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Rosalba Lanciotti - One of the best experts on this subject based on the ideXlab platform.
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Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce
Food Microbiology, 2015Co-Authors: Lorenzo Siroli, Giulia Tabanelli, Chiara Montanari, Francesca Patrignani, Diana I. Serrazanetti, Fausto Gardini, Rosalba LanciottiAbstract:Outbreaks of food-borne disease associated with the consumption of fresh and minimally processed fruits and vegetables have increased dramatically over the last few years. Traditional chemical sanitizers are unable to completely eradicate or kill the microorganisms on fresh produce. These conditions have stimulated research to alternative methods for increasing food safety. The use of protective cultures, particularly lactic acid bacteria (LAB), has been proposed for minimally processed products. However, the application of bioprotective cultures has been limited at the industrial level. From this perspective, the main aims of this study were to select LAB from minimally processed fruits and vegetables to be used as biocontrol agents and then to evaluate the effects of the selected strains, alone or in combination with natural antimicrobials (2-(E)-hexenal/Hexanal, 2-(E)-hexenal/citral for apples and thyme for lamb's lettuce), on the shelf-life and safety characteristics of minimally processed apples and lamb's lettuce. The results indicated that applying the Lactobacillus plantarum strains CIT3 and V7B3 to apples and lettuce, respectively, increased both the safety and shelf-life. Moreover, combining the selected strains with natural antimicrobials produced a further increase in the shelf-life of these products without detrimental effects on the organoleptic qualities.
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effects of sub lethal concentrations of Hexanal and 2 e hexenal on membrane fatty acid composition and volatile compounds of listeria monocytogenes staphylococcus aureus salmonella enteritidis and escherichia coli
International Journal of Food Microbiology, 2008Co-Authors: Francesca Patrignani, Nicoletta Belletti, Fausto Gardini, Luciana Iucci, Elisabetta M Guerzoni, Rosalba LanciottiAbstract:In recent years, the interest in the possible use of natural alternatives to food additives to prevent bacterial and fungal growth has notably increased. Plants and plant products can represent a source of natural alternatives to improve the shelf-life and the safety of food. Some of these compounds, i.e. Hexanal, hexanol, 2-(E)-hexenal and 3-(Z)-hexenol, produced throughout the lipoxygenase pathway have important roles in plant defence with a protective action towards microbial proliferation in wounded areas. Otherwise, Hexanal and 2-(E)-hexenal have evidenced a marked antimicrobial activity against food spoilage and pathogenic microbial species both in model and real systems. The precise mechanisms of action of all these antimicrobial compounds are not yet clear. Because the usage of these compounds as antimicrobials in foods has to be supported by the comprehension of mechanisms of action of these compounds, the overall purpose of this work was to study the modifications of the cell membrane and volatile compounds of Listeria monocytogenes, Staphylococcus aureus, Salmonella enteritidis and Escherichia coli during the growth in the presence of sub-lethal doses of these two aldehydes. The results obtained evidenced that the tested molecules induced noticeable modifications of the composition of cell membrane and the volatile compounds produced during the growth. Although specific differences in relation to the species considered were identified, 2-(E)-hexenal and Hexanal induced a marked increase of some membrane associated fatty acids, both linear and branched fatty acids as well as unsaturated fatty acids, and released free fatty acids.
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Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits
Trends in Food Science and Technology, 2004Co-Authors: Rosalba Lanciotti, Nicoletta Belletti, Andrea Gianotti, Francesca Patrignani, M. Elisabetta Guerzoni, Fausto GardiniAbstract:Minimally processed fruits are an important area of potential growth in rapidly expanding fresh cut produce. However, the degree of safety obtained with the currently applied preservation methods seems to be not sufficient. The interest in the possible use of natural compounds to prevent microbial growth has notably increased in response to the consumer pressure to reduce or eliminate chemically synthesized additives in foods. The aim of this work is to give an overview on the application of natural compounds, such as Hexanal, 2-(E)-hexenal, hexyl acetate and citrus essential oils, to improve the shelf-life and the safety of minimally processed fruits as well as their mechanisms of action. © 2003 Elsevier Ltd. All rights reserved.
