IMEKO Event Proceedings Search

   

Page 10 of 955 Results 91 - 100 of 9546

K. Babic, D. Potocnik, L. Strojnik, S. Pianezze, L. Bontempo, N. Ogrinc
Geographical authentication of Slovenian pork meat by stable isotope ratios of H, C, N, O and S

In Slovenia, pig farming has a long-standing tradition that guarantees the production of high-quality pork and pork-based products, which are highly valued by consumers. Nevertheless, the country's self-sufficiency level in pork production was only 40% in 2021, and a significant portion of the consumed pork is imported, which raises concerns regarding potential mislabeling. The identification of such fraudulent practices has created a demand for sensitive and reliable methods to detect food adulteration (1). This study examined the applicability of stable isotopes - δ(²H), δ(13C), δ(15N), δ(180) and δ(34S) for determining the geographical origin of pork meat and whether pork meat sold on the Slovenian market conforms with their declaration. To accomplish this, it is necessary to compare the samples that need to be checked with authentic samples. For this purpose, we have established a comprehensive database of 111 authentic meat samples. These samples were directly collected from Slovenian farms and comprised 69 samples from Krškopolje breeds and 42 samples from modern Slovenian pig breeds. In addition, we randomly selected 73 samples from the market and compared their geographical origin with the authentic samples stored in the database. Linear discriminant analysis (LDA) and Orthogonal projections to latent structures Discriminant Analysis (OPLSDA) were then used to distinguish between samples from different geographical regions (Alpine, Dinaric, Mediterranean and Pannonian), while Data-driven soft independent modelling of class analogy (DD-SIMCA) was used to verify the accurate labelling of Slovenian pork. Our findings demonstrated that it was possible to discriminate pork from the four different geographical regions in Slovenia. A model based on DD-SIMCA was also developed and applied to the origin control of Slovenian pork meat. The obtained results could prove invaluable for identifying the mislabeling of pork meat products claimed to be produced in Slovenia. This information could greatly assist government agencies in verifying the origin of pork meat and help protect consumers from food fraud. Additionally, these findings will be beneficial for farmers who strive to safeguard the integrity of Slovenian pork meat.

S. Liuu, K. Trinh, E. Darii, C. Cao, A. Damont, J.-C. Tabet, Y. Gimbert, F. Fenaille, Y. Makni, C. Inthavong, G. Lavison Bompard, J.-A. Hennekinne, O. Firmesse
Gas phase structures of alkali-cationized cereulide responsible for regioselective dissociation by collisional activation, effect of the missed ions

Emetic toxin is increasingly reported worldwide for its involvement in Bacillus cereus food poisoning outbreaks. The preformed toxin in food called cereulide is a heat-stable cyclodepsipeptide, [(D)Ala-O(L)Val-(L)Val-O(D)Leu]3 and an ionophore selective to K+ in solution. In electrospray (ESI), the K+ selectivity is reduced since the Li+, Na+ , NH4+ adduct ions are also detected in competition without adding salt to introduced sample solutions.Here, by infusing synthetic cereulide into ESI positive ion source, Li+ /Na+/K+ cationized cereulide coexists in two forms: charge-solvated (CS) form and protonated salt (PS). Various high resolution tandem instruments based on resonant (LTQ/Orbitrap) and non-resonant (Qq/TOF, Qq/Orbitrap) excitations were used. Energy resolved mass spectrometry breakdowns (ERMS, 0 eV to 150 eV) were compared for different involved alkali cation ions to highlight coexisting forms. The [M+Li]+ , [M+Na]+ and [M+K]+ ions within PS form dissociate through covalent bond cleavages resulting in alkali retention in the a, b ion series accompanied by exotic product ions, detected with tandem based on TOF and Orbitrap analyzers. From [M+K]+ , a lot of product ions are lost from the latter analyzer compared to those detected using the former. Indeed, the lost ions are essentially K+ (for Orbitrap, m/z scale is ≥ m/z 50). This behavior differs to that observed for [M+Li]+ and [M+Na]+ , which does not display Li+ and abundant Na+using Qq/TOFMS. The direct K+ loss occurs only from the cationized cereulide within CS form. This is confirmed by the sequential MS3 experiments on the [M+K]+ , [M+Li]+ , and [M+Na]+ product ions that display exclusive 2ndgeneration product ions with K+ /Li+ /Na+ retention. This suggests that the CS form is favored for [M+K]+ and conversely for [M+Li]+ and [M+Na]+ . The existence of the missed alkali cation (vide supra) is highlighted by the loss of the total ionic current compared to that observed during the dissociation of [M+NH4]+. Finally, consideration of the various currents (total ion, product ion, alkali cation) based on the absolute abundances [1] will be discussed as well as the different product ion series.

