European Food Research and Technology最新文献

The present research sought to evaluate the detection capacity of the electronic nose for the hazelnut aroma in a filled chocolate wafer, measuring its release and physical–chemical, thermal, and microbiological properties during 60 days where the product was stored at 25 °C and 40 °C. It was found that moisture, Aw, pH, thermal resistivity, and diffusivity remained stable during storage at both temperatures, with no significant difference (p > 0.05). While there was variation in color (L*, a*, b*, and ΔE) and in thermal conductivity. The microbiological analyses of mesophilic bacteria, Escherichia coli, Salmonella spp., and coagulase-positive staphylococci were maintained in accordance with the standards established by current legislation. The results obtained with the sensors array showed good sensitivity and a high limit of detection (> 0.001 mg/mL) for hazelnut aroma. The electronic nose was able to discriminate between the release of volatiles from chocolates stored at 25 and 40 °C, with a greater response observed at high temperature (40 °C) at the beginning of storage. Through the application of the Arrhenius model, we successfully determined the activation energy for key color components (L*, a*, b*) and thermal conductivity. Additionally, our findings revealed a good fit of volatile component release to the zero-order model, characterized by a high correlation coefficient (> 0.9). These findings underscore the importance of considering storage temperature when preserving the quality of products such as chocolates. Furthermore, the study validates the use of the electronic nose as a viable technique for analyzing volatiles in food, providing valuable insights for the food industry.

Graphical abstract

Consumers are increasingly interested in chestnuts for their health benefits and also for their organoleptic qualities. It is therefore very important to enhance the chestnut from a sensorial point of view. The sensorial characteristics of commercial chestnuts from three Italian Marrone cultivars (M1 ‘Marrone di Antrodoco’; M2 ‘Marrone dei Monti Cimini’; M3 ‘Marrone del Mugello’ PGI) were investigated with the aim of identifying their sensory profiles. The sensory evaluation was conducted according to (ISO 8589 in Sensory analysis. General guidance for the design of test rooms, 2007; UNI EN ISO 13299 in Sensory analysis. Methodology. General guidance for establishing a sensory profile, 2016). Each descriptor was scored on a range with intervals ranging from 0 (absence of the descriptor) to 10 (maximum intensity of the descriptor). The M1 cultivar is characterized by greater crunchiness (8.0, on a scale from 0 to 10), sweetness (7.5), aromatic intensity (7.9) and caramel aroma (3.3). The M2 cultivar is distinguished by its buttery (3.2) and floral aroma (3.0) with a wood/musk note (1.9) that is missing from the other two cultivars. The M3 cultivar has an almond aroma (5.2) and is distinguished by walnut (3.0) and citrus (2.8) aromas, which are absent in cultivars M1 and M2. The results of this study are important as they experimentally demonstrate that the identification of characteristic sensory profile makes the qualitative differences between cultivars evident. The results showed that linoleic, oleic and palmitic acids were the main components of the lipid fraction of chestnut nuts. In all samples the unsaturated fraction predominated over the saturated one. It is also important to note that there were significant quantitative differences between cultivars. The valorization of Marrone chestnut cultivars contributes to promoting consumer use of these products with their high nutritional value and therefore contributes to the promotion of public health.

Microbial pigments have extensive applications in the food, cosmetic, and biopharmaceutical industries. In this study, a pigment-rich actinomycete identified as Streptomyces tauricus was isolated from soil, and the solubility and stability of its were investigated. The pigment was separated and purified through thin-layer chromatography (TLC), column chromatography, and high performance liquid chromatography (HPLC) to determine its components. The chemical structure of the pigment was characterized through infrared (IR) spectroscopy, gas chromatography-mass spectrometry (GC–MS), tandem mass spectrometry (MS/MS–MS), and nuclear magnetic resonance (NMR). Additionally, the antioxidant properties and safety profile of the pigment were assessed. The S. tauricus pigment was bright, vivid brownish-red, intracellular, and fat-soluble; it exhibited considerable photothermal stability and maintained its color below pH 7. The presence of Cu²⁺, Fe²⁺, and Fe³⁺ ions markedly influenced the pigment’s characteristics. The pigment comprised primarily purple and orange components. The purple component, which is relatively rare in microbial sources, was subjected to detailed study. The core structure of the purple component was identified as methylbenzanthracene dione, which has high antioxidant activity and no toxicity in brine shrimp assays. Due to its resilience to high temperatures and acidic environments, coupled with its bioactivity and lack of toxicity, this pigment may serve as a promising candidate for various industrial and food applications.