A preliminary study of soft cheese degradation in different packaging conditions by ¹H‐NMR

Abstract

This preliminary work deals with the influence of packaging on the degradation of an Italian soft cheese studied by NMR. The NMR profiles of aqueous cheese extracts were acquired as a function of time during storage of cheese inside and outside the original package. From the NMR spectra 15 metabolites are quantified and used in a kinetic degradation model and in a multivariate algorithm in order to evaluate the changes in the metabolic composition of cheese stored under different conditions.

Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science: A Comprehensive Review

“…NMR spectroscopy has been used for the quality control of foods in terms of monitoring stability (Alonso‐Salces, Holland, & Guillou, ; Guillen & Goicoechea, ; Lamanna, Piscioneri, Romanelli, & Sharma, ; Souza, Martínez, Ferreira, & Kaiser, ), storage history (Belloque et al., ; Fronimaki et al., ; Graham et al., ), packaging (Pentimalli et al., ), safety (Beer et al., ; Marchand et al., ; Monakhova, Kuballa, & Lachenmeier, ), evaluation of agronomic practices (Consonni et al., ; Gallo et al., ; Jahangir et al., ; Winning et al., ; Zhang, Breksa, Mishchuk, & Slupsky, ), and studying process‐induced effects (Alves Filho et al., ; García‐García, Lamichhane, Castejón, Cambero, & Bertram, ; Lopez‐Sanchez et al., ; Sinanoglou et al., ; Vermathen et al., ; Wakamatsu, Handa, & Chiba, ; Zoumpoulakis et al., ; Hwang et al, ). Characteristic examples of foods include fish (Erikson et al., ; Martinez et al., ; Tan et al, ), meat (Straadt, Aaslyng, & Bertram, ), spices (Cagliani, Culeddu, Chessa, & Consonni, ; Ordoudi et al., ), beverages (Almeida et al., ; Le Gall, Colquhoun, & Defernez, ; Spevacek, Benson, Bamforth, & Slupsky, ; Walch, Stühlinger, Lachenmeier, Monakhova, & Kuballa, 2012a), oils (Lucas‐Torres, Pérez, Cabañas, & Moreno, ), and dairy products (Maher & Rochfort, ; Shintu & Caldarelli, ).…”

“…Although there are several studies related to food packaging where NMR is used for the chemical characterization of packaging materials (Aytac et al, ; Papadimitriou et al., ; Razzaq et al., ; Šešlija et al., ; Wang et al., ), the real challenge from a food science perspective will be the application of NMR on studying the effects of different packaging materials on the composition, quality, safety, shelf life, and sensory perception of foods. Studies involve the monitoring of cheese degradation under various packaging conditions using 1 H‐NMR (Lamanna et al., ), the effect of gamma irradiation of food packaging materials (Pentimalli et al., ), determination of whether or not plastic food packaging materials comply with governmental agency regulations (Métois, Scholler, Bouquant, & Feigenbaum, ), and the identification of the additives in extracts of packaging plastics (Ehret‐Henry, Bouquant, Scholler, & Klinck, ).…”

Applications of NMR in Dairy Research

“…L. casei ), indicating the influence these added species can have on the metabolic profiles of these products [33]. Lamanna et al combined high resolution magic angle spinning (HR-MAS) with liquid NMR of aqueous extracts to monitor the degradation of samples of Italian soft cheeses, showing relative increases in signals assigned to glucose (although it is likely that lactose contributed to these signals, since many of the lactose signals are co-resonant with those of glucose), lactate, phosphocholine, glycerophosphocholine and creatine [34]. In 2007, Gianferri et al used 1 H NMR to measure the metabolic profile of buffalo mozzarella, which may have applications for assessing the authenticity of such products [6].…”

NMR comparison of in vitro digestion of Parmigiano Reggiano cheese aged 15 and 30 months

“…. After having referenced all spectra to the TSP signal to 0.00 ppm, the assignment was carried out on the base of literature . The spectra recorded on cheese extracts, before starting the in vitro digestion, are characterized by the presence of sharp signals.…”