Shelf life extension of Italian mozzarella by use of calcium lactate buffered brine

Italian traditional mozzarella is a high moisture table cheese that is sold packaged in water for preserving freshness. Despite of the high foreign demand, high perishability limits export. For extending shelf life, the dairy industries have long been engaged in controlling the growth of spoilage microflora, which is the main responsible of alteration. The present paper describes the results of a study that aimed to assess if using acidified brine instead of water, the growth of these microorganisms could be delayed. A suitable brine was first developed, based on calcium lactate and lactic acid, that did not impair the sensory characteristics of the cheese. Then, the shelf-life study was carried out, and the results revealed a significant delay of the growth of total mesophilic bacteria, Pseudomonas spp. and Enterobacteriaceae. The sensory characteristics of the cheese remained within the acceptability limits until 21 days and, compared with the sample stored in water, the shelf life was extended of more than 50% Very interestingly, the experimental brine also prevented the occurrence of the blue discoloration defect, known to be caused by Pseudomonas fluorescens. Even though further investigation is needed, the results obtained can open new marketing perspectives for producers of traditional mozzarella

Assessment of “Sugranineteen” Table Grape Maturation Using Destructive and Auto-Fluorescence Methods

The optimal harvesting of table grapes is commonly determined based on technological and phenolic indices analyzed over the course of its maturity. The classical techniques used for these analyses are destructive, time-consuming, and work for a limited number of samples that may not represent the heterogeneity of the vineyard. This study aimed to follow the ripening season of table grapes using non-destructive tools as a rapid and accurate alternative for destructive techniques. Grape samples were collected from a Sugranineteen vineyard during the ripening season to measure the basic maturity indices via wet chemistry, and total polyphenols, anthocyanins, and flavonoids were evaluated by spectrophotometry. Fluorescent readings were collected from intact clusters with a portable optical sensor (Multiplex® 3, Force-A, France) that generates indices correlated to different maturity parameters. Results revealed strong relationships between the Multiplex® indices ANTH_RG and FERARI and the skin anthocyanin content, with R2 values equal to 0.9613 and 0.8713, respectively. The NBI_R index was also related to total anthocyanins (R2 = 0.8032), while the SFR_R index was linked to the titratable acidity (R2 = 0.6186), the sugar content (R2 = 0.7954), and to the color index of red grapes (CIRG) (R2 = 0.7835). Results demonstrated that Multiplex® 3 can be applied on intact clusters as an effective non-destructive tool for a rapid estimation of table grapes’ anthocyanin content

Mechanical thrombectomy in patients with proximal occlusions and low NIHSS: Results from a large prospective registry

Background: Mechanical thrombectomy is now standard of care for treatment of acute ischemic stroke secondary to large vessel occlusion in the setting of high NIHSS. We analysed a large nationwide registry focusing on patients with large vessel occlusion and low NIHSS on admission to evaluate the efficacy and safety of thrombectomy in this patient population Methods: 2826 patients treated with mechanical thrombectomy were included in a multicentre registry from January 1, 2011 to December 31, 2015. We included patients with large vessel occlusion and NIHSS ≤ 6 on admission. Baseline characteristics, imaging, clinical outcome, procedure adverse events and positive and negative outcome predictors were analysed. Results: 134 patients were included. 90/134 had an anterior circulation and 44 a posterior circulation stroke. One patient died before treatment. Successful revascularization (mTICI 2b-3) was achieved in 73.7% (98/133) of the patients. Intraprocedural adverse event was observed in 3% (4/133) of cases. Symptomatic intracranial haemorrhage rate was 5.3% (7/133). At three months, 70.9% (95/134) of the patients had mRS score 0-2, 15.7% (21/134) mRS 3-5 and 13.4% (18/134) mRS 6. Age and successful recanalization were significant predictors of a good clinical outcome on both univariate (p= 0.005 and p=0.007) and multivariable (p=0.0018 and p=0.009 [nat log]) analysis. Absence of vessel recanalization and symptomatic intracranial hemorrhage were independent predictors of poor outcome (p=0.021). Conclusions: Our study suggests that patients with large vessel occlusion and low NIHSS score on admission can benefit from mechanical thrombectomy. Randomized trials are warranted

Technological attempts at producing cheese from donkey milk

The work described in this Research Communication addressed the hypothesis that it is possible to produce cheese from donkey milk by appropriate adjusting of the cheesemaking parameters. A series of coagulation trials were performed on donkey milk, alone or fortified with goat milk (85/ 15 and 70/30, v/v), using calf rennet under different technological conditions. The parameters that changed were pH and concentration of soluble calcium, amount of rennet added and temperature of coagulation. Donkey milk gave rise to sufficiently firm curd only at ‘extreme’ technological conditions and, as expected, addition of goat milk improved coagulation. A cheesemaking protocol was developed for producing fresh cheese prototypes, which were checked for microbiological safety, chemical composition and sensory characteristics. Pure donkey milk gave 5·9% yield, cheese having 6·12 pH, 32·4%dry matter, 2·1% fat and 18·5% protein. The electrophoretic analysis ascertained that β-casein was the most abundant compound in donkey cheese, but whey proteins were also present in non-negligible amounts. Finally, the sensory evaluation demonstrated that all cheeses were acceptable and provided detailed description of their flavour characteristics

