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Gabriele Iorio - One of the best experts on this subject based on the ideXlab platform.
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AComparisonBetweenDifferentModelingTechniques fortheProductionofBio-ethanolfromDairyIndustryWastes
2011Co-Authors: Alessandra Saraceno, Sascha Sansonetti, Gabriele Iorio, V. Calabrò, S. CurcioAbstract:In the present work, the fermentation process aimed at obtaining bio-ethanol starting from Ricotta Cheese whey (RCW), a waste biomass rich in lactose, was simulated by both a pure neural network model (NM) and a multiple hybrid neural model (HNM). The simulation results showed that the developed HNM was capable of providing an accurate representation of the actual time evolution of lactose, ethanol and biomass concentrations even in conditions never exploited during model development. HNM predictions indeed exhibited an average percentage error lower than 10 %, as compared to the experimental data collected during RCW fermentation runs. The proposed methodology, leading to the formulation of a hybrid paradigm, may allow overcoming some of the inherent difficulties accompanying the development of reliable models that are called to describe the true behavior of biotechnological processes.
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Optimization of Ricotta Cheese whey (RCW) fermentation by response surface methodology.
Bioresource technology, 2010Co-Authors: Sascha Sansonetti, Stefano Curcio, Vincenza Calabrò, Gabriele IorioAbstract:Abstract A central composite design (CCD) was performed to evaluate the effects of four factors, i.e. temperature ( T ), pH, agitation rate ( K ) and initial lactose concentration ( L ), on Ricotta Cheese whey batch fermentation and to optimize the process leading to the formation of bio-ethanol. Anaerobic batch fermentation experiments were carried out by using the yeast Kluyveromyces marxianus . After a preliminary experimental analysis, the values of the chosen factors were 32 and 40 °C for T , 4 and 6 for pH , 100 and 300 rpm for K , 40 and 80 g L −1 for L . Response surface methodology (RSM) was used to optimize the fermentation process and an empirical polynomial model was used to fit the experimental data. The best operating conditions resulted to be T = 32.35 °C, pH 5.41, K = 195.56 rpm and L = 40 g L −1 and the model ensured a good fitting of the observed data.
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FEASIBILITY OF THE BATCH FERMENTATION PROCESS OF Ricotta Cheese WHEY (RCW)
Chemical engineering transactions, 2010Co-Authors: Sascha Sansonetti, Valeria Calabró, Stefano Curcio, Gabriele IorioAbstract:The aim of the present work is to investigate the feasibility of bio-ethanol production by batch fermentation of Ricotta Cheese Whey (RCW). RCW is a dairy industry waste characterized by lactose concentration ranging from 4.5% to 5.0% (w/w) and by a lower protein content compared to the raw whey. This relatively high lactose concentration makes RCW a potential effective non-vegetable source for renewable energy production. The microorganism used to carry out the fermentation processes was the yeast Kluyveromyces marxianus. Preliminary experiments, performed in aerobic conditions on different volumes of RCW, have shown the actual growth of the yeast. The subsequent fermentation experiments were carried out, in anaerobic conditions, on three different substrates: RCW, raw Cheese whey and deproteinized whey. The experimental data have demonstrated that RCW is an excellent substrate for fermentation and exhibits better performance (i.e. ethanol yield) with respect to both raw Cheese whey and deproteinized whey. Complete lactose consumption, indeed, was achieved in considerably short time (13 hours) and with the highest ethanol yield (97% of the theoretical value). These results are clearly demonstrate process feasibility at labscale, which encourages further evaluation and optimization of the process in pilot and full-scale studies.
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A hybrid neural approach to model batch fermentation of “Ricotta Cheese whey” to ethanol
Computers & Chemical Engineering, 2010Co-Authors: Alessandra Saraceno, Stefano Curcio, Vincenza Calabrò, Gabriele IorioAbstract:Abstract In this work, the fermentation of “Ricotta Cheese whey” for the production of ethanol was simulated by means of a multiple hybrid neural model (HNM), obtained by coupling neural network approach to mass balance equations for lactose (substrate), ethanol (product) and biomass. A HNM represents an alternative method that may allow predicting the behaviour of complex systems, such as biotechnological processes, in a more efficient way. Some well-assessed phenomena, in fact, are described by a fundamental theoretical approach; some others, being very difficult to interpret, are analysed by means of rather simple “cause–effect” models, based on artificial neural networks. The experimental data, necessary to develop the model, were collected during batch fermentation runs. For all the proposed networks, the inputs were chosen as the operating variables with the highest influence on reaction rate. Simulation results showed the ability of the developed model to represent the process dynamics. The HNM was capable of an accurate representation of the system behaviour by predicting biomass, lactose and ethanol concentration profiles with an average error percentage lower than 10%. Moreover, the hybrid approach showed the ability to limit error propagation into the models that can be caused by the purely black-box nature, typical of neural networks.
