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Pellegrino L, Rosi V, Sindaco M, D’Incecco P. Proteomics Parameters for Assessing Authenticity of Grated Grana Padano PDO Cheese: Results from a Three-Year Survey. Foods 2024; 13:355. [PMID: 38338491 PMCID: PMC10855795 DOI: 10.3390/foods13030355] [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: 12/15/2023] [Revised: 01/11/2024] [Accepted: 01/18/2024] [Indexed: 02/12/2024] Open
Abstract
Assessing the authenticity of PDO cheeses is an important task because it allows consumer expectations to be fulfilled and guarantees fair competition for manufacturers. A 3-year survey was carried out, analyzing 271 samples of grated Grana Padano (GP) PDO cheese collected on the European market. Previously developed analytical methods based on proteomics approaches were adopted to evaluate the compliance of market samples with selected legal requirements provided by the specification for this cheese. Proteolysis follows highly repeatable pathways in GP cheese due to the usage of raw milk, natural whey starter, and consistent manufacturing and ripening conditions. From selected casein breakdown products, it is possible to calculate the actual cheese age (should be >9 months) and detect the presence of excess rind (should be <18%). Furthermore, due to the characteristic pattern of free amino acids established for GP, distinguishing it from closely related cheese varieties is feasible. Cheese age ranged from 9 to 25 months and was correctly claimed on the label. Based on the amino acid pattern, three samples probably contained defective cheese and there was only one imitation cheese. Few samples (9%) were proven to contain some excess rind. Overall, this survey highlighted that the adopted control parameters can assure the quality of grated GP.
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Affiliation(s)
| | | | | | - Paolo D’Incecco
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (L.P.); (V.R.); (M.S.)
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Bettera L, Alinovi M, D’Incecco P, Gatti M, Carini E, Pellegrino L, Bancalari E. Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk. Foods 2023; 12:3302. [PMID: 37685233 PMCID: PMC10487068 DOI: 10.3390/foods12173302] [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: 08/03/2023] [Revised: 08/28/2023] [Accepted: 08/29/2023] [Indexed: 09/10/2023] Open
Abstract
The present study investigated some physico-chemical and microbiological traits of 20-month ripened hard cheeses produced from low-temperature high-speed centrifuged raw milk that developed a structural defect consisting of eyes or slits in the paste. Cheeses obtained using the same process and that did not develop the defect were used as controls. The colour, texture, moisture, water activity, proton molecular mobility, microstructure, extent of proteolysis, and viable microorganisms have been evaluated in all the cheese samples, and the significant differences between the defective and non-defective cheeses have been critically discussed. At a microstructural level, the defects caused fat coalescence and an unevenly organised protein matrix with small cracks in the proximity of the openings. The different fat organisation was correlated to a different transverse relaxation time of 1H population relaxing at higher times. The textural and colour features were not different from those of the control cheeses and were comparable with those reported in the literature for other long-ripened hard cheeses. On the other hand, the defective cheeses showed a higher moisture level and lower lactobacilli and total mesophilic bacteria concentrations, but the microbial origin of the defect remains an open hypothesis that deserves further investigation.
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Affiliation(s)
- Luca Bettera
- Department of Food and Drug, University of Parma, 43124 Parma, Italy; (L.B.); (M.A.); (E.C.); (E.B.)
| | - Marcello Alinovi
- Department of Food and Drug, University of Parma, 43124 Parma, Italy; (L.B.); (M.A.); (E.C.); (E.B.)
| | - Paolo D’Incecco
- Department of Food, Environmental and Nutritional Sciences, University of Milan, 20133 Milan, Italy; (P.D.); (L.P.)
| | - Monica Gatti
- Department of Food and Drug, University of Parma, 43124 Parma, Italy; (L.B.); (M.A.); (E.C.); (E.B.)
- SITEIA.PARMA Interdepartmental Centre, University of Parma, 43124 Parma, Italy
| | - Eleonora Carini
- Department of Food and Drug, University of Parma, 43124 Parma, Italy; (L.B.); (M.A.); (E.C.); (E.B.)
- SITEIA.PARMA Interdepartmental Centre, University of Parma, 43124 Parma, Italy
| | - Luisa Pellegrino
- Department of Food, Environmental and Nutritional Sciences, University of Milan, 20133 Milan, Italy; (P.D.); (L.P.)
| | - Elena Bancalari
- Department of Food and Drug, University of Parma, 43124 Parma, Italy; (L.B.); (M.A.); (E.C.); (E.B.)
