Article
Chemistry, Analytical
L. Maddaloni, S. Grasso, L. De Gara, G. Pennazza, A. Zompanti, M. Rapa, R. Ruggieri, G. Vinci, M. Santonico
Summary: This paper presents an electrochemical sensor for monitoring the shelf life of anchovy. The sensor addresses critical user needs in food applications including fast response, high reproducibility, and ease of use. It has been calibrated against seven specific biogenic amines associated with anchovy spoilage, showing potential in both BAs quantification and spoilage monitoring. The sensor's responses closely followed sample evolution over time and compared well with LC-UV results. Further developments are needed to establish a standard method for industrial application.
SENSORS AND ACTUATORS B-CHEMICAL
(2021)
Article
Food Science & Technology
Yuqing Xu, Guanwei Gao, Luming Tian, Yufen Cao, Xingguang Dong, Hongliang Huo, Dan Qi, Ying Zhang, Jiayu Xu, Chao Liu
Summary: This study analyzed the VOCs of different textured pears during shelf life using HS-SPME and GC-MS. It was found that soft pears had higher SSC than crispy pears. OPLS-DA and HCA analysis identified differential VOCs that could be used to differentiate pears with different flesh textures.
Article
Chemistry, Applied
Laura Alessandroni, Giovanni Caprioli, Federico Faiella, Dennis Fiorini, Renzo Galli, Xiaohui Huang, Giacomo Marinelli, Franks Nzekoue, Massimo Ricciutelli, Serena Scortichini, Stefania Silvi, Jing Tao, Alessandro Tramontano, Daniele Turati, Gianni Sagratini
Summary: The study found that the new biopackaging (BP) has similar effects to polyethylene terephthalate (PET) in preserving the quality and shelf life of organic chicken meat. Additionally, the changes in biogenic amines, volatile organic compounds, and microbiological counts showed similar trends in both types of packaged meats.
Article
Chemistry, Medicinal
Antonella Aresta, Pietro Cotugno, Nicoletta De Vietro, Caterina Longo, Maria Mercurio, Pere Ferriol, Carlo Zambonin, Carlotta Nonnis Marzano
Summary: The study applied SPME-GC-MS to analyze the volatile organic fraction emitted by two common Mediterranean sponges and indole and biogenic amines released in an aqueous medium. The method proved reliable in evaluating various analytical parameters and highlighting differences in molecules released by different sponges, contributing to the understanding of odoriferous molecules secreted by sponges.
Article
Chemistry, Analytical
Neda Naseri, Sharmin Kharrazi, Khosrou Abdi, Reza Alizadeh
Summary: This study presents the preparation and characterization of ZnO@GA nanorod coated fibers for SPME, showing good extraction performance for VOCs in GC-MS analysis. The ZnO@GA nanorods exhibited high surface to volume ratio and functional groups, providing a promising alternative for sample pretreatment and analysis in GC-MS.
ANALYTICA CHIMICA ACTA
(2021)
Article
Plant Sciences
Yongzhou Li, Liangliang He, Yinhua Song, Peng Zhang, Doudou Chen, Liping Guan, Sanjun Liu
Summary: In this study, volatile compounds in the pulp and skin of five table grape cultivars with different aroma types were qualitatively analyzed. The analysis identified 215 aroma compounds, including esters, terpenes, and alcohols. The transcriptomic analysis and terpene profiling data revealed several candidate genes and transcription factors involved in aroma biosynthetic regulation. The results provide new insights into the regulation of different aromas in grapes.
Article
Biochemistry & Molecular Biology
Gustavo Galarza, Jorge G. Figueroa
Summary: This investigation examined the relationship between different dry fermentation processes of coffee (aerobic, anaerobic, and CO2 modified atmosphere) and fermentation times, in relation to pH, acidity, and seven volatile marker compounds. The results showed that fermentation time had a significant effect on pH and acidity. The presence of acetic acid was positively correlated with fermentation time, while other compounds showed negative correlation. The different fermentation treatments had varying affinities with the volatile marker compounds analyzed.
Article
Agricultural Engineering
Madhubalaji Chegukrishnamurthi, Ajam Shekh, Sarada Ravi, Sandeep Narayana Mudliar
Summary: In this study, the production of volatile organic compounds (VOCs) and their effect on growth were investigated by cultivating bacterial mixture (Rhizobium and Agrobacterium) and axenic Chlorella individually, in a mixed form, and through headspace connections. The results showed significant differences in VOCs produced by axenic Chlorella and Chlorella co-cultured with bacteria. The growth of co-cultured Chlorella was greatly enhanced, indicating the essential role of VOCs in growth and communication.