D. Pizzichini, S. Scheibenzuber, G. P. Leone, M. Dogali, P. Casella, E. Pucci, A. L. Mihai, N. Belc, T. Rustad, C. Zoani, M. Rychlik
Food by-products valorisation for the development of high added-value bakery products

The growing world population leads to an increased need for food, especially valuable proteins. Agriculture and food processing lead to generation of several billions of metric tons of rest raw materials. Side streams are generated at all phases of the value chains, from production to distribution. These raw materials are an easily available source of biomass, however good preservation and processing methods are needed to utilize them for value added products. Utilization of some agroindustrial by-products for value added foods will lead to increased availability of valuable ingredients such as proteins, lipids, vitamins, dietary fibers, polyphenols, antioxidants. They may contribute to consumers' health and well-being when incorporated into food matrices, through increase of essential nutrients and bio-active compounds in the diet. Current developments in food industry and biotechnology provide a big potential for better utilization of by-products as viable carriers of functional ingredients. In this study, membrane separation processes (micro-, ultra-, nano-, and dia-filtration) and supercritical CO2 extraction processes were set-up and optimised from lab scale to pilot facilities to extract bioactive compounds (e.g., oils, waxes, fatty acids, carotenoids, polyphenols, tocopherols) from by-products from different fooр production chains, namely: dairy (whey), oilseeds, and brewery spent grains. Raw materials (by-products) and extracts were characterised for verifying their quality and assuring their safety, by applying different analytical techniques. This way, new ingredients enriched in valuable proteins and health-promoting compounds were generated and tested for use in preparation of bakery products. Techno-functionality of ingredients and final products was evaluated, too.

K. Slimani, Y. Pirotais, C. Soumet, A.-L. Boutillier, N. Belaubre, C. Stride, D. Hurtaud-Pessel
Evaluation of disinfectant biocide residues accumulation on agri-food surfaces (ERSIA project)

In food industry, biocides products (e.g. quaternary ammoniums, amines) are used for cleaning and disinfection (CD) of food contact surfaces to control microbiological contamination. Disinfectant biocides may leave residues on industrial equipment especially when procedures (e.g. contact time, rinsing) are not properly applied or may be also persist in critical areas that are difficult to access. The risk is that they can be a source of chemical contamination through transfer in foodstuffs. Therefore, a good knowledge of critical areas likely to retain biocide residues is essential to optimize the effectiveness of CD procedures, and thereby control the chemical and microbiological safety of the food products. In this context, the main objectives of this project are to identify area or equipment where there is a risk of biocides accumulation in agri-food industries, based on residues surface sampling, and to suggest, if necessary, improvements to cleaning and disinfection procedures. Within three partner industries, surface sampling were taken to quantify Didecyldimethylammonium chloride (DDAC) and N-(3-Aminopropyl)-N-dodecylpropane-1,3-diamine (AMPD) in areas previously identified as being at risk of biocide retention. For this study, 180 surface sampling were carried out over 3 days and spread over 2 separate periods (before cleaning and after disinfection). Considering the physicochemical properties of the compounds, two independent LC-MS/MS analysis were performed for the quantification of DDAC and AMPD on surfaces with limit of quantification of 2 ng/cm². The study revealed a significant number of areas where DDAC and/or AMPD persist after the disinfection step, whereas they are less present before cleaning step. It should be noted that the results obtained are only an estimate of the presence of these substances following CD procedures, and that the project aimed to identify the areas most at risk from residues retention. To go further, it would be interesting to verify the hypothesis of a possible transfer to foodstuffs during production by the simultaneous analysis of surface samples and foodstuffs. The data obtained would also make it possible to carry out a dietary risk assessment for the consumer.

