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Fraud in food commodities is very common around the world and today occurs at different places of the supply chain: the demand for rapid and confirmatory analytical methods has increased in recent years. This paper intends to present a comparison between analytical chromatographic approaches, coupled with mass spectrometry (MS), solutions to detect food fraud suggested in scientific literature and practices actually implemented by food companies, taking into consideration four different types of matrixes/food chains (wheat/cereals, fruits, nuts and nut products, eggs & egg products). A selection of the more relevant papers published to date is presented and compared with the information about industrial behaviour directly collected through informal interviews and official open-days & workshops; executed during FoodIntegrity European Funded EU-FP7 Project. The academic and food industry worlds are not aligned thus far and should interact better, exactly revolving around the flexibility and performances of chromatography-MS solutions.
Michele Suman; Daniele Cavanna; Giuseppe Sammarco; Francesca Lambertini; Cecilia Loffi. Fighting food frauds exploiting chromatography-mass spectrometry technologies: Scenario comparison between solutions in scientific literature and real approaches in place in industrial facilities. TrAC Trends in Analytical Chemistry 2021, 142, 116305 .
AMA StyleMichele Suman, Daniele Cavanna, Giuseppe Sammarco, Francesca Lambertini, Cecilia Loffi. Fighting food frauds exploiting chromatography-mass spectrometry technologies: Scenario comparison between solutions in scientific literature and real approaches in place in industrial facilities. TrAC Trends in Analytical Chemistry. 2021; 142 ():116305.
Chicago/Turabian StyleMichele Suman; Daniele Cavanna; Giuseppe Sammarco; Francesca Lambertini; Cecilia Loffi. 2021. "Fighting food frauds exploiting chromatography-mass spectrometry technologies: Scenario comparison between solutions in scientific literature and real approaches in place in industrial facilities." TrAC Trends in Analytical Chemistry 142, no. : 116305.
The behavior of mycotoxins is strongly influenced by the matrix, their chemical structure, hydrophobicity, thermal-mechanical susceptibility. Food processing can contribute into mitigating mycotoxins risk towards the final consumers through an appropriate management of recipes and technological parameters. The present review reports a thoughtful choice of the last decade scientific literature related on findings and effectiveness of food processing strategies with respect to potential mycotoxins fate, transformation and desired mitigation, addressing specifically Patulin, Aflatoxins, Ochratoxin A, Fumonisins, Deoxynivalenol, Zearalenone, Beauvericin, Enniatins. Ergot Alkaloids, Alternaria Toxins, T-2 and HT-2 toxins. Novel technologies emerged in the last years for being tested and optimized in the close future; beside this it is undoubtedly clear the necessity to concretely demonstrate the outcome of each mitigation treatment: the total degradation of the mycotoxins or their transformation into molecular structure with a proved reduced toxicity and carcinogenicity potentiality.
Michele Suman. Last decade studies on mycotoxins’ fate during food processing: an overview. Current Opinion in Food Science 2021, 41, 70 -80.
AMA StyleMichele Suman. Last decade studies on mycotoxins’ fate during food processing: an overview. Current Opinion in Food Science. 2021; 41 ():70-80.
Chicago/Turabian StyleMichele Suman. 2021. "Last decade studies on mycotoxins’ fate during food processing: an overview." Current Opinion in Food Science 41, no. : 70-80.
Affordable and practical tools for farmers and food processors along the chain are required to efficiently reduce the risk of mycotoxin contamination of crops, feeds and foods. Developing new tools and enhancing existing ones was the mission of MyToolBox—a four-year EU-project that included important Chinese partners and joint research efforts. To identify future directions in mycotoxin research and management in China and their role in China–EU relations, a unique stakeholder workshop including group discussions was organized in Beijing. Six related topics: biocontrol, forecasting, sampling and analysis, silo management, detoxification, and the development of safe use options for contaminated materials were covered. The discussions clearly identified a critical need for smart, integrated strategies to address mycotoxin issues to attain safer food and feed, and to minimize losses and export rejections. Managing data on when, where and the size of mycotoxin contamination events and identifying the institution(s) to manage them are complex issues in China. Studies of microbes and novel, genetically-altered enzymes to limit pre-harvest contamination and to manage post-harvest product detoxification and alternate uses of contaminated materials are in the early stages in China. Further efforts are needed to increase the visibility of mycotoxin problems beyond the scientific and research communities.
John Leslie; Birgit Poschmaier; Hans Van Egmond; Alexandra Malachová; Monique De Nijs; Ferenc Bagi; Jing Zhou; Zhen Jin; Songxue Wang; Michele Suman; Gerd Schatzmayr; Rudolf Krska. The MyToolbox EU–China Partnership—Progress and Future Directions in Mycotoxin Research and Management. Toxins 2020, 12, 712 .
