Brazilian indigenous nonstarter lactic acid bacteria enhance the diversification of volatile compounds in short-aged cheese.

There is growing interest in using autochthonous lactic acid bacteria (LAB) that provide unique sensory characteristics to dairy products without affecting their safety and quality. This work studied the capacity of three Brazilian indigenous nonstarter LABs (NSLAB) to produce biogenic amines (BAs) and evaluated their effect on the volatile organic compounds (VOCs), microbial LAB communities, and physicochemical profile of short-aged cheese. Initially, the strain's potential for biosynthesis of BAs was assessed by PCR and in vitro assays. Then, a pilot-scale cheese was produced, including the NSLAB, and the microbial and VOC profiles were analyzed after 25 and 45 days of ripening. As a results, the strains did not present genes related to relevant BAs and did not produce them in vitro. During cheese ripening, the Lactococci counts were reduced, probably in the production of alcohols and acid compounds by the NSLAB. Each strain produces a unique VOC profile that changes over the ripening time without the main VOCs related to rancid or old cheese. Particularly, the use of the strain Lacticaseibacillus. paracasei ItalPN16 resulted in production of ester compounds with fruity notes. Thus, indigenous NSLAB could be a valuable tool for the enhancement and diversification of flavor in short-aged cheese.

Dilute-and-shoot approach combined with in-situ formed metal-containing ionic liquids for extraction of benzophenone and related compounds from açaí-based food products.

For the first time, benzophenone and related compounds were investigated in açaí-based food products. An extraction method based on the dilute-and-shoot approach, combined with the use of in-situ formed metal-containing ionic liquids (MCILs) followed by high-performance liquid chromatography, was developed and validated. A nickel and cobalt-based MCIL, in addition to the ratio of MCIL to lithium bis[(trifluoromethyl)sulfonyl]imide salt ([Li+][NTf2-]) for the ensuing metathesis reaction, were optimized. Parameters of the in-situ formed MCIL step, namely, the amount of MCIL, centrifugation time, and dilution step, were analyzed using a multivariate optimization approach, including central composite rotatable design and Derringer and Suich's tool. Optimum extraction performance was achieved using 50.98 mg of nickel-based MCIL and a MCIL to ([Li+][NTf2-]) ratio of 1:3 (m/m), a centrifuge time of 22 min, and 10.53 mL of water for the dilution step. This condition was used to perform analytical validation, which yielded satisfactory results with R2 ≥ 0.995, limits of detection (LOD) ranging from 0.0025 to 0.5 mg kg-1, and limits of quantification (LOQ) between 0.008 and 1.5 mg kg-1. The recovery rate ranged from 87 % to 107 % and precision values (as percent relative standard deviation) were equal or lower than 13 %. The validated method was applied to 25 samples of açaí-based food products purchased from Brazil and the United States. None of the samples showed analyte concentration levels above the LOD. The method's suitability was demonstrated for future monitoring of complex samples, such as foodstuffs.

Identifying markers volatiles in Brazilian virgin oil by multiple headspace solid-phase microextraction, and chemometrics tools.

A protocol was optimized to determine the volatile profile from monovarietal virgin olive oil (VOO) by multiple headspace solid-phase microextraction (MHS-SPME) followed by gas chromatography-mass spectrometry (GC-MS) analysis. For this, a Plackett-Burman (PB) and central composite rotational designs (CCRD) were used to define the best condition of extraction. Moreover, fatty acids profile and principal component analysis (PCA) was used to identify markers among the cultivars. The amount of 0.1 g of sample was enough to express the volatile composition of the olive oils by MHS-SPME. Volatile compounds [nonanal, (Z)-3-Hexen-1-ol, (Z)-3-Hexenyl Acetate, Hexyl Acetate, 3-Methylbutyl Acetate, (E)-2-Hexen-1-ol, (E)-2-Hexenyl Acetate] and fatty acids [C17:1, C18, C18:1, C18:2] were those reported such as the markers in the varieties of olive oils. The PCA analysis allowed the classification of the most representative volatiles and fatty acids for each cultivar. Through two principal components was possible to obtain 81.9% of explanation of the variance of the compounds. The compounds were quantified using a validated method. The MHS-SPME combined with multivariate analysis showed a promising tool to identify markers and for the discrimination of olive oil varieties.

Phthalic acid esters and adipates in herbal-based soft drinks: an eco-friendly method.

Phthalic acid esters (PAEs) and adipates are plasticizers with high applicability in several products and building materials (e.g. cosmetics, packing) very persistent in the environment, features which render them ubiquitous pollutants. These substances can contaminate food through the environment (water, air, and soil) and/or migration from packaging materials, which creates a health concern due to their toxicity. This paper describes an eco-friendly dispersive liquid-liquid microextraction (DLLME) procedure to extract five phthalates and bis(2-ethylhexyl) adipate (DEHA) from bottled herbal-based beverages followed by GC-MS/MS quantification. The method showed low limits of detection (5.0-13 µg L-1) and quantification (20-35 µg L-1), good inter- and intraday precision (RSD < 19%), and recoveries ranging from 82 to 111%. It was applied to 16 real samples, of which 13 showed the presence of at least one of the analytes under study. Additionally, an exposure assessment was performed, and resulted in a hazard quotient less than 1 (HQ < 1) for all analytes. Therefore, PAEs and DEHA found in samples do not pose a health issue.

Role of light emitting diode (LED) wavelengths on increase of protein productivity and free amino acid profile of Spirulina sp. cultures.

LEDs have specific wavelengths that can positively influence the production of microalga biomass and biomolecules of interest. Filling the gaps in the literature, this study evaluated the effect of different LED wavelengths and photoperiods on protein productivities and free amino acid (FAA) profile of Spirulina sp. LEB 18 cultures. The best protein productivity results were obtained in red and green LED cultures using integral and partial photoperiods, respectively. In these experiments, protein productivities increased 2 and 1.6 times, respectively, compared to the control culture using fluorescent light. Green LEDs in partial photoperiod provided also the highest concentrations of essential and non-essential FAA, about 1.8 and 2.3 times higher, respectively, than control cultures. LEDs showed to be a promising sustainable light source for increasing protein productivity and FAA concentration in Spirulina sp. LEB 18 cultures.

Identification of non-volatile migrants from baby bottles by UPLC-Q-TOF-MS.

Baby bottles made of polypropylene, Tritan® and silicone were evaluated regarding the migration of non-volatile compounds using UPLC-QTOF-MS. Twenty-seven compounds were identified. In all polypropylene samples the migration of 2.2'-(tridecylimino)bis-ethanol and derivatives thereof were detected in concentrations below the specific migration limit (1.2 mg.kg-1). Furthermore, clarifying agents and glycerol derivatives were detected. Tritan baby bottle showed the migration of one slip additive. On the other hand, twenty compounds were detected in silicone baby bottles. Most of them were unknown compounds derived from acrylates. Once the migrants were identified, the risk assessment was carried out using the Threshold of Toxicological Concern (TTC) approach. The risk assessment of migrants coming from silicone samples showed levels above the threshold recommended as safe for babies.