1
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Vieira P, Pinto CA, James Goodfellow B, Gomes AM, Sousa S, Machado M, Delgadillo I, Saraiva JA. A chemical study of yoghurt produced under isostatic pressure during storage. Food Chem 2023; 425:136434. [PMID: 37269638 DOI: 10.1016/j.foodchem.2023.136434] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2022] [Revised: 05/05/2023] [Accepted: 05/18/2023] [Indexed: 06/05/2023]
Abstract
Yoghurt fermented under sub-lethal high pressure (10, 20, 30 and 40 MPa at 43 °C), and afterward placed under refrigeration (4 °C for 23 days) was studied and compared with yoghurt fermented at atmospheric pressure (0.1 MPa). For a deeper analysis, metabolite fingerprinting by nuclear magnetic resonance (NMR), sugars and organic acids assessment by high performance liquid chromatography (HPLC), total fatty acids (TFA) determination and quantification by gas chromatography with a flame ionization detector (GC-FID) were performed. Metabolomic analyses revealed that only 2,3-butanediol, acetoin, diacetyl and formate vary with the increase of pressure and probable relation with pressure influenced diacetyl reductase, acetoin reductase and acetolactate decarboxylase. Yoghurts fermented at 40 MPa had the lowest content in lactose (39.7 % of total sugar reduction) and the less content in TFA (56.1 %). Further research is of interest to understand more about fermentation processes under sub-lethal high pressure.
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Affiliation(s)
- Patrícia Vieira
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Carlos A Pinto
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | | | - Ana M Gomes
- CBQF (Centre of Biotechnology and Fine Chemistry), Faculty of Biotechnology of the Catholic University of Portugal (ESB), Rua de Diogo Botelho, 1327, 4169-005 Porto, Portugal
| | - Sérgio Sousa
- CBQF (Centre of Biotechnology and Fine Chemistry), Faculty of Biotechnology of the Catholic University of Portugal (ESB), Rua de Diogo Botelho, 1327, 4169-005 Porto, Portugal
| | - Manuela Machado
- CBQF (Centre of Biotechnology and Fine Chemistry), Faculty of Biotechnology of the Catholic University of Portugal (ESB), Rua de Diogo Botelho, 1327, 4169-005 Porto, Portugal
| | - Ivonne Delgadillo
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Jorge A Saraiva
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.
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2
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Duarte RV, Lopes-da-Silva JA, Gomes AM, Delgadillo I, Barba FJ, Saraiva JA. Improving fresh cheese shelf-life through hyperbaric storage at variable room temperature. J Food Sci 2023; 88:391-402. [PMID: 36463414 DOI: 10.1111/1750-3841.16393] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Revised: 10/25/2022] [Accepted: 11/02/2022] [Indexed: 12/07/2022]
Abstract
The changes in microbiological, physiochemical, and textural properties in fresh cheeses made from either cow or goat milk were observed under hyperbaric storage (HS, 50-100 MPa) at room temperature (RT) and compared with refrigerated storage under normal atmospheric pressure for 60 days. An initial microbial growth inhibition was observed for both cheese types, as well as a considerable inactivation of all endogenous microbiota under HS/RT (75-100 MPa/RT). This contributed to a higher stability of pH and color values, especially at the higher pressure at room temperature (100 MPa/RT) throughout 60 days storage. A compression effect occurred during HS/RT, resulting in higher whey loss, reduction in moisture content, and textural changes. Such changes tended to decrease over time, to values closer to the initial ones, with hardness values at the 60th day of storage at 75/RT similar to those observed for refrigeration on the 7th day and 1.4-fold higher than those observed at 100/RT. Overall, HS/RT reduced the microbial populations load during storage (≥5 log units in some cases), with minimal effects on most of the evaluated quality parameters. These results point to a considerable shelf-life extension of HS fresh cheeses, without temperature control, pinpointing HS as a more sustainable preservation strategy than refrigeration, with great potential for industrial application. PRACTICAL APPLICATION: The results presented in this study point to increased microbial stability of fresh cheeses when stored under hyperbaric storage without temperature control, leading possibly to an increased shelf-life, of up to 60 days. This kind of new food preservation strategy may be suitable for longer transportation of foods, where energy may not be handily and widely available, while additionally contributing to increased shelf-life and safety. Also, hyperbaric storage could be applied throughout the food storage, improving shelf-life with a lower carbon footprint than refrigeration.
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Affiliation(s)
- Ricardo V Duarte
- Departamento de Química, LAQV-REQUIMTE, Universidade de Aveiro, Aveiro, Portugal.,Centro de Biotecnologia e Química Fina (CBQF)-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
| | | | - Ana M Gomes
- Centro de Biotecnologia e Química Fina (CBQF)-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
| | - Ivonne Delgadillo
- Departamento de Química, LAQV-REQUIMTE, Universidade de Aveiro, Aveiro, Portugal
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Universitat de València, Burjassot, Spain
| | - Jorge A Saraiva
- Departamento de Química, LAQV-REQUIMTE, Universidade de Aveiro, Aveiro, Portugal
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3
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Lemos ÁT, Casal S, Barba FJ, Phimolsiripol Y, Delgadillo I, Saraiva JA. Preservation of high pressure pasteurised milk by hyperbaric storage at room temperature versus refrigeration on inoculated microorganisms, fatty acids, volatile compounds and lipid oxidation. Food Chem 2022; 387:132887. [PMID: 35472715 DOI: 10.1016/j.foodchem.2022.132887] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 03/31/2022] [Accepted: 04/01/2022] [Indexed: 11/26/2022]
Abstract
High pressure pasteurised (HPP) milk was stored by hyperbaric storage at room temperature (HS/RT) (50-100 MPa at 20 °C) and compared with refrigeration (RF), to assess the effect on two pathogens surrogates and a pathogenic, up to 120 days, and on fatty acids, volatile organic compounds (VOCs) and secondary lipid oxidation over 60 days. HS/RT (75-100 MPa) was able to inactivate at least 6.68/6.31/6.03 log CFU/mL of Escherichia coli/Listeria innocua/Salmonella Senftenberg (to below the detection limit), while RF resulted only in minor changes. Overall, fatty acids profile remained stable under HS/RT, although secondary lipid oxidation showed slightly higher values. In addition, both HS/RT and RF showed stable and similar VOCs profiles and off-flavour indicative compounds were not detected, except for the lowest pressure (50 MPa) after 40 days. HS/RT preserved HPP milk with enhanced microbial safety, shelf-life and quality compared to RF, being in addition quasi-energetically costless and more sustainable than RF.
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Affiliation(s)
- Álvaro T Lemos
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Susana Casal
- LAQV-REQUIMTE, Department of Chemistry, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Universitat de València, Avda. Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain
| | | | - Ivonne Delgadillo
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Jorge A Saraiva
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.
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4
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Duarte R, Casal S, da Silva JA, Gomes A, Delgadillo I, Saraiva JA. Nutritional, Physicochemical, and Endogenous Enzyme Assessment of Raw Milk Preserved under Hyperbaric Storage at Variable Room Temperature. ACS Food Sci Technol 2022; 2:961-974. [PMID: 36570727 PMCID: PMC9778117 DOI: 10.1021/acsfoodscitech.2c00027] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
Raw milk (a highly perishable food) was preserved at variable room temperature (RT) under hyperbaric storage (HS) (50-100 MPa) for 60 days and compared with refrigeration (RF) under atmospheric pressure (AP) on quality, nutritional, and endogenous enzyme activity parameters. Overall, a comparable raw milk preservation outcome was observed between storage under AP/RF and 50/RT after 14 days, with similar variations in the parameters studied indicating milk degradation. Differently, even after 60 days (the maximum period studied) under 75-100/RT, a slower milk degradation was achieved, keeping most of the parameters similar to those of milk prior to storage, including pH, titratable acidity, total solid content, density, color, viscosity, and volatile organic and fatty acid profiles, but with higher free amino acid content, signs of an overall better preservation. These results indicate an improved preservation and enhanced shelf life of raw milk by HS/RT versus RF, showing HS potential for milk and highly perishable food preservation in general.
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Affiliation(s)
- Ricardo
V. Duarte
- LAQV-REQUIMTE,
Departamento de Química, Universidade
de Aveiro, 3810-193 Aveiro, Portugal,Universidade
Católica Portuguesa, CBQF-Centro de Biotecnologia e Química
Fina-Laboratório Associado, Escola
Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Susana Casal
- LAQV/REQUIMTE,
Departamento de Ciências Químicas, Laboratório
de Bromatologia e Hidrologia, Faculdade
de Farmácia – Universidade do Porto, 4050-313 Porto, Portugal
| | - José A.