AMA StyleJohn Leslie, Birgit Poschmaier, Hans Van Egmond, Alexandra Malachová, Monique De Nijs, Ferenc Bagi, Jing Zhou, Zhen Jin, Songxue Wang, Michele Suman, Gerd Schatzmayr, Rudolf Krska. The MyToolbox EU–China Partnership—Progress and Future Directions in Mycotoxin Research and Management. Toxins. 2020; 12 (11):712.
Chicago/Turabian StyleJohn Leslie; Birgit Poschmaier; Hans Van Egmond; Alexandra Malachová; Monique De Nijs; Ferenc Bagi; Jing Zhou; Zhen Jin; Songxue Wang; Michele Suman; Gerd Schatzmayr; Rudolf Krska. 2020. "The MyToolbox EU–China Partnership—Progress and Future Directions in Mycotoxin Research and Management." Toxins 12, no. 11: 712.
This work presents a non-targeted high-resolution mass spectrometry inter-laboratory study for the detection of new chemical markers responsible of soft refined oils addition to extra virgin olive oils. Refined oils (soft deodorized and soft deacidified) were prepared on a laboratory scale starting from low-quality olive oils and analyzed together with a set of pure extra virgin olive oil (EVOO) samples and with mixtures of adulterated and pure EVOO at different percentages. The same analytical workflow was applied in two different laboratories equipped with two types of instrumentation (Q-Orbitrap and Q-TOF); a group of discriminant molecules was selected, and a tentative identification of compounds was also proposed. In summary, 12 molecules were identified as markers of this specific adulteration, and seven of them were selected as discriminative in both the laboratories, with a similar trend throughout the samples (i.e., propylene glycol 1 stearate). The results obtained in the two laboratories are comparable, concretely demonstrating the inter-laboratory repeatability of non-targeted studies. As a confirmation, the same markers were detected also in “in-house” mixtures and in suspect commercial deodorized mixtures, reinforcing the robustness of the results obtained and proving that, thanks to these molecules, mixtures containing at least 40% of adulterated oils can be detected.
Daniele Cavanna; Kamila Hurkova; Zbyněk Džuman; Andrea Serani; Matteo Serani; Chiara Dall'Asta; Monika Tomaniova; Jana Hajslova; Michele Suman. A Non-Targeted High-Resolution Mass Spectrometry Study for Extra Virgin Olive Oil Adulteration with Soft Refined Oils: Preliminary Findings from Two Different Laboratories. ACS Omega 2020, 5, 24169 -24178.
AMA StyleDaniele Cavanna, Kamila Hurkova, Zbyněk Džuman, Andrea Serani, Matteo Serani, Chiara Dall'Asta, Monika Tomaniova, Jana Hajslova, Michele Suman. A Non-Targeted High-Resolution Mass Spectrometry Study for Extra Virgin Olive Oil Adulteration with Soft Refined Oils: Preliminary Findings from Two Different Laboratories. ACS Omega. 2020; 5 (38):24169-24178.
Chicago/Turabian StyleDaniele Cavanna; Kamila Hurkova; Zbyněk Džuman; Andrea Serani; Matteo Serani; Chiara Dall'Asta; Monika Tomaniova; Jana Hajslova; Michele Suman. 2020. "A Non-Targeted High-Resolution Mass Spectrometry Study for Extra Virgin Olive Oil Adulteration with Soft Refined Oils: Preliminary Findings from Two Different Laboratories." ACS Omega 5, no. 38: 24169-24178.
The undeclared blending of EVOO with soft-refined oils is one of the main issue in the olive oil sector. Despite the efforts, reliable markers related to soft-refinement processes have not been found yet. In the present work, two rapid headspace-based techniques, namely gas-chromatography ion mobility spectrometry and flash gas chromatography electronic nose, were proposed and tested as rapid screening tools for the detection of this fraud practice. Since real counterfeited samples are not commercially available, soft refined and deacidified olive oils were recreated at a laboratory scale and mixed with EVOO at different percentages. Commercial EVOOs sampled over three harvesting seasons (2015/2016, 2016/2017 and 2017/2018), along with the in-house prepared blends, were analysed by means of the above-mentioned techniques. SIMCA was chosen as classification algorithm to discern the illicit mix from the authentic EVOOs. Both the analytical techniques exhibited notable robustness and stability over the time in terms of intra- and inter-day reproducibility. Concerning the samples discrimination, the final outcome was found to be greatly affected by the inclusion (or exclusion) of the EVOO15/16 group in the model training. When EVOO from more recent harvests (i.e. EVOO16/17, EVOO17/18) were used to calibrate the model, a practically 100% specificity was achieved by both the techniques and even the lowest-percentage adulterated samples (i.e. 10%) were recognized to be non-authentic EVOOs. On the other hand, poorer classification was achieved including the EVOO15/16 in the model training. The present work demonstrated that focusing on the volatile fraction might be the right strategy to overcome the lack of clear and specific process-related marker formed upon soft-refinement processes. At the same time, it highlighted how the EVOO chemical (in)stability would be a crucial aspect to be considered in the development of fingerprinting methods.