BIORESOURCE TECHNOLOGY
(2022)
Article
Food Science & Technology
Giacomo Di Matteo, Paola Di Matteo, Matteo Sambucci, Jacopo Tirillo, Anna Maria Giusti, Giuliana Vinci, Laura Gobbi, Sabrina Antonia Prencipe, Andrea Salvo, Cinzia Ingallina, Mattia Spano, Anatoly P. Sobolev, Noemi Proietti, Valeria Di Tullio, Paola Russo, Luisa Mannina, Marco Valente
Summary: In this study, a multidisciplinary protocol was proposed to monitor the preservation of fresh pumpkin samples using different commercial polymeric films. Chemical, mechanical, and microbiological analyses were conducted on the fresh and packaged samples, showing promising results in terms of microbial counts and total microbial counts remaining below the threshold value for up to 7 or 11 days in different packaging films.
Article
Chemistry, Applied
Xuechao Song, Elena Canellas, Cristina Nerin
Summary: Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HSSPME-GC-MS) was used to analyze volatile compounds in minced pork meat during storage, with the origin of aromatic hydrocarbons in pork being verified by a migration test. Principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) were utilized to characterize the profile of volatile compounds and identify potential volatile markers associated with pork spoilage. Three compounds were identified as additional indicators for quality control of pork based on their importance in discrimination of pork with different storage times.
Article
Food Science & Technology
Jie Zhang, Xiuchao Gu, Wenjing Yan, Lina Lou, Xuewen Xu, Xuehao Chen
Summary: This study analyzed the volatile organic compounds (VOCs) in different cucumber cultivars and found significant differences in types and contents among the cultivars. The YX cultivar had the highest VOCs content, which mainly included hydrocarbons, aldehydes, and ketones. These findings are important for understanding the impact of cultivars on cucumber VOCs and facilitating targeted breeding.
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
Biochemistry & Molecular Biology
Rong Zhang, Chaochen Tang, Bingzhi Jiang, Xueying Mo, Zhangying Wang
Summary: The study optimized the HP-SPME GC-MS method to investigate the volatile compounds of four sweet potato cultivars, revealing significant compound differences among varieties and distinctive compounds characterizing each cultivar with typical flavor.
Article
Chemistry, Multidisciplinary
Davide Slaghenaufi, Giovanni Luzzini, Matteo Borgato, Anita Boscaini, Andrea Dal Cin, Vittorio Zandona, Maurizio Ugliano
Summary: This study aimed to analyze the aromatic characteristics of commercially available Prosecco wines within the price range of 7 to 13 euros. The wines were sourced from different regions, including Valdobbiadene, Asolo, and Treviso. A total of 70 volatile compounds were identified and quantified, with esters playing a major role in the aroma. Differences in compounds between the wine's origin areas were observed, particularly in terms of VSC, esters, and C-6 alcohols. Sensory evaluations indicated the formation of distinct clusters, partially attributed to the wine's origin, with variations in esters and compounds associated with wine aging.
APPLIED SCIENCES-BASEL
(2023)
Article
Chemistry, Applied
Lucy Turner, Dhriti Dawda, Carol Wagstaff, Frances Gawthrop, Stella Lignou
Summary: Research found that both maturity and genotype have significant impacts on celery aroma, with harvest stage having a greater influence on aroma quality than genotype. Agronomic practices are crucial in determining crop quality.
Article
Chemistry, Applied
Meline Soret, Tiffanie Bouchendhomme, Jerome Cleach, Nathalie Jouy, Claire Crola Da Silva, Anne Devin, Thierry Grard, Philippe Lencel
Summary: Mitochondria can serve as an excellent marker for confirming seabass freshness, as the membrane potential gradually decreases over time and becomes difficult to repolarize through the addition of substrates.
Review
Environmental Sciences
Gabriel Pasquier, Perine Doyen, Maria Kazour, Alexandre Dehaut, Mamadou Diop, Guillaume Duflos, Rachid Amara
Summary: Microplastics (MPs) have become the most common type of litter contaminating aquatic environments worldwide, with the potential to harm aquatic organisms and enter the food web. However, the lack of standardized sampling methods and data reporting units makes it difficult to compare studies. This review analyzes the methodologies and characteristics of the commonly used Manta nets for sampling MPs in surface waters and proposes recommendations for improving and standardizing sampling protocols.
FRONTIERS IN ENVIRONMENTAL SCIENCE
(2022)
Article
Environmental Sciences
M. Vagner, G. Boudry, L. Courcot, D. Vincent, A. Dehaut, G. Duflos, A. Huvet, K. Tallec, J. -l. Zambonino-Infante
Summary: Plastic pollution in marine ecosystems poses a significant threat to marine life. A study has found that nanoparticles can translocate across the intestinal barrier of a certain fish species, providing conclusive evidence that they can cross the intestinal epithelium.
ENVIRONMENT INTERNATIONAL
(2022)
Article
Food Science & Technology
Tiffanie Bouchendhomme, Meline Soret, Anne Devin, Philippe Pasdois, Thierry Grard, Philippe Lencel
Summary: By investigating the properties of mitochondria, we were able to differentiate between fresh and frozen-thawed fish fillets based on the permeability of their membranes.