Lopes da Silva
- LAQV-REQUIMTE,
Departamento de Química, Universidade
de Aveiro, 3810-193 Aveiro, Portugal
| | - Ana Gomes
- Universidade
Católica Portuguesa, CBQF-Centro de Biotecnologia e Química
Fina-Laboratório Associado, Escola
Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Ivonne Delgadillo
- LAQV-REQUIMTE,
Departamento de Química, Universidade
de Aveiro, 3810-193 Aveiro, Portugal
| | - Jorge A. Saraiva
- LAQV-REQUIMTE,
Departamento de Química, Universidade
de Aveiro, 3810-193 Aveiro, Portugal,
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5
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Lemos ÁT, Goodfellow BJ, Delgadillo I, Saraiva JA. NMR metabolic composition profiling of high pressure pasteurized milk preserved by hyperbaric storage at room temperature. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108660] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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6
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Soares Martins T, Magalhães S, Rosa IM, Vogelgsang J, Wiltfang J, Delgadillo I, Catita J, da Cruz E Silva OAB, Nunes A, Henriques AG. Potential of FTIR Spectroscopy Applied to Exosomes for Alzheimer's Disease Discrimination: A Pilot Study. J Alzheimers Dis 2021; 74:391-405. [PMID: 32039849 DOI: 10.3233/jad-191034] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Alzheimer's disease (AD) diagnosis is based on psychological and imaging tests but can also include monitoring cerebrospinal fluid (CSF) biomarkers. However, CSF based-neurochemical approaches are expensive and invasive, limiting their use to well-equipped settings. In contrast, blood-based biomarkers are minimally invasive, cost-effective, and a widely accessible alternative. Blood-derived exosomes have recently emerged as a reliable AD biomarker source, carrying disease-specific cargo. Fourier-transformed infrared (FTIR) spectroscopy meets the criteria for an ideal diagnostic methodology since it is rapid, easy to implement, and has high reproducibility. This metabolome-based technique is useful for diagnosing a broad range of diseases, although to our knowledge, no reports for FTIR spectroscopy applied to exosomes in AD exist. In this ground-breaking pilot study, FTIR spectra of serum and serum-derived exosomes from two independent cohorts were acquired and analyzed using multivariate analysis. The regional UA-cohort includes 9 individuals, clinically diagnosed with AD, mean age of 78.7 years old; and the UMG-cohort comprises 12 individuals, clinically diagnosed with AD (based on molecular and/or imaging data), mean age of 73.2 years old. Unsupervised principal component analysis of FTIR spectra of serum-derived exosomes revealed higher discriminatory value for AD cases when compared to serum as a whole. Consistently, the partial least-squares analysis revealed that serum-derived exosomes present higher correlations than serum. In addition, the second derivative peak area calculation also revealed significant differences among Controls and AD cases. The results obtained suggest that this methodology can discriminate cases from Controls and thus be potential useful to assist in AD clinical diagnosis.
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Affiliation(s)
- Tânia Soares Martins
- Neurosciences and Signalling Group, Institute of Biomedicine (iBiMED), Department of Medical Sciences, University of Aveiro, Aveiro, Portugal
| | - Sandra Magalhães
- Institute of Biomedicine (iBiMED), Department of Medical Sciences, University of Aveiro, Aveiro, Portugal.,CICECO -Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Ilka Martins Rosa
- Neurosciences and Signalling Group, Institute of Biomedicine (iBiMED), Department of Medical Sciences, University of Aveiro, Aveiro, Portugal
| | - Jonathan Vogelgsang
- Department of Psychiatry and Psychotherapy, University Medical Center Goettingen (UMG), Georg-August University, Goettingen, Germany.,Department of Psychiatry, McLean Hospital, Harvard Medical School, Belmont, MA, USA
| | - Jens Wiltfang
- Neurosciences and Signalling Group, Institute of Biomedicine (iBiMED), Department of Medical Sciences, University of Aveiro, Aveiro, Portugal.,Department of Psychiatry and Psychotherapy, University Medical Center Goettingen (UMG), Georg-August University, Goettingen, Germany.,German Center for Neurodegenerative Diseases (DZNE), Goettingen, Germany
| | | | - José Catita
- CEBIMED-Faculty of Health Sciences; University Fernando Pessoa, Porto, Portugal.,Paralab SA, Gondomar, Portugal
| | - Odete A B da Cruz E Silva
- Neurosciences and Signalling Group, Institute of Biomedicine (iBiMED), Department of Medical Sciences, University of Aveiro, Aveiro, Portugal.,The Discovery CTR, University of Aveiro Campus, Aveiro, Portugal
| | - Alexandra Nunes
- Institute of Biomedicine (iBiMED), Department of Medical Sciences, University of Aveiro, Aveiro, Portugal
| | - Ana Gabriela Henriques
- Neurosciences and Signalling Group, Institute of Biomedicine (iBiMED), Department of Medical Sciences, University of Aveiro, Aveiro, Portugal
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7
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Fidalgo LG, Simões MMQ, Casal S, Lopes-da-Silva JA, Delgadillo I, Saraiva JA. Enhanced preservation of vacuum-packaged Atlantic salmon by hyperbaric storage at room temperature versus refrigeration. Sci Rep 2021; 11:1668. [PMID: 33462264 PMCID: PMC7814072 DOI: 10.1038/s41598-021-81047-4] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2019] [Accepted: 12/07/2020] [Indexed: 01/29/2023] Open
Abstract
Hyperbaric storage at room temperature (HS/RT: 75 MPa/25 °C) of vacuum-packaged fresh Atlantic salmon (Salmo salar) loins was studied for 30 days and compared to atmospheric pressure at refrigerated temperatures (AP/5 °C, 30 days) and RT (AP/25 °C, 5 days). Most of the fatty acids were not affected by storage conditions, with only a slight decrease of docosahexaenoic acid (DHA) content (n-3 polyunsaturated fatty acid) for AP samples, reflected in the lower polyene index values obtained and higher oxidation extent. For HS, a lower lipid oxidation extension and a slower increase of myofibrillar fragmentation index values were observed, when compared to AP samples. The volatile profile was similar for the HS and fresh samples, with the HS samples retaining fresh-like alcohols and aldehydes components, which disappeared in AP samples, mainly in AP/25 °C samples. The volatile profile for AP samples (5 and 25 °C) revealed mostly spoilage-like compounds due to microbial activity. Drip loss increased progressively during the 30 days of storage under HS, while a slight decrease of water holding capacity after 5 days was observed, increasing further after 30 days. Regarding textural properties, only resilience was affected by HS, decreasing after 30 days. So, HS/RT could represent an interesting extended preservation methodology of fresh salmon loins, since allows retaining important physicochemical properties for at least 15 days, while refrigeration after 5 days showed already volatile spoilage-like compounds due to microbial activity. Furthermore, this methodology allows additional considerable energy savings when compared to refrigeration.
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Affiliation(s)
- Liliana G. Fidalgo
- grid.7311.40000000123236065LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Mário M. Q. Simões
- grid.7311.40000000123236065LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Susana Casal
- grid.5808.50000 0001 1503 7226LAQV-REQUIMTE, Department of Chemistry, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - José A. Lopes-da-Silva
- grid.7311.40000000123236065LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Ivonne Delgadillo
- grid.7311.40000000123236065LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Jorge A. Saraiva
- grid.7311.40000000123236065LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
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8
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Mota MJ, Lopes RP, Pinto CA, Sousa S, Gomes AM, Delgadillo I, Saraiva JA. The use of different fermentative approaches on Paracoccus denitrificans: Effect of high pressure and air availability on growth and metabolism. Biocatalysis and Agricultural Biotechnology 2020. [DOI: 10.1016/j.bcab.2020.101646] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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9
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Santos MD, Fidalgo LG, Pinto CA, Duarte RV, Lemos ÁT, Delgadillo I, Saraiva JA. Hyperbaric storage at room like temperatures as a possible alternative to refrigeration: evolution and recent advances. Crit Rev Food Sci Nutr 2020; 61:2078-2089. [PMID: 32496815 DOI: 10.1080/10408398.2020.1770687] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
From 2012, the preservation of food products under pressure has been increasingly studied and the knowledge acquired has enlarged since several food products have been studied at different storage conditions. This new food preservation methodology concept called Hyperbaric Storage (HS) has gain relevance due to its potential as a replacement or an improvement to the conventional cold storage processes, such as the traditional refrigeration (RF), or even frosting, from the energetic savings to the reduction of the carbon foot-print. Briefly, HS is capable to inhibit the microbial proliferation or its inactivation which results in the extension of the shelf-life of several food products when compared to RF. Moreover, the overall quality parameters seem not to be affected by HS, being the differences detected on samples over storage similar to lower when compared to the ones stored at RF. This review paper aims to gather data from all studies carried out so far regarding HS performance, mainly at room temperature on fruit juices, meat and fisheries, as well on dairy products and ready-to-eat meals. The HS advantages as a new food preservation methodology are presented and explained, being also discussed the industrial viability and environmental impact of this methodology, as well its limitations.