Tito Damiani; Daniele Cavanna; Andrea Serani; Chiara Dall'Asta; Michele Suman. GC-IMS and FGC-Enose fingerprint as screening tools for revealing extra virgin olive oil blending with soft-refined olive oils: A feasibility study. Microchemical Journal 2020, 159, 105374 .
AMA StyleTito Damiani, Daniele Cavanna, Andrea Serani, Chiara Dall'Asta, Michele Suman. GC-IMS and FGC-Enose fingerprint as screening tools for revealing extra virgin olive oil blending with soft-refined olive oils: A feasibility study. Microchemical Journal. 2020; 159 ():105374.
Chicago/Turabian StyleTito Damiani; Daniele Cavanna; Andrea Serani; Chiara Dall'Asta; Michele Suman. 2020. "GC-IMS and FGC-Enose fingerprint as screening tools for revealing extra virgin olive oil blending with soft-refined olive oils: A feasibility study." Microchemical Journal 159, no. : 105374.
A multi‐group screening method to detect residues of veterinary drugs in meat and environmental contaminants in wheat flour has been developed using liquid chromatography coupled to Quadrupole‐Orbitrap high‐resolution mass spectrometry (LC‐HRMS). The procedure was tested for over 300 representative compounds (173 veterinary drugs, 122 pesticides and 9 mycotoxins) analysing in parallel negative and positive (spiked) samples according to European validation rules. The Screening Target Concentrations (STCs) were chosen conservatively with respect to the method purposes. Interpretation of results was based on retention time, mass accuracy of precursor and MS2 spectral library. Evaluating the percentage of false negative results, 280 out of the 304 analytes were detectable at the STCs (false compliant rate ≤ 5%). In wheat flours, incurred levels of mycotoxins, deoxynivalenol and 3‐acetyldeoxynivalenol, higher than STCs were frequently found, whereas in meat the most detected veterinary drugs were antibiotics generally at negligible concentrations (< 10 μg kg‐1). Finally, seven test materials from proficiency test schemes were successfully tested. Detailed information to transfer the procedure is given in Supplementary Material.
Simone Moretti; Daniele Cavanna; Francesca Lambertini; Dante Catellani; Giuseppe Sammarco; Carolina Barola; Fabiola Paoletti; Giorgio Saluti; Roberta Galarini; Michele Suman. Practical approach to develop a multi-group screening method for detection of mycotoxins, pesticides and veterinary drugs in food. Journal of Mass Spectrometry 2020, e4618 .
AMA StyleSimone Moretti, Daniele Cavanna, Francesca Lambertini, Dante Catellani, Giuseppe Sammarco, Carolina Barola, Fabiola Paoletti, Giorgio Saluti, Roberta Galarini, Michele Suman. Practical approach to develop a multi-group screening method for detection of mycotoxins, pesticides and veterinary drugs in food. Journal of Mass Spectrometry. 2020; ():e4618.
Chicago/Turabian StyleSimone Moretti; Daniele Cavanna; Francesca Lambertini; Dante Catellani; Giuseppe Sammarco; Carolina Barola; Fabiola Paoletti; Giorgio Saluti; Roberta Galarini; Michele Suman. 2020. "Practical approach to develop a multi-group screening method for detection of mycotoxins, pesticides and veterinary drugs in food." Journal of Mass Spectrometry , no. : e4618.
International trade is highly affected by mycotoxin contaminations, which result in an annual 5% to 10% loss of global crop production
Michele Suman. Fate of Free and Modified Forms of Mycotoxins during Food Processing. Toxins 2020, 12, 448 .
AMA StyleMichele Suman. Fate of Free and Modified Forms of Mycotoxins during Food Processing. Toxins. 2020; 12 (7):448.
Chicago/Turabian StyleMichele Suman. 2020. "Fate of Free and Modified Forms of Mycotoxins during Food Processing." Toxins 12, no. 7: 448.
The assessment of durum wheat geographical origin is an important and emerging challenge, due to the added value that a claim of origin could provide to the raw material itself, and subsequently to the final products (i.e. pasta). Up to now, the typical approach presented in literature is the evaluation of different isotopic ratios of the elements, but other techniques could represent an interesting and even more powerful alternative. In this study, using a non-targeted high‐resolution mass spectrometry approach, a selection of chemical markers related to the geographical origin of durum wheat was provided. Samples of the 2016 wheat campaign were used to set up the model and to select the markers, while samples from the 2018 campaign were used for model and markers validation. Including in the samples set different geographies across different continents, a discrimination through Italian, European and Not European samples is now possible.
Daniele Cavanna; Cecilia Loffi; Chiara Dall'Asta; Michele Suman. A non-targeted high-resolution mass spectrometry approach for the assessment of the geographical origin of durum wheat. Food Chemistry 2020, 317, 126366 .
AMA StyleDaniele Cavanna, Cecilia Loffi, Chiara Dall'Asta, Michele Suman. A non-targeted high-resolution mass spectrometry approach for the assessment of the geographical origin of durum wheat. Food Chemistry. 2020; 317 ():126366.
