeic acid showed the highest mean contents (865.90 ± 67.07 µg/kg). The results of this work confirmed the high presence of phenolic acids with strong free radical–scavenging activity in fennel products such as honey, suggesting their use to reduce oxidative stress. [ABSTRACT FROM AUTHOR]

Cold storage coupled with gaseous ozone represents a potential strategy to reduce or inhibit the presence of pathogenic and spoilage bacteria in a food storage cold chamber. This study aims to evaluate the impact of gaseous ozone treatment (0.05 ppm at exposure times of 30 and 60 min) on the bacterial contamination of internal surface and air in a cold chamber (3°C) intended for food storage. The bacterial load of internal surfaces was reduced by 0.99 ± 0.24 and 1.35 ± 0.27 log after 30 and 60 min ozone treatment, respectively. Airborne bacterial load was reduced by 0.93 ± 0.24 log after 30 min ozone treatment and became non‐detectable after 60 min. Gaseous ozone treatments (0.05 ppm at exposure times of 1, 2, 6, 24, 30, and 48 hr) of the cold chamber were investigated to evaluate the effectiveness of this technology against Escherichia coli, Listeria monocytogenes, Salmonella enterica Typhimurium, Campylobacter jejuni, and Pseudomonas fluorescens cultured in broth cultures. Ozone treatment was effective against C. jejuni since the population at the highest concentration of inoculum (3.34 log CFU/plate) was reduced by 2.23 log after 1 hr and it was completely undetectable after 2 hr. S. enterica and E. coli showed the highest resistance to short ozone treatment since 6 hr treatment did not show antibacterial activity whereas after 24 hr treatment around 2 log reduction was observed for both pathogens. Short ozone treatment did not affect L. monocytogenes viability. P. fluorescens showed high sensitivity to short treatments, with 0.75–1.32 log reductions after 1 hr and further 0.22–0.53 log reductions after 6 hr. [ABSTRACT FROM AUTHOR]

Sourdough is a composite ecosystem largely characterized by yeasts and lactic acid bacteria which are the main players in the fermentation process. The specific strains involved are influenced by several factors including the chemical and enzyme composition of the flour and the sourdough production technology. For many decades the scientific community has explored the microbiological, biochemical, technological and nutritional potential of sourdoughs. Traditionally, sourdoughs have been used to improve the organoleptic properties, texture, digestibility, palatability, and safety of bread and other kinds of baked products. Recently, novel sourdough-based biotechnological applications have been proposed to meet the demand of consumers for healthier and more natural food and offer new inputs for the food industry. Many researchers have focused on the beneficial effects of specific enzymatic activities or compounds, such as exopolysaccharides, with both technological and functional roles. Additionally, many studies have explored the ability of sourdough lactic acid bacteria to produce antifungal compounds for use as bio-preservatives. This review provides an overview of the fundamental features of sourdoughs and their exploitation to develop high value-added products with beneficial microorganisms and/or their metabolites, which can positively impact human health. [ABSTRACT FROM AUTHOR]

Temperature and time are two critical parameters in sous vide cooking which directly affect eating quality characteristics and food safety. This study aimed to evaluate physicochemical and microbiological properties of sous vide chicken breast fillets cooked at twelve different combinations of temperature (60, 70, and 80 °C) and time (60, 90, 120, and 150 min). The results showed that cooking temperature played a major role in the moisture content, cooking loss, pH, a* color value, shear force, and thiobarbituric acid reactive substances (TBARS). Increasing cooking temperature caused an increase in cooking loss, lipid oxidation, TBARS, and pH, while moisture content was reduced (p < 0.05). Cooking time played a minor role and only moisture content, cooking loss, and a* color value were affected by this parameter (p < 0.05). Total mesophilic aerobic bacteria, Psychrotrophic bacteria, and Enterobacteriaceae were not detected during 21 days of storage at 4 °C. Cooking at 60 °C for 60 min showed the optimum combination of temperature and time for sous vide cooked chicken breast fillets. The result of this study could be interesting for catering, restaurants, ready-to-eat industries, and homes to select the optimum combination of temperature and time for improving the eating quality characteristics and ensuring microbiological safety. [ABSTRACT FROM AUTHOR]