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Affiliation(s)
- Mauro D Santos
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Liliana G Fidalgo
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Carlos A Pinto
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Ricardo V Duarte
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Álvaro T Lemos
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Ivonne Delgadillo
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Jorge A Saraiva
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
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10
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Santos MD, Delgadillo I, Saraiva JA. Extended preservation of raw beef and pork meat by hyperbaric storage at room temperature. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14540] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Mauro D. Santos
- QOPNA & LAQV‐REQUIMTE Department of Chemistry University of Aveiro Aveiro 3810‐193 Portugal
| | - Ivonne Delgadillo
- QOPNA & LAQV‐REQUIMTE Department of Chemistry University of Aveiro Aveiro 3810‐193 Portugal
| | - Jorge A. Saraiva
- QOPNA & LAQV‐REQUIMTE Department of Chemistry University of Aveiro Aveiro 3810‐193 Portugal
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11
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Santos MD, Castro R, Delgadillo I, Saraiva JA. Improvement of the refrigerated preservation technology by hyperbaric storage for raw fresh meat. J Sci Food Agric 2020; 100:969-977. [PMID: 31605386 DOI: 10.1002/jsfa.10083] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/28/2019] [Revised: 09/30/2019] [Accepted: 10/02/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND This work aimed to compare raw fresh meat (minced bovine and pork in pieces) preserved by hyperbaric storage (HS) at room-like temperature (75 MPa/25 °C) and HS at cold temperatures (60 MPa/10 °C) for up to 60 days, being both compared to refrigeration (RF, 4 °C). RESULTS HS conditions showed microbial load reductions over 60 days of storage, leading to a possible shelf-life extension when compared to samples at RF. Moreover, between both HS conditions similar results were found at the 60th day, reaching in some cases values < 1.00 log CFU g-1 . Overall, pH presented an increase with storage for both HS conditions (e.g. over 30 days, from 5.51 ± 0.02 to 5.70 ± 0.01 and 5.85 ± 0.03, for 60 MPa/10 °C and 75 MPa/25 °C, respectively, on pork meat in pieces, PP) contrary to RF where pH values decreased (from 5.51 ± 0.02 to 5.33 ± 0.03). Regarding moisture content and drip loss, lower and higher values were found, respectively at 75 MPa/25 °C, mainly in bovine minced meat. Overall, colour ΔE* did not present considerable differences for both samples under all storage conditions. Lipid oxidation presented an increase tendency over time, with both HS conditions showing the higher values (1.795 ± 0.217 and 2.169 ± 0.117 for 60 MPa/10 °C and 75 MPa/25 °C, respectively, compared to 0.895 ± 0.084 μg MDA g-1 in PP samples at the 30th day). CONCLUSION Although several advantages were found further studies should be carried out in order to optimize the HS conditions for raw fresh meat and assess the impact of this preservation methodology on other meat quality parameters as for instance sensorial aspects. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Mauro D Santos
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Rodolfo Castro
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Ivonne Delgadillo
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Jorge A Saraiva
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
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12
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Fidalgo LG, Delgadillo I, Saraiva JA. Autolytic changes involving proteolytic enzymes on Atlantic salmon (Salmo salar) preserved by hyperbaric storage. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108755] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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13
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Fidalgo LG, Simões MM, Casal S, Lopes-da-Silva JA, Carta AMS, Delgadillo I, Saraiva JA. Physicochemical parameters, lipids stability, and volatiles profile of vacuum-packaged fresh Atlantic salmon (Salmo salar) loins preserved by hyperbaric storage at 10 °C. Food Res Int 2020; 127:108740. [DOI: 10.1016/j.foodres.2019.108740] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2019] [Revised: 09/29/2019] [Accepted: 10/02/2019] [Indexed: 11/30/2022]
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14
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Magalhães S, Trindade D, Martins T, Martins Rosa I, Delgadillo I, Goodfellow BJ, da Cruz E Silva OAB, Henriques AG, Nunes A. Monitoring plasma protein aggregation during aging using conformation-specific antibodies and FTIR spectroscopy. Clin Chim Acta 2019; 502:25-33. [PMID: 31790700 DOI: 10.1016/j.cca.2019.11.025] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2019] [Revised: 11/15/2019] [Accepted: 11/18/2019] [Indexed: 11/29/2022]
Abstract
The loss of proteostasis during aging has been well described using different models, however little is known with respect to protein aggregation levels in biofluids with aging. Therefore, the aim of this study was to assess the pattern of age-related protein aggregation in human plasma using two distinct approaches: analysis with conformation-specific antibodies and FTIR spectroscopy. The latter has been widely used in biomedical research to study protein conformational changes in health and disease. Samples from a primary care based-cohort from the Aveiro region, Portugal, were used for slot-blot analyses followed by immunodetection with conformation-specific antibodies and for the acquisition of FTIR spectra. Immunoblot analyses revealed an age-dependent evolution of the protein conformational profile in human plasma, towards a decrease in prefibrillar oligomers and an increase in fibrillar structures. This finding was also supported by PLS-R multivariate analysis of FTIR data, where a positive correlation between the age of the donors and secondary structure of plasma proteins could be observed. Samples from younger donors are characterized by antiparallel β-sheet-containing structures while intermolecular β-sheets characterized older samples. Exclusion of age-associated co-morbidities improved the correlation between protein conformational profiles and aging. The results reveal structural changes in human plasma proteins from middle to old age, confirming the age-associated changes in protein aggregation, and support the applicability of FTIR as a reliable approach to study proteostasis during aging.
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Affiliation(s)
- Sandra Magalhães
- iBiMED - Institute of Biomedicine, Department of Medical Sciences, University of Aveiro, Aveiro, Portugal; CICECO - Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, Aveiro, Portugal.
| | - Dário Trindade
- iBiMED - Institute of Biomedicine, Department of Medical Sciences, University of Aveiro, Aveiro, Portugal.
| | - Tânia Martins
- iBiMED - Institute of Biomedicine, Department of Medical Sciences, University of Aveiro, Aveiro, Portugal.
| | - Ilka Martins Rosa
- iBiMED - Institute of Biomedicine, Department of Medical Sciences, University of Aveiro, Aveiro, Portugal.
| | | | - Brian J Goodfellow
- CICECO - Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, Aveiro, Portugal.
| | - Odete A B da Cruz E Silva
- iBiMED - Institute of Biomedicine, Department of Medical Sciences, University of Aveiro, Aveiro, Portugal; The Discovery CTR, University of Aveiro Campus, 3810-193 Aveiro, Portugal.
| | - Ana Gabriela Henriques
- iBiMED - Institute of Biomedicine, Department of Medical Sciences, University of Aveiro, Aveiro, Portugal.
| | - Alexandra Nunes
- iBiMED - Institute of Biomedicine, Department of Medical Sciences, University of Aveiro, Aveiro, Portugal.
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15
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Fidalgo LG, Castro R, Trigo M, Aubourg SP, Delgadillo I, Saraiva JA. Quality of Fresh Atlantic Salmon (Salmo salar) Under Hyperbaric Storage at Low Temperature by Evaluation of Microbial and Physicochemical Quality Indicators. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02346-3] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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16
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Vieira P, Pinto CA, Lopes-da-Silva JA, Remize F, Barba FJ, Marszałek K, Delgadillo I, Saraiva JA. A microbiological, physicochemical, and texture study during storage of yoghurt produced under isostatic pressure. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.066] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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17
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Lopes RP, Mota MJ, Sousa S, Gomes AM, Delgadillo I, Saraiva JA. Combined effect of pressure and temperature for yogurt production. Food Res Int 2019; 122:222-229. [PMID: 31229075 DOI: 10.1016/j.foodres.2019.04.010] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2018] [Revised: 04/04/2019] [Accepted: 04/06/2019] [Indexed: 12/16/2022]
Abstract
Fermentation under non-conventional conditions has gained prominence in the last years, due to the possible process improvements. Fermentation under sub-lethal pressures is one of such cases, and may bring novel characteristics and features to fermentative processes and products. In this work, the effect of both pressure (10-100 MPa) and temperature (25-50 °C) on yogurt production fermentation kinetics was studied, as a case-study. Product formation and substrate consumption were evaluated over fermentation time and the profiles were highly dependent on the fermentation conditions used. For instance, the increase of pressure slowed down yogurt fermentation, but fermentative profiles similar to atmospheric pressure (0.1 MPa) were obtained at 10 MPa at almost all temperatures tested. Regarding temperature, higher fermentative rates were achieved at 43 °C for all pressures tested. Moreover, the inhibitory effect of pressure increased when temperature decreased, with complete inhibition of fermentation occurring at 50 MPa for 25-35 °C, contrasting to 43 °C where inhibition occurred only at 100 MPa. Therefore, an antagonistic effect seems to occur, since yogurt fermentation was slowed down by pressure increasing, on one hand, and by temperature decreasing, on the other hand. Additionally, some kinetic parameters were calculated and fermentation at 43 °C presented the best results for yogurt production, with lower fermentation times and higher lactic acid productivities. Interestingly, fermentation at 10 MPa/43 °C presented the optimal conditions, with improved yield and lactic acid production efficiency, when compared to fermentation at 0.1 MPa (efficiency of 75% at 10 MPa, against 40% at 0.1 MPa). As the authors are aware, this work gives the first insights about the simultaneous effect of pressure and temperature variation on a microbial fermentation process, which can be combined to modulate the metabolic activity of microorganisms during fermentation in order to improve the fermentative yields and productivities of the desired product.
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Affiliation(s)
- Rita P Lopes
- QOPNA, Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Maria J Mota
- QOPNA, Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Sérgio Sousa
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital, 172, 4200-374 Porto, Portugal
| | - Ana M Gomes
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital, 172, 4200-374 Porto, Portugal
| | - Ivonne Delgadillo
- QOPNA, Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Jorge A Saraiva
- QOPNA, Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.
