Spotting Frozen Curd in PDO Buffalo Mozzarella Cheese Through Insights on Its Supramolecular Structure Acquired by 1H TD-NMR Relaxation Experiments

The addition of frozen curd (FC) during the production process of \u201cMozzarella di Bufala Campana\u201d, an Italian cheese with Protected Designation of Origin (PDO), is a common fraud not involving modifications of the chemical composition in the final product. Its detection cannot thus be easily obtained by common analytical methods, which are targeted at changes in concentrations of diagnostic chemical species. In this work, the possibility of spotting this fraud by focusing on the modifications of the supramolecular structure of the food matrix, detected by time domain nuclear magnetic resonance (TD-NMR) experiments, was investigated. Cheese samples were manufactured in triplicate, according to the PDO disciplinary of production, except for using variable amounts of FC (i.e., 0, 15, 30, and 50% w/w). Relaxation data were analysed through different approaches: (i) Discrete multi-exponential fitting, (ii) continuous Laplace inverse fitting, and (iii) chemometrics approach. The strategy that lead to best detection results was the chemometrics analysis of raw Carr-Purcell-Meiboom-Gill (CPMG) decays, allowing to discriminate between compliant and adulterated samples, with as low as 15% of FC addition. The strategy is based on the use of machine learning for projection on latent structures of raw CPMG data and classification tasks for fraud detection, using quadratic discriminant analysis. By coupling TD-NMR raw decays with machine learning, this work opens the way to set up a system for detecting common food frauds modifying the matrix structure, for which no official authentication methods are yet availabl

Struttura sovra molecolare e autenticità degli alimenti: Applicazione delle curve di rilassamento nucleare 1H al caso delle mozzarelle di bufala campana D.O.P.

La caratterizzazione della struttura sovra molecolare degli alimenti attraverso lo studio del fenomeno di rilassamento nucleare degli 1H è stata utilizzata come impronta digitale della formulazione e del processo della mozzarella di bufala campana DOP. Questo prodotto è soggetto all’utilizzo fraudolento di cagliata congelata da parte di alcuni produttori, determinando concorrenza sleale e danno di immagine per il marchio del prodotto. In questo lavoro, sulla base delle curve di rilassamento nucleare sono stati costruiti dei modelli predittivi utilizzando i metodi di statistica multivariata PCA e PLS. Tali modelli permettono la classificazione di campioni contenenti diverse quantità di cagliata congelata, con una sensibilità per l’aggiunta di cagliata congelata pari al 15% (m/m). La possibilità di applicare questo approccio anche in altri prodotti agroalimentari apre la via per nuovi metodi per l’autenticazione e tracciabilità dei prodotti alimentari lungo la supply chain

An effective numerical algorithm for intra-granular fission gas release during non-equilibrium trapping and resolution

Fission gas release and gaseous swelling in nuclear fuel are driven by the transport of fission gas from within the fuel grains to grain boundaries (intra-granular fission gas release). The process involves gas atom diffusion in conjunction with trapping in and resolution from intra-granular bubbles, and is described mathematically by a system of two partial differential equations (PDE). Under the assumption of equilibrium between trapping and resolution (quasi-stationary approximation) the system can be reduced to a single diffusion equation with an effective diffusion coefficient. Numerical solutions used in engineering fuel performance calculations invariably rely on this simplification. First, we investigate the validity of the quasi-stationary approximation compared to the solution of the general system of PDEs. Results demonstrate that the approximation is valid under most conditions of practical interest, but is inadequate to describe intra-granular fission gas release during rapid transients to relatively high temperatures such as postulated reactivity-initiated accidents (RIA). Then, we develop a novel numerical algorithm for the solution of the general PDE system in time-varying conditions. We verify the PolyPole-2 algorithm against a reference finite difference solution for a large number of randomly generated operation histories including prototypical RIA transients. Results demonstrate that PolyPole-2 captures the solution of the general system with a high accuracy and a low computational cost. The PolyPole-2 algorithm overcomes the quasi-stationary approximation and the concept of an effective diffusion coefficient for the solution of the intra-granular fission gas release problem in nuclear fuel analysis.JRC.G.I.5-Advanced Nuclear Knowledg

Oil phase solubility rather than diffusivity determines the release of entrapped amino acids and di-peptides from water-in-oil-in-water emulsions

The permeation of amino acids and di-peptides with different hydrophobicities across the oil phase in W/O/W double emulsions was investigated at different concentrations, considering the pH of the aqueous phase. Moreover, the particle size, yield of entrapped water and release kinetics of the double emulsions was evaluated as a function of time. Regarding the release of the entrapped amino acids and di-peptides, their hydrophobicity and the pH had a significant effect, whereas the concentration of the dissolved compound did not lead to different release kinetics. The release of the amino acids and di-peptides was faster at neutral pH as compared to acidic pH values due to the increased solute solubility in the oil phase for more hydrophobic molecules at neutral pH. Regarding the effect of the type of oil, much faster amino acid transport was observed through MCT oil as compared to LCT oil, which might be due to its higher solubility and/or higher diffusivity. As di-peptides released faster than amino acids, it follows that the increased solubility overruled the effect from the decreased diffusion coefficient of the dissolved compound in the oil phase