We examined the acrylamide content in samples of wheat bread with chia seeds added at different concentrations (2%, 5%, 7%, 10%) and cooked at predefined conditions (20 min at 200°C) by a validated LC-MS/M method after QuEChERS extraction. The acrylamide contents of the bread samples with added chia seeds were compared with control wheat bread samples. The highest acrylamide values were found in bread with 5% chia seeds, showing a mean value of 156.5 ± 115.4 µg/kg, followed by bread with 10% chia seeds (150.2 ± 103.8 µg/kg). About 6% of the bread samples with added chia seeds reached acrylamide levels above the benchmark level set by the EU Regulation. No significant differences in acrylamide values were found between control samples and bread with different percentages of chia seeds (p >.05). The results obtained provide a first report on the possible contribution of chia to the increase of acrylamide formation in bread. [ABSTRACT FROM AUTHOR]

The aim of this research was to acquire new strains of Saccharomyces cerevisiae exhibiting opposite characteristics of cell wall adsorption: very high adsorption activity toward the ochratoxin A, very low adsorption activity toward the pigmented phenolic compounds contained in musts from black grapes. For this purpose, starting from 313 strains of Saccharomyces cerevisiae, 12 strains were pre-selected and used to obtain 27 intraspecific hybrids. Eleven crosses out of 27 were validated as hybrids; the best five hybrids were used in guided winemaking at four Calabrian wineries. The employed experimental protocol has allowed to select yeast strains for their different adsorption activity, improving the strains by spore clone selection and construction of intraspecific hybrids. These results suggest an efficacious way to improve the characteristics of interest in wine yeasts. [ABSTRACT FROM AUTHOR]

Antimicrobial packaging is an active system used to prevent the development of surface microflora, obtained by adding active agents into the packaging film. The active packaging systems that can extend the shelf life and food safety of products by antimicrobial protection gained interest. The aim of this paper was to obtain modified films based on polyvinyl alcohol (PVA), by adding carvacrol, nutmeg and oregano essential oils, respectively and characterize them by evaluating the tensile strength, the elongation at break and the antimicrobial activity. Moreover, the wettability of the PVA modified with carvacrol onto three types of cheese was also determined. The results have showed that the tensile strength and the elongation at break decrease as the essential oil concentration rises up to 0.75% (mass percentage). No microbial cultures developed at the contact between the film and the culture medium showing that no microorganisms would develop even at the contact of the film with food. The wettability results demonstrated that PVA modified with carvacrol 0.25 % and 0.50 %, respectively are appropriate for the storage of cheese with different moisture and fat content. [ABSTRACT FROM AUTHOR]

Ochratoxin A is a dangerous mycotoxin present in wines and is considered the principal safety hazard in the winemaking process. Several authors have investigated the ochratoxin A adsorption ability of Saccharomyces cerevisiae yeasts, and specifically selected strains for this desired trait. In the present work, a huge selection of wine yeasts was done starting from Portuguese, Spanish and Italian fermenting musts of different cultivars. Firstly, 150 isolates were collected, and 99 non-redundant S. cerevisiae strains were identified. Then, the strains were screened following a multi-step approach in order to select those having primary oenological traits, mainly (a) good fermentation performance, (b) low production of H2S and (c) low production of acetic acid. The preselected strains were further investigated for their adsorption activity of pigments, phenolic compounds and ochratoxin A. Finally, 10 strains showed the desired features. The goal of this work was to select the strains capable of absorbing ochratoxin A but not pigments and phenolic compounds in order to improve and valorise both the quality and safety of red wines. The selected strains are considered good candidates for wine starters, moreover, they can be exploited to obtain a further enhancement of the specific adsorption/non-adsorption activity by applying a yeast breeding approach. [ABSTRACT FROM AUTHOR]

