Effects of different packaging systems on microbiological, sensory and peptide profile in fiordilatte cheese

Mass spectrometry hyphenated techniques for the analysis of volatiles and peptides in soft cheese: Useful tools for the shelf life optimization

“…Cheese samples submitted to conventional packaging procedures were also analyzed as a CNT during the timeframe of 8 days corresponding to the shelf life. A dynamic evolution in aqueous extracts of peptides belonging almost exclusively to αS1‐casein was observed and only few peptide sequences coming from β‐, αS2‐, and k‐caseins were found, regardless of packaging techniques, differently from fiordilatte samples, that were characterized by peptides belonging almost exclusively to β‐casein . These data suggested the major contribution of αS1‐casein in the proteolysis of soft cream cheese, probably due to the low pH and the specific action of chymosin .…”

“…In particular, a refined identification by focusing on selected time segments corresponding to the most intense peaks was carried out, obtaining a rapid identification of peptide sequences by a single chromatographic run. The whole process for the sequence characterization of the peptide fractions was extensively reported in the work by . Overall, this approach has the advantage of reducing analysis time and costs, allowing to obtain important information and a rapid identification of peptide sequences by a single LC‐MS/MS run.…”

“…In an attempt to have a more global view of the complex proteolytic process of the water soluble fractions in dairy products, a semiquantitative evaluation was carried out by extracting the peptide characteristic ion current chromatogram (EIC). Molecular masses of the most abundant peptides were obtained by analyzing the mass spectra associated to the most intense chromatographic peaks . Each peptide identified by database search was selected for EIC processing and then semiquantified in all the samples.…”

“…Extraction of hydrophilic peptides and sample cleanup were performed following the procedure of . After suspension of the homogenized sample of 3 g in 12.5 mL of reduction buffer composed of trisodium citrate dehydrate and DTT in urea, step of centrifugation and filtration were carried out before SPE with TELOS C18 (Extracion columns; 6 mL/500 mg of sorbent, Kinesis) and a polymeric cartridges TELOS neo PRP (Polar‐modified Reversed Phase) (1 mL/30 mg of sorbent, Kinesis).…”

“…Proteolysis of caseins provides a range of small‐ and intermediate‐sized peptides and free amino acids, which probably only contribute to the background flavor of most cheese varieties . Therefore, the peptide characterization can play a fundamental role in cheese‐making technology and packaging, allowing to obtain a customized product for food manufacturers .…”