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18
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Dourado C, Pinto C, Barba FJ, Lorenzo JM, Delgadillo I, Saraiva JA. Innovative non-thermal technologies affecting potato tuber and fried potato quality. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.03.015] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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19
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Fernandes PA, Moreira SA, Santos MD, Duarte RV, Santos DI, Inácio RS, Alves SP, Bessa RJ, Delgadillo I, Saraiva JA. Hyperbaric storage at variable room temperature - a new preservation methodology for minced meat compared to refrigeration. J Sci Food Agric 2019; 99:3276-3282. [PMID: 30552771 DOI: 10.1002/jsfa.9540] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/02/2018] [Revised: 12/11/2018] [Accepted: 12/11/2018] [Indexed: 06/09/2023]
Abstract
Hyperbaric storage (HS) at variable room temperature (RT) has been proposed as an alternative to refrigeration at atmospheric pressure (RF/AP) for food preservation. Little information is available regarding the effect of HS in meat products. In this study the RT/HS effect was evaluated at 100 MPa and variable RT (≈20 °C) for minced meat preservation up to 24 h, initially for one batch. A further two different batches were studied independently. Microbiological and physicochemical parameters were analyzed to assess the feasibility of RT/HS, using storage at RF/AP and variable RT/AP (≈20 °C), for comparison. A post-hyperbaric storage (post-HS) was also tested over 4 days at RF/AP. For the first batch the results showed that RT/HS allowed a decrease of the total aerobic mesophile value (P < 0.05) when compared to the initial sample, whereas at RF/AP and RT/AP, values increased to > 6 Log CFU g-1 after 24 h. Similarly, Enterobacteriaceae increased > 1 and > 2 Log CFU g-1 at RF/AP and RT/AP, respectively, while yeasts and molds presented similar and lower overall loads compared to the initial samples for all storage conditions, whereas RT/HS always allowed lower counts to be obtained. Regarding pH, lipid oxidation, and color parameters, RT/HS did not cause significant changes when compared to RF/AP, except after 24 h, where pH increased. The three batches presented similar results, the differences observed being mainly due to the heterogeneity of the samples. RT/HS is a potential quasi-energetic costless alternative to RF for at least short-term preservation of minced meat. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Pedro Ar Fernandes
- QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, Aveiro, Portugal
| | - Sílvia A Moreira
- QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, Aveiro, Portugal
| | - Mauro D Santos
- QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, Aveiro, Portugal
| | - Ricardo V Duarte
- QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, Aveiro, Portugal
| | - Diana I Santos
- QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, Aveiro, Portugal
| | - Rita S Inácio
- QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, Aveiro, Portugal
| | - Susana P Alves
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Pólo Universitário do Alto da Ajuda, Lisbon, Portugal
| | - Rui Jb Bessa
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Pólo Universitário do Alto da Ajuda, Lisbon, Portugal
| | - Ivonne Delgadillo
- QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, Aveiro, Portugal
| | - Jorge A Saraiva
- QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, Aveiro, Portugal
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20
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Pinto CA, Martins AP, Santos MD, Fidalgo LG, Delgadillo I, Saraiva JA. Growth inhibition and inactivation of Alicyclobacillus acidoterrestris endospores in apple juice by hyperbaric storage at ambient temperature. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.01.007] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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21
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Mota MJ, Lopes RP, Simões MMQ, Delgadillo I, Saraiva JA. Effect of High Pressure on Paracoccus denitrificans Growth and Polyhydroxyalkanoates Production from Glycerol. Appl Biochem Biotechnol 2019; 188:810-823. [DOI: 10.1007/s12010-018-02949-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2018] [Accepted: 12/26/2018] [Indexed: 02/04/2023]
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22
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Scepankova H, Martins M, Estevinho L, Delgadillo I, Saraiva JA. Enhancement of Bioactivity of Natural Extracts by Non-Thermal High Hydrostatic Pressure Extraction. Plant Foods Hum Nutr 2018; 73:253-267. [PMID: 30269189 DOI: 10.1007/s11130-018-0687-9] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Natural extracts, like those obtained from medicinal herbs, dietary plants and fruits are being recognized as important sources of bioactive compounds with several functionalities including antioxidant, anticancer, and antimicrobial activities. Plant extracts rich in phenolic antioxidants are currently being successfully used for several pharmaceutical applications and in the development of new foods (i.e., functional foods), in order to enhance the bioactivity of the products and to replace synthetic antioxidants. The extraction method applied in the recovery of the bioactive compounds from natural materials is a key factor to enhance the bioactivity of the extracts. However, most of the extraction techniques have to employ heat, which can easily lead to heat-sensitive compounds losing their biological activity, due to changes caused by temperature. Presently, high hydrostatic pressure (HHP) is being increasingly explored as a cold extraction method of bioactive compounds from natural sources. This non-thermal high hydrostatic pressure extraction (HHPE) technique allows one to reduce the extraction time and increase the extraction of natural beneficial ingredients, in terms of nutritional value and biological activities and thus enhance the bioactivity of the extracts. This review provides an updated and comprehensive overview on the extraction efficiency of HHPE for the production of natural extracts with enhanced bioactivity, based on the extraction yield, total content and individual composition of bioactive compounds, extraction selectivity, and biological activities of the different plant extracts, so far studied by extraction with this technique.
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Affiliation(s)
- Hana Scepankova
- QOPNA, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193, Aveiro, Portugal
| | - Margarida Martins
- CICECO - Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, 3810-193, Aveiro, Portugal
| | - Letícia Estevinho
- Agricultural College of Bragança, Polytechnic Institute of Bragança, 5301-855, Bragança, Portugal
- Centre of Molecular and Environmental Biology, University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal
| | - Ivonne Delgadillo
- QOPNA, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193, Aveiro, Portugal
| | - Jorge A Saraiva
- QOPNA, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193, Aveiro, Portugal.
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23
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Ferreira RM, Mota MJ, Lopes RP, Sousa S, Gomes AM, Delgadillo I, Saraiva JA. Adaptation of Saccharomyces cerevisiae to high pressure (15, 25 and 35 MPa) to enhance the production of bioethanol. Food Res Int 2018; 115:352-359. [PMID: 30599952 DOI: 10.1016/j.foodres.2018.11.027] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2018] [Revised: 10/28/2018] [Accepted: 11/14/2018] [Indexed: 01/21/2023]
Abstract
Saccharomyces cerevisiae is a yeast of great importance in many industries and it has been frequently used to produce food products and beverages. More recently, other uses have also been described for this microorganism, such as the production of bioethanol, as a clean, renewable and sustainable alternative fuel. High pressure processing (HPP) is a technology that has attracted a lot of interest and is increasingly being used in the food industry as a non-thermal method of food processing. However, other applications of high pressure (HP) are being studied with this technology in different areas, for example, for fermentation processes, because microbial cells can resist to pressure sub-lethal levels, due to the development of different adaptation mechanisms. The present work intended to study the adaptation of S. cerevisiae to high pressure, using consecutive cycles of fermentation under pressure (at sub-lethal levels), in an attempt to enhance the production of bioethanol. In this context, three pressure levels (15, 25 and 35 MPa) were tested, with each of them showing different effects on S. cerevisiae fermentation behavior. After each cycle at 15 and 25 MPa, both cell growth and ethanol production showed a tendency to increase, suggesting the adaptation of S. cerevisiae to these pressure levels. In fact, at the end of the 4th cycle, the ethanol production was higher under pressure than at atmospheric pressure (0.1 MPa) (8.75 g.L-1 and 10.69 g.L-1 at 15 and 25 MPa, respectively, compared to 8.02 g.L-1 at atmospheric pressure). However, when the pressure was increased to 35 MPa, cell growth and bioethanol production decreased, with minimal production after the 4 consecutive fermentation cycles. In general, the results of this work suggest that consecutive cycles of fermentation under sub-lethal pressure conditions (15 and 25 MPa) can stimulate adaptation to pressure and improve the bioethanol production capacity by S. cerevisiae; hence, this technology can be used to increase rates, yields and productivities of alcoholic fermentation.
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Affiliation(s)
- Ricardo M Ferreira
- QOPNA, Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Maria J Mota
- QOPNA, Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Rita P Lopes
- QOPNA, Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Sérgio Sousa
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital, 172, 4200-374 Porto, Portugal
| | - Ana M Gomes
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital, 172, 4200-374 Porto, Portugal
| | - Ivonne Delgadillo
- QOPNA, Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Jorge A Saraiva
- QOPNA, Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.
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24
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Moreirinha C, Trindade J, Saraiva JA, Almeida A, Delgadillo I. MIR spectroscopy as alternative method for further confirmation of foodborne pathogens Salmonella spp. and Listeria monocytogenes. J Food Sci Technol 2018; 55:3971-3978. [PMID: 30228395 DOI: 10.1007/s13197-018-3322-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/13/2018] [Accepted: 06/26/2018] [Indexed: 01/26/2023]
Abstract
Listeriosis and Salmonellosis are two of the most common foodborne diseases. Consequently, an early and accurate detection of Listeria monocytogenes and Salmonella spp. in food products is a critical concern of public health policies. Therefore, it is of great interest to develop rapid, simple, and inexpensive alternatives for pathogen detection in food products. In this study, mid-infrared spectroscopy has been successfully used to confirm Listeria species and the presence of Salmonella isolated from food samples. This methodology showed to be very sensitive and could be a rapid alternative to detect these important pathogens, allowing to obtain results in a few minutes after previous growth in selective media, avoiding the confirmation procedures that delay the achievement of the results for up to 2 days.
