Marcella Barbera

Optimised method for the analysis of phenolic compounds from caper (Capparis spinosa L.) berries and monitoring of their changes during fermentation

In this work, an ad hoc method to identify and quantify polyphenols from caper berries was developed on high-performance liquid chromatography/electrospray ionisation source/mass spectrometry (HPLC-ESI-MS). The method was applied during fermentation carried out with Lactobacillus pentosus OM13 (Trial S) and without starter (Trial C). A total of five polyphenols were identified. All samples contained high concentrations of rutin. Epicatechin was found in untreated fruits, on the contrary quercetin was detected during fermentation. Trial S was characterised by a more rapid acidification and lower levels of spoilage microorganisms than Trial C. L. pentosus dominated among the microbial community of both trials and the highest biodiversity, in terms of strains, was displayed by Trial C. Aureobasidium pullulans was the only yeast species found. The analytical method proposed allowed a high polyphenolic compound recovery from untreated and processed caper berries in short time. The starter culture reduced the bitter taste of the final product.

Chemical Correlations Between Industrial Curds and Final Cheeses. Can Cheesemakers Standardise Productions

The chemical composition of milks and curds influences the microbial ecology and chemical features of produced cheeses. This statement is quite obvious because ‘normal’ cheeses—products with a prevailing ingredient, milk—are obtained by means of the transformation of the main raw material and the addition of minor components. Because of the possible scarcity of readily available milk in many regions or economic areas, the industry of milk and dairy products, including cheeses, has improved the production of ready-to-use curds. These products, also named ‘industrial curds’, are produced exclusively for further cheesemaking processes. For this reason, ready-to-use curds are pre-packaged with the aim of supplying cheesemaking industries. However, the standardisation of curds is easily possible only near curd-making industries. This Chapter discusses adequate countermeasures for final cheesemakers; on the other side, the complete control on cheese production parameters in these conditions does not seem to be a possibility at present.

Effect of Salt Concentration and Extremely Halophilic Archaea on the Safety and Quality Characteristics of Traditional Salted Anchovies

ABSTRACT Extremely halophilic archaea (EHA) might play an important role in salted fish production. So far, limited information has been available on the effect of EHA and salt concentration on the safety and quality characteristics of salted anchovies. Eight Halobacterium salinarum strains were isolated from different sea salt samples and subjected to phenotypic and genotypic characterization. The strains were then inoculated into fresh salt before addition to anchovies. A total of 18 experimental productions were performed. The inoculated trials showed the lowest counts of undesired microorganisms. In particular, salted anchovies produced with Hbt. salinarum H11 showed the lowest histamine concentration as well as the highest sensory scores. Differences in terms of volatile organic compounds (VOCs) were estimated among trials. Furthermore, multivariate analysis showed that experimental production performed with a reduced amount of salt (175 g of sea salt per kg of anchovies) did not affect the final quality of salted anchovies. The strain Hbt. salinarum H11 produced salted anchovies with well-appreciated organoleptic features. Thus, the addition of EHA and the use of a lower amount of sea salt might represent a valuable alternative to the traditional method for production of salted anchovies.

Inhibitory Activity and Chemical Characterization of Daucus carota subsp. maximus Essential Oils

The essential oils (EOs) of green seeds from Daucus carota subsp. maximus growing wild in Pantelleria Island (Sicily, Italy) were characterized. EOs were extracted by steam distillation, examined for their inhibitory properties against food‐borne Gram‐positive and Gram‐negative bacteria and analyzed for the chemical composition by gas chromatography (GC) and mass spectrometry (MS). Undiluted EOs showed a large inhibition spectrum against Gram‐positive strains and also vs. Acinetobacter spp. and Stenotrophomonas maltophilia. The minimum inhibition concentration (MIC) was in the range 1.25 – 2.50 μl/ml for the most sensitive strains. The chemical analysis indicated that D. carota subsp. maximus EOs included 34 compounds (five monoterpene hydrocarbons, six oxygenated monoterpenes, 14 sesquiterpene hydrocarbons, four oxygenated sesquiterpenes, camphorene and four other compounds), accounting for 95.48% of the total oil, and that the major chemicals were carotol, β‐bisabolene, and isoelemicin.

