Chemometric evaluation of the metabolites and volatile profiles of mite-ripened cheeses

Carvalho, Michelle M.; Filho, Elenilson G. Alves; Silva, Lorena; Martins, Fátima Itana Chaves Custódio; Matioli, André L.; Oliveira, Eugênio E.; Rodrigues, Tigressa Helena Soares; Ferreira, Célia L. L. F.; Silva, Norma Machado da; Zocolo, Guilherme Julião; Lindner, Juliano De Dea

doi:10.1016/j.idairyj.2020.104806

Cited by 10 publications

(12 citation statements)

References 44 publications

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“…Particularly in the Brazilian context, Carvalho et al. (2020) applied a metabolomics approach to compare cheeses from two Brazilian regions, Chapecó and Serro.…”

Section: Resultsmentioning

confidence: 99%

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One step further: application of metabolomics techniques on the geographical indication (GI) registration process

Artêncio

Cassago

Giraldi

et al. 2022

BPMJ

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PurposeA region can be registered as a geographical indication (GI) when its human or natural characteristics influence product attributes. However, GI registration is a complex process that can lead applicants to conflicts and resource waste. Since metabolomics can support product typicality, it can be an effective tool to evidence the place-product link, essential for GI registration. With the aim of increasing GI registration efficiency, this research aimed to map the Brazilian GI registration process from end to end, using business process model and notation (BPMN), and evaluate the application of metabolomics techniques as facilitator.Design/methodology/approachA qualitative exploratory study was proposed, with the Brazilian GI registration process as unit of analysis. Primary data was obtained through twelve in-depth interviews with GI producers, members of supporting institutions and metabolomics experts. Based on the collected data, the complete GI registration map was designed with bpmn.io software.FindingsResults provided a clear view of the GI registration process. Interviewees considered the selection of the appropriate GI category, the establishment of GI common rules, product specification and the confirmation of the place-product link as the most demanding requirements. Since the last two involve specifying the influence of the origin on products, the use of metabolomics was suggested as a powerful tool to complete these stages.Research limitations/implicationsThe theoretical contribution is provided by the interweave of the three scientific fields mentioned (GI, business process management (BPM) and metabolomics) to contribute to the still small body of literature on GI-related processes. Additionally, other theoretical contributions are the presentation of a GI registration map associated to the use of “omics” techniques as process facilitator.Practical implicationsThe practical contribution of this work is the establishment of an end-to-end view of the entire GI registration process, which makes easier for applicants to engage, plan resources and achieve the GI label. Furthermore, metabolomics acts as a facilitator since its data can be used for different purposes on the way to GI registration.Social implicationsResults can be used to facilitate GI registration, reducing resources demanded from applicants. GI labels provide product protection, better selling prices and competitive advantages for producers, which are positive outcomes in countries with a commodity-based economy like Brazil.Originality/valueThe originality of the study lies in the approach used to map the GI registration process, as well as the suggestion of metabolomics as facilitator in some of its stages.

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“…Particularly in the Brazilian context, Carvalho et al. (2020) applied a metabolomics approach to compare cheeses from two Brazilian regions, Chapecó and Serro.…”

Section: Resultsmentioning

confidence: 99%

“…Particularly in the Brazilian context, Carvalho et al (2020) applied a metabolomics approach to compare cheeses from two Brazilian regions, Chapec o and Serro. As a result, the authors found that the cheeses were chemically and sensorially different, although the production methods were very similar.…”

Section: To Beapplication Of Metabolomicsmentioning

confidence: 99%

One step further: application of metabolomics techniques on the geographical indication (GI) registration process

Artêncio

Cassago

Giraldi

et al. 2022

BPMJ

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“…Cheeses, like all fermented foods, are man-made dynamic ecosystems, in which the environment is organic and the biota (with a few exceptions in which arthropods play a more or less beneficial role (Carvalho et al, 2020;Marcellino and Benson, 2014) is made solely by microbes (bacteria, fungi and viruses) (Gobbetti et al, 2018;Jonnala et al, 2018;Wolfe and Dutton, 2015). Microbial metabolism is among the main drivers of cheese sensory properties, and the dynamics of the microbiota strongly impacts cheese quality and safety (Gobbetti et al, 2018;Jonnala et al, 2018).…”