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A hybrid neural approach to model batch fermentation of dairy industry wastes
Computer Aided Chemical Engineering, 2010Co-Authors: Alessandra Saraceno, Sascha Sansonetti, Stefano Curcio, Vincenza Calabrò, Gabriele IorioAbstract:In this work, the fermentation of “Ricotta Cheese whey” for the production of ethanol was simulated by means of a Hybrid Neural Model (HNM), obtained by coupling neural network approach to mass balance equations describing the time evolution of lactose (substrate), ethanol (product) and biomass concentrations. The realized HNM was compared with a pure neural network model (NM) and the advantages gained from the hybrid approach were emphasized. The experimental data, necessary to develop the model, were collected during batch fermentation runs. For all the proposed networks, the inputs were chosen as the operating variables exhibiting the highest influence on the reaction rate. The simulation results showed that the HNM was capable of an accurate representation of system behavior by predicting biomass, lactose and ethanol concentration profiles with an average error percentage lower than 10%. Moreover, especially if compared with the NM, the HNM showed good forecasting capability even with fermentation run never seen during the training phase.
Matteo Alessandro Del Nobile - One of the best experts on this subject based on the ideXlab platform.
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novel technologies for preserving Ricotta Cheese effects of ultraviolet and near ultraviolet visible light
Foods, 2020Co-Authors: Emilio Francesco Ricciardi, Amalia Conte, Kostas Papoutsis, James G. Lyng, S Pedrosgarrido, Matteo Alessandro Del NobileAbstract:Ricotta Cheese is a potential growth medium for a wide range of microorganisms. The aim of the current study was to investigate the efficacy of ultraviolet (UV-C) and near-ultraviolet–visible light (NUV–vis) in microbial decontamination of Ricotta artificially inoculated with Pseudomonas fluorescens. Cheese samples were stored at 4 °C, and microbiological and sensory analyses were performed for 9 days. From the microbiological point of view, control samples became unacceptable after less than 5 days, whereas Ricotta treated by both UV-C and NUV–vis light remained acceptable for more than 6 days. Similar effects of UV-C and NUV–vis light were also recorded in terms of sensory quality. The shelf life of the samples subjected to the treatments was thus extended by 50%, suggesting the potential application of UV-C and NUV–vis light for Cheese decontamination.
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Novel Technologies for Preserving Ricotta Cheese: Effects of Ultraviolet and Near-Ultraviolet–Visible Light
Foods (Basel Switzerland), 2020Co-Authors: Emilio Francesco Ricciardi, Amalia Conte, S. Pedrós-garrido, Kostas Papoutsis, James G. Lyng, Matteo Alessandro Del NobileAbstract:Ricotta Cheese is a potential growth medium for a wide range of microorganisms. The aim of the current study was to investigate the efficacy of ultraviolet (UV-C) and near-ultraviolet–visible light (NUV–vis) in microbial decontamination of Ricotta artificially inoculated with Pseudomonas fluorescens. Cheese samples were stored at 4 °C, and microbiological and sensory analyses were performed for 9 days. From the microbiological point of view, control samples became unacceptable after less than 5 days, whereas Ricotta treated by both UV-C and NUV–vis light remained acceptable for more than 6 days. Similar effects of UV-C and NUV–vis light were also recorded in terms of sensory quality. The shelf life of the samples subjected to the treatments was thus extended by 50%, suggesting the potential application of UV-C and NUV–vis light for Cheese decontamination.
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X-ray irradiation as a valid technique to prolong food shelf life: The case of Ricotta Cheese
International Dairy Journal, 2019Co-Authors: Emilio Francesco Ricciardi, Amalia Conte, Valentina Lacivita, Eugenio Chiaravalle, A. Vittorio Zambrini, Matteo Alessandro Del NobileAbstract:Abstract The sanitising effects of X-rays were studied on Ricotta Cheese at intensities of 0.5, 2 and 3 kGy, using products manufactured artisanally and industrially. Microbiological, sensory and pH evaluations were performed during refrigerated storage. The artisanal Ricotta irradiated at the two highest intensities (2 and 3 kGy) remained acceptable for more than 20 days, whereas the untreated samples became unacceptable after only 3 days of storage. The shelf life of the product irradiated at 0.5 kGy was limited to 14 days, due to the appearance of sensory defects. The industrial product irradiated at all X-rays intensities recorded a significant shelf life prolongation up to 84 days compared with the control, which was rejected after 40 days due to sensory defects. The results show that X-ray treatment can significantly prolong the shelf life of Ricotta Cheese, boosting the marketability of this fresh dairy product far from the local production sites.