We assessed the relationship between V, Cr, Mn, Hg, As, Cd, Sn, Sb and Pb concentrations in Mytilus galloprovincialis samples from the coasts of Sicily and the expression of metallothioneins. Toxic mineral elements assessment was carried out by A.A. Spectrometry and ICP-MS. The metallothioneins expression was performed by q-PCR method. Low metals' levels were found in the mussel samples examined, in comparison with what was reported in literature. The highest mean values of toxic mineral elements were found in Gela (Cr 0.178 ± 0.03 mg/Kg, Mn 4.325 ± 0.012 mg/Kg, As 3.706 ± 0.009 mg/Kg, Sn 0.148 ± 0.014 mg/Kg, Sb 0.009 ± 0.004 mg/Kg e Pb 0.364 ± 0.01 mg/Kg). Significant levels of Hg were found in samples from Catania (0.014 ± 0.005 mg/Kg). Only vanadium and lead concentrations showed significant differences between sampling areas (p < 0.05). Molecular analysis verified a basal expression of Mt1 and the absence of over-expression of Mt2, confirming the low mineral's concentrations found in the samples examined. [ABSTRACT FROM AUTHOR]

A total of 1104 fish samples from markets of Sicily were analysed for the detection and species identification of Anisakidae nematodes. The preliminary analysis of the fish samples showed the presence of 2459 larvae. All the fish species revealed different prevalence of infestation, with a maximum of 100% for Lepidopus caudatus and a minimum of 4.5% in Sardina pilchardus. The 80% of the larvae examined by PCR-RFLP analysis belonged to Anisakis pegreffii species. The seasonal infestation trend of Anisakis was evaluated in all the fish sample examined. The results of the seasonal infestation trend showed a marked connection with the ecological aspects of the fish species examined. As far as we know, this work report for the first time important ecological aspects of Lepidopus caudatus specimens of South Mediterranean. This work could be useful to plan a seasonal fishing strategy aimed at reducing the health risks related to Anisakis. [ABSTRACT FROM AUTHOR]

A sensitive LC–ESI-MS/MS method was developed for the determination of 165 pesticides in 50 citrus fruit samples collected in Sicily. Moreover, an evaluation of pesticides levels in the citrus layers (peel, albedo, and pulp) was carried out. The method presented acceptable trueness, precision, and linearity with LOQ of 5 μg/kg. The results obtained showed a high frequency of fungicides class pesticides in all the citrus samples examined (>95%) with the highest concentrations in the peel (4468 µg/Kg). A significant difference of concentrations was found between the layers of the citrus fruits analysed (p < 0.05). In particular, the peel and albedo present higher pesticides significantly higher than the pulp. Our findings confirming the widespread use of these substances in citrus cultivation and suggesting the importance of pesticides analysis in all the citrus fruit layers separately, considering the different interactions between the physicochemical characteristics of the matrices and the pesticides. [ABSTRACT FROM AUTHOR]

Samples (n = 485) of raw (n = 394) or heat-treated (n = 91) milk of three different species (cow, n = 170; sheep, n = 133; donkey, n = 84), collected 2013-2016 in Western Sicily (Southern Italy), were analyzed for aflatoxin M1 (AFM1) by enzyme-linked immunosorbent assay (ELISA). Positive ELISA results were further analyzed by HPLC with fluorescence detection. Both methods had a detection limit for AFM1 in milk of 7 ng kg−1. ELISA yielded 12.9 and 5% positives in cows and sheep milk, respectively, all samples of donkey milk were negative. Levels of AFM1 were in most cases at 0.007-< 0.05 μg kg−1, only two samples (sheep milk) slightly exceeded the European Union maximum level of 0.05 μg kg−1. Only 6% of the samples were positive for AFM1 in a concentration range of 0.008-0.15 μg kg−1. Only milk samples collected directly from farms were positive. Overall, the levels were much lower than previously reported for Southern Italy cow and sheep milk samples purchased in retail stores. The results of this work indicate a continuous improvement of the feeding techniques on dairy farms of Southern Italy, which is essential to ensure consumers' protection. [ABSTRACT FROM AUTHOR]