Short communication: Chemical-sensory and volatile compound characterization of ricotta forte, a traditional fermented whey cheese

Ricotta forte is a traditional whey cheese, obtained through natural fermentation of fresh ricotta, that is getting increasing attention by food traders. In view of possible initiatives for its valorization, the chemical and sensory characteristics were investigated. Samples were obtained from 14 different manufacturer, and were subjected to chemical, biochemical, volatile organic compound, and sensory analyses. All samples presented low pH with high moisture (62-66%) and fat content (57-60% on dry matter). From a biochemical point of view, the electrophoretic patterns evidenced that β-lactoglobulin was the main protein present at all sample ages. Only intermediate levels of proteolysis (20.69% ripening index) took place during aging, whereas the main biochemical event in this dairy product was lipolysis (2.10 mEq/g of acid degree value). Accordingly, free fatty acids dominated the volatile organic compound profile and strongly influenced the sensory characteristics with flavor described as rancid, pungent, acrid, and smelly feet: all associated with short-chain fatty acids such as acetic, propionic, butyric, and caproic. Finally, the sample age did not influence chemical composition, whereas it had significant effect on lipolysis and flavor intensity

Effect of over crop and reduced yield by cluster thinning on phenolic and volatile compounds of grapes and wines of ‘Sangiovese’ trained to Tendone

BACKGROUND: ‘Sangiovese’ (Vitis vinifera L.) is a well-known Italian wine grape utilized for producing the prestigious Chianti Classico brand. Here, ‘Sangiovese’ is generally trained to a vertical training system, with an imposed crop level of around 3–5 kg per vine to preserve grape quality. Tendone comprises a horizontal trellis system, largely diffused in Mediterranean Countries for table grape production, and is adopted to achieve a high yield and to preserve grapes, by means of its canopy architecture, from excessive solar radiation, which in turn affects the organoleptic aspects of grapes and wines. The present study aimed to evaluate, in terms of phenolic and volatile compounds of grape and wines, ‘Sangiovese’ trained to Tendone, as affected by two crop levels, namely very high and reduced yields. RESULTS: Reduced yield (18.39 kg per vine) by cluster thinning still appeared to provide a considerable yield and quality of grapes and wines. Thinning increased pH, tartaric acid content, flavonoids, anthocyanins, total polyphenols and proanthocyanins, and total free and bound aroma compounds, without affecting soluble solids and titratable acidity of grapes. As regards wines, reduced yield increased pH, tartaric and malic acids and dry reduced extract, flavonoids, anthocyanins, total polyphenols and proanthocyanins, and, finally, the color intensity of wines. CONCLUSION: The present study highlights that Tendone training systems, combined with 40% of cluster thinning, allows a high yield to be reached, allowing, at the same time, a very interesting quality of grapes, making it possible to produce qualitative wines. © 2022 Society of Chemical Industry

Development of a brine for mozzarella preservation

Mozzarella shelf life is highly influenced by spoilage microorganisms, which are responsible of off-flavour, texture deterioration and chromatic alteration. The effect of 24 different preserving brines on the chemical, microbiological and sensory characteristics of the product during storage was investigated. Both the brine and product compositions changed over time, because of mass transfer phenomenon. Most of the brines tested caused worsening of the characteristics, whereas that containing 1% calcium lactate at pH 3.50 gave very interesting results. The product stored in such brine had lower bacterial counts and better sensory characteristics than the control, and did not undergo to chromatic alteration

Early Basal Leaf Removal at Different Sides of the Canopy Improves the Quality of Aglianico Wine

It is well known that the early removal of basal leaves is a viticultural practice adopted to improve the exposure of clusters to direct sunlight and UV radiation and increase the phenolic compounds and anthocyanin concentration in the berries. The aim of this work was to study the influence of early basal leaf removal on Aglianico wines produced in the Apulia region (southern Italy) during three consecutive seasons. Three vine treatments were carried out, where 100% of the cluster-zone leaves on the north, south and both sides of the canopy were removed. Undefoliated plants were used as a control. The effect of the treatments on the basic chemical parameters, phenol content and volatile composition of wines was investigated using WineScan FT-MIR, spectrophotometry, HPLC-DAD and SPME-GC/MS. Early defoliation increased the amounts of flavonoids (+35–40%), anthocyanins (+15–18%), total polyphenols (+10%), antioxidant activity (+8–14%) and colour intensity (+10%), especially when leaf removal was applied on the south side. Moreover, leaf removal led to a 40% increase in free anthocyanins when applied on the south side of the canopy, while a 24% increase was observed when applied to the north side and 21% when applied to the north and south sides. A negative effect was observed on volatile compounds, which decreased by about 18, 14 and 13% when the treatment was applied on the north, north-south and south sides of the canopy, respectively. In conclusion, early leaf removal treatments allow for the modulation of the phenolic and volatile concentrations of Aglianico wines