Andrea Serraino - One of the best experts on this subject based on the ideXlab platform.
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Vitamin B12 determination in milk, whey and different by-products of Ricotta Cheese production by ultra performance liquid chromatography coupled with tandem mass spectrometry
Italian journal of food safety, 2017Co-Authors: Adele Repossi, Andrea Serraino, Elisa Zironi, Teresa Gazzotti, Giampiero PagliucaAbstract:Vitamin B12 (cobalamin) is a metal complex composed of a central cobalt ion bonded to six ligands. It is essential for major biological functions such as protein, fat and carbohydrate metabolism, the maintenance of the central nervous system, and the formation of red blood cells. Since mammals cannot synthesize cobalamin, dietary intake represents the only natural source for humans. Dairy products can provide significant levels of cobalamin; moreover, the European Food Safety Authority (EFSA) panel has set the recommended intake at 4 μg/day for adults. Vitamin B12 content was determined in milk and several matrices related to the process of transformation of the residual whey from Parmigiano Reggiano Cheese-making to obtain Ricotta Cheese. In addition, vitamin B12 degradation during Ricotta Cheese shelf-life was studied. The analyses were performed using an ultra performance liquid chromatography-tandem mass spectrometry method. Results show that vitamin B12 amount in Ricotta from dairy and experimental Cheese-making brings respectively 1/8 to 1/4 of the adequate intake in adults established by EFSA. In addition, shelf-life experiment shows that cobalamine is fairly rapidly degraded in Ricotta: light effect seems to be significant, even if the light exposure is short. The use of photoprotective packaging material increases B12 shelf-life in the early stage of storage.
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Short communication: Arcobacter butzleri and Arcobacter cryaerophilus survival and growth in artisanal and industrial Ricotta Cheese
Journal of dairy science, 2015Co-Authors: Federica Giacometti, Paolo Daminelli, Elena Cosciani-cunico, Elena Dalzini, M.n. Losio, Andrea SerrainoAbstract:Ricotta Cheese is a ready-to-eat product with properties (pH >6.0, aw >0.98–0.99) and moisture content (75–80%) that may pose a risk to public health due to postprocess contamination by several bacterial pathogens, including Arcobacters. The objective of the study was to evaluate the behavior of Arcobacter butzleri and Arcobacter cryaerophilus in Ricotta Cheese during its shelf life assuming postprocessing contamination. Two types of Ricotta Cheese, artisanal water buffalo (WB) and industrial cow milk Ricotta Cheese, were experimentally contaminated with A. butzleri and A. cryaerophilus and the count was monitored at 2 different temperatures (6°C and 12°C) during shelf life of 5 d for WB Cheese and 22 d for industrial Ricotta Cheese. In WB Ricotta Cheese the A. butzleri count remained stable during the 5 d of storage at 6°C, whereas a moderate but significant decrease was observed in A. cryaerophilus count. The counts of both species increased when WB Ricotta Cheese was stored at 12°C. In industrial Ricotta Cheese stored at 6°C, a significant reduction was observed both in A. butzleri and A. cryaerophilus counts during the 22-d storage period; at 12°C storage, a count increase was observed for both Arcobacter species up to d 14 of storage after which the log cfu/g count resulted constant until d 22 of storage. The ability of A. butzleri and A. cryaerophilus to survive at 6°C and to grow at 12°C in Ricotta Cheese has significant food safety implications.
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Determination of Vitamin B12 in Dairy Products by Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry.
Italian journal of food safety, 2014Co-Authors: Elisa Zironi, Andrea Serraino, Teresa Gazzotti, Andrea Barbarossa, Federica Farabegoli, Giampiero PagliucaAbstract:Vitamin B 12 is a water-soluble molecule composed of a tetrapyrrolic complex with a cobalt atom at its centre. It is an essential regulatory element, synthesized only by bacteria; for this reason it is present only in food of animal origin and the daily requirement for humans is about 1 to 2 µg. Since milk and dairy products provide a significant dietary cobalamin intake, an ultra performance liquid chromatographytandem mass spectrometry method was applied to samples collected at different stages along the process of Cheese making in order to evaluate the distribution of this molecule. In particular, samples of milk, rennet, whey, Ricotta Cheese, curd, mozzarella Cheese and caciotta Cheese were analysed. Results showed a level of vitamin B 12 about 10 times higher in whey and Ricotta Cheese with respect to the milk they are derived from. These data would confirm the tendency of cobalamine to concentrate in the proteic fractions along the Cheese production process.
