Article
Food Science & Technology
Naissa Previde Bernardo, Aline de Oliveira, Renata Vieira da Mota, Francisco Mickael de Medeiros Camara, Isabela Peregrino, Murillo de Albuquerque Regina, Eduardo Purgatto
Summary: This study evaluated the impact of the lyre and Geneva double-curtain training systems on the volatile composition of sparkling wines and found that different training systems and seasons can lead to variations in the chemical composition of sparkling wines.
Article
Food Science & Technology
Goncalo Jasmins, Rosa Perestrelo, Jean Daniel Coisson, Patricia Sousa, Jose A. Teixeira, Matteo Bordiga, Jose S. Camara
Summary: A study aimed to identify characteristic molecular markers related to the authenticity of Italian fortified wines. The volatilomic fingerprint of popular Italian fortified wines was established using HS-SPME/GCMS. The identified compounds can be used as potential markers for the authenticity and genuineness of these wines, contributing to the identification of fraud or adulteration cases and ensuring quality and safety for consumers.
Article
Food Science & Technology
Antonella Verzera, Maria Merlino, Fabrizio Cincotta, Ottavia Prestia, Antonio Sparacio, Salvatore Sparla, Concetta Condurso
Summary: Vitis vinifera L. cv. Moscato is used primarily for producing sweet wines with a strong aroma profile, but limited literature exists on the aroma characteristics of fortified Moscato wines. This research revealed that each Moscato variety has a distinct aroma composition, with some similarities between certain varieties.
Review
Engineering, Chemical
Sandra Pati, Maria Tufariello, Pasquale Crupi, Antonio Coletta, Francesco Grieco, Ilario Losito
Summary: This review explores and discusses two main aspects related to quantitative analysis of volatile compounds in wines using HeadSpace Solid Phase Micro-Extraction Gas-Chromatography/Mass-Spectrometry (HS-SPME-GC/MS). Recent advances in multivariate optimization approaches and critical aspects related to quantification methods, including matrix effects and various quantification approaches, are highlighted.
Article
Chemistry, Applied
Yi Chen, Pao Li, Luyan Liao, Yeyou Qin, Liwen Jiang, Yang Liu
Summary: The study utilized a combination of HS-GC-IMS and HS-SPME-GC-MS to investigate the changes in volatile organic compounds (VOCs) during the fermentation of Liuyang Douchi, identifying 115 VOCs with distinct patterns at different fermentation stages. The research identified 49 marker VOCs that could distinguish the fermentation stages of Douchi based on their composition, with different VOCs contributing to the unique aromas of Douchi at each stage of fermentation.
Article
Food Science & Technology
Yin Wang, Xian Wang, Yuanyuan Huang, Tianli Yue, Wei Cao
Summary: Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry and headspace gas chromatography-ion mobility spectrometry were used to analyze the volatile organic compounds from chilled chicken contaminated with Staphylococcus aureus during early storage. Differential metabolites and their possible biotransformation pathways were analyzed using the KEGG database. Orthogonal partial least squares discriminant analysis was applied to identify biomarkers associated with the early stage of chicken meat contamination with S. aureus.
Article
Environmental Sciences
Mohammed Mousa Alshehri, Mohamed Ali Ouladsmane, Taieb Ali Aouak, Zeid Abdullah ALOthman, Ahmed Yacine Badjah Hadj Ahmed
Summary: Phthalates are widely used synthetic chemicals mainly used as plasticizers. This study developed a method for concentration of phthalate residues leached from PET bottles and found that several bottled water brands contain different concentrations of phthalates, with DnBP being the most abundant.
Article
Food Science & Technology
Filipa Amaro, Joana Almeida, Ana Sofia Oliveira, Isabel Furtado, Maria de Lourdes Bastos, Paula Guedes de Pinho, Joana Pinto
Summary: This study investigated the impact of different types of cork stoppers on the quality preservation and shelf life of sparkling wines. The results revealed that 2D stoppers were more effective in preserving the volatile compositions, such as camphor, of sparkling wines after long-term bottle aging, and had a greater impact on esters.
