Introduction: 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]. Methods: 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. Results: 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). Conclusions 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. Novel Aspect: Hexanal and FFAs are good chemicals markers of cheese shelf-life. This is the first GC-MS method reported to quantify simustaneously these markers in cheese. References 1. McSweeney, P. L. H., & Sousa, M. J., Lait, 80 (3), 293-324 (2000). 2. Mannion, D. T., Furey, A., & Kilcawley, K. N., International Journal of Dairy Technology, 69 (1), 1-12 (2016). 3. Elisia, I., & Kitts, D. D., Journal of Clinical Biochemistry and Nutrition, 49 (3), 147-152 (2011).
FREE FATTY ACIDS AND HEXANAL AS SHELF LIFE MARKERS IN CHEESE: EVALUATION OF FOOD PACKAGING EFFICIENCY THROUGH A QUANTITATIVE HS-SPME-GC-MS METHO
Astride Franks Kamgang Nzekoue;Elisa Vittori;Sauro Vittori;Giovanni Caprioli;Gianni Sagratini.
2018-01-01
Abstract
Introduction: 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]. Methods: 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. Results: 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). Conclusions 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. Novel Aspect: Hexanal and FFAs are good chemicals markers of cheese shelf-life. This is the first GC-MS method reported to quantify simustaneously these markers in cheese. References 1. McSweeney, P. L. H., & Sousa, M. J., Lait, 80 (3), 293-324 (2000). 2. Mannion, D. T., Furey, A., & Kilcawley, K. N., International Journal of Dairy Technology, 69 (1), 1-12 (2016). 3. Elisia, I., & Kitts, D. D., Journal of Clinical Biochemistry and Nutrition, 49 (3), 147-152 (2011).I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