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Gerna S, D’Incecco P, Limbo S, Sindaco M, Pellegrino L. Strategies for Exploiting Milk Protein Properties in Making Films and Coatings for Food Packaging: A Review. Foods 2023; 12:foods12061271. [PMID: 36981197 PMCID: PMC10048563 DOI: 10.3390/foods12061271] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 03/12/2023] [Accepted: 03/14/2023] [Indexed: 03/19/2023] Open
Abstract
Biopolymers of different natures (carbohydrates, proteins, etc.) recovered from by-products of industrial processes are increasingly being studied to obtain biomaterials as alternatives to conventional plastics, thus contributing to the implementation of a circular economy. The food industry generates huge amounts of by-products and waste, including unsold food products that reach the end of their shelf life and are no longer usable in the food chain. Milk proteins can be easily separated from dairy waste and adapted into effective bio-based polymeric materials. Firstly, this review describes the relevant properties of milk proteins and the approaches to modifying them for subsequent use. Then, we provide an overview of recent studies on the development of films and coatings based on milk proteins and, where available, their applications in food packaging. Comparisons among published studies were made based on the formulation as well as production conditions and technologies. The role of different additives and modifiers tested for the performances of films and coatings, such as water vapor permeability, tensile strength, and elongation at break, were reviewed. This review also outlines the limitations of milk-protein-based materials, such as moisture sensitivity and brittleness. Overall, milk proteins hold great potential as a sustainable alternative to petroleum-based polymers. However, their use in food packaging materials at an industrial level remains problematic.
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Pellegrino L, Marangoni F, Muscogiuri G, D’Incecco P, Duval GT, Annweiler C, Colao A. Vitamin D Fortification of Consumption Cow's Milk: Health, Nutritional and Technological Aspects. A Multidisciplinary Lecture of the Recent Scientific Evidence. Molecules 2021; 26:5289. [PMID: 34500722 PMCID: PMC8434398 DOI: 10.3390/molecules26175289] [Citation(s) in RCA: 4] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 08/24/2021] [Accepted: 08/28/2021] [Indexed: 01/24/2023] Open
Abstract
Vitamin D is essential in assuring bone health at all stages of life, but its non-skeletal effects are also essential: This vitamin impacts the physiology of the immune system, skeletal muscles and adipose tissue, glucose metabolism, skin, cardiovascular and reproductive systems, neuro-cognitive functions and cell division. The incidence of vitamin D deficiency is widespread worldwide, at any age, in young and healthy subjects, as well as in pregnant women and the elderly population, due to several factors, including inadequate sunlight exposure, skin pigmentation and coverage, adiposity, lifestyle and low dietary intakes. To overcome this problem, the fortification of foods that are consumed on a daily basis, such as milk, is strongly advisable. This opinion paper aims to discuss, in a multidisciplinary way, the current evidence supporting the importance of vitamin D in health and disease and the role of milk as an optimal carrier of this vitamin, to promote adequate intakes, highlighting its unique physico-chemical characteristics linked to both fat globule membrane and casein micelle structure. Moreover, it addresses the impact of industrial processing and storage of consumption milk on the stability of these structures, thus in determining vitamin D bioavailability and the achievement of adequate intakes.
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Affiliation(s)
- Luisa Pellegrino
- Department of Food, Environmental and Nutritional Sciences, University of Milan, Via G. Celoria 2, 20133 Milan, Italy;
| | - Franca Marangoni
- NFI—Nutrition Foundation of Italy, Viale Tunisia 38, 20124 Milan, Italy;
| | - Giovanna Muscogiuri
- Department of Clinical Medicine and Surgery, Federico II University of Naples, Via S. Pansini 5, 80131 Naples, Italy; (G.M.); (A.C.)
- UNESCO Chair for Health Education and Sustainable Development, Federico II University of Naples, Via S. Pansini 5, 80131 Naples, Italy
| | - Paolo D’Incecco
- Department of Food, Environmental and Nutritional Sciences, University of Milan, Via G. Celoria 2, 20133 Milan, Italy;
| | - Guillaume T. Duval
- Department of Geriatric Medicine and Memory Clinic, Research Center on Autonomy and Longevity, University Hospital, 49035 Angers, France; (G.T.D.); (C.A.)
| | - Cedric Annweiler
- Department of Geriatric Medicine and Memory Clinic, Research Center on Autonomy and Longevity, University Hospital, 49035 Angers, France; (G.T.D.); (C.A.)