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Arcobacter butzleri in Sheep Ricotta Cheese at Retail and Related Sources of Contamination in an Industrial Dairy Plant
Applied and environmental microbiology, 2014Co-Authors: Christian Scarano, Federica Giacometti, Carlo Spanu, Gerardo Manfreda, Alex Lucchi, Emanuela Pes, Enrico Pietro Luigi De Santis, Andrea SerrainoAbstract:This study aimed to evaluate Arcobacter species contamination of industrial sheep Ricotta Cheese purchased at retail and to establish if the dairy plant environment may represent a source of contamination. A total of 32 sheep Ricotta Cheeses (1.5 kg/pack) packed in a modified atmosphere were purchased at retail, and 30 samples were collected in two sampling sessions performed in the Cheese factory from surfaces in contact with food and from surfaces not in contact with food. Seven out of 32 samples (21.9%) of Ricotta Cheese collected at retail tested positive for Arcobacter butzleri at cultural examination; all positive samples were collected during the same sampling and belonged to the same batch. Ten surface samples (33.3%) collected in the dairy plant were positive for A. butzleri. Cluster analysis identified 32 pulsed-field gel electrophoresis (PFGE) patterns. The same PFGE pattern was isolated from more than one Ricotta Cheese sample, indicating a common source of contamination, while more PFGE patterns could be isolated in single samples, indicating different sources of contamination. The results of the environmental sampling showed that A. butzleri may be commonly isolated from the dairy processing plant investigated and may survive over time, as confirmed by the isolation of the same PFGE pattern in different industrial plant surface samples. Floor contamination may represent a source of A. butzleri spread to different areas of the dairy plant, as demonstrated by isolation of the same PFGE pattern in different production areas. Isolation of the same PFGE pattern from surface samples in the dairy plant and from Ricotta Cheese purchased at retail showed that plant surfaces may represent a source of A. butzleri postprocessing contamination in Cheeses produced in industrial dairy plants.
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Isolation of Arcobacter butzleri in environmental and food samples collected in industrial and artisanal dairy plants
Italian Journal of Food Safety, 2013Co-Authors: Federica Giacometti, Andrea Serraino, Giacomo Marchetti, Elisabetta Bonerba, Daniela Florio, Elena Bonfante, Renato Giulio Zanoni, Roberto RosminiAbstract:This study investigated the presence of Arcobacter species in two Cheese factories; a total of 22 environmental samples and 10 food samples were collected from an artisanal and an industrial Cheese factory; Arcobacter species were isolated after enrichment, and isolates were identified at species level by multiplex-polymerase chain reaction (PCR) assay. In the artisanal Cheese factory, Arcobacter spp. were isolated from several environmental samples, cow and water buffalo raw milk and Ricotta Cheese. In the industrial plant, Arcobacter spp. were isolated from surfaces not in contact with food and from a cleaned surface in contact with food; no Arcobacter spp. was isolated from food. All isolates were identified as A. butzleri . We report of the presence of A. butzleri in a ready-to-eat Cheese produced for retail. In addition, the isolation of A. butzleri in food processing surfaces in the two Cheese factories could be assessed as a source of potential contamination for Cheeses
Raffaele Porta - One of the best experts on this subject based on the ideXlab platform.