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Affiliation(s)
- Catarina Moreirinha
- 1Departament of Biology, CESAM, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.,2Departament of Chemistry, QOPNA, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Joana Trindade
- Labinter - Laboratório Alimentar, Lda, Alameda Pêro da Covilhã Lote 4 - R/C Dto, 6200-507 Covilhã, Portugal
| | - Jorge A Saraiva
- 2Departament of Chemistry, QOPNA, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Adelaide Almeida
- 1Departament of Biology, CESAM, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Ivonne Delgadillo
- 2Departament of Chemistry, QOPNA, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
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25
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Mota MJ, Lopes RP, Sousa S, Gomes AM, Delgadillo I, Saraiva JA. Lactobacillus reuteri growth and fermentation under high pressure towards the production of 1,3-propanediol. Food Res Int 2018; 113:424-432. [PMID: 30195537 DOI: 10.1016/j.foodres.2018.07.034] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2018] [Revised: 07/10/2018] [Accepted: 07/26/2018] [Indexed: 01/28/2023]
Abstract
Lactobacillus reuteri is a lactic acid bacterium able to produce several relevant bio-based compounds, including 1,3-propanediol (1,3-PDO), a compound used in food industry for a wide range of purposes. The performance of fermentations under high pressure (HP) is a novel strategy for stimulation of microbial growth and possible improvement of fermentation processes. Therefore, the present work intended to evaluate the effects of HP (10-35 MPa) on L. reuteri growth and glycerol/glucose co-fermentation, particularly on 1,3-PDO production. Two different types of samples were used: with or without acetate added in the culture medium. The production of 1,3-PDO was stimulated at 10 MPa, resulting in enhanced final titers, yields and productivities, compared to 0.1 MPa. The highest 1,3-PDO titer (4.21 g L-1) was obtained in the presence of acetate at 10 MPa, representing yield and productivity improvements of ≈ 11 and 12%, respectively, relatively to the same samples at 0.1 MPa. In the absence of acetate, 1,3-PDO titer and productivity were similar to 0.1 MPa, but the yield increased ≈ 26%. High pressure also affected the formation of by-products (lactate, acetate and ethanol) and, as a consequence, higher molar ratios 1,3-PDO:by-products were achieved at 10 MPa, regardless of the presence/absence of acetate. This indicates a metabolic shift, with modification of product selectivity towards production of 1,3-PDO. Overall, this work suggests that HP can be a useful tool to improve of 1,3-PDO production from glycerol by L. reuteri, even if proper process optimization and scale-up are still needed to allow its industrial application. It also opens the possibility of using this technology to stimulate other glycerol fermentations processes that are relevant for food science and biotechnology.
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Affiliation(s)
- Maria J Mota
- QOPNA, Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Rita P Lopes
- QOPNA, Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Sérgio Sousa
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital, 172, 4200-374 Porto, Portugal
| | - Ana M Gomes
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital, 172, 4200-374 Porto, Portugal
| | - Ivonne Delgadillo
- QOPNA, Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Jorge A Saraiva
- QOPNA, Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.
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26
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Lopes RP, Mota MJ, Gomes AM, Delgadillo I, Saraiva JA. Application of High Pressure with Homogenization, Temperature, Carbon Dioxide, and Cold Plasma for the Inactivation of Bacterial Spores: A Review. Compr Rev Food Sci Food Saf 2018; 17:532-555. [PMID: 33350128 DOI: 10.1111/1541-4337.12311] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2017] [Revised: 08/29/2017] [Accepted: 09/01/2017] [Indexed: 12/18/2022]
Abstract
Formation of highly resistant spores is a concern for the safety of low-acid foods as they are a perfect vehicle for food spoilage and/or human infection. For spore inactivation, the strategy usually applied in the food industry is the intensification of traditional preservation methods to sterilization levels, which is often accompanied by decreases of nutritional and sensory properties. In order to overcome these unwanted side effects in food products, novel and emerging sterilization technologies are being developed, such as pressure-assisted thermal sterilization, high-pressure carbon dioxide, high-pressure homogenization, and cold plasma. In this review, the application of these emergent technologies is discussed, in order to understand the effects on bacterial spores and their inactivation and thus ensure food safety of low-acid foods. In general, the application of these novel technologies for inactivating spores is showing promising results. However, it is important to note that each technique has specific features that can be more suitable for a particular type of product. Thus, the most appropriate sterilization method for each product (and target microorganisms) should be assessed and carefully selected.
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Affiliation(s)
- Rita P Lopes
- QOPNA, Chemistry Dept., Univ. of Aveiro, Campus Univ. de Santiago, 3810-193 Aveiro, Portugal
| | - Maria J Mota
- QOPNA, Chemistry Dept., Univ. of Aveiro, Campus Univ. de Santiago, 3810-193 Aveiro, Portugal
| | - Ana M Gomes
- Escola Superior de Biotecnologia, Univ. Católica Portuguesa, 4200-072 Porto, Portugal
| | - Ivonne Delgadillo
- QOPNA, Chemistry Dept., Univ. of Aveiro, Campus Univ. de Santiago, 3810-193 Aveiro, Portugal
| | - Jorge A Saraiva
- QOPNA, Chemistry Dept., Univ. of Aveiro, Campus Univ. de Santiago, 3810-193 Aveiro, Portugal
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27
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Fidalgo LG, Lemos ÁT, Delgadillo I, Saraiva JA. Microbial and physicochemical evolution during hyperbaric storage at room temperature of fresh Atlantic salmon (Salmo salar). INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.11.003] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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28
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Lopes J, Correia M, Martins I, Henriques AG, Delgadillo I, da Cruz E Silva O, Nunes A. FTIR and Raman Spectroscopy Applied to Dementia Diagnosis Through Analysis of Biological Fluids. J Alzheimers Dis 2017; 52:801-12. [PMID: 27079713 DOI: 10.3233/jad-151163] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
To date, it is still difficult to perform an early and accurate diagnosis of dementia, therefore significant research has focused on finding new dementia biomarkers that can aid in this respect. There is an urgent need for non-invasive, rapid, and relatively inexpensive procedures for early diagnostics. Studies have demonstrated that of spectroscopic techniques, such as Fourier Transform Infrared Spectroscopy (FTIR) and Raman Spectroscopy could be a useful and accurate procedure to diagnose dementia. Given that several biochemical mechanisms related to neurodegeneration and dementia can lead to changes in plasma components and others peripheral body fluids; blood-based samples coupled to spectroscopic analyses can be used as a simple and less invasive approach.
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Affiliation(s)
- Jéssica Lopes
- iBiMED, Departamento de Ciências Médicas, Universidade de Aveiro, Aveiro, Portugal
| | - Marta Correia
- iBiMED, Departamento de Ciências Médicas, Universidade de Aveiro, Aveiro, Portugal
| | - Ilka Martins
- Grupo de Neurociências e Sinalização, iBiMED, Departamento de Ciências Médicas, Universidade de Aveiro, Aveiro, Portugal
| | - Ana Gabriela Henriques
- Grupo de Neurociências e Sinalização, iBiMED, Departamento de Ciências Médicas, Universidade de Aveiro, Aveiro, Portugal
| | - Ivonne Delgadillo
- QOPNA, Departamento de Química, Universidade de Aveiro, Aveiro, Portugal
| | - Odete da Cruz E Silva
- Grupo de Neurociências e Sinalização, iBiMED, Departamento de Ciências Médicas, Universidade de Aveiro, Aveiro, Portugal
| | - Alexandra Nunes
- iBiMED, Departamento de Ciências Médicas, Universidade de Aveiro, Aveiro, Portugal
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Pinto C, Moreira SA, Fidalgo LG, Santos MD, Vidal M, Delgadillo I, Saraiva JA. Impact of different hyperbaric storage conditions on microbial, physicochemical and enzymatic parameters of watermelon juice. Food Res Int 2017; 99:123-132. [PMID: 28784468 DOI: 10.1016/j.foodres.2017.05.010] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2017] [Revised: 05/14/2017] [Accepted: 05/14/2017] [Indexed: 11/27/2022]
Abstract
Hyperbaric storage (HS) of raw watermelon juice, up to 10days at 50, 75, and 100MPa at variable/uncontrolled room temperature (18-23°C, RT) was studied and compared with storage at atmospheric pressure (AP) under refrigeration (4°C, RF) and RT, being evaluated microbiological (endogenous and inoculated), physicochemical parameters, and enzymatic activities. Ten days of storage at 50MPa resulted in a microbial growth evolution similar to RF, while at 75/100MPa were observed microbial load reductions on endogenous and inoculated microorganisms (Escherichia coli and Listeria innocua, whose counts were reduced to below the detection limit of 1.00 log CFU/mL), resulting in a shelf-life extension compared to RF. The physicochemical parameters remained stable at 75MPa when compared to the initial raw juice, except for browning degree that increased 1.72-fold, whilst at 100MPa were observed higher colour variations, attributed to a lycopene content decrease (25%), as well as reductions on peroxidase residual activity (16.8%) after 10days, while both polyphenol oxidase and pectin methylesterase residual activities were similar to RF. These outcomes hint HS as a reliable alternative to RF as a new food preservation methodology, allowing energy savings and shelf-life extension of food products. This is the first paper studying the effect of HS on inoculated microorganisms and on a broad number of physicochemical parameters and on endogenous enzymatic activities, for a preservation length surpassing the shelf-life by RF.