I. Doskocil, B. Lampova, P. Smid, A. Kopec
Effect of heat treatment of sardines and sprats on immunomodulatory activity in vitro

Fish, rich in polyunsaturated fatty acids, is among the foods that may have a positive impact on human health. These include sardines and sprats, which are rich sources of PUFA. It is known that they can also play a role in inflammatory reactions in the body, where their long-term administration reduces the levels of several cytokines, such as interleukins, TNF-a, and others. Sprats were caught in the Baltic Sea, and sardines in the Mediterranean Sea. After removing inedible parts, washing fish were thermally treated using the following processes: cooking, steaming, baking, or deep frying. In the next part, the samples were digested using the in vitro digestion model INFOGEST, simulating digestion in oral, gastric, and intestinal phases. At the end of intestinal digestion, samples were centrifuged, filtered through a 0.22 µl filter, and then frozen at -80 °C until further testing. Samples were tested for inhibiting nitric oxide (NO) production on the RAW264.7 cell line when tested at a concentration of 20-0.009% digestion at 24 h incubation along with 1µg LPS. After 24h incubation, 50 µl of supernatant was taken, mixed with 50 µl Griess reagent, and measured at 540 nm. MTT was added to the cells, and after 2h incubation, the IC95value was determined. Subsequently, TNF-a was determined using the commercial ENZO kit. The IC95 was determined at 0.04% of the grass except for Steamed Sardines and sprats, where even a dose of 20% was not toxic with this treatment. Steamed Sardines and Sprats resulted in a 100% increase in NO production at a 20% grass concentration. Conversely, RAW Sardines led to a 30% decrease in NO production, as did Steamed Sardines and Baking Sprats, when there was a 10% decrease. On the other hand, increased production occurred in Cooking Sardines. TNFBaked, and Raw Sprat Sardines showed almost double the production compared to the LPS-treated control (p < 0.001). Heat treatment has a positive effect on increasing TNF-a production and thus enhancing anti-inflammatory activity. This research was funded by the Grant Agency of the Czech Republic, grant no. GA 21-42021L. And the National Science Centre Poland, grant no. 2020/39/I/NZ9/02959.

B. Lampova, I. Doskocil, P. Smid, A. Kopec
Effect of heat treatment of sardines and sprats after fattening on cellular integrity

Currently, studies focus on the effect of individual fatty acids on the integrity of the intestinal barrier. Sardines and sprats are essential sources of fatty acids and are also present in the human diet. However, it is common for these and other fish rich in fatty acids to be cooked. This treatment could also affect intestinal integrity. Sprats were caught in the Baltic Sea, and sardines in the Mediterranean Sea. After removing inedible parts, fish washed were thermally treated using the following processes: cooking, steaming, baking, or deep frying. Subsequently, the samples were digested using the in vitro digestion model INFOGEST. At the end of intestinal digestion, samples were centrifuged, filtered through a 0.22 µl filter, and then frozen at -80 °C until further testing. Intestinal barrier integrity testing was performed on the C2BBe1 (clone of Caco-2) cell line, cultured in 24-well inserts with complete media for 28 days. On the day of testing, the plates were washed with HBSS, and then TEER was measured. Then a sample of the prepared digest was added to the apical side with a final concentration of 1% along with 25 µm Lucifer Yellow (LY). On the basolateral side, only HBSS was included. Subsequently, 50 µl of the sample was collected from the basolateral side at defined time points and measured. Subsequently, the permeability was determined as the ratio between LY on the apical and basolateral sides. From the results for all heat treatments, permeability increased by an average of 8% after 0.5 h. However, after 1 h, permeability increased by 16% for Cooked Boiled Sardines and 17% for Baked Sardines. After 3 h of incubation, permeability increased by 53% overall for raw Sardines and almost 60% for Cooked Boiled Sardines. On the other hand, the smallest effect on permeability was observed after 3h for Steamed Sprats when the value reached 34%. The results show that the different treatments influence intestinal permeability as measured by LY, and prolonged exposure to digestion negatively affects cellular integrity. This research was funded by the Grant Agency of the Czech Republic, grant no. GA 21-42021L. And the National Science Centre Poland, grant no. 2020/39/I/NZ9/02959.