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application of Hexanal e 2 hexenal and hexyl acetate to improve the safety of fresh sliced apples
Journal of Agricultural and Food Chemistry, 2003Co-Authors: Rosalba Lanciotti, Nicoletta Belletti, Andrea Gianotti, Francesca Patrignani, Fausto Gardini, M. Elisabetta GuerzoniAbstract:The aims of this work were to evaluate the effects of different concentrations of Hexanal, (E)-2-hexenal, hexyl acetate, and their mixtures on the fate of pathogenic species such as Escherichia coli, Salmonella enteritidis, and Listeria monocytogenes inoculated in model systems as well as the antimicrobial activity against the target species of the chosen molecules when added to the packaging atmosphere of inoculated fresh-sliced apples. The result obtained in this work pointed out the potential use of compounds such as Hexanal, (E)-2-hexenal, and hexyl acetate for both the extension of shelf life and an improvement of hygienic safety of “minimally processed foods”. In fact, Hexanal, (E)-2-hexenal, and hexyl acetate had a significant inhibitory effect against pathogen microorganisms frequently isolated from raw materials (E. coli, S. enteritidis, and L. monocytogenes) when inoculated in both model and real systems. In this last condition, these compounds, at the levels used (150, 150, and 20 ppm for hexan...
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effects of Hexanal trans 2 hexenal and storage temperature on shelf life of fresh sliced apples
Journal of Agricultural and Food Chemistry, 2000Co-Authors: Maria Rosaria Corbo, Rosalba Lanciotti, Fausto Gardini, Milena Sinigaglia, M. Elisabetta GuerzoniAbstract:In this paper, the effects of Hexanal and trans-2-hexenal, which are both natural molecules characterizing apple aroma, on the microbial population and on color retention of fresh sliced apples were evaluated. In particular, a central composite design (CCD) was developed to assess the individual and interactive effects of the chosen volatile molecules and storage temperatures on (i) the growth of the naturally occurring microflora, (ii) the evolution over time of an inoculated spoilage yeast (Pichia subpelliculosa), and (iii) the enzymatic browning reaction in minimally processed apples. The inclusion of Hexanal and trans-2-hexenal in the storage atmosphere of apple slices determined a significant extension of shelf life also when P. subpelliculosa was inoculated at levels of 103 colony-forming units/g and abusive storage temperatures were used. In fact, the presence of these molecules in the packaging atmospheres considerably prolonged the lag phases of the inoculated yeast and reduced the growth potenti...
Fausto Gardini - One of the best experts on this subject based on the ideXlab platform.
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Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce
Food Microbiology, 2015Co-Authors: Lorenzo Siroli, Giulia Tabanelli, Chiara Montanari, Francesca Patrignani, Diana I. Serrazanetti, Fausto Gardini, Rosalba LanciottiAbstract:Outbreaks of food-borne disease associated with the consumption of fresh and minimally processed fruits and vegetables have increased dramatically over the last few years. Traditional chemical sanitizers are unable to completely eradicate or kill the microorganisms on fresh produce. These conditions have stimulated research to alternative methods for increasing food safety. The use of protective cultures, particularly lactic acid bacteria (LAB), has been proposed for minimally processed products. However, the application of bioprotective cultures has been limited at the industrial level. From this perspective, the main aims of this study were to select LAB from minimally processed fruits and vegetables to be used as biocontrol agents and then to evaluate the effects of the selected strains, alone or in combination with natural antimicrobials (2-(E)-hexenal/Hexanal, 2-(E)-hexenal/citral for apples and thyme for lamb's lettuce), on the shelf-life and safety characteristics of minimally processed apples and lamb's lettuce. The results indicated that applying the Lactobacillus plantarum strains CIT3 and V7B3 to apples and lettuce, respectively, increased both the safety and shelf-life. Moreover, combining the selected strains with natural antimicrobials produced a further increase in the shelf-life of these products without detrimental effects on the organoleptic qualities.