Article
Food Science & Technology
Laura Alti-Palacios, Juana Martinez, Jose A. C. Teixeira, Jose S. Camara, Rosa Perestrelo
Summary: This study aimed to investigate the impact of cold pre-fermentative maceration (CPM) treatment on the aromatic and sensory properties of white wines from four grape varieties. A total of 62 aroma compounds were identified using HS-SPME/GC-MS. CPM treatment increased the relative concentration of alcohols, esters, and acids, while the impact on terpenoids varied with grape variety and vintage. Esters made the most significant contribution to the sensory properties, enhancing floral and fruity notes.
Article
Environmental Sciences
Xiaofang Yang, Xinmeng Zhu, Wei Gao, Ruyuan Jiao, Shan Zhao, Jianwei Yu Dongsheng Wang, Dongsheng Wang
Summary: The study found that MVOCs in sludge treatment processes are the main source of nuisance odors in wastewater treatment plants, and low-temperature thermal drying treatment can increase the odor intensity and MVOCs concentration of sludge. There is a significant positive correlation between bacterial community structures and key MVOC odorants.
ENVIRONMENTAL POLLUTION
(2022)
Article
Food Science & Technology
Xueting Liu, Xueli Wang, Yanwei Cheng, Yuangen Wu, Yan Yan, Zhen Li
Summary: In this study, changes in volatile organic compounds (VOCs) in Zhenyuan Daocai at different storage durations were analyzed. Various methods including electronic tongue (E-tongue), electronic nose (E-nose), and gas chromatography-ion mobility spectrometry (GC-IMS) were used. The results showed that the VOCs in Zhenyuan Daocai originated from raw materials and processing, and different compounds were responsible for different flavors. Furthermore, the characteristic VOCs changed after different durations of storage, contributing to floral, fruity, almond, roasted meat, fried coffee, and apple flavors.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Multidisciplinary
Rosa Perestrelo, Catarina L. Silva, Manuel Algarra, Jose S. Camara
Summary: This study successfully monitored the presence of four common phthalates in food packaging using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry, demonstrating good linearity, precision, and recoveries in the analysis.
APPLIED SCIENCES-BASEL
(2021)
Article
Food Science & Technology
Mouyong Zou, Hongbiao Tang, Xun Chen, Liqiong Guo, Junfang Lin
Summary: The flavor substances in different stages of Longpai soy sauce moromi fermentation were analyzed by HS-GC-IMS combined GC x GC-ToF-MS. A total of 374 VOCs were detected, with alcohols and esters being the most abundant. During the early stage, alcohols and aldehydes were the main flavor compounds. The content of esters, pyrazines, furans, and S-containing compounds improved with continuous fermentation. Cluster and PCA analysis showed that 63 VOCs were regarded as marker VOCs for soy sauce in different fermentation stages. Certain compounds, such as alcohols, 1-butanol, and 3-methyl-2-butenal, provided fruity and mellow aroma in the early stage, while caramel-like, malty, and sweet aroma were enhanced by compounds like 3-methyl-2(5H)-furanone, 3-methylbutanol, methional, and acetyl valeryl in the middle stage. Additionally, furfuryl alcohol, 2(5H)-furanone, methyl cyclopentenolone, and 2-Ethyl-6-methylpyrazine could serve as marker VOCs of matured Longpai soy sauce.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Agriculture, Multidisciplinary
Xiaofeng Yue, Shiqiu Liu, Shichao Wei, Yulin Fang, Zhenwen Zhang, Yanlun Ju
Summary: This study investigated the effects of exogenous sucrose on monoterpene metabolism in Muscat Hamburg grape berries through transcriptomics and metabolomics. The results showed that sucrose application induced the accumulation of monoterpenes at harvest, with significant differential gene expression between control and treatment groups. Weighted gene correlation network analysis revealed a module likely correlated with monoterpene metabolism, providing new insights into the regulation of monoterpene biosynthesis in grape berries under exogenous sucrose.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Biochemistry & Molecular Biology
Sarah Fruehwirth, Sandra Egger, Thomas Flecker, Miriam Ressler, Nesrin Firat, Marc Pignitter
Summary: The study found three different epoxidized triglycerides in margarine, which could potentially be used as new indicators for lipid oxidation. Acetone was identified for the first time as a lipid oxidation product in stored margarine and may serve as a new indicator for lipid oxidation.