- Department of Medical Biophysics, Robarts Research Institute, Schulich School of Medicine and Dentistry, The University of Western Ontario, London, ON N5X 4L2, Canada
| | - Annamaria Colao
- Department of Clinical Medicine and Surgery, Federico II University of Naples, Via S. Pansini 5, 80131 Naples, Italy; (G.M.); (A.C.)
- UNESCO Chair for Health Education and Sustainable Development, Federico II University of Naples, Via S. Pansini 5, 80131 Naples, Italy
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Pellegrino L, Hogenboom JA, Rosi V, D’Incecco P. Evaluating the Authenticity of the Raw-Milk Cheese Fontina (PDO) with Respect to Similar Cheeses. Foods 2021; 10:foods10020350. [PMID: 33562236 PMCID: PMC7915116 DOI: 10.3390/foods10020350] [Citation(s) in RCA: 5] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2021] [Revised: 01/28/2021] [Accepted: 02/04/2021] [Indexed: 01/29/2023] Open
Abstract
The implementation of quality assurance schemes for the assessment of PDO food authenticity is an issue involving manufacturers, traders, retailers and consumers. In this respect, reliable analytical methods are needed to integrate paper-trailing information. The feasibility of distinguishing the Italian Fontina PDO cheese from the generic Fontal cheese was preliminarily evaluated on a set of commercial samples by measuring selected parameters (pH, alkaline phosphatase activity, content of copper, volatiles, extent of proteolysis) related to the different manufacturing processes. The relative profile of free amino acids proved to be a promising tool. A new set of 41 samples of Fontina PDO cheese was collected at representative dairies within the recognized production area and analyzed for free amino acids. A chemometric model of Fontina PDO cheese was built based on the mean content and standard deviation of 15 free amino acids. On this basis, all of the PDO samples were correctly identified, whereas all of the Fontal cheeses were recognized as different cheeses.
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Cardone G, D’Incecco P, Casiraghi MC, Marti A. Exploiting Milling By-Products in Bread-Making: The Case of Sprouted Wheat. Foods 2020; 9:E260. [PMID: 32121490 PMCID: PMC7143436 DOI: 10.3390/foods9030260] [Citation(s) in RCA: 9] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 02/25/2020] [Accepted: 02/25/2020] [Indexed: 11/17/2022] Open
Abstract
This research investigated the effect of sprouting on wheat bran. Bran from un-sprouted (BUW) and sprouted (BSW) wheat were characterized in terms of chemical composition, enzymatic activities, and hydration properties. In addition, the rheological properties (using GlutoPeak, Farinograph, Extensograph, and Rheofermentometer tests) and bread-making performance (color, texture, volume of bread) of wheat doughs enriched in bran at 20% replacement level were assessed. Sprouting process caused a significant decrease in phytic acid (~20%), insoluble dietary fiber (~11%), and water holding capacity (~8%), whereas simple sugars (~133%) and enzymatic activities significantly increased after processing. As regards the gluten aggregation kinetics, the BSW-blend profile was more similar to wheat than BUW-blend, indicating changes in the fiber and gluten interactions. BSW led to a worsening of the mixing and leavening properties, instead, no significant changes in extensibility were observed. Finally, BSW improved bread volume (~10%) and crumb softness (~52%). Exploiting bran from sprouted wheat might be useful to produce bread rich in fiber with enhanced characteristics.
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Affiliation(s)
| | | | | | - Alessandra Marti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy; (G.C.); (P.D.); (M.C.C.)
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D’Incecco P, Limbo S, Faoro F, Hogenboom J, Rosi V, Morandi S, Pellegrino L. New insight on crystal and spot development in hard and extra-hard cheeses: Association of spots with incomplete aggregation of curd granules. J Dairy Sci 2016; 99:6144-6156. [DOI: 10.3168/jds.2016-11050] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2016] [Accepted: 04/14/2016] [Indexed: 11/19/2022]
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D’Incecco P, Faoro F, Silvetti T, Schrader K, Pellegrino L. Mechanisms of Clostridium tyrobutyricum removal through natural creaming of milk: A microscopy study. J Dairy Sci 2015; 98:5164-72. [DOI: 10.3168/jds.2015-9526] [Citation(s) in RCA: 21] [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] [Received: 03/03/2015] [Accepted: 04/11/2015] [Indexed: 01/08/2023]
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