This study aims to develop a quantitative HS-SPME-GC-MS method to monitor concomitantly the evolution of short and medium chain free fatty acids and hexanal during cheese storage. Indeed, food storage is associated with the production of these markers whose amounts determine the taste and the spoilage level of cheese [1,2]. Therefore, their analysis can be useful in the evaluation of dairy product shelf-life [3]. Hexanal, butanoic, isovaleric, hexanoic, octanoic and decanoic acids were analyzed by optimizing the GC-MS conditions in SIM mode. Moreover, different salting-out agents and SPME-fibers were compared to improve their extractions. This optimized method was validated and applied on two cheese samples (Grana Padano and Fresh Asiago) to compare the efficacy of two packaging systems: a polycoupled packaging named Ideabrill® and a HDPE film. The trapping abilities of 4 fiber types (100 µm PDMS, 75 µm CAR/PDMS, 50/30 µm DVB/CAR/PDMS and 85 µm PA) was evaluated and followed by the comparison of 4 salts (NaCl, Na2SO4, NaH2PO4 and Na2CO3) on the extraction of FFAs and hexanal. The 75 µm CAR/PDMS fiber and the use of NaH2PO4 as salting-out agent resulted to be the most appropriate conditions for the extraction of analytes. A progressive increase of hexanal and FFAs during storage was noted confirming that these compounds are sensitive markers of cheese deterioration. All along storage, the concentrations of these markers became higher in the HDPE film. After 12 weeks of study for Grana Padano (GP) and 4 weeks for Fresh Asiago (FA), the Ideabrill® packaging allowed a lower increment of FFAs (11.6-fold increase for GP and 5.9 for FA) in comparison with the HDPE film (21.5-fold increase for GP and 7.4 for FA). The amounts of hexanal were also lower in the Ideabrill® packaging (0.58 against 1.04 mg/kg in GP and 0.38 against 0.55 mg/kg in FA). By slowing down the increment of FFAs and hexanal, the Ideabrill® packaging has proved to be more effective than a common HDPE film in the preservation of the cheeses studied. This method can represent an important solution in the food industry sector, whose growth requires the optimization of fast and performing analytical methods that could help for example in shelf life studies, quality control or active packaging development. References [1] McSweeney, P. L. H., & Sousa, M. J. Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review. Lait. 2000; 80 (3), 293-324. [2] Mannion, D. T., Furey, A., & Kilcawley, K. N. Free fatty acids quantification in dairy products. International Journal of Dairy Technology. 2016; 69 (1), 1-12. [3] Elisia, I., & Kitts, D. D. Quantification of hexanal as an index of lipid oxidation in human milk and association with antioxidant components. Journal of Clinical Biochemistry and Nutrition. 2011; 49 (3), 147-152.

Preservation of cheese quality: evaluation of food packaging efficiency through the monitoring of free fatty acids and hexanal by HS-SPME-GC-MS.

Franks Kamgang Nzekoue;VITTORI, ELISA;Sauro Vittori;Giovanni Caprioli;Gianni Sagratini.
2018-01-01

Abstract

This study aims to develop a quantitative HS-SPME-GC-MS method to monitor concomitantly the evolution of short and medium chain free fatty acids and hexanal during cheese storage. Indeed, food storage is associated with the production of these markers whose amounts determine the taste and the spoilage level of cheese [1,2]. Therefore, their analysis can be useful in the evaluation of dairy product shelf-life [3]. Hexanal, butanoic, isovaleric, hexanoic, octanoic and decanoic acids were analyzed by optimizing the GC-MS conditions in SIM mode. Moreover, different salting-out agents and SPME-fibers were compared to improve their extractions. This optimized method was validated and applied on two cheese samples (Grana Padano and Fresh Asiago) to compare the efficacy of two packaging systems: a polycoupled packaging named Ideabrill® and a HDPE film. The trapping abilities of 4 fiber types (100 µm PDMS, 75 µm CAR/PDMS, 50/30 µm DVB/CAR/PDMS and 85 µm PA) was evaluated and followed by the comparison of 4 salts (NaCl, Na2SO4, NaH2PO4 and Na2CO3) on the extraction of FFAs and hexanal. The 75 µm CAR/PDMS fiber and the use of NaH2PO4 as salting-out agent resulted to be the most appropriate conditions for the extraction of analytes. A progressive increase of hexanal and FFAs during storage was noted confirming that these compounds are sensitive markers of cheese deterioration. All along storage, the concentrations of these markers became higher in the HDPE film. After 12 weeks of study for Grana Padano (GP) and 4 weeks for Fresh Asiago (FA), the Ideabrill® packaging allowed a lower increment of FFAs (11.6-fold increase for GP and 5.9 for FA) in comparison with the HDPE film (21.5-fold increase for GP and 7.4 for FA). The amounts of hexanal were also lower in the Ideabrill® packaging (0.58 against 1.04 mg/kg in GP and 0.38 against 0.55 mg/kg in FA). By slowing down the increment of FFAs and hexanal, the Ideabrill® packaging has proved to be more effective than a common HDPE film in the preservation of the cheeses studied. This method can represent an important solution in the food industry sector, whose growth requires the optimization of fast and performing analytical methods that could help for example in shelf life studies, quality control or active packaging development. References [1] McSweeney, P. L. H., & Sousa, M. J. Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review. Lait. 2000; 80 (3), 293-324. [2] Mannion, D. T., Furey, A., & Kilcawley, K. N. Free fatty acids quantification in dairy products. International Journal of Dairy Technology. 2016; 69 (1), 1-12. [3] Elisia, I., & Kitts, D. D. Quantification of hexanal as an index of lipid oxidation in human milk and association with antioxidant components. Journal of Clinical Biochemistry and Nutrition. 2011; 49 (3), 147-152.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11581/408396
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