Chicago/Turabian StyleDaniele Cavanna; Cecilia Loffi; Chiara Dall'Asta; Michele Suman. 2020. "A non-targeted high-resolution mass spectrometry approach for the assessment of the geographical origin of durum wheat." Food Chemistry 317, no. : 126366.
Enzymatic improvers are enzymes obtained from microbial or fungal cultures, added as technical adjuvants to flour, with the aim of improving the dough characteristics in bakery products. They are used in a low ppm range and, being technical adjuvants, can go undeclared on the label. Many types of enzymatic improvers are present on the market, such as amylases, lipases, proteases, xylanases, glucose oxidases, and others, each with a different function. Analytical methods capable of detecting these enzymes are needed, particularly for bakery companies, in order to monitor the quality of raw materials and to detect any undeclared presence. In the present work, specific peptide markers, obtained by enzymatic digestion, have been used to detect the presence of enzymatic improvers by LC-MS/MS techniques. Promising results were obtained for some enzymes acting on the carbohydrate fraction (glucoamylase, glucose oxidase, xylanase) in which amounts as low as 20 ppm could be identified in blind flour samples. For lipases and proteases the method proved to be very effective in terms of specific identification, even if less sensitive.
Barbara Prandi; Francesca Lambertini; Martina Varani; Andrea Faccini; Michele Suman; Andrea Leporati; Tullia Tedeschi; Stefano Sforza. Assessment of Enzymatic Improvers in Flours Using LC–MS/MS Detection of Marker Tryptic Peptides. Journal of the American Society for Mass Spectrometry 2020, 31, 240 -248.
AMA StyleBarbara Prandi, Francesca Lambertini, Martina Varani, Andrea Faccini, Michele Suman, Andrea Leporati, Tullia Tedeschi, Stefano Sforza. Assessment of Enzymatic Improvers in Flours Using LC–MS/MS Detection of Marker Tryptic Peptides. Journal of the American Society for Mass Spectrometry. 2020; 31 (2):240-248.
Chicago/Turabian StyleBarbara Prandi; Francesca Lambertini; Martina Varani; Andrea Faccini; Michele Suman; Andrea Leporati; Tullia Tedeschi; Stefano Sforza. 2020. "Assessment of Enzymatic Improvers in Flours Using LC–MS/MS Detection of Marker Tryptic Peptides." Journal of the American Society for Mass Spectrometry 31, no. 2: 240-248.
Fourier transform near infrared (FT-NIR) spectroscopy, in combination with principal component-linear discriminant analysis (PC-LDA), was used for tracing the geographical origin of durum wheat samples. The classification model PC-LDA was applied to discriminate durum wheat samples originating from Northern, Central, and Southern Italy (n = 181), and to differentiate Italian durum wheat samples from those cultivated in other countries across the world (n = 134). Developed models were validated on a separated set of wheat samples. Different pre-treatments of spectral data and different spectral regions were selected and compared in terms of overall discrimination (OD) rates obtained in validation. The LDA models were able to correctly discriminate durum Italian wheat samples according to their geographical origin (i.e., North, Central, and South) with OD rates of up of 96.7%. Better results were obtained when LDA models were applied to the discrimination of Italian durum wheat samples from those originating from other countries across the world, having OD rates of up to 100%. The excellent results obtained herein clearly indicate the potential of FT-NIR spectroscopy to be used for the discrimination of durum wheat samples according to their geographical origin.
Annalisa De Girolamo; Marina Cortese; Salvatore Cervellieri; Vincenzo Lippolis; Michelangelo Pascale; Antonio Francesco Logrieco; Michele Suman. Tracing the Geographical Origin of Durum Wheat by FT-NIR Spectroscopy. Foods 2019, 8, 450 .
AMA StyleAnnalisa De Girolamo, Marina Cortese, Salvatore Cervellieri, Vincenzo Lippolis, Michelangelo Pascale, Antonio Francesco Logrieco, Michele Suman. Tracing the Geographical Origin of Durum Wheat by FT-NIR Spectroscopy. Foods. 2019; 8 (10):450.
Chicago/Turabian StyleAnnalisa De Girolamo; Marina Cortese; Salvatore Cervellieri; Vincenzo Lippolis; Michelangelo Pascale; Antonio Francesco Logrieco; Michele Suman. 2019. "Tracing the Geographical Origin of Durum Wheat by FT-NIR Spectroscopy." Foods 8, no. 10: 450.
