Early prediction of ochratoxigenic Aspergillus westerdijkiae on traditional Italian caciocavallo during ripening process by MS-based electronic nose.

Autor: Cervellieri S; Institute of Sciences of Food Production (ISPA), National Research Council of Italy (CNR), Via G. Amendola 122/O, 70126 Bari, Italy. Electronic address: salvatore.cervellieri@ispa.cnr.it., Longobardi F; Department of Chemistry, University of Bari 'Aldo Moro', Via Orabona 4, 70126 Bari, Italy. Electronic address: francesco.longobardi@uniba.it., Susca A; Institute of Sciences of Food Production (ISPA), National Research Council of Italy (CNR), Via G. Amendola 122/O, 70126 Bari, Italy. Electronic address: antonella.susca@ispa.cnr.it., Anelli P; Institute of Sciences of Food Production (ISPA), National Research Council of Italy (CNR), Via G. Amendola 122/O, 70126 Bari, Italy. Electronic address: pamela.anelli@ispa.cnr.it., Ferrara M; Institute of Sciences of Food Production (ISPA), National Research Council of Italy (CNR), Via G. Amendola 122/O, 70126 Bari, Italy. Electronic address: massimo.ferrara@ispa.cnr.it., Netti T; Institute of Sciences of Food Production (ISPA), National Research Council of Italy (CNR), Via G. Amendola 122/O, 70126 Bari, Italy., Haidukowski M; Institute of Sciences of Food Production (ISPA), National Research Council of Italy (CNR), Via G. Amendola 122/O, 70126 Bari, Italy. Electronic address: miriam.haidukowski@ispa.cnr.it., Moretti A; Institute of Sciences of Food Production (ISPA), National Research Council of Italy (CNR), Via G. Amendola 122/O, 70126 Bari, Italy. Electronic address: antonio.moretti@ispa.cnr.it., Lippolis V; Institute of Sciences of Food Production (ISPA), National Research Council of Italy (CNR), Via G. Amendola 122/O, 70126 Bari, Italy. Electronic address: vincenzo.lippolis@ispa.cnr.it.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Dec 13; Vol. 468, pp. 142470. Date of Electronic Publication: 2024 Dec 13.
DOI: 10.1016/j.foodchem.2024.142470
Abstrakt: A rapid and non-invasive mass spectrometry-based electronic nose (MS-eNose) method, combined with chemometric analysis, was developed for the early detection of Aspergillus westerdijkiae on caciocavallo cheeses during ripening process. MS-eNose analyses were carried out on caciocavallo inoculated with ochratoxin A (OTA) non-producing species and artificially contaminated with A. westerdijkiae, an OTA producing species. Two classification models, i.e. PLS-DA and PC-LDA, were used to discriminate cheese samples in two classes, based on their contamination with toxigenic or non-toxigenic fungal species. Accuracy values were between 87 and 100 % and 86-100 %, in calibration and validation, respectively, with best results obtained at 15-ripening days with 98 % (PLS-DA) and 100 % (PC-LDA) of accuracy in validation. Moreover, eighteen potential volatile markers of the presence of A. westerdijkiae were identified by GC-MS analysis. Results show that MS-eNose represents a useful tool for a rapid screening in preventing A. westerdijkiae and related OTA contamination in caciocavallo cheese during ripening process.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 The Authors. Published by Elsevier Ltd.. All rights reserved.)
Databáze: MEDLINE
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