Section: Forewordmentioning

confidence: 99%

Microbial association networks in cheese: a meta-analysis

Parente

Zotta

Ricciardi

2021

Preprint

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Interactions among starter and non-starter microorganisms (starter bacteria, naturally occurring or intentionally added non-starter bacteria, yeasts and filamentous fungi, spoilage and pathogenic microorganisms and, finally bacteriophages and even arthropods) deeply affect the dynamics of cheese microbial communities and, as a consequence, multiple aspects of cheese quality, from metabolites affecting the taste, aroma and flavor, to body, texture and color. Understanding and exploiting microbial interactions is therefore key to managing cheese quality. This is true for the simplest systems (fresh cheeses produced from pasteurized milk using defined starters composed solely of Lactic Acid Bacteria) and the more so for complex, dynamic systems, like surface ripened cheese produced from raw milk, in which a dynamic succession of diverse microorganisms is essential for obtained the desired combination of sensory properties while guaranteeing safety. Positive (commensalism, protocooperation) and negative (competition, amensalism, predation and parasitism) among members of the cheese biota have been reviewed multiple times. Although the complex, multidimensional datasets generated by multi-omic approaches to cheese microbiology and biochemistry are ideally suited for the representation of biotic and metabolic interactions as networks, network science concepts and approaches are rarely applied to cheese microbiology. In this review we first illustrate concepts relevant to the description of microbial interaction networks using network science concepts. Then, we briefly review methods used for the inference and analysis of microbial association networks and their potential use in the interpretation of the cheese interactome. Since these methods can only be used for mining microbial associations, a review of the experimental methods used to confirm the nature of microbial interactions among cheese microbes. Finally, we demonstrate the potential of microbial association network inference by mining metataxonomic data stored in the public database DairyFMBN, a specialized version of FoodMicrobionet which collates data on 74 metataxonomic studies on dairy products. Microbial association networks were inferred from 34 studies on cheese with up to 4 different methods and the results discussed to evaluate several aspects (choice of method, level of taxonomic resolution for the analysis, network, node and edge properties) which provide insight on the usefulness of this approach as explorative tool in the detection of microbial interactions in cheese.

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“…Mites are found in stored foods that are rich in fat and protein, such as cheese, ham, nuts, date fruits, oats, barley, and flour 3‐6 . Consumption of mite‐infested products can cause enteritis, diarrhea, and damage to the urinary tract, besides triggering allergic reactions 7‐10 . The typical indication of cheese mite infestation is the presence of a fine brown powder on the cheese surface, composed of layer on layer of dead and live mites, mite excrement, and minute particles of uneaten cheese.…”

Section: Introductionmentioning

confidence: 99%

“…[3][4][5][6] Consumption of mite-infested products can cause enteritis, diarrhea, and damage to the urinary tract, besides triggering allergic reactions. [7][8][9][10] The typical indication of cheese mite infestation is the presence of a fine brown powder on the cheese surface, composed of layer on layer of dead and live mites, mite excrement, and minute particles of uneaten cheese. Cheese mites normally live on the external surface of cheese but can attack the crust and penetrate inside the cheese.…”

Section: Introductionmentioning

confidence: 99%

Effects of gaseous ozone treatment on the mite pest control and qualitative properties during ripening storage of pecorino cheese

et al. 2023

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BACKGROUND Ripened cheeses, such as pecorino, are susceptible to mites and molds contamination on the crust area that must be removed before the product can be marketed. This study investigates the effectiveness of gaseous ozone treatment in the control of microbiological and mite growth without negatively affecting product quality. RESULTS Cheese samples were treated with gaseous ozone at 200 and 300 ppb for 8 h per day (overnight) for 150 days in storage rooms under controlled conditions (12 °C and 85% relative humidity). The results showed that ozone at 200 ppb limits the growth of mites starting from 25 days of storage and significantly reduced bacteria, molds, and yeasts counts starting from 75 days of storage. Concerning the physicochemical and qualitative parameters evaluated during ripening (weight loss, moisture content, dry weight, ash, fat, protein, total nitrogen, color, non‐destructive firmness), no significant differences were shown between the control samples and ozone treatment at 200 ppb. Sensory analysis (consumer test) also showed no specific defects with the ozone‐treated samples. It was observed that the ozone treatment at 300 ppb had limited microbiological growth and no alteration of sensory aspects but did not have the same positive impact on some aspects of overall quality, compared with ozone treatment at 200 ppb. CONCLUSION The use of gaseous ozone treatments during ripening of pecorino cheese can potentially offer an excellent solution for the control of mite growth, while preserving the quality and sensory characteristics of the product. For this reason, this technique could be very useful for commercial purposes. © 2022 Society of Chemical Industry.

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Chemometric evaluation of the metabolites and volatile profiles of mite-ripened cheeses

Cited by 10 publications

References 44 publications

One step further: application of metabolomics techniques on the geographical indication (GI) registration process

One step further: application of metabolomics techniques on the geographical indication (GI) registration process

Microbial association networks in cheese: a meta-analysis

Effects of gaseous ozone treatment on the mite pest control and qualitative properties during ripening storage of pecorino cheese

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