Acrylamide is formed during baking in some frequently consumed food products. It is proven to be carcinogenic in rodents and a probable human carcinogen. Thus, the food industry is working to find solutions to minimize its formation during processing. To better understand the sources of its formation, the present study is aimed at investigating how acrylamide concentration may be influenced by bakery-making parameters within a parallel strategy of mycotoxin mitigation (focusing specifically on deoxynivalenol—DON) related to wholegrain and cocoa biscuit production. Among Fusarium toxins, DON is considered the most important contaminant in wheat and related bakery products, such as biscuits, due to its widespread occurrence. Exploiting the power of a Design of Experiments (DoE), several conditions were varied as mycotoxin contamination levels of the raw materials, recipe formulation, pH value of dough, and baking time/temperature; each selected treatment was varied within a defined range according to the technological requirements to obtain an appreciable product for consumers. Experiments were performed in a pilot-plant scale in order to simulate an industrial production and samples were extracted and analysed by HPLC-MS/MS system. Applying a baking temperature of 200 °C at the highest sugar dose, acrylamide increased its concentration, and in particular, levels ranged from 306 ± 16 µg/Kg d.m. and 400 ± 27 µg/Kg d.m. in biscuits made without and with the addition of cocoa, respectively. Conversely, using a baking temperature of 180 °C in the same conditions (pH, baking time, and sugar concentrations), acrylamide values remained below 125 ± 14 µg/Kg d.m. and 156 ± 15 µg/Kg d.m. in the two final products. The developed predictive model suggested how some parameters can concretely contribute to limit acrylamide formation in the final product, highlighting a significant role of pH value (correlated also to sodium bicarbonate raising agent), followed by baking time/temperature parameters. In particular, the increasing range of baking conditions influenced in a limited way the final acrylamide content within the parallel effective range of DON reduction. The study represents a concrete example of how the control and optimization of selected operative parameters may lead to multiple mitigation of specific natural/process contaminants in the final food products, though still remaining in the sensorial satisfactory range.
Michele Suman; Silvia Generotti; Martina Cirlini; Chiara Dall'Asta. Acrylamide Reduction Strategy in Combination with Deoxynivalenol Mitigation in Industrial Biscuits Production. Toxins 2019, 11, 499 .
AMA StyleMichele Suman, Silvia Generotti, Martina Cirlini, Chiara Dall'Asta. Acrylamide Reduction Strategy in Combination with Deoxynivalenol Mitigation in Industrial Biscuits Production. Toxins. 2019; 11 (9):499.
Chicago/Turabian StyleMichele Suman; Silvia Generotti; Martina Cirlini; Chiara Dall'Asta. 2019. "Acrylamide Reduction Strategy in Combination with Deoxynivalenol Mitigation in Industrial Biscuits Production." Toxins 11, no. 9: 499.
The use of incubator-reject eggs (IRE) is not allowed for the preparation of egg products. However, some producers fraudulently use them for whole egg products manufacture. The aim of this research was to study the efficiency of European legislative indices (β-hydroxybutyric acid and lactic acid), uracil, furosine and organic acids for IRE detection in egg products. The results confirm the possible illegal IRE presence in egg products by selection of IRE eggs through candling and/or dilution with sound eggs. A revision of the European legislation thresholds, lowering the limits from 10 to 6 mg/kg dm and from 1000 to 600 mg/kg dm, respectively, is urgently needed. Furthermore, uracil concentrations ≥0.9 mg/kg dm should be considered a warning signal, so uracil is suggested as a future additional legal parameter. A complementing high resolution mass spectrometry screening test also identified β-hydroxybutyric acid, lactic acid and uracil as discriminative markers of IRE presence.
Alyssa Hidalgo; Davide Galbiati; Daniele Cavanna; Michele Suman. Evaluation of chemical indices for the identification of incubator-reject eggs in egg products. Food Control 2019, 107, 106767 .
AMA StyleAlyssa Hidalgo, Davide Galbiati, Daniele Cavanna, Michele Suman. Evaluation of chemical indices for the identification of incubator-reject eggs in egg products. Food Control. 2019; 107 ():106767.
Chicago/Turabian StyleAlyssa Hidalgo; Davide Galbiati; Daniele Cavanna; Michele Suman. 2019. "Evaluation of chemical indices for the identification of incubator-reject eggs in egg products." Food Control 107, no. : 106767.
Deoxynivalenol (DON), a frequent contaminant of flour, can be partially degraded by baking. It is not clear: (i) How the choice of processing parameter (i.e., ingredients, leavening, and baking conditions) affects DON degradation and thus (ii) how much DON can be degraded during the large-scale industrial production of bakery products. Crackers, biscuits, and bread were produced from naturally contaminated flour using different processing conditions. DON degradation during baking was quantified with the most accurate analytical methodology available for this Fusarium toxin, which is based on liquid chromatography tandem mass spectrometry. Depending on the processing conditions, 0–21%, 4–16%, and 2–5% DON were degraded during the production of crackers, biscuits, and bread, respectively. A higher NaHCO3 concentration, baking time, and baking temperature caused higher DON degradation. NH4HCO3, yeast, vinegar, and sucrose concentration as well as leavening time did not enhance DON degradation. In vitro cell viability assays confirmed that the major degradation product isoDON is considerably less toxic than DON. This proves for the first time that large-scale industrial baking results in partial detoxification of DON, which can be enhanced by process management.