Evolutive Profiles of Caseins and Degraded Proteins in Industrial Cow’s Milk Curds

The importance of prepackaged curds in the current cheese market is increased in the last years because of the persistence of cyclic periods with remarkable diminution of stored raw materials. Consequently, the cyclic deficiency of cow’s milk may determine the subsequent lack of correlated derivatives and force manufacturers to use prepackaged curds. Because of the critical importance of the chemical and microbiological ‘quality’ of these curds, the study of evolutive profiles of casein contents in selected industrial curds should be recommended. The aim of this chapter has been to show the analytical results of an industrial study carried out on seven different cow’s milk curds during storage. Obtained data and calculated results seem to suggest that curd samples under refrigerated conditions can show increased proteolysis. In addition, moisture and pH values may show notable augments during refrigerated storage. On the other side, deep-frozen storage is recommended when speaking of curd use after extended storage times.

Chemical Profiles of Industrial Cow’s Milk Curds

On the basis of a previous research, it seems that foil-wrapped tray solutions are not particularly chosen by lactic acid cheese consumers. With relation to this study, almost half of the respondent population would have expressed the desire of different packages. Parchment packages and poly(ethylene-co-vinyl acetate)/polyvinylidene chloride/poly(ethylene-co-vinyl acetate) laminates would be removed by 25.0 and 12.5% of customers, respectively. Polyamide/polyethylene double and single packaging would be removed from the market only by 5.0% of respondents. Data have shown that cheese and packaging quality are dependent on lactic acid cheese surface microflora. The type of this microflora is particularly dependent on packaging air-tightness. Anaerobe microorganisms and their metabolites influence properties of packaging materials. On these bases, and considering customers’ requirements, a modified packaging system was elaborated. One strategy for optimising traditional packaging systems is the aloe incorporation into the packaging design. The proposed modification of cheese packaging system would include the coating of packaging surfaces (made of synthetic materials) with a thin layer of aloe aerosol and an edible layer, decomposed by lactic fermentation bacteria after a given period of cheese storage. C. Barone (&) Associazione “Componiamo il Futuro” (COIF) Palermo, Palermo, Italy e-mail: fct1970@libero.it M. Barbera DEMETRA Department, University of Palermo, Palermo, Italy e-mail: marcellapu@hotmail.it M. Barone Associazione “Componiamo il Futuro” (COIF) Palermo, Palermo, Italy e-mail: fct1970@libero.it S. Parisi Industrial Consultant, FSPCA PCQI, Palermo, Italy e-mail: drparisi@inwind.it I. Steinka Gdynia Maritime University, Gdynia, Poland e-mail: ize13ste@wp.pl

Optimising Lactic Acid Cheese Packaging Systems

On the basis of a previous research, it seems that foil-wrapped tray solutions are not particularly chosen by lactic acid cheese consumers. With relation to this study, almost half of the respondent population would have expressed the desire of different packages. Parchment packages and poly(ethylene-co-vinyl acetate)/polyvinylidene chloride/poly(ethylene-co-vinyl acetate) laminates would be removed by 25.0 and 12.5% of customers, respectively. Polyamide/polyethylene double and single packaging would be removed from the market only by 5.0% of respondents. Data have shown that cheese and packaging quality are dependent on lactic acid cheese surface microflora. The type of this microflora is particularly dependent on packaging air-tightness. Anaerobe microorganisms and their metabolites influence properties of packaging materials. On these bases, and considering customers’ requirements, a modified packaging system was elaborated. One strategy for optimising traditional packaging systems is the aloe incorporation into the packaging design. The proposed modification of cheese packaging system would include the coating of packaging surfaces (made of synthetic materials) with a thin layer of aloe aerosol and an edible layer, decomposed by lactic fermentation bacteria after a given period of cheese storage.

The Production of Industrial Cow’s Milk Curds

By the historical viewpoint, cheeses are the final product of a complex work starting from milk. This liquid substance has to be coagulated: as a result, a heterogeneous matter—curd—is precipitated from the original milk. The rough composition of this intermediate influences the chemical composition of the final cheese. For these reasons, the production of industrial curds should be studied with attention. Different systems are available at present, but the mail process concerns always the coagulation of the original milk and the production of readily available curds for immediate or subsequent use (near the same cheesemaker or in different locations).This chapter discusses the normal production of prepackaged and ready-to-use cow’s milk curds with several technological modifications for industrial purposes.