Maria Antonietta Brescia

Geographical origin and breed discrimination of Apulian lamb meat samples by means of analytical and spectroscopic determinations

With the aim of finding parameters capable of characterizing meat according to geographical origin, twenty-five lamb meat samples from three areas located in Apulia (Southern Italy) were analysed for moisture, ash, fat and protein content, stable isotope ratios ((15)N/(14)N and (13)C/(12)C), major elements (Ca, Mg, Na, K) and trace metals (Zn, Cu, Fe, Cr). (1)H high resolution magic angle spinning (HR-MAS) NMR spectra were also obtained for all the samples. The advantages of the (1)H HR-MAS NMR technique are that sample preparation is easy, since the spectrum is obtained directly on the minced solid sample, and that information is acquired for a large number of metabolites (amino acids, fatty acids, sugars, etc.). The application of multivariate statistical analysis to two data sets containing tissue composition results together with the metals contents and (1)H HR-MAS NMR spectral data together with isotope ratios, respectively, provided in both cases a satisfactory origin differentiation of lamb meat samples.

Characterization of Italian durum wheat semolina by means of chemical analytical and spectroscopic determinations

ABSTRACT Proton high-resolution magic angle spinning nuclear magnetic resonance (1H HR-MAS NMR) has been applied for the analysis of two cultivars of durum wheat produced in different Italian geographical areas. Furthermore, on the same samples, isotopic ratios were measured by mass spectrometry (IRMS). The application of chemometrics to these results permitted the discrimination of semolina by cultivar and geographical origin. A similar approach has been applied to the results obtained from chemical analyses. The comparison showed that NMR spectroscopy can provide a faster method for the detection of differences among the durum wheat semolina according to geographical and varietal origin. Furthermore, IRMS data are suitable to provide information about the geographical origin of samples. This present investigation is part of an extensive research project to find a scientific method capable of classifying wheat foods for the assignment of a “denomination of origin” trademark.

High resolution nuclear magnetic resonance spectroscopy (NMR) studies on meat components: potentialities and prospects

Abstract In recent years, increasing application of nuclear magnetic resonance (NMR) spectroscopy in the study of the agricultural food products has been remarked, thanks to the advantages of this technique over other conventional analytical techniques. This preliminary work presents, for the first time, the application of an innovative NMR technique, the proton high resolution magic angle spinning (1H HR-MAS), for studying meat features. It stresses that this method makes it possible to acquire qualitative and quantitative information about chemical composition, both quickly and without any particular preparation of the sample to be analysed. Finally, the study highlights the potentiality of this method in defining the origin of meat and the possibility of identifying meat adulteration.

Chapter 13 – Ripening of Table Olives: Use of Magnetic Resonance Imaging (MRI)

Publisher Summary In food science MRI techniques allow the interior of foods to be imaged non-invasively and non-destructively. These images can then be quantified to yield information about several processes and material properties, such as mass and heat transfer, fat and ice crystallization, gelation, water mobility, composition and volume changes, food stability and maturation, flow behavior, and temperature. This chapter presents routine H HR-MAS NMR and MRI analysis on the structural modifications that take place during the ripening of Bella della Daunia table olives produced in a restricted geographical area of Apulia in Southern Italy. H HR-MAS NMR experiments confirm the results of routine analyses, giving an interesting insight into the olive composition and showing the compositional changes occurring during the maturation of the fruit. MRI highlighted local movements of macro-components in the pulp during ripening. Evidence was obtained of a wave of apparent high water activity moving out from the inner to the outer mesocarp during the ripening process. The MRI approach could be used to characterize olives of different cultivars to provide information about the NMR parameters that differentiate the olives and explain characteristics such as pulp consistency and detachment of the pulp from the kernel. The results of such a study should be of value in the agricultural industry for quality control and for characterizing typical agricultural products.

Ripening of Table Olives: Use of Magnetic Resonance Imaging (MRI)

Publisher Summary In food science MRI techniques allow the interior of foods to be imaged non-invasively and non-destructively. These images can then be quantified to yield information about several processes and material properties, such as mass and heat transfer, fat and ice crystallization, gelation, water mobility, composition and volume changes, food stability and maturation, flow behavior, and temperature. This chapter presents routine H HR-MAS NMR and MRI analysis on the structural modifications that take place during the ripening of Bella della Daunia table olives produced in a restricted geographical area of Apulia in Southern Italy. H HR-MAS NMR experiments confirm the results of routine analyses, giving an interesting insight into the olive composition and showing the compositional changes occurring during the maturation of the fruit. MRI highlighted local movements of macro-components in the pulp during ripening. Evidence was obtained of a wave of apparent high water activity moving out from the inner to the outer mesocarp during the ripening process. The MRI approach could be used to characterize olives of different cultivars to provide information about the NMR parameters that differentiate the olives and explain characteristics such as pulp consistency and detachment of the pulp from the kernel. The results of such a study should be of value in the agricultural industry for quality control and for characterizing typical agricultural products.

Ripening of Table Olives

Publisher Summary In food science MRI techniques allow the interior of foods to be imaged non-invasively and non-destructively. These images can then be quantified to yield information about several processes and material properties, such as mass and heat transfer, fat and ice crystallization, gelation, water mobility, composition and volume changes, food stability and maturation, flow behavior, and temperature. This chapter presents routine H HR-MAS NMR and MRI analysis on the structural modifications that take place during the ripening of Bella della Daunia table olives produced in a restricted geographical area of Apulia in Southern Italy. H HR-MAS NMR experiments confirm the results of routine analyses, giving an interesting insight into the olive composition and showing the compositional changes occurring during the maturation of the fruit. MRI highlighted local movements of macro-components in the pulp during ripening. Evidence was obtained of a wave of apparent high water activity moving out from the inner to the outer mesocarp during the ripening process. The MRI approach could be used to characterize olives of different cultivars to provide information about the NMR parameters that differentiate the olives and explain characteristics such as pulp consistency and detachment of the pulp from the kernel. The results of such a study should be of value in the agricultural industry for quality control and for characterizing typical agricultural products.