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effects of sub lethal concentrations of Hexanal and 2 e hexenal on membrane fatty acid composition and volatile compounds of listeria monocytogenes staphylococcus aureus salmonella enteritidis and escherichia coli
International Journal of Food Microbiology, 2008Co-Authors: Francesca Patrignani, Nicoletta Belletti, Fausto Gardini, Luciana Iucci, Elisabetta M Guerzoni, Rosalba LanciottiAbstract:In recent years, the interest in the possible use of natural alternatives to food additives to prevent bacterial and fungal growth has notably increased. Plants and plant products can represent a source of natural alternatives to improve the shelf-life and the safety of food. Some of these compounds, i.e. Hexanal, hexanol, 2-(E)-hexenal and 3-(Z)-hexenol, produced throughout the lipoxygenase pathway have important roles in plant defence with a protective action towards microbial proliferation in wounded areas. Otherwise, Hexanal and 2-(E)-hexenal have evidenced a marked antimicrobial activity against food spoilage and pathogenic microbial species both in model and real systems. The precise mechanisms of action of all these antimicrobial compounds are not yet clear. Because the usage of these compounds as antimicrobials in foods has to be supported by the comprehension of mechanisms of action of these compounds, the overall purpose of this work was to study the modifications of the cell membrane and volatile compounds of Listeria monocytogenes, Staphylococcus aureus, Salmonella enteritidis and Escherichia coli during the growth in the presence of sub-lethal doses of these two aldehydes. The results obtained evidenced that the tested molecules induced noticeable modifications of the composition of cell membrane and the volatile compounds produced during the growth. Although specific differences in relation to the species considered were identified, 2-(E)-hexenal and Hexanal induced a marked increase of some membrane associated fatty acids, both linear and branched fatty acids as well as unsaturated fatty acids, and released free fatty acids.
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Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits
Trends in Food Science and Technology, 2004Co-Authors: Rosalba Lanciotti, Nicoletta Belletti, Andrea Gianotti, Francesca Patrignani, M. Elisabetta Guerzoni, Fausto GardiniAbstract:Minimally processed fruits are an important area of potential growth in rapidly expanding fresh cut produce. However, the degree of safety obtained with the currently applied preservation methods seems to be not sufficient. The interest in the possible use of natural compounds to prevent microbial growth has notably increased in response to the consumer pressure to reduce or eliminate chemically synthesized additives in foods. The aim of this work is to give an overview on the application of natural compounds, such as Hexanal, 2-(E)-hexenal, hexyl acetate and citrus essential oils, to improve the shelf-life and the safety of minimally processed fruits as well as their mechanisms of action. © 2003 Elsevier Ltd. All rights reserved.
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application of Hexanal e 2 hexenal and hexyl acetate to improve the safety of fresh sliced apples
Journal of Agricultural and Food Chemistry, 2003Co-Authors: Rosalba Lanciotti, Nicoletta Belletti, Andrea Gianotti, Francesca Patrignani, Fausto Gardini, M. Elisabetta GuerzoniAbstract:The aims of this work were to evaluate the effects of different concentrations of Hexanal, (E)-2-hexenal, hexyl acetate, and their mixtures on the fate of pathogenic species such as Escherichia coli, Salmonella enteritidis, and Listeria monocytogenes inoculated in model systems as well as the antimicrobial activity against the target species of the chosen molecules when added to the packaging atmosphere of inoculated fresh-sliced apples. The result obtained in this work pointed out the potential use of compounds such as Hexanal, (E)-2-hexenal, and hexyl acetate for both the extension of shelf life and an improvement of hygienic safety of “minimally processed foods”. In fact, Hexanal, (E)-2-hexenal, and hexyl acetate had a significant inhibitory effect against pathogen microorganisms frequently isolated from raw materials (E. coli, S. enteritidis, and L. monocytogenes) when inoculated in both model and real systems. In this last condition, these compounds, at the levels used (150, 150, and 20 ppm for hexan...
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effects of Hexanal trans 2 hexenal and storage temperature on shelf life of fresh sliced apples
Journal of Agricultural and Food Chemistry, 2000Co-Authors: Maria Rosaria Corbo, Rosalba Lanciotti, Fausto Gardini, Milena Sinigaglia, M. Elisabetta GuerzoniAbstract:In this paper, the effects of Hexanal and trans-2-hexenal, which are both natural molecules characterizing apple aroma, on the microbial population and on color retention of fresh sliced apples were evaluated. In particular, a central composite design (CCD) was developed to assess the individual and interactive effects of the chosen volatile molecules and storage temperatures on (i) the growth of the naturally occurring microflora, (ii) the evolution over time of an inoculated spoilage yeast (Pichia subpelliculosa), and (iii) the enzymatic browning reaction in minimally processed apples. The inclusion of Hexanal and trans-2-hexenal in the storage atmosphere of apple slices determined a significant extension of shelf life also when P. subpelliculosa was inoculated at levels of 103 colony-forming units/g and abusive storage temperatures were used. In fact, the presence of these molecules in the packaging atmospheres considerably prolonged the lag phases of the inoculated yeast and reduced the growth potenti...
Noelia Tena - One of the best experts on this subject based on the ideXlab platform.