David Stadler; Francesca Lambertini; Lydia Woelflingseder; Heidi Schwartz-Zimmermann; Doris Marko; Michele Suman; Franz Berthiller; Rudolf Krska. The Influence of Processing Parameters on the Mitigation of Deoxynivalenol during Industrial Baking. Toxins 2019, 11, 317 .
AMA StyleDavid Stadler, Francesca Lambertini, Lydia Woelflingseder, Heidi Schwartz-Zimmermann, Doris Marko, Michele Suman, Franz Berthiller, Rudolf Krska. The Influence of Processing Parameters on the Mitigation of Deoxynivalenol during Industrial Baking. Toxins. 2019; 11 (6):317.
Chicago/Turabian StyleDavid Stadler; Francesca Lambertini; Lydia Woelflingseder; Heidi Schwartz-Zimmermann; Doris Marko; Michele Suman; Franz Berthiller; Rudolf Krska. 2019. "The Influence of Processing Parameters on the Mitigation of Deoxynivalenol during Industrial Baking." Toxins 11, no. 6: 317.
The spread of food allergens is a topic of global importance due to its impact on public health. National and International regulations ask food producers and manufacturers to declare product compositions on the label, especially in case of processed raw materials. Wheat flour (Triticum aestivum) can be contaminated by a wide range of species belonging to the Brassicaceae in the field or during grain harvests, storage, and processing. Among them, mustards (Brassica nigra, Brassica juncea and Sinapis alba) are well known allergenic species. Often, food quality laboratories adopt an ELISA approach to detect the presence of mustard species. However, this approach shows cross-reactivity with other non-allergenic species such as Brassica napus (rapeseed). In the last few years, DNA barcoding was proposed as a valid identification method, and it is now commonly used in the authentication of food products. This study aims to set up an easy and rapid DNA-based tool to detect mustard allergenic species. DNA barcoding (matK and ITS2) and chromosome markers (A6, B, C1 genome regions) were selected, and specific primers were validated on incurred reference food matrices. The developed test was proven to be able to distinguish mustard from rapeseed and wheat, overcoming cross-reactivity with Brassica napus.
Jessica Frigerio; Roberta Pellesi; Valerio Mezzasalma; Fabrizio De Mattia; Andrea Galimberti; Francesca Lambertini; Michele Suman; Sandro Zanardi; Andrea Leporati; Massimo Labra. Development of a DNA Barcoding-Like Approach to Detect Mustard Allergens in Wheat Flours. Genes 2019, 10, 234 .
AMA StyleJessica Frigerio, Roberta Pellesi, Valerio Mezzasalma, Fabrizio De Mattia, Andrea Galimberti, Francesca Lambertini, Michele Suman, Sandro Zanardi, Andrea Leporati, Massimo Labra. Development of a DNA Barcoding-Like Approach to Detect Mustard Allergens in Wheat Flours. Genes. 2019; 10 (3):234.
Chicago/Turabian StyleJessica Frigerio; Roberta Pellesi; Valerio Mezzasalma; Fabrizio De Mattia; Andrea Galimberti; Francesca Lambertini; Michele Suman; Sandro Zanardi; Andrea Leporati; Massimo Labra. 2019. "Development of a DNA Barcoding-Like Approach to Detect Mustard Allergens in Wheat Flours." Genes 10, no. 3: 234.
Particulate contamination in the form of nanoparticles (NPs) can occur not only in the environment but also in the food production chain, making human exposure almost inevitable. In the present study the potentialities of Environmental Scanning Electron Microscopy coupled with Energy-Dispersive X-ray Spectroscopy (ESEM-EDS) were exploited for the detection and visualization of inorganic NPs in air, raw materials and food products along the pasta production chain (wheat ear, wheat, semolina and pasta). Investigation of the elemental composition of NPs in the same samples was also carried out by using two independent techniques: ESEM-EDS and inductively coupled plasma mass spectrometry (ICP-MS). As for airborne particles, size-fractionated sampling was performed by an eight-stage cascade impactor located near the production plant with different exposition times for both ESEM-EDS and gravimetric analysis, respectively. In the case of raw materials and food products, the particles were collected on polycarbonate filters after immersion in milli-Q water in order to recover the NPs deriving from external environmental contamination. Only particle sizes lower than 0.8 µm were taken into consideration when ESEM-EDS analysis was carried out. NPs containing mainly Fe and Ti having dimensions < 0.15 µm were identified in the filters used for wheat ear, wheat, semolina and pasta samples. As for air monitoring, gravimetric analysis showed an increase in the concentration levels of total particles during winter, particularly in the case of fine particulate matter (PM2.5). ESEM-EDS analysis, performed on filters of the VII and final stages, evidenced the same trend observed by gravimetric analysis, the majority of Fe-containing NPs being detected.
Monica Mattarozzi; Federica Bianchi; Monica Maffini; Ferdinando Vescovi; Dante Catellani; Michele Suman; Maria Careri. ESEM-EDS-based analytical approach to assess nanoparticles for food safety and environmental control. Talanta 2018, 196, 429 -435.