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Affiliation(s)
- Carlos Pinto
- QOPNA, Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Sílvia A Moreira
- QOPNA, Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Liliana G Fidalgo
- QOPNA, Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Mauro D Santos
- QOPNA, Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Mafalda Vidal
- QOPNA, Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Ivonne Delgadillo
- QOPNA, Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Jorge A Saraiva
- QOPNA, Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.
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Mota MJ, Lopes RP, Koubaa M, Roohinejad S, Barba FJ, Delgadillo I, Saraiva JA. Fermentation at non-conventional conditions in food- and bio-sciences by the application of advanced processing technologies. Crit Rev Biotechnol 2017; 38:122-140. [PMID: 28423948 DOI: 10.1080/07388551.2017.1312272] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
The interest in improving the yield and productivity values of relevant microbial fermentations is an increasingly important issue for the scientific community. Therefore, several strategies have been tested for the stimulation of microbial growth and manipulation of their metabolic behavior. One promising approach involves the performance of fermentative processes during non-conventional conditions, which includes high pressure (HP), electric fields (EF) and ultrasound (US). These advanced technologies are usually applied for microbial inactivation in the context of food processing. However, the approach described in this study focuses on the use of these technologies at sub-lethal levels, since the aim is microbial growth and fermentation under these stress conditions. During these sub-lethal conditions, microbial strains develop specific genetic, physiologic and metabolic stress responses, possibly leading to fermentation products and processes with novel characteristics. In some cases, these modifications can represent considerable improvements, such as increased yields, productivities and fermentation rates, lower accumulation of by-products and/or production of different compounds. Although several studies report the successful application of these technologies during the fermentation processes, information on this subject is still scarce and poorly understood. For that reason, the present review paper intends to assemble and discuss the main findings reported in the literature to date, and aims to stimulate interest and encourage further developments in this field.
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Affiliation(s)
- Maria J Mota
- a Chemistry Department, QOPNA , University of Aveiro, Campus Universitário de Santiago , Aveiro , Portugal
| | - Rita P Lopes
- a Chemistry Department, QOPNA , University of Aveiro, Campus Universitário de Santiago , Aveiro , Portugal
| | - Mohamed Koubaa
- b Sorbonne Universités , Université de Technologie de Compiègne, Laboratoire Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM, EA 4297 TIMR), Centre de Recherche de Royallieu , Compiegne France
| | - Shahin Roohinejad
- c Department of Food Technology and Bioprocess Engineering , Max Rubner-Institut, Federal Research Institute of Nutrition and Food , Karlsruhe , Germany.,d Burn and Wound Healing Research Center, Division of Food and Nutrition , Shiraz University of Medical Sciences , Shiraz , Iran
| | - Francisco J Barba
- e Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy , Universitat de València , València , Spain
| | - Ivonne Delgadillo
- a Chemistry Department, QOPNA , University of Aveiro, Campus Universitário de Santiago , Aveiro , Portugal
| | - Jorge A Saraiva
- a Chemistry Department, QOPNA , University of Aveiro, Campus Universitário de Santiago , Aveiro , Portugal
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Lemos ÁT, Ribeiro AC, Fidalgo LG, Delgadillo I, Saraiva JA. Extension of raw watermelon juice shelf-life up to 58days by hyperbaric storage. Food Chem 2017; 231:61-69. [PMID: 28450024 DOI: 10.1016/j.foodchem.2017.03.110] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2017] [Revised: 03/21/2017] [Accepted: 03/21/2017] [Indexed: 10/19/2022]
Abstract
Hyperbaric storage (HS) of raw watermelon juice, at 50, 62.5 and 75MPa, at temperatures of 10, 15 and ≈25°C (room temperature, RT), was studied to evaluate shelf-life comparatively to refrigeration (RF, 4°C). Generally, RF caused an increase of microbial loads to values ≥6.0logCFU/mL after 7days of storage. Contrarily, HS at 62.5/75MPa (15°C) showed a reduction of initial loads, by at least 2.5logCFU/mL, up to 58days, while pH and colour values did not changed under these HS conditions. Additionally, the combination of a lower temperature with HS has beneficial effects to control microbial development, particularly for the lower pressure studied (50MPa/10°C). In conclusion, HS increased watermelon juice shelf-life for at least 58days, indicating a great potential for future RF replacement.
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Affiliation(s)
- Álvaro T Lemos
- QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Ana C Ribeiro
- QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Liliana G Fidalgo
- QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Ivonne Delgadillo
- QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Jorge A Saraiva
- QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.
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Neto R, Mota MJ, Lopes RP, Delgadillo I, Saraiva JA. Growth and metabolism of Oenococcus oeni for malolactic fermentation under pressure. Lett Appl Microbiol 2016; 63:426-433. [PMID: 27581841 DOI: 10.1111/lam.12664] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2015] [Revised: 06/02/2016] [Accepted: 06/28/2016] [Indexed: 12/15/2022]
Abstract
Malolactic fermentation is a biological deacidification process of wine, characterized by the transformation of l-malic acid to l-lactic acid and CO2 . Oenococcus oeni is able to perform malolactic fermentation and to survive under wine harsh conditions, representing great interest for wine industry. The aim of this work was to evaluate the effect of high pressure on the metabolism of O. oeni growing in culture media, regarding malolactic fermentation, sugars metabolism and bacterial growth. A pressure stress of 50 MPa during 8 h did not result in significant modifications in bacterial metabolism. In contrast, a stress of 100 MPa during 8 h resulted in lower amounts of l-lactic acid, while higher amounts of d-lactic acid were also registered, indicating changes in bacterial metabolism. A pressure stress of 0·5 MPa during 300 h resulted in complete inactivation of O. oeni, but malolactic fermentation was still observed at some extent, showing that malolactic enzyme was not completely inactivated at these conditions. It was concluded that high pressure causes modification of O. oeni metabolism, and possibly in enzyme activities. SIGNIFICANCE AND IMPACT OF THE STUDY This study demonstrates that high pressure affects the viability and metabolism of Oenococcus oeni on a culture medium, depending on the pressure intensity and holding time applied. These effects were particularly noteworthy on malolactic fermentation. After high pressure (HP)-stress of 100 MPa for 8 h, modifications in the activity of malolactic enzyme were detected, possibly due to a change in specificity. After a HP-stress of 300 MPa for 0·5 h, malolactic enzyme showed some residual activity, although O. oeni was completely inactivated. This study provides relevant information about the impact of high pressure on malolactic fermentation, opening interesting possibilities to the improvement of biocatalytic processes.
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Affiliation(s)
- R Neto
- QOPNA, Chemistry Department, University of Aveiro, Aveiro, Portugal
| | - M J Mota
- QOPNA, Chemistry Department, University of Aveiro, Aveiro, Portugal
| | - R P Lopes
- QOPNA, Chemistry Department, University of Aveiro, Aveiro, Portugal
| | - I Delgadillo
- QOPNA, Chemistry Department, University of Aveiro, Aveiro, Portugal
| | - J A Saraiva
- QOPNA, Chemistry Department, University of Aveiro, Aveiro, Portugal
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Abstract
Poly(vinyl alcohol) (PVA), a hydrophilic polymer bearing hydroxyl functional groups, readily forms gels on the addition of a bifunctional agent such as glutaraldehyde. This gelation is caused by the formation of acetal bonds between the aldehyde groups and the hydroxyl groups, in the presence of HCL. The crosslink density is easily controlled by changing the concentration of glutaraldehyde, offering a way to control the total water content and, consequently, the permeability. Strong transparent films were obtained by drying these gels. These were suitable for supporting biologically active molecules, providing a viable, better alternative to the usual PVA gels which are physically crosslinked. To establish the relationship between their thermal properties and the occurrence of the physical or chemical gelling, their water vapor sorption and thermal behavior were investigated and compared. PVA/glutaraldehyde membranes were prepared with immobilized hemoglobin for bilirubin analysis. Assisted by the respective equilibrium swelling ratio and thermal stability data, it was found that, for these particular PVA/hemoglobin membranes, the occurrence of either chemical or physical crosslinking is mainly determined by the Hb/HCl ratio.