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chitosan whey protein film as active coating to extend Ricotta Cheese shelf life
Lwt - Food Science and Technology, 2011Co-Authors: Prospero Di Pierro, Angela Sorrentino, Loredana Mariniello, Concetta Valeria L. Giosafatto, Raffaele PortaAbstract:Abstract Shelf-life extension of Ricotta Cheese coated with a chitosan/whey protein edible film and stored under modified atmosphere at 4 °C was evaluated. The chitosan/whey protein film had 35% and 21% lower oxygen and carbon dioxide permeability, respectively, and about three times higher water vapor permeability than film prepared with chitosan alone. Over a 30-day storage period, no differences in the pH of control and coated Ricotta Cheeses were observed. While the titratable acidity of the control increased linearly during the first two weeks and remained constant for the rest of the storage period, the corresponding values for coated Ricotta Cheese did not change significantly during the first 21 days and reached the acidity level (0.34 ± 0.02 milliequivalent/100 g of analyzed sample) of the control only on day 30. The viable numbers of lactic acid bacteria and mesophilic and psychrotrophic microorganisms were significantly lower ( p
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Chitosan/whey protein film as active coating to extend Ricotta Cheese shelf-life
LWT - Food Science and Technology, 2011Co-Authors: Prospero Di Pierro, Angela Sorrentino, Loredana Mariniello, Concetta Valeria L. Giosafatto, Raffaele PortaAbstract:Abstract Shelf-life extension of Ricotta Cheese coated with a chitosan/whey protein edible film and stored under modified atmosphere at 4 °C was evaluated. The chitosan/whey protein film had 35% and 21% lower oxygen and carbon dioxide permeability, respectively, and about three times higher water vapor permeability than film prepared with chitosan alone. Over a 30-day storage period, no differences in the pH of control and coated Ricotta Cheeses were observed. While the titratable acidity of the control increased linearly during the first two weeks and remained constant for the rest of the storage period, the corresponding values for coated Ricotta Cheese did not change significantly during the first 21 days and reached the acidity level (0.34 ± 0.02 milliequivalent/100 g of analyzed sample) of the control only on day 30. The viable numbers of lactic acid bacteria and mesophilic and psychrotrophic microorganisms were significantly lower ( p
Emilio Francesco Ricciardi - One of the best experts on this subject based on the ideXlab platform.
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novel technologies for preserving Ricotta Cheese effects of ultraviolet and near ultraviolet visible light
Foods, 2020Co-Authors: Emilio Francesco Ricciardi, Amalia Conte, Kostas Papoutsis, James G. Lyng, S Pedrosgarrido, Matteo Alessandro Del NobileAbstract:Ricotta Cheese is a potential growth medium for a wide range of microorganisms. The aim of the current study was to investigate the efficacy of ultraviolet (UV-C) and near-ultraviolet–visible light (NUV–vis) in microbial decontamination of Ricotta artificially inoculated with Pseudomonas fluorescens. Cheese samples were stored at 4 °C, and microbiological and sensory analyses were performed for 9 days. From the microbiological point of view, control samples became unacceptable after less than 5 days, whereas Ricotta treated by both UV-C and NUV–vis light remained acceptable for more than 6 days. Similar effects of UV-C and NUV–vis light were also recorded in terms of sensory quality. The shelf life of the samples subjected to the treatments was thus extended by 50%, suggesting the potential application of UV-C and NUV–vis light for Cheese decontamination.
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Novel Technologies for Preserving Ricotta Cheese: Effects of Ultraviolet and Near-Ultraviolet–Visible Light
Foods (Basel Switzerland), 2020Co-Authors: Emilio Francesco Ricciardi, Amalia Conte, S. Pedrós-garrido, Kostas Papoutsis, James G. Lyng, Matteo Alessandro Del NobileAbstract:Ricotta Cheese is a potential growth medium for a wide range of microorganisms. The aim of the current study was to investigate the efficacy of ultraviolet (UV-C) and near-ultraviolet–visible light (NUV–vis) in microbial decontamination of Ricotta artificially inoculated with Pseudomonas fluorescens. Cheese samples were stored at 4 °C, and microbiological and sensory analyses were performed for 9 days. From the microbiological point of view, control samples became unacceptable after less than 5 days, whereas Ricotta treated by both UV-C and NUV–vis light remained acceptable for more than 6 days. Similar effects of UV-C and NUV–vis light were also recorded in terms of sensory quality. The shelf life of the samples subjected to the treatments was thus extended by 50%, suggesting the potential application of UV-C and NUV–vis light for Cheese decontamination.
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X-ray irradiation as a valid technique to prolong food shelf life: The case of Ricotta Cheese
International Dairy Journal, 2019Co-Authors: Emilio Francesco Ricciardi, Amalia Conte, Valentina Lacivita, Eugenio Chiaravalle, A. Vittorio Zambrini, Matteo Alessandro Del NobileAbstract:Abstract The sanitising effects of X-rays were studied on Ricotta Cheese at intensities of 0.5, 2 and 3 kGy, using products manufactured artisanally and industrially. Microbiological, sensory and pH evaluations were performed during refrigerated storage. The artisanal Ricotta irradiated at the two highest intensities (2 and 3 kGy) remained acceptable for more than 20 days, whereas the untreated samples became unacceptable after only 3 days of storage. The shelf life of the product irradiated at 0.5 kGy was limited to 14 days, due to the appearance of sensory defects. The industrial product irradiated at all X-rays intensities recorded a significant shelf life prolongation up to 84 days compared with the control, which was rejected after 40 days due to sensory defects. The results show that X-ray treatment can significantly prolong the shelf life of Ricotta Cheese, boosting the marketability of this fresh dairy product far from the local production sites.