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Volatile Compounds Characterizing Tunisian Chemlali and Chétoui Virgin Olive Oils
J. Agric. Food Chem., 2007Co-Authors: Noelia Tena, Ramó Aparicio-ruiz, Aida Lazzez, Diego L LezAbstract:Abstract: A total of 33 virgin olive oil samples of the two main Tunisian cultivars, Chemlali and Chétoui, were characterized by their volatile compounds. The olive oil samples were obtained from olives harvested at four stages of ripeness in costal and inland farms of different geographical places. Major volatiles, mostly C6 and C5 compounds produced from linolenic and linoleic acids through the lipoxygenase cascade, were quantified by solid-phase microextraction gas chromatography. Mathematical procedures allowed for the determination of the volatiles that not only are able to discriminate the olive oils by their olive cultivar (Hexanal, E-2-hexenal, and total ketones) and ripeness (pentanal and 1-penten-3-one) but also contribute to their distinctive aroma. Finally, an electronic nose based on metal oxide sensors was checked for a rapid and at-line implementation of Tunisian olive oil varietal traceability. The classification of the samples by the sensors was explained by their sensitivity to volatiles E-2-Hexanal, Hexanal, 1-penten-3-one, ethanol, and Z-3-hexenol. Multivariate procedures of discriminant analysis and principal component analysis were used in the study. Keywords: Olive oil; volatiles; SPME GC; MOSs; variety; ripeness.
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Volatile compounds characterizing Tunisian chemlali and chétoui virgin olive oils
Journal of Agricultural and Food Chemistry, 2007Co-Authors: Noelia Tena, Ramó Aparicio-ruiz, Aida Lazzez, Diego Luis García-gonzálezAbstract:A total of 33 virgin olive oil samples of the two main Tunisian cultivars, Chemlali and Chétoui, were characterized by their volatile compounds. The olive oil samples were obtained from olives harvested at four stages of ripeness in costal and inland farms of different geographical places. Major volatiles, mostly C6 and C5 compounds produced from linolenic and linoleic acids through the lipoxygenase cascade, were quantified by solid-phase microextraction-gas chromatography. Mathematical procedures allowed for the determination of the volatiles that not only are able to discriminate the olive oils by their olive cultivar (Hexanal, E-2-hexenal, and total ketones) and ripeness (pentanal and 1-penten-3-one) but also contribute to their distinctive aroma. Finally, an electronic nose based on metal oxide sensors was checked for a rapid and at-line implementation of Tunisian olive oil varietal traceability. The classification of the samples by the sensors was explained by their sensitivity to volatiles E-2-Hexanal, Hexanal, 1-penten-3-one, ethanol, and Z-3-hexenol. Multivariate procedures of discriminant analysis and principal component analysis were used in the study.
M. Elisabetta Guerzoni - One of the best experts on this subject based on the ideXlab platform.
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Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits
Trends in Food Science and Technology, 2004Co-Authors: Rosalba Lanciotti, Nicoletta Belletti, Andrea Gianotti, Francesca Patrignani, M. Elisabetta Guerzoni, Fausto GardiniAbstract:Minimally processed fruits are an important area of potential growth in rapidly expanding fresh cut produce. However, the degree of safety obtained with the currently applied preservation methods seems to be not sufficient. The interest in the possible use of natural compounds to prevent microbial growth has notably increased in response to the consumer pressure to reduce or eliminate chemically synthesized additives in foods. The aim of this work is to give an overview on the application of natural compounds, such as Hexanal, 2-(E)-hexenal, hexyl acetate and citrus essential oils, to improve the shelf-life and the safety of minimally processed fruits as well as their mechanisms of action. © 2003 Elsevier Ltd. All rights reserved.
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application of Hexanal e 2 hexenal and hexyl acetate to improve the safety of fresh sliced apples
Journal of Agricultural and Food Chemistry, 2003Co-Authors: Rosalba Lanciotti, Nicoletta Belletti, Andrea Gianotti, Francesca Patrignani, Fausto Gardini, M. Elisabetta GuerzoniAbstract:The aims of this work were to evaluate the effects of different concentrations of Hexanal, (E)-2-hexenal, hexyl acetate, and their mixtures on the fate of pathogenic species such as Escherichia coli, Salmonella enteritidis, and Listeria monocytogenes inoculated in model systems as well as the antimicrobial activity against the target species of the chosen molecules when added to the packaging atmosphere of inoculated fresh-sliced apples. The result obtained in this work pointed out the potential use of compounds such as Hexanal, (E)-2-hexenal, and hexyl acetate for both the extension of shelf life and an improvement of hygienic safety of “minimally processed foods”. In fact, Hexanal, (E)-2-hexenal, and hexyl acetate had a significant inhibitory effect against pathogen microorganisms frequently isolated from raw materials (E. coli, S. enteritidis, and L. monocytogenes) when inoculated in both model and real systems. In this last condition, these compounds, at the levels used (150, 150, and 20 ppm for hexan...