The reliability of a rapid LC-HRMS method was studied in order to find a sensitive and accurate, simple, cheap, and rapid method for screening and quantitative determination of malachite green (MG), leucomalachite green (LMG), brilliant green (BG), crystal violet (CV), and leucocrystal violet (LCV) in fish muscle. All the analytes were extracted using a mixture of acetonitrile and citrate buffer, while the cleanup phase was carried out by Quick, Easy, Cheap, Effective, Rugged, and Safe (QuEChERS) method. All the data analyzed were acquired using both full MS and dd-MS modes. Good specificity, precision (relative standard deviation <11% for each sample tested), recovery (10-60%), decision limit (CCα between 0.55 and 0.62 μg kg), detection capabilities (CCβ between 0.65 and 0.78 μg kg), and ruggedness were achieved for the reliability of the method. Satisfactory results were obtained during the linearity test in the range of 0.10-2 ng mL ( r > 0.999). Best recoveries were obtained by the QuEChERS cleanup method for all the analytes examined, presenting values between 70 and 104%. The application of 70,000 FWHM mass resolution and narrow mass windows significantly improved the selectivity of the method, leading to simultaneous screening and quantification of dye residues in comparison to other methods proposed in literature. The optimized method proposed in this work enables a simple and fast preparation; it offers exceptional sensitivity and selectivity and maximizes efficiency and reproducibility with a low consumption of reagents. Finally, the present method was successfully employed to detect dye residues in 73 fish samples, as provided for the national residue control plan. [ABSTRACT FROM AUTHOR]

Bacterial antibiotic resistance is a natural phenomenon, seriously affecting the treatment of infections. The biggest danger is that current antibiotics are not able to eradicate the resistant strains. In recent years, alternative antibacterial substances are being sought, which can help in these cases. Fatty acids and monoglycerides are known among the natural substances for their antimicrobial properties and, important detail, bacteria do not develop resistance to them. In this work, we studied the antimicrobial effects of a monoglyceride blend against some multi-resistant Enterococci and Escherichia coli strains. Based on literature data, a blend of fatty acids and their monoglycerides was created and its antimicrobial activity was evaluated against 37 strains of E. coli and 17 Enterococci presenting resistance to at least two antibiotics. A different behavior was observed in the two groups of bacteria, proving that alternative substances can be considerate for the potential treatment of multidrug-resistant strains. [ABSTRACT FROM AUTHOR]

It is well known that the lack of control and sanitation of water in developing countries has cause very significant epidemiological events. In the last decades the situation of water supplies and sanitation has improve all over the world. Despite of it, in the European Union there are a considerable number of confirmed cases of water-borne infections even though the restrictive law. Electronic Noses (ENs) has shown to be a very effective and fast tool for monitoring microbiological spoilage and quality control. The aim of this study was test the ability of a novel EN for the detection of bacterial presence in potable water in cooperation with analytical (pH) and optical (photometer) techniques. The achieved results notably advocate the use of EN in industry laboratories as a very important tool in water quality control. [ABSTRACT FROM AUTHOR]

The coffee aroma is one of the most important quality evaluation criteria employed for coffee commercialization and consumption. The purpose of this study was following the roasting process VOCs creations with the novel Electronic Nose equipped whit 2 of 6 MOX nanowire sensors. The nanowires exhibit exceptional crystalline quality and a very high length-to-width ratio, resulting in enhanced sensing capability as well as long-term material stability for prolonged operation. Four different methods of roasting, made by ROSTAMATIC (Table 1) machine, were applied to gain a clearer picture of the differences in roasted coffee aromas by means of a volatile compound analysis. Different methods applied on four different origins of green coffee (India, Indonesia, Honduras, Santos and Nicaragua). The commercial coffees products are made from a blending from minimum five different kinds of coffee and the consumers have developed an addiction/expectation to a specific flavor and taste. Different methods of roasting process will provide the coffee different aroma that will add flexibility to those one that already posses the matrix due to different origins. This work tests and illustrates the broad spectrum of potential uses of the EN technique in food quality control. [ABSTRACT FROM AUTHOR]