N. Berrighi, K. Benchaa, S. Bakhti, M. Belkada
Effects of the brewers' spent grain on milk quality of dairy cows reared on the Algerian pastures

Each year, considerable quantities of agro-industrial co-products are rejected as is by the food industry (253 tons of brewery grains). However, these discharges present a considerable potential energy source for animal feed. In this contribution, we evaluated the effect of two Algerian feeding systems consisting of three main natural sources: green grass, concentrate and brewers' grains on the biochemical and nutritional characteristics of cow milk.
According to the type of diet, a significant effect (p<0.05) was found in all physicochemical parameters, except for density. Acidity was significant in the milk of cows fed with spent grain (21.66°D).
The results obtained show variations in the composition of milk depending on the type of diet. The R1 diet induces the highest levels of total nitrogen matter (TNM) with 27.69% of DM and total lipids (TL) with 06.95% of DM, this being related to the higher energy intake provided by the brewers' grains compared to the R2 diet. The introduction of brewery dregs stimulated milk production and induced significant variations in milk composition. Similarly, statistical analysis showed significant differences (p<0.05) and predominant for the group of cows fed the R1 diet compared to the group fed concentrate and pasture (R2), in particular total dry matter (69.33% vs. 53.67%) and fat free dry matter (41.33% vs. 18.67%), respectively. The results reported on the protein analysis indicate significant (p<0.05) and predominant differences for milk from cows fed the R1 diet compared to the R2 (3.20% vs. 2.60%, p<0.05). The results showed more fat in the milk from cows fed with spent grain compared to the milk from cows fed with pasture and concentrate in their rations (3.58% vs. 3.47), respectively.
The use of spent grain is very interesting for the breeding of dairy cattle and allows to obtain a milk recommended by nutritionists and of an attractive sensory quality.

C. Zoani, V. Poscente, E. Pucci, G. Serafini, K. Presser, J. Czach, A. Zolynia, K. Hermsen
DRG4Food - Achieve Trust in a data-driven Food System by Implementing DRGs for the Food Sector

The importance of the food system makes it necessary to implement digital use cases and do so very responsibly, to drive innovation and address key issues such as food security, sustainability, personalized nutrition, food waste reduction, and equitable conditions throughout the food chain. An important concept to implement data rights in the food chain are the Digital Responsibility Goals (DRGs), developed by Identity Valley to promote digital technologies grounded on democratic rights and values. The goals propose concrete measures for seven key focus areas that have the potential to shape the digital economy in a way that is both ethical and human-centred. DRG4Food is an EU project about achieving trust in a data-driven food system by implementing Digital Responsibility Goals for the food sector. To create a data-driven food system, the project aims to set new standards by aligning with the European Digital Rights and Principles and the Digital Responsibility Goals. The project will enable new levels of innovation in food safety, sustainability, personalised nutrition, reduction of food waste and fair conditions throughout the entire food chain. In particular, some activities are focused on the implementation of a strategic roadmap (a new virtual food system) that will guide creation of a new food system apps. The roadmap should impact policy makers and funding providers to steer future development in a trustworthy, user-centred future where apps allowing users to execute their data rights are implemented with trust by design. The (road)map should represent different dimensions, including technological, architectural, and general approaches, in alignment with the European Green Deal priorities, and should help to classify solutions. One of the main aspects and outcomes will be the possibility to enable users to keep control over their personal data and allowing users to apply, at any time, their right to limit or revoke their personal data. The impacts of the "Digital Responsibility Roadmap" could be categorized into scientific (data-driven approaches leading to new technologies), economic/technological (development of enabling technologies that may lead to new business models), and social domains (enable users to execute their data rights).