Article
Chemistry, Multidisciplinary
Priscilla Porto-Figueira, Jose S. Camara, Ana M. Vigario, Jorge A. M. Pereira
Summary: This study aimed to evaluate the susceptibility of selected bacteria to different low pH conditions and to understand how the type of acid (organic vs inorganic) used for acidification affects their tolerance. The results showed that the tolerance to acidic conditions is dependent on the type of acid used, with bacteria being more susceptible to organic acids than inorganic acids. This has implications for the evaluation of antibacterial extracts, as the susceptibility of bacteria to low pHs obtained using organic or inorganic acids should be taken into consideration.
APPLIED SCIENCES-BASEL
(2023)
Review
Engineering, Chemical
Cristina V. Berenguer, Carolina Andrade, Jorge A. M. Pereira, Rosa Perestrelo, Jose S. Camara
Summary: In the coming years, the world will face challenges from climate change, inefficient use of natural resources, and population growth, which require optimized management of resources and reduction of food waste. The COVID-19 pandemic has also contributed to this issue. The valorization of agri-food waste has emerged as a useful strategy to produce value-added compounds with potential applications in various industries. This review discusses the sustainable challenges, opportunities, trends, and innovations related to the valorization of agri-food waste, highlighting the potential applications in the food, pharmaceutical, and environmental sectors.
Article
Food Science & Technology
Serkan Selli, Rosa Perestrelo, Hasim Kelebek, Onur Sevindik, Fabiano Travaglia, Jean Daniel Coisson, Jose S. Camara, Matteo Bordiga
Summary: The impact of Japanese beetles on the quality indicators of Nebbiolo and Erbaluce grapes, specifically their phenolic and volatile composition, was examined. The study revealed that grapes produced by plants attacked by Japanese beetles had higher levels of phenolic compounds compared to healthy plants. Similarly, the volatile composition of the affected grapes was also higher. The plants responded to the beetle attack by increasing the content of certain volatile compounds.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Laura Alti-Palacios, Juana Martinez, Jose A. C. Teixeira, Jose S. Camara, Rosa Perestrelo
Summary: This study aimed to investigate the impact of cold pre-fermentative maceration (CPM) treatment on the aromatic and sensory properties of white wines from four grape varieties. A total of 62 aroma compounds were identified using HS-SPME/GC-MS. CPM treatment increased the relative concentration of alcohols, esters, and acids, while the impact on terpenoids varied with grape variety and vintage. Esters made the most significant contribution to the sensory properties, enhancing floral and fruity notes.
Article
Food Science & Technology
Goncalo Jasmins, Rosa Perestrelo, Jean Daniel Coisson, Patricia Sousa, Jose A. Teixeira, Matteo Bordiga, Jose S. Camara
Summary: A study aimed to identify characteristic molecular markers related to the authenticity of Italian fortified wines. The volatilomic fingerprint of popular Italian fortified wines was established using HS-SPME/GCMS. The identified compounds can be used as potential markers for the authenticity and genuineness of these wines, contributing to the identification of fraud or adulteration cases and ensuring quality and safety for consumers.
Article
Chemistry, Analytical
Jose S. Camara, Paulo Fernandes, Nelson Barros, Rosa Perestrelo
Summary: An accurate and selective method combining modified mu-QuEChERS procedure with LC-QqQMS was developed for quantification of PAT in commercial apple juices. This method reduced interference from the matrix and provided a quick analysis within 10 minutes. The method showed good linearity and high recovery for determination of PAT in apple juice.