This work aimed at developing a thin and water-resistant food-grade poly(vinyl alcohol) (PVOH)-based matrix able to swell when in contact with high moisture content food products without rupturing to release antimicrobial agents onto the food surface. This film was prepared by blending PVOH and 7.20% (wt/wt of PVOH) of poly(ethylene glycol) (PEG) with citric acid as crosslinking agent. The film-forming solution was then casted onto a flat surface and the obtained film was 60 μm in thickness and showed a good transparency (close to T = 100%) in the visible region (400 to 700 nm). After immersion in water for 72 h at room temperature, the crosslinked matrix loses only 19.2% of its original weight (the percentage includes the amount of unreacted crosslinking agent, antimicrobial in itself). Water content, degree of swelling, and crosslinking density of the film prove that the presence of PEG diminishes the hydrophilic behavior of the material. Also the mechanical properties of the wet and dry film were assessed. Alongside this, 2.5% (wt/wt of dry film) of grapefruit seed extract (GSE), an antimicrobial agent, was added to the film-forming solution just before casting and the ability of the plastic matrix to release the additive was then evaluated in vitro against 2 GSE-susceptible microorganisms, Salmonella enteritidis and Listeria innocua. The results indicate that the developed matrix may be a promising food-grade material for the incorporation of active substances. [ABSTRACT FROM AUTHOR]

Copyright of Canadian Journal of Microbiology is the property of Canadian Science Publishing and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Canadian Journal of Microbiology is the property of Canadian Science Publishing and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this work, we compared the mtDNA of a number of interspecific Saccharomyces hybrids ( Saccharomyces cerevisiae× Saccharomyces uvarum and S. cerevisiae× Saccharomyces bayanus) to the mtDNA of 22 lager brewing strains that are thought to be the result of a natural hybridization between S. cerevisiae and another Saccharomyces yeast, possibly belonging to the species S. bayanus. We detected that in hybrids constructed in vitro, the mtDNA could be inherited from either parental strain. Conversely, in the lager strains tested, the mtDNA was never of the S. cerevisiae type. Moreover, the nucleotide sequence of lager brewing strains COXII gene was identical to S. bayanus strain NBRC 1948 COXII gene. MtDNA restriction analysis carried out with three enzymes confirmed this finding. However, restriction analysis with a fourth enzyme (AvaI) provided restriction patterns for lager strains that differed from those of S. bayanus strain NBRC 1948. Our results raise the hypothesis that the human-driven selection carried out on existing lager yeasts has favored only those bearing optimal fermentation characteristics at low temperatures, which harbor the mtDNA of S. bayanus. [ABSTRACT FROM AUTHOR]

Purpose: To assess the feasibility of percutaneous transhepatic biliary drainage (PTBD) for the treatment of postsurgical biliary leaks in patients with nondilated intrahepatic bile ducts, its efficacy in restoring the integrity of bile ducts, and technical procedures to reduce morbidity. Methods: Seventeen patients out of 936 undergoing PTBD over a 20-year period had a noncholestatic liver and were retrospectively reviewed. All patients underwent surgery for cancer and suffered a postsurgical biliary leak of 345 ml/day on average; 71% were in poor condition and required permanent nutritional support. An endoscopic approach failed or was excluded due to inaccessibility of the bile ducts. Results: Established biliary leaks and site of origin were diagnosed an average of 21 days (range 1-90 days) after surgery. In all cases percutaneous access to the biliary tree was achieved. An external (preleakage) drain was applied in 7 cases, 9 patients had an external-internal fistula bridging catheter, and 1 patient had a percutaneous hepatogastrostomy. Fistulas healed in an average of 31 days (range 3-118 days ) in 15 of 17 patients (88%) following PTBD. No major complications occurred after drainage. Post-PTBD cholangitis was observed in 6 of 17 patients (35%) and was related to biliary sludge formation occurring mostly when drainage lasted >30 days and was of the external-internal type. Median patient survival was 17.7 months and in all cases the repaired biliary leaks remained healed. Conclusions: PTBD is a feasible, effective, and safe procedure for the treatment of postsurgical biliary leaks. It is therefore a reliable alternative to surgical repair, which entails longer hospitalization and higher costs. [ABSTRACT FROM AUTHOR]