AMA StyleMonica Mattarozzi, Federica Bianchi, Monica Maffini, Ferdinando Vescovi, Dante Catellani, Michele Suman, Maria Careri. ESEM-EDS-based analytical approach to assess nanoparticles for food safety and environmental control. Talanta. 2018; 196 ():429-435.
Chicago/Turabian StyleMonica Mattarozzi; Federica Bianchi; Monica Maffini; Ferdinando Vescovi; Dante Catellani; Michele Suman; Maria Careri. 2018. "ESEM-EDS-based analytical approach to assess nanoparticles for food safety and environmental control." Talanta 196, no. : 429-435.
Food frauds are a critical issue in the field of food safety and quality. Given the high added value, and the complexity of the matrix, processed meat products are among those most susceptible of adulteration. Despite all the efforts made by the official control authorities and by the food industry to counteract these frauds, the undeclared replacement of meat species with cheaper ones is still widespread. The meat species allowed for food consumption are many, and their specific and accurate detection in highly processed food products requires very sensitive and selective analytical methods. In this work, a LC-MS method was developed to identify and quantify eight different meat species (duck, rabbit, chicken, turkey, buffalo, equine, deer and sheep) in a complex food matrix, such as Bolognese sauce. After protein extraction and trypsin digestion, a species-specific peptide marker for each species was chosen for qualification and quantification. The method was validated on real Bolognese sauce samples prepared in an industrial environment, showing a good sensitivity (LOD 0.2–0.8% on whole finished product) and the possibility, using specifically defined calibration lines, to quantify the amount of meat present coming from different species.
Barbara Prandi; Martina Varani; Andrea Faccini; Francesca Lambertini; Michele Suman; Andrea Leporati; Tullia Tedeschi; Stefano Sforza. Species specific marker peptides for meat authenticity assessment: A multispecies quantitative approach applied to Bolognese sauce. Food Control 2018, 97, 15 -24.
AMA StyleBarbara Prandi, Martina Varani, Andrea Faccini, Francesca Lambertini, Michele Suman, Andrea Leporati, Tullia Tedeschi, Stefano Sforza. Species specific marker peptides for meat authenticity assessment: A multispecies quantitative approach applied to Bolognese sauce. Food Control. 2018; 97 ():15-24.
Chicago/Turabian StyleBarbara Prandi; Martina Varani; Andrea Faccini; Francesca Lambertini; Michele Suman; Andrea Leporati; Tullia Tedeschi; Stefano Sforza. 2018. "Species specific marker peptides for meat authenticity assessment: A multispecies quantitative approach applied to Bolognese sauce." Food Control 97, no. : 15-24.
According to Italian regulation, 3% of common wheat - CW (Triticum aestivum) in durum wheat - DW (Triticum durum) is the maximum permitted to produce pasta. Therefore, efficient methods for the detection of accidental or intentional contamination of DW products with CW are required. Until now, all the studies dealing with the detection of CW in DW have been mainly based on macroscopic, microscopic or molecular biology methods. In this recent work, near infrared (NIR) hyperspectral imaging was evaluated as a tool for discriminating between both species of wheat at the singulated kernel and bulk sample levels. This study involved the analysis of 77 samples of DW and 180 samples of CW. NIR images were acquired on a total of 4112 kernels at kernel level and on a total of approximately 51.4 kg of kernels at bulk level. To discriminate DW from CW, four approaches were studied based on morphological criteria, NIR spectral profile, protein content criteria and ratio of vitreous/non-vitreous kernels. Partial least squares discriminant analysis was used as a classification method for the construction of the discrimination models. Results showed that a combination of morphological and NIR spectral approaches could detect fraud in sample classification with 99% accuracy.
Philippe Vermeulen; Michele Suman; Juan Antonio Fernández Pierna; Vincent Baeten. Discrimination between durum and common wheat kernels using near infrared hyperspectral imaging. Journal of Cereal Science 2018, 84, 74 -82.
AMA StylePhilippe Vermeulen, Michele Suman, Juan Antonio Fernández Pierna, Vincent Baeten. Discrimination between durum and common wheat kernels using near infrared hyperspectral imaging. Journal of Cereal Science. 2018; 84 ():74-82.
Chicago/Turabian StylePhilippe Vermeulen; Michele Suman; Juan Antonio Fernández Pierna; Vincent Baeten. 2018. "Discrimination between durum and common wheat kernels using near infrared hyperspectral imaging." Journal of Cereal Science 84, no. : 74-82.