Article
Chemistry, Analytical
Patricia Sousa, Irene Camacho, Jose S. Camara, Rosa Perestrelo
Summary: Researchers have developed a potential diagnostic method for breast cancer using SDS-PAGE and MALDI-TOF MS, which can distinguish between breast cancer patients and healthy individuals based on peptide ion biosignatures.
Article
Multidisciplinary Sciences
Laura Garcia-Cansino, Maria Angeles Garcia, Maria Luisa Marina, Jose S. Camara, Jorge A. M. Pereira
Summary: Food contamination with pesticides poses risks to consumer safety and undermines food supply chain confidence. This study compares and validates two microextraction techniques for extracting eight pesticides from wastewater samples. Both techniques show good analytical performance with selectivity, linearity, low LODs and LOQs, precision, and high recovery rates. The developed methodologies are simpler, faster, and have a lower environmental impact. The mu SPEed approach is found to be more efficient, easier to perform, and greener. Overall, this study highlights the potential of microextraction techniques for pesticide residue analysis and presents a fast and efficient method for pesticide analysis in wastewater samples.
Review
Multidisciplinary Sciences
Shahida Anusha Siddiqui, Chujun Li, Owusu Fordjour Aidoo, Ito Fernando, Moawiya A. Haddad, Jorge A. M. Pereira, Andrey Blinov, Andrey Golik, Jose S. Camara
Summary: Entomotherapy, the use of insects for medicinal purposes, has a long history and potential as an alternative to traditional pharmaceuticals. 235 insect species have been used in medicine, with a focus on treating digestive and skin disorders. Insects are rich sources of bioactive compounds, demonstrating therapeutic features such as anti-inflammatory, antimicrobial, and antiviral properties. Challenges include regulation barriers and consumer acceptance, but entomotherapy has the potential to revolutionize modern medicine.
Review
Engineering, Chemical
Cristina V. Berenguer, Rosa Perestrelo, Jorge A. M. Pereira, Jose S. Camara
Summary: Sustainable biomass production has great potential for reducing greenhouse gas emissions and providing alternative energy sources. Portugal's abundant residual biomass resources can be transformed into high-value products through thermochemical conversion technologies, improving economic performance, reducing reliance on fossil fuels, and achieving sustainable waste management.
Review
Food Science & Technology
Rosa Perestrelo, Yassine Jaouhari, Teresa Abreu, Mariangie M. Castillo, Fabiano Travaglia, Jorge A. M. Pereira, Jose S. Camara, Matteo Bordiga
Summary: Fortified wines from Mediterranean countries have high alcohol content to increase their shelf-life during long journeys. Marsala, Madeira, Port, and Sherry are famous fortified wines due to their high alcoholic content, sweet taste, and intense aromatic profile. This review provides an overview of the traditional vinification process and regulatory aspects of Italian, Portuguese, and Spanish fortified wines, as well as the volatile organic compounds (VOCs) that contribute to their aroma and the compounds found during oxidative aging.
Article
Oncology
Giulia Riccio, Cristina V. Berenguer, Rosa Perestrelo, Ferdinando Pereira, Pedro Berenguer, Cristina P. Ornelas, Ana Celia Sousa, Joao Aragao Vital, Maria do Carmo Pinto, Jorge A. M. Pereira, Viviana Greco, Jose S. Camara
Summary: Prostate cancer (PCa) is the second most common malignant tumor and the leading cause of oncological death in men. Investigating endogenous volatile organic metabolites (VOMs) has emerged as a non-invasive approach to establish the volatilomic biosignature of PCa. In this study, urine samples from PCa patients and control individuals were analyzed using HS-SPME/GC-MS, revealing 147 different VOMs. Multivariate analysis showed distinct volatomic profiles between the two groups, suggesting potential biomarkers for PCa. However, larger sample sizes are needed to increase the predictability and accuracy of the statistical models developed.