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Recent developments in expression profile and proteomic techniques illustrated that the main oenological traits of wine yeasts are complex and influenced by several genes, each of them identified as absolutely essential. Only for monogenic properties the genetic improvement programmes of wine yeasts can be performed by alteration of individual genes. Ideally the most productive way of improving the whole-cell biocatalysts is by evolution of the entire cell genome. In this article we briefly review the main genetic improvement techniques applied in new and optimised wine strains construction, paying particular attention to blind and whole genome strategies, such as the sexual recombination and genome shuffling. [ABSTRACT FROM AUTHOR]

Background: Hypermetabolism, insulin resistance, and diabetes are common in patients with liver cirrhosis. Objective: We assessed whether diabetes and insulin resistance influence postabsorptive energy homeostasis in these patients and whether liver transplantation (LTx) and immunosuppressive drugs affect these relations. Design: Twenty-six patients with liver cirrhosis (16 with and 10 without diabetes) were studied with an insulin clamp and indirect calorimetry. Eleven of these subjects were studied 9 mo after LTx to longitudinally assess its effects. To cross-sectionally explore a longer follow-up period, we studied 65 patients 6, 14, and 32 mo after LTx. Seven patients with chronic uveitis (receiving immunosuppressive therapy) and 20 healthy subjects served as control subjects. Results: Diabetic and nondiabetic patients with cirrhosis had insulin resistance (SI(clamp); P < 0.03) and higher measured resting energy expenditure (REE) as a percentage of predicted REE than did healthy subjects (107.6 ± 1.8% compared with 97.4 ± 2.3%; P < 0.03), and these 2 alterations were associated (R2 = 0.119, P = 0.0002). The longitudinal study showed an improvement in the 2 variables after LTx, but full restoration was not achieved. The cross-sectional analysis confirmed this observation in patients studied 6 mo (n = 28) after LTx. In patients studied 14 (n = 21) and 32 mo (n = 16) after LTx, SI(clamp); and measured REE as a percentage of predicted REE were not significantly different from those in control subjects. Conclusions: In patients with liver cirrhosis, higher-than-normal postabsorptive REE was associated with insulin resistance regardless of diabetes. This abnormality persisted in patients studied 6-9 mo after LTx but improved simultaneously with the improvement in insulin sensitivity thereafter. [ABSTRACT FROM AUTHOR]

The secondary shelf life (SSL) is defined as the time after package opening during which the food product retains a required level of quality. The SSL, indicated in labels as "best if used within x days after opening", could lead to domestic food waste if not correctly evaluated. In this context, the SSL of two brands of industrial shelf-stable pesto products (with an indicated SSL of 5 days) was studied through a domestic use simulation performed in five households under two scenarios simulating real opening and storage conditions. The quality of pesto after opening was assessed through microbiological and sensory analyses, determination of instrumental colour parameters, pH and volatiles profiling. For both pesto sauces tested, a SSL ≥ 20 days was proven. Irrespective of the intensity of use (scenarios 1 and 2), the pesto was microbiologically stable: the maximum count for total aerobic mesophilic bacteria (TMB) observed during 20 days of storage was 9.64 ± 1.7 × 102 CFU/g, starting from a commercially stable product. Colour parameters L* and ΔE did not change significantly during storage (p > 0.05), while the a* and BI values significantly changed (p < 0.05) during the first 5 days, and then stabilized during the rest of the household storage. Nevertheless, the slight colour modifications were not perceived by the sensory panel. Moreover, sensory assessors were not able to discern pesto samples stored for up to 20 days after first opening, from a just-opened reference sample, proving that the sensory appreciation of pesto was not influenced by the time after opening. The results of this study suggest the possibility to significantly extend or even omit the SSL indications for industrial pesto sauces. The objective assessment of SSL could have impressive practical outcomes both for the industry and the end user. The elongation of the SSL on the food label might increase food sustainability, thanks to the potential reduction of food wastes, thus giving added value to the commercial products. In addition, the end user could benefit the increase of the useful period for the food consumption after first opening, with significant domestic food waste reduction, reduced household stock turnover and consequent cost savings. [ABSTRACT FROM AUTHOR]