C. Van Camp, W. H. Van Hassel, M. F. Abdallah, J. Masquelier
Development of a novel method for the simultaneous quantification of cyanotoxins and aflatoxin M1 in milk by LC-MS/MS

Cyanotoxins are secondary metabolites produced by cyanobacteria, a varied group of Gram-negative photosynthetic bacteria, also known as blue-green algae. Under specific conditions (i.e. water temperature, light intensity, and nutrient levels), cyanobacteria can form blooms. This natural phenomenon is characterised by an accumulation of algal biomass and the possible release of cyanotoxins into aquatic ecosystems. Human exposure to cyanotoxins through contaminated food or contaminated drinking water can be associated with symptoms such as fever, convulsion, gastroenteritis, headache and, in rare cases, death. Global warming has led to an increase in the duration and frequency of blooms and the use of contaminated water as drinking water for cattle could lead to the production of contaminated milk. Aflatoxin M1 (AFM1) is a well-known mycotoxin, found as a metabolite of aflatoxin B1 (AFB1), present in the milk of animals after ingestion of feed contaminated with AFB1. Unlike cyanotoxins, for which there is no legislation, AFM1 levels in milk are regulated under Commission Regulation (EC) No 1881/2006. To our knowledge, there is no existing LC-MS/MS method for the quantification of multiple cyanotoxins in milk. In this study, a simple and sensitive analytical method based on ultra-high-pressure liquid chromatography coupled with electrospray ionization tandem mass spectrometry (UHPLC-ESI-MS/MS) was developed, optimised and validated for the simultaneous quantification of AFM1, eight microcystins congeners, and nodularin. After improving the extraction and purification conditions (e.g. solvents, solid phase extraction), the parameters of the validation were assessed. Specificity and selectivity, limits of detection and quantification, linearity, matrix effect, recovery, reproducibility, repeatability and measurement uncertainty were determined in accordance with the main analytical guidelines.

B. Aiuto, S. Cirrincione, C. Lamberti, L. Cavallarin, C. Portesi, A. M. Rossi, F. Romaniello, M. G. Giuffrida
Development of a micro UHPLC-HRMS/MS method for the absolute quantification of adjuvants in wine

Proteinaceous products are frequently employed as adjuvants during winemaking to improve the wine's clarity, color, flavor, and structural stability. For allergic subjects, the presence of this fining agent traces (such as egg albumen and animal gelatine) in the finished product poses a risk. For this reason, several Directives of European Union require the labeling of allergenic ingredients whenever if they are only used for food making, regardless of their level of inclusion. The International Organization of Vine and Wine (OIV) had first established the limit of detection (LOD) and quantification (LOQ) for milk and egg clarifiers for immunoassay at 0.25 mg/L and 0.50 mg/L, respectively (regulation 579/2012). Quantification of allergen traces in food can be achieved using different techniques, including PCR and ELISA, but both methods do not achieve the results that are promised by reference methods. EU legislation with the Council Directive 96/23/EC's implementation indicated MS techniques as best candidates for this purpose. Our research's objective is to provide an accurate reference approach for the absolute quantification of adjuvants in red wine using MS techniques. In order to assess the selected peptides for fining agent detection, a HPLCHRMS DDA (Data Dependent Analysis) on albumen and gelatine standards was carried out, and 5 distinct and specific peptides (3 from albumen and 2 from gelatin) were chosen. The peptides were selected for the absence of both missed tryptic cleavage sites and post-translational modifications. Moreover, they have to be speciesspecific for each fining agents, as determined by BLAST. In the current investigation, a set of five signature peptides were preliminary quantified by LC-HRMS/MS up to 0,25 ppm. The workflow will proceed with a) the synthetization of the labeled and unlabeled signature peptides; b) the creation of a calibration curve using synthesized peptides (internal standard) in the range of 0,1 to 10 ppm; c) the validation of this procedure. The synthetic peptides will be employed as calibrants, and the Amino Acid Analysis (AAA) will assign an uncertainty value for each peptide to achieve metrological traceability to the SI.

Page 10 of 955 Results 91 - 100 of 9546