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Affiliation(s)
- M. M.B. Vidal
- Depart. Eng. Química, Universidade de Coimbra, 3000 Coimbra, Portugal
| | - M. H. Gil
- Depart. Eng. Química, Universidade de Coimbra, 3000 Coimbra, Portugal
| | - I. Delgadillo
- Depart. Química, Universidade de Aveiro, 3800 Aveiro, Portugal
| | - J. Alonso Chamarro
- Grupo de Sensores y Biosensores, Depart. Química, UAB, 08193 Bellaterra, Spain
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Pereira C, Moreirinha C, Lewicka M, Almeida P, Clemente C, Cunha Â, Delgadillo I, Romalde JL, Nunes ML, Almeida A. Bacteriophages with potential to inactivate Salmonella Typhimurium: Use of single phage suspensions and phage cocktails. Virus Res 2016; 220:179-92. [PMID: 27126773 DOI: 10.1016/j.virusres.2016.04.020] [Citation(s) in RCA: 72] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2016] [Revised: 04/20/2016] [Accepted: 04/22/2016] [Indexed: 01/21/2023]
Abstract
The aim of this study was to compare the dynamics of three previously isolated bacteriophages (or phages) individually (phSE-1, phSE-2 and phSE-5) or combined in cocktails of two or three phages (phSE-1/phSE-2, phSE-1/phSE-5, phSE-2/phSE-5 and phSE-1/phSE-2/phSE-5) to control Salmonella enterica serovar Typhimurium (Salmonella Typhimurium) in order to evaluate their potential application during depuration. Phages were assigned to the family Siphoviridae and revealed identical restriction digest profiles, although they showed a different phage adsorption, host range, burst size, explosion time and survival in seawater. The three phages were effective against S. Typhimurium (reduction of ∼2.0 log CFU/mL after 4h treatment). The use of cocktails was not significantly more effective than the use of single phages. A big fraction of the remained bacteria are phage-resistant mutants (frequency of phage-resistant mutants 9.19×10(-5)-5.11×10(-4)) but phage- resistant bacterial mutants was lower for the cocktail phages than for the single phage suspensions and the phage phSE-1 presented the highest rate of resistance and phage phSE-5 the lowest one. The spectral changes of S. Typhimurium resistant and phage-sensitive cells were compared and revealed relevant differences for peaks associated to amide I (1620cm(-1)) and amide II (1515cm(-1)) from proteins and from carbohydrates and phosphates region (1080-1000cm(-1)). Despite the similar efficiency of individual phages, the development of lower resistance indicates that phage cocktails might be the most promising choice to be used during the bivalve depuration to control the transmission of salmonellosis.
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Affiliation(s)
- Carla Pereira
- Department of Biology and CESAM, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Catarina Moreirinha
- Department of Biology and CESAM, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Magdalena Lewicka
- STAB VIDA-Investigação e Serviços em Ciências Biológicas, Madan Parque, 2825-182 Caparica, Portugal
| | - Paulo Almeida
- STAB VIDA-Investigação e Serviços em Ciências Biológicas, Madan Parque, 2825-182 Caparica, Portugal
| | - Carla Clemente
- STAB VIDA-Investigação e Serviços em Ciências Biológicas, Madan Parque, 2825-182 Caparica, Portugal
| | - Ângela Cunha
- Department of Biology and CESAM, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Ivonne Delgadillo
- Department of Chemistry & QOPNA, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Jésus L Romalde
- Departamento de Microbiología e Parasitología, CIBUS-Facultad de Biologia, Universidade de Santiago de Compostela, Campus Vida s/n, 15782 Santiago de Compostela, Spain
| | - Maria L Nunes
- CIIMAR/CIMAR-Centro de Investigação Marinha e Ambiental, Rua dos Bragas, 289, 4050-123 Porto, Portugal
| | - Adelaide Almeida
- Department of Biology and CESAM, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.
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Ferreira M, Pereira S, Almeida A, Queirós R, Delgadillo I, Saraiva J, Cunha A. Effect of temperature and compression/decompression rates on high pressure inactivation of Listeria. Acta Alimentaria 2016. [DOI: 10.1556/066.2015.4444] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Ferreira M, Almeida A, Delgadillo I, Saraiva J, Cunha Â. Susceptibility ofListeria monocytogenesto high pressure processing: A review. Food Reviews International 2015. [DOI: 10.1080/87559129.2015.1094816] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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Fernandes PA, Moreira SA, Duarte R, Santos DI, Queirós RP, Fidalgo LG, Santos MD, Delgadillo I, Saraiva JA. Preservation of sliced cooked ham at 25, 30 and 37°C under moderated pressure (hyperbaric storage) and comparison with refrigerated storage. Food and Bioproducts Processing 2015. [DOI: 10.1016/j.fbp.2015.05.004] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Santos MD, Queirós RP, Fidalgo LG, Inácio RS, Lopes RP, Mota MJ, Sousa SG, Delgadillo I, Saraiva JA. Preservation of a highly perishable food, watermelon juice, at and above room temperature under mild pressure (hyperbaric storage) as an alternative to refrigeration. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.06.055] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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39
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Fundo JF, Galvis-Sanchez AC, Delgadillo I, Silva CLM, Quintas MAC. The Effect of Polymer/ Plasticiser Ratio in Film Forming Solutions on the Properties of Chitosan Films. FOOD BIOPHYS 2015. [DOI: 10.1007/s11483-015-9394-3] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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40
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Moreira SA, Fernandes PAR, Duarte R, Santos DI, Fidalgo LG, Santos MD, Queirós RP, Delgadillo I, Saraiva JA. A first study comparing preservation of a ready-to-eat soup under pressure (hyperbaric storage) at 25°C and 30°C with refrigeration. Food Sci Nutr 2015; 3:467-74. [PMID: 26788288 PMCID: PMC4708648 DOI: 10.1002/fsn3.212] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2014] [Revised: 01/19/2015] [Accepted: 01/21/2015] [Indexed: 11/11/2022] Open
Abstract
Hyperbaric storage (HS), storage under pressure at 25°C and 30°C, of a ready‐to‐eat (RTE) soup was studied and compared with refrigeration. Soup was stored at different time (4 and 8 h), temperature (4°C, 25°C, and 30°C), and pressure (0.1, 100, and 150 MPa) conditions, to compare microbial loads and physicochemical parameters. HS resulted in similar (microbial growth inhibition) to better (microbial inactivation) results compared to refrigeration, leading to equal and lower microbial loads, respectively, at the end of storage. Lower/higher pressure (100 vs. 150 MPa) and shorter/longer storage times (4 vs. 8 h) resulted in more pronounced microbial growth inhibition/microbial inactivation. Aerobic mesophiles showed less susceptibility to HS, compared to Enterobacteriaceae and yeast and molds. HS maintained generally the physicochemical parameters at values similar to refrigeration. Thus, HS with no need for temperature control throughout storage and so basically energetically costless, is a potential alternative to refrigeration.
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Affiliation(s)
- Sílvia A Moreira
- QOPNA Departamento de Química Universidade de Aveiro Campus Universitário de Santiago 3810-193 Aveiro Portugal
| | - Pedro A R Fernandes
- QOPNA Departamento de Química Universidade de Aveiro Campus Universitário de Santiago 3810-193 Aveiro Portugal
| | - Ricardo Duarte
- QOPNA Departamento de Química Universidade de Aveiro Campus Universitário de Santiago 3810-193 Aveiro Portugal
| | - Diana I Santos
- QOPNA Departamento de Química Universidade de Aveiro Campus Universitário de Santiago 3810-193 Aveiro Portugal
| | - Liliana G Fidalgo
- QOPNA Departamento de Química Universidade de Aveiro Campus Universitário de Santiago 3810-193 Aveiro Portugal
| | - Mauro D Santos
- QOPNA Departamento de Química Universidade de Aveiro Campus Universitário de Santiago 3810-193 Aveiro Portugal
| | - Rui P Queirós
- QOPNA Departamento de Química Universidade de Aveiro Campus Universitário de Santiago 3810-193 Aveiro Portugal
| | - Ivonne Delgadillo
- QOPNA Departamento de Química Universidade de Aveiro Campus Universitário de Santiago 3810-193 Aveiro Portugal
| | - Jorge A Saraiva
- QOPNA Departamento de Química Universidade de Aveiro Campus Universitário de Santiago 3810-193 Aveiro Portugal
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41
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Moreirinha C, Nunes A, Barros A, Almeida A, Delgadillo I. Evaluation of the Potential of Mid-Infrared Spectroscopy to Assess the Microbiological Quality of Ham. J Food Saf 2015. [DOI: 10.1111/jfs.12176] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Catarina Moreirinha
- Department of Biology; CESAM; University of Aveiro; Aveiro 3810-193 Portugal
- Department of Chemistry; QOPNA; University of Aveiro; Aveiro 3810-193 Portugal
| | - Alexandra Nunes
- Department of Health Sciences; CBC; University of Aveiro; Aveiro 3810-193 Portugal
| | - António Barros
- Department of Chemistry; QOPNA; University of Aveiro; Aveiro 3810-193 Portugal
| | - Adelaide Almeida
- Department of Biology; CESAM; University of Aveiro; Aveiro 3810-193 Portugal
| | - Ivonne Delgadillo
- Department of Chemistry; QOPNA; University of Aveiro; Aveiro 3810-193 Portugal
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42
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Duarte RV, Moreira SA, Fernandes PA, Fidalgo LG, Santos MD, Queirós RP, Santos DI, Delgadillo I, Saraiva JA. Preservation under pressure (hyperbaric storage) at 25°C, 30°C and 37°C of a highly perishable dairy food and comparison with refrigeration. CyTA - Journal of Food 2014. [DOI: 10.1080/19476337.2014.971876] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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43
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Sousa SG, Delgadillo I, Saraiva JA. Human Milk Composition and Preservation: Evaluation of High-pressure Processing as a Nonthermal Pasteurization Technology. Crit Rev Food Sci Nutr 2014; 56:1043-60. [DOI: 10.1080/10408398.2012.753402] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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44
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Costa L, Esteves AC, Correia A, Moreirinha C, Delgadillo I, Cunha Â, Neves MGPS, Faustino MAF, Almeida A. SDS-PAGE and IR spectroscopy to evaluate modifications in the viral protein profile induced by a cationic porphyrinic photosensitizer. J Virol Methods 2014; 209:103-9. [PMID: 25241141 DOI: 10.1016/j.jviromet.2014.09.013] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2014] [Revised: 09/02/2014] [Accepted: 09/09/2014] [Indexed: 11/28/2022]
Abstract
Reactive oxygen species can be responsible for microbial photodynamic inactivation due to its toxic effects, which include severe damage to proteins, lipids and nucleic acids. In this study, the photo-oxidative modifications of the proteins of a non-enveloped T4-like bacteriophage, induced by the cationic porphyrin 5,10,15-tris(1-methylpyridinium-4-yl)-20-(pentafluorophenyl)porphyrin tri-iodide were evaluated. Two methods were used: sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) and infrared spectroscopy. SDS-PAGE analysis showed that the phage protein profile was considerably altered after photodynamic treatment. Seven protein bands putatively corresponding to capsid and tail tube proteins were attenuated and two other were enhanced. Infrared spectroscopy confirmed the time-dependent alteration on the phage protein profile detected by SDS-PAGE, indicative of a response to oxidative damage. Infrared analysis showed to be a promising and rapid screening approach for the analysis of the modifications induced on viral proteins by photosensitization. In fact, one single infrared spectrum can highlight the changes induced to all viral molecular structures, overcoming the delays and complex protocols of the conventional methods, in a much simple and cost effective way.