Article
Chemistry, Analytical
Fleurine Akoueson, Chaza Chbib, Armance Bremard, Sebastien Monchy, Ika Paul-Pont, Perine Doyen, Alexandre Dehaut, Guillaume Duflos
Summary: The interest in studying organic plastic additives (OPAs) is growing due to their potential harm to human beings and marine organisms. This study developed a method for quick and effective identification of harmful plastic additives in polymer materials. The experiment results revealed variations in additives between products from different suppliers with the same use and materials.
JOURNAL OF ANALYTICAL AND APPLIED PYROLYSIS
(2022)
Article
Environmental Sciences
Fleurine Akoueson, Ika Paul-Pontc, Kevin Tallecc, Arnaud Huvetc, Perine Doyen, Alexandre Dehaut, Guillaume Duflos
Summary: Plastic food packaging, which accounts for 40% of global plastic production, is one of the top 10 items commonly found in aquatic environments. These packaging materials contain high levels of additives, with over 4000 formulations available on the market, leading to the release of constitutive chemicals into the environment and posing potential health risks to consumers. This study investigated the chemical and toxicological profiles of two types of food packaging materials, polypropylene (PP) and polylactic acid (PLA), using bioassays and analytical techniques. The results showed the presence of various additive compounds, such as phthalates plasticizers, phosphorous flame retardants, antioxidants, and UV-stabilizers, in both the raw materials and leachates. However, no significant toxic effects were observed in short-term bioassays. This study highlights the complexity of assessing the additive content and toxicity of plastic packaging, emphasizing the need for more transparency in polymer formulations.
SCIENCE OF THE TOTAL ENVIRONMENT
(2023)
Article
Multidisciplinary Sciences
Alexandre Dehaut, Charlotte Himber, Mathilde Colin, Guillaume Duflos
Summary: The use of reference materials is necessary for harmonizing the methodologies for isolating and counting microplastics. This study proposes a simple method of using transparent, sealed capsules containing in-house generated microplastics as reference materials. This method allows for easy preparation of heterogeneous mix of microplastic particles with control over size, shape, and polymeric composition.
Article
Fisheries
Julia Mougin, Victor Lobanov, Morgane Danion, Roxane Roquigny, Lionel Goardon, Thierry Grard, Thierry Morin, Laurent Labbe, Alyssa Joyce
Summary: Misuse and overuse of antibiotics in aquaculture leads to bacterial resistance. Using immunostimulants in fish diets, specifically fungal and herbal compounds, is a sustainable alternative. This study evaluates the effects of fungal and herbal additives on rainbow trout, showing positive immune and gut microbiota responses without adverse effects on growth and survival. The findings contribute to the understanding and potential commercial use of immunostimulant compounds as feed supplements.
FISH & SHELLFISH IMMUNOLOGY
(2023)
Article
Food Science & Technology
Tiffanie Bouchendhomme, Meline Soret, Thierry Grard, Philippe Lencel
Summary: The permeability of red muscle fibres of Gilthead sea bream to NADH can be used to differentiate between fresh and frozen-thawed fish fillets.
Article
Environmental Sciences
Gabriel Pasquier, Perine Doyen, Alexandre Dehaut, Guillaume Veillet, Guillaume Duflos, Rachid Amara
Summary: Due to limitations of sampling methods, subsurface water is usually a less well-investigated compartment of the water column when scientists assess microplastic contamination. In this study, microplastic contamination was assessed in a freshwater river both in surface and subsurface using an innovative sampling method. The influence of weather conditions on microplastics vertical distribution was observed, and it was found that rainfall can significantly impact the microplastic concentration in different compartments.
ENVIRONMENTAL MONITORING AND ASSESSMENT
(2023)
Article
Microbiology
Audrey Hamiot, Christelle Lemy, Frederic Krzewinski, Christine Faille, Thomas Dubois
Summary: Spore-forming bacteria of the Bacillus subtilis group are responsible for recurrent contamination of processing lines in the food industry. The study found that sporulation conditions affect the surface and adhesion properties of B. subtilis spores.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Food Science & Technology
Simge Duman, Perine Doyen, Pauline Merveillie, Nicolina Andersson, Romane Bayeuil, Thierry Grard, Alexandre Dehaut, Guillaume Duflos
Summary: This study aims to optimize methods for evaluating the presence of microplastics in the edible portions of seafood products available in supermarkets. The results showed the presence of microplastics in seven different seafood products, and the identification of the types of microplastics present.
Article
Water Resources
Nick R. M. Beijer, Alexandre Dehaut, Maxim P. Carlier, Helen Wolter, Ron M. Versteegen, Jeroen L. A. Pennings, Liset De la Fonteyne, Helge Niemann, Henk M. Janssen, Belinda G. Timmermans, Wim Mennes, Flemming R. Cassee, Marcel J. B. Mengelers, Linda A. Amaral-Zettler, Guillaume Duflos, Yvonne C. M. Staal
Summary: This study investigates the immunological response of macrophages to environmentally collected ocean and land weathered microplastic particles. The results show that different plastic compositions and particle sizes induce distinct cytokine responses in macrophages, and there is a relationship between the physical and chemical properties of the particles and the inflammatory response of macrophages.
FRONTIERS IN WATER
(2022)