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effects of Hexanal trans 2 hexenal and storage temperature on shelf life of fresh sliced apples
Journal of Agricultural and Food Chemistry, 2000Co-Authors: Maria Rosaria Corbo, Rosalba Lanciotti, Fausto Gardini, Milena Sinigaglia, M. Elisabetta GuerzoniAbstract:In this paper, the effects of Hexanal and trans-2-hexenal, which are both natural molecules characterizing apple aroma, on the microbial population and on color retention of fresh sliced apples were evaluated. In particular, a central composite design (CCD) was developed to assess the individual and interactive effects of the chosen volatile molecules and storage temperatures on (i) the growth of the naturally occurring microflora, (ii) the evolution over time of an inoculated spoilage yeast (Pichia subpelliculosa), and (iii) the enzymatic browning reaction in minimally processed apples. The inclusion of Hexanal and trans-2-hexenal in the storage atmosphere of apple slices determined a significant extension of shelf life also when P. subpelliculosa was inoculated at levels of 103 colony-forming units/g and abusive storage temperatures were used. In fact, the presence of these molecules in the packaging atmospheres considerably prolonged the lag phases of the inoculated yeast and reduced the growth potenti...
Chahan Yeretzian - One of the best experts on this subject based on the ideXlab platform.
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breath by breath analysis of banana aroma by proton transfer reaction mass spectrometry
International Journal of Mass Spectrometry, 2003Co-Authors: D Mayr, T D Mark, Werner Lindinger, Hugues Brevard, Chahan YeretzianAbstract:We report on the in vivo breath-by-breath analysis of volatiles released in the mouth during eating of ripe and unripe banana. The air exhaled through the nose, nosespace (NS), is directly introduced into a proton transfer reaction mass spectrometer and the time-intensity profiles of a series of volatiles are monitored on-line. These include isopentyl and isobutyl acetate, two characteristic odour compounds of ripe banana, and 2E-hexenal and Hexanal, compounds typical of unripe banana. Comparing the NS with the headspace (HS) profile, two differences are outlined. First, NS concentrations of some compounds are increased, compared to the HS, while others are decreased. This indicates that the in-mouth situation has characteristics of its own—mastication, mixing/dilution with saliva, temperature and pH—which modify the aroma relative to an HS aroma. Second, we discuss the temporal evolution of the NS. While 2E-hexenal and Hexanal steadily increase in the NS during mastication of unripe banana, no such evolution is observed in volatile organic compounds (VOCs) while eating ripe banana. Furthermore, ripe banana shows high VOC concentrations in the swallow breath in contrast to unripe banana.
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reath by breath analysis of banana aroma by proton transfer reaction mass spectrometry
Journal of Mass Spectrometry, 2003Co-Authors: D Mayr, Tilmann Maerk, Werner Lindinger, Hugues Brevard, Chahan YeretzianAbstract:We report on the in vivo breath-by-breath analysis of volatiles released in the mouth during eating of ripe and unripe banana. The air exhaled through the nose, nosespace (NS), is directly introduced into a proton transfer reaction mass spectrometer and the time-intensity profiles of a series of volatiles are monitored on-line. These include isopentyl and isobutyl acetate, two characteristic odour compounds of ripe banana, and 2E-hexenal and Hexanal, compounds typical of unripe banana. Comparing the NS with the headspace (HS) profile, two differences are outlined. First, NS concentrations of some compounds are increased, compared to the HS, while others are decreased. This indicates that the in-mouth situation has characteristics of its own—mastication, mixing/dilution with saliva, temperature and pH—which modify the aroma relative to an HS aroma. Second, we discuss the temporal evolution of the NS. While 2E-hexenal and Hexanal steadily increase in the NS during mastication of unripe banana, no such evolution is observed in volatile organic compounds (VOCs) while eating ripe banana. Furthermore, ripe banana shows high VOC concentrations in the swallow breath in contrast to unripe banana. (Int J Mass Spectrom 223–224 (2003) 743–756) © 2002 Elsevier Science B.V. All rights reserved.