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Affiliation(s)
- Liliana Costa
- Department of Biology and CESAM, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Ana Cristina Esteves
- Department of Biology and CESAM, University of Aveiro, 3810-193 Aveiro, Portugal
| | - António Correia
- Department of Biology and CESAM, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Catarina Moreirinha
- Department of Biology and CESAM, University of Aveiro, 3810-193 Aveiro, Portugal; Department of Chemistry and QOPNA, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Ivonne Delgadillo
- Department of Chemistry and QOPNA, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Ângela Cunha
- Department of Biology and CESAM, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Maria G P S Neves
- Department of Chemistry and QOPNA, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Maria A F Faustino
- Department of Chemistry and QOPNA, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Adelaide Almeida
- Department of Biology and CESAM, University of Aveiro, 3810-193 Aveiro, Portugal.
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Simões da Costa AM, Delgadillo I, Rudnitskaya A. Detection of copper, lead, cadmium and iron in wine using electronic tongue sensor system. Talanta 2014; 129:63-71. [PMID: 25127565 DOI: 10.1016/j.talanta.2014.04.030] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2014] [Revised: 04/08/2014] [Accepted: 04/15/2014] [Indexed: 11/17/2022]
Abstract
An array of 10 potentiometric chemical sensors has been applied to the detection of total Fe, Cu, Pb and Cd content in digested wine. As digestion of organic matter of wine is necessary prior to the trace metal detection using potentiometric sensors, sample preparation procedures have been optimized. Different variants of wet and microwave digestion and dry ashing, 14 conditions in total, have been tested. Decomposition of organic matter was assessed using Fourier transform mid-infrared spectroscopy and total phenolic content. Dry ashing was found to be the most effective method of wine digestion. Measurements with sensors in individual solutions of Fe(III), Cu(II), Pb(II) and Cd(II) prepared on different backgrounds have shown that their detection limits were below typical concentration levels of these metals in wines and, in the case of Cu, Pb and Cd below maximum allowed concentrations. Detection of Fe in digested wine samples was possible using discrete iron-sensitive sensors with chalcogenide glass membranes with RMSEP of 0.05 mmol L(-1) in the concentration range from 0.0786 to 0.472 mmol L(-1). Low concentration levels of Cu, Pb and Cd in wine and cross-sensitivity of respective sensors resulted in the non-linearity of their responses, requiring back-propagation neural network for the calibration. Calibration models have been calculated using measurements in the model mixed solutions containing all three metals and a set of digested wine sample. RMSEP values for Cu, Pb and Cd were 3.9, 39 and 1.2 μmol L(-1) in model solutions and 2, 150 and 1 μmol L(-1) in digested wine samples.
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Affiliation(s)
- A M Simões da Costa
- CESAM and Chemistry Department, Aveiro University, Campus Universitario de Santiago, Aveiro 3810-193, Portugal
| | - I Delgadillo
- QOPNA and Chemistry Department, Aveiro University, Campus Universitario de Santiago, Aveiro 3810-193, Portugal
| | - A Rudnitskaya
- CESAM and Chemistry Department, Aveiro University, Campus Universitario de Santiago, Aveiro 3810-193, Portugal.
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Beirão-da-Costa S, Duarte C, Bourbon AI, Pinheiro AC, Januário MIN, Vicente AA, Beirão-da-Costa ML, Delgadillo I. Inulin potential for encapsulation and controlled delivery of Oregano essential oil. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2013.03.009] [Citation(s) in RCA: 98] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Raguzzoni JC, Lopes da Silva JA, Maraschin M, Delgadillo I. Characterization of the physicochemical and thermal properties of unexplored starches with potential industrial uses from six Brazilian maize landraces. STARCH-STARKE 2013. [DOI: 10.1002/star.201200236] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Josiane Callegaro Raguzzoni
- Department of Chemistry; Organic Chemistry, Natural and Agro-Food Products Research Unit, University of Aveiro; Aveiro Portugal
| | - José A. Lopes da Silva
- Department of Chemistry; Organic Chemistry, Natural and Agro-Food Products Research Unit, University of Aveiro; Aveiro Portugal
| | - Marcelo Maraschin
- Plant Morphogenesis and Biochemistry Laboratory; Agrarian Science Center; Federal University of Santa Catarina; Florianópolis Brazil
| | - Ivonne Delgadillo
- Department of Chemistry; Organic Chemistry, Natural and Agro-Food Products Research Unit, University of Aveiro; Aveiro Portugal
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Machado MF, Queirós RP, Santos MD, Fidalgo LG, Delgadillo I, Saraiva JA. Effect of ionic liquids alkyl chain length on horseradish peroxidase thermal inactivation kinetics and activity recovery after inactivation. World J Microbiol Biotechnol 2013; 30:487-94. [DOI: 10.1007/s11274-013-1466-2] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2013] [Accepted: 08/16/2013] [Indexed: 10/26/2022]
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Santos MD, Ferreira J, Fidalgo LG, Queirós RP, Delgadillo I, Saraiva JA. Changes in maize starch water sorption isotherms caused by high pressure. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12273] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Mauro D. Santos
- QOPNA; Department of Chemistry; University of Aveiro; Campus Universitário de Santiago Aveiro 3810-193 Portugal
| | - José Ferreira
- QOPNA; Department of Chemistry; University of Aveiro; Campus Universitário de Santiago Aveiro 3810-193 Portugal
| | - Liliana G. Fidalgo
- QOPNA; Department of Chemistry; University of Aveiro; Campus Universitário de Santiago Aveiro 3810-193 Portugal
| | - Rui P. Queirós
- QOPNA; Department of Chemistry; University of Aveiro; Campus Universitário de Santiago Aveiro 3810-193 Portugal
| | - Ivonne Delgadillo
- QOPNA; Department of Chemistry; University of Aveiro; Campus Universitário de Santiago Aveiro 3810-193 Portugal
| | - Jorge A. Saraiva
- QOPNA; Department of Chemistry; University of Aveiro; Campus Universitário de Santiago Aveiro 3810-193 Portugal
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Mota MJ, Lopes RP, Delgadillo I, Saraiva JA. Microorganisms under high pressure--adaptation, growth and biotechnological potential. Biotechnol Adv 2013; 31:1426-34. [PMID: 23831003 DOI: 10.1016/j.biotechadv.2013.06.007] [Citation(s) in RCA: 76] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2013] [Revised: 06/21/2013] [Accepted: 06/24/2013] [Indexed: 11/16/2022]
Abstract
Hydrostatic pressure is a well-known physical parameter which is now considered an important variable of life, since organisms have the ability to adapt to pressure changes, by the development of resistance against this variable. In the past decades a huge interest in high hydrostatic pressure (HHP) technology is increasingly emerging among food and biosciences researchers. Microbial specific stress responses to HHP are currently being investigated, through the evaluation of pressure effects on biomolecules, cell structure, metabolic behavior, growth and viability. The knowledge development in this field allows a better comprehension of pressure resistance mechanisms acquired at sub-lethal pressures. In addition, new applications of HHP could arise from these studies, particularly in what concerns to biotechnology. For instance, the modulation of microbial metabolic pathways, as a response to different pressure conditions, may lead to the production of novel compounds with potential biotechnological and industrial applications. Considering pressure as an extreme life condition, this review intends to present the main findings so far reported in the scientific literature, focusing on microorganisms with the ability to withstand and to grow in high pressure conditions, whether they have innated or acquired resistance, and show the potential of the application of HHP technology for microbial biotechnology.
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Affiliation(s)
- Maria J Mota
- QOPNA, Department of Chemistry, University of Aveiro, Campus de Santiago, 3810-193 Aveiro, Portugal
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