Background; Detecting and measuring food fraud is a challenging analytical task since a very wide range of food ingredients and types may be adulterated by numerous potential adulterants, many of which are yet unknown. To date most of the methods applied for the control of food fraud are targeted methods, which are focused on the detection of one or a few classes of known compounds. Scope and Approach; There is an increasing availability of solutions and applications based on high resolution mass spectrometry (HRMS), allowing parallel non-targeted approaches, novel compound identification and retrospective data analysis. For these types of methods sample-handling must be minimal to allow the inclusion of as many as possible chemical categories. However data-handling of such methods is much more demanding, together with the potential requirement to integrate multiplatform data as well as conducting data fusion. To allow the processing of massive amounts of information based on the separation techniques and mass spectrometry approaches employed, effective software tools capable of rapid data mining procedures must be employed and metabolomics based approaches does appear to be the correct way forward. To verify the relevance of modelling results, appropriate model validation is essential for non-targeted approaches, confirming the significance of the chemical markers identified. Key Findings and Conclusions; The present paper is devoted to review and assess the current state of the art with regards non-targeted mass spectrometry in food fraud detection within many food matrices and to propose a harmonized workflow for all such applications.
Daniele Cavanna; Laura Righetti; Chris Elliott; Michele Suman. The scientific challenges in moving from targeted to non-targeted mass spectrometric methods for food fraud analysis: A proposed validation workflow to bring about a harmonized approach. Trends in Food Science & Technology 2018, 80, 223 -241.
AMA StyleDaniele Cavanna, Laura Righetti, Chris Elliott, Michele Suman. The scientific challenges in moving from targeted to non-targeted mass spectrometric methods for food fraud analysis: A proposed validation workflow to bring about a harmonized approach. Trends in Food Science & Technology. 2018; 80 ():223-241.
Chicago/Turabian StyleDaniele Cavanna; Laura Righetti; Chris Elliott; Michele Suman. 2018. "The scientific challenges in moving from targeted to non-targeted mass spectrometric methods for food fraud analysis: A proposed validation workflow to bring about a harmonized approach." Trends in Food Science & Technology 80, no. : 223-241.
Egg products freshness is a crucial issue for the production of safe and high quality commodities. Up to now this parameter is assessed with the quantification of few compounds but the possibility to evaluate more molecules simultaneously could help to provide robust results. In this study, 31 compounds responsible of freshness and not freshness of egg products were selected with a metabolomic approach. After an UHPLC‐HRMS analysis, different chemometric models were created in order to select gradually the most significant features that were finally extracted and identified through high resolution mass spectrometry data. Sample lots were collected directly from their arrival at the production plant sites, extracted immediately after, then left at room temperature and extracted again after 24 and 48 hours (1st day, 2nd day). A total amount of 79 samples were used for the model creation. Furthermore, the same compounds were detected in 7 new egg products sample lots not used for the model creation and treated with the same experimental design (total amount of samples: 21). The results obtained clearly demonstrate that these 31 molecules can be considered real freshness or not freshness chemical markers. Furthermore, this UHPLC‐HRMS metabolomic approach allows for the detection of a larger set of metabolites clearly related to possible microbial growth over time, which is a relevant point for also ensuring food safety.
Daniele Cavanna; Dante Catellani; Chiara Dall'Asta; Michele Suman. Egg product freshness evaluation: A metabolomic approach. Journal of Mass Spectrometry 2018, 53, 849 -861.
AMA StyleDaniele Cavanna, Dante Catellani, Chiara Dall'Asta, Michele Suman. Egg product freshness evaluation: A metabolomic approach. Journal of Mass Spectrometry. 2018; 53 (9):849-861.
Chicago/Turabian StyleDaniele Cavanna; Dante Catellani; Chiara Dall'Asta; Michele Suman. 2018. "Egg product freshness evaluation: A metabolomic approach." Journal of Mass Spectrometry 53, no. 9: 849-861.
Egg products freshness is a crucial problem for the production of safe and high quality food. Ion Mobility Spectrometry (IMS) coupled to Gas Chromatography (GC), provides a rapid, sensitive, cost-effective tool for the detection of freshness issues. A chemometric model was created recording the volatile fingerprints of the different egg products batches, analyzed as fresh, then left at room temperature and daily controlled: 97% was correctly predicted by the model. Beside this, a selection of chemical marker compounds, coherently related with eggs thermal degradation processes, was also identified through the exploitation of Solid-Phase Micro Extraction Gas Chromatography (SPME-GC-MS) technique and associated to the parallel IMS volatile fingerprinting. The GC-IMS system was successfully challenged with the analysis of mixtures in which the predominant component was fresh egg product and different aged eggs were progressively added as adulterants, certifying the reliability of the method also for the detection of sharper fraudulent activities.
Daniele Cavanna; Sandro Zanardi; Chiara Dall'Asta; Michele Suman. Ion mobility spectrometry coupled to gas chromatography: A rapid tool to assess eggs freshness. Food Chemistry 2018, 271, 691 -696.
AMA StyleDaniele Cavanna, Sandro Zanardi, Chiara Dall'Asta, Michele Suman. Ion mobility spectrometry coupled to gas chromatography: A rapid tool to assess eggs freshness. Food Chemistry. 2018; 271 ():691-696.
Chicago/Turabian StyleDaniele Cavanna; Sandro Zanardi; Chiara Dall'Asta; Michele Suman. 2018. "Ion mobility spectrometry coupled to gas chromatography: A rapid tool to assess eggs freshness." Food Chemistry 271, no. : 691-696.